Sandwich & Food To Go News - Issue 170

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Sandwich food to go news INTERNATIONAL

ISSUE 170 JULY 2017

Bi te Me !

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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: NEWS Page 5 - British Sandwich Week generated a huge number of online articles and blogs this year (158,000) and around 7,000,000 Twitter interactions, probably the best response the British Sandwich Association has ever had. Page 10 - Convenience store symbol trader Best-one is to launch a new food to go-focused format this summer at a trial store in Clapham. The group is also in the process of adding food to go sections in around 30 existing stores. Page 12 - Asda has launched a new Greencore-manufactured grab & go lunch range with 40 new salads, grab boxes, wraps and snacks, ranging between £1 and £3.

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NEWS FOCUS Page 74 - Pret certainly seems to have the Midas touch at the moment, with record financial results, but also a remarkable ability to get ahead of the curve when it comes to innovation. PROFILES Page 14 - Mimosa Herne Hill offers fantastic, deli-style food to go. Simon Ambrose talks to director Ashley Davies. Page 20 - Dobbies has big plans for new food to go outlets within its 34-strong garden centre chain. Simon Ambrose talks to Costas Constantinou, recently appointed Head of Restaurants. Page 28 - Aprés Food represents a new breed of café and food to go outlet, with Catherine Sharman’s nutritional therapy training making this the healthiest alternative yet.

PLUS… full coverage of The Sammies and Sandwich Designer of the Year.

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17/01/2017 11:24


Sainsbury’s extends its food to go range with Asian Buns and gluten-free sarnies SAINSBURY’S has extended its food to go range with the launch of three Asian Buns – said to be the first of its kind for a UK supermarket - a vegan sandwich and two new gluten free sandwiches. In recent years, Asian steamed buns have soared in popularity with well-established independents, such as London-based Bao, now firmly on the foodie map with queues zigzagging down the street, and vendors such as Yum Buns popping up at street food markets across the UK. The new Asian buns, all priced at £2.70, include three varieties: Char Sui Pork Asian Bun; Bulgogi Beef Asian Bun and Honey & Soy Chicken Asian Bun. There’s now a total of over 20 new products in the On the Go range, including new protein snacking pots, as well as Peppered Beef and Chicken Tikka slices. The gluten free sandwiches include On the Go Bacon Lettuce & Tomato on Gluten Free Seeded Bread – the British beechwood smoked streaky bacon is cured with Canadian maple syrup served with vine ripened tomatoes and crisp lettuce – and a Cheese Ploughman’s on gluten free seeded bread. The British medium mature cheddar is made on the Barber’s family farm in Somerset with pickle, vine ripened tomatoes and crisp lettuce. The vegan sandwich is an On the Go Avocado, Tomato & Basil on Malted Bread - creamy avocado layered with

spinach and a rich tomato and basil sauce. Meanwhile, Sainsbury’s is also trialling a new in-store partnership with luxury patisserie brand, Patisserie Valerie at patisserie counters in 12 Sainsbury’s stores and extending its successful Sushi Gourmet counter trial in 20 stores to another 30 by the end of this year. Customer feedback on the sushi counters already in stores has been very positive, says the retailer, with people enjoying the opportunity to buy fresh Japanese Food to Go. Sushi Gourmet’s sushi and teppanyaki is freshly prepared by highly trained sushi chefs in-store and in front of Sainsbury’s customers, using quality ingredients to create ready-to-eat products.

As part of the Patisserie Valerie trial, Sainsbury’s will sell branded cakes on patisserie counters in 12 stores for the first time. The delicious handmade cakes and pastries are made and delivered by Patisserie Valerie in the morning and sold in the luxury brand’s own presentation boxes by Sainsbury’s colleagues. Sainsbury’s food commercial director, Paul Mills-Hicks, said: “Working with Sushi Gourmet and Patisserie Valerie, we can offer our customers an even greater choice of delicious, high-quality fresh food in our stores. These two trials are great examples of how we’re maximising our space to offer customers choice and convenience and we know that working with high-quality, trusted brands helps attract new customers to our stores.”

Costa looks to replicate the success of its Wandsworth new concept store COSTA Coffee is looking to replicate the success of the concept store it launched in Wandsworth, London, in October 2017. There are now plans to “lift and shift” the store design to other branches. Deb Caldow, head of innovation at Costa Coffee, explained in a presentation

at Retail Design Expo that “within days of the launch of the trial store, like-forlikes were in double digits and [the numbers have] stayed that way. Our NPS (Net Promoter Score) also went through the roof. We saw more people coming back, more often.” Caldow added that


the new format wasn’t simply a refurbishment programme, but a chance for the brand to review its product offer and customer service. In the Wandsworth store a new food menu includes sharing plates and avocado on toast, and extended opening hours are being trialled - with

alcohol on offer during the evening. Design and architectural agency Edge collaborated with Our Design Agency to create the trial store. The Costa red has been “pared down” and heritage and storytelling are important components of the store design.


British Sandwich Week takes the media by storm B

ritish Sandwich Week generated a huge number of online articles and blogs this year (158,000) and around 7,000,000 Twitter interactions, probably the best response the British Sandwich Association has ever had. #BritishSandwichWeek was trending as high as 4th in the UK on Monday 15 May and warranted a mention in Steve Wright’s Radio 2 review that afternoon. The top tweet came from Jamie Oliver who joined in the online quest for the ultimate sandwich ‘combo’ (his was a bacon one!). Jamie Oliver has over 6.6million followers, almost a thousand of whom re-tweeted this one single tweet. There were several significant tweets also coming from a range of celebrity chefs, TV presenters and from corporate accounts of BSA members and others. All in all, the Top 6 Influencers for #BritishSandwichWeek were: 1. Jamie Oliver – unsurprisingly given the above tweet and his following 2. Sainsburys 3. Stylist Magazine 4. BBC Good Food Show 5. RE Games – Makers of Resident Evil?! 6. Tesco. Competitions, wins and giveaways, combined, made up a significant majority of tweets and re-tweets. Interestingly, the gender split of mentions saw marginally more women than men. We did feature in a prominent Women’s Weekly article amongst other magazines and such mentions may have tipped the balance. Meanwhile, articles about British Sandwich Week featured in all national newspapers with many linking to – in all these translated into some 141,000 online articles. The ‘usual suspects’ cropped up again and again – namely the top 10 facts about sandwiches; a variety of innovative sandwiches from around the world, and the favourite sandwiches of




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celebrities/ chefs. On a local level “the best sandwich bars in [our] town” was another popular one. In addition, we provided a suite of images for a Network Rail campaign, which ran in printed poster and electronic information points called PIP Screens. Each poster had a full colour/B&W alternative and Network Rail varied their use across their sites. Network Rail’s other campaigns and information posters utilised non-standard shapes overlaid onto feature images and our designs were created to reflect that, a

feature which helped to amplify their appeal. Among the stations operated by Network Rail are many of the major transport hubs in the UK, including Liverpool, Manchester, Birmingham and Edinburgh. In the capital, Kings Cross and Liverpool Street are included along with St Pancras. With traveller numbers not yet published, it is difficult to be accurate with data but easily in the millions. This was the first full year of the relationship with the wider Network Rail group and is set to build for 2018. Bringing the Sammies forward in relation to the week resulted in some positive coverage for the independent outlets and gave a great news hook for winners to promote their successes. British Sandwich Designer of the Year finalists obtained some very positive coverage too with some featuring on regional radio and television broadcasts. Some winners were quick to issue a release announcing their awards success(es) and several of those were picked up too. The Sandwich Designer of the Year Finals were filmed this year by a vlog team who conducted their own parallel taste tests during the day. July 2017 5


Asda appoints Victoria Watson as its first ‘sandwich architect’ ASDA has appointed its first ‘Sandwich Architect’ - product development manager Victoria Watson - to oversee the precise building and development of all the sandwiches in the supermarket’s new food to go range (covered elsewhere in this issue). She tests over 1,092 sandwiches every year, says the retailer, and “travels the globe to find the next food trends to deliver the next exciting lunch opportunity.” She brings a degree in Food Science and Technology into use every day as a product developer, and claims a ploughman’s sandwich as her go-to favourite. “When it comes to sandwiches, she keeps a close eye on bread to filling ratios, making sure fillings are layered to avoid dreaded spillage when biting into a sandwich, and taste-testing products in the range to guarantee flavour combinations are spot on.” She says: “The formula for the perfect sandwich needs to be carefully considered, balancing freshness, flavour, taste and stability with the

utmost precision. It’s a knack, but there’s no reason why sandwich lovers can’t replicate the sandwich architecture that goes into our Food to Go options at home.” Her Top Tips 5 for constructing the perfect

sandwich, directed at the retailer’s consumer audience: - Lay the Foundations – Quality bread is the solid foundation to any delicious sandwich, thick or thin, the texture is a vital support; - Damp proofing –

Co-op fined £400,000 after customer dies slipping on water from a sandwich chiller THE Co-op has been fined £400,000 following the death of a customer who slipped on water from a leaking sandwich chiller that had been faulty for nearly two days. Retired railway clerk Stanley May hit his head on the floor and died in hospital two days later. Truro Crown Court court heard that water leaked from a faulty sandwich chiller but customers had not been prevented from entering the area at the branch in Truro, Cornwall.

Staff had mopped up the water and engineers had been called the day before the accident but the water continued to leak. On the day Mr May fell in July 2015 the leaking chiller had not been reported as a maintenance issue and the only control method was a wet floor sign. The supermarket giant admitted failing to protect customers under the Health and Safety at Work Act 1974 and was also ordered to pay £50,000 court costs.


Avoid sandwich sogginess by considering the careful positioning of every ingredient… watch out for those tomatoes!; - Careful Construction – It’s the sandwich sequence that makes all the difference! Alternate hot and cold fillings, layer ingredients carefully to avoid spillages; - Edible Glue – Condiments don’t only add flavour and texture, they are also the secret to cementing all your fillings together. Spread a layer on both pieces of bread, not forgetting a dollop in the middle. Even better mix it in with your ingredients for extra sticking power!; - Cut with Care – Cut diagonally into triangles to optimise balance and minimise messy sandwich slides. Asda has 49 sandwiches in its new food to go range, with the newest additions including the Extra Special Ploughman’s Grab Box (£2.00), Extra Special Chicken, Bacon and Avocado Club (£3.00), Rainbow Chicken Wrap (£3.00) and Gluten Free Chicken Wrap (£2.20).

Max’s Sandwich Shop opens a second location Winner of last year’s Independent Sandwich Bar of the Year Award Max Halley of Max’s Sandwich Shop, Stroud Green Road, London, is bringing his sandwich creations to a second location – a residency at Birthdays, Dalston. To celebrate Birthdays’ fifth birthday and the launch of Max’s Sandwich Shop’s residency, they threw a birthday bonanza on May 25th when they gave away free sandwiches and drinks.

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GMB union to represent EAT’s Wembley Kitchens workforce EAT’s largely Asian workers at their Wembley central kitchen facility have voted in favour of being represented by the GMB union in company negotiations. The 200-strong workforce at Eat Kitchens, based in Fourth Way, prepare ingredients, cook and package food, ready to be delivered to its shops. The on-site ballot was conducted by ACAS, on behalf of the Union, with 75% voting in favour of recognition. Hiten Yaidya, GMB Regional Organiser, said: “Family is central to Asian Culture, and EAT workers have strengthened and extended their ties with each other, by combining through a strong, effective Trade Union. They have become part of the GMB family.” Richard Owen, GMB Regional Organiser, added: “In many of the food industry facilities in London, the vast majority of the employees are drawn from the various and diverse communities which are local to them, and are predominantly of Asian origin.

“Many of these loyal and hardworking people have English only as a second language, and are often reluctant to challenge an employer who, after all, has all the advantages which go to those with the authority to dismiss Employees with impunity,

(in the absence of a strong Union). When people from these communities are made aware of their rights, and are encouraged to become Union members, they gain confidence from the knowledge that they have the backing of a Trade Union.”

Sandwich bar staff throw boiling water on armed robber

Sainsbury’s take on Halal Kitchen sandwich range SAINSBURY’S has taken on a range of Express Cusine halal sandwiches, manufactured by BSA member Halal Kitchen. The range includes four products: a chicken tikka wrap; chicken salad sandwich; piri piri chicken sandwich, and salt & pepper chicken sandwich. MD Sohel Patel told The Grocer: “We have been with the other three supermarkets for some time now, and Sainsbury’s was one quite tough to get into.” He told Sandwich and Food To Go

News recently: “We service national supermarkets so a good number of those are customers, and also national sandwich manufacturers as well. We are in a unique position: we are the only chilled foods halal manufacturer in the UK and Europe that is fully accredited. And the halal market is growing. We started the trend when we opened 16 years ago, and we are now at the forefront of this market.” The company moved from a 8,000 sq ft manufacturing unit to a 20,000 sq ft unit in Bolton last year.

An armed robber had boiling water thrown over him during a raid at a sandwich shop on Rotherham, reports The Star newspaper. The man, who was armed with a knife, demanded cash from staff working at Sandwich Express in Swallownest, but escaped empty handed when he had boiling water from a kettle thrown over him by workers who refused to hand over their takings. They also struck him with bread trays before he fled! A police hunt for the robber is now underway. Posting on Facebook, shop owner Mandy Wasteney thanked her staff for their ‘quick thinking actions during the ordeal’. “We stand undefeated to scumbags who are trying to infect our village, and carry on business as usual,” she added.



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Best-one to launch a new food to go format this summer COSTCUTTER OPENS NEW FOOD TO GO PILOT COSTCUTTER Supermarkets Group has opened a pilot store in Lincolnshire as part of its Shopper First programme with a new focus on food-to-go. This includes a dedicated area featuring a Tchibo coffee machine; Rollover hotdogs, Slush Puppies, Country Choice hot foods, sweets and savouries and a range of meal deals. Shopper First combines Costcutter’s new brand and store design with shopper insights and range research and has been described as “the most important development in Costcutter’s 30-year history”. Located in the Lincolnshire village of Kirton, the 1,900sq ft store underwent a £150,000 transformation. Store owners Manjula and Suenita Keshwara have also partnered with local food producers to source their meat, fresh produce, bread and flowers. Suenita Keshwara said: “The store is positioned within a village on a busy main road so introducing a strong food-to-go offer will enable us to better appeal to the needs of the passing customers and create another opportunity to grow sales. “The store has been designed to meet the needs of the local community and to offer not just the products they want, but a fantastic shopping experience.” Costcutter’s first Shopper First pilot store opened in the South Yorkshire village of Darfield in January, followed by its second pilot store in Leeds which opened in February.

CONVENIENCE store symbol trader Best-one is to launch a new food to go-focused format this summer at a trial store in Clapham. The group is also in the process of adding food to go sections in around 30 existing stores, and looking to deliver a higher standard, according to Martin Race, Bestway managing director and group director of symbol at Bestway Wholesale James Hall, says: “We’re working on the basis that if you keep people in-store they’re going to spend 40% more. It’s basically our

convenience format store but we’re putting in more food to go and seating so consumers stay in-store for longer.” Best-one was recently ranked thirdbest UK convenience store in a Which? consumer satisfaction survey, after M&S Simply Food and Little Waitrose. Mr Hall said the result is an indication the company is being recognised for the work it is doing to develop its convenience offer. “Whether that’s chilled, food to go or best-selling core products, it’s great. The response shows consumers are starting to notice what we’re doing.”

Urban eat launch ‘Summer Special’ Coronation Chicken sandwich ADELIE’S Urban eat is launching a limited edition special – a Coronation Chicken Sandwich, available nationwide to the 20th August. Isla Owen, Senior Marketing Manager at Adelie Foods, says: “Lunch occasions represent a massive opportunity for outlets stocking chilled food to go. With more on offer than ever, it’s important to create an appealing food offering that stands out from the crowd, and we’re confident our new Coronation Chicken Sandwich will do just that. Its bright seaside beach hut packaging will bring colour and a point of difference to chillers, helping retailers and operators to make the most of lunchtime sales.” As well as innovative product launches, Urban eat, worth £120m in retail sales value, is investing £400,000 into strategic marketing activity in 2017 with a focus on becoming the go-to brand for quality food to go. This includes a new selection of bespoke POS materials for every channel and an all-new website.


Troy Foods launches its own mayonnaise brand


eading vegetable and salad producer, Troy Foods launched its own range of mayonnaise for the food service and retail sectors under its ‘m:a:y:o’ brand earlier this year. The range of premium mayonnaises comprising of 5 products ranging from a low fat to a premium mayonnaise, all available in a variety of packaging requirements. Their range is perfect for the foodservice, wholesale, education and food manufacturing sectors. The Yorkshire-based business which is renowned for manufacturing prepared vegetables and dressed salads invested in its own BRC approved mayonnaise plant 8 years ago to produce high quality dressings for its products. Following further investment in the line to increase capacity and adding to its agile abilities for its customer base, Troy Foods offers its own branded mayonnaise to those customers wanting a competitively priced, off the shelf brand.

“Having established a highly efficient, high care mayonnaise production facility to provide dressings for our range of salads, there was growing demand from customers for us to offer our mayonnaise as a product in its own right,” explains James Kempley, commercial director at Troy Foods. “In nationwide taste tastes, our m:a:y:o brand fared extremely well against the established market leaders and we believe consumers will appreciate its more competitive price while still enjoying a premium product.” Troy Foods is also celebrating being awarded the Sword of Honour by the British Safety Council in November 2016 following its Five Star accreditation earlier in the year, and being finalists in the National Family Business Awards in 2017, following its Five Star accreditation earlier in the year. The M:a:y:o brand is an addition to the existing range of brands offered by Troy Foods, such as their S:a:l:a:d:s brand, providing retail packed and prepared salads such as coleslaw, potato salad, chicken and bacon pasta salad and much more. These are available in small to large quantities and are delivered by Troy Foods very own fleet of vehicles. To compliment the own brands, Troy Foods have also added their V:E:G:E:T:A:B:L:E:S range, which is a range of retail-packed vegetables, such as baton carrots, broccoli and carrots in a variety of sizes for retail, wholesale and foodservice customers, and readyto-roast vegetables, such as goose fat potatoes,

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To contact Troy Foods, see our website to contact our Commercial team or contact 0113 383 8400 or email Mediterranean vegetables and braised cabbage. James Kempley advises ‘Troy Foods are a very agile business, being able to react to customers’ needs quickly and respond with competitively priced products, whether it’s a match you’re after or a complete innovative product to compete, our New Product Development team work closely with the commercial team and their customers to ensure their needs are exceeded. We invest ahead of trends, and are able to source machinery and install in a rapid time, giving us the competitive advantage over others in the industry’. Whatever the size of your requirement our vehicles cater for it all.

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Asda launches a new grab & go range ASDA has launched a new Greencore-manufactured grab & go lunch range with 40 new salads, grab boxes, wraps and snacks, ranging between £1 and £3. On the sandwich front, the New York Deli Grab Box is a grab & go lunch, featuring peppered pastrami, Emmental cheese, coleslaw, rocket, gherkins and dill mayonnaise, served on a farmhouse rye sourdough bread. Smoked British Chicken & Chorizo is smoked chicken, chorizo sausage, cherrywood smoked Double Gloucester cheese, fire-roasted piquillo peppers, rocket, red pepper and red onion, served on a farmhouse pepper and chilli bread, with a spoonful of smoked paprika mayonnaise. British Chicken, Maple Cured Bacon & Avocado is flame-grilled chicken, vineripened tomatoes, avocado, maple cured smoked bacon, endive leaves, drizzled with Caesar dressing and served on soft white bread. Its two new sushi salads were inspired by its chefs’ trip to Japan and Korea – as well as the trend for Poke bowls that originated in Hawaii. Poke (pronounced poh-kay) bowls are seafood salads made with fresh colourful ingredients that combine the best of Japanese sushi with South American ceviche. Its Korean Chicken Sushi Salad combines chicken with edamame beans, kimchee style

Chinese cabbage and mooli, pickled cucumber, pickled radish, carrot and sweet chilli ginger. It’s combined with seasoned sushi rice and sesame seeds, then drizzled with Korean style sauce and sriracha hot dressing. The Salmon and Avocado Sushi Salad includes seasoned sushi rice, smoked salmon, avocado, edamame beans, pickled beetroot and ginger – topped with sesame seeds and a soy, chilli and ginger dressing.

