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Sandwich food to go news INTERNATIONAL
www.sandwich.org.uk
ISSue 164 JuLY 2016
Formerly 'International Sandwich & Snack News'
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EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com NEWS Page 4 - WHSmith has replaced Adelie’s Urban Eat food to go range with a new brand, ‘Munch,’ produced in partnership by sandwich manufacturer Cranswick Food On The Go and chilled distributor Fresh to Store, as part of a new deal between the three companies. Page 10 - The recent High Court ruling that Greggs should be obliged to provide toilets to its customers at two branches could have major implications for independent takeaways.
ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk
SUBSCRIPTIONS t: 01291 636335 membership@sandwich.org.uk
Page 22 - Crussh’s new challenge is how to display hot products to meet the demands of peak trading for hours on end without impacting on quality. Page 24 - LOAF: winner of the Bakery Sandwich Shop of the Year Award 2016 SAMMIES AWARDS Page 28 - Comprehensive results coverage of all the Sammies Awards and the Sandwich Designer of the Year competition.
©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
PROFILE Page 12 - Pret’s Little Veggie Pop Up in Soho certainly seems to be winning customers over, but is it really a ‘live audition for new non-meat options’ or something a bit more radical? Simon Ambrose went to see.
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www.sandwich.org.uk July 2016 3
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NEWS
Adelie Foods plans to close its Tamworth site SANDWICH and food to go manufacturer Adelie Foods has confirmed plans to close its Tamworth site, blaming excess capacity within the group. Around 340 jobs are under threat. Just prior to the magazine going to press, new CEO Martin Johnson said in a statement: "The reality is
that we operate in a competitive market. The uneconomic excess capacity across the group and delivery of efficiencies, combined with the forecast future capital investment needs of this site mean that continuing production at Tamworth is in our view no longer an appropriate option."
Stockton sandwich shop owner fined £1,075 for hygiene offences A Stockton sandwich shop owner, Abdul Alasadi, has been fined £346 and ordered to pay £729 costs and a £34 victim surcharge after hygiene offences. Alasadi pleaded guilty to five separate food hygiene charges dating back to the inspection in 2014. These included raw meat being washed in the same sink as equipment at the Colours Sandwich Shop; staff were not trained in food hygiene practices - they handled bread buns straight after touching raw eggs - without washing their hands; and some equipment was found to be in a “filthy, slimy condition,” Teeside Magistrates Court heard. Inspectors from Stockton Council also found food storage areas were greasy and in a “wholly unacceptable condition”, said Michelle Stowe, prosecuting for the authority. There was mould growth on some equipment and although a flykiller was fitted it was found “full of dead insects”. Walls, floors, pipework, skirting boards, taps and electric sockets were also dirty and covered in grease. The take-away had washbasins “but no means of drying hands”.
There was also a risk of crosscontamination with “raw and ready to eat foods stored together”. The court heard that Alasadi’s sandwich shop had a poor food hygiene record and he was “reluctant to take advice”. In 2010 Colours Sandwich Shop had no food hygiene stars. This rose to three stars by 2012, but had dropped back down to one by the time of the inspection in July 2014. Alasadi’s food safety management system had not been updated since 2008. Lisa Carney, defending, said her client was “deeply remorseful” for what happened and said he closed the business in August 2014. She told the court he would not be operating another business and now worked as a kitchen assistant. Alasadi opened the shop in 2000 and initially the business did well, said Miss Carney. “He employed sufficient staff for cleaning duties, but unfortunately around 2009 the business started to go under,” she said. “It was necessary to lay off staff and cut hours. He found himself carrying out most of the cleaning duties. He wasn’t coping at all.”
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The company has now entered into a period of consultation with the 340 employees at Tamworth to discuss “all viable alternatives to the proposed closure.” Adelie Foods operates seven factories across the UK producing 4m fresh sandwiches and 250,000 salad packs every week.
POD lines up Laura Trott as shop Ambassador POD Food Ltd has lined up leading British cyclist, Laura Trott as an Ambassador for the 22-shop chain. World Champion and double Olympic Gold medallist, Laura Trott is thought to be the ideal fit for pod, who have a customer base that are looking for healthy fast food. The popular athlete will be used in marketing and promotional campaigns for an initial 3-year period as pod strives to build on the association to promote the fact that healthy choices of food do not have to compromise on taste and enjoyment. The launch has coincided with an Olympic year when Laura will be hoping to add to her two Gold medals at London 2012. John Postlethwaite, chairman of pod, commented: “We have exciting plans to grow the chain rapidly over the next couple of years. To have the support of one of the world's leading female athletes, as well as her being such a popular and kind personality is fantastic news for the company.''
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NEWS
WHSmith replaces food to go range with new Cranswick ‘Munch’ brand WHSMITH has replaced Adelie’s Urban Eat food to go range with a new brand, ‘Munch,’ produced in partnership by sandwich manufacturer Cranswick Food On The Go and chilled distributor Fresh to Store, as part of a new deal between the three companies. The new ‘Munch’ range, created by creative agency Pearlfisher, is being stocked across WHSmith’s airport, rail and hospital estate with over 400 stores nationwide. Fresh To Store, the new owner of Kerryfresh, will deliver the chilled foods around the WHSmith estate. The company is said to have been involved with the brand development process from the start, Featuring over 70 new products, the range includes premium sandwiches, grain salads, flatbreads and hot eat products for the café estate, as part of a wider quality food-to-go offer, including a greater focus on growing categories such as Breakfast, Snacking and Health. ‘Munch’ also features gluten free and a number of products for a balanced and healthier lifestyle. Quality and innovation are said to be central to the new ‘Munch’ proposition, with Cranswick Food On The Go taking an ‘upscaling artisan’ approach to product development. Where possible the company’s aim is to source British ingredients and
incorporate on-trend global flavours. Recent investment reflects the businesses’ driving ambition for the food-to-go category. Wayne Greensmith, Marketing Controller for Cranswick Food On The Go, comments: “Food-to-go has evolved rapidly in recent years and continues to do so, with the category becoming increasingly premium as consumers become more quality and health conscious. “We are delighted to have found a retail partner that shares our passion and vision for the category. Together with WHSmith and Fresh to Store we
look forward to taking a collaborative approach to developing innovative new products and formats for the ‘Munch’ range.” Zahra Coggins, Head of Trading for Food and Drink at WHSmith, comments: “We are very excited about the launch of our new food-to-go range, which is focused on delivering against the changing needs of the food-to-go consumer, and we believe we have the right partners to deliver our vision.” ‘Munch’ products will retail from £1.80, with WHSmith customers being given the option of standard and premium meal deals.
£1 an item sandwich bar Caffix closes LONDON sandwich and café bar Caffix, which aimed to sell every item in the shop for £1, including a quality sandwich range, has closed, just a year after the launch. The opening saw a huge amount of publicity from national newspapers and a corresponding boost to customer numbers initially. Owner Joe Kaye, who also has another café in London (Bites Coffee House in Finchley), said rents, staff costs and achieving high enough volumes had proved to be problematic, halting plans for a chain - a fundamental part of the business model
in terms of reducing future costs. Part of the problem was also an unexpected success in sales of baked potatoes, which they introduced at a late stage following customer suggestions. “We did it, half expecting it to fail, but it was one of the highest selling items during the winter months. The whole idea initially was to have everything ready to go, and it had a knock-on effect in terms of man hours of production and serving it. It made us sprint to keep up with demand, and you can’t win a marathon by sprinting,” he told the BBC. “We didn’t lose money and we
didn’t make a fortune, otherwise we’d still be going. We leaned a lot of lessons and we provided a great service to people in London for 10 months. To me that’s not a failure.”
www.sandwich.org.uk July 2016 5
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NEWS
Morrisons food to go sales rocket by 17% MORRISONS has seen sales at its Food To Go division rocket more than 17 per cent year on year, with Free From range sales growing 70 per cent. The surge in takeaway food sales helped it report a second quarter of sales growth going into 2016. Continuing its turnaround under chief executive David Potts from four years of stagnation, the supermarket said like-for-like sales grew 0.7 per cent in the first quarter of the year. The results appear to vindicate the chain’s move into freshly made sandwiches last Autumn, when it became the first of the four food retailers to go head to head with high street “designer” sandwich chains by launching a freshly made in store range. The group, which has 13 per cent of the Scottish food retailing market, said it planned to train a 1,000-strong “sarnie army” of Morrisons staff to make sandwiches from scratch, using ingredients from the stores’ Market Street areas rather than being bought pre-made. Morrisons said its aim was to carve out a bigger slice of the UK’s £2.8 billion sandwich market. A company spokesman said: “We’ve been listening
to customers and found many wanted their sandwichs to taste like they’ve just been made. “Our team can make a fresh sandwich just as well as the high street chains.” Analysts said Potts, a former Tesco executive who joined in March last year, has cut prices, improved store standards and tailored product offerings to local tastes.
Potts said: 'We are encouraged by progress across our six priorities. There is still much to do and our colleagues are working very hard to improve the shopping trip and save customers every penny we can.' He added: 'Customers are responding and satisfaction levels remain ahead of last year. We are, of course, pleased with a second consecutive quarter of positive LFL sales, which demonstrates that our aim to stabilise trade is taking effect.' The figures from Morrisons came a day after Sainsbury's reported a fall in annual profits, as a result of lower food prices. Food price deflation has taken place as a result of intense competition between the 'big four' supermarkets, and so-called discounters such as Aldi and Lidl, which have been gaining market share in recent years. Sainsbury's said its prices had fallen 4 per cent in just two years, while Morrisons were down 2.6 per cent from a year earlier. In March, Morrisons reported underlying pre-tax profits of £242million in the year to 31 January, down from £345million a year earlier.
Costa launch summer wraps and protein pots COSTA has launched a new food and drink range with a focus on health. It features a number of new wraps. The new Costa Salad Wraps are high in protein, under 350 Kcal, low carb, and “offer a fresh and healthy alternative to your usual lunchtime sandwich,” says the company. The British Roast Chicken Rainbow Salad Wrap includes roast chicken, carrot, red cabbage, spinach, spring onion, coriander and herb yoghurt, whilst the Sweet Potato Falafel Rainbow Wrap contains sweet potato falafel with chickpeas, carrot, spinach, red cabbage and cumin yoghurt. Its New SuperDay Smoothies are made from 100% real fresh fruit, and are available in three flavours;
Yellow SuperDay with pineapple, melon, mango and passion fruit, Red SuperDay with grapes, watermelon and strawberry and Green SuperDay with Melon, apple and kiwi. Selected stores will be trialling the Costa ‘It’s All Good’ Range. This features chicken, hot smoked salmon and tuna protein pots; fruit pots, berry pots, mini crudité veg pots and egg pots.
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Jane Treasure, Costa’s Head of Food and Beverage Development, commented: “At Costa we believe in offering our customers a balanced and varied menu that’s full of choice, be it a fresh salad, healthy snack, or something more indulgent. Whilst the new menu includes some old classics, we’re excited to see how our customers react to our new products, particularly the SuperDay Smoothies”. Costa launched three new Seriously Summer stores across the UK to mark the start of summer and the launch of its summer food and drink menu. It brought a tropical flavour to three locations - London, Leeds and Glasgow - with full sized window, floor, wall and table vinyl’s printed with tropical prints and flamingos.
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NEWS
Healthy food-to-go retailer Vital Ingredient starts £12m roll-out LLOYDS equity arm LDC is investing over £8m in the management buyout of Vital Ingredient, a leading healthy food-to-go retailer, to support the rollout of the group both within London and throughout the UK. Santander is providing a further £4m of funding to support the expansion. The company expects to more than double the estate within the next three years to at least 35 stores. It will also be introducing new store formats and exploring new brand partnerships as part of its growth strategy. Founder, Alex Heynes, opened its first store in London’s West End 15 years ago, and the business now operates 17 stores in the capital which offer a range of fresh, healthy, natural and responsibly-sourced ingredients for consumers to create their own food-togo meals. Its offer includes salads that are tossed to order in front of the customer from a choice of over 65 ingredients and dressings, a selection of hot food and soups, superfood smoothies, desserts and snacks. The business has also recently launched a new breakfast offering and its nonlunchtime trade is growing strongly. In addition to its retail outlets, Vital Ingredient also runs an online delivery service and a click and collect offering. Employing over 200 people, Vital
Ingredient has more than doubled turnover in the last three years to over £12m thanks to increasing demand amongst time-pressed city workers for healthy grab-and-go meals. The buyout team led by Alex includes Managing Director Paolo Peretti and Finance Director John Moulton. The deal will enable the business to continue growing its London presence and support expansion into new cities across the UK. Commenting on the deal, Paolo Peretti said: “We have seen rapid growth in recent years in line with the ever-increasing demand for on-the-go, healthy eating. Our brand sits right at the heart of that market, providing thousands of people with convenient options that also provide quality nutritional content and maximum choice. Having the support of an experienced and supportive investment partner like LDC will give us the additional firepower needed to secure new stores and accelerate growth.”
Good start for Greggs with sales up by 5.9% GREGGS has made a good start to the year with total sales up 5.9% in the first 18 weeks of 2016 and sales at stores open a year or more up 3.7%. Salad sales at Greggs’ 1,720 stores were strong in the first few months of this year as the company added teriyaki chicken noodle and falafel with hummus to its range. A recent move to introduce flat whites to the menu also helped drive "double-digit growth in sales of hot drinks", the company said. Financial performance was helped by muted price rises for ingredients, helping to offset higher wage costs. Greggs said: “As has been widely reported, conditions on the high street were softer in March before recovering in recent weeks. These conditions were reflected in our own performance. “Our hot sandwich range and extended breakfast menu have proved particularly popular and the introduction of our flat-white coffee is helping to continue our delivery of double-digit growth in sales of hot drinks.” Greggs also announced that it had opened 43 new shops, against 21 closures, and had completed the refurbishment of 55 stores. It added: “Input cost inflation remains low despite increased wage costs and, with a strong pipeline of product initiatives and plans to invest in our shops and supply chain, we expect to make progress in line with our previous expectations.” Greggs is progressing with its plans to close bakeries in Twickenham, Edinburgh and Sleaford, which could lead to the loss of 355 jobs. The Sleaford branch is currently being closed, with the Twickenham bakery scheduled to shut later this year. Edinburgh will follow suit in the second quarter of 2017.
www.sandwich.org.uk July 2016 7
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NEWS
Soho acquires Apostrophe chain in joint venture ARTISAN fresh food and coffee brand, Soho Coffee, has acquired Apostrophe, the 15-strong London-based café chain, in a joint venture with the CH&Co Group. The venture involves Soho’s management and development structure acquiring all of the current Apostrophe sites, using the support of CH&Co Group’s back of house systems and procurement services. It will also see CH&Co Group offering the Soho Coffee Co. brand as part of its portfolio of catering solutions for clients. Chris Copner, Chairman, Soho Coffee Co., explained: “We’re very excited to align ourselves with a catering brand of the quality of CH&Co Group. This deal is the perfect opportunity for both parties to help each other grow. It immediately gives Soho a top quality London portfolio of 15 stores to build on and gives CH&Co Group exclusive access to a rapidly growing,
and increasingly international, quality food and coffee brand that will create opportunities and leverage sales in the contract catering arena. “Soho is an emerging and growing brand and we have a history of dynamically developing our stores. Our artisan food and drink offer has struck a chord with consumers and we now have
an increasing number of flagship stores elsewhere in the world too. The emphasis is very much on future growth and we have plans to further adapt and grow the food offer in the Apostrophe branches in the coming months to meet the everchanging needs of the chain’s customers.” Bill Toner, CEO of CH&Co Group, added:
“We’ve been watching Soho’s growth and development with interest in recent years and they are definitely a company to watch. We’re proud to be working together on this venture. “The joint venture is a good cultural fit and both companies have complementary expertise; the team at Apostrophe will gain from opportunities that the wider exposure to a quality international brand like Soho will bring and the customer experience will be enhanced further too. “For CH&Co Group, the ability to offer the Soho Coffee Co. brand as an additional service offer to appropriate clients is a great opportunity and early indications are that we will open about 10 Soho outlets a year within contract catering environments.” Artisan food and coffee chain Soho Coffee Co. opened its first store in 1999. It has rebranded and opened new store formats this year.
NI ‘food-to-go’ manufacturer awarded top marks in audit NI food to go business Deli Lites Ireland has been awarded an AA Grade by the British Retail Consortium (BRC), one of the strictest standards for food safety. Each year Deli Lites has reached the highest possible level of accreditation and in 2016 the bar was raised with the introduction of a tougher audit process and a new top grade of AA. Commenting on the award, Brian Reid, Managing Director of Deli Lites Ireland Limited, said; “We are extremely proud to be able to say that once again we have achieved the maximum possible standard in being awarded the new AA grade, making us one of the elite in our field.” Based in Warrenpoint, and employing almost 200 people, Deli Lites Ireland supplies a range of branded food-to-go products into major retail, café and convenience outlets throughout the
island of Ireland. Mr Reid added; “Customers and clients will be pleased to know that not only are they continuing to receive some of the best quality and most nutritious food available, but also some of the safest.” As well as its main production and new product development operations at Warrenpoint, Deli Lites has depots in Dublin and Cork. Launched in 1998, the BRC Global Standard for Food Safety has come to be regarded as the leading safety and quality certification programme for retail suppliers. In addition to the BRC AA Grade, Technical Manager at Deli Lites Ireland, Cathal McDonnell has recently completed the Royal Society of Public Health’s HACCP Level 4, achieving the highest mark in the UK.
8 July 2016 SANDWICH & FOOD TO GO NEWS
From left: Brian Reid, MD of Warrenpoint-based Deli Lites Ireland Limited pictured with Technical Manager Cathal McDonnell, holding the company’s AA Grade certificate in food safety recently awarded by the British Retail Consortium.
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NEWS
Greggs loo ruling could spell trouble for independents THE recent High Court ruling that Greggs should be obliged to provide toilets to its customers at two branches could have major implications for independent takeaways. Although the decision is being appealed, as things stand small sandwich bars and cafes with small amounts of seating could be theoretically obliged to provide toilet facilities, even if they are mainly takeaway, as a result. The ruling also has implications for the way the regulatory system works, as the High Court ruling has overturned what was the first ever Primary Authority determination by the Department for Business, Innovation and Skills (BIS) regulatory delivery directorate. The latest swing of the pendulum came after a High Court judge found in favour of Hull City Council in its long-running dispute against the bakery chain over facilities at bakeries in the city. The case pitted Hull council against Greggs, the BIS, and Newcastle council. Hull wanted to force the Greggs bakeries – which are predominantly takeaway outlets but have some seating too – to provide customer toilets. Guidance by Newcastle Council, approved by officials at BIS at a previous hearing, said that outlets like Greggs with some seats where "simple takeaway food was sold” need “not provide" toilet facilities. Hull City Council essentially differed in their
interpretation of Section 20 of the Local Government (Miscellaneous Provisions) Act 1976, which states that takeaways with more than 10 seats must provide a customer toilet. Previously, in the initial challenge to reach the dispute resolution process, the Business Department’s regulatory delivery directorate (BRDO), had upheld the Assured Advice that was established. The ruling established that the interpretation of The Act that Greggs had established with Newcastle City Council was to be the interpretation that all other authorities must abide by. But at the recent High Court hearing lawyers for Hull said that the “predominant trade” test used by the guidance gave the two Greggs shops an "unlawful and unfair"
10 July 2016 SANDWICH & FOOD TO GO NEWS
commercial advantage, a view agreed with by High Court judge Mr Justice Kerr. In his ruling he said Hull council's claim was "well-founded" and the advice given by Newcastle council "flawed". He said he would quash the Better Regulation Delivery Office's decision to approve Newcastle council's guidance. He ruled: "It is obvious that if a person sits down in a Greggs outlet at the seats provided and proceeds to eat a pasty and a fizzy drink just purchased at the counter for that purpose, that is a normal use of the premises. “The fact that most customers take away their purchases, and those who stay do not normally stay long, does not change that. "The construction which looks to the predominant
type of trade (sit-down or takeaway) is obviously wrong. It would mean that a cafe with, say, 25 tables, which also does a roaring takeaway trade, doing more business for off-site than onsite consumption, could not be required to install toilets for those brave enough to sit down for a drink." The Department for Business, Innovation & Skills has since lodged an appeal. A Greggs spokesperson told the BBC: "This is the first time the statutory Primary Authority scheme as set up in 2008 has been challenged in the courts. “Until this matter has been finally determined by the courts it would not be appropriate for us to comment." The appeal process could take around six months to complete.
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PROFILE
Pret’s
Little Veggie Pop Up
Pret’s Little Veggie Pop Up in Soho certainly seems to be winning customers over, but is it really a ‘live audition for new non-meat options’ or something a bit more radical? Simon Ambrose went to see
I
’m surrounded at a table by a group of 20-something girls who are trying out some of Pret’s new offerings at its new pop-up vegetarian outlet in Broadwick Street, London. I’m unashamedly tuning-in to their conversations and what I’m hearing is likely to be music to the company’s ears. “Wow, this is actually amazing,” says one. “Yes, mine’s really, really nice,” says the other. The third says: “The trouble with so many vegetarian places is that they’re bland, but this really isn’t. I hope it’s going to stay open” I declare an interest and tell them that I’ve come to check the place out
for a magazine article, and once they realize I’m not trying to chat them up, they tell me that they’ve actually gone well out of their way from their usual lunchtime haunts to see what the fuss on social media is about ….. and they plan to come back. I’m there at the table long enough to see several groups of people (men and women) who say more or less the same thing. The feeling’s echoed on a customer comment pin-up board on the wall, asking whether Pret has ‘hit the spot or lost the plot’ ‘and they’re all ranging from enthusiastic to ecstatic. The only problem seems to be how difficult it is to sit down because the place is ‘rammed’.
