Sandwich & Food to Go News - Issue 180

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Sandwich food to go news INTERNATIONAL

ISSUE 180 MARCH 2019

Introducing the new ‘Let’s Do Lunch’ range from Colpac. 100% recyclable, cartonboard platters, a sustainable alternative for caterers, retailers and sandwich manufacturers.

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TAKE A LOOK AT SOME OF THE KEY THEMES BELOW • Psychology secrets: supercharge your sales and marketing • Packaging unwrapped masterclass: Breakdown Plastics and Podpak present the future of sustainable packaging • Better by design: improve your store environment • Healthy food, healthy profits: 'wellthy' consumers with Emily Foster, founder of Glowing Potential • Food to grow: How to maximise food-to-go




CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: NEWS FOCUS Page 05. Pret’s food safety advisor Tim Smith has called for an improved process of reporting allergy-related deaths and serious incidents, with possible mandatory registration. He revealed there had been an “unacceptable” gap of almost nine months when Pret was unaware of the tragic allergy-related death of Natasha Ednan-Laperouse, at the recent MCA Food To Go Conference. Page 08. Sandwich and food to go chain Philpotts has been bought by Spar retailer A.F. Blakemore & Son Ltd, following the administration of parent company Patisserie Valerie. The move sees the £1.1bn family-owned food and drinks business acquire the 21 Phillpotts stores located across the UK whilst securing the jobs of 210 Philpotts employees and adding to A.F. Blakemore’s existing retail, whole sale and growing food service offer.

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PROFILE Page 14. Reformatted EAT stores are seeing a big sales increase, with the coffee offer repositioned, a backserved hot cabinet and new focus on food quality, says CEO Andrew Walker. Speed of service is now the name of the game Page 20. Given its border location and the strength of sales in the Republic of Ireland, DELI-LITES could be forgiven for being a little nervous of the looming nature of Brexit, but if they are, it’s not showing! The business has just invested £250,000 in a new on-site innovation hub and the refurbishment and extension of its premises

SPOTLIGHT Page 36 - M&S’s new vegan biryani wrap raised a firestorm of protest from Indian chefs recently, outraged by the absence of meat and other classical elements. Can ‘cultural appropriation’ be justified if it’s not totally authentic? Mark Arnold, Street Eats’ Head of Innovation, and a well-known developer of fusion sandwiches, takes a broad view THE SAMMIES Page 34. Extensive coverage of this May’s competitions.

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Page 70. Offering healthy food is one of a number of challenges and opportunities facing the coffee shop sector currently, says Hannah McKay, Head of Food and Beverage for Caffe Nero

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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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Nine-month “unacceptable” delay before Pret was told of tragic death of Natasha PRET’S food safety advisor Tim Smith has called for an improved process of reporting allergy-related deaths and serious incidents, with possible mandatory registration. He revealed there had been an “unacceptable” gap of almost nine months when Pret was unaware of the tragic allergy-related death of Natasha Ednan-Laperouse, at the recent MCA Food To Go Conference. “One unusual issue that we as an industry, together with government, have to deal with is the delay in being made aware of when an incident occurs. What’s striking, for instance, is the gap between the death of Natasha in July 2016 and Pret being told of the tragic incident by the coroner in March 2017 – a gap of almost nine months when Pret was unaware,” he said. “That delay is not unusual in an instance of this nature, having talked to the medical professionals, but it’s completely unacceptable. Think about other industries which we’re all familiar with, such as utilities and food poisoning – if there’s an incident which leads to fatalities, there is a systematic

process which leads to all parties knowing exactly what’s happened and what the investigation process needs to be. “It might seem odd, but the first step needs to be to improve that process of serious incident reporting and perhaps we should have a mandatory registration of allergy related deaths and serious incidents.

“I know we were all struck by the tragic and devastating deaths of Owen Carey, Natasha Ednan-Laperouse and Celia Marsh. It’s my job to try and reduce the chance of future tragedies and to make sure that Pret’s policies are robust for that long-term.” Pret, he said, will be implementing full ingredient labelling with a roll-out this summer, following a trial

project. “Those of you who know this industry better than me will know how tough that will be! To make sure those actions we are taking reflect the wishes and desires of the food allergy community, we will also be working with a food advisory panel to advise the company.” He said, in addition: “We should all be clear just how much suffering is caused when things go wrong - even simple and honest mistakes in the kitchen. At its worst, the result is real physical harm and even hospitalisation, but even when there isn’t physical impact, that mistake can cause huge personal distress. “We’ve got to do everything we can to make sure this isn’t happening whilst making sure the right processes are in place to take rapid action if there is an incident.”

Food to go operators’ growing concerns about delivery FOOD to go operators are becoming increasingly concerned about loss of margin and overall control as a result of the growing importance of delivery in the sector. EAT’s CEO Andrew Walker was one of a number of operators who voiced concerns at the recent MCA Food To Go Conference. “Delivery is very important but we’ve got to be careful with it,” he

said. “Everyone jumped into delivery like lemmings in this sector. I know one company which has got seven iPad’s from seven different delivery companies - but what about the customers out front? “You’ve got to be so careful that you don’t dilute the customer experience. We were doing some analysis the other day and the problem is that if you are losing

30% of your margin you have to look carefully at whether it stacks up. “We do our own delivery through our own website which is a fantastic service – we pay around 5%, which is nothing and we can control the customer experience, as well as use the data from it, which you don’t get from some of the delivery customers.” March 2019 5


Shortage of eggs for sandwiches post-Brexit BRITISH Lion egg processors have warned that food businesses need to brace themselves for the potential for empty shelves ahead of the UK’s theoretical departure from the European Union in March. The only way round it is to commit to contingency plans with UK egg processors for products such as egg sandwiches, it says. While supply issues will undoubtedly be worse under a no deal scenario, British Lion egg processors are still predicting issues with supply whether a deal is struck or not. As the UK is a net importer of egg products it is particularly vulnerable, and with anything up to 10,000 products containing eggs as an ingredient in an average supermarket, any issues with eggs are likely to have a much wider impact than most other products.

In addition to uncertainty over tariff levels, Lion egg processors are also anticipating delays and confusion over the requirements of new paperwork for those choosing to import egg products. Recurring issues with the safety of eggs and egg products produced abroad also remain a concern. The UK flock has significantly increased in recent years to meet growing demand for British Lion egg products but with time running out for food businesses to secure supply, and a surge in demand likely as companies belatedly try to ensure surety of supply and avoid the uncertainty associated with specifying imported egg products, significant supply issues are expected. Ian Jones, British Lion egg processors Chairman, said: “We’ve talked about a ‘Breggsit’ storm brewing but it’s

now here, and that won’t change, deal or no deal. We will work with manufacturers and retailers to manage their requirements as best we can but it needs to be made clear that those conversations need to happen sooner rather than later. “It should also be made clear that the ramifications of Brexit on egg products supply are unlikely to be resolved quickly so food businesses also need to work with the processing industry on long-term sustainable agreements to minimise its impact. “I strongly urge food businesses across the UK to ‘trust the Lion’ and rely on British Lion eggs and egg products – for both surety of supply and food safety - ahead of the UK’s departure from the European Union in March 2019.”

Chapati Man sells London and Sri Lankan franchises CHAPATI Man, the Spicy Indian Wrap festival and event catering business, created in London by husband and wife team Chris and Andrea Rai in 2007, has sold the franchise rights for London. Chapati Man London Limited, headed by Asum Shah and Fas Hussain has purchased the licence rights to open fixed food-to-go sites and food trucks across the capital. Chris Rai, a British Sandwich Association and Food To Go retail member, says: “We feel that we have found the right team in Asum and Fas to really push Chapati Man across London in both the static and mobile formats.’’

Andrea Rai adds: ‘Chris and I have set up the business in London and the time is right to hand over the reigns to this new team who share the long-term vision. Our focus now will be on supporting our franchisees and extending the franchise to other parts of the UK and Worldwide.’’ Asum Shah, who already runs a successful franchise business, said: ‘’We have watched Chris and Andrea in action on their Chapati Man trailer unit. We just need to match their commitment to product quality and customer service and like Chris says, we’re going to boom it very quickly right across London.”


Chris and Andrea have also sold the Master Franchise rights for Sri Lanka to a consortium headed by the former Sri Lankan first-class cricketer and international cricket commentator Roshan Abeysinghe. They now plan to open Chapati Man fixed food-to-go sites and food

trucks across Sri Lanka. The first fixed premises opened in Colombo in December last year. Chris Rai adds: “It’s the next logical step to take the brand from a national level to a worldwide audience. The Sri Lankan economy is currently booming.”


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Philpotts chain bought by AF Blakemore Subway partners with Amadeus on new opening

SUBWAY has partnered with Amadeus to open a new Subway store at the International Convention Centre (ICC) in Birmingham. The new store marks £140,000 investment from Amadeus, replacing an outdated catering unit in a bid to attract passing visitor trade through The Mall with an internationally renowned brand. Located in The Mall of the ICC, the store also features Subway’s Fresh Forward design, offering guests an enhanced brand experience, a bright new colour palette and clean lines. Colin Hughes, Country Director for Subway UK and Ireland, commented: “We’re delighted to have Amadeus onboard as a partner and see the opening of its first Subway store. Venues such as the ICC provide a great opportunity for us to reach a new customer base and with the huge variety and choice available at Subway, from Subs and wraps to salads, the Subway store enables Amadeus to offer its visitors with an even greater food offering. “Visitors will also be able to take advantage of our exciting new products and deals, such as the Subway Savers range, which features three new Saver Subs, giving our guests amazing value and more choice at all times of the day.” Amadeus has over 40 years’ experience delivering catering solutions to venues and event organisers who want to provide visitors with a unique and memorable food experience. It delivers catering solutions to around four million visitors per year at the NEC Group venues, including the NEC, ICC, Genting Arena, Arena Birmingham and Vox Conference Centre.

SANDWICH and food to go chain Philpotts has been bought by Spar retailer A.F. Blakemore & Son Ltd, following the administration of parent company Patisserie Valerie. The move sees the £1.1bn familyowned food and drinks business acquire the 21 Phillpotts stores located across the UK whilst securing the jobs of 210 Philpotts employees and adding to A.F. Blakemore’s existing retail, whole sale and growing food service offer. The businesses of Patisserie Valerie and Philpotts were sold in two separate transactions, with 96 Patisserie Valerie stores having been acquired by Dublinbased Causeway Capital. David Costley-Wood, partner at KPMG and joint administrator, said: “To have been able to secure the future of the majority of the Patisserie Valerie and Philpotts business, along with a significant number of jobs, all against a challenging backdrop, is really pleasing. “It was clear from the outset of our appointment that the loyalty shown in the brands from their very many customers was a significant factor in ensuring that these businesses would remain part and parcel of our high streets.” Philpotts, the upmarket sandwich bar chain, was launched in 1985 by Phil Brown, who built the company up to 13 outlets with a turnover of £7m and at least 200 staff, before selling to Richard


Tonks in 2006, the entrepreneur who founded the Savers health and beauty chain, in a deal worth £8m, funded by Lloyds TSB Corporate Markets. It was then acquired by Patisserie Valerie in 2014, becoming the fifth brand in the Patisserie Holdings group. The latest acquisition is part of A.F. Blakemore’s strategy to expand the business in line with the first of its core consumer missions ‘food for now’. Following the divestment of its cash and carry division in 2018, the addition of the Philpotts stores enables A.F. Blakemore to advance the development of this offer. Core to the company’s values is the desire to build a business that delivers a significant and positive contribution to the communities it serves. A.F. Blakemore Chairman Peter Blakemore said, “It was important to reach an agreement that enabled us to keep the 21 Phillpotts stores open and secure the future of the 210 jobs for employees currently across the UK. “Bringing Philpotts under A.F. Blakemore ownership enhances our current retail offer and is aligned with our strategic retail and food service plan. “Our experience and knowledge of the food service and convenience sectors brings significant opportunities to develop the brand, whilst taking elements of the Philpotts offer into our wider business.”

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Greggs launch vegan sausage roll GREGGS launched a vegan sausage roll as part of its contribution to Veganuary, sparking a great deal of national publicity and polarised public opinion. It has been the fastest-selling new line in the six years CEO Roger Whiteside has been with the company. The move came in response to high level customer demand, says the company, including a petition by animal welfare charity PETA, signed by over 20,000 people. It has the same flaky pastry as its regular big-selling line, but instead of sausage meat there’s a bespoke Quorn filling. CEO Roger Whiteside said: “Like many food retailers we have seen increasing demand for vegetarian and vegan products. We have been trying to develop a vegan version of our famous sausage

MORRISONS LAUNCHES BREAKFAST PROTEIN POTS MORRISONS has launched a new protein-based cooked breakfast pot range. There are three different flavours: a halloumi and poached egg option; sausage and poached egg; and pulled ham and smoky lentil, with either a spinach and tomato bean sauce or roasted sweet potatoes and pea shoots. The supermarket says that each of the pots has “a high fibre or protein content”.

roll for some time now. “It has not been easy but our taste panel customers all love this one, so we have decided to launch it as our contribution to Veganuary.” He added later that the firm had actually been taken

by surprise over its popularity and the level of publicity surrounding the launch, and was ramping up production in response. “Now that we know it is selling, we want to get it out there as quickly as possible.

The shops that do have it are selling out instantly and the shops that didn’t get it are screaming for it.” The chain added a savoury “Mexican bean vegan wrap” to its sandwich range in May last year.

Costa launches a new food and drink menu COSTA Coffee has launched a new food and drink menu with new sandwiches, drinks and sweet and savoury options. There are three new classic sandwich flavours including British Smoked Ham & Cheese, British Roast Chicken & Bacon and Pole & Line Tuna & Sweetcorn. Its Free Range Egg Mayonnaise sandwich has also had a makeover, with the new recipe “a more affordable price point for customers”. Another product with a new recipe is the Veggie Breakfast Pot. This high in protein breakfast is made up of baked beans, free range scrambled eggs, roasted mushrooms and cheddar cheese. Some returning options include the Chicken & Bacon Toastie, Brie & Bacon Panini, Mozzarella, Tomato & Basil Panini and Mac & Cheese. Its two breakfast meal deals ran into January, with a British Beechwood Smoked Bacon Roll or a Scrambled Egg & Mushroom Muffin with the purchase of any medio or massimo hot drink or Flat White until 11am. On the drinks front Costa is introducing


two new free-from milk options; Almond Drink and Semi-Skimmed Lactofree Milk and it has added Vanilla Coconut Latte, Vanilla Almond Latte and Vanilla Lactofree Latte options. Costa Coffee claims to be the only high street coffee shop in the UK to offer a Lactofree Milk with the two new additions taking its portfolio of milk options to seven, offering customers a range of dietary preferences. On the cake front it is adding a Coffee, Walnut & Pecan Cake – three layers of soft coffee sponge with a coffee infused icing and topped with walnuts and pecans - the Orange, Pistachio & Polenta Cake, made with ground almonds and polenta, and injected with orange curd. Also returning is the Lemon Curd Tart. A spokesperson at Costa Coffee said: “There’s a huge growing trend for vegan and free-from products, and the introduction of Almond Drink and Lactofree Milk will ensure our customers have as much choice as possible and that everybody is catered for. “We’ve also brought in some fantastic new breakfast and lunch options.”


Association Update From PR Manager Samantha Day


e are already a quarter of the way into 2019 and life has never been busier at the British Sandwich & Food to Go Association. With the Sammies just two months away, the judges are busily working through the entries so we can announce the shortlists for 2019. Meanwhile in our quest to find the Sandwich & Food to Go Designer 2019, we are travelling the length and breadth of the UK for the regional heats.

The standard this year is exceptionally high and we are seeing some exciting innovation across all categories. Aside from the awards, the Association is actively engaged in representing the industry and lobbying Government on a number of fronts. In February, BSA Director Jim Winship met with senior officials in the Department of Health to challenge proposals from Public Health England (PHE) for the industry to reduce calories in sandwiches by 20%. While supporting the Government’s objective to tackle the growing obesity crisis in the UK, the Association has argued that the PHE approach is flawed and reformulation needs to be part of a much wider approach aimed at convincing consumers to manage their diets. At the same time the Association has been engaged in discussions with Government over allergen labelling and recently attended a workshop organised by the Food Standards Agency to discuss proposals for improving the signposting of allergens in the Out of Home sector. The Association is extremely concerned that moves to force businesses to label allergens on individual products could put allergen sufferers in increased danger. The fear is that by stating allergens on packs, consumers will assume they are safe without taking into account the risks from cross-contamination in small food preparation areas. POSITION STATEMENTS As part of its lobbying programme, the Association has produced position statements on a number of issues, including the PHE calorie reduction proposals, immigration, allergens and waste. You can find all these on the Association’s website at FOLLOW, LIKE AND INTERACT WITH THE BSA ON SOCIAL MEDIA Don’t forget to keep up with all Association news through our British Sandwich Association social media channels. Follow us, like us and share your stories with us across facebook, twitter and instagram.



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‘IT’S OUR TIME’ Reformatted EAT stores are seeing a big sales increase, with the coffee offer repositioned, a back-served hot cabinet and new focus on food quality, says CEO Andrew Walker. Speed of service is now the name of the game


AT has always been about health, variety and real food. It’s all everyone talks about these days and we’re ready to capitalise on that. We have a huge innovation programme and we bring new products to the market faster than most – I think it’s our time. We think around 30% of our range is healthy and directed towards the health market, and yet it makes up only around 15% of our sales! It’s really important

for us to keep providing innovation and opportunity for our customers. But at the same time, we have to be honest with ourselves and recognise that people also like less healthy food. For instance, we launched a wonderful Yorkshire Pudding Wrap at Christmas, which wasn’t particularly healthy, but it was a product to die for. We also launched a Mexican guacamole, quinoa chicken salad, which even I eat - and I’m not really a

Andrew Walker pictured at last year’s lunch! show


salad eater. It’s a matter of providing the right mixture for the customer – you have to have the right balance. No one customer is the same and none of our customers eats the same product on the same day. There’s also the healthyindulgent gradient from

the beginning of the week, towards the end of the week. Looking at the year as a whole, January tends to be a bit healthy – that’s why we launched our protein pots, which went really well; one of our protein pots became the number two in our salad


category, in fact, and that’s been really helpful. In the summer you tend to have people getting healthy and wanting to look good for the beach and then from September/October through to Christmas time people think in more indulgent terms.