Its Mexican Pork Fajita Salad is like a deconstructed fajita, says the company, and features pieces of marinated pork combined with pearl barley, cabbage, sweetcorn, red onion, black turtle beans, red pepper, black quinoa and spinach, with a chipotle dressing on a tortilla wrap base. The Rainbow Chicken Salad Wrap is a linseed and chia seed tortilla wrap with chicken breast combined with mixed grains, beetroot, carrot, spinach, and red and yellow peppers.

This is drizzled with a Vietnamese-style dressing and a lemon vinaigrette, accompanied with fluffy white rice and chilli sauce. The Edamame Bean, Carrot and Coriander Snack Salad is said to be ideal as a quick and healthy snack on the go “This vibrant and crunchy salad is bursting with colour and flavour,” it says. Teriyaki Chicken and Edamame Bean Salad is a combination of sweet and soy chicken and crunchy edamame and its Indian Spiced Chicken Salad is “packed full of Indian inspired flavours and peppered with a blend of traditional spices.” There’s also a Chicken and Lentil Masala - an Indian-inspired tortilla wrap, with chicken, cauliflower, sweet potato, rice, lentils, aubergine, spinach, chickpeas and masala sauce and a spoonful of sweet mango chutney. Other options in the range include Gluten Free Chicken Salad Wrap, Mexican Taco Bowl, Lentil Dahl Masala Pouch Wrap and Feta and Beetroot Veg Wrap. The range also includes snacks such as Bircher Muesli, which comes with a separate pot of blueberries and pomegranate seeds, Coconut Snack Pot, Chicken Satay and Peanut Dipping Sauce, BBQ Mix Shot Bag, Super Seed Shot Bag, Wasabi Peas and Egg and Spinach Protein Pot.




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Mimosa Herne Hill Mimosa Herne Hill offers fantastic, deli-style food to go. Simon Ambrose talks here to director Ashley Davies


or my money, deli-style café’s are some of the best you’ll ever come across. Their key advantage, of course, is that they’re already stocking quality ingredients, usually with a bit of a difference in terms of provenance, and that makes for great sandwiches. In the past, we’ve seen south-west operator Chandos Deli win a number of Sammies Awards with some fantastic outlets. But it now looks as if London’s Mimosa, and their Herne Hill outlet in particular, may have stolen their mantle. This is a really outstanding outlet, with a French atmosphere and wonderful produce stocked on the shelves. But the sandwiches and food to

go really stand out as some of the very best – hence the award. “Mimosa Herne Hill, a café and Mediterranean deli, was originally opened by a Moroccan and his British wife,” Ashley Davies told us. “My parents owned an Indian restaurant across the road and they then bought Mimosa 16 years ago, and sold the restaurant. They ran it successfully as a café/deli and then took on a lot of outside catering as well. “The majority of the deli items and the produce we use are sourced from France, though we also source from other European countries.” Dishes on the lunch menu range from sandwiches (grilled chicken with


avocado, roast tomato and garlic mayo, for example) and Tuscan tuna and butterbean salads to soups, quiches and ‘savoury specials’ such as Toulouse sausage rolls, beef arancini or Moroccan chicken. “Then seven years ago my parents bought Mimosa Vauxhall, which was a former premium sandwich shop. “Last year they opened Mimosa Kennington in one of the Workspace sites on Brixton Road and in January this year opened a small café within a building called the Foundry in Vauxhall, within a social enterprise area. There are eight meeting rooms there and we have the contract for all their catering.

AWARDS 2017 “So altogether we have four cafes and a catering operation run out of Herne Hill, which is also our head office; all the sites are serviced with food from Herne Hill. This means we can be consistent with the quality of our food throughout the sites. “Having said that, they are all different in terms of style: Kennington is all grab and go, where you go to the counter and pay; Vauxhall is premium sandwiches and people have them s made up in the way they want. Herne Hill is more of a deli café, a seven-day a week operation with a huge range of products like all the cheeses, charcuterie, pates and so on. All the units are different but all linked together by the food. “The food we make is from core ingredients – it’s wholesome rather than healthy – so we use single cream and butter, and we make most things ourselves. The majority of our supplies are fruit and veg really. We buy some of our bread part-baked and we bake it off here. “Our best seller sandwich across all three sites is a grilled chicken sandwich with avocado, roast tomatoes and garlic mayonnaise. It’s difficult to say why it’s such a favourite but people always like chicken, and avocado is massively popular. In Vauxhall it

makes up 45% of our sales!” In Herne Hill another sandwich that’s really popular is roast salmon (fresh salmon roasted in the oven with lemon, herbs and olive oil, and tzatziki (yoghurt, cucumber and dill) and cucumber or rocket. Other sandwiches include a Rare roast beef with horseradish & salad; Goat’s cheese with red onion jam & rocket; French ham & Emmental cheese; and Sausage, chilli jam and rocket. A particularly interesting one is the Fennel salami & salad. All come served on baguette, ciabatta or granary.

There’s also an excellent made to order component from the kitchen with lines such as Mushrooms Toast – a medley of mushrooms in a light sauce, finished with crème fraiche & parsley, served on toasted bread. There’s also smoked salmon and scrambled eggs, and a big range of breakfast pastries. Other big favourites are the quiches of the day, tortillas, Moroccan flatbread with spinach or lamb and the samosas. Platters include a Country Platter Salami, Pate & Ham; fourcheese platter and a cheese & meat platter. July 2017 15


“There’s a few made up sandwiches to help with the flow at lunchtime in advance, but most people have their own specific requirements with bread and fillings. There’s a small eat-in element which is always really popular: in the winter we have around 15 covers, and in the summer with a patio outside, we have 36. The seating is the challenging part of the site as it’s quite small. I think if we had more seats we would fill them. “I joined the company full time two years ago – my background is in food buying and I worked for Sainsbury’s and Ocado. But my dad has been trying to get me into the business for ages. My husband also joined a year and a half ago – he also comes from a corporate background. We’ve now taken over the business and my parents have retired. “It’s been good. I obviously knew the business really well because I would often work there during holidays. The difference now is that we look after everything, whereas with my previous jobs I was just responsible for one particular aspect of the business. It’s certainly been challenging but it’s going well: it’s fun and we have a dedicated team of people of around 40 people. It’s also nice to be your own boss and make your own decisions. “We’re looking to open another site in the autumn this year and we’re in

the early stages of doing that. We’re also looking at opening another next year, with the objective of getting to 10 in total. We think we’ll probably go for the five-day a week model, similar to Kennington, and then a seven-day week model similar to Herne Hill. It’s definitely a good market to expand in at the moment. “Tastes haven’t changed for our customers particularly. They tend to like traditional food and that hasn’t changed. What has changed for us is that we have more competition, especially in Herne Hill; but people also have more money and they’re drinking


more coffee. They are definitely eating out more and they’re going for more convenience, which helps us enormously with our catering. If people are having a birthday party, for instance, they’re happy to buy the food rather than making it themselves. “We also have a big ‘Too Tired To Cook’ range, which is mainly available to order, but it’s also available in the shops as well. “We have won some awards before – we won a Café Life award last year, for instance – but it’s always great to win another, and so we’re absolutely delighted about this one!”


Food to go hospital retailers cut sugary drinks PRE-PACK SANDWICHES NOW UNDER THE SPOTLIGHT


ubway, Greggs, WHSmith and Marks & Spencer have all agreed to cut the amount of sugary drinks they sell in their hospital shops in England. But this is just the start of a government drive to cut obesity and tooth decay across the country: over the next 12 months, NHS England wants hospitals to stock more low-fat and low-calorie pre-packed sandwiches - 60 per cent of pre-packed sandwiches and meals should not contain more than 400 calories by April 2018, rising to 75 per cent in 2018. 60 per cent of chocolate and sweets sold in hospital shops should not exceed 250 calories, which will rise to 80 per cent in 2018. The retailers’ move to cut sugary drinks comes in response to NHS England’s request to retailers with hospital outlets to limit the drinks to no more than 10% of the total beverages

they sell by next April. Companies that do not comply will face a total ban on selling sugary drinks in hospital shops. Retailers have been asked to cut sales of drinks such as fruit juices with added sugar and coffees with sugar syrup and NHS England will ask them to provide sales figures to check on progress. All retailers in hospitals in England are being urged to make the changes to their stock. NHS England said progress had already been made this year to remove all price promotions on sugary drinks and “junk food” sold in hospitals and to make sure healthy food options were available at all times for patients and staff. Subway says its 12 NHS franchised stores at hospital sites have met the relevant criteria relating to food and drink sold on NHS premises for the 2016/2017 CQUIN (Commissioning for Quality and Innovation) targets. At the same time, the

brand has exceeded the forthcoming CQUIN target announcement, by only serving no sugar and reduced sugar beverages in these stores. This roll-out exceeds the deadline for voluntary implementation. This was made possible by the brand changing over to a new beverage partner, alongside putting in place a comprehensive programme that provided its corporate and individual franchisees with the necessary tools and information to comply. After partnering with Britvic and PepsiCo beverages, Subway stores removed high sugar drinks, in favour of no sugar and reduced sugar dispensed or bottled options only. This is part of an inaugural trial that will help determine the shift in customer behaviour and sales impact as a result of the no sugar and reduced sugar roll-out. All NHS England CQUIN required changes have been implemented by their individual or corporate (Compass Group and Sodexo) franchises as of 1st March 2017 across all hospital sites in England, Wales and Scotland. IN SUMMARY: • Only no sugar and reduced sugar dispensed drinks and bottled variants or water stocked in fridges • No bundle offers available for cookies or crisps


• ‘Help yourself impulse buy’ cookies and crisps removed from the till area • Healthier ‘crisp’ options available which include lower fat Baked, Sunbites and Popcorn varieties • Apples provided as an alternative snack option alongside the current BEAR Pure Fruit Yoyos Peter Dowding, Country Director for the UK and Ireland said: “This action builds upon the strong healthier-for-you food-onthe-go credentials the brand already has in place. It further demonstrates our commitment to providing a better food environment in hospitals to patients, staff and visitors.” Simon Stevens, chief executive of NHS England, said: “The NHS is in a great position to take action on the damage being caused by poor diet to the nation’s health and the wider healthcare system. “With more money spent each year on the treatment of obesity and diabetes than on the police, fire service and judicial system combined, urgent action is needed.” Katherine Button, Campaign for Better Hospital Food co-ordinator, said she was delighted by the move. “NHS hospitals are trusted by patients, families and staff to keep them fit and well and NHS England is helping everyone to take a big healthy step in the right direction.”


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Chain Sandwich Retailer Award Café in Store Category

Dobbies Garden Centres plans a big boost for food to go Dobbies has big plans for new food to go outlets within its 34-strong garden centre chain. Simon Ambrose talks to Costas Constantinou, recently appointed Head of Restaurants


ood to go is becoming an important category for UK garden centres looking at additional revenue streams. They are ideal venues to capitalise on the growing trend in many ways, with large numbers of customers looking to spend leisure time in pleasant surroundings. This certainly applies to Dobbies Garden Centres, with the 34-strong chain looking to launch major changes to the food to go offer that won them the Chain Sandwich Retailer Award (Café In-store Category) at the Sammies in May, in a three-phase

programme launched this year. They are looking to introduce multiple food to go outlets in each centre as well as table service for older people, people wanting a special occasion and people who may not want to queue with a tray. I sat down with Head of Restaurants Costas Constantinou, who has only been with the chain for two months but has clearly hit the ground running. In fact, I was fortunate to catch him at all as he was between two engagements, making his way to Kew Gardens that evening for a big Dobbies event.


AWARDS 2017 “Grab and go represents a really big opportunity for us,” he said. “We already have restaurants throughout the chain but we are now planning to introduce coffee bars at exit points with a sandwich solution and then roll them out. We already make our own bread, but we now also plan to have a bakery to go section, moving our bakeries outside the kitchens, and placing them near the new coffee bars.” The operation already offers a valuedriven breakfast offer, aspirational lunch offer and a treat for afternoon tea to around 180,000 customers per week, so this represents a great opportunity to grow the business, he says. Work has already started on introducing food to go Phase One – replacing bought-in ingredients for their made-on-the-premises sandwiches with fresh made fillings wherever possible. “Our customers don’t expect six-day old fillings.” They’re also improving the health side by significantly cutting down the mayo content. There’s a new range of sandwiches currently under trial with a formal review and launch in the near future. These include lines such as a Cold Water Prawn Mayo, Coronation Free Range Chicken (two of their most popular), All Day Breakfast, Bacon, Brie & Cranberry. There’s a full list on these pages. Phase Two will involve a focus on improving provenance within the next two months. “At the moment our chicken is pre-cooked and not guaranteed to be from the UK. We are now looking to replace that with UK-sourced Red Tractor products. My focus generally is looking for products from British farmers, particularly in the light of recent events such as Brexit. I really believe it’s important to support your country and community.” Dobbies also plans to go local when

sourcing food wherever possible so it can take responsibility for what it offers customers from fork to plate. Chief executive Nicholas Marshall told Horticulture Week recently that Dobbies is “going to go back to what we did at Wyevale with locally sourced food cooked on the premises, championing really good food. It was a big success at Wyevale.” He insists that he will not revert to using “cheap suppliers”. There will also be food to go from farm shops. “If customers don’t have time to sit down they can pick up food from bakeries with coffee or tea. We’re launching a whole series of things. The food offer is very important for us.” Marshall says the changes “will be easy to do”, adding: “Our people are up for it. Restaurants don’t want to serve rubbish food, they want to serve the best they can. People will step up to the plate and we have the team to do it.” Phase Three will involve a move to more healthy options such as reduced gluten and dairy. Costas, one of twelve of Nicholas Marshall’s new recruits at Dobbies, has also introduced a new structure to include Regional Restaurant Managers. The roles have been created to support the leading garden retailer’s 34 stores and lead on new initiatives for the business. Alan Waddington brings over 35 years of experience in the catering industry, including being a Regional Manager for Wyevale and Group Catering Manager for Aston Martin. Alan is driving new initiatives to revamp the beverage offer across the centres. Susan Givens, was awarded the accolade of Restaurant Manager of the Year at Wyevale last year having built up a career in garden centre restaurants for over 17 years. Susan has incredible baking skills and forms the core of Dobbies ‘freshly baked’ strategy. James White, formerly a Regional Manager at Wyevale has a career spanning over 15 years in garden centre restaurants. James has extensive experience in project management and forms part of the restaurant regeneration programme. Costas commented: “Alan, Susan and James are joining the Dobbies team at the most exciting time. With significant improvements planned for this year, the new Regional Restaurant Managers will be at the forefront of delivering unrivalled standards of food, service and customer experience”.

Dobbies new sandwich range BLOOMERS & BAGUETTES • Cold Water Prawn Mayo • British Mature Cheddar + Ploughmans Chutney • Line Caught Tuna Mayo & lollo biondi • Coronation Free Range Chicken • Free Range Chicken salad • All day breakfast • Bacon, Brie & Cranberry • Free Range Egg Mayonnaise & watercress DELI - ON DISPLAY • New York Bagel –Turkey salami, swiss cheese, Mortadella, Dijon mustard mayo + salad • Reubens Sandwich – Homemade corned beef, sauerkraut, Swiss + deli mayo • Smoked Salmon and Cream cheese Bagel GRILLED FOCACCIA OR PANINI • British Cheddar Cheese +Carved Ham • Chargrilled Veg + Mozzarella • Line Caught Tuna Melt • Free Range Chicken, Bacon and cheese • Tomato, Mozz, Fresh Basil (pesto) • Mature British Cheddar & Onion. July 2017 21


re we likely to follow Sweden’s example and become a cashless economy? There are certainly some indications that it could go that way. A number of UK foodservice companies have already bet on a cashless future. Food to go and salads company Tossed has been cashless since last year and baker and café Brick House Bakery has been cashless since it opened in March. Browns of Brockley, a little coffee shop opposite Brockley station, in South east London, serving a constant flow of customers, has also said no to cash. It will be some time before we ever catch up with Sweden – if indeed it ever becomes more of a mainstream trend here! Cash transactions in Sweden made up just 2 per cent of all transactions in 2015, and, according to the IMF, this may drop to as little as 0.5 per cent by 2020. Sweden’s issuing bank, the Riksbank, has stated that all coins except the 10-krona will become invalid by the end of 2017.

Food to go companies look to a cashless future Are food to go foodservice companies and retailers likely to become completely cashless in years to come, following the Swedish model? A number of companies in the sector have already made the move, and so far … no complaints! But there are financial indicators that it’s starting to take off here in terms of the general picture. Cashless payments overtook the use of notes and coins in the UK for the first time. in 2015, for instance. The UK Cards


Association said that in 2014 there were an average of 35 million card payments a day, amounting to £19,000 a second. Cash volumes are expected to fall by 30 per cent over the next ten years.

FINANCE Pret and EAT and a number of other chains went contactless, though not cashless, some years ago, and many independents have followed suit, using facilitating payment technology such as iZettle. The advantages of being cashless for retailers and foodservice operators are obvious. There’s a reduced risk of robbery and shrinkage (employee theft), for one thing, as well as cleaner, quicker transactions. Customers are also inclined to spend more when they don’t pay cash. Perhaps most importantly, it removes the cost of managing and storing cash, which can be significant over time. The disadvantages are obvious too: most critical is the fact that some customers want to pay cash and would like the right to do so – there are also some who don’t use cards because of the greater risk of fraud and the loss of anonymity. Payment processing fees also contributes to costs. Let’s have a detailed look at some of those who have made the move so far. Browns of Brockley’s owner Ross Brown, reckons he has saved considerable time and money as staff no longer have to count coins, cash up or take large amounts of money to the bank. The cafe changed to plastic in January this year after he read an article about the cashless economy developing in Scandinavia, and Stockholm particularly. He estimates that the move has saved his staff of 12 about five hours a week, allowing them extra time to put effort into other parts of the business such as organising events. Another big benefit for them is that no one has to take the risk of physically transporting money to deposit it in the bank. Counting coins and cashing up was “a real faff”, Mr Brown said. “It just drives you insane: it’s not a positive use of time. It’s nice to just be able to print off a statement at the end of the day and know that’s it. “We’ve had around 20,000 transactions in the first quarter of the year and of that there have only been one or two people who have grumbled, which says something. No one really cared.” Customer feedback has been very positive, he said. “Very few people

seem to have missed cash. I remember it used to be really shameful when you had to use a card for small amounts, but it has become so much cheaper to handle card transactions now that that feeling has gone.” Browns increased wages by 10 per cent, to compensate staff for missing out on cash tips but while wages and card payment fees have increased, it has saved about £300 month-onmonth which would have been spent on bank deposit fees and payments for staff who cash up. The MacIntyre coffee cart, based in Angel, north London and Brick House Bakery, in Peckham, south London, have also been cashless since opening in March this year. Fergus Jackson, who runs the bread

business with his wife Sharmin said going cash-free was a no-brainer. “Our new location is right next to Peckham Rye train station, so we have a lot of commuter take-away trade. With cashless, there’s no faffing around with cash on the punter’s side, or counting and giving change on our side. Chip and go (hopefully) keeps everything running faster and smoother.” His view is that the move to a global cashless economy is unavoidable. “Apple pay is an indication of this. Public transport is phasing out cash. People are now so used to using cards to buy stuff online, why shouldn’t they do the same in the real world? I feel it just makes a lot of sense.” July 2017 23

FINANCE Last year the healthy food chain Tossed was among the first UK restaurants to go completely cashless. Instead of customers picking up food and waiting to pay with cash at the counter, self-service kiosks have been installed that accept debit, credit and contactless cards. “Going cashless has allowed us to focus our energy at peak times on speed of service. It means we can get guests what they want: made-toorder, customised healthy food, served quickly,” says a spokesperson. The move has brought “improved security, due to reduced risk, and manager time is saved”. Tossed 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. ‘Working on an Android platform, and using 10” tablets mounted in BouncePad holders, it enables customers to glide through and browse picture-based menu content and nutritional data, create orders and check-out with integrated contactless card payments in just a few button presses. “Around 2014, technology in our ‘space’ at Tossed really started to gather momentum and I knew that there could be a solution that could work for our business,” says founder Vince McKevitt. “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 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 last 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. “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. “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 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.”

