Sandwich & Food To Go News - Issue 165

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Sandwich & Food to go news

Sandwich food to go news INTERNATIONAL

ISSue 165 SePTeMBeR 2016

Formerly 'International Sandwich & Snack News'


Issue 156 - September 2016

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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: NEWS Page 4 - ADELIE Foods has placed its recently acquired Northern Ireland operation in administration, in what amounts to an change of heart, following a review of its business. Page 5 - GREENCORE has acquired The Sandwich Factory from Cranswick plc for £15m. The acquisition extends Greencore’s considerable dominance in the sector and also its reach into customer channels such as convenience stores and the travel sector.

International Sandwich & Food to Go News and Café Culture staff will be on

stand M243 at the lunch! show. See you there!

ADVERTISING PAUL STEER t: 01291 636342 e:

SUBSCRIPTIONS t: 01291 636335

NEWS FOCUS Page 6 - After months of research, development and feedback Street Eats has launched the 'SWAP' range, a new range of hot and cold food to go products

In association with The British Sandwich Association. PHONE +44 (0) 1291 636338  FAX +44 (0) 1291 630402 WEB   EMAIL

PROFILES Page 14 - Former Adelie Foods’ sandwich developers Elliot Cantrell and partner ‘Alfie’ Jones are pushing the boundaries of sandwich excellence in the most unlikeliest of places – a tiny sandwich bar in the back streets of Northampton. The food is simply astonishing. Simon Ambrose paid a call Page 34 - Authenticity and a feel-good factor are at the heart of Friska, one of Bristol’s best café and sandwich bars, with a new unit opened in Birmingham early this year. Now they’re looking to push north with a new tranche of stores next year

Paper used in the production of this publication is sourced from sustainable managed forests

DIRECTORY REMINDER Compilation of the ‘2017 Sandwich & Food To Go News Trade Directory’ starts next month. The Directory is mailed out each spring and distributed at events and shows throughout the year. If you would like to ensure your company is listed please refer to the form on page 113 or contact

© Published by J&M Group. Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB

Fresh Flavours, Homemade Taste and Award Winning Products.

From lobbying Government to promoting the sandwich market, The British Sandwich Association is supporting your industry - whether you are a supplier, sandwich manufacturer or individual sandwich shop. Our members value the benefits we provide - a unique mix of advice and help they can only get from the B.S.A.

Find out more, call 01291 636333 or visit our website at

Att T A The he Soho Sandwich Sandwic h Company our aim is to consistently provide our customers with the finest artisan products delivering the highest standards in quality y, quality, innovation and customer service. Based in East L ondon, we make all London, of our hand crafted sandwic hes for the sandwiches retail and hospitality sectors from the finest ingredients and where possible source them from local suppliers.

Our range of over 100 products includes 100 sandwiches on classic sandwiches a variety of speciality breads as well as artisan rolls, wraps, paninis and bagels. sandwiches All of our sandwiches are delivered daily in our own temperature controlled fleet of vans across London and the London surrounding area.


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NEWS Samworth Brothers acquires Euphorium’s Weybridge factory SAMWORTH Brothers has acquired Euphorium Bakery’s Weybridge factory from owner Tesco for an undisclosed price. At the same time artisan food and coffee brand Soho Coffee Co has bought Euphorium Bakery’s food to go orientated five high street stores. Following the deal, Tesco will take back ownership of the 57 instore bakery concessions and smaller sites inside its Express stores, which were previously run by Euphorium. Alex Knight, Samworth Brothers chief executive, said of the Weybridge purchase: "The acquisition will add to our already extensive food to go offering and significantly extend our ambient capability. "As a business we have ambitious growth plans and this is a strong addition to the portfolio. It is also a business with an absolute dedication to product quality, customer service and innovation, so a great fit with our own values at Samworth Brothers." Soho Coffee will continue to operate the stores under the Euphorium brand. The sale comes only a year after Tesco took full ownership of the business. Terms of the deal have not been disclosed. All staff will be transferred back to Tesco, but it is understood “a small number” of managerial roles have been put at risk, according to Retail Week. Tesco is set to launch a consultation but it is thought it will seek to redeploy staff in other areas of the business, rather than make redundancies. The move comes as it pilots a new bakery format in some of its stores. A spokesman said: “We know how important a great bakery offer is to our customers, and this agreement will mean we can continue to serve shoppers with great-quality Tesco bakery products.” Tesco has also disposed of Dobbies Garden Centres, restaurant chain Giraffe and the Harris + Hoole coffee shop chain.

Adelie Foods place Northern Ireland Bite Group back in administration ADELIE Foods has placed its recently acquired Northern Ireland operation in administration, in what amounts to an change of heart, following a review of its business. The food to go manufacturer said it had appointed administrators to the former Bite Group in Enniskillen in order to focus on building its "core, mainland UK business”. The news follows Adelie’s announcement of its decision to close its own Tamworth manufacturing site in July. Explaining the change of direction Martin Johnson, Adelie’s chief executive, said: “In the context of our overall Adelie business, the performance of the business in Ireland was sadly unsustainable on an ongoing basis and was not improving despite significant support. “This is a difficult period for all of our colleagues in Ireland and my sympathy is with them and their families at this time. The rest of Adelie continues to focus on our mission to deliver exceptional products for our customers, providing them with the perfect mix of quality, innovation, value and service.” Adelie’s latest move marks the second time that the Bite Group has been in administration. Adelie bought the

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sandwich and food to go manufacturer out of administration in October last year and renamed it Adelie (Ireland) Ltd. The company had previously entered insolvency proceedings after losing a major contract. Acccording to the Belfast Telegraph, a spokesman for Adelie confirmed that insolvency experts Tom Keenan and Scott Murray from Keenan Corporate Finance had been appointed administrators. Adelie Foods’ Director of International Business, Mark Keating, said at the time of the acquisition: “The deal is a great opportunity for both businesses and will allow us to extend our existing customer offer and enable them to share with us the exciting opportunities that lie ahead.” Adelie Foods’ Chairman Per Harkjaer said then: “This will further strengthen our intention to be the leading Food-toGo supplier in the U.K. & Irish market. I am extremely excited by the opportunities that the deal will provide both us and our customers for future growth.” The Bite Group invested in a new 20,000 sq ft state of the art production facility in Enniskillen, NI during 2007 and has distribution centres in Enniskillen, Belfast, Dublin and Cork.

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The Sandwich Factory becomes Greencore Food To Go Atherstone Cranswick has sold its non-core sandwich business to Greencore for £15m shortly after The Sandwich Factory announced a major new food to go range ‘Munch’  GREENCORE has acquired The Sandwich Factory from Cranswick plc for £15m. The acquisition extends Greencore’s considerable dominance in the sector and also its reach into customer channels such as convenience stores and the travel sector. The Sandwich Factory operates from a single facility in Atherstone, Warwickshire, where it produces a range of food to go products for distribution in the convenience store and food service channels. Net revenue from manufactured products in the financial year ended 31 March 2016 was £42m. The timing is impeccable. The Sandwich Factory has recently announced the development of a new brand, ‘Munch,’ which has already replaced Adelie’s Urban Eat brand at WH Smith’s airport, rail and hospital estate. There are major plans for developing the brand later this year. Commenting on the deal Greencore CEO Patrick Coveney said: “This acquisition makes strong strategic sense for Greencore, given our ongoing focus on the food to go market. The Sandwich Factory will extend our reach into customer channels in which we are currently under represented, notably convenience stores and the travel sector, and will also bring new product types into the Greencore portfolio. We are delighted to be adding more capacity to our manufacturing network, and to be welcoming new

colleagues to our business.” Cranswick CEO Adam Couch said: “I am pleased to announce the sale of our sandwich business to Greencore which is very much in line with our strategy of focusing on our core protein businesses.” Couch said he was “particularly delighted” that the sandwich division was being acquired “by a proven global leader in Greencore who will bring new opportunities and strengths to this business, its customers and the staff”. Commenting on the deal, Darren Shirley, consumer equity research analyst at Shore Capital said: “… We have long considered sandwiches as non-core to Cranswick so the disposal comes as no surprise to us.” The acquired business extends Greencore’s presence in the high growth food to go category outside of its current core business with large grocery customers. The facility also offers an opportunity to modestly increase overall capacity across Greencore’s food to go network and will bring new capabilities in short-run,

specialist product formats. Total consideration is £15m (subject to adjustment post completion in relation to levels of working capital and net debt) and will be funded from existing debt facilities. The company started as a remarkable success story in March 1995 by Tony Cleaver, who by July that year had already achieved a turnover of £12m and was employing 300 people within three months. It was bought by Cranswick in 2003 and within the first 12 months they invested £800,000 in the business.

After retiring from the business in 2012, Tony Cleaver recalled: “The model for (Cranswick) acquisitions was to buy strong businesses that were successful, with strong management, and let them get on with it. I remember thinking a few months after the takeover “When is it all going to happen – when are the powerful people come in and change things … but they didn’t, and all credit for allowing us to carry on running it.” But it didn’t go all their own way. The Sandwich Factory technically had a turnover of £50m and a gross profit of £10m in 2013, but at a HSE prosecution for an employee injury last year it was revealed by Michael Lavery (defence) that the profit was nearer £1.2m rather than £10m, as the company had made losses in the previous two years.

The Sandwich Factory production taken 2013 September 2016 5

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Street Eats marking new era with exciting new range After months of research, development and feedback Street Eats has launched the 'SWAP' range, a new range of hot and cold food to go products


ledgling food-to-go brand Street Eats has already made a significant splash in the food to go market over the last 18 months. Now a bold makeover and exciting new range is set to further enhance its reputation as one of the sector's most exciting and innovative brands. It's been a big 18 months for the sister brand of school food education specialists Pasta King: a fresh leadership team has come on board and it has recently completed a move to a state of the art £4m factory on the prestigious Stockley Close estate, West Drayton. And now, with the introduction of the new range, it's promising to continue its rapid development. After months of research, development and feedback it has finally launched the 'SWAP' range, a new range of hot and cold food to go products that focuses on fresh, sustainably-sourced ingredients and innovative flavours. There has also been a notable change in the look of Street Eats' products, with the previously colourful packaging making way for a more simple, rustic and homemade look that is more in line with some of the high street's biggest brands. One of the driving forces behind it is Group Commercial Director Guy Truman, a well-known figure within the food industry, who holds significant experience

with the likes of Food Partners and Brambles. The SWAP range, says Guy, is representative of Street Eats evolution as a brand; "It's been a big 18 months for us obviously and we've done a lot of soul-searching as a business in terms of where we want to be. “The move to Stockley has been a huge one, we've got a brand new facility that will treble our manufacturing capacity and will really improve our distribution channels in the South so it's a big, big step but one that we needed to take.

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“We spent a long time on developing the new product range because we really wanted to ensure that we were hitting the right marks. We wanted this range to be wholly representative of what we are about as a brand. “Interestingly, our research found that consumers no longer want bright, colourful packaging that smacks you in the face, they prefer simpler, more classic designs that let the food do the talking and that's why we've stripped it all back. “Our new range is all about the food itself. We've

called it the SWAP range, which stands for Sustainablility, Welfare, Accreditations and Provenance, and those four elements are really key for us. We don't just want to produce tasty products, we want to make sure we're using the best and most sustainable ingredients and this range is a reflection of that." Although the brand has simplified the look of their products, the food itself is as exciting and innovative as ever, something that Guy says is one of the most vital elements of the business. He says: "Food to go is one of the most fast-moving sectors within the food industry and trends and tastes are constantly evolving, so we need to make sure we're on top of that and reacting to the ever-changing needs of our consumers. “Our tastes have changed and people no longer just want a simple sandwich for their lunch; we've got wraps, quesadillas, salads, flatbreads, open sandwiches, noodle soups, toasties, subs – it's a huge variety and we never stop developing and trying out new products. “We pride ourselves on being able to react to the latest food trends and offering the consumer something different, and coupled with a brand new look, we're confident that the new range is going to signal the start of a really exciting new era for Street Eats as a brand."

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Brexit price increases looming F ears of serious negative consequences post-Brexit seemed to be largely receding as we went to press, with the pound strengthening as UK factories rebounded. So what about sandwich industry reaction? We set out to try and glean some conclusions from representatives of the various sectors. Views, not surprisingly, were mixed. If there is any consensus it seems that while the industry has been relatively unaffected so far, price rises on imported products are just starting to impact, with dairy products and meat likely to be particularly badly hit. Bacon has seen big price hikes already, although this is as much due to huge increases in demand from China as the weaker pound. There are also concerns about staffing in future and the impact on staffing costs. With sandwich manufacturers employing large numbers of EU workers, the sector could struggle if there is a significant reduction.

Here’s a selection of some postBrexit reaction: RAYNOR FOODS: SANDWICH/FOOD TO GO MANUFACTURER “Brexit has created uncertainty amongst the staff in terms of whether they are allowed to stay in the country and continue to do so but has not yet made it more difficult for us to recruit. “We are entering a period of inflation for any materials purchased in dollars or euros due to the weakening pound and this is a direct result of Brexit. We are expecting this to impact on several imported goods by around 10 – 15% as soon as October.”

PATRICK COVENEY, GREENCORE: SANDWICH/FOOD TO GO MANUFACTURER “The EU referendum has resulted in greater uncertainty with regard to the UK economic outlook and the longer term implications remain unknown. At this stage, our assessment is that the short-term impact on Greencore is likely to be modest. “The Greencore UK businesses import less than a quarter of their ingredients and packaging materials. Given forward purchase arrangements, the depreciation in sterling is not expected to impact profit delivery in the current financial year.”

GREGGS: FOOD TO GO RETAILER Chief executive Roger Whiteside says the firm is "alert" to any Brexit-induced change in consumer sentiment. "There's no sign of any impact yet, but if demand is affected we are alert and ready to react. “In a downturn, customers will be looking for more value, meal deals and that sort of thing, so we will make sure we tailor the offer to meet conditions. We'll have to control costs too, but it won't affect our investment programme.” PAUL SALTER, MD, BIRLEYS: INDEPENDENT SANDWICH BAR “We have found, like many others as I understand it, that June was not a good month. For retailers, there was an obvious distraction with the vote and perhaps apprehension at the time. However, we saw no real impact on trade levels after the Brexit vote; indeed July was actually a good month for us “On ‘like for likes’ against last year, we are now seeing suppliers quoting the Brexit

the exchange rate continues to fall. Without taking any mitigating action, and taking the worst forecast and applying it to all purchases currently made from Eurozone areas, it could cost the business £950,000 (without allowing for any gains made from Eurozone sales). With the exception of the exchange rate impact, we do not foresee any short term difficulties with trading across borders. Some of our non-UK national staff (17% of workforce) were worried for a period although this was not really founded on any factual issues, more the uncertainty of what is going to happen. These fears seem to have disappeared.”

fallout for price increases, the week pound etc. Meat prices have been rising In particular.”

JAMES SIMPSON, MD, FOODSERVICE CENTRE, FOOD ON THE MOVE SOLUTIONS “No changes have been picked up by us in terms of consumer spending. There is a confidence issue around negotiating agreements and we have seen the prices of some ingredients start to increase. It is relatively limited though and thus far the impact has been more than offset by gains we have made from Eurozone sales. In terms of our own strategy, we are seeking to minimise our exposure to any area that could be exposed to price pressures if




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NEWS Butterware food to go websites now mobile BUTTERWARE, suppliers of online ordering websites to the food to go market, have launched a new mobile responsive website design for customers. The new look design provides an enhanced experience for consumers when viewed on smartphones, tablets and desktop computers, and avoids the need to maintain both a website and an app, while still providing the full functionality of its website, says the company. It has been providing customdesigned ordering and payment websites to the sector for five years. Each website is designed to match the businesses’ brand, providing them with a fully functional ordering and payment website to call their own. The new mobile responsive design automatically adapts the view, depending on the device being used to view the site. This provides an enhanced consumer experience, particularly on smartphones, meaning consumers can order their lunch on the go and pop in to collect. It also incorporates more product images, an improvement made based on customer feedback, making the website more visual and appealing to consumers as businesses can showcase their food. The website still includes features such as meal deals, vouchers, newsletters and the popular ‘Recommend a Friend’, all of which can be used to market and grow the business. The mobile-responsive design has been tried and tested by longtime Butterware customer, Steve Hinds, MD at Taste in Exeter. “The feedback on the new site has been great so far, customers are finding it easier to use. The design is more visual and more intuitive to use, and the fact that it displays better on phones mean more customers can order without needing to be at a computer, which helps us grow!”

Samworths targets retail outlets and cafes with new food to go range SAMWORTH Brothers is out to target retail outlets and cafes across different sectors with the launch of a new fresh sandwich and food to go brand Deli Bite. There are major plans to expand the range post-launch. The new range of food to go lunch and snack options, specifically targets consumers looking for fresh, tasty lunches on the go, it says. The core range includes traditional fresh sandwiches, wraps and flapjacks, as well as toasties, pasta salads, paninis and filled crusty rolls – all made with fresh ingredients. Commenting on the launch of the range, Alastair Johns, business development manager for Deli Bite, said: “The new Deli Bite brand has been created with a clear focus on the shopper and consumer. Our research informed us of a couple of key elements. Firstly, shoppers want help navigating the food to go fixture, so we designed a brand that was simple and clear, with colour coded packs denoting the sandwich flavour. “Secondly and most importantly, shoppers want to see what’s inside the pack – we therefore ensured we have large windows to show the quality inside. “As a business we already sell branded food to go across the UK but we have identified an opportunity to unlock growth in fast, tasty and fresh snacks and lunches in a whole new range of retail outlets and cafes across different sectors. “The lunchtime category is a substantial one for us - within the food to go market, sandwiches are up 4.2% on last year and are the staple of any lunch. Sandwiches are the core of this new range but we have big ambitions for the Deli Bite brand and will be looking to expand the range in the coming months.

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We’re confident the launch of Deli Bite will prove a hit with retailers and consumers alike.” The range will launch with a RRP starting at £1.99 for sandwiches, £2.99 the premium range and £0.99 for flapjacks. The Deli Bite brand will be available through Ginsters Van Sales Company who currently sell Ginsters sandwiches and savouries as well as Soreen, which is part of the Samworth Brothers Group. The service has nationwide coverage and has a dedicated team of representatives delivering seven days a week to thousands of customers. Its flexible delivery model means that it can offer sale or return on its ranges with the ability to order both multiple and single units therefore offering the ultimate flexibility to retailers.

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URBAN Eat launches a new autumn range ADELIE Foods’ sandwich brand URBAN eat has launched its autumn range with a host of significant improvements. The new range, which was set for release in late August, sees a variety of improvements to some of its most popular products, as well as some new additions. One of the biggest improvements is the introduction of a new improved flavour bacon that will go into the BLT and Chicken & Bacon sandwiches and All Day Breakfast muffin. Isla Owen, URBAN eat Brand Manager, believes consumers will see a marked difference with the new bacon, saying: “We took on board some of the feedback we got and have spent months trying to make sure we got the right bacon – and we really think our consumers will notice the difference. “It has a longer cook and more flavour and we’re confident that it’s as nice as anything on the market. We have also upgraded the bread

in some of our best sellers, to a thicker loaf, and the salad leaf we use has also changed. “While they may seem like small changes, we really believe that the upgrades we’ve made is going to significantly increase the

quality of our products and I’m sure people will notice that improvement when the range launches.” New products include a range of Protein Snack Pots, including Spinach & Egg and Hot Smoked Salmon &

Edamame, and a Chicken Pesto Gluten Free Roll and Falafel & Red Pepper Houmous Gluten Free Wrap. The popular British Salt Beed, Emmental & American Mustard Style sandwich, previously a monthly special, has been reintroduced to the Posh Nosh range and “one of the nation’s most popular sandwiches” – Ham & Egg Mayo – is being introduced into the Legends range. There’s also a change to the URBAN eat savoury pastry range with Phat Pasty now manufacturing seven different pastry-based products including the Piri Piri Chicken slice and Cornish pasty. “We are always looking at new food trends and how best we can bring our consumers what they want and we’re really excited by our new products. We feel there’s something for everyone in our autumn range and coupled with the Lunch Adventures promotion, we think it’s going to be one of our most popular ranges to date,” said Isla.

Princi set to expand following Starbucks investment PRINCI, the classy artisan sandwich and boutique bakery and café, is to expand following the announcement of investment by Starbucks. Known for its artisan breads created from traditional family recipes, Princi has a single location in Wardour Street, London and four sites in Milan. In addition to the expansion of new standalone Princi outlets and inclusion of fresh baking in Starbucks Roasteries, it will also partner with the company to bring a “premium food experience” to its new Reserve only stores next year. Rocco Princi, founder, Princi Restaurant, said: “As a young man, I dreamed of the opportunity to bring

traditional Italian baking to customers in my country but when I opened our location in London, I realised how much we could also offer an international clientele,” said “I have long admired Starbucks, the values Howard Schultz, chairman and chief executive of Starbucks, has embedded into his organisation and we are honored to be a part of bringing to life an entirely new retail environment with the Roasteries.” Howard Schultz said: “We have never baked in our stores in 45 years, but all of that will change with the creation of this unique partnership. “Rocco and his team at Princi possess a passion for handcrafted food and artisanal baked goods that

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mirrors how I feel about our coffee. The attention to detail, the care invested in selecting the ingredients and the artistry of preparation is second only to the service Rocco offers customers inside his Princi stores..” Considered by many as the finest example of a modern eatery, every detail is considered in a Princi store – from the minimalist aesthetic designed by architect Claudio Silvestrin to the uniforms created by a renowned Italian designer. Since the acquisition of La Boulange in 2012, Starbucks has reinvented its food portfolio at more than 14,000 stores in the US and Canada, with authentic French homemade specialties.

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Sandwich manufacturer fined £7,000 for using equipment without permission WOLVERHAMPTON-based sandwich maker Authentic Bite Ltd has had to provide a Court with a formal undertaking to stop using bread baskets belonging to another company to transport its sandwiches without permission. It has also been ordered to pay £6,927.55 in damages and costs. GPS tracking technology played a major role in the investigation and subsequent legal hearing, which took place on July 29th 2016 at Wolverhampton County Court. Evidence included a log and an aerial satellite plot showing the movement of Bakers Basco equipment fitted with a tracking device around the defendant’s premises over a 24-day period, from the production line through despatch and then outside to the loading area. “Our recovery team tracked a sizeable amount of our equipment being used by Authentic Bite, through oldfashioned surveillance and also the latest GPS

technology,” explained Steve Millward, General Manager, Bakers Basco. “It was clear they had been appropriated to transport and store Authentic Bite’s own produce. Our baskets and trolleys are meant for transporting bread, and only bread, safely, cost-effectively and in an environmentallyfriendly way, and should not be used without our consent or for any other purpose.” Authentic Bite Ltd has been caught before using Bakers Basco baskets and wheeled trolleys without authorisation to transport sandwiches and has historically made payments totalling £1,400 in damages. At the hearing in Wolverhampton, Bakers Basco also submitted evidence of obstruction and provocative behaviour as part of its application for an Injunction. Deputy District Judge Markland ruled that the Injunction would be in place for an indefinite term, and explained to Authentic Bite Ltd’s director, Jarnail Singh, the serious nature of the

situation and the consequences of failing to keep his promises, including being fined, having assets seized or being sent to prison for contempt of court. Bakers Basco is a company set up to manage and license a pool of bread baskets and dollies for the use of bakers. This allows for sharing of costs, a common design which optimises space in delivery vehicles (hence reducing ‘food miles’) and a reduction in waste from disposable packaging ending up in landfill. Currently, around 25 bakeries, ranging from small to very large, are licensed to use the equipment.

Bakers Basco bread baskets and trolleys are clearly marked as the company’s property. Usually, when it becomes aware that its equipment is being used without permission, a simple request to return the items is enough. However, in cases where companies hold on to Bakers Basco’s property after being asked to return it, it will take legal action. It introduced GPS technology last year to help in its fight against the theft and abuse of bread baskets from its baker network, and has recently announced the roll-out of new improved tracking devices which have battery lives 10 times as long as the first generation’s. The new GPS trackers will allow the company to track the movements of its equipment even more effectively. Implementing GPS tracking across its basket fleet has significantly reduced losses and improved recovery levels by its special tactical team which is dedicated to finding and reclaiming missing equipment.

Nisbets snap up Bradshaw Microwave NISBETS has confirmed their second acquisition of 2017 with the purchase of Clevedon based, Bradshaw Microwave. The company, who have been supplying and servicing commercial appliances in the UK since 1975, is best known as the exclusive UK distributor of the Menumaster brand of microwaves and

accelerated cooking products. Tim Carr, Finance Director at Nisbets, says: “Bradshaw is a family based business that is located a few miles down the road from Nisbets’ head office in Bristol. It has been supplying Menumaster commercial microwaves to the hospitality sector for over 40 years and is a highly respected name in

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the industry. The acquisition represents a perfect opportunity for Nisbets to further enhance its product portfolio and servicing capabilities.” Nisbets will continue to run Bradshaw’s as a separate business with current MD Phillip Bullivant staying on as a consultant during the transitionary period.

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Former Adelie sandwich developers push the boundaries of excellence in Northampton Former Adelie Foods’ sandwich developers Elliot Cantrell and partner ‘Alfie’ Jones are pushing the boundaries of sandwich excellence in the most unlikeliest of places – a tiny sandwich bar in the back streets of Northampton. The food is simply astonishing. Simon Ambrose paid a call

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he good folk of Northampton have no idea how lucky they are having Magee Street Bakery, a small backstreet sandwich bar and café, on their doorstep. Hand on heart, it really has some of the best sandwiches and food to go you’re likely to find anywhere in the country. Customers probably don’t know it, but there’s a very good reason for its incredibly high standards. The business was actually founded a couple of years ago by Tom Allen, a former sandwich designer for Adelie Foods, and is now owned and run by former Adelie colleague Elliot Cantrell, also a highly respected sandwich designer. Incredibly, both are former winners of Sandwich Designer of the Year awards. Meanwhile, Elliot’s partner and business partner is Alfie (Alexandra Jones), a former nutritionist and sandwich developer for Adelie, who has worked on some of the best food to go in the country …. And is also now bringing all her expertise to bear on the shop too. There surely can’t be many places with this sort of star quality in the UK. But never mind about the pedigree, it’s the proof of the pudding that counts for customers, and I think it’s fair to say that the pudding has most certainly been proved here, with queues out of the door at opening time and appreciative customers flocking to the café for the amazing food. Now he’s no longer working for national customers who inevitably impose limitations on the creative side because of commercial considerations, Elliot has been able to really explore the boundaries of sandwich innovation with a freedom he’s obviously relishing. Take some of these offerings at random: Moroccan Lamb Toastie with lamb shoulder, chargrilled aubergines and lemon couscous on sourdough; or how about Jerk pulled pork, roast sweet potato and peas toastie; or Buttermilk fried chicken, roast sweet potato, collard kale and siracha mayo on pain de magee (their home made bread); or even Peri peri chicken thigh, roast sweet potato, chargrilled sweetcorn mayo and spinach on pain de magee! These carefully crafted specials just keep on coming, effectively turning restaurant gourmet dishes into sandwiches. That’s why, as I say, these

have to be some of the best and most innovative offerings in the country. “We’re trying to push the boundaries of what goes into a sandwich - the sky’s the limit really,” explains Elliot. “We try and create our food from different ‘bits and pieces’ that you wouldn’t normally get in a sandwich. For instance, our Moroccan Lamb shoulder is almost like a tagine with chickpeas and fetta in a toasted sandwich. “Our customers seem to love what we do, and also the variety. They are different, but It’s fair to say that none of our sandwich offerings have ever bombed. We’ve even done a smoked ham hock and mac and cheese sandwich. Alfie was dead against it at first,” he laughs. Alfie explains: “I thought perhaps a Mac and Cheese sandwich was a step too far because of the pasta in the sandwich. But as soon as it was on social media, people were saying ‘we want to have that’. “There have been other unusual ones as well. One of the best ones we ever did was ‘Your Mum’s Roast Dinner’ which was roast lamb and roast parsnips, sweet potatoes, pea puree, and everyone loved it.” So how did the enterprise come about, and in such an unexpected place? Magee Bakery is literally on a street corner of terraced houses, in such an unexpected place I actually drove past it twice without realising. “We’ve been here for 18 months

now,” says Elliot. “Tom Allen set this up originally and opened it up in late January. Although I was working for Adelie at the time, I was working here on Saturdays in the kitchen for free as I missed the buzz and it was nice getting involved with customers. We said we’d help him while he was getting himself set up and it was easy because we lived just down the road. “Then in April he said he’d been offered a job in Australia – he did a lot of work out there anyway – and he eventually took the whole family out and emigrated there. “He asked me if I knew anyone who might be interested in buying it,” he chuckles. “We spent two weeks thinking about it and eventually we thought why not give it a shot, we haven’t got any ties, so we’ll buy it off him. “The first couple of months we were scratching around a bit because we’d never run a business before. We sort of jumped in with both feet with youth on our side – probably if we’d been older, we wouldn’t have done it. But the business has gone crazy since then. Just on Saturdays alone our takings have doubled from what Tom was taking, just because we’ve been able to focus more on it I guess. During the week (it’s open from Wednesday to Sunday) it’s been really busy as well. “At first I was still working at Adelie five days a week and then at the bakery for two days a week. September 2016 15

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PROFILE Sometimes I was working at the bakery in the evenings and then at 5.0am in the morning before putting on my suit and tie to go to Adelie. It was crazy for about three months. “Then I moved jobs from Adelie to the Collective Dairy in London just to try something else other than sandwiches, working four days a week, so I could be here more. But when the business started to really pick up we thought we really should just go for it and so I gave it up after a while. Alfie had previously left her job to work at the bakery full time while Elliot was still at Adelie. Customers are now coming from quite a wide area, probably a radius of around 15 miles, and that’s with very little advertising, as Alfie points out: “It’s all been mainly word of mouth; there’s been some advertising but not much. Northampton Borough Council set up a Love Northampton book, a tourist information book, and we were listed on there and that helped. But social media is so strong.” They’ve also had some great reviews in the local media, which always helps as free advertising. Here’s an extract from one recent awestruck reviewer: “Elliot immediately recommended his Roast Portobello Mushroom sandwich. What we loved about this was the baker’s passion and knowledge, something that can be lacking in other establishments. “Whilst tucking into a rather delicious and strong coffee (one of the finest I’ve tasted) we were presented with 2 slabs of sandwich. Perched on a high bench opposite the counter, we tucked in and our fears of disappointment vanished immediately. It could have been the specially made ‘pain de Magee’ (dreamt up by Elliot and the team) or the combination of the perfectly cooked Portobello mushroom, the gloriously runny Colston Bassett blue cheese, the sweet caramelised onions or the distinctive crunch of spinach; this was BY FAR the best sandwich we had ever tasted. In fact, we were blown away by the sheer artistry of the dish, which raises the question– how can that be achieved just from a sandwich?!” Apart from press coverage, social media has played a massive part in its popularity. Facebook and Twitter is full of comment and responses to their latest launches – their fruit tart specials such as the passion fruit tart, dark

chocolate and beetroot cake, or coconut and lemon curd cake. Then there’s their Scotch eggs, which seem to have evolved a life of their own, as it were, with Scotch Egg Sundays now a permanent fixture. They’ve tried out some interesting combinations such as Kedgeree Scotch eggs, or Italian Parmesan and Sausage Scotch Eggs; Iberico Chorizo and Pork in another, and what about a Crème Egg Brownie Scotch egg at Easter time? He also does a great line in hot cross bun croissants at Easter with cranberries, almonds and mixed spice. As a bakery, Elliot has had the opportunity to control the product from start to finish, baking large numbers of the brioche loaves (called Pain de Magee) with a recipe he’s created that contains eggs sugar and butter but is not so sweet as a classic brioche. He also does a fantastic sourdough, also a popular option. Customers come in to buy the bread as well as the sandwiches.