I look at our sector quite simply and there are three things which are really important to the customer: service, food quality and the ambience in the store. These are subtly different depending which sector you’re in. If you’re in a pub for example, ambience is the most important thing, but with food to go, service is probably the number one thing. With casual dining, food is the most important. So part of our new model for EAT is trying to speed up service because, at the end of the day, people are very time poor, particularly at breakfast. When I worked at Pret I remember being very jealous of EAT because they launched so many new products, but they never launched them quite well enough. My goal now is to carry on innovating but launch them even better. In the stores we’ve reformatted already, we’ve introduced several new initiatives: we’ve moved coffee to the end to avoid the disconnect between what

customers have ordered and what the barista gives you. Repositioned at the back now, the customer who orders the coffee is connected to the barista that gives them the coffee back. We’ve also put in a hot cabinet which is backserved, so we can keep filling it during the day people can grab their hot food and get out quicker. The new hot cabinets also mean that people who want cold food can get in quicker - as a result cold food sales figures have gone up, although our hot food sales figures have stayed the same. The combination of the two initiatives has resulted in a significant sales increase – last week those stores were up by 20%, so for us it’s a good result. The second part is the food, and we’ve spent a lot of time on this – we’ve hired a very good chef (Arnaud Kaziewicz, a former finalist on MasterChef) and he’s added a real dynamism to the offer. In the last 15 months we have relaunched virtually every category and the quality of our food has gone right up. The third part, ambience, costs a lot of money and as a result it’s slightly behind the curve, but hopefully we’ll get the ambience one day. INTERNATIONAL Then we are also opening internationally. Why are we doing it at the moment? It’s quite a difficult question to answer but the truth is that it is an investor led drive for more money! As a brand I would rather have waited for another few years until all these three elements I’ve mentioned have been completed - we’re on the journey but we’re not quite there.

Having said that, we are getting quite excited and we’ve done some wonderful work with our partners – SSP, TRG and others. We opened in Madrid a year ago, we’ve recently opened in the Gard de Nord; we’re going to Malaga, Barcelona and Alicante by May and also Bahrain Airport. European countries are quite excited about bread-led grab and go. They’ve got two choices: Pret or Eat and I would say we are a bit more innovative and flexible, and we’ve built up some good relationships. Arnaud just goes to these countries, sits down with their chefs, and works out if they need any tweaks. In France, there’s slightly less hot food and in Bahrain there’s no pork, for example. THE FUTURE What of the future? Everyone’s talking about millennials. They want everything: they want it cheap, quick, really good quality and delivered to their doorstep. They’re becoming more demanding and we have to keep up with that. Delivery is very important but we’ve got to be careful with it. Everyone jumped into delivery like lemmings in this sector. I know one company which has got seven iPad’s from seven different delivery companies - but what about the customers out the front? You’ve got to be so careful that you don’t dilute the customer experience. We were doing some analysis the other day and the problem is that if you are losing 30% of your margin you have to look carefully at whether it stacks up. We do our own delivery through our own website which is a fantastic service – we pay around 5%, which is nothing and we can control the customer experience, March 2019 15



as well as use the data from it, which you don’t get from some of the delivery customers. We’re working hard with RetailFlux, which integrates into your tills, so if someone pays by credit card they can aggregate your data and you can start learning about your customers. So we can start looking at running promotions, and start seeing if they’re new or existing customers, for instance. Were obviously behind some of the big corporates in America but we’re on a journey with this now. We’re a premium brand and we’re not trying to provide cheap – we’re trying to offer good value. We’ve spent the last year talking about ingredient quality because we think that creates better value for the customer.

Everyone jumped into delivery like lemmings in this sector

Prices are going up, it’s true – more frequently than we would like to admit. We were delighted to see Pret putting up their coffee prices by 10p in January, having put it up by 10p in April. I think it’s a good thing that wages went up because it’s impossible to live in London on £7.80 per hour although ultimately it will increase prices for the customer. But you have to be clever: you can’t just add 50p to a product, you have to improve the product and put the price increase through at the same time.

BREXIT The key thing I’ve noticed in our meetings is how worried the staff are. It’s up to us to communicate with them and tell them that they will be OK. I think Brexit will be great but it’s going to be a bit uncomfortable initially; the Government’s making a right pig’s ear of it, but whatever happens we just need to get on with it. But when the dust settles down people will start investing and we will be fine, even if there’s a no-deal Brexit. I believe in Britain, we’re a great nation and I believe we can do very well.

BRANDS? Which brands do I admire? It’s difficult to not to say Pret because I worked there for 12 years and I was very instrumental in a lot of the stuff that they do. But people forget that they took seven years to open their second store and get the model right – not many people know that. But otherwise, I think Nandos has nailed it as an amazing brand: it’s a simple product and simple execution, as well as being quick and fast. Andrew Walker, EAT’s CEO, was talking at the recent MCA Food To Go Conference. This is an edited version of his presentation.



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20/07/2018 11:01


Farm Shop & Deli Show THE Farm Shop & Deli Show returns to the NEC from 8 – 10 April 2019. The sector’s leading event for bakeries, food to go industry, delicatessens, farm shops, restaurants, garden centres and food halls returns from 8-10 April with an opportunity for visitors to tap into the wealth of advice and insights on industry topics. In addition to the top produce, equipment and gifting options on show, visitors will also be drawn to the Farm Shop & Deli Live stage, where a host of industry leaders will share their thoughts and experience on issues ranging from ethical eating and tapping into the healthy appetite for the wellness market, plus an array of other topical talking points that are key in today’s industry. Each session will offer real business insights and share exclusive tips to help retailers make small changes to achieve big results and keep one step ahead of competitors. The series of talks provides the chance for top end, independent retailers and buyers, caterers, importers, distributors and wholesalers to discover some of the best produce on offer today. The Farm Shop & Deli Live stage will host a ‘Plastic to palm oil’ discussion, which will be top of the list for retailers of all sizes looking to address consumers’ current eco-worries. A responsible retailers’ roundtable, chaired by author, chef and broadcaster Richard Fox, will put across simple

hacks to create a sustainable store, with plenty of practical and affordable tips to put into action right away. Visitors will also be able to pick up top tips on how stores can align with wellness and healthy lifestyle trends. Founder of Glowing Potential Emily Foster will explore the wellness market, with advice on how to cash in on shoppers looking for healthy nutritious and Instagram-friendly food and drink. Another big draw to the Farm Shop & Deli Live stage will be a discussion on ‘Better by design: improve your store environment’, which will offer both cost-free and practical quick wins to boost sales by transforming the look and feel of a traditional farm shop. Richard Ford, Associate Director of Sherlock Studios, will focus on how to do things differently to surprise

customers with innovative store design. Farm Shop & Deli Show is co-located with the National Convenience Show, where the Retailer Hub will host several sessions of interest to Farm Shop & Deli Show visitors. Away from the stages, the coveted Farm Shop & Deli Awards will return for their sixth year, recognising the best independent retailers across 12 categories. The hotly anticipated finals will be held live at the show on Monday 8 April, hosted by Chair of Judges and renowned food and drink broadcaster Nigel Barden. He will also catch up with last year’s overall winner Edge & Sons Butchers for a live interview, where visitors will hear the secrets of the company’s success and how the award helped the business grow.

Commercial Kitchens Show FOLLOWing the success of last year’s show, the BSA is once again delighted to be supporting Commercial Kitchen at the NEC Birmingham 4-5 June – the UK’s only event dedicated to the running of efficient, profitable kitchen operations. With the kitchen at the heart of any sandwich bar, café, coffee shop or deli, Commercial Kitchen (the sister show to lunch!) provides an important showcase for you to keep

up-to-date with the latest ideas and equipment. Over 100 exhibitors are lined up for this year’s event, showcasing the complete range of innovative equipment, services, devises and utensils required to run, refurbish or build a commercial kitchen. Add to this fantastic networking opportunities and exciting show features including the Innovation Challenge Gallery and it really is unmissable!


Your ticket to Commercial Kitchen also gives you FREE access to the 2-day Seminar Programme, which will once again include sessions directly related to our industry. Visitor tickets are for trade only and are FREE when you register in advance (saving the £20 door fee). To book your free ticket go to and quote priority code CK14 when prompted.

GREAT INGREDIENTS, GREAT FOOD. Dawn Farms is the largest dedicated supplier of cooked meat ingredients and fermented and dried sausage products outside of the US. As the preferred supplier to the world’s leading pizza brands we offer a guaranteed ready-to-eat (RTE) product which can be used safely on pizza, in sandwiches and salads or pasta dishes without any need for further cooking.



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Food to go innovation:

DELI-LITES’ secret ingredient Given its border location and the strength of sales in the Republic of Ireland, DELI-LITES could be forgiven for being a little nervous of the looming nature of Brexit, but if they are, it’s not showing! The business has just invested £250,000 in a new on-site innovation hub and the refurbishment and extension of its premises




he port town of Warrenpoint in Northern Ireland, just a few miles north of the headlinegrabbing Irish border, may not be the first place you think of as a leading food to go destination. But in fact, Deli-Lites Ireland has become a major force to be reckoned with and is now looking at international growth, thanks to a £250,000 investment in a new innovation hub and major refurbishment at its headquarters, which will see the company hire up to 20 more team members. The hub replicates the retail environment to showcase the company’s growing product range, which includes sandwiches, wraps, bespoke bowls, juices, salad bowls, flatbreads and hot eats, as well as products from the in-house state-ofthe-art artisan bakery. It will also be used for product-development workshops and demonstrations with clients. Whist Northern Ireland is still an important market to the home-grown business, it now also distributes right across Ireland, GB, and into Europe. Customers include major retailers such as Sainsbury’s, Boots and Applegreen, as well as local food service companies. The company now plans to expand into new markets overseas with export orders for its baked-goods and hot eats in the pipeline to Holland, Germany and the Middle East - particularly Dubai - where customers are looking for high-quality products from trusted suppliers. HUMBLE ORIGINS It’s all a long way from the relatively humble origins of the gourmet food-togo company in 1999, when husband and wife team Brian and Jackie Reid first began producing wholesale products, supplying local schools, hospitals and businesses. In the early days they worked from the premises of a cafe of the same name, which Jackie and her four sisters had opened some years earlier when one of the sisters had recognised the popularity of similar deli-style sandwich bars in the States. Twenty years later, now known as DELI-LITES Ireland and a separate company in its own right with a growing state-of-the-art AA BRC accredited production facility employing over 250 people, the

Brian Reid Founder & CEO, Jackie Reid Founder & CSO Brendan Dowling Chairman, Eamon Mc Key COO

Chef Dean Skinner business produces over 20 million products annually. Due to customer demand DELI LITES have also opened an awardwinning artisan bakery in 2015 where they produce luxury Traybakes such as the award-winning Salted Caramel Chocolate Brownie and Seeded Stem Ginger Cake, which both won 2 gold stars at the prestigious Great Taste Awards. DELI LITES also work with their customers to create a bespoke range using only the finest Belgian Chocolate and Irish Butter as the main components. Commenting on the early days of the business, Jackie Reid says a lot of what they achieved in the businesses’ infancy was through pure graft and some good timing. “Twenty years ago there was no such thing as a ‘food to go’ industry, unless you were referring to the local chip shop. Take-away sandwiches were limited in terms of

selection, flavours and ingredients and they didn’t have the greatest track record as far as quality food options were concerned. “Brian and I had spent time travelling and working abroad after studying catering and we were inspired by the buoyant food to go range in cities like New York, so we wanted to bring some of that back to Northern Ireland. “The timing was perfect as there was a real gap in the market for the type of food we wanted to produce. It was hard work, with long hours, but as the orders kept coming, we were able to balance meeting the growing consumer demand with investing in NPD and working with customers like Applegreen to deliver new and exciting product lines beyond the traditional sandwich and bread roll.” INNOVATION AND FRESH THINKING Innovation and fresh thinking are two of the key skills which DELILITES prides itself on. It now has a chef-led NPD team which is led by head of food innovation Gary McDowell, former head chef of Castle Leslie Estate in County Monaghan. He is supported by Australian-born chef, Dean Skinner who was recently shortlisted for Sandwich Designer of the Year at last year’s Sammies, thanks to two of his impressive sandwich designs which won first place at heats in Newcastle-Upon-Tyne. Showcasing a real flair for innovation and flavour combinations, Dean caught the judges’ eye with his Pistachio Z’aatar Shredded Chicken Khobez, ‘Get it India’, peshwari croque toastie top with a spiced nut-butter March 2019 21


which was then baked with a shredded curried-chicken filling. Both of which lived up to DELI-LITES commitment to fresh thinking food concepts. In addition to this the team boasts accolades such as 3 x 2 star and 1 x 1 star Great Taste Awards, Silver Blas na h’Eireann, 2 x Irish Quality Food Awards as well as a Lunch Innovation Award 2018, not to mention their attention to the environment being awarded Best Green Business by the local council. TWO SENIOR STRATEGIC HIRES In addition to the on-site innovation hub DELI-LITES has also just announced two senior strategic hires as part of its ongoing investment in its home market, and its focus on expansion into new export markets by creating two new roles - chairman and chief operating officer. Speaking about the business’ current growth plans, CEO, Brian Reid, said: “As an innovation-led business which

is focused on constantly developing new and exciting products and flavour combinations, innovation is at the heart of everything we do. “The recent investments highlight our commitment to continued growth and development, and our emphasis on client-focused servicing, which we believe has helped us grow and become a trusted supplier to so many customers. “Utilising the skills of our product development team, we work in partnership with our clients to create products which deliver specifically for their needs. The innovation hub gives us the space to expand this process and allows our customers to get a real feel for the retail experience and product offering, which can be adapted to appeal to all tastes and dietary requirements, including vegan, dairy free, low carb, high protein and gluten free.” With a growing work-force of over 250 across production, sales and

marketing, product development and technical, DELI-LITES is one of the biggest employers in the local area. It’s this team which Brian credits with the company’s growing success and its future. “We’re excited about the next phase in the business, which is only possible thanks to the great team right across the organisation, from production operatives to delivery drivers. It’s this commitment to our people and their continued hard work which will enable us to maximise the hub’s potential and deliver even more award-winning products, use ingredients from trusted local suppliers, to a global customer base. “It’s been a whirlwind 20 years in business and a steep learning curve along the way, but we’re still just as passionate about food and customer service as we were when we were packing orders in the back of that café two decades ago and we’re looking forward to what the next twenty years will bring.”



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21/02/2019 14:58


BSA partners with Hampshire Fire Authority for a range of new benefits THE British Sandwich & Food To Go Association is launching a new partnership with Hampshire Fire Service, a Primary Authority Scheme authority, with advice and support available to individual members. The Government gave the go ahead for the Primary Authority Scheme initiative to be extended to include the fire sector in April 2014. This meant that all fire safety partnerships going forward could have statutory recognition regulated by the Office of Product Safety and Standards, in association with the National Fire Chiefs Council on behalf of central government. Hampshire Fire and Rescue Service (HFRS) is a leading authority within the scheme and has been instrumental in establishing the fire sector as part of the Primary Authority Scheme. There is a raft of advantages for BSA members, who would need to contact the HFRS directly. Current partners have benefitted from training programmes, fire safety reports, fire specialist recruitment, inspection plans, infrastructure reviews, fire risk assessment reviews, seminar facilitation and arbitration with other fire and rescue authorities. There’s also national consistency in enforcement methodology and compliance issues, professional advice from an ‘in house’ enforcement body, a thorough review of strategic fire safety policies and procedures,

assured advice that is nationally binding and a general ‘one stop shop’ for all things fire related. WHAT THE PARTNERSHIP WITH THE BSA CAN PROVIDE IN DETAIL: There are a number of benefits to joining the scheme, particularly with regard to Fire Safety with Hampshire FRS, says Luke Snoswell, Primary Authority Accounts Manager. • Links into other regulating bodies within Hampshire such as Environmental Health, Trading Standards and The Housing Authority. • We have already formed a number of successful and mutually beneficial partnerships with large multi-national organisations, including several prominent retailers, which are not based in Hampshire. As there is no direct benefit to the local economy within Hampshire, the advice we give to your organisation cannot be perceived as partisan.


• HFRS has a large and robust Business Fire Safety Department which is reinforced by an experienced Enforcement Support Team. • HFRS is a strong supporter of the Regulators Code; we seek to ensure that the functional requirements to compliance are maintained whilst not overburdening our partners with unrealistic financial demands or unnecessary works. We strive to find innovative solutions for our partners, which have moved away from potentially onerous British Standards, whilst remaining compliant to the Fire Safety Order. • The Primary Authority Scheme ensures that regulators only recover costs and cannot seek to make a profit, HFRS has one of the most affordable hourly rates in comparison to other fire authorities. • There are also benefits to HFRS; in that we can make a meaningful impact upon risk reduction on a national level, whilst at

the same time generate income which enables us to maintain our Business Fire Safety Department. • The Primary Authority Scheme enables Hampshire Fire & Rescue Service to support businesses in achieving compliance to the Fire Safety Order 2005 on a strategic level. • Officers within the team embed themselves into the partner business to conduct a root and branch review of their policies and procedures to assist that company in becoming legislatively compliant. The officers continue to work closely with their respective partners to assist them with enforcement management, the sharing of best practice and to extract added value wherever possible. Our process is informal and will not result in enforcement action, as that is not part of the partnership process or in maintaining good working relations. You will be provided with a detailed fire safety report outlining the company good practices and opportunities for improvement and ways in which we can support the implementation of these ongoing improvements. • The Primary Authority Scheme operates on a cost recovery basis only. INTERESTED? Contact: Partnerships. Telephone: 02380 725205

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Biryani or Biryainti

that is the question? M&S’s new vegan biryani wrap raised a firestorm of protest from Indian chefs recently, outraged by the absence of meat and other classical elements. Can ‘cultural appropriation’ be justified if it’s not totally authentic? Mark Arnold, Street Eats’ Head of Innovation, and a well-known developer of fusion sandwiches, takes a broad view


&S was recently accused of cultural appropriation by a number of top Indian chefs and restaurants in the national media, unhappy with their new vegan ‘biryani’ wrap launch. They dismissed the cooking method and ingredients used in the new wrap, and the fact that it was a vegetable-based offer. Classic biryanis would normally be served and cooked with Mutton, Chicken or even Fish. And there were other criticisms. Maunika Gowardhan, for example, author of ‘Indian Kitchen,’ was adamant that a biryani should be accompanied with rice (although the wrap actually included rice!) and in a bowl as oppose to a wrap. ‘Biryani needs rice, isn’t stuffed in bread and doesn’t include lettuce,’ she protested. Traditionally, she said, a biryani is

also a labour-intensive method of cooking involving layering all the ingredients. My view, however, is that all traditions inevitably change over time, and when translated to a larger market place, they evolve of necessity. In any case, her argument just doesn’t stack up. Many Indian meals are served with bread of some description, often with the bread acting as the cutlery when eaten by hand, so this undermines the bowl/ wrap argument. As for the lettuce, well, every biryani meal I have had this side of Mumbai, comes with a salad garnish, and often topped with depressingly warmed sliced tomato and cucumber when served, along with the standard sliced egg. Unfortunately, this would render the product non-vegan friendly, which would not do. Maybe


at a later stage of redevelopment, it could come with a microwaveable side of a vegan veg curry, that could act like the fashionable, (at least two years ago) Indian version of the ‘French Dip’ from the States. AUTHENTICITY But when we talk about authenticity in the sandwich world, or ready meals, how authentic is authentic? Everything in reality will get dumbed down to an extent, however much we extol the credentials and level of effort gone into sourcing the black pepper that was hand-picked by natives on an obscure island in an archipelago in the southern hemisphere. With tandoori chicken sandwiches, for example, has the chicken been anywhere near a tandoor oven? Does that make them less authentic?

