January/February 2019 by BFFF

J a n u a ry / F e bru a ry 2019

The magazine for the frozen food industry

ANNUAL LUNCHEON ANNUAL LUNCHEON Event roundup Event roundup

A COMMUNITY EFFORT THE STORY BEHIND THE STATS Interview with John Marren Feature

INTO THESTEPHEN DEEP FREEZE WAUGH Feature Interview

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Part of

The Bulletin

BRITISH FROZEN FOOD FEDERATION

John Hyman Chief executive

Registered office: Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark NG23 5JR.

WELC O ME

A company limited by guarantee. Registered in England and Wales No: 7687541

01400 283090 www.bfff.co.uk CHIEF EXECUTIVE John Hyman HEAD OF COMMERCIAL & SPONSORSHIP Paul Murray paulmurray@bfff.co.uk 07718 588431 ADVERTISING & MEMBERSHIP Kate Miller katemiller@bfff.co.uk 07793 499871

A very warm welcome to the January/ February edition of the Bulletin. Firstly, I would like to take this opportunity to wish all our members and colleagues within the frozen food industry a very happy and successful New Year.

PUBLISHER

2018 was a brilliant year for the UK frozen food market, an £8.6bn industry growing at 5% year on year, and the fastest growing food category within retail and ahead of both chilled and ambient. I expect significant future innovation in premium quality, natural health and frozen being part of the solution on food waste. Thank you for the fantastic response to the new and existing categories for our Product Awards and Gala Dinner in June.

Pelican Communications www.pelicancommunications.co.uk

The forthcoming annual business conference is looking at the future of our industry in 2025. Followed by the People Awards, it will be one of the highlights of the year on February 7th, so please book your place ASAP. Our new marketing campaign ‘Fresh from the Freezer’ is terrific, so please take full advantage of this and share with colleagues to amplify its success over the next few months.

IN THE NEXT ISSUE...

We’re delighted with our 11 member benefits that our members can take advantage of. They include three new services around minimising frozen waste, saving significant amounts of money on energy and business tax advice. See page 45 for more information.

From the land- Meat, fruit and veg To contribute to this issue or advertise, contact your account manager or email: bulletineditorial@bfff.co.uk

During this period of significant uncertainty around Brexit, I’ll ensure the key issues and opportunities are understood by Government. We also have a Brexit legal helpline and enhanced information services from Dodds to support members.

Go online The Bulletin is the exclusive magazine for BFFF members. Printed six times a year, it has a readership in excess of 3,000 industry leaders, decision makers and buyers.

I’d like to thank Claire and Crystal for their contribution during their time with BFFF and give a warm welcome to George, Siobhan and Carla who have joined the team. I wish you all a very prosperous 2019 and look forward to seeing you at our conference, People Awards and IFE.

The Bulletin is available to read online at www.bfff.co.uk/about-bfff/bulletin – where you can also read all the latest news from BFFF and its members. 1

The Bulletin

CON TEN TS

Bulletin THE

The magazine for the frozen food industry

IN THE NEXT ISSUE

04 BFFF NEWS

From the Land

Meat, Fruit & Veg To request the brief for this issue contact: bulletineditorial@bfff.co.uk

To advertise contact: katemiller@bfff.co.uk

MEMBER NEWS

Advertising Deadline: 1st February 2019 To request a Media Pack or submit your company/product news contact: bulletineditorial@bfff.co.uk

COMING UP:

May/June Sweets & Treats July/August Coverage of our Gala Dinner & Product Awards

ANNUAL LUNCHEON 2

The Bulletin

BUSINESS CONFERENCE PROGRAMME

NEW PRODUCTS

SAVE THE DATES

PEOPLE AWARDS SHORTLIST

MEMBER BENEFITS

IFE FEATURE

GALA DINNER & PRODUCT AWARDS

INDUSTRY SERVICES

TECHNICAL& LEGISLATIVE

INTERVIEW: STEPHEN WAUGH

25 49

FEATURE: FREE FROM MEANS FREEDOM

NEW MEMBER PROFILES

HEALTH & SAFETY 3

DIARY DATES

The Bulletin

BFF F NE WS

Updates from BFFF team

Registration BFFF launches new digital campaign to boost is now open further frozen growth for IFE 2019 A new promotional campaign funded by BFFF members is set to boost the £8.6bn frozen food category.

Launched to coincide with Christmas, Fresh From the Freezer is a digital campaign consisting of a series of six short films. Each one highlights surprising meals that can be made with ingredients ‘fresh from the freezer’. The six-month campaign aims to showcase frozen food to reach over three million consumers and target new chefs. The films will be promoted via a range of social media channels. The films include a festive roast dinner, a Thai green prawn curry, breakfast pastries, fruit smoothies, gourmet steak and lobster, plus show-stopping desserts. John Hyman, chief executive of the British Frozen Food Federation, said: “The videos

showcase amazing looking and surprising food that’s made fresh from the freezer, smashing the myths that frozen is inferior in quality and appeal to fresh.

Registration is now open for the International Food & Drink Event (IFE), which is returning to ExCeL London from 17–20 March 2019.

“This is another sign of confidence in the frozen food market which has remained the most buoyant part of the grocery sector. In the last 12 months, frozen has achieved a market growth of 5%, putting frozen foods ahead of both chilled and ambient.”

