July / August 2017 by BFFF

J ULY /AUG UST 20 1 7

The magazine for the frozen food industry

30th Annual Awards Winners announced

GALA DINNER

ANNUAL AWARDS

CHEF ANTHONY MA RSHALL

Event roundup

Winners

Interview

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. 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

W ELCOM E

July/August 2017

Welcome to this bumper Annual Awards edition of the Bulletin.

ADVERTISING & MEMBERSHIP Kate Miller katemiller@bfff.co.uk 07793 499871

This was our 30th awards, celebrating and recognising the best innovation and new product development within our £8 billion industry in both retail and foodservice.

Karen Terry karenterry@bfff.co.uk 07921 405196

In foodservice, winners demonstrated the benefits of frozen through clever ideas in both recipe formulation and preparation functionality as well as product sector insight. In retail, quality, versatility and the ability to meet consumers’ needs for more aspirational products in the freezer aisle paid off for all manufacturers – and their retail partners.

PUBLISHER Pelican Communications www.pelicancommunications.co.uk

Winners collected their accolades in front of a packed house at the Gala Dinner in June. Despite the General Election being on the same day we had terrific support from our members. The event was also about celebrating the industry, conducting some first class networking and having fun. For that we owe thanks to our many sponsors, in particular our headline sponsor Kerry Foods and our award sponsor Yearsley, plus Bidfood, Iceland and Rick Bestwick.

EDITOR Rachel Ferguson bulletineditiorial@bfff.co.uk ASSISTANT EDITOR Jessica Beckett

I’d also like to take this opportunity to thank the team at the BFFF for working so tirelessly to put on a fabulous evening, especially Charley and Jilly – and to all of our members for their wonderful support.

DESIGN Livija Dale

Given the fabulous showcase of innovation this year it’s clear that both new product development and music has moved on since 1987! Our latest Industry Forum was a great success prior to the Gala Dinner. We enjoyed the latest retail and foodservice insight from MCA, Kantar and the IGD, which covered both the UK frozen food and total markets. The BFFF Industry Forums are free to members and highly valued so please take advantage of the next one taking place on November 22nd following our Luncheon event on the 21st.

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.

Sadly Becky Dobb is moving on to pastures new and I’d like to take the opportunity to thank her for all her hard work and commitment to BFFF over the past three and a half years. We wish Becky well.

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.

Have a great summer!

PA R T OF THE M AGN AVA L E GRO U P

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Providing a unique portfolio of services and pioneering technology to bring bespoke solutions to the food industry

DISTRIBUTION PARTNER

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The Bulletin

C O N TEN TS NEWS

4 5 8 12 INSIGHT

HR update BFFF News Member News New Products 14 19 38 44 54 56 59

RESOURCE

Interview: Chef Anthony Marshall BFFF Gala Dinner roundup Retail awards Foodservice awards Health and safety Technical and legislative New member profiles 62 64 65

Marketplace Meet the team Diary

MEMBER NEWS

INTERVIEW

p. 8

p. 14

GALA DINNER ROUNDUP

ANNUAL AWARDS WINNERS

p. 19

p. 37

The Bulletin

An HR update

PEOPLE AWARDS

In the last issue of The Bulletin we launched the frozen food industry’s first ever People Awards aimed at celebrating the unsung heroes in our industry. Entries are now open until 9th October 2017 and full information on the categories and entry criteria can be found at bfffpeopleawards.co.uk. As part of this focus on the fantastic people that make up our vast industry, we’ve asked HR expert Cheryl Bennett [pictured] of Pelican Communications to put together a series of articles around the importance of good HR practices and people development. Cheryl specialises in organisational and people development. Her areas of expertise include culture change programmes, management training, executive coaching, team building and psychometric assessment.

The first step is simple, put a plan together and communicate it. Before you start you need to understand your different employees and what they see as issues or positives about the company. Often larger businesses start with an employee attitude survey, repeated annually, to identify areas that need the most improvement. Clearly survey’s are essential in understanding employee attitudes but it is worth noting that there is no guarantee you won’t only receive responses from the most engaged – or disengaged – employees. It can also be damaging to conduct a survey and not act on results.

It’s all well and good winning trophies for the best new product or service but at the end of the day a business’ employees are the most important asset it has. Without the hard work of these people they simply wouldn’t be able to achieve these celebrated successes. So how can businesses keep employees engaged to get the most from them? Typically an engaged employee is thought of in management circles as someone that will go the extra mile because they feel valued and have a passion for their work. Research has shown us that an engaged employee is happier, healthier and more fulfilled in the workplace but can also help to improve the performance of the business as a whole. In fact the way employees are managed and how they feel in the workplace is inherently linked to business performance.

Beyond the initial research it is essential that a meaningful plan is communicated to employees so that they can see that their opinions haven’t fallen on deaf ears and they do indeed have a voice within the business. It is always essential that you tailor your employee engagement plan to the specific needs of your business but we’ve put together a list of elements that you may want to include:

So clearly it would seem that it is in the best interests of the business to develop an engaged workforce but how can businesses achieve this?

Strong foundations

●● Giving staff a voice – enabling employees to have a say in their work and enabling them to hold each other to account offers them a voice outside of the annual survey. ●● Competent line-management – ensuring line-managers have sufficient skill sets and work to an existing framework to ensure employees are engaged and take care of their well-being is essential as these are the first point of contact for employees ●● People development – offering a training and development programme to all employees allows them to see the potential for their role and that they are an important part of the business ●● Recognising talent – this recognition can be given internally either in the form of feedback or by sharing individual or team successes across the business. Alternatively, rewarding performance through external awards such as BFFF’s People Awards can have mutual benefits both for recognising individual talent and promoting the business’ passion for its people.

First and foremost, an engaged workforce has to be built on a foundation of good people management, development and leadership. Endorsement from senior management is essential in creating successful engagement strategies and programmes should always be led from the top. Many HR professionals point to four key enablers for successful employee engagement: ●● Leadership which offers a “strong strategic narrative about the organisation, where it has come from and where it is going.”1 ●● Managers who motivate, empower and support their employees ●● Ensuring employees are offered a voice within the organisation ●● ‘Organisational integrity’: specified values which are embedded into the organisation. Without these essential factors, engagement programmes are often doomed to fail from the outset.

If you’d like to find out more about putting together an effective employee engagement programme contact Cheryl Bennett at cheryl.bennett@pelicomms.co.uk

Putting it into action It is all well and good deciding to put a plan in place but what can businesses actually do to help engage employees on a day to day basis?

Macloed Review. 2009.

The Bulletin

BF F F N E W S Updates from the BFFF team

Promotional Excellence for Frozen Food

www.anuga.com

TASTE THE FUTURE COLOGNE, 07.–11.10.2017

Susanna Reid and Matt Tebbutt

July marks financial month in which we review our promotion campaign over the last 12 months. This year the promotion campaign has covered a wide range of activities both online and with traditional media. As always the team at Pelican has continued to keep the Cool Cookery website up to date with competitions and blog posts as well as managing our social media profiles throughout the year. We’ve seen some great results with an increase in visitors of over 150% and almost 8,000 unique users per month. In addition, we’ve continued our campaign of media relations contributing to over 25 features, several media interviews including with Susannah Reid on ITV’s Good Food Save Money, coordinating a schedule of media briefings at this year’s IFE show and sending out press releases throughout the year. This has resulted in 56 pieces of coverage with an audience reach of over 50million. Back in September we launched our Frozen Food Report II at an exclusive reception at the Houses of Parliament which was attended by around 60 MPs and industry influencers including Defra Minister of State for Farming, Food and Fisheries, George Eustice MP. Finally, this year we launched our Fantastic Frozen booklet aimed at the foodservice sector and bringing together all our research on the benefits of using frozen food in a commercial setting. Over the next 12 months we’ll be continuing with our strategy of making the Cool Cookery website the hub for all the information on cooking with frozen food. We’ll be launching a range of content including new research into opinions on frozen, new accessible graphics on getting the most out of frozen food as well as continuing with our programme of media relations and social media. If you have any exciting content you’d like us to share please get in touch with Claire Mathieson on clairemathieson@bfff.co.uk.

THE ONE TRADE FAIR FOR THE ENTIRE Food & Beverage INDUSTRY. THE BIGGEST. THE NO. 1 Secure admission tickets at www.anuga.com/tickets

International Business Media Services 42 Christchurch Road Ringwood BH24 1DN United Kingdom Tel. +44 1425 48 68 30 Fax +44 1425 48 68 31 info@koelnmesse.co.uk

Quality Frozen Seafood

Sea Products International Limited (SPI) is part of an International Seafood Group, specialising in the sourcing and marketing of fish and seafood from around the world. Serving the UK market for over 40 years, our strength lies in our long-standing relationships with leading producers from around the globe. We pride ourselves in consistant levels of quality and service that allows us to establish strong relationships with our customers â&#x20AC;&#x201C; who include National and Regional Wholesalers, Cash & Carries, Chinese and Indian Distributors, Major Restaurant Chains, Fish Merchants, Food Manufacturers and Retailers. We work very closely with our customers, supply partners and legislators to ensure that we can provide a full range of items developed to meet the needs of the dynamic UK market. Sea Products International Ltd recognises the importance of the sustainable management of fisheries and the land & marine environments. We strive to develop our trading relationships to increase awareness of the environmental impact of their operations, and how they can minimise any detrimental effects which their activities may cause.

Ask us which of our seafood is

MSC-C-54440

Whether you require commodity products, added value or bespoke product solutions please contact us to discuss your requirements. Sea Products International Ltd, 62 Ravenhurst Street, Highgate, Birmingham, B12 0EL,UK Tel: +44 (0)121 622 5111, Fax: +44 (0)121 622 6123, Email: info@seaproductsint.com

www.seaproductsint.com

Sea Products International Ltd, 62 Ravenhurst Street, Highgate, Birmingham, B12 0EL,UK Tel: +44 (0)121 622 5111, Fax: +44 (0)121 622 6123, Email: info@seaproductsint.com

www.seaproductsint.com Sea Products International Ltd, 62 Ravenhurst Street, Highgate, Birmingham, B12 0EL,UK Tel: +44 (0)121 622 5111, Fax: +44 (0)121 622 6123, Email: info@seaproductsint.com One of the UK’s leading frozen seafood suppliers Sea Products International Limited, known throughout the industry as of‘SPI’ based Birmingham for Sea 44 One the have UK’s been leading frozenin seafood suppliers International known throughout the years. Products Until recently this wasLimited, from Birmingham Wholesale industry as ‘SPI’ largest have been based Birmingham 44 Market, the country’s in the cityincentre. Due toforthe years. Until recently this was from Birmingham Wholesale market’s closure the offices have been relocated less than Market, the country’s largest in the city centre. Due to the a mile.

www.seaproductsint.com

market’s closure the offices have been relocated less than a mile.

