Sandwich food to go news INTERNATIONAL
www.sandwich.org.uk
ISSUE 176 JULY 2018
a more natural
Evolution Herald launches eco-friendly straw product lines
Quality disposables manufacturer and supplier, Herald has introduced a range of paper straws, along with plant-based PLA (corn starch) plastic straws, to its product selection in a bid to further boost its eco-credentials, while responding to the growing number of customers who are requesting a wider choice of green products
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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com
ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk
NEWS Page 5 - Pret A Manger has been sold for £1.5 billion to an investment fund of Germany’s billionaire Reimann family. Increased international expansion looks likely to follow.
venues, but the stand out by far, both locally and now nationally, is this year’s Sammies Independent Winner, Marmalade. Simon Ambrose talked to founder Tania Webb about food, fads and fashions
Page 6 - Crussh Fit Food & Juice Bars has announced a landmark franchise deal with the world’s largest services company Sodexo, with a commitment to open at least 35 new sites over the next five years, across the UK and Ireland.
Page 26 - Around Noon continues to grow rapidly both in Northern Ireland and at its recently acquired Slough business Chef in a Box. Meanwhile, the food to go manufacturer has added to its string of award wins with a second consecutive Sammie for Overall New Sandwich of the Year. How have they achieved it? Simon Ambrose spoke to CEO Gareth Chambers
Page 10 - As a nation we purchase 3,500,000,000 (three and half BILLION!) sandwiches every year. The potentially infinite combination of bread-something else-bread means that each person has their own reasons for choosing them and their own particular favourites. PROFILE Page 12 - Brighton has more than its fair share of excellent food to go
SANDWICH DESIGNER OF THE YEAR Page 18 - Kim Hartley, now Business Development Chef at Mission Foods, won the Sandwich Designer of the Year Award two years ago with 2 Sisters. Now the talented sandwich star has done it again, with her vegan-friendly Gozleme Turkish Toasted Sandwich. She talks here to Simon Ambrose
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SAMMIES AWARDS Page 34 - Comprehensive coverage of the winners of the prestigious annual industry awards.
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The British Sandwich and Food To Go Association aims to ensure the best market conditions for our industry. From lobbying Government to organising British Sandwich Week, we aim to provide the best environment for you to trade in, plus a wide range of benefits. This all comes with membership: Facing the Brexit staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going. Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free! Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them. KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time. Assured Guidance – Members following our Assured Advice are protected from enforcement challenges. Free Advice – From legal to technical advice, our members have free access to experts. Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates. Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members with advice on everything from business rates to raising finance. Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card. London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.
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NEWS
Pret A Manger sold for £1.5 billion PRET A Manger has been sold for £1.5 billion to an investment fund of Germany’s billionaire Reimann family. Increased international expansion looks likely to follow. The sale values Pret at more than £1.5 billion, including debt and gives Pret founders Julian Metcalfe and Sinclair Beecham a final exit from their remaining investment in the chain they founded 32 years ago, according to Reuters. It also gives a windfall to Pret’s 12,000 staff as Chief Executive Clive Schlee said via Twitter they would each get a £1,000 bonus once the deal completes. Pret chief executive Clive Schlee said: “This is a day of celebration at Pret. This agreement recognises the hard work of all our amazing teams around the world. Bridgepoint has been wonderful owners of the business for more than a decade. “All of us at Pret believe JAB will be excellent long-term strategic owners. JAB believes in Pret’s values and supports our growth plans.” Pret has 530 stores worldwide and is expanding globally in countries such as the US, China and France. It
generated revenue of £879m last year. For Luxembourg-based purchaser JAB Holdings, the acquisition of a majority stake in Pret from private equity firm Bridgepoint and other minority investors is the latest in a multi-billion dollar series of takeovers designed to expand its coffee and beverage empire. JAB has already bought Keurig Green Mountain and Peet’s Coffee & Tea, and Keurig subsequently struck a deal worth more than $21 billion to combine with soda maker Dr Pepper Snapple Group. JAB, whose owners, the publicityshy Reimann family, are descended from Ludwig Reimann, a chemist who in the 19th century joined the chemicals business founded by Johann Adam Benckiser and married into Benckiser’s family, has also made a string of deals including for bakery chains Au Bon Pain and Panera Bread, as well as Krispy Kreme. Bridgepoint bought a majority stake in Pret a decade ago for about £345m and had been examining an exit via a New York stock market listing before opting to sell to JAB. The Pret sale comes a month after
Whitbread said it would demerge its Costa coffee chain within two years, a lengthy timeframe that stoked speculation Costa may attract a bidder which some bankers speculated could be JAB. Pret A Manger’s new owners are expected to prioritise a transAtlantic expansion above increasing the sandwich chain’s UK presence according to The Telegraph. Leisure industry experts predict that JAB Holdings will use its experience of the American market to amplify Pret’s small presence in the US. The experts believe expansion across the pond and potentially in Europe will be more pressing for JAB than boosting the number of sites in the UK given the pressures on consumer spending here and the broader malaise on the high street. Ian Gilmartin, Barclays’ corporate banking retail head, said he expected a rise in the number of US sites Pret has from its current 92. “Pret has room for growth in the UK but I think the interest for JAB will be more in international markets,” he said.
www.sandwich.org.uk July 2018 5
NEWS
Crussh landmark franchise deal for Sodexo sites CRUSSH Fit Food & Juice Bars has announced a landmark franchise deal with the world’s largest services company Sodexo, with a commitment to open at least 35 new sites over the next five years, across the UK and Ireland. The partnership will see the healthy food and juice chain opening outlets across all of the Sodexo business, from workplace catering to universities, hospitals & government locations. Crussh says it will take a creative approach to the requirements of each location, covering traditional café formats, as well as larger scale sites, food trucks and pop-ups. The first site will be opening in Summer 2018, and there is a pipeline of sites under review. Shane Kavanagh, CEO of Crussh
comments: “This is a really significant partnership for us and provides an incredible opportunity to bring our brand of healthy food and juice to a new audience in locations where we think we can make a real difference.
“Our goal at Crussh is to improve the wellbeing of our people and our customers, and since we began this process we have felt a great alignment with Sodexo’s aim to promote quality of life services. We have been working on this for some time, and we can’t wait to get the first site opened”. Dan Corlett, Sodexo Service Operations head of food platform said, “We’re delighted to partner with Crussh and bring this innovative and healthy brand to our clients and customers and complement our sustainability strategy Better Tomorrow 2025.” Crussh will be taking a creative approach to the requirements of each location, so customers could see food trucks and pop ups as well as traditional café formats”.
RAP launches two new plastic-free wedges RAP, a leading supplier of sandwich packaging in the UK, has designed, manufactured and launched two plastic-free sandwich wedges, called Freshpack and AgriRap. Freshpack is a folding box carton sandwich wedge which is made of fully sustainable boards and cellulose film, both FSC/ PEFC certified; the AgriRap is made from agriculture waste and cellulose film. The newly developed products feature lining film that is completely outside the scope of the Government’s Plastics Regulations and classified as paper/board. They are regulated by the rules in Directive 2007/42/EDC (“Regenerated Cellulose Films Directive” / “RCF Directive”). In addition, the sandwich wedges are fully biobased and compostable, and can biodegrade within three to six months in industrial composting facilities. They feature EasyPeel - an adhesive pattern that acts as a peelable tab and allows consumers or processors to remove the film from the carton board easily, which helps to improve recyclability and remove the need for expensive element separation.
Julian Money, founder at RAP, said: “The launch of RAP’s two plastic-free sandwich wedges is a huge breakthrough for the sandwich packaging sector, and is part of our commitment of removing avoidable plastics. “And, it follows quickly after the launch of our Modified Atmosphere Carton Food Tray which offers an
6 July 2018 SANDWICH & FOOD TO GO NEWS
alternative to full plastic trays and reduces plastic use by 85%.” “At RAP we’re passionate about tackling the plastic pollution crisis that we’re currently experiencing as a nation, and we’re actively urging food manufacturers and consumers to commit to using our products with the aim of making a difference for future generations.”
NEWS
Positive results for Raynors hydroponic growing trial THREE months into Raynor Foods’ trial into growing ingredients in-house via a hydroponic growing system and the team behind the project are reporting positive results. The project, named Rosemary Gardens after co-founder Rosemary Raynor, aims to allow the food manufacturer to produce salad and micro-leaf ingredients in-house. If successful, it will allow Raynors to sustainably reduce food miles from the salad ingredients in their sandwiches, allowing for fresher and tastier ingredients that can be controlled by Raynors themselves. Raynors is working with horticultural and academic partners to optimise the process. So far, the project trial has been successful, trialling several seed types within the system and growing them to different harvest phases. Tom Hollands, Innovation and Technical Director, says: “Organoleptic testing is very exciting. We are getting some excellent and consistent flavours which are remarkably refreshing and tasty.” As well as monitoring the growing process in the vertical growing system and experimenting with flavours and
breeds, the team are also assessing the food safety aspects with some very promising results indicated from the ongoing study. Only once the food safety system has been completed and fully validated will the Rosemary Gardens produce be used in Raynor Foods products. Meanwhile, Raynors are also establishing a new food safety and quality management system that dovetails into its current systems, especially requirements around suppliers of horticultural reagents and working to
recognised international standards. Tom added: “The trial team is having a lot of fun and enjoying themselves immensely with this project. It’s generated a lot of interest from our customers and the wider general public. We don’t want to count our seeds before their sown, but this trial is yielding some very interesting and promising results and we are optimistic that it will be successful and radically transform the way we approach the sustainability challenge and the systems that underpin such solutions.”
EAT partners with Toast Ale to turn surplus bread into craft beer EAT has entered into a partnership with Toast Ale which sees the high street brand giving surplus crusts of bread to Toast, who turn it into their award-winning range of craft ales and lagers which is then sold in store. EAT now stock Toast Pale Ale and Toast Craft Lager in all five of their licensed sites, including Royal Festival Hall, Heathrow (T2 + T3), Edinburgh and Windsor. Toast’s first brews of the Pale Ale and Lager used 1,040kg of surplus fresh bread donated by EAT. Louisa Ziane, chief brand and finance officer at Toast Ale comments: ‘We’re thrilled to be closing the loop with EAT, creating delicious beers with surplus fresh bread from the production of their sandwiches. Our profits will go to the charity Feedback so we can together tackle the systemic causes of food waste.’
8 July 2018 SANDWICH & FOOD TO GO NEWS
Holly Oades, marketing director at EAT. adds: ‘We’re always looking for ways to reduce our food waste. Through working with Toast we have now found a way to give new life to this bread. Not only does it cut waste in the kitchen, the beers taste fantastic and as if that wasn’t enough Toast gives 100% of its profits to charity.’ Food Partners launched a similar partnership with Toast Ale two years ago.
Garnish Cymru goes into voluntary liquidation PONTYPRIDD sandwich and food to go outlet Garnish Cymru has gone into voluntary liquidation through Hawkins Insolvency. The company announced: “It is a very sad time for all of the team; however, with so many problems recently outside of our control (including the bank holiday weekend flood), increasing costs, astronomical overheads and other external factors, we are unable to carry on. I would like to take this opportunity to thank you so much over the years for your custom and loyal support.”
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NEWS
Pret A Manger opens in Germany PRET A Manger is bringing its freshly prepared food and organic coffees to Germany for the first time in partnership with Station Food. Opening later this year at Berlin Central Station (Berlin Hauptbahnhof), the shop will offer Pret’s classic sandwiches, salads, wraps, baguettes, toasties and sweet treats alongside organic hot drinks. Using carefully sourced ingredients, Pret’s fresh food will be prepared in the kitchen in the train station every day, providing customers with a selection of breakfast, lunch and evening options, and snacks. Michael Haley, Partnerships Director at Pret, said: “We’re thrilled to announce that we are opening our first shop in Germany at Berlin Central Station, the central hub for all rail traffic in the city. We’ll be serving our freshly prepared food, organic coffees and teas throughout the day, and we’re looking forward to welcoming our new customers to the shop.” Marcus Paul, Managing Director at Station Food, adds: “We’ve been fans of the company since day one, so we’re delighted to be collaborating with Pret to open their very first shop
in Germany. We feel confident that tourists, rail passengers, local office workers and those who live nearby will enjoy Pret’s fresh food, juices and hot drinks.” The new shop will be located next to the entrance of Washingtonplatz in Berlin Central Station (Berlin Hauptbahnhof).
Station Food is a joint venture of DB Station&Service AG (subsidiary of Deutsche Bahn) and Rubenbauer Holding GmbH, founded in 2016. The food court concept focusses on a balanced mix of well-known brands such as Starbucks, Burger King, dean & david, Kamps and others, presented in an urban, comfortable environment.
Are you a classic lover or a sandwich explorer? AS a nation we purchase 3,500,000,000 (three and half BILLION!) sandwiches every year. The potentially infinite combination of bread-something else-bread means that each person has their own reasons for choosing them and their own particular favourites. The Real Wrap Co is looking to map the country’s tastes and habits when it comes to sandwich eating. They want to know if we are creatures of habit. Do we have trusted favourites? What makes for an interesting sandwich? Would some fillings just be too ‘out there’ to try? Are we a nation of explorers or people who love the classics? SURVEY CAMPAIGN THE company has created a short survey which it will be sharing
online as well as taking out on the road, starting in British Sandwich Week (20th – 26th May 2018) and running into early Summer.” “We’ll be out around the country to chat with sandwich eaters, offering samples of our delicious sandwiches to help with people’s thinking when they complete the survey. As well as something to munch on, they’ll find out straight away if they rank as one of the country’s exotic sandwich explorers or as a classic lover who knows what they like,” says the company. “Don’t expect any complex algorithms or the promise of detailed psychological profiles. We are sandwich makers not sneaky data harvesters. We only use our powers for good. We’ll be using back-of-the-envelope sums (and
10 July 2018 SANDWICH & FOOD TO GO NEWS
maybe a spreadsheet) to locate which regions that resolutely know what they like and stick to it, and which reach each time for something different to spice up their lives. “We’re hoping it will reveal something about our nation (at least when it comes to sandwiches) when we put the results onto a national map. “All those taking part in the short online survey of about a dozen questions will have the opportunity to be entered into the free prize draw where they could to win t-shirts, packs of badges, vouchers for free products, one of two hampers filled of sandwiches – perfect for a summer picnic with friends – or even a hot air balloon ride for two.”
PROMOTIONAL
Food-to-Go Manufacturers searching for calorie reduction solutions
E
very day NPD chefs all over the country sit at desks, in development kitchens , or even huddle in the walk-in, juggling a thousand customer priorities, current cuisine trends, market and design parameters. Having had the book thrown at them in recent years; salt, sugar, allergies, cholesterol, airborne pathogens, it seems the world is out to stop people enjoying their food and restrict what the industry can offer. Chefs on their way to work, looking around the food outlets on any high street will know for sure that the gold rush in their industry is happening for the operators who are focussing on healthy eating. The latest government directive from PHE calling for a 20% calorie reduction in all food-to-go has been looming in the background of obesity awareness and is now crashing into the headlines. One third of children leaving primary school are overweight or obese. Billions are spent every year on the health issues raised by the two thirds of adults in the U.K who are overweight or obese. “Small incremental improvements are not enough; drastic action is required.” The Grocer 15 March 2018.
34% of consumers (according to IGD research) “ …avoid eating out in outlets, and from menus considered unhealthy…” Cheese is the nation’s favourite filling and here to stay. The choices available to a chef when deciding on a desirable cheese are endless, high-fat, naturally lower fat, melt-ability, sharpness, flavour profile, and more. The choices available to a consumer, when seeing a cheese identified on a menu are equally endless, but now, as well as asking “ Do I like that cheese ? “, consumers are known to be far more aware of healthy choices. 35% of consumers, when offered a range of options say that they would prefer a dedicated healthy selection in-store or on a menu. IGD Research. The history of, lite, or light, reduced fat, reduced calorie, and modified dairy products has been characterised by poor quality products, bad packaging choices, and mis-understandings. Some cheeses that have been made for centuries are naturally lower in fat and calories. Ricotta, for example, is a whey cheese, creamy, but low in fat and calories. Edam is a beautifully creamy cheese, made for generations in Holland, naturally low in fat.