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Strangely in a way, they concentrate largely on toasties as the main format, but that’s actually out of respect for other local shops who already cover different options. “We’ve looked at baguettes, focaccia and paninis, but there’s an Italian shop round the corner which has been there for years and we’re just trying not to tread on their toes,” explains Elliot. “What we have done that’s a bit different is launch a range of flatbreads about two and half months ago as a sandwich carrier. This is a whole meal flatbread we make in house, aimed at people who don’t mind paying £4.0 £4.50 for lunch, as a lighter alternative. “For instance, we do a Korean Barbeque Pulled Pork sandwich using a flatbread made in house. It’s our take on a paella, so it’s got a pea hummus and also cauliflower and bulgar wheat, as a lighter option than rice, and also cherry tomatoes and spinach. (I can vouch for the excellence of this). “It’s a substantial

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PROFILE salad that keeps people going,� says Alfie. It won’t surprise anyone reading this to learn that they put in a huge amount of hours – although they’re only open from Wednesday through to Sunday, the ‘days off’ are spent on development work, admin, supplier ordering and so on. Then baking the artisan bread takes time - a long slow process that starts in the morning and is ready late afternoon. But everything takes time, as there are no short cuts with artisan, gourmet food. The imaginative specials are a labour of love particularly. Take the pulled pork, for example. “The eight hour roasted pulled pork is roasted with five spice and paprika to give it that Asian feel,� explains Elliot. “Then there’s the sauce made from the pork stock, together with sesame and tomato. People aren’t always aware of what proper Korean is and if we gave them a proper Korean sandwich it would be really spicy and tart. You have to ‘bring it back a bit’ just to get people knowing what things are. “This is not a business for the

faint-hearted. We are doing everything ourselves. We want to do good food right, and support local people by using local supplies. Sometimes with things like sausage rolls it’s best to keep it simple, but on the whole, yes, it is a lot of work.� Interestingly in terms of supporting the local community, one side of the wall is devoted to local artists’ work, which has proved a real talking point. What are their best-selling sandwiches? The morning bacon sandwiches are a big hit, “they fly out�; the salt beef with beer battered gherkins and pickled veg; buttermilk fried chicken sandwich with sweet potato and spinach; collared greens – a Southern USA infuenced number - and empanadas for Independence Day, a nod to Alfie’s Chilean heritage. The menu changes daily to keep the customers coming back, and to sustain their own interest. What about the next step for the business? The dilemma they already recognise is how to grow and keep the quality. Operationally, it’s a question

to a large extent of growing the right people and they’re already part way there with some “fantastic staff.â€? For now it’s great that they look back to when they first started and reflect that at least things are running smoothly and the business is a great success. “The first week was very full on – I remember thinking surely it can’t be as bad as this. It can only get better from here,â€? laughs Alfie. “When we took on the business from Tom, we chose not to close because the business was still quite new and people were just beginning to find out about us. “We had literally four days to learn everything, including how to make coffee! It was terrifying, but it’s got much better now.â€? The customers clearly love it. One I spoke to has become a semipermanent fixure there with his laptop on the communal table. He, it turns out, actually partly based his decision to buy a house locally on the quality of Magee Street Bakery. “The coffee is fantastic ‌ and so is the food,â€? he says.

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Florette launches new food to go protein salads SALAD brand Florette is launching a new brand of protein salads into the food to go market through Ginsters Van Sales Company with targeted outlets including student union shops, hospital cafes, service stations and convenience stores. The Tasty & Balanced brand’s entry into the food to go market marks an exciting time for the salad specialist, as the category reports 5% year on year growth and is a key driver of the total growth of the UK’s Eating Out market in general. The new leaf-based range offers a high protein, low carbohydrate lunch option - one-person salad bowls have become an increasingly popular trend and present busy, health-conscious consumers with a more convenient salad solution, it says. The range offers two flavours – tuna and sweetcorn and sweet chilli chicken, both under 221 kcals per serving. The salads are served in a deep dish bowl

and come complete with a tasty dressing, sprinkle sachet and fork. Out of Home Channel Controller at Florette UK and Ireland, Tracy Southwell, explains: “Consumer

research into the food to go market shows we are now more health conscious than ever – but making healthy choices can be particularly difficult to fit into a busy lifestyle. “Our insight found that on-the-go consumers are looking for tasty options that are fresh, convenient and nutritious, as well as being easy to use straight from the pack – and our Tasty & Balanced range is just that. Providing a little bit of ‘feelgood on the go’, our expansion into the food to go market presents the opportunity to reach new consumers, who may not have tried our products before. We looking forward to entering this market and hope our new protein salads will go some way to addressing concerns over the lack of healthy options available in the category.” The Florette brand attracts around nine million shoppers a year, with two bags of Florette sold every second during the summer months, says the company.

NutriPot’s ‘healthy fast food’ launch NUTRIPOT, the debut range from Nutripot Nutrition, is out to fill a gap in the market by offering consumers ‘healthy fast food’ with an instant pot range. Each pot contains half of the recommended daily nutrition and offers “the perfect on-the-go meal for the health-conscious consumer., “ claims the company. It is said to be the first instant pot range in the category to provide a fortified meal with added vitamins and minerals. By catering to the 64% of female consumers who try to eat healthily the majority of the time and the 74% of consumers claiming they would like to see a greater variety of healthier snacks for eating on the go, the company is aiming to unlock a healthy sales opportunity for foodservice retailers.

For the price of a sandwich, each NutriPot provides half the body’s 28 daily vitamin and mineral needs and is available in five variants, selected for their popularity with consumers; Aromatic Thai Noodles, Chicken & Mushroom Noodles, Moroccan Couscous, Quattro Formaggi Pasta, and Pasta Bolognese. The large bowl like pots just need hot water to create an instant meal and are high in protein for a fuller feeling, low in saturated fats and contain no added sugar, artificial colours or preservatives. They are veggie friendly too, with no genetically modified soya, or MSG. Robert Rona, Director of New Products, Nutripot Nutrition, says: “Consumers want it all and are willing to pay more for premium products with added benefits. The

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NutriPot range has been developed to deliver great taste, health and convenience and provides retailers with a lucrative opportunity to drive value into the category.” The NutriPot range has a RRP of £2.49 and will be available through selected retailers. The launch is being supported with a substantial marketing investment which will include digital and sampling activity to drive consumer awareness and trial.

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New FSA guidelines on


STS research says majority of listeriosis outbreaks in hospitals in the past is connected to consumption of pre-packed sandwiches ‘If hospitals don’t have the infrastructure to handle chilled foods properly, they should not be offering them to patients,” Jim Winship The FSA has issued new guidelines on reducing the risk of liseriorosis in healthcare and social care environments. While it doesn’t single out sandwiches for any special emphasis, the STS research it’s based on is less restrained, connecting the majority of listeriosis outbreaks in hospitals in the past to consumption of prepacked sandwiches


he FSA has issued new guidance for healthcare and social care organizations to help reduce the risk of vulnerable groups in their care contracting listeriosis. The guidance is aimed at raising awareness of the problem and taking sensible preventative measures to reduce the risk by incorporating safe measures into their management systems. Sandwiches are not singled out for any particular emphasis in the FSA guidelines. But the STS research, which they are partly based on, is much less restrained, linking “almost all” listeriosis outbreaks in hospitals in the past to consumption of pre-packed sandwiches. They reckon there have been nine outbreaks of listeriosis in hospitals since 2003. “Almost all listeriosis outbreaks were thought to have been caused by

low level contamination of the ingredients with Listeria monocytogenes during manufacture in the factory, followed by a breakdown in the control of the cold chain in the hospitals, leading to multiplication of Listeria monocytogenes to infective levels,” it says. The research, unsurprisingly, has prompted a number of somewhat overthe-top reports in national newspapers. The Daily Mail’s headline, for instance, was ‘NHS Hospital Sandwiches can kill you: top scientist blames patients’ food for cases of lethal listeria infection.’ Welcoming the new guidelines STS said: “The thought that a loved one should lose their life from eating a sandwich in hospital is ridiculous. The new listeriosis guidelines which have been released are a helpful step towards raising awareness of the problem and taking sensible

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preventative measures to reduce the risk of listeriosis. It’s trusted that healthcare organisations will find the guidance helpful in understanding the risks, and incorporating safe measures into their management systems.” STS points to one of the most recent cases in Northern Ireland where one of

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the most serious listeriosis outbreaks occurred, linked to consumption of pre packed sandwiches. As a consequence, it says, many hospitals “were afraid” and actually removed sandwiches from menus. Interestingly, its research has established that there has been concern

from dietitians that the FSA guidelines should not restrict foods on the menu and have an impact on nutrition, as a result of listeriosis scares. The guidelines, in fact, place the emphasis firmly on safe practice rather than drastic measures. Interestingly, during its research, STS also found that hospitals who had experienced listeriosis outbreaks were the most exemplary in their standards – showing that tight practices are possible. It found catering managers who had experienced listeriosis outbreaks had become very knowledgeable and put excellent procedures in place to prevent recurrence. Lessons learned from the hospitals and environmental health professionals who had dealt with previous listeriosis outbreaks were invaluable, especially those in Northern Ireland who have undertaken extensive work into prevention. The extent of the precautions in place even extend to patient locker checks by nursing staff as some cases of listeriosis have been linked to patients “squirreling” sandwiches away in lockers, leading to rapid multiplication of Listeria monocytogenes at room temperature. Pre-packed sandwiches are not the only product which can be affected, it points out. Listeriosis has been linked to many different products, usually those which support bacterial growth and are ready to eat. Neither does this mean listeriosis is only caused by contamination of food brought in – contamination could occur in the healthcare organisation, and if time and temperature are not adequately controlled, risks could be high. STS observed that food safety is commonly seen as the responsibility of the catering department alone, however, this is most certainly not the case. Many of the listeriosis outbreaks in hospitals have not arisen from patient catering from the main kitchen but from other sources. The listeriosis guidelines rightly bring out that Trusts/healthcare organisations needs to look at all food pathways – routes by which food can reach patients – and do what they reasonably can to make sure each pathway is safe. In the light of this guidance STS urges Trusts and other healthcare organisations to examine the food pathways which exist within their

The STS research project was carried out on behalf of the FSA in order to draft new listeriosis guidelines. The project involved undertaking considerable research, upon which the new listeriosis guidelines are based. Main threads of research included: • Literature review in conjunction with the University of Surrey • Research into previous listeriosis outbreaks including visits and interviews with hospitals and/or EHO’s departments that investigated the listeriosis outbreaks • Research into current practices, which included: Site visits to healthcare organisations nationwide A survey to ascertain current practices – with almost 400 respondents STS adopted a collaborative approach to the listeriosis guidelines project, involving the following partners in the project team: • Healthcare organisations e.g. HCA, NACC, NHS Trusts from England, Northern Ireland, Scotland , Wales, private hospitals, care groups • Enforcement officers/bodies from England, Northern Ireland, Scotland and Wales, and the CIEH STS believed involvement and partnership was important in order to ensure the listeriosis guidelines were well rounded and practical. The FSA then further consulted wider on the listeriosis guidelines draft with other stakeholders.

operation and ensure they are addressed in their organisational-wide food safety policy, taking into consideration the listeriosis guidelines. One example of a food pathway is sandwiches purchased in retail outlets, including those run by voluntary organisations. Onsite contractors and retailers may not have the same standards in terms of procurement, temperature control etc as the main catering operations. September 2016 21

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LISTERIOSIS GUIDANCE The FSA lISTerIoSIS guIdelIneS The FSA guidance, based on STS research and stakeholder consultation, is intended to help organisations determine what steps can be put in place to reduce the risk of listeria monocytogenes in ready-to-eat foods including sandwiches and to complement good practice in the food industry. Although cases and outbreaks of listeriosis are relatively rare, the concern with listeriosis is that the fatality rate is high – approx. 30% in vulnerable groups. As a consequence, it kills more people in the UK than any other foodborne disease. One key piece of guidance is based around the fact that listeria monocytogenes bacteria multiply doubles at 8°C compared to 5°C. For this reason the listeriosis guidelines encourage the cold chain to be maintained at 5°C or less. This could well give rise to CapEx considerations for health care organisations with ineffective kit. The listeriosis guidelines also recommend that trusts/healthcare organisations need to look beyond catering kitchen departments at all food pathways – routes by which food can reach patients – and do what they reasonably can to make sure each pathway is safe. Other food pathways include food which is brought in for patients by relatives or volunteers. Over the years, STS says it has found that food safety within a hospital catering department is often at a high standard, and it can be at ward level where food safety can come unravelled, especially where food service is dependent on staff outside the catering team e.g. housekeepers, domestics or nursing staff. Of course there are wards where food service is exemplary, but STS has observed that too often responsibilities are blurred, or bad practices are observed. As recently as the last few weeks, Fiona Sinclair from STS recalls observing sandwiches left at room

temperature in ward kitchens, sandwiches which are past their use by date, and sandwiches placed in pantry fridges holding above 8°C. In fact, one key piece of guidance is based around the fact that listeria monocytogenes bacteria multiply doubles at 8°C compared to 5°C. For this reason the listeriosis guidelines encourage the cold chain to be maintained at 5°C or less. Fiona Sinclair says: “It is not uncommon to find fridges struggling to hold temperatures even at 8°C or below – the legal maximum. Just because a small satellite kitchen used for food service is termed a pantry or kitchenette, it does not mean that domestic standards are acceptable – it is unacceptable to store high risk foods such as sandwiches and salads in fridges which do not maintain temperature.” Some Trusts and homes will need to invest in maintaining the cold chain to address such issues. Food service at ward level is often the responsibility of departments and staff for whom food is not a primary role and, sometimes, there is less awareness of the fundamental acceptable/unacceptable practices which are the norm for a member of the catering team.

Furthermore at ward level, responsibilities for disposal of out of date food, checking fridge temperatures etc can sometimes be blurred amongst departments which leads to them falling between the gaps. STS’s Fiona Sinclair adds: “Catering managers regularly express frustration and concern about what happens when the food leaves the control of the catering department. We very much hope that these guidelines will be the catalyst to consistently raising food safety standards across the UK at ward level and that it will become more and more common to see the food safety culture extending into food service.” In response to the STS report and the FSA guidelines, Jim Winship, Director of the British Sandwich and Food to Go Association, said: “Sandwiches made in properly controlled conditions are fine – the lesson here, in both the FSA guidance and the STS report is clear: storage is the key. “All the evidence points to failures in the chill chain within hospitals (including visitors bringing food in) being the biggest issue. “Hospitals are, not surprisingly, warm places. It is important, as with any chilled foods, that the chill chain is preserved to prevent ingredients such as chicken or prawns becoming unsafe. “Understandably hospital staff are under all sorts of pressures but it is particularly important that they follow the FSA guidance given that some patients will be particularly vulnerable due to their ill health. “Our advice and guidance on this topic has been and remains very clear: sandwiches and salads should not be served to these high risk patients without the prior agreement of the clinicians responsible for these patients. That agreement should include a thorough analysis of the storage of all pre-made foods. If hospitals don’t have the infrastructure to handle chilled foods properly, they should not be offering them to patients.”

“Sandwiches made in properly controlled conditions are fine – the lesson here, in both the FSA guidance and the STS report, is clear: storage is the key.” Jim Winship, Director of the British Sandwich and Food to Go Association,

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SASCO SAUCES Specialist manufacturer of mayonnaise and dressings. Contact us now for samples and your nearest distributor

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EUREKA - IT’S A SICILIAN MEATBALL! ARCHIMEDES had his eureka moment displacing water in a bath tub on the island of Sicily. The result led to the creation of a fundamental law of physics. Snowbird foods had its special moment in a factory in North London. The result was the definitive Sicilian Meatball. It is redolent of the beautiful Mediterranean island thanks to its appetising taste, attractive aroma and eye-catching appearance. It took Snowbird no less than thirteen ingredients to flavour the juicy chicken thigh meat (80 per cent of the product) and create a culinary vision of the historic island. These included onion, parmesan cheese, rusk, top class olive oil, sultanas, pine nuts, parsley, capers, garlic, fennel, black pepper and chilli flakes. As with all other Snowbird products, these can be microwaved from frozen or batch oven baked to a core temperature of 72 degrees C. “It’s a good day in the factory when production of this meatball is scheduled because it puts the team in a happy holiday mood,” said commercial and marketing director, Roy Anderson. “I believe it will have the same effect on customers too,” he added. Tel: 020 8805 9222.

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

4 ACES HITS THE FESTIVAL CIRCUIT WITH PEPPERMINT 4 Aces is supplying Peppermint with a range of pint, half pint and slush, bespoke, printed plastic glasses to be used at all the festivals and events that the renowned festival bar operator supplies nationally. The popular packaging specialist has been chosen by Peppermint* to provide the plastic glasses following on from its contract with 4 Aces for the supply of a range of plain plastic glasses for the Isle of Wight festival earlier this year. Lee Mitchell, stock control manager for Peppermint, explains: “All of our suppliers are trusted partners who have convinced us that they can supply us with the best quality goods. With 4 Aces, the products were also the most

cost-effective so it’s been a win-win scenario that has prompted us to increase our business and also now opt for bespoke, printed stock in a bid to reinforce the brand and leave a lasting impression on our customers.” Managing director of 4 Aces, Chris Penn is delighted that the latest Peppermint contracts represent repeat business: “It’s great to establish a strong foothold in the events and entertainment category with such an enthusiastic, dedicated business partner as Peppermint.” Tel: 01992 535774

Day to drive Unbar Rothon expansion FLAVOURS and seasonings specialist Unbar Rothon has announced the appointment to the key role of new product and business development manager of Terry Day. He joins the 95 years old Essex company after a working life spent in the foodservice sector, including spells in the kitchens of London’s Waldorf, Dorchester and Savoy Hotels before becoming head chef at Aspinal’s Casino. Later, he created value added products for a wholesale meat supplier and for catering butcher Fairfax Meadow before joining Mitchells & Butler to develop the

24 September 2016 SANDWICH & FOOD TO GO NEWS

food offers for Toby, Harvester, Crown Carvery, Vintage Inns and other house brands. At Unbar Rothon, his role is to build on the established expertise in recipes development and work with the company’s customers on new flavour profiles. Tel: 01277 632211

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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:








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Greggs plans to ramp up healthy eating options GREGGS total sales rose 6.0% to £422m in the 26 weeks ended 2 July while company-managed shops saw like-for-like sales up 3.8%. There was a small drop in interim profit down to £25.4m from £25.6m the year before but there has been an "encouraging start" to the second half of the year. Chief executive Roger Whiteside said that the firm is "alert" to any Brexitinduced change in consumer sentiment over the coming months. "There's no sign of any impact yet, but if demand is affected we are alert and ready to react. "In a downturn, customers will be looking for more value, meal deals and that sort of thing, so we will make sure we tailor the offer to meet conditions. We'll have to control costs too, but it won't affect our investment programme," he said. Greggs now plans to ramp up its healthy eating options, with new soups and packets of nuts and fruit to be introduced in the autumn. He said: "There will be new soups and we're going to revamp our snack range, going own-label on crisps and introducing nuts and fruits packets. We'll also see the first gluten-free products launch in the second half of the year." Earlier this year, Mr Whiteside revealed that he is considering branching out even further from traditional Greggs staples of sausage rolls and doughnuts into Mexican food, and one day potentially even sushi. There were 86 shop refurbishments completed year-to-date, with 200 planned for the year. 68 new shops were opened, and there were 36 closures. The company expects around 70 net new shops in the year. A total of 1,730 shops were trading within the estate as at 2 July 2016. Chief executive Roger Whiteside said: “In the first half of 2016 we delivered good likefor-like growth by reinforcing the freshness and value of our offer in line with changing trends in the food-on-thego market. “We added to our “Balanced Choice” range with sales growing strongly as

more and more of our customers recognise the quality, range and value we offer in these healthier food choices. We have made an encouraging start to the second half of the year and are alert to any change in consumer demand that may result from the current economic uncertainty. “Overall, we expect to deliver full-year growth in line with our previous expectations as well as further progress against our strategic plan.” He added: “In the first half of 2016 we delivered good like-for-like growth by reinforcing the freshness and value of our offer in line with changing trends in the food-on-the-go market. We added to our ‘Balanced Choice’ range with sales growing strongly as more and more of our customers recognise the quality, range and value we offer in these healthier food choices. As an example, our new Chargrill Chicken Salad is freshly prepared in our shops and contains just 200 calories. “Breakfast remains our fastestgrowing part of the day and we have successfully broadened our coffee range and invested in improved service levels to meet growing demand. “We re-launched the Greggs Rewards app in the period, introducing a simplified registration process and improved payment compatibility.

26 September 2016 SANDWICH & FOOD TO GO NEWS

Membership has grown quickly since launch of the improved app and this will help us to understand consumer needs better whilst rewarding loyal customers. We continue to invest in the transformation of our shop estate and in the period we completed 86 shop refurbishments to our latest ‘bakery foodon-the-go’ format; we have continued to see the expected positive impact from this programme. “Over the year as a whole we plan to update around 200 shops. In the first half of 2016 we also opened 68 new shops (including 31 franchise units) and closed 36 shops, giving a total of 1,730 shops (of which 136 are franchise units) trading at 2 July 2016. “We have a strong pipeline of openings, weighted towards the end of the second half, and now expect to open around 70 net new shops over the year as a whole. Our plans to invest in the transformation and development of our supply chain are progressing well. We expect that our new distribution facility in Enfield will be operational in October allowing us to complete the closure of our existing Twickenham bakery in the fourth quarter as planned. “In addition, planning permission has been secured for the extension of our Clydesmill bakery in Glasgow which will enable us to close our Edinburgh bakery during the second quarter of 2017, as previously announced. We are now planning the next phase of investment in our remaining sites, which will increase logistics capacity and consolidate manufacturing, with benefits in product quality, consistency and efficiency. “In April this year we went live with the implementation of SAP to handle our core finance processes. The migration has gone well and will provide the platform on which we will build a suite of new capabilities across logistics, procurement, product lifecycle management and centralised ranging, forecasting and replenishment. We are on track to trial improved processes around shop stock replenishment in the second half of the year.”

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Available Sizes: 1.7kg & 400g

about Fairer Fish, please email or visit Parkdale House, 1 Longbow Close, West Yorkshire, HD2 1GQ 01484 532 666

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Huhtamaki research offers ‘Food To Go’ insights H

uhtamaki has commissioned independent consumer research into food to go consumption within the UK with a new ‘Food To Go’ Market Factsheet. According to its research, 2,000 consumers said ‘yes’ to buying food to go in the month prior to being questioned, the equivalent of 31.8 million consumers. These respondents were then questioned on three main areas – frequency of purchase; what’s being bought; and the importance of packaging. Almost three quarters of consumers (73%) buy food to go at least once a week. That’s equivalent to over 24 million consumers! 10% of consumers buy food to go at least once a day. Most consumers (19%) buy food to go from Greggs, followed by supermarkets at 15% and McDonalds at 14%. it says. Costa Coffee, Greggs, M&S Food and Pret a Manger are the outlets with the broadest appeal across the ages. Unsurprisingly, consumers are most likely to buy food to go from their preferred outlet because of its convenience (55%). 62% of consumers also buy a drink at the same time as buying food to go. 70% of consumers buy food to go to ‘takeaway’ (rather than ‘eat-in’); and this ‘on the move’ nature of food to go is reflected in the research – over half of consumers (55%) buy food to go which is served in packaging fitted with a lid. Work is an important factor influencing food to go. Over half of consumers (59%) buy food to go during the working week, and over half (56%) eat food to go on the move or during their commute. Nearly half of consumers (43%) who eat food to go during their commute eat breakfast; and 65% of consumers buy their lunch during their daily commute. Lunch (60%) is the most popular eating occasion for which to buy food to go, and food to go bought to enjoy at lunchtime is most likely to be purchased from M&S Food (89%) or

Pret a Manger (84%). (These figures were arrived at by way of a multiplechoice question). Consumers most often buy food to go to eat for breakfast from Starbucks (45%), and KFC is where most consumers choose to buy food to go to eat for dinner (37%). A quarter of consumers (25%) buy food to go to eat as a snack. Although the most popular type of food to go bought by consumers is hot food (38%) – compared to a third of consumers (33%) who buy cold choices – when it comes to the items of food being bought, sandwiches/wraps/paninis are most popular (63%). It would appear that despite the popularity of worldwide culinary trends in the ‘eat-in’ marketplace, English cuisine is most popular ‘to go’ – it’s preferred by 70% of consumers buying food to go – and American cuisine (13%) is the most popular ‘foreign’ food. Identified in the food to go research is a high environmental awareness by consumers. 68% of consumers want to know about the ‘green’/environmental credentials of the packaging used to serve food to go; and of these, 82% want to know if the packaging is

28 September 2016 SANDWICH & FOOD TO GO NEWS

recyclable. 70% of consumers think that the ‘green’/environmental credentials of the packaging should be communicated on pack. The customisation of packaging – a service which Huhtamaki is able to support customers with, thanks to its expert Design Team – is a necessary consideration. Three quarters of consumers (75%) buy food to go which is served in branded packaging, with hot food to go choices most likely to be served in branded disposables (52%). In conducting independent research Huhtamaki is able to assess any particular trends, and this insight into food to go highlights the use of Social Media. The majority of consumers who use Social Media to interact with food outlets choose to do so via Facebook (89%). Finally, it would appear that the XXL culture hasn’t yet influenced food to go in the UK! Most consumers (70%) buy ‘medium’ size portions – only 2% choose ‘extra large’. This new Food To Go Consumer Insight follows previous independent research commissioned by Huhtamaki into consumer attitudes towards Takeaway Hot Drinks in the UK, and Hot Drinks Vending within the UK.