This gave SPI the opportunity to create a first class working environment for staff to and improved facilities This gave SPI thetheir opportunity create a first class working environment for theirand staffproduct and improved facilities including QA, test kitchen presentation test were kitchenofficially and product presentation rooms.including The newQA, offices opened by Erik rooms. The new offices were officially opened by Erik Salén of Largus and Stephen Brown of Landauer Limited Salén of Largus and Stephen Brown of Landauer Limited on the on 25th May 2017. Stephen Brown said “ The closure the 25th May 2017. Stephen Brown said “ The closure of Birmingham Market presented us with an an ideal opportuof Birmingham Market presented us with ideal opportunity tonity invest in SPI offices local to invest in by SPIpurchasing by purchasing offices localtototheir their previous location and provide loyal staffthe the previous location and provide SPISPI andand its its loyal staff opportunity of developing already successfulbusibusiopportunity of developing theirtheir already successful ness” ness” The business is a part of the international trading group

The business is apurchased part of the international trading Landauer Ltd who the company 14 years ago togroup Landauer Ltd who purchased the in company yearsby ago to service the UK market. Landauer turn are14 owned Largus, the a privately-owned service UK market. Swedish Landauermulti-national in turn areinvestowned by ment business. Largus, a privately-owned Swedish multi-national investment business.

Today SPI’s proposition to the market is focused on the supply of Quality Frozen Fish & Seafood to the UK’s Today SPI’sSector. proposition to the market is focused on the Foodservice

supply of Quality Frozen Fish & Seafood to the UK’s Indeed it counts many of the UK’s major Wholesale, Cash Foodservice Sector.

& Carry and Restaurant businesses amongst its customers as well it ascounts independent and Fish Merchants. Indeed manyDistributors of the UK’s major Wholesale, Cash

&Products Carry and Restaurant businesses amongst its customers are sourced from known producers from over 40 as well as independent Distributors and Fish Merchants. countries worldwide. The product sectors include King Prawns, Prawns, Fish and a wide range of Shellfish as well

as the finest added seafood available. Products arevalue sourced from known producers from over 40 countries worldwide. The product sectors include King Prawns, Prawns, Fish and a wide range of Shellfish as well as the finest value added seafood available.

Products are delivered in pallet and container quantities to customers throughout the UK and Ireland. SPI’s Ocean Pearl brand represents quality, reliability and consistency and is targeted to meet the needs of caterers in the UK’s Foodservice sector. SPI also supply other brands and own brands to service the specific needs of particular customers and markets.

Products are delivered in pallet and container quantities to customers throughout the UK and Ireland. SPI’s many years’represents experience quality, of purchasing a large range of produce and fromismultiple sitestoinmeet many the countries OceanOur Pearl brand reliability and consistency targeted needs of enables SPI to provide its customers with consistent value for money produces. SPI take their responsibility caterers in the UK’s Foodservice sector. SPI also supply other brands and own brands to service the specific industry customers very seriously and quality, ethical trading and sustainability are always at the forefront of all needs to ofthe particular and markets. their purchasing decisions. The technical and buying teams travel extensively during the year making personal visits to assess suppliers. This work gives vital support to the paper audit trail that is so important to the Our many years’ experience of purchasing a large range of produce from multiple sites in many countries industry.

enables SPI to provide its customers with consistent value for money produces. SPI take their responsibility to the industry very seriously and quality, ethical trading and sustainability are always at the forefront of all Ask us which of our seafood is their purchasing decisions. The technical and buying teams travel extensively during the year making personal visits to assess suppliers. This work gives vital support to the paper audit trail that is so important to the industry. MSC-C-54440

Ask us which of our seafood is

The Bulletin

M EM BER NE W S Updates from BFFF members

Snowbird Foods appoints new director Snowbird foods has appointed Helen Swan [pictured] to the key post of commercial director and she joins joint managing directors Albert McGovern and Philip Paul on a three person board.

Country Range Launches Student Chef Challenge 2018 The Country Range Student Chef Challenge has officially launched for 2018 with the contest now open for lecturers and students to register for an entry pack. The Country Range Student Chef Challenge requires teams of three full-time students to plan, cook and present a three-course, three-cover meal that looks sublime, is rich in flavour, and most importantly showcases the students' cooking skills and techniques. The 2018 challenge is guaranteed to have some international flair and test the students' knowledge of world flavours as the theme is ‘Around the World in 3 Spices’.

of the future and provides a brilliant platform for students to showcase their skills and talent to key influencers and employers within the foodservice industry. I would urge all chef lecturers to consider entering a team as it is a wonderful opportunity for their students to gain competition experience plus the rewards if you win are fantastic, not only for the students but for the college as a whole.

Well known in the food industry, Ms Swan joined the fully cooked sausages and meatballs company in 2003 and was latterly its national accounts manager. In addition to sales, Ms Swan has responsibility for the proactive ideas team which staffs the new product development department and is also tasked with driving forward an enhanced marketing programme. “Helen’s appointment gives us a perfectly balanced senior management team which will drive Snowbird foods forward on a series of exciting new product and business development adventures,” said Mr. McGovern. www.snowbirdfoods.co.uk

www.countryrangestudentchef.co.uk

Coral Rose, managing director of the Country Range Group, said: “The Country Range Student Chef Challenge champions the chefs

Social Supermarket Calls for Local Partners Community Shop, the UK’s first social supermarket chain, has recently opened its fourth store in Grimsby. Community Shop Grimsby provides its members with access to high quality surplus food from the manufacturing supply chain, at hugely discounted prices. The social enterprise, which was founded by the UK’s largest redistributor of surplus stock, Company Shop in 2013, has had a transformational impact on the communities it serves.

Open to individuals living in areas of deprivation and in receipt of welfare support, Community Shop Grimsby supports its members to stretch their family budgets and kick start positive change in their own lives. The social, economic and environmental benefits achieved by Community Shop are not possible without the support of food businesses donating their surplus stock. So, the store is looking for more local partners, retailers and manufactures wanting to do something positive with their surpluses. www.companyshop.co.uk

The Bulletin

M EM B ER N EWS Updates from BFFF members

DFDS and Rick Bestwick partnership recognised at Motor Transport Awards Jack Coulbeck joins JCS Fish

Leading transport provider, DFDS and temperature controlled food service provider, Rick Bestwick, have been shortlisted for the partnership award category in the Motor Transport Awards 2017. The collaboration was initially started in October 2015, when DFDS Logistics began managing all transport operations and driver employees from Rick Bestwick, part of the Magnavale Group.

Jack Coulbeck, son of founders Andrew and Louise Coulbeck, has joined JCS Fish as commercial manager, strengthening the company's commercial function in a year when the business is anticipating continued growth and the launch of a number of new products in its Big Fish Brand salmon range.

Since then, the partnership has exceeded all targets and as a result, has received the prestigious nomination. Matt O’Dell, director at DFDS, said: “This partnership has enabled us to share knowledge, best practice and commercial opportunities and we are confident that our combined expertise gives us a unique position in the market and will pave the way for the future of the supply chain.”

Managing director, Andrew Coulbeck, says, "We were delighted when Jack chose to develop his career in the seafood industry and even more delighted when the opportunity arose this spring for him to join us. We are proud of what we have achieved so far for JCS Fish as an independent family firm and Jack brings some very useful skills to the company."

www.rickbestwick.co.uk

Jack says, "Since graduating I have concentrated on broadening my business experience and working towards my Chartered accountancy status. It seemed like a natural next step to come into the family business although in some ways working for the family will probably prove harder than working anywhere else!" www.bigfishbrand.co.uk

Helen Lane takes the lead in CHEP UK and Ireland CHEP, the global supply chain solutions company, has recently appointed Helen Lane as vice president, Northern Europe. In her new role, she will lead CHEP’s UK and Ireland business in providing customers more ways to optimise every stage of their supply chains. She replaced Rod Francis who has moved to the CHEP Africa, India and Middle East business. Commenting on her appointment, Helen stated: “I’m extremely excited and proud to lead CHEP UK and Ireland towards our vision

of becoming our customer’s easiest choice of partner. CHEP is a great business but I believe that we can be an even greater one by becoming even more fanatical about our customers. We want to be easy to choose because CHEP ‘just works’ and through the value that we add, we will help our customers deliver on their promises” www.chep.com

The Bulletin

M EM BER NE W S Updates from BFFF members

Oakland International celebrate Double Queen’s Award

Record-breaking £900,000 worth of deals concluded at Fairway’s meet the member event

Oakland International has won two Queen’s Awards for Enterprise, for International Trade and Sustainable Development 2017. Chief executive and co-founder, Dean Attwell, stated: “I’m absolutely delighted and honoured for Oakland to be a Queen’s Award winner; but to receive two Queen’s Awards is mind-blowing and is a fantastic endorsement for the great team we have operating within our business models here in the UK and abroad. “I would like to thank our entire team for helping make this possible as winning is a positive recognition of all their hard work and dedication. Winning the

Queen’s Awards for International Trade and Sustainable Development is the greatest compliment and the ultimate acknowledgement as a UK business we can receive.”

Fairway Foodservice held its best ever Meet the Member event, with a record number of deals over the two days. Deals worth £904,000 were recorded between Fairway’s 19 members and the 43 suppliers who attended smashshing the previous record of £740,000 in March 2016.

Oakland is recognised as a Top 100 Local Employer, amongst the UK’s 100 fastest growing private companies and ranked in the London Stock Exchange report in the Top 1,000 Companies to Inspire Britain (2016).

