Sandwich & Snack News - Issue 153

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Sandwich snack news INTERNATIONAL

www.sandwich.org.uk

issue 153 sePTeMBeR 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

NEWS Page 5 - Tesco has opened a new concept food-to-go focused Express store in the City of London. The store includes a tie-up with Fred’s Food Construction, with a food counter modelled on a New York style deli providing hot breakfast and lunch sandwiches, porridge and pastries in the morning and tea and coffee throughout the day.

NEWS FOCUS Page 12 - Philpotts, the artisan sandwich chain, is rolling out its new café concept. Refits are already planned for Glasgow and Manchester this year, and a new Philpotts unit scheduled soon. National expansion looks to be on the cards. Simon Ambrose talks to new Managing Director, Lisa Brook SUSTAINABILITY Page 14 - Nothing is straightforward when it comes to making decisions about sustainability, whether it’s coffee in Peru, or front of house packaging waste collection. Simon Ambrose talks to Pret’s recently appointed Head of Sustainability, John Isherwood FEATURE Page 18. FSC celebrates its 25th anniversary this year, a period when its development has run in tandem with the huge growth in manufactured sandwiches and food to go, both in the UK and in Europe. Simon Ambrose talks to James Simpson, Managing Director SANDWICH DESIGN Page 24. It takes a special talent to create a really brilliant sandwich and EAT.’s Catherine Lear, recently did that, winning the title of Sandwich Developer of the Year. We talk to this rising sandwich development star THE LUNCH! SHOW Page 32. Keep your diaries open for the lunch! show, an unrivalled opportunity to see 300 exhibiting companies and hear a host of top speakers ©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

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NEWS

Ex-MD Greencore Northampton now 2-Sisters' new Bakery MD Lochlain Feeley, who headed up Greencore Northampton’s dedicated sandwich manufacturing business for M&S, is moving to 2 Sisters’ Gunstones Bakery, M&S’s other sandwich supplier, as Bakery head, a new role.

He left Greencore Northampton, formerly Uniq, two years ago, to take a six-month sabbatical, a year after the takeover and has been working as a consultant since then.

Gunstones Bakery manufactures sandwiches, sushi and rolls from a factory in Dronfield, south of Sheffield.

He may face a tough challenge initially at Gunstones in the newlycreated role, where food-togo sales were said to have dropped off in the second quarter to 18th March, in contrast to its ready-meal solutions where sales have increased, driven by an increase in new product launches. Like-for-like sales in its chilled division were down 5.5% as a whole.

At Uniq, he is reckoned to have doubled sales, from £70 to £140m in 7yrs, while increasing operating margins to industry leading levels.

In addition to his foodto-go pedigree, Feeley brings

a wealth of other experience, having enjoyed a 30 year career in food industry management.

Speaking about his new role and plans for the company’s Bakery business he was very clear on his reasons for choosing to join 2 Sisters: “I’m delighted to join the company particularly at this point in time. To be successful, food companies need to deliver value for all their stakeholders: customers, employees, suppliers, owners and investors.

“For me this starts with organisational ambition and focus – a sense of purpose

anchored in understanding customer needs. Then it’s about fully engaging people and creating excitement and passion for who we are and what we do. And then, importantly, delivering on our promises to stakeholders.

“We are in a very challenging sector, there’s no doubt about it but the opportunities are still there.

What’s great about 2 Sisters is the scale of ambition and ability to adapt quickly and respond to change and opportunities. There’s a willingness to invest both in terms of capital and people wherever potential exists. 2

Sisters has already announced major investment at several sites this year and I expect that the Bakery team will be taking advantage of this appetite for investment very soon, so watch this space!”

Feeley’s arrival at 2 Sisters is the latest in a number of new senior appointments at the company, including innovation director, April Preston from M&S. It follows capital investment announcements at a number of sites including Carlise and Cambuslang earlier this year. However, 2 Sisters also announced the closure of its Solway Foods, Corby site, where it manufactured salads and coleslaw, earlier this year. It initially tried to sell the business but failed to find a buyer.

Recent speculation that it might be looking to sell other assets has now abated with the news that it has restructured debts incurred in the takeover of Northern Foods with the injection of £820m of new bonds from US banks Goldman Sachs and JP Morgan, and an additional £60m facility for working capital.

The company has pushed back its debt repayment dates to 2021.

Eight arrests following Walsall sandwich manufacturer immigration raid Eight people have been arrested during an immigration raid at a sandwich manufacturer’s premises in Walsall.

The Sandwich Company UK, in Bridgeman Street, Walsall, is now facing a fine of up to £20,000 for each allegedly illegal worker unless proof is provided that the correct

right-to-work checks were carried out.

Seven women and one man, aged between 22 and 53 and all from India, were arrested at the premises in the town's Premier Business Park.

A Home Office spokeswoman said that five of the women had overstayed their visas, one was working in breach of her visa conditions and one had

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sought leave to remain in the UK by deception.

Three of the women were detained pending removal from the UK and four were placed on immigration bail.

The man was found to be working in breach of his visa conditions. He was detained pending removal from the UK.

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NEWS

Tesco opens new ‘food to go’ focused Express Tesco has opened a new concept food-to-go focused Express store in the City of London.

The store includes a tieup with Fred’s Food Construction, with a food counter modelled on a New York style deli providing hot breakfast and lunch sandwiches, porridge and pastries in the morning and tea and coffee throughout the day. It’s the second joint venture with the emerging eatery (‘fed by Fred’), although the first was a restaurant, rather than food to go format in Osterley.

The 1,000 sq ft store has been designed to cater primarily for office workers in the area, including 8,000 workers in the soonto-open ‘Walkie Talkie’ building.

Philpot Lane Express also offers more than 100 different types of sandwiches, as well as breakfast pastries, prepacked sushi, soups, snacks (fruit, crisps and nuts) and ready meals.

Tesco and Fred’s are expected to open another two joint ventures before the end of the year, with plans to move outside London next year.

The store has been designed with the timeconscious office worker in mind, primarily using new ‘Slimline’ checkouts, which use less space than traditional units. The checkouts will all be compatible with contactless payment, allowing customers to pick up their food and pay in a matter of seconds.

Fred’s Food Construction co-owner Paul Goodale said: “We are delighted with the positive response Fred’s has received since our launch earlier this year. It is fantastic to have support from Tesco and we are very pleased to be able to bring our concept, born on a road trip around the US, to the heart of the City of London.

“We look forward to welcoming new customers to be ‘fed by Fred’; simple yet delicious fresh food for hard-working people on the go.”

Andrew Yaxley, Tesco’s Managing Director for London, said: “Our new Philpot Lane store is a great example of Tesco providing the products and services that meet the shopping needs of our customers.

This new store, located in the heart of London, will offer a wide range of ‘foodto-go’ items ideal for busy office workers, as well as the latest technology to help make the shopping trip quick and easy.”

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NEWS

Compass Group Ireland signs €1.25m deal with Around Noon Sandwiches Compass Group Ireland has appointed Around Noon Ltd. as its preferred sandwich supplier.

The Around Noon sandwich offer will complement the range of inhouse freshly made sandwiches which Compass Group Ireland prepares daily in each of its client sites.

This new contract will see the Newry-based company supply freshly made sandwiches, wraps and salads to 90 of Compass Group’s units across Ireland.

The contract is valued at €1.25 million over the next 12 months and up to 10 new jobs will be created by Around Noon on the back of the deal. The company currently employs 101 people.

Around Noon is a family business founded by Francis & Sheila Chambers in 1989.

The company, which is now managed by their children Gareth and Andrea Chambers, operates a high street brand – Scribbles and also supplies successful café chain Insomnia with its

range of sandwiches and salads.

Based in Newry, Co. Down, the sandwiches were originally made on the kitchen table of the family home and delivered by Sheila in a picnic basket.

The company focuses on high quality ‘grab and go’ food while maintaining its original homemade approach and values which have been hugely successful for the company to date.

Mark Lee, commercial director, Compass Group Ireland said: “As a company we are very focused on working with Irish suppliers and delivering a first class product to our customers.

We were extremely impressed with the quality and range of Around Noon’s products and look forward to working with them.”

Gareth Chambers, CEO, Around Noon Ltd. said:

“We are delighted to partner with a company on the scale of Compass Group Ireland.

Like Compass, we are passionate about using locally sourced produce and we use the freshest, highest quality and most natural ingredients available.”

Compass Group Ireland, Ireland’s leading food and support services company, employs over 4,000 people on the Island of Ireland, operates over 250 units and serves over 100,000 meals a day.

This latest appointment further reinforces Compass Group Ireland’s commitment to working with Irish suppliers across Ireland. In the last year alone, the Group has appointed Cork based Hodgins Foods to supply all sausages and black pudding to its sites, Dublin based La Rousse Foods to supply artisan Irish and French cheeses, breads, handmade chocolates and specialty game, Johnston Mooney and O’Brien to supply bread and all fresh fish is sourced from Wexford based Atlantis Seafoods.

Subway partners with MRH Retail Subway is partnering with forecourt operator MRH Retail, which will see 10 new stores open in the UK by the end of the year.

Three new units have already opened at MRH Retail sites in Scotland, with the latest store opening in Coatbridge, North Lanarkshire.

This follows the successful opening of the first two stores in Bellshill, North Lanarkshire, which opened in April, followed by Springburn, Glasgow in May. Subway then aims to have 30

stores at select locations by the end of 2015 as part of its ongoing development plan.

MRH Retail – the trading name of MRH (GB) Limited - is reckoned to be the largest independent owner and operator of motor fuel service stations in the country with over 370 forecourt sites around the UK. It is also one of the top 10 convenience store retailers.

MRH Retail joins a number of other leading convenience stores and forecourt operators partnered with Subway who operate stores in non-

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traditional locations.. There are currently more than 400 Subway stores open or in development in nontraditional locations, such as within convenience stores, forecourt sites, hospitals, universities or transport hubs.

Mike Charest, Assistant Regional Director for Subway Europe, said: “Forecourts are an ideal site for our non-traditional stores. Due to their simple operations, minimal space and equipment requirements our stores are well suited to these sorts of sites.”

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NEWS

Samworth buys 25% stake in sandwich manufacturing equipment supplier Millitec In what amounts to an unusual move, Samworth Brothers Group has acquired a minority 25% shareholding in sandwich manufacturing equipment supplier Millitec Food Systems.

The investment by Samworth Brothers, manufacturer of the Ginsters brand and own brand food to go for Waitrose, marks the start of a significant new phase for Millitec.

The Leicestershire-based company is already looking for new premises or development land that will allow larger scale production of a complete range of food manufacturing equipment.

“We will continue to be an independent company but now we can expand and innovate at an even faster rate to support customers right across the sector,” says Managing Director Richard Ledger.

“Everyone in the food production industry is increasingly looking to manufacturing innovation to deliver improved business benefits. This development will ensure we can support the sector even further with new design and technology solutions. It also represents a vote of confidence for the business and our technology from a major player.”

The perception of continuing independence is clearly a crucial one for the company to establish following the deal. Existing Millitec sandwich manufacturing customers are happy with the deal, it says.

Adam Newland, Operations Director at Raynors Foods, commented: "We have used Millitec machines for many years and have seen the company grow organically to become a

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“The company has always been strong on innovative ideas but this investment is allowing them to bring concepts to market much more quickly. We are already seeing the benefit from their new R&D team as, I am sure, others in the industry will do. It is good news for the whole industry to have a strong European equipment and technology supplier with a well-invested research capability.

“We are currently working with Millitec on a new suite of HACCP software and expect to secure one of the new servo depositors currently in development."

Millitec is currently developing a fully automated sandwich line for launch in the first quarter of 2015.

The investment will not affect the daily operations of Millitec but will contribute a support network to allow the business to move through its growth stage and develop equipment that will benefit the whole of the food industry.

Recent development activity has included filling and mixing systems with significant design benefits that give optimum performance and hygiene standards.

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www.sandwich.org.uk September 2014 7

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NEWS

James Hall produce their 20 millionth sandwich for northern Spar stores The sandwich manufacturing division of James Hall & Co, recently produced its 20 millionth sandwich nearly five years after the first product came off the line.

The sandwiches, sold in northern Spar stores, are made in a unit in Blackpool and more recently Preston.

As well as traditional triangle sandwiches, the factory produces flatbreads, wraps and bloomers with 28 different products in total. It also packs a number of cake products such as Rocky Road and Gingerbread Men. Andrew Barnes, trading director at James Hall & Co, told the Blackpool Gazette recently: “We were expecting to reach this landmark in mid-June, however the recent good weather has

caused our sales to rocket, meaning we have reached it weeks earlier.

“Sandwiches are really key to our fresh food offer in Spar and our stores sell an average of over 160 of them every week.”

On several of the biggest selling lines Spar retailers also donate 5p to NSPCC/ChildLine on every sandwich sold. To date, those donations have raised over £170,000.

The sandwich manufacturing division employs 50 staff across three production lines in Blackpool and, as a result of continued growth in sales, the company has recently installed a further line at its Bowland View site, Preston, creating 12 further jobs.

The company said the most popular selling sandwich in the UK is

the Chicken Salad Sandwich and this was also reflected in the Blackpool factory’s sales.

It is the Spar distributor for the North of England and supplies over 500 stores across the region. The retailer is said to be the world’s largest international food retail chain, with nearly 16,000 stores in 34 countries.

The company revamped its sandwich and wraps range at the end of last year, with an updated design and four brand new lunchtime products.

New products included: Chicken Tikka & Onion Bhaji; Cheese & Branston and Houmous & Pepper sandwiches; and a Sweet Chilli Chicken wrap.

URBAN eat steps up digital marketing Adelie’s food to go brand URBAN eat is planning to invest over £1m in digital marketing over the next four years.

It has now appointed award-winning digital marketing agency Fast Web Media to manage its marketing activity across digital and social media platforms and take the brand to a new level of engagement with consumers of all demographics.

URBAN eat is kicking off its partnership with FWM by launching a Sandwich Selfie promotion that gives consumers the opportunity to spend this New Year’s Eve in New York.

Head of Marketing John Want explains: “URBAN eat was initially launched in the student

market and we have done a great job of reaching out to that specific audience. However, as the brand has gone from strength to strength and secured listings across all sectors we have recognised a real opportunity to grow and ultimately monetise our following.

“We talked to a number of leading digital agencies before ultimately deciding to appoint Fast Web Media who were

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clear winners, impressing us at every stage of the tender process. The FWM team clearly demonstrated that they had taken the time to get underneath the skin of the URBAN eat brand and came up with a host of creative solutions that played to our core brand values.

“They also have a proven track record in supporting big brands such as Carling, Coors Light and Golden Wonder

which we know will prove invaluable as we look to take the URBAN eat brand to the next exciting stage of its development.”

Fast Web Media’s Director of Client Services Stephen O’Malley said: “UK consumers spend over £6bn per year on food to go with around three-quarters relying on shop-bought sandwiches as part of their lunch. It’s a fiercely competitive market, and we will be running multiple digital campaigns to boost awareness and drive further engagement online for URBAN eat. The brand has a friendly, quality feel and a loyal following, so we’re delighted to have been chosen to build on this and help the company reach new market segments."

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To advertise call Paul Steer on 01291 636342 September 2014 9

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BSA NEWS

The BSA AGM At this year’s AGM we’ve got a fantastic line-up of guest speakers for you, debating topics from the Changing Face of the High Street, and the Growing Role of Digital, to the Sandwich of the Future and Customer Insight. What’s more, this year we’re giving all independent retailers the opportunity to claim a free ticket. Click through to the events section of our website for more details and a full list of the speakers.

The AGM will be held on Wednesday 15 October at The Dickens Inn, Marble Quay, St Katherine’s Way, London E1W 1U

Gethin Evans

This year, as well as exhibiting at the lunch! show (stand M243), we’ll be teaming up with them to host the renamed Café Life Awards.

Now in their fourth year, the Café Life Awards 2014 will also be including the finals of the Café Sandwich Challenge and the Tetley Afternoon Tea Experience Challenge live from the Working lunch! Theatre.

To book your place at the Café Life Awards 2014, just go to the Awards section of www.thecafelife.co.uk Tables are just £1,850 plus VAT. The Awards will be held at the Mermaid Conference & Events Centre,

River Rooms, Puddle Dock, Blackfriars, London EC4V 3DB on Tuesday 23 September, that’s the first evening of the lunch! show. You can keep up to date with all the goings on by following @CafélifeAwards on twitter and use the hashtag #CLA2014

e-Bulletins You have probably noted already that our e-Bulletins have started to come out every week. Check your emails each Tuesday morning for your latest instalment, giving you more market info, news, and events.

Not getting these emails? We might not have your current email

Your news We’ve started adding member news to our news pages on the sandwich.org.uk website. We’ve trawled the web for member press releases and posted things like half year results, initially. We’d love to feature all your news on there from new sandwiches to special offers. We’ll be looking to build this up to some push notifications through the consumer app soon. That way you can get your special offers, menus etc. direct to your customers. Send your news to our PR Manager Gethin@Sandwich.org.uk

address, so get in touch and we can get that sorted out. Your email address is also critical for our tendering service. If we can’t get hold of you, what have you missed out on? Call us today if you think we need your new email address on 01291 636333.

Technical Forum The next Technical Forum meeting will be held on Wednesday 1 October and will explore more on residual levels of QUAT (presentation by Holchem laboratories) and how new EU rules will mean significant changes in this area.

Our hosts ALS will explore the changing needs of the UK food industry and the growing trend for

Gluten Free will be examined from the perspective of the Coeliac Society.

Melton Foods will tell all on how to effect a 63% reduction in finished product failures and the Renewable Energy Association will tackle how we can all reduce waste by supplying the renewables market. The Technical Forum Meeting will be held at ALS Laboratories, Cambridge.

Coming up in the Next Issue We’ll be looking ahead to the Sammies and launching the quest to find the British Sandwich Designer of the Year 2015. We’ll have all the details you’ll need to enter the competition, how to get your free samples, regional heats information and of course the date of the grand final.

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NEWS FOCUS

Philpotts to roll-out its new concept café Philpotts, the artisan sandwich chain, is rolling out its new café concept. Refits are already planned for Glasgow and Manchester this year, and a new Philpotts unit scheduled soon. National expansion looks to be on the cards. Simon Ambrose talks to new Managing Director, Lisa Brook

P

hilpotts, the artisan sandwich chain owned by Patisserie Holdings, unveiled an exciting new concept in Colmore Circus, Birmingham this summer - Café Philpotts.

The trial has already been given the thumbs up by the board, a measure of its considerably improved sales performance and ability to attract a broader range of customer profiles, even in a largely office dominated area. The Café Philpotts concept is now being rolled out to a number of its 23 stores, with Glasgow the next in line with 50 covers. This is expected to be up and running by September 22nd. A new store will open in Manchester with a number of new trial elements to the concept, including different varieties of plated hot food.

A substantial national Philpotts chain looks to be very much on the cards, after

the relatively sedate growth under the previous owner. You only have only to look at the precedent of Philpotts’ new sister company Patisserie Valerie, which has grown from just a handful of shops to several hundred stores.

London is undoubtedly also in Philpotts’ sights, once management are happy with a number of different trial formats and the menu has been perfected.

The new Café format is very much the brainchild of new Managing Director Lisa Brook, previously MD of the group’s Flour Power City Bakery, who has brought a fresh pair of eyes and considerable retail expertise to bear on the chain, which was bought from Richard Tonks in March this year.

The key proposition has been to create a relaxed café environment, extending the previously very focused lunch

environment to more of a breakfast, lunch and cake destination, and also to appeal to a broader range of customers.

The area, while mainly offices, is also a big shopping precinct, with a children’s hospital nearby. Opening hours have consequently been extended from the original 7.30 to 2.00 Monday to Friday by three hours to 5.00pm, and 08.00 – 3.00 on a Saturday.

“It’s been hugely successful,” says Lisa Brook. “Like for like sales are up and coffee sales have gone through the roof.

I’m particularly pleased with the way afternoon sales have grown – we’ve measured sales between 3.00-5.00 pm and it’s done really well. I’ve even been here at 6.00pm and people are still sat here. The business was already very successful, but we felt that there was so much more potential and that has been borne out.”

Afternoon tea has been introduced, and Patisserie Valerie cakes have now been rolled out throughout the Philpotts chain, an obvious attraction for office workers’ late meetings, as well as shoppers.

Gone are the upright stools, which were previously the only concession to leisurely eat-in, and in their place are upThe full interview with Lisa Brooks will be featured in the next issue of Sandwich & Snack News

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Philpotts: from Phil Brown to Patisserie Holdings

market tub chairs, lighting by Conran, long benches which can be put together for meetings, new pastel shades on the wall, and signage which was previously lacking.

