Sandwich & Snack News - Issue 128

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

ISSUE 128 JULY 2010

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: editorial@papa.org.uk

ADVERTISING PAUL STEER t: 01291 636342 e: paul@jandmgroup.co.uk

SUBSCRIPTIONS LEE EVANS t: 01291 636333 lee@jandmgroup.co.uk

NEWS Page 4 - Hain Celestial Group has acquired Nottinghambased sandwich manufacturer Churchill Food Products, for an undisclosed sum.

Page 5 - Sandwich manufacturer Urban Grazing is becoming a force to be reckoned with on the national scene, winning a number of new contracts in competitive tenders recently.

Page 8 - Bream UK Foods, a sandwich manufacturer based in Southall, London has been fined a total of £20,000 for hygiene-related offences ranging from washing salads in sinks lined with grease, to failing to tackle an “uncontrolled mice infestation.”

PROFILES Page 11 - Now and again, the sandwich business takes a major leap forward with the advent of an inspirational new concept or innovation. Mooli’s, a roti-based, Indianinspired operation, represents just such a breakthrough, says Nellie Nichols.

Page 16 - Successful sandwich bar owners tend to share the same qualities and strengths. Mark Smedley, owner of two London shops, is a case in point, as Simon Ambrose discovered in a recent visit.

SANDWICH DESIGNER OF THE YEAR Page 20 - Buckingham Foods’ Thomas Allen wins the title for the second year running.

THE SAMMIES Page 22 - The industry Oscars: who won what and why.

LABELLING Page 40 - New developments from labelling manufacturers.

MANAGING EDITOR SIMON AMBROSE, Tel: 01291 636343 e-mail: editorial@papa.org.uk

COFFEE TRENDS Page 48 - Sandwich and coffee bars need to keep their finger on the pulse when it comes to coffee trends, with so much going on. Who better to keep us abreast than Kate Jones, who runs Cherizena coffee, at Wartnaby near Melton Mowbray, Leicestershire.

ADVERTISING PAUL STEER, t: +44 (0) 1291 636342 e-mail: paul@jandmgroup.co.uk PRODUCTION AND DESIGN JAYSON BERRY, t: +44 (0) 1291 636339 e: jayson@jandmgroup.co.uk SUBSCRIPTIONS LEE EVANS t: +44 (0) 1291 636333 e-mail: lee@jandmgroup.co.uk

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NEWS

Hain Celestial acquires Churchill Food Products HAIN Celestial Group has acquired Nottingham-based sandwich manufacturer Churchill Food Products, for an undisclosed sum.

Churchill’s production is expected to be brought under Hain Celestial’s Daily Bread brand, underlined by the fact that Tony Pritchard, Churchill’s managing director, is joining the Daily Bread senior management team.

The group now begins a strategic review of the two businesses, starting with the goal of maximising synergies.

Consultations with Churchill’s employees will take place regarding any proposed plans developed during the strategic review.

But these are almost certain to include absorbing

Churchill’s food to go production into Hain’s Luton plant.

Since losing its M&S contract last year, the plant has been running at well below capacity, even with the addition of Daily Bread’s sandwich production, which was moved from Covent Garden to Luton earlier this year. Hain has been aggressively chasing new business as a result.

Tony Pritchard said: “I am very excited to be joining the Daily Bread senior management team. I believe that this initiative will enable us to provide a more robust, progressive and innovative business, and I am also proud to be working with the UK’s greenest food producer.”

The deal marks the end of a chapter for Churchill, which was originally Churchill’s Handmade Sandwich Company of Nottingham before being bought out of administration by a management team, that included Tony Pritchard and Graham Mealyer in 2007, following the retirement of the founder Brian Lightbody.

Sales at that time were £3.5m a year.

At that time accounts included a substantial vending business, as well as contracts with local authorities, schools, colleges and universities.

The move also marks another twist in Hain Celestial’s fightback. In the last issue we announced that Daily Bread had won a new

manufacturing account with Tesco’s for fresh filled baguettes with a one-day shelf life. The Daily Bread branded product is selling in around 29 Tesco stores around the country, with five filling variations.

“The addition of Churchill’s expands our customer base for food-to-go offerings in the UK,” said Irwin D. Simon, president and chief executive officer of Hain Celestial.

“We view this as a strategic acquisition to broaden our customer base and our Daily Bread branded products. Our combined technical and innovation teams will bring us the capability of developing more exciting and healthy food-togo products.”

Holland & Barrett move into vegetarian food to go Holland & Barrett has moved into vegetarian food-to-go with a new Good Food To Go counter in its Cheltenham store that includes the sale of Cranks sandwiches.

The move follows the opening of a trial unit in Bury St Edmonds, which has already served more than 5,000 drinks, sandwiches, and soups since its opening on 19 Feb. Another unit is due to open in the next couple of months with a “cautious roll-out” the name of the game.

The food-to-go area, focused on offering vegetarian food and servicing dietary needs, in keeping with the shop’s ethos, will include a standard Cranks range of eight sandwich options, vegetarian pasties, soup in the summer and hot drinks with a big range of dietary milks such as soya and oat milks for customers. H&B is also working with Cranks to develop a number of dietary option sandwiches such as a gluten-free line.

Ice cream is also available with lactose, gluten and dairy free options.

A hot food offer will also be available soon, via a bake-off oven.

4 July 2010 SANDWICH & SNACK NEWS

There will be three hot sandwiches.

Salad pots are also going to be launched soon.

The area could be up to one third of total store space in new openings, says Ketan Mistry, Holland & Barrett product manager for branded foods.

“The response since we first opened has been amazing. There’s not an awful lot of vegetarian food-to-go around for people, so it has gone down really well.” Sandwiches range from £2.20 to £2.50, while pasties – all own-brand – sell for £1.50.

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NEWS

John Sibbald’s Urban Grazing wins new sandwich contracts SANDWICH manufacturer Urban Grazing is becoming a force to be reckoned with on the national scene, winning a number of new contracts in competitive tenders recently.

Founded by ex-Oldfields sales director John Sibbald, the company – registered as The London Handmade Sandwich Company – has replaced Greencore at IKEA, where it is supplying customer restaurants, coffee shops and staff catering, after a trial period.

It has also developed a food to go offer with the J D Wetherspoon pub chain and is now supplying Welcome Break service stations with its Eat In ownlabel brand of toasties, paninis, hot eating baguettes and fresh salads. Cold eating sandwiches follow later in the Summer, replacing Bradgate Bakery.

The company, which plans to offer a full portfolio of premium end

sandwiches, salads and ready-to-eat snacks, says that another major contract is due to be announced soon.

Its sandwiches are manufactured from a 12,500 sq ft unit in Basildon, having relocated from Bethnal Green. It has achieved BRC, Grade A approval, and a Soil Association Certificate since starting up two and a half years ago with an investment of £600,000.

“A number of companies

Waitrose and EAT end takeover talks TAKEOVER talks between Waitrose and sandwich chain EAT have ended after protracted negotiations, because they couldn’t agree on a price.

Waitrose had been in discussions over a two month period with the high street chain founders Niall and Faith MacArthur, who were said to be looking for about £100m.

It’s the second time

EAT has come close to selling. It hired Price Waterhouse Coopers, the accountant, in 2008 to advise on a possible sale but this was abandoned at the start of the recession.

The MacArthurs own a 45% stake in the company and Penta Capital, a private equity firm, has a similar-sized holding, after buying out 3i in 2005.

are saying to us that they feel the market has become over-consolidated now,” says John Sibbald. “They are looking for flexibility

from smaller players, which can handle complex recipes and come up with innovative product.

Companies weren’t looking for innovation last year because of the recession, but the door has now swung the other way.”

Meanwhile, David Singh has joined the Urban Grazing team as head of sales, food service and public sector, from Daily Bread, where he was sales manager.

Urban Grazing intends to apply for BSA manufacturing membership in the next few months.

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NEWS

Tasties win a Tesco’s deal for Welsh sandwiches SANDWICH manufacturer Tasties has landed a deal with Tesco’s to supply 13 of its stores with a new range of Welsh sandwiches.

If sales meet targets, the Flintshire-based company’s new range will be rolled out in Mid and South Wales too.

The range includes Welsh Cured Ham & Tomato; Welsh Lamb & Mint Sauce; Cadog Ploughman’s with Welsh Ale Chutney; Welsh Beef with Welsh Horseradish; and Welsh Rarebit with Sauteed Leeks. Tesco has a track record of sourcing local products whenever possible and were said to be “delighted” when Tasties developed the Welsh sandwiches.

Mark Grant, Tesco’s senior buying manager for Wales, said: “My personal favourite is the Welsh Rarebit sandwich, but they are all fantastic and I am sure they will be very popular with our customers.

I think this is a great opportunity to get some locally made product into

Tasties' managing director Richard Brown (right) with Steven Oliver, the store manager at Tesco Extra, in Broughton

our stores, which our customers are telling us they want more of.

“A lot of people talk about food miles and the benefits of local sourcing and our customers want to relate to the shops as local stores.

They want to buy products they can recognise from local producers and it’s important that we provide as many Welsh products in our Welsh stores as possible.”

Tasties managing director Richard Brown added: “We are absolutely delighted. This

is a big deal for us – it’s a huge feather in our cap. They are the number one retailer in the UK and to get our products onto their shelves where more people can pick them up is really good news.

“Tesco are very keen to source Welsh products – they don’t just talk about it, they actually go out and do it.

They also place a big emphasis on quality and consistency, which is where we are coming from too. We make a high quality product and we can offer value with

good, wholesome food – which is the reason Tesco chose Tasties. We are great believers in local sourcing whenever that is possible.

“If it works, we will be rolling the Welsh sandwiches out to the stores in Mid and South Wales and the border stores as well. We are going to bolt on the Welsh range of products to our standard range so we can offer them to all the schools and colleges in the North West of England, as well as our other Welsh customers. We’re a Welsh company so we’re particularly proud that we are flying the flag for the taste of Wales."

The Tesco deal is the latest success in the Tasties story since it was bought by the Brown family in 1992. In addition to supplying shops, schools and colleges in North Wales and the North West, Tasties also supplies the airline industry.

The number of sandwiches they make has gone up from an initial 800 a day to 30,000.

Boy banned from eating cheese sandwich A two-year-old boy was banned from eating his cheese sandwich at the nursery he attended because it lacked lettuce or a tomato.

Jack Ormisher’s packed lunch was taken away by staff at the council-run Westfield Children's Centre, in Pemberton, near Wigan because it violated their healthy eating policy. His father was told to include lettuce or tomato in future

6 July 2010 SANDWICH & SNACK NEWS

so the sandwich could be classed as a ''snack'' rather than ''lunch.''

The nursery had previously drawn up a list of ''healthy eating options'' for youngsters, which include various fruit and vegetables, plus rice pasta and potatoes.

The boy was subsequently withdrawn from the nursery by his parents. Jack's mother Dorothy

Gallear, said: ''I think it is absolutely pathetic and these people are playing Big Brother with people's lives.”

A spokesman for Wigan Council said: '”The centre has a list of recommended healthy food, according to national guidelines, which children are encouraged to eat. A cheese sandwich would not feature on the list.'”

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NEWS

Sandwich maker fined £20,000 for hygiene-related offences BREAM UK Foods, a sandwich manufacturer based in Southall, London has been fined a total of £20,000 for hygiene-related offences ranging from washing salads in sinks lined with grease, to failing to tackle an “uncontrolled mice infestation.”

The firm, which is not a BSA manufacturer, pleaded guilty to 12 offences at Ealing Magistrate’s Court in May. Eleven offences related to food hygiene issues and the remaining offence was for ignoring a hygiene emergency prohibition notice, which required the premises to close.

The company, which distributes sandwiches to newsagents, convenience stores and petrol stations throughout the country, was first inspected by Ealing council last July following complaints about rats and excessive rubbish.

During the initial visit, regulatory services officers identified seven food hygiene offences including having dirty floors and dumping hundreds of sandwiches outside the premises. The firm had also failed to train staff in the basics of food hygiene.

The council demanded the immediate closure of the premises, but the company ignored the notice and reopened for business the same day.

The notice was eventually lifted five days later, after a follow-up inspection found the company had made all the necessary improvements. But when Ealing

“

The council demanded the immediate closure of the premises, but the company ignored the notice and reopened for business the same day Council conducted a further inspection in September 2009, four additional food hygiene offences were identified.

Bream UK Foods was fined £14,400 which was £1,200 for each of the 12 offences - and ordered to pay the Ealing Council’s £5,785.37 costs, plus a victim surcharge of £15.

Councillor Ranjit Dheer, Cabinet Member for Safer Communities, said: “It’s shocking that this company was preparing food in such unhygienic conditions. At the same time, I can’t believe they had the audacity to open up for business the same day that we required them to close.

“I’m pleased the court has recognised the seriousness of the situation and it is clearly reflected in the hefty fine they have meted out. This case should serve as reminder that we will prosecute individuals and businesses which flout regulations and put people’s health at serious risk.”

Tesco launch World Cup singing sandwich Tesco has launched a World Cup singing Jalapeno Chicken sandwich, inspired by the England team’s spicy diet of tabasco sauce, wasabi paste and sharp English mustard.

Using the same technology as in talking greetings cards, the sandwich comes in special packaging which triggers the famous football chant ‘ole ole ole ole’ when opened.

Tesco food developer

Laura Fagan said: “We think the sandwiches will be popular snacks for anyone wanting to see the lunchtime or afternoon games and for that reason we wanted to offer fans something substantial.”

It’s not the first time the retailer has launched a singing sandwich – the last time was in 2005 when it launched a Xmas singing sandwich.

8 July 2010 SANDWICH & SNACK NEWS

”

David Van Day opens a sandwich bar Eighties pop star David Van Day has opened a sandwich bar featuring an internet café in his home town of South Ockendon, Essex.

David, who also starred in ‘I’m A Celebrity...Get Me Out of Here’, was joined at the opening of Sandwiches@Broxburn Parade by his wife Sue Moxley, The Sun’s beauty editor.

Sandwich bar manager buys her workplace Sandwich bar manager Elaine Halliwell has bought the business she’s worked at for 13 years Horgan’s Sandwich Bar at Aston Cross, Birmingham.

“I asked the owner to give me first refusal if he ever wanted to sell but when he told me a few months ago that he did, I was scared as well as excited,” she said. “I had lots of ideas about what I wanted to do with the business, but I didn’t know where to start to find the finance.”

In the event, she secured a loan from ART (Aston Reinvestment Trust), which is owned by its members, and lends between £10,000 and £50,000 to businesses in Birmingham and Solihull. ART helped to put a package of finance together along with Barclays.

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FORTHCOMING AUCTION To be held on WEDS 28 JULY 2010 DUE TO ADMINISTRATION/ RECEIVERSHIP OF PURE ORGANICS LTD. AMESBURY, WILTSHIRE The following equipment is offered for sale: Turbo, Riggs and Apple depositors ■ Complete ready meals line ■ Robot Coupe and Stephan machines ■ Tray sealers ■ Flowrappers ■ Metal detectors/check weighers ■ Spiral freezers ■ Koppens formers ■ Handtmann with AL linkers ■ Mixer grinders ■ Pre-breakers ■ Inkjet printers ■ Linear and multi head weighers ■ Box tapers ■ Bag sealers ■ Williams and Fosters blast freezers and chillers ■ Brat pans ■ Sauce pans with scrape surface mixing and tipping ■ Ovens ■ Multivac machines ■ Carton erectors ■ Too many items to list.

EVERYTHING MUST GO! For full colour flyer and catalogue please contact the auctioneers:

Live and on line For full details contact Clarke Fussells 01225 874677 – sales@clarke-fussells.co.uk

To advertise call Paul Steer on 01291 636342 July 2010 9

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Mooli Madly Deeply Now and again, the sandwich business takes a major leap forward with the advent of an inspirational new concept or innovation. Mooli’s, a roti-based, Indian-inspired operation, represents just such a breakthrough, says Nellie Nichols Nellie Nichols

10 July 2010 SANDWICH & SNACK NEWS

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NELLIE NICHOLS

T

he remarkable and unpredictable come along far less often now in our so safe food world. Those flashes of simple, inspiring brilliance and deliciousness that make me realise, when I’m lucky enough to come across them, how much I love this industry I chose to work in.

That moment of discovery when great edgy taste and concept come together and all you can think about is coming back for more.

Some of the London pop-up restaurants are hitting the bull’s eye. A recent visit to The Dock Kitchen to eat Steve Parle’s set supper club menu was well worth the visit; his ever changing menu inspired by a season, an author or a favourite place. Plate after plate of off the grill magic included the freshest, crispiest tiny fish with a squeeze of lemon and a torn piece of bread. The simplest of dishes, yet the most fulfilling because his execution is spot on.

Following the long awaited arrival of the world-famous chef Daniel Bulud from New York, who has just opened his Bar at the Mandarin Oriental in London, I was very fortunate to be taken there for lunch and was blown away by his special of Grilled Madagascan Prawns

with Chargrilled Lettuce.

But the surprise wasn’t in the meltingly sweet juicy and succulent prawns, it was the outstanding smoky, charred crisp heart of lettuce I won’t ever forget.

And the annoying thing is, I’ve been chargrilling lettuce constantly since then and can’t get anywhere near the same perfect blistered, scorched and wilted leaves.

I have been madly hoping it was only a matter of time before there was a breakthrough into the truly new in our field. The empty sites across London have grown in numbers as retailers have closed due to dwindling sales and hiking rents. Of course, the strongest are surviving, but to be honest, not without ever growing menu fatigue.

The commercial shackles had to be broken by someone with some unbridled energy, innovation and a good straightforward idea; an idea with conviction, and simple enough in its execution to underpin its chances of success.

Something with the capability to capture the imagination and create a bit of a buzz, and should you check out the blog, twitter and reviews on Mooli, you will see even though it’s a concept still in its infancy at only seven months old, it’s

“

Did I say the beef was the best? Ah, that must have been before I tried the Punjabi goat. I would have thought this could never be a high seller, but it’s already legendary on the streets of Soho one which has started to carve an impression all over the internet.

Mooli’s have opened where Piada once stood, on a site in Frith Street that has housed no less than fourteen businesses in ten years. Parts of Soho hold notoriously difficult sites, often deserted and dead till lunchtime, and this is one that represents a challenging high risk strategy for any concept. But it also holds an upside, being a licensed site with a built-in grill left behind, both worthy contributors to a hot food concept.

I, probably like you, thought Mooli was a radish.

With no bearing at all on the product, it merely serves as a catchy name for ‘warm flavoursome fillings, zesty salsas, vibrant chutneys and crunchy salads, all rolled in a homemade roti’ – I couldn’t have described it better myself, this is street cuisine but with quite a

”

difference.

Sam and Matthew both grew up in India and the street foods of Delhi, Bangalore, Kerala and Hydrabad became part of their make-up. Living in London, they finally gave up their jobs in management consultancy and law to start Mooli’s after teaming up with Head Chef Raj Rawat, who trained at Oberoi, India’s five star hotel chain and who then went on to cook at Benares, a Michelin star restaurant in Mayfair.

Walk in and you will see a (very similar to McDonald’s) pass holding warming shelves of products and a clear view into the kitchen where the chefs work away - the power of the ‘freshly made on site’ message clearly conveyed to every customer. A simple menu to choose from is above the till: only six choices of chicken, asparagus, paneer, beef,

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NELLIE NICHOLS

pork or goat, but the clever execution is each comes in a small Mooli, a regular one or a salad box. That’s it, no more no less.

The Roti bread is made from scratch every morning, with a special machine Sam and Matthew had to travel across the U.S. to find. Like many of the handed down family recipes, there is little in this business that hasn’t required an enormous effort to perfect and it shines like a beacon in their end result.

The bread is not like a tortilla, and

nothing like a wrap, it’s fresh, soft, and gorgeously elastic. Made with wholewheat flour and nothing artificial, it is so much more than just the outsidey bit that holds such a treasure chest of delicious ingredients.

When I meet Sam he comments that I am five minutes early. This is merely an

observation, and he makes many interesting ones. He comes from a family and a country where food is intricately woven into life, when whatever time is necessary is taken to produce melt in the mouth recipes, often served on the streets. He has every

intention of exploiting this heritage - he and Matthew have simply just walked away from their previously successful career paths.

He insists I have a Mango Lassi with Ginger, which is really not my type of thing, but I’m unusually polite in not pointing this out, and if it hadn’t been so early I might have asked to try a Pomegranate Mojito or perhaps even a Guava one much more me. But, I have

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NELLIE NICHOLS to say the Lassi perked me up no end, and then I noticed that nearly every customer who came in asked for one.

On to a selection of mini Mooli’s - the perfect size for girls - all neatly wrapped and very exciting to unpeel.