With 1,350 cutting-edge food & drink manufacturers attending from 111 countries, IFE He added: “Our members continue to 2019 is one of the only places BFFF members innovate, add premium quality products and can experience the best of what the food & build awareness of the convenience and reduced food waste that frozen delivers. We’re drink industry has to offer across the globe. confident these factors will continue to drive This year’s event will have a dedicated frozen growth, supported by our new campaign.” food area, showcasing pioneering brands that are shaking up the sector, such as Lickalix organic, free-from ice lollies and a new vegan frozen curry range from Spiced by Rayeesa. Co-located with Pro2Pac, the food & drink processing & packaging event, the joint festival will provide a comprehensive snapshot of the food & drink industry, offering fresh inspiration for BFFF members. For more information on IFE 2019 and to register for free please visit: https://ife-2019visitor.reg.buzz/bfff

Three new and exclusive BFFF Member Benefits added to the collection….

We are delighted to introduce further exclusive, industry-focused and time sensitive member benefits. They have been added to the already extensive range and were presented during our Industry Forum at JLT offices in London in November. Our new strategic partners presented details of the services and helplines to nearly 100 delegates and these include a new energy, brokerage and consultancy service from FEC Energy, one of the UK’s leading energy consultancies, working with commercial businesses, government departments and manufacturers.

addition to the existing HR support service and HR online library of over 400 downloadable documents provides a truly invaluable free resource for BFFF members. We will be available with our strategic partners to answer any questions about the complete range of the current 11 member benefits at the BFFF Business Conference in February and at IFE in March.

Also, a great solution to help to reduce food waste within our industry, we are working with Company Shop, the UK’s largest redistributor of surplus food & FMCG products with over 40 years’ experience helping retailers and manufacturers stop good food go to waste.

Please see page 32 for full details including helpline telephone numbers so you can start using these services straight away and make full use of your exclusive member benefits.

And we have further enhanced the already popular and well used benefit from Quest (formally Qdos) by adding a free tax advice service giving unlimited access to experienced tax and VAT advisors. This

For further information on any of our benefits contact stevepocock@bfff.co.uk 4

The Bulletin

B FFF N EWS Updates from BFFF team

Annual General Meeting results

Our members, including proxy votes, unanimously voted to re-elect our Chair and Board of Directors at the AGM held on Tuesday 20th November 2018. They also approved the adoption of the annual accounts and both the Chairman’s and the Chief Executive’s report. Our auditors, Smethurst & Co were also re-elected for the next year.

Our Chair, Nigel Broadhurst of Iceland Foods Ltd has now served his first year as Chairman and thanked everyone for their support as we look forward to new opportunities for the year ahead.

The BFFF Board

Chair of the Board & Retailer Representative Nigel Broadhurst, Iceland

Producer Representative Karen McQuade, The UK Foodhall

Wholesaler Representative Producer Representative Wayne Hudson, Stuart Smith, Birds Eye Brakes Audit Committee Helen Wright, Finance Director, Arco Ltd. Ali Hannaford, Chairman and Director, Paramount 21 Ltd. Chloe Frankish, Finance Operations, Smith & Nephew John Young, Finance Director, Dawnfresh Seafoods Ltd. H&S Expert Group Vince Craig, Director, Meadowbrae Technical Services Ltd. Mark Lovett, Group Health & Safety & Environment Manager, Apetito Ltd. David Morgan, Health, Safety and Environment Manager, ASDA Stores Ltd. Paul Duncalf, Head of Health & Safety, Brakes UK Bryan Atkinson, BU EHS Manager - Poultry, Cargill Meats Europe

Producer Representative Ian Stone, Apetito

Wholesaler Representative Wholesaler Representative Andrew Roberts, Nick Redford, Bidfood Caterforce

Chair of T&L Expert Group Vince Craig c/o McEvoy Foods International

Chair of Audit Committee Helen Wright Arco Ltd.

Dave Penson, H&S, Environment, & Energy Manager, Young's Seafood Ltd.

Todd Hallam, EHS Director, Chalcroft Construction Aaron Scandrett, UK Group Health, Safety & Environment Manager, Froneri UK Ltd.

Technical & Legislative Expert Group

Robert Ironmonger, Health, Safety and Environmental Manager, Greenyard Frozen UK Ltd.

Vince Craig, Director, Meadowbrae Technical Services Ltd.

Paul Rhodes, Group SHE Manager, Greggs Plc.

Ian Mortimer, Group Technical Manager, Apetito Ltd.

Neil Walker, H&S, and Quality Manager, Heron Foods Ltd.

Philip Proud, European Technical Director, Avara Foods

Stephen Dean, H&S Manager, Iceland Foods Ltd.

Angela O’Donovan, Director of Technical Services, Bidfood

Simon Aldous, H&S Manager, Moy Park Ltd.

Sandra Brand, European Head of Policy and Regulatory Affairs, Birds Eye Ltd.

Clare Crompton (McMahon), H&S and Enviro Manager, The Authentic Food Company Ltd.

Ken Glauch, Head of Technical, Booker Ltd.

Dennis Futty, Quality Assurance Manager, Three Oceans Ltd.

Gerry Thomas, Technical Director, Brakes

Adrian Cooper, Quality, H&S, and Enviro Manager, XPO Logistics

Su Dakin, Technical & Development Manager – IND Division, Cargill Meats Europe 5

Chief Executive John Hyman, BFFF

Michael Alcorn, Technical Manager, Creative Foods Europe Graham Christy, Group Technical Director, Froneri UK Ltd. Daryl Hurley, Technical Controller, Greencore Grocery Leeds Tim Homewood, UK Technical Manager, Greenyard Frozen UK Ltd. Ashleigh Moore, Regulatory Affairs Manager, Greggs Plc. Emma Meredith, Food Legislation Manager, Iceland Foods Ltd. Janet Williams, Technical Manager, Kent Frozen Foods Ltd. Simon Derrick, Senior Technical Manager, Three Oceans Ltd. Scott Johnston, Technical Director, Young's Seafood Ltd.

