Sandwich & Snack News - Issue 143

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Sandwich snack news INTERNATIONAL

issue 143 JANuARY 2013

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EDITOR SImON amBROSE t: 01291 636343 e:

ADVERTISING PauL STEER t: 01291 636342 e:


CONTENTS NEWS Page 4. Northern Ireland sandwich manufacturer Deli Lites has won a £1m deal to supply sandwiches and wraps to Irish company Applegreen. Page 8. The sandwich trade is in for a hectic time this Spring, with three major shows to visit. IFE, co-located with Pro2Pac, and undoubtedly the UK’s largest food and drink trade exhibition, returns to ExCeL London from 17-20 March with over 1,200 exhibitors. PROFILES Page 10. Princi offers some of London’s best sandwiches, pastries and salads, with its own bakery at the heart of the business. Juliet Shield, herself a former sandwich bar owner (Liverpool’s Mangetout) and now a cafe and restaurant consultant, paid a call in the first of a new series Page 14. When former bookie Ian Barker and Rugby League star Jon Wilkin bought a sandwich bar near Warrington, it looked as if they might have kicked an own-goal, as they ran into unexpected problems. Four years later, Le Brunch is a thriving business, boosted by a brave move into an on-line ordering and delivery service, says Simon Ambrose SaNdWICh dESIgNER OF ThE YEaR aNd ThE SammIES aWaRdS Page 20-27. Yes, it’s that time of year again, when you reach for the BSA entry forms WRaPS aNd TORTILLaS Page 36. The Real Wrap Company is manufacturing high quality wraps and sandwiches for a variety of catering institutions, after a remarkably quick gestation … and some input from BSA manufacturer and stakeholder Raynor Foods

MANAGING EDITOR SImON amBROSE, Tel: 01291 636343 e-mail: ADVERTISING PauL STEER, t: +44 (0) 1291 636342 e-mail: PRODUCTION AND DESIGN JaYSON BERRY, t: +44 (0) 1291 636339 e: SUBSCRIPTIONS TONY LORImER t: +44 (0) 1291 636333 e-mail: ©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 636338 FAX +44 (0) 1291 630402 WEB EMAIL Paper used in the production of this publication is sourced from sustainable managed forests January 2013 3

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Sandwiches help Greencore to a ‘breakthrough year’ IN what Greencore says has been a ‘breakthrough year’ the group achieved overall growth of 44.5% to £1,161.9m, following recent acquisitions including Uniq, for the year to September 28. Commenting on the results, Patrick Coveney, Chief Executive Officer, said: “The acquisition of Uniq has reshaped the performance, scale, capability and long-term prospects of our Group, with all elements of the targeted benefits now delivered. “More broadly, our strategy, enlarged portfolio and team are working well as we continue to build our industry leading convenience food businesses in the UK and increasingly in the US.” Its sandwich category, including both Greencore Food to Go and the Uniq Northampton business, showed market growth of 6.1%, despite the poor summer. Greencore Food to Go ‘activity’ grew by 10.5%, partly because of customer wins. Growth was largely volume led with “little evolution in average retail price per pack” and an increase in promotional activity through “Meal Deal” offers. Taken together, the acquired Uniq Food to Go businesses grew by 8.9%. Growth was more driven by price and mix as a result of an upgrade of the core product range to ‘best-in-class’. The Spalding side of the plate salads business was fully integrated into the Greencore Food to Go business and performed strongly with new business

gains in both retail and food service customers. Meanwhile, the group has established a scale food to go focused business in the US following the acquisitions of MarketFare Foods and H.C. Schau & Son, and signed a £30m supply agreement with Starbucks. The Dublin-based group say the partnership will see it produce sandwiches for all of the coffee chain’s

Raynor Foods recall Wensleydale Carrot Chutney Sandwich Sandwich manufacturer Raynor Foods has recalled some batches of its Wensleydale Carrot Chutney Sandwich as the product contains egg, which is not declared on the label, according to the Food Standards Agency (FSA). The recalled product, Deli Creations Wensleydale Carrot

Chutney Sandwich, had 'Use by' dates of 20 November 2012, 21 November 2012 and 22 November 2012. Consumers allergic to egg were asked not to consume the product because of the possibility of an a serious allergic reaction. No other Deli Creations products were affected.

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east coast stores except Manhattan, a major coup for the company that first broke into the U.S market four years ago. During the financial year, the Group took steps to transform the strategic position of the business into a focused, six site, food to go, convenience channel business of increasing scale. In April 2012, it announced the acquisition of MarketFare, a business which predominantly supplies 7-Eleven, with food to go revenues of $65m. In June 2012, the Group acquired Schau, a fresh food manufacturer with facilities in Chicago, Illinois and Jacksonville, Florida. The acquisition will form a critical part of the supply network for a significant new multi-regional contract gain with a national food service chain. Taken together, the Group’s US operations now have revenues of over $200m with over 85% of the revenues in food to go products.

M&S launch 3-course Christmas Feast Marks & Spencer launched a three-course Christmas dinner sandwich called the 3course Christmas Feast for the festive season. The first 'course' was smoked salmon with cucumber and dill; the second turkey with pork and chestnut stuffing and smoked bacon; with a third sandwich filled with brie, grapes and chutney.

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Sandwich veteran Tony Cleaver retires TONY Cleaver has retired after seventeen and a half years at the helm of The Sandwich Factory Ltd (Cranswick Plc). One of the best known names in the sandwich trade and probably the longest served, he was the first in the industry to manufacture and sell sandwiches to the National Rail Network and Motorway Service Station sector – this whilst controlling the Henry Telfer sandwich division (now Uniq / Greencore Northampton). Then in February 1988, Tony, with a group of colleagues, formed the sandwich manufacturer Eatfresh Ltd (now

Buckingham Foods Tamworth). He subsequently became the Sales Director of Buckingham Foods from 1991, before forming The Sandwich Factory with a business colleague in 1995. The company, a major sandwich manufacturer, has developed key strengths in supplying the travel and convenience sectors, although it has a presence in retail and other channels as well. The Sandwich Factory was purchased by Cranswick in 2003, although Tony Cleaver remained at the helm. A replacement managing director has yet to be appointed.

Greencore Northampton raises £10,500 for hospice Greencore Northampton’s sandwich factory has raised £10,500 for local charity Cynthia Spencer Hospice as a result of a number of events held over last year. Greencore managing director Phil Lovell said: “The work Cynthia Spencer Hospice carries out for people in and around the Northampton area is

absolutely amazing and I am honoured to be able to present them with this latest cheque on behalf of everyone at Greencore. “The money is a combination of funds raised at our annual family fun day and the prize for winning the recently held charity golf day.”

URBAN eat unveils plans for 'Freebie Friday' FOOD Partners plans to give away thousands of pounds worth of prizes this year on its food to go brand URBAN eat, following the launch of its new 'Freebie Friday' promotion. Every Friday, the brand is giving its 12,000 facebook followers the chance to win prizes ranging from ipads to experience days, by identifying, sharing and commenting on the week's mystery image. Brand Manager Isla Biggin explains: "Promotions have formed a significant part of URBAN eat's marketing activity over recent years and have enabled us to generate

a really strong following across our digital media platforms. "Traditionally we have run promotions over several months with one very big prize. However, we have introduced the new 'Freebie Friday' format to give more people the opportunity to win by offering prizes every single week. "Everyone who successfully identifies the week's image will be entered into a free draw and there will be an additional 'Best Banter' prize for the person who comes up with the most humorous comment.”

Sandwich bar art exhibition A Bradford sandwich bar is giving artists a chance to display their work. Monty’s Bar, part of Montegue’s in North Parade, Bradford, is hosting an exhibition by local artist Andy Mitchell. The Lord Mayor of Bradford, Councillor Dale Smith attended the opening of the exhibition. “It’s the first of what we’re planning to be regular exhibitions by local artists,” said manager Michael Nicholl. “It’s nice for customers to see art on the walls, and it’s a good platform for artists to showcase their work.”

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NI Deli Lites wins £1m manufacturing deal NORTHERN Ireland sandwich manufacturer Deli Lites has won a £1m deal to supply sandwiches and wraps to Irish company Applegreen. Applegreen supplies convenience foods to forecourts throughout Ireland and also runs six cafes, including three in Newry, and others in Belfast, Warrenpoint and Dundalk in the Republic. Jackie Reid, who formed Deli Lites with husband Brian in 1999, says the deal has marked a "tremendous endorsement of our products". "Over the past year, our business has grown by 40%, assisted by a commitment to grow sales substantially in the Republic. "We have been building a relationship with Applegreen over the past year, which has enabled us to understand fully their food retailing operation, their commitment to provide consumers with premium quality products and their specific requirements especially in terms of

healthy eating. "Our products, for instance, are free from hydrogenated fats and only freerange eggs are used," she added. Adrian Grimes, head of food at Applegreen, said: "The response to our

Social Bite job for Big Issue vendor A former Big Issue vendor who sold the magazine outside an Edinburgh city centre sandwich shop has become one of its employees. Peter Hart, 22, sold the magazines at his pitch outside the recently-opened Social Bite, a social enterprise that gives all its profits to charity, owned by Scottish Business Awards organiser Josh Littlejohn. When the staff began giving him free sandwiches at the end of the day, Peter offered to do any odd jobs that needed taken care of in return. And when a full-time position as a kitchen porter opened up, he joined the team. Peter told Edinburgh Evening News: “I can’t stress enough how grateful I am to Josh and to Alice Thompson, the manager of the shop, because I wouldn’t be here without them. The world really would be a better place if there were more people like them – noone ever gave me a chance before they came along.”

teaming up with Deli Lites has been overwhelmingly positive. "Since January 2012 Deli Lites has been providing us with a range of excellent food products which have delighted our discerning customers."

Massive Xmas sandwich challenge BIRMINGHAM’S B.E.S.T café menu featured a vast Christmas sandwich during the festive period, with a prize offered to customers of a year’s supply of bacon sandwiches to anyone who could eat it in under 45 minutes. The sandwich, priced at £15, was around 16ins in length, had eight layers of potatoes, sprouts, six carrots, sausages wrapped in bacon, turkey meat, stuffing, and a whole jar of cranberry sauce, in an 800g loaf of bread. It contained more than 3,000 calories. The challenge also came with a

boat of gravy, a 450g Christmas pudding and a pint-and-a-half of tea. Joint owner of the B.E.S.T cafe in Erdington, Birmingham, Dominic Riley said: 'We wanted to make a good challenge with food and so we thought we would do a twist on the traditional Christmas dinner. 'We serve bacon, egg and sausage type butties to a great bunch of customers and we thought why don't we give them a Christmas dinner butty?” Unsurprisingly, the prize went unclaimed.

Morrisons recall two sandwiches MORRISONS has recalled its Just Cheddar Sandwich and Signature Mature Red Cheddar Coleslaw as the products may have contained allergens not declared on the label, according to the Food Standards Agency (FSA). The Just Cheddar Sandwich, which had a use by date of 12 December

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2012, may have contained mayonnaise. Signature Mature Red Cheddar Coleslaw, which had a use by date of 13 December 2012, may have contained cheddar and sundried tomato pasta containing gluten (wheat). The presence of gluten was not mentioned in the allergen information.

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Sandwich delivery cyclist killed A London sandwich delivery cyclist has been killed after being knocked off his bike. Javed Sumbal was on his way to work when he was knocked off his bike at the Arbour Square junction in Commercial Road. Despite the efforts of a passing first aider, he was pronounced dead at the scene. The driver of a Dutch-registered lorry has been arrested on suspicion of causing death by

careless driving. The cyclist was described as “the greatest bloke in the world” by colleagues at sandwich delivery firm Darwin’s Deli, in Barnardo Street. Darwin’s Deli staff sprayed one of their bikes white and were planning to place the “ghost bike” at the junction where he died as a memorial.

National Flexible at Pro2Pac At the upcoming Pro2Pac exhibition National Flexible will be previewing several “unique and original developments” in the flexible packaging industry. New to the UK market, these include a wide range of bespoke resealable/easy-to-open features, which are integrated into the web of the film, requiring no machinery modifications. These exclusive innovations will be of interest to large scale users of plain and printed packaging films, brand managers, manufacturers, and multiple retailers who are looking to drive down costs, increase

on-shelf appeal, minimise the amount of packaging they use, and improve functionality for consumers, says the company. National Flexible is said to be the UK's largest distributor of polypropylene, laminates and special films supplied in reel format for use on automated packaging machinery. Stand S2212. Tel: 01274 685566.

development closes sandwich shop A sandwich shop in Hanley, Stoke On Trent, has closed down to make way for the planned multi-million pound Central Business District office development. Soo’s owner Soo Ashley said: "I'm very sad that we are leaving but unfortunately we can't continue. I'm going to miss my loyal customers the most because many have been coming since we opened. "Business hasn't been doing well for a long time because of the recession and the effect of the new Tesco being built across the road from us. "In the glory days, we used to have customers queuing outside the doors and business was booming. It's now the end of an era. It will be really difficult for me to walk along this street again after today because it holds so many memories." Her four employees have been made redundant. January 2013 7

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It’s show time!

Make a note in your diaries for a number of major exhibitions coming up in February and March. It’s going to be a busy time The sandwich trade is in for a hectic time this Spring, with a number of major shows to visit. IFE, co-located with Pro2Pac, and undoubtedly the UK’s largest food and drink trade exhibition, returns to ExCeL London from 17-20 March with over 1,200 exhibitors. Taking place over four days, the show will provide an opportunity for thousands of UK and international buyers to discover new food and drink products, and enjoy an array of visitor attractions and live events, all under one roof. To enhance the visitor experience in 2013, IFE is unveiling a new layout that will place visitor attractions and events at the heart of the show. There’s also the IFE new product awards scheme Fresh Ideas and The Hub’s industry seminars. In addition to this, visitors will be kept up to date with key consumer trends at New Products Live, presented in association with Mintel and the showcase area for international food and culture, Meet the World. Live cookery demonstrations in The Skillery and the English Regional Kitchen – designed to help foodservice businesses improve their culinary skills and increase profit margins – will also run daily. With exhibitors from around the world, IFE13 will be featuring brands such as Baxters, Illy Coffee, Kerrygold, and California Raisins. IFE13 will also host over 20 international and UK regional pavilions, which will include Morocco – the official Partner Country for IFE13 –

Meanwhile, just prior to this, the trade should also make a date in their diaries for the forthcoming easyFairs’ Packaging Innovations show, 27-28th February, at the NEC, Birmingham. The show features suppliers specialising in all aspects of branded packaging from materials to design and is co-located with some other shows:

Japan, Italy, the USA, Wales, Scotland and Northern Ireland. As with previous years, IFE13 is complemented by the co-location with Pro2Pac – the UK’s processing and packaging exhibition for the food and drink sector. The show has been transformed following extra investment and a range of exciting new events and attractions. Over 70 companies have already signed up, including some of the industry’s leading names such as Rexam High Barrier Plastics, Multivac UK, Rapid Action Packaging, PFM Packaging Machinery, Brother UK Ltd and Group Guillin Holding, while over a third will be making their first appearance. The dedicated Sustainable Solutions Zone will provide visitors with a platform to discover the latest green and sustainable technologies and practices. Visitors will be able to learn more about responsible recycling and waste reduction, and also have the opportunity to gain insight into cutting-edge

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technology in renewable energy. The Pro2Pac Live seminar theatre, one of the main attractions, will again be at the heart of the event, featuring a packed programme of thought leaders and industry experts sharing cutting-edge insights into key issues and current hot topics, including sustainability, legislation and risk management. Put together by industry expert Robert Herridge, Managing Director, Packology, and covering the entire packaging supply chain, the programme will be interspersed with real-life case studies and will incorporate everything from design, branding, artwork and innovation, through to technology, manufacturing and cost reduction. Along with the seminars, Pro2Pac One2One Experts will provide business information for the food industry, with free face-to-face sessions allowing visitors to gain personalised insights and advice.

ECOPACK Featuring new materials, designs and concepts for environmentally responsible packaging. CONTRACT PACK For outsourcing manufacturing, processing, packing, fulfilment and logistics operations PACKTECH For the latest off-the-shelf or bespoke and concepts for environmentally responsible packaging. PRINT INNOVATIONS For marketers to see the latest printing innovations and substrates, get new ideas for shelf stand-out and source all their printing needs. Finally, for the European minded, there’s the European Sandwich & Snack Show coming up from 20-21st March in Paris at the Porte de Versailles. This will feature over 350 exhibitors in food to go, packaging, equipment, technology and services, as well as top chef demonstrations and good conferences and seminars.