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The future looks rosy for

on-line ordering Graeme Simpson, managing director of Butterware, a company that provides online ordering websites to lunch businesses, looks ahead to future ordering trends Predicting the future is difficult. If futurologists of the 1950s had been correct, I’d be going to work with a personal jetpack. As it happens, technology allows me to work from home most of the time so I don’t even need a jetpack. I’d still like one though. Having just said that predictions are difficult, I’m now going to gaze into my own particular crystal ball and give you one of my own. I predict that online ordering will become more than just important for the lunch-to-go industry, that it has the potential to significantly transform the industry. As the Managing Director of Butterware, a company that provides online ordering websites to lunch businesses, I’m clearly very biased as to the benefits of online ordering. Butterware has helped lunch businesses to sell orders worth over three quarters of a million pounds so far. Admittedly, it was slow to start, with a few early adopters coming on board. But now the monthly sales we see show that online ordering at lunchtime is more than just a nice idea. But that only goes as far as to show it’s a useful tool for businesses. How might it be transforming? In order to predict what might happen in the future, we need to find a comparative industry; the evening takeaway market which has adopted online ordering in droves. Just Eat and Hungry House have become household

names and more recent start-ups like Deliveroo have joined them incredibly quickly. Businesses and their clients have enjoyed the benefits of increased efficiency and improved service. Domino’s reported earlier in the year that an amazing 77% of delivery orders in the UK are now placed online. That’s a staggering figure. Just one benefit is that drivers no longer have to wait for customers to get the cash together when dropping off an order that was placed online as it’s already been paid for via credit card. For a big business like Domino’s, even a single, relatively minor change such as this can multiply up to an enormous improvement in efficiency. When you consider all the other benefits they will be getting (such as staff not wasting time on the phone taking orders and being able to improve repeat business by sending out special offers via email), Domino’s bottom line must have jumped. The shape of the future can probably be most clearly visualised by looking across the Atlantic, where online ordering is undoubtedly becoming a key to survival for small independent businesses. Over 2500 pizzeria locations closed in the U.S last year alone and a significant proportion of these have been blamed on the businesses’ failure to adopt new technologies. Customers expect to be able to order online and if their local independent doesn’t have the facility,

30 September 2016 SANDWICH & FOOD TO GO NEWS

they’ll go elsewhere. Customer loyalty is apparently the loser when faced up against convenience. In fact, online ordering has transformed the evening takeaway market in that it has created a big shift from small independents towards large chains, who can afford to build their own custom and frankly excellent online ordering systems. It’s amazing to think that market share is being shifted on the quality of websites, not just the food. When it comes to the customer experience, the food is only one piece of the puzzle. It’s my belief that this same shift could occur in the lunchtime market in the UK. Busy office workers who are pressed for time are very likely to want to order online if it can save them a few minutes each day. If the only businesses providing this service are large chains, then that’s where hungry shoppers will order from. At Butterware, we rather immodestly believe we’ve solved this problem for independents. Our service not only provides online ordering, but we also give each business their own dedicated website. The business therefore maintains control over their branding and customer base and can appear to be a big player, at a small player cost. We don’t want independents to go out of business and hopefully we can help to prevent that from happening. The future is still to be decided!

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To advertise call Paul Steer on 01291 636342 September 2016 31

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‘Our business will be

less strong

outside of the EU’ Patrick Coveney, Greencore’s CEO, says the group’s costs will be higher and revenues materially lower as a result of Brexit

Patrick Coveney is chief executive officer (CEO) of Greencore Group plc. Prior to his appointment as CEO in December 2007, he served as the Group s CFO for two and a half years. He has led the business through a period of strong growth and significant portfolio change, into a focused, multi–country convenience foods company. Greencore s annual revenue is now c. £1.4 billion and it has more than 11,000 employees across Ireland, the UK and the US.

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he quality of the UK food industry is amazing. There’s no safer country in the world to eat than the UK. As I often point out to our U.S. customers, you are ten times more likely to die of food poisoning such as listeriosis and E.coli in America than you are in the UK on a per capita basis! It’s astonishing. This hasn’t happened by accident. It’s a result of an enormous amount of collaboration and alignment across the food supply chain in the UK that I think is truly unique. The way in which suppliers, manufacturers, retailers and regulators work together on fresh food and on food safety in the UK is unsurpassed anywhere in the world. You could have a rich and pointed debate about who created that and their respective roles, but where we are right now is that we have a wonderful supply chain. This is one of the reasons why the industry struggled so hard with the horsemeat scandal of three and a half years ago. The industry we knew we had was not being accurately represented in the way it was being described by others. But the data showed that the industry we had stood up against any international comparison. You also have a high level of innovation in the food industry and a better connection to science and technology in the UK, particularly around short shelflife solutions. There’s been enormous progress on things like sustainability and construction of local supply chains. So, I’m disappointed in the lack of recognition of just how good the UK food industry is, by any objective set of criteria, in contrast to any other developed markets. Some of the reasons that this capability is hidden are a little unfortunate. There’s a

LOOKING AHEAD FOR GREENCORE Our strategy looking ahead is quite simple. We have a vision that we relentlessly articulate: we want to be a fastgrowing, international convenience food leader. We fundamentally believe in the organisational power of growth, in that it presents more opportunities for our team, a better dialogue and a win-win relationship with our customers, and it gives us a momentum around which we can invest. There is a set of investors who value that. We are able to deliver that because of the long-term structural growth that we see unfolding for convenience food. That market looks and feels very different in the two geographies that we’re in. The UK environment is largely driven by the retailer/grocery channel for food, versus a U.S environment which is largely driven by food service and convenience stores in the parts of the market that we’re in. We also really value leadership. We wrestled with this issue some years ago, over being mathematically the largest player in the market that we’re in, in market share terms, and actually embracing the leadership responsibilities that come with that: in terms of product development, customer engagement, regulatory engagement, food safety standards, nutritional obligations, and thinking more broadly about what we’re trying to do. We firmly believe that without doing that, you can’t sustain a leadership position going forward. perception that this is very much a domestic industry … but it doesn’t have to be. There is a tremendous opportunity of taking this capability, which is so valued in other parts of the world, and deploying it in other markets, and I think Greencore’s international activity provides a reference point for that. But there are also examples of those who have tried to do that and failed and they get much greater prominence than the companies that have succeeded. There’s also a perception, which is actually not backed

up by the facts, that the UK food industry is low-tech. And there’s also an unfortunate ownership construct: the industry largely divides into big, privately owned, very well run but largely secretive businesses in terms of their public profile, and the divisions of large multi-national businesses. There are very few companies like Greencore that are publicly listed and talk about what they do. That’s in complete contrast to how food industries have evolved in other countries. I also think that the industry suffers from a lack of

strong championship from government. If I look at the engagement I have had with government here, it comes very much from a rural affairs perspective, rather than from an economic growth or industry perspective. That is a missed opportunity. As we look ahead, some of those things may take some time to confront, but I still look forward very positively for the prospects for the UK food industry. Part of that is around the opportunity for domestic growth. We’re playing to structural and interesting trends in terms of demography, consumer behaviour, lifestyle choices and absolute proliferation of eating occasions. I also think there’s going to be lots of interesting challenges that represent opportunities such as nutrition, health, obesity, climate change and sustainability. This will require great intellect and great innovation to tackle those things. People who do it well will have wonderful businesses in the food sector. Unfortunately, trust in business and in government and any institutions of any scale are at an all time low. Because of that you’re seeing right the way round the world, a recoil back to nationalistic and narrow senses of community. That’s a huge risk to the UK food industry and the global business system generally. It’s not easy to tackle and there are a number of high profile political events unfolding, with possibly profound and dangerous consequences. We in Greencore are unequivocal in stating that our business will be less strong outside of the EU. Our costs will be materially higher and our revenues materially lower. But we will have to knuckle down and get on with it. This is an edited version of Patrick Coveney’s lecture given at Campden BRI’s annual Day September 2016 33

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I Food to go Bristol business


plans to expand nationally next year Authenticity and a feel-good factor are at the heart of Friska, one of Bristol’s best café and sandwich bars, with a new unit opened in Birmingham early this year. Now they’re looking to push north with a new tranche of stores next year 34 September 2016 SANDWICH & FOOD TO GO NEWS

’ve always found American’s obsession with classing people as ‘winners’ or ‘losers’ a bit crude, but I’ve recently come round to thinking that they’ve got a point when it comes to starting a new business. In fact, I’ve come to the conclusion that self-belief and optimism are core ‘must have’ qualities if you want to succeed. They can make all the difference between success and failure. It doesn’t matter how good your product is or how great the concept is, there will be times when you’re really up against it with a business, and any doubts about what you’re doing can mean abandoning ship. Which brings me neatly to someone I’ve recently met: the co-founder of Friska, Griff Holland, who has selfbelief running through him like a stick of Brighton rock and is undoubtedly a major reason why the eight-strong chain has been as successful as it has. Founded eight years ago, Griff and co-founder Ed Brown now have seven sites in Bristol - Temple Meads is the latest to open in May- and they moved outside their hinterland with a new unit in Birmingham earlier this year.

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Some of the expansion has been funded from a £1.25 investment they received from Santander and two angel investors in October 2014 after doubling their sales between 2013/14. Now they’re planning another big push next year, with a new raft of funding on the cards and a “national roll-out” with more units in Birmingham, and stores in Manchester and Leeds looking likely. They’re opening in Luton Airport later this year and talking to other en-route operators about other openings. In other words … it’s all go. It sounds like a straightforward rise to success, but has actually been far from that. Griff had a major setback with another business even before Friska started which would have seen lesser characters reaching for the jobs pages. But that’s the kind of guy he is: optimistic, confident and determined to succeed. Even starting Friska was a long slow process. “There were times when they were more of us in the team than customers. At one point we were earning only £700 a year, but I never thought for a moment that we wouldn’t succeed eventually.” He’s even undaunted by the fact that the Birmingham shop is not doing

as well as they’d hoped so far, but he’s sure it’s just a matter of time. “We’re not doing great there, but we’re getting better each day. The line is still well under what we hoped it would be in the first few months, but it’s in the right direction. “The biggest challenge there has been establishing the brand and offer to a potential target market that have never met us before. It’s almost like going back seven years and starting again, but it’s one of the challenges of growing a business. “We’ve been here before though. Our first store in Victoria Street, Bristol took 18 months to break through. We can’t really afford that kind of run in with new store openings but I think that’s going to be the reality of breaking into new regions. “On the operations side in Birmingham we’re making our food on the site, in contrast to our sites in Bristol where we use a central kitchen, but I’ve been really proud of the coffee and food that we’re serving there and the feedback that we’ve been getting. “We’ve had two store openings this year which is not exactly a roll-out in

terms of size but it’s been pretty smooth and brings some confidence to us for our roll-out which will be starting next year. “We’re hoping to raise some money in a few months time and start opening Frisca’s all over the UK – some more money I should say, in actual fact, because we raised some a couple of years back. “We now plan to open more in Birmingham so we have a cluster of around five to six stores there, and also a cluster in Manchester with a similar number, targeting metropolitan areas where there is high employment, and lots of young professionals who are looking for something fresh and interesting, and sometimes healthy, to eat at lunchtime. “We’re also looking at Leeds and some franchise options at transport hubs. For instance, we’re opening at Luton Airport in November this year. We’re also talking to Network Rail about some options at Bristol train stations. As well as opening in cosmopolitan cities, we also plan to go to London eventually. I would like to say we would be at 15 stores next year, plus a couple of franchise outlets.” September 2016 35

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The idea for Friska came when Griff went on a family holiday to California in 1999,and was bowled over by the fast food as well as the warmth of hospitality. A later trip travelling through India, Vietnam and Thailand saw him taking every opportunity to do market research around food and drink. Back home again he embarked on his first attempt to bring the Californian experience to the UK. “The first business I started was actually called Crunch, although it never got off the ground. I lost £9k, which was a lot at the time as I was earning £7 an hour as a manager of a café. But thank God for that bit of bad luck because then I met my business partner Ed and we launched Friska. “Amazingly enough Ed and I were at the same University (Bath) on the same course and in the same year, but our paths never crossed until afterwards when we were on a Business Start-Up Network Event. I was looking to set up a food business and Ed was hatching a plan to start a tech business. But we had a connection, we got on well, and we shared a lot of values. “There was certainly nothing immediate about our success. We were losing shed loads of money; there were more of us on the team than customers! “But I was always confident that

what we were doing was better than what was out there. When we started seven years ago, there weren’t that many exciting new businesses then.” Friska is probably best described as a mix between Pret, Benugo, Leon and Taylor Street Baristas in terms of the concept, with a tighly focused sandwich and wraps range, and a wide-ranging world food offer with pho noodles, hot boxes with lines such as Thai chicken curry, and Lebanese Lamb and Beef Meatballs. There are also hot pots served with spicy rice and baby leaf spinach, and burritos such as the Korean pulled pork. “We have eight sandwiches, five salads and two sushi boxes,” says Griff, who handles the developmental work as well as his many other responsibilities. “Yes, it’s not as many as some places, but it’s understanding what sells for us. “The chicken chorizo sandwich has been with us since day one and is one of our biggest selling sandwiches but not by a huge margin. On the wraps side of things, incredibly the vegetarian option is as popular as the meaty option. “Vegetarian sales are pretty high in general. We’ve recently done a customer survey and one of the comments was that they would like to see more vegan and vegetarian options. But let’s see what happens, because customers can write one thing and than choose another.

36 September 2016 SANDWICH & FOOD TO GO NEWS

“Our Lebanese lamb meat balls are the biggest seller on the food hot side, and the pad Thai noodles are the biggest salad. In actual fact, salads don’t sell as well as sandwiches for us, despite what you might read about some places in terms of trends. “People are still buying traditional options such as sandwiches for lunch: tastes are changing but not necessarily as fast as one might think. I think if you’re making a great sandwich, with great bread and real ingredients, people will eat it. Sales suggest they’re buying from the whole range rather than just focusing in on one category. “We are looking at extending the cold and the hot side in the next menu, but also moving away from the quarterly menu change and focusing on launching more regular specials. Changing the full menu every three months is a lot of work, even though the category changes are quite small. Our customers are quite often disappointed to see their favourite item disappear, even if it’s something equally delicious. “We work through a central kitchen making all the salads and sandwiches, but not in Birmingham, as I’ve mentioned. We’ve partnered with Hobbs House for the bread, and Cakesmiths for the cakes and traybakes. We like the idea of making it in house but we were struggling just making the core menu and not coming up with anything else.

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“Coffee is also something that we really want to do well. The coffee market has really grown and customers’ expectations are to have a great cup of coffee. “The offer at it’s most basic is quick-service and I don’t think there’s anything revolutionary about it. What we’re trying to bring to it is more of a feeling than a product – we want to create a place that people feel really good about going to for a number of reasons – for the way the food looks, tastes, the provenance, the great coffee, but also the hospitality.” What’s been the secret of their success? “I would say it has been meeting my business partner Ed, because we complement each other very well. There are things which I’m not very good at, which he’s excellent at. I’m better on the operations, people and product and marketing, while Ed deals with the commercial side: looking for new sites, dealing with agents, raising capital – all the boring stuff, which needs to be done – and he’s fantastic at. “I do the company inductions, try and improve our systems and processes at store level, I’m just reviewing all our menu at the moment and handle the product development. “But what got Frisca to where it is now, is authenticity. I know it’s a buzz word, but since day one we have committed to certain things which we hold true and we haven’t just plastered

them on when we feel we need to work on our CSR. That has attracted really good people to join and be part of that success. “We’re working on the Friska field guide. It’s become a little bit of a joke because I’ve been working on it for six years now and it still hasn’t gone to print because I leave something out or it needs tweaking. But we’re going to need it for our expansion and then it’s a matter of finding the right people. “Two years ago we won the Observer Food Monthly Award for Best Ethical Restaurant, although we’re not a restaurant! That was a great moment. We always wanted to be a food business that was acknowledged to be doing things differently and doing them well amongst its peer group but also its customers. “We’ve spent a lot of time ingraining decent systems which will allow us to maintain that consistency in what we do. I don’t just mean how a sandwich tastes, but also how we make a new member of the team feel when they join the company; they know what good looks like and they make it good every day. “What we’re trying to do is create a feel-good company. I know it sounds a bit cheesy, but there are genuinely lots of things which we have done from day one and are still building on that are more than just the food. The light bulbs, for instance, are 100% green

energy; the bins are zero waste to landfill; we have never paid minimum wage, even right from the start when Ed and I were earning around £700 a year from the business! Even then we had our values and our principles, and one of those was to treat people fairly. “It does sort of grate when you hear companies boasting that they introduced the minimum wage a month before it became law. We also offer private heath care, free food from the menu rather than a staff gruel pot, which I know some places do – all sorts of things.” Is this a good time to expand with Brexit? “People aren’t going to stop eating; they could start to make their own sandwiches again but people are busy; they’re probably on the same salary as last year and they don’t have the time. “We tend to go for high density offices in terms of loction, ideally that aren’t open at weekends. If you can achieve success within a concentrated period of time, the Monday to Friday focused hours are great because you can cover your costs, make a profit and keep the team because they love working there. “If I had the choice I would do it all over again. I particularly love the fact that we can offer job opportunities for people that offer a decent work/life balance. We’re closed by four every day and we don’t open at weekends and that’s amazing.” September 2016 37

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Faerch plast and Colpac develop ovenable pack for new Tesco Food-to-Go range FAERCH Plast and Colpac have joined forces to develop a new pack design in conjunction with leading fresh prepared foods manufacturer, Bakkavor, for a new Tesco food-to-go range. The eye-catching yet functional pots are produced from a combination of CPET and paperboard which allows a choice of six meal options to be heated in-store before being displayed in hot cabinets for purchase. The food-to-go market continues to flourish with increasing demand for portable meal options, especially breakfasts and lunches which are more commonly consumed off premises. As a result, retailers are demanding new packaging formats that make eating on the move easier whilst also reflecting authenticity, premium quality and healthier choices. This latest dual-ovenable C-vis® packaging concept, which is the result of a lengthy nine-month collaboration between the businesses, comprises a high quality black CPET pot from Faerch Plast and Colpac’s biodegradeable

paperboard outer sleeve and lid. In line with Tesco branding requirements, the packs are litho printed with bold graphics by Colpac using specialist heat resistant inks. Ideal for convenience and ready meal products, Colpac’s C-vis® packaging solution was originally developed in 2012, firstly as a microwaveable option, and then using Faerch Plast’s CPET pot provide a dualovenable version. Utilising approximately 30% less materials in comparison to a standard CPET sleeved product, the very thin inner and outer trays and paperboard or plastic lids are fully recyclable and supplied ready assembled for reduced handling time and costs.

Although Colpac’s C-vis® concept was readily available and well established in the market, a considerable amount of development work was involved in this project to determine the correct style and size of CPET pot. With lightweighting a major focus, the container selected by Bakkavor measures 112.5mm (diameter) and 85mm (depth). In addition, Bakkavor had not used a paperboard packaging product before so needed to approve C-vis® for use. As part of this process, numerous C-vis® samples were supplied for extensive on-site testing, whilst Bakkavor’s Production Manager visited Colpac to ensure there were no potential contamination

risks during the manufacturing process. The pots are filled with one of the six meal options within the new Tesco foodto-go range: Macaroni Cheese, Bolognese Pasta, Chicken Tikka and Rice, Porridge, Chicken Jalfrezi and Rice and BBQ Pulled Pork and Rice. Once filled, the packs are film sealed and lidded, and distributed to Tesco retail outlets for heating instore using either microwave or conventional oven. They are then displayed in hot cabinets for purchase by the consumer who simply removes the film and lid to eat the meal directly out of the pack. Faerch Plast’s CPET trays are available in a variety of sizes, shapes, colours and styles. They are dual-ovenable and offer a wide temperature tolerance from -4°F (-20 C) degrees to 430°F (220 C) degrees, for freezer-to-oven or microwave convenience. With CPET, there are no negative effects on food flavour or aroma, ensuring consumers benefit from well-protected, more versatile and better tasting meals.

PFF Packaging Keighley site awarded top BRC accreditation The PFF Packaging Group, one of the UK’s largest independent food packaging manufacturers, has been awarded BRC Grade AA certification for its manufacturing site in Keighley, West Yorkshire. The Group, which also has its headquarters on the Airedale Park industrial estate, has held BRC

accreditation for many years but this is the first Grade AA that the company has received under the revised issue 5 of the BRC Standard for Packaging and Packaging Materials. It is one of the highest grades that a business or organisation can achieve and represents a reassurance of quality for customers.

38 September 2016 SANDWICH & FOOD TO GO NEWS

“I am delighted that everyone’s efforts have been recognised – there was a great deal of work done in the updating of our procedures and processes, ensuring continual improvement and compliance to the revised standard,” comments Kevin Maltby, Compliance Manager for PFF Keighley.

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What’s new at

This year’s lunch! show is definitely not to be missed, with a fantastic showcase of new products and an unrivalled opportunity to hear top speakers at the seminars. It returns to the Business Design Centre in Islington, London, on 21-22 September. Here are some of the new launches Proper Cornish is launching a new, lower fat authentic Cornish steak pasty at this year’s show. The latest innovation for the food-to go-market boasts a reduction in fat of 1.7g and in salt of 0.37g per 100g (stand G4). Florette UK & Ireland is launching its high protein, low carbohydrate leaf based salads for the first time under the Tasty & Balanced brand. Available in sweet chili chicken salad and tuna & sweetcorn salad, they are served in a deep dish bowl, complete with a dressing, sprinkle sachet and fork (stand F104). Whitworths Shots is launching Cayenne Chilli

Flaxseed Crisps at the show, as part of its new ‘Full of Super’ range. It’s full of nature’s best super ingredients, including sunflower seeds, buckwheat and quinoa. Also showcasing: Whitworths Shots, a combination of healthy dried fruit, nuts and seeds (stand U112).

Crystal Burger Bun. Made with sourdough, beer, olive oil and 100% natural ingredients, it has a light texture and flavoursome airy crumb. Each case contains 24 x 80g buns (stand A310).

Each case contains 10x454g packs and are available in Oven Roasted, Hickory Smoked and Smoked Ham flavours (stand F201).

The Tofurky Company’s popular meat free deli slices is launching at the show.

Made purely from plants, Freaks of Nature’s range of individual puddings is

Tideford Organics Food is launching its first organic, vegan soup, a range of superfood recipes, and four new miso broths (600g pots) including: brown rice miso broth; white miso broth; and two soya-free miso broths (stand A309). Europastry is launching eight new burger buns at lunch!, including its Beer

40 September 2016 SANDWICH & FOOD TO GO NEWS

Ape Snacks is launching its Ape Crunchy Coconut Bites, a healthy rice cracker alternative. Available in Natural and Chia & Sesame Seed, they are made with just coconut, tapioca and added super seeds. Also showcasing: Crispy Coconut Curls, which come in three flavours including new Salted Chocolate (stand U108).

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PREVIEW Matthew Algie’s new Autumn/Winter Espresso Warehouse catalogue features 11 winter drinks recipes, plus new gluten free snacks: including Brodericks Gluten Free Exotic Fruit, Brodericks Gluten Free Mango Yogurt (stand M110). Making their lunch! debut, Savoursmiths is launching a new range of eccentrically English gourmet potato crisps. Cut from home-grown British potatoes and cooked in rapeseed oil, the range is available in four flavours: Champers and Serrano Chilli, Truffle and Rosemary, Parmesan and Port, and Wagyu Beef with Honey Mustard (stand U225).

launching exclusively at lunch!. Full of fruits, nuts, coconut and cacao, they are free from dairy, gluten, soya, refined sugar or artificial additives. Puddings include: Mango Fandango vanilla posset with mango and passionfruit coulis, and Cocoa Loco chocolate ganache (stand F106).

Café Brontë Chocolate Choices Mini Packs, by Paterson Arran is making its debut at the show. Coated in Belgian chocolate, the packs come in four varieties per case: milk chocolate coconut, milk chocolate orange, dark chocolate ginger and dark chocolate mint (stand M335).

SFD is launching its new, seared and stone-baked burger bun, made with a 24-hour fermented dough. These artisan buns are hand shaped, stone baked and then seared on top for the ultimate finish and visual appeal (stand M527).

Honeybuns, the dedicated gluten free bakery, is launching their new generation of cakes at the show. Designed to meet increasing demand for gluten free, dairy free and low in refined sugar cakes, the range includes the fruit sweetened Squillionaire, Fruity Nut Bar, new Oaty Coconut Bar, and Oaty Apricot Bar (stand A409).

Nashville Food Group is introducing its new Honey Sticks. With honey now being used more as an alternative to refined sugar, these 10g portion sticks provide a convenient, mess free way to add the right amount of honey to food and drink. Made with honey from the EU, with only 31Kcal per stick (stand F109).

Launching at lunch!, Upwards’ gluten-free Calzones offer a perfectly crispy pizza base with a variation of fillings, including Greens & Grains, Med Pulled Chicken, and Hazelnut & Chocolate (stand F332).

Emily Crisps is launching a new premium range of real vegetable crisps in Spring Greens and Mixed Root. Low in calories and full of nutrients, fibre, protein and vitamins (stand M341). Big Al’s Foodservice is launching its authentic Italian stone-baked pizza twists in pepperoni and margarita. These 175g on-the-go snacks are ready from frozen in 60 seconds and come with consumer ready packaging sleeves (stand F320). Graze is launching The ‘Merry Mince Pie Flapjack’ – a limited edition seasonal snack. Made with whole British oats, baked with cinnamon, cloves and nutmeg, it’s an alternative to traditional Christmas offerings (stand M328). Launching at lunch!, MiiRO is the first raw chocolate-coated ice lolly that is free from dairy, gluten and refined sugar. Suitable for vegans and vegetarians, it has a smart balance of protein, carbohydrate and good fats (stand SU-15).

Major International is introducing Korean Maribase to its Mari-Base range. The Mari-bases are all gluten free and suitable for vegetarians. Other flavours in the range include Barbecue, Bombay, Caribbean Jerk, Fajita, Honey, Lemon and Mustard, Mediterranean, Moroccan, Oriental, Thai, Piri Piri and Tandoori (stand M108). Sweets in the City is launching its 'Little Box' range of carefully-created sweet mixes for the food-togo market. The range includes popular fills like Revel in Retro, Chocolate & Yoghurt Treats, and Juicy Jellies, gelatin-free Jelly Beans, and gluten free options (stand M105). Sweetpea Pantry’s Sweetpea Pods is launching at the show. This range of healthier alternatives to children's snacking has a focus on all-natural ingredients, wholegrains, high-fibre, and super ingredients. The 20-30g bags come in four flavours, including Pizza Balls, Super Seashell Crisps, Super Oaty Bites, and Chocolate Giggles Biscuits (stand SU-7). September 2016 41

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PREVIEW Mackie’s Crisps is making their debut at lunch! with a refresh of their awardwinning Ridge Cut range. The crisps are gently cooked in Perthshire, Scotland. Flavours include: Sweet Chilli, Cheddar & Onion and Sea Salt & Cider Vinegar (stand F210). Dragonfly Foods is introducing its organic Tofupots in Thai green curry and Spicy Moroccan Tagine. It has a 21-day shelf life, is suitable for vegans, free from gluten, dairy, artificial flavours and colours (stand U224).

Rollover and Island Oasis are collaborating to launch ‘Dogs and Ice’. The concept offers gourmet hot dogs by Rollover, and ice drinks (from cocktails to craft lemonades) by Island Oasis. The complete package includes food and drinks, free-on-loan equipment, and POS (stand M308). KIND Snacks’ new lower sugar on-the-go snack bars include Dark Chocolate Mocha Almond and Madagascan Vanilla Almond. Containing around 1 teaspoon of sugar per bar, they are loaded with up to 75% nuts (stand F101). Propercorn is introducing Crunch Corn: its first venture outside of traditional popcorn. The half-popped sibling of its signature snack are gluten-free, suitable for vegans, seasoned using natural ingredients, and offers an alternative to nuts. Flavours include: Rock Salt, Salt & Pepper, Sweet & Smokey Chilli, and Salt & Vinegar (stand M542).

