Sandwich & Food to Go News Magazine - Issue 184

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Sandwich food to go news INTERNATIONAL





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NEWS Page 05. McDonald’s is trialling a small format grab and go concept in London, removing in-store seating and focusing on takeaway options to target “people on the move.” The new pilot offers a reduced menu of freshly prepared McDonald’s products that will be takeaway only.

Page 34. Holland & Barrett is trialling a new range of vegetarian and vegan food to go meal deals in six London stores. Ian Chant, head of food, and Louise Broom, category manager, explained the background to the move, designed to pick up a younger demographic and increase customer spend, at the recent lunch! show.

Page 06. Abokado has entered a company voluntary arrangement (CVA) after being hit by a doublewhammy: a dip in sales and an online banking fraud. The closure of a number of underperforming sites now looks likely.

EPOS Page 20. 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.

NEWS FOCUS Page 11. Middlesbrough-based sandwich manufacturer Café Class Ltd (not a BSA member) has been served with a hygiene emergency prohibition order for food safety practices that posed an “immediate danger to human health”.

PROFILE Page 18. Pret’s global Food & Coffee Director Clare Clough has been made UK Managing Director, after overseeing the introduction of Pret’s Allergy Plan over the last year.

Page 28. Guy Meakin, recently promoted to Food & Coffee Director at Pret, examines recent developments at the chain, including Brexit, the EAT acquisition, Veggie Pret differentiation, ‘gut health’ and criteria for selecting suppliers.

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

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

Merry Christmas May we take this opportunity of wishing all readers a Merry Xmas and a Happy and prosperous (post-Brexit hopefully!) year.

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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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McDonalds trials new ‘grab and go’ concept MCDONALD’S is trialling a small format grab and go concept in London, removing in-store seating and focusing on takeaway options to target “people on the move.” The new pilot offers a reduced menu of freshly prepared McDonald’s products that will be takeaway only. Alongside McNuggets, big flavour wraps and the Big Mac, the restaurant will also trial a selection of new prepared salads. Fleet Street will also feature new branding on takeaway bags as well as a new uniform for restaurant crew. McDonald’s said the new concept will allow it to trial different and flexible

formats depending on the local needs of customers in the surrounding areas. The Fleet Street example will be a smaller format with no seating area and smaller selforder screens. Henry Trickey, senior vice-president development and IT, McDonald’s UK and Ireland, said: “It’s an exciting, but challenging time to be in the restaurant sector. Changing tastes, new technology and more competition mean we need to continue to focus on investing in what matters most to our customers. “We know ‘one size doesn’t fit all’ and that’s exactly why we are launching McDonald’s to Go – to allow us to trial different formats in different

Birds Bakery stops making bespoke sandwiches following allergy concerns DERBY-based Birds Bakery has taken the decision to stick to a set range of sandwiches and stop making bespoke ones, because of its allergy concerns. In a statement, Birds said: “We have been reviewing our range of filled rolls and sandwiches, with particular regard to our customers with allergies. “A decision has been made to make a set range, with no bespoke sandwiches or rolls. We know that this will be disappointing to some of our customers and have received many comments. However, we have a duty of care to ensure we can provide the correct allergen information and keep our customers safe. “We hope you will support our decision. We will of course continue to improve our range on an on-going basis.”

locations, depending on customer needs. In Fleet Street, where city workers are looking for something quick to grab on the go,

it makes sense to test a smaller format – no seating and takeaway only with a reduced menu will allow us to focus on speed of service.”

New Battery-Powered Digital Signage Armagard has launched batterypowered DigiStopper, a range of cable-free, outdoor digital A-frames. It’s aimed at replacing traditional sandwich boards with portable, highbright and weatherproof advertising, ideal for shop-front locations and customer entrances. “Businesses benefit from engaging outdoor advertising that makes a great first impression on passersby and helps them stand out on the high street,” says Mark Neal, MD of Armagard. The portable outdoor A-frame has two 43” displays, lockable castor wheels and an IP56 rating that allows vendors to advertise effectively in any weather. “Importantly, the dual-sided design captures the attention of people walking in both directions, so vendors enjoy twice the customer engagement from a single digital signage unit,” he adds. Battery-powered units are available with displays of 700 NITS and 1,000 NITS, offering run times of up to 14 hours from an overnight charge. For maximum visibility in direct sunlight, a 2,500 NITS, mains-powered option

ensures promotions stay clear in the brightest conditions. “We wanted to provide businesses with a user-friendly and engaging solution to pavement digital signage,” says Mark Neal. “Cordless operation makes it easy for users to position the A-frame each morning and move it around during the day, ensuring promotions get seen by the greatest number of people.” As an outdoor-ready solution, the IP56 digital A-board has an innovative environmental controller board that ensures reliable advertising up to 40°C. The sunlight readable screens also feature automatic brightness controls that keep promotions clear and engaging throughout the day. November 2019 5


Abokado enters CVA ABOKADO has entered a company voluntary arrangement (CVA) after being hit by a double-whammy: a dip in sales and an online banking fraud. The closure of a number of underperforming sites now looks likely. The company recorded like-for-like sales up 3% for the year to 31 March 2018, but sales deteriorated from autumn 2018 last year, a trend which has accelerated since. A “significant sophisticated online banking fraud” has also impacted working capital and compounded trading issues, says CEO Mark Lilley. The fraud is under investigation but the company doesn’t expect to recover any of the cash. Abokado says the CVA will secure the viability of the business and provide the best outcome for creditors, suppliers, customers and employees. Mark Lilley said: “Over the last three years my team have proactively addressed the market conditions and we considered Abokado to be in a

good position. The market dynamics during 2019 were unanticipated and their impact has been further compounded by the recent fraud. “The proposed CVA will put Abokado in the best possible position

to move forward in an uncertain environment. It will allow my excellent management team to continue pursuing our vision of bringing freshly made, Pacific-inspired food to more people.”

Oxford Sandwich Company closed for three days after mouse droppings found

New sandwich business for Bury

OXFORD sandwich shop The Oxford Sandwich Company was closed for three days this summer after food hygiene inspectors found mouse droppings inside. There was also an indication that employees may not have been washing their hands and there was no allergy information. Under ‘actions required’ the inspector said bosses should close the business temporarily, employ a pest control company to investigate for mice and to ‘deep clean the business, paying attention to low level cleaning and food contact surfaces’. The shop, based in the high footfall Covered Market, was visited at the end of May, according to the Oxford Mail, when it was given an overall rating of two (meaning improvement is necessary, and owners were told to take immediate action). The inspector’s report found: “At the time of my inspection, there was evidence of mouse activity in the shop. It was difficult to establish whether they were old or new droppings. However, this is an indication of poor cleaning and disinfection and I am also very concerned about the absence of pest control visits.”

BURY sandwich entrepreneur Adam Wright is preparing to open a new business in the town, Wrights, after running a successful market stall. The new business can seat 16 and will provide take-away toasties, pittas and sandwiches, salads, cakes and coffee, according to the Bury Free Press. He said: “It is quite daunting but I am pretty confident. I would say to any other budding entrepreneur: try your product on the market. The community spirit is amazing; it is important for the town that it keeps going.” Letting agent Gordon Ellis, at Merrifields, said there had been excellent demand for shops of late, with a number of premises under offer and lettings concluded on other outlets.” Source: Bury Free Press

The report also said it was ‘unlikely’ a sink for employees to wash their hands in had been in use in the lead-up to the inspection, the Mail reports. It said: “At the time of my inspection, I used the wash hand basin and it took several minutes for the hot water to come through. “It is unlikely that the wash hand basin had been used recently. “Although gloves were worn, the [employee] did not wash her hands during the inspection, even though different tasks were performed. Gloves are not a substitute for hand washing as bacteria can still transfer.” In addition, food in and below a display chiller in the shop was being stored at 15 degrees, despite regulations saying ‘bacteria high-risk’ food that requires chilling must be kept at temperatures below eight degrees. There was also no allergen sign on display for customers and fridge temperatures were not being accurately monitored. Source: The Oxford Mail

6 November 2019 SANDWICH & FOOD TO GO NEWS


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Sandwich shop fined £1,000 for refusing to serve blind man with guide dog CAERNARFON county court has ruled that a registered blind man who was refused service in a Penrhyn Bay sandwich shop because of his guide dog has been discriminated against. The decision sets a important precedent, says the RNIB. Nigel Garry and his dog Jack were ordered out of Squires Sandwich Bar by owner Steven Squires for “hygiene” reasons, when he and his wife decided to take a lunch break while carrying out local voluntary work. Furious at what happened, Mr Garry, 61, wrote to the owner to complain subsequently but got no response. After seeking legal advice from the Royal National Institute for the blind, Mr Garry took legal action and represented himself in court. He said: “I felt degraded and I should not have been treated any differently to an ablebodied person.” He added: “He said my wife could read the menu to me outside the premises. I replied I had every right to be in the shop but the owner still asked me to go outside.” Steven Squires was ordered to pay £1,000 compensation and £115 costs. Mr Squires told North Wales Live that he hadn’t realised Mr Garry was blind until he was backing out of his shop after being asked to leave. “I just acted on the spot as all I saw was a German Shepherd. I had no idea he was a guide dog and Mr Garry was registered blind; he didn’t provide any identification and just presumed that I would have known,” he said. “I had to safeguard my other customers from dog hairs and so on, and had presumed the Food Standards Agency wouldn’t have been too happy with me having a dog on the premises.” He added: “In the future I will serve people with guide dogs.” Anita Marshall from RNIB’s legal rights team, said: “When somewhere

like a shop or restaurant won’t accommodate someone with a guide dog, it’s not only illegal but it can also be a huge blow to that person’s confidence. Mr Garry’s case is an important precedent to set and it’s disappointing that it had to go to court to reach this conclusion.” So what is the legal position for guide dogs in food service areas? Under the Equality Act 2010, guide and assistance dog owners have the right to go into the vast majority of places accompanied by their dog. But, according to Guide Dogs Access All Areas campaign, restaurants are the second most common destination for access refusal after minicabs and private hire vehicles, at 54%. The majority of its survey respondents who reported an access refusal in the past 12 months said they encountered refusals either once every few months or one or two times a year. As well as being against the law, access refusals have a negative impact on the lives of assistance dog owners, the report found. 70% said access refusals had a negative impact on

their wellbeing and emotions. Many reported anxiety, social isolation and reduced quality of life as a direct result of these experiences. The campaign is calling for urgent action to prevent access refusals from happening. Its recommendations include making Equality legislation easily enforceable with clear consequences for breaches of the Act. This, it suggests, could be done by: Reviewing the licensing system for premises to give local councils more powers to enforce against businesses that refuse assistance dog owners. Establishing an Equality Ombudsman tasked with investigating whether businesses comply with equality legislation. Interestingly, the survey also found that restaurants, supermarkets and cafes were the most commonly cited examples of welcoming businesses. Having water for the dog, being helpful and welcoming were the most frequently mentioned words relating to reasons for the experience being a positive one. accessallareas

Stock image of blind person with guide dog, not the subject of the story

8 November 2019 SANDWICH & FOOD TO GO NEWS

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Deli Lites triumphs at the lunch! show with two awards for plant-based products NORTHERN Ireland foodto-go firm Deli Lites Ireland triumphed at the lunch! show’s Innovation Challenge Awards in London. The Warrenpoint-based company, a BSA sandwich manufacturer member, was presented with two awards for its new plant-based products: Guilt Free Doner Kebab and the tasty Coconut Mocchaccino Breakfaston-the-Go. The double-win follows in the footsteps of its Asian Bespoké Bowl, which took home the same title at last year’s awards. Deli Lites, which has been building a reputation as a quality Irish artisan producer, competed against 110 new products and was recognised with the two coveted Innovation Challenge Awards. The brand was shortlisted as one of fifteen finalists, voted for by visitors and VIP buyers who attended the product showcase in the Innovation Challenge Gallery. Its plant-based foods impressed the award’s industry judges at the highly competitive show during the live pitching event, which

was designed to promote and celebrate new ideas in the marketplace. The judges hailed the guilt-free kebab as an “innovative and great tasting solution to a typically unhealthy indulgence”, while the Breakfast on the Go Mocchaccino was described as the “perfect option for time-poor commuters, as well as the Gen Z population”. Commenting on the double-award win, CEO Brian Reid said: “We are thrilled to receive two awards at the Lunch! 2019 Innovation Challenge Awards. These highly competitive awards are significant as they recognise

our innovation and creativity within the food-to-go sector. Our plant-based selection is growing fast and with the recent investment in our new food hub, we are able to deliver the best tasting flavours in food-to-go products. “We are very proud of our talented Food Innovation Manager Gary McDowell and his team, for presenting such a strong pitch, and securing the recognition the products deserve. Together we have built a business exporting world-class products across the UK, Ireland, Europe and further afield. We look forward

to bringing more futuristic foods in 2020.” This latest success comes on the back of multiple award wins for the company’s growing export range. The Innovation Challenge annual awards was hosted by the contemporary food-to-go show, lunch!. The ceremony was held in the Keynote Theatre in the ExCeL London convention centre. Deli Lites produces more than 20 million products every year, including gourmet sandwiches, nutritious salad bowls, hot sandwiches and award-winning bakery treats. The business, founded by Brian and Jackie Reid in 1998, employs almost 300 and its customers include major retailers such as Sainsbury’s, Debenhams, Boots and Applegreen, as well as local food service companies.

Pret A Manger launches new range of plant-based sandwiches PRET a Manger is launching a new range of plant-based sandwiches. ‘The Vegan Classics’ include veganfriendly versions of four of the food chain’s most popular items. The move is in response to growing consumer demand for more meat-free options on the high street. “Veggie Pret is a space where we’ve had a great opportunity to experiment with vegan and veggie food,” said Hannah Dolan, global head of food innovation at Pret. “It’s our mission to make it easier

for customers to eat less meat, so we challenged ourselves to recreate the delicious flavours and textures of our meaty bestsellers, using only vegan ingredients. “We’re excited for everyone, (vegans and non-vegans alike), to try The Vegan Classics – and to see if they can tell the difference between the new vegan recipes and the originals.” Veggie Pret started as a pop-up at the Pret on Broadwick Street, London, in 2016, following a dialogue with

10 November 2019 SANDWICH & FOOD TO GO NEWS

customers around how Pret should move forward with its vegetarian offering. The pop-up proved so popular that Pret took the decision to make Veggie Pret permanent, and has since opened three more shops in locations in London and Manchester. The fifth Veggie Pret was due to open in late October in Canary Wharf, London, following the company’s acquisition of EAT. Source: The Independent


Middlesbrough sandwich factory closed after risk of a listeria outbreak MIDDLESBROUGH-based sandwich manufacturer Café Class Ltd (not a BSA member) has been served with a hygiene emergency prohibition order for food safety practices that posed an “immediate danger to human health”. The factory, which had been going since 2009, risked a listeria outbreak by putting uncooked sausages into prepacked sandwiches and was ordered to stop making food. Customers included convenience stores in the north-east such as Londis, Nisa and North East Convenience Stores. The firm also demonstrated a “total disregard for the consumer and food safety” by allowing out of date ham, eggs and cheese sandwiches to be labelled as in date, Teesside Magistrates’ Court heard. The FSA considered the risk to the public to be so severe that they issued an immediate product recall on wraps, salads and sandwiches, made by the company. Company directors Shahid Nawaz and Mohammed Haris Abdullah declined to respond at the court. But on their web site, the company says: “Café Class Ltd has ceased trading since 13th September after the notice served by the authorities, which requires 1 to 2 days’ shelf life after ingredients have been opened, across all our product range, even the ones with weeks of expiry left. “As a number of other suppliers in the area are still applying between 5 to 6 days’ shelf life on their products, it is not viable for us to continue.” According to Teeside Live, Andrew Perriman, prosecuting for the council, told magistrates that environmental health officers had visited Café Class in early September to assess compliance with a hygiene improvement notice served earlier in the year as a result of allergy management concerns. But officers discovered the factory was routinely placing ingredients on their use-by date in sandwiches, wraps and salads which would then be labelled with a four-day use-by date. “In respect of cooked ham used in the final product, it is specified by the manufacturer to be used within three

days once opened,” said Mr Perriman. Once opened, the ham had been placed in a plastic container on September 8 and labelled with a use-by date of September 11. Mr Perriman added that if September 8 is counted as day one, this actually meant the ham was being used for four days. In any case, the factory would continue to use the ham as an ingredient right up until the final useby day. But Mr Perriman added: “It was then placed into a sandwich and given a further four-day use by date. Not only that, the packaging on the final product stated ‘once opened consume within 24 hours’.” He said this practice meant cooked ham with a use-by date of September 10 or 11 was being actually being used in a product labelled with a use-by date of September 15 or 16. “As a result, the three-day shelf life is exceeded by a further six days,” he said adding that this was “way past” safe limits. Further food risks encountered included a number of high risk foods supporting the growth of microorganisms also being given excessive use-by dates, when EHO’s returned on September 11.

Boiled eggs with a use-by date of two days were packaged in sandwiches with a use-by date of six days and there was a similar situation with cheddar cheese and streaky bacon used by the factory. When asked about his factory’s practices, Mr Nawaz was alleged to have said it was “a debatable thing”. Mr Perriman added: “More troubling is that Lincolnshire frozen sausages, which the manufacturer says should be cooked before use, were being placed in ready made sandwiches,” pointing out the risks from listeria and and alluding to the recent hospital deaths linked to the production of sandwiches. The council sought an emergency hygiene order prohibiting the business from producing, supplying or distributing such foods with immediate effect. The order will remain in place until food safety procedures were assessed as satisfactory by environmental health officers. Michael Poole, Chairman of the bench, issued the hygiene emergency prohibition order, adding that the practices at Café Class had demonstrated an “immediate danger to human health”. Source: Teeside Live November 2019 11


CHIPOTLE LAUNCH LIFESTYLE BOWLS CHIPOTLE has launched a new collection of Lifestyle Bowls, aimed at making it easier for customers to customise their meals according to lifestyle choice, or training regime. The new line includes a Keto Salad Bowl, Protein Pump Bowl, Vegetarian Bowl, and Vegan Bowl, which are now available at all seven Chipotle restaurants in London. “These diet-driven menu offerings are helping those who have committed to living a healthier lifestyle by making it easy to order delicious bowls that only contain the real ingredients permitted by certain diet regimens,” says the company. “Now, more than ever, our customers are embracing new and varied approaches to healthy living and wellness,” said Jacob Sumner, operations director, Chipotle in Europe. “We’ve watched guests custom create lifestyle-specific bowls when ordering in our restaurants, so are now making it even easier to order bowls with real ingredients that fit their wellness goals.” The full ingredient make-up of the new Lifestyle Bowls is: Keto Salad Bowl: Romaine lettuce, carnitas (shredded pork), red salsa, cheese and guacamole. Protein Pump Bowl: Romaine lettuce, brown rice, pinto beans, double chicken, mild salsa, cheese. Vegetarian Bowl: Brown rice, pinto beans, fajita veggies, mild salsa, corn, soured cream, guacamole Vegan Bowl: Brown rice, black beans, braised tofu, mild salsa, corn.

Caffè Nero launches new Italian-inspired menu CAFFÈ Nero has launched a new Italian-inspired menu, said to be the biggest transformation of the food offer in its 22-year history. It includes both deli and sweet options - and aims to offer Brits apparently bored of the usual high street options something to be excited about, asserts the company. The menu has been launched in response to growing customer demand for more inspiring and relevant food options for all day-parts. Made from high quality Italiansourced ingredients and flavours, the savoury and sweet range consists of 14 new freshly prepared products, both hot and cold, to ensure that every day “is made special for customers across the UK”. “From colourful salad bowls to artisanal sausage rolls, vegan salads and light and indulgent sweets; the new menu will be sure to spark food-envy across the UK,” asserts the company. Will Stratton-Morris, CEO at Caffè Nero UK, said: “The choice of food available in major high street coffee shops is largely underwhelming and uninspiring. We wanted to create an exciting new food offering that reflects the craft and premium quality of our

12 November 2019 SANDWICH & FOOD TO GO NEWS

coffee, which Caffè Nero really prides itself on. This is the biggest investment we have ever put into our food and we’re confident that years of hard work has resulted in a real step change and a menu packed full of delicious options our customers will love. It’s transformational for us, but also for the high street.” New products in the Deli Kitchen range include: Vegan Roasted Beetroot, Carrot and Mixed Grain Salad; Vegan Tricolore Cherry Tomato, Cucumber and Radish Bowl Salad; Chicken & Bacon Caesar Pasta Salad; Pork & Pancetta Sausage Roll; Italian Cotto Ham, Salami & Mortadella Deli Sandwich, and Vegan Deli Sandwich. There are also tartlets and a range of cakes.