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Italian glamour in Soho Princi offers some of London’s best sandwiches, pastries and salads, with its own bakery at the heart of the business. Juliet Shield, herself a former sandwich bar owner (Liverpool’s Mangetout) and now a café and restaurant consultant, paid a call and talked to founder Alan Yau, for the first of a new series


f you’re walking down Wardour Street in Soho from Oxford Street at any time of the day or evening, you can easily miss Princi. There is no A board on the pavement, nor hanging sign to stop you in your tracks. It is situated at the bottom of an interesting building, opposite Busaba Eathai, part of a small Thai restaurant chain founded by the same owner. By the time you hit the second window of the unit, and see a brass alloy zinc counter, you realise you have just passed by something special where the most extraordinarily beautiful pastries, sandwiches and salads are displayed along a seemingly endless counter which stretches through to the back. Some sandwich bars go for gimmicky fillings to attract attention and headlines, forgetting that the bread is more than 50% of the product. In my previous existence as a sandwich bar chain owner, I was constantly working with small artisan bakeries in the North West of England, to get them to bake the bread I wanted. Princi has no such problems. The bakery is the heart of the enterprise. Each morning by 11.30 the stage is set. The breakfast section with granola, fruit salad and yoghurt has been cleared away, and every section of the glass and stone-faced counter is completely filled up with glistening swathes of strawberry tart, apricot crostada, chocolate and amaretti slices, pizzas, focaccia, savoury pastries and filled sandwiches.

Soft pretzel bread The freshly baked squares of focaccia are simply filled with the best mozzarella, ripe tomatoes and rocket. And what was a revelation to me, and part of a new development as described in the interview below, a completely innovative kind of soft pretzel bread. These round or torpedo-shaped buns were filled with salami, or speck, brie and gherkins. The freshness of all these products is evident from the first bite, and so fast is the turnover that no display packaging is necessary.

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Juliet Shield is a café and restaurant consultant

Alan Yau, the owner, was the originator of Wagamama. He no longer owns it, nor Hakkasan, a glamorous Oriental restaurant/bar concept, which now has branches worldwide; nor Yauatcha, a Chinese restaurant he set up to specialise in dim sum and inventive patisserie. But as a result, he has clearly developed a penchant for edgy and high quality pastry goods.

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Talking to Alan Yau By arrangement I met up with Alan Yau in Princi.

JS: Your other concepts have been mainly Asian-based. What made you switch to Italian food, and not just regular Italian food, but producing what I think are the best bread, sandwiches and pastries in London? AY: That kind of happened by accident because I used to own a now defunct Italian restaurant in Baker Street. An Italian banker who visited asked to talk to me and said he was amazed by the authenticity of the cooking for a restaurant outside Italy. He said I should meet up with one of his clients in Milan who was equally as passionate about bread as I was. His client was looking for a partner to help translate what he had in Milan to another place outside Italy. And that’s really how the whole thing started. I met up with Rocco Princi two years later and we started looking for a site. JS: How much are you personally involved with the products here? AY: Absolutely 100%. Initially I let the Milan team do most of the operational stuff, but the problem was it didn’t really translate well, both in terms of the business model, as well as the products in relation to the London market. For example, in Milan a lot of retail trade is done in the morning when the housewives come in for coffee and buy their bread to go home. It doesn’t happen in Soho. It needed to change and that’s what we’ve slowly been doing for the last five years. Striving for perfection A striving for perfection is what defines this calm-featured man, although from a business perspective there is a need for as high a turnover as possible. This is 5,000 square feet prime Soho retail, space with a large frontage, and a further 5,000 square feet in the basement for the bakery and kitchen. Having such a large amount of preparation area, (including probably 2,000 square feet of the ground floor allotted to finishing, pizza preparation

JS: Were sandwiches part of the original plan? AY: Yes, they were. And we continue to develop them. For example, we are now looking at Viennese sandwiches which are extremely popular in Italy, using white and brown bread. And that’s on our next development list, as it were. JS: Are there plans to open more branches of Princi? AY: I don’t know yet. This one is not yet finished. It will take us about two more years, in terms of improvements. And what I would really like is for it to become a Soho institution. January 2013 11

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PROFILE section bursting at the seams, it made more sense to Alan Yau for this to be used to generate more income. So the bread oven seamlessly metamorphosed into something which bakes pizzas instead. It also means that a premium on the average spend can be generated through providing a table service in a more comfortable space.

‘The most extraordinarily beautiful pastries, sandwiches and salads are displayed along a seemingly endless counter which stretches through to the back’

and service), the place has got to be very busy indeed. And it is, day and night. The opening hours are 8am till 12 midnight Monday to Friday, closing at 10pm on a Sunday, although I wouldn’t think the bakery rests for one minute. What I find so fascinating is the fact that Yau has managed to turn what is traditionally a daytime operation into a cool premises to hang out in the evening. Before the arrival of Princi it was difficult to imagine a sandwich café filled with glamorous people in the evening drinking aperitivos and coffee, with their sandwiches, and hot food from the self-service counter. And it’s not just a pit stop before moving on to a Soho bar, but a destination in itself.

So, what is the secret to this particular achievement? In my view, it is partly due to the superior fit out by Claudio Silvestrin, the Italian architect responsible for the four Princi shops in Milan. There is continuous trickling water along the side wall which softens the slight chaos of the busy self-service. There is beautiful halogen lighting (angled at precisely 8 degrees on to the tables, Alan Yau told me), and there is the carefully chosen quirky music. Until this summer, half the frontage was extravagantly given over to the spectacle of the wood fired oven in operation. Logs were stacked ceiling high, and passers-by watched through the window for the bread to emerge. But, with the main shop and café

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VAT issue I am curious about one financial aspect, which will resonate with all sandwich bar owners who are constantly wrestling with it: the VAT issue on all products consumed on the premises. All the products at Princi are priced the same whether you eat them on or off the premises. Usually cold food taken away in a bag does not attract VAT, but put it on a plate, and provide a seat, and the owner will need to pass on one sixth of your purchase to HMRC. This presents a dilemma for the proprietor: whether to have separate prices for the different modes of consumption, so that the take out customer who is costing the owner the least, is charged less than the person eating in. Dual pricing However, rationalisation of any pricing system has to be balanced against practicality. There are so many products on offer at Princi, and everything, including the pizzas, can be taken away or eaten on the premises. What is already a diverse offering would become even more complicated with dual pricing attached, leading to a slowing in the throughput of customers. And so a compromise pricing level is found, and the cost of the VAT absorbed. What makes Princi unique is undoubtedly the tantalising display of the exceptional bakery goods, sandwiches and salads, combined with Alan Yau’s genius in understanding how to create a relaxed but stimulating atmosphere. He attends to all the details himself involved in this experience, right down to the music selection. He understands that the quality of sandwiches, cakes, salads and coffee must be as high as possible, but that the environment of the premises is equally as important. Princi 135 Wardour Street London W1F 0UT

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bunch Le Brunch

When former bookie Ian Barker and Rugby League star Jon Wilkin bought a sandwich bar near Warrington, it looked as if they might have kicked an own-goal, as they ran into unexpected problems. Four years later, Le Brunch is a thriving business, boosted by a brave move into an on-line ordering and delivery service, says Simon Ambrose


have to admit to playing a little bit of a game when it comes to tackling new sandwich bar profiles: figuring out the best previous career combinations that give you a head start with the new business. Know how and having the skills to cut down on expenditure can be crucial in the start-up stage. Not surprisingly, accountancy and marketing come out strongly for obvious reasons and when you’ve got a partnership combing one of each, I’d say you’ve hit the jackpot. A food background or at least a big interest in food and cooking is also a big plus. There are other winners, of course: practical trades such as carpentry mean brownie points - a big help with the interior fit-out, and so on. I had to scratch my head a bit though when it came to the latest partnership, the team behind a thriving sandwich bar called Le Brunch in Culcheth near Warrington. Managing director Ian Barker, was previously a bookie before he bought the business, and worked at racecourses around the country. On the face of it, a career well down the ‘usefulness’ list, one would have thought? But no, bookies have to make lightning quick decisions and they are very good with figures, so definitely a plus. His partner meanwhile is Jon Wilkin. Readers with an interest in Rugby League will wake up at this point. Yes, the very same Jon Wilkin, star player for St Helens and all-round legend! So does a sporting career fit you out

in any sense for a sandwich bar environment? As Jon is a sleeping partner, the question doesn’t really arise, but let’s argue that general fitness would probably give you an edge, and then of course, there’s always the potential for star publicity in his case … So as a pairing, I’d hold a card up for about 6 out of 10. But whatever their credentials, Ian would be the first to admit that he wasn’t quite as prepared for a life in the sandwich trade as he might have been, with very little food experience, and a misconception that he was going to be able to carry on with his bookie business on a part time basis initially. How wrong he was! Taking over an existing sandwich bar can involve a steep learning curve for most people, but for someone coming completely fresh to the food business, the curve goes off the chart. So it proved for Ian, who initially wrestled with what format to go for, looking at coffee and juice bar businesses, but finally deciding to take the plunge into the sandwich sector when an existing business came up for sale in October 2008. “Being frank, it was a bit of a gamble because I had no food background and to be honest, the first 12 months were a bit rocky – we learned everything from the staff, which in hindsight was probably the wrong way forward. You’re just perpetuating existing problems by doing it that way. “We also didn’t understand how

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much work went into the business. I took over thinking I could still do bits and bobs for the bookmakers, but when I got the keys on the first day I realised how much work I needed to put into it.” It was a rude awakening that most sandwich bar owners who take over an existing business will be familiar with, as well as finding that the figures they checked over pre-sale can seem curiously at odds with the day-to-day numbers, as was the case with Le Brunch. That’s not to suggest that Ian and Jon were diddled in any way, but inevitably – because of their own admitted naivety – they found there were some shortfalls because of their different ways of doing things. “I was barely getting a couple of hundred pounds a week at first and I was working all hours that God sent. The margins and turnover weren’t quite what I expected. We were a little bit naive, I suppose. We had a lot to learn about things like cashflow. It’s best really to start as an empty unit from scratch.” Meanwhile, there were other factors to contend with, principally the recession, which started to bite not long after they’d opened. Prices also started to go up – tuna for instance, he notes, is now 35% more than when they moved in four years ago. Ian, however, remained optimistic. “The reason I was confident was that I’m quite an observant person and I’m

always looking around me to see what’s going on. I could see that lots of independents were closing down in Manchester in 2008 but at the same time Pret and EAT never had an existence in Manchester until four years ago and they’ve got around five each now– that tells you that there’s still a big demand for sandwiches.” There was obviously a need for some changes and it took one and a half years to figure out. With the business not doing as well as he’d hoped, Ian decided to take a dramatic new approach to the business, making almost everything fresh, in spite of his inexperience, in a bid to keep existing customers and bring in new ones. “Before we took over the soups were all from pouches, and a lot of the fillings were bought in – so gradually I self-taught myself how to make these fillings at home in the kitchen. I read every recipe book I could find, and used the internet a lot. “Fortunately, Jon was quite a foodie already and very good on soups and some of the winter things such as baked potatoes – he taught me how to do chilis and the Spanish chicken and chorizo wrap that we do, for instance. Back then we’d make it at home and bring it in, but then I changed the whole kitchen and we started to come in at 6.30am and cook everything fresh there. “We sourced sausages from the local butcher and cooked our own January 2013 15

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Le Brunch Signature Sandwiches Chicken Tikka Delight Chicken breast, marinated in our homemade tikka sauce with a mint & cucumber yoghurt dressing topped with mixed salad. £3.10 Club Sandwich Triple Decker Toastie. Fresh grilled chicken & bacon, homemade coleslaw, mayo, lettuce & fresh tomato. £3.75 Mediterranean Veggie Crumbled feta, humous, roasted peppers, cherry tomatoes mixed salad leaves & olives. £3.20 The Holy Cow Roast beef, topped with horseradish, cheddar cheese, tomatoes and mixed leaves. £3.20 The Ultimate New Yorker Gammon ham, sliced black peppered pastrami, mustard mayo, gherkin, peppers & mixed leaf salad. £3.80 Turkey Club Roast turkey, brie, cranberry & homemade coleslaw. £?.??

joints. We had an old meat slicer from the previous owners and we got the local butchers to train us on it. It was really tough while I got up to speed but I absolutely love it now.” After a year or so, they introduced a new menu, introducing portion control at the same time – addressing the issue of inconsistent servings, which had been one of the biggest problems affecting margins initially. “The problem was that some customers had got used to expecting a bit of extra

chicken or something just for them and we had to eliminate that. The ideal way to do that was with the new menu and portion control. We had a few grumbles at first, but by and large it went down quite well,” said Ian. Open seven days a week, the sandwich bar, which is A1 with a limited-seating breakfast bar, now has a fantastic walk in trade. There’s the possibility of getting a café license this year. “We have a real bustling weekend trade as well – particularly with people watching the football and the rugby. We could do with being a café really and that would be the ideal scenario with our next one.” In spite of Ian’s steep learning curve, the food is fantastic. The top two sandwiches are the Chicken Tikka Delight, marinated overnight in a home made mint yoghurt dressing, and the Holy Cow, roast beef topped with horseradish, cheddar cheese, cherry tomatoes and mixed leaves. They also have a range of house salads and wraps. The biggest wrap seller is the

16 January 2013 SANDWICH & SNACK NEWS

Spanish wrap – chicken breast with Spanish chorizo, chili and cheese. (See the inset panel for the full list of signature sandwiches). “We researched other places and arrived at the recipes by trial and error. We benchmarked Philpotts – a great shop to set your standards toward. There’s a company called Salad Bowl in Liverpool and also a salad concept called Freshii in North America, all salads – I got a couple of ideas from them.” Now comes the really radical part. They tried a delivery round, but it became a logistical nightmare. “Customers wanted a sandwich here and a sandwich there and we just couldn’t do it.” But at the same time they realised there was a fantastic potential pool of customers in the vast business park a few miles down the road just waiting to be tapped. A visit to the lunch! show and the Mobo Innovations stand and they started to realise that an on-line order and delivery system was the answer. “We launched it in September and we have had 20% growth each month. We are based three miles from a business park called Birchwood Park, where there are 10-15,000 people, Monday to Friday. There’s a lot of competition for us up there – some of the buildings have in-house Starbucks. But what we’re doing now is coming into these businesses under the radar. “Everyone has a computer in front of them and the way our delivery system works is that we logistically work out where we can be, at what time. The order comes out at the till point within 10 seconds of pressing

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PROFILE proceed and that gives the order a designated time slot. If I get a lot of orders from, say, Carphone Warehouse, they know what time it’s going to be there and we know what time it’s going to be there. “The site features a big range of quality products. There’s also a section enabling customers to create their own sandwiches, wraps or salads. That’s the real selling point for the offices. Mobile van operators offer no real choice, but with us we’re offering a large number of options – if they want cherry tomatoes with their sandwich, for instance, they can have it – and we deliver at set times. Another big advantage for customers is that there’s no minimum order - they don’t have to worry about asking the six other people in the office. “The advantage for us is that there’s no waste – we know exactly how many to make. When those tickets come through, it’s brilliant from our point of view because there’s no human error, with one person having to give 20 orders. It’s all in black and white and it hasn’t meant having to take any extra staff on. “The hardest thing with the on-line business is converting people. But we are constantly marketing to them, dropping menus off and sending emails. To begin with I single-handedly listed every single business with addresses and phone numbers, rang round and offered free samples. I know an on-line ordering system isn’t your everyday thing so there’s no way they would order from just seeing a blank email. It’s all about getting to the right person in the business. We had two companies that distributed the menu to staff and we have a minimum of 10 sandwiches a day from them. “It might build slowly but it does build. Our on-line system has so much potential to grow anywhere. “It’s all about being near the footfall ultimately. It’s a new way of doing things and it’s a lot better than cruising around in a mobile van looking for business.” Launching the on-line system also gave them the opportunity to introduce an EPoS system into the sandwich bar, as part of the Mobo package. “It’s been absolutely brilliant and I

would certainly recommend it to any operator, single site or otherwise. We have a collection of signature sandwiches and we know our triple decker club sandwich is the best seller, because we were able to print out the sales details for the last five months and it has outsold all the others by three. It allows you to streamline your business a little bit more. “I had my first holiday last summer since opening in October 08 for more than two days, and we went away to France. The staff would message me the reports every evening. It allowed me to keep on top of the business at a distance. I know it’s also going to be massively beneficial when we expand as well, which I’m certain we will do soon.” Meanwhile, the ‘tech’ side of the business continues to expand into different areas. Social media, for

instance, has been a massive development for them, particularly twitter. Sports star Jon has been a particular asset here with around 20,000 followers and he regularly tweets about the business on a weekly basis. His fame has also brought other benefits. “We featured on Sky Sports about two years ago before the St Helens and Warrington game and he was featured having a sandwich at the shop. That did us a lot of good.” What has also helped is having "a fantastic team of staff over the past 12 months". The company is entering the BSA's Sandwich Designer of the Year competition this year. Twitter Le_Brunch Facebook Le Brunch Culcheth January 2013 17