A to Z Catering’s managing director Hifsi Ayrancioglu, whose company joined the buying group in November 2016, was thrilled with his first taste of a Fairway Meet the Member event.

www.oakland-international.com

“It was perfect and I loved it,” he said. “It was professionally run and well organised. “It was different to other events I have been to, and what I really liked about this one was getting to meet each supplier and have a one on one conversation with them about their products and services. It was very productive and worthwhile attending.” www.fairwayfoodservice.com

Birds Eye launches limited edition packaging Following the culmination of the inaugural Fish Finger Sandwich Awards, Birds Eye has unveiled new packaging for Britain’s most-loved teatime treat. Limited-edition packs of Birds Eye fish fingers have been introduced featuring the recipes and images of both the professional and public winners of the national sandwich competition, and will be on sale from 22nd May 2017. Chris Lanyon of Chapel Café in Port Isaac, Cornwall and Gabrielle Sander from Enfield, North London, were crowned winners of

the Professional and Public categories respectively. “Chris Lanyon, of Chapel Cafe, commented: We’re honoured to have our recipe, recognised by Birds Eye and all the judges, and I am thrilled that I can share it with the nation.” www.birdseye.co.uk

The Bulletin

M EM B ER N E WS Updates from BFFF members

McCain helps pubs get street food inspiration Throughout the first quarter of 2017 McCain Foodservice helped introduce pub operators to ideas from the world of street food.

New top management of Hypoxic Technologies with new main shareholder WAGNER Group: Andreas Schober, Jon Olav Vikan, Torsten Wagner, Dirk-Olaf Petersen und Eivind Elnan

WAGNER Group expanding in Scandinavia

Back at March’s Pub 17 show, McCain teamed up with London’s Original Fry Up Material, OFM a street food concept with a reputation for successful pub kitchen takeovers. Using McCain’s Original Choice chips range OFM served up their own topped fries samples, showing how pubs can take ideas from street food and make it work.

WAGNER Group is expanding in Scandinavia and, as of 15 May 2017, has acquired a majority holding in Norwegian technology company, Hypoxic Technologies AS, based in Verdal near Trondheim.

Earlier in the year, McCain put a street food influenced topped chips menu to the test with McManus pubs, helping them find a new way to maximise profits. By using McCain’s Original Choice chips to create a new “Dirty Weekender” menu, McManus served around 86 portions of chips during an otherwise quiet weekend.

Like the WAGNER Group, the company specialises in active fire prevention via oxygen reduction. Hypoxic Technologies will distribute WAGNER´s OxyReduct® technology on the Scandinavian market in the future.

www.mccainfoodservice.co.uk

“With Hypoxic Technologies, we have found a professional and strategic partner, which is intimately familiar with the demands of the Norwegian market and possesses long-standing networks,” says Andreas Schober, new chairman of the board at Hypoxic Technologies and head of WAGNER Group’s Operations Europe. The first joint fire prevention systems of WAGNER and Hypoxic Technologies have already been put into operation: at the University of Oslo; the National Museum of Norway, Oslo, is currently underway. www.wagnergroup.com

Arise, Sir Malcolm Walker CBE Malcolm Walker CBE, founder of Iceland has been awarded a well-deserved knighthood in the Queen’s Birthday Honours list, to add to the CBE he received in 1995. Founding Iceland with just £30 and one small shop in Oswestry, Malcolm has built a business that now has over 900 stores, nearly £3 billion of annual sales and exports to more than 40 countries around the world. As well as making Iceland one of Britain’s best-known brands, 25,000 jobs have been created over the years. The company has been awarded Britain’s Best Big Company To Work For twice and for 11 consecutive years they’ve been on the Best Big Companies list, with Malcolm individually winning Britain’s Best Business Leader.

Sir Malcolm Walker CBE

Many millions have been donated through the Iceland Foods Charitable Foundation and in recent years donations have been made to dementia charities.

Malcolm has been in the business for well over 40 years and his determination and innovative thinking has helped bring Iceland through the good times and tougher times.

www.iceland.co.uk

The Bulletin

New r du cts Po

Country Range’s Hat-trick of Summer Desserts Country Range has further enhanced its sweet offering with the launch of three brand new frozen summer desserts: Strawberry & Prosecco Charlotte - Fine décor sponge with strawberry compote and white chocolate truffle mousse layered with sponge laced with prosecco. Topped with strawberry mousse, strawberries and white chocolate shavings. Pre-portioned into 14 slices. Tutti Frutti Charlotte - A fine Charlotte of a sugar décor sponge with apricot compote, white chocolate and passion fruit truffle. Combined with a salad of fruits: pear, pineapple, kiwi, peach and blueberries; fruit glazed. Pre-portioned into 12 slices. Defrost both products for eight hours in the refrigerator. St. Clements Pudding - Sweet citrus lemon pudding baked with mandarins and a citrus lemon sauce. Packaged in 12 individual slices which can be microwaved from frozen in 90 seconds. These three on-trend desserts are available to outlets exclusively through the Country Range Group network of independent wholesalers.

Chefs’ Selections re-launch Leading foodservice buying group Caterforce has re-launched its new look own-brand range Chefs’ Selections to foodservice customers following an extensive expansion of the product range and brand redevelopment. Consisting of over 350 products across grocery, frozen, chilled and non-food categories, the range generates over £35m in turnover and is available across the UK and Ireland via Caterforce’s network of eight delivered wholesale members. Caterforce takes real pride in the consistent quality the range offers to customers in foodservice. With a leading quality assurance process, Caterforce aims to ensure the end user receives the best quality product every time. Nick Redford, managing director of Caterforce said: “A great deal of work has been put into further developing the Chefs’ Selections brand and we’ve drawn very much on the passion for food within the business and for offering the best products and service to our members’ customers.” www.caterforce.co.uk

www.countryrange.co.uk

Bells of Lazonby takes a slice of growing loaf cake market Family bakers Bells of Lazonby has launched four new loaf cakes to help caterers take advantage of growing trends. The Banana, Lemon & Blueberry, Chocolate & Salted Caramel and S’Mores Loaf Cakes have been developed by Bells in response to consumer demand. Emily Sudell, Bells of Lazonby marketing executive, said: “Sales of sliced loaf cakes are becoming increasingly popular as consumers look to purchase sweet treats with healthier portion sizes.” “Each slice of our loaf cake is around 100g and therefore a little smaller than traditional round cake slices, ensuring customers can enjoy an indulgent treat with a few less calories.” Every cake is hand-finished by Bells of Lazonby’s skilled bakers, cut into 10 slices and frozen – boosting convenience and minimising waste. Each loaf has five days shelf life from defrost and are available now from National Frozen Food Wholesalers. www.bellsoflazonby.co.uk

The Bulletin NEW PRODUCTS

Sabarosa Flatbreads Artisan baker Speciality Breads has continued its pre-summer new product push with the launch of a delicious duo of Sabarosa Flatbreads. Tapping into the trend in foodservice for South American, Lebanese and Persian food plus grilling over flames, the new versatile flatbreads which come in sourdough and chimichurri variants, are the perfect base for a range of dishes. Docked by hand, these delicious Sabarosa flatbreads, which means ‘tasty’ in Portuguese are made using 100% British Red Tractor-certified flour and premium Kentish rapeseed oil.

Speciality Breads’ MD, Simon Cannell, said: “With barbecues and grills being dusted off, the timing couldn’t be better for the launch of these unique flatbreads. Bang on-trend, simply brushed with oil and chargrilled, they can be topped with many ingredients to create a refreshingly different dish.” www.specialitybreads.co.uk

Snowbird’s Sizzling Specials A sausage-style new Turkey, Bacon and Cranberry Cracker promises to vie with established party food favourites like Mini Burgers as the top seller amongst the just launched innovative Christmas selection. Cranberries also feature, along with cinnamon and nutmeg, in a pork based stuffing ball – guaranteed to add zest to Christmas dinner.

For the adventurous there is a pork and haggis variant whilst for those with traditional tastes there is the Pork and Turkey Chipolatas.

Traditional flavours of stuffing balls, like Pork, Sage & Onion, also feature alongside one which features Pork & Smoked Bacon.

For hand-held eating, there is a sufficiency of the makings for a chunky turkey sandwich to be made much more interesting with a mix of cranberry sauce, grated stuffing, mayo and rocket.

The award-winning Gourmet Plus Cumberlands are available as jumbos, standards, cocktails and minis.

Sliced meats Leading buying group Fairway Foodservice has introduced eight new products to its own brand range. The 3.5kg joints are gammon, Wiltshire ham, and honey roast ham, while the sliced meats range includes gammon, Wiltshire ham, beef topside, pastrami, and chicken roll. Purchasing director, Steve Jeavons, said: “These top quality additions fit well with our members’ customer needs in a category that is experiencing considerable growth.”

The additions continue to add quality, depth and variety to Fairway’s own brand range, which now includes more than 580 products. Fairway Foodservice is a buying and marketing organisation, which operates on behalf of 19 wholesalers based in the UK, Ireland and Spain. www.fairwayfoodservice.com

www.snowbirdfoods.co.uk

The Bulletin INTERVIEW

w a L s ll a h s r a M For many of us, we know more of Chef Anthony Marshallâ&#x20AC;&#x2122;s work in the kitchen than we do of the man himself. After 26 years at Londonâ&#x20AC;&#x2122;s Hilton Park Lane he has become known as banqueting king and has amazed us all time and time again with his creations at our Annual Luncheon and Gala Dinner Dance.

The Bulletin INTERVIEW

As part of The Bulletin’s Gala Dinner Dance and Annual Product Awards special edition we meet the mind behind the meal to find out his views on the future of foodservice, the challenges in banqueting and his thoughts on frozen food.

so have pressure from both sides. It’s a challenging time for hotels, more so than restaurants, margins aren’t really that big but often guests expect more from hotels that they’d happily pay for in a restaurant.

We meet Chef Marshall in his office in the heart of the rabbit warren that is the Hilton Park Lane’s vast kitchens which are a hive of activity behind the scenes of one of the capital’s busiest and most luxurious hotels.