12 July 2016 SANDWICH & FOOD TO GO NEWS
OK, what I’m seeing is only a snapshot and hardly a representative sample, but I think they’ve definitely got a winner on their hands. But let’s not get too carried away. After all, Pret certainly isn’t. On their website and on a green banner in the shop, they’re at pains to make say this isn’t a ‘new concept, but rather a way of checking new line product performance, so they can roll them out in regular Pret shops. CEO Clive Schlee has actually warned that takings may be down for the shop during the duration of the pop-up (June), which seems pessimistic. Should we believe the low-key approach? I think personally they’re downplaying the move. It’s unlikely they would have gone to all the hassle of converting a standard Pret shop when they could have trialled new lines in a standard shop. My view is that they’re likely to be eyeing up quite a few metropolitan sites where a veggieonly shop can make an impact, if they get the right results. Taking into account the huge rollercoaster that healthy eating and meatfree eating is currently on and its increasing impact in the future as health becomes even more of an issue, this looks to be very much like investing in the future. This seems to be borne out by a somewhat more revealing comment made by Pret’s marketing manager
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PROFILE
Mark Palmer to Marketing Week. “A small number of dedicated vegetarian and vegan shops could possibly follow this one and it isn’t something we’re going to rule out. However, the most likely outcome here is we treat the space as a live audition for new nonmeat options. “Usually a brand will create a new concept, like the veggie store, and commit to rolling it out across hundreds of sites. But why? That is risky. It is lower risk to be patient. To take a learning from one site and then apply that innovation across the business.” The pop-up, which is a conversion of an existing Pret store, features around 45 exclusive vegetarian and vegan recipes – including cauliflower rice and courgetti pots, open rye bread sandwiches, and savoury yoghurt bowls – alongside Pret’s existing vegetarian options. The decision to open a vegetarianonly offering has been fuelled by a spike in sales of non-meat items at Pret over recent years. Avocado is now the most prominent single ingredient used by Pret, while its mini egg and spinach protein pot, aimed at the snacking market, was its fastest growing new product launch in 2015, shifting 1.4 million units. It all came about last summer, when on his blog CEO Clive Schlee asked for votes for opening a stand-alone Pret
veggie shop or increasing the number of vegetarian options in standard shops. The majority of the votes were in favour of increasing veggie content, but the chain decided to go ahead with the new format anyway. So what’s the line-up on the shelves of this brave new experiment? Many of them are for bread reducers or eliminators but if there’s one common denominator it’s that they all fantastic visually. Breakfast lines include the amazing Poached egg, mushroom & beans breakfast bowl – with poached egg notoriously difficult to do, as they acknowledge on their website. “We've been working on perfecting the poached egg for a while and now we think we've cracked it: a soft yolk and a delicate yet firm white,” is the triumphant note on the website. On the highest shelf is a range of ‘Plant Pots’ including Veggie and Protein Pots, Courgetti Pots, Asian Greens Veggie Pots, Egg & Spinach Protein Pots, Cauliflower Tabbouleh Veggie Pot and Supergreens Veggie Pot. To take one at random – the Rainbow Veggie Pots are a colourful bowl of spinach, shredded kale, raw shredded beetroot and carrot, topped with avocado, edamame, pomegranate seeds, raw cashew and served with a lime wedge. The next shelf down has a range of ‘Superbowls’ such as Beets, Squash & Feta Superbowl, a veggie bowl of roasted baby beets, baby kale, roasted butternut squash, diced feta and seeds on a bed of mixed lentils & quinoa, and finished with an apple balsamic dressing.. There’s an innovative range of open sandwiches such as beetroot and relish
on rye; avocado and egg on rye, inspired by the open sandwiches of Scandinavia. The hummus and cucumber on rye, for example, is German-style rye bread topped with humous, cucumber, pink pickled onion, coriander and finally sesame seeds. Sushi also figures with lines including a mushroom and avocado sushi salad, and veggie sushi; then there’s a range of mezzes such as the falafel mezze. Salads include Asian Tofu Salad: a bed of spinach and coriander topped with tofu marinated in an Asianinspired poke dressing. It’s served with pickled cabbage & carrot, sliced red pepper and marinated mushrooms. The middle chiller is focused mainly on sandwiches and baguettes such as the ‘Supergreens and Reds” incuding – Veggie New Yorker on rye, and Artichoke, Tapenade & Olive on a wholemeal stone-baked baguette, made with roasted red peppers and cherry tomato tapenade topped with Kalamata lives and grilled artichoke hearts. There’s wraps and flatbreads including the Chana Chaat, Indianinspired spicy chunky chickpeas with mango compote, coconut yoghurt, sliced red peppers, aromatic coriander and a handful of baby spinach. There’s also the usual hot cabinet and the final chiller caters for desserts or fruit with lines such as coconut & mango pots; cacao & orange pots; acai super berry, breakfast berry bowls and so on, and a range of toasties at the bottom. All-in-all, I think it’s a winner, and I’m certain we’re going to see more of these in future, which should please the girls that shared my table enormously.
www.sandwich.org.uk July 2016 13
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NEWS FOCUS
Pret steps up its vegetarian offer but ‘competitors are falling short’ While Pret has opened a veggie pop-up and is increasing vegetarian content throughout the chain, a new survey claims that many of its competitors are lagging behind when it comes to the growing trend of ‘flexitarianism
P
ret’s conversion of its Soho shop to become a pop-up vegetarian only outlet, ‘Pret’s Little Veggie Pop Up,’ as profiled in the previous pages, seems to have been a huge success. While the company initially expressed doubts that it would probably suffer from reduced sales initially, the reverse seems to have true. CEO Clive Schlee says in his most recent blog: “This has taken us completely by surprise. Sales at Broadwick St, far from falling, are up over 70% on last year. The shop is packed and this is the first time I have seen customers in London sitting on the floor to eat their lunch. The energy of the shop is also quite remarkable, in fact a friend of mine likened it to a Beyoncé concert (I’ve never been to one myself)! A number of visitors to London have come to Soho specifically to see the shop. Customers are taking photos of the food, writing down the ingredients, and giving us messages of overwhelming support on the Hit the Spot/Lost the Plot notice board. A meat free environment seems to generate an infectious positive energy. “It’s early days, and we are having a big internal debate about this. The original idea was to close the shop after four weeks, but we are now inclined to keep it open slightly longer to see whether demand is still as
strong once the initial hype dies down. There are some who would like to convert every fourth Pret into a Veggie Pret, and to explore its success in other markets too. “The top selling eight new products at Veggie Pret are all vegan, which either shows that vegan dishes can be just as delicious as veggie dishes, or we have underestimated how strong the vegan movement is. One customer commented that “I don’t eat vegan. I am vegan.” The star ingredient so far is a Pret favourite – the avocado. It seems avocado plays an important role in providing texture, the right kind of fat and colour. This plays to Pret’s strengths because, unlike most of our competitors, we can cut them up in the kitchens at the back of our shops. Meanwhile, company sales on vegetarian products showed double digit growth last year. Pret sold 17,000 of its beets, squash and feta superbowl a week last year, outpacing chicken and salmon items. Its fastest growing ingredient is avocado. Pret recently expanded meat-free options with additions such as the Chana Chaat Flat Bread, a vegan Red Tapenade & Avo SuperBowl salad and a Mushroom & Avocado Sushi Salad. It also plans to sell two new veggie Chef’s Specials each month throughout the summer and invite customers to tell us if “our” chefs have “hit the spot or lost the plot” with the new recipes.
14 July 2016 SANDWICH & FOOD TO GO NEWS
But outside of Pret, in the food to go sector as a whole, while customers are increasingly looking for meat-free lines, it seems they’re not being particularly well-served, according to a recent survey. A snapshot survey of 535 sandwiches and wraps from eight supermarkets and four high street sandwich chains by Eating Better found that consumers trying to eat healthily and reduce their impact on the environment are struggling to find a choice of sandwiches that fits the bill, it claims. Only 19 out of 535 were plantbased (ie did not contain meat, fish, cheese or eggs as main ingredients) – a slight increase on last year’s survey. The vast majority (77%) were meat or fish based. This is despite the growing trend for ‘flexitarianism’ – people reducing the amount of meat in their diets.
“It’s great news that some companies are responding to the growth in the flexitarian eating market and have plans to expand their ranges,” Sue Dibb of Eating Better.
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NEWS FOCUS How the companies ranked: • Better choice: It found Pret a Manger, and M&S provided the most plant-based choices (5 or 6 plant-based options) • Limited choice: Boots and EAT (3 or 4 plant-based options) • Poor choice: Waitrose, Subway, Morrison, Co-Op, Tesco and Sainsbury’s. (only 1 or 2 plantbased options). • No choice: We found no plantbased options in Asda and Greggs. According to the British Sandwich & Food To Go Association, UK consumers spent £7.85bn on 3.5bn sandwiches last year. Eating Better is now calling on companies to provide a better balance within their sandwich, wrap and flatbread range in line with new Government advice on eating healthily and sustainably (Eatwell Guide) which advises reducing consumption of animal products (particularly red & processed meat & dairy) and adding more pulses & vegetables to diets. The survey also identified companies that are improving their range. In addition to Pret’s initiative, Tesco plans to launch seven new vegetarian sandwiches (including 3 plant based) in June. EAT say they will be introducing new vegetarian and vegan products to menus over the coming months. And M&S says it has identified ‘flexitarianism’ as an important customer trend and is looking to better cater for them. Waitrose welcomes the campaign as an excellent way of getting people to think more about diversifying their protein consumption. “It’s great news that some companies are responding to the growth in the flexitarian eating market and have plans to expand their ranges,” says Sue Dibb of Eating Better. “But on the whole customers seeking healthier sandwiches with a lower environmental impact are being let down by slim pickings. We’re calling on all food businesses to step up to the plate and offer a better range of delicious plant-based sandwiches made with vegetables and pulses.” Eating Better surveyed 535 sandwich, wrap, flatbread and baguette choices from eight retailers (Asda, Boots, Co-op, Marks & Spencer, Morrisons, Sainsbury’s, Tesco, Waitrose) and four high street
sandwich chains (Pret a Manger, EAT, Subway, Greggs) between January and April 2016. Eating Better: for a fair, green, healthy future (www.eatingbetter.org) is a broad alliance, to help people move towards eating less meat and more food that’s better for people and the planet, as part of the
vital task of creating sustainable food and farming systems. The alliance brings together 50 national supporting organisations and partner networks, from health, environment, international development, animal welfare, responsible producer, professional and faith interests.
“The shop is packed and this is the first time I have seen customers in London sitting on the floor to eat their lunch.” Pret CEO Clive Schlee
www.sandwich.org.uk July 2016 15
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NEWS
Healthy salads ‘the fastest growing area in food-to-go’ BRITAIN’S favourite lunchtime snack is still the sandwich which accounts for nearly 80 per cent of ‘on the go’ retail sales in the UK. But in the last three years demand for healthy salads has virtually doubled every year and it is now the fastest growing area in the food-to-go market, according to new Tesco figures. In the last year demand for leafy salads has rocketed with the grocery chain’s sales rising by nearly 300 per cent, it says. Across the UK market that’s an extra 3.1 million leafy salads bought by shoppers in the last 52 weeks, compared with the same period the year before.
As a result of the growing demand for foods with health benefits Tesco have revamped their readyto-eat-salad range. Tesco food to go buyer Helen Dwyer explained: “In the last year we’ve seen a major change in the
dining habits of lunchtime shoppers with increasing numbers now looking for a more balanced, nutritious light meal. “Customers are attracted to the vibrant colours of green lettuce and broccoli, yellow peppers
and purple beetroot as a signifier of freshness and health. “They are looking for a balanced dietary offering and the health benefits you get from seeds like chia and spelt, and ancient grains as well as good protein. “Interestingly, we are also seeing a change in the salad buying demographic with customer research revealing that more male shoppers are now seeking out a healthier lunchtime snack.” Tesco’s new range includes nutritious salads such as salmon and wheat berry; superfood grains; Thai chicken with spiralised vegetables and Moroccan inspired cauliflower couscous.
Milestone celebration for Nottingham bakery Butt Foods SPECIALIST baker Butt Foods has marked 25 years in business with a celebration for staff, as well as the launch of a new brand. The Nottingham-based business, which supplies a range of naan breads, flatbreads and sub rolls to the food service sector across the UK, has unveiled a new Baked Earth brand. It has also launched a new website which offers serving ideas for chefs and a special section for operators with insights into latest bakery and food trends. The company was founded by Mazhar Butt, who opened one of Nottingham’s first Asian restaurants in the 1970s. The idea for a bakery came after a customer failed to show
up to collect a special order of naan breads and the young Mazhar found himself with more freshly-baked naan than he knew what to do with. After wrapping them and putting them on the counter of his shop, they sold ‘like hot cakes’ and the next day customers were back for more after hearing just how good the naan were. More than 25 years later and having introduced authentic frozen naan to the foodservice market in 1991, Butt Foods is now one of the largest naan bread suppliers in Europe and also produces a range of other speciality breads from its modern bakery at The Midway on Lenton Industrial Estate.
16 July 2016 SANDWICH & FOOD TO GO NEWS
L’Aquila launches Sorrisso Slow Roasted Olives INDUSTRY supplier L’Aquila has launched what it says is a new take on a rising trend: Sorrisso Slow Roasted Olives. They are cured with salt and baked, giving them a deep, intense and concentrated flavour, it says. The product is naturally fermented and free from
colourings, allergens and added ingredients. There’s virtually no waste as no oil or brine is used. “The secret is choosing cultivars with a great bite that is retained during the process, giving a fleshy, soft but crunchy texture,” says Simona Petronitti, technical manager. www.laquila.co.uk
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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
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To advertise call Paul Steer on 01291 636342 July 2016 17
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Maki starts to motor Hand-made quality sushi operation Maki has launched a second unit in London and there’s more to come. Simon Ambrose investigates
M
aki, the high street sushi chain, featuring a wide range of handmade sushi, has launched a new store in Shoreditch. This follows the success of its first unit on Brushfield Street on the outskirts of Spitalfields Market, London. The brand launched in February of last year as part of the street food scene, quickly expanding into its first permanent location in September 2015. The concept allows diners to decide exactly what they want in their sushi roll before seeing it made in front of them in a matter of seconds. Customers can be as creative as they want and are encouraged to come up with their own flavour combinations. There is also a variety of freshly made house rolls available such as the best-selling Maki roll which is a combination of salmon sashimi, crab salad, crispy salmon skin, avocado and Maki Mayo. This second store is part of a growth plan to launch more stores in London in the next three to five years with the proviso of keeping the quality of the sushi when scaling the business remains the number one priority. Now a challenger brand to incumbent high street names Itsu and
Wasabi, the company was founded by two Scottish brothers, Daniel and Antony Woodcock. Both had a number of years’ experience in hospitality, including stints as chefs, but as avid sushi lovers they were frustrated by the lack of choice provided by chains on the high street at the time. As such, they combined their experience in hospitality and passion for sushi to launch Maki. Their vision is to bring restaurant quality sushi to the high street. Maki is said to be the only sushi chain to have trained sushi chefs in every store handrolling all sushi. This enables the Maki chefs to pack the sushi with more ingredients than your average roll, meaning consumers get bigger flavours, more variety and higher quality sushi. All flavours are created by Maki’s head chef, Renard Ibasco, who has previously worked at The Roka restaurant group. The combinations have been created and tailored to suit the UK market but have been inspired by the progressive high street sushi shops of Australia and the US. “Sushi chefs are hard to come by but we ensure we only hire the best,” says Daniel Woodcock, Managing Director at Maki. “Unlike our competitors on the
18 July 2016 SANDWICH & FOOD TO GO NEWS
high street we have professional sushi chefs hand rolling our sushi fresh every morning. By doing this we ensure our customers have access to the best taste, quality and choice on the market.” “Our flavours are a mixture of traditional and experimental; from classic spicy tuna to soy roasted beef there is something for everyone,” says Antony Woodcock. Maki provides prices by the piece and is competitive with the traditional players with a large eight-piece box costing £7.96. “Antony and myself are real foodies. We were taught to cook by our parents when we were little and still like to cook when we get home from work today. “Creating something in the food and beverage space was always an ambition of ours, so being in a position to open a second in a bustling place like Shoreditch is a good feeling.”
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Tanpopo Japanese Food has moved from strength to strength A
fter almost being wiped out by fire in December 2014, Tanpopo Japanese Food has moved from strength to strength in their new Feltham factory. Turnover is up nearly 40% since the start of 2016, and new opportunities are coming thick and fast. The purpose made facilities have enabled greater production potential, and with an ideal location near the M4 and M25 west of London, Tanpopo have been able to launch two new runs along the M4 and M40 corridors supplementing a run on the M3 and a run on the M1, to Ocado’s CFC in the Midlands. With a Preston based multiple retailer also poised to begin receiving products shortly, the new facilities are proving to be instrumental, meaning growth is certainly the buzzword at the moment. Tanpopo MD Peter Bigmore says ‘There are still great opportunities for sushi and noodle sales outside of the London area. In order to exploit this market, we are spreading our wings and
looking further afield these days.’ Innovation has always been high on the agenda at Tanpopo and the increased amount of space in the factory brings the ability to cater to their varying customer’s needs, and even create bespoke products with these needs in mind. Tanpopo has also launched several new ranges since moving to the new home. Their new Onigiri rice balls have proved to be a great hit with students and University sites. The Onigiri rice ball is a cheap,
fresh rice snack that retails at less than £2.00 and outsells sushi in Japan massively, in the lunch market. The convenience store 7-11 sells over 10million a day in their chain alone. Tanpopo is hoping that they will catch on in the UK in the same way as sushi has done over the past few years. The sun seems to be shining on Tanpopo currently who have risen from the ashes a with renewed vigour and greater capabilities.
To advertise call Paul Steer on 01291 636342 July 2016 19
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Tossed aims for 48 new locations in four years – all ‘no cash’ Tossed is expanding with a raft of new stores, following its £1.4m crowd-funding campaign – all with a paperless, no cash environment
T
ossed, the salad and wraps chain, plans to open 48 new locations over the next four years, following a recent £1.4m crowd-funding campaign. Most of the new shops will be opened both outside London, where the chain already has 13 locations. The ten year old company initially sought £750,000 in equity capital for a business that was expanding at 30% a year, but actually raised £1.27 million on Seedrs last year from over 600 investors. Having lured crowd-funding investors, Tossed’s 48 planned new locations will have another twist – they will be completely paperless, including banknotes. The only exception will be a handful of “transit” locations, such as motorway service stations. “I’m on a mission to get rid of paper,” says founder Vincent McKevitt. “Our strength comes from offering customisable food, but this is also our weakness because it slows us down.” He hopes scrapping cash will put an end to queues. Tossed has already opened two new cash-free stores: Coleman Street and Upper Thames Street in Central London, following trials in Baker Street. Both are fitted with self-service kiosks instead of
manned tills, and take payment by credit or debit card, contactless and Apple Pay instead of cash. It’s a sector first that Tossed introduced some months ago and – McKevitt claims – has “only confused one customer”. “Pushing sales back on to our guests and moving all the team to production means we can make the same food, but much, much faster,” he says. Speed is especially important, he says. “We work counter-cyclically to restaurants – our busiest day is Monday. You can guarantee that people have been boozing harder.” Improving the guest experience was the prime motivation, however the business also recognised that by using technology effectively it could also remove cash and paper from all its outlets. For a rapidly growing operation of 26 restaurants with a big new raft to come, the efficiency savings of implementing this new process would also have the potential to vastly improve its bottom line profitability. “We have been working with pointOne EPoS on this proprietary ‘cashless’ technology. Together we have produced an exciting new ‘groundbreaking approach to quick service
20 July 2016 SANDWICH & FOOD TO GO NEWS
restaurant operations” pointOne had already worked very closely with Tossed as their EPoS supplier for over 10 years. During this time it had already completed a number of customised developments to support the Tossed business model, so it was a natural progression to work with them on developing this new ‘groundbreaking’ technology. The Kiosk, as it’s known, provides Tossed with the ability to implement a self-service customer ordering and payment solution. Working on an Android platform, and using 10” tablets mounted in BouncePad holders, it enables customers to glide through and browse picture-based menu content and nutritional data, create orders and check-out with integrated contactless card payments in just a few button presses. This results in a virtually seamless integration into their existing operation with very positive customer feedback Vincent Mckevitt concludes; “Guest feedback from the trials has been very positive: people like to be able browse in their own time and customise what they eat, completing a great experience with tasty, bespoke, healthy food, served quickly.”
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HOT FOOD TO GO
Making food-to-go even hotter at
CRUSSH Crussh may be synonymous with juices and smoothies, but the London-centric chain has always served food to complement its innovative drinks since it opened in 1998. Hot food-to-go is one of the biggest current food trends and, on the back of the successful launch of a line-up of soups and hot pots and ‘Fit Eggs’ concept, it now plans to step up its offering further. The challenge for operators like Crussh is how to display hot products to meet the demands of peak trading for hours on end without impacting on quality, says Simon Ambrose
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russh opened its first store on central London’s Cornhill in 1998, making a name for itself as an aficionado of healthy and nutritious, freshly pressed juice and smoothies blended to order. Nearly two decades on, there are 26 outlets across the capital and, evolving with the times, it now offers everything from protein smoothies to green ‘cleansing’ juices for modern lifestyles. Whilst Crussh is perhaps best known for its juices and smoothies, the operator has always prided itself on its healthy fast food offering, from porridge bowls to signature healthpots, zero noodles, sandwiches and desserts, all handmade in Crussh’s own kitchens every day. Rebranding to Crussh Fit Food in 2014 to re-emphasise its food offering, they started looking at new opportunities in food-to-go. Operations director Nick Nathan said food-to-go was a lucrative market growing at five percent Y-O-Y. “Hot food-to-go, in particular, has exploded in the last couple of years. As a constant innovator and leader of healthy food trends, we wanted to tap into this with even more stand-out
concepts that would also maximise on growing meal occasions throughout the day.” Convenience is still the main driver across all demographics (44%), with Callebaut research finding that over three quarters of millennials pick up food on-the-go at least once a week. CraCking hot food-to-go Crussh’s hot food-to-go offering got off the ground with a line-up of soups, from classics such as Leek & Potato and Broccoli & Cheese through to gourmet soups such as Louisiana Chicken Gumbo and Portuguese Caldo Verde Super Soup, as well as organic options including Moroccan Tomato. This was followed by a selection of hot pots, from Chipotle Chicken & Black Beans Stew with Baby Spinach, Brown & Red Rice Mix through to Butternut & Spinach Coconut Curry with Baby Spinach, Brown & Red Rice Mix. These are complemented by EnerGi pots, including Beef Red Chilli with Spelt, Brazilian Pulled Pork & Black Beans with Pearl Cous Cous and Mushroom & Bacon Barley Risotto. With breakfast increasingly being bought and consumed in transit, with
22 July 2016 SANDWICH & FOOD TO GO NEWS
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HOT FOOD TO GO one in six now eating what is dubbed the ‘most important meal of the day’ at their desk, Crussh launched a hot, scrambled egg pot concept which consumers could quickly and easily purchase straight from a hot display cabinet. Finding a unit that would keep everything from the soups and hotpots to the egg pots in the Fit Eggs range in optimum condition for the full breakfast and lunch service was one of the key challenges. in the Zone Nick discovered the Flexeserve Zone at The Alan Nuttall Partnership stand at the lunch! exhibition. The awardwinning heated display gives operators the opportunity to offer a range of self-serve merchandising solutions in one cabinet, from a breakfast offer including porridge, bacon rolls, toasties and croissants to a hot lunch offer, from paninis and hearty soups to warm desserts. The multi-zoned heated display, which can be trialled at Nuttall’s Foodservice Innovation Centre in Leicestershire, has three or four individually operated thermal zones with their own temperature controls, with plans for a five tier unit. The patented technology uses hot air convection or surface conduction, which can be configured by the operator to maximise food quality and display times. Having flexible zone efficiencies also means you save energy, with operators only having to use the power required. The unit also incorporates LED lighting to reduce utility costs, which can be turned on or off, using only the power required at the time of merchandising according to footfall. the hot point Warwick Wakefield, lead development chef for the Nuttall’s Foodservice Innovation Centre, said energy saving was a priority for Crussh, but extended holding time and increased product quality were the biggest selling points. “With the Fit Eggs, for example, you are talking about a tricky and delicate product which can easily dry out and become unpalatable,” he said. “Crussh also wanted to introduce different varieties using diverse and innovative ingredients, which had to be factored in, as did the packaging.”