SPOTLIGHT We are lucky I suppose at least in the EU (whilst still in it) that some methods and recipes have a Protected Designation of Origin (PDO), such as Cornish Pasties or Melton Pork Pies, so we cannot replicate them without using authentic ingredients or methods. Does this however make the nonPDO a lesser product, even if made with exactly the same ingredients in a different location? What do we feel about Chicken Tikka Masala? Is it Indian? Is it fictionally created in Britain to the taste of the English palate? Rumour has it that it originated from the Shish Mahal restaurant in Glasgow, created by Pakistani chef Ali Ahmed Aslam. He improvised a sauce made from yoghurt, cream and spices - not authentic Indian, yet held by many as the most popular Indian dish in the country, whether that be in retail ready meal or restaurant experience. BRAMBLES’ ONION BHAJI SANDWICH We have in the past, probably committed many ‘cultural appropriational’ sins ourselves, unwittingly. We launched around 15 years ago under the Brambles brand, an Onion Bhaji sandwich, when combining an onion bhaji with a traditional accompaniment of mango chutney, mint raita, yoghurt, mint, coriander and red onion in sliced bread, was considered bold.

It did however become a talking point, sold really well, and went on to win ‘Sandwich of the Year’ at The Sammies. It still exists in our range under the Cranks brand. As my old boss told me, ‘copying is the best form of flattery’, and this is now a staple in different guises in many ranges.

Speaking of the Sammies, having been lucky enough to be on the judging panel for the Sandwich Designer of the Year Awards, we are often faced with a conundrum of what the definition of a sandwich really is, and what rules can be stretched or broken when pushing the boundaries of design and product development. Two years ago, we had such a problem at the London heats, when an entry was deemed amazing, but could not be called a sandwich, and was in reality a sushi-style product, not encased in any bread, but Nori. It did taste fantastic and looked the part, but split the judges, and eventually was not short listed. But it did win a new award for design, but not ‘Sandwich Design’. The year before, if you remember, there was outrage from Piers Morgan, on the Sunday Brunch Channel 4 programme, aired the week of The Sammies, over a ‘sushi-esque’ product that had made the finals, but as he said, was emphatically not a sandwich. Maybe two years ago, the world was not ready for sushi sandwiches, but Californian rolls have been mainstream for some time, but I am March 2019 27

SPOTLIGHT in the camp that they are sushi and a snack, and not bread related. Having said that, M & S, have just launched a sushi sandwich. ‘Known in Japan as ‘Onigirazu,’ the sushi sandwich combines a traditional sandwich with a Japanese sushi roll, according to a report in the Mirror. M&S has released two options, a Soy & Ginger Chicken sushi sandwich, and a Chicken, Bacon and Avocado sushi sandwich, both priced at £4. “We really wanted to offer customers even more delicious sushi options with something that no one else on the high street is doing,” M&S sandwich developer Helen Brennan told the newspaper.

But when we went last week to find one, they were all marked down in price at the end of the day, so once again, the world may not be ready for Chicken & Bacon sushi style sandwiches. Back to our so-called sins in the development world: we launched a range of Chinese sandwiches and wraps for the Olympics, when they were held in Beijing 11 years ago, including a controversial takeaway meal for one, with an egg fried rice sandwich. In the new world of Veganism rules, our onion bhaji sandwich has turned vegan, and we also later last year launched an updated version,

in the form of a ready to eat Onion Bhaji Burger - contradictions on several levels. At the same time, we launched Yorkshire Pudding Wraps, before many others. Are they a wrap? I suppose you could say they contain the major component of bread, in the form of flour, but they are not a wrap in the sense of a tortilla? Will the wrap Police get on to us for misappropriation? Time will tell. Lastly, how do we feel about the ultimate sin so far this year, or some may say this millennium, that of McDonald’s. What are they doing adding bacon into a Big Mac? At least rename it The Big Bac!


When we start to immerse ourselves in Biryani, the plot thickens, like a reducing vegetable gravy often served alongside, but diluting the classic argument still further. A number of top chefs can be found with their own twists on this dish, none of which seems ‘traditional’ but acceptable in this modern day. Tom Kerridge, only this week at the time of writing, on his new BBC 2 programme ‘Fresh Start’ revealed his version, using oven baked and dried out crispy minced beef. The rice itself was not baked in a pot but cooked on top of the stove in a pan, almost risotto like. In fact, Tom went on to describe it as ‘almost risotto like, but better’ (in an off-stage whisper, well it was almost BAFTA time). What would traditionalists make of this? Then on Sunday this week, ITV featured new Indian Guru on the block, Parveen, of Parveen’s Indian Kitchen, who swears by adding rose water into her Biriyani. Whatever next, I hear you ask! A local straw poll in the office, reveals the interesting facts: that everyone’s local, favourite Indian, have on their menus a vegetarian biryani, and some like the local Coconut Grove, are recommended by the likes of Jay Raynor in the Observer as places of notoriety, for food and authenticity. My own favourite, the local small chain of two, Barton Rouge, again, renowned

in the Chester area, has a biryani as well. Now they are listed as vegetarian and not vegan, but I suspect that’s down to the culprit of using Ghee or clarified butter in most of their cooking, but that would not seem too much of a stretch to move to the fashionable coconut oil, or plain vegetable oil. Looking to the major multiples’ sites we see a plethora of vegetarian biryani dishes, from Tesco, Waitrose and Sainsbury’s - even Slimming World are in on the act at Iceland. So, it would seem that a vegetarian version is widely accepted, and surely in this sudden surge of veganism, a jackfruit version will be on the shelves before this article is published. Reading between the lines of tweets and articles, it would seem fair to say, that like many cultures, every region, town or village have their own interpretation of what makes a good biryani, and although traditionally not vegetarian or vegan, why not? Surely as one person put it, it could be seen as a compliment to the original as opposed to ‘lazy product development’ as described by some. As M & S said ‘M & S is famous for its food innovation and our developers use a fusion of different flavours and ingredients to create an exciting range of products to appeal to customers’ tastes’.


We concur on this: where would the sandwich world be without innovation by the likes of M & S. No Pork Pie Sandwich, for example, from a royal celebration a few years back. If we head to The Guardian, and the wonderful series by Felicity Cloake ‘How to make the perfect ...... (a must read for anyone interested in making the perfect dish), she has done all the hard work, loads of research and distils the information at the end of the article into a recipe, fool proof, and original, an amalgamation of all the good bits from noteworthy chefs and writers of authority on the subject. My father-in-law can personally vouch for her sherry rice pudding for one. She sums it up succinctly in our opinion... ‘Biryani, the Indian rice dish, is like so many classics, disputed territory. Traditionally created to the Mughal court that ruled over much of modern-day India from the 16th Century until the British Raj, its popularity in the southern states has given some credence to the idea that it was brought there by Arab traders’ But more importantly: ‘Vegetable biryani certainly is a thing among India’s 500 million vegetarians – and if Madhur Jaffrey says it’s a thing, it’s a thing.’

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Food on the move at Welcome Break Welcome Break’s service stations were acquired by Ireland’s Applegreen last year. How has the offer changed since then? CEO John Diviney gave up some insights at MCA’s recent Food To Go conference


eople often ask why food to go is so important in the transport space, but you’ve only to look at the kind of results that are coming out now to understand that: people are struggling in the high street space and brands are increasingly involved in transport hubs. We’ve coined the term ‘transumer’ for the consumer on the move who is time poor – and we’re using speed, efficiency and technology to try and help those customers complete their mission and come to us. There’s no doubt that with so many double-income families, people have more disposable income, but again that makes them more time poor. So, with Welcome Break a lot of our convenience channel in terms of retail is food to go. It’s about ‘me for now’ and immediate consumption with a branded offer and communal seating. In the UK we’ve seen a big growth in customer demand for brands and offers. We find that the UK consumer is absolutely wedded to brands. They are very influenced by them and offer a safe haven. One lesson we learned on the brand front when we entered the UK [forecourts] market in 2008 was around coffee – we had our own brand coffee in Ireland in Applegreen Coffee, but when we tried to roll it out here it didn’t work because UK consumers wanted a branded coffee in service stations.

As we grow internationally, we are beginning to find there are US brands that will work over here and vice versa – into the US and Ireland. With Welcome Break as a totally branded area, we are looking at new opportunities to do something different in the next couple of years. We have a new site opening at Skelton where we have nine brands. That suite selection is based on what is right for our customers; what are the day parts that we are trying to maximise; the differences between outbound and inbound sites. All the companies are fully owned and fully operated and it’s about maximising opportunities for customers when they arrive. The brands are not necessarily competing with each other

‘Customer traffic ebbs and flows: one minute it’s quiet and the next minute the bus arrives and you’re slammed!’


PROFILE – we just want to make sure that when customers arrive in the morning there’s a proper morning offer, as well as lunch and evening. So what are the key trends driving Welcome Break growth? Design – we’re very passionate on the design side in Applegreen and that’s one of the key skills we will bring more into Welcome Break as we grow the business and open more sites. People buy with their eyes and it’s all about the ambience and having the correct seating and furnishings, proper wi-fi and coverage. We spend a lot of time developing our sites: we have our own design team, interior and industrial designers, and that’s a really important part of what we do. Convenience and speed – Welcome Break was one of the earliest adaptors of Drive-throughs on the motorway network in the UK and they are just continuing to grow and grow. People use them when the weather is wet and they don’t want to walk into the amenity building, or if they can’t get the children out of the car! Technology is massive – this is one area that’s truly in growth. In-house kiosks, for instance, are taking into account all our different

brands and are an area where we will put significant resource into expanding that out. It creates extra purchase points and helps manage customer flows. One of the key things about motorway service areas is that the customer traffic ebbs and flows: one minute it’s quiet and the next minute the bus arrives and you’re slammed! We’re also rolling out some facial recognition within our digital screens to look at the dwell time and the profile of the people coming as a sales opportunity. We’re also rolling it out with advertising screens so we can assess the people flow and the mix of people that come through it. It’s very easy to count cars but how many people there are in those cars is a lot more difficult to work out. It’s also really important for us to show pictures of the relevant products on screens to encourage customers at appropriate times of the day, such as breakfast products. It also helps in day-parting. It’s one of those things that we’ve really learned from brands and already applied to Applegreen. Overall, it’s a huge part of the business and is really growing. You can also get payment apps so customers can order in advance of their bus arriving: we have it ready for them and they’re ready to move on.

FULL CIRCLE FOR WELCOME BREAK In the last year and a half, we have opened five Pizza Express’s in Welcome Break. We have really come back full circle to where it all began – full service restaurants. But we can’t get away from the time sensitive element. For us, dealing with the full service restaurant is making sure we can offer the 20 minute time promise. Customers want to get in, get fed and get out and that’s really important to them. Within that offer, business customers are also setting up meetings – we have 29 hotels within the estate and hotel customers are increasingly happy to go to a restaurant in the evening, rather than a fast food place for dinner. We also have a lot of truck parks and despite the common perception, they like to eat healthier …. and we try to make that available for them.

Brands – brands are huge. They are massive here in the UK and the US and the trend is growing in Ireland all the time. For us it’s all about having the right brands and looking at introducing new brands that are on trend with millennials – they look at different things and in a different way at what we do. Electric cars – this is an area we’re very able to deal with. We’re the largest supplier of Tesla superchargers and there is plenty of capacity to add more charging to those sites. The challenge is going to really come with petrol filling stations where you haven’t got the parking space for charging. But the biggest challenge really is that 92% pull into Welcome Break to use the toilet: it’s the number one reason to stop in a service area, no matter what country you’re in, and when customers stop it’s up to us to make sure they have the right selection of offers and brands and the right value to service their needs. This is an edited version of John Diviney’s presentation. March 2019 31


The Government’s ‘Good Work Plan’: key points for employers The Government has announced that it will make a range of policy changes and introduce laws to provide new protections for employees and workers. Clyde & Co’s Equity Partner Graham Mitchell has the details


he changes set out in the Good Work Plan aim “to ensure that workers can access fair and decent work, that both employers and workers have the clarity they need to understand their employment relationships, and that the enforcement system is fair and fit for purpose”. 10 KEY POINTS FOR EMPLOYERS: Draft legislation has already been published in relation to some of these proposals with the intention that they take effect in either April 2019 or April 2020. For others, further work needs to be done, so the timetable is less clear. 1. More clarity on employment status – the Government states that it will introduce new legislation to clarify the test for employment status that reflects modern working practices. This will be a difficult task. It states that it will also seek to align how the law deals with status for tax purposes with the status for employment rights purposes. There is no set timetable for these potentially significant proposals for new legislation. In addition, to improve clarity and understanding, individuals and employers will have access to an online tool that determines employment status in the majority of cases. 2. Extension of the right to written particulars to all workers – From April 2020, all workers (not just employees) will be entitled to receive a document setting out the key terms of their contract (known as “written particulars”) from day one of their contract (rather than within two months as at present). There will also be new requirements for additional mandatory information provided in the written particulars. 3. Extension of the right to a payslip – the Government announced previously that from 6 April 2019, all workers, including casual and zero-hour workers, will have the right to a payslip. For part-time workers, this must state the number of hours they are being paid for.

4. Right for all workers to request a ‘more stable’ contract - there will be a right for all workers, not just zero-hour and agency workers, to request a more predictable and stable contract after 26 weeks’ service. 5. Making it easier to show continuity of service – to enable atypical workers to establish ‘continuity of service’ more easily (giving them access to key rights), the qualifying ‘break in service’ period will be extended from one week to four weeks. This means that an employee will generally have continuity of service even if they have gaps in the work of up to four weeks. The change applies from April 2020. 6. New protections for gig economy workers – the Taylor report recommended introducing higher National Minimum Wage/National Living Wage rates for hours that are not guaranteed as part of the contract, as well as alternative options to tackle low pay. However, following advice from the Low Pay Commission in a report published on the same day as the Good Work Plan, the Government will not be taking this forward. The LPC proposed a number of alternatives to address one-sided flexibility, which the Government says will be subject to further consultation. 7. Holiday rights and working time for seasonal, casual and zero hours workers – the holiday pay reference period will be increased to 52 weeks (from the current 12 weeks) in April 2020. The Government will also launch a holiday pay awareness campaign. 8. Protections for agency workers – agency workers will have the right to be provided with a Key Facts Page, to include information on the type of contract, their rate of pay, who is responsible for paying it and any deductions or fees that will be taken. The ‘Swedish derogation’ will be abolished, which currently allows workers who have a contract that provides for a minimum level of pay


between assignments to be excluded from the right to comparable pay with permanent employees. These changes apply from April 2020. 9. Enforcement of vulnerable workers’ rights to holiday pay, sick pay and the NMW and wider review of statutory sick pay – there will be a new state enforcement system for holiday pay. In the context of the Statutory Sick Pay reforms, the Government will consider whether to make changes to the enforcement provisions. 10. Enforcement of tribunal awards and increasing tribunal fines for employers – the Government will: • introduce a new “naming and shaming” scheme for employers that fail to pay tribunal awards and make it easier for successful claimants to enforce payment. • increase the maximum penalty from £5,000 to £20,000, for ‘aggravated’ breaches of employment rights with effect from 6 April 2019. • require tribunals to consider stronger punishments for employers that ignore previous tribunal judgments against them. In addition to the above… • It appears that the re-introduction of tribunal fees looks increasingly likely given that the Good Work Plan statement to Parliament indicated it was “under consideration” by the Government. • Following a consultation in 2016 employers will be banned from taking “administrative fees” or other deductions from staff tips with effect from April 2020. • The threshold required for a request to set up information and consultation arrangements will be lowered from 10% to 2% of employees, subject to the existing minimum of 15 employees. This will apply from April 2020. Graham Mitchell Equity Partner | Clyde & Co (Scotland) LLP Direct Dial: +44 141 353 8670 Mobile: +44 7966 152 157


I would like to thank your team and yourself for an excellent association which truly cares for its members.

Committed to sourcing only the best ingredient, to create the finest blends. Free postage and packing. Samples available on request.


Michael Curley. The Buffet Shop Ltd. Helensburgh


To advertise call Paul Steer on 01291 636342 March 2019 33

SAMMIES Sponsored by


The Sammies Awards are just two months away. The biggest night in the sandwich and food to go industry is almost upon us and we are delighted that chef Theo Randall will be back with us to host the awards alongside comedian Simo n Evans.



he awards take place on Thursday 9th May at the Royal Lancaster London Hotel and the evening promises to be a night of celebration with a plethora of awards announced, including new for 2019, Sandwich & FTG Healthy Eating Award.

ENTRY IS NOW CLOSED FOR THIS YEAR’S AWARDS. The British Sandwich Industry Award Presented to a business or individual who the BSA Management Committee consider deserves recognition for the work they have done to advance the UK sandwich and food to go markets. This is an occasional award presented by the Committee.

BSA Sandwich & FTG Manufacturer Award The BSA Sandwich and Food to Go Manufacturer Award recognises the overall contribution made to elevate and grow the sandwich and food to go category. The judging takes into account initiatives to improve the quality and food safety of sandwich and food to go manufacturing as well as factors such as investment in people and facilities, technical standards and product quality.

Sandwich & FTG Multiple Retailer Award This award seeks to recognise those multiple retailers who have done the most to develop their sandwich and food to go business in the year. The judging considers independent data on market performance as well as information from the businesses.

Sandwich & FTG Convenience Retailer Award The Convenience Retailer Award is presented to the retailer considered to have done the most to develop and promote its sandwich and food to go business.

Judges take account of independent market research, as well as information from entrants in deciding the winner.

Sandwich & FTG Workplace and Catering Retailer Award This award recognises excellence amongst those providing sandwiches and food to go products in a catering or workplace environment, whether contract catering, on-site retailing or delivery. The judges take into account the general approach, range, presentation innovation, sales growth and marketing activity used to promote the business.

Sandwich & FTG Marketing Award This award aims to recognise the importance of marketing in these markets. The judges seek to identify initiatives that have been used successfully to achieve specific strategic goals.

The winners in each category receive a gold award as well as two free tickets to attend the awards dinner. If the judges consider one winner to be outstanding they may be selected to receive a platinum award.

Sandwich & FTG Chain Retailer Award This award recognises excellence among those sandwich and food to go retailers with more than ten outlets (and a minimum Food Hygiene Rating of 5). Whether products are made to order, pre-packed on site, or made in a central commissary, the judges will be looking to acknowledge those chain retailers who are driving the business forward and who have achieved the most impressive development in the qualifying period. This award is sub-divided into two categories: • Sandwich/FTG Bar • Bakery

Sandwich & FTG En-Route Sandwich Retailer Award For all retailers (regardless of size and scale) who provide sandwiches and a food-to-go range within the travel sector, including forecourts, stations, airport, on-board trains and airlines.