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All for the cost of a Pret wrap…. Ex-management trainer David Bell is currently searching for a suitable A1 retail unit for his new fast casual healthy food concept Krunch+Press. In the first of a new series of frank and personal diary features, he shares some of the rewards, trials and tribulations, as he navigates his way around the central London commercial property marketplace


ntelligence not information … or so the saying goes. Experienced that afresh today as I trudged around the City of London on my seemingly neverending search for the “right” A1 unit. The healthy fast food casual concept I’ve been working on and dreaming about and planning for over a year is pregnant with launch pains. I’m all set to go: the brand (“Krunch+Press”) is trademarked and ready to rock and roll, and my longsuffering missus can’t wait to free up some room in the house with all the samples and packaging and equipment I’ve gathered. But I’m determined it’s only going to happen when I find the “right” unit. I muse: if only I was the Property Acquisitions Manager at EAT then life would be so much easier wouldn’t it. Landlords and agents slavering and dribbling, waiting and looking for their easy risk-free rent money. Zero rent deposit Madam? Eight months rent-free, Sir? Nice if you can get it. Pah! Perhaps when I’ve reached the 10-unit mark and can say to my Commercial Director: “Sort it out will you”. But at the moment it’s a full time mission securing Number 1. Anyway - back to the business of today. 11.00am diary appointment to meet an agent to view a unit in the Aldgate East area of the London – EC3 insurance land and wow, what a transformation since my London University student days. Saw the A1 unit on the website yesterday. Arrived early to check out the immediate area - a sort of initial due diligence to watch and look and sniff out the immediate competition and locality. Then it happened … I met Dennis. And in 20 minutes got more intelligence

Ex-management trainer David decided to found the Krunch+Press brand, following a trip to New York where he was inspired by the sheer number and excellence of made-to-order salad bars. He’s always been a bit of a fresh fruit and vegetable junkie, and has a family olive grove in southern Italy that provides the raw ingredient for his own salad dressings, His business plan targets a fast roll out of his concept in the dynamic and fast growing UK food-to-go segment.

from him on the A1 I was due to see than the viewing agent could have provided in 20 years. Maxim = find a local Security Guard Dennis or Receptionist Denise and strike up a conversation. And before you know it you’ll extract maximum intelligence. Dennis soon moved into best friend status as, following a bit of light-hearted banter and then a few probing questions, I soon determined that not only did he work directly for the landlord of the unit I was viewing, but that the whole parade - which included a number of other retail units - was most likely to be demolished. In all likelihood, according to Dennis, the current tenant - who he has a fair degree of contact with - was most likely playing the get-out-of-town-quick card to avoid being lumbered with end of lease dilapidations schedules. Flip – Dennis even knew about “end of lease dilapidation schedules”. My new Best Friend For Life (BFL in my nine year old daughter’s playground lexicon) also offered a detailed and very

18 January 2013 SANDWICH & SNACK NEWS

credible local competitor analysis, many of whom were beholden to this one same landlord. But the best was saved for last. Dennis produced a piece de resistance bar none, delivered with, I jest not, a wry smile and a tapping of the nose. “ Want to see number 62 do you?” he said… “It’s probably coming onto the market in a few weeks and could suit you down to the ground”. Dennis disappeared, only to soon return key in hand and then beckoned me to follow. “Shouldn’t really do this,” he intoned conspiratorially. BFL Dennis walked me around to Number 62, opened it up and invited me in for a good look around. As it turned out it’s probably not the one for me; a bit too narrow for the countering I have in mind, but it was a reminder of the obvious: namely that whoever has the key to the unit probably ain’t the one who has the intelligence about the unit. This was amply demonstrated when, as good fortune would have it, it was now bang on 11.00am and time to meet the original viewing agent, who pleasant as she was (a rarity in itself for commercial property agents) knew diddly squat about what was going on with the property in question, let alone the block. Not that I could really hold that against her as she was, after all, acting on behalf of the tenants and not the landlords. But still….. Anyway, afterwards I popped back to see Dennis with a little gift: a yummy Hoisin Duck Salad wrap. “Here – got this for you,” I said and which he gladly accepted. “Ah… Pret… my favourite place for lunch,” he replied. You wait until you try my signature tossed salads, I thought, heading for the door. At £3.95 I reckon I had today bought some pretty darned cheap intelligence.

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Could it be you? The art of creating new sandwich recipes is a critical part of keeping consumer interest and vital to the future of the industry. The British Sandwich Designer of the Year Award aims to recognise the major contribution made by those involved (often behind the scenes) in creating new recipes. Through a series of five regional heats and a final in London, we will be inviting panels of expert judges to assess the creative and commercial skills of those who enter, with the aim of finding the very best sandwich creator in the UK. Whether you work in a sandwich bar, catering or a manufacturing environment, now is your chance to win the recognition you deserve by entering The British Sandwich Designer of the Year Award 2013.



2013 I

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BRITISH SANDWICH DESIGNER 2013 About the IngredIents Each competition that makes up the British Sandwich Designer of the Year Award has an ingredient specified by the sponsor. Your entries must include this ingredient but you are free to use other ingredients of your choice to create your recipe. There are five sections to the Award, each a competition in its own right:

Bel UK Leerdammer Mature Matured for longer, the rich and smooth version of Leerdammer is great for cooking or indulgent snacks. With its rich intense flavour Leerdammer Mature is the perfect sandwich cheese, complementing everything from Portobello mushrooms and fresh pesto to vine ripened tomatoes and cured beef. When melted, its nutty taste and delightful stringy flavour enhances any sandwich. Plus, it stays fresh and glossy for up to 90 minutes outside the fridge making sandwiches taste fresher for longer.

GODDESS Tuna "GODDESS" Tuna is of the highest quality and is approved by many UK and Irish blue chip manufacturers as well as many well known high street names. "GODDESS" canned fish has been around for over 100 years. We select only the very best BRC approved manufacturers to pack "GODDESS “to our own exact specification. Our tuna mixes rather well with mayonnaise and other ingredients to make the perfect tuna sandwich". “It has to be good to be GODDESS”

price. English Provender Apple, Pear and Fig Chutney The English Provender Co. Apple, Pear & Fig Chutney is made with the finest all

natural ingredients and artisan open-pan cooking methods, so it tastes as scrumptious as home-made. Tangy Bramley apple, sweet William pear and crunchy dried figs, are perfectly balanced in this extremely versatile chutney. It’s outstanding with roast pork, sausages and cold meats, and is the essential accompaniment for a truly splendid cheeseboard. What will you do with it?

Universal Meats Roasted 5mm Sliced Chicken Breast Cut from roasted whole breast fillets and hand carved to a thickness of 5mm, roasted sliced chicken is without equal. The chicken breast is produced at one of the world’s finest poultry processing plants that boasts BRC Grade A, full ACP Farm Assurance, Halal certification and a host of many other accreditations. This product not only ticks all the boxes when it comes to quality, taste, texture and flavour but can also offer the whole Farm to Fork experience at an affordable price.

Mezze Hummus Slightly course textured rustic looking hummus, made with fresh lemon juice. This is a naturally great sandwich filling and works well with a range of flavours, especially Kalamata olives and our Harissa Chunky Tomato Hummus Rich and earthy North African inspired hummus with sun dried tomato, red pepper, cumin and a little chilli. This hummus has whole chick peas mixed through to give it real body.

Warburton’s Gluten Free Range Warburton’s have developed a gluten free range of products that taste great but are gluten and wheat free. In this category contestants will be asked to create a recipe with either the gluten free baguette or sliced loaf. January 2013 21

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BRITISH SANDWICH DESIGNER 2013 Free samples of the sponsors’ ingredients are available for you to experiment with. Please email Pam Sainsbury at or telephone on 01291 636341 to arrange for delivery of the samples. You may enter up to two recipes in each of these competitions – the more you enter the better your chance of making the final. The choice of sandwich type is entirely yours – all you need to bear in mind is that the final presentation should be commercially viable to make (you must state the market it is aimed at such as workplace, sandwich bar etc.) and the sandwich should include the appropriate ingredients stipulated in each category. the CompetItIon In the first stage, our judges will be selecting the two best entries in each of the competitions in each of the five regions. These finalists will then be invited to take part in the heats which will be held in regional centres around the UK during the early part of 2013. These will be held as follows: LIVIngston – monday 4th march, 1.00pm, West Lothian College, Almondvale Crescent, Livingston, West Lothian EH54 7EP mAnChester – Friday 8th march 9.15am, at WS14 Kitchen, Tameside College, Beaufort Road, Ashton-underLyne, Lancs OL6 6NX London – monday 11th march, 11.00am, at Bel UK Kitchen, Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT CheLtenhAm – Wednesday 13th march, 10.00am, at Gloucestershire College, Cheltenham Campus, Princess Elizabeth Way, Cheltenham GL51 7SJ

attend the dinner (with a partner) as guests of the sponsors. hoW to enter All you have to do is come up with a new commercially viable sandwich recipe using the ingredients specified for each competition and send your entries to us by email, or post, to reach us by no later than TUESDAY 12th FEBRUARY 2013. Please email for an entry form and to receive the free sample products to create your recipes, or telephone on 01291 636341. entries should be clearly marked with the following information: • The category they are entered for; • The selling price of the sandwich; • The market it is aimed at – e.g. forecourt, supermarket, sandwich bar; • Your name, the name of the business, address, telephone number (mobile if possible) and email address; • The name of the sandwich; • A list of the ingredients to be used; • Instructions for assembling the sandwich; • The regional heat you would prefer to attend if successful. the Ingredients In each competition an ingredient has been specified by the sponsor. Your entry must include this ingredient but you are free to use any other ingredient of your choice to create your recipe. the Judging All entries will be collated by the British Sandwich Association and submitted (without details of the entrant) to an independent judging panel who will be asked to pick the two most creative but

mIdLAnds – monday 18th march 10.00am, City of Wolverhampton College, Paget Road Campus, Wolverhampton, West Midlands WV6 0DU The winners from the regional heats plus the best runners up will then be invited to the Final which will be held at the Lancaster London Hotel, London on Thursday 16th May 2013 – the same day that the Sammies (The British Sandwich Industry Awards) are held. All the finalists will be invited to

22 January 2013 SANDWICH & SNACK NEWS

commercially viable recipes in each category per region. Immediately that is done the Association will notify the finalists (two from each competition) and invite them to one of the heats where they will be asked to make up their sandwiches in front of a panel of judges. the rules All entrants must agree to, and comply with, the following rules: • Each entry must contain the ingredient specified by the sponsor; • Each recipe must be commercially viable – in other words capable of being made and sold successfully in the chosen market (Note: It is important that you state the market it is for plus the sales price); • Each recipe must be sufficiently innovative to be different from existing products on the market; • Contestants must agree to their recipes being publicised and used by the sponsors and BSA for promotional purposes; • Each contestant must agree to make up their sandwich at the Final if they are successful in reaching that stage; • Any changes made to the recipe will result in the entry being eliminated; • The competition is only open to those involved in the commercial sandwich market. Entries should be sent to: British Sandwich Designer Award, Association House, 18c Moor Street, Chepstow, Wales NP16 5DB or emailed to to reach us by no later than 12th February 2013. If you need any further information, please call Pam Sainsbury on 01291 636341.

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Could you be a winner? Entries are now being invited for the 2013 Sammies. If you think that you or your business – or one that you know of – should be considered for an award, now is the time to tell us about it. To enter, all you have to do is send us the appropriate information by email or by completing and submitting one of the official entry forms which can be found at

Closing date for entries is Friday 1st March, 2013 The Award Qualifying Period for Awards is 1st March, 2012 – 28th February, 2013

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AWARDS 2013 standards and product quality. This award is only open to BSA Accredited Manufacturers. Those wishing to be considered for this award should submit a short (no more than one half a side of A4 of text plus supporting charts/photographs etc.) written brief setting why they think they should be shortlisted.


he Sammies – also known as The British Sandwich Industry Awards – are open to everyone involved in the sandwich industry. To enter, all you have to do is complete the appropriate entry form and submit it before the closing date. This can either be by post or by email to ‘ All entries will be considered, provided that they reach our offices by 5.00pm on Friday 1st March, 2013. The ‘Award Qualifying Period’ is 1st March 2012 to 28th February 2013. Submissions for awards – and supporting material - should relate to this period. With new products or campaigns, it is unlikely that sufficient evidence of success will be available unless they were launched before the end of 2012. In some categories accreditation by the British Sandwich Association, or an equivalent independent body acceptable to the Association, is a requirement of entry.


1. The British Sandwich Industry Award is presented to a sandwich business or individual who has made a major contribution to the development, growth and prosperity of the industry. This is a lifetime award. No entries are necessary in this category as the award is made by the BSA Management Committee. However, anyone can put forward suggestions for consideration.

2. The BSA Sandwich Manufacturer of the Year Award is presented to the BSA-accredited manufacturing site which the judges consider has introduced the most impressive and effective initiatives to improve the quality and food safety of sandwich manufacturing during the qualifying period. Factors taken into account will include investment in people and facilities and improvements in technical

3. The BSA Technical Excellence Award is designed to recognise the work being done by technologists to advance systems and working practices across the sandwich industry. This is open to all those involved in the market, including suppliers, and may be entered by an individual or team. In this category, all entries will be treated in confidence and will only be shared with the judging panel, all of whom will be independent senior technologists and subject to strict confidentiality agreements. Entries should state the work that has been done and the outcome. The best entries will be invited to make a presentation to the judging panel.

5. Sandwich Multiple Retailer of the Year Award is presented to the retail multiple considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to multiple retailers where sandwiches are one of many different food categories on sale. The judging panel will use independent data to judge the performance of retailers over the judging period. Entries should be limited to no more than half a side of A4 of text plus supporting charts/photographs etc. and must include the percentage change in like-for-like sandwich sales (volume and value) during the qualifying period compared to same period in the previous year.


JOIN US FOR THE SAMMIES 4. En-Route Sandwich Retailer of the Year Award is open to all retailers and caterers providing sandwiches in an en-route environment (e.g. forecourts, stations, trains, ferries, airports, airlines, roadside etc.). It will be judged on the basis of who is believed to have achieved the most in successfully developing their business. The judges will consider factors such as marketing, product development, innovation, quality, sales growth etc. Entries should be limited to no more than half a side of A4 of text plus supporting charts/photographs etc. and must include the percentage change in like-for-like sandwich sales (volume and value) during the qualifying period compared to same period in the previous year.

24 January 2013 SANDWICH & SNACK NEWS

This year’s British Sandwich Industry Awards will be presented at a gala dinner at The Lancaster Hotel, London

On Thursday, 16th May, 2013

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6. Sandwich Convenience Retailer of the Year Award Presented to a convenience retailer considered to have done the most to develop its sandwich business, taking into account marketing, innovation, packaging, product quality, sales growth and market share. This award is open to convenience retailers where sandwiches are one of many different food categories on sale. The judging panel will use independent data to judge the performance of retailers over the judging period. Entries should be limited to no more than half a side of A4 of text plus supporting charts/photographs etc. and must include the percentage change in like-for-like sandwich sales (volume and value) during the qualifying period compared to same period in the previous year. Entries should state clearly why the entrant believes they should win this award.

THE JUdgINg OF AwARdS To ensure fairness in all aspects of judging, the Association’s Management Committee will nominate a panel of five judges, all of whom have good knowledge of the industry, but have no award entries or direct interest in any of them. The panel will include both the BSA Director and at least one of the judges will be from outside the Committee. The judges will be responsible for working with the Secretariat to shortlist award entries. All short-listed entries will then be discussed briefly with the full Management Committee (excluding any members with entries) in order to gain maximum industry input. However the Panel will make final decisions on the awards on its own and in private.

