The Belazu Ingredient Co Herald Issue 3 by Belazu Ingredient Company

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ISSUE

2018

SPRING 18

EDITOR: Chris Busher NEWS EDITOR: Alice Jarret-Kerr, Bob Curbishley LAYOUT DESIGNER: Jose Laborda

THE BELAZU INGREDIENT CO. HERALD

@BELAZU_CO @BELAZU_CO BELAZU.COM 020 8838 1912 MARKETING@BELAZU.COM

HOTTEST NEW RELEASES

FRESH CHERMOULA

We have sourced our tahini from a family of Samaritans near the west bank town of Nablus, which is close to the original home of Tahini, we have high hopes for it as a product. It’s a premium product with a rich and nutty taste that lacks any bitterness. This lack of

bitterness derives from the producer’s skills and roasting the seeds to perfection. The flavour holds extremely well when mixed with water and it has a superior texture which is smooth, creamy and glossy. This is down to the way the producers grind the seeds twice.

SIYEZ - BACK IN STOCK

EDITOR’S NOTE See you all again in 3 months with more news!

HELLO! HOLA / CIAO / CZESC SZIA / DOBRY DZIE HALLO / OLA / NAMASTE

Q1 has got off to a good start for the business. We have grown by nearly 10% vs. 2017 without any large price increases meaning that this has been driven by more sales rather than higher prices.

Retail who are 6.5%, 4.7% and 2% ahead of budget. Each month in Q2 is budgeted to be over £3m which is a big step up for us because we have never had a £3m month so there is still lots to be achieved by all.

Sales are slightly behind our budget, but our margins are better than forecasted so we are bang on target for our GP. The top 3 performing channels vs. budget are Foodservice FO, Cash and Carry and Multi

S T N E V

Peter Oden

COMMERCIAL DIRECTOR

WHAT’S ON

TREND?

Most popular item on belazu.com

The events season has begun! We’ve rolled up our sleeves and have started to share the Belazu love with hungry consumers across the country. For the next 6 months we’ll be working with chef influencers and holding demos across our ‘gold’ rated events which include Taste of London, Abergavenny and Thame Food Festival.

ROSE HARISSA | £1.58* *with staff discount

Our busy schedule includes: Oakleigh Windsor Food Fair

7-8 April

Foodies Festival, Brighton

5-7 May

Pub In The Park, Marlow

17-20 May

Fantastic British Food, Blenheim Palace 26-28 May

*Taste of London, Regent’s Park

13 -17 June

Pub In The Park, Tunbridge Wells

6-8 July

*Waitrose Food Festival, Leckford

3-5 August

BBC Hampton Court

25-27 August

Food Rocks, Lyme Regis

8-9 September

*Abergavenny Food Festival, Wales

14-16 September

Thame Food Festival

29-30 September

BBC Hampton Court, London

7-9 December

*We’re looking for volunteers to help us run these shows, interested? If so, please email marketing@belazu.com

OF LONDON

Ingredient Is King

STAFF MILL EVENTS

TRIP

Thursday, 11th January 2018, was an early start (unless you’re a driver in which case its normal) for 20 of us, as we took the trip out to visit Eduard at the Pons olive groves. Starting at Gatwick and landing in Barcelona, we took a coach up to Lleida and after lunch got straight to picking the very last of the Arbequina harvest. The temperature was low & the olives were dark and wrinkled – which is how a few of us were feeling having been up for hours instead of minutes and having survived the EasyJet experience – and they were mild to eat, not what you would expect at all.

hopper from where they are stripped of their leaves, washed, stone ground, malaxed and finally centrifuged until the oil flows freely. It’s a sight that not many people get to see and it may not be used that much longer, as Eduard is forced to deal with complaints of noise from locals and struggle with large harvests going through, what is, a tiny, town centre mill. It won’t be long before another larger, more secluded mill is online and the Lleida mill becomes another industrial relic of a bygone age.

‘An experience that will be hard to forget for all the best reasons’ After more food at the mill (Jamon, Pan con Tomate, olive oil, cheese...) we retired back to the hotel before going out in Lleida. Blame George!