The Bulletin

M EM BER NE W S Updates from BFFF members

Chris Tyas is new GS1 UK chair

GS1 UK, the not-for-profit standards organisation, has appointed former global head of supply chain for Nestlé SA, Chris Tyas as its new chair. Chris joins GS1 UK after his retirement, following 36 years with the world’s largest food and drinks company. He is a former vice chairman of GS1 UK and more recently, the co-chair of the Consumer Goods Forum group, helping to shape the organisation’s Sustainable Supply Chain Initiative. He said: “I am honoured to take this role in GS1 UK at such a pivotal time for the organisation. It is a body and team I have had the greatest respect for over the years.” ● www.gs1uk.org

Helping you buy, generate and save energy

FEC Energy canhelp you with everything from buying and selling energy through to securing new connections and upgrades, wayleaves, energy regulation, compliance and energy efficiency. With a history spanning 50 years and a wealth of experience we are well placed to provide advice and support for our clients, Government departments, industry organisations, utility companies and manufacturers. BFFF members are now able to benefit from our skills and knowledge to reduce energy costs and consumption within their business. Examples of these services are:

• • • • •

Energy efficiency auditing and advice ESOS (Energy savings and opportunities scheme compliance) Renewable energy compliances Climate Change Levy advice and compliance Combined Heat and Power opportunities

● www.fec-energy.co.uk

Icefresh Foods scoops awards

Icefresh Foods, specialists in developing licensed desserts and own label products, is celebrating after taking home four awards at the Quality Food Awards. The company, which has been developing frozen and chilled foods for the UK’s top retailers for more than 35 years, scooped four awards for some of its latest frozen innovations. They include winning the Desserts & Pastry category for its on-trend Asda Extra Special 12 Macaron Selection, which is made using only the finest ingredients and flavours and the Handheld Ice Cream award for its Co-op 4 Rainbow Uni-Cones, which tap into the unicorn craze, blending a colourful combination of vanilla and raspberry ice cream topped with rainbow coloured rice balls. Also within the Ice Cream category, Icefresh

took home the Healthy Options award for its Leone Al!ve product, the first protein on a stick ice lolly to be sold in the UK. Finally, Icefresh finished off the night winning the Frozen Sweet Party Food award for its festive Iceland 6 Decorate Your Own Rudolph Macarons, which sees raspberry macarons supplied along with all the sweet treats you need to turn your macaron into everyone’s favourite reindeer. Renowned throughout the industry for its rigorous and stringent judging process, the Quality Food Awards is judged by a 50-strong panel of respected food experts from across the industry. ● www.icefresh-foods.co.uk

Jonathan Lee Recruitment partners with the Future of British Manufacturing Initiative Manufacturing and engineering employment specialist, Jonathan Lee Recruitment has become a core partner of the Future of British Manufacturing Initiative (FoBMI). David Woakes, group business development manager at Jonathan Lee Recruitment, said: “We’re very aware of the challenges facing manufacturers today, specifically the need to embrace digital initiatives and new technology and the impact this has on their people. “We’re delighted to be working with the

Future of British Manufacturing Initiative to support businesses navigating these changes and preparing themselves, and their employees, for the future.” ● www.jonlee.co.uk

The Bulletin

M EM B ER N E WS Updates from BFFF members

Lantmännen Thomas Ridley responds to non-alcoholic drinks trend Unibake expands in Australia A change in consumer behaviour is driving a huge surge in the sales of non-alcoholic beverages and none more so than the ‘holy grail’ of a nonalcoholic beer that actually tastes good.

International bakery group, Lantmännen Unibake, has signed an agreement to acquire Australian pastry manufacturer, Bakery Du Jour.

In response Thomas Ridley Foodservice has ranged the Suffolk-based micro-brewery, St Peter’s, Without® Gold.

Shane Fazackerley, category manager for wines, beers, cider and spirits said: “This is an amazing beer that will appeal to a nation of ale drinkers who love a good, full-bodied golden ale, as well as lager drinkers looking for a delicious alcohol-free beer.

The acquisition is a key step to expand Lantmännen Unibake’s global footprint.

“Without® Gold is made in exactly the same way as a traditional beer, just without the alcohol, and consumers can expect a full-bodied pint, with a good head and delicious taste.”

Family-owned Bakery Du Jour was founded more than 20 years ago and is a leading supplier of premium pastry products to major Australian retailers as well as food service customers. Bakery Du Jour employs around 90 people and is located in Melbourne, Australia.

St Peter's Without® Gold is available in 500ml bottles and on tap and complements Thomas Ridley’s existing range of draught and bottled beer and cider. ● www.thomasridley.co.uk

Since 2006, Lantmännen Unibake has been successfully exporting pastry products to the Australian market. The acquisition of Bakery Du Jour now supports Lantmännen Unibake’s growth with locally produced products. Werner Devinck, CEO of Lantmännen Unibake, said: “Bakery Du Jour has a strong, customer-focused company culture with highly engaged people, an attractive market position as well as business model. Building on our passion for businesses further and continuing to deliver great results.” ● www.lantmannen-unibake.com

In my

VIEW with

Dr. Alison Tedstone

Public Health England has launched a new Change4Life campaign to help families cut back on sugar, as it is revealed that 10 year olds in the UK have consumed 18 years’ worth of sugar. While children’s sugar intakes have declined slightly in recent years, they are still consuming around eight excess sugar cubes each day, equivalent to around 2,800 excess sugar cubes per year.

