The Delicatessen Magazine November 2019 by CJM Media

e h T DELICATESSEN November 2019

BRINGING THE INDUSTRY TOGETHER

THE BROOK

Welcomes Jasmine to the team

DROITWICH SALT Salt sourced from pure brine springs

teapigs

LIMITED EDITION WINTER BREWS & MORE...

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WELCOME

From the Editor

e elcome to the latest issue of the magazine. We hope you all enjoyed this year’s Speciality Fine Food Fair and for those who couldn’t make it get ready to dip in and read about some of our favourites! For the past two decades, the Speciality & Fine Food Fair has been a showcase for speciality and premium products, inspirational ideas and industry insight covering all aspects of the foodservice and manufacturing sectors. This year is the fair’s 20th-anniversary edition

at Olympia, London did not disappoint, and here at the Delicatessen Magazine, we were amazed at how many great new products are coming to market. But also, how many recognisable faces were there again, showcasing their success; many, with new products, added to their ranges too!

Before we get too excited by this issue’s contents, we would like to extend our apology to Wild Knight Distillery, who featured in our last issue. Our proof-checkers missed a couple of typos in their editorial. You will find this piece re-printed in this November issue with amendments made (including their correct website address.) This issue features many unique products, from a fantastic range of salts sourced from pure brine springs, winter flavoured teas, a new single malt whiskey, to some traditional pork pies, great-tasting vegan ready-meals and even delicious, reduced-sugar cake bars! Delve in and enjoy! Chris McNeill Co-Owner & Editor Delicatessen Magazine

CO-EDITOR Chris McNeill E: chrism@thedelimagazine.co.uk

CONTENT DIRECTOR Ella Heather E: ella@thedelimagazine.co.uk

CO-EDITOR Ian Bates E: ian@reelbrands.co.uk

CONTENT DIRECTOR Louise Cracknell E: louise@thedelimagazine.co.uk

DEPUTY EDITOR & DESIGNER Amber Fox-Hammond E: amber@thedelimagazine.co.uk

BLUE PENCILER Suzi Fox-Hammond E: amber@thedelimagazine.co.uk

COVER PHOTO teapigs

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

PAGE 4-7

THE BR SERIOUS VEGAOOK N FEASTING

PAGE 12-H SA1LT3

DROITWIC SOURCED FROM PUSRE BRINE SPRING

PAGE 20-IL21LERY -

THE LAKES DIST SINGLE MALT LAUNCH

PAGE 24-25

PAT GORMAN TRADITIONAL ’S PORK PIES

PAGE 4G0S--42

TEAPI & IN W TER BREWS RE O M H MUCH, MUC

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TV PRESENTER JASMINE HARMAN APPOINTED AS ‘THE BROOK’ BRAND AMBASSADOR THE BROOK, THE NEWLY LAUNCHED GOURMET PLANT-BASED READY MEAL BRAND WHICH BOASTS A COLLECTION OF EXCITING RESTAURANT STANDARD DISHES, IS DELIGHTED TO ANNOUNCE THE APPOINTMENT OF TELEVISION PRESENTER JASMINE HARMAN AS A BRAND AMBASSADOR.

asmine has been a firm fixture on British televisions since making her presenting debut in 2004 and is the face of Channel 4’s highly successful show A Place in the Sun: Home or Away. She is also an ambassador for the UK registered charity Veganuary that encourages people worldwide to trial a vegan diet in January and beyond. A committed vegetarian since the age of six and a vegan since 2014 following the birth of her daughter, Jasmine is also passionate about health and fitness, making her the perfect spokesperson for the awardwinning brand, designed to appeal to those wishing to follow a plant-based diet as well as to flexitarians choosing to reduce their meat and fish intake. Commenting on her new role, Jasmine said, “As a genuine customer of The Brook and someone who loves food, I am delighted to have the opportunity to dispel the myth that plant-based eating needs to be boring! The Brook’s fantastic recipes are full of the bold flavours and textures widely associated with traditional dining so for anyone new to a vegan lifestyle or for those just wanting to adopt a more sustainable lifestyle there is now the opportunity to enjoy restaurant-quality plantbased cuisine that tastes amazing in the comfort of your own home. As a busy working mum of two

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children, I’m only too aware of the time constraints that can often wreak havoc on our eating habits, but The Brook offers the convenience of a fresh ready-made dish created using the finest nutritious ingredients, totally transforming the stereotypical vegan ready meal into a real gastronomic treat.” The Brook’s Founder, Thea Brook said, “We are thrilled to have Jasmine on board as part of The Brook team. As someone in the public domain, juggling the responsibilities of being both a high-profile presenter and a mum, Jasmine provides a positive endorsement of the benefits of following a plant-based diet. Her natural enthusiasm and passion for

health and well-being make her the perfect match for our brand and we are looking forward to building a successful long-term working relationship.”

The Brook’s gourmet meal boxes contain a bespoke choice of eight dishes selected from the online menu at www.the-brook.co.uk, delivered via a nationwide delivery service. The range is also available in selected Coop stores and from The. Vegan Kind Supermarket, the UK’s no.1 vegan store for online vegan shopping. l www.the-brook.co.uk E: shop@the-brook.co.uk

“JUST FIVE MONTHS AFTER ITS OFFICIAL LAUNCH, THE BROOK SCOOPED TWO GREAT TASTE AWARDS: A COVETED 2-STAR RATING FOR THE BRAND’S JACKFRUIT RENDANG AND A SOUGHT AFTER 1-STAR RATING FOR IT LIME & COCONUT DAL”

WE MET UP WITH THEA AND JASMINE AT THIS YEAR’S SPECIALITY AND FINE FOOD FAIR TO FIND OUT MORE ABOUT THE BROOK MEALS AND ABOUT THIS NEW PARTNERSHIP BETWEEN THEM... An Interview with THEA BROOK So, go on Thea, sell The Brook meals to us… Ok (smiling) The Brook Vegan Ready Meals are traditional palette foods but plant-based. My aim is for everyone to understand that normal food can be created vegan AND in a tasty way. Thankfully starting out through the restaurant was a great way for

us to allow people to try and for us to convince them. It’s not all about tomato and butternut squash, I promise! And there’s definitely life outside quinoa!