Superfoodio is launching the better-for-you artisan snacks range in new snack pack sizes, flavours include a savoury sweet potato granola and cashew, and cacao nibblers. They are gluten, dairy and refined sugar-free (stand SU-8). Booja-Booja is introducing its new dairy free ice-cream. Each flavour, including Raspberry Ripple, Caramel Pecan Praline, Chocolate Salted Caramel, Hazelnut Chocolate Truffle, Hunky Punky Chocolate, and Keep Smiling Vanilla M’Gorilla, are made with a minimal number of organic ingredients; without preservatives or other additives (stand F301). Taim Taim (Hamim Vetaim) is launching its new vegan croutons in quinoa and cranberry to the UK at lunch!. The new grain or legume-based vegan croutons also available in lentil, bulgur and falafel variants (stand F334). Frank Roberts & Sons is introducing Roberts Bakery Foodservice Thins – a new range of hot sandwich carriers. The Bakery Thins have less calories and carbohydrates compared to an equivalent bread roll or two bread slices (stand U203).

Eggs, The Beet Goats on, Devilish Egg, A Mezze-ing, and Beany McBeanface. Cased in bold, colourful packaging and approved by the Vegetarian Society (stand G17). MBM Enterprises is launching its gluten free Sugar N Spice Popcorn Bars. Available in Toffee, Fruit & Nut, Yoghurt & Seeds, and Chilli, Chocolate & Cranberry, with 15 per case. Also showcasing: Lumberjack protein bars, flapjacks and dairy free porridge oat bars (stand F132). HIPPEAS is a new range of organic chickpea puffs in four flavours: Pepper, In Herbs We Trust, Far Out Fajita, and Sweet and Smokin. They are vegan, high in fibre and a source of protein (stand G7). The Collective’s new wild blueberry yoghurt comes with a handy spoon, made with a neat pull tab label welded to the underside to provide a hygienic, no mess solution. This new lid design is also available in 150g eaton-the-move sizes in passionfruit, Scottish raspberry, and mango (stand A314).

The Soho Sandwich Company is launching its new chilled 'Food-to-Go' menu featuring additions to its existing range of handcrafted sandwiches, artisan deli rolls and associated food-to-go (stand M111).

Mr Lee’s Noodles has launched an instant cup noodle range with six gourmet, gluten-free flavours, including Hong Kong Steet Beef, Penang Chicken Curry Laksa, Tai Chi Chicken, Warrior Fighting Shrimp, Dragon Fire Mushroom, and Shaolin Monk Vegetables (stand F308b).

URBAN eat is introducing its new 'Roots' range – a selection of named vegetarian and vegan sandwiches and wraps: including Bhaji Bonanza, Feta The Better, Shabby Chic Pea, Mozza Ella Ella, Rocket

I Love Snacks is promoting its world snacks range. The easy-open aluminum pouches include 30g Olives, 25g Mango, 25g Roasted Almonds and 22g Cocoa Chocolate Chips (stand SU13).

42 September 2016 SANDWICH & FOOD TO GO NEWS

RaRá is promoting its Chia & Oats pots, an allnatural breakfast choice. The gluten and dairy free pots come in three natural fruit flavours – Spiced Apple & Raspberry, Mango & Lime, and Blueberry & Banana (stand SU-5).

Divine Chocolate is promoting its new Divine Dark Chocolate with Cranberries and Hazelnuts. It has 68% cocoa solids made with Ghanaian cocoa grown by Kuapa Kokoo, and is free from palm oil, GM ingredients, artificial colours, flavours and preservatives. The bar will be part of the Christmas range for a limited time (stand A311). Recently launched Pop Notch Popcorn Kids is a gluten free, nut free and low in salt popcorn. A source of wholegrain, it’s made with all natural ingredients, and is available in three flavours: banana, strawberry and apple (stand M225). Adding to its wholesome pot range, The Food Doctor is promoting its Thai Style Noodle Wholesome Pot. This hot snack has instant ribbon noodles in a Thai style sauce, coconut milk, red pepper and coriander (stand M122). Brioche Pasquier UK, a French family bakery since 1936, is showcasing its new snack on-the-go Baked Bread Bites. Available in cheese and onion, salt & vinegar, and bacon, they are free from preservatives and artificial colours, with only 84 calories per 20g portion (stand M410).

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PREVIEW Gruntled is a new brand of premium pork crackling by Salty Dog Brands. The pork cracking is double cooked without gluten or MSG, and comes in three flavours: Cornish Sea Salt, English Mustard, and Habenero Chilli (stand M526). NutriPot is previewing its instant meal pots which contain half of the recommended daily 28 vitamins and minerals. Developed to deliver healthy fast food, the five flavours include: Pasta Bolognese, Chicken & Mushroom Noodles, Aromatic Thai Noodles, Moroccan Couscous, and Quattro Formaggi Pasta (stand F125). Natural Balance Foods is promoting its Nakd Carrot Cake (35g bar). Made with velvety pieces of carrot, and spice of cinnamon, smooshed together with walnuts, raisins and dates. All gluten, wheat, and dairy free (stand 2223). First Quality Foods’ Artisan Grains is exhibiting its new Artisan Snacks range at lunch! with four flavours of superfood bars and roasted, spiced edamame beans (including Sweet Chilli and Sea Salt & Black Pepper). Both snacks are packed full of natural protein and fibre (stand F107). Mom's Fabulous Hot Dogs is showcasing its new Rosti Dog. A premium hot dog in an oven-baked crisp golden potato rosti, it’s available in four flavours: Original Rosti Dog, Breakfast Rosti Dog, Chilli Cheese Rosti Dog, and Veggie Rosti Dog (stand M334). Joe & Seph's has created the first official Marmite Popcorn in partnership with Unilever. The popcorn is airpopped, coated in buttery

caramel and Marmite yeast extract. Its now available in 21g impulse foil packs (stand M337). The original gourmet pie company, Square Pie is exhibiting their mini-pie ‘Canapies’. Flavours include steak, chicken & mushroom, cheese & onion, and the new sweet apple pie (stand M423). MOMA foods’ new DIY Bircher Muesli Mix in Raspberry & Coconut is a gluten free and no added sugar muesli, packed with coconut flakes and raspberry pieces (stand M522). Chicken Tikka with Rice is the newest addition to the ambient Wat Kitchen collection. Less than 290 calories, it’s low in fat and can be heated in 2½ minutes (stand G5).

Devonvale Bakery is showcasing its new Just Bar in Honey and Nut – a blend of peanuts, cashews nuts, honey and more. Also showcasing: Cranberry and Seed, and Fruit and Nut Just Bars (stand F215). The Sausage Roll Company’s range of 'bake from frozen' sausage rolls is available in six varieties, all wrapped in 64 layers of crisp, golden puff pastry and weighing in at around 200g. Flavours include: West Country Cheddar & Onion, Pork & Smoky Bacon, Pork, Cheese & Pickle, Chilli Beef, Pork & Chorizo, and the Classic (stand A106).

Snact is presenting its newest fruit jerky flavour in apple, blueberry, and banana. It combines the tartness of apples and blueberries with a sweet hint of banana. Also showcasing: apple blueberry & banana, apple & raspberry, and apple & mango variants (stand SU-18). Great British Biscotti Co is promoting its range of sweet and savoury biscotti. The sweet range includes Simply Almond, Belgian Chunky Chocolate, Coffee & Walnut, Lemon, Honey & Ginger. The three savoury flavours include Indian Spice, Chorizo & Parmesan, and Parmesan & Fennel. All available in twin packs (two fingers 18g each), 100g retail packs, and 1kg bulk packs (stand F316).

EZDO (UK) is promoting Bakehellas Mini Feta Twists. Made without any artificial colours or flavourings, they bake straight from the freezer in only 20-24 minutes. Also showcasing: The Perla Company’s Vegan Slices, with two different filling options – seven fruits (apple, apricot, peach, figs, currants, black cherry and pear) or hazelnut cream (stand U211). Cone Bakes is showcasing its new food on-the-go concept. A bread dough based product formed into a cone, they’re ideal for any meal occasion. Classic fillings can include scrambled eggs & bacon, chicken fajita, curry, chilli, and spicy meatballs (stand U104). Pulsin’ is promoting its Peanut Choc Chip Raw Choc Brownie, a double chocolate brownie packed full of raw cacao, dairy free chocolate chips, and peanuts (stand M132). September 2016 43

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PREVIEW Italia Formaggi is showcasing Groksi, a premium snacking experience from Italy, made entirely of baked Grana Padano PDO cheese. These crunchy baked snacks are lactose free and gluten free, and suitable for vegetarians. It has zero carbs and sugar, and is rich in calcium and proteins (stand F217). Mars Foodservice will be showing a new range of Dolmio and Uncle Ben’s ‘Lunch Pots’. Inspired by favourite cuisines from around the world, the they are available in a choice of four flavours – Uncle Ben’s ‘Mexican Bean Chilli’ and ‘Vegetable Curry’; or Dolmio ‘Beef Bolognese’ and ‘Tomato & Basil Fusilli’. Each ambient ready meal comprises of either steamed rice or pasta, with a sauce and vegetables; and provides a light, wholesome bite to eat for those looking to satisfy the needs of consumers seeking food they can enjoy on the move, says the company. (stand F323)

Pipers Crisps is adding to its range by offering crisps in a super-sized and resealable tub. Pipers Anglesey Sea Salt Crips will now be available in a choice of three formats; the existing 150g sharing pack; the popular 40g individual pack; and the new 600g tub. Alex Albone, founder of Pipers Crisps, comments: “The new 600g tub is an ideal size and convenient format for caterers. Our tasty, award-winning crisps are already widely recognised as a great foodservice product and the

new pack size will be appreciated by those outlets who serve our crisps loose, perhaps as part of a premium bar snack range or other meal deal in pubs, bars, cafés and coffee shops.” The new tub offers several benefits for the caterer: it helps protect the crisps during handling and storage prior to serving; the airtight lid can be resealed so the crisps stay fresher for longer; and the crisps themselves are easier to dispense and portion accurately. “Pipers is proud to be making Britain’s tastiest crisps available to the widest possible audience, without supplying the major supermarkets. We use the best quality ingredients and far-reaching distribution, much of it via our own delivery vans and drivers, to make sure our premium crisps arrive in the best condition,” says Alex. Sparkling adult soft drink, Frobishers Classics, has scooped two stars in this year's Great Taste Awards. Winning flavours included Sparkling Ginger along with Apple, Pear & Elderflower. Judges were bowled over by the ‘generous ginger kick’, ‘warmth’ and ‘tingle on the tongue’ of Sparkling Ginger, along with the ‘bright appearance and fruity aroma’ and ‘wellbalanced flavours’ of Apple, Pear & Elderflower.’

44 September 2016 SANDWICH & FOOD TO GO NEWS

BENDERS AT THE LUNCH! SHOW Dedicated UK based Paper Cup manufacturer Benders will be exhibiting at this year’s lunch! exhibition on stand M114. Benders will be showcasing a comprehensive range of single and double wall paper cups, available in contemporary stock designs or powerful and bespoke custom print enabling you to get your brand in the hands of the consumer. Benders, who have invested heavily into the development of new technologies, can ensure industry leading performance substantiated by the retention of BRC certification at the new AA standard for 2016. In addition PEFC chain of custody certification applicable to all Benders products assures the provenance of the finished cup. The Great Taste Awards, delivered by the Guild of Fine Foods, are the largest and most trusted awards scheme for the speciality fine food and drinks industry. Over 10,000 products are entered each year to be judged by some of the country’s best-known foodies, including food journalists, buyers, restaurateurs and top celebrity chefs. All the products are blind tasted and rated on taste, texture and aroma rather than the influence of snazzy packaging or promotional gizmos.

Frobishers Classics is currently available in four flavours, each full of the natural flavours of real fruit and containing less than 85 calories per serve; Sparkling Raspberry, Sparkling Ginger, St Clements Orange & Lemon, and Apple, Pear & Elderflower. Steve Carter, sales & marketing director at Frobishers, says: “This has been an amazing year for Frobishers and we are thrilled to have achieved Great Taste status for Classics. These awards are like the BAFTAs of the food and drinks industry, rewarding products by virtue of their taste and flavour alone, which makes winning them even more fantastic. We’ve been delighted by the response we’ve received from Classics since we launched last September and look forward to continuing to roll this award winning product out to new outlets and venues.”

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Enjoy Lunch!

Jacksons, specialists in baking quality sandwich carriers for sandwich makers and foodservice service companies both in the UK and Europe. #enjoybread

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LUNCH! SHOW vitamins and minerals – designed to support the demands of an active lifestyle (stand M531). Rollover and Island Oasis is collaborating to launch ‘Dogs and Ice’. The concept offers gourmet hot dogs by Rollover, and ice drinks (from cocktails to craft lemonades) by Island Oasis; including: Berry White, The Last of the Mojitos, Electric Lemonade, and Honeydew me. The complete package includes food and drinks, free-on-loan equipment, and POS (stand M308). RAP is launching a new Tortilla range, alongside new products from the HandRap range, including the new strip paper laminate and foil paper laminate; both for hot foodon-the-move. It’s also previewing its MultiRap and FreshPack Plus packaging, which launch in November and were both recently shortlisted in the 2016 UK Packaging Awards (stand M318). International Sandwich and Food to Go News and Café Culture Magazine will be featured on stand M243. Their bold new stand encourages all exhibitors and visitors to see how the BSA, through awards and membership can benefit their business. pointOne EPoS is showcasing their awardwinning product, Kiosk. Kiosk was implemented in the UK’s first ever cashless restaurant chain, Tossed. Using the kiosk interface, customers of QSR outlets can glide through and browse

picture-based menu content and nutritional data, create an order, and check-out with integrated card payments in just a few button presses (stand M311). Drink Me Chai is launching its new artisan spiced chai recipe at the show. This reduced sugar blend, along with branded ‘Chai Jars’, has been developed specifically for the café and restaurant market (sold in 1kg re-sealable packs). Also showcasing: new Drink Me Chai Iced Chai Latte, a low fat, low sugar blend of tea, milk and exotic spices, in ready to drink 330ml screw cap bottles (stand U214).

Roots Collective has launched the UK’s first and only range of whole vegetable Blends. With five unique flavour combinations – Garden Greens, Carrot Zing, Sweet Beets, Asian Sling and Green Warrior – Blends can be enjoyed hot or cold, each with over 80% vegetable and no added fruit juice (stand U204).

46 September 2016 SANDWICH & FOOD TO GO NEWS

Canny is promoting its 100% Natural Cannny Milkshakes in four flavours including: strawberry, chocolate, banana and vanilla. The natural shakes contain calcium and 11 grams of protein. They are thickened with plants, coloured with fruit and vegetables, and flavoured with Belgian chocolate, strawberry puree, vanilla pods, and banana puree (stand SU-3). Scheckter's Organic Energy is promoting two new flavours – Scheckter’s Green Tea & Mint and Scheckter’s Green Tea & Ginger. All ingredients are natural, with no artificial colours or flavours, no artificial or refined sugars, and no GMO (stand F123). Cawston Press is promoting two new sparkling drinks inspired by quintessentially British flavours – Gooseberry and Cucumber & Mint. They’re made with pressed cucumber juice and gooseberry puree (never fruit concentrates), then carefully balanced with a blend of sparkling water, and pressed apple juice (stand M244).

Matthew Algie’s new Autumn/Winter Espresso Warehouse catalogue features 11 winter drinks recipes, including Honeycomb Mocha and Salted Caramel Hot Chocolate, plus an expanded range of Suki Pyramid teabags in Apple Loves Mint, Lemongrass Ginger, and Green Ginseng (stand M110). UFIT is promoting its new Iced Latte Protein Shake, which combines 22g of protein with 100% Arabica coffee. The UFIT Iced Latte is low in fat and contains no added sugar. It is further boosted with added fibre,

formulated to help or target a specific health problem. Flavours include: Immunity, Gut Buster, Collagen Booster, Tangerine, Rose Water, Green Energy, Detox, and Hot Shot (stand G10).

PRESS has launched their new tonic range. Each 60ml tonic has been carefully

Yourtonic (Buddha Water) is showcasing Buddha Water, the UK's first sparkling birch super water. This lightly sparkling water benefits from a refreshing burst of pure, unadulterated Scandinavian birch sap. Available in six natural flavours: Hibiscus, Cherry, Lemon & Lime, Cranberry, Mango, and Original (stand A312).

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Pret, EAT, Benugo and Costa to host Keynotes at lunch! W ith its full Keynote seminar line-up now confirmed, a raft of high-profile brands – including Starbucks, LEON, bartlett mitchell, Pret A Manger, Costa Coffee, Welcome Break, EAT., Tossed, Benugo, and Rapide by Café Rouge, will share their expertise with over 6,000 visitors from across the food-to-go sector at the lunch! show. Returning to the Business Design Centre in Islington, London, on 21-22 September, the multi-award winning lunch! will also feature an exclusive interview with one of Britain's most successful entrepreneurs – Luke Johnson, chairman of private equity firm Risk Capital Partners. He’ll be discussing his involvement in food-to-go, including investments in Small Batch Coffee Co, Patisserie Valerie, The Bread Factory, Gail’s Artisan Bakery and his plans for Brighton’s Palace Pier, with Propel’s managing director Paul Charity. Wendy Bartlett MBE, CEO and founding owner of bartlett mitchell, will also be making her lunch! debut – appearing in an exclusive ‘in conversation’ session with Peter Martin, VP of CGA Peach. She and her business partner Ian Mitchell established bartlett mitchell in 2000 from the back bedroom of her house, with just one desk, two phones and an unwavering belief in team values. The formula worked and today the company is now one of the UK’s leading independent caterers,

operating at nearly 90 locations, with 800+ staff and a turnover of over £35million. It’s won multiple awards for its commitment to sustainability and CSR and recently secured its first ever Investors in People Gold Award. While Bartlett herself was awarded an MBE in 2015 for her services to the hospitality sector. She’ll be talking about the importance of giving back to the industry, along with the story of the successful rise of bartlett mitchell, its ‘Fundamentally Food’ principles and the positioning of its ‘grab and go’ offerings, on the show’s opening day (the closing session). Sara Bruce Goodwin, VP

48 September 2016 SANDWICH & FOOD TO GO NEWS

research & development, quality & regulatory at Starbucks Coffee Company, John Kerslake, operations director at Costa Coffee, and Kirsty Saddler, brand director at LEON are among the other big name opening day speakers also now confirmed. Sara Bruce Goodwin will be discussing Starbucks’ continued commitment to improving choice, health and wellness options for its customers, including reducing sugar, simplifying ingredients and improving nutritional information, to keep them ‘coming back for more’. John Kerslake will outline some of the changes that Costa has made in recent years – from refreshing its food and drink offering to evolving customers’ experience and taking a fresh approach to recruitment. All whilst ensuring it doesn’t lose focus on ‘their’ people – “the most important ingredient in our coffee,” he says. Corporate social responsibility is also a key theme in Kirsty Saddler’s session: ‘Doing the right thing, not the easy thing’.

She’ll be discussing how LEON obsess over what the right thing is for their sourcing, food development, team management, customer service and with their brand. “It is not easy and it can cost more, but the returns are worth it,” she says. Another opening day highlight is the return of popular speaker and award winning restaurant designer Afroditi Krassa. She’ll be presenting an exclusive case study of her studio’s recent rebrand and redesign of EAT. to showcase how design can act as a catalyst for change within established market leaders and inspire new ideas and experimentation. The show’s second day boasts an equally stellar lineup, featuring, among others, David Leeper, head of coffee at FCB Artisan Espresso Bars; Andrew Stephen, the new CEO of The Sustainable Restaurant Association revealing the latest consumer trends in sustainability; Caroline Cromar, group director of food, at Pret A Manger; Rod McKie, CEO of Welcome Break, and Steve Richards, CEO of The Casual Dining Group. Richards, who oversaw the launch of Rapide by their Café Rouge brand, will be taking part in a new ‘casual dining to go’ panel examining why they and other wellknown brands are making the move into the food to go sector. lunch! 2016 will feature over 20 free business seminars – including exclusive Keynotes, interviews, research, and panel discussions – in two dedicated theatres.

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Ian Barker, owner of the Le Brunch sandwich bar in Culcheth, Warrington and two other café businesses, is off to Nepal next month and trekking beyond base camp on Everest. Meanwhile, he’s just about conquered the operational problems of running his three sites


andwich bar owner Ian Barker has been aiming for the top from the moment he started out in business with his food to go outlets. But this October he’s aiming to get even higher – to Everest in fact! With around 39 fund-raising mates, he’s going beyond Everest base camp to the point where the really serious mountaineering starts and you need bottled oxygen to breathe. But even at around 19,000 ft, his maximum point, the air is very thin and altitude sickness is a constant problem, so it’s not exactly going to be a walk in the park. It’s all going to seem a long way from the streets of Culcheth, Warrington where he first started his sandwich business with the sandwich bar Le

Sandwich bar owner plans to scale new heights:

Everest Brunch, and has added to it over the years with a café concession in a recruitment business and, more recently, with an on-site café at the St Helens Chamber of Commerce. “Were going in October which is one of the best weather months,” he says. “We fly into Kathmandu and then after a night in a hotel we get taken to Lukla airport, which is reckoned to be the scariest in the world because the runway’s so short. “It takes 12 days in total. The first four is just a gradual trek but after that the altitude starts to kick in. and that appears to be the biggest challenge. Obviously there’s the physical and mental side to it because you’re walking for six to eight hours a day and we’re sleeping in tea huts. But we’re also going to be suffering from jet lag, altitude sickness and exhaustion – possibly all at the same time.” “I’ve done triathlons, the Iron Man and marathons before, so I’m reasonably fit. I used to be a big fat thing at 19 stone but then I got into running and lost a lot of weight. “I started with a 10k to a half marathon, and then someone offered me a place in the Berlin Marathon in 2008 and I’ve had the bug ever since. I also do a lot of cycling. But with altitude sickness, in the Himalayas it doesn’t matter how fit you are, it can just get you randomly. “We’ve done a number of training

50 September 2016 SANDWICH & FOOD TO GO NEWS

days out. A number of us did the Yorkshire Three Peaks recently in between nine to twelve hours (Ingleborough, Whernside and Pen-yghent) and it won’t be as intensive as that on a daily basis. We actually helped to keep everyone going by fuelling everyone with hundreds of our homemade flapjacks incidentally. “I decided to do this particular challenge to raise money for the Steve Prescott Foundation. Steve was a friend of mine. He played Rugby League professionally but he was diagnosed with a rare kind of stomach cancer when he was 31. They gave him six months to live but he lived for seven years and did some amazing things in that time such as cycling from Lands End to John O’Groats; running marathons; he even rowed the Channel. He sadly died two years ago and we’ve carried on the legacy since then. We’ve actually raised over £1m since we started fund raising nine years ago. “With the Everest trip we’re all committed individually to raising £4,500 each, so collectively we’re trying to break the £200,000 barrier. Amongst other fund raising events, we’ve teamed up with a car dealership called Chapelhouse Motors and they’ve allowed us to raffle a Suzuki Swift car, and we’ll be selling the tickets at £20 a ticket, with a guaranteed winner.” While he’s facing the challenge of his life in the Himalayas, he may well reflect

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on the business back home that proved a little problematic in one respect in recent years – he’s become a victim of his own success. The business has done really well, but with three sites, all different business models, he’s become stretched operationally, as he’d be the first to admit. “If I could rewind I would perfect the first site before launching the other two. I sort of tried to run before I could walk. “With the first site I was spending 40 hours a week there with a great team, but when I opened the second I had to spend a lot of time there, and in retrospect I regret not having had everything systematized with ops manuals and so on. I didn’t think it was needed at the time but it certainly was. “Our second site incidentally is in a recruitment business called the First Recruitment Group in Warrington. They bought a building and wanted to do something a bit different with the catering. The Directors used to come into our shop and we got friendly over the years and eventually came to an agreement. It’s subsidised for the staff and around 80% of the staff use it. “Then we took on the St Helens Chamber of Commerce contract where there’s an on-site cafe.

I’m from St Helens – we’re a member of that Chamber of Commmerce – and the contract came up for the first time in six years . There were something like 12 companies applying. It’s a challenge because you’ve only got the people who are in the building as customers, but later on in the year we’re going to explore external catering, so that could be really good. The consequences have been that I’ve been really overstretched between the three sites. “One example of the sort of problems I’ve had is that I now have 14 people working for us, a mix of full and part time. If someone books a holiday, and another person at one of the other sites books one at the same time I’m really at full stretch. The most immediate consequence is that it’s prevented me from working on the strategic side of the business. “We have taken a number of steps now to overcome the problem. We’ve outlined particularly that we need to improve on our communications. I’m also talking to someone who is helping us to systematize the business. “I’ve also started an ILN management/leadership course. Once I’ve completed that by the end of next year I’ll be more confident of taking more sites on.” Meanwhile, there have been changes to the menu over the past few years, in line with changing trends. “The vegetarian side of our business has increased: We’ve introduced things like halloumi and falafal - no-one in the north of England would have heard of anything like that three years ago,” laughs Ian. “But interestingly people who walk into the shop definitely eat less healthily than people who order on line. We put that down partly to the irresistible smells when you walk into one of the shops.”

So, will he be trying to keep tabs on the business from the dizzying heights of Nepal? “Amazingly there’s wi-fi all the way up to the mountain in the tea-huts. In theory I could log in to see what sales have been taken, as all our accounts are processed payments and we’ve got all the sites covered, but I think I’m going to have my work cut out just trekking in the mountains and getting to Everest.” If you would like to donate to the Steve Prescott Foundation, Ian’s Just Giving site is an-Michael-BarkerEverestBaseCamp2016 September 2016 51

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Building on

Brilliant Organised with support from:

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he industry’s single greatest award ceremony just got even better. Following its most successful year ever, the British Sandwich Industry Awards have taken yet another stride forward. Following a review by the Association’s Management Committee we’ve made some major changes to the Award categories for 2017, including shaking up some existing awards and introducing some brand new awards! The new look awards sees the café and bakery awards merged into the sandwich retailer award; there’s an all new-award for Best Newcomer in the independent sector. There’s also three new awards in the Food to Go sector –The Food to Go Retailer Award; Food to Go Manufacturer Award and Food to Go Innovation Award. Independent Gold Award winners will receive even more publicity from having their trophies presented to them in their shops so they can maximise the media opportunities better in their local area. The new sandwich award has also been updated. Where previously we’ve recognised excellence in up to five different categories, this year, Gold Awards will go to the winners of just three categories: Innovation, Promotional/Seasonal and Hot Eat Sandwich. One of which will also be named the overall winner. The Sammies 2017 will be held in the Westbourne Suite, at the Lancaster London hotel on 11th May, with the predinner drinks reception held in the Nine Kings Suite.

• HoW to EntEr – simply visit our website and click Awards. • Closing date for Sammies Awards entries is 1St MArCH 2017. • the Award Qualifying Period is 1St MArCH 2016 – 28tH FEbruAry 2017 •


@LoveSarnies #Sammies17

• ConFidEntiALity: All entries for the bSA Awards will be treated in strict confidence and all judges will be bound by confidentiality agreements

bSA tECHniCAL AWArd Technologists are at the forefront of the work to advance systems and working practices across the sandwich industry, including improving environmental standards/practices. This award is open to all BSA members including suppliers, retailers and manufacturers and may be entered by an individual or a team. All entries will be treated in confidence and will only be shared with a judging panel of independent senior technologists, who will be bound by strict confidentiality agreements. Entries should state the work undertaken and the outcome. Those short listed will be invited to make a presentation to the judging panel.

the Awards for 2017 are:

bSA SAndWiCH MAnuFACturEr oF tHE yEAr AWArd In recognition of the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing during the year. When judging this award, factors taken into account will include investment in people and facilities, technical standards and product quality and the overall contribution to elevating and growing the sandwich category Those wishing to be considered for this award should submit a short (no more than 2 sides A4) written brief setting out why they believe they should be short listed. Open to BSA accredited manufacturers only.

En-routE SAndWiCH rEtAiLEr oF tHE yEAr AWArd For all retailers (regardless of size and scale) who provide sandwiches within the travel sector. Be that at forecourts, stations, airports, on-board trains or airlines, or at roadside locations. Judges require a description of the effort made to tailor the offering for the en-route sector with evidence of how the business has adapted to operate in this sector, including product range, systems and marketing. The award will be judged on the strength of the entry submitted and independent data sources will be used to assess performance and achievement during the qualifying period.