I tried the chicken, made with pomegranate, tomatoes, cucumber, green apple and mixed leaves, with a yoghurt and coriander dressing. What can I say: it was an absolute rollercoaster of fabulous flavours, and it was all I could do to stop myself eating the lot. Then the asparagus and potato, inspired by aloo chaat, popular in the street food of Northern India. I loved the potatoes, the roasted cumin, the dried mango and the tamarind, but the asparagus spear running up it like Nelson’s column was difficult to eat and just a little disconcerting.

But my favourite has to be the beef, slow cooked for hours with Malabar spices, then mixed with fresh coconut, salsa and a cucumber raita - hot, spicy and fantastic, like simply the ultimate chilli you could ever hope to find. Did I say the beef was the best? Ah, that must have been before I tried the Punjabi goat. I would have thought this could never be a high seller, but it’s already legendary on the streets of Soho.

Meltingly soft meat, mixed with cumin potatoes and tomatoes, I’m trying to believe as I eat this that I haven’t been morphed to the main course in one of the ritzy glitzy famous Indian restaurants in Mayfair.

It doesn’t stop there; there are outstanding homemade chutneys, raitas and

salsas to pour over and dip with or have with a cheeky, cute little packet of roasted pappadom bites – the green chilli far too hot for some I’m sure, but even though it tasted so good, the pond water look was a little off putting. There is no fat in any of these, but you simply don’t miss it, and this is truly a nearly impossible art.

Packed with flavour and punch in everything you eat, this entire menu is blissfully absent of the crutch of mayonnaise.

I’m fit to burst, but Sam won’t let me out without trying the awesome homemade dal. I’ve got to leave before he starts on introducing me to his range of Indian kulfi ice creams. I have absolutely no doubt somehow they will be outstanding. But he’s very keen to see me go now, the customers are filling up the doorway and he’s already chatting to most of them, greeting them by name, remembering their orders.

I’m sure there will be a horrendous queue in no time, but just to add to the perfect synergy of the concept I’m totally impressed that it only takes a minute and a half to make a Mooli.

As I walk away up Frith Street I bump into a friend I haven’t seen for a while who works as an editor in Soho.

Have I had lunch, he asks; did I want to join him? He’s “going to Mooli for a goat,” he says – “can’t stop eating them” – laughing I tell him I can totally believe it.

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We wrongly described Nellie Nichols as being a former Pret Development Chef, in the soup feature in the last issue. She was, of course, Head of Food.

Nellie Nichols is a food consultant and is contactable on W: www.nellienichols.com E: nellie@nellienichols.com The above is based on her independent views

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EXHIBITION

lunch! show expands The successful lunch! show is growing substantially this year, as it expands up to the mezzanine level at Old Billingsgate, London

O

ver 100 leading manufacturers and suppliers representing every aspect of the contemporary food-to-go market are set to exhibit at this year’s lunch!, which takes place on 30 September-1 October at Old Billingsgate, London.

Heralded as the UK’s fastest growing food trade show following a substantial 28% increase in attendance last year, lunch!’s growth continues this year with the announcement of a 50% expansion in exhibition space upstairs on to the venue’s mezzanine level.

Firmly established as the premier event for the entire out of home food industry – this is the third year now for the show - lunch! has established a reputation for bringing together professional trade buyers – from all the major supermarkets, high street chains and contract caterers, as well as owners and managers of independent sandwich bars, cafés, juice bars and coffee houses – with service providers and product suppliers. “lunch! has fast become the industry’s essential event, with last year’s show attracting visitors with a massive £2.5bn worth of spending power,” says lunch!’s newly appointed event manager, Madeleine Johnson.

“Following a significant increase in attendance and amazing feedback from our exhibitors and visitors alike, we are currently expanding the show and introducing new features while maintaining its unique contemporary, boutique feel.”

There’s a diverse selection of quality exhibitors ranging from smaller, niche producers and new start-ups to instantly recognisable big name brands, with an all-inclusive range of innovative products that promote taste, quality and innovation as a given.

14 July 2010 SANDWICH & SNACK NEWS

Companies making their debut at lunch! 2010 include: organic flour specialists Doves Farm Foods Ltd; natural energy drinks producer Firefly Tonics; Pieminister Ltd, with their award-winning handmade pies; Rapid Action Packaging Ltd; Suki Tea; The Original Drinks Company Ltd, specialists in traditional soft drinks; soup experts The Yorkshire Provender; Tideford Organic Foods; gourmet snacks supplier New York Delhi; and yogurt producer Tims Dairy Ltd. They join familiar names, who’ll be returning to the show for their third successive year; including, Kavis Ltd, supplier of catering disposables; London Bio Packaging; label specialists Planglow Ltd; festival favourites Shaken Udder Milkshakes; chilled distribution company Simple Simon Foods Ltd; The Handmade Cake Company; and lunch!’s British Smoothie Championships sponsor Usmoothie Ltd.

New features for 2010 include a 24stand Innovation Zone, which is to be situated in its own dedicated area of the show. Designed specifically to promote new products from smaller suppliers and emerging start ups, its introduction is expected to prove a major draw for buyers looking for differentiation in the marketplace.

The lunch! Innovation Zone will join established show favourites such as lunch!Pad, the new product showcase, where the highly coveted “Best New Product” awards (for food, drink and packaging) will be up for grabs. Meanwhile, there’s also the lunch! Retailer of the Year Awards, which recognise and promote retail excellence amongst independent and multiple retailers as well as contract caterers; the British Smoothie Championships; plus the popular British Sandwich Association Training Academy, a big success last year.

With knowledge the key to any business’s continued success, the Training Academy, coupled with lunch!’s own comprehensive and traditionally well-attended Keynote seminar programme, is aimed at offering attendees a wealth of insight and expertise in to how to thrive in the food-to-go market.

Overall, the show is an opportunity to speak to current or new suppliers, keep up-to-date with all the latest developments, source new products, or simply take advantage of the great networking opportunities that lunch! affords.

For further information, entry forms for the British Smoothie Championships and lunch! Retailer of the Year Awards, or to register for your free trade ticket to lunch!, visit www.lunchshow.co.uk.

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PROFILE

Mark and Sarah’s

Mamma & Mia Successful sandwich bar owners tend to share the same qualities and strengths. Mark Smedley, owner of two London shops, is a case in point, as Simon Ambrose discovered in a recent visit

I

’ve noticed after many years of interviewing sandwich bar owners that there are some common elements to their make up, differentiating the successful from the unsuccessful. I thought it might be interesting to run through a few of them after interviewing London sandwich bar owner Mark Smedley, who typifies many of those best qualities.

He and his wife Sarah launched Mamma & Mia, an Italian inspired eat in and takeaway sandwich and coffee bar, four years ago, a business that goes from strength to strength, and opened a takeaway business earlier this year. They have rebranded the businesses recently as MAM Catering Ltd.

The courageous personality The first is what might be described as having a courageous personality; having

16 July 2010 SANDWICH & SNACK NEWS

the guts to take the initial risk of opening in the first place and the confidence to believe that you can succeed.

In general, I have the greatest respect for anyone who packs up a decent job and regular salary to open a sandwich bar. All the more so when it’s a husband and wife team taking that leap of faith

together. It might not be the recommended way, but being reliant on your new business to provide an income certainly presses the motivation button.

And when it works out well, as it has done with the couple’s not just one, but two sandwich bars now called MAM (previously Mamma & Mia), close to the Monument in London … well, so much the better.

When you consider that his second sandwich bar was opened during the worst recession in living memory, there’s no question that Mark, a softly spoken guy with a liking for pithy sayings, has nerves of steel.

He is at pains to point out that his wife Sarah has proved equally tough and provided the perfect partner in setting up and running the business. “I would never have been able to have succeeded with the business without her. She has dealt

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PROFILE with the difficult financial decisions in a very stormy financial period, and has kept us afloat. We are a team and face all decisions together,” says Mark.

A former printer, who was made redundant a couple of times, Mark eventually came to believe that the only way he was going to make something of himself was to run his own business. As he’d always been a keen foodie at home, a sandwich bar seemed like an ideal business to go into.

“Sarah and I looked at the alternatives and finally decided to take a deep breath and have a go at opening a sandwich bar.

We wanted to really take charge of our own lives and get ahead and this seemed the best way to do it.

“When it comes down to it, the biggest thing is having the courage to do it. If you listened to other people, you would never do it. My bank wouldn’t look at it because I didn’t have any collateral. Agencies like the East London Business Centre told me that I was wasting my time, but if you believe in what you are doing, you find a way. In the end, we had to re-mortgage the house and borrow the rest.”

They checked out a lot of outlets, until Sarah eventually found a suitable location on a web search: a former café in Botolph Alley in Eastcheap, just around the corner from the Monument Tube Station. The word Alley in the name is a clue to the fact that this probably isn’t the world’s best location – it literally is a narrow connection between two streets.

But they did their homework. They knew that there was a good combination of potential customers from amongst the numerous local offices, and a lot of building work going on in the location.

They also knew that because of the awkward location and without much passing footfall, to have any chance of succeeding they would have to build it into a destination location. They were also fully aware that with the steep business rates, higher than the rent, they would need to establish a really good turnover. In fact, something like 15 sandwich bars in the area have gone bust in the area in the period before they moved in and the four years since they have been open. Courageous? Just a bit.

Research and insight They thoroughly researched lots of sandwich bars, including the top ones – EAT, Pret and so on – to get ideas, deconstructed their sandwiches and found out how the businesses ticked.

SANDWICH FILLINGS ■ Tuna mix ■ Mexican tuna ■ Tuna mayo ■ Roast beef ■ Egg mayo, ■ Ham, cheddar cheese, brie, roast beef slices ■ Salmon & cream cheese.

HOT MEAL OFFER ■ Spaghetti bolognese ■ Penne arrabiate ■ Chilli con carne ■ Chicken curry and rice ■ Lamb Madras.

TOASTED CIABATTAS ■ Mozzarella, tomato & basil ■ Mixed roast vegetable.

MELTS ■ Tuna melt ■ Roast beef melt and parma ham ■ Mozzarella, sun-dried tomato and basil.

SALADS ■ Mixed fruit salad ■ Plain salad ■ Coleslaw salad ■ Boiled egg salad ■ Cheese salad ■ Mozzarella salad ■ Chicken escalope salad.

He read the industry standard on Starting and Running a Sandwich Bar, by Stephen Miller. A book called Rich Dad, Poor Dad also helped on the business side.

Having made the move after about a year, in spite of all their preparation, Mark and Sarah were still taken by surprise when some of the equipment they had bought with the premises, started to go wrong. “It was a case of welcome to the world of business. The coffee machine went after a couple of months. Then once it had started it was

like the tide going out. We also had to change the chiller cabinet when the first one died. We certainly had a few heated debates as a result.

“We also had a flood through the ceiling during some building work in the rooms above the shop, when we had knee deep water. Luckily we were covered by insurance …. But what can you do, you just have to get on with it.

“In general, nothing really prepares you for the real thing, no matter how much you think you know. If I was doing it all again, I would definitely apply for a job to work in a sandwich bar first and get to know the ropes like that.”

Know your customers and your area During our conversation we talk about another sandwich bar that recently opened not far away that we both know of. It’s a premium outlet, with the best ingredients and innovative top quality food. Mark says he’s been up to see it and doesn’t expect it to last more than a couple of months.

It’s not right for the area is what he says, particularly during such a recession, and he should know. One of the reasons that MAM has done so well is that is was pitched at medium levels right from the start, with excellent quality sandwiches and hot food, but with prices that people in the area were prepared to pay.

There’s nothing very extravagant about the fillings: they tend to be mainstream popular choices, so the menu is kept fairly tight, reducing waste and cutting down on staff pressure. With the recession biting two years after the initial opening, it’s a strategy that has worked wonders when so many others have failed.

One of the things they have been very careful to do since opening is also to listen to their customers. The menu has been adjusted and tweaked as a result, reflecting that feedback. For instance, they realised they were using too much chilli with some of their food initially, suiting their tastes but not their customers’.

Bring your own experiences to the job?

“Life’s experiences are really important.

You really need to have life’s rich tapestry under your belt with an operation like this. If I had tried to do this ten years ago, I don’t think it would have worked out.” Mark makes this telling comment as the sandwich bar starts to fill up with

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customers during the lunch rush.

A maturity of approach and a cool head is essential, with so many demands on your time and stress levels high. “You also need to be able to wear a dozen hats with a business like this – plumber, accountant, electrician, lawyer, and have a good team behind you. Without them, I couldn’t have done it.”

Recognise and grasp new opportunities Not long after the sandwich bar had opened, a young lady walked in one day and asked if they could make a sandwich platter for their offices? “We hadn’t before, but we were not going to turn it down. We made it the best we could: it wasn’t exactly fantastic, but she came back and said it was wonderful and asked if we could do it again.

“That week I got a leaflet printed and distributed it and a few more people went for it, The catering side of things is now the backbone of the business. Some people have even come over to us from Pret and M&S. We have had a box printed which looks like a sandwich for platters and takeaways, and that goes down really well.”

Keep the brand fresh Mark’s printing background has given him a major strength on the promotional

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side. His brochure for the corporate catering side of the business is outstanding, both in terms of the photography – done by a friend – and the design. He has also recently started to re-brand the business with a change of name and logo to MAM,

reflecting the current trend for abbreviated business names, but also generally freshening the image up.

Play to your strengths The business has a strong Italian flavour, partly because he has Italian family and went to Italy a lot when he was younger, but also because it’s a firm favourite with the customers, particular with the women office workers who come in large numbers.

“We do loads of pasta and ciabattas, and we sell Lavazza coffee on a fully automatic machine - a Wega, which has been brilliant.

“We are building up loyalty, which has been essential. Because of the alley location we advertise the place in the area through sandwich boards, which has been vital.” An unexpected bonus (for them anyway) was that during the May Day riots last year, one of the signs was sent flying through an HSBC window. It was pictured and sent round the world in a news story, so hopefully that proved useful advertising.

There’s no getting away from the fact that trading conditions have been really tough. “The last six months have been the worst. We’ve been doing half price dishes and meal deals and they have both been incredibly popular. People are interested in one thing and one thing only at the moment and that’s price.”

While there is the hot meal component, sandwiches and platters are both the major part of the business. All the sandwiches are made fresh on the premises.

“We make all our own fillings, including egg mayonnaise. Provenance is really important to us and we source the best ingredients we can afford. We also try to source as much local stuff as we can – our meat comes from Smithfield Market, for instance. I like to see it, poke it and prod it before I’m happy.

Customers do care. The chicken we use is fresh fillets, rather than frozen, for instance.”

Customers are a real mix: city workers, builders and others, as their initial research predicted, but it’s a different kettle of fish at their second unit, which they opened in January this year.

They were offered a smallish site, virtually facing the Monument, with more of a tourist component and an opportunity to major on takeaway sandwiches. Negotiations and other legal aspects took a year, by which time the recession had started to bite.

“We could have pulled out, but we thought it was a good location and too good an opportunity to miss. It was really like starting again, this time with an empty shell. Again, it wasn’t the easiest of experiences. We had a shopfitting company in to project manage the whole thing initially, but we ended up doing it ourselves.

“Then the funding stopped when the bank manager decided to pull the plug. In retrospect it was a good thing that he did because we got a much better deal at another bank, using EFG (Enterprise Finance Guarantee) money available for start-ups at that time.”

Changing the model has given them the opportunity to demonstrate that the concept works in two different locations – does this mean that they plan to start thinking about building up a chain or start offering up a franchise? “Let’s put it this way,” says Mark; “I never went into business to just open one shop. But it’s early days yet. The main thing is that this new site has already shown that it’s got traction and it’s already paying for itself.”

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Old Billingsgate Market, London – venue for lunch!

Regist to visit er today, FREE www.lu online at nchsho w.co.uk

The only dedicated trade event for the food-to-go market lunch! brings the food to go industry under one roof, giving retailers the chance to see fresh products, generate fresh ideas, attracting fresh customers to your business.

NEW Innovation Zone for 2010

Inspiring seminars

Exclusive show only discounts

lunch! Training Academy

New Products Showcase

“Fantastic show, a great place to source new products and meet suppliers.”

DAVID ANTHONY, BUYER, CAFFE NERO

Register for free today at www.lunchshow.co.uk lunch! is the proud host of:

Organised by

diversified B U S I N E S S C O M M U N I C AT I O N S

In association with

The British Sandwich Association

I

UK

Incorporating

Sponsored by

®

Supported by

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THE SAMMIES

Sd

andwich esigner of the Year Awards 2010

A stunning corned beef and pickle classic with a twist won Buckingham Foods’ sandwich star Thomas Allen, the Sandwich Designer of the Year competition for the second year in a row

T

homas Allen, Buckingham Foods’ development chef, showed the trade that he’s now a fully fledged sandwich star when he won the Sandwich Designer of the Year competition for the second year running during British Sandwich Week.

His win equals the record of the great Mark Arnold, Brambles Foods (Food Partners), who also competed in the final this year, but was unable to match Thomas’ wizardry this time round – Mark, incidentally, has competed in every Designer of the Year competition so far and deserves an award for that achievement alone.

Thomas bowled over the judges – Adam Gilbert, managing director of Soho Sandwiches, Waitrose buyer Roxanne Bennett and Origin Foods category manager sandwich and deli (Compass Group) Adam O’Connor with a classic corned beef and pickle sandwich on a white bloomer. What made this a particularly good sandwich was the twist in the pickle, made with swede, apples, dates, Jalapeño chilli and shallots, which had a smokey aroma, and, in his own words (see the panel on the right) “a bit of a kick”.

This was a tense but good-natured (as ever) final – hardly surprising when you consider how much esteem the trophy brings the winner. All the contestants were category winners in their right, having come up through the regional heats. Many were veterans of the competition, hoping this year was going to be their year but inevitably most were disappointed.

As well as the tension generated through the heat of the competition, there were also internal rivalries. Trade consolidation over the years has meant that sandwich designers swallowed up within the same group are now competing against each other.

Interestingly, even colleagues from within the same departments were also competing this year – in particular, Thomas Allen and his Buckingham Foods colleague James Digva.

Like our Designer competitions in previous years, there were four distinct categories, each sponsored by a supplier, with entrants having to use the company’s nominated ingredient as the basis for their sandwich and let

“

20 July 2010 SANDWICH & SNACK NEWS

se buyer dges: Waitro Sandwich ju Gilbert, am Ad t, nnet Roxanne Be ho So rector of managing di Foods , and Origin li, Sandwiches wich and de nd sa , er ag category man nnor Co O’ am Ad oup) (Compass Gr

their creative imagination do the rest.

In the end there were four category winners – The Sandwich Factory’s Ricky Bliss won two of them, with the others awarded to Thomas Allen, and Robbie Gleave from Heritage Portfolio in Edinburgh. Their hopes for the title had to wait for the announcement of the overall winner at the Sammies awards dinner in the same hotel that evening. Ricky Bliss must have thought he stood a good chance with half of the four categories under his belt, but in the end it was the genius of Thomas Allen that won through again. All eyes will be on him again next year – of course he’s going to enter – to see if he can pull off the triple.

My approach was simple - corned beef is predominantly manufactured in South America after being developed during WW2 to preserve beef for the American troops, so I looked into what other ingredients were preserved in South America and if any of them would work with corned beef!

“For me the classic sandwich has to be corned beef and pickle on white bloomer. To go with it I made a Chipotle pickle with swede, apples, dates, Jalapeño chilli and shallots, which had a smokey aroma, and a bit of a kick, and to make the sandwich visually appealing, I added a few mixed baby leaves, which seemed to do the trick to win over the judges.

“I was a little anxious about the prospect of defending the title with the standard of entries, as well as being up against Buckingham Foods colleague James Digva and Food Partners Mark Arnold. I was overwhelmed to have won again.

THOMAS ALLEN: OVERALL BRITISH SANDWICH DESIGNER OF THE YEAR AND MOY PARK CORNED BEEF SANDWICH CATEGORY WINNER

”

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W IN NE R

THE SAMMIES

OVERALL BRITISH SANDWICH DESIGNER OF THE YEAR AND MOY PARK CORNED BEEF SANDWICH CATEGORY WINNER Winner: Thomas Allen, Buckingham Foods, with a corned beef and pickle sandwich on a white bloomer Ingredients: Moy Park corned beef, Apples, Dates, Shallots, Chipotle pickle Bloomer.

TURKEY SANDWICH CATEGORY Winner: Ricky Bliss, The Sandwich Factory, Atherstone, with a turkey club baguette Ingredients: Red onion marmalade, Bernard Matthews turkey, Smoked bacon, Avocado panna cotta, Baby gem lettuce, Seasoned mayonnaise, Rustic artisan baguette.

THE CHEESE CELLAR LEERDAMMER LIGHTLIFE CHEESE CATEGORY Winner: Robbie Gleave, Heritage Portfolio, Edinburgh, with Leerdammer Lite with tonnato rockdive.