The real privilege of a trip like this is to see the whole process from start to finish. We combed the olives onto the net. We watched the nets being meticulously taken up in order to transfer the burgeoning pile of olives onto the next net. The olives get scooped and bagged. They are transferred to the mill and poured into the

The next day saw a coach trip to Mollerussa, this time to see Judit, Marta and Augusti, the Badia family who make our vinegars. Judit took us on the full tour of the tiny but pretty production facilities, complete with cast iron roof beams salvaged from a great Spanish exhibition in the early 20th century. They sit in perfect harmony

Olive harvest at the Pons olive grove

Badia’s fermentation tanks

UPCOMING

EVENTS

with the more modern stainless steel elements, the old brick, the modular kitchen that also serves as an archive of some of their packaging but they especially complement the artwork of Marta. Marta ’s work includes the fermentation tanks for the vinegar which are all two tone. Lower half bright, warm colours (yellow, purple, orange) upper half, cream. A smaller tank is all cream with the words “Mare del Vinagre” (mother of vinegar) painted on it. The warmth of the colours is matched by the family – who once again fed us after a tasting and a talk through their sublime “Schutzenbach” vinegars - but not by the weather, which is hovering around the 5C mark. All 20 of us leave with a gift of each vinegar they produce, in a small pouch and one of Marta’s ceramic artworks as a tag. We leave Mollerussa for the airport and sub-zero Britain. What’s especially great about these trips is connecting the landscape and the people to the product they produce. A taste fades, people are forgotten and a landscape can merge into the next one. All three together though, somehow fuse, to create an experience that will be hard to forget for all the best reasons.

From left to right: Judit, Jordi, Adam, Augusti & Marta

SATURDAY 30TH JUNE

As some of you may be aware, this year we are combining our Family Fun Day with the Iffley Academy Day giving everyone a chance to help out at Iffley in the morning, have fun with your colleagues in Oxford in the afternoon or partake in both!

The order of the day will be roughly as per the following: 08:00 Coach from Belazu to Iffley 09:00 Arrival at Iffley Academy 10:00 School kids arrive for the fun day 10:00-13:00 activities throughout the day with food, face painting, workshops and inflatables 13:00 End of the Iffley Fun day 1300 Coach from Belazu to Oxford for those not attending Iffley 14:00 Start of the Family Fun day 14:00 Punting up the river (boats) to a pub 15:00 onwards: Food and drinks at a pub and return coach to Belazu

For the third year in a row Zizzi restaurants are running their Mudder Challenge in partnership with Cancer Research UK to raise money and Stand Up To Cancer by getting fundraisers muddy in a military-style obstacle course. Zizzi is well on its way to raising £1million by July 2018. We’ve contributed to their target and will be sending a team of runners again this year so if you would like to join in please contact the marketing 3 department for more information.

T N E TM

R A P DE

Factory BLAZE!

NEWS

TECHNICAL

‘We are excited to announce that we have a new online system to increase production efficiency’

New Product Development (NPD) team has also developed a new Green Olive Tapenade which will sit on the shelves alongside our Black Olive Tapenade in Waitrose. The technical department at M&S came to visit a few weeks ago with the view to launching loose serve products in the stores’ deli counters. Watch this space! We are all working towards becoming a paperless business and are excited to announce that we have a new online system to increase production efficiency which will be hitting the factory floors. Low risk employees are now running start up and metal detection checks using the Gemba screens.