Leon launches UK’s first glutenfree high street katsu curry LEON has launched what it claims is the UK’s first gluten-free version of the popular big trend option Katsu Curry. The UK has a growing market of gluten-free eaters, with 8.5 million following a gluten free diet and one in every hundred UK citizens apparently being affected by auto-immune digestive condition, Coeliac disease. The company has seen the impact of this growing demographic since launching its gluten-free chicken nuggets in August last year, with over one million portions already being sold. The proportion of those previously unable to eat Katsu curry due to its gluten levels haven’t stopped the dish becoming a favourite with consumers across the UK. In-fact, Katsu curry has become one of the most popular take away dishes in

cities across the nation. The dish is notoriously difficult to make with a gluten-free recipe, due to the chicken or veg being coated in Japanese-style panko breadcrumbs. Leon, however, says it is the first high-street restaurant brand

to make this possible by using its GFC (gluten free) version. It’s made using sustainably sourced glutenfree chicken with Red Tractor accreditation and fresh herbs and spices. Head of Food,

EAT. adds new vegan toastie EAT. has introduced a new vegan toastie, Mushroom Melt - a multiseed bloomer filled with mushrooms, caramelized onions and vegan smoked ‘Gouda’ cheese with vegan garlic mayonnaise. Emily Williams from the EAT. food team comments: ‘We’ve created a hearty plant-based toastie, ideal for the colder months. Our vegan smoked ‘Gouda’ is made from coconut and potato but has the texture, melting characteristics and complex flavour of regular cheese; we can’t wait for our customers to try it.’ Holly Oades, Customer Director, EAT., adds: ‘We are thrilled to add a delicious and filling vegan toastie to our menus this autumn. We believe our vegan ‘Gouda’ is the best plant-

based alternative on the high street, and challenge everyone to try and taste the difference.’ The new launch will sit alongside The American Melt: smoked ham, Emmental cheese, sliced gherkins & American mustard all in a multiseed bloomer. Other lines, Beef Bourguignon and Chicken Panang Curry Hot Pot, will feature again.

Erica Molyneaux, said: “Introducing the UK’s first gluten-free Katsu Curry on the high street is a natural step for us. It’s always been important to drive freefrom innovation, to create and reimagine dishes that everyone can enjoy. This has allowed us to take dishes like the Katsu Curry and make it bolder, more flavourful, and conveniently made without gluten or dairy. “We make our Katsu with our GFC recipe and a gluten-free sauce, by frying off garam masala, ginger and garlic, alongside a seriously good curry powder before adding coconut milk for creaminess and slices of carrots for a sweet finish. We hope that our gluten-free and coeliac fans will finally be able to taste the flavour of a true Katsu curry and really enjoy it!”

Holland & Barrett trial healthy food to go range Holland & Barrett is trialling a healthy food-to-go range at six stores, with a number of vegan and vegetarian sandwiches, wraps and bowls, along with functional drinks and snacks. The offer includes a three-item meal deal priced at £3.99. The trial stores are located in foodto-go localities - Covent Garden, High Holborn, Cheapside, Leadenhall, Victoria Gate and Canary Wharf. If successful the trial will be rolled out to more of Holland & Barrett’s 800 stores countrywide. November 2019 13

The making of

Caffè Nero’s Deli Kitchen new range Caffè Nero delivered the biggest food launch and menu revamp in its history this September, after two years of development and planning. Hannah McKay, Head of Food & Beverage, revealed all the details in a candid presentation at the lunch! show



’ve been working in the food industry for 15 years. I have a true love of food to go but this is the most exciting project I have ever worked on - Caffè Nero has delivered the biggest food launch and menu revamp in its history! 22 years ago, the UK coffee shop market was nothing like it is now. Our owner Gerry Ford was inspired by his travels across Europe. He wanted to create a place where people could come together. He wanted to create a warm, friendly environment where people felt welcome and at home. He created stunning stores with fireplaces, lights and bars sourced from all over Europe – we even had some pianos! The vision was to match this environment with a premium espressobased speciality coffee and serve premium deli-style food. But a year ago our food was not at the same level as the coffee. It didn’t do anything that you couldn’t find anywhere else; there wasn’t a reason for people to come to us. We would regularly see people carry food in from other brands and just want to buy a cup of coffee. They didn’t want to come and have breakfast or lunch with us, so this needed to be addressed. Customers were demanding more inspiring, healthier and more relevant food options. They were telling us that coffee shop food was limited.

We also needed to think about our ingredients story – what was the quality and provenance linked to the brand, to really deliver the brand vision that Gerry set out. AMAZING SUPPLIERS After two days of extremely hard work with some amazing suppliers we came up with the product needed to deliver on these key trends, linking back to the brand vision. Nero Deli would have open deli sandwiches with Italiansourced ingredients, breads sourced from the south of Italy and beautiful Tuscan ingredients; salad bowls to inject colour that would rotate through the seasons; sweet treats that would go perfectly with a cup of coffee and we would look at new categories to offer choice to our customers. But there was so much that needed to be considered for this to become a reality. What would the customer reaction be? What need states were we going to deliver against? Were they actually ready for a coffee shop to maybe even look at doing something like this? What suppliers were we going to work with – did we have all the right suppliers? What equipment were we going to need to be able to deliver this in store and how was it going to be delivered in store? Was there the business case to make this a success?

KEY SECTIONS So, after 18 months of development and huge support from our supply base, we broke the programme down into key sections. We first opened a pilot store where we put in a range of food and we tested the different equipment; how the savoury items could go with the sweet ones … and we got that working. We then launched a further 20 store trial to really see what our challenges were going to be, and then an additional 20, so we had a store in each region. We tested all the e-learning and training documents because we needed to make sure that the tools we were going to give them made this a real success. On the 8th August we rolled out a soft launch across 200 stores. At each stage we looked at several different factors: on the product side we looked at what happens when a product becomes unwrapped – what happened to the shelf-life and how would that affect the business case? What was the customer feedback? It doesn’t matter what me or my team thought about a cake or a sandwich – what did the customer think? We were also testing the marketing: it’s a real challenge sometimes to get customers to really notice what’s going on in store. We also needed to tell the story of the food we had developed,

INNOVATION SESSION So, two years ago we had an innovation session where we got our key suppliers together. We looked at what insight we had, we went out on food safaris and looked at the trends. From that we established the benchmarks of what we needed to develop against: we wanted to excite the senses, create a display that would pull customers in to try the food; we wanted to have abundance at the fixture, because having only one or two things there doesn’t look enticing. We also wanted to deliver on customisation – customers now want to be able to have their food their way and create something that’s unique to them. We needed to deliver on freshness – customers were telling us that coffee shop food wasn’t fresh enough. We also considered how to inject colour into the range and possibly even bake in store. We needed to have a look at sharing, with customers wanting to mix and match and have a different kind of experience. November 2019 15

PROFILE so we had a new suite displayed, with glass screens installed and the product unwrapped to create an abundant feel. We also invested in ovens to unlock NPD and train stores to see how they worked in the store. We had to find the right crockery and test it: until recently we served panini in a bowl which isn’t a premium experience. We needed to ensure it enhanced the food and also fitted on a tray with a coffee cup. We also looked at lighting because lighting the display brings the whole thing alive. OPERATIONS Then operations – this was the key to making it a success. They allowed us to test everything and have it fed it back to us. How easy was it to set up; how long did it take? Crucial questions because time equals money and that was challenging for the business case. We got direct feedback from the store managers we were working with: what were the customers saying; how challenging was it for them in store? We then created The Voice of Nero – the voice of our customers – whom we recruited through our App. They tested the product, we did focus groups to see how the marketing and the

product was doing. We reviewed the sales and did the customer intercept in store. THE NEW RANGE We’ve launched freshly-prepared products that can be served hot or cold and introduced new vegetarian and vegan dishes. We’ve got our deli-sandwiches with the bread sourced from Puglia in the south of Italy – it’s made from durum wheat which has a lovely yellow colour and looks beautiful when it’s toasted. We’ve got two flavours: a vegan option with spiced vegetables and kale and then an all-Italian deli meat sandwich, filled with salami sourced from Naples and mortadella. We’ve got open bowls of salad, which customers can customise. We’ve introduced savoury pastries with a bit of a ‘BrItalian’ twist. UK consumers absolutely love the sausage roll, so we’ve done a pork and pancetta version, made with an all-butter pastry, which is hand-made and takes over two days to make. We’ve introduced tartlets to our range with beetroot pastry, filled with sticky roasted balsamic vegetables, and a pancetta, mozzarella and roasted tomato tartlet.

We also have our Pizzetta range with hand-stretched dough, which is then topped with either a classic margarita or salami and cherry bellpeppers. We’ve got some perfect sweet treats to go with a cup of coffee: we have a new brownie collection with delicious gooey fillings. My favourite is a salted caramel which is filled and drizzled with salted caramel and sprinkled with sea salt. There are also wonderful new loaf cakes, including a banana loaf and a lemon drizzle. We’ve introduced am Italian-inspired range of crumble cakes with crushed Amaretti biscuits and apricot and raspberries giving proper colour to the range. FOOD CATWALK As this is one of the biggest investments we’ve ever put into our food offer, we needed to showcase it internally and to get our store team excited about what was coming. We needed to think of something that was completely different, that would grab attention and showcase the launch. At one meeting I came up with the idea of doing a food catwalk. I got a lot of rolling eyes but it’s been a real success. So, the whole team that were involved in the launch ‘catwalked’ the new products to the team and they got to sample and talk about the food. We explained how we were going to launch and the training they were going to receive. In September we had a press launch, where the idea of the catwalk was taken to the next stage and we transformed our Long Acre store to a food showcase. We worked with a celebrity stylist and she used our food as the inspiration for the outfits she created using real models. INSPIRING AND RELEVANT I’m really proud of what we’ve achieved. Our food sales and savoury are nearly 10% up and customers are telling us that it’s far more inspiring and relevant. Our customer spend is up and we feel that Deli Kitchen is driving differentiation for us on the high street and delivering the brand vision of a premium coffee house. But this is just the start … there will be more to come. This is an edited version of Hannah McKay’s presentation at the lunch! show.

16 November 2019 SANDWICH & FOOD TO GO NEWS

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Clare Clough as UK MD

NEWS Pret’s global Food & Coffee Director Clare Clough has been made UK Managing Director, after overseeing the introduction of Pret’s Allergy Plan over the last year


ret A Manger has appointed Clare Clough as UK Managing Director, completing a new lineup and ‘new broom’ at the top. Pano Christou was recently appointed as Pret CEO, as Clive Schlee steps down. For the last nine years, she has been at the heart of Pret’s food and coffee teams, joining the company as Head of Food & Technical and since becoming its global Food & Coffee Director. As well as leading the development of Pret’s new vegetarian and vegan menus, she has overseen the introduction of Pret’s Allergy Plan over the last year, including the reformulation of over 70 recipes to remove unnecessary allergens. Prior to joining Pret, she worked in commercial and technical roles for Tesco having graduated with a degree in Food Technology from Reading University. Pano Christou, incoming Pret CEO, commented: “Clare’s innovation strategy has undoubtedly been behind Pret’s success over the last decade. Thanks to her work and leadership, Pret’s winning recipe of delicious, fresh food continues to appeal to millions of customers every year. “Importantly, Clare has been instrumental in redesigning our food production processes as part of Pret’s Allergy Plan. Her knowledge of Pret and deep understanding of our customers makes her the ideal person to take our UK business forward as we enter a new chapter in Pret’s history.” Clare Clough added: “I’m honoured to take on this role and to lead Pret’s outstanding teams across the UK. Pret’s Team Members have been the heartbeat of Pret’s success over the last decade, and with the acquisition of EAT, the expansion of Veggie Pret, and our plans to grow Pret online, we have a huge opportunity to take Pret to even more customers over the next few years. “I’m looking forward to building on the success we’ve achieved so far, and to growing our unique combination of outstanding customer service and delicious, fresh food and coffee across the UK.” Clare Clough gave an interesting insight into her background at the lunch! show a few years back.

“I spent six years with Tesco, starting in the produce category as a technical manager and then moving into bakery, before realising that to really get on at Tesco you probably needed to be on the commercial buying side. I was lucky enough to be given the opportunity to put my toe into the water by buying in a couple of categories, which helped to round me out. “Just as I thought I was going to become a Tesco lifer, I was approached by someone I knew at Pret who asked me if I would be interested in joining the business. Having been a Pret customer for some time I was delighted, so after finding out a bit more I joined the brand development team, developing new opportunities without disrupting the core business, a critical element for Pret. “I started initially on a project, developing the product side of our new French business, a good way of learning about the full range, what a Pret ingredient should be like, how they should be manufactured and how we could move them around Europe. “About 18 months after that I moved into the core team, first of all heading up products and technical and then adding commercial, coffee and most recently logistics. “It was a big culture shock: I ‘grew up’ with Tesco and it gave me an incredibly robust grounding. Moving

from a large business where I knew a lot of people to a smaller business where I knew no-one and there was only about 120 people, was also quite a shock after six years. “But what I loved about Pret was that it’s a food-led business; food is at the heart of the business. Shops come first in terms of how the operation works, but food is the central drive, especially in my team. It was a real pleasure to be in a business where I could be more innovative – there wasn’t a lot of innovation we could do in some of the fresh produce categories I had previously looked after.” November 2019 19


Gail’s Bakery finds an EPoS solution 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 Up until recently GAIL’s had been using a tablet and Wi-Fi system in its outlets, but as the business grew this couldn’t keep up with their needs. They needed a more reliable solution to create a seamless transaction process with a rich product suite and it was crucial that any new system could keep pace and be responsive to future plans. Improving the customer experience was also a big consideration. The company likes to work with people who value the same things that they do: craft and skill, creativity and innovation, learning and exchange, community and environment. When it was looking for a new provider of EPoS and stock control technology, they found a company that shared its culture. Access Hospitality prides itself on partnership working to provide the best possible solutions for its clients, spending time getting to know individual needs that help forge long-term andd successful working relationships. GAIL’s recognised that they needed a reliable, flexible and cost-effective system adaptable enough to accommodate the opening of any new sites. The first GAIL’s bakery opened in London’s Hampstead High Street in 2005. By the end of 2018 there were neighbourhood bakeries spread in and around London and reaching out to Oxford. They bake fresh, handmade bread, pastries and cakes every day, served with house blend coffee, taking great pleasure in using the best ingredients they can find to complement them with seasonal breakfasts, lunches and afternoon teas. With 47 sites, predominantly in the Greater London area, GAIL’s wanted a technology solution that was intuitive, consistent across every site but kept things simple. They needed to incorporate hybrid

use of new and existing hardware, such as printers and cash drawers, to minimise costs. And they wanted first class support. Selection and installation of the Access EPoS and stock management programmes was boosted by development of bespoke bakery ordering processes and comprehensive staff training. The importance of flexibility within business planning was also demonstrated by developing biometric sign-in to connect to 3rd party systems through application programme interface (API) technology. It’s not just bakery staff and their customers who noticed the difference from an improved EPoS system that provided seamless and faster transaction times. GAIL’s also noticed immediate efficiencies within reporting systems with Head Office staff able to access live transactional data to create their own business intelligence reports. Roll-out and training, in accordance with GAIL’s operational schedule, was completed across the bakeries with a full support programme in place to match its requirements. And further work started almost immediately to integrate e-commerce applications - including reducing waste - within the stocking process as the next steps in furthering business expansion. 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 cost-effective 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.” GAIL’s CEO, Tom Molnar, added: “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.” The Access Group is a leading provider of fully integrated business management software and one of the top five fastest growing UK software development companies.

20 November 2019 SANDWICH & FOOD TO GO NEWS


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Norseland launches Applewood Vegan smoked cheese NORSELAND’S Applewood, the Ilchester-based cheese company, has become the first leading UK cheese brand to launch a vegan cheese alternative – Applewood Vegan smoked cheese. The plant-based cheese, which shares the same smooth and creamy texture and smoky taste of its dairy cousin, is the result of a collaboration between Applewood and VBites, the vegan food company run by Heather Mills. Although traditionalists may baulk at the very thought of choosing a plant-based cheese over the Great British dairy favourite, the company behind the potentially controversial move claims: “It tastes so much like the real thing we bet you’ll never know the difference”. In fact, the company says they have been “staggered” by the huge demand, which was so unexpected it caught them completely by surprise. Since it was introduced in 230 Asda stores in the initial launch week, vegans and vegetarians have been “going crazy for its astonishingly cheesy taste”, buying thousands of packs – so much so that stocks sold out in 40% of stores on the first day, leaving consumers clamouring on social media for more. “Supermarket sales have exploded and now we’re asking, is this the Greggs sausage roll phenomenon all over again?” said Applewood’s senior brand manager Lisa Harrison. “Forty per cent of stores sold out on the first day of sale and consumers were lamenting on social media that they couldn’t buy it; our switchboard was inundated with calls from people asking when more stock would be available. In fact, we had to take to Twitter to apologise that we had misjudged the demand. “The demand has been so great that just two days after Applewood Vegan first went on sale our purchasing

manager was desperately emailing Heather to say, ‘We need as much as you can supply as soon as you can supply it’.” Consequently, hundreds of staff at Heather’s allergen-free factory at Benton, Newcastle, have been put on triple-shift overtime as production lines work around the clock to supply the demand which has overwhelmed the cheese chiefs. Heather said: “I’m delighted by the enthusiasm for Applewood Vegan. I’ve always predicted that it would be a winner because just one nibble will tell you that; it’s the next level for greattasting plant-based food and there’s much more like this to come.” Lisa Harrison added: “All over social media people are posting fevered enthusiasm for the taste and the meltiness of this cheese, posting that they’ve been buying up to 14 packs at a time. It’s clearly the one they’ve

22 November 2019 SANDWICH & FOOD TO GO NEWS

been waiting for as Applewood Vegan finally solves that age-old problem of wanting to drop dairy but fearing you’d miss the taste of cheese. “We are thrilled and somewhat staggered by the response. And we’re delighted too that, just one week after it was launched, Applewood Vegan won the 2019 PETA UK award for the best tasting vegan cheese on the market.” Applewood Vegan is fortified with B12 and calcium.



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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Guy Meakin: Pret’s Food and Coffee Director

‘Pret has that clarity of choice’ Guy Meakin, recently promoted to Food & Coffee Director at Pret, looks at recent developments at the chain, including Brexit, the EAT acquisition, Veggie Pret differentiation, ‘gut health’ and criteria for selecting suppliers PRET’S AUTUMN RANGE Our autumn menu sales have been really encouraging. We’ve really focused on ‘snuggling up’, connecting with our customers’ autumn feeling. So, we’ve gone bigger with our soups and our focaccia range with lots of innovation – we’ve also brought back some of old favourites as well, going into the archive and looking at what soups people liked best. The mushroom risotto was absolutely the standout hero five years ago and when we de-listed it because we changed our brand values, we got a huge amount of stick from customers saying ‘please, bring it back’! So that’s one of the hero’s we’ve brought back – and it’s gluten and dairy free as well. We’ve also got areas like gut health, which is a key trend, so we’ve launched our first kombucha, and we’ve got things like rhubarb lemonade, which has been a huge success. Just providing that inspiration for customers with a seasonal change makes a huge difference. The number one thing people talk to us about when they mention the Pret and EAT acquisition is EAT’s soup and how they are worried they will miss it.