Ingredients: 2 slices rye style farmers’ bread, 10-15g butter, 10-15g chopped olives, 40g sliced Leerdammer Lightlife, 30g homemade tonnato* fairly gen 40 scoop, 5-10g rockdive*. *Tonnato – 400g tuna, 200g capers, 150g mayo, 25ml lemon juice. *Rockdive – 50:50 mix of 100g rocket & 100g picked endive.

English Provender Ploughman's Plum Chutney Sandwich Category Winner: Ricky Bliss, The Sandwich Factory, Atherstone, with a duck wrap Ingredients: Sage and onion infused tortilla, EPC plum chutney, Confit of duck, St Clements Crème Fraiche, Confit of potato, Rocket for garnish.

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BRITISH AWARDS 2010 SANDWICH INDUSTRY AWARDS W

ith commercial sandwich sales continuing to show a clean pair of heels to recessionary Britain, the industry was justifiably in good humour at the Sammies, the British Sandwich Industry Awards, when they took place at the new Grange St Paul’s Hotel in London.

While some of the industry’s biggest names were to be seen picking up awards this year, it was also a night for some of the smaller businesses that form an important part of this £6 billion industry.

The sandwich multiple retailer of the year was Marks & Spencer, which also took the new sandwich award, but the workplace award was taken by a young business - The Phat Pasty Company from Milton Keynes. The relatively small sandwich manufacturer Raynor Foods from Essex swept aside some of its multi-million rivals to become sandwich manufacturer of the year. As bad luck would have it, they were held up on the motorway by an accident, but they were just in time to receive the award, which was presented at the end of the programme.

Also among the smaller businesses to win were Mortons from Oxford (Independent Sandwich Bar of the Year) and Rhode Island Coffee from Stockport (Coffee Bar Sandwich Retailer), who also recently won The Cafe Society award for best coffee bar. Another Essex business, Taste UK, won the Sandwich Marketing Award for their Munchy Monday Campaign, alongside Brambles Foods (part of the Food Partners Group) from Middlesborough who took the same award for a clever Wallace & Grommit Children’s Foundation promotion.

“These awards are not only an opportunity for the industry to recognise the hard work that some people are doing to build this industry,” says BSA director Jim Winship; “they also provide an example for others that will hopefully help our industry to continue to develop positively.”

THE BRITISH SANDWICH INDUSTRY AWARD WINNERS BRITISH SANDWICH DESIGNER OF THE YEAR Turkey Sandwich Category Winner: Ricky Bliss, The Sandwich Factory, Atherstone Leerdammer Light Sandwich Winner: Robbie Gleave, Heritage Portfolio, Edinburgh Corned Beef Sandwich Category Winner: Thomas Allen, Buckingham Foods, Milton Keynes Ploughman’s Plum Chutney Sandwich Category Winner: Ricky Bliss, The Sandwich Factory, Atherstone Overall British Sandwich Designer of the Year Winner: Thomas Allen, Buckingham Foods, Milton Keynes NEW SANDWICH OF THE YEAR Winner: Marks & Spencer’s Mini Roll Sandwich Pack NEW SANDWICH PRODUCT OF THE YEAR Winner: Leatham’s additive-free Guacamole BAKERY SANDWICH SHOP OF THE YEAR Highly Commended: Reeve The Baker, Butcher Row, Salisbury, Wiltshire Winner: Martins, Cross Lane, Gorton, Manchester INDEPENDENT SANDWICH BAR OF THE YEAR Highly Commended: Reynolds (London) Highly Commended: Fernandez & Wells (London) Winner: Mortons (Oxford)

WORKPLACE SANDWICH PROVIDER OF THE YEAR Winner: The Phat Pasty Company (Newport Pagnell, Bucks) SPECIALIST SANDWICH BAR CHAIN OF THE YEAR Winner: Chandos Deli (Bristol) COFFEE BAR SANDWICH RETAILER OF THE YEAR Highly Commended: Soho Coffee Company Winner: Rhode Island Coffee THE SANDWICH MARKETING AWARD Winners: Brambles (Part of Food Partners Group) for their Wallace & Gromit Children’s Foundation Promotion Taste UK for their Munchy Monday Campaign BSA SANDWICH MANUFACTURER OF THE YEAR Winner: Raynor Foods (Essex) EN ROUTE SANDWICH RETAILER OF THE YEAR Winner: Rail Gourmet SANDWICH MULTIPLE RETAILER OF THE YEAR Winner: Marks & Spencer SANDWICH CONVENIENCE RETAILER OF THE YEAR Winner: The Co-operative THE BRITISH SANDWICH INDUSTRY AWARD Winner: Alan Dulin

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THE SAMMIES AWARDS WINNERS 2010

En Route Sandwich Retailer of the Year Award Winner: Rail Gourmet of Sandwich & Pictured: Simon Ambrose, editor the award to (left ents pres left) ond Snack News (sec development to right) Rail Gourmet’s product n, managing tbur manager David Small, Alan Cha O’Toole, head ad Sine and director UK and Ireland, nd Irela and of marketing UK

New Sandwich of the Year Winner: Marks & Spencer Mini roll selection pack Sam Browne Foods’ technical and operations director Joanna Frost (left) and deve lopment and commercial manager Philippa Ken drick (right) present the award to Katy Patino, Marks & Spencer Food to Go product developer

Coffee Bar Sandwich Retailer of the Year

Sandwich Multiple Retailer of the year

Winner: Rhode Island Coffee

Winner: Marks & Spencer

Pictured: Simon Ambrose, editor of Sandwich & Snack News (left) acce pts the award on behalf of Rhode Island Coffee, from Solway Foods’ category controller Richard Simpson

24 July 2010 SANDWICH & SNACK NEWS

el Hunter (right), Pictured: Marks & Spencer’s Nig g director, Buckingham Foods’ former managin es (left to right) utiv exec presents the award to M&S ng Out of Eati , ager man ent Carlos Diaz, developm d To Go, Foo r, lope deve uct prod no, Home, Katy Pati Damian Go, To d Felicity Aylward - technologist, Foo e, and Hom of Out ng Dixon, category manager, Eati Go To d Gerri Scott, buyer, Foo

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THE SAMMIES AWARDS WINNERS 2010

The Sandwich Marketing Award Joint winners: their Wallace Brambles (Food Partners Group) for motion.

Pro tion nda & Gromit Childrens’ Fou ish Sandwich Pictured: Lee Evans from the Brit Food Partners old, Arn k Mar ents pres on Associati and Coffee Shops, il Reta Group Head of Innovations, Storey, Head of ie Mar is on king with the award. Loo lace and Gromit Corporate Partnerships for the Wal Childrens’ Foundation

y Campaign Taste UK for their Munchy Monda & Snack News Pictured: Simon Ambrose, Sandwich lf of Taste UK, who editor, accepted the award on beha ish Sandwich Brit were unable to attend, from The Association’s Lee Evans

New Sandwich Product of the Year Award

BSA Sandwich Manufacturer of the Year

Winner: Leathams additive free Gua camole

Winner: Raynor Foods

Pictured: James Faulkner, Leatham s’ sales director and Cindy Wong, Fresherized food service vicepresident receive the award from M&S’s category manager, Eating Out of Home, Dam ian Dixon

g director of Pictured: Matthew Raynor, managin to receive his hted delig ly ious obv was Raynor Foods, David ctor dire g award from TMI Foods’ managin Abbot

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THE SAMMIES AWARDS WINNERS 2010

Specialist Sandwich Bar Chain of the Year Winner: Chandos Deli, Bristol Pictured: A jubilant Ian Keith-Sm ith, founder of Chandos Deli, receives the award from Simon Ambrose, editor of Sandwich & Snac k News magazine

Workplace Sandwich Provider of the Year Award y Winner: The Phat Pasty Compan t Controller’ and Pictured: Paul Clark, aka ‘The Pha team, who both Laura Clark, the husband and wife pany, receive Com y founded and run The Phat Past managing up Gro ’ ners Part d their award from Foo s director Paul Bate

26 July 2010 SANDWICH & SNACK NEWS

Independent Sandwich Bar of the Year Winner: Mortons, Oxford ctors Craig Muir Pictured: Delighted Morton’s dire ted award from and Jim Kinniburgh collect the cove ne Dun Friday’s marketing manager Pat

Bakery Sandwich Shop of the Year Winner: Martins, Cross Lane, Gorton Pictured: Rank Hovis’s sales and marketing director, Lawrence Watson presents the awa rd to Helen Kenyon, Martins’ personnel and training manager and Katy Asprey, Martins’ food safe ty and audit manager

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THE SAMMIES AWARDS WINNERS 2010

Sandwich Convenience Retailer of the Year The British Sandwich Industry Award

Winner: The Cooperative Barclaycard’s Bernadette Bryan (right) presents the award to the Co-op’s category strategy and development manager (bakery and food to go) Helen Jagger, food to go category buyer Helen Shaw, and category product manager (food to go) Laura McKeown

Winner: Alan Dulin Pictured: Alan Dulin receives his award from Ginsters’ head of brand marketing, Andy Valentine

We would like to thank: Bel UK, English Provender, Ginsters, Raynor Foods and the Cheese Company for donating prizes for the raffle & auction, which raised £5,346 for the Help for Heroes charity.

Food Partners Group sponsored the Party Packs.

BRITISH SANDWICH DESIGNER OF THE YEAR AWARDS Overall British Sandwich Designer of the Year 2010 and Corned Beef Sandwich Category Winner

British Sandwich Designer of the Year Turkey Sandwich Category

Winner: For the second year in a row, Buckingham Foods’ development chef Thomas Allen wins the overall title.

He’s shown here receiving his award from Jane Pley, Moy Park’s European marketing manager

Winner: Ricky Bliss, The Sandwich Factory’s creative manager, is delighted to pick up his award from Bernard Matthews Foodservice’s Duncan Marsh

Leerdammer Light Sandwich Category Winner: Robbie Gleave, Heritage Portfolio, Edinburgh, receives his award from Camilla Deane, Bel UK’s foodservice controller and Jonnie Archer, Cheese Cellar’s commercial director

Ploughman’s Plum Chutney Sandwich Category Winner: Ricky Bliss, The Sandwich Factory’s creative manager, is on stage for the second time as the winner of two categories. Presenting the award is English Provender Company’s commercial manager Michael Gibson

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SAMMIES AWARD WINNERS 2010 AWARDS 2010

BSA Sandwich Manufacturer of the Year WHAT a year it has been for Raynor Foods! In the last few months the company has been appointed sandwich supplier to the Royal Household of Buckingham Palace. Now they’ve won the BSA Sandwich Manufacturer of the Year award at The Sammies: a great honour for the company, but undoubtedly a surprise to some elements of the trade, unaware that the company had moved forward so rapidly.

Both developments, in fact, stem from the significant and fundamental changes that have been made to Raynor Foods’ operation over the last year.

These changes positively advanced the safety and quality of their products and service, while staying true to the company’s ethos of “Passion, dedication & excellence.”

In late 2008 the decision was made to gain BRC certification. This proved to be a decision which radically altered the direction of the company. The first part of the process was the recruitment of a graduate into the technical department; this was the first major change in senior management the company had seen in 13 years. The sales department was expanded by recruiting an assistant sales manager and through the local university they opened and filled their first ever marketing position using the KTP scheme (Knowledge Transfer Partnership), From the beginning, there was strong consensus that before any system changes were made they needed to be supported by significant investment in the personnel who would develop Raynor Foods’ path to BRC certification. This was achieved through a series of training courses such as the BRC internal auditor course.

Although the factory was purpose-built and had the vast majority of resources in place, there were some outstanding points that needed to be addressed, such as positive air pressure, metal detection and out of hours temperature monitoring.

However, purchase of new equipment would not solely gain Raynor Foods certification, so the quality manual was overhauled, with policies and procedures being risk rated and formally reviewed. The level of service from the pest contractor was enhanced and

28 July 2010 SANDWICH & SNACK NEWS

microbiological sampling was also widened; an incubator was purchased with isolation swab kits to help them monitor cleaning.

Improvement to product quality was also a critical aspect, such as the introduction of the Intense™ tomatoes.

By changing materials Raynor Foods managed to not only reduce waste and cost, but also decreased complaints associated with the old material (e.g. the soggy sandwich complaint) by almost 90% - a significant and wide ranging improvement.

On their first BRC audit they were awarded an “A” grade, which is the highest possible grade that can be awarded on the first audit.

It’s been an outstanding performance, and understandably the whole team at Raynor Foods is exceptionally proud of what they have accomplished and deeply honoured that their efforts and achievements have been recognised and acclaimed by the industry.

Meanwhile, new developments come thick and fast, proving that the company is far from resting on its

laurels. Working in partnership with one of their customers, Green Gourmet, the company has secured a contract with one of the country’s major airline caterers, with their innovative toasted frozen sandwich which has a “unique coating” on the outside, that browns and crisps the bread in an oven, allowing many toasted sandwiches to be prepared at one time. It is available in Cheddar Cheese and Cheese & Ham varieties.

Raynors has also agreed to support the Waste & Resources Action Program (W.R.A.P.) in their benchmarking study over waste generation in the sandwich industry. The company had previously conducted a similar study on its products, as part of a broader green plan of waste reduction, and is sharing the findings with the authoritative institution in order to enable it better understand the issues relating the sandwich industry.

Raynors will also allow them to independently conduct extra research on its waste management over the next six months.

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SAMMIES AWARD WINNERS 2010 AWARDS 2010

BSA Sandwich Multiple Retailer of the Year MARKS and Spencer’s faced up to the challenges of the recession in 2009 with a broader range of sandwiches and some great value deals.

For instance, it launched a new range of sandwiches called ‘Simply’ - four sandwiches priced at £1 (Simply Ham, Simply Cheddar, Simply Tuna Mayo and Simply Egg Mayo) and the now infamous Simply Jam sandwich, which generated a huge amount of publicity. It even made its way onto both the Richard & Judy and Paul O’ Grady chat shows.

The company also offered customers value deals on the existing range through the launch of a £2 Meal Deal in February and a £3 Meal Deal in September. In both these deals customers could choose from a selection of sandwiches, selection of drinks and a bag of crisps for either £2 or £3.

Marks and Spencer also continued to bring innovation to the sandwich market. It introduced Collections to Food To Go, seasonal ranges of products that included Mains (sandwiches, salads etc.) and Accessories (crisps, drinks etc.).

Collections provided an ideal platform to showcase new ideas / concepts for future development and gave an opportunity to M&S suppliers to be adventurous and have fun with concepts and recipes.

They featured across the entire Marks and Spencer estate which meant that small stores had a refreshed range throughout the year. These were highly visible due to the stand out of the brightly coloured themed packaging designs.

The Collections featured

last year were the Nations’ Favourites collection of classic British sandwiches in January and February; the Asian collection of Sushi, Fresh Salad Wraps and Soups in April; the Summer collection in June and July; and an Autumn collection of Duo’s, Triple’s and Club sandwiches in September and October. In total in 2009 Marks and Spencer launched 55 sandwich lines.

In May, the wraps category was re-launched.

This added new flavours, increased fills, a wider range of prices, and upright, impactful packaging.

Marks & Spencer also continued to support charities with two ranges, which gave a proportion of their sales to Breakthrough Breast Cancer and Shelter. In October 2009, M&S turned their shelves pink with the reintroduction of the Prawn Cocktail sandwich (previously introduced in October 2008 to support Breakthrough Breast Cancer).

Sales of this sandwich raised £22k for the charity.

At Christmas last year, Marks and Spencer expanded their Christmas sandwich range to eight lines, made up

of five sandwiches, two rolls and a wrap.

Supported by a fun festive packaging redesign, Christmas sandwich sales grew year on year, and raised £185k for the housing and homeless charity, Shelter.

At the start of 2010, Marks and

Spencer re-launched the Count On Us range with a fresh looking packaging redesign, highlighting the quality ingredients used in the range, as well as launching 14 new products.

Nigel Hunter (right), Buckingham Foods’ former managing director, presents the award to M&S executives (left to right) Carlos Diaz, development manager, Eating Out of Home, Katy Patino, product developer, Food To Go, Felicity Aylward - technologist, Food To Go, Damian Dixon, category manager, Eating Out of Home, and Gerri Scott, buyer, Food To Go

The company also launched a new range designed to keep customers feeling fuller for longer. The Simply Fuller Longer range is made up of ready meals, soups, salads and three sandwiches and two flatbreads.

It was developed with expert advice from scientists at the Rowett Institute of Nutrition and Health at the University of Aberdeen. The Institute is renowned for its ground-breaking research on effective weight-loss and their work has shown that diets higher in protein result in more effective weight loss as part of a calorie controlled diet. The range is based on scientific research showing that protein fills you up more than carbohydrate or fat and therefore helps you feel fuller for longer.

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SAMMIES AWARD WINNERS 2010 AWARDS 2010

The British Sandwich Industry Award This year’s British Sandwich Industry Award went to Alan Dulin in recognition of his long association with the sandwich industry on the technical side, including the launch of M&S’s pre-packed sandwiches ALAN Dulin`s recent British Sandwich Industry Award is the culmination of a long, distinguished career in the food industry.

He started, after his Natural Science degree at Kings College London, as the head of an analytical laboratory for Crosse and Blackwell/Nestles, followed by heading an NPD team for Europe.

He then moved to M&S for 20 years, holding senior technical management positions in various food departments and being connected to the M&S launch of pre-packed sandwiches. The job involved travelling to many countries to audit M&S suppliers and assist in developing new products.

During that time, he was on various technical committees, such as with IFST and The Campden Research Association and gave external presentations on Quality Assurance and Safety.

This was followed by a move to Hillsdown Holdings plc, a major M&S supplier and was technical director of three of their companies, including Henry Telfer Ltd, the leading M&S sandwich supplier. Coincidentally, Henry Telfer was the company that produced the first industrial, pre-packed M&S sandwiches and Alan was also their M&S commercial account executive.

His stay at Hillsdown Holdings also included a spell in their meat division and he was involved in the dramatic BSE outbreak, as the Company was amongst the largest red meat packers in the country with many slaughterhouses.

In the early 1990`s, when the new Food Safety Act came into force, he set up his own technical consultancy company - AD Associates - to assist companies in dealing with the new legislation. The BSA was one of his initial clients and he was their technical advisor and auditor of the manufacturing members, according to the code of practice, which he helped to set up. He was also responsible for judging the BSA Sandwich Manufacturer of the year award.

He left the BSA after eight years to concentrate on advising clients on

30 July 2010 SANDWICH & SNACK NEWS

Alan Dulin receives his award from Ginsters’ head of brand marketing, Andy Valentine

sandwich factory design/layout and assembly lines and interviewed his successor, namely Jane Baynton.

Subsequently, he has kept a close connection with the BSA, chairing their annual technical conferences for a number of years, giving presentations at such events and working with various sandwich producers at home and abroad, including Australia and Romania.

He acknowledges that the sandwich industry has changed enormously, both in terms of size and professionalism since his early days in joining the industry. In fact, the Sammies awards dinner was an opportunity to favourably compare its significance and scale as an industry event with the relatively small dinners he attended in his early years with the BSA. It was also something of an eye-opener in realising how much progress had been made in the sandwich industry from a manufacturing and retail point of view.

His first audit for the BSA was carried out at a small manufacturer whose premises could be described as an upgraded home kitchen and the operation was all manual on tables. He

arrived at 9am as agreed, only to find that there was no production and to be informed by the proprietor that production was from 10pm -2am to meet the following day delivery. When Alan asked why this was not made clear to him at the beginning, the reply was: “I only thought you wanted to see the site and would not want to turn up late at night and that I could explain the manufacturing process.”

Needless to say, Alan returned at 10pm the following day and not surprisingly, the audit outcome was unsuccessful.

He compares this event with today, when we have large scale sandwich manufacturing, with mechanisation and even with robotics (although some manual operations are still necessary), carried out under strict conditions of hygiene, safety and quality control.

Interestingly, Alan communicated with a former colleague at M&S, namely Sir Stuart Rose, to compliment him on the M&S awards and received warm, reciprocal congratulations.

He is still carrying on his technical consultancy and considers the Industry Award one of his career highlights.

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SAMMIES AWARD WINNERS 2010 AWARDS 2010

The Sandwich Marketing Award Sandwich manufacturer Brambles Foods (Food Partners) and Essex sandwich bar Taste UK were joint winners of the Sandwich Marketing Award

Taste UK: ‘Munchy Monday’ THANKS to its busy town centre location, which serves a wide variety of trade in Romford, Taste (UK) Ltd has been weathering the economic downturn well. However, owners Richard and Jill Willis felt it would be sensible to monitor both footfall and turnover closely to map out any developing trends in customer spending habits.