Dr Alison Tedstone, chief nutritionist at PHE, said: “Children are consuming too much sugar, but parents can take action now to prevent this building up over the years. To make this easier for busy families, Change4Life is offering a straight-forward solution – by making simple swaps each day, children can have healthier versions of everyday foods and 7

drinks, while significantly reducing their sugar intake. “Families are encouraged to look for the Change4Life ‘Good Choice’ badge in shops, download the free Food Scanner app or search Change4Life to help them find lower sugar options.” In May 2018, PHE published progress against the first-year sugar reduction ambition of 5%, which showed an average of 2% reduction in sugar across categories for retailers and manufacturers. While breakfast cereals and yoghurts and fromage frais were among the categories meeting or exceeding the 5% ambition, some products in these categories are still high in sugar – this is why Change4Life is making it easier for parents to find lower-sugar options.

The Bulletin

M EM BER NE W S Updates from BFFF members

Midlands security firm CEO FAST celebrated in top 100 NEWS

GMS Group of Companies CEO Neil Male has been named one of the 100 Faces of a Vibrant Economy by Grant Thornton. Grant Thornton is one of the UK’s largest professional services firms. Its Faces of a Vibrant Economy celebrates leaders from across the public, private and third sectors who exemplify what it takes to develop a vibrant economy.

Oakland appoints distress load technical lead team manager Family business, multi temperature supply chain and logistics specialist, Oakland International, has appointed Eimear Scolard as the company’s new technical team lead.

Since becoming CEO of GMS Group of Companies in 2005, Neil has grown the Bromsgrove-based security business from £2.3m to £14m. GMS now employs over 500 staff nationally with clients including Jaguar Land Rover, Cemex, TUI, VAX, Aston Martin & Kerry Foods.

Tasked with heading the successful Distress Load Team, Eimear will oversee inspections, co-ordinating the team from initial contact through to load completion.

He said: “I’m very proud to be nominated as one of Grant Thornton’s 100 Faces of a Vibrant Economy. It’s a great honour, not only for myself but for the whole of the GMS team who all play a part in delivering innovative security solutions to our customers. To be recognised in our 20th anniversary year is also a great achievement.”

Sampling for food safety seminar

The Faces of a Vibrant Economy are selected from across the UK and represent diverse sectors and industries. They include business leaders, entrepreneurs, local government innovators and third sector trailblazers – recognised for their commitment to developing an economy that enables people, organisations and communities to flourish. ● www.gms-group.co.uk

Another 30 bespoke refrigerated semi-trailers for Reed Boardall Reed Boardall Group is continuing its rolling fleet upgrade programme having ordered another 23 single deck semi-trailers plus seven double deck trailers as part of its 300-strong trailer fleet. Supplied by the company’s nominated trailer partner, Fraserburgh-based vehicle manufacturer Gray & Adams, the 13.6m tri axle trailers have been built to Reed Boardall’s specifications to meet the particular needs of its individual customers. With a total value of £2m, all of the new trailers are equipped with Carrier Vector 1550 or 1950 refrigeration units as well as satellite tracking for constant monitoring of the location and temperature of the vehicles in line with Reed Boardall’s stringent quality control procedures. In addition, the double deck trailers feature super single 445 wheels and tyres for improved stability and significantly enhanced tyre wear. ● www.reedboardall.com

This seminar, on 19 March, will look at practical approaches and issues associated with sampling in the food industry. It will cover sampling for microorganisms and chemical and food safety, as well as how sampling applies to food safety systems. This seminar will benefit those involved in obtaining and evaluating the safety and quality of food and drink production. Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk

Unicarriers Europe appoints new executive New face in the European top management: UniCarriers Europe AB, a subsidiary of Mitsubishi Logisnext, appoints the Swede Jonas Tornerefelt as executive vice president (EVP) sales & marketing. He succeeds Bengt Kristiansson in this position, who is retiring.

The Bulletin

M EM B ER N E WS

Updates from BFFF members

Savona Foodservice achieves renowned BRC accreditation in Storage & Distribution. operations teams, it is likely that there is going to be much more news from Savona Foodservice in the near future.

Savona Foodservice has been awarded BRC AA standard at both Oxford and Ilfracombe depots, an achievement that the company is extremely proud of as it moves to headline the future of the foodservice industry.