We have extended the number of lines we’re supplying into Ocado by introducing our new range of Semi-Dried Tomatoes in jars which will be available on Ocado.com this Spring. The

PURCHASING On the road with the buyers (and Technical) In February, Ainhoa and the two Nicks braved the treacherous, wintery weather conditions to visit three of our key Italian suppliers. After a delayed departure from the UK, the team finally arrived in San Severo, the province of Foggia to meet one of our longest standing suppliers and producers of our lemon oil using Peranzana olives and Gargano lemons. It was our first visit to the small production facility which is in the back of a small artisan shop in the city. The oils are held in small bulk tanks and carefully bottled to order alongside an impressive range of other products including pastes and pastas. Our new artichoke supplier processes 70 million pieces of artichokes per year and the team is heavily investing in the production facilities to improve the quality, product flows and capacity. There was plenty to see in the factory even though the unseasonably cold weather had impacted this year’s harvest. The growers deliver the artichokes to the site where they are blanched, 4

Ainhoa Astobieta

TECHINCAL DIRECTOR

topped, turned and finally peeled by hand before being packed into large tins for pasteurisation. We’re really looking forward to building this relationship and being part of the journey. The final visit was to our Nocellara olive supplier. The supply of Nocellara olives continues to present us with many challenges, for example, we sometimes get deliveries that are tainted in flavour and we are unable to use them because they do not meet the high standards that we promise our customers. We have issues with mould growth and pH control. Historically the quality of the pallets and the stretch wrapping of the pallets has been substandard. By engaging with our supplier and agreeing an action plan, we hope to finally solve these issues.

Nick Henderson

PURCHASING DIRECTOR

February’s warehouse fire on the Kelvin Industrial Estate did not only impact our customer deliveries and collections but also prevented our inbound deliveries of raw materials and bought-in finished products. We had dozens of deliveries (part loads, full loads, sea-freight containers) heading to a factory that could not receive them so it required quick thinking and skilful negotiation with suppliers and hauliers to ensure that the business was not adversely impacted either operationally or financially. The supply chain team stood up to the plate, and with excellent support from the wider operational team, were able to manage the incident with little or no impact to the business.

Nick Henderson

PURCHASING DIRECTOR

STAFF DISCOUNT

10%OFF DISTRIBUTOR PRICE PEMBURY KITCHEN It’s been another busy few months in The Pembury Kitchen with a host of innovation presentations to clients including: Brasserie Blanc, Corbin and King, M&S, Waitrose, Nando’s, Everyman Cinema, Natural Kitchen, Côte and Ask Italian. Jess and Henry are now hosting regular food service lunches (every other Monday afternoon) with sales and customer services to help build their knowledge and understand the different product applications. Ultimately, the sessions are structured for the teams to be able to educate and inspire their customers and, in turn, sell more. The first four lunches have been extremely successful and have been focused around grains including Freekeh and Siyez; rice, covering Carnaroli, Arborio, San Andrea and Ribe; Fresh Leaf Oils and, most recently, a Tahini masterclass. The workshops are interactive sessions where the teams are asked to share their research and their knowledge is put to the test at the following meeting. We launched our in-house cooking classes in March to give people the chance to cook with Henry, develop their kitchen skills and work towards their personal development programs (PDPs). In the first session Debbie,

John and Marika cooked eight dishes in three hours using 10 different Belazu ingredients. If this is of interest and you would like to join a future session, please contact your department manager. In addition to this, there will be a lunchtime dining experience in The Pembury towards the end of April to help build towards individual’s development targets and we’ll be launching biannual canteen themed lunches where the canteen team will be cooking with people from different departments of the business to showcase cuisines from around the world. We held a photoshoot for a selection of Spring recipes that are now live on our website including Henry’s Hot Crossed Buns with Beldi Preserved Lemons; head to belazu.com for inspiration – all feedback would be gratefully received. In other news, The Pembury Kitchen is now live on Instagram: @thepemburykitchen. This is a portal for Jess and Henry to upload fun and interesting pictures of food and day-to-day development life.