What they discovered was that existing trends, such as the Friday ‘treat’ mentality and Monday ‘leftovers’ lunch were becoming more and more pronounced in the current economic climate. Their award winning café was busier than usual at the end of the week, and quieter than usual at the beginning.

Wary of simply introducing a ‘Meal Deal’, the pair created a more targeted marketing promotion campaign called ‘Munchy Monday’. This was designed

to capitalise on their sandwich bar’s excellent reputation for quality food, and to counteract the effects of the economic downturn by helping the café to balance footfall and turnover more evenly throughout the week.

Since its launch in August 2009, ‘Munchy Monday’ has proved a hit with regulars and new customers alike, and Taste has even witnessed a 10% increase on Monday’s trade, compared to pre-recession figures at the same time in 2008.

Vitally, the promotion has not interfered with the café’s busy trading days, when offers and price promotions are not necessary to increase customer spend.

As winners of the Sammies 2009 Best Independent Sandwich Bar Award, Taste’s quality of food and customer care is beyond doubt; now with the 2010 Sandwich Marketing Award under

their belt, Richard and Jill are happy that their creative sales and marketing skills have been recognised too.

Taste recently announced that it would be helping other would-be sandwich bar owners to realise their dreams, through the launch of the Taste Franchise Scheme www.tastesfresh.com

Brambles Foods Wallace & Gromit Children’s Foundation Promotion BRAMBLES Foods (Food Partners) has made a name for itself with inventive promotions over the years, but perhaps none more so than its Wallace and Gromit sandwich promotion last year.

The aim was to raise over £25,000 for the Wallace and Gromit Children’s Foundation charity with on-pack donations, through the sale of a range of some special seasonal sandwiches, together with Christmas specials, lunch packs and promotions.

The company is already over half way there to raising its target and well on track to exceed all expectations, says Mark Arnold, Food Partners’ Head of Innovations, Retail and Coffee Shops, who was behind the launch.

Cracking Sandwiches Gromit !

part of the Food Partners Group

Sandwiches in the promotion included a Wensleydale Cheese with Rhubarb Chutney; a ‘Summer

Pudding’ sandwich – jammed full of fruit – and a Gorgonzola rarebit.

Marketing for the range included a photo shoot in one of Food Partners’ factories, with Wallace and Gromit making the new sandwiches on the production line. This imposed some interesting technical challenges including swabbing Wallace and Gromit on entering and leaving production, and purchasing special shoe covers and gloves as Gromit’s paws were too large for the standard issue.

Initial customers included National Express East Coast train services, which sold the ‘I do like a bit of Gorgonzola’ sandwich, with 15p from each sale going to the charity.

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SAMMIES AWARD WINNERS 2010 AWARDS 2010

Specialist Sandwich Bar Chain of the Year INDEPENDENT sandwich bar and delicatessen chain Chandos Deli beat off competition from the industry big boys including Subway and Pret a Manger to win Specialist Sandwich Bar Chain of the Year Award.

It’s the second time the company has won a Sammie award – in 2007 it won the Independent Sandwich Bar of the Year award for its shop in Whiteladies Road, Bristol.

Remarkably, those attributes of fantastic quality food, with top quality provenance at the heart of the operation and dedicated staff willing to go the extra mile, are still very much in evidence, despite the recession.

The company currently runs six delicatessen branches and two smaller "Chandos Express" outlets but the particular focus of the judges was on its Exeter branch, its most recent opening.

Chandos Deli founder Iain Keith-Smith, a former actor who decided to try his hand in the deli sector when he was ‘resting’, a number of years ago, said: "It's great to have won the bun fight with massive businesses like Subway. We opened our store on Roman Walk in the city in 2007 with the ambition to make and serve fantastic food and our approach remains unchanged.

“We've succeeded because of our passion for sourcing wonderful ingredients from around the world and our ability to share our knowledge and enthusiasm with the customers that walk in through our door.

“We never grow tired of talking about and sharing the delicious things we discover.

Winning the Sammy Award is a great pat on the back for

The sandwiches sold include: Devonshire Ham - Free-range Devon Ham with English Mustard, Butter and Oakleaf Lettuce; Parma di Tanara - Paulo Tanara's 24 mth Parma Ham with juicy Isle of Wight Tomatoes and peppery wild Rocket; New York, New York - Wafer-thin slices of free-range Devon Pastrami with Cream Cheese, crunchy Cornichons and English Lettuce; Mighty Prawn Star - Juicy Crayfish Tails with a Chilli Mayonnaise and freshly-cracked Black Pepper; Spanish Tuna - Line-caught Spanish Tuna with a zingy Horseradish and Caper Dressing; Loch Fyne Salmon - Hot Smoked Salmon with Cream Cheese and Lemon Juice; Ploughmans - Mature West-Country Farmhouse Cheddar with its own Bath Real Ale Chutney and Butter; The Goat - Crumbly French Goats Cheese with sweet Red Onion Marmalade; Egg Reggiano - Free-range Egg Mayonnaise, Rocket Leaves, freshly-grated 28 month Parmesan and Black pepper.

32 July 2010 SANDWICH & SNACK NEWS

all. It's a reminder that we're getting the basics right and that our honest approach to fabulous food keeps our customers coming back for more each day.

“We strongly believe that the real skill is not overcomplicating the sandwich but sourcing the best ingredients we can and allowing the flavours to shine through.

“For instance, we have spent a long time developing our baguettes with Arnaud, the French baker at Hobbs House Bakery in Nailsworth, Gloucestershire, and are proud to say they are as good as any baguette bought in France,” adds Ian KeithSmith. “When combined with some of the remarkable ingredients we sell we know that our sandwiches are the best available.”

The company actually stocks a large range of speciality foods including; farmhouse cheeses, charcuterie, fresh bread, croissants, patisserie, oils, vinegars, pasta, homemade cakes, chocolates, biscuits, coffee and tea, preserves, antipasti, chutneys, olive, savoury tarts, salads, fine wines, beer, champagne, fresh fruit and vegetables, fresh fish and, of course, the mouth-watering sandwiches and panini.

Surprisingly, prices are reasonable in spite of the high quality provenance of the ingredients. Its Bristol shop, for example, which serves a big student population from the University close by, and competes with numerous sandwich bars and coffee shops, has to compete on price and maintain the quality – a key reason for its longevity when others have closed up.

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SAMMIES AWARD WINNERS 2010 AWARDS 2010

Independent Sandwich Bar of the Year THE Sammies has seen many delighted people receive awards over the years, but perhaps none more so than business partners Jim Kinniburgh and Craig Muir.

Unused to the limelight and up against some of the best operations in the country, they were genuinely amazed when their Oxford sandwich bar Mortons was announced as winner of the Independent Sandwich Bar of the Year, one of seven businesses shortlisted in the category.

After the event Craig Muir said: “It is a huge honour and it’s very flattering.

We were shocked and stunned to win the award, but in their eyes clearly we were worthy.”

Each of the shortlisted companies was ranked on presentation, atmosphere, facilities, cleanliness, product range, innovation and customer service, with Morton’s coming out on top.

With four shops – two takeaways and two takeaway cafes in the heart of this university town – it has established itself as arguably Oxford’s most successful sandwich operation.

Business partners for over 20 years, Jim Kinniburgh is the food brain behind the operation and Craig takes care of front-of-house.

Bake-off is at the heart of the concept, with the baguette range including lines such as a Thai red chicken curry & coconut mayonnaise, with fresh coriander & iceberg lettuce; Morton’s club – chicken, bacon, herb cream cheese & salad; tarragon chicken – chicken fillet with fresh tarragon mayonnaise & salad; and goats cheese with fig & onion chutney & salad on a multi-cereal bread.

As well as sandwiches, Morton’s serves salads, panini, home-made soups and hot drinks, with about 30 different sandwiches or hot dishes on offer.

They are big on hot products in general, in keeping with the current trend, with a wraps range that includes a falafel & houmous; hot smoked salmon with lemon & black pepper cream cheese, rocket, spring onion & cucumber. One the panini front there’s a mozarella with pesto, subdried tomatoes, sweet pepper salsa & rocket on a multi-cereal bread.

There’s also a cracking salad range including a ‘Squeaky’ Haloumi salad, a literal description: grilled haloumi & avocado served with mixed leaves, tomato, cucumber & red onions, with a balsamic dressing, topped with toasted sunflower seeds.

The partners have been making sandwiches together since 1986, and, despite employing 26 members of staff, still help out in the kitchen, preparing business lunch orders.

“We are probably the most prolific

sandwich makers Oxford has seen because we have been doing it for such a long time. What’s the secret of our success? It might be a cliché, but at the heart of it is sandwiches made with love, and service with a smile. The other thing is integrity: we remain loyal to our suppliers and care for our staff – we believe that counts for a lot.”

He said the shop attracted a mix of students, Oxford residents and tourists and saw a lot of the same clientele each day.

He added: “I don’t know people’s names, I just know what they eat or what they drink. My wife used to be large black coffee and carrot cake, now I call her darling.”

One reason why integrity came to count for such a lot is because of the pair’s early experience as a partnership.

Jim and Craig first launched a pizza slice business but got badly ripped off with the van they had ordered, which turned out to be a virtual shell when finally delivered. Undeterred, they started a sandwich delivery business from home, delivering from cool boxes in the town.

After going their own separate ways for some years, they eventually reformed the partnership to launch a bake-off shop called Fentons, and merged it with a two-shop sandwich bar operation they bought called Mortons. Over the years, they have closed one not so profitable site, rebranded the entire estate, taken on an additional shop and relocated another. The rest, as they say, is history.

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Sandwich

Success

Inspired by British Sandwich Week and the highly acclaimed British Sandwich Designer of the Year Awards, Bel Foodservice UK has launched an exclusive collection of sandwich recipes.

Cheese is one of the UK’s most popular sandwich ingredients and the collection showcases a tasty range of innovative and contemporary ideas to tempt your customers including a winning recipe from this year’s Sandwich Designer of the Year Awards and contributions from the Bel Cheese Academy ambassadors.

Incorporating speciality ingredients such as sun-blushed tomatoes and roasted peppers with branded cheeses that consumers associate with superb quality and flavour, creates a premium offer that is simple to prepare, adding value for your customers that can set you apart from your competitors.

Ingredients ■ 2 slices seeded bloomer or thickly sliced white bread ■ 10g butter ■ 2 slices Leerdammer Lightlife ■ 30g homemade tonnato (combine 100g tuna, 15g capers, 2tbsp mayo, 1tbsp tomato puree, 1tsp lemon juice, salt and pepper to taste) ■ 10g chopped black olives, pitted ■ Handful Lollo Rosso green lettuce

Serves One

Method ■ Butter one side of each slice of bread and layer the tonnato, olives, Leerdammer and lettuce.

■ Top with the second slice of bread, buttered side down.

■ Serve whole as one large sandwich.

Leerdammer product information Hot or cold, served on its own or as an ingredient, award-winning Leerdammer cheese is in a class of its own. Extremely versatile, it is especially good for melting, retaining its rich, creamy texture and sweet nutty taste.

Leerdammer Light contains 50% less fat than cheddar, making it ideal for health conscious consumers.

Leerdammer Lightlife with Tonnato

r at the Sandwich Designer of the

By Robbie Gleave, Heritage Portfolio, winne wich Category Year Awards - Leerdammer Light Sand

Supplier Details Please contact: Bel Foodservice Tel: 01622 774 800 Email: bfoodserviceuk@groupe-bel.com

The full collection of sandwich recipes can be found at www.cheese-recipes.co.uk

34 July 2010 SANDWICH & SNACK NEWS

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Serves One

Ingredients ■ Ciabatta, sliced horizontally, approximately 10cm long ■ 30g Plain Cantadou ■ Handful lamb’s lettuce ■ 50g sun-blushed tomatoes (roughly chopped) ■ 100g Port Salut, sliced ■ 100g chorizo slices Method ■ Spread the Cantadou onto the cut slices of ciabatta.

■ Arrange the lamb’s lettuce on the bottom half of the ciabbatta, followed by the chopped tomatoes, the Port Salut and the chorizo.

■ Finish with the ciabatta top and serve.

Chorizo, Port Salut and Sun Blushed Tomato

Port Salut product information Port Salut has a rich heritage reaching back to 1816 – it’s unexpectedly smooth with a mild subtle flavour and creamy texture. Port Salut brings a sophisticated taste of France to any sandwich offering.

Serves One

By Paul Robinson, chef, Grimsby Institute tutor and Bel Cheese Academy ambassador

Ingredients ■ 1 multi-seed bagel, sliced horizontally and toasted on cut side ■ 100g Black Olive Cantadou ■ 100g Cumbrian ham ■ 1tbsp apple chutney ■ Handful pea shoots or rocket leaves Method ■ Spread the cut side of each bagel with the Black Olive Cantadou.

■ Place the ham on top of the cheese and spread with the chutney.

■ Add pea shoot leaves or rocket and cover with the top of the bagel.

Rocket, Multi Seed Bagel with Cumbrian Ham, Olive Cantadou and Spiced Apple Chutney e Academy ambassador

By Garry McMeckan, chef and Bel Chees

Cantadou product information Cantadou is the ultimate all round performer. Smooth and easily spreadable varieties include, Plain, Garlic & Herb, Horseradish, 4 Pepper and brand new Black Olive.

A layer of Cantadou provides the foundation for a creative mix of fillings whilst helping to prevent the bread from becoming moist from other ingredients. It holds its consistency when heated, making it ideal for toasted sandwiches and paninis.

Ingredients

Serves One

■ 2 slices of olive bread ■ 75g Boursin ■ 50g roasted red peppers, chopped ■ Handful basil leaves Method ■ Spread one side of each slice of bread with the Boursin cheese.

■ Top with the peppers and some basil leaves.

■ Finish sandwich with the second slice of bread, cheese-side down.

■ Serve whole.

Boursin product information Boursin is a deliciously creamy and flavoursome premium cheese, with an instantly recognisable name. Made popular by its sophisticated taste and authentic crumbly texture, Boursin melts smoothly and mixes easily with other ingredients, hot or cold.

Boursin with Roasted Peppers and Basil Lea ves

By Charlotte Leventis, excecutive chef, Extr avaganza Food and Bel Cheese Academy ambassador

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SAMMIES AWARD WINNERS 2010 AWARDS 2010

Coffee Bar Sandwich Retailer of the Year RHODE Island, which won the highly coveted Coffee Bar Sandwich Retailer of the Year Award, is developing something of a winning streak. This most recent success adds to the company's trophy cabinet, which includes the Cafe Society's Cafe Design of the Year Award for their Stockport store and the Northern Barista Champion from last year's UK Barista Championship, claimed by Luke Lamb, then a barista at the Bolton store.

In addition to this, they were also highly commended in the Cafe Society’s Independent Cafe of the Year category, and are known throughout the coffee business for serving exceptional quality coffee and being a leader in the field of latte art.

How has the company, a regional chain of coffee shops, which has grown organically over the last ten years, managed to stand out, with so many of the big boys also competing for the glittering prizes?

It all began with a small shop in Altrincham, and spread out through Bolton, Warrington, Burnley and Stockport as its success grew.

Businessman Raj Ruia, after a visit to the smallest state in the USA, was so impressed by the friendly, genuine attitude of Rhode Islanders and the easy going conviviality of its cafes and coffee shops, that he decided to try to re-create his experiences with shops a little nearer to home.

So Raj, also a qualified lawyer, went from Barrister to Barista as he began a mission to take his blend of great coffee and great atmosphere to towns around the North West. “...I also wanted to bring real speciality coffee to towns. which before we came had no real coffee shop

presence”, says Raj. The stores have now developed a large and dedicated following, which is never more apparent than on the evenings where they open their doors to local musicians, poets and comedians for open mike sessions. There have

36 July 2010 SANDWICH & SNACK NEWS

been over a hundred people at some of these events, which are a must for any local performers or lovers of music.

Along with great service, great coffee and great ambience, the shops offer a wide selection of mouthwatering sandwiches, made

locally with locally sourced ingredients. The focus is on hearty, uncomplicated, traditional flavours which people come back to time and time again. For example, the Santa Fe Melt is a sumptuous combination of tuna, mature cheddar and red onion on French panini bread.

Simple ideas are often the best, and the New England Melt, a combination of delicious smoked ham and emmenthal, is a fine example that great taste doesn’t have to come from ever more complicated flavour combinations. After improving and widening the range from a basic selection of just five melts initially, Rhode Island Coffee now sell thousands of sandwiches every month, and with new options such as falafel and carrot salad, there’s a wide choice available.

Ingredients are carefully selected to provide the best flavour balance and the enduring, consistent character which their customers keep on going back for. Even the butter used on the wedge sandwiches underwent several incarnations before the right one was found! This attention to detail and the obvious love for their product has certainly contributed to making Rhode Island Coffee’s sandwich offering so successful.

Commenting on the recent success, operations director Andrew Smalley said: “I am over the moon with what we've achieved, and it's a real credit to the whole team.

Rhode Island is like a big extended family, and all our staff take a real pride in what they do. Receiving awards and recognition like this helps people to realise their efforts are really worth it.” www.rhodeislandcoffee.co.uk, and Facebook page.

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SAMMIES AWARD WINNERS 2010 AWARDS 2010

Workplace Sandwich Provider of the Year THE last 12 months for the Phat Pasty Co has seen a new brand on the block! With their quirky delivery vehicles and attention to all things ‘home made’, the business has taken off in the workplace market, giving office workers a high quality hot and cold offer.

The Phat Pasty Co was created by husband and wife team Paul & Laura Clark, to bring a new and funky branded offer to customers across the country. This was always intended to be a franchised or licensed business, with the concept that this could be operated from home or added to a successful coffee shop, sandwich bar or bakery.

Three years were spent refining the core business and developing Milton Keynes as the model and testing the franchise, with additions of a buffet delivery service and an outside events business spinning off from the success of the daily rounds.

The last 12 months has been all about launching the brand to the wider world including winning the Lunch!

Multiple Retailer of The Year Award at the Lunch! show in October, beating high street competition such as M&S, put them firmly on the map.

Befranchising, a government-backed organisation, recognised the opportunity to use the Phat Pasty model to create employment and entrepreneurial opportunities to deprived areas across the North East. They signed an

Area Development Franchise and the first ‘hub’ was established in Gateshead with further hubs of 4-5 Phat Vans now planned. Franchisees are also in progress from Plymouth to Aberdeen, with five new openings throughout the summer of 2010 in full swing.

Phat have also developed a concessions and retail opportunity. A Phat Pasty Cart and a smaller countertop unit have been developed to allow experienced operators to add a hot concession within existing businesses.

With their equipment partner RH Hall, they are planning to show this new concept to potential partners over the coming months.

Work is also ongoing with their Cornish pasty bakery partner to create a range of unique and funky packaged Phat Pasty products. These are being targeted for launch into the retail and food service market place in 2010 – with packaging to reflect the brand and flavours to match their quirky and fun offer. They are now looking at locations to roll out the carts and counter top units and partners to take on these products within their operations to offer something different from the ‘traditional’ Cornish pasty.

With further plans for licensing new product categories under ‘The Phat Food Co’ brand they are looking for partners to develop Phat Sandwiches, Phat Soups and Phat Snacks….the future is looking ‘Phat’!

Bakery Sandwich Shop of the Year MARTINS Bakers and sandwich makers was founded in 1922 and it is now in its 3rd generation, producing150 fresh bakery products daily at the central bakery. All sandwiches are made fresh in each of the 28 local bakery shops daily. Its pies and pasties are also baked at the shop every day, also under the slogan “made today, sold today.”

The company opened the Gorton shop in 1994 as a bakery sandwich shop with its own customer car park. It was expanded in 2009 and refurbished into a new bake café concept - a successful

Rank Hovis’s sales and marketing director, Lawrence Watson presents the award to Helen Kenyon, Martins’ personnel and training manager and Katy Asprey, Martins’ food safety and audit manager

move as breakfast, coffee and lunch time sales have grown subsequently. “We have a fantastic shop team at Gorton headed up by Rhoda Clarke, who has worked for Martins since 1989, and as well as running a successful shop has a great flare for eye catching displays,” says the company.

“The shop team prides itself on giving every customer fast service with a personal friendly touch. Rhoda and her team were thrilled to have won the award as it gives them recognition for the hard work they all put into making the Gorton shop a great company success,” it adds.

www.sandwich.org.uk July 2010 37

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SAMMIES AWARD WINNERS 2010 AWARDS 2010

En-Route Sandwich Retailer of the Year RAIL Gourmet was awarded the prestigious ‘En Route Sandwich Retailer of the Year’ award at the recent British Sandwich Association awards dinner in recognition of its successful business in Ireland Rail Gourmet took over the on-board catering service on its trains from Iarnrod Eireann (Irish Rail) in 2007, at a time when Irish Rail was introducing new trains to replace their ageing fleet. The last of these trains was delivered and brought into service in early 2009.