Sandwich & FTG Independent Retailer Award The Independent Sandwich and Food to Go Retailer Award is for businesses with ten outlets or fewer (with a minimum Food Hygiene Rating of 5). Independent judges visit and evaluate entries based on atmosphere, facilities, cleanliness and product range as well as innovation and customer service. This award is sub-divided into three categories: • Sandwich/FTG Bar • Delicatessen • Café

Wine at this year’s Sammies Awards will be provided by: March 2019 35


Sandwich & FTG Café Retailer Award The Café Retailer Award is open to businesses with ten or more outlets (and a minimum food hygiene rating of 5) selling sandwiches and food to go products. The judges look for those café retailers who have successfully developed their sandwich and food to go business within the award period. This award is sub-divided into two categories: • In-store • High Street

New FTG Product Award This award recognises good innovation in the food to go market. The judges assess entries on factors such as innovation, taste, eye appeal and commercial viability. This award is sub-divided into two categories: • Hot • Cold

New Sandwich Award This award seeks to encourage and recognise good innovation in the industry. Judging of this award takes into account presentation, taste and innovation as well as commercial viability. This award is sub-divided into two categories: • Hot • Cold

NEW FOR 2019 Sandwich & FTG Healthy Eating Award This award aims to recognise the work being done by businesses in the sandwich and food to go markets to provide consumers with interesting new healthy eating products as well as their taste, presentation and commercial viability. This award is sub-divided into two categories: • Sandwich • FTG

New Product Award Innovation is a critical part of developing any food chain. This award aims to encourage the work being done by suppliers and manufacturers to develop new products for the sandwich and foodto-go market. This award is sub-divided into two categories: • Product/Ingredient • Equipment/Packaging

Sandwich & FTG Business Development Award This award includes business advances whether technical or otherwise that have helped to progress the industry. The award is particularly aimed at recognising those individuals, often behind the scenes, who drive successful change for the good of the business and the industry.

The Sammies 2019 will be held at the Royal Lancaster London Hotel on 9th May 2019. Tables are selling fast and to reserve one of the few remaining please contact @BritSandwich

@LoveSarnies #Sammies19



Join us at


The Sammies Awards are just two months away. The biggest night in the sandwich and food to go industry is almost upon us and we are delighted that chef Theo Randall will be back with us to host the awards alongside comedian Simon Evans.

BOOKING FORM Contact Name …………………………………………………………………..

Live Entertainment by ‘The All Covered Up Party Band’ Entertainment until 2am Dress code: Black tie Raffle and draw in support of Dravet Syndrome UK

Business Name ………………………………………………………………… Address ………………………………………………………………………..……………………………………… ………………………………………………………………………………………………………………………… ……………………… Post Code …………………………………………....……………………………………… Tel. No: …………………. Fax No. …………………………………………………………………………………. Price includes four-course dinner and half a bottle of wine per person. Vegetarian options and special dietary requests must be pre-booked.

PLEASE BOOK: …………… table(s) at the Sammies 2019 at £2800 + VAT per table of 10 …………… table(s) at the Sammies 2019 at £3360 + VAT per table of 12 ……………. place(s) at the Sammies 2019 at £299 + VAT per place Card Type: (e.g. Visa, Mastercard) …………………………. Card number ………………………………………………… 3 digit security number …………… Expiry Date …………… Name on card ……………………………………………….. Signed ……………………………………………………….. Date ………………………………………………………..... All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations are made within 30 days of the event and any cancellations before this time will be subject to a 25% cancellation charge. Dietary requirements will be required two weeks before the event. Please email your booking details to Or post to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB If you require further information on the Sammies Awards please telephone Caron on 01291 636346



DESIGNER OF THE YEAR 2019 £5,000 in Prizes to be Won


019 has started with a big bang for our Sandwich & Food to Go Designer Competition, receiving a record number of entries for this year’s competition. The judges have had an arduous task ploughing through entries to compile this year’s shortlist for regional heats that are taking place this month. With two new categories for 2019, our budding Sandwich Designers have been keen to demonstrate their healthy and free-from creations. The Royal Greenland Prawns category has really showcased some healthy lowcalorie sandwiches using an interesting range of carriers and the Applewood Cheese food-to-go lunch pot has also demonstrated an interesting move

from the traditional sandwich with some vibrant salad pots and warming hot-food pot options. The Sam Browne Foods Shredded Duck category has once again wowed with the interesting ingredient twists to showcase the duck filling and H. Smith’s shredded chicken continually proves its versatility as a sandwich filling. New York Bakery Company’s new Star Bun has proven to be a fun carrier and entries have included some really mouth-watering images of star-filled sandwiches, whilst Norseland’s Jarlsberg cheese has proven itself as a key ingredient whether melted in a hot sandwich or as a tasty cold-eat sandwich filling. The British Sandwich and Food to Go Designer of the Year competition has six categories and contestants are

There is a huge £5000 prize pot for the Sandwich and Food to Go Designer of the Year competition, alongside the prestigious opportunity to be named Sandwich or Food to Go Designer of the Year. Every entrant at the final will receive two tickets to the popular British Sandwich Industry Awards (the Sammies) which take place on the same day as the final. In addition, the winners of each category will receive £250 and the entrant judged to be the overall winner will be crowned British Sandwich & FTG Designer 2019 and will receive an additional cheque for £3,500. 2018 Sandwich Designer of the Year Kim Hartley receives her £5,000 win ners cheque at last year’s Sammies Awards)


tasked with creating an innovative new sandwich or food to go product using the ingredient specified by the category sponsor. Entrants have been selected from the entries submitted and have now been invited to make their sandwich/lunch pot in one of five regional heats taking place this month in front of a panel of judges. The winners of the regional heats will then be invited to the final which will take place on 9 May 2019 at the Royal Lancaster London Hotel where they will again be asked to make up their entries for judging by Celebrity Chef Theo Randall and a panel of industry buyers. We are delighted to announce this year’s Sandwich Designer of the Year shortlists.

The entries are judged at all stages on their innovative qualities as well as taste and commercial viability.


great lunch box sandwich and a festive special to showcase ingredients in a new and innovative way. Chefs have been asked to create a sandwich using the star bun as a carrier with fillings of their choice that best complement the light airy bun.

n This award, new for 2019, has bee the of ion gnit launched in reco growing importance of food to go products.

Competition Ingredient: Applewood Cheese Applewood® Cheese was first created in 1965 in Ilchester, deep in the heart of Somerset using the best quality local ingredients. Applewood has a creamy smoke-flavour ideal as part of a salad lunch pot or delicious melted and contestants have been asked to create an innovative but commercially viable FTG meal option with the key ingredient being Applewood® cheese.

Competition Ingredient: Norseland Jarlsberg Cheese Norseland is a leading speciality cheese supplier in the UK with innovation at its heart within it’s range of award-winning sweet and savoury cheeses. Norseland’s Jarlsberg cheese is made to a secret Norwegian recipe using only the purest milk for a smooth, distinctive and rounded taste. Chefs have been tasked with creating a hot or cold sandwich using Norseland’s Jarlsberg cheese as a key ingredient.

Competition Ingredient: Sam Browne Foods Shredded Duck Sam Browne Foods prepares bespoke cooked meats and poultry for ready meals, sandwiches, salads, pizza toppings, and snack food. Sam Browne Foods Shredded Duck is available either fresh, chilled or frozen IQF and makes a delicious sandwich filling that can be flavoured in a variety of ways. Chefs are asked to create a sandwich using Sam Browne Foods Shredded Duck as a sandwich filler.


Competition Ingredient: H. Smith Food Group Shredded Chicken H. Smith Food Group plc specialises in quality frozen meat, poultry, seafood and further processed products for the fusion/ethnic and catering sectors. H. Smith Food Group Shredded Chicken is produced using just chicken, water and salt. Chefs are tasked with creating a sandwich using H. Smith chicken as the main sandwich filling.

Recognising the increase in demand for “healthy eating” this new sandwich category g encourages creativity in producin ch dwi san lthy hea a tasty and for the sandwich and food to go markets.

Competition Ingredient: Royal Greenland MSC Cooked and Peeled Cold Water Prawns

Competition Ingredient: New York Bakery Star Bun New York Bakery Company is the UK leader in bagel and viennoiserie manufacture supplying high quality products to UK supermarkets, out of home channel and internationally. The Star Bun, new for 2019, makes a

Royal Greenland brings wild-caught, high-quality seafood from the North Atlantic and the Arctic Ocean to consumers around the globe. Royal Greenland MSC Cooked and Peeled Cold Water Prawns are a delicacy, with their pink colour and firm, juicy texture. Entrants have developed a “healthy eating” sandwich using Royal Greenland MSC Cooked and Peeled Cold Water Prawns. March 2019 39



A Hemping Hand Rochelle Lack, Greencore

A veggie on the Go Emma Mowbray, Café My Place

I’m not just a Po Boy-Prawn Rhapsody Dean Skinner, Deli-Lites

Smoking Applewood Dipper Lorraine Duthie, Lettuce Eat Healthy

Banh Mi that’s a Good Sandwich! Katherine McCloy, Greencore

Ploughman’s Dip Dawn Roe, Saints & Sinners

Pegan Power Emma Taylor, Greencore

Leek and Applewood Smoked Cheese Bread and Butter Hot Pot Emily Jane Edmonds, Greggs

The Prawn & Ginger Ninja James Stoddart, On A Roll Sandwich Company

A Pot of Comfort Katherine McCloy, Greencore



Beet the Duck Judith Farquharson, Café My Place

Nordic Spice Emma Mowbray, Café My Place

What the Duck Emma Mowbray, Café My Place

Pear Grylls Dawn Roe, Saints & Sinners

Duck Club Dawn Roe, Saints & Sinners

Holey Smoke Emma Taylor, Greencore

Spiced Teriyaki Duck brioche Emily Jane Edmonds, Greggs

What more could you want? Katherine McCloy, Greencore

Gravy Train Emma Taylor, Greencore

Get it India 2.0-Mumbai Cheese Melt Dean Skinner, Deli Lites



Pollo Pesto Wrap Mark Thompson, On A Roll Sandwich

Star Spangled Dagwood Dawn Roe, Saints & Sinners

Zinging Chicken Pocket Lorraine Duthie, Lettuce Eat Healthy

Katsu Sandos Star Emma Taylor, Greencore

Coconut, Mango & Avocado Chicken Thai Roti Emily Jane Edmonds, Greggs

Starfish n’ Chips Rochelle Lack, Greencore

Jamaca’in me Crazy! Rochelle Lack, Greencore

Lone Star Goat Mark Thompson, On A Roll Sandwich

Chilli Cluck N Roll Dean Skinner, Deli Lites

Prawn Star Passion Mark Thompson, On A Roll Sandwich




Prawndoori Wrap Imogen Johnson, Street Eats Food

Smokin’ Buddha Scott Joynston, Greencore

Wham Bam Keralan Clam Scott Joynston, Greencore

Cheesey Beets Scott Joynston, Greencore

Moroccan Prawns Ian Barker, Le Brunch

The South American Smokey Owen Aron, Greencore

In the Pink Owen Aron, Greencore

Macclewood Imogen Johnson, Street Eats Food

Snazzy Nasi Prawn Amanda Lowe, Soho Coffee

Nachelwood Enchilada Pot Imogen Johnson, Street Eats Food



Seoul Sister Scott Joynston, Greencore

Turkey & Jarlsberg Toastie Ellie Ruddy, Street Eats Food

From Mount Fuji to The Peaks Owen Aron, Greencore

Veggie Brekkie Stack Scott Joynston, Greencore

Sticky Duck Dogs Imogen Johnson, Street Eats Food

Vårsandwich (Spring Sandwich in Norwegian) Scott Joynston, Greencore

Toulouse Le Quack Mat Poulton, So Food

Almost Peachy Imogen Johnson, Street Eats Food

Hot and Sour Cherry Duck Richard Mattock, Mellors Catering

Layers of Flavour Imogen Johnson, Street Eats Food



Greek Chicken Flatbread Ellie Ruddy - Street Eats Food

Festive Feast Ellie Ruddy, Street Eats Food

The Elvis Scott Joynston, Greencore

Turkish Delight Scott Joynston, Greencore

Thai Chicken Bao Wow Owen Aron, Greencore

Vegan Sprouting Star Imogen Johnson, Street Eats Food

Middle East Feast Imogen Johnson, Street Eats Food

PB & Pomegranate Jelly Ice Cream Sandwich Dave Dooley, The Doo Group

Chicken Rosini Richard Mattock - Mellors Catering

Good Grief Roast Beef! Amanda Lowe, Soho Coffee March 2019 41



He’s a Po’Boy with Taste Matthew Devlin, Greencore

Smokin’ Kung Pow Cauli & Crispy Cav Bethany Hill, Samworth Bros

Posh Prawns Jo Cunningham, The Little Kitchen

Smoked Cheese Hummus with Raindow Salad Bethany Hill, Samworth Bros

Tripled Pink Prawn Roll Kelly Merry, Greencore

Veggie Shawarma Salad with Smoked Cheese Lee Williamson, Adelie Foods

Sounds Corny and Tastes Prawny Oliver Pedrick, Greencore

In QUES you didn’t know! Oliver Pedrick, Greencore

Prawn Smorrebrod Sophie Whyman, Adelie Foods

Smokey Tempeh Tacos Sophie Whyman, Adelie Foods



Fusion Flatbread Jenny Goodwin, Greencore

Trypophelia - The Love of Holes Barny Luxmoore, Jabberwocky Catering

James Pond Burger Jenny Goodwin, Greencore

Mammar’s left over Cauli cheese Toastie Megan Fallows, Greencore

Duck from the Rising Sun Martin Willsher, Soho Coffee

Pressed Culture Twist Sarah Bailey, Adelie Foods

Togarashi Pulled Duck Lee Williamson, Adelie Foods

SOHO’S Grilled Beef and Cheese Sandwich Martin Willsher, Soho Coffee

BadaBINGbadaboom Megan Fallows – Greencore

Ultimate DB Mark Kacary – The Norfolk Deli



Nacho Hunter Chicken Barny Luxmoore, Jabberwocky Catering

A Pear of Stars Sophie Whyman, Adelie Foods

Chicken Sushi Style Wrap Edvinas Smigelskis, Bradgate Bakery

You got Beef? Cos this is how we roll Megan Fallows, Greencore

Shredder Darren Fenner, The Pumphouse Café

Unicorn Starblast Sarah Bailey, Adelie Foods

Masala Chicken Kathi Roll Kate Hutchinson, Adelie Foods

A star is born Oliver Pedrick, Greencore

It’s Mexican Chick Martin Willsher, Soho Coffee

Beauregarde’s Star Barny Luxmoore, Jabberwocky Catering



Prawn-star Martini Bowl Mia Wright-Thompson, Adelie Foods Prawns, Avo, Coconut, Lime & Chilli Dressing, Pomegranate & Herb Salad David Graham, Around Noon


Smoked Applewood, Grilled Aubergine & kale layered Hot Pot David Graham, Around Noon Winter Woodland Mac & Cheese Elle Pieri, Greencore

The Slow Smorrebrod Elle Pieri, Greencore

Devil’s Advocado Lesley Fong, Greencore

Bao Wow Prawns John Burridge, Adelie Foods

Cheesy Patatas Bravas Baked Eggs Amelia Harper, Adelie Foods

Prawn Sushi Wrap, with coriander and miso pesto Oliver Henshall, Adelie Foods

Firehouse Cauli Mac ‘n’ Cheese John Burridge, Adelie Foods



Duck Vine Father of all Wraps Simon Broadribb, Uptons of Bassett

Sub-terranean Mia Wright-Thompson, Adelie Foods

Duck Croquack Smash Sandwich Lesley Fong, Greencore

In No-r way just Cheese Mia Wright-Thompson, Adelie Foods

The Duck, Date and Tamerind Dhokla Bun Oliver Henshall, Adelie Foods

Bacon, Fig & Mushroom Sourdough Melt David Graham, Around Noon

Duck Pomegranate and Mango Roll Harriet Green, Greencore

Smokey Steak and Cheese Sandwich Katarina Broadribb, Lemon & Soul Cookery School

Asian Perfection Jamie Woodstock, House of Commons

Seasonal Vegan Garden and Cheese Delight Jamie Woodstock, House of Commons


Turmeric Pulled Chicken & Pickled Pumpkin Seed Slaw Wrap David Graham, Around Noon Chicken Tikka Turmeric Sub Roll Gabriel T Paruma, Simply Lunch Gochujang Chicken Andreia Machado, Adelie Foods


P&J Jessica Ayling,Eat Bollywood star Andreia Machado, Adelie Foods Star Steak Bun Katarina Broadribb, Lemon & Soul Cookery School

Dare to Spice Carmen Popa, British Medical Association

Grandeo Star Egg Kalyani Gavankar, Rail Gourmet UK

Crackin’ Kati Roll John Burridge - Adelie Foods

The Star Fish David Graham, Around Noon March 2019 43



Power Prawn Taco Dai Llewellyn – Greencore

Applewood Lollipops Sue Price-Whittle – Well Good Kitchen

Sweet Chilli Prawn Green Tea Mini Bun Steve Whibley – Pinkmans Bakery

The Poppadom Buddha Bowl Dai Llewellyn – Greencore

Prawn Avo Quinoa Summer Body Rolls David Worthington – FSC

The Beet-Ball Bowl Dai Llewellyn – Greencore

Come and Avo Go Dai Llewellyn – Greencore

Cheesi Courgetti Eve Chan – The Real Wrap Company

Kawaii (Cute) Prawns Eve Chan – The Real Wrap Company

Applewood Smoked Cheddar Polenta Chips Steven Whibley – Pinkmans Bakery



Daffy Delight Benjamin Kilcoyne – Kilco Hospitality

Kimcheese Toaste David Worthington, FSC

KFD Korean Fried Duck Gavin Youngson – Bradgate Bakery

Avo-Jal Karol Grzelak, The Real Wrap Company

The Duck Dog Dai Llewellyn, Greencore

The Jarlsberg BIG Breakfast Hash Dai Llewellyn, Greencore

Honey Duck with Seeds and Beets Steve Whibley, Pinkmans Bakery

Tour of Europe Toastie with Jarlsberg & Mortadella James Simcox, Greencore

Korean Duck in Cardiff Kris Davies, Parc Deli

Norwegian Rarebit Chloe Somerville, The Real Wrap Company



Mayan Chicken Wrap Catherine Farrell, Greencore

A Star is Bun Tony Bishop-Weston, Foods For Life

Winner! Winner! Chicken Dinner! Kate Price-Whittle, Well Good

Somerset Goat’s Cheese & Beetroot Falafel Star James Simcox, Greencore

Chicken Kiev Ciabatta David Worthington, FSC

The Korean Gang-Star Bun Dai Llewellyn, Greencore

Mexic- Pan Taco Gavin Youngson, Bradgate Bakery

The Stars & Red Stripes Dai Llewellyn, Greencore

Katsu Chicken with Sticky Coconut Rice Wrap James Simcox, Greencore

Lucky Star Stefano Vigo, FSC


Join us at the



Grand Fi nal and a

Presentation on the Sandwich Market by Gavin Rothwell

Head of Food-to-go at IGD As a prelude to the Sandwich Designer of the Year Final, IGD’s Gavin Rothwell will present a Sandwich Market Insight showing trends and developments within the industry. The Sandwich Designer of the Year Final will see Chefs from across the UK competing to create the best sandwich for our panel of judges, including celebrity chef, Theo Randall. Come along, watch the chefs in action, taste the sandwiches and network with key industry figures.

On Thursday 9th May 2019 11:30am Drinks Reception 12:00pm Sandwich Market Presentation 12:30pm Sandwich Designer of the Year Final at the Royal London Lancaster Hotel, London W2 2TY to reserve your place, email


Making your online ordering system pay How can you target the right customers in the right way and grow your revenue through an online ordering system. Steve Whiteman, Head of Sales & Strategy, Butterware Ltd, has the answers


ou’ve taken the plunge and launched an online ordering system. Great move! Our experience shows that, used in the right way, an online ordering system can significantly increase your revenue. In fact, a number of our customers have seen year on year increases of 20%. However, setting up the system is only the first step. If you stop there you’re likely to spend a lot of time looking at an empty order page. For starters, it’s likely that many of your existing customers won’t want to change the way they order from you, at least not straight away (no one likes change!). But that’s OK because the real power of an online ordering system is the ability to access far more customers spread across a wider catchment area.

