Sandwich & Food To Go News - Issue 163

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Sandwich food to go news INTERNATIONAL

www.sandwich.org.uk

ISSue 163 AprIl/MAY 2016

Formerly 'International Sandwich & Snack News'

Smooth Operator

Featuring our ‘Café Life’ design, use our new ‘Sorello’ smooth double wall hot cups to serve a quality beverage experience perfect for coffee connoisseurs. www.foodservice.huhtamaki.co.uk

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com NEWS Page 4 - Greggs is to invest around £100 million over the next five years in new manufacturing centres of excellence and shop expansion “substantially beyond 2,000 outlets in the UK”. PROFILE Page 10 - Temptations Café is one of the most professionally run independents I’ve ever been into. The food is fantastic, staff service and general friendliness amazing, and there’s huge attention paid to detail throughout, says Simon Ambrose Page 22 - Kracklin is Newcastle’s latest sandwich business and one with a difference, with a big focus on Canadian and U.S. roasted meat sandwiches. Simon Ambrose talked to co-founder Georgia Powell Page 36 - Pret A Manger technical manager Anita Kinsey has been in the job for 15 years, facing industry or

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk national challenges such as foot and mouth, Sudan Red dye, and the horsemeat scandal, as well as the hugely expanding scale of the company. DAY IN THE LIFE OF Page 40 - The British Sandwich & Food To Go Association’s PR Manager Gethin evans shares his day with us and it’s a pretty intense affair. He wears several different hats at different times of the day as he juggles work with rugby training and voluntary commitments as Chairman of the Board of Directors at his local sports club

SUBSCRIPTIONS t: 01291 636335 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

FOCUS Page 18 - Faced with losing market share to competitors in 2011, Shell knew they had to come up with a new retail format, with food on the go at the centre. The question was: what kind of format? This is how they achieved their remarkable turnaround

“

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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NEWS

Greggs plans to invest £100m in new outlets and manufacturing centres GREGGS is to invest around £100 million over the next five years in new manufacturing centres of excellence and shop expansion “substantially beyond 2,000 outlets in the UK”. This was the upbeat message delivered by Greggs’s chief executive Roger Whiteside in announcing the company’s year end results, although tempered with the news that it is also to close three of its 12 bakeries in the UK as it continues its move towards becoming a foodon-the-go specialist. They were deemed unsuitable for long-term investment due to their location and size. The closures are in Twickenham, Sleaford and Edinburgh, and are likely to lead to 350 job losses. He announced a sales increase of 5% to £835.7m in the year to January 2nd. Pre-tax profits before exceptional items went up 25.4% to £73m. Companymanaged shop like-for-like sales rose 4.7%. After opening 122 new shops and closing 74 sites, Greggs ended the year with 1,698 shops. The company’s growth was boosted in part by the increasing demand for breakfast products, which has continued to grow strongly. In the early part of the year the company successfully extended its breakfast menu to include free-range egg omelette, in addition to breakfast baguettes. Coffee sales continue to grow strongly and it has invested substantially in additional coffee machines to meet rising demand at

this time of day. Roger Whiteside added that growth in sandwich sales also continued its momentum in the second year following the category re- launch and Greggs saw a further step-up in sales with the successful launch of its new ‘heat-to-eat’ sandwich range in the autumn. “Our Balanced Choice range offers healthier choices with fewer than 400 calories and which are either amber or green on the FSA traffic light system. This has provided a strong platform for growth, with sales already accounting for 10% of turnover. Success this year has come from range extensions including soup and salads, ‘heat-to-eat’ sandwiches

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and ‘no added sugar’ soft drinks. “With growing concern over obesity this is a strategically important area of development and we were particularly proud to be awarded the 2015 IGD Health and Wellness Award in recognition of our work in improving the nutritional value of our products. The judges recognised our efforts to help our customers to make informed choices and our achievement in delivering a significant positive change in the shopping habits of customers.” He also made reference to Gregg’s current investment programme to create an integrated systems platform to

compete more effectively as a centralised business in the food-on-the-go market. The initial phases, involving workforce management and supplier relationship management, have delivered benefits in excess of initial expectations, he said. SAP has been installed as its core Enterprise Resource Planning system and the first module of this has been implemented, going live with a new customer contact system in the fourth quarter. It will provide the platform for a suite of new capabilities across logistics, procurement, product lifecycle management and centralised ranging, forecasting and replenishment, which is expected to make an annual net contribution of around £6.0 million once all the key functionality is in place. He said that costs were well controlled in 2015 and the company aims to drive further efficiencies in the year ahead. “Wage costs will increase above the rate of general inflation but food input costs are again likely to be deflationary for the first half of the year. In order to protect our reputation as an attractive employer we have agreed a wage increase of 5% for our shop team members, lifting our hourly rate to £7.47 and retaining a premium over the statutory minimum.” He added that the consumer outlook remained positive with disposable incomes expected to grow further in 2016.

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NEWS

Raynor Foods’ new factory brings major opportunities CHELMSFORD-based sandwich manufacturer Raynor Foods have been busy since August last year building themselves a new, state of the art factory. The project is nearing completion and will be fully operational by the 8th May. The new facility is three times the size of the existing factory, and will allow Raynors to make a much wider range of products across the food to go sector. “We'll be able to cook for the first time!” said Managing Director Matt Raynor. 'We're very excited about our new ovens, which will allow us to produce proper grilled toppings on our toasties and Croque Monsieurs. We'll also be cooking a number of our ingredients ourselves. It's a big learning curve, but we love a challenge. We've been looking to become more flexible as a manufacturer for some time now, and the only thing that has been holding us back has been our limited production space.” That's all changing now. The new ingredient preparation area alone is the size of their old production floor, and Raynors is adding five more production lines, massively increasing capacity. They've built new blast chillers as well as a blast freezer to support their frozen product business, and they're investing in new equipment, including Modified Atmosphere Packing equipment to enable them to offer extended shelf life products to European customers. The new factory build was designed and overseen by Operations Director Adam Newland, working with architects and refrigeration specialists as required to create a streamlined manufacturing space. Adam's aim was to maximise production efficiencies and create a very flexible production unit that was easy to maintain at the highest hygiene and food safety standards. The old Raynors unit held BRC AA grade certification, but maintaining this in an older factory demands a

consistently obsessive attention to detail. Although the Raynors hygiene and technical teams are unlikely to change their obsessive tendencies just because they're now looking after a new factory, they are certainly looking forward to being able to maintain their high standards more efficiently. Raynors are keeping their existing factory, but it will change to become a more specialist unit to meet the needs of the changing food to go market. The company already produces gluten free products, but their gluten free production is likely to remain in the smaller unit. It will sit alongside a

specialist manufacturing unit for more bespoke handmade projects, as well as a new innovations centre for blue sky developments for both the retail and mass catering sectors. New Business and Commercial Directors Heather Raynor and Tim Woods are looking forwards to being able to offer a much wider range of products and services to both their existing and potential customer bases. The official factory opening is at the end of June, but for everyone at Raynors, the opportunities the new facilities offer mean that the move in early May can't come soon enough.

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NEWS

Costa Fresco launches a new range of hot lunches and puddings COSTA has launched a range of hot lunches and puddings exclusively at their London new concept store, Costa Fresco. In response to the growing public desire for choice and quality in the lunch category, Costa Fresco has introduced hot dishes from luxury brand Charlie Bigham’s and handmade dessert creators Cartmel. The Charlie Bigham’s lunches include Macaroni Cheese, Fish Pie and Lasagne which will be sold at £6.50 per portion. The Cartmel desserts on offer are Sticky Toffee Pudding and Sticky Chocolate Pudding at £2.45 each. Meals will be baked fresh instore and served hot from the hot held unit while desserts will be chilled and heated for customers on purchase. The new offering extends the Costa Fresco menu, which features handcrafted ciabattas and pastries, fresh soups and salads alongside Costa’s famous Mocha Italia blend which goes into their handcrafted barista-made coffee. Carol Welch, Global Brand and Innovation Director commented: “Our Costa Fresco store was inspired by the Costa brothers’ passion for delicious food so we’re proud to be working with Charlie Bigham’s and Cartmel to expand our menu. We know that our customers want quality food with their coffee, and we’re confident the addition of these delicious products to our menu will give them yet more choice and expand our hot food offer.”

A Charlie Bigham’s spokesperson commented: “We are delighted to partner with Costa Fresco and deliver top quality hot food to customers. We feel that Charlie’s delicious dishes will make a superb addition to the handcrafted Fresco menu.” A Cartmel spokesperson commented: “Like Costa Fresco, we pride ourselves on creating delicious handcrafted puddings at Cartmel. All of our puds are made by hand from 100% natural ingredients and our famous Sticky Toffee Pudding will be the perfect lunchtime treat or afternoon pick me up.” The new food-led concept store in Tottenham Court Road, London features designated zones for relaxing and a new way of presenting

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freshly baked food. Specially trained staff are on hand to advise, bake and serve the new menu of ovenfresh food, along with its barista made coffee. The new menu features handcrafted filled twisted ciabattas such as Chicken & Bacon Caesar, deep filled toasties such as British Chicken, Maple Cured Bacon & Mature Cheddar, and pastries, warm cookies and fresh fruit juices, all using quality ingredients. Menu options also include a Rustico Dry Cured Ham and Mature Cheddar Flatbread, Roasted Pork Belly with Caramelised Braeburn Apple and Onion Ciabatta and Citrus Chelsea Buns. Carol Welch describes the new store as “a fusion of London’s handcrafted

bakeries brought to life by our heritage, Italian passion and gusto for vibrant ingredients and genuinely good food. “We really want to bring something different to the food market in London. The store will be similar to the traditional Costa stores, but will have much more of a food focus. All pastries, cakes and bread will be baked on site – our customers are telling us they want more, good quality food.” Costa’s customers tend to buy a snack with their coffee almost as an afterthought, she added. The new store on Tottenham Court Road will encourage people to come in for food as well as coffee. She added: “The opening of Costa Fresco is a reflection of exciting things to come from Costa. We are committed to continuing to innovate and delight our customers with what they want – quality food, alongside irresistible coffee in a warm, welcoming environment.” The opening represents a collaborative project between consultancy Caulder Moore, who completed the interiors for the new store, while ‘Our Design Agency’ created the branding, including signage, wall art, digital menu boards, packaging, print collateral, and an online brand film. Brand design features have been used that aim to “distinguish” Costa Fresco from other Costa stores, while maintaining “familiarity” and “cohesion”, says Our Design Agency.

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NEWS

Fatso’s plans a new sister brand and new £1m HQ FATSO’S, a north-east sandwich retailer, plans to create 100 new jobs on Teesside with the launch of a new sister brand and HQ. The Teesside-based business is looking to invest more than £1m in developing the new store brand which will sell “hot, healthy and gluten free menu choices” to keep up with the “ever-evolving food-to-go market”. A derelict garage site in Billingham is planned to be redeveloped as the new company HQ, with plans currently with Stockton Council. This will mean 15 new jobs and areas for product development and staff training, plus a retail area at the front of the building. The HQ is expected to be finished by the autumn this year, if the plans are approved. Fatso’s managing director is Rocky Andrews, who many will remember as a contestant on the BBC show The Apprentice,

although he survived only until the second episode. Fatsos is said to have sold in the region of 20 million sandwiches since opening its first branch in Stokesley in 2003 – around 4,200 a day. It employs 150 staff at branches across Teesside and the North-east, with branches also in Leeds and Manchester city centres, and already has a central distribution unit at Stockton’s St Mary’s Trading Estate. Rocky Andrews told the Northern Echo: “We’ve had a pretty amazing time, right from the very first day in Stokesley. The shops have all become a part of the Teesside landscape really. “We’re very much looking to build on what we’ve achieved so far, by adding more strings to our bow. We’re a local familyrun company who have operated businesses within the area for over 30 years, and we are very passionate

about Teesside. “This new site in Billingham is absolutely perfect for our venture. Not only would it keep us right at the heart of Teesside, it would also bring a formerly derelict site smack bang into life again with a long-term sustainable future. “The new HQ would help us develop new products and provide us with a new training facility for staff and management – all with accredited

qualifications – all of which combines to make sure we can stay ahead of the game and continue to plan effectively for the future. “It’s a concept that has been used by a number of highly successful global brands including Pret a Manger and Costa Coffee to enable future growth, and there’s no reason we can’t make it work for us while still remaining very much a close-knit Teesside business."

Southsea sandwich shop launches with new name and look SOUTHSEA sandwich shop La Croissanterie has relaunched with a new look and name after baking baguettes and selling sandwiches for three decades. The family business, now André’s Food Bar, run by the Guedeneys, is particularly proud of its garlic chicken baguettes, homemade mayonnaise and vinaigrette, and freshly-baked croissants. It also bakes French baguettes on-site, which it supplies to many of

Portsmouth’s restaurants every day. André has now taken over the business from his mother Kathleen and wants to bring in fresh, creative ideas gleaned from his family’s French roots and his European travels. The interior of the shop has been replaced by exposed brick, distressed wood panelling, and rectangular white tiles, as well as glass counters, fisherman’s lamps, and modern menu boards. Externally, a new-look black

and white façade completes the look. André, from North End in Portsmouth, said: “We’ve listened to the views of our loyal customers who told us what they love about us and what they’d like to see us offer. All the good stuff is staying. Plus, there’ll be some new added extras that we’ve been busy working on including a range of healthy, createyour-own salads. We’ll also be introducing a new selection of snacks and treats.”

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NEWS

Adults have reduced their salt consumption, says new report Adults have cut their average salt consumption by 0.9 grams per day in the decade from 2005 to 2014 according to new data from Public Health England’s National Diet and Nutrition Survey. Average salt consumption for adults in 2014 was 8.0 grams per day. This has decreased from 8.5 grams in 2011 and 8.8 grams in 2005/06. Overall salt intake has fallen by 11% since the 2005 to 2006 survey. Public Health England commissioned an assessment of the salt content of 24hour urine collections made from May to September 2014. A random sample of 689 adults aged 19 to 64 years, designed to be representative of adults in England,

took part in the study. This report continues the series of urinary sodium surveys across the general adult population in United Kingdom countries since 2005/06. The results are used by government to monitor progress towards the recommended maximum salt intake for adults of no more than 6 grams per person per day. Too much salt in the diet can raise blood pressure which increases the risk of heart disease and stroke. A reduction in average salt intake from 8g to 6g per day is estimated to prevent over 8000 premature deaths each year and save the NHS over £570million annually.

Nantwich sandwich bar Bloom wins Best Sandwich Bar award NANTWICH sandwich bar Bloom has won the top prize in the Taste Cheshire Awards Best Sandwich Bar category. Amazingly, it’s the third year in a row the shop had been honoured, after winning gold in 2014 - just 12 weeks after it was first opened - and a bronze last year. Staff were presented with the trophy at an awards ceremony at Chester Racecourse. Owner Sarah Roberts said: “We’re over the moon to have been nominated by our customers. To be mystery dined and awarded gold by the panel of industry judges is testament to all the hard work from our team. We’re absolutely delighted.” A record of more than 30,000 votes were cast by the public in Cheshire’s most hotly contested

hospitality awards. Nominations were then mystery dined by industry experts to rank them gold, silver and bronze in their category. Taste Cheshire General Manager Lisa Edwards said: “Last year we were amazed at getting over 20,000 votes and thought that would take some beating but the response this year from the public has been amazing. “It has taken us nearly four days to go through all the votes and ensure that the correct people have been nominated in each category and we are extremely proud of all those nominated. “It really is a triumph for these venues as they have been recognised and voted for by their customer, which is one of the highest tributes they can be paid.”

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Dr Alison Tedstone, chief nutritionist at PHE, said: Our analysis makes clear that there is a steady downward trend in salt consumption. While people are having less salt than 10 years ago, we are still eating a third more than we should. “The majority of the salt we eat is in everyday foods so it’s important to check labels and choose lower salt options. Many manufacturers and retailers have significantly reduced the salt levels in everyday foods. However, more needs to be done, especially by restaurants, cafes and takeaways. “Around three quarters of the salt that we eat is found in the foods we buy.”

Café Nero scraps free sandwiches for staff because of National Living Wage CAFFÈ Nero has ended its free sandwich perk for staff to cut costs after introducing the National Living Wage. Staff previously received free food and drink that included a panini at lunch, to eat during their breaks at work, but from April 11 now get a 65% discount on food and 75% discount on drinks during their shifts. The National Living Wage is an increase for all those aged 25 or over that came into effect on April 1, raising their minimum wage by 50p to £7.20 an hour. A Caffe Nero spokesman said: "From 11 April, all current employees, regardless of their age, will be moved to at least the new national

living wage if currently below it. Alongside this investment, all current employees will continue to receive paid breaks, and a substantial discount on food and drink bought when on shift. “Employees currently paid over the national living wage have all had a full pay review, and the big majority will be receiving a pay increase depending on their role or situation. Much of this is above and beyond the minimal wage requirements and emphasises our commitment to our hard working, and The company said it would move all staff, regardless of age, to the National Living Wage if they were currently paid below it.

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PROFILE

Temptations Café

Clerkenwell, London

Temptations Café is pulling in the punters with a fantastic hot food offer and great service. Simon Ambrose paid a call

I

’m not a betting man, but if I were to put money on Temptations Café becoming a serious chain in London, I think I’d be onto a winner. This, I have to say, is one of the most professionally run independents I’ve ever been into. The food is fantastic, staff service and general friendliness amazing, and there’s huge attention paid to detail throughout. Everything is right about this place, and not surprisingly, customers feel the same way: the place is rammed with the office workers they largely cater for, and it’s only mid-day. There’s a noticeable resemblance to Pret – not entirely surprising as one of the three founders was a Pret manager for a number of years - but closer

inspection shows that they’ve built on that formula and put their own stamp on it, most obviously with a snappy orange colour scheme and art deco furnishings. It’s largely takeaway – mainly because they can’t get more seats in the shop and that’s something that’s likely to change with new openings in future. “We’ve seen a real merge from restaurant to casual dining,” one of the three directors Graham Harris, tells me. “People quite like coming in and having their lunch inside, probably to get away from their desks. So we’ve a full house for most of lunchtime. “We have a large queue for takeaway going out of the door at peak times but we keep it moving

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quickly – we can have three tills operating at once and also staff dealing with hot food and toasted sandwiches at the same time.” There’s a smaller shop in Highbury, the first to be opened in 2012, but the larger Clerkenwell unit is likely to form the blueprint for future expansion. And that’s almost certainly happening soon. The directors are already looking for additional investment and eyeing up new sites in London. “We have spent the last two years refining the product and getting it absolutely right in order to do that,” says Graham. “So we’re currently in the early stages of looking at sources of finance and looking at how we can grow. We would like to think that over the next five years we will have a number of Temptations across London.” Hot food is very much the name of the game here, all freshly made on the premises. They offer a big selection of hot dishes and soups, as well as a daily changing hot roast sandwich, carved to order from the joint of the day under a hot lamp in front of the customer - by far the most popular menu item. They

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PROFILE alternate between hot roast chicken & stuffing, and roast turkey & bacon, or a slow-roast pork & apple sauce. Second to that in terms of popularity is its burrito items such as the hugely popular grab and go burrito with hot salsa, cheese, spicy rice, refried beans, and Mexican chicken, served from a hot cabinet. “I wish we’d bought a bigger one in retrospect as we have to keep restocking it all the time,” adds Graham. The hot range also includes items such as West African chicken and Red Thai stews and a chicken curry – available in a bain marie to order. Temptations also has a huge selection of sandwiches, salads, wraps, baguettes, and toasties, also all freshly made that day. It offers a choice of firm favourites such as the chicken caesar artisan baguette, as well as on trend items such as the macaroni cheese, and its miso salmon and quinoa salad. There’s also a fresh smoked salmon salad and a salmon mezze salad, as well as their hugely popular home made quiches. Unusually, instead of having one specialist, all three founders share food development between them. “We all try everything and only put it on if we think it’s really tasty and of the right quality,” says Graham. “We’re all passionate about food.” In fact, the food quality and freshness is particularly noticeable. “Everything we do is cooked fresh by us: we have a fantastic supply chain,” he expains. “The meat in our sandwiches is delivered fresh from Smithfield Market by our butcher – we get whole chicken breasts which we roast off ourselves and we get whole horseshoe gammon which we slice ourselves. “Our fish comes from James Knight of Mayfair, and that’s also cooked by us on site to ensure our product is as fresh as it can be. “Our fruit, vegetables and salad are hand selected each night from New Covent Garden market for our opening each morning. We also have an incredible baker, who has won a number of great taste awards. They are based in West London, and baked for us overnight each night, supplying fresh cakes and pastries early in the morning. Where we can, we love supporting other independent growing businesses, as long as their principle for quality is as high as ours.