Visit

belazu.com/recipes for an amazing variety of ideas to try at home

Henry’s Hot Cross Buns with Beldi Preserved Lemons

SALES New customers have been coming on thick and fast with Natural Kitchen coming back on board listing 12 products after a very successful development day. The very swanky Chewton Glen Hotel and Spa, which is regularly voted one of the best hotels in the world, has started to use our ingredients. The infamous Crown and Shuttle in Shoreditch are selling 5 of our nut SKUs as well as using our branded nut jars. We have also opened Hovarda, an Aegean-inspired restaurant and bar that’s based in Soho and run by the same team behind Yosma. Pinkmans Bakery in Bristol is also a new customer taking a wide selection of products. Camden has just welcomed a brand new vegan pizza restaurant called Purezza following their successful launch in 2015 in Brighton, the team has brought their concept and generated a buzz around the idea to North London. They are making their own “cheese” out of cashews,

MARKETING We have had a busy first quarter, working through some major projects to help build the foundations for the rest of the year. The website infrastructure has been rebuilt, to allow full integration with Defacto, couriers and email marketing systems. We have also rewritten and redefined the insight and innovation process, to enable us to bring more insight to the innovation we develop and streamline the process. To gain better insight, we have created

brown rice and coconut and are now sourcing products including our balsamic onions, cuzco corn and smoked chilli jelly. Hugo is further increasing his geographical coverage by bringing on Hunts Food Service and Lily is starting her own export arm by getting our products listed in The Blue Lagoon in Iceland which is one of the Wonders of the World.

‘The marketing efforts of 2017 are paying off’ It is not all about new customers though, our existing customers are loving us more and more and buying more from us, 2 great examples are Bill’s who, after a trial, are now taking 7 SKUs from us and will be doing large volumes and Speedibake are now using 2 of our ingredients in the breads they sell to Tesco. Café Rouge has recently launched our new Seeded Supergreen Pesto, mayonnaise sauce and smokey tomatoes

a Chef Panel, with representatives from a cross section of our customer base including Michelin star restaurants, food writers, casual dining and contract catering. We will meet with them multiple times a year to get outside perspective on the products we develop. From a consumer point of view we conducted a consumer research with 800 Belazu consumers to understand them better, how they feel towards our brand, how to communicate to them and where we can go in the future. These learnings will affect all communications moving forward including the summer advertising, POS and onpack promotions.

NPD We’ve been grafting away to prepare for the launch of Red Pepper Tapenade and Vegan Purple Basil Pesto which are now featured within dishes at Bill’s Café as well as Benugo’s Cheese Shards and Zizzi’s Edamame and Mint dip which has already proved to be popular at the high street restaurant.

‘We’re bringing back our beloved Vermouth vinegar’

Our current project is preparing our vac packed Sun-Dried Tomatoes in extra virgin olive oil after bringing the production in-house, making sure the Green and Black Tapenades launch successfully along with the new Ocado lines. We

and Nando’s America has successfully introduced our Peri Peri tomatoes along with an assortment of olives. Carluccios, Ask Italian, Zizzi and Brasserie Blanc have all had new menu launches which have all gone smoothly and our Spicy Snack Mix is now being sold in Costco, France. From a Multi Retail point of view, the new SKUs in Ocado mean that the group is trading 82% better than last year. Wholefoods will be taking our retail range for the first time having listed 10 SKUs and Waitrose have listed both our Tapenade SKUs. The marketing efforts of 2017 are paying off and in Sainsbury’s the rate of sales of our Rose Harissa is up 49% vs last year and we are now selling 5.30 jars per store vs. 3.56 in 2017.

Peter Oden

COMMERCIAL DIRECTOR

As if that wasn’t enough we have also hosted Sabrina Ghayour for a cooking materclass for the 8 winners of our on pack promotion, hosted Alessandra Dudley, a foodie Instagrammer. We have generated lots of PR coverage in both consumer and trade titles. And last but, by no way least, photographed the entire product catalogue, both pack shots and bowl shoots, so we now have beautiful, consistent photos that represent our brand quality.

Chris Busher

MARKETING MANAGER

are also bringing back our beloved Vermouth Vinegar which is relaunching due to popular demand from the chefs after the trip to Spain in January. We have sourced our Tahini from a family of Samaritans near the west bank town of Nablus, which is close to the original home of Tahini, we have high hopes for it as a product. It’s a premium product with a rich and nutty taste that lacks any bitterness. This lack of bitterness derives from the producer’s skills and roasting the seeds to perfection. The flavour holds extremely well when mixed with water and it has a superior texture which is smooth, creamy and glossy. This is down to the way the producers grind the seeds twice.