For many of us that have been to one of BFFF’s events at the Hilton we’ve been amazed by the sheer volume of exquisite dishes that Chef Marshall and his team are able to put together, something he says is their signature style.

Adorning the walls is a multitude of pictures of the man himself in amongst pictures of his heroes including a signed frame of Mohammed Ali and a vast team of chefs in whites from The Dorchester where he served out his apprenticeship.

“Our ethos is to make banquet food feel as good as a restaurant, when the starter comes out we want people to think ‘wow’. We want you to feel that if you closed your eyes and block out the 800 plus other guests you could be in a restaurant. That’s what we strive for.”

“There were around 120 to 150 chefs in those days, you’d never see that now” he points out. “I started in the kitchens at The Dorchester at the age of 14 during the school holidays. I went for a week but stayed for the whole eight weeks of the holiday and then went back for a job as soon as I could.

“We test everything before we serve it and make sure it’s planned to perfection, mistakes just can’t happen in a banquet setting. Events of this size have to be planned like a military event” he adds.

“It wasn’t all about academic qualifications back then. Being a chef is about the passion you have and it’s a love. Yes money pays the bills but really its about the love for food.” So why at the tender age of 14 did this young lad from Ealing want to take up a career in one of the UK’s most prestigious kitchens, we asked? “I’ve always been around food, my parents had a fast food restaurant in Ealing and my dad always dabbled in food. It wasn’t haute cuisine, it was a hard working family business and most of the family were involved. We were hard up but if you want to make it in this industry the opportunities are out there. That’s what I love about catering, there’s no prejudice, and we’re all different it’s a truly mult-cultural industry.” So on the subject of a multi-cultural industry what does Chef Marshall think will be the impact of Brexit on the hospitality industry in the UK given that it currently employs hundreds of thousands of European workers? “I think we might struggle to attract the best talent initially but just like how the pound bounced back after the initial vote I think it will level out again. “Some ingredient prices such as butter have gone through the roof, we’ve not increased our prices but we’re taking a hit from suppliers

“We work to tight margins so we have to plan carefully to make sure the dish is perfect, an extra two raspberries on the plate is really 2,000 raspberries, who is going to pay for that?” “More and more these days the job of the head chef is about more than just cooking. You have to be the finance director, HR and training and there are targets that need to be met.” So what are Chef Marshall’s influences? How do he and his team come up with the innovative concoctions served up to guests? “We take the team out four times a year to a new restaurant or venue, partly as a thank you but also to have a look at what other people are doing and to look for ideas that we can make work for banqueting. “In terms of following trends, we have to be much more careful of legislation than in a restaurant setting, for example we couldn’t really serve a rare burger which I know a lot of outlets do. The rules are much tighter for hotel dining. “But trends are definitely changing, people don’t go out as much as they used to so they want the best when they do. Things like Deliveroo bring much more into your home, you can have much more than fast food now, you can get a top quality steak delivered to your door. My household would be lost

without it!” So what does a typical day look like for Chef Marshall and his team? According to him there’s no such thing as a typical week in hotel catering. “No two days are ever the same but on a typical week during the season we can be producing over 12,000 meals in banqueting alone, then on top of that you have the Podium restaurant, our private rooms and the staff canteen which caters for over 700 staff in the hotel which is a challenge in itself. “A head chef is only as good as the team

“Frozen food has got so much better in recent years, it is incredible how far it has come. The quality of some products is fantastic.”

around them and without that team we wouldn’t have the success we have.” “Take an event like the BFFF Dinner for example, when you have 1,000 guests at an event just putting it on a plate can take three hours plus all the preparation and ordering. We’d typically have 14 or 15 people working on an event like that with around 30 involved in the plating up process.” And finally, what does one of the country’s leading chef’s think about frozen food? “Frozen food has got so much better in recent years, it is incredible how far it has come. The quality of some products is fantastic. “I think the role for frozen food in foodservice depends on the product and the outlet – we use frozen prawns all the time for example because they’re truly excellent quality and the amount of preparation time saved in the kitchen is incredible. Having chefs shelling and peeling prawns for 1000 plates just simply isn’t realistic.”

The Bulletin INTERVIEW

Student chef Declan Crofts recently worked with Barnsley college on the judging day for BFFF’s foodservice product awards. experience in Korea, Japan, Russia, Mexico and China. I’d like to know more about the more traditional dishes that internationally we know nothing about. The best thing about this industry is you never stop learning there's always new ingredients to work with, new methods of cooking, it's just amazing. Do you think it is more difficult for young chefs from the North? Following this, BFFF and Craft Guild of Chefs worked with Barnsley and Hilton Park Lane to arrange two weeks’ work experience in Chef Anthony Marshall’s kitchen culminating in working on the food for BFFF’s Gala Dinner Dance in June. His course leader, Martyn Hollingsworth said of the opportunity: “At Barnsley we’re very keen to secure opportunities which will help our students to broaden their horizons both in commercial kitchens but also within the food manufacturing industry. “Often the best opportunities go to those in the big London colleges but we have some fantastic talent in the North and we want to offer our students the same chances. Working with BFFF, Craft Guild of Chefs and the Hilton has allowed us to do this. We’d like to work with the industry to offer more experiences like this to our budding chefs.” We spoke to Declan about his experience: What made you want to be a chef? I have found food intriguing since I was little and I also love that food can amaze people. This was something I loved about working at the Hilton, some of their plates and some of the things on the afternoon tea menu were spectacular and looked like a work of art. Knowing I have helped put a smile on someone's face leaves me going home happy at the end of the day.

I think it's extremely difficult for chefs in the North because we are extremely isolated, usually major opportunities and nationally recognised establishments are in London. It's not that chefs outside of London aren't good enough it’s just that the opportunities like the one I've had with the Hilton are extremely rare so I am grateful to be part of it. How do you feel the industry can help young chefs? Organisations like BFFF and Craft Guild of Chefs are opening people's eyes and broadening young chefs’ perspectives of the industry by providing excellent experiences that people from places like Barnsley don't usually get. Getting to work alongside Chef Marshall was an experience in itself, he is a powerhouse and one of the things I loved was the way he treats his team and continues to show them new skills all the time. I worked in the pastry department alongside the hotel’s Bake Off Crème de la Crème team. We made the cakes and tarts for afternoon tea. I learnt how to temper chocolate that week and I came across equipment that I didn't even know existed.

What do you want to do when you graduate?

The second week I was in banqueting where I helped make starters for large parties. I helped out during service and helped the team plate the mains. I also attended the BFFF awards after I finished the food service and I met lots of industry specialists which was amazing.

After I graduate really want to see more of the world. I would particularly like to gain some

Declan Crofts, Second Year Catering and Hospitality Student, Barnsley College.

Breaking the ice...

First job: I did my apprenticeship under Eugène Käufeler at The Dorchester straight out of school. Location: I live in Ealing, London which is where I’m from. In my younger days I was awarded a scholarship to work in Monaco and at the St Moritz Palace Hotel Favourite thing to eat: Entrecôte avec pommes frites – steak and chips but it sounds better in French. Dinner invite: Mohammed Ali, we were lucky enough to cater for his birthday party in the hotel which was a great coup for me as a boxing fan. Starter and main or main and dessert: Main and dessert, I have a terrible sweet tooth.

Annual Luncheon 2017 When: Tuesday 21st November 2017

HR FEATURE

Where: London Hilton, on Park Lane The BFFF Annual Luncheon has long been regarded as one of the most prestigious networking events in the frozen food calendar, attracting buyers from both the retail and foodservice sectors, as well as those companies supplying essential services to the industry. The 2017 event is set to be yet another ‘not-to-be-missed’ occasion for our member companies and their guests. The Luncheon will provide an ideal opportunity for our members to network with existing and potential customers. BFFF will also be providing hospitality to an impressive line-up of guests from the many organisations with whom we work on our members’ behalf.

Last year delegates said: “This is always an enjoyable occasion and a great opportunity to entertain, catch up with old friends and network” - Ian Hyland, Moy Park “A key attraction of the annual event calendar, for meeting with key players and influencers in the frozen foods industry and to catch up with old colleagues and friends” - Chris Sturman, FSDF To book your tickets, please contact: Jilly Wallis on 01400 664321 or Email: jillywallis@bfff.co.uk

To discuss sponsorship opportunities, please contact: Paul Murray on 01400 283092 or Email: paulmurray@bfff.co.uk

To place an advert in the Annual Luncheon Seating Brochure, please contact: Kate Miller on 07793 499871 or Email: katemiller@bfff.co.uk

From our kitchen to yours. We provide authentic tasting dishes from all around the world. From our kitchen to yours, every single dish we create is unique. To find out more visit mealcreations.co.uk

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Part of

Gala

2017

Dinner Dance Guests celebrate a pearl of a night at BFFF’s 30th anniversary awards

For the 30th year running the great and the good of the frozen food industry in the UK converged on the capital in June to celebrate the best new products. Almost 900 people attended our 30th Annual Awards and Gala Dinner Dance at London’s Hilton Park Lane for an evening of entertainment and dancing topped off with a four course menu from the Hilton’s executive chef Anthony Marshall (see page 14 for our big interview).

IN CONJUNCTION WITH OUR HEADLINE SPONSOR KERRY FOODS

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

PR ES I D E NT ' S R E CEPTION 1

1. 2. 3. 4. 5. 6.

7. 8. 9. 10.

John Hyman, BFFF Chief Executive and Peter Allan, BFFF President welcome guests to the VIP Reception Will Richards, MCA and Ian Casselden, Young’s Foods (l-r) Andy Small, Lucas Williams and Gokhan Ozcan of Bidfood (l-r) Mark Theobald and Jonathan Graham of Northgate Foods (l-r) Bidfood team and guests Steven Warwick, Toastmaster, announces guests to the VIP reception, alongside a banner for Bidfood – sponsors of the President’s VIP Reception Andrew and Jack Coulbeck of JCS Fish (l-r) Andrew Roberts of Bidfood with guests Catherine Ekundayo, Pamela Maclean and Shekinah Siringwani of Bidfood (l-r) Champagne on ice in the President’s VIP Reception

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

The Bulletin BFFF GALA DINNER & DANCE ANNUAL 2016 AWARDS 2017

1 2

1. The President delivers his speech to a packed Hilton ballroom 2. Peter Allan, BFFF PRESIDENT and John Hyman, BFFF CHIEF EXECUTIVE thank all this year’s sponsors 3. Iceland sponsored the seating brochures

BFFF president Peter Allan opened proceedings for his final time in the role saying: “Over the past 30 years, the awards scheme has enjoyed fantastic support from BFFF members as the federation seeks to recognise all that is best in product development.

