Sandwich & Snack News - Issue 133

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 133 MAY 2011

Making Sandwiches

Special Discover the delicious and versatile range of speciality cheese from Bel Foodservice UK to add a distinctively tasty, continental twist to your hot and cold sandwich menu.

Visit www.cheese-recipes.co.uk to be inspired by Bel’s sandwich recipes and find out more about the full product range.

Contact Bel Foodservice UK on 0333 900 2020 or by email at bfoodserviceuk@groupe-bel.com

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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

NEWS Page 7 - The London Handmade Sandwich Company Ltd has been bought out of administration by Jarvis Foods 2 Go Ltd, a new company formed by Charles Jarvis Fine Foods Ltd, for an undisclosed sum.

Page 4 - Sandwich and coffee chain EAT has been acquired by private equity company Lyceum Capital. The move could see its UK sandwich and coffee shops growing from the current 110 locations to over 300.

PROFILES Page 20 - After a successful career as a dancer at the Moulin Rouge, Paris, Ben Sibbald decided to try something a little different: running a sandwich bar in Bath! The end result, Made by Ben, is now one of the best and individual enterprises in the area.

Page 12 - Pret has announced new openings for its new concept, Coffee Pret Kitchen, aimed at giving the sandwich chain access to smaller towns. But Nellie Nichols has some misgivings about the food range and the shop design.

SUBSCRIPTIONS TONY LORIMER t: 01291 636338 tony@jandmgroup.co.uk

Get creative with

Smoked Port Salut Deliciously smooth and creamy Smoked Port Salut • Gold winner at the 2010 International Cheese Awards • Delectably distinctive smoked flavour perfect for creating innovative new sandwich recipes • Ideal for heated and cold sandwiches • Available in slices for convenient sandwich making

Available through Bel Foodservice UK For more details about the product contact Camilla Deane, Bel Foodservice UK. Tel: 0333 900 2020 - www.cheese-recipes.co.uk

SANDWICH MANUFACTURING Page 32 - The early ‘80’s proved to be an extraordinary time for sandwich manufacturing entrepreneurs as ‘sandwich fever’ started to sweep the country. We are now fortunate in being able to bring you Jesper Toft’s story, one of the key manufacturers of the period.

INGREDIENTS Page 38 - Selecting sandwich ingredients can be a daunting decision for any operator, with so many to choose from. So how does an international giant like Upper Crust fare? Here Steve MacDavid, UK brand director for the global SSP baguette chain, gives some insights.

INDEPENDENT”S DIARY Page 36 - Derby independent Sally Curme reflects on the common delusions of grandeur involved in running a sandwich bar.

DAY IN THE LIFE OF Page 47 - Sally Little, account manager for Planglow, the food to go labelling and packaging specialist, based in Bristol.

MANAGING EDITOR SIMON AMBROSE, Tel: 01291 636343 e-mail: editorial@papa.org.uk 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 TONY LORIMER t: +44 (0) 1291 636338 e-mail: tony@jandmgroup.co.uk

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NEWS

EAT set for rapid expansion following Lyceum takeover SANDWICH and coffee chain EAT has been acquired by private equity firm Lyceum Capital. The move could see its UK sandwich and coffee shops growing from the current 110 locations to over 300, with a possible launch overseas.

Lyceum says it plans to invest in the business to “accelerate” a store opening programme in the UK, which will initially see EAT add a further 100 stores over the next four years in the £3bn specialist food and coffee “to go” market. But Lyceum predicts that the UK could “support well over 300 branches” and pledged to launch outlets overseas.

The 110-store chain’s previous backers, Penta Capital, put EAT up for sale for about £100m in early 2010 and Waitrose was linked with a takeover move last year although a deal never materialised.

Lyceum Capital has now bought more than a 50 per cent stake, most of it from the former owner Penta, also a private equity company, for an undisclosed sum. It is thought that Penta held a similarly sized minority stake of around 45 per cent to that of Niall and Faith MacArthur, the husband and wife founders. They founded EAT in 1996, opened their first shop close to London’s Trafalgar Square and have remained

at the helm.

Following Lyceum’s purchase, Mr and Mrs MacArthur will keep their existing roles of managing director and brand director, respectively, as well more than a 40 per cent shareholding.

Mr MacArthur told The Independent newspaper: “This deal marks the next major stage in EAT’s development and will be the catalyst for an expansion programme that will see us extend our reach

throughout the UK. We are as enthusiastic now as we were on day one. We want to grow the business to a really exciting national brand.”

Mr MacArthur added: “I think the EAT brand is immensely portable and will function anywhere where people value good service and quality food.

We have had expressions of interest from most corners of the world.”

While he declined to cite a specific country for a new launch and a timeframe, he said: “Watch this space over the next couple of years.”

EAT grew sales to £85m last year, up from £68m in 2008, and has not been affected by the slowdown in spending on the high street this year. Mr MacArthur said: “Sales have not dipped. They are significantly higher than they have been over the last couple of years.”

Pret rolls out Coffee Pret Kitchen sites PRET is rolling out its new concept store Coffee Pret Kitchen this summer with new openings planned for Windsor, Horsham and Stratfordupon-Avon. This follows an earlier trial at the Vauxhall Bridge Road, London (reviewed by Nellie Nichols in this issue).

The new concept is aimed at giving Pret penetration in market towns and smaller high streets where it hasn’t had a presence until now. The plan is to appeal to customers who have never been in a metropolitan Pret before, as well as providing favourites to loyal fans. The company estimates that there could be room for another

4 May 2011 SANDWICH & SNACK NEWS

200 or so such stores in the UK. Meanwhile, US expansion continues and Pret is now looking for sites in Paris. ‘We don’t have a site [in Paris] yet and until we do, we won’t get too carried away. But this is

something we certainly intend to do,” says Clive Schlee, Pret’s chief executive. 30 new stores are planned around the world this year. Last year, Pret opened 33 new shops, of which seven were in the U.S. and two in Hong Kong.

Recent results showed the company had earnings of £46.1million, up by 37 per cent, on sales of £327million. Like-for-like growth, not including new stores, was 9.8 per cent.

Pret is now selling more than 50,000 bowls of porridge a week after introducing the item in the spring last year.

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NEWS

Earl of Sandwich opens London shop THE Earl of Sandwich John Montagu has opened a hot sandwich shop in London with son Orlando. With 14 mainly franchised sandwich shops now open in America, including one in Las Vegas and one at Disneyworld in Florida, as part of a jointventure with Robert Earl, the entrepreneur behind the Planet Hollywood brand, the pair plan to expand here and in Europe if the opening proves a success.

The group plans to have ‘at least half a dozen’ sites up and running in London in the next two years, followed by rapid expansion in the UK. The first site is at Ludgate Hill near St Paul’s.

Earl of Sandwich is also due to open at Disneyland, Paris on June 1st – their first

John Montagu, Earl of Sandwich (left), gets ready for the Disneyland, Paris opening

opening in the U.S. was at Disneyland, Florida.

The Earl of Sandwich shop will sell 13 hot sandwiches, made in front of the customers using

Budgens adds new sandwich lines BUDGENS has added six new lines to its sandwich range. The new fillings include egg salad, chicken & stuffing, cheese & ham, club, chicken & sweetcorn and southern fried chicken wrap. The range now totals 16 sandwiches, three wraps plus three sub rolls.

Says Willie Hamilton, Budgens Trading Director: “The Budgens sandwich range offers great quality and taste at great value.”

The recommended retail prices range from £1.89 – £3.49 and give Budgens’ retailers margins of over 40%.

Uniq up for sale UNIQ'S pension trustee has put the sandwich and convenience food maker up for sale, a month after taking control of the troubled company, which had a pension deficit nearly six times its market value.

The company, which sells sandwiches, desserts and salads to retailers across the UK including M&S, has said that some third parties had already shown an interest in making an offer for Uniq or investing in it. This may

include Greencore, which recently failed to complete its proposed shares merger with Northern Foods, losing out to chicken magnate Ranjit Boparan.

The pension scheme trustee, which is a 90.2 percent shareholder in the company, has appointed Spayne Lindsay & Co. LLP as its corporate finance adviser and it intends to undertake a process to realise all or part of its shareholding in the company, Uniq said in a statement.

freshly baked bread. They will cost £3.95 and include The Original 1762, a sandwich filled with hot roast beef, cheddar and horseradish sauce. There’s

also The Full Montagu, All American, Best BLT, Caribbean Jerk, and Le Frenchy. Other food available include fresh soups, salads and desserts.

The UK move explains why the company threatened an Aberdeen sandwich bar with the same name (at the time) with legal action in 2009. Neil Corall subsequently changed the name to E.A.R.L after being threated with legal damages running to thousands of pounds.

The Montagu’s opened an unrelated Earl of Sandwich upmarket sandwich delivery business in London in 2001 to a great deal of publicity, although the business eventually failed to take off.

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www.sandwich.org.uk May 2011 5

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NEWS

‘Grave risk’ Luton sandwich manufacturer fined £55,000 A sandwich manufacturer previously based in Luton has been fined a total of £55,000 for posing ‘a very grave risk to the public’ after health inspectors found putrefying fillings and mouldy rolls.

Nilojan Food was producing around 350 sandwiches and 60 filled rolls a day and distributing them to garages throughout the south east for sale.

It was found guilty of 11 food hygiene offences and posing ‘a very grave risk to the public’ at Luton Magistrates Court. Nilojan did not attend the hearing.

The offences came to light during a routine inspection in November 2009, when food

safety officers found sandwiches being made in filthy conditions and immediately closed the premises.

The drains were defective and had recently flooded, allowing raw sewage to flow over the floors of the preparation area.

Sandwich wrappers were found on the floor among the mess. Structural defects meant that food was exposed to contamination from splintering wood and crumbling plaster. Equipment and surfaces were dirty, with food remains splashed up walls. Containers of mouldy, putrefying sandwich fillings were found along with mouldy rolls.

Magistrates said the business posed ‘a very grave risk to the public’ and imposed fines totalling £55,000 and costs of £2,280.

Nilojan Food, not a BSA member, is no longer trading in Luton but trades in Feltham, Middlesex.

Tesco trial Raynor Foods platters range

Crown Group launches first ‘feed’ pod

RAYNOR Foods, winners of the BSA Sandwich Manufacturer of the Year award 2010/11, have trialled a range of platters with Tesco, in association with Platter Company.

The trial was with a number of key stores throughout the south of Essex during February and March, with a view to national distribution following on later this year.

“It is a great opportunity for us to bring our unparalleled quality and attention to detail to supermarket customers," says Raynor Foods.

The range includes 16 varieties including luxury sandwich platters, cold meat platters, crudités and antipasti. There are also platters of fruit, wraps and a sandwich platter for children.

All are prepared daily to order.

Raynor Foods recently received special acknowledgement from Chelmsford Borough Environmental Health Department for demonstrating the “highest standards of management and compliance with Food Hygiene regulations”.

THE Crown Group has opened its first ‘feed’ sandwich and coffee pod, following the launch of its first retail shop in Brighton last year.

It has opened in the foyer of the Babbage lecture theatre at Cambridge University’s New Museums site and caters for up to 4,500 students, university staff and other visitors per day.

Serving hot and cold drinks, breakfast, sandwiches, salads, snacks and fruits, the pod is an extension of ‘feed’, the Group’s new café brand, aimed at environments where the fullscale format is inappropriate.

The brand is said to be based on four main principles -‘simplicity’, ‘quality’, ‘friendliness’ and ‘energy’.

Charles Beer, chief executive, Crown Group, said: “We are really pleased to be opening the very first ‘feed’ pod at such a prestigious location. The essence of ‘feed’ is very much about providing simple, quality sandwiches that are served by friendly and energetic staff.

“Despite the challenging financial climate, we have continued to invest in our business and are looking forward to introducing ‘feed’ to Cambridge.

“We are sure that it won’t stop

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there as we are already talking to clients in other parts of the country to see how we can further develop our brand this year.”

Nick White, operations manager, Estate Management, Cambridge University, added: “We are really pleased to host the first ‘feed’ pod which is proving popular with our staff and students. The pod is a novel twist on the traditional grab and go concept and has really set a new benchmark for other high-street retailers to match.”

‘Feed’ was initially launched at the Brighton Centre in 2010 where the Crown Group also provides food and venue management services to the centre’s staff, guests and visitors via its Kudos business.

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NEWS

Ex-Sandwich Bar of the Year goes into administration THE Regent Sandwich Company, a former BSA Sandwich Bar of the Year winner in 2001, has closed its Gosforth shop and is now in administration.

The company, run by husband-and-wife team Trish and Geoff Brooman, sold over a thousand baguettes every day at their peak and ran van deliveries to local offices as well as providing buffet catering. They had recently achieved a five-star rating from the local council.

Joint Administrators

Andrew MacKenzie and Bob Maxwell, from Begbies Traynor LLP, blamed the credit crunch for the closure.

But they said they hoped that all staff would be reemployed after a sale of some of the company’s assets.

Mr MacKenzie said: “Unfortunately, the impact of the economic downturn proved too great for the business. With revenues declining over the past years, due to falling occupation on the office park and increasing pressure from creditors, the

Princes to launch pole and line tuna range PRINCES appears to have bowed to mounting environmental concerns with the news that it is launching a pole and line caught tuna range this summer.

The food and drink group is aiming to purchase all of its tuna from pole and line and FAD-free sources by the end of 2014. In the mean-time the company aims to reduce the use of fish aggregation devices (FADs) used in conjunction with purse seine nets, the catch-all method which generates unwanted by-catch.

As part of its action plan, Princes will be engaging with industry groups and NGOs such as the International Seafood Sustainability Foundation (ISSF), Earth Island Institute (EII), WWF and Greenpeace.

The company expects that significant progress will also be made on by-catch mitigation during the next four-years to improve the sustainability of purse seine FAD caught tuna.

Princes’ move follows months of pressure from environmental campaigners including Greenpeace.

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café was no longer viable in premises of this size.” It is believed other aspects of the business have not been affected.

Suppliers to the 18-yearold firm say they have been left out of pocket with thousands of pounds in unpaid bills. One Durhambased supplier claims the

company owes him over £4,000 for meats and cheeses he provided.

According to local newspapers, the Broomans, who also own Eatcetera Ltd, have also put their luxury four-bedroomed home Westfield, in Hepscott, near Morpeth, Northumberland, on the market.

New venture is icing on the cake for Glasgow food firm Scottish sandwich and café bar food distributor Lomond Fine Foods, is out to increase its market share, following the launch of a new cakemaking enterprise.

The company, which distributes sandwich fillings, bread, cooked meats and soft drinks, has expanded its production facility to accommodate the launch of new venture, Cake after receiving support from Bank of Scotland.

Headed by master baker, Ian McGill, Cake will recruit 10 new members of staff, bringing Lomond Fine Foods’ total workforce to 75.

As a result of the expansion the company is increasing its occupancy at Glasgow’s Darnley Industrial Estate by 2,500 sq ft, bringing its total capacity to 22,000 sq ft.

Founders Barbara and Sam Henderson – whose firm supplies delicatessens, sandwich shops, councils, universities and hospitals across Scotland and the North of England - have financed the major expansion through significant funding from banking partner, Bank of Scotland.

Cake is predicting a turnover of

£400,000 in its first year of operation, with £1 million forecast for year two. This will contribute to Lomond Fine Foods’ overall annual turnover of around £12 million.

Barbara Henderson explained: “We detected growing demand for high quality, luxury cakes and desserts across the market. Having previously used an external cake supplier, we wanted the freedom to control the variety and quality of cakes we could offer our customers.

“The significant support provided

by Bank of Scotland has enabled us to expand our premises and launch the new brand, and enhance our offering to our customers across the country.”

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Taste expands in Exeter Exeter-catering company Taste has expanded into larger premises next door as it continues to win new business.

It is investing £30,000 in fitting out the new unit, hired more staff and added a third van to its fleet to cope with growing demand for its services.

Proprietor Steve Hinds said his staff were busier than ever after launching a satellite café at Wonford House Hospital in November last year.

“We started off small and have steadily grown our business and it seems to have worked,” he said.

“Considering the current economic climate, we feel we’re in a very fortunate position.”

Taste was set up nearly six years ago

by Steve and his wife Kathryn. They had both worked in the hospitality industry for several years and decided the time was right to launch their own business venture together. Originally trading from a sandwich bar in Gandy Street, the company gradually found

itself increasingly providing outside catering services in response to demand from customers.

The couple bought a van and began delivering to businesses in the city, but they soon needed more kitchen space, leading them to move their main base to Marsh Barton. The bigger premises allowed them to take on new clients and hire more staff to cope with the growth.

The city centre outlet was sold last summer as the company decided to concentrate on its outside catering operations.

The company now employs 11 full and part-time staff, including Steve and Kathryn. One of its biggest clients is Exeter Racecourse, where Taste provides the outside catering for a growing number of conferences and events.

Kathryn added: “We’re proud to be part of Exeter’s business community and thankful to long-standing clients as well as new ones.”

Mobile sandwich owner sent to prison for four months A Sale mobile sandwich bar owner John Delaney, has been sent to prison for four months for claiming incapacity benefit over eight years while lying about his condition.

Minshull Street Crown Court heard that Delaney claimed to suffer from chronic arthritis and couldn’t bend, kneel or stand for more than ten minutes.

He had also told a doctor he had been unable to work for five years and was in such pain he often had to get up during the night.

But when investigators started looking into his claim, Delaney was spotted running a mobile sandwich bar and was seen disconnecting the trailer from his vehicle, making sandwiches, then later cleaning and mopping.

When first interviewed in October 2009, he gave no

comment replies to questions put to him, but in January last year he admitted what he had done.

Delivering sentence, Judge Peter Lakin told him: “Offences of this type are a theft from the taxpayer. It is ordinary, hard working people that provide money to fund the benefit system, and they are the victims.

“Genuine claimants also suffer, as no doubt the level of benefits would be somewhat higher if not for this kind of fraud.”

Mr Lancaster said he began working at the mobile sandwich bar after becoming friendly with the people who initially ran it.

From 2005 onwards he was the owner of the business, but continued to claim benefit as he needed the money.

He was also fined £43,000

Edinburgh sandwich shop fined for hygiene offences An Edinburgh sandwich shop, Sandwich Express, has been fined £600 for failing to control pests.

Inspectors found mouse droppings throughout the premises in Leith - particularly in the kitchen and on food preparation surfaces in August last year.

Owners Mr Jarslaw Wawszczyk and Mrs Barbara Wawszczyk were both fined £300.

Councillor Robert Aldridge, the city council’s environment leader, said: “Residents and visitors to Edinburgh are entitled to expect the highest standards of food hygiene.

“Thanks to the vigilance shown by our Food Safety Enforcement staff in bringing about this fine, we can send out a clear message to all food business operators.”

Follow-up inspections confirmed that acceptable standards were being maintained.

