Sandwich & Food To Go News - Issue 166

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Sandwich food to go news INTERNATIONAL

ISSue 166 NOV/DeC 2016

Formerly 'International Sandwich & Snack News'

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

We add value for both brands and consumers through our three pillars of service; Intelligent Design, Excellence in Manufacture and Exceptional Service. To find out more about our award winning solutions and see why, once again, we’ve been recognised by the industry for our groundbreaking systems, speak to us or visit

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

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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: PROFILE Page 12 - Soho Coffee has been discreetly building its presence as a quality artisan independent with a great food-led offer for the last few years. Now it’s really on the map with the recent acquisition of the Apostrophe chain. Simon Ambrose visited its recent Bath opening Page 20 - Delivery system technology is going to be a key focus for Pret in the near future with a new app in the pipeline and trials with UberEATS underway, says Caroline Cromar, Group Director of Food, Pret A Manger DESIGN Page 24 - Top designer Afroditi Krassa has recently worked on a new look for EAT, transforming both their metropolitan and provincial stores with a “richer, warmer environment that warms the brand and reconnects with the audience”

SUBSCRIPTIONS t: 01291 636335

ADVERTISING PAUL STEER t: 01291 636342 e: SANDWICH MANUFACTURING Page 36 - Raynors have made significant improvements to their packaging range, moving to fully pre-printed packaging, obviating the need to apply labels to differentiate between products.

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

EN ROUTE PROFILE Page 54 - Pret’s recent arrival at Welcome Break has in many ways completed the transformation of the business, with a portfolio of 14 quality brands giving the customer, “what they want, when they want it.” Rod McKie, himself ex-Pret, has been at the helm for the past 15 years

© Published by J&M Group. Association House, 18c Moor Street, Chepstow, Monmouthshire NP16 5DB In association with The British Sandwich Association. PHONE +44 (0) 1291 636338 FAX +44 (0) 1291 630402 WEB EMAIL Paper used in the production of this publication is sourced from sustainable managed forests

We would like to wish all our readers a Happy Christmas and a prosperous New Year!

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 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 1 00 products includes 100 classic sandwic hes on sandwiches a variety of speciality breads as well as artisan rolls, wraps, paninis and bagels. All of our sandwic hes sandwiches are delivered daily in our own temperature controlled fleet of vans across L ondon and the London surrounding area.


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Iceland launches food to go at Clapham new concept store ICELAND has launched a sandwich and food to go range for the first time at its Clapham new concept store with Adelie’s Urban eat sandwiches. Iceland has also enhanced its offering of fresh and chilled food to sit alongside its extensive frozen food range at the new store. The range of Urban eat sandwiches, wraps and subs is on offer in a £2 meal deal. The complete Iceland food to go range includes pasta salads, fruit salads, drinks, crisps and confectionery. Urban eat marketing director John Want commented: “I was surprised to find that Iceland sells a lot more chilled food than many would think and they’ve done a fantastic job in this store to really bring this to people’s attention. “We love challenging the status quo with Urban eat, whether that’s with our innovative foods or where we sell them, and what better partner than a frozen food specialist to prove our brand can uplift sales wherever it is listed. “We’re delighted to join forces with Iceland

and we hope it’s the beginning of a prosperous partnership for us both.” Neil Heyes, merchandising and format development director at Iceland, said; “Customers have responded well to our most modern Iceland store; it offers a completely different shopping

experience. In particular, the Urban eat food to go offer and freshly ground Lavazza coffee have been popular on such a busy high street location." Iceland has offered a frozen sandwich range in the past. They also sell a range of sandwich fillings.

Adelie joins forces with Toast Ale Meanwhile, Adelie Foods has also joined forces with Toast Ale, the UK’s first ever bread to beer brewery whose aim is to fight food waste by using surplus bread to brew a great tasting ale. Toast Ale is the brainchild of Tristram Stuart, an award-winning author, TED talk influencer and campaigner on the topic of food waste and is brewed by Hambleton Brewery using surplus bread from bakeries, deli’s and sandwich manufacturers. Adelie has already supplied over 220kg of waste bread which has helped to supply Toast Ale’s most recent brews in Yorkshire and London. This

has resulted in more than 6,000 beers made solely from Adelie’s contributions. 44% of bread baked in the UK is thrown away and Toast Ale’s aim is to contribute to the reduction of food waste by using a slice of bread for every bottle of beer brewed. All profits go to Feedback, an environmental organisation that campaigns against food waste at every level. Adelie Foods’ Marketing Director John Want explains how the partnership came to be: “Adelie Foods has always been wholly commited to reducing our food waste and we are extremely proud of the fact that we send zero food waste to landfill

sites, so when Toast Ale got in touch it seemed a perfect fit. “We love what the guys at Toast Ale are trying to do and it’s a really unique and interesting way to use waste bread to make a positive impact. Not only do they use the bread to make something tasty but they also raise money for a really important cause too. “We are delighted to be able to help and supply them with as much bread as we can, and we sincerely hope that everyone enjoys a bottle of Toast Ale in the very near future!” Julie Prebble, from Toast Ale, hopes it marks the beginning of a great partnership. She said: “We

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met Adelie in August and they really couldn’t have been more ‘can do’ right from the get-go, which is brilliant for us. “We have already made around 6000 beers using the bread they have supplied and we are certain that we are going to make thousands more over the coming months.”

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Gunstones Bakery loses M&S chilled roll and sushi account TWO Sisters’ division Gunstones Bakery is set to lose its M&S filled rolls and sushi account early next year. Production of sushi is expected to finish on February 25th with chilled roll production ending on March 14th. It’s not clear at this stage which company will be taking over the account, particularly as the majority of major manufacturers are already supplying other supermarkets on a dedicated basis. Redundancies look inevitable although Gunstones has also won a new five-year bakery contract, which is likely to absorb at least some of the workforce. Union officials say up to 524 workers are affected. Gunstones has written to trade union representatives

asking them to begin consultations on the proposed job cuts. Organising officer for the Bakers, Food and Allied Workers Trade Union (BFAWTU), Jit Singh, , told the BBC: "We have already held talks with the company and these have been very constructive. While it is too early to know what the full impact will be, there are opportunities at other sites, some of them quite local." A spokesman for 2 Sisters Food Group, said: "We announced to colleagues in June the loss of a filled rolls and sushi contract to another supplier. “As this contract doesn't end for another six months, this gives us time to put plans in place to mitigate this loss, and this continues."

Rat infestation closes Dewsbury sandwich business A sandwich maker whose premises had a rat infestation has been ordered to pay thousands of pounds in fines. Mohammed Patel of Deli Sensi, admitted 17 food hygiene offences relating to premises on Field Lane, Batley, and Bretton Street, Dewsbury. The Field Lane premises were closed by environmental health officers in October 2015 after rat droppings were found in the food production area. The site was also found to be in a filthy condition, with no hot

water on site and a serious risk of cross contamination. The Bretton Street premises was inspected in January this year, where officers found inadequate temperature control of high-risk foods and incorrect labelling of sandwich use-by-dates. Sentenced at Leeds Crown Court, Patel was fined £4,250 in total, given a six-month custodial sentence, suspended for two years, ordered to do 200 hours unpaid work and prohibited from managing any food business in future.

Cook & Garcia closes awardwinning Richmond sandwich bar MULTI award-winning sandwich bar Cook & Garcia has closed its original Richmond outlet to focus on its more recent opening near London’s Monument. Founder Richard Garcia said that high rents and rates in the area had been a growing problem and the

business model of the central London unit, backed by Oakfield Capital Partners, offered more potential for expansion in the future. The Richmond branch won the Sammies Independent Sandwich Bar of the Award for two consecutive years.

Award winning chilled and frozen food, including sandwiches, wraps, hot eats, salads, snacks and sushi. Made to order and delivered daily. Contact us to find out more. November/December 2016 5

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NEWS Food to go continues to drive growth Greencore has reported full-year sales up 10.6% to £1.5 billion, with underlying pretax profit also up by 10% to £85.9 million, driven largely by food to go. During the period strong momentum has continued across its UK and US food to go activity with 10.5% like-for-like revenue growth, well ahead of market performance, it says. Phase two of the Northampton expansion project has been completed on time with commissioning well under way. New sushi facility at Northampton has also been constructed and is now being commissioned It also includes the acquisition of The Sandwich Factory in July. IN the U.S, its Rhode Island facility has been fully commissioned and Seattle build completed on time and to budget. Patrick Coveney, Chief Executive Officer, said: “This has been another year of strong performance for Greencore, and these results should be seen as a clear indication that our strategy of focusing on the U.K. and U.S. Convenience Foods markets is continuing to work well. In the U.K. we have delivered substantial like-for-like growth against the backdrop of a challenging retail market and an uncertain economic environment, and in the U.S. we now have a business that is primed to deliver sustainable, profitable growth. “Given the underlying commercial momentum across the Group, our strong market positions, the transformational acquisition of Peacock Foods that we have announced separately today, and our recent new business wins, we are confident about Greencore’s future prospects.” In the UK the pound’s plunge and rising dairy prices are driving up costs, Coveney added. Greencore will look to mitigate inflation though price increases and savings in the supply chain.

Greencore acquires U.S. frozen breakfast sandwich manufacturer GREENCORE Group is buying U.S. frozen breakfast sandwich manufacturer Peacock Foods for £594.3 million. Peacock is a fast-growing convenience food manufacturer with a range of frozen breakfast sandwiches, kids’ chilled meal kits and salad kits, generating revenues of approximately $1 billion in the year to September 2016. The combined business has the potential to transform Greencore’s market and channel position in the U.S. and create a strong platform for long term profitable growth, says Greencore. It’s being funded by a fully underwritten rights issue offered to qualifying shareholders to raise a total of £439.4 million and new debt facilities of approximately £200 million. The deal was delayed until the results of the U.S. presidential election had played out. Commenting on the acquisition, Greencore’s CEO, Patrick Coveney said: “The acquisition of Peacock will transform our U.S. business, strengthen our position in high growth categories, broaden our channel and customer exposure, and add significant scale to our operations. We believe Peacock’s success is built

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on the same fundamental strategy and values that drive Greencore, making products that consumers love, building deep, longstanding relationships with customers, investing in high quality manufacturing capacity, food safety capability and, most importantly, people.” Tom Sampson, Peacock Foods CEO, added: “We are thrilled to be joining the Greencore team at this important time in our growth. We have been particularly struck by the similarities in the way we run our business and our mutual long-term commitment to the U.S. convenience food market. We are excited by the opportunity that we now have to leverage Greencore’s expertise in innovation and fresh food manufacturing, thereby bringing a broader set of capabilities to our customers.” The new U.S. division (which, after completion, will include Peacock) will be led by the CEO of Greencore’s U.S. division, Chris Kirke. Thomas Sampson will be appointed as a senior advisor to Greencore with particular responsibility for managing customer transition and integration over the next two years. In May Patrick Coveney, chief executive, said he was aiming to turn Greencore’s US operations into a $1bn-a-year business within five to 10 years, through a combination of organic growth and acquisitions, making it roughly equivalent to the size of the company’s existing UK business, according to the Financial Times.

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Street Eats ‘dream team’ back with Cranks account FOOD to go manufacturer Street Eats is set to partner with vegetarian brand Cranks in launching their new range of sandwiches and wraps in January. The new partnership sees sandwich and wrap production transfer from current manufacturer Food Partners to Street Eats, which recently opened its new state-of-the-art £4m production facility at Stockley Close, near Heathrow. Street Eats already has significant experience of the Cranks brand in its ranks, as both Commercial Director Guy Truman and Head of Innovation Mark Arnold were previously instrumental in its development and success when they were with Brambles Foods/Food Partners. The partnership aims to build on the brand’s heritage, whilst also improving its look and focusing more on fresh ingredients, quality recipes and world flavours to give the range a more natural feel. Commenting on the deal Mark Arnold, who actually created the original

Cranks range, says he’s excited to get to work on the brand again. “Cranks has long been a major player in the UK food to go market and I’m delighted that we have been able to bring the brand back. We are wholly committed to developing its offering and ensuring that it comes back with its best ever range. “It’s a really exciting move for both parties and we’re bubbling with ideas; we can’t wait to work on producing some great products and bringing it back into the market early next year.” Commercial Director Guy Truman commented: “We are delighted we will be working in partnership with Cranks when they relaunch their new product range in January 2017. “There is an important place in the market for vegetarian food to go products and Cranks has long been synonymous with offering really tasty, innovative sandwiches, wraps and salads and we are really proud to be able to carry that on.” Cranks’ Senior Brand Account Manager Cheryl Graham commented:

“We are very excited to be relaunching our sandwich, wraps and salad ranges early next year with Street Eats . We have lots of exciting plans to further develop the range over the coming months!” Cranks has been selling its range of wholesome foods since 1961 and is well known for its quirky and extroverted approach to its range of vegetarian products.

FLAGSHIP EUROPE SNAPS UP CALDER FOODS FLAGSHIP Europe has acquired sandwich sector fillings and sauces supplier Calder Foods for an undisclosed sum. The deal looks likely to provide economies and synchronicity with its existing stable of companies – in particular, mayonnaise and sauces company Oasis Foods, which Flagship acquired in 2010. Specialising in the foodservice sector, Calder is a leading manufacturer

of high quality chilled food to go products. These include sandwich fillings, salads, sauces, marinades, dips and mayonnaise under their own brands, ‘Love Fresh’ and ‘Love Sauces’ and customer’s private labels. Commenting on the acquisition Russell Maddock, Chief Executive, Flagship Europe, said: “Calder Foods has an exceptional reputation within the foodservice sector and

their products will provide the perfect complement to our own portfolio of food to go products for this marketplace. We look forward to a smooth transition and to further developing both the business and the ‘Love Fresh’ brand under the Flagship Europe umbrella.” Calder Foods was set up 21 years ago by Paul Barker and brother-in-law Nigel Harrison - they remain as joint managing

directors. They invested £1.5m in expanding the site in Carlisle in 2014, when it was producing around 140 tonnes of sandwich fillings a week. They commented: “We are delighted to be joining the Flagship family. The partnership provides a golden opportunity to develop the Calder Foods portfolio, taking advantage of Flagship Europe’s wider customer base in the foodservice sectors to promote sales.” November/December 2016 7

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Social Bite sandwich business receives £550,000 lottery funding SCOTTISH social enterprise sandwich shop business A Social Bite has received a £550,000 in lottery funding - the largest award made to the chain since it was set up in 2012. It currently has cafes in Edinburgh, Glasgow and Aberdeen, employs and supports homeless people and 100% of its profits go to charity. Social Bite was in the spotlight last November when Hollywood star George Clooney paid a visit to the Edinburgh Rose Street branch to launch an appeal to help the homeless and fund an aid convoy to refugee camps across Europe. In June, the Duchess of Cornwall visited the shop, and staff are also expected to welcome Oscar-winner Leonardo DiCaprio later this year. The cash will go towards running its training-orientated Social Bite Academy, which supports the business model of employing a quarter of its staff from homeless backgrounds. The academy will offer a paid fouryear course aimed at breaking the cycle of homelessness by providing support ranging from social integration, housing help, skills training and work experience, with each student gaining paid employment in Social Bite or a commercial partner. Maureen McGinn, chair of Big

Lottery Fund Scotland, said: ``This lifechanging money will help Social Bite support people in Scotland's three main cities who are facing challenging circumstances. “From a simple gesture such as giving a free hot meal through to providing training and volunteering opportunities in a high street business for those who need them most, it's a truly innovative project which transforms life chances.'' Co-founder Josh Littlejohn said the funding will be a ``boost'' for the business and the people it helps. “At Social Bite we have spent the last four years employing people from backgrounds of homelessness and that's not been without its challenges,'' he said. “Our academy programme means we can put everything we've learned into improving our system and thanks to the Big Lottery, we will be able to get even more people off the streets and into employment.”