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Best New Independent Sandwich Retailer

Aprés Food: healthy food to go Aprés Food represents a new breed of café and food to go outlet, with Catherine Sharman’s nutritional therapy training making this the healthiest alternative yet


here’s no doubt in my mind that healthy food is going to be an ever-increasing consumer preoccupation from now on, and what we’ve seen so far is just the tip of the iceberg. People will be increasingly looking to specific foods or nutrition as a fix for health issues, to prolong their lives generally and to stay as healthy as possible along the way. The drive towards healthy food will, I predict, be increasingly bolstered by rising NHS prescription prices, disenchantment with conventional medicine and the gradual introduction of partNHS health insurance (like France) as politicians finally get real about the impossibility of financing free healthcare to all. OK, that’s a bit futuristic, but a successful new London café/restaurant is already showing how far people are prepared to go with food that not only tastes great but also does you a lot of good. Apres Food is all about good healthy eating but with none of the compromise. In fact, you can walk into Apres and enjoy a tasty lunch without knowing that it has been made without using any gluten or refined sugar and is in fact packed full of good organic ingredients. It’s the brain child of Catherine Sharman and Danny Gray who together have a strong foodie background and look to have found a real niche venture, with all the makings of a potential chain. Catherine is a fully qualified and accredited nutritional

therapist and knows how to make healthy taste good. Delights on the menu include wonderful but very healthy sandwiches, seasonal soups, tarts and homemade gluten free bread. And customers are already flocking to their shop in Clerkenwell in droves. Amazingly, although they’ve only been open since January, they’re already breaking even, in spite of sky high rent and rates, when it’s normally reckoned to take five years. As testimony to their appeal – they’ve already been approached by a coffee chain of four branches to produce sandwiches to go with their high quality coffee. The owner has been simply blown away with their


food. They are already catering for Alexander McQueen studios. One of their lady customers even walks all the way over from London University for a roast chicken avocado and chilli jam with a side salad. This, it has to be said, is not a venue where a couple of ingredients are slapped between two slice of granary bread. In keeping with the recent trend for gourmet style, restaurant cooked sandwiches, these are prepared at some length and with a variety of ingredients, with health very much the main focus. Take their most popular take away food to go item, for instance: the 15-hour slow-roast pork shoulder roll

AWARDS 2017 with barbecue sauce. The barbecue sauce is sugar free and made with alternative ingredients that are healthy as possible. She uses coconut sugar and coconut blossom because this has less fructose than normal regular sugar. It’s not processed and doesn’t make your body acidic. It also contains healthy minerals. She uses cider vinegar instead of the usual white or red wine vinegar, and this has enzymes that are good for us. She cooks the sauce down for hours and passes it through a sieve and also squeezes vegetables through it as well. They developed a club sandwich for British Sandwich Week: chicken roasted with lemon and thyme, bacon that’s crisped up with a bit of coconut blossom, maple syrup, tomatoes and seasoning, and home-made garlic mayonnaise; home-made red pepper chilli on one side, home-made red pepper chill jam on the other side, as well as rocket, watercress, spinach dressed with lemon juice, extra virgin olive oil and avocado. Phew, that’s some preparation … but it is sustainable as they’re making large quantities at once. And there’s no doubt that it is a phenomenal sandwich … and the homemade bread is particularly good. Another big seller is their lemon and thyme roast chicken sandwich with avocado and leaves, red pepper chilli jam and a salad garnish, similarly made with healthy ingredients. Cakes are made with a top secret gluten-free flour blend and feature coconut sugar (again lower in fructose than regular sugar!) and goat butter. But there’s no compromise on taste – in fact, rather the opposite: a featherlight Victoria sponge, has impossible creaminess and jammy-ness at its centre, raved Time Out in a recent review. They went on to say: “Their ‘frittata muffin’ is an ingenious creation featuring eggs, olives, tomatoes and fragrant herbs baked in a muffin case to golden brown perfection, served with crisp salad leaves and a fruity relish with a slight chilli kick. The well-seasoned sweet potato hash is proper comfort food, the kind of dish that makes you feel really well looked after.” Our Sammies judge was equally impressed after a visit. She said: “What an amazing place! The bread is outstanding, homemade and gluten

free. The service was friendly and I was blown away by this café/sandwich bar! I love the mix of health and indulgence.” Apres’ Catherine Sharman has already won a few awards but she was particularly delighted to hear they’d won the Sammie. “Wow! Just to be nominated is insane but to actually win an award from The British Sandwich Association is unbelievable! “We are a brand new business and we have taken a lot of risks to open Aprés, but to receive this validation makes it all worthwhile. We are so passionate about food and our business and we truly want to share that passion with our customers. Everything we make is gluten free, refined sugar free and almost wholly organic but this does not mean taste is compromised in any way. Everyone can enjoy anything off our menu including all our

sandwiches and cakes and have no idea that they are actually eating something that has been made with no gluten or refined sugar! To be recognised by the trade association is a fantastic accolade for the business and our team. We are absolutely delighted.” But Apres Food is actually a great deal more than just food. It’s also a great looking place, with a Parisian feel from beautiful blue and white tiled floors and elegant plants in concrete pots, artfully arranged wine bottles and bleached wood, and flowers on every table. The loo, unusually, is also a great space - again, beautifully done with lovely floor tiles. Amazingly, the founders had never run a café before and have fairly limited catering experience. So why the name Apres Food? “Well, we nearly called it Bliss until my son said it sounded like a night club,” July 2017 29


said Catherine Sharman in a chat on the phone after my visit. “Apres Food means that after food you should feel amazing. Food should be our friend. “We’re not clean eating – it’s about cramming as many nutrients in as possible to enable our bodies to function as optimally as we can. Adrenal glands for example use massive amounts of vitamin c and magnesium. “Customers can come in here and they can trust us that they’e not having ingredients that are challenging their bodies and that we’ve got their backs. “We use ceramic knives for instance to cut all our fruit and vegetables because that cuts down the oxidisation

process and the free radicals. We use molasses instead of black treacle because it’s got amazing iron and minerals in. “Gluten is hard to process in the body. I cannot believe the number of people coming in that are diagnosed ceoliac or gluten intolerant.” You’d expect a higher number of women than men, but in actual fact there’s only 10% more women than men, and that has to be very good news for the outlet. “It has taken a lot of planning. We did all the refurbishment ourselves. It took us a year to plan the thing and nine months to develop the recipes and


then 10 weeks once we’d signed the lease to get it sorted out. “The trouble is, we felt we needed a two-week holiday afterwards, but you’ve got to open up otherwise you don’t get any money and you’re already paying the rent and all the overheads.” So, how did the idea come about? “I had been a cook for a few years and I had a health concern – rosacea. I tried a detox diet, cutting out things like wheat and meat. It cleared up and I was amazed at how well you can feel when you feed yourself good things. “I went into a health food shop and picked up a book and saw I could do a course on it, so I went to IoN, the Institute for Optimum Nutrition, in Richmond. I had to do a science access course for a year first and I was also working full time - my son was 11 at the time. It was a four-year course with 100 hours a week studying. It nearly killed me – I think I put on about four stone! “But during the course I also decided to train as a carer so I could relate what I was learning to my real life experiences. “When I qualified I then cared for my grandparents for two and a half years. I then started working at a gastro pub where I met Danny and that was when we concocted the plan to open a café/restaurant. “I had inherited some money from my grandparents, which I invested in the business. We also wrote a business plan and got a £25k loan each from Virgin (they said it was the best one they had ever seen) and it was then a case of finding premises. How the hell we did it all I don’t know! We looked at London, Bristol, Winchester and Brighton but it’s difficult when you’re up against the big boys. In the end, we saw this location and came to view it and secured the lease. “We are a mixture of a lot of things, although principally casual dining, but we’re also 30% take-away. “We opened on January 16th. We did it all ourselves initially: we had to wait until we were getting some turnover before we could take on a member of staff. “It’s really scary what we’re doing, because there’s nothing done like this anywhere else. But it certainly focuses the mind. “Our customers want food that’s made with integrity and doesn’t make them feel ill.”



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Anson Packaging Ltd | 62 Station Road | Haddenham Ely | Cambridgeshire, CB6 3XD |


Dealing with holiday requests As sandwich bar or sandwich manufacturer employers or managers, you have to put the business first and that can mean refusing leave when too many staff want to take holidays at once - and even cancelling pre-approved holidays, in theory! So what are the legal ins and outs?


ost of us want to enjoy the summer with family and friends, or perhaps take a week away from it all and have an exotic holiday in the sun. As employers or managers, you need to think about the needs of your business. This means you often face the difficult task of dealing with numerous annual leave requests, refusing leave and cancelling preapproved holidays. You should have rules about booking annual leave in the employee’s Contract of Employment

or Employee Handbook. It should set out how much notice an employee needs to provide, how the leave must be booked and how many consecutive working days can be taken. You may also specify how many people can be off work at any one time. Contact the British Sandwich Association Advisory Service for advice on drafting an annual leave policy for your organisation. Unless otherwise specified in the contract or handbook, the employee should provide you with notice which is at least twice as long as the leave


that they are requesting. This means that if they request one week of leave, they should provide you with at least two weeks of notice. DEALING WITH HOLIDAY REQUESTS As we approach the summer months, you’d hope that most people have already organised themselves and have booked or are looking to book time off soon. A big and costly mistake some employees make is seeing a fantastic deal and booking the hotel, flights

BUSINESS and car rental without getting authorisation from their manager. Cue an unhappy employee when their manager tells them that that they don’t have enough leave or three weeks is longer than what is permitted in one go, or simply that other people are off at that time. If numerous workers do want the same days off, you could grant leave on the basis of “first come, first served”. This encourages people to submit their requests early and gives you plenty of notice. If your business is open all year around with no seasonable shutdowns, you could also consider allowing people to choose between time off at Christmas and summer. So if someone does not get the time off they requested at Christmas, they could be given priority when they are booking time off for their summer holiday. It is also beneficial to encourage your team to collaborate with each other to coordinate leave to ensure operational business requirements are met and issues are quickly resolved.

REFUSING ANNUAL LEAVE An employer can refuse a request for annual leave. If two of your employees have already come to you and booked time off for the first two weeks of August, it may not be realistically viable for a third to have time off at the same time, as you need to ensure that business needs and customers’ demands are met. To say no to a request, you must give the employee counter notice. The length of the notice must be equivalent to the period of leave that the employee was trying to book. It is also possible that you make employees take annual leave at certain times of the year. Alternatively, there may be times when you may decide to prohibit employees taking annual leave at particularly busy times. CANCELLING ANNUAL LEAVE You may also find yourself in a situation where you have to cancel leave. The law does allow an employer to cancel an employee’s annual leave that you have previously approved. To do this, you must provide the appropriate amount of

notice. The length of the notice must be equivalent to the period of leave that the employee planned to take. This means that if an employee was due to take a week of holiday and you wish to cancel it, you must provide a minimum of a week’s notice. Before cancelling the leave, you should think about all the options. Make sure that before you cancel, you have a clear business reason and only do it if absolutely necessary. If you cancel someone’s leave which means they cannot take a booked holiday and they suffer financial loss, they may be able to argue constructive dismissal. You also need to be aware that you must not cancel annual leave if it means that the employee cannot take their full statutory annual leave entitlement in that leave year. For further advice and support on this topic, please contact the British Sandwich Association Advisory Service on 0845 226 8393 and quote “British Sandwich Association” and your membership number. Alternatively, please email



Roasted Red Peppers


Tel: 01992 641641 Email:

Beans & Pulses


@MartinMathewCO July 2017 33

Why innovation is key to future growth at Starbucks and Costa IGD food-to-go guru Gavin Rothwell takes a closer look at the innovations being driven by two leaders in the UK’s coffee sector double-digit like-for-like growth rates these sites are delivering, as it targets new and different customers through this channel.


ith more than 2,000 stores, Costa is now well established across the UK. With around 900 stores, Starbucks has recently slowed its expansion in the UK, instead focusing more on boosting the role of franchised stores. Nonetheless, like Costa, Starbucks is being more innovative in the locations it targets, with a recent focus from each brand on travel and drive-through locations. Costa in particular has spoken of the strong

Strengthening coffee connoisseurship Another area of focus for both operators is cementing their credibility in coffee, through innovation in both hot and cold coffee-based drinks. Competition in cities, both large and small, is intensifying, with more niche coffee specialists emerging. At the same time, food-led specialists such as McDonald’s, Greggs and Pret are also enhancing their coffee credentials, so Costa and Starbucks find themselves with the challenge of how to continue developing their


offer and point of difference. Celebrating their wider vision of coffee culture is a key element of meeting this challenge. Costa and Starbucks are both experimenting with formats that offer alternative brewing techniques, and different types of coffee experiences. For Starbucks, its Roastery in Seattle (soon to be joined by another in Chicago) takes on the role of a true brand flagship, as a huge space dedicated to its vision of coffee culture, backed up with a strong online presence for the Roastery. In the US, its hope is that this distils into demand for more premium and artisan coffee at regular Starbucks stores, as the brand rolls out reserve bars in selected outlets.

Treading new ground in food Historically, lunchtime was one of the quietest times of day for many Costa and Starbucks stores, with the food offer only having limited ability to compete with more food-led operators. But lunch is a key mission – the most important one for shoppers, according to IGD’s shopper insight data. It’s one where both operators have sought to up their game, as they strengthen the range of sandwiches, wraps, toasted sandwiches and even selected hot food dishes, with pulled beef chilli and firecracker chicken with cous cous among the latest additions to the Starbucks lunchtime offer. This upgraded focus on food also feeds through to breakfast, where we’ve seen

INSIGHT Starbucks introduce new scrambled egg based dishes and Costa also boost its range of hot food options. Shoppers want more innovation in newer areas Some of these moves, especially the desire for more hot food, closely reflect what shoppers tell us they see as areas for development. Shoppers at both Costa and Starbucks also tell us they’d like wider vegetarian, vegan, dairy-free and gluten-

free ranges available. Another area where we’re seeing much innovation elsewhere is in more savoury snacking products, reflecting that we’re far less tied to the traditional three-meal-a-day consumption pattern than we used to be. We expect all these elements are likely to be high on the innovation agenda for both businesses. Innovating in food-togo will be a key theme at this year’s IGD Food-to-Go Conference in London. Hear

directly from upcoming and established leaders who are setting the trends in this market. For further details and to secure your place at the event, visit Gavin Rothwell, Senior Retail Insights Manager, IGD Gavin leads IGD’s food-to-go insights programme as well as its retail safari and study tours programme in Europe. Prior to this he managed Retail Analysis, IGD’s online

grocery retail insight service that covers almost 400 retailers worldwide as well as markets, channels and trends. Gavin closely tracks major trends and strategies across both retail and foodto-go. He has worked with a number of our clients on a customised basis to explain the implications of key sector trends and developments, and has extensive experience of tracking global retailing, with a particular focus on Europe and Latin America.

Food-to-go in London: latest openings assessed

Second Cup - London’s latest Canadian import Second Cup now has a handful of UK stores trading, all opened under franchise, as it seeks to gain a foothold in the UK. Its first central London store is located in a mid to high profile location, on Southampton Row, near Holborn underground station, in a part of the city densely packed with office buildings. There is a real focus on the coffee within the offer, with a variety of beans available for customers to choose from. This sits alongside a range of supporting products, notably sandwiches, cakes, pastries, and an impressive offering of frozen yogurts. The Toronto-based coffee company has over 300 stores across Canada, and domestically is part way through an extensive rebrand and refurbishment programme. Alongside its Canadian presence, it has expanded into selected international

markets under franchise, largely in the Middle East. And the refurbished stores leave a striking impression. But at the same time, the business has had to make some difficult decisions recently, implementing a cost cutting programme in an environment in which growth has been hard to come by. Just recently the CEO, Alix Box, has left the business. The Southampton Row store fit out does justice to Second Cup’s coffee credentials, with a welcoming seating area and strong coffee vibe, but perhaps doesn’t quite live up to some of the business’s latest Canadian flagships. And in fact, it may be that its growth potential in the UK longer term will be more outside of London, particularly in towns and smaller cities where there are fewer high quality coffee choices, rather than in the capital. Veggie Pret, Shoreditch The first Veggie Pret opened to great acclaim last summer, initially as a pop-up store, in a converted core Pret format in London’s Soho. The second, a purpose built store in London’s hipster area of Shoreditch, takes the model on. The post-industrial store fit-out is a great fit with the local area, enabling the breadth and depth of the Veggie Pret range to shine through. Veggie Pret has been significant for Pret in helping to shape and drive its innovation strategy, but in opening the new format Pret has been

keen to ensure it remains an inclusive, rather than exclusive concept. That’s why, peppered around the store, alongside details of the core Veggie Pret concept and its products, are signs welcoming omnivores to the store. And this really helps it to align with the wider growth trend of flexitarianism. This store already seems very popular with the local customer base, and sits alongside an Eat and a Pod as a food-to-go hotspot on Shoreditch’s Great Eastern Road. As for next steps with Veggie Pret, this will likely be a combination of new vegetarian products for launch across the wider estate, as well as more dedicated Veggie Pret sites in the right locations. What’s clear is that a growing number of retailers and suppliers will be looking at the range evolution in this concept to inform their wider innovation strategy ahead, as interest in vegetarian and flexitarian diets continues to grow. July 2017 35


All set for a smokin’ summer The coming months are full to bursting with new concepts, flavours and culinary finesse. In this post, Rachael Sawtell marketing director at leading labelling and eco packaging provider Planglow, takes a peek inside the great melting pot of trends and simmers it down to the top three…


his summer is set to be Smokin’ because it’s all about those smoky tones, from authentic Mexican offerings laced with cheeky chipotle, to the piquancy of pimento-smoked jerk and other Caribbean classics. Southern-style barbecue will continue to lend menus a rich hickory twang, though the most forward thinking ‘smokers’ are serving up dishes Koreanstyle. This means raw chicken wings, baby squid, pork steaks and tender strips of beef - all infused in garlic, sesame and soy - which the diner then cooks at their very own table top grill. This year’s hottest trend- debatably. Well you know what they say: there’s no smoke without fire!

content as presentation. Blending fresh, aromatic ingredients, Pots of Goodness serve up delicious, perfectly balanced flavours by the bowlful. The trend may roughly be divided into two camps: Team Coconut - which showcases creamy, zingy dishes from the Caribbean, Cambodia, Southern India, Thailand and Vietnam; or Team Noodle - bountiful noodle offerings with a cleansing broth base. Like Team Coconut, Team Noodle may showcase Cambodian or Vietnamese stylings, while more meat-heavy, umami-centric dishes from Japan cater for the spiceshy. Regardless of their origin, all offerings come with a strong street food twist.

POTS OF GOODNESS Our second plat du jour is a wellrounded one - and as much about

HOW DO YOU WANT IT? Last year saw a significant rise in customisable options and now the

trend is soaring into ‘cook your own’ territory (see Korean Barbecue above). It essentially covers any meal or snack whereby the customer is presented with a choice of options, be it proteins or sauces, toppings or base, cooking style, presentation… the list is extensive and endlessly interchangeable. To demonstrate how popular customisation has now become, we need look no further than the sandwich market. In 2016, made to order options rose from one in seven sandwiches purchased to nearly one in five. This year, keep an eye out for hot pots - or ‘steamboats’ - sailing onto menus. This South East Asian favourite sees diners presented with a simmering pot of stock or stew - along with a platter of raw meats, fish, vegetables, herbs, noodles, tofu - egg even - to add to the pot and cook as desired.

NEW GLUTEN FREE & MEAL DEAL STICKERS FROM PLANGLOW LEADING labelling and compostable packaging provider Planglow, has added a Meal Deal Sticker and a Gluten Free Sticker to its comprehensive labelling range. The products were developed to support the fast growth free-from market and ever popular meal deal offerings. Designed to complement – without blending into – a wide variety of packaging and branding, the semigloss stickers are supplied in a handy thousand-per-

roll dispenser for easy application. • Footloose and Gluten Free - combining wheat sheaf imagery and ‘Gluten Free’ messaging in a simple yet eyecatching design, the Gluten Free Sticker highlights gluten free options for celiac and gluten intolerant customers. • Make a Meal Deal of It – Planglow’s Meal Deal Sticker sports a unique rosette design in striking burnt orange to easily


identify products in your meal deal offering. Planglow’s marketing director, Rachael Sawtell, commented: “The demand for gluten-free products has never been so high, in

fact the Free-From market is estimated to reach £673 million by 2020; not to mention the fact that food providers have been legally obliged to identify products containing gluten – along with 13 other potential allergens – since 2014. “With this in mind, and if they are not doing so already, we would recommend providers to consider adding meal deal and gluten free options to their offerings so they may benefit from these lucrative markets.”


Call us on 0117 317 8600 to find out more or request a demo.