The London Handmade Sandwich Company Ltd bought out of administration by Jarvis Foods 2 Go THE London Handmade Sandwich Company Ltd has been bought out of administration by Jarvis Foods 2 Go Ltd, a new company formed by Charles Jarvis Fine Foods Ltd, for an undisclosed sum. It has secured employment for the existing 50 employees and with the current sales projections has the potential to employ a further 20 before the end of this year.

The London Handmade Sandwich Company Ltd’s brand, Urban Grazing, will continue to be run as a separate entity

by Charles Jarvis’ managing director Alan Jarvis, who is

also managing director of the new company.

Ex-Oldfields director John Sibbald, who founded Urban Grazing, will stay on as commercial director.

Urban Grazing sandwiches are manufactured from a 12,500 sq ft unit in Basildon after relocating from Bethnal Green.

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COMMENT

Let’s give our customers a well-built sandwich!

Common sense, rather than heavy-handed nutrition dictats, should be the guiding principle for sandwich makers, argues Dan Schickentanz, the respected craft baker and owner of two DeGustibus sandwich bars in London

W

e live in dangerous times… I am not writing about alien invasion, solar eruptions or more disturbing news from Cherie about her nocturnal bed wrestling, I am talking about what is said to make us believe something dangerous is lurking in our sandwiches.

First of all they attack the bread – hazardous stuff in line with radioactivity with salt levels so high it will kill us all off within a nanosecond - laced with carbohydrates, which makes us stodgy, or gluten which makes us itchy.

This is before we come to the fillings, THE KILLERS. Fat laden bullets murdering us faster than we can say ‘lard’. Meat - forget it, it makes your hair fall out, mayo makes you infertile, butter plugs your arteries tighter than Osborne’s public purse and sugar excess makes you start thieving candies from babies.

OK, I made some of it up but the word is out there.

Yet wait, help is at hand: Supernanny, residing in Downing Street, has prescribed a dose of reality check – printed nutritional information for all food served in this country - to make us avid readers of the blurb printed in microscopic fonts on the back of all foodstuffs.

Already, on countless

occasions, I have bumped into the trolleys of fellow shoppers entranced by the nutritional life changing info. Since we found out that a candy bar contains a zillion calories per bite and as much nutrition as a slow-roasted hind leg of a housefly, we have started to shun them in droves.

What about the salt in the bread? It will be reduced by force and will be replaced by a salt-replacer. Yep. But now bread does not brown anymore, so we introduce a browning agent (not a gun carrying James Bond – bad pun intended] by the chemical industry and a dough ‘crisper’. Gone are days when bread was made from flour, water, yeast and salt, from ingredients we learned to spell in primary school.

We will be looking

10 May 2011 SANDWICH & SNACK NEWS

forward to the fat replacer in our fillings so we can eat a chicken mayo sandwich with bacon and avocado which contains fewer calories than the wrapping it is served in.

Stop shouting ‘flavour’ at the back of the class.

Do you think I am angry?

No, not really. I am just astonished that there might be a person out there who is not clear about the nutritional and calorific contents of a meal consisting of egg mayonnaise on a sliced white, chased down with a supersize-soft-slurp and a fried candy bar, yet still thinks it is in the Weight-Watcher’s list of recommended snacks for elevenses.

Let common sense reign: let’s instead fight the marketing speak of the industry which sells us <1%

fat but forgets to mention it has 92% pure sugar. Let’s go against the cynical exploitation of fat and fructose-glucose combinations, which have tipped many poor souls into lifelong obesity.

Let’s give our customers a well-built sandwich! I believe the sandwich to be a near perfect meal. When you choose a well made, artisan loaf, or try a sour-dough loaf - chewy, a bit more bite, with lots more balanced flavour - it is a first-rate carbohydrate base, par excellence.

Our body needs fat, so add it sparingly and select clean and good fats. We need a modicum of salt for our survival and our brain lives on sugar - it needs both desperately.

Add a crunch: salad, slices of vegetables go well, maybe chutney for added interest; some protein - a well made cheddar carries its taste for long time and a farmhouse ham is a delight. This sandwich tells a story, which every good food should do well when it’s caringly made, has interesting contrasting or complementing textures and flavours, and offers a balanced nutritional profile.

It is good food, not a faston-the-hoof-calorie embodiment. All in moderation, common sense and not by dictat.

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★ Coffee NELLIE NICHOLS

★

★

Pret ★ Kitchen Pret has announced new openings for its new concept, Coffee Pret Kitchen, aimed at giving the sandwich chain access to smaller towns. But Nellie Nichols has some misgivings about the food range and the shop design

I

n my younger days I had a more cavalier approach to life and a tendency to behave in a slightly more reckless fashion than I do today.

One very good illustration of this was my involvement in a game entitled The Traffic Light Challenge.

Invented by an old school friend of mine, the object was to drive from various tourist attractions in London back to Putney Bridge in Fulham in the fastest time, avoiding going through any traffic lights whatsoever.

All makes of cars were allowed to enter, providing the driver was always accompanied by an allocated ‘navigator’ who logged and timed the route. The only other proviso was that all races started at 12.00 sharp to add some traffic congestion to the race.

Throughout the summer the competition rose to absolute fever pitch until, as autumn approached, the overall winner would finally be revealed.

We all got so good at routeplanning across London half of us would have passed the taxi

12 May 2011 SANDWICH & SNACK NEWS

Nellie Nichols

‘knowledge’ test with flying colours had we taken it. I reckon half the one-way systems in the West End will be encrypted on my brain for ever and I have retained the most irritating habit of telling cab drivers the best way to go to avoid traffic.

If the same group of chums were still playing the same mindless game today I would be first to suggest a more modern version, which would prove just as tricky from a routeplanning point of view and be just as challenging, swapping traffic lights for the 150 plus London branches of Pret.

I can’t help looking back on the small handful of stores that existed when I first worked there in the nineties and to the hundred when I went back early in the noughties when the first fledgling stores opened in Hong Kong and New York, to the now staggering global total of 265, with annual sales of £325 million.

Let’s face it, Pret almost singlehandedly invented brand loyalty.

So when will they reach their London saturation point, when

cannibalisation becomes inevitable and starts to erode their sales, with too many branches opening within the same postal code?

Clearly not quite yet if six stores in Canary Wharf and six just in the Victoria areas alone can thrive. But a template for the successful migration further out of London than the current sixty or so stores (which currently major in safer sales locations such as airports and shopping centres) is now high on the private equity owner Bridgepoint’s agenda.

Now, more than ever, there is a real need to streamline the model into one, with a lower labour cost for a smaller footprint store in the UK’s many market towns.

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NELLIE NICHOLS

“

I’m beginning to seriously struggle with the overall design style of this store The Waltons, Che Guevara, IKEA, Laura Ashley and All Saints and that’s just for starters

”

The flagship pilot store for this new concept has opened in Vauxhall Bridge Road, just round the corner from their Hudson’s Place head office – a quirky location to say the least, no doubt carefully chosen for its low office footfall in a more residential part of London.

Approaching from down the street, without doubt, the store does have an immediate presence but not one of instant Pret familiarity, more of a distant relation. A large impressive façade, but one of dissimilarity none the less.

I’m greeted almost before I can set foot inside. The faultless Pret customer service as ever polished, friendly, perfectly executed. I could be forgiven for thinking I had been

welcomed by a maitre’d of a top London restaurant, had he not borne far more resemblance to a character straight out of The Waltons.

The familiar Pret uniform has become quite contrived here: country gingham shirts with folded up, red buttoned sleeves and Che Guevara looking baseball caps. Is this meant to be a ubiquitous ‘country’ style look– I am almost looking for the straw.

The horseshoe layout is a lot to take in. Everywhere one looks there is a display of some sort, the products laid out in individual wooden boxes, signage everywhere. There is a lot of ‘exposed’ stylised brickwork with messaging that is almost impossible to read - this conjures for me images of the interiors of the All Saints stores.

There’s more wood on the floor and what seem to be kitchen cupboards hanging on one wall that without doubt look straight out of IKEA . There are wooden chairs with metal frames which I swear are almost identical to the ones we had at school, definitely modelled on classroom chairs, along with a mishmash of others; faux suede and leather armchairs.

The wallpaper is very Laura Ashley, again perhaps perceived as being country, the same design but pink on one wall and grey on another.

I’m beginning to seriously struggle with the overall design style of this store - The Waltons, Che Guevara, IKEA, Laura Ashley and All Saints, and that’s just for starters.

The word Kitchen is repeated throughout the store. Coffee Pret Kitchen (does this read well?) along with Natural Kitchen and Hot Kitchen. Wouldn’t it have been easier just to call it Pret Natural Kitchen?

www.sandwich.org.uk May 2011 13

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NELLIE NICHOLS

The main menu board has a sub-text in such small lettering that is undeniably very hard to read unless very close up. There are many more smaller signs dotted about the counter relaying messaging about products.

Perhaps there is just a little too much signage going on.

It’s been well reported in the press that here the classic Pret menu has been honed down for this new template and I’m intrigued. I’ve got my own theory on ‘out of town’, having worked on a few provincial food to go businesses in the last few years and I have discovered that there are some hard and fast rules.

A good wholesome range of cakes is a must, but perhaps a little larger than the pink, undecorated cupcake, chocolate muffin and couple of cookies on offer here.

The main sandwich offering is probably the biggest risk. The standard Pret menu has been shrunk down to a dominant selection of baguettes: French and stone-baked, mostly completely different in their fillings to other stores. There is Chicken & Bacon Club, a Wiltshire Ham & Cheddar and a Ploughman’s, all at £3.25 t/a and £3.90 eat in and a Tuna at £2.99/£3.60. The stone-baked are Smoked Salmon and Soft Cheese at £3.50/£4.20 and a Lemon Chicken Salad at £2.99/£3.60.

Most surprising of all is the reduced range of sandwiches. No classic wedges here at all, no Slim

14 May 2011 SANDWICH & SNACK NEWS

Prets, no salads whatsoever. Given there are three ‘toasties’ : a Cheddar & Onion, a Tuna Melt and a Ham & Cheddar, but there are only three sandwiches and only on premium bloomer bread: an Egg Mayo at £199/2.49, which they will no doubt sell most of because of its low price point, and a Chilli Crayfish and a Salt Beef & Rocket, both at £3.50/£4.20.

Of a tiny range of only three perhaps

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

Salt Beef and Chilli Crayfish are a little polarising as recipes; I think I might have played safer with a couple of the other more popular Pret classics.

The mini-kitchen behind the counter is, of course, a big visual draw; to see the products made a few feet away yet again importantly compounds the freshness aspect of the brand. The circular driver’s mirrors mounted on the walls may be a clever visual device for the sandwich makers when they are busy but I think are far more in keeping located on narrow country lanes buried within the hawthorn bushes on dangerous corners.

I can’t help thinking this is all a bit of a gamble. Out of town means a higher ratio of older and retired consumers and far fewer professionals with hard earned disposable income.

There has to be a quick and easy understanding of the brand that, let’s face it, will be less known in many a town it opens in.

I would suggest a higher percentage of sandwiches to hardeating baguettes, and some signage that is far more legible than the spider print even I struggled a little with.

Albeit there will be a healthy smattering of tourism in the right locations such as the proposed Windsor store, but nevertheless a price point of £4.20, just for a sandwich, is a high price point indeed for the more provincial towns. Pret’s existing average spend is £3.92 – can this be safely exceeded just by a sandwich on its own?

I’m finishing my delicious coffee in my square china mug. I didn’t pay for it as the charming barista insisted that since it was my ‘first time’ in the store I really shouldn’t. There is a massive charm offensive going on here and a lot of explaining and selling to each and every inquisitive customer who arrives. There has never been a question that anything in a Pret store is too much trouble.

Service and quality are and always will be paramount.

But I’m looking around me and I’m the only one here. It’s very quiet and there is none of the usual ‘Pret traffic’ coming in through the door.

This has to say something. We all know there is no question they will get it right in the end but right now there are still sandwiches to be made.

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Major auction on Wednesday the 11th of May, Wisbech Cambridgeshire at 11am

A large proportion of this equipment in this very versatile, modern plant is suitable for the snack and sandwich industry.

The following equipment is offered for sale: Turbo depositors • Batch and continuous potato peelers some • Steam peelers • Depositing conveyors • Tray sealers • Bag sealers • Complete mash potato line • Shell and tube heat exchangers • Salad washers and dryers • Forming machines • Battering, crumbing and frying lines Koppens and Formax • Selo Slicer/Dicers • Ready meals lines • Insectocutors • Ice makers • Mincers • Mixers of various of size • Mixer/grinders • Tote bins and hoist • Numerous conveyors • Metal detector and checkweighers • Lazy Susan’s • Coleslaw equipment • Urschel and FAM slicer/dicers some used for less than 3 months • Single and double chamber vacuum packers • Boot washers • Trays • Carrot batoning lines • S/s racks • Rack washer • Tray washers • Bratt pans • Bench and floor scales • S/s tables • Air compressors • Refrigeration compressors • Pressure washers and floor scrubbers • Over 600 lots of very versatile equipment.

For full colour flyer contact the auctioneers this is live and on-line sale to view item by item basis go to www.bidspotter.com

Tel: 01225 874677 Fax: 01225 874306 email: sales@clarke-fussells.co.uk website: www.clarke-fussells.co.uk To advertise call Paul Steer on 01291 636342 May 2011 15

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SANDWICH MARKETING

Reading consumers

for the answers

Retrospective reporting data is unreliable, overpriced or unavailable.

It is for this reason that Adelie focuses its precious investment on consumer research to drive innovation, explains Rob Iles, Innovation & Marketing Director of Adelie Food Holdings Ltd

L

et’s face it, our amazing sandwich industry is unique in so many ways. It’s one of the biggest food categories in the UK, and still growing, yet in the main it is unbranded and thus unadvertised.

The brands that do proliferate around the sandwich fixture often use reverse marketing tactics to pick up some of the consumer action: see Coke’s recent poster campaign featuring a sandwich lunch “…ideal with a Coke”, and of course the highly expensive Walkers Crisps TV campaign last summer which linked celebrities to the Kent town of Sandwich.

Whilst the products are in the main unbranded, conversely the market itself is driven by some of the biggest High Street brands in the business: from Boots to Subway and Greggs to the popular Coffee Shop chains, all delivering their own unique products in their own uniquely brand - advertised way.

Sainsbury’s has recently shown a new level of thinking with their standalone ‘Fresh Kitchen’ format in Fleet Street, in the process becoming the first major multiple grocer to treat food to go differently from other food categories.

Another unique aspect of the sandwich market is the relative dearth of robust and relevant data available.

The combination of many factors: outof-home consumption, age profile, retail landscape, innovation churn – make the traditional grocery-led purchase panel approach pretty meaningless.

Retrospective reporting data is unreliable, overpriced or unavailable. It is for this reason that Adelie made the call to focus our precious investment on consumer research to drive

16 May 2011 SANDWICH & SNACK NEWS

Rob Iles

“

A new set of young opinion-formers are now very capable of enjoying a premium panini and a flat white in a trendy coffee shop one day, and a Big Mac the next

”

innovation. I often quote Anita Roddick, the inspirational late founder of the Body Shop: “Using retrospective data to run your business is like driving a car by looking through the rear-view mirror…”. Even worse when the rearview mirror is broken!

To ensure our consumer focus didn’t become duplicative, self-serving or worse - self-fulfilling - we have built a structured approach to ensure that all our food development and innovation is rooted in consumer need and customer brand vision.

All our consumer research is conducted with either our own trademarked in-house tools or with our exclusive independent research partners.

We find it beneficial to use new scientific research methods that focus on consumer behaviour rather than recollection.

It is pretty clear to me that the sandwich industry is as much about fashion and lifestyle as it is about refuelling on the go. A new set of young opinion-formers are now very capable of enjoying a premium panini and a flat white in a trendy coffee shop one day, and a Big Mac the next.

A casual walk through Soho or along Fleet Street on a weekday lunchtime quickly demonstrates this

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SANDWICH MARKETING

“

I often quote Anita Roddick, the inspirational late founder of the Body Shop: “Using retrospective data to run your business is like driving a car by looking through the rear-view mirror…”. Even worse when the rear-view mirror is broken!

point: the sheer plethora of new independent outlets seem to evolve on a monthly basis - all with their own unique experience on offer.

By providing our valued customers with the latest consumer understanding, we give us all the best chance of gaining and retaining new consumers with products they need. At Adelie we are fortunate in that we serve a unique set of customers, complementary yet all with different strategies.

Taking our researched consumer needs, we are therefore able to prepare a truly bespoke vision for our customers in which we map out the features of a food to go offer that best reflects consumer expectations for their own store.

Consumer needs are not, however solely about the latest food fashion delivered through an augmented reality platform in 3D to your handheld ‘phone... Consumers are now as mercurial in their need states as they are with their panini-and-Big-Mac eating habits.

Consumers want inspiration as well as reassurance, brand indulgence alongside health, instant gratification with the ‘pause’ moment from their life-shuffle that a seat in a café often provides. The trick is to provide the right relevant balance of choice to fit the brand message.

I took two main things from my recent trip to the IFE. Firstly, that the UK food for now market is busier than ever; selling harder, packaging itself differently, innovating. But secondly, that in many categories, brand proliferation and design styling has removed differentiation. You would struggle to find video evidence of consumers actively seeking out a new

”

premium brand of crisps, for instance.

Food to go, and sandwiches in particular, still have room to develop.

Choice and innovation can sit alongside traditional repertoires.

Health and Hot ranges will continue to be developed into more retailers, as will international cuisine trends, be they South America or Scandinavian.

But in the final analysis, a successful product is one that meets any number of criteria to reach a consumer’s mouth, but then only two to make a difference: it tastes fresh and tasty.

Rob Iles is Innovation & Marketing Director of Adelie Food Holdings Ltd Prior to that Rob was Sales & Marketing Director of Buckingham Foods Ltd and was involved in the formation of Adelie and its central consumer marketing team AIM. Rob lives in North Bedfordshire with his wife and 3 young sons.

www.sandwich.org.uk May 2011 17

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CHILLED DISTRIBUTION/REFRIGERATION CoolKit benefits from investment finance A Padiham business that specializes in transport refrigeration products has invested substantially in a range of measures to facilitate growth, thanks to Rosebud investment finance from Lancashire County Council.

CoolKit Ltd provides a broad range of temperature-controlled vehicle services including van converting kits, fitted conversions, ready-converted vans and transport refrigeration engineering services.

The principal investment has been in 3D CAD Design software and related training – which will facilitate various improvements in their products (some of which are required for the achievement of approaching mandatory standards and some for entry into new and overseas markets). There has also been substantial investment in digital marketing and internet search engine optimization. Amongst other things the new investment will help them to secure a new Vehicle Type Approval standard as well as other accreditations.

The company, based on Shuttleworth Mead Business Park, has just celebrated its first five years trading – and enjoyed growth in sales of more than 50% last year.