With vegan cooking, people always forget the ingredients that they can still use from normal, traditional recipes. Understanding the flavours

that people like and want; I have worked to achieve these through vegan recipes. I guarantee there is no compromise!

For every dish, you love what do you like about it? Is it texture/taste? I try to re-create that love of a dish with vegan alternatives by using ingredients that create the same taste and texture in a meal. Obviously, we know your consumer offering, but how does your retailing offering differ?

Seeing the popularity of our dishes in the restaurant we realised that we wanted to branch out to retailers too. We want to introduce the brand internationally. We are currently locally valued by our valued existing following but I know we have a good range of dishes that would be loved by people all over the UK. We believe Farm Shops and Delicatessens offer a personal experience but will spread the brand around the country. How will they be packed and presented?

We are switching our whole range the packaging. This is to incorporate our decision to include a full meal rather than just a component. Our packaging allows our meals to be frozen fresh and are long-lasting to complement their shelf-life.

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I’m sure you will agree our new bright, colourful packs, that can also sit upright on freezer shelves, are more eye-catching than our previous packaging.

We have talked to current and prospective retailers about the opportunity to offer The Brook meals as a food service within their Farm Shop or Delicatessen. We would help them extend their range to include vegan options on their own menus. This offers their consumers the opportunity to enjoy our food out. This will help make a visit to a farm shop or delicatessen an all-round experience, whilst giving consumers to opportunity to try our meals before (hopefully) purchasing more to take home. Have you got any retailers on board already?

As you know we launched at The International Food & Drink Event in March. Since then we have launched in Fenwick Food Hall, and Dobbies’ Garden Centre, in our own branded freezers. We have also been included in the. East of England Co-op Vegan line launch. Their ‘Make one day a week Vegan’ promotional banner even includes The Brook Meals.

What support will you give to retailers stocking your products? We feel it is important to offer to them the opportunity for us to come into the establishments to offer tastings when they first launch The Brook meals. We also offer FSDs designed to be used in their retail space. This can include our own branded freezers! These create easy to spot convenience vegan meals. All of The Brook meals are vegan – Do you find many meat eaters are curious to try your dishes?

Oh yes! The majority of our customers aren’t vegan just ‘foodies’ but they still love what we do and want a different well-made, home-cooked meal. The Brook meals are all very traditional foods that appeal to all – the only difference is it’s vegan. It’s normal home-cooked frozen ready-meals that anyone can enjoy. Raw food, junk food, superfoods are already overly covered in the market - we offer tradition! Having worked in restaurants we know what people want and enjoy and what they are looking for, that’s why it caters for all.

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Take our Seafood dish for example. This is one of our most popular dishes and always the one that gains the most interest. We often get asked, ‘How can you produce vegan seafood?’ My response is – ‘there are sea plants too, so I use them instead to create the same fantastic flavours.’ I am so confident in all The Brook meals because they have been tried and tested in the restaurant, and then we’ve listened to the consumers and tweaked to feedback. To finish, in your opinion why should retailers stock your products?

In the last 6 months, there has been a huge increase in the media about the importance of eating less meat. It is crucial for a healthy lifestyle and a healthy planet. I am offering a solution to help people make a change once/ twice a week without compromising on taste and flavours or their favourite traditional meals. We are currently the only brand offering high-end, good-quality vegan frozen meals, that not only have a 12-month shelf life but also offer retailers 30% margins. We offer small sales direct with split carriage or wholesaler distribution for larger orders.

Oh, and also, we have a new bakery range launching. We want to complement our meals with desserts - brownie and sticky toffee ginger, courgette and cardamom cake, banana and spelt loaf. These are also frozen on production, packed on wooden baking trays and can be sold frozen or chilled. With five years’ worth of restaurant menus itching to come out, there is plenty more to come from The Brook in the future. l

An Interview with JASMINE

rigatoni, other times the Sri Lankan Coconut Curry, but I really love the Harissa Sausage stew, which is just so flavoursome and warming.

With your consumer hat on, what makes this range better than other vegan mean solutions available?

So Jasmine, how did this collaboration come about? I’ve been a customer of The Brook for several years, and went to their supper clubs and music nights when they were first transitioning to plant based food. I remember being so excited about the vegan supper club; it was the first time I’d been out for a meal since giving birth to my son Albion, and I even took him along in his car seat. He was only a few weeks old and he slept through the whole thing! It was so nice to have somewhere local to go which served amazing vegan food, and my husband would always say “if we could eat vegan food like this at home then I’d be happy”. Then, when The Brook moved into home deliveries, I continued to be a customer. I was even part of the taste testing group that reviewed all the potential dishes, choosing the best ones. It was just so convenient, and great to be able to eat something healthy and delicious with a home cooked flavour, even when I was exhausted and couldn’t be bothered to cook.

The things that matter to me as a consumer are taste, convenience, price and sustainability. The Brook’s meals deliver on taste, and don’t have the preservatives, weird ingredients, chemicals or added salt of many other ready meals. They are literally made from ingredients you would use to cook with at home, and then frozen to retain freshness and nutrients. They are super convenient because you can just zap them in the microwave or pop them in the oven and then you have a meal which tastes home cooked; I think you can taste the care and commitment that goes into every meal. You can of course personalise each meal with extra side dishes or top with your favourite garnish, you could even pass them off as your own and no-one would question it. Price wise, I think The Brook is very competitive, especially when you consider the delicious fresh ingredients and all the time and effort you save because they have created and cooked these wonderful meals, they are worth every penny.

The Brook’s packaging is 100% plastic free and the cartons and film used are fully compostable at home or in your food waste. So, you can have the

convenience of an easy meal, without single use plastics. Add to that the fact that plant-based eating generally produces fewer greenhouse gases, uses far less land and water and is healthier and kinder, and it’s a no brainier. What’s new on the horizon for The Brook?

