Sandwich & Food to Go News Magazine - Issue 185

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Sandwich food to go news INTERNATIONAL



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CONTENTS EDITOR SIMON AMBROSE t: 01291 636343 e: NEWS Page 05. Greggs has signed a delivery deal with Just Eat, as it expands its food service nationwide. This follows a successful trial with the company last year. The bakery chain’s decision is a coup for the takeaway app after Greggs tested it alongside rival Deliveroo in several cities. PROFILE Page 22. Award-winning sandwich and food to go independent TRADE has opened a third unit, the latest in Old Street, London. Page 50. Pure was founded in 2009 with the first store opening in Soho’s Beak Street. Now with 21 shops, co-founder Ed Bentley, looks back at their remarkable success story and the challenges they face today.

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Page 76. Marta Pogroszewska: Originally an economics graduate from Poland, Marta Pogroszewska’s rise in the food to go industry has been nothing but meteoric, writes Simon Ambrose. NEW TECHNOLOGY Page 18. Millitec Food Systems Ltd., designer and manufacturer of high care food processing machinery and robotics for the sandwich industry, has taken over a 20,000 square foot site in Draycott, Derbyshire, with a total investment of over £1.2 million, after a long search for the right premises. PLUS All the latest on the Sammies and Designer of the Year Awards.

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IGD’s Gavin Rothwell appointed to support Membership Services The British Sandwich Association is delighted to announce the appointment of Food Future Insights Gavin Rothwell as Director of Membership Services across the Associations which include the British Sandwich Association, the Pizza, Pasta and Italian Foods Association and the Café Life Association. Gavin Rothwell, as Director of Food Future Insights, has taken on the role to boost visibility of the Associations whilst supporting members with the various issues affecting the industries. His background in retail and particularly working within the food to go industry will place him in a great position to help bolster the Association’s

work representing members and driving awareness of industry issues. Gavin worked at IGD as Head of Food to Go and Senior Retail Insights Manager for almost 14 years. His work with IGD saw the business grow, tracking the latest trends and providing commercial insight within the industry. His new appointment comes under his work at Food Future Insights where he shares retail and food-to-go insights to inspire better growth strategies. He is running a series of breakfast briefings this year, which will provide association members with an opportunity to gain further insight into the industry and recent industry developments.

FRESH FLAVOURS, HOMEMADE TASTE & AWARD WINNING PRODUCTS We make our handmade products fresh everyday using the finest ingredients from trusted local suppliers


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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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Greggs signs a delivery deal with Just Eat GREGGS has signed a delivery deal with Just Eat, as it expands its food service nationwide. This follows a successful trial with the company last year. The bakery chain’s decision is a coup for the takeaway app after Greggs tested it alongside rival Deliveroo in several cities. Greggs launches first in Bristol and Birmingham. Delivery will then start in Manchester, Leeds, Sheffield and Nottingham in the spring, with a plan to achieve national coverage by the end of the year. The service will also be expanded in London, Newcastle and Glasgow. Greggs chief executive Roger Whiteside said: “We know from the trials we have carried out that our customers love the idea that they can get Greggs delivered directly to their door and we’re delighted to now be working with Just Eat to provide that service to our customers across the UK by the end of this year.”

Roger Whiteside

Just Eat UK managing director Andrew Kenny said: “We’re proud to be the only food delivery app that can bring you the likes of the Greggs vegan sausage roll wherever you are.

“This is an exciting exclusive partnership for Just Eat. Greggs has proved extremely popular with our customers, especially during breakfast, demonstrating that as a nation we love the convenience of getting our favourite food delivered – be it a Greggs bacon baguette and coffee on a Tuesday or your local Thai at the weekend.” Top-selling delivery items include the sausage roll, vegan sausage roll, steak bake and a breakfast deal that includes a hot drink, water or orange juice. There is no minimum spend but those wanting to eat at home must pay a £1.50 delivery fee, slightly more than the £1.20 cost of a sausage roll or vegan sausage roll. Roger Whiteside said the service worked despite the delivery charges because customers typically spent three times as much as someone visiting one of the bakery firm’s shops.

Pret denies food safety offence after customer allergic reaction PRET A Manger has denied a food safety offence after a customer reported having an allergic reaction to a sandwich. Bristol Crown Court heard the customer suffered a severe allergic reaction to sesame in a curried chickpea and mango sandwich on 26 November 2017. The firm pleaded not guilty to one charge of selling food not of the substance demanded, contrary to section 14 of the Food Safety Act 1990. A trial has been set for 2 November, according to BBC News. Kate Brunner QC, prosecuting, said: “The customer was a student called Isobel Colnaghi who bought a sandwich under the impression that it did not contain sesame, to which she was extremely allergic.

“She checked the shelf ingredients and asked a member of staff. She subsequently ate that sandwich and suffered a severe reaction.” Ms Brunner alleged the presence of sesame in the sandwich was not properly identified by the food chain. Jonathan Laidlaw QC, representing Pret A Manger, confirmed the company was pleading not guilty. The trial is expected to last up to four weeks.

TRADE opens third unit in London AWARD-winning sandwich and food to go independent TRADE has opened a third unit, the latest in Old Street, London. “We’re very pleased with the overall look and the response we’ve had so far,” says Frank Boltman, who founded the family-run operation, with wife Marion and son in law Alex Stone, Managing Director. “We’ve still got our trademark interior

fittings of copper pipes, but we’ve also got the addition of 150-year old Victorian floorboards on the floor and on the walls, and that’s given us a warmth to the interior without spending a fortune. We’ve also bought ourselves the Ferrari of coffee machines, a Marzocco Strata. Coffee is around 50% of our sales by value, so it’s obviously a very important part of the business.” February 2020 5


Crussh CEO Shane Kavanagh steps down CRUSSH Fit Food & Juice Bars is looking for a new CEO to lead the brand on its next stage of development. After almost four years at the helm, CEO, Shane Kavanagh, is leaving to take on a new and, so far, unspecified challenge. Shane leaves his role at the end of February, retaining an advisory position whilst a new CEO is recruited. In the meantime, Executive Chairman Jonathan Hart will lead the business and, together with the rest of the senior team, will pick up Shane’s responsibilities. During this four-year period, Shane has led Crussh from a 28-store London high street business, to an estate of 35, including the brand’s first sites outside London, in Birmingham and Bristol. He has also forged landmark franchise partnerships with SSP and Sodexo, initiated an exclusive retail range with Sainsbury’s, and introduced workplace catering in WeWork across London.

Crussh Executive Chairman Jonathan Hart is full of praise for the job Shane has done in leading the transformation of the healthy food and juice chain during his tenure: “Under Shane’s leadership Crussh has successfully evolved a strategy of franchise, concession and product supply which is now delivering

significant results. In tandem with this, Shane has navigated the core business through the most turbulent times ever faced by London’s food-to-go marketplace. “With the prospect of rapid growth for our product supply business, we now have a fantastic opportunity to develop Crussh as a national and international FMCG brand alongside our company-owned, franchise and concession stores. Crussh has the potential to significantly build on its leadership in the healthy foodto-go sector and we are looking forward to finding someone with the skills and experience to take Crussh onto this next exciting phase of our development. “We have an outstanding team at Crussh and I would like to thank Shane for creating a great future for Crussh and for leading the business with such passion and energy. He leaves with our best wishes.”

Urban Eat launches new post-Veganuary products URBAN Eat has launched three new products, designed with the postVeganuary ‘luncher’ in mind. The Core range will include: • Sriracha Chicken Wrap: chicken breast with a spicy sriracha mayo, carrot and ginger slaw and spinach in a spinach wrap, part of the Light Choice range and under 400 calories

mushrooms mixed in a hoisin sauce with spicy mixed grains, spinach and a sriracha dressing pot. The additions see two new wraps join Urban Eat’s portfolio following consumer demand, with more than 40 percent of shoppers buying tortilla products on a weekly basis. The launch also includes

The new additions to the popular Street range are: • Katsu Chicken Wrap: Southern fried chicken goujons with sweetcorn katsu slaw and spinach in a barmarked tortilla. • Hoisin Mushroom Salad (Vegan): Roasted

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the first salad offering as part of the brand’s Street range and aims to appeal to shoppers looking for world flavours in a cold option. Wayne Greensmith, Head of Category Marketing at Adelie Foods, commented: “As the UK’s number one sandwich brand, we know what sells. Our latest products tap into the hottest food trends and will give operators a point of difference. “Our Street range is best enjoyed hot, but not all of our customers have heating facilities to hand, so we’ve taken that on board and introduced a salad variant. Our new flavours take into consideration the latest trend for spicy food as we aim to become the number one food to go provider.”

Roadchef brings first McDonald’s Drive Thru to UK motorways ROADCHEF has launched the first ever McDonald’s Drive Thru to be located on the UK motorway network, at Roadchef Durham, located on the A1 at junction 61. Aga Edwards, Site Director at Roadchef Durham, said: We’re thrilled to now be able to offer our customers the option of a Drive Thru McDonald’s at Roadchef Durham, offering an incredibly convenient option for those on the go. Whether passing through on a daily commute or taking a break from a long journey, we provide a quick and easy place to grab a coffee or a meal for the whole family.”


UK Food Shows to Offer a 2020 Vision of the Modern Food and Drink Sector The UK Food Shows return this March (30th-1st April, NEC Birmingham) with a remit of providing 2020’s most comprehensive deep dive into the trends, products, challenges and opportunities that will set the food and drink agenda for the coming year. THE event unites five co-located shows under one roof, covering the complete supply chain in three comprehensive days of insight, innovation and inspiration. Food & Drink Expo joins Foodex, The Ingredients Show, National Convenience Show and Farm Shop & Deli Show, to create an unmissable proposition for progressive food and drink professionals across the industry. While the content of each co-located show has been tailored to meet the exacting requirements of its respective audience, The UK Food Shows are united by four overarching themes: Health & Nutrition, Sustainability, Technology and Consumer Insight; issues faced unilaterally that will filter down into every part of the show discourse. FOOD & DRINK EXPO For the past 26 years, Food & Drink Expo has been the flagship event for retail, wholesale and foodservice audiences focusing on finished products, and in 2020 the show returns, revitalised and ready to tackle the key challenges affecting the sectors. The Grocer Magazine’s Talking Shop Live is where these key themes will be

opportunity to see and sample literally hundreds of businesschanging products under one roof. Exhibitors such as Booker, Phillip Morris, Eat Natural, General Mills, Juul, Nisa Retail, Grenade and Weetabix will be bringing their latest, greatest innovations to the show floor and offering advice to retailers. *Source IGD debated. Grocer editor Adam Leyland will host several high-profile keynote speakers, alongside masterclasses, plenary sessions, live interviews and panel discussions centred around hot button, state-of-the-nation issues. Insightful input from MCA and HIM! will also help frame the debate and offer the most up-to-date market data and trends. Exhibitors including Bridor, Campden BRI, Radnor Hills Mineral Water Co., The Vegetarian Society and Coffee Central, will be bringing their latest new products and initiatives to the show floor. NATIONAL CONVENIENCE SHOW The meeting place for likeminded convenience retailers hungry for everything new in a market worth some

£47bn*, returns in 2020, with key issues such as crime, technology, political engagement, sustainability, plastics, CBD, health and wellness, food-to-go, social media and the ban on menthol cigarettes, set to be tackled head-on. The Retailer Hub will be the place to find business inspiration, bringing together a selection of leading suppliers, retailers and industry experts to share cutting edge shopper insight and business advice, alongside practical demonstrations. Crucially, the show offers 2020’s most compelling

FOODEX It’s no exaggeration to say that manufacturing is on the cusp of a fourth industrial revolution, centred on technology, automation and sustainability. As the UK’s premier trade event for food and drink manufacturing, processing, packaging and logistics, Foodex will be the place to learn more about ‘industry 4.0’ and meet the innovators – speakers and exhibitors – helping make sense of it all. Foodex Centre Stage will welcome lively debate and interactive masterclasses featuring leading speakers from across the industry, while the Foodex Competition Theatre will host one of the biggest dates in the butchery calendar – Premier Young Butcher 2020, while introducing a brand-new awards scheme.

For more on the shows or to register for FREE, go to February 2020 7


Greggs hands out £300

staff bonus following

“phenomenal year” GREGGS employees have received a one-off bonus of up to £300 after a successful year for the business. Around 25,000 staff received the bonus along with their wages this month, costing the company around £7 million. Some 19,000 staff who have been with the company before March last year will receive the full £300, while the remaining staff will be given £75 for every quarter they have been with the company. Shop floor staff and managers received the same amount. Greggs announced the bonus in its trading statement, which revealed a 13.5% increase in sales in 2019, partly due to the success of new products including its vegan sausage roll, which has now been joined by a vegan ‘steak’ bake. The company also announced plans to extend trading hours and make delivery more widely available, following successful trials. Chief executive Roger Whiteside said: “Our record financial performance in 2019 has enabled us to enhance returns to shareholders. I am delighted to announce that we will also be making a special additional payment to all of our colleagues across the business who have worked so hard to deliver this success in what has been a phenomenal year.”

However, Whiteside expressed concern that the planned increase to the national living wage from £8.21 to £8.72 an hour is likely to have an impact on the organisation’s costs. “Looking to the year ahead, we face strong sales comparatives and cost inflation headwinds present a challenge. However, with strong momentum in the business we see further growth opportunities across a number of channels as we invest in new ways to make Greggs more accessible and convenient for customers.” The cost of pork also continues to rise significantly, he said. Greggs had delivered a strong finish to what has been an exceptional year, he said. “The major investments we have made in recent years to make Greggs an attractive choice in the food-on-the-

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go market are delivering. Consumers are responding very positively and we have seen increasing visits from both new and existing customers. For our 2019 financial year, total sales grew by 13.5 per cent and companymanaged shop like-for-like sales grew by 9.2 per cent. In the fourth quarter companymanaged shop like-for-like sales grew by 8.7 per cent (Q4 2018: 5.2 per cent). “Growth continues to be driven by additional customer visits with strong demand across our traditional ranges and, of course, the huge popularity of our now-iconic vegan-friendly sausage roll. As we enter the new year, we have added to our veganfriendly menu with the launch of our ‘Vegan Steak Bake’ and our first vegan doughnut. In the year ahead we will continue to evolve our range

to suit a broad variety of dietary choices. “During the year we opened 138 new shops (including 45 franchised units) and closed 41, growing the estate to 2,050 shops trading as at 28 December 2019, 302 of which are franchised shops operated by partners in travel and other convenience locations. In the year ahead we expect around 100 net shop openings. “We have finished 2019 in a very strong financial position, despite having made significant investments in our strategic programmes and having enhanced shareholder returns by the payment of a special dividend of £35 million in October 2019. In the context of this exceptional year the board has agreed to make a special payment to employees, in recognition of their crucial contribution to business success. All of our colleagues will share in a one-off payment costing £7 million which will be paid at the end of January. “With strong momentum in the business there are clear opportunities for further growth as we begin to invest in new ways to make Greggs more accessible and convenient for customers. In particular we expect to scale up successful elements of our trials in the extension of trading hours and by making delivery more widely available.”


Operators optimistic despite UK market challenges Project Café UK 2020, Allegra World Coffee Portal’s report on the UK café industry, reveals the £10.5bn market comprises 25,892 sites across branded, independent and non-specialist operators. The UK branded coffee shop segment now comprises 8,222 outlets, with significantly reduced outlet growth of 0.9% indicative of restrained investment in the context of Brexit uncertainty and tough high street trading. Despite market turbulence and a more cautious approach to outlet growth among the UK’s branded coffee chains, trading at existing sites remains positive. Forty percent of industry leaders surveyed reported a 5%-plus trading uplift in 2019, up 9% on 2018. The cost of property, labour and the impact of Brexit were cited as the top three challenges facing coffee shops, with 56% believing there remains plenty of growth potential for branded café chains in the UK. One third anticipate improved trading conditions over the next 12 months – up 5% on 2018. UK CAFÉS BROADENING PROPOSITIONS High operations costs and reduced footfall are compelling many branded coffee chains to raise quality, diversify menus and focus on customer retention over outlet expansion. World Coffee Portal forecasts the UK coffee shop landscape will undergo further transformation in 2020, with major brands launching new formats, including travel kiosks, drive thrus, and specialised sub-brands. Prominent examples include Costa Coffee’s brand refresh at some existing sites, Pret A Manger’s expansion of its ‘Veggie Pret’ concept via the acquisition of high street rival, EAT, and Grind’s travel hub partnership with SSP. 5th Wave operators continue to blur the boundaries between cafés, casual dining, bars, and retail, with Caravan launching its Vardo restaurant concept and opening a café at London’s prestigious The Savoy hotel. SUSTAINABILITY AND PLANT-BASED MENUS GAIN GROUND Environmental concerns rose significantly in 2019 and were cited by industry

leaders as the most important consumer trend affecting the UK coffee shop market – rising from third place in 2018. Reducing reliance on plastic packaging, ensuring proper recycling is conducted and greater supply chain transparency were cited as the top three initiatives UK coffee shops should widely adopt. Major UK coffee chains are introducing a growing number of vegan menu items. Nearly one fifth of UK consumers surveyed frequently request a dairy-alternative milk with their coffee shop beverage. This trend is reflected in Costa Coffee’s and Pret A Manger’s removal of plant-based milk surcharges. Both chains significantly expanded their vegan food menus in 2020, while foodfocused market leader, Gregg’s, is hoping to build on the success of the vegan sausage roll with the launch of its vegan steak bake. World Coffee Portal observes the growing popularity of oat milk in coffee shops, which is now available across the UK’s branded chain segment, including market leaders Costa Coffee, Starbucks, and Caffè Nero. OUTLET GROWTH TO REGAIN MOMENTUM IN 2020 Greater clarity on the UK’s future relationship with the European Union alongside the consummation of major M&A activity, including Coca-Cola’s purchase of Costa Coffee, and Causeway Capital’s rebuilding of the troubled Patisserie Valerie brand, will contribute to increased investment and outlet growth in 2020, albeit at a disciplined pace. Growth is also expected across new channels, including drive thru, ready-to-drink (RTD) and non-specialist locations. World Coffee Portal forecasts the UK branded coffee shop segment will exceed 9,400 outlets by the end of 2024,

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displaying five-year growth of 2.7% CAGR. The coffee-focused sub-segment, which includes market leaders Costa Coffee, Starbucks and Caffè Nero, is predicted to exceed 6,000 outlets by the end of 2024, displaying growth of 2.4% CAGR. The food-focused sub-segment, which is led by Greggs, Pret A Manger, and Krispy Kreme, is anticipated to exceed 3,300 outlets, growing at 3.4% CAGR. Commenting on the research, Allegra Group CEO and Founder, Jeffrey Young, said: “Following two years of tough trading the UK coffee shop market has held up well against significant headwinds. We expect outlet growth to regain momentum during the next 2-3 years and forecast better times ahead for those operators that can readily capitalise on the opportunities and adapt to the challenges in what will remain a highly competitive market.”