“The end result is that if you go to our competitors and have a chicken baguette and then come to us you will really notice the difference we think.” It has given the same care and attention to its hot drinks as it has with the food. Coffee actually makes up around 40-50% of sales in Highbury and 15-20% of sales at Clerkenwell. The majority of its coffee beans are Brazilian and African Arabica. A small amount of Vietnamese Blue Dragon Robusta beans are also added to support the flavour and give a really great crema. It trains its baristas to a very high standard, with exact requirements on weight, grind and temperature for all of its coffees. It also carries a large range of tea flavours, which are served in its signature orange teapots. As well as the traditional English

Breakfast, and Earl Grey, it serves Green Tea, Peppermint Tea, Berry Tea and many more. There’s also a juice bar in Clerkenwell with high quality, freshly made juices, including fruit smoothies and green juices made up in front of the customer. These are proving to be particularly popular, and this is something that will be built in to future sites from the outset. Just as important as the quality and freshness of the food offer at the heart of the operation is staff service. It’s something that many pay lip-service to, but few really master, and again, lessons have undoubtedly been learned from Pret. “We value our staff hugely. It’s the number one hardest thing to get right in this industry and the thing we think is most important to our success. We look after our staff; we support them and try and grow them within the business. We take them out for drinks; we’ve done employee of the week awards, and we also pay very well. “Most of our staff are already paid more than the National Living Wage so we haven’t needed to put many people up. Our manager at Highbury is on an uncapped bonus scheme, for example, so some months he takes a really significant bonus away with him. “A number of our staff have been here since we launched the first shop and they really buy into what we do. They really love being part of Temptations and we really try to make it a fun place to work.”

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PROFILE TEMPTATION’S FOUNDERS Tim Watts is a qualified chartered surveyor, and was previously CEO of BPT, a FTSE 250 company. He has also held positions as head of residential fund management at Invista Real Estate and Cordea Savills. More recently he held a consultancy position at Lloyds TSB before setting up Temptations. GRAHAM HARRIS Graham is a qualified accountant with 12 years experience of working in senior positions within a number of hospitality companies. Most recently Graham was in charge of Finance and Commercial at All Star Lanes, the operator of 5 premium bowling alleys across the UK, but has also worked at JD Wetherspoon PLC, and Novus Leisure, owners of the Tiger Tiger brand of nightclubs. NILTON DA SILVA, heads up operations. Nilton has significant experience in the sandwich industry having previously worked for Pret A Manger. In Brazil he worked with his sister in Rio developing a small unit into a recognised and highly regarded baker. Nilton is in charge of running the day to day operations of the business and ensuring that high standards are maintained.

Meanwhile, the attention to detail is also noticeable. As well as wireless, there are phone chargers on the table for example. Not a massive thing in themselves, but definitely an additional customer service. “When we fitted the place out we had sockets placed to as many tables as we could. The phone chargers came a bit later. One of the things we really love doing is working with small start-up companies, and one of them was Aircharger, who are based in Clerkenwell. They installed the chargers and people really love them. “We’ve also been working with a local company called Kafoodle, which inputs all your recipes and details

allergens and calories for your labels. Everything we do is thinking around how we can get extra customers through the door.” They have also had music playlists curated for them by specialists in the music industry, with a different style of music played depending on the time of day. They’re also well established with outside catering. Their platter is one of our most successful products, but it’s a little bit different to competitors’ offerings with items like hot sausage rolls, mini quiches – “a little bit more exciting than just a tray of sandwiches”, says Graham. Technology is also extremely

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important to the company. “We strongly believe that technology is critically important to our business, and we must embrace it, but at the same time it has to enhance the customer experience. “Although there are many suppliers offering an online ordering system, we believe we are the only chain who can completely customise either a sandwich or salad. You can choose your bread, fillings, and sauce, or any of your salad contents, and dressing. You can even select any snacks, cakes or drinks you like and add those to your order. Then it’s just a matter of clicking to pay, and popping to the shop to pick up your lunch, avoiding the queues. We don’t just print the menu, we show our ingredients for our customers to select from.” There’s still room for improvement. “One thing we have learned is that we need to tell our customers more about us: for instance, a customer came in the other day clutching a Pret porridge. I asked her about it and she hadn’t realised that we sold them. “However, she was with a colleague of hers who was raving about us and saying that everyone in her office talked about our food and how much better it is than others in the area. That’s what we like to hear”

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INTERNATIONAL

All-female final for Delifrance Sandwich World Cup A

n all-female final of the 11th Delifrance Sandwich World Cup saw Peru’s Ivalu Acurio take first place winning a 15-day, internship and training course with the international bakery manufacturer, worth €5,000. Ivalu went head to head with Karolyna Pialitska from Greece and Eylul Siir Guven from Turkey who came second and third respectively with their sandwiches ‘The Blooming Spring’ and ‘The Fasolada’. The event, which was held at the Ecole de boulangerie et de pâtisserie de Paris on 14 March, was initially hotly fought by 10 international catering students including 18-year-old Nathan Lane from University College Birmingham (UCB). Entrants were tasked with creating a dish which represents their home country which was judged by world food professionals including three-star Michelin chef Arnaud Donckele and “Best French Craftsman” MOF Baker

Sylvain Herviaux. The winner was announced in front of a live audience on 15 March at the Sandwich and Snack Show in Paris. Each candidate selected a sandwich ‘carrier’ from a range of Délifrance breads and viennoiserie and was tasked with creating an original recipe that is nutritional, quick and easy to prepare. A native of Lima in Peru and a student at the Lausanne Hospitality School in Switzerland, winner Ivalu Acurio prepared a sandwich made with a Délifrance ciabattina containing quinoa, a grain that is part of Peruvian culinary culture. The winning sandwich features hake, local spices, and Huacatay sauce, made with an aromatic plant from South America. Co-President of the jury, Arnaud Donckele praised the winning sandwich, saying: “This is a three-star sandwich, worthy of any top cookery competition. Ivalu put her heart and soul into this recipe, which is a

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throwback to the flavours of her childhood.” Nathan, whose sandwich, ‘An English Country Garden’, included locally sourced wood pigeon, beetroot and pear served on a Délifrance Héritage Poolish Loaf, said the experience was incredible and has been a huge boost for his catering education. “The Delifrance World Cup 2016 was amazing and a truly rewarding experience,” he said. “I was very pleased with my entry and the feedback from the international judges who said that although using wood pigeon pushed the boundaries and was a risk, the flavours worked really well together in a sandwich that reflected the high level of creativity seen in the UK.” Nathan, also a member of the gold award-winning UCB culinary team at La Parade Des Chefs in 2015, added: “I enjoy a challenge and the Délifrance Sandwich World Cup gave me the opportunity to express modern gastronomy in a British sandwich.” The Délifrance Sandwich World Cup has been held every two years since 1999 and challenges budding chefs to transform the humble sandwich into a gastronomical delight. This year's UK finalist was handpicked by the Délifrance team after a series of cookery demonstrations. Stéphanie Brillouet, Head of Marketing at Délifrance UK, said: “The competition was extremely high this year and we are incredibly proud of Nathan taking part and doing such a great job representing the UK. This is a fantastic achievement for him in his catering career and we look forward to seeing more from him in the future.’’

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NEW TECHNOLOGY FOCUS

Checkit and Cambridge City Council partner to transform UK food safety

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ood safety across the UK could be radically improved through an innovative new development created by a Cambridge partnership and announced today. Checkit, a leader in automated monitoring and work management solutions, has partnered with Cambridge City Council in a flagship initiative to develop a next generation cloud-based food safety management system, which aims to revolutionise food safety compliance. The system, which builds upon the Food Standards Agency’s Safer Food Better Business, enables all food businesses, whether a single restaurant or a UK-wide chain, hospital or school, to replace their paper-based system with interactive digital checklists and automated cloud-based monitoring, to give improved compliance, control and visibility. Through the Primary Authority Partnership, Cambridge City Council has approved the use of the Checkit solution as a food safety management system, clearing the way for widespread adoption of the new technology. Through the partnership, Cambridge City Council is able to provide confidence and advice to Checkit customers who sign up as partner businesses, and confirmation to other food authorities across the UK that Checkit is able to fulfil the appropriate legal requirements. “Checkit can provide a complete digital record of all of the tasks carried out by the business. It gives an

accurate and verifiable record of compliance which benefits all good food businesses, and so offers the best opportunity for the business to succeed and achieve a high food rating,” said Frank Harrison, Manager of the Commercial Team of Cambridge City Council. “In a workplace where paper-based records are easily damaged, lost, or simply not available, a digital system which is always ready for use, makes record-keeping easy, accurate and fast, thereby saving the business time and money, while offering minimal disruption to the operations.” The advanced Checkit system has been created to fully digitise the management and recording of tasks. It comprises four elements - the Memo, a handheld unit that displays scheduled tasks to staff, guiding them to ensure they comply with business processes and procedures, and then automatically recording and datestamping their actions; handheld probes that allow

16 April/May 2016 SANDWICH & FOOD TO GO NEWS

the checking of temperatures and the wireless Internet–of-Things sensors that can automatically monitor temperature, humidity or door status, 24/7. All of the data feeds to the Checkit Control Centre. This is cloud-based management and monitoring software that provides businesses with real-time control and visibility over all of their operations. It enables managers to see at a glance which food safety tasks have been completed, and which have not. Checkit provides a verified audit trail that gives a full account of the business’s food safety activities, or an accurate, at-a-glance overview of the state of compliance. This summary is ideal for area managers, or even, if requested, for enforcement officers. “Cambridge has a global reputation for innovative ideas, and this partnership is a perfect example of public and private sectors working together to transform how task-based

businesses, such as those in the food industry, operate,” said Martin Nash, Product Line Manager, Checkit. “Digital checklists are key to automating control over previously manual processes. We believe food safety is just the first application for our technology and are already seeing multiple applications in areas as diverse as healthcare and facilities management, where we can assist organisations in increasing efficiency and real-time control.” “This Primary Authority Partnership shows that Cambridge City Council is committed to working with local business, and recognises the national benefit that good partnership working can achieve. This partnership, which aims to develop and improve food safety, both in the local area and further afield, is an excellent example of innovative work helping to improve our commercial sector and food safety as a whole,” said Councillor Peter Roberts, Executive Councillor for Environment and Waste, Cambridge City Council. “As a council we are committed to supporting Cambridge innovation, with its impact across the UK. Our work with Checkit demonstrates the benefits of good partnership working. It ensures that the highest standards of food safety and hygiene can be maintained even in an increasingly technical world; this cloudbased food safety management system is the natural progression of the paper version most widely used, and will help advance

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SHELL

How Shell fought back with a credible ‘food on the go' offer Faced with losing market share to competitors in 2011, Shell knew they had to come up with a new retail format, with food on the go at the centre. The question was: what kind of format? This is how they achieved their remarkable turnaround

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n 2011, energy company Shell faced a major challenge on the retail and foodservice front: how to stop losing market share to competition like BP’s Wild Bean Café. To do that it needed to position a credible ‘food on the go' offer at the heart of its retail strategy, whilst still being relevant to valuable fuel customers. Historically its approach to retail had been focused on the needs of refuelling customers; stores were designed to support ‘speed and ease', which allowed customers to refuel and leave as quickly as possible. But as a result, retail was limited mainly to convenience and impulse categories. Will Green, Shell’s UK retail convenience manager, explained the

conundrum to an audience at the recent Retail Design Expo, in a fascinating presentation with Craig Phillipson, Managing Director of Shopworks. “Right at the start we recognized that we were losing market share to the competition. They had invested significantly in their coffee and food offer and their grocery alliances. As a result of this, they were taking a lot of core customers from us,” he said. “We recognized that we needed to invest in the new shop format, but we weren’t sure exactly what customers wanted from our shops. So we carried out an extensive piece of market research across a number of convenience outlets, taking in corner shops, coffee shops, petrol stations and supermarkets.”

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The redesign project involved three formats for Shell stores. The first were those defined as frequented by transient visitors – high mileage drivers, for whom food would be the main product category to push – while the second was ‘local stop’ shops (where snacks and alcohol would be the main focus) and finally those that satisfied ‘fuel stoppers’, where on-thego products would be the main focus. The roll-out is now seeing all shops refocused according to their visitor type, and then redesigned accordingly to maximise sales. They’ve now converted about 400 stores since 2012, and are doing another 50 per year. Results have been excellent. “The impact all this had on our shop margins was very significant. We rolled out the major part of the investment in 2012 and since then subsequent years have shown like for like growth and in a lot of instances we have been outperforming the competition. “Only a few years ago less than 40% of all transactions included convenience retail. Today that level is over 60%, with CR-only transactions around 35% of all transactions. We’ve grown margin even further: in 2012 the sort of margins we were getting from food were about the same as tobacco, but today food service is around three times as much as tobacco.

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SHELL

‘Food category sales – one of the main product types we wanted to increase – improved by 49.2%; total shop sales increased by 15.1%; while shop margins improved by 19%’

“Coffee was the key. The first thing customers saw when they came into the shop was our coffee offer and we did benefit from the launch at that time of Costa rolling out their new Costa Express offer, which gave us a great halo effect. But we also had our Deli2Go own-label food brand and we really signposted this on the shop front and when customers first came into the shop. “We also rolled out hot food into the sites, which gave us a number of operational challenges, and we also introduced seating and free wi-fi.” Craig Phillipson was equally positive about the results since the transformation. “The stores have been re-pointed in such a way that we got incredible results. Food category sales – one of the main product types we wanted to increase – improved by 49.2%; total shop sales increased by 15.1%; while shop margins improved by 19% because customers were buying things like more coffee and pastries and higher margin items. Browsing was up by 37%.” So how was it all achieved? Shell commissioned Shopworks to carry out the initial shopper research to understand the attitudes and behaviour of customers and then develop a retail strategy.

Craig Phillipson, Managing Director of Shopworks, explained in some detail what they found and what was subsequently planned on the basis on those results. (Clearly not every company is as thorough as Shell in terms of its preparation as he prefaced his comments by saying that retail planning is “often the forgotten, unloved bastard child of design”). In general terms, the core principles they work on, he said, were firstly to equalise the value of the space, direct customer flow through the space, ensure that you have got clear angles, sightlines and access and then overlay the location and volume of each of the categories and that the right products are next to each other. Interestingly, as background, he explained that people’s active peripheral vision is 60 degrees for men and 65 degrees for women – women apparently have slightly differently shaped eyeballs. Shoppers turn to see things comfortably at no more than 45 degrees. To sell something to somebody you have to get them to within 1.2 metres of the products. “The idea is to walk people in and channel them deep into the store, looking at the stuff and then they might buy something.” Independent of his presentation, a

case study on the Shopworks web site explains how the results were achieved in more detail The team focused on two key areas: • Shopper behaviour and retail strategy • Store layout and category management. Shopper behaviour and retail Strategy To inform Shell's retail format strategy, it conducted several formal pieces of customer research, including: • Traffic flow analysis - where thousands of customers were studied in store, to understand how they shopped and navigated stores • Qualitative interviews - in-depth conversations with customers on site enabled them to understand their attitudes and shopping needs. This research input identified three key shopping ‘missions’ that directly led to a new approach in store design and layout - delivering a better and more relevant retail experience for customers. The analysis results revealed key insights into shopping behaviour and traffic patterns. This helped the company create a store layout that expanded browsing opportunities, and allowed customers to shop more of the store seamlessly.

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SHELL

three core Shopping miSSionS 1. Re-fuel only customers were found to "just fill up" - having little interest in browsing, but being likely to respond to prominently-displayed impulse categories on route to the counter. Their journey needed to be intuitive, easy and supported by merchandising that was clear and attention-grabbing. 2. Customers with a "need a break" mission were open to browsing as they wanted something to eat or drink but usually hadn't decided what. As this is an emotional and less impulsive decision, food credentials had to be communicated early and in an enticing way. The food offer was persuasively advertised outside the store and full-height glazing meant food cues like seating were visible from outside. A strong "food to go" destination towards the back of the store encouraged deeper browsing. 3. Customers with a "planned purchase" typically would not consider other categories until finding what they wanted; so key destination categories had to be clearly presented, making them quick to identify. Urgent destinations like the wc also needed to be prominently visible upon entry to the store.

From ‘Straight to counter' to intuitive Flow Its research showed a strong customer instinct to walk straight to the counter and leave. Years of facilitating ‘speed and ease' had reinforced this automatic behaviour in customers, and it realised that ‘disruption’ was needed to expose customers to wider browsing opportunities and shop more effectively. It solved this problem by introducing a swing gate and seating near the counter area. This created a circular store flow, helping to break the habit of customers turning immediately towards the counter on entry. It was careful to make sure the new area felt intuitive to customers - appropriate category adjacencies, communication placement and store design were key to this element. Later qualitative research showed that customers found the new stores easier and more pleasant to shop, but had maintained the perception of "speed and ease". driver categorieS and category mix Traffic flow analysis also showed that certain key categories were instrumental in drawing customers, and could be

cuStomer journey As well as separate shopping mission needs, customers also had different requirements at each stage of their instore journey. For example: • At a distance they needed to identify that the store sold what they required • On approach, "need a break" customers wanted to see a credible food offer. To ensure customers remained engaged throughout their store visit, each stage of their journey was carefully planned to deliver the right message, visual cue or product display that responded to the shopping missions.

20 April/May 2016 SANDWICH & FOOD TO GO NEWS

used to influence the path customers took on their shopping journey. Category placement and merchandising within the customer journey meant it could make the store more pleasant to navigate. With the shift to ‘food to go', the company completely reappraised the client's product categories. This included reviewing the most important categories for each shopper mission, determining how to display products to maximise customer appeal and optimising the profitability of the range in line with sales data. The Shell formats team is continuing this work and expanding it beyond the UK. reSultS Shopworks repeated post-trial traffic flow and qualitative research to benchmark the changes against pre-trial performance. This meant it could evaluate specific causes of change and make pinpointed recommendations from the insights gained. The pilot results were very encouraging, with a massive shift towards food sales, a sizeable increase in overall browsing, sales and margin and overwhelmingly positive response from customers to the layout, design and look and feel of the site. It also found that these initially positive results continued to improve the longer the store traded. Shell UK has since rolled out more than 200 stores in the new format since the pilot phase. Shopworks supported Shell in expanding its retail format to larger highway and motorway format sites. This included Cobham, the UK's largest motorway fuels retailer, which places greater emphasis on longer food breaks and local formats with a focused grocery offer for top-up shopping.

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tomatoes vegetables beans & pulses fish & meats fruits jam & preserves olives, olive oil & vinegars pasta range & specialities Martin Mathew & Co Ltd is a leading Importer & Distributor in the UK with over forty years experience, 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.

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

To advertise call Paul Steer on 01291 636342 April/May 2016 21

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PROFILE

All rosy for in Newcastle Kracklin is Newcastle’s latest sandwich business and one with a difference, with a big focus on Canadian and U.S. roasted meat sandwiches. Simon Ambrose talked to co-founder Georgia Powell

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new family-run sandwich bar business, Kracklin in Newcastle city centre, is making a name for itself with top gourmet roast meat sandwiches from the U.S and Canada. If the name of the game is to make your business stand out with a point of difference, they’ve succeeded. There are whole roast joints on the counter which look inviting and a mountain of pork “kracklin”, which is served with apple jam. There’s also a number of unusual sandwiches such as the Baconater –which includes ‘pig candy’ (streaky bacon roasted with demerera sugar

and black pepper), American cheese, fried egg, barbequed pulled pork and hot ketchup. The giant blackboard also features Poutine, a popular Canadian street food which includes chips, gravy and cheese and is proving very popular. “We got the idea for the Baconater from the States, searching the web, which is where we get a lot of different ideas from. But we also get a number from Canada where we have family and made a number of visits. Canada seems to have far more in the way of gourmet sandwiches whereas America seems to be all about quantity!,” says

22 April/May 2016 SANDWICH & FOOD TO GO NEWS

co-founder Georgia Powell. “We’re testing the market at the moment by staying open until 8.30pm on Friday’s on Saturday’s and we open at 11.30 to 5.0 Monday to Thursday. “It’s taken a while for the evening trade to get going – but people are beginning to realize that we’re open then and the last few weekends have been very positive.” The new venture, opened in October and run by Georgia and her sister Andrea Marshall, has also been introducing sandwiches such as porchetta and salt beef Reubens and they’re already top sellers.

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PROFILE The sisters, whose family have a lengthy history in catering, decided to set up their ‘joint’ business when they noticed how popular porchetta - pork belly wrapped around loin and rolled with herbs and spices – was in America. “Food is one of our passions. We thought Newcastle was ready for something different and this was always in the back of our mind. We’ve travelled the world and we’ve been to San Francisco where we liked the street food concept of it,” said Georgia. “Porchetta originated from Italian street food and it’s now very big in America and Canada. It stuck in our mind when we were thinking of doing something different. The signature porchetta is basically belly wrapped around a loin, rolled with herbs and spices. The meat is covered in the pig skin then slow-roasted until the juices are dripping and the skin is caramelized and crunchy. It’s served on a locally-baked ciabatta with homemade salsa verde. “The Reubens is second favourite.

We didn’t realize how popular they were likely to be, so we’re actually using quite a lot of salt beef a week. It really has been very popular and as far as we are aware there’s nowhere else in the Newcastle that does what we’re doing.”