“We would like to take this opportunity to thank all of our members for their support over the years to make our awards scheme so successful.” 22

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

I N C O NJ UN CTION W ITH K ER RY F OODS For the first time, the event was sponsored by headline sponsor Kerry Foods with its Meal Creations brand a prominent feature throughout the five star venue.

4. BFFF Annual Awards celebrates its 30th Anniversary 5. Headline sponsor â&#x20AC;&#x201C; the Kerry Foods team 6. Headline sponsor - Kerry Foods

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The Bulletin

BFFF GALA DINNER & ANNUAL AWARDS 2017

A M AG I CA L N I G H T This year, in a change to the usual format the evening was kicked off with an awe inspiring performance from Britain’s Got Talent magician Jamie Raven which entertained the packed room with his very own brand of grown up magic.

1. This year’s cabaret – Jamie Raven, Magician 2. Guests enthralled by Jamie’s magic tricks

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

1. Ali Hannaford (centre) Paramount 21, with guests in Wellington Reception 2. Liz and Andrew Green, The Craft Guild of Chefs 3. Welcome to new members NFU Mutual

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

This year’s menu started with Earl Grey salmon with a whiskey gel followed by roast pepper panna cotta, mozzarella cream, balsamic gel and grilled artichoke. Guests then enjoyed a main course of beef fillet with girolle sauce, asparagus and emmental potatoes with a delicate pistachio and caramel mille feuille to complete the menu.

1. BFFF PRESIDENT Peter Allan, extends a warm welcome to all his guests 2. Leyla Edwards (cr) enjoys reception with guests 3. Anthony Marshall, Executive Chef, (centre back) welcomes student placement Declan (far l) from Barnsley College to the Hilton team 4. The Hilton’s delicious Pistachio and Caramel Mille Feuille go on and on…

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

Celebrating Our Success In 2017 Mediterranean Vegetable Lasagne Gold Award for Best New Meat-Free/Vegetarian Category

Smoky Paprika Double Bone Beef Rib Silver for Best New Multi-Portioned Product

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The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

Once guests weâ&#x20AC;&#x2122;re suitably satisfied by their meal the awards began in earnest, this year led by presenter Chris Clarkson for the first time. Retail Awards are judged by consumer panels around the UK and Foodservice Awards are judged by a panel of The Craft Guild of Chefs to ensure a fair and independent process.

Again the awards themselves have received the generous backing of Yearsley Group for the ninth consecutive time. The winners can be found on pages 38-51 of this issue of The Bulletin. Other sponsors on the night included Iceland Foods, Freiberger, Greenyard, Rick Bestwick and Bidfood, and again we thank everyone for their continued support, we simply couldnâ&#x20AC;&#x2122;t put on such a brilliant event without you.

Following the awards, entertainment came in the shape of performances from party band Mixed Feelings and DJ who whipped up a frenzy on the dance floor with their party classics to please guests of all ages. 1. Miles Bunker, Floros Joseph, Cliff May, Danny Perkins and Alejo Desprats of GPS Food Group (l-r) 2. MDC Foods enjoy the Wellington Reception 3. Smiles all around from Icefresh

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

1. Aisling Kemp, Bar Foods enjoys the Wellington Reception with guests 2. Great sounds from Mixed Feelings 3. Harry Yearsley and Jonathan Baker welcome guests to the Yearsley table 4. Flagship Europe dine in style 5/6. Ardo UK â&#x20AC;&#x201C; out in force 7. Albert Barlett, Butt Foods, Gourmet Island and GPS Food Group share the evening

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

1. Food Team International, Kara Foods, Destiny Foods, Unicarriers and GMS Group all enjoy the evening together 2. Freiberger – ready to party 3. As soon as the music starts – BFFF members and their guests fill the dance floor 4. Warm welcome to Aunt Bessie’s and guests 5. Cargill enjoy the reception 6. John Hyman, BFFF Chief Executive, extends a warm welcome to all his guests

BFFF GALA DINNER DANCE 2016

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

1. 2. 3. 4.

Pleased to see Grant Thornton and all their guests Good to see XPO enjoying the evening CP Foods enjoy the evening Rachel Ferguson and Ellie Stott, Pelican Communications (l-r)

The Bulletin SPONSORED BY:

BFFF ANNUAL PRODUCT AWARDS 2017

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

R E TAIL AWAR DS SPONSORED BY:

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

Retail awards summary RETAIL PRODUCT OF THE YEAR BEST NEW POULTRYBASED PRODUCT

BEST NEW FISH-BASED PRODUCT

BEST NEW VEGETABLEBASED PRODUCT

BEST NEW MEAT-BASED PRODUCT

Gold Silver Bronze Gold Silver Bronze

Gold Silver Bronze

BEST NEW PIZZA/ SAVOURIES/SAVOURY BREAD PRODUCT

Gold Silver Bronze

BEST NEW ICE CREAM/ DESSERT/CONFECTIONERY PRODUCT

Gold Silver Bronze

Fishmonger's Favourite Two Salmon and King Prawn Stacks

Northcoast Seafoods Ltd.

Sweet Chilli Chicken Noodle Bowl. Indian Chicken Makhani Masala. Peri Peri Chicken Selection Box.

Iceland Foods Ltd. Iceland Foods Ltd. Iceland Foods Ltd.

Fishmonger's Favourite Two Salmon and King Prawn Stacks. Specially Selected Raw Jumbo King Prawns. Rope Grown Scottish Mussels, Shallots & Garlic in White Wine Sauce.

Northcoast Seafoods Ltd.

Champion Tasty and Crispy Sweet Potato Fries. Maris Piper Chunky Oven Chips. Pizza Express Artisana Baked Melanzane Aubergine Al Forno.

Aldi Stores Ltd.

Limited Edition The Pie Shop 2 Steak, Red Wine & Mushroom Pies. Specially Selected 4 Tasty & Juicy Cheese & Onion Quarter Pounders. Indian Empire Pie.

Iceland Foods Ltd

Carlos Stonebaked made with a Sourdough Thin & Crispy Based Chicken & Chorizo (Pizza) Specially Selected Beef Dripping 4 Yorkshire Puddings, Garlic Tiger Bread Baguette with Garlic and Parsley.

Aldi Stores Ltd.

Aldi Specially Selected 6 Chocolate and Fruit Dessert Shots. Specially Selected Luxury Croquembouche Patisserie Kit. Specially Selected Lusciously Layered 6 Boozy Dessert Shots.

Lakeside Food Group Ltd.

Aldi Stores Ltd. Iceland Foods Ltd.

Iceland Foods Ltd. Laila's Fine Foods Ltd.

Aldi Stores Ltd Iceland Foods Ltd

Aldi Stores Ltd. Iceland Foods Ltd.

Aldi Stores Ltd. Aldi Stores Ltd.

Details compiled from entry forms.

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

Jonathan Baker, Yearsley Group, Fridrik Thorsteinsson of Northcoast Seafoods Ltd. and John Hyman, BFFF (l-r)

Retail Product of the Year Fishmonger’s Favourite Two Salmon and King Prawn Stacks from Northcoast Seafoods has been crowned Best New Frozen Retail Product of the Year. Northcoast Seafoods’ product came out on top amongst five other gold award winners to claim the overall top spot. Gold winners included Iceland which claimed two gold awards in the Best New Poultry and Best New Meat categories. Aldi also won two golds in the Best New Vegetable and Best New Pizza categories. Whilst Lakeside Food Group claimed a gold award in the Ice Cream and Dessert class. The retail awards are unique in that the winners are judged by panels of independent consumers from across the UK who mark the products for appearance, taste, innovation, packaging, preparation instructions, likelihood of purchase and value for money. Commenting on the awards John Hyman, BFFF chief executive, said: “The Retail Product of the Year is a triumph for Northcoast Seafoods. The consumer panels absolutely loved this dish made of salmon fillet pieces and warm water prawns with a creamy lemon and dill sauce filling, topped with puff pastry and

cracked black pepper.” He added: “The frozen food retail market is now worth £5.8 billion based on data supplied by Kantar Worldpanel for year ending 23 April 2017, and shows a +1.4% sales value growth year-on-year. All major retailers enjoyed a strong Christmas performance, with evidence of consumer confidence and premiumisation.” Fridrik Thorsteinsson, Managing Director at Northcoast Seafoods LTD. commented: “This win is incredibly exciting for the whole team and is a great celebration of their constant dedication and hard work. We are incredibly proud of this achievement for the Salmon & King Prawn Stacks, and it is a testament to the wide and varied range we have worked on to form our own label; Fishmonger’s Favourite. A great amount of attention, innovation and passion has been shown by our NPD team, headed by Chloe Darwood and Richard Summerfield and this is a very well-deserved win.”

SPONSORED BY:

JD Wetherspoon’s Vegetable Samosas made by The Authentic Food Company have been crowned Best New Frozen Foodservice Product of the Year. The Authentic Food Company’s samosa came out on top amongst six other gold award winners to claim the overall top spot. Gold winners included Bidfood, which claimed two gold awards in the Best New Accompaniment and Best Bakery categories, Crown Foods, KK Fine Foods, Laila’s Fine Foods and Mademoiselle Desserts.

Tom Holmes, retail marketing manager at The Authentic Food Company comments: “We are delighted to win the top honour in foodservice twice in four years. Yet again we have challenged ourselves to upgrade the humble samosa to a new level in terms of taste and texture and the product is bang on trend with the rise of authentic international hand held street food.”