Planglow’s groundbreaking label printing application

So What’s New?

Completely web based AND works on any device Hosted on Amazon’s secure cloud infrastructure – your data is in safe hands Instant updates across multiple sites (easy to manage legislative changes) Nutritional labelling made easy Flexible, intuitive, updateable and easy to use Industry-leading support Multi-platform (including mobiles and tablets)


Nisbets launch Vogue range of allergen labels WITH an increasing number of customers now suffering from a range of allergies and food intolerances, the need to cater for special dietary requirements has become a very real challenge for café and coffee shop operators. Suitable for use both front of house as well as in the kitchen, the Vogue range of allergen labels from Nisbets will allow operators to clearly label produce quickly and efficiently to eliminate the chances of mistakes being made. The listing of food allergens is now a legal requirement when it comes to carefully labelling any packaged products that may be on offer and are displayed front of house.

For those cafés and coffee shops that sell ready-made sandwiches and wraps front of house, careful labelling is essential. The selection of Vogue easy-peel labels includes common allergens such as milk, eggs and peanuts as well as less common ones such as molluscs and soya beans (GM800 – GM812). Conforming to allergen legislation and with an easypeel design, each label can be placed and removed with ease making it effortless for operators everywhere to comply with the food allergen laws. Each of the 1 inch labels come in a pack of 1000 and leave no residue on products so if a label needs to be removed it won’t leave any unwanted marks on products.

Colpac achieves the BRC’s coveted AA status for second consecutive year FOR a second year running, Colpac, one of the UK’s leading designers and manufacturers of food packaging solutions, has achieved the coveted AA rating in a BRC packaging audit – this prominent certification is recognised globally by food retailers and manufacturers. A mark of high quality and commitment, the AA rating is the highest accreditation following a planned audit, demonstrating the due diligence and compliance to safety regulations that Colpac applies to every one of its manufacturing processes. Developed by the British Retail Consortium, it is the first Packaging Standard in the world to be recognised by the Global Food Safety Initiative (GSFI). Viewed as a benchmark of quality, safety and legality, over 3,500 suppliers throughout 80 countries have chosen to be certified under the BRC. In 2015 the BRC revised its global standard for packaging and packaging materials, Issue

5, and the key focus in this revision was the move from ‘best practice’ to ‘excellent practice.’ “To achieve an AA rating, the best possible position for a planned audit, for a second consecutive year against stringent high standards is an outstanding achievement by everyone at Colpac” comments Managing Director, Neil Goldman. “Whilst we are confident in how we work, it’s always a great endorsement to get this way of working verified by an internationally recognised audit body. It demonstrates our commitment to quality, instilling confidence and peace of mind in our customers.” The BRC Global Standard for Packaging & Packaging Materials certification sets out good manufacturing practices, hygiene, safety and quality requirements for packaging manufacturers supplying the food and consumer products industries. It also helps retailers and food manufacturers meet their legal obligations.


The blue, white and red design of the labels makes them clear enough to stand out; helping to keep customers safe and informed.”

New Primera Label Printer LX1000e Color Label Printer by Primera Technology is designed for applications that need extremely durable labels and is Primera’s entrylevel label printer using pigment ink. It offers a number of features, including: • Pigment ink. The pigments included in the ink formulation offer high durability and a great resistance against UV-light and water combined with an excellent print quality. • Low Cost Per Label. Large, separate ink tanks for cyan, magenta, yellow and black keep cost per label low. LX1000e’s cost per label is among the lowest of all desktop colour inkjet printers currently available. • Fast Print Speeds of up to 101mm/s. LX1000e’s print speed of up to 101mm/s produces professionallooking labels without sacrificing print quality. Typical applications are product labels for food, drinks as well as boxend, safety and inventory labels.

Labelling software for the Food Industry


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 July 2017 39

M&S introduces laser avocado labelling M&S is launching a unique method of laser labelling on avocados as a costeffective, eco-friendly alternative to traditional stickering. Moving from stickering to lasering will save the retailer 10 tonnes of labels and backing paper and 5 tonnes of adhesive every year on avocados alone. In addition, the production uses less energy so the carbon footprint will be much lower. The cutting edge laser technology works by shining intense light onto the fruit’s skin which retracts back and discolours only the very top layer. This is not destructive to the fruit and can be very precise, says the company. The avocados will be lasered with the M&S logo, best before date, country of origin and product code for entering at the till. M&S has a history of innovative packaging and has worked hard to

reduce overall packaging in the food department by 25%, it says. Charlotte Curtis, M&S fruit technologist, says: “When we first saw the technology in Sweden a couple of years ago I knew we had to get involved. We’ve been following it for a while and are so excited to finally be launching it on avocados. Sustainability is at the heart of our business and the laser labelling is a brilliant way for us to reduce packaging and energy use.” The lasering takes place in Kent at the Mack packhouse. The avocados are harvested and graded at source, then shipped over to the UK, avoiding air miles and minimising carbon footprint. Once they arrive they are ripened and placed into trays which are then put on a conveyor belt through the lasering machine. They come out the other side seconds later complete with laser label. M&S first introduced avocados back


in 1968 as an ‘Avocado Pear’ which people would enjoy as a dessert with custard. Meanwhile, demand for avocados is increasing every year – last year M&S sold 12 million avocados and sales are up +29% on the year. The retailer trialled a similar lasering technique a few years ago on citrus fruit with different technology. It looked effective and was quick to apply but unfortunately it caused a slight deterioration in skin quality so it was not progressed. Miss Curtis continues: “Providing all goes well with the avocado lasering, we could look at rolling the technology out to all sorts of other fruit and vegetables in the future. We have the potential to reduce packaging exponentially which is very exciting. Watch this space!” The laser labelled avocados are available now in selected M&S stores.

SYSTEMS SOFTWARE for the Food Industry

SALES Enter sales orders, integrate with your website, EDI integration, import orders from email. Generate delivery notes, invoices, production sheets, bill of Materials. Van scheduling, Sales/margin analysis and costings.

PURCHASES Raise purchase orders, email to supplier. Book goods in, reconcile invoices. Update cost prices. Setup preferred suppliers, reporting and purchase analysis. Link to accounts software.

STOCK Sales and purchase stock control, Stock takes, waste adjustments. Stock valuations, stock holding projections. Stock enquiries, theoretical versus actual.


01708 767946 July 2017 41


Philpotts guilty of three food hygiene offences following “very serious” management failings SANDWICH bar chain Philpotts has been ordered to pay £35,000 after being found guilty of three offences at its Bennetts Hill, Birmingham branch under the Food Safety and Hygiene (England) Regulations 2013, at Birmingham Magistrates Court. It has also been ordered to pay £15,892 court costs. Philpotts Ltd pleaded not guilty to three offences at an earlier hearing (2 February 2017). Birmingham City Council prosecuted Philpotts Ltd after environmental health officers found evidence of mouse activity throughout the premises on 30 November 2015. Mouse droppings were found throughout the premises – including on a shelf containing bowls and colanders used to prepare food, mouse droppings on boxes used to pack ready to eat cakes, and mouse droppings on food preparation surfaces. A Hygiene Emergency Prohibition Notice (HEPN) was issued as conditions posed an imminent risk of injury to health with food either contaminated or at risk of contamination. Following a revisit on 2 December 2015 Philpotts was allowed to reopen as the risk to health was removed. Nick Lowe, Birmingham City

Council’s Operations Manager for Food Safety, Regulation and Enforcement, said: “We welcome the guilty verdict and are satisfied with the outcome of the trial. The fine demonstrates that the court considers food safety to be a priority and food businesses should take note of that.” Philpotts at 34 Bennetts Hill remains open and continues to trade. At the end of a two-day trial, District Judge Rebecca Crane found the store had failed to implement a new food safety system due to “very serious” management failings. Philpotts had been in the process of implementing a new food safety management system, but this was not in place at the time of the offences, Judge Crane found. A store manager who had returned to work after being on long-term sick leave had not been adequately trained and was expected to rapidly learn a lengthy manual. Judge Crane said: “Three hours’ training was inadequate to comprehensively cover the whole manual. “The expectation was following the training the manager would digest the manual and train the in-store staff but there was no facility to facilitate time

for the manager to digest the manual and train the staff.” Judge Crane told the hearing at Birmingham Magistrates Court that the ‘Famous for Food’ brand had shown a failure to accept its shortcomings, laying the blame on its store management and pest control contractors, the Birmingham Mail reported. She said: “Although the problems were remedied, the company unfortunately sought to blame a manager when there were actually very serious failings at senior manager level. “The food safety management system had simply not been implemented. There was a lack of training and support.” David Hercock, representing Philpotts, told the court that the offences represented a slip in otherwise high standards, which included no previous convictions and a maximum five-star food hygiene rating before and after the offences. Addressing the judge, he said: “While I recognise you made points about the implementation of the food management system, they were of course in the process of rolling that out and these were significant efforts.” Source: The Birmingham Mail

Pret to install veggie-only fridges nationally PRET is installing veggieonly fridges in its shops for a month and they could be kept in place for the summer if customers support the move. The bold green fridges will be accompanied by monthly veggie and vegan Chef’s Specials and a new campaign which aims to encourage more meat eaters to try its veggie options.

“This approach does carry some risk and we are treading carefully,” says CEO Clive Schlee. “I’m curious if our veggie menu will appeal more or less to customers when highlighted in a single fridge. Will it attract or deter our regular meateaters? We’ll be monitoring your feedback and the sales very closely.”


GREAT INGREDIENTS, GREAT FOOD. Innovation is a key ingredient in our business. By continually evolving and adapting to fast moving food trends we have become the preferred cooked & fermented meat ingredient supplier to Europe’s leading pizza, sandwich and ready-meal brands. Visit to discover the ingredients that set us apart. Irish Exporters Association



r e h s l l i W n i t r a M r e n g i s e D h c i w d San of the Year


t’s not easy being a Sandwich Designer of the Year judge. They all have their views, of course, and there can be disagreements - in the nicest possible way - before a winner emerges as the clear favourite, particularly when it comes to deciding the ultimate overall Sandwich Designer. So it’s all to the good – not to say unusual - when a candidate comes to the fore so strongly that unanimity breaks out all round. Step forward Martin Willsher, Divisional development chef for 2 Sisters Meal Solutions, who wowed the judges with his St Clements Duck creation, already a category winner, along with another of his entries – making him a triple winner. All the more gratifying for Martin as a regular competitor in the Sandwich Designer of the Year, who won a category last year, but has never quite cracked the top prize. Martin Willsher, said: “I was truly shocked and surprised to be selected as a category winner again, let alone the overall winner. “We’ve got a great team of development chefs in Meal Solutions who are always striving to create something magical, to innovate and make every meal moment special.” Theo Randall, head judge at the Sandwich Designer of the Year, said: ‘We had an amazing selection of different ingredients and fantastic sandwiches. We saw some really amazing innovation and what I noticed most of all was that we’re going back to the classics this year.’ A spokesperson for the British Sandwich Industry Awards added: “We had the most successful competition ever this year and the standard was quite simply outstanding with some amazing creativity.”

SIMON AMBROSE TALKS HERE TO MARTIN WILLSHER How did you get into the sandwich business? I was not academic at all – I’m actually dyslexic and I was always the class idiot at school. I was lucky enough to do a part-time job when I was still at school in a gastro pub and really found my niche. I started on a YTS initially and I ended up working there seven days a week but I was doing a job I loved and it all built from there. I worked my way up the ladder at other places, doing a day-release at college and progressed from there to restaurant chef. Then 15 years ago I branched into development work for Alpha-flight Services. I eventually worked for Greencore and then 2 Sisters. Give us an idea of what the two sandwiches consisted of? The duck used a brioche bun which had been infused with orange, lemon and thyme. For the filling I had a sticky marmalade made of orange, lemon and shallots and the Sam Brown duck, and I used a malted seeded granola in it. That helped to give a bit more depth to it and texture. I then added baby spinach and watercress and a thin covering of mayo on the lid.


The Yummy Umumi tuna was a Japanese milk bun which had a flour and milk rue going through it which helps to keep it nice and soft; a umami mayonnaise, including some tomental and onion powder (packed full of flavour) and then the tuna was tumbled in a matsui dressing inspired by Nobu, – grape seed oil, toasted sesame oil, sesame seed, rice wine vinegar, soya sauce, mustard powder, all blitzed together so its emulsified. Then the tuna had sweet pickled shallots on it, chargrilled cucumber and mazuna leaf. There’s a lot going on but all the flavours worked well combined and it emphasises the tuna flavour. How did you come up with the ideas? Once I’d got the list of ingredients I started playing around with different things – some things work and some things don’t. I’m classically trained as a chef and have been working in development for 15 years so I do get Eureka moments from time to time, but it’s mostly trial and error. I’ve been competing in the Sandwich Designer of the Year awards for quite a few years and haven’t had much luck, but the last two years have been really good for me, as I won one of the categories last year – I must be doing something right. The judges told me that it had been a unamimous decision and I was really humbled when I heard that. I’m not an arrogant chef in any way – it’s just great to be recognised.

PROFILE MARTIN WILLSHER’S SANDWICHES SAM BROWNE FOODS BRITISH RED TRACTOR FARM ASSURED POULTRY CATEGORY Sandwich Name: St Clements Duck A classic marriage of flavour’s of citrus which complements the duck really well Target Market: supermarket RRP: £ 4.25

Did you think you might have been in with a chance this year? There are fantastic chefs competing every year so I had no idea really. I was genuinely shocked with the result. I’ve got three kids and each of them has now got one of the trophies. My son took the overall one and my two girls had one each. It wouldn’t have been a total disaster if I’d won two I suppose, as I had one from last year! What will it mean for Two Sisters? It’s a really nice award to be picking up. It means a lot to us, especially in terms of morale and team building. My boss is absolutely stoked. I’ve got to redo the sandwiches tomorrow for a director’s meeting. Could the two sandwiches go into commercial production? The tuna sandwich is commercially viable but we don’t handle sesame seeds, but with the duck sandwich we’ve already been asked by a customer to mock that up and see where we get. It should hopefully be a top tier product by this time next year. How do you go about making a really good sandwich? For us it’s about understanding what the customer’s needs are and the end-users’ needs. We work to customer briefs a lot but they will also look to you for innovation sometimes. For instance, we will research up and coming restaurant trends or trends such as street food or restaurant trends and present our findings at an innovation day for a customer. We’ll show them new

flavours and put that into application and bounce ideas off them. We have a really good relationship with all our customers. So it’s really important for us to get out and about and see what’s going on. I’m also always looking for new ideas on the internet and talking to other chefs I’m friendly with; ideas pop into your head all the time. It’s still an exciting job for me: yes, you can have days which can be flat but then you have to look for inspiration somewhere else? I hit a bad patch a few months back. but then I was looking at Netflix and this thing popped up called ‘Chef’s Table’, and it was incredible, with these three star Michelin chefs talking about how they got to where they are and what makes them tick. I can also get inspired when I see a new ingredient a supplier shows me and I’ll say “Wow,” and it all goes from there. Does the tension get to you all in the competition? I manage to stay cool through most of it but when I’m carrying the sandwich to the judges at the last minute I’m starting to think ‘have I done this or that’ and that’s when the cotton mouth comes in and you get a bit nervous. I have to say that Theo Randall is a great judge – all the chefs think a lot of him. One thing I really love about the competition is just how friendly all the competitors are. Everyone knows each other and there’s no hostility. But I’m not sure I want to fall off my pedestal, so I may do the Café Life awards next year instead.

Ingredients: 60gm pulled duck Sam Browne Foods British Red Tractor Farm Assured Poultry 1 orange, lemon and thyme brioche 20gm st clements mayo 30gm orange, lemon and shallot marmalade 12gm baby leaf spinach and water cress mix 20gm apricot and malt seeded granola Method: 1. Bottom of brioche 2. Marmalade 3. Duck 4. Granola 5. Spinach and watercress mix 6. St Clements mayo 7. Top of brioche H SMITH FOOD GROUP TUNA CATEGORY Sandwich Name: yumi umami tuna Target Market: supermarket RRP: £ 3.99 Ingredients: 60gm H Smith Food Group Tuna; 1 Japanese milk Bun; 30gm Umami mayo; 25gm Chared cucumber; 15gm Sweet pickled shallots; 10gm Mizuna; 20gm Matsuhisa dressing. Additional Ingredient Info: The tuna is gently mixed with the matsuhisa dressing. Method: 1. Bottom of roll 2. Umami mayo 3. Tuna mix 4. Chared cucumber 5. Pickled shallots 6. Mizuna leaf 7. Umami mayo 8. Top Of roll July 2017 45


Classics Back to the

Sandwich Name: St Clements Duck Target Market: supermarket RRP: £4.25 Ingredients: 60gm pulled duck Sam Browne Foods British Red Tractor Farm Assured Poultry n 1 orange, lemon and thyme brioche n 20gm st clements mayo n 30gm orange, lemon and shallot marmalade n 12gm baby leaf spinach and water cress mix n 20gm apricot and malt seeded granola n

DWICH OVERALL SAN HE YEAR DESIGNER OF T The Sam Browne Foods British Red Tractor, Farm Assured Cooked Poultry Category WINNER: Martin Willsher – 2 Sisters Food Group


Method: 1. Botton of brioche 2. Marmalade 3. Duck 4. Granola 5. Spinach and watercress mix 6. St clements mayo 7. Top of brioche



he search to find the British Sandwich Designer of the Year 2017 culminated in a thrilling final on 11th May 2017 at Lancaster London Hotel. Winners were chosen in each of six sponsored categories and the overall winner was announced at The Sammies Awards Gala Dinner held that evening when Martin Willsher of 2 Sisters Food Group was crowned British Sandwich Designer of the Year 2017 for his ‘St Clements Duck.’ It’s fair to say that the judges were seriously impressed with the standards, and particularly Martin Willsher’s entry, which was agreed as the overall winner unanimously. “Quite simply outstanding”, “Amazing Creativity” and “A wonderful window on the Sandwich creation world” – were just some of the comments to come from the British Sandwich Designer of the Year Final. As ever when it comes to an event like the Sandwich Designer of the Year competition, it’s hard to escape the conclusion that we’re the Sandwich Centre of the World. For sheer innovation and design, there’s just no-one to beat us. It’s largely because of the sheer scale of the business in the UK, of course. The fact is, the UK sandwich market is worth a staggering £7.6 billion. That equates to around 3.5 billion commercially-made sandwiches being consumed annually, which is about 25% of the overall sandwich market (all the sandwiches consumed across the UK). There are around 300,000 people working in the industry and it felt as though quite a few of them were actually competing in the final! The competition, held on the morning of The Sammies evening awards, is the culmination of a series of heats held around the UK. Tensions run high. You’d think that having done it before, recreating the sandwich would be child’s play, but that’s not reckoning on the effect of nerves, with quite a crowd assembled to watch, and the scrutiny of the august body of judges, which included Mark Arnold, head of innovation at sandwich manufacturer Street Eats, himself a former competitor and winner on several occasions, Theo Randall, executive chef and Camilla Deane, FoodFellas, Felicity Aylward, Sainsburys and Linda Ward, Campden BRI. Theo Randall said after the final: “We had an amazing selection of different ingredients and fantastic sandwiches. We saw some really amazing innovation. What I noticed most of all was that we’re going back to the classics. The great thing about the Sammies is that it gives chefs the opportunity to really show and be creative - I think this is a

brilliant platform to work on.” The British Sandwich Association’s own Gethin Evans was MC. After the event he reflected: “Having attended three of the five Semi Finals and speaking to all the contestants and judges it seems universally agreed that the standard this year was really quite special. The quality of everything from ingredients to the display was very much on point.” Our thanks to the sponsors. Firstly, from New York Bakery, Commercial Director, Jon Smythe; Sam Browne Foods, Technical Operations Director, Joanna Frost and Director, Tony Worthington; Pan’artisan, New business Development Director, Chris Dickinson; Norseland, Head of Business, Oliver Scott-Harden; Harvey & Brockless, Sales Development Manager, Poppy Bethell and finally H. Smith Food Group represented by Sales Executive, Andrew Smith.