They are already certified to the Quality Standard ISO9001 as well as to the Environmental Standard ISO14001. www.coolkit.org Tel: 0845459 5418

Jiffy Trucks – the benefits of being mobile THE profit potential for sandwich and snack retailers from operating a mobile element to their business can be significant – either as their core activity or to complement existing fixed premises.

A Jiffy Truck mobile “hot and cold food delivery round” can consistently turnover more than £500 per day even in today’s tough economic climate, says the company.

There are additional trading benefits of owning a Jiffy Truck such as selling at weekend fairs, sporting events and festivals.

Introducing a mobile operation is not a new concept, but the way many people now work, means that it has great relevance in today’s society.

Increasing numbers of out of town businesses which don’t have access to shops or facilities to enjoy a choice of good quality hot and cold food, present numerous opportunities for

the entrepreneurial sandwich and snack business to increase their trade and reach new customers.

With the greatest competitors being the lunchbox and the major supermarkets, sandwich shops and bakeries need to find clever ways to access more customers in their area.

By identifying business premises who don’t have on-site facilities or access to shops nearby – there are 100’s of potential customers who would welcome the choice offered by a Jiffy Truck operation, says the company.

The real benefit is the low operating cost, which means that profits, compared to a shop premises are high. Also, you are not tied into a lease on a site which may not be working for you, and you can flexibly develop your “round” and respond to opportunities and changes in the area as they happen. Tel: 01274 596000

True Refrigeration relaunches into UK and Ireland foodservice markets TRUE is relaunching its range of foodservice refrigeration into the UK and Ireland. The American manufacturer, one of the world’s leading refrigeration specialists, has been developing models that are especially tailored for the UK and Irish markets.

The company will be backing its products with a warranty that gives three-year parts and labour, plus fiveyear cover on compressors.

As well as offering a

choice of the foodservice industry’s most popular standard sizes and designs, True will offer designs that are new to the market. For example, its prep tables have a patented air-flow system that keeps food products within safe temperatures whilst containing the airflow within the cabinet, which True says is more energyefficient than a conventional ‘curtain of air’ system.

“Sustainability is an

18 May 2011 SANDWICH & SNACK NEWS

increasing focus for buyers and we have a slightly different approach than other quality refrigeration manufacturers,” says John Lilly, marketing director of True UK. “The key point of difference is that True’s

refrigeration systems are larger than the industry standard. This means they pull down and recover temperature quicker, resulting in shorter run times which save energy.

An added benefit is that faster pull down times enhance food safety.”

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To advertise call Paul Steer on 01291 636342 May 2011 19

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PROFILE

‘We’re not just another

sandwich bar’ After a successful career as a dancer at the Moulin Rouge, Paris, Ben Sibbald decided to try something a little different: running a sandwich bar in Bath! The end result, Made by Ben, is now one of the best and individual enterprises in the area. He talks here to Simon Ambrose How did you get into the business?

I trained as a ballet dancer and went to a dancing boarding school in East Grinstead. After a three year musical theatre course I packed up and moved abroad, initially doing cabaret shows. I wasn’t that good at ballet and I certainly wasn’t committed enough! I ended up in Paris and joined a modelling agency and danced at the Moulin Rouge.

After about a year I become the soloist dancer and moved up to principal dancer for the last five years I was there. I spent my days modelling and my nights dancing at the Moulin. It was my life for eight years, but it’s a young person’s sport and it would have killed me if I had kept going!

After that I moved back to England, ran my friend’s café bar for a year and a half, seeing it through a transition from a café into a café bar which took their turnover from about £350,000 to £700,000 before I left.

The plan was that we were going to open another premise together, but what with one thing and another, it didn’t happen.

At that stage I didn’t have any money and I didn’t have any qualifications, so I wondered what the hell I was going to do. I eventually set up a property maintenance business and then a landscaping business and did that for around six years. We did quite well – I had about four people working for me. It was called Big Hands – another one of my quirky names like Made By Ben. Then when this sandwich bar on Walcott Street in Bath came up, I

20 May 2011 SANDWICH & SNACK NEWS

leapt at it. It’s known as the artisan quarter of Bath and it fitted quite well with what I wanted to do, as I’m passionate about independent companies and people, and I wanted to work closely with artisan suppliers and be in control of the quality of the product.

I initially had my eye out for a restaurant, but I didn’t have the experience to open something like that and I certainly didn’t have the money. I had a tight budget, so I could afford the rent and it offered the additional advantage that there was already a sandwich bar there, although it wasn’t a particularly good one.

What made me decide to go down the sandwich bar route? Well, food really; a steak’s not just a steak is it, and a sandwich isn’t just a sandwich?

My intention was to try and make something a lot better than just a basic offer.

What are the best sellers?

During the winter it was the croque monsieur: a locally smoked ham, with a vintage cheddar, wholegrain mustard and parmesan béchamel. We also do a buffalo mozzarella, with sunblush tomatoes and fresh basil and that’s on olive and lavender bread. We don’t make any money out of it but I insist it’s still there.

Our accountant does wiggle her finger at me on quite a few occasions, but while we don’t make money on this we will make it on other things. But then we don’t advertise in Bath Life or other foodie magazines. I think if you can give people something that knocks them out, that’s advertising enough. It’s

“

When I was a dancer up on stage, and you had an audience of 1,700 people, you had to make every single one of them feel that the show was being done for them. It’s quite an art but it’s achievable

”

just a case of turning round customers quickly in the space we have.

We are just about in profit but it’s improving. Our sales of sandwiches, coffee, quiches and salads are up.

Also our Sunday trade has picked up, which used to be appalling. We have tables and chairs at the front as well, and now we have the extra hour to stay open.

What was your initial strategy with the business?

I wanted to be high-end on quality, so I worked extremely hard to find the right suppliers. Two of the key initial suppliers that really made a difference was my coffee supplier Lazy Jose – exceptional coffee that changes with the seasons, so every three months we change our espresso coffee and filter coffee blends. His coffee is Direct Trade and we can trace it to the farmer. I do pay more for my coffee than most people but people are becoming more savvy and they are continually complimenting us about it.

On the bread side, we use the

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PROFILE

artisan baker Richard Bertinet Bakery, and he has a fantastic name for himself in Bath with his products and cookery school.

Right from the start we have made a point of talking to customers about all our products, and one of the things we are good at is making people think a little bit about what we’re serving. This is why we do loose leaf tea, for instance, which comes from The Teahouse Emporium.

It has taken a lot of legwork to get things right. We get our cheese from four different suppliers, the actual dairies. My meat, as well, is as local as possible, and it’s the same with our fruit and veg – we use a small, independent local supplier and a lot of their stuff is grown on their 30 acre garden. But as a result, my staff and I can be themselves, because what they are selling is the best that we can get. I know I couldn’t act the

same way if I was selling things that weren’t as good as it could be.

How do you run the sandwich bar?

We sell our sandwiches in packets so customers can’t see what they buy, but I know the sandwich is excellent and it’s just a matter of time before that person realises that it’s great as well. For that reason alone, we’ve increasingly become a destination location. People who come in during the week will frequently come back at the weekend with their family. The trick is to get them to walk past the other cafes.

We are always prepared to go the extra mile for someone. If there’s a customer who wants something special or specific that they love, we will try and get it in for them.

Although we might make a loss on it, we will make a profit further down the line.

We try and turn customers round as quickly as possible. We do have a service so people can ring and say that they are coming in five minutes and this is what they want, and we will have it ready and prepped for them when they come with their bill.

We also do picnic hampers and a takeaway picnic which they can preorder, and that works quite well.

They can pick it up or we will deliver it.

But length of queue is an issue sometimes, because I can’t afford lots of staff and we haven’t got the space for them anyway. But people want my stuff and they are prepared to wait. Sometimes it works very well, other times it can be a bit frantic.

People sitting down are generally served within ten minutes, and if they aren’t we offer them a discount or something extra.

It’s all quite personal really. I know upwards of 200 customers and some want one coffee with one sugar, two sugars, no sugar; chocolate, no chocolate. Part of the ethos of this is that when I was a dancer up on stage, and you had an audience of 1,700 people, you had to make every single one of them feel that the show was being done for them. It’s quite an art but it’s achievable. When someone’s in the queue, by the time they get to the front their coffee is ready for them. It’s not just about good food and good coffee, the service is extraordinarily important as well.

Any changes in the pipeline?

The initial plan it to change from a retail license to A3, get change of use for the first floor and put in a lounge

www.sandwich.org.uk May 2011 21

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PROFILE

room with sofas so people can have meetings or chill out, then the room above the eating room will be another eating room. Then kitchen or storage will be on the top floor and we will get rid of the kitchen in the basement and have access to the courtyard at the back. We’re basically trying to make the place bigger but I can only get a small amount of tables and chairs in legally at the moment.

Listed buildings in Bath are a hard nut to crack. I have got a councillor that is going to support it and a lot of letters of support.

I have had several offers to open up another branch already.

A bookshop in Summertown, Oxford offered me half the space there and then another chap who’s just bought a building in Bath wanted to me to go in there. I take it as a massive compliment but to dilute myself at this stage would be a big mistake. It shows me that I’m heading in the right direction, but it is terrifying.

Do you benchmark against any of your competitors?

I pay little attention to what competitors are doing. It’s not that I’m a snob but because we’re focused entirely on producing great sandwiches with whatever great ingredients we can get our hands on.

Recently we’ve had this wonderful red watercress in, so it’s like: what can we put with that? So, we’ve got this wonderful chevre (goat’s cheese) and toasted walnuts - put them together and it’s divine.

22 May 2011 SANDWICH & SNACK NEWS

Certain suppliers come to me with interesting things. The other week we had this wonderful unpasteurised Caerphilly. We bat off what our suppliers are coming up with and find things to go with those.

We probably have around four set sandwiches, and we will mix and match for people, but today my brother bought some fresh figs in the market so we did a camberzola with rocket, fresh figs, toasted walnuts, a balsamic glaze and rapeseed oil.

Some things don’t make money, but I’m willing to take the hit. We quite often get people coming back and say that was the best sandwich we’ve ever eaten. We also make our own marmalade. Bertinet sourdough is fantastic as toast. More often than not the people coming in at the weekend will quite often buy a jar or half a sourghdough, or we will give them a couple of stale slices and they love it. They love to be recognized, and be part of something. I don’t just employ people to sell coffee and sandwiches, I expect them to interact with customers.

I’ve got a brilliant manager, my brother does the development and the rest of the staff are great – they want to do well, and I pay them well. It’s just a case of increasing customer numbers.

We have a Mac screen in the window which features the specials for the day. We take the time to talk people through what we have got. We are pretty fluid about it.

The screen is like a book – on the left hand side is the menu, on the

other side are rotating pictures of our deli products, our sandwiches and our food, also adverts for our suppliers. We also promote the Wonders of Walcott Street, promoting local businesses in the street – there are stress testers for NASA, for instance. They need to be recognized. It helps them and it helps us, like a hub and I get their loyalty.

Where would you go to buy a sandwich in Bath?

The Venture Café or Scoffs. But, to be honest, if I get to go out, I tend to go to a restaurant. I look at sandwiches all day!

Enjoyed it so far?

I generally get up at around 4.30am.

I’ve got two kids and I’ve been forced to take Wednesday’s off and Sunday’s. But this year has been about the business and unfortunately my wife has taken on a lot of the chores.

I’ve made some great mates and I’ve got some great satisfaction from it. I spend my life absolutely knackered, but the first couple of years is all about establishing ourselves, not necessarily making vast amounts of money.

I used to make loads of money, but I wanted to do something that I liked. Now I wouldn’t swap it for anything else. I get to talk, I get to eat, and there’s the pleasure of working for yourself.

It’s about survival. But I believe that what I’m doing is different.

We’re not just another sandwich bar.

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BSA

Are you ready for

British Sandwich

Week 2011?

T

he theme this year is innovation – so why not make the most of it by coming up with something really special for the Week and shouting about it to your customers and local media. It’s a great opportunity to celebrate the popularity of one of Britain’s greatest inventions.

And don’t forget to tell us so that we can support you via our website and media campaign. Simply email details of whatever you are doing to jim@sandwich.org.uk.

If you are linked to Vouchercloud or one of the GPS promotion systems you might think about a special for the week and promoting it with a meal deal voucher to local users. The great advantage of these systems is that the promotions can be instant – no waiting for newspapers to be published – and you can change them quickly. If you are not signed up, it’s worth taking a look. The Association has a package deal for members with one of the most popular systems, Vouchercloud, which can save you money.

Call or email Tony Lorimer at the Association for details – 01291 636331 (tony@sandwich.org.uk).

As well as launching a

Get your extra copies of the British Sandwich Poster NOW!

£1.80 Including P&P Call or Email Tony Lorimer on 01291 636333 tony@sandwich.org.uk

24 May 2011 SANDWICH & SNACK NEWS

massive media publicity campaign, aimed widely at local radio and newspapers, the British Sandwich Association is producing a generic poster for British Sandwich Week which you can use in your shops. A copy is enclosed with this magazine but you can obtain extra copies at £1.80 each which includes postage and packaging.

Simply call or email Tony if you want these.

Although officially British Sandwich Week runs for a week (15th-21st May), you should be able to take greater advantage of it than that. Many retailers run British Sandwich Week promotions for two or three weeks around the date.

If you want some help getting publicity or would simply like to bounce your ideas off someone, please do ring us. We’re happy to talk things through and we may even be able to give you some help in getting publicity for whatever you are doing. Call either Jim or Tony on 01291 636333.

And do remember to tell us what you did afterwards so that we can include you in our roundup in the next issue of International Sandwich & Snack News.

Have a great British Sandwich Week.

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SAMMIES SHORTLIST

Sammies Awards Shortlist THE BRITISH SANDWICH INDUSTRY AWARD Sponsored by: Ginsters There is no short list published for this award

THE BSA SANDWICH MANUFACTURER OF THE YEAR AWARD Sponsored by: TMI Foods All BSA sandwich manufacturers are considered for this award. There is no short list published for this award

EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD Sponsored by: The Cheese Warehouse Short list: Marks and Spencer Simply Food Wild Bean Café SSP UK Upper Crust Harvest Market (Autogrill UK) Belfast Airport Shell deli2go Espression by Lavazza (Autogrill UK) Belfast Airport Esso ‘On the Run’

BAKERY SANDWICH SHOP OF THE YEAR AWARD Sponsored by: Rank Hovis Short list: Gails Artisan Bakery Coughlans Munch Paul UK Martins Greggs Greenhalgh’s

WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD Sponsored by: Barclaycard Short list: Beetroot Blue Talkington Bates Phat Pasty

INDEPENDENT SANDWICH BAR OF THE YEAR AWARD Sponsored by: Norseland Short list: Moolis, Frith Street, London Kaffeine, Great Titchfield Street, London Made By Ben, Walcot Street, Bath Taste UK, Romford Delaney’s Sandwich Bar Southsea

THE SANDWICH MARKETING AWARD Sponsored by: Vion Food Group Short list: Marks and Spencer - Food on the Move re-launch 2010 Shaw & Lisle – Light and Tasty campaign Wilkinson – Meal Deal, Core Value and Limited Edition Asda – Chosen by You campaign Superdrug – Food to Go Co-operative – Core, Meal Deal, Money off, charity promotions SSP UK – BreadBox Great British Seat Promotion Food Partners – Urban Eat ‘Win Free Fees’ campaign Pret – Christmas Campaign

SANDWICH BAR CHAIN OF THE YEAR AWARD Sponsored by: Fridays Short list: Pod The Streat Pret Subway EAT Greggs

SANDWICH RETAIL MULTIPLE OF THE YEAR AWARD Sponsored by: Buckingham Foods All multiple retailers are considered for this award. No short list published for this award.

COFFEE BAR SANDWICH RETAILER OF THE YEAR AWARD Sponsored by: Solway Foods Short list: Caffe Nero Caffe Pausa (Dunelm Mill) Costa M & S Café Rhode Island Coffee Soho Coffee Company

SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD Sponsored by: Shell Short list: Co-operative One Stop Budgens Superdrug Wilkinson

NEW SANDWICH OF THE YEAR AWARD Sponsored by: Sam Browne Foods Short list: M & S- Gastropub Rare Aberdeen Angus beef and caramelised onion chutney Sainsbury’s - TTD Wiltshire ham hock, extra mature cheddar and real ale chutney Costa - roast chicken and chorizo Signature Panini Tesco - Finest Moroccan chicken flatbread Pret - ham, cheese and mustard toastie Caffé Nero - mushroom and gorgonzola artisan panini Asda - chicken and bacon club sandwich Pret - sweet chilli crayfish and mango bloomer Gail’s - Thai chicken, sticky peanut sauce and carrot salad on fougasse bread Ginsters - chicken tikka and mango chutney sandwich Coughlans Munch – Devon brie, fresh strawberry and rocket with balsamic glaze on multi-seed bread.

NEW SANDWICH PRODUCT/INGREDIENT OF THE YEAR AWARD Sponsored by: M & S Short list: Southern Salads – Bangkok slaw Fresh! – Fair Trade Mexican spiced bean filling TMI Foods – Fruit hop cured Yorkshire bacon BD Foods – Tinga sauce WOW Microleaf – pre-mixed punnets Boots/Buckingham Foods – wrap twister pack Kavis – Pleatpak 2LabelLtd – CaterLabel online application to print food labels from any PC

www.sandwich.org.uk May 2011 25

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SANDWICH DESIGNER OF THE YEAR

Sandwich Designer of the Year:

Regional Heat Winners 2011 The art of creating new sandwich recipes is a critical part of keeping consumer interest and vital to the future of the industry.

The British Sandwich Designer of the Year Award aims to recognise the major contribution made by those involved (often behind the scenes) in creating new recipes.

Through a series of four regional heats, we have now scoured the country for the very best sandwich

creator in the UK. There are five sections to the award, each a competition in its own right.

■ English Provender Chunky Tomato Chutney Sandwich Designer of the Year ■ The Cheese Cellar/ Bel UK Smoked Port Salut Cheese Sandwich Designer of the Year ■ Moy Park Chicken Sandwich Designer of the Year ■ Alaska Seafood Wild Alaska

Salmon Sandwich Designer of the Year ■ Oasis Citrus Punch Sandwich Designer of the Year - design a sandwich to complement the drink.

Here we bring you the heat winners and their recipes. All will go on to compete in the final at the Lancaster London Hotel, London on Thursday 19th May 2011 – the same day that the Sammies (The British Sandwich Industry Awards) are held.