The way to really grow your revenue is by using the system to bring in new customers who will return again and again. But new customers are unlikely to simply stumble upon your ordering website and mass marketing is hard work and time consuming. So how can you find those new customers and start to make your ordering system pay? The solution is to focus your time on targeting the right customers in the right way. At Butterware we’ve been helping our clients to do this for over nine years. Our approach is to work closely with our clients and help them to be successful with their ordering platform. Over that time, we’ve developed a fourstep approach, outlined below.


STEP 1 – DIVIDE UP YOUR MARKET Trying to target all of your potential customers at the same time will take a lot of effort and is often unsuccessful. Instead, spend some time looking at your local market – who are the big employers? Are there any colleges, offices or other large organisations you can focus on? Also, where is the competition – supermarkets, restaurants, chain lunch shops? The best approach is to get out and explore your target area. Your online ordering system can help by providing details of customers and their locations, so that you can quickly spot when and from where new customers are coming.

EPOS: ONLINE ORDERING STEP 2 – WORK OUT WHO YOU ARE GOING TO TARGET In our experience the fastest way to grow is to focus on office workers – they have easy access to the Internet, tell their colleagues and will usually stick to the same outlet once they find one they are happy with. However, we also have clients who’ve been very successful with college students, universities and a range of other organisations. The key is to consider what makes your target customers unique. For example, if you’ve decided to target a law firm who are sited near a supermarket then maybe they would appreciate bespoke sandwiches and high-quality ingredients. Alternatively, for workers with fixed lunch breaks, maybe the most important thing for them is to have the food ready and waiting the second the break bell sounds. STEP 3 – WORK OUT HOW TO TARGET YOUR NEW CUSTOMERS This is where you get to be really creative. There are hundreds of ways you could try to advertise your ordering site. A few points to consider are: 1) What’s your key message? For this refer back to your target customers, will they be looking for ‘bespoke’, ‘timely’ or any other specific feature? Make sure this comes across in your advertising. 2) How to get the message across? Flyers could work with some customers, for others you could try calling the office direct – we’ve found that many office managers are keen to help. What about a few carefully placed signs on the route from the office to the chain shop? Or social media can work – if you can find a message that connects to your customers – maybe wishing the college football team congratulations when they win a match and offering a discount? Once again, your ordering system should be able to help. Working with our clients, we’ve developed a range of ways to promote sales, from ‘recommend-a-friend’ schemes to vouchers and pre-pay tokens. There really is a wide range of options for you to try, which leads on to step 4…

STEP 4 – MEASURE AND REPEAT This is where an online ordering system comes into its own. Using the statistics generated by your system, you will quickly be able to tell if your targeted marketing campaign is working – are orders growing from the area or office you’ve targeted? Look out for invites and registrations too – this can be a good way to tell if your customers are recommending you to their colleagues. If this doesn’t work, or when the growth tails off, go back to step one and repeat the process. Our most successful clients will repeat this a few times each year – adding more regular customers every time they do. That’s the way to really increase your revenue.

DON’T FORGET THE EXTRAS Once you have regular customers, there are even more opportunities to grow revenue: - Offices often need to order buffet food. Set up a parallel buffet order site to make this really easy. - Many of our customers tailor their site so that extras can be added (such as crisps, drinks, chocolate, etc.) easily and without additional delivery costs; this is a great way to really boost your profits. If you’d like to know more about online ordering for delivery and collection, or how to market your site effectively, please drop me a line: March 2019 47


Embracing technology facilitates certainty A good catering management system helps ensure that ordering, production, delivery and invoicing run smoothly, even with the turmoil of Brexit, says Alistair Coats, Spoonfed’s Marketing Manager THE UK is split almost down the middle right now when it comes to Brexit. About half of us are watching in stunned silence as the mess continues to spread, while the other half are fed up with the whole thing. It’s fair to say that nobody - whether they voted for the UK to leave the European Union or not - wanted it to go this way. Political posturing, backstabbing, and resignations at a level that gives the current Conservative cabinet a staff turnover any caterer would baulk at, we are now in a position where any decision might be more welcome than more of the same turmoil. By the time you read this, some kind of progress will surely have been made, whether that means making a deal, cancelling Brexit, having another referendum, or delaying it and kicking the can down the road for a while longer. Whatever happens, most of the UK will be hoping for at least a partial return to normal particularly business owners. It’s sometimes said that people don’t fear change, they fear uncertainty. This is true of many industries, not least catering. At the time of writing, the latest fears in the news include the risk of a no-deal Brexit causing food disruption for social care providers, and Electrolux

have joined the list of major companies stockpiling goods for the scenario, as they work to hold an extra four weeks of commercial catering equipment. Perhaps most concerning are warnings that EU nationals make up between 12% and 24% of the UK’s hospitality sector - if they were no longer allowed to work here the industry would face potentially devastating labour shortages. So it’s not just the biggest players that need to be planning for the various Brexit scenarios. The fall in the pound has increased import prices for all restaurants and caterers, and Governor of the Bank of England Mark Carney warns that they could rise by 10% in the most extreme Brexit outcome, with trade tariffs


compounding the problem. I’m exposed to the catering industry slightly less directly than most readers, as I am the marketing manager for a catering software system. Our goal is always to provide a degree of certainty in an uncertain business environment. I try to give people confidence that they are as well prepared as possible for whatever happens in the wider market. To some extent, political turmoil like this makes my job easier, as software exists to make tasks easier to handle and businesses more efficient. But our future depends on helping caterers prepare for theirs - we need to ensure that the system can tackle future challenges. In a sense we need to be one step ahead of our customers.

The future of catering software could be about integrations with specific systems, or providing more clarity concerning allergens - a hot topic at present. We had to be ready for GDPR when it rolled out last year, helping customers comply with the new legislation. A strange thing about the catering industry is that we have found it to be quite traditional and slow to change. Despite being surrounded by amazing technology in their everyday lives, a lot of people are used to downgrading to a pen and paper when they go to work in the kitchen. This is something that is certainly changing, with the UK moving towards modernising and improving systems, but we are still some way behind the US. We know that people don’t mind change. Catering, like almost every other industry, can be transformed by technology, with customers and businesses welcoming progress. But the uncertainty around Brexit is the hardest kind of change to handle, with so little clarity about how things will look in the future. One thing we’re confident about at Spoonfed is that embracing technology facilitates certainty - a good catering management system helps ensure that ordering, production, delivery and invoicing run smoothly, whatever is going on outside.

Spot the difference

These two sandwiches look identical. That’s because, unless you peel back a slice of bread, they are. But the difference inside matters a lot to your customer. The little things are important in corporate catering. A blob of mayo in the CEO’s sub, and you’ve lost a regular customer. Spoonfed’s catering management software does a lot more than help you get every order right. It lets your customers order online, it removes the need to rewrite anything, it automatically produces production and delivery reports, and it makes invoicing easy. But when it comes down to it, Spoonfed is just about knowing you got the order right without playing spot the difference.

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To advertise call Paul Steer on 01291 636342 March 2019 49


GAIL’s chooses Access Hospitality for EPoS upgrade ARTISAN baker, GAIL’s Bakery, is using Access Hospitality to provide EPoS and stock control technology in its 47 sites. Having outgrown the tablet and Wi-Fi system previously used in its bakeries, GAIL’s needed a more reliable solution to create a seamless transaction process that improves the customer experience whilst offering a rich product suite that would reflect its own growth plans. For GAIL’s, it was crucial that the new system would keep pace and be responsive to future growth. In addition to the benefits of seamless and faster transaction times for customers, immediate efficiencies are also noticed within reporting systems with GAIL’s Head Office able to take live transactional data to create their own business intelligence reports. Roll-out in accordance with GAIL’s operational

schedule is now complete across the bakeries with a full support programme in place to match its requirements. Further work has already started to integrate e-commerce applications including reducing waste within the stocking process as the next steps in further business expansion. GAIL’s CEO, Tom Molnar, said: “We were happy to draw on the equipment and technology that Access offers, and also the best practice

implementation. We’ve been impressed with the mix of professional services and delivery, so far.” Henry Seddon, Managing Director of Access Hospitality, commented: “We pride ourselves on working in partnership to present the best possible solutions for our clients, so it’s heartening that GAIL’s has selected Access Hospitality as its technology business partner for long-term collaboration. “We spent time finding out what was most important to

this flourishing business and knew that we needed to offer a reliable, flexible and costeffective system that could grow with them. We used our experience and project management capabilities to deliver a responsive platform to enable GAIL’s to continue its reach with new bakeries supported but not limited by technology.” Installation of the Access EPoS and Stocklink programmes was boosted by development of bespoke bakery ordering processes and comprehensive staff training, as well as hybrid use of new and existing hardware, such as printers and cash drawers, to minimise costs. The biometric sign-in has also been developed to connect to 3rd party systems through application programme interface (API) technology, further demonstrating the importance of bringing flexibility into business planning.

Ellie Hopkins joins Abokado as Head of Food Healthy eating food to go chain Abokado has recently appointed a new Head of Food to further its growth this year. The company, which recently opened its 24th store in Hammersmith, extending the brand outside of its heartland of central London, has taken on Ellie Hopkins, formerly of Ferndale Foods. Ellie, who holds a Professional Chef Diploma, brings a wealth of expertise to the company, having previously worked as a concept developer for Ferndale Foods, developing fresh products for brands such as Waitrose and Co-op. Prior to Ferndale she worked for Greencore, helping to create new food

lines for clients such as Sainsbury’s. Abokado’s CEO Mark Lilley said: “We are starting the new year on a high by appointing Ellie as our new Head of Food. Over the past few years my team have done a great job in broadening our range to work in different day-parts and to appeal to a broader demographic. Mornings are now a busy day-part across a majority of our estate, with plenty of room for growth. Ellie brings some new and exciting ideas to Abokado and I’m looking forward to seeing our menu develop further in 2019.” Ellie Hopkins said: “I’m very excited to be joining Abokado at a time when there is so much growth planned for the company.”


Abokado’s breakfast range was set to expand in February, with new readyto-eat hot bagels on the menu, as well as a new porridge range, including vegan options.


Bid demand for bold, distinctive sandwich meat fillings Generation Z food adventurers are increasingly looking for bold, distinctive sandwich fillings with authentic food stories, says Julie Sloan, Dawn Farms’ Consumer Insights Manager


eading ingredients manufacturer Dawn Farms is focusing on some attention-grabbing food-to-go ideas for 2019 as it analyses the big-hitting trend predictions for consumers in the year ahead. Global food trends and ideas consultancy thefoodpeople says that flamboyance or attention-grabbing food will be the route to winning consumer approval in 2019/20 as people continue to crave an even better food-to-go experience than their last one. This means both mouth-watering indulgent and feelgood healthier sandwich concepts that consumers are intrigued by and will want to keep coming back for more. Consumers have been under pressure – the uncertainty of Brexit has made people a little more cautious in their spending habits which means food-to-go operators really need something special to grab the food-to-go consumer’s attention. Chicken and ham are the protein mainstays for sandwiches without a doubt but regular food-togo consumers can get tired of the same old sandwich combo - craving instead something delicious and different. Slow cooked beef and pork are for example core to many exciting and on-trend Latin American sandwich concepts e.g. Mexican, Cuban, Peruvian, Venezuelan. “Food-to-go continues to be the most dynamic eating out channel in terms of new menu innovation,” said Julie Sloan, Dawn Farms Consumer Insights Manager. “We see growing demand for bold, distinctive sandwich fillings with authentic food stories to capture the imagination of Generation Z food adventurers - as well as the steady traffic of commuters of all ages.” Dawn Farms is Europe’s leading supplier of cooked and fermented readyto-eat meat ingredients for the sandwich industry and is therefore at the forefront of developing exciting and flavourpacked proteins. In London, for example, ‘open fire cooking’ is a popular trend

in the capital’s restaurants, and Dawn Farms has developed its own signature methods of searing and flame-grilling meats to create rustic, great tasting cooked meat. Take our latest GrillSeekers range, incorporating on-trend flavours such as North African Berbere, Mexican Pibil and South Carolina BBQ. Another key trend from the foodpeople is the ‘Kind To Me’ consumer macro trend where increasing numbers of people are seeking to make careful food choices both inside and outside the home. “By offering flexibility through personalised choices and controlled portion sizes, food-to-go operators can meet consumers’ evolving dietary and lifestyle needs,” said Julie. “As we approach a new decade, young ‘conscious consumers’ are very much in the driving seat when it comes to market trends.

“As leaders in the evolving protein as ingredient category, we recognise the growing consumer demand for greater protein choices in- and outside the home, with plant-based proteins currently in the spotlight as an avenue for growth. We’ve created an innovation stream in our business called Protein Options; a range of reduced meat and plant-based proteins. These give consumers greater choice when it comes to flavour-packed, lighter choices. For example, in our GrillSeekers range we have a Flamegrilled Indian Chicken and Edamame Kofta – aromatic, succulent with a little bit of spicy attitude.” Another trend is ‘Nurture Us’, where consumers embrace the traditional recipes and food heritage of different regions – consider the ultimate Cubano, Reuben or classic British BLT. Finally, a trend of ‘Freedom and Fear’ refers to those consumers who seek reassurance from trusted brands in a rapidly-changing technological world. Consumers today want to know more about where their food comes from and how it is made. Dawn Farms is continuing to meet the needs of this trend in 2019 with its “Clean Label” initiative, a comprehensive range of clean label products in which all ingredients are derived naturally. March 2019 51


Falafel food to go sales are booming Falafel sales are booming as the food-to-go market takes off and as vegan and vegetarian eating become big trends, says Dina Foods founder and Managing Director, Suheil Haddad. “This is a growth part of the business. The market is still really only getting acquainted with falafel, which can be used in anything from a convenient vegetarian salad wrap to a healthy hamburger or as tasty party food. There is tremendous opportunity for future development here. “As experts in the field, we are always experimenting with new recipes using fresh and natural ingredients, new cooking processes (baked falafel) and other innovations such as seeded falafel, working alongside our customers.” From beetroot falafel to the best-selling sweet

potato version, Dina Foods can claim to be the UK’s “original and best” falafel expert company. The authentic Mediterranean food company was the first to introduce falafel and humous to the UK consumer in the 1980s. The company now supplies a range of customers including sandwich

makers and independent delicatessens as well as wholesalers with its handfinished, and then frozen, falafel. The current falafel lineup includes traditional Lebanese falafel, spinach, the bestselling sweet potato version, fresh beetroot falafel, chilli & coriander, lemon & carrot, mixed quinoa seeds falafel and

peri peri spices as well as Mexican, Indian and other specialised spicy varieties. These are available in a full range of sizes from 20g to 28g, 35g, 45g and up to 85g for falafel burgers. Box sizes are flexible and different variants can be included in a tailor-made box, based on a minimum order. Its complete Lebanese savouries range includes Vine Leaves, Kibbes, Sfiha, hummus and Baba Ganoush as well as falafel, all much in demand in the casual dining sector. The London-based company also supplies the sandwich market with a wide selection of wholemeal, white and seeded flatbreads, wraps and pitta breads, including its hugely popular Paninette flatbread, which can be sliced or used as a wrap.

TUNO launches plant-based seafood alternative ATLANTIC Natural Foods and Worldwide Food Associates launches its innovative plant-based seafood alternative, TUNO, at the Natural and Organic Products Europe (NOPE) trade show in London 7-8th April 2019. Loma Linda’s TUNO is the first product of its kind to launch in the UK. Made with protein-rich and gluten-free natural plant-based ingredients, it has the light texture of canned tuna whilst completely fish-free. Available in cans and ‘on-the-go’ pouches, TUNO comes in a range of flavours including Spring Water, Lemon Pepper, Sweet Chilli, TUNO Mayo (with vegan mayonnaise) and Sesame Ginger. TUNO is 100% ocean safe and has been created in collaboration with seafood industry experts to help address the growing crisis of global fish stocks being overfished. Atlantic Natural Foods and Worldwide Food Associates will also showcase Loma Linda’s range

of ambient plant-based ready meals, which offer consumers a nutritious and convenient plant-based meal, ready in just two minutes. Inspired by six global recipes, the range of ready meals will include: Spicy Pad Thai, Thai Green Curry, Thai Red Curry, Tikka Masala, Chipotle Bowl and Hearty Stew. Loma Linda’s plant-based range is ideally suited to vegans and vegetarians as well as flexitarian consumers who are looking to reduce their animal product consumption. Eric Woods, Managing Director at Worldwide Food Associates, said: “We have seen a massive growth in demand for vegan and natural food products, making NOPE the perfect event to officially launch the Loma Linda range of products to the UK market. Today’s consumers are not only aware of the benefits of a plant-based diet, but also embracing them as part of a balanced lifestyle.

“We are committed to delivering health and sustainable foods to future generations and the launch of TUNO and the range of Loma Linda ready meals will transform the plant-based food category currently available to consumers. We can’t wait to see what the reaction will be to the launch of these new products in April.”





Falafel –

A traditional Mediterranean vegetarian recipe made with chick peas, broad beans and herbs

Available in a variety of flavours – traditional, spinach, sweet potato, beetroot, chilli and coriander, lemon and carrot, mixed quinoa seeds, and peri peri spices. Served with salad, humous and wrapped in Dina Foods’ pitta breads, paninettes or flat breads.

Availablefrozen frozen in sizes Available in sizes starting from 20g to 85g starting from 20g to 85g Standard boxes of 4 trays –  25 pieces per tray Standard boxes of 4 trays –

Contact Customer Services at 25callpieces tray or 0208 621 per 5511 for further information.

7259 Dina Foods | A4 Falafel Advert ART.indd 1

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Food to go embraces jackfruit trend JACKFRUIT is becoming an increasingly popular choice for food to go developers. M&S, for instance, includes a BBQ Jackfruit salad in its new range of food to go, as well as a jackfruit pizza. Supplier Funnybones Foodservice is now stocking up on supplies as the largest tree-borne fruit in the world hits the big time. Demand for Jackfruit products has soared over the last twelve months and the company is preparing for even greater growth this year. This hitherto niche fruit which has a meat-like texture and soaks up any flavours, has caught the imagination of chefs across the country. Trend-setting vegan restaurants have been extolling the virtues of the fruit for some time, however Jackfruit has now gone mainstream with leading pizza chains introducing Jackfruit pizza and major supermarkets introducing Jackfruit sandwiches and ready-made dishes. “Until very recently few people in this country

had heard of Jackfruit,” explains Marja Lawrence, Commercial Manager for Funnybones Foodservice. “It is sometimes known as the miracle fruit because it offers so many nutritious benefits. The fruit contains many seeds that are rich in iron, calcium, protein, potassium and vitamin B.” Jackfruit is very large and can grow up to 90lbs. The flesh is delicious once cooked and shredded, crumbled or minced before being made into any number of dishes. It has a satisfying, meaty

texture that makes a great vegan substitute in savoury dishes in its young green state, while the fully ripe fruit has a sweet flavour that is delicious in puddings and desserts. Funnybones Foodservice sell the fruit ready to use in cans, in two varieties. Jackfruit in Syrup is suitable for dishes such as cakes and jellies. And for savoury dishes like vegan pulled pork, vegan burgers and nachos, there is Young Green Jackfruit in brine, which can be used to make a

whole host of tasty dishes. Jackfruit is apparently easy to grow, and apart from tasting delicious, it is good for the planet too. The trees are resistant to high temperatures and drought and as they are naturally resistant to pests they don’t need any artificial pesticides. “We predict the market for Jackfruit is going to continue to expand at a fast rate,” says Marja. “and we are delighted that the rest of the world is discovering the attributes of one of our Jamaican staple ingredients.”