● www.savona.co.uk

This news follows an eventful two years at Savona Foodservice, which has included the acquisition of Ilfracombe Wholesale Grocers by Savona Provisions and the implementation of a complete rebrand. Through modern-day thinking, enthusiasm and growing reputation, Savona Foodservice is fast-achieving premium status in the industry, as it continues to offer quality products, food safety, supply chain and customer service. Mike Morgan, director and general manager at the Oxford depot said: “AA standard isn’t just another accreditation, it is an external recognition of the investment that we have made to achieve the highest possible quality assurances.” Receiving BRC AA at both depots offers assurance and confidence to both existing and future customers. With online ordering now in the customer pilot stage, rumours of geographical expansion and new staff being added to sales and

Food Sector Lawyers info@1cold.com www.1cold.com

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• Contracts • Debt recovery • Product recalls • Agents and distributors • Employment • Intellectual property and branding • Transport and logistics • Competition • Corporate and commercial Contact Peter Cusick or Peter Seary of our Food and Drink team

01775 842500 INDUSTRIAL CHILLERS / COLD ROOMS / COLD STORES

www.roythornes.co.uk @roythornes_food

The Bulletin

M EM BER NE W S Updates from BFFF members

Year of rapid growth for Erudus

We are AJAX safe access

An online platform providing the foodservice industry with instant access to food product data has increased its users by 180% in the past 12 months. Erudus has also added Brakes Foodservice, which supplies caterers across the UK, to its growing list of wholesalers signed up to the platform. Erudus has experienced significant growth in the last year including seeing the number of users benefiting from accessing the nutritional and allergen data grow from 10,000 to just under 90,000.

A planned update will include 250,000 product images being made available to download for marketing material, price lists, e-commerce sites, and mobile ordering apps, where integrations are in place. ● www.erudus.com

British designed and engineered fail safe protection products for workers

In addition, the number of wholesalers signed up has increased from 42 in 2016 to 117, while the number of manufacturers entering data has more than doubled from 1,135 to 2,748 in the same period. The number of products has also grown from 28,083 to more than 60,000 in two years.

Pallet gate safety barriers • Folding & mobile access steps Platforms and industrial staircases • Bridging access platforms Call: +44 (0) 115 986 6321 | Email: ajax@canalengineering.eu.com www.ajax.eu.com

MADE IN BRITAIN

Macphie welcomes new CEO

Scottish food ingredient manufacturer Macphie has announced that Andy Stapley has joined the company as chief executive officer (CEO). Most recently managing director at Kensey Foods in Cornwall, Andy has over 15 years board-level experience with major FMCG organisations including Marine Harvest ASA, Youngs Seafood and 2 Sisters Food Group.

Waste Works Wonders!

Company Shop, the UK’s largest redistributor of food and household products, was on hand to prevent perfectly good food from going to waste following the successful BFFF Annual Product Awards.

He said: “I’m hugely excited about joining Macphie, an ambitious and respected business that is committed to growth.

Ten pallets of food from the awards were donated to Community Shop, the social supermarket founded by Company Shop in 2013. Based in some of the most low-income communities across the UK, Community Shop offers food access to those who need it most but can afford it least. Revenues raised from the enterprise are used to deliver professional, personal development programmes supporting members to live fulﬁlling lives, building stronger individuals and more conﬁdent communities.

“Macphie has the potential to match its ambition and I’m tremendously optimistic about the opportunities that lie ahead.” Born and raised in Glasgow, Andy’s early career was in mechanical engineering with Rolls Royce. He then moved into an FMCG sales & marketing career in the food industry, before taking on operational and general management roles. He has significant international experience, leading a number of change strategies in China, south-east Asia and India. Andy succeeds Andy Underwood, who was the first managing director from outside the Macphie family on his appointment in April 2014. ● www.macphie.com 10

Jane Marren, Company Shop managing director, said: “Every day, we help organisations within the supply chain to avoid waste by redistributing products through Company Shop or Community Shop. We’re delighted we could support the BFFF in this instance and we look forward to helping BFFF members to avoid needless food waste by working with us too.” Call Company Shop’s Surplus Hotline 0845 697 0458 to find out more. ● www.companyshop.co.uk

The Bulletin

M EM B ER N E WS

Updates from BFFF members

25th Annual Country Range Student Chef Challenge Launches

Celebrating its 25th anniversary, the Country Range Student Chef Challenge has officially launched for 2019. Run in collaboration with the Craft Guild of Chefs, the challenge has played a huge role in developing young chefs and talent around the UK for a quarter of a century. As part of the prize for this special anniversary year, the winning team will be offered a day’s work experience placement at a Michelinstarred restaurant. They will also be taken on a foodie tour of London, including a guided tour of the capital’s famous Billingsgate Market, where they will be taught fish filleting skills by the resident master fishmonger. To win the much sought-after title, teams of three students will be required to plan, prepare and execute a three-course, four-cover menu in 90 minutes. The latest challenge focusses on the essential core skills and techniques studied on a second year professional cookery course and will test students’ knowledge of both classical cooking and the more modern methods of the last 25 years. ● www.countryrangestudentchef.co.uk

Caterforce announces changes to buying policy in 2019

MICHAEL WARD L I M I T E D

FLEET REFRIGERATION SERVICES

YOU CAN

RELY ON!

Leading foodservice buying & marketing group, Caterforce, has announced that it plans to extend its buying policy in 2019 so it can continue to work towards an environmentally and socially responsible future for its members, suppliers and end customers.

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Call us today on: 01204 669 247 www.michaelwardonline.co.uk Follow us:

Its updates will include a number of significant changes to ingredients, animal welfare, plastic and palm oil. The updates will be made in close partnership with its seven members to ensure the changes are sustainable.

8,991 REPAIRS

CARRIED OUT

Caterforce has already removed palm oil from a number of its own range Chefs’ Selections products and is working with suppliers to reduce the volume of plastic

Authorised service partner We also service and maintain all marques, Thermo King, Carrier, GAH, Hubbard/Zanotti, Webasto, Eberspacher

packaging it uses. Nick Redford, Managing Director of Caterforce, said: “We have recently seen a lot of consolidation in the industry, however at Caterforce we are dedicated to foodservice wholesalers and continually focus on creating an exceptional food service solution for members and end users.” ● www.caterforce.co.uk

The Bulletin

M EM BER NE W S

Updates from BFFF members

The Bulletin Wins Silver Award for Best Publication The BFFF Bulletin magazine has taken home the Silver award for the Best Publication at the CIPR (Chartered Institute of Public Relations) Pride North West Awards in December.