Our light edam style cheese has 26% less calories than cheddar, a perfect creamy texture, non-oily melting consistency, has always been enjoyed by the uk consumer, and a delicate satisfying flavour. Royal FreislandCampina represents the Dutch history of cheese-making excellence, and has been working on a measured, quality-driven and taste-driven range of initiatives for calorie-controlled, portion controlled cheese options. “It’s more important than ever that the out-of-home sector cuts calories…. There’s no need to wait for the guidelines. “ Dr Alison Tedstone, Public Health England. If you are looking for a solution to this calorie reduction challenge or wanting to offer healthier options to your customers get in contact to secure samples and local distribution details. nicola.gavey@frieslandcampina.com 07718320048
The making of
Marmalade
Brighton has more than its fair share of excellent food to go venues, but the stand out by far, both locally and now nationally, is this year’s Sammies Independent Winner, Marmalade. Simon Ambrose talked to founder Tania Webb about food, fads and fashions
M
armalade is all about homecooked food prepared with the best ingredients and love. The financial side of the business is certainly secondary to what we sell. The product always comes first and, luckily, the bottom-line ends up where it needs to be, which proves one of our big beliefs, that if something is tasty, fresh and served well customers will always come back. We put a lot of effort into finding the best ingredients and customers definitely appreciate the results. Our cheese and ham toastie with mustard for instance, which is one of our best
sellers, is a case in point. We tried out about ten types of ham and lots of different types of cheddar to get the perfect combination. We even hand grate the cheese ourselves. We are now famous for our toasties, always grilled to perfection on the outside with a filling that oozes out as you bite into it…what’s the point of having a toastie if the cheese isn’t melted? We started off the business five years ago with a fairly basic offer of coffee, cakes and a few sandwiches and this has grown over the years. Our sandwiches are made every
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morning by Simon who starts at 6am. He makes around 70 sandwiches a day of about 10 different changing varieties. The bakery delivers locally made artisan breads such as chewy brown, white sourdough, gluten free and a multi-cereal daily. We have a repertoire of about 40 fillings which we constantly change, although there are some good old favourites that we could never not serve such as the Rueben’s, Egg Mayo, Ham & Cheese with grainy Mustard Mayo and a few more. Most of the sandwich creations are designed by Lou, our own “Donna Hay” and
PROFILE Simon, who are constantly looking for ideas and recipes. Very often a page is torn out of a magazine with an enticing looking toastie on and stuck to the kitchen wall. Fillings and recipes are then made, tasted and played with until we believe it’s the best it can be. We don’t go over the top in terms of creativity; we tend to do the oldfashioned ones that people really like. One filling we don’t do is chicken – we haven’t got room to cook chicken off ourselves, unless we’re doing the occasional chicken pie, and I don’t like to buy pre-cooked. Our cold sandwiches include a BLT; eggs and ham, and egg and spinach – which are probably our most talked about ones – and there’s also a cheese salad; ham salad, and smoked salmon, avocado and cream cheese. Alongside our sandwiches the cafe has a counter full of lunchtime specials; again, these are all made in a similar way to the sandwiches, changing daily and seasonally and constantly improving. Our Head Chef, Jay, never ceases to amaze us with what he can produce from such a small space.
What makes us really successful is that we’re all home-made: customers can see the chef mixing the eggs, the bread is all cut from local bakers (Real Patisserie) and cut by hand because we like nice thick doorstep bread. We’ve got a tiny kitchen but we’re incredibly efficient; the number of covers that goes through it every day is quite amazing, given that we’ve got only 33 seats. About 65% of what we do is eat-in – so everything we do can be had either eat-in or takeaway. In the past two years it’s been about increasing the volume and we’ve been very successful. We’re in a residential area – it’s not a fantastic position, but the hospital is only seven minutes’ walk away and we have a lot of people from there,
including doctors; Brighton College is also close. We have a lot of regular customers that come into the café every day as well, and that helps. We have a constant flurry of people popping in for takeaway coffee and food. We sell lunch boxes and sandwiches throughout the day until they’ve all gone. We are popular with our language students who arrive en masse all summer, having been told that the food in England is rubbish! That’s until they walk into Marmalade, sending pictures home to parents to show that they are not just eating toast - they love the toasties! Being in Brighton and near the beach, sandwich sales are huge for us in the summer, with picnics, sports
‘We are popular with our language students who arrive en masse all summer, having been told that the food in England is rubbish!’ The 34 seats in the cafe turn over constantly with regulars often using us for their main meal of the day, knowing it will be freshly made and healthy, albeit simple quiches, tarts, lasagne, Mac n cheese, pies, puffs… the list is endless, all served with a selection of our five daily salads. We’re well known for our homemade quiches, which we make every morning. Our sandwich chef will go through the fridges and decide the flavours. They then go in the oven and they’re on the counter by 11.0am They sell out very quickly – they’re very deep, cheesy, very tasty quiches. We also have an all-day brunch menu, so we’ve got things like scrambled eggs with bacon; toasted banana bread with yoghurt and berries; boiled egg and soldiers, cheese on toast – it’s all very good.
www.sandwich.org.uk July 2018 13
PROFILE
days and lunches in the park. Every year the summer trade blows us away; our aim this year is to produce about 100 sandwiches a day. This may not seem much to others but in our tiny kitchen Simon’s always busy! There is a lot of competition in Brighton, like everywhere else. But if you ask me, the recipe for success is quite simple: if you have a nice product, you have good staff serving it and you have a good atmosphere, you will be successful.
if by chance its “free-from,” it’s by accident rather than design. We do what we do, if it happens to be vegan or gluten-free, so be it. But I do struggle with people coming in and demanding that we need these things. People sometimes get quite upset, saying how can you not have these things, vegan particularly? But there is so much variation in demand, even within gluten-free that it’s difficult to cater for everyone.
‘If something is tasty, fresh and served well customers will always come back’ I spend my life going to look at other retail and foodservice outlets. I see far too many places that have no atmosphere and the service is awful. I often find that businesses quite often don’t get the food quite right, particularly once they’ve been open for a while and are not making as much money as they initially hoped and start to cut back. They start off with good intentions and a nice offer with, say, five cakes, but a couple of months later the offer has gone down to one cake. FADS AND FASHIONS Marmalade is not about fads and fashions in food. We try to cater for as many tastes as we can, but taste and end product will always lead us first. Yearly, what we are told is good for us or bad for us is constantly changing. At Marmalade we are quite straightforward: “what you see is what you get.” Our offer will always be something we would enjoy eating ourselves, which is the main test as we are all foodies! Our food is built on quality, taste and scrumptiousness and
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I am old-fashioned, I know, but basically I’m a great believer in everything in moderation. We have gone through a decade of everything being a bit too accessible and constant snacking and I think we’re paying for it now. The business is not just about me, of course. Turning to our team of fantastic staff, we are blessed to employ a truly amazing group of people. They are constantly inspiring
PROFILE and amusing and are always smiley... they are a brilliant hard working team who never let us down. Its largely down to them that one of the biggest compliments in our cafe is that our customers return again and again and constantly thank us for being there… Do I want to open any more? No, I don’t. I’ve got to a stage in my life when I’m enjoying my life – I’m doing yoga three times a week in the evenings now, for instance. Catering is very stressful. I could try and build this into a chain and then sell it, but you have got to put your heart and soul into it to make it work for at least a year and a half. I have a partner and a son and I enjoy other things in life now. I’ve won some awards before, but it’s so exciting to win the Independent Samies award – especially for the staff, because it means they’ve got the recognition that they deserve - they put so much passion into it! At the moment the trophies are by the till, so customers can see them.
The origins of Marmalade I’ve been in the restaurant business all my life, working in restaurants from about 12! I studied institutional management at University: I love cooking but particularly the management of it and I’m very creative. After University I was lucky enough to get an amazing job in Hong Kong, creating restaurant concepts for people and putting a package together for them. At the time Hong Kong was ahead of the UK in terms of restaurants , particularly because of Australian influences and it was a very exciting place to be. There were lots of bankers or lawyers with money, looking to open new restaurants and there was lots of work We would be given a blank sheet for a new concept – an American Rock Bar, for instance - and we would go away and work with designers, write the menu, employ all the staff and so on. In the five years I was there we created about 10 restaurants. When I came back to the UK, I started working for a golf club creating a London-style restaurant for them for a couple of years, and was then headhunted by the Restaurant Group, to help create an Asianbrand which eventually became Wok-Wok. It was very food driven and probably a bit ahead of its time. The problem was that outside of London, most people didn’t even know how to use chop-sticks at the time. We opened something like 14 in three years. Then my brother-in-law Bill decided to open a café connected to his fruit and veg shop. I really wanted to be on the food side rather than operations by then and I moved back to Lewes, which is where I came from originally, and we opened the first Bill’s in April 2000. It was a great success, but in spite of that, it took us five years to open the second (in Brighton), a lot longer than we had originally planned. It took a long time to work the model out, partly because this was the first time a concept like this had been tried. The uniqueness of Bill’s at that time was that you could buy a pound of tomato’s or a load of bread there and also have a cappuccino, and then the remaining tomatoes at the end of the day would be used to make the soup for the next day. But at that time it was extremely difficult to control the margins. The guys that ran Cote eventually approached us about buying it; because they were really good operators, we decided to do a deal with them and I sold most of my shares – they now have 80-odd sites, but Bill is still involved, of course. I had just had a baby and I decided to take some time out. It got to the stage when my son was going to nursery school and on the way to it I used to pass a café on the corner – it was good but I kept thinking it could be so much better. I knew the guy wanted to sell it, so we (my partner Mark, was also in the business with a company of his own) eventually took it over five years ago. It was meant as a hobby to start with really! We closed it after a few months after getting a good idea of how the business worked, pulled everything out and reopened as Marmalade within just ten days. We didn’t use a designer or architect because that was our professional background. I just went to antique shops and got all the old tiles and bits and pieces and Mark got a big old sink for the salad display. We just decided how it was going to look as we went along. The icing on the cake was also that my manager Lou Carter had worked with me in the past and was available at the time. I knew what she did and what she was like and knew she was very creative. In the past I’ve always found it difficult to find staff to maintain the standards that I want and I’m quite strict about that.
www.sandwich.org.uk July 2018 15
BRITISH SANDWICH WEEK
#BritishSandwichWeek PR Manager, Samantha Day reviews the media activity and hype surrounding British Sandwich Week this year…
T
he humble sandwich was celebrated in all its glory during British Sandwich Week last month where we saw #BritishSandwichWeek trending across twitter and other social media channels. From newspapers and magazines to TV and radio, everybody joined in celebrating what is a staple British lunch. British Sandwich Week really hit the airwaves this year. DJ Chris Evans enjoyed some of the award-winning sandwiches during his Radio 2 Breakfast Show, Simon Mayo extolled the virtues of the sandwich during his drivetime show and Eammon Holmes enjoyed a feast of sandwiches during drivetime show on Talk Radio. The BSA featured on BBC Radio across the country discussing the top five sandwiches and talking about the work of the British Sandwich Association.
There were over 200,000 articles about British Sandwich Week both online and across print media. The Sun newspaper ran their own poll testing out high street sandwiches with our 2017 Sandwich Designer of the Year Martin Willsher. Martin
gave his verdict on a UK’s chain’s best ham, cheese, egg, tuna and chicken sandwiches featuring in an interesting sandwich review. The Independent newspaper ran a feature celebrating the sandwich industry and Waitrose Weekend picked up on the twitter hype and ran a story behind the tweet, focusing on the sandwich awards. The Sammies Awards took place ten days before the launch of British Sandwich Week giving time to maximise coverage for some of the winners. Positive coverage was featured with winners promoting their products during this week of sandwich celebration. Our Sandwich Designer of the Year 2018 Kim Hartley indeed helped raise the profile of the vegan sandwich with her winning vegan sandwich being featured on Radio 2 and tried by Chris Evans and his celebrity guest Sue Perkins. Vegan sandwiches became a huge discussion point on twitter with many joining in on the debate about the growth in popularity of the vegan sandwich. #BritishSandwichWeek trended on twitter throughout the week buoyed by the number of celebrity chefs, TV presenters, corporate accounts and BSA members celebrating the sandwich. Many supermarkets joined in with Waitrose, Tesco and Sainsbury’s all targeting activity around British Sandwich Week. Themes across the week included the favourite sandwich fillings, funny sandwich facts and a variety of quirky and innovative sandwiches. On a local level, Independent Sandwich
16 July 2018 SANDWICH & FOOD TO GO NEWS
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Bars across the UK joined in with special sandwiches launched especially for British Sandwich Week. British Sandwich Week reached out to millions of commuters across UK Railway stations thanks to our poster campaign with Network Rail. The campaign ran in printed poster and electronic information points across many of the major UK transport hubs encouraging commuters to buy a sandwich. One thing is certain, British Sandwich Week has given us a great platform to promote the British Sandwich Association, its members and the sandwich, and has become a major event on the culinary calendar. With #BritishSandwichWeek trending across social media we have witnessed an overwhelming response and every year the positivity around this week continues to grow with 2018 being the most successful yet #BritishSandwichWeek #Sammies18 #sandwiches
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Kim Hartley wins
Sandwich Designer of the Year for the second time
Kim Hartley, now Business Development Chef at Mission Foods, won the Sandwich Designer of the Year Award two years ago with 2 Sisters. Now the talented sandwich star has done it again, with her vegan-friendly Gozleme Turkish Toasted Sandwich. How did she do it? She talks here to Simon Ambrose 18 July 2018 SANDWICH & FOOD TO GO NEWS
SANDWICH DESIGNER OF THE YEAR YOU’VE JOINED AN ELITE CLUB OF DESIGNERS WHO HAVE WON SANDWICH DESIGNER OF THE YEAR TWICE. I entered two years ago and won, but I didn’t enter last year – I was too busy changing roles (moving from 2 Sisters to Mission Foods), so I had a year off. I thought I’d have another go this year and I won. I’m pretty good at winning competitions, I think. Will I enter next year? I will probably have a year off but If I’m inspired by the sponsor’s ingredients – which I definitely was this year – I will enter. The beetroot hummus lent itself so well to a vegan product and my gut feel all along was that the Sandwich Designer of the Year would be won by a vegan product this year … and I was right! HOW DID YOU DEVELOP THE SANDWICH? This time round for me was very different, as obviously I’m working for a flatbread company. I had to get my head round what type of flatbread is on trend, and I decided to go for a Mediterranean gozleme, traditional Turkish streetfood. It’s not in the Mission range at the moment but it potentially could be. Doing research is part of my role and this is very popular in Turkey and Cyprus. I travel a lot there and the internet is a very powerful tool as well. It seemed the right thing to do was to team it with the beetroot hummus and make it a vegan product. A traditional gozleme has yoghurt added to it, which stops it from going so crisp, so my first job was to change to having a vegan yoghurt in the dough – I used a coconut cream instead of a dairy.
I added amaranth seeds to it as well – the seeds are very much on trend and I think they’re going to be the next super-seed like quinoa. I added it mainly from a textural point of view. The challenge for a chef with a vegan dish is to get some texture in there and avoid a samey in-the-mouth feel, so adding the seeds added crunch and texture. From a filling perspective, in my head I was in the streets of Turkey smelling wonderful charcoal grilled kebabs, and I thought it be wonderful to try and create a vegan product that had those aromas and tastes, but without the meat. I added a vegan ‘lamb’ which had all the flavours, herbs and spices that you would expect, but it’s made from soya and pea protein. It has the texture of lamb as well, and it was as near as I felt I could get to the real thing. That was teamed with a vegan diary-free Greek cheese that was crumbled over the top, and that was coconut-based. A lot of vegan food has coconut in it and it’s difficult to mask the coconut flavours, so I marinated the cheese for several days in a really good Greek olive oil and some garlic as well, so it had a lovely texture. It had fresh peas, baby spinach, fresh mint and coriander encased inside. To finish it off I deconstructed a baklava - the traditional sweet made of nuts – and made a crumble of that with roasted and salted pistachios with cinnamon and orange oil in it as well. Yes, there’s a lot of components, but once you have everything laid out it’s very quick to assemble.
“
I travelled down to London with a bag full of dough, all at different temperatures, so I could chose which one I wanted when I got there. A lot of work did go into it.
”
www.sandwich.org.uk July 2018 19
SANDWICH DESIGNER OF THE YEAR DESCRIBE WHAT YOU WENT THROUGH ON THE DAY I got up at 2.00am before the cook-off to make the dough fresh. I think this might have been something that set this apart from the other chefs. There were others who had baked bread but not made it fresh. I took raw dough to the final and cooked it fresh there. If I’m doing something I do it right and it helped that I had made the dough the day before. Obviously bread dough is alive because of the yeast and at a certain point it dies. So I made several batches, to be on the safe side. I kept some fresh in the fridge and had some in the freezer, which I got out in the middle of the night. I travelled down to London with a bag full of dough, all at different temperatures, so I could chose which one I wanted when I got there. A lot of work did go into it.
Sandwich Designer 2018 Harvey and Brockless Beetroot and Rosemary Hummus Category WINNER: Kim Hartley – Mission Foods SANDWICH NAME: MAKE NO BONES – Turkish Street Food Toasted Sandwich Target Market: High End Cafe / Casual Dining Resaturant RRP £:5.00 INGREDIENTS: • 50g Harvey and Brockless Beetroot and Rosemary Hummus • 100g Home-baked Kiwicha seed Yufka flatbread • 50g Turkish spiced vegan ‘lamb’ • 15g Crumbled vegan ‘feta cheese’ • 8g Baby spinach leaves • 10g Minted fresh peas • 15g Pistachio, orange & cinnamon Baklava crumb METHOD: 1. Pin the fresh Yufka dough 2. Spread with Beetroot & Rosemary Hummus 3. Scatter over the fresh peas & mint 4. top with baby spinach leaves 5. Add the vegan spiced lamb 6. Crumble over the Vegan feta cheese 7. Sprinkle the pistachio, orange & cinnamon Baklava crumb 8. Fold to form an envelope 9. Griddle on both sides until crisp
20 July 2018 SANDWICH & FOOD TO GO NEWS
There were some fantastic chefs there – the standard was incredible, even from the regional heats. There was a lot of interest and there had been a phenomenal amount of entries. With so much competition you had to be a little bit ahead and think how can I wow the judges? Were there any unexpected hitches? No, it was all plain sailing. The gods were with me without a doubt. The oven worked, the dough was fine, and everything worked great. It could have been a disaster taking raw dough down there; it was risky. ANY NERVES IN FRONT OF THE JUDGES: MARK JONES – THE FOODFELLAS; JO CARTER – FUTURA FOODS; MARK ARNOLD – STREET EATS, AND CHEF THEO RANDALL? What I find is that the nerves come before – I was certainly nervous before - but as soon as I’m on stage they disappear. The judges were really interested in the origin of the breads, but more importantly how I achieved the flavour combination and exactly what the vegan lamb was, how I made it and what the marinade was. It’s an interesting new field to get into. A few years ago there were 500,000 vegans but in 2018 veganism is mainstream and we’re now up to 3.5m. It’s a really exciting time and it really didn’t surprise me that a vegan product won. I did get a little sleep but not much the night before, and then after winning and going to bed at three I had to get up for the Chris Evans show on the Friday morning at 6.0am. Sadly I didn’t get to speak to him. He had the product in the studio – a guest, Sue Perkins, said it was delicious. Any other day than a Friday and I think it would have got a bit more coverage. I’d had a few glasses of champagne the night before and I was still feeling slightly squiffy but I was definitely ready to talk about it. Maybe one day soon I’ll send it in to him again! WHAT WOULD BE YOUR ADVICE FOR A WOULD-BE SANDWICH DESIGNER? I live by the maxim that creativity is intelligence having fun and I’m blessed to do that every day. If you have that passion and enthusiasm it will come through. Devour books and travel, engross yourself in what you love. I love being first to market, and that’s what I’m all about. The market has changed. Consumers are now demanding far more than a chicken or prawn mayonnaise sandwich. There’s always that core element of habit but consumers are more sophisticated and with the global street food trend that we’re all embracing, it’s a really interesting and challenging time for Designers. WHAT WILL YOU DO WITH THE £5,000 PRIZE? I haven’t given it a huge amount of thought but I know I will want to take my colleagues out for a celebratory drink at some point, and probably treat my son to something nice. But I’ve been so wrapped up in the excitement that I’ve won again, and with a vegan product, that it’s early days! But lest anyone gets blasé, we have to be honest, the competition is definitely a tough nut for anyone to crack – let’s not make any bones about it – but it’s always worth having a go.