SAndWiCH MuLtiPLE rEtAiLEr oF tHE yEAr AWArd To be a true leader one has to be influential and inspirational to those around - to show the way. To be considered for this award, a multiple retailer must show that it has done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. Entries should include independent data to demonstrate business performance during the qualifying period. The judging panel will also use independent data to judge the performance of retailers over the qualifying period.

SAndWiCH ConvEniEnCE rEtAiLEr oF tHE yEAr AWArd Designed to recognise the retailer that has done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. The judging panel will use independent data to judge the performance of retailers over the qualifying period. Entries should also include independent data to demonstrate business performance during the qualifying period. Wine at this year’s Sammies Awards will be provided Courtesy of September 2016 53

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WorkPLACE And CAtEring SAndWiCH rEtAiLEr oF tHE yEAr AWArd Recognising excellence and progress amongst those providing sandwiches in a workplace environment, whether contract catering, on-site retailing or delivery. The judges will take account of the general approach, range, presentation, innovation, sales growth and marketing activity used to promote the business. Where possible, entries should include independent data to demonstrate business performance during the qualifying period.

CHAin SAndWiCH rEtAiLEr AWArd Championing those in the chain sector (10 or more outlets) whose core business is the sale of sandwiches and where sandwiches are sold alongside coffee and bakery products, whether made to order, pre-packed on site, or bought in pre-packed from a central commissary. Judges will be considering those who are driving the business forward and achieving the most impressive development in the qualifying period. Those entering this award must have a Food Hygiene Rating of at least 4. The Award will be sub-divided into three categories: • Bakery Chain • Café • Specialist Sandwich Bar Chain

Gold awards will be announced prior to the dinner for each category, giving great opportunity to publicise your success, with an overall winner announced at the awards dinner. Entries should be kept to 2 sides A4, stating clearly why the business should be considered for an award, business success and any initiatives undertaken to grow and promote the business, including customer service improvements and marketing activity. The entry should be accompanied by four photographs showing the frontage of the shop, customer area, display area and preparation area taken at a time when the business is fully operating. All those short listed will be visited by an independent judge. Entries will be judged on the standard of facilities, shopping experience, customer care, presentation, product quality, sales success, marketing, product innovation and NPD.

uPdAtEd For 2017 indEPEndEnt SAndWiCH rEtAiLEr AWArd Specially updated for 2017 in recognition of the large variety of sandwich businesses within the independent sector. The Independent Sandwich Retailer Award is for businesses with nine outlets or fewer. Those entering this award must have a Food Hygiene Rating of at least 4. The award will be sub-divided into four categories: • Independent Bakery Sandwich Retailer • Independent Café Sandwich

Retailer • Best New Independent • Independent Sandwich Shop A gold award will be awarded to the winner of each of the four categories. The gold awards will be presented by the BSA to the winners at their premises in order to maximize publicity for them in their local area. The winners in each category will also each receive two free tickets to attend the awards dinner. Out of the four winners, an overall independent winner will be chosen and will receive the award on stage at the dinner. Each entrant will be visited by an independent judge who will evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range, as well as innovation and customer service. Entries should state clearly why the business should be considered for an award, business success and any initiatives undertaken to grow and promote the business. The entry should be accompanied by four photographs showing the frontage of the shop, customer area, display area and preparation area taken at a time when the business is fully operating.

tHE SAndWiCH MArkEting AWArd With so much fantastic work being done by organisations to promote the sales of sandwiches, this award is specifically for those marketers whose creativity delivers business success. Entrants should state the activity, how it worked and the success of the campaign/activity. Supporting material, such as POS/photographic examples can be submitted with the entries.

nEW SAndWiCH ProduCt oF tHE yEAr AWArd We are surrounded by innovation – the world of sandwiches is continually evolving and the products and ingredients that underpin them are key to that. Specifically aimed at products launched during the award period, namely 1st March 2016 to 28th February 2017, including ingredients, equipment and associated products.

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SAMMIES 2017 The award will be sub-divided into two categories: Food ingredient Packaging/Equipment Submissions should give details of the product and its value to the sandwich industry. Supporting material (product literature etc.) may also be submitted with entries.

nEW SAndWiCH oF tHE yEAr AWArd Here the judges are looking for new pre-packed sandwiches (not a range) which have been successfully launched in a retail or catering environment within the award qualifying period and continues to be on sale (unless otherwise stated e.g. entries in the promotional category). Entries can be made in the following three categories: Hot Eat Sandwich Promotional/Seasonal Sandwich Innovative Sandwich A gold award will be announced in each category prior to the awards evening. The three gold winners will go for blind judging, by a panel of industry experts, to choose an overall winner, which will be announced at the awards dinner. Entries will be judged on the basis of innovation, presentation, eating quality and commercial viability. Entries should clearly state the market the product is aimed at (e.g. retail supermarket, sandwich bar etc), the selling price and why it is innovative. Sample products will be required for the judging day in late March.

tHE britiSH SAndWiCH induStry AWArd This award may be presented on merit to a business or individual who the BSA Management Committee consider deserves recognition for their work to advance the UK sandwich and food-to-go markets. This is an occasional award presented by the Association chairman of the Association. Members may put forward suggestions for consideration by the closing date of 1st March 2017.

brAnd nEW AWArdS For tHE SAMMiES 2017 Food to go rEtAiLEr oF tHE yEAr AWArd Designed to sit alongside exisiting retailer awards, this new award is presented to the retailer considered to have done the most to develop and promote its Food to Go range (excluding sandwiches). The award is open to retailers where the Food to Go range is one of many different food categories on sale. Entries should state clearly why the business should win this award and include evidence of sales growth and market share, innovation, marketing, packaging and product quality. A questionnaire will be supplied for completion, to accompany your entry

Food to go MAnuFACturEr oF tHE yEAr AWArd This award seeks to recognise the overall contribution made to elevate and grow the Food to Go category over the qualifying period. Entries should clearly state why the business should win this award,

including evidence of business performance, ranges developed within the operation aimed at the Food to Go market retailers, evidence of activity used to grow and promote the business and marketing activity. Factors taken into account will include initiatives to improve the quality and food safety of the food to go manufacturing process during the qualifying period, together with investment in people and facilities and improvement in technical standards. A questionnaire will be supplied for completion, to accompany your entry.

Food to go innovAtion oF tHE yEAr AWArd This award aims to encourage the development of new products for the Food to Go market and will be subdivided into two categories: Product category (ingredients etc) Equipment/Packaging category Entries must have been introduced to the market within the award qualifying period. Submissions should give details of the product and its value to the Food to Go industry. Supporting material (product literature etc) may also be submitted with entries. Sample products will be required for the judging day in late March. September 2016 55

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Are you the next





ollowing on from the 2016 Sandwich Designer of the Year is going to be tough. We had the most successful competition ever this year, with new venues for the semi finals and fabulous new key ingredients from our sponsors. It’s been an amazingly tough job to build on that and take it forward to 2017. We’ve worked with our sponsors and added some new ones to bring you the most inspiring pallet of key ingredients we’ve ever produced. In all there are six categories this year with some favourites returning, some new ranges from existing sponsors being brought in and two all new categories being added. Whether you work in a sandwich bar, catering, or a manufacturing environment, now is your chance to win the recognition you deserve by entering the British Sandwich Designer of the Year Award 2017. This competition will take place at venues throughout the UK and the Grand Final will take place on May 11th 2017, in the Nine Kings Suite, at the Lancaster London Hotel. Head judge for the final will be celebrity chef, Theo Randall, who returns for a third consecutive year. As always, there will be a winner announced for each of the categories, with one of them becoming the Overall Sandwich Designer of the Year, winning a cheque for £500.

How does it work? The British Sandwich Designer of the Year has six categories, each has a key ingredient which must form the basis of the recipe design. Contestants will be provided samples of each key ingredient and are asked to create a recipe in each category to showcase the key ingredient. They may combine it with other complementary ingredients of their choice, to make a creative, innovative commercially viable and tasty sandwich. introducing tHe key ingredients

JARLSBERG, APPLEWOOD AND MEXICANA CHEESE CATEGORY Returning for 2017 are our Norseland trio and contestants may choose one or more of the following cheeses:


Made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste. Incredibly versatile and keeps its flavour when melted.

SAM BROWNE FOODS BRITISH RED TRACTOR, FARM ASSURED COOKED POULTRY CATEGORY Bringing us two new options from their range, Sam Browne Foods are proud to sponsor the British, Red Tractor Farm Assured Cooked Poultry Category. You can choose either one or both of the following:Pulled Cooked Chicken or Pulled Cooked Duck. Produced in our BRC Grade AA, further processing facility, these products are available either fresh chilled, or frozen IQF.

Dare you try it? A fiery mix of bell, jalapeno and chilli peppers carefully blended with Cheddar and a secret mix of Mexicana® spices.

A traditional West Country Farmhouse Cheddar with a rich smoky flavour and delicate aroma, perfectly finished with a dusting of paprika.

56 September 2016 SANDWICH & FOOD TO GO NEWS

HARVEY & BROCKLESS PESTO AND RELISH CATEGORY Two new options from returning sponsors, Harvey and Brockless. Contestants may choose to use either, or both, of the following products, together with other ingredients of their choice to create their sandwich recipe.

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SANDWICH DESIGNER 2017 Finest Pesto Not just your average run of the mill pesto, this Fresh Basil Pesto is created with a blend of Veronese basil, our Luca 100% Picual Extra Virgin Olive Oil, 24 month Parmigiano-Reggiano, pine nuts and garlic. It combines everything you would want in an authentic fresh pesto; intensity, saltiness, texture and a herbaceous kick allowing it to stand up to any ingredient it accompanies. Green Kraut Relish For the love of all things fermented our team have developed a sauerkraut relish cooked with cucumber, dill and cider vinegar to create the quintessential sweet, tart, textured relish that works fantastically in contrast to a range of ingredients from American hotdogs to Scandinavian salmon. Our Greenkraut relish is bang on trend and packs a fragrant punch.

NEW YORK BAKERY BAGEL CATEGORY Also continuing with their support of this great competition are the New York Bakery Company. Contestants in this category are required to create a recipe using a nominated product from the New York Bakery Company range.

PAN’ARTISAN FOCACCIA ROMANA CATEGORY Pan’artisan’s Focaccia Romana is a 250g flatbread focaccia – great for open sandwiches or folded over as hoteat, panini-style offer. An authentic, artisanal bread, inspired by the breads of Italy. Created from simple dough, with a 92% liquid to flour ratio, it has an extremely light, open structure that is easily digested and stays fresher longer. During production it undergoes many stages of hand-crafting as it is too difficult to be handled by machine, resulting in a product which captures all of the features of classic, Italian bread.

wHere are tHe semi Finals? H. SMITH FOOD GROUP PLC TUNA CATEGORY Our new sponsors H.Smith Food Group plc, are encouraging contestants to create an innovative sandwich using 100 per cent sustainably caught, dolphin friendly, deluxe Skipjack Tuna - minimum 80 per cent tuna chunks in brine, with no other additives, 98% NDW, allowing the user the maximum yield per pouch, giving superb taste, texture and natural flavour. How to enter: 1. Register your interest – email before 30th December to receive your key ingredient Inspiration Delivery – samples of the key ingredients to inspire your creativity. 2. Get creative. We want you to design a unique new recipe that showcases each individual key ingredient. Submit your recipes before 8 February 3. The Live Semi Finals – our judges will select the very best in each category to be made at the five regional semi-finals. From there, one in each category will be chosen to go through to the Grand Final in London. 4. The Grand Final - The winners from the regional heats will compete in the final, on 11th May (the same day as the Sammies Awards dinner). All finalists will receive tickets to attend the dinner with a guest. For full competition details please see our website

nortH east semi Final Tuesday 7th March 2017, at 10.30am, at The Food Zone, Greggs PLC, Balliol Park West, Long Benton, Newcastle-upon-Tyne NE12 8EW nortH west semi Final Wednesday 8th March 2017, at 10.30am, Frank Roberts & Sons Ltd, Rudheath, Northwich, Cheshire, CW9 7RQ midlands semi Final Thursday, 9th March 2017, at 10.30am, at Dawn Farm Foods, Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US soutH east semi Final Wednesday, 15th March, at 10.30am, at Tasties, 366 Stockley Close, West Drayton UB7 9BL soutH west semi Final Thursday, 16th March 2007, at 10.30am, at Futura Foods UK Ltd, The Priory, Long Street, Dursley, Glos GL11 4HR September 2016 57

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New EPoS systems for BaxterStorey sites B

enugo’s parent company BaxterStorey, a leading independent food service provider for business and industry, has a diverse offer which ranges from deli and sandwich offers to traditional staff restaurants, fine dining and hospitality. Its solutions are custom-made, matching individual client needs, budgets and facilities, from a café-bar in small, single-site business through to multi-site enterprises with multiple food service outlets. Moving away from a ‘contract catering’ style towards more of a highstreet retail offer, the company adds value through the development of innovative services and promotional programmes that increase usage. Across the many businesses to which it provides catering solutions, it had some challenges with regards to EPoS strategy. Clients had a ‘mixed bag’ of cash registers and old EPoS terminals and the software landscape was similarly disjointed. Without a joined-up software strategy, BaxterStorey found it difficult to report on consolidated performance or to efficiently manage data and tariffs across the business. The company was keen to add value to client operations by introducing customer-facing solutions and supporting the multiple ways in which food ordering and payment now take place (contactless cards, cashless cards, click and collect via QR codes on mobiles, mobile wallets and mobile loyalty programmes). The decision was made to upgrade old tills or outdated EPoS with new hardware running a state-of-the-art hospitality management solution that would deliver all these new functions to clients and their staff or customers. With an anticipated requirement of

650 - 900 terminals over a 3-year period, it looked for a vendor able to provide a scalable EPoS system, as well as project-manage any development. It also required system configuration and implementation backed up by ongoing support via a Help Desk and field engineers. The Process The selected system had to be futureproofed and able to integrate with emerging technologies including mobile payment solutions. Specific requirements included a hosted back office function enabling the configuration, management and supervision of data across a wide area network of EPOS terminals, real-time sales reporting and the ability to process Chip & PIN and Contactless transactions. The chosen software solution also needed to support

58 September 2016 SANDWICH & FOOD TO GO NEWS

integrated Cashless payments, Loyalty & Promotions and Click & Collect. BaxterStorey narrowed down its selection to two vendors and invited each to run a concurrent pilot. The site chosen for MCR was a large financial institutions’ head office. The MCR solution ran on six tills in the restaurant and three in the staff shop; all equipped with barcode scanners and integrated contactless Chip & PIN. The pilot lasted for six weeks and generated positive feedback from staff who quickly took to the new system, and from customers who enjoyed the flexibility and speed of paying by cards including contactless. Takings at the site increased following the installation. MCR was then asked to install at the second pilot site, a London City law firm. Results were similarly pleasing and MCR was awarded the BaxterStorey contract.

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The BenefiTs • Sales have increased at all sites following installation of the new solution; • Hardware reliability has been good and till security has increased; • Site managers, Operations Managers and Head Office users now all have real-time reporting access; • The central administrator controls all new products added to the system, making sure there is no duplication. Site managers have the flexibility to set their own product pricing and design their own till screens; • Flexible screen formats plus barcode scanning make the POS system fast and easy to use; • Integrated Chip & PIN speeds up service and gives customers more card payment options including contactless and ApplePay; • BaxterStorey’s central administrator now monitors and reports on open priced items being entered into the tills. As a result, their use has reduced dramatically. The soluTion Rollout of the MCR solution spanning the back-office and frontoffice, encompassing the Symphony Enterprise and SymPOS programs - is now well advanced and implemented in 50+ locations. Functionality includes: • Data Management across the EPoS estate • Real-time Reporting across the business

• Robust, flexible, fast and easy to use J2 225 Touchscreen POS terminals • Integrated Chip & PIN & Contactless Payments • Loyalty and Promotions • Cashless Payment • Mobile Wallet Options • Click & Collect Staff find the new POS solution easy to use. Screen layouts are flexible and, when combined with bar-code scanning, make for fast transaction processing. The new integrated payment options give customers more choice, are more convenient and are proving popular. While every site offers similar core products (sandwiches, main meals, desserts and beverages), product details and pricing vary by location and by day. Products and prices can now be managed by a central administrator, leaving some flexibility for local pricing; this flexibility was a key factor in BaxterStorey’s selection of MCR. MCR Symphony Enterprise is designed for multi-site and multi-brand organisations that require complete control over all aspects of the maintenance and management of their EPoS systems estate. All data, products, screens Hand prices are managed through Symphony Enterprise. At BaxterStorey, each site manager now has access to real-time, up-to-theminute information. Operations managers can access the reports they require business-wide and head office users can generate intelligence on all sites. The business is now benefiting from ‘joined-up’ information and product duplication has been eliminated in a way that was not achievable before. Integrated Loyalty functionality with SymPAY has now gone live at a first site. Cashless payment processing and pre-ordering are being rolled out at two sites, again managed by SymPAY. When it came to recommending hardware, MCR turned to its longterm partner AURES Technologies. MCR’s preferred terminal of choice is the J2 225, now branded ‘Nino’. Based on many years’ experience, MCR finds this machine reliable and robust. It likes the flexibility that comes from solid state drives (SSDs) and views the J2 225 as a neat,

compact and sensibly-priced machine. MCR has carried out further developments for BaxterStorey clients to include WorldPay integration, based around Ingenico devices connected to the EPoS terminals not to mention Click and Collect processing using smartphone QR codes. As more BaxterStorey clients plan to go live with the new solution, functions such as customer Loyalty are particularly appealing. Many clients plan to introduce targeted promotions and monitor their customer spending habits in order to increase spend and visit frequency. “We were looking for a vendor able to provide a scalable cloud hosted EPoS system as well as the infrastructure to carry out configuration, implementation and ongoing help desk and maintenance. MCR has the skills and resources we need.” MCR Systems has over 30 years’ experience in providing hospitality, catering, universities and leisure organisations with enterprise management solutions which directly improve the efficiency of their business operations. This is achieved by combining high-quality software, cutting-edge EPoS technology and experience in providing the best installation, customer training, support and consultancy services. MCR has a track record with large organisations of being able to meet the demands of rapid mobilisation. The web-enabled Symphony suite of software delivers real-time information that allows management to see which products are selling and to take advantage of trends in consumer purchasing. September 2016 59

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Lunch! - The ccontemporary ontemporary ffood ood to to go show show The Busines Businesss Design Centr Centre e 21s 21stt - 22nd Sept September ember 2016



excellence in





Rapid Action Packaging Ltd, Mansel Court, 2 Mansel Court, Wimbledon, London SW19 4AA T +44 (0) 20 8069 0700 F +44 (0) 20 8069 0701 E www

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For the 4th year running, RAP have been nominated for two awards at the forthcoming UK Packaging Awards 2016. To find out more about our award-winning solutions and see why we’re recognised by the industry for our groundbreaking systems, come visit us at Lunch! 2016 - Stand M318.

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The Café Society

Join us for the Joint Technical Group Forum Agenda 1. Welcome and presentation from Florette Ltd 2. Alternative washing method for fresh produce – presentation on how to improve the organoleptic properties of vegetables, throughout the life of the sandwich, whilst maintaining a high care barrier control. Winners of the BSA Technical Award 2016 – Justyna Nowicka and Dawn Evans, 2 Sisters Food Group discuss their project. 3. Decontaminating fresh produce: Considerations and future issues The presentation will cover how produce can become contaminated, use of wash agents including chlorine and its alternatives in decontamination, points to consider

when using alternatives and issues to consider for the future. This will include the chlorate issue and also potential for viral contamination and how wash agents can be assessed for efficacy against viruses – Linda Everis, microbiologist, Campden BRI. 4. Lunch 5. Do the listeriosis guidelines for Healthcare affect everyone? –presentation on the implications, of the new FSA guidelines for listeriosis in healthcare and social care organisations, for retailers and manufacturers in the sandwich industry – Mike Williams, Director, STS Solutions It is intended that the meeting will finish at approximately 2.30pm

Hosted By

Florette House, Wood End Lane, Fradley Park, Lichfield, Staffs WS13 8NF Date: Wednesday, 12th October, 11.00am

Lunch will be provided

please let us know if you have any particular dietar y requirements

Attendance is FREE

for full manufacturing, supplier and retail members attending (one per company).

To book your place please email Telephone: 01291 636341

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FutuRE proofing The industRy

Join us FoR ouR

BsA sAndwich & Food to Go conFEREncE At the crowne Plaza hotel, Birmingham city

on wednesday 19 october where we’ll be Announcing The findings of A unique MbA reseArch projecT conducTed in conjuncTion wiTh lAncAsTer universiTy. we seT The lAncAsTer MbA TeAM A cleAr brief To reseArch And MAke recoMMendATions on how The ApplicATion of Technology will AffecT The whole sAndwich And food-To-go indusTry in The nexT decAde. thEiR REsEARch FocussEd on FouR kEy AREAs 1. How technological change will affect sandwich and food-to-go manufacturing/making; 2. How technological change in manufacturing will affect retailers and vice versa;

3. How technological change will affect the way consumers purchase in the future; 4. How technological change in the retail sector will affect both consumers and manufacturing.

We are restricted to 120 delegates for this thought leadership event. Join us and keynote industry speakers to learn more about the research conducted by the group and of course, learn the findings from this ground breaking research.

Agenda: 9.30am - Registration and refreshments 10.00am - AGM 10.30am - Conference begins: 1.00pm

- Working lunch:


- Close

how do i join? Visit our website and click on Events cost for a full day’s conference including lunch and refreshments: £125+VAT members; £225+VAT non-members and guests.

All delegates will receive a copy of the report

worth £150

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Colston Bassett continues to conquer COLSTON Bassett Dairy is celebrating two distinct successes following the International Cheese Awards, and the announcement of this year’s Great Taste stars. The latest additions to the trophy cabinet include: a Gold medal for Shropshire Blue, and a Silver medal for Stilton at the International Cheese Awards; alongside three stars for Stilton, and two stars for Shropshire Blue at the Great Taste Awards. Held in Nantwich, Cheshire in July, this year’s International Cheese Awards saw a record-breaking number of entries. With more than 5,000

cheeses judged by a team of 200 experts, the Awards are one of the world’s largest celebrations of cheese. Colston Bassett’s achievements continue on the back of two successful years where the Dairy collected Reserve Champion

UK and Best Stilton in 2015 and won the highest prize of all Supreme Champion in 2014. This ongoing recognition, on a global stage, demonstrates the exceptional cheesemaking skill of the Nottinghamshire Dairy.

Harvey & Brockless produce artisan cheese guide SPECIALITY fine food producer and distributor, Harvey & Brockless have spread their extensive dairy expertise with the introduction of ‘The Guide to Artisan Cheese’. More lactic encyclopaedia than a range brochure; The Guide lists over 300 British and Continental cheeses – and is already proving to be an indispensable resource for chefs, restauranteurs and retailers, says the company. With over 45 years’ experience sourcing and supplying the finest dairy, Harvey & Brockless’ team of dedicated artisan aficionados have built one of the most comprehensive ranges of cheese available in the UK. With a wealth of learning to share with their customers, The Guide, features detailed descriptions, tasting notes and colourful stories about the amazing

people and places behind each cheese. Beautifully illustrated with stunning photography, maps and diagrams, the new brochure includes sections on how to store, serve and match cheese. The high quality tome is an all-inone reference tool for any business that provides cheese as part of its offering. Harvey & Brockless Category Manager and Wizard of Whey, Owen Davies, comments: “The Guide to Artisan Cheese has been a true labour of love. There is so much information to convey on the subject of cheesemaking! We felt that our customers deserved the chance to be able to digest all the wonderful cheeses that are available to them through Harvey & Brockless. By sharing our knowledge, we’re helping to encourage people to be a little more inquisitive in their choices.”

64 September 2016 SANDWICH & FOOD TO GO NEWS

Adding to the excitement, the Guild of Fine Food announced the results of their annual Great Taste Awards. The acknowledged benchmark for the speciality food and drink sector, recognition is highly sought after. Over 49 days, between April and July, more than 500 expert judges worked in teams to decide which products were worthy of one, two or three-stars. With just one third of the 10,000 entries receiving stars, collecting both two star and three star accolades is another significant achievement which places Colston Bassett in roughly the top 1% of entrants.

Stinking BiShop one of the BeSt cheeSeS Stinking Bishop is considered one of the best British cheeses, and undoubtedly makes a delicious addition to any sandwich. It’s sweet, creamy, yet surprisingly mild flavour, is reminiscent of a brie and it works well treated as such when used a sandwich filling. To balance the rich and creamy texture the sandwich bread should be artisan, dense and chewy but still crisp – although a well-made baguette also works perfectly. Great partners in the sandwich include tart, fruity chutneys such a damson. It’s also delicious alongside other flavours and ingredients including grapes, but pears work particularly well mainly as a result of being washed in the perry (made from Stinking Bishop pears) which creates its pungent savoury rind. Stinking Bishop is made in Gloucestershire and the local rugby club have even adopted the cheese as an accompaniment to their postmatch pick me up – the Stinking Bishop burger is now a staple offering!

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Putting the Grate into Britain

We’re already the UK’s largest independent cheese slicing company. Now, following the arrival of our brand new grating line, we’re upping production of grated cheese too! Add to this our ability to offer almost any type of packaging on our range of on-demand and bespoke sliced and grated options, and you’ll understand why we’re feeling particularly...great! To find out more about Extons Foods (including our export potential too) check out our new website at

Extons E xtons Foods Foods L Ltd, td, 5 aand nd 6 C Caldey aldey R Road, oad d,

0161 998 5734 0 161 9 98 5 734 w

Roundthorne Estate, R oundthorne IIndustrial ndustriall E statte,

0161 902 9238 0 161 9 02 9 238

//extonsfoods extonsfoods

Manchester M23 9GE 23 9 GE M an nchester M

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Extons invest £1m in new grating line FIFTEEN years ago Elizabeth Exton started delivering grated cheese to local sandwich shops from a humble 2000 sqft unit in Stockport. Today Elizabeth and her sister Rachael are directors of the UK’s largest independent cheese slicing business turning over £23m per annum. They slice 170 tonnes of cheese a week, employ 70 people, have recently doubled the size of the factory and invested £1million in a first class grating line. Quality cheese is the corner stone of this company which sets it apart in this often price driven commodity market. Product is carefully selected from specific creameries, constantly graded and rejected if not up to standard. The sisters have a hands-on approach to the business with diverse but complimentary personalities – Rachael manages the sales portfolio of £23m and Liz lives and breathes the cheese market while keeping an eagle eye on the factory It’s fair to say also that its customer service is exemplary. Orders are fulfilled seamlessly, problems though rare are resolved immediately and the team are always willing to go the extra mile for those inevitable last minute hiccups that the foodservice sector throws up.

As a family business time and care are taken to foster and retain an excellent loyal workforce who share the core values of the company There is also an extensive range of bespoke solutions available with slicing options to fit any carrier, from slider to panini to the 9 x 9 sandwich slice. To help

offset the sudden and volatile diary market surges the company can supply alternative formats or extra fine slices to increase yield per kg. Its new grating line is top of the range allowing the company to supply pack formats from 100 grm retail packs to 5 kilo pillow pack, all with the option of zip and tape reseal.

kerrymaid launcheS new grated cheeSe productS AN independent survey commissioned by Kerrymaid found that from a sample of 304 caterers across various foodservice channels, 94 per cent used cheese every single day. The popularity of the ingredient is showing no signs of slowing down, especially as the demand for grab-and-go continues to rise. The increasing demand for cheesebased products means that chefs and operators look for a versatile, easy to use products that can be used across a variety of applications. Kerrymaid is targeting the sector with a dairy range “created by chefs for chefs”, which includes Kerrymaid Grated Red and Grated White. The products have helped simplify the category for chefs and caterers by offering a range of foodservice-specific products with the taste of real Irish dairy.

“As always there are new flavours and trends emerging within the sandwich market, and consumers are choosing more adventurous options, such as pulled pork and slow cooked brisket, but cheese remains a vital ingredient giving added flavour, texture an hold to these trending options,” says the company. “Kerrymaid Grated Red and Kerrymaid Grated White come in convenient pre-grated formats that save time in the kitchen, and help operators widen their menu appeal and profit margins. Using Kerrymaid Grated in hot applications is a practical option for operators as the product does not clump and does not oil out, so the end result not only looks great, but tastes great as well. Kerrymaid Grated can also help to cater for those with dietary requirements, as both Kerrymaid Grated

66 September 2016 SANDWICH & FOOD TO GO NEWS

Red and Kerrymaid Grated White are gluten-free, contain no hydrogenated fats, and are suitable for vegetarians.”