The awards showcase the best PR and marketing campaigns from across the region and The Bulletin was up against stiff competition in its category, including Stockport Council and East Lancashire Hospital NHS Trust. This award win comes after a recent revamp of The Bulletin’s look and content, which was praised by readers with comments such as “Just received my edition of the new look Bulletin – WOW! I shall now enjoy reading over my coffee. Well done to all @BFFF and take a bow

New cold store now open in Etchingham, East Sussex to expand range of products and stockholding facility

Pelican.”

Craft Guild of Chefs Announces 8th Universal Cookery and Food Festival

SEAFOOD SPECIALISTS

Following the huge success of last year’s festival, the 2019 8th UCFF will be themed “From the Land” and will focus on sustainability, alongside complimentary issues such as Brexit, crowd funding, local heroes and ‘Mums in the kitchen’. The popular annual event will take place on Tuesday 25th June 2019 at Farrington Oils in Northamptonshire.

Why not contact us to find out if we can assist you: Unit 2-3 Hawkhurst Station Business Park, Gills Green Hawkhurst CRANBROOK Kent TN18 5BD

Established in 2012, UCFF was the brainchild of Lee Maycock, Ian Nottage and John Feeney during their time as Craft Guild of Chefs committee members. Designed by chefs, for chefs, each year the festival moves around the UK, taking the event directly to chefs in different locations. Ian Nottage, UCFF director says: “We are very excited to be heading to Northampton with UCFF 2019. We always try to tackle industry topics and historically, explored subjects such as obesity, mental health issues, disability and equality in professional kitchens. Next year, sustainability will be high on the agenda, with industry experts taking to the stage to share their experience and knowledge. Particularly in light of the current issues around the use of single use plastics in the hospitality industry.”

T: 01580 752878 E: sales@nortrade.co.uk W: www.nortrade.co.uk

● www.cookeryandfoodfestival.co.uk 12

The Bulletin

NEW

THE TASTE OF GOOD BUSINESS IS H&G MSC WHITEBAIT

Paramount 21 Ltd celebrated its 30th Anniversary last year. It has been a trusted supplier of Whitebait and Blanchbait in various formats, coated and uncoated, to the whole of the UK foodservice market since it started.

After 30 years of trading it is important to look long term, and with an eye on the future, Paramount believes that sustainable sourcing and responsible fishing has to be the main focus for all companies in the seafood world

The Marine Conservation Society (MCS) fish guide website also tells us that Sprat from this fishery are now a ‘Best Choice’, with a rating of 1 meaning they can be consumed guilt free! The ‘Best Choice’ rating means the fishing stock is well managed, under-fished and harvested with a low impact on other species and the environment.

It has just launched a fully sustainable Coated and Uncoated Headed and Gutted (H&G) Whitebait which is Marine Stewardship Council (MSC) Certified. Having the experience of packing and breading whitebait in their UK factory for almost 30 years they can guarantee that they know what they are doing, if you’ve ever eaten Whitebait in its UK, it’s a good chance it’s theirs. They have full MSC Chain of custody and their fish is traceable from boat to plate.

Whitebait is high in Omega 3, make a fantastic and very competitively priced starter or main course, and can be used as a snacking item or on a sharing platter, so if you are concerned about sustainability on your menu this may just be the solution you have been looking for. For wholesale contact Debs Casey-Smith E: debs@paramount21.co.uk T: 07747 560098

The whitebait (Sprattus Sprattus) comes from a fishery that has been independently certified as sustainable to the MSC Fisheries Standard.

The Bulletin NEW PRODUCTS

Strong Roots launches healthier version of breakfast favourite

Potato Perfection with New Crispy Coated Shoestring Fries

Strong Roots’ has launched ‘Cauliflower Hash Browns’, a plantbased product created to provide a healthier carb replacement for the much-loved breakfast staple.

With chips of all shapes and sizes continuing to take up space on menus up and down the UK, leading independent foodservice brand Country Range has enhanced its choice with the launch of Crispy Coated Shoestring Fries.

Strong Roots Cauliflower Hash Browns will retail at £2.99 and are low in sugar, low in saturated fat and ready to bake.

Available through the Country Range Group’s network of independent wholesalers, the new addition comes in 2.5kg bags in cases of four, giving caterers even more choice when it comes to their potato selection.

Chunky new fish cakes from BigFish Brand

Speciality Breads Launches Vegan Society Registered Range

Each of the new fish cake recipes combines fish with chunky potato, sourced locally in Lincolnshire, and coated in a light crisp crumb.

On the back of growing demand for plant-based foods across the foodservice industry and the wider UK, innovative British bakers Speciality Breads has announced the launch of an over 60-strong range of vegan, freshly frozen artisan breads, which The Vegan Society has registered with its trademark.

There are three ‘traditional favourites' – salmon: Atlantic salmon fillet and Lincolnshire potato, seasoned with herbs; cod: cod fillet and chunky Lincolnshire potato, seasoned with herbs; smoked haddock: lightly smoked haddock, Lincolnshire potato, spring onion and cheese, delicately seasoned.