Association Update HEALTHCARE The Association is in discussion with the National Health Service and the Hospital Food Review panel about setting new standards for the supply of high risk chilled foods in healthcare settings. This follows several deaths of hospital patients last summer from listeria. New guidance, drafted by the Association with member manufacturers and microbiologists, has been published on the BSA website and discussions are taking place about how this can be form part of the framework used for future tenders. Discussions are also taking place about how products can be handled better in hospital and care environments which are often excessively hot. The management of chilled foods in retail outlets within the sector, which include cafes and convenience outlets, is also likely to be covered. The recommendations of the Hospital Food Review are expected to be published in the next couple of months. ALLERGEN LABELLING There is still no news about the Government’s plans to require foodservice outlets, including sandwich bars, to provide ingredient and allergen labelling on packaged products. Although legislation was passed last September, the Food Standards Agency

backed away from its original deadline for issuing guidance on the requirements in October after being challenged by our Association and others. It is still very unclear what the requirements will be and the Association is advising businesses to wait before making decisions on what to do. In the meantime it is recommended signs are clearly displayed encouraging allergen sufferers to ask if they have intolerances.

event. In addition to market presentations, members will also be able to get involved in judging the new product awards with presentations from each of the finalists. BREAKFAST FOCUS FOR BRITISH SANDWICH WEEK A new approach is being taken to British Sandwich Week this year by focusing on promoting breakfast sandwiches. This

will be the first time a specific occasion has been targeted with the aim of building footfall. Discussions are taking place with Network Rail about another poster campaign across the rail network and with a national newspaper about producing a promotional supplement. Full details will be circulated to members shortly.

OBESITY CAMPAIGN Public Health England has dropped its annual Change for Life advertising campaign, which normally takes place at the start of a New Year amid rumours that the Government is reviewing its approach to targeting obesity. The Association has been challenging the viability of the targets for some time and has suggested to Government that the focus needs to be more on encouraging consumers to make better choices than setting targets that produce questionable results but which involve heavy cost for industry. It has urged Government to work in partnership with food businesses to encourage consumers to choose healthier options. BSA DAY The Association is to expand the Sammies Awards day (May 7) this year and turn it into an exclusive members February 2020 11


TRU LOVE AT FIRST BITE Designed with health and wellbeing in mind, TRU’s customers can expect fresh foodto-go and grab & go options, as well as an eat in menu in a chic, modern setting that raises the bar for independents


he bar for high street food to go and eat outlets in has been well and truly raised with the opening of new concept TRU, with its first location on Chancery Lane, London. Certainly it’s another example of just how rapidly standards are improving amongst quality independents, which are now startling to lift their food offer to match the excellence of their coffee. Designed with health and wellbeing in mind, customers can expect fresh food-to-go and grab

& go options, as well as an eat in menu in a chic, modern setting. “Our relaxed café and highquality menu is the perfect antidote to stressful living and a lot of the poor-quality food and coffee currently available on the high street,” asserts TRU founder Hewad Habibullah. “TRU has been made for people who believe in better when it comes to food, coffee and experience. It is tastier, healthier and faster.” With food prepared fresh onsite daily by fine dining style skilled

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NEW OPENINGS chefs, the TRU menu uses local, seasonal and organic ingredients to cater for all tastes and requirements including gluten-free, Paleo and vegan diners, to those looking for something that taps into world cuisine, indulgent or extra healthy day. The menu is also carefully designed to help counteract the stress of modern living and support digestive wellbeing (using the GAPS diet, recognised for its focus on cleaning the gut and keeping it healthy). Food includes a large range of poke bowls in the hot dishes section, but there’s also a large number of sandwich options (see inset), and salads. Breakfast is particularly interesting with variations on traditional themes including Middle Eastern Baked Eggs (shakshuka); curried eggs; Jalapeno and corn bread egg muffin; as well as some interesting porridge options such as the Cavemen: banana, ground almond, linseed, pumpkin seed and agave nectar. TRU has appointed Maurizio Ferraiuolo as Executive Head Chef. He comments on the menu: “The combination of ingredients, the cooking techniques and the portions have been carefully curated with loving attention to detail so that they are truly better for you. I believe the uniquely ‘feel good food’ menu will ensure TRU stands head and shoulders above its café competitors on the high street.” The new venue also expects to build a loyal customer base through its specialty coffee offering. The highly trained baristas and the state-of-theart coffee machine mean the team can offer exceptionally high-quality beverages. Seasonal Specials include the Turmeric Coconut Latte and Maho Matcha. With the latest ordering and payment technologies – including an online ordering and delivery tool coming soon – customers look unlikely

to be spending a lot of time in queues. Fast and secure payment methods also ensure a seamless experience. Unusually, TRU is also giving away a limited number of desk plants free every day to its customers as well as providing a 10% discount to students with ID. Hewad has high expectations for the concept: “At the very beginning of


this journey we asked ourselves one question, ‘Why settle for less?’. This ambitious view instilled in us a pursuit to upgrade. Fast forward to now and TRU is the change that we wanted to see for ourselves and for those who believe in better. The team are excited to continue pursuing better as we take onboard invaluable customer feedback to better our offering.”


Roasted chicken cheddar cheese, mustard butter in a rustic baguette Haloumi & sun-dried tomatoes


Guacamole, haloumi, sun-dried tomatoes in a rustic baguette

Veggie Bagel

Smoked Salmon

Peppers, courgettes, pesto, cream cheese, fresh bagel

Smoked Salmon Bagel

Tomatoes, pesto, cream cheese, smoked salmon

Roasted Vegetables

Cream cheese, cucumber, smoked salmon, cress

Roasted veg, mozzarella, basil, sun-dried tomatoes

Cheeky Cheese Treat

Courgette & Roquefort



Pulled teriyaki beef, cheddar cheese, kimchi, spring onion

Pastrami, lettuce, tomatoes, Romano

Grilled chicken, tomatoes, cheese sauce, mustard

Pulled Teriyaki Beef Citrus Chicken

Chicken breast, cheddar cheese, chili flakes, guacamole, coriander


Roasted vegetables, pesto, basil, lettuce

Courgette, mint, Roquefort, hazelnuts in a ciabatta


Chicken & Cheese Baguette

Roasted chicken, cheddar cheese, mustard mayo in a rustic baguette


Peppers, courgettes, pesto, cream cheese, basil in a rustic Baguette February 2020 13


Extended food to go at Edinburgh‘s


TRIANGLES Rachel Morgan and Emily Cuddeford are expanding the food to go range at their latest location in Edinburgh with a selection of new freshly made salad pots, bircher muesli and sandwiches. The fourth shop will offer an expanded sweet treat range too, including a selection of tarts and loaf cakes


xcellent food to go features heavily at classy bakery outlet Twelve Triangles, run by Rachel Morgan and Emily Cuddeford, their fourth outlet in Edinburgh – the latest in Dalry. The 500sq ft, 15-cover shop serves a selection of their signature sourdough loaves, sweet pastries, doughnuts, sandwiches and coffee and is proving a big hit with customers. Working entirely with cold prove, slow fermentation sourdoughs, the

Twelve Triangles breads and pastries work on a three to four-day cycle, with everything made and handshaped by the team of in-house bakers. No additives or improvers are used in their doughs. Sourdough breads on offer include white and wholemeal varieties, as well as more unusual loaves like charcoal, Miche, sunflower and rosemary seed and a porridge loaf. Rachel and Emily are expanding the food to go range at the Dalry location with a selection of new freshly

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NEW OPENINGS made salad pots, bircher muesli and sandwiches. The fourth shop will offer an expanded sweet treat range too, which will include a selection of tarts and loaf cakes to which guests can add Twelve Triangles’ signature cultured cream or jam or even their peanut butter cream cheese. The new bakery will offer a space to sit with a coffee and a pastry to meet and work, as well as a less formal, comfy area at the back of the shop for people who want somewhere to unwind and relax. The style will remain in keeping with the other three shops. There will also be a shelved wall section for takeaway selling Twelve Triangles bakery products,

coffee and also their retail range including the bakery’s varying flavours of caramel, which have developed something of a cult following, say the founders. Rachel and Emily comment on the Dalry opening: “We’re delighted to open our fourth shop in this vibrant area of Edinburgh, welcoming new customers as well as existing ones. This is becoming a really exciting part of the city for food-lovers and we hope Twelve Triangles will fit in well. We will continue to offer our customers the highest-quality products we possibly can as ultimately it’s them we are making our goods for. We also have exciting plans in the pipeline to add a workshop space to the Dalry site in early spring next year, so watch this space…” Twelve Triangles make all their products including their jams, custards, fillings and ricotta daily in their Edinburgh bakery, using local, seasonal and organic ingredients wherever possible. The shops stock a changing roster of caramel sauces too: from malted beer caramel to whey caramel. Aside from their loaves, there is a seasonal range of pastries which at any time might include the likes of

blackcurrant and pistachio croissants, raspberry Bakewell bars, a “vast range” of doughnuts and cinnamon buns. They also offer a vegan range including vegan morning buns with lemon and cardamom sugar. Rachel Morgan and head baker Emily Cuddeford’s backgrounds originated in Fine Art before they fell in love with baking. Twelve Triangles has four cafes and bakeries–one in Dalry, two in the Leith area of the city and one in the seaside area of Portobello. Famed for their slow ferment, small batch sourdough baking–the bakeries are now well known destination outlets for breakfast, brunch, lunch, picnics, and everything in-between. Twelve Triangles are developing increasingly high welfare and ethical practices when it comes to sourcing, says the company. They work hard to find ingredients that have integrity, from free-range eggs to meat with high welfare standards. They also use local produce as much as is possible and sell their breads and pastries to a number of high-end restaurants and wholesale customers in Edinburgh including Hawksmoor, The Little Chartroom and the Iain Mellis cheese shops. February 2020 15


FRI-JADO HIGHLY COMMENDED IN FCSI SUSTAINABLE CATERING EQUIPMENT AWARD HERALD EXPANDS BIODEGRADABLE RANGE FOR 2020 Quality disposables manufacturer and supplier Herald is stocking up on biodegradables for 2020 as demand continues for a greener, disposable offering across the UK’s food to go outlets and high street chains. Providing as full a selection as possible, Herald is offering a range of sizes in its double wall hot paper cups, including 8 oz, 12 oz and 16 oz sizes. The biodegradable selection is brown, while there are other double-wall paper options (cups and soup containers) in brown and black. The company is also expanding its bagasse range to include chip trays, burger boxes, noodle boxes and square, round and rectangle plates, in varying sizes. Herald has aimed to stay ahead of the trend for environmentally friendly and alternative products over the last few years, appealing directly to the takeaway and convenience markets, where demand is high. Its green solutions also include 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: “Our primary concern is to offer our customers affordable quality, providing the greatest variety and ensuring a full range of green options, including biodegradable products. “The market is changing and, although it is still very much price driven, many catering and food to go concerns have to consider credible eco-friendly disposable offerings to meet their own customer demand.” Tel: 0208 507 7900.

Fri-Jado’s range of Custom Counters was highly commended in the FCSI (UK & Ireland) Sustainable Catering Equipment Award 2019. The presentation of the award was made at a gala dinner on 14 November, during the Catering Equipment Suppliers’ Association (CESA) Annual Conference held at the Renaissance London Heathrow Hotel. Fri-Fado demonstrated that its Custom Counters incorporate innovative features, which deliver sustainability on several levels, not least in terms of energy efficiency. The counters feature the company’s unique and patent pending OmniCold refrigeration system, which works by blanketing the food on display from all sides. A low velocity air flow of approximately 120 m3/h/m circulates above and below the food. This feature combines the benefits of forced and static air flow cooling systems. The OmniCold air flow system, together with efficient LED lighting, DC fans, triple pane insulated side glass and a fully insulated shell, significantly reduces energy consumption to 4.54 kWh/day/m2 at 3M0. This figure is some 43% below the ECA Energy Efficiency Index threshold. OmniCold refrigeration technology,

(Left to right): Mike Littlewood, Managing Director, Fri-Jado UK, Gary Thacker, Director of National Accounts, Fri-Jado UK and Matthew Merrit-Harrison, Chairman, FCSI (UK & Ireland).

with low velocity air circulation, also delivers accurate holding temperatures, reducing the rate of growth of pathogens and spoilage organisms, whilst slowing down physiological, biochemical and physical processes within food. This helps to ensure that food is maintained at perfect quality and appearance, over extended periods, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration. Tel: +44 (0)1895 272227

FOOD CONNEXTIONS LAUNCHES GRUMPY PIG’S RANGE OF COOKED BRITISH BACON New for 2020 and in conjunction with a local manufacturer, Food Connextions has launched the Grumpy Pig’s range of Cooked British Bacon. This consists of back, streaky and diced bacon in both smoked and unsmoked options, with all the pork being sourced from the British Isles. The bacon is air dried then smoked using natural woods and roasted, giving it a stunning flavour. “We are always looking to expand the range,” said owner Stephen Andrew. “We like to think that what makes us different is we don’t just offer one type of bacon, but a range: dry cure, sweet cure, beechwood smoked, back bacon and streaky. We

16 February 2020 SANDWICH & FOOD TO GO NEWS

are also always looking for new ideas. “When the opportunity arose to work with a local producer and promote UK bacon alongside our fantastic products from the EU, it was a no brainer. We wish the Grumpy Pig’s all the best for 2020.”


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Jiffy Trucks line up for 2020 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!

Tel 01274 596000

To advertise call Paul Steer on 01291 636342 February 2020 17

Millitec Food Systems Ltd., designer and manufacturer of high care food processing machinery and robotics for the sandwich industry, has taken over a 20,000 square foot site in Draycott, Derbyshire, with a total investment of over £1.2 million, after a long search for the right premises. The move is expected to bring additional jobs to the area but also the development of a raft of exciting new ideas for the sector, including mobile, multi-purpose and versatile robotics for medium manufacturers. And there’s much, much more …. Simon Ambrose spoke to Managing Director Richard Ledger

New robotics for sandwich packing and delivery will be a game changer I

have to confess, I really enjoy talking to Richard Ledger and it’s way too infrequent – the last time was five years ago. Right at the forefront of technology, his excitement at what he and the team are creating in the world of robotics is palpable, dealing very much in innovation and new ideas, projecting into the not-too distant but rapidly changing future. A future, it has to be said, where ultimately there are very few people working in sandwich manufacturing other than technicians

18 February 2020 SANDWICH & FOOD TO GO NEWS

and management – in every area of production! Founded in 2005, Millitec is now a world leader in the design and manufacture of food processing machinery including ultrasonic cutters, depositors, conveyors and specialist robotics, supplying to customers across the globe. It’s a big name in the sandwich industry, supplying production assembly lines with robotics, particularly mediumsized manufacturers, with affordable equipment.

PROFILE the sandwich industry is that the ingredients are all different. It means that you have to identify them, pick them and place them. It’s a lot more difficult than traditional manufacturing. “We’ve also invested in new manufacturing equipment, so we’ve been able to bring a lot of the processes in-house that we used to sub-contract such as laser cutting, folding, tube laser and new machine tools. We’ve also put in our own conveyor belt manufacturing as well. That’s reduced our lead times for our kit, and it also means we can make spare parts for people, almost on demand.”

‘We can do most of the assembly on the production line without the need for people, but there’s still a huge way to go in other areas’ As a result of record sales and significant growth, Millitec had been searching for a suitable commercial property for some years, and finally identified Draycott as the ideal location for infrastructure, transport and employability. Managing Director Richard Ledger said: “We’re thrilled to have moved to our all-new site in Draycott. We have spent some time developing the site in line with our requirements for our ongoing expansion plans in the region. We have invested in the highest specification equipment including ultraprecise laser cutting machinery and an all new machining facility. “This will allow us to grow rapidly across the next three years as we expand our range of machines and robotics for the food industry. “On a personal note, I’m also pleased to be heading home, having grown up in the region.” The new site boasts a dedicated design studio with state-of-the-art design equipment, 3D print studio,

high-care robotics lab, clean room, CNC Machine shop, blast room and state of the art laser cutting machinery. The investment was supported by the Invest in Derbyshire service. The move will allow Millitec to treble its output and extend its ongoing R&D programme into energy efficient and time saving high-care robotics for the food processing industry. “We’ve moved from 4,500 sq ft to 20,000 sq ft, so we have a lot of room. It’s a massive leap for us,” added Richard Ledger. “But actually the biggest advantage it has given us is recruitment initially: we were out in the countryside before and now we’re almost equidistant between Nottingham, Derby and Leicester, which means we’ve been able to recruit additional staff. We now have six design engineers working on machine design, a robotics engineer, a machine vision scientist and a software developer that have all been recruited as well. We were really struggling to recruit the calibre of staff we needed where we were before. We’ve always had great ideas - now we can turn those ideas into reality. “We’ve built a brand-new robotics laboratory because the industry is crying out for robotics and there isn’t much suitable out there for highcare production environments - it also includes artificial intelligence and machine vision. The difficulty with

ROBOTICS IN THE SANDWICH INDUSTRY? So what is the penetration of robotics in the sandwich industry now? In an article in Sandwich & Food To Go News in January 2015, Richard predicted the following: “If you go into a sandwich production hall in five years’ time, I believe you will see just three or four people and four or five robots, instead of the 20 or so people you would find on a production line currently.” How accurate was he? “I was out on my timescale but probably not by much: the equipment we are now delivering is very much taking us to that position. We are just putting together high-speed automated lines now where all of the ingredient processing and protein weighing is done automatically, rather than having people on the line. I would say I was probably 12 months out, but if we’d found somewhere to move to sooner, I would have been spot on with my estimate at the time!” GAME-CHANGING PACKAGING ROBOTS “We’ve got robotics on the line pretty much nailed now. With the equipment we’ve already got designed and produced, we can do most of the assembly on the production line without the need for people. But there’s still a huge way to go in other areas.