It’s a large unit, with so many different elements – an artisan sandwich counter and dedicated salad bar, hot food area, a Wok noodle-bar, and home made soups - that customers could otherwise easily become confused. Pasta and sauces, as well as pies and pasties are likely to be on their way soon, making the signage even more essential.

Corporate custom, which declined slightly as a category during the recession, is now being courted with an exciting new menu featuring new savoury items and a new Mexican platter.

In spite of all the changes, however,

Philpotts was originally started by Phil Brown in 1985, who founded the chain on core values of high quality food and service, in high specification surroundings, with marble counters and gleaming white uniforms.

The 13-strong chain was eventually sold to Richard Tonks, the founder of the Savers Health & Beauty Chain, who added another six shops, and it was sold to Patisserie Holdings this year.

Interestingly, the colour of the fabric on the new benches in Philpotts Café has a connection with Phil Brown, although it’s unlikely that he’s aware of it. “I saw a picture of Phil Brown wearing a cummerbund on his way to the British Sandwich Association’s Sammies Awards,” said Lisa Brook. “I liked the colour of it so much, we decided to base it on that – not so much an homage, more a coincidence.” the core values of high specification throughout, artisan food and excellent service, which have distinguished the chain right from the start, have been retained.

Lisa Brook said in conclusion: “Philpotts is renowned for high quality food and now this food can be enjoyed in a relaxed, informal yet stylish setting. The extended opening hours until 5.00pm also reflect the needs of some of our customers who we know are taking their lunch breaks later than the traditional 12.00-2.00 time frame”.

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Complexity and compromise:

sustainability at

Pret A Manger Nothing is straightforward when it comes to making decisions about sustainability, whether it’s coffee in Peru, or front of house packaging waste collection. Simon Ambrose talks to Pret’s recently appointed Head of Sustainability, John Isherwood

I

have to say at the outset that I have a particular interest in environmental and sustainability issues. Can anyone afford not to be?

We are, after all, on the cusp of major changes as oil and coal production slowly becomes uneconomical and resources such as water become increasingly scarce.

Meanwhile, there’s the alarming issue of global warming to contend with and big questions over the future of meat farming and the disproportionate share of resources it gobbles up, along with all the other issues of hormones and other additives.

The lists of potential problems seems to get longer by the day.

So, as I dial up John Isherwood’s number, Pret’s Head of Sustainability

since April, I’m thinking what an amazing job, to be grappling with all these issues at the coal face – woops, bad choice of phrase!

But the longer we talk, the more I’m beginning to realize that his job, enjoyable though I’m sure it is in many respects, is one massive headache because of the complexities it involves.

Nothing, absolutely nothing is straightforward and almost invariably involves compromise. Let’s start first by saying that Pret has made a fantastic effort with sustainability. Its website is totally candid about where the business is in relation to carbon and energy efficiencies, and with sustainable product sourcing in general it puts most other companies in the shade.

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SUSTAINABILITY There’s certainly more to be done to be completely cutting edge on the energy side, although it’s already got equipment in many of its shops such as AMR smart meters, energy efficient equipment and building management systems. But in a sense, that’s the easy bit.

It’s when you get on to areas such as packaging and sustainable supplies you really begin to appreciate that this is no place for someone expecting a quick fix.

Take packaging for example, an area of top priority now for John and his team of seven (five of these are purely focused on the Pret Foundation Trust), not least of all because it has recently taken the decision to remove the ‘widely recyclable’ packaged products from its range “because we don’t want to be claiming we’re something that we’re not”.

“This is a real example of how what on the surface seems to be quite simple, is actually incredibly complex,” he says.

“Recycled content looks like it might be one answer as a packaging solution, but there can’t be any contact with food or beverages. So you might think, well, we could make it with entirely recyclable; but unless it goes into a recyclable stream, being recyclable doesn’t mean very much!

“In addition, we need to talk to customers and find out what they want; we need to find out where the packaging is made – what the power source was when it was made? If the power source is coal, the carbon effect is going to be really negative.

“We hope to maximize the use of recyclable product when feasible. We want our stock to come from sustainable forests, and there’s no reason why this isn’t achievable from locations where coal power isn’t the predominant source.”

On the hoof packaging Meanwhile, there’s also the issue of how sandwich packs are disposed of by customers ‘on the hoof.’ It’s well known that the majority of food to go packaging, eaten on the move, is ending up with general rubbish and incinerated, largely because consumers aren’t taking the same care to recycle as they do in their office and home environments.

It’s also because there’s a real lack of recycling bins for packets and wrappers in town centres and areas of high population flow, an issue that recycling pressure group WRAP is promoting.

This is where Pret is currently looking at taking a brave step. They’re looking seriously at including consumer recycling messages on pack, targeted at the on-the-go issue.

“This is a tricky one because we don’t want to sound holier than thou, but we really want customers to take ownership of what they do when they sort out their recyclables. A huge amount of packaging is being used away from home – we’re a highly disposable society – and it’s on the go where the problem really is. But before we get to that point we need to make sure that we are as good as we can be with it.”

Packaging difficulties also extend to their front of house recycling attempts, which have currently been revised.

“We removed the bins because we realized that if there is any contamination at all, such as a cup of coffee tipped into it, it can’t be recycled. Even worse, the contamination can also affect all the other bags, which then have to be taken out of the stream.” Front of house waste is now collected and Pret makes sure it is used for energy for fuel wherever possible.

John believes that one of the problems holding back progress is the lack of cross-functional sharing between companies. “That’s something we’ve got to address. We need to be working together to come up with solutions. If there are five or six companies going to suppliers and saying this is what we want, it’s much more likely to happen. We’ve signed up with WRAP already and that’s helping us to make informed decisions.”

A difficult balance Sourcing product with all its implications of undesirable carbon miles and carbon used in manufacture is also equally complex. “Carbon is always a consideration. But one thing that we can’t just say is that we’re not going to source from you because you’re using coal – you have also got to think about the community where the product comes from, it’s an incredibly difficult balance.”

John Isherwood’s recent trip to Peru to visit one of its main coffee suppliers

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SUSTAINABILITY serves as a case in point. “With our coffee, we made the decision to use a 100% Arabica, 100% organic and to really engage with our suppliers at origin. We visited Peru to see the progress on an education and training course for young cooperative members that we are jointly funding. One of the challenges with coffee is the impact of global warming in the main countries where it grows. But by using it from the right places and the right farming methods you at least are making less of an impact. I hope that eventually as time goes on, other varieties of Arabica that are hardier will be developed.”

Product sourcing You have to admire Pret immensely for what they’ve achieved on the animal welfare front – all part of John’s massive remit with sustainability.

Hugely ahead of the game for years, its pork and bacon is sourced only from the UK and to the higher welfare standard comparable to the RSPCA Freedom Foods standard. The pigs are outdoor bred and indoor reared.

Compassion in World Farming awarded it a Good Pig award in 2012.

Its cattle are pasture grazed in summer on British farms and Pret milk is organic. Its tuna is pole-and-line caught skipjack tuna from the Maldives and Indonesia. (Pret has actually been out to see its tuna being caught, which amazed the fishermen there – no one has ever asked to go out on the boats apparently).

It also uses wild crayfish from China and its smoked salmon is predominantly sourced from lowdensity farms in Scotland.

Its eggs are free range, but I find it surprising that its broiler chickens are not, considering its efforts in all other respects. To be fair, they’re reared in purpose-built houses and the standards meet the RSPCA's recommendations for stocking density and have the support of other key organisations such as Compassion In World Farming (CIWF), but however you dress it up, they’re not free range.

So, why not? John says that currently there just isn’t enough free range chicken commercially available to meet their demand, although he’s at pains to stress that when it comes to animal welfare, the company is always seeking to raise the bar.

“Our broiler chickens are on higher welfare standards approved by the

RSPCA Compassion in farming. We put a lot into maintaining high standard welfare chicken and we maintain that despite challenges along the way.”

Let’s not forget also, however, that a few years ago Pret made the dramatic step of replacing its ubiquitous frozen chicken from Brazil, with entirely UK sourced product - as well as the welfare improvements already mentioned.

The breadth of John’s task is made even more staggering when you take the international side of the business into account as well. Interestingly, the UK is further ahead on animal welfare than elsewhere – even the US - but Pret still tries to move things forward wherever they are.

“It’s difficult to unravel a lot of the standards in the US, for example. In chicken alone there are multiple standards. The only way round this for us is to visit our suppliers to really understand what’s going on. I’m going to the US in the near future to look at animal welfare.”

As well as areas such as animal welfare, the sustainability team has a total of 70 identified targets around its estate, which might include the Pret Foundation Trust in Paris, for example, where it needs to bring on board the same vehicle that it has in London for distributing surplus food to charities-

16 September 2014 SANDWICH & SNACK NEWS

but it could also be a matter of energy efficiency. “It depends where we feel the next opportunity is.”

A real challenge What does he find most challenging about the job? “If I’m honest, there is a challenge with all of it. I look at the general public’s lack of awareness across the issue of something like carbon in the atmosphere and global warming and it makes me wonder how can we ever get to a really good carbon position, but I’m also obsessed about sourcing product.

“There is always something to worry about and try and move it on.

But you cannot do something in every arena at the same time, if you do, you end up achieving nothing at all.

“There are some real moral dilemmas here. Politicians really don’t want to talk about these things because there are no nice answers. If you’re giving out bad news you’re not going to stay in power very long! But we really try to be honest and transparent and encourage open dialogue with our consumers. In fact, some of the things we’ve already done have been a direct result of consumer queries – such as packaging.

“We’re out to raise the bar in everything we do and I think we’ve seen some big improvements already.”

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PROFILE

FSC: 25 years in food -on-the-move

FSC celebrates its 25th anniversary this year, a period when its development has run in tandem with the huge growth in manufactured sandwiches and food to go, both in the UK and in Europe. Simon Ambrose talks to James Simpson, Managing Director

O

n the whole, I’m not a massive fan of celebrating company anniversaries. We get a lot of press releases announcing a minor anniversary of some kind or another and they are mostly ‘spiked’.

My feeling is that for the most part, it’s something that’s important to a company itself but not necessarily of huge interest to anyone else.

This year, however, it’s different.

Coincidentally, as readers may recall, it’s Raynor Foods 25th anniversary and now Food Service Centre (FSC) are getting out the balloons to celebrate 25 years in business as well.

So why make an exception to the rule?

Quite simply, the sandwich business has been dynamic in the extreme since M&S started selling pre-made sandwiches in the mid-70’s. The turbulent ‘80’s and 90’s saw an entrepreneurial culture gradually replaced by all the demands of a more sophisticated maturing market and companies came and went as a result.

The few that are still here, like Raynors and FSC embody Darwin’s theory of the survival of the fittest in every respect and their longevity represents an amazing facility for adaptation to changing markets.

Essentially a facilitator, FSC is a family business with 25 years of

experience in creating, rolling out and managing bespoke customer food-onthe-move solutions - sandwiches, salads, juices, smoothies and a whole variety of hand-held chilled or hot eating snacks.

Its customers include Shell forecourts, Dunelm Mill, BHS and Autogrill. But it’s also become a big force in European sandwich and food to go development, with probably unrivalled expertise on diverse markets ranging from Latvia to Denmark.

The business model is virtually unique in the sector. Patrick Simpson, who is still the company chairman, was supplying Shell with microwaveable hand held snacks back in 1987, when it identified the opportunity to develop convenience stores on their huge chain of forecourts that weren’t being fully used.

You could get fuel or wiper blades but that was about it. They’d been over to the US and seen what 7-Eleven were doing, and then pulled together a project team, which involved some of their own people, but also some suppliers, and Patrick.

Over the years I’ve run into James Simpson, who now runs the company together with his brother Jeremy, on many occasions, but never had a chance to really delve into what really

18 September 2014 SANDWICH & SNACK NEWS

makes it tick. So a meeting over a pub lunch in Hungerford proved an ideal opportunity to get to grips with its long history.

“When Patrick stopped working with the microwaveable snacks company, they asked him to stay on as

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PROFILE

Patrick Simpson, FSC Chairman

James Simpson, Managing Director

a full-time member of that project team. His main message to them, which seems obvious now, but wasn’t at the time, was that they needed to focus their attention into three areas to capitalize on this huge opportunity selling food on forecourts.

“The first was that if they wanted people to choose their brand, they really needed to differentiate themselves and make something that really stood out from the crowd. The second thing was that it needed to be consistent wherever it was sold – people needed to instantly recognize when they saw the brand, that they were buying a quality product at a certain price. At that time there was a real mix: you could buy a well-filled beef sandwich in Aberdeen for £1.50 perhaps, and a skinny one in London for £3.50!

“The third thing was that they needed to protect their brand: although they had invested heavily in it, there was no food safety protection whatsoever. The petrol station operators had no experience of handling or selling food – they had effectively just closed down their MoT shops and opened forecourt shops in their place.

“No-one had any real idea about how the food or where it was being made. Shell understood the need to do it, but they didn’t want to have a team of food technologists, product development chefs, food logistics specialists, and so on, so they asked

Jeremy Simpson. Commercial Director

Ben Simpson, Customer Service Advisor

www.sandwich.org.uk September 2014 19

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PROFILE my father to set up a company that would be able to do these things for them, effectively becoming its food department - which is what we still do today.

“So we set about first of all securing the supply chain, ensuring all our manufacturers were audited and the distribution chain was tight and wellmanaged; and then started to develop products, order all the raw materials centrally so that we could control the safety of the raw materials as well as its quality and consistency, and put it into the same packaging.”

Initially it had to develop a set of minimum standards for sandwich manufacturers. At the time there was no BRC, EFSIS or British Sandwich Association. It recruited a skilled food technologist who was able to develop a code of practice by which all its manufacturers would operate. I “It’s important to say that when we first set the company up it was to handle all food service products – it was about bridging the gap between basic convenience retailing where you took a can of coke and a packet of crisps and put it on the shelf, and at the other end of the spectrum, a café.

“Food Service Management for Retail was our strapline, so our focus was initially about finding somewhere in-between, where you could sell food that was ready to eat and fresh, but pretty much pre-packed or preprepared.

“But very quickly our focus changed to sandwiches, because the industry simply exploded at that stage.

We were witnessing double-digit growth for many, many years.”

With the manual and a code of practice established they set out to find 28 sandwich manufacturers up and down the country which would comply with those standards.

(Interestingly, it was partly this experience that also led Patrick Simpson to work with Jim Winship – they had both collaborated previously in the pizza industry – on establishing the standards for the British Sandwich Association.)

“Many of the manufacturers were very small at that time and were already existing manufacturers for Shell. I remember visiting a couple in Scotland with my father that were effectively making sandwiches on a couple of tables in a lock-up or a garage, so obviously they weren’t

going to pass the test!”

For the remainder there were some real opportunities to pick up a chunk of new business. “We would do a lot of the work for them, including plenty of guidance; we would draw up factory plans for them, and we used to work with equipment manufacturers to find the best deals because we could getter a better deal as a collective and they were all trying to build small businesses.”

It was perfect timing as the sandwich market quickly started to go into overdrive and from ‘89-’96, the main focus of the business was on keeping up with this new demand for sandwiches and related products.

As time went on they started to win other business in addition to Shell’s, particularly since they were the only option for a national supply. There were some large sandwich manufacturers who were supplying the likes of Sainsbury’s and Marks & Spencers, but they were way too big to start supplying convenience stores and petrol stations.

“We picked up business from customers such as Dillons and T&S Stores; Woolworths were also an important customer for a while and we worked with Spar – it was very much forecourts and convenience stores in those days.”

Throughout this growth period many of the 28 sandwich manufacturers were becoming bigger

Next issue:

FSC launches into Europe.

20 September 2014 SANDWICH & SNACK NEWS

and also hungrier for more business – there was quite a lot of competition between them; some of them were strong performers and some weren’t so good. So that initial base was whittled down quite quickly over those first eight years to the point that it was dealing with around five or six who were all starting to get more professional in their approach.

The business started in the family home and then an extension was built to house it. It eventually took over the whole house before setting up in purpose-build offices on the local business park in Cheddar.

By ’96 it was providing much more than just product for Shell. “We were responsible for the food safety training of over 10,000 of Shell’s forecourt staff; we were commissioning and opening foodservice areas, working with them on the design and layout of the shops, making recommendations and commissioning equipment, as well as providing training on how to operate it. We were also working with them on their distribution set-up and software ordering systems, so it was an all-encompassing service you might say.”

Then in ’96 came another major breakthrough. Shell ran what it called the DINC Seminar in Brussels (Development and Implementation of Non-fuel Concepts), and invited Shell retail operating companies from all over the world to present Global bestpractices.

FSC attended as the only non-Shell concept. They were on the verge of a major expansion of the business into Europe.

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PACKAGING/L ABELLING

Huhtamaki launch new Taste takeaway packaging range Huhtamaki has created a takeaway packaging range for operators called ‘Taste’.

Suitable for both hot and chilled foods, the lightweight takeaway range includes hot sandwich packs, food to go boxes and pizza boxes.

Manufactured from paperboard with a PET lining, with leak-proof webbed corners, the food to go boxes are available in small, medium and large sizes; operators can also choose to order containers with or without a window and vents.

For hot sandwiches, these fluted insulation paperboard takeaway packs have a greaseproof lining and keep the food hotter for longer whilst providing customers with a convenient on-the-go eating option. Cool to the touch, the handheld pouches are also suitable for wraps, and can be customised for branding.

Also made from paperboard with a PET lining

are the Taste pizza boxes, available in quarter, half and full sizes. All feature window and vents so the contents within can be clearly presented to customers. The packaging is designed to keep the product

inside hotter for longer without making the item uncomfortable to hold.

The range is available in kraft brown and customised printing for corporate branding.

All products in the range are made in the Blackburn factory and complement existing products already manufactured by Huhtamaki to provide operators with a complete takeaway food and drink packaging solution.

The company has also launched ‘mmm…’ paper portion pots, available in four sizes – 8oz, 12oz, 16oz and 32oz.

Suitable for hot or cold, sweet or savoury foods, and offering good heat retention to help keep contents hotter for longer, they can be fitted with a tight fitting plastic lid to help prevent spills or a vented paper lid to allow for effective steam venting.

The containers are also available in plain white, with a choice of paper or plastic lids.

For improved convenience, containers and lids are even supplied in a user-friendly combi-pack, which is great for establishments with limited kitchen space.

Two New Bloomer Bags + Insert from Planglow Planglow has added new Bloomer Bags to both its slate-look Gastro brand and rustic Natural Collection.

These offer a high street style presentation for premium or specialty bread sandwich ranges - as well as cakes, cookies, pastries and pies.

The Bloomer Bags support increased profit margins due to their high end - yet cost effective - look which comes at a fraction of the price of laminated bags, says the company.

An insert is available for both products aiding the insertion of sandwiches into

the bag whilst minimising handling. The Bloomer Insert also offers additional support and rigidity whilst storing in the chiller.

The Bloomer Bags are

22 September 2014 SANDWICH & SNACK NEWS

made from 100 per cent biodegradable materials: a strong, grease resistant paper with a plant-based biofilm window that’s certified home compostable.

The Bloomer Bag Insert is made from a food grade biodegradable board.

To further compliment the Natural Bloomer Bag, Planglow have added a new and uniquely shaped 16-persheet small rectangle label to its Simple Natural label range. Suitable for deep-fill wedges, salad packs and more, with its mix of sharp and rounded corners, the product offers a subtle design twist for rustic packaging.

For more information, please visit www.Planglow.com.

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SANDWICH DESIGN

Top My

Sandwich CATHERINE LEAR: SANDWICH DEVELOPER OF THE YEAR

It takes a special talent to create a really brilliant sandwich and EAT.’s Catherine Lear, recently did that, winning the title of Sandwich Developer of the Year. Simon Ambrose talked to this rising sandwich development star

W

hat makes a good sandwich designer?

It’s an intriguing question but a tough one to answer.

Certainly a good academic background in food science helps, as does a real passion for food and a good working knowledge of how complementary tastes work together. But if it were that simple, great sandwich artists would be two a penny rather than as rare as hen’s teeth.

No, when it comes down to it, there’s always that special ingredient – the ability to conjure up a little fairy dust when it comes to designing an absolute winner.

That’s certainly been the case with our current Sandwich Designer of the Year, EAT. food developer Catherine Lear, who blew Sandwich Designer of the Year judges away in May at the competition in London to win the coveted trophy.