Two really exciting developments are close to launching actually. Firstly, we’re switching to even more environmentally-friendly packaging. We’ve found packaging that can be composted at home, meaning there’s no worry about how it will break down and affect the environment. This is really important to us, so we’re thrilled to see it happen! And the second super exciting news is that our cakes and desserts will be launching very soon! My personal favourite is the Courgette and Cardamom, but it’s a tough call when there’s also Sticky Toffee Pudding and indulgent Brownies to choose from! So, will you be on the road selling as well, or has Thea got you in the kitchen?

I might pop into some of the fairs where The Brook are exhibiting, as it’s always interesting to see what’s happening in the world of food. And yes, you will almost definitely find me in the kitchen, probably tasting the newly developed recipes! It’s a tough job but someone has to do it... I love my food and The Brook’s dishes are often similar to the kinds of dishes I like to cook at home! Familiar, family favourites, with a delicious plantbased twist. Maybe I’ll let them in on a couple of my secret recipes too! l

When the opportunity arose to buy shares in The Brook I jumped at the chance, as it is a brand I really believe in. The food is amazing, the concept is great, and I think plant-based food is the future!

Which is your current favourite product within the range? It’s so difficult to decide on a favourite as sometimes I fancy the mushroom

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MARK KACARY COLUMN

WELCOME TO THE NORFOLK DELI

y wife and I opened The Norfolk Deli on 3rd January 2014. We’d never owned a shop before but as our children had finished their education and we felt too young to retire, we sold our house, upped sticks and moved from West Berkshire to the North Norfolk coast. We bought an existing business called the Wine Cellar & Deli which as the name suggests was more wine cellar then deli. Our mantra for 2014 was “less wine cellar, more deli” as we went through the process of changing the business name & almost all the contents. Failure was not an option, although many seemed to assume that we would.

Throughout the last 6 years many people have told us how much they’d like to own a Deli, but what they don’t appreciate is that it requires more than just a passion for good food, it takes the level of hard work & sacrifice many don’t appreciate. Some may say that we’ve been lucky. We’ve won a few awards and compared to several businesses which opened in the last 6 years we’re still open and they’re not. In simple terms being a foodie isn’t enough. You need the ability to turn your hand to anything, be it marketing the business, creating a website, handyman, signwriter (and heaven forbid you make any typos) or selling behind the counter. A deli with a half-filled deli counter or shelves stacked solely with products bought from one of the many speciality food wholesalers makes our hearts sink and results in the type of deli uniformity where identical products can be found in any deli across the country.

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Having grown up near to Harrods my formative years included a weekly visit to their food hall. It always filled me with wonder, a fish counter like no other and individual departments each with its own character. It’s very different now. A sense of uniformity conforms to today’s merchandising trends, but with that, it lost its soul. In comparison, for us, 2 or 3 products artfully arranged just isn’t our style. We aim to inspire customers with an overwhelming range of locally made produce. We’re the Deli visitors want closer to them. It’s the type of shop where you come in for a coffee but leave with over £50 worth of produce.

We’ve survived where others haven’t in a seasonal, seaside town. We embrace every opportunity to make money. Having had a career in

IT for 30 years it shouldn’t surprise anybody to find that our website is much more than an online flyer/ brochure and that it now generates approximately 12% of our annual revenue. We use social media heavily which genuinely brings customers to both our bricks and mortar & online businesses. We’re a business that never stands still. We are very supportive of small local businesses. By launching Norfolk’s Online Farmers’ Market on our website, we bridge the gap between the weekly farmers’ markets and the supermarkets. Customers can now visit a virtual farmers market through the year from the comfort of their armchair and the warmth of their sitting room. Our success is allowing us to expand and we’re opening a café. www.norfolk-deli.co.uk

Absolutely

LISH WHILST TAKING ADVANTAGE OF A RARE,

SPARE TEN MINUTES BREAK IN OUR BUSY SCHEDULE AT THIS YEAR’S SPECIALITY FOOD FAIR, AN AMBASSADOR FOR THE SHOW FLAGGED US DOWN WHILST HAVING A QUICK CUP OF TEA, INSISTING WE GO AND VISIT A DELIGHTFUL YOUNG LADY CALLED CLAIRE AND HER BRANDNEW PRODUCT ABOUT TO LAUNCH CALLED LISH.

tanding out for all to see, in the heart of the Discovery Zone, Claire’s vibrantly branded LISH (in its bold florescent pink) with a tag line “deliciously different’ was invitingly intriguing. LISH is a new cake bar range offering healthier versions of the classics. Created by Claire Dolan, after giving up trying to find sweet treats that weren’t full of sugar and highly processed. I have to agree with Claire, being a healthy eater, who loves wholesome foods. You do also want a sweet treat every now and then. The sweet baked category has been lacking in innovation and choice for those conscious of their health. Consumers are looking for healthier foods in the snacking category and there is no reason why a sweet baked treat can’t be a delicious snack and also have better nutritional ingredients lists.

Clare has 3 cake classics favourites on offer: • • •

Chocolate Brownie Zesty Lemon Zingy Ginger

It was apparent from both her own research and looking at the best-sellers across the category; that

the three variants she has chosen to launch with, are those that most people enjoy regularly. Tasting all three cake bar flavours whilst visiting her stand, I can say they definitely spark nostalgia when biting into them for the first time. The Zingy Ginger, in particular, reminded of childhood visits to my Nan’s house where she would bake her special ginger cake. There is no compromise in taste, just because they are a healthier alternative. So, what makes Lish different from all the other healthy snack brands already on the shelves? Firstly, and most importantly she is the first healthy ‘cake bar’ brand. There are many nut and granola bars, energy balls and bites, even vegetables turned into crisps but, LISH are the first cake bars to feature in this healthy snacks’ category. LISH cakes bars are also 50% lower in sugar (compared to other cake products), lower in calories and free from gluten, palm oil and any GMO ingredients. The biggest stand out point for us is that they taste great, just like the high sugar, high-calorie alternatives, so we believe consumers will want to re-purchase.

“We have zero compromise when it comes to taste.” Claire. - LISH

LISH was started with one clear mission in mind, to create delicious sweet treats that are healthier to eat and better for the environment. Although it’s still work in progress Claire is committed to upholding the highest standards and having as small an ecological footprint as possible.