Sandwich Name: Yumi Umami Tuna Target Market: supermarket RRP: £3.99

The H. Smith Food Group plc Tuna Category WINNER: Martin Willsher 2 Sisters Food Group

Ingredients: n 60gm H Smith Food Group Tuna n 1 Japanese milk Bun n 30gm Umami mayo n 25gm Chared cucumber n 15gm Sweet pickled shallots n 10gm Mizuna n 20gm Matsuhisa dressing n Additional Ingredient Info: The tuna is gently mixed with the matsuhisa dressing. Method: 1. Bottom of roll 2. Umami mayo 3. Tuna mix 4. Chared cucumber 5. Pickled shallots 6. Mizuna leaf 7. Umami mayo July 2017 47

NEWS SANDWICH DESIGNER OF THE YEAR Sandwich Name: Oak Roast Smoked Salmon Bagel Target Market: Café RRP: £4.95

The Harvey & Brockless Pesto and Relish Category WINNER: Ben Laws Java

Ingredients: n 1 tablespoon Harvey and Brockless Pesto & Relish n 2 tablespoon cream cheese n 1 tablesoon sweet pickled fennel n 100g smoked salmon n handful pea shoots n 1 bagel Method: 1. Toast bagel 2. Cream cheese 3. Gurkin relish 4. Smoked salmon 5. Pickled fennel 6. Pea shoots 7. Bagel top

Sandwich Name: Mobster Bagel Target Market: Food to Go Market/Coffee Shop Outlets RRP: £4.50

The New York Bakery Bagel Category WINNER: Rob Lawton Greencore

Sandwich Name: Hunted Chicken Target Market: Café RRP: £4.95

WINNER: Stewart Parker BHLive

Method: 1. Deep fry chicken breast 2. Cut ciabatta laterally and toast inside only 3. Spread top and bottom of ciabatta with aioli 4. Top chicken with cheese slices and candied bacon 5. Place under grill for 1 minute until cheese is lightly softened 6. Place on to base of ciabatta 7. Pour BBQ sauce over 8. Top with rocket 9. Top with other piece of ciabatta 10. Secure sandwich with wooden gun skewer


Method: 1. Slice the bagel in half 2. Spread the Porcini Truffle cream cheese onto the bottom slice 3. Spread the Tomato Coulis onto the top half 4. Place sliced provolone onto the tomato coulis 5. Place Porchetta onto the cream cheese 6. Toast the bagel in two halfs in the menu master/merry chef 7. When the bagel is warm place the Parmesan crisp inside with the salad and pickles.

Sandwich Name: Falafel Fattoush Target Market: Café RRP: £5.50

Ingredients: n 2 slices Norseland Applewood 1 each n ciabatta n 120g panko breaded chicken fillet n 50ml smoked garlic aioli n 1 rasher candied bacon n 30ml Korean BBQ sauce n 10g rocket leaves

The Norseland Mexicana®, Applewood® and Jarlsberg® Category

Ingredients: n 90g New York Bakery Bagels n 30g Truffle & Porcini Cream Cheese n 45g Sliced Porchetta n 15g Parmesan Crisp n 25g Rocket & Basil Leaves n 15g Pickled White Wine Porcini Mushrooms with Oregano n 25g Sliced Provolone, n 20g Sun Blushed Tomato Coulis

Ingredients: 1 PanArtisan Focaccia Romana n 2 Falafel n 3 slices Halloumi n 1 Tomato n 1 Cucumber n 1 Red onion n 1 Ice burg Lettuce n 2 tablespoons Hummus n 2 tablespoons Chopped Mint n 1 Tablespoon Chopped Parsley n 1 tablespoon olive oil n Additional Ingredient Info: 1 tablespoon Tahini;1 Tablesoon natural yoghurt; 3 jalapenos n

The Pan’artisan Focaccia Romana Category WINNER: Kate Riley – Bait Sandwiches

Method: 1. Focaccia 2. Hummus 3. Fattoush Salad 4. Grilled Falafel 5. Grilled Halloumi 6. Chopped Jalapenos 7. Tahini and Mint Drizzle 8. Fold Over Focaccia and Lightly Grill to Close


Special Innovation Award LESLEY FONG: KOREAN AMIGO BI BIM BAP TACO Lesley Fong, a senior concept developer at Greencore, won a special award this year. Using inspiration from the growing trend seen in the West Coast of the US, this unusual entry – not strictly a sandwich in the traditional sense – was considered by the judges to merit a special innovation award. We asked Lesley to tell us about herself and her innovative product


y entry in the Sammies this year sparked a lot of debate during the competition, which challenged the definition of a sandwich. My entry, Korean Amigo Bi Bim Bap Taco, used crispy sushi rice to mimic the charred flavour and texture of a bi bim bap rice base and the visual of a taco. It was filled with nori, sweet bulgogi marinated duck, crunchy pickled daikon and carrot, sweet and refreshing fresh raw pear, a spicy savoury gochuchang, dressed raw asparagus and spring onion salad, and topped with savoury Doenjang mayo and pickled radish rounds. It was then garnished with fresh violet flowers on a bed of bistro leaf. Originally from Toronto, I have always had a passion for the food industry. I was incredibly lucky that my parents have always had a strong love of food; they took me to the most interesting restaurants growing up. I would watch the original ‘Japanese Iron Chef’ programme on the Food Network which really piqued my curiosity in culinary innovation, at the same time watching ‘How It’s Made’ on the Discovery channel which fired my interest for science and manufacturing. This led me to study Food Science at Guelph University where I completed specialised courses in all aspects of the food industry and then from there I completed a Masters of Science Research degree in Food Flavours at Nottingham University in flavour volatile manipulation. This was followed by roles with Premier Foods and Jigsaw, before joining Greencore in 2013. From

the moment I joined Greencore, I have always been keen to push the boundaries of innovation. I have formed great relationships with customers and worked closely with them to deliver first-to-market concepts. I have a particular interest in trend research / insight and work

hard to bring trends from market into concept for the food industry. With my strong passion, excellent theoretical background and creative energy, I look forward to continuing to contribute to food development and trend research and help drive innovation through to market. July 2017 49


s r e m u s n o c o g o t d Foo t c e f f e ’ i n i t r a M ‘ e h t share

major players food to go market with all the the in ce for g vin dri a as ue , executive Innovation is set to contin d and quality. Simon Stenning ee sp e, nc nie nve co in ts en ndwich Week looking to deliver improvem market at the start of British Sa the into ts igh ins me so d are director of MCA Insight, sh


eople lead busy lifestyles and the demand for convenience is growing stronger all the time. The key message from MCA’s Food To Go report last year was that food to go was really going places with around 5% growth in the total market. But in order to get there the market had to evolve with improved quality and become fresher, faster and hotter. What the report establishes this year is that the food to go market is still outperforming the wider eating out market at 4-5%, and retail sales in general.

So what are the drivers behind this growth in food to go? There is an increased working population for one thing; we also have the highest average travel to work time at 28mins (45 mins in London). People are moving further away from where they need to work - and that means we need more food to go, including breakfast. We’re also working more hours per week at 37.5 hours, said Simon Stenning. There is also an expansion on the supply side with growing numbers of stores. Subway for instance, is increasing by 25%, adding 468


outlets over the past three years and Costa by 27%, adding 476 outlets over the last three years, (albeit with some of their smaller formats), all giving people increased access to their products. MCA estimates the food to go market as being worth over £20billion and consistently growing year on year, as its forecast for 2017. “That’s a significant part of the total eating out market, which we value at £87billion, particularly when you consider the relatively low value of food to go and snacks, in comparison with meals in restaurant and pubs.”

RESEARCH Convenience store grab and go is consistently growing and leading the way forward with the largest share of the sector at 24%, he said. But market share in terms of turnover overall is highly fragmented. While supermarkets are seen as having a major share of the market, (Tesco leads the table at just 6.5%, followed by McDonald’s at 3.8%)) much of the total market is made up of ‘other,’ (68%), indicating just how much choice consumers have. The fastest-growing channel in food to go is branded contemporary fast food, including chains such as Leon and Coco di Mama, The channel increased its share from 0.8% in 2011 to a forecast of 1.6% this year and is being fuelled by consumer trends towards convenience, quality and healthier consumption. There was a total number of food to go visits last year of five billion and that’s increasing! Snacking in particular is really showing some significant growth with 61% of the total number of visits at 2.8 billion (including sandwiches). It’s now all about consumers wanting to have food to go at any part of the day wherever they are. It’s the Martini effect – anywhere, any time, any place! Breaking it down in terms of terms of average frequency of visits per month, it can be seen that snacking is really driving growth in supermarkets and foodservice, whereas with foodservice it’s more about breakfast and lunch. What are people eating? The sandwich still leads the way in terms of food to go and chicken leads the way in fillings in breakfast, lunch and snacks, followed by cheese, bacon and all-day breakfast – consistently over-playing what happens in the total market. What about the missions? In terms of supermarkets ‘to go,’ the reasons tend to be work, study or break followed by ‘regular routine’. When we look at foodservice to go, the most significant factor over-playing against the market is having a treat. The competition in the marketplace against standard grocery retail, is about allowing consumers to break away from their regular routine and break from work and

have a treat. “That’s where we’re seeing an increase in spending levels across the different day parts.” What about need states – why do people choose a particular venue? “We looked here at total lunch visits and at food to go. The main drivers in food to go are convenience for work, so no surprise there - as well as value for money, fast service and product freshness. In snacking, fast service, value and convenience were all important but there’s another figure hidden in there which is significant and that’s food quality and taste, whether eaten on or off the premises. That’s really important because it shows that consumer expectations keep rising upwards.” MCA also asked consumers to rank the premises they’d been to for their last visit. In terms of food quality and taste, the leading player is Greggs, followed by Subway and then M&S Food To Go, (although they were slightly down on last year) and then closely followed by Pret and Waitrose. In terms of location Greggs were always going to score

highly because of the number of their locations. On speed of service Greggs and Pret lead the way, and Greggs also leads on value for money followed by Aldi To Go and Morrisons To Go. Pret and M&S have dropped right off in terms of value compared with last year. “In summary, we recognise that there is going to be more innovation in the food to go market. There’s a battleground here and everyone wants to try and deliver an improvement on convenience, speed and quality. We are also going to see retail and foodservice blurring - whether it is something like Trinity Kitchen with its mix of street food and restaurants in a shopping environment, and also more opportunity for snack products wherever we go. We’ve also got more expansion of coffee and snack outlets, giving consumers more opportunities wherever they are, he said. “We’re also going to see an increase of leisure and foodservice coming together, whether it’s an increase of street food, drive-through or grabbing a juice while out shopping - consumers want food to go opportunities wherever they are.” This is an edited version of Simon Stenning’s presentation. MCA Insight produced a new Food To Go report earlier this year. July 2017 51


British Sandwich Industry Awards 2017


t just keeps on getting bigger and better! The sandwich industry saw its biggest ever annual celebrations in May when a record 702 guests gathered for the sold-out Sammies Awards dinner at the Lancaster Hotel, London. As ever, it was an opportunity for guests to network and party at the glittering event, but also to honour what’s best about this industry, with a series of prestigious awards going to the best and brightest in both retail, manufacturing and foodservice sectors. In total, 26 trophies were presented by celebrity chef Theo Randall, including three new food to go awards this year, reflecting the growing importance of this sector. 2 Sisters had a remarkable night: Martin Willsher, development chef, pulling off a notable coup when he won three awards in Sandwich Designer of the Year, two


for individual categories and also the overall Sandwich Designer of the Year. 2 Sisters’ Solway Foods also picked up the prestigious Sandwich Manufacturer of the Year Award. The Co-op also completed an extraordinary triple when they won Sandwich Convenience Retailer of the Year for the third year running, which must be a record! Another multiple winner was new entrant Around Noon, the N. Ireland sandwich manufacturer who scoped the Seasonal and Innovative categories in the New Sandwich Award and emerged Overall Winner. Meanwhile, guests were as generous as ever, raising the princely sum of £ 4,172.12 for Bowel Cancer UK. The full line up of all winners and their pictures is shown in the following pages, with many of the awards detailed.


SAMMIES AWARD WINNERS 2017 FOOD TO GO INNOVATOR OF THE YEAR AWARD Product Category Pure: A Bit Moorish Equipment/Packaging Category Waitrose – Breakfast Pots

Independent Sandwich Shop • Dene’s Deli; 244 Jesmond Road, Newcastle Upon Tyne. • Highly Commended: Magic Wrap; Cardiff Students’ Union, Senghenydd Road, Cathays, Cardiff

NEW SANDWICH PRODUCT AWARD Food Ingredient Category My Bombay Airwrap Packaging/Equipment LunchAlert



NEW SANDWICH AWARD Overall Winner Around Noon – Scribbles Hot Greggs Fiery Pulled Fajita Chicken Burrito Seasonal Around Noon – Scribbles Innovative Around Noon – Scribbles

INDEPENDENT SANDWICH RETAILER AWARD Overall Winner Mimosa - 16 Half Moon Lane, London A Gold Award was awarded to the winner of each of the four categories. They were: Independent Bakery Sandwich Retailer • Real Patisserie; 34 St George’s Road, Kemp Town, Brighton. Independent Café Sandwich Retailer • Mimosa; 16 Half Moon Lane, London • Highly Commended: Caffeine Drip; Melville Place, Edinburgh Best New Independent • Apres Food Company; St Johns Street, London

SANDWICH CONVENIENCE RETAILER AWARD The Co-op SANDWICH MULTIPLE RETAILER AWARD Morrisons CHAIN SANDWICH RETAILER AWARD Specialist Sandwich Bar Chain Category Subway Bakery Chain Category Greggs Café Category Coffee #1 Café In-store Category Dobbies SANDWICH MARKETING AWARD Greggs



Greggs’ Head of Business Development Andrew Hesketh presents the award to Mimosa director Ashley Davies and Zsuzsanna Szabo, manager of the Herne Hill outlet

Overall Independent Sandwich Retailer of the Year Award

MARTIN Willsher, 2 Sisters Food Group

Overall Sandwich Designer of the Year WINNER: MARTIN Willsher, 2 Sisters Food Group

WINNER: Mimosa, London

Adelie Foods’ Marketing Director John Want presents the award to the Co-operative’s Emily Woolfe, product developer, Rachel Marshall, buyer and Leah Ellis, senior product developer

Sandwich Convenience Retailer of the Year Award WINNER: The Co-op


Greencore’s Marketing Controller, Katy Carver, presents the award to M&S Product Developer, Food on the Move, Helen Brennan (second from right) and colleagues

En-Route Sandwich Retailer of the Year Award WINNER: Marks and Spencer and British Airways


MyFresh Technical Director Stuart Seaton presents the award to Lynda Breeds, Green Gourmet NPD Manager and Debbie Shand, NPD Manager, Raynor Foods

M&S Product Developer, Food on the Move, Helen Brennan, presents the award to Zinda managing director Anishya Kumar

BSA Technical Award

New Sandwich Product of the Year Award - Food Ingredient Category

WINNER: Debbie Shand, Raynor Foods and Lynda Breeds, Green Gourmet

WINNER: Zinda – Air Wrap

RAP’s sales director Martin Beaver (second from right) presents the award to Greggs’ Brand Communications Manager Fiona Mills and Digital Brand Manager Neil Knowles

The Sandwich Marketing Award WINNER: Greggs, The launch of the Greggs Burrito

M&S Product Developer, Food on the Move, Helen Brennan, presents the award to LunchAlert managing director managing director Ashley Wright

New Sandwich Product of the Year Award - Packaging / Equipment Category WINNER: LunchAlert July 2017 55

SAMMIES AWARDS 2017 Chain Sandwich Retailer of the Year Award

Friday’s Marketing Manager, Pat Dunne (right) presents the award to Greggs’ Emily Edmonds, Product Development Technologist, Jenner Lee, Food & Nutrition Manager, Greggs’ Head of Commercial Planning Nigel Simpson and David Ross, Head of Category

Friday’s Marketing Manager, Pat Dunne presents the award to Coffee #1’s Brand Marketing Manager Sarah Hill and Head of Coffee Operations Jo Hamilton-Welsman

Bakery Chain Category

Café Chain Category

WINNER: Greggs

WINNER: Coffee #1

Friday’s Marketing Manager, Pat Dunne (centre) presents the award to (left) Subway’s Siobhan Kennedy, Quality Improvement Manager, IPC Europe, Rusty Warren, NPD and Research Marketing Manager, and Natasha Beagley, Purchasing Manager, IPC Europe

Friday’s Marketing Manager, Pat Dunne presents the award to the British Sandwich Association’s Caron Parry on behalf of Dobbies, who were unable to attend

Specialist Sandwich Bar Chain Category

Café In-Store Category

WINNER: Subway

WINNER: Dobbies



CEO of Adelie Foods, Martin Johnson, presents the award to Jonathan Wright, Compass Category Development Manager

Richard Ledger, Managing Director, Millitec, presents the award to John Thompson, 2 Sisters’ Operations Manager

Workplace and Catering Sandwich Retailer of the Year Award

BSA Sandwich Manufacturer of the Year Award

WINNER: Compass

WINNER: 2 Sisters Food Group (Manton Wood)

Raynor Foods Chairman Ray Raynor and Honoria Raynor, NPD Manager, present the award to (left) Morrisons’ Food To Go Buyer Sian Ayling

Dawn Farms’ Sales Director, Ian Ritchie (second from right) presents the award to Peter Phillips, Greggs’ non-executive director, David Ross, Head of Category, Tony Rowson, Head of Retail and Hannah Squirrell, Customer Director

Sandwich Multiple Retailer of the Year Award

Food to Go Retailer of the Year Award

WINNER: Morrisons

WINNER: Greggs July 2017 57

SAMMIES AWARDS 2017 The New Sandwich of the Year Award

Coveris Category Sales Director, Michael Conway, presents the award to Greggs’ Emily Edmonds, Product Development Technologist, Jenner Lee, Food and Nutrition Manager, Greggs’ Head of Commercial Planning Nigel Simpson and David Ross, Head of Category

Hot Eat Category WINNER: Greggs Fiery Pulled Fajita Chicken Burrito

Coveris Category Sales Director, Michael Conway (left), presents the award to Around Noon’s CEO Gareth Chambers and Executive Chef, Dave Graham

Promotional/ Seasonal Category WINNER: Around Noon, Scribbles – Avocado, Mozzarella and Sriracha

Coveris Category Sales Director, Michael Conway, presents the award to Around Noon’s Executive Chef, Dave Graham (left) and CEO Gareth Chambers

Innovative Category and OVERALL AWARD WINNER: Scribbles – Un-bleat-able Goat’s Cheese



Mission Foods’ Head of Out of Home, Natasha Bailey, (second from right) presents the award to Greencore’s Kevin Moore, MD of the FTG division, with Katie Barratt, Business Account Manager, and Jim Couchman, Commercial Controller

Food to Go Manufacturer of the Year Award WINNER: Greencore

FSC’s National Account Manager Peter Breakwell, (second from right) presents the award to Pure director Edward Bentley, Andrew Kitchner, Head of Food and Hanan Hotse, marketing executive

Food to Go Innovation of the Year Award Product/Ingredient Category WINNER: Pure, A Bit Moorish

Thank you

£4,172.12 raised for Bowel Cancer UK at The Sammies FSC’s National Account Manager Peter Breakwell (left) presents the award to Waitrose Technical Manager Nicholas Imbusi and Food to Go Buyer Shaun Birrell

Food to Go Innovation of the Year Award Equipment/Packaging Category WINNER: Waitrose, Breakfast Pots July 2017 59


BSA Sandwich Manufacturer Award


from raw materials, sandwich design and performance over life, sources of foreign bodies etc.