Hull’s Project Hot Dog Homeless Support Menawhile, a new café in Hull also promises to help turn around the lives of some of the town homeless. The café, run by the team behind one of the city's most successful soup kitchens, the Project Hot Dog Homeless Support, will provide three homeless people with living quarters, according to the Hull Daily Mail. Each person is being given training, enabling them to provide food for soup kitchens and shelters across Hull. Carl Simpson, one of the men behind the homeless organisation, said he was delighted to get the café up and running. "We are really excited," he said. "It's a dream come true to be honest, and means we can help homeless people a lot more.”

Birds Eye launches fish finger sandwich awards for the foodservice industry BIRDS Eye is giving talented sandwich makers in the foodservice industry the chance to achieve “fish finger fame” with the launch of the Fish Finger Sandwich Awards. They winners will receive the first-ever Awards trophy, and their recipe will be featured on select packs of fish fingers. There will be two categories – one for the general public and one for foodservice – with businesses appraised on criteria including presentation and innovative use of ingredients. Following an entry period of six weeks, a panel of fish finger ‘experts’ will shortlist three sandwich creations from each category to go through to the Grand Final. The panel of judges consists of: - Television personality, Gregg Wallace - Birds Eye head chef, Peter Lack

- Daily Telegraph food writer, Xanthe Clay - Food Urchin culinary blogger, Danny Kingston Budding fish finger sandwich chefs can submit an entry by sharing a photo of their creation alongside a short description and list of ingredients it contains, to the Birds Eye Facebook page, or to Twitter and Instagram and including the hashtag #myfishfingersandwich. Peter Lack, Birds Eye head chef, comments: “So many of the UK’s top restaurants and pubs now offer the humble fish finger sandwich as part of a meal. With the teatime treat increasingly appearing on menus, we want the foodservice industry to put their best ‘fish’ fingers forward by submitting their culinary creations in celebration of one of the nation’s favourite sarnies.”

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Winners of the inaugural Awards will be recognised at a ceremony in central London in February 2017. Entries close on Friday 16th December.

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Major food to go launches from the Soho Sandwich Company


he Soho Sandwich Company is launching a new portfolio of food to go products, with a variety of innovations and improvements. The selection of new products, which have been developed to reflect current consumer demand and key market trends, include colourful, layered, superfood salad pots and leaf salad boxes with a good balance of options including more vegetarian choices. The salads will be complemented by a range of savoury and sweet all day snacking pots and protein pots including Egg, Spinach & Mustard Cress. Yoghurt pots with assorted fruit compotes will be joined by a vibrant selection of fresh fruit pots for breakfast and all day grazing. The new menu launch also sees the introduction of a British Signature Range, a collection of classic sandwiches, made with a real focus on sourcing ingredients closer to The Soho Sandwich Company headquarters in East London. Dan Silverston, Managing Director, says: “For our British Signature Range we have placed great emphasis on using key ingredients from a select number of trusted British suppliers. All our ham is

British, the cheese we use is Barbers West Country Mature Cheddar, which has a mellow richness and is full of the flavour and character you would expect from traditional West Country Cheddar. We are also using British freerange eggs as the hero ingredient throughout our range and our poached salmon is from Forman’s of London. It is important to us to source locally where possible and we really believe consumers will notice the difference in flavour and quality.” As well as the innovative new additions to the menu and the introduction of a dedicated British range, its Premium and Classic sandwiches have also been reviewed, enhanced and improved. The company make all their handcrafted, artisan sandwiches fresh every day and continue to place great emphasis on sourcing the right ingredients. Dan Silverston adds: “We have made a number of improvements which include the introduction of vine ripened tomatoes to the Premium, Signature and Artisan ranges. This may seem like a small change but we believe this shift towards higher quality ingredients really make a difference to the flavour profile of our fillings.” There will also be a new tempting

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‘hot eats’ range and an enhanced breakfast offer to include croque-style toasties on bar marked rye bloomer bread, breakfast muffins and stone baked paninis. The array of speciality breads the company sources from a selection of local artisan bakers has also been extended with the hugely popular challah rolls joined by a soft focaccia made by a favourite local supplier using a traditional Italian artisan recipe, a Ciapini, an authentic Italian ciabatta and a stone baked New York style multi seed bagel. Dan concludes: “Our new menu is a culmination of a review by our development team to ensure we are keeping abreast of current customer needs and consumer demand. We look forward to introducing an even more diverse ‘food-to-go’ offer which will bring real depth, variety and innovation to the retail and hospitality sectors.”

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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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StaortshtoomoCtorowfitfhee s Apostrophe acquisition with a presence as a quality artisan independent Soho Coffee has been discreetly building its ion of the Now it’s really on the map with the acquisit great food-led offer for the last few years. its recent Bath opening Apostrophe chain. Simon Ambrose visited

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aming no names, but it’s noticeable when you visit some coffee chains, or even some major coffee independents, that the food offer can be a bit … well, samey. Surprising in many ways because it’s been clear for some time that the winners are ultimately going to be those who have an excellent coffee and equally excellent food offer. Yet, all too often, the food can be on the unimaginative side, with little choice and less-than-great quality. So it comes as a really pleasant surprise to visit fast-growing independent Soho Coffee and see that they’re taking excellence across the board very seriously, and their food is definitely in the winning category. In fact, with the opening of their new Bath and London stores (see inset), they’ve taken the food offer to new heights with an extended hot menu and a new deli bar that seems to be pulling in additional punters. To give you a flavour, sandwiches already include popular lines such as their Teryaki duck & Asian ‘slaw khobez – Shredded duck in a sticky teriyaki glaze with crunchy Asian slaw in a khobez flatbread; then there’s a Goats Cheese, Fig & Honey Baguettini – goats cheese and rocket, with a fig and honey chutney. Now a new deli is being trialled with a range of quiches, salads and four hot sandwiches: these are The Cuban - Citrus-marinated pulled pork, Dijon mustard, sweet sliced gherkins & melted cheddar on focaccia; The Italian - Chicken marinated in a spinach and basil pesto with crunchy red peppers & melted cheddar on sourdough; The Argentinian – slowcooked cocao and chilli beef with a chimichurri sauce & melted cheddar on focaccia; and finally The French – goats cheese, roasted peppers, roasted peppers, butternut squash & red onion on sourdough. This is not a run of the mill food offer in other words, and there’s also an extensive existing menu with a big choice for customers. At the same time, the coffee offer has been upgraded. At the heart of the menu is their signature Organic and Fairtrade coffee, roasted locally in the Forest of Dean, but customers are now able to enjoy guest single-estate coffees, along with an extended range of specialist drinks,

including almond matcha latte, Vietnamese coffee and the Guillermo – an iced short black served with fresh lime. There’s a good reason for the upgrade: Soho is moving into London for the first time with the recent acquisition of CH&Co Group’s Apostrophe stores, giving them an additional 15 units, and it needs to be confident it can generate the additional revenue needed to meet additional rates and rents, as well as meet the UK’s best competition head on. And there’s more to the deal: CH&Co will also open about 10 SOHO outlets a year within contract catering environments, really putting Soho on the UK map as a force to be reckoned with.

Not surprisingly, Chris Copner, Chairman, Soho Coffee Co., is delighted: “We’re very excited to align ourselves with a catering brand of the quality of CH&Co Group. This deal is the perfect opportunity for both parties to help each other grow. It immediately gives Soho a top quality London portfolio of 15 stores to build on and gives CH&Co Group exclusive access to a rapidly growing, and increasingly international, quality food and coffee brand that will create opportunities and leverage sales in the contract catering arena. “Soho is an emerging and growing brand and we have a history of dynamically developing our stores. Our artisan food and drink offer has struck a chord with consumers and we now have an increasing number of flagship stores elsewhere in the world too. The emphasis is very much on future growth and we have plans to further adapt and November/December 2016 13

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Soho Coffee opens new London stores Artisan food and coffee chain Soho Coffee Co. opened two new stores in the heart of London in November, their first in the city. Both are former Apostrophe units, part of Soho’s recent acquisition. Soho, the Strand, opposite the Royal Courts of Justice, opened its doors on 3rd November followed by Soho at 10 St Pauls Churchyard, on 10th November. The Strand features a deli counter, offering hot filled sourdoughs and salads. Both stores aim to catch the early morning customer with a range of hand-cut hot breakfast sandwiches along with porridges, granolas and made to order smoothies. At the core of their drinks menu is their signature Organic and Fairtrade coffee, but customers can also enjoy guest single-estate coffees, along with an extended range of specialist drinks. “We have had our eyes on the London market for some time – it is a big step for a regionally based operator to take and we wanted to ensure we chose the right locations,” comments managing director Penny Manuel. “ “We are very excited to be bringing Soho ‘home’. Opening two stores in London is a huge achievement for the whole team. We are committed to growing and improving our brand, and London provides us with a wonderful test-bed for all our ideas.”

grow the food offer in the Apostrophe branches in the coming months to meet the ever-changing needs of the chain’s customers.” Not surprisingly, Soho isn’t rushing in to rebrand all the London Apostrophe stores from day one, but sensibly trialling a couple initially before going any further. At the new Bath store I’m meeting head of store development, Fiona Leathley, who confesses herself to be a little nervous of being interviewed. It’s not clear why, although I’m guessing it’s not something she’s done a huge amount of. The fact is, although it has been discreetly expanding for years – particularly on the franchise side – Soho has been under many people’s radars. It started in 1999 with a unit in Cheltenham, which is still going strong, and was bought in 2006 by Penny Manuel and Chris Copner. They have grown it from four stores to 11 (plus the two London units) that they directly operate themselves and they also have 19 franchises around the country and some in airports in Spain, Portugal and Qatar. The company hasn’t been making a big noise about it, but things are about to change as the new raft of expansion takes it into the big league. “We’re expanding rapidly and we have got ambitious plans,” says Fiona, once we’re settled into a comfortable corner, albeit battling against the music tracks. “We’ve started the process of converting two of the Apostrophe stores. We’ll take a step back when we’ve done that and make a decision on what we do once they’re open. It’s possible we may keep some of them as Apostrophe but we’re just being open minded at the moment. It’s our first move into London so we have to make sure we get it right. “But we’re still expanding even beyond that – we’ve got a development team out there looking for new sites. We really don’t think the market is anywhere near saturation yet.” So what about the food side of things? They seem to have paid a lot more attention to it than many other operators. Is this a recent move? “We’ve always been food orientated,” she says. “It depends on the store but we’re about 60% food led, compared to 40% coffee and we’re very comfortable with that. A traditional coffee shop would probably be the other way round at 40/60%.

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PROFILE “We’re making sure we have a strong offer for all the day parts because we operate mainly in town centres and shopping centres and we operate long hours, from 7.0am – or from 4.0am in airport locations. “In general, our aim has been to have an offer which is a bit different to competitors; to have something which people wouldn’t necessarily expect to find in a coffee shop, and also offer good flavours, quality and variety. We are also at pains to keep it interesting. The way our hot food menu works, for instance, is that we have a range of options, but only a portion of that is available on any specific date so we can keep rotating the menu.” It’s around mid-day now and the store is really starting to buzz, in spite of all the coffee competition that’s such a big part of the scene in central Regency Bath. For Soho, opening in the city has been a long-held ambition: “We’ve been dying to get into Bath – it’s such a

great city,” enthuses Fiona. “For us it’s just about finding the right location in the core target market we’re looking for. Our demographics tend to vary from store to store - in our Bristol Cribbs Causeway location there’s a lot of young mums, for instance. But here in the town centre it’s very mixed. “We’re part of a new breed of operators: we’re expanding as a chain but we’re still trying to keep that artisan feel with a separate identity and that’s not an easy thing to do. We want it to be a really good offer and a really good service. “The Bath store has had some really good feedback so far. The hot food menu went into Leicester in June for the first time so this is the second. We’re always very willing to try new

things and accept it if we get it wrong.” In the hot food menu is a jacket potato or a bahn mi crusty baguette or a soft taco. The taco is the most popular option. Then there’s an option of eight different fillings: Vietnamese Xiu Mai Pork meatballs; chickpea chana masala; Texan been brisket chilli; Buttermilk chicken & chimichurri; Smokey meatballs; Buttermilk chicken & sriracha peanut sauce; Fragrant Coconut & coriander chicken; and Butternut squash & bell pepper curry. People pick what filling they want and they can also have a range of coleslaw – it’s all eat in or take out. “We’re still reviewing it – it will be interesting to see how sales go through the winter.” Minimal food production is actually done in store – the majority is made up at its central production unit in Cheltenham on a 24-hour cycle and delivered first thing in the morning. The maestro at the helm there is Duncan Reilly, head of food development. At store level they build the salads and finish them off, bake off the quiches, bake the cakes and so on. “In terms of new development we have a spring and an autumn review,” adds Fiona. “The food development team are given objectives which are based on market trends and where we feel we want to be going and they are then set the challenge of developing products within that. The categories themselves tend to stay the same but we refresh them across the board.” In addition to the food mentioned so far, there is also a range of baguettes, sandwiches, salads, pots and wraps. “The biggest sellers are the chicken fajita wrap; egg mayo and cress always sells well. If it’s got chicken in it, it’s a winner.” Unusually, there’s also a very popular kid’s sandwich range, which consists of a ham sandwich and cheese sandwich – all smaller sizes but in their own packaging. “It came about because one of our franchise partners is Butlins. When we started working with them they needed to have a kid’s range, so we developed that and put it in into all our stores.” There’s also a range of melts, two hot wraps and a falafel, salads and quiches at the deli counter. Early risers have a breakfast menu with made to order options – a range of hot sandwiches and a full plated breakfast. “That’s very, very popular,” says Fiona. November/December 2016 15

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Back to school with a sandwich

business Y

ou can’t keep a good man down, as the saying goes, and that’s certainly true in this story of a successful sandwich businessman putting his experience to good use and giving back to the community. Patrick Simpson, the well-known founder of food to go business Food Service Centre, has been less active in the company in recent years, leaving the day to day running to sons James and Jeremy. Now he’s back in the thick of things again, but with another enterprise helping out school children with a successful sandwich-based business programe that he’s come up with. The Dragon’s Den-style session is already running each year in schools in the West Country - Cheddar, Bath, Minehead and Midsomer Norton in Somerset - and more schools are already talking of introducing the scheme. The interest in business studies has grown so much as a result that in one instance the department has had to increase the number of teachers. “It really has exceeded all my expectations,” said Patrick. “What could be better than notionally setting up a sandwich business: the children understand food and they understand the concept of sandwiches, which is why it works so well as a model. “It astounds me how much they take on board in such a short time but it’s straightforward, colourful and fun; their ideas are original and the need for profit is understood, as is the importance of designing a sustainable business and working as a team. All these aspects are scored by the judges so they have to be on their toes.” How did it all come about? “I had

been involved, through Rotary, with Young Enterprise, particularly their programme for state and independent schools supporting business studies,” says Patrick. “I was asked by a particular academy if I could write a specific programme that was hands-on. With the popularity of Dragon's Den and Apprentice it seemed a good time, when students would be aware of the business challenge. “With this in mind a programme was developed called 'The Big Pitch', a ‘Young Entrepreneur' competition leading to their Big Pitch for judges to decide on the winning team. “The programme was designed for Year 9 fourteen-year olds, with no knowledge of business, starting with an 'Enterprise Challenge Day.' The day has to have a very specific brief so that students can have both teaching and practical hands-on instruction. Starting at 9.00am, the pressure is on from the word go as they have to be ready to present their whole company plan, Dragons Den-style by 2.00pm. The first session explains the day's programme: they have to set up a business that supplies hand-held food on the move to outlets such as convenience stores, forecourts, stations. They have to come up with a business name, determine their customer profiles, design three products - meat, fish and vegetarian - then cost the products, calculate the profit, design the packaging and finally present the business. The first practical session involves coming up with the name and defining the responsibilities of each of their team of four. They also have to draw lots to decide on their target customers.