Rail Gourmet recruited all new staff for the provision of services and, in the last year, particular emphasis was placed on three areas: innovation and quality improvement of the product range, staff training and motivation and a comprehensive marketing campaign.

Product Range: by working hard with its suppliers in Ireland, the company radically improved the product range and introduced new products to Ireland such as the bacon and fried egg bap, which in the space of a year is now the top selling breakfast product on-board.

During 2009 Rail Gourmet changed its sandwich packaging to fully recyclable card. It has also radically changed the hot sandwich range, introducing such products as the 6oz Irish Gourmet Burger and Southern Fried Chicken Breast Burger. These products were designed with the 1st Class at-seat dining customer, as well as Standard Class ‘over-thecounter’ customers in mind.

There are limitations in

Staff: Over the past two years it has developed a training package which all the staff have taken part in. This ‘Perfect Service 2’ course has been developed jointly with an external training expert, who has extensive experience of the unique rail travel environment.

Coupled with this it has introduced an incentive program which includes targeted sales awards, mystery shopper spot prizes, Sales Person of the Month, Beat the Max Award, a Sales Booster Scheme and Sales Bingo, to name a few.

Marketing: All of the above has been linked with an intensive onboard marketing campaign. Its campaign is centred around one theme – EASY – make it easy for the customers to buy and easy for the staff to sell. It has undertaken highly successful ‘combo’ offers such as down train leafleting offering a free hot beverage when customers purchase a hot ciabatta from the on-board shop. It has also introduced posters in the on-board shop to explain the sandwich range, breaking down barriers to purchase. the available methods of regeneration, in so far as there would previously have been a microwave onboard. This has been overcome with the introduction of susceptor

technology to Ireland. The company is now approaching a second phase in staff training to use convector ovens to deliver even more improvement in eating quality.

“

The overall sales penetration has increased to an astonishing 38%, which is among the highest on-train sales penetration rate in Europe

38 July 2010 SANDWICH & SNACK NEWS

”

Outcome: The net effect of all of these initiatives is that sandwich sales have increased at a time of recession in Ireland; hot bread snack sales have also increased and the overall sales penetration has increased to an astonishing 38%, which is among the highest on-train sales penetration rate in Europe. In addition the customer satisfaction ratings in all criteria (price, range, quality, delivery etc.) have markedly improved and we provide catering on 99.8% of advertised trains.

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SAMMIES AWARD WINNERS 2010 AWARDS 2010

New Sandwich of the Year MARKS & Spencer won the New Sandwich Of The Year Award with their Mini Roll Selection Pack.

This included a British Ham Salad Roll, British Chicken Salad Roll and Free Range Egg & Watercress Roll, with the aim of providing the element of choice and a lighter eat for the female consumer.

Sam Browne Foods’ technical and operations director Joanna Frost (left) and development and commercial manager Philippa Kendrick (right) present the award to Katy Patino, Marks & Spencer Food to Go product developer

New Sandwich Product of the Year LEATHAMS won New Sandwich Product of the Year with its new additive and preservative free Fresherized Avocado and Guacamole range, launched at Food and Drink Expo.

The 100% natural products, produced using High Pressure Processing

(HPP) Technology, includes frozen Avocado Halves, Chunk Avocado and Guacamole. The avocados are hand-scooped then packaged in pouches and trays for easy use, with minimal freezer and cooler space requirements for sandwich producers.

The Guacamole combines avocado, onion, chillies, lime and coriander to create a traditional, fresh-tasting product that is said to be full of flavour. This classic ingredient is ideal for utilising in both wraps and sandwiches, or it can be used simply as a dip.

They are made using state-of-the-art World Class production facilities in Mexico, Chile and Peru, which are continually recognised as having the highest standards.

The Guacamole holds its

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freshness for as long as 30 days if it remains refrigerated and unopened, and the Chunky Avocado stays green for as long as 21 days if it remains refrigerated in contrast to a fresh avocado, which turns brown and mushy within 30 minutes.

Fresherized are a brand leader in the States, where they are recognised as the makers of America’s no.1 Guacamole, ‘Wholly Guacamole’, with 87% market share in retail and around 60% market share within foodservice.

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www.sandwich.org.uk July 2010 39

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L ABELLING

Solway Foods order three in-line labelling systems from Atwell SANDWICH and salads manufacturer Solway Foods, part of the Northern Foods group, approached Atwell Labellers with a requirement for two IP65 wash-down in-line top & bottom labellers for their recent Manton Wood site expansion.

Following their successful installation and delivery, Solway has now ordered a third system.

Atwell’s IP65 in-line systems represent the next generation of harsh environment automatic labellers offered within the company’s ever expanding range of labelling equipment.

All its systems are built without compromise, says the company, offering some of the lowest capital equipment costs available in today’s price competitive market.

The IP65 systems incorporate a number of key features including: ■ Specific IP65 design incorporating corrosion and contamination proof materials for high care environments; ■ Full wash-down ability for high care environments; ■ Quick release change parts, belts and electrical leads; ■ Full colour programmable touch screen control panel; ■ Reduced footprint, under 1.0m long;

■ High speed label heads capable of speeds up to 150m/min; ■ Available in RH or LH versions; ■ Variable speed conveyor drive motors.

Each of the systems label heads have been fitted with thermal transfer coder frames and all associated cabling, allowing for the easy integration of thermal transfer over-printers for price and ‘best before’ printing directly on the label/s.

The company offers a complete ‘One Stop Shop’ facility to all its customers including the recently launched range of environmentally friendly ‘Linerless’ print & apply labelling systems, in-line linerless labelling systems, bespoke & standard labelling systems, label verification and line control software, plus supplying a variety of desktop label printers.

Tel: (0)1444 239970

Colour labels sell product Thornton Labels' Clip range of roll fed label printers allows users to print full colour labels as and when required.

Cost effective, easy to use and with no high set up costs, it means great value for money on low to medium run colour label printing, with print speeds up to 2in per second, says the company.

The systems use standard plain white stock and a dye based process to produce stunning full colour labels in a matter of seconds, whether you need to print just one or a thousand, it adds.

40 July 2010 SANDWICH & SNACK NEWS

Basic design and print software is included, or the printers can be integrated with other Windows products.

Tel: 0845 040 5871.

Bunzl Catering Supplies launches new secure online labelling solution Bunzl Catering Supplies has launched an innovative new secure online labelling solution, said to be completely new to the market and exclusive to the business.

Aimed at operators who prepack and display chilled food, Caterlabel Online is a fully integrated on-line management system for the foodservice industry, which allows users to prepare, create and print label information from any PC to a printer.

It also provides operators with up-to-date food labelling legislation which meets the current legislative requirements. Users can easily input data to create product information such as: description, product name, use by date, price, packer name and address, barcode, nutrients, QUID and GDA’s or traffic-lights.

Multi-site users can protect their corporate identity by authorising a single administrator to control and make changes to all locations simultaneously, making it easy for Head Office to update information to a single or multi unit estate.

Currently, each location is dependent on making these changes individually.

Jana Lategan, Foodservice Coordinator at ISS Facility Services – Food & Hospitality Division, said: “We have been using Caterlabel Online for three months now, initially starting off by implementing it into one group contract and are now in the process of rolling the system out to other sites within the business. I found Caterlabel Online extremely user friendly and straightforward.

Its key USP is that we can make changes from one central point, which other labelling systems have been unable to do, ensuring continuity in all units and consistency in layout and information throughout the business.” www.caterlabel.co.uk/bunzl

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Choose from an extensive range of stock labels, including the modern Green Deli and fresh Delite labels (opposite) or let our experienced in-house design team create an original design exclusively for you.

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To advertise call Paul Steer on 01291 636342 July 2010 41

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L ABELLING

Say no to sandwich pack average weight marking European suggestions that sandwiches should carry a weight on pack labels are totally impractical, says the British Sandwich Association’s technical manager Sally Higgins, PhD

S

uggestions from Europe that products like sandwiches should carry a weight are being challenged by the British Sandwich Association and the Food Standards Agency, as being totally impractical for sandwich manufacturers.

The Association is also encouraging its members across Europe to encourage their Governments to raise objections to the proposals.

It is already clear from BSA members that weight compliance with specifications agreed by retailers is achieved when considering total net weight.

The variability of the component weights is complex and as variable as the components used. The simpler products that may have a portioned mix (scooped or machine deposited) such as egg mayonnaise, will show relatively little variability in weight and there being only one process involved, can be tightly controlled.

But variability will increase with the number of components each having their own portioning variability, and this, inevitably, will affect the total product weight. For example, in a chicken salad sandwich, the components may be chicken pieces, salad leaf and tomato slices, all of which are not infinitely divisible and proportional, but in discrete pieces, and this adds process variability.

In multi-component assembly at reasonable line speeds with discrete pieces of these components, variability is too great against the legal TNE (“tolerable negative error”).

This means that target weight will have to be increased, or declared

42 July 2010 SANDWICH & SNACK NEWS

weight will have to be reduced. This renders the whole exercise pointless, given that the first packers rule states that on average, the pack contents should be equal to the declared weight (albeit, not less than the declared weight).

Discrepancy between the weight declared and the actual weight would only serve to cause confusion when examined by enforcement authorities.

The declaration of nutrition is done per 100g and per pack; enforcement officials would find interpretation of per pack nutrition difficult from the per 100g figure, since the declared weight would not be the actual weight.

Many of our smaller producers rely on small scales to check weigh a sample of products to ensure continued compliance to specifications either created for inhouse control or in contractual

agreement with their customers.

The capital equipment costs for automatic inline check-weighers would be considerable, especially where there may be a number of packing lines to be covered.

It is our belief that since a sandwich is taken as a light meal, the consumer is not so concerned with the actual weight of the product (since most will pick it up and consume the whole pack), but they are more likely to be interested in the nutritional values provided and this may affect what they purchase.

Therefore given the extra investment and monitoring costs associated with the proposal, it is difficult to see what justification or value would be gained from putting the weight on the pack.

• A full version of Sally Higgin’s article is available on the BSA website: www.sandwich.org.uk

Paragon Print and Packaging buys Sessions of York assets Paragon Print and Packaging Group, the UK market leaders in self-adhesive labelling, has bought the assets of Sessions of York after the company went into administration.

The completion of the purchase is part of the Paragon Group’s strategic objective to expand into new market sectors.

Sessions of York are a long-established business and experts in the supply of self-adhesive products in pharmaceutical, healthcare, personal care and Household markets.

The strategic fit between Paragon and Sessions will provides a platform to accelerate growth and product innovation for the combined businesses, says the company.

‘We are pleased to have secured this excellent opportunity to purchase the assets of Sessions of York’s label business from the administrator. Sessions has an enviable market position and excellent reputation for quality and service,” says Mark Lapping, MD Paragon Print and Packaging Group.

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To advertise call Paul Steer on 01291 636342 July 2010 43

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PACKAGING

Colpac integrated solutions COLPAC Machinery has grown from strength to strength since its launch in 2005, offering integrated solutions for sandwich and food to go manufacturers.

The Machinery range has progressively grown in this time and now offers manual, semiautomatic and fully automated machinery to make sandwich and snack food preparation quicker, easier and more cost effective.

One of the most recent additions to the product range is the DS2 – Back of house Sandwich Sealer. This is a hand operated sealing machine designed specifically for back of store and delicatessen sandwich manufacturers. Built to seal ‘lid attached’ cardboard sandwich skillets, this quick, effective and light-weight machine comes with a double pocket base tool and can be bench or work surface mounted.

Meanwhile, with the help of its in-house packaging design and construction agency, ccreative, Colpac has successfully launched its Chocs Away and Cake Away ranges.

Innovative and on trend, these packaging ranges make functional look pretty; chocolate boxes, wedding favours, cake wedges.

“Whether you buy stock products or choose bespoke branding, this confectionery offering makes selling easier, visibility and portability paramount, while the customer can rest assured their delicious chocolates, cakes, muffins, biscuits - or all of the above make it home in one piece!,” says the company. www.colpac.co.uk or call 01525 712261.

44 July 2010 SANDWICH & SNACK NEWS

Planglow launches Ecoco Salad Packs PLANGLOW has launched new Ecoco Salad Packs, said to be the only laminated yet fully compostable and biodegradable product of their kind.

Due to the laminate inside, the tucktop packs are ideal for heavily dressed salads; even oil or mayonnaise based dressings are easily contained, with no unsightly leakages or grease marks, says the company.

The eco-friendly laminate is woodpulp based, meaning the whole pack is perfect for composting, even at home.

The leafy Ecoco design and unique window shape highlights the environmental benefits; an additional viewing window on the side of the pack also allows customers to easily see the contents when stacked on the shelf.

Available in either large or small sizes, the salad packs are 25% cheaper than Planglow’s existing salad packs,

due to improved production methods.

The packs are sold in boxes of only 200, allowing companies to keep stock holding to a minimum.

They can be used in conjunction with any other items from the Ecoco Collection to create an eco-friendly branded image, without expensive design costs or large stock holding. The rustic Ecoco Collection currently includes the newly launched 48hr Ecoco peel & seal wedge, 24hr wedge, baguette bag, small & large salad packs and frosted Ecopaque label.

Tri-Star dome shaped sandwich pack TRI-STAR has come up with a new black based dome shaped sandwich pack made entirely from recycled PET (rPET). This makes it an effective and eye-catching way to present quarter cut sandwiches and maximizes impulse purchases, says the company.

Kevin Curran, Tri-Star Packaging’s managing director, said: “This latest dome shaped pack offers food-on-the-go and coffee shop retailers a fresh way to present their sandwiches. With sales exceeding a million pieces in the first few months and continuing to grow, this looks set to become another major success in the Tri-Star product portfolio.

“The premium look black base acts as a tray/plate once opened, whilst the crystal clear, antifogging lid showcases the visual impact of the food presented to the highest quality. It’s simply fashion and style with convenience! ” Suitable for in-line packing, the environmentally friendly dome shaped pack is made from in excess of 50% recycled material. It is recyclable once used.

Kevin Curran concluded:

“Being environmentally sustainable, rPET will help replace consumption of virgin PET and stop the need to send large quantities of post consumer waste to landfill or offshore sites. A collection, sorting and reprocessing infrastructure is already in place, unlike some other ‘sustainable’ packaging.

“The dome shaped sandwich pack is without doubt another innovative packaging product, which will help forward thinking food-to-go and coffee retailers stay one step ahead of their competitors.”

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PACKAGING New Fuzione™ sandwich pack from Colpac FOLLOWING the successful launch of Fuzione™, Colpac has continued with its innovation and new product development.

Fuzione™ initially launched with a tray and pot offering and has since added a cutting edge sandwich pack to its repertoire. The sandwich pack has created a stir in the marketplace, giving customers visibility of their fresh produce like never before, says the company. In fact, these carton base packs with plastic lids have numerous competitive advantages, in addition to superb visibility. The shape of the packs make them ideal for stacking and the bases are microwaveable and

ovenable depending on board specification.

The board base is ideal for brand placement and marketing messages, with “unrivalled printability”. The entire pack also has strong ecocredentials. The unique design is the ‘snap-lok’ system, which gives customers a reassuring locking sound when the lid is fitted into place.

This allows the customer to re-open and close the packs, suiting the lifestyle of today’s discerning customer and also playing a role in the issue of food waste. The packs have a shelf life of two days, dependent of course on ingredients and fillings.

“Innovation and creativity are at the heart of our business,”confirms managing director, Neil Goldman; “which is why we were delighted to win the FPA Award for Innovation in March of this year. But we won’t stop there. The opportunities for Fuzione™ are considerable. We are currently developing further products, which will allow customers to use multiple bases with the same lid. This will afford greater flexibility for the customer, enabling them to react quicker to market demand.”

Tel: 01525 712 261 or email info@colpac.co.uk

New Solo Cup Europe tumblers and lids SOLO Cup Europe has found an innovative way to bring healthy alternatives to food on the go – through using its TP range of tumblers and lids.

Working with Martin Friis of Bunzl Distribution Denmark, Solo Cup Europe has produced a range of printed TP tumblers with flat and domed lids for the healthy snacks on the go range which feature whole cherry tomatoes, cucumber batons and peas in the pod. These TP Tumblers are supplied to the major retail markets in Denmark.

Says Tony Waters, managing director for Solo Cup Europe: “This is great new way of making healthy food fun and shows how innovation can transform the product offering.”.

Mecaplastic launch new FS range of Thermoforming Machines MECAPLASTIC has developed three new thermoforming models, drawing on its extensive experience developing high quality machines, These are the FS 910, FS 930, and FS 950, which are designed to be well-built and ergonomic, with easy format changes.

The new machines are suitable for a variety of packaging lines including flexible and/or rigid films, with or without a protective atmosphere (MAP), all types of foodprocessing, as well as industrial and pharmaceutical applications.

The new Mecaplastic machines are an ergonomically innovative range, with fast and simple format changing, says the company, with advantages including: • Ease of access to thermoforming and sealing tools facilitated by sliding guards and hinged upper tooling; • Upper tooling can be opened and closed in less than 10 seconds because of the Mecaplastic patented auto-locking system; • Rapid changing of moulds and sealing plates (less than 5 minutes down time);

46 July 2010 SANDWICH & SNACK NEWS

• Complete change of format is possible in a time comparable to that of a sealing machine; • No special tools required; • Measurable improvement in the overall production line operating efficiencies; • Multi-purpose cutting systems;

• Cutting by compression therefore no adjustment when changing film thickness; • Easy cleaning; designed to have no bacteria traps; • Operating rates of up to 20 cycles/minute.

The new Mecaplastic thermoforming machines are carefully designed to allow on-line production that will work with a full range of accessories.

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BSA NEWS

New Committee Appointed ANDY Valentine (Ginsters) handed the baton of chairmanship to Nigel Hunter (ex-Buckingham Foods) at the recent British Sandwich Association Annual General Meeting held in London.

The meeting also saw the appointment of Felicity Aylward (Marks & Spencer) as vice-chair and three new committee members – Alex Dower (Pret a Manger), Camilla Deane (Bel UK) and Christine Moroz (Bagelmania).

Both Tony Hacker (Advanced Food Technology) and Mark Reeve (Dene’s Deli) stepped down from the

Committee this year because of business commitments.

At the meeting Nigel Hunter made a presentation of a crystal decanter and glasses to Andy Valentine and thanked him on behalf of the Association for his work as chairman over the year.

The meeting also heard a report from BSA Director Jim Winship on the Association’s activities over the last year (copies available to members at www.sandwich.org.uk) and were given a presentation on the current economic and retail trading environment by consultant and City Analyst Paul Smiddy.

Date Marking

Weight Requirements

The Association has responded to a recent review of date marking from the Food Standards Agency suggesting that it should formally recognise the term ‘Use by end of ..’ which is widely used in the sandwich industry.

The Association has submitted a report on the problems of providing weights on sandwich packs following a proposal from Europe that all packaged foods should carry weight information.

The proposal is being discussed as part of an allencompassing review of food labelling.

Milk Link Visit A visit to cheese supplier Milk Link is being organised by the Association in July (15).

The day visit will include a briefing on the sandwich market by BSA Director Jim

Winship as well as a creamery tour and presentation of cheese sandwich ideas.

Numbers are strictly limited – details can be obtained by contacting jim@sandwich.org.uk

Help for Heroes at Awards The Association raised £5,346 for the Help for Heroes charity through a raffle, draw and auction at the recent Sammies – The British Sandwich Industry Awards.

Following this year’s dinner at the new Grange St Paul’s hotel in London, the Association is reviewing venues

for 2011. While many favoured the new venue, there were problems with slow service and over crowding of tables which would need to be resolved before the Association could commit to returning.

The Association is looking at a number of venues in London.

We offer an extensive range of premium quality ingredients for the Sandwich & Snack market.

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email: sales@martinmathew.co.uk www.martinmathew.co.uk

To advertise call Paul Steer on 01291 636342 July 2010 47

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HOT BEVERAGES

What’s hot?

Sandwich and coffee bars need to keep their finger on the pulse when it comes to coffee trends, with so much going on. Who better to keep us abreast than Kate Jones, who runs Cherizena coffee, at Wartnaby near Melton Mowbray, Leicestershire, which supplies up to 30 single origin coffees and blends, and more than 20 different flavoured varieties to the trade TAPPING into demand from the younger generation by providing something different on a coffee menu will help to introduce them to a lifetime of coffee drinking.

The biggest untapped market for coffee drinkers is the 19 to 24-year-olds group, but smart outlets have discovered that this generation is interested in where things come from, what they taste like, how they have arrived somewhere…that kind of thing. They have questions and they want answers. By providing coffees that are interesting and different, you’re appealing to this

generation. And once you’ve got their interest, they’ll develop their taste for coffee and will often graduate on to premium coffees.