Currently, LISH is using paper packaging for the product wrappers and want to use materials that can be sourced locally, replenished naturally and made by suppliers that are as passionate about reducing their impact as we are. This also includes using non-toxic inks, putting an emphasis on using renewable energy, as well as aiming to be a zero-carbon brand. Also, a big thumbs up from us to LISH as Claire also tells us, a portion of profits will be donated to charity, details are currently being finalised, but the focus will be on funding nutritional meals for children in the UK.

“We are on a journey with people and planet at the heart of it. “ Claire - LISH

LISH is an insight-led brand which means that everything they do and the recipes they create are supported by a consumer need. Claire’s background in food and drink marketing has also meant that there is a lot of emphasis on getting the basics right and communicating openly to both trade and consumers. As we all know, relationships are key to building a brand and we are proud to support Claire and her team with the launch of LISH into the independent sector. With an amazing response pre-launch, we would strongly recommend this brand into any Delicatessen or Farm Shop if you’re looking for a stand out product that could work both on shelf or as an additional sale counter product that will turn into a repurchase favourite for your customers.

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f e i l e b d n yo

e b s e #bak

IN THE PAST, THE IDEA OF VEGAN CAKE WOULD CONJURE UP IMAGES OF

DRY, TASTELESS SPONGE (WITH THE CONSISTENCY OF A BATH SPONGE, IRONICALLY) BUT LUCKILY, WITH THE ‘VEGAN TREND’ QUADRUPLING IN THE LAST 5 YEARS, A LOT OF CONSUMERS HAVE DISCOVERED THAT VEGAN CAKES HAVE COME A LONG WAY.

ne recent Sunday, on my usual trolley dash around our local Sainsbury’s, my attention was drawn to one of those branded product sampling stands at the end of the cake aisle. The first thing that caught my eye was the giant black and white image of a lady holding a cake with a coloured cartoon overlay on her eyes! I was intrigued I wanted to know what this product was. As I got closer, I saw these tag lines… ‘Bakes Beyond Belief’, ‘Cakes Without Compromise’ and ‘Everyone Blinkin’ Love ‘Em’. I have to say, my curiosity was now in over-drive and I wanted to know more…. OGGS cakes, started as someone’s dream to eat cake without cruelty evolved into a vision for change. These cakes are plant-based alternatives to everyday treats, that taste as delicious as the traditional favourites, whilst doing their best as a brand to do their best to positively change the future of the planet, animals and people withevery, little, bite.

‘We’re all about making choices that add to our values and not our wallets. We measure our business in things that matter: like chickens saved, homeless

on the environment as possible (low carbon emissions) whilst putting the wellbeing of humans (intolerance to human trafficking) and animals (vegan) at the very forefront of their products.

meals given, and jobs created. These are

LET’S TALK CAKE!

the things that will reflect our success.’

There are 4 flavours to choose from:

By replacing the eggs usually used in traditional cakes with protein aquafaba (plant-based protein). OGGS aim isn’t to ‘convert’ the world to veganism but to provide affordable, plant-based alternatives to everyday foods, with the extra peace of mind that every bite is having a tiny, positive impact on the environment.

OGGs were also at this year’s Speciality and Fine Food Fair, I went to say hi and I also learnt that OGGS’ supply chain is ethically sound, ensuring that they have as little impact

* * * *

Salted Caramel Zesty Lemon Chocolate Fudge Victoria Sponge

Obviously, the team at the Delicatessen Magazine had to try one of each… The first thing we noticed was that the sponge was denser than comparable cakes on the market that use eggs within their ingredients, however, it also made them incredibly moist and if the payoff means that each consumer’s ethical footprint is greener then that sounds good to us. The lemon cake was our editor’s favourite of the four and had a good balance of sweetness with a sharp zest. The Victoria Sponge had a good, thick layer of jam and ‘buttercream’ and was the favourite of our two Content Directors. Whilst for me, it was too hard to decide between the chocolate fudge which was rich without being overpowering and the salted caramel: sticky, sweet and equally impressive.

All flavours come in a box of 4 x 46g small cakes and the Zesty Lemon Cake also comes in a larger 386g size. They also have 9 x 20g cheeky little vanilla cupcakes with vanilla frosting and sprinkles.

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www.loveoggs.com @loveoggs

OGGS® launch luxury handmade Mince Pies Is it ever too early to start thinking about Mince Pies? In preparation for this year’s festivities, OGGS® is launching a range of entirely ethical Mince Pies in a 4 pack.

Like the rest of the OGGS® range, these fantastically festive, lovingly handmade Mince Pies are completely egg and dairy-free and ethical from plant to plate. The packaging itself is sustainably sourced with 100% recycled plastic which is fully recyclable and will completely biodegrade if it ends up in landfill.

The perfectly crumbly pastry case is made using wheat flour, sugar, vegetable oil (in place of butter) and they are brimming with a homemade

vegan filling containing sultanas, currants, raisins, Bramley apple puree, vegetable suet, mixed spices and brandy. No part of any animal is used in the creation of the OGGS® range.

Tasty treats that are festive and kind to our planet, animals and people; so why not share these four, melt in the mouth moments with your loved ones this Christmas? (Plus, Santa blinkin’ loves them!) Available in Sainsbury’s from September and priced from £2.75 for a 4 pack. www.loveoggs.com @loveoggs

OGGS® launches 2 pack chocolate cupcakes

A new product has made its way to bakery aisles across the country and it will have you seeing double! OGGS® has launched its 2 pack chocolate fudge cupcakes; this two of a kind treat can be found in Sainsbury’s Locals priced at £2.50; two-timing never tasted so good!

Like the rest of the OGGS® range, these fantastically fudgy delights are completely egg and dairy-free and baked using OGGS® Aquafaba; an all-plant liquid egg substitute made from chickpea water. The perfect size when you are on the go and in need of a sweet treat, you can share with a friend or treat yourself now and tomorrow, OGGS® and Sainsbury’s Locals have got you covered.

OGGS® do things the right way. The packaging is 100% recycled plastic, fully recyclable, and even if it ends up in landfill, it is completely biodegradable. Super cool hey! The OGGS® team is dedicated to creating plant-based alternatives to

everyday foods, which taste as delicious as you’ve always known them, without any compromise. All whilst doing their best to positively change the future of the planet, animals and people with every little bite.

