Delicatessen Magazine September 2018

e h T DELICATESSEN September 2018

BRINGING THE INDUSTRY TOGETHER

THE MINISTERS OF TASTE

COTSWOLD FAYRE’S NEW HERITAGE INSPIRED RANGE

SPECIALITY & FINE FOOD FAIR 2018

SAVOURSMITHS

A BETTER

BREED OF

SNACK

INDUSTRY ONLY

Explore the UK’s leading showcase of fine food and drink Condense a year’s worth of product sourcing into a fun journey of discovery, register to attend at specialityandfinefoodfairs.co.uk

specialityandfinefoodfairs.co.uk @SpecialityFair #SFFF18

COVER PHOTO:

WELCOME

From the Editor

W

elcome to the September issue of the Delicatessen Magazine.

We hope you enjoy reading this issue and find some interesting products and information within.

This issue features some new products, new ideas, and importantly, a new member of the Delicatessen Magazine

team! We have a new Deputy Editor who has recently joined us and is proving to be a real asset to the team; she’s also pretty good at running off with the samples! We hope you enjoy her articles as much as we have.

Chris & Ian, Co-Owners & Editors Delicatessen Magazine

MIKE & COLETTE RUSSELL SMITH OF SAVOURSMITHS PHOTO CREDIT : Ant Jones from Boxriver www.boxriver.co.uk

A small taster of what´s inside this issue...

PAGE 8-9

DORSET SEA SA LT

CO.

PAGE 12-AN1D3

SPECIALITY FINE FOOD FAIR 2018

PAGE 24-R25VINEGAR

WILLY´S APPLE CIDE

CO-EDITOR Chris McNeill E: chrism@thedelimagazine.co.uk CO-EDITOR Ian Bates E: ian@reelbrands.co.uk DEPUTY EDITOR Amber Fox-Hammond E: amber@thedelimagazine.co.uk FREE-FROM FOOD WRITER Victoria McCormick E: victoria@cjm-media.co.uk DESIGNER Sharon Larder E: inthedoghousedesign@gmail.com

Introducing our new Deputy Editor...

Amber Fox-Hammond l Not only does Amber join the team armed with a wealth of experience in creative writing and other technical skills, she also has an abundance of passion and enthusiasm for writing and food.

As a keen foodie, she’s often found cooking meals from scratch in the kitchen and has been a regular user of many of the products that have adorned our pages.

Amber has a strong interest in seeing a solution found to the plastic pollution issues we face, as well as being passionate about small businesses and keeping our independent retail sector as great as it should be.

CONTACT US: T: 01206 240 798 E: chrism@thedelimagazine.co.uk PUBLISHED BY: CJM MEDIA LTD HEAD OFFICE: 58 MUMFORD ROAD, WEST BERGHOLT, COLCHESTER, ESSEX, CO6 3BL PRINTED IN THE UK BY: S & G PRINT GROUP GOAT MILL ROAD, DOWLAIS, MERTHYR TYDFIL, CF48 3TD T: 01685 352058 W: www.stephensandgeorge.co.uk The Delicatessen is published monthly.

The Publisher cannot accept any liability for transparancies, disks or any written material submitted for publication. Reproduction of any written material or illustration wholly or in part for any media is expressly forbidden without prior consent of the publisher.

The Delicatessen Magazine 3

Deli

News

THORNTONS

THORNTONS NAME REVIVED IN BRAND NEW SOUTH CRAVEN DELICATESSEN

T

horntons, a business name synonymous with Cross Hills for well over a century, has now made a welcome reappearance in the heart of the South Craven village with the recent opening of Thorntons Delicatessen.

The Main Street enterprise represents a completely new venture for owners, Robert Hart and his partner, Helen Burgan.

“For over 100 years the shop was run by the Whittaker family and sold cooked meats. The last owner was Peter Whittaker, who sold the business about five years ago, though it’s been closed for the past two or three years.

We identified an opportunity to give the shop a new lease of life, retain the old trading name and at the same time fill a niche in the local retail and hospitality sector by opening a brand-new delicatessen in the village,” explained Robert, who was born and bred on the doorstep in Sutton-in-Craven, while Helen hails from Bradford.

The couple also picked up some The couple both have a useful ideas and inspiration along background in the meat and bakery the way, in advance of launching sectors and first met at Stanforths Thorntons Delicatessen around a Butchers shop on Mill Bridge, month ago following a complete Skipton, where Robert was a partner refurbishment of the premises both and Helen worked in the on-site internally and externally. bakery, renowned for its pork pies.

Home-made is a byword across She had previously worked in a the entire Thorntons’ offering, Bradford bakery. which includes hot and cold They left Stanforths sandwiches, snacks and together in 2015, drinks, salad boxes, looking for a new paninis and, as direction in life would be expected IF YOU WOULD LIKE and travelling with the couple’s TO FEATURE YOUR DELI IN extensively across background, a THE DELICATESSEN Europe, the United comprehensive States and Asia. range of homeMAGAZINE PLEASE EMAIL chrism@thedelimagazine.co.uk

4 The Delicatessen Magazine

made pies and pasties, all freshly prepared in the in-house bakery.

The only concession to the home-made ethos is Stanforths famous pork pies, a long-standing connection that the couple are happy to maintain.

Other Thorntons Deli specialities include home-cooked hams, quiches and cakes, with one – Courgette and Cardamom Cake – thought to be unique to the business, certainly in South Craven.

“They are all going down a treat,” said Robert, who added: “It’s great to be working in our local village.

We’ve been made to feel very welcome, with local people and businesses all wishing us well. In fact, many of them have already become regular customers.”

Thorntons Delicatessen is also fast becoming a community hub with an indoor seating area that encourages people to ‘take a pew and have a brew!’ Free Wi-Fi is also available.

BARRIE THOMSON COLUMN

GETTING OUT FROM BEHIND THE CHEESE COUNTER

S

mall business is timeconsuming. However idyllic the Instagram feed looks, the life of a delicatessen owner isn’t all wine-tasting and that fun crowd in the ‘secret garden’ finishing up and filling a £50 basket of food treats to take home. In fact, there’s a whole host of cardboard flattening, deep cleaning, shelf stacking, small talk, glass washing, floor mopping and light bulb changing which fills each and every day … and a mezzanine level in the diary if you can find one. The temptation is to hunker down and find ways to make life as easy as possible.

Not least, there’s an attraction to reaching for a distributor’s catalogue to top up the shelves after a busy few days. But there is an alternative.

When we started our little high street delicatessen, time was of the essence.

Flash to bang we had just over 6 weeks to get our act together. 6 WEEKS! What the heck were we thinking?

Here’s the confession for this Issue’s column … we mostly shopped from a catalogue for that ‘Day One’ look. We made a few guesses, tried to imagine what folk would want, summoned up memories of delis we’d loved and the stock they’d tempted us with and we slapped in an electronic order or two.

The result?

You’ve guessed … a pretty generic offering. Why wouldn’t it be? If we all shop from the same places, we’re all going to look the same.

Then what ..?

Some things sold. Customers were caught up in the novelty of this new high street arrival; curiosity overcame the paucity of imagination behind the stock choices. Baskets were filled and shelves started to need replenished.

But some stock refused to move. We puzzled and questioned ourselves … we imagined that customers would soon fall for the pretty range of pasta

choices, the gluten-free twists, the coloured ones – come on, folk, just look at the amazing cook-in sauces we’ve chosen to go with them!

There never was one blinding moment of realisation. But it was obvious that we weren’t half as good as we thought we were going to be.

Sure, the shelves looked tidy; we switched things around to create a different emphasis. We moved some stock on – bargain bag, anyone? But there was still something missing … it was all just a little bit same’y. There was nothing making us stand out. We didn’t have any compelling stories to tell, no producers to really get behind.

We had labels to read but no real knowledge of what it took to bring the products to our customers. We had to do something different.

We decided to get out from behind the cheese counter. We chose to head out on the road to discover a ‘handpicked’ collection of our own choices. It was time to reach out and find the stories, to curate our selections into a ‘look and feel’ that said something about why the produce had made it into our deli.

It’s not easy.

It adds to the list of small business tasks that need to be done.

It means that – for a small owner-run business like ours – we need to shut the shop, absorb the loss of takings and get ourselves out and about, working alongside special producers.

But surely that’s the point of what we do. We’re a simple shop … a delicatessen on a high street.

What makes us a venue of choice, a place where people choose to buy the things they didn’t know they wanted until they saw them, is the range of delights we put before them.

What our customers want is a value proposition put to them. They want to know what is hand-foraged … they need to understand the variations in taste and consistency that the seasons throw at cheese-makers, bee keepers and wine producers.

Our responsibility is to seek out the farmer’s son who is adding value to the farm by turning beef into biltong … we have to find the farm which nurtures its veal calves so that an expert charcuterie maker can produce high quality rose veal salami and sausages (we need to know that that same farm creates a raw milk double cloth bound cheddar which makes it a pleasure for us to step back behind the cheese counter we temporarily escaped from). Our job as delicatessen owners is to celebrate food and the way it is sourced, prepared and turned into great tastes.

We have to be story-tellers. Sure, we can read the website copy or the carefully chosen words in catalogues.

But there cannot be anything better than rushing around the countryside, loading your vehicle with product, shaking hands/hugging/laughing with and learning from producers who are the masters of their crafts.

You’ll definitely lose a day’s takings.

But you’ll have a week’s worth of stories, a month’s worth of stock and a year’s worth of goodwill, gathered from face-to-face encounters with the producers of your handpicked collection of great tastes. You can’t put a price on that. l www.thehighstreetdelicatessen.com

The Delicatessen Magazine 5

THINKING

INSIDE THE BOX W

ith retailers looking to add value where possible in today’s economic climate, it’s important to look at options for your business.

Hampers up until now have been a great way of gaining extra revenue as well as adding extra value for your customers, using the items you already stock and putting them in a presentable format for gifting.

There is of course other ways of achieving these goals, one of which we recently discovered after meeting Steve Fairman, founder of The Picnic Box Company and Adbox.

Steve’s brandable boxes are perfect for a delicatessen or farm shop. From making smaller bespoke gifting sets, special cooking kits or even simple takeaways – a box with an easy carry system (ok, a handle for short!) can be used for many uses to help group products you stock together and raise that all important basket price.