Initial preparation at the supply end involves brining the meat at a farm for between 10 and 14 days. They use around 20 kilos a week - which they slow cook themselves behind the counter for up to five hours with bay leaves, juniper and peppercorns.

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PROFILE

Their bread comes from Newcastlebased Geordie Bakers, which bakes bigger size loaves for the large sandwiches. “We’re really, really pleased with the feedback. We were a little unsure whether Newcastle was ready for the concept but they’re definitely getting us now.” They also do other sandwiches and they’ve tried to be a bit edgy with them. “We have a honey soy chicken with pickled mooli and Siracha aiol, for instance. The more diverse the fillings are the more appealing they seem to be. We also serve Kracklin with apple jam. “We also do a salad, but 99% of our menu is sandwiches – we serve it as a meal in itself. We also serve four other sandwiches, one vegetarian, a soup, a salad, and an ice cream sandwich. We’re not opening for breakfast because the location just isn’t suitable, so lunchtime is the big one for us.” The pair were in catering together previously – they had a café in the centre of Newcastle a few years ago and things progressed from there. “It was my sister’s idea originally – she’d visited family in Vancouver and seen something similar there and thought it would work in the centre of Newcastle.” The interior succeeds in being both rustic and edgy inside – open brickwork, distressed wood and so on, which has transformed the restaurant to create an airy and stylish eating area space white walls, exposed brick and wooden tables decorated with mini cactus plants. It’s a listed building and it’s taken

quite a bit of work to get right. Amazingly, the family designed it themselves and family members did the work. Georgia’s 26 year old son, Jamie, who studied graphic design at Sunderland, came up with the shop’s animal logo and a jokey Netty sign and daughters Dayna, 24, and 17 year-old Jordan were also roped in to help with the practical work. TripAdvisor reiews have been positive, particularly homesick Americans and Canadians, who have favourably compared their offer to the real thing back home. Some customers have quibbled about the prices though, it’s fair to say. “Love the look of this new place big menu on the wall, enticing displays of porchetta and other meats, as well as yummy homemade sweet things on display,” said one. “We ordered at the front, and then our food was brought out to us at a communal table. We shared a salt beef sandwich, which tasted a lot like those back in my home country. Bread wasn't as good as a proper American deli, but the flavor of the pickle and the mustard adding a

24 April/May SANDWICH & FOOD TO GO NEWS

tang to the corned beef (aka salt beef) was so familiar. “The meat was really tender and felt fresh, not heavy and oppressive as these big sandwiches can seem. We got a side of kracklin with apple jam - this is, of course, pork rinds (fried skin/fat). It's crunchy like a bag of crisps, but tastes like pork, which is weird, but also kind of delicious. “We met one of my friends there by total coincidence, who got the poutine, and said it needed more cheese. She was impressed that they actually managed to find cheese curds, as they don't seem to exist in the UK, but they get them from a local dairy. Win! One of the owners said she was surprised and excited by how well the business was going, and hoping to expand the menu even more soon - right now it's just a couple of sandwiches and sides, albeit very creative ones that you can't get anywhere else. A welcome change from the usual boring sandwich shops you find everywhere, we'll be back for sure!” The sisters have two helpers and are recruiting more staff. Other plans include adding more quirky touches to the shop, setting up pop-up stalls at Newcastle’s future Boilerhouse Steamer food events and expanding the menu. “We’re planning to make more of that in future,” said Andrea who has done lots of research to ensure the dishes are as authentic as they can be. Their energies are focused on making sure the business is firmly established currently, but they also harbour ambitions for the future. “We’d love to open more outlets. In future but we’re taking it slowly,” said Georgia.

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NEWS FOCUS

WRAP launches pioneering commitment to sustainability throughout the food chain Signatories include the British Sandwich & Food To Go Association

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he UK’s resource efficiency charity WRAP, on behalf of the UK Government and Devolved Administrations, has unveiled a groundbreaking “pioneering commitment ” to food sustainability throughout the food chain. This brings together organisations from across the food system for the first time to make food and drink production and consumption more sustainable for the future. They include the British Sandwich & Food To Go Association, which was about to become a signatory as we went to press. The Courtauld Commitment 2025 is the world–leading voluntary agreement to work along the entire food chain to reduce the environmental impact of our food and drink, from farm to fork and beyond. Signatories announced at the launch of the agreement include the world’s largest food and drink manufacturers, and all the major UK retailers, representing over 93% of the 2016 UK market share. ■ Retailers include Aldi, ASDA, Central England Co-operative, Lidl, M&S, Morrisons, Musgraves, Sainsbury’s, Tesco, The Co-operative Food and Waitrose. ■ Brands & manufacturers include Associated British Foods, ARLA, Coca Cola Enterprises, Heineken, Nestlé UK and Ireland, Premier Foods, Unilever, and Warburtons. ■ Hospitality and food service includes apetito, Bidvest, Compass, Greene King Retail, clKFC, OCS, Pizza Hut, Sodexo UK & Ireland. ■ Local authorities: include 24 authorities including the London Waste and Recycling Board, representing more than 42% of the UK’s population.

Waitrose sandwiches: one of the signatories to the agreement on sustainability ■

Trade and sector organisations, Government and Academia include the British Hospitality Association, British Retail Consortium, Chilled Food Association, Dairy UK, Food & Drink Federation, Food Standards Agency, Institute of Hospitality, Sustainable Restaurant Association and WWF and the British Sandwich & Food To Go Association.

The commitment goes further than ever before with three ambitious targets: 1) A 20% reduction in food and drink waste arising in the UK 2) A 20% reduction in greenhouse gas intensity of food & drink consumed in the UK 3) A reduction in impact associated with water use in the supply chain. The Commitment will aim to drive best practice through its unique wholesystem approach to the way food and drink is produced, sold and consumed in the UK. For the first time it will bring all parties together under one voluntary agreement to achieve collective goals. By building on the progress already achieved

26 April/May 2016 SANDWICH & FOOD TO GO NEWS

with retailers, brands, manufacturers and the hospitality sector and bringing in the farming sector and local authorities it will be more challenging, but also more rewarding. Signatories will work together with WRAP to identify new actions and opportunities to save resources which can be shared across the entire supply chain, to make the whole system more sustainable and resilient to supply chain disruptions. Signatories also commit to implementing changes, measuring the benefits, and helping other businesses and people to realise savings. Local authorities and trade bodies will be vital in helping engage people in and out of home and raise awareness to a wider range of businesses outside of the main signatory base, essential given the targets extend to UK-wide impacts. WRAP will report on progress to reflect the combined impact across the entire food system, and estimates that meeting the Commitment targets will deliver £20 billion worth of savings to the UK economy. The majority of the savings will be enjoyed by individuals; with approximately £4 billion in business savings possible. The Commitment will help the UK deliver its part in the objectives of COP 21, and put the UK on track to halve household and retail waste delivering the UN Sustainable Development Goal 12.3. Dr Richard Swannell, Director of sustainable food systems at WRAP, said: “The pressures of resource scarcity, population growth and our changing climate will have profound effects on our food supply in the coming years, and business efficiency. “To safeguard UK food we need a step-change to increase sustainable food and drink production and consumption, conserve resources and combat climate change. Courtauld 2025 will do this.”

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BRITISH

SANDWICH

DESIGNER OF THE YEAR 2016

The Definitive Collection

Theo Randell

Britain’s foremost sandwich designers are once again set to battle it out to find the British Sandwich Designer of the Year 2016. They’ve come from far and wide and won through in each of five regional heats. They are the chosen few. The 25. The best of the best.

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hey won through from over 60 hopefuls to bring their creations to the Grand Final in London on Thursday 12 May. In all, the final will showcase 30 sandwiches, five in each of six categories centred on an inspirational ingredient, chosen by our sponsors. The Grand Final will be an opportunity to get up close and personal with the finest sandwich creations of 2016, the fabulous products that inspired them and Head Judge, Theo Randall. Theo is a regular face on our TV screens, and is a much sought after consultant to many food brands, retailers and restaurants. In 2010 Theo published his first book, Pasta. His

second book, ‘My Simple Italian: 100 inspired recipes from one of Britain’s best Italian chefs’, is published by Ebury Press on 2nd April 2015. The event will begin with the launch of bespoke sandwich and food to go market analysis delivered by Chris Hayward, Head of UK Business Development at Kantar Worldpanel. Kantar Worldpanel is the global expert in shoppers’ behaviour. Through continuous monitoring, advanced analytics and tailored solutions, Kantar Worldpanel inspires successful decisions by brand owners, retailers, market analysts and government organisations globally.

28 April/May 2016 SANDWICH & FOOD TO GO NEWS

Join us foR ThiS fRee evenT fRom noon aT The Lancaster London HoteL, Hyde Park. iT iS SuRelY a “muST aTTenD” evenT foR all SanDwich anD fooD To go pRofeSSionalS.

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The Norseland Mexicana®, Applewood® and Jarlsberg® Category

midLands

semi FinaL Winner

Will Gamble Cranswick Foods Deli Croque

nortH east

yorks & Humber

semi FinaL Winner

semi FinaL Winner

Jason Bradburn The Stottie Company

Kim Hartley 2 Sisters Food Group

Sweet and Spicy Chicken Melt

Who’s the Pigin’ Smoke Daddy

soutH east

soutH West

semi FinaL Winner

semi FinaL Winner

Mike Crofts Raynors Foods

David Llewellyn Greencore

Mexicana & Applewood Cheese Cake

Down the Local Ploughmans

Harvey and Brockless Chipotle Relish Category

midLands

semi FinaL Winner

Rob Lawton Greencore The Triple Smoke Southern Hospitality Roll

nortH east

yorks & Humber

semi FinaL Winner

semi FinaL Winner

Kate Riley Bait Sandwiches

Kim Hartley 2 Sisters Food Group

The Chipotle Chicken Cornucopia

Chipotle Sesame Chicken Sushi Sandwich (Gluten Free)

soutH east

soutH West

semi FinaL Winner

semi FinaL Winner

Simon Broadribb Uptons of Bassett

Martin Willsher 2 Sisters Food Group

Fillet Steak, Caramelised Onions and Chipotle Relish Wrap

Smokin Hog (Presented in the picture by Ricky Bliss)

www.sandwich.org.uk April/May 2016 29

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Universal Meats Steamed, Diced Chicken Breast Category

midLands

semi FinaL Winner

Darren Fenner The Pumphouse Café The Italian

nortH east

yorks & Humber

semi FinaL Winner

semi FinaL Winner

Emily Edmonds Greggs

Susan Yarnell A Great Little Place

Mexican Medley

Chicken and Quinoa Pilaf Wrap

soutH east

soutH West

semi FinaL Winner

semi FinaL Winner

Chloe Orwin Greencore

David Llewellyn Greencore

Green Herb Chicken Pizza Cone

Chicken and Tarragon Brioche Roll

Geeta’s Smooth Premium Mango Chutney Category

midLands

semi FinaL Winner

Elliot Cantrell Magee St Bakery Chickpea & Tumeric Scotch Egg

nortH east

yorks & Humber

semi FinaL Winner

semi FinaL Winner

Natalie Holder Greencore

Kim Hartley 2 Sisters Food Group

Indian Taco Selection

Mini Bombay Bundt Bagel Rolls

soutH east

soutH West

semi FinaL Winner

semi FinaL Winner

Kalyani Gavankar The Soho sandwich Company

Tasha Carmichael The Cooking Co

Lime & Saffron Chicken Frankie Roll

Firecracker Fusion Wrap

30 April/May 2016 SANDWICH & FOOD TO GO NEWS

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Sam Browne Foods Pulled, Cooked Venison Category

midLands

semi FinaL Winner

Sue Price-Whittle The Cooking Co Venison and Apple French Dip

yorks & Humber

nortH east

semi FinaL Winner

semi FinaL Winner

Nathan Baker On A Roll Sandwich Company

Jonathan Howard - Fresh-Pak Brioche, Venison, Sour Cherry, Carrot and Kales with a Hazelnut and Dark Chocolate Sprinkle

Pulled Cooked Venison Open Door Stop Sandwich

soutH east

soutH West

semi FinaL Winner

semi FinaL Winner

Eliza Hall Greencore

David Llewellyn Greencore

Game for a Sandwich

Pulled Venison, Blackberry Relish Sourdough

New York Style Bagel Sandwich Thins Category

midLands

semi FinaL Winner

Lesley Fong Greencore Scandinavian Reuben

nortH east

yorks & Humber

semi FinaL Winner

semi FinaL Winner

Emma Mowbray CafĂŠ My Place

Emilie Hart Greencore

Cheese Chipotle Sandwich

Eggspertly Scotched! The All Day Egg Bagel

soutH east

soutH West

semi FinaL Winner

semi FinaL Winner

Eliza Hall Greencore

Keith Allen - FSC

Figgy Pudding Bagel

Bombay Breakfast Bagel (Sandwich prepared on the day by David Worthington)

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AWARDS 2016 W

imbledon. The Oscars. Bonfire Night. The Last Night of the Proms. The Lords’ Test. The Six Nations. There are certain things, in certain aspects of life that just stand out. They are the focal point, the high water mark, THE event in the year that everyone connected with acting or tennis or whatever, looks forward to most. The time has come for the Sandwich Industry to celebrate its greatest. Those who’ve moved our industry forward another step this year. Who’ve inspired, designed, created, built and innovated in the field of sandwiches – the ultimate food to go. Yes, the Sammies are coming! The jewel in the crown of the British Sandwich Week, the Sammies – or the British Sandwich Industry Awards, to give its full title – is the place where recognition is given to the finest achievements from across the sector. This year’s awards, hosted by

celebrity chef Theo Randall, will take place on Thursday 12th May at our familiar home, the Lancaster London Hotel, Hyde Park. To kick off the day, the Grand Final of the Sandwich Designer of the Year will be held at the same venue from noon. Theo Randall, will once again, be Head Judge. There is a serious side to all this celebration, too. Once again the Sammies will be helping raise funds and

Organised with support from:

32 April/May 2016 SANDWICH & FOOD TO GO NEWS

awareness for Bowel Cancer UK, the UK's leading bowel cancer research charity. BCUK are determined to save lives and improve the quality of life for all those affected by bowel cancer and we’d like your support. On the night there will be a cash draw for £300, and a raffle for some fabulous prizes (see the awards pages on our website). THEO RANDALL

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SAMMIES SHORTLIST 2016

The 2016 Sammies Awards Nominees THE INDEPENDENT SANDWICH BAR AWARD The following fabulous Independent Sandwich Bars are definitely destination outlets: Francomb’s, Anthony’s Way, Rochester Chandos Deli, Roman Walk, Exeter Liveseys Sandwich Shop, Chestergate, Macclesfield Cheshire Sandwich Shop, Godstall Lane, Chester Monty’s, Colmore Gate, Bull Street, Birmingham Max’s Sandwich Bar, Crouch Hill, London Potbelly, Westfield Shopping Centre, London

THE CAFÉ SANDWICH RETAILER AWARD The Café Sandwich Retailer of the Year Award is for those great cafés with a delicious range of sandwiches on offer. This award may be sub-divided into three categories. First there's the Independent and then the Chain categories - both of which are self-explanatory. The third is the Chain Development Category. Here, we recognise the fantastic work being done by in-store cafés across the country. Chain Pret, Costa - Costa Fresco, Benugo

THE SANDWICH MANUFACTURER AWARD The BSA Sandwich Manufacturer of the Year Award is presented to the BSA-accredited manufacturing site which the judges consider has introduced the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing. There is no short list published for this award.

In-Store Chain Development M & S Café Caffe Pausa, Dunelm Mill Debenhams Insomnia Thorntons Cafe

THE SPECIALIST SANDWICH BAR CHAIN AWARD Here are the best Specialist Sandwich Bar Chains of the year - everyone has their favourite but which will prevail in 2015? Pret, EAT, Philpots, Subway

Independent Trade, Commercial Street, London Temptations Café, Clerkenwell Road, London Chandos Deli, Bath Curators Café, Margaret Street, London A Great Little Place, Southport Caffe Gusto, St Michaels Hill, Bristol

THE BAKERY SANDWICH RETAILER AWARD This award is sub-divided into Chain and Independent categories and recognises the scrumptious sandwiches made by specialist bakery outlets. Independent Loaf, Ridgeway Road, Farnham Kamps, Tottenham Court Road, London Peyton & Byrne, Lyric Square, London Chain Greggs, Paul, Greenhalgh’s, Waterfields

THE EN-ROUTE SANDWICH RETAILER AWARD Recognising those awesome outlets that we've all stopped at on a long motorway journey or at busy times dashing across town. Those shortlisted are: Autogrill – Flat White, Greggs, Deli2Go, Tesco Filling Stations, W H Smith, Waitrose, M & S, Virgin Trains

THE WORKPLACE AND EVENT SANDWICH PROVIDER Here we delve into the foodservice sector and recognise the greatness of the workplace sandwich. Elior UK, GO’SASA Deli Baxter Storey, Nationwide The Soho Sandwich Co, London Harbour and Jones, CMS Cannon Street, London

THE BSA SANDWICH MARKETING AWARD There's so much that goes in to the launch of a new campaign or product launch. This award is for those people who made an impact with the marketing of their brand and/or products this year. Urban Eat – Summer Range campaign Tesco – Chocolate and cherry Christmas sandwich campaign Boots –‘ Delicious’ brand relaunch Pret – The Pret Christmas lunch sandwich launch Greggs – Pastiche AW15 catwalk event Marks and Spencer – Shelter 2015 campaign Subway – ‘Stay Picky’ pastrami melt campaign

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SAMMIES SHORTLIST 2016

THE SANDWICH MULTIPLE RETAILER AWARD There is no short list published for this award – all multiple retailers are considered

THE SANDWICH CONVENIENCE RETAILER AWARD There is no short list published for this award, which celebrates convenience retailers considered to have done the most to develop their sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to convenience retailers where sandwiches are one of many different food categories on sale.

THE BSA TECHNICAL EXCELLENCE AWARD Here we have the technologists who've striven to advance systems and working practices across the sandwich industry. Those short listed are: Justyna Nowicka and Dawn Evans, 2 Sisters Food Group – Alternative washing method for fresh produce David Wilde, Greencore, Manton Wood – Manton Wood Technical Database Dean Slaney, Greencore Food to Go, Manton Wood – Prawn defrost project Dr Simon Coupe, Greencore, Northampton – Hydroponics – cleaner leaf for sandwiches

THE NEW SANDWICH AWARD Standard Category Aldi – Just Tasty falafel wrap Virgin Trains- Poached salmon with lemon mayonnaise The Co-operative – vegan falafel with houmous on a chilli wrap Marks and Spencer – Chicken and avocado sandwich Spar – Daily Deli New York deli sandwich Asda – Milano salami and mozzarella focaccia Premium Waitrose – Good to Go Goat’s cheese lavash with preserved lemon dressing Paul – Rôti de Boeuf Tesco – Smokehouse pulled pork with Carolina style BBQ sauce Morrisons – Firecracker chicken jumbo wrap Raynors Sandwiches – Greek style wrap with feta and olive Jamie Oliver Exclusively at Boots – Hot smoked salmon wrap Promotional Category Marks and Spencer – Christmas lobster roll Pret – Beef Wellington Costa – Turkey and trimmings toastie Marks and Spencer – Made without wheat turkey, bacon and cranberry Urban Eat – Goat’s cheese and beetroot sandwich Innovative Category Greenhalgh’s – Beef, rocket, dill and horseradish mayonnaise pretzel croissant My Bombay Kitchen – Roomali chicken tikka roti wrap Cranks – Curry in a Hurry Ikea by Street Eats – Prawn and egg open sandwich

Hot Category Street Eats – Ikea Swedish vegiballs with spinach, red onion and Keralan sauce on panini bread EAT – Firecracker chicken sourdough Deli2Go – toasted corned beef hash bloomer Greggs – Aberdeen Angus spicy meatball melt

THE NEW SANDWICH PRODUCT AWARD The New Sandwich Product Award is divided into three categories this year, celebrating all that is great in the Ingredient, Bread, Equipment/ Packaging sectors. The shortlisted entrants are: Ingredient Leathams – Free range poached eggs Lactalis - President® Tartimalin cheese Street Eats – Kimchee Street Eats – Bauble & Squeak Snowbird Foods – Gluten free lamb kofte Harvey & Brockless – Gotcha ketchup The FoodFellas – American relish Bread/carrier category Pan Artisan – Focaccia Romana Worldwide Cuisine – Arctic thins round Worldwide Cuisine – Arctic wraps rectangular Packaging/Equipment Huhtamaki UK Ltd – Handheld ‘Taste’ to takeaway Planglow – LabelLogic Live Street Eats – Platter Labels Rapid Action Packaging – BagRAP™ paper and film laminate sandwich packaging Boots – Shapers Brand Packaging Redesign

THE SANDWICH INDUSTRY AWARD The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the development, growth and prosperity of the industry. There is no short list published for this award.