“For instance, there’s currently only a little bit of traditional robotics currently in dispatch and packaging for picking up packaged sandwiches. “But we’ve got a new robot now that will put the lid on a sandwich, double stack a sandwich, put one half of a sandwich on top of another, and in the next month or so, will also be putting the sandwich in a skillet in the packaging machine! “This is a robot we’ve designed and built from scratch to be suitable for the hygienic environment. This could transform the industry, a real game changer! We are now building these to start shipping them. By the end of this year we would expect to have 100 of these robots, working on production lines, replacing people that would have been doing the job previously. “The great thing about these new robots is that they are mobile. Traditionally if you put a robot on a production line you would be bolting it to the floor and that robot would do only one job on one production line. That’s fine with large manufacturers where the production line is running 20 hours a day, seven days a week and

the payback is quite fast. “But for smaller manufacturers with rapid changeovers, that fixed robot is not a viable option. Our mobile robots overcome that problem as they can be wheeled from one production line to another within a couple of minutes. They will even work left or righthanded because we’ve made the vision system on them adaptable for either side.

‘We’ve got a new robot now that will put the lid on a sandwich, double stack a sandwich, put one half of a sandwich on top of another, and in the next month or so, will also be putting the sandwich in a skillet in the packaging machine!’

20 February 2020] SANDWICH & FOOD TO GO NEWS

PROFILE “Another exciting development is our mobile multi-head protein depositors, which again are adaptable for smaller manufacturers, as they can be wheeled from one line to another and are easy to clean. “The robotics side is almost the easy bit really. The real difficulty comes in working in hygienic manufacturing, and this is where our long experience in the sector gives us an advantage. THE NEXT FIVE YEARS? So what about the next five to ten years? What can we expect, I ask him? I’m prepared for anything here but his vision for the future really starts to feel like a scene from Fritz Lang’s futuristic film Metropolis. “Strangely enough, we’re just starting our next major development project which is delivery robotics. They will take ingredients from the chillers out to the production line as and when they’re needed. Once you start to do that, you can change the way a food factory looks because you haven’t got to chill down an enormous space and keep hundreds of people working within it. “You can change the physical structure of the factories to work without people being within them.

I’ve got this vision in my head of an ambient factory with just tunnels running through it for production lines serviced by robots and just technicians walking between them, as and when they’re needed. That’s where I think things will be in five to ten years’ time. But we will definitely get to the point where it is pretty much person free.” In the meantime, he’s got to think about training potential staff for the future, as well as trying to broadcast a message about how exciting a place the food manufacturing environment can be. Local schools and universities are the first port of call. “One of the things we’re trying to do is to get the local school kids involved with the robots. People think car manufacture is where it’s all at and they don’t realise how huge the food industry is – we’ve got to get people excited about coming and working in our industry and changing it to make it an exciting place to work in. We opened up the factory just before Christmas and had all the kids from the local schools in: they were making Christmas tree decorations by cutting aluminium snowflakes on the laser cutters, making stainless steel spinning tops on the CNC’s and engraving their names on the laser engraver. “We’ve also got Year 11 students coming in and hopefully they will be interested in the robotics side of things and the engineering. “We also work with universities. We’ve got a project running with Leicester University on Industry 4.0, integrating software into food manufacture; we’ve also got a KTP project, so we’ve got an associate from the university actually

embedded in the business; we’ve got a guy from Loughborough University doing machine vision and AI, so we can start to pick individual ingredients and place them with robots on the sandwiches. We’ve just put another proposal in with Loughborough University for these delivery robots as well.” What about the software house side of the business, which five years ago looked to be another fruitful area for company development, writing HACCP programmes for a number of sandwich manufacturers? Weirdly, this is now an area that has been overtaken by technology, showing that nothing stands still for long. “It’s very difficult to now separate software from the actual machinery. There is a phrase that’s now used extensively in automotive and that’s Industry 4.0 (the 4th Industrial Revolution ) which is all about integrating order processing and sales to ultimate customers with the manufacturing equipment. “There are big changes happening here. The sandwich industry has got to be in the position in future where there isn’t the differentiation between software and machinery – it’s all about the combined manufacturing process.”



Simon Ambrose visits Trade’s recently opened third outlet, its classiest venture yet

22 January 2020 SANDWICH & FOOD TO GO NEWS



’ve just come out of Moorgate Station and am heading up Old Street to find Trade’s new third outlet, always an exciting if infrequent event. I’ve followed them from the start and knew Frank Boltman from his previous sandwich bar venture in Soho, so it’s something of a continuing story from an enterprising family. But having gone some way I realise I must have overshot, and sure enough, retracing my steps and close to where I started from, there it is: a large, doublefronted unit, looking very on-trend and more than a match for any of the numerous hot-shot competitors I’ve already passed. Thinking about it, I stupidly passed it by because I was expecting a similar size of unit to the previous two openings, which were smallish and on secondary sites in nearby Commercial Street and Essex Road. Even though this isn’t far from the first two, it’s a world apart, very much into classy hipster territory with the added bonus of a busy office demographic – showing just how far Trade has come …. and how high their confidence is riding after the success of the first two. No wonder co-founder Frank Boltman is looking so pleased with life when we settle down with a flat-white at one of the long communal tables at the back of the shop. Looking around, it’s a large site but they’ve still managed to create the same cosy informality which so suits the New York style deli food they serve – very much their speciality – with their pastrami sandwiches very much the hot favourite with customers. The décor is fashionably minimal but not quite shabby chic, extending the characteristic style already established with the previous two stores, with large bore copper pipes the signature feature throughout, emphasising the Trade theme. There are Victorian floorboards, exposed brickwork and filigree light bulbs dangling from the ceiling to complete the stylish feel. “We’re very pleased with the overall look and the response we’ve had so far,” says Frank, who founded the family-run operation, with wife Marion and son in law Alex Stone, who is Managing Director of the business. “We’ve still got our trademark interior fittings of copper pipes, but we’ve also got the addition of 150-year old Victorian floorboards on the floor and on the walls, and that’s given

us a warmth to the interior without spending a fortune. We’ve also bought ourselves the Ferrari of coffee machines, a Marzocco Strata. Coffee is around 50% of our sales by value, so it’s obviously a very important part of the business.” BORED WITH THE CHAINS Interestingly, although they keep a sharp eye out for new expansion opportunities themselves, (Alex was previously in the property business) this opportunity came about through an invitation from the agents for the building–an old GPO sorting office, as Alex, who has joined us, explains. “We were invited by the landlords to have a discussion – the brief had gone out to the agents that they wanted an independent with no more than four branches. People are getting bored with the chains – bored with the offer, bored with the repetition and bored with the low standards. It was very flattering to be asked. “We had the original invitation in 2017 but were unable to take it up at that time. When we were asked again in 2019 we were ready for the opportunity. “Interestingly, the main tenant here is Turner Broadcasting and this is going to be the HQ, with CNN studios downstairs,” says Frank. “The funny thing is that we used to be around the corner to them in Broadwick Street and we used to supply them for breakfasts and buffets, so it’s very much a small world.” “When they heard we were coming here they reinforced the positive message for us,” adds Frank. Alex adds: “The new site has a lot more office space in the catchment,

although there is still some residential and that helps a lot at weekends. But customers around here are mostly techfaced, they’ve all got disposable and we are literally on the edge of the city. Moorgate is only 500 yards away and once the word gets around that there’s a new eating hole in town that’s doing something special, people start to flock in.” Frank’s wife Marion, who looks after the food side of things, chips in: “It also helps that customers know us around here – they will have visited us in Essex Road or Old Street, and that’s really important when you’re opening a new site like this.” NOT FOR THE FAINT-HEARTED Even with the previous experience of opening two sites, opening a new unit at this time is not for the faint-hearted. While property deals are undoubtedly easier to find currently, recruitment is an increasing headache for any operator, and one of the most difficult problems for independents is the sheer operational difficulty of maintaining three sites. For most there will be some distance to travel and traffic to negotiate, which all takes time. A manager needs to be trained up from existing staff or recruited to establish and maintain the standards and ethos of the first site. The new business has to be carefully watched, checking on the cash flow, shrinkage from staff you may not know that well or trust that much, and ensure that food quality and standards are maintained. And the danger is always that you can take your eye off the ball with the first business, which suffers as a result. February 2020 23


You’ve also got the problem of finding new or replacement staff, when Brexit uncertainly is making that side of things more difficult all the time. But Frank, Alex and Marion, who established their first successful award-winning café and sandwich bar eight years ago in Commercial Street, London and opened a second site in Essex Road in 2017, are dealing with these problems and making it work. ““The operational side is not too bad because we can actually walk between the three sites,” says Frank. “I also have a lot of operational experience from my Thanks for Franks days, when we had a large number of shops.” Alex adds: “There’s no doubt that two shops are definitely much easier to manage than three. Three means an additional 10-12 staff, including a manager and deputy manager. You have to pull some of the people from the established shops, but you still need to get a bunch of new staff, so the experienced staff don’t leave a gaping hole. We’ve got people who started as coffee operators who are now running shifts, but we have also bought in experienced managers. “The recruitment side is also not easy at the moment –and it can be really hard to get the staff you need. We sometimes have to use agencies …. staff know that they can get a higher salary if they go through an agency. “Brexit has also made it much harder to get good quality people – they are nervous about what’s going to happen and it certainly doesn’t help.

“The key thing for us is training and maintaining the staff that we have and growing them. It’s also really important for all the staff, including the manager, to be able to work the grill and be flexible enough to cover for absences. “Having said all that, the important thing is that it’s been really busy so far. It has been nerve-racking of course: when this was being built I could wake up in the night and have 30 different things to worry about – now that’s down to 27,” he jokes. “You certainly need a tremendous amount of conviction, confidence and a lot of guts to do this and we’ve certainly proved we’ve had those over the years. NICHE PRODUCT “It’s also very important to have a niche product – and ours is that we make everything ourselves, other than the charcuterie and bread and we don’t roast the coffee. “We make our own cakes, cookies, sandwich fillings, sandwiches, salads, quiches, sausage rolls, vegetarian, vegan products – we make all these ourselves, on site where possible or in our central kitchen. We also have a very varied breakfast/ brunch, and the pancakes in particular are really, really popular – no-one is doing pancakes. It’s a labour of love because they’re made by hand but we have a number of customers who come here just for them. “The menu as a whole is devised in such a way that if you work locally you can come here three times a day, five days a week and not have the same thing twice. But the first thing to get

24 February 2020 SANDWICH & FOOD TO GO NEWS

right is the coffee because if you can do that you’ve got them hooked. “Another big selling point for us is our new hand-sliced pastrami sandwich, which we’ve launched in Old Street. We are still smoking the meat ourselves, of course. “The reason competitors don’t do it is the expense involved: for every kilo of beef, you actually only get 500 grams. It’s difficult to get the product right, but we’ve now been doing it a long time and its very popular with customers. “You have to identify a consistent supplier as a first step – ours is in Wiltshire – and we know the beef intimately. It’s a 150-year-old family business.” While the food menu is virtually identical to the previous two sites, a new addition is likely to be tea-based cocktails as the premises is licensed, and opening hours look likely to be extended from 5.0-7.0pm. “We’re not looking to do dinners, but just have an informal offer for the evening,” said Alex. “It’s a new thing for us. It doesn’t require a huge investment on our part, so if it works, great. There’s a very smart bar close by and we’ve got Wetherspoons over the road to us, so hopefully it will provide a good alternative.” EXPANSION? It’s no good: I’ve tried to restrain myself, but I have to ask the inevitable expansion question! We’ve waited over two years since the last shop opened … is it likely to be as long again until the next one or do they now feel they’re on a winning streak and more confident about stepping up the rate of openings? “As far as new sites are concerned we will have to see what happens,” says Alex. “This is our baby at the moment and we don’t need the distraction of trying to open another store. Bringing this up to an optimal level where we can feel confident is our main aim, and then who knows…. “We actually look at a lot of sites and say no: it’s got to be right and if there’s anything like it’s got two or three sets of stairs off the street, it’s a no-no. “We just have a gut feeling about sites. We don’t stand outside and count the throughput but you have to know your areas. Interestingly, there was a time when you couldn’t give Old Street away – rents were very low at one point, but it’s all changed now. In the last 10 years this area has come right up.

PROFILE OPENING THE NEW BUSINESS Opening the new business has been relatively straightforward compared to the second site, once they had sorted everything out with the landlord. As mentioned, this was previously a GPO sorting office, so it’s been refurbished massively. “We’ve had to work within the landlord’s spec of course, but that’s fine.” Comparisons between their sites makes interesting reading. Commercial Street was empty and derelict when they took it on and they spent a considerable amount of money sorting out the carcass of the building, moving a staircase, screeding the floor, installing loos and a separate kitchen downstairs, as well as opening up the back wall and putting in beautiful and extensive French doors to bring in the light. The second site was even more problematic … and expensive. “That was a difficult site to build,” admits Alex. “It was in a terrible state. In some ways it was even more difficult than the first. The new site was derelict for three years when we got it. It may have been a Sainsbury’s back in the day. “We took it over knowing that there was a lot of work to do but you can never tell until you reveal a wall and see what damage is behind.” Old Street has been even worse – a basic shell with all services needed.

BRINGING HAPPINESS One thing that certainly hasn’t changed is the quality of the food offer. Trade is another establishment that falls into what might be called the new category of café/sandwich bars that excel in both their coffee and their food. “There are far too many cafes where the coffee is good but the food is just the same and very limited in terms of the offer. My view is that there’s no point in doing food unless it’s going to be special, and that’s what we are all about here,” adds Frank.

“Overall, opening the new shop has been an interesting experience, least of all because you have to really think hard about what the essence of the business is. “We came to the conclusion some time ago that Trade is about bringing happiness. It’s a place where you can come and eat interesting food, which is not the same as the offer you get from the multiples, and also have a great coffee in nice surroundings. But make no mistake about it, you have to be very good at what you do to achieve that simple proposition.” February 2020 25

H. Smith Food Group plc

30 years young

H. Smith Food Group plc began life in the food industry on 22nd January 1990 and celebrated its 30th anniversary in January 2020. In the thirty years of existence the company has moved from a compact portakabin to pur-

pose-built premises at Easter Park in Rainham, Essex, from where it runs its own fleet of delivery vehicles. The new home was completed in October 2014 and is installed with some of the latest technologies such as 540 PV panels on the roof to generate electricity

26 January 2020 SANDWICH & FOOD TO GO NEWS

and a state-of-the-art IT and telecommunications system. The company is run using an in-house built and maintained system that controls all aspects of the company’s accounts and logistics functions.

The directors believe that this strong commitment to certification ensures consistent product quality and customer confidence.

In recent years, consumer concerns over food safety have driven our industry to greater accountability and traceability. Consequently, the company now has two BRC accreditations with an AA grade being achieved for both Agents & Brokers, and Storage & Distribution. The directors believe that this strong commitment to certification ensures consistent

product quality and customer confidence. As one of the UK’s leading independent frozen food service companies, H. Smith has continued to focus on keeping abreast of the changes in the food business and up-to-date with evolving market trends. Heavy investment has been made in the manufacturing and

food-to-go markets over the last three years, ensuring that the company is fully equipped to meet customers’ requirements. The range of protein products for manufacturing is continuing to grow, consisting of core lines along with bespoke products for individual requirements.

How it all started The idea of H. Smith Food Group plc came about in late 1989 during a somewhat heated discussion I had with fellow founding director, Steve Bacon. He had sold me some goods that, for some reason, did not meet my approval. We realised over breakfast in the Cock Tavern, Smithfield, that we had a very similar vision of the future of our industry.

I’m immensely proud of what the company has achieved in the intervening thirty years. As I sit in my office at our new facility in Rainham, the portakabin in the farmer’s field in Chelmsford seems but a distant memory. Here’s to the next thirty years!