7. Workplace Sandwich Provider of the Year Award This award seeks to identify excellence and progress amongst those providing sandwiches in a workplace environment, whether through contract catering, on-site retailing or delivery. The judges will take account of the general approach, range, presentation, innovation, sales growth etc. Entries should be limited to no more than half a side of A4 of text plus supporting charts/photographs etc. and must include the percentage change in like-for-like sandwich sales (volume and value) during the qualifying period compared to same period in the previous year. Entries should state clearly why the entrant believes they should win this award.

8. Specialist Sandwich Bar Chain of the Year Award Specialist Sandwich Bar Chain of the Year Award is designed to recognise those in this sector who are driving the business forward and achieving the most impressive development. Specialist sandwich bar chains are defined as retailers with 10 or more outlets, whose core business is the sale of sandwiches, whether made-toorder, pre-packed on site or bought-in pre-packed from a central commissary. Bakery shops which are largely devoted to sandwich sales can be included in this category. The judging of this award will cover factors such as the standard of facilities, the shopping experience, customer care, presentation, product quality, sales success, innovation, marketing etc. Part of the supporting evidence for the entry should include photographs of a typical shop frontage, plus the customer area, the sandwich and / or ingredient display and the food preparation area at a time when

products are being prepared. Entries should be limited to no more than half a side of A4 of text plus supporting charts/photographs etc. and must include the percentage change in like-for-like sandwich sales (volume and value) during the qualifying period compared to same period in the previous year. Entries should also state clearly why the business should be considered for this award. Those entering this award category must have a Food Hygiene Rating of at least 4. All those short-listed in this category will be visited by an independent judge.

9. Independent Sandwich Bar of the year Award Designed to recognise progress and excellence in the non-chain sector of the sandwich bar market, this award can be entered by businesses with up to 10 shops. Each entrant will be visited by an independent judge who will evaluate factors such as presentation, atmosphere, facilities, cleanliness and product range as well as innovation and customer service. Entrants should submit a menu plus photographs showing the frontage of the shop, the customer area, the sandwich and/or ingredient display and the food preparation area taken during sandwich assembly. Entries should be limited to no more than half a side of A4 of text plus supporting charts/photographs etc. and must include the percentage change in like-for-like sandwich sales (volume and value) during the qualifying period compared to same period in the previous year. Entries should also state clearly why the business should be considered for this award. Those entering this award category must have a Food Hygiene Rating of at least 4. All those short-listed in this category will be visited by an independent judge. January 2013 25

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10. The CafĂŠ Award An award designed to recognise the importance of sandwich sales in the coffee bar/cafe sector. Entries will be judged on the levels of innovation, quality and sales success achieved in relation to sandwiches, together with product range, presentation and emphasis on the category. For the purpose of this award, a coffee bar/cafe retailer is defined as a single site or group of retail outlets, where the primary activity is selling coffee, but the sale of sandwiches is an important secondary objective. Entries should be limited to no more than half a side of A4 of text plus supporting charts/photographs etc. and must include the percentage change in like-for-like sandwich sales (volume and value) during the qualifying period compared to same period in the previous year. Entries should also state clearly why the business should be considered for this award. Those entering this award category must have a Food Hygiene Rating of at least 4. All those short-listed in this category will be visited by an independent judge.

11. Bakery Sandwich Shop of the Year Award Seeks to recognise traditional bakery shops which retail sandwiches alongside other bakery goods and where sandwiches are sold alongside bread and morning goods but are not a dominant part of the business. Shops will be judged on factors such as presentation, atmosphere, facilities, cleanliness, customer service and product range, as well as initiatives taken to develop the business within the operation during the award qualifying period. Entrants should submit photographs showing the frontage of the shop, the customer and the food preparation areas at a time when sandwich assembly is underway.

Entries should be limited to no more than half a side of A4 of text plus supporting charts/photographs etc. and must include the percentage change in like-for-like sandwich sales (volume and value) during the qualifying period compared to same period in the previous year. Entries should also state clearly why the business should be considered for this award. Those entering this award category must have a Food Hygiene Rating of at least 4. All those short-listed in this category will be visited by an independent judge.

12. The Sandwich Marketing Award This award is intended to recognise the work being done by retailers, manufacturers, suppliers or other sandwich businesses to market and promote sandwiches. Entrants should provide a written submission (no more than a single side of A4) stating the activity, how it worked and its success. Supporting material, such as POS examples, can be submitted with entries.

13. New Sandwich Product of the Year Award This award aims to encourage the development of new products for the sandwich market, including ingredients, equipment and associated products. This award may be subdivided into categories at the discretion of the judges. Entries must

26 January 2013 SANDWICH & SNACK NEWS

have been introduced to the market within the award period. Submissions should be made on no more than half a side of A4 of text which should include details of the product, why it’s innovative and its specific value to the sandwich industry. Supporting material (product literature etc.) may also be submitted with entries.

(FREE PACK DESIGN FOR WINNER) 14. New Sandwich of the Year Award For a new pre-packed sandwich (not a range), which has been successfully launched in a retail or catering environment within the award qualifying period and continues to be on sale. Entries will be judged on the basis of innovation, presentation, eating quality and commercial viability. Entries should clearly state the market the product is aimed at (e.g. retail supermarket, sandwich bar etc.), the selling price and why it is innovative. Those short-listed in this category will be invited to submit product for sampling by a panel of judges. Entries should be kept to half a page of A4 text. Sponsor St Neots Packaging is offering the winner of this Award a free pack design to mark their success.

CONFIdENTIALITy All entries for the British Sandwich Industry Awards will be treated in strict confidence and all judges will be bound by confidentiality agreements.

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Join us at AWARDS 2013 This year’s British Sandwich Industry Awards will be presented at a gala dinner at the Lancaster London Hotel, Hyde Park, London on Thursday 16th May Dancing and entertainment until 2am Raffle, draw and auction in support of Macmillan Cancer Support Contact Name ................................................................Business Name .................................................................................................... Address ........................................................................................................................................................................................................ .........................................................................................................................................................Post Code ........................................... Tel. No: .................................................................................... Fax No. ..................................................................................................... Please book: ..........................table(s) at the Sammies 2013 at £2250 + VAT per table at the Sammies 2013 at £260 + VAT per place Card Type: (e.g. Visa, Mastercard)................................................................. Card number: ...................................................................... (Please note: we cannot accept American Express)

3 digit security number: ........................ Expiry Date: ............................... Name on card: ........................................................................ Signed: ........................................................................................... Date ........................................... Do you or your guests have any special dietary requirements?( If yes, please list) ................................................................................................................ Tables will be allocated on a strictly first-come basis from the front of the room to the back. All bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The British Sandwich Association or BSA. No refunds can be made if cancellations are made within 30 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Please email your booking details to Or post to: BSA, Association House, 18c Moor Street, Chepstow NP16 5DB If you require further information on the Sammies Awards please telephone Pam on 01291 636341

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How the best is won The Sammies awards are one of the highlights of the industry calendar. But, with so much competition and so many diverse awards, how do judges actually reach their decisions? Camilla Deane, foodservice controller at Bel UK, a BSA committee member, and an awards judge, explains the process


he British Sandwich Industry Awards Dinner, more often these days known as the ‘Sammies’, has become a key annual event for everyone in our industry, awaited with keen anticipation by those in line to possibly win something, as well as by many who just enjoy the fact that it’s a great party. Getting the balance right between these two aspects is not always easy, but it is important that we keep the show squarely on the road and try to fairly meet the aspirations of everyone who comes to the event – hence the emphasis that our chairman Andrew Sherick is placing on the awards this year. As a member of the BSA Management Committee and a regular judge of the Sammies, I know that one of the most important factors the Association has always placed on the awards has been the fairness and integrity of the judging. Emphasis has long been on trying to find the most equitable ways of assessing entries - something that is not always appreciated when the results are announced. Of course, there is no perfect way of judging such a diverse range of awards. No matter how much we strive to find better solutions – and we are always open to suggestions – there is always the risk that we may miss something and there will always be people who question our decisions. However, I do

believe the systems and approach we take is now as robust as it is ever likely to get. So how do we reach our decisions? To understand the way awards are judged, you need to look at judging panels as well as the individual categories and how these are assessed. Firstly, there is no single judging panel. There is an overall panel, which takes an overview of all the awards and directly judges some key elements, such as the new sandwich of the year, but much of the judging is these days done by separate specialist panels. The overall judging panel generally comprises four independent people with knowledge of the industry but with no allegiances to particular businesses. They are also selected to ensure a balance of knowledge between the foodservice and manufacturing sectors and they always include an independent judge. Last year’s independent judge came from Campden BRI. All the judges involved in the awards are asked to sign a confidentiality agreement. In the sandwich bar and bakery awards we shortlist entries from submissions sent in. This short-listing is done by looking at key factors in submissions, such as the entrants’ Food Hygiene Rating. Those who get through this elimination process – and there can be 20-40 in each category – are then each visited by a judge. As

28 January 2013 SANDWICH & SNACK NEWS

these are scattered across the UK, it would be impossible for an individual judge to visit every one of these, so we have developed a network of regional judges to do these visits for us. These are people with knowledge of the sandwich bar/café/bakery sector but with no direct involvement with the businesses. Each site is visited and the judge completes a report on each site. At the end of this process, which takes place over about a month, all the judges take part in a conference call to discuss the relative merits of the sites they have visited and to decide which entrants merit recognition. Where there are disagreements or uncertainties, a second visit to a site may be made by a

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THE SAMMIES AWARDS different judge. This system of judging has evolved over the years and has shown to be the best way of trying to assess large numbers of entries across a wide area. A slightly different approach is taken to judging the Sandwich Designer of the Year Award, which again involves regional entries. In this case, there are generally five regional heats which makes judging complicated. To make this work as well as we can, entrants are asked to submit their recipes for pre-judging, as there is a limit to the number we can cope with at each heat. These recipes are initially judged blindly in consultation with the sponsors – so they do not know who has submitted the entry. The finalists from this process are then invited to attend a heat to make up their recipes in front of a panel of judges. This panel may vary from location to location but comprises people from the industry, including chefs, npd people and some of the sponsors. The winners of each regional competition are then invited to the final in London where a separate panel of judges from the industry assesses each entry and makes the final decisions. This panel is made up of experts from the industry, including at least one buyer from a major retailer, and the judging is done openly in front of an audience. Indeed anyone can attend the final to see how it works. A more formal

structure is applied to the judging of the retailer and workplace awards as these inevitably have to be assessed on information provided by the entrants or gleaned from other sources. In the case of the Retailer awards, we have tried to systemise the approach as much as possible by obtaining independent performance data on the market. This has not been easy as there have always been questions about the reliability of some of the market data. However, every effort is made to allow for this by looking at multiple sources of information such as Kantar, Nielson etc. The sub-committee we have set up to oversee the awards this year will be reviewing all the sources of data available to the judges to ensure that they are as robust as possible. In addition, submissions by retailers are considered and the judges themselves – in this case the overall judging panel - tend to have a good knowledge of the market. Furthermore, to make sure that nothing is being overlooked, the judging panel also sit in at a meeting of the BSA Management Committee and listen to a discussion between members on the relative merits of key retailers in the sector. In the case of other awards, such as the workplace and new product awards, the overall judging panel has to make decisions based on the submissions by entrants as there are generally no alternative sources that can be relied upon. However, they will frequently go back and seek additional information from entrants as part of this process.

In the case of the New Sandwich of the Year, entrants are asked to submit samples for judging, which results in a mammoth tasting session by the overall judging panel. They will generally select five or six products that stand out and these are then submitted for blind tasting and scoring by members of the BSA Management Committee before a final decision is reached. A completely different approach is taken again with the new Technical Award. In this case a separate panel of technologist judges is appointed. Last year these included BSA Auditor Sally Higgins, a former BSA auditor Alan Dulin and Lindsay Bagley from the Institute of Food Science and Technology, all of whom are bound by a confidentiality agreement. In this case, entries are invited to present their submissions to the panel. While there will always be questions about judging and why one business has won over another, I do believe we have arrived at systems that go a long way in achieving balanced and fair judgements across all sectors of the awards. Of course it will always be difficult to compare absolutely a sandwich bar in Exeter with one in Glasgow, or two pieces of equipment aimed at completely different sectors of the market, but we have to do our best to make fair decisions based on the best information we have available to us. To try to make the reasoning behind the results as clear as possible we are also planning to publish a brief report on the results, which will be available at the dinner. January 2013 29

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Time for some hot stuff The tastes of South-East Asia are beginning to make a massive impact on the sauce front, as this feature shows. Meanwhile, on the following page, it’s clear that the chilli is set to rise to further heights this year as the UK’s love affair with the pepper continues, with Chipotle the name of the moment


ccording to Mintel 26% of ethnic foodlovers said they had been introduced to a new cuisine by TV programmes, newspapers or magazines, 18% said they grew to like ethnic food after travelling abroad and 25% said they were introduced to a new ethnic cuisine because of living in a culturally diverse neighbourhood. So with more people venturing to places such as Sri Lanka, Indonesia, Malaysia and Vietnam for their holidays, the cuisines from these countries are becoming more familiar to the consumer. They are also being exposed to new and exciting flavour combinations by TV chefs and are now beginning to understand the regional differences between the foods of these South-East Asian countries. But what does this mean for the food to go sector? Most are already familiar with Asian influences in mainstream items such as sandwiches and salads; think Tandoori, Tikka, Five Spice, Coronation, but where to begin with South-East Asian flavours if you want to offer something authentic? Responding to popular trends is important as it means you will be able to maintain a fresh food offer, add appeal to your menu and maximise profits but many South-East Asian recipes demand an array of fresh ingredients such as tamarind, lemongrass, galangal and lime leaves, which are not

always easy to come by, and until now, mainstream relishes and condiments are pretty much, well, mainstream! Take Pineapple Achar for example. A traditional Malaysian pickle that has a fiery kick to tickle the taste buds. It’s great with cold meat pies, cheese, on baked potatoes, added to stir fries and salads and is available from Karimix, makers of hand-cooked relishes, chutneys, pastes and sauces from South-East Asia, who has launched its latest range into foodservice. Monica Chia, founder, Karimix UK Ltd explains: “We’ve been making our range of award winning products for the retail sector since 1984 and had so many enquiries from foodservice operators that we decided to launch a selection tailored to their specific requirements. “As a Peranakan Chinese from Singapore I was

30 January 2013 SANDWICH & SNACK NEWS

brought up on the mouthwatering flavours of SouthEast Asia and am passionate about the fusion of ingredients that make up this region’s outstanding cuisine. One of my favourite sandwich combinations is Cheddar Cheese and Tamarind Chutney! My Tamarind Chutney is deliciously rich and made using all natural ingredients, including tamarind purée, sultanas, ginger and aromatic spices, recreating authentic flavours of Sri Lanka, but it’s versatile too; it’s also great spread onto chicken prior to roasting or grilling.” With Monica’s South-East Asian heritage, Karimix is positioned to offer caterers a range of products that will enable operators of all abilities to unlock the flavours of South-East Asian cuisine for themselves, adding a unique twist to their menus. The creativity for Karimix products hail from original,

family recipes and by using only the finest ingredients and by cooking by hand, Monica ensures the delivery of some very authentic products. These top sellers demonstrate just what can be achieved: • Citrus and Lemongrass Sauce is made with ingredients that captivate traditional and bold flavours from Thailand and is ready-to-use by simply stirring into noodles to eat hot or cold or simply used as a dipping sauce • Laksa Curry Paste is made using a blend of coriander, turmeric & galangal, creating rich flavours and an authentic, regional flavour. It can be used to add a depth of flavour to any recipe cooked from scratch, such as Laksa Chicken Strips, great as a filling for wraps or as a topping for salads, or for simply marinating fish or prawns prior to grilling, barbecuing or stir-frying. Laksa Curry Paste is also the perfect base for an authentic curry or soup • Tamarind & Garlic Sauce is made to an authentic Indonesian recipe and is only for the daring! Add this deliciously hot, vibrant, spicy tamarind blend of mixed spices to meat or prawns stir-fried with noodles or vegetables. Alternatively, add coconut cream and create a fiery Indonesian curry. For the insane, it can even be used a dipping sauce

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Taste Sensation Take control of your fillings

• A fresh approach to sandwich fillings. • Minimise cost, waste and chilled storage. • Maximise flavour, multi use and customer feedback. • Telephone or email for a free sample trail pack.