34 April/May 2016 SANDWICH & FOOD TO GO NEWS

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PROFILE

ANITA KINSEY: Pret technical manager Q

Pret A Manger technical manager Anita Kinsey has been in the job for 15 years, facing industry or national challenges such as foot and mouth, Sudan Red dye, and the horsemeat scandal, as well as the hugely expanding scale of the company. She’s also recently taken over as chair at the British Sandwich & Food To Go Association. She talks here to Simon Ambrose about her new role.

What was your career path to Pret A Manager?

I did a straight biology degree and saw an advert for a graduate programme at Northern Foods. I joined them in 1988 and was with them for six years. I ended up doing 13 years in manufacturing. I then joined a small company called St Martins Foods in London, making coleslaw and that was eventually bought by Hazlewoods and then Geest. I joined Yoplait Dairy Crest for another five years and finally Pret A Manger in 2001. I actually joined as technical manager with the aim of getting some retail experience to join Marks & Spencer, but I’m still here 15 years later! It’s a fabulous place to work and I absolutely love it. It was a big change going from manufacturing to retail: the way you approach things is really different because it’s not so much problem solving by yourself, it’s more about managing other people’s problem solving and making sure they’re doing the right thing.

Q

What are the biggest challenges you’ve faced so far in your career on the technical side? There have been so many industry challenges since I joined in 2001. We’ve had foot and mouth, Sudan Red

36 April/May 2016 SANDWICH & FOOD TO GO NEWS

dye, and horsemeat, for instance. But an even bigger challenge in many ways has been the changing scale of the company. It’s gone from 100 shops to over 300 now in the UK. As well as growing hugely, the pace of change has also quickened over the years. It used to be the case that after some major launch you could take a breath and take stock, but now it’s continuous – there’s always something waiting for you. It’s probably largely because the whole pace of life has sped up: communication is so much more instant. So if there’s a customer issue, when before you might have got a letter, it’s now on Twitter instantaneously.

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PROFILE customers are having to add their own salt when they get home. We are continually working to reduce salt in our savoury products where possible, including using alternatives to salt, such as herbs But it is confusing for customers. Another instance is foods which are inherently healthy for you such as avocados, but have quite high levels of saturated fat. This can cause a bit of a confusion sometimes. It’s a very complex subject which is difficult to understand and it doesn’t help when scientists change their minds. It’s frequently the case that what’s good for you this week is bad for you next week? Take orange juice, for example. I can never quite get my head around it being ‘bad for you’, because “it’s got too much sugar in it”. When I was a child, I was told drink juice, it’s good for you’. But really I believe there’s no such thing as a bad food, just bad diets. I’m a strong believer in ‘a little bit of what you fancy does you good’, and ‘everything in moderation’. I would say that the biggest challenge that the industry has to face is constantly changing legislation. It’s not necessarily because it’s coming from Europe. The UK tends to interpret legislation much more harshly than anyone else seems to, so it probably wouldn’t make a huge difference if we’re ‘in’ or ‘out’, in that respect. How do I keep on top of all the legislative changes? It’s mainly through being members of groups or receiving communications such as the European Intelligence Reports.

We also eat quite different things now as well, with things we probably wouldn’t have dreamed of when I first started. Fresh juice back then was basically orange juice and apple juice! There weren’t all these smoothies and specific juices that you have now with extra protein. People are much more aware of what they’re eating as well. The industry has also got much better at monitoring itself too and making sure we do the right thing. We’re much more aware, and that certainly applies to the sandwich industry as a whole. Another huge challenge for me so far has been salt and fat reduction and now sugar – it’s been massive. As

customers, we all know what we should do when it comes to food, but when choosing it, it’s a completely different matter … and the trouble is that fat and salt often help to make food taste delicious. It’s also difficult because customers sometimes only know half the story. Customers will ring up sometimes and say ‘This juice has way too much sugar in it; what have you done to it?’ but actually there’s nothing in it other than vegetables and fruit! I also don’t think customers are generally aware of the naturally high levels of salt in some foods such as bacon and salmon. There’s also simply no point in having food so bland that

Q

What are your responsibilities at Pret?

I’m one of five technical managers in Pret and we split them by product area, so I spend my time approving new suppliers and coaching or managing current suppliers to get the best out of them. The job is about constantly moving forwards and improving standards. I also ensure that we’re meeting our mission statement. We’re only allowed to use a few natural additives so I have to ensure that they’re doing the right thing across the board. I do travel a lot, particularly on trains, usually within the UK. But I’ve also been to China to our Shanghai business. We’ve got one shop at the

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PROFILE

moment there and another is just about to open. Distances are huge there and it’s a relatively new market for us but it’s about using trusted suppliers – we actually use companies in China who would be household names here, and they understand the standards we ask for. I believe that part of the role of companies who have branches in other parts of the world is to help to bring suppliers on, and be the best they can. But a lot of the factories in China seem already to be very, very good in terms of standards. UK standards both on the UK technical side and in terms of their suppliers are second to none, mainly because of the way the food business is set up here. We are very retail led and retailers and brands lead development in the factories, whereas in most of the rest of the world it’s manufacturer led. Animal welfare standards are also much higher in the UK as well. You never see ‘Antibiotic-free’ on food packaging in the UK because you take it or granted, but in the U.S., it’s commonplace.

Q

What are you championing as chair of the British Sandwich & Food To Go Association? Sustainability and waste reduction are very important. We need to do more on it, although every time we seem to be getting somewhere a government body seems to throw an obstacle in our path! For instance, on pre-pack sandwiches, retailers want to give the surplus to charity, but they’re now not allowed to because of the new EU legislation on use-by dates on the pack. Recycling packaging and avoiding landfill wherever we can is also really important to me and a central part of my platform as chair. It will be a challenge because the British Sandwich & Food To Go Association covers a wide range of diverse interests and we need to be aware that everyone needs to do things in a slightly different way. There is a waste reduction group within the association as a whole; we’re looking at these issues and making sure we come up some proposals through the year. We’re also

38 April/May 2016 SANDWICH & FOOD TO GO NEWS

signing up to the WRAP Courtauld commitment, which brings together organisations from across the food system for the first time to make food and drink production and consumption more sustainable for the future (see elsewhere in this issue for details). A lot of our members are very keen on sustainability and have excellent programmes within their businesses. Pret has done a huge amount - we were the first company to use British Quinoa, for example – which meant that we could reduce food miles. It was originally grown just for us and we were using the British Quinoa Company’s entire crop. Now they’re growing it for others as well. It’s a slightly smaller grain but it works beautifully. All-in-all, the British Sandwich & Food To Go Association does an excellent job: it brings us together as an industry, so we can share ideas and deal with industry-wide issues together, and it also supports independents, who haven’t the resources to deal with things like legislation changes, of which there are a never-ending list.

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A DAY IN THE LIFE OF...

Gethin

Evans The British Sandwich & Food To Go Association’s PR Manager shares his day with us and it’s a pretty intense affair. He wears several different hats at different times of the day as he juggles work with rugby training and voluntary commitments as Chairman of the Board of Directors at his local sports club 6.00am. Fridays are a pretty full-on affair; sometimes I’m envious of people who work in one of those offices that seem to have a leisurely Friday. It seems they’ve pretty much died out now though. We’ve had two regional Semi Finals of the Sandwich Designer of the Year this week in Burton and Newcastle and we’re off on Sunday night to the third in Leeds. The day begins with an alarm set at 6am, but in truth I hit snooze! Having been in hotels for the first part of the week and experienced a tough training session last night at the rugby club, sleep is overwhelmingly tempting.

7.00am I’m in the local gym for a light shakedown. Having trained with the team last night and having done a few heavy sessions during the week, it’s important to do a little light, all-over session to loosen off and get all the soreness worked out. In my younger days this was never a problem but I’ve had a couple of 27th birthdays now! 8:11am I live in Cheltenham with my better half of 16 years, Catherine. My morning commute to Chepstow would be over an hour by road, passing Gloucester,

igner sandwiches! Working off all those des

40 April/May 2016 SANDWICH & FOOD TO GO NEWS

through the Forest of Dean, along the Severn and across the Wye. But the journey by train takes just 40 minutes. It’s a lovely journey, too. There’s long sections where the train is literally on the bank of the river and the views are fantastic. Having done it for a couple of years now, the scenery still gets me looking out of the window like a tourist. 8:55am Arrive at the office with a quick stop off for a bacon roll and a coffee. It’s my trade-off for training in the mornings. If

ting to work is a delight! With views like this, commu

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A DAY IN THE LIFE OF... I’ve been to the gym, I’ll reward myself. Otherwise it’s a protein shake for breakfast. En route I was watching the news on my tablet, sifting through social media on my phone and I always pick up at least two papers at the station. It’s a fairly quiet line so I always get a table seat and I’m able to get a lot of reading done. 9:00am And it’s right in with a journalist enquiry about the Sandwich Designer of the Year. We issue press releases to contestants so that they can get in touch with their local papers and let them know about their involvement. We release all the images to the press and it’s a case of responding to the emails with the necessary pictures. In many ways, this is one of the busiest times of year for us. Both the Sandwich Designer of the Year competition and The Sammies awards are two of our biggest events in the year, and they both need a huge amount of organisation and PR. They culminate on May 12th at the Lancaster Hotel, London, with the Designer competition run in the morning through to midafternoon where I act as MC, and then The Sammies in the evening, a glittering awards ceremony, where I also play a role on stage. I’m blessed with having an out-going personality, so getting up on stage in front of 700 or so industry executives, doesn’t make me nervous at all – in fact, I really enjoy it.

delight!

10:00am A very large part of my job is sitting at a desk and writing. I have to take factual information about events and things and make it interesting to people. Today I’m writing in advance the web pages about the shortlisted entries for the Sammies. Judging doesn’t happen until Thursday 24 March but I can have the majority of the work done in advance and add in the shortlists later. Every award has its own page and there’s a lot of work that my colleagues Pete and Ed have to do to edit and shape pictures, logos etc. They are responsible for the redesign of the awards pages, it’s been a big job to deliver on time but I think you’ll agree they look great. 11:30am Having gone through all the papers and followed links on social media, you do get to see what a lot of other awards ceremonies and other industry trade associations do. It’s important to keep on trend with them despite the fact that they’re in other industries. Having seen a few new data visuals and award winners’ announcements, I sat down with Pete and Ed, our Webmaster and Designer to see how we can take our visual effects on to the next level. Visuals can really help sell a story journalists are like magpies, if it’s bold and bright, they love it!” [Editors Comment: This a very jaundiced view of a very diligent, hard-working profession.] One of the visual features to be added is a link to the TV interview I had with a Welsh language magazine programme called Heno. My mother and

grandmother were thrilled that I was on it as they are regular viewers. Having posted it on our LoveSarnies Facebook page, I couldn’t resist having a little #HumbleBrag about it on my own page too. 12:30 Lunch – sort of. I’ve had a number of emails, texts and calls during the morning about the sports club I help to run. Half of them are in reply to each other. Leaving them until lunch allows each the time to sort itself out. I’ll sort them while I’m out. I’m going to grab a few family birthday presents and some flowers for my mother as I’m visiting her this weekend. Living away from my family means I buy gifts en bloc and deliver them when I visit. It’s also time to get my hair cut, too. A lot of people have been giving me some stick for its length when they saw the TV interview we obtained for the Sammies closing date. I was expecting a few plaudits for being on the telly but I got abused for my (lack of) hair-cut. 13:20 It’s back in to finalise the web pages. Writing the copy is one thing but the time is spent sorting the layout, formatting the text and sizing the pictures. It’s a nightmare for the likes of me as I don’t do detail easily. 14:45 Time to brush up on the WRAP Courtauld 2025 agreement that we’re engaged with. The Courtauld Commitment 2025 is an ambitious ten-

d carrying! is lifting an le ro al re 's Gethin

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A DAY IN THE LIFE OF... year voluntary agreement that brings together organisations across the food system – from producer to consumer – to make food and drink production and consumption more sustainable. Having been involved with the Waste Group, Futures Group and our new research project with University of Lancaster, this is a significant agreement that will shape the future or our industry.

n's desk has ever been! This is the tidiest Gethi

15:30 I like to try to keep things in blocks. Grouping similar tasks together makes things easier to manage I find. I flicked through emails while in the barber shop and cleared a few and it’s time to do another sweep. I’ve got a few things on at the moment with the British Sandwich Association Committee’s Waste Group and the Joint Technical Forum and I’m keen to try to stay on top of them. Not an easy task! It’s very difficult sometimes to keep so many plates spinning; we also provide the secretariat service for three other trade associations but fortunately the activity cycles balance up well. Each association has its equivalent of the Sammies but at different times of the year. 16:00 Tea Time: I love tea and I drink loads of it. My colleague Pam Sainsbury isn’t in on a Friday so our tea rota is down to two - Caron and me. We have a pretty good system where the least busy of us makes the tea – it’s an important part of our day. As creatures of habit, we tend to have one first thing, mid-morning and mid-afternoon. We’ve got another week coming up where we’re out of the office more than in it. Travelling on Sunday up to Leeds for Monday’s Semi Final means having to arrange the hire car collection over the weekend and then it’s coach and train travel to London and Newcastle respectively for various meetings later in the week. It’s getting to be a very busy period now as we get to the business end of events. It’s exciting to be going off to various cities to be part of these great competitions – there’s a great deal of joy in experiencing great food – even if it goes on for three weeks! 17:15 Time to clear the Inbox: I do love to end on a clean sheet. I am in no way the tidiest of people but I do like order. I feel

so oppressed with papers on my desk, items in my inbox and loose ends everywhere. There’s not a lot I can do to eradicate them but on a Friday I like to tie them off and set things straight. ‘Do something which your future self will thank you for’ is a little motto of mine and at the end of a Friday I like to have 0 items in my inbox. If that involves having a full-on packed calendar for Monday morning with alerts popping up from 8am, then that’s fine. But to relax for the weekend things have to be straight. 17:50 The train departs Chepstow with just two stops to Cheltenham and I’m on a conference call with my club’s codirectors getting a few things done for the weekend. Eight home skittles matches and three home squash matches have depleted bar stocks; two home rugby matches and three big matches on TV to come will mean a brewery run in the morning.

42 April/May 2016 SANDWICH & FOOD TO GO NEWS

I’m also bringing a group of members together to review our lease for our clubhouse and pitches. We’re a registered CASC organisation and we have very little money to buy in professional help. Luckily we have surveyors and lawyers who play or used to play squash or cricket or rugby at the club. We’re trying to form a working party to renegotiate with the local council to extend the lease and bid for funds to redevelop the place. It’s no longer fit for purpose and after 40 odd years it’s starting to crumble. To not be driving does allow me to have conversations about plans and leases on the way home. It’s not exactly Friday night, Rock’n’Roll stuff but it’s a quiet evening. I’m carrying a few injuries into tomorrow’s game so it’s ice packs at the ready. It’s the end of a long week but we’ve got so much to look forward to – 36 of Yorks & Humber’s finest sandwiches coming up on Monday. Happy days!

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SPECIALIST SUPPLIERS TO THE SANDWICH INDUSTRY Ready to use bacon rashers & bits. Call for variations & pricing

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To advertise call Paul Steer on 01291 636342 April/May 2016 43

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INNOVATION USES ■

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Enables a faster, even and consistent application of spread to the surface of bread in one action It applies spread up to five times faster than conventional butter knife Suitable for anyone involved in sandwich preparation Compact and convenient: will fit into any kitchen especially where space is at a premium Offers a highly efficient and affordable alternative to high cost automatic spreaders and dispensers Requires no power: fully portable within the preparation area Useful as a standby utensil (e.g. in the event of automatic machine downtime, breakdown, maintenance, or even simple power cuts) Suitable for use with other spreadable products, e.g.good quality mayonnaise, cream cheese.

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When empty it weighs less than a 800g loaf of bread. Loaded with 340g of spread, it can achieve a spread rate of 105 slices/5 loaves in 2 minutes 30 seconds. Spread is encapsulated in the hopper unit and helps reduce the risk of airborne contamination and helps avoid cross contamination from other products Easy to fill and refill. Spread should be mixed slightly to soften before filling. There will be no deterioration in spread quality and efficiency even after it has been stored in either fridge of countertop. Faster production rate ensures end product remains fresher for longer. A two-part utensil that is easy to dismantle and clean : requires no special detergents. Dishwasher safe. Food safe. Designed and manufactured to the highest standards using catering grade 304 stainless steel One unit will provide many years of continual, fault free service.

New butter spreading innovation How many times have you thought: “if only there was an easier and faster way of spreading butter or margarine?” The well thought-out Offundo butter spreader looks like a great new solution

A

new (and remarkably simple) butter spreading utensil is aimed at making the sandwich spreading process considerably faster and more efficient. The Offundo butter spreader was designed by Kevin Whitehead, who having worked for many years in the catering industry and also owned and ran his own fast food outlet, fully understood the need to be one step ahead of the competition. He also appreciated the importance of identifying and implementing cost savings wherever possible. Kevin’s initial aim was to design a utensil that enabled him and his team to work faster and more efficiently, something an ergonomic and time saving design, but at the same time a utensil that was practical, easy to use, fill and clean, and require little or no maintenance. Basically, something that would make butter spreading much easier, and result in a better sandwich. By increasing efficiency (30 seconds to apply spread to a 21 slice loaf – equivalent of 1 pair of hands doing 4 times the work) the spreader is equivalent to, if not better than, many automatic counter top dispensers that cost many hundreds of pounds. It is made up of two parts – the hopper and the plunger. Tempered butter (or spread) is loaded into the Hopper. The

44 April/May 2016 SANDWICH & FOOD TO GO NEWS

Plunger is then placed inside the Hopper containing the spread. Depressing the bar on the top of the Plunger exerts pressure on the butter inside the Hopper, which is then extruded via an aperture at the base plate of the Hopper. The width of the Hopper is designed to spread the full width of an average slice of bread in one action. By drawing the butterer across the face of the slice of bread, butter is spread evenly and consistently. It is quick and easy to clean. Any surplus spread can be easily expelled by exerting pressure on the plunger and it can be placed into hot soapy water or detergent or into a dishwasher for cleaning. It is compact and can be stored easily on the countertop or in the chiller cabinet or fridge. www.offundo.co.uk.

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To advertise call Paul Steer on 01291 636342 April/May 2016 45

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L ABELLING

g n i l l e b a l n Nutritio s e h c a o r p p a deadline

In December 2016, the EU Food Information to Consumer regulations (or EU FIC) come into force in full, requiring nutrition data to be included on all pre-packaged food labelling. Are businesses ready for this change or are they going to be caught short, asks Pete Howells, technical manager, Positive ID Labelling

I

n December 2016, the EU Food Information to Consumer regulations (or EU FIC) will come into force in full, requiring nutrition data to be included on all pre-packaged food labelling. Are businesses ready for this change or are they going to be caught short? The EU 1169/2011 Directive required a swathe of changes to food labelling in the processed and pre-packaged food industry. It is such a wide-ranging change the EU gave five years for it to be implemented and that five-year deadline arrives on 13 December 2016. The first phase of the regulations came into effect on 13 December 2014 and has been largely implemented without much difficulty by the food industry. It covered identification, legibility, ingredient and allergen listing, durability and other matters that were already in place in the

UK’s own 1996 regulations. Phase one harmonised and unified food labelling under one set of rules, making it easier for food businesses to comply. That being said, there are many disparate directives that can impact on the labelling of any specific product and it is far from easy for food producers to ensure they are meeting their obligations. The second phase of EU FIC requires pre-packed and processed foods to be labelled with defined nutrition data. For small businesses, there are few viable solutions to help them meet their obligations to the Brussels machine. The EU FIC specifies that food businesses include a minimum of the following nutrient indicators per 100g/100ml on their products: • Energy (kcal and kJ) • Fat (g) • Saturated Fat/Saturates (g)

46 April/May 2016 SANDWICH & FOOD TO GO NEWS

• • • •

Carbohydrate (g) Sugar (g) Protein (g) Salt (g) The data must be placed at least on the “back of pack” but may be duplicated in full on the “front of pack”. If the business would rather, they can limit the front of pack data to just energy, but they cannot pick and choose; it is nothing at all, just energy or energy, fat, saturates, sugars and salt. Food business can also include other specific nutrient data in the back of pack data on their products. As with the minimum, these nutrients must appear in a specific order, be reported in specific units and within the same field of view as all other nutrient data. The additional nutrients are: • Mono-unsaturates (Fat) (g) • Poly-unsaturates (Fat) (g)

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L ABELLING • Polyols (Carbohydrates) (g) • Starch (Carbohydrates) (g) • Fibre (g) It is also possible to mention vitamins and minerals but only from the approved listing found in the appendices of the 1169/2011 Directive. Of course all data shown on the labels must be legible in accordance with the regulations too. That legibility standard is set in a typically complex appendix stating that a font should have an “x” height of not less than 1.2mm. To normal mortals using normal fonts (Arial or Times New Roman), that is a font size of 6.5 points. SolutionS There are three ways food businesses can go about solving their obligations: 1) Send their products for expensive and time-consuming laboratory analysis. 2) Download and decipher the approved CoFIDS database to calculate their nutrition data. 3) Alternatively, buy one of the few software solutions to calculate nutrition data for them and export that to their labelling system. Assuming most food businesses have neither the time nor money to entertain the first two options, this leaves the need for the industry to embrace the software solutions being offered to them. These offer a practical, affordable and technically satisfying solution to the penpushers of the Brussels juggernaut. How doeS tHe Software work? The basic premise for the software solutions are simple. Step One: Once you know the nutrition data for a given quantity of a foodstuff (e.g. 100g), you can calculate any nutrition data for any other quantity of that same foodstuff by simple factoring. Step Two: if you know the quantity of all the individual foodstuffs that you use in your recipe, you can repeat step one then add them together to give nutrition data for your recipe. Step Three: Once you know the nutrition data for your recipe in full, you can factor that back to an accurate nutrition table for 100g/100ml of that product. It’s just maths! The difficulty faced by food producers is that their recipes are unique to them and they may use a combination of constituent ingredients that are not in the CoFIDS dataset. To overcome this, the software

solutions allow users to add their own products into a secondary library alongside the CoFIDS data set. For example, if a producer is using a lesser-known wholesale brand of mayonnaise in their products, they can add that mayonnaise brand to their own private library for use in their labels. In doing so, the food producer adds the nutrition data and lists the ingredients that themselves are labelled on the product. Once the constituent ingredients are all present in the private and/or CoFIDS data libraries, the user can create a recipe to represent that product. The recipes can include few or many constituent ingredients and the user simply indicates how many grams of a foodstuff are used in the recipe to create the overall product. Once complete, this can be named and saved and even re-used to create a variant of a recipe (e.g. Ham Sandwich used to create the variant Ham & Egg Sandwich or Ham & Salad Sandwich). imPlementing tHe data: Each food producer will have their own labelling solution in place and this will need to be changed but the print industry has a role to play in helping food producers meet the change. The impact for small businesses using thermal print solutions could be limited whereas larger operators will have substantial on-costs atop the burden of gathering the data. For smaller producers, it is commonplace to use a small direct thermal or thermal transfer printer to create labels using a pre-designed stock label. These players are going to see the least impact on their business as it is possible to link the output of the nutrition calculation software directly into label databases. In effect, they will only need to redesign a template layout for their labels to implement the change. For larger producers using fully preprinted labels, the cost implications could be massive with a need to re-design label layouts, add new typography as well as pay for expensive printing plates to be made to manufacture the new labels.