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BRITISH
SANDWICH
DESIGNER OF THE YEAR 2018
The British Sandwich Association judges travelled the length and breadth of the UK in their quest to ďŹ nd the Sandwich Designer of the Year. Regional heats took them from Newcastle down to Bristol where the judges were wowed with the most amazing creations from brilliant bagels to sensational sourdough. The Grand Final took place on Thursday 10th May at The Royal Lancaster London Hotel where chefs competed to win the Overall Sandwich Designer of the Year and the chance to win the whopping ÂŁ5k prize. We are delighted to announce that our Sandwich Designer of the Year 2018 was:
Kim Hartley - MAKE NO BONES, Gozleme Turkish Toasted Sandwich Business Development Chef at Mission Foods 22 July 2018 SANDWICH & FOOD TO GO NEWS
SANDWICH DESIGNER 2018 Harvey and Brockless Beetroot and Rosemary Hummus Category
H Smith Food Group Shredded Chicken Category
L RALR E V O NE WIN
WINNER: David Worthington – FSC WINNER: Kim Hartley – Mission Foods SANDWICH NAME: MAKE NO BONES – Turkish Street Food Toasted Sandwich Target Market: High End Cafe / Casual Dining Resaturant RRP £:5.00 INGREDIENTS: • 50g Harvey and Brockless Beetroot and Rosemary Hummus • 100g Home-baked Kiwicha seed Yufka flatbread • 50g Turkish spiced vegan ‘lamb’ • 15g Crumbled vegan ‘feta cheese’ • 8g Baby spinach leaves • 10g Minted fresh peas • 15g Pistachio, orange & cinnamon Baklava crumb METHOD: 1. Pin the fresh Yufka dough 2. Spread with Beetroot & Rosemary Hummus 3. Scatter over the fresh peas & mint 4. top with baby spinach leaves 5. Add the vegan spiced lamb 6. Crumble over the Vegan feta cheese 7. Sprinkle the pistachio, orange & cinnamon Baklava crumb 8. Fold to form an envelope 9. Griddle on both sides until crisp
New York Bakery Croll Category
SANDWICH NAME: TRUFFLE CHICKEN PORCINI AND PANCETTA TOASTIE Target Market: Cafes, RRP £:4.95 INGREDIENTS: • 60 H Smith Food Group Shredded Chicken • 2x Toasted sourdough bread • 15g Mushroom pate • 15g Sliced cooked pancetta • 20g Sliced emmenthal • 10g Spinach • 10g Mascorpone • 35 Truffle bechamel Additional Ingredient Info: The truffle béchamel would be a mix made up of- Truffle oil, Béchamel, Ground black pepper, Grated mozzarella, Grated Cheddar cheese METHOD: 1. Make croquetop by adding truffle bechamel to slice of Sourdough and grilling 2. Toast base sourdough 3. Apply mushroom pate to base 4. Add spinach 5. Add cooked sliced pancetta 6. Add Shredded chicken 7. Add sliced Emmenthal 8. Appy mascorpone to underside of croque top 9. Place croque top onto sliced Emmenthal
WINNER: David Llewellyn – Greencore SANDWICH NAME: HEART & SOUL CROLL Target Market: Sandwich bar or cafe RRP £:4.50 INGREDIENTS: • 1 croll New York Bakery Croll • 50g Bourbon braised beef short rib • 1 Smoked sugar glazed bacon crisp • 1 slice melted Jarlsberg Cheese • 55g Homemade burnt mixed pickles • 20g Chicory leaf • 20g Watercress and parsley mayo • 10g Grated homemade smoked jerky
METHOD: 1. Braise beef short rib in Bourbon 2. Fry Bacon until crisp 3. Melt jarlsberg cheese 4. Add homemade burnt mixed pickles 5. Add chicory leaf 6. Spread watercress and parsely mayo 7. Grate homemade smoked jerky
www.sandwich.org.uk July 2018 23
SANDWICH DESIGNER 2018 Norseland Jarlsberg Cheese Category
Newburn Bakehouse Artisan Cob Category
WINNER: Keith Allen – FSC SANDWICH NAME: JARLSBERG AND MUSTARD CRUSTED HAM ‘CROQUE FONDUE’ Target Market: Cafe RRP £:4.49
WINNER: Conor Bird – House of Commons
INGREDIENTS: • 70gm Norseland Jarlsberg Cheese • 2 slices Chargrilled white sourdough bread • 50gm Mustard Crusted Ham • 50gm Sliced Jarlsberg • 30gm Jarlsberg Fondue Additional Ingredient Info: Jarlsberg Fondue sauce to be added after grilling The Jarlsberg quantities in sauce are approximate
SANDWICH NAME: MEATY GRILLED CHEESE Target Market: Sandwich bar RRP £:5.60 INGREDIENTS: • 2 slices Newburn Bakehouse Artisan Cob • 80g Pastrami • 2 slices American cheese • 15g Garlic butter • 50g Sauerkraut
METHOD: 1. Chargrill Sourdough bread slices 2. Add ham to one slice 3. Add Jarlsberg 4. Top with second bread slice 5. Grill until cheese melts 6. Slice and pour fondue sauce over 7. Top with wild garlic (if available) Additional Ingredient Info: Fondue sauce ingredients:\Smoked garlic\White wine\Dijon mustard \Jarlsberg cheese\Cornflour\Milk\Nutmeg\Seasonings
METHOD: 1. Butter bread 2. Add sliced Pastrami 3. Top with cheese 4. Grill 5. Add sauerkraut
Sam Browne Foods British Red Tractor Farm
Assured Pulled Cooked Duck Category
WINNER: Catherine Farrell – Greencore SANDWICH NAME: ’CANADIAN (GOOSE) DUCK’ Target Market: Sandwich bar or cafe RRP £:4.50 INGREDIENTS: • 40g Sam Browne Foods British Red Tractor Farm Assured Pulled Cooked Duck • 1 unit Brioche Bun • 1 table spoon Maple Syrup Dressing • 20g Canadian Style Cheese Curds • 1/2 table spoon Duck gravy • 1/2 table spoon Chicken Stock Mayonnaise • 20g Crispy Shoestring Fries
24 July 2018 SANDWICH & FOOD TO GO NEWS
• 20g Red Cabbage & Apple ‘Slaw • 5g Sliced Spring Onions METHOD: 1. Spread Chicken Stock Mayonnaise on Brioche 2. Mix Duck & Maple Dressing 3. Add Red Cabbage Slaw 4. Add Cheese Curds 5. Add Shoestring Fries 6. Drizzle Duck Gravy 7. Add Spring Onions
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New award success for fast-growing
Around Noon continues to grow rapidly, both in Northern Ireland and at its recently acquired Slough business Chef in a Box. Meanwhile, the food to go manufacturer has added to its string of award wins with a second consecutive Sammie for Overall New Sandwich of the Year. How have they achieved it? Simon Ambrose spoke to CEO Gareth Chambers 26 July 2018 SANDWICH & FOOD TO GO NEWS
PROFILE
N
orthern Ireland food-to-go manufacturer Around Noon has added to its amazing track record of industry recognition in the last few years with a string of accolades. The fast-growing company, which now employs over 300 people, landed two awards in the Sammies 2018. It won the Overall New Sandwich of the Year category for the second year in a row, defeating competition from supermarket retailers including Waitrose and The Co-Op. It also collected the category award for New Sandwich of the Year – Hot. The winning product, Around Noon’s Breakfast Toast, showed that they have one of the best development kitchens in the business. The sandwich, which is already in commercial production, includes black pudding, mushrooms, spring onions,
goats’ cheese, cheddar, bacon and spicy house ketchup on sourdough toast.
“We’re delighted to have one of our new products, the Breakfast Toast sandwich, recognised at The Sammies,” says CEO Gareth Chambers. “They are fantastic awards which give us a lot of recognition. We’re particularly proud to win in the product category. It’s the greatest complement anyone could give us. We have a really strong team ethos and winning culture in the business and to win awards back to back gives everyone in the business such a boost. “We had a full complement of our team at the Sammies when we picked up the award and when we brought the award back to the business, we had a great celebration over the following week when we brought everyone together. It’s a great accolade for us.” The product is already in production for a number of coffee chains and independents. It is just one of several new products the company has brought to market in the
past year with more exciting developments in the pipeline to come. Meanwhile, earlier in the year Around Noon’s CEO Gareth Chambers won Young Business Person of the Year at the Belfast Telegraph Business Awards, in partnership with Ulster Bank. The company has also been named in the Sunday Times Fast-track 100. In the UTV Business Eye Awards, in partnership with Emirates, it was the Newrybased sandwich company Around Noon who scooped the prize for Company of the Year. “This was a huge achievement for us because Northern Ireland is an incredibly entrepreneurial place. Even in our home town of Newry there are some phenomenal success stories in terms of business,” he says. And there’s more - the 33-year-old was also recently announced as one of five NI-based entrepreneurs shortlisted for the 2018 EY Entrepreneur of the Year Ireland awards, now in their 21st year. The winner will be announced later on this year. The company continues to grow rapidly. Last year, it bought Slough-based sandwich manufacturer Chef in a Box and there are plans to become a nationwide manufacturer. The company grew rapidly at around 40-60% a year from 2012 and 2016 and turnover is projected to go from £30m currently to £100m in five year’s time. “We want to position Around Noon as the UK and Ireland’s leading food-to-go manufacturer and to lead the way in innovation and new product development in the industry,” adds Gareth Chambers. Their plans are ambitious, but who can doubt that they won’t succeed after recent achievements. “The past
www.sandwich.org.uk July 2018 27
PROFILE year has been a very strong one for Around Noon. We’re focused on growing our customer-base and manufacturing output across the UK and Ireland and are continuing to add new significant companies and brands to our existing customer-base. National awards like The Sammies are an important part of communicating to new and prospective customers the level of innovation and quality we want Around Noon to be synonymous with,” he added. So how has the astonishing success of the last few years been achieved? “The secret of our success, if there is a single factor, is probably that we have worked really closely in partnership with our supply chain and treated them in the same way that we would our customers. We’ve stuck to our guns and never tried to value-engineer any products that shouldn’t be value engineered. “We’ve also had a really militant approach to product quality. We are entering our 30th year next year and from the very beginning we have never compromised on ingredient quality. “We’re genuinely foodobsessed food to go lovers at heart. Almost everyone within the organisation plays a part in our development. Just being true to our taste buds has been crucial and our long mission is to do things better all the time. “Our development team is excellent. Our executive chef Dave Graham has been gatekeeper for our product excellence and ingredient quality. No ingredient comes into the business without his sign off. He’s also been working closely with me to drive innovation in the business and find new flavours and different ways of growing the food to go market.
“Quite honestly, I think we punch above our weight in this respect. He’s often first to market with something that goes onto be quite big. He’s obsessed with food and I’ve had many a conversation with him about things like different falafals! We do things differently … and that’s something that our clients and customers like.” Meanwhile, the company’s acquisition of Chef in a Box a year on has proved to be a success and over £200,000 has been invested. “We have been really encouraged by the response of the team there to the rebranding of the business to Around Noon and the business is really growing apace - it’s been really positively received. “We’ve changed the production facility to mirror our production site in Newry and we have also started work on a new development kitchen and meeting space for our clients. “We haven’t needed to look at a new site for expansion. We’ve changed the layout and extended the facility further into the warehouse. The important thing is that it has enabled us to make everything from scratch, which is what we’re all about as a company. We can now cook and roast all our own vegetables, our own pasta and noodles and so on. We are very hands on in that respect. “We also launched our Scribbles brand in the UK in February and it’s been a huge success and grown rapidly. “We are now about to launch a high end range of hospitality food this summer. It will be particularly targeted at London initially, but we intend to expand this nationwide.
28 July 2018 SANDWICH & FOOD TO GO NEWS
“In general, we intend to have two to three facilities on the mainland still and nothing we have seen over the last 12 months has deterred us from doing that. We’re not winning business on price; we are sticking to our principles and remain focused at the premium end. We certainly intend to become a national player and a leading light in the industry. The fact that we have been listed in the
Sunday Times 100 list is a great achievement and shows that we are heading in the right direction. “Yes, it is a very competitive market, there’s no question of that, and we will be competitive (every customer wants value for money) but, at the end of the day, if you provide quality ingredients customers know there’s a price to be paid for it. We don’t make ridiculous margins – we’re setting
PROFILE seems to have worked! “It has tripled in sales and will double sales again over the next 12 months as a bare minimum. It has been a strategic acquisition for us that really complements our existing offering. Our customers spend in excess of £10m annually on bakery items, so there is real demand for the kind of products that we offer through Sweet Things. “We very much want to offer a one stop shop. We now produce about 60 different types of ‘food on the move’. “What’s undoubtedly true is that the industry has really changed and it’s all about a broad range of food to go. So we do a fantastic range of bakery products, sandwiches, hot eats, fruit pots, all of our fruit, yoghurts, pasta pots. We are still keen to grow that portfolio significantly over the years to be able to offer our clients everything they need. We are obsessive about this market.”
ourselves up for the future after all – but margins that will help the business grow. There are also some sectors that we will not go into because it’s all about price.” Another major development has been the astonishing success of its acquired bakery, originally called Sweet Things late in 2016 and rebranded subsequently by Around Noon as Sweet Things Bad Ass bakery!
“The range at the time of the acquisition was a fairly traditional artisan range of products, but we had the idea of coming to the food to go market with more over the top, rock and roll, irreverent items. We launched a range of boozy cup cakes for example, and fantastic seasonal products for Christmas and Halloween. We treated the team like a rock and roll style band of bakers and it
AROUND NOON HISTORY Gareth Chambers seems to have a remarkable impact on the business in a relatively short space of time. His parents started the business at home in 1989, gradually moving the business into production facilities and building the foundations of the success it is today.. Gareth had embarked initially on a career in TV production but at weekends would help out in the business. In fact, he’s actually done pretty much done every job in the business – certainly an advantage when it comes to leading a company. “I was perfectly happy in the career I had chosen for myself after university, but increasingly I became really enthused by manufacturing and got such a buzz on the
factory floor whenever I did a shift at the weekend or in the evenings. “I was fascinated to see the ideas that we were coming up with brought to life very quickly. TV is always said to be a very fast-moving environment but I don’t believe there’s a faster-faced one on planet earth than food to go! So, almost overnight I decided to quit my job in media and come into the business in a sales role. I was eventually appointed CEO in 2012. “The first thing I did was start to build a senior team and decided we needed to grow at pace. Between 2012 and 2016 we grew rapidly at around 40-60% a year. At the same time I had decided we had to move across to England as well, so after factoring in extra costs like ferry prices we developed a plan called Let’s Get Off This Island. “It was about this time that I met Howard Farquhar (ex-Brambles and Tasties). My parents had decided to sell the business. I wanted to buy it and Howard and I put together the management buy-out. We sat down and decided to come up with a plan to develop a national business. He and I both wanted the same things. “Howard has been a fantastic business partner and mentor. Both of us are very hands-on and we’ve equally invested our time and energy in the business; we’re keen to continue on and grow together and create something we’re really proud of. “We have an ambition now to grow the business to £100m by 2021, from around £30m at the moment. We are very clear about our plans – we know exactly what we want to do.” You’d have to be a brave man indeed to bet against that happening.
www.sandwich.org.uk July 2018 29
SHOPFITTING
Food to go is no o g & b a r g t s ju r e g n lo CHANGES in consumer attitudes to grocery shopping have created challenges to retailers, but they have also created opportunities for forward thinking operators, who are prepared to embrace change. Fri-Jado UK’s Director of National Accounts, Gary Thacker, explains: “The growth of on-line grocery shopping, with store pick-ups and home deliveries, has reduced the number of in-store visits for big weekly or monthly shops for many consumers. As a result a culture of ‘little and often shopping’ has evolved, with consumers making more frequent visits to local convenience stores, rather than out-of-town superstores.” Thacker believes that convenience stores can benefit from this increased footfall by providing customers with a full shopping experience rather than simply the opportunity to buy goods: “Shopping is a sensual experience, where customers wish to see, smell and, where appropriate, touch goods, encouraging browsing and promoting impulse purchases.” This is particularly true of the food to go sector, which is one of the fastest growing areas in UK food retailing, with an estimated value of £20 billion in 2018. Traditional grab & go, comprising a sandwich and a packet of crisps, is being replaced with full service food to go offers, meeting consumer demand for a broader menu range, including freshly cooked hot products.