Email: Telephone: 01425 674669

Creating fine food for all to enjoy At English Provender Company our passion is helping you make the food you prepare taste even better. From back of house bulk mayonnaises and sauces to front of house premium authentic chutneys, condiments and dressings, our products are made in a time-honoured way to deliver exceptional quality and taste. You can count on us to tailor bespoke products and packaging to suit your exact requirements.

Contact us:

• tel 01635 528800 • email: Or visit for more details To advertise call Paul Steer on 01291 636342 January 2013 31

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2013 – The Year of the Chipotle Rich Sauces has launched a new Chipotle Sauce, adding a blast of the South West (USA, not Cornwall) to sandwich mixes, wraps, paninis and wet salads. What’s a chipotle? we hear you cry. “A chipotle is a smoke-dried jalapeno chilli that is traditionally used in many Mexican dishes,” says Tim Kells, ‘Sultan of Sauce,’ at Rich Sauces. “Our development team have taken that flavour and created a sauce perfect for any manufacturer, chef or cook to impress their customers with. “Consumers are becoming more familiar with the name and flavour of Chipotle; whether it’s the chain restaurant, Subway’s south west sauce, or Walkers Chipotle crisps, Chipotle is becoming more common on menus and in demand from consumers.” The new sauce is officially launched at IFE 2013, with tasting available at the show or samples available on request from The company is adding trade specific recipes to its website. “We have already been

supplying Chipotle sauce to a manufacturer and their Chipotle Chicken Sandwiches sales have been colossal, as well as achieving higher margins that a unique flavour commands,” he adds. Rich Sauces is Ireland’s leading manufacturer of mayonnaises, flavours, sauces, dressings, bouillons and powders.

Jams Heating up for 2013 With taste buds crying out for more heat, chilli peppers have literally been spicing up the UK food scene for the last few years. It was only a few years ago that the thought of chilli ice-cream would have seemed like a strange combination, now they are appearing in everything from puddings to drinks! However, according to research conducted by the Food innovation network, the chilli is set to rise to further heights in 2013 as the UK’s curiosity with the pepper is set to continue, and more attention predicted to be paid to

other varieties such as the Chipotle, Pasilla, Poblano, Guajillo and Ancho. Speciality food suppliers Leathams are continuing this trend with their Chipotle Chilli Jam, which with its robust and zesty flavours can transform the most basic sandwich on the menu. The Smokey taste of the Chipotles infuses the jam, turning it into a powerfully earthy condiment. Speaking about the increasing popularity of Chilli throughout the UK market James Faulkner, Ingredients Sales Director at Leathams, said: “Consumer palates have been moving towards

32 January 2013 SANDWICH & SNACK NEWS

strong, punchy flavours in confectionery products for some time now and with 2013 setting to see an increase in chilli it is an exciting time for us at Leathams.” With Chipotles often acting as a key ingredient within Mexican Cuisine, Faulkner believes that with the increased increase in Mexican food seen in 2012 the Chipotle Chilli Jam will satisfy an array of taste buds. “Mexican flavour trends were very strong in 2012 and that can be seen across the entire industry. If you look at dedicated Mexican dining in ranges

in retailers, the increase in the numbers of ‘authentic’ Mexican restaurants that were introduced last year and milder versions of Mexican products being launched into supermarkets to cater to a wider audience and broaden the appeal, it is a very interesting time for this jam. As innovators in food, we are always looking at ways to incorporate food trends and we are currently looking at developing a Roquito® pepper sauce that is sure to offer another fantastic ingredient option to delis and sandwich retailers.”

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To advertise call Paul Steer on 01291 636342 January 2013 33

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It’s a

wrap Major wraps producer Mission Foods has unveiled some new developments for the sector and some interesting new research


ission Foods is the largest global producer of tortillas, producing more than 75 million tortillas daily and a quarter of all tortillas throughout the world. Latest data from Technomic reveals there has been substantial growth in the tortilla market, with tortillas tripling in use on full service restaurant sandwich menus between 2010 and 2011. The research, commissioned by Mission Foodservice, reveals some of the leading reasons consumers prefer wrap sandwiches. These include health, portability, portion size and quality. Portability and health continue to drive the purchase of wraps across the market and are some of the most important attributes consumers look for in sandwiches they purchase (34% of consumers polled, cited ‘healthy ingredients used’ as a lead consideration for sandwich purchase). This trend for healthier options represents a significant opportunity for caterers to capitalise on this growing trend and develop an innovative menu offering that offers selections

beyond traditional fare. Wraps are perceived as a healthier alternative to sandwiches made using traditional breads. Offering your customers the option of having their sandwich in a wrap not only ticks boxes with health conscious consumers, but also adds an element of personal customisation which is a key trend emerging within the market, says the company. The Technomic report reveals that preferences for hot sandwiches and the willingness to pay more for them has also increased since 2012. Hot wrap concepts add a point of difference versus a panini and allow caterers to use a wide variety of ingredients including meatballs, rice, beans and curries. Barmarked wraps can also create a point of difference between hot and cold ranges. Although traditionally associated with Mexican cuisine, the beauty of tortilla wraps is their versatility. Tortillas can be used to wrap virtually any food and can be served hot or cold, be oven baked, chargrilled, or dry fried without compromising quality. They are suitable for virtually

34 January 2013 SANDWICH & SNACK NEWS

any application and every cuisine. The creative possibilities for tortillas as an alternative to the humble sandwich are infinite and only limited by your imagination. When looking at individual components of a wrap, 83% of consumers aged 35+ agreed that bread quality was an important factor in creating a good sandwich. Mission tortillas are made on genuine Mexican presses, using only the finest ingredients. The wraps are tender and pliable, making them easier to roll and fold without cracking or separating. With a clear understanding of the foodservice market and the individual needs that each outlet and channel require, the tortillas are available in a variety of sizes and formats. “From frozen to long life ambient products, low salt, low fat and flavoured

options, Mission has a tortilla solution to meet your needs and your customers’ tastes. Mission Foodservice brings more choice to the market, with a selection of products including tortilla wraps, flatbreads, pittas and naans, enabling caterers to create an innovative masterpiece,” says the company. The research also reveals that sandwiches are ripe for flavour experimentation as consumers accept unique ingredients within a known platform. In particular, Technomic cite the rise of ‘globally inspired’ and ‘ethnic sandwiches’ as a key sandwich trend. More restaurant operators are taking culinary cues from abroad by introducing new sandwich-style handhelds that are popular in world regions stretching from the Americas to Asia – Burrito/ Roti (target consumer for these types of sandwiches are males aged 18–34.)

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New wraps manufacturer spreads its wings The Real Wrap Company is manufacturing high quality wraps and sandwiches for a variety of catering institutions, after a remarkably quick gestation … and some input from BSA manufacturer and stakeholder Raynor Foods


new, fast-growing wraps and sandwiches manufacturer is supplying a growing number of catering outlets in the south-west and Wales, with plans for significant geographical and sector expansion this year. The Real Wrap Company, which will be applying for British Sandwich Association accreditation this Spring, has worked with BSA member Raynor Foods to help establish its Bristol factory and technical standards. Raynor Foods, which was keen to buy a stake in the company from the moment they met, is also manufacturing and distributing the company’s Real Wraps range and Sophisticated Sandwich range throughout London and the south-east. It’s a remarkable development, which has taken two young entrepreneurs – Phillippe Gill, 24, and Jason Howell, 26 – just two years to achieve, from opening a sandwich bar in Bristol to opening the factory on a light industrial unit in

South Bristol, where they employ 15 staff. Current university accounts include Swansea, Cardiff, Newport, Bristol University and the University of the West of England (UWE) and also Bath. In addition, they supply a number of hospitals, colleges, schools, shops, Bristol Temple Meads train station and a café at the BBC in Cardiff. “We do feel really proud of what we’ve achieved,” says co-owner, Phillippe. “A lot of the business has been through recommendation, but also a lot of door-knocking and trying to talk the right person – but it’s thrilling when we do get through to the right person and they already know who we are! “We have various plans

36 January 2013 SANDWICH & SNACK NEWS

for this year and are aiming to be four times our current size by the end of the year. We supply all the universities within the area, so we are now looking to expand geographically into more outlets. We certainly have plenty of capacity – we could grow 10 times the size we are now.” The lifelong friends started their business partnership when Jason, then a student, moved into the catering industry through a UWE university project, starting a coffee cart company in Park Street, Bristol. Eventually selling the coffee company, he began running a small sandwich chain in Bristol, where he was joined by Phillippe, who, like Jason, was something of a gourmet and had always

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WRAPS PROFILE The Real Wraps Range BBQ King: Chicken, Bacon, Cheese, Roast Onion, Tomato, BBQ Sauce Feast From The East: Hummus, Falafel, Roast Onion, Carrot, Baby Spinach, Aioli El Jefe: Chicken, Chorizo, Feta, Roast Onion, Roast Mushroom, Baby Spinach, Hot Chilli Mayo Hello Me: Halloumi, Roast Vegetables (Aubergine, Courgette, Peppers Onions), Spinach, Pesto Mayo Cheeky Chicken: Chicken, Halloumi, Roast Vegetables, Spinach, Sweet Chilli Tuna Melt: Tuna, Mayo, Red Onion, Cheddar, Mozzarella, Spinach, Sweet Chilli Real Fajita: Chicken, Onions, Peppers, Cheese, Jalapeno, Tomato Salsa, Sour Cream

Sophisticated Sandwiches El Matador: Chicken, Chorizo, Red Peppers, Lettuce & Jalapeno Mayo Cowasaki: Rare Roast Beef, Red Onion, Lettuce & Wasabi Mayo Bingo Bango: Cornonation Chicken, Lettuce and Mango Chutney Mighty Mezze: Hummus, Falafel, Carrot, Spinach, Gherkin, Mint Yoghurt New Yorker: Pastrami, Monterray Jack, Gerkin, Lettuce, Red Onion & Mustard Mayo Fabulous Farmhouse: Gammon Ham, Mature Cheddar, Lettuce with Sophisticated Chutney Jack The Skipper: Skipjack tuna, Mayo, Lettuce, Red Onion & Sweet Chilli shared a love of haute cuisine. Soon they embarked upon opening their first joint venture in Bristol, and “The Real Wrap Company” - a new BSA member - was born. Achieving rapid success with the popularity of their shop on the Clifton Triangle, they also started to supply caterers

including UWE and Bristol University and quickly started to outgrow their outlet. “At that stage we decided to try to find a sandwich manufacturer to make our products for us, as our fridges were constantly full and we’d run out of room to keep up with demand,” explains

Phillippe. “We looked around for local companies but couldn’t find anyone to match our standards (our insistence on using top quality ingredients made to our specification is of paramount importance to us). “Continuing our search, our next step was to go to the “Lunch!” show in 2011 where we met Matt and Ray Raynor (managing director and founder of Raynor Foods) and, having been very impressed with their setup, professionalism and attitude to business, we embarked upon talks and trials with them. After lots of weights and measures reporting, laboratory testing and shelf-life quantifying, etc they started producing our Real Wraps range for us and then our subsequently developed, brand new range of more unusual sandwiches … The Sophisticated Sandwich. “This works well for our customers in the East but, with ever-increasing sales in the south-west, it didn’t make sense for our products to continue to be trunked all the way over to Bristol and we decided to open our own West-based factory.” Formerly a skilled carpenter, Phillippe was able to build everything inside the factory himself, which saved a lot of money. “From the early planning stages we’ve consulted Tom Hollands, Raynor Foods’ awardwinning technical manager, whose advice has been invaluable.” It’s still early days and they have only one production line in the factory. They produce 67,000 sandwiches and wraps a week, but there are big plans for this year. The Real Wraps were January 2013 37

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the ‘door opener’ for the company and all the recipes have been personally created and crafted by Jason and Phillippe, with as many ingredients as possible coming from local suppliers. “We love ‘playing around’ with food and are driven by our continual desire to create more and more innovative products – it’s not uncommon to wake in the night and write down ideas! There’s a world of ingredients out there but we have a distinct knack of combining them correctly to create amazing flavours and we are both passionate to impress people with our creations – we take our love of fine food very seriously and our quest has taken us to restaurants all around the UK and abroad where we always hope to seek out some unusual dishes. Everyone’s tastes are different and customers of the food industry are renowned for

being hard to please but our passion is to please and impress our customers … so far it’s working! I haven’t found any other manufacturer making anything like ours so we believe our products are unique.

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“It has been incredibly hard work. We both work 12 hour days, six days a week, so we certainly put plenty of effort in but, in such a competitive market, you have to put in the hours. Now we have the advantage of our own factory we can adjust quickly to short lead times or late purchase orders. We know we’re up against a lot of big and rightly-successful players, but our customers’ feedback confirms we’re doing a good job. Our overheads aren’t massive and we both are able to cover a lot of roles within the Company which enables us to be financially competitive before we have the economies of scale.” They clearly are a company to keep an eye on. As more of their “under wraps” innovative products are preparing to hit the shelves very soon it will certainly be interesting to “Watch this space!”

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To advertise call Paul Steer on 01291 636342 January 2013 39

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College caterer named Hellmann’s Sandwich Champion Hellmann’s have announced the winner of their competition to find a Sandwich Champion


hichester College chef lecturer Presley Swensson has been named Hellmann’s Sandwich Champion after the public voted his sandwich – It’s Med to Be – the best in the country. Made of roasted mixed vegetables in a warmed homemade pitta bread pocket with Hellmann’s Mayonnaise, Presley’s sandwich won the votes of his students, before going through to the second stage of the competition and becoming one of the top 10 recipes for consumers to vote for. He won a £500 panini grill. Hazel Paige from Sweet and Savoury in Needham, and Ed Bardos from Kua’Aina in London, were named runners up for their Carlsberg Special and Lava-Grilled Mahi Mahi Roll sandwiches respectively. Presley said: “This is the first time I’ve entered this type of competition so I’m over the moon to have won. ‘It’s Med to Be’ is a firm favourite with our staff and students on campus but I never thought about getting through to the top 10 and eventually winning. The panini grill prize will be a great asset to our café bistro – Options – which serves up delicious dishes for the public.”

1ST It’s Med to Be Warm Artisan pitta pocket stuffed with roasted Mediterranean vegetables and mozzarella cubes bound in fresh garlic pesto then completed with lashings of Hellmann's mayonnaise on top. RUNNERS-UP Carlsberg Special Egg Mayo with strong cheese, beetroot and spring onion on square loaf. Mahi Mahi Roll Mahi Mahi Fillet with melted Monterey Jack cheese, served on a toasted golden seeded bun with crisp lettuce, tomato and Hellmann's mayo tartar.

Leon Mills, category mix manager – dressings at Unilever Food Solutions, said: “All of our finalists created a unique and delicious sandwich, but Presley’s had the edge, giving his customers a taste of

40 January 2013 SANDWICH & SNACK NEWS

the Mediterranean. Not only did he showcase just how versatile the nation’s favourite mayonnaise is when you think outside of the box, but also appealed to consumers’ preference for quality. “We see how hard chefs are working to meet the demands of their business and their customers. Best-selling sandwiches like Presley’s emphasises that in these challenging times, offering trusted brands is important. Hellmann’s Mayonnaise is the perfect sandwich accompaniment so don’t miss out on a great profit opportunity with it ranking the highest favourite sauce for consumers to have in sandwiches.” Aimed at ‘modern’ sandwich bars, the competition asked owners to create two inspired sandwiches using Hellmann’s Mayonnaise, put them on sale and record the sales before sending in the most profitable recipe. Customers were encouraged to get involved in the outcome, with an on-counter tally of the sandwiches sold. The competition was based on research, which indicates that consumers are influenced by the credibility of the brands they recognise.