London Heat

At Bel UK Kitchen, London Road, Sevenoaks, Kent on Monday March 7th CHEESE CELLAR/BEL UK SMOKED PORT SALUT CATEGORY WINNER: Claire Whitfield, Greencore Sandwiches, Twelvetrees Crescent, Bromley-by-Bow, London Smoked cheese, maple smoked bacon with apple and mustard relish Market: Premium/deli Price: £3.50 MOY PARK CHICKEN CATEGORY WINNER: Sumaya El Kroni, Greencore, Prologis Park, Twelvetrees Crescent, Bromley-by-Bow, London

Tony Burton, sales director, Bel UK, Angela Trofymova, national account manager, The Cheese Cellar, winner Claire Whitfield, Greencore, Camilla Deane, foodservice controller, Bel UK

26 May 2011 SANDWICH & SNACK NEWS

Chicken, lemon, coriander, roast vegetable and salad flat bread Market: Coffee shop/retail café Price: £2.75 ALASKA SEAFOOD WILD ALASKAN SALMON CATEGORY JOINT WINNERS: Nicola Buckingham, Chartwells, Haileybury College, College Road, Hertford Heath Alaska salmon, horseradish, dill, crème fraiche and rocket flat bread Market: Café/forecourt Price: £3.25 Tom Hollands, Raynor Foods Ltd, Unit 4, Farrow Road, Widford Industrial Estate, Chelmsford, Essex West goes East Market: Deli/Café Price: £3.95 ENGLISH PROVENDER CHUNKY TOMATO CHUTNEY CATEGORY WINNER: Frank Boltman, Sandwich Consultant, Princess Park Manor, London Grilled chorizo sausage, chunky tomato chutney, manchego cheese, with mixed baby leaves dressed with olive oil on grilled sourdough roll Market: Sandwich bar Price: £3.95

Amelia Parker, from English Provender, congratulates Frank Boltman on winning the Chunky Tomato Chutney category with his chorizo, tomato chutney, Manchego cheese on sour dough roll.

OASIS CITRUS PUNCH CATEGORY WINNER: Chris Rai, Chapati Man Ltd, 19 St Matthews Gardens, St Leonards-onSea, East Sussex Chicken Saag wrap, with a mint chutney and cachumber salad Market: Supermarkets, convenience stores, forecourts and sporting events Price: £2.50

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SANDWICH DESIGNER OF THE YEAR

Manchester Heat

At Northern Bar and Restaurant Show, Manchester Central on March 2nd 2011 ALASKA SEAFOOD WILD ALASKAN SALMON CATEGORY JOINT WINNERS: Peter Puntrello, SubXpress, 8c Serpentine Green Shopping Centre, Hampton, Peterborough PE7 8BE Salmon lemonier with goat’s cheese and cream sensation on multigrain brown bread Market: Sandwich bar Price: £2.49 Crispy belly pork, sweet chilli bacon and caramelised apple ciabatta, by Neil McCulloch, Solway Foods Chicken piri-piri and tomato chutney chilli wrap,

by Matthew Forde, Greencore

CHEESE CELLAR/BEL UK SMOKED PORT SALUT CATEGORY WINNER: Neil McCulloch, Solway Foods, Manton Wood Enterprise Park, Worksop, Notts Crispy belly pork, sweet chilli bacon and caramelised apple Market: Standard plus Price: £2.60

ENGLISH PROVENDER CHUNKY TOMATO CHUTNEY CATEGORY WINNER: Matthew Forde, Greencore Food to Go, Manton Wood Enterprise Park, Worksop Chicken piri-piri and tomato chutney chilli wrap Market: Sandwich café Price: £3.20 Salmon lemonier with goat’s cheese on multigrain bread, by Peter Puntrello, SubXpress

Lee Hurcomb, Freshway Chilled Foods, Stafford Road, Stafford Court, Wolverhampton Salmon, horseradish, mayo and roast beetroot on oatmeal bread Market: Retail, Café and Sandwich bars Price: £2.19

Lemon herb chicken, mayo and lemon on Metselona Italian bread, by James Stoddart, On a Roll Catering

A taste of Mediterranean by Kim Laing, Greencore

MOY PARK CHICKEN CATEGORY WINNER: Kim Laing, Greencore Food to Go, Manton Wood Enterprise Park, Worksop A Taste of Mediterranean Market: Coffee shops/Deli aimed at young professionals Price: £3.95

Salmon, horseradish, mayo and roast beetroot on oatmeal bread, by Lee Hurcomb, Freshway Chilled Foods

OASIS CITRUS PUNCH CATEGORY WINNER: James Stoddart, On A Roll Catering, Unit 2, Easter Park, Barton Road, Middlesborough Lemon herb chicken, mayo and lemon on Metselona Italian bread Market: Top range retail Price: £3.49

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SANDWICH DESIGNER OF THE YEAR

Glasgow Heat

At New Concept test Kitchen, Glasgow Road, Glasgow on March 3rd 2011 ALASKA SEAFOOD WILD ALASKAN SALMON CATEGORY HIGHLY COMMENDED: Robbie Gleave, Heritage Portfolio with ‘Don’t knock it ‘til you’ve tried it’ WINNER: Ann Houston, Breadwinners 4 U, No 233 Main Street, Rutherglen Glasgow Oasis and Alaskan Salmon Combo Market: Sold as celiac meal deal with an Eat Natural cereal bar Price: £4.25

‘Smokin’ beetroot and blueberries Batman!’ by Robbie Gleave, Beetroot Blue

CHEESE CELLAR/BEL UK SMOKED PORT SALUT CATEGORY WINNER: Robbie Gleave, Beetroot Blue, 49 North Fort Street, Edinburgh Smokin’ Beetroot and Blueberries Batman!

Market: Sandwich platter for office and home catering market Price: £12.0-£17.00 per platter MOY PARK CHICKEN CATEGORY WINNER: Jean-Charles Sibille, Thomas Auld & Sons Ltd., 5-9 Brisbane Street, Greenock Chicken got the Blues Market: Coffee shop, café Price: £2.65

‘Chicken got the Blues’, by Jean-Charles Sibille, Thomas Auld Ltd

28 May 2011 SANDWICH & SNACK NEWS

Oasis and Alaskan Salmon Combo, by Ann Houston, Breadwinners4U

ENGLISH PROVENDER CHUNKY TOMATO CHUTNEY CATEGORY HIGHLY COMMENDED: Ann Houston, Breadwinners4U with Pork meatball, pesto, mozzarella and tomato chutney sandwich

Breakfast feast, by Esther Anderson, Eat@E’s

WINNER: Esther Anderson, eat@e’s, 69 Seres Road, Clarkston, Glasgow Breakfast feast Market: Sandwich bar Price: £4.95 OASIS CITRUS PUNCH CATEGORY HIGHLY COMMENDED: Jean-Charles Sibille, Thomas Auld & Sons Ltd, Greenock WINNER: Robbie Gleave, Beetroot Blue, 49 North Fort Street, Edinburgh Oasis Sun, sea and ‘open’ sand-wiches Market: Sandwich platter for office and home catering market Price: £12.0-£17.00 per platter

‘Sun, sea and sand’ created by Robbie Gleave, Beetroot Blue

AWARDS 2011 Come along and see the regional heat winners compete in the final for the ‘Sandwich Designer of the Year Award’, in the Westbourne Suite, at the Lancaster London on Thursday May 19th 12.30pm

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SANDWICH DESIGNER OF THE YEAR

Birmingham Heat

At UCB, Summer Row, Birmingham on Monday April 11th WINNER: John Young, Buckingham Foods, Wimblington Drive, Redmoor, Milton Keynes Chicken, pancetta and porcini baguette Market: Sandwich Bar Price: £4

ENGLISH PROVENDER CHUNKY TOMATO CHUTNEY CATEGORY WINNER: Gal Almoznino, Caffe Gusto, 39 Queens Road, Bristol BS8 1QE Tel: 07875546131 Duckula Market: Coffee shop/sandwich bar Price: £3.65

Jonnie Archer, The Cheese Cellar and Camilla Deane, from Bel UK, congratulate Ben Curtis, from Bradgate Bakery, on winning the Smoked Port Salut cheese category

CHEESE CELLAR/BEL UK SMOKED PORT SALUT CATEGORY HIGHLY COMMENDED: Sue Price-Whittle, Yew Tree Café, Wootton Wawen, Warks, with Smoked Port Salut and Sausage sandwich WINNER: Ben Curtis, Bradgate Bakery, Madeline Road, Beaumont Leys, Leicester Smoked Cheese, carrot and coriander raita and Brinjal Pickle Market: Supermarket/Sandwich bar Price: £4.00

Pam Sainsbury, BSA Events Manager, congratulates Keith Allen, from the Foodservice Centre, Cheddar, on winning the Alaska Seafood salmon category

ALASKA SEAFOOD WILD ALASKAN SALMON CATEGORY WINNER: Keith Allen, Foodservice Centre, Cheddar Business Park, Wedmore Road, Cheddar, Somerset Alaskan salmon and wasabi wraps with beetroot slaw and peashoots Market: Sandwich bar/Café Price: £2.99

Ron Lawson, Moy Park congratulates John Young, from Buckingham Foods, on winning the Moy Park chicken category

MOY PARK CHICKEN CATEGORY HIGHLY COMMENDED: Amy Louise White, The Sandwich Factory, Carlyon Road, Atherstone, West Mids, with Chicken, salami, mozzarella, tomatoes and olive bloomer

Abigail Flynn, Oasis, congratulates Ricky Bliss, from The Sandwich Factory, Atherstone, on winning the Oasis Citrus Punch category

OASIS CITRUS PUNCH CATEGORY HIGHLY COMMENDED: Ben Curtis, Bradgate Bakery, Leicester with Spicy Mexican cheese, bean salsa and yogurt dressing tortilla WINNER: Ricky Bliss, The Sandwich Factory, Unit 6-7 Carlyon Road, Atherstone, West Mids Marinated tuna, char grilled green beans on white bloomer Market: Up market sandwich bars/coffee shops Price: £3.95

Sandwich Design Final and the Sammies

Gareth Dunne, English Provender, congratulates Gal Almoznino, Caffé Gusto, Bristol on winning the EPC chunky tomato chutney category

Awards take place on Thursday May 19th at The Lancaster Hotel, Lancaster Terrace, London

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SANDWICH DESIGNER OF THE YEAR PROFILE

That’s the way to do it As sandwich developers sharpen their knives in advance of the Sandwich Designer of the Year final, we talk to Robbie Gleave, development chef, Heritage Portfolio and a category winner of last year’s Sandwich Designer of the Year Awards

Yes, that was my first entry into the competition. I entered all four categories and won the Glasgow heats for three of them, qualifying to travel to London for the final where I made and presented each recipe to a panel of industry experts.

My Leerdammer Lightlife with Tonnato Rockdive in the Leerdammer Light Sandwich Category (sponsored by Bel UK & The Cheese Cellar) was recognised by the judges as a winning sandwich. They were impressed by the tasty combination of Leerdammer, tuna, olives, rocket and endive.

We looked really closely at the lunch market in Edinburgh to see what existed and what gaps there were. Pret and Marks & Spencer’s had the quality and were clearly the operators to be competing against. At Beetroot Blue we share the same concept of strong brand image and consistency, where the customer knows exactly what they are going to get every time.

It all started with a re-vamp of the delivery method, one where our drivers didn’t have to return to collect plates or baskets. We developed bespoke platters and boxes, then the food to fit this concept followed.

We now deliver very high quality, bespoke snacks, platters, sandwiches and finger food throughout Edinburgh and the Lothians via our website.

Q

Q

A

A

Q

Looking back at your category win at last year’s Sandwich Designer of the Year Awards, was that the first year you had entered the competition?

A

Was your winning recipe an old favourite or one that you specially developed for the competition?

I developed the recipe specifically for the Sandwich Designer of the Year Awards. We were challenged to create an innovative new sandwich, incorporating the suppliers’ ingredients.

There were some fantastic, creative entries made in the competition. I wanted mine to be applicable to the Beetroot Blue business and the market in which we cater for. Beetroot Blue offers high quality event food at an achievable cost, prepared with care, flair and passion.

Q

Tell us a bit more about Beetroot Blue, the concept from Heritage Portfolio?

A

Beetroot Blue was created six years ago when Heritage and Portfolio came together as one business, Heritage Portfolio. Portfolio was already big in the lunch market, but we wanted to expand on this and do something really different.

30 May 2011 SANDWICH & SNACK NEWS

Are you entering again this year?

Do you have any recipes up your sleeve, using this year’s ingredient, Smoked Port Salut?

Yes, I’m entering again this year.

Smoked Port Salut is one of my favourite cheeses from Bel, so I’m sure there’ll be a lot of scope for recipe development!

Q

You’ve catered for some pretty impressive events in your time, including the Queen’s Royal Garden Party at Holyrood. What are the challenges?

A

It’s really important to consistently deliver exactly what’s been promised. Our kitchen disciplines are very strong and the Beetroot Blue production team can transfer their expertise to this fantastic event.

Good communication plays a key role. Everyone involved in an event needs to know what’s happening and when, otherwise it just won’t work. It’s important to know how long each element of preparation will take, and

again communicate this to the team.

It’s crucial to have the right equipment for the job and ensure you know exactly how it works too.

Q

Finally, what trends do you predict for the food-to-go and event catering markets this year?

A

There will continue to be a growth in the consumers’ interest about where the food they eat comes from.

Consumers are becoming more conscious and increasingly knowledgeable on the subject and operators who haven’t yet responded to this trend will need to do so to avoid losing out.

There is also currently a lot of talk about being seasonally aware, and again, I think this trend will continue to be very important. I would love to see us moving towards how we used to eat a hundred years ago; really cooking with, and eating, produce that’s absolutely in season locally.

Cuisine-wise, interest in Asian and Oriental food will continue to grow as media interest and the supply networks allow us to explore different cultures and bring some of the techniques and ingredients back home.

S&SN_133_May11_p30-31_Layout 1 21/04/2011 15:15 Page 31

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SANDWICH PROFILE

A man for all

sandwiches The early ‘80’s proved to be an extraordinary time for sandwich manufacturing entrepreneurs as ‘sandwich fever’ started to sweep the country.

The growing numbers of out-of-town industrial units, as well as a massive boom in numbers of office workers, meant there was a real need for a quick lunchtime solution, and this created big opportunities. Retailers, with M&S leading the way, also quickly started to realise the sales potential of ready-to-eat sandwiches.

Numerous small sandwich businesses started up, as a result, frequently manufacturing from their own kitchens at home, with a full spectrum of hygiene and production standards issues as a result.

‘Cowboys’ looking for a quick buck were an initial problem, but as the market started to grow, and the BSA

helped to establish manufacturing standards, it was increasingly companies that combined business acumen with professional standards that won out.

As the dust settled on a flurry of consolidation by the mid--90’s, three major sandwich entrepreneurs had effectively established themselves as major names, all becoming multimillionaires as they eventually sold their massive sandwich businesses: the Bartlett brothers’ Hazlewood Foods, now part of the Greencore empire; John and Lynn Pearce’s Brambles Foods, owned now by the Adelie Group, and then Jesper and Tina Toft with Toft Foods.

We are now fortunate in being able to bring you Jesper Toft’s own story, or at least part of it in this issue. The second installment will continue in the next issue of International Sandwich & Snack News.

M

kitchen, and selling the sandwiches from coolboxes. We were the first people to be doing anything like that at that time, as far as I know.

We had a range of four sandwiches initially: prawn and mayonnaise, egg mayonnaise, chicken salad and a ham salad sandwich. I think on the first day we made up 50, Tina took them to a local industrial estate and sold them all within the hour. The next day we made 70 and they also sold out. As the business grew we had to recruit a girl to take them round and sell them and before we knew it we had four or five additional women in the kitchen, and six women selling them on other industrial estates such as Chippenham and Calne. Then we started selling them into the local garages, none of whom had ever stocked sandwiches before.

Marks & Spencer’s had just moved into sandwiches but they were well ahead of everyone else at that time. There was a

y first real exposure to the commercial opportunities offered by sandwiches came when I was originally working with Littlewoods in Belfast, one of their biggest stores.

It was in 1982 and it had struck me that it might be a good idea for the Littlewoods café to produce sandwiches daily. We put an old butchers’ counter by the front doors, and we used food from the restaurant as fillings and made sandwiches out of it. It was a big success; we were taking £1,100 on some days, and I knew then that there was a business in it.

But it wasn’t until 1986, when I took up a senior role with St Ivel, running the Marks & Spencer business across Unigate, and moved to Devizes to live, that we got into the business by starting a little sandwich round.

It was very small scale, with my wife Tina producing sandwiches in the

32 May 2011 SANDWICH & SNACK NEWS

huge gap and it was obvious to anyone that there was a business just about to take off.

Not long afterwards, we went to the inaugural meeting of the BSA. Being honest, I would say that most people were there just to get some business.

There were some like-minded folk such as Edward Gibson and Peter Bartlett, but there were also a lot of cowboys – in fact, there were some right rogues around! I seem to remember that I was the one constantly nagging to get these cowboys under control and Jim Winship saw the right way forward with the development of the committees such as the producer committee and then the technical committee. I think most of the other companies involved at that time went under eventually.

The difference between us at Toft Foods and many of the other companies was that I actually came from a professional food manufacturing M&S

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SANDWICH PROFILE

background with experience across numerous short-life chilled food areas. As a result we ran our business to very high standards and with a big focus on innovation. That was the mindset we started with and it was very different to most other people’s at that time.

Yes, we were manufacturing in our home kitchen but we ran it like a proper production unit with a purist view to cleanliness and hygiene.

When we first launched we were doing well if we were making a few hundred sandwiches a week. Within a couple of months we were producing considerably more than that and making a nice little profit. But towards the end of the first year we took on the Allied Dunbar Swindon head office sandwich business - worth about 3-4,000 sandwiches a week - away from Telfers (the M&S manufacturer) who had the business at the time.

I have to admit that we were, shall we say, slightly economical with the truth, to get it. The fact of the matter was that we had a new, tiny 1,000 sq ft factory being built, but at the time of landing the new account, we were still manufacturing at home, so we had to really speed things up.

I was still working full time for St Ivel then. But I managed to get the time off to have a meeting with two of Allied Dunbar’s directors, and their buying team

on the catering purchasing side.

Sandwich choice and quality for them was a constant staff issue and taken very seriously at senior level.

Incredible really to think back on it: they came to our house in their huge executive cars and I presented to them in our lounge. They then walked through to look at the kitchen production area. I remember taking them to see the coal shed to show them our packaging store and then our garage, which was our dispatch store! All delivered with a straight face from Tina and I, and surprisingly well received!

In all fairness, what we were doing was very good attention to detail; it was all documented, everything was working to a process. They obviously said they couldn’t do it if we were still working from the kitchen but they saw the plans for our new production unit and because they were very happy with the product, they went along with us.

The new unit in Devizes, when we moved in, was purpose-built with amazingly high standards at that time for a small food unit: bonded flooring and completely washable surfaces, walls and ceilings, with air-conditioning and reasonable segregation; even a bespoke table that we designed ourselves to make the sandwiches on. In fact, there was lots of stuff that one would probably laugh at now looking back, but was actually very effective.

We took that unit to bursting point producing 6-7,000 sandwiches a week, which was fantastic really. At the time we were also known as Tardis Foods!