Investment in People Following a restructure, we reviewed what skills and tools the teams would need. Part of this was to develop a training package that looked differently on how adults learnt new things, which suggested that finding out, seeing and doing worked better than the traditional ‘chalk and talk’. As a result, we opted for a Goal Orientated learning approach and built a number of learning packages based on who your internal suppliers and customers are and what makes a good team. It also encourages the delegates to find out what other departments do, what they expect of them as a team, how they measure performance and what the KPIs mean in other departments. The workbooks are issued for the delegates to work through with training teams and line managers; they are

Elevation and Growing the sandwich category All the above has resulted in a 23% increase on sales and increase of capacity by 40% in the last two years whist maintaining a happy and stable workforce and improving Technical and Quality standards. As well as winning the BSA Sandwich Manufacturer Award, Solway also scooped triple honours at the sandwich world’s equivalent of the Oscars for the second year running. 2 Sisters Food Group’s Martin Willsher was crowned ‘British Sandwich Designer of the Year 2017’ at the annual awards in London. The development chef won two category awards and beat off stiff competition from the UK’s finest sandwich designers to win the overall title. Martin Willsher, development chef at 2 Sisters and category winner last year, said: “I was truly shocked and surprised to be selected as a category winner again let alone the overall winner.” “We’ve got a great team of development chefs in Meal Solutions who are always striving to create something magical, to innovate and make every meal moment special.” James Faulkner, site director at Solway Foods said: “This is our equivalent of winning best picture at the Oscars and I’m really proud of our team at Solway. “This award recognises the hard work of all our colleagues at Manton Wood and their efforts to consistently improve the quality and safety of our sandwiches.”

s part of the strategy building process for our Solway site, we undertook an exercise, involving members from multifunctional departments. We took a long hard look at the current reality and systematically went through roles, processes, practices and quality standards and categorised each one honestly as either keep, build or destroy. From this process a number of HLIs (High Leverage Initiatives) were generated, which has led to investment in people, facilities, improvement in our technical and product quality standards and provided capacity and growth within the business. The process was so successful we believed it would be worthy of an award and is a great process to share.

then verified and assessed. The learning units are coupled with agreed team values, clear and funky communications (notice boards, TV screens, coffee shops, site survey results, newsletters, Joint Committee Forums etc), structured meetings and reward and recognition schemes (team of the month, operative of the month, thank-you scheme). This has provided a clear framework for investment in people.

patented line technology to communicate line standards, quality attributes and other key focus areas specific to the line such as complaints, H&S, visit information.

Investment in Facilities The site has had £6.3million invested, which has been distributed to improve the facilities (car park, canteen), fabrication, hygienic design of equipment, new lines (to improve capacity),

Product Quality Our customer complaints performance is driven by a great multifunctional complaints team that have a catalogue of success stories. They look at all the aspects of the sandwich making process


Technical Standards Technical standards have undoubtedly improved with complementary and rewarding feedback from BSA, BRC and our retail auditors - not only on Technical standards but on the interaction and knowledge of the factory teams too.


New Sandwich Award Overall Winner Also: Winner of the New Sandwich Innovation Award and New Sandwich Seasonal Award

Around Noon – Scribbles N

orthern Ireland Food to Go manufacturer Around Noon pulled off a major coup by winning both the New Sandwich Innovation category and the Seasonal category, as well as then being awarded Overall Winner of the New Sandwich of the Year Award as a result. Around Noon won the Innovation category with its own brand Scribbles Un-bleat-able Goats Cheese, Cranberries, Sweet potato and Mango MUNCH FEST. This product consists of Creamy Goats Cheese, Cranberries, Caraway Roasted Sweet Potato, Rocket, Mango Salsa and Crunchy Pumpkin Seeds in a wholesome Spinach Wrap. It won as a truly delicious ‘food-to-go option, combining a fabulous range of tastes, textures and colours. The judges concluded: “A wonderful combination of flavour – sweet & smooth.” Emma Donnelly, Around Noon, Marketing Manager, said: “This wrap product is a fantastic vegetarian option in the grab and go category, it sits very well among our Scribbles ‘Fine Food with Attitude’ range of innovative, quirky and fun products.” Dave Graham, Executive Chef at Around Noon, carefully chose ingredients that would add something specific to the overall product e.g. chewiness from the cranberries, the crunch from the pumpkin seeds, the creaminess of the goats cheese, the sweetness of the mango salsa, the pepper of the rocket and the colour of the spinach wrap. The development idea was to create a tasty and interesting product that was as exciting and colourful, with as many tastes and textures, as possible. The company also won the New Sandwich of the Year Award in the Seasonal Category for its Scribbles Avocado, Mozzarella and Sriracha ‘Comin’ at Cha’. This product includes Sliced Avocado, Fresh Mozzarella, Sun-Blushed Tomato, Wild Rocket and House Sriracha

Dressing on a hand rolled Sourdough Baguette. Judges said it was a lovely, spicy and balanced product, creamy with lots of avocado and good bread; a great combination of flavours. Emma Donnelly explained: “Again, developed by our Executive Chef, we wanted to create a tasty vegetarian option that included a number of exciting

‘on-trend’ flavours. “The premium ingredients give this product its edge. The spice gives a great kick and a nice twist to something you expected to be quite traditional. “Scribbles is a quirky, fun, food to go range of ‘fine food with attitude’. We’ve recently expanded the Scribbles range which now includes both of these amazing products.” July 2017 61


New Sandwich Product Award Food Ingredient Category: My Bombay Airwrap


inda is a new and exciting range of chilled, ready to eat wraps. What makes this range unique is the revolutionary and proprietary “light as air” wrap base, branded and trademarked Air Wrap. It comes filled with a range of fresh, innovative, trendy & global inspired flavours, that can be served hot and cold. The handcrafted flatbread, described by the BSA as a “game changer” and “good alternative to the tortilla,” delivers effectively on two fronts: Firstly, on health – with low saturated fats, low salt, no additives, no lard, no trans fatty acids, hydrogenated oils, palm oil or shortening agents. Then on Superior Eating experience - it holds fillings very well, does not get soggy, doughy or stodgy and remains soft and pliable, letting the filling shine through. “The product was created

and refined as a result of a deep understanding of our consumers and buyers and two years of retailing at various independent stores,” says managing director Anishya Kumar. “With the intent of creating a product that would be a game-changer within the category, Zinda innovated ground up, starting with the base – thus meeting an unfulfilled need for a carrier that was healthier and delivered a better mouth-feel and eating experience. The result - our leaner, tastier and lighter Air Wrap ! “To set off the Air Wrap base, we focused on fillings conceptualised by a Development Chef to ensure operational viability, a Michelin star chef to ensure authenticity of flavour profiles and a home-cook to add a dose of home-style goodness. “Our fillings can be best described as “Soho in a wrap”- fresh, delicious, vibrant and current. Like walking down

the streets of Soho - Zinda will take palates on an adventurous journey- by experiencing flavours the world has to offer. We want our consumers to “Taste Life”! “Thrilled to have won the BSA Sammies award for Product Ingredient of the year 2017, Zinda AirWrap is set to penetrate a multitude of retail channels offering a healthier, tastier & better product to complement the stores’ current range of FTG offerings.”

En-Route Sandwich Retailer Award


arks & Spencer kept up its recent run of success at the Sammies by carrying off the En-route Retailer of the Year Award for its partnership with British Airways. The Marks & Spencer / British Airways partnership took off on the 11th January this year, when British Airways passengers were able to buy M&S sandwiches in the economy cabin on short-haul and domestic flights leaving from London Heathrow and Gatwick for the first time. M&S sandwiches were introduced on-board in response to customer research that British Airways carried out with its customers. The research suggested that they

would be prepared to pay for a meal on-board from a high street name that they recognise and enjoy. This is where M&S came in, and M&S as a trusted British brand, synonymous with premium quality and ethical sourcing, was the perfect partner for British


Airways. The M&S / British Airways menu has replaced the airline’s complimentary snacks. Elements of the menu will change on a quarterly basis to reflect the seasons. The tasty new partnership with Marks & Spencer brings high quality food together with years of on-board

service experience. The range includes a number of great fresh options as well as packaged products that are easy for customers to eat on the flight or take with them for their onward journey. There are four sandwiches available: two cold sandwiches – Farmhouse Cheddar Cheese Ploughman’s sandwich and Aberdeen Angus Beef and Red Onion Chutney Bloomer, and two hot sandwiches – Smoked British Bacon Roll and Buffalo Mozzarella and Tomato Focaccia. Since the start of the partnership British Airways has sold nearly 300,000 sandwiches and over 20,000 bags of Percy Pigs, proving once and for all that pigs can fly!


Independent Sandwich Shop Retailer Award

Dene’s Deli, Newcastle Newcastle’s Dene’s Deli won the Independent Sandwich Shop Retailer Award for its brilliant range of food to go


ene’s Deli in Jesmond, Newcastle is still a sought-after lunch location, after 20 years of trading. Customers still value their amazing menu choices and the consistency of a business where standards have remained the same – some even drive for miles to buy their sandwiches there. In many ways this is an unashamedly old-fashioned sandwich business. Yes, they sell panini and wraps, for instance, but here they all play second fiddle to the sandwich, which remains ‘king’. All the sandwiches are bespoke, which means expert queue management is called for, but gives the advantage of little waste. The astonishing thing about Jill Reeve’s outlet is the huge variety of choice. There’s a Top 20 for sandwiches and salads on the blackboard, headed up by Kamikazi Chicken, probably the shop’s second favourite – chicken with chilli, spicy sausage and an option of added jalapenos. A few others at random include: Crayfish tails & Thai chilli; Chicken with Sri Lankan lime pIckle and jalapenos, and Clean Living Salad – Quinoa, roast butternut squash, coriander, falafel, mango chutney and a mint dressing with either yoghurt or nondairy. Then there’s The Big Specials menu, with extra fillings, catering for the outlet’s male customers (with large appetites), who actually make up a large slice of the shop’s customers. Again, just a few at random include: Italian Stallion – Parma ham, Italian Salami, coleslaw and barbeque sauce; The Beef Encounter of the Hungry Kind – beef, pastrami, egg mayonnaise, horseradish and coleslaw; the Biffa – ham, turkey, coleslaw and cheese; and The Buzzard’s Breath (where did that name come from!) – Polish Sausage, egg mayonnaise, garlic mayonnaise and chilli. The menu is also sub-divided into Poultry Things, Meaty Things, Fishy Things and Veggie

Things, so there’s plenty of choices for customers to conjure with, and not surprisingly new customers often ask for a recommendation. Interestingly, customers themselves have played a hand in some of the selections. Dene’s have run frequent competitions in the past for customers to come up with their own top sandwich creations and send them in. The best customer recipes in the competitions are made up by the staff, generally tweaked a bit, and put on the specials board. The winner then gets a free sandwich every day for a few months so there’s certainly an incentive. The top seller is just such a one - the Iggy Smoky Cokey: Chicken with lime mayo, bacon & melted Applewood cheese, pineapple, rocket and tomato. (Yes, that was pineapple you read!) It sounds like an odd sandwich ingredient, but it works really well as a complementary flavour. It was created by a customer called Iggy, and it’s the favourite of all the staff as well – it’s their frequent recommendation. With so many competitor businesses

coming and going through the years (often through “cutting corners,” in her view) what accounts for Dene’s longevity? “It’s the personal touch I think. We’ve made a point of sticking to what we do well. We are bespoke and I believe in making sure that people get exactly what they want – that gives you the advantage of avoiding waste. Customers like the fact that we offer a huge range and I can only do that because I know what works here and the local market. “Other than outside catering we don’t have anything prepped in the fridge for grab and go and we don’t have vans that go to business parks with pre-made. And because we’ve been there so long, we know so many of our customers by name, and we know exactly what they have, and we have a lot of loyal customers as a result. “We are absolutely thrilled to be recognised by The British Sandwich Association. To be awarded nationally as the Best Independent Sandwich Shop Retailer means we are still doing something right. We are incredibly honoured to receive this award.” July 2017 63


Food to Go Innovator of the Year Award Equipment/Packaging Category


aitrose Food To Go Buyer Shaun Birrell says breakfast has upped its game in recent years, becoming the most fashionable meal of the day. At Waitrose shoppers can now pick up a new range of four breakfast pots: - Tropical fruit Bircher Muesli - Apple and Blueberry Bircher Muesli - Berry & Acai Smoothie bowl - Red fruits and Greek Yoghurt. The products have been inspired by the ever-increasing trend for nutritious foods that are not only good for you but also innovative and visually stunning. To truly differentiate us

from our competitors and other breakfast products in the market place, our inspiration was to add fresh fruit toppings to Birchers, yoghurts and smoothie bases. The fresh fruit toppings would replace traditional breakfast toppings such

as sugary fruit compots or granolas. To enable us to offer our customers this breakfast range, we have designed a bespoke packaging format and solution. The plastic pot has been designed in the shape of a breakfast bowl and

also contains an insert divider which slots in the middle of the bowl, enabling us to separate the fresh fruit from the base mixes. The customer simply has to remove the plastic insert using a tab, resulting in the fruit sliding into the Bircher mixes. The fruit remains fresh and does not leach into the yoghurt, which gives the product a visually stunning appearance on the shelf.

New Sandwich Product Award Packaging/Equipment


unchAlert provides an innovative link between lunch delivery vans and their customers, says founder Ashley Wright. Harnessing the power of smartphones, we connect lunch vendors directly with their customers. The service allows vendors to promote their products and daily offers whilst growing their customer base. Customers receive a real time alert direct to their phone informing them when the lunch van has arrived at their workplace. It also provides marketing information from the lunch vendor such as the company profile, the menu, premium daily specials, plus any promotional offers. The app has a conversion rate of up to 40% on marketing messages sent out to customers. Based on research, “Nearly 50% said that they didn’t know when their local

lunch van was arriving or had missed them because they were not aware they had arrived!”. It’s evident that workers frequently missed the van as they don’t always hear the horn or a message from reception. Interviews with vendors revealed they have no direct marketing channels to get the customers back out to the van each week. Vendors benefit from their customers being ready for the vans arrival, speeding up the round and enabling more stops to be introduced. It also gives the vendors a direct route to marketing their products straight to their customers. Vendors can also monitor customer sign ups and their locations so they have a better idea of which businesses and locations to target for increasing sales. At the end of a day left over stock is


often disposed of as loss incurring waste. The service improves the opportunities to sell more stock at each stop thus reducing the potential amount of wasted food per week and increasing the revenue per delivery van for a vendor. LunchAlert has been built and rigorously tested to make it incredibly easy to setup and use having been designed with the user in mind. The service is now operating on over 100 vans delivering across 15 counties to in excess of 386 business parks and industrial estates, and catering for over 2400 customers across the UK. Find out more and get a no obligation trial from quoting “Sammies”


Greggs win four Sammies awards ‘Our aim is to continue the transformation of Greggs from a traditional bakery business into a winning brand in the dynamic food-on-the-go market’


reggs were delighted this year to pick up four awards including Food to Go Retailer of the Year, The New Sandwich Award, The Bakery Chain Sandwich Retailer Award and The Sandwich Marketing Award. Winning the new Food to Go Retailer of the Year award is a huge accolade to Greggs’ commitment to providing a growing range

of great tasting fresh food and delivering a fantastic shopping experience to our customers. Our aim is to continue the transformation of Greggs from a traditional bakery business into a winning brand in the dynamic food-on-thego market. This means over the past few years we’ve been busy developing our range of freshly prepared food in line with changing food trends,

improving our shops and investing heavily in our own supply chain and customer service, so that we achieve our vision of becoming the customers’ favourite for foodon-the go. Throughout 2016 we focused on expanding the breadth of our Balanced Choice range of lower calorie options. Whilst the core of the range remains in our sandwich offering, we have rapidly expanded in to other categories including bakes, salads, yoghurts, own label drinks and fruit/nut snack packs. Our recent brand campaign, ‘Great Days’, stands for what we want to achieve - bringing together everything good that Greggs does, from serving freshly prepared breakfast sandwiches to offering Fairtrade hot drinks and supporting more than 400 breakfast clubs in schools

across Britain, playing a fundamental role in how the nation feels every day. The Bakery Chain Sandwich Retailer Award recognises the continued momentum of our sandwich sales exceeding our original targets. This is closely attributed to the additions of popular sandwich flavour trends such as the Fiery Pulled Fajita Chicken Burrito, which was subsequently awarded The New Sandwich Award for the contribution it has made to the growth of our heat to eat sandwich category. The launch of this new sandwich within the wider burrito range was supported by an integrated marketing campaign covering outdoor media, POS, with a specific emphasis on targeted digital, and PR activity. The extensive media coverage and engagement that we achieved from this campaign led to us winning The Sandwich Marketing Award which applauded our innovative and disruptive approach to utilising earned and shared media channels. All of these awards go a long way to recognising our 20,000 staff that deliver a great experience for our customers daily through our 1,800 shops across the UK and Northern Ireland. July 2017 65


Food to Go Innovator of the Year Award Product Category


hen developing our ‘A Bit Moorish’ deli pot, we had two simple criteria that we wanted to hit, says Pure’s marketing executive Hanan Hotse. First and foremost, as with all our products, it must taste brilliant, but we wanted specifically to appeal to the evergrowing demand for vegetarian eating. We knew the key was to keep the flavours simple, to not over-complicate the recipe and to make sure that the ingredients used were top notch. We took influences from a variety of North African Moorish dishes which are often layered with great flavours, leaving you wanting more – the name was therefore an obvious choice. We believe it is the falafels that are

the star of the show, which we developed using Sweet Potato and with just enough spice to give them a fiery kick. Accompanying the falafels is our very own Pure slaw, super grains, hummus

and braised red cabbage. It is the variety of components that make this dish a big hit with our customers, so it was great to hear that the judges approved of this flavour combination too. We are extremely proud of its success and feel honoured to have been recognised as being a worthy award winner at the 2017 Sammies Awards. Creating A Bit Moorish was only part of the challenge. Ensuring we can replicate the ongoing supply to the highest level to ensure consistency across our growing number of stores is often the biggest obstacle. At Pure we know that it is only because of the outstandingly dedicated team that we are able to create this award winner time and time again.

BSA Technical Excellence Award


aynor Foods’ NPD Manager Debbie Shand shared the Technical Excellence Award with customer Lynda Breeds of Green Gourmet. The pair worked together to develop a gluten free tortilla wrap which was used to make a range of burritos targeted at the airline industry. Demand for Gluten Free products is at an alltime high, with 10% of UK households describing themselves as having someone living there who is gluten intolerant. For this reason, Green Gourmet wanted to create a range of burritos that could be eaten by anyone, allowing airlines to reduce the number of SKUs they carried on board, while still catering for those avoiding wheat and gluten. The initial work to develop a gluten free tortilla recipe was done in the Green

Gourmet NPD kitchen, but translating this to a wrap that could be scaled up to a consistent standard in a manufacturing environment was where the technical input to the project really began. A tortilla press, oven and cooling belt were sourced from Mexico (home of the tortilla!) and installed at Raynors. It then had to be modified in house to meet UK Health and Safety standards. A Gluten Free cook room was


built especially for this system within the new Raynors manufacturing unit. Raynors do not normally cook make and cook product component’s, so the technical and production teams at the company went through a long process of setting up new procedures and protocols from scratch. These covered the mixing, proving, forming, cooking and cooling of the tortillas, setting up quality standards, and putting in

place training programs for the operators. As Raynors were already making gluten free products for their own branded range, maintaining the integrity of the gluten free manufacturing environment was already embedded in their procedures. Debbie Shand said: “The project was challenging as we had a very tight brief, and quite a restricted timescale in which to deliver the finished product. We installed new equipment, developed new procedures and tested over and over again, until we were sure that we could produce a top-quality gluten free product that met our customer’s needs. It was a lot of work, with a number of technical issues that had to be resolved along the way, but our close working relationship meant we managed to deliver on time! I am so pleased that the BSA has recognised the work we did.”


Workplace and Catering Sandwich Retailer Award COMPASS Group UK & Ireland scooped the ‘Workplace and Catering Sandwich Retailer Award 2017’ for Chop Chop, its bespoke food-to-go range which includes sandwiches, salads, snack pots, paninis, toasties and fruit pots. Chop Chop launched across the business earlier this year and is now available in hospitals, universities and retail outlets. The brand, which includes around 150 items and is being delivered to over 700 UK sites, was recognised at the awards for innovation, presentation and its widerange of products. The new brand brings a range of food-to-go to Compass customers across the country and includes a selection of sandwiches. The range was developed following Compass’ ‘Eating at Work’ survey which showed the traditional lunch hour had shrunk to around 35 minutes and sandwiches remained the favourite lunchtime choice, chosen by 63% of UK workers. It was developed by Compass’ in-house food development and nutrition team in partnership with high profile Chefs and supplier Adelie Foods. Over 50 new Ingredients of Quality and Provenance as well as 10 new Packaging formats have been introduced. All of this has been encompassed under the new, bold and modern design of the ‘Chop Chop’ Brand. The work was driven by the consumer demand for great quality, enhanced branding and an overall stand-out range. Adelie worked with suppliers to improve the quality of ingredients such as the Smoky Sweetcure Bacon now used in the BLT and the 9-Month Matured Cheddar Cheese now used in the Cheddar Ploughmans. It also introduced some innovative carriers, such as the Spianata and the Simit. Louise Pilkington, Marketing Director at Compass Group UK & Ireland, said: “It’s great that Chop Chop has been recognised at The British Sandwich Industry Awards. We developed the brand following extensive research into the food-to-go market which showed lunchbreaks are getting shorter and sandwiches

continued to be king. We worked with our own talented food team and external food-to-go experts to create a range of delicious, high quality food which gives our customers something to look forward to during their breaks. Winning the Workplace and Catering Sandwich Retailer 2017 is a great reward for the team’s efforts and a sign that we are delivering tasty food for our customers!” Gethin Evans from the British Sandwich Association, said: The judges took into account a wide range of factors in awarding Compass Group UK & Ireland the Workplace Sandwich Retailer of the Year Award. The product range, presentation and innovation give consumers a hearty and healthy amount of choice while sales growth confirms that the business model and general approach are positive and sound.