Chris Smith

Managing Director

We are proud to be category sponsors at the 2020 Sammies for the 4th consecutive year January 2020 27


High-street chains join innovative pilot to tackle single-use plastic PLASTIC pollution campaigning organisation City to Sea has launched an ambitious pilot with retailers, independents and high-street chains including LEON, Neal’s Yard Remedies, Pret, Morrisons, ASDA and Waitrose to champion refillable solutions in a bid to cut pollution caused by single-use packaging. The pilot is the first of its kind and a natural step in the planned expansion of the award-winning Refill campaign, which already connects over 250,000 app users with over 30,000 independent businesses, transport hubs and retailers across the UK where they can fill up their reusable bottle for free, removing the need to buy bottled water. The 3-month trial is taking place in Oxford and Bristol, where the Refill campaign started life in 2015. App users in these locations are able to use the free app to find out where to fill up not just their water bottle, but also their coffee cup, lunch-box, groceries and even cleaning products and toiletries. The food to go sector is growing; an IDG reported in July this year that the UK food-to-go market is forecast to be worth £23.4bn by 2024, up from £18.5bn in 2019, growing by 26.4% and a Mintel report from 2018 shows that 75% of consumers eat lunch on the go every day of the week. It

is therefore vital that consumers are offered a plastic free alternative, it says. The expanded Refill campaign will, for the first time, connect conscious consumers, that are looking to reduce their use of single-use plastic, with all the locations across the UK that are offering refillable options and will also highlight discounts that reward them for bringing their own container. Already signed up to the pilot are: LEON, Pret, Neal’s Yard, Morrisons, ASDA, Costa and 70 independent businesses in Bristol and Oxford including River Cottage Canteen, Better Food Co in Bristol and Jericho Coffee Traders and Organic Deli Café in Oxford. Involvement in the scheme has a number of benefits for business. By offering reusable or refillable options they can not only save money on packaging and waste management costs, but also gain consumer trust and satisfaction. Research has shown 85% of people would view businesses that offered Refills for food and drink a lot more positively and almost threequarters of Brits are willing to use food refill services in order to cut down on waste and improve food sustainability for the environment, a Global data study revealed. Rebecca Burgess, City to Sea CEO, welcomes the level of commitment

28 February 2020 SANDWICH & FOOD TO GO NEWS

from so many independent businesses who have been pioneering refill options for some time and celebrates LEON’s involvement in the pilot, as the first major UK food-to-go chain to trial offering hot food in this way. “It’s fantastic to see LEON blazing a trail in the sector and letting its customers try out bringing their own containers for selected food items, as well as hot drinks and water. We hope that their example will show other food-to-go chains that it’s infinitely possible to achieve this whilst ensuring food safety and customer satisfaction.” The UK is a nation that loves to eat & drink on the go and consequently, packaging from the food-to-go sector is a huge cause of marine plastic pollution. Take-away food containers and cups are consistently in the top 10 most commonly found items on beaches and rivers in the UK and around the world. In 2018, over 1.13 trillion items of packaging–most of them plastic–were used for food and drinks in the EU alone. It is clear as this market grows that a solution to single use waste is needed to keep pace with growth. Rebecca Di Mambro, Head of Marketing for LEON, said: Sustainability will be the defining issue of our time, and it’s our mission to be the first generation to leave the planet in a better state than we found it.”

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Environmentally friendly packaging for baker Polarbröd S

wedish baker Polarbröd has introduced a raft of sustainability measures in recent times, including environmentally friendly packaging for all its products. The Nordic flat bread and thin bread specialist, which supplies to the UK food service and food manufacturing market via Central Foods, has phased out fossil-based plastic bags and now all its plastic bags are made from mostly renewable materials and are 100% recyclable. The packaging is made from sugar cane which is 86% renewable. Since introducing the environmentally friendly switch, the equivalent of some 86 million fossilbased plastic bags have been removed from circulation. “The purpose of packaging is to protect its contents,” said Jenny Jeppsson, Concept Manager, at Polorbröd. “It has been very important to us to make sure that the new sugar cane bag, also could manage these requirements and keep the high quality of the bread. We’re happy that we managed to find such a bag. Today, our bags are almost entirely made with renewable raw materials. This means fewer fossil-based emissions.” In 2012 Polarbröd identified the four most important areas in its business that it needed to work on to decrease its impact on the environment and become more sustainable. These were ingredients, transport, packaging and energy. At the same time, the company, which is Sweden’s third largest baker, set goals for the next ten years, in the hope of becoming completely sustainable by 2022. As well as achieving success with its plastic bags, the company has

also already become self-sufficient in renewable energy and a supplier of renewable energy to the electricity grid after installing four wind turbines. In addition, Polarbröd now sources 65% of its ingredients from Swedish agriculture, and, as it becomes possible, is committed to swapping more and more ingredients for sustainably produced options. Some 75% of its bakery products is now transported via rail too. “Research shows that ingredients account for most of the climate impact of bread, so we are working hard to increase our purchase of more sustainably farmed flour,” added Jenny. “We have calculated the climate impact of some of our products. The impact covers emissions from the farm through the baking, packaging and freezing processes. When we compared the climate impact of our 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

30 February 2020 SANDWICH & FOOD TO GO NEWS

products, Rågkakan (Polarbröd’s Arctic Round, 30g), has a climate impact that is almost 20% lower today than 2008. One kilo of Rågkaka generates 0,4 kilos carbon dioxide equivalents. This can be compared with, for example, beef meat that generates about 27 kg CO2e and cream which generates about 5 kg CO2e per kg product.” Polarbröd bread is frozen directly after baking in accordance with Northern Swedish traditions and, thanks to this traditional method, it keeps the freshness without using preservatives. It’s almost like time is frozen – meaning that the bread is as fresh when it is thawed as it is when it is first baked. A family run business that has been baking bread for five generations, Polarbröd has a long history stretching back 140 years. Polarbröd breads are available to foodservice customers in the UK exclusively via Central Foods. For more information, visit www. aspx


Low cost, one stop Give your customers the opportunity to choose a considered, eco-friendly alternative with Herald’s full range of paper and cornstarch products. From double wall hot cups to soup containers, plates, bowls, chip trays and boxes, in a full range of sizes, Herald offers a wide and varied selection of biodegradable, quality ‘food to go’ disposables, allowing you to boost your eco-credentials while meeting customer demand for a more environmentally-friendly choice.

See how Herald can offer you a better alternative Tel: 0208 507 7900

Colpac launches new range of packaging for Hot-Food-To-Go and delivered meals markets

Photos: Oporkka/iStock, Wavebreakmedia/Shutterstock, Bender’s Paper Cups


Growing demand from retailers and food service operators for packaging solutions to meet consumer expectations for restaurant quality hot-food-to-go (HFTG) and delivered meals have been the catalyst for Colpac’s latest food packaging creation – the Stagione range. Stagione is available in three different sizes–500ml, 750ml and 1000ml–in a unique rectangular rimmed tray construction with rounded corners, that features the same base footprint, for merchandising and stacking ease. A simple plug fit ‘same size fits all’ lid, in three material options; Kraft PP lined paperboard, rPET and PP completes this innovative range. The range is fully recyclable and provides a carton board option for retailers and food service customers looking for a securely lidded pack with the added option of being able to print on pack. The range will be officially launched by Colpac at the forthcoming Packaging Innovations show Stand D10. Each of the three bases and the Kraft lid are constructed entirely from FSC certified material, and the whole range is recyclable within current and proposed guidelines. Significantly, due to its rigid construction, the Stagione range answers

the need for easy to fill, stable packaging. The pack is ideal for a kitchen or a production line as its nestable, rigid and rimmed construction means it can be easily lidded or heat sealed, manually or mechanically. With the food delivery market expected to be worth £6.3bn by next year, the Stagione range provides an optimal solution for this booming market. Heat retention is excellent across the delivery chain with a tight-fitting vented carton board lid that protects the contents from spillage and heat loss; it offers the option to use print and labels to communicate brand and ingredient messaging as well as tamper evidence. The range has been specifically designed with the complex needs of hot hold cabinets in mind. It makes hot holding and selling Food to Go or delivered meals easier for operators who want high performance in a carton board, printable pack that also enables freezing and microwave reheating.

It is available as a stock item, but also as a bespoke pack with a variety of linings and print finishing options. “Growth of hot-food-to-go has exploded in recent years, alongside the delivered meal market. Consequently, retailers and food service operators are seeking innovative pack solutions which can protect and preserve the quality of a dish from the point of fill, through hot hold or delivery to reach the consumer in optimum condition.” explains Colpac’s Head of Marketing & Product, Kate Berry. “The Stagione range is essentially a ‘pack for all seasons,’ packaging for both chilled and hot-food-to-go. We are delighted to launch this unique range at Packaging Innovations as this provides us with a platform to reach a vast audience.” To see the Stagione range and other packaging solutions from Colpac, visit stand D10 at the forthcoming Packaging Innovations Show, NEC Birmingham.


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Coco di Mama replaces plastic bottles with canned water INNOVATIVE Italian-to-Go brand Coco di Mama has made the decision to completely remove all plastic water bottles from its shelves, saving 180,000 plastic bottles per year. The company is replacing them with an infinitely recyclable alternative to plastic bottles, with resealable canned water from CanO Water. This is made from an average of 60% recycled content, compared to plastic water bottles which are made from 50% recycled content. It can be recycled and back on the shelves in around six weeks. Customers can also get free tap water refills in all stores with their own reusable water bottle, or glasses are available for non-takeaway customers. Since plastic bottles are so thin, they can’t be recycled into more plastic bottles. Instead, their fibres are used in things like carpeting, clothing and sleeping bags. Recycling plastic is also more complex, leads to degradation and has lower reuse rates than aluminium. 75% of all aluminium ever produced is still in productive use, having gone through countless loops of its lifecycle. Additionally, because aluminium is lightweight and cans make efficient use of space, less transport is usually needed than for plastics or glass. Less power is also needed to chill drinks in cans.

Aluminium cans also use 95% less energy to recycle, with recycling rates in the UK at 74%, demonstrating a huge emission saving. Being far more valuable than glass or plastic, cans help make municipal recycling programs financially viable and effectively subsidise the recycling of less valuable materials in the bin. They are recycled over and over again in a true “closed loop” recycling process. Glass and plastic are typically “downcycled” into products like carpet fibre or landfill liner. With approximately 8 million tonnes of plastic ending up in the ocean each year, the war on plastic is still raging on and not enough is being done about it by brands and businesses, says the company. Annual consumption of plastic bottles is set to top half a trillion by 2021, far outstripping recycling efforts and jeopardising oceans, coastlines and other environments (Guardian). According to a recent report in the Independent, there are ‘More plastic water bottles being sold in the UK than ever before’. Sara McCraight, Head of Brand at Coco di Mama, says: “Unless we make some big decisions to help customers make the right choices to stop using

plastic bottles, it’s not going to get any better. We monitor our customer feedback trends really closely and the biggest thing they are asking us is to reduce the amount of plastic packaging we have in our stores. “We’re happy to have found a great alternative that we think our customers will love without having to compromise – a great product at an affordable price point (£1) and the right decision for the planet too. “The water in a can stays colder for longer, so actually tastes more refreshing than a plastic alternative. What’s clever about the larger size CanO Water options is that they’re also resealable, which is one of the drawbacks of a typical canned drink. “It’s important for us to be clear that we’re not claiming to be perfect, but we are trying to be better in all the decisions we’re making as a brand and business. “The choice to remove plastic water bottles is certainly not going to make us any money and will likely cause a hit to our profitability in the short-term as they cost us more, but we believe it’s the right thing to do for the long-term. “We’re on a mission to completely remove single-use plastic and would encourage everyone else to do the same”.

34 February 2020 SANDWICH & FOOD TO GO NEWS


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Awareness and product knowledge is key for operators WITH 56% of packaging and other ‘non-food’ waste thrown away that could have been readily recycled, awareness and product knowledge is key for operators, says Harry Rice, Product Manager for Consumables, Nisbets. “As the food to go market is on the rise and set to reach the value of £23.4bn by 2024, the need for sustainable packaging solutions grows with it. To meet consumer demand, Fiesta Green provides a wide range of sustainable packaging and disposable alternatives, including coffee cups, straws, and cutlery, that offer an environmentally friendly solution for single use servings. “A core component to any on the go offering, the disposable cutlery is made entirely from renewable FSC approved Betula wood, kinder to the earth than standard plastic cutlery,

and will biodegrade quickly and safely – without compromising on sturdiness or comfort. “Equally, the takeaway containers are made from recycled sugarcane, making them sustainable and creating a smaller carbon footprint than polystyrene alternatives which are not currently recyclable. Not just great for the environment, this compostable packaging is also strong and practical, perfect for serving a variety

of hot and cold dishes in fast paced catering environments that will impress consumers more familiar with plastic variants. TYPES OF PACKAGING “Compostable food packaging is made from plant-based or recycled materials and can return to earth quickly and safely as soil when composted in the right environmental conditions. The major benefits to the environment

are that compostable packaging requires less carbon to produce, reduces the amount of waste sent to landfill and provides the earth with life-promoting nutrients. “Compostable packaging is similar to other biodegradable packaging, but there are some differences. Biodegradable products also have no set timeframe in which they will break down into the earth. Certified compostable packaging, as featured in many of the products manufactured by Fiesta Green, have a guarantee that they will breakdown under specific industrial composting facilities. In the right conditions, the compostable packaging will fully compost within a 12 week period. “By making the switch to eco-friendly disposables, you can take small steps towards a cleaner, greener and more sustainable environment within your catering facility.”

Delipac’s PEFC Certified Packaging DELIPAC is an award-winning, zero plastic barrier product that has been eight years in development. Produced entirely from PEFC virgin paper fibre, its unique aqueous coating provides the barrier that makes it a complete and sustainable food packaging solution. Conceived and designed to solve the end of life packaging crisis, it has been engineered to provide broad and robust capabilities, dispensing with the need for PE and film laminated paperboard packaging. This means that the product can be disposed of easily and harmlessly in any waste stream with no segregation concerns for

the consumer. It fully recyclable, biodegradable and compostable. In addition to its PEFC-certified sustainably sourced raw material, the product is also Carbon Balanced (via World Land Trust’s offsetting scheme), and has food safety and product compostable certifications. It is self-sealable, freeze-able, oven-able and microwave-able making it ideal across a range of packaging sectors which include: food-to-go and ready meals, fresh produce, confectionery frozen food, ice cream and convenience food. National paper merchant Denmaur Paper Media has been appointed as the sole stockist of

36 February 2020 SANDWICH & FOOD TO GO NEWS

Delipac for the U.K. and Ireland. They operate a PEFC, BRC and ISO 9001 certified warehouse and have a just-in-time service with complete product support to packaging producers and converters. Awards include Packaging Innovations Ecopack Challenge 2017 winner and Global Good Awards finalist in the Best Eco Product category.

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Making the right packaging choices to make a real difference THE UK food to go sector is growing rapidly and IGD Retail Analysis predicts that it will grow 26.4% over the next five years to be worth £23.4bn by 2024 – more than double the 12.5% growth rate expected in the wider food and grocery retail market. With the sector growing so fast, it is crucial that the industry considers the environmental impact of its packaging and makes the correct, well informed decisions. “Our aim is always to inform, educate and then provide the most appropriate and environmentally friendly packaging solutions,” said Celebration managing director Nick Burton. “Establishments first need to discover which waste collection methods and facilities are available to them locally and align their packaging choices to those options. We generally recommend following the guidance produced by WRAP (Waste and Resources Action Programme), but we are happy to advise customers so that they make the correct choice for their particular application. “Caterers certainly need to ensure that they have adequate collection methods and facilities ‘in-house’, but ‘food to go’ literally means that food packaging leaves their premises. So ensuring its disposal doesn’t undo all the good they’ve achieved inside their establishment means making the right packaging choices.” Today’s discerning customers demand fresh, local, natural, organic, vegan, and other free-from food options, but they are also becoming increasingly interested in the provenance of its packaging. The issue for post-consumer packaging waste is ‘end of life’, so the right choices need to be made to ensure that packaging does not go to landfill, but is reused, recycled or commercially composted. And what the packaging is made from is just as important. “As a leading food service sector supplier, 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 Nick Burton. “We appreciate that it

can be very difficult to choose packaging which is functional and cost effective whilst also having the lowest possible environmental impact. 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. “Our EnviroWare range provides exciting and innovative eco-friendly food packaging, which contributes to our customers’ green offering and credentials. Our compostable packaging includes: cutlery, dinnerware, cups, platters, portion pots and other catering products and disposables. Once used, this range of packaging can be commercially composted along with food waste, where facilities exist.” SUSTAINABLE MATERIAL CHOICES Celebration and its EnviroWare range offers packaging made from a wide range of sustainable materials including bagasse, PLA, CPLA, wood and paper. Bagasse is a natural renewable and sustainable fibre material made

38 February 2020 SANDWICH & FOOD TO GO NEWS

from sugar cane (after the sugar has been extracted), and is used to make EnviroWare portion pots, cups and lids, as well as boxes / clamshells, plates, bowls and trays. We have a growing range of products made from FSC (Forest Stewardship Council) certified paper. EnviroWare paper cutlery, new 1oz and 2oz paper portion pots and Vegetarian society approved paper straws are all genuine eco-friendly alternatives to single-use plastic items. The paper that produces these ranges, comes from sustainable forests and once used the items are commercially compostable. SPREADING THE GOOD NEWS “We believe that caterers should involve their customers in their sustainability story, telling them about the packaging choices they’ve made,” said Nick Burton. “This will help them to understand their role in ensuring a responsible ‘end of life’ for the food packaging from their establishment and improve their environmental sustainability credentials.”


Planglow expands popular Botanical Plus range PLANGLOW’S colourful, compostable eco-packaging range, Botanical Plus, has experienced huge growth over the last year. The Ecopackaging and labelling expert introduced an additional eight essential grab and go items, and will be launching further products to the range in 2020 following its initial success. With an ever-growing number of consumers becoming more conscious as to where the products they buy are coming from, and the environmental impact that these products have, Planglow’s sustainable, plantbased packaging continues to grow in popularity. Botanical’s vibrant design comes in three fruity shades – Berry, Lime and Mango.

Developed to appeal to a youthful market, the range has doubled in popularity – with some products, such as the Standard-Fill Clip Pack Wedge, seeing a growth of 415%. The product has been adopted by schools and universities in particular, who enjoy the vibrant and eyecatching design. The product can be composted at home or industrially compostable where facilitated. Recently, Planglow has partnered with PRM Waste Systems to offer caterers a closed-loop solution for their food and waste. Their biodigesters turn food and compostable waste into soil improver in as little as 24 hours – demonstrating how packaging can look good whilst not costing the earth.