CURRENT USES From having regular customers including Royal Ascot and the BBC Proms (who have confirmed their order for the third year running!), to being used by food manufacturers like Ross & Ross for their gift sets – you don’t have to look far to find one of these boxes nowadays. After being sat down with Steve for an hour in the sunshine looking at the range of sizes and some examples, I had already envisaged hundreds more uses too.

6 The Delicatessen Magazine

WE MEET STEVE FAIRMAN, FOUNDER OF ADBOX & THE PICNIC BOX COMPANY – WHO TELLS US MORE ABOUT HOW TO ADD VALUE TO YOUR BUSINESS USING A SIMPLE BOX!

THE BENEFITS Versatile: Easy to assemble flat pack system, which can then be stacked on top of one another (until you erect the handle)

Convenient: Easy carry handle system.

Three different sizes available.

Brandable: Helping to keep your brand being seen outside your shop!

Recyclable: Widely recycled, and made of recycled materials with waterbased inks

THE RANGE

SMALL Brown boxes range from £0.80 each (10 pack) to £0.43 each (2000 pack).

White boxes range from £0.88 each (10 pack) to £0.51 each (2000 pack).

• Flat packed for compact storage • Easy to assemble boxes • Suitable for individual use

Capable of holding: • 1 pack of sandwiches • 1 small bottle of water • Savoury packets confectionery and some fruit Dimensions: 20cm x 12cm x 10cm Capacity: 3.3 litre capacity

MEDIUM Brown boxes range from £1.05 each (10 pack) to £0.62 each (2000 pack).

White boxes range from £1.15 each (10 pack) to £0.71 each (2000 pack).

• Flat packed for compact storage • Easy to assemble boxes • Suitable for 2 people or a family

Capable of holding: • 2 pack of sandwiches • 1 bottle of wine or water • 3 small and 2 medium food bio boxes

• Savoury packets, confectionery and some fruit

Dimensions: 30cm x 20cm x 15 cm Capacity: 10.36 litre capacity

LARGE Brown boxes range from £1.65 each (10 pack) to £1.27 each (2000 pack).

White boxes range from £1.85 each (10 pack) to £1.47 each (2000 pack).

• Flat packed for compact storage • Easy to assemble boxes • Suitable for 4 people or a family

Capable of holding: • 6 packs of sandwiches • 2 bottles of wine or water • 4 small, 2 medium and 2 large food bio boxes • Savoury packets, confectionery and some fruit Dimensions: 38cm x 25cm x 19cm Capacity: 24.36 litre capacity

FEATURES • The boxes are stackable empty but can also be stacked when packed.

• Caterers can achieve a chill time of up to 4 hours.

• No split in the base stops spillages.

• Easy to assemble in seconds.

Strong & Safe: Holds over 12kg and with a solid base.

Can also be made leak proof if the barrier option is applied.

• All boxes are made from 4mm corrugated cardboard.

BRANDING All the boxes the Picnic and Cake Box Company offer can be customized to suit the needs of your business.

Branding can be placed on the side panels or an all over print can be achieved.

The boxes come in plain white or brown. Boxes can be an excellent way to promote logos, corporate identity, informative or decorative designs. It gives your clients incentives to buy your product offering a great vehicle for marketing opportunity.

If customers would like to see their own or their clients logo on the box, there is currently an offer on at the moment where you can request a free proof to show this.

There are 3 forms of printing available to enhance our products.

Our supply partners have the capability, to create quality printed images.

Flexographic: lowest cost up to 4 colours. Silk Screen print: medium cost effective solution Lithographic: premium printing up to 6 colours ideal for intricate designs. l Web: wwww.picnicboxuk.co.uk Email: info@picnicboxuk.co.uk

The Delicatessen Magazine 7

FROM SEA TO TABLE “SEA SALT IS BORN OF THE PUREST PARENTS: THE SUN AND THE SEA.” - PYTHAGORAS WHEN AN INGREDIENT LIKE SEA SALT HAS AN ANCIENT GREEK PHILOSOPHER LIKE PYTHAGORAS WAXING POETIC ABOUT IT, YOU KNOW IT HAS TO HAVE SOME AMAZING BENEFITS TO OFFER. THE DORSET SEA SALT CO. CLEARLY AGREES!

8 The Delicatessen Magazine

W

hilst on a visit to the West Country, we went to find out how Dorset Sea Salt Co. is making cooking just a whole lot tastier. With their handharvested sea salt from Britain’s purest waters along the Jurassic coastline, it’s easy to see why it is the freshest sea salt currently available on the market.

When it comes to dramatic coastlines, breath taking views and wonderful golden sands Dorset’s Jurassic Coast does not disappoint.

With its incredible multi-layered cliffs that rank among the Great Barrier Reef and the Grand Canyon as one of the wonders of the natural world you can see why with its distinct mineral profile, Dorset Sea Salt is a sort after, healthy alternative to table salt.

FROM SEA TO TABLE

Founder Jethro and his team, invited us at the Deli Magazine to witness firsthand the process taken in making this delightful salt, and what a delight it was!

Starting with the handcollection of the mineral rich and super clean Atlantic sea water we saw it triple filtered to preserve all the goodness from the Jurassic Coast. After producing a

concentrated brine, we watched the sea salt flakes form in the gently heated pans. It was a truly magical moment to see the flakes perform an almost dance like motion on the surface of the pan, and then precipitate to the depths like a gentle snow drift.

Watching them then expertly select the perfect moment for the ice-like flakes to be hand harvested, the sea salt was then drained and dried in their closely monitored drying rooms.

SUSTAINABLE AND RENEWABLE Not only does Dorset Sea Salt add a taste sensation to your food but their process for making the brine combines the three most recognised sources of renewable energy: Biomass, Wind and Solar.

They also ensure that any carbon dioxide emitted during production is matched by the number of trees they are growing. As a company, they estimate due to their locally sourced fuel, emissions generated are as much as 92% less than if they were to use fossil fuels! To us that’s one happy planet!

THE RANGE

Dorset Sea Salt comes in eight great flavours: • Dorset Sea Salt Pure and natural

• Dorset Sea Salt Smoked over apple oak • Dorset Sea Salt infused with Dried Chilli • Dorset Sea Salt infused with Garlic • Dorset Sea Salt infused with Lemon & Thyme • Dorset Sea Salt infused with Dried Olives, Tomato and Basil • Dorset Sea Salt infused with Celery • Dorset Sea Salt infused with Beetroot and a splash of organic Apple Juice We like the garlic one best, which is a great substitute for when you run out of fresh cloves. l www.dorsetseasalt.co.uk

Our Verdict

l It is clear to see Dorset Sea Salt Co. value the human element of production to ensure a top grade, gourmet sea salt.

We also think the jars look amazing! Their super stylish design gives them a great look on any shelf and an inviting impulse buy for those customers who want to increase their own condiments range or are looking for the next gift to put a smile on their friend’s face!

The Delicatessen Magazine 9

10 The Delicatessen Magazine

NEW TIPTREE WILKIN & SONS’ FRUIT & VEGETABLE CRISPS! WE GET OUR HANDS ON THE NEW TIPTREE RANGE OF FRUIT AND VEGETABLE CRISPS FROM OUR LOCAL AND RATHER FAMOUS JAM FACTORY!

I

have been a life long fan of Wilkin & Sons – from spending a lot of time in the tearoom with my mother as a little nipper, to my time on the farm helping with pest control, to my adulthood trait of taking the famous Tiptree brand to clients of mine around the world when traveling.

So, when the Gin Liqueur range came out, I nearly lost my mind! (Surely you all remember the fruit gin piece a few issues back!). Roll on to a short while ago when meeting the team and being given a packet or two of the new fruit and vegetable crisps range, and yes, this blew my mind again!

Trends show that consumers are picking out lighter choices for their savoury snacking, so it is of

THE RANGE FRUIT CRISPS APPLE l PEAR l PINEAPPLE l

no surprise that savvy brands are coming out with new products to capture the audience. The new six strong range from Wilkin & Sons makes a lot of sense with their background and pedigree, and they certainly don’t disappoint.

The Tiptree Fruit & Vegetable Crisps are light, tasty and provide at least one of your ‘five a day’ portions. They’re gluten and dairy free, retaining fibre and Vitamin C. There’s nothing artificial added, just 100% natural fruit and veg. Air dried, not fried – a healthier alternative which also retains better flavours and textures from the finished products. l www.tiptree.com

VEG CRISPS TOMATO & CUCUMBER l BEETROOT & PARSNIP l PEPPER & COURGETTE l

Our Verdict

l Yes, yes and yes. Ok, I should elaborate…

These are good, just what I was expecting to be fair.

The Tiptree mark wouldn’t be put on just any old product without a lot of consideration – a brand you can trust for quality for sure.

Fruit and Veg crisps are good products for adults and children alike, and when considering what to snack on, I often fancy something like crisps, but know that I should really have fruit or vegetables… this is the compromise.

The branding and packs are typically as cute as you’d expect from a brand like Triptree, add to this a premium product inside and the health criteria alongside, you’re onto a winner.

My feelings from a retailer’s perspective would be that as a recognisable brand from the jam and now the gin, these products would make good impulse buys from customers who would then want to re-buy on their return.

The Delicatessen Magazine 11

SPECIALITY & FINE FOOD FAIR

The ultimate gathering of fine food producers in the UK returns this September

A

rtisan food, cutting-edge innovation and the latest market insight are just some of the reasons to make a date with Speciality & Fine Food Fair when it returns to Olympia London, from 2 – 4 September 2018.

More than 700 passionate producers, serving both the retail and hospitality channels, bring together emerging trends, NPD and diverse ingredients ranging from fine chocolates, dairy products, cured meats, condiments, beverages and premium alcoholic drinks and much more.

The Fair, now in its 19th year, provides an unrivalled opportunity for top-end, independent retailers and buyers, caterers, importers, distributors and wholesalers to tap into some of the best produce on offer today.

It’s also the place for both producers and buyers to tap into the wealth of trends information – from the inside track on the most fashionable flavours and ingredients, through to advice and insights into the hot topics of the day, such as sustainability, seasonal trends and the food-to-go sector.

As the UK’s leading showcase of quality food and drink, Speciality & Fine Food Fair is the perfect platform to condense a year’s worth of product sourcing into an inspiring journey of discovery. Here are some highlights for 2018 to whet your appetite: THE DRINKS CABINET NEW for 2018. This area exclusive to luxury drinks and mixers offers the perfect opportunity to showcase and discover what’s hot in the speciality drinks market and how to include it in your offering.