Geetas prepare for new summer mango chutney launches LONG-established as the UK’s number 1 premium Indian chutney brand, Geeta’s are now enjoying excellent growth in the mainstream market, as consumers increasingly focus on quality, rather than just quantity or price. Currently chutney sales are growing faster than other sweet pickle & condiments in retail. Geeta’s Chutneys are growing at more than double the rate of the total chutney category, at 8.5% and added over 200K households to the category in the past 12 months. Geeta’s hero product, Premium Mango Chutney, established in the UK

for 25 years, and a firm favourite of Jamie Oliver, featuring several times in his recent TV shows and in a couple of his recent books, continues to lead the way for the brand. The company will be launching a number of new varieties in the summer this year. According to Nitesh Shah: Director of Business Development: “We have a core range of Chutneys, all of which are vegetarian and vegan, versatile flavours, designed with Food to Go in mind. Our Spreadable Premium Mango Chutney, is arguably the best mango chutney to use for sandwiches. With loads of character, pieces of mango, and oodles of flavour, this is a


must have chutney.” Geeta’s are aware that the key to encouraging trials and promote usages is sampling; with this in mind, it will be embarking on a full road show of sampling across the UK, including a number of the UK’s top shows ranging from Carfest to BBC Good Food and the RHS Gardening Show. Mr. Shah added: “We will be actively promoting usage of our Chutneys in toasties, sandwiches, and other food to go usage.” Geeta’s foods are distributed in the UK by Petty Wood, www.pettywood. 01264 345500

Add a touch of magic to any sandwich with Geeta’s Chutneys Also great as an ingredient for Sandwich Fillings, Marinades, as well as for Toasties & Jacket Potatoes. Product information and samples: Contact Geeta’s Foods Ltd on 020 8450 2255 or at Stockists: Contact Pettywood & Co Ltd on 01264 345500”

New to Snacking Essentials! Irresistibly tasty and amazingly moreish, our snacking trays are the perfect till point pick up. Choose from three, great value on trend flavour options, packed in shelf-ready cases of 9. For more information contact us at or check out the website

To advertise call Paul Steer on 01291 636342 March 2019 55


Substituting cold water for hot in sandwich manufacturing hygiene processes A major sandwich manufacturer is substituting cold electrolysed water for hot water in its factory hygiene processes, partnering in a new trial with Ozo Innovations, with cost-saving and hygiene implications


zo Innovations is running a trial with a major sandwich manufacturer on a new innovation, substituting cold electrolysed water for hot water, which requires significantly less power to produce. Using “cold water” for hygiene further benefits food processors that operate in chilled environments as it reduces condensation and removes the energy costs associated with re-chilling spaces that become warm when cleaned with hot water. The business has been working with a number of leading UK food companies to optimise the technology and help businesses be more sustainable and competitive. The trial site chosen recognises that “food-to-go” standards are some of the most demanding in the food industry. The project hopes to demonstrate that it is possible to: n remove hot water from the food factory hygiene process; n reduce the total volume of water used; n achieve robust high-quality hygiene outcomes. The food industry’s reliance on hot water for hygiene means that it is an energy intensive process, yet it is often an unrecognised hygiene cost, as utilities spend is managed

separately from hygiene chemicals, labour and testing costs. This demonstration project will compare the energy saving benefits of eloclear over the current industry standard of hot water based, multi-step chemical cleaning, across a number of standard hygiene procedures. Results will be published once the project is complete, in around 18 months’ time. “Consumers are recognising that their food choices are putting the planet under pressure. We use 70% of our fresh water for food production,” said Rowan Gardner, CEO of Ozo. “Hygiene is an area, which offers an opportunity to save energy and water whilst maintaining or improving standards. This is good for everyone, as better hygiene means we can achieve longer shelf life, reduce food waste


and maintain the safety of our food. We are delighted to have the support of Carbon Trust and Jacobs to demonstrate the energy credentials of eloclear.” Ozo has recently secured over £600,000 project funding from the Department of Business Energy Industrial Strategy (BEIS) Industrial Energy Efficiency Accelerator (IEEA) Programme managed by the Carbon Trust and Jacobs. The IEEA aims to lower costs and increase the number of available energy efficient technologies for a range of industrial sectors, through demonstration of near to market innovations. This will help to reduce carbon emissions and improve the competitiveness of UK industry. The funding will enable Ozo to substantiate the significant energy savings that could be achieved by implementing Ozo’s eloclear hygiene process.

Paul Huggins, Director Innovation, the Carbon Trust, says: “This exciting technology could have a major impact throughout the food industry, radically simplifying the way the sector carry out their hygiene processes. We are looking forward to working with Ozo, and scrutinising both the technical performance and energy saving credentials of the technology.” Ozo develops and markets novel products for effective cleaning and disinfection, and food safety applications. The company’s systems transform food grade salt and water into powerful disinfectants using electrolysis. The company works with leading food companies, authorities and retailers to prove the safety and efficiency of their approach. It claims to deliver benefits that are significant and quantifiable and add competitive advantage to the food industry: n Additional production capacity - saving time cleaning and achieving more robust hygiene outcomes delivers more time for production n Resource savings - Reducing energy, water, effluent and manpower spent on food hygiene and facilities cleaning and disinfections n Significant new value opportunities - through process innovation, product quality and risk reduction.



expands Taste Range CONVENIENCE continues to be a key driver for the Food To Go (FTG) Market in 2019, with demand pushing this sector over the £21bn mark and growth predicted to yet again outperform the wider Eating Out Market. It’s a dynamic and ever evolving market with FTG requirements now spreading across the day from breakfast, lunch, snacks and into dinner. To help operators to offer their customers the best possible FTG experience, Huhtamaki has expanded its bestselling Taste Range, specifically designed to meet the changing needs of this market. The range is already said to be a favourite of FTG operators for the unique ability to cook or reheat food in some of the products in the range and then for customers to use the same pack to eat on the go. Now, Huhtamaki have introduced a Gastro Burger box, a Hot Box and updated the three hot sandwich packs to cater to the trend for hot toasties, paninis and wraps. The new Taste products offer key features to enable an operator to maximise their speed of service. The design of the Taste range means that they have excellent heat retention properties, to keep food hotter for longer. They are also suitable for use in an oven and/or microwave, so food can be cooked in the packs and served straight to customers who can then eat from the packs. With benefits such as greaseproof lining and being easy for customers to hold and eat from, the range enables operators to deliver a premium quality product to customers in perfect, ready to eat condition, it says. “In this competitive market, it’s crucial for an operator to provide an excellent on the go experience,” states Becci Eplett, Marketing Manager at Huhtamaki UK. “They must ensure that their food reaches the customer in perfect condition, and excellent quality packaging is a necessity, it has

to protect what’s inside and allow the contents to be thoroughly enjoyed, so the customer has a brilliant brand encounter. The FTG market is extremely competitive so it’s crucial to offer customers innovation that will keep them returning to your business. We have an in-depth knowledge of the FTG sector and we have designed these new products to cater specifically to the trends that we are observing in FTG. Their ovenable/microwavable qualities are beyond anything else in the marketplace at the moment and we make the Taste Range in our UK factory, so operators can be assured of our commitment to UK manufacturing. The range is made from sustainably sourced paper and can be recycled where facilities exist.” GASTRO BURGER BOX With gourmet and plant-based burgers increasing in popularity, this one-piece fluted burger box with a fitted lid and grease resistant lining is suitable for over the counter, takeaway and delivery use. It has excellent heat insulation to keep its contents hotter for longer and it can be put into an oven up to 2200c for 30 minutes or microwaved so that food can be cooked and then served from the box, says the company.

HOT BOX An insulated hot box and lid with grease resistant lining suitable for pre-prepared or over the counter food. The hot box base is ovenable and suitable for use with the Turbo and Merry Chef ovens up to 2200c for 30 minutes (heat tolerance to be tested by customer) as well as microwavable, to enable food to be cooked or reheated in the box and then served. HOT SANDWICH PACKS Having improved the sizing of these three Taste sandwich packs, they are now perfect for a hot toastie, panini or wrap and are the ideal option for FTG. The packs are fluted on the outer so are easy to hold whilst the excellent heat retention properties keep food hotter for longer. Food can be heated in the pack as they are ovenable up to 2200C for 30 minutes and microwavable and they feature a perforated tear strip that enables customers to easily open their hot sandwich and eat on the go. March 2019 57


Pret’s full ingredient labelling roll-out to start this summer Pret is planning a national roll out of full ingredients labelling in its stores this summer, as precautionary allergy labelling “just won’t wash any more”, says Tim Smith, Pret A Manger’s food safety advisor 2m people currently live in the UK with a food allergy. Between 1995 and 2016 there was a five-fold increase in UK peanut allergies, and allergies now affect 7% of our children. Thankfully the number of deaths is relatively low compared to something like food poisoning - from my experience at the FSA I can say there were something like 500 deaths a year from food poisoning. But the numbers of people with allergies is definitely on the rise. According to the NHS, there were 5,357 admissions of critically ill patients due to food reaction in 2017 and that has gone up from just over 4,000 in 2015. So it’s essential that we respond in the right way and that means showing leadership to do the right thing, rather than waiting to be regulated into taking action. Our starting point should be that this is not insurmountable: with the public’s gaze firmly on the issue and many of Britain’s finest medical experts looking into the root causes, I think we’re getting closer to understanding what causes the problem. But in the meantime it’s up to us as an industry to work with governments, campaigners, suppliers and the whole allergy community to make sure that every consumer can make a safe choice. FALLING SHORT I would say that right now we’re falling short and I have done for some years.

Living with an allergy is bad enough without all of us making it more difficult. Someone with an allergy buying lunch today on the high street in many restaurants and shops is facing warning signs about potential for cross contamination, reminders to ask staff about more information and directions to find full ingredient information on line. In other words, the message is beware … rather than ‘we’re here to help’. Many years ago, we experienced something similar with ‘May Contain Nuts’ labelling, which drove those regulators bonkers, because it became a catch-all. That way of basically saying ‘Look, we can’t be sure that this is safe for you to eat, so consume it at your own risk,’ might be a natural or understandable response, but imagine the sense of helplessness and frustration experienced by the 2m strong allergy community faced with signs of ‘Watch out’ and ‘Take Care’. It really should be possible to get simple, clear and genuine help and information!. We’ve done it before as industries. We’ve spent 40 years giving better information for consumers such as colour-coded GDA traffic lights, information and nutrition, food allergy and ratings. On all those things we worked together as an industry to help consumers to make the right decisions for themselves, and the same thing should apply here. We know that’s what people with allergies want: they want to be helped, not inhibited from eating on the high



street; they want to feel included and to make the right choice. According to the FSA’s recent survey, more than half of young people with a food allergy avoid eating out as a result of their condition and only 14% feel confident asking for allergy information when eating out. Just think about what it means to a teenager, told to go to a counter and announce their condition. We can’t have a situation where those 2m people feel locked out of a simple, normal everyday experience – something as straightforward as going to a shop and buying your lunch. It’s wrong for them and it’s bad for our businesses. DIFFERENT APPROACH So, we have to find a different approach and that takes me to the work we’re doing at Pret. I know we were all struck by the tragic and devastating deaths of Owen Carey, Natasha Ednan-Laperouse and Celia Marsh. It’s my job to try and reduce the chance of future tragedies and to make sure that Pret’s policies are robust for that long-term. We should all be clear just how much suffering is caused when things go wrong. Even simple and honest mistakes in the kitchen. At its worst, the result is real physical harm and even hospitalisations, but even when there isn’t physical impact, that mistake can cause huge personal

distress. We’ve got to do everything we can to make sure this isn’t happening whilst making sure the right processes are in place to take rapid action if there is an incident. In carrying out our review, we’ve deliberately taken an end to end perspective, looking at everything from the supply chain to the service provided in the Pret shops. We’re worked hard to seek the opinions of the leading experts in the field, Britain’s allergy campaigners, and policy makers, regulators, government and, of course, people with allergies themselves. We’ve considered the current landscape, regulations and safety law. There’s plenty to do but there’s quite a lot been achieved so far. In particular, the principle of Pret’s future policy is clear. We want to make sure that every Pret customer has the information they need to make the right choice for them. That single phrase is what drives our policy. To do that the business embarked on a number of changes. These start with the way we think about allergens, due to the labels we are placing on freshly made products. We’ve had to make changes in staff training and product handling; it’s changed the priorities of the company in a profound way. But one unusual issue that we as an industry, together with government, have to deal with is the delay in being

made aware of when an incident occurs. What’s striking, for instance, is the gap between the death of Natasha in July 2016 and Pret being told of the tragic incident by the coroner in March 2017 – a gap of almost nine months when Pret was unaware. That delay is not unusual in an instance of this nature, having talked to the medical professionals, but it’s completely unacceptable. Think about other industries which we’re all familiar with, such as utilities and food poisoning – if there’s an incident which leads to fatalities, there is a systematic process which leads to all parties knowing exactly what’s happened and what the investigation process needs to be. It might seem odd, but the first step needs to be to improve that process of serious incident reporting and perhaps we should have a mandatory registration of allergy related deaths and serious incidents. PRET KITCHENS Beyond that we also need to help customers to have the power to take the right decisions. So, I looked at Pret’s kitchens, went through the supply chain and talked to loads of people and there were four clear areas where food information was present but lacking in the way that it worked for consumers: pre-packed, loose, hot food and soups March 2019 59


and variously prepared drinks. So, it requires a huge amount of work – not just with Pret but throughout the industry – to make those changes. One of the most significant pieces of work we’ve addressed is an ingredient labelling pilot on our freshly made products, which is now live in a number of our shops. Food operators who prepare and package fresh food on site should follow the same labelling rules by virtue of their business type and not their size. Yes, there are significant operational challenges in implementing that: it’s a huge challenge and logistically difficult but surely the principle has to be right. As someone who has worked in retail, regulation, supply and food to go, I just can’t see why the principle can’t be adopted in full in each area. The good news is that technology will probably do our job for us in time to come, but we shouldn’t make those 2m people wait, so right now it’s going to mean printing lots of labels and it’s the most responsible and helpful approach. We also need to stop the idea that we should default to precautionary allergy labelling: it’s the modern day equivalent of ‘May Contain’ and it has the effect of moving responsibility back to the consumer. Why should we avoid it? Because the industry hasn’t done enough yet to provide consumers with the information, they need to make a safe choice. It should only be used where there isn’t a good manufacturing practice which could be applied to mitigate the risk. The default

should be that there is a way to avoid those risks, rather than the opposite, which is to put warning signs up. All this is critical if you want to create - and we do – a helpful inclusive environment for people with allergies. NATIONAL ROLL OUT So, we’re implementing those changes at Pret with a national roll out in the summer this year. Those of you who know this industry better than me will know how tough that will be! To make sure those actions we are taking reflect the wishes and desires of the food allergy community, we will also be working with a food advisory panel to advise the company. The panel is composed of experts across food standards, consumer protection, industry regulation, medical expertise and those with allergies. They will help Pret deliver meaningful change on the issue. I’m also going to share the findings on my food safety review. Most of what we’re doing can be open-sourced and is straightforward and we don’t want anyone else to have to follow the lengthy processes we have had to follow. That includes a set of recommendations that Pret will review. They may consider adopting all of them – I hope they do – but some of those are already in place like the full ingredient labelling. Our hope is that by taking this approach we can support change across the industry – not just Pret – and the chances of future Natasha’s, Celia’s and


The Food Standards Agency has issued a consultation about requiring allergen labelling for prepacked foods for direct sale, which could affect the way your business operates. This is aimed at all products made on the premises which are packed for grab-and-go operations. The British Sandwich & Food to Go Association will be responding to this but it is important that as many people as possible respond so that the Government gets a clear picture of what is – and is not – possible. We will be working on our response well in advance of the March 29 deadline – and we will share this with you. You will find the documents relating to this at: Consultation: https://consult. supporting_documents/ allergenconsultdoc%201.0.pdf Impact Assessment: https:// supporting_documents/ allergenconsultia.pdf Owen’s happening will go down. It takes a bit of time – all these things do! It takes a lot longer than all of us would like but we will get there. If we don’t do that, then we take the same risks that we did a year ago. In the end it’s about trust, giving people confidence and empowering them to make their own decisions – the 2m who suffer from allergies. We can either take that action now or start to lose their trust. Warning signs- precautionary allergy labelling - just won’t wash. We should listen to the 2m people with allergies and do the right thing. Tim Smith, Pret A Manger’s food safety advisor, was speaking at MCA’s recent Food To Go Conference. This is an edited version of his presentation.


Coveris opens ‘pack positive’ sustainable development centre Packaging manufacturer Coveris has opened a firstof-its-kind sustainable development centre in Leeds, as part of its ‘Pack Positive’ strategy to address packaging and food sustainability in a circular economy. Responsible for delivering sustainable packaging of the future across multiple plastic and paper formats, the centre is set to connect industry stakeholders with new trends, materials, technologies and ways of thinking, supported by an academic partnership with Leeds Beckett University’s The Retail Institute. Coveris opened the doors to its Pack Positive Centre in January, welcoming experts from across the industry, including speakers Olga Munroe from Leeds Beckett’s The Retail Institute, Roy Cox from WRAP, ORPL’s Stuart Lendrum, and Lee Marshall from LARAC, to deliver a range of insights on sustainability in the supply

chain. With a strategic focus on industry collaboration throughout the entire supplychain, leaders from across the retail food and drink sector also participated in a collaborative Thought Leaders Forum chaired by Professor Jeff Gold of Leeds Beckett University to explore future opportunities and challenges faced as an industry. The Pack Positive Centre provides a dedicated facility and creative development space for retailers, brand owners, manufacturers and technology partners to collaborate with Coveris and drive sustainable

value through the entire packaging development process; from ideation and insight, through to testing, print, commercialisation and recyclability. Aligned with UK Plastic Pact and Courtauld 2025 commitments to support a circular economy and reduce waste, Pack Positive shares the ambitious goals of delivering 100% recyclable packaging, 30% recyclate plastic content and 20% food waste reduction. Showcasing its unique capabilities at the Pack Positive open event, a live brief was voted for by

visitors and then delivered throughout the day by Coveris’ creative and technical team. Utilising the facilities’ extensive service offering, including photography, CAD, creative design and Mimaki sampling capability, the exercise demonstrated realtime development processes available on-site to expedite product sampling and visualisation. Supporting knowledge exchange of current and future trends, legislation and development tools, Coveris will host regular workshops at the centre designed to educate and inspire packaging of the future. Events currently scheduled are: Fibre Working Group: Recyclability of paper and board update: Thursday 4th April Update to OPRL Labelling System: Thursday 2nd May Packaging for Generation Z: Thursday 18th July

Frugalpac opens factory to produce easily recyclable cups made from recycled paper FRUGALPAC, manufacturer of the first fully recyclable coffee cup made from recycled paper, has opened a new manufacturing facility in Wrexham, North Wales, to produce Frugal Cups. They offer an environmentallyfriendly solution for shops and consumers seeking an alternative to nonrecyclable disposable cups. Following a seven-figure investment, the company’s new factory is part of an 18,000 square foot manufacturing site operated by the Cup Folk and includes 21 new production machines for three dedicated production lines. The facility

will supply UK coffee shops with its range of easily recyclable cups. The company selected the Wrexhambased manufacturing plant for its 24-hour operation, 250m cup capacity and the scope to further expand the facility to meet market demand. At least 20 people from the local area will be employed to run and manage production. According to a report by the World Wildlife Fund (WWF) and Eunomia Research & Consulting, the UK is set to throw away a third more single-use coffee cups than at present by 2030.


