Sandwich & Food To Go News - Issue 162

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Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSue 162 MARCH 2016

Formerly 'International Sandwich & Snack News'

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

NEWS FOCUS Page 12 - Food to go specialist Street Eats has fleshed out some of the detail of its plans to open a new £4m state of the art sandwich factory near Heathrow, announced in Sandwich & Food To Go News, December issue.

number of awards, including our own Independent Sandwich Bar of the Year.

It’s known for its amazing deli sandwiches, particularly their pastrami varieties, using meat they’ve smoked themselves. Co-founder Alex Stone is now looking for a second site.

PROFILE Page 14 Benugo’s has opened a new grab and go format store at Birmingham New Street station, its furthest north so far. There’s also a raft of new “High Street” deli stores in the pipeline for a national roll-out including Manchester, Edinburgh and Glasgow, some through a new deal with John Lewis.

PROFILES Page 46 - Bb’s Coffee and Muffins is expanding fast with a total of 50 units now across the UK …. and being kitted out with bespoke furniture by Design & Contract Furniture

SUBSCRIPTIONS t: 01291 636333 membership@sandwich.org.uk

© Published by J&M Group.

Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB In association with The British Sandwich Association.

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

DAY IN THE LIFE OF Page 42 - Independent sandwich and coffee bar TRADE opened in Commercial Street, London in 2014, to a chorus of praise from critics and a

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NEWS

Pret adds the education sector and hospitals to site diversification plan PRET A Manger is moving into the already heavily contested education sector for the first time with a campus-based shop at the University of Exeter.

The shop, located in the Forum, is expected to open towards the end of April and follows the successful opening of its first outlet in Exeter last September.

The company is clearly looking to diversify from its traditional high street presence as sites become harder to find – it opened its first hospital site shop, at the John Radcliffe hospital, Oxford, last year. Pret

declined to comment on its general expansion strategy.

Caroline Cromar, Pret’s Group Director of Food and

a trained nutritionist, believes that the fresh, natural menu would be an attractive option for

university’s students. She explains: “We’re thrilled to be opening our first ever university shop. This is an exciting new area for Pret and one that we hope will have a real impact on the students living and studying on campus.

“Many of our menu items are packed full of nutrient rich ‘brain foods’ like grains, oily fish and avocados, and we’re of course never short of a cup of tea, coffee or a revitalising juice when needed. I imagine our hot food range, particularly the macaroni cheese, will be a big hit on campus too!”

Sandwich and food to go markets in ten years’ time?

WHERE will the sandwich and food to go markets be in 10 years’ time and how will technology impact on how the industry operates in the future?

For most of us it is hard enough keeping up with the fickle nature of these markets on a day-to-day basis without crystal ball gazing into the future.

On the other hand, few of us can afford to ignore what the future may bring if we are to build strong long term businesses. Indeed, many of the investments we are making today may become redundant before their time if we don’t at least try to anticipate what the future holds.

To try and find some of the answers, the British Sandwich & Food To Go Association is about to embark on a project with Lancaster University that will seek to anticipate some of the changes that are likely to happen in the next decade.

Over the coming summer four mature MBA students will be set the task of investigating how technology is likely to impact the market in the future, not just in terms of the robotics that could transform

sandwich making but also in terms of consumer purchasing.

Just imagine for a moment a few minor changes in the way consumers buy sandwiches. We all know that people increasingly dislike queuing.

For many, business is lost every day because potential customers see a queue and turn away to another less busy shop.

What if those same customers started to use today’s technology to order from their desks, pay and then simply collect – and that’s using today’s technology. Where will we be 10 years from now if technology – and consumer confidence in it continues to move forward at the same pace?

Will we really need lines of people on production lines making sandwiches in the future or will robots learn to place misshapen pieces of

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lettuce on a slice of bread more efficiently than their human counterparts?

How far can predictive technology go in reliably anticipating consumer demand based on factors such as the weather? Could that lead to more accurate production planning and reductions in waste?

While we can’t promise to have all the answers, the project aims to give some pointers to the future – with recommendations – that should help operators to better anticipate what is round the corner.

The aim of the project, which will kick off in June and run through the summer, is to provoke thought and prompt members to give a bit more thought to the future of their businesses.

The results of the project will be presented at the Association’s conference in Birmingham on October 12, when a report on the conclusions will be published and made available to BSA members.

For further information about the project, please contact BSA Director Jim Winship – jim@sandwich.org.uk

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NEWS

EC Rules prevent surplus Food To Go going to Charity T housands of homeless and others in need of a meal may go hungry as a result of the rigid application of EC rules by the Food Standards Agency that are likely to stop sandwich makers, and other food businesses, from donating excess stock to charities.

And, as a result, thousands of tonnes of food are likely to be just thrown away.

The ruling, given in a guidance note to local authority enforcement officers, states that any foods sold or given away showing an out-of-date ‘Use-by’ date code should be confiscated and should attract an automatic prosecution and fine.

Furthermore, foods made on site which do not currently require a ‘Use-by’ date or detailed labelling, must now be relabelled if they are given away.

Up to now enforcement agencies have generally agreed to food being given away to charities provided that the retailer or manufacturer can demonstrate that it is safe to do so. Most retailers ensure this by undertaking rigorous shelf-life tests on products to check their safety beyond the date.

The only way for retailers to comply with the rules is to relabel all the products they give away with a new ‘use-by’ date, which entails a huge cost as it takes time and staff have to be held back to do the work. For most businesses the economics just do not make sense.

Even for sandwich bars

where products are made on site and where the law does not require a ‘Use by’ date to be displayed or full labelling, the rulings mean that they will need to provide labels with full ingredient data if they are to hand them to a third party, such as a charity.

Most do not have the means to calculate this information.

Most food retailers like to keep their shelves stocked until the close of business as otherwise they would not be able to trade.

This means that there will always be some excess stock and the UK sandwich industry has long sought to ensure that this is not wasted by giving the excesses to charities, such as Fareshare.

This is all now in jeopardy.

“This seems to have come about because the Food Standards Agency asked its lawyers to clarify the EC Food Information Regulations,” says Jim Winship, Director of the British Sandwich and Food to Go Association. “As a result, the lawyers have taken a ‘black and white’

view without any regard to the real world.

“Consequently thousands of tonnes of good food are likely to end up being thrown away – it’s an awful waste. I can’t

believe the EC legislators intended to deprive so many of a meal when they wrote the laws.”

For more information about the BSA see www.sandwich.org.uk

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NEWS

Street Eats ‘first sandwich brand to become a member of Food for Life Catering Mark Scheme’ TASTIES’ food to go brand Street Eats has notched up what it says is an industry first by successfully securing membership of the Soil Association’s Food For Life Catering Mark Supplier Scheme.

The independent membership reflects Street Eats’ commitment to delivering products that use fresh ingredients, are free from unnecessary additives, better for animal welfare and comply with all national nutritional standards. The scheme is part of a government-backed drive to raise the standards of food provided in the education and health sectors.

Anthony Wilkinson, head of marketing for Street Eats, explains: “Street Eats is very proud to be the first ever sandwich brand to become a member of the Food for Life Catering Mark scheme. We are passionate about working with our customers to drive standards in the education sector and securing this accreditation represents a very exciting milestone.

“Our British range has proved hugely popular since its launch last year, bringing a real point of difference

in our market. With the additional endorsement from the Soil Association, it is the ideal choice for caterers looking for a convenient and cost effective way to improve their food offering and ensure they are compliant with the highest standards of traceability, provenance and freshness.

“Our membership of the Catering Mark Supplier Scheme gives our customers the peace of mind that all of the products in our British range meet the scheme’s standards, enabling them

Raynors quick off the mark with national living wage REGIONAL sandwich manufacturer Raynor Foods has been paying the national living wage to staff since November, well in advance of its introduction this April.

“When the government announced after the election that they were introducing a national living wage, Raynors started looking at paying it to anybody who would benefit from this as soon as possible,” said MD Matt Raynor.

“We wanted to do this as soon as we could, rather than waiting for

when it became law, because we wanted to show our staff that we value them and their contribution to the business. We started paying it from the middle of November, giving everybody an extra bit of Christmas cheer.

“We value every member of staff here at Raynors, and I believe that it is important to show that. When the government announced the wage increase, I thought, why wait? A higher wage is always welcome, and it is important to us that our staff are happy.”

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to offer a wide range of high quality sandwiches, sub rolls and wraps without the inconvenience of making them in-house.”

The Catering Mark Supplier Scheme, launched by the Soil Association in December 2012, brings together food suppliers and caterers hoping to achieve the Food for Life Catering Mark. It is an independent endorsement that shows caterers are taking steps to improve the food they serve.

EAT plans to open in Altrincham EAT, the national sandwich shop chain, is planning to open an outlet in Altrincham

by April/May if the application goes through.

It currently has 113 shops across the UK but the vast majority are in London. It does, however, currently have four in Manchester and one at the Trafford Centre.

It generated revenues of £94m in the year to June 2014, and has announced plans to double the size of the business by 2018. It has been majority owned by Lyceum Capital since 2011.

The planning application has been made

by Stamford Quarter owner Lunar, a joint venture company set up by Apollo Global Management and M&M Asset Management in 2014.

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NEWS

Online ordering developer plans to take larger slice of sandwich market A pioneer of online ordering websites for the lunch-to-go market is poised to grow and is launching an investment campaign to support its expansion.

Butterware is the market leader in providing ecommerce sites to the sector, allowing lunch providers – including sandwich shops, delivery vans and caterers - to take online orders, with each site branded to the food supplier’s own spec.

Initially started in Cheltenham in 2011 and now run from Ross-onWye, Butterware is currently looking for investment of £280,000 to help further develop its software, support its expansion and help its clients market their onlineordering service.

“We’ve been consistently innovating within the lunch-to-go market, helping existing customers to grow their businesses at the same time as making significant gains in efficiency,” said Butterware founder and

managing director, Graeme Simpson. “The investment will be used to fund both development and marketing, helping Butterware to reach a greater audience and educate the catering industry about the benefits of online ordering.”

Graeme was inspired to start the business when he was working in offices based on an industrial estate. “I was fed up with the butty van turning up with almost nothing left.

And because we had only 30 minutes for lunch, racing off to find somewhere and then spending another ten minutes in the queue was painful. Butterware was born out of a desire to solve these problems."

The system is simple: the custom-branded online ordering websites allow lunch-to-go businesses to take orders for collection or delivery, for individual orders or buffets. This can improve efficiency, reduce wastage and increase revenue, as well as provide a more modern service to

customers. In turn, customers can have their lunch delivered, or arrive and collect it without wasting part of their precious lunch break queueing, ordering and paying Over the years, Butterware has added numerous features to improve the service, such as built-in reports, newsletters, recommend-a-friend schemes and vouchers, all

of which allow lunch-to-go businesses to build their brand and grow their businesses profitably.

The scope for Butterware is huge, with the British Sandwich Association estimating the lunchtime sandwich market at £4bn.

For further information about the investment, visit www.invest.butterware.co.u k. For more information about Butterware visit www.butterware.co.uk.

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NEWS

Farmers launch UK’s first universal food traceability scheme

Tiffin Sandwiches takes Sustainable Fish Cities Pledge TIFFIN Sandwiches claims to have become the first sandwich supplier to take the Sustainable Fish Cities pledge and commit to 100% sustainable fish for its sandwiches.

“More and more of our customers are concerned about this issue and we are delighted that we are making it easy for them to be confident that all our fish is sustainably sourced,” says John Varey, marketing and development manager. .

Ruth Westcott from Sustainable Fish Cities added: “Tiffin’s pledge marks the first substantial progress in commitment to sustainable fish sandwiches that we’ve seen in years. They are throwing down the gauntlet to other manufacturers and retailers to ensure it’s easier for shoppers to make the right choice.”

Customer John Turner, from Durham University said: ‘This is a fantastic achievement and we are incredibly proud that the sandwiches sold across Durham University will now only contain sustainable fish. We hope that other businesses in Durham, as well as other sandwich suppliers will follow Tiffin’s lead and take the pledge.”

A new food producer passport has been launched enabling farmers to control provenance at the point of production and consumers to instantly unlock the whole provenance story of their food with one unique traceability code.

Every UK primary food producer is now being invited to create a free producer Happerley Passport and profile and invite all intermediaries and retailers whom they trade with into a visible supply chain to create one network.

Producers are then able to generate a unique traceability code online for every food batch leaving their holding.

The codes are validated through the food chain by participating

intermediaries and retailers.

By validating the produce at every link in the food chain into one code accessed online or by QR scan at the point of sale, it will reduce food fraud, reconnect consumers with farmers and validate local and production claims and premiums. Those supporting the scheme believe it is vital to maintaining a sustainable and transparent UK farming industry, independent of retail and processor pressure.

Happerley co-founders, farmers Matthew Rymer and Clifford Freeman, conceived the concept to provide the full story of the provenance behind each cut of Pedigree Gloucester Beef they sold.

ALS wins ‘Company of the Year’ Award for 3rd consecutive year ALS has been crowned 'Company of the Year' (*more than 100 employees) for the 3rd consecutive year at the Society of Food Hygiene and Technology awards.

The prestigious awards, which are presented as part of SOFHT's annual lecture and luncheon, took place at the Savoy Hotel in London in front of many of the UK's major supermarket groups, food manufacturers and service providers.

Picking up the award was Nigel Richards, the company's Sales and Marketing Director. "To win the award once was a great achievement; to win it twice was outstanding. However, to have been recognised in this way by an organisation like SOFHT for the third consecutive year is simply phenomenal and an extremely

humbling experience."

The ALS bid was focussed heavily on the quality of its customer service and on its concerted efforts to consistently exceed client expectations.

Commenting on this, Richards states: "We have seen continued sales growth over the past year and have invested significantly in further improvements across the business such as the introduction of MALDITOF technology and the expansion of our pesticide screen. We work closely with our clients to provide them with tailored solutions that meet their changing needs. It is therefore particularly rewarding to receive this award since a large part of the judging criteria is based around supportive customer testimonials."

Two suppliers recall chicken tikka sandwiches TWO chilled food suppliers recalled a number of sandwiches in early February due to the possible presence of salmonella in the tikka powder ingredient used to manufacture the products.

Lytham Foods recalled its Taylors of

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Lytham Chicken Tikka Sandwiches. Easy Eats UK Ltd recalled products including Snacksters, Snax on the Go and Best In Chicken Tikka products.

Notices were displayed on the FSA website.

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NEWS

Unhygienic sandwich manufacturer fined £15,220 by Hillingdon Council A sandwich manufacturer in Hayes has been fined more than £15,000 after Hillingdon Council’s Food Health and Safety team found they had repeatedly breached hygiene regulations.

Fresh Foods (UK) Limited, of Johnsons Industrial Estate, Silverdale Road, Hayes, was found guilty of four food hygiene offences at a hearing at Isleworth Crown Court on Tuesday 23 February and made to pay a fine of £15,220, with further costs of £5,000.

Environmental Health officers visited the manufacturer a number of times between October 2014 and April 2015, and found supervision of staff to be lacking. The council decided to prosecute when advice to improve

management systems and standards was not followed.

Fresh Foods also failed to comply with a hygiene improvement notice and were shown to have provided incorrect labelling on their packaging, which critically included a failure to identify allergens.

Company director, Sukhwinder Singh, was personally fined £3,300 for neglecting to maintain good systems, this included his inability to trace ingredients back to registered suppliers.

Cllr Jonathan Bianco, Cabinet Member for Finance, Property and Business Services, said: “It is paramount that the residents of

Hillingdon can be safe in the knowledge that the food they buy is hygienically produced and reliably packaged. This guilty verdict serves as a warning to other producers in the borough to be extra vigilant, as we will find and prosecute those who are not.”

The previous owners of the sandwich manufacturing company First Choice Deli Supplies Ltd were heavily fined before a change of hands to Fresh Foods UK. First Choice Deli Supplies pleaded guilty to eight breaches of food hygiene regulations on December 3, 2013 and was fined £8,000 and ordered to pay £100 as a victim surcharge and £5,000 costs.

‘Sandwich tax’ set for Caerphilly council schools from September COSTA STARTS ROLL OUT OF CHOP’D SALADS ACROSS LONDON STORES COSTA has announced that it will be rolling out its offering with premium salad brand Chop’d to a further twelve London stores following a successful trial last year.

The trial, which launched in six London stores last summer, proved popular and Costa will now increase the healthy food offering to a total of eighteen stores across the capital.

The further roll out will see the addition of Chop’d Jerk Chicken, Tuna Niçoise, Feta & Lentil, Parma Ham & Mozzarella and Falafel & Hummus salads.

A 'sandwich tax' on school packed lunches is to be imposed on schools by Caerphilly council from September despite fears that schools could ban packed lunches as a result.

Caerphilly council proposes to charge every primary school in the borough around £2,200 a year for the clear-up and disposing of waste from pupils eating their own sandwiches.