24 September 2014 SANDWICH & SNACK NEWS

Her stunning toasted Prosciutto and Asparagus Melt, made using Dell’ami mezza sandwich pesto with mozzarella slices, prosciutto, and grilled asparagus spears in a sliced sour dough, wowed the panel with its overall simplicity, but great combination of tastes – exactly what she set out to do.

The achievement was even more considerable when one considers that she’s only worked in food to go for just two years, and this was her first competition.

It’s one thing to come up with a wonderful recipe, but it’s another thing altogether to put it all together when you’re in the thick of it. She had already experienced the ‘white-heat’ of the judging process at her previous regional south-east heat, but the scrutiny of the final is always so much more intense

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SANDWICH DESIGN

Not surprisingly she admits to having to overcome a certain amount of nervousness, when she had to present her finished product to the judges for their scrutiny - celebrity chef Aldo Zilli, Waitrose sandwich buyer Roxanna Bennett, Mark Arnold, a developer for sandwich manufacturer Tasties, and Victoria Green.

“I’d practiced putting it together quite a few times but it is so much more nerve-racking when you know people are watching you, especially when you’re trying to think of the right thing to say to the judges.

Everything went well though on the day and everyone there – even other competitors were so friendly.”

The winners of each of the ingredients categories were announced during the early evening, leaving the finalists in suspense to the

last, as the overall Platinum winner was announced on stage during the Sammies Awards ceremony.

Catherine had been fairly confident that she’d make the finals, but was genuinely shocked when her name was called out by Aldo Zilli.

“I was really on a high for quite some time – it was really exciting. Everyone who was there from EAT was so delighted as well.

The trophy has been on a shelf in the office where our team sits since then.”

How did she come to enter the competition? “We were contacted initially by the British Sandwich Association’s Pam Sainsbury and it seemed like a nice idea to have a go, particularly as sandwiches are such an important part of our range.

“My thinking when I set out with my entry was that I really wanted to focus on big, bold fresh flavours, delivered quite simply – something I would like to eat myself really and go back for again.

“I came up with the foundation quite quickly but then in the kitchen it took me a while to get it right. I wanted the sandwich to be really fresh, even though it was toasted,

so I had to work on keeping the asparagus a little crunchy, as well as keeping a good balance between the flavours, so none of the ingredients overpowered the others. I wanted all the flavours to shine through.”

Now undoubtedly a rising star in food to go, I wondered how she’s managed to make her mark in this fast moving industry so quickly?

Catherine actually studied to be a dietician at University but when she took a food development placement she realized her real passion was in making and designing food.

After graduation, she started her career in developing hot eat desserts at Greencore in 2010, before moving into food to go at EAT. as a food developer in 2012. “Food to go is such an exciting sector and such a big product group that I felt that was where I wanted to go with my career. I think EAT.’s offering is really exciting; there’s such a big range of products available and I felt that they were really picking up on food trends.”

Over the last couple of years she has already started to make an impact, helping out on relaunching their ciabatta Toastie range, for instance. She looks back at one particular product with pride - the Firecracker

Chicken. “I really liked the combination of flavours; I thought it worked really well and it’s been a real commercial success.

“I now work on the development of quite a wide range of products such as soups, crisps, and cakes, as well as different sandwich products such as baguettes and bloomers. It’s so different from what I was doing before in my previous job because you’re so involved in developing the overall concept – not just the food itself but also how its merchandised and displayed in store.

“All the customer comments are fed back to us – we take everything on board, and it’s great when you get a positive response.”

Is she going to rest n her laurels now as far as competitions go? ‘No, I think we’ll definitely give it a go again next year but we’ll have to wait and see what the categories are next year before we start thinking about it.”

So what are her key influences currently. She believes that Middle-Eastern flavours and wraps and flatbreads are very much a key trend currently; Peruvian and Brazilian flavours are also starting to shine through and she hopes to do something along those lines. “I’ve done some travelling in south-east asia, but I’ve never been to South America, although I would really love to go.”

New trends apart, she says it’s essential to keep developing much-loved classics such as a “really great cheese and chutney sandwich.”

What’s her own personal favourite sandwich? “I’m a big fan of the salt beef sandwich – salt beef with hot mustard and gherkins. I just love that mix of saltiness, heat and pickles.”

www.sandwich.org.uk September 2014 25

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HOT to TROT HOT FOOD

Hot food to go is an essential part of a sandwich bar’s armoury and with the autumn approaching, now’s the time to ‘turn the heat on’, says Simon Ambrose

I

gnore it at your peril: hot food is now undoubtedly the sandwich and café bars’ secret weapon and as the autumn approaches, now is the time to start firing up.

Consumers want hot food in spades and the colder the weather, the higher the demand for hot soups, hot wraps, and sandwiches, toasties, melts, pies and pasties, hot pots, stews and noodles, all underlined by a good bake-off offer with fresh baked baguettes and croissants – the sky’s the limit.

It’s hard to think of a time when hot didn’t trot in the sandwich bar environment, but going back ten years ago, it was still a largely ‘cold’ environment.

Now we’re hearing about a landslide trend when talking to key figures in the sector. A recent chat with Abokado’s founder Mark Lilley, for example, revealed that hot food has reached over 40% of their sales … although it wasn’t always that way, as he explains.

“If there was a weakness we had in the first few years it was that we didn’t realize initially that we needed a compelling hot food offer to iron out seasonality. People’s habits have changed utterly, and like most I wouldn’t dream of having a cold sandwich on a cold day – it’s got to be a hot pot or a noodle pot.

Now hot food is over 40% of our total sales, and it’s a massive driver of our likefor-like sales.

“We have smaller sizes as well with a lot of our hot food products, which particularly appeals to our women customers.”

What’s particularly striking is that far from being a lunchtime attraction, hot food is now a must all-day offer, beginning with breakfast and running throughout the day, driven by the increasing frequency of snacking occasions.

Hot food to go breakfast items are certainly expected by the growing numbers of ‘early bird’ customers who are abandoning home breakfasts. Sales of

porridge, hot bacon and sausage rolls, and hot wraps are in big demand and key items on the menu.

But sandwich bars are also converting ever higher percentages of their menu over to all-day hot food.

At TRADE, the sandwich and café bar opened by industry veteran Frank Boltman in the east end of London earlier this year, they are majoring on all-day hot food. Breakfast starts with the usual suspects and then it’s on to an all-day bacon or sausage in a cholla roll; organic free range eggs on sour dough toast; a cooked breakfast with a range of itemized lines; chorizo, chilli and eggs; moving on to their deli favourite Reuben with smoked pastrami, house sauerkraut, swiss cheese and a trade secret sauce in rye bread and other lunch items.

Quality hot food is so important that they’ve even got their own meat smokery

26 September 2014 SANDWICH & SNACK NEWS

behind the new shop and they get their brisket from an artisan supplier in Devon. Also on the deli front, there’s chicken soup with matzo ball, very popular Lobster Roll; a slow cooked port and apple slaw with a cider dressing on a brioche roll; pancakes, a tuna melt … the hot list goes on and on.

Cook & Garcia, the award-winning Richmond independent also has a big hot range, including a gourmet roast meat sandwich, which changes on a daily basis, freshly-baked baguettes and a range of stunning home-made soups.

It’s not only foodservice where’s there’s a lot of hot, but retail has also moved into the trend massively as well. As Tesco, for example, their latest move is to bring their full sandwich range to the front of the store – including breakfast rolls and hot sandwiches.

M&S’s Food To Go trial concept, with shops open at Baer Street and the Westfield Shopping Centre, both have a large range of hot sandwiches heated in a MerryChef oven. These range from a Steak Ciabatta, Beef Burrito, as well as an Egg and Bacon Muffin and Croque Monsieur Club.

Just a small selection from those offering hot products. So, if you haven’t yet climbed on the hot bandwagon, it’s high time you did.

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HOT BEVERAGES AND EQUIPMENT

A readymade

hot chocolate machine is a ‘must’ A hot chocolate machine provides the ideal solution for caterers looking for a real point of difference, says Scott Duncan, Sales Director at Carpigiani UK Despite strong competition in the hot beverage market, the sale of hot chocolate has remained a strong and important source of income for many establishments around the country. A product adored by children and adults alike, hot chocolate provides a warming, homely feel, while the intense chocolaty flavour is able to satisfy a craving for something sweet.

It is essential however, that caterers are able to produce the right consistency and flavour to ensure customers come back time and time again. Hot chocolate is often viewed as an indulgent treat for customers when away from home, it is therefore crucial that those serving can maintain consistent high quality to ensure repeat business.

To provide a flavour far more satisfying than powdered instant hot chocolate that is so frequently used in establishments, utilise a readymade hot chocolate machine to give a real point of difference to your offering.

Not only will it produce delicious, rich hot chocolate but it will also tempt the customer by showcasing the product in best possible way. An additional benefit is that the luxury hot chocolate allows caterers to provide ‘added extras’ as toppings to accompany the beverage.

Marshmallows, whipped cream and even chocolate flakes are favourites and can be used to gain additional profit.

For indulgent, warming hot chocolate use the Carpigiani

‘Chocolady’ machine to create a truly gourmet beverage experience. Its special bain marie heating system prevents the chocolate from burning and ensures even, natural cooking to keep the taste, density and smell of the product in perfect condition. Heating up in just 15 minutes, the circulating paddle stirs and tempers the chocolate mix into a thick and rich hot chocolate drink – a process that can be seen through the transparent bowl.

Compact, and easy to maintain and keep clean, the modern design makes it the perfect addition to any establishment’s countertop, where it can be left on the display or used behind the scenes to provide customers with a delicious, rich and creamy hot beverage.

New Arabica blend from Drury Tea and Coffee The Drury Tea & Coffee Company, London-based speciality tea blender and coffee roaster, has announced an addition to its range of espresso coffee beans.

The new blend, called Cuidado Riserva, uses all ethically sourced pure Arabica beans. formulated from some very special coffees, all of which are grown on Rainforest Alliance Certified farms.

The blend is a mix of South and Central American coffees and East African beans. It is roasted

light/medium to optimise the flavour characteristics of the blend. Drury’s tasting notes describe it as

28 September 2014 SANDWICH & SNACK NEWS

spicy with intense red berry flavours. It has balanced citric acidity and a sweet caramel finish.

The name ‘Cuidado’ comes from the Spanish word for ‘care’ and it reflects the aims of the Rainforest Alliance in conserving biodiversity and ensuring sustainable livelihoods by transforming land-use practices, business practices and consumer behaviour. In turn, the word ‘Riserva’ is a pointer towards the quality of the beans in the blend. It is available in outers of 6 x 1Kg and the list price of £21.70 reflects the superior nature of the beans in the blend.

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HOT BEVERAGES AND EQUIPMENT

The new Buffalo Auto Fill Water Boiler With the benefit of a constant supply of fresh boiling water, and enhanced efficiency levels from superior insulation and the latest manufacturing techniques, auto-fill boilers are more popular than ever, with establishments seeing operating costs reduced in comparison to older models.

The new Buffalo Auto Fill Water Boiler with filtration from Nisbets comes with a range of useful features making it ideal for outlets looking for modern and efficient boiler.

removing and replacing it quick and easy Once plumbed in the Buffalo Auto Fill Water Boiler has a 31 Ltr per hour output which can fill up to 206 cups - ideal for busy outlets.

These include…. . Intelligent filtration system helping to reduce scale build up and improve water quality . A touch controller with on/off switch making it both easy to use and to wipe clean . On/off LED and "Change Filter" warning light . The filter is also situated at the front of the boiler to make

Sielaff launches new Siamonie bean-tocup machine

New aesthetics for rancilio classe 7 The Coffee Machine Company, UK distributor of top end commercial espresso machines from leading Italian espresso machine manufacturer Rancilio, has announced a remodelled Classe 7, its best-selling model.

CMC has been importing Rancilio traditional espresso machines for over 20 years and the Classe 7 is the workhorse of the range. It is available with 2 or 3 groups in automatic or semiautomatic models. The latest version retains all the innovative features, but new is a fully automatic self-cleaning function, Rancilio ‘Easy Clean’. This takes the backache out of end-of-service cleaning by automatically back flushing the group heads.

The machine also features redesigned ‘bumper’ panels made from scratchproof polymer and a mirror polished stainless steel finish for the command panel, drip tray and rear body panel. Rancilio have, in addition, added chrome plated zinc alloy group head covers.

The new Classe 7 is available

with two or three group heads and there is also a Compact 2-group unit to save counter space.

Organic milk can give a point of difference When it comes to coffee, milk matters - particularly for varieties such as lattes and cappuccinos where it makes up a large part of the beverage.

And whilst the quality of the coffee itself plays a huge part in the overall taste, the milk that is used is also an important aspect – and one often overlooked.

Using an organic milk such as Rachel’s can give outlets a key point of difference, and demonstrates a commitment to quality as well as adding value to your hot beverage offering. Many outlets will highlight that their coffee beans are organic and Fairtrade, but then mix it with normal milk. Any operator that wants to seriously highlight their organic capabilities should be using an organic milk.

Rachel’s Organic milk is available in 1 and 2 Ltr formats.

30 September 2014 SANDWICH & SNACK NEWS

The German manufacturer of top end bean-to-cup espresso coffee makers, Sielaff, has announced the launch of its latest bean-to-cup model, the Siamonie.

This builds on the success of the Company’s Piacere model, which has been the company’s best seller for several years. The new model uses top quality components, largely made in-house by Sielaff to traditional German standards of workmanship.

It offers 34 freely programmable drink selections from a 30ml ristretto to 500ml of long black coffee. It features a fresh milk module with a choice of push-button or touch screen operation - all of which makes it perfect for use in sandwich and coffee shops.

Other model variants are available with a powdered milk hopper.

The Siamonie Touch Duo is equipped with a modern interactive touch sensitive operating screen in place of buttons and the screen is available in a choice of languages and may be personalised with imagery, logos and client-specific text.

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SOUP

Sandwich bars must keep pace with global flavour trends Soup flavours with an international twist are currently hot favourites amongst consumers. It’s vital that menus reflect world cuisine

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andwich bars need to keep pace with global flavour trends if they are to compete successfully with what’s readily available on the high street and offer great taste, great value and great choice!

That’s the view of David Colwell, Foodservice Controller at The Real Soup Co (TRSC), who says it’s vital that menus reflect the world cuisine which now fuels the appetites of ever more discerning customers.

Soup flavours with an international twist are currently hot favourites amongst consumers, says David, who advises caterers to revitalise their soup menus in preparation for the colder months ahead.

“Soup is a year-round favourite as it is a quick to eat, tasty, nutritional and value for money option, but never more so than when the temperature starts to drop!” he adds. “A creative, enticing soup menu will help retain regular customers, increase uptake and create a positive first impression. Great taste and value for money are always high on the list of purchase priorities.”

David recommends offering a variety of flavours to maintain interest, and suggests highlighting the benefits of the dishes to encourage sales.

“Keep your customers guessing with a different flavour every day or offer sample pots of new flavours and they’ll keep coming back

for more,” he says. “Also keep up with consumer trends – ‘hot’ flavours are very popular at the moment – and perhaps mix it up a bit by adding your own extras such as a pinch of fresh herbs, a swirl of soured cream or crème fraiche, or some crunchy croutons.

“You could also offer a daily soup special, and perhaps combine it with a sandwich for a satisfying lunch combo. Increasing your soup choices and offering a range of flavours will enhance your menu reputation, boost sales and help maximise your profit potential.”

David also advises caterers

to highlight the benefits of their menus – such as fresh ingredients, product innovation, nutritional information or special deals.

“Promote great flavours of the world with special meal deals and menu combinations, and use manufacturers’ merchandise and point of sale material to clearly signpost meal deals or to highlight your soup of the day,” he says.

“Soup is a nourishing, satisfying snack at any time of the day so a lively soup menu can help attract extra business and maximise sales.”

To satisfy the current trend for hot and spicy flavours,

The Real Soup Co has recently added three new ‘world’ recipes to its portfolio of premium quality fresh chilled soups made exclusively for foodservice. Spicy Bean, Tomato & Chipotle and Moroccan Chickpea are the latest additions to the company’s range of contemporary flavours but for those who prefer more traditional tastes, The Real Soup Co also offers classic winter favourites such as Spiced Carrot and Spiced Parsnip & Honey.

The advantage of fresh chilled soup over homemade, says David, means that caterers can save time and resources on preparation and serve a consistently high standard of product with daily specials and no waste. A fresh chilled product will also help avoid unwelcome seasonal fluctuations in the cost of raw ingredients.

All TRSC’s soups are free from artificial colours, flavourings and preservatives, and most are suitable for vegetarian or gluten-free diets.

Offering all the taste and appearance of a fresh ‘homemade’ soup while being ready to heat and serve on demand, they’re available in handy 4kg (16 portion) microwaveable tubs for accurate portion and cost control.

“All you need to do is heat and serve and you have a really good quality soup just like a chef would prepare inhouse from scratch,” says David.

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Make a date for lunch!

Keep your diaries open for the lunch! show, an unrivalled opportunity to see 300 exhibiting companies and hear a host of top speakers Wednesday 24 September).

Hosted by Wendy Duncan, R&D deploy manager at Unilever Food Solutions, the session is designed to help all foodservice operators (no matter their size) prepare for the changes. Under the new law, it is a legal requirement for allergen information (the EU’s Top14) to be provided for all foods that are sold onsite (non-packed or prepacked for direct sale).

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his year’s lunch! trade show, which returns to the Business Design Centre in London on 23-24 September, will feature 300 exhibiting companies showcasing a wealth of new food and drink products, packaging, equipment and technologies.

The show also features a number of big industry names from across the food to go retailing and contract catering industry.

The show’s Working lunch! Theatre (sponsored by Magrini) already includes previously confirmed sessions

by Henry Dimbleby, cofounder of Leon and a founding director of the Sustainable Restaurant Association, Steve Flanagan, UK marketing and category director at Starbucks, and Sarah Doyle, brand director at EAT. Also joining the 2014 lineup are Corrado Accardi, founder of Pizza Rossa, Darren Westlake, CEO and co-founder of CrowdCube, Martyn Herriott, chairman & executive director of Beverage Standards Association, and Cyril Lavenant, director of Foodservice UK and France at The NPD Group.

Crowdfunding – the future of food-to-go?

Thanks to its universal appeal, food and drink has proved to be one of the most popular categories of crowdfunding investment, offering brand new start-ups (and established businesses) an alternative way to get allimportant funding. And Pizza Rossa is a stand out example of how successful an

alternative it can be.

Founded by Corrado Accardi, the company made headlines last year when it broke the European record for equity-based crowdfunding for a start-up, raising £440,000 in 17 days from 119 investors through Crowdcube. Since then Accardi has opened his first gourmet pizza al taglio grab and go outlet in London’s Leadenhall Market and is planning more openings by the end of the year.

Accardi will be joined by Darren Westlake, CEO and co-founder of CrowdCube – the first equity crowdfunding website in the world, in the Working lunch! Theatre at 4.20pm on Tuesday 23 September.

Allergens legislation update The EU’s new Food Information Regulations (FIR), which come into effect in December, are also the subject of a timely update at lunch! (4.20pm, on

Don’t miss the Café Life Awards This year, as well as exhibiting at the lunch! show (stand M243), the British Sandwich Association and Café Life will be teaming up with lunch! to host the re-named Café Life Awards.

Now in their fourth year, the Café Life Awards 2014 will also be including the finals of the Café Sandwich Challenge and the Tetley Afternoon Tea Experience Challenge live from the Working lunch! Theatre.

To book your place at the Café Life Awards 2014, just go to the Awards section of www.thecafelife.co.uk The Awards will be held at the Mermaid Conference & Events Centre, River Rooms, Puddle Dock, Blackfriars, London EC4V 3DB on Tuesday 23 September, the first evening of the lunch! show. You can keep up to date with all the goings on by following @CafélifeAwards on twitter and use the hashtag #CLA2014

32 September 2014 SANDWICH & SNACK NEWS

Other notable sessions include: · Engage, Grow & Profit with Social Media – Susanne Currid, Marketing Consultant and Social Media Coach, The Loop · Food-To-Go: London Versus the Rest of the UK – Cyril Lavenant, The NPD Group · How to Improve Hot Beverages and Profit in Your Business – BSA Panel debate chaired by Martyn Herriott, Beverage Standards Association.

The full Working lunch!

Theatre line-up is available to view on the show’s website at www.lunchshow.co.uk/wpcontent/uploads/lunchTheatr e.pdf.

The show’s free Keynotes, the popular 30-stand Innovation Zone, the annual British Smoothie Championships (sponsored

by Magrini), and the Innovation Challenge Showcase (offering a preview of all the latest new product developments) are all located on the show’s aptly-named Upper Feature Level.