Paola Higuera

NPD MANAGER

TRANSPORT

The transport department has been increasingly more efficient and this year we’ve created a “New Run” called tag14 to offset deliveries from tags 1 & 2 which, as you can imagine, are very busy. This extra route gives our central London customers greater accuracy of timed deliveries. To further help with efficiency, we have adjusted Lenny’s role and he’ll now be helping nights with loading etc. then will deliver on tag 14 and fulfil any seconds. Lenny will also be assisting Will and Bob with the full calendar of summer events.

Paul Brown

TRANSPORT MANAGER

OPERATIONS ‘We’ll be sourcing our water from the London Basin Chalk Aquifer’ By August this year, we’re expecting the borehole (well) construction to be finished and our aim is to be almost completely independent, in terms of our water needs. The borehole will allow us to tap into a natural water aquifer which is commonly known as an underground river or reservoir. We’ll be sourcing our water from the London Basin Chalk Aquifer which stretches from just beyond

Bishops Stortford to Swindon and all the way down to Kent. This particular aquifer was used heavily up until the 1960s and there were at least 12 boreholes in the area. The aquifer was last used in 2005 by the Guinness plant at Park Royal before they were relocated to Dublin. The 10 metre drilling rig should be in place by May to bore a hole the size of a standard 30cm ruler by 100m which is roughly as deep as the height of St Paul’s Cathedral (111 metres). This is a delicate procedure as the teams will be drilling through London clay, down to the Lambeth group clay - carefully avoiding any mud from entering the

aquifer - until they reach chalk where they will stop and find a fissure, or weakness, through which the water will push up to fill the well. The borehole will then be lined with concrete. Following this procedure, it will take a further three months for the water quality to be assessed and our certificate granted. As part of our Corporate Social Responsibility plan, this construction will pay for itself within three years, it will reduce the use of processed water and also make use of a resource that has been neglected for decades. At one point in the early 2000’s the rising water table threatened parts of London after mass extraction stopped back in the sixties.

THE NEW PESTO MAKER CAR PARK

‘We’ll need to find alternative parking’

As part of the borehole project, a 10-metre-high drilling rig will be installed in the car park until midMay. This means that we’ll need to find alternative parking but, the silver-lining is that once it’s complete the area will be landscaped and resurfaced, with low level lighting and improved parking. When it reopens all cars will need to be in a space and there will be a fine imposed for anyone caught double parking. Additional parking will be on the road (with permits available) and over the bridge on Miller road. Temporary workers will at this point not be allowed to use the car park so this will alleviate some of the pressure on spaces.

‘The new pesto maker more than doubles the volume per mix’

We’re about to undergo an uplift in the efficiency and volume of our pesto. Our current capacity is for a maximum of 120 litres which is made with a machine that uses vertical mixer blades. Whilst perfectly safe and efficient, this style of chopping can inadvertently heat the pesto via friction from the blades. This heat can affect the flavour so avoiding it is a huge advantage for us.

The new machine more than doubles the volume per mix at 300 litres and uses a high sheer mixing wheel which gives a 30-60% reduction in chopping times whilst reducing issues like herb stalks being left intact and friction heating. The added benefit is that it homogenises (basically emulsifies or binds the paste together) at the same time, which means the constituent parts will not separate and settle in the tubs.

Derek Wiles

OPERATIONS DIRECTOR

SPECIAL

BIRTH DAYS

F F A T S NEWS

NEW

STARTERS DENIS

ALBRISKI

PRODUCTION

VITUS

CARVALHO

WAREHOUSE

WERONIKA

STYRCZULA

PRODUCTION

NATALIE

PHILLIPS

LLOYD

NATHANIEL

DRIVER

TIBOR

FABOK

HYGIENE

CAROLINE

MC CARTHY

MARKETING

PROMOTIONS

Life is short... and birthdays are even shorter. Blow out your candles and eat as much birthday cake as you want!