Two cakes are better than one, so why not make yours a double and try them out today!

www.loveoggs.com @loveoggs

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Droitwich Salt Pure, Natural and Award Winning DAIRY FARMERS WILL AND GILLIAN KERTON HAVE RESURRECTED AN ICONIC LOCAL BRAND OF SALT AFTER PRODUCTION STOPPED 100 YEARS AGO. AFTER MEETING THEM BOTH AT THIS YEAR’S SPECIALITY AND FINE FOOD FAIR, WE KNEW WE HAD TO SHARE THEIR STORY WITH YOU. I’m sure it is not common knowledge that the natural brine at Droitwich is ten times saltier than seawater - only the waters of the Dead Sea are as concentrated. There is archaeological evidence that the salt deposits were being exploited by man as far back as the Iron Age, and possibly before. But although at their peak, the factories were producing 120,000 tons of salt a year; commercial production stopped in 1922.

We were introduced to Will Kerton and his wife Gillian while they were showcasing their Droitwich Salt, harvested by hand at Churchfields Saltworks, at this year’s Speciality and Fine Food Fair. What was interesting to find out, was that this salt is the world’s first and only known salt made from pure brine springs and that Gillian’s family also has a connection to the project, that has seen this abandoned production be resurrected to its former glory. Will explained, that back in September 2017, there was a local drive

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in Droitwich (where he and Gillian live) to get this beautiful Spa Town back on the map. Historically, it was famous for its Spring Salt and after salt production stopped in 1922 and the Brine Baths closed, the fear was it had lost its identity.

Thankfully, the Droitwich Brine Heritage Group then began the movement to reinstate the salt for consumption. As a local farming family with a track record of food production and awards for their milk and ice cream, Will and Gillian had a team in place and the knowledge to take the salt back to market.

“IT ALSO BECAME AN OBSESSION OF MY LATE FATHER IN LAW, MIKE DAVIES, WHO ENCOURAGED ME TO GET BEHIND THE IDEA OF MANUFACTURING SALT.” The salt today is still harvested by hand at Churchfields Saltworks; where the gentle process of crystallising the natural brine to pure

salt is done using renewable energy. They must stick to tradition as these Brine Springs have naturally existed beneath Droitwich Spa for millions of years and was an internationally valuable resource in Roman, Anglo Saxon and Norman Times. King John even granted the town a Royal Charter in 1215 due to the importance of its brine.

“HAVING BOTH GROWN UP IN DROITWICH, WE ARE IMMENSELY PROUD TO BE PART OF A PRODUCT REVIVAL WITH SUCH LOCAL AND INTERNATIONAL IMPORTANCE. WHILE WE ARE A FAMILY FARMING BUSINESS LOCATED IN THE HEART OF ENGLAND OUR VISION IS TO BECOME A MAJOR PLAYER IN THE WIDER UK GOURMET SALT MARKET AND FIRMLY POSITION DROITWICH SALT AS A DELICIOUS NATURAL ALTERNATIVE”

THE SALTS Droitwich Pure Salt Droitwich Pure Salt comes in either large crystals for grinding or Fine Grade for sprinkling. Winner of a Great Taste One Star Wards in 2018 for the larger crystals.

Beech Smoked Droitwich Salt Local award-winning smokehouse MacNeil’s, cold smokes a Beech Smoked Salt. Winner of the Silver Award for Best New Product at Ludlow Food Festival in 2018.

“LOCAL MICHELIN STARRED CHEF, BRAD CARTER HAS DESIGNED THREE FLAVOURED SALTS FOR DROITWICH SALTS, ALL USING NATIVE INGREDIENTS.”

Charcoal Droitwich Salt Inspired by the ancient enchanted British forests; it is seasoned with charcoal, wild garlic and black trumpet mushroom. Winner of a Great Taste One Star Award in 2019 and winner of the Gold Awards for Best New Product at Ludlow Food Festival in 2018.

Coastline Droitwich Salt Inspired by the mighty ocean surf breaking on. Our British shores, this coastline salt incorporates wild fennel, dulse and lemon verbena. Winner of a Great Taste One Star Award in 2019 and winner of the Gold Award for Best Product at Ludlow Food Festival in 2018.

Editor´s Verdict

THESE SALTS ARE NOT ANOTHER SEA SALT. THEY ARE ALL FROM THE NATURAL DROITWICH BRINE SPRINGS, WHICH HAS AN INCREDIBLE HERITAGE. IN THE MID 19TH CENTURY DROITWICH SALT WON INTERNATIONAL RECOGNITION AND AS STATED ON THE HISTORIC LABEL (STATEMENTS OF DROITWICH SALT CO LTD.) WAS AWARDED A ‘PREMIER CLASS NO 41’ DESIGNATION. TODAY, THE SALT IS HARVESTED BY HAND AT CHURCHFIELDS SALTWORKS, WHERE THE GENTLE PROCESS OF CRYSTALLISING THE NATURAL BRINE TO PURE SALT IS DONE USING RENEWABLE ENERGY- SOLAR OR WOODCHIP BIOMASS BOILER. I WAS FORTUNATE ENOUGH TO TAKE HOME A SAMPLE OF DROITWICH CHARCOAL SALT AND USED IT WHEN ENTERTAINING GUESTS FOR THE EVENING. ADDING IT TO PAN-FRIED TUNA GAVE IT A SLIGHTLY BITTER BUT DEEPLY SATISFYING FLAVOUR. MANY AROUND THE DINNER TABLE COMMENTED ON WHO MUCH THIS SALT ADDED TO THE ENJOYMENT OF THE DISH. … Droitwich Salts are currently being stocked in many farm shops and delicatessens in The Midlands. They are also proud to announce that Harvey Nicolls are pleased to have Droitwich Salts in their food halls nationally and in London, they are also available at Bailey and Sage. If you are travelling up and down the M5, you can even buy them in Gloucester Services food halls!

Will and Gillian are also excited to announce that their packaging is changing. They have been working hard to ensure they are plastic-free by the end of the year, while not compromising on the salts taste or shelf life. Well done guys!

www.droitwichsalt.co.uk

WHAT NEXT?