THE ULTIMATE RETAIL EXPERIENCE NEW for 2018. The team behind Speciality & Fine Food Fair is surveying 2,000 consumers to discover what they want from their ultimate retailer and will be bringing the results to life at the show with the unveiling of their blueprint for the ideal store.

WHERE:

THE DISCOVERY ZONE Curated to showcase the best of what’s new, the Discovery Zone is an essential stop-off for retailers and hospitality operators looking to discover emerging trends and exciting new producers. All of the 200-plus companies gathered in the Discovery Zone have been trading in the UK for less than three years.

FRESH DISCOVERY AWARDS NEW for 2018. The Awards will recognise and celebrate excellence within the speciality market, shining a light on products that are set to take the industry by storm in 2019.

SAVOUR THE FLAVOUR Featuring some of the industry’s most experienced chefs and specialists, our demonstration kitchen is the perfect way to discover how to increase your profits.

FOOD FOR THOUGHT Buyers will be able to learn from the experience of industry peers and retail experts who’ll address the big hurdles they’ve had to overcome and how they are future-proofing themselves for the ever-changing food and drink world.

TREND TRAILS Our curated trends trails offer an effortless way to meet artisan producers and discover lucrative new products within core sectors such as chocolate and plant-based products.

GREAT TASTE DELI Get the edge over your competition by being the first to see, taste and source winning produce from The Guild of Fine Food’s Top 50 award winners. l

For further details or to register for your complimentary industry ticket, head to www.specialityandfinefoodfairs.co.uk And don’t forget to follow us on social media for the latest updates about the Fair on Instagram, Twitter, Facebook and LinkedIn

OLYMPIA LONDON HAMMERSMITH ROAD KENSINGTON LONDON W14 8UX

WHEN:

SUNDAY 2 SEPTEMBER 2018 10:00 - 17:30 MONDAY 3 SEPTEMBER 2018 9:30 - 17:00 TUESDAY 4 SEPTEMBER 2018 9:30 - 17:00 The Delicatessen Magazine 13

KC Deli Pot Range UK PACKAGING SUPPLIER TRI-STAR PACKAGING, HAS LAUNCHED A FRESH, NEW ADDITION TO ITS EXTENSIVE, BEST-SELLING DELI POT RANGE, BRINGING MORE WORLD-FIRST PACKAGING INNOVATION TO THE FOOD-TO-GO SECTOR

14 The Delicatessen Magazine

O

ver the last 25 years Tri-Star have gone from start-up to the UK’s leading food-togo packaging supplier.

Based in Enfield, Middlesex, Tri-Star with their combination of passionate roots and full-service expertise, has a team who live and breathe the food sector. Teamed with their robust systems that build peace of mind, they create unique packaging products which meet both consumer and operator requirements.

The new ‘KC Range’ of deli pots, consists of four round containers,

made from premium high-clarity rPET (recycled Polyethylene Terephthalate) that promotes optimum visibility on the shelf.

These highly sustainable food-togo pots are fully versatile. You will find they are perfect for pasta, salad, olives, fruit pieces, muesli and other wholefood options, along with other specialty foods like ethnic cuisine: including noodles and rice.

A robust one-size-fits-all lid maximises convenience, enhances presentation and ensures effortless stackability.

The lid also promotes extended shelf life and eliminates leakage.

With the recent surging demand towards eco-friendly packaging across the food industry, not only is the KC Range recyclable, it is also made from recycled PET (recycled plastic bottles).

The range is a highly sustainable, light-weight food-to-go option, which boasts a lower carbon footprint, being produced within 50miles of Enfield, at Tri-Star’s main hub.

THE RANGE:

The KC Range is the newest, best example of responsible, environmentally-friendly food-to-go packaging to date. This deli pot comes in four different sizes: • • • •

725ml / 24oz 500ml / 16oz 380ml / 12oz 250ml / 8oz (Ideal for dips, tasters and dressings)

Kevin Curran, Managing Director, Tri-Star Packaging, says: “Our new KC Range is all things to all people in the food-to-go market. Its crystal-clear, smooth curves of rPET make this both stylish and sustainable to meet the unique but multiple needs of operators such as delis and food stalls. The KC Range is the newest, best example of responsible, environment-friendly food-to-go packaging to date.”

The KC Range of deli pots clearly meets the need of the surging demand for eco-packaging from both consumers and foodservice operators. Yet again, Tri-Star has shown their capability of creating pioneering products and combining it with their brilliant branding. Tri-Star has what it takes to give you the edge on all your packaging needs. l www.tri-star.co.uk

The Delicatessen Magazine 15

POKITO

The ideal commuter companion AS MORE AND MORE PEOPLE ARE STRIVING TO ELIMINATE SINGLE-USE PLASTIC FROM THEIR LIVES; I, AS THE MAGAZINE’S NEWEST RECRUIT, THIS MONTH TRIALLED THE POKITO REUSABLE CUP

PUTTING COFFEE CUPS TO GOOD REUSE

It’s clear to see there is an increased trend in the amount of people carrying a reusable coffee cup. With their different designs and the discount offered by many coffee shops, it has become an easy way to reduce the amount of single-use plastic, while signalling your allegiance to fight against the ever-growing rubbish landfills they feed into.

On a recently, rare rainy evening at home, I received an exciting delivery to my door. I enthusiastically opened the hand delivered package, to find a selection of pocket-sized reusable pokito cups. What instantly drew me to the pokito cups, were the vivid colours and their collapsible innovative design. I spent a good ten to fifteen minutes just playing around with the different sizes you can make, enjoying how efficiently quick they moved, whilst also feeling so lightweight in my hands.

WAKE UP AND SMELL THE COFFEE

Waking up the next morning, I was eager to get up and try out the pokito at my local coffee house, the dog even noticed the extra pace on her morning walk! As swiftly as the night before, I was able to collapse the lime green pokito down to its smallest size,

16 The Delicatessen Magazine

where it slipped compactly into my handbag, with ease.

When presenting my pokito cup to the barista, his reaction was unexpected. His enthusiasm towards the cup caused a short delay in proceedings while he insisted on playing with the different sizes, commenting on this being, “The coolest reusable cup he had seen!”

THE IDEAL COMMUTER COMPANION

To cut a very long story short... my pokito has become a necessity in my bag on any trip. Let’s face it, getting your daily caffeine fix on the go is not without its challenges. Full size travel mugs can be messy and a pain in the neck to carry around. That is, when you actually remember to take them with you! Then there are the disposable cups from the coffee shops, which burn your fingers

when you hold them and with lids that spill scalding hot coffee, when you least expect it!

My pokito has now accompanied me to meetings, on holiday, on the train, even on my push-bike to work! Not only can you commute in confidence, knowing that your pokito is compact and lightweight; it is also spill-proof even when you’re finished. Just a quick push to collapse it, a click of the lid and you can throw in back into your bag or pocket with full assurance that no dregs will spill. Ready to throw into

the dishwasher when you get home so you can use it again the next day!

POKITO! POKITO!

The pokito is an innovative, eco friendly cup that expands into three sizes then scrunches up when you’re done.

It pops open to:

• Grande size: 475ml (16oz) • Medio: 350ml (12oz) • Espresso: 230ml (8oz)

And comes in a variety of stylish colours.

This pocket-sized reusable cup is also: • collapsible • lightweight • eco-friendly • leak-proof • easy to clean.

• dishwasher safe

For wholesale enquiries and more information: enquiries@pokito.net

Our Verdict

Ditch nonrecyclable disposables and cumbersome travel mugs today!

I never want to use my bulky, leaky travel mug or the flimsy, disposable cups from the high street coffee chains again!

The pokito is the reusable cup that users can actually reuse.... over and over again!

It is also a perfect gift for all coffee lovers - if you can bear to sell them and not keep them all for yourself!

The Delicatessen Magazine 17

BORN IN TEXAS

MADE IN THE UK

THE SWEET BEET FROM HELPING ON THE STAND AT A TRADE SHOW TO RECOMMENDING THESE PRODUCTS TO EVERYONE WE KNOW, IT’S FAIR TO SAY WE ARE MASSIVE FANS OF THE SWEET BEET AND WHAT FOUNDER LIZZY HODCROFT HAS ACHIEVED – SO WE WANTED TO TELL YOU ALL ABOUT THIS GROWING BRAND AGAIN! 18 The Delicatessen Magazine

quickly being recognised as one of the rising stars of the industry.

The Sweet Beet has won numerous awards including a Great Taste Award 2017 for Maple Bacon Jam and listings in speciality wholesalers such as The Cress Co and Divine Fine Foods alongside on-line retailer Ocado. Having found her own beat through entrepreneurship, Lizzy is also on a mission to inspire and nurture other creative startups, building on the success of being awarded North East Young Entrepreneur of the Year for 2017.

A JAR FULL OF GOODNESS

L

izzy is a creative supernova, every time we meet at various trade shows or talk on the phone, I feel enthused and inspired after. Her story is interesting and her appetite for hard work is awe-inspiring. Even at trade shows where she has been on the stand alone she would be handing out info whilst giving demonstrations and taking peoples details at the same time without a break all day. In fact, any of you who follow us on Twitter would have seen the video of myself giving a demo of the products on the stand, which came from us forcing Lizzy to have a five minute break after a long day on her feet selling.

It’s of no surprise that The Sweet Beet has gone from strength to strength - inspiring home cooks across the country with the confidence to explore and invent in their own kitchens, whilst bringing Lizzy the excitement and passion of entrepreneurship where she is

Not only has The Sweet Beet declared war on the mundane with their amazing range of flavours in their range, they have also created all this without adding more nasties to our diets. Lizzy’s opinion on this is ‘no fillers – no nonsense’ which is a great accolade.

The range is all gluten free except the ‘Texas Beer Jelly’ and all vegan friendly except the ones containing bacon!

THE RANGE

• Habanero Lime Jelly Glaze prawns and salmon, or stir into noodles or enjoy with cheese.

• Maple Bacon Jam Top off burgers, nachos and fries, or even enjoy with cheese!

• Strawberry Chipotle BBQ Smother ribs or brisket, or use as a marinade. Top off burgers or salads too!

• Oak Smoked Apple Butter Add it to porridge, or sear with Scallops.

Perfect addition to pork and bourbon cocktails too!