16 November/December 2016 SANDWICH & FOOD TO GO NEWS

The next teaching session talks about the products, showing them examples and introducing them to developing and using ingredients and also giving them a list of ingredient costs. This enables them in the next practical session to put their ideas together and arrive at costs and notional profit. This is followed by a discussion on branding and marketing, as well as an introduction to packaging design and the value and importance of good branding. At this stage the preparation of their presentation to the judges is discussed. Back into practical, they then work on putting together their complete business. Then comes the Pitch. Each team has five minutes, using their prepared PowerPoint presentation, to come before the judges and present their business. Usually there’s some 14 teams of four students each. Following the 'Day,' the students get together to put together their ideas for a business that over the next three months or so they will develop, set up and trade. This won’t be sandwiches because of the high risk aspect of the products, but is often food in the shape of biscuits, cookies, chocolates etc. Opportunities will be identified for them to sell and they will also seek out their own, coming back to the judges to decide on the winner. What a fantastic way to learn, using a subject that everyone knows – sandwiches.

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English Provender rebrands range CHUTNEY and pickle producer English Provender has rebranded its range in a bid to increase frequency of purchase and attract new consumers. Made with authentic, natural ingredients with no added perservatives, colours or flavours, the English Provender range is aimed at ABC1 consumers looking for a chutney or pickle to add to sandwiches and salads. The new designs are bold, distinctive and contemporary with each SKU featuring a bespoke graphic featuring culinary items on a luxe paper-finish label. Each jar is then topped with a cauldron-inspired copper lid with branded identity inside it, breathing new life into the brand’s classic square jar format, says the company. The logo itself also now features a friendly illustration of a smiling mouth with a cheeky lip-licking tongue, and each jar is graced with the tagline “Making life delicious since 1979”. The rebrand has been strategically

timed to support English Provender’s key Christmas sales period, positioning the premium condiment-maker as an aspirational lifestyle brand. Joanne Walsh, brand manager at English Provender, comments: “The rebrand marks an exciting step change for English Provender, as it evolves beyond typical chutney and pickle

usage occasions and becomes a lifestyle choice. We’re confident that the strong aesthetics of the design will provide increased on-shelf stand out and online presence, clearly communicating the brand’s credentials and helping to drive new shoppers into the category. Walsh continues: “This rebrand comes hot on the heels of the tremendous successful launch of English Provender Proper Pickles last October. The pickle range has gone from strength to strength, stocked in Waitrose, Sainsbury’s and ASDA stores nationwide and providing a premium option within what was a stagnated pickle market.” The new contemporary labels will highlight the simplicity of its natural and veggie and vegan-friendly ingredients. The product launch will be supported with print and digital advertising as well as a heavyweight PR campaign and strategic social media outreach via Facebook, Twitter and Instagram.

Vegan free-from pestos and spreads from L’Aquila CATERING for the growing percentage of the population who are choosing free-from and vegan options is becoming increasingly important. L’Aquila has been working on developing new products that follow these fast growing trends without leaving consumers longing for their traditional counterpart. The result is three new options: Sorriso vegan seeded free-from red pesto, Sorriso vegan basil pesto with tofu and Sorriso spreadable wild mushroom duxelle. Sorriso vegan seeded freefrom red pesto Double selected, sunripened open field tomatoes

is combined with tofu and pine nuts (actually not a nut, despite the name) to give a fragrant and textured paste. Great to use in vegan and dairy/nut free preparations.

are handpicked and roasted, then mixed with aromatic crushed seeds to make this crunchy and fresh tasting red pesto, which is vegan and free from but nutty and layered with flavours. With just half the calories of a traditional red pesto, this ingredient works well in the vegan, free-

from, calorie-controlled and healthy market. Sorriso vegan basil pesto with tofu L’Aquila has found a way to convey a great pesto flavour in a nut-free, dairyfree recipe that retains the taste and texture of this famous Italian favourite. Crushed aromatic basil

18 November/December 2016 SANDWICH & FOOD TO GO NEWS

Sorriso spreadable wild mushroom duxelle A coarse sauce of chopped wild porcini and champignon mushrooms with aromatic herbs, loaded with umami flavour, yet delicate enough to please mushroom novices. It is versatile and ready to use on breakfast wraps and veggie English muffins, but also perfect to add to a creamy sauce for pasta or chicken dishes, says the company.

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Pret UberEATS delivery trials underway Delivery system technology is going to be a key focus for Pret in the near future with a new app in the pipeline and trials with UberEATS underway, says Caroline Cromar, Group Director of Food, Pret A Manger ‘We’ve been a bit slow off the mark in developing an app, so we have a project underway now’ ‘We were actually anticipating a flat market post-Brexit, but we’ve been faring even better in all day parts’ ‘We have a project around a meat replacement underway’ Competition is more intense than ever for Pret and the landscape is definitely changing. It’s not just about traditional competitors any more such as M&S and Greggs, but also trends such as street food vans. Structured delivery is also becoming a big area for us to watch. We’re not reacting to the street food guys because what they do is very different to us, but we are reacting to the delivery side of things with some big projects of our own based around technology - and we’ve got some delivery trials underway at the moment with UberEATS, although it’s early days. We now have 430 stores operating in six different countries – London is the dominant estate - and the most recent country we opened in was Dubai last year. We have 80 stores in the US and that’s a very exciting market for us. I’m actually spending a lot of time in the U.S – I was there for a month in August – and it’s clear that people are definitely buying their lunches there

very differently. One of the key differences between us and the U.S is the size of the queue currently. Customers are prepared to queue here for up to 20 minutes or so currently but technology is really starting to change things in the U.S with ordering in advance through the use of apps and technology. We’ve been a bit slow off the mark in developing an app, so we have a project underway now. The app will launch in the US first and then roll into the UK market - but we’re very keen for the Pret app to have real purpose – it will also have to have that Pret charm and make people want to come back to it. Seasonality is also a key area of potential for us in the U.S -– bigger drinks, more hot food, even ice cream haven’t been explored yet because of the seasonal extremes. It’s a big project for us there. Pret is also doing really well in the UK. We were actually anticipating a flat market post-Brexit, but we’ve been faring even better in all day parts, across the UK.

20 November/December 2016 SANDWICH & FOOD TO GO NEWS

I think this is partly due to a sense of relief for customers because we saw an increase in sales the week after the Brexit result was announced, but I think the industry is also growing: there’s more people than ever eating out of home and we’re working hard to cater for all the different day parts.

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PROFILE definitely been neglecting our vegetarian lines a bit in comparison. But although we had been internally pontificating about the idea we wanted to be careful we didn’t alienate our meat-eating customers. We decided to ask our customers on social media: 10,000 replied and 50% of them said they would like a vegetarian-only restaurant. We chose Soho for the pop up because of the demographic of the customers there and we felt they would be open minded enough to be receptive. We delivered around 55 new lines with 23 new ingredients, although we kept a lot of our core of ingredients. Meat-avoidance is the key trend behind the growing vegetarianism movement so the proposition was designed more around them – people who perhaps try to avoid eating meat Monday to Friday. Opening the shop was a risk for us and we certainly weren’t hugely confident initially, but once we started the food development process and developed the food element we felt internally that the proposition was very strong; we took a deep breath and said let’s go for it.

In general, we’re continuing to sell amazing, delicious food and that’s what customers come back to time and time again. Vegetarian food We had been talking about vegetarian food for around three or four years

prior to opening our first vegetarian and vegan store, Veggie Pret, this summer. We had been listening to our vegetarian customers telling us that the food wasn’t as good as it could have been. Although we spend a lot of effort on our meat-based lines, we had been

Veggie Pret What did we learn after opening Veggie Pret? It became very clear that veganism is more important than vegetarianism: eight of the top ten lines are vegan. We had hypothesized before we opened that vegetarians and vegans probably just wanted to eat salad, but within two days of the shop opening we realized we were going to have to give a lot more space to bread which surprised us. It also surprised us that vegetarians and vegans had a very sweet tooth! The two top selling products were chocolate-based. We discussed meat alternatives a lot but we felt they weren’t right for the business because a lot of them used very processed ingredients or perhaps isolated proteins. But we do have a project around a meat replacement underway - a meat replacement from a totally natural form - and we hope to launch that with the second Veggie Pret which opens in January. It will probably be in the city but it’s not certain – we have to consider things like seasonality, so we will see how the next one goes. November/December 2016 21

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PROFILE Hot food Hot food has grown enormously for us in the past five years and it’s now 16-17% of our business. We made the decision to operate all our hot food in the grab and go section, which is not without its operational challenges for the shops and our food development team, but our customers seem to like it – one of the key parts of the business has been speed of service. We’ve got things like hot porridge; we also launched a new range of gluten-free/dairy-free soups last year which have been very successful, and a new breakfast category has just launched in the past few weeks.

In general, we are definitely seeing that people want to eat healthier food. For the past three to four years we have tried to take customers on that journey but people are moving at different rates across the UK. Health related products are doing well for us but they only do well for us if they taste good – any compromise in taste and it won’t work for us. Our starting point has always been fresh natural healthy food but we are seeing more and more people move away from dairy, fat-based and even vegetable-based oils, as well as gluten free – the rise of the celebrity chef, social media has also made the whole thing explode. All the successful lines from Veggie Pret will be launched across the estate in January. There will be an element of us subsidising it, but we’re looking at the long term and trying to make the right brand decision rather than a sales decision. One of the best-selling vegetarian products throughout the estate has been the spiced lentil Chana Chaat flatbread – we generally find that spicy strong flavours work well for vegetarians and vegans. One of our big breakthroughs has also been not using mayo. In general we have tried to make our vegetarian and vegan food exciting. Veggie Pret really caterpulted us forward in this area. Bread is still a huge part of what we do, but we still sell a mix of sandwiches and salads: one of our top selling lines is the chicken and bacon

baguette. People might want salads at certain times of the week, but they still want indulgences as well. ProVenance We are getting more questions about where our food comes from than ever and sustainability is definitely a hot topic for the younger generation. We try and source everything we can in the UK but it’s not possible with many ingredients. My view is very much that we need to work in partnership with our suppliers and find a solution that works for both of us. During the last couple of years we have been working closer with producers, particularly on key lines like our chicken where we now have our own farm so we know exactly where they’re kept, how they’re processed all the way through the chain. Vertical integration has been a key part of this.

22 November/December 2016 SANDWICH & FOOD TO GO NEWS

deVeloPment We can move quite quickly. We work around a nine month development process although that is becoming more difficult as we move more into global food development. eVening Pret Evening Pret has been a journey for us. We opened the concept in the Strand 18 months ago and went into full service but very quickly realized that it wasn’t what customers wanted from us and it was quite confusing for them. We have four shops on trial now, all based on the current model, with an increased space for hot food and it’s going well. I think we’ll take elements from it into the rest of the estate but there’s lots to do. It’s a difficult area for us because it’s such a different area. Caroline Cromar, Group Director of Food, Pret A Manger, was speaking at the recent lunch! show. This is an edited version of her presentation.

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How eAT’s

new look

was created Top designer Afroditi Krassa has recently worked on a new look for EAT, transforming both their metropolitan and provincial stores with a “richer, warmer environment that warms the brand and reconnects with the audience” “We were tasked initially by EAT about a year and a half ago to create a new concept for a small kiosk that they could open in future in airports, stations and other transport hubs. “This exercise eventually became a catalyst for much more radical change within the business. We were asked to put together a presentation for the business on where they were in terms of brand design and interior design and how they performed against competitors. “Through that process we realised that for EAT to engage with a new audience we had to tell the story of how they created the food through the design, the interior, fit out, the quality of the materials and the way everything was put together with real craftsmanship and love for detail. “In many ways this story was missing from the design that we inherited. It had become so diluted that it had become a minimal, cold brand. We needed to bring

that love, passion and attention to detail back again. We came up with a fundamental, overarching concept that we called ‘Food Craftsmanship’. The journey “The first part of the journey was designing a metropolitan concept that would apply to their shops within the big cities like London. There were three fundamental things we wanted to do: first of all, to showcase the cooking, which was previously not really visible; and secondly, to create different zones that would work at different parts of the day (a lot of the stores are fairly large and in central locations), as well as bringing in people during the quieter times of the day. Finally, we wanted to create a richer, warmer environment that also warmed the brand and reconnected with an audience that may have moved on to competitors.

“We put together a ‘mood’ board’ and looked at all the materiality and the colour palette – we had to respect their colour heritage at the same time. The first site was in Finsbury Pavement, London within the square mile. We spent around four months designing every single detail so it really became a pilot site. “Opening up the kitchen

24 November/December 2016 SANDWICH & FOOD TO GO NEWS

became crucial – it is now a lot more visible; the smell of the kitchen comes out naturally and there is a pass where you can see the food being prepared and sent to the people at the front. We also introduced zones – the zone in the middle is slightly slower paced, while the back of the store is really slow paced for people to grab a coffee or tea and really relax when the place

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SHOPFITTING touch point; print costs go up and you spend a lot of time designing elements again and again. “So we conducted a very thorough exercise to understand what EAT has as brand assets – very boring terminology, but all the things that create your brand design effectively. We also suggested the bits that were missing or weak. This is an ongoing process and we are still working on every single element, but we have already spent a lot of time redesigning the way promotional campaigns look, as well as fonts, typography, and really high quality food photography to bring home the central messages of seasonality and cooking. “The actual EAT. logo was redesigned with a logo

is not very busy. “We also created a lot more layers and textures to the materiality so the design is not flat and cold any more, and introduced a richer colour palette to create the warmer environment I mentioned just now. “The second part of the exercise was to look at the brand design and communicate the key

elements of the brand – cooking, taste and seasonality, which have always been fundamental to EAT as a company. “We also looked at simplifying the implementation system. People working in the industry will know that when you have a complex implementation system is becomes costly and difficult to implement across every

type which includes a pot, which talks about hot food being cooked on a daily basis. We also brought in a strap-line of “Great Seasonal Food”, which is hand-written and makes the brand more approachable and friendly. We have also redesigned the packaging suite and the implementation system is a lot crisper and more immediate.