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THE HOME OF GREAT BRITISH CHEDDAR Same great products previously known as

Serving suggestion for illustrative purposes only

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Provenance gives cheese sandwich sales a boost DAIRYGOLD Foods Ingredients UK Ltd (DFI) is urging foodservice operators to tap into growing customer demand for foods with provenance in order to drive sandwich sales. “Demand for cheese that can deliver on taste, quality and depth of flavour remains at an all-time high and cheese continues to be a hugely popular sandwich ingredient,” says Svitlana Binns, Customer Relationship Manager for DFI. “However, the type of sandwich cheese that people are looking for has changed, with consumer interest in provenance and traceability having a direct impact on the choices people now make when looking to pick up their favourite lunchtime staple.” Trends DFI closely monitors consumer trends to ensure its products deliver on flavour, functionality and value for money. One example of this is DFIs range of Branded Cheddars. “Cheese production in the UK has a strong heritage, and with demand for British cheeses in particular on the rise, we are giving customers the reassurance they are seeking with a range produced in the UK that includes Wookey Hole Cave Aged Cheddar, Barber’s, Taw

Valley, Davidstow, Cornish Cove and Cornish Cruncher cheddars,” Svitlana continues. “Available in varying formats including sliced, diced and grated, to meet the needs of foodservice operators, the range truly offers customers the choice, quality and provenance that they are seeking.” Produced from DFIs Leeds site – the largest soft cheese manufacturing site in the UK – Soft Cheese is also a key ingredient for foodservice operators and the perfect addition to sandwiches and wraps, offering versatility and giving operators a simple means of providing healthier alternatives that still taste delicious. DFIs soft cheese is

available in a wide range of variants including a reduced fat variety, presenting a simple way to create lowerfat alternatives that don’t compromise on taste. In July the company’s soft cheese offering scooped four awards at the International Cheese Awards, including silver for its Full Fat Clean No Salt Soft Cheese (Kosher approved). When it comes to sandwich cheese, in addition to provenance consumers are also looking beyond traditional cheeses and seeking variety and exciting flavours. Research shows that smoked and spice variants including chilli varieties are performing well, and DFIs Monterey Jack with Chilli is

ideally suited to meet the needs of consumers with an appetite for spice. A buttery mild cheese which gets its zesty kick from a generous addition of chilli’s and peppers, this cheese is available in blocked, crumbed or sliced formats perfect for sandwiches, wraps, pittas and subs. For customers looking for smoked varieties, DFI offers a number of different variants of its Smoked Cheddar, including its awardwinning Mild Cheddar Cheese which is smoked in an approved dedicated smoker. Other varieties available include English Oak, Spruce, Chestnut, Hickory, Cherry and Applewood smoked, all of which are ideally suited as sandwich fillings when used alone or with other ingredients. “Our advice to foodservice operators is to keep an eye on consumer trends, respond to customer demand and look forward to growing your sandwich sales,” Svitlana concludes.

President launches lingot soft mould riPened cheese Président has launched Lingot, a soft mould ripened cheese similar to Brie. Its rectangular shape makes it perfect for slicing into a range of tempting summer sandwiches, paninis and baguettes, says the company. Unlike bries that are round

wheels, its rectangular shape will help operators keep waste to a minimum and portion size consistent, making it a cost-effective choice. It is available in 1.2kg blocks for foodservice operators.

68 September 2016 SANDWICH & FOOD TO GO NEWS

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SANDWICH CHEESE Italian brand Nonno Nanni launches lactose free range in the UK ITALIAN cheese brand Nonno Nanni is launching in the UK with products including a lactose free range. The company expects its versatility and convenience to appeal to foodservice customers with versatile classic cheeses which can be used for a quick snack, sandwich filling or ingredient in savoury dishes or desserts. “ Its soft, fresh cheeses such as Stracchino and Robiola have a rich heritage and we believe that there is scope to introduce authentic, classic Italian favourites to Britain. In addition, there is the recent development of the Lactose Free range which really brings a new dimension to Nonno Nanni’s offering,” says James Mckeown, UK agent for AJA Portfolio Brands. Its lactose-free versions of Robiola, Caprino, Mascarpone and a new spreadable Cream Cheese are created using a special production technique where lactose is broken down into its two components, galactose and glucose. This means that digestive problems for those with intolerances are avoided, while the other nutritional properties and great taste remain unchanged. The Lactose Free range recently won Product of the Year 2016 (Lactose Free) at the Food Awards (Italy).

Lactalis professional brands celebrate record success LACTALIS Professional is celebrating after achieving record success at the ‘Nantwich International Cheese Awards 2016’ with key brands including Président, Lubborn, Galbani and Seriously Strong achieving a 36 awards in total - nine of which were Gold. This year judges sampled a recordbreaking number of entries (over 5,000) from across 27 countries. Jennifer Moulinier, Out of Home Brand Manager for Lactalis Professional, is delighted with the result: “We hear great things about our range of cheese brands on a daily basis, largely from the work we do with chefs across the industry. However, for our brands to be acknowledged at the world’s biggest and best cheese awards with 36 wins is a fantastic achievement and one of which we are all extremely proud. “The fact that we have not only matched but exceeded last year’s success has come as a complete surprise and we couldn’t be more delighted.” Made in the UK at The Lubborn Creamery in Somerset is the Gold award-winning ‘Capricorn Goat's Cheese (100g)’ which also received The Delamere Trophy for the Best Goat’s Cheese in the show.

Capricorn Goat’s cheese has a delicate velvety soft white coat and a mild, clean and slightly nutty flavour and can be enjoyed at different stages of maturity. The younger, firmer cheese can be utilised by chefs by crumbling into salads and used for grilling; whereas if left to mature up to its use by date, a creamier cheese develops for serving as a sumptuous starter. Italy’s no.1 cheese brand Galbani also received a Gold award for Mozzarella Block (1kg). The fresh, milky flavour and soft, stringy texture makes it a staple ingredient for a multitude of hot and cold dishes such as salads, pastas and pizza. Président also had huge success, winning Gold Awards for Camembert de Caractere (250g), as well as both the Slightly Salted Butter Block (250g) and the Unsalted Butter Block (250g). The unsalted butter has a smooth, nutty fresh taste that is reflective of its French heritage. Other notable awards included Gold for the new Seriously Strong Spreadable Vintage (125g), Silver for Goats Log (1.1kg) and a Very Highly Commended award for Seriously Strong Spreadable Lighter (125g).

Quicke’s clothbound cheese varieties QUICKE’S eleven clothbound cheese varieties each offer something unique, says the company. “This year our Oak Smoked Cheddar has had a run of award success receiving: ‘Best Dairy Product with Added Flavour’ at the Great Yorkshire Show; a gold medal at the International Cheese Awards; and one

70 September 2016 SANDWICH & FOOD TO GO NEWS

star at the Great Taste Awards. Providing a tasty twist to the traditional cheddar sandwich, Oak Smoked has a naturally gentle, smoky taste, followed by delicious creaminess.” Quicke’s continued success is due to the special way the cheese is produced, says Tom Chatfield, Sales & Marketing Manager.

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Pret A Manger opens its first motorway shop at Welcome Break PRET A Manger has opened its first motorway service shop as part of a trial partnership with Welcome Break at South Mimms Services. The move represents another estate diversification for the company, which opened its first hospital and university sites last year. Rod McKie, CEO of Welcome Break, is likely to have been able to judge the merits of Pret better than most, as a former operations director of the chain. He said: "Welcome Break is very excited about the prospect of working with Pret on the UK motorways and indeed, putting the much loved Pret brand on the header boards for the first time. “I am confident that this trial will be successful and lead to a long term partnership with Pret A Manger, and bring this amazing brand alongside our world class portfolio of brands to offer even greater choice to the travelling UK public.” Pret A Manger CEO, Clive Schlee, added: “This is a new area for the Pret business, and one we’re looking forward to exploring. We’ll obviously have our own kitchen on the premises, allowing us to serve motorway customers with fresh, natural food, handmade throughout the day. I’m sure this natural food, and our

organic coffee, will be well-received by motorway customers.” The first shop will be a twelve-month trial with Welcome Break, and if successful will lead to other Pret shops opening in Welcome Break Service Stations. Schlee adds, “We will watch the results of the South Mimms shop with interest, and look forward to seeing how customers respond to Pret in this new environment.” Welcome Break is one of the UK’s leading independent motorway service operators and has 27 sites across the UK.

Current food and retail brands include Waitrose, Starbucks, Harry Ramsden’s, Papa John’s, Dunkin Donuts, Krispy Kreme, WHSmith, KFC and Burger King. Meanwhile, Pret has announced that its customers in the UK can now pay for their purchases using Android Pay, up to the value of £250. Pret’s UK shops have been accepting contactless payments since the technology first became available around seven years ago. Now 65% of all card transactions at its shops are made using contactless technology. Android Pay will be available in all its 310 UK shops.

New concept store for EAT EAT has launched a new concept store in Finsbury Pavement, London. Afroditi Krassa, the renowned architect behind Itsu, Heston’s Perfectionist Café at Heathrow Terminal 2 and Dishoom, is behind the new look. Unlike other stores, all the cooking and serving will be visible, so customers can expect to smell the baguettes being baked, see the soups being stirred and garnished and the coffee being ground all from the open kitchen and service area. This new design will be

the platform for the next phase of store expansion, with stores in Ealing and Chichester taking the total store estate to 120. Chichester sees the extension of the new concept into a market town format, gearing the menu, service and environment around a relaxing place to meet and spend time for great seasonal food and hand crafted coffee. Later in the year EAT will open its largest ever store within Liverpool Street Station. At 2,840 square feet it will adopt

72 September 2016 SANDWICH & FOOD TO GO NEWS

the new format to serve the 122m passengers passing through the UK’s busiest station each year. Brand Director, Sarah Doyle comments “ EAT will be expanding beyond London over the next 12 months, and the new store

format is a key feature of the roll out. We are already well known for our healthy hot food, but we’re seeing increasing demand for our fresh offering, with salads showing a 4% like for like growth in the year to April.”

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London Bio packaging and Bunzl launch new graze pots starter kits FOLLOWING news from supermarket giant Tesco that sales in leafy salads rocketed by nearly 300 per cent in the last year, London Bio Packaging, together with Bunzl Catering Supplies has launched a Graze Pots Starter Kit under its ‘Revive’ range of recycled and recyclable food packaging. The Starter Kits include 200 pots 100 medium (300ml) and 100 large (350ml) - 200 lids and 200 toppers. Utilising London Bio Packaging’s know-how in sustainable product development, Graze Pots are said to provide caterers with a solution to package and present ‘snack size’ portions, in a high clarity pot containing 30% recycled PET content. To ensure optimum on-the-shelf appeal for customers, the packaging has been designed with a rounded curve base for aesthetic appeal, whilst the secure lid with a recess, allows for label application and easy stacking.

The innovative Graze Pots can be sealed with either a lid or an ingredient filled topper and lid, allowing caterers to invent and present a limitless number of flavour combinations, whilst also keeping wet and dry ingredients separate; such as a leafy salad and dressing. To complete the grab and go package, Bunzl Catering Supplies has developed opaque 55mm circular food packaging labels, perfectly fitting Graze Pots and lids. Also made from PET, the labels are designed to be recyclable in the same way as the pot

and the lids, without needing to separate the label from the product before disposal. As part of the wider range of off-the-shelf labels from Label 2 Go, they can be easily over-printed with Food Information Regulations (FIR) compliant labelling via the Bunzl Catering Supplies Caterlabel service. Paul Willcocks, Director of Exclusive Brands, Bunzl Catering Supplies, commented: “The UK grab and go sector has seen a gradual shift away from traditional sandwiches and carb filled dishes, to lighter and healthier salad options. The move has led to caterers having to stock a completely new style of packaging that is able to hold and preserve the wide variety of different foods available. Our new starter kits introduce this style of food to the caterer, allowing them to experiment with any number of different grab and go dish combinations and sizes.”

Colpac achieves first AA status under BRC’s newly revised packaging standard COLPAC, one of the UK's longest established manufacturers of food packaging solutions, has received its highest BRC accreditation to date – an AA rating – in a recent BRC packaging audit. In their 10 year history of BRC auditing this is the highest accolade Bedfordshire-based Colpac have achieved - the highest possible position for a planned audit. The news is especially pleasing in light of the BRC’s revised global standard for packaging and packaging materials, Issue 5, which was announced last July. Fundamentally the key focus in this revision was the move from ‘best practice’ to ‘excellent practice.’ Managing Director Neil Goldman

commended his team for the immense amount of focus placed on maintaining safety and quality as a top priority throughout the business. “I believe the improved result was due to increased ownership and a clear understanding of the requirements of the new standard by all, involving key personnel in addressing new and existing clauses ensures effective and continuous compliance.” Over the last 12 months Colpac, who design and manufacture cartons, lids and trays for the food service industry, have invested in a new dedicated Compliance role, to drive improvement by raising the profile of its external standards and implementing and monitoring internal policies that support them.

74 September 2016 SANDWICH & FOOD TO GO NEWS

The BRC Global Standard for Packaging & Packaging Materials certification is viewed as a benchmark of quality, safety and legality; and has been recognised and adopted by retailers, manufacturers and packaging businesses worldwide. The standard sets out HACCP (Hazard Analysis & Critical Control Point) good manufacturing practices, hygiene, safety and quality requirements for packaging manufacturers supplying the food and consumer products industries. It also helps retailers and food manufacturers meet their legal obligations. Over 3,000 suppliers in over 80 countries worldwide have chosen to be certificated by BRC Global Standards.

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Kettle Foods takes full ownership of Julian Metcalfe’s Skinny Popcorn

English Provender Company wins Sainsbury’s listing for Proper Pickle BRITISH manufacturer and distributor of premium chutneys, pickles and condiments The English Provender Company has secured nationwide listings with Sainsbury’s for its Proper Pickle. The range, which includes Beetroot, Chunky and Finely Chopped varieties, entered 300 stores across the country in August. Made with authentic, natural ingredients that champion British produce and with no added preservatives, colours or flavours, the range is aimed at consumers looking for a quality pickle to liven up lunchtimes and provides an attractive alternative to current pickle offerings, it says. “We are delighted to confirm our listing for Proper Pickle with Sainsbury’s, adding a third major listing to our existing portfolio with Waitrose and Asda,” comments English Provender Company Brand Manager, Joanne Walsh. “Since the launch of the product in November 2015, the range has received fantastic feedback and is helping to bring the pickle category back into growth.” The listing recognises The English Provender’s strength in the retail grocery market, building on the current listings in store.

KETTLE Foods, maker of premium crisp Kettle Chips, has completed the acquisition of Metcalfe’s skinny Ltd, by acquiring the remaining 74% of their business to become full owners of the brand. Kettle Foods had initially acquired a 26% stake in the business in January this year. Metcalfe’s skinny popcorn is reckoned to be the UK’s leading premium popcorn brand, which also incorporates a fast growing range of corn and rice cake products. The UK Popcorn market is said to be one of the most exciting categories within the UK snacks market, growing by 45% over the last 2 years, and is set to grow further as consumers increasingly seek out lighter snacking options. The addition of Metcalfe’s skinny popcorn, to the UK’s leading premium crisp brand, reflects the ambition of the Kettle Foods business to evolve into a more widely based snacking leader and further extends the Company’s ‘betterfor-you’ strategy.

Ashley Hicks, Managing Director of Kettle Foods, commented: ‘We are delighted to acquire Metcalfe’s skinny popcorn, which is an incredibly innovative premium brand and which has built such a strong foundation in the UK market. We now have the opportunity to extend the brand’s success story with further innovation and brand development, and as a result drive even stronger growth in this exciting category’. Julian Metcalfe and Robert Jakobi, previous co – owners of Metcalfe’s skinny commented: ‘We are very excited about the opportunity for the Metcalfe’s skinny popcorn brand to expand with the support and expertise of the Kettle Foods organisation. “This is a unique opportunity to bring the best brains in snacking together under one roof to truly give Metcalfe’s skinny the international opportunity it deserves. This is a positive step on many levels that we know will not only showcase the brand’s potential but will benefit our customers in the long term too.”

Tom’s Kitchen team up with Sub Cult on street food subs TOM’S Kitchen Chelsea recently teamed up with Anglo American street food specialist Sub Cult, to create the “ultimate” hot gourmet sub menu for a pop-up at the restaurant. Using fresh ingredients and “unique flavour combinations”, the partnership launched the Rodeo Sub with aged sirloin cooked rare and served with

truffle mayo, confit shallot jam, provolone picante and pickled serrano chilli (£9); the Sub Claws with poached Brixham lobster, saffron aioli, pickled fennel, radish, and lemon and chive (MP); and the vegetarian Sub Terranean with woodland mushroom, stilton, roasted garlic, thyme and black truffle.

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The team also worked with Chef and Tom’s Kitchen founder, Tom Aikens, to create a special flavour, exclusive to this pop-up, called the Tom’s Schnitzel Sub featuring chicken schnitzel, red pepper relish, aioli and rocket (£9). The company won Best Sandwich category in last year’s British Street Food Awards.

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Herald Plastic H

erald Plastic is a family-run business that has been manufacturing and importing disposable catering and janitorial products to wholesalers for almost 30 years. From plates and cutlery to containers, service packs, disposable gloves and chafing fuel, Herald Plastic supplies 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. A key service that Herald offer in addition to their core product range, is bespoke packaging for clients looking to showcase their brand or to stand out from the competition. They print a wide range of different packaging types from double

walled cups in a range of sizes to ice cream pots, printed boxes or sleeves for all foods such as fish & chips, chicken, etc. Herald

can also print all sizes of greaseproof wrapping to create branded wraps as well as bun cases, bopp film and printed vac bags and straws.

Contact details: Tel: 0208 507 7900

This bespoke packaging service is a rapidly growing area of the business and Herald Plastic are uniquely positioned to offer standard and custom packaging solutions with lower minimum order volumes than many other suppliers. With over 30 years of expertise in the sector, Herald’s team of specialists are capable of meeting the most difficult brief from their clients, delivering quality bespoke packaging solutions on time and on budget, from branded coffee cups to something more challenging! The company is constantly looking at new ways to develop and grow. As well as expanding their bespoke packaging business, Herald have also invested in new technology to benefit all aspects of their business. They have also invested heavily in staff recruitment to expand their sales and customer service teams – and have recently become a proud member of the Foodservice Packaging Association (FPA). All of this investment will inevitably ensure that the company is well positioned to continue to provide outstanding products and customer service to its clients for the next 30 years. September 2016 77

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Walkers launch ‘Go Barmy For A Sarnie’ crisps promotion WALKERS is out to drive frequency and incremental sales in the out of home lunch category by partnering with Heinz on a number of new crisp flavours based on popular sandwich fillings. It’s launching six new limited-edition sandwich-inspired crisp flavours, such as ‘Toasted Cheese and Worcester Sauce’, ‘Bacon and Ketchup’ and ‘Cheese, Cucumber and Salad Cream’. The logic behind the ‘Go Barmy For A Sarnie’ promotion, say Walkers, is that sandwiches are a national institution amongst Brits, being four times more popular than second placed soup, (according to Kantar Worldpanel) and one in five sandwich lunches contain crisps and snacks. Ayman Nasreldin, Director of Out of Home at PepsiCo, comments: “We know consumers enjoy our flavour campaigns and out of home outlets benefit enormously from the buzz which

they generate. Crisps are a regular feature at lunchtime for many people, so we came up with a concept that would incorporate the great taste of their favourite sandwiches in crisp format. “Last year, ‘Bring it Back’ received over 1.35 million votes and generated over £13 million RSV sales in just 10 weeks. We are confident that this campaign will really capture consumers’ interest, stimulate demand and help to drive sales especially as ‘Go Barmy For A Sarnie’ tested extremely well, outperforming key performance measures and rating amongst the most popular Walkers’ promotional initiatives ever.” To highlight the new variants, the promotion will give consumers the chance to win £10,000 every week, as well as ‘sarnie’ themed prizes and free crisps. Eye-catching promotional packs, which feature sandwich images and the

Small Batch Coffee to open first site outside Brighton and Hove BRIGHTON and Hove coffee chain Small Batch, which is majority owned by sector investor Luke Johnson, is to open its first site outside the city, in Worthing. The company, which was launched ten years ago and has eight shops in Brighton and Hove, is opening the outlet in October. Food to go includes a range of filled sourdough breads, homemade cakes, sweet and savoury pastries, locally sourced ices, yoghurts and freshly squeezed juices. The 1,775 square foot venue will

have seating inside for 100 people and an external dining area for about 20 customers. Open from 7am to 7pm, it will offer an array of artisan coffees, from its signature freshly roasted Goldstone Espresso, through to new single origins coffees sourced from Guatemala, El Salvador and Ethiopia. The store will have a different look and feel with a syphon filter brew bar, a world map mural showing the core coffee continents and a vibrant colour scheme contrasted with stark white walls and an industrial interior.

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Heinz, HP and Lea & Perrins logos, are now available. Available in 40g singles, each promotional pack will feature an instant-win code which consumers need to enter online to reveal whether they are a winner. The campaign is supported by television advertising as well as heavy-weight PR, digital and social media activity – plus there will be a “unique and exciting experiential activation”, to be unveiled at a later date. Chris Isaac, Brand Manager Heinz Tomato Ketchup, adds: “Heinz Tomato Ketchup, Heinz [Seriously Good] Mayonnaise, Heinz Salad Cream, Heinz Yellow Mustard, HP Brown Sauce and Lea & Perrins Worcestershire Sauce are perfect partners for sandwiches. We’re thrilled to be teaming up with Walkers and excited to see our sauces available in a crisp sandwich format. We’re sure this promotion will be a great success.”

Geeta’s Smooth Premium Mango Chutney WE mistakenly referred to ‘Geeta’s Smooth Premium Mango Chutney’ as ‘Geeta’s Pomegranate Smooth Mango Chutney’ in the recipe of the Sandwich Designer of the Year winner in the July issue. This product does not exist. The correct name should have been ‘Geeta’s Smooth Premium Mango Chutney’. Apologies to Geeta’s.

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H&T Walker have been importing tuna for over 100 years. Quality Tuna at remarkable prices We ensure timely and consistent 365 day supply at the lowest possible input cost.

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

Tel: 01326 231800

Email: “It has to be good to be Goddess!�

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“Labels-to-Go” LX500e Color Label Printer is said to be the perfect printer for the food-to-go sector. Its high-yield, tricolour ink cartridge keeps cost per label low. Fast print speeds and an optional builtin guillotine-style cutter allow users to quickly print and cut their short-run labels. Labels can include fullcolour photos, illustrations, graphics, barcodes and even the smallest texts such as best before dates, nutrition facts and ingredients. Especially small businesses know that their labels must look professional in order to

stand out. With an LX500e they can produce labels that look as good as large, national branded products. And they can print labels when, where and in the quantities they are needed. At lunch! Primera’s UK distributor KTEC Group will showcase the LX500e at stand M140.

NEW DYNAMIC MIXER TOOL ATTACHMENT VISITORS to ‘lunch!’ keen to ensure the food safety of their offerings, will be interested in a visit to the Dynamic stand (M316) where the new Dynamic M90 Mixer Tool Attachment will be shown in the UK for the first time. Developed to further assist busy caterers in the efficient and thorough cleaning of their kit, the mixer is manufactured so that all of its parts are fully removable using a small screwdriver. After unscrewing the screw from the blade, the foot can be easily unscrewed and the inside taken apart for precise and thorough cleaning. It satisfies the HACCP (Hazard Analysis and Critical Control Point) system, which ensures that operators look specifically at how they handle food and introduce procedures to make sure the food being produced is safe to eat. With each part able to come apart, the new Attachment can be cleaned thoroughly and hygienically to help ensure food safety. This is particularly important when it comes making soups and sauces – items which coat the blade of the equipment and which therefore mean that the kit requires comprehensive cleaning.

Phat - Hot to Go THE Phat Pasty Co are always innovating, bringing new offers and products as part of their Cornish offering and heritage to customers. The new range is made in Cornwall and allows operators to simply bake-off in store and display. With 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 both a traditional flavour profile, along with on trend flavours to tempt customers. To help build the growing demand for hot breakfast sales, there are also 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 Paul Clark, The Phat Controller. Phat recently became Supplier members of the Soil Association’s, Food For Life Catering Mark Scheme. The range features British Farm Assured meats with local sourcing and provenance. All products are available via Bidvest Foodservice nationally. For more information contact The Phat Controller on 0777 576 4454 or email CONTACT: Paul Clark The Phat Controller 07775 764 454

FLEXESERVE ZONE – WITH MORE CAPACITY! AT this year’s lunch! show, caterers can check out the new five-tier Flexeserve Zone heated display unit from The Alan Nuttall Partnership, introduced to give food to go operators even more capacity. The unit is being unveiled at stand G11, to sit alongside a range of products for the food to go and coffee and sandwich shop market. The five-tier unit builds on the success of the three and four-tier cabinets, used by everyone from Crussh, Costa and Pret A Manger to Greggs and Dunkin Donuts to maximise on their food to go offer. Mick Steele, technical director for Nuttall’s, said: “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. The Zone is transforming this rapidly expanding market and changing expectations for the better, and launching a fivetier unit gives caterers even more opportunities in this lucrative

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market.” The awardwinning Flexeserve Zone ultimately 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 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. or call 01455 638300.

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Food to go drives Greencore’s Convenience Foods Division GREENCORE’S Convenience Division’s growth is being driven by its food to go business, which continues to outperform the market, says the company in its latest results. The food to go business is benefiting both from new business wins reported in the year and from the impact of new product launches, it adds. Commissioning of the new sandwich capacity in Northampton has progressed in line with plans. The business is also well advanced in adding new production lines at its other UK sandwich facilities to enable the roll out of new business wins. Its Convenience Foods recorded Q3 revenue of £349.9m, 5.4% higher than

the prior year on a reported basis and up 4.6% in constant currency. In the UK, Q3 revenue was 5.7% higher than in the prior year and 6.7% higher Year to Date. In the US, Q3 reported revenue was 4.1% higher than in the prior year and 1.0% lower on a constant

currency basis in the context of a particularly strong comparator period. The modest underlying revenue decline in Q3 in the US reflected product exits following the closure of the Brockton site (an estimated impact of three percentage points) and the phasing of shipments in frozen products.

US financial performance has been encouraging in the quarter, in line with the expectations set out at the half year, it says. The EU referendum has resulted in greater uncertainty with regard to the UK economic outlook and the longer term implications remain unknown, it adds. “At this stage, our assessment is that the short-term impact on Greencore is likely to be modest.” The Greencore UK businesses import less than a quarter of their ingredients and packaging materials. Given forward purchase arrangements, the depreciation in sterling is not expected to impact profit delivery in the current financial year, it adds.

Urban eat aims for the vegetarian gap with new ‘Roots’ range URBAN eat has unveiled a new range of vegetarian and vegan products. The ‘Roots’ range, approved by the Vegetarian Society, contains nine different sandwiches and wraps. The range will offer non meat-eaters a variety of multi-cultural cold eat options ranging from ‘The Beat Goes On’, a goats cheese and beetroot sandwich on farmers bread, to the neatly named ‘Beany McBeanface’ wrap – a spicy bean, pepper and guacamole tomato wrap. The range has six new sandwiches, including ‘Feta The Better’ (feta cheese, olive and peppers), ‘Rocket Eggs’ (egg mayo and spicy tomato chutney) and ‘Mozza Ella Ella’ (mozzarella, pesto, tomato and rocket). For a lighter bite, there are two new wraps alongside ‘Beany McBeanface’; the ‘Devilish Egg’ wrap – a spinach wrap with Bombay egg and mango chutney – and the ‘A-Mezze-ing’ wrap,

which is a tomato tortilla wrap with harrisa houmous and sweet potato falafel. The ‘A-Mezze-ing’ wrap is one of three vegan products within the range, with the other two being the ‘Bhaji Bonanza’ sandwich – onion bhaji and mango chutney and the ‘Shabby Chic Pea’ sandwich, which is harissa houmous, chickpea, carrot and orange chutney. Senior Brand Manager Isla Owen hopes it will give vegetarian and vegan customers a wider array of lunchtime options, saying: “It’s really important to us that we are able to offer something for everyone so we wanted to bring our vegetarian customers a range that gave them a lot choice. “It’s estimated that around 12% of the UK population follow a vegetarian or vegan diet and we felt there was a real gap for some innovative food to go products, so we have carefully

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developed exciting flavours, created quirky product names and colourful packaging to offer much more choice for consumers looking for non-meat options. “We have taken inspiration from flavours from all over the world; we were keen to move away from just traditional meat-free recipes and we feel we’ve done that and have some really tasty, fresh, exciting products.”