Digital print solutions are a growth area in the label print industry that no longer needs expensive printing plates. Digital not only enables customers to change designs at the drop of a hat but also exploit shorter print runs to test redesigns for marketing purposes or to run competitions. This regulatory change may persuade more food manufacturers to seek out digital printing solutions from the label press industry. getting HelP The onus of the law is upon food producers. As ever, ignorance is no defence from the bureaucratic onslaught. Your local County Council Trading Standards Department should have help on their website to assist you meet the regulatory burden. You can find more information about the EU FIC regulations in a variety of publications through the EU machine itself at: http://ec.europa.eu/food/safety/ labelling_nutrition/index_en.htm and there are additional resources provided by other for and not for profit organisations. This can be located by searching for “1169/2011 regulations”, “EU FIC Regulations” or “Food Labelling Regulations” using your web browser and search engine. About the author: Peter Howells is Technical Manager for Positive ID Labelling based in Melbourne Derbyshire. Positive ID Labelling manufacture a full range of digital and flexographic label solutions, hand labelling solutions and have recently launched nutridata.co.uk, a software solution to help companies comply with the new EU FIC regulations.

www.sandwich.org.uk April/May 2016 47

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PROMOTIONAL

RAP’s New Freshpack Plus Packaging Solution Extends Sandwich Shelf Life to P+5 Improved Packaging Design Proven to Keep Food Fresher for Longer, Reduce Waste and Save Money RAP, the market leader in food-to-go packaging is continuing to be recognised for its simple, clever packaging solutions following the launch of its revolutionary Freshpack Plus carton sandwich wedge. The solution, which is the world’s lightest sandwich cartonboard packaging, represents a critical breakthrough in fresh food packaging. Thanks to a unique packaging design, Freshpack Plus is proven to keep food fresher for longer, thereby reducing waste and saving money. Following in-depth testing, Campden BRI, a leading food analysis consultancy, has proven that the sandwich retains the same freshness on P+4 as the existing pack at P+3. They have also proven that the sandwich gets a ‘good rating’ on P+5, depending on the ingredients. Made from lightweight, sustainable cartonboard and film laminate, Freshpack Plus is able to increase the sandwich’s shelf life as a result of a number of advanced design enhancements that prevent airflow going into the packaging. Significantly, the film acts as a water and airtight barrier for sealing in freshness and protecting from contamination

solutions that not only push the boundaries, but add value for both brands and consumers alike, and Freshpack Plus is no exception. The end result is tried and tested solutions that are not only awardwinning, but also continue to deliver a significant transformation for some of the world’s most wellknown retailers, coffee shops and food-to-go outlets.”

Reduced Waste – Improved Profit Margins Even in a short supply chain, increasing shelf life by just one day from 3 to 4 days, can potentially make a major impact on out-ofdate wastage. This allows for greater fluctuations in consumer demand, resulting in a real impact on the amount of waste at the retailer and improved profit margins. In this format, the RAP sandwich pack continues to be the lightest cartonboard packaging on the market. The solution, which can be run on the same line as the existing FreshPack, also delivers benefits throughout the entire supply chain including reduced transportation costs and CO2 emissions. Graham Williams, CEO at RAP comments:

48 April/May 2016 SANDWICH & FOOD TO GO NEWS

“Central to our ‘Fresher Thinking’ philosophy, this ground-breaking solution has been designed to meet the specific needs of the chilled food-to-go market. With its proven capabilities, Freshpack Plus ticks all of the boxes and more, from its industry-leading lightweight construction, to its ability to extend shelf life by an additional day.” Advanced Packaging Solutions Freshpack Plus also offers excellent branding opportunities, shelf impact and product visibility, with the board providing strength and a quality print surface for image and information. Julian Money, Founder of RAP adds: “We’re passionate about developing packaging

Award Winning The news follows a number of recent successes for RAP, including the coveted 2016 ‘Foodservice Packaging Association (FPA) Sustainability Award’ for the company’s Modified Atmosphere (MA) carton packaging. Other award wins include RAP’s HotRAP solution, which picked up a ‘Gold Excellence Award’ at Pro2Pac and ‘Best Unique Packaging Solution’ in the Café Quality Food and Drink Awards. RAP’s BagRAP solution is also currently shortlisted for the ‘New Packaging/Equipment of The Year Award’ at this year’s SAMMIES. Further award success is expected throughout 2016 following the recent launch of MultiRAP and two new packaging systems. To find out more about RAP’s pioneering product range visit www.rapuk.com, call 020 8069 0700 or email info@rapuk.com

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Awar Award d Winning Food-to-Go Food-to-Go Solutions

Our FoodService range features many of our award winning solutions. To find out more and see why we’re recognised by the industry for our groundbreaking systems, speak to us or visit www.rapuk.com.

SIMPLE, CLEVER, P PACKAGING ACKAGING SOLUTIONS Rapid Action Packaging Ltd, Mansel Court, 2 Mansel Court, Wimbledon, London SW19 4AA T +44 (0) 20 8069 0700 F +44 (0) 20 8069 0701 E info@rapuk.com www www.rapuk.com .rapuk.com

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PACKAGING/L ABELLING

AM Labels Ltd launch NeuraLabel 300x colour label printer LABELLING and bar coding specialist AM Labels Ltd has launched the NeuraLabel 300x colour label printer, capable of printing up to 20 inches per second. It is designed to meet the needs of companies wishing to print medium to high volumes of good quality, full colour labels delivered in-house and on demand, with the excellence that comes from professional printing. The printer offers a high print resolution of 2400 x1200 dpi, catering for a variety of print widths from 76 – 216 mm, and at the same time produces sharp, vibrant images on a wide selection of label media. The NeuraLabel 300x uses waterresistant, pigment based ink, producing print which is both durable and fade

resistant. The printer is able to accept die cut labels (with a black mark), either fan folded or on rolls, as well as continuous media for finishing separately, or utilise die cut labels with a black mark. A comprehensive range of media options are available from AM Labels Ltd., using their in-house label production facilities. The NeuraLabel 300x also features an optional, high speed un-winder and re-winder for effortless roll to roll label printing. Tony Mariani, Managing Director at AM Labels Ltd., says: “The NeuraLabel 300x is a remarkably fast, full colour label printer, which gives us the opportunity to offer a solution to companies wishing to print higher volumes of full colour labels.

“The print quality is exceptionally high by any standard, and achieves this at an outstanding speed of 508 mm per second. Customers can purchase a truly cutting edge printer at a very affordable price.”

Labels make the difference. Primera’s smart label printing solutions

Colpac launches Zest compostable packaging range COLPAC has launched a new packaging range called Zest, using compostable materials certified to EN13432 standard, which break down in under 12 weeks. The sandwich, salad and wrap packs are printed with a kraft effect for an authentic and natural look and feature a subtle green design, evoking thoughts of freshness. To complement the three packs in the Zest range, Colpac also offer two and four cup carriers, 6 and 12 fl.oz cups with lids and a windowed baguette bag which are all also made using EN13432

certified compostable materials. With three designs which feature characters and scenes created by Colpac’s in-house design team, the Woodland Party/ Meal Boxes are ideal for eco-conscious venues and younger customers alike. For on-shelf impact, the range (excluding the cup carriers) can be customised with a customer logo using Colpac’s ‘Add a Label’ service or can be custom printed (subject to minimum order quantities) with an own design. Tel: 01525 712 261 www.colpacpackaging.com

50 April/May 2016 SANDWICH & FOOD TO GO NEWS

SANDWICH and food-togo producers are ideal candidates for on-demand colour labelling, because it allows them to quickly adapt to design changes dictated by marketing or government regulations. One of the leading manufacturers of speciality colour label printers is Primera Technology, widely known for its inkjet-based LX-Series label printers, which allow users to print on the label material, not directly on the product itself. These printers provide flexibility for small to midsized companies that want to print short-run labels on demand. By bringing their label production in-house, snack and sandwich producers can print only the quantity of labels needed, which cuts down on inventory and wasted labels. When purchasing desktop labelling equipment, foodto-go manufacturers should consider the following factors:

Cost per label: Compare what they are currently paying per label with the label printer they are interested in buying; Quality: Compare how a label looks when printed on different printers and look for print quality imperfections, such as banding, bleeding and colour vibrancy; Ease of use: Not all printers are easy to use and fix, so if something goes wrong, tech support for the life of the machine and extended warranties can help with future problems. Primera’s UK distributor KTEC Group presents these innovative products e.g. at the Lunch! Show (September 21-22, 2016; stand #M140) in London. http://primeralabel.eu

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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.

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PACKAGING

RAP wins FPA’s 2016 Sustainability Award RAP’s pioneering Modified Atmosphere (MA) carton packaging has been awarded the coveted 2016 ‘Food Packaging Association (FPA) Sustainability Award’. Central to the company’s ‘Fresher Thinking’ campaign, the MA technology has been adopted throughout a number of RAP products to help keep food fresher for longer, therefore reducing waste and saving money. The carton packaging solutions are hermetically sealed, enabling gas flushing – thanks to a pioneering barrier film. This technological revolution is ideal for retailers who require a much longer shelf life, as the MA carton technology achieves a residual 02 of less than 5% inside the packaging to extend the life of the product. Graham William, CEO of RAP, comments: “With its ability to help maintain a responsible and sustainable food system, our MA

carton technology represents one of the most significant breakthroughs in fresh food packaging in recent years.” The FPA judges, who referred to the technology as a ‘critical innovation’ with ‘meaningful, longterm impact’, were particularly impressed that the MA Carton Wedge had increased a single client’s annual sales by 30 per cent due to an increase in shelf life. A carton dayfresh sandwich wedge and freshpack carton sandwich wedge (nonhermetic) only have a maximum P plus 3-4 days shelf life. In comparison the MA Carton Sandwich Wedge will, as a minimum, double this and, depending on ingredients in the chill chain, extend shelf life up to 28 days.

Julian Money, Founder of RAP comments: “The MA carton technology can optimise shelf life and reduce food waste. As a result our customers are able to benefit from a significant transformation within their businesses, whilst at the same time boosting their own sustainability credentials.” The MA carton technology is available across the following RAP products: Carton Sandwich Wedge; Carton Food Tray; Softpack and BagRAP. The FPA award win follows a number of recent successes for RAP which have included the groundbreaking HotRap™ solution picking up a ‘Gold Excellence Award’ at Pro2Pac and ‘Best Unique Packaging Solution’ in the Café Quality Food and Drink Awards.

London Bio Packaging partners with Bunzl on new Graze Pots range LONDON Bio Packaging has partnered with Bunzl Catering Supplies to launch a new range of disposable Graze Pots under its ‘Revive’ range of recycled and recyclable food packaging. It follows recent research from Horizons, which revealed that 48% of foodservice operators had experienced an increase in sales of snack products. Utilising London Bio Packaging’s expertise in sustainable product development, Graze Pots will provide operators with an ideal solution to package and present ‘snack size’ portions, in a high clarity pot containing 30% recycled PET content. To ensure optimum on-the-shelf appeal for customers, the packaging has been designed with a rounded curve base for aesthetic appeal. The range of seven new products are packaged and delivered stacked in quantities of between 1,120-1,500, allowing for easy, compact storage in small spaces, whilst the secure lid with

a recess, allows for label application and easy stacking. The innovative Graze Pots can be sealed with either a lid or an ingredient filled topper and lid, allowing caterers to invent and present a limitless number of flavour combinations, whilst also keeping wet and dry ingredients separate; such as pitta and hummus or granola and yoghurt. To complement the launch, Bunzl Catering Supplies has developed opaque 55mm circular food packaging labels, perfectly fitting Graze Pots and lids. Also made from PET, the labels

52 April/May 2016 SANDWICH & FOOD TO GO NEWS

are designed to be recyclable in the same way as the pot and the lids, without needing to separate the label from the product before disposal. As part of the wider range of off-the-shelf labels from Label 2 Go, they can be easily over-printed with Food Information Regulations (FIR) compliant labelling via the Bunzl Catering Supplies Caterlabel service. Mike Hoare, Sales Director of London Bio Packaging, commented: “Grazing out of home is now a huge part of the UK culture and a trend that shows no sign of abating. With the launch of the recycled and recyclable Graze Pots, we have created a solution for caterers who need a product that allows them to invent and present an unlimited number of smaller portion dishes sustainably.” The Graze Pots Range includes 175ml Small, 300ml Medium, 350ml Large, and 425ml Extra Large Graze Pots, as well as pot lids and topper.

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PROFILE

Tight artisan sandwich focus for

Bread Meat Cheese Stamford, Lincolnshire’s latest food to go outlet is Bread Meat Cheese, a new sandwich bar founded by brothers Nigel and Jim Davis, with a focused range of just four sandwiches, two ‘toasts’, and some soft drinks. Simon Ambrose paid a call

I

t’s midday in Stamford, Lincolnshire on a busy market day. I’m standing in a narrow, sloping street outside the new sandwich bar Bread Meat Cheese after a two-hour drive - and I’m worried! The external marketing seems a bit muted with no apparent visuals on the windows, other than the name on the fascia. It’s also a bit dark inside but the sign says open? Big relief. I push the door and there’s co-founder Jim Davis, with assistant Barry, hovering in the background. Formalities over, he explains why the external publicity is a bit low-key.

“We’re not allowed any signage that sticks out. There are also very strict rules about what you can or can’t put in the windows. “We were originally going to have a vinyl across the front but we were advised not to do that. We’ve also had to tone the logo down as well … but Stamford is a small place and we’re just five seconds from the main street, so people know we are here. If you’re good enough, people will find out where you are.” There’s a customer enjoying one of the ‘toasts’ - an acquaintance of Jim’s from a street food course he went on in London - but it seems a little empty inside.

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PROFILE There’s a couple of stools and a small breakfast bar at one end, and at the other - a drinks chiller cabinet and behind that a coffee machine, worktops, sinks and other catering equipment. But no sign of any cakes, pastries, confectionery, or the other familiar goodies that normally make up a sandwich bar environment. There is, however, against one wall, a chalked up menu board and this makes clear what the business is all about: a very tightly focused range of just four artisan sandwiches and two ‘toasts’, all artisan and using ingredients sourced from local suppliers. They are the Divine Swine , a Roast porchetta (rolled loin & belly from Groovy Foods) stuffed with herbs & garlic, served warm on a rustic baguette with salsa verde; the Poacher , a signature blend of local cheeses including Lincolnshire Poacher with a hint of onion, served toasted on sourdough; the Meg Ryan , Pastrami with American mustard & dill pickles on sourdough; and What’s Your Beef , a salt beef on sourdough served with American mustard & dill pickles. There are also two ‘toasts’: the Aussie Avo Mashed avocado, lime juice and chilli on a single slice of grilled sourdough; and Smoked Salmon : an oak smoked salmon with low fat chive cream cheese on a slice of toasted sourdough. “There’s clearly a market for people who want to buy a supermarket sandwich but equally we think there’s a market for people who don’t want to buy a supermarket sandwich, who want something that’s freshly made,” says Jim.

‘Sometimes the key to business success is to say no to business opportunities. We’ve already had people asking if we can do outside catering. I’ve said if you tell us what you want, I’ll think about it’’ “So our aim has been to try and come up with a modern menu for people that like good food. We just want to do a few things well, using locally sourced ingredients – that’s why we’ve only got five items on the menu. But why no cakes, pastries and confectionery? Surely customers would prefer to buy a full contingent of food to go from one venue, than go somewhere else as well? Jim says they want to focus purely on their sandwich offer initially but they will review the situation once they really get themselves established. “The great thing about the business is that it can take us where it wants to take us, but we’ve taken the decision to keep it very focused initially. “We don’t sell pastries or cakes, for instance, because we wanted to make sure we could do it properly first; it’s just sandwiches at the moment and that’s because we want to get a reputation for great sandwiches. From my own business background, I’m a great believer in focus. If people come in and we sell a lot of stuff and it’s just

OK, that’s not what we’re about. “Sometimes the key to business success is to say no to business opportunities. We’ve already had people asking if we can do outside catering. I’ve said if you tell us what you want, I’ll think about it.” They’ve certainly put a lot of thought into the sandwich range, and worked hard to source products locally. “We use Hambleton’s sourdough bread, a bakery just round the corner, which won the ITV Best Baker of the Year two years ago,” says Jim. “It’s great bread – as good as you can get, I think. They do a wheat and rye sourdough and we use their baguettes as well and collect it fresh every day. “I know exactly where all our other products come from as well. The pork, for example, comes from a small farm supplier, Groovy Foods, ten miles away. I’ve stood in the field with the guy that runs it and his pigs - he does his own butchery as well. “We could buy it cheaper but we don’t. I come in every morning and roast it and at the end of the day we either take it home or throw it away. In other words, it’s a fresh piece every day. “We also started to get a lot of requests about having a salt beef sandwich, when we started to talk to potential customers. We couldn’t find a supplier in Stamford, so we source it from Peterborough, although it now looks as if there may be one locally after all, as a potential supplier came in the other day. It’s served on a sourdough and it sells very well. “Working with the local producers has been amazing – nothing is too much trouble for them. I also love talking to customers about it because most people who come in are interested in talking about provenance. “We also do a pastrami sandwich called a Meg Ryan at the moment, my homage to the film When Harry Met Sally and the reference to Katz Deli in New York. We’ve also talked about doing a Reuben as well. “The Poacher has also been amazingly popular: we use Lincolnshire Poacher’s cheese and a Compte, as well as a melting cheese which is a bit of a secret .., with a hint of onion. I had a guy in yesterday who said it was the best cheese sandwich he had ever had, so I was quite pleased about that.

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PROFILE “But the menu changes week by week. The Divine Swine is probably our most popular at the moment: it’s a loin of pork with the belly attached, which we stuff and roll and we use our own spice rub on the outside. We serve that with a fresh salsa verde. “But next week it is coming off and we’re going to replace that with The Hot Ox, which is braised ox cheek with a bit of cheese and home-made japapeno red onion relish. When the Hot Ox goes we will replace that with ‘What the Duck’. We’ve got the name before we’ve made it – it keeps me amused in the middle of the night! “We had a guy wanting an egg mayo this morning and we had to disappoint him because that’s not the sort of sandwich we want to do. Having said that, we have a section for supporters on the website where customers can give us their suggestions and tell us what they would like. We also have special offers for our supporters – for example, we do a free coffee February. (If they sign as a supporter, they get a free coffee with every sandwich in February). “We’ve also just introduced a sampler where we offer three half sandwiches and you can pick what you want off the board. We’re not going to be the cheapest in town although we think we’re great value.” They’re open from 10.30am to 3.0pm, Monday to Friday currently and this may be extended. “We could open on Saturdays but I think we’ll wait until the summer when we have more tourists coming to the town. We may also start playing around with breakfast ideas. The temptation was to try and do it all from day one, but we’ve decided to take it slowly.” So, how did they find their way into the food business? It seems that both Jim and co-founder, brother Nigel have both been really interested in food for years, although neither of them has worked in the food business before. “I ran a number of subsidiaries for a PLC. I then did a bit of management consultancy for colleagues and friends, but I got a bit bored with that. At the age of 57 I decided there was one last big thing I wanted to do and that was to get involved in the food industry,” explains Jim. “I’d cooked at home for 30 years and it was always me that ended up doing people’s barbeques or wedding

Divine Swine Roast porchetta (rolled loin & belly from Groovy Foods) stuffed with herbs & garlic, served warm on a rustic baguette from Hambleton Bakery with salsa verde.