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Chutneys, relishes and sauces: “a category rampant with innovation”

World food, hot eats, a growth in snacking and gourmet sandwiches … Food To Go is changing more radically than ever, in the hands of a health, eco and cuisine conscious consumer, says Jan Docker, MD of historic pickling dynasty, Shaws; but a dollop of salsa could be all it takes to stop you being left behind. We’ve been making chutneys, relishes, and sauces for 130 years and have continued to do so by adapting our offer. Sometimes out of necessity: a lack of ingredients during WWII stopped production of our famous Shaws Relish, for example. Sometimes by spotting opportunities: gearing up our vinegar production for preserving limited produce during WWI, for instance. But predominantly by anticipating consumer demand: such as supplying pickled onions to fish and chip shops in the 70s, the leading Food To Go outlets of the time. And never before has the FTG category faced such a breadth or frequency of changing trends and complexity of consumer behaviours. Climate fear, health awareness, allergy concerns, changed eating cultures, more adventurous travel and more educated, discerning palates are all playing their part in changing the

FTG landscape; further driven by an associated move towards plant-based and flexitarian diets, with two million Brits now vegans or vegetarians and an incredible one in three flexitarian. The positive upshot is a category rampant with innovation.

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These are exciting times for our food technologist, as a result. Not just in creating new flavours in response to more sophisticated consumer demand particularly characterised by the ‘heat, sweet and spice’ triumvirate propelled by the surge in global cuisine interest - but also in new applications for our products, as sandwiches are joined by hot eats, said world food and a growing trend for snacking. One of our responses is to work on salsas and dips, which are naturally lower in sugar, and to develop predominately with ingredients that would be found in a home kitchen; to chime with growing health concerns. While also addressing the rise in hot eats through the development of world food sauces for pasta, noodle and rice pots. Our Herby Tomato Sauce is notably one of our most popular products at the moment, in line with this growth area and with an expanding demand for international cuisine.

Add a touch of magic to any sandwich with Geeta’s Chutneys Great for your Christmas Dinners, Curries, and Roast Turkey sandwiches Product information and samples: Contact Geeta’s Foods Ltd on 020 8450 2255 or at Stockists: Contact Pettywood & Co Ltd on 01264 345500”

To advertise call Paul Steer on 01291 636342 February 2020 41

CHUTNEYS & SAUCES Here too, change is afoot. Indian, Mexican and Middle Eastern cuisines are chiller staples now, but rapidly emerging are the next big names in Street Food, such as Korean, Vietnamese and Southern Italian. Millennials, in particular, are looking for foodie adventures and we are responding with a range of savoury jellies and sauces, including Smoky Chilli Jelly and Smoky Bean Salsa, that add not just moisture and texture, but an immediate street food authenticity and depth of flavour to everything from rice and tacos to Jackfruit and falafel, as well as elevating the humble sandwich. Not quite so humble these days, however. Sandwiches are also evolving. Witness last year’s Instagram sensation: a £14 Iberico Katsu sandwich from London sandwich shop, Tou (panko crumbed pork neck fried in lardo, with cabbage and raspberry sauce, as you ask).

The stage is set for a sandwich revolution, focused on artisan breads, well-sourced ingredients and unusual combinations of flavours. And highend sandwich shops are springing up around the country in response, from Kings Cross’ Sons & Daughters up to Edinburgh’s Bross Bagels. In answer, our range of heritageinspired chutneys adds immediate class to a sarnie, combining the likes of Fig & Honey, Spiced Apricot & Ginger and Beetroot & Horseradish, to not only deliver that complexity of flavours that consumers increasingly want, but also provide the added value of a superfood ingredient. An artisanal makeover in a spoon, in short. Condiments and sauces, are, in fact, a perfect shorthand for adding context, depth and gourmet credentials to an offering – whether that’s adding seasonality, in a dollop of Winter Spiced Chutney or a lashing of Barbecue Sauce in the summer,

or named-chilli-authenticity to international cuisine. Nevertheless, the traditional sandwich will always have a market, and the bulk of foods using our products – which include pies, quiches and sandwiches – still rely on such stalwart combinations as Cheese & Pickle, Cheese & Tomato Chutney and Ploughman’s & Piccalilli; and our most popular products for the Food to Go market are still Sandwich Pickle, Onion chutney, Mango chutney and Tomato chutney. You can rely on Shaws for all your FTG staples, then, but we’ve also got a taste of what’s to come in the FTG future. All Shaws products are vegetarian, most vegan; and are produced in Shaws’ dairy, nut, celery and meat free independent production facility. For more information, visit www. or call Lesley Atkins on 01484 539999

Geetas plans new chutney variants Geeta’s, the UK’s number 1 premium Indian chutney brand, continues to enjoy growth in the mainstream retail market. Geeta’s flagship product and the UK’s favourite authentic Indian chutney, Geeta’s Premium Mango Chutney, was established in the UK more than 25 years ago and continues to lead the way for the brand. Renowned for its authenticity and provenance – Made in India and inspired by a family recipe - it is a firm favourite of Jamie Oliver, featuring several times in his recent TV shows and cookbooks, as well as other high profile and celebrity chefs. We produce a Spreadable Premium Mango chutney, which with no whole spices, and smaller piece sizes, maintains the quality of the flagship line, while being more suitable for use in sandwiches, as well as fillings, and ready meals. Geeta’s will also be launching several new chutney variants to add further variety to its foodservice range and extend its position as one of the leading Premium Chutney brands, including Premium Tomato & Chilli Chutney, Premium Sweet Lime Chutney, and Premium Aubergine Pickle.

“As consumer spending on ethnic food continues to grow, and with Indian products contributing to over 90% of penetration growth of ethnic cuisines, as premium chutney category leaders, we are ideally placed to actively appeal to consumers who are focusing more on flavours. Geeta’s is all about inspiring consumers to add great tasting Indian flavours to all meals and snacks,” says Nitesh Shah, Director of Business Development. Geeta’s products use the very best, natural ingredients, with no artificial

42 February 2020 SANDWICH & FOOD TO GO NEWS

additives, colours or preservatives. Our chutneys, all of which are suitable for Vegans, Vegetarians, and are Gluten Free, offer versatile flavours that can be adapted to a variety of usage occasions. Great for sandwiches, Geeta’s Spreadable Premium Mango chutney is now widely used by sandwich manufacturers in the UK. Geeta’s will again embark on a national consumer sampling roadshow in 2020 to promoting usage of our Chutneys in toasties, sandwiches, and other food to go usage.

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To advertise call Paul Steer on 01291 636342 February 2020 43



PREVENTED OCEAN PLASTIC Packaging company SHARPAK, a subsidiary of GROUPE GUILLIN, is collaborating with BANTAM Materials on a ground-breaking recycling project aimed at reducing levels of ocean-bound plastic waste, at the same time producing a high-quality plastic product. BANTAM is a forprofit business involved worldwide with plastic bottle recycling. The new product line, Certified Prevented Ocean Plastics, allows manufacturers and customers the ability to trace plastic products from the coastline of collection

to the final products on shelves. Patrick Gautier, UK Division Director for the Group, says: “The opportunity to engage with Bantam Materials and the Prevented Ocean Plastics project came at the perfect time for us at Sharpak. We

44 February 2020 SANDWICH & FOOD TO GO NEWS

have been committed for many years to sustainable development and to the promotion of an improved circular economy for our plastic packaging, in our factories, markets and communities. We now have an opportunity to bring a real, measurable

contribution to the protection of our oceans, a concern we all share – even if largely originating in parts of the world the brand does not operate in. Some developing countries such as Indonesia have virtually no drinkable water from

PACKAGING the tap, relying on bottled products for basic needs. With the added problem of mixed waste sent from developed countries to coastlines at risk for ocean plastics pollution, plastic products are leaching into waterways, the food chain and ultimately the sea. Each year 8,000,000 tonnes of plastic enter the ocean – 60% from 5 countries in Asia, and 80% from land-based sources. This can take 400 years to decompose. At risk ocean bound plastic pollution is generally found within 50 km of coastline, we must recover the plastic before it enters the ocean when it becomes difficult to recycle because the salt and sun degrade the plastic. Director of Bantam Materials UK, Raffi Schieir, continues: “We can take action as an industry, and as

consumers, by preferring recycled plastic products, by choosing Prevented Ocean Plastic. The industry needs to focus on geographies where the ocean plastic problem is most acute and the potential for substantial reduction of major tonnages of plastic into the ocean is most real.” The Certified Prevented Ocean Plastics system operates by establishing an aligned, for profit supply chain, encouraging local collectors, local collection centres and factory producers to generate income and further commit to increasing recycling. The collected plastic bottles are ground down and converted into a high quality raw material which replaces the use of virgin plastic in food packaging. In addition, says Schieir,

the product offers complete traceability. Working with dedicated certification provider Ocean Cycle, a chain of custody is documented which gives brand owners and customers the ability to track the materials in their products back to specific coastal communities in at risk areas. The use of QR codes gives detailed information about the origin of the plastic and how it was recycled. The system is preventing ocean plastic by developing recycling infrastructures in developing countries, bringing millions of bottles back to be recycled into food packaging, replacing the use of virgin material, and paying money to the local communities at the point of collection. Groupe GUILLIN / SHARPAK have committed to include

significant volumes of POP in their product ranges, and in return have secured a long-term exclusive supply agreement. Says Gautier, “The full traceability of the material, the robust audits carried out to ensure fair and ethical interaction with everyone involved in the supply chain have convinced us to commit fully to this project. The high level of interest generated around this project, with all our trading partners, as well as with our own employees, is a great motivation to continue in this exciting journey and give the Prevented Ocean Plastics project the exposure it deserves. February 2020 45


Increasing momentum behind sustainable seafood The Marine Stewardship Council (MSC), responsible for the world’s leading sustainable seafood ecolabel and certification programme, has published a report showing continued growth in the demand for and supply of sustainable seafood. In details outlined in its annual report, Working together for thriving oceans, the MSC points to an increasing global momentum in efforts to safeguard marine ecosystems and seafood supplies. Sales of seafood with the blue MSC label have reached one million tonnes per year for the first time, supported by an increase in MSC certified seafood catch of 34% over the past five years.

“Our oceans are being pushed to crisis point,” says Rupert Howes, Chief Executive of the MSC, “And yet this feels like a time for optimism – and a time for change. We are seeing increasing political and corporate commitment, backed by unprecedented consumer concern for our oceans. The MSC is

ALDI stocks fishless tuna Loma Linda’s TUNO is being listed in Aldi’s Specialbuys range with the supermarket intent on expanding its plant-based range. Made with natural plant-based ingredients, this protein-rich, gluten-free food features the light, flaky texture of seafood and is completely fish-free. Priced at £1.19 (each), buyers can choose from two flavours: TUNO in Spring Water and TUNO Mayonnaise, both available in cans. Developed in collaboration with global seafood experts, TUNO offers an ocean- safe product, with around 100 calories or less per serving, which can be enjoyed as a snack, sandwich filler or salad topping amongst many uses.

determined to be part of the solution by working with partners across the fishing, retail, science and conservation communities.” Today, 15% of global marine catch is certified to the MSC’s globally recognised standard for sustainable fishing, compared with 10% in 2014. The MSC’s report identifies

several catalysts helping to drive this change: According to research commissioned by the MSC, 83% of seafood consumers globally agree that we need to protect the oceans for future generations. Shoppers now spend close to US$10 billion per year on MSC labelled seafood. While sales remain highest in Northern Europe, in Germany, the Netherlands and the United Kingdom in particular, the MSC is also seeing rapid growth in sales of MSC labelled seafood in Italy, China and Japan. With this growth and marketing initiatives by the MSC and its partners, understanding of the MSC label has increased from 32% in 2016 to 37% in 2018.

Aquaculture firm launches land-based prawn farm An aquaculture firm has launched what it claims is the world’s first sustainable landbased, clean water prawn farm, avoiding freezing or air miles. Great British Prawns aims to deliver king prawns from the tank to the plate within 24 hours. The warm water shrimp is grown at its farm in Stirlingshire. The firm said the majority of the UK’s king prawns were currently sourced frozen from farms in the Far East and Central America. Great British Prawns added that its approach avoided freezing or air miles. The king prawns - otherwise known as Pacific whiteleg shrimp – are grown at Balfron in more than 300 tonnes of water, capable of holding up to a million fresh prawns. They grow to reach an average size of 25g (0.9oz) each. The prawns will initially be available to hotels

46 February 2020 SANDWICH & FOOD TO GO NEWS

and restaurants within a two-hour drive of the farm. A second company, FloGro Fresh also set up a UK prawn farm - in Lincolnshire. The FloGro System is designed to use renewable energy, while minimising power requirements. Its production environment is completely controlled with sustainable heating, solar power and a robust water conservation policy. The prawns are grown in salt water to mimic natural sea water but without any of the pollutants found in the oceans.

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Research into vegan alternatives to animal-based proteins is underway Campden BRI has begun research into developing techniques to help the food industry produce cost-effective proteinrich ingredients from plants. Ingredients research team leader, Tiia Morsky, who is leading the project, said: “The rise in veganism and flexitarian diets requires products to be free from animal-based ingredients. The food industry is responding by seeking to develop or reformulate products with plant-based protein ingredients, but this is no easy task. Manufacturers can become confused about which plantbased proteins are available to them,

which are most suitable for their product and how they will function during new product development.” As a precursor to the technical research, Campden BRI surveyed members of the food and drink industry to establish what their biggest challenges were when using plant-based proteins in their products. Common responses included concerns over protein content, quality, increased ingredient or processing costs, longer ingredients lists and the potentially unpleasant taste of plant-based proteins. However, protein functionality was their overriding

48 February 2020 SANDWICH & FOOD TO GO NEWS

concern. Morsky added: “Protein functionality plays a key role in product development and consumer appeal. Egg, for example, is a unique multi-functional ingredient that is used for aeration, emulsification, enriching, colour, shine, and structure formation. Replacing this ingredient is, understandably, difficult for manufacturers. However, our work has found pulses - such as peas, beans and lentils – display great functional properties with significantly higher foam expansion and foam volume stability when compared to egg white proteins.”

VEGAN/ VEGETARIAN The research will compare different processing techniques and parameters, such as equipment, time and temperature to understand the impact they have on yield and protein functionality. The project then aims to optimise the nutritional value and technical performance of these ingredients – providing manufacturers with more plant-based protein options. Common sources of plant proteins are pea, soy, and gluten, but these come with concerns over allergies, impact on flavour and sustainability. Lesser-studied plant-based alternatives therefore have promising potential as alternative protein sources. Morsky continued: “We’re already looking into protein derived from microalgae and chickpeas. We chose microalgae as it is a relatively new ingredient that has potential as an alternative protein source for various food products. Chickpeas were chosen for their wide availability and because they scored well in our survey of consumers, which provided us with an insight into how willing consumers

Tiia Morsky

are to consume plant-based proteins and what drives or deters them from consuming these foods. Recently we also held a vegan seminar. With veganism so high on the agenda, it’s no surprise that it was a popular event. A hundred industry representatives attended, allowing us to gain further

insight into what consumers want and what the industry needs.” Over the next two years the project will investigate different processing methods and assess more plant-based ingredients to determine how they perform in meat and dairy alternatives and bakery products. Campden BRI (www.campdenbri. has over 2,500 member companies from 80 countries, including all of the top 10 UK retailers, the top 15 global food and drink manufacturers and many of the world’s biggest brands. It provides technical, legislative and scientific support and research to the food and drinks industry worldwide – with a comprehensive “farm to fork” range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services. Members and clients benefit from industryleading facilities for analysis, product and process development, and sensory and consumer studies, which include a specialist brewing and wine division.

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. e r u P


ure started a little over ten years ago as a traditional salad bar concept, where you would queue up and wait for your salads to be made. Then eight years ago we did a trial in our Shaftsbury Avenue store and decided to take the salad bars out, realising we could serve around three or four times the amount of people in the same period of time. There’s an element of luck involved in this, of course. When

Pure was founded in 2009 with the first store opening in Soho’s Beak Street. Freshly made in on-site kitchens to seasonal recipes, Pure’s menu includes 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. Now with 21 shops, co-founder Ed Bentley, looks back at their remarkable success story and the challenges they face today

we started Pure, we obviously had no idea that the food to go market would take off in the way it has done. There’s an expectation from the name that we would be healthy, and that well-being would be part of the menu choice, but beyond that we had no real idea of the direction we would be going in. We were in the right place at the right time and we have managed to take advantage of the growing market in the healthy food to go sector.

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Anyone who has started their own business knows that you have highs and lows and you have to take the rough with the smooth. There are many points along the journey when you question yourself about why you are doing this. In retrospect, I would say that there has not been much I haven’t enjoyed. You just have to work out the solutions to the challenges along the way and problem solve them and that has often made it an exciting journey.

PROFILE WHITBREAD INVESTMENT One of the high points was when Whitbread took the decision to invest in us. This was not the first time I had been involved with the company. When I was with Coffeeheaven, Whitbread bought us out when we were around 140 stores in Europe and converted them into Costas. With Pure we were looking for some money, and also to bring some expertise into the business, and there are very few people out there who can do both. We met and courted a number of private equity companies at that time and were eventually approached by Whitbread three and a half years ago, who asked us if we would be interested in selling the business. Their plan at the time was to convert the stores to pure branded Costas. What we said was: make us an offer, which they did, but it wasn’t quite in the right ball park. Two or three months later they came back to us and said if we weren’t interested in selling, would we look to take an investment? At that point it was a very simple choice for us because not only did they come with some money and reasonably deep pockets, but they also came with a bag load of expertise. Over the past three years they have been involved with us, they have been incredibly supportive. They have a very hands-off approach but they also

give us the governance and guidance that we need as a small business to grow into a medium-sized business. They also allow us to have more insight into what’s happening in the market because they have the analytics and the understanding of the data … and they share that with us. Some of the expertise went with the sale of Costa but equally we have on our board the Managing Director of their restaurant division and another chap who sits on the board and runs Premier Inns. When they first got involved they were asking us how we could go

faster. We have grown at 30% yearon-year over the past four years: we feel that’s fast enough to be able to maximise our opportunities but equally not so slow that we would fall over. We haven’t got the infrastructure to be able to grow any quicker than that. We would definitely build it in but we are quite happy and comfortable -and true to their word, they want us to run the business as we see fit. They also ask questions about opening up in regional cities, although we don’t have any plans to do this right now – we are London-centric. February 2020 51


CHALLENGES What are the biggest challenges we are facing right now? Brexit has to be the biggest problem and the labour supply in particular, which is having a massive impact on us. The labour pool is drying up and it’s forcing wages up which is putting a lot of pressure on businesses like ours. It’s really difficult to find a way in which you can stand out in the market. The supply chain is going to be a big part of that. It’s not just about currency exchanges – it’s about how we physically get the product in, how we sell the product and how we utilise what labour we have; how we can make ourselves more efficient as a business and if we can’t find the labour, how do we reduce and de-skill some of our labour?