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Lunch! new products

showcase

The lunch! show (23-24th September), as ever, provides a fantastic opportunity to see a huge range of new food to go products under one roof at the Business Design Centre. Here’s a selection of some of the best

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isitors to the lunch! show will be amongst the first people to see and try the new single serve pouch of Eat Natural’s NEW Toasted Muesli with Buckwheat (stand U116).

The pouch is an individual 65g serving of the naturally gluten free muesli. It has been designed specifically with the ‘breakfast on the go’ market in mind.

Alan Nuttall is showcasing its range of patented flexible foodservice systems (stand G11). The Flexeserve® Intelligent Chassis Counter System is a unique series of flexible link and lock modular counters, which can link a multiple number of modules from a single 32amp 3 phase supply, with an extensive range of heated, chilled or ambient Flexeserve drop-in displays.

The award-winning Flexeserve ZONE is a multi-tiered display unit with individually controlled temperature zones, using hot air convection or surface conduction for flexible hot food merchandising, which maximises product and display times whilst reducing energy consumption.

The Sweet Ideas Food Company (stand U108) will be launching their new Healthyideas snacking range, which complements their philosophy of offering a healthy balance between popular confectionery lines, snacking products and healthier ranges.

Packnwood (stand M212) will be showcasing its new range of street food packaging – kraft cardboard

boats for fish & chips, hot dog trays, newspaper style deli containers for salads and soups, paper cones, and wrap cups.

Posh Pasty Co (stand U205) is launching a new range of posh pies at lunch! All pies are hand-crimped, filled to the crust, served in 285g served in individual wooden pie cases and made with local Cornish ingredients. Plus, they also have a new range of Pasties and sausage rolls – including vegetarian options and range of different meats.

O-Me Good Juice Bar (stand IZ 15) is exhibiting its new healthy smoothies and raw vegetable juice with boosters and super boosters. New green juices include Green Goddess also known as the ultimate detox; Lean Green with Kale; and Veggie green.

New exhibitor Quibbles Limited

34 September 2014 SANDWICH & SNACK NEWS

(stand M441) is launching its new ‘free from’ range of sharer snacks, plus new single packs of nutritious snack mixes.

They are available in seven flavours, including Chilli Chilli Bang Bang!

(Indian hot chilli cashews and peanuts), and Honey, Nut Me Out! (Belgian chocolate honeycomb, honey cashews & hazelnuts.

Tri-Label (stand M101) is launching Tri-Label Online at the show, the award-winning, cloud-based labelling software solution that’s aiming to revolutionise the way food-to-go operators create and print labels.

Fully-compliant with the new food labelling regulations, Tri-Label Online is a ground-breaking system that enables caterers to print eye-catching labels with ease.

With the fruit and herbal tea market growing by 7.4% last year and health remaining a key consumer driver, Taylors of Harrogate’s fruit and

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herbal tea range, authenticated by the Royal Botanic Gardens, Kew, is a must stock for operators. Visitors who stop by the tea urn (stand M140) will get to sample Taylors’ best-selling Sweet Rhubarb, winter-warming Spiced Apple and citrusy Lemongrass & Ginger all analysed by Kew’s experts, ensuring authenticity, quality and purity.

Eco-friendly tableware supplies company Little Cherry (stand A200) is introducing its new biodegradable natural coconut shell bowls for street food markets, pop up restaurants, or outside caterers. Durable, robust and reusable, they can be used in the oven, freezer and dishwasher. The half shell bowl measures 5" long by 3" wide by 2" deep (measurements will vary slightly from bowl to bowl) and are sold in packs of 10 for £8.99.

Vita Coco Coconut Water (stand M322) has extended its core 330ml range with a Lemonade variant. Vita Coco Lemonade (made from 100% natural coconut water mixed with fresh tasting lemon fruit puree) contains less sugar and has lower calories than other leading UK chilled still lemonades, it says. The coconut water used in Vita Coco Coconut Water comes from young green coconuts and is full of naturally occurring potassium and essential electrolytes.

Glen Dimplex Professional Appliances (stand M331) will be demonstrating the latest in display refrigeration, with its new Lec Commercial bottle cooler range (available in single, double or triple door variants). The powerful Titan Commercial 6-burner range cooker, and Burco’s popular range of innovative Auto-fill filtration boilers will also be on show.

The star of Matthew Algie’s lunch! offering this year (stand M110) is the new 2014 Winter Catalogue from its sister brand, Espresso Warehouse.

Containing a number of new seasonal drinks, visitors will be introduced to flavour combinations including Caramel Crunch Cappuccino, Nutty Caramel Latte and Mulled Spiced Chai Latte, all of which can be personalised with toppings and sauces. Matthew Algie will also be launching the reusable KeepCup. Radnor Hills (stand G16) will be exhibiting its refreshing Heartsease Farm premium pressé range, which reflects the heritage of the farm in Mid-Wales and the company’s passion for great flavours. The drinks – including its recently launched Fiery Ginger Beer – are made using only the best available ingredients from the countryside, blended with Heartsease Farm’s own spring water, to traditional British recipes. lunch! 2014 will be the first presentation of Little & Cull’s new branding and the revealing of the Tom’s Pies rebrand and individual Pie packaging to existing and potential new customers (stand M413). Little & Cull – a leading supplier of premium frozen sous vide and prepared meals in the UK, will be offering tastings of its range of delicious terrines (including new Smoked Ham Hock). Whilst Tom’s

Pies will be sampling new Beef Madras Pie and its range of mini pies in Chicken & Herb, Steak & Ale, and Chicken & Ham. Celebrating 50 years in business, Reynards UK’s stand (M312) at lunch! will be filled with an array of food to go products. These include salad containers, Tamper Evident containers, cellophane block bottom bags, disposable hot and cold cups, window bags, SOS bags, soup containers as well as its range of completely compostable packaging.

New exhibitor GrantCaffè – Dutch Artisan Coffee (stand U223) is launching its coffee brand on to the UK market at lunch!. The range includes decaf espresso blends, classic espresso blends, premium espresso blends, single origin espressos and exclusive single origin espressos. They will also be showcasing GrantCaffè Premium Tea Leaves range and in-

Come and see us at the lunch! show Make a point of calling in on the British Sandwich Association and Café Life stand (M243), where you can get details of membership of both associations and also subscription to both International Sandwich & Snack News and sister publication Café Culture.

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house produced, fully automated tabletop bean-2-cup espresso machines, especially designed for smaller retailers.

Scribbles’ new launch at lunch! is Artic Deli – a premium range of filled hot deli items including Croque Monsieurs, Paninis, Wraps and Burritos (stand A319). Distributed frozen with 6 months shelf life, retailers simply defrost and heat to serve. Can be heated in oven, Panini grill or a turbo chef.

Metcalfe’s skinny Topcorn has ‘popped’ out another flavour to join their topcorn range – Metcalfe’s skinny Topcorn White Cheese. The new flavour takes its inspiration from the US where ‘White Cheese’ is hugely popular. This concept hasn’t yet graced the UK snacks market, until now. The new flavour variant has a creamy texture whilst being 114 calories per serving (with no artificial colours or flavourings).

Maynard House Orchards (stand M547),the award-winning Suffolk apple juice producer, teamed up with one of the best citrus fruit growers in

Valencia, to launch Maynard House Orange and Clementine Juice earlier this year. This smooth juice, which contains no pulp and no additives, is available in 200ml bottles.

Tanpopo Japanese Foods (stand A107) has added several new additions to its range, including grilled Salmon and Miso Ramen Noodle Soup and, a new vegetarian option, Bamboo & Shitake Mushroom Tom Yum. Tideford Organics (stand M231) is launching a new range of mouthwatering ‘free from’ autumn soups.

These gluten and sugar free, organic soups are available in three delicious flavours - Winter Beetroot Soup with Curly Kale, Sweet Potato Soup with Chia Seed and Quinoa and Red Lentil Soup with Apricots and Crushed Chillies. All of their products are gluten free, organic and low in fat and salt. They also produce vegan and vegetarian products.

Eco packaging and labelling experts Planglow (stand G9) is demonstrating its fully Food Information Regulation (FIR) compliant labelling software: LabelLogic and NutriLogic. Having

received updates ahead of new food labelling laws that come into effect this December, the software - plus new label designs - ensure producing legislatively compliant labelling remains a simple and speedy process.

Planglow is also showcasing a wide range of new grab and go products developed specifically to support delistyle and street-food offerings. This includes a brand new collection especially for hot foods.

Unilever’s tea experts have developed Tea Fusion, a way to serve a perfectly brewed cup of loose leaf tea.

Tea leaves “dance” in the machine’s brewing chamber, guaranteeing the ideal balance between water temperature, brewing time and movement, delivering the perfect cup of tea (stand A105). The 12-strong range of teas and infusions are handpicked and sealed in air-tight capsules, to complement the brewing process, and the teas are all fully Rain Forest Alliance certified.

Mornflake (stand M308) is showcasing its new and innovative Superfast Pots range. Offering the

Anchor Catering Ltd has been producing the highest quality sandwich products since 1998.

We pride ourselves in excellent customer service, delivery accuracy and the consistency of our extensive range of over 100 freshly made, filled breads and salads.

Our ingredients are selected through reputable and accredited suppliers that guarantee the finest quality to fill our breads.

We deliver using our own fleet of temperature controlled vehicles across London and the South East of England, always on time for our customers to begin selling and maximizing sales.

If you would like to find out more about Anchor Catering visit our website or simply give us a call.

Tel 01233 665533 • email mail@anchorcatering.co.uk web www.anchorcatering.co.uk

To advertise call Paul Steer on 01291 636342 September 2014 37

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convenience of a dry, ambient product, made with skimmed milk powder, it turns to a delicious, readyto-eat bowl of cereal and milk, by adding a splash of cold water. Complete with an integrated spoon, Mornflake Superfast Pots are available in four variants, including Granola, Oatbran Flakes, Fruit & Fibre and Muesli.

Better Bakes (stand IZ20) is launching its innovative ‘Gorgeous! Guilt Free Goodies’ range, which includes Oaty Flapjacks, Yummy Chocolate-Chip Flapjacks, Fudgy Brownies and Soft & Chewy Chocolate-Chunk Cookies in both singles and multipacks in SRPs. They are 30% reduced in both fat and sugar and deliver all the taste and texture of an indulgent treat (free from artificial colours, flavours and hydrogenated fats).

RAP (stand M318) is showcasing two of its industry-leading products: AirRap and HandRap. AirRap takes hot food-to-go from manufacture, to oven, display, and finally to the consumer, using a single piece of packaging.

HandRap is a bespoke product for hot and cold food-to-go products, offering complete flexibility to our customers. Both products save operators time, money and optimise food safety, it says.

Glebe Farm Foods (stand U222) has expanded into foodservice. Their gluten free offering includes 5kg bags of porridge oats, muesli, granolas, flours, homemade ‘loaf’ style cakes, ice cream cones, granola snack bars, cake and bread mixes, and beer and flavoured ciders.

URBAN eat, one of the UK’s leading chilled food to go brands, is showcasing its new monthly specials at lunch! this year (stand

G13). Developed with “exciting” ingredients, the products have been designed to inspire the regular sandwich shopper and add something a little different to the chiller cabinet. The two varieties (which will change every month) will be listed in the ‘Posh Nosh’ and ‘Core’ ranges, which adds to its portfolio of over 100 sandwiches, wraps, paninis, salads, pastries, fruit, yoghurts and more.

New for this year, and unveiled for the first time at lunch!, visitors can enjoy the first look at new bakery brand Whisk & Pinny – exclusively from Freshfayre Chilled Food Specialist (stand M202). Handcrafted by family bakers, this premium range of indulgent treats has been specially created to tempt customers and drive sales.

New exhibitor Chiltern Foods (stand M548) specialises in the creation of classic, innovative and bespoke products. As well as a wide range of salads and sandwich fillings, they also manufacture scrambled egg and frittatas (in bulk and individual portions).

Chiltern’s new purpose built production facility at Heathrow can produce anything in boxes, bags or pots – including porridges, soups, noodles and spaghettis in both airline and larger sized packaging.

The Snack Ham Company Ltd (stand IZ-17) is launching a revolutionary new meat snack at lunch! this year, which is produced

38 September 2014 SANDWICH & SNACK NEWS

in a small hillside town nestled in the volcanic hills of Northern Spain. New SNACK HAM is high in protein, under 70 calories and contains less than 5% fat!

Coveris (stand M410) is will be showcasing its first combined offering since the acquisition of St Neots Packaging this year and includes paper board, rigid and semi rigid plastic packaging, labels and film. Tri-Star Packaging (stand M101) will be showing ground-breaking new concepts, including trendy deli pots range Tri-Pot, that offers superb on-shelf presentation to help food-togo retailers add more ‘zing’ to their takeaway offer, and clever one-fingered drinks carrier Handle-It, which enables customers to carry drinks when their hands are full.

Benders Paper Cups (stand M114) is showcasing its new Garda Embossed Insulated Cup at this year’s lunch! alongside its complete range of market leading paper hot cups. The UK’s only dedicated paper hot cups manufacturer, Benders will exhibit a full selection of iconic stock designs from its single wall and insulated ranges.

Manitowoc Foodservice (stand M336) is exhibiting the new eikon e4s from Merrychef, which has been designed to meet the needs of high throughput foodservice operators. The eikon e4s targets operators who are looking to reduce

cook times, cut operating costs, and enhance their store environment with a quicker, quieter, and more energy-efficient rapidcooking oven. teapigs (stand M530) is showcasing their new “graband-go” super power matcha green tea drinks that launched this summer. A perfect healthy addition to chiller cabinets, each drink contains a full 1 gram serving of teapigs matcha, blended with fruit juice and natural spring water, all inside a 330ml Tetra Pak carton.

Rational UK’s new SelfCookingCenter 5 Senses (stand M115) is put through its paces as chefs show how the new combi-steamer can cook everything from pies to pizza to pasta, from burgers to chips, even a full English breakfast – all at the touch of a button, and all with perfect results.

Jax Coco (stand U212) is a 100% pure coconut water drink sourced from coconuts in the Phillipines and Haina.

Made using a micro-filtering process to ensure a smooth taste, they will be showcasing new flavours natural chocolate and banana at the show.

Phat Pasty Co (stand A213) is launching Phat Soup, an innovative and unique concept for this year’s lunch! Show. The Soup Server provides a self serve soup offer, with up to 12 hours hot holding. Soups are nutritious and supplied in ambient pouches. The operator has full HACCP read outs and a self clean system.

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First launched in 2013, the award winning CocoMojo (stand G21) has undertaken a relaunch with three unique flavours and a radical new look! The CocoMojo drinks range combines the remarkable health benefits of coconut water, coconut milk, tropical fruits & botanical herbs.

The Heated Line from ELLER foodPackaging GmbH (stand IZ-6) is a new packaging range approved for safe use in hot cabinets according to EU-standards.

All products are made from recyclable materials and were specifically designed for the grab-and-go market.

Additional features as tear-off perforation and self-seal ability provide the consumer with an added benefit.

With its brand new team of investors and their creative and marketing team, Exquisite Handmade Cakes (stand U106) are now able to offer bespoke marketing material to customers.

Square Pie, the UK’s original gourmet pie company, has launched a range of mini pie ‘Canapies’ (stand A204). Available in flavours including Steak & ale, Chicken & mushroom, and BBQ Bourbon beef.

They will also be showcasing their wider range of awardwinning classic British pies.

The Coffee Machine Company (stand M121) is demonstrating two new machines this year: the new Classe 11 Flag Ship Traditional Espresso Machine from world renowned Rancilio, and the new Egro Zero entry level Bean To Cup Machine, which is suitable for applications of 100 coffees per day.

The PERKIER Foods Ltd (stand IZ-05) range includes Porridge pots – just add hot water for breakfast on the go. High in fibre, low in saturated fats, they are a good source of protein, which keeps customers fuller

for longer. Also showing: low or no added sugar Tiffin and Rocky Road bars.

Dina Foods’ Paninette Ranch Style Breakfast Sandwich (stand G8) is available frozen for immediate consumption when defrosted. This fully cooked product is made with Paninette flatbread, and filled with egg, sausage, beans, and an American style sauce.

This sandwich will add profit to quick service catering with or without limited cooking facilities, it says.

Koyu Matcha Green Tea (stand U104) is bringing its new matcha green tea lattes to lunch!, which have already been incredibly successful in Ireland. One of their customers sells 700 of these per week from one small cafe!

Consett Popcorn Company Limited (stand M349) is launching a new gourmet popcorn brand with instant 'shelf appeal' and an affordable price tag at lunch!.

The five new flavours in the range are available in retail single serve packs that show the authentic kitchen cupboard ingredients. They are also offering new own label options.

EPOSability (stand A300) specialises in providing, delivering and supporting IT solutions and professional services for the hospitality industry. They have partnered with the world’s leading hardware and software vendors, and together have delivered large projects for SME's through to large FTSE 250 companies. orderbird AG (stand U112) is showcasing its multi-awarded iPad POS system. orderbird saves caterers time, money, and stress. Customers’ say that the EPOS saves them 1:45 hours/week and boosts profits by 10% thanks to increased efficiency and operational improvements.

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PROFILE

farm Down at the

Farm shops are increasingly extending the duration of customers’ stay and spend with successful sandwich and café bars. One such is award-winning Midlands farm shop Becketts Farm. Simon Ambrose paid a call

A

big new area of growth for the sandwich market in recent years has been in the farm shop sector. Farmers have been increasingly diversifying to find new income streams where there’s an appropriate site, and customers have been flocking to them.

Many have started to include very successful cafés, sandwich bars and delis to keep them ‘fed and watered’, as well as a variety of other shopping elements and entertainments, all designed to provide a comprehensive customer ‘experience’ and increase the duration of the stay.

One such is Becketts Farm Shop, at Wythall near Birmingham, just a mile and a half from the M42, one of the most successful such ventures in the Midlands – in fact, it’s a recent winner of the BBC Good Food Show’s Best Farm Shop.

This is a big farm shop site surrounded by 950 acres of farmland, with a number of the outbuildings converted from the former egg business that used to be there.

There’s a conference centre, a cookery school, which also doubles up as a centre where they also run team building courses, a restaurant, and any number of miscellaneous

special events throughout the week such as their Funday Mondays throughout the summer and a drive in movie – in other words, there’s a heck of a lot going on.

They also work with partners on the site, so there’s a resident florist in the farm shop, a large wholesale/retail warehouse offering non-food retail shopping in one of the outbuildings, a golf driving range, hypnotherapy centre, Pilates centre, a Fit Camp …. you get the picture!

The farm shop is just as comprehensive and here you begin to see that this is a competitor for grocery multiples, with a butchers, greengrocers with local produce sourced from across the Midlands.

Then side-by-side, along an extensive run of chiller cabinets, there are dedicated areas for a craft bakery (this supplies the sandwich bar with its bread and other carriers), an extensive deli area, the large sandwich bar, a separate café and a gift and goodies area.

I must admit to being genuinely surprised at the scale of the sandwich bar and the amount of customers it pulls in. Amazingly, 9 full-time staff and 1 part-time, work here, making made to order sandwiches and

“We also try to help out with unusual requests. At one time we had a customer who came in and asked for a Stilton cheese sandwich with pear. We tried it ourselves and liked it so much that we now offer it as a standard option as well!”

40 September 2014 SANDWICH & SNACK NEWS

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PROFILE

baguettes for a diverse mix of customers.

In fact, when things become hectic around lunchtime the queue can be literally snaking all the way from the point of sale to right around the shop. This sounds a problem, but the queue is very fast moving – and because there’s no cash handling at the counter (there’s a separate cash till area) this is a really hygienic operation with staff wearing disposable gloves.

As well as having a large captive audience busy shopping in all the different departments and working up an appetite, Becketts Farm is increasingly building up a reputation in the local catchment area as a great place to go for a cracking sandwich, least of all because you can park easily outside. For one thing, all the sandwiches, wraps and baps are made using wonderfully fresh bread made in the bakery just a few metres away - it offers a selection of 12 different types of bread baked on-site every morning in Becketts' Bakery, ranging from the popular crusty sliced white loaf to long granary

baguettes.

There’s also an extensive range of around 40 sandwich fillings, all on display in a vast chiller cabinet, which are made fresh every morning from local sources. If there is a particular filling that isn’t on display at the sandwich counter but is located in another department in the Farm Shop, the team makes the order up specially. The deli counter is literally only feet away with an amazing selection of cheeses, so customers only have to point and it’s in their sandwich! Many of the fillings come from local produce sold in the shop so Becketts can justifiably stress the provenance side of things to customers.