Poacher A signature blend of local cheeses including Lincolnshire Poacher with a hint of onion, served toasted on sourdough from Hambleton Bakery.

MeG RyAn Pastrami with American mustard & dill pickles on sourdough from Hambleton Bakery. What’s your Beef Salt beef on sourdough from Hambleton Bakery served with American mustard & dill pickles.

Toasts: Aussie Avo Mashed avocado, lime juice and chilli on a single slice of grilled sourdough from Hambleton Bakery. Smoked Salmon - an oak smoked salmon with low fat chive cream cheese on slice of toasted sourdough. anniversaries and so on. Barry and I used to cater for sports clubs and that sort of thing in the area. “I’d travelled quite a bit to Sydney, New York and London and was always interested in what they did there in the way of food to go and I was also a keen follower of street food – in fact, I even did a street food course.” Nigel works in marketing, and actually does a lot of social media

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management for restaurants, and shares a similar passion for food. Jim adds: “We did most of our preopening marketing through social media. That’s actually my brother’s line of business: he does a lot of social media management for restaurants and he designed our website. People always say you shouldn’t work with your family, but we’ve not had a row so far! So I’m responsible for developing the menu and cooking the food and he is responsible for the marketing side. “The social media response has been great so far to the shop, although it’s only been open for just over a week. People that come in like it – some of them have been in three times. We could certainly do with more coming in, but I think it’s going to take time. There’s lots of cafes and restaurants in Stamford. but no-one is doing this sort of thing.” With the sandwiches being made in front of the customer, what happens when it gets busy? “We have had a queue already, but we basically have to say to people, look, we cook everything fresh and it may take a couple of minutes or possible longer. No-one’s complained. “We’re really very excited about the business. It’s not a huge investment but it is important to us, of course. We’d spent a year previously trying to find a premises. We’ve had to paint it throughout, put the flooring in and the whiterock wall cladding, as well as buy the kit and put the sinks in.” How did they research the business before hand, I ask? “We did a lot of stuff on-line. Nigel and I know the food industry fairly well. We also went to food events in the area.” I’ve tried one of the sandwiches by this time – The Poacher, which really is very good, although curiously, served in a fish and chip tray; their take out sandwiches are served in the more conventional brown bags with handles. Inevitably, they’ve had a few teething problems so far: the new fridge broke down, which meant taking the door off twice – first when it was taken out, and days later when another came back - and they’ve had problems with the terminal. Now things seem to be running more smoothly. I certainly wish them the best for the future.

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The Tetley

Great British

Brunch Challenge WIN

£500

runch is a great excuse for friends to get together, which makes it the perfect meal for a café. The relaxed, social affair ticks so many boxes that the whole world is in love with it. But did you know this world famous portmanteau is a British classic dating back over a hundred years? It made the Oxford English Dictionary in 1896 having first been coined the year before in Punch magazine. Because it’s a British classic, the classical British accompaniment is, of course, tea. So our great friends at Tetley have given us their range of tea to inspire you to match up a fabulous new brunch dish. All you have to do is to create

B

a new brunch dish (sweet or savoury), or adapt a classic to match with one of these Tetley teas: Tetley Earl Grey Tetley English Breakfast Tetley Green Tea Tetley Lemon and Ginger Tetley Green Tea and Mango Tetley Raspberry and Pomegranate Remember, this is a live competition in a theatre environment so you won’t have a full kitchen to prepare in. The dish must, therefore be simple to prepare or assemble. You could always prepare some ingredients in advance, if you would do so in your café, but consider transport and storage before creating your recipe.

How to enter both competitions: In the first instance, please send your name, address and telephone number to caron@jandmgroup.co.uk by 18th May 2016. Contestants will be sent the competition entry form and full details of the competition. Free samples of the sponsors’ products will be sent out in early June to inspire your recipes – which you’ll need to submit by 1st July 2016.

Contestants may submit up to two entries per category. 58 April/May 2016 SANDWICH & FOOD TO GO NEWS

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The Café

Sandwich

Challenge Judged at the lunch! Show by celebrity chef Theo Randall

omprising three separate competitions, this award aims to encourage the development of sandwiches (whether made in-house, or bought in) that have been developed specifically for the café/coffee bar market. Those entering will be asked to nominate a drink to complement and accompany their sandwich. The entries for this award will be judged at the lunch! Show on 21st September, by a panel of expert judges headed up by celebrity chef Theo Randall.

C

W IN £500 Contestants are welcome to attend one of Bradshaw’s development kitchens, or a loan oven can be arranged, if appropriate.

THE SANDWICH CHALLENGE CATEGORIES

Menumaster toasted sandwich competition Contestants are asked to create a toasted sandwich recipe in this category, using ingredients of their choice, which has to be cooked in the Menumaster Commercial oven at the lunch! Show. The same oven can be made available for any competitor who wishes to perfect the cooking parameters prior to the competition.

The Norseland cheese category Contestants are asked to create a sandwich recipe, using any or all of the three nominated cheeses - Mexicana, Applewood and Jarlsberg, together with any carrier (wraps, bagels, bread) and other ingredients of your choice. Samples of all cheeses will be delivered to each contestant in June.

New York Style Bagel Category Contestants are required to create a hot or ambient bagel sandwich, using either a plain or multi-seed New York Style Bagel from the New York Bakery Company. The sandwich

must contain no more than five ingredients, excluding the bagel and any spread/butter/ mayonnaise/sauces and seasoning. The sandwich must be suitable for a lunch offer, specifically and is to be prepared using standard equipment. Please submit a photograph of your finished recipe.

www.sandwich.org.uk April/May 2016 59

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AROUND THE TRADE

Ginsters launches new limited edition sandwiches GINSTERS is launching two new limited editions – Smokey BBQ Ham Hock with Cheddar & Slaw and Chicken & Pesto. The new flavours are available through Ginsters Van Sales across the Impulse Channel. The new limited edition flavours have been created to help retailers boost sales by generating additional interest, it says. The Smokey BBQ Ham Hock, Cheddar & Slaw sandwich is filled with British ham hock and cheddar, complemented by a smokey BBQ sauce and finished with mayonnaise and coleslaw on white bread. The Chicken & Pesto sandwich taps into another popular flavour combination by combining British roast chicken breast with green pesto and slow-roasted tomatoes,

mayonnaise, rocket and Apollo lettuce leaves, between two slices of malted grain bread. Linda Evans, Sales & Marketing Director at Ginsters, comments: “Food to go is currently worth £4.8 billion, but with the category predicted to continue growing to £7.8 billion by 2020, competition from outlets serving lunchtime solutions is likely to increase massively. By tapping into increasing consumer demand for variety, quality and British ingredients, our limited edition sandwiches provide retailers with the chance to make the most of this increasingly valuable sales opportunity. “To encourage additional purchases, and to help become a destination of choice for regular

Nina Bakery launches Sub Pitas at Hotelympia NINA Bakery, a leading producer of artisanal pita breads for the restaurant and catering industries, launched ready-baked Sub pitas at Hotelympia. Their traditional pitas are artisan-baked from the finest, clean label, completely additive free without added sugar or fat. Slowly stone baked, they come in a range of sizes and are airy, fluffy and moist but also sufficiently firm so they do not tear. The pita bread is baked with sourdough and minimum quantities of yeast and has the taste and smell of freshly baked bread as soon as they are warmed up. Each pita has a pocket, ready for whichever filling the chef desires. “Slow baked, our Sub pitas offer a new and subtle taste sensation which will allow caterers to differentiate their offerings,” said Nina

Bakery’s CEO, Pierre Nehmeh. “A pita made from 100% natural ingredients wrapped around a delicious sausage offers a different taste to traditional buns, which enriches the customer’s experience. “Today there are many quickly produced products which just don’t taste the same as the traditionally baked. That’s why we use traditional slow food methods. The taste is just so much better,” Nehmeh said. Nina Bakery, which has been operating for more than 70 years, distributes from the Netherlands from where it supplies customers across Europe. Its range of pita bread varies from the bite-size, 6 cm, 18 gram, cocktail, to the 18cm, 200 gram, XL Nina pita, and comes in a variety of shapes. It is supplied to the trade frozen with an 18 month shelf life.

60 April/May 2016 SANDWICH & FOOD TO GO NEWS

lunch time shoppers, we’d recommend that retailers stock our limited edition sandwiches alongside other well-known food to go items as part of a Meal Deal offering”.

New York Bakery Company launches wholemeal bagel into foodservice NEW from The New York Bakery Company is a Wholemeal Bagel under its New York Style Bagel brand, specifically for foodservice and food to go markets. It has been launched in response to an 85% increase in the consumption of brown and wholemeal bread in the UK, as consumers become more conscious about what they are eating and seek to make healthier choices in their diet. Authentically stone baked to the company’s unique

New York Style Bagel recipe, low in saturated fat and a source of fibre, the 115g Bagel makes a tasty snack, breakfast or lunchtime offering, says the company. Supplied frozen in cases of 48, it simply needs to be defrosted in a cool, dry place for two hours, sliced and toasted or grilled for 1-2 minutes. Being supplied frozen makes it easy and convenient for caterers to manage their menus and only use products as demand requires, keeping wastage to a minimum.

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AROUND THE TRADE

Mission Foods launch innovative new super soft wrap range UK wrap brand Mission Foods has introduced what it says is a ground-breaking new Super Soft recipe to the UK foodservice market The Super Soft recipe is “the brand’s biggest piece of innovation launched in recent years”, it says, and “ensures that Mission Foods wraps are market leading in quality”. Consumer testing has shown that the wraps performed significantly better than competitor products on all measures, such as flexibility, flavour, appearance and texture.. Crucial for any professional kitchen, the wraps also do not dry out and they hold their shape once assembled. Mission Foods will initially be introducing a 10-strong Super Soft range which will consist of both plain and flavoured wraps

across a number of different sizes; followed by further NPD launches throughout 2016. The new range is being rolled out immediately to existing customers, and will give new customers even more reasons to buy into the brand. With latest Horizons

data showing that the number of tortilla dishes on mainstream menus has increased by 20% since summer 2010, Mexican street food and hand held breads have taken off in the last two years, making it the perfect time for foodservice operators to explore ways of incorporating wraps into

their menus. Dave Edwards, Head of Sales at Mission Foods, comments: “Following the success of Super Soft within the UK retail market, its launch into foodservice will give chefs a new and improved product. We have seen great results from our consumer testing, and the initial feedback from our customers has been really positive, so we are confident that the new proposition will help outlets to increase their wrap sales.”

EPoS solution helping independents to compete with big business AT a time when independent retailers are being heralded as the saviours of the British High Street, a new payment solution is being targeted at sandwich bars, coffee shops small retailers, restaurants, and bars across the UK. By combining a tablet computer with some smart software and stylish hardware, The Good Till Company offers a solution that is user-friendly for both staff and customers, and also enables retailers to access the kind of data and intelligence that give big businesses a competitive advantage at a fraction of the price. Utilising user-friendly flexible software and cloud technology, The Good Till bridges the gap between offline stores and online data. It provides the following key benefits: • Greater business insight: Users can quickly run insightful sales and

stock reports on the go, enabling them to make smarter, more informed decisions and manage business more effectively. • Customer and eco-friendly: Nobody likes to have pockets full of receipts, so The Good Till allows retailers to do away with them altogether and simply email a receipt that customers can then access at their convenience. • Take payments from just about anywhere: No need to rely on a fast internet connection, The Good Till can be switched seamlessly from the cloud to a fullyfunctioning offline mode. • Customised to your business: Intuitive POS software can be set up within minutes. Businesses can then quickly customise the interface, adding and arranging images and products so users can

62 April/May 2016 SANDWICH & FOOD TO GO NEWS

work efficiently. • Stylish design: For independent retailers, image counts, and by combining an iPad with their sleek, simple hardware The Good Till offers a practical solution fitting for even the most stylish brands. • Integrated 3rd party applications: Seamless integration with platforms like Xero and Exact make business processes more efficient and robust • Low-cost solution: The Good Till is designed to completely flexible, so is available from as little as £25 per month for software through to an affordable full hardware and software package. The software continues to be developed, with multiple currency options and a smart e-Loyalty platform due to launch later this year, which could spell the end for dozens of stamped loyalty cards.

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RESEARCH

Report reveals new trends in workplace catering

F

ood ‘pleasure seekers’, app usage and coffee appreciation are three areas set to change the face of workplace catering over the next five years, according to a report commissioned by BaxterStorey, the UK’s leading independent foodservice provider. Released at the company’s ‘Food Journey’ event held at the Gherkin, the report aims to identify key trends emerging amongst consumers who eat at their workplaces, providing businesses with insight to shape and develop their staff dining environments. The research, carried out by M&C Allegra on behalf of BaxterStorey, found that growth in the foodservice sector (which has grown 3% since last year, taking the total to value £4.1bn in the UK) is being fuelled by more consumers eating out more frequently. According to the findings, the fastest growing segments in the market are new style ‘fast food’, and street food concepts, with turnover growth of 17.3% and 13.4% respectively in 2015. These demonstrate consumers’ changing demands when eating out of home and in the workplace. This increased demand has led to the introduction of more choice from retailers and foodservice operators, encouraging consumers to try different and more innovative options. According to the report, these ‘food pleasure seekers’ make up 20% of the population. It is also noted that new technologies being used within foodservice is being embraced by the younger

consumer, and despite the ageing demographic in the UK, it is the younger consumer that is making waves with 18-24 year olds eating out on average 28.4 times per month compared to the national average of 15.1. As such, the use of foodbased apps has increased dramatically with 15% of all consumers having used an app in the past year. Approximately 65% of app users have used promotional apps, 52% booking apps, 29% ordering apps and 24% using payment apps. The report states that consumers appreciation of coffee will continue to increase and will be a key growth area in the workplace. The coffee shop/café sector is expected to grow by 8.5% by the end of 2015 with further growth expected over the next 3 years. Noel Mahony, co-ceo, BaxterStorey, said: “This report really represents an opportunity for our sector and provides a real framework for clients and employers to better understand the expectations of their employees.“Progressive

64 April/May 2016 SANDWICH & FOOD TO GO NEWS

businesses will not only understand the real engagement value which can be achieved through providing employees with tailored food and beverage solutions, but also appreciate the commercial advantages achieved through considered and insightful foodservice outlets within their buildings.” Simon Stenning,

executive director of M&C Allegra said: “The foodservice world is changing continually, and operators need to learn from and adapt to emerging trends and evolving behaviours. We’re pleased that our insight is being used so effectively by BaxterStorey to develop cutting-edge food solutions that are at the forefront of current trends.”

'The use of food apps has increased dramatically with 15% of all consumers having used an app in the last year'

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SANDWICH FILLINGS

Fill up on sandwich sales with the right fillings With British Sandwich Week on the horizon, Dairygold Food Ingredients is advising food manufacturers and foodservice operators to pay close attention to consumer trends for exciting flavours and alternative formats when looking to perfect their sandwich cheese offering DFI, one of the UK’s largest and most progressive suppliers of cheese and dairybased ingredients to the FMCG and foodservice sectors, closely monitors consumer trends to ensure its products deliver on flavour, functionality and value for money. “When it comes to lunchtime fare, sandwiches remain in high demand, but the way people consume them has changed significantly in recent years, with the rise of food-to-go and alternative formats such as wraps, paninis and subs,” says Svitlana Binns, Marketing Manager at DFI. “Cheese continues to be a hugely popular sandwich ingredient, but consumers are looking beyond what they could make themselves at home, seeking variety and exciting flavours to liven up a lunchtime staple. Research shows that smoked and spiced variants – such as chilli - are performing well, with both flavours tapping into the consumer demand for cheese with a difference.” While exciting flavours are on the rise, the growing importance of provenance means that there is also an increased demand for British cheeses, made in the UK using British ingredients. “Cheese production in the UK has a strong heritage, with a wealth of flavours and textures unique to Great Britain. Demand for cheese

produced in the UK with British ingredients means we are seeing increasing demand from food manufacturers and foodservice operators. “DFI is responding to this demand by tailoring our offering – for example, we now offer English Emmental,” says Svitlana. “It’s vital that foodservice operators and sandwich manufacturers keep up with the latest trends to deliver a sandwich offering that will keep consumers coming back for more.” Product range DFI offers a wide range of flavoured cheeses available to cater to a host of consumer tastes. With greater emphasis on provenance than ever before and demand for British cheeses on the rise, DFI’s range of Named Cheddars give customers the reassurance they are seeking. Produced in the UK, the range includes Wookey Hole Cave Aged Cheddar, Barber’s, Taw

66 April/May 2016 SANDWICH & FOOD TO GO NEWS

Valley, Davidstow, Cornish Cove and Cornish Cruncher cheddars, available in varying grated, diced, crumbed and sliced formats to meet the needs of foodservice operators. DFI’s Monterey Jack with Chilli is ideally suited to meet the needs of those customers with an appetite for spice. A buttery mild cheese which gets its zesty kick from a generous addition of chilli’s and peppers, this cheese is available in block, crumbed or sliced formats, perfect for adding to sandwiches, wraps, pittas, burritos and subs. When it comes to smoked cheeses, DFI offers a number of different variants of its Smoked Cheddar, including its award-winning Mild Cheddar Cheese which is smoked in an approved dedicated smoker. Other varieties available include English Oak, Spruce, Chestnut, Hickory, Cherry and Applewood smoked, all of which are ideally suited as sandwich fillings when used

alone or with other ingredients. Hard cheeses such as Cheddar continue to be popular among those customers with more traditional tastes. DFI’s award-winning traditional cheddar range is available in both coloured and white varieties, and are graded into Mild, Medium, Mature and Extra-Mature by specialist cheese graders. Soft cheese is also a key ingredient for foodservice operators and sandwich manufacturers, advises DFI, offering versatility and giving operators a simple means of providing healthier alternatives that still taste delicious. Its soft cheese is available in a wide range of variants including a reduced fat variety, presenting a simple way to create lower- fat sandwiches that don’t compromise on taste. It is produced from its Leeds site which is the largest soft cheese manufacturing site in the UK. It is proud to support British farmers, sourcing all of its dairy ingredients from UK manufacturers using milk from UK farmers. “There’s never been a better time to look at reevaluating your sandwich offering, to provide that choice, variety and quality that customers are looking for,” adds Svitlana. www.dairygoldfood ingredients.com

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SANDWICH FILLINGS

A slice of perfection at the Food Gallery, Marlborough

L’aquila launches new range of low oil marinated chargrilled vegetables L’AQUILA has developed a new range of marinated chargrilled vegetables with very low oil that retains the taste and bite of freshly prepared vegetables. Comprising courgettes, red and yellow peppers, aubergines and onions, these products are conceived and sized to work perfectly in salads, sandwiches, wraps, panini and pizza. The low oil content has the dual benefit of letting the flavours shine through while being gentle on the calorie count. “This new range comes with a 5% oil content, versus an average 30% oil content found in classic preserved vegetables” – explains Simona Petronitti, Technical Manager at L’Aquila. “The low oil content preserves optimum aroma and flavour, as well as retaining product texture and natural colour that can often be lost when the coloured molecules are liposoluble. Thanks to a gentle pasteurisation process, we are able to offer a 90 day shelf life from production for an allnatural product that tastes and feels freshly made”. www.laquila.co.uk

TEN years ago, food lover and ‘proper’ coffee enthusiast Bob Holman and his wife Nikki opened the doors to ‘The Food Gallery’ – a stylish café and coffee shop situated on the widest high street in the UK in the market town of Marlborough in Wiltshire. The past decade has seen Bob and his dedicated team gain a loyal following of customers who, like them, demand the very best in uncomplicated, yet flavoursome food. A fun and welcoming atmosphere combined with The Food Gallery’s menu of made to order ‘posh’ sandwiches, paninis, cakes and selection of hot food (as well as great coffee of course!) sees upwards of 250 customers through the door on a weekday alone. Weekends can see those numbers double. Bob credits much of the cafes’ success to his exacting standards when it comes to the quality and taste of his food… “We spend a huge amount of time sourcing our ingredients’’ says Bob ‘’we look for taste and quality above anything else, and are passionate about ensuring that everything we serve is the very best.’’ ‘’We take great care in selecting the products we use – even if that often means lots of taste testing!’’ So with ‘mozzarella, avocado,