SuburbAn Scheme “The last part of the initial exercise was to create a suburban scheme that would work outside metropolitan areas, talk to a totally different audience and open up opportunities for expansion. “This concept is quite drinks led rather than food led; it’s very slow-paced in terms of feel and design, and rather than having a cookie cutter approach that opens everywhere, it is bespoke in terms of location requirements. “We wanted to keep the overall brand identity and keep the relationship with the London sites, but at the same time we wanted the warmth and residential feel that’s perhaps lacking in the London sites. “The first site opened in Chichester four months ago: customers move along a counter and pick drinks and food – very similar to a lot of other coffee bars – and there are also different zones with different areas of seating, all very coffee led. It’s actually outperforming their expectations and has been extremely successful as a concept. A cATAlyST for chAnge “A lot of people unfortunately think that design is about making things pretty, but it also acts as a catalyst for change. When we started designing Finsbury Pavement we looked at how you serve coffee, how many coffee machines you need, how do you pass food from back of house to front of house, how do you service customers – it was a matter of redesigning the whole process from beginning to end. “We also created a sensorial process. There is a strongly branded yellow pipe coming out of the front November/December 2016 25

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InnovATIve lIghTIng IS InTegrAl To eAT’S new concepT When EAT decided to launch their new concept store in Finsbury Pavement, London, it was decided that the lighting would be integral to delivering a successful store environment, says Simon Ambrose. Working with both EAT and Afroditi Krassa, Shoplight powered by SLE delivered an innovative solution to this new space. Working closely with Afroditi, detailed lighting design was undertaken to ensure the right look and feel of the lit environment was achieved. Using two key products (Elys family and Cadan) along with bespoke feature lighting and a DALI lighting control system, the most important aspect of the scheme was to take customers through an illuminated journey. At the entrance of the store a brighter environment was required to ensure high sales of products, particularly for those people wishing to take their food away. In the seating area at the front of the store it was also considered important to have high but comfortable levels of light for those customers wishing to sit at the long table or banquet seating. As customers move in to the second seating area, the light levels are reduced and more feature lighting is introduced to best serve the individual tables and booths. Finally, at the rear of the store, very low levels of light are achieved to bring customers a warm, welcoming environment where they can enjoy the soft-seating along with their purchased products. The principle product the company used was the Elys track spotlight. This innovative new range of spotlights offers CRI90 LED modules as standard with the exception of the lighting to the server counter, where the ‘GOLD+’ food LED module was used (providing superb looking cakes and pastries). A combination of wide and narrow beam Elys spotlights were used to accommodate the areas of the store in which they were operating. “Whilst the light levels are low in the store, some general lighting was still required and so our visuallyneutral Cadan suspended pendant was used to deliver this. With 40 degree reflectors and integral DALI drivers, the Cadan fixture perfectly complimented the store interior, delivering just the right levels of light in the areas required," says Shoplight.

of the store, for example. This brings a lot of the natural smell from the kitchen to the front of the store – you walk in and you smell fresh food and this is one of the best triggers for sales. One brand which has really got this right is Subway. You can smell a Subway from miles away because of the fresh bread. “Also important was that we created systems – teams from EAT to work alongside what we do. Rather than leaving the company with no continuity and no-one to take the work further, we’ve brought in great photographers, designers and art directors, so they can carry on working with the top-ofthe-tops, regardless of our involvement. “This is a journey that you go on together with your design team. It’s not a one off. It’s an on-going process for many years. The greatest brands continue to invest in their brands on a constant basis. “What about music? We have this constant process of education with clients about designing acoustic systems right from the beginning. We bring in an acoustic expert who calculates the reverberation

26 November/December 2016 SANDWICH & FOOD TO GO NEWS

and sound effect of a space, or we try and implement acoustic systems ourselves based on past experience if there is no budget for it. “I have learned the hard way. In the past I’ve designed a place where there were a lot of hard surfaces As great as it seemed initially because it made the place seem vibrant and dynamic, the sound bounced off the surfaces, and increased the sound levels, making it difficult for customers to hear each other. “Since then we have spent a long time working with clients to make spaces sound right. It’s not so important in grab and go environments, but certainly is in casual dining environments, particularly because they’re being designed currently with a lot of bricks and tiles on the walls and no carpets. “In terms of playlists, we always recommend our clients bring in an expert to create something unique. There’s a bunch of really good people across the UK who can do that and tell your story.” This is an edited version of Afroditi Krassa’s recent presentation at the lunch! show.

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Future-proofing counters and merchandising displays Counters and merchandising displays need to be future proofed and capable of being reconfigured to avoid additional expense, says Mick Steele, technical director for The Alan Nuttall Partnership, a major supplier to the food to go sector


ounters and merchandising displays are, arguably, the focal point in a food to go outlet, and design should pay close attention to versatility, flexibility, modern materials and energy conservation. What is also key, however, is future proofing, says Mick Steele, technical director for The Alan Nuttall Partnership, which specialises in counters and merchandising displays, as well as offering a full design and build service, with recent projects including London’s Euphorium Bakery and Wasabi at Luton Airport. “Food to go operators want counters that move with the times and with changes in demographic and customer trends,” he said. “Our Flexeserve intelligent chassis counter system is chameleon-like and adapts to meet changing requirements, not be rigidly fixed without the ability to reconfigure. We live in a dynamic world and operators need to future proof to protect their business in the long term.” That apart, convenience remains the main driver across all demographics (44%) for operators, with Callebaut research finding that over three quarters of millennials pick up food on-the-go at least once a week. Operators are aiming to reflect

Co-operative design When it comes to how much input an operator should have in the design of a catering space, it all depends on the client. “Some know exactly what they want, while others don’t really know and need a lot of steering from our team to create an initial design. They might have quite a lot of design flair, but want guidance on flow and fashions. Ultimately, our job is to take an idea and make the design the best it can be, practically, technically and aesthetically. “It’s always helpful if a client can show us examples of what they like, perhaps drawing inspiration from outlets on the High Street. We can then start formulating a design using their own identity.” this fast paced world in their counter designs. “Operators are increasingly requesting multi-functional and highly visual counters to meet customer needs,” he said. “They need counter design that encapsulates the

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whole process from food preparation and display, allowing quick and easy selection, through to swift payment.” With a whole host of worktop and valance panel finishes to choose from, the modular Flexeserve intelligent chassis counter system offers a less restrictive approach to selling food. Electrical connections are built separately into each module so operators can rejuvenate appeal by adding or removing units to suit trends and seasonality, refresh with interchangeable valance panels and re-configure in a straight line or with internal or external angles and curves. “The issue with static counter units is that you have to rely on customers being drawn to you, whereas mobile units mean more flexibility and greater chance of enticing those on the move. “With Flexeserve, operators have an extensive range of heated, chilled or ambient drop-in displays to choose from, from chilled deli and multidecks, heated deli modules, heated and chilled bain marie modules to panini and soup modules and jacket potato stations. As an example, juices or smoothies might be on trend and you need the flexibility to easily adapt. “Having this level of flexibility ultimately means you have better flow and queues come down.”

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The changing face of traditional bakers Traditional bakers have been forced to evolve and diversify into sandwiches, food to go and coffee formats over the years because of the changing retail environment. This has inevitably meant investing in new shop design and layouts. Stephen McIlvain, a director at Dollar Rae, looks at the trends IT is over 30 years since Stephen McIlvain of Dollar Rae started in the family business and in that time, he has witnessed a few seismic shifts in the world of bakery and food to go design and fit out. “When I first started in the business in the mid-80s, we were still living in an age when the local baker, butcher and grocer played a large part in family life. “The big supermarkets were just beginning to

provide a one stop solution and out of town shopping centres were a distant reality. The bakery sector was also getting a fresh injection of enthusiasm with new family members coming into the business and making suggestions on expanding product range; for example, the shift from just selling cold pies to hot pies and savouries marked a major transformation in the bakery/food to go industry. “It really was boom time

for the sector and the shop fitting industry was able to capitalise on the changes and revolution in tastes. Introducing macaroni pies, carvery meats, steak and ale pies and a range of new sandwich fillings would have been an anathema to previous generations but the craft bakers who had vision knew that to have a sustainable, viable business, they had to embrace the zeitgeist and provide an offering which appealed to

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both old and new generations. “At that time, there was a definite move towards professionalism and quality of offering and it was not unheard of for bakeries to spend upwards of £100,000 on design and fit-out driven by a distinct nod towards a continental environment with bakeries expanding into coffee shops and/or larger areas for food to go. Investment now is significantly less but that has

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SHOPFITTING PROFILE not dented innovation and creativity in the design solution. “There is also evidence that those who embraced the changes of 30 years ago are still in business today because they knew that they had to provide an appealing environment with quality products. They put a focus on what they were good at, expanded their range and started to offer an altogether more professional service. “A great example of this is Newlands Home Bakery in Glasgow who captured the opportunity to diversify their offering at their Shawlands premises. Alongside their traditional bakery/coffee shop, they took ownership of the premises next door and we were commissioned to deliver what was at the time ground-breaking diversity with the creation of a continental style delicatessen with a self-service salad bar and carvery. This is still going strong today and continues to be the bedrock for their success in the area. “Since those heady days of the late eighties and 90s, the industry has had its’ ups and downs and many limped their way through the recession. It appeared for a while that the big supermarkets and the out of town shopping centres would all but swallow up the local bakery. However, in recent years we have witnessed a marked renaissance in the bakery sector. Many have chosen to up the ante again to provide an exciting alternative to the competition and have become niche providers in their communities. “We are witnessing three distinct trends in the bakery and food to go sector, the traditional craft baker with food to go, the high-end bakery with coffee lounge and the artisan

bakery/bistro. With all these trends, the counter is the showstopper with Panoramic cube and flat glass angled counters the top choice and sustainable branding and design paramount.

and bistro in Suffolk and Friary Mill in Plymouth. We also have a bakery and food to go sector which fully understands local demographics and their target audience and who have translated that research

‘There is also evidence that those who embraced the changes of 30 years ago are still in business today because they knew that they had to provide an appealing environment with quality products’ “From Lands End to John O’Groats, we have applied our design skills to each of these emerging trends and exemplars are Andy’s Traditional Bakery in Leyburn, Couzens Bakery & Coffee Lounge in Harlow, the trailblazing 221B bakery

into an offering which captures all generations in their communities. “With the traditional bakery and food to go, we deliver a design which combines seamlessly the traditional old time quality with the modern needs of

fast-paced, grab and go food shopping; the high end bakery with coffee lounge has a distinct contemporary feel and look with show stopping high performance custom-built display counters and the artisan bistro/bakery embraces more of a continental ambience with an emphasis on inviting relaxation combined with a quality bakery and food to go offering.

“One factor which is evident in these trends is that our clients’ have all invested wisely. Their design will appeal for 15 to 20 years and they have a sustained recipe for success by underpinning the quality of their products in environments which are truly reflective of their offering and their service. “The shift today to investing wisely in design for maximum return is very much at the top of the sector’s agenda and must result in a significant increase in turnover and profitability. The design solution has to fully interpret emerging and future trends and be fit for purpose for many years to come.” November/December 2016 31

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RELIABLE, HIGH VOLUME TOASTER FROM PANTHEON Pantheon’s CT1 Conveyor Toaster provides a highly cost effective and very reliable solution for high volume toasting across multiple breadbased products. As per all the items in Pantheon’s plug-in equipment range, the toaster has been designed to be exceptionally easy to use, so can be made accessible to all members of staff – or even by customers if appropriate. It processes between 300 and 350 slices of bread per hour but will also accept buns, crumpets, tea cakes, muffins and other bread based foods. To ensure longevity, the elements are made from metal rather than quartz, which is often associated with a short life-span and expensive replacement. Other key features include: • Front or rear toast delivery • Single or double sided toasting option (especially relevant to burger buns) • Variable speed belt control • 4-position rotary switch • Automatic or manual feed options • Removable crumb tray for easy cleaning The CT1 Conveyor Toaster measures 370w x 420d x 430h (mm), weighs 20kg and has a power rating of 230v. Tel: 0800 046 1570 Web:

4 Aces has launched a tailored print service to cater for customers who require smaller print runs of up to 50,000. The service has been introduced to meet demand, with the popular packaging specialist citing an influx of enquiries from suppliers who are engaging in joint ventures with their customers, to get their own designs into the market place, and smaller companies who are simply keen to try a branded cup. The launch follows on from the announcement, made by 4 Aces earlier this year, that the company has experienced a spike in sales of printed cups, with figures up by almost 30 per cent.

The new bespoke print service is part of 4 Aces’ wider remit to reach new customers and expand the service offering. Managing director of 4 Aces, Chris Penn explains: “We are looking at all areas of potential growth; extending our service options in relation to printed cups was always going to be one of the most obvious initiatives to start with.” 4 Aces prints on both single wall and double wall high quality, paper cups, accommodating small and large print runs and delivering to its customers as and when they need the stock items. Tel: 01992 535774.

BENDERS PAPER CUPS RETAIN BRC CERTIFICATION Benders Paper Cups have again retained the prestigious BRC certification for packaging and packaging materials and PEFC and FSC Chain Of Custody Certification. For the fourth consecutive year, Benders have demonstrated their commitment to producing the highest quality products that are both responsibly sourced and manufactured. Benders' Quality and Technical Manager Allan Paterson said: “I am very pleased to say that Benders have successfully completed both the BRC/IOP packaging and packaging materials audit and the PEFC and FSC Certification annual assessments with no issues raised.” He continued, “Benders have achieved the new higher

classification of AA grade status for BRC packaging, a tremendous result for the company.” Retaining globally recognised certification from PEFC and BRC demonstrates Benders' ongoing understanding and management of environmental factors to both customers and consumers. Tel: 01978 855661

4 ACES ENJOYS RECORD PRINTED CUP SALES Packaging specialist 4 Aces has announced a spike in sales of printed cups with figures up by almost 30 per cent year on year. The company has recently reported a successful entry to the festival market having provided a range of pint, half pint and slush, bespoke, and printed plastic

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glasses for a variety of national events this year. This success has been mirrored by an increase in demand for printed paper cups with 4 Aces supplying more of its eyecatching, creative product lines to distributors and water cooler and vending operators. Managing director of 4 Aces, Chris Penn explains: “Distributors and operators are keen to provide added value to their own customer bases and give them an opportunity to stand out. Printed cups are known to leave a lasting impression on the end-user and enhance the concept of quality and the overall superiority of the complete purchase, including the beverage itself.” Tel: 01992 535774.

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Herald Plastic H

erald Plastic has been manufacturing and importing disposable catering and janitorial products to wholesalers for almost 30 years, and remains a family-run business. From plates and cutlery to containers, service packs, disposable gloves and chafing fuel, Herald Plastic has built a solid reputation for supplying a diverse range of quality catering and janitorial products to wholesale customers at the most competitive prices possible and at a quality that’s held in high regard within the industry.

As well as a comprehensive range of core products they also offer a range of bar disposables from specialist straws such as the stylish Memphis bio-degradable, spoon straws and novelty straws, to a variety of cocktail accessories; all of which will ‘add a little sparkle to your drinks’. So, as we approach the festive time of year when foil parasols, cocktail stirrers and neon swords are a must, you can rely on Herald Plastic to go the extra mile to ensure your party essentials are delivered on time and on budget.

Quality is everything, and as a preferred supplier of disposable products, Herald Plastic invigilate the quality of the products on a shipment by shipment basis so their customers can always be confident that they are using the very best professional products. Despite being established for over 30 years, the company is constantly looking at new ways to develop and grow. Recent changes have seen the

company invest in new technology, expand the ‘bespoke packaging’ arm of the business, recruit a number of high calibre sales and customer service people, and become a proud member of the Foodservice Packaging Association (FPA); all helping to ensure that the company is well positioned to continue providing outstanding products and customer service to its clients for the next 30 years.