A lot of credit for the unit’s popularity has to go to sandwich bar manager Laura Berry and her team, who help the customers to mix 'n' match their favourite fillings to create their perfect lunch. She’s worked there for eight years – a number of the sandwich bar staff have been there for much longer – and it’s a mark of their experience that there’s very little waste on the fillings front, in spite of the large number of options. “It’s a massive range of fillings,” Laura agrees, “and they change according to customer preference and the time of year. Our popular spicy Indian Delight is a winter option, for instance – a shish kebab, onion bhaji, chicken pakora, mint yoghurt and mayonnaise filling.

“We don’t have a specials menu.

Customers tend to go for the tried and tested popular choices of chicken or cheese on the whole, but then they can have whatever they want with it – it’s entirely up to them.

“We also try to help out with unusual requests. At one time we had a customer who came in and asked for a Stilton cheese sandwich with pear. We tried it ourselves and liked it so much that we now offer it as a standard option as well!”

Let’s get one thing straight: we’re not talking gourmet sandwiches here in terms of overall sophistication not to detract from the offering at all. These are real world sandwiches from an operation that knows its customers, and that means keeping it fairly straightforward. There’s a really extensive chicken range such as Cajun Chicken; Lemon Pepper Chicken; tandoori chicken; chicken

www.sandwich.org.uk September 2014 41

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PROFILE

tikka; chill chicken; Mexican chicken – to name just a few. There are lines such as roast pork, apple sauce and stuffing and also a very popular hot range with baps including faggot with peas and gravy; and sausage, bacon & egg.

They’re also constantly developing new products. “If we’re trying something new, we’ll just experiment, have a little taste and if we like it, offer it out to staff, put it out to customers as samples, get their feedback and if they like it we do it,” adds Laura. “I also keep an eye open on what other sandwich bars do, but I must admit I’ve never come across anywhere else that does as much as we do,” she says.

There’s no portion control here.

This is one of those outlets where they look to please the customers with generous portions on the whole.

It might not get an accountant leaping for joy, but it builds up loyalty from customers and wins repeat business.

Pasta boxes are also a popular range, but surprisingly soup has failed to get off the ground here – customers just didn’t buy enough of it - and baked potatoes have also failed to catch on, which must be a first for a sandwich bar, as far as I’m concerned.

There’s also an increasingly popular breakfast baps range, which sells throughout the day. It’s also

worth saying at this stage that fresh food platters for businesses are also a growing part of the company’s turnover, with sandwiches and wraps, cooked meats and seafood, salad & fruit, as well as savoury and sweet options available. Becketts ask for 24 notice on order but will actually make them up at short notice at a pinch.

Children are also catered for with a ‘Kid’s Box’, drink, sandwich, bag of crisps and a sweet for £2.39.

“They’re really flying out at the moment,” enthuses Laura.

Unusually, as they’re in a rural location, there’s not much competition, other than from snack vans, which is a nice position to be in. The challenge now is to step up the marketing, particularly through social media, to get new punters in – even passing trade from the nearly

42 September 2014 SANDWICH & SNACK NEWS

M42 – to visit, and this is where the company’s recently appointed marketing manager Adrian Beckett comes in.

Son of the managing director Simon Beckett, and a marketing professional, he’s spent a number of years working in Croatia and Moscow and has now come back to the fold with lots of new ideas.

“We’re trying to make it more of a family destination, particularly at specific times of the year such as Christmas, Easter, Halloween, and summer holidays; we also hold regular food-orientated events to bring new customers in and it’s slowly starting to work.

Social media marketing is the biggest focus for the company currently, with the website currently being relaunched and Twitter, Instagram and other social media increasingly important. “It’s working for us. Our Facebook audience is 50% up on December last year; our Twitter audience is 40% up and web traffic is 65% up on the same period last year. With effort, and a focus on the right campaigns and consistency you’ll get the right results. It’s a lot more staff intensive but you’ve just got to keep pushing.

“What we’ve got to do now is bring it into a mobile format, suitable for tablets and we’re also looking at the possibility of doing on-line food sales.

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SANDWICH MANUFACTURER’S BLOG

Raynors’

sandwichporium It’s all been happening at Raynor Foods over the past few months. Marketing manager Tanya EverestRing sent us this blog All Digesting Nicely Now! Following on from my post in May about our target of sending zero food waste to landfill by the end of this year, I can update with the news that we’ve now achieved this!

Chelmsford has an anaerobic digester, and the people of the town and the surrounding area have been separating their food waste from everything else for a while now.

This food goes to the digester to generate electricity for the local area, rather than ending up in landfill. We had been sending our manufacturing waste to the digester since March this year, but to achieve our target of zero food waste to landfill meant tracking down all the waste streams in the business, and setting up robust systems to capture and separate the food from packaging, wherever it appeared in the business.

So now we sort everything before we throw it away, wherever it comes from. There are the same sorting bins in the staff room as in the ingredient preparation fridge and the sterilising room.

We even capture and separate all those odd, unsolicited food samples that randomly get sent in by mystery suppliers and end up floating around the offices looking for a home (chocolate covered beef jerky anyone?

Thought not).

Every week over a tonne of food waste that otherwise would have ended up rotting in landfill now goes to the local digester to be turned into green energy. The focus on environmentally friendly manufacturing continues however.

Watch this space for more green

thing as baroque folk music), and their concert at St Mary’s, Maldon, in Essex was wonderful – lively, different and performed with great warmth and charm. The Scottish folk songs were particularly well received.

Here’s a pic of MD Matt with Scaramuccia. For those of you who know Matt well, he is hiding his trademark bowler behind his back…he rarely goes anywhere without it!

Raynor's Tom Hollands

updates on how we are reducing our food miles on key ingredients in the next few months.

Sandwiches Sponsoring the Arts Raynors have supported the Maldon Arts Festival for a number of years now – it gives us an excuse to get out from the sandwichporium and do something a bit ‘cultural’ instead.

This year we sponsored a concert by a very talented trio – Scaramuccia.

They specialise in baroque music with folk elements (yes, there is such a

44 September 2014 SANDWICH & SNACK NEWS

Overheard at the Co-Op Sometimes you overhear nice things about yourself when you don't expect it. Overheard whilst in the queue at a Chelmsford Co-Op: a couple of builders, stood by the sandwich fridge, browsing.

'I don't know what to choose,' said the first.

'Have one of them Raynors sandwiches', said the second, 'they're supposed to be good.'

'You sure?' queried the first.

'Oh yeah,' comes the reply. 'They taste good even when they're old.'

The Co-Op don't sell 'old' sandwiches - but we know what he meant! Our tasting team always

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SANDWICH MANUFACTURER’S BLOG test our recipes to ensure that our sandwiches are still good to eat up right until the end of the use-by date.

It's nice to know that people know they can rely on a Raynors sandwich to always taste good too!

That’s a Big Sandwich!

It must be Friday if I’m posting random pictures…our newest delivery van (or, as I think of it, our newest mobile sandwich advertising opportunity), is sporting our biggest sandwich picture yet! It looks very smart, and is our first van to have our latest Sammie Award for New Sandwich of the Year mentioned on it.

Experience, part of the Cafe Life 2014 Awards which are judged at the 2014 Lunch! exhibition. A shot of the product was required, and after photographing it, I couldn’t let it go to waste! It was perfect with a cup of tea – just the thing to make Friday afternoon so much better! I thought I would share it with you.

The Best Afternoon Tea Now I don’t want to make you envious of me (although I probably will), but one of the nicest things about Raynors is trying out award winning N.P.D. Chef Mike Croft’s competition creations.

This little delight is one of Mike’s entries to the Tetley’s Afternoon Tea

“

SANDWICH BARS FOR SALE

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

SANDWICH BAR & TAKEAWAY

HIGHLY REPUTABLE SANDWICH & DELI BAR

WARTON

ROTHERHAM

WT £5,000+

WT £2,000

EPC rating E

Prime main road position within town

Excellent trading location

centre, EPC rating G, Loyal customer base

10 covers (with potential to increase)

of regulars and external deliveries

£135,000 LEASEHOLD

£37,500 LEASEHOLD

Ref 142107

Ref 142847

ESTABLISHED TRAFFORD PARK, MANCHESTER SANDWICH BAR WT £1,500 - £2,000, EPC Rating E, Local business park trade, Excellent condition REF 142827 £39,950 LEASEHOLD

ELTHAM, LONDON CAFE/COFFEE SHOP/ EMPTY PREMISES DLR station planned for less than 200 yds away, High Footfall, Main road location, Lock up premises REF 142283 £Offers Invited FREEHOLD

CAFE ELTHAM, LONDON WT £2,500, 150 Luxury Penthouse apartments directly opposite, Covers for 40, High footfall REF 142777 £Offers Invited LEASEHOLD

PRESTON SANDWICH BAR GARSTANG, Village Centre, WT £1,200, GP 65%, L/up Rent £608.30pcm, Well fitted throughout REF 34121 £27,995 LEASEHOLD

HUDDERSFIELD POPULAR SANDWICH BAR WT £1,500, Serves a busy industrial area and college Staff run business, EPC rating E REF 142238 £42,000 LEASEHOLD

TEAROOM & LICENSED BAR MARPLE, STOCKPORT W/T £2,000, EPC Rating F, Busy high street, Recently refurbished REF 142865 £49,950 LEASEHOLD

NORTH YORKSHIRE BRITISH BISTRO W/T averaging £5,000, Prominent location Beautifully presented, Scope for further development REF 142974 £249,950 LEASEHOLD

AWARD WINNING STOKE NEWINGTON, LONDON TEA ROOMS WT £3,000, A3 & Alcohol Licence, Main road location Excellent reputation REF 142507 £119,995 LEASEHOLD

Please see website for full deatails or call 0844 7011 976 For your free, no obligation appraisal, call us today on: 0844

70 11 985

www.sandwich.org.uk September 2014 45

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NEW PRODUCTS

Lovemore Foods love more taste

Sausage specials for seasonal success One food producer more than ready for Christmas is Snowbird foods. The innovative processor of fully cooked and frozen products has put together a hamper full of exciting seasonal specials, using both new and established ideas from its range of fully cooked and frozen products for caterers and ready meals manufacturers.

With a record of past success are two Stuffing Balls – Pork & Cranberry and a meat-free version which blends a traditional stuffing spice mix of sage and parsley with cranberries, rusk, oats and onion.

Cranberries also feature strongly in the company’s Christmas Crackers, which include turkey meat and bacon seasoned with salt, rapeseed oil, wheat starch flour and protein, black pepper and thyme.

Equally popular is a delicious Bramley Apple Stuffing Ball which is being offered alongside established award-winning successes like Cumberland, Lincolnshire and Pork Sausages.

Another award winner is toothsome Turkey Tuckers. Breast and leg meat is flavoured with mint, chilli, cumin, fresh and ground coriander, salt, onions, garlic, figs and apricots with the fruit delivering a level of sweetness which complements the heat of the chilli.

For caterers seeking the highest quality Snowbird offers its wide selection of Gourmet Plus sausages, all with a meat content of 90 per cent plus.

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

In response to demand from retailers, wholesalers and food service, Lovemore Foods have extended their range of ‘Free From’ snack pack cakes and cookies.

Paul Haines, Business Development Manager, said: “Our customers buy Lovemore products due to the superb quality of our ingredients. Even customers who don’t need ‘free from’ products prefer the taste.”

According to WHO, medically recognised food allergies have been estimated to be up to 3% in adults and 6% in children. Britain’s Food Standards Agency claims an additional 20% of adults describe themselves as ‘food intolerant’. That’s almost 25% of the population.

The Lovemore range includes over 80 lines of biscuits, cookies, cake slices, brownies and fruit pies - all gluten and wheat free.

“We always choose National Flexible for our films,” said Darren Evans, Purchasing Manager; “they give us excellent customer service and are always competitive, but importantly they are extremely forthcoming with ideas to help grow our business.”

Tel: 01274 685566 www.nationalflexible.co.uk

An impressive display from Pantheon Pantheon’s stylish, high visibility, HDC counter-top display cabinets work perfectly within any front of house application and, because of their accurate temperature control, with any type of hot food, says the company.

They also promise outstanding reliability that conforms to all food safety regulations.

They are internally lit so that food is presented as attractively as possible and are fitted with a humidifier that extends the holding time of most foods, keeping it fresh and moist.

The units have sliding glass doors to the front and rear that allow staff to replenish merchandise and also mean that they are suitable in self-serve situations, though the front doors can be locked if required.

46 September 2014 SANDWICH & SNACK NEWS

They also come with 4 stainless steel shelves that can be positioned as required to maximise capacity and accommodate a variety of foods. The range comprises 3 cabinets: • HDC1 – 660w x 437d x 635h – List price £669 • HDC2 – 900w x 490d x 595h – List price £779 • HDC3 - 1200w x 480d x 810h – List price £965 Tel: 0800 046 1570 www.pantheonce.co.uk

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To advertise call Paul Steer on 01291 636342 September 2014 47

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DAY IN THE LIFE OF...

phat Controllers

The

Husband and wife team Paul and Laura Clark started the Phat Pasty Co from their kitchen in 2006, initially set up as a project for Laura to ‘get back to work’ having been a full time Mum. The business started life using surfing-styled Camper Vans delivering handmade Cornish Pasties to local businesses and events. Using the fun and funky Phat Pasty Co brand, the couple has now moved the business to specially developed products sold through wholesalers. They sell products under the Phat brand nationally and support caterers with equipment, signage and POS solutions to enable them to use the brand to build customer sales. This is their day…

7.45am Laura has a quick check of emails to see any large overnight movements in stock from our consolidated warehouse, then we jump into the car to drive the five miles to the office in Milton Keynes – a great decision to move the home office out to a shared office location two years ago – Laura says it stops her finding jobs to do rather than tackle a problem!

on our Eat me Hot, Phat Wrapped Pasty ranges and Phat Porridge Pots for a regional train operator looking for a simple microwaveable pasty and snack offer – he had seen the brand and thought it would fit well for a new menu being planned for the Autumn. Over to Laura who puts together a pricing sheet and I send off the email to suggest a meeting and presentation.

8.00am So grab the Bull by the horns and off we go…

After grabbing a coffee from the café downstairs we go up to the office to start the day. Working together has great advantages in that we can bounce ideas around and make decisions quickly, but it does also challenge the start and end of the working day, making that sometimes difficult to define. Laura looks after the stock ordering, technical and the finance side of the business, whilst I manage customers, marketing and day-to-day operations, meetings and presentations. It seems to work well… we’re still married after 27 years.

My first task of the day is to check emails and reply to a potential new customer who has asked for information

8.45am A quick catch up with Laura on orders received from the supply chain planner at Bidvest 3663, our major wholesaler. We have worked closely with them for four years and have a great partnership – seems the new Phat Pies are selling well and with the new University term about to start and Football and Rugby season underway, we are pleased with this great new addition to our range.

9.00am I call Adrian, our creative guy, who has been with us from the early days helping create the brand identity (he’s based down in Cornwall and just gets it!). We discuss new menu boards and marketing materials required for a busy sandwich and coffee shop operator who is looking

48 September 2014 SANDWICH & SNACK NEWS

at their autumn range and introducing the Phat Pies to run alongside the Phat Pasty range. They introduced the range a year ago and saw sales increase through using the Phat branding within their own branded operation as a sub brand to endorse and give provenance and authenticity to their offer.

10.15am Next, some follow up to do - various calls and emails planning for our launch of the Phat brand into a large contract caterer. Following a range of trials in Universities, Military and B&I sites, we are planning the national launch across the various business sectors. It’s going to be a busy month ahead, but all good fun!

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DAY IN THE LIFE OF...

11.15am What a coincidence, I receive an email from one of the Bidvest 3663 Business Managers asking for further information and samples of the new Wrapped Chicken Tikka pasty. She has a customer already selling the Phat pasty range and they have a branded heated display cabinet in a busy hospital restaurant area.

There have been requests for more halal products and she thinks the Tikka pasty will be a great addition to their range. So I send her a quick email to get the address for the samples and suggest some point of sale and a new menu board for the front of the counter – get a reply straight back with the address, so can send off some products and get the ball rolling.

12.00pm My turn to make the tea! Put the kettle on and pop down to reception to drop off some post…grab a sandwich from the café and a salad for Laura to bring back up for lunch….man cannot live on pasties alone!

Lunch at our desks, some time to chat about Helen’s holiday and her daughter’s week at Wimbledon in the Junior ‘Road to Wimbledon’ Championships – great pictures with Tim Henman.

10.45am Definitely coffee time…Helen, who works with us a couple of days a week on admin, offers to put the kettle on – never say no to a coffee.

In a small office where the desks all fit together we can easily communicate and see and hear what’s going on – Laura has just updated the sales report and been looking at Sales Out a system we use with Bidvest 3663 to track sales by product, depot and customer type.

Over coffee we chat about the launch of our two new spicy and ‘exotic’ pasties - Moroccan Lamb and Chicken Tikka - in response to demand from existing customers, both are halal approved.

12.30pm Time to pack up the laptop and head off to London…

One of the advantages of being in Milton Keynes is we are pretty central to get around the country and it’s only 40 minutes in to Euston on the train.

Today is a flying visit to UCL University, managed by Sodexo, who trialled our pasties at the end of last term and are now launching the Phat brand into three outlets for the start of the new term.

Discussions on the plans for a Freshers’ launch day and bringing along our promotional Phat Van to engage and feed hungry students – always great to talk and get feedback from the sharp end.

Cook off some products for a tasting with the team and set up a hotplate display to agree the brand standard for the new term.

Andy, their Catering Director, needs some further Phat heated displays cabinets and menu boards so these are all arranged. UCL have a vibrant Twitter and Facebook following and we look at how we can also link in to our Phat Autumn promotion on our web site with a competition to win a Phat Mug!

4.15pm Short run back to Euston.

Time to check some emails and fire off some quick responses – send some notes off to our equipment partner who we are working with on a new concept and product – Phat Soup – being launched at this year’s Lunch! Show.

We saw this ingenious soup serve unit on our travels (well, actually whilst on holiday in Europe). It’s a fantastic, high quality soup offer, used as either a selfserve unit on free vend or pay per cup, or for service to customers over a counter.

We think it’s ideal to complement our Phat Hot Food to Go savoury products or as a stand-alone offer and fits with many of our customers in travel, education, B&I and stadia. It has opened up a whole new market for us in forecourts and convenience stores. We love the soup recipes and the production method is also special making a chunky, full of flavour and nutritious soup in an ambient pouch format, so not only is it simple to operate, it’s also healthy and even schools compliant!

Already in trials with a number of customers, so an exciting new addition to our food on the move ranges; you can never stand still.

5.25pm Just a short drive home from the station, collecting Laura from the office on the way. She has some development samples that arrived whilst I was out – they are for an airline project that we have been working on, so it’s back home to the kitchen to try them. Here we are again – this is where we started seven years ago, planning products, tastings and board meetings around our kitchen table.

www.sandwich.org.uk September 2014 49

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STOP PRESS

Greggs’ new food to go focus pays off Greggs has notched up a solid first half performance following chief executive Roger Whiteside’s move to increase the focus of the business on food-on-thego, rather than its traditional takehome business.

Total sales were up by 3.1% to 14th June this year, with like-for-like sales in its shops growing by 3.2 per cent over the same period. It now expects to report profits of between £16m and £17m in the six months to the end of June, compared with £11.5m a year ago.

The company has previously admitted it underperformed the foodon-the-go sector, which accounts for 75% of its business, as other convenience stores, coffee shops and fast food operators better met customer demands, particularly in traditional shopping centre locations.

Sales growth at Greggs is also being driven by initiatives that have improved its products, availability, service and value. As part of the strategy, the firm closed its remaining 79 in-store bakeries in January, slashing 300 jobs. The vast majority of Greggs’ 1,661 stores are now served by regional bakeries.

Greggs has completed 131 shop refurbishments in the first half of the

Greencore outperforms the food to go market Greencore outperformed the food to go market in the 13 weeks to 27 June 2014. Revenue increased for the group as a whole by 6.7% to £326.4m While the overall grocery market remained challenging, the food to go market was buoyant throughout the period, it said, driven in part by growth in small store formats.

Activity with several key customers resulted in the Group outperforming the food to go market, it said.

Its convenience foods division recorded revenue of £310.5m, 8.7% higher than the prior year on a reported basis and up 9.3% on a like for like basis.

year, in line with its plan to refit around 200 shops by the year’s end.

It also opened 26 new shops and closed 36 in a drive to target more sites in locations such as retail and industrial parks and motorway service stations.

