Sandwich & Snack News - Issue 134

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 134 JuLY 2011

Now that’s what we call a Sand Wedge!

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Contact Hazeldene Foods Limited on t 01942 219910 f 01942 219920 e enquiries@hazeldene.co.uk www.hazeldene.co.uk

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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

DON’T MISS AN ISSUE TO SUBSCRIBE CALL

01291 636338

SUBSCRIPTIONS tonY lorimer t: 01291 636338 tony@jandmgroup.co.uk

To Today day

Tomorrow To morrow

SUBSCRIpTIONS COST £55 pER ANNUM Comment Page 10 - Dan Schickentanz, the respected artisan baker and owner of two DeGustibus sandwich bars in London, looks at the changing fortunes of quality bread and the role of consumer power Page 12 - The Earl of Sandwich could be looking at “a big pot of gold” with his new London sandwich bar, if some of the initial teething troubles are sorted out, says Nellie Nichols British sandwiCh week Page 16 - British Sandwich Week saw a massive media publicity campaign and a variety of activities around the country sandwiCh designer of the Year Page 20 - Greencore sandwich developer Sumaya El Kroni drew heavily on Moroccan influences to come up with her winning sandwich

Pro ovviid diin ng n gg reea at ssa allla a ad a d, Providing great salad, co c om mee rain rra aiiin a no sh hiiin nee! n come orr shine!

Hazeldene Foods Foods Ltd Ltd Walthew Walthew House Lane M artland P ark W igan WN5 0LB Hazeldene Martland Park Wigan enquiries@hazeldene.co.ukk www.hazeldene.co.uk www.hazeldene.co.uk t 01942 219910 f 01942 219940 e enquiries@hazeldene.co.uk

sammies awards Page 22 - All the results from the Awards Dinner indePendent”s diarY Page 40 - Cost rather than welfare considerations tend to be at the forefront of customer choice, reflects Derby sandwich bar independent Sally Curme daY in the life of Page 36 - Chris Brazier is the event manager for lunch!, the UK’s only dedicated trade show for the quality lunchtime foodto-go market, taking place at London’s Old Billingsgate on 2930 September.

BSA Supplier Member Martin Mathew has moved offices from Cheshunt, Herts to:

50a St Andrews Street, Hertford, Herts SG14 IJA All other details remain the same apart from fax numbers, which are now:

01992 210177/01992 210178

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 ©Published by J&M Group 2006. association house, 18c moor street, Chepstow, monmouthshire nP16 5dB In association with The British Sandwich Association.

PHONE +44 (0) 1291 628103 FAX +44 (0) 1291 630402 WEB www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests

www.sandwich.org.uk July 2011 3

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NEWS Bexhill catering company fined £1,815 Bexhill company Trafford Catering has been fined £1,815 as a result of environmental health offences.

Following a customer complaint about one of the company’s sandwiches, Rother District Council environmental health officers visited the business last November, to find food prepared in an area with filthy floors, dead flies, cobwebs, and greasy walls, reports the Bexhill Observer.

Hastings magistrates heard that the company hadn’t been given staff food hygiene training and that officers had noticed one member of staff using the same towel to wipe their hands and then wipe down the food-prep surface.

There was no soap or hand towels at the wash basins and food preparation surfaces were not disinfected during use.

A window behind the cooker was open and exposed to the gutter outside, with bird feathers and excreta.

A food cupboard had collapsed and not been repaired and high risk food was not refrigerated.

Officers also noted frozen sausage meat defrosting on the lower shelf of a table.

Nicholas Montague, the owner of Trafford Catering, was given fines totalling £1,815 by magistrates.

Trafford Catering had been inspected prior to the hearing and cleaning standards have improved, although some work is still needed.

Richard Parker Harding, Head of Environmental Health for Rother District Council, said: “We cannot lower standards of hygiene and safety even in these difficult economic times.

“Our priority is the protection of public health. When complaints are made, we will investigate. It is also important that the majority of food businesses that do comply with the law are not at an economic disadvantage to those that do not.”

4 July 2011 SANDWICH & SNACK NEWS

Failed Northern Foods bid costs Greencore €13.1m Greencore failed bid for Northern Foods has cost the company around €13.1m - equivalent to about 5% of the company’s market value. In fact, half year profits would have doubled if the company had not incurred a total of €13.6m of exceptional costs, much of it relating to the failed merger.

Announcing recent half year results, chief executive, Patrick Coveney admitted that the merger bid had been “a lot of money, I am very conscious of that. But we were pretty comfortable that we got the service.” This included securing a £250m refinancing package and working through the legal complexities of the proposed combination.

Despite severe weather disruption hampering deliveries and sapping demand in December, the retail value of Greencore sandwich sales for the half year to 25 March rose by 8.4% in a market up 2.6%. The company posted a half-year pre-tax profit of €2.48m (£2.16m), down from €10.74m for the same period last year.

And despite price rises caused by increased ingredient costs, Greencore

saw stronger demand for its higher-end sandwiches and alternative lunchtime options such as sushi, wraps and salads.

One explanation is that costconscious office workers are trading up and increasingly buying supermarket takeaway sandwiches to eat at their desk rather than visiting higher priced restaurants and sandwich bars, he said.

Greencore makes over 200m sandwiches a year for shops including Sainsbury’s, Asda, Co-op, Morrisons and Boots. The business also makes other convenience food products and its “food to go” division accounts for 80% of group sales.

Calder Foods execs prepare for the Great Lakeland Challenge Calder Foods executives are preparing to compete in one of the country’s toughest challenges this September - the Ford Ranger Great Lakeland Challenge.

The event involves canoeing 10 miles up Lake Windermere, England’s longest lake, cycling 26 miles over Wrynose and Hard Knott, the steepest passes, and an 8.5 mile run over the country’s highest mountain.

The tough triathlon has to be completed in less than 12 hours.

The team, from Carlisle’s Calder Foods factory, are no

strangers to the event. Joint managing director Nigel Harrison and his sales director brother Mark have completed the challenge on two previous occasions. Nigel’s brother-in-law and joint MD Paul Barker and business development manager Lee Frizell have each completed it once before.

The team plans to raise £7,000 for the Wooden Spoon charity and to beat their previous best time.

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NEWS

Upper Crust launches baguette ad campaign Upper Crust, part of the SSP portfolio, has launched its first ever UK advertising campaign as part of a £250,000 investment to support its baguette and coffee offer.

SSP UK, which owns and operates 68 Upper Crust units at train stations and airports across the UK, will use the tongue-in-cheek campaign to focus on their baguette and coffee offer through outdoor, radio and experiential activity.

Tony Keating, chief executive of SSP UK, said: “Many of the major coffee shop brands have focused on the quality of their coffee or the journey of their beans, but nobody has ever understood how we really feel in the morning and why we need that first cup of coffee - until now.

“The campaign also demonstrates the strength of our baguette range too, without boring consumers with stories of wonderful ingredients and healthy options as we have seen all too often. We understand the needs of thousands of people who just want a good, honest and, crucially, fresh baguette on-the-go.

“We believe this is the first advertising campaign to focus so heavily on baguettes and the level of investment that we have put into this campaign demonstrates our commitment to the Upper Crust brand.”

LONDON-based wraps chain POD has secured £3.5m of new funding to open 11 more shops across the capital, taking it up a tally of 25 by next summer.

Locations where the company is looking for new premises include the West End, Shoreditch, Regents Place, Paddington and Bishopsgate over the next three months, with further openings planned for the Autumn. £2.5m of the new finance comes from its current backer investor JGR Capital, while the remainder comes from founding shareholders and the Enterprise Finance Guarantee Scheme via Natwest Bank.

MD Tim Hall also plans “massive expansion” within ten years, both in the UK and internationally. “Finding high quality sites lies at the heart of future success, but curiously there hasn’t been a big increase in available property during the recession,” he said recently.

The company is particularly strong on functional foods and emphasises its environmental credentials.

Importers to the sandwich industry

Greggs new sandwich filling depositors Greggs has invested in automation to improve its depositing of sandwich fillings into trays for distribution to its nationwide outlets.

1 kilo and 600g sealed trays had previously been hand- filled to avoid damage to the delicate particulates in sandwich fillings, such as sliced chicken breast or prawns made more difficult by the high ratio of protein to dressing.

Raque Food Systems, known for high speed Ready Meals, Pizza and Pie Production Systems, has supplied a variation of its standard production filling machine, allowing deposits in excess of 1kg per single shot.

The filler design

POD secures £3.5m expansion funding

maintains product integrity, delivers consistent deposit weights cleanly and with significant speed increase benefits, says the company.

The increased speed has led to a reduction of costs by removing all of the hand filling and cutting production time.

Raque has now supplied three depositors to handle Greggs sandwich fillings, all delivering the same benefits and cost savings.

Cooked chicken, tuna and roast duck meat

deliveries nationwide s from 1 pallet to container

U M

UNIVERSAL MEATS (UK) LTD

Universal Meats (UK) Ltd

Hall Place, Sevenoaks, Kent TN15 0LG

Tel: 01732 760760

www.universalmeats.com

www.sandwich.org.uk July 2011 5

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NEWS

Tuna baguette tops Pret’s top ten sandwiches PRET A Manger has revealed that its Pole & Line Caught Tuna Baguette is top of the list of its customers’ favourite sandwiches around the country.

The freshly baked baguette with sustainable skipjack tuna, cucumber and mayo with flat-leaf parsley and spring onions is the top seller (by volume) at Pret’s 223 shops across the country.

Sandy Collyer, Head of Food at Pret, said: “The baguette is a great value, tasty snack, rich in zinc and iron, it offers a source of protein and is low in saturated fat.

“However, it also appeals to the ethical side of our customers. The fish comes from sustainable stocks and money is donated to charity from every sale. All these ingredients have made it the top seller across our UK shops.”

Runner-up in the Pret sales league was the Italian Prosciutto on Artisan Baguette followed by the Classic Super Club sandwich, Posh Cheddar & Pickle Baguette and Free-Range Egg Mayo sandwich.

Greencore in sale talks?

SANDWICH manufacturer Greencore is rumoured to have held talks with private equity companies over a potential sale of the group, months after it failed to buy rival chilled foods and sandwich manufacturer Northern Foods.

The Dublin-based company is said to be exploring its options after failing to land the takeover. The company, run by chief executive Patrick Coveney, is also considering approaches for other companies in the sector including Uniq, which is valued at about £100m. Uniq was put up for sale when its pension fund trustees took control of the group.

Pret’s UK Top 10 Sellers: 1. Pole & Line Caught Tuna Baguette 2. Italian Prosciutto On Artisan Baguette 3. Classic Super Club 4. Posh Cheddar & Pickle Baguette 5. Free-Range Egg Mayo 6. Scottish Smoked Salmon 7. Hot Wrap - Jalapeno Chicken 8. Wiltshire-Cured Ham & Greve Baguette 9. Chicken & Avocado 10. Hot Wrap – Swedish Meatball Ragu The company released the list of top sellers to coincide with the launch of British Sandwich Week from Sunday, May 15 to Saturday, May 21.

There were regional variations though. In Bristol, for example, the company’s top seller was its Classic Super Club, made with malted wholegrain bread, chicken breast,

beech-smoked bacon, tomatoes, salad leaves, mayo and seasoning - the top seller at Pret’s two shops in the city in Cabot Circus and Queen’s Road.

Ten pence from each £2.69 tuna baguette goes to the Pret Foundation Trust set up to alleviate poverty in the UK, focusing on the plight of the homeless in particular.

Food Partners team up with Palmer and Harvey Food Partners has teamed up with wholesaler Palmer and Harvey to distribute its URBAN eat range of sandwiches, snacks, prepared fruit and salads to around 8,000 independent convenience stores across the UK. Palmer and Harvey Category marketing manager Emma Miles explains: "Historically we have not been able to offer our customers a sandwich solution through our depots and have increasingly felt it was something that was missing from our chilled portfolio.

"When we saw the brand we knew that it was exactly what we were looking for; not only does it have terrific on shelf

impact but more importantly the sandwiches are some of the very best we have tasted.

"We were already working with Food Partners in other areas and have always found them a very easy company to do business with so adding the brand to our portfolio made perfect sense."

Food Partners' Category Marketing Manager Ben Smeal is equally delighted with the new partnership: "The brand has gone from strength to strength since we launched it last summer and securing this new relationship with Palmer and Harvey just serves to underline the broad appeal of the range.”

Palmer and Harvey is offering customers a full

range of URBAN eat products including sandwiches, salads, fruit and snackpots. All products come in environmentally friendly packaging and are free from artificial flavours, colours or sweeteners.

6 July 2011 SANDWICH & SNACK NEWS

e

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NEWS

Pembroke sandwich bar faces fine over illegal worker A sandwich bar worker is to be deported after being found to be working illegally in Pembroke, following a series of raids on county businesses.

At Jay’s Sandwich Bar a Ghanaian woman was found to have stayed in the UK illegally after her visa had expired.

The sandwich bar now faces a penalty fine of up to £10,000 unless it can provide evidence that the correct checks were carried out before employing the illegal worker.

Julian Smith, who heads the UK Border Agency’s local immigration team for

south west Wales, said: “We carry out frequent visits to businesses across Pembrokeshire when we receive information about suspected immigration offenders.

“If people ignore our immigration laws, we will find them and look to remove them from the country. We are sending a simple, clear message to people flouting the law – more raids are planned and you will be caught.”

The illegal worker was placed on immigration bail and must report weekly to a local police station while the UK Border Agency arranges her deportation.

Gloucester sandwich shop ‘struggling to stay open’ A Gloucester sandwich shop owner is "struggling" to stay open after vandals caused damage to the business on two separate occasions.

TJ's Take-Away’s Cheryl Metcalfe said that thieves had initially broken in and caused damage estimated at £500, although nothing was

taken.

Around a week after this a large window was kicked in at a cost of £1,000 to repair.

This followed an incident about this time last year. “It is awful. I am really fed up and we are struggling," she said.

The business is also being hit by local roadworks.

Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk

New sandwich bar openings

Reading PS Sandwich & Dessert Bar has opened its second shop in Reading.

To celebrate the opening, the owners launched a competition open to all public sector workers who have made a real difference to the local community and gone beyond the call of duty for Reading.

Scunthorpe A new sandwich bar, Buttylicious, has opened in Scunthorpe town centre.

Founder Tammy Metcalfe said: "When we saw the shop was vacant, we decided it was an opportunity too good to miss. I have worked in sandwich shops for 15 years, so thought it was about time I made the step up to running my own business. I think the secret to success is providing good homemade food, made with fresh ingredients by friendly and familiar faces."

Burnley Carol Rodriguez, the mother of Burnley’s England Under 21 football star “Jay Rod”, has opened CJ’s Sandwich Shop in Briercliffe Road Shopping Centre, Burnley.

Great Lever, Bolton Pauline Sandiford and Pat Colgan have reopened their sandwich shop, Park Pantry, in Great Lever, Bolton after a fire in the premises last August, thought to be arson.

The friends built up the business from scratch, opening the shop in November 2002.

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

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NEWS

RSPCA launch sandwich ‘fairer fillings’ campaign The survey also found that: • Seventy four per cent of respondents who make sandwiches at home at least once a week stated it was to save money.

A new YouGov survey commissioned by the RSPCA indicates that consumers regard cost as the most important factor when choosing a sandwich at lunchtime, with little consideration given to higher welfare fillings.

When asked how important they considered animal welfare to be when buying food, just over half of UK adults (51 per cent) thought it to be important.

However, consideration of welfarefriendly produce dropped to about one in 10 (11 per cent) when shopping for sandwiches compared to factors such as cost (60 per cent), type of flavour (52 per cent) and appearance (39 per cent).

The research, commissioned by the RSPCA to mark British Sandwich Week, also found lunchtime shoppers were equally as concerned about a quick turnaround, with 64 per cent of respondents who buy sandwiches ‘on

the go’ saying they take less than one minute to choose their sandwich from a shop display.

The RSPCA launched a consumer campaign, called ‘Fairer Fillings’ aimed at encouraging people to consider what they put into their daily sandwich during British Sandwich Week 2011 and think about the conditions the animals have lived in.

“Animal welfare is an increasing priority for food shoppers, and retailers are providing more ranges of higher welfare produce all the time,” said Eloise Shavelar, RSPCA farm animal campaign manager. “Nowadays, more and more consumers are choosing higher welfare meat and eggs as part of a weekly food shop, but when it comes to making or buying a sandwich for lunch, people rarely think about animal welfare.”

• Full time students are the most ethically conscious when it comes to buying lunchtime sandwiches, with 16 per cent of students considering the use of higher welfare products compared to 11 per cent of workers and 9 per cent of retirees.

• Nineteen per cent of people start thinking about what to have for lunch the day before!

“Buying a sandwich with a Fairer Filling can be a challenge as it can be fairly difficult to find ‘food on the go’ that contains higher welfare products or provides labelling that details how animals have been farmed. We need our shops to provide more animal welfare friendly sandwiches,” Eloise Shavelar added.

The total sample size for the research was 2097 adults with the fieldwork undertaken between 21st - 26th April 2011.

Little Chef rolls out new Good To Go deli concept Little Chef is rolling out a new deli concept across its 160-strong estate as part of a £20m three-year refurb project.

The ‘Good to Go’ deli concept will include sandwiches made on the premises. Customers can choose a ready-made sandwich off the shelf or have a bespoke option made for them. There will also be mini meals to take away in the form of foodie pots.

There will be a strong ethical sourcing

component with ingredients including freerange British eggs, freerange chicken, fish caught from sustainable sources and the tea and coffee from fair trade and rainforest alliance. The company is using some regional suppliers such as Essex company Shaken Udder for premium milkshakes, Colchesterbased Fairfields Farm Crisps, Wicks Manor’s best-quality sausages and Tiptree jams.

RCapital, which rescued

8 July 2011 SANDWICH & SNACK NEWS

the 53-year-old business from collapse in 2007, has already refurbished nine sites and plans to complete 20 by the end of 2011.

Sales are reported to be up 47% in the nine new restaurants after the first few weeks, while over 95% of the customer comments have been positive.

Little Chef’s managing director, Tracey Mulligan said: “We still have ten million customers who want a traditional Little Chef sit-down experience,

but grab and go is where the market has moved to.

What we’ve developed is a new twist on what takeaway and grab and go is all about.”

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SHAW & LISLE CATERING LTD JOB OPPORTUNITIES Shaw & Lisle based in Huddersfield is a successful sandwich manufacturing business. Due to continued expansion we require the following personnel: Sales Person(s) To cover the North and South of the country, the candidate(s) will have experience selling to either/or retail, health care, education sectors. Salary commensurate with experience.

In addition we require: Technical Manager with the following skills: • 1 yr previous experience as a Technical Manager in a chilled, high-risk, short- shelf life manufacturing company.

• Exposure to FMCG manufacturing environments • Commercially astute • Food Hygiene Qualification (min Intermediate) • Experience in supervising and developing staff • Quality Auditing • Communication and Organisational ability • Good IT knowledge • Experience of HACCP Salary dependent on experience

Contact: Louise Broadley, HR Manager E-mail: louise.broadley@slcatering.co.uk Shaw and Lisle Catering Limited is an Equal Opportunities employer.