Hot food within EAT is about 20% but it’s only 10% at Pret, so clearly they are doing something right in hot food. I’ve been to see where they make the products and I understand the points of difference in the production facilities, so when we do lose the brand of EAT we will have something the customers can relate to. Watch this space – we will release more on this later on. We’ve been a bit slow off the mark with gut health. Food with benefits is something that’s been talked about at Pret for a while now. But we need to make sure we have the right product and proposition that’s real. We’re proud at Pret that we back real and freshly prepared food and we don’t want a lot of science labs helping us to create these products. That’s why we’ve been more careful than others about our journey into kombucha– but it’s been very successful so far. Gut health is definitely growing. Google searches for things like ‘Gut Health’ or ‘Foods to help my gut’ are up by something like 350% in four years – so lots of people are tapping into that. Foods with benefits for mental health could be something we will see more of in a few years’ time. But interestingly I

28 November 2019 SANDWICH & FOOD TO GO NEWS

was just doing a tasting with our chefs’ team in an inspiration session on some hemp and hummus products! Nothing due out soon but it’s something we are likely to see more of in future. We don’t just want to respond to fads -we want to get it right.

PROFILE necessarily say that’s a Veggie Pret but the Canary Wharf store, due to open at the end of October, and other Veggie Pret stores in 2020 will be clearly differentiated much more from our core Pret shops. Veggie and vegan products are unbelievable. There’s a big growing need for those products. What I love about vegan products is that it introduces new exciting ingredients into people’s lives. A lot of people ‘sleep-shop’ food to go. Vegan educates customers and means we can include the new ingredients in our core, as well as the Veggie range. We think Veggie Pret will be a big, big brand across Europe and America, and we have a clear plan to do this.

VEGGIE PRET A good number of EAT stores will convert to Veggie Pret over the next 12 months. There are exciting plans ahead with changes to the look. The Shoreditch store has lots of greys and still feels like a Pret – you wouldn’t

EAT ACQUISITION The guys at EAT, particularly Andrew Walker and Mike Rainer, have done an amazing job – the last two years in particular. They’ve focused on food, marketing, shop design and feel … and some of the shop designs are stunning. We obviously wanted to grow the Veggie Pret brand and that’s why it was a great opportunity for us. They also have some locations where we don’t have a presence such as Heathrow T2, which we can bring into the Pret family. We’re working with them on a weekly basis – there’s a team working across both businessesand I’m in touch with Mike Rainer most weeks, really making sure we can support the supply base on that transition. Throughout my time as a buyer I’ve prided myself on having a collaborative relationship. In my first

year at Pret I focused on building a collaborative supply base, and very quickly we pulled together my supply base vision and created deep relationships with our key suppliers. That’s something I’ve encouraged my team to do as well, day in, day out. It’s a bit like M&S in that respect, we really pride ourselves on it. So for EAT suppliers that aren’t Pret suppliers, the door is always open and they’re welcome to talk to us about what they can add to the business and the benefits they can bring. Those that have businesses with both, have an easier opportunity. Pick the phone up and we can try and connect. INTERNATIONAL EXPANSION We see the potential to grow our existing international businesses but also to explore new markets and territories. The franchise side of our business, which we call partnerships, has helped us grow, not only in those core markets like France, where we can add train stations and airports to our company owned stores, but also going into places like Zurich, Brussels or even the west coast of America. These have all been opened in the last few months and have been a great success. It has given us the confidence and hunger to go again. We wouldn’t say no to many places. We’re really proud of the British heritage of Pret, and we play on that a little bit. BREXIT We’ve spent a lot of time on this; it’s challenging for suppliers and retailers. The number one thing for me is availability and supporting our supply base in getting that and we need to be able to produce what the customer wants. We’ve actually went on that journey with our suppliers a year ago, making sure we’ve both got the stockholding and, equally, building in contingency planning – for instance, what will it do to our recipes for products if there are days when we don’t have a certain product on the shelf such as tomatoes. Food to go operators will find it much more challenging than the supermarkets because so many of our ingredients go right across many things: cucumbers are in something like 40% of our products. With no cucumbers you wouldn’t even have something as basic as a tuna baguette and that would be a tragedy. November 2019 29


GROWTH We’ve been on a great growth trajectory as an industry. It has slowed, but it’s still the fastest part of food; all the new independents will tell you that, as well as the existing really good operators like Leon and Pure. Then the grocery supermarkets like Tesco, M&S and Sainsburys are all trying to get in on the act, whether that be fresh counters to create a theatre in their shops and footfall in their convenient locations, or wholesale opportunities. There is lots of interest and excitement and I think that’s going to get more competitive in a growing market as time goes on. CRITERIA FOR SELECTING SUPPLIERS Pret’s different to some of the other retailers because we create our recipes ourselves and we’re really proud of that. We’ve got five global chefs and they create the recipes for all our markets - then my team and I select from some of those recipes. We then think about which supplier could do that and we give them the recipe confidentially, for us then to bring it into the shops and magic it into a finished product. Another retailer may say we ned five

new sandwiches or salads and they will push for those innovations or ideas into the supply base for them to create the ideas and options. Potential suppliers need patience – it can take between 10-20 times before you get through but just remember to talk about the benefits you can bring and add to the business. Too often I just get features of the product and it’s not related to what we’re about. A lot of buyers (in general terms) are very busy and if you don’t help them, you’ll go nowhere. STAFF SERVICE Two days ago I was having my lunch in a Pret shop and I was watching the customers and staff, when two girls came away from the counter and one said: “ Oh, my God, I’ve just had my first free-Pret experience!’ [a free coffee randomly selected by staff for customers]. She was so excited. That to me just summed up what Pret is all about – we give those moments of joy and random acts of kindness to customers. We do that internally as well, so we can give wild cards to members of staff we are impressed by in some way. It can be £20, £100 or even £200. They are things we do from a culture perspective.

30 November 2019 SANDWICH & FOOD TO GO NEWS

CREATING TRENDS Creating recipes is almost the easy bit, although my development team will shoot me for saying it. The hardest part is making sure they are the right value, the right technical standards and that you choose the right one. Customers do tend to shop-walk, as I mentioned, so when you add something new, it can be challenging for them, but equally they also want inspiration and innovation and you can’t have a fast and efficient service if you have a broad menu. So, it’s all about having the confidence and conviction to take out a good-selling line that could be selling £100k a week, and replacing it with something that you hope will do a bit more. That’s what Pret is great at. I was always very jealous of Pret when I was at M&S and I was trying to copy them. It was like: ‘How can I get Pret customers into M&S?’ Pret has that clarity of choice. Take the Pret lobster roll we introduced this summer: it was an indulgent product for us with some very good marketing behind it. It was a great success and a brilliant line. I’m sure we will see it again sometime soon.” Guy Meakin was speaking at the lunch! show. This is an edited version of his presentation.

Jiffy Trucks line up for 2019 Jiffy are proud to introduce their latest range of vehicles. We have the Isuzu Grafter, the Toyota Pro-ace and the Fiat Doblo. Whatever the size of your round, we have the right truck for you.

To find out more about these new models, or mobile catering in general please feel free to call us, with over 40 years experience we’re sure to have the answer. Good things come to those who get out there and make them happen!

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To advertise call Paul Steer on 01291 636342 November 2019 31


Mark Arnold: from sandwich design to photography Mark Arnold, the well-known sandwich designer and developer, has left Street Eats as Head of Innovation to start a new business in food photography, after a long career in the industry. Here he reflects on the move


tepping into unknown territory after being in Sandwich Land for 25 years or so, is a challenging prospect. I’ve always had a love for food and a keen interest in photography, probably harking back to my late father’s love of both. He managed to carve a career in public relations, when expense accounts weren’t questioned, and he managed to eat his way round the world, at the same time as indulging in his passion for photography. I’ve been in food to some degree all of my working

and educational life, having graduated from Oxford, taking up a graduate training scheme at The Savoy in London, then working at high end hotels, until falling into the world of food manufacture by chance: the fast-paced, short shelf-life world of food on the go. I started working with industry legends such as the Bartlett brothers of Breadwinner fame, moving into food design, where I cut my teeth under the watchful eye of Nellie Nichols. Food design and development is where I have been ever since. The never-

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ending excitement of seeing ideas from concept to catwalk! Over the last eight years, I’ve been head of development at Street Eats Food, transforming and regenerating the in-house brand, as well as other major customer brands. Over the years, as a keen photographer, I was often involved with all the shoots, and fondly remember shoot days with Nellie and Roger Stowell, where they often started with a debate over something like the merits of celery salt in a Bloody Mary; whether Fino sherry should be added, and where we all stood on horseradish.

Add to the mix a couple of stylists, someone to fetch and carry for them, possibly a hand model. And half a dozen shots at the end of the day. (Well several days later, back then in the days before digital.) Although those days are in the past, like my father’s expense account, I still have managed to be available and on hand for all shoots. Having seen it all first-hand and managing to take all Street Eats photography in house, I decided to see if I could too manage to combine both of my passions into a business, and hence Truffled Photography and Consultancy was born. Having spent years in sandwich design and development, I understand food, flavours, trends and styling – I’ve been a judge for the last six years on the Sandwich Designer of the Year finals, and also won the title myself a few times, amongst other awards, and that keeps you fresh and up to date. I’m now able to translate that experience into real life, and bring that to sandwich land through photography or design.


move into food to go Holland & Barrett is trialling a new range of vegetarian and vegan food to go meal deals in six London stores. Ian Chant, head of food, and Louise Broom, category manager, explained the background to the move, designed to pick up a younger demographic and increase customer spend, at the recent lunch! show CUSTOMER SEGMENTATION In terms of our customer segmentation at Holland & Barrett, we have six categories. Our first group is ‘foodies’- food lovers. They are really important to us and bring the highest spend and the biggest number of visits. Whatever we do, we have to keep them happy! Then there’s the ‘supplement savvies’, everyday customers who are really into their health and have a strong online presence. Thirdly, we have the ‘keeping in shape’ customers, people who are passionate about looking fit. Then there’s ‘holistic health’ customers – interested in ethical health products who shop across the breadth of the store. The fifth segment is ‘occasional snackers’ and these are the contemporary culture enthusiasts who love a healthy snack – they are very passionate about veganism and plant-based diets. The final category is ‘trend lovers’, but the problem we have here is that they lack engagement with the brand. They might shop once with us but you might not see them for a while after that. From a food to go perspective, the segments

main, snack and a drink and we debated long and hard about having a meal deal. Having spoken to customers, we came to the conclusion that the meal deal is almost a hygiene factor within food to go, so we decided to wrap it together as a meal deal.

we really wanted to target were the foodies, holistic health and occasional snackers. Part of the ‘journey’ on food to go was to see if we could attract younger customers - some people would say we have a slightly mature demographic. There’s been a seismic shift in the last couple of years into vegan and vegetarian plant-based diets. This is something that plays to our strengths. All of our food to go range has some unique selling points, be it superfoods, clean and beautiful products or products packed full of medicinal qualities such as the nutrient rich, heavy

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in Omega, bulgar wheat and kale pot that we’ve launched. RETAIL SAFARIS So, we started by going on a number of retail safaris across London. Our approach was clear: we wanted to be the most comprehensive vegan and vegetarian range of products available for lunches We also looked at customer missions and we were aware that 65% are done around a snack or around lunch. We didn’t want to exclude breakfast or hot foods but that will remain an opportunity for later on as we progress. We decided to offer a

KEY FOOTFALL TRIAL LOCATIONS For the trial we focused on some of our key highfootfall locations in London including Cheapside, Leadenhall, Canary Wharf, Long Acre, High Holborn and Victoria. We had two key objectives: could we attract a new younger customers and could we increase the existing basket spend. We needed to decide what the look and feel would be like, so we approached a number of agencies and came up with various concepts. We had a desire to have the free refillable water stations that are popping up in various retailers for the trial but we were unable to land it. The end result wasn’t a million miles away from the proposition we came up with, but there are still areas for improvement. We then had to invest some time in finding a supplier. We did approach and spent quite a bit of

NEWS FOCUS time with some major manufacturers. We wanted to have the biggest or comprehensive range of vegan and vegetarian products but we found some of the biggest suppliers didn’t cater enough or have the breadth of range we were looking for. We also felt we might feel like a small fish in a big pond with bigger suppliers. We decided to look at smaller ones and settled on Soho Sandwich Company. We were really impressed with them and wanted to work in more of a partnership than a supplier/ retailer relationship. We tried to engage them in everything we were doing and so far the partnership has blossomed. Soho has a great range of vegan and vegetarian products, which absolutely hit the nail on the head … and they also had access to a brand called Tofurkey, a vegan alternative to meat, which really resonates with customers. One of our USP’s is now that we can offer Tofurkey wraps and sandwiches. Another plus was that Tofurkey are not in a huge number of the large grocers at the moment. QUALITY INGREDIENTS Soho also used quality ingredients and were flexible with us in terms of the delivery time. They also have a plastic free skillet, which ticks some of our sustainability credentials. The trial has been going on since mid-July. We have had an extremely positive response with a really strong start in sales. We’re getting feedback from customers that they’re liking the range and they’re particularly liking the value because we’re very value hungry with a price point of £3.99.

The best-sellers are the Tofurkey-branded products, which are doing particularly well and where we’ve got drinks that play to our strengths such as kombucha, linked to gut health, it has given us an uplift in sales, when included as part of a meal deal. GROWING CUSTOMERS We are growing customers with about 12% being new to Holland & Barrett. That’s actually quite a good number; where we’ve run trials before, the average new customer number we get is around 5-6%. We’re also getting very good repeat rates, with one in five customers returning regularly – every two weeks. We’re finding that 70% of our new customers are purchasing on the go and spending an average of an extra £2 within their basket. In general, the fourth or fifth item they are buying is a food item. We’re delighted with that: from a matrix point of view, we have achieved the KPI’s the business set with us. We also monitor staff feedback and at the moment we are seeing a pretty high redemption rate of staff discount purchasing, and the feedback has been wholly positive. RANGE CHANGES AND SEASONALITY What about range changes and seasonality? We will learn on this journey – we’re not as expert as some people, so we will lean on our partnerships. We’ve got to put a seasonable range in at the right time, so we will continue to churn. With every range you’re going to have a tail of products that don’t sell; we’ve got to get those out and get ones that do.

I would imagine that we will change the range three or four times and play around with the edges. I’m sure if you go to some of the established meal-deal retailers, their best-sellers now are the ones that were best-sellers three or four years ago. THE FUTURE Overall, we’re very happy with the progress. We don’t know what the future will hold but we are keen to see whether it’s something that

could become part of the proposition. I have my personal vision of the number of stores we could go to, but we have to make sure we learn from what we’ve done thus far, and improve as we potentially go to a roll-out stage. Ian Chant, Holland & Barrett’s head of food and Louise Broom, category manager, were speaking at the lunch! show. This is an edited version of their joint presentation.

Holland & Barrett: a trusted brand

“Holland & Barrett is said to be one of the most trusted brands in the UK today. The company is visible on most UK high streets. It’s owned by a company called LetterOne, who bought it around two years ago. We have around 850 stores in the UK, including space in some of the larger Tesco stores. We’re an omni-channel retailer so we have a very active website which is in good growth, and we have the same prices on the website as we do in stores. We also have an international division which has stores in Ireland, Holland, Belgium and some in the Far East such as Singapore. We are currently celebrating our 42nd quarter of consecutive year-onyear growth, and we are a market leader in a number of categories.” November 2019 35



ringing the best quality Irish food-to-go to the world. DELI LITES uses Irish quality ingredients and uncompromising taste in all their products, drawing inspiration from fashionable food trends to create its range of artisan sandwiches, wraps, salads, and luxury artisan bakery products. Chef Led Innovation. Our chef led team can keep you stocked with the freshest products, we navigate the nitty gritty of experimentation, sourcing, processing and order fulfilment to put the focus back where it belongs — on the enjoyment of quality sandwiches and food-to-go. Fostering partnerships with local artisan producers and ensuring company-wide sustainability in everything we do. Our people and our food are what’s most important to us and we’re eager to develop these areas in an environmentally friendly way, from how we package ourselves to how to package our products – it all goes hand in hand. Owing to our consistency and reliability, we have a reputation that has enabled us to form and maintain relationships with a number of household names” November 2019 33


It’s time to tackle the shrinking labour supply The Food and Drink Sector Council calls on industry leaders to join a business-led movement to address productivity and workforce challenges THE Food and Drink Sector Council (FDSC) has published a report outlining industry’s ambition to address food chain productivity issues and the challenges it faces due to a shrinking labour supply. Industry is calling for a joint movement to include government collaboration and a high-level set of activities and outcomes to deliver results. Led by the Food and Drink Federation (FDF) in collaboration with Sheffield Hallam University, ‘Preparing for a Changing Workforce’ highlights the growing skills shortage across all levels and all parts of the food chain. Management and leadership skills are, however, a common gap across the whole of the food and drink supply chain and act as a barrier to the adoption of new technologies. This, when coupled with an anticipated shortfall in labour, in part due to the end of freedom of movement with the EU, is expected to threaten future productivity growth across the supply chain. The food and drink sector has a significant impact on the UK economy, contributing £121 billion to national Gross Value Added and employing over four million people (14% of the national workforce), spread across every region and nation of the UK. Jobs in the food and drink sector are often perceived as low-skilled, but this report shows that businesses are seeking to fill roles across all skill levels from intermediate through to higher and advanced levels. Food and drink businesses recognise the importance of Apprenticeships, but also emphasised that more support is required to improve engagement with the Apprenticeship Levy. Almost one third of respondents, eligible to pay the Apprenticeship Levy, reported writing it off as a tax due to uncertainty over how best to use the funds.

The report is the first to bring together the entire sector from ‘farm to fork’ and present a cross-chain approach to addressing future workforce, skills and productivity concerns. Based on the evidence collected, the FDSC has identified early recommendations to upskill employees and attract future talent through: greater use of Apprenticeships and offering T Level work placements across the sector; improving accessibility and quality of training provision for food and drink businesses of all sizes throughout the UK; and professionalising leadership and management skills within the sector to ensure that managers are prepared for a changing workplace. It is hoped that this multi-faceted approach, which combines industryled solutions with related government interventions will advance training and skills development and transform the industry’s image as an employer. Dame Fiona Kendrick, Food and Drink Sector Council Member and Chair of the Workforce and Skills Group said: “We must work with employers, education providers and government to identify what actions we must take together to close the food and drink sector’s skills gap, and deliver

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productivity growth. Access to skills is a growing problem across the sector, and according to the FDSC’s Preparing for a Changing Workforce Report, the majority of companies expect the situation to become more difficult, as we will see a tighter labour market due to the ageing population coupled with lower net migration.” “So, now is the time to act. I appeal to you to join us in this movement, and ensure the UK food and drink businesses lead the way in providing secure and well-paid jobs at all skills levels right across the UK.” Ian Wright CBE, FDF Chief Executive added: “Ensuring UK food and drink has access to a highly skilled, well-paid and home-grown pool of talent is critical to the industry retaining its reputation as a global leader and will guarantee its long-term potential. “This is the first time the food chain has come together to deliver such a far reaching, future focused report with a strong set of recommendations for action. This report provides an evidence base and an approach on which to build on, but it’s success can only be guaranteed if the FDSC and the wider food and drink supply chain is able to fully collaborate with government.” Committed to sourcing only the best ingredient, to create the finest blends. Free postage and packing. Samples available on request.