The cups will be available in three sizes - 8oz, 12oz and 16oz – in four Frugalpac-branded styles as well as offering bespoke designs through an in-house printing process. Made from recycled paperboard, with no waterproofing chemicals, the cup’s food-grade liner separates easily during the standard recycling process. The paperboard and liner can then be recycled through separate streams which means that the cup can be disposed of in any recycling bin at home, on the street, in the shop or office.

Built from our core commitment to address packaging resources and food sustainability in a circular economy, Pack Positive® is Coveris’ multi-material sustainability strategy to deliver optimal, protective solutions that reduce overall environmental impact for both packaging and product.




Eliminating problematic or unnecessary single-use plastics through innovation or substitution, our paper and board formats offer a recyclable, sustainable alternative.

Through our unique manufacturing capability, we are strategically positioned develop new and innovative plastic and paper formats and materials that are easy to deal with and recyclable. Operating our own circular production model, we recycle and reprocess post-manufacturer plastic and paper waste for commercial reuse as well as supporting the use of post-consumer waste to meet industry targets.

Supporting a 20% food waste reduction by 2025, our award winning perforated or intelligent Freshlife® films work to deliver enhanced quality, shelf-life performance and reduced waste.

Visit our new Pack Positive® sustainable development Centre in academic partnership with Leeds Beckett University’s Retail Institute

Find out more about our Pack Positive® RecyclaPEel™ sandwich and wrap packs at:

and manufacturers.

PACKAGING ‘Trials will help industry to reduce packaging waste’ THE packaging industry must keep an open mind and invest in sustainable ways to reduce materials waste, but it will be an ongoing process – says ULMA Packaging. Paul McMahon, Business Manager – Machine Sales, says: “Growing concerns over plastic pollution and the impact of food packaging waste on the environment is helping to increase demand for sustainable packaging. While the current sustainability drive is welcome news for policy makers in the UK, tackling the impact of plastics and ways to boost recycling - it will take time for manufacturers to find suitable alternatives.” Paul, who believes that trials with any new packaging will need to happen to ensure that the quality and protection of food is assured, explains: “The good news is that innovative packaging machinery designed to reduce pack size and waste, in addition to being compatible with biodegradable and recyclable materials, is helping to make waste reduction a reality.” Paul, continues: “Machinery designed to reduce film waste by up to 40 per cent such as ULMA’s TFS407R, alongside innovative materials like biopolymers and other solutions such as paper-based wrappers and boxes continue to be introduced to the market and we expect this trend to continue.”

Chop’d launch new 100% recycled salad bowls into Selfridges Chop’d is launching 100% recycled new salad packaging into their stores within Selfridges Kitchen and Selfridges Food Hall London, as well as rolling it out to all 15 Chop’d stores across the UK. This new initiative supports the company’s ethos by providing high quality food and a continued commitment to the environment both as a company and to customers. Customers get the locally sourced ingredients in fully 100% recycled/ recyclable packaging, creating minimal impact to the environment. The Salad Bowl features a bespoke lid design with an environmental message to encourage and educate consumers to recycle their packaging. Eddie Holmes, Managing Director, says: “We approach the sourcing of our packaging with the same sense of sustainability that we do with our food; the guiding principle for our food was

to only use suppliers and product that we’d be happy for them to eat and enjoy”. Selfridges Food and Restaurants Director, Bruce Langlands comments: “We champion brands who strive to change their behaviour towards plastics. We started the journey almost ten years ago and we are so pleased to know change is being affected by brands such as Chop’d.” Chop’d have been working with British manufacturer, Faerch UK Ltd in Ely, Cambridgeshire to produce the Twisty salad bowl in the new 100% recycled material. “With the packaging being produced in the UK and made using renewable energy, Chop’d are able to reinforce their commitment to locally sourced food and packaging products, which they strongly believe will help to save the environment that we all share.”

Colpac launches recyclable heat seal sandwich pack Colpac launched the latest product from its Zest ecopackaging range at the Packaging Innovations Show - a fully compostable and recyclable heat seal sandwich pack. The sandwich pack can extend the shelf life of sandwiches with short shelflife ingredients beyond that of a same day tuck-top pack, provide tamper evidence without labelling and is set to

be one of the most eco-friendly heat seal sandwich packs on the market, says the company. With many conflicting messages on the different recycling streams of products, and the separation of materials confusing consumers, the pack, including the window, is constructed from materials which allow the entire pack to be recycled as paperboard or composted as it meets the EU Directive Standard EN13432.


Suitable for any food service operator, from delicatessens, salad bars and bakeries, to supermarkets and coffee shops and restaurants the heat seal sandwich pack can be customised to suit a customer’s exact requirements. Its Eco-Packaging range was developed in response to the growing demand from food service operators today who are striving for packaging which allows for

all the different waste streams that exist across the country.

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

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

A natural choice Our quality Rootier collection has become a best seller as more and more customers demand a sustainable solution for their on the go, disposable purchases. Now including a selection of cutlery, stirrers and skewers, the natural birchwood range is a great alternative to plastic, providing a more environmentally-friendly, disposable option to meet public demand. Choose from our Rootier range and improve your business offering.

For further information Tel: 0208 507 7900

The ‘Let’s Do Lunch’ assortment is designed to provide time and space efficiency, optimal hygiene, ease of use and security. Creating a flexible solution that is a cost efficient alternative to single use plastic. Perfect for sandwiches, wraps, rolls and both savoury and sweet baked products, the new ‘Let’s Do Lunch’ range consists of medium and large bases that combine with several sleeve and insert options to create a truly flexible platter solution. For more information please visit or contact a member of our sales team on +44 (0) 1525 712261.

Tel: +44 (0) 1525 712 261 •

To advertise call Paul Steer on 01291 636342 March 2019 65


Finger on the

Pulses Spring is coming and what better time to spruce up your grab and go offering, refresh those menus and say hello to some of this year’s hottest food trends. Jess Lyons, marketing coordinator at labelling and plantbased packaging experts Planglow, sums up developing food trends in seven easy bites… FINGER ON THE PULSES Nuts, seeds, and pulses are increasingly replacing meaty fillings and gluten laden carriers. What’s more, they sit hand in hand with both plant-based and free-from diets. Meanwhile, puffed pulse snacks (which have been edging into the mainstream for several years) are poised to explode – expect to see baked snacks made from peas, chickpeas, black beans and rice everywhere!

PLANT-LOVERS The vegetarian and flexitarian movements continue to grow as more and more consumers make meat a treat or cut creatures from their diet altogether. Since 2017 we’ve seen a 37% increase in sales of our Vegetarian stickers (which are applied to sandwiches, salads and other food to go items). However, the meatfree movement has not seen growth across the board as Veganism now appears to be levelling off. That said, we saw a 66% increase in

sales of our Vegan sticker this Veganuary (January 2019) when compared to the previous year. When it comes to plantbased diets, true plant-lovers don’t discriminate – that way nothing goes to waste – so ‘ugly’ fruit and veg, tops, tails and peelings all at the ready! And if you are eating meat, goat is where it’s at - no kidding – it’s lower in saturated fat and cholesterol than red meat and more sustainable too. Goat is also an absolute dream with many of this year’s finest flavours (see below for details)! PLASTIC-FREE With single-use plastics never far from the headlines, food and drink providers are looking to reduce their usage like never before. Packaging is often one of the worst culprits - if not public enemy number one - which is precisely where we can help: our compostable ranges are made from sustainable, plant-based materials - even the parts that look like oil-based plastics (windows, lids, laminates and liners) all come from plants.


WORLD VIEW Flavour-wise 2019 has gone far flung: expect to see street-style feasts rooted in Sri Lankan, Burmese (see Seafood below) and West African cuisine, as well as dishes from the Caribbean, Mexico and Peru. Sri Lankan kottu is a particularly savvy little number as it taps into the plant-lover / zero-waste trend, as well as the Sri Lankan one by dicing last night’s curry leftovers and reimagining them into a brand new dish.

While partially associated with the rise in gut healthenhancing products like kombucha and kimchee, the most discerning consumers are simply feeling a little bit bitter in 2019. Coffee, dark chocolate, char-grilling and pickling all lend a bitter edge, therefore a Mexican (see above) char-grilled chicken wrap with a spicy, dark chocolate marinade will cover a lot of food trend bases.

SEA LIFE Ocean fodder, shellfish especially, is making waves – from crispy salmon ‘crackling’, cockle popcorn and Bajan crab sandwiches to rich, aromatic stews from West Africa and Peru. However, the seafood trend extends way beyond the cast of Finding Nemo with samphire (technically a land dweller), kelp, algae and other sea greens all entering into the mix. Sea greens are served crispy (as a snack or topping), blended with butter or added to anything and everything from pasta to jerky.

SWEET AS A… You know how we just said the market is moving towards bitter flavours… well, because trend forecasting is a contrary business there are some sweet treats in there too just to keep everyone on their toes. So be warned, a tropical storm is blowing in from the South lending a fresh and fruity twist to desserts, mocktails and even mains (jackfruit is the new tofu, don’t you know). Ice cream is also getting a reboot though, when it comes to flavours, the crazier the better – from avocado to harissa, kelp infused to jackfruit – and that our dear readers, is the scoop!

WE’RE NOT BITTER… ...But our menus are developing a bitter edge.

For more information on Planglow’s products and services, please visit

Colour Me Delicious A colourful, compostable new packaging & labelling collection: Botanical Plus is made for brighter, bolder grab and go!



ke Sh a p e d l ia d i a mon d ...

Made from recycled material and fully recyclable Salad bowl and separate lid packed in a Combi Box Sizes available 375 cc, 500 cc, 750cc and 1000 cc Two shelf display tipping points Unique lid closure All sizes are stackable Ergonomically designed






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19/02/19 To advertise call Paul Steer on 01291 636342 March 2019 67



Launch of Scotland’s first cup recycling initiative The Paper Cup Recovery and Recycling Group (PCRRG) has announced that it is supporting the first Scottish initiative to stop single-use cups going to landfill or ending up as litter. Launched in Glasgow, the Cup Movement has been developed by environmental charity Keep Scotland Beautiful in response to growing public concern about the environmental impact of single-use items. It will be the largest, sustained single-use cup collection and behaviour change initiative of its kind in Scotland and, if successful, the model could be rolled out across many more cities in the UK. With an estimated 95 million singleuse cups being used in the Greater Glasgow area every year, the pioneering project will tackle this issue head on by transforming recycling infrastructure and encouraging people to adopt more sustainable behaviours. Research has shown that 48% of Glasgow’s drinks waste currently consists of single-use cups, so the Cup Movement will aim to stop single-use cups ending up as litter, by transforming recycling infrastructure, working with partners to install convenient recycling and cup collection points across the city and targeting the city’s thousands of regular cup users to switch to reusable containers. By working with retailers of all sizes and types across the city, the initiative will bring together stakeholders to engage with the public to: • Educate, inspire and empower people to change their littering, recycling and reuse behaviours • Gather robust evidence to inform policy and create a model of best practice that can be replicated in other major cities • Contribute to Scottish Government circular economy ambitions Derek Robertson, Chief Executive Officer of Keep Scotland Beautiful, commented: “The Cup Movement in Glasgow is a truly collaborative initiative that has been 18 months in the planning. We look forward to working with PCRRG members Costa,

Greggs, McDonalds UK, Pret A Manger and Starbucks UK and other funders including Excel Vending, Kidd’s and Graphic Packing International to deliver a transformational campaign right across the city. “By bringing together businesses, institutions and people, we will be working hard to reach each and every cup before it becomes litter or landfill. Whether it be through recycling or switching to a reusable cup, we want people to realise they have an opportunity to be part of a positive movement for change.” Neil Whittall, Chairman of the PCRRG, said: “We are delighted to see this intervention get off the ground and I am grateful to the members of the PCRRG for investing in this inspiring project. It is vital that industry plays its part in supporting behaviour change activities to help us get cups collected for recycling. So, projects like the Cup Movement in Glasgow are important for us to be involved in. It is also great to be working in partnership with such a credible organisation as Keep Scotland Beautiful who are experts in managing environmental campaigns.” Assisting with the Cup Movement are cup collection specialists Simply


Cups, who have developed a successful programme for cup collection in other parts of the country. Simply Cups will work in partnership with Keep Scotland Beautiful to ensure that the Cup Movement achieves the maximum reach and impact. The Cup Movement has also attracted funding and support from Glasgow City Council and the Scottish Government. Scottish Government Cabinet Secretary for the Environment, Climate Change and Land Reform, Roseanna Cunningham MSP, said: “I am delighted to be supporting the Cup Movement in Glasgow. With up to 500 million single-use cups being used in Scotland every year, we all need to do our bit to make sure they don’t end up littering our streets and our seas. “Tackling our reliance on throwaway cups and encouraging people to make the right choices are important steps in helping build a sustainable future for Scotland. That’s why the we decided to remove singleuse coffee cups from the Scottish Government’s main buildings last year. I’m sure the people of Glasgow will get behind the Cup Movement with equal passion.”

To advertise call Paul Steer on 01291 636342 March 2019 69

Keeping your core

exceptional Offering healthy food is one of a number of challenges and opportunities facing the coffee shop sector currently, says Hannah McKay, Head of Food and Beverage for Caffe Nero




am responsible for hiring the talent of the food and beverage team. I work with our food and beverage partners really hard to understand what our customers want to develop great products and deliver them to the shelves. I work with our front-line staff to make sure that they are happy with the experience they have. My typical day is half and half – half is about creating food and beverages and the other half is an adventure. I give or receive feedback on products, so it’s like ‘that product is too dry”, “it’s too sweet,” “too moist” or “Oh, my god, Hannah, that is truly amazing, we have to launch that quickly!” Then it becomes a challenge for everyone. But the best part of my job is looking at trends and how to convert those trends into really great products for Nero. I love getting great customer feedback on a product the team has worked so tirelessly on, the customer has fallen in love with it, and sales start coming through. Our coffee is at the heart of the offer – it’s a premium product and we work with specific farmers to ensure it hits our quality standards. We’ve had the same taste profile for 21 years and that’s expertly blended and roasted in our roastery – we have control of the whole process. And our food has to match the same standards as our coffee: we want craveable, delicious premium food, and it has to match who we are and the Italian culture of Caffe Nero.

We think in general that customers deserve more: the High Street is a really challenging place at the moment and we need to give customers a reason to visit us and return, and also tell their friends and family about the experience they’ve had and why Caffe Nero is the best coffee shop on the High Street. Customers are better informed about what they’re eating now and they want to lead a healthy lifestyle: some want to cut out fat or reduce salt or sugar, some want to cut out gluten or dairy. This is an area we really need to build upon. Within our range we also need to offer a clear, balanced choice that provides healthier and indulgent food that is clearly signposted, all craveable and looking amazing. There’s no need to go after every trend. You need to think about the brand you’re developing for, what are your consumers’ needs and what are the gaps in your range; what are the trends that can move your range on? My advice is to pick some and do them really well. SOME TRENDS THAT I REALLY BELIEVE IN FOR CAFFE NERO ARE AS FOLLOWS: Provenance and authentic story telling Customers really care about where their food comes from. With our coffee we deliver a great coffee

story; we know exactly where things are coming from and we tell the customers about it. This really needs to flow through to the food offer: how we can bring some Italian ingredients in to really drive the brand’s heritage. Better and pure indulgence This is another trend I believe we should be working on. Many consumers believe life is about balance and that means that indulgence is often split into two: you could be starting the week with a small treat which tastes amazing, but isn’t as many calories as that blow-out, pure indulgence piece of cake you have on Friday. Personalisation Customers don’t just want something given to them, they want to have it Their Way! This is delivered fantastically well on coffee at Caffe Nero where customers can have their cup of coffee very much the way they want. You can come in and choose how many shots of espresso you want, you have can a syrup with it or select your right temperature. This can be seen as an opportunity or challenge as to how this is delivered in food and the offer also needs to reflect the different need states – we are all different! There is a real opportunity for coffee shops to think about how their food can be personalised. March 2019 71


Health This can be quite a challenge for coffee shops because they don’t necessarily have a great reputation when it comes to healthy food – we need to ensure that the range delivers this. Consumer needs often flex on this throughout the week and we need to ensure that the range reflects this. It has moved on from calorie counting to catering for consumers who are vegans (full or part-time), consumers wanting a higher protein diet, good and bad carbs and also consumers looking to reduce their sugar intake. Exciting the senses Exciting the senses is another thing that Caffe Nero needs to work on as well. When you walk into the store the senses are very excited in the world of coffee: you smell the coffee, you hear the grinder going, you hear the purging of the milk and you think that’s going to be a great cup of coffee. But how do you translate that into food? How do you get a display that is just popping and makes you want to buy something? How do you bring aromas into the store that actually

complement the coffee and make you want to buy the food. It all needs to tempt you in, so customers will buy a cup of coffee and an item of food. So all of this needs to be considered to pull together an exceptional core. You need coffee shop classics but also brand-defining products to set you apart from your competition. When we’re doing development work at Caffe Nero, we often talk about needing to have really bold ingredients. Our products really need to stand up against the coffee and complement it. I often challenge on development by asking if the product has been actually tried against the coffee. Italian ingredients are bold and flavoursome, so how do we get that into products? Italian food isn’t complicated, so should an ingredient really be in a product? Coffee shop classics You also have to think carefully about your coffee shop classics. Two years ago when I joined Nero, we had a really key element that was missing and that was what we called a Tostati or toastie – a British classic twisted in an Italian way.


We needed to twist it to be right for our brand, so we did flavours such as mushroom and mascarpone; Italian Cotto prosciutto ham and Italian sweet cheeses. Now it’s absolutely driving sales growth! You need to identify your famous hero products and hang your hat on it. A key part of the Italian lifestyle is pastries and there’s nothing better in the morning than the smell of fresh coffee and freshly baked pastries. Brand identifiable products also provide a key reason for visiting and set you apart from the competition: you need to provide a reason to visit and a reason to return; you need to excite the senses, drive your brand’s heritage and deliver what the consumer is wanting. This is one area at Caffe Nero we’re working exceptionally hard on. This is an edited version of Hannah’s presentation at the lunch! show.


lunch! returns to ExCeL London this year on 19-20 September, with visitor registration opening soon.