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

Due to the closure of Watton Produce 18 acre processing facility Auction – Wednesday July 20th 2011 Comprising Briefly: • Urschel slicers/dicers and FAM equipment • Six multihead weighers • Newtech weighers • Twelve form fill and seal machines • Flowrappers • PA and Multivac tray sealers • Vacuum packers • Continuous bag sealers • Box tapers • Metal detectors • Checkweighers • Numerous conveyors • Scales • Lazy susans • Label printers • Pallet racking • Complete cheese grating line with Urschel CC and bagging system - available as a whole line or individual units • Various tote bin hoists • Turbo and Apple depositors • Mixers • Nilma cookers • Sleeving machines • Weigh bridges • Tractor and trailer units • Contents of test kitchen/workshop/canteen • Approx 1000 Lots

For full colour flyer, catalogue and video contact 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 July 2011 9

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COMMENT

Getting fresh Dan Schickentanz, the respected artisan baker and owner of two DeGustibus sandwich bars in London, looks at the changing fortunes of quality bread and the role of consumer power My best friends will reject the remotest possibility that I am ever struck speechless, but actually this was the third time in my life, not counting the short period known as infancy.

The first occasion was when I brought a rather expensive bottle of Bordeaux wine to share with my wife, my friend and his wife, when she [his wife, not mine] plonked a couple of ice cubes into her glass. A few hours later, after I had suitably recovered to be able to utter ‘but...’ she declared that this was the way her fellow country men and women are doing it here in the U-S of-A and I had better get used to it.

Years later I observed a man piling mango mustard, horseradish sauce and cranberry sauce onto our finest home-cured salt beef.

He had to thank my parents’ insistence on politeness, which held me back from ripping it out of his hand, giving back his money and having the sandwich destroyed by a team of professionals who deal exclusively with biohazards.

The third time was more recently when I lost the ability to verbalise because I read that the European Whatsits in Brussels had cottoned on to the fact that ‘fresh’ should mean FRESH and concluded in their wisdom that there should be a law about it, which by default must contain some

39 zillion words.

When I came to this country two decades ago, the word ‘fresh’ in connection with baked goods meant a flexible period between one and five days, sometimes exploiting the lenience of a language even further and nobody, I repeat, NOBODY minded, without batting an eyelid.

I laboured in the smallest hours of every day to shorten the period where my products would leave the oven to appear on the plate of my customers.

My claims of ‘freshly baked’ contrasted with other companies’ advertised words of ‘freshly baked or cooked,’ which were underlined by the pings of microwaves toiling in the background.

Pinocchio would have found it difficult to work in these places offering ‘fresh

10 July 2011 SANDWICH & SNACK NEWS

food’ because he would have been unable to move his head without destroying the fixtures and fittings with his nose.

I munched on ‘fresh’ pastries, which have seen the dawn of a day, at least twice if not more. I chomped bread, ‘fresh from the oven’, which had made acquaintances of an oven a few weeks back and again and again.

So, I was not surprised when I encountered a brand of Artisan breads kneaded and baked in Arnie Schwarzenegger’s back yard, flown around half of the world and sold to us for a premium price, a country divested of fresh bread, in lack of skilled bakers or more generally dispossessed of legendary US foodsophistication.

I agree that many of our bakeries went into forced

retirement because rent became unaffordable.

Bakeries were competing with estate agents, phone shops and coffee chains and a loaf of bread costing more than a ha’penny and a farthing could not be shifted.

Then the era of the artisan bakers broke, yours truly included; a loaf finally fetched an unheard of price of a three minute national mobile phone call [but never came in confusing different tariffs] The big guys thought it wouldn’t catch on, too time and labour intensive, but the consumers disagreed.

They were willing to pay for a decent loaf, for a true craftsman baking his bread and above all getting it freshly baked. But with its popularity all has turned full circle. A ‘freshly baked baguette’ conjures up images of a vested, chain smoking, beret-wearing Frenchman toiling all night and day to earn a crust. But the reality looks more like Henry Ford’s vision of manufacturing where battalion after battalion of uniform bread-sticks jump off the conveyor belt and described on shop’s billboards as, ‘fresh from the oven’.

At least the desk-jockeys in Brussels have taken note, but we will find a way around common sense, given time, or maybe not.

Consumer power might stand in its way.

S&SN_134_July11_p10-11_Layout 1 23/06/2011 14:45 Page 11

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BUCKINGHAMSHIRE CAFÉ/RESTAURANT Proj T/O £750k+ Refurbished to a high standard Evening trade currently just 4 days per week Rent £730pwx REF 36848 £450,000 LEASEHOLD

BURTON-UPON-TRENT COFFEE SHOP WT £1,800 Town centre location 35 covers Scope to introduce outside catering

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S&SN_134_July11_p12-15_Layout 1 23/06/2011 14:46 Page 12

NELLIE NICHOLS

Well Bread

Founders: Robert Earl and the Montagu's at the opening of the Earl of Sandwich

The Earl of Sandwich could be looking at “a big pot of gold” with his new London sandwich bar, if some of the initial teething troubles are sorted out, says Nellie Nichols Nellie Nichols

‘Going into trade’ was apparently one of the worst things an aristocrat could ever do, along with “buying your own furniture” as the late Tory politician Alan Clarke, who lived in the family castle said of a colleague Michael Heseltine, who did not.

Trading on one’s family name was probably another, but not according to the 11th Earl of Sandwich, one of the few hereditary peers who won the right to keep their seats when most were evicted by the government in 1999. In an interview in the House of Lords he stated he no longer felt this was perceived as being derogatory.

So, in 2004, following an abortive attempt to start a sandwich delivery business called Earl of Sandwich, ‘cashing in’ on it is exactly what the family decided to do. Orlando Montagu, the Earl’s son approached Robert Earl of Planet Hollywood fame for possible funding with the slightly cheesy sales pitch that, according to Robert Earl, went along the lines of “My father is an Earl, you are an Earl, I am an Orlando and you live in Orlando, let’s go into business”.

What followed was a thriving chain of fourteen franchised Earl of Sandwich outlets across the States in Florida, Massachusetts, Michigan, Nevada, New Jersey, Pennsylvania and Texas in a variety of Disneyland’s, airports and Planet Hollywood.

Let’s face it the Americans love a bit of history and tend to find it quite captivating. Being English helps too as

12 July 2011 SANDWICH & SNACK NEWS

they love the accent (as long as they can understand it) and in less than a decade a brand has evolved on the back of a story about an Earl eating a sandwich at the gaming table, now nearly as well known a tale as the one about Snow White and her dwarfs.

It was only a matter of time, I always thought, before they tried their luck again back in Blightly and sure enough, in April this year The Earl of Sandwich opened in Ludgate Hill, in the shadow of St.Paul’s famous cathedral.

Serving what is claimed to be ‘The World’s Greatest Hot Sandwich,’ there are plans afoot to open half a dozen UK stores within two years. The main concept, according to Alex Garland, CEO for Europe, is “a hot fresh sandwich, made to order, prepared very fast”. He has big plans to “get it absolutely right, then we’ll be moving very fast”. All good promising stuff.

So I am prepared to be very impressed indeed by this UK venture, which unlike the US operation which is franchised, is owned by Robert Earl and the Montagu’s. After all “The World’s Greatest Hot Sandwich” is something I have yet to globally encounter and I am very much looking forward to experiencing it.

A big open store with a dark red façade, I am greeted by several black and red dressed team members eagerly waiting to serve me. Making myself known (honestly it’s becoming easier that way) the Manager, Claire comes

“

My sandwiches arrive.

They are attractively tightly wrapped in gold foil and sealed with a label. At first glance they like a cross between a gold bar and a doorstop

” to meet me. For the first time in my writing career I am asked to give my name and then in no uncertain terms to prove my identity (I produce my trusted Food Writers Guild Press card, the 2011 version of which, as luck would have it, only dropped on the doormat the other day).

I’m beginning to feel like I’m experiencing the sort of intense inquisition you only encounter at Passport Control in a far-flung dodgy airport when faced with the prospect of possibly finding yourself back on a plane home again at any minute for no apparent reason.

The methodology of the thirteen hot sandwiches is very straight forward.

Place your order on the left which is

S&SN_134_July11_p12-15_Layout 1 23/06/2011 14:46 Page 13

NELLIE NICHOLS

imputed into a computer, get your print out numbered slip and walk along the counter to collect your sundry items on the way. On the right you collect and pay. Three minutes from start to finish. Thirty seconds in the preparation, two minutes in the travelling oven and another thirty seconds to be cut and wrapped.

Sounds a doddle but I’m concerned already. It’s late morning and my order goes through like a knife through butter, and, as things are relatively quiet, the three minutes are only

slightly exceeded.

Sitting down to wait for my sandwiches grey walls face me with a ‘Sandwich Charter’ on one (this isn’t the easiest of things to read across the store) next to exposed brickwork.

There are many frames, some empty and many with paintings of previous Earls, all very ‘stately home’ and attractive.

The chairs are red and black with an American saloon feel which don’t quite work for me with the very modern steel stools. All the tables have generous containers of condiments on them ketchup, Frenchies mustard, English mustard, HP sauce, Tabasco, all a little redundant I decide when I later

S&SN_134_July11_p12-15_Layout 1 23/06/2011 14:46 Page 14

NELLIE NICHOLS

discover there are no hot fries - well worth putting on the menu I think.

My sandwiches arrive. They are attractively tightly wrapped in gold foil and sealed with a label. At first glance they like a cross between a gold bar and a doorstop. They feel substantial and look exciting. With the same expectation, it’s like unwrapping a Christmas present, only the ribbon is missing.

I’ve chosen to begin with The Original 1762. Claire, when I ordered this wanted to be quite sure I knew the relevance of the name. I suppose it could easily be read as being a little obtuse if you don’t know ‘the’ sandwich story.

Delicious rare and tender roast beef, mature cheddar and horseradish in an oblong roll which is part-baked and finished in the oven as the sandwich is heated. The roll has a thin crispy crust but I’m finding the overall texture is a little dry and a bit of a disappointing one.

The next I try is the Veggie: feta, lettuce, Roma tomatoes, cucumber and red onion with roasted red peppers and Mediterranean dressing. I’m envisaging experiencing warm and wilted lettuce and cucumber; this is a very brave move indeed to attempt to heat cold produce and I am hugely impressed that this works as well as it does. It’s a stunning hot take on a typical cold filling. The lettuce and cucumber remain unscathed and delicious, the feta gently melting.

I have to try The Earl’s Club, like The Original 1762 another of many registered and protected names. Roast turkey, smoked bacon, Swiss cheese, lettuce, Roma tomatoes and a sandwich sauce (I’m expecting something great but not really tasting

14 July 2011 SANDWICH & SNACK NEWS

this) here is a good and substantial eat for the very hungry appetite.

I have no idea of the calorific value of any of these and this information is not available in store or on the website which, in this day and age it should be.

They are enormous sandwiches and quite frankly I would be happy with a half. There is a good choice of fillings, though only two of the thirteen are vegetarian and only one fish. I think a better balance is needed.

When the store opened in April the sandwiches were £3.95 but since then some have risen to £4.45 and the rest have hiked up to £4.95. This is an expensive sandwich before you’ve even thought of buying a drink and a packet of crisps.

To increase the pricing so close to opening is again a brave move, and the reason given is VAT, though this was clearly payable right from the start.

From a marketing point of view I’m finding some of the names quite confusing. There is a thread that makes complete sense with the background of it all: The Original 1762, The Full Montagu, The Earl’s Club and so on, and yet there is no 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

synergy with names such as Caribbean Jerk and Cannonballs, which go straight over my head anyway. Yet isn’t there is an opportunity with the Hawaiian BBQ – wasn’t Hawaii once called the Sandwich Islands ?

Lunchtime is getting closer and customers are arriving. This will be the acid test as to whether in my mind at least, this concept has legs for a UK roll out of the sort of calibre in mind.

The first few go through and wait patiently for their sandwiches; they pay and are on their way in not much more than the three minutes. Behind them come more and wait, followed by even more and in no time there are quite a few customers waiting expectantly with their numbered order slips.

Possibly not factored into the process is some element of indecision.

The time it takes to gaze at the menu board and decide on what to have; the time it takes to choose a drink, perhaps a dessert as well.

The queue to order is getting longer and the waiting area is fast resembling the mass of people in front of an easyJet ticket desk when a plane has been cancelled and no one is going anywhere. There are bottlenecks everywhere and no sign of the flow that is desperately needed to make customers happy and get them back again.

The team member on the ordering desk abandons it and resourcefully resorts to a pad of paper. He walks the queue patiently taking orders, returns to the computer, prints them all out and re-delivers them. Good on him but this system looks like it needs a rethink. Why not have two or three ordering points? The waiting area is getting full to bursting point and I can’t bear to watch anymore.

So here’s my synopsis. A great idea, a lot of teething problems. Slicker better and more efficient product make up is needed along with more ovens, more ordering points and more staff to cut and wrap. Anyone can work out that’s going to be painful on the labour side. The customers waiting need to be looked after, not left like lost souls, perhaps offered a free drink if the sandwich takes too long.

So it’s down to simplification of what goes into and how the sandwiches are made. When all this happens the Earl could be looking at a big pot of gold.

S&SN_134_July11_p12-15_Layout 1 23/06/2011 14:46 Page 15

S&SN_134_July11_p16-17_Layout 1 23/06/2011 14:47 Page 16

BRITISH SANDWICH WEEK

High profile British

Sandwich Week British Sandwich Week saw a massive media publicity campaign and a variety of activities around the country

B

ritish Sandwich Week always provides a major focal point for the industry and an opportunity to build consumer awareness around the UK, and this year was no exception.

Like previous years, as well as launching a massive media publicity campaign, aimed widely at local radio and newspapers, a key focus was the British Sandwich Association’s generic poster for British Sandwich Week for retailers to use in their shops.

The week started well when International Sandwich & Snack News was the ‘guest’ publication on the TV programme ‘Have I Got News For You’. Curiously only one of the headlines was actually drawn from the magazine and they misspelled the name of one of our contributors, but all in all, it was a good result, bearing in mind their audience figures of some five million and the maxim ‘there’s no such thing as bad publicity’.

Of course, the ‘Week’ provides a handy ‘hook’ for a relevant news story and many suppliers and manufacturers use it as a launch pad for a new range or product.

The RSPCA, for instance, heralded a new survey on the back of the ‘Week’ showing, they said, that the UK places cost as the most important factor when choosing a sandwich at lunchtime, with

little consideration to higher welfare fillings when buying on the high street.

When asked how important they consider animal welfare to be when buying food, just over half of UK adults (51 per cent) thought it to be important.

However, consideration of welfare-friendly produce dropped to about one in 10 (11 per cent) when shopping for sandwiches compared to factors such as cost (60 per cent), type of flavour (52 per cent) and appearance (39 per cent). The full story is on the news pages in this issue.

Meanwhile, Ginsters, the savoury pastry brand, used Sandwich Week to launch the microwaveable Cornish Bara, said to be the ‘love child’ of a sandwich and a pasty. “The Cornish Bara is a unique product filled to the brim with delicious, fresh British ingredients, completely sealed inside a softly baked bread dough to lock in the flavour; ideal for eating on-the-go without any mess.” Flavours include Flame Grilled

16 July 2011 SANDWICH & SNACK NEWS

Chicken, Hog Roast and Spicy Meatball.

Schools around the country took advantage of the week-long event to spice up their lunchtime offering.

In Hereford and Worcestershire, for example, schools ran a ‘Try something new campaign', during which they offered pupils new flavours, including cheese and red onion chutney and honey mustard sausage.

At St Augustine's Catholic High School in Redditch pupils entered a competition to vote for their favourite flavour with a special prize up for grabs.

With society facing everincreasing obesity levels and diet-related diseases the sandwich is increasingly being seen as a wholesome, nutritious food option in the school environment, especially using wholegrain and healthy fillings.

Then, of course, newspapers and sandwich bars around the country joined in with their own twist. Lincoln’s local paper

conducted a survey of the city’s favourite fillings and revealed that chicken and bacon was the top ingredient.

The savoury combination beat competition from traditional favourites, with half of outlets saying the meaty option was their bestseller. Tuna mayonnaise came a close second in the survey, with coronation chicken and cheese and pickle also highly rated.

Meanwhile, near York, a Ryedale deli asked customers to come up with a unique combination to add to its sandwich menu – still to be announced. Hunters sells an estimated 50,000 sandwiches a year.

Industry flatbread supplier Mission Foods launched a new website and competition for pub chefs to celebrate British Sandwich Week. It challenged caterers to enter its Best of British wrap competition to win £250worth of high street shopping vouchers.

The new website has been simplified and allows visitors to view Mission’s range by category and get tailored solutions for specific sectors including pubs.

British Sandwich Week culminated as usual with the Sandwich Designer of the Year competition and The Sammies Awards, held at The Lancaster Hotel, London, and a massive night out for the industry. Details of both of these can be found over the next few pages.

S&SN_134_July11_p16-17_Layout 1 23/06/2011 14:47 Page 17

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S&SN_134_July11_p18-19_Layout 1 23/06/2011 15:03 Page 18

THE SAMMIES

Sandwich Designer of

the Year Awards 2011 Greencore sandwich developer Sumaya El Kroni drew heavily on Moroccan influences to come up with her winning sandwich

C

ompetition sandwich design is very similar to the live performance business in many ways. You might have the best material but if you can’t put it all together and deliver in front of a discerning audience you’re not going to get very far.

So it was with this year’s Sandwich Designer of the Year final, held on the same day as the Sammies awards at the Lancaster Hotel. Even the most seasoned of the competitors had to perform and be ready to answer penetrating questions from the august panel of judges.

This year they included Mark Arnold, Food Partners’ Group Head of Innovations, Retail and Coffee Shops, and a previous winner of the competition on two occasions, Nellie Nichols, a well-respected industry consultant and exPret (twice), Camilla Deane, BEL UK’s foodservice controller, and Chris Smith, formerly with sandwich manufacturer Toft Foods, now an industry consultant..

The competitors were all old hands in some ways, winning category regional heats held over March and April in Manchester, Glasgow, London and Birmingham, but the pressure mounts the higher up you get, of course. They had to compete in five different categories, with the overall winner being determined by their

performance as a whole.

After being dazzled by the quality of entries at the London heat, held at Bel UK in March, judge Camilla Deane was excited to see how the finalists would fare at the end stage of the competition. “Each year we see more bold designs than we did in the previous years and it’s an honour to recognise talent in an industry that has a value of over £6 billion,” she said after the event.

The five category winners were all announced at the event itself, but the winners had to wait for the glittering industry dinner that night to find out which of them was the overall winner. Step up Greencore’s Sumaya El Kroni, who won this year’s Sandwich Designer of the Year competition with a stunning chicken, lemon, coriander, roast vegetable and salad flat bread that wowed the judges.

Her chicken category sponsor was Moy Park and as Jane Pley, marketing manager, came up to the

18 July 2011 SANDWICH & SNACK NEWS

stage to present the award, she might have reflected that the company has had an

amazing string of luck: this was, in fact, the third time that it has backed the overall winner in three consecutive years, although the product last year was the company’s corned beef.

In the audience was Thomas Allen, the overall winner for the last two years, whom many had hoped would be able to throw his hat in the ring for a third time – it wasn’t to be.

Now we have a new star in the making.

OVERALL BRITISH SANDWICH DESIGNER OF THE YEAR AND MOY PARK CHICKEN CATEGORY WINNER Winner: Sumaya El Kroni, Greencore, Prologis Park, Bromley-byBow, London Chicken, lemon, coriander, roast vegetable and salad flat bread Market: Coffee shop/retail café Price: £2.75 Ingredients: Flat bread, chicken, preserved lemon & olive paste, coriander & lemon dressing, roast vegetables, salad leaf, pine nuts Make up: Spread coriander and lemon dressing on flat bread, add lemon and olive paste, add chicken, place roast vegetables, add salad leaf and sprinkle with pine nuts. Fold flat bread.