The Alan Nuttall Partnership Ltd is a leading, British manufacturer of food display equipment, merchandising solutions and innovative counter systems and one of the largest, most diverse, employee-owned fit-out companies in the UK. With 50 years’ expertise in interiors, fixture design and shopfitting, foodservice clients include Asda, Pret A Manger, Crussh, Costa, Greggs and Dunkin’ Donuts to Pizza Hut and Wyevale Garden Centre. The company has 600 employees working from 1,000,000 sqft of office and production facilities and 350,000 sqft of warehousing space. Crucially, the high standard of the range is maintained for up to four hours in optimum condition in the Flexeserve Zone, which is now installed at the majority of the 26 Crussh sites and enables the operator to tap into the lucrative breakfast and brunch on-the-go market, and then easily reconfigure the units for its lunchtime on-the-go offering. “The Zone offers exactly the right functionality and flexibility to enable us to serve a fantastic product, and because of the quality we can achieve, we are now looking to include more soups, stews and egg pot varieties and are also launching a hot chicken salad this summer,” said Nick. “The Zones are also in our bespoke colours to complement our sites, all adding extra visual impact.” Warwick added: “The holding equipment you choose can make a huge difference to a hot food-to-go offer, dramatically affecting a product’s taste, texture and overall palatability. Our Flexeserve Zone is transforming this rapidly expanding market and changing expectations for the better.”
www.sandwich.org.uk July 2016 23
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LOAF:
AWARDS 2016
WINNER OF THE BAKERY SANDWICH SHOP OF THE YEAR AWARD Simon Ambrose visits Loaf, winner of the Bakery Sandwich Shop Award at The Sammies
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PROFILE
I
’m driving on the M4 and Google Maps has just died on my phone! So now I’m trying to remember where on earth Farnham is in Surrey. How did we ever find our way round before we got our ‘voice in the car’? And I’m suddenly remembering the bad old (dangerous) days when you had to navigate with a map or directions in one hand and the steering wheel in the other. Fortunately, I pick up signs for Farnham at Basingstoke, but I’ve still got to find the place I’ve come to see: bakery and food to go outlet Loaf’s Ridgeway shop. Parked up (honestly, officer), I phone the company for comprehensive directions, when Google Maps miraculously decides to play, and I’m there within three minutes. Never has a digitised voice sounded more reassuring! So, here in front of me is an old-style traditional craft baker, with a huge display of different loaves, and an equally impressive range of cakes and pastries on the shelves, as well as food to go in cabinets. It’s all harking back to the artisan ways of the past, and much appreciated locally by the looks of it, with a steady flow of customers, including a couple of builders coming out with crusty baguettes tucked under their arms, Loaf has obviously also retained oldstyle service values, with some of the most welcoming smiles I’ve ever seen inside a shop, and that includes co-
founder Peta Jarman. It’s too crowded inside the busy interior, so we talk outside, battling against the noise of the traffic. It turns out that there are actually four Loaf shops – two of them coffee shops. The sandwiches are all made on site, using their own breads, which are made in their central bakehouse. They’re very good by anyone’s standards – so good, in fact, that they’ve just helped to win the shop that I’m visiting the Bakery Sandwich Shop of the Year Award at The Sammies. “We’ve developed a sandwich range which is really quite simple,” explains Peta. “The best-sellers are anything chicken-based really –particularly our Coronation chicken; but there’s also Chicken in mayonnaise; Chargrilled chicken fillet; Chicken in a lemon and pepper mayonnaise; as well as Chicken and bacon in a Caesar salad dressing. We also do things like Tuna in mayonnaise; Pastrami with dill pickles, mustard and Monteray Jack cheese; Gammon ham with salad or mature cheddar and various chutneys and mayonnaise; and also a pastrami, and mozzarella & basil. “It’s not sophisticated like London,” she says modestly, “but we have to offer what suits the customer. We also sell a huge amount of bacon rolls and most of our customers will also buy a cake as well. “Our customers really tend to like the traditional and not everything works by any means – we did try to launch a patisserie range at the Ridgeway shop but it didn’t sell very well, for instance. But that doesn’t stop us from trying new things - we’ve recently been researching the possibility of smoking our own meats, so we may well launch that soon.”
Interestingly, customer tastes also vary from one shop to another. “Strangely enough sandwiches don’t sell well here at the Ridgeway shop; customers prefer filled rolls here, which is a mystery. But sandwiches do sell well in our other three shops. Our customers are also becoming increasingly interested in having sandwiches in our speciality breads such as rye and spelt, to avoid wheat and go for a lighter eat. They are just nice additional offerings that set us apart from competitors shops.” While the Ridgeway shop offers largely pre-made food to go, Loaf offers a bespoke, made to order service for sandwiches in the three other shops and also sells a slightly bigger range there, with additional fillings of prosciutto ham, mozzarella cheese with pesto sauce and tomato; and bacon with avocado. There’s also a panini range. Created by the baking team, using an authentic Italian recipe, they are handmade and baked each day using a sourdough rye base to add depth of flavour. Fillings for these include New York deli with pastrami, dill pickles, mustard and Monteray Jack cheese; Gammon ham, mature cheddar with caramelised onion chutney; and Tuna mayonnaise with cheddar. “We also offer hot pasties. We use the Proper Cornish Pasty Company, and we have soup in the winter. We use mainly local suppliers – JNP wholesale chilled foods and Fine Frozen Foods, in particular. “We switch from soups to salads in the summer, served in bowls, and we are doing increasingly well with this as customers seem to want to switch to healthier, lighter eating. “We don’t make the fillings ourselves – we add proteins to bought-in fillings.
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PROFILE
Standard sandwich and roll fillings at all Loaf shops ■
Coronation chicken
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Chicken in mayonnaise
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Chargrilled chicken fillet
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Tuna in mayonnaise
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Chicken in a lemon and pepper mayonnaise
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Chicken and bacon in a Caesar salad dressing
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Pastrami with dill pickles, mustard and Monteray Jack cheese
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Gammon ham with salad or mature cheddar (various chutneys and mayonnaise)
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French brie with cranberry sauce
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Mature cheddar ‘ ploughmans’ with caramelised onion or real ale and apple chutney
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Egg mayonnaise
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Hummus with chargrilled vegetables
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Cream cheese with chargrilled vegetables
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Bacon, lettuce and tomato
It’s partly because we have four shops and it would be difficult to keep the quality consistent throughout. But we source the best products that we can.” Drinks include Illy coffee, hot chocolate (made with melted chocolate in Fleet and Four Marks during the winter months), tea (PG or tea pigs), and a
range of the usual cold drinks, together with fresh fruit and vegetable smoothies (no purees or concentrates!). They are also about to introduce a new tea experience called Cuppanut ,which is a delicious coconut tea they sampled at the recent Farm and Deli Show. So how did the business start? Peta explains: “My husband’s grandfather originally had a chain of bakery shops in London, which he sold, and then his mother set up another bakery, which we eventually took over. “My husband was in PR originally, although he spent all his summer holiday’s working in his mother’s business, so he knew the bakery business very well. When his mother couldn’t manage it any longer, because of illhealth, we decided eventually that rather than going back to our previous jobs, we really wanted to work in the business and that’s when we started Loaf. “We took over the Ridgeway site in Farnham eight years ago from a couple that did everything themselves. We made it our own and the customers responded very well. We then took over Full Marks, another bakery, just outside Alton and we’ve changed it to a coffee shop. It’s very much the centre of the community there. We have a lot of regular customers and passing trade as well. “We eventually decided we wanted to have a presence in Farnham town to safeguard the first shop and build the brand, and we were lucky to find an old site in the town. Finally, we opened in Fleet, which is very much a coffee shop, but also with around 50% bakery. “My husband Simon looks after the baking side and our products are baked each day by our team of night bakers. The bread range includes a range of speciality breads in addition to white, stoneground wholemeal, 8 grain and malted wheat (made from award winning Cotswold Dark Crunch flour). “Each day we also bake speciality types of bread as loaves and rolls which we also offer to customers as a filled option. The Spelt and honey and multigrain are currently the most popular of these breads although this is subject to customer eating trends, but seeded, healthier higher fibre options are definitely ‘on trend’. “The majority of our Flour comes from a Cotswold miller FWP Matthews but we also have a link to Grands Moulins de Paris, a French miller, to provide flour for our French baguettes,
26 July 2016 SANDWICH & FOOD TO GO NEWS
Campaillou and pain de campagne breads. We also feature German flour using German rye. “In addition to the standard buns such as doughnuts, and Belgian buns, we make our own range of very popular Danish pastries and puff pastry cakes such as Eccles, apple, our latest almond turnovers and macaroons. “A rolling selection of other cakes includes, classic brownie, raspberry and white chocolate brownie, spelt cake with apple or blackberry and patisserie custard, bakewell, chocolate fudge cake, coffee and walnut, flapjack (either with cranberry or five seeds). “The muffin range is exceptionally popular (carrot cake, double chocolate, pannetone style, fresh raspberry with white chocolate or almond, lemon drizzle and so on…. “Our Cupcakes come in a myriad of flavours and toppings are also popular as a single or selection gift purchase, with orders also taken to create celebration centre pieces. “Other than the cakes, customers can also purchase healthier sweet options such as health bars and nut selections. “We used on bake on site in two of the shops, but we found that if we concentrated their skills on one site, it was better, so we now bake from our bakehouse for all four shops. That will also give us the capacity to expand if and when, hopefully, we expand to new shops.” So, are there more openings on the way? “We’re at a bit of a crossroads in terms of new openings because we’re very hands on as a family business. We don’t want to grow too big so I can’t get out to the shops and get to know the customers. That’s an important element for me. “But it will have to be in the right place and probably be another village location rather than a town centre. For one thing, the towns are very difficult in terms of competition. London chains are increasingly coming to places like Farnham and it’s definitely harder when they’re here. The overheads are also higher in town, of course, so you’re facing a big bill before you’ve even opened the doors. So, yes, secondary site trading definitely suits us better and I think a lot of bakeries feel the same.” With the demand for artisan breads and quality sandwiches going up all the time, I have a feeling it’s not going to be too long before site number five opens.
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AWARDS 2016 T
he sandwich industry saw its biggest ever annual celebrations when a record 688 guests gathered for the sold-out Sammies Awards dinner at the Lancaster Hotel, London. As ever, it was an opportunity for guests to network and party, but also to honour what’s best about this industry with a series of prestigious awards going to the best and brightest in both retail, manufacturing and foodservice sectors. In total, 30 trophies were presented, as well as Gold awards, all presented by celebrity chef Theo Randall. With so many awards to give out, the decision was taken this year to split the ceremony, with one half conducted before any food was served, building up both appetites and the dramatic tension, with the second half held between the main course and the dessert.
28 July 2016 SANDWICH & FOOD TO GO NEWS
There were some particularly notable achievements this year: Frank Boltman and Alex Stone, founders of the remarkable and innovative east London sandwich bar TRADE, won the Independent Platinum award for Café Sandwich Retailer of the Year for the second year running. EAT also picked up an award for the second consecutive year - the Specialist Sandwich Bar Chain Award. Meanwhile, guests were as generous as ever, raising the princely sum of £4,114.27 for Bowel Cancer UK and in case you're wondering, one kind attendee bought raffle tickets, entered the cash draw and then emptied out all of the change in his pocket into the collection - hence the odd £4.27p! The full line up of all winners and their pictures is shown in the following pages, with many of the awards detailed.
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SAMMIES AWARDS 2016
British Sandwich Industry Award Winners 2016 The BSA SAndwich MArkeTing AwArd WINNER: Urban Eat – Summer Range campaign HIGHLY COMMENDED: Tesco – Chocolate and cherry Christmas sandwich campaign The new SAndwich ProducT AwArd ingredient category WINNER: Kimchee HIGHLY COMMENDED: Snowbird Foods – Gluten free lamb kofte Bread category WINNER: Pan Artisan – Focaccia Romana Packaging/equipment category WINNER: Planglow – LabelLogic Live HIGHLY COMMENDED: Rapid Action Packaging – BagRapTM paper and film laminate packaging The new SAndwich AwArd Standard category WINNER: Virgin Trains – Poached salmon with lemon mayonnaise Premium category WINNER: Waitrose – Good to Go Goat’s cheese lavash with preserved lemon dressing Promotional category WINNER: Marks and Spencer – Christmas lobster roll HIGHLY COMMENDED: Pret – Beef Wellington innovative category WINNER: Greenhalgh’s – Beef, rocket, dill and horseradish mayonnaise pretzel croissant HIGHLY COMMENDED: My Bombay Kitchen – Roomali chicken tikka roti wrap
hot category WINNER: EAT – Firecracker chicken sourdough HIGHLY COMMENDED: Street Eats – Ikea Swedish vegiballs with spinach, red onion and Keralan sauce on panini bread The BSA TechnicAl excellence AwArd WINNER: Justyna Nowicka and Dawn Evans, 2 Sisters Food Group – Alternative washing method for fresh produce HIGHLY COMMENDED: Dean Slaney, Greencore Food to Go, Manton Wood – Prawn defrost project The BSA SAndwich MAnufAcTurer AwArd JOINT WINNERS: On a Roll Sandwich Company Bradgate Bakery The workPlAce And evenT SAndwich Provider AwArd WINNER: Elior UK, GO’SASA Deli The SPeciAliST SAndwich BAr chAin AwArd WINNER: EAT The SAndwich MulTiPle reTAiler AwArd WINNER: Waitrose The SAndwich convenience reTAiler AwArd WINNER: The Co-operative en-rouTe SAndwich reTAiler of The YeAr AwArd WINNER: W H Smith The cAfe SAndwich reTAiler AwArd chain Award PLATINUM AWARD WINNER: Trade, Commercial Street, London GOLD AWARDS: • Temptations Café, Clerkenwell Road, London
• Chandos Deli, Bath • Curators Coffee, Margaret Street, London • A Great Little Place, Southport • Caffe Gusto, St Michaels Hill, Bristol chain development Award WINNER: M & S Café HIGHLY COMMENDED: Caffe Pausa, Dunelm Mill The BAkerY SAndwich reTAiler AwArd independent category PLATINUM AWARD WINNER: Loaf, Ridgeway Road, Farnham GOLD AWARDS WERE PRESENTED TO: • Kamps, Tottenham Court Road, London • Peyton & Byrne, Lyric Square, London chain category WINNER: Greggs The indePendenT SAndwich BAr AwArd PLATINUM AWARD WINNER: Max’s Sandwich Bar, Crouch Hill, London GOLD AWARDS WERE PRESENTED TO: • 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 • Potbelly, Westfield Shopping Centre, London The SAndwich induSTrY AwArd WINNER: Andrew Hesketh This year’s industry award went to someone who has been a stalwart supporter of the Association and who has helped to drive it forward for the benefit of the industry as a whole, while still holding down a demanding job as Head of Business Development for his company.
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SAMMIES AWARDS 2016
The Independent Sandwich Bar of the Year GOLD AWARD WINNERS: Francombs, Rochester; Chandos Deli, Exeter; Livesey’s Sandwich Shop, Macclesfield; Cheshire Sandwich Shop, Chester; Monty’s, Birmingham; Potbelly, Westfield Centre
James Simpson, FSC’s managing director (right) with (from left) The Co-operative’s Alex Sisson, Greencore Category Manager; Fiona Fielding, Greencore Business Account Manager; Kelly Merry, Greencore NPD Manager; Graham Haigh, Co-op Replenishment Analyst; Rachel Marshall, Co-op Buyer - Food to Go; and Emily Hammond, Co-op Senior Developer FTG & Bakery
The Sandwich Convenience Retailer of the Year Left to right: James Rushton, Potbelly’s Head of Operations and Sumra Husain, Potbelly’s Head of Marketing, receive their award from Andrew Hesketh, Greggs’ Head of Business Development, as Theo Randall, celebrity chef, looks on
Winner: The Co-operative
PLATINUM AWARD WINNER MAX’S SANDWICH BAR, Crouch Hill, London
Food Pictured: (Left) Jonathan Scoffield, Greencore to To Go’s Marketing Director presents the award and Food for ng Zahra Coggins, Head of Tradi Drink at WH Smith
Andrew Hesketh, Greggs’ Head of Business development, presents the award to Max Halley, founder of Max’s Sandwich Bar
30 July 2016 SANDWICH & FOOD TO GO NEWS
En Route Sandwich Retailer of the Year Winner: WH Smith
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SAMMIES AWARDS 2016
New Sandwich Product of the Year Award
ager for Guy Meakin, M&S’s Trading Man k Mar to rd awa Eating Out, presents the on vati Inno of d Hea ’ Eats Arnold, Street
Guy Meakin, M&S’s Trading Manager for Eating Out, presents the award to Chris Dickenson, New Business Development Director at Pan’ Artisan
Ingredients Category
Bread/Carrier Category
Winner: Street Eats, Kimchee
Winner: Pan’ Artisan
Packaging Equipment Category Winner: Planglow
Guy Meakin, M&S’s Trading Manager for Eating Out, presents the award to Planglow’s lead software engineer/architect Simon Mansfield and technical support manager Richard Newman
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SAMMIES AWARDS 2016
Café/Coffee Bar Sandwich Retailer of the Year Award:
tin Johnson Pictured: (Left) Adelie’s CEO Mar ell, Yarn n Susa to rds Awa d Gol presents thport, and manager of A Great Little Place, Sou ptations Tem from ctor dire a ris, Har Graham Café, London
Independent Category: GOLD AWARD WINNERS:
é, London; Chandos Deli, Bath; Curators Caf Place, le Litt at Gre Caffe Gusto, Bristol; A don Lon é, Caf ions ptat Southport; Tem
Pictured: (Left) All smiles as Adelie’s CEO Martin Johnson presents the Platinum Award to Alex Stone and Frank Boltman, co-founders of TRADE
Independent Category: PLATINUM AWARD WINNER Winner: TRADE, Commercial Road, London
Pictured: (Left) Adelie’s CEO Martin Johnson presents the award to Lisa Fletcher, Savoury Buyer for Costa Fresco and Judith Jerodiaconou, Buyer for the company
Johnson Pictured: (Left) Adelie’s CEO Martin r Greg Buye Café S M& presents the award to keting Mar gory Cate ht, Heig Cloe Martin and Manager at Greencore Northampton
Chain Category
In Store Chain Development Category
Winner: Costa Fresco
Winner: M&S Café
32 July 2016 SANDWICH & FOOD TO GO NEWS
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SAMMIES AWARDS 2016
Bakery Sandwich Shop of the Year Award
of Business Pictured: Andrew Hesketh, Head shop with ther Development, Greggs, toge Hirst and e olin Car and mer managers Kate Bloo e, Zon d Foo ggs Gre of d Hea ler, Alison Kibb d of Hea ds’ Foo receive the award from Mission ards Edw id Sales, Out of Home, Dav
Chain Category: Winner: Greggs
Pictured: Kamps’ Rubia Link and Andreas Lesniewicz (left and right) receive their award from Mission Foods’ Head of Sales, Out of Home, David Edwards
Independent Category: GOLD AWARD WINNERS:
Kamps, Tottenham Court Road, London; Peyton & Byrne, Lyric Square, London
Pictured: Holly Smith, LOAF General Manager, and Peta Jarman, LOAF cofounder, with Mission Foods’ Head of Sales, Out of Home, David Edwards
Independent Category: PLATINUM AWARD WINNER LOAF, Ridgeway Road, Farnham
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SAMMIES AWARDS 2016
Pictured: Igloo CEO Alistair Turner presents the award to Adelie Foods’ Senior Brand Manager Isla Owen and John Want, Adelie Foods’ Head of Marketing
The Sandwich Marketing Award
Winner: Urban Eat for their Summer Range campaign
Pictured: Getting into the swing of things: Matt Raynor, Raynor Foods’ Managing Director, with Elior’s Executive Head Chef Toby Maryan and Offer Development Manager Matt Joblin, and Heather Raynor, Raynor Foods’ Sales Director
Workplace & Event Sandwich Provider of the Year Winner: Elior
34 July 2016 SANDWICH & FOOD TO GO NEWS
Pictured: On A Roll Managing Director James Stoddart and Helen Stoddart, General Manager, with Paul Old, Production Director at Bradgate Bakery, receive their award from Dawn Farm Foods Sales Director Ian Ritchie
Sandwich Manufacturer of the Year Award Joint Winners: On A Roll Sandwich Company and Bradgate Bakery
Pictured: My Fresh’s Technical Director Stuart Seaton presented the award to 2 Sister’s Process Development Manager Justyna Nowicka
Technical Excellence Award Winner: Justyna Nowicka and Dawn Evans from 2 Sister’s Group
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SAMMIES AWARDS 2016
New Sandwich of the Year Award
Pictured: Coveris’ Group Sales Director Jo Ormrod presents the award to Greenhalgh’s Head of Retail Sales and Marketing Sandra Ogden
Innovative Category Pictured: Coveris’ Group Sales Director Jo Ormrod, with Waitrose Sandwich Buyer Roxanne Bennett; Sati Choda, Process Development Manager, Greencore; Michelle Gibbs, Food Developer; Gen Cotter, Technical Manage, Waitrose, and James Kidman, NPD Manager at Greencore
Winner: Greenhalgh’s
Premium Category Winner: Waitrose for Good To Go Goat’s Cheese Lavash with Preserved Lemon Dressing Pictured: Coveris’ Group Sales Director Jo Ormrod presents the award to David Oliver and Sandrine Le Coz, currently New Product Development Manager for DHL, previously Development Manager for Virgin Trains.
Standard Category Winner: Virgin Trains for Poached Salmon with Lemon Mayonnaise
Pictured: Coveris’ Group Sales Director Jo Ormrod, with Tim Driver, Marketing Controller, Greencore, Northampton; Stacey Campling, Development Technologist, Greencore, Northampton; Jessica Hornby, Senior Innovation Manager, Greencore, Northampton; Helen Brennan, Product Developer, Food on the Move, Marks & Spencer; Dominic Darby, Technologist, Food on the Move, Marks & Spencer; and Caroline Bates – Technologist, Food on the Move, Marks & Spencer
Promotional Category Winner: M&S for its Christmas Lobster Roll
Pictured: Coveris’ Group Sales Director Jo Ormrod presents the award to Catherine Lear, EAT. Food Developer and Lee Conroy, EAT. Category Procurement Manager
Hot Eating Category Winner: EAT
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SAMMIES AWARDS 2016
Pictured: Pat Dunne, Friday’s marketing manager, with Catherine Lear, EAT. Food Developer and Lee Conroy, EAT. Category Procurement Manager
Specialist Sandwich Bar Chain of the Year Winner: EAT
Pictured: Adelie Foods’ UK Head of Marketing John Want; Michelle Gibbs, Food Developer Waitrose; Gen Cotter, Technical Manager Waitrose; Jane Hills, Head of Hospitality, Bakery & Food to Go Waitrose; Victoria Green, Buying Manager Food to Go Waitrose; Roxanne Bennett, Buyer Sandwiches Waitrose
Sandwich Multiple Retailer of the Year Waitrose
Thank you
£4,114.27 raised for Bowel Cancer UK at The Sammies
Pictured: (Centre) Greggs’ Head of Business Development, Andrew Hesketh, receives the award from Angus Fewell, Controller, Food Production, Ginsters
The British Sandwich Industry Award Winner: Andrew Hesketh
36 July 2016 SANDWICH & FOOD TO GO NEWS
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SANDWICH DESIGNER OF THE YEAR 2016
L
et’s big ourselves up for a second. When it comes to an event like the Sandwich Designer of the Year competition, it’s hard to escape the conclusion that we’re the Sandwich Centre of the World. For sheer innovation and design, there’s just no-one to beat us. It’s largely because of the sheer scale of the business in the UK, of course. The fact is, the UK sandwich market is worth a staggering £7.6 billion. That equates to around 3.5 billion commercially-made sandwiches being consumed annually, which is about 25% of the overall sandwich market (all the sandwiches consumed across the UK). There are around 300,000 people working in the industry and it felt as though quite a few of them were actually competing in the final! The competition, held at The Lancaster Hotel, London, on the morning of The Sammies evening awards, is the culmination of a series of heats held around the UK. Tensions run high. You’d think that having done it before, recreating the sandwich would be child’s play, but that’s not reckoning on the effect of nerves, with quite a crowd assembled to watch, and the scrutiny of the august body of judges, which included Mark Arnold, head of innovation at sandwich manufacturer Street Eats, himself a former competitor and winner on several occasions. The other judges were Theo Randall, executive chef, ASK; Victoria Green and Roxanne Bennett, Waitrose; Linda Ward, Campden BRI; Simon Roderick, executive chef, and Camilla Deane, FoodFellas. The Association’s own Gethin Evans was MC. After the event he reflected: “It’s certainly been an amazing competition. There have been something like 150 sandwiches altogether with about 10 contestants in each sem-final, and the standard of innovation was definitely higher than even last year. We’ve even had a figgy pudding bagel, a sweet sandwich! “In general, consumers are trading up and there is a trend across the board on providing premium products and that was reflected in the entries. Healthy and light options also inspired a lot of entries this year, but there were also some big indulgent ones. “Certainly everyone we spoke to found it a very enjoyable experience.” Although many of the competitors have been through the mill before, coming back again year after year in search of that elusive trophy, our eventual overall winner, Kim Hartley from 2 Sisters Food Group, was competing for the first time Her broad smile as she held the trophy at the Sammies later on that evening when the results were announced, said it all.
38 July 2016 SANDWICH & FOOD TO GO NEWS
BRITISH
SANDWICH
DESIGNER OF THE YEAR 2016
The Best
of theBest OVERALL WINNER
Sandwich Designer 2016 Geeta's Smooth Premium Mango Chutney Kim Hartley: 2 Sisters Food Group Sandwich Name: Mini Bombay Bundt Bagel Rolls Target Market: Café/Sandwich Bar RRP: any 3 for £5.00 Description: Home Baked Individual Bundt Tin Bagel Naan Bread Rolls, split & filled with Tandoori Chicken, Lamb or Onion Bhaji, Mint & Coriander Pesto, Fresh Mango, Red Onion, Geeta’s Smooth Mango Chutney, Fresh Coriander Leaves Ingredients: Home Baked Bundt Tin Bagel Naan bread roll, Chicken Tikka, Lamb & Onion Bhaji, Mint & Coriander Pesto, Sliced Fresh Mango, Red Onion, Spinach Leaves, Geeta’s Smooth Premium Mango Chutney, Fresh coriander Method: • Split the Bundt Tin Bagel Naans through the middle • Spread Mint & Coriander Pesto on base • Top with Spinach • Layer with Chicken Tikka, Lamb Tikka or Onion Bahji • Top with sliced mango • Sprinkle Red Onion • Spread lid with Geeta’s Smooth Premium Mango Chutney • Garnish with fresh coriander leaf in the hole
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SANDWICH DESIGNER OF THE YEAR 2016 Universal Meats Steamed, Sliced Chicken Breast winner David Llewellyn: Greencore Sandwich Name: Chicken and Tarragon Brioche Roll Target Market: retailer or sandwich bar RRP: £ 3.50 Description: A Roasted mushroom and thyme brioche filled with steamed chicken coated with a tarragon mayonnaise and fresh baby spinach. Ingredients: 1 - Roasted mushroom and thyme brioche roll, 30g - Tarragon hollandaise, 30g – chicken, 12g - fresh baby spinach
Sam Browne Foods Pulled Cooked Venison Nathan Baker: On a Roll Sandwich Company Sandwich Name: Pulled Cooked Venison Open Door Stop Sandwich Target Market: Retail, Supermarket RRP: £ 3.50 Ingredients: Sam Browne Foods Pulled Cooked Venison, Thick tomato bread, 70g - Pulled Venison, 30g - Celeriac Remoulade, 15g - Rhubarb ketchup
Norsleland Applewood, Jarlsberg or Mexicana Cheese
New York Style Bagel Sandwich Thins
Will Gamble – Cranswick Foods
Keith Allen – FSC
Sandwich Name: Deli Croque Target Market: street cafe, coffee shop RRP: £ 3.50 Description: An artisan Croque with Jarlsberg cheese topped sour dough, succulent pulled pastrami, a punchy mustard dressing, sliced gherkins and red onions.
Sandwich Name: Bombay Breakfast Bagel Target Market: Cafe ,takeaway, fuel station RRP: £ 3.49 Description: A Bombay cafe style breakfast bagel with Masala omelette, back bacon and mango chutney.
Ingredients: 30g - Norseland Applewood, Jarlsberg or Mexicana Cheese, Pulled pastrami, 20g - mustard dressing, 2 slices - sour dough, 15g - sliced gerkins, 10g - sliced red onions, 15g - bechamel sauce, 4g - olive oil spray
Ingredients: 1 - New York Style Bagel Sandwich Thins, 75gm - Masala Omelette, 20g Cooked back bacon, 20gm - Chilli cheese, 10gm Premium mango chutney, 1gm - coriander sprig
Harvey and Brockless Chipotle Relish Martin Willsher – 2 Sisters Food Group Sandwich Name: Smoking hog Target Market: Sandwich Bar RRP: £ 4.00 Description: A warm chilli cornbread roll filled with crispy confit pork belly, chipotle relish, caramelized apple mayo, pickled cucumber, crispy butter milk shallots and lollo bionda lettuce, Ingredients: Harvey and Brockless Chipotle Relish, 1 - chilli corn bread roll, 20gm - chipotle relish, 60gm - confit pork belly, 20gm - pickled cucumber, 12gm - crispy butter milk shallots, 10gm - lollo bionda lettuce, 15gm - caramelised apple mayo
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PROFILE
Overall Sandwich Designer of the Year 2016 Kim Hartley, Development Chef, 2 Sisters Food Group Winning sandwich: Mini Bombay Bundt Bagel Rolls Kim Hartley, a development chef or 2 Sisters Group, won the Overall Sandwich Designer of the Year Award at her first attempt, with an innovative recipe using a soft naan bread shaped in a Bundt cake tin. This is her story
I
was so shocked when I realised I’d won when we were up on stage. I heard my name being called and people in the audience were shouting and it was a complete whirlwind really – but it was definitely fantastic and a real honour. My CEO Ranjit Boparan sent me a text within seconds of hearing the news, congratulating me. Although I’ve been in this business for 16 years this was the first time I’d entered The Sammies. But I do seem to have the ability to win competitions. I’m good at thinking outside the box, so I thought I might have been in with a chance from the creativity point of view. How did the recipe come about? Geeta’s Mango Chutney was the sponsor ingredient and the inspiration, so I decided to go down the Indian route. Luckily for me, many years ago I used to own an Indian restaurant – I’m probably the only non-Indian lady in the UK ever to own an Indian restaurant! So, that gave me some background knowledge on Indian food and it built from there: so the question was what can I do with the mango chutney and give it a twist? Naan bread seemed to be right carrier, but it is designed to be eaten hot and soft out of a tandoor oven. Once they go cold, they’re hard and don’t taste very nice.
So my first challenge was to create a naan bread that was soft and nice to eat cold. There are a number of ingredients you can add in commercial baking that keep products soft, so there’s a few little
FROM INDIAN RESTAURANT TO 2 SISTERS I used to have an Italian restaurant in the Peak district but it was shut down after a fire, which put me out of business for a few months. My clientele found other places to go to so I had to effectively start again. I thought hard about what people wanted to have in the sleepy village. The locals told me that they had to drive to Glossop or Sheffield to get a curry. I thought an Indian restaurant was a no-brainer. So I talked to an Indian friend who, strangely enough, owned an Italian restaurant, and he helped me to buy the right equipment from Bradford and helped me get the staff. It was an instant success – the place was always full and the phone never stopped ringing for takeaways.
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‘bits and pieces’ like that, but the actual recipe is going to stay a secret! I’d visualised the finished product as a three little mini-roll selection pack retailing for £5. I could see them being piled on a cake stand in a sandwich or café with different fillings and customers could choose what they wanted. I wanted a selection of flavours: a tandoori chicken one as the most popular sandwich filling, but also a vegetarian one (an onion bhaji) and a lamb one – something which doesn’t tend to be eaten cold, but did work in this application and is very popular in Indian restaurants. As well as the lovely mango chutney, I created a mint and coriander pesto which was spread on the base, along with fresh spinach leaves, and a little red onion and some fresh mango, which complemented the mango chutney really well, and this was used with all three of them. The recipe actually didn’t take a long time to develop. If something comes to mind in a flash of inspiration then I’ll enter a competition – if it doesn’t, I don’t. It evolves from there but there has to be some spark. I thought of doing the naan bread in a bundt cake tin (see inset) because I really liked the shape of it when I’d seen one before and I kept it in my head for a future occasion. I found some little cute ones and turned it from a sweet
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PROFILE
traditional cake into a savoury product. It’s just a case of thinking about things in a different way, and that’s what wins competitions. The Mini Bombay Bundt Bagel Rolls were certainly designed to be a commercial viable product but it would require an investment of around £50,000 to go into production because of the bundt tins.
WHAT’S A BUNDT PAN? Bundt cake is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mould in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.
That’s not a huge amount in the overall scheme of things and the potential sales it could generate. I think there’s a place for it because I’m fed up of seeing savoury bread products in the standard two or three different shapes: round, square and sub rolls. I just wanted to make something that was different – and these certainly are. I have won competitions before. In 2012 I won the Pizza Chef of the Year. I had never made a pizza before but I thought I would have a go. There were 40 testosterone filled Italian chefs throwing their pizzas up in their air and there was me with my little rolling pin, and I beat the lot of them. It was really just thinking outside the box and doing something different, and that’s what won it. Would I say this has been one of my best creations? Well, in the sixteen years that I’ve been doing this I feel that you’re only as good as you’re last product. I’ve worked solely for Marks & Spencers (2 Sisters manufacture for M&S from their Gunstones Bakery plant) in that time and other companies tend to copy what they do. I don’t copy anybody so the challenge for me has always been to stay ahead of the game and create products that other people will copy. What would my advice be for any would-be sandwich developers looking to get into the business? There are courses at college where you can start off. I have a young guy coming in for a few hours with me who wants to get into new product development at the moment. I came to it from a restaurant background but it’s a totally different ballgame. A lot of chefs can’t make that transition from catering for say 40 people to catering for thousands. The hours are a lot better but it’s a very fast pace and you have to have the passion about food to stay on that roller-coaster. New product development is the heart of that business; without that a company can’t succeed.
FACT FILE Competitor: Kim Hartley – 2 Sisters Food Group SanDwiCH name: Mini Bombay Bundt Bagel Rolls Target Market: Café/Sandwich Bar DeSCription: Home Baked Individual Bundt Tin Bagel Naan Bread Rolls, split & filled with Tandoori Chicken, Lamb or Onion Bhaji, Mint & Coriander Pesto, Fresh Mango, Red Onion, Geeta’s Smooth Mango Chutney, Fresh Coriander Leaves RRP: any 3 for £5 inGreDientS: • Home Baked Bundt Tin Bagel Naan bread roll • Chicken Tikka, Lamb & Onion Bhaji • Mint & Coriander Pesto • Sliced Fresh Mango • Red Onion • Spinach Leaves • Geeta’s Pomegranate Smooth Mango Chutney • Fresh coriander method: • Split the Bundt Tin Bagel Naans through the middle • Spread Mint & Coriander Pesto on base • Top with Spinach • Layer with Chicken Tikka, Lamb Tikka or Onion Bahji • Top with sliced mango • Sprinkle Red Onion • Spread lid with Geeta’s Pomegranate Smooth Mango Chutney • Garnish with fresh coriander leaf in the hole
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AWARDS 2016
Bakery Sandwich Shop of the Year Award Chain Category “Winning the Bakery Sandwich Shop (Chain) Award this year is a huge testimonial to Greggs’ commitment to providing great tasting fresh food and delivering a fantastic shopping experience to our customers,” says the company. “Our heritage within fresh bakery has allowed us to compete successfully in the food-on-the-go market with our offer differentiated by the way we freshly prepare food each day in our shops, whilst offering outstanding value for money. “Growth in sandwich sales has continued its momentum with sales exceeding our original targets, which is closely attributed to the addition of more sandwich options, including Balanced Choice, with further launches planned in the forthcoming weeks. “In the past year our Balanced Choice food on-the-go range achieved sales of
£78 million. Every food item in the range, including a range of sandwiches, flatbreads, salads, yoghurts, porridge, fruit pots and drinks, contains fewer than 400 calories and is rated amber or green on the Foods Standards Agency Traffic light system for fat, salt and sugar. This range now represents almost 10% of our sales value and is growing faster than our core offering. “Our sandwich range is continuously reviewed to ensure we remain ahead of the market, focusing on freshly prepared sandwiches, made throughout the day with bread produced from our own regional bakeries. “In addition to improvements to our sandwich range we have continued to make changes in our shop operations to meet the needs of food-on-the-go customers. We continue to invest heavily in refurbishing and locating our shops to
meet the requirements of our customers more effectively, with more space to browse and make a choice and a quick service counter to ensure our time challenged customers can be served quickly. “This award goes a long way to recognising our 20,000 staff that deliver a great experience for our customers daily through our 1,700 stores across the UK.”
The Sandwich Marketing Award
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ith increased seasonal business, Adelie Foods developed a summer-themed range to bring excitement to the Urban Eat fixture through truly market-first formats. “Our range was anchored around our Beach Hut sandwich packaging - a UK Market First! But we didn't ignore other formats, from sandcastle salad tubs to surfboard & sunglasses wraps,” says John Want, Adelie’s marketing manager. “The range included a great mix of varieties, which
provoked memories of beach holidays in the UK and abroad. We spent £50,000 supporting the range with our first on-pack promotion, giving away family holidays, BBQs, deck chairs and beach party packs, and this was fully supported in store with
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Meal Deal activity, merchandising guides and instore media. “This was not just a fantastically creative campaign which ran across all URBAN eat retailers, it was also an example of how Adelie Foods works together
across the group for a common goal. The Beach Huts concept involved a number of people from the commercial, development and procurement teams, together with experts in new formats in Operations. “Running the on-pack promotion also involved Operations and external agencies working together to ensure we had legal compliance and food safety in a new process we'd never seen before. This award is as much for the wider Adelie Foods team as it is for our Marketing colleagues.”
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AWARDS 2016
Convenience Sandwich Retailer of the Year Award: T
he Co-op are 'on a roll' after being named Convenience Sandwich Retailer of the Year at the British Sandwich Awards for the second year running. The convenience retailer's "Food-toGo" category has been a key focus over the last year, with more store openings in city centre locations, increased space instore, product innovation and a packaging re-design. The award for Convenience Sandwich Retailer of the Year is presented to the convenience retailer considered to have done the most to develop their sandwich business, taking into account marketing,
innovation, packaging, product quality, sales growth and market share. Emily Hammond, Senior Product Developer for Food-to-Go at The Co-op, commented: "After relaunching our whole sandwich range, our foodto-go offering has gone from strength to strength, and we enjoyed our best ever year in 2015. Since the design re-launch in September 2015 alone, we have seen double-digit sales growth and our year on year sales
increases for 2015 vs. 2014 have outperformed the market. “This award really celebrates all the great products, innovation and quality in sandwiches that the Co-op is providing customers with every day of the week." In 2015, the Co-op launched 109 new products in to the food to go range. This included products in the Loved by us and premium Truly Irresistible brands. They also reformulated 35 of their most popular products to improve the flavour.
New Sandwich Product of the Year Award: Ingredients Category
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treet Eats’ Kimchee product was developed for Street Eats’ New Korean range, Korean influences in food being a real buzz word last year and still very much on trend this year. Kimchee is traditionally made in basements of houses in Korea, with a long ferment, and there is an annual tradition of families gathering round and making it as a group, and handing down the recipes. This was somewhat difficult to achieve in a manufacturing environment, so they set out to make a style of pickled vegetables with chilli, the result being a fiery pickled vegetable with plenty of traditional chilli heat. They serve it in two hot eat toasties, based on a traditional recipe from Korea. Mark Arnold, head of innovation and procurement, had personally used
Kimchee for many years but only really started making it at home last year, as it is quite specialized. “You have to look after it while is fermenting, and 'burp' it daily to release the fermentation gases – you also run the risk of it exploding, so it’s best kept in a safe place! Every family will have their own recipe handed down the generations. “Our Kimchee was different, as we had it made as pickled vegetables to be in the style of Kimchee, with main flavour and ingredient profiles, but without the fermentation process. In the wrong hands the fermentation process could cause problems, as well as the ingredient fermenting again once opened on site, so we did things a little differently. We also needed our product to be vegetarian. Traditionally anchovies, dried prawns or fish sauce would be
used, so our Kimchee is different to the traditional, but we are delighted with what we created. “It was a complicated process but we wanted to really capture the essence of Kimchee and its flavours. Traditionally Kimchee is a spicy, fiery dish so we ensured that we stayed true to that and the outcome is a really tasty, tangy product that reflects its Korean roots.”
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AWARDS 2016
New Sandwich of the Year Award: Bread Category
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rawing inspiration from the traditional breads of Italy, Pan’Artisan launched the Focaccia Romana, an authentic, artisanal bread, in order to bring something totally unique to the sandwich carrier market. The delicate, crisp outer conceals a light interior, perfect for creating a wide variety of open or filled, hot, cold or toasted, sandwiches with a continental twist. The Focaccia Romana is made using a high protein, ‘00’, Italian flour to create a simple dough with a 92% liquid to flour ratio. This produces a very light, open structured bread that
is easily digestible and stays fresh long after bake-off. During its production it undergoes many stages of handcrafting as the dough is too difficult to be handled by machine, before it is rested and proved. The resulting product captures all of the features of
classic, Italian bread and is now available frozen for the ultimate in convenience. Easy for the operator to handle, this Italian bread can be ready to eat in minutes served as a cold, open sandwich, filled and lightly toasted, topped and baked in the oven or simply eaten plain as an accompaniment to cold meats, cheeses, soups, salads and a host of other dishes. The Focaccia Romana is available in 24 x 250g or 8 x 750g sizes, allowing chefs to add their own signature touches to the finished product.
New Sandwich Product of the Year Packaging/Equipment Category “LabelLogic Live (LLL) is a groundbreaking fully web-based label printing application that’s flexible, intuitive and easy-to-use,” say winners Planglow. “It instantly updates in line with legislative and other changes and, unlike our competitors, doesn’t require third party software installation and may also be accessed immediately from any internet connected device! “It’s multi-platform and multi-device, running on mobile phones, tablets, laptops and home computers across Windows, Linux, Android and Macs (iOS and OS X) which has previously been an issue.”
● Benefits include: ● Instant automatic updates - always aligned with the industry, legislation and software developments; ● Off the shelf labelling - customers can choose from 60+ stock label designs then select the template that best works for them - including standard,
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allergen, barcode or Reference Intake templates; Bespoke labelling - tailor any stock label by adding logos, messaging and more with an easy to use design tool; Multi-site operators can create, control and rollout a master database to all sites ensuring consistency, standardisation and compliance across the whole business; Incorporates a full nutritional recipe builder which enables users to display nutritional tables and Reference Intakes with ease; Amazon secure hosting - ensures data is always accessible and always secure.
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AWARDS 2016
Sandwich Multiple Retailer of the Year “Over the last twelve months Waitrose has delivered outstanding growth on its sandwiches. The value growth was over 9%: almost three times rate of market. This is on top of our growth of 16% last year! “This exceptional performance is being driven through an wide breadth of choice: a range of more than 80 sandwiches hot and cold e.g. Healthy +15% versus market decline of -7%; Premium +24% versus market of +6%; Standard sandwiches +9% versus market of +5% “We can do all the marketing and innovation we want but if it wasn’t for the amazing strength of the team working on Food to Go Sandwiches, we wouldn’t have been able to achieve the growth that we have. “It’s not just the buyer and food developer but also our technologist, demand planner, merchandiser, chefs , marketing, design and the teams behind the scene at our suppliers and many others. “We run a 25% off introductory offer on all new product launches and support the Waitrose strategy on My Waitrose by providing value and customisation with Pick your own offers: 20% off with MyWaitrose card. “We have supported our businesses sponsorship through on-pack competition
to win England cricket tickets, giving a broader media appeal and interest, further supported with pop-up stores at Test Cricket grounds bringing great sandwiches to cricket fans across the country. “Waitrose are famous for innovation and we endeavour to keep our sandwich range ahead of the latest food trends, with flavour and themes that continually excite our customers, with the help or our chefs who run innovation days to inspire the team. This resulted in launching over 30 NPD lines in 2015. We also have the privilege of working in partnership with Heston Blumenthal, a leader in innovation. “Packaging innovation is also important to create interest on shelf: last year we achieved this with our Three Bird Roast wrap Christmas Cracker packaging. “Bringing the category alive in-store is a key factor to Waitrose success this year. Optimising availability through the implementation of forecasting systems and working very closely with our suppliers has ensured sandwiches are there when customers need them. The final stages of our central ordering implementation has also significantly reduced wastage which ultimately leads to sandwiches being even fresher for the customer.”
BRITISH SHOPPERS CONCERNED ABOUT INGREDIENTS David Friday, British Lion Egg Processors, explains why food manufacturers should look for the Lion. “New research has revealed that half of shoppers are more concerned about the ingredients used in food products than they were twelve months ago.