Tina and I were both working incredibly hard, of course. Tina was

running the day-to-day operation, as well as taking care of Victoria, our daughter who was then a toddler. I was doing around 60 hours per week with each of the jobs I had at the time. In fact, it wasn’t until 1990, when we decided to build the next factory, that I gave up St Ivel. I handed the Mercedes back and the decent salary, expenses account, share options and all the things that help you sleep at night!

I took a large loan from the bank (back in the days when you could!). We were still a small business, even at that time. Both Tina and I were working even harder then, if anything – frequently starting at 5.0am or earlier. In my spare time I would also take care of the accounts, marketing and strategy. I built a bespoke macro driven, Excel system for processing customer orders by product type and delivery round and with a material explosion facility for planning and procurement. One reason was that there was simply no suitable software available at that time and it revolutionized our controls and service capabilities.

A lot of people also forget that there was no ingredients supply chain available then: you had to buy things like raw eggs, boil them yourself and then peel them, and cook chickens and strip the meat yourself. To do it properly was probably as difficult as anything else we had to tackle if you wanted the quality and flavour to be right. But if I’m honest, I would say that was one of the key reasons we survived when so many fell over.

Because we put so much emphasis on standards we probably made less profits

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SANDWICH PROFILE

Jesper Toft: what now?

Since selling Toft Foods in 2001, Jesper Toft has given up semiretirement in Spain and after returning to the UK now has interests in several companies. He is Managing Director of Sandwich International which provides business consultancy, both nationally and internationally, primarily focused on the sandwich industry.

Recently he has acquired and developed a diet brand called Slimavite and in his capacity as Chairman he is leading a management team that is currently bringing it to market.

“We wanted to ensure that we combined all the best aspects of natural meal replacements and real wonderful food but with the focus on the taste and the foodiness of what you eat. We also wanted to make it socially friendly, ensuring a normal life without starvation and focused on a steady weight-loss of around 2lbs per week, with a one way trip to a new slimmed down you.

“The answer is our New Bite Plan which is available exclusively on line and focuses on delivering a totally healthy, sustainable and extremely simplified approach to weight-loss. We created Bites - a new easy way to measure and control what to eat through the day, combining delicious creamy milk shakes with fantastic food.

Each Bite is approximately 200 calories and we have nutritionally identified Good Bites and separated them from Sin Bites, which offer little nutritional value but are usually naughty but nice stuff like cakes and alcohol!

We like to encourage people to “Live their lives, not their diets!” www.slimavite.com

34 May 2011 SANDWICH & SNACK NEWS

than some others along the way, but in the end it paid off for us, because other people didn’t put that thought and effort into the technical control and couldn’t rely on the consistency of the product as a result.

We had to try to do that, as well as making sure we were really creative with our product development.

We also bought a MultiVac for the packaging.

At that time, we were the only small independent supplier with a thermoformer capable of producing for the supermarkets, and that gave us a real opportunity to take the business onto a new level.

I had done a deal with a former contact with M&S who had moved as Buying Director to the Somerfield supermarket chain. He wanted to develop a national sandwich offer, he knew he could work with me and said, ‘OK, let’s do it’.

That was our first major multiple account and I pioneered getting their sandwiches into the central distribution system. That’s what catapulted us into national and ‘big boy’ territory.

We were in that second factory for about three years, and we built the volume to around 100,000 sandwiches a week – to the point when we were again bursting at the seams, running a night shift and utilizing every spare inch we could find.

We were also extensively supplying the convenience and forecourt chains, such as John Menzies, Esso and Shell. We built our own mini-distribution fleet of half a dozen chilled vehicles. We were also just starting to get into London, going down to the South West and Thames Valley. We had the Cisco account where we supplied the Houses of Parliament and the MoD and government buildings. We were also trying to have a balance between brand and own label – in those very early days it was still under our Kristina’s brand.

And then in 1993 we took the big gamble of building the biggest and final factory in Devizes on the back of sustained growth. For some years we had been doubling our turnover. For a time we even got to the dizzy heights of the seventy-second company in the ‘100 Fastest Growing Companies’ list. We

were moving quickly, so we had to make a decision to move into a bigger factory. We needed to up our game to another level.

We then moved to the final site, a 45,000 sq ft factory, also in Devizes. It was designed and built to the highest level EFSIS accreditation – a beautiful factory. But if we thought we were in for an easy ride, we weren’t: it all fell apart from day one when things started to go badly wrong and that lasted for quite a few months.

The first problem was that on the day we moved we heard that we had lost the John Menzies business, and we lost 15% of our turnover. We eventually got it back, but we were really rattling around in that new factory. I remember that in the first half year we lost a third of a million pounds after moving in, and started wondering what the hell we had done.

Thankfully, we started to regain our momentum quite quickly and in the next few years we launched our Options Brand, picked up Littlewoods, The Coops, Budgens, Waitrose, Safeway, NHS, Compass, Sodexho, Roadchef plus planes and trains operators such as Rail Gourmet, BA and Easyjet, plus many, many more. We also established a jointventure which put our Options Brand together with the Pork Farms/Bowyers brands on their national van sales fleet of 160 vehicles. Our own fleet grew to 25 vehicles with depots in the North West and Scotland, offering a highly competitive daily national service.

At the same time we won many awards including BSA Sandwich Manufacturer of The Year in 1995 and 1996, as well as picking up a Marketeer of the Year award.

In those early days the Options brand was bigger than the Ginsters Brand and won numerous awards and we invented many products that are now part of the furniture such as Wraps in 1994. We also had the best accolade when M&S copied our prestigious Café Society range! In 2000 we further extended the factory and increased capacity to seven production lines and some 500,000 sandwiches per week.

More on this and other projects in the next issue.

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S&SN_133_May11_p36-37_Layout 1 21/04/2011 15:15 Page 36

INDEPENDENT’S DIARY

Double-decker

delusions of grandeur Derby independent Sally Curme reflects on the common delusions of grandeur involved in running a sandwich bar

N

ot many people will admit to being delusional, but when you have a sandwich bar suffering from delusions of grandeur too, it’s a real double-decker.

Let me explain: I thought that I would be tempting tastebuds with delicacies of, say, hand-carved, free range, corn-fed chicken , with handwhipped mayonnaise, seasoned with a hint of organically pot raised garlic, surrounded by Sicilian south-facing, sun-dried tomatoes, lying on a bed of rocket washed in mountain spring water on an artisan rustic roll.

But in actual fact the nearest I ever to get this is: “I’ll have a bacon butty, love, with red sauce” (and they don’t even use the correct term, tomato ketchup).

And as for the coffee: where do I start? A customer asks for a coffee, and I ask: would you like cappuccino, latte, espresso, or perhaps a half fat, double decaffe latte with a dusting of cinnamon, to be met by a glazed expression and a request for ‘I just wanted normal please’.

Tea is simpler, unless, of course, they drink in, and then I do insist on individual teapots and milk jugs – to keep up appearances, of course (the big burly builders love it).

Occasionally, I do come across a rather more discerning customer, and it goes without saying that I’m fawning all over them, rather like Basil Fawlty. But, oh, the joy to find someone who appreciates my efforts to provide caramelised red onion chutney, rather than Branston, or someone who can discuss the merits of a better class of sausage. They leave satisfied and I am left with the feeling that my efforts are not wasted.

Talking of my more discerning customers, last week I was asked if my sandwich bar could be used in a film which was being made locally. I was

36 May 2011 SANDWICH & SNACK NEWS

beside myself with excitement, even starched my pinny in case I was asked to be an extra.

It’s a dark psychological thriller and my shop is to be in the opening scene where the main characters meet for the first time. I signed a contract about damage etc and stipulated that I was happy for them to proceed on the one condition that there was no hint of sexual shenanigans on or near my

“

Last week I was asked if my sandwich bar could be used in a film which was being made locally. I was beside myself with excitement, even starched my pinny in case I was asked to be an extra

”

serveover ( I do have some standards).

Until the time the Producer and Director told me that they were from the University and the film making was part of their course, I had imagined, in my own delusional way, first night screenings with a posh frock, speeches with recognition of thanks , autographs and more importantly, that my sandwich bar was to become as famous as the Bridge Street cafe in The Apprentice or even Roy’s Rolls in Coronation Street, with coach loads of tourists queuing to have tea and cakes just to glimpse of where it all started.

Anyway, back to the business of sandwiches and making money.... for all that I say, the bog standard sandwich is the bread and butter of my business and I continue, especially in the current climate, to be very grateful for the customers who keep coming into my shop to spend their hard-earned money.

They know what they want and what they like and who can argue with that.

And the film I hear you asking ....... well it was good fun, but I don’t think it will win any Oscars!

S&SN_133_May11_p36-37_Layout 1 21/04/2011 15:16 Page 37

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www.piquant.co.uk To see our complete range of products visit our website or give us a call to discuss any of your requirements.

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To advertise call Paul Steer on 01291 636342 May 2011 37

S&SN_133_May11_p38-41_Layout 1 21/04/2011 15:16 Page 38

Earning

a Crust

Selecting sandwich ingredients can be a daunting decision for any operator, with so many to choose from. So how does an international giant like Upper Crust fare? Here Steve MacDavid, UK brand director for the global SSP baguette chain, gives some insights

38 May 2011 SANDWICH & SNACK NEWS

S&SN_133_May11_p38-41_Layout 1 21/04/2011 15:16 Page 39

INGREDIENTS FOCUS

W

hatever the size of the unit, whatever country you operate in, the key thing for me when it comes to sandwich ingredients is to be relevant.

For some flavours, it takes a lot of research and trial to establish the relevance, but others are popular the whole world over, albeit with some regional variations.

Take ham and cheese, for example, which has always been the best seller in Upper Crust by a significant margin. The preferred cheese varies globally - for example, Scandinavia and Germany opt for Gouda, the Spanish market choose Manchego.

France prefers Emmenthal, the US opt for Swiss, while in the UK consumers vote with their wallets for Cheddar. They are motivated by both cultural and taste influences, but ham and cheese as a sandwich option will always sell well. This sort of insight is one we’ve put a lot of focus on with Upper Crust around the world.

The Upper Crust way Like much of the SSP portfolio, Upper Crust is a global brand. We operate more than 100 stores at airports, train stations and motorway service station across 17 countries including the UK, France, Germany and Norway.

A recent survey showed that 65% of UK consumers were very familiar with the brand*, and recognise the unique offer of freshly baked and generously filled baguettes, served immediately and easy to eat on-thego.

We are very proud of our strict rule that once our baguettes are baked and filled, they must be sold within three hours to ensure maximum freshness, quality and taste in every baguette. A recent online survey** showed that customers associated the words ‘fresh’, ‘quality’, ‘crusty’ ‘newly baked bread’, ‘filling’ and ‘quick’ with Upper Crust. We have made great strides to use these key associations on POS to strengthen that connection further, but all of that doesn’t mean we don’t have to work hard when considering sandwich variants.

Our global presence means we are fortunate to be able to use the experience and research of other countries to create a truly international menu, offering genuine

“

As we start to slowly recover, people are looking for more interesting ingredients and this has enabled us to introduce premium fillings to our signature range, such as pastrami in The New Yorker

”

flavours and exciting tastes. However, like any operator, from an independent mobile unit in Bolton to a global chain in Bangkok, we must ensure our ingredients are relevant to the audience at their door.

With a global brand it’s about achieving the balance between core basics and unique items which identify the brand wherever you are, as well as recognising local needs.

Getting to the core (and signature) With this in mind, Upper Crust has segmented the range to deliver relevance, familiarity and choice across the world.

The ‘core’ range defines an optimal combination of fillings, specifically chosen to meet widespread demand for simple and honest ingredients – you could say it covers the ‘eternal favourites’. It includes Ham and Cheese, BLT and Tuno Mayo, all infinitely popular and allows for easy, confident choices, which is even more important for SSP as a food travel brand where customers often have less purchasing time because they rushing for a connection, and is core to the brand’s sales volumes.

www.sandwich.org.uk May 2011 39

S&SN_133_May11_p38-41_Layout 1 21/04/2011 15:16 Page 40

INGREDIENTS FOCUS Using classic ingredients, they give customers a sense of familiarity and almost a reassurance in the sandwich.

And by designating them as core products, which will be found on the menu wherever you are in the world, it gives consumers a very important continuity which cannot be underestimated.

Upper Crust’s ‘signature’ range introduces more exotic flavours and additional ingredients, taken from around the world and trialled in different locations to form a ‘bank’ of distinctive baguettes which each country can choose from. This has given us a chance to experiment with combinations, such as The Chicken Club (chicken, bacon, tomatoes, cos lettuce and mayo) and The New Yorker (pastrami, tomatoes, Emmenthal, gherkins and dijonnaise mustard) which have been introduced to Upper Crust in the UK. Research carried out by our UK food development team found a tendency for operators to simplify sandwich ingredients during the recession as consumers were more willing to accept value alternatives.

However, as we start to slowly recover, people are looking for more interesting ingredients and this has enabled us to introduce premium fillings to our signature range, such as pastrami in The New Yorker.

It is interesting to note that the same research shows that consumers don’t want ‘complicated’ ingredients that they are not familiar with, but they are looking for quality ingredients that simply deliver what they are supposed to in terms of taste and texture. Operators have often been guilty of packing sandwiches with as many weird and wonderful ingredients as possible, especially prerecession, but it seems this no longer appeals to consumers.

Beyond the filling Of course ingredients are not the only consideration for operators when thinking about their sandwich variants. Any bread supplier will tell you to take careful consideration when choosing sandwich carriers and it is another purchasing decision that SSP does not take lightly.

We all know that using premium ingredients is one of the best ways to charge a higher price and the same can be said for premium bread,

40 May 2011 SANDWICH & SNACK NEWS

“

Operators have often been guilty of packing sandwiches with as many weird and wonderful ingredients as possible, especially pre-recession, but it seems this no longer appeals to consumers

”

baked ‘like it used to be’ – even Michel Roux Jr has championed its cause recently.

Upper Crust has introduced a new artisan sourdough baguette, which can add value to our menu and provide a real selling point to consumers. In the UK, The Ham & Mozzarella and The Italian (mozzarella, tomato, pesto and rocket) in Upper Crust will both be served on sourdough baguettes, which is bread made without added yeast.

By making a “starter” in which wild yeast can grow, the sourdough baker can raise bread naturally, as mankind did for thousands and thousands of years before a packet of yeast was an available convenience at the local market. Visually it looks

more rustic to enhance a more artisan appearance, it is less crusty and more satisfyingly which leads to talk about the “open texture” of the bread. It’s also longer lasting.

The stone-baking method of cooking tends to produce more desirable qualities in the production of bread. Bottom crusts are light and crunchy because the stone absorbs more moisture than does a regular baking tray. The baking stone is also praised for its ability to evenly heat the crust and lessen chances that a bread will burn. It goes without saying that if sandwich shops are looking at alternative breads in this way, it is crucial to advertise the fact on POS and menus in order to add value and drive sales.

Elsewhere in the portfolio, we are looking at new bread varieties in Camden Food Company too. We understand that different fillings work better with different breads so we have selection of different types available such as poppy seeded bloomer, malted wheat grain, a healthy option bagel or a wrap is chosen to specifically to enhance the taste.

An example of how successful getting the right bread and filling partnership can be is Caffè Ritazza’s award-winning Firecracker Chicken and Chorizo Panini Melt. The panini was chosen as it allows the filling of chicken pieces and slices of chorizo to remain succulent, soft and moist on the inside once toasted, whilst the outside retains its satisfying crunchy crust. The contrast works in complete harmony.

In summary, it sounds simple but I believe the best thing that a sandwich operator of any size can do is to give its customers what they want.

Whether you are selling artisan products or a classic baguette inspired by homemade sandwiches, cut the complicated ingredients and focus on relevance, quality and taste. * Source: May 2010, sample of 1,552 railway station users ** Online survey completed with 2,022 BiTE card holders, November 2009 SSP UK Telephone: 020 7543 3300 Website: www.foodtravelexperts.com/uk

S&SN_133_May11_p38-41_Layout 1 21/04/2011 15:16 Page 41

S&SN_133_May11_p42-43_Layout 1 21/04/2011 15:17 Page 42

INGREDIENTS

Don’t be left with

egg on your face The recent dioxin scare and forthcoming EU Welfare of Laying Hens Directive underlines the need for sandwich producers to use British Lion Code products. Meanwhile, higher welfare eggs are gaining popularity with consumers Egg is among the most popular choices of sandwich fillings in the UK but, despite recent health scares linked to imported egg products and consumer demand for provenance, the UK egg industry estimates that imported egg products are used in around 50% of egg sandwiches on sale in the UK. There has been a recurrence of dioxin contamination recently, but the British Lion Code incorporates wide-reaching controls throughout the production chain and consumers can be reassured that there have been no such cases in British Lion eggs or egg products.

Specifying the British Lion standard ensures that you are receiving eggs and egg products produced to the highest food safety standards.

In addition, those food manufacturers who are using imported egg products may face potential issues with the legality of their egg supply when an EU ban on eggs produced in conventional battery cages comes into force in January 2012.

The EU Welfare of Laying Hens Directive requires conventional ‘battery’ cages to be replaced by larger and more animal welfare-friendly enriched cages, which have more space and height as well as a nest-box, litter, perches and claw-shortening

devices.

While British Lion egg producers and processors will meet the deadline, the picture in the rest of the EU is much less certain and a supply of ‘illegal’ egg products is likely to appear on the market.

Meanwhile, also on the egg front, it seems that for the first time 50 per cent of UK eggs are now laid by cage free hens and more people than ever are choosing higher welfare eggs*.

The latest figures from Defra reveal that 45 per cent of eggs produced in the UK throughout 2010 were freerange and five per cent were produced in barn systems.

This increased from 41 per cent free-range and four per cent barn in 2009, which shows that more and more consumers are buying higher welfare products.

The RSPCA is calling for supermarkets, pubs, caterers

42 May 2011 SANDWICH & SNACK NEWS

and restaurants to respond to customer demand and put higher welfare products on their menus and shelves - and to enter the RSPCA Good Business Awards, which reward companies for their contribution to animal welfare.

Around two thirds of all eggs used in restaurants, pubs and cafes - whether whole or in liquid form in quiches and cakes - continue to be sourced from hens kept in

battery cages.

About 17 million hens are still kept in cages with less useable space each than the size of a piece of A4 paper.

They are unable to move around freely, move away from each other easily or to express natural behaviours properly, such as foraging and dust bathing.

RSPCA senior farm animal scientist Alice Clark said: “The RSPCA believes that all hens should be kept in properly managed freerange or barn systems. We are encouraging everyone in the food retail sector to use welfare-friendly eggs, introduce or improve animal welfare policies and to enter the food category of the RSPCA Good Business Awards.”

Last year, retailers including The Co-operative, Sainsbury’s and Abel & Cole took home awards in recognition of their contribution to higher animal welfare standards.