Brexit aside, sustainability questions are still confusing to us and I think to most businesses because it doesn’t feel as if there’s anyone who’s got this right yet. There’s a lot of noise around it but there still aren’t the solutions we need, so everyone including us and the larger companies are still in a state of flux on this. There’s also the challenge of how best to tackle sustainability and packaging: plastics are labelled as bad but what are the alternatives? How do you recycle your packaging; how do you re-use? COMPETITION It is a hugely competitive market now. There’s the adage that it focuses and sharpens you but equally it takes market share and in the real world that costs money. There’s a lot of great

52 February 2020 SANDWICH & FOOD TO GO NEWS

competitors out there. I am a massive Pret supporter – I think they’ve done an incredible job to maintain their position in the market. It’s exceptionally tough and we’re all struggling for like for likes – the fact that there is so much competition just allows the consumer to be more promiscuous with their lunchtime spend. This is where we are seeing the biggest challenge. Breakfast time is pretty strong for us – we have seen double digit like-for-like growth in this sector but a pretty flat lunch time sector. It’s widely reported that there are negative like for likes in the lunch sector for many of our competitors, so we are not alone. The question is how we affect that change. I take my hat off to the likes of Leon and Coco Di Mama, who have done an incredible job to get to where they are, and there are lots of smaller companies who are snapping at the heels of established players. One in particular – Hop – is pretty special and I think there are a number of street food operators with a very interesting mix of foods, which appeals to a very wide audience. I think this is where there is going to be significant growth. I can see more and more of these places springing up and evolving into something much more than they are today. DELIVERY When we started, the idea that food gets delivered as it does nowadays was unheard of. We do quite a lot

PROFILE big part of our business – shops get mystery shopped every week and staff get an extra amount in their wage when they pass the shops. There’s also a management bonus, which is based on their business planning and how well they manage their controllable costs.

of catering and deliveries into offices and initially we had a fleet of 24 cargo bikes. We had to train our staff and make sure they had their cycle proficiency tests, which was always a challenge. We now use a third party for our deliveries and have never looked back. That evolution in the delivery business is here to stay and it’s been very successful. FOOD TRENDS I’ve been saying for ten years that as people travel more their tastes develop and they also want to find new interesting flavours. Asian has been for some time a really compelling flavour profile but it’s difficult to know how far that will really go. We have tried most of the favours from around the world – the biggest thing now is how you stay current, how you appeal to the ever-growing dietary requirements and keep up with all the allergen requirements that go with that. All I know is that we have our finger on the pulse, and we will continue to do that for as long as we possibly can along that journey. ALLERGENS For us it has been a bit of a natural evolution. We have labelled our product for around seven to eight years. Because we do a lot of catering into offices, there was a need to be as transparent as we could, so people knew what they were eating. For us it was part of the fabric of the business. We haven’t had to adjust too much, but there is definitely a sharpening up, refocusing, understanding and ensuring our supply chain is as tight as we can make it. We just have to make sure we incrementally get better and better at it. Within the store we are looking to see how we can improve the system we already have: we have tablets where all the information is available and only one person is allowed to answer a question from the customer so we know the communication is made as succinctly as possible. TRAINING/ STAFF RETENTION If there is a focus for us, it is on this. We currently have around 10% of vacancies unfilled and the pool is definitely drying up – it’s not just about paying more because we’ve tried that and it didn’t really work. It’s about how you can develop your

team: we have created some structures within our business that enable people to develop, have career paths and have clear succession planning. It starts right from the top: we trust and empower our ops managers to deal with our general managers in the stores to really coach and identify where the talent is in the pool of people. The retention is where we really need to be able to make the improvements: it’s about holding on to them in the first place–that’s the far better solution. We also try and create more of a culture: we hold bi-yearly staff parties and each store has a budget to entertain their team. Bonuses are a

THE FUTURE We would hope to continue at the same pace. We have the investment from Whitbread and we hope they will continue to join us on the journey. In terms of where we go–we’re looking at transport hubs as being a real part of our development now. We’re in a number of train stations in London but we’re also looking outside of that to other train stations outside London. With the food to go market, we’re going to have to make some very bold decisions over the next few years to get some clarity on what we should be doing in terms of sustainability, both on the produce we’re buying and the packaging we’re putting it in. They are all key factors in our longevity and the food to go business as a whole. Ed Bentley was speaking at the lunch! show. This is an edited version of his presentation.


m South ker, qualifying fro By trade I’m a ba few bakeries a r fo I went to work ic. hn ec lyt Po Bank the business had that the heart of worked and then realised years ago. I then – this was thirty ills and sk y m ing ct been ripped out rfe honing and pe , ce an Fr for three d T an y EA in German anager for as operations m job o the a int d or de ct lan se y ry all eventu n from the bake itio ns tra y m s years – that wa café industry. lled ess in Poland ca th a start-up busin wi da ily an m fa ce y pla m r in fo k or I worked ional framew at er op e th ugh ro ng Bo tti siness in Coffeeheaven, ge that, I started a bu ng ning wi or llo m Fo e . th am in te e management days a week, fiv n ve se s wa in is ano. Th kery oven the Market called Am concept with a ba ad re t-b was fla a as ht through the day until eleven at nig – that transition ing t en bu ev s e re th sto in e r five of thos store and a ba ll. managed to open to e W its . ok ge to en all ch ch un quite a the credit cr er-leveraged and lesson in then we were ov and it was a hard s es sin bu e th t . los we In the end fast you can grow worked and how s se es t sin gh bu ou w ho d th ds for a while an I licked my woun fore I met be do to ing go s about what I wa n d forming Pure te Spencer Craig an o. ag years February 2020 53



Vegan food to go offers big trade opportunities While the number of people going vegan has risen over the past few years, 91% of vegans still struggle to find suitable ‘grab and go’ food options. But things are changing fast and what’s remarkable is how quickly vegan options are now becoming mainstream with Greggs, Subway, Boots and many others launching new products. Suppliers have also been busy developing new plant-based alternatives. This year’s Veganuary was bigger than ever with the number of sign-ups racing past the 250,000 people that officially took part in January 2019. But the opportunity is far greater than this single, month-long campaign. The growth statistics around veganism and plant-based diets are not hard to find. Research by shows that the number of vegans is predicted to increase by 327% this year, taking the vegan population in the UK to around 2.9 million people. Another survey already puts this figure 3.5 million, not forgetting an estimated 22 million “flexitarians” – those who enjoy meat and dairy but want to reduce their consumption.

54 February 2020 SANDWICH & FOOD TO GO NEWS

In fact, Brits spent over £1.3bn on vegan and vegetarian products in 2018 alone, according to Ubamarket. One in five adults follow a flexitarian diet or are reducing their meat consumption, says the Waitrose Food and Drink Report 2018. An IGD ShopperVista report states: ‘70% of 18-24 year olds are reducing, or thinking about reducing, their meat intake and nearly 10% are now vegan most or all of the time.’ Finally, according to a Mintel Blog: ‘Over half of Brits think that vegan food is healthy, compared to just a third who believe non-vegan food is. However, here’s the opportunity: when it comes to the enjoyment factor only two-fifths feel that vegan food is tasty, compared to over half who say the same about non-vegan food.’ This may explain the rise of the ‘Dirty Vegan’ trend – a vegan take on street food favourites attempting to pack in flavour and bring some excitement and sense of indulgence to vegan offerings. But whatever your source, it’s clear that demand for tasty, meatfree options continues to rise.


RETAIL LAUNCHES GREGGS LAUNCH VEGAN STEAK BAKE Greggs put an end to months of speculation with the launch of its Vegan Steak Bake early in January. Created to mirror some of the original Steak Bake’s classic features, it includes 96 layers of light and crisp puff pastry, and is made with Quorn pieces, diced onions and a gravy filling. Greggs’ Vegan Sausage Roll launched in January 2019 to critical acclaim– became one of its fastest selling products of the last six years. The Greggs product development team has apparently been working for months on the Vegan Steak Bake recipe, recruiting a whole panel of vegan and non-vegan taste testers to ensure its flavours hit the spot. Roger Whiteside, chief executive at Greggs, said: “Our Vegan Sausage Roll launch was a huge success and we’ve been working tirelessly to expand our vegan friendly offering and provide more delicious savoury food on-the-go

options for people looking to reduce their meat intake. “The launch of our Vegan Steak Bake is another key milestone on our journey to become our customers’ favourite for food-on-the-go. We look forward to hearing the feedback.” To celebrate the new addition to its vegan friendly range, Greggs held an exclusive preview event at its Grainger Street shop in Newcastle-upon-Tyne on New Year’s Day. One thousand fans were given the opportunity to enjoy a first taste of the Vegan Steak Bake before the rest of the country with limited edition packaging also given away to the first 200. SUBWAY LAUNCHES MEATLESS MEATBALL MARINARA! Subway has launched a meatless version of its classic Sub, the Meatless Meatball Marinara. The vegan option has all the flavour of the original, and comes with the original Marinara sauce and topped with slices of melted vegan cheese.

The Meatless Meatball Marinara joins an existing line-up of meat-free options at Subway, including the Vegan Sub, Vegan Salad and Hash Browns. Vegan sauces include Garlic Aioli, Sriracha Hot Chilli or Sweet Onion. Toni Vernelli, Head of Communications International at Veganuary, said of the new launch: “This is a real opportunity for businesses to improve and expand their plantbased offerings for the growing meat-free audience. We’re delighted that Subway has risen to this challenge–helping people who are avoiding meat to

still enjoy the food they love – we can’t wait to try their new Meatless Meatball Marinara!”

FOUR NEW VEGAN OPTIONS FROM PRET Pret A Manger launched four new vegan options towards the end of last year in Veggie Pret shops. The range included the VLT, a vegan take on the age-old BLT; the vegan “chuna” mayo baguette; the vegan eggless mayo and cress baguette and the vegan hoisin mushroom wrap. The much-loved BLT was used as inspiration for the VLT, which combines roasted shiitake mushroom “rashers”, sliced tomatoes, green salad and vegan mayo on malted bread. The vegan chuna mayo baguette is a new plantbased alternative to the pole and line caught tuna mayo February 2020 55

VEGAN and cucumber baguette, a product that is sold more than 10,000 times in the UK on a daily basis. It contains chickpeas and vegan mayo, and is sprinkled with pickled onions, chopped capers, parsley and a squeeze of lemon. The vegan hoisin mushroom wrap, a meatfree version of the hoisin duck salad wrap, is made using glazed mushrooms that have been coated in hoisin sauce. The wrap also contains cucumber, pickled cabbage, carrot salad, sliced spring onion, coriander and baby leaf spinach. Pret’s food innovation managers mimicked the taste of egg in the new vegan eggless mayo and cress baguette by creating a blend of tofu and vegan mayo, topping off the sandwich with freshly topped cress and seasoning. Hannah Dolan, global head of food innovation at Pret, said the firm has worked “really hard” to mimic the “tastes and textures of the original sandwiches” in its Vegan Classics range. “This is all part of our mission to make it easier for

customers to eat less meat, by offering delicious vegan and vegetarian food,” Ms Dolan said. EAT. LAUNCHES VEGAN SMOKED ‘GOUDA’ CHEESE TOASTIE EAT. introduced a new vegan toastie last autumn: 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 commented: ‘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.’ WAGAMAMA LAUNCHES VEGAN TUNA MADE FROM WATERMELON Wagamama claims to be the first major UK restaurant brand to launch a new vegan dish–watermelon tuna. The vegan ‘tuna’ is made with dehydrated watermelon which is then sliced, seared and served hot.

The look and texture is incredibly similar to tuna sashimi, although the flavour remains reminiscent of watermelon. The ‘tuna’ is dressed with a miso sesame sauce and sits on a bed of white rice which is dressed with soy seasoning and accompanied with pickled radish, kale and tenderstem broccoli and an avocado, edamame and tofu guacamole. Developer Steve Mangleshot said: “To create the watermelon tuna first we slice it into steaks and brine it with salt to balance the sugars and to help with flavour, as well as to take out some of the water

content. We then cook the steak sous vide style (low temperature for a long time) in a water bath in order to soften the watermelon and give it that tuna texture which is very important because the texture is the winner for the dish. “Once they are cooked the steaks are cooled to keep its tuna-like texture. They are then quickly seared on both sides to caramelise the steak, and then finished with a silky miso and sesame dressing which just elevates the flavours and whole experience. Stir-fried broccoli and kale are added to give the freshness and then that beautiful crunch of the pink radish. A bit of chilli for added kick and that is the fantastic-tasting vegan Suika tuna. Perfect!” NEW FROM BOOTS: VEGAN FOOD TO GO OPTIONS Boots has launched a new selection of vegan food to go alternatives. From sandwiches to snacks, the products are all available as part of the Boots Meal Deal. There are four new items: a ‘No Cheese and Chutney Sandwich’ (£3), ‘Vegan Southern Fried Wrap’ (£3), ‘Veggie Quinoa Sushi’ (£3.15) and Deliciously Ella Nut Butter Balls (£1.99).

56 February 2020 SANDWICH & FOOD TO GO NEWS



MISSION FOODS SUPPLY VEGAN-FRIENDLY ALTERNATIVES With the high interest in going vegan shown for January and the demand for plant-based meals on the rise overall, operators need to tap into this trend in order to keep up with consumer needs, says Anna Nafalska-Veillat, Shopper, Foodservice & E-Commerce Marketing Manager, Mission Foods. To provide fresh and exciting plant-based meals, operators need to have access to a versatile range of products and ingredients to provide consumers with a selection of options to choose from. Mission Foods, manufacturer of the world’s number one tortilla, supports operators who are looking to expand and update their current menus by supplying vegan-friendly alternatives. Research shows that 93% of plant-based meals are eaten by non-vegans, so having exciting meat-free alternatives is crucial, not just for January but all year round too. All Mission Tortillas and Tortilla Chips have been created to be suitable for vegan and vegetarian diets, providing operators and chefs with a diverse and flexible foundation for the creation of tasty

plant-based menus. With an in-depth range of Plain, Bar-Marked and Flavoured Tortillas, there’s a product to suit any recipe or meal adaptation. With options such as Beetroot & Chia, Tomato & Chilli and Spinach Wheat Flour Tortillas readily available, you have the opportunity to enhance your dishes with additional flavours and vibrant colours, alongside the more traditional plain tortilla options. At Mission, we understand that different outlets and channels require a range of solutions, which is why our tortillas are available in a variety of sizes and formats. From frozen to long-life ambient products, low salt, low fat and flavoured options; Mission has a tortilla solution perfect for your outlet. Whether you’re looking to create a brand-new vegan menu option or simply updating an existing offering, you need to have authentic vegan-friendly ingredients that you can count on. We have a diverse and versatile range of products to support you and as well as in-depth knowledge and advice to help you innovate your menu offerings. Mission’s Tortilla range offers a flexible solution to truly enhance your menu, our tortillas can be packed full of tasty fillings and February 2020 57 Vegan sausage roll HPV-Jan 2020-paths.indd 1

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VEGAN supplies to foodservice customers across the UK, has tweaked its recipes to remove milk powder and ensure that its Baked Earth brand of naan and flatbreads is vegan friendly.

can be rolled and wrapped without breaking. With a vast library of recipes and in-depth channel knowledge, we support operators in getting the most from their menus and to help to create stand out meals, suitable for any lifestyle. LOVESEITAN: NEW MEAT ALTERNATIVE Seitan is a vegan alternative to meat, similar to tofu and tempeh but with “an unrivalled texture and flavour”. Seitan is packed with protein, low in fat and also a good source of iron, calcium and fibre, offering a tasty, flexible meat-free option for sandwiches. It is already popular in other counties including the United States and thanks to the unique flavouring process developed by LoveSeitan, the UK’s only bulk manufacturer of seitan, there is a wide choice of tastes available. To help sandwich manufacturers keep up with demand for meatfree options, LoveSeitan has launched a selection of 100% plant-based seitan logs, ready to use and uniquely flavoured. Available chilled or frozen, the logs are available in eight tasty flavours; Classic, Chilli & Garlic, Smokey

Dokey, Italian Herb, Funky Chyck’n, Sage & Onion, Seitan Roast and Plain. They can be simply sliced, chopped or diced, and used in place of animal proteins in sandwiches of all kinds, from the traditional seitan roast (used in place of chicken in a club sandwich), to globallyinspired options such as Smokey Dokey seitan with coleslaw or a vegan cheese sauce. LoveSeitan’s Facon Bacon rashers are also available,

along with seitan sausages for tasty, meat-free breakfast sandwiches. BUTT FOODS FLATBREADS AWARDED VEGAN SOCIETY TRADEMARK Baker Butt Foods has gained Vegan Society accreditation for its core range of naan and flatbreads. The Nottinghambased specialist naan and flatbread baker, which

Butt Foods managing director Dan Butt said: “Our core range of naan and flatbreads still has the same great taste and performs in exactly the same way, but now it’s suitable for vegan diners too. Our testing panels reported that the products tasted and looked the same as they did before we made the recipe tweaks, so we’re confident that our customers won’t see or taste any difference. “They will now, of course, be able to promote and serve our Baked Earth brand of naan and flatbreads as suitable for vegans, however. “Given the popularity of vegan foods now, it makes sense for foodservice operators to offer vegan items on their menus, and we’re delighted

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VEGAN that our Baked Earth core range of naan and flatbreads for foodservice has been awarded the Vegan Society trademark,” added Dan. The Baked Earth range produced by Butt Foods includes plain naans and garlic and coriander naans in various shapes and sizes, plus its rectangular folded flatbread and its large folded naan flatbread. CENTRAL FOODS LAUNCHES GLUTENFREE WRAP FOR FOODSERVICE A soft, flexible glutenfree wrap that’s easy and convenient for foodservice operators to use has been launched by frozen food distributor Central Foods. The 10.5” high-in-fibre KaterBake wrap is suitable for vegans, vegetarians and coeliacs. MD Gordon Lauder said: “The demand for gluten-free food continues to grow and we are really pleased to offer this product to our food service customers to help them cater for an increasing number of consumers who have dietary requirements. “Wraps are a key ingredient of many of today’s popular food trends, such as street-foodstyle dining and grab-andgo, and the KaterBake gluten-free plain wrap will help to ensure that all customers are able to enjoy eating wraps, regardless of any dietary needs. “Being soft and flexible, this product has been developed to overcome the issues of splitting during preparation, which has sometimes been a challenge in the past with glutenfree wraps. As it’s suitable for coeliacs, vegans and vegetarians it’s sure to be a versatile product in any professional kitchen.”