The newly registered range comprises of over 60 existing lines including ciabattas, focaccias, baguettes and sourdough, plus an exciting new product, the Eden Burger Bun.

The Bulletin NEW PRODUCTS

Kara relaunches bloomers range

Three Cheese for Country Range’s latest roll-out

Kara, the foodservice specialist of the Finsbury Foodgroup, has relaunched and expanded its range of bloomers.

Country Range has launched a Three Cheese and Onion Roll, strengthening its pastry section. The roll is available immediately to operators via the group’s network of independent wholesalers in packs of 60 x 162g approx. Baked from frozen in just 30 minutes, the frozen puff pastry is filled with a cheddar, red Leicester and onion mix, topped with an Italian hard cheese and rusk topping.

The range, which previously consisted of four medium sliced bloomers, now has redeveloped recipes and also contains three new thick slice options and a new flavour of sunflower and oat, taking the total range up to seven.

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The Bulletin INTERVIEW

The Ardo Group

started crop production on a small family farm in Belgium in 1960. In 1977 the same family opened their first freezing facility and still owns and runs the company. Today Ardo exports frozen fruit, vegetables and herbs to 56 countries, has 21 production, packing and distribution sites across nine countries, and operates 27 local sales offices. Until September last year, Stephen Waugh was its managing director, and helped to increase turnover from £35m to almost £100m with the combined Ardo Herb business. Reflecting on 43 years in business, he says there are ‘so many highlights, but at the core is the people.’

For 15 years Stephen Waugh worked his way up the ranks at The Albert Fisher Group, starting as a wholesale national account manager and progressing to managing director of the frozen produce division, overseeing 669 employees in the peak season. In 2002 Stephen took his expertise to Ardo. He clearly remembers his first staff presentation, where he highlighted the key philosophies that have carried him through his career: be focussed, do it simply, and with pace. He explains: “Focus is vital. Businesses win or lose because they try to do too many different things at once which confuses priorities. It’s also important not to complicate things, keep everything understandable for everybody in the organisation. And pace, which does not mean rushing at the problem or strategy, but once something is decided then there is no reason not to get on with it.” Stephen admits he found the culture at Ardo’s UK head office to be quite exclusive, something he was keen to change by putting the focus on the staff.

He says: “I wanted to change it to be inclusive and cooperative. People are responsible and know what is expected of them. We implemented PDRs and training programmes and built a robust health and safety system which has won six RoSPA gold awards. “We created a culture where people made plans and looked to the future, so even when there were setbacks, we always had something in the pipeline.” During Stephen’s time at Ardo a new factory was built which included state of the art packing equipment and cold stores, increasing capacity by 33%. In 2014 he was given the responsibility of running Ardo’s Danish business - a business that had enjoyed fantastic market shares but struggled financially. Stephen set about eradicating loss-making activities, exploiting profitable ones and again worked on empowering the team listening to the staff and implementing a successful restructure which resulted in only one redundancy. The year prior to him joining, the Danish arm was losing money. The following year he managed to halve that loss, and progressively grow profitability well into the black in the subsequent years. Alongside Ashford and Denmark, Stephen also took on Ardo’s herb

The Bulletin INTERVIEW

"I think frozen will become a more attractive option" business at ‘Rosemary & Thyme’ in Suffolk, becoming the regional managing director of UK and Denmark, and with this was promoted to the Ardo Group management committee.

more fruit and vegetables.” In other words, Stephen sees frozen as complimentary to fresh, with the two sectors sharing common concerns.

In the midst of his Ardo tenure, Stephen was also BFFF president from 2006 to 2008. Of his time as BFFF president he says: “It was great to mix with the senior people from the industry - retailers, foodservice operators, manufacturers and service providers.

“We have so many assets that are intrinsic to what we do - for example, waste is a huge factor and we are seeing manufacturers switch away from canned due to metal waste and fresh because of inconsistent

“Also, for the first time I worked with Government departments and was involved in the ‘5-a-day’ and ‘Healthy Start’ schemes. It was quite a challenge discussing subjects that were far away from my normal

quality and waste of product.”

commercial discussions.”

company in the frozen sector who invests so heavily for the future.

When it comes to Ardo, Stephen says he does not know another Describing a unique family business with sustainability at its heart, he

One of the things Stephen thinks has changed over the years is the

says what really sets it apart from the rest is the geographical spread of

consumer attitude towards frozen foods. Where once there was a

factories and extensive product portfolio to help mitigate climatic and

common perception that frozen foods are lower quality than fresh,

economic conditions whilst bringing fresh innovations to market.

today the message about the nutritional and preservative benefits of frozen are getting through.

Now that Ardo holds a majority stake in North American processed produce supplier VLM Foods, Stephen believes the world is their

But now he is looking at the industry with a little distance, what does

oyster in terms of both sourcing and supplying.

he think is the future for frozen?

“Ardo already has an important share of the European market and VLM

“Unfortunately the scale has gone out of many manufacturing sectors

has key customers in North America so opportunities are there but

in the UK and frozen vegetables are a good example of this, however,

Europe is still core.”

who knows what Brexit will bring?”

He adds: “Now that the third generation of the Haspeslagh family are

Not many would want to hazard a guess, but given the current

in key positions in the Group, Ardo has come a long way but there are

economic climate, Stephen believes that frozen options have a bright

still great opportunities.

future.