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To advertise call Paul Steer on 01291 636342 January 2013 41

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Big rises forecast for sandwich fillings Poor weather and increasing global demand are expected to continue to exert pressure on sandwich filling prices this year continue to rise above current levels next year.”


andwich filling prices and relevant commodies in general look set to rise across the board this year, according to a number of sources. It’s widely predicted, in fact, that across all categories of food and drink, the inflation rate will increase by over a third, from 3.3% in 2012 to 4.5% in 2013. David Read, Chief Executive of Prestige Purchasing, says in a commentary to its annual Food Inflation Report: “What we’re seeing is a surge in inflation which will continue into 2013. We may even in due course be heading back towards 2008 levels where food inflation peaked at over 8%. “Per tonne production costs for agriculture are increasing significantly, due to low yields and a dramatic increase in feed costs. Oil costs and a rise in chemical costs will also put pressure on food and drink inflation. “In the longer term, broader trends

Poor potato harvest drives inflation for vegetable category This shows that the rate of inflation for vegetables, including potatoes, hit 5.5% in 2012 and is expected to rise further. A poor harvest, in terms of yield and quality, has pushed up the price of potatoes. This has contributed to the inflation rate increase within the vegetable category, as chip manufacturers compete for the highest quality potatoes to supply to the catering trade.

like climate change, population growth and the increasing sophistication of commodity markets will continue to impact food and drink prices. As such, we expect food inflation to

42 January 2013 SANDWICH & SNACK NEWS

Pork prices expected to rise steadily and push up meat category A hike in feed prices, along with costly EU reforms on pig farming, has pushed up the price of pork and even lead to some producers leaving the industry. The price of pork is expected to rise steadily over the coming year and possibly beyond.

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Supplying Ingredients to the Sandwich and Salad Industry Fresh Chilled Eggs and Bacon Delivered Nationwide in Pallet Quantities Boiled eggs, liquid egg, egg powders, omelettes and scrambled eggs Naturally smoked, sweet-cured, cooked, streaky bacon rashers in hygienic MAP trays. Low salt options available.

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To advertise call Paul Steer on 01291 636342 January 2013 43

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Wheat prices rise by 25% in 2012 According to the Food and Agriculture Organisation (FAO) in Rome, global wheat production was expected to fall 5.2% in 2012 and yields from many other crops grown to feed animals could be 10% down on last year. "Populations are growing but production is not keeping up with consumption. Prices for wheat have already risen 25% in 2012, maize 13% and dairy prices rose 7% just last month. Food reserves, [held to provide a buffer against rising prices] are at a critical low level "It means that food supplies are tight across the board and there is very little room for unexpected events," said Abdolreza Abbassian, a senior economist with the FAO. "The decrease in cereal

Soft drink categories reach unusually high inflation rates While historically the rate of inflation for drinks categories has been 1 – 3%, in 2012 it reached anywhere between 3 to 4% across these different areas. This was due partly to increases in prices and commodities such as energy, grains and some sugars, used in drinks production, being impacted by volatile commodity markets and climate changes. Breads and cereal inflation is lower than expected but will shoot up The figures for 2012 show a 1.3% inflation rate for breads and cereals, which is lower than expected. However, this is set to increase as the full impact of the poor 2012 grain harvest is felt across markets. Oil and fats negative inflation expected to continue Oils, in particular rape seed oil, palm oil and soya oil sit at -1.1% and are expected to continue to fall. This is because stocks (particularly of palm oil) are high, in part due to the high price of grain feed driving producers to use soya for feed, a by-product of which is soya oil.

set to continue, but the gap between DOP products and non-protected products will start to close this year. “With demands from the Far East increasing, we will see that gap between products of provenance and home grown, local products being significantly reduced. If we look at the case of Pork, traditionally it was more

Milk prices expected to inflate as value chain becomes more balanced Several mergers in the dairy industry have led to a shift in the value chain of milk. The cost burden of production and distribution has moved downstream from farmers, says Prestige. Meanwhile, Clive Moxham, sales and marketing Director at sandwich fillings supplier Leathams, suggests that not only are food price increases

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production this year will result in a significant reduction in world reserves by the close of seasons in 2013, even with world demand sliding as a result of high prices," he said. The warning of further food prices came as the National Farmers Union (NFU) reported that UK wheat yields have been the lowest since the late 1980s as a result of abnormal rain fall. The NFU president, Peter Kendall, said: "There are many farmers who are down 25% to 30% on the wheat crop. In some cases you looked from the outside and you thought, this crop will do over four tonnes to the acre – and it's been struggling to do three and some cases two tonnes to the acre."

expensive in the UK and cheaper to source it from the EU. However, with the EU-wide ban on sow stalls coming into force, these gaps will lessen, so products of provenance like this will be comparably more affordable. This will in fact level the playing field to a certain extent and for the first time in a while we will see the costs of UK

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SANDWICH FILLINGS Pork becoming more competitive.” Whilst the continued increase in prices is looking inevitable and consumers may feel a further pinch to their pockets this year, Moxham suggests that though not a desirable situation, it has forced the conversation about food quality into the mainstream. According to 2012 statistics published by The Department for Environmental Food and Rural Affairs, People in the UK spend on average 4.4% less on food and drink than in the EU. In specific cases this difference can be as high as 25% if the spend on fish in the UK is compared to our neighbours in France. Suggesting the need to have a conversation about the quality of our food in the UK, Moxham, said: “The newspapers in 2012 were full of articles about food shortages and increased food prices which has gone a long way to highlight the challenges faced by farmers locally and internationally. As a nation we in Britain spend less on food than our European counterparts and we have found that in recent years cheaper quality food has dominated our society. The recent weather conditions, combined with an increased demand from the Far East and a change in legislation have forced change, and invariably it has people thinking about the source and quality of their food.”

Southover wins two Great Taste Awards Sandwich fillings supplier Southover Foods has won Great Taste Awards every year since 2004 and last year’s event was no exception. with two gold stars. Its Shaved New York Pastrami has always been a popular choice and more recently it has grown in popularity. “Known for flavour and consistency, our secret recipe pastrami has really come into its own

as a shaved product in recent months. Shaved meats are one of the choice deli products of 2012 and they have cemented their role as an essential line by also being great for portion control.” Its Free Range Honey Roast Back Bacon was another winner. “We pride ourselves on our cooked bacon and have won numerous awards over the years for these products alone.”

Calder Foods complete Lakeland Challenge for the fourth time Sandwich fillings supplier Calder Foods recently completed their fourth Ford Ranger Great Lakeland Challenge, raising £30,000 for charity. The Great Lakeland Challenge involves teams of four (three competitors and a driver) taking on England’s longest lake, steepest pass and highest peak… all in less than 12 hours. Teams have to canoe 10.5 miles of Windermere, cycle 26 miles over Hardknott and Wrynose passes before navigating an 8.5-mile route

from Wasdale Head to the Langdale Valley over the top of Scafell Pike. “I never for a second thought that we’d actually do it when Paul first suggested it all,” Nigel Harrison, Calder Foods’ joint managing director along with his brother-in-law Paul, told the in-Cumbria newsletter. “I think I nodded, thought he was mad… then forgot all about it. The next thing I knew he’d booked us on it! “It was raining cats and dogs and at one point hailing,” said Lee. “The head wind was so bad on the canoe

section that you felt like you weren’t actually moving. Combined with that there was the constant cramp that comes with sitting on the back of your legs for two hours. By the time we’d reached the other end of Windermere, Nigel couldn’t move. We had to lift him out of the canoe. You have a moment of relief then a sudden realisation that you’re setting straight off on the cycle. Wrynose and Hardknott simply aren’t to be messed with when the rain is running off them in the amounts it was that day.” January 2013 45

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Sushi Day making waves in South Wales We start a new series on sushi in this issue, with sales growing rapidly throughout the UK, as this feature shows


elebrity chef Jamie Oliver spent a day recently with a pioneering company that makes sushi in the South Wales valleys. Kai and Jo Chan run Sushi Day shop in Abercynon, which also delivers sushi to office workers in Cardiff. Oliver was particularly interested in the couple's trademarked 'Swshi', an East meets West range of sushi incorporating traditional Welsh ingredients, lamb, leeks and laverbread. The Chans had hoped to feature in the popular chef's series, Jamie's Great Britain, but sadly, due to the number of interesting food stories that were filmed in South Wales, Sushi Day did not make the final cut. A Cardiff University computing graduate, Kai, 46, spent time working in Hong Kong for a satellite television company before returning to the South Wales valleys where his parents and siblings run a chain of take-away restaurants. Looking to make his mark, he opted to launch Sushi Day in 2007 and now has a band of regular customers as well as supplying sushi to many of the universities and hospitals across South Wales. He and his wife employ six part-time staff in the company, which delivers

sushi orders to offices and businesses in Cardiff every Friday. Orders are accepted online at and Kai also runs two-hour

courses for people wishing to learn how to make sushi. Future plans include opening a sushi shop in Cardiff, securing contracts to supply supermarkets and

Big growth in sushi sales Sushi has become so popular, it has overtaken sales of cheese and pickle, and tuna and cucumber sandwiches at Tesco. Sales of the Japanese delicacy have now increased by more than 21 per cent, according to retail analysts AC Nielsen. Made with raw fish – such as salmon – seaweed and rice, sushi is rich in

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omega 3 and vitamins, and is seen as another healthy option. Kathryn Bettles, Tesco sushi range developer, said: ‘Sushi has now become a mainstream popular snack for many people around the UK, rivalling some of our most popular sandwiches. Over the last five years it has been steadily growing in popularity.”

creating his own online sushi channel to deliver lessons. "When I came back to Wales I wanted to do something different that noone else was doing and saw the opportunity to become a sushi pioneer," explained Kai. "Sushi bars and restaurants were already established in London but not in this part of the country and I wanted to bring it to Wales. "I come from a cultural background where we are very picky about food. It has to be fresh and healthy and I insist on quality ingredients, production and presentation. I have found Welsh people very accessible and have had lots of praise about my sushi being fresh, tasty and colourful." He has blended traditional Welsh ingredients into 'Swshi' by using slowly roasted Welsh Lamb and Welsh Beef and is now thinking about adding Welsh cockles and sewin to his portfolio. His menu caters for vegetarians as well as fish and meat eaters. Sushi Day has worked with the University of Glamorgan to develop the business and has received marketing advice from the Welsh Government's mentoring programme, which is designed to help Welsh speciality food and drink businesses develop the UK market.

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Remmerco: rapid expansion in style Remmerco’s new brochure shows further rapid company expansion, with some 600 products and a wealth of new straight-to-table items 2012 was a big year in the life of Remmerco, helped by the Jubilee, Olympic Games and a myriad of new products. It also appears that 2013 is set to develop in similar fashion, particularly with the launch of the 9th edition of the company’s extensive brochure. Featuring some 600 products and including a wealth of new items, the company will continue its rapid expansion in some style. “We have been consistent in our mission to provide straight-to-table solutions,” says Richard Remmer, the company’s managing director. A look through the new brochure will show that most of the products available can go straight on the table in any environment and this is born out by their use at State occasions and major events throughout the country. Remmerco now features the largest collection of short life and disposable platters in Europe from stock. From its origin providing a small selection of thermoformed platters in silver and gold, Remmerco now offers products made from a huge range of materials, ensuring a suitable solution is available for everyone. Last year saw the introduction of the Slate-look range initially in two sizes (half and full gastronorm), in

a brand new exclusive design. Well received by all sectors of the food service industry, these products are in demand everywhere. New and different shapes are in the process of development, as well as the use of different materials, and a PET version will be available within the next month or so. PET is a more recyclable material and will conform more closely to environmental concerns. On this basis, Remmerco have developed a process of injection moulding thin wall

PET bowls and plates to address environmental issues and many items will be switched to this process over the course of the year. Remmerco is always aware of the need to reduce waste and remain environmentally friendly and claims that the development of “Short Life” products means many items can be used up to 20 – 30 times, thus reducing cost and waste. Couple this with improved recyclability, it is hard to find a better way of dealing with this sensitive issue.

As well as the straight to table element of Remmerco’s products, it is also a clear objective to add value to food service. Much has been done to develop products which look and feel like real glass, china, silver and other established materials. Producing items that look the same but are a fraction of the cost is a Remmerco specialism and will add value by enhancing presentation. Plastic Cutlery that looks like stainless steel is a typical item that works well. Visitors to exhibitions are constantly surprised when they pick up this cutlery and realise it is plastic, yet when shown on a place setting the difference is indiscernible. Richard Remmer says: “The combination of shortlife and single-use products, which have been carefully sourced, based on the highest quality available, is a recipe for success that will continue to help our development into the future.” This fact is evidenced by the products shown in the new catalogue and on their extensive website at Many of the products are unique to Remmerco and are designed and manufactured by them. Supply is made throughout the UK as well as Europe and other countries around the world. January 2013 47

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My Secret Kitchen's annual trend predictions The New Year is upon us and My Secret Kitchen, the UK’s first food and drink tasting company, have made some predictions for food and drink trends for the coming year and beyond ■ Popcorn to explode – More companies are experimenting with some wonderful variations of flavours to move popcorn into a real gourmet treat. Blue cheese and Walnut, Strawberry cheesecake and Madras are already out there and will be more mainstream through the year. And they’re good! How about getting that popcorn maker out from the back of the cupboard and do some seasoning sprinkling yourself? ■ Naturally Novel – Here in the UK we’re still looking for the more unusual ingredients we can get from nature and we’re looking for something good for you as well. We’re going to stick our necks out and go for two that may well be hitting our stores this year - purple tea is high in anthocyanin and an excellent source of antioxidant whilst bee pollen is known as “the fountain of youth” and is high in protein. ■ Free (from) – Awareness of allergies has been ever increasing but the quality of the foods now being offered as “free from” is right up there. We expect to see these foods moving to the mainstream rather than the specialist niche area they currently hold and improving even further. ■ Fair game - We predicted an increase in foraged ingredients for 2012 and we were right on this. The next step is an increase in popularity in local meats – rabbit, pheasant and deer – start running….

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■ Be Brazilliant - We will be awash with all things Brazil as we gear up for the world cup and the Olympics over the next few years, and why not? Brazil has a wealth of wonderful dishes such as Feijoada and Moqueca and is the home of the Caipirinha cocktail. Watch these influences infiltrate our plates this year. ■ Not just Chilli – increased heat has been happening over the last few years in the UK but increasing curiosity on the differences between types of chilli will mean more named varieties coming into fashion. It’s already happening with chipotle but look out for more dishes naming the chillies such as Pasilla, Poblano, Guajillo and Ancho.

My Secret Kitchen is the UK’s first food and drink tasting company. The team has spent many years travelling the world and presenting food trends to major food manufacturers. They now spend their time launching unusual and trend setting foods through home tasting events throughout the UK. Think the Tupperware party concept… but with food. 0845 094 5319 Phil or Clare Moran

■ Pickling - many of you I’m sure were watching Masterchef the professionals before Christmas and the amount of pickling going on was very interesting to see. Will this see a rise in another way of getting a new flavour from some common ingredients? As long as Sauerkraut is bypassed we’re happy. ■ Sweet n Savoury - So common to see in the USA and becoming more popular here too,; unusual combinations challenging your taste buds – we’re still not sure about chocolate and bacon but brie and fig, salted caramel, pretzels and chocolate – bring it on! ■ Hot but not - Heat comes from chills right? But there’s more out there that will give you a tasty burn – Varieties of pepper like Telecherry, an increase in the use of Szechuan (a delightful numbing sensation!) will become more prevalent in 2013. ■ Creative cocktails - The big new trends in bars across the pond are incredibly creative cocktails using some quite bizarre ingredients such as smoked ice cubes, cardamom syrups and yuzu bitters. We don’t think these will be coming into the UK home too soon yet but the idea of blending certain alcohols with new and varied syrups is not in the too distant future.