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Temptations café aims to expand with crowdfunding cash

Pictured with the new Year of Food and Drink Sandwich, left Michele Shirlow, chief executive, Food NI, David Graham, executive chef, Around Noon, and Louise Moss, Ground Cafes

Sandwich specialist tastes success with innovative flavours A special sandwich made by Around Noon Sandwiches to mark Northern Ireland’s first Year of Food and Drink initiative is proving to be a hit in food to go markets in both parts of the island. Around Noon, based in Newry, County Down and a specialist in food to go solutions, developed the sandwich as part of its support for the Year of Food and Drink to increase awareness of Northern Ireland food and drink, particularly in the Republic of Ireland, now its biggest and fastest growing market. The sandwich is a hand rolled sourdough baguette filled with sliced avocados, slow roasted tomatoes and rocket from Willowbrook Foods in Killinchy, County Down, with a creamy sriracha dressing from another Northern Ireland company, Rich Sauces in Newtownards, County Down. It retails at around £4.25. David Graham, Around Noon’s executive head chef, said: “We wanted to create a sandwich which would showcase the creativity of food production in Northern Ireland and could be used by us to show our support for this hugely important initiative to promote our excellent food and drink. “What we’ve produced is a unique sandwich that demonstrates that Northern Ireland companies are creating products that blend traditional and contemporary ingredients and culinary expertise to provide outstanding taste.”

SAMMIES gold award independent winner Temptations cafe is looking to raise £600,000 through an equity crowdfunding campaign on Seedrs to add two more units to its two London sites. Both cafés in Clerkenwell and Highbury Corner, which feature a distinctive orange colour, have shown they can successfully operate in the competitive café market by being located in prime retail pitches with a number of the big chains nearby. It’s not the first time the company has investigated crowdfunding. It looked initially at raising £600k for 20 sites in 2014, but came to the conclusion that the timing wasn’t right, and decided to focus on refining the product instead. Two years down the road and now serving around 250,000 customers in the last twelve months alone, Temptations has undoubtedly become a successful destination for City workers in its catchment areas, looking for freshly cooked food and also the chance to recharge phones thanks to its early adoption of tech gadget ‘Air Charge’ in both locations. As well as their own blend of coffee, the shops serve their signature hot roast sandwich, hot grab and go burritos, fresh juices and hot dishes, all freshly made on site, from ingredients cooked on site. Tim Watts and Graham Harris, the founders of Temptations, are looking

for additional sites in central London. They have both previously worked in finance and property, and are Islington locals. Graham, former Chief Finance Officer of All Star Lanes, said: “We are very excited to be offering our loyal customer base the opportunity to invest alongside Seedrs investors, giving them a unique opportunity to play a part in our future growth. Our campaign is a natural progression for the brand, and we plan to use the funds to facilitate our expansion plans across London and become a household name”. The bright orange-fronted sandwich shop will be issuing three new investor rewards cards based upon the level of investment on Seedrs. An orange card will be awarded for investments of £1,000, a platinum card for £5,000 and a black card for those investing over £10,000. Each card will be preloaded with points. This year alone, it says, customers have chewed through 7 tonnes of chicken breast, 2.5 tonnes of streaky bacon, 1 tonne of ham, 3 tonnes of lettuce, 5,000 cucumbers and 3,800 avocados and 7,000 quiches Tim, former CEO of FTSE 250 company Bradford Property Trust, said: “With the foundations in place it now starts to get really exciting as we begin to splash our name everywhere or, as we are calling it ‘Let’s Paint the Town Orange’”. September 2016 83

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Top sandwiches at

Orford’s Pump Street Bakery Pump Street Bakery, an award-winning artisan baker based in Suffolk, turns out some of the best sandwiches in the country … as well as handmade chocolate and doughnuts


ump Street Bakery Café in Orford, Suffolk just has to be one of the best places for food to go in the country. It’s a showcase for their fantastic artisan bread and pastries, all made at the bakery, and the menu has included such gourmet items as Orford-smoked salmon, dill cream cheese & pea shoots on Montreal bagel; Pulled pork & buttermilk coleslaw on a brioche bun; Leek, Lincolnshire poacher & thyme tartlet, salad; and Ogleshield and Montgomery's cheddar toasted sandwich & green bean chutney. But the menu changes frequently. On another day it might be something like salami, roast fennel & rocket or an egg, mayo & watercress.

It was founded in November 2010 by father and daughter team Chris and Joanna Brennan, the result of Chris developing his skills as a self-taught baker over many years, and Joanna’s enthusiasm for all things gourmand. Chris manages the baking team, while Joanna takes care of the shop and cooks for the café. The shop is located in a 15th Century building on Orford’s Market Square, now renovated after being unoccupied for almost 20 years. Previously the building had housed many businesses including Barclay’s Bank and Melton Real Ales. Number 1 Pump Street now houses the shop, café and café kitchen, while the bread is baked just a few hundred yards outside

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the village at Richmond Old Dairy in Gedgrave. Once Chris had mastered fantastic baguettes, he went on to produce an excellent sourdough loaf from a makeshift bakery in his garage. Then selling from a stand at the local farmers' market, it became obvious that he had the makings of a business. When a shop on the Market Square became available, they restored the space, turned it into a cafe, and started to bake the bread in a converted barn, producing up to 400 loaves on a daily basis, as well as pastries, cakes and croissants. They have now extended their focus on quality to chocolate. Along with only a few other UK producers, they are making small batch, handmade chocolate from beans imported directly from family farms and cooperatives around the world. Upon arrival in their bakery, they hand select the beans and then carefully roast, winnow, grind and ‘conch’ them for up to five days before maturing and tempering the chocolate into bars. They tailor the process at each step of the way to coax a unique flavour from the different types of beans. “This obsessive care and attention to detail yields a chocolate that is entirely manufactured in Suffolk and unbelievably delicious, just like our bread,” they say.

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“We believe that using only the best quality ingredients, along with obsessive attention to detail in production, yields the best bread and pastries and the same applies for chocolate. We spent two years sourcing our beans before we launched our chocolate and we are constantly searching for new farms and cooperatives to work with. “The terroir, variety, growth, harvest, fermentation and drying of the beans before they get to us, will all affect the final flavour of the

chocolate. We look for beans that come from owner-operated farms and cooperatives in fertile cacao-growing locations, with good bean varieties.” What about publicity? Most outlets rely on the occasional bit of advertising or generate stories for the local newspapers. So what about advertising on TV during the Oscars? The going rate is probably around $2m! So by anyone’s standards, a mention during an acceptance speech at the ceremony has to be worth its weight in gold.

Incredibly, two years ago, while international brands were paying huge sums to advertise in one of the mostwatched television events of the year, Suffolk’s Pump Street Bakery got a mention when local film director Mat Kirkby won an award, and they gained worldwide exposure as a result. In his acceptance speech, Mat told the audience of Hollywood A-listers that he was “particularly happy” to win his Oscar for best live action short film because it meant he would receive one of the bakery’s “fantastic doughnuts”! Mat, who lives in nearby Shottisham, is a regular at the bakery’s cafe, and is reported to have spent time there working on the script for his winning film The Phone Call, cowritten by James Lucas. The bakery’s freshly made doughnuts are said to be a particular favourite of Mat’s, and so he was promised at least one free for winning the Oscar. They are baked each day from scratch before being fried and filled with either custard, made freshly on site, or rhubarb or raspberry jam, which is ordered in, having been cooked at a lower temperature to retain more of the fruits’ flavour. But the doughnuts are just one small part of this business which has built up a reputation as one of the best artisan bakers. Surely just a question of time before there’s another mention at the Oscars. September 2016 85

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Sandwiches sales take a 6% hit, according to new Planglow research R

esearch undertaken by Planglow is said to have revealed new insights into the grab and go market: a slight dip in popularity for sandwiches while sales of hot food and drinks have soared. The research is based on sales of more than 50 million compostable packaging products sold by Planglow over the past two years and the company is attributing the shift in consumer tastes to the rapid growth of the street food movement. Planglow estimates that hot food offerings now account for 8.6% - or nearly one in twelve purchases which is a 2.5% increase in their grab and go market share. Hot drink sales have risen too - by 2.2% - now commanding a tenth (10.2%) of the market.

Planglow’s marketing director Rachael Sawtell commented: “The ‘street food boom’ is the principle driver behind this shift and we need look no further than the latest cookery programmes or our local supermarkets to see what a significant impact the movement has had. “What’s more, street food style offerings typically take a more flexible approach to mealtimes so it makes sense that hot drink sales have risen in line with this. The reason being, when consumers can access grab and go any time of day, the average number of purchases they make is likely to go up. And, if they are buying more grab and go food items, they are more likely to purchase a drink at the same time or perhaps grab a

beverage on its own to tide them over till later”. Further findings from Planglow suggest that, over the past year, sandwiches have lost a 6% slice of grab and go sales. However they still retain an incredibly strong 63% market hold! Meanwhile salads have parted company with 3% of the grab and go market when compared to the previous year. Salads now amount to just one in forty purchases which means that the average consumer is 25 times more likely to choose a sandwich than a salad-to-go. Snacks on the other hand, have remained consistently popular, with baked and bagged snacks accounting for around a sixth (16% of) out of home purchases for the second year running.

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Sandwich TrendS As in previous years, baguettes remain the most popular carrier and 46% of all sandwiches being served out of home are baguette-based - a 2% increase on the previous twelve months. Wedges too have shown a 2% increase and now lay claim to just over a third (38%) of the sandwich market. Wraps have remained level at 4% - that’s one in every 25 sandwich purchases - while square cut sandwiches have dropped from one in every six sandwiches consumed to one in eight. reGiOnaL TrendS Sandwiches When it comes to sandwiches the East of England has the edge, where two thirds (66%) of all grab and go sales is a sandwich product. Wales and the rest of England fall just shy of this coming in at around 63% each. Scots eat the least sandwiches with just under half (48%) of the country’s grab and go purchases being a sandwich item. Scots however, are the biggest consumers of baguettes the most popular bread choice throughout the entire UK – and here more than half (52%) of all sandwich sales are a baguette. Conversely consumers in the West of England and South Wales eat 10% less baguettes - at 42% of total sandwich sales this is the least throughout all of England, Scotland and Wales. Salads and Snacks Consumers across South Wales and the West of England eat the most salads – one in 28 grab and go purchases is a salad – while also consuming the most bagged and baked snacks too, almost a fifth (18%) of the regions total grab and go food sales. The East of England eats the least snacks (one in seven) and the least amount of salads too with less than one in 50 sales being a salad. Hot Food and Drinks For the second year running Scottish consumers continue to enjoy the most hot beverages out of home equating to more than a fifth (21%) of the country’s total grab and go sales. Though Scotland’s hot grab and go food sales are the lowest of the entire UK - at 6.4% of the market they equate to around one in every 16 purchases. Consumers in the West of England and South Wales drink the least hot beverages, one in 23 purchases (4.4%) but consume the most hot food - 10.4% or one in ten purchases.

Sawtell commented: “While sandwiches have lost a little ground they still dominate the market and, if you sell baguettebased sandwiches, you should be on to winner because they really are by far and away the most popular. In fact we estimate, that in the last year alone, almost half (46%) of sandwiches sold within the UK were baguette-based and that one fifth of the entire grab and go market is dedicated solely to baguettes which exceeds the popularity of hot food options more than seven times over. “Topping the bread charts is nothing new for baguettes they’ve been the most popular carrier for some time - something

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we're calling the 'Baguette Effect' because, quite simply, consumers LOVE a baguette-based sandwich. They represent quality, taste and value for money - not to mention a touch of continental chic - so when it comes to baguettes it's hard to go wrong. And while sandwiches have taken a slight hit, we don’t think they’ll be disappearing off menus anytime soon – not least as they are able to accommodate so many of the key street food trends. What’s more, for every hot grab and go option (8.6% of the market), there are almost as many (8%) made to order - often street foodstyle - sandwiches being prepared”.

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EGG SAFETY UPDATE Ian Jones, Chairman, British Lion Egg Processors, explains why food manufacturers and retailers should look for the Lion.

At Beacon Foods, we’re passionate about sourcing and preparing the most delicious foods that the culinary world has to offer. We take the best fruit and vegetables, herbs and spices, beans and pulses and make amazingly tasty stuff with them. From our award winning chutneys, sauces, compotes, stuffings and zests, to our supertasty chargrilled and roasted vegetable mixes. We pride ourselves on offering responsibly sourced lovingly prepared food to compliment your menu.

Telephone: 01874 622577

A recent E-coli outbreak linked to imported prepacked salad, has put the food safety of imported foods back in the media. Jones says, “In recent years, there have also been several food safety issues linked to imported eggs and egg products, so it is imperative that care is taken over sourcing, especially as new research shows that 60% of shoppers are concerned that imported eggs are being used in products such as quiches, egg sandwiches and Scotch eggs. “To reassure your customers, make sure you use British Lion egg products and put the Lion logo on packaging, which guarantees food safety controls above and beyond those outlined in current legislation.” In addition, the Code of Practice for the Production of Lion Quality Egg Products is the only recognised egg processing Code of Practice and adds further, stringent food safety and hygiene reassurance, including: British guarantee Full registration and traceability of hens, eggs and feed ■ Enhanced hygiene and Salmonella controls and Salmonella testing ■ Feed controls, including production of feed to Universal Feed Assurance Scheme (UFAS) Standards ■ Independently audited to the ISO 17065 standard ■ ■

To advertise call Paul Steer on 01291 636342 September 2016 89

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QED supplies modular kitchen and coffee shop for company’s new European HQ QUALITY Equipment Distributors (QED), based in Glasgow, 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

Sample a wide range of coffees at the Matthew Algie stand MATTHEW Algie is a wellestablished coffee shop authority, supplying coffee, machines, training and industry insight to thousands of operators across the UK and Ireland. Its stand at the lunch! show this September will play host to an espresso bar with the opportunity to sample a wide range of coffees from each of the core ranges – Espresso, Triple Certified, Freshly Roasted and Hand Roasted. Visitors will be shown how a team of well-trained staff, using the right beans and equipment, can quickly and efficiently produce some of the very best tasting coffees to satisfy the food-to-go market. The stand will also be celebrating the launch of the Autumn/Winter Espresso

Warehouse catalogue. A variety of products all perfect for food-to-go operators will be available to sample, including an expanded selection of gluten free snacks and the latest additions to popular ranges such as Suki Tea, Chocolate Abyss and Da Vinci Syrups. In time for Halloween, the catalogue also features delicious spooky offerings – skeleton gingerbread and Spiced Pumpkin Da Vinci syrup, an essential ingredient for increasingly popular Spiced Pumpkin Lattes. Meanwhile, visitors to the stand have the chance to sample the new winter drinks menu with 11 scrumptious recipes to choose from, such as Honeycomb Mocha and Salted Caramel Hot Chocolate. All winter drinks will appear in the new Espresso Warehouse catalogue and come with eye-catching POS.

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counter with front and rear sliding doors for serve-over and self-service 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. A special feature of the kitchen area is an Eau de Vie Multitap drinking water system, which dispenses filtered, chilled still or sparkling water, together with hot water for hot drinks, all from one easy-to-operate tap.

Glen Dimplex Professional Appliances stand DEMONSTRATING the very latest in robust, versatile, affordable commercial kitchen equipment, the Glen Dimplex Professional Appliances stand (M331) at the lunch! show will see a selection of the company’s latest developments in water boiling equipment, as well as cooking and refrigeration. The Burco team will be displaying their range of British manufactured Autofill water boilers. Featuring the very latest in filtration techniques and advances in technology, the range is said to be the optimum choice for establishments in hard water areas, where the filtration system is able to remove limescale, extending the life of the appliance whilst also ensuring beverages with a consistent, enhanced taste and clarity for the customer. With the option of a personalised wrap for chains and groups, branding potential can be significantly enhanced.

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Make your tea offer unmissable unmissable with our new specially designed display equipment.

Visit for more details or for point of sale enquiries contact 0800 028 3728.

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Starbucks opens new format express store in Canary Wharf Customer lunchtime queuing is likely to be a thing of the past for food to go and coffee retailers over the next few years. Starbucks appears to have taken an early lead with their new format express store in Canary Wharf in London


f you could point to one future development that is guaranteed to happen very soon in food to go, it’s improving customer serve times. No matter how loyal customers are, they are simply not prepared to waste their valuable lunch times queuing when better options are available. Now it looks as if Starbucks may have broken through the barrier with their new format express store in Canary Wharf, London. Featuring an open layout, the new store offers a ‘walk-through experience’ and a menu served at speed via an early order point, allowing customers to order, pay and pick up even faster. Customers are also able to order ahead, via Starbucks’ own mobile order and pay system. Through the store’s app, customers can locate the store they want to collect from, order their drink then pay via their phone, ready to pick up in store. The menu included at the early order point has been “streamlined”, says Starbucks, providing a shorter, more succinct list of coffees to choose from to give customers a speedy ordering experience. The express store is aimed at customers “on-the-go” who are already well-acquainted with the Starbucks menu, who “know what they want” before they get to the till, says the company, which may be something of a limitation for others looking to follow a similar model. The main menu focuses on a selection of popular food items including breakfast sandwiches, highquality brewed coffee and signature espresso beverages, all displayed on digital menu boards that rotate throughout the day. For customers who choose to order ahead, mobile order and pay is also integrated. Design features include textures of complementary natural wood and

marble. The London store follows the express format store openings in New York, Toronto and Chicago. Rhys Iley, vice-president operations, Starbucks Europe, Middle East and Africa said: “We recognise some of our customers, and especially busy commuters in Canary Wharf, are moving at pace and need fast, efficient and high quality service whatever the time of day. We’re excited to bring this unique store format to the UK, the first time for Starbucks outside of the US and Canada.

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“This follows the digital innovations we have rolled out to improve convenience for customers. The new express format is the latest in our evolving store portfolio, which aims to meet the needs of our customers while keeping our baristas at the heart of the customer experience.” Seating and tables are limited and arranged around the peripheries of the store and outside the main entrance, allowing more space for people to walk in and out. The express store follows on from another Starbucks café concept which opened in London earlier this year, which appeared to slow down rather than speed up customers. The Reserve coffee bar, based opposite the Noel Coward Theatre near Leicester Square, encourages pretheatre-going customers to relax over coffee cocktails, wine and an antipasti platter, while providing break-out spaces and charging points for people wishing to work and study. This café also uses the mobile order and pay system.

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Rombouts to showcase eco-friendly espresso pods A market leader in sourcing, roasting and supplying premium coffee to hotels, restaurants and cafés across the UK for over 50 years, family-owned Rombouts is showcasing its eco-friendly espresso pods and innovative pod systems at the 2016 lunch! show. The “perfect solution” for busy businesses seeking to deliver exceptional coffee in an easy and convenient way, Rombouts espresso pods ensure consistent, cost-effective, high-quality coffee each and every time, it says. Each espresso pod is individually vacuum packed to ensure freshness, the correct weight, grind size and each pod is properly tamped for a great espresso. The pods are simple to use, eliminating much of the need for coffee training – a real benefit in the growing food-to-go industry – as well as being biodegradable with fully recyclable packaging. The company will also be displaying its range of coffee pod equipment. The Via Nova (available in a 2-group and 4group version) is a high-volume, traditional style, commercial espresso pod machine. The Via Nova 4 is capable of producing over 250 drinks a day, the Via Nova 2 up to 200. Both are easy to use and come with the additional benefit of an autosteam function for creating perfectly foamed milk and guarantee high quality coffee in every cup. The Prime Pod is a premium ‘pod to cup’ system with options for both fresh and powdered milk, using advanced Swiss technology to produce great quality drinks time and time again, making up to 200 drinks per day. The system creates various styles of coffee at the push of a button, requires minimal cleaning and maintenance and is ideal for on the go and selfservice environments.

Natural Kitchen partners with Miko Coffee RESTAURANT chain Natural Kitchen, which also features food to go delis, has partnered with expert roaster Miko Coffee to roll out an exclusive new coffee concept to seven locations across London. In order to create a unique coffee offer for Natural Kitchen, Miko master roasters sourced ethically traded, 100% Arabica shade grown coffees from Peru and Honduras. A bespoke ‘recipe’ of roasting styles, times and temperatures to highlight the varying characteristics of the beans was developed to meet the desired flavour profile. The result is a delicate yet distinctive Fairtrade, organic blend, full of soft chocolate notes with citrus overtones and an added natural sweetness. The blend is available as coffee beans and grounds in 1kg bags for foodservice and 250g packs for retail. As part of the brief, the Miko in house design team also created the distinctive packaging design which uses a fresh take on the traditional ‘brown paper’ bag, very much reflecting Natural Kitchen’s urban rustic look and feel. Underlining a commitment to driving up the quality of the speciality coffee menu, Natural Kitchen has also invested in

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Cimbali M39 traditional espresso machines and extensive barista training across each site, all of which will also be supplied by Miko. “The coffee market goes from strength to strength, but it is becoming increasingly competitive,” says Justin Green, Managing Director for Natural Kitchen. “Creating an exclusive coffee brand as we have done gives us a real point of difference. We now have a delicious coffee that customers cannot buy anywhere else. And, if they love the coffee as much as we do, then they can even buy some to take home which really helps develop brand loyalty.” Natural Kitchen London support the World Land Trust (WLT), an international conservation charity that gives permanent protection to the world’s most biologically important and threatened habitats and wildlife. A percentage of all coffee sales is donated to the charity. “Natural Kitchen are so well known for ‘feeding London’ with the very best, tasty and healthy food and we are delighted to be associated with such a prestigious brand,” said Luigi Marras, Sales Director for Miko.

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To advertise call Paul Steer on 01291 636342 September 2016 95

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Tea is an essential source of revenue for operators apart from those that their customers enjoy at home. Favourites include English Breakfast, Earl Grey and Pure Green Tea. Tetley’s Envelope range includes blends with natural and intense fruity flavours. With berry and lemon flavours being the most popular fruit varieties, the new blends feature an intensely fruity Raspberry and Pomegranate and a zesty Lemon and Ginger. Isabelle Haynes, Senior Brand Manager - Out of Home, Tetley, comments: “The introduction of our Envelope range, exclusive to the foodservice sector, satisfies consumer demand and the desire from operators to provide a premium tea offering from the nation’s most trusted tea brand.’’

A cup of hot tea is still the most popular drink in the UK and the sales opportunity it offers spans across all day parts. Tea continues to be the second biggest beverage category out of home and is growing at +1.6% YOY. Purchase of tea is rising, with 4 billion cups consumed out of home in the UK, making it an essential source of revenue for operators. The out of home opportunity is being driven by consumers’ increasingly busy lifestyles: catering to these purchase opportunities is essential for those looking to capitalise on the growing on the go market. Hot drink consumers also have a higher than average demand for quality products and a well-known brand is the most important factor in tea drinkers' choice Quality This April, Tetley launched its new resealable catering packs, to combat common issues surrounding the quality of tea such as taste and freshness, to ensure caterers are delivering a superior tea drinking experience. The new catering pack features premium quality packaging, including thicker material for improved robustness, handy carry handles to aid transporting the large packs and a readymade zip for ease of storage, enabling caterers to keep the tea fresh without the need to decant the tea bags. The new resealable packs are available in six packs; 1540, 1100 and 440 Original

One Cup, 550 and 275 Original Two Cup and 440 One Cup award winning Decaf – all Rainforest Alliance Certified. Flavours Everyday black tea accounts for 60.0% of all spend, however new sectors of green tea (13.4%) and fruit and herbal (+2.8%) infusions are growing at a combined 6.6% according to latest Nielsen data. With 53% of consumers indicating they would spend more on a premium tea, and consumers becoming more adventurous, operators need to stock a range of tea blends for caterers, that stand

Convenience The Tetley On The Go range has been specially developed for time-pressured and on the move customers, offering a complete solution for efficient takeaway tea service. The On The Go branded cups and POS give customers the reassurance of enjoying a cup of tea with a taste they know and love, says the company. It is a complete solution for takeaways, quick service outlets and travel and leisure sites. The new range also prevents spillages and mess as it includes branded cups with double walls for better insulation, sip-lids and drip-free drawstring tea bags.

Showcasing the new Lavazza Prontissimo range EXPRESSO PLUS is said to be the largest independent national operator and is certainly one of the most innovative coffee-to-go companies in the UK. With over 50 years’ experience, it offers a bespoke and flexible service in a variety of sectors from forecourts and convenience to healthcare and

education. It works in partnership with world-renowned brands such as LavAzza, Nescafe and PG Tips, providing the highest quality products from brands customers know and love, says the company. This year, it will be showcasing the brand new

96 September 2016 SANDWICH & FOOD TO GO NEWS

Lavazza Prontissimo range, exclusive to eXpresso PLUS at the lunch! show - a premium coffee experience using a microground solution. It will be also be exhibiting its i Lavazza Eleganza, offering customised drinks and advertising opportunities in under 1m2.

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Rising Dough at new look

Newlands Bakery, Busby


e-energised, revitalised and reinvigorated are words which come to mind on entering the newly revamped Newlands Home Bakery in Busby, Glasgow. A firm fixture in this bustling community in the south side of Glasgow, the bakery is one of the longest surviving independent family craft bakeries in Scotland. First established 45 years ago, Alisdair and Stephen Irvine are third generation owner/managers of this chain of five bakeries located throughout the south of the city. Their longevity and continued success is rooted in their connections with the local community, serving many generations of the same family. In recent years, the area has undergone a mini renaissance and is a popular destination shopping area with restaurants, delis, specialist independent craft shops and boutiques. Capitalising on the new life and look of this suburban main street, brothers Alisdair and Stephen asked retail environment specialists Dollar Rae to apply their design ingenuity to create and deliver a contemporary new look for the bakery/café.

Alisdair Irvine commented: “We have a long established relationship with Dollar Rae who have been the design brains behind all our bakeries. Testament to the quality of their workmanship is that this is the first full refurbishment of the shop in Busby in nearly 22 years. “Our customers are very loyal and many of them are on first name terms with our staff, some of whom have been with us for many years and who have served generations of the same family. It was very important to us that we created an environment which is warm, welcoming and delivers what customers need at different points throughout the day. “We are one of the few remaining craft bakers in the south side of Glasgow and although the industry as a whole is experiencing a marked decline in bread sales, we are bucking the trend and still have a high demand for our freshly baked bread products. This is despite the fact that we have a number of convenience stores next to us and a few mini supermarkets a stone’s throw away.”

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Externally, a new fascia and new contemporary burgundy branding whet’s customer’s appetites. The outside has been brought in by blending the new external elements with a bold colour scheme of burgundy back painted glass along one wall to dado height. Contrasted by a grained dark laminate, this delineates the area for informal sit-in teas/coffees and snacks. Feature lighting throughout and new tub chairs with low level coffee tables in hues of purple and soft grey provides a warm and welcoming atmosphere to the café at the rear which has also been enhanced with a stunning wall mural in shades of purple. A 3D Café @ Newlands sign adds a finishing touch of continental panache.

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This area also benefits from an illuminated glass showcase to highlight their range of speciality cakes and an illusion of space has been created with a mix of mood lighting and mooted grey furnishings. Co-ordinating grey stone effect cladding runs along one wall to a multi-deck multi-purpose self-selection unit with crisps and snacks on one side and refrigerated chilled drinks on the other. Replicated at the front of the café, the stone cladding effect provides the backdrop for a rolling television powerpoint featuring their range of celebration cakes. Underlining the popularity of their bread sales, the bakery is the first in the UK to benefit from a new bread display system, custom manufactured by the

design team at Dollar Rae. This practical and innovative bread display solution with diffused LED light shield, conceals a square tube which allows the shelves to look fuller on quieter days as the shelving capacity is halved. At just over seven metres in length, the gantry houses bread display with black back panels. A white tiled back panel is situated behind the coffee machine and is contrasted with an eye catching black glass menu featuring their speciality coffees. The final section in stainless steel houses contact grills, oven, bain marie and a wash hand basin. Base cupboards run along the full length of the gantry with storage concealed behind sliding grained laminate doors. The gantry has been completed with a white gloss frieze incorporating the new brand identify and provides a stunning background to the Panoramic cube counter. Dominating the interior and highlighting their wide product range, the six metre state of the art counter has been custom manufactured to draw the eye to different focal points. Split over two levels, an array of fresh cream cakes and sandwiches are displayed over three rows and is divided by a wicker basket self-selection for pre-packed fresh foods products. This flow seamlessly into a lower level section for food to go, deli pots and sandwich fillings and is completed with a hot range of pasties, pies and sausage rolls. Finished in silver anodised aluminium with white ceramic tiles in herringbone formation, the counter is illuminated with the latest LED lighting technology. Stephen McIlvain, Managing Director of Dollar Rae, commented: “We always look at each new project with fresh eyes and a fresh perspective. Delivering a bespoke solution for our clients is definitely why we have retained loyalty from our clients over the years.