The Frozen Food Awards are well respected throughout the catering industry as all the entries are judged by representatives of the prestigious Craft Guild of Chefs, who, as executive chefs, catering managers and recipe developers, are expert in their field and uncompromising in their assessments of the entries. Commenting on the awards John Hyman, BFFF chief executive, said: “Our judges simply loved this crispy Indian shortcrust pastry, filled with potatoes, a garam masala blend of spices and peas, tempered with fennel seed and cumin seed.” John Hyman added: “We’ve seen an impressive range of foodservice entries this year, with plenty of ingenuity, innovation and appetite for global cuisines. They demonstrate that frozen foods continue to make significant progress in the foodservice sector as end users demand enhanced quality, recipe authenticity and significant labour-savings in the kitchen.”

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

Accompaniment/potato/vegetable product

Starter /buffet /appetiser product

Foodservice awards Best new...

The gold award this year goes to The Authentic Food Company with its JD Wetherspoons Vegetable Samosa which also picks up the Foodservice Product of the Year. This delicious samosa cooks from defrost in the microwave for 25 seconds, then deep fry for three minutes. Our judges absolutely loved this product with one saying, “A very well-seasoned, well-spiced, plentiful filling and filo pastry – light and crisp – great colour when cooked” whilst another said, “Crisp pastry, well-seasoned & flavoured, filling generous & well-seasoned.”

Silver went to Frozen Raw Slipper Lobsters by Pacific West Foods.

Bronze was won by Fish & Chip Shop Bites by Paramount 21.

1. Jonathan Baker of Yearsley Group, Gold award winner in Best New Starters/Buffet/Appetizer Product Tom Holmes of The Authentic Food Company and John Hyman of BFFF. 2. Silver award presented to Pacific West Foods Team. 3. Bronze award presented to Steve Lamont and Ali Hannaford of Paramount 21.

Bidfood came up trumps winning two awards in this category – taking gold with its Everyday Favourites Cooked Quinoa and Veg Mix. This delicious mix of quinoa and mixed veg cooks from frozen in a heavy frying pan/ wok in just six to eight minutes. The mix is wheat and gluten free using a starchy grain alternative. Quinoa also contains twice the amount of protein compared to white rice. Our judges adored this product with one saying, “Very good product, good combination, flavours and textures, well-spiced” whilst another said, “Love the free-flow convenience. Bright, tasty, healthy flavours.”

Silver was won by Ultimate Chip by Farm Frites. Bronze was also taken by Bidfood for its Everyday Favourites Jalapeno Spiced Mixed Tempura Vegetables.

1. Jonathan Baker of Yearsley Group, Gold award winner in Best New Accompaniment/Potato/ Vegetable Product Kristie Jackson and Ravi Patel of Bidfood and John Hyman of BFFF. 2. Silver award presented to Nadia Adrien of Farm Frites. 3. Bronze award presented to Bidfood.

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

A stunning win for Crown Foods in this competitive category, with a gold for its MSC Gluten Free Bubble Coated Salmon. This lovely product cooks from frozen in 20 minutes. Our judges thought it was absolutely delightful and stated, “Fantastic sized salmon that fills the crumb well, crumb crispy – fish flakes well,” whilst another said, “Excellent crumb casing. Plump salmon fillet, still moist and flavoursome.” Silver was awarded to the Proper Pies Chicken Leek & Crème Fraiche Pie with a Ham Ciabatta Crumb by Oliver James Foods.

The bronze prize was won by Panang Chicken Curry by Brakes.

1. Jonathan Baker of Yearsley Group, Gold award winner in Best New Main Course/Meal Centre Product James and Trisha Rasor of Crown Foods and John Hyman of BFFF. 2. Silver presented to Oliver James Team by John Hyman, BFFF (r) and Ian King, Yearsley (far r). 3. Bronze award presented to Ben Newby and Emma Hilbrands of Brakes.

This year’s gold award was won by JD Wetherspoons Mediterranean Vegetable Lasagne by KK Fine Foods Plc. The judges loved this delicious Italian fee range egg pasta in a rich roasted aubergine, red pepper, courgette and slow-roasted tomato ragu sauce, with a mature cheddar cheese, creamed spinach finished with mozzarella and a drizzle of nut-free rocket pesto. Our judges said, “Flavour and presentation really good – well done – good product,” whilst another, “Clean, intense, identifiable tastes & flavours. Just the right amount of pasta with a nice béchamel sauce and enjoyable vegetables.”

Silver went to Bidfood Sweet Potato Falafel Bites by Daloon Foods.

Bronze was won by Proper Pies Cheshire Cheese & Bramley Apple Tart by Oliver James Foods.

1 .Jonathan Baker of Yearsley Group, Gold award winner in Best New Meat-Free/Vegetarian Product Samir Edwards of KK Fine Foods Plc and John Hyman of BFFF. 2. Silver award accepted by John Hyman, BFFF, and Ian King, Yearsley (l-r) on behalf of Daloon Foods (UK) ltd. 3. Bronze award presented to Ben Newby and Emma Hilbrands of Brakes.

Meat-free/vegetarian product

Main course/meal centre product

Foodservice awards Best new...

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

Bakery/pastries product

Multi-portion product

Foodservice awards Best new...

Winning gold this year is Laila’s Fine Foods with its Thai Red Chicken Curry. The judges loved this Thai red chicken curry with one saying, “Really nice sauce, excellent flavour and colour, nice texture” whilst another said, “Rich, Thai curry sauce, lovely chilli hit.” This year’s silver was awarded to Smoky Paprika Double Bone Beef Rib by KK Fine Foods.

Bronze was won by Proper Pies Minced Beef & Onion Pie by Oliver James Foods.

1. Jonathan Baker of Yearsley Group, Gold award winner in Best New Multi-Portion Product with Laila and Nazir Remtulla of Laila’s Fine Foods Ltd. and John Hyman of BFFF. 2. Silver award presented to KK Fine Foods Team. 3. Bronze award presented to Oliver James Team.

The gold in this category was won by Bidfood for its ‘Premium Selection’ Red Leicester, West Country Farmhouse Bloomer – a perfect picnic bread combining a classic sandwich flavour combination into one loaf. Our judges loved it with one saying, “Lovely product and great tasting, loved it,” while another said, “Good shape and size. Excellent dough with good crust. Well-flavoured with cheese and chutney.” Silver was won by Dawn Caramel-Lace Donut by Dawn Foods.

Bronze was awarded to ‘Premium Selection’ Caramelised Onion Fougasse topped with Mature Cheddar Cheese by Bidfood.

1.Jonathan Baker of Yearsley Group, Gold award winner in Best New Bakery/Pastries Product Kristie Jackson and Rachel Cook of Bidfood and John Hyman of BFFF. 2. Silver award presented to Andy Henderson of Dawn foods by John Hyman, BFFF (r). 3. Bronze award presented to Bidfood Team.

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

The gold award this year was won by Mademoiselle Foods for its Carrot Cake Roulade. The judges loved this moist traditional carrot cake layered with smooth and creamy white chocolate cheesecake which defrosts overnight in the fridge with one saying, “Innovative presentation, well-defined, nice layers and good finish. Go well with morning coffee. Good eat. Very rich”, whilst another said, “Tasty moist sponge with a lovely amount of spice with a ‘not too sweet’ cream.” Silver won by Mini Lava Cake Trio – Raspberry, Pear & Chocolate by DiSotto Foods.

1. Jonathan Baker of Yearsley Group, Gold award winner in Best New Ice-Cream/Dessert/ Confectionery Product Ann Tysoe and Nigel Cave of Mademoiselle Desserts and John Hyman of BFFF. 2&3. Silver and bronze awards f presented to Marcello Dionisi and Robert Marciano of DiSotto Foods.

The bronze was also won by DiSotto Foods for its Bellini Sorbet.

Thrilled to be walking away with 2 gold and 2 bronze at the @BFFF_Tweets #BFFFawards

What an amazing night @BFFF_Tweets #bfffawards see you again next year.

@BidfoodUK

@MealCreations

We collected Silver in Foodservice for Best New Bakery Product for our premium Caramel-Lace Ring Donut at the @bfff_Tweets awards ceremony!

We are here at the @BFFF_Tweets awards and already we've won a gold award for our Sweet Chilli Chicken Noodle Bowl

@DawnFoodsUK

@IcelandFoods

Ice-cream/dessert/confectionery product

Foodservice awards Best new...

BFFF GOLD AWARD Crown Foods, suppliers of Frozen and Ambient Foods for 40 Years, are delighted to be The Winner of the Foodservice Gold Award for Best New Main Course/Meal Centre Product 2017

MSC Gluten Free Bubble Coated Salmon Fillet

ARD W AW I

ER NN

GOLD

Coated in a unique, crispy & crunchy Gluten Free coating, they are perfect for intolerances or can be served as an inclusive option for everyone. Our Award-Winning Salmon is part of our fantastic Gluten Free MSC Fish Range which, together with our Farm Assured and Gluten Free Meat Range offer great menu stand out and are perfect for centre of plate â&#x20AC;&#x201C; guaranteed to satisfy hungry diners and get your customers talking whatever the occasion.

2017

Celebrating 40 Yeas

Hungry to hear more? Simply get in touch... 01590 677616 www.crownfoods.co.uk | marketing@crownfoods.co.uk

The Bulletin BFFF GALA DINNER & ANNUAL AWARDS 2017

As always, we want to thank our guests for sticking around until breakfast at 1:30am sponsored this year by Rick Bestwick which was packed with party goers looking to fuel their dancing into the early hours. Speaking after the event BFFF’s John Hyman said: “This event always promises to be the highlight of the frozen food year and this year’s event certainly didn’t disappoint. “The support we receive for our awards and gala dinner dance, not only from those that come along to the event or enter their products but also from the range of sponsors, is testament to the nature of our industry. “In the times we live in it is ever more uncommon to see such a big turn out to these events but the frozen industry continues to come out, network and celebrate the success of our industry. We look forward to seeing everyone again at our People Awards in Birmingham in February.”