S&SN_134_July11_p18-19_Layout 1 23/06/2011 15:03 Page 19

THE SAMMIES CHEESE CELLAR/BEL UK SMOKED PORT SALUT CATEGORY Winner: Ben Curtis, Bradgate Bakery, Leicester Smoked Cheese, carrot and coriander raita and Brinjal Pickle Market: Supermarket/ Sandwich bar Price: £4.00 Ingredients: Chapati seasoning, yogurt and herb dressing, seasoned mayonnaise, grated carrot, cumin, mint, coriander, chilli, light brown sugar, Smoked Port Salut, limes, aubergine pickle, spinach, onion seeds, chilli powder, fresh ginger Make up: Make up: Spread a layer of aubergine pickle onto the chapati (sugar, aubergine, oil, seasoning, water, mustard, fenugreek, coriander, garlic, chilli, spices). Add the smoked cheese and then the raita (yogurt and herb dressing, mayonnaise, grated carrot, coriander, sugar, mint, cumin, lime juice and zest, chilli, fresh ginger).

Sprinkle with onion seeds. Top with coriander and baby spinach. Roll and serve.

ENGLISH PROVENDER CHUNKY TOMATO CHUTNEY CATEGORY Winner: Frank Boltman, Sandwich Consultant, 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

ALASKA SEAFOOD WILD ALASKAN SALMON CATEGORY Winner: Keith Allen, Foodservice Centre, Cheddar, Somerset Alaskan salmon and wasabi wraps with beetroot slaw and peashoots Market: Sandwich bar/Café Ingredients: Chinese pancakes, Alaskan salmon, Lime juice, chopped parsley, wasabi and sour cream mayonnaise, fresh beetroot julienne, peashoots Make up: Mix the salmon with lime juice and parsley, place mix in centre of pancake, top with wasabi mayonnaise, fresh beetroot julienne and peashoots. Wrap, repeat and serve 2 portion.

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

Ingredients: 2 chorizo sausages grilled and sliced, sliced manchego cheese, sour dough roll, handful washed baby leaf spinach mixed with dressing made with 2 tablespoons mayo, pinch smoked paprika, pinch of chill and dash of lemon, Chunky tomato chutney

Ingredients: chicken breast, fresh spinach, plain tortilla wrap, red and white onions, garlic, ginger, green chillies, salt, black pepper, vegetable oil, ground turmeric, ground zeera, ground cumin, fresh coriander, ground red chillies, fresh mint, sugar, lemon juice, coconut, tomatoes

Make up: Slice and butter sour dough roll, add spinach in dressing, add sausages, add tomato chutney, add manchego cheese and top with grilled sour dough roll.

Make up: Lay wrap flat, spread with a layer of mint chutney, add the chicken saag filling, sprinkle the cachumber salad on top, tuck in each side of wrap, roll and cut in half.

www.sandwich.org.uk July 2011 19

S&SN_134_July11_p20-21_Layout 1 23/06/2011 15:08 Page 20

SANDWICH DESIGNER OF THE YEAR

New sandwich star

in the making Greencore’s Bow unit NPD manager Sumaya El Kroni won this year’s Sandwich Designer of the Year competition with a stunning chicken, lemon, coriander, roast vegetable and salad flat bread. Simon Ambrose talked to her about influences and Moroccan origins Tell us about your background? How did you get into making sandwiches?

After completing a degree in food science, my love for food and curiosity about ingredients and flavours led me to new product development. I chose to work in the sandwich industry because of the versatility of the products, and that all cuisine types and flavours can be translated into a sandwich (some more successfully than others).

How did you come up with the idea of your winning sandwich?

Being of Moroccan origin I couldn’t help but notice the emerging trends of Moroccan inspired food; its place in today’s food industry is becoming more apparent.

However, this is only represented through a few aspects of its complex cuisine, especially in the use of dried fruits and cinnamon. It was this that made me identify a gap and see some room for experimenting and developing with Moroccan inspired flavours The sandwich that I developed is a direct translation of the popular Moroccan dish preserved lemon & olive chicken tagine.

I combined preserved lemon and olive paste, inspired by the tagine sauce, with shredded chicken breast,

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chargrilled red peppers, courgette and aubergine and a cooling coriander and fresh lemon sauce, all wrapped in a flatbread. The idea of using a flatbread comes from the fact that tagines are usually eaten with bread.

Are there any other sandwich recipes that you are particularly proud of?

I developed a cured salmon & cranberry sandwich for the Sammie’s a few years ago using Beetroot cured salmon, wild cranberry chutney and horseradish cream fraiche on a dark rye bread. The colour contrast between the salmon, the cranberry chutney and the bread made a great visual impact. This sandwich was very interesting to develop because I don’t particularly like salmon or beetroot so I had to stay objective while balancing the flavours. It was a nice surprise to see this recipe reach the final.

Were you very nervous in front of the panel of judges?

You always feel a certain amount of pressure when you present a personal creation. As I arrived at the competition site and started setting up my working station I felt surprisingly relaxed, but when I saw the panel of judges approaching my table I felt my hands shaking. The Judges then asked me a few questions and as I got to talk

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20 July 2011 SANDWICH & SNACK NEWS

Who has influenced you most as a Sandwich Designer?

All the product developers I have had the chance to work with are my biggest influence. It is fantastic to be part of a team of creative people with different backgrounds but the same passion for food. I am learning from all of them, our category development chef Martin in particular is a great source of learning and inspiration.

What trends or food influences would you identify currently as being important to your sandwich making – Far East etc?

Street food is still a major influence in sandwich development. It started with Mexican food then moved onto the Far East, Vietnam in particular, and the Middle East could be the next move.

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through my sandwich I felt a lot more at ease and in my element and forgot about the pressure.

What difference will winning the competition make to you?

I am obviously very proud of it, especially after having the opportunity to see some amazing creations from other participants.

Having no professional kitchen experience, this award is a tremendous validation of my food skills

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S&SN_134_July11_p20-21_Layout 1 23/06/2011 15:08 Page 21

SANDWICH DESIGNER OF THE YEAR

Mr Chapati Man Sandwich Designer of the Year category winner Chris Rai and wife Andrea launched wraps company Chapati Man in 2007, fired up by his mother’s curry recipes and a shared love of outdoor festivals

T

hese are exciting times for Chris and Andrea Rai, founders of Indian wrap suppliers Chapati Man. Their chicken saag wrap with fresh mint chutney and a cachumber salad won the Oasis Citrus Drink category at this year’s Sandwich Designer of the Year Finals 2011.

Meanwhile, the company has recently struck a deal with The Sandwich Factory to have its wraps produced exclusively for them, and there's a new range of nonwrap products in the pipeline.

Last August they appeared in front of the Dragons on Dragons Den, always invaluable publicity, although investment wasn’t forthcoming.

So, how did they manage to achieve their success at the Designer of the Year final?

Well, for one thing, they’ve had plenty of practice. The Chicken Saag filling was one of the four non-mainstream flavours made available to customers when Chapati Man launched back in 2007 as festival caterers – to date still their most popular flavour.

Four years later, Chris’ secret for making any curry filling taste authentic is still to keep ingredients and spices simple.

Their category-winning wrap, made in front of a panel of judges at the competition, held at the Lancaster Hotel, London on the day of the Sammies, was made using chicken breast, spinach, onions, garlic, ginger, fresh green chillis, turmeric, red hot chilli powder and cumin, fresh coriander and

fresh tomatoes. It also contained a fresh mint chutney, which was layered onto the wrap, providing a vibrant green colour and freshness – it also provided an interesting texture.

To complete the wrap a cachumber salad (a classic Indian salad recipe) was sprinkled on top of the saag filling, providing the necessary crunch and cooling flavour to complement the spice of the saag and the mixed flavours of the mint chutney.

Interestingly, although Chris is not a trained chef he was taught by his mother, Martha, to make wonderful curries from an early age. The idea for creating the company

came from Chris taking leftover curry in a wrap to work, the couples’ love of music festivals and the authentic curry recipes Chris grew up with.

They began selling Spicy Indian Wraps at major events and festivals in the UK – their colourful trailer unit is now a mainstay at festivals, such as Glastonbury, Bestival, Camp Bestival and the Lovebox Weekender. In fact, Chapati Man was voted No.1 food caterer at Glastonbury Festival 2007 by Virtual Festivals.com – an outstanding achievement in their first year of trading.

Trading at festivals meant them both using all their annual leave to work on their

mobile catering trailer unit during the festival season; working 18 hour days for five days (sometime six days!) and then returning to their jobs the following week – proper hard graft!

Chapati Man was then created while Chris and Andrea were in full-time employment (Chris a civil servant – he left after nine years service in April 2009 to fully concentrate on building the company; Andrea, a textile designer, is now a full time mother to their seventeen month old son, Cassius).

The retail part of the business began in March 2009, with Chapati Man Ltd making its retail debut with a national supply deal with Morrisons. They launched with two flavours; Chicken Saag and Keema Aloo in over 300 stores! Their Chicken Tikka Masala flavour was added in August 2009.

Morrisons believed the Chapati Man brand had the necessary brand authenticity and recipes to plug a gap in the retail snacks market.

Chapati Man traded in Morrisons for almost two years, with the brand building a loyal customer base even in a difficult trading climate, something Chris and Andrea are rightly proud of.

Chapati Man wraps are now being sold in WH Smiths cafes across the UK. The wraps can be eaten hot or cold – and the packaging has been developed so there is no need for it to be removed when heating the wrap. The products are also halal.

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British Sandwich Industry Awards W ith commercial sandwich sales continuing to grow – by 2% in volume in the last year - the industry was in good mood at the Sammies, the British Sandwich Industry Awards, when they took place at the Lancaster Hotel in London on May 19.

The awards saw winners, both big and small, from all sectors of the market and from across the UK. While Sandwich Multiple Retailer of the Year was Tesco, the industry also paid tribute to the long standing contribution made by bakers Greggs in helping to shape the UK sandwich industry by giving them the overall British Sandwich Industry Award. Rivals Subway, who have stormed into the UK market in recent years, were also recognised by winning the Specialist Sandwich Bar Chain award.

AWARDS 2011

But while the big names of the industry were well represented in the awards, there was also lots of recognition for the small independent sandwich bars which are so much a part of this dynamic market. Indeed, five won coveted Gold Awards this year – Moolis (London), Made By Ben (Bath), Taste UK (Romford), Kaffeine (London) and Delaney’s (Southsea).

“The UK commercial sandwich market is a major contributor to the UK economy, employing over 300,000 people – so it is really good news that it is continuing to prosper,” says BSA Director Jim Winship, “The Sammies provide us with an opportunity each year to recognise those that are continuing to drive this vibrant market.”

As ever, the awards were an opportunity for the industry to let its collective hair down and party until the early hours, as well as network with colleagues and friends.

British Sandwich Industry Award Winners BRITISH SANDWICH DESIGNER OF THE YEAR Chicken Sandwich Category Winner: Sumaya el Kroni Greencore, Bromley-by-Bow Wild Alaskan Salmon Category Winner: Keith Allen The Foodservice Centre, Cheddar, Somerset Tomato Chutney Category Winner: Frank Boltman, Consultant, London Citrus Punch Category Winner: Chris Rai, Chapati Man, St Leonards on Sea Cheese Category Winner: Ben Curtis, Bradgate Bakery Overall British Sandwich Designer of the Year: Winner: Sumaya el Kroni Greencore, Bromley-by-Bow THE BRITISH SANDWICH INDUSTRY AWARD Winner: Greggs THE BSA SANDWICH MANUFACTURER OF THE YEAR Winner: Solway Foods

EN-ROUTE SANDWICH RETAILER OF THE YEAR AWARD Winner: Marks and Spencer Simply Food Highly Commended: Harvest Market (Autogrill UK) Belfast Airport Espression by Lavazza (Autogrill UK) SANDWICH RETAIL MULTIPLE OF THE YEAR AWARD Winner: Tesco SANDWICH CONVENIENCE RETAILER OF THE YEAR AWARD Winner: Co-operative Highly Commended: Wilkinson WORKPLACE SANDWICH PROVIDER OF THE YEAR AWARD Winner: Beetroot Blue SPECIALIST SANDWICH BAR CHAIN OF THE YEAR AWARD Winner: Subway INDEPENDENT SANDWICH BAR OF THE YEAR AWARD Gold Awards Winners Moolis, Frith Street, London Kaffeine, Great Titchfield Street, London Made By Ben, Walcot Street, Bath

Taste UK, Romford Delaney’s Sandwich Bar, Southsea COFFEE BAR SANDWICH RETAILER OF THE YEAR AWARD Winner: Caffe Pausa (Dunelm Mill) BAKERY SANDWICH SHOP OF THE YEAR AWARD Winner: Greenhalgh’s, Standishgate, Wigan THE SANDWICH MARKETING AWARD Winner: Pret a Manger – Christmas Campaign Highly Commended Co-operative – Core, Meal Deal, Money off, charity promotions SSP UK – BreadBox Great British Seat Promotion NEW SANDWICH PRODUCT OF THE YEAR AWARD Winner: Boots/Buckingham Foods wrap twister pack NEW SANDWICH OF THE YEAR AWARD Winner: Pret A Manger's Sweet Chilli Crayfish and Mango Bloomer

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AWARDS 2011

NEW SANDWICH OF THE YEAR AWARD

NEW SANDWICH PRODUCT OF THE YEAR AWARD

et Chilli Winner: Pret A Manger with Swe r ome Blo Crayfish and Mango

Winner: Boots/Buckingham Foods with Wrap Twister Pack

nical and Pictured: Sam Browne Foods’ tech ) and (left t operations director Joanne Fros Philippa ager man cial mer development and com nne Small, Yvo to rd awa the ent pres t), Kendrick (righ Pret’s UK commercial director

Pictured: Boots buyer Joanne Coo ke and Kevin Savage, technical manager from Buc kingham Foods, collect the award from (right) Dam ian Dixon, M&S category manager, Eating out of Hom e

SANDWICH RETAIL MULTIPLE OF THE YEAR AWARD Winner: Tesco Pictured: Buckingham Foods’ business man ager Vyv Rudd (left) and Kate Rudgard, developm ent technologist (second from right), present the awa rd to Tesco’s Kathryn Bettles, Front of Store NPD manager for Tesco and Debbie Alwright, (righ t) Front of Store senior buyer for Tesco

24 July 2011 SANDWICH & SNACK NEWS

THE BRITISH SANDWICH INDUSTRY AWARD Winner: Greggs eikan receives the Pictured: Greggs’ CEO Ken McM s head of ster’ Gin e, ntin award from Andy Vale marketing

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AWARDS 2011

INDEPENDENT SANDWICH BAR OF THE YEAR AWARD lis, Frith Winners: Gold Awards went to: Moo Street, cot Wal , Ben By e Street, London, Mad , ford Rom d, Roa tern Wes Bath, Taste UK, and don Lon et, Stre ld hfie Titc at Gre e, Kaffein thsea.

Sou d, Roa tle Delaney’s Sandwich Bar, Cas ith and Ben Pictured: Kaffeine’s Peter Dore-Sm r award from thei ive rece , Ben By e Mad Sibbald, Haenelt. e erin Norseland’s head of sales Kath unable to attend. were s ney’ Dela Moolis, Taste UK and

SPECIALIST SANDWICH BAR OF THE YEAR AWARD Winner: Subway Pictured: Subway’s Georg Buhrkoh l, food technologist, Europe (left) and And rew McCulloch, director of operations, UK, (right) receive their award from Pat Dunne, Friday’s mar keting manager

THE SANDWICH MARKETING AWARD Winner: Pret A Manger’s Christmas Campaign Pictured: James Cannell, Pret’s inte rnational head of creative, receives the award from Vion Foodservice’s commercial director Ian Anderson

COFFEE BAR SANDWICH RETAILER OF THE YEAR Winner: Caffe Pausa (Dunelm Mill) Foods’ category Pictured: Richard Simpson, Solway e Pausa’s Caff to rd controller, presents the awa s shop ee coff of Andrew Osborne, head

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AWARDS 2011

SANDWICH MANUFACTURER OF THE YEAR AWARD Winner: Solway Foods ds’ managing Pictured: David Abbott, TMI Foo nt McKinlay, Gra to director, presents the award ager man ral Solway Foods’ site gene

WORKPLACE SANDWICH PROVIDER OF THE YEAR Winner: Beetroot Blue Pictured: Andrew Watt (left) Barc lays’ regional manager, London and Essex, and (right) Beverley Shaw, Barclays’ strategic partners manager, present the award to Heritage Portfolio’s Robbie Gleave, development chef (Beetroot Blue) and Kirsty Hepburn, development manager

EN-ROUTE SANDWICH RETAILER OF THE YEAR Winner: Marks and Spencer Simply Food

BAKERY SANDWICH SHOP OF THE YEAR

Pictured: Marks & Spencer's oper ations manager Rachel Goodfellow is delighted to receive the award from Cheese Warehouse developm ent director Richard Thorpe and Lisa Moore, business development manager

Winner: Greenhalghs, Standishgate, Wigan

26 July 2011 SANDWICH & SNACK NEWS

lghs’ head of retail Pictured: Sandra Ogden, Greenha Rank Hovis’ from rd awa the operations, receives Reid Sara ager marketing man

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AWARDS 2011

SANDWICH CONVENIENCE RETAILER OF THE YEAR Winner: Co-Operative Manager Will Pictured: Shell Food To Go Category rative’s Ope Cothe to rd Green presents the awa (centre) Shaw n Hele es wich sand for category buyer and Zoe Wild, commercial support

Overall British Sandwich Designer of the Year 2011 and Chicken Category Winner Winner: Greencore’s Sumaya El Kro ni receives her award from Jane Pley, Moy Par k’s European marketing manager

BRITISH SANDWICH DESIGNER OF THE YEAR AWARDS Tomato Chutney Category Winner: Frank Boltman, consultant, receives his award from English Provender executive Michael Gibson

Cheese Sandwich Category Winner: Camilla Deane, Bel UK’s foodservice controller (left) and the Cheese Cellar’s national account manager Angela Trofymova present Bradgate Bakery’s development chef Ben Curtis with his award

Alaska Salmon Category Winner: Keith Allen, The Foodservice Centre development chef, receives his award from Alaska Seafood’s Andrew Brown, regional marketing director

Oasis Citrus Punch Category Winner: Andrea and Chris Rai, founders of the Chapati Man, receive the award from Oasis’ senior brand manager Tanya Ahluwalia

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AWARDS 2011

SAMMIES AWARD WINNERS 2011

Specialist Sandwich Bar Chain of the Year

T

he Subway chain has continued to expand at a phenomenal rate, with an average of five stores opening in the UK and Ireland every week.

At the end of December 2010, Subway had 33,749 sites across the globe, compared with 32,737 for McDonald's.

Meanwhile, the group launched Subcard, Europe’s first fully mobileenabled QSR (Quick Service Restaurant) loyalty programme, in May last year across its 1400 stores in UK & Ireland.

It exists as both a mobile app with 2D Aztec barcode (compatible with iPhones, Anroid & Java phones) as well as the more traditional wallet card, and rewards customers with loyalty points for all purchases made at SUBWAY®. After a simple registration process, customers can redeem these points for free Subs, with registered customers receiving a monthly email offering exclusive and tailored promotions, advance notice of forthcoming products and other news, brand or product information.

It was used as a vehicle to incentivise customers to register their details, enabling a relationship to be established and data to be gathered (demographics, general interests and behaviour).

Following the launch, the first eight months were used to test a range of techniques to understand what influenced customer frequency and purchasing behaviour - these included: • Promotional marketing: buy one get one free, double points on purchases, scan your card to win prizes • Brand engagement: sneak previews of new products & campaigns, birthday give-aways, inviting customers to generate content to win prizes and news on CSR initiatives • Communication methods: email v SMS To guarantee effectiveness and veracity in its research, every element of the campaign was tested against a control group of 10% of registered card holders.