Despite council assurances, parents have raised concerns over the possibility that schools could ban packed lunches as a result, or even impose a charge on children refusing school meals, according to Wales Online.

Caerphilly council said it did not intend the charge to be passed on to parents. But writing in an impact assessment report, council officers said: “Schools may choose to make their own arrangements for setting out and clearing away sandwich places, in which case the catering service will be able to reduce staffing hours and still realise the saving identified.

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“This proposal could lead to pupils losing the option of bringing sandwiches meals to school and have the potential to increase school lunch take-up.”

Plaid Cymru’s leader on Caerphilly council Colin Mann has condemned a decision from the council to press ahead with plans – which will now come into effect from September rather than April, as originally proposed.

“The strength of feeling against this tax from the public has been overwhelming since Plaid Cymru highlighted Labour plans,” he said.

Caerphilly council’s interim chief executive Chris Burns said: “There is not and never has been any intention to impose a charge on parents for their children taking sandwiches to school.

“The council is asking schools to meet some additional cost and in agreeing our budget for 2016-17 we have made a firm commitment to meeting the schools pledge, which will see a further £1.9m for county borough schools.”

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NEWS FOCUS

Street Eats new £4m factory will be manufacturing by June F ood to go specialist Street Eats has fleshed out some of the detail of its plans to open a new £4m state of the art sandwich factory near Heathrow, announced in Sandwich & Food To Go News, December issue.

The new factory, based on the prestigious Stockley Close business estate in West Drayton, will deliver a three-fold increase in its manufacturing capability.

It will not only afford the business vital extra capacity but will also enable it to develop to a truly nationwide distribution model and better respond to the needs of its growing customer base in the South of the country.

Chief Executive Paul Bates explains: “The new factory represents a very significant investment and really serves to underline the commitment of our investment partners to developing the Street Eats Food to Go business.

“Our factory in Chester is operating at almost full capacity and as we continue to win new business we have been looking for a new site for some time. Stockley Close is ideally located, just off the M4 and M25 and within minutes of Heathrow and this fantastic new facility gives us a very strong platform for growth over the years ahead.”

Work to fit out the brand new 40,000 square feet environmentally friendly factory will begin later this

month and is expected to be completed

by Spring.

Bates explains: ““The new factory gives us the potential to massively increase our manufacturing capacity to meet the growing demand for our products, particularly in the South of the country.

“We are anticipating that the majority of the volume will be generated through a number of key business wins and we are also working with our existing customers to understand those who may be better served by moving production to the new site and hence freeing up some extra capacity for us to utilise in Chester.

“We ultimately envisage creating around 300 new jobs at the new factory and have already made some key appointments so that we can have the new management team in place by the end of Q1 to ensure we really hit the ground running when we begin manufacturing at the beginning of June.”

The new manufacturing site will also give the company an opportunity to look at introducing new technologies, enabling it to improve quality and shelf life further. It’s currently looking at HPP (High Pressure Pasteurisation), for instance, on product areas such as sauces, which will give it greater flexibility, particularly for the travel sector.

HPP pressurises liquids and kills bacteria without heat treatment and it

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retains the organoleptic profile without the addition of additives.

The company has also developed a new Street Eats hot & chilled food offer with a new delivery solution: a bespoke mobile food to go cart, launched last year, enabling them to target universities, ‘big business’ and venues such as football stadia for the first time.

It combines hot ‘eats’ from sister company Pasta King, and largely chilled products from its Street Eats range, providing an alternative to overstretched serveries. Up to 400 units are expected to be commissioned this year alone.

As a result of the new initiatives, current turnover is expected to double to around £44m within 18 months of the new site opening, taking the company into a new league.

“I want to move from being a regional player to a nationwide one,” asserts Paul Bates. “Being closer to Heathrow and Gatwick opens up a lot of opportunities in the travel, higher education sector and universities and that’s where we will focus our efforts initially, driven by the hot eat carts.”

Street Eats, owned by PK Food Concepts, currently supplies a wide range of high quality street food inspired hot and cold food to go to the UK foodservice market. Along with its sister brand Pasta King the company currently employs around 400 people at its manufacturing operations in Chester and Newton Abbot in Devon.

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PROFILE

National roll-out for

Benugo’s Benugo’s has opened a new grab and go format store at Birmingham New Street station, its furthest north so far. There’s also a raft of new “High Street” deli stores in the pipeline for a national roll-out including Manchester, Edinburgh and Glasgow, some through a new deal with John Lewis. Co-founder Ben Warner takes us through new developments at the company

B

irmingham New Street is a new model for us. With our traditional ‘High Street’ format we’re really deli focused, but in places like railway stations we’re more grab and go, for obvious reasons.

The New Street site is a little off-pitch but people are discovering it and our sales are going up. We also have a kiosk there beyond the barrier and we’re doing very well there too.

We have around 15 ‘High Street’ deliformat stores currently, mainly in London, but the biggest part of Benugo’s now is our public space catering such as museums and art galleries such as the V&A, Natural History Museum, British Museum; we’re in Oxford at the Ashmolean and the Bodlean Library, as well as Edinburgh and Sterling Castle, and the National Museum of Scotland.

We’re already nationwide in that sense,

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but of our High Street stores, Birmingham New Street is the furthest north at the moment.

Now the plan is to open ‘High Street’ stores in Manchester, Edinburgh and Glasgow and absolutely roll it out. They actually help us with our larger contracts in the castles and the museums to have a presence in the area. We’ve also just done a deal with John Lewis to have the Benugo ‘High Street’ in their Oxford

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PROFILE

Street shop and then six more in large cities around the UK. It doesn’t stretch us operationally because we have five operations directors already helping to run the business, with resources ring-fenced to look after the ‘High Street’ such as a marketing team, product development team, resources and training.

Our relationship with BaxterStorey (owner of the company since 2008) is

like one you’d have with a friendly neighbour; we don’t have any involvement with them on a day-to-daybasis.

WSH, the owner of BaxterStorey, helps us with our central support mechanism, which is mainly financial.

But Benugo remains independent to everywhere else and it has its own resources in areas such as product development and purchasing. I think the fact that I’m still here running the business seven years on shows you how good the relationship has been. We’ve been lucky because history is littered with disasters in this field.

My brother Hugo (who co-founded Benugo with Ben) has still got a restaurant in the East End. He left because he got Benugos to the size he was happy with and didn’t want to carry on growing it, but I was ambitious for it.

At Birmingham we decided not to put the deli in and focus it on grab and go because people don’t have the time to have sandwiches made up in front of them. We’ve always had an element of pre-made in our shops just for speed but this is a much bigger range. We’ve also tried some hot food in there for the first time such as stews and curries in hot pots and that’s gone very well indeed.

The new model will probably only apply to en-route venues. The deli format will still be used in forthcoming ‘High Street’ openings because it gives us a big point of difference to our competitors. We need to be seen to be different to EAT and Pret and all the others out there. Our deli format makes us unique and it’s what people really like.

`There’s never been more competition on the high street and there’s a lot of people offering much the same thing.

Just to put some pre-pack sandwiches in a fridge is just not good enough.

We’ve seen so much change in the last ten years with people like the Mexican operators and the Japanesestyle operators such as Wasabi and Itsu coming in, but the core sandwich, salad and coffee business is still dominated by Pret. They are just as popular and so are we come to that – we’re not seeing any decline in sales whatsoever. In fact, we’re seeing some really good like for like increases. Clearly there’s still big demand for great sandwiches and salads.

We’ve moved into hot food generally but the problem is it is quite difficult to make hot food healthy and don’t forget that it’s a pretty mild climate here as well - people tend to like more in the way of light food.

We’ve tried to move outside of our core offer in the past to respond to some of these new operators – sushi for example – but it never worked. I’m a great believer in doing what you do well and not diluting your brand with other things because you see someone else doing it well.

We’ve definitely had to respond to the growing demand for healthy products though. Sales of sandwiches in bloomer, white bread and granary have dropped; wraps have very much increased because they’re a very light eat and we’ve seen a huge increase in the sales of salads, they’ve really rocketed.

We also have a number of Benugo

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PROFILE vans as well – they’re miniature espresso bars. Coffee now represents around 25% of everything that we sell. We actually took over £26m in coffee sales last year.

Is there a masterplan in terms of expansion? I’ve often thought about it but I could never pretend that I was a strategist in life – things have just evolved. We have a plan to continue expanding within our professional limits but we’ve not governed by our shareholders. We’re self-financing and owner run and we’re only going to

expand when we think we’ve got the resources and the capability of doing it.

It’s relatively easy to find new sites – we get offered a lot of them, including a lot of former charity shop sites at the moment. Apparently around two out of every ten high street stores are empty at the moment so there’s no shortage of options. It’s the really good sites that are hard to find and there’s always hefty premiums needing to be paid for those.

We came unstuck with our London Westfield site a few years ago which we had to close, but that was purely

location. The rents were horrendous, but if we’d been in the right location it would have been fine.

Staff churn remains a problem for us as it is for everyone in catering – it’s a transient business that we’re in. All you can do to minimize it is to motivate your team, train them well and establish a career path for them and hope they stay with you.

But against our competitors I think we’re reasonably good on staff turnover and many of our managers (65%) started as hourly paid employees.

BENUGO COMBINATIONS Sicilian British chicken breast, red pesto, sunblushed tomatoes, baby spinach Parisian Brie, onion marmalade, rocket, English mustard mayonnaise Parisian w/ bacon Bacon, Brie, onion marmalade, rocket, English mustard mayonnaise Andalucian British chicken breast, chorizo, crème fraiche, red & yellow pepper confit, spinach

Chicken avocado British chicken, avocado, basil, mayonnaise, lemon juice, rocket, seeded bloomer bread Salmon & avocado Hot smoked salmon, avocado, horseradish mayo, capers, rocket, rye bloomer bread Pesto chicken British chicken, grana padano cheese, green pesto, mayo, tomato, rocket, wheat & rye bloomer

Italian deli Pesto, mozzarella, olives, sunblush tomatoes, rocket

Salt beef & English mustard Pulled salt beef, emmental, gherkin, English mustard mayo, spinach, wheat & rye bloomer

New Yorker

BAGUETTES

Turkey breast, crispy bacon, Gruyere, tomato, iceberg, Dijon mayo

Ham Emmental Wiltshire ham, Emmental, Dijon mayonnaise, white baguette

Vegetarian club Falafel, red & yellow pepper confit, houmous, tzatziki, pickeld red cabbage, spinach, wheat bran wrap

Tuna & rocket Home-made tuna mayo, cucumber rocket, seeded baguette

Calabrese club British chicken, salami, mozzarella, pesto, pepper, tapenade, roquito peppers, tomato, rocket, spinach, khobez

Chargrilled chicken & pesto Chargrilled chicken, slow roasted tomatoes, grana padano cheese, green pesto mayo, rocket, seeded baguette

BLOOMERS Horton grange hock & mature cheddar Ham hock, mature cheddar, real ale chutney, dijon mayo, spinach, seeded bloomer bread

Red Fox Leicester Red Fox Leicester cheese, slow roast tomatoes, sunblush tomato chutney, veg fat spread, mixed leaves, mulitgrain baguette

Egg & semi dried tomato Free range egg mayo, semidried tomato, dijon mayo, watercress, rye bloomer bread

Italian prosciutto Prosciutto, shaved grana padano, red pest mayo, rocket, seeded baguette

16 March 2016 SANDWICH & FOOD TO GO NEWS

WRAPS Masala chicken salad Curried chicken, cashew nuts, raisins, red grapes, celery, mayo, spinach, chargrilled wrap Cajun chicken khobez wrap Cajun chicken,avocado, cherry bell pepper, chargrilled corn, chipotle sour cream, red cabbage, coriander, red onion, spinach, lime, khobez wrap Salmon & Herb Hot smoked salmon, edamame, cucumber, yellow pepper spinach, lemon & dill cream cheese Middle Eastern meze Houmous, tzatziki, falafel, feta cheese, cucumber, roasted red and yellow peppers, rocket, wheat bran wrap Spiced chicken superwholefood khobez Spiced chicken • avocado • carrot houmous • cherry bell peppers • shredded carrot • cucumber • harissa mayo • lemon • spinach • khobez wrap Roast spiced cauliflower khobez Roast chermoula cauliflower • houmous • cherry bell peppers • shredded carrot • chickpeas • cucumber • coriander • mint • harissa mayo • lime • spinach • khobez wrap

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PRODUCT DEVELOPMENT

Raynors’ Hot Eats range gets a major overhaul Raynors have been busy again, this time with a major overhaul of their Hot Eats range and an exciting new addition - microwaveable burritos. Tanya Everest-Ring, marketing manager and project developer for the range, has all the details

T

he Raynors Hot Eats range was overdue for an overhaul. We had paninis, burgers, big breakfast signets and toasties in the range, and although they were producing strong and steady sales, the recipes needed bringing more up to date, and the packaging needed a refresh to make it appropriate for the target market.

We moved our paninis over from a ciabatta bread to a sourdough, and brought in a number of more on-trend ingredients. For instance, we moved to ham hock in our ham and cheese panini and created a ‘hog roast’ panini with slow cooked pulled pork, stuffing and applesauce.

Our best-selling meatball panini had a facelift, adding smoked ketchup and emmental, and we updated the classic tuna melt too.

Our very popular breakfast rolls needed hardly any changes – you can hardly go wrong with a big bacon & butter white bread roll, or one stuffed with egg, sausage and bacon. Instead of trying to reinvent a classic, we are just changing the ingredients, to make them British Breakfast rolls, with the ingredients coming from local British suppliers.

The most interesting new additions to the hot eat range are our new burritos.

Burritos are incredibly popular right now, but are difficult to get right for the food to go market. We ate a number of

STOP PRESS Raynors has also recently introduced a new ‘Under 350 Calorie Range.

Products include Sweet & Sour Chilli Chicken Wrap; Ham & Slow Roast Tomato Rosemary Focaccia; Tuna & Red Pepper Salad Wrap; VEGAN Italian Style Roast Vegetable Wrap, and Hummus, Feta & Greek Salad; Khobez Wrap. burritos made by our competitors in the market and realised that the main problem with burritos was heating them properly.

If you microwave them, they steam, and the tortilla wrap goes soggy and nasty – often tearing or sticking to the packaging. We wanted a burrito that heated in a minute in the microwave, but came out with a dry, slightly crisp tortilla.

After much experimenting, we found that we could achieve the results we wanted by wrapping our burritos in susceptor board, which has a metalised finish designed to crisp up food in the microwave.

We reckon our burritos are the perfect snack food. Cook for just a minute in the microwave in its packaging, unwrap, and eat! The susceptor board wrap acts as an insulator meaning that you can hold the hot burrito without burning your hands, and they stay warm for ages. We’re introducing two flavours, created by our development chef Mike Crofts – spicy pulled beef, and spicy vegetarian bean.

The packaging is very different from our usual, more restrained Raynors style.

It features a cartoon red man (known in the office as Red Peter – or Red Pedro where he appears on the Burrito

18 March 2016 SANDWICH & FOOD TO GO NEWS

packaging), on a deep black background, surrounded by messages such as Heat Me and Eat Me!, and Ummmh, Tasty! It is designed to appeal to the younger audience, particularly in universities and colleges, where hot food to go is very popular, and has good shelf impact.

Tanya Everest-Ring has spent her career in brand and product development, starting in perfumery, moving to cutlery, cookware and homewares (working on brands such Viners, Wedgwood, Oneida and Royal Doulton). She was Marketing Director at Oneida heading up brand strategy for the international division which essentially meant everywhere except America).

She won the Essex Business Awards Marketing Excellence award in 2014 for her work on the Raynors re-branding.

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PROFILE

MAX’S Sandwich Bar: Out to change the perception of the sandwich Max’s Sandwich Bar In Crouch Hill, London has won glowing reviews in a number of national newspapers for its amazing, gourmet sandwiches, which come in baked-on-the-premises focaccia. Simon Ambrose talked to founder Max Halle

T

here’s a remarkable new sandwich bar in London, which could change the perception of the milieu and certainly point the way forward to an alternative direction for the future.

It’s had rave reviews in The Independent, the Evening Standard and Time Out, been praised in influential blogs, and been voted Best

Cheap Eat in the Observer food awards.

So where is this Brave New World? You’re thinking glitzy emporium in some posh part of west London?

Couldn’t be more wrong. Actually Max’s Sandwich Bar is a woodpanelled café in Crouch Hill, north London, which opens just evenings

20 March 2016 SANDWICH & FOOD TO GO NEWS

from Wednesday onwards, all day until midnight on Saturday and all day on Sunday until 6.0pm. It’s eatin with 30 covers, as well as takeaway, and is also fully licensed as a restaurant with a nice selection of craft beers, amazing cider and wines.

It’s scruffy outside and in and unprepossessing in any way but the food is amazing and I love it.