Food Network Ltd Monrose™ brand of Scottish mackerel fillets Sandwich manufacturers may be interested in the newly launched Monrose™ Scottish Mackerel Fillets . They are skinless, boneless and entirely free from artificial colours, flavours or preservatives. The fillets are packed in brine in 3kg cans.

Monrose™ Scottish Mackerel is certified as a sustainable seafood by MSC. This product provides one of the highest levels of Omega 3, also high in protein, plus iron, and vitamins A, B and D.

S&SN_133_May11_p42-43_Layout 1 21/04/2011 15:17 Page 43

S&SN_133_May11_p44-46_Layout 1 21/04/2011 15:18 Page 44

INGREDIENTS

Staying ahead of

the curve

What are the market trends and pressures now being faced by sandwich sector suppliers? We asked Niall Singers, Southover Foods’ marketing manager and Adéle Bird, channel marketing manager, Bel Foodservice, for their assessment

Niall Singers,

Southover Foods’ marketing manager: “We’ve been making and delivering quality and speciality cooked meats to the catering trade for over twenty years and in that time we’ve learned to watch market trends very carefully. It’s our job to be ahead of the curve, as we need to have the right product fully developed and available for sale when the trends come into effect, not afterwards.

To help you stay ahead of the curve, here are the most important market trends that are currently influencing our business and are set to have a major impact on the market throughout 2011 and on into 2012. These trends can be summed up in one word:

responsibility. This covers a range of subjects from healthier foods to the quality and provenance of ingredients.

First up is the subject of healthier eating. The government has launched a number of initiatives recently to encourage healthier eating and this has been focused both on the general public and on the businesses supplying and selling foods.

Recommendations for salt and fat content issued by the Food Standards Agency have had a big impact on manufacturers, suppliers and retailers as they all strive to find new and creative ways to deliver healthier foods

44 May 2011 SANDWICH & SNACK NEWS

without compromising on flavour. So, sourcing or producing lower fat and lower salt foods and ingredients is going to become increasingly important and being able to declare that your products are healthier will have a very positive impact on your business.

Provenance is another important issue at the moment as consumers become increasingly concerned about where their food is coming from. In an age when mass production has been relied on extensively to fill the developed world’s food basket, more and more people are asking retailers and manufacturers to be very clear about where ingredients and products have been sourced. This allows consumers to make conscious decisions about the impact

their purchase has on the economy and the environment.

In response to this movement many retailers and manufacturers are turning to local sources, as establishing a closer network of supply can reduce road and air miles and increase the credibility of the final product. Credibility often comes from local producers using traditional methods and ethical sources, including free-range produce while avoiding additives and preservatives.

We’ve been supporting local farmers and producers for years and have been reaping the benefits of sustainable local supply, good prices and a reputation for delivering the best foods in the south!

Going local can cure a host of sins that consumers are increasingly sensitive to

S&SN_133_May11_p44-46_Layout 1 05/05/2011 10:03 Page 45

Chargrilled, bar marked, roast and caramelised vegetables and fruit.

fresh ideas

Patés, relishes, chutneys, purees and compotes.

Beacon Foods Limited Unit 2 Brecon Enterprise Park Brecon Powys LD3 8BT Tel 01874 622577 Fax 01874 622123 sales@beaconfoods.co.uk www.beaconfoods.co.uk

The Lighter Style Collection

All the taste…

easier on the waist.

Leading the way in the reduced fat cheese sector for over 10 years, Joseph Heler’s collection of lighter style cheese offers the same exceptional taste and flavour, with an impressive 30% less fat than standard cheese.

Including Red Leicester, Double Gloucester and Cheddar style varieties, all are suitable for vegetarians and are perfect for sandwich fillers, melted on pizza or grated over jacket potatoes.

An exciting new addition is the vegetarian option, Swiss-style Gruyere cheese. The industry’s best kept secret, this strong, sweet, nutty flavour is ideal for toppings and ready meals, melting perfectly for the ultimate string effect.

They may contain less fat but maintain all the taste and versatility.

All varieties are available in 2Kg, 5Kg and 20Kg blocks as well as various grated formats.

Joseph Heler Cheese

Laurels Farm,Hatherton, Nantwich,Cheshire. CW5 7PE

Tel: 01270 841 500 / Fax: 01270 841 381 Email: cheese@joseph-heler.co.uk

To advertise call Paul Steer on 01291 636342 May 2011 45

S&SN_133_May11_p44-46_Layout 1 21/04/2011 15:18 Page 46

INGREDIENTS and this can only benefit your business if you can adjust to suit. Local, freerange, ethical and natural products often mean bigger price tags and lower margins, but it is a growth industry and as more and more producers turn to this remit prices will adjust.

And speaking of pricing, another positive factor affecting the habits of consumers that you may not have considered is the recession.

What we have noticed is

that, as consumers continue to tighten their belts, they are thinking more about what they spend their money on.

This means that ethical and local foods are seeing more trade as people try to make their pennies count. As this movement becomes entrenched a more solid network of local suppliers and manufacturers are able to establish themselves, which in turn has raised the bar for everyone, including the supermarkets; who are now looking to local and ethical

producers to fill many of their shelves. And this brings us to the final element of this trend towards responsible trade: quality. The public’s palate has become more discerning and in the current market just ticking certain boxes isn’t enough; the foods people buy today have to meet high standards.

To deliver healthier, high

quality, ethically produced and locally sourced foods seems like a tall order, but they all tie together perfectly well as one is inherently reliant on the next.

Responsibility is a positive step as it benefits everyone and if you make the right choices from the outset it can be a lot easier to realise than you think.”

Southover Foods. Tel: 01273 596830 www.southoverfoods.com

Adéle Bird,

channel marketing manager, Bel Foodservice UK: “It’s crucial that sandwich operators acknowledge that healthier eating is a trend which isn’t going away.

Focused media attention and government pressure have brought it into the mainstream, with over half of the UK’s consumers claiming that healthier eating forms part of their dining out behaviour. Operators should respond by providing better information and selections if they are to stay ahead of the game. However, this must not be at the expense of serving good food. Dish up a bland sandwich and the consumer will quickly walk away, no matter how low the calorie count.

Recent research has

shown that 53% of consumers are in favour of calorie labelling on menus.

Operators can use this demand to drive sales by providing nutritional information on menus and packaging to help aid their customers in making healthier choices.

Offering healthier options doesn’t necessarily mean operators need to shy away from some of the most popular sandwich ingredients. Halving the content of the much-loved cheese sandwich for example can be done by swapping from cheddar to Leerdammer Lightlife, which has a delicious sweet, nutty flavour and contains 50% less fat.

Sales of Leerdammer Lightlife have doubled in the last year, demonstrating that the trend for healthier eating has really taken hold.

Leerdammer is a great all round performer as it’s perfect for hot or cold sandwiches. It can be sliced, grated or diced and is good for melting.

Port Salut – the UK’s best selling soft speciality cheese – offers another alternative to Cheddar. The mild, smooth and creamy soft cheese contains 29g of fat per 100g, compared to Cheddar’s 34.9gi.

When it comes to finding an alternative to high-fat butter and mayonnaise, sandwich makers can use

soft cheese spreads. Bel’s Cantadou contains 32% fat, compared to 80% fat in butter and 75.6%2 in mayonnaise. Cantadou helps reduce fat content and provides the necessary barrier between the filling and the bread to prevent the sandwich from going soggy, keeping it fresher for longer.

Not only do these cheeses help operators to develop a healthier sandwich range but they also add a creative twist to the menu to help maintain consumer interest. A multiseed bagel with Cumbrian ham, rocket, Olive Cantadou and spiced apple chutney, for example sounds a lot more enticing than a standard cheese and ham sandwich.”

Bel Foodservice. Tel: 0333 900 2020 bfoodserviceuk@groupe-bel.com

46 May 2011 SANDWICH & SNACK NEWS

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DAY IN THE LIFE...

On the road

with Planglow’s Sally Little Sally Little is an account manager for Planglow, the food to go labelling and packaging specialist, based in Bristol. She’s constantly on the road, visiting customers in a region that takes in half of Wales, extends north as far as Birmingham, and includes Warwickshire, Oxfordshire, Wiltshire and half of Berkshire. This is her day ….

6.30am I’ve got a full day ahead of me, but as always, no matter what the weather, the first job of the day is to take Stanley, my Jack Russell terrier, for his walk. But I’m going to have to hurry up a bit because I’ve got to be at Oxford Brookes University for my first appointment, so I need to be on the road for 8.00am.

The biggest challenge for me is time. I have got a very big area, but the traffic isn’t too bad compared to some of my colleagues’, and as long as I can get out of Bristol by 8.00am, I’m laughing. I’ve been doing this for a long time, and I’ve got ‘Sat Nav’, so my route planning ought to be amazing, but being human it doesn’t always work out that way.

My longest call is probably Aberystwyth, which I do fairly often, but we also have customers in the Scilly Isles, although we’ve managed the account on the phone so far.

With such a big area it won’t surprise you to hear that I do a huge amount of travelling. This car is less than a year old and I’ve already done 30,500 miles.

So, now I’m ready to roll; it’s seat belt and Radio 4 on, and off we go.

9.30am I’ve made it to Oxford in time. Oxford Brookes University is run by Chartwells, and I’ve been dealing with them for about four years now.

They’ve had a new label done for their new brand, so my job there today is to install the new round label they have chosen onto their existing LabelLogic software. That’s our software package

“

The SS Great Britain also love our multi-bags, which are very versatile. They are big enough for a bloomer bread sandwich or a slice of pizza, or a large roll.

”

that allows customers to label products quickly, while complying with legislation – it’s mainly used in the grab and go business.

We sat down a month before the appointment when they showed me what they wanted to label - a heatsealed tortilla pack, two types of salad boxes and yoghurt pots. I showed them a variety of shapes from the cutter guide; we then did four different designs and they opted for the round one.

www.sandwich.org.uk May 2011 47

S&SN_133_May11_p47-49_Layout 1 21/04/2011 15:19 Page 48

DAY IN THE LIFE... definitely not on Sundays when it’s blazing hot and all my friends are at a barbeque!

Planglow's Ecoco Bloomer pack

They’re putting on the label the product description, the price and the use by date, so they’re only using around 10% of LabelLogic’s capability, but they don’t need to make a full declaration of ingredients because they’re making the product and selling it on site.

They are already familiar with the software, and don’t need any training but they just need this new image installed from my pen drive, and I need to make sure their text fills and prices and other details are in the right place.

I might sound like a bit of a techie, but I’m a ‘phobe’ really – it’s just that after six and a half years I’m good at this side of things now.

11.15am It’s back along the M4 and I’m heading towards Thatchem, visiting The Priory, not because I have an addiction with alcohol – although some who know me might question that - but because it’s one of our accounts. Who knows, I might bump into a celeb? They have a coffee shop for visitors and they are looking at putting in a multi-deck and introducing a grab and go range and

“

The Priory saw our stand at the Hospitality Show and they liked what we did. We then sent a sample pack and got an appointment.

”

we’ve been talking to them about supplying the packaging for that. We have a big range of biodegradable packaging for wedges, tortillas and salads, and there’s also the new Ecoco bloomer pack, so we’re talking about options at the moment.

The Priory saw our stand at the Hospitality Show and they liked what we did. We then sent a sample pack and got an appointment. As a company we exhibit at a lot of shows around the country such as Caffe Culture, the lunch! show, ScotHot, Hotelympia and some industry specific ones as well. We all take turns to man the stand. I love the shows but

Planglow packaging Planglow specialise in the design and print of branded labels, food safety labels and compostable packaging for the catering industry. Supported by market-leading, label-printing software, the company offers an extensive label range and complementary products including bags, menus, cups and wedges. With an experienced creative design team, it can provide a wide variety of stocked products as well as custom designed branding solutions.

48 May 2011 SANDWICH & SNACK NEWS

1.20pm I’ve gone back along the M4 towards Swindon now, towards a little town called Wroughton and I’m going to Prospect Hospice. They bought some packaging and labels about a week ago from us and I’m there to give the chef a bit of LabelLogic training – that’s all part of what we do. He’s making his grab and go food on site and it’s just a question of advising him of what he needs to do.

What do I have for lunch? I take a packed lunch every day and I eat on the move, as and when I can. My favourite sandwich is one that’s completely disallowed – it’s a turkey, bacon and emmental from Philpotts in Bristol. But it’s a treat. I don’t go there that often because I’m trying to watch my weight, and I’ve got a mortgage to pay!

2.30pm All gone well there, so we’re off back towards Bristol now to a little town called Chipping Sodbury, to a traditional craft bakers called Hobbs House Bakery. They have been using our labels on sheets for many moons.

Now they’ve got a thermal roll label printer and labels from us and we have had to go in and set it up.

It’s a bit of a techie visit, and we have to call G3 on the line because the printer is networked but it’s all sorted out quickly. We also have a discussion about our biodegradable wedges which they like the look of.

I’ve been going there for six and a half years and we know each other well, so we’re very relaxed. It’s important to build up good relationships with customers and so we always have time for a bit of a chat.

You can put your suit on and be Mrs Corporate, but you wouldn’t last very long in this business. You get to know people and their children, and so on.

4.15pm We’re off now to the centre of Bristol for one last flying visit - to the SS Great Britain, also an existing customer. They’ve just taken delivery of some of our biodegradable doublewalled cups, printed up with the SS Great Britain logo. They are thrilled and I wanted to go in and gloat, really

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DAY IN THE LIFE... because they look so lush! They have even had a template made for the cappuccino, so the froth logo matches the side of the cup. We’ve been selling the cups for a while now and they are going like hot cakes.

The SS Great Britain also love our multi-bags, which are very versatile.

They are big enough for a bloomer bread sandwich or a slice of pizza, or a large roll. They do a pretty eclectic range and it looks really good in the multi-bags.

What are our biggest sellers? Our labels are our bread and butter really, but the peel and seal wedge is the second biggest seller - a cardboard and PLA window, biodegradable and compostable wedge, which gives you a two-day shelf-life. It sells like mad, because customers see it as a very good alternative to spending a grand on a heat seal machine.

5.30pm I only live three or four miles from the city centre. The first thing that has to be done when I get home is walk the dog. Then I have to log my calls and see to my emails. My husband’s a soap

addict but I’m not, so nine times out of ten I will do them while those are on.

It varies hugely in terms of time, but I like the days when it’s nice and easy!

I know it’s a bit sad to say it, but I absolutely love my job because no two customers are ever the same. You get to go to some fascinating places like

Blenheim Palace. Also, I really think that what we sell to people really does a good job. I don’t think anyone does quite what we do. Everything we do is different. The moment things get run of the mill we change them, because we don’t want to sell ‘me too’ products and that suits me down to the ground.

www.sandwich.org.uk May 2011 49

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INDEPENDENT PROFILE

‘We are here, still trading,

and starting to thrive’ Barry Hampson embarked on an epic struggle of survival with his London flat-bread concept sandwich bar Nuvo, as the recession started to really bite and customers started to disappear. The business is now flourishing, to the extent that he’s now looking for more sites in the London Business District …. this is how it was done

M

ost people thought I was mad. “So your business isn’t making any money, it is causing you a huge amount of stress. Why don’t you just walk away?”

I couldn’t. Just wasn’t able to as I had put too much into it. I also believed in it, so I refused to give in.

I knew I could turn things around, but the problems were twofold: 1. Just about every single office block in the key two minute walkzone from our pitch had closed down.

It reminded me of the Will Smith film Legend, minus the dog.

2. Economic meltdown – any potential customers left were tightening their belts and waiting for the good times to roll in again.

We had gone from a point where

50 May 2011 SANDWICH & SNACK NEWS

revenues were increasing, reputations were being enhanced and everything was on track, to having no customers and no profit. We were just clinging on.

This was 2007/2008. We all remember it well I’m sure. The key thing was that we were not losing money hand over fist. I couldn’t pay myself, that was clear. But I could only just about pay my team and suppliers.

I figured that if we were able to keep going under these extreme conditions, that was a big positive.

In fact, it turned out there were many positives. So we chipped away and kept trying to improve our product.

I had this belief that people would actively seek out quality. Those few that were left and could be bothered

walking more than 2 minutes to get their lunch appreciated that.

And we found out about delivery.

There was a whole undiscovered city out there, and we decided to take a piece of it. It didn’t help that the so called ‘corporate catering’ market had also taken a severe battering.

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INDEPENDENT PROFILE I’ve since discovered from looking at mine and others’ sales during that period that there was approximately 60-70% less ordering for catering during that period. But we were forced to establish a foothold in that delivery market and create a desirable catering product, and that again was a huge positive. As I said, we had positives all over. I didn’t necessarily know it at the time but they were rearing up at every conceivable juncture. For instance, we got very good at controlling costs. We are still good at it now, and will remain so.

So, in a nutshell it has been a hugely rocky ride since I last wrote in this publication. My opening line at that time was something like ‘this business is nowhere near as tough as you think...it is way tougher’.

Incredible to think I was having it easy at that point.

So the fact is that we are here, still trading, and starting to thrive as a business.

Our menu has evolved significantly over the six years plus that we have opened. Our USP is fresh bread hand baked on site, and the process has been twiddled and tweaked to perfection over the years.

I’ve had some good people come and go over the years, but many are still with me.

One baker in particular (still here) really helped us to take our bread to a much higher level. We spent six months trying different combinations of mixing and proving until we got it

“

Nothing should be a problem. Whether it is dealing with customers or with fellow team members. You need to foster a team based culture where people help each other and very definitely transmits to our much cherished customers.

”

just right. And I guess one of the keys to this business is your staff.

They can drive you barmy but you have to remember they are can only be as good as how they are trained.

OK, I admit, motivation is a factor. You have to somehow get them passionate about what they are doing, which is sometimes difficult when they can start off on as little as 5.93/hour.

So what are the key areas to focus on in a business such as this? I read Chris Evan’s autobiography recently which created each chapter using a top 10 list, and this has inspired me to create my own top ten list of how to succeed in this ultra competitive business; comprising operational, attitude and financial factors: • Rigorous Systems & Procedures.

The end result is quality and consistency - this means that customers should receive the same standard of product and the same portion size every single time they come into the store. Period. In store manuals, quick poster guides, mystery shoppers – whatever it takes to achieve the end game of quality and consistency.

• Speed of Service. Get customers in and out of the door as quickly and efficiently as possible whilst maintaining the highest standards of food quality and consistency of product.

• Attitude. Nothing should be a problem. Whether it is dealing with customers or with fellow

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INDEPENDENT PROFILE

team members. You need to foster a team based culture where people help each other and very definitely transmits to our much cherished customers. Customers should look back fondly at their experience and look forward to their return visit.

• No BS. I personally have a low tolerance level when it comes to BS, which manifests itself in all aspects of this business and in fact all walks of life – it has almost become an accepted norm here in London that people openly BS, you know they are doing it, they know they are, but we all carry on the facade of reality until it is over!

I’m digressing. In my company, if you’ve made a mistake: hold your hands up, admit it, and WE ALL move on and forget about it.