PLANT-BASED PORK SUBSTITUTE A plant-based pork substitute has been launched in Las Vegas by one of the leading “alternative meat” producers. Impossible Foods, the firm behind the Impossible Burger, says it hopes to appeal to a global audience with its latest vegetarianfriendly meal, which it unveiled at the CES tech show. Pork is currently the most widely consumed meat in the world. The first product to feature the foodstuff–the Impossible Sausage–will be available at 67 Burger King restaurants in the US, in a sandwich-based dish called the Croissan’wich. CSM SHOWCASES RANGE OF VEGAN PRODUCTS CSM Bakery Solutions is showcasing its range of vegan products for bakers to use. CSM’s range of vegan products includes the majority of the Craigmillar Cake and Pastry Margarines, the Satin Doughnut Concentrate, Farmette Cream and a variety of fillings, jams and frostings. The Arkady bread ingredients are also mostly suitable for a plantbased diet. CSM will also be highlighting its vegan products within its marketing communications to make it even easier for bakers to identify. Holly Wales at CSM Bakery Solutions comments: “We know the world of veganism can be a daunting prospect for bakers, yet it’s so important to be able to offer products for this growing demographic. Veganuary is the perfect time to launch a range of

60 February 2020 SANDWICH & FOOD TO GO NEWS

VEGAN vegan-friendly cakes and breads, and we want to make it even easier for bakers to do so!” MEATLESS FARM MAKES ITS FOOD-TOGO DEBUT UK plant-based company, Meatless Farm, has announced its first foray into the food-to-go market. Its new plant-based meatballs will take centre stage at Mexican eatery, Benito’s, in a Mexican Albondigas Meatball Soup. The Meatless Meatballs, made from pea protein, will join fresh carrots, potatoes, courgettes, coriander and jalapeños in a chilli broth, for a warming January dish, driven by the growing demand for meat alternatives. Sarah-Jane Virr, Account Controller at Meatless Farm, says: “We launched our Meatballs to help operators expand their plant-based menu options and we’re thrilled to be working with such an innovative operator as Benito’s. We know from our own research that

39% of British consumers are more likely to visit a foodservice outlet if they know that it’s introducing a new plant-based menu option. There’s still a huge potential for plant-based in the food-to-go sector.’’ Meatless Farm spent over two years blending, researching, experimenting and trialing different recipes and ingredients to create their range, which also includes sausages, mince and burgers.

Taste the north

PAN’ARTISAN VEGAN DOUGH PUCK As part of its gluten-free range Pan’Artisan’s vegan, gluten-free naan dough puck is a real bonus for operators as the distinctive flavour of naan is usually derived from the inclusion of yoghurt. It can be rolled and shaped into the classic ‘teardrop’ shaped naan, brushed with oil and sprinkled with chopped coriander as the perfect accompaniment to curry, or filled and used as a carrier for a delicious hand-held snack or on the go ‘naanwich’.

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. February 2020 61

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2019-10-23 11:35

How food-to-go trends will shape the wider food landscape in 2020 2019 was a significant year for food-to-go, not least in its expanding impact on strategies beyond food-to-go specialists in food retail and foodservice. So what are some of the key trends for the year ahead, both in the UK and on the international stage? Gavin Rothwell, the BSA’s Director of Membership Services, and Food Futures Insights founder, has the answers 1.

A GROWING NEED FOR ENVIRONMENTALLY POSITIVE STRATEGIES WILL EMERGE 2019 brought a sea change in broader consumer expectations over recycling and recyclability, feeding through into consumption patterns and choices made in-store. Understanding the full implications across the supply chain in getting product to store, the in-store experience and the recyclability of packaging beyond will all become increasingly key aspects for success across food retail and foodservice. In the US, Sweetgreen remains a prominent operator to take inspiration from, not least in the transparency of its supply chain, but it is far from the only one. We expect, as in many other

areas, food-to-go to remain at the leading edge of developments and solutions. MORE LOCATIONAL 2. EXPECT FLEXIBILITY

The notion of building a successful chain based on high street locations is, for many sectors, a thing of the past. And while for food-to-go the high street remains an alluring option, high property costs and high levels of competition mean perhaps the better opportunities for profitable growth lie elsewhere. Travel hubs have been a key recent focus, and there’s undoubtedly much more to come here, but this thinking is increasingly extending to festivals, hospitals, offices, fitness centres and sports stadia.

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The festival theme is an intriguing one for food retail stores, with Kaufland and the Co-op delivering particularly impressive pop-up stores at festivals in Germany and the UK respectively in 2019. And, of course, supermarkets and hypermarkets retain significant potential, currently being developed and articulated in a variety of strategies across Europe and North America. GROWTH OF DELIVERY 3. THE OFFERS NEW OPPORTUNITIES

FOR GROWTH - BUT FOR THE MANY OR THE FEW? Delivery is a much-discussed theme right now, as highlighted by the current corporate interest in securing ownership of Just Eat. And for some businesses, delivery has injected significant new growth, not least McDonald’s, which in the UK has

MARKET FOCUS transformed its growth trajectory as a result. But for others the benefits / disadvantages equation is less clear. There are implications to consider around how the food looks, tastes and feels after the delivery that impact operations. Meanwhile the loss of data, or potential data, and of course profits from delivering through online agglomerators, is not easy to manage.


PLANT-BASED WILL BE CELEBRATED ON MORE MENUS AND SHELVES The growth over 2019 in enticing plant-based options has been impressive, while the signposting around these options has also been a strong feature of the past year. There’s more to come in this space however, and we expect more vegan and vegetarian options to become more celebrated parts of more menus. Operators like Copper Branch and byChloe are pushing the agenda forward on both sides of the Atlantic, while what’s become increasingly noticeable is the R&D activity that’s being put into developing better plant-based options from an array of leading retailers.


WILL RISE FURTHER UP THE AGENDA Whatever part of the food business you are in, it’s hard to ignore the momentum shift towards online growth. It’s happening at different paces in different markets, but

the wave towards consumers meeting more of their food and drink needs with online ordering continues. This creates an interesting dynamic for stores, and implies a different approach is required to make those stores deliver, in an environment where alternatives are a mouse click or a smartphone touch away. And it’s been impressive how recent format developments in a range of markets globally have sought to accentuate fresh areas in-store. We continue to see the Netherlands as a great market for this, not least in how the likes of Jumbo and Albert Heijn fuse this with their in-store foodto-go offer. But there are many other markets that also offer great learnings around this, not least in North America. WILL BECOME 6. TECHNOLOGY MORE FRONT AND CENTRE

The front of house role of technology in foodservice in general, not just food-to-go, has to date been limited. True, there have been a number of high profile technology executions, but few major operators, beyond the likes of McDonald’s, have actually implemented technology to enhance the customer experience. And that’s because it hasn’t been easy–or cost effective–to do so. In late 2019 February 2020 63

MARKET FOCUS however, London experienced a flurry of new implementations from the Vita Mojo team. Could this be a wider pre-cursor to more use of tech in menu selection across not just London, but Europe? We certainly think so, particularly given the ability to personalise menus around avoiding or including certain ingredients.

or of Gavin splits his time between being the BSA’s Direct s Insights. Future Food ss, busine own his and es, Servic Membership he set where IGD, Gavin joined BSA in November last year from retail its as well as mme progra up and led the food-to-go insights safari programme. t and Food Futures Insights is all about sharing trend, forma sses busine help to strategic insights across food-to-go and retail these brings Gavin h. growt for better understand their opportunity of some across red delive , safaris o-go together in retail & food-t and Dublin n, Londo ing includ cities, tional inspira Europe’s most visit some Amsterdam, whereby delegates have the chance to trends in the sets Gavin while of the most innovative operators life. to context and brings them more. Visit to find out WILL BECOME MORE 8. SERVICE IMPORTANT FOR MORE


FOOD HALL CULTURE WILL GROW AND SHAPE MORE FOOD RETAIL, FOOD-TOGO AND RESTAURANT DEVELOPMENT Those major European cities without food halls are perhaps now more notable than those that do, and cities such as London, Copenhagen, Madrid, Rotterdam and Amsterdam have stretched into multiple food hall territory. New major developments are feted for London, Brussels and Paris over the next two years, and the incubation of a selection of varied concepts inside a modest sized space is attracting the interest of a growing number of large format food retailers, keen to explore new opportunities of how they reshape their footprints for the future. Carrefour was a great example in late 2019, with its refurbished Marseille store following on from its Dijon footprint in showcasing a Fresh Avenue, food hall style concept, offering a selection of both in-house and concession offerings as part of an upweighted focus on food-fornow. Expect others to look on with interest and follow suit.

OUTLETS - GETTING THE MODEL RIGHT TO UNDERPIN THAT CUSTOMER SERVICE DIFFERENCE AND CREATING A GREAT CUSTOMER EXPERIENCE WILL BE KEY Many food-to-go operators will tell you how critical this is as a component of their businesses. And in fact, for any business looking to maximise their food-togo opportunity, getting this right is key. Time can be the key variable in many food-to-go missions. Staff that help you complete your mission in the right way can

64 February 2020 SANDWICH & FOOD TO GO NEWS

therefore be crucial. A shift in KPIs, and potentially a shift in recruiting approach, could become more important for retailers looking to grow in this space. But there is a lot to learn across this and the other aspects of creating and delivering a great customer experience from the approaches of best-in-class foodto-go operators, whether they be food-to-go specialists in London, the retail-foodservice hybrids such as Fresh the Good Food Market and Thomas Ennis’ SPAR in Dublin, and a variety of different operators in the Netherlands and Belgium that effectively bring this to life.

Europe’s leading Dedicated Cooked Protein Company Dawn Farms is Europe’s leading dedicated fully cooked protein company. Their offer includes a comprehensive range of pepperoni, salami and chorizo from their dedicated fermented sausage plant in Ireland, the only one of its kind in the British Isles. As a B2B company , Dawn Farms point of difference is that all products are developed exclusively as toppings and ingredients for customers in the pizza, sandwich, snack and prepared meal sectors, which they have been supplying for 35 years. Safe and secure supply is their promise to customers, together with continuous innovation, research and development to bring the best ideas to the table. The most recent innovation from the company is a range of plant-based products shortly to be formally launched under their new Plant Deli brand. Elevated meat-free taste experiences Big on taste, big on quality, big on health and big on innovation, these 2nd generation plant protein ingredients in Plant Deli allow their customers meet rapidly developing consumer trends. Conor Cahill, Head of Science and Innovation at Dawn Farms says “Developing new products to meet

changing consumer tastes has always been at the heart of Dawn Farms. We believe in continually experimenting and innovating in the pursuit of great products for our customers. With an increasing number of consumers looking for more meat-free options, we developed a range that includes our trade mark best-selling VEGERONI a pea based pepperoni substitute, a hugely impressive meat-free Chargrilled Chicken using the Kerry PLENTI as the base ingredient , a Beet & Bean Burger, Chilli Sin Carne, Meat-free Mince, Meat-free Chorizo and Mexican Black Beans. “We were inspired to create a range of great tasting plant-based meat-free alternatives, to stand alongside our existing extensive range of meat products, that are designed to perform as pizza toppings, sandwich fillings or simply as ready-to-eat snacks.” Backed by the same renowned craft, knowledge, culinary and technological expertise, the Plant Deli range is all about delivering meat-free solutions that are big on taste and satisfaction that meet customer-specific needs. As Conor says “this market is still at its formative stage. It ultimately will be driven by the so called “Flexitarians” or meat reducers

and the consumer is becoming more aware of the need for better nutritional performance. That’s where our products out-perform. Our customers want to counteract the “Veto vote” and plant protein and meat protein are learning to live side by side on menus to meet the needs of fast changing consumers”. Farm-to-fork Traceability All products are 100% free from artificial colours, hydrogenated trans fats, non-sustainable palm oil, nuts and monosodium glutamate and have complete farm-to-fork traceability. Dawn Farms is a family company with a global reach, exporting to over 44 international markets and supplying many of the world’s leading food brands from its state-of-the-art manufacturing facilities in Ireland, the UK and Germany. Dawn Farms, great ingredients, great food. February 2020 65


DESIGNER OF THE YEAR 2020 £5,000 in Prizes to be Won


ntries are now closed and the search is on for the Sandwich & Food to Go Designer of the Year Competition 2020. The sponsors products are on their way to the contestants and we are looking forward to receiving some exciting, innovative and creative recipes. Who will be picking up this year’s title?

THE COMPETITION 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 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 has been 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 four 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.

66 February 2020 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.

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: Piada – an authentic Italian flatbread 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 Piada – an authentic Italian flatbread 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 Piada – an authentic Italian flatbread 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 Piada – an authentic Italian flatbread.

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. Royal Greenland MSC Cooked and

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.

REGIONAL COMPETITIONS NORTH EAST Tuesday 3rd March Greggs PLC, Newcastle-upon-Tyne 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

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-beatn 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.

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 February 2020 67

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

OfďŹ cial Sammies Awards 2020 Sponsor


he countdown has now begun for the 2020 Sammies awards which take place at the Royal Lancaster London Hotel on Thursday 7th May. The 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 and recognising excellence in the industry, awarding all aspects from New Sandwich to Multiple Retailer. Hosted once again by celebrity chef Theo Randall together with Comedienne Jo Caulfield, the evening promises to be a night of celebration with a plethora of awards announced including new for 2020, 68 February 2020 SANDWICH & FOOD TO GO NEWS

The Environmental Award. This award has been introduced to recognise the work being done to minimise impact on the environment within the industry – an exciting opportunity to celebrate efforts to be eco friendly. Entering the Sammies Awards is a great way to promote your business and gain national exposure for your company and brand and is open to individuals and businesses. Entries close on Friday 14th February, so with the deadline fast approaching if you have a great sandwich or food to go product or have been working hard to minimise the environmental impact of your business then we want to know.

For businesses with 10 outlets or fewer 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.

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.

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.

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.

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.

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. February 2020 69

The CafÊ 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 cafÊ 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.

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

70 February 2020 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.

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

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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.

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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.

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

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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

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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 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

@BritSandwich @BritSandwich @LoveSarnies @BritSandwich CONFIDENTIALITY: All entries will be treated in strict confidence and all judges will be bound by confidentiality agreements. 2020 71


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

72 February 2020 SANDWICH & FOOD TO GO NEWS


Join us at The Royal Lancaster London Hotel on Thursday 7th May.

To book your place at the awards dinner visit February 2020 73


H. Smith Food Group plc launches new Roasted Chicken chunks H Smith are now offering roasted chicken chunks ranging from 7-13g IQF pieces. Produced from Thailand the chunks are ready to eat and have a roasted finish. Supplied in a range of sizes from 4 x 2.5kg bags - 10 kg case. This product remains succulent even when reheated making it an extremely versatile ingredient with many catering applications – including chicken skewers, wraps, ready meals and stir fries. - Genesis GAP farm assured - BRC fully integrated poultry site Contact : Tel: 01708 878888

DTM Print has launched two new printers. Firstly, the DTM CX86e Colour Tag Printer is a fast and compact solution for production, POS and POI applications. It is the world’s smallest LED label printer and helps companies to produce versatile and professional colour labels and tags that maximize advertising impact. 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, the DTM CX86e makes it fast and easy to print high-quality full-colour labels and tags for signage and product identification that will attract customer attention and increase sales. The second new printer is the DTM FX810e Foil Imprinter for finishing and highlighting product labels with a width of up to 220 mm. That foil imprinting system adds brilliant shiny metallic or laminated highlights both to blank or already pre-printed labels, whether they have been produced by inkjet, laser, LED, offset or flexo printing. Fast and accurate one-colour printing for either adding data like simple text or bar codes to pre-printed labels or printing single-coloured labels is possible as well.

It features a robust metal housing, an intuitively to use colour touchscreen, an optional built-on guillotine cutter and can be connected via USB 2.0 and Ethernet 10/100. It uses DTM Print certified thermal transfer ribbons with a maximum width of 220 mm, but it is recommended to choose the ribbon width depending on the label design. If, for example, the layout covers only 100 mm of the label customers can use a 100 mm wide ribbon roll. Tel. +49 611 927770.