(Below) Huge thank you from all the BFFF team to all our members and their guests

The Bulletin

H EALTH & + SAFETY

From head of health and safety Simon Brentnall and Crystal Holmes, health & safety assistant

update

Successful Collaborative Ammonia Event British Frozen Food Federation and Food Storage & Distribution Federation hosted a joint sold-out seminar on 16th May 2017, at Belton Woods Hotel, Grantham to give businesses all the information they need to safely manage ammonia refrigeration systems. The seminar, aimed at managers, engineers and operational users of ammonia within businesses, covered: ●● HSE Enforcement strategy and legislative overview ●● The key to compliance for end users ●● Safe management of ammonia refrigeration systems (SMARS) ●● Ammonia process safety management ●● Compliance with DSEAR ●● Why ammonia is such a good refrigerant ●● Top non-conformances and how they can be rectified ●● Emergency arrangements

HSE, Star Refrigeration, FSDF, Mercury Technologies and Lincolnshire Fire & Rescue all specialise in these areas and provided the content for the event. All have kindly shared their information and the presentations can be found on the BFFF website, here: http://bfff.co.uk/health-safety/ ammonia-seminar/ and in the members’ area of the FSDF website here: www.fsdf.org.uk If you would like any more information, please contact jj@fsdf.co.uk or simonbrentnall@bfff. co.uk

Testimonials from the day: “I would like to thank all who were involved in putting together an excellent and outstanding seminar. I found the content to be very beneficial.” - 3CL “A well organised and extremely informative day, with valuable advice and knowledge from a range of experts.” – Apetito UK Ltd “Excellent opportunity to benchmark our compliance with current statutory obligations and best practice.” – Denholm Seafoods Ltd

The Bulletin HEALTH AND SAFETY

Regional Appeals by HSE to Mark 40th Anniversary The Health and Safety Executive (HSE) has made a series of appeals to businesses in various parts of Britain, based on the latest available regional workplace safety figures, in order to mark the 40th anniversary of the safety watchdog. Asking businesses to “make the well-being of workers their top priority for the new financial year,” the HSE contrasted a number of regional health and safety figures with the national averages while noting that the main driver of differences in health and safety risk is a person’s occupation and not where in Great Britain they work. Nevertheless, the regional variations make for interesting observation. ●● The East Midlands, South West, North East and Yorkshire and the Humber regions have higher average rates of ill health than the average British rate. In contrast, Scotland and London have statistically significantly lower than average rates. ●● In the case of non-fatal injuries, the East Midlands and South West regions have higher rates than the average British rate and London has a rate which is statistically significantly lower. ●● The highest rates of fatal injuries in 2013/14 were in Scotland and Yorkshire and the

Humber and the same areas have the highest rates averaged over a five year period. Nationally, across Great Britain, there were 133 deaths at work in 2013/14, more than 79,500 injuries were formally reported and over 1.1 million people are estimated to have been made ill. The HSE pointed out that this is a huge reduction from when HSE was formally established in January 1975. In 1974/75 a total of 651 employees alone were killed (not including self-employed workers). A source at the HSE said, “The stark decline is welcome, but local employers are being urged to review whether they can do more to protect their workforce.” The full statistics, including comparisons to previous years, are available online at http:// www.hse.gov.uk/statistics/.

The Challenges of Ageing at Work The European Agency for Safety and Health at Work (EU-OSHA) has published a new series of infographics on the challenges of ageing at work, for each of 31 European countries, including the UK. The 31 country infographics highlight thought-provoking facts and figures about the working conditions and health, labour market participation and policies linked to ageing at work in each European country featured. A final infographic illustrates the full EU landscape of the subject. The infographics form part of the Agency’s visualisation tool on ageing and occupational safety and health, which was released earlier in 2017, in support of EU-OSHA’s current two-year Healthy Workplaces for All Ages campaign for 2016/17 focusing on sustainable

work and healthy ageing. The infographic for the UK highlights a number of interesting points about working conditions, ageing and health at work in the UK. ●● In the UK, around 23% of workers think their health is negatively affected by work (compared to around 27% for the EU as a whole). ●● Some 17% of workers in the UK think they will not be able to do the same job at 60 (this figure is 22% for the EU).

●● Around 39% of people in the UK think that age discrimination is widespread, compared with 45% in the EU. ●● In the UK, health and safety is discussed regularly between workers and management in 80% of establishments, compared with 59% in the EU. ●● The average age of the UK population is increasing slower than that of the EU average. ●● The population of older people is expected to grow moderately from 2040 in the UK.

The Bulletin

TE C H N I CA L & L E G I S L AT I V E

From head of technical, Martin Forsyth and Denise Rion, technical manager

update

Date of first freezing update The long-standing issue over the interpretation of the need for a date of first freezing (DOFF) on meat and fish preparations has now been resolved. You will recall that the European Commission has been discussing since 2011 whether products need to have a date of freezing on the consumer packaging. This suggestion originally arose from the belief that the age of frozen raw material would be of benefit to the consumer. There was also an underlying view that this would help to identify issues that had historically arisen in some EC member states with very old meat raw material being used in some meat products. Needless to say BFFF has been lobbying decision makers, with others across the food manufacturing sector, for some time, arguing that this information is neither understood nor is useful to the final consumer. The points raised over some time have been somewhat successful in partially changing the EC minds. There has been sufficient disagreement within the European member states for the Commission to allow

individual member states to interpret these requirements themselves. Our close working relationship with DEFRA has helped to guide the UK position to the most practical interpretation possible given the constraints. ●● A final interpretation document has been issued by DEFRA. ●● Single pieces of meat/fish will require a Date of First Freezing of the meat/fish ingredient not the final packed product. ●● Meat/fish preparations (essentially any added value products) require Date of Freezing of final packed product only- as has been the case for some time e.g. no change to labelling requirements. However, complications will arise including for exporters where different interpretations will exist in different member states. DEFRA will look for a ‘light touch’ enforcement regime and is looking to be flexible for the next two years while Brexit negotiations take place.

While industry and BFFF have not achieved everything that was originally requested there has been some success particularly for UK based manufacturers selling in the UK. The BFFF has effectively represented the industry view with some success and we look forward to developments on other areas of members’ concerns. The DOFF issue is already being discussed in some quarters as an example of where the UK should have its own legislation once we have left the EU completely. We will all have our own views as to which parts of the EU red tape need to be modified in the coming years. What is clear is the need to strike a balance for further flexibility with the need for exports into a complex marketplace. Interesting times lie ahead. The value of BFFF representing its members’ views is clear to see in the abovemake your views known to any members of the BFFF team as further change is coming.

Biocides and Chlorates We have been covering the issue of Biocides and chlorates for some time and can report that the EU is adopting a more flexible approach to the approval and authorisation of biocides which are used as active ingredients in cleaning chemicals.

Over the last three years, BFFF and others have been lobbying the European Commission and the UK’s HSE for: A risk-based regulation of biocides in general (not 0.01ppm default Maximum Residue Level) taking into account the necessity of using biocides to assure food hygiene and safety, ●● For biocidal actives not covered by Food

Contact Materials (FCMs), Plant Protection Products (PPPs) or Veterinary Medical Products (VMPs) — only set limits under contaminants legislation (315/93) ●● Exclusion of materials not being used as PPPs but for food hygiene and safety, from the PPP legislation (396/2005). Key points from recent agreements: 1. Risk-based approach will be used 2. Limits, if needed, should be established after active substance approval but before product authorisation 3. Limits set under PPP, VMP, and FCM apply for substances which are also used as biocides

The MRL used here should sufficiently protect consumers from the possible exposure to residues due to the use of the substance in biocidal products, being as low as reasonably possible and based on good practice for the use of the specific biocidal products. This greater flexibility will remove concerns that further restrictions will be put in place in the future. However, the EU has since raised a potential concern over levels of chlorate in food and drinking water. Chlorates and perchlorates are formed as a by-product of the breakdown of chlorine used in the UK (and other Members States) as a disinfectant.

t t

Previously the EU have been trying to treat any substance that was ever used as a pesticide, under the pesticide legislation. This would have severely restricted the number and type of active substances in hygiene chemicals used in industry

The Bulletin TECHNICAL AND LEGISLATIVE

Background on Perchlorate: Perchlorate occurs naturally in the environment, in deposits of nitrate and potash, and can be formed in the atmosphere and precipitate into soil and groundwater. Water, soil and fertilizers are considered to be potential sources of perchlorate contamination in food. Following initial findings of perchlorate in fruits and vegetables produced in the EU, a more extensive monitoring indicated that the presence of perchlorate in fruits and vegetables is more widespread than initially expected. It also occurs as an environmental contaminant arising from the use of nitrate fertilizers and from the degradation of sodium hypochlorite used to disinfect water.

t t

BFFF supports a proposal to the REFIT group of the EU which is responsible for ensuring EU regulations are both effective and efficiently applied. Excerpts from the proposal include: ‘’Following our discussions on multiple use substances and in particular our discussions on chlorate, the REFIT stakeholder group agreed to submit a proposal to review the residue definition as outlined in article three of Regulation (EC) No. 396/2005. This would reflect that a residue could occur due to nonpesticides use, for example substances which are currently used or were formerly used in plant protection products but can also be found as contaminants and/or are naturally occurring (e.g. mercury, nicotine, copper and bromide) or substances which are used as biocides and are found in food and feed (e.g. sanitisers / disinfectants used responsibly by the food industry under GMP to clean food contact surfaces and equipment, etc.)

surfaces & equipment or by using drinking water as an ingredient, or for the cleaning of fruit and vegetables, etc. These low levels of chlorate will trigger regulatory actions as it currently stands under Regulation 396/2005.

“Due to this definition, recent issues occur following the finding of low levels of chlorate, being a by-product of chlorine building agents used by the municipal water supply and industry to disinfect potable water, used by industry under GMP to clean food contact

“It should be clarified that in cases where the source is unknown, the provisions of Regulation (EC) No 396/2005 should not be applied. Instead, a risk assessment should be done to ensure the protection of the consumers, and the evaluation of the

“The REFIT Stakeholder Platform suggests the definition of pesticide residues to only cover the residues of active substances used as plant protection products, their metabolites and /or reaction products. In our understanding European legislation is based on the principle of cause. For pesticide residues this means they have to derive form a treatment with plant protection products and/ or product for storage treatment. In the case of low levels of chlorate this is not the case.

results should be based solely on this risk assessment. “In the case of chlorate, a harmonised approach at EU level should be considered. In the meantime a temporary measure to avoid potential food safety risks and disruption of trade within the EU market should be defined and applied. These measures can be in the form of levels for intra community trade rather than setting temporary MRLs under Regulation 396/2005.’’ Thus the issue is not resolved and will continue to be monitored but at least one branch of the EU is recognising the difficulties strict interpretation of rules intended for other purposes is having on the food sector. We will continue to keep our Biocides and Chlorates MIG group updated as developments occur. If you would like to join the group please let us know.