There should be no blame but mistakes have to be pointed out, so that people can learn from where they went wrong and try not to repeat.

• Corner Cutting. Another aspect of life that I’ve noticed virtually everyone seems to do is cut corners at every available opportunity. I see no better example of this than at the operational level of this business, where I see countless instances every day of someone cutting a

52 May 2011 SANDWICH & SNACK NEWS

“

Margins contain a huge amount of information and the more you understand them, the better you understand your own business

”

corner to save time and hassle and it, in fact, results in taking more time and more hassle. I won’t even begin to list them all, but suffice to say it is a constant battle and one which requires a great deal of energy and perseverance.

• Food Hygiene and Health & Safety. A no brainer this one but it has to be in the list. There can be no standard high enough to ensure your food hygiene remains at its impeccable best. I would say, however, that whilst we like to promote a safe environment to work in, the rules regarding this not only for our business but for the UK in general are already over the top and unfortunately are moving in an ever tedious direction.

• Margins. It is absolutely critical

that you maintain a very keen focus on your percentages - food (including waste/staff meals), staff and packaging. Keep a close eye on how they are moving, and in what direction. Allocate some responsibility to maintaining these to your store managers. Margins contain a huge amount of information and the more you understand them, the better you understand your own business.

• EGO. Quite simply, don’t let this get in the way. I see it all the time in business and everyday life. Ego can be a very powerful obstacle, but it is one that can be removed very easily if you are able to control your mind.

• Action & Speed. Don’t get hung up on whether or not an idea will work. If you have put some thought into it and have reached a logical conclusion that there is a good chance of success, don’t hang around, just give it a go! And don’t be afraid of taking actions simultaneously rather than sequentially - push yourself to achieve your goals.

• Failure – don’t be afraid of it.

Learn from it, and move on.

Barry Hampson, Founder, Nuvo Ltd. www.eatnuvo.com

S&SN_133_May11_p50-53_Layout 1 21/04/2011 17:22 Page 53

To advertise call Paul Steer on 01291 636342 May 2011 53

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PACKAGING

RAP launches world’s first hermetically sealed carton food tray at Pro2pa RAP claims to have launched its latest and “most revolutionary food packaging product” at Pro2pa, which took place alongside IFE from 13-16 March 2011 at ExCel. Following on the launch of RAP’s modified atmosphere sandwich wedge on the Continent in 2010, the ‘MA Tray’ has already been adopted by a number of customers in the UK, says the company.

What is said to be the world’s first hermetically sealed carton food tray is a product capable of replacing existing oilbased plastic and metal food trays in the food on the move and ready meal market.

Moreover, with the capacity to

modify the atmosphere within the tray, it also offers substantial product replacement opportunities in the fresh food market, adds the company.

Significantly, the tray offers a product life of three days without modification of the atmosphere within the pack.

Some 20% lighter than a standard plastic tray/film and card sleeve, the product is produced from sustainable forests and will result in a significant reduction in the consumption of metals and plastics in the food packaging chain, says the company.

Adoption of the food tray results in an immediate 80% reduction in plastic consumption. It also abolishes the need for printed sleeves and additional

labelling. The MA Trays are capable of being microwaved and will withstand temperatures up to 180c in a conventional oven. They are also suitable for ambient, chilled and frozen applications. Food manufacturers will be able to adopt the trays with the use of existing MAP machines.

Martin Beaver, sales director of RAP, said: “The MA Tray is a truly revolutionary product with myriad applications over multiple product lines.

It will in due course replace a large part of the oil-based plastic in the food packaging sector. It is undoubtedly the most exciting and truly revolutionary product to emerge from the RAP stable.”

Proseal invests £1.5 million in new manufacturing facility Heat sealing specialist Proseal has invested £1.5 million in a new manufacturing facility, increasing its production capacity to meet continued customer demand and enabling it to capitalise on growth opportunities in the UK and Europe as well as Australia and the USA. The new 18,000 sq. ft unit almost doubles the size of Proseal’s

production site in Adlington, Cheshire to 38,000 sq. ft., which is now divided into dedicated zones for manufacturing and assembly.

Proseal supplies heat sealing equipment to a worldwide customer base, operating across a wide range of sectors in the food industry from sandwiches to ready meals and to fresh meat, poultry, fish and fruit.

Proseal was established in 1998 and from an original staff of just five the business now employs more than 130 people and has established subsidiary companies in Australia and America.

54 May 2011 SANDWICH & SNACK NEWS

Operation Cling Film Speeds Up At French Franks French Franks, a café and sandwich bar specialising in fresh filled baguettes in Newport, Isle of Wight, has recently switched from using traditional cling film cutterboxes to Speedwrap 450 catering dispenser from Prowrap.

Open from 8am am till 5pm, French Franks serves quality fresh fast food to around 400 covers per day.

Food is prepared on the premises throughout the day and this has to be carefully covered with cling film to preserve freshness and maintain hygiene.

The new Speedwrap dispenser from Prowrap is said to be less bulky than many other catering dispensing systems available.

The larger 450, which dispenses 450mm wide x 300m long catering rolls of cling film or aluminium foil, has been designed to take up minimal space on the work top, only fractionally more than the roll of cling film itself.

The product is available in 300mm or 450mm widths with cling films and foils sold in packs of three.

The TT800 Machine

to order or for more information contact us on: tel: +44 (0)8453 700222 fax: +44 (0)8453 700223 email: sales@ashwood.biz website: www.ashwood.biz

in clear PVC with positive snap closure

range

Snack Time

Crown House, Home Gardens, Dartford, Kent DA1 1DZ

S&SN_133_May11_p54-56_Layout 1 21/04/2011 15:24 Page 55

Seals multiple prod ucts

No tool change required The TT800 seals multiple products with no tool change required. Product combinations to choose from

includes: • sandwiches • baguettes • salad bowl • tortilla raps

The sandwich section can be adjustable to seal up to four sizes of wedge.

For more information or to discuss your requirements contact MPE UK Limited (Finance options available) Tel: 01663

732700 Fax: 01663 732900 E-mail: sales@mpe-uk.com

To advertise call Paul Steer on 01291 636342 May 2011 55

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PACKAGING

– Colpac’s secret recipe COLPAC is a well-known name in carton board food packaging and machinery, and has been in business for almost 75 years. Selling to more than 40 countries around the world, the company offers a wide range of stock products and is renowned for its bespoke construction and packaging design.

C-creative, the agency behind its design and marketing success, has a growing client base and an expanding team. The agency have recently recruited two new construction designers and invested in new software. This growing agency, born out of the design arm of Colpac, has a reputation for research, product development and cutting-edge packaging design. Working with retailers and entrepreneurs alike, both here in the UK and abroad, CCreative has grown from strength to strength.

“Colpac has been working with c-

creative for years and is always delighted with the results; from new product development and construction ideas, inspirational creativity through to sound marketing campaigns to really grow the business. Colpac has doubled in size over the past five years and this could not have been achieved

without c-creative. This is why we have never looked elsewhere for marketing and creative support,” explains Managing Director, Neil Goldman.

“Colpac is our biggest customer and we will continue to work with them on all their creative and marketing projects. However, the agency is expanding and has grown considerably over the last few years with a varied client base from multiple sectors,” confirms Head of Marketing, Miriam Drahmane. Head of Creative, Andrea Waller also adds: “Our key competitive advantage is our understanding of packaging design and how design translates onto packaging on varying substrates. Our clients come to us as we save them time, money, and hassle”.

For more information on c-creative services please call 0333 121 0 120 or visit: www.c-creative.co.uk or email at enquiries@c-creative.co.uk

Tri-Star’s Union Jack range flies the flag for foodservice companies Tri-Star Packaging has launched a new range of Union Jack-themed out-ofhome food and beverage packaging to help food-onthe-go and coffee shop retailers and foodservice operators cash in on a series of forthcoming national events.

The Royal Wedding was the first of three major occasions over the next 18 months where the country’s patriotism is likely to come to the fore.

Kate and Will’s nuptials will be followed by the Queen’s Diamond Jubilee in June 2012, which will be marked by a special Bank Holiday. The eagerly awaited London Olympic Games begin just a few weeks later, on 27 July.

Tri-Star’s new, special edition Great British range

includes a Union Jackemblazoned version of the award-winning 4-cup PortaDrink® carrier, which has earned plaudits for the way in which it has transformed the customer experience at numerous major entertainment events.

Also sporting the national flag are a new 12oz cup, suitable for hot and cold beverages, and a

56 May 2011 SANDWICH & SNACK NEWS

medium-sized paper carrier bag, which is ideal for carrying food and beverages.

Kevin Curran, managing director of TriStar, said: “The Royal Wedding, the Diamond Jubilee and the London Olympics will be very important events for foodservice and catering businesses, creating huge one-off commercial

opportunities.

“Our new range has been introduced to help businesses supplying food and beverage products out-of-home to add to the sense of fun, excitement and patriotism that will be experienced by consumers taking part in these occasions. It is perfect, too, for celebrating events such as British Sandwich Week (15-21 May 2011).

“These products are based on our existing range of high quality packaging, which means they will offer excellent performance as well as a point of difference at times when ‘Britishness’ will be at the front of everyone’s minds.”

Tri-Star will be making a donation from every case sold to the Help for Heroes charity.

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NEW PRODUCTS

Heinz set to grow the category Heinz Foodservice has added a new format to its Beanz range - the ‘Heinz Beanz Fridge Pack’. The re-sealable bottle which is available in a 1kg format, can be stored in the fridge after opening, allowing caterers to deal with leftover beans easily with no hassle or wastage.

Following a successful launch in the retail channel and supported by a £3million marketing campaign, the Heinz Beanz Fridge Pack, is now being rolled out into foodservice.

The new 1kg pack is equivalent to two and a half standard cans and will be aligned with the look and feel of the contemporary new label design. The bottle has also been shaped to easily fit on a fridge shelf, providing added convenience for caterers Foodservice outlets can often have baked beans left over from a can after a service which they either have to throw away or transfer into a container to store in the fridge. The Heinz Beanz Fridge Pack eliminates wastage while the resealable screw top lid ensures that once opened, the contents stay fresh for up to five days. Caterers are therefore more likely to get complete usage out of the 1kg pack delivering greater value for money.

It also eliminates the need to shift can left-overs to a fridge appropriate container, saving time and avoiding messy transfers.

After using the Heinz Beanz Fridge Pack, the product’s appeal among caterers was highly evident. In research the fridge pack was described as being ‘time saving’, a ‘better design’ which incurred ‘less wastage’ and was ‘easier to open and easier to store’. It is therefore expected to be an extremely popular and convenient option for foodservice outlets.

Emily Frank, brand manager at Heinz comments: “The new Heinz Beanz Fridge Pack is the latest addition to the iconic Heinz Beanz portfolio which already has a rich history of innovation. We are confident that the Heinz Beanz Fridge Pack will add value to the market and open up new channels, particularly across Bed & Breakfasts, Independent Cafes and Leisure. The pack will be especially useful for small to medium volume breakfast servings, in addition to lunch servings such as jacket potatoes. “

Packaging reduction tastes ‘sweet’ National Flexible, the Yorkshire-based film specialists, have provided a cost-effective packaging solution for Apollo Snacks – one of London’s leading suppliers of pre-packed nuts, snacks, sweets and dried fruits.

With an expansive range of product lines, Apollo were looking for a packaging solution which would avoid the expense involved in originating a registered print for each of its different products. National Flexible’s experience of working with its customers in the area of cost reduction meant that they were well placed to offer the ideal solution – a generic print across the range, potentially saving thousands in repro, origination and printing costs.

The colourful artwork for the bags was provided by London – based designers Dalziel and Pow. The end

result was an eye-catching printed laminate film used by Apollo Snacks to bag product in their factory on automated VFFS packaging machinery – and the new look has helped them make more sales.

National Flexible are the UK’s largest distributor of polypropylene, laminates and special films. Their custom factory is purpose built to be compliant with the latest BRC standards for food-grade packaging, and they have become well known as the preferred supplier of packaging films for the food, bakery, snack, confectionery and contract packing industries.

Tel: 01274 685566.

MPE UK Limited Innovative Packaging Solutions Designed and manufactured in the UK the TT600 Semi Automatic machine is Robust, cost effective and versatile.

The TT600 provides effortless sealing up to 600 packs per hour with pack size adjustment fitted as standard.

With MPE now offering 100% Bio degradable packaging at extremely competitive prices, machine lease options can now be arranged with minimum outlay on machinery.

For a complete machinery and packaging solution contact sales at MPE for a no obligation quotation or arrange for an MPE representative to visit and discuss your requirements.

For more information contact us on:

Tel: 01663 732700 / Fax: 01663 732900 Web: www.mpe-uk.com

www.sandwich.org.uk May 2011 57

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NEW PRODUCTS FEM’s new cutting boards get a grip in the kitchen

ALERT THERMAPEN™ ETI’s Alert Thermapen features all the benefits of the existing thermometers within the range, with the added benefit of indicating when a critical temperature is reached.

This is achieved by the digital display flashing ‘COLD’ between 0 to 5 °C, ‘HOT’ at 75 °C or above or ‘ICE’ at -18 °C or below.

The reduced tip, stainless steel, food penetration probe means that the thermometer reaches temperature in just four seconds, making it over 50% faster than traditional thermometers.

The probe folds back conveniently and safely through 180 degrees into the side of the instrument. The thermometer indicates temperature over the range of 49.9 to 299.9 °C with a 0.1 °C resolution.

The thermometer is available in four colours; white, yellow, red or blue and is ideal for use as part of HACCP and health and safety procedures. The Alert Thermapen thermometer is priced at £50 plus carriage and VAT. Tel: 01903 202151.

FEM’s ‘gripping’ new range of cutting boards promises to be easier to use, safer and more hygienic. Called the Saf T-Grip, the attractive boards have integrated anti-slip grips that hold them steady on the worktop, providing a safe cutting surface. They are available in a range of six colours, for food safety task-coding, and are made of a special co-polymer that won’t warp, even when commercially washed at high temperatures.

The Saf T-Grip range provides the solution to a common problem in the kitchen: how to hold cutting boards steady on a worktop surface. Many chefs still use the messy, unhygienic method of putting a wet towel under the board, just to stop it moving.

FEM’s new boards don’t move, whatever the surface, says the company.

The new boards also feature two

other useful features. Their patented food safety hook means they can be hung to dry thoroughly. It also allows them to be carried and stored easily and hygienically, with no need to touch the surface. Meanwhile the integrated ruler allows chefs to quickly portion foods while they cut.

Tel: 01355 244111.

New E TranSlicer® Cutter A new E TranSlicer® Cutter has been added to the Urschel’s TranSlicer series.

It uses the same 20” wheel and delivers the same types of cuts as its predecessor, the TranSlicer 2000 Cutter. The machine also accepts the same size in-feed of 4” (102 mm) diameter firm products, more compressible products up to 6” (152 mm) diameter, and offers the same production-proven operating principle.

In addition, the E TranSlicer provides a newly designed cutting wheel mount/holder assembly that simplifies cutting wheel changeovers,

says the company. Hinged/sliding access panels offer full access to all key areas of the machine. To further ease washdowns, surfaces are sloped.

Sanitary design ensures that all mechanical components are separated from the food zone.

Electrical cables are slightly raised off of the machine frame to simplify washdowns and alleviate trapped food particulates. The E TranSlicer is available with across-the-line start or with a variable frequency drive.

Other options include a prep table to assist operators and a remote operator stop button. http://www.urschel.com

Joseph Heler Lighter Style Cheese Collection Joseph Heler’s collection of lighter style cheese offers the same exceptional taste and flavour, with an impressive 30% less fat than standard cheese, says the company.

Including Red Leicester, Double Gloucester and Cheddar style varieties, all are suitable for vegetarians and are perfect for sandwich fillers, melted on pizza or grated over jacket potatoes.

A new addition is the famous

58 May 2011 SANDWICH & SNACK NEWS

Swiss-style Gruyere cheese. “The industry’s best kept secret, this strong, sweet, nutty flavour is ideal for toppings and ready meals, melting perfectly for the ultimate string effect.

They may have less fat, but there are no restrictions to their versatility,” says the company.

All of the above are available in 2Kg, 5Kg and 20Kg blocks as well as various grated formats.

Tel: 01270 841500.

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NEW PRODUCTS CSM United Kingdom Launch New White Fudge Brownie Mix CSM United Kingdom has added White Fudge Brownie Mix to the Craigmillar American range of cake mixes.

This versatile mix complements the popular Craigmillar Chocolate Brownie Mix, Carrot Cake, Creme Cake, American Muffin and Extra Moist Cake Mix, which provides a cake for every occasion and offer fantastic sales potential. It is simple to use, just add water and oil to the mix, says the company.

It can be used to make ‘White

Corn Again gourmet popcorn maker The premium, predominantly savoury popcorn market is still very much in its infancy but as the handcooked crisps market becomes increasingly crowded a number of companies are bringing new and exciting flavours to the masses.

Leading the way are Corn Again, the UK's first gourmet savoury and sweet popcorn manufacturer. Based in Consett, County Durham, Corn Again popped into existence in April 2009, founded by husband and wife team Richard and Catherine Furze.

Using only natural ingredients, the couple are making four flavours in 100g bags; 3 of which are savoury (Garlic & Herb, Chilli & Fennel and Salty Sweet) and their latest which is sweet (Sweet Cinnamon Spice).

“Initially we found that people were saying, oh no, savoury popcorn, that is just wrong,” said Catherine. “We couldn’t get over that hump but we found that if we had a sweet variety as well they would try the sweet one and then a savoury one too. It was our entry point.”

Tel: 01207 582691 http://www.cornagain.co.uk/

60 May 2011 SANDWICH & SNACK NEWS

Brownies’ or one of the many recipe variations such as pecan, or orange marmalade, or marble or pipe through Chocolate Brownie batter to create a different slice that will add a new look into your Brownie display and tempt consumers. Bakers can also ‘triplepack’ Brownie into bags or trays so the customer can take home a selection of White, Chocolate and Marbled Brownies.

Tel: 0800 783 4697 www.csmglobal.com/uk.

New 10 litre planetary mixer Pantheon has added a new 10 litre planetary mixer to its range, reckoned to be the perfect size for small to medium bakeries. The PM10 is powered by a durable and dependable 0.75 kW motor while the hard-wearing, all gear driven transmission ensures smooth, friction-free operation across 3 speed settings.

The body of the PM10 is constructed entirely from solid metal and die cast aluminium while the 10 litre mixing bowl and beater, whisk and dough hook are high quality stainless steel.

The mixer features a red, mushroom type stop button which

complies fully with all UK local authorities’ most recent safety guidelines.

For additional safety, all PM10s have a fix on to the guard feeder chute. An alternative version, the PM10-MC which has a connection outlet for Pantheon’s MC Mincing Attachment is also available.

The mixers are (w)485mm x (d)410mm x (h)635mm. Weight is 75 kgs. List price is £1029.