To advertise call Paul Steer on 01291 636342 November 2019 37


Is it time for a brand makeover? As a business owner, it can be difficult to recognise that it’s time to turn your tired looking chrysalis into a new brand butterfly. So what are the signs and how do you know when that moment has been reached? Adrian Kilby, founder and creative director of The Formation Creative Consultants, has the answers in the first of a two-part series


f it ain’t broke, don’t fix it. If your brand’s look and feel is as wellworn as this adage, then it’s time for a change. The dangers of continuing with a ‘tried and trusted’ look, are that the look has probably been tried to the extreme and while it may still be trusted, it probably no longer excites, inspires or competes. Think of it as a brand disease: not a sudden heart attack, but the gradual spread of an infection. Maybe not too noticeable at the start: you feel tired and lack lustre - but you can still function, so you carry on - until one day you can’t. Once you have recognised the symptoms, then the

longer you procrastinate, the greater the malaise and the more radical and expensive the cure. So how about: “It ain’t broke, but it can be improved and updated”. And regular doses of well-considered and administered TLC should prevent any catastrophic failure in the future. There are usually four main reasons for a brand to consider a makeover: strategic, operational, practical and philosophical. STRATEGIC The business is being grown, either to increase the core estate, develop franchising opportunities or prepare for sale. Alternatively, the business is

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being shrunk: underperforming outlets are being closed and the core estate is being consolidated. The business is diversifying: associated /sub-brands are being developed under the mother brand. Or the business is being taken over or merged. The brand is losing its market share and positioning: the competition is looking better, brighter and their offer is more relevant. Landlords prefer their more ‘contemporary’ look and feel in their retail mix.

SHOPFITTING KNOW THYSELF Fashion is fickle. Not everyone looks good in skin-tight purple leggings. Understand your brand. Have confidence in what you believe is right for you. Don’t be distracted by trends. Equally, by all means learn from other brands you admire or value, but don’t become obsessed with how they present themselves. You can’t focus on where you are going if you are always looking around or behind you.

OPERATIONAL The layout of the site is no longer the optimum solution for the business. This could be due to a number of reasons, including change of product range, growth / shrinkage of a particular product category, a general increase or even decrease in customer numbers, and pinch points at critical day parts (breakfast and lunch). PRACTICAL The size of the site has become too small (or even too large). The fixtures, fittings and equipment are worn/broken/unreliable. The rent has increased to an unacceptable level or a lease has expired and a move provides an ideal opportunity to re-evaluate all areas of the business. PHILOSOPHICAL This is perhaps the most subjective. It may have nothing to do with the objective concerns outlined in the other three reasons, but all to do with the spirit of the brand. Does the brand feel ‘tired.’ And if so, what exactly does that mean to you and what do you believe it means to your customers. Is your view of the brand’s relevance and position supported or

challenged by your customer’s actions and/ or views on social media. So, once you have understood your reasons for implementing the makeover, what level of makeover is to be considered: is it full or partial, evolutionary or revolutionary. And what key touchpoints are to be included? There are four main touchpoints: the product, the service, the two-dimensional articulation of the brand (the graphics print and digital) and the three-dimensional articulation (the packaging and interior space). THE POTENTIAL PERILS OF ‘PARTIAL’ ‘Polishing a turd’ and ‘lipstick on a pig’ are two colourful expressions that succinctly capture the inadvisability of simply refreshing one area of the brand - say the logotype - while doing nothing to improve the product, service or environment. If budgets dictate a certain level of investment, then consider this: customers tend to be more loyal and understanding of a brand with a wonderful product and service but an average interior, than to a wonderful interior with average product and service.

WHEN TO START.. AND STOP How large is your estate? Updating two to three coffee shops is one thing. Contemplating the phased refurbishment of 200 restaurants is quite another. But the longer you leave it the bigger the estate will grow – along with the programme and the costs. And remember to manage the expectations of both your staff and customers, that are seeing your new look on the high street, but are based at units that are potentially way down the line in terms of refurbishment. COST TO THE CUSTOMER This can be both actual and perceived. Will my experience of the brand be compromised during the makeover? If so, to what degree and how will you look after me. The brand is vulnerable when the customer is forced or feels compelled to shop elsewhere. Proactive explanation and carefully planned/phased works can reap real rewards. And finally, once the works are done and the chrysalis becomes the new brand butterfly, how much am I, the customer, going to be asked to subsidise this metamorphosis. This is all about perceived value. Nobody really objects to paying more if the experience is genuinely better. Adrian Kilby is the founder and creative director of The Formation Creative Consultants. An international, multi-award winning branding and interior design agency. They are celebrating their 25th anniversary this year. Please contact: November 2019 39


The joy of mixing materials and shapes

some of our display stands for cafes and bakeries

Call 0800 688 9085

or visit us at 40 November 2019 SANDWICH & FOOD TO GO NEWS

Maurus Reisenthel, GO IN’s Managing Director and Art Director, says two key trends emerged in hospitality furniture this year. First, the joy of mixing materials and shapes, and second, the continuing enthusiasm for various retro designs. These trends mean wood combined with plastic, metal with upholstery and even metal with wood; but also expansive shapes and areas with filigree elements. GO IN, one of Europe’s leading design-oriented hospitality furniture specialists, has developed a range of new models in line with the latest indoor and outdoor furniture trends. The new designs have been created with a measure of extravagance and a respect for the familiar and well-proven. Despite the familiarity, there are plenty of surprises and innovations when traditional ideas and trains of thought are interrupted. For example, the elegant new Segon chair stands out from the crowd thanks to its beautifully crafted seat, which curves upwards and outwards at the sides. It is upholstered in artificial

leather (in cognac, vintage green or dark grey), with a black, powder-coated steel frame featuring tapered legs. A very strong trend is still the retro design. This means large sitting and back surfaces, combined with slim, sometimes filigree metal frames made of round tube. The look can be refined through the use of moulded veneer surfaces. Wood, as a natural and versatile material, has always been and still is, a major theme for furniture designers. GO IN’s new Pakka chair is representative of this retro style, which is part of the successful industrial trend thanks to its combination of tubular steel frame and moulded wood seat base and back rest. Bentwood chairs are retro café design classics, still loved the world over. Various takes on the classic simplicity are available which move the design forward into today’s trendsetting interiors. Traditional walnutcoloured frames with fan shaped backrests and beige upholstered seat-pads work exceptionally well with marble table-tops.


Holiday Rights for Casual Workers The law governing holiday pay has been an evolving minefield over the last few years. With the festive season approaching and the issue of how to calculate holiday pay in a state of flux, holiday entitlement and pay is increasingly in focus. Tina Maxey, Ellisons Solicitors, an expert on employment law, examines the issues HOW DO YOU CALCULATE HOLIDAY ENTITLEMENT FOR A CASUAL WORKER? All full-time workers qualify for 5.6 weeks’ paid holiday, regardless of their length of service. However, during the first year of employment, this can be restricted to a pro-rata accrual against the time worked. Subject to this restriction, casual workers are entitled to take holiday during their employment and be paid in respect of unused holiday on termination of employment. The annual leave entitlement and accrual rate are problematic where it is not known in advance for how long a temporary or casual worker will be employed. Most employers deal with this by permitting holiday to accrue at a specified notional rate, typically 12.07% of hours worked, each month and by incorporating an additional payment into final pay, dependent on whether the worker has used all accrued holiday according to the time actually worked. IS THE 12.07% METHOD FOR CALCULATING HOLIDAY ENTITLEMENT ALWAYS ACCURATE? The method is not prescribed by the Working Time Regulations 1998 (WTR). It is a rule of thumb which makes calculation simpler for those with irregular working patterns. It is accurate in many cases, but not guaranteed to comply with the WTR in all cases, for example where working hours differ greatly from year to year. Where the 12.07% is used, it is usually applied to all hours that have been worked, including overtime. WHAT ABOUT HOLIDAY PAY? Whilst it may be tempting to calculate holiday pay for casual workers by applying the same 12.07% method to the

amounts earned, the Employment Appeal Tribunal has ruled that this approach is not compatible with the WTR. The correct approach for workers with no normal working hours is to calculate the average earnings over the previous 12-week period worked. This is known as the reference period. The reference period will change to 52 weeks in April 2020. This is intended to ensure that workers who do not have a regular working pattern throughout the year are not disadvantaged by having to take their holiday at a quiet time of the year when their weekly pay might be lower. For those who have normal working hours during a relevant assignment, it would still be sensible to use the same approach if their remuneration includes variable elements such as regular overtime or bonuses. Following case law, it is established that ‘normal remuneration’ and not just basic pay, needs to be reflected in holiday pay. It used to be common for casual or temporary workers’ hourly rate of pay to be augmented to include an element of holiday pay, otherwise known as rolled-up holiday pay. Holiday pay would therefore be paid in advance and spread evenly throughout the year. This meant that no payment would be made at the time holiday was taken. The European Court of Justice ruled that rolled-up holiday pay could deter workers from taking holiday and was contrary to the Working Time Directive. However, it held that sums already paid under a transparent and comprehensible rolled-up arrangement could be offset against a claim for unpaid holiday pay. Alternatively, where a casual worker is engaged under a series of discrete contracts, i.e. there is no continuity of employment between each assignment, they can be paid in lieu of holiday accrued, but not taken, at the end of the contract.

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HOW DO YOU CALCULATE HOLIDAY ENTITLEMENT FOR A STUDENT WHO ONLY WORKS DURING HOLIDAY PERIODS OR WORKERS ENGAGED SEASONALLY? The most practical approach is to engage the worker on a series of discrete shortterm contracts and pay them in lieu of any accrued untaken holiday at the end of each contract. The easiest way to calculate holiday would be to use the notional rate, i.e. 12.07% as mentioned above, for each hour worked. Alternatively, if the worker works full time the holiday entitlement would be pro-rated according to the holiday year for which they have been engaged. Holiday would be calculated as one twelfth of 5.6 weeks, which amounts to 0.47 weeks, or 2.33 days per month. Of course, whether a worker is factually engaged on a discrete contract will not come down to what it says in the contract. If challenged, a tribunal is entitled to consider what happens in practice. If a business gets into the practice of regularly offering work, which is accepted, or there are periods of the year when a worker will regularly work this can create an overarching ‘umbrella contract’ which means the individual is an employee and will continue to remain employed between assignments, preserving continuity of service. The issue of holiday pay and entitlement is complex and the above is intended as a general guide only. TINA MAXEY Tina is a very experienced solicitor, advising principally employers on all areas of employment law. She acts for a wide range of clients, including companies, charities, senior executives and individuals; advising on all areas of employment law. 01473 786960


Pret profits drop because of Brexit and business rates Sub Cult create ‘Billy the Kid’ goat sandwich ANGLO-American sandwich specialists Sub Cult teamed up with Chef James Cochran to create a goat sub in celebration of the ‘Goatober’ festival last month. Available at Sub Cult’s recently opened shop in London, ‘Billy the Kid’, featured slow braised goat shoulder, mint, burnt onion relish, goat’s curd and 12:51’s Scotch Bonnet Jam served in a freshly baked deli-style roll. James Cochran and his supplier, Cabrito, work closely together to champion the use of kid goat across the UK and in August launched a street food venture, GOAT, in Boxpark Croydon with a dish of barbecued jerk-spiced shoulder of goat flatbread taking centre stage.

SIGNIFICANT business rate increases and Brexit political uncertainty hit Pret a Manger’s profits hard last year - business rates were a particular problem because of the number of stores it operates in the UK, it said. Turnover increased from £636.9m to £710m, but operating profit dropped from £57.9m to £19.6m in 2018. Earnings slipped to £91.38m from £97.79m. The company said in a statement: “The UK business had a good performance despite the challenging market and has a strong statement

of financial position and good cash reserves in order to embark on the next stage of growth.” It bought food-to-go chain Eat during the year, and plans to transform a number of the stores into the Veggie Pret brand. New chief executive Pano Christou said: “2018 was a significant year for Pret, we welcomed JAB, our new long-term owners and said farewell and thanks to Bridgepoint for their stewardship over the last decade. This is another set of satisfactory results for Pret during this period.”

Notts sandwich shop owner fined £360 with £200 costs A Nottinghamshire sandwich shop owner has been fined £360 with £200 costs after running a “greasy” premises with a number of EH infringements. Dawn Stanley, owner of Nibbles in Arnold, admitted not having suitable ventilation; a fridge below the regulated temperature; failing to keep the premises clean and in good repair, creating a risk of cross contamination; no materials for hand washing; lack of training for staff and failing to maintain procedures for a food premises. The court heard that food could have become contaminated because ingredients were stacked on top of each other in a fridge which was too warm, and no fly screen was fitted to keep insects out of the kitchen,

Nottinghamshire Live reported. There were issues with crosscontamination. There were no reports of anyone being ill, but the public was misled about the food, said Leanne Splaine, prosecuting at Nottingham Magistrates’ Court, who explained that the busy site was between a secondary school and a supermarket. She said environmental health officers had issued earlier advice to owner Dawn Stanley. They visited on June 8 when it was found that walls, ceiling and floor were greasy because the kitchen only had a domestic extractor system; a fridge had broken and staff were moving food into another where the temperature was five degrees warmer than it should have been.

“When the environmental health officers were there, a man came in his outdoor clothes, didn’t wash his hands and stated that he was to prepare food in the kitchen,” said Miss Splaine. Dawn Stanley told magistrates that her father had died and she had been spending a lot of time looking after her mother. That left her unable to supervise the shop, added the Nottinghamshire Live report. “We completely shut it for four weeks and completely refurbished it. Everything was painted. We even had new signs. We moved the griddle into the shop and out of the prep area.” The court heard that the council will carry out an inspection in six months. Stanley said: “I am confident now it will be fine.” Source: Nottinghamshire Live November 2019 43


Catering for the rising hot food-to-go movement According to research, the UK’s food-to-go sector is set to grow at twice the rate of overall grocery retail to £22.8bn by 2023, up from £17.8bn in 2018. The products have become increasingly sophisticated and the packaging has followed suit, says Andrew Grimbaldeston, Commercial Director for Colpac


he booming hot food to go sector is growing fast and it isn’t just limited to lunchtime take out. Consumers want food-to-go at all hours of the day and the pressure is on retailers and foodservice operators to innovate their offerings. Central to this growth is the rising demand for ‘hot’ food-to-go (HFTG) with 45% of food-to-go shoppers now demanding a larger range of hot dishes to take-away. No longer the sole domain of street food vendors and take-away outlets, major restaurant brands and chains are increasing their hot food-to-go offering and duplicate hot deli counters are popping up, not only catering to growing demand, but

also creating a simple, cost effective way to attract new shoppers and increase basket spend. The recent announcement from Greggs that 1 in 4 of the bakery giant’s stores will now be opening for longer and selling a range of hot take-away options is testament to the rising number of consumers reaching for hot food-to-go alternatives. It also signifies the emergence of hot food-to-go being popular throughout the entire day, rather than just a lunchtime option. PACKAGING SOLUTIONS TO SATISFY HFTG APPETITES For some time, retailers and food service operators

44 November 2019 SANDWICH & FOOD TO GO NEWS

have been catering to the burgeoning food-to-go market, creating a multitude of innovative dishes and flavours to appeal to the customer. However, given that hot food-to-go tends to be more valuable to retailers, with an average basket value of £5.61, compared with £4.73 for chilled food to go, dishes have had to become increasingly sophisticated. Similarly, the packaging has followed suit. No longer are retailers and food service operators satisfied that the packaging can hot hold a dish at 85 degrees for four hours, they are seeking a single pack solution which can protect and preserve the quality of a dish from the chilled, frozen or ambient fill

at the point of manufacture, through the supply chain, to regeneration in-store via microwave or oven, before being put into the hot hold cabinet and presented to the

HOT PRODUCTS/PACKAGING consumer in the best way possible. This ensures that the number of times each dish is touched before reaching the consumer is kept to an absolute minimum. THE FOUR STAGES OF SELECTING THE RIGHT HFTG PACKAGING SOLUTION Essentially, when considering packaging for hot food-togo, the entire life cycle of the product needs to be factored in, which can be broken down into four stages; point of fill, point of sale, point of consumption and point of disposal. When looking at the fill stage of the packaging journey consideration of the factory or kitchen processes needs to be considered, along with the supply chain and regeneration options. And, depending on the desired final presentation,

there are multiple packaging choices and varying board options available. While heat is a critical element with hot food-to-go packaging, there are many more factors which need to be considered in finding a suitable packaging solution. At the point of sale, the packaging is the message and it is important that, while not always easy with hot foodto-go, the dish is presented well. Consideration also needs to be given to the point of consumption and potential for onward transportation. The point of disposal now plays a critical role, particularly as caterers, retailers and consumers, while seeking convenience, are also looking to mitigate the environmental impact of their packaging. Given the environmental aspects of packaging waste in recent

2020 SANDWICH & FOOD TO GO DIRECTORY Each year we publish a trade directory listing details of companies and their services provided.

months, packs which carry sustainable accreditations which fit into the end of life options available, will increasingly become the norm and this is already being incorporated into most hothold packaging solutions. There is an appreciation that greater infrastructure is needed throughout the UK to enable consumers to dispose of their packaging effectively, particularly if we are to meet the 65% municipal waste target by 2035. Retailers and food service operators

need to offer consumers clear guidance on the disposal route required to ensure that the final stage of the packaging lifecycle is carried out. Choosing the right packaging needs expertise and support from a manufacturer who has all the suitable options to meet supply chain, point of sale and hot hold needs, along with the materials and waste expertise to support a food service operator’s environmental goals.

Sanfooddw ic h to INT ERN ATIO NAL

go news Annual Trade Directory 2019

From cheese to salmon, plates to shop-ďŹ tting. The Directory is distributed to members and subscribers, inserted within our trade magazine in Spring and distributed at events during the rest of the year. If your business would like to be listed in the 2020 Directory please contact

Paul Steer on 01291 636342 or email DEADLINE IS MARCH 15TH 2020. November 2019 45


The British Sandwich & Food To Go Association has urged all those involved in procurement for the healthcare sector to make compliance with its expanded listeria guidance a requirement for supplying. Director Jim Winship explains the background to this move and other new developments, including a proposal that all ready-to-eat packaged chilled foods should be clearly and boldly labelled on the front with ‘Store at below 5°C – consume immediately’


he tackling of Listeria in chilled foods has been an on-going battle facing many sectors of the food industry, from the producers of dairy products and meats and ready-to-eat foods. Whether your business is involved in manufacturing, catering or running a sandwich bar Listeria is likely to be found in the ingredients you use and around your food preparation areas and drains. For most consumers, the presence of traces of listeria is not a major problem but for some people – notably the elderly, those with suppressed immune systems and pregnant women – there is real danger, particularly if it is present in high levels. Indeed, it can cause illness and even death.

This summer there were headlines when six patients tragically died in hospitals from listeriosis caused by eating sandwiches contaminated with Listeria monocytogenes. This is not the first time this has occurred, despite the enormous efforts of the food industry to eliminate Listeria. To be correct, there are a number of different species of Listeria, some of which are innocuous. The real culprit in causing illnesses is Listeria monocytogenes or Listeria L.mono as it is known. For some years now the British Sandwich & Food to Go Association has stressed the need for extra care when producing and handling chilled foods, particularly for feeding hospital patients and other vulnerable groups.