To find out more about Herald Plastic, contact:

Tel: 0208 507 7900 November/December 2016 33

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RAP CONTINUES ON ITS WINNING WAY RAP is wrapping up the year in a winning way. The market leader in food-to-go packaging recently won the Consumer Convenience Award at the prestigious UK Packaging Awards. This follows two other awards for RAP this year … the Unique Packaging Solutions award at The Café Quality Food Awards, and the sustainability accolade at the Food Packaging Association (FPA) Awards. With regard to the UK Packaging Awards, the judges agreed that RAP’s MultiRap delivers the ultimate convenience to consumers, being both ergonomic and sustainable. Its features include: • Grease-resistant bag with wrap-around cartonboard that prevents leaks and retains heat. • Products can be served quickly, meaning enhanced customer satisfaction. • Minimal risk of contamination, as the consumer does not have to handle food. In addition, the tear-off opening makes it easy for consumers to eat while on the move as another example of RAP’s innovative approach to packaging. Tel: 020 8069 0700

Quality Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment. The company has recently completed the design and installation of a modular coffee shop and additional kitchen equipment at Kings Coffee, a brand new high street outlet in Carluke, South Lanarkshire, Scotland. The former hairdressing premises has been completely transformed with the help of QED. Essential items supplied and installed include the company’s own-brand Avalon refrigerated display counter with understorage and a separate till counter. In addition, the back bar area includes a coffee maker with stainless steel counter, crockery storage shelves and a hand wash basin. For the kitchen area, QED has supplied stainless steel tables, an upright freezer, a food preparation table with saladette containers, a Blue Seal cooker and boiling top, a Classeq Duo under-counter dishwasher and a Merrychef E4 combination oven. Sandra Porter, who owns Kings Coffee and runs it with her daughter, said that they chose QED as their principle food service equipment supplier after doing extensive research into the latest coffee shop systems.

As Sandra explains: ‘Although we were on a tight budget, Robert Campbell and his team provided the display counters and support equipment at a reasonable price that was a perfect match with our ideas for the interior décor of the shop. ‘At Kings Coffee, we source the very finest Italian coffee and combine it with totally home-made food, which is freshly prepared on the premises every day. ‘Given his long experience in the catering industry, Robert was able to provide us with the best combination of food service facilities that precisely fitted our requirements ‘With the support that we received from QED at the outset, we are already enjoying strong sales from repeat customers, all of whom are very complimentary about the style and ambience of the shop and the quality of the food and drinks on offer.’

SOKEN ENGINEERING PACKAGING HEAT SEALER RANGE GROWS Soken Engineering has expanded, going from strength to strength with sales and its range of heat-sealers. The move to larger, more modern premises was driven by the sizeable increase in sales in the UK and with its success with international distributors. The expansion of its range of versatile heat-sealers has been highly successful, with the range now including low-cost entry-level models, an all-electric model (Soken patented), through to very high-volume computerised heat-sealers. The entrylevel machines allow small businesses to get into the market cost-effectively with a high-quality machine that will last for years.

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“We design it, make it and support you, offering spares off-the-shelf and service back-up, all just a phone call away,” Mercia Mathew, Sales and Marketing Director, explained. “Our ethos is to serve our customers well, by designing and producing proven high quality and reliable British heat sealing products and then providing the pre and after-care support customers' need for their business.” From the UK: 01525 376000, International +44 1525 376000 Soken Engineering Ltd Unit 12 Youngs Industrial Estate, Stanbridge Road, Leighton Buzzard Bedfordshire, LU7 4QB UK.

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continues investing in the future Raynors have made significant improvements to their packaging range, moving to fully pre-printed packaging, obviating the need to apply labels to differentiate between products. This has made a huge difference to the way products are presented on shelf, says marketing manager Tanya Everest-Ring


aynors have made significant investments over the past year – their brand new factory is testament to that. However, alongside the changes the company has been making to their manufacturing, they’ve also been investing in their products, and the people who create them. When it comes to shelf impact, the sandwich packaging is as important as the product inside it, and as Raynors have grown, they have been paying more and more attention to how they present their product. A few years ago, they had one type of sandwich wedge, with products differentiated simply by the labels that were printed daily in house, and stuck on the pack.

As the customer base grew, Raynors started colour-coding their packs, to define fish, vegetarian, chicken and meat variants – a move which was welcomed by customers, as it helped make consumer selection at point of purchase much easier. Schools in particular, who often have to move around 800 or more pupils through their canteen in just 40 minutes were particularly pleased with this change – it cut queues significantly and saw their sales improve as well. In the last two years, the growth in the business has meant that Raynors have been able to improve their packaging again. Rather than having a coloured wedge to signify a product type

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SANDWICH MANUFACTURING (prawns and tuna are blue, for instance), they have moved to having fully pre-printed packaging, with no need to apply labels to differentiate between products. “The move to introducing bespoke, fully printed packaging for each of our products has made a huge difference to the way our products present on shelf,” said marketing manager Tanya Everest-Ring. “Raynors have always been proud of our professionalism and product quality, but the quality of our packaging didn’t always reflect our very high ingredients and production standards.” She continues: “It wasn’t just the sales uplift that allowed us to invest in our on-shelf presentation – but also the simple fact that our brand new factory gives us much more storage space for more types of packaging!” It wasn’t just the cardboard sandwich wedges that underwent a change. Raynors ‘upgraded’ a number of their sandwiches, moving them into artisan breads, made by a local bakery and increasing the amount of filling. This portion of the range went into a brand new flow-wrapped format, again, colour coded by type to make selection easier for consumers and to make the range look eye-catching and appealing on shelf. This flow wrapped design features a pretty botanical print and fully pre-printed labels to give a more professional, quality feel. This new livery has proved very popular with customers – so much so that it is being rolled out across other parts of the range. The cold roll collection moves into the new packaging format in

December, and Raynors have taken the opportunity to introduce new products, featuring more artisanal breads and some exciting new recipes. “We’ve been investing in our supplier base,” says Tanya, ‘and are very pleased to be working with another Essex bakery who produce the most delicious tasting flatbreads. We are always very keen to find quality local producers, and we have worked with this bakery for some time to develop products that we can put into our core range. The tasting team have really enjoyed sampling lots of new, locally made breads, and customers will be able to find out just how good our new rolls are from December.” The final step of the roll-out will take place in the New Year, with hot eats transitioning over to the new, botanical print livery. Unlike the major changes Raynors made to the products in their sandwich collection earlier this year, the changes to the hot eats range are less dramatic, but still very important to the company. They’re highlighting the amount of British ingredients in the products, flagging up their British ham, bacon, sausages and other ingredients, and upgrading their panini. All in all, it’s been a busy year for the marketing and new product development department. The company’s policy of investing for the future has also extended to the team, with three new people joining this year. This investment in skills and people mean that Raynors hope that 2017 will be as exciting a year as 2016 has been, and that they’ll be able to drive further growth and improvements. November/December 2016 37

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Roberts Bakery launches bakery thins to sandwich industry ROBERTS Bakery has launched Bakery Thins to the sandwich industry – delivering what is says is an exciting, versatile and healthier addition to its hot sandwich carrier offering. The four-strong range is “set to feed the nation’s increasing hunger for alternatives to regular sliced bread and rolls” – whether that’s for breakfast, lunch, evening meals or snacks - in both major chains and independent sandwich bars, it says. Roberts’ Bakery Thins contain less calories and carbohydrates than the equivalent sized slices of bread or roll, which means that they meet the trend for healthier eating whilst still providing a bread-based mealtime experience. Calorie content in the new range – which includes wholemeal and white Thin Rounds, white Skinny Thin Rounds and white Skinny Thin Slices – starts at 120, just over the calories in a standard alternative of two slices of bread or a roll. “From tasty toasties to classic breakfast rolls, spicy falafel to light burgers, Bakery Thins are perfect for today’s more health-conscious consumer

– allowing them to indulge in delicious lighter bites,” it adds. In addition, Roberts’ Bakery Thins are versatile and provide standout to a menu. They can be pre-prepared as toasties and counter-chilled – offering visual appeal. After three minutes on a panini press or grill they are hot and ready-to-eat – crisp on the outside with a soft, skinny centre.

Mike Roberts, Deputy Chairman of Roberts Bakery, said: “Demand for sandwich alternatives is growing significantly and we have developed a first to market range of Bakery Thins specifically for the sandwich industry. This range will enable operators to deliver great healthy tastes for the out of home consumer.”

Bertinet Bakery rolls out sourdough range BERTINET Bakery is rolling out its new sliced sourdough tin loaf range to an additional 35 Waitrose stores as the first part of a national roll out. Having spotted a gap in the market for an alternative to standard sliced bread, The Bertinet Bakery developed a sourdough range baked in a tin that can offer similar usage and keeping qualities but without any of the additives. The new range includes both a White loaf and a darker Malted wheat loaf that has malted wheat flakes rolled into the crust. Made using only three ingredients (four in the case of the malted wheat), the range contains no additives, preservative or processing aids, yet stays soft enough for a sandwich for four days and can be used for toast well beyond this. Each loaf is

moulded by hand by the bakery’s skilled bakers, before proving slowly to allow the dough to develop a full flavour. Both the white and malted wheat loaves are baked in a traditional bread tin, which makes the crumb tighter and free from the large holes you might find in a traditional artisan loaf. This makes it the perfect option for sandwiches and toast, it says. Richard Bertinet commented: “It has been incredibly exciting to be part of the artisan bread revolution taking place in the UK over the last 10 years. But no matter how much we all love a ciabatta, foccacia or crusty sourdough boule at the weekend, the sliced loaf will always have a place, whether for kids, packed lunches or just because it fits in the toaster! “Until now it has not been possible

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to buy a sliced tin loaf in a supermarket which does not contain at least some additives or preservatives and I wanted to change that. I am on a mission to make great bread available to everyone. “I’m incredibly excited about the roll out of our sliced sourdough range and look forward to families across the UK enjoying it as much as mine do!” Respected restaurateur and food writer, Yotam Ottolenghi comments: “It looks like a standard sliced loaf but it's all natural and utterly delicious. What a brilliant thing!”

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Being slow at Tossed just wasn’t an option opened the UK's first Healthy high street salads and wraps chain Tossed did they come to ditch the completely cashless restaurant earlier this year. How tills? Founder Vincent McKevitt explains

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ike everyone else, Tossed had mounting pressures on the business from things like minimum wage rises and property costs. We knew we had an amazing model and proposition but we also knew that we were too slow and had to do something to improve. Being too slow just wasn’t an option. After a number of experiments in 2013 we introduced enhanced grab and go. We’d always had an element of grab and go: traditionally what we did was take our salads from the bar and basically just place them on the shelves and try to sell them to save money – but it was a very small part of the sales mix. I felt that we really needed to own the grab and go space. We had quite a few people on our team that were exPret, so they tore it up and started again with new packaging and improved presentation such as widening the bowls and fanning out the ingredients. Did it work? Yes, it was phenomenal: we drove some amazing like-for-likes that year with something like 180% growth for that category and double digit growth for the whole business.

‘I’m adamant that we’ve created the best front of house ordering system in the world’ But one of the big issues was competing on those products with people like Pret and M&S as we’d dumbed our product down to be on a par with theirs. The big question always has to be: are you unique enough for your guests to walk ten minutes in the rain to get to your proposition, and go past competitors? So, to cut a long story short, in the end the products didn’t fit our USP of healthy customisable food, made to order. Around 2014, technology in our ‘space’ really started to gather momentum and I knew then that there could be a solution around technology that could work for our business. We already had a system so customers could order on line and come in and collect but it wasn’t amazing. We gave it a bit of refresh but

‘Sometimes unless you force people to do something they’re not going to do it’ it wasn’t a big success, partly because the tech was very clunky, but also because we launched it too early. If technology is not on-point, slick and easy to use, people very quickly go back to traditional channels. Around that time we started to develop self-serve kiosks in conjunction with our EPoS supplier (pointOne EPoS) and these were launched this year. Guests serve themselves by ordering on a tablet; they pay with a credit card machine next to it and the credit card machine directs them to the collection point. We developed it on an Android consumer tablet primarily because guests ‘get it’. Originally I wanted a big screen similar to those used in McDonalds, but I came away from this quite quickly because of cost. They’re around £10,000 each, compared to around the £400 we were paying for the tablet. Our Clerkenwell site has got 21 kiosks in there, so that would have been a lot of CapEx for us. (We were able to develop it in-house as well). After designing it we spent a huge amount of time testing it; we had one in our Baker Street branch for eight months and all our head office team were ordering their breakfast, lunch and coffees on it every day! When it came to the roll-out we didn’t go all in, but introduced half kiosks and kept the tills. We had about 18% take up, but the problem was that customers were always on their phones, with their heads down and went straight to the tills. Sometimes unless you force people to do something they’re not going to do it. So we made a big decision, based on the confidence we had from the testing and took the plunge at Baker Street, removing all the tills. Shortly afterwards we opened our first new site which was completely cashless. This was a European first – we were also only the second company in the world to do this. To put this in perspective: the Upper Thames Street site is only 650 sq ft but it opened up with 12 ordering points! You would never normally get 12 tills in a site that size. November/December 2016 41

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TECHNOLOGY HealtHier eating options Tossed is a quick service restaurant chain that specialises in providing fresh alternative food options, embracing a healthier eating style with hot wraps, soups, salads, and pots and a variety of breakfast options. High quality products are sourced locally and ethically. Tossed currently has twenty six sites located throughout London, major retail centres and Welcome Break service stations. It raised over £1m through crowdfunding for expansion last year, giving away just under 9% of their equity. The Kiosk provides Tossed with the ability to implement a self-service customer ordering and payment solution. Working on an Android platform, and using 10” tablets mounted in BouncePad holders, the Kiosk solution enables customers to glide through and browse picture-based menu content and nutritional data, create orders and check-out with integrated contactless card payments in just a few button presses.

In April we opened another site with 17 kiosks and increasingly ‘went for it’ during the summer, retro-fitting about half of our estate. The site with the largest number of sites is now Clerkenwell and that’s got 21 kiosks in it. We’ve had a lot of exposure around this in national press and media, including the New York Times. So, is it working? We’ve obviously increased our capacity and we’re still learning. I’m adamant that we’ve created the best front of house ordering system in the world – a bold statement but where else can you go and have 21 of your guests ordering at the same time? If you go to Pret at Bicester Village, for example, they have 12 tills, McDonalds, Bluewater has 13 but they’re both making lots more money than us. It certainly puts pressure on production – we’re throwing a lot of orders at the kitchen at the same time, so you have to look at your labour model. Incidentally, no Tosers were actually ‘harmed’ during the making of these kiosks. The aim was definitely not to save labour.

‘No Tosers were actually ‘harmed’ during the making of these kiosks. The aim was definitely not to save labour’ What we’ve done is basically move all the guys from the tills into the kitchen. Longer term we want to see our sales grow and while labour/ pounds might not come down, the labour percentage will. Do guests like it? It’s certainly easy to use – they’re so used to swiping up and down that’s it’s not an issue. What they also like is the browse time it gives them. In a business like ours, when you’re in a queue and you’ve got people behind you it puts pressure on guests. The kiosks allow them to hang out and look at the menu for as long as they want. We’ve also seen increasing amounts of customization as ‘swopping’ ingredients from the menu is very easy. Originally we had plans to have two to three smiling hosts at the front but it was clear from the start that guests

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were coming in and using the kiosks straight off, even in a new area. There was very little mis-catch. The first day at Upper Thames Street we had around 400 guests and only one who didn’t have a card or ApplePay. Did the team like it? GM’s previously had to keep an eye on the till team and the production team at the same time, but now the production team is all in the same place and it’s much easier for the GM to manage and lead. The FD certainly doesn’t miss the cash, with seepage and that sort of thing. For me this is definitely part of a wider simplicity and efficiency project. Anyone who’s been back of house in a restaurant will have seen the amounts of paper you can have. One day I would like to see us being a completely paperless store. We’re now using technology like TrailSweep- an innovative check list, which takes out all our temperature sheets, our opening and closing sheets and so on. All this will hopefully continue to lead our drive to make our business the most efficient in the market.