Greggs has introduced a new pizza product that has become one of its fastest selling lines, as well as a range of 'heat to eat' sandwiches. In savouries it has improved the fillings in

its best-selling lines such as Steak Bakes.

Costs also showed signs of easing in the first half of the year but Greggs has warned that the costs of investing in its turnaround programme is likely to constrain profit growth over the next two years.

The company said: ‘Overall, we expect to deliver an improved financial result for the year and further progress against our strategic plan.’

Costa trials Debenhams partnership Costa is partnering with Debenhams with a trial on six new concessions.

The partnership is set to complement Debenhams’ existing in-store restaurant and café offering, and provides a good strategic fit for the two UK brands, with both retailers possessing similar customer demographics, brand recognition and product quality.

The department store will continue to invest in its in-house restaurant and café business, as demonstrated by the new £25 million refurbishment of its flagship store on Oxford Street. It now features four complementary and contrasting food services.

James Hamilton, UK Head of

50 September 2014 SANDWICH & SNACK NEWS

Acquisitions at Costa, commented: “It is important for us to partner with other leading British retailers in order to deliver the best experience for coffee lovers. We see this as a mutually beneficial partnership; bringing together the nation’s favourite coffee shop brand with one of the UK’s leading department stores, allowing both brands to strengthen customer experience and further drive sales.”

With over 1,600 coffee shops in the UK and more than 1,000 overseas, Costa is said to be the fastest growing coffee shop business in the UK and the second largest coffee shop operator in the world. It has recently diversified into both the at-home and gourmet self-serve markets.

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CHEESE How can sandwich and snack manufacturers stay cutting edge when it comes to cheese and cheese products? We asked cheese companies Norseland and Dairygold to give us their take

NORSELAND QUALITY AND BRANDS – ADDING VALUE

G

lobally, environmental issues and carbon footprints are becoming very relevant to the consumer. Provenance is increasingly important for the discerning public, many looking for locally sourced produce and low ‘food miles’.

Social media platforms are very important in leading consumer demands. A plethora of information is available instantly with increasing use of tablets and smartphones.

Customers can access this anytime and anywhere on products and brands, feedback can be online and out into the ether before a sandwich has left the shop.

Sandwiches are the UK’s number one most popular meal: 3.6 bn meal occasions feature them, so having a unique product offering is crucial to be visible in a competitive market place.

The locally sourced food trend is also gaining momentum and with consumers seeking the comfort of trusted, familiar brands, this give manufacturers the opportunity to stand out from the crowd. The UK’s number one best-selling smoke flavoured cheese, Applewood® is an example of a delightfully British story and product. Created in the heart of Cheddar-making Somerset in 1965, using high quality Westcountry farmhouse Cheddar, Applewood® rewards on both provenance and in providing a value added proposition.

Those targeting an upmarket positioning need these stories to support their higher end ranges.

Having ingredients sourced from quality suppliers and featuring wellloved brands presents an opportunity to stand apart from the generic offerings and ask for a slight premium at the till. A working example of this would be the choice EAT makes in one of its most popular baguettes-

Ham & Jarlsberg®.

Rather than some generic version of Emmental, EAT chose to use cheese with Norwegian heritage, high quality and versatility, to produce products that are their best sellers.

The Telegraph recently highlighted the low salt properties of Jarlsberg® (compared to other cheeses), ticking boxes for impending government legislative change while its comparatively low fat content (20% less than other common cheeses) dovetails nicely into the current healthy eating trend.

Producers looking to capture the low calorie conscious have the option of Jarlsberg® Lite which has less that 40calories per slice and no reduction in the classic sweet & nutty taste.

Jarlsberg is incredibly versatile, it sits nicely in the ambient sandwich offering but has great meltability making it perfect for toasted sandwiches and hot serve options alike.

52 September 2014 SANDWICH & SNACK NEWS

Cuisines and overall food trends are driving the sandwich and snacking market. The number of BBQ based sandwiches five years ago were relatively scarce but now you’d be hard pressed to find a mainstream menu that doesn’t include the trending flavours of pulled pork, chipotle chicken or jerk chicken.

An element ubiquitous with this trend is spicy foods, and adding other elements to sandwiches to offer diversity and move away from the traditional and standard. Cheese is a perfect example of an ingredient to add value to sandwiches, but using common cheddars and continentals might be a thing of the past – Tesco showed a great example of this featuring Mexicana® cheese in a spicy range that added extra value to the offering.

Burger joints and Mexican restaurants are increasingly popular; ‘posh’ burger establishments are to be found across the country. Customers

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CHEESE are willing to pay slightly more for quality ingredients and a product they can trust for provenance, flavour and overall experience.

GBK love Applewood® as the flavour enhanced burgers in store by matching the smokey flavour profile with the current blossoming BBQ trend. In addition to the quality and taste, consumers know and love this brand; it’s the most popular in its retail cheese sector with 2.5m household pa choosing to take it home. Consumers want to be able to choose their perennial favourites when eating out. This allows businesses to add value to an offering by leveraging the familiarisation and trust of traditional British brands.

Staying ahead of the competition and presenting something unique is a challenge. Having quality brands with provenance, trust and flavour appeals to the customer and the value added proposition is beneficial to businesses.

Norseland brands hit many of the key trend areas of the market at present and afford opportunities to make your establishment a destination point for an enhanced dining experience.

PAY CLOSE ATTENTION TO CONSUMER TASTES, SAY DAIRYGOLD

S

andwich manufacturers and foodservice operators should pay close attention to ever-changing consumer tastes when it comes to cheese, according to Dairygold Food Ingredients (DFI).

DFI, one of the UK’s largest suppliers of cheese and dairy-based ingredients to the FMCG and foodservice channels, closely monitors consumer trends to ensure its products deliver on flavour, functionality and value for money. DFI provides a range of cheeses specifically targeted for filling sandwiches, paninis, toasties or wraps.

“The consistent popularity of

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CHEESE sandwiches with consumers across the board means they represent a huge opportunity for manufacturers and foodservice operators,” says Svitlana Binns, Marketing Manager for DFI. “Getting your offering just right is essential. Operators must play close attention to the current demands from consumers and tailor their range accordingly.

“For example, we have observed a current trend towards smoked cheeses which are becoming increasingly popular with consumers. DFI offers smoked cheddar and smoked mozzarella in both sliced and grated formats, both of which are ideal for sandwiches.”

Cheese is an ever-popular sandwich ingredient. Industry experts revealed earlier this year that 13% of sandwiches are made with cheese (following chicken at 31%).

When it comes to buying sandwiches, consumers are looking for something beyond what they could make for themselves at home. This ‘added value’ factor can be achieved by using ingredients with exceptional taste

and quality or functional benefits.

“The most popular sandwich cheese is still cheddar, and operators should ensure they opt for a cheddar with exceptional flavour to ensure their sandwiches are fulfilling this ‘added value’ requirement,” explains Svitlana.

DFI is well-placed to meet the demand for high quality cheddar. The company scooped 13 accolades at this year’s International Cheese Awards, including gold awards for its Irish White Mature Cheddar, Extra Mature Cheddar 90x90x20g Slices and Coloured Mild Grated Cheddar.

“Cheddar is such a key ingredient for sandwiches,” says Svitlana. “We’re particularly proud of our offering, which has a consistently high quality and is available in a wide variety of formats.”

In fact, DFI prides itself on the wide variety of sandwich cheese formats it produces, meeting the needs of any customer. The company has a dedicated slicing line which produces slices in 90mm x 110mm, 90mm x 90mm or 90mm x 45mm sizes. It has one of the UK`s largest grating

operations with a capability in excess of 7 tonnes per hour.

Cheddar’s number one popularity as a sandwich ingredient is followed by mozzarella, cream cheese and brie respectively.

“Soft cheese is a wonderfully versatile sandwich ingredient,” says Svitlana. “It enables manufacturers and operators to add value to their sandwiches in another way: by meeting the growing consumer demands for both reduced fat options and ‘freefrom’ options.”

DFI’s soft cheese is available in ‘Reduced Fat’, ‘Medium Fat’, ‘Reduced Salt’ and ‘Medium Fat, No Starch, No Salt’ varieties, presenting a simple way to create lower-fat sandwiches which don’t compromise on taste.

The company also caters to the increase in consumer awareness and demand for healthier, ‘cleaner-labelled’ foods with its lactose-free soft cheese offering. DFI has developed a soft cheese where an enzyme is added during the cheese-making process to break down the milk sugars into simpler forms that the body can absorb. The product caters to the growing demand for ‘free-from’ food options but still delivers the taste and nutritional goodness of regular soft cheese.

DFI’s ‘American Style Lactose Free Soft Cheese’ won a gold award in the ‘Cheese with Health Benefits’ category at the International Cheese Awards.

Consumers are also increasingly looking for foods which have added functional benefits. DFI also offers soft cheese with HOWARU® Dophilus friendly bacteria. Clinical studies have consistently shown that consumption of this probiotic strain has an impact on important markers of digestive function and that it contributes to a healthy level of good bacteria.

“Growing numbers of consumers are looking for products which can benefit their bodies,” says Svitlana. “A lunchtime options such as a sandwich which, as well as offering great taste and convenience, also contains beneficial friendly bacteria, will have great appeal.”

Svitlana adds: “Our advice to sandwich makers is simple: pay close attention to ever-changing trends and work closely with DFI to ensure your cheese offering is aligned to the current and anticipated demand from consumers, and your sandwich sales will soar.”

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CHEESE

Extons Foods triples production area with new Manchester move Sandwich manufacturer cheese supplier Extons Foods has moved to a new £1.2m purpose-built site, which at 24,000 sq ft more than triples the production and storage areas size.

The new site in Manchester’s Enterprise Zone has separate goods in and goods out areas, straight production lines with ancillary areas such as wash rooms and tool stores and separation of high care and low care areas refrigerated with over pressure-filtered air.

Founder Elizabeth Exton and her sister, sales director, Rachel have also installed a secondary slicing and packing line, in order to increase productivity and compete within the retail market.

Extra machinery and investment has also meant seven new jobs, with plans for further expansion.

Rachael told the Manchester Evening News: “We’re really happy with the premises; due to a continued increase in sales we needed the extra capacity to enable future growth and maintain our high standards of service. The design was all about creating more space for more efficient production, while keeping to very specific food safety regulations.

Business is up and running and the new premises is making a real difference.”

Extons Foods is a processor of sliced cheese, providing sliced, grated and continental cheeses for sandwich manufacturers, wholesalers and foodservice providers.

The company was started in 2000

by Elizabeth, and was established as a supplier of cheese and sandwich fillings to local sandwich shops.

Refrigeration and air conditioning business Atmosphere Cooling worked

in partnership with Exton to design and manage the completion of the customised factory layout that met highly specific business requirements and food safety regulations.

With only 12 weeks to complete the £1.2 million, 24,000 sq. ft. site, Atmosphere Cooling were tasked with managing the development and construction of the layout to accommodate new machinery, provide separate goods in and out areas, and meet hygiene requirements to BRC Accreditation standard, whilst still allowing for future expansion.

Further to these specifications, Atmosphere Cooling constructed the three main chill stores, a production hall, final packaging area, production offices and engineers workshops. The goods in and cheese store were constructed at the site’s maximum eaves height, however a ‘Dutch Barn’ shape was constructed for the goods out chills in order to allow a higher internal height to be created.

Atmosphere Cooling also installed their monitoring system to enable Extons to monitor the temperature of both the goods in and out areas, as well as the chill stores and packaging areas.

Cheese is the new cool The Cheese Warehouse is pioneering a number of innovative new cheese options.

“Along with all the scrumptious traditional cheeses we’re already known for at The Cheese Warehouse, we’re pioneering a new range that allows our customers to be as imaginative as ever with the sandwiches that they create, whilst helping them meet the demand for this fast growing section of the market,” says Richard

Thorpe, Development Director.

“For example, to satisfy the growing appetite for a reduced calorie intake…without reducing meal-appeal, we’re pioneering a new range of high protein, low fat options.

“We’re catching the trend for U.S. style BBQ flavours with our awardwinning, naturally WoodSmoked Cheese range, which includes some unusual woods such as

56 September 2014 SANDWICH & SNACK NEWS

cherry and hickory.

“The Cheese Warehouse is also meeting the current trend for local British produce; award-winning, named ingredients with provenance. We find that our customers like products that are from somewhere in particular , as opposed to anywhere in general.

“We’re also being increasingly asked to provide cheese for sandwiches, wraps and other hand-held snacks, in

a number of formats…not just slices, but a full range of different grates, shavings, cubetti, ribbons, batons and more.

“To find out more about what’s available…and how The Cheese Warehouse can work with you to develop add value and innovation to your menu’s, as well as potentially saving you money on your existing cheese products… email richard@thecheesewarehou se.co.uk so we can discuss how we can help.”

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To advertise call Paul Steer on 01291 636342 September 2014 57

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HOT FOOD

soup

Bowled over by at Artisserie

A big question for many sandwich operators is whether to make their own soup or buy it in. Artisserie, with six sandwich bars in London, has, like many, taken the less work-intensive route, and is now doing a rip-roaring trade in soups for virtually no effort

F

rom chunky winter warmers to light summer broths, the variety of soups available has come a long way over the past decade, meaning it is now a great seller in foodservice all year round.

There are challenges, however, including consumers’ desire for more transparency in ingredients, which has led to new legislation that requires operators to make it crystal clear what allergens are in unpackaged food from this December.

Lunch business operator Artisserie opened its doors six years ago and now has six shops dotted across London – from Fleet Street to the business district of Clerkenwell Green.

Fresh food is made every day, coffee is fairtrade and priced from 99p for an award-winning espresso, while bread, cakes and patisserie are delivered each morning from the company’s own bakery. Fruit and veg comes from New Covent Garden and produce hails from Smithfield Market.

It also offers a hot and cold buffet delivery service to offices across the capital, including a best selling daily sandwich platter for £3.99. There are 70 varieties of sourdough, bloomers, tortillas, baguettes, panninis, ciabattas and salads to choose from, plus a selection of chilli, casseroles, Thai and Indian curries, pastas, jacket potatoes and pie ‘n’ mash to whet the appetite at lunchtime.

Crucially, Artisserie also does a riproaring trade on soups all year round,

generating a healthy profit for the company each year. Unlike many of its offerings, however, its soup is not homemade. It relies on Love Soup from Redemption that offers customers’ peace of mind, with vibrant soup seller cards incorporating full allergen information also available.

“We freshly prepare our sandwiches, salads, cakes and smoothies every day, but have never made our own soup,” said operations manager Neil Brent.

“We put on two new flavours on every day and it would be too timeconsuming to do this ourselves. It makes sense to use trusted suppliers.”

But, how do you choose preprepared soups that complement a ‘proud of its fresh approach’ artisan food outlet and offer enormous variety to prevent a soup offering becoming stale?

After a few tasting sessions, Neil selected the soup, which has four distinct ranges and 31 varieties to choose from, all of which are handmade in batches in the company’s County Durham kitchen using a diverse combination of ingredients, textures and flavours and timehonoured recipes for a fresh, clean homemade taste.

Straightforward to warm up and serve, the chilled range includes everything from true winter warmers to light and fresh summer soups, appealing to palates across the four seasons. Extremely versatile, they can be served as a light snack or a chunky

58 September 2014 SANDWICH & SNACK NEWS

substantial meal, with some of the soups in the comprehensive range offering three of the ‘five a day’ in one bowl.

Supplied in 4kg foodservice buckets, the Love Soup from Redemption range, ultimately, offers caterers a more convenient alternative to kitchen-made - without compromising a food offering.

Artisserie has used Redemption soups from the outset and does a great trade in the shops, as well as with

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HOT FOOD

businesses that order in food for workers’ lunches, corporate events and board meetings.

Hackney Council, for example, is one of Artisserie’s most longstanding customers and the artisan food specialist even supplies winter warming soups from the soup range for the council to hand out to the community’s homeless and most vulnerable every year.

On the whole, Artisserie likes to combine the classic flavours with

something more exotic. A typical menu, for example, might feature Tuscan Tomato & Basil, Creamy Potato & Double Gloucester, Parsnip, Carrot & Cumin and Minestrone for £3 a bowl, alongside the likes Chipotle meatball Soup, Mexican Chilli Chicken and Boston Chicken Chowder for £3.50, including fresh-baked French bread.

Neil said different flavours worked well depending on the location of the shop, and managers had the freedom to choose which varieties they wanted on each day. “There are different types of customer in Hackney than in Fleet Street; one shop might want more vegetarian options than the other. I would say, however, that the Thai soups are particularly popular right now.”

Thai soups in the range include Red Thai Chicken and vegetarian Thai Green Lentil with Coconut, Spring Onion & Spinach, while other popular, global flavours include Bombay Potato, Sambar Dahl, Indonesian Chicken Noodle Broth, and Creole Chicken Gumbo. More traditional British flavours with a twist include Fresh Yorkshire Carrot with Sweet Potato & Coriander, Parsnip & Red Chilli, Minted Garden Pea and British Beef with Potato.

Neil, who oversees 40 staff, said one of the best things about the range was the many options for those with special dietary requirements, especially useful when new legislation requiring all food businesses to include allergen information on all food sold comes into force in December.

On top of vegetarian soups including Minted Garden Pea and Creamy Potato & Double Gloucester, there are gluten and dairy free varieties including Lentil & Bacon, Mediterranean Tomato & Sweet Red Pepper and Chipotle Meatball.

Redemption has also introduced new soup seller cards, a point of sale tool to help operators pass information on the soups to customers easily and transparently.

The colourful A4 sheets, which incorporate a description of the soup, price, ingredients, ‘traffic light’ nutritionals, and allergen information, are available for all soups in the range and can be downloaded in PDF format at www.redemptionfood.co.uk and printed off for counter display.

“There is a lot of hype about

provenance, but in our view, dietary segregation is a far more important issue right now when it comes to key messages to disseminate to customers,” said Neil. “We have seen a definite rise in consumers wanting to know what’s in our soups. For example, they might want to know what the fish sauce in the Thai soup contains, or whether there is mustard in another. To reflect this, we are changing our signage, making ingredients and suitability more transparent, whether it is because of health, cultural or religious reasons.

Love Soup makes it clear which soups are vegetarian, vegan, gluten-free, etc, which helps enormously.

“Overall, the Love Soup range has lots of good flavours, is convenient with zero waste, and, ultimately, the main proof of its success at Artisserie is in the sales at the till.”

Love Soup from Redemption is split into four distinct ranges: • Simple – simple but delicious, a range of traditional flavours e.g.

Burns Scotch Broth • House – staples on every menu for different flavours all week e.g. Leek & Potato • Special – something a bit different to add excitement e.g.Mexican Corn, Chilli and Lime • Extra Special – a mix of more exotic recipes e.g. Creole Chicken Gumbo together with some chunky soups as a complete meal offer e.g. Chipotle Meatball For more information on the soup ranges and to find out how much profit you can make from using Love Soup from Redemption, call 01207 508111 or visit www.redemptionfood.co.uk and use the company’s margin calculator. For more on Artisserie, visit www.artisserie.co.uk

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NEW PRODUCTS

New easy-drain models extend Pantheon’s plug-in fryer range Pantheon has added two new fryers to its plug-in range – both a single 8 litre and a twin 16 litre model that both feature front-sited drainage taps to allow for the easy collection of old cooking oil.

These stainless steel fryers deliver an outstanding performance and are exceptionally easy to use and clean, says the company.

Controls are straightforward – the required temperature is set manually and an indicator light clearly alerts the operator when temperature is reached.

The twin model has independent controls allowing different types of foods to be cooked simultaneously or enabling just a single well to be heated during quieter times.

Pantheon’s electric fryers are very energy efficient because the heating elements are immersed in the oil itself so contact is direct. They heat up rapidly and quickly return to temperature, even when used for frozen foods.

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

Kids Stuff makes kids meals interesting A new approach to the vexed question of how best caterers can meet the needs of young customers has been unveiled by Snowbird foods.

The innovative supplier of fully cooked and frozen sausages and meatballs has developed an exciting new range of products specifically for children – and, because sizes can easily be varied, they are suitable for young customers of all ages.

The new range comprises: BBQ Flavour Pork Meatballs; Beef and Ginger Meatballs; Beefy Mini Burgers; Pork and Bacon Crackers (a child-friendly version of Pigs in Blankets with the bacon on the

inside); Pork and Sweet Chilli Bangers (mild heat); Porky Chipolatas; 11 and 30g. Kids Porky Sausages; Mini New York Style Hot Dogs; Lamb Koftes; 8g. Kids Beefy Meatballs.