• Texas Beer Jelly Beer glaze some ribs, or veggies or even enjoy with smoked cheese! l www.thesweetbeet.co.uk

Our Verdict

l After hearing Nigel Barden’s reaction to the Habenero Jelly on the BB2 show, we needed to get involved and have another test ourselves, and whilst at it, get some Maple Bacon Jam to enjoy too.

The Habenero Jelly was a super addition to top a homemade bean burger, and added a real deep but not overpowering heat which didn’t overwhelm but was really welcomed, even by a ‘I don’t like spicy’ person also eating with us.

The Maple Bacon Jam is just a revelation to the taste buds.

Rich and deeply flavoured, really actually getting the taste of ‘proper’ bacon here. This was mostly used stirred into pasta, added to a flatbread with cheese and salad, and also as a burger topping too. The last of the jar was fought over fiercely on a cheeseboard!

Taste of the products aside, and back to the retailability of these products…

From winning awards for their taste, to being adorned with superb branding – these jars are delightful and from the delicatessens I have been in who sell these products of whom I’ve discussed their saleability, I’d say they are popular! The fact that they are eye catching and scream to be picked out from the crowd, to the fact they actually taste as good as they look, we’d certainly recommend getting involved with The Sweet Beet.

The Delicatessen Magazine 19

‘A LITTLE BIT’ of fresh herb heaven

BEING NEW TO THE TEAM I WAS EAGER TO JUMP STRAIGHT INTO THIS ARTICLE ABOUT ONE OF OUR MAGAZINE’S REGULARS – ‘A LITTLE BIT FOOD CO’. WITH MY OWN VEGAN FOOD EVENING LOOMING, I WANTED TO TRY OUT THEIR THYME AND BLACKBERRY KETCHUP. AFTER SPEAKING TO THE REST OF THE TEAM AT THE DELICATESSEN MAGAZINE, I WAS CONFIDENT WE WERE IN FOR A TREAT!

W

20 The Delicatessen Magazine

ith the ever increasing interest in food and cooking programmes, such as ‘Come Dine With Me’ and ‘The Great British Bake Off’, it has become popular to host your own food orientated evenings at home. A close group of friends of mine decided to take it in turn to host a dinner evening each. Whilst deliberating what to cook (taking into consideration the mix for dietary requirements between us) I received the parcel from Sophie at A Little Bit Food Co. with her freshly picked ‘Thyme and Blackberry Ketchup’.

Seeing on the front label the words Gluten Free and Vegan suddenly had me springing up excitedly with an idea to use this versatile condiment within my menu!

Well, the evening was a huge success with meat eaters and vegans both suitably satisfied with this

sensationally fresh and delicious accompaniment topping our burgers of choice! We also were blown away by the freshness of the ‘Mint and Raspberry Dressing’ I used on a quick and easy side salad. Perfect for a light summer meal or as an accompaniment to any dinner choice.

‘A Little Bit’ about them...

Green fingers definitely run in Sophie’s family, so combining her fascination with gardening and her love for cooking has inspired the creation of some extraordinary sauces and dressing from the incredible versatility of fresh herbs she has grown herself.

Each ‘A Little Bit’ bottle is full of goodness with a delicious home-made flavour. These unique condiments and sauces are all 100% free of preservatives, colourings and additives and only use fresh herbs. They are also lovingly made here in the UK.

THE RANGE DIPS:

• Mint, Pea & Parsley • Thyme & Butternut Squash

DRESSINGS & MARINADES: • Mint & Raspberry • Tarragon & Lemon • Thyme & Balsamic • Parsley & Red Onion • Oregano & Aubergine

KETCHUPS:

• Rosemary & Tomato • Thyme & Blackberry

SAUCES:

• Sage & Spicy Tomato • Basil & Tomato • Oregano, Olive & Tomato www.alittlebit.co.uk

Our Verdict

l I am joining the consensus shared by the full team at The Deli Magazine; in saying we love the full range ‘A Little Bit Food Co.’ has to offer!

As soon as I saw the bright packaging, modern branding and unique flavours, I was eager to try the produce within the bottles.

I wasn’t disappointed! They look amazing and taste so fresh!

They are a definite must for your delicatessen’s shelves.

BUT DON’T JUST TAKE MY WORD FOR IT...

“Before I was introduced to the range of “A Little Bit” salad dressing, it would be fair to say my salads were pretty uninspiring. To say “A Little Bit” has made me look at salads in a different light would be an understatement. Their dressings enhance meal times.

They are so flexible that they go not only with salad but serve as a marinade, a dipping oil and can be mixed with mayo to create a little excitement in the kitchen. And as an added bonus, they look damn good too so great to leave out and impress!” A. Cadet The Delicatessen Magazine 21

IT’S NOT JUST HOT IT’S BASTARDA HOT! THE CANTABRIAN SAUCE THAT DELIVERS A TASTE OF ADVENTURE

S

panish food is not typically known for being acutely spicy. Gentle aromatics such as smoked paprika and mild, fruity ñora or Padrón peppers tend to be the extent of the heat in many regional dishes. However, there are always exceptions to the rule!

Ratchetting up the Scoville scale, Brindisa are thrilled to introduce to the UK’s shores the forgotten spicy sauce of the sailors of Cantabria.

SURVIVAL FOR SEAFARERS

Hitting the shelves with an intense, impactful wave of flavour, are two hot sauces from the small producer, Salsa Bastarda, based in Northern Spain.

Their fiery Red and Green Hot Sauces are based on the centuries old recipe used by the region’s hardy fishermen during their treacherous voyages in search of cod in the deep waters surrounding Iceland and Greenland.

Away for weeks at a time, often

in squally, turbulent conditions, the sailors warmed their stomachs and their souls with their own magical mix of peppers, dried cayenne, cider vinegar and spice. Renowned for releasing endorphins, the Basta Salsa not only raised the crew’s spirits, it also helped to keep them free from the ravages of scurvy – certainly a benefit for every modern-day Millennial!

TAKE YOUR PICK – RED OR GREEN

The Bastarda Green Hot Sauce has a fresh, slightly sharp aroma; the flavour is fruity with touches of spice and a lingering, moderately hot finish. It is, as you’d imagine, perfectly suited to accompany fish, seafood or vegetarian dishes.

Alternatively, for a rich, umami aroma, try the Bastarda Red Hot Sauce. Having a full, rounded flavour with notes of ripe tomato and a late arriving heat which lingers in

SPECIALITY MEETS HEAT Monika Linton, Chairman and Product Director at Brindisa, comments: “Traditionally, Cantabrian fishermen were travelling thousands of miles with very basic equipment and boats by modern standards. Their essential cargo – the Basta Salsa – is a fine example of how recipes are developed to serve very specific requirements. Making the sauce was something of a ritual for the sailors but sadly, fell out of use over time. It is wonderful that a local producer has chosen to resurrect a recipe that has been responsible for fortifying generations of seafarers and which has the additional benefit of claiming to lengthen life. Viva Salsa Bastarda!”

22 The Delicatessen Magazine

the mouth. Use as a condiment with grilled meats or to add some spice to marinades or dips. Both sauces are available in 120g bottles and are fantastic for giving a boost to your favourite stew or bringing a little extra heat to a Bloody Mary. l www.brindisa.com

Giganti Pasta

DON’T BE PUT OFF BY THE SIZE

L

arge pasta shapes are more often found in dishes on restaurant menus and not served up at home. Often they are found in clear display jars, in the kitchen, never making it to the pot of boiling salted water! Serving up Giganti pasta (literally translated as giants) may not become a regular week day supper but using large pasta shapes is an easy way to make a dish look impressive with little extra effort.

Here’s a little information about two large pasta shapes.

WE FIND OUT MORE ABOUT SOME DIFFERENT PASTA SHAPES FROM THE EXPERT PASTA MAKER - GAROFALO Conchiglioni Stuffed with Italian Sausage, Broccoli & Wild Mushrooms, Served with Arrabiata sauce, Salted Ricotta & Pecorino Cheese created by Aldo Zilli with Garofalo pasta.

Contact Garofalo for a copy of the recipe

SCHIAFFONI / PACCHERI

Schiaffoni is a traditional type of Neapolitan dry pasta, a sort of large, smooth rigatoni, made of durum wheat semolina and generally formed using a bronze die.

The name comes from the word schiaffo which is Italian for slap. This shape also goes by the name Paccheri as pacchero is the Neapolitan dialect word for slap. But why slap? Some say it is because of the sound similar to a slap that originates when they are thrown from the pot on to the plate!

Schiaffoni are generally accompanied by a succulent sauce such as a meat ragu or bolognese.

CONCHIGLIONI

In the shape of a large shell, this pasta format knows how to highlight all types of fillings, while enhancing the tastes of the different ingredients!

The word conchiglia in Italian means

This recipe created by Italian chef Aldo Zilli combines Schiaffoni (Paccheri) with a rich, succulent duck ragu. All that is needed is a little time to slowly cook the duck legs for the texture and flavour

sea shell so it is perfectly named.

Conchiglioni are a typical Campania pasta shapes and because of their size they are excellent stuffed and baked.

To correctly pronounce conchiglioni remember the chi is kee and the g is silent.

There are smaller versions of this shell shape pasta with similar but slightly different names to distinguish their size; conchigliette are the smallest and traditionally used in soups and conchiglie are the middle sized version and are very good with thick sauces. l Schiaffoni and Conchiglioni can both be found in the range stocked

by Garofalo pasta in the UK. For more information, call Garofalo’s UK office on 01438 813444 or email info@garofalo.co.uk web: www.pastagarofalo.it

The Delicatessen Magazine 23

The

MOTHER OF ALL ACVS

A

pple cider vinegar is currently the most popular type of vinegar in the natural health community. It is claimed to lead to all sorts of benefits, many of which we are glad to say, are supported by science. These include: weight loss, reduced cholesterol, lower blood sugar levels and improved symptoms of diabetes. It is also an ancient folk remedy, and has been used for various household and cooking purposes.

Usually being a cynic about internet shared health remedies; I decided to see what all the fuss was about when we received a bottle of ‘Willy’s Apple Cider Vinegar.’ I will admit I’m not normally a morning person; it definitely takes me a while to get going.

Following the advice shared, I swapped my first coffee or cup of tea for a cap full of ‘Willy’s apple cider vinegar in a mug of warm water and a fresh squeeze of lemon. The benefits were felt straight away! Willy’s ACV gave me an energy boost that not only seemed to help me wake up feeling refreshed each morning but lasted for the duration of the day.