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How Baguette House fought back against the coffee chain shops Newbury catering entrepreneur Alex Brittain found herself up against it when competition started to crowd one of her food to go businesses, Baguette House. The answer proved to be a packaging and labelling rebrand, with a resulting sales boost of 25%


ince opening its doors in 2003, Newbury’s Baguette House (as it was originally known) has prided itself on offering an array of made to order sandwiches and fresh baked crusty baguettes with delicious deli fillings, as well as hot and cold drinks and snacks. But when she lost half her business to an influx of coffee shop franchises, owner Alex Brittain decided to fight back. Catering professional and entrepreneur Alex Brittain actually owns three businesses in the pretty market town of Newbury: Brunch Express, Business Lunch Express and what was once named the Baguette House.

Brunch Express is a popular café situated on the busy Hambridge Road just 10 minutes’ walk from Newbury Racecourse. From the same premises Alex also runs Business Lunch Express, which provides a catering service to places of work and corporate events across Reading, Newbury, Basingstoke and Oxford. From a handcrafted sandwich to a full breakfast menu or gourmet boardroom platter, the company can even provide waiting staff, china, linen and glassware depending on requirements. Last, but by no means least, is the Baguette House - a charming little sandwich shop nestled between the

44 November/December 2016 SANDWICH & FOOD TO GO NEWS

River Kennet and Northbrook Street (the town’s main high street) on the picturesque Northcroft Lane. Prior to going it alone Alex enjoyed a successful career with several large contract caterers and her continuing hands-on approach - combined with a sharp eye for quality - has seen her enterprises thrive. The Baguette House was the first of its kind in Newbury but as time has passed a number of big-brand high street franchises have begun trading in the area and Alex has seen her business suffer as a result. “I went straight from school into catering college - which I guess stemmed from my love of baking –

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where I studied hotel management. I’d always worked for other people, then, around 2003, I decided to start my own business. At that time the coffee shop market was just starting to grow and our fresh baguette lunch offering was leading the way with these lovely crusty bread sandwiches and fresh coffee. My husband was working for Delice de France at the time, as a baker, and we were quite involved with the owner. Meanwhile we were taking regular holidays in France too so I’d seen the way they were doing things over there and I just felt inspired to get involved. “We pride ourselves on offering freshly prepared food with these wonderful deli touches - something that stands out from all the chains by being a little bit different - it’s a more personal and friendly service. “Our typical customers are office workers, retirees and young families. The workers make up the biggest portion of our customer base (around 90%) and they come in at lunchtime looking for a choice of quick but delicious lunch options while our retirees and young families tend to come in a little bit earlier. “Roast chicken is our most popular filling - although all types of chicken sell well – then tuna. We tried introducing things like couscous and hummus with nice dressings but they weren’t big sellers,; however’ our buffets (Business Lunch Express) are usually half vegetarian by request. “When we first launched the Baguette House ten-plus years ago people were crazy for delicious fresh baked baguettes (usually with a

mayonnaise based filling) and a decent coffee so that was what we sold. Market demand was high and our business boomed. There wasn’t the choice there is now but over the years the competition has got a lot fiercer. We used to have people queuing down the lane but business became perhaps 50% of what it once was what with all the coffee shop chains opening up and the supermarkets doing lunches - plus the fact lunchtime options are branching out into things like burritos.” Never one to be beaten by the competition, Alex decided a rebrand was in order so she approached her packaging and labelling supplier Planglow to see how the company’s inhouse branding agency – Glo Creative – could help. “Last year we decided to rebrand so I approached Planglow. I’ve been using their labelling and software for such a long time I’m not entirely sure how I first came across the company - I think possibly in one of my previous roles then when I started up my own business I got in touch again. “We use several labels and packaging items across both sites -

including the clear Blanco bags and the platter boxes for our buffets – and I remembered that they offered a branding service too so I called up Sally (my account manager). “Sally is always very enthusiastic and bubbly and keeps me up to date with new products although I read Sandwich and Food to Go News too, so I see everything in there as well. Sally came to see me and bought along the Glo girls and I explained that I wanted a local sounding name that said something about the area and its history, plus a more modern look in ‘national trust colours’ instead of the dark red and blue that we’d previously had. “They came back with three options of names and three options of design too and I ended up going for a combination of two in both cases, merging the bits I like best to create The Bakehouse Deli. And because I wanted branded packaging as well something that didn’t look like everyone else while still demonstrating a more personal touch - we went for a deli paper, sticker and a bag too, which also advertises the business when it’s taken off site. “Eight months in since we rebranded and sales are up 25%. People are very impressed by the new look and say how much they like it. It’s changed our customer base too - it’s become more professional - which has allowed me to put my prices up by 10%. At the end of the day I wanted to show our customer’s how much thought goes into everything and this is precisely what it’s done.” November/December 2016 45

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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 November/December 2016 47

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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 into account 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 chains entered will be visited by an independent judge at outlets selected at random. 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 achieved 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. November/December 2016 49

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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.

50 November/December 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 Following on from the successful launch of the cheese bagel in retail in 2016, we’re launching a New York Bakery Out of Home cheese bagel for the eating out market. Cheese is one of the most popular sandwich fillings in the UK and in the US cheese bagels are already one of the top 5 best selling flavours. Over the past year we’ve seen cheese topped breads taking up increasingly more shelf space in high street cafés and food to go outlets. In line with this trend cheese bagels have great visuals and are perfect for customers looking for some added indulgence.

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.

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

wHere are tHe semi Finals? 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

PAN’ARTISAN FOCACCIA ROMANA CATEGORY Pan’artisan’s Focaccia Romana is a 250g flatbread focaccia – great for open sandwiches or folded over as hot-eat, 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. November/December 2016 51

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Join us at Presented by celebrity chef Theo Randall


On Thursday, 11th May, 2017

Entertainment by the Party Bandits

Entertainment until 2am Dress code: Black tie Raffle, draw and auction in support of Bowel Cancer UK

BOOKING FORM Contact Name ................................................... Business Name ............................................................................................................... Address ........................................................................................................................................................................................................ .........................................................................................................................................................Post Code ........................................... Tel. No: .................................................................................... Fax No. ..................................................................................................... Price includes 4 course dinner and half a bottle of wine per person. Vegetarian options and special dietary requests must be pre-booked Please book: .............table(s) at the Sammies 2017 at ££2600 + VAT per table of 10 ................table(s) at the Sammies 2017 at £3120 + VAT per table of 12 at the Sammies 2017 at £285 + VAT per place Card Type: (e.g. Visa, Mastercard)................................................................. Card number: ...................................................................... (Please note: we cannot accept American Express)

3 digit security number: ........................ Expiry Date: ............................... Name on card: ........................................................................ Signed: ........................................................................................... Date ........................................... Do you or your guests have any special dietary requirements?( If yes, please list) ....................................................................................... Tables will be allocated on a strictly first-come basis from the front of the room to the back. All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations are made within 30 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Please email your booking details to Or post to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB. If you require further information on the Sammies Awards please telephone Pam on 01291 636341

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Labelling software for the Food Industry

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

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

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


01708 767946

To advertise call Paul Steer on 01291 636342 November/December 2016 53

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Rod McKie: understanding what the travelling public really wants Pret’s recent arrival at Welcome Break has in many ways completed the transformation of the business, with a portfolio of 14 quality brands giving the customer, “what they want, when they want it.” Rod McKie, himself ex-Pret, has been at the helm for the past 15 years

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PROFILE If you were in a motorway service station fourteen years ago you’d have a very different experience from today. At the start it was all about: ‘We’ve got this, you can have it at this price – take it or leave it.’ Our team is now very much about giving the consumer what they want, when they want it. It’s also all about giving them what they don’t expect with an unexpectedly human service. In some ways though we’ve turned full circle. For one thing, in the early days when they were regarded as ‘meccas of modernity,’ they were desirable destinations to visit - people used to go there for Sunday lunch, and it’s almost becoming that way now. We started changing into a fully branded business about eight years ago. The business now consists of 14 brands over 32 locations – they offer consistency, security and also safety. We constantly evolve our portfolio of brands – for us it’s making sure we have the right brands at the right times. As a result of all this over the last eleven years we have seen consecutive top line and bottom line growth. In fact, over the last three years we have grown our like-for-likes by around 6%. Our journey has been all about seeking to understand what the travelling public really want. You have to constantly evolve or tweak, keeping an eye on what consumers want and what the trends are. Trends Value for money really hit home in 2008 at the start of the recession but it’s no longer a trend, it’s a religion. People do have money these days and they’re happy to part with it, but unless you are offering quality, speed of service and the whole package for every pound they’re spending, you are not going to win through. I think this is what we have to home in on. Ultimately our goal in terms of running motorway services is to make sure we increase our motorway ‘turnoff’ and to increase customer penetration. We operate 365 days 24/7, so we have an awful lot of people to satisfy from all walks of life. But since we’ve gone fully branded, we’ve seen our footfall increase from 80m to 85m customers. It makes a massive difference to the business when you can increase it to that degree.

‘The old maxim: offer great speed and service and make sure the toilets are good, bears heavily on our mind’ We fully operate all the brands we deal with ourselves, so we have a workforce of over 6,000 people and a payroll of £72m, which certainly focuses the mind! As my CFO keeps reminding me, it is an investment, but we have to make sure it pays for itself. It’s a very complex business, and we need to make sure we operate them to as good a standard as the owners, or better if we can, and that’s not without its challenges. The result has been a resilient trading history and we keep growing. In the early days we just had a few operators such as KFC, but then we started to add some power brands such as Starbucks and Waitrose and we’ve seen some massive growth since then. The more brands we have, the more we can increase our profit. Consumer needs sTaTe What about the consumer needs state? It’s less about stopping for fuel these days and more about stopping for a comfort break. 92% of people who stop at motorway services use the loo and 92% use the loo first. So the old maxim: speed and service and make sure the toilets are good bears heavily on our mind. We have probably got the most diverse customer base of anyone,

including airports and railway stations, because we offer everything and we are open all the time. One of the real elements of my job is to people watch and it’s staggering what you see through the different day parts. We have business people, ‘road warriers’, the white van man, truckers, holiday makers, football supporters; those on a budget and those with money to spend; those in a rush and those with all the time in the world…. so it all varies hugely. But those need states also change dramatically as technology does. Take electric cars now for example: five years ago we launched the world’s first electric car charge points. I remember the BBC’s technology correspondent saying there was no way that people would wait for six hours to charge their cars. Well, here you are with Tesla now, and it takes just 20 minutes to charge the car for a drive of 240 miles, so a massive difference. Customers now take elements of technology very much for granted. You have to offer free wif-fi these days, for example: we actually deliver 65m minutes per week and it’s growing at such a staggering rate we’ve bust it six times already. Then there’s contactless: we got caught out – we were late, so we expect to be fully contactless by the end of October. Customers were pretty gobsmacked when we said we didn’t have it. The same applies to minority groups: no longer will they say they want a disabled facility. You have to be able to offer the full monty, and you need to be able to look after the severely disabled as well, which we’re proud to say we have been doing. November/December 2016 55

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‘Once they know you’ve got Subway they’re in there like a rat up a drainpipe’ Then there’s value for money: we had a huge debate internally as to whether we launched with a value for money brand like Subway. I’m pleased to say we did – we trialled a couple of sites and they went from two to 26 very quickly. It has massive appeal to the young market and to students. Once they know you’ve got it, they’re in there like a rat up a drainpipe. Conversely, if you haven’t, they leave very, very quickly. HealTHy eaTing For years and years, everyone had been speaking to us about healthy eating. But then you look at it and it’s great … but no-one seems to really buy it. So we tried working with Tossed and launched a couple of sites, Very quickly we cottoned on that people are now more educated about their food and what they want to put in their stomachs, and I have to say it has made a massive difference. We now have six Tossed sites. The first complaint we had was on the first night we opened, but not from the customer sector! It was from the truckers who were complaining that we weren’t offering them a discount! A few years back and it would have been all about chips and beans. Actually, some of our truckers are our most discerning customers when it comes to

coffee. Times are certainly changing. Coffee is actually the second major need state for us. When you consider that we serve 19m cups of coffee per annum, it really does focus the mind on making sure we can do volume. drive THrougH We actually pioneered drive through on motorway services about seven years ago and were startled by the result –so much so that we now have 19 and it’s been a real game changer. An awful lot of people don’t want to get out of the car! When it’s pouring down with rain, people are even less inclined to get out of their cars. It has been a real capacity builder for us. It’s strange how things come full circle, as I said at the start. About eleven years ago I kicked out full service restaurants – the general public didn’t want them. We’ve now pioneered our first full service brand, Easy Diner. There are now people staying in Ramada Hotels on our sites, for instance, who want the full service experience; it’s also clear that there are more people with time to spend and more money, and they’re happy to be served to rather than over. Also full circle for me is that I started my career with Pret in the early days and we’re now very proud to be the first

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corporate franchisor for Pret in the UK. Customers increasingly want fresh, quality, hand-made food and they want it quick, so Pret fits the bill. We’ve just opened up the first site at South Mimms, which we hope will be the first of many. So, for us, it’s all about brands. They have made a massive difference to our business. The more breath and choice you give, the more customers want. But for us it’s got to do around £20,000 a week. If it doesn’t do volume we don’t do it. Any failures? In fairness, we always trial two sites before rolling them out. Being very honest, there are always very interesting scenarios around pizza. If you’re waiting for pizza it’s always an issue. Our average customer dwell time is 20 minutes, so you have to get product out to customers quickly. Customers increasingly come in, use the toilet, and have their phones in their hand until the moment they leave. If you can order via a kiosk or an app it makes a massive difference. KFC have had payment kiosks for 12 years now. What has been the impact of some of the additional recent costs such as the living wage and apprentice tax? The living wage put an additional £4.5m pounds on the payroll, which is hard to swallow. We’re treating it as an investment. It’s very early days but we’ve already seen our team turnover slow down. We’re in the service and hospitality business where it’s very hard to get great people. So for us pushing the boundaries to get minimum wage and above minimum wage has always been our mantra. When you’ve got companies like Pret on board, paying weekly bonuses, it also very much challenges our minds. If you pay people more money, they stay longer. We have got to work harder as a business at keeping them, particularly for the first 90 days. Meanwhile, Brexit for us has seen more people on the roads recently, and we are expecting a big boom next year. I think more people will stay in the UK because of the exchange rate. It’s very exciting out there at the moment. This is an edited version of Rod McKie’s lunch! show presentation.

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Sue Yarnell, Manager of Southport’s

A Great Little Place Sue Yarnell runs three award-winning and very successful cafes and sandwich bars in Southport. As well as offering some of the best food and coffee in the area, A Great Little Place is also partstaffed by people with autism, a social enterprise venture run by Autism Initiatives UK. This is her day …. 4.00-5.00am. I’m an early riser. I literally get out of bed and I’m ready to go. I make a cup of tea, open the computer and start work right away, either with things that need dealing with before I start work, or with ideas that have popped into my head during the night. For instance, before Halloween I woke up in the middle of the night thinking there must be a way of making cobwebs to put on the cakes with black icing, and I made a note to myself. In the morning I discovered that you can actually make them from marshmallow! I also quite often do social media things at that time, checking Facebook and Trip Advisor. I also check trends and recipes – that kind of thing - probably doing an hour or so before I get ready and go to work. We make all our soups, cakes, pastries and sandwiches, so there’s always a lot to think about.