Founder Max Halle, who has worked in a variety of top restaurants including Arbutus and the Salt Yard Group, makes just four hot sandwiches – they’re complex, conceived as complete meals and all brilliant.

One thing’s for sure: they’re a long way from your usual ‘made in front of the customer’ sandwich in terms of prep time. They demand some serious cooking, well in advance of the process, and certainly not recommended for beginners.

Take one of the top sandwich favourites in the shop - The Spaniard

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PROFILE

‘Sourdough is crap for sandwiches. It’s too chewy, it’s full of massive air holes, so every time you squeeze your sarnie the contents go all over your fingers’ - brought back by popular request from when it was first opened last year. Let Max describe how it’s made to give you a flavour.

“We use a big onion croquette, similar to a Spanish croquette, made by cooking onions, and then a béchamel, which is set in a tray. We then pané (coat) the croquette with egg and breadcrumbs, and deep-fry them. That goes with lime-pickled onions, loads of herbs such as parsley, mint and dill, then baby gem lettuce and Morunos mayonnaise - a Basque marinade of garlic, sweet smoked paprika and cumin, usually used for pork. We make all our own mayonnaise.

“This is then served in our own

focaccia, which is the perfect sandwich bread: it soaks up the juice but it maintains its structural integrity all the way to the last bite.

The turn-around time for the bread is around two and a half hours, so you make the dough and allow it to prove; you then kneed it into a ‘gastro’ – a big metal tray that fits in the oven – and you allow it to prove for a second time, and then you bake it. We don’t open until five, so the chef comes in about 12.0 and starts making the bread, and we’re good to go for the evening.

“The bread is certainly very important to our offer. A lot of people would probably assume that I’d be using something like

sourdough, but sourdough is actually crap for sandwiches.

“It’s too chewy, it’s full of massive air holes, so every time you squeeze your sarnie the contents go all over your fingers. Then there’s such a crust, every time you take a bite the bread rips in a way you don’t want.

You sort of have to wrestle with it, and no-one should have to wrestle with your lunch, when you go for it.”

But why only four sandwiches, I ask? “Well, its quite simple really,” says Max. “The restaurant is not massive, so why try and make everything so complicated. You just want a small menu of gorgeous stuff.

“As long as it’s changed regularly, there’s always something for someone who comes often. The other thing is that lots of people don’t actually want things to change all the time. There’s an obsession in the restaurant industry with the need to constantly change everything. I would say that 90% of our customers know what they want before they get there. They don’t want to come and find we’re not doing that one any more.”

So how did Max come to be involved in making amazing sandwiches after a career in restaurant kitchens? “I’ve worked in food or 14 years in everything from Michelin-Starred restaurants, to chefing, waitering, managing. I’ve worked for Brindisa – many aspects of the food business.

“But I’m not classically trained; in fact, I did an Ancient History degree at UCL and now I make sandwiches!

(I think non-vocational degrees are about broadening your perspective on the world, not about getting a specific job). ”My friend’s, friend’s dad had a lease on a restaurant he wanted shut of, so it was just a sudden opportunity to take it on. I was pleased because I live in the area and didn’t want to travel to work because I’m inherently lazy. I had to think about how I could open a restaurant with only two members of staff, me being one of them, and with something that didn’t need a huge amount of work doing to it.

“I wanted all four sandwiches to be very different, so I started making sandwiches at home and experimenting, and decided to treat

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PROFILE the contents of a sandwich like a restaurant main course. I figured out how to make a really nice plate of food and then worked out how to put it into a sandwich! I also have a checklist of six things: hot, cold, sweet, sour, crunchy and soft. As long as all six things are present in the sandwich, you’re probably onto a winner, so I make sure all six things are there.

“It’s certainly one of the reasons why the business has been relatively successful, but also because the food is well thought out: there is serious attention taken to making it delicious. But the restaurant is more than just the food: we have amazing beers, we play good music, everything is casual and the staff are wonderful.

“If you could attribute your business to one specific thing, it’s probably not as successful as you think it is!”

The sandwiches just come wrapped up in grease-proof paper – there’s no cutlery and no plates.

They are certainly full sized. You eat one and you’ve had your dinner. But in a sense does the term sandwich still accurately describe this offering, which is rather more substantial than the traditional sarnie. What about a ‘mealwich’ I suggest?

“As far as I’m concerned it’s just a sandwich. I think the general perception of the sandwich devalues what it can be. But I don’t want to get too conceptual about it. As far as I’m concerned It’s some stuff between two bits of bread – it’s still a bloody sandwich.”

Then there’s the Beef Sandwich, made from beef they braise overnight for fourteen hours. “We add saurkraut, carroway, beetroot, loads of parsley, then add crème fraiche and horseradish and baby gem lettuce, with cassava root chips. The chips have a sweet earthy taste, but they also provide texture as well. We always pair beef and cassava because the earthy taste goes well with the beef.

WhAt About the other three SAndWicheS? The most popular sandwich by far is ham, egg and chips. “The ham, egg and chips sandwich is the only one that has remained from when we launched and it will always stay on the menu. All the others evolve and change with the seasons on an ad hoc basis.”

It is made from ham hock meat.

“We use around 20% smoked ham hock, and the rest is what they call ‘green’ unsmoked, with a fried egg, shoestring fries, piccalilli and malt vinegar for an acidic twang, and mayo – home made, of course. It’s served sliced in two with a soft white focaccia bap.

22 March 2016 SANDWICH & FOOD TO GO NEWS

Finally, there’s Chris’s Infamous Robocoq (don’t ask!). This is a Confit of guinea fowl, with chicken liver parfait, sweet potato shoestring fries, raw chicory, and a dill pickle salsa – made of parsley, onion and Dijon mustard, all mixed up together.

They also do a side order of crushed fried potatoes with garlic and smoked paprika mayo, rosemary salt, crème fraiche and diced spring onion, as its version of chips, and deep fried jalapeno mac’ n’ cheese balls as a snack. There’s one dessert currently: a giant chocolate brownie sandwich with hazelnut ice cream, salted caramel, icing sugar and pomegranate molasses.

Previous sandwiches have included Honza the Hero's OGC (This stands for Obscenely Great Czech - Honza is Max’s Head Chef)): spiced aubergine, tomato and borlotti bean fritter, cream cheese, pickled slaw, sunflower seeds and watercress. The fritter is crisp against the pasty cheese; the sunflower seeds add a little crunch and nutty flavour; and the snappy, fresh watercress slots into the babaganoush-like mixture.

Another has included aubergine fritters with smoked paprika,

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PROFILE mozzarella, parmesan, pickled shallots and crispy rocket and watercress to finish it all off. All served on lightly toasted focaccia.

Has Max ever been tempted to extend the hours or open some more shops? Well, no actually. “The restaurant business has quite frankly made people work too hard over the years, and I would rather have them work less hours so they don’t leave.

“We shut completely Sunday night , Monday and Tuesday, so everyone there gets a full weekend off every week which is unheard of in the restaurant game.

“I’m very happy with what I’ve got, so at the moment I have no plans to open any more. I am very proud of what we’ve achieved. If I was going to give any advice, I would say that having an understanding of your customer demographic is essential to your business. We’re very much for the community in our area of Crouch Hill, but when you’ve had exposure in the national newspapers it

“

obviously broadens your catchment area.

“This is the first business of my own but I was conscious of the fact that there are many people that open really good restaurants that don’t work out because they opened it in the wrong area.

“I just couldn’t afford to cock it up.”

I would like to thank your team and yourself for an excellent association which truly cares for its members.

Michael Curley. The Buffet Shop Ltd. Helensburgh

”

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Feast or

famine?

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he inter-governmental panel on climate change shows the projected ‘global warming’ over decades to come based on a number of climate models.

The one thing that’s immediately apparent is that there is no definitive view of the impact, even at global level. It ranges from ‘It’s going to be fairly bad’ up to ‘It’s going to be disastrous’ and all shades in-between. A key unknown is how future emissions are going to change.

In fact, the world used to talk about ‘global warming’ but that phrase has largely fallen into disuse. While there will be an increase in global mean temperatures, due to increased amounts of carbon dioxide and other greenhouse gases in the atmosphere, the impact will vary hugely from place to place. It doesn’t mean that in 20 years’ time, for example, London temperatures will be like those of Paris, and Paris will be like Madrid – it’s much

more variable than that.

These days we talk much more about climate change than global warming, largely because our global weather patterns have changed. One of the reasons is that warmer air holds more moisture. That warmth also causes more moisture to leave the surface of the earth and enter the atmosphere. The amount of water in the air affects how often rain falls and how heavily it falls when it does.

While some parts of the

24 March 2016 SANDWICH & FOOD TO GO NEWS

world have already shown major variations over time, so far UK temperature charts have been fairly consistent. Cambridge, for instance, in 2013 was slightly sunnier in the summer, average in the autumn and slightly less sunny in the spring. It was also a year when it was sunny on all the Bank Holidays.

Sandwich bread So what does changing weather do to demand for

How is climate change likely to affect supplies of sandwich ingredients in future?

Gavin Milligan, Group Sustainability Director, William Jackson Food Group, highlights some potential outcomes

products such as sandwich bread? Typically what we see is a 10% increase in demand in summer over winter, although this is massively dependent on location, week day and shop type. But that slight increase in temperature in Cambridge in the summer coincided with an 18% increase in demand across the UK, approximately double what you normally expect to see.

Looking at supply, I would like to illustrate my theme by deconstructing a couple of exemplar products and what goes in to them, chosen from a study that a major UK retailer conducted in conjunction with WRAP focusing on waste, looking at the BLT and also cheese and tomato sandwich – both top sellers.

There are five key ingredients that go into them: cheese, tomato, bread, bacon and lettuce. I’m now going to focus on the impact of water on their supply and how it’s likely to be affected by climate change.

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Water One of the issues that is already present in the world is the lack of availability of water in the right places. Something like 70% of fresh water usage globally is in agriculture, although it’s a much lower figure in the UK where we can rely on a temperate climate with much more rainfall than many parts of the world. It certainly does vary around the country though: the rainfall in East Anglia is slightly lower than that of Jerusalem, for instance!

Taking them ingredient by ingredient, a kilo of bacon needs an average of just over six tonnes of water for its production over the lifetime of the pig, which includes water use for the crops that it eats.

(Cheese needs around five tonnes of water per kilo, bread around 1.8, and lettuce and tomato a little over 200kg each).

Interestingly, manufacturing has a relatively low percentage

impact, however. The William Jackson group has a salad processing plant at Wigan (My Fresh) and the amount of water used for washing the lettuce is around one fifteenth of the amount used for growing it in the first place.

In spite of all the rain here, the UK suffers from significant ‘water stress’, because we’re a densely populated county – water stress is defined by how much water is available per capita. Spain, on the other hand, has very little rainfall in some regions. Clearly, as demand increases, you might expect to see issues in terms of continuity and availability.

But even in the UK it’s not a stable situation - over the years 2012 and 2013 we’ve swung from extreme drought conditions to extreme flood conditions, with all the resulting impact on agriculture that this brings. The majority of our winter salad crops come from the Mediterranean where water

supplies are increasingly variable, and even political instability can play a part, as in the case of Tunisia.

Perversely, in Spain, which is famously dry, they’ve been getting floods in recent years. In the part of Murcia from which we source our winter salad crops, the rainfall was so intense a few years ago that the irrigation equipment was physically washed out of the fields, which is a wonderful irony.

That kind of extreme weather event is forecast to happen with growing frequency in future. We can’t yet say hand on heart that any weather event is as a direct result of ‘global warming’, or increasing climate variability, but the fact is that they are happening more often.

Technology Looking at the future, technology may be our saviour with some of the demand issues that are coming along. One of things that’s coming along

at some pace is laboratory grown meat or meat replacements based on vegetables. This is exemplified by an American business which has secured significant amounts of funding to produce a meat replacement “with all the texture and taste you associate with meat”. The question is how attractive is it going to be to consumers eating a BLT to have instead of bacon, a slice of some flavoured, textured, plant-derived product?

Technology may also change the nature of the way some of our products are grown. Lettuce is grown is open fields, for example, with all the problems of soil splash on leaves when it rains, requiring more water, cost and effort to wash it. Lettuces are also dependent on sunshine for their size. One way round it may be to grow them under LED lights indoors, even in northern Europe where historically it’s not been economical due to the cost of energy.

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TRAINING

Promoting career opportunities in the sandwich industry Have you noticed the increasing number of signs in windows of sandwich bars, cafes, restaurants and pubs saying 'Staff needed'? It’s becoming more and more difficult to find and retain good staff. We need to change the prevailing culture and attitudes by promoting some of the career opportunities in the industry, says Jim Winship, director of the British Sandwich & Food to Go Association

BSA LAUNCHES NEW £15 FOOD HYGIENE TRAINING A new on-line Level 2 food hygiene training programme has been launched by the Association using the latest accelerated learning techniques.

The law requires that businesses ensure that all those handling food (which includes delivery staff) are given appropriate ‘supervision’ and training in line with the work they do.

Although it is not a requirement that food handlers have a food hygiene certificate, most reputable food businesses prefer that they do, particularly as this also provides the evidence needed for a ‘due diligence’ defence if anything ever goes wrong.

Neither does the legislation specific how the necessary skills should be obtained.

Although certificates for basic food hygiene courses do not have an expiry date, it is generally considered good practice for employees to be given a refresher course every couple of years in order to remind them of the importance of food safety in the work they do.

In partnership with the Food Learning Company, The British Sandwich Association has developed a certified Level 2 food hygiene training course which is available to members for just £15 + VAT per person. Members can buy courses on-line when they need them and they can be taken on any internet connected computer system.

Details of the course can also be found at www.thefoodlearningcompany.co.uk

A

s the UK moves closer to full employment, it is going to become more difficult for businesses to find and hold onto the right staff. The foodservice sector has a particularly poor record for hanging onto people, even if they are good at what they do.

Part of the trouble is that young people see working as a sandwich maker, front of house, or delivery driver as a stop-gap to something else more interesting and exciting. Unlike some other countries, it is more often viewed as a dead-end in the UK. Yet we need good staff to make our businesses work and each time someone has to be replaced it costs money - not only in recruitment costs but also in training. All too often, they too are leaving just at the time they start to perform the job with credit!

As well as the disruption to business, this can also have a detrimental affect on customer service.

Furthermore, with the living wage coming in from April, people costs are going to rise further, which makes it all

26 March 2016 SANDWICH & FOOD TO GO NEWS

the more important that we find ways of reducing this endless drain on business resources.

Over the coming issues of Sandwich & Food To Go News magazine we will be looking at some of the ways businesses can help to change this - by encouraging employees to stay and become part of an enthusiastic team; by building career paths that can incentivise them; and by helping to change attitudes.

One of the key pieces of work for the British Sandwich & Food to Go Association over the coming months and years will be to try and change attitudes by promoting some of the career opportunities in the industry.

On our consumer website, we will be highlighting some of those who have entered the industry - often at the bottom - and lifted themselves to the top.

Through these columns we will also be looking at some of the ways businesses are working to change this culture and things you can do to hang on to the good staff you want to keep.

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BSA NEWS

BSA launches new insurance offer A

s a trade association we exist to provide for our members and represent the industry. We’re always looking for new and better ways to deliver the things that our members need, be that publicity for awards or competitions, advice and guidance on the legal aspects of business or points of contact for suppliers, manufacturers etc.

For some time now, we’ve worked with Slough Borough Council, our Primary Authority, to bring you Assured Advice. We’re continually being told that members find interpreting regulations such a difficult thing, so it’s been a valuable exercise to help define what should and should not be done in various circumstances.

We’re engaged with various health lobby groups to defend the industry against unfair criticism, to fight our corner and to ensure changes of legislation aren’t damaging to the industry. We’re also working on our own health information with a wellknown charity. More on that in future editions.

We’ve teamed up with Lancaster University’s MBA group to commission academic research into the influences that are likely to affect the market in the next decade, particularly from the application of technology in all sectors of the market from sandwich making (currently a highly manual process) to the High Street where

retailing and purchasing is changing with tablet and other technology. Jim Winship’s article also in this issue gives a full breakdown on this exciting new research.

The closing date for Sammies entries has now passed and the shortlists will be published on our website very soon. Members in Wales would have seen a feature we secured on S4C’s Welsh language evening magazine programme Heno. The Sandwich Designer of the Year continues to inspire regional media with a lot of activity coming ahead of the Semi Finals already.

While everyone will agree the importance of these things, it’s difficult to point

28 March 2016 SANDWICH & FOOD TO GO NEWS

to their benefit on a balance sheet. We’re aware that many members have more pressing concerns about their bottom line and we’re also keen to ensure that what we deliver supports them there as well.

For the first time we’ve worked with an insurance provider to create a bespoke BSA Insurance offering.

Designed specifically for our industry and very purposefully put together, we’re confident that this new benefit to members will deliver bottom line benefit.