“The majority of British shoppers (84%) think manufactured food products that contain eggs should always use British eggs. However, shoppers are unaware of the extent to which foreign eggs are used in foods found on the shelves of British supermarkets, with more than three quarters thinking eggs used in prepared foods are British, and 60% concerned to learn that prepared foods often contain eggs from abroad.
“Shoppers want and deserve a guarantee that retailers and food manufacturers are using good quality British ingredients that are produced to high standards of food safety.”
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 most comprehensive egg processing Code of Practice and adds further, stringent food safety and hygiene reassurance.
“With shoppers growing increasingly concerned about the ingredients used in manufactured food in the last twelve months, the egg industry believes that this is an issue of growing concern to shoppers.
When it comes to egg products, give your customers the reassurance they are looking for by specifying British Lion Quality and using the ‘Made with British Lion eggs’ logo on packaging.”
www.egginfo.co.uk
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AWARDS 2016
The Independent Sandwich Bar of the Year: Platinum Award F rank Boltman and business partner Alex Stone won the ultimate accolade - Independent Sandwich Bar Platinum Award - for their sandwich and coffee bar TRADE for an amazing consecutive year. It’s a testimony to the continued brilliance of the food and also the fact that as an independent, they are successfully competing against multiple competition in London – not easy to achieve. The shop in Commercial Street, Spitalfields, London was empty and derelict when they took it on a few years back and they spent “a tidy sum” in sorting out the carcass of the building, moving a staircase, screeding the floor, installing loos and a separate kitchen downstairs, as well as opening up the back wall and putting in beautiful and extensive French doors across the far end
to bring in the light. This overlooks a courtyard garden, which houses the smokery, with their smoked food, an increasingly big attraction. The most popular sandwiches are still the pastrami ones: the Reuben sandwich, which is the best seller; eggs benedict with pastrami (delicious with a lovely smoky, sweet flavour), which goes really well with the Hollandaise sauce, and the classic pastrami. Sandwiches also include lines such as
Smashed Avo, mixed with lime, feta and red chilli, served on grilled sourdough with grilled chorizo. The décor is fashionably minimal but not shabby chic, with large bore copper pipes the signature feature throughout, emphasizing the TRADE theme. The gleaming pipes are evident in the bar fascia, staircase balustrade and handrails, and also in the lighting, using the copper tubes as conduits. The main counter is installed as a long linear element connecting the three distinctive spaces, display, preparation and seating, and at the ground floor with slight geometrical twists to accommodate the most practical use of customers and staff. The material palette consists of warm elements like timber, plywood and brick, They are currently looking for a second site in London.
Café/Coffee Bar Sandwich Retailer of the Year Award: Chain Category
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osta opened a trial food-led concept store, Costa Fresco, in Tottenham Court Road, London earlier this year. The specially designed store environment, exclusive to the company, features designated zones for relaxing and a new way of presenting freshly baked food. Specially trained staff are on hand to advise, bake and serve the new menu of oven-fresh 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
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Caramelised Braeburn Apple and Onion Ciabatta and Citrus Chelsea Buns. Carol Welch, Costa’s Global Brand and Innovation Director, 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”.
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AWARDS 2016
Sandwich Manufacturer of the Year Award Joint Winner: On A Roll Sandwich Company
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n A Roll Sandwich Company is a manufacturer with quality food at its heart. The company prides itself on the innovation of classic food-togo flavours and also strives to produce the best quality in traditional sandwich offerings. 2015 was a busy year for the manufacturer, who invested £3.6m into a new purpose-built factory. This moved them from a 12,000 sq ft base at Riverside Park in Middlesbrough, to new 35,000 sq ft headquarters just metres away. The move resulted in the creation of 94 new jobs, with around 30 still left to fill. Eight years ago the company was creating 665,000 sandwiches a year from a small business unit at the back of a bakery. Now, the company has five production lines producing ten million units a year for its ‘Pick of the Pantry’ range.
On A Roll now has the capacity to make 50 million sandwiches per annum, and is well on its way to driving the business further forward this year. The team was integral to the new development and ensured the factory was specifically designed to suit its production needs. The smooth flow of food, materials and personnel around the factory was incredibly important to them and on top of this; the building and food production
supporting systems were all designed to be adaptable and versatile depending on staffing and demand. Being environmentally friendly is also extremely important to On a Roll and its air handling system has been designed with the control of airborne particles and odours in mind. The full building has been designed to save and recycle heat, energy and waste throughout. On A Roll is also now a certified member of the Soil Association with a range of products available to help customers achieve the Soil Association’s Catermark Award. The company introduced a NPD (New Product Development) kitchen and staff restaurant, allowing the new product development team to test new products, and continually improve recipes for customers.
Joint Winner: Bradgate Bakery
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radgate Bakery, a subsidiary of Samworth Brothers, manufactures over 180 million sandwiches per annum across two sites. The company continually strives to improve its quality and food safety performance year on year. The primary focus of the business is producing high quality product for customers, and technical integrity is critical to success. In 2015, Bradgate Bakery continued to invest in its people, facilities and new initiatives to improve quality, food safety and efficiency. Innovative technical design included floor enveloping, White Roc walling, creative kerb design, bespoke design that stops the air filtration system from recirculating during hygiene deep cleaning, and bespoke equipment design for steps, tables and lecterns, cleaning equipment storage etc. Sustainability included solar panels across the distribution warehouse, LED lighting (AG 100%, MR 80%MR), refrigeration, boiler and transformer
upgrades, water management system at AG, and War on Waste recycling campaign (both sites are zero to landfill). Quality Improvement Projects included complaints reduction through the new “Red Card” system, new communication methods, reduced WIP life on ingredients, product and packaging redesigns and cross functional shop floor led focus teams. There was improved raw material quality through in house oven / CQC cooking and improved chicken slicing capability. They produced raw material quality manuals and departmental “Doing the Basics Brilliantly and What Good Looks Like” manuals and standards introduced along with a quality panel room at Ashton Green. Process improvements included two 4 rack ovens, Cook Cool Quench System, and packaging verification across all sandwich lines. Systems included the introduction of IPAD’s across the site for fabric, GMP, H&S and technical audits and a “Go See”
Pictured: On A Roll Managing Director James Stoddart and Helen Stoddart, General Manager, with Paul Old, Production Director at Bradgate Bakery, receive their award from Dawn Farm Foods Sales Director Ian Ritchie
programme, specifically focusing on complaints and quality. The company also evolved the implementation in delivering live stocks, increased flexibility and improved material planning and line scheduling along with enhanced allergen labeling and live traceability. There will be further investment this year in moving towards paperless traceability.
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AWARDS 2016
BSA Technical Award: Justyna Nowicka and Dawn Evans, 2 Sisters Food Group ALTERNATIVE WASHING METHOD FOR FRESH PRODUCE “Over a year ago we identified a weakness within our washing system – it was generating customer complaints due to the off-taste, flavour profile and the negative impact on veg life. “When we started to look for new options, we had to bear in mind the health and safety of our employees, and potential challenges with emerging legislation on MRLs. The most important objective of this project was to improve the organoleptic properties of vegetables throughout the life of the sandwich whilst maintaining a high care barrier control. “Even following a pre-wash by suppliers, vegetables would, on occasion, still contain low levels of Listeria species. Our previous decontamination method for onions and peppers was to bath them
in a 50:50 solution of water and acetic acid, rinse and wash in 50ppm free chlorine bath. This method caused damage of cell structure, and flavour and colour degradation of the vegetables. “We explored a variety of alternatives and we decided upon using Fresh Produce Wash as the best option. Our initial trials proved its’ effectiveness in reducing microbiological load. We then embarked on a mammoth task of validation, times, concentrations and batch sizes, as well as using vegetables in
varying degrees of ‘dirtiness’. “The results were really impressive and after months of controlled trials we moved to live trials in production with increased frequency of testing (samples from each delivery and every batch post wash were sent for microbiological testing). We improved quality, achieved fresh vegetables for longer and simplified the method of our operation. In conjunction with work completed with our fresh produce suppliers, the new decontamination method resulted in 65% and 76% reduction in customer complaints for off and chemical taste in comparison to the same period a year before. We never looked back and we are very proud to use the non-hazardous and biodegradable Fresh Produce Wash in favour of Sodium hypochlorite. “We are both very pleased that our hard work was recognised by BSA against tough competition.”
New Sandwich of the Year Standard Category “Poached salmon with lemon mayonnaise, crème fraîche and spinach on wholemeal dark bread. The best things in life are free, right? “On board Virgin Trains, this delicious creation is given away at no extra cost to customers who sit in first class. High quality ingredients such as Scottish Salmon have been used to create a superior tasting sandwich.
The subtle lemon flavour complements the fish to create a mouth-watering combination. “Poached to give it a more refined flavour, the soft salmon melts in your mouth. The product comes under Virgin’s bakery theme and is fitting with the rest of the on board offer. In terms of packaging, the charming little box looks aesthetically pleasing and is a great introduction to the product.”
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AWARDS 2016
New Sandwich of the Year Premium Category Waitrose Good to Go Goat’s Cheese Lavash with Preserved Lemon Dressing wraps up a combination of preserved lemon yoghurt, goat’s cheese, charred red and yellow peppers with red onion and baby leaf spinach. It is a tasty, alternative vegetarian option, with a first to market carrier. The initial brief for its September launches last year was to create a range of sandwiches following the key trends in the market. The Goat’s Cheese Lavash picks up the Persian/Middle Eastern food trend, encompassing the flavour, tastes and influences of the region.
The lavash wrap is a traditional middle Eastern carrier, thinner than the normal tortillas we use, but packed with flavour. It complements the flavours in the filling perfectly “This product actually started life as a sandwich; we then developed a lavash which suited the Middle Eastern filling better,” says the company. “Our wrap supplier had never produced this kind of wrap before so they began their development by using a standard white wrap as a starting point and created a blend of white and wholemeal flour but rolled it out thinner.
A lavash doesn’t contain any added fat (where as a wrap contains vegetable oil), and we used a ‘hot plate’ to achieve the burn marks. “Initially we struggled to achieve a really intense lemon flavour that held over life in the yoghurt dressing; to achieve this we moved from just using lemon concentrate to preserved lemon paste and lemon oil. “As the lavash is quite different we didn’t want it to be hidden in among the standard wraps so we differentiated by designing a landscape format.”
New Sandwich of the Year Innovation Category “Greenhalgh's are absolutely delighted to be the winner of the Sandwich Innovation Award 2016 for its Beef, Rocket, Dill and Horseradish Mayonnaise Pretzel Croissant. “We feel it is in recognition of the fact that we are a dedicated craft business that moves with the times to meet new challenges and customer trends. It also shows our passion for Sandwiches and our high level of innovation. “We are a family business with strong family values. We have a passion for our products and the quality of the entire bakery operation. “The secret of successful sandwiches lies in the carrier and Greenhalgh's has a deliciously different range of carriers from which all our sandwiches are made. We have known that this sandwich was a special sandwich for some time. Our customers have been telling us that it is one of the nicest sandwiches that they have ever eaten; however, we are delighted that it has been recognised by the industry. We also believe that quality
ingredients are critical if you are going to produce a great-tasting sandwich that people are going to want to buy again and again. “The sandwich was created by our New Product Development Chef. Customers love it because it has a buttery pretzel flavour, complemented by light
flaky pastry that is ‘melt-in-your-mouth’. The base holds the contents better and creates a firm bite that is more filling. Filled with Rocket Leaves, Sliced Beef, and Pickled Dill Gherkins & topped with Horseradish Mayonnaise, this creation is a better alternative than your regular sandwich.”
www.sandwich.org.uk July 2016 51
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Strong Start FOR 221B After Suffolk Bakery Reinvention 52 July 2016 SANDWICH & FOOD TO GO NEWS
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PROMOTIONAL
P
eople have really taken to 221B and helped to push up revenues at the stylish new artisan bakers/bistro coffee house at Framlingham in Suffolk by nearly a third over what the owner had forecast. Within the weeks after its launch and reinvention from Reads Bakery, Gary Seaman said that he had seen his turnover “consistently” 30 per cent up on what he had anticipated for the fledgling family-owned- and- run business. Dollar Rae, leading specialists in food retail design and development, Gary and his wife Jay created the 221B concept from scratch - a concept inspired by continental cafe culture and the Seaman family’s experiences of life in France where they’ve owned a home for the past 16 years. Occupying 600 sq ft in an L-shaped space, the revamped and rebranded premises at 1 Bridge Street have been invested with a modern, clean and rustic-style look and feel. “It’s completely different to anywhere else,” Gary stated. “It’s continental. It’s changing what people are used to. What we have here, you could pick up and put it in the West End, or in any French or Italian town.”
221B now has a drinks licence and an outdoor decked area. As well as producing fresh, handmade breads and patisserie on the premises every day, it serves up breakfasts, lunches and tapas. Both the bistro and bakery menus are broad -“whatever your dietary requirements we can cater for you” - and include gluten-free produce. Based on a dish of the day offering, the bistro seats 20 and is accented with comfortable-looking leather sofas with low-rise tables while along the windows are “poser” tables and high stools. Tempting food displays arrayed in an impressive Panoramic display counter clad in timber, a mix of slatecoloured ceramic tiled flooring and wood-effect flooring, mirrors and black glass menu boards all framed in bright red wood help set the stage and engage the customer. He added: “From the outside looking in, everyone comments on how smart and welcoming it all looks. We are very pleased with the overall image and the new branded identity. Over the years, I’ve had three or four shop refits by Dollar Rae, here in Framlingham and at Ipswich. And they always work. If our success continues and if I can find the right location, there is a chance that we will
be opening a second 221B in the near future.” 221B’s prominent corner site location, was developed from an empty shell of a building, maintaining its existing configuration while making material alterations to the floor, ceiling and wall surfaces. The interior and exterior were overhauled from the past occupant, Reads Bakery, where Gary served his baking apprenticeship 35 years ago and which four years later he bought out from the owner. The name 221B refers to the Baker Street London address of Sherlock Holmes with the emphasis being “Bakers St”. Speaking of his admiration for the continental approach to bakeries, Gary said: “They are far more than just a pickup point for fresh bread. In Barcelona, they are a place to have cognac and donuts, in Nice they are a place to sit down and stop for a healthy, affordable lunch with a carafe of local wine and in Milan they're a place to catch up with friends over fine Italian coffee. “We’re in love with this culture, and we wanted to bring it home with us. That's why we see ourselves as a continental bakery and bistro. We believe Framlingham will appreciate this culture as much as we do.”
www.sandwich.org.uk July 2016 53
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AWARDS 2016
New Sandwich of the Year Award: Promotional Category “It is a fantastic honour to receive the New sandwich of the Year Award – Promotional Category for our Lobster Roll,” says Helen Brennan, Product Developer, Food On The Move, M&S. “This is particularly exciting as we celebrated our 10th year of supporting the charity Shelter with our Food on the Move Christmas Collection 2015. “Since 2005 M&S’s partnership with Shelter has raised more than £7.7m for
Shelter’s free helpline which provides housing advice all year to people struggling with bad housing or homelessness. M&S donated 5% from every
product sold in the Christmas Collection. “The Lobster Roll was introduced into the Help Shelter Collection just as the
trend for lobster in fashionable eateries was growing. On the back of this popularity we knew that our customers would appreciate a really desirable, delicious treat in an accessible convenient format. With its juicy Canadian lobster and classic marie-rose sauce in a deliciously soft brioche roll, it had instant appeal. “We look forward to surprising and delighting our customers again this Christmas.”
Café/Coffee Bar Sandwich Retailer of the Year Award In Store Chain Development Category “The M&S Café team is very proud at receiving the award at the Sammies as it represents all the hard work the team have put in to provide the best experience for our customers. “We are the UK's 5th biggest cafe, serving approx. 87m customers each year – and our sandwiches are very important part of our popularity. “We offer an ever-
changing range of sandwiches from classic favourites such as BLT and Chicken Salad, to new delicious vegetarian options and our ever expanding range of gluten free. We have also recently reintroduced our Afternoon Tea (serves 1 offer is £6.95 and a serves 2 version is £12.95) and it has been hugely popular - we now provide on average up to 9,000 afternoon teas a week!
54 July 2016 SANDWICH & FOOD TO GO NEWS
“We not only offer cold eating sandwiches but also a wide range of hot eating
toasties for which we are becoming very well known.”
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Unique take-away bags that incorporates a serviette!
• Available in small, medium and large • Each format includes a white serviette • Hygienic, as the serviette is only touched by your customer • Bags available in white & brown and made from grease repellent material • Only one serviette needed per customer saving you money on serviettes • Minimum order quantity 3,000 • If required, bags can be personalised
All enquiries: Barry O’Dwyer 0845 2300 134
GREAT GREA REA AT IDEAS AS S STANDARD TANDARD own Design Studio, At are At WK Thomas we we a re used used to to developing developing new new packaging packaging concepts. Whether Whether from from our our own supply base or a clever clever new new spin spin on an existing existing product, product, we we promise promise to to add add value value to to your your packaging. packaging. specialist supply F For or more inf information ormation please e call or email us quoting quoting ref SN1. SN1.
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To advertise call Paul Steer on 01291 636342 July 2016 55
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AWARDS 2016
New Sandwich of the Year Hot Eating Category “EAT.’s continuous trawls of food cuisines showed us a real opportunity to look afresh at our toastie sandwich range,” says the company. “The UK is enjoying a revival of comfort food, but perhaps unlike previous years, this time the trend sees these simple recipes made with a gourmet touch and attention to detail for each and every ingredient. “Our heritage in sandwiches gave us real confidence in introducing the sourdough toastie range. The range launched in September 2015 as the first to market sourdough toastie range of any chain retailer.” It includes:
● Reubens Sourdough: a New York deli classic, with pastrami, gherkin, sauerkraut, Jarlesberg and a tangy, sweet Russian dressing.
● Ultimate Four Cheese Sourdough: a blend of extra mature Cheddar, red Leicester, Jarlesberg& Mozzarella, finished with chives,
pepper and crème fraiche. ● Firecracker Chicken Sourdough: Roast Chicken with tomatoes and balsamic onions with chargrilled peppers, hot & spicy jalapenos, spinach and melting cheese ● Cheese and Marmite Sourdough: Mature Cheddar with Marmite butter on sourdough bread. “We have a strong and exciting pipeline showcasing more delicious on-trend flavours in sourdough and classic ciabatta in the forthcoming year.”
Specialist Sandwich Bar Chain of the Year Since opening its first shop on Villiers Street in London in 1996, EAT. has been passionate about creating, making and serving seasonal recipes every day. It now has over 117 shops across the UK serving its Great Taste awardwinning menu of soups, sandwiches, salads, hot pots and coffee. Cold and hot sandwiches have been a central part of the range since the beginning. Its focus on innovation in the sandwich area has seen first to market launches for speciality breads like sourdough, as well as maintaining interest with more premium bloomers and rustic baguettes through seasonal limited edition products. In addition to this award, the company has won many awards for the extensive hot and cold menu, from
‘Great Taste’ awards for their coffee, Texan Chilli Hot Pot and Beef Rendang soup, to ‘Best Sandwich
56 July 2016 SANDWICH & FOOD TO GO NEWS
Retailer’ at the MIDAS (Menu Innovation and Development) awards this year.
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To advertise call Paul Steer on 01291 636342 July 2016 57
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BSA NEWS
Thanks for your help
Piers Morgan! More than half the country heard, saw or read about British Sandwich Week last month, making it our most successful campaign so far. The British Sandwich & Food To Go Association’s Gethin Evans has the details
T
his has been the most engaging British Sandwich Week campaign so far with an estimated 35million Britons seeing/reading/hearing about the week. That’s more than half the country! In summary, we notched up one broadcast interview on a front-line food programme, six radio interviews with various BBC stations, over 1,000 print/online articles written and millions of timeline deliveries on social media. To launch the week, Gethin Evans was a live studio guest on Sunday Brunch, which has average viewing figures of c.1m per episode. He featured some of the finalists’ sandwiches from the British Sandwich Designer of the Year competition. The celebrity guests tasting these gorgeous creations were Clara Amfo, Radio 1 DJ and Piers Morgan. Piers has just under 5 million followers and he provided a very controversial but stimulating topic of conversation asserting “that’s not a sandwich” when presented with various innovative and creative ideas.
His engagement with the sandwich designer entries has sparked a huge debate and has meant that instead of seeing an item on TV and it washing over them, people have really got stuck in and it has helped to generate engagement with us, the week and the industry as a whole. #BritishSandwichWeek and the social media story There were 8,304,857 Timeline deliveries of #BritishSandwichWeek, not to mention #NationalSandwichWeek and #SandwichWeek – we even had some @BritSandwich #Week tweets come our way, too. The data for Facebook is inconclusive but we can take Twitter as a strong guide. #BritishSandwichWeek was trending in the top 10 for 3 days from launch May 9 to May 11 inclusive. Even with the variations, quite a profound improvement on past years and with the input of members and their social media accounts, we can further improve the data by reinforcing the use of British Sandwich Week, not any of the variations. There have been around
58 July 2016 SANDWICH & FOOD TO GO NEWS
1,120 online and print media articles on the topic of British Sandwich Week with some key trends coming from them. 1. Local Area’s Favourite Sandwich Shop – this has proven extremely useful in developing lists of entrants for the 2017 Sammies and Sandwich Designer of the Year, not to mention a myriad of potential new members. 2. Britain/Local Area’s favourite Sandwich – by polling readers through their websites, regional and national papers have endeavoured to find the answer. Amplified by the Kantar World Panel data we announced on the 12th. (It’s the BLT, btw). 3. Recipes for great sandwiches. Perhaps not our most desired outcome but one which engaged with a lot of people. Many ingredient retailers (Butters, spreads, chutneys etc.) ran campaigns for recipes. St Pancras International Information screens and wi-fi log-in screens at St Pancras, a station with a footfall of 675,000 people per week. There are rolling media
screens throughout the station with train times and station information. They worked with us on a station-wide celebration of British Sandwich Week and our Designer, Ed Lantzos, created bespoke imagery that they scrolled all week. During British Sandwich Week in St Pancras, the designs which Ed created were the backdrop for pop-ups. Logging in meant further information about special offers within the station. The team there also worked with retailers in the station, such as Pret and others, to support with promotions during the week. This is a small-scale example of what the BSA would like to see nationwide: media messages being issued and member organisations capitalising on the opportunity to draw in consumers. For next year we’re already looking to partner with all of Network Rail’s stations nationwide and also with food and beverage companies to shape the messaging on lovesarnies.com and britishsandwichweek.com – you could be among them.
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PROMOTIONAL
Herald Plastic
Herald Plastic has been manufacturing and importing disposable catering and janitorial products to wholesalers for almost 30 years, and remains a family-run business.