46 November 2019 SANDWICH & FOOD TO GO NEWS

It has urged businesses to go beyond the requirements of the law, and the guidelines issued by Government, to adopt a stringent approach to controlling this particularly virulent bacteria. At the same time, it has frequently challenged the way chilled and fresh foods are handled in healthcare environments, where ambient temperatures can be very high. Listeria bacteria grow particularly fast in higher temperatures. Indeed, a Food Standards Agencycommissioned survey of care sector fridges found significant problems when surveyed as part of its 2010-2015 L.mono Management Programme and there are further reports of fridges not even

NEWS FOCUS maintaining legal requirements (i.e. 80 C) in relation to this summer’s outbreaks. Furthermore, there have also been reports from chilled food manufacturers of deliveries being left for long periods out of chill. Although this summer’s deaths did not involve any of its manufacturing members, the Association responded rapidly by bringing together senior technologists from across the food-to-go sector to review its current good practice guidance. It also invited the Chilled Food Association to join it in doing this. As a result of this, the guidance has been substantively expanded to include advice on what businesses throughout the chill chain should do if Listeria is found. The Association has also challenged the requirements by health service auditors for zero tolerance, saying this is unrealistic and simply discourages food businesses from looking for Listeria. Instead, the BSA says that businesses should be encouraged to have an on-going programme to find Listeria and, when found, this Must trigger immediate action. Knowing where your enemy is gives you a fighting chance of getting rid of it. Turning a blind eye to its existence is foolhardy, to say the least. Indeed, the Association’s technical

manager, Sally Higgins, says she would be extremely concerned if a chilled food business never found Listeria as it would almost certainly mean the business was not looking hard enough for it. Following meetings with the NHS Supply Chain and others involved in providing food services within the healthcare sector, the Association has urged all those involved in procurement for the sector to make compliance with its guidance a requirement for supplying. This requirement, it says, should equally be applied to those supplying high risk ingredients into the healthcare sector, whether direct or as components of manufactured products such as salads and sandwiches. Furthermore, the Association is urging those handling foods in the healthcare sector to manage the chill chain more carefully, particularly in maintaining product temperatures. To this end, it has produced an infographic for distribution to hospitals and healthcare centres stressing the need for greater temperature control. It is proposing that in future all readyto-eat packaged chilled foods should be clearly and boldly labelled on the front with ‘Store at below 5°C – consume immediately’.

The Association has also written to the Food Standards Agency asking for clarification of the 4-hour rule in relation to chilled foods after it learnt that some hospitals and local environmental health officers were saying chilled foods could be held at ambient for up to four hours after coming out of a chiller. It says the 4-hour rule, which was originally conceived to allow small retail operators to display products out of chill for a limited period, was never intended to be applied to chilled foods and, its application, is exacerbating the risks with Listeria. Furthermore, the Association has also challenged moves by some hospitals recently to turn away from manufactured products to use in-house caterers for patient meals, including chilled foods such as sandwiches and salads. The Association says such moves ignore the reality that Listeria is all around us and will be present on some of the ingredients they are using and, more than likely, harbour in their drains and equipment if Listeria management plans are not in place as described in the guidance document. Without this careful monitoring and control, this could significantly increase the risks to vulnerable patients rather than reduce them.


10 5oC

Each delivery must be checked by a team member trained in food handling and hygiene

Check that van air temperatures, as displayed in the cab of the van, and products are below 5ºC and packaging is not damaged. Take the product temperature on the vehicle, using a calibrated and sanitised temperature probe and insert into or between packs within the outer packaging.

If damaged or outside the maximum temperature limit of 5ºC, the delivery MUST be rejected. If OK, sign driver’s order sheet to accept delivery.

All deliveries must be placed in a chiller set at between 0-5ºC within 10 minutes of delivery. The time the products are placed in the chiller must be recorded.

If delivering to another chiller record delivery time and confirm the temperature of the new chiller at time of delivery is between 0-5ºC.

If the patient does not want to consume product upon delivery draw their attention to the temperature label and offer to place it in the ward refrigerator until they want to consume it. If placing in ward refrigerator, check that the temperature is between 0-5ºC. If more than this, do not place product in fridge and report temperature to the ward nurse.

90 Take only sufficient product from chiller for deliveries to patients or to another chiller. Always check the use-by date of products before using – product must be destroyed if out of date.

Product should be delivered to the patient or another chiller within 90 minutes of removing from original chiller.



A taste of Japan….

bao buns

Street food favourite bao buns are one bread that’s really rising in popularity, says Central Foods THERE’S an increasing appetite for Japanese flavours and foods in general – strengthened by the recent Rugby World Cup in Japan and the upcoming Tokyo Olympics in 2020 – and this has led to rising demand for street food favourite, bao buns. Also dubbed hirata buns, these Asian soft bread, street food staples are bang on trend. They’re also extremely versatile when it comes to the sandwich and food to go space and satisfy customers’ apparently insatiable demand for new products. “Bao buns are steamed and folded, and usually served warm, filled with slow-cooked meat, crunchy salad and pickles, and sticky sauce for delicious, tasty bite-size snacks,” explains Gordon Lauder, MD of frozen food distributor Central Foods, which has recently begun offering the buns to its foodservice customers. “They’re really versatile and can actually be served as sweet or savoury options, which makes them a great product for takeaways and restaurants. “Hand-held, street foodstyle breads continue to be popular, as they give foodservice operators new and different ways of serving snacks and light meals to a public that has really embraced the street food trend. Japanese flavours and foods are growing in popularity – a craze that will only continue now that

the Rugby World Cup has taken place in Japan and the Tokyo Olympics starts next July. Bao buns are a quick and easy way to capitalise on this interest in Asian food.” The bao buns offered by Central Foods are suitable for vegans and vegetarians – currently the only frozen vegan bao bun in foodservice – which helps operators take advantage of the growing demand for plant-based items. Microwave or steam re-heat from frozen for maximum versatility. “Baozi (bao for short) is Chinese for ‘bun’ but in the UK they are often called ‘hirata buns’ after Masashi Hirata, the executive chef of Ippudo restaurant in New York, who introduced them on its menu,” explains Gordon Lauder. “Also known as lotus leaf or steamed buns, the buns have been around for hundreds of years and are traditionally eaten by hand. “Try filling with BBQ pork and pickled vegetables or sautéed mushrooms, onions and veg of your choice. For a sweet option, try chocolate hazelnut spread with sliced banana or cream cheese, sliced figs and honey - delicious! “Using frozen bao buns brings a range of benefits to any food outlet – whether takeaway or restaurant. It helps to cut waste, reduce costs and ensures that a ‘fresh’ supply of bread is always available – whatever the location of your outlet

48 November 2019 SANDWICH & FOOD TO GO NEWS

or the time of day. It also means it’s easy for foodservice professionals to serve fresh, appealing and tasty bao buns – one of the current darlings of the street food scene.” Northamptonshire-based Central Foods is one of the UK’s leading frozen food distributors, supplying more than 400 different lines into foodservice, ranging from vegetarian and free-from items, meat products, bakery items and canapés through to buffet products, desserts and puddings. It currently sells to more than 240 independent wholesalers, as well as larger national and regional wholesalers, and foodservice caterers

across the entire foodservice industry including takeaways, restaurants, schools, universities, pubs, bars, hotels, leisure centres, garden centres, cafés, care homes and many other outlets.


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To advertise call Paul Steer on 01291 636342 November 2019 49


Polarbrod benefits from huge ‘Product Love’ clean product improvement project Health and sustainability are key trends for the bread sector, says Swedish baker Polarbröd


ow consumers are eating more healthily and showing a greater interest in sustainability there are key issues that bread makers should take on board as they look at ways of increasing sales. That’s the view of Jenny Jeppsson, Concept Manager at Swedish baker Polarbröd, which supplies flatbreads and thinbreads to the UK food service market. The company, which, in 2012 developed goals for environmental sustainability based on existing knowledge and available technology, aims to be completely sustainable by 2022 if possible. “For Polarbröd, it has always been important to be transparent and honest, in regard to what ingredients we use baking our bread,” explains Jenny Jeppsson.

“Quality ingredients have always been vital to us: for example, we always avoided “unnecessary” additives, and we have never used preservatives or artificial colourants. The recent trend with “clean label” has made us look over our baking processes and challenge ourselves. Can we bake an even better bread, using as few ingredients as possible? With this as

50 November 2019 SANDWICH & FOOD TO GO NEWS

BREADS background, we have, over the last few years, been running a huge product improvement project that we call “Product Love”. This project aims to remove as many “unnecessary” ingredients as possible and bake as clean products as possible. The project has forced us to look over our baking processes and we have discovered new ways of baking that have improved our bread quality. “I think trends such as “clean label” encourage producers to drive through sometimes challenging, changes, that they otherwise wouldn’t have seen the direct need to do. Today you can see that the list of ingredients is much shorter in many breads, and fewer additives are used. That’s very positive! Today most consumers agree that quality should go before low price.” For consumers today, health is a much broader concept than just fibres and wholegrain. “Today, healthy bread includes other items such as a short list of ingredients (clean label), high quality, and increasingly health is connected to making good choices for the individual and the climate. That’s one reason why vegetarian and vegan food is increasing in popularity,” explained Jenny Jeppsson. “Personally, I wish more consumers were aware that bread is one of the most climate-smart foods that we can eat. It’s made of grains

that have a low impact on the climate, it has grown in our close latitudes, demands little water and gives much nutrition in relation to its weight. “When we compared the climate impact of Polarbröd’s bread today with calculations done several years ago, we discovered that it had decreased. Thanks to improvements in many areas, one of our most popular products, Rågkakan (Polarbröd Rye Round), has a climate impact that is almost 20% lower today than 2008. One kilo of Rågkaka generates 0,4 kilos CO2e. “Ingredients account for most of the climate impact of bread, so we are working hard to increase our purchase of more sustainably farmed flour.” Polarbröd is a family run business that has been baking bread for five generations, over more than 140 years. Today, Polarbröd’s bread for foodservice in the UK is frozen directly after baking in accordance with Northern Swedish traditions and, thanks to this traditional method, it keeps the freshness without the use of preservatives. It’s almost like freezing time – meaning that the bread is as fresh when it is thawed as it is when it is first baked. *Polarbröd breads are available to foodservice customers in the UK exclusively via Central Foods. Visit www.centralfoods.

Taste the north

Polarbröd – the genuine original with roots in the pristine landscape of northern Sweden. A delicious tradition made with the finest of ingredients. A unique bread baked by five generations of dedicated artisans. Because practice bakes perfect. November 2019 51

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2019-10-23 11:35

SAMMIES Celebrating 25 years, The Sammies Awards 2020 are gearing up to be the most exciting yet.

Official Sammies Awards 2020 Sponsor


he Sammies Awards continue to evolve from their humble beginnings to the incredible event we celebrate today, bringing together the sandwich and food to go industry. As the lunchtime market has continued to evolve, so too have the annual Sandwich & Food to Go Industry Awards, recognising excellence in the industry, awarding all aspects from New Sandwich to Convenience Retailer. This 52 November 2019 SANDWICH & FOOD TO GO NEWS

year we are delighted to announce a new category with the Environmental Award, recognising the work being done to minimise impact on the environment. The Sammies Awards 2020 will be held in the Nine Kings Suite at the Royal Lancaster London Hotel on Thursday 7 May. Hosted by Chef Theo Randall and Comedienne Jo Caulfield, the evening promises to be an evening packed full of excitement, achievement and recognition.

Following the launch of the awards in September we are delighted to confirm the information and categories for this years’ awards. Entries are invited for the following categories:

Independent Retailer Award

For businesses with 10 outlets or fewer (with a minimum Food Hygiene Rating of 5) This award is open to all independent retailers to include sandwich bars, cafĂŠs and bakeries. A maximum of seven regional winners will receive a gold award as well as two free tickets to attend the awards dinner. A platinum award will be awarded if one is considered to be exceptional. Closing date for entries: 31 December 2019

En-Route 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, service stations, airports, on board trains and airlines.

Convenience Retailer Award

The Convenience Retailer Award is presented to the retailer considered to have done the most to develop its sandwich & food to go business. The judging will consider independent data on market performance as well as information provided from the business. All Convenience Retailers are considered for this award.

Multiple Retailer Award

Open to all retailers of pre-packaged sandwiches and food to go products, this award seeks to recognise those multiple retailers who have done the most to develop their sandwich and food to go business in the past year. The judges will consider independent data on market performance as well as information provided from the business. All multiple retailers are considered for this award.

Marketing Award

Open to all sandwich and food to go businesses, this award aims to recognise the importance of marketing in these markets. The judges will be particularly seeking to identify initiatives that have been used successfully to achieve specific strategic goals. Those shortlisted for this award will be invited to London to present their marketing campaign to a panel of industry judges.

Chain Retailer Award

This award recognises excellence amongst those sandwich and food to go retailers with more than 10 outlets. 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 have achieved the most impressive development in the qualifying period. Those being considered for this award must have a five hygiene rating. All Chain Retailers are considered for this award. November 2019 53

Workplace & Catering Retailer Award

Café Retailer Award

The Café Retailer Award is open to businesses with 10 outlets or more selling sandwiches and food to go products. The award will be divided into two categories: • In-store • High Street The judges will look for those café retailers who have successfully developed their sandwich & food to go business within the award period. Those being considered for this award must have a five hygiene rating.

This award is intended to recognise 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 will take into account the general approach, range, presentation, innovation, sales growth and marketing activity used to promote the business.

Manufacturer Award

The Manufacturer Award recognises the overall contribution made to elevate and grow the sandwich and food to go category. BSA members will automatically be considered for this award. Non BSA members must submit their British Retail Consortium (BRC) Report with an entry form stating why they deserve to win. Entries for consideration must be BSA

54 November 2019 SANDWICH & FOOD TO GO NEWS

audited or have BRC AA or AA+ grades. The judges will take 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.

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 food to go market. This award is divided into two categories: • Ingredient • Equipment/Packaging

New Food to Go Award

Business Development Award

This award recognises business developments that have helped progress the industry. This award is particularly aimed at recognising those individuals who drive successful change for the good of the business and the industry. Those shortlisted for this award will be invited to London to present to a panel of industry judges.

New Sandwich Award

Open to any new sandwich (not a range) launched within the qualifying period, this award seeks to encourage and recognise good innovation in the industry. This award is divided into two categories: • Hot • Cold

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. Judging of this award will take particular account of the calories and nutritional values of the sandwich or food to go product as well as taste, presentation and commercial viability.

Industry Award

Presented to a business or individual who the BSA Management or Committee consider deserves recognition for the work they have done to advance the UK sandwich and food to go markets.

This award recognises good innovation in the food to go market. The judges will look at innovation, taste, eye appeal and commercial viability.

Environmental Award NEW for 2020

This award is designed to recognise the work being done at all levels of the industry to reduce the sector’s – and their business’ – impact on the environment. Initiatives might range from new developments in packaging to distribution. Entries should initially be submitted on one side of A4 including supporting material and stating the environmental benefits gained. Those shortlisted for this award will be invited to London to present to a panel of industry judges.

HOW TO ENTER Simply visit or call Caron Parry on 01291 636346 or email Closing date for entries is 14th February 2020

Closing date for ‘Independent Retailer Award’ - 31st December 2019 The award qualifying period is 1st March 2019 – 29th February 2020

@BritSandwich @BritSandwich @LoveSarnies @BritSandwich CONFIDENTIALITY: All entries will be treated in strict confidence and all judges will be bound by confidentiality agreements. November 2019 55



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

56 November 2019 SANDWICH & FOOD TO GO NEWS


To advertise call Paul Steer on 01291 636342 November 2019 57

Could you be the BRITISH SANDWICH


£5,000 in Prizes to be Won


he search is on for the Sandwich & Food to Go Designer of the Year 2020. If making sandwiches or food to go is part of your business, then why not enter our prestigious competition to find the Sandwich & Food to Go Designer of the Year? The Sandwich and Food to Go Designer Competition forms a part of the prestigious Sammies Awards 2020 and the competition has a huge £5000 prize pot. Recognising the huge rise in the food-togo market, we are delighted that this year’s competition can encourage total creativity with the chefs being tasked to make either a sandwich or food-to-go pot in any of the categories. THE COMPETITION The British Sandwich Designer of the Year has seven categories and we are thrilled to be working with some exciting sponsors for this year’s competition Contestants can enter a minimum of four categories. In each case, they are invited to create an innovative new sandwich or food to go product using the ingredient specified by the category sponsor To help contestants develop their recipes, each entrant will be sent samples of the sponsor’s ingredient to use. This ingredient must form a key part of the entry but can be combined with other ingredients to create their sandwich entry. Initially entrants are asked to submit written recipes and a photograph of their created recipe for judging. Those considered to be the best will then be invited to one of five regional heats in March where they will be asked to make up their entries 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 7 May 2020 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. The entries will be judged at all stages on their innovative qualities as well as taste and commercial viability. In the healthy category, calories will also be taken into consideration. ENTRY CRITERIA The competitions are open all those working in new product development in the UK sandwich and food to go industry, including those working in sandwich bars, foodservice outlets, retailing and manufacturing.

Applewood Competition Ingredient: Applewood Free From Applewood® Cheese was first created in 1965 in Ilchester, deep in the heart of Somerset using the best quality local ingredients. Applewood Free From has been developed in response to the growing vegan market. Emulating the creamy Applewood flavour, this creamy smokeflavoured cheese alternative with a smooth texture is perfect for vegan menus. It is made from a coconut base, blended with the unique Applewood smoky flavouring, which remains even when melted.

THE PRIZES Every entrant at the final will receive two tickets to the popular British Sandwich and Food to Go 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 & Food to Go Designer 2020 and will receive an additional cheque for £3,250.

58 November 2019 SANDWICH & FOOD TO GO NEWS

H. Smith Food Group plc Competition Ingredient: H. Smith Food Group Shredded Chicken H. Smith Food Group plc is one of the UK’s leading independent wholesalers and distributors of frozen food products to the

wholesale, catering and retail markets. H. Smith 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. Developed specifically for the sandwich and snack market in the UK, the product is conveniently packed in 2.5kg bags and can be used as a sandwich filling with a combination of flavours.

Royal Greenland MSC Cooked and Peeled XL Cold Water Prawns are a delicacy, with their pink colour and firm, juicy texture. From their origin in the icecold and clear waters of the North Atlantic and Arctic Oceans, the delicious prawns are high in protein and low in fat, making them a healthy and nutritious choice.

Sam Browne Foods Competition Ingredient: Sam Browne Foods Shredded Duck Grupo Bimbo Competition Ingredient: Piadine di Modena Grupo Bimbo UK Ltd is part of Grupo Bimbo, the largest global bakery company with over 190 bakeries worldwide. Here in the UK, Grupo Bimbo UK Ltd manufactures bakery products including bagels, croissants and pain aux chocolat for the European Foodservice market and in-store bakeries. Grupo Bimbo UK Ltd’s Piadine di Modena is a brand-new product to the UK, made from individual dough pieces, containing olive oil, that are flattened, resulting in a delicious flat bread, thicker than Mexican tortilla style wraps. Straight from Modena, famed for gastronomic classics such as Parmigiano Reggiano, Prosciutto di Parma and balsamic vinegar, Grupo Bimbo’s traditional, authentic Piadines di Modena come in three different flavours. For the Sandwich & Food to Go Designer competition, chefs are asked to make a sandwich or food to go product using the traditional olive oil Piadine di Modena.

Royal Greenland Competition Ingredient: Royal Greenland MSC Cooked and Peeled XL Cold Water Prawns Royal Greenland brings wild-caught, high-quality seafood from the North Atlantic and the Arctic Ocean to consumers around the globe. With its own fleet of large ocean-going trawlers fishing in the rich fishing grounds between Greenland and Eastern Canada, Royal Greenland catches, packages and distributes a variety of delicious, fresh seafood to customers around the world.

Sam Browne Foods is a privately-owned business, established in 1999. Based in the UK, their BRC Grade AA accredited factory prepares bespoke cooked meats and poultry for ready meals, sandwiches, salads, pizza toppings, and snack food. Sam Browne Foods Shredded Duck makes for a tasty sandwich or food to go ingredient. Paired with different flavours, the delicious meat can make a versatile filling or topping for the ultimate food to go lunch.