If nothing else, independent retail members who take it out will receive free BSA membership with every policy incepted. For the details on this offer, check

out the website for more information or call 01384 473046.

We think that the work we’ve done to create these products will be invaluable to members, new and old.

We’ve got options available for Sandwich Bars, Cafés and Restaurants. There’s mobile catering options as well as Catering Liability cover.

What’s more, we’ve got a group of six people dedicated to this. Yes, when you call, whenever you call, there’s a group of six waiting to take your call. Not a cavernous call centre half way around the world: a group of six and trained by Jim Winship, BSA Director, to have a very strong understanding of our members’ requirements.

I won’t bang on any more. Suffice as to say we’re delighted to have launched this offer on March 1st and we’re looking forward to delivering a fantastically focussed benefit to all our members.

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H&T Walker have been importing tuna for over 100 years.

Quality Tuna at remarkable prices We ensure timely and consistent 365 day supply at the lowest possible input cost.

H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX

Tel: 01326 231800

Email: eriktheviking8899@gmail.com “It has to be good to be Goddess!�

S&FTG_162_Mar16_p30-31_Layout 1 09/03/2016 16:56 Page 30

BRITISH

SANDWICH

DESIGNER OF THE YEAR 2016

This year we are rolling out the format of the Grand Final into our regional heats. We teamed up with Burton and South Derbyshire College and the Leeds University Union to bring you two public events featuring guest speaker, Andrew Hesketh, Head of Business Development at Greggs.

The live semi finals took place at:

• Burton and South Derbyshire College, Tuesday, 8th March 2016.

• Leeds University Union Monday, 14th March 2016.

At these two events, Andrew Hesketh discussed career pathways in the industry and insights into Greggs and the wider industry with students from the colleges, guests from local businesses and contestants. The events were a great success and gave an opportunity for those attending to sample the creations, network and try the sponsors’ products exhibited on the day.

As for the competition itself, there are six categories, each a competition in its own right. This year we have trialled anonymous judging at the heats, so we have not listed the names of the sandwiches, but are delighted to confirm that the following people have gone through to each of the semi finals listed.

The results of the competitions will be published on our wesbsite on 24th March and in the next edition of Sandwich & Food to Go News.

IN THE MIDLANDS Rachel Price-Whittle – The Cooking Company Sue Price-Whittle – the Cooking Company Kate Price-Whittle – The Cooking Company Aggie Pelekanou – Monty’s Deli Sandwich Bar

Barny Luxmoore – Jabberwocky Streetfood Lisa Hunter-Ceylan – Tastebuds (Lancashire) Ltd Will Gamble – Cranswick Food on the Go Lesley Fong – Greencore Emma Taylor – Greencore Elliot Cantrell – Magee St Bakery James Workman – Blue Earth Foods Ltd Rob Lawton – Greencore Mike Cosgrove – So Food John Fenner – The Pumphouse Café Chrissie Allen – The Granary Jo Cunningham – The Little Kitchen

w With guest speaker, Andre s es sin Hesketh, Head of Bu .

Development at Greggs

Kim Hartley – 2 Sisters Food Group Dawn Roe – Saints and Sinners Emilie Hart – Greencore Susan Yarnell – A Great Little Place Jonathan Howard – Fresh-Pak Melissa Walmsley – Riverbank Catering IN THE SOUTH WEST David Worthington – FSC Mike Tibbles – It’sTibbits Sandwiches David Llewellyn – Greencore Ricky Bliss – 2 Sisters Food Group Steve Pitt – Baxter Storey Vince Kingham – Amadeus Catering James Simcox – Greencore Keith Allen – FSC Luke Turner – Leathams Danny Kearney – Talkington Bates Sam Griffiths – Bradgate Bakery

IN THE NORTH EAST Sharon Olivero-Chapman – The Stottie Company Emma Mowbray – Café My Place Emily Edmonds – Greggs Jackie Semple – The Eden Emporium James Stoddart – On A Roll Sandwich Company Andy Dobbin – Chillipepper Sandwiches & More Kate Riley – Bait Sandwiches Jackie Potter – Deli Central Lee Forbes – Philpotts Tasha Carmichael – the Cooking Company Georgina Bird – Greencore Natalie Holder – Greencore Amy White – Greencore

AND IN THE SOUTH EAST Simon Broadribb – Uptons of Bassett Lucy Shepherd – Coveris Mike Crofts – Raynor Foods Chloe Orwin – Greencore Oliver Reeves – Greencore Katarina Willingham – Lemon and Soul Cookery School Martin Willsher – 2 Sisters Food Group Ahtesham Ilyas – Gourmet Sandwich Jessica Ayling – Greencore Eliza Hall – Greencore Kalyani Gavanhar – The Soho Sandwich Company Malcolm Cook – Talkington Bates Lucy Shepherd – Coveris Maurice Conroy – House of Ho

IN YORKSHIRE & HUMBERSIDE Matthew Dignan – The White Swan Rebecca Bolster – Tasty Leeds Russell French – Fresh-Pak Stephen Dey – Steve’s At The Mill Sandwich Bar

Each of the competing sandwiches have been selected by the judges who saw only the recipes. Each unique creation is designed specifically to showcase the sponsor’s product. While the challenge is to create something inspired by that product; there’s a little more to it than that.

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NEWS • • • • • •

Innovation and Creativity Commercial Viability Presentation Taste Texture And of course, innovative use of the sponsor’s product “The Sandwich Designer of the Year is a great showcase of what is possible in the world of sandwiches.” Said Jim Winship, BSA Director. “So many of our entrants have gone on to make very successful commercial products from the designs they’ve submitted for this competition over the years.”

“A sandwich in the real world has to fulfil the brief in all six areas or it won’t be practical to even make it. We’ve had entries before that tasted great, looked amazing, had all the best ingredients and blew the field away in most areas. But taking an hour to make and priced below cost price makes it nosedive commercially.”

THE CATEGORY PRODUCTS FOR 2016 ARE:

Contestants may choose either or all of these three Norseland cheeses: Mexicana® Applewood® Jarlsberg®

Universal Meats Steamed, Diced Chicken Breast

Smooth Premium Mango Chutney

Sam Browne Foods Pulled Cooked Venison

New York Style Bagel Sandwich Thins

Harvey and Brockless Chipotle Relish

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Last call for dinner

Join us at

AWARDS 2016

Presented by celebrity chef Theo Randall

LANCASTER LONDON HOTEL, HYDE PARK, LONDON, On Thursday, 12th May, 2016 Entertainment until 2am / Dress code: Black tie Raffle, draw and auction in support of Bowel Cancer UK

To book places at the dinner, please email pam@sandwich.org.uk Organised with support from:

S&FTG_162_Mar16_p32-33_Layout 1 09/03/2016 17:15 Page 33

SAMMIES AWARDS 2016

T

he greatest occasion in the sandwich industry calendar is almost upon us. The Sammies Awards Dinner is just a few weeks away and already the hotel is full. Tables are almost sold out and it is promising to be another fabulous evening with Theo Randall will be hosting this year’s awards.

We are continually working with our friends at the Lancaster London Hotel to free up rooms across their estate and the latest availability is on our website.

There’s also the BSA Member rates at the neighbouring Corus Hotel. Go to the Member benefits section of the website for details.

We have recieved a record number of enteries again this year, but to remind you of last year’s winners please see below.

THE BRITISH SANDWICH INDUSTRY AWARD Recognising his major contribution to the development, growth and prosperity of the industry, last year’s winner was Mark Arnold of Street Eats

THE BSA SANDWICH MANUFACTURER OF THE YEAR AWARD The BSA-accredited manufacturing site which has introduced the most impressive and effective initiatives: Melton Foods

THE BSA TECHNICAL EXCELLENCE AWARD For their work on controlling listeria in the workplace, Tom Hollands and Karolina Rutkowska - Raynors Sandwiches

EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD Recognising excellence in sandwich making at convenient travel locations: Greggs

SANDWICH MULTIPLE RETAILER OF THE YEAR AWARD Having done the most to develop its sandwich business: Tesco

SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD Reflecting developments of sandwich sales in convenience stores: The Co-operative

WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD For excellence and progress in providing sandwiches in a workplace environment: Sodexo

SPECIALIST SANDWICH BAR CHAIN OF THE YEAR AWARD Does exactly what it says on the tin: Eat

INDEPENDENT SANDWICH BAR OF THE YEAR AWARD Recognising excellence in the non-chain sector PLATINUM AWARD: TRADE, Commercial Street, London GOLD AWARDS: Cook & Garcia, Richmond-upon-Thames; Monty’s, Birmingham; Francombs, Rochester, Kent; Wudz, Fleetwood and Nuvo, London.

Wine at this years Sammies Awards will be provided Courtesy of

THE CAFÉ SANDWICH RETAILER AWARD CHAIN CATEGORY: PRET CAFÉ INDEPENDENT CATEGORY: Platinum Winner: PICNIC, Falmouth Gold Awards: A Great Little Place, Autism Ventures, Southport; Timothy’s Fosseway Garden Centre; Jules, Glasgow; Liveseys, Bollington

BAKERY SANDWICH SHOP OF THE YEAR AWARD CHAIN CATEGORY: GREENHALGH’S INDEPENDENT CATEGORY: Platinum Award: Kamps, Tottenham Court Road, London Gold Award: Peyton & Byrne, Covent Garden; The Sandwich Box, Cheltneham; Foxcroft & Ginger, London

THE SANDWICH MARKETING AWARD For the superb campaign to market and promote sandwiches: Boots – Nutritious ‘On Your Way to 5 A Day’

NEW SANDWICH PRODUCT OF THE YEAR AWARD Ingredient Category: STREET EATS Dill Gherkin Mustard Equipment Category: PLANGLOW Street Box/Deli Paper

NEW SANDWICH OF THE YEAR AWARD STANDARD CATEGORY: Waitrose Love Life Calorie Controlled Turkey And Pastrami PREMIUM CATEGORY: Marks & Spencer Ultimate Cornish Cruncher Cheddar with Pickled Onion Chutney HOT EATING CATEGORY: Marks And Spencer BBQ Pulled pork bun with deli style slaw and gherkins PROMOTIONAL SANDWICH CATEGORY: Pret Veggie Christmas Lunch

www.sandwich.org.uk March 2016 33

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NEWS

EXCLUSIVE NEWS

RAP Launches Two New Packaging Systems for Food-to-Go Market RAP, the market leader in food-to-go packaging has extended its award-winning HandRAP range to include the addition of two new packaging systems.

The new solutions include a number of unique design features that not only add value to the product, but also enhance consumer appeal, says the company.

The first system features a grease-resistant paper foil laminate for the enhanced insulation of hot food-to-go products. The high quality and aesthetic design also includes a board attachment, which provides protection for the consumer against the heat of the product.

The second design combines a lightweight perforated film and paper strip laminate with a board attachment. The solution

provides excellent product visibility through the film allowing consumers to clearly view the product on display, whilst the perforated film makes it easier to consume food-on-the-move.

The paper and board, which features on both of the new designs, can be printed in up to six colours for enhanced branding and prominence. Both new

systems can be stored in the hot cabinet, up to 80 degrees for four hours, depending on the product. The versatile packaging solutions are suitable for a range of hot and cold products including pasties, sausage rolls, hot dogs, burgers, tray bakes and paninis.

Julian Money, Founder of RAP comments: “Food consumption markets

continue to change at pace, enabling us to continue in our mission of challenging industry and consumer perceptions of what’s possible in packaging. HandRAP is a tried and tested solution for the foodservice market and these new, simple and clever design enhancements are a natural evolution of this product.”

The announcement follows a year of successes for RAP, which has included a number of high profile award wins including HotRAP picking up a Gold Excellence Award at Pro2Pac and Best Unique Packaging Solution in the Café Quality Food and Drink Awards.

For further information on RAP visit www.rapuk.com, call 020 8069 0700 or email info@rapuk.com

Paramount’s Fuji Alpha VII box motion flow-wrapper now produces grab bags for gourmet sandwich ranges PARAMOUNT Packaging Systems has added new enhancements to its Fuji Alpha VII FW3710B box motion horizontal flow-wrapper, which enable the low maintenance, simple to use and energy efficient system to produce ontrend Block Bottom Gable Top Bags.

More commonly referred to as ‘grab bags’, these eye-catching packs are becoming increasingly popular amongst UK retailers for wrapping gourmet sandwich ranges, whilst they are widely used overseas for multipacks of snacks and confectionery products.

John Roberts, managing director at Paramount Packaging, commented: “Block Bottom Gable Top bags are a

popular pack style as the flat base allows product to be displayed upright on shelf for maximum appeal and brand impact, whilst also offering a ‘hand packed’ look. Until now, food processors and packers generally had to invest in a flow-wrapping system purpose designed for this type of bag.

“However, Fuji’s significant global experience with this pack style allows for the addition of standard options to the Fuji Alpha VII to achieve not only the Block Bottom Gable Top bag, but also with the flexibility to produce a wide range of other packs.

“This innovative technical enhancement gives customers added

34 March 2016 SANDWICH & FOOD TO GO NEWS

functionality and a more flexible and cost effective packaging solution that provides quick changeover between different pack styles.”

Capable of producing up to 80 block bottom gable top packs per minute, Paramount Packaging’s Alpha VII box motion horizontal flowwrapper also offers airtight sealing for high speed gas flushing or modified atmosphere packaging (MAP) applications.

Paramount Packaging is the exclusive distributor of Fuji Machinery Company’s horizontal and vertical formfill-seal equipment in the UK and Ireland.

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PACKAGING/L ABELLING Colpac launches Microwaveable Cups & Lids for hot food to go COLPAC has enhanced the features of its popular Kraft Souper Cups and Lids, bringing out a new coated board suitable for microwave use.

The recyclable range, available in three sizes (8/12/16 fl.oz; 225/350/450ml), is suitable for a wide selection of hot street food such as soups, noodles, pasta, stews, chilli con carne, Asian and Mexican dishes, and porridge. It is perfect for lunch and breakfast on the move, and easy to

heat up in the microwave at the office, at home or in stores.

Also new this year Colpac is introducing lids in rigid, transparent and heat resistant PP material,

complementing the existing Kraft lids to give wider customer choice.

Both Kraft and PP lids feature vent holes that provide a useful ventilating and steaming

function. Alternatively, for use in retail outlets, the cups can be film-lidded using ColSeal Auto Cup and Pot Sealer, a recent addition to Colpac’s range of food packaging machinery.

The cups can be printed with customers’ own branding and images (subject to minimum order quantities) or can be personalised costeffectively and speedily with Colpac’s bespoke ‘Add a label’ service.

Tel: 01525 712 261. www.colpacpackaging.com

SATO helps food on the go trade at Sandwich & Snack show in Paris SATO, a leading global provider of Auto-ID solutions that empower workforces and streamline operations, helped catering and food on-the-go professionals address some of their key challenges at Sandwich & Snack 2016 in Paris from 14 to 15 March.

One of the highlights was the Application-Enabled Printing (AEP) CL4NX printer which can be used as a stand-alone printing solution. This eliminates the need for costly computers while keeping hardware footprint to a minimum in the busy kitchen environment.

The fast-food industry also appreciated the improved productivity that AEP brings as it requires less training to operate printing labels by querying printer-stored or external databases automatically.

The time and cost associated with purchasing many different types of labels is another key issue that the food industry faces. SATO’s JUDO FOOD handheld labeller solution is said to be the only hand-labeller on the market to print the date and month in full, enabling users to easily improve food security as well as flexibility with 13-pre designed, most commonly used,

food industry texts such as: ‘cooked on’, ‘defrosted on’, ‘storage temperature’ and ‘best before’.

Food must be labelled in restaurant kitchens from preparation to final product and food traceability regulations in Europe even require manufactures to label a product that has previously been defrosted. To minimise human error and ensure food is safe for consumption SATO showcased its TH2 All in Box, a readyto-use pack which includes an intelligent TH2 printer and labels.

The printer has its own database

36 March 2016 SANDWICH & FOOD TO GO NEWS

which restaurant professionals can alter according to their needs. Its internal real-time clock automatically calculates and prints the time and date onto the labels.

“We aim to empower our customers in the food sector by listening to their needs and providing them with the functionality they need,” comments Neil Batchelor, General Manager SATO Europe. “We have reliable solutions for all areas of the food industry, from preparation of ingredients in the kitchen, to the final product packaging”

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SL1500 MACHINE

Features and benefits ■ ■ ■ ■

Twin lane board sealer with powered eject.

Integrated exit conveyor.

Optional integrated coding.

Seals up to 80 packs per minute.