50 ADAM WELLS

GEORGE BENNELL

& ROLE CHANGES CRISTINEL

TIRON

TRANSPORT ADMIN

LAMAR

BROWN

DRIVER

TRAININGS EQUALITY & DIVERSITY REFRESHER TRAINING

DIFFICULT ISSUES NEW TO MANAGEMENT

LABELLING & LEGISLATION

GOLDEN 8

OLIVE

Customer Services DEPARTMENT MARCH 2018 WINNER Given that Customer Services have had to cope with losing their manager and dealing with delivery-halting fires (amongst other extra challenges) it is amazing that they have achieved their best ever service KPI numbers in this first quarter and so weâ&#x20AC;&#x2122;re delighted to make them our first ever department recipients of the Golden Olive Award, congrats to you all!

CHRIS BUSHER & RICARDO CORDOSA PASSED THE ILM-MANAGEMENT DEVELOPMENT PROGRAM IN JANUARY

‘Our first ever graduate recruitment fair was a huge success’ Our first ever graduate recruitment fair was a huge success. Whilst we work on devising and introducing a grad programme, we were thrilled to meet over 100 attendees, of which 73 participants declared an interest in joining the Company. Clearly Technical, NPD, Innovation and Production stole the show with a nice spread across Sales, Marketing, Planning and Customer Services. We have been given approval to invest in a new Human Resources Information System, which will allow all HR activities and processes to occur electronically, effectively and efficiently, to include PDP and PDR’s. We are excited to be in position this year to welcome apprentices via the apprenticeship levy programme.

Do you follow us? DISCOUNT

20%OFF FOR FRIENDS & FAMILY ONLY AT BELAZU.COM

USE CODE: FRIENDS20

Following the silk road We can almost follow the old silk road with these three products. A welcome return for Turkish grown Siyez, certainly around when spices from India were passing through on the old trade route. Our new Tahini made in Palestine was certainly an important stop where

the boats would take the goods on their sea leg. Finally, our Moroccan inspired Chermoula, not actually on the old silk route but certainly a recipient of its spices as demonstrated by the coriander, cumin, black pepper, chilli and turmeric we use.

FRESH CHERMOULA

P W E N

45 OF % JA F

S T C U ROD

BELAZU SEMI-DRIED TOMATOES

We have just launched a new range of Tomatoes that have gone straight into Ocado and we have been asked for samples by two other multiples. The new range consists of Balsamic Semi-Dried Tomatoes, Hot Chilli Semi-Dried Tomatoes & Smokey Flavoured Semi-Dried Tomatoes all in 330g jars.

BELAZU GREEN TAPENADE

SIYEZ

TAHINI 10

After a few years absent from our range we have launched a new green Tapenade which has been taken straight into Ocado. This time we have used our preserved lemons to add a light, citrus touch to it.

Y T I R A H

MAKE LUNCH Last year saw us as a company get involved in the Make Lunch charity at the Rainbow Centre in Barnet. It seems ridiculous that in the 21st Century, in the world’s 5th largest economy, that any child would be going hungry. Yet, this is not an isolated, sporadic event. Daily & weekly food needs are often being met by food banks and charities, and in school holidays when a school meal is obviously in absentia, plenty of children are doing without one decent meal a day. There are stories from teachers of children simply eating crisps, chocolate and pop with no freshly prepared sustenance. Make Lunch is a charity that is trying to restore a little balance to the diets of a small pocket of children in Barnet. The idea being that the children have a safe space for three or four hours a day, where they can play in supervised groups, and receive a hot, square meal.

another current scheme being run in April), two a day to help supervise the games and just chat to the children, then sit with them and share a meal. It’s a humbling experience on a couple of levels. It goes without saying that knowing these children are “disadvantaged” and are at the coalface of inequality is, to say the least, frustrating and infuriating. The flip side are the volunteers & youth workers. People who choose to work with these and other children, not for financial gain but for other more personal reasons. Who see these children as just that, children, that need guidance, protection and some food in their stomachs. On a day to day basis they see to it that they have fun, build their confidence where they can and serve up some freshly prepared food. It lends you a better perspective. For a while at least! With some luck and a lot of hard work we hope to start a similar scheme much nearer Belazu in Greenford itself. It seems we live and work cheek by jowl with food poverty.