This group received no communications, enabling the company to identify how the offers influenced behaviour.

It has also asked customers directly, via a questionnaire, what their interests were, what they wanted from the company and how it could shape the programme to be more tailored to their needs.

28 July 2011 SANDWICH & SNACK NEWS

There are now over 3 million active members on the Subcards programme and 750,000 registered Subcard holders, of which 1/3 are app holders.

Meanwhile, the chain continues to be committed to the health and wellbeing of its customers and is continuing to develop new initiatives to promote healthier lifestyles.

Over the last two years, it has made significant progress to introduce initiatives which ensure its sandwich and salad menu provides plenty of choice for customers and forms part of a healthy balanced diet. Since 2008 the chain has unveiled a wide range of commitments focused on health and wellbeing and an update on these will be published on the website, www.subway.co.uk shortly.

Key highlights include: • Salt reduction – the chain has significantly reduced salt levels across all products by an average of 33% work continues to make further reductions in 2011 and 2012 • Calorie information – detailed nutritional information, including calorie, fat and salt levels, is provided in all stores on the glass counter front as well as on the website, www.subway.co.uk • No artificial trans fats – all products have been free from partially hydrogenated vegetable fats and oils (pHVOs) and therefore artificial trans

fats since 2009 • Providing 5-a-day – a Garden Side Salad has been added to the snacking menu – this provides one of the 5-a day portions of fruit and vegetables recommended by the Department of Health. In addition, if a customer chooses to have all the salad options with their tailor-made Sub, this will also provide them with one of their 5a-day • Promoting healthy choices – a Healthy Heart symbol has been added to the menu panels in stores to highlight the Low Fat range of Subs (eight Subs with less than 3g of fat per 100g and less than 347 calories per portion).

The customers’ choice of any of the eight Low Fat Subs is also supported by the chain’s national charity partner, Heart Research UK. • Funding for healthy heart programmes – along with the chain’s charity partner, Heart Research UK, an initiative was launched to provide ‘Healthy Heart Grants’ to organisations across the UK who are committed to improving heart health.

Subway has now set commitments this year for further salt reductions – in-line with Government targets for 2012 reduced fat and calorie information (50 stores are currently conducting in-depth research to pinpoint how and where customers wish information, including calories, to be presented ).

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SAMMIES AWARD WINNERS 2011

AWARDS 2011

En-Route Sandwich Retailer of the Year

M

&S’s award confirms that its Simply Food stores currently set the benchmark for sandwiches in the en-route sector.

Almost 30% of Marks and Spencer’s 690 stores are now ‘En-route’ and the importance of this sector of the market to the company is increasing as competition intensifies and consumers’ demand for convenience increases.

M&S Simply Food stores by the roadside, train station, on the forecourt or airport are undoubtedly well loved by customers who look for the brand and go out of their way to find it to

enjoy the quality sandwiches. There are 129 M&S Simply Food stores located on BP forecourts, so customers can stop and refuel themselves at the

same time as refuelling their cars. The BP M&S customer profile is younger and has more of a male bias than the average M&S Food On The Move customer.

There are 34 M&S stores located within Train Stations where similarly customers are also typically younger than the average M&S Food On The Move customer.

Meanwhile, there are 28 M&S stores located within Moto motorway service stations. Customer research groups indicate that they drive past other motorway services and plan their stops accordingly, so they can stop at an M&S Simply Food to buy an M&S sandwich.

With the opening of a new M&S store at Birmingham airport recently there are now six M&S Airport stores.

Workplace Sandwich Provider of the Year

B

eetroot 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 the intention was to expand on this and “do something really different”.

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

Changes started with a re-vamp of the delivery method, one where drivers didn’t have to return to collect plates or baskets. The company developed bespoke platters and boxes, then the food to fit this concept followed. It now delivers very high quality, bespoke snacks, platters, sandwiches and finger food throughout Edinburgh and the Lothians via its website.

“It’s really important to consistently deliver exactly what’s been promised,” says Robbie Gleave, development chef, Heritage Portfolio and a category winner of last year’s Sandwich Designer of the Year Awards.

“Our kitchen disciplines are very strong and the Beetroot Blue production team can transfer their expertise.

“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.”

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AWARDS 2011

SAMMIES AWARD WINNERS 2011

The British Sandwich Industry Award

G

reggs, the leading bakery retailer in the UK, with over 1,450 retail outlets throughout the country, serves freshly baked products and sandwiches to six million customers each week.

It has enjoyed remarkable progress over many years, consistently expanding store numbers and improving sales figures previously under chairman Mike Darrington and now Ken McMeikan.

There’s no sign of any slow-down with plans to open about 80 new shops this year and the company is planning for “marginally positive” like-for-like sales growth as it continues an attack on the breakfast, coffee and hot sandwiches markets. Along with shop refurbishments, it is rolling out 30 concept shops this year. These new layouts provide eat-in seating with an expanded range of sandwiches, baguettes, hot and cold drinks, cookies and freshly-baked savouries, including the 140 million sausage rolls sold each year. Ken McMeikan was at The Sammies to accept the award. He said: “Everyone at Greggs will be delighted, especially our shop teams and bakers who take great care to make the sandwiches in our shops each day for our customers. This award is for everyone past and present at Greggs and I would like to thank the British Sandwich Association for giving us this recognition.”

The company has delivered sales growth in the current financial year to date, despite an increasingly challenging trading environment. Total sales for the 39 weeks ended 2 October 2010 increased by 2.6 per cent, including like-for-like growth of 0.5 per cent. In the third quarter (13 weeks to 2 October 2010) total sales grew by 2.1 per cent, including a like-for-like sales increase of 0.2 per cent.

Breakfast sales have been particularly strong and it is extending the breakfast range with the roll-out of croissants, pain au chocolat and porridge. With sandwich sales representing around a third of its business, there have been a number of new innovations in the sandwich, bread and fillings over the past 12 months including: • The bacon breakfast roll, which has now become Greggs best selling

30 July 2011 SANDWICH & SNACK NEWS

“

Everyone at Greggs will be delighted, especially our shop teams and bakers who take great care to make the sandwiches in our shops each day for our customers.

”

sandwich, with over 2 million sold so far this year • Relaunch of the breadpack range, to include Limited Edition lines and Options lines with less than 5% fat • Earlier this year, Greggs launched a new range of bloomer sandwiches, with fillings including ‘Chicken Teriyaki Bloomer’ and the ‘Honey Ham Hero Bloomer’ • A limited edition Coronation Chicken Sandwich, launched to coincide with the Royal Wedding, and included a donation to the charity ‘Help for Heroes.’

“There are several reasons why Greggs has done so well," says Malcolm Pinkerton, senior analyst with retail research company Verdict. "They have shifted to fresh food and their

prices are low. They focus heavily on lunchtime 'meal deals' [a sandwich, drink and packet of crisps for £2.99, 2m of which have been sold in the first half of the year], and getting morning trade. Promoting freshly baked bread and handmade sandwiches means their quality perception is on the rise.

“It attracts a wide range of people, from professionals on a budget who might be switching down from Pret a Manger or EAT", says Pinkerton, “to manual workers getting a morning "mansnack" – as steak bakes and its like are known – to older people and young families." The company says it is well positioned to make further progress in 2011 despite consumers’ declining disposable income and rising global commodity prices. Ken McMeikan said: “It looks like 2011 will be a challenging year, but because of our value position we’re well set up for the year. “People still want to enjoy their lives as much as they can and still need to eat, but they are going to seek out even greater value.” The British Sandwich Industry Award comes on the back of two other awards won by the company recently, including the Business Charity’s Corporate Foundation Award for the Greggs Foundation, and the FD Excellence Award for Sustainability, won by Greggs Finance Director Richard Hutton.

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SAMMIES AWARD WINNERS 2011

AWARDS 2011

Sandwich Convenience Retailer of the Year

L

ast year The Co-operative Group transformed all of its acquired Somerfield stores into Cooperative stores.

All of its 2,800+ stores now sell a selected range of sandwiches and offer a consistent cross category promotional campaign, arguably making The Cooperative the third largest retailer of pre-packed sandwiches in the UK. Positives for the sandwich range include the fact that The Co-operative puts clear “country of origin” information on every label to let customers know exactly where the components come from, allowing them to make informed choices and only a maximum of two countries are used for all key proteins.

The range is said to be the only mainstream UK sandwich range to incorporate Freedom Foods ingredients (used in the premium own-brand Truly Irresistible range) and as such are endorsed by the use of the Freedom Foods logo on pack. The “green dot” product campaign makes it easier for

customers to make healthier choices.

The Co-operative also extended its sandwich range in 2010 to include a bespoke Forecourt range to meet the needs of its customers in its 200+ filling stations, and a City range to supplement stores in metropolitan locations. This was to ensure that the right products are being offered to The Co-operative's consumers in the right store formats and tailors the range to the newer store formats as a result of the Somerfield acquisition.

The Co-operative also has a number of value products at £1.00 in every store and the new and improved Meal Deal, always with a choice of healthier option products, is encouraging consumers to shop there and drive repeat purchase.

Meanwhile, the sandwich range has raised well over £140,000 for worthwhile charities in the last six years, culminating in a record last year where £39,582 was raised for Young Carers as a direct result of the festive range of sandwiches.

Bakery Sandwich Shop of the Year Award

G

reenhalgh’s has been part of the Wigan borough community for generations.

The unit on Standishgate, Wigan started trading in 2008 and is one of the company’s ‘shops of excellence.’

The management and staff are very dedicated, enthusiastic, passionate and, above all, pride themselves on their customer service.

The shop offers an extensive range of sandwiches and rolls to suit every taste. They are specially made early each morning to specific Greenhalgh’s recipes (on

the company’s own breads) and filled with fresh natural ingredients for a home made taste.

A long established family craft bakery which has grown successfully

since its incorporation in 1957, Greenhalgh’s has a thriving chain of 59 retail shops. In addition there is an ever expanding wholesale division which has extended Greenhalgh’s

territory nationwide and includes virtually every major supermarket chain in one form or another.

It has customers in all sectors of the food service industry (including high street retail chain stores and motorway service stations) together with an established export market.

The company’s product portfolio encompasses a wide range of bread, morning goods, savoury products, confectionery, sandwiches, cakes, soups and ready meals. It also includes an increasingly popular high quality range of wedding and celebration cakes.

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AWARDS 2011

SAMMIES AWARD WINNERS 2011

Sandwich Multiple Retailer of the Year

T

here were a number of new developments that were instrumental in Tesco’s success: Throughout the year Tesco shoppers could purchase a selected sandwich, a packet of crisps (or a Kitkat) and a Can of Coke for £2 as part of a Meal Deal.

Although Tesco introduced the Meal Deal at the back end of 2009, it really took off through 2010 as Tesco shoppers clearly liked the idea, with nearly half of their customers that bought a sandwich taking advantage of the combined

saving by purchasing the other items – twice the number than when it was in its infancy.

In May 2010 Tesco changed all of their existing

plastic ‘skillet’ sandwiches to Cardboard – a much better sustainable packaging source. This has given the products much better quality cues, increasing on shelf

appeal as well as seeing the freshness levels of the sandwich improving.

2010 also saw a number of new interesting sandwiches launched – starting with the classic student Fish Finger sandwich. A Limited Edition Lasagne Sandwich was launched at the start of the summer - adding interest and excitement to the category.

This gained a lot of national press coverage for its ‘out of the ordinary’ flavour profile.

Off the back of this – and to celebrate Spain winning the Football World Cup - Tesco launched a Sandwich with a Paella filling!

Sandwich Manufacturer of the Year

T

he Sandwiches, Salads & Pizza business unit of Northern Foods has had a successful year, being involved in the local community, as well as being awarded the prestigious National ‘Big Tick’ award and the ‘Example of Excellence’ award in London.

The dedication to offering the best services and benefits for their employees such as free on-site health MOT’s was recognised both on a workplace and individual level, and resulted in them being awarded the Bassetlaw ‘Work Place Health Scheme’ award. Alongside providing health services, the Employee engagement survey, which takes place every year, saw another upward positive trend in the various categories measured, some of which included

communication, management style and employee satisfaction.

The business has not only taken initiatives to provide extra services for their employees, but has also taken them into the local community. The Manton Wood site near Worksop has been involved in adding value to the curriculum of six local primary and

32 July 2011 SANDWICH & SNACK NEWS

secondary schools. The special needs children of St Giles had a full day of work experience, which included sampling some of the various jobs on the factory floor, whilst other primary schools were involved in interactive workshops which saw them design their own packaging and sandwiches, including a lesson from the Manton Wood Development

Chef.

Manton Wood has almost doubled the number of employees since 2009. This has been due to the site securing a Costa Coffee contract in June 2010. This saw them yet again contributing to their local community through the creation of 100 jobs. As one can imagine, this has been very positive with overall employment figures falling across the country.

Meanwhile, Manton Wood had a busy year with a range of exciting sandwiches being developed and sold in store. The classic student fish finger sandwich and Daily Mirror Paella inspired sandwich were some of the adventurous flavour profiles that consumers had a chance to buy for a limited period of time.

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SAMMIES AWARD WINNERS 2011

AWARDS 2011

Coffee Bar Sandwich Retailer of the Year

I

ntroduced to Dunelm Mill stores in 2000, the fast-growing Pausa Coffee Shop operation has proved a remarkable success for Dunelm Mill, reckoned to be the UK’s number one homewares retailer.

A total of 58 Dunelm Mill stores (just over half) throughout the UK are currently fitted with Pausa Coffee Shops with an average size of 70 seats and all new stores planned to include a coffee shop.

With a mix of wooden tables and comfortable soft leather seating, the Pausa Coffee Shop undoubtedly provides a warm and welcoming environment that keeps customers coming back.

With the same ethos as its parent company, the coffee shop chain aims to offer value for money to all its customers. The Pausa branded offering boasts highly competitive prices compared to other high street retailers and offers a wide range of food and drinks.

As well as meal deals starting at £4.99 for a Panini or sandwich, hot drink and a slice of gateaux or cake, a broad selection of teas and coffee is also available including Latte, Cappuccino, Espresso, Americano, Decaf and Mocha, all of which are available in skinny and made by fullytrained baristas.

Dunelm Mill prides itself on the training and quality of service given by their staff and offer table service for hot items, as well as most of the confectionery. Counter service also offers a variety of sandwiches, Paninis, cakes and soft drinks.

Founded in Leicester over 30 years ago by Bill and Jean Adderley, Dunelm Mill began as a market stall selling readymade curtains. Still very much a family firm, the company has grown to be the number one homewares specialist in the UK with over 112 stores and many more planned.

Louise Barltrop, head of PR at Dunelm Mill, comments: “We are really proud of the offering available at our Pausa Coffee Shops. We’ve created the perfect environment for our customers, where they can take a little time out from shopping and enjoy a coffee, slice of cake and, of course, a great sandwich.

As with our extensive homewares offering, it’s all about giving them simply value for money.”

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AWARDS 2011

SAMMIES AWARD WINNERS 2011

New Sandwich of the Year Award

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ret’s Sweet Chilli Crayfish and Mango sandwich was created as part of the Pret Chef’s Special, which sees new sandwiches introduced every month.

Due to its huge popularity, it was fast-tracked to become part of Pret’s core range. Its recent award success at the Sammie Awards as New Sandwich of the Year has further enhanced its reputation as a favourite amongst customers.

Pret sees its outstanding popularity as being largely due to its unique combination

and the fact that, as with all its sandwich products, the Sweet Chilli Crayfish and Mango Bloomer is handmade every day in every shop.

Using fresh, natural ingredients, the crayfish is harvested sustainably from fresh water lakes before being cooked and peeled to make the key ingredient in the sandwich.

To the crayfish, it adds a sweet chilli mayo, an exclusive Pret recipe made to its specification from fresh red chillies, yoghurt and fresh ginger. The mangoes are ripened and carefully hand

sliced into pieces, garnished with a sprinkling of fresh coriander.

Jim Winship, Director of the British Sandwich Association, stated: “We were delighted to present Pret with the New Sandwich of The Year Award for its Sweet Chilli Crayfish and Mango Bloomer. We felt that this sandwich really demonstrated how the industry is committed to innovation and quality. It is good to see an established business like Pret continuing to have its finger on the pulse when it comes to new product development.”

Sandwich Marketing Award

T

his award paid tribute to Pret’s charity work which has always played an integral part in the company’s business.

Pret donates to charities throughout the year through its Pret Foundation Trust which was set up to alleviate poverty in the UK, focusing on the plight of the homeless in particular.

At present, money raised from sandwich sales goes to the Pret Charity Run which operates LPG vans that deliver over 12,000 meals to numerous shelters in London every week and 2.4 million products to charities for the homeless every year.

Pret set the bar high for its Christmas 2010 charity activity and aimed to raise £250,000 for the homeless. The mechanic was simple: for every granary and bloomer sandwich sold, Pret would donate 5p.

The campaign was a phenomenal success, the company reaching its target through promotions on packaging, window and in-store decorations, pointof-sale signage, online, social media and PR. A live tracker on the Pret.com homepage which informed customers of the donations in £s was also used.

34 July 2011 SANDWICH & SNACK NEWS

Carolyn London, head of marketing, stated: “We were thrilled with our success at the Sammie Awards.

Innovation and our charity work are two key cornerstones of our business.

“We are constantly looking at new ways to excite the taste buds of our customers and to add to our great range of tasty and nutritious fillings.

“The marketing award is also a

tribute to our charity efforts to help the homeless over the Christmas period.

This was a real team effort with staff and customers helping to raise an amazing £252,800 over two months.

The money allowed us to support 88 homeless charities during Christmas, making a real difference to the lives of scores of people during the difficult cold winter months.”

S&SN_134_July11_p28-35_Layout 1 23/06/2011 15:11 Page 35

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S&SN_134_July11_p36-39_Layout 1 23/06/2011 15:12 Page 36

DAY IN THE LIFE OF...

Out and about with lunch!’s Chris Brazier Chris Brazier is the event manager for lunch!, the UK’s only dedicated trade show for the quality lunchtime food-to-go market, taking place at London’s Old Billingsgate on 29-30 September. Chris is based in Brighton at the UK offices of Diversified Business Communications, an award-winning international event organiser.

In his spare time he’s a budding stand-up comedian. This is his day…

8.00am Being able to wake up naturally is one of my biggest luxuries, so I’m lucky that I live close enough to the office not to have to worry about setting my alarm clock.

I’ve got a busy day ahead of me, but one of the first things I do every morning is turn on my laptop and see what’s new with the world… well, the BBC Sports’ football gossip pages. I’m sure I’m not the only event manager to admit this, but since online visitor registration opened last month I’ve found I can’t leave the house without checking for new additions. It’s becoming slightly addictive! lunch! is really flying this year, we’ve been nominated for Best UK Trade Show 2011 by the Association of Event Organisers – which is a real honour after winning it in 2010 – and so far pre-registration figures are at their alltime highest. I hurry down the hill towards Brighton’s bustling seafront happy that key buyers from Pret a Manger, BaxterStorey, Sainsbury’s, and a couple of quality independents, will be joining us again this year.

9.00am My job is a juggling act – part sales, part brand ambassador, and, at times, part box lifter! But on the whole it’s meetings which take up the biggest part of my day. So, once I’ve responded to a few urgent exhibitor emails asking

36 July 2011 SANDWICH & SNACK NEWS

me about everything from PR opportunities to venue access, I get on the phone to Jim Winship, director of the British Sandwich Association.

The BSA has been a great partner to lunch! and our excellent ‘Working lunch!’ seminar programme features some of the biggest names in the outof-home food and drink industry. Jim and I have had a few discussions now regarding the possibilities for this year... so, watch this space!