MPE UK Ltd . Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ

Tel: +44 (0) 1663 732700

Fax: +44 (0) 1663 732900

Website www.mpe-uk,com

S&FTG_162_Mar16_p34-43_Layout 1 09/03/2016 16:51 Page 38

Great food to go at

Capers, Malmesbury rs’ – The Located on the High Street of England’s oldest town, Malmesbury, ‘Cape as well as with the Malmesbury Delicatessen – is a family run café and deli popular with locals, of products for many tourists who visit the historic Wiltshire town. With such a wide range range of disposable both eat-in and takeaway, they’ve had to source a versatile and robust packaging products

O

pened by Owner Mel Shute in 2015, not far from Malmesbury Abbey and the town’s ancient Market, Capers is the fruition of a life-long dream of Mel’s.

“I’ve always had a love for cooking, baking and entertaining; and opening Capers – which I run with my children – is something I had wanted to do for a very long time,” she says. I was born and raised in Malmesbury, so knew that the outlet I opened had to be here too.”

Offering a terrific range of artisan sandwiches and a big range of deli-style fillings, she also has ‘of the day’ specials such as homemade soups and salads, an array of smoked meats, fish and game; freshly made pies, scotch eggs and quiches; a wide range of olives, and artisan cheeses and charcuterie.

The aroma of freshly ground coffee beans fills the air, and a selection of specialist tea blends is available for those partial to a favoured brew.

38 March 2016 SANDWICH & FOOD TO GO NEWS

Run by Mel’s daughter, Mollie Shute, Capers has an extensive choice of food and drink for customers to eat-in and enjoy, or to buy as a takeaway to consume ‘on the go’.

Regular sandwiches include cheese, ham, tuna, egg, coronation chicken and bacon – all served with chutneys, relishes etc. They also do street food inspired sandwiches, which include pulled pork and coleslaw with a selection of chutneys; and slow roasted beef with winter slaw.

Interestingly, they also buy products from a local smokery (Upton Smokery), and offer a range of fillings based on the smokery items.

These include: Smoked Chicken Salad with bacon; Smoked Salmon with cream cheese; Smoked Kiln Roasted Salad; Smoked Mackerel with salad; Smoked Duck with crispy Bacon and salad; and smoked Pigeon Pittas with rocket and chilli minted peas.

Then there’s a choice of fillings based around the

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PROFILE deli items. These include: Feta and sun-dried tomato; Warm goats cheese and onion marmalade; Halloumi with sun-dried tomatoes and olives; Mediterranean flat bread; Cured meat panini; Pear Blue Cheese & Parma ham; and also Mozarella, beef tomato and pesto.

The sandwiches are made using a variety of different bread types – white sliced, granary sliced, fresh rolls, panini, flat breads, pittas, wraps, bagels; and even pastries such as croissants.

For take-out service, choosing a quality range of disposable packaging was extremely important, as Mollie explains: “Whether it’s a morning juice and pastry; coffee and cake for elevenses; a sandwich, homemade quiche and salad for lunch, or even pots of our deli products to enjoy as a snack or to takeaway and enjoy at home, it was essential that we chose to use disposables that would match the quality of the food and drink we serve.

“Huhtamaki has a wide range of disposable packaging to suit our needs, including Eatwell food containers, ‘enjoy’ cups and tumblers, and Taste trays.

The quality is fantastic, and the ‘enjoy’ design of the cups and pots is really eyecatching – a lot of our customers comment on how lovely the packaging is, and the choice of colours adds a splash of colour to our service. It’s also nice that the ‘enjoy’ motif goes across a few of the products too, as it makes for a more aesthetically pleasing takeaway service.”

Being a deli, the chiller cabinets at Capers are stocked with a wide range of specialist food items – from Mediterranean olives, to balsamic onions and sundried tomatoes.

Mollie serves these to takeaway in Huhtamaki’s Eatwell containers, as she continues: “We use a variety of different Eatwell containers at Capers. The extensive choice of sizes in the range means that we have a container to suit a wide range of foods.

However, we find that the smaller 7oz and 8oz sizes are most suitable for our deli items – our customers often buy a pot of olives or several different items to try, after they’ve eaten in. The larger sizes are great for soup, as well as for salads, scotch eggs and larger deli items. The choice of colours is particularly good, as they correspond with the size of the container – so we know at a glance what size we are reaching for, which is especially useful during busy periods when we are under pressure!”

For more hearty items, the Taste range of products is ideal, as Mollie explains: “We stock homemade pies, quiches and scotch eggs; which are made with more unusual fillings. These are great for customers who want lunch on the go, or

who those who pop in from a local business at lunchtime for something to take back to eat at their desk. For these customers, we serve whatever they choose with a choice of freshly prepared salads – be it a leafy green salad, homemade slaw or mixed bean variety. For eating in, these are great served in the open Taste trays; or for those who want to transport their meal, the Taste boxes with window lids are ideal. If people want side orders separately, we use the Eatwell containers too.

Some people want something sweet to finish off with, so cakes – and sometimes even ice cream too (in the warmer months) are also served in the takeaway containers.”

Capers also take a stand at events, and provide catering for local functions too. The Taste trays and Eatwell containers are used on the Capers food stall to serve ‘specials’ – BBQ pulled pork baps are a particular street-food inspired favourite, and come served with ‘Tim’s coleslaw’ and ‘Grandma Shute’s cucumber

www.capersmalmesbury.co.uk www.foodservice.huhtamaki.co.uk.

40 March 2016 SANDWICH & FOOD TO GO NEWS

relish’ – both of which, as their names suggest, are inspired by other members of the Shute family!

Capers’ hot samosas are also popular, and are served with a selection of chutneys and sauces for a little added spice; as too is their homemade chilli and rice.

Both are served in the open Taste trays, which are perfect for ‘over the counter’ service and opentop eating direct from the disposable, as Mollie continues: “The quality of the containers is really good.

Their rigidity and strength means that they are ideally suited to takeaway service, no matter what the contents – whether It’s a lighter snack item or a more substantial meal. It’s also great that they’re made in the UK – it’s always nice to be able to source products that are made here!”

Of course the Capers’ takeaway service isn’t complete without beverages to go, as Mollie says: “We have quite an extensive beverage menu, which includes hot and cold choices. We make all our drinks available to take away, and use ‘enjoy’ paper cups for hot drinks and ‘enjoy’ tumblers for cold drinks like smoothies and milkshakes.

“The quality of the products is far superior to that of other disposable cups that we’ve tried, and the textured emboss of the hot cups not only ensures that the cup isn’t too hot to hold, but makes it feel nice in the hand. Our customers often comment on how unique the cups are, and how the choice of colours and feel are really nice. We are certainly pleased to be able to offer our customers something different, and love the vibrancy and contemporary feel that the products provide.”

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tomatoes

Martin Mathew & Co Ltd is a leading Importer & Distributor in the UK with over forty years experience,

vegetables beans & pulses fish & meats

supplying the foodservice, manufacturing, and retail sectors. Martin Mathew & Co Ltd has successfully built its reputation on supplying the highest quality ingredients and have an extensive product range of over 350 product lines.

fruits jam & preserves olives, olive oil & vinegars pasta range & specialities

Martin Mathew & Co Ltd Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk

Labelling software for the Food Industry

FMS STANDARD Suitable for shops and restaurants that do not need to print lables but have need to produce verifiable information relating to allergens and nutrition values.

FMS LARGE Designed for FBOs that overprint lables in house, that need to produce product specification reports, keep traceability records and comply fully with the current food labelling legislation.

FMS CLOUD Allows for Multi-site labelling, allows for multi-site labelling capabilities with one centralised database accessible from all sites with all the capabilities of FMS Large.

FOOD MANAGEMENT SYSTEMS

01708 767946 To advertise call Paul Steer on 01291 636342 March 2016 41

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Unprecedented levels of demand for grab and go packaging OUR growing appetite for food and drink on-the-move and the huge increase in the choice available means demand for grab-and-go packaging is reaching unprecedented levels.

It’s a trend that’s keeping leading supplier, Tri-Star Packaging on its toes, as managing director Kevin Curran explains: “These days we expect to be able to eat what we want, when we want, wherever we want; if it’s something we can eat sitting down at a table, we also want to be able to eat it on the go and that’s having a huge impact on developments in food and drink packaging. Increasingly it needs to enable caterers to serve meals in a way that makes consumers think: “Hey, this is easy. I’ll do this again tomorrow.”

The result is a new generation of ergonomic designs that offer fantastic visibility and great eco-credentials, such as Tri-Star’s award-winning, compostable Oval Eco Street Bowl that makes meals easy to hold in one hand and eat on the move. Made from environmentallyfriendly bagasse (sugar cane pulp), it’s perfect for both hot and cold food, such as pasta, curry, noodles, burritos and salad, offers excellent presentation and, thanks to its unique shape, fits comfortably in the hand.

“Our new oval bowl adds a real point of difference for food-to-go businesses and it can be enjoyed without a guilty conscience because it’s made from natural renewable resources,” says

Curran. “Customers increasingly care about sustainability and consequently we’re seeing a big increase in demand for compostable and recyclable packaging.”

Product visibility is another key driver in the sector and food-to-go operators continue to look for ultra-clear packaging made from sustainable materials such as recycled and recyclable rPET plastics.

Keeping its customers ahead of the curve means Tri-Star is constantly innovating, as sales director, Lee Richards explains: “Everyone knows iconic products, like the Twisty bowl for salads and our stunning, award-winning TriPot™ for fruit salads and desserts; they’re market-leading, high-clarity products with outstanding on-shelf appeal and excellent sustainability credentials. Well, we’re always working on the next big thing – currently we’re developing an exciting new range of ultra-clear deli and salad containers that we’re confident will take the market by storm.”

The street food revolution is also influencing innovations in packaging, particularly with regards to ovenability, microwaveability and heat retention.

“There have been some great developments in corrugated board packaging recently,” says Curran. “We now have a whole host of lightweight, ovenable food-to-go boxes, trays, pizza boxes and sandwich packs that are great for keeping the product inside hotter for longer, but remain cool to the touch and

42 March 2016 SANDWICH & FOOD TO GO NEWS

are easy to hold and eat from.”

With soups, stews and porridge still very much on the food-to-go menu, TriStar is also working with a manufacturer on new recyclable PET packaging that can take hot liquids. “This is a major step forward, as the new product will have great thermal properties to keep food warm, but will also offer fantastic presentation,” adds Richards. “Unlike paper containers, its clarity will allow foodservice operators to show off the colours and texture of their hot food.”

Meanwhile for cafés and food-to-go operators offering delivered catering, TriStar has just introduced a new range of recycled and recyclable compartmentalised deli platters. The rPET platters offer stunning presentation, are available with tight-fitting domed and new low lid options that ensure food stays safe during transport, and allow service straight to the table. The bases can also be easily and cheaply customised with compartment configurations to suit individual customers.

The role of packaging in the out-ofhome food and drink market has never been more important. As Curran says: “Caterers should think of packaging as an investment, not a cost. The right products will add value by increasing sales, margins and repeat purchase. If you want to keep customers coming back for more, it’s vital to choose packaging that looks great, feels great to use and boasts top-notch green credentials.”

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PACKAGING PROFILE

‘We’re all about

protecting the environment’ Biopac was set up in 2002 and has grown to become a key UK manufacturer and supplier of eco-friendly food packaging and catering products. Mark Brigden, Biopac’s technical director, explains all

T

here are products on the market which claim to be 'eco-friendly' but in reality they may be just a conventional plastic with an additive which merely breaks down the material into small fragments. These fragments still take 200 years to disappear.

We have taken a leading role in the research and development of high performance alternatives to oil-based and unsustainable materials. Our solution is to use biodegradable disposables and packaging items that decompose naturally with no harmful effects on the environment.

With the stronger focus on protecting the environment, and the stricter regulations all businesses face these days, it’s more important than ever to use 100% biodegradable food packaging. All of our innovative products are designed not to harm the environment, as they can be fully composted alongside their associated food waste.

The best way of being certain is to ask for relevant certifications which substantiate any claims for compostability.

Biopac sells a wide range of ecofriendly sandwich packaging products suitable for sandwiches, baguettes, tortilla wraps and paninis. Our product range is perfect for all caterers who want to demonstrate their commitment to the environment, and includes hot and cold drink cups, hot food containers, soup and salad containers, portion pots, deli containers, plates, bowls and trays, sandwich packaging, cake boxes, bags, cutlery, napkins and paper, even janitorial products and branded workwear. We also design bespoke and custom branded packaging.

We are always looking at ways to grow our range of eco-friendly catering disposables. The more products like this we can offer our customers, the less waste goes into landfill.

A few of the materials we use in our packaging: • Sugarcane – Many of Biopac’s containers are made from sugarcane, a natural by-product of the sugar industry which would conventionally be disposed by dumping in landfill or burning. Compliant with EN13432 (the European standard of compostability), our catering disposables made from this material can tolerate the freezer or microwave, and won’t leak or absorb.

• Kraft Board – Used extensively in sandwich wrapping. The board is made from a sustainable source and fully compostable. The majority of Kraft board we use is derived from sustainably managed European forests, which carry FSC accreditation. This ensures that timber stocks are continually replanted. To add functionality, we laminate a compostable film to the board to give a moisture and grease barrier.

to correctly dispose of the packaging after consumption.

There are various ways in which you can brand your packaging, even with the smallest budgets. Many of our clients just have their logo printed on the packaging. It doesn't have to be a full colour print covering the entire product, although that obviously has greater impact. The logo can be printed on during production stage, it can be stuck on using a branded self-adhesive label, or it can be stamped on using a rubber stamp.

The packaging also needs to be fit for purpose. If making specialist bloomers for example, they need to be packaged in appropriate packaging to ensure the bloomer fits neatly, can be stacked well on the shelf, and most importantly, looks appealing.

In conclusion, look at an eco friendly alternative. If all caterers switched just one product line to an eco friendly version they will be helping to significantly reduce the amount of waste going into landfill.

The importance of packaging Packaging needs to be functional, to protect the product itself and ensure it reaches customers in the right condition.

It can also be used to carry impactful branding, which not only helps promote the business but can also carry useful information as well such as the sustainability of the packaging, and how

www.sandwich.org.uk March 2016 43

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PROFILE

MD John Scott and Planglow director Beth Darby cut the 30th birthday cake

Planglow celebrates its

30th anniversary Back in the early Eighties programmer John Scott and salesmen Phillip Saunders were already working within the catering industry when they noticed a gap in the market for branded labelling products. Thirty years on MD John discusses how his and Phillip's early enterprises went on to become a multi award-winning business…

I

trained as a programmer after I left school. I’d tried my hand at furniture making and boat building (amongst other things) but by the early Eighties I’d gone back into programming and I was working for a far sighted guy, Brian Linton, trying to sell his software.

Brian had done well selling sandwich packs folded pieces of card with film that wrapped around them - and these were being used by some large UK companies including British Rail.

The software was a new side to his business and had been written for him in the States. The idea was to put Escoffier (recipe and menu costing software for the foodservice industry) onto an IBM PC. The software needed extensive rewriting, which we did, and while we ended up

with a working product, it was too expensive to sell in any numbers (a computer and a printer in the early 1980s cost over £2,000) and the project eventually failed.

While trying to sell the software I did sales calls with Phillip who was selling Brian’s packaging through ACS distribution.

Phillip had got a bit fed up with his job and was thinking about doing something else. Another division of ACS was selling office coffee by loaning the machine on condition that the coffee was bought from them. We thought this was a possible business model and could be adapted for labelling so that you give caterers the software - the expensive part - and just charged them for the labels they use, making the whole system much more affordable.

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CoMPuter Catering SySteMS So in 1984 we set up our own company - Computer Catering Systems - from our respective homes, with Phillip and his wife Cathy running half of the business in Crawley while I was running the other half in St. Albans.

Brian kindly gave us part of his stand at Hotelympia and we launched from there. The most significant slice of good fortune happened a month prior to the show too when Amstrad brought out a £250 word processor with printer. This reduced the start-up cost significantly from the previous £1,500 and was only £100 more than a labelling gun which has very restricted text options.

We soon realised we needed to lose the ‘Computer’ part of the

(Left to right) Brian Linton, Phillip Saunders and John Scott. Phillip and John founded Planglow Brian was their boss at the company where they first met

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PROFILE name as it was putting people off. It sounds odd now but at the time a lot of people were genuinely terrified of computers frightened to even touch the keyboard in case they accidentally deleted everything or blew the thing up. So in 1986 we rebranded and registered the business as Planglow as we thought it was memorable and stood out – and it didn't mention computers!

We set up an office and a warehouse in a converted milking shed in Albury in Surrey which was in the middle of the countryside.

One day a guy from an adjoining office came to Phillip because there was a strange sound coming from his computer and he wanted Phillip’s advice.

Phillip took a look at the PC and noticed that an adder was curled up at the back of the machine. Not wanting to alarm his staff

we kept quiet for the rest of the day. When everyone was gone Phillip managed to coax the adder round the end of this long pole we had for opening the windows and very swiftly reintroduced it to the countryside! the CoMPany MoveS to BriStoL I moved to Bristol in 1987 with Beth Darby and, as the city is so well connected to the rest of the country, Phillip focused on the East while I covered the rest. Beth began working for the business too - initially helping out with some admin, her role

grew and grew. Beth remains with the company today as a director.