I am also someone who suffers regularly from IBS (an increasingly common disorder that affects the large intestines causing stomach discomfort).

I found my usual symptoms start to settle down after just a few days.

According to the science behind the Willy’s AVC it also helps improve the makeup of your intestinal flora.

THE MOTHER OF ALL ACVS...

Willy’s Apple Cider Vinegar with ‘the Mother’ (a good and friendly bacteria) is made purely from 300-year-old untouched apple orchards in picturesque Hereford. Unfiltered, unpasteurised, keeping the many benefits ‘The Mother’ has to offer.

Our Verdict

l Ironically... I also trialled maybe a bit too much William Chase gin one evening, which warranted the health benefits of William’s AVC the morning after!

But what makes Willy’s Apple Cider Vinegar with ‘the Mother’ different to the rest you ask? Well, as well as growing their own apples, their orchards are particularly special, because each tree has remained untouched by modern day farming practices throughout its existence, and boasts exclusion from pesticides and artificial fertilisers.

Making them one of the oldest orchards in the world bursting with 100% natural goodness!

The acclaimed internal benefits....

People have been cooking with ACV for years, and as we all aspire to live more healthily through clean eating, Willy’s Apple Cider Vinegar with ‘The Mother’ is starting to become a real staple in kitchen cupboards the world-over.

Aside from being a fantastic cooking ingredient, it is often referred to as ‘The Mother of all natural remedies’ thanks to its acclaimed health benefits: • Rich in enzymes & potassium • Support a healthy immune system • Helps remove body sugar toxins • Helps soothe dry throats • Promotes digestion & ph balance • Helps control weight

The acclaimed external benefits...

• Relieves muscle pain from exercise • Soothes irritated skin • Helps promote youthful, healthy body • Helps maintain healthy skin

READY TO SERVE...

As well as being used as a health benefitting ingredient to your morning drink, it’s also delicious in a salad dressing, used in many recipes partnered it with eggs, or popped in a favourite smoothie. l www.willysacv.com

I enjoyed learning more about AVC and definitely feel I benefitted from the effects it promised.

From a retailers perspective I’d suggest a versatile product like this would be a great addition to your otherwise busy shelves.

British Herb

Kitchen BRITISH HERB KITCHEN has just launched with a delivery box scheme, a website and a blog and is starting to release a delicious range of culinary products to surprise and delight. Founder, Victoria McNeill, is on a mission to bring an exciting and nutritious range of forgotten, or at best, neglected British herbs back to our tables.

A

fter years of seeking out, cooking and eating specialities from all over the world, Victoria started looking at Britain’s culinary heritage.

Why was British food so underrepresented? She found Japanese restaurants in Rome and Italian restaurants in Tokyo; Mexican food in Seoul and Korean in Mexico City; Vietnamese in Paris and French in Hanoi. But where was the local ‘British’ in any of those places?

In researching the history of the British kitchen Victoria made some wonderful discoveries! There was a wide range of interesting and flavourpacked herbs that had grown in Britain, in our soil and in our climate, for centuries. Through Roman, Medieval times and onwards cooks had used a wide range of herbs, all cultivated on the doorstep. Herbs like sorrel, lovage, sweet cicely, lemon balm, dittander, hyssop and savory were all used to impart flavour - sweet, salt, sharp, hot, they were all there.

The range of herbs available in supermarkets is limited and most need a different climate, or a boost of heat or light, to cultivate. Not our British herbs. Our growing interest in a more plant-based diet, in food miles, food safety coupled with the uncertainty around the future of import tariffs makes this the ideal time to focus on a new range of herbs.

The British Herb Kitchen has developed a range of easy-to-use products - pestos, sauces, salts, oils - using our tasty British herbs.

To help you rediscover these herbs, British Herb Kitchen also provides recipes and growing tips at www. britishherbkitchen.co.uk Each month British Herb Kitchen showcases a ‘herb of the month’ and packs up a box for you with a British herb to grow, some cut herb to experiment with, and a selection of British Herb Kitchen and other hand-picked British artisan food and drink products. And all packed up in a box that doubles up as a seed tray. Ingenious!

In selecting the artisan food and drink products, British Herb Kitchen is scouring England, Ireland, Scotland and Wales in search of the best of British. Suppliers include Hodmedod’s, Twisting Spirits, Flower & White, Womersley, A Little Bit, Perthshire Handmade Oatcakes and many more. They are always on the lookout for ‘best in show’ to complement the British herbs. l Contact British Herb Kitchen via the website www.britishherbkitchen.co.uk or on Twitter, Instagram and Facebook @britherbkitchen

26 The Delicatessen Magazine

SIMPLY GOOD FOOD TV

PETER SIDWELL’S DISCOVERY COLUMN

F

or me, this time of year is all about feeding my family and friends outside in the sunshine and enjoying a wonderful array of seasonal produce.

So why not ensure that you’re stocked with a great selection of products that are going to feed your customers imaginations and make it easy for them to create meals. For many consumers the BBQ is key to their cooking pattern, so why not fire up yours and share some of your products to inspire them.

This month I have enjoyed sourcing and tasting a mouthwatering selection of products which all offer quick, easy solutions for you and your customers.

PHOTO: JAMIE HARRIS

A Little Bit have a great range of herb based dips, dressings, marinades, sauces and ketchups. The range offers so many solutions to the question

what’s for dinner tonight? The Pea, Mint and Parsley Dip is perfect with pitta or sough dough, charcuterie and olives etc. It offers a great instore display and easy meal solution for your customers.

Ann Smart has recently created a range of products to offer sauces, couscous, desserts and spices to making it even easy to cook at home. The smokies are a perfect product for anyone who loves their BBQ, they are so simple to use and deliver a wonderful flavour to meat, fish or vegetables. They would be a great pickup line by the butcher’s counter or till for your customers.

I am not alone with my love of Avocado; it has become one of the most popular vegetables in recent years. Hunter Gather have created a wonderful avocado oil and mayo, both are perfect for the summer. They offer a great eye catching and different oil for your consumers to enjoy. I love it drizzled over salad.

The English Drinks Company have an award winning cucumber gin which is a must for this time of year, not just as a delicious G &T, but because it is wonderful used to cure salmon, Gin and Tonic cake or in a summer fruits jelly.

I am very much looking forward to sharing more foodie finds with you next month. I would love to hear from you, if you have a product or stock a product you think I need to know about.

Over the coming months we will be working on creating even more recipes with the foodie finds and sharing these with you, so you can also share them with your customers and help feed their imaginations.

Enjoy the summer and I look forward to seeing many of you at Specialty Fine Food Fair from the 2nd – 4th of September at Olympia in London. l If you have any recommendation of products you think we should share here please do get in touch, as I would love to hear from you. Twitter: @sgftv Facebook: Simply Good Food Tv Email: peter@simplygoodfood.tv Web: www.simplygoodfoodtv.com

The Delicatessen Magazine 27

SALLY ASSINDER COLUMN

PASTA DI GRAGNANO

COLUMNIST AND PASTA EXPERT SALLY ASSINDER EXPLAINS MORE ABOUT GAROFALO’S ‘PASTA DI GRAGNANO’ IGP STATUS AND WHY IT’S IMPORTANT

F

amous in Italy and more recently world wide is pasta made in Gragnano, a small town in the province of Naples in Campania, making it worthy of IGP ( Indicazione Geografica Protetta) status. The IGP label specifies that the quality of the food product is directly linked to the region where it is produced, processed, or prepared.

“Pasta di Gragnano IGP” is the only dry pasta variety to be recognized by the European Commission as IGP. The label gives protection to the quality of the pasta produced by those companies that are awarded it. A product that is awarded IGP status guarantees a traditional taste as well as high quality.

Pasta di Gragnano IGP was born in 2010 to testify to the history of Gragnano and its pasta production methods, with rules that governed the production process of pasta given the IGP status. Recently the rules were made tougher giving greater protection to the quality of Pasta di Gragnano IGP. The new rules state:

• The pasta must be produced within the municipality of Gragnano.

• The pasta dough must only be produced with high quality durum wheat semolina and water from local aquifers.

• The extrusion of the dough to form the pasta shape must take place through bronze dies.

• After cooling, and within 24 hours, the pasta must be packaged in the place of production to prevent the loss of moisture that would compromise the organoleptic qualities of the product.

• The protein level of the final product must be 13% or above.

Gragnano IGP pasta is produced by fourteen companies belonging to the Consorzio di Gragnano IGP.

28 The Delicatessen Magazine

Garofalo, who have been producing pasta in Gragnano since 1789 when it obtained a license from the Municipal Council for the production and sale of high quality pasta, is the largest producer of dried pasta with Pasta Di

Gragnano IGP status.

From September in the UK the familiar packs of Garofalo pasta will hit the shelves with subtle design changes and proudly displaying the Pasta Di Gragnano IGP logo.

NOTES ON WHAT IS BEHIND THE NEW RULES

GRAGNANO

Gragnano, a small town near Naples and very close to Pompeii is considered the birth place of pasta in Italy. With its mills and its water sources with mineral compositions perfect for making pasta production, with its streets where you walked alongside the long pasta left to dry, and its sunny roofs where it dried the short pasta, became the “homeland of pasta”. It was an engineer of King Ferdinando I who invented the “Bronze Man”, who replaced the feet of the commoners in mixing the dough and that laid the foundations for the first pasta factories, which in Gragnano took over for the first time an “industrial” dimension.

BRONZE DIE

NOT ALL DIES ARE EQUAL: BRONZE, TEFLON? The inserts contained in the dies, once made exclusively from bronze, have in recent years been widely substituted with those coated in teflon, which however do not produce the same results. In fact, bronze dies produce pasta with a characteristic (and highly prized) light

yellow colour and a rough surface that more easily retains sauces, while other pasta has a bright yellow colour, a more shiny and smooth appearance and is less capable of absorbing sauces. This is why the label “bronze drawn” seen on some pasta packaging is a sign of superior quality.

A bronze die lasts from 400 work hours (for the more complex formats that result in greater wear of the inserts) up to a maximum of 1500 hours. Teflon dies, in addition to being cheaper, last a lot longer.

HOW TO PRONOUNCE GRAGNANO

The second g in Gragnano is essentially silent and the gn sound is a strong, nasal n. A familiar example of a silent g and nasal n would be gnocchi.