Zinda airwraps launches into on-the-go market F

ood-to-go manufacturer Zinda Foods’ range of ready-to-eat wraps has been listed by Tesco’s in its London stores. Made with the lighter AirWraps as a base (instead of the ubiquitous tortilla), they offer consumers a healthier and tastier way to eat away from home, says the company. The wrap base is handcrafted, made with all-natural ingredients, and contains no preservatives and no palm oil, with a texture thinner, lighter and softer than the traditional wraps found on UK supermarket shelves. It also contains less fat and salt, enabling a far more enjoyable and healthier way to eat a wrap. The wraps, created by founder Anishya Kumar, include traditional recipes and bold vibrant flavours, adapted and recreated for modern life, developed in collaboration with Michelin-starred chef, Alfred Prasad. Each filling comes with a story sharing the inspiration and thought behind it. Alfred Prassad says: “I am so pleased to collaborate with a brand like Zinda, which shares my ideologies of authentic flavours, healthy and responsible cooking. “The prospect of working with the AirWrap was exciting, as the wrap itself is so unique compared to the generic, commercial wrap bases available, which gave me a lot to play around with. You can hardly taste the wrap, so it is really all about the filling and flavours. I have enjoyed re-inventing our Indian classics such as the Makhni and Akuri and presenting them in a healthier, wholesome and delicious way. I truly believe the Air Wrap will be a game changer and disrupt the market for all the right reasons.”

The range is available in Tesco with in-store sampling in the London stores. Selfridges will follow. THE INITIAL CORE RANGE WILL INCLUDE: • Classic Chicken Caesar– tender chicken tossed in a creamy Caesar dressing with black olives, Parmesan flakes, bell peppers, lemon zest and crisp spinach • Mediterranean Feta Cheese – Greek Feta cheese tossed with bell peppers, olives, onions, apricots, zest of lemon & mint and crisp spinach • Moroccan Chicken – succulent chicken, chickpeas and raisins tossed in a classic aromatic Tagine sauce with warming spices of nutmeg & cinnamon and crisp spinach. Other seasonal flavours will follow, the first of which is the Chicken Makhni Airwrap in February. • Egg Akuri – flavour packed, Parsi (Indo-Persian) eggs with a classic Akuri sauce – tomato, onion, ginger balanced with the earthy goodness of turmeric and fresh coriander • Spicy Tuna Slaw – mildly spicy Tuna with bell peppers, onions, lemon & mint mixed with smokey chipotle mayo and shredded cabbage & carrots • Mexican Molé Pulled Pork – pulled pork in a delicious smokey chipotle Mexican Molé sauce with fresh crunchy shredded cabbage & carrots • Chicken Makhni – tender chicken in a mildly spiced butter chicken sauce with fresh crunchy shredded cabbage and carrots

The range has no red traffic lights with each of the products achieving optimal energy balance - low calorie, high protein with one or more of your five a day, says the company. Anishya Kumar, the inspiration & face behind Zinda Foods says: “We are more than just a logo; our aim was to put a face behind a largely faceless category where products have become bland, boring & functional. “Zinda was born out of a desire to break the glass ceiling that was set for the food-to-go industry by creating products that were delicious, natural, healthy, filling and most of all affordable!” Anishya reminisces: “After moving to the UK from India 12 years ago, I found myself in a ‘nutrition transition’. I became hugely overwhelmed and frazzled by how I was buying and eating food. How I cooked and ate back in India, fresh, wholesome, balanced and nutritious meals, seemed to be becoming a thing of the past. “With Zinda, I was inspired to combine premium fresh ingredients and flavours with homemade comfort and nourishment in an unfussy, convenient format such as a wrap for UK consumers that was healthy and really tasty. I believe, with Zinda, people will be excited about the prospect of eating something good on-the-go, rather than feeling underwhelmed by lack of taste, variety and being able to find something that’s good for you nutritionally.” The launch was initially recognized and awarded a Sammy for Most Innovative Sandwich Product by the British Sandwich Association in 2017, described by the judging panel as a “game changer” and “good alternative to the tortilla”. March 2019 73

NEW PRODUCTS NEW ILCHESTER LIGHT SNACKING NET ILCHESTER has launched a line of Light Snacking Nets in response to growing consumer demand for lighter snacking cheese. Available in Waitrose and Morrisons from February, the new snacking net offers individually-wrapped snacksized portions of Creamy Ilchester Light Cheese, Smoky Applewood Light Cheese, and Fiery Mexicana Light Cheese, with no loss of flavour. The mini cheeses are a great natural source of protein and high-quality natural fats with less than 70 calories per serving, says the company. Norseland Senior Brand Manager, Lisa Harrison says: “With adult snacking on the rise by 10.5%

and ‘lighter’ cheese currently performing ahead of full fat cheese by 5.4%, we’re confident this new product will be just as successful as our current snacking net, which is now worth £4.8m and is the number two adult snacking product on the market. “Our latest market data has shown Norseland has 42.5% value share of Flavoured Cheese, Applewood has 64.9% value share of smoked flavoured cheese, and Mini Portions have increased in value by +9.7% and +8.8% volume. We’re now very excited for the launch of our new light snacking net and look forward to finding out what our customers think.” +44 01935 842800

A PACKAGING REVOLUTION FOR ACCELERATED COOKING ACCELERATED ovens deliver huge efficiencies to commercial kitchens, but up until now menu choices have been limited. Marren’s SIX500 is the first high performance packaging for use in accelerated ovens, enabling a wider and tastier food range to be delivered to customers. Disposable packaging is used in accelerated ovens but can only sustain a maximum temperature of 400°F (205°C) and a restricted length of cooking time. SIX500 is the only packaging that can withstand temps of 525°F and for up to six minutes.

The integrity of this packaging unlocks the full potential of accelerated cooking technology by providing: • Shorter cooking times for a more efficient operation • A custom laminated food contact surface for clean, easy release of food once cooked • Quick to cool and handle for staff and customers.

HERALD ENJOYS SURGE IN SALES OF WOODEN CUTLERY QUALITY disposables manufacturer and supplier Herald is experiencing a surge in sales of its natural birchwood cutlery, stirrers and skewers, with orders rising by almost 30 per cent at the end of the last quarter, as the trend for natural products, including wood and paper, continues. Part of quality Rootier range, the wooden goods have become best sellers in recent months as the consumer continues to drive demand in the UK market. Managing director of Herald, Yogesh Patel comments: “Herald has added to its wooden product range year on year as the requirement for these products has shown no signs of abating. When it comes to quality disposables, the consumer wants more options than just plastic and the catering industry is moving to meet that demand and to offer more choice. “Natural products are generally regarded as more environmentallyfriendly, presenting a conscientious, worthy option that sits better with the growing majority. We’ve thoroughly embraced this concept and are constantly extending our overall range to cover a full mix of materials, including eco and completely compostable choices.” Herald’s Rootier selection also includes ice-cream and lolly sticks, ice-cream spoons and chopsticks. Tel: 0208 507 7900

NELSON’S NEW ‘COMPACT’ GLASSWASHER BOASTS DOUBLE WASH POWER Nelson’s new Advantage Plus range of glasswashers and dishwashers includes the ‘Compact’ glasswasher. Its diminutive dimensions mean it can be fitted into the smallest spaces. However, there’s no compromise on its wash power which rivals machines twice its size. In fact, as well as being exceptionally energy and water efficient, Compact has an added feature to help

ensure the best possible results. Unusually for a machine of this size, it comes with both a top AND bottom wash & rinse arm, meaning that truly sparkling results are assured from every cycle. The Compact is very quiet in operation so is ideal for front of house siting. It’s also perfect for delicate glassware as it features a ‘soft start’ option which begins gently before gaining momentum, preventing


items from chipping, cracking or even breaking. The clear electronic controls are straightforward to use and, in the event that a problem should occur, the machine has a self-diagnostic fault system. A selfclean programme avoids the need for manual cleaning and this will commence automatically at the end of service. Dimensions are: 600mm wide x 600mm deep x 720mm high. Tel: 0800 592 833

NEW PRODUCTS PRIMERA EUROPE BECOMES DTM PRINT PRIMERA Technology Europe, pioneer in specialty printing with over 32 years of experience in developing individual printing services and representative of the US company Primera Technology, Inc. in EMEA for 18 years, has announced their new company name, DTM Print. Over three decades DTM, an abbreviation for Data Technology Management, has grown fast from a garage company to a reliable partner and solution provider for specialty printing systems. DTM has been developing individual solutions for printing and computers since 1986. The DTM Group formally unites all of the group’s subsidiaries together into a holding company under the header of DTM Holding GmbH. “With our passion for custom-made solutions we became a specialist for niche products. Since 2013 we have developed label printing solutions used by well-known manufacturers such as Coca-Cola, Mars and L’Óreal,” said Andreas Hoffmann, Managing Director of DTM Print. “Our goal

is to find the perfect match in hard, software and consumables to put our customers’ ideas in print.” DTM has changed a lot over the years. Today it has more than 40 employees, 1500 sqm in offices, a workshop, as well as demo and training rooms and 1200 sqm storage space. Now the company is looking to the future with an expansion of its product and service portfolio. To reflect this evolution the company has decided to give their original brand “DTM” a fresh look.

PANTHEON RE-LAUNCHES MIXER WITH NEW, SUPER-SAFE FEATURES Pantheon has re-designed its high-performance PM20, 20 litre planetary mixer to incorporate new safety features, making it one of the safest mixers on the market today. Explains Nick Pendlebury, Pantheon’s founder and director: “The sophisticated safety features we’ve added bring a whole new level of assurances for operators – and without inflating the price. The most significant of the new features is a magnetic safety switch located at the rear of the bowl that prevents the machine running without the bowl in place. Quite simply, if the bowl is removed, the machine stops.” As well as this, the operational controls are very comprehensive to prevent accidental misuse. There is a new white ‘on’ button, black ‘off’ button and large, red ‘emergency off’ button designed specifically to make

controls clear to operators with colour blindness (1 in 12 men and 1 in 200 women are affected by ‘red green’ colour blind according to the latest figures from the NHS.) Further safety controls include secure locks to either side of the bowl once it’s in position and a heavy stainless steel wire guard that locks securely into place. There is also a motor safety switch with a heat sensor that prevents the mixer from operating if it becomes too hot through overuse. The PM20 is built for durability. Its cast metal body undergoes an exacting finishing process to ensure it can withstand the most rigorous use. This comprises an undercoat, two coats of silver paint that are oven baked and a final coat of lacquer.

FRI-JADO UK LAUNCHES MD ‘EYELINE’ HOT FOOD MERCHANDISERS Food retailing equipment provider Fri-Jado UK Limited has launched a new range of heated multi deck (MD) ‘Eyeline’ merchandisers. The displays have been designed to meet the growth in demand for hot grab & go snacks and meal options, especially in food to go outlets. convenience stores, forecourts, symbol groups and quick service restaurants. The driving factor in the development of the heated cabinets has been the high visual impact of merchandise. To this end, the sloping display shelves are positioned at eye level, attracting the attention of customers and promoting impulse purchases. Additional impact is provided by an attractive curved profile, panoramic glazed end walls which allow 180° product visibility and canopy lighting. Cabinet aesthetics may be further enhanced with customised branding and livery on the canopy and shelf ticket strips. The MD ‘Eyeline’ merchandisers are suitable for the display of a wide variety of hot, pre-packed snacks and meal solutions, including whole chickens, chicken portions, panini, pies, sausage rolls, pasties, soup, hot rolls and wraps. The range includes 600 mm, 1000 mm and 1200 mm cabinet widths, all of which feature three tier shelving, allowing operators to specify a solution with a capacity which best meets their sales volume. The MD ‘Eyeline’ merchandisers incorporate Fri-Jado’s proven and patented Hot Blanket holding technology. Tel: +44 (0)1895 272227 March 2019 75

BSA Product Index Bespoke Software Datatherapy Ltd.

Yoghurt FJ Need (Foods) Ltd. Freshfayre Futura Foods UK Ltd.

Business Systems Datatherapy Ltd. Tasty Apps

Sour Cream Freshfayre The FoodFellas

Consultancy Bain & Company Inc.



E Commerce Datatherapy Ltd. Factory Grote Company Food Attraction Ltd. FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Food Industry Green Gourmet Retail Food Attraction Ltd. 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 Food Attraction Ltd. Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Food Attraction Ltd. 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 Extons Foods FJ Need (Foods) Ltd. Freshfayre FrieslandCampina Ltd. Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. The FoodFellas

Chutneys Beacon Foods Freshfayre 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 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 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.


Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre 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 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 Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment 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 Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Shop Fittings Eden UK Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. The FoodFellas Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Freshfayre 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. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargill Protein Europe Dawn Farms UK Freshfayre Galliance UK Ltd. 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 Freshfayre Galliance UK Ltd. 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 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 Galliance UK Ltd. 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.

BSA Manufacturers  & Distributors Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. PASTA Caterers Choice Ltd. Freshfayre Leathams Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods Glendale Foods

2 SISTERS FOOD GROUP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Renee Skukowski Tel: 01909 511800 ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Percival Tel: 01233 665533

SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. Freshfayre The FoodFellas Princes Foods Ltd. Chargrilled Vegetables Beacon Foods 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. Freshfayre Salad (prepared) Agrial Fresh Produce 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

AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU Tel: 0283 0262333

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523 636 Fax: 01753 573 125 BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Mark Harman Tel: 0116 2361100 Fax: 0116 2361101

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Sales Tel: 01909 512600 Fax: 01909 512708 GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales 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

GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Olatunde Ray-Odekeye Tel: 01244 533888

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

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

RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 STREET EATS Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Guy Truman Tel: 07775 673618 Fax: 01244 533 404 MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401

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

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

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 March 2019 77

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

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james


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

AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700

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

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

FJ NEED (FOODS) LTD. Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Paul Need Tel: 01270 611112 Fax: 01270 611113

FRIESLANDCAMPINA LTD. Denne House, Denne Road, Horsham, West Sussex RH12 1JF Contact: Joe Gibbons Tel: 01403 273273

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

ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 BAIN & COMPANY INC 40 Strand, London WC2N 5RW Contact: Jack Tanaka Tel: 0207 9696502

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


Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405

COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 PANTONE 1585 U


C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846


FRESHFAYRE Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880

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

DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 77000044


Estate, Wellingborough, Northamptonshire NN8 6GR Tel: 01933 401555

COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989

GALLIANCE UK LTD. Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010

2-20 Booth Drive, Park Farm

Contact: Russ Skinner BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123

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

FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 Accreditation body: BSA FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066

GLENDALE FOODS Cobdon Street, Pendleton, Salford M6 6WF Contact: Chris Bates Tel: 0161 743 4114 Fax: 0161 743 4112

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

BSA Suppliers Index HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@ Accreditation body: BSA

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

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Richard Stables Phone:01482 301146 07747 612527 JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs

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


MILLITEC FOOD SYSTEMS LTD. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032

PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660

PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Emma Hallam Tel: +44 (0) 28 3835 2233

NEW YORK BAKERY CO. 4 Heathrow Boulevard, Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young Tel: 0208 283 0500 NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801

PAUWELS UK 1st Floor, Axiom House, High Street, Feltham, Middlesex TW13 4AU Contact: Andrew Breeze Tel: 0208 818 7617 Fax: 0203 187 0071

RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700

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

SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000 Fax: 01377 241271 joannafrost@ SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@ SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@

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 TASTY APPS 10 Parchment Street, Winchester SO21 3DE Contact: Trevor Loveland Tel: 01962 774972 THE FOODFELLAS Lakeside House, 1 Furzeground Way,Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Mark Jones Tel: 0208 622 3064 Fax: 0845 2801166 THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson

These suppliers are members of The British Sandwich Association and subject to its rules, codes of conduct and accreditation. While the Association cannot guarantee the products supplied by those listed, it does make every effort to ensure that the companies are reputable and offer quality products and services.

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 VESTEY FOODS UK 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Leon Neill Tel: 0208 668 9344 Fax: 0208 660 4640 ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085

LINKED  ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991

CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256

Classifieds International Sandwich Manufacturers

Product Listing

SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131

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

SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Georg Buhrkohl Tel: 01223 550820 TAMARIND FOODS SPRL Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 Contact: Frederic Teichmann

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. 24/7 support, free installation & training

Seamless links to labelling, EDI and accounting packages.

Visit or call 01962 761313

Sandwich Slicer - DSS-250/1


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.


Cutting speed is adjustable from 4 metres per minute to 10 metres per minute





Classifieds SAVE TIME AND MONEY BY EMPLOYING:Much more than just a Utensil Washer

• Engineered to exacting standards. • So compact in design that it replaces the sink complete with integral mixer taps.

• Independent wash and rinse water tanks that uses less water (just 5 litres per cycle).

• Adjustable, programmable, temperature controlled wash cycle. • Environmentally friendly automatic soap and rinse dosage system. • Rinses utensils with clean hot water (85 degrees C) encompassing exceptional energy efficiency. • Stainless steel construction representing a sound investment

For further details contact

Interbake Ltd

Telephone: (01706) 825596 Fax: 01706 826686 Email:


DON’T MISS THE CHANCE TO ADVERTISE IN THE AWARDS BUMPER ISSUE Don’t forget that the next edition in early May is our bumper issue promoting The Sammies on 9th May, British Sandwich Week (19th to 26th May) and The Sandwich Designer of The Year Awards.(9th May) The deadline to book an advert in the May issue is 16th April. For more information call Paul Steer on 01291 636342 or email paul@jandmgroup, March 2019 81

BSA MANAGEMENT COMMITTEE 2019 The following are elected members of the Management Committee of the British Sandwich Association:


BSA Committee

CHAIRMAN Camilla Deane (Norseland) – Supplier VICE - CHAIRMAN TBA THE COMMITTEE Andrew Hesketh (Greggs) – Retail Baker Georg Buhrkohl/Mike Attwood (Subway) – Sandwich Bar Chain Peter Mayley (La Baguetterie) – Independent Sandwich Bar Neil Wood (Woods) – Foodservice Operator Anthony Minto (Ginsters) – Van Sales Victoria Green (Waitrose) – Multiple Retailer Mark Arnold (Street Eats) – Producer Robert Dansey (Compass) – Catering

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:

Robert Potts (Greencore) - Producer

▲ To safeguard the integrity of the sandwich industry by setting

Frank Boltman (Trade) – Independent Sandwich Bar

▲ To encourage excellence and innovation in sandwich making.

Dan Silverston (The Soho Sandwich Company) – Sandwich Bar Chain

minimum standards for sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the

SECRETARIAT Jim Winship – Director Sam Day – PR Manager

making, distribution and retailing of sandwiches and to represent the views of the industry. 82 March 2019 SANDWICH & FOOD TO GO NEWS

How Safe is Your Salad from E. coli, Listeria and Salmonella? Even if you use bagged salad, you could be at risk of pathogenic bacteria which can lead to food poisoning!

Fresh Produce Wash: Kills over 99% of Bacteria Odourless & Taste Free No Need to Rinse Safe to Eat Classified as Non Hazardous under EU Regulation

Make your salad safe today!



For a FREE sample or more information please call 01384 569556 or E-mail: