Sandwich & Snack News - Issue 150

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 150 March 2014

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INSIDE EDITOR SIMON AMBROSE t: 01291 636343 e: simon-ambrose@btconnect.com

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

SUBSCRIPTIONS t: 01291 636333 membership@sandwich.org.uk

CONTENTS NEWS Page 4 - Adelie is teaming up with Kerryfresh on its £100m Urban eat brand, achieving full nationwide distribution in the chilled convenience sector for the first time.

Page 6 - Subway has set out ambitious plans to increase the number of its stores in the UK and Ireland to 3000 over the next six years, creating around 13,000 new jobs.

PROFILE Page 10 - Nellie Nichols: Benugo has been at the forefront of innovation and excellence ever since the first sandwich bar opened in 1998. Nellie Nichols talks to co-founder Ben Warner at his newly-opened store in Hanover Street, London

FOOd & dRINk ExPO Page 22. Food & Drink Expo, incorporating the Farm Shop & Deli Show and a new regional focus, is the biggest yet, welcoming more than 650 suppliers from across the industry - a fitting way to celebrate its 20th anniversary. It’s held at the NEC, Birmingham, from 24-26 March ©Published by J&M Group.

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 www.sandwich.org.uk EMAIL info@sandwich.org.uk Paper used in the production of this publication is sourced from sustainable managed forests

Page 16 - The Stottie Company. When Sharon Olivero-Chapman moved to the north-east she realized that there was a gap for a sandwich bar selling filled stotties, the regional slow-baked bread speciality. The result has been the launch of The Stottie Company, a Tees Valley New Business Awards winner, and a possible franchise operation

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Urban eat in distribution deal with Kerryfresh ADELIE is teaming up with Kerryfresh on its £100m Urban eat brand, achieving full nationwide distribution in the chilled convenience sector for the first time.

The new distribution deal gives the brand, previously targeted mainly at the student sector, an additional 12,000 convenience retailers across Great Britain from the beginning of April, joining brands such as Wall’s, Mattesons, and Cheestrings. Kerry’s direct delivery portfolio includes more than 400 products in single units.

Adelie’s UK Head of Marketing John Want says: “This is phenomenal news for Urban eat that will, for the first time, enable us to achieve truly nationwide distribution in the chilled convenience sector through Kerry’s unrivalled customer base and delivery network.”

The collaboration is expected to lead to the launch of more new and innovative products under the brand as the companies work together to identify ways to maximise the opportunities presented by Kerry’s manufacturing expertise in areas such as hot-eating and snacking products.

Meanwhile, following almost 12 months of extensive consumer and retailer research, the company is rationalising the range under four new headings and launching a number of new lines.

John Want explains: “We’ve made a

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significant investment in consumer research to help us understand which elements of the existing brand really resonate with consumers and to identify where we have the opportunity to drive further growth.

“We know that consumers are looking for convenient, tasty and inspirational food experiences influenced by key trends such as ‘Street Food’ and we have used that to shape the new foods we are introducing to the Urban eat range.”

The new tiers are premium ‘Posh Nosh’, Legends (the top 10 selling sandwiches), Core and No Fuss.

Posh Nosh includes: British Shredded Ham Hock, Parkham West Country Cheddar with Real Ale, Caramelised Onion & Cranberry Chutney Sandwich; Butter Kashmiri British Chicken, King Prawn & Chorizo Duo Wrap Bag, and Sweet Potato Falafel, Chimichurri topped Houmous & Tabouleh open Flatbread Salad.

The Core tier includes a number of new varieties of sandwiches including mixed triples: BLT, Chicken Salad, Ham & Cheese; Chicken Triple Chicken & Chorizo, Chicken Tikka, Coronation Chicken; and Thai Chicken (low cal), Houmous, Falafel & Coriander, Tuna & Cucumber. On the breakfast front there’s Tropical Bircher Muesli and Breakfast Muffin, and there’s a salad: Ham Hock & Egg

Salad with peas, beans, cherry tomatoes and lemon and mustard dressing New look packaging features stylish graphics created by hand by Urban eat’s artist in residence Sue George using traditional potato printing.

Richard Tyler, Kerry Foods’ customer marketing controller, adds: “Urban eat is a fantastic fit for the Kerryfresh portfolio and we are very excited to be introducing such an established and credible brand to our already extensive product range.

“Urban eat is already a wellrecognised brand in Food to Go throughout Britain, and the breadth of the offering will enable us to offer retailers a far wider choice in Food to Go than ever before.

“In particular, teaming up with Urban eat means we will be more than doubling our range to include a much larger selection of sandwiches as well as prepared fruit, salads and snack pots to help our customers grow both sales and profit in one of the fastest growing categories.

“The fact that Urban eat is being produced from four different locations around the country also means we are able to maximise the freshness of the sandwiches and other foods in the range that we are delivering to our customers, and supports our position as the nation’s local fresh delivery service.”

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NEWS

Greencore Group acquires Lettieri’s in the U.S GREENCORE has snapped up Lettieri’s, a leading manufacturer of food to go products for U.S convenience stores.

Lettieri’s portfolio includes products such as breakfast sandwiches, ‘extruded’ lines such as stuffed baguettes and breadsticks, and also wrap dogs.

Their products are manufactured frozen but served hot via roller grills and heated cabinets and form a primary component of the food to go offering in convenience stores, alongside chilled food to go items such as fresh sandwiches, according to Greencore.

The company operates from a modern, purposebuilt facility in Shakopee,

Minnesota and employs approximately 130 staff.

For the year ended March 2013, it generated revenue of £21.9m.

Greencore has also confirmed that it is investing around £6.0m in its Jacksonville, Florida facility in order to create the capability to manufacture frozen food to go products. The investment will provide capacity to support up to £60m of revenue in products designed for hot eating at both the breakfast and lunchtime occasions.

The Group anticipates that the first such products will come to market in the final quarter this year.

Commenting on these investments, Patrick Coveney, Greencore’s CEO,

British Sandwich Association launches a fuel card benefit for members The British Sandwich Association has added another benefit for members after reaching agreement for an exclusive discount fuel card.

Members can now achieve savings of up to 5p per litre on diesel and petrol, and up to 10p per litre at motorway pumps by using the Fuelcard.

The gap between refuelling and direct debit payment also means up to a fortnight’s interestfree credit, and fuel purchase paperwork is replaced by a single weekly invoice, saving administration time.

The fuel cards are valid at over 7,000 pumps nationwide, including BP, Shell, Esso, Texaco, Tesco, Morrisons, The Co-

operative, Gulf, Pace, Emo, Murco and Moto forecourts, as well as the Diesel Direct (Keyfuels) and UK Fuels networks.

All fuel cards provided

by The Fuelcard People are protected by PIN security. If a card is lost or stolen, it is useless to anyone else, as it is tied to a specific driver or vehicle. It can only be used for refuelling, removing the possibility of unauthorised purchases, which can happen with credit cards.

said: “We have been working since 2011 to build a focused, growing, food to go business in the US. Today’s announcement represents an important further step on that journey. Both the Lettieri’s

acquisition and the capital investment into Jacksonville deepen our manufacturing capability and widen our product range to more fully serve the food to go needs of our customers in the small store channels.”

Importers to the sandwich industry

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NEWS

Subway plans to reach 3,000 shops over the next six years SUBWAY has set out ambitious plans to increase the number of its stores in the UK and Ireland to 3000 over the next six years, creating around 13,000 new jobs.

The expansion plans have been formulated in response to growing consumer demand for affordable, healthier choices made to order and extended opening hours that will cater for the growing breakfast to-go market, it says.

It currently has 1,734 stores in the UK and Ireland, all independently owned and operated by franchisees. Last year saw the brand reach a milestone of 150 store openings in the UK and Ireland with the introduction of new partnerships with organisations including Welcome Break and

Applegreen.

Its contribution to the economy is already substantial. Recently commissioned research from the independent consultants, Cebr, estimates that the brand’s estimated total contribution to the UK

Renovation for Andover sandwich bar Andover independent coffee and sandwich bar Delicio has recently been renovated, generating more space for customers.

The previous layout left a narrow corridor for customers to queue and wait for their orders.

There is now a spacious bar seating area, sofa, and new tables and chairs, leaving more room for customers to

linger longer.

Opened by Colin Williams in 2008, Delicio supplies freshly made sandwiches, baguettes, salads and pastries along with organic coffee.

As well as retail, Delicio also offers catering for the corporate market, supplying breakfasts and lunches ranging from sandwich platters to buffets.

New sandwich bar extension planned for Scunthorpe Spar BUSINESSMAN Jonopan Kandappillai is seeking permission from North Lincolnshire Council to add a single storey side extension to the Spar Shop in Scunthorpe.

He wants to establish a sandwich bar with a customer seating area,

giving customers the option of eating in.

Jem Management Services, of Oswald Road, Scunthorpe, are acting as agents for the development.

North Lincolnshire Council says the application is "under consideration."

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economy is over £875 million, taking into account supply chain and employment, while the total annual Gross Value Added contribution is £464 million.

The company is also a significant employer, offering work to more than 8,600

people and supporting an additional 2,960 full-time equivalents in the wider economy.

Mike Charest, Assistant Regional Director for Europe, said: “The UK and Irish markets have been fantastic success stories for the Subway brand and we see opportunities for further growth as more and more consumers demand great tasting food at a value pricepoint. The introduction of a varied breakfast menu and longer opening hours have been instrumental in increasing store footfall.

“In addition to our traditional store development we see new potential in settings such as universities, stations, convenience stores, hospitals, airports and petrol stations.”

Greencore’s food to go sales boosted by convenience store growth DESPITE a “challenging” overall grocery retail environment, Greencore says its food to go sales are being boosted by the convenience store sector which “continues to exhibit strong growth”.

It reports a 7.2 per cent rise in revenues, with sales rising to £320.5 million, on the back of improving economic conditions in the UK. On a like for like basis, excluding the desserts activity, which Greencore sold to Müller Dairy UK Group in January 2013, revenue growth was 9.0 per cent.

In the UK, like for like revenue was 7.2 per cent higher than in the

previous year, while in the US, constant currency revenue was 26.2 per cent higher, reflecting the start of its supply agreement with Starbucks.

With respect to full year 2014, the group said that it remains “well positioned as a focused and disciplined convenience foods business” in its chosen markets of the UK and US, noting that economic conditions in the UK are steadily improving.

“Greencore has had a good start to the year and we remain confident in our ability to deliver financial performance for the year in line with market expectations”.

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NEWS

Greggs to invest £25m to compete more effectively in food to go GREGGS is to invest £25m into the business over the next five years to enable it to compete more effectively in the food to go sector. The money will be spent largely on a staff management system and stock ordering systems, saving the company around £6m a year.

The business switched focus last year to concentrate on improving its offering of hot savoury snacks and sandwiches and their availability to customers.

But alongside its full-year results, the firm admitted that, while defending its position as leading retail bakery business, it has underperformed in food to go, as new entrants and existing competitors have rapidly expanded shop numbers and better met customer demands. Likefor-like sales for the year to December 28 2013 fell 0.8% and pre-tax profits slid 18.9% to £41.3m, following what chief executive Roger Whiteside described as “a year of transition.”

Despite the fall, Whiteside remained upbeat, citing improving trading in the second half of the year, with sales up 1.2%, a figure which rose to 2.6% in the fourth quarter.

A record 216 shop refits to reflect the change in focus also took place, and by the year end the portfolio of 1,671 remained unchanged, with the business making the same number of openings and closures – 68. The new shops drove a total sales of 3.8%, to £762.4m.

Last year also saw a move to relocate shops.

Poorly-performing shops in high streets are being closed in favour of opening closer to customers places of work and travel locations.

Greggs currently has 80% of shops on high streets and 20% in these new locations, but Whiteside said that within five years 40% will be placed at convenient travel and work locations for customers and 60% will be on the high street.

Looking ahead, Whiteside said £25m will be ploughed into several systems over the next five years, which he said will impact on profits for two of those years.

Four systems are to be implemented, including a system to help manage staff in shops – currently done with pen and

paper – a system to help manage suppliers, another to manage stock and the final system to streamline the ordering of stock.

Greggs has also announced the launch of a new app, Rewards, combining mobile payments with a loyalty scheme in which customers will be able to pay in store using their mobile phones.

The app took a year to develop, and Whiteside said “in hindsight” the firm could have got into the digital arena quicker but : “We are here now and at the front of the queue. For the first time we can identify customers by name, can see how they shop and tailor customer services to their requirements.”

New “meal deals” are also in the pipeline, including a new blend of coffee

to rival leading competitors’.

While it may be early days in the firm’s strategy, Whiteside said he was encouraged by the figures in tough and competitive trading conditions.

He added: “I am encouraged by the improvement in performance in recent months as our new strategic focus started to deliver benefits.

“Market conditions are expected to remain challenging in 2014. It will be a year of further change for Greggs as we move forward with our plan to focus on the food-on-the-go market and build on positive recent trading momentum.

“We don’t want to get carried away by saying the business has turned a corner, but we it’s good to see the fruits of our labours coming through.”

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NEWS

Gino D’Acampo launches a new range of breakfast panini TV personality and entrepreneur Gino D’Acampo is launching a new range of breakfast panini to complement the coffee at his My Pasta Bar outlets.

Made fresh to order every morning, the Panini range is served hot and ready to take away.

They include Panino Fiorentina, a twist on traditional spinach and egg with plum tomatoes; Panino Vegetariano, chargrilled aubergine and provolone pepped up with red pesto ; Panino Frittatina – crispy pancetta with whole egg omelette; and Panino Sicilian Sausage, an Italian speciality with provolone cheese “to bring out the meaty flavour”.

Says Gino: “We are open for breakfast from 7am and are pleased to help our customers start their day with

a real taste of Italy. The new breakfast panini range combines fantastic flavours and really sets you up for the day ahead!”

Meanwhile, all coffees served in ‘My Pasta Bar’ outlets are to cost just one pound, in a move aimed at throwing the gauntlet to high street

coffee chains.

“In Italy, we don’t believe that great coffee should be expensive,” said Gino D’Acampo. “When I was growing up in Napoli, everyone knew that an espresso cost 1000 lire. When the Euro came in, the price changed to just one Euro and remains that way today.

“In My Pasta Bar, all of our coffee now follows this tradition and will cost just one pound – all day, every day – whether you are ordering an Espresso, Americano or Cappuccino.”

The coffee served in the fast and fresh Italian food outlet is freshly roasted by a Neapolitan coffee maker.

Adds Gino D’Acampo: “At My Pasta Bar, all food and drink is fantastic and realistically priced - our coffee is no different.”

SSP heading for summertime stock market float?

SSP, owner of Upper Crust and other food-to-go brands, is said to be gearing up for a summertime stock market float after appointing bankers from Goldman Sachs and Morgan Stanley.

Cardiff’s Deli A Go Go wins Best Sandwich Bar Award CARDIFF’S Deli A Go Go has won the South Wales Echo Food and Drink Award Sandwich Bar Category.

The outlet was described as having a real country farm shop feel, with fresh produce on display in wicker baskets and cold cabinets, and everything from jars of chutney to salami.

“A long counter displays all of the fresh ingredients used for the sandwiches and baguettes. Diners can also enjoy paninis, croissants, soup and an array of tempting cakes.

“Our baguette and sandwiches were fresh and nicely presented – the goat’s cheese and beetroot were a particularly good combination, as the flavours and textures worked so well together.”

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According to some reports, the business, led by former WH Smith chief executive Kate Swann, is thought to be on course for an initial public offering to sell shares worth up to £500m in July.

Subway’s Ian Dawes scoops another top award IAN Dawes, owner of Subway franchises in Guiseley and Seacroft, has scooped another prize at the regional Subway awards for 2013.

The award for “Outstanding Local Store Marketing” was given to Ian for his continued work, which sees him regularly visit local schools talking about healthy eating.

One of the other factors for the win was because of the presence of Subman (Ian dressed as a giant sandwich!) at Ilkley and Otley Carnivals last year where he gave out ‘freebies’ to onlookers.

The team at Subway are also looking to start a new design-a-Sub scheme with local schools later this year where pupils studying business can take part and win amazing prizes.

This award was previously won by

Ian in 2012 where he also received the Franchisee of the Year award at the national convention in Telford. Ian was presented with the award by Deirdre Anderson, Development Agent for Manchester and West Yorkshire.

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NEWS

BSA Publishes New Labelling Guidelines With the new Food Information Regulations coming into effect in December, the Association has published guidelines on labelling setting out how the new rules will affect sandwich businesses.

Under the new rules, foodservice outlets, including

cafes and sandwich bars, will be required to provide much more information in future about allergens, although they will not necessarily need to put this information on a label.

The new guidelines are available to members at www.sandwich.org.uk

Charity Focus for British Sandwich Week The Association is hoping to raise a substantial amount for charity this May through British Sandwich Week. During May members are being asked to support their favourite charity around British Sandwich Week by running special promotions or donating money from sales.

British Sandwich Week this year will also be the launchpad for a new consumer campaign being developed by the Association with the aim of both building the market and driving consumers into member shops. Full details are being circulated to members.

Supporting charity through Waste The BSA Management Committee is looking into ways the industry can support charities better by developing a strategy that will help members donate unsold products to food banks

and local charities. By sharing the experiences of members, it is hoped the Association might be able to evolve a viable and safe system where the costs of distribution might be shared.

Gethin Joins BSA Team As part of its commitment to develop a much stronger consumer marketing role, the Association has taken on a full time public relations manager Gethin Evans. Among his roles will be to maximise the publicity opportunities around the BSA Awards and British Sandwich Week, as well as to develop a much more consistent campaign to promote commercially made

sandwiches and directly support members.

Technical Group Meeting Review The Association is currently undertaking a comprehensive review of its Technical Forum meetings with a view to ensuring they are relevant to as many

members as possible.

The meetings, which are already well attended, take place at different supplier member venues around the UK every other month.

New Look Lovesarnies website Following the recent relaunch of its trade website, the Association is set to launch a new look consumer website shortly. The site –

www.lovesarnies.com – will have a new look and logo as well as much more content to support members.

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NELLIE NICHOLS

Bringing Home

Bacon The

Benugo has been at the forefront of innovation and excellence ever since the first sandwich bar opened in 1998. Now a vast empire, turning over £82m this year and enjoying massive growth, particularly since merging with Baxter Story, it continues to uphold those founding values. Nellie Nichols talks to co-founder Ben Warner at his newly-opened store in Hanover Street, London

I

t all started with the bacon cooking, closely followed by Kit Kats and then Marmite. As the story goes, once upon a time in the very early days of Pret, Ben Warner went into the Victoria Street shop and asked Sinclair Beecham, co-founder (at that time working behind the counter), if he would be interested in his deliciously crispy cooked bacon.

The answer was of course yes, and soon the supply included not only Ben’s mouth- watering crispy bacon but also tender and juicy Minty Lamb and spicy Coronation Chicken.

As I recall, the Minty Lamb sandwich became iconic for the early Pret regulars, but in the years that followed and to this day it seems to have proved impossible to reproduce to the same quality anywhere in the land.

One thing led to another, as it often does in life, and before long Ben had two Pret shops in Whitecross Place and Islington … the very short-lived Pret franchise days were upon us in the early nineties evolution of Pret. It fell to me to try and keep continuity and quality standards consistent amongst them all, a simple enough remit you would imagine, and everyone was good as gold with the exception of naughty Ben. First there were Kit Kats apparently they sold like hot cakes.

Then there was toast. With the toast

came a selection of spreads. Marmite proved very, very popular. I think I recall many marmalades and jams.

Why, I recall Ben challenging charmingly each week he popped in to Head Office, were these high sellers not acceptable in Pret? You see, he had a nose for what was right and wrong in a customer offering and look where it’s got him now?

Fast forward to 2014. The days of toast and Marmite at Pret a distant memory for most of us, but Ben and I have kept in touch in the passing years through all sorts of change for both of us and here he sits before me, as charming as ever, a little older as I am, but without a line on his charismatic face.

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It appears he simply doesn’t entertain any form of stress. Whatever the magic potion is I wish I could have some. I’m spending a fortune on potions and lotions and my skin isn’t within a country mile of his.

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NELLIE NICHOLS

‘Peter is describing in minute detail how a whole dark caraway ciabatta is toasted and then cut to reveal the turkey, bacon, gruyere, tomato and Dijon mayo tucked inside with what he disconcertingly calls a clinical edge’

We’re sitting on stools in the newlyopened store in Hanover Street. Baby shuttered studio lights cover the low ceiling and the shelves are filled with giant cucumber tins (‘we use a lot of cucumbers’), a pet hate of mine, being

a much over-used cheap decoration I think in sandwich shops and casual dining.

My latte is taken away from me and replaced with one in a proper cup, (‘the only china we have now’) and very nice is it too - the beans, I am informed, coming all the way from Nicaragua. There is a bit too much of a feeling of clutter perhaps for me all over the shop, in the way of newspapers, magazines and stuff but it all goes towards an overall warmth and friendliness.

The Benugo empire, following the merger with contract caterer Baxter Storey in 2007, is now vast, turning over £82m this year and enjoying massive growth. Bursting onto the high

street with the first shop in Clerkenwell in 1998, to a total of eleven today and counting, Benugo shops have been joined by public spaces in leading London museums including the British, Victoria & Albert, Science, Natural History, the Ashmolean in Oxford and National Museums in Scotland to name but a few.

Its in-house catering services provide for many leading banks, accountancy and law firms, along with advertising agencies including Nomura, Deutsche Bank, Ernst & Young, Pfizer, PWC and Deloitte.

Their events business Clerkenwell Green provides high end catering.

An impressive number of restaurants add to the portfolio, spread across stunning London locations including the Serpentine, the Cellarium in the 14th century storehouse of Westminster Abbey, the Fields Bar & Kitchen in Lincolns Inn, the Riverfront Bar & Kitchen on the Southbank, Benugo Bar & Grill at the British Film Institute - the list is without doubt far beyond the realms of impressive.

Their Hanover Street shop opened a few months ago and will be joined by another in Victoria next week, along with being awarded the contract for Regents Park, and now there is even a charitable not for profit members only club in Soho, the House of St Barnabus, set up to get London’s homeless back to work where, Ben tells me proudly, Charles Dickens had an office and wrote The Tale of Two Cities.

Stepping back momentarily from the description of this vast domain requires catching my breath. To logistically maintain true good food across this empire surely needs an army, and this one is now 2,200 people strong.

Benugo even has its own learning centre which goes above and beyond the ever important health and safety. It also importantly teaches and innovates across the entire team; there are English classes, wine tastings, courses to teach how to cook, Barista training and latte art.

Ben is keen I mention names. He says he is nothing without his team: Guy Kellner his MD, with an impressive track record in Hilton Hotel, the Wardorf Astoria, and as Senior VP of Restaurant Associates in the US, has recruited the many

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NELLIE NICHOLS

excellent people to the team, including a fleet of operations managers. He believes Guy is responsible for picking up the pace and injecting the energy the group needed to forge ahead.

And with Ben sitting before me is Peter Keeble, his Head of Food for the high street, with another track record of great repute as developer for food service and suppliers to Marks & Spencer. Peter, who I have worked with in the past is, in my estimation one of the best developers out there at the moment and one of Ben’s many secret weapons in innovation.

Then there is the massive support from the rest of the team, so vast they held their annual awards ceremony the night before to thank and reward them all.

Scour their menus and you will be hard pushed to find a time of day or a dish not catered for. Whatever your heart and stomach desires it’s here somewhere, a Willie Wonker smorgasbord of deliciousness from every breakfast known to man: the Florentine, the Benedict, porridges and granolas to the full English, a bacon muffin and delicious handmade smoothies. Salads, burgers, pies, wood fired pizzas, hot and cold sandwiches, small plates, tapas, charcuterie and cheese plates abound.

‘It’s a feat in itself to get not only chargrilled courgettes, red onions, Babaganoush, Harissa houmous and broccoli, as well as shredded carrot, red cabbage and fire roasted peppers, into a wheat bran wrap, ensuring each bite is as interesting as the next’ Everything from lamb shanks to suckling pig, haggis to fishcakes, casseroles to risottos, fillets of cod to fish pies. Delicious ingredients: acorn fed Pata Nagra ham, smoked duck, razor clams, roasted beets, spiced chicken wings and oh yum, a pint of homemade sausage rolls.

Then there’s brunch, and full afternoon tea with a huge choice of handmade cakes from their own bakery, I could blissfully eat my way to death around their menus for the rest of my days on earth.

The template for all this success is that the food that they sell is the food everyone will always want to eat. No

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pretentiousness here, no foams and dribbles and smears of sauces, just good value, brasserie style food with a magic sprinkle of just the right amount of imagination and style.

Peter is impatiently trying to show me some of the best sellers along with his new Spring products. There’s a Super Salmon Salad with broad, French and Edamame beans, peas, broccoli, radish, cucumber, quinoa and fresh herbs with a lemon dill and crème fraiche dressing. Good value at £4.95 and at least five of my five a day. I could have done with a little more Hot Smoked Salmon but aside from that, a lovely healthy lunch.

The New Yorker comes from the Deli Counter, one of the Benugo ever popular hot sandwich combos and Peter is describing in minute detail how a whole dark caraway ciabatta is toasted and then cut to reveal the turkey, bacon, gruyere, tomato and Dijon mayo tucked inside with what he disconcertingly calls a clinical edge.

What I’m loving more than anything is the bread, with the crispest thinnest crust I’ve ever come across, that shatters with every bite to reveal feather softness inside. In the vast and commercially driven food world we live in, it’s as rare as hen’s teeth to come across such a first class bread as this.

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NELLIE NICHOLS

There are two wraps I’m trying: a Middle Eastern Meze packed with falafel, houmous, tzatziki, feta, chargrilled red and yellow peppers and rocket, a very tasty but possibly slightly busy eat; but the one I love the most is the Very Veggie Wrap.

It’s a feat in itself to get not only chargrilled courgettes, red onions, Babaganoush, Harissa houmous and broccoli, as well as shredded carrot, red cabbage and fire roasted peppers, into a wheat bran wrap, ensuring each bite is as interesting as the next. One thing I hate about wraps is that halfway through you are often overcome with boredom and the dryness of it all, not to mention the lack of goodies … this one bucks the trend.

I’ve purposely left what I’m betting is the best till last: Marrakech Chicken Salad, which also comes in a wrap version. Maybe because I’m off there in a couple of weeks, but the bright jewel-like colours of the Ras El Hanout spiced chicken, the red pepper tapenade and the Piquillo peppers, decorated with raisins, mint, smoked almonds, cucumber and spinach are morphing me to the smoke, spices and smells of all the food stalls that pop up at night in Marrakech’s Jemaa El Fna market square.

Then, just to give it its crowning glory, it’s got the most delicious dressing made with lemon and cumin, well worth sticking in a bottle and selling on the counter.

And now I’m being more than encouraged to try the contents of the enormous box of cakes beside me on the table, even though I’m repeatedly telling Peter I have to go to a lunch meeting. But it seems a shame not to try and couple of them. So off I go with the Apricot and Lavender Tart (could do with far more lavender) and my favourite, Wild Berry treat, which is sweet and sugary with that fantastic cheek-sucking contrast of sharp berries to balance it.

So, now all I want to ask Ben is what he thinks he gets so right, and his answer is as surprising as his Wild Berry treat. Nothing, he says … because everything could always be better.

What of the future I ask: what is the five-year plan? His next answer I love even more. He says he could give me lots of strategy but to be completely honest, ‘we sort of make it up as we go along’.

He and the team have just been through re branding and let’s face it, the number of loyal customers is huge. But at the end of the day, it

comes down to making everything easier, which is far from a pushover bearing in mind the business’s complexity.

It’s very difficult to make money when everything except the customer is against you, he says. Sometimes it almost feels like running a charity for the landlords, councils and utilities.

From where I’m standing, if I might be so bold, I would want to see far more food marketing to highlight his many points of product difference: his own bakery making its own delicious cakes and tarts, his daily freshly-made smoothies and his bespoke breads. He is, after all, able to do what so many others simply don’t or even better can’t.

But the product is excellent, the staff are very good and Benugo has a great uniqueness. Ben believes the brand has immense character and is far removed from the blanket stereotypical chains on the corner of every street. He says he is very fortunate to be part of it and to have his own name in the title. Proud he says is not a word he likes to use.

This article is based, as always, on her independent views www.nellienichols.com

www.sandwich.org.uk March 2014 13

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SANDWICH DEVELOPMENT

I

suppose I have always felt sorry for vegetarians as far as sandwiches go, which is strange, as my favourite sandwich has always been a decent farmhouse cheddar and pickle. It’s ideally a pickled onion based pickle, and definitely nice and simple, but that is my choice, as opposed to being the only choice.

So why the sympathy for vegetarians? Well, I suppose it is because they generally get such a poor choice of sandwiches …. a bit like being on holiday in France and getting the choice of a fine herb omelette great once or twice, but losing its novelty value, pretty quickly day after day.

But from a development point of view, limiting your palette of ingredients means you have to be more inventive and creative, and think a little more out of the sandwich box, so to speak.

In fact, my favourite sandwich development work has always been for non-meat eaters, and the most challenging and rewarding products have, without a doubt, been when looking after the Cranks development at Brambles and Food Partners.

Cranks had heritage to protect, loved food themselves, and wanted real good, honest products, made from store cupboard ingredients, but inventive enough with little quirks and added interest to keep vegetarians happy.

Top My

Sandwich

In the first of a new series asking developers to look back at their best creations, Tasties’ Mark Arnold recalls his Wallace and Gromit branded Wensleydale cheese and Rhubarb Chutney sandwich Having said that, they never really considered themselves as a vegetarian brand. The sort of philosophy we had, was that the sandwich, salad or wrap, had to satisfy you, hold your interest, and not make you feel you had been let down, or missing out by not having meat or fish in the product. Above all, they

14 March 2014 SANDWICH & SNACK NEWS

had to have a sense of humour and taste fab.

Hence we ended up with products such as Argi Bhaji, Cheddar Gorge, and Eggstacy. Many of these products are still in eggistence (apologies, couldn’t resist that one, just like being on Saturday Kitchen), which I suppose is testament to their good design and interest.

We also had great success with the

S&SN_150_Mar14_p14-15_Layout 1 07/03/2014 16:52 Page 15

SANDWICH DEVELOPMENT

h ic Sansndaw ck news INTE RNATION AL

www.sandwich.org.uk

Cracking Sandwiches Gromiitt !

part of the Food Partners Group

brand in winning numerous BSA competitions, and ensured that all our entries ended up in mainstream production; even my daughter was named after the Cranks Indian Summer, which we won a design award for.

You only have to look at the last issue of International Sandwich & Snack News to see that Cranks are still pushing boundaries, getting ready to launch ‘Tzat’s Tasty’, from a competition for students, and still managing to come up with quirky eyecatching names, That apart, I suppose one of my favourite sandwiches, was when we were working with the Wallace and Gromit Foundation, and had the chance to develop a range of hot and cold sandwiches for them. Again, this was another brand that was very

protective of their heritage and branding, and the challenge here was coming up with products that you could imagine the pair of them chomping on!

Cheeeeeese was again the obvious choice, featuring so heavily in the animations over the years, but plain cheddar would not cut the mustard.

We did manage to educate Wallace slightly, with a nice bit of Gorgonzola, in a ham and cheese Panini; we also managed to get a jam style summer pudding sandwich into the range, but I think it was a little ahead of its time, a bit like the lesser-spotted M & S jam sandwiches of a few years ago. Blink, and you missed them, but a good story nonetheless.

My ultimate favourite, however, was the Wensleydale sandwich. It just had to be Wensleydale - no other cheese would do, although we did tinker with Stinking Bishop, but were stopped in out tracks by technical, always there to spoil things when they can! So, Wensleydale it was: Wallace’s favourite cheese and just made down the road in Hawes, so it seemed a natural fit.

‘My ultimate favourite was the Wensleydale sandwich. It just had to be Wensleydale - no other cheese would do, although we did tinker with Stinking Bishop, but were stopped in our tracks by technical, always there to spoil things when they can!’

The obvious choice then was to go for a carrot chutney, as that was all the rage back then (and still popular today), but we put our Wallace head on, and thought about what he would like. We came to the conclusion that it had to be something a little more traditional, but still quirky; very British, and also within a stone’s throw from our Yorkshire factory, and that was Rhubarb.

It had a nice feeling about it: sandwiches are triangular, and we were almost in the infamous Rhubarb Triangle itself, and that other famous animated double act also had a link Roobarb and Custard. You might recall that the dog was christened Roobarb, after moving to a new house, and watering the rhubarb plant was the first thing he did when he arrived.

We developed the chutney with one of our partners, and then set about making the sandwich, which ended up consisting of Wensleydale cheese, broken over some cream cheese ( no wonder they are known as ‘crumbles’ in the trade), topped with seasonal salad leaves, and served with the Rhubarb Chutney.

It then had to pass muster with Aardman Animations and The Wallace and Gromit Foundation, which it did on first showing. It forged and strengthened our links with the charity, as a donation was made from each sale, had a nice story attached to it, and also brought the warm feeling you get from helping such a wonderful charity.

It then went forward in making the best ever front cover for Sandwich & Snack News, of Wallace and Gromit in the factory, making sandwiches on the line, and also helped us win the BSA Marketing Award.

So, these are my favourites looking back, but there’s still plenty more to come! It’s all still under wraps in terms of detail, but moving right up to date at Tasties, the exciting things we are working on at the moment are a range of Brazilianinspired recipes and carriers for our World Cup range, which will hopefully become finalists in the Sammies next year.

www.sandwich.org.uk March 2014 15

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PROFILE

Q ueen Stockton on Tees’

of the Stottie

When Sharon Olivero-Chapman moved to the north-east she realized that there was a gap for a sandwich bar selling filled stotties, the regional slow-baked bread speciality. The result has been the launch of The Stottie Company, a Tees Valley New Business Awards winner, and a possible franchise operation.

Simon Ambrose reports

I

t’s something of a paradox that while we’ve scoured the globe for new tastes and textures over the years, some of the UK’s best regional produce is still largely unheralded.

One such is the stottie, a slowbaked, smallish, round but flattish bread bun, probably unknown to most people in the south, but revered in the north-east, where it originated.

It has a heavier consistency than normal bread, and because of its shape and texture it’s perfect for filling as a substantial food to go lunch offer.

But this gets even more interesting: the classic favourite stottie filling in the north-east is ham and pease pudding, which I have to confess was a new one on me, assuming it was something that disappeared in Victorian times.

It turns out that it’s split peas boiled up with a bacon and ham joint, with a texture similar to hummus. Apologies if I’m showing terrible ignorance here, but it seems to have completely passed me by in many years working in the industry, and now I’m dying to try one.

The trouble is that it’s not that easy to get hold of a stottie. Greggs have apparently sold them in some shops in the north-east and there was apparently a bit of an uproar when they decided to pull them at one point.

But for the most part they’ve disappeared from the scene, and even finding a traditional stottie craft baker is becoming difficult.

The good news is that now an

enterprising southerner, Sharon Olivero-Chapman, is creating quite a stir with her new retail business called The Stottie Company, reckoned to be the first dedicated filled stottie outlet in the UK. She’s doing a roaring trade in Stockton on Tees where the first outlet has opened and there are now plans for more.

It seems to have filled a gap, both for the growing trend for reviving regional specialities, and for quality food, which this undoubtedly is. Older customers are thrilled, and sometimes even emotional, to find an authentic reminder of their past, and younger customers are pleased to find something different.

The business has already been recognized with a major accolade, winning the Retail Award at the recent Tees Valley Best New Business awards.

“The reaction has been absolutely amazing,” says Sharon. “Our main concern initially was whether people would take to the stottie again, but everyone seems to have loved it. We’ve had lots of people in saying how much it reminded them of their childhood.

Quite a few have come across us by word of mouth – some come just to buy the stottie bread rolls without any filling!”

It’s been open for less than a year, but business has been good enough for husband Dave to join full time (see the inset piece below) and already there’s some interest in growing the business through franchising.

16 March 2014 SANDWICH & SNACK NEWS

“Customers assume we are already a franchise, which is a great compliment, the very reason why we decided to actually do it.

“We have an amazing Franchise guru, Graham Mylchreest of BE Franchising, taking us through the motions and should be ready to showcase our brand next month at our first franchising exhibition, right here in Stockton. We already have interested parties, so we are very excited about the prospect of The Stottie Company growing very quickly,” she told us.

Largely takeaway, with some limited seating, the shop has established a substantial base of repeat and new business, particularly from local office workers, with fillings including the ubiquitous ham & pease pudding, but also tandoori chicken mayo; ham & creamy homemade coleslaw; BLT, and Chicken Tikka, all with unlimited salad. There are hot stotties such as Roast Pork and

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PROFILE

Stuffing, and their biggest seller – the Aberdeen Angus Burger stottie, with locally sourced high quality meat.

There’s also an all-day breakfast. All the ingredients are locally sourced where possible, and they make all the fillings themselves.

Bearing in mind that the stottie is a fairly hefty eat in itself, portions come in three sizes to suit appetites: a low cal Skinny, Standard and a very substantial Super! There are meal deal and vegetarian variations within the offer as well.

The business is firmly pitched as local, with images of the Angel of the North and Stockton on Tees’ Infinity Bridge, painted by a local artist on the walls, nailing their colours firmly to the mast.

So how did a southerner from St Ives in Cambridgeshire end up as the Queen of the Stottie in Stockton?

A passionate foodie, with a Gibaltarian father, who ran a restaurant there, she worked for a

number of years as a personal assistant to an aristocratic family (see the inset) before marrying husband Dave and starting a family. When she decided not to go back to work after maternity leave, they moved to the north-east to be closer to the children from his previous marriage.

With time on her hands and a large and well-appointed kitchen, it struck

A stotty is a type of bread that originated in North East England. It is a flat and round loaf, usually about 30 centimetres (12 inches) in diameter and 4 centimetres (1.6 inches) deep, with an indent in the middle produced by the baker.

One chief difference is the heavy and dough-like texture of the bread.

It’s just left to rise one and baked slowly at the bottom of the oven traditionally.

The heavy texture of the bread gives it its name. To 'stott' is Geordie meaning 'to bounce' because if dropped it would (in theory) bounce. Elsewhere in the world, bread considered similar to the stottie is known as Oven Bottom Bread.

her that there might be an opportunity selling sandwiches directly to the local business park and that’s exactly what she did.

“They liked my ideas and the samples I made for them and we got the environmental health people into my kitchen and got that sorted. I was totally organic initially but it didn’t last long because it just didn’t sell, so

Karen Burns-Booth says: “Stotties, as they are called in the plural, are born of thrift and frugality; at the end of a long day of baking, as most bread was made at home until quite recently, any excess white bread dough that was left over was simply shaped and rolled into a large disc, and thrown on to the bottom of the oven, where it baked in an initial burst of heat before continuing to cook as the oven cooled.

“This baking method is what gives the Stotty Cake it’s crusty but soft exterior and yet a rather pleasant chewy crumb, and that unique “Stotty” taste too. A cake it is not, but a simple and homely regional loaf of bread.”

www.sandwich.org.uk March 2014 17

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PROFILE I adjusted the menu and it went very well after that. It’s an affluent enough area but people want quality and reasonable prices and don’t want to pay the extra, we’ve found.”

Having established the business there, one of the tenants in the business centre said they wanted a vending machine as well, so she rented one and began stocking that everyday with snacks and drinks as well. She was also doing two to three buffets a week as well.

When a tenant left to go to another business centre, he suggested she supplied the catering for them as well.

She had her proposal accepted and was allowed to open a kiosk in the reception area, which became a huge

Regular readers will know that I’ve speculated, slightly flippantly, over the years about the ideal job experience combinations that help prospective sandwich bar owners and their partners get their business off the ground and keep it there.

Chef/marketing/accountancy combinations are all reckoned to work pretty well together, for obvious reasons, ideally with one of the partners keeping their job to provide financial security, while the other looks after the new business.

We’ve had people from all walks of life, but The Stottie Company, in Stockton on Tees, sees a couple providing what can only be described as a unique skills background.

Sharon Olivero-Chapman was a former personal assistant to an aristocratic family, and husband

success, with barista-style coffee and great sandwiches.

As the business was now growing considerably, she started to look for a manufacturing unit and at that point came across a premises in Stockton that she realized would actually make a good sandwich bar.

“This area isn’t very affluent and my feeling was initially that there were already enough outlets. The footfall at the site wasn’t great either.

But then some people from the council offices over the road came over to see me and said “Look, you must open: we’re desperate for some decent food and this shop is so convenient for us to grab a quick lunch.”

Dave, who has only recently joined the business, was formerly in maritime security – riding shotgun on ocean-going tankers in piratefrequented regions.

Now how does that work, I hear you asking? Well, aside from all her entrepreneurial flair, Sharon’s top PA skills have come into play by being fantastically well-organised.

Supplying three separate businesses is no easy task for anyone. She’s also a self-confessed foodie.

Dave, who only recently joined the business, provided the necessary income to support the enterprise and family during the early stages and is now providing a much-needed extra pair of hands during the expansion phase of the business.

It’s definitely a combination that works.

18 March 2014 SANDWICH & SNACK NEWS

“I had a think about it and talked to my husband, and decided that if I was going to do it, it had to be something interesting and quirky that was going to attract the right sort of people.

“I’d never heard of a stottie before, and everyone was banging on about it but I couldn’t get one anywhere, so that’s when we decided to open a place that would just sell stotties. The first thing to do was to track down the real thing; we checked out local bakeries but couldn’t find the traditional product – every one showed me a different bread bun. I was also offered something called a fadge, which wasn’t right either.

“I nearly gave up on the idea but in the end I found the real deal Stottie bakery in Newcastle, who do the most delicious stotties, and they delivered in our area as well. From that moment I decided to start the Stottie Company.

“My husband Dave, who used to be a graphic designer, designed a logo and the designs for us and we were away. We had a big open day and were just blown away by the support that we got.

“We even get customers now at 6.0am, which is when we first open.

We’re there anyway doing our prep for our two business park outlets, which we are still doing as well, so it’s no huge bother to serve them as well.

We do get queues out of the shop at peak times, but we’re very good at managing it.”

She’s now taken on the unit next door, which they are using as an office and she’s taken on an apprentice as well, which is helping to reduce the massive workload.

Sharon and Dave are members of Stockton’s Town Team, Stockton being part of the Mary Portas Pilot.

They’re passionate about working together in turning their town around, making it as affluent as it was 20 years ago.

Could the franchise concept work outside the north-east? “Obviously we would only start in the north-east for operational reasons, but I think there’s definitely scope outside the region.

One person said to me recently ‘I Would love to see you open somewhere on the Northern Line near Kings Cross, London!’ and my feeling is that people would be curious enough to try.”

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RESEARCH

Eating out sector starts to leave the recession behind The UK’s eating out sector is forecast to grow 3% in value over the next 12 months to £82.5bn, the highest level of growth since the recession began Allegra Foodservice has found that emerging fast food concepts, coffee shops and the further proliferation of the street food movement will be the sales growth pace-setters within the UK’s eating out sector in 2014, with the market forecast to grow 3% in value over the next 12 months to £82.5bn. This will be the highest level of growth since the recession began.

The growth will be supported by an improving economic outlook, strengthening consumer spending power and increasing physical expansion from 4.5% in 2013 to 5.5% in 2014 of branded restaurant and managed pub chains.

The Allegra Foodservice Market Outlook report, which features online, indepth interviews with senior executives across the sector, finds that the industry is positive about current trading conditions and that three-quarters expect to see trade improve further during 2014.

However, the majority of survey respondents believe that full economic recovery will not take hold until the

second half of 2015.

Executives identified intensifying competition as a core business challenge overtaking concerns around rising food costs, and that building stronger customer loyalty will be a critical success factor.

They also said they had long-term growing confidence around increasing eating out activity – despite ageing demographic trends, The research highlighted that the pub market continues to polarise, between premium operators with valued points of difference and outmoded pubs with “non-descript” food offers.

Simon Stenning, Allegra Foodservice strategy director, said: “Eating out market value growth of 3% in 2014 will be the highest since the recession began and is clearly welcome news. This will come from a combination of increasing consumer eating out participation, an uptick in visit frequency and some average spend gains as consumers start to feel more confident about their personal finances and spending power.

“However, the growth will be hard fought for in an increasingly competitive trading environment and gains will be patchy across the market. The onus on operators will remain innovating on product, refining menu price architectures and adding greater value across the consumer experience to build stronger customer loyalty.”

Stenning said that the key consumer trends that operators need to embrace include the enduring recessionary legacy and a growing requirement for informality, and these need to be reflected in skilful menu engineering, with selective premiumisation.

New Pizza Report from Technomic TECHNOMIC, in cooperation with the Pizza Pasta & Italian Food Association, has put together a new report ‘Status & Outlook of the U.K. Foodservice Pizza Category and Its Customers’ to provide manufacturers and suppliers with research, insights and recommendations that will help drive successes in product innovation and operator support in the

U.K. foodservice pizza sector.

Study Objectives • Understand pizza category performance compared with the overall industry • Analyse leading restaurant menus to show pizza incidence and leading pizza varieties and ingredients • Examine consumer behaviour regarding pizza, including

20 March 2014 SANDWICH & SNACK NEWS

consumption, purchasing decisions, preferences and attitudes • Identify current and upcoming menu, marketing and concept trends for the pizza category • Assess the outlook for the pizza category, including where to expect future growth The report analyses the Top 150 limited-service and full-service chain

restaurant menus to show pizza incidence and leading pizza varieties and ingredients. It also examines consumer behaviour regarding pizza, including consumption, purchasing decisions, preferences and attitudes of 1,000 consumers.

For more information on study features and benefits of the Pizza Study, contact Adrian Greaves at agreaves@technomic.com or 07888 917811

S&SN_150_Mar14_p20-21_Layout 1 07/03/2014 14:07 Page 21

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EXHIBITION

Food &

Drink Expo

Food & Drink Expo, incorporating the Farm Shop & Deli Show and a new regional focus, is the biggest yet, welcoming more than 650 suppliers from across the industry - a fitting way to celebrate its 20th anniversary. It’s held at the NEC, Birmingham, from 24-26 March

F

or two decades Food & Drink Expo has provided a platform to touch, taste and experience an eclectic mix of brands and household names alike – and this year’s show looks like being no exception.

In 1994 when Food & Drink Expo first launched, Starbucks had yet to hit the UK, sushi was almost unheard of and British food was still seen as inferior to its continental cousins; fast forward 20 years and the country’s food and drink landscape is almost unrecognisable.

Food & Drink Expo has undoubtedly played a part in this evolution, helping launch some of the brands that have become household names.

Food & Drink Expo 2014, incorporating Farm Shop & Deli Show, will once again provide a route to the UK food and drink market, helping hundreds of companies showcase their wares. Sandwich and snack sector suppliers include Alcontrol Laboratories, Jiffy Trucks, Remmerco, Rod and Ben’s Seasonal Foods and Dan International.

In recognition of the increased

popularity of local and regional produce, for the first time this year there will be a dedicated Regional Quarter, enabling visitors to source products from specific parts of the UK. Food & Drink Expo is working closely with all UK regions, it says, to ensure up-and-coming brands in the UK’s larder will be exhibited within this regional showcase. Companies include Heart of England Fine Foods; Wales The True Taste; Deliciously Yorkshire; Scotland’s St. Andrew’s Farmhouse Cheese Company; The Real Norfolk Cake Company from East Anglia; and Northern Ireland’s Irwin’s Bakery.

The Brainfood Factory seminar theatre will once again feature masterclasses, interviews, panel debates and product demonstrations from some of the industry’s big names. Market trends, research and issues affecting visitors’ businesses, across the whole spectrum of the industry, will be explored in the seminars, say the organisers.

In addition to this, the Great New Idea Award, where exhibitors put forward their most creative ideas, will run again. Visitors are invited to

22 March 2014 SANDWICH & SNACK NEWS

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EXHIBITION

select their favourites with the winner crowned at the end of the show.

Jack Halliday, Food & Drink Expo 2014’s event director, said: “This year’s show will be packed to the rafters with brands, suppliers and distributors that are guaranteed to give visitors food for thought in more ways than one. We aim to provide a

taste of what is to come in the industry over the next year, both through the new product launches and through our engaging seminars and masterclasses that highlight forthcoming trends and innovations.

“The industry’s decision makers should not be questioning whether they can afford the time to visit the event in 2014 – they should be question whether they can afford not to.”

Farm Shop & Deli Show – one of the UK’s most respected speciality food and drink trade events – will be incorporated within Food & Drink Expo 2014. Visitors will be able to source artisan produce from respected brands such as Olives Et Al, Fosters Traditional Foods, Lakeland CCs, Anthony Rowcliffe, COOK and JCS Fish.

Visitors can learn from the speciality food industry’s leading lights in Farm Shop & Deli Live, where the live seminar sessions are guaranteed to provoke and inspire, add the organisers.

In the Dragon’s Pantry, entrepreneurs will pitch their new product ideas to an expert panel of judges, while the winners of the Farm Shop & Deli Awards, in association with Olives Et Al, will also be announced at the show.

Food & Drink Expo, incorporating Farm Shop & Deli Show, is co-located with National Convenience Show and Foodex.

www.sandwich.org.uk March 2014 23

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SNAPSHOT

Q A

How did it all start?

I came from a catering background. I got into the sandwich business when I bought a custom-made trailer for about £30,000 in 1999 from a company called Towability. It was a bit of a gamble at that time!

I’d seen an opportunity to sell sandwiches from the trailer in the Cambridge Business Park, where there’s also a lot of other business units in the area. With my business partner Becky Ross, we would make the sandwiches at home and then sell the sandwiches from between 10.0 and 2.0 – just a four-hour slot – but we turned up whatever the weather and after seven years had built up such a good business that we couldn’t serve the amount of people we had coming to us!

We then managed to get planning permission on a council unit, which was literally 30ft from where we were parked – we even got A3 consent, and we’ve been trading from the unit since 2006.

We have 10 staff now, so it’s grown quite quickly from our original two-man band.

We also have a couple of exBenjy’s vans for our mobile coffee and sandwich business, and two vans as well for our platter delivery business – Becky runs the outside catering side of things.

Q

Have you ever been tempted to open a sandwich bar?

A

We used to have one years ago in Regent Street, Cambridge, but the business was growing so fast on the business park that we decided to concentrate our efforts on that and sell it – it made a fair profit. It’s something we might do in future as well.

Sandwich

sinuSilcicconeFsesn

Sandwich companies sited within business and industrial unit parks are doing increasingly well it seems, unfettered by the high rates suffered by high street shops and able to provide a speedy service. One such is Cambridge’s Thoroughbreads. Simon Ambrose talked to joint-founder Phil Mills

Q

Your packaging – cups and bags and so on – seems to be branded with business names. How did that come about?

A

It started with an experiment asking if people wanted to advertise within the shop. Where we’re situated in Silicon Fen

24 March 2014 SANDWICH & SNACK NEWS

there’s a high demand for good quality staff in IT and bio-chemistry, and so on. A company started to sponsor our bags, then our napkins, and a diffferent company then came in and sponsored our cups. We’re just about to sign a deal with Samsung as a new sponsor for our cups, which is very exciting.

Q

I was struck when I looked at the menu at just how many variations there are – I’m certain that someone like Jamie Oliver would tell you to rationalize if he made a visit?

A

A lot of people say that, but everything

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SNAPSHOT done from day one. We even have a hog roast on Fridays, when we buy in some rolls of pork and serve stuffing with it as well.

Q

So how do you cope with the production mechanics with such a big range?

One of our workers actually comes in overnight and prepares the fillings for the morning – that’s the way it works.

It’s very much a grab and go business – we do probably 80% of our business between the hours of midday and quarter to two. So everything’s freshly made in store that morning and displayed in our chillers as people don’t have time to wait.

Having said that, if people want things made to order we do it – tuna and banana was one of our strangest ones! Jacket potatoes and paninis are also made to order.

We have five supplier deliveries a week, just because we haven’t got the space to put it in. We had an opportunity to take over the next door unit recently but turned it down, but in hindsight I wish we’d taken it. If it comes up again we’ll be straight in there.

A

Q you see on that menu we do regularly. It’s become our USP and we do it because so much of what we sell is repeat business.

We also have a ‘filling of the month’ and a ‘panini of the month’, which keeps people interest and is added to the menu if it goes well.

People just love the variety and it’s something we’ve

Many independents have found the last few years a bit of a struggle. I gather that your turnover has gone up by 18% and 10% in the last few years. How is it that you’ve been doing so well?

A

Yes, our suppliers tell us that we’re bucking the trend. One big factor is that we’re not carrying the overheads of high street retailers – we pay a fraction of the rates they do.

But we are also very responsive to customers’

www.sandwich.org.uk March 2014 25

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SNAPSHOT SOME OF THOROUGHBREADS’ MANY SANDWICH FILLINGS

MEAT/FISH FILLINGS All day breakfast £2.70 Bacon and emmental £2.50 Bacon and stilton £2.50 Beef salad and horseradish £2.40 Brie and pastrami £2.50 BLT £2.30 Crab mayonnaise £2.50 Crayfish, rocket and mayonnaise £3.00 Ham and mature cheddar £2.40 Ham, plain egg, mustard mayo & spinach £2.60 Mozzarella and salami £2.50 Mozzarella, jalapeño & pepperoni £2.70 new Poached salmon, lemon mayonnaise and fresh watercress £3.00 Pork and apple sauce £2.50 Prawn mayonnaise and avocado £2.70 Rare beef, rocket & parmesan £3.10 Sausage and egg mayonnaise £2.50 Salt beef, gherkin and sour cream £2.70 new Seafood cocktail £2.70 Smoked salmon and cream cheese £2.70 Tiger prawns, lemon mayo & watercress £3.10 Tuna mayonnaise, horseradish & watercress £2.50 Turkey, stuffing and cranberry sauce £2.80 CHICKEN FILLINGS Chicken (no mayonnaise) and salad £2.30 Chicken mayonnaise and bacon £2.50 Chicken tikka and mayonnaise £2.40 Coronation chicken £2.40 Red thai chicken £2.50 Honey and chilli chicken £2.50 Pesto chicken with yoghurt dressing £3.00 new

needs. Every year we do a questionnaire asking customers what they need and want and we act on that. We have doubled the range of salads in the last few years, for example, in response to customer requests and probably 1520% of our sales are now from salads.

We are also very good

with innovation, which isn’t always the case with independents. We try things and they either work or they don’t – for instance we tried prosciutto and pea shoots recently but they didn’t go down well at all.

We tried another one – tuna, horseradish and watercress and it absolutely flew out of the door. It’s a

26 March 2014 SANDWICH & SNACK NEWS

case of trial and error, but just keeping people interested.

hot food is very popular in general – hot bacon, bagels, that sort of thing.

Q

Q A

What are the big customer trends for you at the moment?

A

We’ve found the breakfast trade has really taken off - bacon rolls and sausage rolls have been doing really well. But

What about the future?

If we can find another business park where we can duplicate the same model we would do it, inside or outside Cambridge.

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PACKAGING/L ABELLING

Tri-Star launches a cloud-based nutrient labelling software package

I

n what adds up to one of the biggest industry launches for some time, Tri-Star Packaging has launched a cloud-based labelling system enabling foodservice companies to create and print labels for their products. It’s already said to have attracted considerable attention from a number of sandwich manufacturers.

The company’s new Tri-Label division offers foodservice operators, caterers and retailers the ability to produce labels from any PC and printer with Tri-Label Online, using what’s said to be the UK’s only cloudbased nutrient labelling software package.

It’s taken three years to develop the system, as well as what the company guardedly says has been in the region of a six-figure sum in terms of investment.

Remarkably, in spite of the long development period, which has involved some ground-breaking Java coding, the development has remained under wraps as a closely-guarded secret. Just as well, as the potential rewards, could be huge, with multiindustry applications such as distribution, as well as foodservice, catering and retail industries.

European sandwich manufacturing markets also beckon – the company is currently assessing ways to approach new markets, possibly through in-situ partnerships. In fact, if there are any concerns at all at the company, it’s over the potential pitfalls of trying to develop too far, too fast.

The new system was unveiled at a launch at the House of Commons with a number of retailers in attendance, as well as press.

The ground-breaking but easy-touse system is flexible and updateable, eliminating the need to buy or replace software discs whenever labelling regulations change. Users access TriLabel Online via a secure web portal, through which foodservice operators can amend and self-print their labels as required to comply with the law.

Fortuitously, the timing of TriLabel’s launch is spot-on. In

December 2014, a tough new EU law will apply, changing the rules on allergen and nutrition labelling. TriLabel Online is designed to take away the hassle and cost of complying with the new regulation, helping foodservice companies to amend their labels seamlessly and comply with the law with the minimum of disruption.

The ability to update information instantly ensures future-proof labelling and gives caterers complete control over their business. The service is available for a monthly subscription fee (considerably less than £1 a day), which varies according to the size of a business.

Kevin Curran, managing director of Tri-Star and Tri-Label, said: “Meeting new labelling regulations is a major challenge for most businesses and can be a real minefield, but with Tri-Label Online it’s a piece of cake.

Whenever new rules come into effect, foodservice companies simply have to access their account on the Tri-Label cloud and make any changes required.

It’s really as easy as that. No buying expensive software, no disruption or delays and no wasting time on staff training.”

He continued: “Tri-Label Online is a marketing, management and labelling system that ensures brand integrity and pricing continuity at all

28 March 2014 SANDWICH & SNACK NEWS

times. It requires just one user to create and amend a label across a whole business, irrespective of the size and location of the company. This guarantees significant time and cost savings and ensures compliance and the reduced risk of claims. The beauty of the system is that it’s flexible, updatable and can be modified to suit the needs of the operator, for example, to offer benefits such as ingredient cost control. It also knows no borders – because it’s cloud-based and multilanguage, Tri-Label Online can be used by operators with units across Europe and beyond.”

As well as its trail-blazing self-print cloud-based service, Tri-Label offers foodservice companies two more premium packages: • Pre-Print – where Tri-Label designs and prints labels for customers and delivers them within three days.

This service offers a cost-effective brand identity, no on-site costs (such as toner and labour), and a professionally maintained database.

• Peel & Apply – offering preprinted labels suitable for literally hundreds of applications. They can be used on practically anything and are great for brand promotion, it says.

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To advertise call Paul Steer on 01291 636342 March 2014 29

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PACKAGING/ L ABELLING

BSA guidance for new EU sandwich labelling The British Sandwich Association has just published guidance on how the new EU regulations - due to come into force later this year - apply to sandwiches, says Jim Winship, BSA Director..

The new EC Food Information for Consumer rules, which come into force this December, require food retailers to ‘label’ the foods they sell more clearly.

Available free to members on www.sandwich.org.uk and written for the sandwich industry, the guidance equally applies to other food producers.

Although the new regulations don’t come into effect until December 14, businesses need to start taking action now if they are to be ready by the deadline and the starting point needs to be a thorough understanding of what the regulations require.

While most sandwich bars escape the full extent of the new EC regulations, because they make and sell products through their own shops, they are still included in the basic requirements which means that they must declare any allergens (there are 14 specified) their products contain.

To do this they must know precisely whether the ingredients they use contain, or have had contact with, allergens.

And, because the new regulations specify that the responsibility rests solely with the business whose name appears on the product, it is essential that food retailers make sure they can demonstrate that they have made every effort to get this information if they are to have any sort of due diligence defence if something goes wrong.

split responsibility between so many different agencies that getting any sort of reliable guidance is not easy, and the regulations themselves can be daunting and not always that clear.

The important thing, however, is that businesses start to take this on board now as it’s not something you can afford to leave until the eve of their implementation.

Finally, the British Sandwich Association Association is working with the Better Regulation Delivery Office to bring its labelling guidelines within the Primary Authority Scheme, which should help to establish a consistent approach to enforcement across the UK.

Jim Winship

This also means that those buying in ready-made products from other manufacturers but under their own brand or retail name, now have the responsibility firmly placed on their shoulders.

For those sandwich operators making products to be sold by third parties, the new regulations require that full labelling will now be required, including a full list of ingredients with any allergens clearly highlighted. And after 2016 nutritional information will also become mandatory.

For those selling their own products in their shops, they can provide the information on a label, leaflet, notice or even verbally, but they do need to ensure that the information they provide is accurate.

Giving misleading information can be dangerous as well as a potential offence.

The new legislation is not helped by the fact that the Government has

Energy labelling for catering refrigeration under new energy directive An important initiative concerning commercial catering refrigeration will be coming into force in the next year or so: the Energy Related Products Directive, (formerly the Eco Design Directive).

The objective of the Energy Related Products Directive is to improve the environmental performance of energy related products

(ERPs) through ‘ecodesign.’

One of the key areas being considered is energy labelling. It would mean that catering equipment would carry labelling similar to that found on domestic equipment, rating it A-G (with A being the most energy efficient).

Refrigeration is the first category of foodservice equipment to be considered

30 March 2014 SANDWICH & SNACK NEWS

under the Energy Related Products Directive and, clearly, energy labelling will be a major benefit to catering equipment buyers and specifiers. However, at this stage no standards have been set to establish the benchmarks by which the labelling will be assessed, so no manufacturer can claim equipment meets any of the

labelling criteria.

EFCEM (the European Federation of Catering Equipment Manufacturers, which CESA currently chairs) is working with the EU Commission to come up with a solution as soon as possible – the current timetable is that the first part of the Directive will come into force in January 2015.

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To advertise call Paul Steer on 01291 636342 March 2014 31

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PACKAGING PROFILE

The future is bright for St Neots Packaging St Neots Packaging, a key player in food to go packaging, celebrates its 20th anniversary this year as it prepares to expand its offering to market through strategic acquisitions and product development

T

his year sees the 20th anniversary of St Neots Packaging Limited, a manufacturer and printer of paperboard food packaging, started by two printers, Mike Kearns and Gary Orsman in 1994, with around 15 employees from a small factory in St Neots Cambridgeshire.

The past 20 years has seen St Neots Packaging grow into a key player in the food packaging industry, pioneering film-lined, food packaging development in the UK and maintaining itself as a market leader in this field, supplying sandwich skillets, salad boxes and wraps to many high street retailers.

In 2009, investment from Endless LLP saw the appointment of Andy Ducker as Chairman and David Manning as Vice Chair, allowing the company to strengthen and expand its infrastructure, including investment in a new KBA 145 Rapida press, the installation of a third Gallus CC5510 press and the recent move of the design department into its own state of the art Design Centre.

“Design and innovation of packaging and its material components is key to our expansion; exciting new technologies are always at the forefront of our research and we are constantly looking into areas where we can grow our market share and develop new ideas and concepts for our customer base,” explains Lucy Shepherd, Design Manager.

The transition from small business to a leading manufacturer with an annual capacity of up to 1 billion cartons hasn’t always been easy, but, with the dedication of its employees, 2013 saw the company grow to over 200 employees, and double their annual turnover of the past five years to £34 million. With their Hong Kong outsourcing subsidiary featuring on the

Sunday Times International Track 200 list for growth, the company has now set its sights on an aggressive strategy to maintain its growth trajectory.

So what’s next for a packaging company with industry pressures on environmental policies, waste reduction, costs being driven down and a demanding customer base?

Jamie Kearns, Operations Director, says: “We are constantly adapting to our customers’ needs, and the implementation of value engineering projects and lean manufacturing control procedures means we can deliver a quality product at the right price.”

A rebranding campaign to represent the growth of the business and its different sectors and a revamped website allowing better customer interaction is underway, showcasing off the shelf and bespoke ranges and services such as

32 March 2014 SANDWICH & SNACK NEWS

packaging innovation, constructional design, artwork and reprographics services.

“The next three years is going to be a key period in our timeline, we are aiming to build on the personal, serviceled approach and flexibility we already deliver to our customers, but expand our offering to market through strategic acquisitions and product development,” says Rikki Collis, Sales Director.

The future is bright for St Neots Packaging, a company that has generally been quiet about its involvement in the packaging industry … until now. www.stneotspackaging.co.uk www.twitter.com/stneotspack

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PACKAGING/L ABELLING

Sovereign: creative heritage reinvigorated WHEN it comes to the coffee to go sector, Sovereign has always been the leader in packaging innovation, it says.

Danny Feldman, Sovereign’s Commercial Director, believes that following last summer’s acquisition of Cap It All, this creative heritage has been reinvigorated.

“We are now the leading suppliers of specialist lids for hot and cold cups and a host of other containers, and this sales growth has allowed us to introduce some exciting new ranges that have not been seen in the UK before.

“One of our most well received new products has been our Signature VIP Hot Cup. This cup is the next generation of the ripple cup that has been around for years and has become tired. The VIP cup looks and feels like no other cup you’ve seen before once you come into contact with it. The response to the cup has been phenomenal.

“We are also very proud to bring to market Bamboo Coffee Stirrers. Sovereign were the first company to introduce wooden stirrers to the UK market many years ago.

Wood has now come under scrutiny with

recent timber regulations, taxes and duties. Bamboo is a grass, is widely available and so these stirrers are a better option from a sustainability viewpoint. The quality of the bamboo stirrers is also a lot better than the array of wooden stirrers we have seen in recent years where the thickness has constantly been reduced to save cost.

“We also recently updated our Signature brand to reflect all the new product innovation we have been working on recently. We have added new fibre cup carriers which now take up less space and a new range of black sushi trays with clear lids in seven sizes. We will continue to introduce new quality products at competitive prices under our Signature brand in the coming months.

“Finally we have expanded the GoodLife brand of 100% compostable products.

These all have strong environmental credentials and the quality is never compromised.”

Soken’s new silent heat sealer SOKEN Engineering has launched a new heat seal technology product. The new high pressure heat sealer, the HS35E patent pending, dispenses with the requirement of a compressor.

It can seal up to four large or small packs simultaneously in four seconds, using electricity, in a virtually silent operation.

Immensely versatile, according to the company, it seals the very latest cardboard packaging products: sandwiches, baguettes, pasta, salad, tortilla and noodle boxes, as well as blister packing.

The sealer is designed with maximum benefit for the customer, providing a rapid tool change option, to suit individual client needs.

So, one machine offers multiple packaging choices.

Ross Mathew, technical designer of the machine commented: “In designing the new technology, this unique machine provides optimum seal integrity with the absolute minimum of operator input.”

The heat sealer incorporates the precision engineering of Soken’s highspeed, linear automatic machines, in providing

adjustable seal times, seal temperature and pressure. It comes with an optional stand, so is suitable for table-top or easily mobile, to suit individual set-ups.

In keeping with all Soken’s heat seal machines, it’s designed and manufactured in Britain, so it comes with a highly regarded after-sales service, overnight spares despatch and service back-up facility.

It’s fast, it’s flexible and a first on the market, says Soken. The machine has been extremely well received by those already using it in production. Dominic Wilmot of Bon Vivieur commented: “I would now have trouble getting the old one back”.

Suppliers and distributors of premium disposable food packaging and customised packaging for the sandwich and snacks industry.

Telephone: 0191 296 2007 www.gmpackaging.co.uk

www.sandwich.org.uk March 2014 33

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PACKAGING/L ABELLING

Dempson Crooke all-paper take-away bag A two-ply paper bag from packaging innovator Dempson Crooke is on offer as an environmentally-friendly option for packaging hot, take-away food.

This bag-in-bag technology has its roots in the fish & chips market but has wider applications in the hot foodto-go market and the latest format is aimed at a broad selection of hot, takeaway food.

The two-ply bag is suitable for a range of hot food items, including pastries, sausage rolls, croissants, naan breads, onion bhajis and hot chicken.

Functional packaging is essential for the booming food-to-go sector, but criticism is often levelled at operators for using excessive packaging from materials that are destined to end their life in a landfill.

Many bags used for hot take-away food fall into this category because they combine paper with a layer of aluminium foil or polythene making them difficult to recycle and nonbiodegradable. This is not the case with the two-ply paper bag. Not only does Dempson Crooke source its paper from sustainable sources, but, as a 100 per cent paper bag it is both recyclable and biodegradable, says the company.

The stock line two-ply bags combine a white kraft paper outer ply with a greaseproof paper inner ply, which essentially forms a bag within a

bag. This design provides insulation to keep food hot, created as the two layers of paper trap an air gap between them. It also provides grease resistance and as a result of the two-ply construction the bags can also carry heavier food products more easily.

As standard, the bags are available in SOS or block bottom style in sizes

of 175mm x 65mm x 230mm and 260mm x 70mm x 230mm as well as ‘Flat’ and ‘Satchel’ styles in a variety of sizes. The company can also offer the option of a brown kraft outer play and bespoke print from two to six colours including process colour print, depending on the size and style of the bag required.

CS Labels launch ‘Augmented Reality’ solution CS labels, the digital label printer, launched a cutting edge Augmented Reality (AR) solution at the recent Packaging Innovations Exhibition based around creating a branded app for customers.

The product is designed to increase sales and foster online customer engagement. Using a solution from leading app developer ooh-AR, CS Labels’ solution can feature the client's own brand and be packed with information about a company and links to its website and social media.

The app uses ground-breaking technology to recognise photographs and logos, on labels literature and other packaging, and trigger a world of interactive content.

34 March 2014 SANDWICH & SNACK NEWS

The app is free to download by customers from Apple’s App Store or Google Play. By scanning a photo or logo it can bring a bottle, package or any other label to life by triggering videos or presentations.

Anyone who has downloaded the app can then use interactive buttons on their touch screen to find out more, give feedback and even make purchases... all triggered by a simple label, says the company.

CS Labels’ Managing Director Simon Smith said: “After a year in development and testing by ourselves and working with ooh-AR I am delighted to launch this product. AR is a fantastic and costeffective way of linking a normal digital label to a completely

interactive experience for the customer.

“By pointing a device at the packaging, clients are transported to a world of content to immediately find out more about the product they have purchased, even before they purchase it. This could be in the form of a web page, an entertaining video or even a live 3D avatar.

“You can prompt customers for product feedback, encourage them join forums, surf the net and even request a quote or buy products and services all from their device – whatever you choose, all without any compromise on the look of your product. You can also collect analytical user data or opt-in details if the customer provides it.”

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PACKAGING

Planglow launch Deli Tickets and Shelf Edge Cards in Natural & Gastro Ranges Labelling and ticketing expert Planglow has added five new display items to its 400+ product range, offering new presentation options both in and around the chiller: Deli Tickets and Shelf Edge Cards in Both Gastro and Natural Collection’s, plus wipe clean Deli Ticket Protectors!

The new Natural products join Planglow’s best-selling Natural Collection, supporting caterers in extending a rustic natural look to salad bars, deli counters and shelf edges.

While the new chalk on slate framed ticketing items from Planglow’s popular Gastro Collection, bring a more premium, gourmet feel.

Both Deli Ticket designs come in a 10-per-sheet format with 1,000 tickets per pack, pre-cut products that peel easily and adhesive-free from the sheet.

The Gastro and Natural Shelf Edge Cards come in a 14-per-sheet perforated format with 1,400 tickets to

a pack.

All four products can be overprinted with a logo, price and product description – in addition to any other information the food provider would like to include - using a Laser or Inkjet printer and Planglow’s LabelLogic software.

Both the Shelf Edge Cards and Deli Tickets can be used to display nutri data too with

the help of its NutiLogic software. This provides QUIDS and GDA’s at a glance and further speeds up the buying process at busy counters.

The Deli Tickets don’t require laminating which saves both time and hard work for the caterer.

Planglow is also now offering Deli Ticket Protectors to further safeguard against

spills. Each self-adhesive laminate film roll holds 1,000 Deli Ticket Protectors, which are applied after overprinting to create a wipe clean finish.

Rachael Sawtell, marketing director for Planglow commented: “Our Natural Collection is our original and best seller while Gastro, which launched just a year ago, is already looking to be as popular. We’ve had a lot of enquiries regarding ticketing that would fit with both ranges so we’re really pleased to be able to help our customers with their requests.

“The new Deli Ticket Protectors work with both of the new designs, as well as our existing Plain Deli Tickets. They are extremely simple and speedy to use providing a barrier against wayward drips, splodges and spills. We look forward to seeing all five new products go from our shelves to our customers supporting them in extending the reach of their brand”.

New platter and soup cup and lid from Colpac Food packaging solutions provider Colpac is launching a new premium platter, ‘Gourmet 24/7’.

Consisting of a Kraft paperboard tray and a plastic lid with unique hinge, for which a Patent has been applied, this elegant platter is suitable for many occasions and uses, including business lunches, special catering occasions and select parties.

Due to its versatility, stackability and optimum product visibility, ‘Gourmet 24/7’ is also said to be perfect for buffet foods, individual lunches and any other types of upmarket catering.

Canapés, sushis, cakes, sandwiches, antipasti and bakery products will be displayed at their best and the base can

36 March 2014 SANDWICH & SNACK NEWS

be printed in up to six colours for branding opportunities.

This new packaging is environmentally friendly with recyclable lid and base, and a biodegradable board, in line with Colpac’s green credentials.

The company has also added a new size to its range of cups.

The Souper Cup & Lid is said to be ideal for soup bars, sandwich shops and canteens and is “perfectly suited for hot soups as well as cold beverages”.

By request a new 450ml size has been added to the 350ml launched a year ago.

“Created with today’s consumption trends in mind, this packaging is perfect

for hot or cold food on the go. It is really light but sturdy, with understated and elegant Kraft appearance,” says the company.

The packs are environmentallyfriendly, with lid and cup both recyclable. www.colpacpackaging.com

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MANUFACTURERS OF COMPLETE SANDWICH LINE SOLUTIONS. MPE UK Ltd . Unit 18 Botany Business Park, Macclesfield Road, Whaley Bridge, Derbyshire SK23 7DQ

Tel: +44 (0) 1663 732700

Fax: +44 (0) 1663 732900

Website www.mpe-uk,com

To advertise call Paul Steer on 01291 636342 March 2014 37

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AROUND THE TRADE

Just Egg wins £500,000 hardboiled egg Danish export contract JUST Egg has won a contract that could be worth £500,000-a-year to supply hard-boiled eggs to Denmark.

The Leicester company has received its first ever export contract for its egg Twin Pack to go into 226 Danish supermarkets.

Pankaj Pancholi, managing director of Just Egg (Chilled Foods), said the exact value of the contract was unknown and depended on how long it lasted.

He said: "Our total annual turnover is £4.5 million and this contract will initially increase it by another £500,000 if the product is as successful in Denmark as it has been in UK." The Danish company is called DANEGG and already sells eggs and egg products to Danish supermarkets.

The product will be an additional and new innovation to their range.

Mr Pancholi, whose company employs 23 people, said: "Our product and packaging is unique and we were the first in the UK

to launch and make it successful.

“We have built on the success of the product in the UK with our export launch in Denmark and are leaders in innovation in the egg industry. We get our eggs

from Holland and boil them here in Hamilton and now we are packaging and sending them out to Denmark."

In Britain, the product is supplied to all Morrisons' food-to-go counters and also to small Spa supermarkets.

Mr Pancholi added: "If the success we have had in Britain is echoed in Denmark, it could result in a new production line being installed and more jobs."

The product started appearing on the shelves of Danish supermarkets on January 20.

Although Denmark is the first country to import the product from the UK, Just Egg has sold a licence to Sweden to manufacture it in that country, where it sells to two major supermarkets.

The eggs are boiled in Sweden and Just Egg supply and send out the patented packaging.

Karimix launches new range of sambal pastes and salad dressings KARIMIX has launched a new range of sambal pastes for fried rice and a trio of salad dressings following an ambitious refurbishment programme and move into new premises to accommodate its recent expansion.

Included in the latest products to be launched is a lemongrass sambal paste; typically a south-east Asian condiment made to various, regional recipes, but always with chilli, this offering from Karimix is flavoured with lemongrass and can be eaten as an accompaniment to fish or chicken but is really delicious when stirred into rice to add a spicy, tasty twist to the norm, says the company.

With strengths in new product development and imaginative

38 March 2014 SANDWICH & SNACK NEWS

flavour fusions designed to inspire chefs, Monica Chia, founder and MD, has further plans to maximise her creative potential with several more launches on the horizon now that she has a brand new development kitchen.

Monica Chia, founder, Karimix UK Ltd: “Following the launch of our foodservice range two years

ago, we have enjoyed tremendous growth as recognition of our brand increases. Our products sell around the world and we work with chefs from different sectors to understand their needs and ensure that what we create keeps them in touch with global flavour trends in order to add value to their menus and help increase profits.”

The other products being launched include a range of innovative salad dressings, created using ingredients that have been combined in new ways; Lemongrass and Mint dressing - a fresh take on two familiar flavours; Chipotle Lemon dressing - a tangy, smoky flavour; Orange Dijon dressing subtle and sweet with just a little bite.

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AROUND THE TRADE

Needlers launches video training service for the food industry SANDWICH manufacturer supplier Needlers is providing video content to support staff training and promote technical compliance.

The food industry videos focus on relevant, accessible content, with customers benefiting from short lead times. Recent successes include a handwashing guide produced for social media site Twitter, which was shared by a number of high profile organisations, including the Food Standards Agency (FSA).

Marketing Manager, Paul Woodford explains the reasons behind the concept: “The challenge of compliance and effective workforce training in the

food industry has never been greater, so we’ve looked at ways in which we can further support our customers in promoting best practice in their work areas.

“We’ve always been focused on saving food producers money by providing the most suitable PPE and hygiene supplies for their particular application, along with advising correct usage. Now, we can produce bespoke video content to help deliver staff training and information in an engaging way.

“The options we have to deliver content offers our customers flexibility, and control. And we’re offering this as a free service, as part of our commitment to providing our customers with the very best innovation the industry has to offer.”

A number of its food industry videos are available on their Youtube channel. These include food area preparation guides, industry news and product innovation features: www.youtube.com/user/needlersfoodin dustry.

Burts Chips invest £2.1m in factory improvements Artisan snack producer Burts Chips has invested £2.1 million to develop and expand its factory, with the key objectives of doubling production capacity and extending product shelf life.

The factory now has new equipment including two fryers, which alone have increased capacity by 25%. Alongside this, a bagger, auto-case packing for two lines, new optical sorting and an improved weighing check has also been installed.

The installation of highspeed fryers allows Burts to expand into alternative snacks and open up opportunities to launch innovative products over the coming months. The improvements in bagging, through a collaborative effort with TNA Europe,, and the new autocase-packers have also dramatically increased end of line efficiency for the brand.

Provenance is paramount for Burts Chips and, in line with its commitment to support the local economy, Burts employs suppliers from the South West region wherever possible.

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A DAY IN THE LIFE

Ian Barker:

owner of Le Brunch sandwich bar, Culcheth Ian Barker, owner of the Le Brunch sandwich bar, Culcheth, has also recently opened a concession at the First Recruitment Group offices in Warrington. This is his day…

6:30 Today is Monday morning so its early rise with a fruit & granola based breakfast before I head off to our Culcheth Shop. This is our first and only shop although we do have a concession at a recruitment company in Birchwood. Before I leave for work I’ll check the company balances using the HSBC App on the iPhone.

I’m a stickler for technology and would be lost without it.

7:00 I arrive at our Culcheth shop and immediately check through the day’s office

catering we have and also respond to any customer enquiries via email. We have a mix of business within our general walk in trade, our online delivery service and our office catering services, of which 99% are buffets for local businesses.

I talk with the staff to see if there are any issues and get some feedback from them regarding our services etc.

8:00 I head up to our new concession, which is located at First Recruitment Group on Birchwood Boulevard in

Warrington. This is a first for us and also for them as it is their first owned office.

They have about 80 staff that we cater for daily in the shape of their very own Le Brunch Café. What they have created is very Googlesque with pool tables, table tennis and table football.

We have two staff at this site, which includes me at the moment, as we are still in the first three months. As it is a new concept and different model to our other shop I like to oversee everything and be hands on. This is important because our menu needs to change daily as we have the same audience each day.

We are in constant contact with the staff and we gain feedback on a weekly basis from them. This way we can keep on top of what customers like and what new things they may like.

9:30 I send the daily email out to the First Recruitment staff and also our Culcheth shop mailing list. We have about 1000 customers on the mailing list from Culcheth and it is growing. Here we will tell them what specials we have for the day and generally give them a

40 March 2014 SANDWICH & SNACK NEWS

reminder that they can order online up to 11:00am.

This is a fast growing part of our business.

10:00 I turn into a sandwich and foodie technician now. I help out Margaret, one of

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A DAY IN THE LIFE

cashless system in which the members of staff just tick what they want and we add it to their account. They have a running total, which comes out of their wages the following month.

our lovely employees, to make all the sandwiches and wraps for the display Grab & Go fridge at the recruitment company, as well as all the pre-orders that they have placed.

Here at First Recruitment we do a mix of hot specials

from daily soups to homemade casseroles, and a firm favourite here is corn beef hash served with pickled red cabbage (it’s a northern thing).

The system that First Recruitment have put in place is remarkable. It’s a

12:00 We begin what we call the 1st wave. They have two lunch sittings at First Recruitment, which is 1212:45 then 12:45-13:30. In this time we serve the staff with food and drink whilst we begin preparation for tomorrow’s lunch menu.

We make as much as possible from scratch, especially our soups and hot dishes. All our sandwiches, panini and wraps are made fresh daily.

Our Pre-Order service here is becoming more popular with staff, as we have already seen at the Culcheth shop with the

online ordering. This saves time for people on their lunch and gives them the opportunity to create their own lunch.

13:30 After the “Rush” I log in to our portal so I can see how the Culcheth shop has done today. This is an essential tool for me for planning cash flow and keeping the business running smoothly.

I get a breakdown of our cash sales, credit card, loyalty giveaways and account customers. The account customers are all businesses and we have a great relationship with them all. I will generate invoices from the print off I receive to go out to them the next day I normally have soup and some crusty bread for lunch and a little check of the news whilst relaxing for

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A DAY IN THE LIFE

in the big chains like EAT and Pret) then I’m sure we could offer it to our online customers as an extra on the menu and they could just microwave them at the office?

I make a note to contact food hygiene at Warrington Council to discuss with them.

half an hour. I also check in with the “Boss,” aka my other half Sarah. Sarah also runs her own legal company so as you can imagine we mainly speak morning and night.

14:30 I head up to the Culcheth shop (which is only 10 minutes from Birchwood, Warrington). Here I will speak to Tracey & Karen, who oversee the other staff and the general running of the shop on a daily basis.

Today we have had a large buffet order for 100 people at short notice for the next day. So the ladies are busy preparing everything for tomorrow. We make all our own tray bakes and quiches from scratch, so when we get a large order like this everybody digs in and stays a little late. That shows the great morale that we have here, as we are like one big family. I tend not to interrupt as the ladies will tell you I’ll only get in the way.

1500 Once the shop has closed for the day at 15:00, I will make my daily trip to the bank and wholesalers if need be. Today Tracey has already placed our wholesale orders online for Tuesday delivery, so I just need to do the banking.

I live in St Helens, which

is about a 30 minute drive from Culcheth at this time of the day. As I head over I get a call from a customer we did a party buffet for at the weekend to say how thankful they were for us doing it at such short notice, and to say that everybody thoroughly enjoyed it.

We mainly cater for offices and their business meetings but on occasions our local customers may request a weekend buffet.

It’s always good to hear back from our customers especially when it’s to say thank you.

16:00 After I have banked I make my way home to my two wonderful step kids Alicia (10) and Kaiyhl (7). They are both entertainers and tonight they go to Acro Dance, which they both love.

42 March 2014 SANDWICH & SNACK NEWS

Alicia has been dancing since she was two and Kaiyhl is pursuing an acting and dancing career. While Alicia has appeared in numerous ballets and is in the final of St Helens Got Talent for singing a faultless rendition of Hero, Kaiyhl continues to remind her that he appeared in the Bachelors Soup advert last year.

So once I’ve dropped them off for dance I then get back to my iPad and check through my emails and I always try to write down a new idea a day for the business. Today’s idea is “Home Made Soup Delivered”. We currently deliver cold food using our online ordering system, which is growing month by month but we always have requests for soup.

If we can find the most suitable container for these (the sort of thing I’ve seen

17:00 I arrive home to a message from the ladies at the shop to say that they want to try a couple of new sandwich specials and would I print them a sign out for tomorrow.

I have our Le Brunch branded template signs that I can change in five minutes to have various specials on.

I print this whilst viewing our social media action online and notice a lot of likes on our catering photographs that I will make a note of and follow up tomorrow.

17:30 Sarah comes back from her day’s work with the kids from dance and we get straight into the homework with the kids whilst dinner is cooking. Tonight is sausage casserole with crusty French bread (our downfall). We usually take it in turns going to the gym, but tonight we are having a well-earned rest as I have a spin class at 6:30 tomorrow.

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NEW PRODUCTS

The Hut’s amazing Cheeseburger Crust Pizza WHEN the management team at Pizza Hut decided it wanted to hit the streets with an exciting new idea, a really great fully cooked beef burger was needed.

Pizza Hut turned to Snowbird foods, having found it to be reliable and a speedy solutions provider in the past.

And Snowbird really delivered, enabling Pizza Hut to introduce an amazing Cheeseburger Pizza to the delight of its customers.

The Cheeseburger Pizza is made with ten mini 100% British beef burgers, which are cooked into the pizza crust and then topped with mozzarella cheese. It is the latest in a line of successful innovations from the brand, which has also created and launched Cheese Stuffed Crust, Hotdog Stuffed Crust and Cheesy Bites pizza bases.

Following a successful campaign in September 2013 when the cheeseburger pizza was launched, it’s now

Benders celebrates 120 years BENDERS Paper Cups is celebrating its 120th anniversary this year. The leading paper cup company was founded in 1894 as a supplier of paper-based, table-top products and is a trusted partner supplier to customers in the UK and Europe.

One of the oldest companies in the Foodservice Packaging Association and one of a very few non-food factories to receive BRC/IOP A grade accreditation at the first audit, Benders is proud of its positioning as the UK’s single dedicated paper cup manufacturer and the number one supplier of paper cups to the UK vending market.

Benders has built up a loyal customer base on its strengths as a UK concern.

With a full ‘Chain of

Custody’ accreditation, all of its cups are manufactured in the UK using paper board from PEFC and FSC accredited sustainable managed forests. Every cup fully meets the requirements of the European Timber Regulations and can be traced back from the company’s production facility to the certified forest where it began its journey.

Each cup also complies with the stringent European Regulations for materials in contact with food.

Benders’ UK customers are particularly happy to link up with a UK manufacturer, according to the company’s marketing manager, Adrian Pratt: “There is considerable value and advantage to buying British and, given the choice, people would prefer to support the economy and buy British. We have a greater knowledge of the market place and customers are reassured by our shorter supply chain and the faster speed of reaction that our locality gifts us.”

Tel: 01978 855661 www.benders.co.uk

44 March 2014 SANDWICH & SNACK NEWS

back on the menu again for a limited time only, and available with bacon as an

optional, additional topping.

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

ETI Introduce the First Commercial Quality Probe-Style Cooking Alarm Thermometer DESIGNED for commercial use, the ChefAlarm delivers features previously not found in consumer cooking alarm thermometers, including continuous Min/Max display that tells chefs how hot (or cold) their food gets when they are not looking.

The high alarm sounds when food reaches the predetermined setting, and a first-of-its-kind low alarm is perfect for making yogurt and other cold dishes.

The read-out is accurate to ±1 °C so users should never need a calibration adjustment; however, the ‘CAL’ feature can be used for fine-tuning accuracy to better than ±0.5°C; perfect for food safety.

Its adjustable alarm volume (92dB) can be heard in the noisiest restaurant kitchen, or in virtually any room close to the kitchen. The main temperature digits are big and easy-to-see from a distance. Plus, the onetouch backlight button allows users to read the

display in low-light conditions.

It comes with one ProSeries High Temp Cooking Probe that measures temperatures to 300 °C with a cable that withstands short-term exposure to 350 °C. The new Pro-Series Temperature Probes are designed exclusively for the ChefAlarm and are built for robust commercial use.

They are faster, more accurate, and resist moisture better than most other alarm thermometer probes.

The ChefAlarm cooking alarm thermometer is competitively priced, at £37.50 each exclusive of VAT and available direct from Electronic Temperature Instruments Ltd www.etiltd.com ordering code 810-070.

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Manufacturers of Premium Quality Chutneys, Spice Mixes and Pastes.

From one of the leading retail chutney brands in the UK.

Our products are great as sandwich fillings, for marinades, jacket potatoes and as side condiments For further information and samples: Geeta’s Foods Ltd www.geetasfoods.com Tel: 020 8450 2255 email: trade@geetasfoods.com

To advertise call Paul Steer on 01291 636342 March 2014 45

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ADVICE

Sandwich bars:

the best of the best What makes a really good sandwich bar and why do some succeed while others don’t? It’s a tough question with no easy answers. Here Simon Ambrose offers his analysis, with an additional breakdown of what he believes are the top five UK sandwich bar operations

I

’ve often been asked over the years in the course of conversation, what I consider to be the vital ingredients at work behind the most successful sandwich bars. Another question people frequently ask me is what are my five top UK sandwich bars? So, I’m going to try and answer both questions in this article.

Where do you start? There are so many possible criteria: the combination of a great food offer, fantastic interiors, inspirational management, loyal staff? But that’s just part of the story. There are probably hundreds of sandwich bars in London that qualify as front-runners on those grounds but don’t really ultimately stay the course. So, it’s much more than that.

I tend to define the absolute best through the following set of characteristics, and if you can tick all these off you’re well on the way to becoming one of the top sandwich bars:

Longevity it sounds like a truism, but the key defining issue of greatness ultimately is long-term survival. I can think of numerous examples of sandwich businesses that seemed fantastic at the time, but for various reasons tripped up.

Take Moolis for one, the Indian street food sandwich operation based on rotis, raved about by critics from all quarters, but in the end went into adminstration after just two openings. It was bought by Roast founder Iqbal Wahhab, who has yet to reopen a site.

Fuzzy’s Grub is another, a chain serving affluent office workers, mainly in the financial districts of London, with a name for generous roast meat sandwiches. It opened in 2002, set up by Fazila Collins and Georgina Laing, also known by the nicknames Fuzzy and Grub, and grew to around eight stores, but came close to administration in 2008. It still trades from three units in London.

Market positioning?

It doesn’t matter how classy the operation looks, if it doesn’t serve its market it’s only a matter of time before it closes. Are you chasing the student population if you’re near to a University, targeting office workers, well-off professionals?

This applies, of course, just as much to provincial areas as metropolitan ones. Sandwich bar owners in the back of beyond often get frustrated that their customers are too conservative (small c) with their food, and they can’t get

46 March 2014 SANDWICH & SNACK NEWS

anywhere with panini etc. Answer: the customer is always right.

All successful sandwich operations are successful largely because they know who their customers are and give them what they want. This applies to every aspect of the operation, from the food to the fittings.

Luck and timing looking back it’s clear that a number of businesses that are still successful today (some mentioned below in my top five below) were lucky in the sense that their launches coincided with changing demographics or social trends – and they made the best of it. The early and mid-80’s saw far more people start to work from their desks during lunchtimes, driving the boom for food to go. There was also less competition in the early days of the sandwich bar boom and more chance to become established. The current recession, on the other hand, has brought about more site availability.

Be an all-rounder and especially a financial wizard.

Anyone setting up a sandwich or wraps operation needs to be multi-skilled at marketing, forward planning, food research and development, property wizard, human resources expert and above all, great with customers in building that allimportant loyalty factor.

But they particularly need to be adept at getting money out of reluctant banks or ‘angel’ investors, as well as being good at totting up a balance sheet. If the figures don’t work there’s something seriously wrong.

Get the right staff and keep them Something of a cliché perhaps but every really successful sandwich bar owner knows the value of employing the right staff, motivating them – like Pret – and keeping them to avoid the churn that is so detrimental to the business.

Embrace technology EPoS – electronic point of sale – is one of the most underused elements of technology in the business, but potentially one of the most useful, for both single and multi-site operators. The best businesses make the relatively small investment, find payback is quite rapid and benefit enormously from the sales history, product comparison and ‘shrinkage’ avoidance it brings.

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ADVICE Social media – Facebook, Twitter etc - have become important marketing tools, used expertly by award-winning sandwich bars such as Cook & Garcia in Richmond, London, and tools which you simply can’t do without. Websites are also essential for menu and location information, as well as nutritional information.

stead, particularly as customers have become more ingredient conscious over the years.

Their story doesn’t need repeating here, but what does need emphasizing is their incredible attention to detail, which emanates from Julian Metcalfe downwards, and continues to drive the business.

Look for backers and expect the unexpected.

It’s unlikely that anyone succeeds beyond opening a couple of stores without serious financial backing these days – virtually every sandwich chain of any size has a PI company behind it.

There are also going to be times when the unexpected happens or things just don’t work out. Even the biggest aren’t immune. Remember the shenanigans at Pret when Julian Metcalfe (founder) who had largely taken a back-seat at the company to develop his second business, Itsu, had a take a tight grip on the reins again when international developments didn’t work out. Pret was forced to drop plans to open 80 stores in Japan, after reaching just 14, and had to tone down its original U.S growth plans. Chief executive Andrew Rolfe and his deputy Harvey Smyth left the company in acrimonious circumstances.

How much do you really want to succeed?

Be tenacious and keep the faith. I’ve come to really admire sandwich entrepreneurs such as Pod’s founder Tim Hall, who started his wraps, salads and baguettes based 20-branch business after a health scare and couldn’t find anyone serving “proper, natural food near work.”

There will be times when your original vision takes a real battering, particularly when critics are underlining you. It’s then that your strength of vision and character is really tested.

So which do I rank as the top five sandwich bar businesses in the UK? In my personal opinion, for all the above reasons, they are, in numerical order, as follows:

Pret A Manger.

Predictable choice I know, but who can ignore Pret’s achievements over the years in both building up a sizeable chain, both in the UK, U.S. Hong Kong and France (China is inevitable) and its sheer momentum over the years – backed by Bridgepoint Capital. The story has evolved of course – from the initial ‘washing-machine’ expensive stainless steel look to its current format, but the central theme: freshmade food, made on the premises, has stood them in good

Fernandez & Wells.

Today’s holy grail for sandwich bars is to match the quality of their food with excellent coffee – not an easy task. But it’s one that Fernandez & Wells, a Spanish-style sandwich and wine bar, cracked right from when it opened in 2007. Five units later in total and they’re still setting a high benchmark for most. Those piled up sandwiches really are like a vision of heaven. Try the manchego and parma ham; the chorizo with roasted peppers (the chorizo is fried for you when you order, so it's hot); or the beef with chimi chura on focaccia - and you’ll understand.

2

1

Philpotts.

Philpotts is a class act with mainly secondary locations but beautiful, high spec interiors and a destination outlet for many. Like Julian Metcalfe, founder Phil Brown was the

3

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ADVICE driving force behind all the elements of the business, from the crisp white shirts and black ties of the uniform, rounded counter tops (“rounded ends are friendlier”) to all the elements of the fantastic food, with the help of deputy David Mann, before the business was sold to entrepreneur Richard Tonks in 2006.

The values remain, but expansion has been sedate recently after an initial wave of expansion from 13 to 20 shops.

Interestingly Phil Brown, who started the chain in 1985 after visiting “inspirational” Australia, started to struggle when he set up the business initially, and only started to succeed with it when he put the prices up to underline the quality appeal, a brave but shrewd move under the circumstances.

Birleys.

It’s becoming apparent that I have a preference for upmarket, well-appointed venues, but I make no apologies. Birleys, an early arrival and one of the longestsurviving chains, has always been a real favourite of mine, both for its amazing food and also its quirky décor. Where else can you see things like a stuffed marlin on the wall, beautiful retro posters and Italian marble and servers in such quantities? They’ve looked after well-off office workers well over the years and no-one else does it like them, hence the plethora of shops around Canary Wharf and other affluent areas in London.

It’s made more interesting for me by the fact that it’s owned by Robin Birley (son of the late Mark Birley, founder

4

48 March 2014 SANDWICH & SNACK NEWS

of Annabel’s nightclub) and exudes his personal taste I’m sure throughout the shops.

There have been glitches over the years: there’s been some closures and also a failed attempt to start the business in San Francisco, which proved to be a big distraction, but the company is now back on form and raring to go with their latest huge shop near Liverpool Street.

Chandos Deli.

It’s not all about London, of course, and over the years I’ve been impressed by lots of businesses out of town, especially Chandos Deli, which was originally based in Bristol but has since expanded to take in towns like Exeter and Bath. The business was deservedly crowned Specialist Sandwich Bar Chain of the Year in 2010 and was easily the minnow in the race for the title with both Subway and Pret in the running.

The driving force behind the business is Iain Keith-Smith, a former actor who launched a wine business and then converted it to a deli and started making the most astonishing sandwiches with ingredients you could only dream about. Surprisingly, in spite of the quality, he managed to keep prices at a reasonable level, serving student populations in Bristol, before expanding into more primary locations in Bath and Bristol.

5

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MEAT INGREDIENTS AND PRODUCTS

Hot dogs are ‘flavour of the month’

Hot dogs, along with popcorn, have been a high fashion item in the food to go sector over the past 12 months. The latest entrant has been Empire Dogs, with a premium British-sourced product. Here Mark Yates, founding director of Empire Dogs, sets out the background to the growing market ACCORDING to Horizons, snacks represented 22% of the £32.8 billion foodservice market in 2012, with a 4.4% rise compared to the previous year.

This is set for more substantial growth as a result of consumers’ faster, more casual approach to eating out. For operators to capitalise, there is a need to offer products that meet consumer demands and fit into their hectic lifestyles.

The instant hot snack category generates £197 million in sales by value for the market each year, and 35.6% of these servings are protein, including meat, poultry and seafood, according to NPD crest.

However, many consumers now expect to see an array of different choices, with a growing popularity of high quality street foods and American cuisine. In fact, hot dogs are one of the fastest growing snack items and are now listed on 85% more menus than last year and 46% of British diners are willing to try these ‘Gourmet Snacks’ over traditional alternatives.

Empire Dogs, the hot dog brand founded in 2013 by restaurateur Mark Yates, offers new, 100% British and healthier hot dogs that ensures operators will be able to capitalise on the growing trend of American-style dishes. There are six varieties to choose from, including Bratwurst, Frankfurter, Cajun Chicken, Chicago Beef, Cumberland and Chorizo. These are mixed with fine spices from around the world, satisfying the need of exotic flavours and are sold in 35, 55, 80 or 140 grams.

People are more conscious than ever about the meat they are eating and in recent research by Horizons, 56% of consumers said they wanted to know the origin and provenance of the main ingredients used in dishes.

Operators and their customers can be assured that Empire Dogs are 100% British sourced and manufactured. The ‘dogs’ themselves are made with outdoor bred and reared British pork and farm-assured Red Tractor chicken and beef. By showcasing these unique selling points on menus, operators are able to charge a premium, as Mintel research identified over a third of consumers are willing to pay more for food with a “Made in Britain” label or Red Tractor symbol.

Alongside the growth of Americanstyle foods, there has been a significant increase in the popularity of healthy snack options, with 42% of consumers choosing a healthy nibble over other alternatives. Empire Dogs will reappraise the perception of the traditional hot dog for operators and their customers, showcasing it as a

50 March 2014 SANDWICH & SNACK NEWS

guilt-free, easily portable snack boasting the lowest salt and fat content than any brand on the market, containing less than 350 calories per dog, including the bun, and with a premium taste.

The foodservice packs available to operators include hot dogs pre-packed into their unique carton, which are easy to warm and serve, while also reducing the need of staff handling of the product. These have a P+9 day shelf life and are perfect to cook when needed, as the packaging is suitable for both microwave and convectional ovens, taking only 40 seconds in a 750w microwave. These are ideal for operators as they are quick and easy to prepare and can be enjoyed to takeaway or in establishments with seating areas.

Hot dogs can be accompanied by a selection of toppings; operators can offer regional slaws and pickles to create different styles of hot dogs like Mexican, Chicago and New Yorker, to appeal to a variety of tastes. Outlets can consider charging for additional items and as initial costs for Empire Dogs are low, can expect a larger return.

Sandwich and snack operators need to consider marketing their hot dog offering in order to encourage customers into extra – or unplanned – purchases. Empire Dogs has a range of POS available to outlets that will showcase their choices. Appetising photography is a key driver to provoke impulse purchase at point of sale, alongside meal deals to drive extra margins, and a loyalty scheme to encourage repeat visits.

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SANDWICH MEATS

New product initiatives drive TMI foods MICROWAVE bacon rashers, developments with pancetta and products using dry curing techniques are among a number of exciting initiatives currently in the pipeline at TMI Foods, the leading cooked bacon manufacturer.

Supply and usage of cooked bacon by manufacturers and foodservice operators is growing as demand for sandwiches, ready meals and snack foods increases, along with the breakfast market where bacon remains strongly at the top of UK foodservice menus, according to Ian Ritchie, the company's UK Sales Director.

TMI Foods - the UK arm of Ireland-based Dawn Farms, the leading manufacturer and supplier of multi-species cooked meat ingredients in Europe - has perfected its own cooked back bacon product for this market, cured in a traditional way before being naturally smoked to impart applewood and beechwood flavours. It was developed after a lengthy process to arrive at the optimum texture, colour and flavour.

“Many food-to-go operations don’t have the facilities to prepare freshly cooked bacon on site, so the real challenge for us was to produce the type of cooked bacon you might expect at home or in a café,” said Ian. With many QSR and mid-spend restaurants now operating in airports, train stations and shopping mall food courts, these locations are now exclusively “smoke free” zones.

Therefore, bacon has to be bought in cooked for these operations, as they are unable to grill or fry from raw.

The need for tasty quickly assembled products with minimum fuss is growing for many food outlets and TMI Foods' diverse cooked bacon range allows customers to have many options available to them.

Ian said: "We fit this market perfectly with streaky or back rashers, cooked to varying levels to suit the different uses - for example, bacon for a salad or a wrap or sandwich demands a crispy, low yield product as it's straight in to a finished product. Bacon for a pizza, or ready meal, will be subject to further cooking or heating, so a less crispy,

higher yield product is needed.

"Similarly, the strength and flavour of the smoke or cure is important, varying from subtle to really powerful, dependent on the product usage or build with other components."

Bacon was once only associated with the sandwich, but foodservice operators now apply it to many different product areas from pizza and burger toppings to pasta, salads, ready meals and sauces - even “bacon jam” is available from some upmarket retailers.

Christian Binney, Head of TMI Foods' Science and Innovation team, said: "Bacon gives a magical 'umami' flavour enhancing element to any dish it is added to. The naturally occurring glutamate allows maximum flavour delivery without the need to add the controversial MSG which many consumers are turning away from.”

The quest for low salt options remains at the forefront. "We address this both proactively and reactively according to the needs of our customers," said Christian. "It needs to be acknowledged that salt is a functional ingredient of bacon and is there for a purpose. It’s always a

56 March 2014 SANDWICH & SNACK NEWS

difficult balance to strike - we still want the end product to be bacon and taste like bacon, and you have to retain a certain amount of fat, salt and preservatives in order to achieve that.

"It is important to approach salt reduction in stages. We have been working on reformulating our range of cures to reduce the number of preservatives and levels of salt in bacon, without compromising that unique bacon taste. Innovation is at the core of our business, and as part of a quest towards healthier options which still deliver distinctive flavours, we are currently testing a new development of a “cleaner” bacon that is cured using natural ingredients…watch this space!"

He added: "As the market expands and matures, with more operators using and relying on cooked bacon, so the need and desire for different “angles” grows. This can take the form of different cures and flavours, or some attached heritage, like naming the breed of pig, the country, or the process. We supply many bespoke products to customers to meet the need for such points of difference."

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TRENDS

New report reveals key eat out industry trends T

he ageing population is likely to boost the eating out market before the end of the decade, but a growing industry skills shortage may make it difficult to service their needs.

That’s the conclusion of a significant new report, Taste of the Future 2020,

by Foodservice Consultants Society International (FCSI) and Allegra Strategies, which aims to forecast key issues and consumer trends affecting the foodservice and hospitality industry by 2020.

According to the survey of over 100 UK foodservice consultants and senior executives, over two thirds of foodservice executives believe the ageing population will have a positive impact on the eating out market, This increase in demand will need to be met, yet the majority of those consultants surveyed are also predicting a severe skills shortage in the industry caused by an absence of younger workers, it says.

The report also predicts that the frequency of eating out will be significantly higher by 2020. Consumer quality expectations will rise and new areas of demand and growth are expected to open up as niche cuisines and unique dining experiences become more popular.

The report also reveals that: • Healthy eating will lead the long-term consumer

trends impacting the foodservice industry in the UK, with 46% of executives indicating this would be the most important factor.

Knowledgeable and demanding consumers (45%), price consciousness (44%), value consciousness (36%) and a growing food culture (35%) completed the top five consumer trends.

• Consumer expectations are on the rise with 9 out of 10 respondents stating that the quality of product will be more important to consumers when eating out in 2020 than it is today. Quality of service will also be important.

• The legacy of the recession will continue into 2020 with 65% of respondents saying consumers will be even more value-conscious than they are today.

• There will be a significant step change in popular food choices,

with healthy eating, SE Asian, British, premium chicken and global fusion categories rising in popularity to replace today’s top five choices (Italian, burgers, Indian, Chinese and fried chicken).

• 69% indicated that British-sourced food will increasingly determine where consumers eat out of home, with 60% saying consumers will demand more locally sourced menu choices.

• Outlets that deliver unique concepts will win in 2020 with new fast food (59%), street food (55%) and pop-up restaurants (51%) being identified as the fastest growing businesses to watch.

Chairman of FCSI UK & Ireland, Niccola BoydStevenson says: “What our report has highlighted is that our foodservice market presents significant opportunities for operators and suppliers alike. Over the next seven years we will

see a reshaping of the market with the frequency of eating out becoming significantly higher, new areas of demand including greater emphasis on healthier eating and new, global cuisines. Our ageing population will also have a dramatic influence on the industry.

“However, it’s not all plain sailing. Operators and suppliers will face substantial challenges with greater market consolidation and higher food prices putting even more pressure on operating costs. Skill shortages will become even more of an issue for our industry.”

Simon Stenning, Foodservice Strategy Director, Allegra Strategies, says: “This report has given us, as an industry, a unique look at what the future holds and will help operators, manufacturers and executives across the board prepare for some challenging but rewarding times ahead. To succeed in 2020, operators will have to offer something special, with experiences that excite and deliver first class product quality and service.”

110 foodservice consultants and executives were surveyed by Allegra Strategies on key economic and foodservice market changes, consumer trends in 2020, cuisine changes and attitudes towards healthier eating and sustainability.

In-depth online interviews took place to investigate the key trends over the next seven years in more detail.

www.sandwich.org.uk March 2014 57

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SANDWICH MEATS

ZMI’s Continental meats and sausage products ZMI (Zur Muhlen International) is targeting the UK market with a range of German quality cooked and Continental meats.

As a high volume producer of all quality tiers of Cooked and Continental style Hams, it holds an excellent pedigree to work as a solid supply partner within the UK sector.

The company already has a 22% market share in Germany within the processed meat and sausage sector and a dedicated International Division with operations in most all European countries, the Far East, Australia and the US. Its portfolio includes cooked meat products with core competences across all quality and packaging tiers of Cooked Hams, fermented, smoked and dried Salami products with a vast range of coated products, as well as continental sausages such as Frankfurters, Hot Dogs, Bratwurst and Cooked and Sliced Meats. In addition, ‘for your!’ is the name for its wide range of high-class meat and sausage specialties made in

traditional top quality. These include the very popular sausage brands Böklunder, Könecke, Redlefsen, Schulte, Zerbster Original and Plumrose.

One of its particular strengths is its integrated raw material supply chain within the Group. As the main secondary processing division within the Toennies 'family,' the company is able to ensure there is market-leading traceability available for all customers, regardless of size or volume.

This ability, especially when using its patented fTrace system, is a

primary consumer and industry requirement, especially after the legacy of 'horse-gate,' and is part of the bed-rock of its business!

Meanwhile, ZMI manages and is the lead supplier for the Tillman's brand and frozen own label supply in the UK - Tillman's is the frozen convenience brand of the Toennies Group. Tillman's Toast Me! is said to be one of the most innovative frozen ready meal/ snack products launched in recent years, and has won a number of awards, not least of which was at Anuga, IFE and The Grocer Gold Award in 2011!

New Country Range cooked sliced meats for sandwich makers COUNTRY Range has launched a new selection of boneless, cooked sliced meats.

Maximising portion control, the new chilled range includes Cooked Ham, Gammon Ham, Traditional Wiltshire Gammon, Cooked Turkey Breast and Silverside of Beef.

“British consumers manage to munch their way through over 11.5 billion sandwiches each year, with ham and beef both holding a position in the top 10 fillings,” said Martin Ward, brand manager for Country Range. “Our new cooked sliced meats enable caterers to tap into this demand, as well as offer meat-based salads for the health conscious and the hungry.”

Country Range cooked sliced meats, which have a firm, tender texture and a minimum of 18 days shelf life, come packed in black trays with clear cellophane lids, with 15 trays per case.

As a leading, independent foodservice brand, the Country Range offers brand quality and consistency, with the new cooked sliced meats part of

52 March 2014 SANDWICH & SNACK NEWS

a product portfolio of over 750 lines, it says.

“Developed to compete on a level with brands, whilst helping caterers make savings, the range offers complete peace of mind, with each product audited to highest standards.”

The new cooked sliced meats from Country Range are:

Cooked Ham • A ham cured for over 10 hours and cooked in special casings to give a uniformed slice. Ideal for sandwiches Gammon Ham • Netted after curing, making the juicy but dry slices an ideal ingredient for sandwiches or salads Traditional Wiltshire Gammon • A premium quality ham, ideal for salad, sandwiches or as a centrepiece for meals Cooked Turkey Breast • Extremely lean, made from nothing but whole turkey breast Silverside of Beef • A tender silverside of beef that is suited to a Sunday dinner as well as a sandwich.

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SANDWICH MEATS

Ensure smoked bacon is on your menu FOLLOWING the latest market trend showing that consumption of the smoked variety is rising, Brakes is urging operators to reassess their bacon offering and ensure smoked bacon is firmly on their menus to deliver a better consumer experience.

Every year the UK foodservice industry consumes 1.7 billion pounds (volume) of bacon. In addition, the growth of the breakfast market in the past year, shows the importance of caterers getting the bacon offering right, with 88% of consumers saying that the quality of bacon served at breakfast is very or fairly important to their overall enjoyment of their meal.

But while many hotels and catering establishments already serve bacon as part

of their breakfast offering – not all are necessarily serving the smoked variety, which offers a distinctive taste and is a key differentiator that can deliver a better customer experience.

However, operators should not underestimate the importance of adding value to customers by catering for all their tastes and needs

with a wide offering. The fact that more than half of consumers look at the flavour profile of the bacon reiterates just how vital this is for operators to consider.

Neil Smith, Brakes Head of Food Marketing, said: “The rising popularity of smoked bacon is due to the distinct flavour, which can help offer a better experience

for consumers. This flavour profile allows operators to give their customers the best offering to encourage consumption.

“Our bacon portfolio is very comprehensive as we offer variations in smoked and unsmoked, thickness, cuts of meat, origin and pack formats to ensure we can deliver the right product to meet individual customer needs. Whether it’s rindless, smoked or sweet cure back bacon for hotels, streaky bacon for pubs or rindless sliced whole back bacon for school caterers – we can accommodate everyone and all at a competitive price.

Combined with our consistently high quality, availability and easy to peel packs, we are the perfect choice for any operator looking to buy bacon.”

Profit in seconds with no waste catering An innovative and no-waste opportunity to significantly expand the hot savouries section of menus is available to caterers from Snowbird foods. The company fully cooks and freezes its sausages, meatballs and meat bites at the factory stage so they can be microwaved from frozen in seconds.

That means the products can be heated to order, cutting out the need for oven baking or deep frying in advance, thus avoiding the danger of waste.

Fully cooked products, particularly sausages, have already played a part in the growth of many profitable catering opportunities and in a new analysis of the foodservice industry the NPD group has reported that breakfasts saw a growth of 2.2 percent in the year to September, 2013.

However, the snacking sector fell away by 1.5 per cent in the same period.

Those statistics, suggests Snowbird sales director, Roy Anderson,

54 March 2014 SANDWICH & SNACK NEWS

demonstrate there is an opportunity to build the hot savoury snacks business by utilising the profitable convenience of microwaveable, fully cooked products.

The American market, which is ahead of the UK in this sector, has recognised that pre-cooked meat is a tool foodservice operators can employ to make their jobs easier, whilst managing growth and quality.

“Fully cooked meat products deliver consistency, thus benefiting both quality control and customer retention. Staff training is easier, food safety issues associated with raw meat are eliminated, as are cooking odours, and preparing food to order means there is no waste,” said Mr. Anderson.

Snowbird’s Gourmet Range of sausages contains a minimum 74% top quality pork drawn from a single, Red Tractor approved source which supplies meat from carefully selected breeds of pigs. The range has collected 19 quality awards in recent years.

Meatballs, by comparison a newer

fully cooked market segment, have also been serial award winners with flavours like Moroccan, Indian, Thai, American, Smoky Barbecue and Italian, enabling menus to be refreshed easily and quickly.

The third big idea from the brains in the Snowbird product development department is Mini Meat Bites - 4g, irregular tube shaped pieces of pork, beef, lamb, chicken and turkey – or selected combinations of the meats.

“As more and more caterers become aware of the convenience of fully cooked comminuted meat products, so have their businesses and ours profitably grown together,” said Mr Anderson.

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PACKAGING PROFILE

Closing the loop on

Olympic

packaging waste London Bio Packaging partnered with LOCOG to become the main packaging supplier for the London Olympic Games; supplying over 120 million pieces of packaging to 100’s of Olympic venues. They’ve now just won a National Business Award in the Sustainable Awards category. So how’s it all been achieved?

L

ondon Bio Packaging has been revealed as a 2013 National Business Awards winner, receiving the ICAEW Sustainable Business Award.

As Marcus Hill, Managing Director of London Bio Packaging, stepped onto the stage to collect their award, the voiceover rang out: “Conceived with sustainability in mind, London Bio Packaging is changing the world one cup, plate and bowl at a time through closed loop zero waste to landfill principles.”

London Bio Packaging, a team of 32 based in West London, was up against some big names - including waste management company, Veolia Environmental Services, and publishing giant, Reed Elsevier.

But the judging panel were impressed by London Bio Packaging’s approach to sustainability and the growth they have achieved as a result. The firm started life in 2005 with just one employee, Marcus Hill.

He noticed the scale of the food packaging problem – how much we use and send to landfill every day.

And so London Bio Packaging was born; to offer food and catering businesses an environmentallyfriendly alternative to traditional packaging.

From compostable coffee cups to recyclable salad containers, all of London Bio Packaging’s food disposables have been developed with three simple sustainability considerations in mind.

Firstly, what the packaging is made of.

Typically the materials used are either recycled (recycled plastics or paper for example) or renewable. Corn, starch,

58 March 2014 SANDWICH & SNACK NEWS

palm leaf and sugar bagasse are all examples of renewable materials; they can be re-grown at a rate that’s comparable or faster than the rate at which they are consumed. Using renewable or recycled materials conserves finite resources, such as oil (the basis of most plastics), and results in lower Co2 emissions.

London Bio Packaging’s second consideration is how food packaging is made: ensuring all manufacturing practices are ethical.

The third addresses what happens to the packaging after use. When packaging is sent to landfill it can take hundreds of years to break down and release methane gas, a greenhouse gas 20 times more potent than Co2. For that reason, all of London Bio Packaging’s disposables are either recyclable or compostable.

Recycling packaging means re-using materials, conserving the world’s resources. Meanwhile the benefit of compostable packaging is that food contamination represents no issue.

Compostable packaging waste can be collected with food waste and taken to what’s known as a commercial invessel composting facility. Once there it will break down into compost within 12 weeks – ready to help grow more plants and food.

Following on from this eco food packaging range, the next logical step

S&SN_150_Mar14_p58-59_Layout 1 07/03/2014 14:20 Page 59

for London Bio Packaging was helping food businesses correctly dispose of their packaging waste; ensuring it is composted or recycled, and diverted from landfill.

So through a ‘closed loop’ service, London Bio Packaging began helping others ‘close the loop’ on their waste - and in 2012 they got to do this on a mammoth scale. After partnering with LOCOG they became the main packaging supplier for the London Olympic Games; supplying over 120 million pieces of packaging to 100’s of Olympic venues.

They also helped compost or recycle the resulting waste, diverting 6,330 tonnes from landfill.

The judges at the National Business Awards commended London Bio Packaging for their work at London 2012, helping to make it the first ever zero waste Olympic Games, as well as for their recyclable and compostable food packaging range. Michael Izza, the chief executive of ICAEW, who sponsored the Sustainable Business Award, said: “London Bio Packaging was a fresh, engaging, profitable and sustainable business model… They are a model for an upcoming generation of innovative businesses who are transforming the meaning of sustainable business without even needing to label it as such.”

The National Business Awards recognise exceptional British businesses, of all sizes and across all industries. In the 2013 Awards, the 12th year that the awards have been running, there were 17 different categories.

All the finalists, as well as business leaders from around the UK, gathered at London’s Grosvenor House Hotel on November 12th for the announcement of the winners.

The ceremony opened with a video message from Prime Minster David Cameron, followed by an address from keynote speaker, Sir Bob Geldof.

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BSA MANAGEMENT COMMITTEE 2013 The following are elected members of the Management Committee of the British Sandwich Association:

PICTURE COURTESY OF FRIDAYS

BSA Committee

ChAIrMAN David Jones (SSP) VICE-ChAIrMAN Andrew Hesketh (Greggs) ThE COMMITTEE Andrew Sherick (Marks & Spencer) - Ex-Chair Andy Valentine (Ginsters) – van sales Paul Morgan (Sainsbury’s) – multiple retailer Yseult Caroff-Richeux (Waitrose) – multiple retailer Peter Cleghorn (Food Partners) - producer

Upholding quality standards in sandwich making and retailing

Jonathan Schoffield (Greencore) - producer Camilla Deane (Bel UK) - supplier Georg Buhrkohl (Subway) – sandwich bar chain Anita Kinsey (Pret a Manger) – sandwich bar chain Ian Barker (Le Brunch) – independent sandwich bar Kevin Mayes (The Real Sandwich Company) – independent sandwich bar Terry Caldicott (Sodexo) - foodservice Sally Gabbitas (Tri-Star) – supplier SECrETArIAT JIM WInSHIP - Director

60 March 2014 SANDWICH & SNACK NEWS

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

The

BRITISH www.sandwich.org.uk

SANDWICH ASSOCIATION

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NEW MEMBERS

The Brunch Box Sandwich Company The Brunch Box Sandwich Company is one of the leading manufacturers of food-to-go products in Ireland.

The privately owned business has annual turnover is in excess of £6m, currently employing 95 people. The modern purpose built Brunch Box factory is situated in Belfast.

The Brunch Box has achieved and retained BRC Grade A status and Know Supplier Status.

The product range includes fresh sandwiches, rolls, baps, paninis, wraps, baguettes, ready meals, snack pots, scones cakes, hot and cold pasta meals and fruit salads. The frozen range includes paninis, wraps and toasties.

The Brunch Box customer list throughout Ireland includes major multiple retailers, convenience stores, coffee shop chains, contract caterers, schools universities, airlines and ferries.

Four key principles are integrated into the Brunch Box ethos: 1. Taste and Quality These underpin everything we do and we apply them rigorously to all our products.

2. Service and Flexibility We’re independent, so we can respond to your needs quickly, whether it’s for bespoke/complex orders, or time sensitive delivery slots.

3. Competitive Pricing We’re dedicated to value. We constantly monitor and improve our systems; we benchmark our own and suppliers activities.

GW Thompson Ltd GW Thompson Ltd write and supply specialist software for the Sandwich Industry.

Providing a completely integrated system, including... * Labelling and Packaging * Sales Order Processing * Purchase Order Processing * Stock control, Traceability * Online services * CRM e-Marketing Our products are easy to use, easy to implement and surprisingly cost effective.

Each of the elements maybe run in isolation or combined to provide a truly powerful ERP solution in a networked environment. Our experience and knowledge of the industry have enabled us to provide unique solutions to unique problems, providing our

Customers with a competitive edge.

We work closely with the major suppliers to the industry and link to.... * Recipe weighing machines * Continuous inkjet printers * Intelligent Tills * Flow Wrap machines * Print and Apply * EDI * Most major Accountancy Software Our clients range from the sole trader to large multiples across a broad spectrum of the food industry.

GW Thompson Ltd 44 Felstead Road, Collier Row, Romford, Essex RM5 3RH Tel: 01708 767946

4. Innovation We’ve moved from a predominantly sandwich focus, to being acknowledged innovators in the wider food-to-go market.

Unit H2, Dundonald Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Tel: 028 90 486888

“

I would like to thank your team and yourself for an excellent association which truly cares for its members.

”

Michael Curley. The Buffet Shop Ltd. Helensburgh

www.sandwich.org.uk March 2014 61

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BSA Product Index AdVISOry & CONSulTANCy SErVICES

Clothing & Workwear Lands’ End Corporate & Teamwear

Factory Grote Company Planete Pain FSC Zafron Foods Ltd. ZMI Tillman’s

ChuTNEyS & rElIShES Chutneys Beacon Foods Food Network Geeta’s Foods Ltd. Leathams Pettigrews Food Safety Southover Food Company Ltd. ALS Food & Pharmaceutical The English Provender Co Intertek Stoke The Ingredients Factory Total Foodservice Ltd. Food Industry Zafron Foods Ltd. Technomic Inc. Relishes Market Research Beacon Foods Technomic Inc. Leathams Retail Pettigrews Southover Food Company Ltd FSC The Cheese Cellar The Cardinal Group The English Provender Co Software The Ingredients Factory Spoonfed Total Foodservice Ltd. Zafron Foods Ltd. Training Publications The Cardinal Group Pickles Food Network BAkEry PrOduCTS Geeta’s Foods Ltd. Leathams Doughnuts Pettigrews Moy Park Ltd. Southover Food Company Ltd Morning Goods The English Provender Co Chiltern Bakeries The Ingredients Factory Total Foodservice Ltd. Patisserie Salsa Chiltern Bakeries Beacon Foods Total Foodservice Ltd. Santa Maria Foodservice Viennoiserie Zafron Foods Ltd. Planete Pain drESSINGS, SAuCES ANd Tortilla & Wraps MAyONNAISE Mission Foods Dips Santa Maria Foodservice Beacon Foods Fresh-Pak Chilled Foods BrEAd & rOllS Santa Maria Foodservice Fresh The English Provender Co Chiltern Bakeries The Ingredients Factory Delice de France Zafron Foods Ltd. Total Foodservice Ltd. Mayonnaise Speciality Caterers Choice Fresh-Pak Chilled Foods Delice de France Piquant Mission Foods The Cheese Cellar Planete Pain The English Provender Co Santa Maria Foodservice Total Foodservice Ltd. Total Foodservice Ltd. Zafron Foods Ltd. Bread Making Ingredients Mustards Beacon Foods Southover Food Company Ltd. Caterers Choice Ltd. The English Provender Co EDME Ltd. Total Foodservice Ltd. Rank Hovis Zafron Foods Ltd. The Cheese Cellar Sauces & Ketchups Total Foodservice Ltd. Beacon Foods Caterers Choice Flour Piquant EDME Ltd. Santa Maria Foodservice BuTTEr & SPrEAdS Southover Food Company Ltd. The English Provender Co Butter The Ingredients Factory Southover Food Company Ltd. Total Foodservice Ltd. Zafron Foods Ltd. Spreads Arla Foods UK drINkS The Cheese Cellar Juices Spreads (olive) Caterers Choice Leathams Leathams Little Bigshot ChEESE & dAIry PrOduCTS Southover Food Company Ltd. Total Foodservice Ltd. Cheese Arla Foods UK EGGS & EGG PrOduCTS Bel UK Ltd. Eggs (hard boiled) Caterers Choice Ltd. Fresh-Pak Chilled Foods Joseph Heler Ltd. Fridays Leathams Southover Food Company Ltd. Norseland Ltd. Egg Products Southover Food Company Ltd. Fresh-Pak Chilled Foods The Cheese Cellar Fridays Total Foodservice Ltd. Leathams Sour Cream Southover Food Company Ltd. Zafron Foods Ltd. Santa Maria Foodservice ClEANING MATErIAlS Bunzl Catering Supplies Byotrol Total Foodservice Ltd.

EquIPMENT & VEhIClES Buttering Machinery Deighton Manufacturing Grote Company

62 March 2014 SANDWICH & SNACK NEWS

Canned Meat PACkAGING Moy Park Ltd. Cardboard Total Foodservice Ltd. 4 Aces Ltd. ZMI Tillman’s Colpac Ltd. Chicken St Neots Packaging Ltd. 2 Sisters Food Group Disposable Charcuterie Continental Ltd. 4 Aces Ltd. CP Foods Bunzl Catering Supplies Kookaburra Colpac Ltd. Leathams St Neots Packaging Ltd. Moy Park Ltd. Tri-Star Packaging Supplies Ltd. Sam Browne Foods Southover Food Company Ltd. Food wraps TMI Foods Tri-Star Packaging Supplies Ltd. Universal Meats Plastic Westbridge Foods Ltd. 4 Aces Ltd. ZMI Tillman’s Tri-Star Packaging Supplies Ltd. Zwanenberg Food UK Ltd Sandwich Packs Continental Colpac Ltd. Charcuterie Continental Ltd. St Neots Packaging Ltd. Leathams Tri-Star Packaging Supplies Ltd. Southover Food Company Ltd. ZMI Tillman’s PASTA FISh PrOduCTS Duck Caterers Choice Ltd. 2 Sisters Food Group Food Network Anchovies CP Foods Freshcut Foods Ltd Martin Mathew & Co Ltd. Food Network Leathams Mackerel Sam Browne Foods Martin Mathew & Co Ltd. Food Network Universal Meats Southover Food Company Ltd Westbridge Foods Ltd. Prawns SANdwICh FIllINGS (rEAdy Ham CP Foods PrEPArEd) Charcuterie Continental Ltd. Southover Food Company Ltd. Fresh Fillings Food Network Zafron Foods Ltd. 2 Sisters Food Group Karro Food Group Salmon Leathams Beacon Foods Caterers Choice Moy Park Ltd. Freshcut Foods Ltd Food Network Martin Mathew & Co Ltd. Fresh-Pak Chilled Foods John West Foods Ltd Southover Food Company Ltd. Fridays ZMI Tillman’s Leathams Southover Food Company Ltd. Martin Matthew & Co Ltd. The Cheese Cellar Lamb Zafron Foods Ltd. Southover Food Company Ltd. Karro Food Group Sam Browne Foods Frozen Fillings Sardines 2 Sisters Food Group Martin Matthew & Co Ltd. Marinated Meats Beacon Foods Food Network Tuna Kookaburra SOuPS Caterers Choice Meatballs Leathams Food Network Food Network Southover Food Company Ltd John West Foods Ltd. Snowbird foods Martin Matthew & Co Ltd. VEGETABlES & hErBS Zwanenberg Food UK Ltd. Moy Park Ltd. Canned Vegetables Pork Southover Food Company Ltd. Caterers Choice Ltd. Charcuterie Continental Ltd. Universal Meats Food Network Food Network Zafron Foods Ltd. Total Foodservice Ltd. Karro Food Group FruIT Leathams Chargrilled Vegetables Moy Park Ltd. Beacon Foods Canned Fruit Sam Browne Foods Food Network Caterers Choice Ltd. Southover Food Company Freshcut Foods Ltd. Total Foodservice Ltd. TMI Foods Leathams ZMI Tillman’s General Herbs & Spices Zwanenberg Food UK Ltd Beacon Foods Beacon Foods Food Network Sausages Santa Maria Foodservice Southern Salads Charcuterie Continental Ltd. Total Foodservice Ltd. Food Network The Ingredients Factory Karro Food Group Jalapenos Guacamole Leathams Beacon Foods Leathams Moy Park Ltd. Caterers Choice Ltd. Santa Maria Foodservice Snowbird foods Food Network Southover Food Company Pineapple Santa Maria Foodservice ZMI Tillman’s Beacon Foods SAlAd Zwanenberg Food UK Ltd Caterers Choice Freshcut Foods Ltd. Food Network Turkey Hazeldene 2 Sisters Food Group Freshcut Foods Ltd Southern Salads Ltd. Charcuterie Continental Ltd. Martin Mathew & Co Salad (prepared) Kookaburra INSurANCE Freshcut Foods Ltd Leathams ICB Group Moy Park Ltd. Hazeldene Sam Browne Foods Southover Food Company Ltd MEAT PrOduCTS Southover Food Company Southern Salads Ltd. Westbridge Foods Ltd. Bacon Sundried Tomatoes ZMI Tillman’s Food Network Beacon Foods Gierlinger GbmH Caterers Choice Ltd. lABElS Leathams Food Network Bunzl Catering Supplies Moy Park Ltd. GW Thompson Ltd. Leathams Plc TMI Foods Piroto Labelling Ltd. Martin Matthew & Co Ltd. ZMI Tillman’s Planglow Ltd. Sweetcorn Tri-Star Packaging Supplies Ltd. Beef Beacon Foods Charcuterie Continental Ltd. Caterers Choice OIlS Food Network Food Network Martin Mathew & Co Ltd. Martin Mathew & Co Ltd. Total Foodservice Ltd. Karro Food Group Universal Meats Leathams OrGANIC PrOduCTS Moy Park Ltd. Tomatoes Beacon Foods Sam Browne Foods Beacon Foods EDME Ltd. Southover Food Company Ltd. Caterers Choice Fridays Universal Meats Food Network Leathams ZMI Tillman’s Martin Mathew & Co Ltd. Southover Food Company Ltd. Southern Salads Ltd. Zwanenberg Food UK Ltd The English Provender Co Ltd. Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Cutting & Slicing Equipment Grote Company Depositing Machinery Grote Company Labelling Systems & Barcoding GW Thompson Ltd. Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company

S&SN_150_Mar14_p60-68_Layout 1 07/03/2014 16:32 Page 63

BSA Manufacturers & Distributors 2 SISTErS FOOd FrEShwAy ChIllEd GrOuP FOOdS 3 Godwin Road, Stafford Court, Earlstrees Industrial Estate, Stafford Road, Corby, Northamptonshire Wolverhampton NN17 4DS Contact: Richard Simpson WV10 7EL Contact: Mr Alan Wright Tel: 01246 414651 Fax: 01536 409 050 Tel: 01902 783666 richard.simpson@2sfg.com Fax: 01902 781141 www.2sistersfoodgroup.com info@freshway-

GrEENCOrE ON A rOll FOOd TO GO lTd – SANdwICh COMPANy BrOMlEy By BOw Unit 2 Easter Park, Prologis Park, Barton Road, Riverside Twelvetrees Crescent, Park Industrial Estate, London E3 3JG Middlesbrough TS2 1RY Tel: 0207 536 8000 Contact: James Stoddart Fax: 0207 536 0790 Tel: 01642 707090 Contact: Richard Esau Fax: 01642 243858 richard.esau@greencore.com www.greencore.com jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

ThE BruNCh BOx SANdwICh COMPANy Unit H2, Dundonald Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com

foods.co.uk

AdElIE FOOdS GrOuP lTd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk

ANChOr CATErING lIMITEd Kent Office: Unit 2, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL London Office: Global House, 21 Lombard Road SW19 3TZ Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk

BrAdGATE BAkEry Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk

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

ThE SANdwICh hAlAl kITChEN lTd. FACTOry 93/95Heywood Road, rAyNOr FOOdS Carlyon Rd Ind. Est, Prestwich, Manchester Farrow Road, Widford GINSTErS lTd Atherstone, M25 1FN Industrial Estate, 83 Tavistock Rd, Warwickshire Contact: Sohel Patel Chelmsford, Essex Callington Cornwall Tel: 0161 773 7788 CV9 1LQ CM1 3TH PL17 7XG Fax: 0161 773 7799 Contact: Steve Matthew Contact: Heather Raynor sohel@expresscuisine.co.uk Contact: Chris Parkinson Tel: 01827 719 100 Tel: 01245 353249 www.expresscuisine.co.uk Tel: 01579 386 200 Fax: 01827 719 101 Fax: 01245 347889 Fax: 01579 386 240 steve.matthew@tsfl.co.uk sales@sandwiches.uk.net IMPrESS SANdwIChES www.sandwiches.uk.net chris.parkinson@ginsters.co.uk www.thesandwichfactory.ltd.uk (The Good Food Company) www.ginsters.com Units 4-5a, Horton Road Industrial Estate, S&l CATErING Horton Road, GrEENCOrE Units N and P, Shaw West Drayton Middlesex, Business Park, Silver FOOd TO GO lTd UB7 8JL ThE SOhO Street, Huddersfield, PArk rOyAl Contact: Andrew Pocock SANdwICh COMPANy HD5 9AE Tel: 01895 440123 Willen Field Rd, Unit 417 Union Walk, Fax: 01895 441123 Contact: Simon Shaw Park Royal, Hackney, andrew@impress-sandwiches.com Tel: 01484 304 401 London www.impress-sandwiches.com London E2 8HP Fax: 01484 304 402 NW10 7AQ simon.shaw@slcatering.co.uk Contact: Daniel Silverston Contact: Clare Rees www.slcatering.com Tel: 0203 058 1245 lOVE BITES lTd. Tel: 0208 956 6000 Fax: 0207 739 1166 Granary Court, Eccleshill, Fax: 0208 956 6060 dan@sohosandwich.co.uk Bradford, West Yorkshire TASTIES OF clare.rees@greencore.com BD2 2EF www.sohosandwich.co.uk ChESTEr lTd www.greencore.com Contact: Richard Smith Prince William Avenue, Tel: 01274 627000 Sandycroft, Fax: 01274 627627 GrEENCOrE Flintshire, richard@love-bites.co.uk FOOd TO GO lTd – CH5 2QZ www.love-bites.co.uk MANTON wOOd Contact: Richard Brown Manton Wood Tel: 01244 533 888 MElTON FOOdS Enterprise Zone, Fax: 01244 533 404 3 Samworth Way, Retford Road, enquiries@tasties.co.uk Leicester Road, Manton, Worksop, Notts, Melton Mowbray, www.tasties.co.uk S80 2RS Leicestershire Contact: LE13 1GA Andrew Wilcox-Jones Contact: Michelle Sanders Tel: 01909 512600 Tel: 01664 484400 Fax: 01909 512708 Fax: 01664 484401 www.greencore.com michelle.sanders@meltonfoods.co.uk

The British Sandwich Quality Promise

The

BRITISH

SANDWICH

The sandwich manufacturers and distributors listed above support The British ASSOCIATION Sandwich Association Code of Practice as The Minimum Standard for Sandwich Making and are subject to regular independent audits. Copies of BSA Audits are available, on request,to buyers (subject to agreement of manufacturers) by calling us on 01291 636338

www.sandwich.org.uk March 2014 63

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BSA Suppliers Index 2 SISTErS FOOd GrOuP Leechmere Industrial Estate, Toll Bar Road, Sunderland, BrAdShAw GrOuP Tyne & Wear SR2 9TE Bradshaw Building, 173 Kenn Contact: Bill Anderson Road, Clevedon, Bristol Tel: 0191 521 3323 BS21 6LH Fax: 0191 521 0652 Contact: John Marks bill.anderson@2sfg.com Tel: 01275 343000 www.2sistersfoodgroup.com johnm@bradshaw.co.uk www.bradshaw.co.uk 4 ACES lTd. Units 11&12 Mead Lane Industrial Estate, Merchant Drive, Hertford, Hertfordshire SG13 7BH Contact: Lucy Hodgkins Tel: 01992 535774 Fax: 01992 507596 lucy@4acesltd.com www.4acesltd.com AlS FOOd & PhArMACEuTICAl Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.com ArlA FOOdS uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk

BuNzl CATErING SuPPlIES Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 steve.dring@bunzl.co.uk

ChIlTErN BAkErIES lTd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall ENGlISh PrOVENdEr Tel: 01295 227600 CO. lTd Fax: 01295 271430 Buckner Croke Way, claire.marshall@flbltd.co.uk New Greenham Park, Thatcham, Berks, RG19 6HA, Accreditation body: BSA Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com

COlPAC lTd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie ByOTrOl TEChNOlOGy lTd. Tel: 01525 712261 Vanguard House Fax: 01525 718205 Keckwick Lane, rebecca.beattie@colpac.co.uk Daresbury WA4 4AB www.colpac.co.uk Ciontact: Gary Hilton

sales@deightonmanufacturing.co.uk

ChArCuTErIE BEACON FOOdS CONTINENTAl lTd. Unit 3-4, The Green, Twechar, Beacon Enterprise Park, Glasgow G65 9QA Warren Road, Brecon Contact: Ian Lonsdale LD3 8BT Tel: 01236 824440 Contact: Lynne Skyrme Fax: 01236 825044 Tel: 01874 622577 ian.lonsdale@charcuteriecontinental.co.uk Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk

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

64 March 2014 SANDWICH & SNACK NEWS

dElICE dE FrANCE Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ Contact: Mariam French Tel: 0208 917 9709 frenchm@iaws.com www.delicedefrance.co.uk

Gw ThOMPSON lTd. 44 Felstead Road, Collier Row, Romford, Essex RM5 5RH Contact: Gary Thompson Tel: 01708 767946 Fax: 01708 732805 g.w.thompson@ntlworld.com www.foodmanagementsystems.com

hAzEldENE Walthew House Lane Martland Park, Wigan WN5 0LB Contact: Claire Gregory Tel: 01942 219910 Fax: 01942 219940 Beeston, Nottingham NG9 1PA www.hazeldene.co.uk Contact: Sales claire.gregory@hazeldene.co.uk Tel: 01159 227 222 ICB GrOuP Fax: 01159 227 255 Virginia House, 35-51 Station sales@freshcut.biz Road, Egham, Surrey www.freshcutfoods.co.uk TW20 9LB Contact: Craig Kitchen FrIdAyS Tel: 01784 608100 Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Fax: 0203 411 3936 craig.kitchen@icbgroupuk.com Contact: Pat Dunne www.icbgroupuk.com Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

EdME lTd. High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.co.uk

GIErlINGEr hOldING GBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Nigel Spragg

FrESh-PAk ChIllEd FOOdS 21/22 Kernan Drive, Loughborough, GrOTE COMPANy Leicestershire Wrexham Technology Park, LE11 5JT Wrexham LL13 7YP Contact: Matthew Clarke Contact: Paul Jones Tel: 01226 344850 Tel: 01978 362243 Fax: 01509 224568 matthew.clarke@fresh-pak.co.uk Fax: 01978 362255 sales@intl.grotecompany.com www.fresh-pak.co.uk www.grotecompany.com

CP FOOdS Tel: 01925 742000 Avon House, Hartlebury Fax: 01925 742029 Trading Estate, Hartlebury, ghilton@byotrol.com Worcestershire DY10 4JB www.byotrol.com Contact: Fernando Torronteguy Tel: 01299 253131 Fax: 07834 529473 FOOd NETwOrk lTd fernandot@cpfoods.co.uk Keepers Cottage, dEIGhTON Chrishall Grange, CATErErS ChOICE lTd MANuFACTurING (uk) lTd Heydon, Royston, Parkdale House, 1 Longbow SG8 7NT Gibson Street, Close, Pennine Business Park Contact: Peter McDermott Leeds Road, Bradford, Bradley, Huddersfield HD2 1GQ Tel: 01763 837 000 West Yorkshire Contact: Sarah Booth Fax: 01763 838 280 BD3 9TR Tel 01484 532666 peter@food-network.com Contact: Andy Hamilton Fax 01484 532700 www.food-network.com Tel: 01274 668771 sarah@catererschoice.co.uk FrEShCuT FOOdS lTd Fax: 01274 665214 www.catererschoice.co.uk 14-16 Lilac Grove, www.deightonmanufacturing.co.uk

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

www.englishprovender.com BRC Grade A

GEETA’S FOOdS lTd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com

JIFFy TruCkS lTd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk

FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset JOhN wEST FOOdS lTd BS27 3EB No. 1 Mann Island, Liverpool, Contact: James Simpson Merseyside L3 1BP Tel: 01934 745600 Contact: Paul Kent Fax: 01934 745631 Tel: 0151 243 6200 james@thefscgroup.com Fax: 0151 236 7502 www.thefscgroup.com paul.kent@mwbrands.com

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BSA Suppliers Index JOSEPh hElEr lTd Laurels Farm, Hatherton, Nantwich, Cheshire CW5 7PE Contact: John Chattel Tel: 01270 841500 Fax: 01270 841381 johnc@joseph-heler.co.uk www.joseph-heler.co.uk kArrO FOOd GrOuP Bullet Lane, Scunthorpe, North Lincolnshire DN15 9YH Contact: Andrew Ringguth-Round Tel: 01724 274000 Fax: 01440 762120 Andrew.Ringguth-Round@karro.co.uk

www.karro.co.uk

MOy PArk lTd. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com NOrSElANd lTd. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Russell Eley Tel: 01935 842800 Fax: 01935 842801 reley@norseland.co.uk www.norseland.co.uk

SAM BrOwNE FOOdS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271 pkendrick@sambrownefoods.co.uk

www.sambrownefoods.co.uk SANTA MArIA FOOdSErVICE Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074

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 pnoone@technomic.com Web: www.technomic.com ThE CArdINAl GrOuP The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796

wESTBrIdGE FOOdS Polonia House, Enigma Commercial Centre, Sandy’s Road, Malvern, Worcestershire WR14 1JJ Contact: Lana Parakhomomikene Tel: 01684 581800 Fax: 01684 893917 enquiries@westbridgefoods.com www.westbridgefoods.com zAFrON FOOdS lTd. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk

kOOkABurrA group.sales@thecardinalgroup.co.uk 3 Armstrong Road, N.E.Ind.Est, www.thecardinalgroup.co.uk Peterlee, Co. Durham SR8 5AE PETTIGrEwS ThE INGrEdIENTS Contact: Samantha Henderson Pinnaclehill, Kelso, FACTOry Tel: 0191 518 4000 Roxburghshire Unit 2-3 Hamilton Road Fax: 0191 518 4226 robert.barzda@santamariafoodservice.co.uk Scotland TD5 8DW Ind Estate, 160 Hamilton shenderson@kookaburra-uk.com www.santamariafoodservice.co.uk zMI TIllMAN’S Contact: Robin Leaver www.kookaburra-uk.com Road, London SE27 9SF 1 Middle Pett Farm Cottages, SNOwBIrd FOOdS Tel: 01573 224 234 Tel: 0208 670 6701 lANdS’ ENd COrPOrATE Pett Bottom, Canterbury, Wharf Road, Ponders End, & TEAMwEAr Fax: 01573 223 717 Fax: 0208 670 9676 Kent CT4 5PD Enfield, Middlesex Lands’ End Way, Oakham, Contact: Tim Marcuson sales@pettigrews.com Contact: Jon Gymer EN3 4TD Rutland LE15 6US tim@theingredientsfactory.com www.pettigrews.com Tel: 01227 831155 Contact: Roy Anderson Contact: Neel Raura www.theingredientsfactory.com Fax: 01227 831150 Tel: 0208 805 9222 PIquANT lTd Tel: 01572 758062 Fax: 0208 804 9303 jon@zmi.uk.com TMI FOOdS leel.raura@landsend.co.uk Willenhall Lane, Bloxwich, roy.anderson@snowbirdfoods.co.uk Lodge Way, Lodge Farm Ind. www.zurmuehleninternational.com www.landsend-teamwear.co.u Walsall, W.Midlands www.snowbirdfoods.co.uk Est, Northampton NN5 7US lEAThAMS lTd WS3 2XN Contact: Ian Ritchie SOuThErN SAlAdS 227-255 Ilderton Road, Contact: Julie Smith Tel: 01604 583421 lIMITEd London, SE15 1NS zwANENBErG FOOd Fax: 01604 587392 Tel: 01922 711116 Contact: Des Hillier Units 1 & 2 Cannon Bridge uk lTd info@tmifoods.co.uk Fax: 01922 473240 Tel: 0207 635 4000 Cannon Lane, Tonbridge, (Puredrive Fine Foods/ www.tmifoods.co.uk Fax: 0207 635 4017 salesinfo@piquant.co.uk Kent TN1 9RP Taste Original) Accreditation body: BSA des.hillier@leathams.co.uk Contact: Mr Ray Boakes www.piquant.co.uk 36ACauseway Road, www.leathams.co.uk TOTAl FOOdSErVICE Tel: 01732 362444 Accreditation body: BSA Earlstrees Industrial Estate, SOluTIONS lTd. lITTlE BIGShOT Fax: 01732 361919 Corby, Northamptonshire, PIrOTO lABEllING lTd. Ribble Valley Enterprise Park, 17 Church Road, Wishaw, ray@southernsalads.co.uk NN17 4DU North Road, Barrow, Clitheroe Lanarkshire ML2 9QG 9 Pondwood Close, www.southernsalads.com Contact: Martin Burdekin Contact: Bert Jukes BB7 9QZ Moulton Park Industrial SOuThOVEr FOOd Tel: 01536 463000 Tel: 07738 907044 Tel: 01254 828 330 Estate,Northampton COMPANy lIMITEd Fax: 01536 463085 bert@littlebigshot.com Fax: 01254 823996 NN3 6RT Unit 4, Grange Industrial martinb@puredrive.co.uk www.littlebigshot.com sales@totalfoodservice.co.uk Estate, Albion Street, Contact: Lisa Hyland www.totalfoodservice.co.uk Southwick,Brighton Tel: 01604 646600 lINkEd TrI-STAr PACkAGING BN42 4EN Fax: 01604 492 090 ASSOCIATION SuPPlIES lTd Contact: Niall Singers l.hyland@piroto-labelling.com Tri-Star House, Unit 4, The MArTIN MAThEw & CO. lTd Tel: 01273 596830 lOCAl AuThOrITy Arena,, Mollison Avenue, www.piroto-labelling.com 50A St Andrews Street, Fax: 01273 596 839 CATErING ASSOCIATIONS Enfield, Middlesex EN3 7NL Hertford SG14 1JA niall@southoverfoods.com PlANGlOw lTd LACA Administration Contact: Kevin Curran Contact : Matthew Donnelly www.southoverfoods.com Bourne House, King’s House, Bond Street, Tel: 0208 4439100 Tel: 01992 641641 Horsell Park,Woking, SPOONFEd Bristol BS1 3AE Fax: 0208 4439101 Fax: 01992 210177/210178 Surrey GU21 4LY Alba Innovation Centre, info@tri-star.co.uk matthewdonnelly@martinmathew.co.uk Contact: Rachael Sawtell Tel: 01483766777 Livingston EH54 7GA www.tri-star.co.uk www.martinmathew.co.uk Tel: 0117 317 8600 Fax: 01483751991 Contact: Willie Biggart Fax: 0117 317 8639 admin@laca.co.uk Tel: 01506 592117 info@planglow.com willie.biggart@getspoonfed.com CONSulTANT www.planglow.com www.getspoonfed.com INTErNATIONAl MASTEr rANk hOVIS ST NEOTS PACkAGING lTd. ChEF & AuThOr 7 Howard Road, Eaton The Lord Rank Centre, MISSION FOOdS EurOPE lTd Tom Bridge Socon, St Neots, Lincoln Road, uNIVErSAl MEATS (uk) lTd 5th Floor West, The Mille, 21 Blackhorse Avenue, Cambridgeshire Hall Place, Sevenoaks, High Wycombe 1000 Great West Road, Blackrod Village, Bolton PE19 8ET Kent TN15 OLG Brentford, Middlesex TW8 9HH HP12 3QS BL6 5HE Contact: Sales Department Contact: Alan Burke Contact: Sue Applegarth Contact: Sara Reid Tel: 01204 695450 Tel: 01480 476161 Tel: 01732 760760 Tel: 0208 380 1100 Tel: 0870 728 1111 or 07889 111256 Fax: 01480 471989 Fax: 01732 760780 Fax: 02476 676560 sara.reid@premierfoods.co.uk sales@stneotspack.co.uk www.cookerydetective.com info@universalmeats.com team@missionfoodservice.co.uk www.universalmeats.com www.piesocietybook.co.uk www.missionfoodservice.co.uk www.stneotspackaging.co.uk www.rankhovis.com

SUPPLIERS

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.

The

BRITISH

SANDWICH ASSOCIATION

S&SN_150_Mar14_p60-68_Layout 1 07/03/2014 16:32 Page 66

International Sandwich Manufacturers

rESAS COMMuNICATAION & dESIGN GMBh & CO kG Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de

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: jurruticoechea@dailyfresh.cl NOrdIC luNCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra

SIGMA BAkErIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

Classifieds

66 May 2009 SANDWICH & SNACK NEWS

SuBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk TAMArINd FOOdS Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro

Product listing BAkEry INSErTS Sigma Bakeries Ltd BrEAd Sigma Bakeries Ltd FACTOry dESIGN Alimentos Daily Fresh OrGANIC PrOduCTS Sigma Bakeries Ltd PACkAGING Resas Communicataion & Design GmbH & Co KG SANdwIChES Fres Co Nordic Lunch AB Subway Snack Support Tamarind Foods SANdwICh FIllINGS (prepared) Sigma Bakeries Ltd SPECIAlITy BrEAdS Sigma Bakeries Ltd

S&SN_150_Mar14_p60-68_Layout 1 07/03/2014 16:32 Page 67

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

.uk VISIT US AT www.rjlsoftware.co

RJL SOFTWARE

For further information Call 01962 761313 or 07721 592865

Tel: 01603 721804 and www.fda-packaging.com

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

01291 636342

email: paul@jandmgroup.co.uk

www.sandwich.org.uk March 2014 67

S&SN_150_Mar14_p60-68_Layout 1 07/03/2014 16:32 Page 68

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

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

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