12 people volunteered to help out last year (there is

SCHOOL FOOD MATTERS School Food Matters is a Charity that specialises in improving the standard of not only children’s food intake via school but their education, so they understand what constitutes good food and where it comes from. “At SFM, we want school meals to get even better. Together we can push for better quality ingredients, school kitchens that can produce fresh food on site, more training and paid hours for catering staff and a school dining room that makes lunchtime a pleasurable experience. If we get all the pieces of the school food jigsaw in place, parents can order school meals with confidence and children will enjoy tasty and appealing food that’s good for them.” This project has seen the children engaged at every level, from NPD to marketing, purchasing to sales, technical to production. They have toured the site, listened to talks and been challenged to take what they have learned and turn it into their own product.

At the start, none of us knew what to expect but the children rose to the challenge. They took on board the brief they were given to “Create a product that would fit into Belazu’s stable of pastes and think about how that would be marketed”. On the final day, three teams turned up with a finished product and a varied level of marketing ideas. The tasting panel of six, led by Henry, taste tested each paste in the Pembury Suite and listened to the pitch from each school. The panel retired to the boardroom and Jose took a look at the designs. The prize on offer was for the winning pastes to be turned into a real product and for us to approach Wholefoods Market to see if they would take it. As it turned out Adam took the decision that all three were good enough to take them through to NPD and hopefully into a limited production run, with the winning design from Northolt High School.

WHAT’S THE

CLUE

S E AM

CROSSWORDS CLUES:

G SUDOKU 9

CROSSWORDS

7 1

6 2 5

6 9 2

5 7 6

8 3 4

23 28

36 40

1. INFORMAL ASSENT 4. _______ DAY AT A TIME 7. UNDERGROUND TRAIN 12. ETERNALLY, IN VERSE 13. RELAXATION ROOM 14. GREEN SHADE 15. MUHAMMAD _____ 16. DEVOTED 18. HOLLYWOOD’S _____ WEST 20. QUICK CUT 21. FUTURE FLOWERS 23. LARIATS 27. GYPSY’S CARD 28. ARTIST’S BOARD 29. _____SNAIL’S PACE (2 WDS.) 30. SUNDAY SEAT 31. EXCLAMATION DISCOVERY 32. WITHDRAW 35. ACTRESS _____ BURSTYN 37. EXPRESSES SCORN 38. SWERVES 39. SOLIDIFIES 41. GOAL 42. FORFEITED THE THRONE 46. GONE BY 49. SUMPTUOUS MEAL 50. HAVE DEBTS 51. PULL 52. PORTABLE SHELTERS 53. ACCORDING TO 54. LONG PERIOD

DOWN

18 21

ACROSS

Visit

belazu.com/recipes

for an amazing variety of ideas to try at home

1. FAVORABLE VOTE 2. WRIGGLY FISH 3. INTEREST BENCHMARK (2 WDS.) 4. STRANGEST 5. ONCE CALLED 6. FINISHES 7. ____ WORKER 8. PASS, AS TIME 9. HUMOUR 10. FIRST WOMAN 11. PRIMARY COLOUR 17. RELATIVE BY MARRIAGE (HYPH.) 19. EXCITEMENT 21. NIGHT TWINKLES 22. CONSUMED 24. CHESS TIE 25. ADDITIONAL 26. PENN AND CONNERY 28. CHERISHED ANIMAL 30. ITALIAN STAPLE 33. FIGHT BACK 34. CONSTRUCTS 35. DODGER 36. MAUI GARLAND 40. QUIT 42. FORE’S OPPOSITE 43. QUEEN OR DRONE 44. NEWSMAN _____ RATHER 45. SHEEP MOM 47. STICKY SUBSTANCE 48. HAVE TITLE TO