Shaws Competition Ingredient: Shaws Smoky Bean Salsa Shaws is the oldest, family-run chutney makers in Yorkshire. From their BRC AA* accredited site Shaws create greattasting chutneys, relishes, savoury jams & jellies, sauces, and salsas, with 130 years of experience going into every jar. Shaws Smoky Bean Salsa has been developed in response to the ever-growing taste for Mexican street food, ticking boxes for the higher protein & fibre health trend with its three-bean mix. The salsa also contains less sugar than most condiments, whilst harnessing the smokiness of chipotle and paprika for flavour impact. The product is suitable for vegans and will appeal to millennials and gen x alike.


by emailing your name, Please register your interest phone number to company address and tele ive free samples of rece to products. rs’ nso spo ted the nomina g interest is rin iste reg for e dat g Closin 2019 ber Monday 9th Decem t out at the sen be will Full competition details be found at also can and y, uar beginning of Jan

REGIONAL COMPETITIONS NORTH EAST Tuesday 3rd March Greggs PLC, Newcastle-upon-Tyne NORTH WEST Wednesday 4th March Frank Roberts & Sons Ltd Northwich, Cheshire MIDLANDS Thursday 5th March TMI Foods Ltd Northampton SOUTH EAST (LONDON) Wednesday 11th March Greencore West Drayton SOUTH WEST (BRISTOL) Thursday 12th March National Catering Equipment Centre Bristol

Daregal Gourmet Ltd Competition Ingredient Darégal’s Sri-Lankan Curry Leaf & Hen Miris Pesto Daregal Gourmet Ltd is the world leader in culinary solutions, selecting, cultivating and supplying an extensive range of culinary solutions whilst preserving their visual qualities, olfactive notes and aromatic flavours. Rich in essential oils, Daregal Gourmet’s culinary herbs, with their natural attributes and superior rounded flavour, are at the heart of all our solutions. Darégal’s Sri-Lankan Curry Leaf & Hen Miris Pesto is a delicious twist on a classic pesto created with authentic Sri Lankan Curry Leaf & Hen Miris Chilli and can be used as an aromatic addition to sandwiches, salads and sauces. Developed in response to the growing demand for authentic regional ingredients, this pesto delivers a mellow background heat with earthy and fragrant flavours ideal for a sandwich or food to go lunch offering. For full competition details and a full list of sponsor key ingredients please visit November 2019 59


C O U L D Y O U B E A W I N N E R I N 2020?

A Thriving Industry A ROYAL EXPERIENCE Cup a Cha is a tearoom with a distinct feel, offering a Royal welcome with its quintessentially British Royal themed tearoom, stuffed full of wonderful Royal memorabilia. It’s owned by Amy Walsh who opened the Staffordshire Tea Room three years ago and says the Royal theme just evolved after her seeing the joy that some of her family Royal memorabilia brought to visitors. The inside of Cup a Cha is a complete shrine to the Queen and the Royal Family with over 700 Royal artefacts. The walls are adorned with photos, memorabilia and royal trinkets from Coronation mugs to commemorative plates. It even has framed letters from Princess Eugenie, The Duke & Duchess of Sussex and even HRH The Queen herself. Two handpainted murals on the wall by Proprietor Amy celebrate the Queens 90th birthday and a memorial to Diana, marking the 20th anniversary of her death. Cup a Cha’s menu also reflects the royal theme with themed afternoon

In the run-up to the Sammies, the Sandwich & Food to Go Industry Awards, we send our judges across the country visiting sandwich shops, café bars and bakeries in our quest to find the UK’s best Independent Retailers. The competition in this sector is really high and it’s great to see so many independents across the UK offering really interesting and exciting experiences. Last year our judges visited hundreds of cafes, bakeries and sandwich shops but unfortunately we were only able to award half a dozen with a prestigious Sammies Award. However, the next few pages are dedicated to a few Independent Retailers that scored really highly in the judging stakes and we feel strongly deserve recognition To enter - simply visit or call Caron Parry on 01291 636346 Closing date: 31st December 2019 teas and salads like the Palace Ploughmans and Sandringham Salad. The shop has a quintessential English feel and the large selection of speciality teas alongside

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prosecco and gin make it a wonderful place to celebrate a special occasion. All food is made to order, meaning it is fresh and made to each customer’s liking. Deli counters display the fresh food and customers can see it being prepared. There is a large selection of seasonal fillings and all sandwiches are made on fresh granary and farmhouse bread and served with a side salad and French dressing. The fresh bread, generous servings and presentation make Cup a Cha the best in town. Proprietor Amy Walsh is so passionate about Cup a

Cha. ”We don’t like to see ourselves as just a tearoom; we like to offer our customers an “experience” and treat every customer like Royalty.” It narrowly missed an award in last year’s prestigious Sammies Awards but was commended by the visiting judges for its unique décor and incredible menu saying: “What an amazing place. Busy and full of regular customers with a quick and professional service. The themed decor makes for a fun and interesting lunchtime experience and the food too was first class.” A GREAT TASTE OF CORNWALL The Great Cornish Food Store is an independent grocery store with its own butchery, fishmonger and chef-led cafe, deli and takeaway, tucked away in beautiful Cornwall in the busy little city of Truro. Located alongside Waitrose, the store’s café is a showcase for the ingredients sold in the store, all locally sourced, celebrating local producers. Everything in the café is cooked from scratch with the menu reflecting the ever-changing banquet of local, seasonal ingredients available. From barista brewed coffee and handmade pastries, to simple plates made with stunningly fresh ingredients, the licensed cafe is open for relaxed, informal eating and drinking seven days a week. The exciting menu includes breakfast rolls, delistyle sandwiches and tarts, home-made soup, freshly baked pasties and a range

THE SAMMIES was well presented, locally sourced and delicious and the establishment had a lovely bustling community feel. It’s also so refreshing to see the organic ethos behind the business with huge efforts made towards a fully sustainable business.”

of hand-made cakes to die for. The tasty sandwiches are made with artisan bread from local bakers and fresh Cornish ingredients and served with Cornish crisps. The experienced chefs at the Great Cornish Food Store work closely with the butcher, fishmonger and other members of the team to plan the café menu around whatever is plentiful, seasonal and good value. The soups and sandwiches reflect this and the café features a ‘Sandwich of the Month’ to highlight seasonality or particular trends. For example, the December special might be a classic club sandwich made with the free range turkey from the butcher’s counter, followed by a vegan option in January to highlight the surge in healthy eating after the Christmas excesses. Sandwich fillings tend to be classic, but with a strong focus on quality, and with a twist. For example, the ham sandwich is made using locally cured ham, baked and glazed in the on-site kitchen, sliced to order at the deli counter, and accompanied by the deli’s home-made fresh piccalilli and local organic salad leaves. All sandwiches are spread with either Cornish butter or home-made mayo, made with local free range eggs. Menu favourites include the Cornish crab sandwich made with freshly picked crab direct from St Ives and the bacon and

egg bap, made with lovely golden-yolked free range eggs and dry cured back bacon. The store uses minimal single-use plastic: sandwiches are wrapped in paper and only paper carrier bags are used. The stand-out factor of the Great Cornish Food Store is the establishment’s ethos, with everything dedicated to improving the local economy, community and environment, whilst providing ultimate quality and service at a realistic price. Owner Ruth Huxley has worked with food and drink businesses in Cornwall and the Isles of Scilly for almost two decades, helping to develop a vibrant industry with a bright and sustainable future. She commented: “Business success depends on understanding what your customers want and we demonstrate that on a daily basis. Our store fills a distinct gap in the market for places to eat and shop that offer exceptional levels of service, top quality products, a delightful ambience, true integrity and really good value for money.” The Sammies judges visited the Great Cornish Food Store on a busy Sunday lunchtime and were really impressed with the popularity of the café, commenting: “Despite being almost full, the staff were pleasant and attentive with a good knowledge of the locally sourced products. The food

A PIECE OF SCOTTISH ACTION Piece has become a Glasgow institution. Who would have known when IT bods Tom Lauckner and John Moore shared a lunchbreak back in 2007 that their humble idea to “bring lunch back” would result in Piece becoming the lunch-time go-to for all Glaswegians. It was a lunchtime stroll that led Tom and John to come up with an idea to make proper sandwiches. Recognising their own struggle to get a good sandwich they casually muted an idea to set up their own sandwich shop. Their actual words at the time were “How hard can it be?” Eleven years and many sacrifices later they both agree – very hard! Piece Finnieston was the first outlet the pair opened. Today Piece boasts seven outlets across Glasgow with all food prep carried out in a separate standalone unit in Ibrox with all meat roasted in-house, and sauces and cakes homemade. The decision when choosing a sandwich is

the tricky part. Baguettes, ciabattas, bloomer bread or a carb-free salad is the first decision to make followed by a menu of creations, such as the Pastrami Special (with gouda, pickles, slaw and sweet chilli mayo) or the Smackdown (horseradish mayo and smoked, peppered mackerel with beetroot and leaves). There is a huge selection of fillings including a vast selection of meats and plenty of vegetarian and vegan offerings. The staff genuinely care about their customers and are keen to help make choices for that all-important lunchtime meal, whether that be a sandwich enjoyed instore or a very popular takeaway. Piece co-founder John Moore says: “Most people would have around three sandwiches a week; we started Piece to make that into five sandwiches a week. We now have regulars in every single day and we work hard to inspire that loyalty and give them something new to try.” According to our judges, this is one of the very best sandwich shops ever visited: “So impressed by Piece. They had time to talk, make food suggestions and create a delicious chicken and avocado bun. The whole shop has a really good, positive vibe which is reflected in the tasty sandwiches on offer.” November 2019 61


James Hall & Co. produce their 50 millionth sandwich JAMES Hall & Co, SPAR wholesaler for the North of England, are celebrating a production milestone, having manufactured 50 million sandwiches since 2011. Produced on-site at their purposebuilt distribution centre in Preston, the family run wholesaler produces 21,300 handmade sandwiches per day, delivering to over 600 SPAR stores across the North of England, six days a week. Peter Dodding, Sales and Marketing Director at James Hall & Co., said: “We are absolutely thrilled to have reached the 50,000,000 sandwich milestone! To put this figure into perspective, if you put 50,000,000 sandwiches end to end, they would cover a distance of 10,000 kilometres (6,214 miles) which is enough to reach Cape Town, South Africa!” Earlier this year, the company celebrated another milestone, having raised £500,000 in charity donations through SPAR branded sandwich sales.

SPAR branded sandwiches automatically donate a proportion of sale to Marie Curie, helping families across the UK who are affected by terminal illness. Peter added: “We are delighted to be able to support Marie Curie and each Christmas - we release limited edition sandwiches which donate 10p from every sale to Marie Curie. This year’s flavours are Wensleydale with fig & cinnamon chutney sandwich, prawn & poached

smoked salmon sandwich, and a festive feast with smoked turkey and cranberry sauce.” James Hall & Co. produce three brands of sandwich which are available in SPAR shops across the North of England: Fazilas, which is new for 2019 and features mouth-watering Asian spices; The Great Northern Sandwich Company and SPAR branded sandwiches, which range from sweet chilli chicken, traditional Ploughmans, and a vegan friendly Jala-bean-o harissa wrap. Peter added: “Our new product development teams are always working to expand our sandwich range, and this year has been a fantastic year for new flavours and exciting ranges. From launching four limited edition flavours, to a range dedicated to catering for plant based diets, and the launch of our spicy new food to go range, Fazilas. With 33 sandwich options on offer, SPAR have a sandwich to suit all tastes!”

Pure appoints Said Takhamt as Chief Operating Officer HEALTHY food-to-go group Pure has appointed Said Takhamt in a new role as Chief Operating Officer. He joins Pure in its 10th year following roles in Operations and Development at Pret a Manger, itsu and EAT and Cojean. Takhamt began his career as General Manager at Pret a Manger, working his way up to International Head of Operations focusing initially on the London business and then across the UK, France and America. He oversaw the Pret business expansion into airports seeing it flourish at Stansted, Heathrow’s T5 and Gatwick amongst others. His time at itsu saw him leading expansion across new territories in urban café’s, regional stores and airport businesses. His EAT experience in leading the rebrand strategy and re-building the operational business model also saw him use his travel hub expertise at Madrid Airport and Paris’ Gare Du Nord.

Pure CEO Spencer Craig says: “We are truly delighted to bring Said and his expertise on board at this very exciting time in the business. We believe his skills will help successfully grow the Pure business as it continues to expand across London and into major travel locations. His wealth of unrivalled experience makes him perfectly placed to take on this challenging new role.” Takhamt will be responsible for running the day–to–day operations of Pure’s existing 21 sites and more as the business expands further in 2020. He will also run the People Team responsible for all recruitment, learning, training and development. Pure was founded in 2009 by Spencer Craig and Edward Bentley, with the first store opening in Soho’s Beak Street. Pure is the first choice for people wanting more from their food-on-thego. Freshly made in on-site kitchens to seasonal recipes, Pure’s menu includes

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100% Arabica coffee, free-range Super Eggs, dressed-to-order Salads, hearty Hot Boxes, handmade Wraps and a wide range of freshly made Juices and Smoothies. In 2015 and 2016 the company was included in The Sunday Times Fast Track 100 as one of the fastest growing companies in the UK, with a 65% annual sales rise over three years. In May 2016, Whitbread, the FTSE 100 leisure group, bought a 49% stake in the company. Pure currently has 21 shops across London, employing almost 500 staff.


Pret A Manger completes national rollout of full ingredient labels PRET A Manger has completed the full ingredient labelling programme on freshly made products in all 391 of its UK shops. Over the last six months, it has carried out one of the biggest operational changes in the business’s history, introducing full ingredient labels in shops across the UK, supported by new labelling technology and a comprehensive training programme on this development for over 9,000 Team Members. As a result of the change, all of Pret’s freshly made sandwiches, salads, baguettes and soups are now labelled on pack each day with a full list of ingredients, with the presence of any of the 14 EU declarable allergens highlighted in bold. The roll-out follows a successful pilot in two shops in London Victoria in the wake of last year’s inquest into the death of Natasha Ednan-Laperouse in 2016. Since November, Pret Team Members have labelled over 30 million products, using two new pieces of equipment: individual recipe cards which enable Team Members to prepare food in kitchens on site and print off a bespoke label; and new tablets to keep a record of each product that leaves the kitchen. The initiative forms a key part of Pret’s Allergy Plan, launched in May 2019. The plan, which is designed to help every customer with allergies get the best possible information about Pret food and drink, sets out five priorities for it to help people with allergies. These include the launch of new menu tablets in every shop, the removal of allergens from a range of Pret products, and a commitment to produce quarterly food safety reports. Earlier this month, the Government announced that new legislation will come into force in October 2021 which requires food businesses to fully label all food pre-packed for direct sale. The changes Pret has made come two years ahead of the new policy coming into effect. Pano Christou, Pret CEO, commented: “When we launched the Pret Allergy Plan, we said we

would learn from the past and make meaningful changes to help customers with allergies. “In less than a year, we have made the biggest change to Pret kitchens in our history. Software developers have created new labelling technologies. Walls have been knocked down to provide extra space in our kitchens. Electricians have been to every shop, weaving wires through some of the oldest buildings in the UK. “It has been a real team effort. I know it’s been challenging for our shops while we’ve made all these changes. I want to thank every Team Member for what they have achieved. “Our task now is to keep delivering on the Pret Allergy Plan. Pret’s commitment is absolutely clear: to make sure that every customer has the information they need to make the right choice for them.” Tanya Ednan-Laperouse, of the Natasha Allergy Research Foundation, commented: “One year on from Natasha’s inquest, we are extremely pleased that Pret a Manger has delivered on its pledge to learn the lessons and bring meaningful change for all allergy sufferers. “Pret has shown that with a strong corporate determination to do the right thing, the food industry is capable of providing the necessary full allergen and ingredient labelling to give consumers the appropriate information and choices.

“Their research also shows 88 per cent of the public support Natasha’s Law, making it the most important priority for food retailers and customers amid the growing epidemic of allergies in the UK. Pret has taken the lead and we urge others to follow suit and prevent families in the future from suffering as we will always do.” Bruno Nobrega, Manager of one of the first Pret shops to pilot the new labels, added: “I’m incredibly proud of my team for showing that it was possible to label every single product in our kitchens. “When we first started the trial last year, I thought it would take months for us to get used to a new system. My team proved me wrong and the feedback from customers has been brilliant.” November 2019 63


Lunch! 2019

wows food-to-go sector Lunch! 2019 was simply the best show yet by a mile, according to director Chris Brazier. Visitor quality was through the roof, with all the major operators, retailers and caterers out in force. Simon Ambrose was among the many thousands attending 400 exhibitors, 62 speakers, 36 Keynote sessions in three theatres, and 6,733 attendees – that’s the top line figures from lunch! 2019, which won rave reviews from across the café, coffee shop and foodto-go sector. The only UK event that annually attracts so many of the industry’s leading innovators, influencers, trailblazers and decision makers together in one place at one time – lunch! - was undoubtedly at the centre of the food-to-go world. Held over 19-20 September at ExCeL London, the aisles were packed with buyers and buzzing with business being done. “lunch! 2019 was by far the best one yet. We’re pleased to support the only trade show dedicated to the best, most innovative, sector in the food industry,” says Guy Meakin, UK food & coffee director at Pret. Chris Brazier, lunch!’s group event director, added: “lunch! 2019 was simply our best show yet by a mile. Visitor quality was through the roof, with all the major operators, retailers and caterers – Costa, Starbucks, Caffè Nero, Tesco, Sainsbury’s, Greggs, M&S, Boots, Pret, LEON, SSP, Compass, Sodexo and so many more – out in force at their industry show. “Whether they were buying food, drink, packaging, technology or equipment – whether they were from a well-known high street name or the owner of a local coffee shop – this is the show they all actually enjoy coming to year after year, because it just keeps getting better and even more essential. It’s their ‘go to’ for discovering new ideas and concepts that they don’t see anywhere else. This year, there were hundreds of newly launched products vying for their attention down every aisle; it was awe-inspiring!

“Our exhibitors should be very proud – their fantastic innovations will be shaping menus and filling shopping baskets in the weeks, months and year to come. We’d like to say a big thank you to them, plus, of course, our visitors, speakers, associations, media partners and supporters. We look forward to seeing you all next year.” Thanks to a record rebook, many of this year’s exhibitors will be back at the show for lunch! 2020. Among them are: Atria Concept UK, Chapter Coffee Roasters, DELI LITES, Divine Chocolate, Eat Natural, Follow your Heart UK, KFF, Lacka Foods (UFIT Drinks), ManiLife, Moma Foods, Pollen + Grace, PowerEpos, Rapid Action Packaging (RAP), Seed and Bean, Soreen, T2 tea, The Snaffling Pig Co, UCC Coffee UK & Ireland, and VIP Lounge sponsor Magrini. BIG BUYERS, BIG BUSINESS lunch! visitors annually include some of the biggest buyers in the business. One in five visitors report a corporate spend of over £5m (a 5% increase on last year). While 15% are responsible for £10m-plus budgets. The brands they represent include: Starbucks, Costa Coffee, Caffè Nero, Pret A Manger, Greggs, M&S Food, Boots, Tesco, Sainsbury’s, Waitrose, Ocado, Aldi, Lidl, Co-op, Morrisons, WHSmith, McColl’s, Holland & Barrett, John Lewis, Nisa, Spar, Iceland, Coffee#1, Harris + Hoole, Puccino’s, Welcome Break, Roadchef, BP, itsu, Crussh, Planet Organic, Graze. com, SSP Group (Upper Crust, Le Grand Comptoir and Caffè Ritazza), World Duty Free, Eurostar, Easyjet, Gategroup, Booker, David Lloyd

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Leisure, Compass Group, WSH Group/ BaxterStorey, Sodexo, Interserve, and Elior. The visitor list also included over 1,850 independent cafés, coffee shops, sandwich shops, tea rooms, bakeries, delis, and quick service restaurants, plus hundreds of contract and travel caterers, distributors, wholesalers, venues, attractions, and universities from across the UK. “I’ve attended lunch! for years and it just gets better and more unmissable every time,” said Marta Pogroszewska, MD of GAIL’s Bakery, one of the speakers at the show. “There is no better platform that is dedicated to the food industry. lunch! 2019 was exciting, inspiring and the show gets bigger and better each year,” said Shereen Ritchie, operations director at LEON. “Having attended dozens of trade shows over the years in multiple hospitality, travel and leisure sectors, this is unquestionably one of the

LUNCH! SHOW REVIEW Will Stratton-Morris (Caffè Nero), Guy Meakin (Pret A Manger), Hannah Squirrell (Greggs), Barny Clevely (FCB Coffee), Marta Pogroszewska (GAIL’s Bakery), Scott Macdonald (Sourced Market), Nicola Morris (Sodexo), Matt Cundrick (McColl’s), Edward Bentley (Pure), and Ian Chant (Holland & Barrett)., Kantar WorldPanel, IGD, The NPD Group & Springboard, CGA, and MCA Insights shared essential market updates and overviews of the latest trends to watch. Plus, topical and lively panel sessions featuring Tortilla, LEON, Crussh, Chilango, Eurest, Aramark, CH&CO Group, Elior, Sodexo, HOP Vietnamese, Cojean, K10 Restaurants, British Sandwich & Food to Go Association, and more.