Back then we were still running the Bristol office out of our home while Phillip was overseeing the warehouse and offices at the milking shed. By the early Nineties we needed to take on someone to deal with all the technical enquiries. We had grown so much that we were not able to manage the calls and still visit customers so we took on Bob then Rich a few years later. Both Rich and Bob are still with us today - Bob is our systems engineer and Rich manages the entire technical support team.

In 2000 Phillip and Cathy retired and emigrated to New Zealand, while Beth and I moved the office out of our home into premises in central Bristol just over the road from The Quorum - Planglow's HQ since 2005.

Meanwhile the warehouse went to Kidderminster next to one of our main suppliers at that time. We continued to expand and many of the staff we employed then are still working with us more than a decade later, in fact more than half of our staff have been with us for ten years or more. We also took on regional account managers to provide local support for our customers all across the UK. eCo PaCkaging Around this time some of our customers started asking us about eco

packaging. The labelling side of the business was going really well and we were in a strong position to introduce packaging as it was an add-on product for our existing customers as opposed to a whole new market.

So in 2005 we launched a card wedge and cup. The packaging had a better reception than we could ever had imagined, so we expanded into other products and entire branded ranges, introducing a fully laminated compostable material to our products in 2008 with our factory in Scandinavia.

We found that the Far East offered some of the best manufacturing of laminated products so in 2009 we employed procurement manager Nancy to oversee our additional operations in China and Taiwan. The next major growth was into America. We were already doing some business there and in 2012 established Planglow USA a new division dedicated to serving the rapidly growing markets across North, Central and South America, Planglow USA is doing immensely well and is doubling sales year on year.

I think much of our success can be attributed to our ability to identify and serve new markets helping the business to grow.

What’s more, because we value our customers, they (like our staff) tend to stick with us and we’ve watched their businesses grow alongside ours.

For all these reasons I anticipate that Planglow will still be going strong in another thirty years and it’ll be interesting to see where the business - as well as the wider industry goes in this time.

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DAY IN THE LIFE OF

DAY IN THE LIFE OF Trade co-founder

Alex Stone I

Independent sandwich and coffee bar TRADE opened in Commercial Street, London in 2014, to a chorus of praise from critics and a number of awards, including our own Independent Sandwich Bar of the Year. It’s known for its amazing deli sandwiches, particularly their pastrami varieties, using meat they’ve smoked themselves. Co-founder Alex Stone is now looking for a second site. This is his busy day ….

like to arrive around 7.0 am at the shop in Commercial Street, although we actually open at 7.30, so it’s a bright and early start for me, and around half an hour’s journey on the overground railway from Kentish Town where I live.

The first thing I do when I’m in is to check that everyone’s turned up for work! We have 15 staff in total and we make all our own produce, so a lot of them are back of house, including two kitchen porters, two chefs and a prep kitchen downstairs, two chefs and a short order kitchen upstairs, and around five front of house.

Having a hard-working and friendly team, as we do at the moment, is one of the things that sets us apart from our competitors, but the trouble is that it can change all too frequently! A couple of our chefs sadly had to return to Poland and Hungary at the end of Christmas to look after their ill parents, for instance.

I would say that, like most independent operators, keeping up the staff levels and getting the right people is one of the bigger challenges that we face.

I started the business when I was still working at my previous job parttime, but since then I have become full time and over the course of the year I think I’ve now worked at every job in the shop and spent a month doing it.

That means that if someone doesn’t show up or isn’t available, I can fit right in at their station and take over.

So, having established that we’re all present and correct, it’s time to get the

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counter display up and running. It’s a big draw for customers as they go past our window and our only advertising, so we take time getting everything right - our cakes and sandwiches looking nice and so on – before moving onto the coffee and making sure the espresso machine is running smoothly.

We’ll also start putting together the breakfast rolls first thing: the bacon rolls, sausage rolls and smoked salmon rolls, so that people can grab something hot on their way to work without having to wait for it to be made. At lunchtime we make food to order as well.

The week tends to get busier as it progresses, although if there are

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DAY IN THE LIFE OF

conferences or other events on at the venues up the road, such as The Old Truman Brewery, then we can be very busy.

It’s hard to get it exactly right in terms of the amount we make, which should ideally be perhaps one item left over. We have to review it every week because it varies every day. I have an EPoS system and I used to use it a lot for sales analysis, but being here on the floor all the time means I don’t need to as much.

The majority of the business in the morning is usually takeaway.

Thursday’s and Fridays and the weekends tend to be busier inside, but there isn’t really that much of a predictable rhythm.

9.30-11.30am.

The first frantic period of the day is normally over by this time, with people coming in to get coffees once they’re at work, so it’s time for a little bit of a breather and also an opportunity to prepare the ready-made sandwiches we have on the counter. In addition to our hot sandwiches, we also have a variety of ready-made sandwiches to go on the counter for people who don’t want to wait.

We will also start making our salads, quiches, checking on stocks of packaging, ordering supplies for the next day and a certain amount of admin.

In terms of product development, I will usually start work on new ideas at home at weekends. On the bakery side, for example, we’ve just started a few new lines such as millionaire’s shortbread, which is incredibly popular and featured in the Evening Standard, and an apple crumble tray bake. But we’re also continually tweaking our deli ranges as well: for instance, our slow-cooked pork sandwich, which now tastes even better.

If our reviews on Yelp and TripAdvisor are anything to go by, our customers really like what we are doing with the food and the café in general, and the garden in summer, where we also smoke all our on meats, is also a big attraction. The garden also means we can increase our capacity by around 50% with another 25 covers.

I meet up with my co-director and head chef, Marion and our two duty managers on a weekly basis but there is rarely time during the day to have a meeting.

12.00-2.00pm The rush is on as lunchtime begins. It goes on for a two hour period, and it really does get very busy. We frequently have quite long queues and the challenge is always to try and keep it moving.

I explain to people that they can order the salads, quiches, homemade pies etc… from the counter or wait 5 minutes for something hot from the main menu but sometimes the variety of food on offer stops people in their tracks and their resulting indecision slows service!

The real trick is to try and see problems before they happen. Usually, as manager, I can just check on what everyone’s doing and help out if there’s say, a sudden run on the coffee machine. That becomes even more difficult if I’m already having to slot in on a station because we’re missing a member of staff, and also try and keep an overall picture of what’s going on at the same time.

It’s also really important for me to speak to our customers because it’s a great way to get feedback. Many of our customers are regular and some even come in three days a day.

Around midday we tend to have a full café – but in general the split is around 60/40% in favour of takeaway.

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DAY IN THE LIFE OF

Winning the Independent Sandwich Bar of the Year award was fantastic and we very proudly display our certificate in the windows. I’m certain it’s made a difference to our trade although obviously it’s difficult to quantify.

I like people to come in here and sit and do their work, as long as there are empty tables – there’s nothing worse than having an empty café, after all.

99 times out of a hundred people are respectful about doing it. Where I find it a bit irritating is when people walk straight past the counter, plug themselves in, put their headphones on and don’t order anything. When it has happened I have asked them to order something!

I also don’t have a problem with people charging their mobiles or laptops. This is all about being a hospitality business and making people feel welcome. Coffee shops and sandwich bars are the new pubs; if people want to come in here and charge their devices, while they eat or drink something that’s fine with me.

The chances are they’re going to come back for lunch with someone else or with a whole group at the weekend.

The most popular sandwiches are still our pastrami ones: the Reuben

sandwich, which is the most popular, eggs benedict with pastrami (delicious with a lovely smoky, sweet flavour, which goes really well with the Hollandaise sauce), and the Classic Pastrami.

We still smoke all our meats on a seven-day process. We keep a log for each batch and adjust it, trying each time to get it even better. It really has a big following.

2.00 - 5.00pm We’re still getting some people coming in for a late lunch, but for the most part there’s a lot of meetings going on and a lot of coffee and cake served.

The numbers of people we get in at this time can be completely unpredictable. Yesterday it was half full at 4.0pm, today there’s less people.

But it can be a good opportunity to crack on with the admin work that piles up and needs to be done: recruitment takes up a lot of time, paying suppliers, checking invoices off, analysing sales, going to the bank … there’s a huge number of things to do during the day. I have an office where I can retreat to in the dry-store room.

It’s not the most glamorous of spaces, but there’s a desk, computer and printer. I can still keep an eye on things

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and if it gets busy again I go and help.

We also offer outside catering.

We’ve actually carved out a bit of a niche in the fashion world, funnily enough. In the past year we’ve catered for Calvin Klein and Tommy Hilfiger, doing 300 for breakfast and lunch, and we had an enquiry last week from Michael Kors as well. It’s not a weekly thing, just when they have a conference. It’s a lot of work, but you have to do as much as you can the night before. It’s not unknown for us to be there at 2.0am preparing orders for the next day!

6.30pm My usual going home time after I’ve been on the computer and sorted out my emails for the day.

So, it’s been another exhausting day but I love it. Do I switch off at home?

Well, no. Like anything you’re really passionate about it really tends to take over your mind, much to my wife’s annoyance!

Interestingly, one thing that’s really on my mind at the moment is that we’re starting to think about opening another shop, too but we’re not rushing into anything – it’s all about finding the right site. To do that I’m going to have to take a bit more time

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DAY IN THE LIFE OF out to get that organized, probably three days a week. There have been two or three false starts already.

Our first site is unusual in a way because we found the site, and then decided to create the café round it. It’s busy but it’s not a well-known spot and very much a secondary position, but it’s been really successful for us, and with any luck we’ll find something similar. But we’re also up against a lot of competition and there aren’t many opportunities for independents to find decent sites on decent terms within Zones 1 & 2.

Apparently the numbers of new openings is up by around 53% and a lot of people are taking A1 as well as A3 use. Rents are also so inflated as well. It’s interesting that we’ve seen quite a few coffee places coming on the market recently, presumably businesses that just can’t afford to pay these rents.

Having been in the Commercial Property business previously and having acted for people before looking for shops, (Alex is a former surveyor), I can often see pitfalls with some of

these sites and situations that other people get themselves into, and I can hopefully avoid.

I’m not concerned about how to run both of them at once. When I first started and I was working part-time we recruited two managers, but they didn’t work out. Now our policy is to promote from within and I have got

two duty managers who are charge.

I have also a lot of input from my co-founder Frank Boltman, who is often on the end of the telephone or coming in, helping me with the benefit of his long experience in the business, with something I might have forgotten.

I know he’s always thinking about the business, even when he’s not here!

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FURNITURE FOCUS

S it ti n g comfortably bb’s Coffee and Muffins is expanding fast with a total of 50 units now across the UK …. and being kitted out with bespoke furniture.

A

s nationwide coffee shop chain bb’s Coffee and Muffins expands across the UK and Ireland, Design & Contract Furniture has been selected to provide more bespoke furniture for the newly opening stores.

Renowned for its tempting range of freshly baked ‘made on site’ muffins and delicious barista coffees, bb’s Coffee and Muffins, as part of the Retail Food Group, has over 50 stores across the UK and Ireland with three recent new store openings in Maidstone, Ipswich and King’s Lynn and plans to open another 10 this year.

As the company’s long-term furniture provider, Design & Contracts has worked closely with the opening stores to provide the right furniture to match the brand’s existing theme.

Amongst the tailor-made furniture is a range of faux leather arm chairs and banquette seating, as well as Billiani dining chairs and solid ash dining tables.

Design & Contracts has worked with bb’s Coffee and Muffins for over 15 years and provides furniture for the majority of the brand’s high street stores.

Andrew Moyes, Group CEO (UK and ROI) of the Retail Food Group commented: “We have worked with Design & Contracts for many years and we have always found them to be extremely reliable and flexible in what they offer. As a brand we have an image that we need to portray across all of our stores and this is something we have been able to achieve through the

furniture they have supplied.”

As a busy shopping centre coffee shop chain, bb’s Coffee and Muffins receives a high number of customers each day and therefore requires furniture that is able to withstand constant use without compromising the quality or appearance.

Andrew Moyes commented again: “All of the furniture supplied by Design & Contracts is very high quality and robust which has made them an attractive choice for newly opening stores. The team at Design & Contracts are always very helpful and supportive and continue to provide an excellent service long after each project is completed.”

Amongst the many seating options are a number of retro-inspired Milan and Ludo armchairs, upholstered in Skai Sotega Nature and Olive faux leather.

The two vibrant colours present a modern, stylish twist on classic armchairs, with contrasting coloured buttons for extra decoration. The armchairs offer exceptional comfort with cushioned seat and back pads.

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Design & Contracts also provide banquette seating in Skai Sotega Nature faux leather, with contrasting buttoned backs in Begonia and Elderflower Sunbury fabric. The style of the seating reflects the retro theme of the armchairs; however, the earth-coloured leather fashionably contrasts with the entire furniture scheme. Like the armchairs, the banquette seating provides a comfortable option in the form of sofalike seating.

Other seating options include traditional Bentwood chairs with a natural wooden frame, as well as sleek Billiani Pop chairs in a light and dark Zebrano finish, are supplied to add an element of simple elegance to the cafés.

Bespoke cushions are also provided for extra decoration, using Sunbury Aquaclean Belfast fabric in a range of colours, including Lizard, Begonia and Elderflower to add to the mix of pale pinks and greens presented across the stores.

All of the contemporary seating options are complemented with a range of mixed-sized, solid ash dining tables with a natural polished finish.

Design & Contract Furniture have worked with a large number of bars, cafés and restaurants nationwide to provide bespoke furniture and upholstery services. The company prides itself in offering furniture to match any corporate branding themes, or can work with its customers to create a fresh furniture scheme according to any interior design brief.

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NEW PRODUCTS

URBAN EAT LAUNCHES ITS SPRING RANGE

NEW WEBSITE LAUNCH FOR 4 ACES POPULAR packaging specialist, 4 Aces has launched a new website.

Improving the company’s online presence, the complete redesign provides comprehensive product information and reflects 4 Aces continued development as both the team and the company grow.

The easy-to-navigate, new website has been built with the customer in mind, containing an increase in information and eye-catching images, designed to better engage the visitor and enhance brand awareness.

Chris Penn, managing director of 4 Aces, comments: “We’re proud of our current status as the UK’s fastest growing provider of packaging products to the beverage and foodservice sectors. With such a burgeoning customer base, it’s absolutely essential that the website is both inclusive and informative and ably represents the brand.

“The website provides an introduction point to 4 Aces for many visitors and so we were keen for it to meet the high standards that we continue to set for ourselves while reflecting the quality of our products, and the excellent level of customer service, that have become synonymous with our name.”

Since its launch in 2001, 4 Aces has built up a vast network of manufacturers from all over the world with the aim of offering an abundance of choice at the lowest cost. Using a stringent process to identify its preferred suppliers, the company is committed to investing in its manufacturing partners to ensure its product offering is amongst the widest and most creative and that all orders are completed and delivered quickly and with the utmost efficiency.

Tel: 01992 535774 www.4acesltd.com

URBAN eat is launching its Spring 2016 range with a line-up of seasonal food to go products.

The new range includes a first for the brand with the introduction of a Cheesecake product to complement traditional British sandwich favourites, and salads which includes the Classic Triple Selection - comprising of Tuna Mayo, BLT and Egg Mayo - as well as some ’spiced up' offerings such as the Piri Piri Chicken 10” Sub Roll.

Senior Brand Manager Isla Owen believes URBAN eat have hit upon the perfect formula: “We are very excited about the products that we are introducing for the Spring; not only do they include some fantastic flavour combinations but we’ve designed some quirky packaging that we believe will really make the products stand out on the shelves.

“We have added to our 'big eat' Sub Range and also expect our new American and Mexican triple packs to prove particularly popular; not only are

they packed with taste but bring a real point of difference to the chiller.

“We really wanted to reflect the change of season in the range and we think we have done that, especially with the likes of our Summer Berry Cheesecake.”

Building on the success of its Summer 2015 range, URBAN eat will be debuting striking new ‘greenhouse’ packaging which follows on from last Summer’s successful ‘beachut’ range.

“Whilst the quality of our products is a given we also work very hard to ensure that our packaging stands out from the crowd and delivers the wow factor for our customers,” explains Owen.

URBAN eat is sold nationwide at hundreds of outlets within the travel, foodservice and convenience retail sectors.

SIMPLE, QUICK & HYGIENIC EASYGLOVE'S Clean Hands System is the perfect answer for cafes, sandwich bars, bakeries, supermarkets, delis and food shops who are looking for a quick, hygienic way to serve food and take money over a counter.

The patented Clean Hands System is simple, practical and saves operators money. It's H.A.C.C.P. compliant and provides the ultimate safe food handling system, preventing contamination when handling food and money in a busy operation. With an easy ‘slip-on / slip off' system, this allows an operator to pick up and serve food items, then remove to handle money or carry on other duties.