PROTEIN FROM DURUM WHEAT SEMOLINA

Durum wheat semolina is made up of starch and protein and during the preparation of the dough the protein components form a mesh around the starch. The structure of the final cooked pasta ready to serve is a compact matrix with the starch granules evenly entrapped in a protein or gluten network. For this reason, the protein content and quality in the dough are important for the texture of the final cooked product.

The Delicatessen Magazine 29

SAVOURSMITHS A BETTER BREED OF SNACK

Y

WE CATCH UP AGAIN WITH THE RUSSELL SMITHS TO FIND OUT HOW THINGS ARE GOING WITH THE FANTASTIC SAVOURSMITHS’ CRISPS BRAND

ou likely already know just how excited we get by crisps here at the Delicatessen Magazine.

We love any excuse to jump in the car and meet brands and readers alike! One of our favourite business duo’s to meet has to be Mike and Colette from Savoursmiths. Back in April we met the guys for a few cheeky end of the day drinks at the Farm Shop & Deli show and had a great time – so much

30 The Delicatessen Magazine

so that Ian Bates fell off his chair unceremoniously, causing much laughter and realisation that we love our jobs just a bit too much.

This was the first show that we had seen the new Desert Salt flavour showcased, and what a gorgeous pack this is – the imagery and design really suit the flavour and since then I might have had my fair share of this flavour! This leads me onto what this article is really about, what is Savoursmiths really about?

WHY SAVOURSMITHS? Wouldn’t it be nice to think that all products should be procured based on the people behind the brand?

This isn’t the case, and the products must be as good, so let’s take a look deeper into the brand itself.

The brand was founded by married couple Mike and Colette Russell Smith.

Mike Russell Smith was raised on Russell Smith Farms, he has a natural love for English farming and the

English countryside, later studying Agriculture at Cirencester Mike then went on to work in the Wealth Management sector, advising international businesses for over a decade before becoming Managing Partner in De Villermont, an executive search, investment introducer and advisory firm based in London.

Food and farming has always been Mike’s passion and he has now moved back to the family farm taking the business in a modern direction and co-founding the SAVOURSMITHS brand, which uses the farm’s incredible produce (potatoes and rapeseed oil) as well as luxurious international ingredients.

Colette Russell Smith was born in the food and wine region of South Africa and has always been a passionate foodie. Colette is a globetrotting model with a love of the British countryside. She studied her Honours Bachelor in Commerce and before her degree

in the world we all face each day, and with all the problems life throws at us, it’s sometimes nice to just forget about it all and open a pack of Savoursmiths Wagyu Beef & Honey Mustard and transport yourself to a luxury eatery in your own imagination for a minute or two. Bliss.

REINVENTING THE HUMBLE POTATO CRISP

Perusing the shelves of most snack aisles, you will see all the normal flavours we grow up with, in fact, I never really understood that prawn cocktail flavoured crisps had anything to do with seafood until adulthood, just got used to eating them. Same with Salt & Vinegar and Cheese & Onion – they are just the ‘norm’. Imagine walking down an aisle and seeing some fairly conventional flavours and then seeing Parmesan & Port, or Champers & Serrano Chilli or Truffle & Rosemary – these flavours are not just different for the sake of being different, they are different because they are luxury flavours that elevate the humble potato crisp to a whole new height.

In a busy snacking marketplace, and with consumers looking for differentiators when buying traditional snacks, it would be well worth considering stocking a brand whose flavours not only catch your taste buds, but also the branding jumps off the shelf without any extra effort at all!

With Savoursmiths, you’re not offering your customers a pack of interesting flavoured crisps; you’re offering them a taste journey - a moment of luxury, from what was just a simple potato crisp.

PHOTO CREDIT: Ant Jones from Boxriver www.boxriver.co.uk

she studied film at the New York Film Academy in Los Angeles. Colette is also a qualified Pilates Instructor and is very focused on well-being.

She has been an international model for the past 10 years, working with leading agencies across three different continents, representing some of the world’s most esteemed brands in their categories.

She is co-founder of the SAVOURSMITHS brand, combining quality home-grown produce with big global flavours in stylish packaging for a totally new take on a traditional snack.

The SAVOURSMITHS team are huge believers in the humble potato; the family has been farming them since 1938 and know their Roosters from their Russets. They understand the importance of traceability and sustainability, using accredited farming methods and championing sustainable agriculture to ensure culinary excellence.

The family farm is a member of FWAG, LEAF & the Soil Association and is signed up to the Government’s stewardship schemes. SAVOURSMITHS is also a member of LEAF. The brand itself is good looking, and with no expense spared on quality and exuberance. If you are looking to impress, to enjoy a little luxury, or just are totally bored of salt and vinegar crisps, get buying…

Everything about the packs and the people behind the brand are enough to sway you into joining their way of thinking, even if just for a moment.

The guys use the term ‘unashamedly flamboyant’ when discussing their flavours, which I feel is a great description and endearing at the same time. With all the worries

www.savoursmiths.com

The Delicatessen Magazine 31

FARM SHOP & DELI AWARDS

OPEN ENTRIES FOR THE SIXTH YEAR

L

ast year I was invited to be a judge at the Farm Shop & Deli Awards, which was a nice opportunity for me to see all the hard work being put in by Deli’s and Farm shops around the UK. Again, I’ll be a judge for the 2019 awards and I am looking forward to reading through the entries and being inspired by the fantastic retailers our country is blessed with having! It’s important for our industry to have awards like this, not just for the marketing and sales effect this can yield, but also for the reason that when you are writing a entry, you remind yourself of just how good your business is, and what can still perhaps be done.

Entries are still open for the Farm Shop & Deli Awards, in partnership with The Grocer, and close on Friday 21st September. Free to enter, the Awards are highly respected in the industry for playing an important role in supporting the UK’s independent, specialist retail market.

This year the online entry process has been refined slightly to reduce the number of questions, and to provide tips and advice on how best to approach the answers. In addition the organisers appreciate that, in this specialist sector, ‘one size does not fit all’, so encourage entrants to use the opportunity provided to really showcase their business, it’s attributes, successes and most importantly what sets them apart.

“At Keelham we have won over 50 awards and you always know how an awards scheme is recognised in the industry by the comments you receive from your suppliers when you win. We had so many suppliers congratulate us when we won Farm Shop & Deli Awards Retailer of the Year in 2017, which is how I know these awards are highly respected within the industry.”

Victoria Robertshaw, Keelham Farm Shop, 2017 Retailer of the Year and member of 2018 judging panel.

comments from the judges and consumer voting are collated and evaluated. These are then supplied to all entrants once the Award’s finals have taken place, providing invaluable and constructive feedback.

ABOVE: 2018 Retailer of the Year winners Debbie and Callum Edge, Edge & Son Butchers with 2017 winner Victoria Robertshaw from Keelham Farm Shop, Chair of Judges Nigel Barden and Editor of The Grocer, Adam Leyland

SUPPORTING SPECIALITY, CELEBRATING SUCCESS The Awards organiser, William Reed, has been helping businesses succeed since the launch of The Grocer in 1862 and the drive to inform and serve their sectors flows through everything they do today. The Farm Shop & Deli Awards are no exception and, for the past six years, they have celebrated, and supported, the speciality retail market by utilising their reputation and reach in the sector.

Through a comprehensive marketing and PR campaign, entrants can benefit from exposure across industry and regional publications, plus to over 14,000 viewers to the Awards website, Twitter and Facebook pages - which increases through the finalist and then the winners stages. The consumer voting element, which takes place in September and October, encourages entrants to drive online votes from their customers via the awards entrants web page. In addition, the Awards offer a fantastic opportunity for entrants to promote their businesses to industry experts from the world of speciality retail, fine food and food media who form the judging panel.

And it doesn’t stop with the win – the Retailer of the Year winners are invited to join the judging panel, bringing a more cohesive approach to the judging process and an even better understanding of the challenges the entrants face.

As part of the judging process,

“I really do think everyone who took part should look back - with huge, HUGE satisfaction - over the last ten/twenty years at how we have all transformed food retail in this country. There have always been wonderful stories to tell, but now just about everyone is hearing about them - loud and clear, thanks to those such as the knowledgeable and dedicated judges on the team at the Farm Shop & Deli Awards”. Callum and Debbie Edge, Owners Edge & Son, 2018 Farm Shop & Deli Awards Retailer of the Year Over the past 5 years the ‘Retailer of the Year’ award has been won by butchers, delicatessens and farm shops who have demonstrated the highest levels of service, product knowledge, initiative, innovation and community involvement as chosen by our distinguished judging panel. With twelve categories available to enter across nine regions, the 2019 title is set to be a hotly contested competition reaching a crescendo on Monday 8th April, when the category and regional winners, plus Retailer of the Year, will be revealed live at Farm Shop & Deli Show at the NEC Birmingham.

TAKE THE TIME TO SHINE With entries open until Friday 21st September, there is plenty of time to prepare and submit an entry. And, as each year the Awards welcome submissions from both new and previous entrants, the mix of category entries change year on year - meaning everyone is a contender. So the question is, can you afford not to try? l If you are interested in entering, or know another retailer who should, please visit farmshopanddelishow. co.uk/awards to learn more about the awards and enter.

The Delicatessen Magazine 33

CHAMPION & REEVES

Re-visited

I

’ll admit it – I have a real sweet tooth. I pretend I don’t, but leave me unattended with a packet of sweets and the evidence of the empty pack will be being disposed of in minutes. This was until I found Champion & Reeves range of Nougat. The nougat they make is a healthier alternative, and is made with the best ingredients they can source.

Not only that, but they also look great, and ooze luxury and style – as do all their products. So much so in fact, they are sold in Harrods and were told last year that that a box was kept on the piano at Sandringham over Christmas for the royals to enjoy!

Whenever the guys at Champion & Reeves bring out a new product, I get excited and when they told me they were bringing out two new ranges for their collection, I sharpened the pencil ready to write!

HEALTHIER SNACK BARS, FRESH CHOCOLATE TRUFFLES AND BEING STOCKED IN HARRODS – WOW, WE REALLY NEEDED AN UPDATE WITH ONE OF OUR FAVOURITE CONFECTIONERS!

THE NEW HEALTHIER CHILD FRIENDLY SNACK BAR The team have created a new healthier child friendly snack bar, called the ‘CrisBee Bar’, which is a healthier cereal bar. With a lot of the cereal bars on the market today being less healthy that you’d care to

CHOCOLATE TRUFFLES! When I heard about the truffles, I nearly jumped in the car and zoomed down to the factory pronto – however as Andrew advised, they are so fresh they are made fresh to order which guarantees they’ll likely be the best truffles you’d likely get to taste – something only

SO WHAT’S NEW!