F
rom plates and cutlery to containers, service packs, disposable gloves and chafing fuel, Herald Plastic has built a solid reputation for supplying a diverse range of quality catering, janitorial & bar products to wholesale customers at the most competitive prices possible and at a quality that’s held in high regard within the industry. From our head office and warehouse in East London, we supply clients throughout the UK ranging from small wholesalers to international blue chip companies some of whom have been trading
with us for more than 25 years. Our business has been built on recommendation and our reputation for meeting the individual needs of our extensive client base, focusing on cost-effectiveness combined with quality. With almost 30 years’ experience in manufacturing and supplying the catering industry, our product knowledge is second-to-none and our flexible, friendly approach is appreciated by our wide range of customers. We are continually exploring the market to assess our clients’ needs
and deliver the most reliable and innovative catering, janitorial and healthcare products. As well as a commitment to outstanding quality and service, we are also committed to the evolving needs of our clients through the continual development and review of our product ranges. As part of our ongoing product development we are about to launch a new range of high quality ripple and double wall cups. Having carried out extensive market research to identify what is available in the marketplace we have built a good understanding of the varying qualities available at different price points and feel confident we have a very interesting alternative. As well as offering a comprehensive range of core products we also offer a bespoke packaging service for those clients looking for something truly unique. We have an experienced team capable of meeting the most difficult brief. We’re always happy to go the extra mile to make sure we deliver a quality solution on time and on budget, whether its sandwich skillets / wedges, coffee cups or something more challenging! Quality is everything, and as a preferred supplier of catering, janitorial and healthcare disposables, we invigilate the quality of our products on a shipment by shipment basis so our customers can always be confident that they are using the very best professional products. Despite being established for over 30 years, the company is constantly looking at new ways to develop and grow. Recent changes have seen the company invest in new technology, expand the ‘bespoke packaging’ arm of the business, recruit a number of high calibre sales and customer service people, and become a proud member of the Foodservice Packaging Association (FPA). All helping to ensure that the company is well positioned to continue providing outstanding products and customer service to its clients for the next 30 years.
Contact details: www.heraldplastic.com sales@heraldplastic.com Tel: 0208 507 7900
www.sandwich.org.uk July 2016 59
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AROUND THE TRADE
Keff launches new range of sandwich fillings KEFF, an independent foodservice wholesaler, has launched a new range of fillings under its exclusive Purple Pineapple brand, which “takes inspiration from current food trends”. The range includes five flavours that offer caterers and chefs an exciting alternative to regular fillings on the market, it says. Suitable for sandwiches, wraps and jacket potatoes, each filling is mixed by hand to ensure delicate ingredients are kept intact and have a handmade feel. Each filling is made at the point of ordering, ensuring maximum shelf life at the time of delivery. The new range includes the following flavours: • Chicken Teriyaki - Sliced chicken and spring onion coated in a rich teriyaki sauce • Coronation Prawn - Prawns and sultanas in a lightly spiced curry mayonnaise with a hint of mango chutney
• Chilli Beef Brisket - Shredded beef brisket and red kidney beans in a sweet chilli sauce • Fiery Three Bean - Mixed beans and mature cheddar cheese combined with a fiery Mexican sauce • Spicy Houmous - Chickpeas, houmous and peppers coated in a chilli sauce. Each filling is available in 1kg pots and is freshly made at the time of purchase. The Purple Pineapple brand uses only free-range eggs in its mayonnaise and fillings. The brand is also the holder of the Gold Level NSF Due Diligence Standard for their high standards of food safety. The full range contains over 60 varieties of filling using ingredients from accredited suppliers. Chris Beckley, Managing Director of kff, commented: “With sandwiches considered to be one of the most
important products for chefs and caterers, selecting the right fillings that suit your customer base is essential. The demand for such quality fillings is high, yet often the range available can be limited. Our customer research identified this and we have since developed a new range of fillings that provider chefs and caterers something new and exciting to offer their customers, and a great alternative to regular fillings.”
New Flower & White gluten-free muffins
Phat Pasty Company launch Hot to Go THE Phat Pasty Co are launching an on the go offer aimed at coffee shops, restaurants and retail shop areas. Made near Newquay in Cornwall and provided ready to bake-off in store and display, it includes a Traditional Cornish Pasty, Seriously Cheesy Pasty, Peri Peri Chicken Slice, Philly Beef Slice, Pepperoni Pizza Slice and BBQ Pulled Pork Slice. The pasties and savouries are designed to
provide a traditional flavour profile, with ontrend flavours to tempt customers. To help build the growing demand for hot breakfast sales, there are turnovers, crowns and sausage rolls. “This new range gives caterers an affordable, branded, high street style, grab & go offer to compete with the bakery offers that are so popular today,” says co-founder Paul Clark.
60 July 2016 SANDWICH & FOOD TO GO NEWS
FLOWER & White are expanding their range to include handmade gluten free Muffins. Made using “only the finest ingredients” and British free range eggs, they are individually wrapped in 110g portions, and come in six
flavours for foodservice Lemon Curd, Blueberry, Coffee Caramel, White Chocolate & Raspberry, Salted Caramel and Triple Chocolate; and three flavours for retail - White Chocolate & Raspberry, Salted Caramel and Triple Chocolate
Sandwich industry supplier wins prestigious poultry award SOANES and Son, a sandwich industry supplier, was awarded Poultry Processor of the Year at the recent Pig and Poultry Marketing Awards. Nigel Upson, General Manager of the Middleton on the Wolds-based business, was presented with the prize at a Celebration Luncheon at the
London Marriott County Hall.” “We are delighted and honoured to receive this prestigious industry award. It is the culmination of three years' investment and consolidation and a real credit to the whole team who have worked tirelessly to get Soanes where it is today," he said.
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L ABELLING
Donating sandwiches to charity safely: the Food Standards Agency perspective The British Sandwich & Food To Go Association is in discussions with the Food Standards Agency to find a way for sandwich retailers and manufacturers to safely donate surplus food to charities, with ‘durability dates’ the key point of contention. Here the FSA’s Liz Stretton explains the background to recent developments
T
he provisions relating to durability dates (including ‘Use by’ and ‘Best before’ dates) are contained in the Food Information for Consumers Regulation, which came into effect in 2014. This regulation strengthened the link between the ‘Use by’ date provisions and Regulation (EC) No 178/2002, which sets out the basic principles for food safety. This means if food with an expired ‘Use by’ date is placed on the market, this is deemed automatically to be unsafe and not fit for human consumption. The Enforcement Officer does not have to prove that the food is unsafe.
As part of the work we also checked how some other Member State had interpreted the word ‘deemed’ to make sure that we had consistency. Initially there was some confusion about enforcing the provisions. We set out to issue a policy clarification for the enforcement community to try and make it clearer who has the powers to enforce the requirements and following discussions with the community and internal colleagues it become clear that nothing has changed. Environmental Health Officers and Trading Standards Officers both have the same authority to enforce the provisions in relation to ‘Use by’ dates.
62 July 2016 SANDWICH & FOOD TO GO NEWS
To assist the enforcement officers, as part of the policy clarification, we also provided some scenarios in relation to freezing food close to their expiry dates. Since we issued the clarification, we had some feedback from the British Sandwich & Food To Go Association saying that potentially, publishing our advice could lead to instances of local authorities taking action against businesses donating surplus food to charities which could result in food businesses being less inclined to donate surplus food, as having to meet the labelling requirements will place a financial burden on the business.
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L ABELLING The FSA definitely does not want these charitable donations to stop – we want them to continue happening, but the food that is supplied has got to be safe. Food that is being redistributed (which may include too vulnerable groups) has to be as safe as food which can be bought. We are looking at ways in which food which has been made on the premises and therefore might not be labelled can be redistributed. There have been some discussions about the use of a contract or a high level agreement between both parties i.e. the producer/retailer and the charities. Personally I don’t think that this is a robust enough safeguard, mainly because there is too much separation between the paperwork which lists the ingredients and durability information and the actual food, in this instance sandwiches. It has also been mentioned that in some situations businesses place a shorter ‘use by’ date on the sandwich than is needed in order to ensure that the sandwiches are taken off the shelves daily.
The sandwiches might have a twoday life but if they go to a charitable distribution center and then are distributed to various breakfast clubs or hostels, the person in the hostel doesn’t have the information to say when the sandwich was produced or how long a shelf life it has so won’t know how long the sandwiches are safe to consume. The information, in other words, needs to travel with the food, so that the final consumer knows what they are eating. One solution would be to find another way to mark the sandwiches with a ‘use by’ date in the same way that bread sales are marked and stock rotated.
If you have a sandwich which you know is safe for another two days but you want it to come off the shelf today, it could have the correct date on it but with 2 in brackets. The staff in the shop would know that the sandwiches should be taken off display two days prior to the ‘use by’ date and it could go to the charities because it’s within the date. We’re trying to find a solution and we’re happy to work with anyone that can help us find one. Food waste and food redistribution is one of the major pieces of work which the FSA is currently working on and will be the focus of National Food Safety Week in July.
Jim Winship, director of the British Sandwich and Food To Go Association, comments: “The British Sandwich and Food to Go Association is in discussions with both the Food Standards Agency and the Department of Environment, Food and Rural Affairs (DEFRA) with a view to finding an acceptable way that would allow sandwich retailers and manufacturers to donate excess stock to charity safely and within the scope of current legislation. All sides are in agreement that it would be desirable to find a way forward on this."
www.sandwich.org.uk July 2016 63
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L ABELLING/PACKAGING
Synchronised bakery labelling system from ILS and Planglow TWO of the industry’s leading labelling experts - Planglow and Industrial Labelling Systems Ltd (ILS) - have developed a unique new labelling system primarily for bakeries. This allows users to split lengthy product information across two labels, which are automatically printed and then applied to the top and base of each specific product. The ILS Label Print & Apply Primary Product Marking Station, combined with Planglow’s market leading LabelLogic software, was developed following legislative changes which resulted in some providers having to include much more product information on each individual pack. John Scott, Managing Director at Planglow, commented, “The recent changes to labelling legislation require rather more information than can easily be listed on one label unless the label is very large. To avoid hiding the product under one large label, the alternative is to have two - one on the face of the pack to help sell the product, and another label on the pack base detailing ingredients,
allergens, barcode and other important information, which must now be made available to the consumer. “The Labelling Marking Station reduces staff costs while avoiding mismatched labels too. So the provider will see a return on their initial capital outlay in as little as two years. What’s more, the ILS hardware is market leading in its ease of use, with no complicated paper or ribbon path, so routine maintenance is well within the scope of the operator - even print head changes can be done by the user and not a specialist provider”. Utilising Planglow’s market leading labelling software LabelLogic, this easy to use program runs on a standard PC and is able to generate labels that are fully compliant with current legislation. Here the user creates products, print lists and even designs the label templates themselves, splitting data between the front and back of the label, as per the pack specifications. Labels are printed pack by pack and applied both top and bottom of the
product, or as a promotional label plus standard label. They may be positioned in a variety of formats or styles depending on the size of the pack, the length of the label and the pack type.
Connect Vending switches to Benders Paper Cups AT the heart of Connect Vending’s new business and brand values lies sustainable sourcing across the breadth of its products range and best practice care of the environment. Having previously used plastic cups, they switched exclusively to paper cups (manufactured by Benders Paper Cups) to convey the caring and understanding they have for the environment. Olid Uddin, Connect Vending Marketing Manager, says: ‘Customer enjoyment is much more than just the drink, it’s about the total experience, and our customers need this
to deliver on their environmental beliefs as much as beverage quality’. Benders Paper Cups believe that its cups are well-placed to project the kind of image a modern business needs. They manufacture a wide range of paper vending cups, with environmentally friendly
64 July 2016 SANDWICH & FOOD TO GO NEWS
water-based custom printing to endorse and promote customer branding. Adrian Pratt of Benders Paper Cups, says: ‘We are ideally positioned to endorse the Connect Vending values: all of our cups are made in the UK, all our cupboard is sustainable with PEFC Chain of
Custody accreditation and we’ve retained BRC/IOP Global Standard for Packaging and Packaging Materials A Grade status for three years running’. The Connect Vending brand itself is the champion of the new positioning and the company has even gone one step further by joining forces with Simply Cups, who will ensure that its paper cups are collected and recycled into the highest value new material possible. Connect Vending will communicate the new positioning with innovative designs on the cups. Phone: 01484 532666 www.benders.co.uk
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L ABELLING
Labelling Lowdown: helping caterers meet the challenge of food labelling legislation HAVE you got a product that you need to apply to a label? That may sound strange, but it’s the way labelling expert Tri-Label says many caterers feel about the new labelling legislation and the large amount of information now required to be printed onto a food label. “That amount is set to increase still further,” says Alan Bryson, Tri-Label’s manager, “because this December it will become mandatory for most labels to include nutritional information. Ensuring there is enough room on the label has resulted in many caterers rationalising their ingredients lists and led to some creative solutions – including clear labels, two-part labels, wraparound labels, irregular shaped labels and fold-out labels.” Whatever the type of label applied, the printed element still needs to be printed, of course, which can be a cause of concern, unless you have the right tools to accomplish it. “That’s where Tri-Label’s wealth of experience and wide range of solutions come in,” says Alan. “We understand that having a software solution where caterers own their own data helps to protect the investment that needs to be made in both time and effort. It’s also important for them to have a system that is both easy to use and functional, especially if it enables them to print not just compliant labels, but specification sheets and reports for auditing purposes too.” Tri-Label’s software solutions offer a host of features designed to save time
and money. These include automatic updates to a product’s composition, nutritional values and allergens declaration when changing an ingredient using ‘search and replace’ and an easyto-use screen label designer that enables operators to create professional-looking labels and customise them for different products or customers. Tri-Label’s approach is a consultative one, designed to tailor its systems to the differing needs of its customers, rather than provide a one-size fits all solution. “Every foodservice operator has its own individual approach to complying with the legislation,” says Alan “and our software is designed to be bespoke to each. It needs to be adaptable and ours can print to any printer with a Windows printer driver and will drive Continuous Inkjet (CIJ) printers, print and apply machinery and other specialist equipment, as well as the more mundane roll label and laser printers.” Tri-Label’s labelling software can also be developed into a full Enterprise Resource Planning (ERP) system, allowing orders to be placed, delivery notes and invoices to be generated, and production and picking lists to be created. With nutrition labelling becoming mandatory for pre-packed food in December, Tri-Label has been working closely with major food producers throughout the UK to develop intelligent software and systems that can produce clear, accurate and well-presented
66 July 2016 SANDWICH & FOOD TO GO NEWS
nutritional information. “Our recipe construction technique has proved very popular with operators for whom pre-packed regulations apply,” adds Alan. “So popular, in fact, that some non-pre-packed companies have opted to use the system and offer their customers nutritional information on pack, even though there is no requirement for them to do so.” Eighteen months on from the introduction of the new allergen labelling legislation, Alan believes the catering industry has adapted well to the changes: “Despite initial concerns, the new regulations have helped to raise the standards of food labelling and information is being provided on-pack in a clearer, more consistent way. Now TriLabel is helping foodservice operators to meet the challenge of mandatory nutrition labelling – a requirement that will make food labelling even more accurate and informative, which is great news for consumers.”
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Labelling software for the Food Industry
FMS STANDARD
Suitable for shops and restaurants that do not need to print labels but have need to produce verifiable information relating to allergens and nutrition values. FMS LARGE
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01708 767946 To advertise call Paul Steer on 01291 636342 July 2016 67
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L ABELLING
More needs to be done for allergy sufferers, says FSA A survey by the FSA and Allergy UK has shown there have been improvements for those with allergies since new labelling rules came in, but more needs to be done
T
he recent court case and jailing of "reckless" Indian restaurant owner Mohammed Zaman for six years at Teesside Crown Court for the manslaughter of a customer who had an allergic reaction to a curry, has highlighted the importance of correct practice in a commercial environment where food is served. Paul Wilson, 38, suffered a severe anaphylactic shock in January 2014 after eating a takeaway containing peanuts from the Indian Garden in Easingwold, North Yorkshire. The court heard Mohammed Zaman had cut corners by using cheaper ingredients containing peanuts. A recent survey by the FSA and Allergy, has actually found that a staggering one in four allergy sufferers has suffered a reaction while eating out in a restaurant or cafe since new allergen labelling legislation came in a year ago. It also found that nearly one in five (19%) of those allergic reactions resulted in a hospital visit. (The Mohammed Zaman court case predates both the new legislation and the survey). The EU Food Information for Consumers (FIC) legislation came into force in December 2014, and means that food businesses have to make information on 14 allergens available to consumers. This ranges from the most common allergens, such as peanuts and gluten, to less well-known triggers for allergic reactions such as mustard and celery. Around 2 million people in the UK suffer from allergies, including 2% of adults and 8% of children.
The survey, which was carried out to mark Allergy Awareness Week 2016, found that overall 83% of respondents reported noticing an increase in measures designed to make life easier for allergic consumers – including menus marking out allergens, and staff actively checking food information with the kitchen. More than half (58%) of allergic consumers said that their overall experience of eating out has improved; just 6% said it has got worse. As a result, a similar proportion (52%) say they now feel more confident eating out than they did before the legislation was introduced. However, people with allergies still report a number of problems when eating out. More than two-thirds (69%) have experienced staff not understanding the severity of an allergy, and how easily a mistake can cause a reaction. A similar number (68%) have seen staff with a lack of knowledge of what’s on the menu or in the food – including staff confusing eggs with dairy, or assuming that the customer was asking for gluten-free rather than avoiding lupin (a grain commonly used in place of wheat). Over half of allergic consumers (56%) said they have been made to feel like an inconvenience due to their allergy. In total, around a third of those with a food allergy have suffered a
68 July 2016 SANDWICH & FOOD TO GO NEWS
reaction in the last year when eating out of the home. The vast majority of these (25%) took place in a restaurant or cafe, with 9% being a result of takeaway food. In most cases (88%) the reaction was selftreated, with 19% of reactions resulting in a hospital visit. Dr Chun-Han Chan, Food Allergy Expert at the FSA, commented: 'It’s been more than a year since the introduction of this legislation and we’re pleased to see real progress in how food businesses provide information on allergens to their customers. In general, the situation is improving for the two million food allergic consumers in the UK, and greater numbers have the confidence to eat out. ‘However, our survey has found that this isn’t true for everyone, and that many establishments aren’t yet providing the information that their customers need. The number of people suffering from food allergies and intolerances has increased in the last decade, so it’s clear that it is not something businesses can ignore. Allergies can be fatal, and this is why it is vital food businesses give their customers information they can trust.'
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PACKAGING/L ABELLING
Colpac captures growing food-to-go market with new Combione pack size COLPAC, one of the UK's longest established manufacturers of food packaging solutions, has expanded its range of Combione packaging in direct response to food service and retail demand for more varied packaging sizes to fuel the increasingly popular ‘food-togo’ market. From local delis and artisan food markets to big volume caterers and food manufactures, Colpac’s solution offers, quick, efficient and hygienic packing of fresh produce, from salads and pasta to fruit and sandwiches, it says. A unique packaging combination, Combione consists of a paperboard base and plastic lid which are fused together with an innovative hinge for secure closing. The one-piece solution enables foodservice operators to assemble fresh dishes swiftly, overcoming issues relating to separate base and lid pack combinations such as contamination. Speed of packing is essential for these retailers as the ‘food-to-go’ market hits £20.2bn - a quarter of all eating out spend in 2015. While consumers adopt a more balanced health conscious approach to ‘fast food’ and snacking, they also crave convenience with the rise in ‘deskfasts’ and ‘dashboard dining’ driving healthy, freshly prepared eat-on-the-go options. This surge in demand is consistent
with the growing requests Colpac have witnessed for more varied pack sizes, in particular smaller sizes to suit health conscious customers looking for tighter portion control. With current Combione packs volumes ranging from 1110ml to 1280ml the new pack size comes in a smaller 910ml size. Neil Goldman, Managing Director of Colpac, explains: “Our Combione packs have been extremely successful and the new, reduced volume, pack will suit smaller sized portions but will also enable retailers to up sell with side portions of salad or fruit to accompany main meals, catering to this growing market segment.” Completely recyclable, each Combione base is constructed from PE coated paperboard, to prevent absorption from dressings and sauces, while the lid is
Primera launches LX500e Color Label Printer Primera Technology, Inc. has launched a new LX500e Color Label Printer, its newest and most affordable desktop colour label and tag printer. Its high-yield, tri-colour ink cartridge keeps cost per label low. Fast print speeds and an optional built-in guillotine-style cutter allow users to quickly and easily print and cut their short-run labels. In addition, LX500e has a lower MSRP price than the printer it replaced which was called LX400e,
and is up to 270% faster on labels printed with comparable print quality. LX500e’s MSRP price is € 1.195 while the LX400e was priced at € 1.299. “Start-ups and other small businesses quickly realise that their labels must look professional. With an LX500e they can produce labels that look as good as, or even better, than large, national branded products,” said Mark D. Strobel, Primera’s vice president of sales and marketing.
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100% rPET and anti-mist. This feature offers excellent visibility of food items as over a third of shopper’s gauge the freshness of a product from its appearance and completely clear packaging is a cue to freshness. The unique construction and functionality of the Combione pack makes it commercially efficient for food manufacturers as it can run on automated production lines. Available in black and printed Kraft effect, bespoke prints are available to promote a food service brand. While offering increased product visibility, as well as easy on shelf stacking, the flanges of the pack are folded down far enough apart to provide space for a label for both branding and tamper evidence purposes. www.colpacpackaging.com T: +44(0) 1525 712 261
Delta Print and packaging acquired by Huhtamaki Huhtamaki, a global specialist in packaging for food and drink, has acquired Belfast based Delta Print and Packaging Ltd. The £80 million acquisition, which also includes Delta’s production plant in Poland – European Packaging Solutions - will strengthen Huhtamaki’s position within the foodservice packaging market in Europe whilst allowing the Finland headquartered company to expand its
offering of fiber based packaging to packaged food and retail customers throughout Europe. A specialist manufacturer of printed folding carton packaging for the UK and European foodservice operators, Delta has experienced significant growth under private ownership since it was founded in 1981 and will now become part of Huhtamaki’s Foodservice Europe-Asia-Oceania business segment.
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SYSTEMS SOFTWARE for the Food Industry
SALES Enter sales orders, integrate with your website, EDI integration, import orders from email. Generate delivery notes, invoices, production sheets, bill of Materials. Van scheduling, Sales/margin analysis and costings.
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STOCK Sales and purchase stock control, Stock takes, waste adjustments. Stock valuations, stock holding projections. Stock enquiries, theoretical versus actual.