I grow things like soft fruit and flowers, so I quite often pick some herbs for work or take a bag of plums. Down at the station they have magnificent blackberry bushes, so I might get there 15 minutes early at this time of year, and use them to make blackberry scones. One thing I don’t do at that time of the morning is development work – I leave that for my day off on Sunday. It’s a pleasure for me – it never seems like work. I even do it when I’m on holiday. It also gives me an opportunity to plan out my entries for competitions. Over the past few years we’ve won a number of Sammies awards for our sandwiches and that’s been brilliant for us, both in terms of the prestige and the publicity it’s brought us. We entered the recent Café Life awards at the lunch! show, but we didn’t win this time. I’d left it all a bit late, but we made it through to the final. You can’t win them all, as they say! I go on the train to work and I’ll quite often look at Pintrest, those kind of things. I always have notebooks with me, so I might write some ideas down on the way. I have them stacked up – I can remember what’s in each notebook, as they’re often themed or seasonal. 7.00am. I’ve arrived at our London Street branch called A Great Little Place in Southport, a café with artisan food.

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We’ve got two other outlets: the original site in Hoghton Street called A Great Little Place, also a café, and our most recent outlet in the Ramada Hotel. I manage all three, with the help of two assistant managers, although we’re one short at the moment. London Street also has the kitchens for all the baking we do, including cakes, pastries and soups, and we supply the other outlets from there. We also do outside catering, supper clubs and parties from the site. Our sandwiches are partly ready to go, but the majority of customers prefer them made up to their preferences – some don’t want butter for instance. We tend to work around the seasons or events, so at the moment it’s all about autumn flavours. We’re doing things like making windfall chutneys, a new apple and blackberry crumble cake, and a plumb crunch cake. We’ll add all these things to the regular menu as specials. The squashes are also coming in so we’re doing pumpkin soups. I start my visit with a visual check, switch on all the equipment, then brief all the staff - something along the lines of what cakes or soups they need to be making: I also let them know what I’m going to be doing. Some of the staff are autistic and some additional people with autism on site will be supported or trained by us as work experience. Juggling the different aims of the business is challenging at times but it’s

very rewarding and interesting. We see a big variety in the capability of people and we try to fit everyone into the jobs that will best suit them. There may be a person with autism who is at catering college, for instance, and wants to be a pastry chef, who needs to be supported in a particular way. In the staff briefing, support notes will need to be included alongside the goals of the day. We are charity run but we’re also a commercial business. Our standards

and customer service are what you would expect to find in any good high street coffee shop. It had to be that way from the outset or I wouldn’t have worked here. We’ve achieved a lot with our trainees with autism. We have a young person for instance who had a really difficult time before coming to us, but he’s come on such a lot that he was nominated for ‘Young Person of the Year Award’ last year. His parents are absolutely delighted with the progress he’s made. Unfortunately, the coffee shop environment isn’t suited to everyone with autism. For instance, the noise made when making coffee may be too challenging for someone with a sensory difference in their hearing. It is demanding and hard work but it’s also very satisfying. I’ve been doing this for six years now and I always feel that we are achieving something worthwhile. 9.00am I’m off to the Hoghton Street site. I check the place out and then do the graphics for the boards, adding our four specials. At the moment we’ve doing Cumberland Sausage with Real Ale Chutney and Cheddar on a panini; then there’s a Baby Spinach, Grated Carrot, Quinoa, Pomegranate, Falafel and Chilli with a Relish and Yoghurt November/December 2016 59

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Dressing. (Yoghurt with Mustard Mayo and Poppy seeds) in a Seeded Wrap (suitable for vegans). We’re also doing a Chicken, Spicy Cheddar, Roasted Red Pepper and Spinach Panini; and there’s Broccoli Soup with Goat’s Cheese and Walnut croutons. Regulars on the menu might include Open Sandwich of Smoked mackerel, beetroot and poppy seed relish on treacly brown bread; Lime and Ginger Tuna Wrap (tuna, crème fraiche, ginger, spring onions, coriander, chilli jam and lime juice) served with Salad and Lancashire Crisps; Freshly Baked Lancashire Cheese, Spring Onion and Chive Flan with Wholemeal Pastry served with Jersey Royal Potatoes and Green Salad. I set the Hoghton Street site up with the aim of it being relaxed and cosy with leather sofas; we do art there, jewellery and local crafts, as well as the food and coffee. The London Street site was originally intended to be more of a To Go site, but customers complained that they wanted the sofas as well, so we opened the first floor as a café bar with sofas as well. I also check with my assistant

manager to see what’s been going well. We sell different things depending on the days of the week. What we find is that our customers can be very ‘good’ at the beginning of the week, but very ‘naughty’ towards the end of it. So our superfood bowls might change to something a bit more indulgent such as a sausage or cheese based panini by Friday, with chocolate cake. We could never sell a cheese cake on a Monday! 10.00am I head off to The Ramada on foot ….. our most recent site, which is just inside the main entrance. This is completely different to the other two. We don’t have a kitchen here or much in the way of prep, so everything is on show. On the counter we will have our hand made cakes, individually sized, cup cakes, home made scones served with clotted cream; we also do wraps instead of sandwiches and platters. There are lots of events going on there and we recently did a coffee making competition especially for a Mr World event.

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11.00am Time to head back to Hoghton Street, checking with London Street to see if there’s anything I need to take with me such as a cake. If there any plates on the outside tables I will take them in, doing a sweep through the café, help to wash dishes, and do anything to help to make sure the place is ready for lunch. I also spend a lot of time talking to customers – always an important part of the job. It’s then back to the office at London Street if I’m not needed. I’m walking again. I cover a huge amount of ground. I’ve thought about using a bike, but there are too many busy roads to cross. Once there I could be doing a variety of things for the busy lunch period: I might take over support from someone or I might be decorating cakes. 2.00pm -5.00pm This is when I have my meetings, often with people from head office on anything from staffing to seeing the accountant. I see practice support people and will do reviews about

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people with autism, staff reviews, inductions, or tackle paperwork. There’s a lot of it and I often have to finish it off in the evenings. I do all the initial meetings with suppliers, but my assistant managers do the ordering. Each of the sites is an individual profit centre and I cost everything myself and sign off all the invoices. We’re still small enough to buy from supermarkets, so if I’m shopping for myself and I see something like smoked salmon at half price I snap it up for sandwiches. But we don’t buy cheap ingredients – it’s all good quality because I think it’s a waste of money doing anything else. I also catch up on all my emails, phone calls and all the other admin, which takes me up the close of play.

business. I used to have one day working from home, but we’ve just been too busy recently. I usually finish work at 7.0. I’m not really a night time person. I make something to eat and watch a film quite often. I don’t watch Bake Off, it’s too much like a bus-man’s holiday, but I like the Great British Menu.

5.00pm On the way back I phone my assistant to find out how everything has gone, and how much money we’ve taken. Back home and I’ve still got the accounts to do, as well as reports for head office for the directors and the trustees. I have an MBA but it’s hard to think about figures during the day. I am passionate about working with food and working with people – I’m very fortunate, but I have to be on my own to think analytically about the

62 November/December 2016 SANDWICH & FOOD TO GO NEWS

I also go into work on Saturday – it’s the busiest day of the week. I keep telling myself that I’m going to be much more disciplined and switch off earlier, but it hasn’t worked out so far – I just love what I do. Isn’t there a saying about ‘find a job you love and you will never have to work a day in your life’?

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lunch! show set for ExCel: a moveable feast? The lunch! show moves to ExCel next year. It’s unlikely to be a major surprise for many, with a shortage of space and lack of parking facilities obvious problems currently. The question is: will the new venue provide the same focused, "boutique" atmosphere that made the BDC and Old Billingsgate special, and will visitors be up for the longer hike to get there? Show director Chris Brazier has no doubts about the outcome


oving venue is like moving house. You often love the old place but there comes a time when your family has grown so much that you need a new home. While we are incredibly sad to leave BDC, the home of our sold out trade show lunch! for the last five years, we realised that we had outgrown it (we sold the info desk as a stand this year) and were turning away so many innovative food to go products that buyers would want to do business with. It wasn't an easy decision moving to ExCeL but it's one we are incredibly excited about. In many ways it wasn't just our decision. As with most things we do as organisers, the quickest and clearest way is to ask our valued customers and, perhaps more importantly, the visitors - the biggest buyers from across the food to go sector - if they support the idea. If the

buyers support the move, surely the exhibitors will follow. Well, we have asked them and, my goodness, both of them do – see some of their comments in the inset.

EssEntial information Dates – Thursday 21 and Friday 22 September 2017 Venue – ExCeL, London Website – Twitter - @lunchexhibition #lunch17

64 November/December 2016 SANDWICH & FOOD TO GO NEWS

So why would these busy, important decision makers support their show moving to ExCeL? The answer is in the question. It's their show! Buyers know that every new product, every innovation is and will stay relevant to their buying needs. We aren't diversifying or watering down the product mix any more than we would look to bring in students or baristas to make up the numbers. The show stays as completely targeted, dedicated and focussed on food to go as it's always been. People always comment on the special lunch! atmosphere. We're not looking to replicate that at ExCeL, we

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NEWS FOCUS keeping a sensible ratio between buyers and exhibitors. Yes, we are much bigger than we used to be but so is the sector. We may now be the biggest "boutique" show out there and the unwavering enthusiasm from senior buyers, exhibitors, media partners and association supporters we get from the industry allows us to do that. This support could not be more appreciated. Essentially we are moving as a sector, one big family! The buyers are excited about next

‘People always comment on the special lunch! atmosphere. We're not looking to replicate that at ExCeL, we are looking to improve it!’ are looking to improve it! You'll hear more laughter, smell more products, see the who's who of the sector like never before and yes...the band will be back! Why ExCeL? It has amazing facilities, hotels, car parks, bars and most importantly we have already made it work. We moved our biggest show, Natural Products Europe there after 20 years and saw a 20% increase in visitors. With Cross Rail coming in a couple years, meaning a 10 minute trip from Bond Street, this venue is going to get even better too. There are options for the show to grow at ExCeL and that's important. How would you feel if someone told you that you couldn't grow your business? As we've always done with lunch!, we aim to grow responsibly,

year, our tenth anniversary show, but what about the exhibitors? Well we've just had the biggest ever rebook where all but a few signed up to join the sector in its new home. On the first day of sales we sold 17 stands to new companies in one day and we are on track to sell out before Christmas. We’re looking forward to welcoming everyone to their new home next year for what is already shaping up to be the biggest and best lunch! yet.

room to grow at ExCEl Caroline Cromar, Group Director of Food, Pret a Manger, says: “I find every visit to lunch! hugely valuable as it really is the key event for our industry. The 10th anniversary lunch! at ExCeL will be particularly exciting for buyers in the sector.” Angelina Harrisson, Food & Commercial Director, Tossed. “lunch! is the unmissable event for the food to go sector and the decision to move to ExCeL is incredibly exciting. The move will give the show the chance to grow and for buyers to do business with even more innovative exhibitors.” Louise Direito, Global Innovation Manager, Costa Ltd: “lunch! is the definitive show in our sector and as always was a hub of new and innovative products. I look forward to seeing the show grow when it is in its new home in 2017.” Jeremy Rees, Executive Director, ExCeL London: “We are delighted that industry leading event lunch! will be re-locating to join us at ExCeL in 2017. We are looking forward to working closely with the Diversified Communications team to maximise the opportunities that our venue facilitates, as well as supporting them in their exciting plans for the future.” November/December 2016 65

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The shape of the future for the

food-to-go industry What does the future hold for the food-to-go industry? The British Sandwich & Food To Go Association looks ahead with its far-reaching ‘Futures Report’


hat are the challenges likely to be faced by the food-togo industry over the next 10 years, particularly with the current pace of technological change? Forecasting is inevitably going to be difficult. Who knows what innovations could be round the corner to change the face of the industry in unimaginable ways? But current trends can be used to extrapolate and project ahead to give some insight into the shape of things to come. That’s just what the British Sandwich & Food To Go Association has done with its far-reaching ‘Futures’ report.

In headlIne terms, It IdentIfIes a number of key challenges: R EC R U IT M EN T One of the top challenges will be recruiting enough people to meet the growing industry demand, as well as addressing the skills shortage. It has been predicted that the food industry as a whole will need to recruit another 109,000 people by 2022 to meet UK demand. The report also discusses the implications for the market in the event that

immigration and employment regulations change in the coming years. The cost factors in meeting legislative changes following the Brexit vote are expected to have a significant impact. AUTOMATION Facing up to the challenges of automation in the production line will be crucial. While there is a general belief that the application of technology could help to resolve many of the issues facing manufacturing, there is equally a caution about investing in the unknown. Although robotic lines have existed for a number of years they remain limited as they can’t generally cope with ingredient variability and are restricted to high volume lines where fillings are simple and can be consistently applied. Manufacturers are generally cautious about the potential costrisks of being the first in the market, partly based on experiences in the past. At the same time technology is advancing at a pace and it is really only a matter of time before the costs of carrying on as now outweigh the potential solutions offered by greater automation.

66 November/December 2016 SANDWICH & FOOD TO GO NEWS

PREDICTIVE FORECASTING There is also a real need for accurate predictive forecasting to minimise the risk of waste in both production and retail settings. Sharing data between manufacturer and retailer is vital but the difficulty of demand forecasting is affected both by the sheer number of sandwich and foodto-go items and a general lack of realtime feedback or data on retailer stocks. Indeed, WRAP – the body tasked with reducing waste in the UK – estimates that unpredictable demand costs UK food manufacturers and retailers some £6.5 billion every year! HEALTHIER PRODUCTS The costs of meeting demand for healthier and environmentally friendly products will also be growing factor in future.

Chart 3 (source: Wrap, 2015)

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RESEARCH THE FUTURES GROUP The ‘Futures Report’ originated with the British Sandwich & Food To Go Association committee The Futures Group in 2015 and BSA Chairman at that time, Andrew Hesketh, with the sole intention of bringing together the expertise from across the BSA membership and beyond in order to identify the key issues facing the industry in the coming years. In early 2016 the BSA and Lancaster University agreed to commission a group of MBA students to review the future of the industry with a particular view on the role of technology. Lancaster University Management School is in the top 1% of business schools worldwide, regularly features in the top 10 UK of business/management schools and is recognised by many leading professional and government organisations. about the Project The objective of this project was for the Lancaster MBA team to research and make recommendations on how the application of technology in the sectors of the market from manufacturers, retailers and suppliers would affect the whole sandwich and food-to-go industry in the next decade. They set out to analyse four key areas: 1. How technological change will affect sandwich and food-to-go manufacturing/making; 2. How technological change in manufacturing/making 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.

the newly published futures report from the british sandwich and food to go association is available for purchase on the bsa website at £150; members can benefit from a 50% reduction - £75.

The research was conducted by a team of three MBA students, namely: Aditya Shah; Usman Aziz; and Yimei Zeng. As part of their research, the group conducted interviews with and visits to a number of association members and other businesses. Here’s how they described the challenge: “Our brief was to identify major challenges and problems likely to be faced by the industry over this period. Furthermore, make suitable recommendations and suggestions for dealing with the issues raised from a perspective of technical change. “Through workshop and in-depth interviews with key industry players and secondary research we achieved most of the requirements of the initial brief. We found the top three challenges for manufacturers in this industry were the intensive manual work in making sandwiches, the complexity of demand forecasting and order processing, and delivery to retailers in the right place within the right time. “The top three challenges for retailers were: speed of service, predictive forecasting and health orientation. “We also identified the prioritised technology over the next ten years in this industry for manufacturers as: automation robotics application and smart manufacturing; ‘big data’ in predicting demand and order fluctuation; Internet of things (IoT) technology in distributing products to retailers in the right time and place. “The speed (convenience) at which a customer is served can by catered for by mobile apps and online ordering. Growing health and safety concerns amongst customers can be managed by food sensor devices to look for contamination and allergies. Finally, using ‘big data’ can help to improve forecasting and the analysis of customer purchase behaviour.