11.00am With the show selling twice as fast as last year, we actually sold out of all exhibition space on the ground floor last month. There are now only a handful of stands remaining upstairs on Old Billingsgate’s mezzanine level.

It’s a testament to the continuing success and growing appeal of the show that I’m still getting so many calls – from some brilliant companies – still looking to exhibit. If I can make room for them! That’s the subject of my next meeting, which sees my MD Carsten Holm and the show’s operations manager Suzanne Rowland poring over a huge floor plan trying to see if we can find any more space.

Our rebooks did exceptionally well this year and we’ve got a whole host of industry favourites back on the menu.

There’s scores of new exhibitors who’ve been attracted by all the positive word of mouth generated

S&SN_134_July11_p36-39_Layout 1 23/06/2011 15:12 Page 37

DAY IN THE LIFE OF... about the show. We’re lucky to have such a loyal following – from previous exhibitors and the trade press to the visitors themselves who keep coming back for more. After an hour of shifting stands, much deliberation, health and safety considerations, and negotiation, 12 more stands appear on the page.

12.15pm I’m nearly out through the door when Grace Pinder – the show’s marketing manager – gives me the proof of this year’s visitor brochure to look through on the train. Our head designer Roger Denyer has done another fantastic job.

It’s no mean feat to keep the marketing materials looking so fresh year after year when you’ve got such a distinctive brand style already in place.

“

My visit reminds me to call M&S’s Damian Dixon, category manager for eating out of home, about our new ‘Meet the Buyer’ programme

”

With lunch! fast approaching the real priority is to ensure that anyone who buys food-to-go related products and services is invited to the show.

This is quite an undertaking when you consider there are tens of thousands of food-to-go outlets in London alone, let alone the rest of the country. Or Europe for that matter! I spot the time and realise I’m going to have to hurry to catch my train to London.

12.55pm Brighton is blessed with a dazzling array of great independent sandwich shops but unfortunately for me, I haven’t got a minute to spare to stop at any of them!

My arrival at the station coincides with a five-minute delay, so I nip into Marks & Spencer and treat myself to a club sandwich. My visit reminds me to call M&S’s Damian Dixon, category manager for eating out of home, about our new ‘Meet the Buyer’ programme.

We’ve still got to fine tune a few details but it’s a great new initiative that’ll allow big key buyers to make appointments with our exhibitors. I phone Damien from the train and then make good use of the rest of the journey by updating our @lunchexhibition twitter account with the latest exhibitor news – Delice de France has just booked in!

www.sandwich.org.uk July 2011 37

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DAY IN THE LIFE OF...

2.00pm I love coming up to Old Billingsgate.

It’s a fantastic venue, in a really accessible – and very scenic – part of London. Walking out of Monument station down towards the river, it doesn’t take me long to arrive at my destination.

Some buildings’ architecture just lends itself to enhancing the atmosphere of exhibitions held within them. Old Billingsgate is definitely one of them. The venue’s semi-resident hound Rocky the Dog announces my arrival and Liberty Lean, Old Billingsgate’s operations manager, comes down to give me a tour.

While this is our fourth year here, it’s the first time we’ve had an upper feature level. In addition to more stands, this is where visitors will now find the café, Demo Theatre and the Innovation Zone exhibitors, which mainly includes smaller suppliers and new start-ups. We’ve widened the aisles to ease congestion up here because if it’s anything like last year it’ll be packed!

3.30pm My last meeting of the day is with Amanda Grove, the marketing manager at Magrini. They’re the new sponsors of our British Smoothie Championships

38 July 2011 SANDWICH & SNACK NEWS

and we’ve got the marketing campaign to discuss. The championships are one of the show’s most exciting features.

Smoothie baristas just didn’t get the recognition they deserved until this award came along.

Winning means an awful lot to the contenders, who travel from across the UK to compete live at the show. Vimal DePala, last year’s winner from Shaketastic summed it up by saying it was “one of the biggest moments of [his] life” – so it’s absolutely vital that we ensure both the competition and its eventual winners get as much publicity as possible. We discuss where to advertise to attract the best number – and quality – of entrants and outline which publications are best positioned to feature editorial. Before I leave I also get a quote from Amanda to use in our next press release, announcing that the call for entries has now officially opened!

5.45pm The return train journey to Brighton is always a bit manic at this time, but I manage to get a seat for part of it which allows me to check my emails.

This year’s Innovation Challenge has been creating a lot of interest amongst exhibitors, who are excited about the change to the format, which will allow

shortlisted entrants to pitch their innovative products – Dragon’s Den style – to a panel of industry judges and an audience made up of visiting buyers. It’s going to be tough… but fair! I can’t wait to see what innovations our exhibitors are planning to unveil.

7.30pm It might sound crazy, but for me the perfect day is one where I’m busy from beginning to end. No two days are ever the same in event organising. It’s not all about targets and sales. It’s about working as part of a team to create something unique for the marketplace we represent.

As a company, we’re renowned for our attention to detail and the hours we put in on our exhibitor’s behalf.

And I think that’s reflected by the visitor experience we create year after year. I’m proud to be part of the Diversified team and luckily for me they’re a really supportive bunch, as I’m going to be seeing a few of my colleagues later at my stand-up comedy gig at the Three And Ten pub in Brighton. I’m doing a 10-minute set of new material and they’ve promised to come along and applaud! Everyone loves lunch!, but I’m still waiting for their verdict on me…

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To advertise call Paul Steer on 01291 636342 July 2011 39

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INDEPENDENT’S DIARY

‘Did your chicken have a happy life?’

Cost rather than welfare considerations tends to be at the forefront of customer choice, reflects Derby sandwich bar independent Sally Curme

I

t began with an innocent question from a customer considering the choice of fillings for his sandwich: “Did the chicken have a happy life?”

Deep down, I wanted to answer with the fact that the chicken had probably had a life like the rest of us. A life of spells of happiness tinged with bits of sadness, as well as some monotony, broken up by occasional moments of excitement.

I suppose the correct answer would have been that as the chicken the customer was pointing at was in fact four or five sliced chicken breasts, the likelihood of them all coming from the

“

I’ve watched the chick flick ‘Chicken Run’ at least three times and cheered as Rocky led all the chickens destined for the pie factory to freedom. However, I do sometimes wonder where it will all end.

”

same chicken was very low.

I would imagine too that chickens, like humans, may have different expectations of life. What makes one chicken happy may not necessarily swing it for another chicken.

And of course there is

40 July 2011 SANDWICH & SNACK NEWS

always the argument that if one chicken was having a miserable life, wasn’t it better for it to meet its maker earlier, than to end the life of one that’s been having a ball?

Now I do understand that animal welfare is very, very important, and like most women I have grown to love and admire Hugh Fearnley Wittingstall and his chicken campaign.

I’ve also watched the chick flick Chicken Run at least three times and cheered as Rocky led all the chickens destined for the pie factory to freedom. However, I do sometimes wonder where it will all end. For instance, when I look at the contents of my serve over, I could ask was the tuna bullied by bigger fish? Did the bacon provider have bi-polar? Were the tomatoes ripped from the family vine too early? Was the cucumber stunted in its

growth by a plastic sheath?

Were the red peppers racially segregated from the yellow and green peppers or were they allowed to be raised in harmony together?

In my other life I am keen to feed my family and friends on organic and welfare foods, but obviously at a cost, which is impossible to carry through into my shop unless of course I increase the prices dramatically. It’s a bit of a dilemma, and I think probably like a marriage it’s all about compromise.

For the majority of my customers who just want to be fed quickly its not the most important factor, but for a few its a very important factor and to devil with the cost.

And then of course there are a few who want the organic freedom food, but when they know the extra cost they will have to pay, decide to stick with the alternative. So if asked again whether the chicken had a happy life, I may be tempted to keep everyone happy, and say I’m sure it didn’t have any great expectations of life and was probably very contented with its lot, rather like me. Would you like to try some?

Sally Curme is the founder of Sally’s Sandwich Bar in Derby

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l a i c e Business Sp Boot Camp Having spent two days hosting business boot camp sessions at industry trade show Caffe Culture, I’ve decided to concentrate this issue of Sutherland’s Sandwich Surgery on two hot issues that came up for discussion with independent and aspiring sandwich and café bar owners, who came to me for hands on help HR Headaches The issue of human resources and staff management came up repeatedly over the two days, with almost all of the business owners I helped.

This was the case whether they had recently bought an existing business and were struggling with a workforce set in the old ways of working, or if they were recently established as a new business, and were yet to establish any staff management systems and processes… everyone seemed to have concerns.

The trouble is that for most independent owner’s staff management and human resources processes are the last thing on the to do list as they ready themselves for opening, or agree the sale.

Then, once they begin to trade, they find they simply don’t have time to get to grips with this side of the business, and before they know it staffing issues

42 July 2011 SANDWICH & SNACK NEWS

have got out of hand with no set shifts, no set responsibilities, no contracts, no handbook and no training.

This all makes for a workforce that manages you, and not the other way round. It also makes for an incredibly precarious legal position, and one I urged everyone I spoke to to rectify immediately.

There are two reasons why this is my advice.

Firstly, you need to protect yourself.

As an employer you are legally bound to follow current legislation relating to the hiring of staff. If you don’t then you are breaking the law, and any employee who wishes to do so can (with the help of a tonne of free legal aid) take you to an industrial tribunal.

Damages and costs often run into the thousands. The only way to be sure that this is not going to happen is to follow the law, to the letter.

The last thing you want is to be

faced with a staff member who is letting you and your business down.

But, because you have not contracted them to work, or to any job specification, you have no legal channel through which to discipline them, or legally dismiss them.

Secondly, you need to run your business as professionally as possible.

In this economic climate it is vital to get the most out of your staff members.

This comes from having professional staff management processes that include set shift patterns, set areas of responsibility, effective and documented training practices, a contract and a means by which to appraise staff and their ability to carry out the role. Whether your staff are your friends or not, it is vital to have this professional approach, and whilst far more structured it definitely makes for a

S&SN_134_July11_p42-43_Layout 1 23/06/2011 15:13 Page 43

more motivated and committed work force.

We have a number of template staff management schemes that we’ll be helping some of the small businesses we spoke to at Caffe Culture to implement, all of which are based on the systems we’ve developed for our own café. If you think your café needs some help drop us a line info@sutherlandcomms.com and we’ll do all we can to help.

You may also benefit from the Soloist membership package offered by the British Sandwich Association. We are members, and have frequently used the free HR legal helpline service that comes as part of the package. It’s a fantastic resource, and has helped us to ensure that matters of staff contracts and disciplinary hearings are dealt with correctly. Look up www.sandwich.org.uk Decreased Sales Another topic that came up for discussion frequently during the 30 or so business advice sessions was decreased sales, and a dip in turnover.

Consumer spending habits have changed dramatically over the past two years. We are now very much in the midst of a voucher culture, where lots of customers don’t spend unless they are attracted by a deal or promotion. Even I’m guilty of web searching for a voucher for ASK or Strada before venturing out for dinner!

My advice to these business owners was straightforward and geared around more effective marketing.

Look at any of the big chain coffee shops and sandwich bars on the high street and you’ll see that they have not decreased their marketing budget during the recession, quite the opposite in fact; many seem to have increased it as they compete more and more aggressively for customer spend. You have to do the same.

The good news for you is that you don’t have to increase

Need some help?

Award-winning sandwich bar owner and author of ‘Start and Run a Sandwich and Coffee Shop’ Jill Sutherland helps other café owners, and would be café owners, with her advice.

Jill and her husband Richard have just won a Gold Independent Sandwich Bar of the Year award - the second time in three years that they’ve scooped the prize. They are now offering people the opportunity to open their own Taste, through their new franchise scheme. Visit www.tastesfresh.com to find out more. budget…. You just need to increase your time and commitment to the marketing cause!

Get clear about your unique selling point (USP) and what it is that makes your business special. Fresh food, fantastic value, family friendly… whatever it is, be clear about it.

Start plotting ahead, and planning in potential marketing opportunities.

British Sandwich Week was a great opportunity to run themed sandwich specials, and price promotions. So was the Royal Wedding.

Get every possible opportunity in the diary, and a few months in advance start thinking about what opportunity the event presents your business.

Pepper your plan with events of your own creation too, such as the launch of your new Summer drinks menu, or new soups in the Autumn.

Put some ‘can’t say no’ promotions on, utilise your fast to produce, cheap to produce food items and give passers-by no reason to try your competitors.

Don’t stress about fancy flyers and posters. Keep costs low and use your black boards, start gathering email addresses from business customers and send out email updates … even set up a Facebook page.

Four or five years ago an independent café could do well simply by providing great food, and great service, and the resulting positive word of mouth marketing that resulted.

Not anymore. You’ve got to get to grips with marketing and promotions if you want to improve sales and keep turnover high.

Drop us a line at info@sutherlandcomms.com if you’d like some help or would like to answer a question.

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SANDWICH MANUFACTURING

The next big thing to hit the sandwich industry As energy costs rise, new legal requirements are introduced, and pressure on margins mounts, installing a modern control and monitoring system can transform the economics of a sandwich or snack production business, says RDM’s Ken Groves

I

f you could cut your energy bill, ensure compliance with food safety laws, increase product quality, and have total transparency and control over your production environment, it would give your business a major advantage.

Installing an advanced control and monitoring system can solve four of the most pressing problems facing sandwich producers today, and in the process save you money and significantly increase the profit margins of your business.

This is what can be achieved with the latest control and monitoring systems from RDM. The company’s technology has been in use by some of the UK’s leading retailers for more than a decade. Their ability to do all of these things – and more, is proven.

Well known companies such as Marks & Spencer, which has a deserved reputation for the outstanding quality of its food, rely on RDM control and monitoring. It gives the retailer complete control over all the refrigeration and air conditioning (in fact, all major energy systems) operating in its stores, reducing running costs, improving reliability and ensuring full compliance with food safety legislation.

As a result, the company is saving millions of pounds each year in energy and

servicing costs. This falls to the bottom line as extra profit.

Sandwich producers can replicate this in their own businesses, as the company is now expanding the focus of its offering to include forward-thinking food manufacturers and producers.

This is possible because the systems are scalable. This means that they can be applied equally successfully in a small business – perhaps a back-room production operation, through a large stand-alone regional production centre, right up to a national-scale concern with multiple sites, operating the biggest temperature-controlled prep facilities.

Installing effective control and monitoring gives you complete transparency, so you can see what is actually happening at individual component, plant, building or national estate level. It is a virtuous circle, as you not only save energy and reduce costs; it helps you improve the

44 July 2011 SANDWICH & SNACK NEWS

management of your production facilities, which results in further savings and lower costs.

Depending on the effectiveness of existing controls, upgrading to the latest RDM systems makes it possible to cut the energy bill for many food production facilities by up to 30 per cent.

When combined with related savings in service and maintenance due to improved management, it is possible to cut overall building running costs by half.

Its control systems are based on a flexible open protocol platform that uses the universal internet browser as the interface. This enables you to monitor and control all aspects of your production environment from a pc anywhere – in the country, or indeed the world. Just log on, and all the information is there, updated in real time.

This open approach means that the systems can communicate with all other control systems and dovetail

seamlessly. They can therefore be used at all levels, as a single plant controller right up to a full Building Energy Management System (BEMS), and at highly competitive cost compared with established companies in the market.

It is this combination of flexibility, ease of use and attractive pricing that is winning the company new customers and driving demand for the products across the food industry.

At the heart of the control platform is The Data Builder (TDB), a flexible, userprogrammable system than can be configured in an infinite number of ways to precisely meet the control requirements of a building, production facility or process.

Together with TDB, the company’s Data Manager and the Intuitive controller platforms give you the tools to tackle any project, no matter how simple or complex.

These onsite systems send temperature and alarm information to your pc or mobile phone, and to RDM’s central monitoring bureau, manned 27/7 throughout the year. This gives complete transparency and puts you in control of all aspects of your production facility.

Given the benefits, we believe it is the next big thing to hit the industry.

Tel 0141 810 2828 or email: ken@resourcedm.com or sales@resourcedm.com.

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Mayonnaise, Dressings and Sauces Sublime...

Piquant manufacture a range of quality mayonnaise, dips, dressing and sauces from our BRC accredited production facility in the West Midlands. We supply many standard products as well as being able to work on bespoke development using our in house NPD facility. If you are looking for unusually high quality products, from a company with a real interest in your business then look no further, you have found us!

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.

Tel: 01922 711116

To advertise call Paul Steer on 01291 636342 July 2011 45

S&SN_134_July11_p46-47_Layout 1 23/06/2011 17:49 Page 46

BSA SUPPLIER PROFILE

TMI Foods gears up for fresh challenges ahead TMI Foods has successfully emerged from a tough couple of years, precipitated by a major fire in its new factory almost as soon as it started production. New product development is now the order of the day as innovation returns to the sandwich market

C

ooked ingredients company TMI Foods sees some exciting new opportunities ahead in the sandwich market over the next few years – and is developing a pipeline of fresh ideas to put in front of its wide range of customers in the sector.

The company believes there are strong signs of innovation returning to the sandwich market. “The industry was growing every year until the recession hit, which led to more people making their sandwiches at home, but now they are buying again,” said TMI Foods’ managing director David Abbott. “The market polarised a bit, but in the last six months, people have been looking at design and creativity, and more originality is coming back in.

“Consumers are getting a bit jaded with value offers all the time and are prepared to look again at quality and something a bit different. This trend is following in other areas too, like pasta meal solutions.

People are developing more discerning tastes, for example chorizo is now very popular as an ingredient, and consumers are looking for stronger flavours and more premium types of bacon.

“

Work is currently progressing on a maple-cured bacon with a double beech smoke, which intensifies flavour, and a new hop cure which uses the flavours of beer to produce an off-sweet hop taste to the bacon

”

“We are working hard on new product development, working with prospective and existing customers on a host of new initiatives and we have assembled a pipeline of new ideas to bring to all sectors of the market.”

TMI is well placed to deliver. Its £16 million state-of-the-art Northampton factory is the

46 July 2011 SANDWICH & SNACK NEWS

most modern cooked ingredients plant of its type in Europe, producing 10 million rashers of bacon a week - enough for 1.6 million sandwiches.

It employs nearly 200 people in cooking bacon products, sausages and roasted vegetables for the retail, manufacturing and food service sectors, many of whom are leading names

in the food retailing, manufacturing and foodservice industries throughout the UK and Western Europe.

And the company is currently gearing up for future business growth through people and product development. A new operations director, Mike Garner, has been brought in from Kerry Foods and TMI is currently strengthening its quality and technical teams.

David added: “The business is growing, we are restructuring, investing in people and improving our all-round offer. And we have been able to do this thanks to the support of our parent company.”

TMI Foods was acquired five years ago by Dawn Farm Foods in Ireland, the market leader for cooked and fermented meats in Europe, a move which led to the development of the new factory and the opening up of new market opportunities.

“The relationship with Dawn Farms enables us to share best practice, offer a ‘one stop shop’ proposition for cooked ingredients and meal components, and provide creative solutions to briefs from customers through our joint commitment to new product development and

S&SN_134_July11_p46-47_Layout 1 23/06/2011 15:14 Page 47

BSA SUPPLIER PROFILE

innovation,” he said.

This focus on new product development is seeing some exciting new products coming to market.

One advancement receiving acclaim in the industry has been some ground-breaking work on rubbed bacon, a premium product developed

by TMI’s innovation team.

This development work, which adds a crust to the bacon and enhances allround flavour, is already stimulating keen interest from sandwich manufacturers.