SAVE THE DATE FOR LUNCH! 2020 According to the latest stats from CGA, around 32.7 million people visited a coffee shop in the last six months (up 2.7 million in the last year), while MCA says food-to-go visits are up 6.4% year-on-year to a massive 4.4 billion. Britain’s appetite for food-to-go has never been bigger and it’s still growing. lunch! will be back at ExCeL London next year showcasing all the latest developments, trends, innovations and insights on 24-25 September 2020.

best. Vibrant, quality players and very engaging,” added Will Stratton-Morris, UK CEO of Caffè Nero. “The lunch! team smash it out the park yet again, each year keeps getting better - another inspiring year of keynote talks and meeting fantastic innovative suppliers. It’s a date locked in the diary for next year!” says Matt Cundrick, head of convenience format & FTG at McColl’s Retail Group. “lunch! always attracts the best brands and industry experts, which is a testament to how good it is. I’ll be back again in 2020!” says Rosie Bambaji, buyer frozen food & plant based at Sainsbury’s Supermarkets. KEYNOTE HIGHLIGHTS lunch!’s three Keynote Theatres (including a new Coffee Shop Keynote Theatre) was a hive of activity throughout, many of them standing-room only. There were insightful Keynotes and interviews featuring a stellar line-up of food-to-go bosses and senior managers, including

INNOVATION CHALLENGE Six lunch! exhibitors struck gold at the show, winning coveted Innovation Challenge Awards. Designed to promote and celebrate new ideas in the market, this year’s judges called it a ‘bumper year for innovation’ with a record 110 new products taking part in the competition (15 were voted through to the live final by visitors and VIP buyers at the show). Gold award-winning innovations included: Berrington Spring Water’s Aluminium Refill Bottle, DRGN Turmeric Superdrink (Citrus flavour), Flower & White’s Salted Caramel Meringue Bites, Jack & Bry’s Jackfruit Pepperoni, Lord Sandwich/FullWrap’s Full Wrap, and Magrini’s B285 Blender with App Control. Cheesies, DELI LITES, Enviroware, Good Root Bakery, PLAYin CHOC and Vita Mojo Operating Systems received silver awards. Bronze awards went to DELI LITES, FITCH Brew Co, and The Curators. The judges included Paul Ettinger (Caffè Nero), Rosie Bambaji (Sainsbury’s Supermarkets), Shane Kavanagh (Crussh), Louise Direito (Krispy Kreme UK), Kristian Katin (Feed Wagons), Frank Boltman (TRADE), Martyn Clover (Tortilla), Shereen Ritchie (LEON), James Kidman (Crussh), Katie Lister (Chilango), Oliver Rosevear (Costa Coffee), Scott Macdonald (Sourced Market), and Martin Hambleton (En Route International). “lunch! 2019 delivered in so many exciting ways, with innovation at its core. For me, this is the must attend event in my calendar,” says Mr Hambleton. November 2019 65


The British Sandwich & Food To Go Association and THE ENVIRONMENT BILL THE British Sandwich & Food To Go Association has responded to calls for evidence in regard to the Environment Bill, along with fellow associations from the same stable: the The Café Life Associationand the Pizza Pasta & Italian Food Association, as Director Jim Winship explains …. This response covers three key sectors of the UK foodservice economy, the sandwich and food to go sector – estimated to be currently worth around £9.6 billion (source Kantar) – pizza, pasta and Italian Foods – estimated to be worth around £5.3 billion (source the Pizza Pasta & Italian Food Association) – and the café/coffee bar

market – estimated to be worth around £7 billion (source Allegra Strategies). Research by the British Sandwich Association estimates that more than 330,000 people work in the UK sandwich industry. There is no equivalent research for the other sectors of the market but they are recognised as being significant employers. BACKGROUND Our Associations fully support the aims of this Bill and welcome the opportunity to contribute to the Inquiry. Indeed, our members are already doing a substantial amount to

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deal with issues relating both waste and the environment. Most of our members are moving away as much as possible from packaging materials that are hard to recycle but are often limited by factors such as food safety and shelf-life. They are also increasingly promoting multi-use containers for drinks and other products but recognise that there are often practical reasons why consumers do not use these. We are also keen to encourage the reduction of waste generally, whether it is making sure food products are not simply thrown away unnecessarily or that packaging gets into the right

NEWS FOCUS waste streams. For example, our Association negotiated with the Food Standards Agency and Defra for packaged sandwich and food-to-go products to be able to go to charities at the end of their commercial shelf-life, which is now happening. There are also a number of schemes to collect used and unused ingredients – such as coffee grounds and bread crusts – to be used for other purposes rather than just disposed of. OUR POSITION Generally, we welcome moves by Government to tackle waste and environmental issues but we have some reservations about the proposals in the Bill. 1. Deposit Return Scheme: We fully support the idea of introducing a deposit return scheme across the UK. However, we have concerns about the approach, particularly in relation to outlets where food is prepared and particularly those small and micros businesses with limited space. Generally, we discourage the use of any glass items in businesses where food is produced because of the very real risks of breakages and contamination. There are also concerns about dirty containers generally being returned to food environments where food hygiene is paramount. In addition to these safety risks, small and micro businesses – many of which have very limited space – will struggle to find secure space to store these returns and could face cash flow issues if they are forced to accept any returns. We would, however, strongly support the Scheme objectives by suggesting that every High Street and community centre should have return points for these containers which we believe will encourage consumers to recycle. One solution might be to use Return Vending systems which are already available and used in some countries.

life issues. Care must be taken not to address one problem by creating another, which could be the case if the shelf-life of foods were shortened and wastage increased. We would, however, urge that any charges are ring-fenced with the monies raised channelled specifically to packaging research and improving waste collection and recycling systems. Funds from this could, for example, support stand-alone Return Vending systems. We are also concerned about the proposals for ‘relevant national authorities’ to impose charges on single-use plastic items which leaves it open for different charges to be imposed in different areas of the country. With many of our members trading across national borders, this could impose a huge administrative burden on those businesses. We do not agree with the proposed registration fee for businesses selling these products. Many small businesses are already seriously struggling and any further costs would be an unwarranted burden, particularly since most have no choices in terms of some of these packaging materials. 3. Waste Collection Systems: One of the fundamental problems with the UK’s current waste systems is that there is no consistency across the country with each local authority operating individually. Currently, neighbouring local authorities can have completely different waste collection systems,

which is confusing for the public and does not help businesses trying to encourage better recycling. If we are serious about dealing with waste in a more environmentally friendly way, it is essential that waste is consistently managed across the UK so that items get into the right recycling streams and it is not left to waste collection businesses to decide whether the different types of waste are sufficiently valuable to be recycled. Indeed, the more we increase recycling the less the valuable that waste may become, which could be counter-productive. A national waste strategy with bins colour coded to the different streams would open the way for businesses to colour code packaging to the appropriate bins – thus creating a clear path for consumers to follow. This is a big issue in the food-to-go market where consumers carry out items and then are not sure where to throw the packing, most of which ends up in general waste bins. Our industry would welcome any scheme that would help consumers dispose of packaging correctly so that it is recycled. This information is submitted on behalf of the British Sandwich & Food to Go Association, The Pizza Pasta & Italian Food Association, and The Café Life Association. For further information please contact: Jim Winship, Director 07850 104034 Email:

2. Charges for Single Use Plastics: We do not object to the concept of a ‘tax’ on single use plastics as a measure to encourage change, provided that it is not too onerous and takes into account the fact that in some sectors of the food industry there are currently no alternatives, particularly when considering the food safety and shelf- November 2019 67


Dawn Farms expands with German cooked meats business acquisition DAWN Farms, Europe’s largest dedicated cooked meat ingredients company, has gained a significant foothold in the German market with the acquisition of Haas GmbH, a cooked meats specialist in NonnweilerOtzenhausen, Saarland, Germany. The deal is subject to approval by the German Federal Competition Authority. Established in 1994, Haas is a mid-sized, family owned cooked and fermented protein supplier with a focus so far on the pizza sector in which Dawn Farms is the largest in Europe. It employs over 100 people and shares many of the business and cultural attributes of Dawn Farms. The Founder and Managing Director of Haas, Achim Haas, together with the Chief Operating Officer, Patrick Treitz, will remain with the Company following the acquisition. Larry Murrin, Chief Executive of Dawn Farms, says: “We have been servicing customers in the European market for 25 years and this is a really important step to establish a manufacturing presence on the ground from which we can continue to grow our business. The Haas family

has built a high-quality business over the past 25 years which has an excellent fit with Dawn Farms. Their manufacturing process and products are complementary to ours and we see opportunities to broaden this over time through investment in NonnweilerOtzenhausen . The combination will enhance both businesses, creating further opportunities to add value for our customers. “We already have a strong business and market position in the United Kingdom and notwithstanding the uncertainty relating to Brexit, the market for our customers’ products will remain robust over the coming years. Our ongoing strategy to expand and grow in Europe has always been based on identifying clear market opportunities across our existing customer base and on the potential for new customer engagement. Haas is an ideal business to further enable the execution of this strategy.” Achim Haas, Managing Director of Haas GmbH, says: “Dawn Farms is a proven leader in our sector and given the common attributes we enjoy, this partnership makes a lot of sense. For Dawn Farms, this deal establishes

68 November 2019 SANDWICH & FOOD TO GO NEWS

a significant foothold in the German market. For Haas, it creates an even stronger platform for employees, suppliers and customers. We look forward to working with Larry and his team to avail of the opportunities this partnership brings.” Dawn Farms, which is headquartered in Naas, Co Kildare, is Europe’s largest specialist cooked meats ingredients business. In addition to cooked meats, the company produces a range of fermented and dried sausage products such as pepperoni, salami and chorizo. In the U.K. the Dawn Farms owned TMI Foods supplies leading food brands with a range of cooked bacon products and meat-based snacks including Pigs in Blankets. It also produces a range of plant-based products. Established in 1985, Dawn Farms supplies many of the world’s leading food brands as well as private label producers, exporting to over 50 countries around the world. It is a founder member of Bord Bia’s Origin Green sustainability programme and is a multi-annual recipient of the Irish Food & Drink Exporter of the Year awards.


Sabert launches foodservice products made from 100% high grade, post-consumer PET bottle flake FOOD packaging manufacturer Sabert has produced an improved range of food service packaging products, made from 100% High Grade, Post Consumer PET Bottle Flakes. “We are so pleased to have achieved our aim of closing the loop and using no more virgin PET,” said Marketing and Innovation Manager, Gisèle Nonnweiler. “The company began producing some products which included Post Consumer PET Bottle Flake before 2016, but in January that year took our whole range to a guaranteed minimum of 50% High Grade, Post Consumer PET Bottle Flakes content,” said Gisèle. “During 2018, we increased this percentage to a minimum of 70% and since September this year, we

are now producing products featuring 100% High Grade, Post Consumer PET Bottle Flakes content.” With more than 30 years in the packaging and foodservice industry, it specialises in manufacturing and marketing innovative food packaging, disposable high-quality tableware and compostable food packaging

and tableware. It has implemented a number of measures which demonstrate its commitment to protecting the environment including recycling 100% of internal production waste, the use of green energy and investments in production tools that use less energy, optimising stacking to increase storage and

transport space and much more. But it is the emphasis on developing increasingly sustainable packaging for the food industry for which it is best known. “Sabert has built on its commitment to quality by continuously investing in sustainable innovation to answer consumer demand for packaging solutions that are safe, made from 100% recycled material and are recyclable,” said Gisèle. “Our clear Chilled Solutions salad bowls and all of the clear lids available across our entire product range are now made from 100% High Grade, Post Consumer PET Bottle Flakes. This represents another milestone in the journey towards sustainability and commitment to promote a circular economy.”

Cardiff Met ‘leading the way in paper cup reycling’ CARDIFF Metropolitan University, partnering with Keep Wales Tidy, is leading the way in paper cup recycling, with positive interim results from its ‘Cardiff Cup Project’. The project, funded by PCRRG members, covers research, a public education campaign and the installation of coffee cup recycling bins in key locations across the campus. Launched in January, the project focuses on increasing recycling rates and boosting recycling on the go, reducing litter from single use cups in Cardiff. Keep Wales Tidy reports that the first results indicate a huge increase in coffee cup recycling, with more consumers using the dedicated recycling bins and a decrease in paper cups being deposited in general recycling bins. Four on-campus cafes were selected for the trial,

which were those with the highest footfall. A large, conspicuous cupshaped bin was placed in the most popular location and three deluxe style bins at the other locations. Visible and clear messaging was distributed in the cafes and key locations on campus to encourage the behaviour of consumers to change, based on science nudge theories and psychology research. As a result of the successful trial results, the project will now move

to Phase 2 in September, with an increased number of bins placed around campus, in a bid to encourage more coffee cup recycling away from the café or point of purchase. The PCRRG has funded and supported Keep Wales Tidy in the delivery of the Cardiff Cup Project. The project and the research around it delivers valuable information for PCRRG members that can be used in further projects to enable the delivery of better access to recycling information and infrastructure surrounding paper cups. Neil Whittall, Chairman of the PCRRG, said: “The Cardiff Cup Project is really leading the way in paper cups recycling through both the activities put in place the research around it, which is delivering important insights for us. We are looking forward to supporting the next stage of the programme.” November 2019 69


METCALFE’S LAUNCHES NEW POPCORN CONCEPT, JUMBLES POPULAR popcorn and lighter snack creator have added Jumbles to their snack range. Coming in two flavour combinations, Toffee Apple and Eton Mess, Metcalfe’s Popcorn Jumbles is a new popcorn experience combining different tastes and textures, which is set to shake up the sharable lighter snacks market, says the company. Reminiscent of the much-loved traditional treat, toffee apple lovers can now munch on toffee and caramel-coated popcorn jumbled up with slices of dried apple, without a thought about calories. Alternatively, snack aficionados can chomp on the Eton Mess flavour, bursting with strawberry pieces and crunchy meringue shells and mingled with strawberry-coated popcorn that replicates the British summer favourite dessert. From the team who pioneered the Sweet n’ Salt popcorn flavouring, the new Metcalfe’s SKU uses real fruit pieces, is gluten-free, suitable for vegetarians, high in fibre and made without artificial flavours and colours. Metcalfe’s Popcorn Jumbles Toffee Apple is 107 kcals per portion and Eton Mess a mere 80 kcals.

DTM Print, international OEM and solution provider for speciality printing systems, is launching the DTM CX86e Colour Tag Printer, said to be the world’s smallest LED dry toner colour label printer. This new digital printer helps companies produce versatile and professional colour labels and tags. Whether they are vouchers, coupons, value-added receipts, ID tags with photos, visitor badges, price and promotion stickers, pasted labels, sleeves, loop ribbons or labels for cardboards and boxes – with the DTM CX86e highquality full-colour prints can be produced within seconds – directly in production, at the point-of-sale or at various places of use. The CX86e uses the latest digital LED technology. During the electrophotographic LED printing process, the image is developed on a light sensitive drum, then it is transferred by electrostatic charge via an image transfer belt and fused by heat to the media. The labels produced that way are pin sharp, waterproof and UV-resistant.

“As LED print heads have no moving parts, unlike the classic laser technology, significantly less raw materials are consumed in the manufacturing process, and a spacesaving design and a significantly longer service life are achieved. With a size of 198x195x380 mm (WxHxD) and a weight of 9.5 kg, the CX86e is more compact, robust and reliable than other printers in its class,” explains Andreas Hoffmann, Managing Director of DTM Print. “This means it can be used almost anywhere and is easy to transport.” Special attention was paid to simple operation. All you need to do is change a three-colour toner cartridge that guarantees thousands of prints. This eliminates the need to stock individual toner cartridges and the device is ready to use again in just a few seconds. Complete product details are available at Follow DTM Print on Facebook at https:// and on Twitter at DTM_Print_ .

HERALD LAUNCHES BAGASSE RANGE QUALITY disposables manufacturer and supplier Herald is expanding the variety of products it offers in its biodegradable product range by launching a choice of bagasse goods, to sit alongside its selection of biodegradable, paper, single and double wall, 8 oz and 12 oz hot cups, completing its green selection. The bagasse range includes square, round and rectangle plates, in varying sizes, bowls and hot boxes. The latter should appeal to the food to go market, along with those who supply to takeaway and fast food outlets. Herald has aimed to stay ahead of the trend for environmentally friendly and alternative products over the last few years, introducing natural birchwood cutlery, stirrers and skewers and a cornstarch cutlery range – which looks and feels like plastic but is natural and completely biodegradable. Managing director of Herald, Yogesh Patel comments: “We regularly review our product offering to make sure we are

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offering quality, current products that reflect the demands and needs of our wide customer base. “More and more businesses are opting for greener solutions because they are customer-driven and their customers are insisting on an alternative to plastic. We are keen to offer the perfect substitute for any use or occasion. “This new sturdy bagasse range sits alongside our wood, cornstarch and plastic offerings to give the most varied choice.” Tel: 0208 507 7900.

g t in m l i s fo r ny n pa t io m i ca co p l ap

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REFRIGERATION SPECIALIST ADANDE INVITES INVESTMENT INTO AIRCELL ADANDE Aircell, a subsidiary of ‘hold the cold’ refrigeration specialist Adande, has launched an initial funding round for the firm of £1.5M. The company is introducing Aircell, a revolutionary solution designed to cut both energy and food wastage from the open-fronted commercial refrigeration used by supermarkets and food-to-go outlets. The business intends to use the funds to accomplish its vision for more efficient and sustainable refrigeration in the global retail sector. Developed by Adande, Aircell is a new airflow management system for chilled display cabinets designed specifically to create energy savings of over 30% when compared with conventional open-front cabinets. This new approach to the problem of cold air spillage means that supermarkets

who have resisted the call to install glass doors on their fridges, now have a bona fide solution that not only answers the question of sustainability, but that also allows a customer to choose goods, unhindered. A potential game-changer, this new technology has the hallmark

FAERCH IS FIRST TO MARKET WITH NONSTYRENE RPET & PP SNAP PACKS SNAP packs have fast become a consumer favourite, offering the flexibility of single-serve portions to guarantee product freshness and portion control. This product launch is the first part of Faerch’s ongoing product innovation programme, with further ranges launching very shortly and is part of its commitment to the UK Plastics Pact. Snap packs are technically demanding to manufacture, as they must combine the strength to preserve the product’s integrity with sufficient flexibility to allow a ‘snap’ action separating each pot safely and successfully. To date only styrene material was thought

capable of offering this differentiating property at scale. Faerch’s new, patented ‘S perf’ solution now overcomes this limitation by offering snap packs made from polypropylene (PP) and rPET, depending on the application and product type. It meets an increasing demand from manufacturers and retailers, allowing them to switch from styrene to other materials. Mark Tollman, Group Strategic Sales Director at Faerch, says: “The Faerch S perforated design has been developed in partnership with a leading UK retailer to give consumers an alternative to styrene, which can be recycled.” Tel. +44 1353 740 990

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of Adande, in that it delivers both a stable holding temperature and stable humidity, ensuring the food on sale is preserved at optimum quality for longer, thus reducing waste. Having undergone rigorous testing and in-store trials, the technology is now deemed ripe for a full market assault. To facilitate that entry, the firm is looking for £1.5M to support what is envisaged will be a global take-up. With initial sales made and feedback overwhelmingly positive, major brands are taking an active interest. The investment round which will be open for the next 3 months, is being handled by Envestors, a facilitating body known for helping ensure investors and scale-up companies connect.