“Based on our research and findings we believe that sharing data between manufacturer and retailer will help the growth of the whole industry. We also recommend what role that BSA could play in the next decade to improve this industry. “This report identifies the top challenges the food-to-go industry is facing and will likely face in the next decade, and predict what technological change will likely reshape this industry in the next 10 years.” the launch The report itself was launched at the recent AGM Conference in Birmingham and the conference itself focussed on the role of technology in shaping the future of the sandwich and food to go industry. The presentations delivered looked at three key areas which the report covered and were delivered by industry experts from: • Mitsubishi Electric - Bob Lloyd: How can automation help? • Apprise Consulting - Gwynne Richards: How can better forecasting improve efficiency? • Just Eat - Edmund Read: Innovation in our industry: current and future trends • Sewing the thread through each of these and linking the various sections of the report was Jim Winship, BSA Director: Facing up to the future. November/December 2016 67

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Tuna sandwich sustainability claims not trusted by consumers, says survey L

ess than half of UK adults trust claims that retailers and cafés make about their tuna sandwiches, such as ‘pole and line caught’ or ‘dolphin friendly’, according to a survey by the Marine Stewardship Council (MSC). Tuna sandwiches are a popular purchase: more than half the UK population (51%) buys them and an estimated 210 million are sold by supermarkets, sandwich shops, bakeries and cafés each year. Most come with ethical or environmental claims on the packaging, relating to the type of tuna used or the way it was caught, but just 3% of tuna sandwiches - those sold at Sainsbury’s and Waitrose - carry the MSC’s ‘blue tick’ ecolabel, which gives an independent assurance of sustainability. Four out of five UK adults (80%) surveyed by YouGov said they think it is important that sandwich retailers use tuna that has been sourced sustainably from an area where stocks are plentiful, and caught in a way that does not negatively impact the marine environment. Over half (54%) said they would be more likely to buy a tuna sandwich if they knew the filling had been sustainably sourced. Yet many shoppers weren’t sure if the ethical and environmental claims regularly made on sandwich packaging, such as ‘pole and line caught’ – used by retailers including Boots, Costa, Pret a Manger and Subway - or ‘dolphin friendly’ – used by Caffè Nero, EAT and

Greggs - indicated that the tuna was sustainable, or not. Shoppers seem to also be confused about which types of tuna are in plentiful supply. Just 7% associated the label ‘skipjack’ with sustainable tuna, although skipjack stocks are considered by marine experts to be at healthy levels. Almost as many shoppers (6%) thought the term ‘bluefin’ indicated that the tuna was sustainable, although most of the world’s bluefin stocks are overfished. Toby Middleton, Programme Director for MSC in the UK & North Atlantic, said: “Maintaining healthy tuna stocks is essential for the marine environment and for fishing communities around the world that rely on tuna for their living. We can all play our part in safeguarding stocks by choosing tuna that’s sustainable, but when you’re buying a sandwich on the high street, you’re often in a rush and don’t have time to check what type of tuna it contains, or how it was caught, let alone remember whether skipjack supplies are more plentiful than bluefin. It’s no wonder shoppers are baffled.” While less than half (46%) of UK adults trust the ethical and sustainability claims on tuna sandwich packaging when they are made by the retailer or café that is selling the sandwich, more than two thirds (67%) say they trust such claims when they are made by an independent body or ecolabel. “By using the MSC’s blue tick ecolabel on their tuna sandwiches, Sainsbury’s and Waitrose are making it easy for their

68 November/December 2016 SANDWICH & FOOD TO GO NEWS

shoppers to see at a glance that the tuna has been independently certified as sustainable, when tested against the world’s most credible and robust environmental fishing standard,” said Middleton. “We’re calling for other supermarkets, high street sandwich retailers like Greggs, Pret and Subway, as well as coffee shops such as Costa, to follow suit and make it easy for their shoppers to make a sustainable choice.” Around 15% of all tuna caught globally is independently certified as sustainable against the MSC’s sciencebased standard. To attain MSC certification, tuna fisheries are assessed against 28 sustainability indicators, must demonstrate that they are well managed, keep populations of tuna healthy and minimise their impacts on the marine environment and other species, including marine mammals, sharks and turtles. There are 23 stocks of the major commercial tuna species worldwide. A recent report from the International Seafood Sustainability Foundation (ISSF) showed that 52% of tuna stocks are at a healthy level, while 35% are overfished and 13% are at an intermediate level. Skipjack stocks, which are all considered by the ISSF to be in a healthy state, contribute more than one half (58%) of the global catch. In contrast, most bluefin stocks, and some albacore, bigeye and yellowfin stocks, are overfished but make up a small fraction of the total tuna catch.

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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

To advertise call Paul Steer on 01291 636342 November/December 2016 69

S&FTG_166_Nov/Dec16_p70-71_Layout 1 18/11/2016 13:33 Page 70


Has your tuna been




eafish’s regulation team is alerting companies to a fraudulent issue with tuna fish that is potentially being imported into the UK. A practice has emerged that involves fermented vegetable extract being injected into low grade tuna in order to restore its red colour. It is then being mis-sold as high-grade tuna at premium prices. The UK has always held that this product and process is not permitted for tuna. However, some EU member states interpreted the regulation differently and were permitting the use of vegetable extract as flavouring. Seafish has worked with tuna importers from four member states, including the UK, to alert the EU Commission to the issue. It has now confirmed the UK position is correct and issued official guidance to other member states. However, until the process is stopped there could potentially be treated tuna on the UK market. It is believed that this practice is predominantly happening with tuna that is being processed in Spain, France and Italy. It is thought that the main buyer of this product will be wholesalers. It is very difficult to identify the difference between the treated and non-treated tuna. The flavour will not be noticeably different. In terms of the look of the treated tuna, it might be overly red/pink in colour to the trained eye. Seafish strongly advise companies to check their supply chains thoroughly and speak to suppliers to ensure that they are not treating their tuna.

The Following signs will help idenTiFy TreaTed Tuna: • Bright red in colour and significant liquid in the pack, which is not the colour of tuna blood. • Vacuum packed tuna. • Softness of flesh with crumbling fibres on the surface, remaining even after cooking. • The label might declare the use of antioxidants such as, E-331(Sodium citrates), E300 (Ascorbic acid), E 301 (Sodium ascorbate) as well as an acidity regulator E500 (Sodium carbonates) and salt. These additives are needed to maintain the correct conditions for the reaction but they are not always declared. • The label might declare the use of vegetable ‘aroma’.

70 November/December 2016 SANDWICH & FOOD TO GO NEWS

Fermented vegetable extract is being injected into low grade tuna in some countries in Europe to restore its red colour and then mis-sold as high-grade tuna at premium prices.

• After exposure to the air the tuna will blacken. This can take several hours as the antioxidants are added to slow this reaction. If you suspect that you are being sold low-grade tuna as high-grade, please alert the FSA ( The European Commission says: “There is currently no EU definition of the term "food fraud", but it is generally accepted that food fraud is an intentional action carried out for financial gain. “The practices described are obviously motivated by the intention to obtain financial or economic gain and the Commission therefore agrees that they are to be considered as food fraud and will take the necessary measures to counter it.”

S&FTG_166_Nov/Dec16_p70-71_Layout 1 18/11/2016 13:34 Page 71

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

one Free lisTin g CoMp per any

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)


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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_166_Nov/Dec16_p72-73_Layout 1 18/11/2016 15:53 Page 72

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


BSA Committee

ChAIrMAN Jonathan Scoffield, Greencore (producer) VICE-ChAIrMAN Camilla Dean, The Food Fellas (Supplier) ThE COMMITTEE Andrew Hesketh, Greggs (Baker) Victoria Green, Waitrose (Retail) Tom Goulden, Marks & Spencer (Retail) Georg Buhrkohl/Berni Moir, Subway (Sandwich bar chain) Neil Wood, Woods (Independent Sandwich Bar) Sally Gabbitas, Tri-Star (Supplier)

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich

Sohel Patel, Halal Foods (Producer)

Association are:

James Cornish, Ginsters (Van Sales)

▲ To safeguard the integrity of the sandwich industry by setting

Peter Mayley, La Baguetterie (Independent Sandwich Bar)

▲ To encourage excellence and innovation in sandwich making.

Anita Kinsey, Pret a Manger (Sandwich bar chain)

▲ To promote the consumption of sandwiches.

Anthony Wilkinson, Tastees (Producer) 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 provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

72 November/December 2016 SANDWICH & FOOD TO GO NEWS

S&FTG_166_Nov/Dec16_p72-73_Layout 1 18/11/2016 15:53 Page 73


BLENDERS Blenders is a progressive manufacturer of top quality sauces and dressings. Founded by two brothers David and Robin Simpson in 1989, commitment to product development and manufacturing technology have resulted in Blenders becoming the largest and most advanced Irish producer in the category. Products are specifically tailored for foodservice and the Blenders range includes: mayonnaises, award winning bouillons, sachets, ketchups, cook-in sauces, table sauces, dressings, vinaigrettes,

Competition Design a

Warming Winter Panini Up for grabs is a fabulous Pantheon CPG contact panini grill!

carvery sauces, gravy, demi-glace and relishes. Pack sizes range from 10kg buckets to small table top sachets as well as one ton tanks for the food manufacturing sector. Blenders also supplies own label sauces and mayonnaises to supermarket groups in retail glass and plastic jars. Tel: +353 1 4536960 Web:

To enter, simply design a panini with a warming winter theme, photograph it (uncooked) and write up the recipe. Also include the approximate cost price of the ingredients with the recommended retail price.

Pantheon’s CPG Contact Panini Grill This versatile, energy saving, plug-in, tabletop grill has two ribbed plates that create authentic panini score lines. It has a generous 340w x 230d cooking area while a front mounted, removable drip tray makes for easy cleaning. Features include: • Chrome ribbed top & bottom plates • Energy efficient elements • Front mounted removable drip tray for easy cleaning • Counter-balanced top plate for precision cooking • Dial for variable cooking temperatures • Temperature indicator neon • Cooking area: 340w x 230d mm • Dimensions: 450w x 370d x 220h mm • Weight: 20kg • Power: 13 amp - 2.5kW • 1 year warranty Send your image and recipe to Entries must be received before Friday 20th January 2017. The number of entries per person is unlimited. The winner will be announced at the beginning of February 2017

To advertise call Paul Steer on 01291 636342 November/December 2016 73

S&FTG_166_Nov/Dec16_p74-80_Layout 1 18/11/2016 14:15 Page 74

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



For further information Call 01962 761313 or 07721 592865

Tel: 01603 721804 and

74 November/December 2016 SANDWICH & FOOD TO GO NEWS

S&FTG_166_Nov/Dec16_p74-80_Layout 1 18/11/2016 15:24 Page 75

Classifieds ™® Designed specifically for rapid, consistent and hygienic application of spread to bread Only available from BRITAIN

• Spreads 21 slices of bread in 30 seconds

• Quickly applies consistent amount of spread to each slice in one easy action


• Manufactured in catering grade stainless steel • No maintenance

• Quickly and easily cleaned

To see how it works visit offundo on YouTube or for further information see or for enquiries email

International sandwich manufacturers alimentos daily fresh s.a. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro

tamarind foods sprl Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 Contact: Frederic Teichmann

product listing sigma Bakeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 suBway Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820

Bakery inserts Sigma Bakeries Ltd Bread Sigma Bakeries Ltd factory design Alimentos Daily Fresh franchising Subway organic products Sigma Bakeries Ltd sandwiches Tamarind Foods sandwich fillings (prepared) Sigma Bakeries Ltd speciality Breads Sigma Bakeries Ltd November/December 2016 75

S&FTG_166_Nov/Dec16_p74-80_Layout 1 18/11/2016 14:15 Page 76

BSA Product Index advisory & consultancy services Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. 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 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 Blenders 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 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 Blenders Freshfayre Freshtime UK Ltd. Santa Maria Foodservice The FoodFellas Zafron Foods Ltd. dressings, sauces and mayonnaise Dips Beacon Foods Blenders 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 Blenders Fromageries Bel J Buckland Spreads Blenders Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless J Buckland Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Blenders J Buckland Southover Food Company Ltd. The English Provender Co The FoodFellas Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders 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 Princes Foods Ltd. 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 John West Foods Ltd Prawns Freshfayre J Buckland Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre J Buckland John West Foods Ltd Leathams Martin Matthew & Co Ltd. Princes Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Seafood/Shellfish Products The FoodFellas

76 November/December 2016 SANDWICH & FOOD TO GO NEWS

Tuna Caterers Choice Freshfayre J Buckland John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Princes Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. fruit Canned Fruit Caterers Choice Ltd. Princes Foods Ltd. Total Foodservice Ltd. General Beacon Foods Southern Salads The Ingredients Factory Guacamole J Buckland Leathams Santa Maria UK Ltd. The FoodFellas Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd Martin Mathew & Co laBels Bunzl Catering Supplies Planglow Ltd. Positive ID Labelling Systems Ltd. Tri-Star Packaging Supplies Ltd. meat products Bacon 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. Beef Freshfayre Karro Food Group J Buckland Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre J Buckland Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. Chicken 2 Sisters Food Group Cargill Meats Europe Dawn Farms UK Freshfayre Freshtime UK Ltd. J Buckland Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. The FoodFellas Vestey Foods UK Worldwide Cuisine Ltd. Zwanenberg Food UK Ltd Continental Freshfayre J Buckland Leathams Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. Duck 2 Sisters Food Group Freshfayre J Buckland Sam Browne Foods Vestey Foods UK

Ham Freshfayre Freshtime UK Ltd. J Buckland Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. Stephen’s Fresh Foods Ltd. Vestey Foods UK Lamb Freshfayre J Buckland Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Food Network Meatballs Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Freshtime UK Ltd. J Buckland Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Sausages Freshfayre Karro Food Group J Buckland Leathams Moy Park Ltd. Snowbird foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre J Buckland Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Stephen’s Fresh Foods Ltd. Vestey Foods UK oils Freshfayre J Buckland Martin Mathew & Co Ltd. Princes Foods 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. pasta Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. J Buckland

S&FTG_166_Nov/Dec16_p74-80_Layout 1 18/11/2016 14:15 Page 77

BSA Manufacturers & Distributors Leathams Martin Mathew & Co Ltd. Princes Foods 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. Freshfayre The FoodFellas Princes Foods Ltd. Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods 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. 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. Freshfayre J Buckland Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre J Buckland Martin Mathew & Co Ltd. Princes Foods Ltd. Tomatoes Beacon Foods Caterers Choice Freshfayre J Buckland Martin Mathew & Co Ltd. Princes Foods Ltd. Southern Salads Ltd.

2 sisters food group Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 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: Stephen Drew Tel: 01233 665533 Fax: 01233 665588 Mobile: 07780 668145 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 – 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

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

impress sandwiches Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123

greencore food to go ltd – manton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708

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 November/December 2016 77

S&FTG_166_Nov/Dec16_p74-80_Layout 1 18/11/2016 14:15 Page 78

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

Blenders Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 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

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\

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

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

florette uk & ireland Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000

fsc Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631

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

freshcut foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255

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

78 November/December 2016 SANDWICH & FOOD TO GO NEWS

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

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BSA Suppliers Index 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

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


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: Oliver Scott-Harden 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 princes foods ltd. Royal Liver Building, Pier Head, Liverpool L3 1NX Contact: Brian Robbitt Tel: 0151 966 7000 Fax: 0151 966 7037

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

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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