WWW.FOODMANAGEMENTSYSTEMS.COM
01708 767946
To advertise call Paul Steer on 01291 636342 July 2016 71
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STOP PRESS
Record group sales for Pret A Manger
PRET A Manger has achieved record group sales of £676.2m, up 13.9% on the previous year. While the company has achieved steady growth in the UK, the star performer has been its international business. CEO Clive Schlee, commented: “These results represent another year of record sales for Pret. The highlights were a strong performance in the US – our newly opened Penn Station shop has the highest sales per square foot of any Pret in the world – and the opening of two very busy transport hub shops in Paris’ Gare de Lyon station and Nice Airport. Pret continues to grow steadily in the UK, adapting its menu to meet demand for healthy options.” Its analysis of the market trends
behind the growth is illuminating for showing the way the food to go sector is changing in general. 58% of its sales were achieved outside lunchtime, it says, and 14% of sales developed from new food and drink items in the last year were nonbread. Vegetarian sales showed double digit growth and Pret’s move into a meat-free pop-up shop in Soho this month (June) is explored in a news focus on another page in this issue. Avocado was the fastest-growing ingredient for the second year running – customers are five million in total. And new technology continues to improve its customer service experience with 65% of all card payments now contactless. Coffee remains an important area of
growth for Pret, selling 1.5 million cups a week globally. Pret staff also handed out over 1 million free hot drinks last year, as part of the company’s alternative loyalty scheme which is based on the concept of ‘random acts of kindness’. The US was Pret’s fastest growing market last year, achieving +13.8% like-for-like sales growth, driven by improvements in the quality of ingredients and innovation in salads and breakfast items. Opening larger shops in prime locations has also helped to grow sales. Transport hubs continue to perform very well and Pret opened new shops in key locations, including Penn Station in New York, Nice Airport and Gare de Lyon station in Paris. A shop in Dubai International Airport also opened earlier this year. During 2015 Pret opened 36 new shops: 23 in the UK (of which 12 were outside London), 6 in the US, 4 in France and 3 in Hong Kong. The total number of shops at the end of 2015 was 399, of which 303 were in the UK, 65 in the USA, 16 in Hong Kong, 14 in France and one in China.Pret created 763 new jobs last year, of which 500 were in the UK, taking its total employee count to 9,860. Pret’s Apprenticeship Scheme helped a further 52 homeless people and exoffenders back into work, and its UK School Leavers Programme took on 29 new participants in September. In 2015, the Pret Foundation Trust (PFT) raised a record £1.7m, helped in part by record sales of its Christmas Lunch which carried a donation of 50p per sandwich.
Abokado signs lease for 27th site ABOKADO, the eating chain, has signed a lease for a prominent unit in the Great Portland Estates development at 240 Blackfriars Road, London. This will be Abokado’s 27th opening and comes hard on the heels of the
26th store opening on Greville Street, due to open this month (June). Mark Lilley, director, said: “We’re delighted to be a part of this excellent scheme. It’s taken us a while to expand south of the river and we’re fired
72 July 2016 SANDWICH & FOOD TO GO NEWS
up to bring our feel great food to a new audience. ‘It’s also encouraging that our trading continues to strengthen against a backdrop of negative sector news flow. At a time when some other operators have put the brakes on
their expansion, we continue to push ahead with our rollout. We have a number of other sites under offer and remain committed to our vision of helping people lead happier and healthier lives.”
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KITCHEN EQUIPMENT
‘Keeping it simple.’ How Pret develop their kitchen equipment Pret’s kitchens are seen as the engine room of the business, helping them to generate revenue, but developing new equipment is rarely straightforward, as Dirk Wissmann, Pret A Manger’s senior equipment development manager, explained at the recent Commercial Kitchen exhibition Our approach to kitchen equipment procurement and innovation in general is ‘keep it simple.’ Whatever we have in our stores needs to be simple to operate, clean and maintain. We have very high standards in health and safety so everything needs to be on wheels and moveable for cleaning. Technology has advanced of course, but it hasn’t always made it simpler! Most of the items we use are slightly customised or modified, compared to off-the-shelf, to make them work for our specific operation, rather than building the operation around the equipment. We get involved on the kitchen development side in a new shop from the beginning. We look at the first layout plans to verify that the kitchen and the back-of-house layout make operational sense. My next task is to make sure that the equipment is available by working with our suppliers, and that it is physically ordered. We work with our project managers who build the shop,
making sure that the equipment is in, and that it’s installed. At the end of the process we do some training with managers on some of the equipment. I also work on new concepts to find new equipment solutions and plan rollouts. Flexibility When I first started at Pret the typical shop opening hours were 7.0am until 3.0pm, Monday to Friday! Now the majority of the shops are open seven days a week and open from 6.30am to 11.pm. The peak still is at lunchtime but we target the different day-parts in different ways. That means the equipment and the kitchen needs to be flexible enough to cater for this. We display croissants in units in the morning but we also need to display cakes there in the afternoon, for example. We have recently been trialling an evening concept (at The Strand shop) where we change the kitchen in the evening to do hot food, which is served straight to the table. So, we have to be flexible, but without
74 July 2016 SANDWICH & FOOD TO GO NEWS
endangering our lunchtime core offer. Our target for this year is to open 32 shops in the UK, which we will achieve. We are starting to expand more into the regions and that means
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KITCHEN EQUIPMENT
catering for a slower pace of business with a layout and equipment approach that reflects that. In the regional shops people like to sit down and have a coffee, for instance.
Challenges One particular challenge comes when we develop something new: how can we fit in into the existing network, without have to significantly customise it, particularly in central London where you can have really odd-shaped kitchens or shop layouts? As we grow we have more products and a greater variety on offer but space can be limited. To develop equipment we work together closely at Pret through equipment steering groups in different countries. Key people from key departments sit together and discuss what’s coming up in terms of food offer and the needs of food equipment development – that includes people from the safety team, food team, procurement and coffee. If we want to launch a new equipment concept we usually start with a trial in a very restricted area. We select a number of shops that we think will give us a good idea of how the concept will work, but always with a view to make it fit for all existing shops, or as many as possible. Time is always against us. If something is successful we like to roll it out as quickly as possible. Smoothies represented a challenging project, for example, but we rolled them out in around three months. The challenge is always about moving quickly without disrupting the business. New equipment frequently goes in overnight and then we have to deal with issues such as the available space, available power supply. Hot food is a big thing for us at the moment and we need to serve it fast, or have self-service ideally. For example, heating up soup in great volumes. To find equipment that enables us to do this is a challenge. For the next six months, I will be working a lot in the US and Asia to make sure they get the same service that we have here. The big difference between the US and here is the challenge achieving the same standard of supply base there that we have in the UK. In the Asian markets, because of the nature of procuring property it’s growing a lot more slowly than the US. We are working very closely with our colleagues in Hong Kong to China to get the kitchen equipment such as the
display fridges to the same standard, but it’s not that easy because of the regulations and certification needed there. It’s not always feasible to export equipment from the UK. There’s nothing like a typical day for us as we have a lot of projects that change every time, so it’s always challenging and that’s what makes this job exciting. The most memorable operation I’ve been involved in was when we changed our soup operation and rolled it out throughout the estate – that was my first big project and a big challenge. The majority of my time now is in the office, but I also have to go out to stores to check the installation of new equipment, ‘scope’ new projects, and take part in the handover of new shops. There are always challenges but it’s nothing we can’t overcome – it just sometimes gives you a big headache! supplier relationships We have between 5-10 core suppliers. We are usually very loyal until something goes wrong, and that’s usually because of bad service. It has happened before – a few have had a second chance. We have a close relationship with our core suppliers and do a lot of development work with them - a new piece of equipment it’s often not right for us initially, so we do a lot of tweaking and modifying, particularly to meet the technical needs of the food and coffee teams. A case in point is the toasting machines that we rolled out: we did a lot of development work with the manufacturer until we got to the point where we liked it. In the past, the Asia or US estate has done its own development work, but In the last few years this has changed to developing new equipment that can be rolled out to the entire estate globally. We have maintenance contracts for a lot of the equipment. The minimum lifecycle for equipment should be around five years – if it’s below that it’s not good; if it’s longer than that, it’s great. Running costs are important, of course. If equipment is good at what it does but costs a fortune in maintenance it’s not good.
www.sandwich.org.uk July 2016 75
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CLEANING & HYGIENE
Diversey Care launches plantbased cleaning products range
Effective hand washing SOME of the most common infections - viral or bacterial - are spread via our hands, and in establishments such as busy sandwich shops and cafés, effective hand washing is vital, says Adam Hill, Commercial Product Manager at Burco Commercial. The Burco Mobile Handwash from Glen Dimplex Professional Appliances, one of the leading UK manufacturers of commercial catering equipment, is ideal for use in a professional kitchen, food preparation area or even for outdoor events during the summer. Its 10 litre capacity allows for over 85 handwashes per fill and its mobile design means it is ready for constant use anywhere on site. Intended to effectively reduce the spread of germs, the Burco Mobile Handwash features a foot operated infrared system to rid the potential of spreading bacteria via touch therefore guaranteeing maximum hygiene. Not only this but the hands-free system also makes it ideal for the fast pace of the kitchen, increasing work rate and decreasing potential hygiene hazards. The Burco Mobile Handwash comes in a contemporary stainless steel finish fitting in with other professional kitchen equipment and optimising the ease of cleaning. Its large wheels make transporting it safe and secure, so that it can be placed anywhere on the site to meet individual requirements.
NEW from Diversey Care is a complete set of plant-based, 100 per cent biodegradable cleaning products. They are designed to deliver superior professional results while being safe and gentle for people and the environment. The Sure range covers all routine and daily cleaning requirements in kitchens, washrooms and personal care. All 18 products meet typical eco-certification criteria and, where applicable, are EU Ecolabel certified or have approval pending. The range is intended to support businesses that want to adopt – and be seen to adopt – the highest levels of sustainability across their cleaning operations. Many businesses now recognise the benefits of sustainable and effective cleaning to improve guest and employee satisfaction ratings, enhance the reputation of their brands, and ensure consistent cleaning performance. The entire range is manufactured from environmentally-friendly ingredients from renewable resources. These plant-based ingredients are typically derived from byproducts of the agro-food industry,
originating from sugar beet, maize, straw bran, wheat bran and coconut. The products contain no artificial dyes, perfumes, quats, chlorine, phosphates or oxide compounds. Most of the concentrates in the range are nonclassified and have been formulated to achieve the lowest hazard classification. The kitchen range comprises eight products covering all routine tasks including hand dishwashing, general surface cleaning, appliance and surface degreasing and descaling, glass and grill cleaning, and surface sanitising and disinfection. The washroom range comprises four products covering daily cleaning, descaling, toilet cleaning, and floor cleaning. The personal care range comprises six antibacterial and conventional hand care products including soaps, washes and sanitisers.
Teal warns that Deli counters need to do more for hand hygiene FOR delicatessen counters in supermarkets across the UK, adherence to food standards and hygiene regulations is paramount to ensure the safety of customers. Employees are not legally obliged to wear protective gloves, but appropriate hand washing facilities must be in place. TEAL Patents –a leading manufacturer of portable hot water hand wash units – is calling for action to ensure all deli counters, positioned in a leading supermarket or small, independent businesses, have the required hand hygiene facility and a back-up plan. An easy and effective solution is its Super Stallette II. Entirely portable, the unit provides a hand wash under hot, running water. Touch-free, the unit
76 July 2016 SANDWICH & FOOD TO GO NEWS
features a fully automatic bluesensor which prevents tap-to-hand contamination. Manty Stanley – managing director at TEAL patents – says: “From a customer’s perspective, consuming or purchasing food products over the counter, served with naked hands can be off-putting. Visible hand washing facilities builds trust that handlers of food products are keeping germs at bay and purchased food products are safe to eat. “Providing visible access to hygiene and hand washing facilities acts as a constant reminder for team members to wash their hands especially during busy periods.” T: 0121 770 0593 enquiries@tealwash.com.
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FPR Fr r resh esh e sh h PRO ROD RODUCE O ODU ODUCE DUC UC CE WASH
e n i r o l Ch
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CLEANING & HYGIENE
Wireless temperature logging technology for grab and go Cleaning and hygiene play an essential part in the day to day running of a sandwich shop, café or coffee shop. Regulated by stringent legislation and monitored by local authority and food standard authorities, caterers need to ensure their cleaning and hygiene practices are up to scratch to avoid the disastrous impact to a business’s reputation and the potential cost implications of not achieving the correct standards, says Rag Hulait, Senior Sales Consultant at Monika. One of the more recent changes in cleaning and hygiene has been the development of automated alerting and recording technology, designed to highlight when a particular task needs to be undertaken, before monitoring progress and recording completion to provide an accurate log for future reference. Traditionally, this recording process has been manually logged using paper records and therefore is subject to the accuracy and honesty of the individual completing it. Time consuming and challenging to enforce, paper records are also open to question if required as evidence for inspections by food standards authorities. More and more, these traditional recording methods are being replaced by the latest technology designed to provide a much less labour intensive, accurate and manageable digital cleaning record. Monika has been at the forefront of wireless temperature monitoring and total food safety solutions for over 20 years. The TaskMinder system uses the very latest logging technology to allow those in the grab-and-go sector to implement bespoke cleaning and hygiene routines at pre-set intervals before ensuring the operator logs completion using a wireless Smart Reader that is recorded on a central database. Essential tasks such as cleaning, maintenance, stock rotation and temperature probing can all be carried out in an effective, paperless way that delivers efficiencies at every stage. Audible and visual reminders ensure
tasks are not overlooked, while the central logging system provides timely and accurate reports in line with regulation and legislation when it comes to the recording of cleaning and hygiene duties. When it comes to staff knowledge, training and development, cleaning and hygiene should form a key topic for all members of staff, whether new or existing. An essential part of a foodservice business, all staff must be aware of the legislation and regulation, while also instructed in the process and procedures around ongoing monitoring. With traditional monitoring systems relying solely on the operator’s ability to accurately record completion, inaccuracy or incorrect logging could be a real issue, however, with modern, automated, remote systems, this has become much less of a concern. Despite this, education should still play a key role in staff training. The Monika TaskMinder system is simple to use and features both visual and audible alerting making it ideal
78 July 2016 SANDWICH & FOOD TO GO NEWS
for those sites where English may not be the native language of all team members. This clear and purposeful alerting system ensures that even staff with minimal training can identify when a particular task is due for completion. It is not just the safety side where businesses can benefit from by using the latest total food safety solutions but cost too. With overheads continuing to rise across the country, independent, group and chain operators are looking to manage budgets in the best way possible. Often this leads to the employment of lower skilled staff with limited responsibility and knowledge of the need to undertake specific duties. The Monika TaskMinder system ensures staff members take ownership of their duties; monitoring the correct and timely completion of cleaning and hygiene duties throughout the kitchen and dining area automatically recording these on a central database to ensure due diligence and accountability at every stage.”
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BSA NEWS
Member Benefits Healthy Hearts
THIS week we met with the team at BSA Insurance to discuss the new members who have been welcomed on board for free, by virtue of the fact they took out their Catering Insurance through us. Yes, that's right: independent retailers are now getting their membership for free and benefitting from a dedicated insurance facility, which offers tailored schemes and competitive rates for members. This is not limited to new members either - it's open for all. Check out the member benefits section of the website to see the details but you could have your 2017 membership for free and improve on your insurance options at the same time. If you've taken out the new insurance then let us know. We'd love to know what you thought of the dedicated customer service team, the ease of having one number to dial
and having a dedicated UK support team there to support with setting it all up. If you're interested, this solution provides fixed-site insurance for sandwich shops, cafés, tea rooms, restaurants, takeaways and food preparation kitchens. There's also a range of options for mobile caterers, too and business with a combination of any or all of the above. It's not just insurance we've been talking about. We’ve also been having conversations with our free legal helpline provider and we'll be bringing you new information about that soon. Another way of having your membership for free is to review your energy supplier: we've teamed up with E.On to bring you a great new option, too. There's Training, Nutrition Analysis, Healthcare and so much more - go to the website - www.sandwich.org.uk - and click on Membership Benefits
We met up with Heart Research UK at the end of last year at the Parliamentary launch of Action on Sugar. We started to learn more about the great work they have been doing with BSA member Subway. Heart Research UK provided Subway with a range of nutritional criterion. The sandwiches in their range which meet them have earned an accreditation for their heart health properties. Subway now promote these with a heart logo on their menus and champion their Subway Helping Hearts Family 5K Series of fun runs, all aimed at helping consumers make
positive choices for their heart health. We know that many of our members are also providing highly nutritious sandwiches and would like to make a similarly positive contribution, so we're working with HRUK to create a BSA Standard. We're looking at a three tier rating for sandwiches with greens for nutrients like fat, salt, sugar etc. Triple heart sandwiches will likely feature additional items such as a number of fruits/vegetables and be even higher in fibre etc. Initial conversation have been very positive and we're going to be coming out to all members with a survey very soon.
Amazing new stand at lunch! We've got our familiar pitch again at this year's lunch! show, so do call by and check out our amazing new stand. We'll be launching the 2017 Sammies campaign exclusively at the show and we're working with our leading members to create an eye-catching feature. As we've seen time and again, recognising excellence is a fantastic way to generate positive
growth and practice within the industry. We're aiming to reach all of the lunch! exhibitors and learn more about the fantastic work they’re doing in the sandwich and food to go sector. We'll be bringing you details of how and where you can find out more in the next edition of International Sandwich and Food to Go News, so watch this space!
www.sandwich.org.uk July 2016 79
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NEW PRODUCTS
NEW MARKETING EXECUTIVE FOR 4 ACES POPULAR packaging specialist 4 Aces has appointed Katie Allen as marketing executive to support the company’s efforts in strengthening its marketing activity across all digital and print platforms. The hands-on role will incorporate the development of web content, email campaigns and an increased social media presence for the company, which aims to raise its profile in the beverage and foodservice sectors in the coming months. Following 4 Aces’ recent launch of its new and improved, easy-to-navigate website, Katie’s appointment is part of an ongoing strategy for the cup and packaging provider as it continues to grow its customer base. The company also has plans to move to larger
premises later this year to accommodate its expanding team and is planning on running a series of marketing campaigns, and introducing new brochures and complementary literature,
SPRINKLE THIS GOLDEN IDEA THEY are small enough to sprinkle, they have won gold in the BPex Pork Product of the Year competition and they have turned into very big business for Snowbird foods and the Red Tractor approved British pig farmers who supply meat to Snowbird. The fully cooked and frozen mini meat bites weigh in at just 1.7g. and have joined their bigger brother (4g.) as an exciting new, gluten free ingredient which is ideal to sprinkle on pizzas and as a savoury inclusion for wraps, snack pots, sandwiches, ready meals, quiches and salads. The bites are attractive, irregularly shaped pieces of pork, beef, lamb, chicken
or turkey – or selected combinations of the meats. They are made by a special process, which is regarded as a significant technical breakthrough. Early customers included a pan-European pizza manufacturer and a British ready meals manufacturer, the latter a supplier to one of the UK’s to five supermarkets. “The bites are proving the ultimate convenience ingredient for manufacturers and our ability to manufacture them economically is a huge accolade to our technical team,” said Snowbird sales director, Roy Anderson. Tel: 020 8805 9222 www.snowbirdfoods.co.uk
80 July 2016 SANDWICH & FOOD TO GO NEWS
to support and assist its growth. Managing director of 4 Aces, Chris Penn comments: “The business is at a stage where we have an exemplary record of repeat business and a solid customer base. We have access to a perpetually increasing range of products and we’re ready to shift up a gear to make sure that our name is out there and that we are effectively promoting the brand. “Katie is a welcome addition as she has the exact skill-set to support our planned growth, coupled with the drive and enthusiasm to really make a difference. We’re delighted to have a marketing professional of her calibre on board.” Tel: 01992 535774 www.4acesltd.com
4 ACES MIXES IT UP FOR SNOWSHOCK TO SUPPORT NEW PRODUCT LAUNCH 4 Aces has extended its regular supply to Snowshock to include 9oz, unbranded PET tubs as the quality iced products manufacturer prepares, for the very first time, to introduce an ice-cream offering to its target market. The popular packaging specialist currently supplies the company, renowned for its slush drinks’ supplies, with approximately one million, branded PET cups each year, for flavoured slush drinks, along with a selection of clear 300 ml and 440 ml cups, which are used in conjunction with the company’s Frappino iced coffee and chocolate drinks. The 9oz PET tubs will be supplied from late Spring, and throughout the Summer months, while the new product is being trialled. Snowshock currently supplies to shops and leisure centres around the UK and is expecting the ice-cream product to be popular at these locations, particularly during the Summer season. Peter Campbell, managing director of Snowshock explains: “We are constantly looking for ways to exceed customer expectation and the introduction of an ice-cream takes our current offering to a whole new level. With 4 Aces help we have been able to source the best packaging to complement this product rather than settle for ‘off the shelf’ tubs, which makes a huge difference when you are supplying a new product and you have one chance to get the launch right. “4 Aces has been the perfect supplier for us over the past two years as it sends us the cups as and when we need them; storing them on our behalf, so we aren’t over-whelmed by stock. It’s this level of support and flexibility that enables us to try new things like the ice-cream, comfortable in the knowledge that we can easily increase the volume and customise the packaging, depending on the popularity of the product, to meet demand.” Tel: 01992 535774 www.4acesltd.com
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SANDWICH BARS FOR SALE ESTABLISHED LARGE COFFEE SHOP
SANDWICH BAR
CHORLEY
SUFFOLK
T/O £300,000
T/O £162,000,
60 covers
Established over 30 years, Excellent
Licensed premises
reputation with regular customers,
EPC rating B
Prominent town centre trading location
Price on Application, Leasehold Ref 144780
£84,995, Leasehold
Ref 144868
MANCHESTER SANDWICH BAR/CAFÉ W/T £2,600, Established 1930’s, Corporate catering accounts, Excellent reputation REF 144057 £84,950+ SAV, Leasehold
WEST SUSSEX DELICATESSEN AND COOKSHOP T/O £260,000, Established 25 years, Ideal lifestyle business, Excellent reputation
COFFEE SHOP/BISTRO LONDON T/O £250,000, Award winning business, 35 covers, Popular residential area
REF 143109
£185,000, Leasehold
REF 145012
GREATER SANDWICH SHOP, TAKEAWAY AND MANCHESTER OUTSIDE CATERING BUSINESS W/T £1,800, Excellent trading location, Scope for development, 5* Food Hygiene rating REF 144738 £44,950, Leasehold
MANCHESTER SANDWICH BAR AND CAFÉ W/T £1,250, 5* Food Hygiene Rating, Outside catering, EPC rating C REF 144166 OIRO £35,000 + SAV, Leasehold
SANDWICH BAR AND CAFÉ CASTLEFORD W/T £3,750, High levels of repeat and regular custom, Outside catering and delivery services, Huge scope to increase trade and turnover REF 144988 £79,950 + SAV, Leasehold
STAFFORDSHIRE AWARD WINNING TEAROOM W/T £1,500, 43 covers, Offers outside catering and private functions, EPC rating C £34,995 + Equipment, Leasehold REF 145099
CHORLEY COFFEE SHOP W/T £2,500, Well presented premises, Prominent town centre location, Long established business
£250,000, Leasehold
£59,950 + SAV, Leasehold
REF 143648
Please see website for full details or call 01204 214 626 For your free, no obligation appraisal, call us today on: 01204
“
291 596
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
”
To advertise call Paul Steer on 01291 636342 June 2016 81
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Halal Kitchen’s moving experience Moving house might be one of the most stressful things you can do, but moving a factory is in a different league altogether. Sandwich and chilled halal foods manufacturer Halal Kitchen have just relocated from an 8,000 sq ft to a 20,000 sq ft unit. Stressful it certainly was, but the benefits the new move has brought have made it all worthwhile, as managing director Sohel Patel explains
W
e had been manufacturing from an 8,000 sq ft unit in Prestwich near Manchester for ten years and we were getting increasingly tight for space. There were other problems: it was in a residential area as well, and quite difficult for trucks to back in from the road. The unit also needed a lot of investment if we were to continue there, so we took the decision in the summer of 2014 to look for new premises. The question was where do we move to? As it happened, 90% of my staff came from Bolton and they frequently helped out with production spikes by bringing in friends and family and we certainly didn’t want to lose that. So we sat down as a management team and decided that Bolton was our best bet.