We find increasingly that coffee shops and other outlets are looking for coffees that are different so that they can satisfy this demand.

Flavoured coffees are a big hit, especially with the younger generation. There are so many of them, and they are versatile because they can be used in cold frappes to make a cooling summer drink, as well as on the hot beverage menu. They also lend themselves to seasonal use, which means

HOW TO MAKE A FLAT-WHITE The current big thing is a flat white coffee, says Simon Ambrose. Here’s how to make one: Originating from Australia and New Zealand, a flat white is a coffee prepared by pouring steamed milk from the bottom of steaming pitcher over a single shot (30ml) or double shot (60ml) of espresso.

As with many other espresso-based drinks the Flat White is interpreted in a number of ways. In Australia it is commonly served as a single shot of espresso, whereas in New Zealand it is more commonly served using a double shot.

The drink is typically served in a small 150-160ml ceramic tulip cup. The stretched and texturised milk is prepared by entraining air into the milk and folding the top layer into the lower layers. To achieve the “flat”, non-frothy texture the steamed milk is poured from the bottom of the jug, holding back the lighter froth on the top in order to access milk with smaller bubbles, making the drink smooth and velvety in texture. that outlets can perhaps offer fruity coffees in the summer and spicy coffees in the winter – giving their customers variety.

There’s currently a shortage of Brazilian coffee on the market – partly fuelled by low crop yields and partly by people holding on to their stocks – and this is artificially driving up the price of Brazilian coffee. It means that many food service outlets are now sourcing their coffees from places like Nigeria and Congo. As a result, we’re getting new coffees coming onto the market, which is extending the range that’s available all the time.

48 July 2010 SANDWICH & SNACK NEWS

Customers are always looking for something new.

People are becoming more discerning with their coffee, but more adventurous too, and they certainly won’t settle for an inferior coffee.

At Cherizena, we find that there’s a large appetite for single origin coffees, and rare coffees, like the Cuban Cubita, the Ipanema Single Estate and the Ethiopian Yirgacheffe. Coffee is very popular at the moment but outlets are really keen to offer something different to their customers, so they like to try new coffees from different countries and different areas.

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BAKERY

Délifrance launch 80 new product lines DELIFRANCE UK Ltd has launched 80 new product lines following the company’s acquisition last year of Le Pain Croustillant in Southall and the expansion of its own morning goods manufacturing operation.

The range includes a fully baked pre-sliced Ciabattina and Sandwich Baguette, Mini Savoury Tartlet selection, traditional favourites with added flavour such as the Muesli Pavé, Plaits with Maple and Pecan or Double Chocolate flavour, the Sesame and Nigella Panini, a wide range of organic breads and an extended range of “grab and go” fully baked, individually wrapped morning goods including Croissants and Pain Au Chocolat.

Commercial Director, Alan Moutter said: “Over the years Délifrance has

launched hundreds of new products worldwide and caterers have been buying into and benefiting from our concepts for coming up to three decades.

“We have specifically created and launched 80 new lines - one of our biggest range launches yet - of new products which we know from our experience and specialism in foodservice will meet consumer demand for premium, exceptional tasting products and cost effective catering solutions.

“Our new range reinforces our market position as a one stop shop for bread, sweet bakery, savoury and patisserie products which guarantees caterers and wholesalers the standard of bakery products which meet the strict criteria of quality and innovation at the right price.”

Traiteur de Paris launch cupcake range TRAITEUR de Paris has launched a French-style frozen cupcake range with options including Lemon / green tea, Raspberry / cardamom, Chocolate / hazelnut, and Blueberry /

violet.

Their small format makes them ideal as snacks to take away, and they are a suitable new alternative to muffins and other cakes, says the company.

50 July 2010 SANDWICH & SNACK NEWS

National distribution for Butt Foods BAKERY company Butt Foods Ltd has teamed up with a number of distribution wholesalers to give it a national network.

The final links in the chain were added after the company exhibited at this year’s Food and Drink Expo.

“We had a great Food and Drink Expo 2010, with tremendous interest in our existing products and also in our ability to innovate and create new products for the market,” said Ray Belcher, sales executive at Butt Foods Ltd, which produces bakery products including its new Big Softy sub roll range, Breadies bread bowls and Mazhar ethnic breads,

“Demand for our new Big Softy sub roll range has grown at an extremely fast pace, reflecting the popularity of soft sub rolls with consumers. It’s shown 50% quarter on quarter growth.”

Major distributors of Butts Foods products are: JJ Foodservice, Hopwells Foodservice, Castell Howell Foods, Windsor Foodservice Ltd, Lomond Foods, Pioneer Foodservice, Hunts Foodservice, Phillip Dennis Foodservice, Lynas Foodservice, Ewood Foods, Holdsworth Foods, Reids Foodservice Ltd and Leacroft Foodservice Ltd.

Roberts Bakery appoints new technologist ROBERTS Bakery, a major supplier to sandwich manufacturers, has expanded its NPD team with the appointment of Steven Dodd as product development technologist.

Steven’s appointment supports the company’s ambitious plans for the future growth of its Food Service division, which has experienced rapid growth over recent years and now accounts for around 50 per cent of the company’s volume.

Steven, who has a first class degree in Food Technology, has a wealth of experience in the food industry, having worked for several major household names such as Premier Foods, Pataks, Westmill Foods and Stateside Foods.

Meanwhile, the company recently scored an historic double as its two trading divisions, Roberts Bakery and The Pastry Case were awarded the prestigious A* grade assessment in the BRC (British Retail Consortium) Global Standard for Food Safety, Issue 5.

Stuart Borthwick, director of operations at Frank Roberts and Sons, said: “This is a fantastic achievement as we are one of the first manufacturers to secure this unannounced status and it shows our commitment to maintaining the highest quality standards every day.”

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that something extra As a British Sandwich Association member you can benefit from preferential rates on Barclaycard payment terminals – including contactless technology – and save £150 on the joining fee.

Whether you choose our award-winning contactless technology or one of our other payment terminals, the whole range is designed to •Speed up transactions •Generate extra income for your business •Make life easier for you.

And as a British Sandwich Association member you can also take advantage of: •Waived joining fees •Discounts on minimum billing and terminal rental •Reduced merchant service charges on card transactions.

To take advantage of this deal simply call 0800 046 6808. payment acceptance Barclaycard is a trading name of Barclays Bank PLC. Barclays Bank PLC is authorised and regulated by the Financial Services Authority. Registered in England. Registered No. 1026167.

Registered Office: 1 Churchill Place, London E14 5HP.

To advertise call Paul Steer on 01291 636342 July 2010 51

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INGREDIENTS

Beacon Foods retain BRC Standard with Grade A SANDWICH industry ingredients supplier Beacon Foods has retained its British Retail Consortium (BRC) Global Standard for Food Safety status, with grade A distinction, following a recent three-day audit.

“We have achieved BRC Global Standard for Food Safety grade A for the second year running and this year’s audit showed a further improvement, which is fantastic news for the company and a reward for a great team effort by staff,” said Catrin Davies, Beacon Foods’ technical manager.

Heinz works towards salt guidelines OVER the past few years, the Food Standards Agency has made it its mission to bring down levels of salt and the 2012 targets are set to get even tighter.

Question is, can manufacturers keep up and if so, will their products be as good? As a sauce supplier Scott McKinnon, brand manager for Heinz Foodservice, admits that changing a recipe is a complex process, but says that progress is being made.

“As the market leader in the sauces category, we have been working hard to reduce the salt in our sauces to move towards the FSA’s salt guidelines.

“We have risen and continue to rise to the challenge of reducing the salt content in these sauces. However, it’s absolutely vital that there is no impact

on the quality of our respected brands and no sacrifice is made to the flavour consumers know and love. We are obliged to ensure our recipes remain the preferred choice for consumers.”

With the 2012 salt guidelines over the horizon, there is, however, more work to be done, he says. “The Heinz Tomato Ketchup recipe will be moving gradually inline with the timeline set by the FSA, with the 2010 salt reduction recipe rolled out in the coming months and work on the 2012 recipe already under “Heinz Mayonnaise already complies with the 2010 FSA salt guidelines. However, this recipe will be bought into line for 2012 by our development chefs, while Heinz Light Mayonnaise salt levels already meet the 2012 guidelines comfortably.”

Atlantic Foods acquires Oasis Foods ATLANTIC Foods, providers of innovative menu solutions to the UK foodservice market is building on the company’s sauces and dressings range with the acquisition of Oasis Foods – a UK based manufacturer known within the industry for its premium mayonnaise products.

Expanding Atlantic’s portfolio of value added poultry, meat, fish, sauces & dressings and desserts, the acquisition will see Oasis Foods’ factory at High Wycombe benefit from planned investment to create a state of the art manufacturing

facility with a focus on innovation and menu development.

Commenting on the acquisition, Russell Maddock, Chief Executive, Atlantic Foods said: “Oasis Foods is the perfect addition to the Atlantic Foods as it complements our existing business. It is a great opportunity for Atlantic and one which we believe will strengthen our already strong position in the sauces, mayonnaise and dressings market.”

52 July 2010 SANDWICH & SNACK NEWS

Major launch a range of marinades MAJOR have launched a range of Mari-Base marinades. Available in 12 flavours, the waterbased marinades will not spill or separate when mixed with other ingredients such as mayonnaise, crème fraiche, fromage frais or yoghurt.

Products include Piri Piri; Oriental; Tandoori; Bombay; Thai;

Caribbean Jerk; Moroccan and Fajita, all based on the traditional tastes and aromas of some of the world’s most popular cuisines.

Major’s Mari-Bases are supplied in 1.25 litre tubs giving a yield of up to 83 portions.

They are suitable for Coeliacs and Vegetarians.

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Another Good reason to join ENDORSEMENT FOR YOUR BUSINESS Stand out from the crowd – give your customers assurance by displaying a BSA Certificate and window sticker.

As a member you can also advertise your business in the BSA display advertisement in Yellow Pages.

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Another Good reason to join NEW BUSINESS LEADS If you are a supplier to the industry, a manufacturer, caterer or even a coffee bar chain, our New Business Intelligence system will automatically send you new business leads as they come in – literally £millions of potential new business opportunities go through the system. This service is only available to full members.

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To advertise call Paul Steer on 01291 636342 July 2010 53

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LETTERS

Letters to the editor Stockport sandwich competition winner announced

Raynor Foods: ‘Rubbing salt in the wound’

Dear Sir, The winner of Stockport Council’s first ever Stockport Sandwich Competition, held during British Sandwich Week, was announced in the historic Market Place.

24 sandwich entries were received from 14 different town centre sandwich shops, cafes and pubs.

Judging the competition were the Editor of Manchester Confidential Jonathan Schofield, Sandie Belton of Reece’s (the farmers’ cooperative that produces the limited edition Stockport Cheshire), Ken Hampson of the Royal British Legion and Antony Bond of Youth.Culture.Stockport.

The winning team was Barista from 13A Little Underbanks, which scooped a double by winning both the Stockport Sandwich and Stockport Cheshire Sandwich competitions. Both these winning sandwiches are now available on their menu.

Dear Sir Sandwich manufacturer Raynor Foods have dedicated a lot of energy and resources on reducing the overall salt and fat content of their products.

Their approach is wide ranging with the focus on achieving reductions across the ranges by targeting volume materials and selecting suitable lower fat and salt alternatives such as low fat spread, low fat cheese and trialing turkey bacon (50% less fat than normal bacon). However achieving these reductions are fraught with difficulties, especially when trying to maintain the taste and quality of the products.

There are some materials such as bacon, cheese and pastrami which are intrinsically higher in salt, and achieving a substantial decrease in salt has proved to be extremely challenging, bordering the impossible. In many cases we have opted on avoiding high calorific processing methods such as flash and deep fat frying that are used to produce our materials.

Sandwiches are fundamentally composite products which gives them a huge amount of versatility, which allows for a far greater degree of choice for the customer. Ironically this aspect is also the cause of the high salt and fat content; while the customer chooses interesting and enjoyable tastes in a variety of different guises, the market will supply that demand. So products such as the B.L.T, Chicken & Bacon and Cheese and Ham can’t be reformulated without detrimentally affecting the customer perception and sales.

Raynor Foods does offer a selection of low fat sandwiches whose flavours has been enhanced by using fresh herbs, using innovative recipes which are offered alongside the more popular offerings e.g. B.L.T. The salt targets for 2012 are not achievable - as long as the market is customer driven and manufacturers’ top concern is food safety and quality (rightly so), then these targets will continue to be unachievable. The most important thing is to ensure that the customer is presented with sufficient information that they can make an informed choice in regards to their own personal health and lifestyle.

As long as this information is provided and in a form that the customer understands, and manufacturers aim to reduce the overall load of fat and salt, then everyone has taken responsibility – it is not the job of the manufacturer to dictate when and how the populace choose to eat.

Although anecdotal evidence is innately untrustworthy as market indicators, we have noticed some movement within our own factory in regards to salt consumption. For the first time in 23 years, salt is being added to sandwiches in the staff canteen by members of staff. Although this is limited to non bacon and cheese varieties, this is a minor indication that perhaps salt levels have gone to the other side of the spectrum and perhaps the levels of salt and the salt targets in general need to be reviewed .

The winning sandwiches are as follows: • 'Stockport Sandwich of the Year 2010’ – Barista for its wild venison from HG Beard in Bramall, served on fresh ale & grain bread from Mather’s Bakery, with apple and sage compote accompanied with curled parsnip crisps • 2nd Place went to Bull’s Head, 13 Market Place with their ‘Chicken With a Kick’ • 3rd Place went to Take 5, 20 Merseyway with their two Chicken Specials • 'Stockport Cheshire Sandwich of the Year 2010' – Barista for its Moroccan fruit chutney to accompany the Stockport Cheshire cheese; this was served on apricot bread, toasted and topped with garlic butter • 2nd Place went to Sandwich Factory, 24 Lawrence Street for their Stockport Cheshire!

• 3rd Place went to Take 5, 20 Merseyway for their Cheeseypick • ‘Gluten-Free Sandwich of the Year 2010’ was won by Sandwich Factory, 24 Lawrence Street for their ‘Pitta pocket or two!’ - Smoked ham, English Cheddar, dijon & dill mustard mayonnaise, mixed leaves in gluten-free pitta bread.

Councillor John Smith, Executive Member for Leisure, said: “I would like to congratulate all the winners and everybody who took part in this very successful competition, which has been so well received that next year we will be looking to roll this out on a larger scale across more of the borough as part of British Sandwich Week.

“Stockport Market is a vital part of our local economy. It’s been an important part of Stockport for nearly 750 years, and will hopefully be here for another 750.”

The response to the Stockport Cheshire cheese has been so positive that Reece’s dairy have decided to produce and market the cheese, so that it can be sold in Stockport Market.

John Spittlehouse, Media Enquiries Officer

Tom Hollands, technical manager, Raynor Foods

54 July 2010 SANDWICH & SNACK NEWS

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LETTERS

FSA: ‘Rubbing salt in the wound’ Dear Sir, I’m writing in response to the article entitled ‘Rubbing salt in the wound’ – which appeared in your May edition.

The article suggests that the 2012 salt targets we have set are not achievable. However, you then go on to report that M&S has reached all the targets across its entire sandwich range, which is somewhat of a contradiction. Doesn’t M&S’s excellent work surely demonstrate that our targets are fully achievable?

We are however, more than aware that the 2012 targets cannot be met by all businesses overnight. In our detailed talks with businesses, we discussed the technical issues involved with further salt reduction and the difficulties of lowering some levels beyond a certain point. However, we have taken all these issues into consideration when formulating the 2012 targets.

The article also misses the point that the targets we have set for sandwiches are in fact ‘average, sales-weighted’ targets – across a retailer’s range. This means that not every individual sandwich needs to meet the target in order to comply, but that the range as a whole does. We also have two targets – one for

high salt fillings and one for low salt fillings, demonstrating our awareness that some foods do have naturally higher salt contents.

As the article highlights, it is true that we concentrated our initial efforts on manufacturers and retailers – with great success.

Indeed, we have already seen a drop in the UK’s salt intake which has very real health benefits for the nation. However, for the past couple of years we have started to work closely with the food service sector – including sandwich bars and coffee shops.

This work is about providing and promoting healthier choices, with salt reduction being a key element.

Most importantly, I want to make clear that our targets are entirely voluntary – something not made clear in your article.

The UK industry is leading the way on reformulation and we have already seen a 10% reduction in peoples’ average intake of salt – which we have achieved by working in partnership. We’d like this successful approach to continue.

Alette Addison, Head of Salt Reduction, FSA

Doof and Knird sandwich shop: comments not warranted Dear Sir, I am writing to you on behalf of my brother and I, as the owners of Doof and Knird Sandwich Shop in Houndsditch.

I fully understand that the comments you make in your articles are your own views and we respect this. However, I would just like to put Nelllie Nichols’ perception of Doof and Knird in the last issue (May) in context.

Several years ago we bought the Benjy’s Franchise in Houndsditch and turned the business around, and at that time increased an already high turnover by 22% YOY. We then had to suffer the issue of Benjy’s going into administration with all our investment and were stuck as we had no-one to supply us with sandwiches, and hence lost customers and turnover.

We were also left with a lease that had not been legally

finalised by Benjys, which we spent over 12 months renegotiating at a huge cost.

All in all, we have spent the last two years in difficult lease negotiations, securing an alternative supply of sandwiches and re-branding trying to save our business.

We do not aspire to be the Pardoe & Wood’s, EAT or Pret’s of this world - our target is to offer all consumers a good quality selection of food at real value for money pricing.

We have been commended on our brand name as being very innovative and memorable; we have been commended on our marketing, for hitting the mark as to our target market; we have been commended on our new range of sandwiches (which are now made fresh every day on site); we have been commended on being able to hold on to and re-build

our business where other exBenjy’s franchises had to close their shops; we have been commended for delivering our customers an alternative value for money range, which in this current climate is exactly what is wanted (our customers are telling us this).

All this means is we get hundreds of customers a day walking through our doors who love our food, love the fact they can buy other snacks, love our hot pasta, love the fact we can cook hot food to go and love the fact they can buy a decent large cappucino for under £2, plus love the fact they can get change from a fiver at lunch time.

We fully understand that you are a food critic and that Doof and Knird is not your cup of tea (pardon the pun), but at the same time we feel it is important to understand that some businesses like ours

fill a gap in the market, and that some businesses have taken it on their own back to create a successful brand and concept that works and has the highest footfall of any other shop in Houndsditch.

We have suffered a drop in footfall since the credit crunch with empty offices and lack of people, with lack of finance etc., but we feel that comments like the one you made is not warranted when two brothers invested their life’s earnings into a business and then spent two very stressful years trying to save their business.

We feel that we have place in the world of eateries, as we serve a market need and I hope that you one day pay us a visit and try our food, as it may not be a gourmet sandwich, but it’s not that bad either.

Kal and Harinder

www.sandwich.org.uk July 2010 55

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AROUND THE TRADE Tesco customer finds “blood stained plaster” in sandwich

Raynor Foods new Deli Creations range RAYNOR Foods, the new BSA Sandwich Manufacturer of the Year, is launching Deli Creations, a major new range of premium sandwiches, wraps and rolls and the first of a new family of products.

“It is going to replace the existing Deluxe and Explorer ranges, but it won’t be a simple change of name. There will be important improvements in both the formulation of the recipes and the quality of some ingredients,” comments technical manager, Tom Hollands.

“We have worked tirelessly over the last year, taking on board lots of feedback from our existing customers to enable us to reach and consolidate a leading position within the sandwich industry.

“Deli Creations is the first and foremost leap in this direction: a new range of genuine, quality,

crafted sandwiches that is going to become, we are sure, not only the pinnacle of our business but also of the whole market,” adds Tom. It will be packed in a new fully recyclable cardboard wedge and the company is on schedule to make it entirely bio-degradable by next Autumn – believed to be the first time this has been achieved with a three-day shelf life wedge.

Interestingly, the company has developed its own new lettuce called Verity Grace, in partnership with their growers in The Netherlands, to accompany the range. Grown exclusively for Raynor Foods, it has been selectively bred for its vibrant green colour, crisp leaf and mild taste and was named after the newest addition to the Raynor Family, sales director Heather Raynor’s one-yearold daughter.

Supertasters need higher levels of salt in their food SOME interesting research for the Food Standards Authority to chew over has been published by the journal Physiology and Behaviour on differing individual reactions to lowered salt levels.

It suggests that some individuals – called supertasters – have sharper

56 July 2010 SANDWICH & SNACK NEWS

tastes naturally and need higher levels of salt to block unpleasant tastes in food such as the bitterness in cheese.

The study involved 87 non-smoking men and women who sampled salty foods like broth, chips and pretzels on a number of occasions and rated the intensity of taste.