The company has always enjoyed a strong reputation for its innovative processing systems, using natural smoking techniques with beech, apple or oak wood, and a variety of cures with flavours including sweet, cherry, maple and hops.

Work is currently progressing on a maplecured bacon with a double beech smoke, which intensifies flavour, and a new hop cure which uses the flavours of beer to produce an off-sweet hop taste to the bacon. TMI has also continued to carry out development work on low salt and lean product options.

The company has successfully emerged from a tough couple of years, precipitated by a major fire in its new factory almost as soon as it started

production. “It knocked us for six at the time, but we did not leave a single customer short of an order by so much as a kilo, as we were able to use production lines in our old factory next door to help maintain supply and meet order requirements,” said David.

With the fire and some initial factory teething problems now very much in the past, the company is looking ahead with renewed confidence. It has allowed for growth within its 90,000 sq. ft. factory, with space for a fourth cooking

line to add to its existing convection and microwave oven lines, as well as room for additional packaging capacity as the business continues to expand.

“We have the ability to craft products of any type, size, texture or flavour,”

said David. “We like the look of the future in the sandwich industry, and have put together a very strong proposition to meet the needs of our customers and the new challenges ahead.” www.tmifoods.co.uk

“

Consumers are getting a bit jaded with value offers all the time and are prepared to look again at quality and something a bit different

”

www.sandwich.org.uk July 2011 47

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THE PL ANGLOW PROFILE

Lunch Co ready

to expand The Lunch Co has become one of Warrington’s most dynamic sandwich businesses, with two sandwich shops, an office catering business and successful sandwich van delivery operation … and there’s more to come, as Simon Ambrose found out

F

rom sandwich van sales to local office contract catering, the Lunch Co’s progress over the past 20 years has been remarkable, and a real testimony to the entrepreneurial skills of founders Joanna and Mark Williams.

With a turnover now in excess of 750,000 per annum, the Warringtonbased company now includes their original sandwich van delivery business, a busy office catering business called Sandwich Platters and More, as well as two sandwich and food to go shops. They also anticipate launching a wholesale sandwich and food to go business later this year.

Amazingly, for such a large business, they still make all their own sandwich fillings, even cooking all their own meats - a major commitment in terms of time, but a key platform for the business which is all about freshness and quality. In fact, their business slogan remains: ‘We say that we’re big enough to cope, but small enough to care’.

They use their own fresh chicken breast fillet cooked on site, for instance, and with a Falcon Elmo combi oven they cook gammon and top quality rump steak for beef options, as well as creating all the other fillings they offer, using two development chefs. “It’s all about making sure we have ultimate control of freshness and quality,” says Joanna.

“Yes, it would be a lot easier to buy it in, but then we couldn’t always guarantee our products, and we have built up our loyal base of customers on the strength of that.”

In spite of its size, this is still

48 July 2011 SANDWICH & SNACK NEWS

“

Today we’ve done a wild and basmati rice salad with Mexican chicken and a hot spicy taco mayonnaise. We can supply from the basic to the extreme.

”

effectively an artisan business with product all hand-made, although Joanna says they will automate aspects of production when they move into wholesale.

The Lunch Co started from very humble origins in 1988, with a local sandwich delivery business supplying the business parks of Warrington.

Joanna had just come out of Holton College in Widnes, Cheshire, where she had studied for a Hotel and Restaurant BTEC Diploma, while husband and business partner Mark had taken a business degree at the North Staffs University. It turned out to be an excellent marriage of skills, with Mark managing the business and Joanna looking after the creative and innovation side of things.

They successful built up the business over the years producing hand-made products daily for clients, as well as building up the office catering side, from an industrial unit in Warrington.

Crucially, the business grew dramatically when an opportunity

came up to operate a sandwich and food to go shop within the massive Genesis Centre in Warrington, and they jumped at the chance.

“We looked at the business climate, even at that time and realised that businesses couldn’t afford to have canteens of their own. Vending machines didn’t have a great reputation and we felt we could provide a good service, instead of a faceless product.”

Renting the space within the Centre, they provide all the catering for around 20 businesses in the Centre serving a total of between 5-600 staff.

“It has been a good idea for all concerned really,” says Joanna.

“Management are happy because staff are less inclined to leave the premises and go into town to buy something.

But staff also get a great selection of healthy food options from us as well, and that’s good for them and their businesses ultimately.”

The shop has now been running for six years and has already expanded and been refitted, moving from its original position in reception to within the office space. All the product is supplied from the company’s bespoke central production unit including extensive ranges of hot and cold food to go. Production starts at 5.0am and by 8.30am everything is on site. If there’s something additional required by staff, the business is flexible enough to incorporate it with bespoke product.

But why not just service the Centre with a van sales operation and save yourself the both of staffing it and kitting it out? “The trouble is you

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THE PL ANGLOW PROFILE

only have 10 minutes’ worth of business if you do it that way,” says Joanna. “With a canteen service like ours you are serving customers all day, not just for breakfast or lunch, but also snacks and drinks throughout.”

There’s a wide range of products designed to serve a spectrum of taste and pocket requirements. “We do a big range of sandwiches with nice

pickles and fancy cheeses,” adds Joanna. “Our biggest seller is a Coronation Chicken, Onion Bhaji and Mango Chutney – we are renowned for it in the area. We cook all our own crispy bacon on site, so we also do a crisply bacon with fresh chicken breast and a low calorie mayo; there’s a fresh egg and cress; a crumbly Lancashire cheese with fresh crunchy

apples and grapes, for example.

“We also do a bacon sandwich with a baked tomato and fresh spices.

There are fresh croissants with smoked salmon and Philadephia cheese. We use all the branded products such as Branston, no ownbrand cheap alternatives.

“We’re just limited to the extent of our imaginations really. We might do

www.sandwich.org.uk July 2011 49

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THE PL ANGLOW PROFILE Planglow packaging Planglow specialise in the design and print of branded labels, food safety labels and compostable packaging for the catering industry. Supported by marketleading, 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. www.planglow.com Tel: 0117 317 8600 a gammon and egg or a roast beef with a sweet mustard.

“Today we’ve done a wild and basmati rice salad with Mexican chicken and a hot spicy taco mayonnaise. We can supply from the basic to the extreme.”

Food is frequently centred on what’s available from their excellent suppliers – it uses Greenhalghs bakery, for example, and produce within the Cheshire area such as Hawkshead Relishes and cheeses from the Forest of Bowland.

“We use the best products we can afford. Our strapline is Lunch Co – because we care,” she adds.

The success of the Centre’s food to go shop led them to develop a model sandwich shop/ grab and go bar at the front of their latest production unit when they moved two and a half years ago, serving both as an outlet for local office workers, as well as an opportunity for other businesses to see for themselves the benefits of handing over their catering to the company.

“It works both as a factory shop and a blueprint,” says Joanna. “We often say that we are the next step on from a food vending machine – we say, give us a foyer space and we can provide everything.”

Moving to the new unit also meant that they effectively doubled their factory space. With spare capacity and sensing new business opportunities in the changing economic climate, they are now gearing up to start doing wholesale business as well. This is not something they have rushed into,

50 July 2011 SANDWICH & SNACK NEWS

always aware that their quality offer could be diluted by taking on new business that might overstretch them.

The feeling now is that the time is right and the recent growth of farm shops with cafés in the area has been of particular interest to the canny pair.

A fundamental part of the business – both existing and future wholesale business – is having the right packaging and their relationship with packaging and packaging software supplier Planglow has been crucial.

“We used to buy packaging supplies from someone else, but we went to the sandwich exhibition at GMEX in Manchester and realised that everything they were doing was what we wanted to do. The fact that they could do it bespoke, it was modern and up to date, and that they were continually refreshing the range, convinced us that switching to them was the right thing to do.

“We opted for the Eco Collection that includes a full range of products, all branded for our own label. We

used the company’s software package of Label Logic and Nutrilogic software to take care of the label and ingredients side of things and the company also worked with us to design our own label called Lunch Co. The possibility of future wholesale business and the necessity of having own-branding and labelling capability has been another bonus.

“I have to say that the biodegradable nature of the range was also very important to us and for our customers - it’s what people want to have in office environments these days, where they are extremely waste conscious,” adds Joanna.

Minimum order quantities haven’t been a problem as they sometimes are for some of the smaller clients – the company’s range includes options such as fresh fruit salads, pasta and rice pots and can total up 1,000 products a day, so 60,000 products doesn’t take long to get through.

Meanwhile, expectations for new business are also high for the office catering side of things, which makes up around 50% of turnover.

There’s been a lot of inward investment in the Warrington area over the years, which has become something of a boom town because of its proximity to the M62, M6 and M56 motorways.

“We have some big employers such as Toyota, Walkers Crisps, Vestas, HP, Fujitsui, DWP and Gallifords – it is a thriving area. It's been tough for everyone recently, but it will boom again.”

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PACKAGING

Compostable sandwich packaging will feature widely at the Olympics SANDWICH and drinks packaging made from compostable materials mainly capable of ending up in anaerobic digesters will feature widely at the London 2012 Olympic Games, according to the National Centre for Bio-renewable Energy, Fuels and Materials.

Materials getting a ‘green’ makeover will include fast food wrappers, sandwich boxes and drink cartons.

Many of these materials will be suitable for anaerobic digestion (AD), allowing them to be made into renewable energy, it says.

“The London Olympics has given us a unique opportunity to showcase the benefits of using compostable packaging, particularly for food, and recovering its stored energy at end-of-life using anaerobic digestion,” says Dr John Williams,

Head of Materials for Energy and Industry at the NNFCC. The NNFCC and British Printing Industries Federation have been working with the London Organising Committee for the Olympic Games (LOCOG) to ensure compostable food packaging is part of London 2012’s sustainability promise.

When London won the Olympics they pledged to set “new standards of

Linpac now offers printed films Linpac Packaging is now able to offer printed films with a pitch of 1125mm so packers can use the most advanced wrapping machines on the market and increase the efficiency of their operations.

Printing directly on to film removes the need for an additional cardboard sleeve and enables companies to reduce their carbon footprint by cutting the weight of the finished product and reducing the amount of packaging material used (and which ultimately has to be disposed of).

Printing options for the stretch film range – automatic or manual use, catering refills and cutter boxes – include flexo printing in up to eight colours, allowing for complex, high-quality graphics and designs.

sustainability” and organisers committed to sending zero waste direct to landfill during the Games, with a minimum of 70 per cent to be reused, recycled or composted.

An estimated 6.5 million people will attend the London Olympics and in the space of just 17 days will generate over 3,300 tonnes of food packaging waste.

What is done with this large amount of waste will

have far reaching consequences on the Games’ carbon footprint and could also affect the long-term sustainability of the packaging industry.

The response from industry has been extremely positive, and plastics manufacturers hope it will demonstrate a workable model that can be rolled out nationally, it says.

“Using renewable materials at the Olympics is a great way to demonstrate to the public how seriously the packaging industry is taking sustainability,” says Andy Sweetman, Chairman of the European Bioplastics Association.

“Moving the packaging industry towards a low carbon economy is challenging but bioplastic manufacturers are at the forefront of innovation.”

New industry working group aims to tackle packaging misconceptions Consumers need more accurate information about the true role and value of food and beverage packaging to dispel myths about its impact on the environment, according to a newly established industry Working Group.

Key figures from the packaging and food industries met in March for the inaugural roundtable meeting of the Working Group, which was organized by Tri-Star Packaging as part of a bid to tackle misconceptions about packaging sustainability.

Representatives from major players in the food industry – including Greggs, Caffé Nero and CH&Co – joined senior executives from leading packaging companies, including Tri-Star, LINPAC and Anson.

They discussed ways in which industry could work together to help consumers understand why packaging is a vital part

of the supply chain and, used responsibly, can in fact help to minimize waste.

The roundtable discussion was chaired

by Leigh Holloway, director of Eco3, an environmental consultancy that specializes in packaging design. Speaking during the meeting, he told fellow participants: “We have an important part to play in helping consumers understand the wider picture. There needs to be a move towards the industry working together.”

Among the specific issues discussed was the important role packaging plays in extending the shelf life of fresh and ambient food and beverage products, thereby reducing the amount of food that goes to waste every year. It was also agreed that there was important work to be done in terms of educating the public about the relative sustainability merits of different packaging types.

www.sandwich.org.uk July 2011 51

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L ABELLING

The cost of incorrectly labelled goods A number of sandwich manufacturers have installed label verification systems recently to ensure that quick product change-overs do not result in incorrectly labelled packs. Sian Spencer, sales and marketing co-ordinator at Marco, a major supplier in the sector, outlines the mounting pressures behind the moves

C

ases of RTM (Return to Manufacturer) and EPWs (Emergency Product Withdrawals) within the food retailing sectors have increased significantly in the UK over the past five years and it is estimated that 12% of these are due to incorrectly labelled goods.

The overall cost of such incidents runs into 100s of millions of pounds, with repercussions for suppliers and retailers in areas such as customer confidence and brand damage.

As consumers, we are becoming more discerning and demanding when it comes to the food we buy, especially with regard to things like sandwiches, snacks, pre-packed fresh meals and produce.

Past indifference relating to food origins and ingredients is undergoing a quantum change and never before have consumers been so well informed about the products they choose.

This interest grows daily in the never ending quest for new tastes and ever greater product satisfaction.

Many of us now go out of our way to understand the differences in varieties, our preferred producing countries and the seasons in which to select the finest end product.

Product labelling is playing a growing role in this consumer selection process so it is not surprising that the major supermarkets, ensuring that they maintain market position, have increased focus on this subject and are already supplying products with enhanced ‘detailed’ product data.

Labelling complexity – a growing problem Major grocery retailers deal with thousands of suppliers, from the major

52 July 2011 SANDWICH & SNACK NEWS

“

Major retailers have to ‘anticipate’ our fluctuating requirements, ensuring they don’t over-order or run out prematurely at peak times. Getting it right is difficult and to meet these challenges, significant pressure is, in turn, placed on suppliers

”

international brands such as Unilever, right down to the independent local providers of one or two products.

It is estimated that individual majors carry over 100,000 product lines, each with an average lifecycle of just over two years. This translates into an average of 40,000 products changing or rotating each year. Fresh food products make up a significant percentage of this and by their nature tend to change much more frequently than non-food items.

A recent GS1 global standards report predicts that the number of attributes that grocery retailers are required to hold for individual products will rise from just over 60 to 250 in the next five years.

This significant increase will relate to factors including increased product and ingredient information, promotional and pricing attributes, handling instructions, health and wellbeing information, environmental and ethical recommendations, tracking

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L ABELLING data and traceability attributes.

This dramatic change will place increasing pressure on food manufacturers to ‘get it right’ when it comes to manufacturing management and labelling.

Supermarkets are already insisting on higher levels of information from their suppliers, delivered consistently and always with total accuracy. Any errors or inaccuracies are severely punished. Faulty products found at goods-in are immediately returned, even if only one individual product is wrongly labelled for instance.

Consequences for the supplier and retailer are much more serious if wrongly labelled product does make it to the supermarket shelf to be ‘discovered’ by the consumer who is all too ready to adopt a self-appointed auditor role.

At first sight ensuring that the correct label with the correct information is placed on a packaged product shouldn’t be too hard. In fact for high volume automatic processes such as canning and filling, it is relatively straightforward. However many fresh products such as ready meals or sandwiches are still hand crafted in relatively short runs. Outside normal day to day buying patterns, consumer demand for fresh food products is affected by a diverse range of factors including climate

Campden BRI label cost research Campden BRI has released details of research on the costs of labelling changes, commissioned by Defra.

The main findings were that: The reported costs of label changes per stock-keeping unit are somewhat greater than those previously quoted by the European Commission and in UK impact assessments; Re-labelling costs vary widely, from £1,800 to £6,500 per stock keeping unit. This variation is driven by factors such as the size of the business concerned, the printing technique used, the packaging material, and the complexity of the label change; Commercial factors are the cause of most label changes; changes caused by regulatory requirements accounted for a relatively small minority. Therefore, the cost of regulation-based label changes can be reduced by lead-in times of sufficient length to allow for the alignment of those changes with commercially-driven changes.

Campden BRI invited 664 businesses to complete the survey questionnaire. The response rate was relatively low – 12%.

While not statistically robust, the indicative re-labelling costs can now

and weather patterns, major sports fixtures, holiday periods and advertising campaigns.

Major retailers have to ‘anticipate’ our fluctuating requirements, ensuring they don’t over-order or run out prematurely at peak times. Getting it right is difficult and to meet these challenges, significant pressure is, in turn, placed on suppliers, resulting in rapidly changing short run order requirements mandating swift turnaround times.

Suppliers have to second guess these fluctuations, based partly on historic data and partly on intuition. In such situations, rapid line changes present a major challenge especially when it comes to labelling.

Most leading food retailers have established comprehensive guidelines for their suppliers relating to a wide range of packaging and labelling issues. These codes of practice

be used to inform stakeholder discussion.

The project findings have also “greatly improved Defra’s understanding of the drivers of both imposed re-labelling costs” and “business as usual” labelling costs for a range of products and packaging types, and the practicalities of labelling/packaging design and production.

New Labelling rules are under negotiation in the EU. The European Commission issued a proposal for a new Food Information Regulation on 4 February 2008. This proposal follows an EU-wide review of both general food and nutrition labelling legislation, which began in 2004.

The proposal will bring EU rules on general and nutrition labelling together into a single regulation which will simplify and consolidate existing labelling legislation.

The Regulation once agreed will be directly applicable in all Member States and replace existing legislation in this area in the UK. Defra has responsibility for coordinating the UK’s input into the negotiations. The responsibility for nutrition labelling policy aspects of the proposal have moved to the Department of Health.

combine international recommendations and company specific requirements.

However, interpreting and implementing these requirements can be a daunting and expensive task.

Failure to comply leaves companies vulnerable. Wrongly labelled products create a financial exposure for the manufacturer that is unsustainable and must be eradicated. They need a system to manage this risk automatically so that they police 100% of their production. With pressures increasing from supermarkets in parallel with growing consumer awareness, nothing less than 100% will suffice.

Marco offer a number of solutions that eradicate the risk of EPW’s and RTM’s. www.marco.co.uk, Tel: 01342 870103

www.sandwich.org.uk July 2011 53

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L ABELLING COMMENT

New calorie labelling doesn’t add up for food producers and retailers New calorie labelling on food packaging due this September is a cause for concern, says corporate nutritionist Kate Cook. Retailers and brands should develop and champion credible messages so customers can make informed choices about how to get all the macro and micro-nutrients they need each day

T

he Department of Health’s voluntary Responsibility Deal requires signatories including Sainsbury’s, Morrisons, ASDA, Compass Group, Premier Foods, Mars and Unilever to include prominent calorie labelling on all their food packaging from September this year.

I am concerned at the impact this will have on consumers’ ability to make good overall choices for their dietary health. This in turn could affect the popularity and sales of key lines for the food and retail sector.

While some high calorie foods are empty of nutritional value, others have significant benefits in the daily diet. And conversely, some low calorie foods don’t deliver all that they promise. For example, salmon is high in fat but contains vital omega 3 and protein. In a regime where only calories count, it ranks alongside low quality junk food, potentially being rejected as “unhealthy”.

Conversely, some “diet” range sandwiches are very low in calories but encourage unstable blood sugar and don’t provide enough energy, leading to snacking and weight gain. A higher calorie alternative could be a better choice for sustainable weight loss.

Brands need to

communicate more helpful health and nutrition information to sustain customer confidence. This one-dimensional approach could pose new risks to the public’s health. There’s an opportunity for businesses across the food industry to provide more complete guidance that puts calorie labelling in context. Of course the challenge is doing so in a simple and authoritative way that customers will understand and act on to the overall benefit of their health.