68 April/May 2016 SANDWICH & FOOD TO GO NEWS

tomato and balsamic dressing’ one of The Food Gallery’s most popular handmade sandwiches, choosing a high quality, great tasting mozzarella was paramount for Bob and his team. ‘’We tried numerous mozzarellas’’ explains Bob ‘’but they just didn’t make the grade.’’ ‘’But when we tried Galbani mozzarella we knew that we had to have it in our sandwiches. The taste was just ‘wow’.’’ As well as the exceptional fresh, milky taste Bob was impressed with the texture of the mozzarella, as well as the convenience offered by Galbani’s mozzarella slices. ‘’If I could sum up the mozzarella slices I’d say they ‘taste great, have the ideal texture and are exceptionally convenient’’ says Bob. ‘’We make huge volumes of sandwiches each day and are often working at quite a pace! So the convenience of pre-sliced mozzarella in a large 1kg tub is a god-send. It means not only do we not have to prep the mozzarella, but portion sizes are also consistent.’’ Bob and his team also favour singular Galbani Mozzarella Balls (125g pack), which they find work particularly well in toasties and Paninis. www.thefoodgallery.co.uk

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To advertise call Paul Steer on 01291 636342 April/May 2016 69

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SANDWICH FILLINGS

Tofurky plant-based deli slices launch in the UK foodservice market A hotbed of new concepts WHEN it comes to sandwich fillings, the UK sandwich market is a hotbed of new cuisines and concepts, according to Europe's leading producer of cooked and fermented ready-to-eat meat ingredients. Dawn Farms, which supplies the foodservice and food manufacturing sectors in the UK and 40 other countries, constantly conducts extensive research into consumer trends and has created a culture which focuses on innovation driven by the consumer at its science and innovation centre at its European Head office in Co. Kildare. “The UK sandwich market is a dynamic, rapidly evolving arena," said Conor Cahill, who heads Dawn Farms' science and innovation centre. "It is populated with niche food-to-go businesses driving the higher end, and a number of established companies keen to develop or introduce a food-to-go offer. As a result, the marketplace is a hotbed of new cuisines and concepts for sandwich fillings." Meat remains the hero element in sandwiches, and while chicken, bacon and ham continue to be the most dominant proteins for UK sandwich fillings, the list is becoming more fragmented, influenced by the popularity of pulled meats, the rising allday breakfast market of sausage and bacon, and demand for more premium meats. Premium can mean high

quality fillings with a high meat content, such as a 100% chicken breast fillet with speciality rustic bread types. From a low base, turkey is the fastest growing protein sandwich filling in the UK, and the rise in the frequency of all-day snacking and eating out is leading to a greater demand for healthier choices and gluten-free options. Indulgence is a key draw for eating outside the home, with consumers seeking layers of indulgent ingredients to add taste and texture, and there is a growing demand from consumers to customise their own sandwich fillings. “The demand for flavoursome fillings has been gathering pace due to the growth of all-day hot food-togo, in particular ethnic food and the influence of 'authentic' street food," said Conor. "The demand for spicier sandwich fillings and the burgeoning Americana trend will only serve to accelerate that trend and we are very excited about the potential for some of our own recent NPD in this area." He added: "Our research has shown that consumers want more variety and adventure in their sandwich fillings, delivering new taste experiences with clear evidence of high quality, nutritious ingredients. Our job is to continue identifying trends, working with our customers to make sure together we exceed the demands of consumers in this ever-changing marketplace."

70 April/May 2016 SANDWICH & FOOD TO GO NEWS

ALL around the world demand for plant based meat alternatives is soaring. In the UK, according to Mintel: “The vegetarian diet is firmly on the map with 12% of UK adults following a vegetarian or vegan diet, rising to 20% of 16 to 24s”. It also reveals that nearly half (48%) of Brits see meat-free products as environmentally friendly and 52% see them as healthy. And yet a quick look at the grab-and-go line up in any UK supermarket reveals almost no items aimed at this rising demographic beyond the ever-present hummus and “ploughman’s” sandwiches. Enter Tofurky. First introduced in America in 1995, the brand has risen to become the top-selling plant-based protein range in US supermarkets and natural food stores. Most of Tofurky products are made with a combination of organic tofu, non-GM wheat proteins and bean flours. The taste and texture of Tofurky products is what creates distinction and loyal fans.

Tofurky deli slices are available in the UK at leading natural food stores including Whole Foods, Planet Organic and Holland and Barrett. Three of the company’s top-selling deli slice flavours are now available in vacuum sealed bulk packaging of ten, one pound packages per case. The range includes Oven Roasted, Hickory Smoked and Smoked Ham varieties. The savoury Tofurky deli slices yield approximately 40 slices per pound and a 100 gram serving contains 26 grams of high quality protein. “The UK has a rich history of pioneering plant based diets”, says company founder Seth Tibbott. “We are honoured and excited to see our retail range sell so well out of the gate. We think there is a huge opportunity in the graband-go sandwich market for our products. “Freefrom” meat alternatives are a £657 million per year jet stream in the UK showing double-digit growth. Who wouldn’t want to be a part of that?”

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EGG SAFETY UPDATE David Friday, British Lion Egg Processors, explains why food manufacturers should look for the Lion. “A new report by the Government’s Advisory Committee on the Microbiological Safety of Food (ACMSF) has concluded that British Lion eggs can safely be eaten runny, even by pregnant women, babies and elderly people, which is great news for consumers, retailers and caterers.

“The news about runny eggs has been well publicised, however, the draft report also raised concerns about nonUK egg products, highlighting three separate cases involving Salmonella in imported egg products. It also recommends that measures to improve the traceability of egg supplies, especially those within the catering sector, be considered.

“The use of British Lion eggs is recommended because the Lion Code of Practice, has effectively eliminated Salmonella from British Lion eggs through a comprehensive suite of measures. The wide-ranging Lion Code of Practice covers the entire production chain and incorporates food safety controls above and beyond those outlined in current UK and EU legislation, and includes: ■ British guarantee ■ Freshness guarantee – best before date stamped on the shell ■ Full registration and traceability of hens, eggs and feed ■ Laying flock vaccinated against Salmonella ■ Enhanced hygiene controls and Salmonella testing ■ Feed controls, including production of feed to Universal Feed Assurance Scheme (UFAS) Standards ■ Independently audited to the ISO 17065 standard “In addition, the Code of Practice for the Production of Lion Quality Egg Products is the only recognised egg processing Code of Practice and adds further, stringent food safety and hygiene reassurance.

“To avoid the potential food safety risks associated with imported egg products, the comprehensive Code of Practice for the Production of Lion Quality Egg Products incorporates robust food safety controls above and beyond those outlined in current UK and EU legislation, and covers the entire supply chain from breeding flocks to the egg processing plant. So, by specifying Lion Quality you can rest assured that you and your customers will be getting egg products produced to the highest standards of food safety.”

www.egginfo.co.uk

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NEWS

Tesco takes full control of Harris + Hoole TESCO has taken full ownership of the Harris + Hoole coffee and food to go chain, although It’s unclear at this stage how much they paid for the 51% stake. The retailer bought out founders Andrew, Nick and Laura Tolley who left the business over six months ago. They had built the chain up to a total of 43 outlets, including 29 in Tesco stores, with over 500 staff, who will be unaffected by the change in ownership. The Tolleys also run London-based coffee chain Taylor St Baristas. Tesco apparently took up an option to take control of Harris + Hoole that had been part of the original deal with the Tolleys three years ago. “We have worked successfully with Harris+Hoole since investing in the business three years ago and will continue to partner with the management board in the future,” the spokesman said. The deal ends a great deal of speculation over the future of Harris+Hoole, which a number of industry watchers assumed would be sold off as part of Tesco’s turnaround efforts following Dave Lewis’s appointment as chief executive almost 18 months ago.

The deal is perhaps even more surprising in the light of recent Harris + Hoole results, with losses widening to £25.6m in the year to 1 March 2015, compared with £12.8m in the year before as it opened more than 20 new coffee shops. The stake in Harris + Hoole was originally acquired by former Tesco boss Phil Clarke as part of his efforts to revive the fortunes of the chain’s big out of town supermarkets. Lewis has focused efforts more on cutting prices,

making stores easier to shop in, improving service and slashing central costs. The chain started off initially as a coffee and cakes offer, moving into allday food more seriously after six months. It took on a number of SSP food executives including Hannah Saunders, who developed an excellent range of sandwiches and food to go, becoming one of the first coffee chains to achieve excellence in both their food and their coffee.

HACCP Health Check RSSL is launching a new HACCP Health Check service for food manufacturers and ingredient suppliers. Its experts will provide an independent, thorough assessment of a HACCP food safety management system to verify that it complies with international standards such as ISO22000 and BRC7, and the various codes of practice demanded by retailers. Currently, the company believes that this service is significantly different from other service providers to the food industry as it is

bespoke to the client’s manufacturing site and associated food safety management system rather than purely ‘theoretical’ training. Too often, problems with a HACCP system are only identified when a crisis strikes, or when an external audit is carried out, so RSSL's HACCP Health Check is designed to preempt these issues and identify areas for correction before a problem occurs, it says. The Health Check may also assist those manufacturers who have concerns over supply chain

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vulnerabilities and have yet to get to grips with the Threat Assessment Critical Control Point (TACCP) concepts introduced by PAS 96. RSSL's Senior Consultant in Food Safety, Simon Flanagan notes: "A HACCP system will only achieve its purpose in managing food safety if its effectiveness is regularly challenged and it is kept up to date. Audits of the system must therefore take place to check the system is working correctly. Having an independent audit of the HACCP system can be a significant advantage as the

internal HACCP team may become too closely involved with the system, and simply fail to spot issues that have become routine and commonplace." RSSL's approach will be to undertake a full deskreview of all risk assessments, studies and documentation, followed up by on-site review of food safety management practices Its experts will conduct a full gap-analysis, highlighting best practice and corrective actions where needed. HACCP training, and additional support, is also available from RSSL if required.

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No charge

for charging? A

new survey underlines the competitive advantages of offering mobile and laptop charging, either wireless or plug-in. The propensity of the additional service to attract and retain customers is revealed by a survey of nearly 1,000 respondents commissioned by Call Systems Technology (CST). This shows that 1 in 2 consumers would feel safer knowing that they could charge their mobile phone in a café or coffee shop when required. It also revealed that 50% of respondents would be more inclined to spend longer in a café or coffee shop, ordering extra items such as drinks or desserts, if the operator offered the facility to charge their phone. The survey draws attention to consumer thinking around perceived added value services, in this instance, the simple ability to charge their mobile phone, also has the knock on effect of enhancing their experience and in turn for the operator, dwell time.

When it came to loyalty, 40% of those surveyed would become more loyal as a customer to a café or coffee shop, if they were offered a way to charge their phones, whilst at the same time keeping the phone with them. Nomophobia, is the pathological fear, anxiety, or discomfort associated with being without your mobile phone. The most recent Deloitte Mobile Consumer Survey explained it as: “The sheer panic that descends the moment you suspect that you’ve accidentally left it at home, or that sinking feeling of despair when it’s on 1 per cent charge and the sense of relief when someone offers you a charger.” With consumers wanting to stay constantly connected, 43% of those surveyed said they would actively seek out a café or coffee shop if an app had the ability to direct them to their nearest operator with a charging service. Ashley Sheppard, Group Commercial Director, Call Systems

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Technology commented: “Make sure your customers are connected! This is the key message we are seeing from our research. Today’s generation clearly values being charged and connected regardless of where they are. As an operator it’s a very simple service to offer at a basic level of customer service, which will not only enhance the experience, loyalty and dwell time, but more importantly, keep Nomophobia at bay!” But should sandwich and café shop owners let customers plug in and charge their mobiles and laptops for free or should they be charged for the privilege? It’s a no-brainer for most, with the majority of operators undoubtedly viewing it very much as an additional service to customers, which, after all doesn’t cost a great deal. But it’s by no means a unanimous view. “This is all about the hospitality business and making people feel welcome,” says Alex Stone, co-

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TECHNOLOGY

A new survey underlines the competitive advantages of offering charging facilities to customers, as an added service. But should you charge for charging, and is it time to invest in one of those newfangled wireless chargers for customers? Simon Ambrose investigates founder of TRADE, a sandwich bar and café business in Commercial Street, London. “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 their family at the weekend.” But it’s by means a unanimous view. Anderson & Co, a Peckhambased deli which serves gourmet sandwiches, for example, has a policy, which it states on its menus, of not supplying electricity for customer charging. In a website blog the owner makes clear that it’s nothing to do with cost: “Most small cafes necessarily rely on a fluid turnover of tables, so 'losing' tables for long periods is the issue we are concerned with. Essentially, each table has to host a certain number of transactions a day. A long staying customer may well purchase more items, compared with other customers. However, it is still relatively low compared to the multiple customers whom could have occupied this space over the same time period.” Interestingly, a response from a customer to her blog makes it clear what a relatively low-priced service to customers it is when he says: “To charge an average laptop for a year uses about 72kwhs of electricity, so about 0.2kwhs per day. A KWh costs around 11p but for my calculations I'll

assume your over paying at 15p. If 10 people fully charge their laptops every day of the year your cost will be £109.50 per year. “Assuming your margin is just 10% this means each laptop customer needs to spend on average 30p per visit for you to break even. Or to put it differently, if the average expenditure per customer is £5, you only need 6% of these potential customers per week to buy something to break even. Or looking at it another way if less than 1 in 10 leave and don't buy anything because of your policy you are losing money.” But certainly it seems the bigger you get, the more magnanimous you can be. Starbucks started offering Powermat wireless charging at a number of its central London locations last year, allowing punters to top up their phone's battery for free. Customers have to stick a donutshaped dongle into their device and then place it on to one of the charging mats, scattered throughout the cafes. The dongles will be available to borrow in-store and they support both iOS and Android devices. McDonalds also started to offer wireless charging spots at 50 restaurants in the UK, allowing customers to top-up their smartphone batteries without even having to plug them in last year. The fast food chain signed a deal with Aircharge to bring around 600 wireless charging points to 50 restaurants across the UK. The

chargers are compatible with the Qi standard which appears to be gaining traction and establishing itself as the dominant wireless charging technology round the world. Aircharge had previously run a small trial in the UK, which reports on the Qi at CES website say saw customers “clamoring to access” them. Unfortunately, the technology only works with compatible handsets which are currently few and far between, including the Nexus 6 and Lumia 930. Interestingly, but not unusually, our American cousins are already well ahead of the game when it comes to public wireless charging spots. Powermat is being offered as standard in 200 Starbucks locations across the San Francisco Bay area and the Seattle-based company has promised to bring wireless charging to all of its 11,100 stores in the long term. So, why hasn't wireless charging taken off in the UK in any more depth yet? The problem has been that as with all relatively new tech, there's a problem with competition between the different standards. There are two major standards for wireless charging, the Alliance for Wireless Power standard and the Power Matters Alliance standard. Both offer plenty of benefits, and while the PMA standard utilises more open technology, the A4WP standard is supported in more smartphones. Happily, PMA and A4WP merged in June last year, so both hardware and accessory manufacturers should soon be able to pump out products using the exact same tech. That should ultimately benefit the consumer, as smaller businesses are much more likely to invest in wireless charging tech for customers if the lion’s share of them can make use of it. Sadly it won’t be all plain sailing following the PMA and A4WP merger. A third standard, backed by Samsung and Qualcomm, has emerged to try and claim a slice of the market. And the technology is likely to in the coming years, offering a much improved service. Microsoft’s own truly wireless AutoCharge system is on the horizon, which is able to charge devices without the need for a pad, case or any other addition. And once we have wireless charging with the range of WiFi, our phones could be powered up in our pockets while we sip our overpriced lattes.

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NEW PRODUCTS

WORLDWIDE CUISINE ADDS SWEDISH CINNAMON ROLLS

THE NEW JIFFY BISTRO JIFFY Trucks Ltd, the best known UK supplier of hot and cold catering trucks, has launched their latest British model “The Bistro.” This truck is based on the new Vauxhall Vivaro which is produced in Luton, says Vince Vollans, Jiffy Trucks’ Customer service Manager. The end result is “brilliant”, a brand new Vauxhall Vivaro with a very economical 1600 twin turbo diesel engine, that has a 2900kg gross weight. “We have changed the design a little to allow the operator to carry a large amount of food crates in both the chilled and ambient areas, giving scope for more storage or buffet delivery. We’re sure this will be a hit with all our users; the new model is available to order now and comes with full European type approval, so can be registered in any EU Country.” Tel: 01274 596000 www.jiffytrucks.co.uk

WORLDWIDE Cuisine, who are currently launching Fazer’s Arctic Thin Breads & Wraps to the UK market, have added Fazer’s fabulous Swedish Cinnamon rolls to their range. The 24g mini crescents are fully baked with a delicious cinnamon filling and are perfect for use in breakfast, coffee breaks or as part of a dessert. They are delivered frozen, packed in 12’s with 9 bags to a case. The Swedish Cinnamon rolls are part of a quality range of bakery exports available at bakeryexport.fazergroup.com. For more information please

contact, Neal Harris, Worldwide Cuisine, 07947 602093 www.elbarworldwide.com

MARTIN MATHEW REDESIGN “RIVERDENE” CANNED FOODS MARTIN Mathew & Co ltd, have redesigned their “Riverdene” canned foods. The range of over 120 different lines covering canned tomatoes, vegetables, pulses, tuna and fruits in various pack sizes, has been updated into a modern look, whilst retaining the heritage of the long-established recognisable brand. It incorporates the daily recommended intakes and all FIR regulations. The Riverdene brand symbolises high quality foods; all ingredients are specially selected to ensure the best is freshly packed, with all products being produced to stringent

specifications. Riverdene is the company’s main brand but they also stock major brands such as Ballerina, Granoro, Menz & Gasser, KYKNOS, Acorsa. www.martinmathew.co.uk www.eastcoaststorage.co.uk

AAK FOODSERVICE LAUNCHES NEW BBQ SAUCES FOR PULLED MEATS AAK Foodservice has launched a range of Lion BBQ Sauces for a variety of pulled meats. The collection includes four new BBQ sauces, each inspired by a state in America and developed to accompany a specific type of slow-cooked meat, including pulled pork, shredded chicken, beef brisket and salt beef. Each sauce features a distinctive flavour profile and colour to enhance the taste and appearance of its meat partner. The sauces also work equally well with other barbecue meat dishes including chicken wings, ribs and burgers.

Lion Brand Ambassador and celebrity chef Ben Bartlett says: “Barbecue and smoky, slow cooking flavours have never been more popular. These barbecue sauces are designed to provide caterers with an easy way to capitalise on an ever-growing trend. “It isn’t always practical or costeffective for caterers to cook ‘low and slow’, roasting meats for hours on end. These specialist BBQ sauces are also fantastic for bringing delicious, authentic slow cooking flavours to meat dishes in a fraction of the time.” The sauces are suitable for

76 April/May 2016 SANDWICH & FOOD TO GO NEWS

vegetarians, non-GM and soya-free. They are free from artificial colours, preservatives and sweeteners, and the vast majority of sauces and condiments are also gluten free. http://www.lionsauces.co.uk/

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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 capabilities with one centralised database accessible from all sites with all the capabilities of FMS Large.