Independent data sources were used by the judges to assess performance in the qualifying period and it’s clear that the hard work and dedication is delivering.” John Want, Marketing Director for Adelie Foods, added: “The whole Adelie Foods team is so pleased that Compass Group UK & Ireland has won this award. It recognises the hard work so many people on both sides put in to deliver such a fantastic range with step-changed quality and true innovation. We’re really proud of the new products we create for Compass and look forward to developing more.” July 2017 67


Sandwich Convenience Retailer Award


he Co-op’s food to go offer was relaunched in 2013 and since then we have been quietly building sales and gaining market share. 2016 in particular has been a great year for the business. We’ve launched innovative new products, such as protein pots and Khoebez flatbreads, opened some really strong food to go stores, such as Nottingham Railway Station and London Crouch End and gained record market share in sandwiches of 11.2%. In addition to this, 2016 saw Co-op gain industry recognition, winning at the Sammies, IGD and Retail Industry Awards. Furthermore, we launched our new membership scheme. Our members now earn 5% back from all own brand purchases, including sandwiches, sushi, salads and instore bakery, with an additional 1% going to a charity. The charities are decided at a local level by the community, making lunchtimes even more rewarding at Co-op. Underlying Co-op’s success has been a straightforward strategy based on the four pillars of availability, quality, right range/right store and focus on core lines. The majority of our food to go lines are delivered direct to store, in individual units. This gives us a huge amount of flexibility to tailor ranges for each store. In terms of managing waste, products are grouped together and core range lines have increased stock levels to ensure availability throughout the day. We strive to offer the very best in value, quality and of course taste in our sandwiches. Our range boasts great flavours and product variety, from the simple cheese and ham sub to the exotic sweetcorn fritter and pineapple salsa sandwich. We independently benchmark ranges and hold fortnightly panels to check the quality of our products. We test all new launches with our consumer taste team and try all competitor launches. We are proud at Co-op to only use British protein and free range eggs in our food to go range. This is not something which is common in this arena. In our premium Irresistible range we seek out specialist named

ingredients and we love to discover the story behind the ingredient. Product development is vital to the success of our ranges. We’re launching new and exciting flavour options inspired by trends each season, while making sure the core products remain a key focus. The positive health trend has been a major influence on our range, leading us to launch more grain and leaf salads, superfoods and vegan lines. This has also led us to be clearer with our packaging in calling out healthy benefits, such as low saturated fat and high protein. With an estate of almost 3,000


stores, not every store is the same. We have stores in diverse locations such as The Strand, in Central London to little villages in the most northern parts of Scotland. Consumer needs differ by store and we tailor our offer accordingly. We always remember the core lines that are our customers favourite. We have a large range of food to go products, but in reality there are about ten products that most customers touch point with our range. Keeping this in mind, we offer them in a meal deal, concentrate availability around them and ensure excellent quality.

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New rapid testing kit for salmonella Simplified hygiene approach proposed for small retail business by EFSA The European Food Safety Authority (EFSA) has proposed a simplified approach to food safety management in small retail businesses such as cafes, bakers, grocery shops, butchers, and bakeries. The approach includes guidelines on how to identify the most relevant biological, chemical and physical hazards at each stage of the food production process, the activities or practices that make hazards more likely to occur and appropriate control measures. A combination of managerial, organisational and technical hurdles means that many small food retailers have difficulty complying with the requirements of existing food safety management systems (FSMS). In particular, applying often complex hazard analysis and critical control point (HACCP) plans can be beyond the capacity of establishments that may employ only a handful of staff. To help overcome this problem, EFSA has developed simple FSMS for five types of small food business – a bakery, butcher’s shop, grocery, fishmonger and an ice cream shop – that are easy to understand and implement. The new approach uses flow diagrams to summarise the stages of production, an accompanying questionnaire, and simple tables to take retailers through the food safety management process from hazard identification to control measures.

As salmonella bacteria are the most commonly reported cause of foodborne illnesses, never has testing been so important. However, while conventional salmonella test kits involve numerous complicated steps, Hygiena International’s says its recently developed InSite Salmonella micro-organism colorimetric test is rapid, convenient and extremely accurate. It combines both swab, preenrichment and selective enrichment in a single self-contained swab device for testing environmental surfaces, giving results in 24 hours. Salmonella bacteria are found worldwide in a range of cold and warmblooded animal species. In most cases, salmonella infections are contracted by ingesting poultry, pork, beef, fish or seafood that has not been heated/cooked appropriately, or was cross-contaminated after preparation. Eggs, milk, cheese, raw fruits, vegetables, spices and nuts can also harbour the bacteria. The resulting illness, Salmonellosis, is characterised by sometimes severe bouts of diarrhoea, fever, vomiting and abdominal cramps. According to the European Food Safety Authority, around 100,000 cases are reported every year in the EU. Designed with the facts in mind, Hygiena InSite is a cost-effective Salmonella screening test for food contact surfaces, processing equipment and general environmental samples that combines the principal steps of preenrichment and selective enrichment in an


all-in-one swab device. The test consists of a large sponge swab pre-wetted with a neutralising agent – to counter the effects of residual sanitisers – and a preenrichment broth to enable the detection of low numbers of Salmonella. The bulb contains the AOAC enrichment Salmonella Indicator Broth PDX-SIB. After activation and incubation, a colour change of the selective enrichment broth from purple to yellow is considered as a ‘presumptive positive’ result. A brief pre-enrichment period of just six hours enables the detection of presumptive positive samples within a 24-hour period. Alternatively, optional overnight or 24-hour preenrichment permits the detection of such samples in 48 hours. The test requires fewer materials, fewer steps and less manipulation by users. Furthermore, its all-in-one format maintains security by confining hazardous pathogens. Screening for pathogens is a vital element of environmental monitoring programmes for certain food manufacturing plants. Not only does it confirm the effectiveness of a sanitation procedure, environmental monitoring also forms part of a comprehensive preventive control verification programme. It is imperative that testing for the presence of Salmonella is carried out during facilities manufacturing and processing as well as wherever there is packing/holding of foods for consumption. However, while there are probably 40 different methods for salmonella detection currently commercially available, all require a skilled operator and are time-consuming, laborious and prone to errors at several stages. In contrast, Hygiena InSite is quick, straightforward and reliable, while further benefits include reduced risk of cross-contamination and the retention of active culture for any subsequent verification and identification tests. An instructional video explaining the product details and proper use of InSite Salmonella can be viewed at: www.

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AVEX 2017 What you need to know

AVEX International is the UK’s leading exhibition for the vending, coffee and water industries providing a showcase of the latest technology, product development and innovation. This year AVEX 2017 will be held in the heart of the country at the NEC, Birmingham on 12th-13th September and is set to be the biggest event of the year for vending and its associated industries.

Interested in exhibiting at AVEX 2017? The exhibition offers an exciting opportunity to engage with key decision-makers faceto-face from across the UK and overseas, click here to book your stand space, or for more information on exhibiting call, 01494 568963.

What’s new for 2017? This year’s exhibition has seen many new developments designed to attract a wide audience to the exhibition, including an enhanced Speaker Programme and dedicated Visitor Zones. Speakers will deliver talks based on the most pressing issues affecting vending and the food and drink industry today, plus five dedicated zones will offer visitors a truly immersive experience as they discover what each zone has to offer. Jonathan Hart, Chief Executive of the AVA, said: “We are extremely excited for visitors to see what we have in store for them at AVEX 2017. We are putting together the best Speaker Programme ever seen at AVEX, which focuses on known areas of interest for the visitors we want to attract, and we are confident that attendees will really enjoy interacting with the different zones. We have made the registration process so much easier this year, with visitors being encouraged to sign up via their social media accounts at the click of a button. This is a great way for visitors to share their plans to visit AVEX with their contacts and, in turn, discover who out of their connections is also visiting the show.”


Why should you visit? As part of AVEX’s new commitment to a collaborative approach, we have partnered with the British Sandwich and Food to Go Association for this year’s exhibition. This partnership is a natural alliance for both associations and we know that AVEX 2017 will provide a fresh and modern vending outlook for the sandwich and food to go industry. BSFTG members attending the show can expect to enjoy our dedicated visitor zones, including the Health & Wellbeing zone, which will focus on the latest innovations in healthy vending products. The need to make vending and snack products more visibly healthy is a topical issue for the food and drink industry, and this zone will demonstrate how the industry is evolving to meet consumer demands. Additional show highlights include Barista Street, which will be focusing on the UK’s current ‘coffee culture’ boom, and the Innovation Space, which will showcase the latest developments in vending technology, including the ever growing trend of cashless payment systems.

EXHIBITION To ensure the success of AVEX 2017 we have introduced an extra dynamic to the exhibition this year - the Speaker Programme. Our impressive list of inspirational speakers will be discussing topics including; • The Impact of Brexit on Food Safety • Health Trends and Technology in Vending • Consumer Trends in the Food to Go Market • Micro Markets • Embracing New Trends • The Sugar Tax Our extensive Speaker Programme takes place across both days of the exhibition and its aim is to provide visitors with a truly valuable show experience that is really worth their while in attending. Whether you’re a retailer, manufacturer or supplier, visitors will find that AVEX 2017 will provide a fantastic opportunity for you to network and actively engage with businesses and brands from the UK and overseas.

Join us at AVEX 2017 The ultimate international vending experience

12-13 September 2017 NEC, Birmingham

AVEX is the leading exhibition for the vending, coffee and water sectors, bringing the industries together to do business. Showcasing the latest innovations, products and services, this unparalleled event will offer the perfect opportunity to meet important buyers and sellers, make exciting new connections and network with your peers. Organised by the Automatic Vending Association, AVEX 2017 has new initiatives designed to attract high quality visitors including a two-day speaker programme, a hosted buyer programme, dedicated zones and an Operator Summit.

Join international brands such as Coca-Cola, Vimto, Kellogg’s, Coffetek, Ferrero and Jacob Douwe Egberts in exhibiting your business at AVEX 2017.

Find out more at July 2017 73


Pret celebrates a

remarkable year Pret certainly seems to have the Midas touch at the moment, with record financial results, but also a remarkable ability to get ahead of the curve when it comes to innovation


t’s been a remarkable year for Pret, not just in terms of its financial results, but also in terms of its achievements brought about by foresight and innovation, unmatched by probably any other food to go chain. Not surprisingly, Pret has recorded record results as it heads towards opening its 500th shop worldwide. Sales were up 15% to £776.2m and like for like sales were up by 4.8% in the 52 weeks to 29th December. Yes, they make interesting reading and one can only admire the way they keep upping the profits year after year. But the really fascinating stuff comes from the stats that emerge from the figures. For instance, 59% of their sales now fall outside of the lunchtime daypart – a result of eating habits shifting to healthy snacking and more meals being eaten outside the home, says the company. The stats also make it clear that the company has also continued to innovate at a rapid pace, adapting its menu to evolving customer tastes in each of its markets. One of its most far-sighted moves was its launch into the vegetarian sector. Pret opened its first vegetarian only pop up in London’s Soho, with 45 new meat-free recipes on its menu. Initially opened as a summer pop-up, Veggie Pret was eventually made permanent in response to thousands of positive customer reviews and sales far exceeding expectation. The company opened their second a few months ago.

Pret rightly predicted that much of their trade would come, not just from ardent vegans and vegetarians, but also from flexitarians - meat-eaters looking to cut down, and so it has proved, with 52% of Veggie Pret customers in that category. There’s also been a spin-off throughout the chain. The best sellers from Veggie Pret have launched in Pret shops across the UK and internationally. Pret US has also seen increased customer interest in meat-free products and launched a new vegetarian range and ‘Not Just For Veggies’ campaign. Who would bet against the opening of a vegetarian-only shop there in due course. Pret also introduced a number of dairy-free products in the UK in 2016, including a new soup range that is entirely dairy-free, gluten-free, and under 250 calories. The new offering increased UK soup sales by 16% like-for-like. Meanwhile, a continued focus on hot food innovation saw the launch of Breakfast Brioches, Power Pots made with soft poached eggs, and a dairy-free Coconut Porridge. In fact, where the ubiquitous avocado once ruled the roost, coconut became the most popular new ingredient – dairy-free coconut milk sales now exceed soya, and dairy-free Coconut Porridge accounts for one in five porridge sales in the UK. Interestingly, Pret’s most popular product worldwide is the croissant – it is the best seller in the UK, US, France and China, with more than 16 million enjoyed in 2016.


What about the international side? Today Pret’s international operations span six countries. It says it opened 50 new shops during 2016, including 31 in the UK, 9 in the US, 5 in France, 3 in Hong Kong, 1 in Shanghai, China (its


second in China), and a first in Dubai. The first Shanghai opening was in October 2014, so the cautious openings programme is likely to be an indication of the difficulties involved in setting up a new operation in such a different culture

and maintaining the welfare and quality standards they are known for elsewhere. Net shop openings represented growth of over 11%, with net UK shop growth of 9% and net shop growth of 20% across all other markets. The total number of shops at the end of 2016 was 444. Pret’s US sales increased by 14% to become a $200 million business, with strong growth from breakfast, driven by an increase in coffee sales and menu innovation, including hot brioche sandwiches and additions to the Pret Pot range. Transport hubs offer an attractive growth opportunity for Pret shops globally as travellers increasingly seek fresh, healthy food and fast, friendly service. New shops were opened in key locations, including a second shop in Penn Station in New York, a first in Charles de Gaulle airport in Paris, and one in Dubai International Airport. In 2016, 16% of all sales came from airport and train station shops and Pret’s Heathrow T5 location generates the highest shop sales worldwide for the company. Pret created 839 new full time jobs in 2016 and continued to focus on providing excellent training and rewarding careers. Over 40% of those recruited as Team Members get

promoted, and 80% of all Pret’s General Managers started as Team Members. Now in its sixth year, Pret’s UK School Leavers Programme increased its intake of full time recruits by 28% in 2016. Pret’s Big Experience Week will launch this summer to offer 500 weeklong paid work experience placements to UK school students. The Pret Foundation Trust raised a record £1.8m in 2016 to help to break the cycle of homelessness. Pret’s Christmas Lunch carried a donation of 50p per sandwich and a video showing Rising Stars who have overcome homelessness through working at Pret was watched 1.3 million times on Facebook. Donations also supported unsold food going to charities every night in each of Pret’s key markets. Pret A Manger’s CEO, Clive Schlee, said: “We look forward to opening our 500th Pret shop in the next 12 months and furthering our measured expansion in both existing and new markets. We will of course continue to focus on the essentials: menu innovation and the quality of our ingredients, opening new shops in top class locations around the world, and above all, recruiting and engaging our wonderful teams. “This is another year of record results for Pret and our 12th consecutive year of revenue and EBITDA growth. Pret’s simple recipe of freshly made food and fast, friendly service allows us to flourish in diverse locations around the world – from Penn Station in New York to the campus of Exeter University and Dubai International Airport.” Inevitably, it hasn’t all been a total success. There’s no mention of its experiment with trying to tap into the dinner market, with a trial at their Strand, London store … but you can’t win them all!


Dishing up diversity with a splash of packaging innovation The grab-and-go sector changes by the day, so innovation in packaging, materials, food presentation and takeaway concepts is essential, insists TriStar Packaging Managing Director Kevin Curran. Innovation must be fast and immediately responsive to keep pace with this ever-evolving sector The way we eat is changing as dramatically as what we eat. Gone are the days when the office ground to a halt at noon as we all trudged to the canteen for meat and two veg. What’s keeping our lunch money out of the staff diner’s till is the street. Street food has become a mass movement, as increasing numbers of food operators get into groove for food-onthe-move. Now when that clock strikes 12, office workers follow thousands of other consumers into the street for food-to-go. Not just chips or hot dogs but healthy foods, increasingly interesting sandwiches, plus the exotic fare of Korea, Bali and Mexico – spring rolls, noodles, burritos. So as operators offer more diverse menus, the presentation and packaging of their food must be no less diverse. But if these exotic trends throw open opportunities often seen as problems - for the operators to improve retail and dining experiences, they bring challenges to packaging specialists to identify key markets, tap into emerging technologies and get on trend. Nowhere is the pace of change faster than in the rise of the gourmet restaurant takeaway, creating a huge need for on-the-go premium packaging solutions. The surge in home and workplace delivery has led

the casual dining/takeaway market to demand better packaging to ensure the food arrives in perfect condition to be enjoyed as if the consumer were seated the restaurant table - consumers want to take home the restaurant experience and portable options are servicing that with straight-to-table packaging solutions. A specific example is when one of our customers, a premium restaurant chain launched a takeaway service but wanted to retain its chic image. In collaboration, TriStar Packaging developed the Gourmet 24.7 multifunctional packaging that enables operators to pack seven different combinations, both wet and dry, hot and cold, into one container without foods such as salad and sauces mixing. You only need to look at the branded fish-and-chip outlets to see how takeaway packaging is becoming more premium across the


board and this is never more evident than with the rise of café culture. Packaging is becoming more complex to meet these changing trends in the market and the demands of the increasingly discerning consumer. So restaurants are missing a trick if they don’t look into the opportunity of the takeout channel as a growing trend for casual dining driven by the broadening tastes of the discerning consumer. British households on average have two takeaways a week, with the market trending towards more upmarket ‘fast food’ rather than traditional dishes such as fish and chips. But form and function aren’t everything, and the rise in grab-and-go has led to environmental concerns on packaging waste. Materials are therefore increasingly important and packaging companies are delivering ingenious solutions such as the Oval Eco Street Bowl from Tri-Star Packaging,

made from unbleached bagasse – a fully compostable sugar cane pulp that grows abundantly – that can help operators and consumers increase recycling rates and keep waste out of landfill. These products are good examples of applying new thinking and modern design to old problems such as avoiding spillage. Easy-to-eat street food and ethnic flavours are huge trends, so we have seen a jump in popularity of a wider range of packaging to suit those needs - artisan wrap, deli-style papers and hybrid salad containers. But though presentation is more important, it must be honest. And it needs to meet all regulations to create clarity that will in turn boost consumer awareness and the demand for more sustainable materials in our packaging. Central to product innovation is to meet both commercial and environmental needs of customers and industry. Our sector has masses of expertise and together we can support a greener future for our world. Once operators see packaging as an investment rather than a cost, their profits will rise and innovation will grow faster and faster.

Join us for

The BSA Conference & AGM on Wednesday 18th October 2017 Grange Holborn, 50-60 Southampton Row, London AGENDA 9.30 -10.15am - AGM 10.15am WORKING TOGETHER TO CUT WASTE – Waste, whether it is in food, packaging or other, is not only costly for businesses but socially unacceptable in today’s world. In this session we will discuss some of the work being done by the Association to reduce waste in the sandwich and food-to-go markets. You will also have an opportunity to have a direct input into the future work of the Association in this area. SPEAKERS: What the Association is doing to tackle waste: Gethin Evans, PR manager, BSA Waste industry perspective – what can and can’t be done by the waste industry? – Jeremy Barker, Head of Projects and Consultancy, Biffa FareShare – how we can work together to reduce food waste? Mark Varney, FareShare Debate: Where should the Association focus its attention next? MEETING OUR ENVIRONMENTAL RESPONSIBILITIES – whether it is food miles or energy costs, the industry has environmental responsibilities to meet. What the Association is doing regarding environmental issues: Anthony Wilkinson, Brand Manager, Street Eats Are the arguments about food miles justified in a global world? - Professor Adisa Azapagic FREng, The University of Manchester Debate: How much importance should sandwich and FTG businesses give to the environment and what should the priorities be?