I don’t dispute that the government health Responsibility Deal is a worthwhile initiative, with its broad aim of encouraging healthier lifestyles for the British public through a range of dietary and exercise measures. And it is easy to see why the government has

54 July 2011 SANDWICH & SNACK NEWS

chosen to focus on calorie counting. Many consumers understand the measure because it’s been associated with popular diets and weight loss for decades.

But consuming enough micronutrients and “good” fats is also vitally important for good health. Without them, humans still suffer from conditions like scurvy and rickets which most of us assume have been consigned to the history books. Cases of both have recently been reported in the UK. And for weight loss, it’s so important to balance blood sugar throughout the day to avoid the peaks and troughs that lead to hunger pangs and bingeing, one of the main causes of obesity.

I would recommend that retailers and brands develop and champion credible messages so customers can make informed choices

about how to get all the macro- and micro-nutrients they need each day. To help your brands, individual products or meals to avoid losing share because of an incomplete picture of nutritional value, I suggest: 1. Provide relevant nutrition facts on packaging that help customers relate their choices to their lifestyle goals 2. Include micronutrient (vitamins and minerals) info as well as macronutrients (calories, protein, fat) on menu and product breakdowns and explain the benefits 3. Create nutritious menus for specific dietary needs, including weight loss, gluten or dairy free and mood boosting or high energy requirements 4. Develop consistent messages across all your PR, marketing, packaging and campaigns so your health headlines are always clear and focused.

Cook’s Nutrition Coach consultancy focuses on helping food retailers, manufacturers and restaurants convey a more balanced message about the nutritional value of their products. As well as analysing calorie information, she also evaluates and explains the micro-nutrient and fat content. www.katecook.biz

S&SN_134_July11_p54-55_Layout 1 23/06/2011 15:18 Page 55

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To advertise call Paul Steer on 01291 636342 July 2011 55

S&SN_134_July11_p56-59_Layout 1 23/06/2011 15:18 Page 56

CHEESE

The end of bland

mouse-trap?

W

hile Cheddar remains the big favourite in the cheese sandwich sector, two other trends are also pushing at the envelope.

Firstly, well-travelled consumers are increasingly attracted to international cuisine and opting for speciality cheese in their sandwiches as a result.

Meanwhile, low-fat is becoming a major selection criteria for healthconscious consumers.

Consumer’s expectations of their cheese sandwich are undoubtedly higher than they’ve ever been.

Cheddar remains the key favourite, although tastes increasingly demand a more mature and stronger tasting product than the bland mouse-trap of a few years ago. Globe-trotting consumers also expect speciality cheeses to be available. “Today’s consumers want more sophisticated tastes than in the past. They are constantly seeking more interesting flavours and textures, even when it comes to simply choosing their sandwich at lunchtime,” agrees Dairygold Food Ingredients sales & marketing director Terry Cunningham.

Continually monitoring current trends in cheese, its team is able to advise customers on what the most popular sandwich choices will be.

“At the moment, for example, feta is particularly popular,” says Terry. “As it is made from

a blend of sheep’s and goat’s milk, its tangy, salty flavour complements other ingredients in sandwiches.

“Sandwich producers can tap into an incremental profit opportunity by

catering to these changing tastes. A sandwich which contains an interesting cheese, perhaps one the consumer hasn’t tried before, will always have great appeal.”

Bel’s Cheese Recipe of the Month: Hot smoked salmon with Cantadou, chargrilled lemon courgette strips and spinach in a multi-seed wrap.

INGREDIENTS: Multi-seed wrap Hot smoked salmon Chargrilled lemon courgette strips Cantadou 4 Pepper Spinach METHOD: 1. Take the wrap and spread with the cheese.

2. Lay the salmon down the centre with the courgette strips on top.

3. Fold up the bottom edge and two sides, leaving the top open to form a pocket.

4. Add the spinach on top of the bottom fold, roll and serve.

56 July 2011 SANDWICH & SNACK NEWS

DFI, reckoned to be the UK’s largest supplier of cheese and dairy-based ingredients to UK food manufacturers, offers a range of speciality and continental cheeses which can help sandwich producers design products to suit consumers’ diversifying tastes.

Its premium range of speciality cheeses, marketed under the ‘taste Discovering Flavour’ brand, has been developed as a ‘one stop shop’ for food manufacturers.

Dairygold are one of the UK largest buyers of cheese from the global market spending over £70m on this type of ingredient. The scale, flexibility and capability that DFI have allow it to offer an extensive list of cheeses to its customers.

The range includes Real Yorkshire Wensleydale, British Goats Cheese, Emmental from France, Havarti from Denmark, Halloumi from Cyprus, Feta from Greece, Grana Padano from Italy, and many more.

In general, the growing variety of cheeses available to the sandwich sector means that operators can keep their menus vibrant with different flavoursome options, says Adéle Bird, Channel Marketing Manager, Bel Foodservice UK. However, caterers need to carefully select which ingredient to use as they can react differently when heated and this can affect

S&SN_134_July11_p56-59_Layout 1 23/06/2011 15:18 Page 57

To advertise call Paul Steer on 01291 636342 July 2011 57

S&SN_134_July11_p56-59_Layout 1 23/06/2011 17:39 Page 58

CHEESE

the overall taste and quality of the sandwich.

Port Salut, for example, is an excellent filling for heated paninis as well as cold sandwiches as it keeps its rich creamy texture and smooth, mild taste even when heated.”

Meanwhile, healthconscious consumers are a growing force to be reckoned with and a segment which sandwich bars can’t afford to ignore.

“Though a popular choice, cheese is often wrongly perceived as an unhealthy filling,” says Adéle. “Over half of consumers in the UK state that healthier eating now forms part of their overall approach to their eating out habits* and café and sandwich bars should provide healthier options to cater for this.

“In recent years there have been huge developments in low-fat cheese which are a solution for operators looking to put healthier sandwiches on the menu. We offer light versions of many of our bestselling brands including Mini Babybel light, The Laughing Cow Light and Leerdammer Light that can

be used as an alternative to full-fat cheeses.

“Sandwiches, baguettes and wraps with flavoursome low-fat ingredients and stacked with fresh salads will appeal to those looking for a light bite, especially over the summer months.

Leerdammer Light is a versatile, low fat cheese that can be used in both hot and cold wraps. It has a sweet, nutty flavour and 50% less fat content than traditional cheddar; it’s perfect paired with roasted tomatoes and basil in a wholegrain wrap to create a low-calorie option.

“Cheese is a firm favourite for consumers and it certainly doesn’t have to be boring. Bel has an exclusive collection of sandwich recipes that showcase a tasty range of innovative and contemporary ideas to tempt your customers. The collection demonstrates how incorporating speciality ingredients, such as sun-blushed tomatoes or Portobello mushrooms, with branded cheese will lead to a perception of quality. They make it easy to create a premium offer

58 July 2011 SANDWICH & SNACK NEWS

that is simple to prepare and can add value for your customers as well as acting as a fantastic profit driver for your business.

“In the current climate, consumers are still looking to cut costs where possible.

Making your sandwich offer more exciting will entice customers away from the supermarkets and through your doors. We work closely with our customers to come up with unique sandwich concepts with big-hitting flavours that are simple to make.

We also sponsor the Sandwich Designer of the Year Awards which highlight the very latest in sandwich innovation.”

Cheddar cheese, however, remains the biggest seller overall, although customers are frequently graduating towards stronger tasting and more mature versions,

a trend recognized by Warren MacFarlane, Out of Home marketing manager for Lactalis McLelland. “Cheddar is the single biggest cheese category in the UK and the growth is coming from major brands like Seriously® Strong. More specifically, it’s the Extra Mature and Vintage cheddar segment, where Seriously® Strong sits, that is in growth as consumers trade up to stronger taste profiles.”

Warren adds: “Because of the intense taste profile of Seriously® Strong Cheddar, caterers could use less than they would of another cheese without compromising the taste experience and protecting their profit margin. This can also help lower the calorie content, appealing to the more health conscious consumer.”

Milk Link’s Tickler Cheddar receives prestigious ‘Big Tick’ Award Out of hundreds of entries, Milk Link’s Tickler, an extra mature Cheddar, has been honoured in the UK’s leading awards for responsible business practice, run by Business in the Community.

Milk Link is among a small cadre of businesses to receive Business in the Community’s (BITC) coveted National Big Tick. The Big Tick award is the first level of award available to entrants of the national Awards for Excellence, which recognise inspirational programmes that are making a positive impact on the community, the environment or wider society.

Milk Link’s programme has also been shortlisted for the title of Example of Excellence – the overall winner – for the Rural Action category for companies that help support rural communities. The final results will be announced at the Awards for Excellence Gala Event sponsored by Unilever on 5 July.

Hamish Renton, Milk Link’s Marketing & Innovation Director, commented; “We are delighted to receive this Big Tick for Tickler and to have been shortlisted for the overall Example of Excellence. We have always taken a sustained approach to corporate responsibility and integrated it into our business strategy. For us, it has paid off both with customers, stakeholders and our employees. We know that we cannot build a successful sustainable business without constantly showing our commitment to being a better business.”

S&SN_134_July11_p56-59_Layout 1 23/06/2011 15:19 Page 59

Your industry magazine 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.

The TT800 Machine

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S&SN_134_July11_p60-61_Layout 1 23/06/2011 15:19 Page 60

NEW PRODUCTS National Flexible thinks ‘Inside The Box’

Crackers add pzazz to Xmas eating Putting some pzazz into Christmas, Snowbird foods (part of the VION Food Group) has come up with an alternative to that familiar seasonal special Pigs in Blankets.

Christmas Crackers are fully cooked and frozen 25g chipolata sausages made from moist and tender turkey thigh meat and flavoured with quality diced bacon and cranberries. They can be used as an accompaniment to a traditional Christmas meal and are equally suitable as a buffet item as they can be eaten hot or cold.

The savoury flavours of the meat are complemented by the sharp, sweet taste of the cranberries. A unique blend of herbs and spices completes a flavour profile which delivers an exciting eating experience.

From frozen, Christmas Crackers can be microwaved (in seconds) or oven baked to75˚C, have a golden brown colour and will hold under lights for long periods.

Tel: 020 8805 9222.

Boxerchips have applied their novel concept for packaging reduction to a range of tasty crisps which has been rapidly soaring to success with record in-flight sales on airlines where space is at a premium.

The new packaging format delivers the same volume of product as a standard 40g bag of crisps, but the compact arrangement allows for an overall reduction in size by as much as 50% and dramatically crunches the amount of packaging materials used by 35%.

Needing a packaging supplier that could deliver a unique appearance for the new packs, Boxerchips worked on the project with Bradford-based film packaging specialists National Flexible, who developed a bespoke film for the unusual flow-wrap application.

The high-barrier laminate film offers excellent seal integrity to deal with the constant changes in

KDH Projects KDH Projects Ltd has been awarded a £¾ million plus project to create a high care production facility for one of the UK’s premier sea food processing companies.

The design and build full turnkey project will create a new cooking area, wash room, production area, WIP chill, blast chill and changing facilities.

KDH Projects Ltd are undertaking all elements of the project ‘in house’ including

Snowbird names new npd manager Snowbird foods has completed its senior management team with the appointment of Jonathan Lillie to the key post of new product development manager.

Part of the VION Food Group, North London based Snowbird is the leading UK manufacturer of fully cooked and frozen sausages and both meat and stuffing balls.

Mr Lillie, who reports to managing director, Philip Paul, previously worked in the North East for Cheviot Foods and, latterly, for Northumberland Foods

60 July2011 SANDWICH & SNACK NEWS

atmospheric pressure that the packs are exposed to, whilst also being pliable enough to fit snugly around the internal box which contains the product.

The 5 different flavours have eyecatching visuals with artwork that was reproduced by National Flexible’s print team using a process that simultaneously printed both sides of the film in one pass, giving the outer surface of the laminate a unique spotmatt finish.

Tel: 01274 685566.

where he focused on value-added frozen vegetables.

His appointment follows the recent announcement that Richard Martin has been named in the new post of operations manager with responsibility for production, engineering, health and safety.

With 42 years’ experience in the food industry, Mr. Martin has worked at a number of VION locations, including Winsford (Cheshire) and Haverhill (Suffolk). Tel: 020 8805 9222.

concrete filled stainless steel kerbing, insulated composite panel walls and ceilings, stainless steel drainage, Food-CreteTM resin flooring, electrical, mechanical, steam and refrigeration services.

Tel: 0207 4733142.

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NEW PRODUCTS

KDH first show at ExCel KDH Projects enjoyed meeting new and existing customers on its stand at Pro2pac recently and wishes to thank everyone who visited its display. The company says it has taken great encouragement from everyone’s positive comments.

Carl Rout, KDH Projects commercial manager, said: “This was our first show at ExCel and we have really enjoyed meeting everyone. We

took a unique approach to our display and built a mock walk-in food production facility, complete with resin floor and hygienic walls and ceilings etc.

“We tried to give visitors a small taste of what a food production facility looks and feels like and what we can create with our teams of tradesman.”

Tel: 0207 4733142.

Corn Again: Popcorn in new 40g Snack Size

Paragon exceeds 100 million milestone The magic milestone of 100 million burgers produced in a single year has been surpassed by manufacturer Paragon Quality Foods – and all of them have been produced to meet the very highest expectations of taste, texture and superior quality.

Speaking of Paragon’s success, managing director Metin Pekin, said: “Our products have a special place in the hearts of catering establishment owners who do not compromise on quality. These are products that sustain the success of their businesses.”

Operating from a state-of-theart factory in Doncaster, Paragon has delivered greater customer satisfaction following the installation of £75,000 worth of fat analysis technology, ensuring consistent quality of every batch.

“Investment in the latest automation, production facilities, process controls, efficiencies and many other leading edge disciplines ensures we maintain our position as a market leader,” added Mr. Pekin.

Tel: 01302 83 41 41.

Corn Again, the UK's first gourmet savoury and sweet popcorn manufacturer, have launched the first snack size bags in the UK. Using only natural ingredients, they are available in two flavours (Salty Sweet and new Chilli and Lime) in 40g bags with an RRP of £1.09.

Based in Consett, County Durham, Corn Again popped into existence in April 2009, founded by husband and wife team Richard and Catherine Furze. Their Chilli and Fennel Popcorn was a Great Taste Awards winner in 2010.

Since July 2010, all four flavours of Corn Again’s original 100g bags have been selling well in 19 ASDA stores throughout North East England (RRP £1.98) and listings are continuing to grow through Foodhalls, Garden Centres (Dobbies), Delis, Coffee & Sandwich Shops, Independent Cinemas and Convenience Stores.

Corn Again is the ideal alternative

for stockists of crisps and/or snack lines.

“The 100g bags of savoury popcorn have been a great success and now we want to grow the market by adding a smaller ready to eat size which is suitable for lunchboxes as well as eating on the go. The impulse market is crying out for an alternative to crisps and we believe our 40g offering is ideal for children and adults alike,” says Catherine.

Corn Again exhibited at the BBC Good Food Show (June 15th19th)..

Tel: 01207 588388.

packed with potential Packaging design agency CCREATIVE, is pleased to welcome two new members to the growing team.

The Bedfordshire-based design and marketing agency now boasts a strong, growing team of packaging construction designers, developing and evolving innovative new food packaging solutions.

“We have a great team here,” announces Andrea Waller, Head of

Creative. “Our team of graphic and construction designers are currently working on a number of exciting projects, both in the UK and Europe, for both well-known established retail chains and smaller start-ups.”

C-CREATIVE has developed a reputation for quality food packaging design and innovation and offers competitive rates.

Tel: 0333 121 0 120.

www.sandwich.org.uk July 2011 61

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SAL ADS

Nunhems launch

sandwich

vegetables range Nunhems has developed a new range of salad vegetables specifically for the sandwich market. Simon Ambrose investigates

I

think it must have been back in 2008 when I first became aware of Nunhems and its breakthrough product, the Intense non-leak tomato.

If I remember rightly, the company had taken out a full page advertisement in Sandwich & Snack News magazine, spelling out the benefits of the new product for sandwich manufacturers – the fact that the tomatoes retained their juice much more than other tomatoes during processing, were less messy and easier to slice as a result, wouldn’t leak into the bread and make sandwiches soggy, and to cap it all they had a pleasing red colour, as well as good taste characteristics.

I assumed at the time, like others, that Nunhems was a grower/supplier, largely because nowhere did it mention in its advertising and publicity that it was, in fact, a global seed

62 July 2011 SANDWICH & SNACK NEWS

developer. In fact, the penny dropped only recently.

Whatever the origins, it was undoubtedly a real breakthrough, the first time a vegetable had been specifically ‘tailored’ for the sandwich industry and it quickly became apparent that while there benefits for the industrial processing side, the fact that the tomato was non-leak made it attractive to the retail sector as well.

A year later Tesco was stocking the tomatoes on its shelves with a fanfare of following publicity, although for various reasons things didn’t work out at the time – interestingly, though, Australian supermarkets are now doing fantastic business with them apparently.

Surprisingly, the company also had mixed success in the UK on the foodservice front in the immediate years after the launch, although they have

recently been used by a number of sandwich manufacturers including Raynor Foods – the company admits that it didn’t promote them as successfully as it might have done, and availability has been an issue, but all this is all set to change now.

For one thing, at Fruit Logistica in Berlin earlier this year - one of the biggest fruit and veg shows in the world - Nunhems announced a number of additional products specifically developed for the sandwich industry that also look extremely interesting.

As well as the Intense tomato, they have now come up with a range of onions with a milder taste – UK palates are not keen on max strength onion tastes apparently; there’s a range of slicer cucumbers, again like the tomato, with a drier pulp which reduces water loss, and Multileaf, a range of long-shelf-life lettuces, aimed at sandwich manufacturers, with this type of lettuce massively in vogue in the market currently.

The company now believes the UK sandwich market is more than ready for its specifically targeted products, some of which have taken between five to ten years to develop from lab to seed and conduct extensive trials before being made commercially available. That’s one reason why two Nunhems execs were busy networking

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SAL ADS at the Sammies industry dinner recently and the company is now targeting sandwich manufacturers around the UK. “We have been struggling a little bit with the quantities, but now we have much more production and we are prepared for the next six months,” says Daniel Kretzschmar, Produce Chain Manager.

“We have been introducing a lot of innovation in the market. Multileaf lettuce is a particular breakthough as well as the tomato: the shape, colour and crunchiness is really new. The first commercial trials are starting now with growers in the UK with a view to starting to supply sandwich manufacturers. We are focusing a lot

of our new products on the UK because the UK is by far the biggest market and this is really new.”

Multileaf lettuce is actually perfectly adapted to industrial food processing methods, says the company.

It also has a longer shelf-life, its costs compares favourably to other product and since it can be divided into small easy-to-use leaves with just one cut, the risk of contamination is greatly reduced, and with the recent problems with e-coli in Germany, that’s something that everyone is going to be looking at hard from now on.

Meanwhile, there’s also a wide range of colours, shapes and sizes.

On the onion front, the milder product came about when Daniel

Kretzschmar was attending a meeting in Holland and had just eaten a sandwich containing onions. Award that his breath was not what it should be, he suddenly realised that there might be a market for a much milder, less pungent sandwich onion and immediately started to talk to the team about the possibilities.

The results are now the Vaquero and Countach mild onions, adapted to different sandwich sizes. Each onion has a single centre which facilitates cutting and allows sandwich makers to produce better looking products.

Both red and white colours are available.

Watch this space.

Hazeldene team takes on fresh challenge for charity Thrill seekers from Wigan salad supplier Hazeldene were preparing to take on The Outward Bound Trust’s 2011 Charity Challenge as we went to press.