A Tesco customer is said to be “furious” with the supermarket for first being apparently responsible for a blood-stained plaster he found inside one of their ham and mustard sandwiches and then losing it when he returned it to the store for investigation.

“I put the sandwich in my mouth and what I thought was a gristly piece of ham was the end of the plaster,” said taxi-driver Chris Wills.

“I opened the other side of the sandwich and there was a whole plaster that had been used and it had blood and hair on it. I felt sick. I was absolutely mortified.”

Mr Wills returned to the store in Kidderminster and was given a refund.

He had planned to keep the sandwich as evidence but said he was advised by Tesco’s head office to hand it into the store so it could investigate.

“I went back on Monday morning and they said they knew nothing about it. Tesco rang me back and said they’re really sorry but they seem to have misplaced the sandwich.

“I’m furious because I gave them the benefit of the doubt and I feel like I’ve been stitched up a little bit.”

A Tesco spokesman said: “We take food security matters very seriously. We have spoken to the customer as the product was lost in the system and offered a gesture of goodwill by way of apology.”

Sandwich Factory recalls Good to Go brand sandwich The Sandwich Factory recalled its Good to Go brand All Day Breakfast Sandwich with a ‘use by’ date of 17 June 2010, because the sandwich contained celery and mustard not mentioned on the product label.

The FSA issued an Allergy Alert, as the product was a possible health risk for anyone allergic or intolerant to celery or mustard.

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NEW PRODUCTS BORDER HOMEBAKE’S NEW ONLINE SHOP BORDER Homebake, known for their range of traybakes, have launched a new website (www.traybakes.com) with an online shop for delivery across the UK. The company’s range of traybakes include a selection of flapjacks, luxury caramel shortcakes, honeycomb crunch, biscuit tiffin, caramel crispy, brownie and rocky road.

Hadrian’s Wall, Northumberland’s famous World Heritage Site, provided the backdrop to the farm home of Justine Carruthers, who formed Border Homebake back in 1990.

The converted farmyard dairy offered an ideal base for her first compact, yet well equipped bakery. As

sales continued to grow, she needed to move to bigger premises, which are based in Haltwhistle where she continues her passion for home baking.

The traybakes are sold throughout England and Scotland to a broad spectrum of business that include award winning cafes, delis and the English Heritage.

Tel: 01434 321684 www.traybakes.com

NEW LOOK FACILITIES FOR ALCONTROL LABORATORIES ALCONTROL Laboratories has recently completed major redesign and development works at their large Aspen court site in Rotherham. The site now incorporates benchmark water testing facilities along side food analysis laboratories and represents significant investment in service to businesses in the region and in the future of ALcontrol.

The developments consist of a new mezzanine floor to accommodate office based staff, state of the art water microbiology and chemistry laboratories, creation of PCR and specials laboratories and a major redesign of the ground floor to significantly improve sample receipt, cold-store

The Complete Cafe has been designed to meet all your outside catering needs. Its design and extras list means you can use it for a door to door snack van or a stationary cafe at events.

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At the rear of the vehicle is the chilled display. This area is designed for your customer to self serve from the vast array of food, sandwich wedges, baguettes, salads, plated meals, desserts. On the floor of the chiller display there is a can/bottle dispenser which will hold up to 180 cans/bottles. Our Vehicle also has the added bonus of a water boiler to enable self service tea, coffee, hot chocolate and soups. As one of the extras we can add a deep freezer section to hold frozen ice lollies and ice creams. On a hot day this will definitely prove a good revenue stream. Also we can add an electric standby for the chiller/freezer to save you time loading and unloading so the vehicle can be used at an event without running the engine.

The large ambient section is designed to present wrapped produce, pastries, Danish, crisps and fruit etc. The full length counter has plenty of space for your sauces & cutlery and adequate for your customers to rest their selections whilst waiting to pay. The chilled, ambient and oven area are all well lit using LED lighting to enhance the various areas.

per we

subject to status.

facilities, incubation capability, media production and autoclave capacity and storage and dispatch areas.

ALcontrol has relocated the water testing services it offered through its Bradford laboratory to the new facilities at Rotherham. The new location offers improved production flow and efficiencies, which will enhance the service it provides to its customers.

The inclusion of a PCR laboratory and a designated specials laboratory offers the company areas dedicated to research and development, allowing them to develop new methods and take on specialised project work.

Tel: 01709 369699.

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NEW PRODUCTS NEW AEROPRESS® BREWSTATIONS LAUNCHED Cream Supplies has launched a new range of compact, AeroPress® BrewStations, designed to hold the AeroPress coffee brewer securely on a backbar or counter, while also adding to the theatre of the brewing process.

They are fabricated from mirror finish, 304 grade stainless steel, fitted with a removable drip tray and come complete with non-slip rubber feet for extra security. There are currently four models available, holding from 1 to 4 AeroPresses. The smallest measures just

134mm(l) x 115mm(w) x 173mm(h).

The AeroPress is an ingenious, manual coffee maker that is being used by top independent coffee shops seeking to explore gourmet brewed coffee. It produces full, rich, ultra-smooth, filter coffee in just a few seconds.

Tel: 0845 226 3024 www.creamsupplies.co.uk

HEAVY DUTY GRIDDLE ENSURES GREAT RESULTS Pantheon’s heavy duty, stainless steel, counter top, GI Griddle features thermostatic temperature control which means accurate, even heat penetration for perfect, consistent results across many different foods.

Fast heat up and recovery means it is always ready for cooking and, because heat distribution is uniform, every part of the 555w x 500d stainless steel cooking plate can be utilised.

The compact GI Griddle is a high grade, stainless steel unit with a deep, stainless steel splash guard to three EASY GLOVE UK New to the UK is a product designed to help cafes, coffee shops, bakeries, butchers, delis, and sandwich bars prepare or serve food at a counter and then simply and hygienically take money from the customer.

It’s an ingenious system using a magnetic holder, which allows operators to slide on a glove to handle food and then slide it off to take the money.

It offers significant savings over the cost of standard disposable gloves.

Customers love it for the hygiene; staff love it as it’s quick and easy to use;

sides. The smooth cooking plate is very easy to clean while the fat drainage drawer can be fully removed to simplify cleaning.

The Griddle is fitted with non slip rubber feet - an extra safety precaution common to all Pantheon’s countertop equipment.

Tel: 0800 046 1570 www.pantheonce.co.uk

BECKLEBERRY’S DISPLAY FREEZERS WITH £250 WORTH OF STOCK FREE Award Winning Ice Cream and Sorbet manufacturer Beckleberry’s, based in Blaydon, Tyne & Wear, is getting ready for the summer with the availability of its branded Freezer Cabinets (RRP £400) to all retailers, filled with £250 worth of its award winning Ice Creams, Sorbets and Patisseries. After the market’s relatively disappointing summer last year, Beckleberry’s has increased its offering to retailers with an extra £100 worth of stock (previously, £150 worth of stock was offered).

Director of Beckleberry’s, Peter Craig said: “This is a great opportunity for retailers to try our award-winning products.

Everything we make is handmade, giving consumers a true taste. We have many unique and interesting flavours and all the milk and cream we use comes from a local dairy where all milk is sourced from within a 25 mile radius.”

Tel: 0191 414 1180 www.beckleberrys.co.uk

businesses love it as it saves money, and it’s good for the environment.

The Clean Hands System is HACCP approved, sold throughout Europe and America, and now exclusively available through Easy Glove UK. Easy Glove will be featured at the Lunch Show in their innovations area.

Tel: 0777 5764454 www.easyglove.co.uk

PANTHEON’S HOT WEATHER EQUIPMENT Consumption of salads rises considerably in hot weather so Pantheon’s VPM Veg Prep machine is said to be perfect for preparing grated, sliced, diced or julienned vegetables for inspired salads and garnishes – as well as for the ubiquitous French fries.

Easy to prepare, simple foods grow in popularity and Pantheon’s CG Contact Grills in smooth or ribbed options are ideal for paninis, grilled vegetables, chicken, steaks and burgers. The electric grills can even be safely used in certain

58 July 2010 SANDWICH & SNACK NEWS

outdoor situations as an efficient and practical alternative to barbecues.

Meanwhile, Pantheon’s PO Pizza Ovens promise a reliable, durable solution for caterers wanting to introduce them to the

menu.

Tel: 0800 046 1570 Web: www.pantheonce.co.uk

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NEW PRODUCTS BKI CONTACT GRILLS LOCK IN FOOD FLAVOUR Food service equipment specialist BKI Europe is now offering a range of contact grills, specifically developed for quick service restaurants and food to go outlets. The grills are ideal for the high volume grilling of panini, toasted sandwiches, burgers, kebabs, steaks and a wide variety of other meats and foods.

The heavy-duty grills are manufactured with a stainless steel base and cast iron cooking plates for durability and ease of cleaning.

Powerful heating elements, with thermostatic control up to 300oC, ensure rapid cooking. Food is sealed more effectively to lock in juices, improving flavour and reducing shrinkage. The cast iron cooking plates provide even heat distribution for uniform grilling. All grills within

the range feature a manual timer.

Models are available with a choice of large capacity, 360mm or 535mm cooking plate widths, with one or two upper plates respectively.

Grooved or smooth plate models are available, dependent upon preferred cooking application. For convenience, the grills incorporate removable side utensil shelves.

Tel: 0870 9904242 Website: www.bkideas.co.uk

NEW QUARTER POUNDER BURGER A new burger on the scene has all the right ingredients to replace a long established brand as the most popular product with fish and chip shops and other catering outlets.

Produced by Paragon Quality Foods, a leading foodservice burger manufacturer, the All Rounder Burger is a 113g (4oz) 80% beef product, which is scored to improve cooking times, comes individually quick frozen and is packed in 24s.

Paragon’s in-house

development team successfully focused on the creation of a burger, which would cook quickly from frozen, whether it was chargrilled, grilled, griddled or fried.

The new product has already been snapped up by Upton Farm Frozen Foods, a member of the Sterling Supergroup. Upton Farm was the first to seek a replacement for its existing burger brand and approached Paragon, which also supples the Sterling Supergroup’s own label burger, because of its longstanding reputation for quality and service and its commitment to providing the best products in the market.

Tel: 01302 834141 www.paragonqualityfoods.com

NATIONAL FLEXIBLE ‘WRAPS UP’ SHORTBREAD MARKET A well-known manufacturer of premium shortbread biscuits has teamed up with Yorkshire-based packaging specialists National Flexible, to ensure that they have a constant availability of film to wrap their products, keeping them fresh and looking good on the shelf.

Lead times and access to quality packaging are major headaches for manufacturers who are struggling to keep rising costs down and minimise disruptions to their packing lines.

National Flexible’s stocking system allows customers to gain real cost advantages – even for bespoke printed materials – by creating finished film for call-off orders ahead of their customers’ packing requirements.

National Flexible’s stock service gives guaranteed availability at short notice with lead times as little as same day/next day or as required. It also helps to also ease some of the growing price pressures felt by buyers as it gives the opportunity to fix prices ahead of market increases.

Tel: 01274 685566 www.nationalflexible.co.uk

FLAVOUR FILLED POPPERS A completely new range of products - believed to be the first of its kind – has been launched by Snowbird Foods into the fast growing foodservice and ready meals markets for meat balls.

The sector has expanded by 46 per cent year over year in retail and a stream of recent new product development enquiries to Snowbird suggests the ready meals and foodservice sectors are following suit.

Anticipating this

development, Snowbird, part of the Vion Food Group, has worked to create five varieties of unique, flavour filled 12g. meat balls for buffets. They are launched under the range name of Poppers and can be made larger for use in ready meals, wraps, etc.

“The really exciting thing about these products is that they deliver an explosion of the chosen flavour first and then the taste of the meat carrier follows to complement it and complete a unique

eating experience,” said Snowbird sales director, Roy Anderson.

Food safe Poppers are

fully cooked in the factory before being frozen so they can be defrosted for cold service or microwaved (in seconds) to prepare them for hot eating. They will also oven bake and can be held under lights for long periods.

The launch range comprises Beef & Ginger, Turkey & Cranberry, Fruity Lamb and BBQ Pork. The minimum meat content for all varieties is 50%.

Tel: 020 8805 9222 www.snowbirdfoods.co.uk

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BSA MANAGEMENT COMMITTEE 2010 The following are elected members of the Management Committee of the British Sandwich Association: CHAIRMAN Nigel Hunter (Consultant)

PICTURE COURTESY OF FRIDAYS

BSA Committee

VICE-CHAIRMAN Felicity Aylward (M&S) THE COMMITTEE Andy Valentine (Ginsters) - van sales Lyana Doyle (Compass Group) - foodservice Jasmine Sciminger (Sainsbury’s) - multiple retailer Mark Arnold (Brambles) - producer Sally Gabbitas (Tri-Star) - supplier Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) - sandwich bar chain Alex Dower (Pret a Manger) - sandwich bar chain Catherine Moroz (Bagelmania) - sandwich bar Terry Caldicot (Sodhexo) - foodservice Joe Street (Fine Lady) - baker SECRETARIAT JIM WINSHIP Director

Upholding quality standards in sandwich making and retailing Our aims As the voice of the British Sandwich industry, the primary aims of the British Sandwich Association are: ▲ To safeguard the integrity of the sandwich industry by setting minimum standards for sandwich making. ▲ To encourage excellence and innovation in sandwich making. ▲ To provide a source of information for the industry. ▲ To promote the consumption of sandwiches. ▲ To provide a collective voice for all those involved in the making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

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BSA Manufacturers & Distributors ANCHOR CATERING LIMITED Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

BRAMBLES FOODS LTD (MIDDLESBOROUGH) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Guy Truman Tel: 01642 230316 Fax: 01642 230093 guy.truman@brambles.co.uk www.brambles.co.uk BRAMBLES FOOD LTD (LONDON) Lords House, 665 North Circular Rd, London NW2 7AX Contact: Guy Truman Tel: 0208 453 7300 Fax: 0208 830 7137 guy.truman@brambles.co.uk www.brambles.co.uk BUCKINGHAM FOODS LTD Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Bruce Clague Tel: 01908 838948 Fax: 01908 838920 bruce_clague@buckfoods.co.uk www.buckinghamfoods.co.uk CHARLES JARVIS FINE FOODS Unit 16 Riverside Ind Estate South Street, Rochford Essex SS4 1BS Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.co.uk FOOD PARTNERS HEATHROW LTD Galleymead Road, Colnbrook, Slough SL3 0EN Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk FOOD PARTNERS KILMARNOCK LTD Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk FOOD PARTNERS PARK ROYAL LTD 39 Brunel Road, Acton London W3 7XR Tel: 08450 549948 sales@foodpartners.co.uk www.foodpartners.co.uk

FRESH! NATURALLY ORGANIC Unit 26A, Abbey Ind. Est, Mount Pleasant, Wembley, London 8H0 LNR Contact: Chantelle Ludski Tel: 020 87952117 Fax: 020 87952119

KERRY FOODS IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie

chantelle@freshnaturallyorganic.co.uk www.freshnaturallyorganic.co.uk

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Wendy Smith Tel: 01664 484400 Fax: 01664 484401 wendy.smith@meltonfoods.co.uk

FRESHWAY CHILLED FOODS Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshway-foods.co.uk GINSTERS LTD 83 Tavistock Rd, Callington Cornwall PL14 3XG Contact: Anna Ward Tel: 01579 386 200 Fax: 01579 386 240 anna.ward@ginsters.co.uk www.ginsters.com GREENCORE SANDWICHES - PARK ROYAL Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com GREENCORE SANDWICHES – MANTON WOOD Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE SANDWICHES – TWELVETREES Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Steve Maloney steve.maloney@greencore.com www.greencore.com HAKEN’S QUALITY FOODS Unit 2, Third Avenue Greasley St., Bulwell, Nottingham NG6 8ND Contact: Jason Haken Tel: 0115 9762995 Fax: 0115 9795733 hakensfoods@aol.com IMPRESS SANDWICHES (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123 andrew@impresssandwiches.com www.impress-sandwiches.com

PROVENANCE SANDWICHES Unit 22, Riverside Business Centre, HIgh Wycombe.

HP11 2LT Tel: 01494 527952 Fax: 01494 527952 Contact: Ben Hearn Ben.hearn@gmx.co.uk PULLINS BAKERS LIMITED 29 High Street, Yatton North Somerset. BS49 4JD Tel: 01934 832135 Fax: 01934 876503 Contact: Angela Pullin angelapullin@pullinsbakers.co.uk www.pullinsbakers.co.uk RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net S&L CATERING Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Simon Shaw Tel: 01484 304 401 Fax: 01484 304 402 simon.shaw@slcatering.co.uk www.slcatering.com SOLWAY FOODS LTD 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Nicola Stock Tel: 01536 464494 Fax: 01536 409 050 nicolastock@northernfoods.com www.solway.com TASTIES OF CHESTER LTD Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk

THE SANDWICH FACTORY Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Nick Anderson Tel: 01827 719 100 Fax: 01827 719 101 nick.anderson@tsfl.co.uk www.thesandwichfactory.ltd.uk SANDWICH BAR CHAINS BIRLEYS CHANDOS DELI GREGGS MARTINS CRAFT BAKERS PRET A MANGER SUBWAY CONTRACT CATERERS CATERING2ORDER COMPASS GROUP SODEXO SSP UK FOOD TRAVEL EXPERTS MULTIPLE RETAILERS BP OIL UK J SAINSBURY MARKS & SPENCER TESCO WAITROSE INDEPENDENT SANDWICH BARS 2114 FOOD 2 U - CHESHIRE BRUNCHES – MILTON KEYNES BRUNCH BITE WOLVERHAMPTON HUNGRY TUMS – LANCASHIRE LET’S EAT – PETERBOROUGH METRO SANDWICH COMPANY - GLASGOW MR ZAZA - HATFIELD SALISBURY SANDWICH COMPANY – SALISBURY SANDWICH MASTERS HOVE TASTEBUDS - FARNHAM THE BEAN – LONDON THE CRAVEN BAKERY – SKIPTON THE JOLLY BAKER – MIDDLESEX THE KISSIN’ CRUST LISNASKEA THE HOUSE - SURREY THE SERIOUS SANDWICH PEOPLE - CHICHESTER THE SOHO SANDWICH COMPANY – LONDON TOMLINSONS - LANCASHIRE

SOLOIST BABETTE’S CAFÉ – COUNTY DOWN BANKS WILSON CATERING – CUMBERLAND BIA BLASTA CATERING LTD BLACK OLIVE SANDWICH CO. - ALNWICK CAFÉ-TORIA – GREAT MISSENDEN CAFFE V - LONDON CASTLE PROPERTIES LIMITED – ISLE OF MAN CHERRY & HEATHER GLASGOW COFFEE CAKE LTD – PORTSMOUTH COLONEL’S MUSTARDS – BIRMINGHAM CRUSTIES BAKERY LTD KENT DELICIOUS – KENT DELLISH - LEICESTER DENES DELI - NEWCASTLEUPON-TYNE F.J. ESPOSITO LTD DUNDEE FIELDS FAYRE – YORK FUEL SANDWICH BAR LANCASHIRE GREAT COFFEE – NEWCASTLE-UPON-TYNE HEREFORD CATERING & SUPER SANDWICH CO. HEREFORD JASON SNOWDON LONDON MUNCHIES CAFÉ GIBRALTAR MURRAY WILSON TRADING LTD – STRATFORD UPON AVON QUAYSIDE TEAROOM – NARBERTH RELISH THE SANDWICH SHOP – LONDON SALLY’S - DERBYSHIRE SALLY’S – SWINDON SEASONS - HELLEDON STUFFED SANDWICH EDINBURGH TASTE (UK) LTD - ESSEX THANKS FOR FRANKS LONDON THE BAY TREE – CHIPPING NORTON THE CAFÉ - AYLESBURY THE ONE HUNDRED PENNY SANDWICH SHOP – TORFAEN THE SANDWICH LARDER LTD - ABERDEEN THE SANDWICHMAN – LONDON THE SANDWICH SHOP LIMITED – LEAMINGTON SPA

The British Sandwich Quality Promise The sandwich manufacturers and distributors listed below 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

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BSA Suppliers Index ABOUT FOODS LTD Oaklands Business Park Church Lane, Moor Monkton, York, YO26 8LA Contact: Nigel Upson Tel: 0845 8800 138 Fax: 0845 8800 139 nigel@about-foods.co.uk www.about-foods.co.uk

BRI-TAL (FOODS) LTD Chaucer House, Chaucer Business Park Kemsing, Sevenoaks, Kent TN15 6PW Contact: Chris Dellow T – 01732 763221 F – 01732 761 017 chris@bri-tal.co.uk www.bri-tal.co.uk

ADVANCED FOOD TECHNOLOGY LTD Wenman Road, Thame Ind. Est, Thame, Oxfordshire, OX9 3UF Contact: Tony Hacker Tel: 01844 217303 Fax: 01844 212341 sales@grotecompany.com www.grotecompany.com