As for Stephen, he is not treating the end of his time with Ardo as

He says: “I think frozen will become a more attractive option. Not just

retirement, but more as taking a step back to discover what the next

because it is very good value - the quality of our products stand for

challenge will be.

themselves on any price level - people are increasingly becoming

He says: “After 43 years in business, some hiccups but also a great deal of success, it is time for a breather! I am proud of my achievements and legacy and it would be a shame to waste all my experience, so I am not saying ‘no’ to anything, whether in business or outside, however I am looking for inspiration to take me into the next phase of my life’s story.”

aware of the quality and innovation. The price just enhances the industry’s story.” That said, he also thinks the ‘battle with fresh will never end.' He adds: “Although this of course depends on the retailer or foodservice operator’s strategy, but is it really a battle because the key message to consumers is not whether it is frozen, fresh or canned, as they all have their attributes, but in our industry’s case it is about eating

HAVE YOU BOOKED YOUR PLACE AT THE FROZEN FOOD INDUSTRY’S “MUST ATTEND” ANNUAL CONFERENCE? By Day - Enjoy a top quality speaker programme at our Main Event The programme for our 9th Annual Conference is almost finalised with another line up of key industry experts who will share with us their insights and predictions around our conference theme ‘Frozen Food in 2025’

Speakers confirmed so far include: ⊲ Roger Martin Fagg, Economist ⊲ Adrian Gahan, Former Conservative Party Adviser ⊲ Simon Stenning, Strategic Advice for Foodservice ⊲ Chris Hayward, Kantar Worldpanel ⊲ Nick Downing, IGD

Keynote Speaker:

Dr. Morgaine Gaye, Food Futurologist will share her insights which give the longview in 2025 to give a pro-active advantage.

For the specialists - register to attend our Technical or Health & Safety Seminars, which will be running at the same time at the same venue

HEALTH & SAFETY

TECHNICAL

Join us for the 10th BFFF Health & Safety Seminar.

There will be a wide-ranging and interesting debate on the major technical issues facing food businesses today. The seminar will focus on issues that are currently having an impact on your business and solutions that are available to help current challenges.

Join leading industry experts to discuss a wealth of relevant topics currently affecting the sector. This event is designed to provide members with guidance on a multitude of topical health & safety matters, delivered in through case studies and topical key note speakers.

Topics will include:

Topics will include: ⊲

‘Safe Isolation Saves Lives’ – Electrical Safety Louise Taggart, Sister

⊲

Wellbeing and Stress - Peter Kelly, Senior Psychologist, HSE

⊲

Noise - Clare Forshaw, Occupational Health & Hygiene Partner, Park H&S

⊲

Key Note Speaker – Wayne Bagnall MBE

⊲

‘Where are we heading?’ – including the postBrexit landscape, culture measurement and updates from FSA

⊲

‘Innovation’ – with topics such as stable isotope testing, rapid testing and frozen manufacturing developments

⊲

‘Looking to the future’ including big data, blockchain and insurance issues

UPCOMING SEMINARS

HEALTH & SAFETY

TECHNICAL

Join us for the 10th BFFF Health & Safety Seminar.

Following the success and fantastic feedback from BFFF’s first ever Technical Seminar, join us at the next one in February 2019.

Again there will be a wide-ranging and interesting debate on the major technical issues facing food businesses today. The seminar will focus on issues that are currently having an impact on your business and solutions that are available to help current challenges.

Topics will include:

⊲

‘Safe Isolation Saves Lives’ – Electrical Safety - Louise Taggart, Sister

⊲

Wellbeing and Stress - Peter Kelly, Senior Psychologist, HSE

‘Where are we heading?’ – including the post-Brexit landscape, culture measurement and updates from FSA

⊲

‘Innovation’ – with topics such as stable isotope testing, rapid testing and frozen manufacturing developments

⊲

‘Looking to the future’ including big data, blockchain and insurance issues

⊲

Noise - Clare Forshaw, Occupational Health & Hygiene Partner, Park H&S

⊲

Key Note Speaker – Wayne Bagnall MBE

The following details are the same for both of the above events: WHEN:

Thursday 7th February 2019

WHERE:

Birmingham Hilton Metropole, Pendigo Way, B40 1PP

COST:

£195 + vat for member delegates £295 + vat for non-member delegates

EVENTS SPONSORED BY:

RESERVE YOUR PLACE:

To request a booking form please email: crystalholmes@bfff.co.uk ** As seminars are organised many months in advance, alterations, substitutions or cancellations to the speakers and/or topics are sometimes required. Whilst we make every effort to find a direct replacement should a speaker cancel, this is not always possible within given timeframes. 21

The Bulletin

BFFF Business Conference Programme February 9th 2019

The BFFF 9th annual Business Conference and Exhibition will take place on Thursday 7th February at the Birmingham Hilton Metropole. With a packed line-up of key industry experts, they will share their insights and predictions on the theme Frozen Food in 2025. We are delighted to announce the programme is as follows…

The Future of Frozen Food-2025 8:30

Registration / Refreshments & Exhibition

9:20

Welcome from Conference Chair Michael Bennett, Managing Director, Pelican Communications Michael will welcome the 2019 delegation to the ninth BFFF Business Conference.

9:25

John Hyman, Chief Executive, BFFF John will provide an update on the latest BFFF initiatives for members and context for the day. A view from our Economist

9:40 10:40

Roger Martin-Fagg, Economist Roger takes his eagle eye look at how the economy is performing and unique insight. Refreshments & Exhibition Our Markets