NEW ENVIROWARE RANGE OF PAPER CUTLERY CELEBRATION has launched a new range of recyclable paper cutlery under its EnviroWare brand. It’s made from paper produced from sustainable forestry and has full FSC (Forest Stewardship Council) chain of custody accreditations. The sustainable paper cutlery has been vigorously tested and meets the relevant EU regulations for paper products in direct contact with food, and is free from Bisphenol A. “As a leading supplier within the foodservice sector, we understand the increasing pressures our customers face in endeavouring to operate in an environmentally friendly fashion – and consequently we are constantly expanding our range with innovative

products,” said Celebration Managing Director Nick Burton. “Many people think this important focus on sustainability is something new and are then surprised to discover that we launched our EnviroWare range over 12 years ago. “We continue to add more products made from sustainable materials such as bagasse, PLA and paper. Another of our paper-based products – our paper straws – are also made from FSC paper and recently gained Vegetarian Society approval and are certified as compostable by Din Certco.”

NEW PRODUCTS NEW CAFÉ PLUS UNDERCOUNTER WAREWASHER FOR CAFÉS & DELIS NELSON’S new Café Plus dishwasher is the perfect warewasher for the demanding requirements of busy cafés and delis. Calibrated to provide the optimum results across cups, mugs, plates, glasses and cutlery, Café Plus has 7 programmes and can wash up to 60 baskets per hour. Also, it protects delicate items with a soft-start option which gently builds in pressure and prevents chipping, cracking or even breaking. Thermo-acoustic insulation to the door and wash chamber not only prevents heat from escaping but contributes to the almost silent running of the machine so it’s perfect for front of house siting. Café Plus features a shallow wash tank that uses the minimum quantities of water and energy necessary to ensure a perfect wash. In fact, the machine draws just 2.5 litres of rinse water per cycle, which is then used in the subsequent wash. Using less water means that filtration becomes more critical and Café Plus is fitted with a pioneering 3-part filtration system that maintains water quality by trapping the smallest food particles and dumping them with the coolest, dirtiest

wash water at the end of each cycle. A lower volume of water means that less chemicals are required and the peristaltic pump dosing system for detergent and rinse-aid releases the optimum amount per wash cycle. Total wash tank coverage is assured by the two powerful, stainless steel, combined wash and rinse arms with strategically angled directional jets. Tel: 0800 592 833

JACOBS DOUWE EGBERTS LAUNCHES PREMIUM BEAN BRAND WHITE OX JACOBS Douwe Egberts (JDE) has launched exclusive premium coffee bean brand, Douwe Egberts’ White Ox, for its foodservice customers. Heritage is at the core of the brand, as White Ox takes its name from a literal translation of De Witte Os, the Dutch coffee shop first opened by Egbert Douwes and his wife in 1753. From the shop’s opening, their mission was to sell items that belonged to the daily joys of life and great coffee was at the heart of this. White Ox is set to continue that legacy, by giving caterers high quality coffee and supporting menu inspiration, training and sales materials to create customer experiences that truly honour and celebrate coffee as one of life’s daily joys. Crafted with passion and enriched with experience, the first variant released from White Ox is Blend No.1, which

features the familiar Douwe Egberts seal of quality on its craft pack design, ensuring consumers are reassured about their coffee before they even taste it. This particular, distinctively bold and dark roasted debut coffee variant has been blended to display notes of dark chocolate and crisp red berries, characteristics that make it the perfect base for a wide variety of speciality coffee drinks, from an authentic and intense espresso, to a smooth, aromatic cappuccino or iced latte.

FRI-JADO PAINTS A GREENER PICTURE FOODSERVICE and food retailing equipment manufacturer Fri-Jado has used the relocation of its head office and production facility as an opportunity to establish premises which lead the way in sustainable business practice. The company has moved to Oud Gastel in the south west Netherlands, some 25 miles south of Rotterdam, where it has set new standards in environmentally responsible manufacturing. The new building has been certified as “very good” under the BREEAM standard, the world’s leading sustainability assessment method for infrastructure and building projects. The new, purpose-designed facility incorporates state-of-theart technology and automated features to deliver manufacturing and office environments, which are comfortable for staff, whilst having a minimal carbon footprint and ultra-low energy consumption. The building’s roof features 6,500 solar panels, generating enough electricity to serve the needs of 400 - 500 households per year. The climate control system (heating and cooling) is powered exclusively by electricity, in keeping with Dutch energy policy, and is driven by three latest generation heat pumps for energy efficiency. The building is protected by the highest levels of insulation to further reduce energy consumption. Both the interior and exterior of the plant benefit from energy efficient LED lighting, which is sensor controlled to avoid lights being left on unnecessarily. Tel: +44 (0)1895 272227 November 2019 73


Colpac redesigns Chilled Food-to-Go range to optimise point of sale impact COLPAC has enhanced the design of its market leading Chilled Food-to-Go packaging range, meeting UK and European wholesale and distributor demands. Comprehensive research was carried out to fully assess customers point of fill, sale, consumption and end of life requirements for Chilled Food-to-Go packaging. Responding to these insights, Colpac has re-designed the range, conducting extensive field testing during the process. As well as redesigning the whole range of same day and longer shelf-life salad packs, Colpac has significantly revised its award-winning Fuzione pack. Increasing on shelf impact, it will now feature larger branding areas at the front and back of the paperboard base, and the rPet lid with 90% recycled content, is anti-mist. The lid also features a new design:

the addition of corner grips provides simpler closure and raised curved profiles on all four edges that align the product perfectly for improved vertical stacking. The new design features will be rolled out across medium and large pack sizes. The new same day and self-seal Salad Packs now feature an over-the-edge window, creating excellent visibility from the front and top and when stacked in a chiller display. A ‘push-tuck’

closing mechanism promotes secure sealing, which aids ease of closing and opening as consumers can either unlock or tear off the top. New to the Chilled Foodto-Go range is the Salad Bowl, a distinctive addition which sits between the medium and large standard salad packs. With a volume of 900ml, the Salad Bowl has been designed to sit in the palm of a consumer’s hand, making it ideal for on-the-go consumption.

The redesign and relaunch of the range, which comes in different designs and boards for all fillings, provides a wealth of options for any retailer. Bespoke design options are also available across the range to maximise on shelf and brand impact. “As a leader in the design of food packaging solutions, it is vital that we keep our finger on the pulse of what is shaping the market, and the challenges our customers are facing. It is also essential that we continue to seek out sustainable alternatives within a market which has been dominated by single use plastic,” explains Colpac’s Head of Marketing & Product Kate Berry. “The re-design of the Chilled Food-toGo range is testament to the creative capabilities of our design team, and our knowledge and experience of manufacturing food to go product solutions.”

Planglow launch ‘hotshot’ oven-ready toasty bag PLANGLOW have launched a new, fully compostable hot bag for toasted sandwiches and hot snacks. Marketing manager Jess Lyons commented: “Our toasted sandwichcome-hot bag is quite the multi tasker as it allows food and drink providers to store ready bagged pre-prepared products (such as paninis, pastries or even pizza) in the chiller and then simply pop in the oven or on the grill as required. The hot bag is equally acclimatised to a hot cabinet and can in fact be heated up to 220°C. You can even place food products directly in a contact grill without damaging the bag around them, this supports an altogether more hygienic cooking

environment and can help to reduce cross contamination from potential allergens such as melted cheese”. Planglow’s oven bag is made from grease repellent paper, has a very fine silicone coating and is suitable

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for industrial composting. It carries both ‘Fully compostable’ and ‘This bag can be industrially composted where facilitated’ messaging. It joins the eco packaging provider’s bestselling Natural range which includes more than 20 earth-kind packaging and labelling items for grab and go products. With its rustic kraft finish, the oven bag also complements Planglow’s multi-award winning hot takeaway packaging collection ‘Street Food’ which features a kraft and black world map design and includes a fast food tray, burger box, grease resistant sheets, noodle boxes and takeaway containers.

‘A paper cup has the lowest carbon footprint’ H

uhtamaki has participated in a life-cycle analysis study that surveyed the full carbon footprint of different types of cups used for coffee. According to the study, paper cups often have the lowest carbon footprint, and recycling lowers it further by 54%. Huhtamaki recently introduced a 100% renewable, plant polyethylene coated FutureSmart paper cup. This life-cycle analysis (LCA) on paper cups was carried out in 20182019 by VTT Technical Research Centre of Finland Ltd. It was commissioned by Huhtamaki and the Finnish paperboard manufacturer Stora Enso. “In many everyday uses, paper cups have the lowest carbon footprint, and they offer better food safety – they are always hygienic. Overall, the carbon footprint of a paper cup is small compared to the food itself. For example, for a take-away latte, paper cup accounts only for 4% of the climate impact. The remaining 96 % is coffee and milk production and the energy of making the drink”, says Richard Ali, Sustainability Director for

Huhtamaki Foodservice Europe-AsiaOceania. “The study focused on two main scenarios: paper cups used either in a café or taken as a coffee-to-go. In the café scenario paper cups were compared to ceramic cups, and in the coffee-to-go scenario paper cups were compared to cups made of reusable plastic and steel. DISHWASHING CAUSES THE BIGGEST CLIMATE IMPACT OF CERAMIC CUP The efficiency of washing is the major factor affecting the climate impact of ceramic cups, as it accounts for more than 90% of the total climate impact. Counting together the impacts of raw materials, production and efficient washing of the cup, a ceramic cup needs to be used at least 350 times before it has a smaller carbon footprint than a paper cup. If the paper cup is recycled, or if 80% of the material will be recycled after use, paper cups are always the better option from a climate change point of view. In addition, the efficiency or inefficiency of washing a ceramic cup

is not only a matter of climate impact but an overall food safety and hygiene concern. Paper cups are always hygienic and safe to use. REUSABLE PLASTIC CUPS IN TAKE-AWAY USE In the coffee-to-go scenario, the paper cups were studied with a plastic lid which secures the drink and prevents accidents. The study shows that a reusable plastic cup should be used at least 20 times to have a smaller climate impact than a paper cup. If the paper cup is recycled after use and/or it is made with a plant polyethylene (PE) coating, the breakeven point increases to 32-36 times. RECYCLING AND NEW MATERIALS LOWER THE CARBON FOOTPRINT The end-of-life solution has a major impact on the CO2 emissions of paper cups. When the PE coated cups are 100% recycled the carbon footprint of cups can be reduced by 54%. In Europe, the average recycling rate is 36%. The good quality fiber in paper cups can be recycled up to 7 times. November 2019 75


Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. E Commerce Datatherapy Ltd. Factory Grote Company Food Attraction Ltd. FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Retail Food Attraction Ltd. FSC BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Tortilla & Wraps Food Attraction Ltd. Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Food Attraction Ltd. New York Bakery Jacksons Bakery Mission Foods Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. Spreads Freshfayre Harvey & Brockless Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Extons Foods Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Ornua Ingredients Europe Southover Food Company Ltd. The FoodFellas Yoghurt Freshfayre Futura Foods UK Ltd. Ornua Ingredients Europe

Sour Cream Freshfayre CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Leathams Mizkan Euro Ltd. Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Mizkan Euro Ltd. Southover Food Company Ltd The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Leathams Southover Food Company Ltd The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK 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 Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Pauwels UK Piquant Southover Food Company Ltd. 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. 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. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns Freshfayre H Smith Food Group plc Royal Greenland Ltd. Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd Seafood/Shellfish Products H Smith Food Group plc Royal Greenland Ltd. Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Zafron Foods Ltd.

76 November 2019 SANDWICH & FOOD TO GO NEWS

FOOD WHOLESALERS Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams 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. Beef Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. 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. H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. 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 Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd.

Lamb Freshfayre Glendale Foods H Smith Food Group plc Sam Browne Foods Marinated Meats Food Network Meatballs Glendale Foods Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Zwanenberg Food UK Ltd Sausages Freshfayre 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 OILS Freshfayre ORGANIC PRODUCTS Beacon Foods Fridays Galliance UK Ltd. Leathams Pauwels UK Southover Food Company Ltd. PACKAGING Cardboard Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles (St Neots) UK Ltd. RAP Ltd. Tri-Star Packaging Supplies Ltd.

BSA Manufacturers & Distributors PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods 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 SOUPS Freshfayre Leathams Southover Food Company Ltd VEGETABLES & HERBS Canned Vegetables Caterers Choice Ltd. Freshfayre Princes Foods Ltd. Chargrilled Vegetables Beacon Foods Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre 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

ADELIE FOODS GROUP LTD. – REDMOOR Wimblington Drive, Redmoor, Milton Keynes, Buckinghamshire MK6 4AH Contact: Tamara Redding Tel: 020 8571 1967 tamara.redding@ ADELIE FOODS GROUP LTD. – SOUTHALL Unit 17-19 Armstrong Way. Great Western Industrial Park, Southall Middlesex UB2 4SD Contact: Tamara Redding Tel: 020 8571 1967 tamara.redding@ ADELIE FOODS GROUP LTD. – WEMBLEY Lords House, 656 North Circular Road London NW2 7AX Contact: Tamara Redding Tel: 020 8571 1967 tamara.redding@ ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Stephen Percival Tel: 01233 665533

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: Alex McLaren Ray-Odekeye Tel: 01244 533888

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

REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate,Avonmouth, Bristol BS11 9TP Contact: Jason Howell Tel: 0117 3295020 SAMWORTH BROTHERS MANTON WOOD Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Justyna Nowicka Tel: 01909 511800

Justyna, STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 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

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

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166

THE SOHO SANDWICH COMPANY Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed above support The British Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338 November 2019 77

BSA Suppliers Index FRESH-PAK CHILLED 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


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

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

Est, Northampton NN5 7US

S73 0BB

Lodge Way, Lodge Farm Ind. Contact: Orla McDonagh Tel: 01604 583421 Fax: 01604 587392

Way, Wombwell, Barnsley Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880



BD3 9TR Contact: Andy Hamilton COLPAC LTD

Enterprise Way, Flitwick, Bedfordshire

Contact: Bridget Friday

Tel: 01580 710250


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

Swan House, New Mill Road, PANTONE 1585 U


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

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

St Paul’s Cray, Orpington, Accreditation body: BSA

County Tipperary, Ireland


Fax: 01580 713512

Tel: +44 (0) 1525 712261

Benenden Rd, Cranbrook, Kent TN17 3PN

Contact: Sales Department

Chequer Tree Farm,

Fax: 01274 665214

MK45 5BW

Fax: +44 (0) 1525 718205


Tel: 01274 668771

FOOD ATTRACTION LTD. Langham Court, 21

Langham Road, Leicester LE4 9WF

BLENDERS Newmarket, Dublin 8, Ireland Contact: Julie Delany Tel: 00 353 14536960 Fax: 00 353 14537607 CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james

Tel: 01689 301203

EXTONS FOODS 5/6 Caldey Road,

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

M23 9GE Contact: Rachael Exton Tel: 0161 998 5734 Fax: 0161 902 9238

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

Tel: 0116 2744066

Contact: Neil Lindsell

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

Contact: Jake Karia

Kent BR5 3QD BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123

Accreditation body: BSA

Bradford, West Yorkshire

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

Gibson Street, Leeds Road,

Maulden Road,

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


1 Waterside Park, Valley


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

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

Fax: 01480 471989



Unit 10, Severn Way, Hunslet

London N1C 4AG

Leeds LS10 1BY

One Pancras Square,

Industrial Estate, Hunslet,

Contact: Yousaf Shah

Contact: Caroline Bartrop

Tel: 0207 7000044

Tel: 0113 277 3001

78 November 2019 SANDWICH & FOOD TO GO NEWS

FUTURA FOODS UK LTD. The Priory, Long Street,

Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522

JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146




West Yorkshire BD18 1QG

Walsall, W.Midlands

Imperial Place, Maxwell


Road, Borehamwood

Contact: Julie Smith


Tel: 01922 711116

Contact: Valeri Zhekov

Fax: 01922 473240

Tel: 0044 2035358857

26 Jubilee Way, Shipley

Willenhall Lane, Bloxwich,

Tel: 01274 596000 Contact: John Briggs


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

20 Victoria Road, Draycott,

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

Derbyshire DE72 3PS Accreditation body: BSA

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

Tel: 01332 320400

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park,

ORNUA INGREDIENTS EUROPE Spinneyfields Farm, Worleston, Nantwich, Cheshire CW5 6DN Contact: Paul Need Tel: 01270 611112 Fax: 01270 611113

Coventry CV5 6UJ


Contact: Richard Ledger

2nd Floor, Building 1,

Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@

Wharf Road, Ponders End, RAP LTD.

Enfield, Middlesex EN3 4TD

Road, Wimbledon, London

Tel: 0208 805 9222

Mansel Court, 2A Mansel SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700

Contact: Helen Swan Fax: 0208 804 9303 helen.swan@

Tel: 01527 894256


Fax: 02476 676660


MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road,

Unit 4, Grange Industrial PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200

London W4 5XS Contact: Craig Dillon

Estate, Albion Street, ROYAL GREENLAND LTD.


Gateway House, Styal Road,

BN42 4EN

Wythenshawe, Manchester

Contact: Robert Partridge

M22 5WY

Tel: 01273 596830

Contact: Solenne Labarere

Fax: 01273 596 839

Tel: 0161 4904246

Tel: 0203 6752220



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


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

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


Contact: Karina Sprigg

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101

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

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.

ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Richard Walker 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 SIGMA BAKERIES PO Box 56567, 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 SUBWAY Chaston House, Mill Court,Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: 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

Product Listing


Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

Save money and time

with the RJLasap wholesale delivery solution A simple, easy to use software system. • • • • • •

Standing orders Delivery notes Production Invoicing & accounts Ingredients & nutrition Handhelds etc.

Seamless links to labelling, EDI and accounting packages.

24/7 support, free installation & training

Visit or call 01962 761313

Snack and Sandwich production Customised, modular production line from simple standard to fully customised line

UVC-disinfection • germ-free conveyor

belts thanks to innovative UVC high-performance disinfection modules.

• These avoid crosscontamination • conveyor belt - easy release of the clamping force • easy removal of the belt support plates to allow good accessibility of all areas when cleaning • easy removal of the belt scraper (without tools) • easy removal of the rollers (without tools) • struts and joint surfaces with spacers


UNIT 2, BRIDGE MILLS, ROCHDALE ROAD, EDENFIELD, RAMSBOTTOM, BURY BL0 0RE Tel: 01706 82 5596 / 07710 723901 / Email:

80 September 2019 SANDWICH & FOOD TO GO NEWS

Classifieds 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




BSA New Member

Mizkan Euro is the European subsidiary of Mizkan Group, a familyowned, Japanese business started in 1804, which is the number one sushi seasoning supplier in the world. Headed by Kazuhide Nakano, Mizkan Group is a global business with over 210 years experience in producing high quality food products. Mizkan Euro has continued this worldwide trend of producing high quality food products by recently adding UK

number one brands, Branston Pickle, Haywards Pickled Vegetables and Sarson’s Vinegar to its portfolio as part of its growth plan, cementing its position as chutneys, relishes, pickled vegetables and vinegar category experts in Europe. The symbol and slogan of the Mizkan Group is inspired by the Global company vision of “bringing flavour to life”. The symbol, based on Matazaemon Nakano family crest,

shows three bars representing flavour, aroma and consistency, while the circle represents the perfect balance of these characteristics in each of the condiments. The Mizkan name and corporate logo reflect the proud heritage and tradition borne out of 210 years of ownership and market leadership of the categories in which it competes. November 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 Tom Allen (Soho Sandwiches) - Producer THE COMMITTEE Mark Jones (The Food Fellas) - Supplier David Ross (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 Samantha Brett (Waitrose) – Multiple Retailer Mark Arnold (Street Eats) – Producer Robert Dansey (Compass) – Catering Robert Potts (Greencore) – Producer SECRETARIAT Jim Winship – Director Sam Day – PR Manager

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 & Food To Go Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

82 November 2019 SANDWICH & FOOD TO GO NEWS

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