Food to go is no longer just for eating on the move and lunchtime snacking: it now also meets the requirements for fast and convenient dining at home. Thacker reports that as a result FriJado UK has experienced an increase in demand for its Custom Counters as operators seek to set themselves apart from other retailers in a very competitive market. “Retailers and equipment concept specialists are specifying our unique serve over counter solutions, which provide aesthetically pleasing presentation, optimum food quality and maximum visibility of food to go.” Fri-Jado’s Custom Counters may be designed to customer supplied parameters, including size, profile, interior configuration, lighting and accessories. They are offered with a choice of easily cleaned square or curved glass profiles and straight or recessed underframes to meet retailers’ preferences. A variety of counter illumination options may also be specified to further enhance the visibility of product on display. A feature of the company’s Custom Counters is the ability to multiplex hot and chilled units, to create in-line seamless configurations for the complementary merchandising of cooked and chilled food. The modules feature triple glazed side panes, which ensure excellent insulation and prevent heat transfer between units. The hot counters benefit from upper
30 July 2018 SANDWICH & FOOD TO GO NEWS
radiant heat and a precision controlled humidification system, holding product at 65°C or above, throughout the unit, ensuring food quality and safety. Chilled units incorporate high performance refrigeration and precise humidity control to maintain stable storage temperatures. The design incorporates a low velocity airflow, which significantly reduces food dehydration, for optimum food quality, freshness and appearance. Accurate temperatures in both the hot and chilled units ensure that product is held over extended periods, without deterioration in quality or appearance, reducing the amount of food which may be price discounted or thrown away. As standard, the counters are manufactured in stainless steel facilitating cleaning regimes. Fri-Jado’s Custom Counters may be supplied with a wide variety of finishes, including tiled, stone and wood cladding to meet house livery and style. Logos, signwriting and branding may also be accommodated for personalisation of counters. The company offers a design service using its proprietary ‘Configurator’ 3D modelling software, with which Fri-Jado UK engineers are able to produce fully rendered illustrations of proposed counter layouts. The software allows customers to view realistic representations of proposed designs at the concept stage, simplifying the specification and quotation processes.
COOL PACKAGING FOR WARM WEATHER Brand new KC Pot Range
The KC Range of four round pots is made from premium high-clarity rPET that promotes optimum visibility on the shelf. The pots are perfect for pasta, salads, olives, fruit pieces, muesli and other food options. A robust one-size-fits-all lid maximises convenience and enhances presentation. And made from rPET material, the range is a highly sustainable, recyclable food-to-go option that meets the surging demand for ecopackaging from both consumers and foodservice operators.
Get in Touch
+44 (0)20 8443 9100 enquiries@tri-star.co.uk
in collaboration with
PROMOTIONAL
Huhtamaki
Aim To Help Foodservice Operators With Environmental Action
D
avid Biggs, Huhtamaki UK Sales & Marketing Director, explains key terminology and suggests how we can all take action to drive responsible behaviour in the industry. With research from Huhtamaki suggesting that 73%* of consumers are buying food-to-go at least once per week (that’s equivalent to over 24 million*** consumers!) plus a huge 80%** of the UK population are buying takeaway hot drinks, the food and drink to go market is experiencing significant growth. With a recent piece of research from IGD indicating that the takeaway market could be worth £23.5billion by 2022, the requirement for suitable packaging continues to grow. With the continuing growth of takeaway drinks, street food, grab & go and food trucks etc., suitable and fit for purpose food and drink packaging is essential. Packaging must enhance the consumer experience by ensuring that its content is delivered looking delicious, at the right temperature and in perfect ‘freshly served’ condition. It should also be easy to open, to eat or drink from and to dispose of responsibly. It should be easy to open, to eat or drink from and to dispose of responsibly. Huhtamaki produces a complete portfolio of products which are compostable or recyclable and one of the most comprehensive paper cup ranges available, again with the option of compostable or recyclable cups. There is a vast range of packaging available and the benefits to the takeaway sector of versatility, insulation, protection and convenience are clear. Recent months have seen increasing information and commentary
in the media around recycling, compostability, sustainability and responsible sourcing and with an increase in awareness of these issues comes confusing data. Recycling can be a complicated area to understand; there is a lot of information circulating and the terminology can be confusing or misleading, but it’s an area that Huhtamaki has always been focused on and the recent increase in consumer and business comprehension of the issue has enabled us to sharpen and add detail to our communication around our product range and its environmental attributes. Through our relationships with our customers, industry bodies, the media and cup recycling companies, we try to ensure that the facts around recycling are clear and well understood. We are also ardently pushing the fact that our products are made in the UK and Europe as we feel strongly that the foodservice industry should look to support ‘local’ manufacturing. It can be difficult for a café owner or any other foodservice business providing a takeaway service to know what they can do to help the environment. First of all it is important to understand some key terms that are excessively used and often misunderstood:SUSTAINABILITY A sustainable product is one from a source which can be continually replenished naturally (such as wood from trees that are replanted) without depletion of natural resources (such as non-sustainable wood which results in deforestation). Paperboard made with wood fibre sourced from sustainably-managed forests is a totally renewable resource
32 July 2018 SANDWICH & FOOD TO GO NEWS
and in partnership with suppliers, Huhtamaki has implemented a completely certified supply chain of responsibly-sourced paperboard. All of the paperboard used to make Huhtamaki hot/cold/vending paper cups (such as enjoy, Impresso) and cartons (such as Relish, Taste) is fully traceable to sustainably managed, certified sources and is either PEFC or FSC certified. RECYCLING Takeaway paper cups that we use for our coffee or tea are recyclable and can be turned into many things such as paper notepads and other office supplies. They need to be collected by a waste contractor or a cup
PROMOTIONAL To ensure clarity within the foodservice sector, Huhtamaki have outlined their range of products and their environmental credentials.
compostable cup should never be put into a general recycling bin as it could contaminate the recycling process. So, this is where we need collaboration between government, industry bodies, local councils, retailers, cup manufacturers and recyclers – to get more cup recycling bins into areas where consumers can deposit their takeaway paper cups. If you walk down your local high-street today, you will probably see a standard general rubbish bin and this is where we need to start to see change.
recycling company where they can be sent to one of the UK paper mills who collectively have the capability and capacity to recycle all of the UK’s annual 2.5bn paper cups. As with other recycling, a dedicated cup recycling bin is required and this is where there is a disconnect. Regardless of whether you are cup recycling or cup composting, a used cup must be deposited into the correct bin supported by the appropriate infrastructure. Putting a paper cup into a normal recycling bin will mean it generally ends up in landfill and a
COMPOSTABLE There has been a lot of talk about compostable products recently and yes, they can be a great solution. Compostable products break down in 12 weeks in industrial composting facilities, but in order to do this they have to be collected and sent to an industrial facility, they shouldn’t be put into a recycling bin. A compostable cup will break down when subjected to the correct composting environment so check the products you buy are
Huhtamaki UK Ltd.
Tel: +44(0)2392 512434 www.huhtamaki.com/web/foodservice-uk
certified to EN13432 which is the European norm for compostability. Unless compostable cups are placed in the correct bin supported by the appropriate infrastructure, collected and taken to an industrial composting facility, they do not fulfil their intended end of life solution. So what can be done to start to improve recycling rates? Huhtamaki have used the escalation in positive awareness to forge stronger relationships with customers and local council, resulting in several new recycling schemes being conducted or trialled. We are committed to increasing recycling rates to make it easier for consumers to recycle our products and we continue to evaluate any new materials and coatings with a view to assessing their commercial viability. We are proud to be a founding member of the Paper Cup Recover and Recycling Group (PCRRG), a fully funding signatory of the ACE UK agreement and a member of the Simply Cups Recycling scheme. At the forefront of driving change within our industry, we are instrumental in supporting and aligning with industry bodies that can help to facilitate this process.
* **
Huhtamaki commissioned independent consumer research into food to go consumption within the UK. Independent consumer research commissioned by Huhtamaki into consumer attitudes towards takeaway hot drinks and the use of disposable cups within beverage services found on the UK high street. *** Figure based on the universe of adults over 18 years old in the UK (53 million), according to the Office for National Statistics.
www.sandwich.org.uk July 2018 33
SAMMIES AWARDS 2018
SAMMIES AWARD WINNERS 2018 THE INDEPENDENT SANDWICH RETAILER AWARD WINNER Marmalade, Brighton
THE BSA SANDWICH MANUFACTURER AWARD WINNER Bradgate Bakery
Equipment/Packaging Category Adande Refrigeration Ltd – Aircell Grab & Go Cabinet
THE EN-ROUTE SANDWICH RETAILER AWARD WINNER BP
THE BSA TECHNICAL EXCELLENCE AWARD WINNER RAP - Rapid Action Packaging Ltd – The MA Food Tray
THE SANDWICH MARKETING AWARD WINNER EAT – The Grill Club
THE SANDWICH CONVENIENCE RETAILER AWARD WINNER The Co-Op THE SANDWICH MULTIPLE RETAILER AWARD WINNER Morrisons THE CHAIN SANDWICH RETAILER AWARD WINNER This award is judged in the following four categories and the winners are: • Specialist Sandwich Bar - Pret • Bakery - Greggs • Cafe - Caffe Nero • in-Store Cafe – Waitrose THE WORKPLACE & CATERING SANDWICH RETAILER AWARD WINNER Compass – Foodbuy
THE NEW SANDWICH AWARD WINNER THE OVERALL WINNER Around Noon - Breakfast Toast
THE CATEGORY WINNNERS: New Sandwich Award - Hot Around Noon – Breakfast Toast New Sandwich - Innovative Waitrose – Good to Go Jerk Spiced Chicken Roti New Sandwich - Seasonal Waitrose - Good to Go Spiced King Prawb Cocktail Sandwich THE NEW SANDWICH PRODUCT AWARD WINNER
FOOD TO GO INNOVATION AWARD WINNER Product Category Pure – Halloumi & Super Grain Salad Equipment/Packaging Colpac – Zest Range FOOD TO GO NEW PRODUCT DEVELOPMENT AWARD WINNER Booths - Food to Go Range FOOD TO GO RETAILER AWARD WINNER Booths THE SANDWICH INDUSTRY AWARD WINNER Pam Sainsbury
THE WINNERS Ingredient Category Norseland – Ilchester Black Cheddar Total Eclipse
www.sandwich.org.uk July 2018 35
SAMMIES AWARDS 2018
Marmalade’s Tania Webb, Jamie Flood and Simon Gale receive their award
Overall Independent Sandwich Retailer Award WINNER: Marmalade, Brighton OTHER CATEGORY WINNERS WERE: Independent Bakery Sandwich Retailer category Pinkmans Bakery, Bristol; Independent Sandwich Shop Retailer Andre’s Food Bar, Portsmouth; Independent Delicatessen Sandwich Retailer Hells Kitchen
The Co-op’s Food To Go Buyer Rachel Marshal and colleague collect the award from RAP’s Sales Director Martin Beaver
Sandwich Convenience Retailer Award WINNER: Co-op Food
36 July 2018 SANDWICH & FOOD TO GO NEWS
Pam Sainsbury, Sammies organiser for many years until her retirement in December, receives the award from BSA director Jim Winship
The British Sandwich Industry Award WINNER: Pam Sainsbury
BP UK Food Service Manager, Gemma Clarke receives the award from Greencore’s Head of Marketing Katie Carver
En-Route Sandwich Retailer Award WINNER: BP
SAMMIES AWARDS 2018
RAP’s Paola Carceles, Sustainability and Compliance Manager and Benn Ely, Sales Executive, collect the award from Agrial Fresh’s Commercial Director Anthony Greenwood
Norseland’s Senior Brand Manager Lisa Harrison collects the award from Geeta’s Director of Business Development Nitesh Shah.
BSA Technical Award
New Sandwich Product Award - Food Ingredient Category
WINNER: RAP with The MA Food Tray
WINNER: Norseland Ilchester Black Cheddar Total Eclipse
Tulip’s Commercial Director, Clare Bocking, presents the award to EAT’s retail marketing manager Catherine Monaghan
The Sandwich Marketing Award WINNER: EAT: the Grill Club
Adande’s National Project Manager, Jan Quilliam (centre), is pictured receiving the award from Nitesh Shah (left) Director of Business Development at Geeta’s Foods and Theo Randall (right) Michelin Star celebrity chef and head judge of The Sammies Awards.
New Sandwich Product Award Packaging / Equipment Category WINNER: Adande Refrigeration Ltd – Aircell Grab & Go Cabinet
www.sandwich.org.uk July 2018 37
SAMMIES AWARDS 2018
Chain Sandwich Retailer Award
Greggs’ Product Development Manager Kate Jones and colleagues collect the award from Lunch Group’s Event Director Chris Brazier
Bakery Chain Category WINNER: Greggs
Development Chef for Pret, Charlotte Gaffer collects the award
Hannah McKay, Caffe Nero’s Head of Food and colleague collect the award
Café Category WINNER: Caffe Nero
Oliver O’Mara, Buyer, Tim Daly, Brand Developer, Sue Tello, Commercial Manger and colleagues collect the award
Specialist Sandwich Bar Chain Category
Café In-Store Category
WINNER: Pret A Manger
WINNER: Waitrose
38 July 2018 SANDWICH & FOOD TO GO NEWS
22 years committed to Removing Avoidable Plastics Widely recyclable packaging systems
Reducing plastic by 85% Environmentally responsible
Reducing Waste Sourcing raw materials from well-managed forests
Sustainable materials Minimising food waste Lightweight materials Reducing carbon emissions rapuk.com
Rapid Action Packaging Ltd, Mansel Court, 2A Mansel Court, Wimbledon, London SW19 4AA T +44 (0) 20 8069 0700 F +44 (0) 20 8069 0701 E info@rapuk.com www.rapuk.com
NEWS The New Sandwich Award
Waitrose’s Helen Joslin, Buyer, and Nicholas Imbusi, Technical Manager collect the award from Michael Conway, Coveris Category Sales Director, Food To Go
Waitrose’s Nicholas Imbusi & Helen Joslin, collect their award from Michael Conway, Coveris Category Sales Director, Food To Go
New Sandwich Award Innovative Category
Promotional/ Seasonal Category
WINNER: Waitrose Good to Go Jerk Spiced Chicken Roti
WINNER: Waitrose Good To Go Spiced King Prawn Cocktail
Around Noon’s Gareth Chambers, CEO and Dave Graham, Executive Chef collect their award from Michael Conway, Coveris Category Sales Director, Food To Go
Hot Eat Category and Overall Winner WINNER: Around Noon, Breakfast Toast
40 July 2017 SANDWICH & FOOD TO GO NEWS
The all New Jiffy Banquet www.jiffytrucks.co.uk Jiffy are proud to introduce their latest Hot and cold snack food delivery vehicle. Our new Banquet is based on the latest E6 1.9 3.5T Isuzu Grafter, together we’re Streets ahead.
To find out more about this new model, or mobile catering in general please feel free to call us, with over 40 years experience we’re sure to have the answer. Good things come to those who get out there and make them happen!
Tel 01274 596000
sales@jiffytrucks.co.uk
To advertise call Paul Steer on 01291 636342 July 2017 41
SAMMIES AWARDS 2018
Jonathan Wright, Category Manager for Compass and colleagues collect the award from (left) Gareth Chambers, CEO of Around Noon
Bradgate Bakery’s Production Director Paul Old collects the award from (Right) Millitec’s Managing Director Richard Ledger
Workplace and catering Sandwich Retailer Award
BSA Sandwich Manufacturer Award
WINNER: Compass
WINNER: Bradgate Bakery
Tess Callaghan, Morrisons’ Senior Buying Manager and colleague collect the award from (left) Raynor Foods’ Managing Director Matt Raynor and Director Heather Raynor
From Booths Louise O’Hara, Marketing Manager, Sunil Chapanery, Buyer and Gemma Haye, Product Developer, receive the award from Dawn Farms Business Development Manager, Jon Watkin
Sandwich Multiple Retailer Award
Food to Go Retailer Award
WINNER: Morrisons
WINNER: Booths
42 July 2017 SANDWICH & FOOD TO GO NEWS
6168COVE
6168COVERIS TRADE ADVERTS ART.indd 1
23/02/2018 17:20
SAMMIES AWARDS 2018
Mission Foods’ project delivery manager Gareth Palmer presents the award to Booths Louise O’Hara, Gemma Haye and Sunil Chapanery
Food to Go New Product Development award WINNER: Booths Food To Go range
Piotr Kwiatek, Colpac’s Operations Director, receives the award from (left) FSC’s Commercial Director Jeremy Simpson
Food to Go Innovation Award Packaging Category WINNER: Colpac Zest range
Thank you The evening also included a charity raffle, sponsored by 2 Sisters. Senior Category Manager Fiona Killen, drew the winning tickets.
The FareShare team raised £2,200 Pure’s Edward Bentley and colleagues collect the award from FSC’s Commercial Director Jeremy Simpson
Food to Go Innovation Award Product Category WINNER: Pure Halloumi and Super Grain Salad
44 July 2017 SANDWICH & FOOD TO GO NEWS
M A R T I N M AT H E W & C O
M A R T I N M AT H E W S A N D W I C H F I L L I N G S
OUR BRAND Martin Mathew & Co, home of the Riverdene brand of canned foods, is a leading Importer and Distributor in the UK, supplying canned and ambient packed foods, oils, vinegars and pasta to the catering, foodservice, manufacturing and retail sectors.
OUR SANDWICH FILLINGS We supply a range of sandwich fillings including sweetcorn, tuna, corned beef, jalapenos, sundried tomatoes and a range of jams and peanut butters.
Tel: 01992 641641 Email: sales@martinmathew.co.uk www.martinmathew.co.uk
SANDWICH FILLINGS • • • • • • • • • • • • • •
Sweetcorn Sliced Jalapenos Tuna Chunks Tuna Flakes Sliced Mushrooms Artichokes Hearts Roasted Red Peppers Sliced Black Olives Sardines Pork Shoulder Corned Beef Honey Marmalade Jams
Winner
AWARDS 2018
Workplace and Catering Sandwich Retailer Award COMPASS Group UK & Ireland, the UK’s largest food and support services firm, was named the ‘Workplace and Catering Sandwich Retailer 2018’ for the second consecutive year at The British Sandwich Industry Awards (The Sammies). Chop Chop was developed by Compass’ in-house food development and nutrition team in partnership with high profile chefs, suppliers and Foodbuy, Compass’ procurement division. It now includes around 150 items including sandwiches, salads, snack pots, paninis, toasties and fruit pots. The awards ceremony, which took place on 10 May, celebrated the very best of the sandwich and food-to-go industry. Compass received the title for its Chop Chop sandwiches, which launched across the business in early 2017 and are available in client sites including hospitals, universities and retail outlets. Over the past year, Compass has continued to develop the Chop Chop offer, introducing two seasonal ranges, reviewing and enhancing premium items and launching a hot food-to-go offer, as well as
significantly cutting calories from its products. As a result, Chop Chop has seen sales growth of over 30% since launch. Louise Pilkington, Marketing Director at Compass Group UK & Ireland, said: “Winning a Sammie two years in a row is great news. After launching Chop Chop, we’ve
continued to review and improve the range, through frequent competitor benchmarking and product development led by market insights and customer feedback. This has kept Chop Chop current and competitive and this award, alongside our growth in sales, demonstrates we’re hitting the mark.”
New Sandwich Award AROUND Noon’s Breakfast Toast product was created in response to a brief to add a light breakfast option to ranges using a variety of traditional breakfast ingredients. The product includes smoked streaky bacon, Clonakilty black pudding, roasted sliced mushrooms with a spread of sweet spicy Cajun ketchup, spring onions, red cheddar cheese and creamy goats cheese. The company chose
a traditional stone baked sourdough for the carrier. The product is assembled and pre-toasted before being blast chilled and packed. This gives the product a great visual effect on shelf as an obvious hot eat. The product is aimed at the convenience and forecourt retail market. The product is innovative in that it ticks all the boxes in terms of taste, capturing all those traditional breakfast
46 July 2018 SANDWICH & FOOD TO GO NEWS
flavours, it satisfies the breakfast market with a light, visually-enticing
product and is an ideal choice for the busy customer on the go.
A Company Of Foodies, For Foodies Creative Pizza&Pasta Toppings
Chargrilled and Marinated Vegetables
Research and Flexibility
Add a touch of magic to any sandwich with Geeta’s Chutneys
Pesto, Tapenades and Vegetable Purées
Also great as an ingredient for Sandwich Fillings, marinades, as well as for Toasties and Jacket Potatoes.
Semi/Sun Dried Tomatoes Mushrooms and Truffles Olives
Sun Dried Tomato Paste
Product information and samples: Contact Geeta’s Foods Ltd on 020 8450 2255 or at trade@geetasfoods.com. Stockists: Contact Pettywood & Co Ltd on 01264 345500”
Food Finders (UK) Ltd offers an affordable, flexible, customer focussed solution to procurement. Market experience and knowledge teamed with a robust supplier framework allows us to obtain and supply the right product to meet your needs and budget. Derek or Abi will be happy to help.
call 01962 738449 or email abi@food-finders.co.uk
Taste Sensation Take control of your fillings
• A fresh approach to sandwich fillings. • Minimise cost, waste and chilled storage. • Maximise flavour, multi use and customer feedback. • Telephone or email for a free sample trail pack.
Email: fruishion@btinternet.com Telephone: 01425 674669 www.tastesensation.info
To advertise call Paul Steer on 01291 636342 July 2018 47
Winner
AWARDS 2018
Chain Sandwich Retailer Award Bakery category
GREGGS picked up the best chain in the bakery category, recognising its successful food-to-go range. With over 1,850 retail outlets throughout the United Kingdom, Greggs has become a national favourite throughout the day, be it for breakfast, lunch or a late afternoon snack. The company was delighted to be recognised with ‘The Bakery Chain Sandwich Retailer’ Award as a huge accolade to its commitment to providing a growing range of high quality, great tasting, freshly prepared food, at affordable prices. Established for almost 80 years, in 2013 the business diversified its growth strategy, transforming it from a traditional bakery business into a modern, attractive food-on-the-go retailer, bringing about significant changes to the quality and relevance of its product offer as well as the positioning and refurbishment of its shop estate. The business is investing £100 million to support growth and reshape its own supply chain in order to compete more effectively in the foodon-the-go market. The retailer has developed its range of freshly prepared foods in line with changing food trends, improved shops and invested heavily in its customer service. The roll out of its successful food-on-
the-go format has kept sandwiches at the heart of the business, with an increase in the sale of sandwiches and an ever-increasing growth within the hot category - especially with the introduction of breakfast sandwiches. Greggs has moved with industry changes and its Balanced Choice Range all contain less than 400kcal and are green or amber on the DoH traffic light system for fat, saturated fat, sugar and salt. It is also changing how people view it in the market place, focusing on new and emerging trends and is making huge strides in its vision of becoming the customers favourite for food on the go.
The high street chain continues to offer fantastic value for money with great deals, maintaining their £2 breakfast deal and £3 sandwich deal for over eight years. What does winning the award mean to Greggs? Malcolm Copland, Commercial Director, is delighted that Greggs has once again been recognised for the developments they continue to make within the business. “Recognition from the British Sandwich Association is testament to our team and the part we all have to play as we continue to develop and innovate, ensuring a positive experience for customers that visit our shops across the UK.”
Chain Sandwich Retailer Award Specialist sandwich bar category HIGH street chain Pret has revolutionised the office lunch, offering a healthy, fast and tasty lunchtime alternative and the British Sandwich Association has recognised the chain in this year’s Sammies Awards. Pret prides itself on offering a menu of handmade natural food, freshly prepared in shop kitchens. From its first store in 1986, it has grown on an international level with over 500 shops across the world, including operations in the USA and Dubai.
Each Pret sandwich is made by hand in each shop kitchen, freshly prepared that day with no sell-by date. Menu choices include crayfish and avocado, curried chickpeas and mango chutney and familiar favourites like ham and cheese and egg mayo. The judges commented: “Pret has significantly upped the high street game. The shop looks good, staff are friendly and there is a really good selection of sandwiches.”
48 July 2018 SANDWICH & FOOD TO GO NEWS
Winner
AWARDS 2018
New Sandwich Product Award Food Ingredient category ILCHESTER Black Cheddar Total Eclipse Slices has won the Innovation Award for Best New Sandwich Product at The Sammy’s Awards 2018. The rich and smooth black cheddar, naturally coloured with natural cocoa and carob to give a unique malty flavour. Sam Day, PR for the Sammies Awards, commented: “Ilchester won due to the interesting twist on a popular sandwich filling. It is well-flavoured and would be a tasty
ingredient when melted in a sandwich.” Lisa Harrison, Ilchester’ s Senior Brand Manager, adds: “We are delighted to have won an innovation award for the Ilchester Black Cheddar Total Eclipse Slices. The slices turn completely black and glossy upon melting hence the name Total Eclipse – so it’s something totally different for the sandwich market – and they also taste great!’ The Black Cheddar Slices are available via Norseland Ltd.
New Sandwich Product Award Equipment/Packaging category ADANDE Refrigeration’s Aircell Sarma open front, integral refrigerated Grab & Go cabinet won the ‘Packaging & Equipment’ category at the Sammies Awards 2018. In making the award, the judging panel recognised that the Aircell Sarma Grab & Go display case had demonstrated genuine product innovation. The Aircell system works by dividing the cabinet’s merchandising envelope into separate air flow managed cells with small, low pressure air columns. Each cell has its own air curtain, which is more efficient than a full height canopy-to-base air curtain on a conventional multi deck case. The net result is less pressure on the inside of the air curtain of each cell and a substantial reduction in cold air spillage. The technology is particularly suited to harsh environments, often found in food to go outlets and convenience stores, where cross draughts can exacerbate cold air spillage. Aircell provides tangible food to go focused features for the retailer. The significant reduction in cold
air spillage means that there is less duty on the refrigeration system, creating energy savings. During an in-store trial, air temperature within an Aircell® Grab & Go cabinet was measured to a bandwidth of 3°C, compared with an average range of 13°C in the store’s existing open front multi deck. Aircell cabinets also provide benefits for the shopper. The tight cabinet temperature bandwidth ensures that food is held at the
optimum temperature for freshness, quality and experience, improving the eating experience. The chilly store conditions created by cold air spillage is eliminated, creating a warmer shopping experience for the customer, promoting browsing and increased sales. The open front nature of the Sarma cabinet also provides unfettered access to merchandise, which is a prerequisite for food to go operations. Adande’s Sales Director, Karl Hodgson, stated: “Aircell is a unique and disruptive technology, which saves energy, increases sales, maintains product quality and improves the shopping experience. This award further endorses the credentials of Aircell® open front cabinet technology, highlighting real benefits for the display of chilled food to go in foodservice and convenience retailing operations.” It follows the success of the Aircell Grab & Go cabinet at the Food & Hotel Asia SCI Equipment Awards in Singapore and the FCSI UK & Ireland Sustainable Catering Equipment Awards 2017. www.adandeaircell.com
www.sandwich.org.uk July 2018 49
Winner
AWARDS 2018
The En-Route Sandwich Retailer Award WINNER of the En Route Retailer Award, BP has significantly developed its business to build consumer trust in an area that has historically struggled in terms of the quality and provenance of ingredients. BP has relaunched their food-on-the-go range to improve the quality perception of their hot and cold sandwiches through an entire brand redesign, recipe improvements and the introduction of seven new
products. Amongst the NPD was a Breakfast Triple which has been consistently the bestselling cold sandwich in the range since launch. Operating on the same forecourt as Wildbean Café and M&S, BP has grown sales through these partnerships offering a onestop shop for passing trade. The company has successfully responded to the change in British shopping habits as consumers opt for smaller convenience stores over large
supermarkets. Sales and UK Food Service Manager Gemma Clarke is delighted the business has been recognised with a Sammies Award: “This area of the market has always struggled and we have
worked hard at BP to develop the business and instil a new level of consumer confidence. Recognition from the British Sandwich Association is testament to the team and the developments we are making as a business.”
Food To Go Retailer Award And Food To Go New Product Development Award SUPERMARKET chain Booths picked up two awards at the Sammies this year, winning the Food to Go Retailer Award and the Food to Go New Product Development Award for their Food to Go Range. Booths took the decision to completely overhaul the chilled food to go range looking at everything from product, meal deal proposition, packaging, design, point of sale and marketing. As a North West business, its food to go range is produced using local suppliers where possible and this is communicated with the food range’s clear packaging communications. The new food to go range has taken on a new packaging design with colours to reflect the product flavours and an easy to navigate, clear text approach which indicates the main flavour of the product, making it easier for customers to grab lunch on the go.
The chain launched its first food to go Meal Deal in 2016 but in 2017 they relaunched the deal to 4 for £4 enabling customers to flex with a broader food to go deal, offering choices from sandwiches, salads, sushi, Booths fruit bag, Tyrrells crisps, Booths cake bars, Booths nut/seed bags, Lindt chocolate bar, Collective yoghurt and a range of drinks. This deal really offers customer more choice during the week at amazing value for money. Whilst undertaking this project Booths also spent some time reviewing their Hot Food to Go proposition and increased
50 July 2018 SANDWICH & FOOD TO GO NEWS
its choice offering with the introduction of ready meals, jacket potatoes, hot sandwiches, chicken, a breakfast range and a selection of pastries including a new popular favourite, the veggie samosa. The new range has also taken seasonality into consideration with Summer, Christmas and even Halloween specials like the Spicy and Spooky Banger. Booths Hot Christmas Sandwich went down a storm with customers. Its mission was to improve the food to go offering to its customers and three years later that
mission has been achieved with a full product offer for customers from healthy to indulgent covering meal options from heat-up pots and classic sandwiches to samosa snacks and cake bars. Head of Brand, Abby Talbot said: “We have a small and dedicated propduct development team at Booths and we’re really delighted to have done so well in these awards. We relaunched our Food to Go range last year and it’s been a hit with customers, but it’s brilliant to have our efforts recognised by our peers.” “We take care to source a lot of our ingredients locally. The cracked pepper bread is freshly baked, the ham hock 100% British, the eggs are free range and the mustard mayo gives it a deli fresh taste. Our teams took the basic ham and egg sarnie to the highest level of great taste and quality, a classic reinvented “Booths” style.”
a much more natural approach
Introducing the latest eco-friendly straws to join our collection At Herald, we’re keen to offer our customers a wider range of green products. Our new selection of paper straws and plant-based, PLA (corn starch) plastic straws boosts our eco-credentials while meeting the demand for a more environmentally-friendly choice. Our paper straws are available in a selection of block colours and our 100 per cent biodegradable, PLA straws come in black and clear. Both straws provide eco-friendly options, giving café and food to go outlets the opportunity to offer their customers a considered and ethical alternative.
See how Herald can improve your business Tel: 0208 507 7900 • sales@heraldplastic.com • www.heraldplastic.com
Winner
AWARDS 2018
Chain Sandwich Retailer Award In store café category WAITROSE Café’s efforts were recognised in this year’s Sammies, winning the Instore Café Chain Award. Over the past year the chain has significantly upgraded their food range, covering both breakfast and lunch day-parts, and has included lines to broaden the appeal to those seeking healthier and plant-based options. The chain has focused on lunchtime and breakfast with the aim of driving interest back and to differentiate the sit-down/ eat-in offer in Waitrose (Café) from the grab-and-go/
take-away offer (Good To Go). Breakfast innovations like Bircher pots and avocado smash on toast have created a healthy light breakfast alternative whilst lunchtime sandwiches have taken on a more adventurous twist with middle-eastern inspired chicken, and mozzarella pepper & pesto flatbread. Also, a revised selection of hot food has stretched the consumer choice and flavour excitement when they sit and eat. Sue Tello Commercial Manager Foodservice from
Waitrose, commented: “We have extended our menu and introduced more vegetarian and healthier options, with further development planned in this area. Whether
visitors want a quick coffee or a lunch catch up with Friends, we have taken significant strides to build an experience based around quality, choice and price.”
The BSA Technical Excellence Award RAP, a leading manufacturer of foodto-go packaging, has developed the Modified Atmosphere (MA) RapTray, which offers an alternative to full plastic trays and reduces plastic use by 85%. In addition, it’s the world’s first hermetically sealed carton food tray which means it removes virtually all oxygen from inside the tray, extending product shelf life and maintaining food freshness. The MA RapTray was designed for Dalehead Foods and the packaging is being used in Waitrose stores. It is suitable for a wide range of chilled meals, salads and fruit salads, and it’s constructed from lightweight board and laminate film, making it 20% lighter than standard equivalents. Dalehead Foods, based
in Corsham, Wiltshire, is a division of Tulip Ltd, one of the largest meat processors in the UK. Dalehead operates five sites across the UK and supplies Waitrose with more than 400 meat products including bacon, sausage and lamb. The company is using
52 July 2018 SANDWICH & FOOD TO GO NEWS
RAP’s MA RapTray for its “Free Range Pantry” collection that features its Honey & Mustard Roasted free range Turkey; its Rosemary, Garlic & Lemon free range Turkey; and its Butter Roasted free range Turkey. Graham Williams,
CEO at RAP, said: “Our partnership with Dalehead Foods has enabled us to make a huge impact in the food packaging industry by introducing the sector’s first hermetically sealed carton food tray. “And, we’re helping to make a positive difference with the MA RapTray, it directly responds to the global plastic pollution issue as it reduces plastic use by up to 85%.” Julian Money, founder of RAP, added: “At RAP, we’re committed to this movement, and we’re working to remove all avoidable plastics in our packaging, wherever possible. “We see this as something that will make a huge and positive impact for our environment and future generations, and look forward to developing more plastic alternatives for the packaging industry.”
Winner
AWARDS 2018
Food To Go Innovation Award Product Category PURE won the Food to Go Innovation Award at this year’s Sammies with their Halloumi Super Bowl Salad. This isn’t the first time Pure have been recognised by the British Sandwich Association, winning with their vegan Deli Pot, A Bit Moorish in 2017. It is the first choice for people wanting more from their food-on-thego, says the company, with natural, wholesome food for breakfast or lunch that is always full of flavour, fresh and filling. Founded in 2009 by Spencer Craig and Edward Bentley, Pure opened their first shop on Beak St in Soho. It now operates from 15 shops around London with several more openings planned before the end of 2018. In 2015 and 2016, it was included in The Sunday Times Fast Track 100, firmly establishing the company as one of the UK’s most promising food on the go chains.
Freshly made in on-site kitchens to seasonal recipes, its menu includes 100% Arabica coffee, Super Eggs, dressed-to-order Salads, hearty Hot Boxes, handmade Wraps and a wide range of freshly made Juices and Smoothies. It believes that healthy doesn’t have to mean tasteless or unfulfilling. All recipes are carefully curated by their chefs to deliver the perfect combination of flavour and nutrition. The Halloumi Super Bowl Salad is full of flavour and packed with nutrients, with halloumi, super grains, beetroot, chargrilled vegetables, turmeric cauliflower, dried cranberries and baby leaf spinach, freshly dressed with Pure’s Apple & Beetroot dressing, made to their bespoke recipe to perfectly complement their salads. Co-founder Ed Bentley said: “We are delighted by this award and would like to thank all of our team for their
continued hard work and skill in keeping Pure at the very top of the food-to-go market. Food-to-go is the highest growth and, therefore, the most competitive part of the eating out market. So to be recognised by our peers as the most innovative of everyone is very pleasing. Next year we will go for the hat-trick!”
Food To Go Innovation Award Equipment/Packaging category CREATED from wood-pulp, Colpac’s Zest range includes products in printed Kraft effect board for a natural look. The range focuses on offering optimum product protection, while enhancing freshness. The packaging uses a recyclable window made from acetate, a film produced from wood pulp which does not have the GM challenges associated other compostable window materials and does not need to be separated from the paperboard, so the entire pack can be put in the composting bin as a single unit. Zest has responded to the key demands of foodservice operators to be fully recyclable as a mono-material, biodegradable, compostable within 90 days (EN 13432) and GM Free. It provides a range to suit a multitude of food-to-go dishes and can be customised to suit customer’s specific requirements.
The range responds to food-togo demand with a range of different formations, to suit a multitude of dishes for any food service operator from delicatessens, salad bars and bakeries, to coffee shops and canteens. Colpac’s new Zest range of disposable food packaging is fully recyclable, biodegradable, and compostable within 90 days, to EN 13432 certification. Neil Goldman, Managing Director of Colpac, was delighted the Zest Range was recognised at this year’s Sammies Awards: “Winning this highly recognised award recognises
our commitment to creating innovative food packaging. We keep our finger firmly on the pulse of current trends shaping the industry and our in-house team design packaging solutions to meet these demands. The Zest range is testament to this commitment and their excellent capabilities.” The judging panel for The Sammies, commented: “A really innovative product, looks good, and has very relevant functionality. The essence of being compostable whilst still retaining the visual window would appeal to sandwich manufacturers. Simple but effective.”
www.sandwich.org.uk July 2018 53
Winner
AWARDS 2018
The Sandwich Marketing Award EAT won the Marketing Award with their Grill Club marketing when they relaunched their already popular toasted sandwich range. The Grill Club focused on making the toasted sandwich category as reputable as its soups and hot pots, using a very human, playful and confident tone of voice to relay key messages across different marketing platforms, in store, digital, social and print media. It created a real buzz around the new toasted sandwiches in store with large, window vinyls, A-board posters and a Grill Club story positioned at the front of each store setting the tone for the new range. Grill Club used #CarbDiem hashtag seize the carbs! across all media channels to really embrace
the joy of eating toasted sandwiches. The range was given its own space within the fridges, with a Grill Club header board, and in fridge material to draw
attention to the space, and the products within and the product photography showed the range of different bread carriers and their fillings, in all their melty goodness.
The range was created with a balance of spicy, veggie & meaty options and a new range of middle eastern flavours including a Harissa Houmous, roasted butternut squash, toasted pumpkin seeds and spinach Khobez flatbread. The campaign successfully helped grow the toasted sandwich category beyond the 30% target growth. EAT is a chain of sandwich shops with over 110 branches in the UK. The first shop was opened in October 1996 in Villiers Street, London, next to Charing Cross railway station and produce is freshly made daily with the focus historically being on soups, hot pots and take away salads. Eat changes its menu seasonally and donates unsold food items to charities and hostels
The Sandwich Industry Award THE Sandwich Industry Award is a very special award, only presented on occasion to recognise the contribution made to the industry. Nobody can deny the merit of this year’s winner Pam Sainsbury who worked for the BSA for 13 years. Pam was the mastermind behind The Sammies Awards for many years, organising the ceremony and the judging categories. She was also an active member of the BSA committee and has worked tirelessly supporting the industry working on projects and events for the British Sandwich Association. Pam’s background prior to joining the BSA was Print and Publishing. For 20 years she had run her own pre-press and publishing business. In 2005, she decided to sell up and thought she would apply for ‘a nice quiet little job’ as PA to BSA
Director Jim Winship. However, the week before she started, the Events Manager left the company and Jim suggested “let’s run the events between us”. Pam said: “I was a bit apprehensive at first but was used to challenges and running on adrenalin and soon started to really enjoy organising the awards. There was always so much going on with the Sandwich Design competition as well as organising the events for the other three trade associations. Pam grew the Technical Meetings too every quarter and was a key figure in establising the BSA Conference. Under her watch the Sammies Awards have got bigger and better. “It has been a great privilege to be part of this and see the huge talent and great innovation surpassed year on year. I have loved my time
54 July 2018 SANDWICH & FOOD TO GO NEWS
working for the BSA. The sandwich and food to go industry is such a fastpaced and vibrant industry. I have seen so much innovation in my 13 years with the BSA and I have met some amazing people and made some great friends.”
Making branding simple and inexpensive LABELLING is demanding, especially with food-to-go packaging. Consumers want more information on ingredients and nutrition; regulators have upped their demands on what must – and must not – go on labels. Meanwhile, retailers and brands are asking for evermore creative impact for their products. Tri-Label is an award-winning division of Tri-Star Packaging that supplies labels and labelling software to suit every corner of the food-to-go market, from small delis and artisan stalls to the larger highstreet foodservice operators and retailers. It draws on many years of combined experience in the food-to-go sector to help clients satisfy those consumers, regulators and retailers. Food-to-go labels should reflect what’s unique about the client’s food product, and our labels and software provide a quick, easy-to-use and cost-effective design tool that enables users to combine font, logo, images and colours to give maximum impact. Last year, Tri-Label updated its awardwinning Tri-Label Online food-labelling system to help contract catering companies meet legal needs on labelling food, and businesses that want to go that extra mile with bold, informative labels. The cloudbased system is ideal where speed is of the essence and flexibility is a must. Because as well as form, labels must function at all levels including legal: Food Information Regulations (FIRs) are a legal minefield for food-on-the-move on
ingredients, nutrition, allergens. But for such a competitive sector, it is vital to balance legal requirements with on-theshelf impact. This can be tough given all that extra and mandatory text, but it must also be done cost effectively. Tri-Star and TriLabel blend content with design to ensure all interfaces are clean and fresh, economic and compact – and comply with rules and regulations. Alan Bryson, who heads up Tri-Label, says the online food-labelling system is simple to set up, run and use without the need for IT support. It is easy to switch to this system from less intuitive, less responsive technology. At a time when every part of the supply chain is driving down costs, labels make perfect sense at the most cost-sensitive end of the foodservice industry - the foodto-go sector, adds Bryson: “Using labels not only reduces cost and minimises the need for high print runs, but involves lower investment. It is not only more cost effective to add a label than to print directly onto packaging, but they provide exceptional flexibility for branding, promotions and shelf stand out. “They are an ideal fit for the food-to-go sector in other ways. Labels are perhaps the most flexible route to branding; being compact and convenient, they take up minimal space on a product compared to branding packaging, offering many options for their use, be it for design, promotional or communication purposes.
56 July 2018 SANDWICH & FOOD TO GO NEWS
“Small really is beautiful where labels are concerned. Lately we have had many branding requests for independent clients where labels are used instead of bespoke products such as cups and bags. Customers can buy a label with their logo on it and stick it onto the cup or bag to get the look of bespoke printed packaging without the higher volumes and costs required to get printed packaging. “This is a great option for smallmedium size businesses. Many customers are using peel-and-apply labels with stock packaging to get the desired, bespoke, one-of-a-kind, look thanks to technology that enables us to personalise labels cost effectively. Bryson adds: “Despite the complex demands on labels from consumers, regulators and retailers, Tri-Label makes food labelling simple. Gone are the days of tricky software support and complicated installations. Instead we focus on a webbased system that serves every customer, from multi-site contract caterers to food producers, with custom printing equipment. “Meanwhile a major benefit of our labels is flexibility. You can change positioning of the logo when the product is placed on a grab-and-go shelf or at various positions in a chiller cabinet. Even when products are stacked, the logo can be displayed clearly and without compromise. So, when people say, ‘Always read the label’, it’s never been easier to do just that with Tri-Label.”
K
EVENT
Why do Chameleons change colour? Why do you need a changeable colour label system?
Oatmeal Biscuit Bars with real almonds
Ingredients Water, Sunflower Oil (30%), Spirit Vinegar, Italian Medium Fat hard Cheese (5%), Pasteurised Egg Yolk, Sugar, Garlic Powder, (0.9%), Onion Powder, Black Pepper, Salt, Modified Maize Starch, Anchovy, Lactic Acid, Mustard flour, Thickener (Xanthan Gum), Parsley, Emulsifier (Polysorbate 60), Antioxidant (Calcium disodium EDTA) ALLERGY ADVICE: For allergens, see ingredients highlighted.
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NUTRITION
Your brand, style, products, recipes, nutrition, photos, logos, offers, event, shape, ideas ??
KTEC is proud to win Epson ColorWorks Partner of the year 2018
Read More: www.ktecgroup.co.uk/LabelsToGo or call KTEC GROUP 01527 529713
LABELLING
New features for
LabelLogic Live
labelling app
Planglow has updated its LabelLogic Live labelling app, with a number of key new features, as Jess Lyons, PR and marketing coordinator, explains THIS summer our anytime, anywhere labelling app LabelLogic Live will receive several key updates to make creating and printing your own labelling and display items even easier. Originally launched in 2016, LabelLogic Live was - and still is the only fully web-based labelling application on the market. This means you simply login using any web-connected device (including laptops, mobile phones and tablets) and you’re ready to go with labels, menus and ticketing items, all printed using a standard desktop printer. What’s more, updates – such as those being launched this summer or any future legislative changes – take place instantly, no action is required by the user and no waiting around for a third party to install. Developed to meet the everchanging needs of modern foodservice operators, LabelLogic
Live provides a quick and easy method for creating labels and because the app is accessed online, we are able to continue to develop the software in line with the catering industry. THE UPDATES, WHICH LAUNCH THIS SUMMER, INCLUDE: • Import feature – making it possible to transfer data (such as recipes or ingredients) as well as our own original labelling software LabelLogic • Template Designer - enhanced layout and design capabilities such as ‘undo’ function, resizing and nudging fields (title, price, images etc.), stretching images to fit a space, the ability to drag fields between a main label and associated sticker plus a new function that allows the user to flip labels between landscape, portrait or any angle in between
58 July 2018 SANDWICH & FOOD TO GO NEWS
• Products - EAN-128 barcodes are supported in addition to code-128’s WHAT ELSE CAN LABELLOGIC LIVE DO? • Designed with both independent AND contract caterers in mind – users can create bespoke labels from stock designs with simpleto-use design functions that allow them (and not a technical support advisor) to add logos and images, change fonts, layouts and more. While multi-site operators can introduce password protected designs and data to ensure consistent, head office approved labelling across all sites. What’s more, there is a choice of readymade templates available for each of Planglow’s stock designs - including standard, allergen, barcode and Reference Intake templates. Users can also create their own templates to further enhance a bespoke feel.
LABELLING • Nutritional labelling made easy incorporates a full nutritional recipe builder, enabling users to display nutritional tables and Reference Intakes with ease. This includes the most up to date database from McCance and Widdowsons – The Composition of Foods: Seventh Summary Edition – which contains nearly 3,000 of the most commonly, consumed food in the UK and was launched in October 2015. • Amazon secure hosting - Hosted on Amazon’s leading cloud infrastructure, this ensures user’s data is secure and always accessible. In fact Amazon exercises the highest level of security at its sites which are also kept under armed guard! • Superior support – LabelLogic Live comes with the full backing of Planglow’s experienced support team – this is available online via instant messaging, as well as on the phone. What’s more, as a Planglow customer, users will also be assigned a regional account manager who can visit their site should they require additional support. LabelLogic Live is offered on a subscription basis – simply visit labellogiclive.com or call 0117 317 8600 for more information. ARE YOUR LABELS LEGISLATIVELY COMPLAINT? New legislation came into effect in December 2016, forming the second phase of the EU’s Food Information Regulation (or FIR for short). FIRs were initially introduced in 2011 to simplify the hugely varied and often misleading food labelling being produced throughout the UK and Europe. Phase one covered everything from the layout and size of text on labelling, to banishing misleading statements and images. Perhaps, most importantly, it became a legal requirement for all food providers to communicate the presence of 14 potential allergens within their food products. Phase two has no bearing on providers who make products fresh on site, or sell foods through an offpremises outlet (such as a van). This said, if you: Are making a nutrition and / or health claim about a product And / Or Would like to add nutritional information to your products You must follow the rules outlined
for pre-packaged food providers (below) - and do so in full otherwise you will be breaking the law. This applies to all providers who chose to include nuti data, regardless of whether their items are freshly made or prepackaged. For those working in the prepacked market a MANDATORY DECLARATION must be added to your products. Typically this would be on the back of pack where there is more space however, any surface is acceptable as long as the data appears in the same field of vision. This is to avoid cherry picking information for the front of pack that could otherwise mislead consumers. The MANDATORY DECLARATION must state (in this order and given unit(s) of measurement): • Energy value in both: • kilojoules (kJ) and • kilocalories (kcal) • Plus the quantity (in grams (g)) of: • Fat • Saturates • Carbohydrates • Sugars • Protein • Salt In addition to the MANDATORY DECLARATION you can also state (in grams only) the quantities of one or more nutrients from the VOLUNTARY SUPPLEMENTARY DECLARATION as well. These include: mono-unsaturates, polyunsaturates, polyols, starch and fibre - plus some vitamins and minerals too. Where health and / or nutrition claims are made about a product the relevant nutrient (e.g. ‘high in fibre’) must be included in both the Reference Intakes (RIs) - as a percentage - and as an absolute amount too.
PROVIDERS SHOULD ALSO BE MINDFUL THAT: As previously mentioned, nutri data needs to appear in the same field of vision. This said providers are able to replicate information on the front of pack but in one of two ways only. Either: Energy value (in both kilojoules (kJ) and kilocalories (kcal)) Or -Energy value (in both kilojoules (kJ) and kilocalories (kcal)) + the quantity (in grams (g)) of fat, saturates, carbohydrate, sugars, protein and salt Sodium cannot be stated in place of salt as this can be misleading. However, providers are required to highlight on pack if a product is low in salt and may address if a high salt content is due to high levels of naturally occurring sodium. Cholesterol and trans-fats cannot be declared. Mandatory and / as appropriate supplementary declarations need to appear in the order as shown in the table on the right. The text on labelling should go no smaller than 1.2mm or around 6.5 points. Planglow has been providing specialist labelling software to the catering industry for three decades. What’s more, with a customer service team, four dedicated regional account managers and a technical support team with 50+ years combined industry expertise, we always offer truly outstanding support. From help finding the right label to setting up bespoke labelling templates, we’re only ever a phone call away and more than happy to drop in should you need some additional and / or on-site assistance. We currently offer two ways to help you create nutri labelling for your products: LabelLogic orLabelLogic Live.
www.sandwich.org.uk July 2018 59
LABELLING
Primera launches LX910e Colour Label Printer PRIMERA Technology, Inc., a leading manufacturer of specialized digital colour printers, has launched LX910e, its newest desktop colour label printer. LX910e is Primera’s fastest-ever desktop colour label printer. It can handle labels as wide as 21 cm (8.25”) and as small as 19 mm (0.75”). This latest addition can print a 10.16 cm x 7.62 cm (4” x 3”) label with 50 % coverage in just three seconds. In addition, ink costs are the lowest ever from Primera, says the company. This is due to a new, ultra-high capacity ink cartridge. On the same 4” x 3” label, cost per label is around 0.03 each. Typical applications include product labels for coffee, wine, water, bakery, confectionary, meat, cheese and hundreds of other speciality and gourmet foods. The printer is also ideal for manufacturing, laboratory, security, government, retail and a wide variety of other markets. Compared to other printers that are comparably
priced, LX910e has a number of distinct advantages: - Print Speed: best-in-class throughput at up to 11.4 cm (4.5”) per second. - Print Quality: horizontal banding is a common problem with many lower-cost desktop colour label printers. Not so on LX910e. Banding is virtually eliminated - even on the faster print speeds. - Interchangeable Dye or Pigment Inks: with a simple swap-out of ink cartridges, LX910e can print with dyebased ink for “brilliant, eye-
popping colour”. Or, choose pigment ink for maximum durability against water and UV light. Both types of ink work interchangeably on the same printer. - Single Ink SKU: LX910e utilizes an all-new, ultrahigh capacity single CMY ink tank. You’ll only need to replace and keep on-hand one ink tank instead of two or four. This keeps your inventory simple and makes ink swaps fast and easy. Process black is dark and crisp. Best of all, process black uses no more ink than a separate black ink tank
would for printing the same amount of text or graphics. - Low Maintenance: gone are the days of clogged nozzles, and unwieldy and expensive print head replacements. Users get a brand new print head each time they change the cartridge, simplifying maintenance and dramatically lowering on-going operating costs. - Metal Case: instead of a cheaper plastic case that can break, LX910e has a tough, steel case with industrialgrade power-coated paint LX910e sells for EUR 2395.00 (MSRP) and is available worldwide through Primera’s authorized distributors and resellers. Primera Europe continues to offer 24 months warranty (the standard 12 months plus additional 12 months for free upon product registration on its website) for all European units. Complete product details are available at http:// primeralabel.eu. Follow Primera on Facebook at http://www.facebook. com/primeraeurope and on Twitter at http://www. twitter.com/primeraeu.
CS Labels £3m investment this year CS Labels have acquired a new dedicated manufacturing facility to fulfil increased demand. The investment enables them to improve productivity further. It has been purpose designed to integrate their new workflow optimisation protocols. CS Labels is expected to complete the move this summer. The acquisition is part of a £3
million investment taking place in 2018 that also includes the purchase of new machinery and the development of smart productivity solutions, as well as the appointment of Adam James as Board Member and Operations Director in December 2017. Managing Director, Simon Smith said: “Due to ever growing demand for digital print we have outgrown our existing unit and I’m delighted with
60 July 2018 SANDWICH & FOOD TO GO NEWS
this new investment. We will enjoy the increased capacity that is so dearly required now and have designed a new customer demonstration facility which will enable prospects and clients of all business sizes to truly appreciate the power of digital print in action. Our staff are extremely important to us and always have been, and we have also designed new facilities with a complete internal fit out.”
Labelling software for the Food Industry
FMS STANDARD
Suitable for shops and restaurants that do not need to print labels but have need to produce verifiable information relating to allergens and nutrition values. FMS LARGE
Designed for FBOs that overprint labels in house, that need to produce product specification reports, keep traceability records and comply fully with the current food labelling legislation.
FMS CLOUD Allows for multi-site labelling capabilities with one centralised database accessible from all sites with all the capabilities of FMS Large.
WWW.FOODMANAGEMENTSYSTEMS.COM
01708 767946 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.
WWW.FOODMANAGEMENTSYSTEMS.COM
01708 767946 To advertise call Paul Steer on 01291 636342 July 2018 61
PACKAGING
Pret A Manger signs up to UK Plastics Pact UNNECESSARY single-use plastic packaging will be a thing of the past as businesses sign up to a world-first pact, which aims to transform the plastic packaging system in the UK and keep plastic in the economy and out of the ocean. The UK Plastics Pact, launched by sustainability experts WRAP, is a unique collaboration which brings together businesses from across the entire plastics value chain with UK governments and NGOs to tackle the scourge of plastic waste. Members include Pret A Manger. Currently, 42 businesses, including major food, drink and non-food brands, manufacturers and retailers right through to plastic reprocessors and packaging suppliers have made their commitment to the Pact. These Pact members are responsible for over 80% of the plastic packaging on products sold through UK supermarkets. In addition, 15 other organisations have also shown their commitment to the Pact. THIS POWERFUL COLLECTIVE HAS COMMITTED TO HIT A SERIES OF AMBITIOUS TARGETS BY 2025: • Eliminate problematic or unnecessary single-use plastic packaging through redesign, innovation or alternative (re-use) delivery models. • 100% of plastic packaging to be reusable, recyclable or compostable • 70% of plastic packaging effectively recycled or composted • 30% average recycled content across all plastic packaging The UK Plastics Pact is said to be the first of its kind in the world. It will be replicated in other countries to form a powerful global movement for change as part of the Ellen MacArthur
Foundation’s New Plastics Economy initiative. Environment Secretary, Michael Gove, said: “Our ambition to eliminate avoidable plastic waste will only be realised if government, businesses and the public work together. Industry action can prevent excess plastic reaching our supermarket shelves in the first place. “I am delighted to see so many businesses sign up to this pact and I hope others will soon follow suit.” WRAP CEO, Marcus Gover, said: “Together, we have a once-in-alifetime opportunity to rethink and reshape the future of plastic so that we retain its value, and curtail the damage plastic waste wreaks on our planet. This requires a wholescale transformation of the plastics system and can only be achieved by bringing together all links in the chain under a shared commitment to act. That is what makes the UK Plastics Pact unique. It unites every body, business and organisation with a will to act on plastic pollution. We will never have a better time to act, and together we can.” Ellen MacArthur, founder of the Ellen MacArthur Foundation, said: “We are delighted to launch this pioneering national implementation initiative with WRAP in the UK. This
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bold new pact will bring together businesses, policymakers and the public to create a circular economy for plastics that tackles the causes of plastics waste and pollution, not just the symptoms. Focussing on innovation, better packaging design and end-of-use systems will not only generate long-term benefits for the environment, but is also a huge economic opportunity. We encourage others around the world to help drive this momentum towards finding global solutions to what is a global problem.” In the UK the Pact will stimulate innovative new business models to reduce the total amount of plastic packaging. It will also help build a stronger recycling system, where we take more responsibility for our own waste and ensure plastic packaging can be effectively recycled and made into new products and packaging and, with the support of governments, ensure consistent UK recycling is met. The immediate focus will be on identifying the priority projects that will deliver greatest impacts in the short and long term, such as overcoming barriers to increasing the amount of recycled content used in new packaging, developing reusable packaging and working with partners to overcome the issue of un-recyclable black plastic.
PACKAGING
Pret A Manger launches reusable bottle range PRET A Manger has teamed up with Chilly’s to create a range of reusable bottles to help customers avoid singleuse plastic bottles. The reusable bottles first trialled in Brighton, Manchester and Veggie Pret shops, and will be introduced to 370 shops across the UK. The rollout follows feedback from customers asking Pret to bring them to shops nationwide. The bottles feature three exclusive Pret designs: the apple robot, the cucumber snake and the watermelon lollies, and they keep drinks cold for 24 hours and hot for 12 hours. Pret has been actively encouraging customers to reduce the number of plastic bottles they use. Pret CEO Clive Schlee blogged about it last year when he asked, “What if Pret stopped selling plastic water bottles?”. James and Tim, the founders of Chilly’s, saw Clive’s blog post and emailed him their own question in return – what if Pret sold reusable bottles? Customers and passers-by are able to refill any reusable bottles for free using Pret’s filtered water stations that are now available in over 70 shops. To help increase recycling rates, the UK’s first plastic bottle deposit return scheme trial launched in Pret’s
Boston Tea Party bans hot drinks in disposable cups INDEPENDENT coffee and food to go chain Boston Tea Party, has banned the sale of hot drinks in disposable cups. Customers must either bring their own mug, buy a reusable cup or join the loan cup scheme. Boston Tea Party owner Sam Roberts said that to carry on handing out 300,000 disposable cups a year was “senseless”. It is estimated that 2.5 billion disposable coffee cups are used each year in the UK, with fewer than 1 in 400 being recycled. Customers were previously offered a 25p discount on drinks if they brought their own cup, but only 2.8% of people took up the offer.
Brighton shops in April. This has seen the company recycle any plastic bottles taken into shops in Brighton, and return a 10p deposit when Pretbranded plastic bottles are handed in. Countries such as Denmark and
Germany have seen rates of recycling grow to more than 90% after introducing deposit return schemes. If trials are successful, Pret will introduce the scheme to more locations later this year.
Planglow launch plastic-free drinking straw PLANGLOW has launched a new sustainable paper drinking straw. Stronger than your average paper product, they are robust enough to stay mush-free long after the last sip, despite being made of paper and paper only, says the company. Showcasing a natural paper finish, this product supports an earth-kind presentation and unlike some PLA products, which consumers can mistake for an oil-based plastic item, the Natural straw looks eco-friendly from first glance to reassure your customers of your environmental stance. Jess Lyons, PR and marketing coordinator, commented: “The need for a viable, ecological substitute to single-use use plastics has never been so keenly felt, not least because many single-use plastic products - including straws - may be banned in 2019”. The 20cm Natural Straw is available in boxes of 250 and may be paired
with Planglow’s plastic-free bio cups to serve smoothies, milkshakes, juices and more. The bio cups come in 8oz, 12oz and 16oz sizes and in a choice of three branded finishes: rustic Natural, gourmet to-go Gastro and brightly coloured Botanical. These double walled cups are suitable for both hot and cold drinks and have a corn-based, food-safe bio-coating which meets the European composability standard EN13432. This means that the cup may be industrially composted where facilitated.
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STOP PRESS
Crussh in franchise partnership with SSP CRUSSH, the Fit Food & Juice specialists have announced a franchise partnership with SSP, a leading operator of food and beverage brands in travel locations worldwide. The deal will see the London-born brand expand and enter transport hubs across the UK and Europe over coming years. The first site was due to open in May 2018 at London Paddington station, with a pipeline of additional outlets under discussion. The new sites will stay true to the Crussh Fit Food & Juice Bars classic menu, offering freshly made juices, smoothies, salads, wraps, hot food, and organic coffee. News of the announcement comes after a busy 2017 for Crussh, in which they opened new
London-based sites in partnership with Sainsbury’s, Debenhams and Everyone Active. Shane Kavanagh, CEO, Crussh, comments: “We are hugely excited about working with SSP, given their expertise and excellent track
record and the opportunity to bring our brand of healthy fit food-to-go into travel rail and air locations for the first time. Paddington is the perfect place to start, and we can’t wait to get going. The last 18 months have seen us refresh the brand, develop
new store formats and refurbish much of our high street estate, as well as begin some exciting partnerships with Sainsbury’s, Everyone Active and Debenhams. It’s our 20th year, and this deal is the perfect way to mark the occasion.” Simon Smith CEO of SSP UK was similarly enthusiastic about the new venture: “One of the ways we delight rail and air passengers across the world, is by working with some of the most innovative and on-trend brands. Crussh definitely falls into that category, and it will be the ideal complement to the mix of brands at Paddington. We have been instrumental in introducing some great names to the travel environment, and we are thrilled to be adding Crussh to our portfolio.”
Pret A Manger withdraws two adverts after Sustain complaints PRET A Manger adverts that implied its products are “natural” have been withdrawn after an Advertising Standards Authority ruling. The company was forced to remove two adverts from its website and Facebook that claimed its products were natural and without “obscure chemicals”. The food and farming charity Sustain said that this implied Pret’s food was free from artificial additives, and complained to the Advertising Standards Authority (ASA). Pret said its mission statement was to “create handmade, natural food, avoiding the obscure chemicals, additives and preservatives common to so much of the ‘prepared’ and ‘fast’ food on the market today”. But it said Sustain had “mischaracterised” this as an “absolute, objective claim that Pret
A Manger’s products contained only natural ingredients and were additive free”. Pret told the Advertising Standards Authority (ASA) that the statement was “expressed as a ‘mission’ and was therefore an ideal state or their ultimate goal” and therefore “very different from a claim that Pret A Manger had arrived at that ideal state”. The ASA said consumers were likely to interpret the claims to mean that Pret’s foods were natural as they did not contain obscure chemicals, additives and preservatives. It said: “We concluded that because the ads contained some claims that Pret A Manger’s food was ‘natural’ when some products contained artificial additives, those claims were misleading and breached the Code.”
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It ruled that the two ads must not appear again and told Pret “to ensure their ads did not claim or imply that their food was ‘natural’ unless their products and ingredients were in line with consumer expectations of the term ‘natural”’. Clare Clough, food and coffee director at Pret, said: “We do, of course, take on board the views of the ASA and have already made the requested changes. We cherish the relationship we have with our customers. We believe we represent Pret’s food honestly and we always welcome feedback.” Chris Young, the coordinator of Sustain’s Real Bread Campaign, said: “We welcome this ban, which sets a precedent that sends a clear message to food companies that unless they walk the natural food walk, it’s misleading to talk the natural food talk.”
NEW PRODUCTS
Nelson celebrates 40th anniversary 2018 marks Nelson Dish & Glasswashing Machines’ 40th anniversary and also celebrates the fact that this family-owned business has grown extensively over the years. In fact, Nelson is now one of the UK’s leading commercial warewasher suppliers and the only remaining independent brand in the UK. When the company was founded by the Nelson family back in 1978, a surprisingly large number of establishments were still reliant on washing their dishes with the aid of manual labour and a sink! Dishwashers were few and far between and glasswashers were pretty much unheard of. “The Nelson sales team literally had to carry machines in their vans and demonstrate them to convince sceptical customers that they really could save time and elbow grease,” explains
managing director, John Nelson. However, all the effort was worthwhile because the market for automatic dishwashers and glasswashers started to spiral and Nelson’s expansion began in earnest. Indeed, the level of growth that the company has enjoyed over the decades has resulted in a much increased workforce (currently a little over 50) and far larger premises. Nelson Dish & Glasswashing Machines now operates from a 22,000 square foot west London base, which incorporates offices, showrooms, a design studio and warehousing. “Of course, those early machines are very different to those we sell now,” continues John. “Essentially, although they were considered modern at the time, they were worlds apart from today’s sophisticated designs which are based on scientific solutions
to sustainability, energy saving and water treatments. As well as that, there are virtually no catering operations left that would even consider the notion of washing by hand now.” Nelson Dish & Glasswashing Machines will be commemorating its 40th anniversary by rolling out a series of customer promotions over the coming months. The company will also be launching a new range of warewashers that promise even more energy and water saving features than its current Advantage range. Tel: 0800 592 833 Web: www.nelsonwash.co.uk
Look after your Hounö oven and your Hounö oven will look after you The combi oven is often the workhorse of food retailing and food service operations. In many professional kitchens the combi oven is used before and during every service and in some instances is used overnight, in cook and hold mode, to roast joints for the next day’s service. With the combi oven representing such an important piece of kitchen equipment, it is critical that regular housekeeping regimes are undertaken to ensure that the oven performs to optimum levels and is kept spotlessly clean and hygienic. To this end, Danish manufacturer HOUNÖ A/S offers HOUNÖ PROTECT which is a solution to provide total care for the company’s range of combi ovens and maintain peak performance. The package combines proprietary oven software with built-for-purpose water treatments, rinse aids, cleaning products and consumables. Unlike generic treatments and cleaning aids, the products have been developed specifically for use with the company’s range of ovens to provide maximum efficiency and simplify operations for kitchen personnel. All new HOUNÖ combi ovens are supplied with a complementary HOUNÖ PROTECT
starter kit. Thereafter, the company’s comprehensive product range is available via its e-commerce website www.hounoshop.co.uk, making reordering fast and simple, or via authorised dealers. PROTECT has been designed to integrate with the company’s innovative combi oven SmartTouch® software, which monitors consumption and flags up the need to change water filters, detergents and rinse aids. These features simplify housekeeping regimes, saving time for chefs and kitchen personnel, whilst reducing running costs. Water quality varies considerably from area to area and is one of the major factors, which can impact on the performance and the longevity of a combi oven. To help to protect
its combi ovens against hard water which contains high calcium levels and/ or chlorine, sulphates and particles, HOUNÖ has developed a range of built-for-purpose Hydro Shield filters. Designed specifically for HOUNÖ combi ovens, the filters clean water before it enters the oven. The Hydro Shield filters prevent the build-up of calcium carbonate and calcium sulphate within the oven cavity. The result is less maintenance for the kitchen operator, excellent cleaning results with reduced use of chemicals, a spotless oven cavity and a longer oven life cycle. In addition, the cleaner water produces purer steam for the very best cooking and baking results. Replacement Hydro Shield filters may be purchased via the company’s on-line shop or through an authorised local dealer. Fitting is a simple and quick operation, which does not require technical or engineering support. In addition to the wide range of cleaning products, rinse aids and water filters, HOUNÖ PROTECT incorporates a comprehensive variety of accessories, including water test strips, filter mounting kits, spray pumps, hose kits and water flow meters. Tel: + 45 87 11 47 11 www.houno.com
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Adande Aircell Grab & Go Cabinet Strikes Gold
Seasonings go GF in centenary upgrade
TO celebrate a century of service to the British food industry, leading flavours and seasonings supplier Unbar Rothon has upgraded its top selling products and added an important convenience element to them all. Detailed laboratory work by a team of scientists and taste specialists has enabled the Billericay, Essex based company to present these gluten free products as also now free of MSG. The same scientific team guarantees that all the upgraded products precisely replicate the taste and performance characteristics of the originals. “This improvement is our centenary gift to the food industry and is yet another development which has been welcomed by customers,” said Unbar Rothon director, Richard Rothon. In addition to the standard Butchers Pride range of gourmet, low salt and clean label varieties, Unbar Rothon has upgraded its celebration, festivities, seasonal, pies, haggis and several other top selling product groups. With this very significant upgrade the company has added a new dimension to the sausage, burger, meatballs, haggis and meat pies sectors of the market. “Hundreds of new customers in both retail and foodservice outlets are being attracted to order products they couldn’t even think about before, and that’s good news for everybody involved,” added Mr. Rothon. Tel: 01277 632211. www.unbarrothon.co.uk
ADANDE’S Aircell open front, integral refrigerated Grab & Go cabinet has been announced as a gold winner at the 2018 Commercial Kitchen Innovation Challenge Awards. The award was made just weeks after the company’s Aircell Grab & Go cabinet achieved first place in the Energy Efficiency category at the 2018 Footprint Awards 2018 and won the Packaging & Equipment category at the British Sandwich Association’s Sammies Awards. It follows the success of the product at the 2018 Food & Hotel Asia SCI Equipment Awards in Singapore and the 2017 FCSI UK & Ireland Sustainable Catering Equipment Awards. The 2018 Commercial Kitchen Innovation Challenge Awards attracted entries from a wide range of suppliers to the hospitality industry. Entries were assessed by a high profile panel, which included senior specialists drawn from the broad church of the hospitality sector. The judging panel recognised the qualities of innovation and sustainability demonstrated by the Aircell Grab & Go cabinet, agreeing that the refrigerated display is an ideal solution for a variety of food to go operations, including cafés, coffee shops, sandwich shops, canteens, convenience stores and forecourt outlets. The judging panel stated: On behalf of Adande, the
company’s National Project Manager, Jan Quilliam, received the award during a special ceremony at the Commercial Kitchen Show held at the NEC, Birmingham. Adande’s Sales Director, Karl Hodgson, commented: “This is the fifth major award we have received for the Aircell Grab & Go cabinet in a very short period of time. Recognition from our industry peers endorses the credentials of Aircell open front cabinet technology and highlights the tangible benefits for the display of chilled food to go in hospitality and convenience retailing operations.” www.adandeaircell.com Adande’s National Project Manager, Jan Quilliam (left), is pictured receiving the award from Chris Brazier, Group Event Director, Commercial Kitchen, lunch! & Casual Dining.
New mini fish cakes from Young’s Foodservice FOLLOWING the explosion of the street food scene in recent years, Young’s Foodservice has launched two new mini fish cakes to help operators cater for this popular trend. The two innovative varieties include spicy salmon and black bean, coated in a crispy cracked pepper crumb or MSC certified cod and parsley, wrapped in a
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sunflower seed coating. The new options provide plenty of opportunity for operators to inject something different into their offering. The tender flakes of salmon with black bean have a subtle spicy kick whilst the cod, parsley and sunflower seed crumb provides a mild nutty taste. The mini fishcakes cook straight from frozen, either by baking in the oven for 15 minutes or deep frying for 6 minutes. These modern, innovative and tasty options are the ideal 30g size to be used in a range of formats including grab & go menus, sharing boards and starters. www.youngsfoodservice.co.uk
NEW PRODUCTS
Branston launches all new front of house sauce range BRANSTON is helping operators prepare for the upcoming barbecue season with a brand new sauce range for the foodservice sector. The range, which includes classics such as tomato ketchup, barbecue sauce, salad cream and brown sauce, will come in fresh new branded bottles. Created in response to consumer research that Branston conducted into the nation’s favourite sauces, the range provides hospitality operators with a tasty, British alternative from a reputable and trusted brand at a competitive price point.
The new designs highlight Branston’s playful personality through eye catching branding, whilst staying true to its iconic logo, displaying the well-known strapline - ‘Bring out the Branston’. All packaging is made from PET plastic, ensuring it is recyclable for operators. The results of the survey revealed that consumers like variation in their condiments and traditional flavour sauces are still winning, taking the top three spots, with 37% of survey respondents choosing tomato ketchup, followed closely by mayonnaise and BBQ sauce.
The research also revealed that an overwhelming majority of diners (80%), prefer to add the sauce themselves, reflecting a desire
to personalise dishes, with more consumers opting for branded bottles over condiments served in a ramekin. Lorna Kimberley, Head of Marketing, Mizkan, commented: “The Branston brand enjoys a rich heritage, dating all the way back to 1922 – so 96 years of specialising in condiments. Our product development teams have worked tirelessly to create a variety of sauces for operators that deliver great taste and flavour, with a design full of personality, and we can’t wait to get them on the tables.”
Adande Aircell grab & go cabinet wins energy efficiency category at the 2018 footprint awards ADANDE’S Aircell open front, integral refrigerated Grab & Go cabinet has won first place in the Energy Efficiency category at the 2018 Footprint Awards 2018. For good measure, the product was also awarded second place in the Sustainable Catering Equipment Manufacturer category. Adande was the only company to receive a first and second place at this year’s awards. This accolade comes just weeks after the company’s Aircell Sarma cabinet won the Packaging & Equipment category at the British Sandwich Association’s Sammies Awards and follows the success of the Aircell Grab & Go product at the 2018 Food & Hotel Asia SCI Equipment Awards in Singapore and the 2017 FCSI UK & Ireland Sustainable Catering Equipment Awards. The Footprint Awards recognise and honour the achievements of companies and their products in terms of energy efficiency, sustainability and responsible business practice in the out-of-home sector and its supply chain. This year’s award scheme attracted entries from the broad spectrum of the hospitality and foodservice sectors, which were judged by senior industry specialists. In its award entry submissions, Adande demonstrated that its Grab & Go display case represents innovation and a commitment to sustainability. The Aircell system works by dividing the cabinet’s merchandising envelope into separate
air flow managed cells with small, low pressure air columns. Each cell has its own air curtain, which is more efficient than a full height canopy-to-base air curtain on a conventional multi deck case. The net result is less pressure on the inside of the air curtain of each cell and a substantial reduction in cold air spillage. The technology is particularly suited to harsh environments, often found in food to go outlets and convenience stores, where cross draughts can exacerbate cold air spillage. Aircell provides significant food to go focused features for the retailer. The significant reduction in cold air spillage means that there is less duty on the refrigeration system, creating energy savings. During in-store trials, the energy consumption of a prototype Aircell® cabinet was measured as 53.6% less than the store’s existing open front multi deck, representing an annual saving in electricity costs of £660.65 for a 1250 mm unit. Tel: + 44 (0) 1502 537135 www.adandeaircell.com
Meadow Vale new shredded chicken options MEADOW Vale Foods have added two new lines to the Homestyle range of Crunchy Shredded Chicken: Chicken breast fillet strips in a crunchy coating, and Salt & Pepper Shredded Chicken, chicken breast fillet strips in a crunchy salt & pepper coating. They are fully cooked, hand cut, whole muscle chicken breast fillets that can be cooked from frozen, either deep fried or oven baked. Each portion is hand cut and coated giving it a home cooked look and feel; they cook from frozen in just a few minutes and because of their innovative textured coating, remain crunchy for longer. www.meadowvalefoods.co.uk
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AROUND THE TRADE
Herald launches eco-friendly straw product lines QUALITY disposables manufacturer and supplier, Herald has added a range of paper straws, along with plant-based PLA (corn starch) plastic straws, to its product selection in a bid to further boost its ecocredentials, while responding to the growing number of customers who are requesting a wider choice of green products. The paper straws provide a durable and robust choice and are available in a selection of block colours ; the PLA (corn starch) straws are 100 per cent biodegradable and come in black and clear. Both straws provide eco-friendly options, giving pub, restaurant, café and bar operators the opportunity to offer their customers a considered and ethical choice. Managing director of Herald, Yogesh Patel comments: “There are certain HoReCa and pub and bar outlets that take pride in their ethical credentials and they have customers who are loyal to them because they share the same values. There is a cost issue attached to these greener products but we have worked hard to ease the price bracket making these straws an even more attractive option.
“There has been much made in the media of the environmental damage that plastic straws, in particular, are causing and we have all seen the horrendous images of the sea turtles who are suffering because of their encounters with plastic straw products. Their story has become a high-profile consumer concern and we wanted to give our customers the opportunity to react with an alternative, eco-friendly option to the straws which have caused such devastating damage.” The paper and PLA straws are an addition to Herald’s pioneering range of beverage auxiliary products which includes the UK’s first edible straws. The edible straws have been met with a positive response from the HoReCa market since their launch last year as the audience for this product is so wide. A sweet treat for the kids, the strawberry, lemon and lime flavoured straws are also being used to complement cocktails and other alcoholic beverages. Like the two additional ranges just launched, the edible straws have an environmental sell: Instead of throwing away the straw, you eat it!
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. Tel: 0208 507 7900. www.heraldplastic.com
Cawston press raises £1m for ambitious expansion plans LEADING British soft drinks company Cawston Press has raised £1m in an equity fundraising round to support continued expansion at home and overseas. The total has been reached through existing shareholders, members of the Cawston Press team from the UK, Australia and USA as well as a select number of private investors in the food and drink industry. Steve Kearns, Managing Director of Cawston Press, commented: “Our team is made up of people who want to make better quality soft drinks the norm not the niche. When we initially considered undertaking a full external fundraising round, we quickly realised that there was sufficient appetite from within our own ‘Cawston Crowd’ of founder shareholders, the management team and close industry contacts to raise the necessary money ourselves.
We are delighted that many of the wider team have chosen to participate and now become shareholders in the business.” The fundraising comes at a critical moment for the brand, following the recent introduction of its no added sugar sparkling range recipes in the UK and a continued push for
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international distribution. In 2017 the brand first launched into the US natural and speciality food channels and is now supporting this market with a bigger local team and key retailer trade marketing programmes. Later this summer, Cawston Press sparkling drinks will also launch in France.
PICTURE COURTESY OF FRIDAYS
BSA Committee BSA MANAGEMENT COMMITTEE 2018 The following are elected members of the Management Committee of the British Sandwich Association: CHAIRMAN Jonathan Scoffield, Greencore (producer) VICE - CHAIRMAN Camilla Deane (Norseland) supplier THE COMMITTEE
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: s To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. s To encourage excellence and innovation in sandwich making. s To provide a source of information for the industry. s To promote the consumption of sandwiches. 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.
Mark Jones (The Food Fellas) - supplier Andrew Hesketh (Greggs) – retail baker Jess Almond, (Marks & Spencer) - multiple retailer Georg Buhrkohl (Subway) – sandwich bar chain Peter Mayley (La Baguetterie) – independent sandwich bar Neil Wood (Woods) – foodservice operator Kate Redden(Ginsters) – van sales Sohel Patel (Halal Kitchen) – producer Victoria Green (Waitrose) – multiple retailer Mark Arnold (Street Eats) - producer SECRETARIAT Jim Winship – Director Gethin Evans – PR Manager
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BSA Product Index ADVISORY & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. Tasty Apps Consultancy Bain & Company Inc. 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 Vestey Foods UK Smartphone App Tasty Apps 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 Speciality Jacksons Bakery Mission Foods New York Bakery Co. The FoodFellas Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless 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 FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd.
Sour Cream Freshfayre The FoodFellas CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES 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 Orexis Fresh Foods Ltd. Pauwels UK The English Provender Co The FoodFellas The Ingredients Factory Zafron Foods Ltd. Dressings Blenders 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.
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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. Glendale Foods Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. 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. Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery BFR Systems Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. 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 Leathams Southover Food Company Ltd. The FoodFellas Vestey Foods UK Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. The FoodFellas Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. FOOD WHOLESALERS Country Choice Foods FRUIT
Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams The FoodFellas Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd 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 CP Foods UK Ltd. Dawn Farms UK Freshfayre Glendale Foods H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV 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 CP Foods UK Ltd. Freshfayre H Smith Food Group plc Sam Browne Foods Vestey Foods UK Ham Freshfayre Leathams 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 Glendale Foods 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 Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK OILS Freshfayre 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.
BSA Manufacturers & Distributors Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Glendale Foods SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Avocado CP Foods UK Ltd.
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
Fresh Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Freshcut Foods Ltd. Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre
2 SISTERS FOOD GROUP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 renee.skukowski@2sfg.com www.2sistersfoodgroup.com 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 sdrew@anchorcatering.co.uk www.anchorcatering.co.uk
AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Contact: Philip Morgan Tel: 0283 0262333
philip@aroundnoonsandwiches.com www.aroundnoonsandwiches.com
AROUND NOON LTD. 762A/763A Henley Road, Slough SL1 4JW Contact: Gareth Whatley Tel: 01753 523 636 Fax: 01753 573 125 gareth.whatley@ciab.co.uk www.chefinabox.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101
GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com 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 alex.mclaren@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01244 533888
Olatunde.ray-odekeye@greencore.com
www.greencore.com
clare.keers@bradgate-bakery.co.uk
GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com
HALAL KITCHEN Units 1, 2 & 8 Sunnyside Business Park, Off Adelaide Street, Bolton BL3 3NY Contact: Sohel Patel Tel: 01204 855967 sohel@expresscuisine.co.uk www.expresscuisine.co.uk
IMPRESS SANDWICHES Units 6-7 Orbital Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com
www.impress-sandwiches.com LOVE BITES LTD. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Kate Redden Tel: 01664 484400 Fax: 01664 484401
REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 jason@realwrap.co.uk www.realwrap.co.uk SANDWICHMAN LTD. 54 King Street, Wallasey, Merseyside CH44 8AU Contact: Jeffrey Gilmore Tel: 0151 6394575
sandwichman2010@live.co.uk
STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404 anthony@streeteatsfood.co.uk www.streeteatsfood.co.uk THE BRUNCH BOX SANDWICH COMPANY Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com
kate.redden@meltonfoods.co.uk
ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk
RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net
THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk ACCREDITED DISTRIBUTORS GREEN GOURMET LTD. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk
www.greengourmet.co.uk
The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338
www.sandwich.org.uk July 2018 71
BSA Suppliers Index BLENDERS
Newmarket, Dublin 8, Ireland Contact: Julie Delany 2 SISTERS FOOD GROUP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com
Tel: 00 353 14536960 Fax: 00 353 14537607 jdelany@blenders.ie www.blenders.ie BRADBURYS CHEESE
Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk
www.bradburyscheese.co.uk BUNZL CATERING SUPPLIES AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk
Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Jodie White Tel: 01372 736300 jodie.white@bunzl.co.uk CARGILL MEATS EUROPE
Orchard Block, Grandstand Road, Hereford HR4 9PB
COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 stneots.sales@coveris.com www.coveris.com CP FOODS UK LTD. Avon House, Hartlebury Trading Estate, Hartlebury, Kidderminster, Worcestershire DY10 4JB Contact: David Allen Muncey Tel: 01299 253131 Fax: 01299 253232 davidm@cpfoods.co.uk www.cpfoods.co.uk DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044 yousafshah@datatherapy.com www.datatherapy.com
ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: Jason Belmont Tel: 01635 528800 Fax: 01635 528855 Jason.Belmont@englishprovender.com www.englishprovender.com BRC Grade A
EXTONS FOODS 5/6 Caldey Road, Roundthorne Industrial Estate, Manchester M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238 rexton@extonsfoods.com\ www.extonsfoods.com
Contact: Stuart Bowkett
FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA
FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com
Tel: 07774 452402 Fax: 01432 362482 ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk BAIN & COMPANY INC 40 Strand, London WC2N 5RW Contact: Jack Tanaka Tel: 0207 9696502 Jack.Tanaka@Bain.com www.bain.com
stuart_bowkett@cargill.com www.cargill.co.uk
CATERERS CHOICE LTD
Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BFR SYSTEMS 1 rue du Jariel, ZAC Les Longs, 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 soconnor@bfrsystems.com www.bfrsystems.com
COLPAC LTD
Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk
DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Julie Sloan Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com
www.colpacpackaging.com COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk
72 July 2018 SANDWICH & FOOD TO GO NEWS
EDEN UK LTD. 2-20 Booth Drive, Park Farm Estate, Wellingborough, Northamptonshire NN8 6GR Contact: Russ Skinner Tel: 01933 401555 russ.skinner@eden-uk.com
FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Dawn Storey Tel: 01270 611112 Fax: 01270 611113 dawn@needfoods.co.uk www.needfoods.co.uk
FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PF Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk
FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com GEETA’S FOODS LTD. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com
GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112 chris.bates@glendalefoods.com www.glendalefoods.com
GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com
BSA Suppliers Index HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk www.harveyandbrockless.co.uk Accreditation body: BSA
H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Richard Stables Phone:01482 301146 07747 612527 Richard@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk
LEATHAMS LTD 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com
SUPPLIERS
MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@missionfoods.com www.missionfoodservice.co.uk
MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233 Emma.Hallam@moypark.com www.moypark.com
NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk
OREXIS FRESH FOODS LTD. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk
PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071 andrew.breeze@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com
ROYAL GREENLAND LTD. Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 sola@royalgreenland.com www.royalgreenland.com
SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@sambrownefoods.co.uk www.sambrownefoods.co.uk
SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk
SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 trevor@tasty-apps.co.uk www.lunchmate.co.uk THE FOODFELLAS Lakeside House, 1 Furzeground Way,Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 markj@thefoodfellas.co.uk www.thefoodfellas.co.uk THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate,160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com
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 info@tri-star.co.uk www.tri-star.co.uk
VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 L.Neill@vestey.com www.vesteyfoods.com ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk
ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk
LINKED  ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www. cookerydetective.com www.piesocietybook.co.uk
Classifieds Sandwich Slicer - DSS-250/1
VSM-180
•
Vertical slicing machine to slice filled sandwiches into triangular portions.
•
With the standard machine up to 1200 sandwiches can be cut per hour. For higher hourly output the slicer is also deliverable with more than one cutting line.
Vertical Slicer VSM-180 effective • hygienic • robust • •
Vertical cutting machine with patented and reliable KR cutting system for a perfect cutting result.
DSS-250/1
Cutting speed is adjustable from 4 metres per minute to 10 metres per minute
INTERBAKE LTD.
UNIT 2, BRIDGE MILLS, ROCHDALE ROAD, EDENFIELD, RAMSBOTTOM, BURY BL0 0RE Tel: 01706 82 5596 / 07710 723901
International Sandwich Manufacturers
SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 www.subway.co.uk
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
TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 fteichmann@tamarindfoods.be
Contact: Frederic Teichmann
74 July 2018 SANDWICH & FOOD TO GO NEWS
Email: triple.d@zen.co.uk Save money and time
with the RJLasap wholesale delivery solution A simple, easy to use software system. • • • • • •
Standing orders Delivery notes Production Invoicing & accounts Ingredients & nutrition Handhelds etc.
Seamless links to labelling, EDI and accounting packages.
24/7 support, free installation & training
Visit rjlsoftware.co.uk or call 01962 761313
Reach thousands of potential customers from as little as £60 Paul Steer
01291 636342
email: paul@jandmgroup.co.uk
NEWS Classifieds
www.sandwich.org.uk July 2018 75