The magnetic cuff of the glove and strip on the stand allow for quick and easy hygienic wear and removal of

52 March 2016 SANDWICH & FOOD TO GO NEWS

the glove which can be used again and again. Servers can use just a few gloves per day rather than a new glove each time they serve a customer, saving both time and money as well as being more environmentally friendly. This is a fast and efficient system to cut down on your costs and serve customers quickly and hygienically - and customers love it...

The Clean Hands System will be showcased at Food Expo at the NEC on stand C157 For more information contact Emma at EasyGlove UK - 01908 217 257 email emma@easyglove.co.uk

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To advertise call Paul Steer on 01291 636342 March 2016 53

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NEW PRODUCTS TEAL WARNS THAT DELI COUNTERS NEED TO DO MORE FOR HAND HYGIENE

SPREAD BREAD UP TO FIVE TIMES FASTER WITH AN OFFUNDO A truly revolutionary butter spreader, designed to apply an even layer of spread to bread products with remarkable speed and ease has been introduced by OFFUNDO Limited.

Originally conceived as a tool to simplify the process of applying spread to a large quantity of loaves of bread, and get the job done more quickly and efficiently, the first prototype was made over 20 years ago, and designed specifically to be “the right tool for the job”. The design proved reliable and trustworthy, and the OFFUNDO is now available to the catering industry.

In simple terms, OFFUNDO works well because it does what it is designed for. Made in catering grade 304 stainless steel to the highest standards, one unit will provide many years of service.

Sandwich makers will be able to significantly reduce the amount of time spent on spreading bread products, whilst spread application will be more hygienic. Faster sandwich construction, and reduced “time on table” will ensure a fresher end product, and increase customer satisfaction. www.offundo.co.uk

FOR delicatessen counters in supermarkets across the UK, adherence to food standards and hygiene regulations is paramount to ensure the safety of customers. Employees are not legally obliged to wear protective gloves, but appropriate hand washing facilities must be in place.

TEAL Patents – said to be the world’s leading manufacturer of portable hot water hand wash units – is calling for action to ensure all deli counters – positioned in a leading supermarket or small, independent businesses – have the required hand hygiene facility and a back-up plan.

If a deli counter is not positioned adjacent to hand washing basin connected to mains water and drainage, other hygiene solutions should be offered.

Although anti-bacterial gel is often considered an efficient option, there is no comparison to the gold standard of hand hygiene – washing hands with soap under hot, running water.

An easy and effective solution is TEAL’s Super Stallette II. Entirely portable, the unit provides a hand wash under hot, running water. Touch-free, the unit features a fully automatic bluesensor, which prevents tap-to-hand contamination.

The Super Stallette II can also be purchased and stored on-site as a contingency for plumbing emergencies.

Manty Stanley – managing director at TEAL patents – says: “From a customer’s perspective, consuming or purchasing food products over the counter, served with naked hands can be off-putting. Visible hand washing facilities builds trust that handlers of food products are keeping germs at bay and purchased food products are safe to eat.

“Providing visible access to hygiene and hand washing facilities acts as a constant reminder for team members to wash their hands especially during busy periods.

“Considering the number of customers purchasing a wide range of deli products that can be susceptible to dangerous bacteria such as E.Coli, implementing hygiene solutions to prevent the spread of sinister germs is non-questionable,” says Manty.

The water in the TEAL Super Stallette II is heated to an optimum temperature of 40°C and ensures your team has adequate facilities to enable them to wash their hands. The wash takes just 10 seconds, offering a quick and convenient solution to preventing food contamination.

All models, purchased or hired, can be delivered across mainland UK within 24 hours.

Tel: 0121 770 0593

EAT. LAUNCH NEW MENU ITEMS EAT. has revealed a number of new additions to the menus at all of its stores.

As part of its series of seasonal porridge, Quinoa & Buckwheat Porridge is said to be a high street first. It’s a creamy porridge made with a blend of grains and seeds, slowly simmered in coconut milk, served with banana, honey and topped off with

sprinkled seeds including chia, pumpkin and sunflower.

Breakfast Egg & Avocado Pot with Ham Hock (made without gluten) is a pot of poached egg, avocado mash and smoked ham hock served with warmly spiced EAT. baked beans. It is also available served with feta instead of ham hock.

54 March 2016 SANDWICH & FOOD TO GO NEWS

Avocado Sourdough Toast is a lightly toasted sourdough bread topped with fresh avocado mash mixed with a little lemon juice.

Ultimate Bacon, Egg & Avocado Roll is a crusty roll with smoked back bacon, poached egg and mashed avocado, and EAT. chipotle ketchup.

Mango & Coconut Chia Pot is mango and coconut milk mixed with chia seeds to create a fruity creamy pot, topped with toasted coconut shavings and, finally, Coconut Water & Fruit Jelly is a refreshing jelly made from coconut water and lime, topped with chunks of fresh fruit.

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™®

Designed specifically for rapid, consistent and hygienic application of spread to bread

www.offundo.co.uk Only available from

• Spreads 21 slices of bread in 30 seconds

• Quickly applies consistent amount of spread to each slice in one easy action • Manufactured in catering grade stainless steel • No maintenance

• Quickly and easily cleaned

Designed and made in the UK

For further information and enquiries: OFFUNDO Limited www.offundo.co.uk Tel: 0115 914 0696 email: info@offundo.co.uk

To advertise call Paul Steer on 01291 636342 March 2016 55

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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 Anita Kinsey (Pret a Manger) – sandwich bar chain VICE-ChAIrMAN Andrew Hesketh (Greggs) – retail baker – ex chair ThE COMMITTEE Georg Buhrkohl (Subway) – sandwich bar chain Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Terry Caldicott (Sodexo) – foodservice operator Neil Wood (Woods) – foodservice operator Michelle Sanders (Ginsters) – van sales

Upholding quality standards in sandwich making and retailing Our aims

Jonathan Scoffield (Greencore) – sandwich manufacturer

As the voice of the British Sandwich industry,

Sohel Patel (Halal Kitchen) – sandwich manufacturer

the primary aims of the British Sandwich

Victoria Green (Waitrose) – multiple retailer

Association are:

Guy Meakin (Marks & Spencer) – multiple retailer

▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making.

Sally Gabbitas (Tri-Star) – supplier

▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry.

Camilla Deane (Bradbury’s Cheese) – supplier

▲ To promote the consumption of sandwiches.

Joseph Hall (Hall’s Bakery) – retail baker SECrETArIAT Jim Winship – Director Gethin Evans – PR Manager Pam Sainsbury – Event Manager

▲ 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.

www.sandwich.org.uk

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NEW PRODUCTS

SANDWICH IDEAS WIN INNOVATION AWARDS HUGE success has been enjoyed by Snowbird foods with its award-winning selection of ingredients which are used by sandwich makers and manufacturers of ready meals, pizzas and others requiring consistent, top quality components.

In November last year the Pizza & Pasta Association gave the company an award for its 5ml. Gourmet Plus Cumberland Sausage Coins and earlier it had selected the company’s Mini Beef Burgers as one of its top products.

A turkey product from Snowbird was selected by the British Sandwich Association as a top sandwich idea and innovative and high quality Moroccan Chicken Meatballs have been successful in a number of competitions including that organised by the British Frozen Food Federation.

A highlight for Snowbird

was its “Winner” accolade at the Café Life awards for its Gourmet Pork & Spiced Chorizo Sausage and it has celebrated further awards for Pork Chilli Meatballs, Cumberland and Lincolnshire Sausages and Pork & Chorizo Meatballs, along with the hugely successful Meat Bites.

At around 4g. each, the Meat Bites are irregularly shaped pieces of pork, beef, lamb and turkey and have proved hugely popular in wraps, sandwiches, lunch boxes and snack pots.

As with all Snowbird products, including length cut sausage links, the bites are fully cooked and frozen at the factory stage so can be heated (not cooked) in seconds in a microwave or in large batches in an oven – or simply defrosted for cold service.

Tel: 020 8805 9222. www.snowbirdfoods.co.uk

ADD SOME ‘OOH LA LA’ TO YOUR OOH BREAKFAST SERVICE! WHAT better way to start the day than with an indulgent morning pastry, which gives a true flavour of the continent. Thanks to Brioche Pasquier – one of France’s leading producers of fine French patisserie – this is now even easier for operators to offer, using their ready-to-eat Les Brioches Pain au Chocolat!

Made in France following a classic French method, each Pain au Chocolat offers a delicious authentic taste with every bite.

Made from a brioche dough which has been worked into a light puff pastry and layered – just like a croissant – each Les Brioches Pain au Chocolat is then filled with a generous amount of delicious dark chocolate, to give an added sweetness and indulgence.

Suitable for vegetarians, Les Brioches Pain au Chocolat are available in pack sizes of 6 individually wrapped pieces – a great way to ensure freshness, and help reduce waste.

Serve as part of an on-the-go breakfast offering, over the counter with a freshly brewed coffee – great for outlets with a high footfall of customers looking for ‘grab n go’ options – or as a mid-morning treat with a pot of tea, for those looking to take time out and enjoy a break.

Equally, a Les Brioches Pain au

58 March 2016 SANDWICH & FOOD TO GO NEWS

Chocolat can be sold at any time of day, to those looking to enjoy a snack.

Being individually wrapped, Les Brioches Pain au Chocolat can be included within a self-serve buffet; or as part of an in-room tray of refreshments too.

Tel: 01908 266700 www.briochepasquier.co.uk

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EXHIBITIONS

Artisan food in the spotlight at Farm Shop & Deli Show 2016

T

he Farm Shop & Deli Show 2016 returns to the NEC from April 18-20 where visitors will be able to source new and innovative products. They will also hear the latest on industry trends and listen to entrepreneurs who are shaping the future of the UK’s artisan food and drink industry.

Following the enormous success of the 2015 show, 90% of the stands are already sold for the 2016 event.

Speciality food remains highly popular in the UK and demand for locally sourced and farmed food continues to grow. The 2016 edition of the Farm Shop & Deli Show will provide the perfect opportunity for visitors to stay at the forefront of this established and still growing trend by seeing some of the sector’s most exciting food and drink products.

The range of exhibitors at the Farm Shop & Deli Show will cover all aspects of the speciality sector, giving visitors from sandwich bars, farm shops, delicatessens, bakers, butchers and garden centres, the opportunity to source quality produce and fast-track their businesses to growth.

Among the companies exhibiting their products and services are Blakemore Fine Foods, a unique network that connects British producers with their customers; Crème D’Or, a confectionary importer; and

Anthony Rowcliffe & Son, Britain's leading direct importer and distributor of fine cheeses and other speciality foods to the independent trade,.

One of the highlights of the show will be the Farm Shop & Deli Awards, run in association with founding partner Olives Et Al. The awards aim to recognise the very best standards, levels of service, product innovation and community involvement in speciality retail. Visitors can watch the best-in-class crowned on the event’s opening day.

Simon Hurley, Managing Director of Olives Et Al, commented on the awards: “Not only is the show an opportunity for us to connect with customers and suppliers, it also provides a platform to celebrate the best in the industry. In a sector that has shown continuous growth, the awards highlight the quality and dedication of these independent and speciality businesses.”

The Farm Shop & Deli Live area will once again host a comprehensive educational programme. Visitors will benefit from live demonstrations, topical debates, tastings and presentations given by industry leaders, who will give them inspiration for the next stage in their businesses.

As part of this, the show will see the return of the hugely popular Dragons’ Pantry for business pitches.

60 March 2016 SANDWICH & FOOD TO GO NEWS

The industry’s most daring entrepreneurs will have 15 minutes to put their new product ideas to a panel of experts. Visitors can watch the pitches and discover the products that succeed, and which don’t cut it in the industry. In 2015, dragons included Owen Gower, a buyer at Aramark, and Nigel Barden, BBC Radio 2 gastronome, while six brands secured confirmed listings at the show.

Farm Shop & Deli Show Event director, Jack Halliday, said: “Once again, we’re looking to provide a platform to explore the future of artisan food and drink. Exhibitors will be showcasing leading product and service innovations which visitors will have at their fingertips, shaping discussions and industry trends moving forward.

“Our speaker programmes, masterclasses and exhibitors will provide visitors with unrivalled access to the UK’s highest quality suppliers and thought-leaders, ensuring that farm shops and delis are able to continue growing their businesses.”

Farm Shop & Deli Show is colocated with the UK’s largest food and drink trade event, Food & Drink Expo, National Convenience Show and Foodex, bringing together suppliers from across the whole food and drink industry, from retailers to manufacturers.

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EXHIBITIONS

Get ready for Food & Drink Expo MAKE a note in your diaries for Food & Drink Expo 2016, which returns to the NEC Birmingham in April (18-20th), providing buyers from the grocery, wholesale, speciality retail, manufacturing and foodservice sectors with a unique opportunity to source new products and learn about the trends set to shape the UK food and drink industry over the coming years.

Around 600 exhibitors will showcase their latest innovations to thousands of buyers and decision makers, all looking to place orders on the industry’s newest products. Visitors will also be able to hear from experts who will offer business support, advice and debate during the three-day event.

The future of food and drink in the UK will be a key theme throughout the 2016 event, which will run from 18-20 April.

The Brainfood Factory was a big hit at the last show and in 2016 the live theatre will once again facilitate debates,

interviews, demonstrations and presentations, covering the most cuttingedge business and ethical issues in the food and drink industry today.

The live event theatre will provide visitors with the chance to join lively, topical discussions hosted by a string of high profile speakers who are experts within their fields. These sessions will be thought-provoking as experts analyse the latest news and trends from across the industry, aiming to send participants away with ideas to grow their businesses.

Visitors will be able to watch a range

of master classes, panel sessions and live interviews. This year’s line-up is yet to be revealed, but the last event saw Melanie Leech, then Director General of the Food and Drink Federation and now heading up the British Property Federation, and Chris Hook, Director of Warburtons’ free from business both take centre stage.

Among the exhibitors already confirmed are regional business development agency Invest Northern Island, award-winning company Tudor Tea & Coffee, the Welsh Assembly Government, bread convenience company Vleems Food, sauce manufacturer Lee Kum Kee and the UK’s leading refrigerated vehicle rental company Petit Forestier UK. In addition to companies already established in the UK, the growing influence of international businesses and cuisines on the UK market will be recognised in a pavilion featuring produce from inspirational countries including Morocco and China.

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SANDWICH MEATS

Liven up your Sandwiches with Hot Chicken from Riverside WITH increasingly busy lifestyles, today’s modern consumer is regularly eating out of the home and sandwiches are big business contributing £7.85bn to the UK economy*.

The primary reason for this increased popularity is that a sandwich is considered a healthier option to just about any other kind of fast food. Shorter lunch breaks have also driven the rise of the sandwich in addition to the significant improvement in quality and the extensive choice of fillings and bread types.

Chicken is very healthy, affordable and amazingly versatile which is why it remains the UK’s favourite filling with over 30% of all sandwiches purchased containing it.

Despite an increase in the choice of pre-packed sandwiches, they can still feel

boring and can be perceived as lacking in freshness, so here is where caterers can capture the attention, using a little imagination and offering limited edition special sandwiches.

Fill a soft sub roll with mayonnaise, salad and Riverside’s marinated and breaded Hot and Spicy Chixstix for a hot and spicy, filling sandwich. Or use Riverside’s Chicken Frites to create Chicken Pitta’s. Just fill the pitta with garlic mayonnaise, tomatoes, onions and lettuce and add Riverside’s tasty whole muscle Chicken Frites.

Warm chicken sandwiches made with Riverside’s products are more filling, hot and freshly made in only a few minutes providing a point of difference to prepacked sandwiches and enabling caterers to charge a premium.

Chicken Frites and Hot and Spicy Chixstix are 100% whole muscle, unprocessed, chicken breast coated in a golden breadcrumb.

Riverside’s products are individually quick frozen and with speedy cooking times they are ready to eat in minutes from frozen! They are also easy to store, easy to

portion control and easy to prepare satisfying the essential requirements of busy caterers.

Riverside’s products are also Halal allowing caterers to satisfy the needs of the Muslim population in the UK. Available in bulk or cater size bags.

Tel: 01691 839288.

Dew Valley Foods cooked bacon offer DEW Valley Foods is the largest cooked bacon manufacturing company in Europe, operating out of a privately owned EUapproved ultra-modern factory.

The company is said to have been the first in Europe to introduce the benefits of microwave technology to the commercial production of cooked bacon back in the 1990s and its uniquely developed process delivers the most consistent quality premium bacon rasher in the market, it says.

The science behind its industry leading microwave cooking process gives the company the ability to offer a vast array of finished cook levels to customers, each cook level ensuring the customer ends up with a

product cooked to a precise specification.