GROWING THE MARKET – Growth in the sandwich market has steadied in recent years from the heady 20-25% growth rates of the 1990s, yet estimates suggest that the carry out of home sandwich market is as large as the commercial sector. What can we do to persuade consumers to buy more commercially made sandwiches and how do we tackle the argument that it is cheaper to make sandwiches at home? Market Report: Simon Quirk, Channels Business Unit Director, Kantar Worldpanel, will report on the retail market: Simon Stenning, Executive Director, MCA will report on the foodservice sector Industry View – Views from marketing professionals in the sector: From foodservice: Mark Davies, Head of Insight, Compass will be looking at insight and trends driving developments in the industry. Simon Parton, Head of Food and Beverage Innovation, Compass will address how developments are delivered in the sandwich category. From retail Tanya Everest-Ring, Marketing Manager, Raynors From manufacturing: Rusty Warren, NPD and Research Marketing Manager, Subway and Roger Lord, National Marketing Manager, Subway Debate: What should the industry be doing to promote growth?

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Brutons The Bakers - Proving To Be A Continuing Success Story


It is nearly 120 years since the first Brutons The Bakers opened its’ doors in Clare Road, Cardiff by Harry Windsor Bruton. The company stayed in the Bruton family for three generations until it was taken over in 2002 by Philip Best, who had been General Manager of the bakeries for more than 22 years. In recent years, the business has been in the very capable hands of Philip’s son Richard and daughter-in-law Lindsey, who have embarked on an upgrading and expansion plan which has made the Bruton’s brand a household name in Cardiff and the Vale of Glamorgan. As one of the last remaining craft bakers in the area, their products are a firm

favourite for those seeking out their best-selling speciality breads, fresh cream delights and wide range of savouries. “My Dad ran Bruton’s as General Manager for a long time before taking over the business, so he had a real nose for understanding how the business worked and how to expand what was already a very successful concept. Bruton’s has been an integral part of my life since I was four years old so it is definitely in my blood. Since we took over the business 15 years ago, we have continued to grow the business and we are firmly established as Cardiff’s best known craft bakers. We have a low staff turnover with many of our 70 + staff having worked for us for over 15 years


and we take great pride in the fact that we support other community businesses by using local independent suppliers when possible. Everything is freshly made; our products are exceptional and we make shopping with us a really warm experience – our staff know many of our customers by name and that personal touch really makes a difference.” “Our shop in Clare Road was the original Brutons The Bakers which opened in 1898 and is a favourite with the local community but the premises were small and limited our range of product offering. When Greggs opened further up Clare Road in 2011 and then closed in 2016, we jumped at the chance to relocate and the bakery is

PROMOTIONAL proving to be a winner with old and new customers. The new bakery is about three times the size of the old bakery and this has provided a great opportunity to expand our product range. As well as being bigger, the new bakery also has some limited free parking which has had a direct impact on footfall in the first few weeks of trading. “This is the fourth fit-out which Dollar Rae has completed for us and we are consistently delighted with what they deliver. No-one does a fit-out without doing their homework and we want to create bakeries which will stand the test of time. We know other companies undertake re-fits every five years but as far as we are concerned, that is simply not viable business sense. The quality and attention to detail which Dollar Rae delivers is second to none and there is in-built adaptability in their design process to be able to tweak and upgrade when necessary without doing a full re-fit. Before we started working with them, we fully researched other fit-out companies but there is no comparison to the quality of workmanship we get from Dollar Rae. Everything is built to stand the test of time, they are consummate professionals, they are easy to work with and nothing is ever a problem.” The iconic Bruton’s livery has been replicated in this new shop with the company’s colour palette of gloss white, blue and ochre evident throughout. Externally, the existing silver aluminium frame and shutters have been sprayed the Bruton’s blue. Internally, an L-shaped frieze mirrors the shape of the counter and the Bruton’s livery is evident in their signature graphics of “Freshly Made Bread and Rolls” making a stand-out statement above the hot section of the counter. Centre stage of the new bakery, is a custom-manufactured angled flat glass Panoramic counter, clad in dark blue laminate contrasted with a silver feature band. The new counter in their Clare Road shop is the first one installed by Bruton’s with product enhancing LED energy efficient lighting and displays to maximum effect their enticing range of oven fresh products, savouries and speciality cream cakes. The L-shaped counter with easy clean shelving has a 1250 mm ambient display for their scones, donuts, Welsh cakes and other delicacies segued by an extra-long 2080 mm refrigerated section which offers an array of their popular cream cakes. The counter is separated at this junction

Stephen McIlvain, Managing Director of Dollar Rae, commented:

We are delighted to be part of the roll-out of the modernised Bruton’s offering. Although this is the fourth fit-out, we always look at every project with fresh eyes and a fresh perspective. Every shop has been different in terms of size and layout so we always go back to the drawing board each time to provide a design concept which works today, tomorrow and in the future. When preparing a bakery design, the most important factors are practicality and longevity with the ability to update/modernise when required. We take enormous pride in what we do and we know this is the reason that the majority of work we get is repeat custom. Quite simply, we do everything right the first time.”

with a 700 mm triple shelf acrylic stand for pre-wrapped products and crisps and behind this, a two-pot bain marie provides a choice of two different soups on a daily basis. A till point is a separation feature at the axis of the counter which is finished with a 1500 mm display for hot products including pies, sausage rolls and bridies. Storage and preparation points have been maximised with a stainless-steel unit for sandwich preparation and the oven and the bread slicer are conveniently located behind the hot product section of the counter. The 2500 mm LED illuminated bread gantry with silver anodised aluminium two-level shelving houses a mixture of white, brown, rustic and speciality breads and under the bread gantry, a Perspex enclosed shelf has been designed to provide a visual feast for their vast array of bread rolls.

Finishing touches include the large glass Brutons The Bakers image on the back wall, a mobile condiment unit and a shop design which reflects the Bruton’s vision of a contemporary craft baker. Since opening, there has been a marked increase in footfall and a 28% increase in turnover. July 2017 79


Herald launches edible straws HERALD has finalised terms to position itself as the UK’s sole supplier of edible straws. The quality disposables manufacturer and supplier is now launching the exclusive straws to the UK market with the expectation that they will create a stir across the entertainment and leisure sectors, with target markets including bars, festivals, events, hotels, restaurants, clubs and pubs. Described as ‘an experience’, the straws have already established a loyal customer base of cocktail drinkers in the bars and clubs of Europe however Herald forecasts a wider demand in the UK market. Managing director of Herald, Yogesh Patel explains: “We’re very excited about these straws as they are a pioneering and unique product that can sell on many levels. Besides being functional, they are a sweet treat that parents can buy for their children to add to a holiday or day out experience. They can be enjoyed at any age, providing a focal point and enhancing a child or adult’s drink. For the seller, they provide added value and a point of difference from the competition. “They’re a real crowd-puller as they are an industry first. There’s also the

whole environmental sell, which has been fully embraced on the continent. As the straws are an edible product, they present an environmentally friendly, responsible and sustainable – not to mention fun – alternative to the plastic straw.” The straws are currently available in lemon, lime and strawberry and can be purchased by the box. Yogesh adds: “Our edible straws are a pioneering new product that will essentially present our customers with an abundance of marketing opportunities across all platforms, including social media, and should attract a wide audience. They’re colourful and

enticing and provide a whole new dimension – our customers’ customers can drink it, bite it. Enjoy !” Herald recently announced that it has increased its warehouse facilities and invested in new machinery. The company aims to further develop its manufacturing capability and provide a valid, quality alternative to the current offering when it comes to catering disposables. With over thirty years since its inception, Herald is renowned for its vast catalogue of goods that provides an unrivalled breadth of choice. The company has been careful not to sacrifice quality for price and adheres to a standard, refusing to stock products that fall below a certain grade in order to protect its reputation and its customers’ expectation. A member of the Foodservice Packaging Association, Herald is a family-led concern. Ingredients include sugar, water, corn starch, bovine jelly, carboxymethyl cellulose stabilizer, glycerin humectant and aromas. For further information on Herald and its products, log on to www. or call 0208 507 7900 to request a sample of the new edible straw.

Wireless Temperature Monitoring with ThermaData® WiFi loggers UTILISING the latest WiFi technology, the new ThermaData® WiFi range of temperature loggers from Electronic Temperature Instruments Ltd are a userfriendly solution for remote food temperature monitoring. Two thermistor models are available both offering accurate wireless WiFi temperature monitoring and logging by securely transmitting temperature data over the range -50 to 125 °C to a WiFi router, connected to the internet. This data can be accessed and viewed from a PC, laptop or tablet anywhere in the world, allowing real time temperature monitoring and the logging of temperature sensitive food and storage areas. Each logger has an intuitive LCD displaying temperature,

WiFi connection status, max/ min recorded temperatures, alarm status and battery life. The loggers are battery powered by two AA batteries with a life expectancy of in excess of a year. The easy to use ThermaData Studio software makes the ThermaData WiFi loggers ideal for HACCP temperature analysis.


At programmable time intervals, the loggers will record temperature from one or two sensors, recording up to a maximum of 18000 readings (9000 from each sensor). Each ThermaData WiFi logger incorporates a red and green LED. The flashing green LED indicates that the logger is active/ logging and the flashing red LED indicates that your customised pre-set temperature alarms have been exceeded. ThermaData Studio software is available to download FREE from the ETI website and is licence free, with no subscription charges. The ThermaData WiFi Loggers are available from priced from £85 excluding VAT.


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Snowbird’s sizzling seasonal specials A sausage-style new Turkey, Bacon and Cranberry Cracker promises to vie with established party food favourites like Mini Burgers as the top seller amongst Snowbird foods’ just launched innovative new Christmas selection. Cranberries also feature, along with cinnamon and nutmeg, in a pork based stuffing ball which is guaranteed to add zest to any Christmas dinner. Traditional flavours of stuffing balls, like Pork, Sage & Onion and Sage and Onion, also feature alongside one which features Pork & Smoked Bacon. Christmas wouldn’t be Christmas without a traditional sausage and Snowbird’s award-winning Gourmet

Plus Cumberlands are available as jumbos, standards, cocktails and minis. For the adventurous there is a pork and haggis variant whilst those with traditional tastes could prefer Pork and Turkey Chipolatas. For hand-held eating, there is a sufficiency of the makings for a chunky turkey sandwich to be made much more interesting by a mix of cranberry sauce, grated stuffing, mayo and rocket. “We challenged our NPD team to help caterers make the coming Christmas extra special and they have exceeded our expectations,” said commercial director Helen Swan. Tel: 020 8805 9222.

Vegan ice cream pops SHOREDITCH-based startup MiiRO ( are on a mission to shake up the ice cream lolly category with the launch of three vegan ice cream pops. Made with frozen coconut milk, nutritionally bolstered by tasty nuts, sweetened with coconut sugar and Italian grapes, balanced by Himalayan pink salt and fortified with pea protein, each luxurious Magnum-shaped treat is coated in a thick layer of nutrient-dense raw cacao and contains no refined sugar, no preservatives or artificial flavourings and they’re gluten free to boot. Available in three inviting and flavour combinations, Salted Caramel, Peanut Butter and Chocolate Hazelnut (RRP £2.49 for an individual bar and £6.49 per 3x70ml portioned pack), each variety has been thoughtfully designed for the ultimate rich taste and creamy texture, but also with nutrition front of mind. The handy on-the-go bars contain a careful balance of protein, carbohydrates and good fats, they are also rich in fibre. These ice-lollies are sweetened with nature’s treasures: grapes and coconut sugar, and contain 166 calories. The

coconut milk used to create the ice cream not only provides a creamy texture, it also has a gorgeous taste and colour. The raw chocolate coating lends a satisfying crunch and melts beautifully on the tongue, whilst giving the ice creams a truly sophisticated, rich chocolate hit – because it is raw, the maximum amount of nutrients are retained. MiiRO’s chocolatey covering is silky smooth thanks to a careful selection of the finest cocoa beans; coconut butter adds the depth that you would expect from a dairy bar. Launched in Spring 2017, MiiRO is already a two-time Free From Awards Gold Award Winner, the nutrient-rich ice creams are hotly anticipated by dairy and gluten free communities and those looking to reduce their sugar consumption, whilst still luxuriating over their velvety, chocolatey fix! And so begins MiiRO’s mission: to make healthy products, with the finest ingredients, available to a wide audience! Initial stockists include Whole Foods as well as delis, health food stores and cafés nationwide, listings from Planet Organic and As Nature Intended.


Don’t let dirty hands ruin your festival experience IN preparation for the festival season, TEAL Patents – the world’s leading manufacturer of portable hand washing solutions – has a wide range of mobile and portable hand wash units. The Super Stallette gives mobile vendors and outdoor caterers a hand wash under running, hot water without the need for mains water supply or drainage. All it takes is a 13 amp socket. Manty Stanley, managing director at TEAL Patents, says: “We are approaching a very busy period for festivals and hand hygiene must be a top priority. Mobile vendors and outdoor caterers must have access to hand wash facilities or risk being closed down by the environmental health officer as well as exposing customers to bacteria such as salmonella and E.coli.” Despite being part of the food hygiene regulations, having running, hot water and a handwashing facility is not always possible and sometimes mobile or outdoor caterers have to walk to nearby facilities to wash their hands. Designed for the most hygienic hand wash, TEAL’s Super Stallette requires no access to mains water or drainage and will hold enough water for up to 50 hand washes perfect for busy festival sites. The sleek, Super Stallette includes a touch-free sensor to activate the wash cycle and a large, square bowl. Available in a TEAL-blue colour scheme, the unit has the add-on option of a soap dispenser and paper towel holder to maximise hand hygiene. All TEAL units are available for purchase or hire and available for delivery across mainland UK within 24 hours.

BSA MANAGEMENT COMMITTEE 2017 The following are elected members of the Management Committee of the British Sandwich Association:


BSA Committee

CHAIRMAN Jonathan Scoffield, Greencore (producer) VICE-CHAIRMAN Millie Dean, The FoodFellas (Supplier) THE COMMITTEE Kate Smith-Bingham, Waitrose (Retail) Jessica Almond, Marks & Spencer (Retail) Georg Buhrkohl, Subway (Sandwich bar chain) Neil Wood, Woods (Independent Sandwich Bar) Anthony Wilkinson, Tastees (Producer) James Cornish, Ginsters (Van Sales) Peter Mayley, La Baguetterie (Independent Sandwich Bar)

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 Association are:

Andrew Hesketh, Greggs (Baker)

s To safeguard the integrity of the sandwich industry by setting

Sally Gabbitas, Tri-Star (Supplier)

s To encourage excellence and innovation in sandwich making.

Sohel Patel, Halal Foods (Producer)

s To promote the consumption of sandwiches.

SECRETARIAT Jim Winship – Director Gethin Evans – PR Manager Pam Sainsbury – Event Manager

minimum standards for sandwich making. s To provide a source of information for the industry. s 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.


Glendale Foods GLENDALE Foods are a specialist, international supplier of meals, snacks, & food components particularly specialising in quality meats - that supplies to major retailers, airlines, pubs, wholesalers and restaurant groups. Over the past 60 years since the company was born, Glendale Foods has adapted and changed to the times, driven by a passion for innovation in food. Starting as a quality

butcher, and with over 100 years’ experience in food manufacturing on the board of directors, Glendale Foods has always valued the quality of its products. Innovative & tasty components Glendale Foods’ main speciality is their ability to create custom components. From custom-made meatballs to slice-to-order sausages, Glendale Foods’

components are delicious, easy to use in your products, and uniquely prepared to order. Their various components come in a wide range of flavours, sizes and cuts, thanks to their product development facilities that allow for these components to be developed for your exact needs. The right choice for your sandwiches Whether supplying packaged wraps to airlines, customised fillings to pubs, or meat

products to nationwide supermarkets, Glendale Foods pride themselves on the personal touch, where understanding and delivering a personalised service is key. Glendale Foods Limited Glendale House Pendleton Cobden Street Salford M6 6WF United Kingdom +44 (0)161 743 4100

International Sandwich Manufacturers

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


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

TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 Contact: Frederic Teichmann

Product Listing BAKERY INSERTS Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd FRANCHISING Subway ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd


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Email: July 2017 85

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Salad leaf washing - Flume washers - Brand new Multi Head Weigher - Ultrasonic Cake & sandwich Cutters - Grote slicers - Urschels - Metal Detectors - Check weighers - High speed flow wrapping - Lazy Susans - Scales - Refrigeration - Air Socs - Panelling - Sinks - Boot washers - Thermoformers - Omori 8500 - Mixers Tables - Factory air conditioning unit - Depositors - Conveyors - Lecturns - s/s benches - Tray Washer - Tote Bins - Afos Defroster - Lockers plus plus plus Contact the agents Food Machinery 2000 Ltd Sue Kelly Tel: +44 (0)1225 444466

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BSA Product Index



Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. E Commerce Datatherapy Ltd. 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 The FoodFellas Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless Rank Hovis BUTTER & SPREADS

Butter Freshfayre Southover Food Company Ltd. The FoodFellas Spreads Freshfayre Fromageries Bel Harvey & Brockless Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Bradburys Cheese Extons Foods Freshfayre Fromageries Bel Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt Freshfayre Futura Foods UK Ltd. Sour Cream Freshfayre The FoodFellas


Chutneys Beacon Foods Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The English Provender Co The FoodFellas The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre The FoodFellas Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Fromageries Bel Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Fromageries Bel Pauwels UK Spreads Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant The English Provender Co Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. The English Provender Co The FoodFellas Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Orexis Fresh Foods Ltd. Pauwels UK Piquant Southover Food Company Ltd. The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd.


DRINKS Juices Caterers Choice Freshfayre Leathams Princes Foods Ltd. Southover Food Company Ltd. EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. 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 Royal Greenland Ltd. Mackerel John West Foods Ltd Prawns Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre 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 H Smith Food Group plc Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc 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. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd Martin Mathew & Co INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS

Bacon Dawn Farms UK Dew Valley Foods Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Vestey Foods UK Beef Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Meats Europe Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group Freshfayre H Smith Food Group plc Sam Browne Foods Vestey Foods UK

Ham Freshfayre Leathams Martin Mathew & Co Ltd. Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK Lamb Freshfayre Glendale Foods H Smith Food Group plc Sam Browne Foods The FoodFellas Vestey Foods UK Marinated Meats Food Network Meatballs Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc 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 Glendale Foods 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 H Smith Food Group plc Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. ORGANIC PRODUCTS Beacon Foods Fridays Leathams Pauwels UK 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 RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd.

BSA Manufacturers  NEWS & Distributors PASTA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre 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 Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Princes Foods Ltd.

Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Moy Park Ltd. The FoodFellas Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre The FoodFellas SALAD

2 SISTERS FOOD GROUP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 www.2sistersfoodgroup. com 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

Fresh Florette UK & Ireland Freshcut Foods Ltd. Freshfayre MyFresh Salad (prepared) Florette UK & Ireland Freshcut Foods Ltd MyFresh Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd. Tomatoes Beacon Foods Caterers Choice Freshfayre Martin Mathew & Co Ltd. Princes Foods Ltd.

CHEF IN A BOX 762A/763A Henley Road, Slough SL1 4JW Contact: Tom Price Tel: 01753 523 636 Fax: 01753 573 125 GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060

GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101

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

IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123

LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627

STREET EATS Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Nicky Gill Tel: 01244 533888

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

TASTIES OF CHESTER LTD (STREET EATS) Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Anthony Wilkinson Tel: 01244 533 888 Fax: 01244 533 404

ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858

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

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

THE SOHO SANDWICH COMPANY Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 ACCREDITED DISTRIBUTORS

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

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 July 2017 89

BSA Suppliers Index 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 BFR SYSTEMS 1 rue du Jariel, ZAC Les Longs, Silons 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 BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607

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

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Julie Sloan Tel: 01604 583421 Fax: 01604 587392 Accreditation body: BSA


DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 BRC Grade A E.ON UK PLC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148

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

FLORETTE UK & IRELAND Florette House, Wood End Lane, Fradley Park, Lichfield, Staffordshire WS13 8NF Contact: Tracy Southwell Tel: 01543 250050 Fax: 01543 410000

FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255

FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 Accreditation body: BSA FROMAGERIES BEL 2 Allee de Longchamp, Suresnes, 92150, France Contact: Bruno Camozzi Tel: +33 (0) 1 84 02 30 99

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

FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522

GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112

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

H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Ian Hunt Tel: 01482 301146 Fax: 01482 588237

BSA Suppliers Index 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 KPMG SMALL BUSINESS ACCOUNTING 15 Canada Place, London E14 5GL Contact: Sales Team Tel: 0808 231 7921

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

PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401

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 Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Natasha Bailey Tel: 02476 676000 Ext. 1707 Fax: 02476 676660


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

PLANGLOW LTD King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 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

ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246

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

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 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

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.

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

VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 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 www.