Churchfields Saltworks are developing a ‘Salt Flake’ which will be with us next year. They have also started offering Salt and Farm Tours at Churchfields Saltworks and Farm situated within the Salwarpe Valley on the edge of Droitwich Spa.

Sea Truffle Droitwich Salt This natural brine salt is complimented with dried pepper dulse (sea truffle) collected wild from British rock pools and beaches.

“BRAD CARTER HELPED US WITH THESE, AND WE ARE PROUD TO HAVE HIM AS OUR SALT AMBASSADOR. WE LET HIM LOOSE WITH HIS IMAGINATION TO CREATE THEM. PURE DROITWICH SALT IS STILL OUR BEST-SELLER, AND THIS IS FOLLOWED BY OUR CHARCOAL SALT IN THE FLAVOURS.” The Delicatessen Magazine 11

“All Aboard The Chimp Train” WHILST AT THIS YEAR’S SPECIALITY AND FINE FOOD FAIR WE CAME ACROSS SCREAMING CHIMP CHILLI SAUCES. LURED TO THE SCREAMING CHIMP STAND BY THE TASTING STATION CARRYING FRUITY, SMOKY AND BLOW YOUR HEAD OFF SPICY SAUCES, MYSELF AND THE EDITOR WERE EACH DRAWN TO OPPOSITE ENDS OF THE SPECTRUM AND CAME AWAY WITH A LITTLE CHIMP-SIZED HAUL. This is a range that will cater to all taste palettes, their line consists of two fruity, two smoky and two spicy chilli sauces, each with their own unique colour to their name and border. Admittedly I am not the bravest when it comes to spiced foods but I could use this range in a variety of home-cooked recipes, as well as dipping sauces.

We even saw the ‘Chimpotle’ sauce used in the making of Bloody Mary cocktails by the Mixology Group at the bar, which got lots of people interested in these products.

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So, who is behind Screaming Chimp? Let us introduce you to Niall and his brutally honest story behind these unique tasting chilli sauces… .

NIALL, WHAT IS THE STORY BEHIND SCREAMING CHIMP? This is my 43rd job since leaving school in 1990. I’ve done everything from silk screen printing to cooking, to running pubs, to rave dancing in the 1990s. I’ve bottled wine and been a window cleaner, done warehouse work and stage lighting, but in 2015, when I was suffering from depression and had the tip of a kitchen knife in my chest in my hallway and was going to walk into it, I knew I had reached a level of depression, that needed serious help. My friend Paul kindly gave me some of his chilli seedlings and said, “Grow them mate, they may take your mind off things!” A few months later my sister, Emily, asked me to make a “Man Vs Food” challenge sauce for a chicken wing eating competition she wanted to do at university for charity, so I made a sauce that was 40% chilli and called it “Mouth Fucka” (as that’s what it had just done to me!) I also thought that would be a great pull for the “Man Vs Food” challenge, with all the bravado at uni. This is now the “Original Hot Sauce” sold by us today.

in February 2016. We then officially launched in June 2016.

WHAT FLAVOURS ARE THERE CURRENTLY IN THE RANGE? Fruity chilli sauces:

Pineapple & Mango and Papaya were the next sauces to appear after the waiter at the Brazilian restaurant we were eating at told me that pineapple aids digestion and the Malaga area of Spain we were in when we came up with the name, grows mango etc.

Smoky chilli sauces:

Vic’s Ol’ Smokey was created for the chilli wimp of the family, (Mrs Chimp), or for those just starting their chilli journey. Chimpotle was then born from the public’s demand for the flavour of our Vic’s Ol’ Smokey sauce and the heat from our Stinger sauce.

Fiery chilli sauces:

Of course, you already know about our Original Hot Sauce…This is THE sauce that launched me into forming the Screaming Chimp Chilli Sauce Company, originally created for my sister. We also have The Stinger: this member of the troop should excite all chilli heads. It is HOT and has a sting in its tail. Sweet & heat in harmony! Finally, Screamer is the most recent addition. Made with UK grown Naga, Reaper, Moruga and Habaneros, it’s hot and sweet with a citrus twang.

But as I quickly learned, you can’t name a sauce “Mouth Fucka” and sell it to the masses, so the ‘Screaming Chimp’ brand was born when some friends asked us to visit them in Nerja, Spain and said bring ‘some of that sauce you’ve been talking about”. After tasting it, they said; “This is wicked! This is what you should do - make sauce! But you can’t call it that”

SO WHAT MAKES YOUR RANGE DIFFERENT TO OTHER CHILLI SAUCE MAKERS?

I LOVED the idea, but I could not think of what to call it! However, that serendipitous moment came along when I was teaching my friend’s children how to blow on a blade of grass between two thumbs to make that strange noise, we all know! As I shouted, “That sounds like a screaming chimp.” That was when I knew SCREAMING CHIMP would be the name for my chilli sauce.

Screaming Chimp, use as many home-grown chillies as possible to create these handmade sauces. Combined with high-quality local ingredients, Screaming Chimp sauces are big on flavour and quality. There are no vinegar-led spices here, just rounded, tasty, chilli combinations balanced with a range of other flavours. The texture is always smooth and silky but with bite.

That afternoon we bought the domain names sat there at the dinner table and then trademarked Screaming Chimp on our return, only to receive the certificate on my Birthday

We’d love our Chimps to swing on as many branches as they can the world over, so are now looking to grow our troop of Natural, Gluten-Free, Dairy-Free, Vegan-friendly,

Low-Calorie Low Sodium Screaming Chimp Chilli Sauces!

ARE THERE ANY FURTHER ACHIEVEMENTS YOU WOULD LIKE TO TELL US ABOUT? In 2017 we gained two Great taste awards from the Guild of fine food. We shipped to our first ‘Chimpions’ to Australia and the U.S.A. We were listed on the Slimming World database of products. And we were first stocked in Fenwick food hall (which is like the Harrods of the Northeast of England.)