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

Just Spike It! Perfect baked potatoes are said to be quicker and easier with Rational’s new potato baker.

Designed for the SelfCooking Center, it ensures that baked potatoes are cooked perfectly, with crisp skins and light and fluffy insides at the touch of a button. The 1/1GN potato baker accessory can hold up to 28 potatoes at a time.

The potato baker has spikes that conduct heat right to the centre of the potatoes so that they are cooked up to 50 per cent faster than by conventional methods. Corn on the cob, a notoriously difficult menu item, can also be cooked so it is tender and juicy. Using the potato baker and the special settings on the SelfCooking Center, baked potatoes can be ready in under 30 minutes, while

sweetcorn only takes 10 minutes.

Built to withstand the demands of a busy kitchen, the potato baker is extremely robust and can be cleaned in a commercial dishwasher.

The high-tech SelfCooking Center is designed to save time and money in the commercial kitchen, by streamlining and automating cooking processes, cutting cooking times, minimising waste and making heavy-duty oven cleaning a thing of the past.

Tel: 0800 389 2944 or call +44 800 389 2944. www.rational-UK.com.

S&SN_133_May11_p57-61_Layout 1 21/04/2011 15:25 Page 61

Ravensbourn Rav Container Systems

Limited

Limited

Specialist bakers of traditional quality Bread, Morning Goods and Confectionery products.

What W hat ever ever your your container container requirements...

We are established suppliers to the manufacturing and catering sectors. Bespoke and niche products are our speciality.

Please contact the bakery on 01226 382877, email sales@fostersbakery.co.uk or visit our website at www.bake-it.com for more information.

...what ever quantity what ev er the quan tity

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Don’t news, Don’t forget ffor orget to to check our website we ebsite for all the latest latest news, off ffers ers and our full rrange ange of products products offers

www.ravensbourn.co.uk www.ravensbourn.co.uk Contact us on t: 01283 500 525 Contact avensbo e: sales@r sales@ravensbourn.co.uk

The Enterpack Solution • Fully automatic tray sealer • Ideal for delis, ready meals and sandwiches • World’s largest manufacturer of tray sealers

• Easy to use - just plug in and go • Over 400 different trays available • Full demonstration available • Leasing options (pay monthly)** FROM

£4.25 RR

The Enterpack Sandwich Wedge Range +

• • • •

TY

D

O VIDE

3

A

LE

YEAR W

LAB

R

P

AV

AI

ININ RA

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VIDEO

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PER DAY

AN

Available custom print - black, white or kraft Unique Internal Barrier for 3 days shelf life Leak and stain proof Compostable/bio-degradable available

• FSC (forest stewardship council) approved • Free printing subject to minimum order of 50,000

www.enterpack.co.uk

Tel: 01327 810011 * Limited Promotion

** Leasing available subject to status. Full written details on request.

Conditions apply.

All prices quoted subject to VAT.

To advertise call Paul Steer on 01291 636342 May 2011 61

S&SN_133_May11_p62-63_Layout 1 21/04/2011 15:25 Page 62

BSA NEWS BSA Annual Luncheon This year’s British Sandwich Association Annual Luncheon is to be held at the Waterloo Brasserie, London on June 16.

The event, which coincides with the Association’s AGM, is for members and guests only.

BSA Olympic Voucher Scheme The British Sandwich Association is working with members to provide a food service system for volunteers involved in the Olympic Games next year. A register is being put together of members wanting to be involved in the scheme. Full details are being circulated to members or can be obtained by emailing BSA Director Jim Winship at jim@sandwich.org.uk Responsibility Deal The Association has written to the Department of Health supporting its Responsibility Deal to work to help improve public health. It has, however, stated that it is unable to make a commitment to specific targets for salt, fat etc. as it cannot do this collectively on behalf of members. The Association already encourages the industry to provide clear information on pack and at pointof-sale to enable consumers to make a reasoned choice.

Technical Award The Association has agreed to introduce a new technical award in 2012. The award will aim to recognise and encourage technical development and innovation across the industry, from operators to suppliers. It will also take into account technical developments inspired by individuals within the industry.

Crime Initiative The Association is liaising with the Metropolitan Police to draw up guidelines for sandwich bars and cafes on how to deal with crime. It is also exploring ways of setting up a national intelligence system for alerting retailers to crime problems in an area. Details will be circulated to members when they become available.

62 May 2011 SANDWICH & SNACK NEWS

Introducing

Vouchercloud Members can now take advantage of a new marketing tool following agreement between the British Sandwich Association and Vouchercloud, rated the UK’s leading consumer voucher app by the Sunday Times, Sun and Daily Telegraph with over 1.3 million downloads.

Vouchercloud enables businesses to run voucher promotions over mobile phones, providing consumers with an instant incentive visit their outlet.

Furthermore, because it is localised, even individual sandwich shops can use it as a means of promotion – and you can change the promotions from week-to-week, month-to-month or even day-to-day. You can also control how many vouchers each person gets with each voucher campaign as well as how many in total can be redeemed.

With every redemption you also receive a digital receipt.

For the consumer, the apps are free to download, free to use and deliver a fantastic range of money-saving offers from popular national brands, such as Odean and Vue cinemas to Debenhams, as well as local businesses.

Using GPS technology, vouchercloud instantly identifies the deals nearest to where the consumer is located when they are out and about. Alternatively, they can choose any location they will be travelling to in the UK to check out what’s on offer.

Food, drink, entertainment, leisure, travel professional services and

shopping – they’re all there, with new ones added every day. So there is a real benefit.

Vouchercloud is also extremely user friendly.

To use the app: 1) Consumers simply browse for an offer by category or using the search facility; 2) Read the terms and conditions; then 3) When in-store, press the USE VOUCHER button, show the next screen when paying and press SHOW CODE when prompted to do so.

The voucher use is then recorded through the system.

In setting up an arrangement with Vouchercloud, the Association has agreed a 12.5% discount for members off the annual rate for a business to use the system. For a small sandwich bar, this brings the annual cost down from £199 + VAT to £174 + VAT. Any members wishing to take up this offer (or get more information on it ) should contact Tony Lorimer at the Association on 01291 636331 (tony@sandwich.org.uk) to obtain the special discount code.

S&SN_133_May11_p62-63_Layout 1 21/04/2011 16:48 Page 63

Where quality of service counts

For all your labelling, barcoding, scanner & printer solutions...

• Fast turnaround • Competitive prices

Contact us for a comprehensive brochure Supplyline House, Oakendene Ind. Estate, Cowfold, RH13 8AZ

Tel: 01403 865 111 Fax: 01403 865 222 / 999 E-mail: supplyline@hotmail.com

www.supplylineid.com International Sandwich & Snack News magazine is published six times a year and distributed on subscription of £55 per annum to all those involved in the sandwich industry. There’s also free access to our advice lines, and free access to our information services on the internet.

Type of business (please tick as appropriate) Sandwich Bar/Cafe Supplier

Buyer

Bakery Outlet

Vending Company

Sandwich Delivery Outlet

Producer

Agency/PR Would you like to receive

information on full membership of the British Sandwich Association?

YES

NO

Mr/Mrs/Ms. Forename.................................Surname................................

Position....................Business/Company:...............................

Address: ................................................................................ .............................................................................................. ...........................................Post Code:..................................

Tel:.......................................e-mail:........................................

PAYMENT £55 Cheques should be made payable to Sandwich & Snack News.

Alternatively, if you wish to pay by Credit Card, please enter your details below.

Card No: Expiry date: Name on Card: House No:

Valid From: Last 3 digits of Security No. on Reverse:

Post Code: (security purposes only)

Please return this form, with the appropriate remittance,to: Sandwich and Snack News, Association House, 18c Moor Street, Chepstow NP16 5DB

To advertise call Paul Steer on 01291 636342 May 2011 63

S&SN_133_May11_p64_Layout 1 21/04/2011 15:26 Page 64

BSA MANAGEMENT COMMITTEE 2011 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN Nigel Hunter (Consultant) VICE-ChAIrMAN Felicity Aylward (BP) ThE COMMITTEE Andy Valentine (Ginsters) - van sales Kelly Johnson (Sainsbury’s) - multiple retailer Mark Arnold (Brambles) - producer Sally Gabbitas (Tri-Star) - supplier Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) - sandwich bar chain Clare Langford (Pret a Manger) - sandwich bar chain

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.

Catherine Moroz (Bagelmania) - sandwich bar

▲ To provide a source of information for the industry.

Joe Street (Fine Lady) - baker

▲ To provide a collective voice for all those involved in the

SECrETArIAT JiM WiNSHiP Director

52 May 2011 SANDWICH & SNACK NEWS

▲ To promote the consumption of sandwiches. making, distribution and retailing of sandwiches and to represent the views of the industry.

www.sandwich.org.uk

S&SN_133_May11_p65-72_Layout 1 21/04/2011 15:27 Page 65

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

BuckinghAm Foods Ltd Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Mark Keating Tel: 01908 838900 Fax: 01908 838920 mark_keating@buckfoods.co.uk www.buckinghamfoods.co.uk dAiLy BreAd Unit 23 Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: David Singh Tel: 01582 401177 Fax: 01582 401177 munch@dailybread.ltd.uk david@dailybread.ltd.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 Ltd (London) Lords House, 665 North Circular Rd, London NW2 7AX Contact: David Guy Tel: 0208 208 6120 Fax: 0208 830 7137 david.guy@foodpartners.co.uk www.brambles.co.uk Food PArtners Ltd (middLesBorough) 13-15 Drake Court, Riverside Business Park, Middlesborough TS2 1RS Contact: Guy Truman Tel: 01642 230316 Fax: 01642 230093 david.guy@foodpartners.co.uk www.brambles.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

FreshwAy chiLLed

greencore

Foods

sAndwiches –

Stafford Court,

tweLvetrees

Stafford Road,

Prologis Park,

Wolverhampton

Twelvetrees Crescent,

WV10 7EL

London E3 3JG

Contact: Mr Alan Wright

Tel: 0207 536 8000

Tel: 01902 783666

Fax: 0207 536 0790

Fax: 01902 781141

Contact: Steve Maloney

info@freshway-

steve.maloney@greencore.com

foods.co.uk

www.greencore.com

ginsters Ltd

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

83 Tavistock Rd, Callington Cornwall PL14 3XG Contact: John Want Tel: 01579 386 200 Fax: 01579 386 240 John.Want@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,

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

Tel: 01909 512600

chantelle@freshnaturallyorganic.co.uk

Fax: 01909 512708

www.freshnaturallyorganic.co.uk

www.greencore.com

Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones

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@impress-sandwiches.com www.impress-sandwiches.com kerry Foods IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033 www.freshways.ie 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

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

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

www.sandwich.org.uk May 2011 65

S&SN_133_May11_p65-72_Layout 1 21/04/2011 15:27 Page 66

BSA Suppliers Index AdvAnced Food technoLogy Ltd Wenman Road, Thame Ind. Est, Thame, Oxfordshire, OX9 3SW Contact: Paul Jones Tel: 01844 217303 Fax: 01844 212341 sales@intl.grotecompany.com www.grotecompany.com 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

Bd Foods 68 Castleham Road, Castleham Industrial Estate, St. Leonards-on-Sea, East Sussex TN38 9NU Contact: John Davis Tel: 01424 853000 john@bdfoods.co.uk www.bdfoods.co.uk

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 Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO

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

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 chArLes JArvis Fine Foods Units 3&4, Ilford Trading Estate, Paycoke Road, Basildon, Essex SS14 3DR Contact: Alan Jarvis Tel: 01702 545111 Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.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 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

66 May 2011 SANDWICH & SNACK NEWS

dAiLy BreAd Unit 23, Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: David Singh Tel: 01582 401177 Fax: 01582 401177 munch@dailybread.ltd.uk david@dailybread.ltd.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

dAirygoLd Food ingredients uk Lancaster Fields Crewe Gates Farm Crewe, Cheshire CW1 6FU Contact: Alison Taylor Tel: 01270 589136 Fax: 01270 530726 Ataylor@dairygold.co.uk 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

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

discovery Foods Ltd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 rbarzda@discoveryfoods.co.uk www.discoveryfoods.co.uk

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

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

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 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 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

S&SN_133_May11_p65-72_Layout 1 21/04/2011 15:27 Page 67

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 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

mission Foods euroPe Ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sarah Murphy Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk

SUPPLIERS

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 newtech Stoke Mill, Sharnbrook, Bedfordshire MK44 1NP Contact: Phil Waters Tel: 01234 783 680 sales@newtech-ltd.co.uk www.newtech-ltd.co.uk 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 Kingâ&#x20AC;&#x2122;s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: John Hale Tel: 0870 728 1111 www.rankhovis.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, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk

www.sambrownefoods.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 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: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@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

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 Foodservice Ltd Pendle Trading Estate, Chatburn, Clitheroe, Lancashire BB7 4JY Contact: David Pratt Tel: 01200 449711 Fax: 01200 440084 tfsmarketing@live.com www.totalfoodservice.co.uk totAL PAckAging systems Unit 12, Saturn Business Park Fairfield Industrial Estate Hixon, Staffordshire ST18 0PF Contact: Katie Rose Tel: 0845 6430035 Fax: 0845 6430036

westBridge Foods 32 Church Street, Malvern WR14 2AZ Contact: Graham Kingston Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridge-foods.co.uk www.westbridge-foods.co.uk

zwAnenBerg Food uk Ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk Linked AssociAtion

katierose@totalpackagingsystems.com

www.totalpackagingsystems.com 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

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

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/

the seAFood comPAny (Anchor Seafoods Limited & Cromer Crab Company) Devonshire House, Handcross, West Sussex RH17 6BJ Tel: 01444 400363 Fax: 01444 400949 Contact: Sarah Goulding sarah.goulding@findusgroup.com www.theseafoodcompany.com

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

S&SN_133_May11_p65-72_Layout 1 21/04/2011 15:27 Page 68

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 Fresh Chiltern Bakeries Heathrow Bakery Panitaly Rank Hovis Speciality Bri-Tal (Foods) Ltd Delifrance Heathrow Bakery Panitaly 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) BD Foods English Provender Co Leathams Pettigrews The Ingredients Factory 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

consuLtAncy Food Analytical Laboratories Ltd crisPs Southover Food Company Ltd design & BuiLd consuLtAncy Advanced Food Technology Colpac MTC Insulation Solutions Ltd Total Packaging Systems deLivery vehicLes Jiffy Trucks Ltd dressings, sAuces And mAyonnAise Dips The Ingredients Factory Dressings Ancient Recipes (Solway Veg Ltd) English Provender Co. Spreads KK Fine Foods Plc Milk Link Mayonnaise BD Foods Caterers Choice Cheese Cellar English Provender Co. Fridays Just Egg Piquant Rich Sauces Unifine Sauces & Spices Mustards BD Foods Unifine Sauces & Spices Southover Food Company Relishes BD Foods Beacon Foods Southover Food Company Ltd Sauces & Ketchups BD Foods Ancient Recipes (Solway Veg Ltd) 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) Newtech Conveyors Advanced Food Technology Deighton Manufacturing (UK) MPE UK Ltd Total Packaging Systems Cutting equipment Advanced Food Technology Labels Allstat Planglow Labelling Systems

68 May 2011 SANDWICH & SNACK NEWS

Labelling Systems/Barcoding Allstat Planglow Labelling Systems Total Packaging Systems Machinery MPE UK Ltd 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 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 vegetABLes Canned Vegetables Food Network Ivory & Ledoux Ltd Martin Matthew & Co Chargrilled/ Roasted Beacon Foods 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 Tomatoes Beacon Foods Caterers Choice Food Network Ivory & Ledoux Ltd Leathams Plc Martin Matthew & Co. Unsoy Food Industries (UK) Ltd viennoiserie Southover Food Company Ltd

S&SN_133_May11_p65-72_Layout 1 21/04/2011 15:27 Page 69

International www.borgesius.nl Contact: Emiel Boogaard

Sandwich Manufacturers

Fres co srLA socio unico Via Don Bosco N.2 43029 Traversetolo, Parma, Italy Tel: 0039 0521 842 611 Fax: 0039 0521 844 141 Contact: Alessandro Bettini

ALimentos dAiLy Fresh s.A. Avendia El Parque 423 Golf de Manquehue Lo Barnechea, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Felipe Mustakis Email: ja_perez@dailyfresh.cl

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

BeLL Ag Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66 baenzigerm@bell.ch www.bell.ch Contact: Markus Banziger Borgesius convenience Marconistraat 8 8912 AX Leeuwarden, Holland Tel: 0031 58 2348 455 Fax: 0031 58 216 0720 e.boogaard@borgesiusconvenience.nl

sigmA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: 00357 5 363 968 Fax: 00357 5 346 131

snAck suPPoPrt 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 BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd orgAnic Products Sigma Bakeries Ltd sAndwiches Borgesius Convenience Fres Co Nordic Lunch AB Super Snack sAndwich FiLLings (prepared) Sigma Bakeries Ltd sPeciALity BreAds Sigma Bakeries Ltd

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www.sandwich.org.uk May 2011 69

S&SN_133_May11_p65-72_Layout 1 21/04/2011 15:27 Page 70

CL ASSIFIEDS

RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Snacks for Special Diets Doves Farm Foods mill and bake delicious healthful products that are suitable for special diets, including: Cookies and biscuits in bulk or twin packs A selection of vegan and gluten free flapjacks and cereal bars Catering packs of gluten free mix for batter, sponge and custard Find out more information and order online at www.dovesfarm.co.uk or call our sales team on 01488 684 880

70 May 2011 SANDWICH & SNACK NEWS

S&SN_133_May11_p65-72_Layout 1 21/04/2011 15:27 Page 71

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Importers, Stockholder & Distributors Supplier to manufacturers of sandwich, fillings & ready meals. The foodservice, wholesale & retail trade. Product approval by leading UK & EU manufacturer and retailers.

Affiliated offices in Thailand, Vietnam, China, Indonesia.

H&T Walker Ltd Est 1876 Goddess House, Helford, Cornwall, TR12 6JX

Tel: 01326 231800 / 07824 325480 Mobile: 07824 369036 Fax: 01326 231758 Email: et@goddessfoods.co.uk / tanya@goddessfoods.co.uk www.goddessfoods.co.uk

www.sandwich.org.uk May 2011 71

S&SN_133_May11_p65-72_Layout 1 21/04/2011 17:24 Page 72

A pperfect errfec ectt summer? ssu um u mm m mer m er?

It’s It t’s in in tthe th hee bag! h b ba agg! a We’re W e’re getting ready ready ffor or a fan fantastic tastic summer!

Haz Hazeldene eldene FFoods oods LLtd td W Walthew althew House Lane M Martland artland Park Park W Wigan igan WN5 0LB t 01942 219910 f 01942 219940 e enquiries@hazeldene.co.uk enquiries@hazeldene.co.uk www.hazeldene.co.uk www.hazeldene.co.uk