Its factory employs over 300 people to help produce the 200 tonnes a week of cooked strips that it ships to the UK and Europe. It is accredited by a number of key retailers and industry bodies including the British Retail Consortium, Freedom Foods, USDA and is a

62 March 2016 SANDWICH & FOOD TO GO NEWS

member of the Origin Green scheme run by Bord Bia. It uses only the finest raw materials from Ireland, the U.K., and selected EU sources to supply a range of high profile Sandwich Manufacturers, Quick Service Restaurants, Ready Meal Suppliers, National Sandwich Stores, Pub Groups, Hotels and leisure

providers, Airline Caterers, Pizza Manufacturers and Retail outlets.

The traceability system employed by Dew Valley Foods, using a barcoding method throughout the factory, gives customers the reassurance and ability to trace the origins of their product back up through the chain of supply with an incredible response time, essential for the modern auditing process.

Its products are available in many different formats of both streaky and back bacon including full strips, half strips, quarter rashers and diced. It offers a range of different flavour profiles and is continually developing new bespoke recipes for customers.

Tel: 00353 504 46110

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30 years experience in Cooked Chicken production

• Leading UK Supplier of Cooked Poultry and Other Meats • B2B and Food Service Focussed Business • All Products Cooked in the UK We are part of a fully integrated business and the raw material is supplied direct from our agricultural partners and poultry centres of excellence who apply the best principles in terms of animal welfare, husbandry and food safety practices.

We can supply the full range of poultry welfare types including Red Tractor Assured, Free Range, Freedom Foods, Corn Fed and Organic chicken, Halal Accredited product is also available.

All manufacturing takes place in a purpose built facility, and products are developed to meet individual customer requirements.

To contact us for more details please email any of the contact below.

Sunderlandsales@2sfg.com / Bill.anderson@2sfg.com / Tim.meadows@2sfg.com

To advertise call Paul Steer on 01291 636342 March 2016 63

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SANDWICH MEATS

New Dimension for British Sandwiches Adding a new dimension to the great British sandwich is Snowbird foods which claims to be the largest supplier of fully cooked and frozen sausages in the UK. Fully cooked at the factory stage, the food safe sausages are a uniform golden brown and can be heated from frozen in seconds for hot service.

Snowbird has developed a technique for cutting sausages lengthways so that two standard sausages generously cover a slice of bread, reducing handling and preparation time in the kitchen. Coin shaped pieces of cross cut sausages are also available.

The innovative factory systems which produce

these products can be used on any sandwich recipe so sandwich makers can pick their own monthly specials, including Gourmet, Highland and Steak and Ale, to sell alongside traditional offerings like English Pork, Scotch Beef, Cumberland and Lincolnshire.

Sausage slices are a recent innovation, a 35g. slice being ideal for a five inch bun. The IQF slices can be made to any weight between 25 and 45g and vacuum packed in four or 12 kilo outer cases within sealed, food grade bags.

In a major expansion of its services to caterers Snowbird has developed two exciting new convenience products.

Mini Meat Bites, at around 4g. each, are irregular, shaped pieces of pork, beef or lamb – or selected combinations of the meats.

They have immediately proved attractive for wraps, sandwiches, lunch boxes and snack pots.

Tel: 020 8805 9222

Galbani’s Italian meats and cheese for sandwich fillings Quick, simple and delicious, Italian meats and cheeses make a great pairing and appeal to a wide range of palates in a sandwich bar.

Galbani Prosciutto, with its fragrant and sweet flavour, can be paired with its Mozzarella, pesto and tomato to give a tasty sandwich filling, says the company.

For a menu that appeals to everyone including vegetarians, focus on a weekly cheese special, highlighting one cheese per week and pairing with a variety of different ingredients that is guaranteed to mix up your range of sandwich offerings.

For creating exciting fillings for sandwiches, the new Mozzarella slices are a versatile choice that can be paired with a wide range of ingredients to give a unique twist to the traditional cheese sandwich option.

Because of their round shape, the 25g slices are a perfect, no-fuss, quality product that can be used to create a range of sandwich fillings: from grilled Mozzarella, tomato and basil sandwiches through to mozzarella paired with choices from the Italian Charcuterie range.

Using a pre-cut option such as Mozzarella Slices not only means that prep time is significantly reduced, but also that portion sizes are consistent – great for outlets looking to make their ingredients go further. Available in a handy re-sealable 1kg tub and preserved

64 March 2016 SANDWICH & FOOD TO GO NEWS

in brine for up to 2 days once opened, (as long as its kept refrigerated at all times and remaining slices left in the brine), outlets need only use what they need, thus avoiding any wastage.

Consistent portion sizes are a great way of increasing an outlet’s overall profit margin and offering a quality, wellknown brand can justify a higher price point.

As well as using a well-known cheese brand, creating special offers such as a sandwich of the week at a lower price can be a good way to boost overall sales, particularly if the offer is only available for a limited time.

Prosciutto from the Charcuterie range is available pre-sliced and ready to serve for convenience, Prosciuttio (x6) comes in 500g packs, whilst Salami Milano is available in (x6) 500g.

For an alternative to mozzarella, its Dolcelatte, with its mild and creamy flavour is an extremely versatile blue cheese that can easily be incorporated into a variety of dishes.

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To advertise call Paul Steer on 01291 636342 March 2016 65

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Demand for rustic, natural and authentic sandwich meats will increase this year Consumers are going to be looking for more layers of authentic flavour in the sandwich and food-to-go market during 2016, according to Europe's leading producer of cooked and fermented ready-to-eat meat ingredients.

D

awn Farms, which supplies meat ingredients to food manufacturers and foodservice companies from its production plants in Co. Kildare and Northampton, sees demand for rustic, natural and authentic sandwich products increasing this year, along with a modest tradingup in line with higher expectations of convenience and fast food-to-go. “We see Americana and a fusion of ethnic and pan-Asian tastes featuring in sandwich trends, with consumers seeking rustic pulled meats, texture and layers of flavour," said Conor Cahill, Head of Science and Innovation

at Dawn Farms.

Some things, however, stay constant. Chicken, bacon and ham remain the most common fillings, according to Technomic 2015, while turkey is the fastest growing, driven by health trends, seasonal appeal and its popularity in the USA. Turkey rashers are a small but growing trend, for health and halal reasons.

Pastrami, pork and back bacon were also fast growers in 2015. Slowcooked pulled pork continues to be overwhelmingly popular, available via a broadening choice of outlets, and Dawn Farms expects to see pulled

66 March 2016 SANDWICH & FOOD TO GO NEWS

‘There is evidence of more premium sandwich fillings like pastrami, and we have introduced a premium smoked ham and a crumbled Italian sausage as well as our now established chorizo sausage’

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SANDWICH MEATS

chicken and beef becoming more common throughout 2016, a trend seen in salads, snacks and pizzas.

"This is partly fuelled by the fastcasual trend of chains specialising in single items, from ‘better’ burgers to ‘better’ chicken," said Conor. "We predict demand for rustic, juicy rotisserie chicken, capturing the nostalgic flavour of home-style roast chicken, will spread to sandwich and hot and cold FTG categories."

In line with demand for authentic on-trend flavours and the gradual trade-up to premium, Dawn Farms has introduced a new range of innovative meat products for 2016 called Cooked Cuts. The Cooked Cuts range is available through Dawn Farms' longstanding partner Portal Foods, the leading supplier of products to the independent foodservice sector in the UK. The selection includes jalapeño pepperoni, a taco mince sauce and pulled pork and beef products. "With consumers looking for punchier tastes as well as authentic and more adventurous flavours in sandwiches and hot snacks, Cooked Cuts is designed to satisfy the changing tastes and demands of 2016 consumers - and all the products are free from MSG , hydrogenated fats and made with 100% natural colourings," said Conor.

The food-to-go market is estimated at £22bn and is currently growing at over 5% year-on-year*, driven largely by higher footfall, with sandwich operators successfully innovating around the less structured eating habits of consumers. With menu innovation a key trait among Millennials, operators also have to meet the differing 'need-states' of people which

‘Innovation in the sandwich sector was particularly dynamic at Christmas, where trends included layers of flavour, familiar favourites with festive flavours, and more ingredients to recreate a Christmas meal into a sandwich’ can range from egg and bacon all-day breakfast butties to pizza-inspired paninis filled with pepperoni/salami/ ham, tomato and mozzarella.

“We've launched new formats which work well in wraps, like pepperoni chunks to ensure there is pepperoni in every bite," said Conor.

"These also meet the demand for slightly spicier sandwich fillings.

There is evidence of more premium sandwich fillings like pastrami, and we have introduced a premium smoked ham and a crumbled Italian sausage as well as our now established chorizo sausage."

According to Technomic MenuMonitor Q3 2015, the baguette is the top sandwich carrier, followed by ciabatta, tortilla and panini.

Brioche, multigrain bagel and sourdough also feature in the top ten sandwich carriers, reflecting the growing impact of ethnic cuisines on the sandwich sector.

With consumer expectations of more complex, layered flavours set to continue this year, maximising the taste and flavour from every single

68 March 2016 SANDWICH & FOOD TO GO NEWS

ingredient will become increasingly important. "This could mean more marinated meats in the key ethnic cuisines like Indian, Mexican and Chinese, as well as more generic ones such as garlic-infused chicken," said Conor.

“We could also see more variety in mayonnaises and chutneys, and more experimenting with ingredients that add crunch, texture and freshness from full slice crispy bacon, pepperoni chunks and pigs in blankets to chunkier vegetables and fresh herbs."

Conor added that with the Americana trend remaining vibrant in 2016, the company has come up with new ways of capturing the best of American cuisines in sandwich fillings, such as the iconic Philly beef, slow cooked beef brisket or even peppery pastrami, now a mainstay of some sandwich ranges.

Seasonality is important, with autumn offering opportunities with back to school and Halloween, while innovation in the sandwich sector was particularly dynamic at Christmas, where trends included layers of flavour, familiar favourites with festive flavours, and more ingredients to recreate a Christmas meal into a sandwich.

“The Co-op's butter-basted turkey with stuffing, roasted carrots and parsnips, cranberry sauce, spinach and beef gravy on onion bread was a notable case in point," said Conor.

"Pigs in blankets featured prominently in sandwich fillings, there were smoked and flavoured hams, regional cheeses, Pret a Manger's beef wellington baguette, Heston's BBQ pulled pork and mustard slaw in brioche - all presented in innovative festive packaging. The extent of festive activity in FTG in 2015 suggests there is plenty more to come in 2016."

With over 30 years in the industry, Dawn Farms prides itself on being at the forefront of trendsetting and innovation, with consumer insights front and centre of all its new product development activity. "We discuss insights, products and innovation strategy with our customers and, through our own expertise and experience, develop relevant, on trend products that meet theirs and their customers' needs," said Conor. *Source M&C Allegra

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Classifieds RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

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For further information Call 01962 761313 or 07721 592865

Tel: 01603 721804 and www.fda-packaging.com

www.sandwich.org.uk March 2016 69

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Classifieds

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70 March 2016 SANDWICH & FOOD TO GO NEWS

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Classifieds

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International tamarind foodS

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 aS c/o Bama Gruppen AS, Postboks 267 Alnabru, 0614 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Sigma BakerieS PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou

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Subway Sigma Bakeries Ltd SandwicheS

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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 Green Gourmet 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 J Buckland Total Foodservice Ltd. Tortilla & Wraps Freshfayre J Buckland Mission Foods Santa Maria UK Ltd. Worldwide Cuisine Ltd. Bread & rollS Fresh Jacksons Bakery Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Worldwide Cuisine Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Butter & SPreadS Butter Freshfayre J Buckland Southover Food Company Ltd. Spreads Freshfayre Harvey & Brockless J Buckland Spreads (olive) Freshfayre Leathams J Buckland cheeSe & dairy ProductS Cheese Bel UK Ltd. Bradburys Cheese Extons Foods Freshfayre Harvey & Brockless J Buckland Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd. cleaning materialS Bunzl Catering Supplies J Buckland Total Foodservice Ltd.

chutneyS & reliSheS Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. J Buckland 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 J Buckland 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. J Buckland 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. 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. Dressings J Buckland Mayonnaise Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless J Buckland Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards J Buckland Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. J Buckland 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. drinkS Juices Caterers Choice Freshfayre J Buckland Leathams Southover Food Company Ltd. Total Foodservice Ltd.

72 March 2016 SANDWICH & FOOD TO GO NEWS

eggS & egg ProductS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays J Buckland Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays J Buckland Leathams Southover Food Company Ltd. Zafron Foods Ltd. 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. fiSh ProductS Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network John West Foods Ltd Prawns Freshfayre J Buckland Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre J Buckland 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 J Buckland John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Southover Food Company Ltd. Universal Meats Vestey Foods UK Zafron Foods Ltd. fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory

Guacamole J Buckland Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co inSurance Premier BusinessCare meat ProductS Bacon Dawn Farms UK Dew Valley Foods Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH J Buckland Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Worldwide Cuisine Ltd. ZMI UK Beef Food Network Freshfayre Karro Food Group J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre J Buckland Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Dawn Farms UK Freshfayre Freshtime UK Ltd. J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. Vestey Foods UK Worldwide Cuisine Ltd. Universal Meats ZMI UK Zwanenberg Food UK Ltd Continental Freshfayre J Buckland Leathams Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. ZMI UK Duck 2 Sisters Food Group Freshfayre J Buckland Food Network Sam Browne Foods Vestey Foods UK Universal Meats Ham Food Network Freshfayre Freshtime UK Ltd. J Buckland Leathams Martin Mathew & Co Ltd. Newsholme Food Group Smithfield Foods Ltd. Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. Vestey Foods UK ZMI UK

Lamb Freshfayre J Buckland Sam Browne Foods Vestey Foods UK Marinated Meats Food Network Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Food Network Freshfayre Freshtime UK Ltd. J Buckland Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Food Network Freshfayre Karro Food Group J Buckland Leathams Moy Park Ltd. Newsholme Food Group Snowbird foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre J Buckland Kookaburra Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Vestey Foods UK ZMI UK laBelS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oilS Freshfayre J Buckland 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. RAP Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. Food wraps J Buckland RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic J Buckland Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd.

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BSA Manufacturers & Distributors PaSta Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. J Buckland Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd Sandwich fillingS (ready PrePared) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Harvey & Brockless J Buckland Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods SouPS Freshfayre J Buckland 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 Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network J Buckland Santa Maria UK Ltd. Salad Fresh Florette UK & Ireland Freshcut Foods Ltd. Freshfayre MyFresh Southern Salads Ltd. Salad (prepared) Florette UK & Ireland Freshcut Foods Ltd MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre J Buckland Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre J Buckland Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre J Buckland 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: Wayne Greensmith Tel: 01827 719 100 Fax: 01827 719 101 wayne.greensmith@cranswick.co.uk www.thesandwichfactory.ltd.uk 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: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com 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

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

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

on a roll Sandwich comPany The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.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 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 accredited diStriButorS

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

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: Paul Kingsley-Bates Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk

ginSterS 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.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

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British 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 March 2016 73

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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 1BT Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-uk.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.c o.ukwww.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 cargill meatS euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482 stuart_bowkett@cargill.com www.cargill.co.uk

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

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

coveriS flexiBleS 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

dawn farmS uk 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 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

74 March 2016 SANDWICH & FOOD TO GO NEWS

dew valley foodS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com 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 extonS foodS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com\ www.extonsfoods.com florette uk & ireland Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk

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

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: Trent Kieser Tel: +43 7234 83141 tk@gierlinger-holding.com

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@harveyandbrockless.co.uk www.harveyandbrockless.co.uk Accreditation body: BSA

JackSonS Bakery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Trevor Maplethorpe Tel: 01482 301113 Fax: 01482 588237 trevor@jacksonsbread.co.uk www.jacksonsbakery.co.uk J Buckland 19-20 Orion Court, Cranes Farm Road, Basildon, Essex SS14 3DB Contact: Danny Silverosa Tel: 01268 289056 Fax: 01268 450012 info@jbuckland.co.uk www.jbuckland.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

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BSA Suppliers Index miSSion foodS euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Natasha Bailey Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

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.

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@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: Sandie Belton Tel: 07507 063090 katrina.hamill@grupobimbo.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

SUPPLIERS

nutriticS 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com

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: Sheena Turnbull 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: Mark Ellis Tel: 0870 728 1111 rankhovismarketing@hovis.co.uk www.rankhovis.co.uk raP ltd.

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 emma.summers@rapuk.com www.rapuk.com

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

StePhen’S freSh foodS ltd.

Stephen’s Fresh Foods Ltd, Units 20-21 Revenge Road, Lordswood Industrial Estate, Chatham, Kent ME5 8UD Contact: Glen Ochman Tel: 01634 684148 Fax: 01634 684673 glen@stephensfreshfoods.co.uk www.stephensfreshfoods.co.uk 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

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

worldwide cuiSine ltd.

Hay Lane, Foston, Derbyshire DE65 5PJ Contact: Neal Harris Tel: 01283 585595 Fax: 01283 585313 neal.harris@elbarworldwide.com www.elbarworldwide.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

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

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

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

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.

local authority catering aSSociationS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

conSultant 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

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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.