In 2018 we won 25% of the U.K Chilli Sauce Awards. Attended our 1st trade show, where we were picked up by Kew Gardens and were on the curriculum for Newcastle College as the advertising module of the media course there. Three of the students have since made a short documentary on Screaming Chimp, which they got a distinction for their dissertations.a I’ve also been and told our story in prisons to help with stigma and let people know they aren’t on their own when it comes to depression and the struggles of starting a new business. And it saw us making a bespoke sauce for an award-winning music producer Zed Bias for his album release in this year. To date, we are also now supplying ‘Dough and Brew’ in Warwick, who has been voted as ‘England’s Best Pizza Restaurant. Our sauces are available across the world, having sold over 30,000 bottles nationwide in the past 3 years (all from my kitchen at home!)

IS THERE ANYTHING IN THE PIPELINE AT SCREAMING CHIMP? We are now outsourcing production to The Chilli Mash co. in Portsmouth, so we can grow the brand and company. So watch this space…

JUST REMEMBER TO #KEEPONCHIMPIN’ AND #SCREAMIFYOUWANNAGOHOTTER www.screamingchimp.com

The Delicatessen Magazine 15

SALLY ASSINDER COLUMN

THE ENDURING APPEAL OF PASTA IN THE UK MARKET

recent YouGov study reported Italian cuisine is the most popular in the world. As expected, the biggest fans of Italian food are the Italians themselves with 99% enjoying their national cuisine. In the UK we are also big fans with 91% who have tried Italian food reporting they like it. The report makes it clear the Italian cuisine we like consists primarily of Pizza and Pasta. A quick internet search of favourite dishes in the UK over the past decades sees pasta dishes in the top 10 year after year. But what is the enduring appeal of pasta for UK consumers?

The vast majority of dry pasta is made from just Durum wheat, semolina and water, and from these two simple ingredients 100s of different shapes are formed. From these many different shapes the meal solutions seem endless, from the complicated filled and baked pasta dishes to simple dishes such as Spaghetti Cacio e Pepe. Pasta dishes can be vegan, vegetarian or with meat. A pasta dish can be ready in as little time as it takes to cook the pasta and heat a sauce, or it can take several hours to produce the perfect pasta dish like a slow cooked ragù served with pappardelle ribbons. Importantly pasta is not expensive, it may vary in price depending on the quality of the pasta, but even a 100g portion of premium quality pasta dressed with a simple sauce is a tasty, low cost meal.

The enduring appeal of pasta is strengthened when considering the choice within just one shape. Garofalo spaghetti is a classic example, there is a choice of wheat spaghetti, whole wheat spaghetti, organic spaghetti and gluten free spaghetti, then even a choice in the length of spaghetti. Garofalo spaghetti lunghi is 50 cm long, the traditional length for Italian spaghetti,

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compared to 25cm long, the length of most spaghetti sold today. To add even further choice spaghetti has a thinner version – spaghettini and a thicker version – Spaghettone! There is a pasta dish suitable for everyone’s taste, providing you like pasta! A meal with pasta matches a

person’s cooking ability, budget, time allocated for cooking, dietary choices whether organic, high in fibre, gluten free or standard wheat pasta and of course pasta shape preference. All this choice and variability makes pasta a natural go-to dish for so many people and a long-lasting draw to Italian cuisine in the UK.

Naturally Sparkling

in every little way!

AGUA DE MADRE, IF I’M HONEST DIDN’T GRAB ME INITIALLY BY ITS NAME, WHEN

FLICKING THROUGH MY SHOW GUIDE, AT THIS YEAR’S SPECIALITY AND FINE FOOD FAIR. BUT WHILST WALKING AROUND THE SHOW, THIS COLOURFULLY BOTTLED PRODUCT CAUGHT MY EYE IN SUCH A WAY, I HAD TO GO OVER TO FIND OUT MORE...

e have written several pieces now on Kombucha products but this new drinks brand, marries the trend for both low-abv and probiotic beverages. This low alcohol probiotic fermented water kefir is brought to the market by film director and producer, Nicola Hart who has developed her own recipe, along with her co-founder Sam Clark, joint chef and owner of London restaurants Moro and Morito. And I have to say it is rather refreshing! Nicola and Sam, the founders of Agua De Madre, have long been fascinated with fermentation and its powerful benefits, as well as its strong cultural foundations, dating back thousands of years. They decided together to, set out to create the ultimate ancient modern drink with invigorating benefits to share with the world. Agua De Madre is a low-alcohol, water kefir and is brewed in

small batches by skilled ‘Madres’ and ‘Padres’ in London.

For those unfamiliar (as I was before visiting their stand), water kefir is a drink created by fermenting water and sugar with a symbiotic culture of bacteria and yeasts (SCOBY) called Tibicos. To make Agua De Madre, Nicola and Sam also add fresh organic lemons, ginger and dried figs to the ferment to ramp up the flavour. The result is a fizzy liquid that claims digestive health benefits from the live cultures it contains. It is naturally sparkling in every way! As a dedication to the communities that mothers have built around the world throughout history, the name comes from the ‘mother’ culture used in the fermentation process. Their mission is to encourage ‘Madres’ to shine in all forms, nurturing our guts and our communities along the way.

This is a new ultimate in feelgood drinks with bubbles... It can be thoroughly enjoyed neat but as Nicola highlights; Agua De Madre is light enough to be a perfect cocktail mixer.