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

Stop the spread of e-coli with good hand hygiene One of the first things an environmental health officer will notice on an inspection of any catering establishment, but especially mobile outlet, is clean hands and hand washing facilities to judge health and safety standards.

The Chartered Institute of Environmental Health says mobile food operators can only trade if they demonstrate that hand wash facilities are available, because they are critical to mitigate the risks of spreading E-coli and salmonella.

The logistics of hand-washing can get tricky when you’re removed from mains water and drainage such as catering in the field, but TEAL’s hand wash units ensure operators stay compliant.

Perfect for any situation where a warm water, hand wash facility is required, the Super Stallette is completely touch-free. Its lightweight, yet robust design, features a unique blue sensor which triggers a wash cycle to deliver a low pressure, 10-second,

hot water, hand wash.

TEAL is currently working with the Nationwide Caterers Association (NCASS) to raise the profile of the need for portable hand wash units for mobile food operators and the importance of a rigorous hand hygiene routine.

The Super Stallette is just one of a range of solutions available from TEAL. Other models include the Handeman® and the BigSynk®.

All of TEAL’s units are available for purchase or hire and available for delivery across UK mainland within 24 hours.

Tel: 0121 770 0593 www.tealwash.com

60 September 2014 SANDWICH & SNACK NEWS

Great balls of ice!

When bartenders need something to give their drinks an extra special edge, ice machine manufacturer Hoshizaki has a highly original solution – ice balls!

The Hoshizaki IM-65NE-Q is a 26kg per day capacity machine with 17kgs of storage producing balls of ice rather than cubes and is the only machine of its type in the world.

Apart from the obvious novelty factor, ball ice has some very real advantages over cubes: • it makes a stunning visual statement – especially in hiball glasses • it melts even more slowly than Hoshizaki’s slow melting cube ice • its rounded surface prevents sticking.

As is common to all Hoshizaki IM ice machines, the IM-65NE-Q is designed with hygiene as a priority and utilises a closed cell ice making system that has an automatic rinse and flush cycle.

Tel: 0845 456 0585 www.hoshizaki-europe.com

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NEW PRODUCTS

Labels make the difference Packaging is becoming more and more important as a means of helping products really stand out, particularly when dozens of substitutes are available from all over the world.

Although the method of production, quality and origin are all key selling points, the packaging makes the difference when placed on a supermarket shelf next to similar products.

Small producers regularly use standard labels, which do not necessarily have an eye-catching look to separate them from the big brands. For these applications Primera offers its LX900e Label Printer.

Printouts are in photorealistic quality and you can add vibrant product pictures next to small texts such as ingredients, instructions or barcodes and still every detail of that label is razorsharp. Separate ink cartridges keep operating costs low. Short runs are printed fast and efficiently, helping you to increase the production of your products.

Tel: +49 611 92777-0 http://primeralabel.eu

QED transforms tea room at Inveraray Castle Quality Equipment Distributors (QED), based in Glasgow, was recently appointed to supply a complete coffee shop display system for the newly refurbished tea room at the historic Inveraray Castle on the shores of Loch Fyne in western Scotland.

After researching the range of food service equipment and furniture that was available, they opted for a new modular scheme from QED. The estate factor Andrew Montgomery explains: “As a 5 star attraction, we

needed fixtures and fittings that were worthy of our location. We also prefer to source our suppliers as locally as possible, and it transpired that QED was the obvious choice.�

Andrew and his team selected the Decoration L design from the QED Continental Coffee Shop system which includes a chilled serve-over counter, an ambient servery counter, mirrored back bar shelving and stainless steel refrigerated storage units.

Tel: 0141 779 9503 www.qualityequipment.co.uk

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SANDWICH BAR DIARY

Finding a

home for

Harvey Would-be sandwich and café bar owner David Bell appears to have cracked it with his new Citroen HY mobile truck concept – named Harvey – with positive news from two major accounts, one of them the prestigious Ealing Film Studios!

“Got a very interesting young man down here,” shrilled the female voice conspiratorially down the phone.

The fact that I was not only considered interesting but also young was flattery indeed. I liked this woman. I liked her a lot. And it was only 10.30 in the morning.

The good lady in question – bronzed, middling in age, yet well dressed and kept – winked at me as she spoke and I picked up from others buzzing around that this lady was the Queen Bee of receptionists at Ealing Film Studios.

I’d just a few minutes before brazenly wandered past the Security entrance as if this were my fiefdom and the plonker of a chap standing there let me through without any form of interrogation. So, ready was I to spiel my blurb about the soon-tohit-the-road-Jack Krunch+Press Juice Truck. Well, the truck’s actually called Harvey, but more about that a bit later.

Faithfull followers of the S&SN Sandwich Bar Diaries will know (or should flippin’ well know) that Krunch+Press is taking to the tarmac.

Following a series of crash-and-burn attempts to secure a Central London A1 food unit to purvey tossed salads and juices, muggins, back end of last year, decided to go mobile as an interim and WOW!! the Streets of London with awesome superfresh

fruit and vegetable juices and shakes.

So a rusty 1971 Citroen Horsebox was purchased and is currently being prepped up and readied to do it’s thing. Website’s now live and I’m expecting to take delivery of the beast in 10 days time ready for the few, but growing in number, summer festivals and markets booked in. So readers, my adventure is, well, all becoming rather frighteningly and excitedly real.

Anyway, back to Ealing Studios.

There I was, dredging and squeezing out all the charm and persuasiveness I could muster and telling the darling Queen Bee that the Krunch+Press

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Juice Truck was an absolute must for all film and commercial productions shot at the Studios.

Why should all these filmy people put up with soggy burgers and squidgy chips, or mushy peas and overcooked pasta sloshed down with sprite? No more I said. Enough. The real deal has arrived. Awesomely freshly-made organic juices.

And what about all those right-on health nut Americans who just loooooouuurrve their raw fresh green juices? My truck was the answer. Or so I whined. And as you can tell it was a pretty rubbish sales pitch and I was fully expecting to be sent packing with a flee in my ear and told never to cross the Studio threshold again. Instead I got THE LOOK! Remember when Peggy was the King Kong come Godzilla of the Vic in EastEnders? Remember her standing behind the bar and screaming at anyone messin’ with her boys - or her pub for that matter? It went like this -remember “GETTTTOUTTTTTA MY PUB!”.

Well, that was what I was fearin’ when I got THE LOOK. But no. To my complete surprise she took pity on me and there and then made a call to one of the Studio

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SANDWICH BAR DIARY

Managers who was called Amelia.

Who was lovely. And not only that…she LOVED Harvey. She loved the idea of fresh juices on film sets at Ealing Studios and that Harvey was “just what she was looking for……two months ago on the last film she was working on”. Bugger!

But, just in case you didn’t pick up the message, she loved the idea and enthused that Harvey could play a part in feeding film and production crews in the future.

So, after duly thanking both Amelia and THE QUEEN (AKA mother-of-allgatekeepers/receptionists) I strode out of the place encouraged to the core.

Even smiled at the “security” bloke as I walked past the barriers. But it was a pretty poncy smile, ‘cos the bubble above my head read something like “Hey loser – you can’t stop me now mateyboy, ‘cos I’m on my way out. HA!” I was thrilled. This particular creative approach had triumphed.

Warmed my cocklets it had. Which, by the way, is a word I just made up that sounds rather rude, doesn’t it?

And with warmed cocklets there was also a smidgen of relief as I was, it must be said, starting to get a tad worried about where on earth I was

going to stick the Bl*%$$$y Truck and trade.

But the day was set to get even better. My cocklets were not just warming but set to roast. Now, armed and enthused with my “Harvey is looking for a home” home-made printed flyer, I headed off to try and handbag the Centre Manager of a local but busy shopping center in Ealing.

I’d spotted an ice-cream van parked there semi-permanently and figured….if this place is good enough for ice cream then I’ll cream it with my juices. Long story – too long to tell here – but the upshot was a massively positive encounter with the said Manager who, rather like Amelia, expressed undying love and desire for Harvey.

So, hey ho, it may be that Harv has a regular summer gigging session, on a revenue sharing basis, in what’s a pretty darned good high footfall zone. Incidentally, Harvey’s called Harvey ‘cos that’s the best the crowd came up with. I mean it. Thanks to Facebook friends this is the name that emerged through a bit of cheeky Crowdsourcing. Others, like Geronimo the Juice Van or Peanut (as in K+P), just, well, didn’t have the same sense of Harveyness about them.

So, all in all, it was a pretty stonking day. And, above all, there

was a growing realisation that, as a route to full A1 occupancy, going mobile could, just could, be the right road for Krunch+Press at this point in time. And there’s a really cool Street Food collective community camaraderie THING that I’m also beginning to appreciate. It’s so refreshing after dealing with up-theirbots dog-breath agents and A1/A3 landlords. Street Food folk like Paul (www.donostiasocialclub.co.uk), Petra (www.kerbfood.com) and Nick (Jamonjamon.co.uk), to name a few, have been utterly positive and encouraging.

Just one final thing left to do.

And I let a few days pass before this particular bit of doing. I sorted some lovely-jubbley flowers and jolly well delivered them right into the hands of Queen Bee herself. And as contrived and naff as that sounds, it’s flippin’ true OK. Anyone, anyone at all who calls me interesting and young in the same sentence deserves nothing less.

All the best

David

www.krunchandpress.co.uk PS For those of you who caught the last Sandwich Bar Blog, this is what I decided in the end – in running order.

Organic. Both. Coffee.

www.sandwich.org.uk September 2014 63

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AROUND THE TRADE

Tulip aims for ‘strategic partnerships’ and a scaled-down supply base UK meat supplier Tulip announced its intention to scale-down its supply base at a recent supplier conference.

Launching an initiative called ‘Winning Together', CEO Chris Thomas told 150 suppliers that Tulip was now looking to achieve end-to-end collaboration across its supply chain by forging long term strategic partnerships with its key suppliers - an apparent repeat of the exercise conducted at his previous company, Adelie Foods, with its suppliers, where he was also CEO. He explained: "This is first time that we have ever got our suppliers together in this way and I hope we have given

everyone a real insight into our vision to establish Tulip as the number one consumer food solutions business.

"The post-recession landscape delivers a number of challenges to our industry.

However, more importantly, it affords a fantastic opportunity for those organisations, like Tulip, that are genuinely prepared to start thinking and behaving in a very different way.

"We now operate in a marketplace where value and quality are a given; we know we can only differentiate ourselves from our competitors and deliver growth in our market if we truly understand what

consumers want and are able to translate that knowledge into exciting formats that anticipate and meet their needs.

"We have a tremendous amount of expertise across our supply base and we want to work much more collaboratively with key suppliers to ensure we harness that in the best possible way.

"Winning Together is about exactly that, we are being very honest and open about our intention to reduce our supply base and that the big winners will be those

suppliers who genuinely want to enter into sustainable long term partnerships that ultimately help Tulip to achieve its vision."

The audience also heard from Group Technical Director Gayna Quinn, who outlined Tulip's ‘postHorsegate' approach to supplier self-assessment, risk assessment and audit processes explaining: "Consumer confidence is at an all-time low and even suppliers like ourselves who came through ‘Horsegate' totally unscathed are being challenged to be even more robust and we want to work with our supply base to make that process as effective and efficient as possible."

Chris Thomas further commented: "We covered a lot of ground during the course of the day. However, I hope that everyone went away with a very clear understanding of Tulip's vision and are as excited as we are about what the future holds."

EPC opens a new Innovation Centre English Provender Company, the chutneys, dressings and cooking ingredients manufacturer, has officially opened its new Innovation Centre as part of a major expansion at its Newbury site.

The new Innovation Centre, was opened by Richard Benyon, MP and is home to a state of the art development kitchen and customer presentation facilities.

The business, which has a turnover of £90m and employs over 400 staff in Newbury, is now housed in three modern and refurbished buildings newly named ‘epc innovate’, ‘epc create’, ‘epc deliver’. First established

in 1991 the company moved to Newbury in 1995 and now runs 12 production lines and sells over 900 products.

David Garland, Commercial Director at English Provender, said: “Innovation is at the heart of our business and has fuelled our growth over the past 10 years. The investment in our extensive new Innovation Centre is testament to our passion for food and our commitment to deliver inspired, great tasting food products for our brands and our customers” As part of the celebrations, chef Aldo Zilli and the Innovation Centre took centre stage as Aldo led a cooking

64 September 2014 SANDWICH & SNACK NEWS

demonstration to mark the occasion.

Showing guests how to create the perfect Green Thai Curry, Aldo used some of the English Provender Company products that are created in the new buildings at company headquarters.

English Provender Company supplies a wide range of products in private label and brand including; chutneys, table sauces, ingredients, salad dressings, marinades and world foods. The company’s brands include The English Provender Co., Very Lazy as well as representing Newman’s Own, the ‘all profits to charity’ brand in Europe.

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EGGS

Maximise your egg sandwich sales in British Egg Week Eggs are becoming an increasingly popular sandwich filling, in part because of the increasing numbers of meat avoiders and health watchers, as well as their versatility

W

ith British Egg Week coming up (6-12 October) it is a great time for caterers to maximise sales and make the most of increased consumer enthusiasm for eggs by pushing their use as a sandwich ingredient on their menus. Sandwich retailers are also being urged to ensure that they specify British Lion eggs to meet consumer demand for British eggs in prepared food.

Eggs are an integral ingredient on any sandwich menu as they are popular with customers and offer great value as a versatile and easy to prepare protein addition to sandwiches.

Elwyn Griffiths, British Egg Industry Council Deputy Chairman, said: “The good news for caterers is that the

popularity of eggs shows no sign of slowing down. While the egg sandwich continues to be among the most popular sandwich options, general egg sales are also strong.

“Now widely recommended by health experts as a rich source of high quality protein, vitamins and minerals, there are more reasons than ever before to eat eggs. Research also shows that eggs can play an important role in weight management by helping consumers to feel fuller for longer*.

“Whether operators are looking to provide a classic breakfast sandwich, such as bacon and eggs, or want to cater to consumer demand for slimming and health trends, such as the 5:2 diet, eggs are great for a wide range of

66 September 2014 SANDWICH & SNACK NEWS

sandwiches. All of this provides caterers with a great opportunity to capitalise on consumer demand for eggs by considering how to incorporate them across their menu throughout the day.

Meanwhile, If operators use egg products, such as pre-boiled eggs or an egg mayonnaise mix, they are even more convenient, delivering a significant time saving versus preparing shell eggs from scratch.

Egg products offer all the flexibility of shell eggs and can be used alongside a wide variety of other ingredients to deliver a filling that is unique to the individual caterer. Using a pre-made scrambled egg mix or omelette as a filling in hot breakfast sandwiches can also help to speed up service and enable caterers to maximise trade throughout the day by meeting demand for hot ‘grab and go’ breakfast options.

However, when sourcing eggs and egg products there are a number of things to be aware of. New research shows that more than 40% of shoppers are concerned about the quality and safety of ingredients in prepared food, such as sandwiches, from supermarkets**.

Eggs, along with chicken and beef, raised the greatest concern. The research showed a strong demand for British eggs, with 70% of shoppers saying that prepared foods should always use British eggs and 90% saying that the packaging should display country of origin for eggs.

Demand for the British Lion mark was also strong, with 78% of shoppers

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EGGS Egg industry’s success in tackling salmonella

keen to see the use of the British Lion mark on prepared foods to provide added quality and safety reassurance.

The message from shoppers is clear – they want British eggs in prepared food such as sandwiches, and they want the packaging to state the country of origin.

The quality of the ingredients in prepared food has come under intense scrutiny in recent years, particularly following the horse meat scandal. There have also been ongoing issues with the safety of imported eggs and egg products, with cases of salmonella and dioxin contamination reported, so it’s little wonder that consumers are looking for reassurance.

The simple solution is for operators to specify British Lion egg products to guarantee a quality ingredient produced to the highest standards of food safety.

If your packaging also carries the British Lion mark, consumers get the reassurance they want, as well as

Further endorsement of the British egg industry’s success in tackling salmonella has been published in a new scientific paper in the Journal of Emerging Infectious Diseases.

The paper1 cites a 99% decrease in human cases of Salmonella enteritidis between 1997 and 2011, following the introduction of the Lion scheme. It highlights ‘the improvements in hygienic practice from egg production and distribution through the major supermarket chains has resulted in major improvements in the microbiological quality of eggs bought by consumers in the United Kingdom’.

However, despite the spectacular results in the British industry, the paper highlights that salmonella contamination of eggs remains a problem in many EU Member States and warns that ‘investigation of outbreaks indicates that the infection is mainly transmitted through the consumption of imported eggs in commercial catering’. It recommends the need to incorporate safer practices across the catering sector, as the

recognising that you are supporting British producers and providing the added food safety and security of the British Lion.

To find out more about the benefits of using British Lion eggs and egg products visit www.egginfo.co.uk References * The paper entitled ‘Eggs - establishing the nutritional benefits’ was published in the December 2013 issue of

use of imported raw shell eggs and poor hygiene practices are more common in this area.

The report concludes that the introduction of effective interventions, including the British Lion scheme, may have reduced the number of Salmonella outbreaks by almost 1m, reducing the number of illness by more than 6m and the number of deaths caused by salmonella by 2,000.

British Egg Industry Council Chairman, Andrew Joret, said: “We have effectively eliminated Salmonella from British Lion eggs and this latest paper adds to the weight of evidence that the industry was absolutely right in investing to ensure the eggs we eat are produced to the highest possible standards of food safety.

“However, despite getting the reassurance of Lion eggs from supermarkets, consumers’ safety can be put at risk because some caterers think it’s OK to buy imported eggs that are produced to lower food safety standards. This is something that needs to be addressed.”

Nutrition Bulletin and is also available online at http://onlinelibrary.wiley.com/doi/10.11 11/nbu.12066/abstract. **Research conducted by RPA Ltd among 1500 principal shoppers – nationally representative, randomised sample interviewed face to face in the home - and focus group research among 5 groups of C1/C2 principal shoppers that had bought products containing eggs recently.

Cube your hard-boiled eggs for sandwich use We wouldn’t normally mention a domestic gadget but this one seemed particularly relevant in the context of the sandwich bar environment.

Firefox have launched Egg-Q-Ber, a nifty gadget which, according to the

company, will turn a peeled, hard boiled egg into an almost perfect cube.

“Just pop it in, close the lid tightly and leave it for 1 minute. That’s it! After 60 anxious seconds you can remove your almost

perfectly cubed egg, ready to stack neatly in a bento box, sit on a potato waffle, slather with devilling cream or slice into squares for perfectly uniform sandwich coverage. And just like that, another of life's great quandaries solved,” it says.

www.sandwich.org.uk September 2014 67

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ENERGY

Improving

energy

efficiency

Energy bills generally make up a significant proportion of overhead costs for businesses in the hospitality industry. Improving energy efficiency can help reduce these costs, keeping your business profitable, advise the energy company E.ON. Significant savings Sandwich bars, cafes, restaurants and hotels can often make significant savings on energy bills by upgrading equipment, improving energy efficiency and changing behaviour. This ranges from simple measures such as identifying the most energy-hungry appliances to replacing old or inefficient heaters and refrigerators.

For food businesses, the kitchen is the biggest source of energy consumption, responsible for almost half of energy used.

As well as equipment involved in the preparation and cooking of food, ventilation, heating and air conditioning are all major contributors to energy bills.

The top three draws on power for most businesses are room and water heating, air conditioners and refrigerators.

Energy and money saving tips for restaurants 1. Keep cool, cleverly – your customers’ comfort is key, so being able to control settings is invaluable. Time it so the temperature’s right as people begin to arrive, and starts to cool towards the end of business.

2. It’s the same for produce – this depends on what you’re cooling. It must be cool enough to provide proper food safety and quality but don’t set it too low – for every 1oC you cool things down, the energy used goes up by about 2% (http://www.carbontrust.com/media/13 055/ctg046_refrigeration_systems.pdf).

3. Modern high-efficiency condensing boilers are 90% efficient, whereas running costs on older boilers can be over a third higher (modern boilers convert gas to heat with 90% efficiency whereas older boilers can lost over 30% http://www.which.co.uk/home-andgarden/heating-water-andelectricity/reviews/boilers/page/faqs/).

4. Heat water at the point of use – in areas with light usage, like staff rooms and toilets, it’s much more efficient and will let you turn the main boiler off in summer.

5. Choose LED spotlights – they use less than a fifth of the energy of tungsten halogen bulbs (using a 7W LED instead of a 35W tungsten bulb saves 80% on energy costs www.carbontrust.com/media/147025/c tg010_display_lighting_aw.pdf).