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Are you serving Quinoa or freekah in your salads yet? You may not have come across Quinoa, black barley, black rice or even freekah, but you soon will. Leatham’s sales and marketing director Clive Moxham, looks at the rising popularity of these and other healthy, speciality grains


few years ago, if you mentioned Camargue red rice, Quinoa, Wheatberries or freekah, a Middle-Eastern roasted green wheat, to the average customer you would have been met with a look of confusion. However sales figures released by Leathams, suggest that the demand for speciality foods is significantly on the rise. Recording 135% YOY increase in sales of their Camargue Red rice and 104% growth amongst their Merchant Gourmet ready to eat cereals and grains range, Clive Moxham, sales and marketing director, suggests some of the reason for their rising popularity. “We strongly believe that the popularity of grains and pulses will continue to develop throughout 2013 and beyond. Since launching the first pack of Merchant Gourmet® ready to eat Puy lentils pouches into supermarkets in 2005, we have introduced 13 other lines in this category. Most of these are already listed in the majority of the major

supermarkets, who themselves have started launching some innovative ready to eat grains under their own label. We believe that wheatberries, black barley, black rice and freekah are set to become more prevalent in 2013.” 2012 saw a lot of media attention surrounding the health benefits associated with grains and pulses, which are often highlighted as a healthier alternative to rice and pasta. Noting the diversification of the customer base since the launch of their ready to eat pouches, Moxham outlines some of the reasons behind this shift. “Traditionally Quinoa and other grains have been seen as specialist products, and can often come across as a bit scary to some. By making them more convenient and easier to use, we have found that they have attracted a new younger customer base, a customer who may not have the time or knowledge to prepare a meal with the dried grains. If we look at what occurred within the rice category, with

the move from dried to microwaveable pouches, we can see some similarities with grains. There is definitely an acknowledgement of the opportunity that exists within this category hence the additional space that supermarkets are dedicating to these products on their shelves. “ Suggesting that these alternatives are rapidly on their way to becoming mainstream Moxham said: “Part of the popularity of pulses and grains is that they are now considered an all year round staple product. “When we first launched we thought that there would be some seasonal popularity for the products, with more sales being seen in spring and summer salads, and also after the over indulgence of the Christmas period. “However this has not been the case, we have seen a consistent growth in sales throughout the year, as people are discovering the versatility of the grains and adding them to casseroles, soups and other winter dishes.”

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A new dawn is breaking and it is coming from the East……… Tina Toft, co-founder of the former sandwich manufacturer Toft Foods, is looking to Ayurvedic foods as the next big thing in sandwiches “What’s new in sandwiches?” is the eternal cry from those of us who seem to have been around the industry forever. The answer is AYURVEDIC foods – and the irony is that it is the oldest idea on the planet. The Yoga world will know what I am talking about as Ayurvedic cooking has evolved in India and the Far East alongside Yoga over 5000 years. This ancient wisdom and medicinal, spiritual and nutritional approach to eating is now sweeping across our lives here in the West. As we search for healthier and more natural ways to eat and live, this simple approach to medicine and nourishment becomes ever more appealing. Qualified doctors in India routinely prescribe specific foods and spices to manage patients’ diets in a way that alleviates their ailments and diseases. They determine their “Tridoshas” and clarify which foods aggravate one’s physical and mental well-being. “Bunkum” you may say - but increasingly not so, according to the world of science, which is slowly understanding that many of these old ways make perfect sense and that this approach to diet and food type management is often the primary and best cure possible. OK, I admit it: “I love my Yoga” and as a Yoga teacher it all makes perfect sense to me. But with my food development hat on, it also starts to tick all the boxes as we look ever more

Ayurvedic TriDosha sandwich idea Old habits die hard and I could not resist the opportunity to develop an Ayurvedic TriDosha sandwich idea – which of course comes in a Pitta bread wrap and is designed to be simple, practical and of course extremely good for you. Paneer and Cheddar cheese includes crumbed walnuts, black raisin, date and rosewater chutney and wilted spinach leaves - on a wholegrain closely at what are the healthiest food choices we can make. There may be a lot of complexity and philosophical understanding required to embrace Ayurvedic cooking in its purest form, but that should not put us off taking this road of food enlightenment. I have taken up the challenge to make ‘East meet West’ and bring all the benefits of Ayurvedic foods to us in a form that we can work with in our ever busy lives. Traditional Ayurvedic cooking may not be everyone’s cup of tea, if only from a practical preparation perspective, as everything tends to be made from scratch and the ingredients often all need preparation time too. But this is also why it is so effective, tasty and healthy. Tina Toft Tina Toft was a co-founder of Toft Foods with her husband Jesper and was

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seeded pitta bread with ghee. This product is designed as a Tridosha lunch, incorporating all 6 Ayurvedic taste categories (sweet, sour, salt, bitter, pungent and astringent) and will not only hopefully be very tasty, but also the spices will be beneficial for cleansing your digestive tract. I just hope that it not only cures all your ailments but also tastes wonderful………! responsible for all their product development, including the multi-award winning “Options” brand that in its time achieved sales of over £20M at RSV. Toft Foods was twice ‘Sandwich Manufacturer of the Year’ and also ‘Marketeer of the Year’. They sold to Uniq PLC in 2001 and since then Tina has become a Yoga Teacher and now runs Ayurvedic Food and Yoga courses on their Farm in the New Forest. She is one of the very few practicing Yogis in the UK who have studied Ayurvedic philosophy and cooking under Doctor Kulkarni – a leading International Ayurvedic lecturer and practicing physician. Tel 07917 681627

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Village Bakery on the rise Welsh bread and baked product supplier Village Bakery is becoming a force to be reckoned with in the sandwich industry


andwich sector supplier Village Bakery is increasingly becoming a force in the industry, supplying bread and baked products, including bread for sandwiches for a national coffee chain and in-store bakery scones to Marks & Spencer’s Café Revive cafes. It also exports to Europe from its plants in North Wales. Village Bakery even has five of its own shops around the town of Wrexham, where sandwiches are prepared fresh to order using quality ingredients. This outstanding success story has earned owner Master baker Robin Jones the honour of being named this year’s Wales: the True Taste Champion. He is justly proud of this ambassadorial role, which will see him help to promote high quality Welsh food and drink products to consumers around the UK and the world. His aim is to encourage more producers to embrace change and take their production up the volume scale without compromising on quality. He also wants more of the existing, bigger producers of quality food and drink products to gain recognition. “As more quality products get into the market in greater volumes, buyers and retailers will pick up on the idea, to a far greater extent than they currently do, that Wales produces amazing food and drink,” he said. All that, he says, will create jobs, build the Welsh economy and make the

industry more attractive to young people looking for work, in turn giving it longevity. If you can combine passion with process and people, he says, you can get fantastic food and drink produced on a large scale and the volume, premium product market is a good place to be. “Success comes not from growth, but from change and having the courage to change,” he maintains. The story begins twentyfive years ago when he began helping out in the family bakery, which had been run by his father and grandfather since 1964, when they bought a business originally established in the 1930s. Hooked on the industry, he attended bakery college and, in 1988, opened a small bakery, which produced 250 high quality pies in its first week. From those modest beginnings, he has gone on to develop thriving businesses under the Village Bakery brand at Coedpoeth, near Wrexham.

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Anson launches new additions to Delipot and Fresco ranges FOODSERVICE packaging supplier Anson Packaging is launching a new range of rPET Square Delipots, available in four popular sizes. Following the successful launch of the Anson rPET Round Delipots in 2012, Anson have responded to market demand for a wider choice of styles and have taken the opportunity to further enhance the range. With an extensive range of pots available from stock, which include two choices of material (rPET & PP) as well as three different pot styles, this puts Anson in a very strong position to meet the increasingly popular trend for using pots to display various ingredients, whether the product be a chilled crudite selection or a heart warming lunch time snack. The Square pots, recently added to their Delipot range, are designed to look sleek on shelf yet robust to withstand being used in a busy production environment. The tight fitting lids, which fit all 4 pots sizes, and the smart matching bases are made using a high clarity rPET sheet ideal for the presentation of healthy snacks or indulgent treats. Fresco range Meanwhile, Anson are extending their Fresco range to include four new sizes, 125cc, 200cc, 2 Compartment 1000cc & 1500cc bowls. The entire range will now consist of 11 products, 125cc, 200cc, 250cc, 375cc, 500cc 650cc, 750cc, 3 cavity 750cc, 1000cc, 2 cavity 1000cc and the 1500cc. The Fresco off the shelf range offers a

stackable hinged lid with label panel on every size, discreet ribbing to the lower part of pack, adding strength and stability to accommodate even the most generous of ingredients. The 375cc, 500cc, 650cc, 750cc, 2 Compartment 1000cc and the 3 Compartment 750cc bowl offers a handy clip feature should the consumer wish to provide their customer with a fork option. Steve Campbell, Anson’s Business Manager said: “We have extended our Fresco range in response to strong customer demand for additional sizes. The new sizes will be a welcome addition to our already popular Fresco value range, which along with the recent pack

improvements, have added strength and improved closure, and we are confident that we have the widest and most contemporary pack in the economy range category”. Anson reckons to lead the way in sourcing UK post consumer rPET and manufacturing the highest quality sheet to ensure that all of their products meet the needs and demands of the environmentally aware consumer. The company is based in Cambridgeshire, with two manufacturing sites, having traded for over 40 years in the packaging industry. This year it will continue to launch new and innovative packaging: keep a close eye in Sandwich & Snack News for further information. 01353 742172

Seda UK teams up with Kabuto Noodles NORMALLY associated with the beverage sector, Seda UK has teamed up with Kabuto Noodles in a brand revamp of upmarket instant noodles. The move takes paper cup producer Seda into a novel and expanding market and allows noodle specialist Kabuto to switch from plastic to paper pots. Drawing on its knowledge and experience, South Wales based Seda

developed the new 16oz double wall pots which have excellent insulation properties and are consumer-friendly as they are easier to eat and drink from. The pots also feature an innovative design with the distinctive Kabuto logo – a Samurai warrior helmet. Seda’s new pots are now used for Kabuto’s three noodle flavours: Chicken Ramen, Beef Pho and Miso Ramen and will help the noodle firm

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extend its listings among retailers and other outlets. Kabuto Noodles, a Samurai themed-brand, was launched in January 2011 to challenge the instant noodle market, which sells over 250 million servings a year in the UK. The two companies worked closely together to ensure the new pots met Kabuto’s rigorous technical and design requirements.

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Point of sale kit Effective point of sale branding is more important than ever in a recession, argues Debra Jamieson, sales and marketing director at UK Point of Sale IN the current tough economic climate it can be rightly argued that point of sale and effective marketing is more important than ever before as food retailers compete to encourage consumers into their outlets and spend their hard earned cash. Recent statistics from POPAI show that marketers only have 0.9 seconds to convince shoppers to see their promotional displays, and when there’s a whole host of food outlets on each high street and shopping mall, retailers must think carefully about how to effectively grab the customer’s attention. From quality of product and service, to the design of the interior, everything in an independent outlet needs to reflect its unique brand and proposition, and the point of sale kit selected has to play a big part in making the independents stand out from the well-known brands.

chalkboards are going from strength to strength. This surge in popularity has cemented their place as a key item in the point of sale kit. Products such as poster holders and snap frames are easy to update on a weekly or daily basis with special offers and menus, and by using poster holders in the window, it encourages consumers to engage with the shop before walking through the door. Leaflet holders can also be useful if an outlet offers a takeaway menu or an order service – by using a holder instead of just piling the leaflets on the counter, it can make your retail space look clean and organised. With well-known brands and chains opening an outlet on every street, it can sometimes be difficult for independents to differentiate themselves on the high street and encourage customers into the shop. This is

The point of sale kit Undoubtedly, recent trends in point of sale show that establishments want to create a traditional look through the use of wooden accessories, including chalkboards. The focus on locally sourced produce has come to the forefront over the past year and point of sale design has evolved to reflect this. Combine with the importance of creating a relaxed and traditional environment, it means that the popularity of items like

54 January 2013 SANDWICH & SNACK NEWS

Seasonal campaigns Flexible point of sale items also allow retailers to easily promote seasonal campaigns, which are a key part of the marketing calendar. Retailers in the food market should think about how they can capitalise on events including Christmas, Halloween, Easter and Valentine’s Day. From offering a special menu item to a celebratory discount, these can really entice customers off the street if promoted effectively. where outdoor point of sale can really make the difference to footfall – a well positioned and design ‘A’ board will grab shoppers’ attention and therefore is definitely an item to add to the essential point of sale kit. Furthermore, barrier systems can provide a useful purchase for sandwich shop owners, as they can be used in-store or outside as a way of providing a stylish look to outdoor seating areas or a practical way to encourage efficient and effective queues. Many barrier systems can be branded with the shop logo and name to increase curb appeal, which in turn can boost footfall and therefore lead to an increase in sales. Again, the branding is easily updateable providing a flexible system, which can be updated seasonally or if the logo, name or general branding is changed.

Keep it fresh Take care of your products - from our experience of working with the food and drink sector including large national and international chains as well as independent outlets, nothing is more off-putting than seeing dreary promotional posters stuck to the wall using sticky tape or an old worn and torn ‘A’ board sat outside the front of the store looking unloved. Point of sale needs to look clean, streamlined and, most importantly, professionally consistent to draw customers in. This can easily be achieved by investing in new POS materials and print. First impressions are often the ‘deal breaker’ so make the most of your store’s appearance. UK POS has been manufacturing point of sale products for nearly 25 years.

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Are you sitting

comfortably? Decisions, decisions! You’re opening a sandwich or coffee bar or planning a major refit – but what furniture should you choose to attract your target customers? Vaughann Turnbull, national sales manager of hospitality furniture supplier GO IN (UK), has his finger on the pulse


our target audience - the customer - must always be at the centre of your shopfitting and design planning. You need to consider the age range you’re aiming at, the menu you’ll be offering and the style of eating that will suit them. Is it a quick service environment, a relaxed neighbourhood style or a coffee and snack concept? You’ll also need to consider the character of the interior space, the style of the building and the surrounding environment to make sure the interior concept fits well in the setting. These factors will guide your choice of furniture, which will have a huge impact on the ambience you create. Different materials, colours and fabrics can be used to create the desired effect and, if required, separate areas can be formed using these in different ways. For example, a quiet, relaxed area can be created using softer materials and lounge-style seating, whereas another eating area may have a crisper, more contemporary look. Don’t forget, customers can be significantly influenced by the quality of finish on your furniture because they are in intimate contact with it. It’s all about look and feel, and getting it right will help create a positive impression of your overall offering. Be aware of practical considerations for your furniture. For example, if you

have uneven slate flooring you may need to consider automatic table feet adjusters to make sure tables are the same height and don’t wobble. With wooden floors, you may need to think about protectors for the chair feet - these can prevent damage to the floor and substantially reduce noise levels. Whatever design trends exist, always focus on what you’re trying to achieve and make sure you spend your money in the right places - where it will make the most impact. Mostly this will mean the visible things - table-tops, chairs and bench seating - rather than posh table bases which may be hidden when in use. Go for the best quality you can afford - the furniture needs to look just as good in two or three years as it does on the day it’s delivered, otherwise your next refurbishment will come sooner than expected. There are several distinct trends based on attracting different target markets. Many popular concepts currently feature a soft, traditional comfortable seating area as well as a design-led, modern eating area. Others seek the organic, ‘natural’ look throughout, using beech and oak to good effect, albeit with contemporary design twist. Laminates are making a comeback and look great in a range of colours. Strong colour mixes in furniture are popular and a wide choice is important

for designers as trends are constantly changing. Modern takes on antique golds and greens are still popular, while others are looking at blacks, greys and reds. Patterned fabrics can be dynamically mixed-and-matched with plain materials and leathers to striking effect. For a joined-up approach, fabric choices can be successfully carried across different styles of furniture - bench systems, sofas, chairs, bar-stools and even outdoor furniture - to create an interesting, coherent design style. Leather is still a popular ‘look’, and by specifying the excellent modern imitation materials this ‘look and feel’ is easily achievable, practical and costeffective. A high quality shopfitting not only looks good - it’s also good for your profits! You’ll be attracting your target customers, showing the care and attention you’ve put into your investment and proving your long-term commitment to offering them what they want. A shopfitting with good quality furniture should last between five and eight years, depending on the type of operation. This cycle shows you’re moving with the times and are aware of your customers’ changing tastes; it’s also a commitment to keeping your offering refreshed. If your concept relies on being at the cutting edge of design trends then a shorter cycle will probably be required. Tel 0845 021 4646, January 2013 55

S&SN_143_Jan13_p64-72_Layout 1 21/01/2013 14:26 Page 56


Technical Forum Meeting The first Technical Forum meeting of the new year takes place at Byotrol Technology at Daresbury on 6th February. Speakers include Stephen Pugh (Defra) on the new EC food labelling

regulations as well as Tom Hollands from Raynor Foods on his entry for last year’s Technical Award. The full programme and a booking form can be found at

British Sandwich Week The Association has also formed a sub-committee to develop its plans for British Sandwich Week with the aim of making the event more focused to the needs of the industry. One particular aim is to develop a more effective in-store approach to the Week with the aim

of building sandwich sales through the period. Full details of the campaign will be available on shortly and will also be circulated to members.

March 20th Management Committee Meeting (IFE)

April 17th Technical Group Meeting – at Tri-Star, Enfield

May 16th Annual BSA Awards Dinner, Royal Lancaster Hotel

June 12th BSA Annual General Meeting and Member Luncheon (London)

Primary Authority Role The Association is in discussions with both Monmouthshire County Council and the Better Regulation Delivery Office

Forthcoming dates:

(part of the Dept of Business Innovation and Skills) about becoming a primary authority for the sandwich industry.