We must have gone round at least 25 sites as far as I can remember but there was always something wrong – the rent or rates were too high and so on. It was very time consuming – in fact, it was becoming one of those things I wish I’d never started. It’s a bit like looking for a house, only much worse. Just before Christmas I discovered that a friend had a site that had just become available. Rather than taking the entire management team, I decided to go myself first to see if it ticked all the boxes, before getting everyone excited about it. I arrived on site and realized it was perfect for us: it was the right size at 20,000 sq ft, it’s in a business park so there’s great access for trucks; there’s parking facilities for staff and, basically, it met all the requirements,
82 July 2016 SANDWICH & FOOD TO GO NEWS
including affordable rent and rates. The management team then came and had a look and everyone was very happy with it. We took possession in June 2015 and then it was a case of great, we’ve got the premises where do we get the money from? That was another challenge in itself, but we sat down with our existing bank, Royal Bank of Scotland, and they were very happy to work with us and agreed everything in the end. They helped us a lot. We started the build around early July, arranging for contractors to come in and sort out the refrigeration, the paneling to make up the hygienic rooms, and the coldrooms. I also started speaking to the flooring specialists. The external structure was all there but internally we had to build every
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PROFILE room from scratch – I don’t want to say how much it was but it was a significant investment. We supply a lot of manufacturer customers who have a mainstream sandwich range but don’t do halal. I’ve been into their sites and that gave me a very good idea of what we needed into our new site. With the extra space I knew that we needed to put in a bread room (something we didn’t have before), we’ve created a separate label room, and also a separate workshop area where we can store space machinery. It was all going well when we hit a building ‘regs’ problem around August which delayed us around four weeks. The original plan was to move in by November last year, but it quickly became apparent that it was unrealistic. We were then promised that the work would be finished by Christmas but it wasn’t, and even January started to look problematic. We had already started talking to our suppliers about moving and everyone was starting to get a bit anxious. We then set a date of around March but we didn’t publicise it this time. Finally we moved in late April! As far as moving was concerned, I have to admit that I underestimated the project in terms of the impact it would make. We thought we could continue producing with just one day downtime. We even contemplated running a night shift to compensate for losing a day. We decided that a Thursday would be the best date to move, in terms of minimizing the effect on production, so we serviced all our customers up to the Wednesday and on Thursday stopped production. All the trucks were booked to take the equipment away at 7.30am and we thought we would get the first truck unloaded and delivered to Bolton at 12.0. But it didn’t go to plan. In the event the first truck didn’t actually get to Bolton until 5.0pm! We were thinking, what are we going to do: we’ve told customers they will have their products on Friday? The truck company started to run out of time and the owner asked me if I wanted to continue the next day or finish that night. I said I wanted to finish tonight as I had teams on both sites ready to carry on, and I didn’t mind paying a bit of overtime if I needed to, in order to get it finished. So, at 5.0pm we unloaded the first
In the 90’s, the Patel family ran a large number of independent Petrol Service Stations, but their sandwich supply was a problem. When they asked their sandwich supplier to their sites not to supply any Pork or Ham based products because of their religious beliefs, the supplier decided not to continue. As a consequence, the Patels employed a couple of staff to produce sandwiches in their then head office kitchen to supply their sites. Along the way other retailers decided to take products in their outlets. Slowly the business grew with word of mouth and one van become a fleet of vans touring the North West, Yorkshire and Central Midlands. The staff kitchen grew to become a fully accredited by STS (Support Training Services) factory and today Halal Kitchen Ltd is now based in Bolton. Products supplied by the company include sandwiches, wraps, baguettes, savoury snacks, pasta salads, jacket potatoes, muffins, smoothies, cheeses and flapjacks. Recently a study has estimated that there are six million people who buy Halal meat in the UK; the office for national statistics shows there are around 3.5 million Muslims in the UK. The structure of the company works on the ethos of providing everything Halal (anything permitted by Sharia, which is an Islamic law) without compromising in quality.
truck and then had to wait for another two trucks to come from Blackburn as the first drivers’ shift had expired. We got everything out of Prestwich and then worked right through to midnight getting everything into the new factory. On Friday morning I had a separate team come in at 6.0am to start installing all the machinery ready for the Environmental Health visit to come in and sign it off before we could start production. I managed to delay the EHO’s from their original appointment time of 10.0 to 11.30am and in the end we just finished installing everything by 11.15, just before they arrived! The two ladies from Environmental Health were on site for about an hour and they signed everything off. But we also knew that we had prayers at 12.0 and we would be away until 3.0pm, so we were on very tight time scale. In the meantime I got my office staff to phone all our customers and reassure them that we could service them all that day if they needed it, but also gave them Saturday as an option if they were able to wait that long, then made a production priority list on that basis. We went off to prayers at 3.0pm. Were we temped to give the prayers a miss in view of the problems we were facing? It was tempting. I was tearing my hair out by that time and I’d only had a few hours sleep the night before – so it did cross my mind momentarily. But our whole business is run on our Islamic ethos; because we’re Halal it wouldn’t be something that we could compromise on, so we went. Actually it helped to switch me off for the time I was away but I was still feeling my mobile phone constantly buzzing in my pocket every time I had a call or a text. When we came back we quickly
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PROFILE
started to do the production on the list on Friday evening and the first full day’s production was on Saturday. Come the weekend, I was on site the entire time, just making sure everything was running smoothly. The weekend did bring its challenges and we did have some machines not starting as they should; some of the fridge temperatures hadn’t been set correctly – there was a lot to do. In total, we had to set up packaging machines, printers, conveyors, all our ovens, cooking equipment and prepare all the salad rooms. It was a lot to sort out and that was something we underestimated. Kazim, our general manager, who is very good on the machinery side, was dealing with that side of things, but we knew there were some machines that might give us issues, so we had specialists booked in for Friday morning, just in case. We had to cover all the bases - at the end of the day your business is at risk if you don’t. Next time anyone suggests moving I will definitely say no! I wouldn’t want to go through that again in a hurry. But there are a lot of lessons I learned from the experience which I will carry forward with me into the future – just in case I do have to do it again. The new unit has brought us a lot of benefits, least of all a lot of additional capacity which we now have to fill. In Prestwich we were producing 60,000 products a week, here we can do 300,000 products a week! Our sales staff are now busy looking for new orders.
We have freezing facilities for the first time and on the back of that we have launched a frozen snack product with rice and chicken for the airlines. We already do other chilled products such as salads and pasta wraps; we also do a chilled biryani as well. The new space has opened up new pathways for us to replace our plastic packaging with new cardboard packaging for the first time. The kitchen is almost three or four times the size and there are a number of new products. The first of these is Street Bites, which is three mini buns in a flow-wrap pack, as a mixture: coconut, lime & chili chicken; a beef
84 July 2016 SANDWICH & FOOD TO GO NEWS
pastrami, and possibly a houmous and red pepper – a very nice lunchime snack, but a light bite as well. That will become a retail item. There are plenty of triple sandwich packs out there but there’s nothing like this available at the moment. We service national supermarkets so a good number of those are customers, and also national sandwich manufacturers as well. We are in a unique position: we are the only chilled foods halal manufacturer in the UK and Europe that is fully accredited. And the halal market is growing. We started the trend when we opened 16 years ago, and we are now at the forefront of this market.
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NEW PRODUCTS
SOKEN HEAT SEALERS. PACK. SEAL. SELL SOKEN’S all electric, ‘not a compressor in sight, almost silent, sealing system’ has created great interest. It uses Soken’s quiet electric drive (patent applied for) system to seal up to 4 packs semiautomatically. It takes minimum effort and it delivers superb results, says the company. Electric Silence in the packaging market - virtually soundless - it is ideal for all environments, particularly where noise is a distraction, compressed air is not permitted, or in safety sensitive environments, e.g. airports. With technology from Soken’s high-speed linear automatic sealing machines, plus patented innovation, it also provides an adjustable seal time, seal temperature and pressure to suit your requirements. It’s versatile and can accommodate a wide variety of different packaging and changes of tooling plates, as well as the ability to seal blister packs.
Sealing examples include cardboard sandwiches, baguettes, pasta, salad boxes, tortilla wraps, noodle boxes, sushi, components, toys, and some medical items. It’s fast, flexible, efficient and very, very quiet. Key Features include: fully Electric, no Compressor; a virtually silent operation; up to 4 packs sealed at once; fast, semi-automatic; compact stainless steel design; large & small packs together; many tooling options available. Tel: +44(0) 1908 821081 www.sokenengineering.com
UNIQUE HYGIENIC TAKE-AWAY BAG THAT INCORPORATES A SERVIETTE! PERSONALISED product specialist Barry O’Dwyer is now offering this unique idea to the trade. “You no longer need to display a pile of serviettes that get taken by the handful. As every bag has a serviette already inserted, only one is required per customer, saving you money on the extra serviettes that get picked up,” says O’Dwyer. The bags come in small, medium and large formats and are made from white or brown eco friendly grease proof
paper. The integrated serviette offers the added benefit that it’s never touched by anyone other than the customer. If required the bags can be personalised with a name or logo. Tel: Barry O’Dwyer 0845 2300 134
FOOD TO GO: FRESH AND CONVENIENT OVER recent years the sandwich, wrap and prepacked salad market has changed significantly and is now sold and marketed under the Food to Go banner. Ravensbourn Container Systems Limited, well known as the UK leading supplier of bread trays has launched a new tray specifically designed for the Food to Go market. “The market requested a new tray which could be designed for safe transporting and storing of sandwiches, rolls wraps etc. The sales team conducted thorough research prior to launching the
new tray.” – says UK Sales Manager Steve Bolton. The tray has a durable construction with a smooth, hygienic finish, moulded in food grade polypropylene. With the addition of bale arms this basket boasts great stacking capabilities. Once the bale arms are folded neatly away, the baskets then nest into each other and can be stored away for future use. www.ravensbourn.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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NEW PRODUCTS QED SUPPLIES MODULAR KITCHEN AND COFFEE SHOP FOR NEW EUROPEAN HQ IN GLASGOW QUALITY Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment. The company has recently completed the design and installation of a modular coffee shop and additional kitchen equipment at a company’s new European headquarters in Glasgow. An important part of the company’s plans for the new premises was the design and installation of a kitchen, coffee shop and snack bar to cater for management, staff and visitors to the building. As the manager explains: ‘We wanted a modular system that was as good as a custom-built solution at a reasonable price, and were fortunate to receive the ideal proposal from QED. An important consideration from us was the use of a rustic, natural wood finish for the fascia of the counters, which would be in harmony with our organic principles. ‘Robert Campbell and his team worked very closely with us to come
up with a design specification and CAD drawing that was true to our vision, and the end result is both stylish and practical.’ The equipment that QED supplied is from their exclusive Continental Coffee Shop System. It includes a drop-in patisserie counter with front and rear sliding doors for serve-over and selfservice operation, together with matching bar modules. The units are clad in distressed, reclaimed wood with granite and wooden worktops. Behind the counters, QED has installed a compact kitchen facility that includes stainless steel sinks, worktops, a dishwasher and coffee machine. Tel/Fax: 0141 779 9503 www.qualityequipment.co.uk
HUHTAMAKI SORELLO CUPS CAPTURE CAFÉ LIFE! HUHTAMAKI latest addition to its insulated paper cups range, made in the UK, is ‘Sorello’ smooth double wall paper cups. They offer a quality smooth surface coupled with outstanding insulation – essential for premium hot beverages bought to drink on the move! A uniform air gap provides consistent insulation over the entire surface of the cup. 9oz, 12oz and 16oz sizes are available. The ‘Café Life’ stock design has been created to help convey the superior print quality offered by the cups’ smooth exterior, and gives the cups a
sophisticated appearance. Each of the black and white photographs used to create the print depict an image of high street drinking and captures the café culture trend, giving the cups a classic feel. To evoke feelings of quality and warmth, the design includes a black band that runs around the middle of the cup featuring the words ‘fresh, hot and delicious’. The cups’ smooth exterior lends itself perfectly to more detailed custom printing, as the Café Life design shows. So for operators who want to customise their order with branding and/or a promotional message, the new Sorello cups can be customised with up to 8 colour-printing. A variety of colours, messages and promotional details can be used to create customised designs, which can be offered as a mixed sleeve of different cups. Tel: 02392 512434 www.foodservice.huhtamaki.co.uk.
86 July 2016 SANDWICH & FOOD TO GO NEWS
PANTHEON IMPROVES CONVECTION OVEN RANGE FOR 2016 WITH three models to choose from, Pantheon’s recently revamped CO Convection Oven range readily meets the requirements of many diverse catering outlets. The ovens have been updated this year to further improve their performance and reliability. One notable change that Pantheon made as a result of customer feedback, is the new, almost silent fan that increases siting options – especially important for front of house use. Pantheon’s convection ovens are perfect for a wide range of cooking functions including prime cooking, roasting, baking, reheating and food holding. Because the fan forces a constant stream of hot air around the oven cavity, a very even and controlled heat can be maintained throughout. It also means that, compared to a conventional oven, temperatures as much as 25% lower can achieve results around 20% faster, saving on both energy costs and time! The hot air circulation has the additional benefit of preventing flavour transfer meaning that sweet and savoury dishes can be cooked at the same time. The 3 ovens in the range comprise: CO1 – A compact 2.67Kw oven with a 460w x 380d x 360h cooking space CO3 – The larger 3Kw model with a 552w x 430d x 418h internal space CO4HD – A more powerful 4Kw version of the CO3 with an identical cooking area Tel: 0800 046 1570 www.pantheonce.co.uk
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BSA MANAGEMENT COMMITTEE 2016 The following are elected members of the Management Committee of the British Sandwich Association:
PICTURE COURTESY OF FRIDAYS
BSA Committee
ChAIrMAN Anita Kinsey (Pret a Manger) – sandwich bar chain VICE-ChAIrMAN Jonathan Scoffield (Greencore) – sandwich manufacturer ThE COMMITTEE Andrew Hesketh (Greggs) – retail baker Tom Goulden, (Marks & Spencer) - multiple retailer Georg Buhrkohl (Subway) – sandwich bar chain Peter Mayley from La Baguetterie – independent sandwich bar
Upholding quality standards in sandwich making and retailing
Terry Caldicott (Sodexo) – foodservice operator Neil Wood (Woods) – foodservice operator Michelle Sanders (Ginsters) – van sales
Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich
Sohel Patel (Halal Kitchen) – producer
Association are:
Victoria Green (Waitrose) – multiple retailer
▲ To safeguard the integrity of the sandwich industry by setting
Sally Gabbitas (Tri-Star) – supplier
▲ To encourage excellence and innovation in sandwich making.
Joseph Hall (Hall’s Bakery) – retail baker Lynn Raynor of Bradbury’s - supplier SECrETArIAT Jim Winship – Director Gethin Evans – PR Manager Pam Sainsbury – Event Manager
minimum standards for sandwich making.
▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.
www.sandwich.org.uk
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NEW MEMBERS PROFILES
SandwichMan LTD The original company was established 1989 and has grown from strength to strength to become Sandwichman ltd. We pride ourselves on using the highest quality ingredients in our wide range of pre packed Sandwiches, pasta salads, wraps and baguettes etc. Here at the Sandwichman ltd we hand make all our products, using ingredients from accredited certified suppliers and also produce our own range of in house fillings; which gives us better control over quality and freshness. Then we clear wrap them with ecofriendly inserts and wedges. We choose to stay with the clear air tight packaging so our customers can see the product from all sides and know it will remain fresh. All our products are assembled by
hand in our refrigerated unit and once finished stored in our chillers, awaiting delivery in one of our refrigerated vehicles to ensure the temperature remains within the correct range at all times for maximum food safety. We offer a wholesale sandwich delivery service to meet all of our customers’ needs, throughout the north west of England and north Wales. The accreditation from the British
The FoodFellas The FoodFellas supplies innovative, authentic, high quality food products from around the world to the foodservice and sandwich sector market in the UK and across Europe. The business has been created through a love of food: supplying good quality food is at the core of what we do. We have a global procurement team with many years’ experience of importation, logistics, legal compliance and cost negotiation. Our development chefs have been responsible for creating hundreds of exciting dishes supplying bespoke, private label and branded products to wholesaler distributors,
industrial and end-user foodservice operators, we offer the ideal route to market for overseas manufacturers. For our customers, we aim to be their firstchoice trusted supplier of imported food: dynamic, responsive, with excellent order-fulfilment and the highest technical standards. The FoodFellas are professional about business and passionate about food. The FoodFellas Lakeside House, 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 millie@thefoodfellas.co.uk www.thefoodfellas.co.uk
88 July 2016 SANDWICH & FOOD TO GO NEWS
Sandwich Association will help to further expand our customer base further afield. So please contact us for further information or to arrange a meeting. Contact: Mr Jeffrey Gilmore (MD) Phone: 0151 639 4575 Mr Simon C Kelly Facebook Sandwichman-ltd Web www.sandwichman-ltd.co.uk E mail Sandwichmanltd@hotmail.co.uk
Futura Food UK Ltd Futura Foods has over 20 years' experience sourcing, importing and supplying standard and bespoke Continental dairy ingredients for food manufacturing. It is our mission to offer inspirational, tailored Continental Cheese ranges to our customers in the UK and Ireland. Our comprehensive range of Mediterranean & Mediterranean inspired dairy products includes grated, shaved, block, slices or single dose formats; most of which are chilled although we have an increasing range of IQF lines. Now part of the Nordex Food Group, we are one of Northern Europe’s largest producer of “white cheese”
which is available in various formats along with Goat’s cheese made from our very own herds. With our Continental distribution network, our products are delivered efficiently from agreed stock holding or direct from the manufacturing dairy. As market leaders and one of the largest suppliers of Greece, Cyprus and Italian cheese, our proactive attitude and concentration on NPD and the final product ensures we frequently offer innovative products to launch in manufacturing, retail and food service markets. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Sales Contact: Jo Carter Phone: 01666 891116 Fax: 01666 890522 E-mail: jo@futura-foods.com Web: www.futura-foods.com
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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
90 July 2016 SANDWICH & FOOD TO GO NEWS
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Classifieds
WANTED Private Purchase
JIFFY BERLINGO Needs to be reliable and in good working order Warwickshire Please call
07866586525
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 July 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. The FoodFellas Patisserie J Buckland The FoodFellas 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. The FoodFellas 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. The FoodFellas Spreads Freshfayre Fromageries Bel Harvey & Brockless J Buckland Kerrymaid Spreads (olive) Freshfayre Leathams J Buckland cheese & dairy Products Cheese Bradburys Cheese Extons Foods Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Kerrymaid J Buckland Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Total Foodservice Ltd. Yoghurt Freshfayre Futura Foods UK Ltd. Sour Cream Freshfayre Santa Maria UK Ltd. The FoodFellas 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 Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Freshtime UK Ltd. Harvey & Brockless J Buckland Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Compleat Food Network Freshfayre Geeta’s Foods Ltd. J Buckland Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Freshtime UK Ltd. Santa Maria Foodservice The FoodFellas Zafron Foods Ltd. dressings, sauces and mayonnaise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. Fromageries Bel Orexis Fresh Foods Ltd. Santa Maria UK Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Fromageries Bel 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 The FoodFellas 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 FoodFellas 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 July 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 BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment BFR Systems 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 BFR Systems 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. The FoodFellas 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. The FoodFellas Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Seafood/Shellfish Products The FoodFellas 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. The FoodFellas 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. The FoodFellas 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. The FoodFellas 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 The FoodFellas 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. The FoodFellas 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 The FoodFellas Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Compleat Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas 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. The FoodFellas 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
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 Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk
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
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
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
www.impress-sandwiches.com
info@impress-sandwiches.com
love Bites ltd. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk
melton foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk
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
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 sandwichman ltd. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575 sandwichman2010@live.co.uk
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
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
ginsters 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.com green gourmet ltd. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk
The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338
www.sandwich.org.uk July 2016 93
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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 Bfr systems 1 rue du Jariel, ZAC Les Longs, Sillons 77120 Coulommiers, France Contact: Gabriela Donuti Tel: +33 (0)1 64 65 11 71 Fax: +33 (0)1 64 65 11 72 bfrsystems@bfrsystems.com www.bfrsystems.com
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@compleatltd.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
94 July 2016 SANDWICH & FOOD TO GO NEWS
dew valley foods Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com english Provender co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com www.englishprovender.com BRC Grade A e.on uk Plc Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com
extons foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com\ www.extonsfoods.com florette uk & ireland Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 trsouthwell@florette.com www.florettesalad.co.uk 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 fromageries Bel 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99 bcamozzi@groupe-bel.com www.belfoodservicepai.com
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
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BSA Suppliers Index millitec food systems ltd. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com
mission foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Natasha Bailey Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk
moy Park ltd. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com myfresh PrePared Produce ltd. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk
www.myfreshprepared.co.uk
newsholme food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.co.uk new york Bakery co. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Sandie Belton Tel: 07507 063090 katrina.hamill@grupobimbo.com www.newyorkbakery.co.uk nina Bakery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com
SUPPLIERS
norseland ltd. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritics 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com
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 Piquant ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
Planglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com 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
raP ltd. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 emma.summers@rapuk.com www.rapuk.com
sam Browne foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk santa maria uk ltd. Nimbus House, Maidstone Road,Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 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
stePhen’s fresh foods ltd. Stephen’s Fresh Foods Ltd, Units 20-21 Revenge Road, Lordswood Industrial Estate, Chatham, Kent ME5 8UD Contact: Glen Ochman Tel: 01634 684148 Fax: 01634 684673 glen@stephensfreshfoods.co.uk www.stephensfreshfoods.co.uk the foodfellas Lakeside House, 1 Furzeground Way,Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 millie@thefoodfellas.co.uk www.thefoodfellas.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
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
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
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
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
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) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk
linked association local authority catering associations LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
consultant universal meats (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com
These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.
international master chef & author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk
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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.