BUNZL CATERING SUPPLIES Epsom Chase, 1 Hook Road, Epsom KT19 8TY Contact: Matt Johnson Tel: 01372 736300 Fax: 01372 736301 www.bunzl.co.uk

labels + labelling systems

ALLSTAT LIMITED Unit 10 Bowmans Trading Estate, Bessemer Drive, Stevenage, SG1 2DL Contact: Peter Tingle Tel: 01438 759084 Fax: 01438 740958 pt@allstat.co.uk www.allstat.co.uk

CALDER FOODS LIMITED Site 8 Marconi Road Burgh Road Industrial Estate Carlisle, Cumbria CA2 7NA Tel: 01228 518888 Fax: 01228 518899 Contact: Paul Barker paul.barker@calderfoods.co.uk www.calderfoods.co.uk

ANCIENT RECIPES (SOLWAY VEG LTD) Empire Way, Gretna, DG16 5BN Contact: Gillian McAllister Tel: 01461 337 239 Fax: 01461 338436 gill.mcallister@solwayveg.co.uk www.ancient-recipes.co.uk

CARGILL MEATS EUROPE Orchard Block, Grandstand Road, Hereford, HR4 9PB Contact: Peter Allen Tel: 01432 362902 Fax: 01432 362901 peter_allen@cargill.com Accreditation body: Dutch Veterinary Council

BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Sarah Davies Tel: 01874 622577 Fax: 01874 622123 sarah@beaconfoods.co.uk www.beaconfoods.co.uk BEL UK LTD Bel House, North Court Armstrong Road, Maidstone Kent ME15 6JZ Contact: Camilla Deane Tel: 01622 774800 Fax: 01622 759884 cdeane@groupe-bel.com www.cheese-recipes.co.uk Accreditation body: ISO BERNARD MATTHEWS FOODS LTD Great Witchingham Hall Norwich, Norfolk NR9 5QD Contact: Mr Duncan Marsh Tel: 01603 873935 Fax: 01603 876420 Mobile: 07825 206225 duncanmarsh@bernardmatthews.com

CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Pinder Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

CHEESE CELLAR 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA

62 July 2010 SANDWICH & SNACK NEWS

CHILTERN BAKERIES LTD Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 salesadmin@flbltd.co.uk Accreditation body: BSA

COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk

DAIRYGOLD FOOD INGREDIENTS UK Lancaster Fields, Crewe Gates Farm, Crewe, Cheshire CW1 6FU Contact: Svitlana Binns Tel: 01270 589136 Fax: 01270 530726 sbinns@dairygold.co.uk

ENGLISH PROVENDER CO. LTD Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A EURILAIT Leighton Lane Ind Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait.co.uk www.eurilait.co.uk FOOD ANALYTICAL LABORATORIES LTD The Old mill, Oxford Road, Stoke on Trent, ST6 6QP Contact: Steve Watt Tel: 01782 822355 Fax: 01782 818515 steve.watt@falabs.com www.falabs.com Accreditation Body: UKAS

www.dairygoldfoodingredients.co.uk

DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

DELIFRANCE (UK) LTD 17 Chartwell Drive Ind. Est, Wigston, Leics LE18 2FL Contact: Alan Moutter Tel: 0116 257 1871 Fax: 0116 257 1608 www.delifrance.com ECLIPSE SCIENTIFIC GROUP Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards nigel.richards@eclipsescientific.co.uk Tel: 01924 499776 Fax: 01924 499731

FOOD NETWORK LTD Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FOODSERVICE CENTRE Cheddar Business Park, Wedmore Road, Cheddar Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk FRESHCUT FOODS LTD 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Peter Clee Tel: 01159 227 222 Fax: 01159 227 255 peter.clee@freshcut.biz

FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA GLENRYCK FOODS Newtown House, Newtown Road, Henley-on-Thames Oxon, RG9 1HG Contact: Aled Thomas Tel: 01491 578123 Fax: 01491 573649 aled@glenryck.co.uk www.glenryck.co.uk HAZELDENE FOODS LTD Walthew House Lane Martland Park Industrial Estate, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldenefoods.co.uk claire.gregory@hazeldene.co.uk HEATHROW BAKERY Unit 6-7, The Ridgeway, Iver, Buckinghamshire SL0 9HW Contact: Farah Perry Tel: 01753 652888 Fax: 01753 650810 enquiries@heathrowbakery.co.uk www.heathrowbakery.co.uk Accreditation body: BSA INTERTASTE SAUCES & SPICES P.O Box 5631, 3297 ZG Puttershoek The Netherlands, 3297 ZG Contact: Rogel Toll Tel: 07738 939611 Fax: 0031786 769 117 roger.toll@intertaste.eu www.intertaste.eu IVORY & LEDOUX LTD 201 Haverstock Hill, London, NW3 4QG Contact: Daniel Glazer Tel: 0207 907 1947 Fax: 0207 436 4877 daniel.glazer@ivory-ledoux.co.uk www.ivory-ledoux.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk JOHN WEST FOODS LTD Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 paul.kent@mwbrands.com

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BSA Suppliers Index JOSEPH HELER LTD Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk JUST EGG (Chilled Foods) Ltd Unit 7 Hilltop Road, Hamilton Industrial Park, Leicester LE5 1TT Contact: Pankaj Pancholi Tel: 0116 274 2822 Fax: 0116 274 2829 pankaj@justegg.co.uk www.justegg.co.uk KK FINE FOODS PLC Estuary House, Zone 3, Deeside Industrial Park, Flintshire CH5 2UA Contact: Graham Jackson Tel: 01244 286 200 Fax: 01244 286 201 grahamjackson@kkfinefoods.com www.kkfinefoods.com KOOKABURRA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Perry Tel: 0191 518 4000 Fax: 0191 518 4226 sperry@kookaburra-uk.com www.kookaburra-uk.com LEATHAMS PLC 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 01969 624558 Fax: 01969 624559 Des.hillier@leathams.co.uk www.leathams.co.uk

MARTIN MATHEW & CO. LTD 140 High Street, Cheshunt, Herts, EN8 OAW. Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 641888 malcolmsmith@martinmathew.co.uk

www.martinmathew.co.uk

MILK LINK LIMITED 3120 Great Western Court Hunts Ground Road Stoke Gifford Bristol BS34 8HP Contact: Sandie Belton Tel: 0800 9882433 Fax: 01454 252300 Sandie.belton@cheese.co.uk www.milklink.com

SUPPLIERS

MOURNE COUNTRY MEATS LTD Unit 24, Rampart Road, Greenbank Industrial Estate, Newry, Co. Down, Northern Ireland BT34 2QU Contact: Brendan Dixon Tel: 028 3026 4968 Fax: 028 3026 0189 brendan@mournecountry.com www.mournecountry.com Accreditation body: BSA MOY PARK LTD Royal Oak Building, Marshfield Bank, Crewe, Cheshire, CW2 8UY Contact: Ms Rebecca Leadley Tel: 01270 257 722 Fax: 01270 215 881 www.moypark.co.uk MPE UK LTD Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ Contact: Chris Powell Tel: 01663 732700 Fax: 01663 732900 chrisp@mpe-uk.com www.mpe-uk.com MTC INSULATION Solutions Ltd. Royston House 267 Cranmore Boulevard, Solihull, West Midlands, B90 4QT Contact: Patrick Nash Tel: 08452 300082 Fax: 08452 300083 patrick.nash@mtcltd.co.uk www.mtcltd.co.uk PANITALY SEFA S.p.A Via B. Buozzi, 4-20060Liscate Milan, Italy Contact Lisa Martin Tel: 0039 0295 656 3133 Fax: 0039 0295 350 361 l.martin@panitaly.it www.panitaly.it PETTIGREWS Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA

PLANGLOW LTD King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PURAC UK LIMITED 50-54 St Paul’s Square Birmingham B3 1QS Contact: Gareth Jones Tel: 0121 236 1828 Fax: 0121 236 1401 www.purac.com RANK HOVIS The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.com RICH SAUCES 34 Jubilee Road, Newtownards Co.Down BT23 4YH Contact: Richard McFeeters Tel: 02891 819004 Richard@richsauces.com Web: www.richsauces.com

ROYAL GREENLAND LTD Sinclair House,Station Road, Cheadle Hulme, Cheadle, Cheshire, SK8 5AF Contact: Simon Knight Tel: 0161 4858385 Fax: 0161 4869106 sikn@royalgreenland.com www.royalgreenland.com BRC Higher Level SAM BROWNE FOODS Kelleythorpe Ind.Estate, Driffield, East Yorkshire, HU15 1DS. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271

SOUTHERN SALADS LIMITED Units 1 & 2 Cannon Bridge Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick, Brighton, BN42 4EN Contact: Bob Partridge Tel: 01273 596830 Fax: 01273 596 839 bob@southoverfoods.com www.southoverfoods.com THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com THE SEAFOOD COMPANY (Anchor Seafoods Limited & Cromer Crab Company) Devonshire House, Handcross West Sussex RH17 6BJ Tel: 01444 400363 Fax: 01444 400949 Contact: Marilyn Ridgewell sales@anchor-seafoods.com www.theseafoodcompany.com TMI FOODS Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: David Abbott Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA TOTAL PACKAGING SYSTEMS Unit 12 Saturn Business Park Fairfield Industrial Estate Hixon, Staffordshire ST18 0PF Contact: Katie Rose Tel: 0845 6430035 Fax: 0845 6430036 katierose@totalpackagingsystems.com

pkendrick@sambrownefoods.co.uk

www.totalpackagingsystems.com

www.sambrownefoods.co.uk

TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

SNOWBIRD FOODS LTD Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk

www.snowbirdfoods.co.uk

UNIVERSAL MEATS (UK) LTD Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com UNSOY FOOD INDUSTRIES (UK) LTD 18, Gotham Road, East Leake, Loughborough, Leicestershire LE12 6JG Contact: Stuart Mathews Tel: 01509 854 491 Fax: 01509 856 406 stuart@unsoy.co.uk www.unsoytarim.com ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/Taste Original) Causeway Road, Earlstree Industrial Estate, Corby, Northants, NN17 4DU Contact: Caroline Hooton Tel: 01536 463000 Fax: 01536 463085 Carolineh@puredrive.co.uk LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration Bourne House, Horsell Park, Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk CONSULTANT INTERNATIONAL MASTER CHEF & AUTHOR Tom Bridge 21, Blackhorse Avenue Blackrod Village Bolton BL6 5HE Tel: 07889111256 tom.bridge@cookerydetective.com www.btinternet.com/~tom.bridge/ RJL SOFTWARE The Maples, Beggars Grove Sutton Scotney winchester SO21 3LL contact: Richad Lamb Tel: 01962 761313 Fax: 01962 761717

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.

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BSA Product Index ADVISORY/CONSULTANCY SERVICES Factory Advanced Food Technology Foodservice Centre MTC Insulation Solutions Ltd. RJL Software Retail Foodservice Centre BAKERY PRODUCTS Morning Goods Bri-Tal (Foods) Ltd Chiltern Bakery Delifrance Heathrow Bakery Patisserie Bri-Tal (Foods) Ltd Delifrance Chiltern Bakery Heathrow Bakery Viennoiserie Bri-Tal (Foods) Ltd BREAD AND ROLLS

Unsoy Food Industries (UK) Ltd Relishes Ancient Recipes (Solway Veg Ltd) Beacon Foods Calder Foods Cheese Cellar English Provender Co Intertaste Sauces & Spices Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Pickles Ancient Recipes (Solway Veg Ltd) Cheese Cellar English Provender Co Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Preservatives Purac UK Limited CLEANING MATERIALS Bunzl Catering Supplies

Fresh Chiltern Bakeries Heathrow Bakery Panitaly Rank Hovis

CONSULTANCY Food Analytical Laboratories Ltd

Speciality Bri-Tal (Foods) Ltd Delifrance Heathrow Bakery Panitaly

DESIGN & BUILD CONSULTANCY Advanced Food Technology Colpac MTC Insulation Solutions Ltd Total Packaging Systems

BREAD MAKING INGREDIENTS Cheese Cellar BUTTER AND SPREADS Butter Dairygold Ingredients Eurilait Ltd Spreads Eurilait Ltd Cheese Cellar Milk Link Spreads (olive) Leathams CHEESE Bel UK Caterers Choice Cheese Cellar Dairygold Ingredients Eurilait Ltd Joseph Heler Leathams Milk Link Southover Food Company Ltd CHUTNEYS AND RELISHES Chutneys Ancient Recipes (Solway Veg Ltd) English Provender Co Leathams Pettigrews The Ingredients Factory

CRISPS Southover Food Company Ltd

DELIVERY VEHICLES Jiffy Trucks Ltd DRESSINGS, SAUCES AND MAYONNAISE Dips The Ingredients Factory

Beacon Foods Caterers Choice English Provender Co. Intertaste Sauces & Spices KK Fine Foods Martin Matthew & Co Piquant Rich Sauces The Ingredients Factory DRINKS Concentrates Ivory & Ledoux Ltd Juices Caterers Choice Leathams Southover Food Company Ltd EGGS & EGG PRODUCTS Eggs (hard boiled) Fridays Just Egg PAP Eieren & Eiproducten B.V. Egg Products Freshway Chilled Foods Fridays Leathams PAP Eieren & Eiproducten B.V. EQUIPMENT Buttering machinery Advanced Food Technology Deighton Manufacturing (UK) Conveyors Advanced Food Technology Deighton Manufacturing (UK) MPE UK Ltd Total Packaging Systems Cutting equipment Advanced Food Technology Labels Allstat Planglow Labelling Systems

Dressings Ancient Recipes (Solway Veg Ltd) English Provender Co.

Labelling Systems/Barcoding Allstat Planglow Labelling Systems Total Packaging Systems

Spreads KK Fine Foods Plc Milk Link

Machinery MPE UK Ltd

Mayonnaise Caterers Choice Cheese Cellar English Provender Co. Fridays Just Egg Piquant Rich Sauces Unifine Sauces & Spices Mustards Unifine Sauces & Spices Southover Food Company Relishes Beacon Foods Southover Food Company Ltd Sauces & Ketchups Ancient Recipes (Solway Veg Ltd)

64 July 2010 SANDWICH & SNACK NEWS

Packaging Machines Colpac Total Packaging Systems Sandwich Making Machinery Advanced Food Technology Deighton Manufacturing (UK) FACTORY DESIGN Alimentos Daily Fresh Total Packaging Systems FISH PRODUCTS Canned Fish Food Network Glenryck Foods Limited John West Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co

Crayfish Royal Greenland The Seafood Company Prawns Royal Greenland The Seafood Company Salmon Caterers Choice Challenger Foods Food Network John West Foods Ltd Leathams Martin Matthew & Co. Sardines Martin Matthew & Co. Seafood/Shellfish Products Ivory & Ledoux Ltd Southover Food Company Ltd Unsoy Food Industries (UK) Ltd Tuna Caterers Choice Challenger Foods Food Network Glenryck Foods Limited Ivory & Ledoux Ltd John West Foods Ltd Martin Matthew & Co. Universal Meats Tuna (Premium) Food Network Glenryck Foods Limited Ivory & Ledoux Ltd Martin Matthew & Co Southover Food Company FLOUR Rank Hovis FRUIT Guacamole Leathams Pineapple Caterers Choice Food Network Freshcut Foods Ltd Ivory & Ledoux Ltd Martin Matthew & Co. LABORATORY Eclipse UK Ltd Food Analytical Laboratories Ltd MEAT PRODUCTS Bacon Food Network Leathams Mourne Country Meats Southover Food Company Ltd TMI Foods Verseveld PLC Beef Leathams Sam Browne Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Chicken Cargill Integra

Challenger Foods Grampian Country Foods Kookaburra Leathams Moypark Sam Browne Foods TMI Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Continental Leathams Minster Fine Foods Ltd Duck Cargill Integra Challenger Foods Kookaburra Sam Browne Foods Universal Meats Verseveld PLC Ham Food Network Leathams Martin Matthew & Co. Minster Fine Foods Ltd Mourne Country Meats Verseveld PLC Marinated Meats Calder Foods Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd Pork Challenger Foods Food Network Kookaburra Leathams Mourne Country Meats Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Poultry Kookaburra Southover Food Company Salami Southover Food Company Sausages Food Network Leathams Mourne Country Meats Snowbird Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Turkey Kookaburra Leathams Unsoy

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BSA Product Index OILS Ivory & Ledoux Ltd Martin Matthew & Co ORGANIC PRODUCTS Ancient Recipes (Solway Veg Ltd) Beacon Foods Eurilait Ltd Fridays Leathams The English Provender Co. (Suffolk Foods) Unsoy Food Industries (UK) Ltd PACKAGING Auto-seal Packaging MPE UK Ltd Total Packaging Systems Cardboard Bunzl Catering Supplies Colpac Disposable Bunzl Catering Supplies Food wraps Colpac Tri-Star Packaging Supplies Plastic Bunzl Catering Supplies Tri-Star Packaging Supplies Sandwich Packs Alimentos Daily Fresh Colpac PASTA Bri-Tal (Foods) Ltd Caterers Choice Food Network Freshcut Foods Ltd

Leathams Martin Matthew & Co. Southover Food Company Ltd PRESERVATIVES Purac UK Limited RECIPE DEVELOPMENT Tom Bridge REFRIDGERATED VEHICLES Jiffy Trucks Ltd SANDWICH FILLINGS (READY PREPARED) Beacon Foods Calder Foods Cheese Cellar Eurilait Ltd Freshcut Foods Ltd Fridays KK Fine Foods Plc Unsoy Food Industries (UK) Ltd Frozen KK Fine Foods Plc Unsoy Food Industries (UK) Ltd SNACK PRODUCTS KK Fine Foods Plc Unsoy Zwanenberg Food UK Ltd SOUPS Leathams Southover Food Company Ltd

Freshcut Foods Ltd Ivory & Ledoux Ltd Leathams Unsoy SALADS Calder Foods Hazeldene Foods Southern Salads Limited Salads (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Limited Unsoy Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd Sweetcorn Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Martin Matthew & Co. Southover Food Company Ltd Universal Meats

Canned Vegetables Food Network Ivory & Ledoux Ltd Martin Matthew & Co

Tomatoes Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd

Chargrilled/ Roasted Beacon Foods

VIENNOISERIE Southover Food Company Ltd

VEGETABLES

International Sandwich Manufacturers

baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger

ALIMENTOS DAILY FRESH S.A. Avendia El Parque 423 Golf de Manquehue Lo Barnechea, Satiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email: ja_perez@dailyfresh.cl

BORGESIUS CONVENIENCE Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 e.boogaard@borgesiusconvenience.nl www.borgesius.nl Contact: Emiel Boogaard

BELL AG Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66

GIESSE FRES GROUP Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini

KOKA VERWALTUNG GMBH Mikeâ&#x20AC;&#x2122;s Sandwich Market Gustav-Kunst Strasse 14 20539 Hamburg, Germany Tel: 0049 40 780 9850 Fax: 0049 40 780 9855 kadereit@mikes-sandwich.de Contact: Christoph Kadereit NORDIC LUNCH AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Brandmo SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou

Tel: 00357 5 363 968 Fax: 00357 5 346 131 SUPER SNACK Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 info@superweck.de Accreditation body: BSA, IFS

Product Listing BACON TMI Foods Bakery Inserts Sigma Bakeries Ltd BREAD Sigma Bakeries Ltd Cooked Meats

TMI Foods Organic Products Sigma Bakeries Ltd PORK TMI Foods Sandwiches Borgesius Convenience Cool Food AG Giesse Fres Group Greencore Convenience KOKA Verwaltung GmbH Nordic Lunch AB Snack Attack Super Snack SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd TMI Foods Speciality Breads Sigma Bakeries Ltd

www.sandwich.org.uk July 2010 65

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CL ASSIFIED

QUALITY TUNA AT REMARKABLE PRICES Importers, Stockholder & Distributors.

Erik Thorbek H&T Walker Ltd 1876 Goddess House, Helford, Cornwall, TR12 6JX Tel: 01326 231800 / 07824 325480 Fax: 01326 231758 Email: et@goddessfoods.co.uk Website: www.goddessfoods.co.uk

66 July 2010 SANDWICH & SNACK NEWS

FORTHCOMING AUCTION To be held on WEDS 28 JULY 2010 MODERN FOOD PROCESSING FACILITY FOR FURTHER DETAILS GO TO PAGE 9

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CL ASSIFIED

Another Good reason to join

7.5%

OFF ELECTRICAL INSPECTION & TESTING

The law now requires that all businesses have regular electrical inspections and tests. This nationwide service provides the full service discounted by 7.5% for our members and subscribers.

JOIN TODAY BY Visiting www.sandwich.org.uk or call Suskia on 01291 636338 Email: admin@sandwich.org.uk

www.sandwich.org.uk July 2010 67

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