FOOD MANAGEMENT SYSTEMS

01708 767946 Proud product sponsors of

BRITISH

SANDWICH

DESIGNER OF THE YEAR 2016

Geeta’s Foods are manufacturers of Premium quality Chutneys, Pickles, Sauces, Spice Mixes and Pastes, supplying both retail and foodservice customers for over 20 years. Our products are great as sandwich fillings, for marinades, jacket potatoes and as side condiments. Products are available in multiple sizes. For further information and samples: Geeta’s Foods Ltd www.geetasfoods.com / Tel: 020 8450 2255 / email: trade@geetasfoods.com

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NEW PRODUCTS

TURKEY TUCKERS: A SWEET SENSATION SAUSAGE and meat balls specialist Snowbird foods has improved and relaunched its first ever product utilising turkey. Turkey Tuckers are frozen, fully cooked meat balls with a Moroccan flavour profile. Fruit has been added for sweetness and chilli for heat. Following Moorish tradition, they are flavoured with mint, chilli, cumin, fresh and ground coriander, salt, onions, garlic, figs and apricots! The fruit delivers sweetness that renders ketchup superfluous. The products are fully cooked in the factory in a combination oven which steams and roasts the balls. They are then flash fried to enhance visual appeal and packed IQF in three kilo

bags. Turkey Tuckers can be heated from frozen in seconds in a microwave and they will also oven bake. Mid-spend restaurants have found that an adult portion of up to five balls delivers plate appeal when served with cous cous, pasta, long grain rice or potatoes and a green salad. They are also an attractive school meals option, with two 20g. balls being sufficient for primary school children. Tel: 020 8805 9222. www.snowbirdfoods.co.uk

BENDERS CUSTOM PRINTED PAPER CUPS WHATEVER their walk of life, today’s consumer is always On-the-Go, and seeking that moment of pleasure from a quality cup of coffee. For today’s consumer quality is expected, and the range and choice of coffee-to-go has never been more readily available. Consumers are as aware of the cup design as they are the quality of the drink. Custom printed paper cups supports the presentation of the drink and endorses its quality. Differentiation is key and custom print offers the perfect solution. Environment and

“

sustainability are increasingly important and Benders have achieved full PEFC chain of custody, ensuring full traceability of their cup material. Benders believe that the On The Go marketplace continues to grow and represents one of the most dynamic marketplaces out of the home. Tel: 01978 855661 www.benders.co.uk

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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”

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COMMENT

‘The problem with coffee cup recycling is at the beginning, not at the end’ The government’s decision not to look at taxing food to go disposable paper cups, has brought sharp focus to the issue of recycling. Collaborative action is now urgently needed for solutions that address the issue of recycling discarded paper cups, says Peter Goodwin, Co-Founder of Simply Cups

W

hilst paper cup recycling has become very topical, Simply Cups has been working collaboratively across the supply chain for almost two years to find a transparent and sustainable long term solution to the issue that less than one per cent of the UK’s discarded paper cups are being recycled. What is now apparent, following on from the debate of the last couple of days, is that the application of the recycling symbol on a product (from whatever industry) bears no guarantee that a product – whilst recyclable – is actually going to be recycled. At best, we believe that this may undermine confidence and create scepticism in what brands are trying to communicate to their consumers and, at worst, render the recycling logo completely worthless. Simply Cups, however, believes that consumers are not being deliberately misled about why their used cups and cartons end up on a rubbish heap rather than made into second-life materials. Indeed, the lack of effective recycling will have surprised many brands and companies in the supply chain, who have historically

passed the problem back down the line, without necessarily asking what really is happening to their waste. Whilst the waste industry is often criticised for its inability to provide solutions for every waste stream, it should not be its responsibility alone to solve the problem, nor is it acceptable to lay the blame wholly at their door. Product stewardship means that it is the responsibility of everyone in the supply chain – producers, users and brands – to ensure that the waste industry has the ability to extract the economic value it needs to ensure a commercially viable solution. It is now evident that brands can no longer use the recycling symbol as a defence mechanism to absolve responsibility but, instead, they should be engaging and

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collaborating with others in the supply chain in order to come up with workable solutions to tackle material segregation, collection and reprocessing. But, by the same token, this can only happen if the waste industry adopts a similar approach to engagement, ensuring that we have full collaboration across the entire product life cycle. The hardest part of recycling is not the logistics to collect the material, nor the technology to needed to perform the task but, rather, how to extract the value from waste once it has been (almost inevitably) contaminated. This is why Simply Cups works so hard with its customers to help them segregate the material at source; ensuring that it retains its value and continually

making it commercially viable to recover and recycle. Simply Cups became a viable proposition with the emergence of two paper cup recycling facilities in the UK, each with the capability to separate the plastic lining from fibre. Nevertheless, the cups still need to be provided to these plants in an appropriate form and free from contamination. Simply Cups has been actively promoting its cup recycling solution for almost two years and the publicity it has generated, together with the recent ‘war on waste’ activity, means there is now no excuse for anyone not to be aware of the problem. The real question that needs to be asked is just how committed everyone is to dealing with this issue and is there sufficient consumer demand to disrupt the status quo? Viable solutions are already available and so we would urge producers, users and brands to engage with us as soon as possible and take positive action. Simply Cups has set a target of recycling six million cups by end of 2016. This is tiny in comparison to the total number of cups in circulation and the ambitions must, therefore, reach much higher.

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SANDWICH MANUFACTURING MACHINERY

Grote company showcasing fully automated line for sandwich production GROTE Company, a leading manufacturer of precision slicing and application, sandwich automation and pizza topping equipment, will be exhibiting on stand E39 in Hall 9 at IFFA 2016 held in Frankfurt am Main from the 7th-12th May. The company will be showcasing its innovative fully automated line for sandwich production and the new generation of Log End Slicer, specifically designed to recover useable slices from otherwise wasted log ends. Grote’s sandwich lines represent a step-change in the ability to automate sandwich, panini and wrap production with bespoke design offering flexibility which can be adapted to change-over quickly when producing many different recipes. Through constant innovation the company offers a growing number of machinery solutions for everything from bulk slicing to slicing and applying, to sandwich automation and

pizza production. “Regardless of your processing needs, in a market that is continuing to change and develop, Grote offers equipment designed to improve and enhance your food processing operations,” it adds. For more information on Grote’s range of solutions or to arrange a demonstration call Grote International on +441798362243 or visit www.grotecompany.com

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LEGAL ADVICE

Sickness Absence:

A Bitter Pill to Swallow? It is well established that short-term sickness absence costs businesses billions, and also places additional pressures upon those who cover for their colleagues whilst others are not well enough to attend work. How this is managed and addressed can be a constant headache for employers. There are, however, steps which can be taken in order to alleviate that stress, says stuart watkins, Senior Employment Law Adviser, at Ellis Whittam RetuRn to woRk inteRviews/ questionnaiRes Carrying out return to work interviews help in a number of ways. Firstly, they allow you to obtain information about the nature of the absence. If there is an underlying medical condition, then consideration can be given as to whether steps can be taken to assist the employee. Secondly, an employee who is not genuinely ill is less likely to take sickness absence if they know they will have to face a return to work interview upon their return. Limit the LeveL of sick pay One possible deterrent to the problem of persistent short term absence is to limit sickness pay to Statutory Sickness Pay (SSP) only. Under the SSP scheme an employee is not entitled to any pay (unless there is a linking period) in the first three days of absence. In which case, the employee will

have to choose between taking the day off and being paid. If you offer contractual sick pay in your terms and conditions, then this cannot just be changed, but you may be able to do so following consultation with employees, although advice should be sought before exploring this avenue. impLement and foLLow an absence management pRoceduRe Instigating a consistent absence management process, with trigger points for action in relation to the number of absences or the number of days of absence, is another useful tool. An absence management process runs separately and independently of any disciplinary or performance management process and usually moves from a first written warning through to dismissal if attendance targets are not met. A word of caution, however – the recent decision

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in the case of Griffiths v Secretary of State for Work and Pensions has confirmed that adjustments should be made to such policies for employees with disability related absences. “fit foR woRk” scheme It has been identified that employees who had been absent from work on account of sickness for 4 weeks or more were significantly less likely than those with shorter absence to return to work at all. Intervention at this stage is therefore thought to increase the chance of return to work. In order to try and address this, the Government introduced the Fit for Work Scheme in September 2015. Following a referral from either the employer or GP, an Occupational Health advisor will make contact with an eligible employee in order to arrange a telephone consultation. This will result in a “Return to Work” plan being formulated that can be shared with the employer

subject to the employee’s consent. The plan can replace the need for the employee to provide further sick notes. The plan will make recommendations, which should be considered in order to assist the employee back to work. While the recommendations are not legally binding, if the employee is disabled and the recommendations could be considered to be reasonable adjustments, a failure to implement them could be discriminatory. The Government has issued some useful guidance for employers, which can be found at www.gov.uk/government/coll ections/fit-for-work-guidance. Always seek advice at the earliest opportunity and prior to acting. To obtain advice and guidance on this topic please contact the legal advisory service on 0845 226 8393 or email bsa@elliswhittam.com

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NEWS

British Sandwich Week I

n the news this month, as you’d expect, is British Sandwich Week. We’ve been working behind the scenes to ensure that this is the best year yet for this fantastic week-long celebration. Check out our new microsite, www.BritishSandwichWeek.com and the new features on www.lovesarnies.com We’re in advanced discussions with one of the major weekend foodie programmes – we can’t say who just yet – about a feature on the Sandwich Designer of the Year to air on the first Sunday 8 May. This promises to be a very significant feature as the show will be themed on sandwiches to celebrate the week with us. We’ve tried to write this column as late as possible to reveal the details but alas we can only say that we’ll be striving to feature designs and contestants from the current and past competitions. Watch this space! We all know that sandwiches are the ultimate food to go and British Sandwich Week celebrates the fact that we Britons consume almost £8 Billion each year. We’re also collaborating with a major UK transport hub to bring a week-long celebration collaborating with retailers, the venue operators and more. This one is definitely a secret and we’ll bring you more on this in the next issue. To support the above we’ll be contacting the thousands of consumers

BR

SANITISH WE DW EK ICH 8t MAh - 14 Y 2 th 016

on our database with details about British Sandwich Week and we’re pleased that some retailers are eager to promote their activities through our newsletter, website and more. If you’d like to participate, get your British Sandwich Week messages out there, then get in touch with Gethin@Sandwich.org.uk or call 01291 636 337 Aside from British Sandwich Week, we’ve been looking ahead to the 2017 calendar for our Joint Technical Forum. This is a forum for Technical Managers and anyone with an interest

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in the technical aspects of our industry to come together to learn and share the latest knowledge and industry expertise. We have opportunities for organisations to host some of our 2017 events – providing an opportunity to promote your organisation and the technical or developmental work you’re doing. If you’d like to host one of the 2017 Joint Technical Forums, please email Pam@Sandwich.org.uk And finally, in case you missed it, Twitter revealed that Tuesday 12 April was Grilled Cheese Sandwich Day. Not one of ours, we must confess but I trust you all marked the occasion in a suitable manner.

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NEW MEMBERS PROFILES

EXTONS FOODS EXTONS Foods is the UK’s largest independent cheese slicing company and now a leading supplier of grated, block and continental cheeses to sandwich manufacturers, wholesalers and foodservice providers across Europe. The driving forces behind the business are two sisters, Liz and Rachael Exton, who have instigated the company’s growth from a tiny operation supplying grated cheese to local sandwich shops, to the point where it now has an annual turnover approaching £23 million…and all in just 15 years. From a little start-up unit in Stockport, to city-centre Manchester premises, to state-of-the art, purposebuilt, South Manchester facilities, Extons Foods now has an impressive new home following a £1.5 million investment. At 24,000 sq.ft., the new production

headquarters is more than three times the size of the previous facility, making it easier than ever to increase production capacity in response to rapidly growing demand. Brand new, cutting edge machinery and tooling has been installed, speeding the process of turning round bigger and more frequent orders for sliced, grated and block cheeses. There’s now a dedicated secondary slicing and packaging line too, giving the business an invaluable extra resource and providing round-the-clock back-up. New storage and warehousing is also offering

KERRYMAID Kerrymaid, brought to you by Kerry, is crafted to deliver all the taste of fresh dairy with none of the inconsistencies. Based on generations of knowledge and working closely with chefs and caterers, Kerrymaid understands that dairy is a fundamental ingredient in sandwiches and therefore needs to be both reliable as well as great tasting. Kerrymaid doesn’t just taste good, it can also help chefs and caterers achieve the Soil Association Food For Life accreditation. This industry recognised scheme rewards menus that puts taste and quality at the fore. In order to achieve the Bronze Catering Mark, caterers must ensure that 75% of all food is freshly prepared. With Kerrymaid, achieving this goal is easier than ever. Kerrymaid Buttery, does not contain any

undesirable additives or hydrogenated fats, and can help caterers achieve the Food for Life accreditation. It also spreads straight from the fridge meaning it is quick, versatile and reduces wastes. While Kerrymaid Grated White and Kerrymaid Grated Red offer caterers a quick and tasty filling that doesn’t oil out and produces an even melt. Kerrymaid understands how busy catering specialists are, and that’s why its bespoke range has been created specifically to perform in professional kitchens. Tel: 01784 430777. www.kerrymaid.com

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added flexibility to all logistics. The workforce has grown too, from just Liz and Rachael – working all hours – to a team of over 50 dedicated people who, among many other things, now produce over 120 tonnes of sliced Cheddar alone…every week. That’s almost ¼ billion slices of cheese a year! A commitment to quality, innovation and customer service also means that Extons Foods carries the top levels of accreditation. It has also helped catch the attention of judges at many of the top shows, including the 2015 International Cheese Awards where the company scooped a handful of the most coveted and prestigious medals. Tel: 0161 998 5734 www.extonsfoods.com

FLORETTE FLORETTE forms part of the Agrial cooperative – Europe’s number one in producing vegetables and fresh, ready to eat salads. One of the leading agricultural and food-processing cooperative groups, Agrial unites over 12,000 members, handling 700,000 tonnes of vegetables per year across the continent at its 16 production sites. Set up in the UK in 1999, Florette has since become one of the country’s most loved salad brands, producing bags and bowls of feelgood with healthy ingredients to nine million shoppers every year. Acquiring Salads to Go in 2009, the salad specialist now has a major presence in both branded, own-label and foodservice salad production. Committed to improving sustainability in the category, Florette guarantees consumers healthy and reliable products that also respect the environment. To further support its grower network and reduce its carbon footprint, Florette’s UK growing operation, in collaboration with Jepco Marketing and Anglia Salads,

Angflor, now covers an impressive 22 hectares. Angflor produces a range of popular salad varieties exclusively for Florette, including lambs lettuce, wild rocket and baby kale. Florette diversified its product range in 2016 with the launch of its new Tasty & Balanced range of protein salads, which propelled the salad specialist into the food to go market. The leafy based range presents on-the-go consumers with a high protein, low carbohydrate lunch option, incorporating Florette’s much loved fresh and healthy salad ingredients. Tel: 01543 250050 www.florettesalad.co.uk

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NEW MEMBERS PROFILES

RAP RAP is the market leader in food-to-go packaging. Our simple, clever packaging solutions are used by some of the most iconic global brands, including Pret A Manger, Waitrose, Marks & Spencer, J. Sainsbury, Tesco, Carrefour, Starbucks and British Airways. With all services offered in-house, we seamlessly and cost effectively take concepts from design to finished product to final destination. Regular investment also means we’re constantly developing new sustainable and ergonomic features that transform product performance, reduce packaging costs and optimise shelf life. Many of these features are patentprotected and represent some of the most gamechanging breakthroughs in fresh food packaging in recent years. With a range that includes several world-firsts, our tried and tested

solutions are continuing to push boundaries and deliver a significant transformation for some of Europe’s most well known retailers, coffee shops and food-to-go outlets. Our pioneering products include: • HandRap™ - a flat-pack design that saves on transportation costs and storage space, whilst offering unbeatable ergonomic functionality for eating on the move • Freshpack™ - the ultimate solution for hand-packing freshly made sandwiches including the world’s lightest day-fresh and long-life carton wedges • MA Carton Sandwich Wedge - the world’s first hermetically sealed carton food wedge, providing the absolute ultimate in terms of sealing in freshness and protecting from contamination

• BagRap™ - a lightweight paper and film receptacle specifically designed to run down flow wrapping lines to form a bag that can be filled automatically, rather than a standard block bottom bag, which is filled by hand • HotRap™ - an awardwinning and unique solution that takes hot food from manufacture,

to oven, to display in one easy process • Softpack™ - a food packaging solution for a variety of chilled and hot foods, including baguettes, tortillas, wraps, subs, bloomers, panini, pastries and speciality sandwiches • MultiRap™ – a versatile solution, which is ideal for any meal at any time of day. With a 7.5” x 7.5” square design, it is suitable for both hot and chilled food items Tel: 0208 069 0700 www.rapuk.com

POSITIVE ID LABELLING Established in 1987, Positive ID Labelling is a leading supplier of labels and labelling systems and labels to industry and commerce. Positive ID offers a range of services ideal for sandwich retailers of any size: • Reel to reel label manufacture • In house label design services • Desktop to Industrial thermal label printing systems for fast accurate label output • PC based Label design and management software • PC based Nutricalc TM nutrition data calculation and QUID ingredient compliance software (www.nutricalc.co.uk) • Labels for automated packing lines • Plain label, flexographic and digital printing technologies • Low to high volume • Label legislation advice • Hand label gun labelling solutions

Digital Label Manufacture: Positive ID can manufacture virtually any label to any size and deliver on reels for use in your business. We have just invested over £300k in a state of the art digital printing press with laser die cutting technology. This measn we can produce labels to any shape or size you desire in full colour. We also have a range of flexographic printing presses suitable for larger runs in up to 8 colours. Label Printers: Positive ID offer a range of TSC desktop and industrial thermal label printers. Printing at speeds up to 12 inches per second, 8 inches wide and 300 dpi

88 April/May 2016 SANDWICH & FOOD TO GO NEWS

resolution. Using direct thermal papers, you can save thousands by avoiding the use of printer ribbons. Software: Positive ID supply a range of label design and our own in-house nutrition calculation software. Easy to use, PC based and up-to-date with the latest EU FIC legislation. (www.nutridata.co.uk) Call us for information on our complete EU FIC compliant labelling systems available from just £39 per month. (Conditions apply) Sales contact: Mark Hurst. Tel: 01332 864895 sales@pid-labelling.co.uk www.pid-labelling.co.uk/sandwich-labelling www.nurtidata.co.uk

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

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

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

www.sandwich.org.uk March 2016 89

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Classifieds

™®

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

90 March 2016 SANDWICH & FOOD TO GO NEWS

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Classifieds

Reach thousands of potential customers from as little as ÂŁ115 Paul Steer

01291 636342 email: paul@jandmgroup.co.uk

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

Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

Product listing Bakery inSertS Sigma Bakeries Ltd Bread Sigma Bakeries Ltd factory deSign Alimentos Daily Fresh

Tel: +357 25 878678

franchiSing

Fax: +357 25 346131 info@sigmabakeries.com

organic ProductS

www.sigmabakeries.com

Subway Sigma Bakeries Ltd SandwicheS

SuBway Chaston House, Mill Court,

Nordic Lunch AS Tamarind Foods

Hinton Way, Great Shelford,

Sandwich fillingS

Cambridgeshire CB22 5LD

(prepared)

Contact: Frederick De Luca

Sigma Bakeries Ltd

Tel: 01223 550820

SPeciality BreadS

www.subway.co.uk

Sigma Bakeries Ltd

www.sandwich.org.uk March 2016 91

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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 Kerrymaid Southover Food Company Ltd. Spreads Freshfayre Harvey & Brockless J Buckland Kerrymaid Spreads (olive) Freshfayre Leathams J Buckland cheeSe & dairy ProductS Cheese Bradburys Cheese Extons Foods Freshfayre Futura Foods UK Ltd. Harvey & Brockless Kerrymaid J Buckland Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Futura Foods UK Ltd. Sour Cream Freshfayre Santa Maria UK Ltd.

cleaning materialS Bunzl Catering Supplies J Buckland Total Foodservice Ltd. chutneyS & reliSheS Chutneys Beacon Foods Compleat 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 Compleat 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.

92 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 Futura Foods UK Ltd. 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 Compleat Food Network John West Foods Ltd Prawns Freshfayre J Buckland Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Compleat 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 Compleat 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 Compleat Food Network Southern Salads The Ingredients Factory

Guacamole J Buckland Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Compleat Food Network Freshcut Foods Ltd Martin Mathew & Co inSurance Premier BusinessCare laBelS Bunzl Catering Supplies Planglow Ltd. Positive ID Labelling Systems Ltd. Tri-Star Packaging Supplies Ltd. meat ProductS Bacon Compleat Food Network Dawn Farms UK Dew Valley Foods Freshfayre Freshtime UK Ltd. Gierlinger GbmH J Buckland Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Worldwide Cuisine Ltd. ZMI UK Beef Compleat 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 Compleat Food Network J Buckland Food Network Sam Browne Foods Vestey Foods UK Universal Meats Ham Compleat 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 Compleat Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Compleat Food Network 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 Stephen’s Fresh Foods Ltd. Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Compleat 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 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. Compleat 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. Compleat Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Compleat 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. Compleat Food Network Freshfayre 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. Compleat Food Network Freshfayre J Buckland Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Compleat Food Network Freshfayre J Buckland Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Compleat 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: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@cranswick.co.uk www.cranswick.co.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 (Street eatS) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.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

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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

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 comPleat food network ltd The Manor House, 34 London Road, Newbury Berkshire RG14 1JX Contact: Tim Scarborough Tel: 01763 837 000 Fax: 01763 838 280 tim@food-network.com www.food-network.com

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 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

94 March 2016 SANDWICH & FOOD TO GO NEWS

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 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 futura foodS uk ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com

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 kerrymaid c/o The Hub, Chapel Farm, Ightham Bypass, Ightham, Kent TN15 9AF Contact: Aonghus O’Drisceoil Tel: 01732 617070 aonghus.odrisceoil@kerry.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

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

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

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 PoSitive id laBelling SyStemS ltd. Castle Lane, Melbourne, Derbyshire DE73 8JB Contact: John Mayers Tel: 01332 864895 Fax: 01332 864315 john@pid-labelling.co.uk www.pid-labelling.co.uk 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

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

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

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

Santa maria uk ltd. Nimbus House, Maidstone Road,Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

Smithfield foodS ltd. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk

SnowBird foodS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

Southern SaladS limited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com Southover food comPany limited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com

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

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.