19th Technical Group Meeting – at Bel UK, Sevenoaks

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.

Mr/Mrs/Ms. Forename.............................Surname.......................................... Position....................................Business/Company: ....................................... Address:......................................................................................................... ....................................................................................................................... ....................................................................................................................... ....................................................................................................................... Post Code:..................................Tel:.............................................................. e-mail: ............................................................................................................ PAYMENT Cheques should be made payable to Sandwich & Snack News. Alternatively, if you wish to pay by Credit Card, please enter your details below.

Card No: Expiry date:

Type of business (please tick as appropriate) Sandwich Bar/Cafe Bakery Outlet Sandwich Delivery Outlet Producer Supplier Buyer Vending Company Agency/PR Would you like to receive information on full membership of the British Sandwich Association? YES NO

Name on Card: House No:

Valid From: Last 3 digits of Security No. on Reverse: Post Code: (security purposes only)

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

S&SN_143_Jan13_p64-72_Layout 1 21/01/2013 14:26 Page 57

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 BrAdgATE BAkErY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

BuckiNghAM Foods LTd Wimblington Drive, Redmoor, Milton Keynes MK6 4AH Contact: Mark Keating Tel: 01908 838900 Fax: 01908 838920 BuckiNghAM Foods LTd Magnus, Ninian Way, Tame Valley Industrial Estate, Tamworth, Staffordshire B77 5BY Contact: Sue Facer Tel: 01827 252629 dAiLY BrEAd Unit 23 Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Sales (020 7498 0494) Tel: 01582 401177 Fax: 01582 453557

Food PArTNErs hEAThrow LTd Galleymead Road, Colnbrook, Slough SL3 0EN Contact: Elie Haddad Tel: 08450 549948 Food PArTNErs kiLMArNock LTd Rowallan Business Park, Southcraig Avenue, Kilmarnock, KA3 6BQ Contact: Sheila Young Tel: 08450 549948 Food PArTNErs LTd (LoNdoN) Lords House, 665 North Circular Rd, London NW2 7AX Contact: Olatunde Ray-Odekeye Tel: 0208 208 6120 Fax: 0208 830 7137

FrEshwAY chiLLEd



sANdwichEs –

Stafford Court, Stafford


Road, Wolverhampton

Prologis Park,

WV10 7EL

Twelvetrees Crescent,

Contact: Mr Alan Wright

London E3 3JG

Tel: 01902 783666

Tel: 0207 536 8000

Fax: 01902 781141

Fax: 0207 536 0790


Contact: Richard Esau

giNsTErs LTd

83 Tavistock Rd,

iMPrEss sANdwichEs

Callington Cornwall PL17 7XG Contact: John Want Tel: 01579 386 200 Fax: 01579 386 240 Contact: Chris Parkinson grEENcorE

FrEshwAYs (kErrY Foods) IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00353 18648000 Fax: 00353 18644033

Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Andrew Pocock Tel: 01895 440123 Fax: 01895 441123

sANdwichEs -

PArk roYAL

Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000

Food PArTNErs LTd (MiddLEsBrough) 13-15 Drake Court, Riverside Business Park, Middlesbrough TS2 1RS Contact: Sarah Winter Tel: 01642 230316 Fax: 01642 230093

(The Good Food Company) Units 4-5a, Horton Road

Fax: 0208 956 6060 grEENcorE sANdwichEs –

MELToN Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Clare Rowlands Tel: 01664 484400 Fax: 01664 484401

MANToN wood

oN A roLL

Manton Wood

sANdwich coMPANY

Enterprise Zone,

Unit 2 Easter Park, Barton

Retford Road,



Riverside Park Industrial

Worksop, Notts,


S80 2RS

Middlesbrough TS2 1RY


Contact: James Stoddart

Andrew Wilcox-Jones

Tel: 01642 707090

Tel: 01909 512600

Fax: 01642 243858

Fax: 01909 512708

rAYNor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 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 soLwAY Foods LTd 3 Godwin Road, Earlstrees Ind. Estate, Corby, Northants NN17 4DS Contact: Richard Simpson Tel: 01536 464 400 Fax: 01536 409 050 TAsTiEs oF chEsTEr LTd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 ThE sANdwich FAcTorY Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Gill Pendergrast Tel: 01827 719 100 Fax: 01827 719 101

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 January 2013 57

S&SN_143_Jan13_p64-72_Layout 1 21/01/2013 14:26 Page 58

BSA Suppliers Index 2 sisTErs Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 ALs Food & PhArMAcEuTicAL Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731

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

BEAcoN Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 BEL uk LTd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 Accreditation body: ISO

BuNzL cATEriNg suPPLiEs Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 BYoTroL TEchNoLogY LTd. Vanguard House Keckwick Lane, Daresbury WA4 4AB Ciontact: Gary Hilton Tel: 01925 742000 Fax: 01925 742029

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

chEEsE cELLAr 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 k Accreditation body: BSA chiLTErN BAkEriEs LTd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 Accreditation body: BSA cJ’s sPEciALisT VEhicLEs LTd Moat Farm, Chelmsford Road, Old Rawreth, Essex SS11 8SJ Contact: Chris Lynch Tel: 01268 733422

58 January 2013 SANDWICH & SNACK NEWS

coLPAc LTd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 cP Foods Avon House, Hartlebury Trading Estate, Hartlebury, Worcestershire DY10 4JB Contact: Fernando Torronteguy Tel: 01299 253131 Fax: 07834 529473 dAiLY BrEAd Unit 23, Britannia Estate, Leagrave Road, Luton LU3 1RJ Contact: Sales (0207 498 0494) Tel: 01582 401177 Fax: 01582 453557 dEighToN MANuFAcTuriNg (uk) LTd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214

discoVErY Foods LTd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

ENgLish ProVENdEr co. LTd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 BRC Grade A

FrEsh-PAk chiLLEd Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01509 233327 Fax: 01509 224568 FrETwELL dowNiNg hosPiTALiTY 1st Floor, Unit 1 Hawke Street Business Park, Hawke Street, Sheffield S9 2SU Contact: Andrew Pond Tel: 01142 816060 Fax: 07802 465976

Food NETwork LTd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 FoodsErVicE cENTrE Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 FrEshcuT Foods LTd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 FridAYs Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 Accreditation body: BSA

giErLiNgEr hoLdiNg gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 Contact: Nigel Spragg groTE coMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 hAzELdENE Foods LTd Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 JiFFY Trucks LTd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly JohN wEsT Foods LTd Lancaster House, Tithe Barn Street, Liverpool, L2 2GA Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 5465 JosEPh hELEr LTd Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226

LEAThAMs LTd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017

S&SN_143_Jan13_p64-72_Layout 1 21/01/2013 14:26 Page 59

BSA Suppliers Index MArTiN MAThEw & co. LTd 50A St Andrews Street, Hertford SG14 1JA Contact : Malcolm Smith Tel: 01992 641641 Fax: 01992 210177/210178

MiLk LiNk LiMiTEd 3120 Great Western Court Hunts Ground Road, Stoke, Gifford, Bristol BS34 8HP Contact: Sandie Belton Tel: 0870 2408341 Fax: 01454 252300

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 PArriPAk Food LTd. Empire Way, Gretna, DG16 5BN Contact: Liam Byrne Tel: 01461 337 239 Fax: 01461 338436 PETTigrEws Pinnaclehill, Kelso, Roxboroughshire Scotland TD5 8DW Contact: Peter Brookes Tel: 01573 224 234 Fax: 01573 223 717 PiquANT LTd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 Accreditation body: BSA


PiroTo LABELLiNg LTd. 9 Pondwood Close, Moulton Park Industrial Estate, Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 PLANETE PAiN 2A des Belles Ouvrieres, 25410, Saint Vit, France Contact: Sharon Jones Tel: 07528 844633 PLANgLow LTd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 rANk hoVis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sara Reid Tel: 0870 728 1111

sAM BrowNE Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 souThErN sALAds LiMiTEd Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919

soLArsoFT BusiNEss sYsTEMs Hampshire International Business Park, Crockford Lane Basingstoke, Hampshire RG24 8WH Contact: Andrew Godliman Tel: 01256 685242 Fax: 01256 685201 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 sT NEoTs PAckAgiNg LTd. 7 Howard Road, St Neots, Cambridgeshire PE19 8ET Contact: Rikki Collis Tel: 01480 476161 Fax: 01480 471989 TEchNoMic iNc. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 Web: ThE coNTAcT griLL coMPANY Regus House, 400 Thames Valley Park Drive, Reading, Berkshire RG6 1PT Contact: Clive England Tel: 01189 653535 Fax: 01189 694366 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

TMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 Accreditation body: BSA ToTAL FoodsErVicE soLuTioNs LTd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 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

wEsTBridgE Foods Polonia House, Enigma Commercial Centre, Sandy’s Road, Malvern, Worcestershire WR14 1JJ Contact: Graham Kingston Tel: 01684 581800 Fax: 01684 893917

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 LiNkEd AssociATioN LocAL AuThoriTY cATEriNg AssociATioNs LACA Administration

uNiVErsAL MEATs (uk) LTd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 VANEssA hosPiTALiTY sErVicEs LTd. Vanessa Hospitality Services Ltd. Unit 14C Juno Enterprise, Juno Way, South Bermondsey, London SE14 5RW Contact: Adeleke Adedoja Tel: 07939 966419 VioN sNowBird Foods LTd Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303

Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 coNsuLTANT iNTErNATioNAL MAsTEr chEF & AuThor Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 07889111256

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_143_Jan13_p64-72_Layout 1 21/01/2013 14:26 Page 60

BSA Product Index AdVisorY & coNsuLTANcY sErVicEs Business Management Systems Solarsoft Business Systems Factory Grote Company Planete Pain The Foodservice Centre Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Technomic Inc. Market Research Technomic Inc. Retail Fretwell Downing Hospitality The Foodservice Centre BAkErY ProducTs Morning Goods Chiltern Bakeries Patisserie Chiltern Bakeries Total Foodservice Ltd Viennoiserie Planete Pain Tortilla & Wraps Discovery Foods Mission Foods BrEAd & roLLs Fresh Chiltern Bakeries Total Foodservice Ltd. Speciality Discovery Foods Mission Foods Planete Pain Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Rank Hovis The Cheese Cellar Total Foodservice Ltd. BuTTEr & sPrEAds Butter Southover Food Company Ltd. Spreads Milk Link The Cheese Cellar Spreads (olive) Leathams chEEsE & dAirY ProducTs Bel UK Ltd. Caterers Choice Ltd. Joseph Heler Ltd. Leathams Milk Link Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd. Sour Cream Discovery Food cLEANiNg MATEriALs Bunzl Catering Supplies Byotrol Total Foodservice Ltd. chuTNEYs & rELishEs Chutneys BD Foods Beacon Foods Leathams Parripak Foods

Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Relishes BD Foods Beacon Foods Leathams Parripak Foods Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Pickles BD Foods Leathams Parripak Foods Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Discovery Foods drEssiNgs, sAucEs ANd MAYoNNAisE Dips Beacon Foods Discovery Foods Fresh-Pak Chilled Foods The English Provender Co The Ingredients Factory Mayonnaise BD Foods Caterers Choice Fresh-Pak Chilled Foods Fridays Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Mustards BD Foods Southover Food Company Ltd. Total Foodservice Ltd. Sauces & Ketchups BD Foods Beacon Foods Caterers Choice Discovery Foods Piquant Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. driNks Juices Caterers Choice Leathams Southover Food Company Ltd. Total Foodservice Ltd. Eggs & Egg ProducTs Eggs (hard boiled) Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd.

60 January 2013 SANDWICH & SNACK NEWS

EquiPMENT & VEhicLEs Buttering Machinery Deighton Manufacturing Grote Company Contact Grills The Contact Grill Company Conveyors Deighton Manufacturing Grote Company Cutting Equipment Grote Company Mobile Catering Vehicles CJ’s Specialist Vehicles Ltd. Jiffy Trucks Ltd. Labelling Systems & Barcoding Planglow Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Fish ProducTs Anchovies Martin Mathew & Co Ltd. Prawns CP Foods Southover Food Company Ltd. Salmon Caterers Choice John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network John West Foods Ltd. Martin Matthew & Co Ltd. Southover Food Company Ltd. Universal Meats FruiT Canned Fruit Total Foodservice Ltd. General Beacon Foods Southern Salads The Ingredients Factory Guacamole Discovery Foods Leathams Pineapple Beacon Foods Caterers Choice Freshcut Foods Ltd Martin Mathew & Co MEALs Ready Prepared Vanessa Hospitality Services Ltd. MEAT ProducTs Bacon Gierlinger GbmH Leathams TMI Foods Beef Leathams Sam Browne Foods Southover Food Company Ltd. Universal Meats Zwanenberg Food UK Ltd Canned Meat Total Foodservice Ltd. Chicken 2 Sisters Food Group

CP Foods Kookaburra Leathams Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats Westbridge Foods Ltd. Zwanenberg Food UK Ltd Continental Leathams Southover Food Company Ltd. Duck 2 Sisters Food Group CP Foods Sam Browne Foods Universal Meats Westbridge Foods Ltd. Ham Food Network Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd. Lamb Sam Browne Foods Marinated Meats Food Network Kookaburra Meatballs Zwanenberg Food UK Ltd. Pork Food Network Leathams Sam Browne Foods Southover Food Company TMI Foods Zwanenberg Food UK Ltd Sausages Food Network Fridays Leathams Southover Food Company Vion Snowbird Foods Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Kookaburra Leathams Sam Browne Foods Southover Food Company Westbridge Foods Ltd. LABELs Bunzl Catering Supplies Piroto Labelling Ltd. Planglow Ltd. oiLs Martin Mathew & Co Ltd. Total Foodservice Ltd. orgANic ProducTs Beacon Foods Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PAckAgiNg Cardboard Colpac Ltd. St Neots Packaging Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. St Neots Packaging Ltd. Food wraps Tri-Star Packaging Supplies Ltd.

Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Tri-Star Packaging Supplies Ltd. PAsTA Caterers Choice Food Network Freshcut Foods Ltd Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sANdwich FiLLiNgs (rEAdY PrEPArEd) Fresh Fillings 2 Sisters Food Group Beacon Foods Daily Bread Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Frozen Fillings 2 Sisters Food Group Beacon Foods souPs Leathams Southover Food Company Ltd VEgETABLEs & hErBs Canned Vegetables Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Freshcut Foods Ltd. Leathams Herbs & Spices Beacon Foods Discovery Foods Total Foodservice Ltd. Jalapenos Beacon Foods Discovery Foods sALAd Freshcut Foods Ltd. Hazeldene Foods Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Martin Mathew & Co Ltd. Southern Salads Ltd.

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International Sandwich Manufacturers ALiMENTos dAiLY FrEsh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Javier Urruticoechea Email: BELL Ag Rupperswilerstrasse 5 5503 Schafisheim Switzerland Tel: 0041 62 885 95 55 Tel: 0041 62 885 95 66 Contact: Markus Banziger

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 Contact: Kjetil Brandmo

sigMA BAkEriEs PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 sNAck suPPorT Am Schwimmbad 5, 67722 Winnweiler, Germany Contact: Karin Halm Tel: 0049 6302 9819780 Fax: 0049 6302 98197822 Accreditation body: BSA, IFS

suBwAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820

Product Listing BAkErY iNsErTs Sigma Bakeries Ltd BrEAd Sigma Bakeries Ltd FAcTorY dEsigN Alimentos Daily Fresh

orgANic ProducTs Sigma Bakeries Ltd sANdwichEs Fres Co Nordic Lunch AB Subway Snack Support sANdwich FiLLiNgs (prepared) Sigma Bakeries Ltd sPEciALiTY BrEAds Sigma Bakeries Ltd

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


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.



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

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• Food Safety /HACCP Courses • • Food Consultancy • • Pre Audits •

see Website for further details

62 January 2013 SANDWICH & SNACK NEWS

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RJL Delivery System Standing Orders, Delivery Notes, Invoicing Costings, Full Analysis and much more



For further information Call 01962 761313 or 07721 592865

Reach thousands of potential customers from as little as £115 Paul steer

Tel: 01603 721804 and

01291 636342

email: January 2013 63

S&SN_143_Jan13_p64-72_Layout 1 21/01/2013 14:27 Page 64

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