34 The Delicatessen Magazine

imagine considering the branding and idea behind them, directors Andrew and Jacqueline decided enough was enough and set about creating a snack bar that a parent would feel much more comfortable giving their child – not laden with nasties and overloaded with sugar like some out there on the market aimed at children.

As per all the products from this brand, the ingredients are the very best they can source – only the best of the best goes into anything that Champion & Reeves allow out of their factory.

a small independent confectionery company can do. So I’ll look forward to trialling these at the Speciality Fine Food Fair when I sneak onto the stand armed with a smile and a notepad!

THE REST OF THE RANGE

The Nougat range is available in the stylish gift boxes, with 10 individually wrapped pieces, or in the convenient ‘snack packs’ of 4 individually wrapped pieces.

DESERT NOUGAT Champion & Reeves dessert nougat is a unique recipe, based on the famous ‘nougat de Montelimar’.

The first nougat factory was built in Montélimar in 1770 and since then, the authentic nougat has been very popular. Although the French town of Montelimar is the birthplace of nougat, the mixing of almonds and honey dates back to ancient Greece and the term ‘nougat’ derives from the Latin “nux gatum”.

A firm structure, but with a surprisingly soft and smooth texture.

A complexity of delicate flavours and aromas. Only the very finest ingredients are used, the Dessert Nougat only contains: • 23% almond • 9% pistachio • 29% honey

CREAM TOFFEE & MACADAMIA Cream Toffee is made with real British double cream, enriched with golden syrup, brown sugar and molasses, and layered with the most expensive nut in the world, the macadamia.

BUTTERSCOTCH The name ‘butterscotch’ first appeared in the county of Yorkshire, England in the early 1800’s. It is most likely that the name came from the term “to scotch”, meaning to cut or to score, allowing the cooling confectionery to break into pieces later. Sugar and butter are cooked together until they react under heat – a process known as the “milliard reaction” – providing a rich confectionery, golden brown in colour with an irresistible flavor.

Recently improved recipe, using a new primary sugar substitute which has little to no impact on blood sugar levels, and it also tooth-friendly. Its energy value is half that of sugar.

Brown sugar is still used in the recipe, so not totally sugar free, but a big improvement on lowering the sugar quantity, and still tastes amazing.

DESSERT NOUGAT WITH ITALIAN ROSE CHERRIES Dessert Nougat with Italian Rose Cherries, you will be amazed at how incredible this tastes. It has a complex, multi layer structure, with a hint of rose throughout which gives the nougat a unique, not too sweet, delicious taste. Premium orange Blossom honey, almonds and pistachio are added to complete what is a delicious, wonderful box of quality tasting nougat for everyone to enjoy.

CHOCOLATE COVERED NUTS Champion & Reeves have a very delicious range of chocolate covered nuts for that everyday treat or to share with a friend or two. Each pocket box contains 60g of delicious almonds or hazlenuts covered with thick dark semi-sweet 60% Cocoa chocolate, and infused with award winning kiln dried sea salt packed with the minerals from the sea. Also available in presentation gift tins (130g). l Web: www.championreeves.com Tel: +44(0)1743 363888 Email: admin@championreeves.com

The Delicatessen Magazine 35

AABELARD APRONSited

Revis

WE LOVE TO FEATURE AND RECOMMEND PRODUCTS THAT STAND OUT FROM THE CROWD FOR ALL THE RIGHT REASONS AND FEATURING THE AMAZING AABELARD APRONS LAST YEAR WAS A POPULAR CHOICE AMONGST OUR READERS, SO LET’S SEE HOW THINGS HAVE BEEN GOING SINCE!

W

hen I wear a suit for an occasion, I wear a good quality bespoke suit. When I walk up a mountain I wear good quality outdoor gear. When I write articles for this very magazine I use a good quality computer at a good quality desk. I think it’s obvious that I like good quality equipment, and that’s because it lasts and it’s built for a purpose. Cheap equipment is often false economy.

Let’s look at shoes as an example. A cheap pair of shoes will last me 9-12 months of use before they need binning and renewing. A good quality pair of Crockett & Jones shoes on the other hand will last years and can easily be fixed and upgraded as you go.

So, why did I always insist on using a cheap apron for my cooking sessions?

– I didn’t know about Aabelard, that’s why! With celebrity wearers such as Tim Hayward who’s was happily pictured wearing his one outside his old shed that he’s converting into a smokehouse, Philippa was quick to mention that there is many other other celebrity wearers including Nadiya Hussain, John Waite, Charlie Hodson, Joe Hurd, Jon Fell and of course our columnist and celeb chef Peter Sidwell.

WHY AABELARD

Aabelard’s founder, Philippa, likes to feel ready for the day by putting on her apron. But she began to wonder why it wasn’t good enough for the demands she made of it, in the kitchen, the garden, the workshop.

Why, when she enjoyed clothes, did she have to cover them with something that didn’t look great?

Why was she wearing something that not only looked ordinary but

36 The Delicatessen Magazine

also didn’t actually work like an apron should? Where were the deep pockets, the long straps, the generous cuts of fabric? Why all the floral prints and boring stripes? What if you’re particularly petite, or a taller, larger person? What was out there for men?

Everybody needs aprons, but many avoid them because they’re not the most stylish of garments.

Philippa designed her aprons, handmade the prototypes and tested them herself until she found the perfect fusion of utility and style. Aprons that not only do the work you need them to do, but do it beautifully.

With an Aabelard apron you’re not compromising, just like you wouldn’t with anything else.

THE RANGE

There are currently two aprons in the range, The Atelier and The Heritage.

l THE ATELIER Featuring a cross-back strap to add a dash of style to this accessible, luxurious look. Long, caramel leather straps are double-faced to ensure comfort. They stretch easily down over the shoulders and back, making this the perfect apron for those who prefer not to have a strap on their neck or those who want lots of freedom of movement. It’s also perfect for those with a larger chest.

The soft leather breastplate with antiqued brass buckles defines this apron as a modern classic.

Materials: • 280g 100% waxed cotton, dry finish • Full-grain, semi-analine Italian leather • Antiqued metal trims • 100% heavyweight cotton webbing

Features: • Fully adjustable, double-faced leather straps for a uniquely personalised fit • Double-seamed pockets for superb durability • Leather-backed rivets for additional pocket strength • Riveted tie-ends for superior finish • Wipe clean with damp cloth • Handcrafted in UK

l THE HERITAGE This traditionally styled apron is casual but smart. It features extra-deep, wraparound pockets, strengthened with antiqued brass rivets. The full cut of the apron, combined with the wonderfully long ties means that it suits all sizes and can be easily tied at the back or brought around to the front. An adjustable leather neck strap has a Sam Browne stud enabling three different strap adjustments. The Aabelard signature buckled leather breastplate completes the look.

Materials: • 280g 100% waxed cotton, dry finish • Full-grain, semi-analine Italian leather • Antiqued metal trims • 100% cotton heavyweight webbing Features: • Double-faced leather neck strap with 3 adjustable settings and Sam Browne stud • Double-seamed pockets for superb durability • Leather-backed rivets for additional pocket strength • Riveted tie-ends for superior finish • Wipe clean with damp cloth • Handcrafted in UK www.aabelard.com

WHAT MAKES AN AABELARD APRON? l From the waxed cotton fabric, to the double-faced soft Italian leather straps, these Aprons are pure quality.

They use a densely woven traditional hand made Scottish waxed cotton, a fabric developed over years to suit the toughest rigors of outdoor life. The fabric itself has a dry finish, giving off a wonderful matt appearance, even more so than traditional waxed cotton.

It’s water-resistant, durable and breathable. The natural characteristics of the fabric give it a slightly distressed appearance and a certain understated luxury.

Moving on to the leather details and straps, Aabelard uses double sided

soft Italian leather, coloured with soluble dyes and finished lovingly with a second waxed coating. The leather has its very own unique marks and tonal variation, which will age beautifully in time.

A feature you can’t miss is the heavyweight antiqued brass buckles and fixings, which make the Aabelard apron as durable as it, is beautiful. They are also generously proportioned with no skimping on fabric, and as Philippa says “there’s nothing worse than an Apron that doesn’t go all the way!”

The Aabelard apron is a perfect choice of garment for cooks, both home and professional, gardeners and hobbyists.

SO PHILIPPA, SINCE THE LAST TIME WE SPOKE, WHAT HAS BEEN HAPPENING WITHIN AABELARD APRONS? Things have been going from strength to strength. It seems that the aprons are really appealing to people looking for exceptional quality and something they won’t have to replace (possibly ever!). Perhaps that links into the sustainable movement, which seems to just be growing and growing.

Plus people love the colours and style. The aprons look so great on men, which is sometimes hard in a more unusual apron and the giant pockets appeal to everyone.

In fact, things have been going so well that we’ve introduced two more colours into the range – a gorgeous teal and a super smart navy.

they’re an investment, but they will last for years and years rather than having to be replaced. Plus customers have commented on how wonderful it is to find an apron that suits men and women of all sizes and heights.

5 MINUTES WITH PHILIPPA HAYWARD – AABELARD APRONS

WE HEARD ON TWITTER NOT LONG AFTER WE FEATURED YOU THAT SOME DELICATESSENS HAD TAKEN YOUR PRODUCTS ON, HOW DID THIS GO FOR THEM? That’s right. The aprons went into various different outlets in some quantity around the country; some branded with a debossed stamp into the leather, some not. Most customers favour the cross-back style because it’s so very comfortable - if you’re wearing an apron all day you don’t want any pull on the back of the neck.

Feedback has been great, from customer comments on the styling and delis etc simply loving how robust the aprons are. It doesn’t really matter what you spill on them, they withstand almost anything. Yes,

WE LOVE THE QUALITY OF YOUR APRONS, REAL WORKMANSHIP AND CARE GOES INTO EACH OF THEM – DOES THIS MEAN YOU GET LESS RETURN CUSTOM? You’d think that because the aprons are so indestructible that it would put paid to repeat orders wouldn’t you?