6. Use motion sensors where possible so that you light toilets, cellars and stockrooms only when needed.

7. Don’t leave items on when not being used, or pre-warm ovens and the like hours before they’re needed (pizza ovens, conveyor toasters and hobs are common culprits for overuse).

8. Use sensor grills – new models can detect when something is placed on the grill and heat up in seconds, saving up to 75% in energy (http://www.greenhotelier.org/ourthemes/energy-efficiency-in-thekitchen/).

68 September 2014 SANDWICH & SNACK NEWS

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ENERGY

Cheeky chargers Britons are becoming a nation of ‘cheeky chargers’ with over half the population topping up devices in locations such as hotel and restaurants. However, observe E.ON, the good news for businesses looking to recoup the price of that power is that over a third of those surveyed were more likely to visit a business which lets them plug in – with a further 14% saying they would consider spending more with the business in return. The top locations for charging up a phone, laptop or tablet were pubs and bars, closely following by hotels, cafés, restaurants and libraries.

“There does seem to be a general expectation from customers now that they should be able to charge their phones or tablets whilst having a drink,” explains Sue Bird, landlady of the Royal Oak pub in Knaphill, Surrey.“It is not uncommon for us to find several of our plugs in use, despite the fact no one has actually asked to use them. Not only that, many of our customers even expect us to provide the chargers themselves!”

E.ON has been raising awareness of ‘cheeky charging’ to help businesses achieve a balance between customer service and maintaining energy efficiency, including advice on some basic steps: 1. Track customer charging – E.ON’s research shows that some people charge multiple devices at once, while on-the-go. Be aware that each ’cheeky charge’ will add to your overall energy consumption and different devices can use very different amounts so make a note of how, what and when your customers are charging.

Energy toolkit E.ON report that they have created an Energy Toolkit - a package of help and advice for small business designed to cut costs but delivered in a way which doesn’t disrupt normal business life.

Customers can request a free wireless energy monitor giving a real-time display of how their electricity use stacks up, and access free bespoke energy efficiency advice relevant to their business. Simply by monitoring where energy is used and being able to compare can help highlight exactly where businesses are using the most power, and identify potential courses

2. Monitor the impact – you may have planned for a certain weekly or monthly energy budget based on your regular use of key appliances or machinery, so check on your bills to see if consumption fluctuates unexpectedly. With the availability of smart meters and other energy management systems, businesses can now get up-to-the-minute information in real time.

3. Seek advice – your electricity supplier is best-placed to offer insight on all aspects of your daily energy use as well as how to reduce waste. Talk to them about the equipment you use, your basic requirements, and any concerns you might have about unanticipated electricity use, such as customer charging.

4. Weigh up the benefits – based on all the information you have available, decide if the benefits of ‘cheeky charging’ outweigh the potential cost to your bill. Talk to customers and, if you don’t want to introduce an outright ban, consider setting some ground rules on the amount of time, type, and number of devices allowed.

To find out more about how E.ON can help businesses save energy, call 0330 400 1147 and let them know you’re a BSA member, or send the team an email to sme.partnerships@eonenergy.com.

Data source: Independent research carried out amongst 2,000 UK consumers by Vision Critical, in July 2013.

of action. The wireless energy monitor updates every 10 seconds so you can instantly see the impact of turning appliances on or off.

To help with relevant advice, E.ON says that it also offers all its business customers a tailored energy saving advice line, where advisers get to know a customer and their business to see where and when they are wasting energy and by identifying areas where changes can be made to improve efficiency (call 0330 400 1147 to speak to E.ON about how they could help your business, or email them on sme.partnerships@eonergy.com).

www.sandwich.org.uk September 2014 69

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BSA MANAGEMENT COMMITTEE 2014 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 Toby Lewis (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

70 September 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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Sandwich snack news ANNUAL DIRECTORY 2015

15 20

g tin m lis for ny n pa tio m ica co pl ap

INTERNATIONAL

In association with

The essential reference guide of manufacturers and suppliers to the sandwich industry – get your company listed!

Business details to appear in Directory Company Name:..............................................................................................

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

Sales contact: .................................................................................................

Tel :................................................. Fax:........................................................... email ................................................................................................................. website .............................................................................................................

Product Listings

Each company can be listed (name, address, telephone number) under one section heading free. Listings under additional section headings cost £5+ VAT each. Please indicate which product/service sections you wish to be included under by ticking the appropriate boxes below: Bread & Bakery products Cabinets, Refrigeration & Coldroom storage Cakes, biscuits and confectionery products Cheese and Dairy products Cleaning/ Hygiene materials,services and equipment Clothing, Safety wear & Uniform Consultancy/insurance/business services Distribution and delivery services Cold Drinks and Drink making equipment (please specify) .................................

EPOS/Point of sale equipment/IT/WIFI (please specify) ......................................

Factory equipment and services (please specify) ................................................

Furniture and design Hot Beverages and Soups Ingredients (Please specify) ..................................................................................

Kitchen and catering equipment/accessories/ovens Labelling and label systems Mayonnaise, sauces, pickles & relishes Packaging Refrigeration and transport refrigeration Sandwich manufacturers and distributors Shopfitting/Signage Services Staff and recruitment Trade exhibitions/exhibition services & organisers Vending Snacks Wholesalers

ONE Fr E E L ISTING COMP PEr ANY

✃

The Sandwich and Snack News Annual Directory will be published in Spring 2015 and distributed to the industry throughout the whole year. It is mailed to subscribers, BSA and Café Society association members and is promoted at trade shows and events throughout the year. New members and subscribers joining during the year also receive a copy. The Directory offers suppliers a useful way of marketing and publicising themselves. The publication, now in its 18th year, is A5 in size, and contains a comprehensive list of manufacturers, suppliers and services within sectionalised categories to provide an essential reference guide. Companies are also indexed at the back.

To ensure inclusion please complete and return this form before the deadline of Friday January 9th 2015.

Entry booking form

I would like to book the following (please tick requirements): 1 Standard Free Entry includes company name and address entry under one section Additional Product Listings please tick extra product listings if required (first listing is free)

-

Cost Free

-

£5 + VAT

Bold Entry includes both name and address in bold lettering

-

£15 + VAT per listing

bold entry with logo appears above name and address

-

Editorial up to 100 words of editorial about your company to appear in the company listing.

-

£50 + VAT 1st entry £10 + VAT for each additional entry £75 + VAT

Picture & Editorial up to 100 words of editorial

-

£100 + VAT each

Mini Editorial up to 30 words

-

£20 + VAT each

Full Page Editorial logo, picture, bold listing and up to 250 words

-

£375 + VAT each

Directory Advertising rates

Front and Back Cover (Wraparound)* Inside Front Cover* Inside Back Cover* Colour Page* Half Page Colour*

-

req’d

£1900 + VAT £925 + VAT £850 + VAT £550 + VAT £295 + VAT

*Includes one free entry in bold with logo and editorial.

All advertisements payable 30 days from publication.

Authorisation I declare that the information given on this form is true and accurate to the best of my knowledge and I hereby confirm my order to be listed as indicated in the Sandwich and Snack News Annual Directory. Orders under £75 must be accompanied by payment. Cheques should be made payable to the BSA. Alternatively, if you wish to pay by Credit Card, please enter your details below.

Card No: ______ ______ ______ ______ Valid From ____ /____ Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ Name on Card:_______________________ Post Code_____________ House No. ________ (for security purposes only) Please return this form, with the appropriate remittance,to: Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB Whilst we make every effort to contact and include all suppliers that would like to be listed,in order to guarantee a listing we ask that you kindly return this form to the contact address below or email paul@jandmgroup.co.uk or call 01291 636342.

Failure to apply may result in your details not being included.”

For all enquiries contact Tel: 01291 636342 Fax: 01291 630402 e-mail: paul@jandmgroup.co.uk Sandwich and Snack News Directory, Association House, 18c Moor Street, Chepstow NP16 5DB

S&SN_153_Sept14_p74-80_Layout 1 04/09/2014 16:18 Page 72

NEW MEMBERS

Freshfayre are a professionally accredited specialist chilled foodservice company with a reputation for excellence in customer service, built over the last thirty years by delivering consistent, reliable and on time quality-assured foods that your customers want to eat again and again!

At Freshfayre we work with a number of regional artisan manufacturers which allows us to offer innovative products which ensures we always can offer a point of difference whilst upholding our high Quality Statement. With due diligence and provenance becoming more important everyday you can be assured that Freshfayre has full traceability on all its products.

Freshfayre offer the widest range of specialist Chilled products to the UK foodservice market in excess of 1000 lines, including a range of British Red tractor meats and halal chicken products, as well as Fairtrade and ethically sourced products plus the UK’s widest range of hot or cold sandwich fillings in excess of 95 varieties.

Freshfayre also offer an extensive range of provincial and regional cheeses, a large range of British and

Green Gourmet is a dynamic food innovation company, based in the South West of the UK. We create brands and supply a large range of meat, poultry, fish, vegetarian, bakery and hot snack products.

What do we do?

We offer innovative solutions to a variety of foodservice challenges from working with international airlines to overcome the on-board challenge of delivering crispy, 'toasted' sandwiches to airline

European charcuterie, fresh olives, oils, flavored vinegars, and pesto’s, chargrilled vegetables, fresh pasta and lots more.

As chilled food specialists all of our vast chilled product range carries a guaranteed minimum of 6 day shelf-life upon delivery, giving your units the maximum opportunity to safely use the product, cutting down on any wastage from our products.

At Freshfayre, we pride ourselves on offering our customers a responsive, competent and excellent service with order fulfilment

passengers, to helping school caterers increase the amount of locally and sustainably sourced produce served on menus.

How do we do it?

As well as designing our products in our development kitchen, we also source the raw materials, administer production at our partner BRC accredited manufacturing sites and manage the marketing and distribution of our products to sites all over the UK and further afield.

72 September 2014 SANDWICH & SNACK NEWS

consistently in excess of 99%.

Our customer are the most important part of our business and we work tirelessly to ensure your complete satisfaction, now and for as long as you are a customer Our delivery vehicles can offer a near National delivery solution from our 10 regional supply depots, with set delivery times giving continuity in supply and service at unit level.

Sales@freshfayre.co.uk 0113 2773001 Twitter @freshfayre_food Facebook @freshfayre_food

Sales Contact: Neil Humphries Phone: 01453 797 910 Fax: 01453 827 216 E-mail: nhumphries@greengourmet.co.uk Web: www.greengourmet.co.uk Address: The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF

S&SN_153_Sept14_p74-80_Layout 1 04/09/2014 16:18 Page 73

NEW MEMBERS Millitec is based in Leicestershire in the heart of England, but our machines can be found helping the food production industry across the world.

Millitec Food Systems Ltd specialise in producing innovative sandwich machinery and spare parts for the food production industry.

With over 10 years’ experience in the food industry, Millitec machines are synonymous with innovation and high quality. With customers’ needs at the forefront of our minds, our machines are designed to be extremely efficient with minimum waste production and easy maintenance, only taking minutes to clean and changeover – after all, idle machines cost money.

We manufacture ultrasonic single and quarter cutters for both sandwiches and wraps, depositors for pasta, ready meals and salads, mixers, collator butterers, CIP units, sanitiser tunnels and conveyors to suit your needs.

Millitec Products • Ultrasonic sandwich and wrap cutters • Ultrasonic sandwich quarter cutters

Millitec Spares Service Millitec’s excellent Spares Service is able to dispatch 99% of orders on the day of purchase. As well as manufacturing our own spare parts, we can supply spares for non-Millitec machines too!

Book a demonstration or free trial now!

We would be happy to demonstrate any of our machines in action or you can trial a machine of your choice. Simply email sales@millitec.com or ring 01664 820032 and see the difference a Millitec machine can make in your production line.

• • • • • • • •

Full range of sandwich lines Tomato slicers Butterers Collators Card and wedge sealers Sanitisers Mixers and tumblers Peristaltic depositors

Millitec Food Systems Ltd, Woodhill Industrial Park, Nottingham Lane, Old Dalby LE14 3LX Tel: 01664 820032 Fax: 01664 823219 Email: sales@millitec.com www.millitec.com

www.sandwich.org.uk September 2014 73

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BSA Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI Tillman’s Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Technomic Inc. Market Research Technomic Inc. Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods Chiltern Bakeries New York Bakery Co. Patisserie Chiltern Bakeries Total Foodservice Ltd. Viennoiserie Planete Pain Tortilla & Wraps Freshfayre Mission Foods Santa Maria Foodservice BreAd & rolls Fresh Chiltern Bakeries Delice de France Total Foodservice Ltd. Speciality Delice de France Mission Foods New York Bakery Co. Planete Pain Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Rank Hovis The Cheese Cellar Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Arla Foods UK Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Bradburys Cheese Freshfayre Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd.

Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria Foodservice CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd. Total Foodservice Ltd. Clothing & Workwear Lands’ End Corporate & Teamwear Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Santa Maria Foodservice Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise British Egg Information Service Caterers Choice Freshfayre Fresh-Pak Chilled Foods Piquant The Cheese Cellar The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd.

74 September 2014 SANDWICH & SNACK NEWS

drinks

Fruit

Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Total Foodservice Ltd.

Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd.

eggs & egg ProduCts Eggs (hard boiled) British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Labelling Systems & Barcoding GW Thompson Ltd. Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Fish ProduCts Anchovies Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network Prawns Freshfayre Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Southover Food Company Ltd. Universal Meats Zafron Foods Ltd.

General Beacon Foods Food Network Southern Salads The Ingredients Factory Guacamole Leathams Santa Maria Foodservice Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe ICB Group MeAt ProduCts Bacon Food Network Freshfayre Gierlinger GbmH Leathams Moy Park Ltd. TMI Foods ZMI Tillman’s Beef Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Total Foodservice Ltd. ZMI Tillman’s Chicken 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI Tillman’s Duck 2 Sisters Food Group Freshfayre Food Network Sam Browne Foods Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd. ZMI Tillman’s Lamb Freshfayre Karro Food Group Sam Browne Foods

Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company TMI Foods ZMI Tillman’s Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Karro Food Group Leathams Moy Park Ltd. Snowbird foods Southover Food Company ZMI Tillman’s Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company ZMI Tillman’s lABels Bunzl Catering Supplies GW Thompson Ltd. Piroto Labelling Ltd. Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods EDME Ltd. Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard 4 Aces Ltd. Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Disposable 4 Aces Ltd. Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Tri-Star Packaging Supplies Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic 4 Aces Ltd. Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd

S&SN_153_Sept14_p74-80_Layout 1 04/09/2014 16:47 Page 75

BSA Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria Foodservice sAlAd Freshcut Foods Ltd. MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

2 sisters Food grouP Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Tony O’Brien Tel: 01909511846 Tony.obrien@2stg.com www.2sistersfoodgroup.com 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: Units 2, 21 & 22, Wotton Trading Estate Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408

greenCore Food to go ltd PArk royAl Willen Field Rd, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com

Tel: 0116 2361100

iMPress sAndwiChes (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Sylwia Binkiewicz Tel: 01895 440123 Fax: 01895 441123

Fax: 0116 2361101

sylwia.binkiewicz@impress-sandwich.com

clare.keers@bradgate-bakery.co.uk

www.impress-sandwiches.com

ginsters ltd 83 Tavistock Rd, Callington Cornwall PL17 7XG Contact: Chris Parkinson Tel: 01579 386 200 Fax: 01579 386 240 chris.parkinson@ginsters.co.uk www.ginsters.com

love Bites ltd.

Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk

mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers

Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk

on A roll sAndwiCh CoMPAny Unit 2 Easter Park, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@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 the sAndwiCh FACtory Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk

www.onarollsandwich.co.uk rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net s&l CAtering

the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk

Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Andrew Knight Tel: 01484 304 401 Fax: 01484 304 402 andrew.knight@slcatering.co.uk www.slcatering.com tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk

The 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 September 2014 75

S&SN_153_Sept14_p74-80_Layout 1 04/09/2014 16:47 Page 76

BSA Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com 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

BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk

www.bradburyscheese.co.uk

BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk British egg inForMAtion serviCe 52A Cromwell Road, London SW7 5BE Contact: Phil Slaney Tel: 0207 0528899 phil@britegg.co.uk www.egginfo.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 Byotrol teChnology ltd.

Vanguard House, Keckwick Lane , Daresbury WA4 4AB Contact: Paul Foden Tel: 01925 742000 Fax: 01925 742029 pjfoden@byotrol.com www.byotrol.com

CAterers ChoiCe ltd Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044

Chiltern BAkeries ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 claire.marshall@flbltd.co.uk Accreditation body: BSA

david.barker@englishprovender.com

ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk Coveris FlexiBles uk ltd. (st neots) 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

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

ian.lonsdale@charcuteriecontinental.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

76 September 2014 SANDWICH & SNACK NEWS

english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855

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

www.englishprovender.com BRC Grade A e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk Fresh-PAk Chilled Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01226 344850 Fax: 01509 224568 matthew.clarke@fresh-pak.co.uk www.fresh-pak.co.uk

Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com

FsC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com 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 gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Nigel Spragg green gourMet ltd.

The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com 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

FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk

herBs unliMited.

Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.sglltd@btconnect.com www.herbsunlimited.co.uk

FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA

iCB grouP Virginia House, 35-51 Station Road, Egham, Surrey TW20 9LB Contact: Craig Kitchen Tel: 01784 608100 Fax: 0203 411 3936 craig.kitchen@icbgroupuk.com www.icbgroupuk.com

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BSA Suppliers Index JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@jiffytrucks.co.uk www.jiffytrucks.co.uk John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com lAnds’ end CorPorAte & teAMweAr Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 leel.raura@landsend.co.uk www.landsend-teamwear.co.u leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk

www.martinmathew.co.uk MilliteC Food systeMs ltd.

Woodhill Industries, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

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

SUPPLIERS

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 MyFresh PrePAred ProduCe ltd.

Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

www.myfreshprepared.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk norselAnd ltd.

Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA Piroto lABelling ltd.

9 Pondwood Close, Moulton Park Industrial Estate,Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 l.hyland@piroto-labelling.com www.piroto-labelling.com PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk

sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire, YO25 9DJ. Contact: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271

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 group.sales@thecardinalgroup.co.uk

pkendrick@sambrownefoods.co.uk

www.thecardinalgroup.co.uk

www.sambrownefoods.co.uk

the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

sAntA MAriA FoodserviCe Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 robert.barzda@santamariafoodservice.co.uk

www.santamariafoodservice.co.uk

snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com sPoonFed Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com

tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA totAl FoodserviCe solutions ltd.

Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk

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.

universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com 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 zMi tillMAn’s 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com

zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36ACauseway Road, Earlstrees Industrial Estate, Corby, Northamptonshire, NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk ConsultAnt internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk

The

BRITISH

SANDWICH ASSOCIATION

S&SN_153_Sept14_p74-80_Layout 1 04/09/2014 16:47 Page 78

International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 56-2-4119100 Fax: 56-2-4119101 Contact: Javier Urruticoechea Email: 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

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

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

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

Classifieds

AUCTION SALE Due to the closure of 3 major companies

1 GENUINE AUCTION SALE Thursday 25th September Briefly Comprising of: Ilapak Carrera & Delta Flow-wrapper - Fuji Flow-wrapper - Ulma Taurus tray sealer - AFT Buttering & Cutting - AFT Depositors -Lazy Susan - Metal Detector/Checkweigh & X-ray machines - Salad Spinners - Flume washers - make up sandwich conveyors - Urschel G & OV - Veg prep - Kronen Tona Rapid - Tray washers & Sanitising tunnels - ink jet printers - Pallet racking sinks/tables/tote bins - Freezer Units - All refrigeration plant - Air conditioning socks - Air conditioning plant - All panelling throughout - Merlin & Redpack Flow-wrappers - Proseal rotary tray sealing machine - Frampton Grill - Soken - Newtech Ultra Sonic Cutter - Electric cooking vessel - Hobart - Lingwood 2012 flume washer - Hobart 80 & 60 mixers

No Reserves Buyers Premium only 12.5%

78 September 2014 SANDWICH & SNACK NEWS

For further information and viewing contact the agents: Food Machinery 2000 Ltd Sue or Jack +44 (0) 1225 444466 email: sue@foodmachinery2000.com www.foodmachinery2000.com

To view lots, photos and register go to: www.bidspotter.co.uk

S&SN_153_Sept14_p74-80_Layout 1 04/09/2014 16:47 Page 79

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 ÂŁ115 Paul steer

01291 636342 email: paul@jandmgroup.co.uk

www.sandwich.org.uk September 2014 79

S&SN_153_Sept14_p74-80_Layout 1 04/09/2014 16:47 Page 80

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.