Every building is different and how it serves its customers is critical to the design process. We always look to innovate and see what is new, taking inspiration from the continent and bringing in elements which are contemporary but timeless. Investing in a refurbishment doesn’t happen on a regular basis so our solution has to be fit for purpose for many years to come. “The creation of this bakery/café truly was a team effort and we collaborated with each other in every step of the design process to deliver an environment which reflects in every sense their needs and their customers’ needs.” Alisdair Irvine concluded: “Since the relaunch, we have been really impressed with the increase in turnover and the positive feedback from our customers and staff. Delivering a bakery/café/food to go environment which is all things to all people can be challenging but we think we have achieved that and we are really looking forward to the next stage of its’ history.”

left to right: Alan Clarke, Chief Executive, Scottish Bakers Stephen McIlvain, Managing Director, Dollar Rae Stephen Irvine, Director, Newlands Home Bakery

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Hot food to go still growing fast

Hot food to go, as an all-year-round-trend, is still massive, with hot boxes, hot pots and world-food increasingly featuring. Display cabinet food can even now include previously challenging products such as a scrambled egg pot


here can be no doubt that hot food to go is massive and still growing fast, not just during the winter months when it peaks, but as an all-year-round trend. It’s a trend that every sandwich bar and café around the country has had to respond to over the past few years and new technical developments make this a rapidly changing game, such as the ‘must-have’ hot cabinets, which keep hot food hot without drying it out. Temptations Café, a recent Sammies awards-winner with two shops in London, which is currently looking for more outlets, illustrates the trend. Hot food is very much the name of the game here, all freshly made on the premises. They offer a big selection of hot dishes and soups, as well as a daily changing hot roast sandwich, carved to order from the joint of the day under a hot lamp in front of the customer - by far the most popular menu item. They alternate between hot roast chicken & stuffing, and roast turkey & bacon, or a slow-roast pork & apple sauce. Second to that in terms of popularity is its burrito items such as the hugely popular grab and go burrito with hot salsa, cheese, spicy rice, refried beans, and Mexican chicken, served from a hot cabinet. “I wish we’d bought a bigger one in retrospect as we have to keep restocking it all the time,” adds director Graham Harris.

The hot range also includes items such as West African chicken and Red Thai stews and a chicken curry – available in a bain marie to order. In fact, it’s noticeable how many operators are extending their hot offer away from just toasties and soups into more world-foods, taking a leaf out of Leon’s books. Take Bristol-based Friska, for example, featured in this issue, probably best described as a mix between Pret, Benugo, Leon and Taylor Street Baristas in terms of the concept, with a tighly focused sandwich and wraps range, and a wide-ranging world food offer with pho noodles, hot boxes with lines such as Thai chicken curry, and Lebanese Lamb and Beef Meatballs. There are also hot pots served with spicy rice and baby leaf spinach, and burritos such as the Korean pulled pork. Crussh has recently started to reemphasise its food offering and is looking at new opportunities in foodto-go with its shops. Operations director Nick Nathan says: “Hot foodto-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.” 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

100 September 2016 SANDWICH & FOOD TO GO NEWS

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 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.

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Nick discovered the Flexeserve Zone at The Alan Nuttall Partnership stand at the lunch! exhibition last year. The award-winning 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. 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

102 September 2016 SANDWICH & FOOD TO GO NEWS

varieties using diverse and innovative ingredients, which had to be factored in, as did the packaging.” You can’t, of course, ignore Pret’s range of hot food which has become legendary and much copied throughout the secor, particularly their mac and cheese and Quinoa pots, and more recently a hot burrito range. They were also one of the first to use a hot cabinet. EAT. meanwhile have launched a new range of award-winning sourdough toasties and they’ve won a Great Taste award for their Texan Chilli Hot Pot and Neef Bendang soup. New concepts such as Costa Fresco, launched earlier this year, are also majoring on hot food, partnering with Charlie Bigham’s on dishes such as Macaroni Cheese, Fish Pie, and Lasagne, baked fresh in store and served hot from the hot held unit, as well as toasties and soups. Food to go manufacturers are, of course, in on the act. Take fast expanding Street Eats, for example, which recently launched a hot and chilled food offer from a new delivery solution: a bespoke mobile food to go cart, enabling them to target universities, ‘big business’ and venues such as football stadia for the first time. It combines hot ‘eats’ from sister company Pasta King, and largely chilled products from its Street Eats range, providing an alternative to overstretched serveries. Up to 400 units were expected to be commissioned this year alone. Meanwhile, Raynor Foods has recently overhauled its hot eats range and launched an innovative microwaveable burrito range for the first time. The breakthrough has been wrapping it in susceptor board, which has a metalised finish designed to crisp up food. It’s noticeable that some companies are even becoming roast meat specialists taking a leaf out of Fuzzy Grub’s book, sadly down to just two units now. New family-run sandwich bar business Kracklin, in Newcastle city centre, is making a name for itself with top gourmet roast meat sandwiches from the U.S and Canada. If the name of the game is to make your business stand out with a point of difference, Kracklin’ has succeeded. There are whole roast joints on the counter which look inviting and a mountain of pork “kracklin”, which is served with apple jam.

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To advertise call Paul Steer on 01291 636342 September 2016 103

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SOUPS & HOT PRODUCTS Tideford organics launches uK’s firsT organic vegan range of soups TIDEFORD Organics is launching the first dedicated organic vegan brand on the UK market including soups, sauces, pestos and miso pastes. The range is gluten free, meat and dairy free, with no added sugar and also low fat and salt. Soup variants include Sweet Potato, Ginger & Black Onion Seed; Red Lentil, Apricot & Chilli; and Beetroot & Curly Kale. Thre are also new superfood recipes which include Supergreens with Seaweed, Spirulina & Quinoa; and Smoky Tomato, Black Rice & Chilli. The Miso broth range includes Brown Rice Miso Broth Mushroom, Kale & Tamari; and Soya- Free Miso Broth Coconut & Coriander.

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 on-trend 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 cofounder Paul Clark.

Mr Lee’s roll out Compass Group noodle kiosks Mr Lee’s is rolling out its first wave of noodle kiosks in conjunction with the Compass Group, which operates thousands of catering locations across 80 countries. The Bournemouth based start-up initially identified the need for hot meals, particularly ‘out of hours’, especially within the education, health and the defence sectors. Currently, closures have left students, patients and staff with no other option than unhealthy sweets and fizzy drinks through their existing vending machine offerings, it says. After beating cancer in 2015, Damien Lee the founder and CEO of the company wanted to fill this gap by delivering healthy, hot vended meals. By prioritising the use of quality, freeze dried ingredients, six “no nasties” gluten-free flavours were

developed with help of executive chef Andy Chu. These cup noodle soups are delivered through their digital “Noodle Kiosks” which are able to deliver personalised, relevant content. After being invited to Idea Works - a “Dragons den” style pitch in Manchester, Mr Lee’s concept passed with flying colours, getting 4/4 votes and enormous support from the Compass judges. With the finest rice noodles sourced from Vietnam and quality, freezedried vegetables and proteins, Mr Lee’s noodles offer maximum nutrition

104 September 2016 SANDWICH & FOOD TO GO NEWS

and flavour. Unlike other instant noodles which use dehydrated ingredients, flavourings and additives, Mr Lee’s are free from gluten, artificial flavourings and preservatives. Freezedrying the ingredients locks in flavour and nutrients and ensures the highest quality meal. “I’ve always cared about what people eat, and now more than ever I want to use Mr Lee’s Noodles to demonstrate this. It’s been an exciting process, and we can now put our hands on our hearts and say eat a healthier noodle today, and here it is,” said Damien Lee.

The six original flavours are Warrior Fighting Shrimp, Shaolin Monk Vegetables, Tai Chi Chicken, Hong Kong Street Beef, Dragon Fire Mushrooms and Penang Curry Chicken Laksa. The noodles can be purchased online or through the innovative ‘noodle kiosk’ vending machines, which have been specially designed to deliver Mr Lee’s noodles around the clock. The high-tech kiosks utilise 32 inch touchscreen technology, with engaging video content, and will be located in universities, hospitals and offices.

S&FTG_165_Sept16_p104-107_Layout 1 06/09/2016 14:38 Page 105

Great for Grab & Go, Coffee Shops, Cafes and food on the move &ŠI** V)ş &ŠI 9V)ş ŜWŮ9 %ŭQ ŜWŮ JJ%ŭQ 2 M''ŦII2 ţM'Ŧ ƀ 'ţ 3ŭO ƀ ' TT3ŭO

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PHAT PHA AT P PASTY ASTY C CO. O. Contact Paul Controller) Cont act P aul (The Phat Contr oller) 01908 257 on 0 1908 217 217 25 7 or email p

To advertise call Paul Steer on 01291 636342 September 2016 105

S&FTG_165_Sept16_p104-107_Layout 1 06/09/2016 14:38 Page 106


Packaging launches at the lunch! show RAP is launching a new Tortilla range, alongside new products from the HandRap range, including the new strip paper laminate and foil paper laminate; both for hot food-on-themove. It’s also previewing its MultiRap and FreshPack Plus packaging, which launch in November and were both recently shortlisted in the 2016 UK Packaging Awards (stand M318). Planglow is launching a brand new range of value sandwich packaging and new hot food items. Their new fully web-based labelling software LabelLogic Live can be accessed from any internet connected device. They are also previewing Botanicals – colourful, compostable new cup designs (stand G9).

Tri-Star Packaging Supplies is showcasing the Gourmet 24.7, a new concept produced by Colpac. Quick to assemble, recyclable, and easily stackable, it comprises five interchangeable pieces (large and small thermoplastic trays and lids nesting in a paperboard base, which has a unique easy 'lift out' flap). This gives chefs seven possible combinations to pack several dishes (whether wet or dry), into one pack combination (stand M101). Labels-U-Print division of KTEC group is launching the FMS food recipe software, with a range of full colour roll label printers and label applicators. Operators enter their food ingredients and specify the recipes, then FMS takes over and formats full colour labels for

each product with nutrition, allergen and ingredients (stand M140). Protos Packaging is introducing its new range of coloured ProBlock (block bottomed) bags. These bright and unique options are designed to showcase products ranging from chocolates to coffee beans – helping products stand out (stand A218). Croust'wich is launching its new bagel and wrap concept to the UK, helping operators to make bagels, wraps, salads, tartlets fresh throughout the day. Croust’wich creates and develops food service concepts, adopted by more than 1200 customers worldwide. Their concepts help to reduce labour costs, waste, and ensures easy preparation and attractive displays (stand G13).

Colpac extends hot food-to-go range in the autumn run up Summer salads and cold pasta dishes will go out of fashion with the first falling autumn leaf. With local delis and artisan food markets to big volume caterers all turning their attention to warmer ‘foodto-go’ options, Colpac, one of the UK's longest established designer and manufacturers of food packaging solutions, has extended its hot food packaging Savori range. With a third of all workers reporting that they eat at their desk and the ‘food-to-go’ market showing no signs of slowing, food service operators are realising the benefits of offering a variety of warm dishes alongside the traditional sandwich and

salads, especially during the colder months. Andrew Grimbaldeston, commercial director, explains: “Increasingly our customers are looking for packaging which will sustain hot food items; however it is important that we also diversify our offering to allow for the packing of a variety of portions, from soup to street food to pies.” Designed specifically for hot food, its Savori packaging encapsulates warm food items and keeps them well

106 September 2016 SANDWICH & FOOD TO GO NEWS

insulated. The range incorporates pillow packs for sausage rolls and hot Paninis, a clamshell pack for pies and hot rolls and a hot pot for soups.

Following growing demand for such items, Colpac have this year launched a hot food box specifically for food items such as warm Mexican rice and Asian inspired dishes. The new hot food box offers a complete seal, enabling food service operators to fill them with dishes which are often difficult to contain, such as quinoa and noodle dishes. Fully biodegradable, the range ticks the sustainable box and its natural, clean appearance allows for customised branding to suit a food company’s specific brand identity.

S&FTG_165_Sept16_p104-107_Layout 1 06/09/2016 14:38 Page 107


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 September 2016 107

S&FTG_165_Sept16_p108-109_Layout 1 06/09/2016 14:39 Page 108


To Love your sandwiches is to love Chef in a Box.


e really do love sandwiches here at Chef in a Box. We think the best way to make them is to hand craft them using fresh bread from local bakers for a start. We chop and mix fillings to our own recipes, add fresh herbs and seasoning or in some cases strip everything back and let the fresh ingredients speak for themselves. Chef in a Box has a big company capability with small company care. We have scale and operate with the professionalism and standards of a larger corporation but we retain the dynamism and flexibility of an SME. Producing sandwiches consistently and with reliable service from the moment we receive orders to when they’re delivered is what we focus on every day of the year (except Christmas day!). We believe in building relationships not just delivering a product, so everything we do when we walk in the door each morning is

centered on making our customers lives easier. We make delicious sandwiches every day, labelled with your selling price printed on (none of that letter banding nonsense!) and all the allergen and nutritional data customers expect. All of our products compete with the best of what is on the high street as this is often the direct competition for our customers. Our expertise is in Contract Catering, Venues, Leisure, Hotels and Education. We distribute our products around the UK on our own Chef in a Box vans! You will see us in Birmingham, Cambridge, Oxford, London and the surrounding counties.

Our We Love sandwich range includes Classic fillings in cardboard wedge packs, Premium Sandwiches in waxed paper laminate, Wraps, Flatbreads, Baguettes, Paninis, Salads and an array of Specialty Breads. As well as our Front of House products we have a great range of hospitality platters and packs available. With two menu changes a year, there is always something new and interesting for your customers to try. Tel: 01753 523636 Website:

Your industry magazine Sandwich IN TE RN



International food to go Sandwich & Food to news The word Go News is PLANGLO on the street W HAS A is... NEW RA NGE! published six times a year and distributed on subscription of £55 per annum to all those involved in the sandwich industry. There’s also free access to our advice lines, and free access to our information services on the internet. """






Find us at WW W.


Position....................................Business/Company: .......................................


Desig ne on the d for hot fo Food go, the Stre od Ra et a Stre nge includ et Box, es Paper and St Deli icker

For labels, pac kaging and mo

Mr/Mrs/Ms. Forename.............................Surname..........................................


Address:......................................................................................................... ...................................................................................................................... ...................................................................................................................... ...................................................................................................................... Post Code:..................................Tel:.............................................................. e-mail: ............................................................................................................ PAYMENT Cheques should be made payable to Sandwich & Snack News. Alternatively, if you wish to pay by Credit Card, please enter your details below.

Card No: Expiry date:

Type of business (please tick as appropriate) Sandwich Bar/Cafe Bakery Outlet Sandwich Delivery Outlet Producer Supplier Buyer Vending Company Agency/PR Would you like to receive information on full membership of the British Sandwich Association? YES NO

Name on Card: House No:

Valid From: Last 3 digits of Security No. on Reverse: Post Code: (security purposes only)

Please return this form, with the appropriate remittance,to: Sandwich and Food to Go News, Association House, 18c Moor Street, Chepstow NP16 5DB

S&FTG_165_Sept16_p108-109_Layout 1 06/09/2016 14:39 Page 109

From lobbying Government to promoting the sandwich market, The British Sandwich Association is supporting your industry - whether you are a supplier, sandwich manufacturer or individual sandwich shop. Our members value the benefits we provide - a unique mix of advice and help they can only get from the B.S.A.

Find out more, call 01291 636333 or visit our website at

S&FTG_165_Sept16_p110-111_Layout 1 06/09/2016 15:57 Page 110

what customers haVe said:

★★★★★ Staff very friendly and approachable. Knowledgeable about products available. Took time to explain and ensure everything was understood before agreement to take insurance. No hard sell- just facts i.e. what’s on offer, what you need, what this protects, the cost and ways to pay. Fast reliable and dealt with very professionally. Would definitely recommend time and again. Brain Conway

★★★★★ Great service and very pleasant and helpful staff. Donna Bingham

★★★★★ Excellent & quick service, great price, insuring for the third time with this company, very competitive. Sue Nash, Little Retro Kitchen

★★★★★ Very easy to renew my policy and is good value for money with friendly staff to deal with Mark Bedford

★★★★★ Quick efficient service - exactly what I required. Armit Panesar, Eat2Fingers

Insurance for the Sandwich Industry: How best to protect your business? W

hether you run a fast paced sandwich shop with hot and cold food or a small local village coffee shop with a range of homemade sandwiches and cakes, all risks need to be considered if something was to go wrong. Arranging insurance for your business might be the last thing on your mind. However, insurance is one thing you don’t want to leave to chance. Not having any or the correct insurance cover in place can cause interruption to trading or in the worst case scenario result in business closure. BSA have recently introduced the BSA Insurance facility, designed specifically for the sandwich industry and to benefit members. One of the key benefits of the facility is that independent retail members who take out insurance will receive free BSA membership with every unit/shop insured. Jim Winship, BSA Director, said: “The role of the British Sandwich and Food to Go Association is to provide a central support facility for organisations within our industry. We’ve always provided advice and guidance and are now stepping up our support for members with the BSA Insurance. “The team at BSA Insurance is a small, British based, dedicated team that is there to support you. No endless automated menus, just a direct line to six people who understand and are willing to help.” What else is on offer? A comprehensive insurance cover from a panel of branded insurers including RSA, NIG, AXA, AIG, Lloyd’s and Covea. Standard cover benefits; Public, Products and Employer’s Liability, Contents, Stock and Money Cover and Business Interruption. In addition to the standard cover optional extra’s include Legal Cover & Terrorism. There are a number of different covers, from equipment cover right through to Public Liability and Employers Liability to Legal

Expenses and Business Interruption. However, every business will have their own insurance requirements based on the type of their business, size and location. Firstly, always check with the insurance broker what is required for your type of business, or you can read the information below. This outlines some of the covers available and can help you make an informed decision to which type of insurance you may need. Public and Products liability You can never be certain of what might happen and although you may feel that you won’t cause any accidents, you can never be too sure. What if you accidentally move the ‘caution wet floor’ sign and a member of the public falls over. In this worst case scenario Public Liability insurance will provide you with cover against damages and legal costs that arise if you cause injury to a member of the public or damage to their property. Products Liability will protect you against any claims from members of the public that arise from the products you sell, namely food poisoning. Of course this is crucial for any sandwich shop or catering business. employers liability Firstly, if you are a one-man band, a husband and wife team or your immediate family members assist, then you generally do not need Employers Liability. However, a time may come when you need to employ some staff. At this point it’s a legal requirement that you carry Employer’s Liability insurance. It will cover you against damages and legal costs that arise as a result of claims from any members of staff involving an injury in the work place. It is also usual for Employers Liability to be required if you have work experience students or volunteers assisting you even if there is no payment. There are other types of

insurance you may want to consider depending on the type of business you run. contents, stock and money cover Even if you rent your premises or are part of a franchise and therefore don’t require building insurance, contents cover is vital to protect you against damages to your fixtures and fittings as well as non-fixed equipment such as chairs, tables and other ancillary items. If you keep stock on your premises, it’s sensible to insure this as it will help pay for the cost of replacements e.g. in case your fridge freezer broke down and loss of stock. Stock stored on your business premises is also just as vulnerable to theft and damage as your tools and machinery. business interruption If you’re unable to trade, following an insured loss such as fire or flood, Business Interruption covers you against any revenue lost during this period. This cover can be an important way to ensure that your business remains stable, if a crisis occurs and the unexpected happens. If you own or run a sandwich shop, business insurance is a necessity for protection from the unknown. BSA insurance can help you find the insurance that is right for your business and to suit your specific needs. A dedicated team of insurance specialists are on hand to talk you through your requirements and ensure you have adequate cover for your business. The team have been industry trained by Jim Winship, BSA Director and have a wealth of experience in the sandwich and food to go insurance sector. There is also a free phone number for customers to call to help keep business costs down.

For more inFormation: Visit email

call 0800 488 0013

S&FTG_165_Sept16_p110-111_Layout 1 06/09/2016 14:39 Page 111

BSA membership*

With every insurance policy



Call us now on 0800 4880013 01384 473046

or email

*The BSA membership offer is limited to one retail membership per shop insured. This offer does not extend to any of the mobile catering insurance schemes.

S&FTG_165_Sept16_p112-113_Layout 1 06/09/2016 14:39 Page 112

BSA MANAGEMENT COMMITTEE 2016 The following are elected members of the Management Committee of the British Sandwich Association:


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.

112 September 2016 SANDWICH & FOOD TO GO NEWS

S&FTG_165_Sept16_p112-113_Layout 1 06/09/2016 14:40 Page 113

g tin m l i s fo r ny n p a tio m ica co pl ap

Sandwich food to go news

17 20



In association with

The essential reference guide of manufacturers and suppliers to the sandwich industry – get your company listed!

Business details to appear in Directory Company Name:.............................................................................................. Address: ........................................................................................................... .....................................................Post Code: ................................................. Sales contact: ................................................................................................. Tel :................................................. Fax:........................................................... email ................................................................................................................. website .............................................................................................................

Product Listings

Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: Bread & Bakery products Cabinets, Refrigeration & Coldroom storage Cakes, biscuits and confectionery products Cheese and Dairy products Cleaning/ Hygiene materials,services and equipment Clothing, Safety wear & Uniform Consultancy/insurance/business services Distribution and delivery services Cold Drinks and Drink making equipment (please specify) ................................. EPOS/Point of sale equipment/IT/WIFI (please specify) ...................................... Factory equipment and services (please specify) ................................................ Furniture and design Hot Beverages and Soups Ingredients (Please specify) .................................................................................. Kitchen and catering equipment/accessories/ovens Labelling and label systems Mayonnaise, sauces, pickles & relishes Packaging Refrigeration and transport refrigeration Sandwich manufacturers and distributors Shopfitting/Signage Services Staff and recruitment Vending Snacks Wholesalers


The Sandwich & Food To Go News Annual Directory will be published in Spring 2017 and distributed to the industry throughout the whole year. It is mailed to subscribers, BSA and Café Society association members and is promoted at trade shows and events throughout the year. New members and subscribers joining during the year also receive a copy. The Directory offers suppliers a useful way of marketing and publicising themselves. The publication, now in its 20th year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential reference guide. Companies are also indexed at the back. To ensure inclusion please complete and return this form before the deadline of Thursday January 12th 2017.

Entry booking form

I would like to book the following (please tick requirements): 1 Standard Free Entry includes company name and address entry under one section Additional Product Listings please tick extra product listings if required (first listing is free)


Cost Free


£5 + VAT

Bold Entry includes both name and address in bold lettering


£15 + VAT per listing

bold entry with logo appears above name and address


Editorial up to 100 words of editorial about your company to appear in the company listing.


£50 + VAT 1st entry £10 + VAT for each additional entry £75 + VAT

Picture & Editorial up to 100 words of editorial


£100 + VAT each

Mini Editorial up to 30 words


£20 + VAT each

Full Page Editorial logo, picture, bold listing and up to 250 words


£375 + VAT each

Directory Advertising rates Front and Back Cover (Wraparound)* Inside Front Cover* Inside Back Cover* Colour Page* Half Page Colour*



£1900 + VAT £925 + VAT £850 + VAT £550 + VAT £295 + VAT

*Includes one free entry in bold with logo and editorial. All advertisements payable 30 days from publication.

Authorisation I declare that the information given on this form is true and accurate to the best of my knowledge and I hereby confirm my order to be listed as indicated in The Sandwich & Food To Go News Annual Directory. Orders under £75 must be accompanied by payment. Cheques should be made payable to the BSA. Alternatively, if you wish to pay by Credit Card, please enter your details below

Card No: ______ ______ ______ ______ Valid From ____ /____ Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ Name on Card:_______________________ Post Code_____________ House No. ________ (for security purposes only) Please return this form, with the appropriate remittance,to: Sandwich and Food to Go News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB Whilst we make every effort to contact and include all suppliers that would like to be listed,in order to guarantee a listing we ask that you kindly return this form to the contact address below or email or call 01291 636342. Failure to apply may result in your details not being included.

For all enquiries contact Tel: 01291 636342 Fax: 01291 630402 e-mail: Sandwich and Food to Go News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

S&FTG_165_Sept16_p114-120_Layout 1 06/09/2016 14:44 Page 114

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



For further information Call 01962 761313 or 07721 592865

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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.

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. Vestey Foods UK Zafron Foods Ltd.

116 September 2016 SANDWICH & FOOD TO GO NEWS

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 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. 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

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. 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 adelie foods group ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 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 Bradgate Bakery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

chef in a Box 762A/763A Henley Road, Slough SL1 4JW Contact: Tom Price Tel: 01753 523 636 Fax: 01753 573 125 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 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

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 greencore sandwich factory Unit 7, Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101

halal kitchen Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967

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 love Bites ltd. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627

melton foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401

on a roll sandwich company The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858

raynor foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889

sanday’s Bakeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 sandwichman ltd. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575

tasties of chester ltd (street eats) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404

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

the soho sandwich company Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 uaB mantinga food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 accredited distriButors

ginsters 81 Tavistock Rd, Callington, Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 green gourmet ltd. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216

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 September 2016 117

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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

als food & pharmaceutical Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731

Beacon foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 Bfr systems 1 rue du Jariel, ZAC Les Longs, Sillons 77120 Coulommiers, France Contact: Simon O’Connor Tel: +33 (0)1 64 65 11 71 Tel: 07764 564421 Fax: +33 (0)1 64 65 11 72

BradBurys cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.c

Bradshaw group Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 Bunzl catering supplies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680

cargill meats europe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Stuart Bowkett Tel: 01432 362423 Fax: 01432 362482

caterers choice ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

colpac ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 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

coveris flexiBles uk ltd. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989

dawn farms uk Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Julie Sloan Tel: 01604 583421 Fax: 01604 587392 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

dew valley foods Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 english provender co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 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

extons foods 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238\

florette uk & ireland Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000 freshcut foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255

freshfayre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001

118 September 2016 SANDWICH & FOOD TO GO NEWS

fresh-pak chilled foods 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 freshtime uk ltd. Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 fridays Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 Accreditation body: BSA fromageries Bel 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99

fsc Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 futura foods uk ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522

geeta’s foods ltd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 gierlinger holding gBmh Marktplatz 12, 4100 Ottensheim, Austria Contact: Trent Kieser Tel: +43 7234 83141

grote company Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255

harvey & Brockless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Accreditation body: BSA

Jacksons Bakery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Trevor Maplethorpe Tel: 01482 301113 Fax: 01482 588237 J Buckland 19-20 Orion Court, Cranes Farm Road, Basildon, Essex SS14 3DB Contact: Danny Silverosa Tel: 01268 289056 Fax: 01268 450012 Jiffy trucks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes

John west foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 kerrymaid Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey TW20 8HY Contact: Aonghus O’Drisceoil Tel: 07771 678897

leathams ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017

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BSA Suppliers Index martin mathew & co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 millitec food systems ltd. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032

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

moy park ltd. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233

myfresh prepared produce ltd. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942

newsholme food group New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402


new york Bakery co. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Sandie Belton Tel: 07507 063090 nina Bakery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 norseland ltd. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801

orexis fresh foods ltd. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 piquant ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA

planglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 positive id laBelling systems ltd. Castle Lane, Melbourne, Derbyshire DE73 8JB Contact: John Mayers Tel: 01332 864895 Fax: 01332 864315 premier Businesscare Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174

rank hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Mark Ellis Tel: 0870 728 1111 rap ltd. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700

sam Browne foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 santa maria uk ltd. Nimbus House, Maidstone Road,Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

smithfield foods ltd. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401

snowBird foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303

southern salads limited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919

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 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 the foodfellas Lakeside House, 1 Furzeground Way,Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Millie Deane Tel: 0208 622 3064 Fax: 0845 2801166 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

total foodservice solutions ltd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996

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

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.

vestey foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640

worldwide cuisine ltd. Hay Lane, Foston, Derbyshire DE65 5PJ Contact: Neal Harris Tel: 01283 585595 Fax: 01283 585313 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 zmi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150

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

linked association local authority catering associations LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991

consultant international master chef & author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256

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