But actually, the opposite is true. I get shops buying for staff and then staff buying for gifting to others. I get orders for couples and whole families and repeat purchases for that go-to gift. I think that once you’ve tried one of the aprons, you realise that they are just superbly made. Each apron is hand cut and sewn by a specialist manufacturer in Grantham, the materials are absolutely top quality and the styling is classic with a modern twist – the aprons are a super fast way to lift the impact of a shop or small business.

Individuals and smaller companies often like to take their time, they may think about them for a matter of months before returning to purchase.

For customers considering larger orders I’m happy to supply a trial apron so they can see how it works in their business and, of course, we offer a lifetime guarantee.

WHAT ADVICE CAN YOU GIVE TO OUR RETAILERS ABOUT SELLING HIGHER END ARTISAN PRODUCTS SUCH AS YOURS TO THEIR CUSTOMER BASE? Passion, prominence, provenance and placement. Shops selling the aprons need to let customers see and feel the quality, to try the aprons on. They need to tell a story. It’s the same as food sampling really.

Also, I’m a firm believer in letting shops set their own price to suit their audience.

WHAT’S THE FUTURE LOOK LIKE FOR AABELARD? I think the future is interesting and extremely positive for Aabelard, although I have to say I’ve noticed significant impact from Brexit jitters especially at events and shows – across all product areas. The extreme heat of the summer didn’t help at summer events this year either.

However, positivity and flexibility wins the day – Aabelard will keep moving forward, attending the higher-end food shows in particular and keeping that wordof-mouth recommendation at maximum momentum.

When we attend events we also include a range of other artisan products such as hand-crafted wooden boards and waxed food wraps to give the customer more of an opportunity to browse a greater variety and price range. This is really successful and allows Aabelard to showcase other people’s work. Hopefully, the will expand into the online sales arena over the coming months.

The Delicatessen Magazine 37

38 The Delicatessen Magazine

A PLASTIC PLANET

THE CAMPAIGN INSPIRING THE WORLD TO GO PLASTIC-FREE IN FOOD AND DRINK

BY SIÂN SUTHERLAND

I

t’s hard to believe that only 6 months have passed since one freezing cold Amsterdam morning, we opened the world’s first Plastic Free Aisle. The media attention was extraordinary; from CNN to Al Jazeera, BBC, Sky News, Washington Post and New York Times. From Sydney to Tokyo, Cape Town to Chicago, people woke up to the news that it really is possible to buy their food and drink without plastic packaging. The Plastic Free Aisle quickly became the symbol of choice, a catalyst for change that the public needed after the guilt of realising the impact of our plastic addiction.

Over the next 8 weeks, the Plastic Free Aisle was visited by royalty, rockstars, supermarket CEOs, business leaders and politicians until Ekoplaza rolled the Plastic Free Aisle across their 74 supermarkets throughout the Netherlands. The plastic free skus have increased from 700 to almost 2000, from meat, dairy, fresh fruit and vegetables, teas, soups and snacks. So why is progress still so slow in the rest of Europe’s supermarkets?

It’s easy to think that with all this plastic noise, perhaps plastic demand and production is slowing down.

Far from it, major brands continue to vigorously churn out plastic at an astonishing rate. In 2017, the year the UK woke up to the plastic problem with Blue Planet 2, Coca Cola produced one billion more plastic bottles than the year before.

One year’s plastic bottle production extends half way to the Sun. By 2021 the world is set to produce half a trillion plastic bottles a year. 40% of all plastic production is used for packaging alone. Where do we think all this plastic is going to go?

Unlike materials like aluminum and glass, plastic packaging cannot be recycled ad infinitum. All plastic is ‘downcycled’ and irrespective of how much is invested in recycling infrastructure, almost all plastic waste will reach the environment at

ABOVE LEFT: Frederikke Magnussen and Sian Sutherland, right

some point. Despite recycling being touted as the easy solution, the futility of this logic is emphasised by figures showing only nine percent of the UK’s plastic is recycled. As Andy Clarke so succinctly put it, we cannot recycle our way out of this problem.

The answer, then, is clear – we have to turn off the plastic tap in food and drink.

Many UK supermarkets have been sluggish waking up to the crisis that plastic has created, many continue to place their faith in recycling as the answer. Indeed, the WRAP Plastics Pact, signed by most supermarkets and some major fmcg brands, makes for interesting reading. Conspicuous in its absence is an accountable, measurable target to use LESS plastic in the first place. I am told this is still under consideration. One can wonder why it wasn’t the first target to be agreed…

A Plastic Planet are pro-business, collaborative and open-source. We exist to accelerate the pace of change, to help brands and supermarkets give their customers the choice to buy plastic free. The shopping public are confused, currently greeted by a bewildering selection of onpack labels that make it virtually impossible to do the right thing.

Backs of packs are peppered with

well-intended but undecipherable symbols of recyclability and sustainability. No-one knows what bin our multi-polymer packaging should be put in. From the Mobius Loop to the Green Dot, shoppers are crying out for a quick and easy way of identifying products that are plastic free. That’s why earlier this year we launched the world’s very first Plastic Free Consumer Trust Mark.

Designed to sit clearly on the front of the pack, the Trust Mark instantly informs and empowers consumers to make plastic-free choices. Created for consumers vs industry, it tells you just one thing – this packaging is plasticfree and therefore guilt-free. Finally shoppers can be a part of the solution not the problem.

In only 3 months, The Trust Mark has been recognised by the design elite. “‘A logo the could become as ubiquitous as Gary Anderson’s universal recycling symbol from 1970’ reported The Dieline and it has just been shortlisted for the Beazley Awards in the Design Museum. Iceland Foods are applying for the Trust Mark for each of their new plastic free ranges as they roll out. 80 food and drink brands have already applied. The future, it would seem, is about straight talking.

Reducing our dependence on plastic is never going to be easy.

But it is imperative. Legislation and taxation to stimulate change will happen. Corporate liability will be debated. The true impact of what we have all collectively done to our oceans, our soil and to the health of all who live on our planet will continue to unfold. Those who take the brave steps to lead this challenge will win. We have a rare moment in time when the public are demanding change. Let us not waste it. l Sian Sutherland is the co-founder of A Plastic Planet. To find out more about the campaign to turn off the plastic tap in food and drink visit www.aplasticplanet.com

The Delicatessen Magazine 39

THE FOOD MARKETING EXPERT CELEBRATES

40 The Delicatessen Magazine

Rebrand

THE FOOD MARKETING EXPERT, ONE OF THE UK’S LEADING FOOD & DRINK MARKETING AGENCIES RENOWNED FOR ITS ABILITY TO SPRINKLE ITS OWN UNIQUE BLEND OF MARKETING MAGIC, HAS ANNOUNCED A REBRAND

H

eaded up by founder Vhari Russell - a seasoned foodie who has worked in the food sector for 20 years in roles spanning product development, sales and marketing and who is also co-founder of the highly successful Grub Club Cambridge - The Food Marketing Expert has come of age! After six years the business has grown to such proportions that it is now aptly named The Food Marketing Experts, acknowledging the company’s expansion and collaborative partnerships with a broad network of food marketing professionals.

The Food Marketing Experts will continue to provide a full range of marketing services, to help both launch as well as support more established food and drink brands, ensuring they make their mark on the culinary landscape.

“Over the last six years The Food Marketing Expert has helped a wide range of food and drink businesses’, from smaller artisan brands to respected corporates. The company’s point of difference lies in its ability to offer a comprehensive service which includes initial branding, working with start-ups to secure the required product shelf-shout, leveraging new accounts and retailer relations, development of inspiring marketing collateral, media buying and PR / social media support. Our team of Food Marketing Experts each boast not only years of experience in the field but also bring to the table their own bulging little black book of contacts!

We take pride in our ability to help clients secure powerful relationships with influential third parties, be it for identifying creative new routes to drive sales; raising awareness via credible endorsement or simply to maximise noise to add weight to a specific tactical promotion. While we may have started out in life as a regional agency supplying best in class counsel to local food and drink companies, the majority of our work now relates to supporting brands looking to compete at a national, sometimes international level.”

Two recent campaigns handled by The Food Marketing Experts include the launch of a pioneering food subscription concept - British Herb Kitchen - which in the three months since launch has already notched up editorial coverage to the value of £60,000. Raising awareness of a startup looking to secure crowdfunding achieved similar success, by securing high profile media coverage and placing advertising across Southwestern trains / Westfield shopping centres which delivered 3,677,000 views in just four weeks. l

Watch this space for the latest news from The Food Marketing Experts or sign up to receive copies of their regular blogs and newsletters by visiting www.thefoodmarketingexperts.co.uk

The Delicatessen Magazine 41

THE MINISTERS

OF TASTE!

F

ine food distributor Cotswold Fayre is launching a new heritage inspired range of products under the brand ‘Ministers of Taste’, for retailers looking for traditional food gifts with a modern twist.

WE FIND OUT MORE ABOUT THE NEW HERITAGE INSPIRED RANGE LAUNCHED BY COTSWOLD FAYRE!

ABOUT MINISTERS OF TASTE

Imagine a Ministerial Cabinet dedicated to act as custodians for some of the nation’s favourite heritage treats. Wouldn’t that be marvelous? Well, the Ministers of Taste range is just that. Bringing you some of the UK’s most loved products sourced from the four corners of the nation.

The Ministers of Taste range includes some of the nation’s bestknown and well-loved food and drink gifting products including biscuits, preserves, chutney, teas, confectionery and cake.

The brand has been created to bring something new to the food gifting market where traditional products are often depicted as oldfashioned and dated rather than as more modern day classics.

Paul Hargreaves, chief executive at fine food distributor Cotswold Fayre, and instigator behind the new brand believes that the market is ready for something new.

42 The Delicatessen Magazine

“Following repeated overseas requests for something that was quintessentially British but a little bit different from the norm, we decided to create our own range,” says Paul.

“As our plans evolved, we realised that the Ministers of Taste would also work in the UK market too.”

The Ministers of Taste’s colourful eye-catching packaging, is inspired by iconic visual statements from recent decades with a clear nod to the sixties and its importance in the nation’s culture.

“We wanted the range to instantly belong to the UK, but with a contemporary rather than old-fashioned feel, with modern packaging formats and vibrant colours,” continues Paul.

All products are manufactured in the UK, with all of the packaging, where possible, being consciously fully biodegradable or recyclable – including the plastic film and biscuit trays where facilities permit. l www.cotswold-fayre.co.uk

THE POCKET-SIZED, REUSABLE CUP

ONE CUP four different sizes

ultra portable I super safe I incredibly practical

www.pokito.net