ESSENTRA’S RE:CLOSE LITE PROVIDES A SUSTAINABLE SOLUTION TO PACK RESEALABILITY Essentra Tear Tapes has launched RE:CLOSE Lite, a slimline monoprinted tape, designed to provide reseal functionality, as well as meeting the latest demands for packaging sustainability. The new lightweight, linerless tape solution provides user-friendly reclosability to multi-serving food packs, helping deliver portion control and maintain freshness, while making sure packaging is kept tidy and pantry-ready. Once opened, a pack can be easily resealed using RE:CLOSE Lite, increasing convenience for consumers and minimising the environmental impact

of food waste caused by spillage or leaving a pack open. It runs down the complete length of the pack, ensuring an effective seal as fresh adhesive is used for each reclosure. This makes it durable enough to withstand resealing and reclosing multiple times and provides a significant advantage over traditional resealable labels. The improved performance ensures the tape effectively meets the demand for consumer choice in providing portion control functionality to multi-serving packs. By allowing the product to be kept in the original pack, branding is kept

74 February 2020 SANDWICH & FOOD TO GO NEWS

in the home, encouraging repeat purchase. And with the option to add print, brands can add messages such as those promoting portion control and recyclability direct to consumers’ fingertips for even greater communication and impact. Tel: +44 (0)115 975-9000


FRI-JADO TO EXHIBIT NEW PRODUCTS AT EUROSHOP 2020 Food retailing equipment manufacturer Fri-Jado will be demonstrating two new products at the EuroShop retail trade fair, Messe Düsseldorf, 16-20 February 2020. The company, which is exhibiting on stand F14, hall 15, will be showcasing its new range of Modular Counters and will unveil its latest combi oven models for the first time. The introduction of a new range of Modular Counters follows extensive research and development and the adoption of new technology. Chilled models incorporate FriJado’s innovative and patent pending OmniCold low velocity air flow refrigeration system, which works by blanketing the food on display from all sides. This helps deliver accurate holding temperatures, reduced energy consumption and the maintenance of optimum food quality and safety over extended periods. The chilled counters have been designed to operate efficiently with wide range of energy efficient, future-proof refrigerants with low global warming potential (GWP), including hydrocarbon. Natural hydrocarbon is a non-toxic refrigerant with zero ozone depleting properties and a minimal GWP. The hydrocarbon market is growing rapidly, with regulations and restrictions being relaxed to allow these greener refrigerants pave a path to a brighter and cleaner future. Hot versions of the Modular Counters benefit from Fri-Jado’s patented hot blanket holding system, air curtain technology and hot air recycling, which deliver energy savings of some 20%. Stable temperatures combined with precise humidity control, ensure that food is maintained at perfect quality and appearance, reducing the amount of merchandise that may be price discounted or thrown away, due to product deterioration. Fri-Jado has addressed demands from operators to ‘make the food King’ with an innovative shelf design that increases the visibility of merchandise for maximum effect, promoting

impulse purchases. Serve assisted or self-service counters are available in three widths with two, three or four tier display. Modules may be supplied as chilled, hot or ambient units, which are easily multiplexed to form in-line counter configurations for cross merchandising. Triple glazed side panes provide excellent insulation and prevent heat transfer between each counter. EuroShop provides Fri-Jado with the opportunity to launch its new range of combi ovens, which will be on public display for the first time. The new combi ovens have been designed specifically to eliminate the traditional barriers between food retailing and foodservice applications. The company has drawn on its extensive retail expertise to develop a versatile and robust solution for the most demanding kitchen environments. The programmable touch screen ovens include 6 and 10 grid models, which are stackable with Fri-Jado rotisseries, including the Auto-clean rotisserie, to create integrated units for theatre cooking. A passthrough option is available for rear loading and front unloading, preventing the possibility of cross contamination between raw and cooked food. Tel: +44 (0)1895 272227


Speciality Breads, traditional artisan bakers to the foodservice industry, has introduced some new honeyenriched sweet bakes to their range. Simon Cannell, Managing Director, explains: “We are well known for our exceptional breads and frozen doughs but in the last couple of years, we have developed some sweet bakes. One of our customers recently commissioned us to create a range of bakes, specifically for their ‘on the go’ market. Whilst our NPD were working on the project, serendipity paid a welcome visit. The result: Huffins, a honey-enriched bake with an amazing lightness of texture. What is even better is that our new sweet bake can be served throughout the day – breakfast, mid-morning, afternoon tea and, with accompaniments, a dessert.” Huffins are available in three flavours: Honey; Chocolate and Coconut; and Blueberry and Vanilla Huffin. Simon continued: “Our aim was to create something a little quirky, with a light and fluffy texture, that tastes fantastic, stands out on display and be incredibly versatile. Huffins work well at breakfast, particularly the Honey Huffin. Coffee shops are finding all three flavours popular for food on the go, particularly the mid-morning snack market; a number of hotels are going to include Huffins in their afternoon tea menus. Finally, Huffins make a great dessert - just warm, add ice cream and garnish generously.” Details of all breads, frozen doughs and sweet bakes are available at www.specialitybreads. and samples will be sent on request. F ebruary 2020 75

Marta Pogroszewska

Gails Bakery’s Managing Director Originally an economics graduate from Poland, Marta Pogroszewska’s rise in the food to go industry has been nothing but meteoric, writes Simon Ambrose. She originally started working as a self-employed events manager, joining Pret A Manger in September 2004, working her way up from Trainer, through to Leader, Assistant Manager and Acting General Manager to General Manager position, running the Heathrow branch by March 2010. She then became specialist manager for Airports, Group Manager for Pret’s South Kensington Group, Operations Manager for the Heathrow area, and then Director of Operations New York in September 2013! She moved to Gail’s Bakery as Retail Director in 2016 and became Managing Director in February 2019. She is now responsible for strategic and day to day running of the business through Operations, People, Property, Coffee and Safety departments. She’s accountable for growth of the business through building and developing highly performing teams, setting and implementing structures, systems and strategic plans to deliver strong sales, profitability and estate. She’s also Member of The Bread Holdings Board. 76 February 2020 SANDWICH & FOOD TO GO NEWS

PROFILE GAIL’S BAKERY “I started with Gail’s three years ago, but my career in hospitality started well before that: I was with Pret for 12 years where I had about 14 different job titles. My last job for them was running operations for them in New York for three fantastic years. I came back to London to look for my next opportunity and Luke Johnson introduced me to Tom Molnar, founder and owner of Gails and something that was supposed to be a 15 minute coffee catch-up turned into a two-hour conversation and a visit to our mother bakery in Hendon. Tom took me on a journey through bread and pastry and baking in general, all things I knew nothing about before. Or last stop there was in the sourdough room and he started opening the boxes that contained the different sourdoughs and explained that this one was mushy, this one was wet, this bouncy and so on! And I felt, OMG, I want to work for this guy because he has so much passion in the product and in everything he does–it goes right through the business. So, I started working as retail director three years ago. It was only a small team initially. We had one operations manager, one recruitment and one training person but we had huge ambitions to grow and double the size of the business, which we have done. We have built amazing teams and a lot of stakeholders have worked with us on the journey and helped us grow. You have to have really solid foundations and a network around you. Gails Bakery is part of The Bread Holdings and we are sister company to The Bread Factory, with six other smaller brands that work with us and bake for most of London and the south. It is an incredible opportunity to be vertically integrated within the business because it gives us a massive competitive advantage over those who don’t have the bakery. We can come up with products, implement them really fast and respond to market needs really fast but we can also–most importantly–deliver the freshest food on the market. We don’t freeze our food, so everything that is produced overnight in our mother bakery is delivered in the morning to our bakeries before 6.0am, baked off, sold through the day and the remainder is February 2020 77

PROFILE the technical side of our food and made sure we know what’s in it and provided clarity; we’ve also provided at the till information with all the allergens listed for all customers. We encourage our teams to have a really good conversation with the customer to understand their needs, as well as training them extensively. We also have a gluten-free bread that is separately packed, a gluten-free sourdough – probably the best on the market – which we worked on for three years. Everything else is open and people need to be cautious.

‘I always come back to the same thing: have the best team you can find and introduce the best ways of working you can figure out’

given away to 40 charities throughout London. Our whole food chain is really fresh and really fast. Only about 10% of our range is 2+day shelf-life – everything else is fresh, same-day. Probably about 30% of the range is prepared to go or has less than four-hours shelf life. This aspect could be potentially geographically limiting in terms of expansion but we have bakeries in Manchester and Bath, so we could activate them – we make strategic choices determined by our growth. LONDON FOCUS We choose to focus on London currently because there are so many more neighbourhoods that we would love to be in and places where we think Gails belong. Our busiest shops are in places like Blackheath where people are relaxing over the weekend

and want to bring their families. Our busiest days are over the weekend where 60% of our sales come from. We do compete with local business, who also cater for lunch, and we love the competition – it encourages us to be better and slicker. We are in a really specific place in people’s hearts and minds and on their plates. At Gails you can find everything, catering to all sides of the market: we have a huge range of salads, a huge range of savoury options from sandwiches to pastries. We’ve recently launched hand pies and these have outsold our new range of salads by something like three to one. In spite of all the health trends out there, people do want to eat hearty food and hearty food doesn’t need to be unhealthy: we don’t put preservatives into our food, for example, we make it fresh and good for you. Our cakes are the fastest growing category – we are in huge growth. Allergens are a big challenge for the industry: we are all cautious and more aware. We’re trying to provide the best information to our customers and we’ve done a number of things over the last couple of years to improve that: we’ve taken care of

78 February 2020 SANDWICH & FOOD TO GO NEWS

THE FUTURE We’ve just presented a three-year strategy to the board and we have amazing plans to double the business and do incredible things. We plan to open five new shops before Christmas, we have two new pop up shops- the busiest thing we ever do – and we have fantastic new sites in preparation right now, as well as incredible food launches. BREXIT Brexit is obviously an issue but if you don’t know what’s going to happen, all you can do is make sure you do what you do extremely well and focus on your own four walls. There are also challenges with minimum wage, flavour and questions around procurement. We are trying to prepare ourselves for what might come but it’s a bit of a guessing game. The two things we are working very hard on are people, procurement and purchasing because I think these will probably be the most affected areas after Brexit. We’ve worked very hard over the last three years on an employee value proposition strategy and with that we halved our staff churn …. and we continue on this trajectory: we really want to create opportunities for our team, help them stay with us and encourage them in a career in the industry . We have a lot of people who really love the craft and do enjoy working with us and we will be hoping they will stay. We are really trying to look after existing staff, but having said that, we are looking to open a lot of new bakeries and we’re really going to have to attract a lot of new people. In August we had a lot of vacancies but we had 5000 people applying through our website alone. Even with opening

PROFILE five new bakeries we will need a good couple of hundred new people. We have a great staff programme called ‘Rise With Gails’ and the whole training programme and underlying platform are geared up to help people within Gails grow and come through the ranks. We have amazing success stories: one of my favourites is Maria in Richmond. When she started three years ago she was a barista in Kings Road – she’s now manager at the Richmond store and has been doing that for over a year. She took the store from loss making to hugely profitable by doubling the sales and also built an incredible team. When you see stories like that and see the opportunities you can create for people, it makes it so much more than just work. LONG TERM FUTURE I’m not worried about our future – we are so committed to innovation and having an agile response to the market that we will still be here; we will be fine, and hopefully we will be international by then, that’s my aspiration. With our hot drinks we work with Union Roasters and we have our very own blend created with them. It’s going to sound like I’m blowing our own trumpet but we have the best coffee of any coffee shop. We pay so much attention to barista training: every single barista and person associated with coffee making goes to coffee training and has to pass the test. In terms of commitment to quality on where the coffee and the milk comes from, through to the training of the team, execution on site, validating and auditing, I think we are pretty good. I’m proud of what our coffee and operations team and delivering together – there is a strong sense of collaboration and pride in delivering a really superb coffee. On the cold drinks front, three months ago we completely reviewed our range and now we are working with two suppliers–Daily Dose, with a new range of juices and Square Root, who provide our sparkling drinks – and our sales have shown something like 30% like for like growth since we changed and really understood what our customers want to have. We were looking for quite a long time, not only for partners that would resonate in terms of flavours, but also their story and how they approach their product.

KEEPING UP STANDARDS TURNOVER AT Changing management isUP one of the GAIL’S BAKERY BY 23% most difficult things in business and Gail’s Bakery’s parent company Bread Holdings has passed the £100m growth is also one of the most difficult mark with a boost in pre-tax profit on full-year turnover. things to achieve. It’s crucial to have Revenue rose 14% to £100.8m for the year ending 28 February 2019, an amazing team, one that is on the compared with £86.4m the previous year. same page and can cope with the Turnover at Gail’s Bakery was up 23% with wholesale revenue up growth. The second really important 11%. Pre-tax profit rose to £2.3m, compared with £1.0m the year before. thing is to have incredibly slick ways The directors stated: “The increase in wholesale sales has been driven of working and processes in place. by the successful integration of previous acquisitions, along with some new At times when people have struggled wholesale customers. Retail growth has been delivered by a combination with the new and improved ways of of new store openings and like-for-like growth within the estate. We working and haven’t been able to continue to invest in our business with the opening of ten Gail’s bakeries cope, we’ve held it up for a bit and in the year to February 2019, with a similar number of new openings similarly the other way round, when expected this year, and through the establishment of the Bertinet bakery, systems have been lacking a little bit. which was acquired in late 2017 and our recently expanded main Hendon For all the years I’ve been in bakery on the wholesale side. operations I’ve tried to figure out what “The year ended February 2019 has been a challenging year on costs. to do and how to go about things, but Additionally, it has been a relatively uncertain time in the restaurant and I always come back to the same thing: hospitality sector but our diverse customer base helps us to mitigate this have the best team you can find and risk. It has been a year where we have seen encouraging sales growth on introduce the best ways of working both the wholesale and retail sides of the group.” you can figure out. Gail’s has 57 sites, mainly in London, and is now expanding further Marta was speaking at the lunch! afield, with sites in Guildford, King’s Cross and Windsor thought to be in show. This is an edited version of her the pipeline. presentation. February 2020 79


The following are elected members of the Management Committee of the British Sandwich Association:


BSA Committee

CHAIRMAN Camilla Deane (Norseland) – Supplier VICE - CHAIRMAN Dan Silverston – Soho Sandwich Co (Producer) THE COMMITTEE Samantha Brett, Waitrose (Retail) Georg Buhrkohl/Mike Attwood, Subway (Sandwich bar chain) Robert Potts,Greencore (Producer) Simon Parton, Compass (Catering) Neil Wood, Woods (Independent Sandwich Bar) David Winter, Street Eats (Producer) Anthony Minto, Ginsters (Van Sales) Peter Mayley, La Baguetterie (Independent Sandwich Bar) Frank Boltman, Trade (Independent) Dan Silverston, Soho Sandwich Company (Producer) Ben Newby, Fresh Fayre (Supplier) Martin Beaver, RAP (Supplier) David Ross, Greggs (Baker) SECRETARIAT Jim Winship, Director Gavin Rothwell

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

80 February 2020 SANDWICH & FOOD TO GO NEWS

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

Sandwich food to go news

20 20



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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.

82 February 2020 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 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 ADELIE FOODS GROUP LTD. – WEMBLEY Lords House, 656 North Circular Road London NW2 7AX Contact: Tamara Redding Tel: 020 8571 1967 ANCHOR CATERING LIMITED Kent Office: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Simon Wildon 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: 0208 629 8600

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

TIFFIN SANDWICHES 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

BSA Suppliers Index FRESH-PAK CHILLED 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Sam Bennett 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

Maulden Road, 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 Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960 /07741 639006 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,

Enterprise Way,

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

84 February 2020 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

NEW YORK BAKERY CO. 4 Heathrow Boulevard,

Bath Road, West Drayton, Middlesex UB7 0DQ Contact: Angela Young LEATHAMS LTD

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,

Tel: 0208 283 0500

Accreditation body: BSA NORSELAND LTD.

Somerton Road, Ilchester, Somerset BA22 8JL


The Quorum, Bond Street,

Contact: Millie Deane

Bristol BS1 3AE

Tel: 01935 842800

Contact: Rachael Sawtell

Fax: 01935 842801

Tel: 0117 317 8600

Fax: 0117 317 8639

Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400

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


Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 MISSION FOODS EUROPE LTD

Fax: 01270 611113

Business Park,

Coventry CV5 6UJ

Wharf Road, Ponders End, RAP LTD.

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

Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@

Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660




Unit 4, Grange Industrial

Forest Way,

Norwich NR5 0JH MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road,

Contact: Stuart Mills Tel: 01493 416200

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

London W4 5XS Contact: Craig Dillon

Tel: 0203 6752220

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


Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 THE INGREDIENTS MOY PARK LTD.

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 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


Renown Avenue, Coventry

2nd Floor, Building 1,


1st Floor, Axiom House, High

Unit 2-3 Hamilton Road SAM BROWNE FOODS

Ind Estate,

Street, Feltham, Middlesex

Kelleythorpe, Ind.Estate,

160 Hamilton Road,

TW13 4AU

Driffield, East Yorkshire,

London SE27 9SF

Contact: Andrew Breeze

YO25 9DJ.

Tel: 0208 818 7617

Tel: 0208 670 6701

Contact: Kathy Sowersby

Fax: 0208 670 9676

Tel: 01377 241238

Contact: Tim Marcuson

Fax: 0203 187 0071

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

Reach thousands of potential customers from as little as £60

Product Listing


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

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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



86 February 2020 SANDWICH & FOOD TO GO NEWS


Safe salads healthy living By using Fresh Produce Wash on all your fruit, salad and vegetables you will help protect consumers from food posioning caused by pathogenic bacteria, such as E. coli, Listeria and Salmonella.

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

Chlorine Free


for Salad, Fruit and Vegetables!

ke Ma


ou rp y. a rod uce safe tod

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

ST 2 C A V I S I A N 5- S U T D D 26 A L U S 70 MA D I N A T , E RC I N XC H G EL 20 , L 20 ON DO N

The secret of an awesomely good burger.









It’s really not difficult at all. Choose a wellseasoned patty, a fabulously fresh roll, crisp tomato, lettuce and a slice of pickle…and Spinneyfields twice-graded cheese slices. Why Spinneyfields? Because first we grade our cheese for perfect flavour and texture. Then we grade it again for the characteristics that guarantee it will perform perfectly, time after time.

The newly branded Spinneyfields range also includes grated and deli-block cheese. To find out more call 01270 611112 TM TM


That’s why chefs across the land have given Spinneyfields their vote of approval. And why our slices now star in the best burgers around. 88 March 2016 SANDWICH & FOOD TO GO NEWS