The four workmates, Ken McLoughlin, Vlad Lukjanciks, Debbie Paterson and Victoria Kennedy, have been gearing themselves up for rock climbing, gorge scrambling and mountain biking to name just a few as part of this year’s challenge at one of The Trust’s venues in the Lake District.

Ken McLoughlin, team leader and operations manager at Hazeldene, said: “We’re really looking forward to getting stuck into the thrilling challenges ahead of us and hopefully being crowned winners.

“The Outward Bound Trust, which is Hazeldene’s main charity, is an educational charity dedicated to helping young people to unlock their potential through discovery and adventure in the wild. It was founded in 1941 and since

then, more than a million people have benefited from the lifechanging experiences and skills for life that The Trust equips them with.”

Fourteen teams were due to be taking part in the challenge, which took place from June 17 to June 19, with a prizegiving ceremony at St James’s Palace in the early autumn.

Last year, Hazeldene’s managing director Simon Ball climbed Africa’s Mount Kilimanjaro and raised £10,500 towards The Trust’s bursary fund.

Pupils from Fred Longworth High School in Tyldesley have been able to take part in an Outward Bound programme with the help of funds raised by Hazeldene.

One pupil said: “Thank you for paying for this course. The

course has made me realise if I put determination into anything I want to do, then I can do it.”

And teacher Eileen Roughley, who is head of Year 11, added: “At the beginning of the course the students thought only of their individual needs.

By the end of the course I was amazed that they were working together, understanding individual strengths, delegating jobs and there were no passengers.”

The fund will also

support young people from Fred Longworth High School to go on a three-week Outward Bound challenge either this summer or next summer.

Hazeldene is one of the UK’s leading supplier of fresh salad and vegetable produce to some of the UK’s leading convenience retailers, foodservice and sandwich manufacturers.

It employs 240 people at its Wigan processing site and in 2011 was named as Wigan Business of the Year.

www.sandwich.org.uk July 2011 63

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ADVICE

Where do you want to be in the food chain?

Sandwich and café businesses invariably fail because the owners haven’t done enough ‘homework’ or have enough relevant experience, says The Oxford Funding Company’s Peter Williams

S

o you are thinking of starting your own sandwich bar or café? The answer is – do it! Too many people are holding back from giving it a go, and the result is there are not enough new starts in this country at the moment.

What the government and the people controlling our economy haven’t realised is that we need a high volume of new businesses starting all the time to feed the economy.

So many people are employed mainly by businesses starting up: estate agents/solicitors/shop-fitters/equipment suppliers etc. If nobody is starting then it’s not just the empty shops we see but all the support industries suffering.

Unfortunately, it’s a bit like the survival rates of the baby turtle, we know there is a high failure rate. Its chances of survival are slim – most of them are food for the animal next up the food chain (I thinks it’s sharks that mainly feed on them) – but without them the whole food chain collapses.

64 July 2011 SANDWICH & SNACK NEWS

So what am I saying? Start up just so you can give work to all these other agencies and then fail so the process can be repeated with somebody else? Well, yes I am.

However, you want to be the one who survives, and the key to being this person is quite simple. How often do we hear that people are starting a sandwich bar or café as it has been their life’s dream. Then they admit that they have absolutely no qualification or experience in doing so.

What chance for them against the sharks?

The answer is very little.

Then the story gets worse because they have to find a huge amount of borrowing to be able to get the business going. Well how are they going to handle the trials and tribulations such as lack of customers, that all new businesses have.

Mr Sharky will, I suspect, want his repayments on time – whatever!

So if you want to start your own business and you want a good chance of success the rules are simple. Everybody knows you have to have the product idea/the location and the market, but so many people forget that also: You have to have experience of the industry. If you have never run a café/restaurant etc – go and work in one. Watch how your boss copes with the daily issues, see what your employer does right and wrong and learn.

This experience is not only essential for you but it will give confidence to all the other people you are going to be dealing with when you start on your own.

Peter Williams: 'Mr Sharky will, I suspect, want his repayments on time – whatever!'

You have to have the qualifications.

By this I mainly mean if you are going to run the business yourself – do you know how to run a business? Have you done any courses? Understudied any business proprietors? Can you demonstrate to a third party that you know about marketing, employing and handling staff, finance and accounts etc; You have to have the resources.

Nobody is going to ‘take a punt’ on you.

All lenders need to see that you are committing most of the capital needed to open and run the business, and that if the business fails you have independent access to resources (normally this means your home) to be able to repay them; You have to have the aptitude – this is the desire/the burn/the passion that will keep you working through the night and through the problems. The sheer willpower to make it happen; In practical terms you – or it can be a partner or part of your team – have to cover all the above. And you need to put it in a business plan – it helps; So if you have all the above go for it.

And what if it doesn’t work and Mr Sharky gets you, ( you have to consider this as a possibility)? Then you will lose your investment, you will have to remortgage your home to repay the debt, or if it is really bad you may need the help of a debt councilor or insolvency

S&SN_134_July11_p64-65_Layout 1 23/06/2011 17:41 Page 65

“

ADVICE

You have to have experience of the industry.

If you have never run a café/restaurant etc – go and work in one.

TWO NEW FUNDING COMPANIES The Oxford Funding Company has announced that there are two new ‘funders’ just come into the market.

We were a bit shocked to learn that there is an Arab Consortium who have just put together a fund to provide lease finance to the SME Market, lending where the British Banks don’t want to go (or don’t know how to go).

It’s ironic that we plead and push our own banks, to no avail, to provide sensible funding and they now let overseas lenders come here and pick up quality business, which they should be doing.

The other excellent news is that at the low risk/larger established client

”

practitioner.

However, what I would say is it’s not the end of the world, and very often the most successful people have had a few failures and have learnt from those failures how to get it right next time.

The old adage ‘you have to be in it to win it’ does apply and if you don’t try –

end of the market, the rates are coming down, with a newly formed Bank now clamoring to lend to established business.

They are offering lower rates, no deposit equipment finance, and many innovative products to the right clients. They don’t need to take over the clients’ daily banking but will work alongside their existing clearing bank.

It’s a shame these things are only available to the larger established businesses, but then perhaps there should be a reward for the people who have managed to survive and indeed grow during the recession. you won’t know. But please stack the odds in your favour.

'Peter Williams has been commercial finance broker for 20 years with 'The Oxford Funding company. The company is a member of the National Association of commercial finance Brokers (NACFB). Tel 01242 226662 - www.thefundingco.co.uk'

LEVEL II FOOD HYGIENE By law, everyone handling food – whether in a café, sandwich bar or factory – has to have basic food hygiene training.

for just

£+10

The British Sandwich Association has developed specific training programmes for the industry which are available on-line.

These courses normally cost £30 + VAT but for members of the British Sandwich Association they are reduced to just £10 + VAT per person.

VAT

CERTIFIED

BY THE BSA

Key advantages: ■ Provides basic food hygiene training focused on the needs of employees in food preparation and retail environments.

■ On-line delivery means your staff can take the course at work or at home and at a time suitable to both them and their work commitments.

■ Fully certified by the British Sandwich Association.

■ Full training audit trail for your business’ ‘due diligence’.

■ Low cost in terms of both the course and staff absence from site.

■ Pay on-line - train staff as needed with immediate delivery.

To find out more call Tony on 01291 636333 www.sandwich.org.uk July 2011 65

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NEWS

BSA Plans for 2011/12 The following is the BSA Diary for 2011/12 June 22nd - Technical Group Meeting, Cambridge (Eclipse Scientific) July 6th Management Committee Meeting – Review of Awards (M&S, Waterside House, Paddington) September 29-30th – Lunch! Show 29th – BSA Management Committee meeting (venue to be confirmed) October 12th Technical Group Meeting, London (at Bel UK, Sevenoaks) November 16th Management Committee Meeting & Warwick Raceday (Banbury)

2012 January 25th Management Committee Meeting (London – venue to be confirmed) February 2nd Technical Group Meeting (venue to be confirmed) March 21st Management Committee Meeting (venue to be confirmed) April 18th Technical Group Meeting (Venue to be confirmed) May 12-19th British Sandwich Week 17th Annual BSA Awards Dinner

(Dates and venues may be subject to change)

66 July 2011 SANDWICH & SNACK NEWS

New Management Committee Formed Felicity Aylward, Food Technologist with BP Oil UK Retail, is the new Chair of the British Sandwich Association, following its AGM on June (16). She takes over from Nigel Hunter, retired Managing Director of Buckingham Foods.

The new Vice Chair is Andrew

Sherick from Marks & Spencer.

New committee members include David Jones (SSP), Andrew Pocock (Impress Sandwiches), Graeme Matthews (Rachel’s of Windsor), Kevin Mayes (The Real Sandwich Company) and Andrew Hesketh (Greggs).

European Sandwich & Snack Show (Paris – March 2012)

BSA at Lunch!

The Association is assessing whether or not to take up an invitation to get involved in the European Sandwich Show in Paris next March, possibly with a pavilion for British exhibitors.

It would be helpful if anyone is interested if they would contact BSA Director Jim Winship – jim@sandwich.org.uk – so that he can assess the level of interest before making a commitment.

The Association will be strongly involved in the Lunch! Show again this year where it will have a stand, as well as be involved in running a training workshop. The Association is also planning to announce details of its plans for the Olympics and the 250th Anniversary of the Sandwich at the show.

The show takes place at Old Billingsgate, London on 29th & 30th September.

M&S beef sandwich voted Best Sandwich of 2011 Marks & Spencer’s Ultimate Aberdeen Angus Beef with Red Onion Chutney Sandwich has been voted the best new sandwich of 2011 by British consumers.

The sandwich, launched earlier this year, attracted 14% of the votes cast - more than 5% than its nearest rivals. Over 3,000 consumers voted in the competition, organised by the British Sandwich Association to find Britain’s Favourite New Sandwich of 2011.

Bakers Greggs took both second and third positions with their New York Deli Bloomer and Chicken Teriyaki with Sweet Onion Sauce Bloomer sandwiches.

In all 23 new sandwiches from different retailers were identified in the competition as having been launched since January this year and consumers were invited to vote on-

line for the one they liked best.

“The creation of new sandwiches is key to keeping consumer interest in sandwiches,” says British Sandwich Association Director Jim Winship. “We launched the competition to encourage innovation in the industry and we have been pleased by the level of support we have had from the public with over 8000 people visiting the competition site in the last month and over 3000 voting.”

On-line voters were offered the incentive of winning a holiday in Hawaii (formerly the Sandwich Islands). The winner was pensioner Leslie Evans from Wiltshire. It was supported by Hawaii Tourism Europe and the retailers entering the competition.

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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 Felicity Aylward (BP) VICE-ChAIrMAN Andrew Sherick (Marks & Spencer) ThE COMMITTEE Andy Valentine (Ginsters) – van sales David Jones (SSP) - foodservice Kelly Johnson-Terry (Sainsbury’s) – multiple retailer Mark Arnold (Brambles) - producer Andrew Pocock (Impress Sandwiches) - 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 Graeme Matthews (Rachel’s of Windsor) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar

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.

Andrew Hesketh (representing Martin Kibler – Greggs) – retail baker

▲ 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

Nigel Hunter (Consultant) – Ex-Chair SECrETArIAT JIM WINSHIP Director

68 July 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

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

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 BuckinghAm Foods Ltd Magnus, Ninian Way, Tame Valley Industrial Estate, Tamworth, Staffordshire B77 5BY Contact: Viv Ryan Tel: 01827 252629 www.buckinghamfoods.co.uk chArLes JArvis Fine Foods Units 3&4 Ilford Trading Estate, Paycocke Road, Basildon, Essex SS14 3DR Contact: Alan Jarvis Tel: 01702 545111

Fax: 01702 548894 alan@charlesjarvis.co.uk www.charlesjarvis.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

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

FreshwAy chiLLed Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL Contact: Mr Alan Wright Tel: 01902 783666 Fax: 01902 781141 info@freshwayfoods.co.uk ginsters Ltd 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, Retford Road, Manton, Worksop, Notts, S80 2RS

Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greencore sAndwiches – tweLvetrees Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Steve Maloney steve.maloney@greencore.com www.greencore.com 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 July 2011 69

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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

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

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

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

sales@deightonmanufacturing.co.uk www.deightonmanufacturing.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: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@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

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 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

70 July 2011 SANDWICH & SNACK NEWS

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 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

engLish Provender co. Ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

www.englishprovender.com BRC Grade A

Food network Ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com Foodservice centre Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.foodservicecentre.co.uk Freshcut Foods Ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Peter Clee Tel: 01159 227 222 Fax: 01159 227 255 peter.clee@freshcut.biz FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

hAzeLdene Foods Ltd Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 www.hazeldene.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 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

S&SN_134_July11_p69-76_Layout 1 23/06/2011 15:25 Page 71

BSA Suppliers Index 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 50A St Andrews Street, Hertford SG14 1JA Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 210177/210178 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 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

SUPPLIERS

Pettigrews Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com

snowBird Foods Ltd Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303

totAL PAckAging systems Unit 12, Saturn Business Park Fairfield Industrial Estate Hixon, Staffordshire ST18 0PF Contact: Katie Rose Tel: 0845 6430035 Fax: 0845 6430036

roy.anderson@snowbirdfoods.co.uk

katierose@totalpackagingsystems.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

southern sALAds Limited

PLAngLow Ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com 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

www.snowbirdfoods.co.uk 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

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

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 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/

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

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_134_July11_p69-76_Layout 1 23/06/2011 15:44 Page 72

BSA Product Index Advisory/ConsultAnCy serviCes Factory Advanced Food Technology Foodservice Centre MTC Insulation Solutions Ltd. RJL Software Retail Foodservice Centre

Cheese Cellar English Provender Co Leathams

Total Packaging Systems

Pettigrews Southover Food Company Ltd The Ingredients Factory

Labels Allstat Planglow Labelling Systems

ConsultAnCy Food Analytical Laboratories Ltd

Labelling Systems/Barcoding

CrisPs Southover Food Company Ltd

Cutting equipment Advanced Food Technology

Allstat Planglow Labelling Systems

BAkery ProduCts Morning Goods Bri-Tal (Foods) Ltd Chiltern Bakery Delifrance Heathrow Bakery

design & Build ConsultAnCy Advanced Food Technology ColpacTotal Packaging Systems

Patisserie Bri-Tal (Foods) Ltd Delifrance Chiltern Bakery Heathrow Bakery

delivery vehiCles Jiffy Trucks Ltd

Colpac

dressings, sAuCes And MAyonnAise

Sandwich Making Machinery

Viennoiserie Bri-Tal (Foods) Ltd BreAd And rolls Fresh Chiltern Bakeries Heathrow Bakery Rank Hovis Speciality Bri-Tal (Foods) Ltd Delifrance Heathrow Bakery 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 Relishes Ancient Recipes (Solway Veg Ltd) Beacon Foods Cheese Cellar English Provender Co Intertaste Sauces & Spices Leathams Pettigrews Southover Food Company Ltd The Ingredients Factory Pickles Ancient Recipes (Solway Veg Ltd)

Dips The Ingredients Factory Dressings Ancient Recipes (Solway Veg Ltd) English Provender Co. Spreads Milk Link Mayonnaise BD Foods Caterers Choice Cheese Cellar English Provender Co. Fridays Piquant Mustards BD Foods Southover Food Company Relishes BD Foods Beacon Foods Southover Food Company Ltd

Total Packaging Systems Machinery MPE UK Ltd Packaging Machines Total Packaging Systems Advanced Food Technology Deighton Manufacturing (UK) FACtory design Alimentos Daily Fresh Total Packaging Systems Fish ProduCts Canned Fish Food Network John West Foods Ltd Martin Matthew & Co Crayfish Royal Greenland The Seafood Company Prawns Royal Greenland The Seafood Company Salmon Caterers Choice Food Network John West Foods Ltd Leathams Martin Matthew & Co.

Sauces & Ketchups BD Foods Ancient Recipes (Solway Veg Ltd) Beacon Foods Caterers Choice English Provender Co. Intertaste Sauces & Spices Martin Matthew & Co Piquant The Ingredients Factory

Sardines Martin Matthew & Co.

drinks

Tuna (Premium) Food Network Glenryck Foods Limited Ivory & Ledoux Ltd Martin Matthew & Co Southover Food Company

Concentrates Ivory & Ledoux Ltd Juices Caterers Choice Leathams Southover Food Company Ltd

Seafood/Shellfish Products Southover Food Company Ltd Tuna Caterers Choice Food Network John West Foods Ltd Martin Matthew & Co. Universal Meats

Flour

eggs & egg ProduCts

Rank Hovis

Eggs (hard boiled)

Fruit

Fridays Egg Products

Guacamole Leathams

Freshway Chilled Foods Fridays Leathams equiPMent

Pineapple Caterers Choice Food Network Freshcut Foods Ltd

Buttering machinery Advanced Food Technology Deighton Manufacturing (UK) Newtech Conveyors Advanced Food Technology Deighton Manufacturing (UK) MPE UK Ltd

72 July 2011 SANDWICH & SNACK NEWS

Leathams Southover Food Company Ltd TMI Foods Beef Leathams Sam Browne Foods Universal Meats Verseveld PLC Zwanenberg Food UK Ltd Chicken Challenger Foods Kookaburra Leathams Moy Park Sam Browne Foods TMI Foods Universal Meats Zwanenberg Food UK Ltd Continental Leathams Duck Kookaburra Sam Browne Foods Universal Meats 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 Food Network Kookaburra Leathams 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 Snowbird Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Turkey Kookaburra Leathams Unsoy oils Martin Matthew & Co

MeAt ProduCts

orgAniC ProduCts Ancient Recipes (Solway Veg Ltd) Beacon Foods Eurilait Ltd Fridays Leathams The English Provender Co. (Suffolk Foods) PACkAging

Bacon Food Network

Auto-seal Packaging MPE UK Ltd

Martin Matthew & Co. lABorAtory Eclipse UK Ltd Food Analytical Laboratories Ltd

Total Packaging Systems Cardboard Colpac Food wraps Colpac Tri-Star Packaging Supplies Plastic 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 Cheese Cellar Eurilait Ltd Freshcut Foods Ltd Fridays snACk ProduCts Zwanenberg Food UK Ltd souPs Leathams Southover Food Company Ltd vegetABles Canned Vegetables Food Network Martin Matthew & Co Chargrilled/ Roasted Beacon Foods Freshcut Foods Ltd Leathams sAlAds Hazeldene Foods Southern Salads Limited Salads (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Limited Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Matthew & Co. Southover Food Company Ltd Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Leathams Plc Martin Matthew & Co. viennoiserie Southover Food Company Ltd

S&SN_134_July11_p69-76_Layout 1 23/06/2011 15:25 Page 73

International Sandwich Manufacturers 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 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 www.borgesius.nl Contact: Emiel Boogaard

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 nordic Lunch AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Brandmo

sigmA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: 00357 5 363 968 Fax: 00357 5 346 131 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 suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

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

CL ASSIFIEDS

SANDWICH BARS FOR SALE

See Page 11 www.sandwich.org.uk July 2011 73

S&SN_134_July11_p69-76_Layout 1 23/06/2011 15:25 Page 74

CL ASSIFIEDS

RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more

.uk VISIT US AT www.rjlsoftware.co

RJL

Tel: 01603 721804 and www.fda-packaging.com

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

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CL ASSIFIEDS

ITY “QUAL T A TUNA BLE RKA REMA ES” PRIC

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 July 2011 75

S&SN_134_July11_p69-76_Layout 1 23/06/2011 15:25 Page 76

Factory Floor Recipe / Portion Weighing & Metal Detection - Built specifically for the food industry

STEVENS GROUP - TURNING TRACEABILITY INTO PROFITABILITY

www.stevensgroupltd.com