European wide t emperat ure con t rolled warehousing solu t ions

Our temperature controlled warehousing provides flexible solutions for your frozen and chilled food delivering exacting quality and service standards. Together with our frozen transport network we have the capability to move your products in the best conditions whilst ensuring supply chain integrity. We have a comprehensive network of over 100 temperature controlled sites across Europe, with 20 locations in the UK, providing frozen and chilled storage, distribution and added value solutions.

SOLUTIONS: FROZEN AND CHILLED STOR AGE BONDED STOR AGE TEMPERING FACILITIES DEDICATED CHAMBER PROVISION BL AST FREEZING FIELD TO FREEZER PRODUCE PROCESSING REPACKING AND CUSTOMISATION

Connect with an expert: +44(0)777 053 3960 | robert.reader@xpo.com uk.xpo.com

The Bulletin

update

From Paul Murray, Head of Commercial.

More new members By now weâ&#x20AC;&#x2122;ve all recovered from another spectacular gala dinner dance and annual awards evening held at the London Hilton on Park Lane on Tuesday 8th June 2017. We would like take the opportunity to offer our congratulations to all award winners. Once again a terrific amount of great new products were entered from a very broad range of manufacturers. It was good to see so many of our members enjoying the evening, entertaining colleagues and clients and even picking up an award or two. Itâ&#x20AC;&#x2122;s been a very busy few months in terms of new member activity and we are pleased to extend a warm welcome to several new companies who have recently joined the BFFF family. Albert Bartlet is a family-owned business fiercely committed to providing a branded range of the best potatoes grown in the most responsible way. They have applied their experience and expertise to their frozen potato range, made using their famous Albert Bartlett Rooster potatoes which are grown, prepared and frozen in the UK. Boardlink is a carton board press forming manufacturer of plates and trays in the UK. Its range of Dual-Ovenable board trays are manufactured at its BRC accredited factory in North Wales and supplied to the major food retailers, food service providers and manufacturers throughout Europe. Maritime Cargo Services (MCS) is a freight forwarding specialist in the food industry. With a wealth of shipping experience MCS offers the best service at the very best price. Kramer Cold Clad Ltd which provides a bespoke design and build solutions for temperature controlled construction projects, including: Chilled Storage Facilities, Frozen Storage Facilities, Single Envelope Design Solutions, Modular Chill and Freezer

Rooms, Bespoke Clean Room Environments, Hygienic and Food Safe Solutions, Fire Rated Construction, Maintenance, Repairs and Service Contracts and Personnel and Traffic Door System. Vittles Foods Ltd producers of a range of hand crafted pre-sliced gateaux, cake and individual desserts for the food service industry from a purpose built BRC approved factory in Leicester where it is ideally situated to deliver products throughout the UK and Europe. We are delighted to welcome these new members into the fold and look forward to welcoming many more new members in the coming weeks.

If you would like more information on becoming a member, please contact our membership team: Karen Terry Membership Account Manager Tel: 01400 664320 Mob: 07921 405196 Email: karenterry@bfff.co.uk Kate Miller Membership Account Manager Tel: 01780 763841 Mob: 07793 499871 Email: katemiller@bfff.co.uk

ew member profiles

M EM B E R S H I P

NEW MEMBER P R OFIL E

Maritime Cargo Services Freight Forwarding Agents

MARITIME CARGO SERVICES For over 25 years Maritime Cargo Services, a leading independent Freight Forwarding Agent, has built an unsurpassed reputation for customer service, reliability and competitiveness. Whatever your requirements you can be sure that we have the dedication, ability and know how to support you. We are an AEO accredited agent offering UK Customs Clearance, Container delivery and anything related to the import and export of goods worldwide

container management system, AEO accreditation, great relationships with suppliers and all port authorities, in house customs clearance team We are based in Suffolk not far from Felixstowe. We work for many overseas fruit growers, supermarkets, meat importers as well as a raft of different ambient products and malt. We have joined BFFF to become more involved with and to show our support to the frozen food industry. Tel: 01449 616100 E-mail: sales@maritimecargo.com Website: www.maritimecargo.com

Efficient, reliable, friendly service with the ability to save you money. Our innovative

â&#x20AC;&#x153;We have joined BFFF become more involved with and to show support to the frozen food industry.â&#x20AC;?

NEW MEMBER PROF ILE

BOARDLINK LTD. “Joining BFFF cements our commitment to this sector and we look forward to welcoming new opportunities.”

Boardlink, based in Hawarden, North Wales, is a privately owned, manufacturing company with a £22.5 million turnover. Employing over 100 staff from the region, we specialise in carton board sales, conversion and lamination and are the largest carton board press forming manufacturer of paper plates and Dual-Ovenable board trays in the UK. We currently supply our sustainably sourced and widely recyclable range of DualOvenable board trays to major food retailers, food service providers and manufacturers throughout Europe. Our range of over 50 board trays, which are available in white and black and can be printed to meet requirements, are suitable for industrial and conventional ovens, as well as freezing. They can sustain extremely high and low temperatures (-40°C to 200°C) satisfying a broad range of uses including; ready meal applications, hot puddings, pies and raw meats. Our Dual-Ovenable carton board tray products appeal to those companies wishing

to offer a more aesthetically appealing, durable and sustainable product. They are also far less likely to ‘shatter’ than plastic based products when frozen, resulting in less breakages in the supply chain. Equally when heated, the carton board trays provide better insulation than aluminium and plastic based products, making them less likely to burn to-the-touch and remaining rigid when containing hot products. Our trays are PET (polyethylene tetraphalate) coated, providing excellent grease barrier properties, high temperature resistance, good WVTR resistance and excellent formability. We welcomed many members to our stand at this year’s Packaging Innovations show, who expressed great interest in the product and the demand for an alternative to the current tray offering. This year we are celebrating 50 years of trading through substantial business consolidation. Joining the BFFF also cements our commitment to this sector and we look forward to welcoming new opportunities as well as maintaining our current business. Tel: 01244 526 873 E-mail: enquiries@boardlink.co.uk Website: www.boardlink.co.uk

The Bulletin

MEM B ERS MA R K ETPLACE

Food Sector Lawyers • Contracts • Debt recovery • Product recalls • Agents and distributors • Employment • Intellectual property and branding • Transport and logistics • Competition • Corporate and commercial

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The Bulletin

MEM B ERS MA R KETPLACE

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The Bulletin MEET THE TEAM

Meet the team

In this series The Bulletin catches up with one of the BFFF team. This edition we spend five minutes with...

Simon Brentnall Head of Health and Safety How long have you worked at BFFF?

I’ve worked at BFFF for just over two months, it does feel longer due to warm welcome from the team and members alike.

What do you enjoy most about your job?

Resolving member queries, providing solutions and adding value.

What is your favourite colour? Favourite colour is navy however this does not apply to cars. If I owned an Aston Martin would have to be Silver Birch………in my dreams!

What do you like to do at the weekend?

I watch my son play rugby for the local team most sundays. I enjoy time with my family and occasional city breaks with friends.

Starter and main or main and dessert?

Definately starters and main, really enjoy tapas.

Who inspires you?

My dad inspires me, he’s an entrepreneur, he’s done everything from singing on stage to writing a book. He continues to think of ways to generating his million even at 78 years old.

Do you have any hobbies?

My hobbies include playing badminton. I also started taking my son to karate about five years ago, after much persuasion he talked me into joining, he quit shortly after. I now continue to be the oldest person in the club, great for body and mind.

What is your biggest achievement?

Winning an innovation in safety award in 2014 for developing a bespoke electronic auditing system.

What is your favourite place?

We got married in St Lucia, no other place seems to have come close since, hope to return to this beautiful island.

If you could invite one person round for dinner, who would it be and what would you eat? Quite simply, my wife, her homemade chilli, dark chocolate for desert with a nice glass of red.

“I’ve worked at BFFF for just over two months, it does feel longer due to warm welcome from the team and members alike.” SIMON BRENTNALL

The Bulletin

DAT E S f o r y our

D I A RY

2017

2018

TCS&D Exhibition Ricoh Arena, Coventry 01732 868288

BFFF Business Conference & People Awards Birmingham Hilton Metropole www.bfff.co.uk

13th–14th September

The UK’s only event for the perishable product supply chain.

7th–11th October Anuga 2017 Kolnmesse, Cologne, Germany www.anuga.com

The world’s leading food fair for the retail trade, foodservice and catering.

21st November BFFF Annual Luncheon London Hilton on Park Lane www.bfff.co.uk

Top networking event for retail and foodservice.

22nd November BFFF Industry Forum TBC www.bfff.co.uk

Keep up to date with the latest industry news.

22nd February

Find out about the future of frozen food.

22nd February Technical Seminar Birmingham Hilton Metropole www.bfff.co.uk

Keep up to date with the latest technical news.

22nd February Health & Safety Seminar Birmingham Hilton Metropole www.bfff.co.uk

Keep up to date with the latest H&S news.

5th–8th March Hotelympia ExCel, London www.hotelympia.com

The UK’s largest foodservice & hospitality event.

7th June BFFF Dinner Dance & Annual Awards Evening London Hilton on Park Lane www.bfff.co.uk

The definitive awards for the frozen food industry.

21st–25th October SIAL Paris Nord Villepinte, Paris www.sialparis.com

The world's largest food innovation exhibition.

20th November BFFF Annual Luncheon London Hilton on Park Lane www.bfff.co.uk

Top networking event for retail and foodservice.

Go online Visit bfff.co.uk for even more news from the frozen food industry.

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