‘IT WORKS WITH VERMOUTH AS A LOWALCOHOLIC COCKTAIL, AND I’VE ALREADY SEEN BARTENDERS MAKING MADRE MULES AND MADRE MOJITOS,’ she said. Subtly flavoured with botanicals that complement most foods. It immaculately fills the hole of interesting drinks to drink when you are not drinking. “PEOPLE HAVE BECOME MUCH MORE DISCERNING AND NEED AN EXCITING AND INTERESTING ALTERNATIVE IN THE FORM OF AN ADULT DRINK THAT HAS THE RITUAL OF DRINKING WITHOUT THE HIGH ALCOHOL CONTENT.’ - Nicola www.aguademadre.co.uk

TheDelicatessen Delicatessen Magazine Magazine 29 17 The

GIMBER

TURNING THE ORDINARY INTO EXTRAORDINARY

IN A WORLD OF DRINKS: COCKTAILS, MOCKTAILS, APERITIF ETC. THERE IS A PLACE FOR MANY INGREDIENTS. GINGER IS AN INGREDIENT THAT HAS BECOME FASHIONABLE RECENTLY. HAVING MANY HEALTH BENEFITS, AND OF COURSE ITS OWN DISTINCT FLAVOUR, WE ARE SEEING MANY MORE GINGER-BASED DRINKS AVAILABLE. HERE AT THE DELICATESSEN MAGAZINE WE MET UP WITH GIMBER AT THE SPECIALITY AND FINE FOOD FAIR SHOW TO FIND OUT ABOUT THEIRS.

imitri Oosterlinck, founder of GIMBER, realised the importance of this ingredient and has worked hard to create a spotlight for ginger. He has developed GIMBER – a 100% organic ginger drink without the addition of flavourings or alcohol. Ginger is a spice that can be found in every kitchen worldwide and is known for its strong taste and smell. It’s a versatile ingredient that can be used as a culinary spice right through to a medicinal marvel. The many curative properties of ginger have been wildly documented and include relieving pain, smoothing the digestive system and alleviating mild nausea.

Dimitri used to work in a very different industry space. As an Artist and a TV Animation Producer, his weekly dose of events was pretty high. At all the social gatherings he attended, the choice of beverages was always the same. He was desperate to find a replacement for those mediocre wines or high-sugar drinks usually served, but never found a satisfying alternative. Unfortunately, in 2012 Dimitri developed severe health problems. After 10 years of overloaded and overstressed working his body crashed. The mere thought of going to yet another social event, where such drinks elevated his symptoms, made him feel even sicker. It took him years to recover, but I am pleased to say that after reaching an ultimate low at the end of 2017, Dimitri decided enough was enough; he started looking for a drink that could make his mouth water without making him feel dizzy or ill. Since he found none, he decided to create one….

He experimented with many different combinations of ingredients

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using his many years of research on different gingers as guidance. The Peruvian ginger, in particular, caught Dimitri’s attention due to its stronger and more intense flavour and colour. He also found it full of vitamins and 100% organic.

Finally, it all came together, and in one miraculously satisfying beverage, he had created GIMBER. Every weekend, Dimitri made himself a bottle of his new drink. Sharing his excitement, he found he was soon making bottles for his friends, who were also

“PERUVIAN GINGER IS THE ROLLS ROYCE OF GINGERS”.

excited about this alcohol-free, great-tasting alternative. On the 28th January 2018, along with the help of his ten-year-old son, he produced 25 bottles of ‘GIMBER’.

GIMBER. – Did you know the name comes from the three languages Dimitri and his family speak at home: “ginger” in English + “gember” in Dutch + “gingembre” in French = GIMBER ;-). On visiting Brussels, the first store he approached, Mamuli, took them all. Within, two weeks, she came back to Dimitri saying, all bottles were gone and that customers had already come back to ask for more! He now has a semi-automatic installation that helps him to meet demand but says it still keep him very busy with a lot of manual work too.

“This drink didn’t only save my health, but also give me and my family new financial energy and every bottle sold helps recover more of my self-confidence. It’s taught me that as long as there is a small ember, a big fire is possible and that when you have a problem (in my case, looking for an alcohol-free alternative) other people probably have it too.’ GIMBER is already selling well in 650 stores over 17 countries, including Au Bon Marché & La Grande Epicerie in Paris. Dimitri is delighted to announce that after the exposure at such shows as the Speciality and Fine Food Fair they have started to be stocked in fine food stores in the UK too.

www.gimber.be

– Dimitri, Gimber.

Is it just a drink or can it be used in many other ways?

Mostly GIMBER is enjoyed with sparkling water to have as a fresh alcohol-free long drink, but a lot of people drink it hot. All you need to do is add some hot water and you have a great ginger tea.

However, you can also mix GIMBER with: apple juice, tonic water, coffee or even hot chocolate. We have tried and it’s delicious! We even had a go at making some cocktails it works well as a mixer with rum, gin and vodka Another way to use GIMBER in the kitchen: use it as an ingredient to make dressings, oils, marinated salmon, chocolate desserts even GIMBER-pumpkin soup!

The taste is a stand out quality! The main ingredient is a very high-quality ginger – in fact, there’s more than half a kg fresh ginger used in every bottle! It is 100% organic, natural and healthy. No additives are added to GIMBER. That can mean a deposit is possible, but if shaken well before use this disappears and means the consumer isn’t drinking emulsifiers. GIMBER. Do not add any preservatives or citric acid and have put as little sugar in as possible “When I started to bring it to the market I voluntarily decided not to change or add any ingredients. For myself, I choose the best ingredients. So why should I provide anything different for my clients?”

What does the future hold?

GIMBER just want to spread the word that non-alcoholic drinks can be cool too! Dimitri says that maybe in the future they will work on new tastes but currently they believe whole heartily in their current product.

“We choose to focus on making one versatile product that is created with the very best ingredient, that people can enjoy in many different ways. We give them a tool to explored their own creativity.” You can also find lots of recipes on their website with new ideas for drinks or foods.

GIMBER pledges to continue to improve their one product, including the packaging and distribution in sustainable ways as our team is very committed to that too.

The Delicatessen Magazine 19

d e r i p s e n r I u t a N y b INTRODUCING THE LAKES DISTILLERY’S NEW WHISKYMAKER’S RESERVE SINGLE MALT WHISKY.

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he Lakes Distillery is on the shore of Bassenthwaite Lake, near Keswick, in The English Lake District UNESCO World Heritage Site. Attracting over 100,000 visitors a year, the distillery has twice been named ‘one of eight distilleries to visit before you die’ by the World Whisky Day campaign. The visitor centre, bistro and tour holds Visit England’s Gold accolade and was voted the Icons of Whisky Visitor Attraction of the Year 2019 by Whisky magazine. The Lakes Distillery has unveiled the first in a series of widely available single malt whisky releases that will showcase the house style defined by their whisky maker, Dhavall Gandhi.

Inspired by nature, The Whiskymaker’s Reserve No.1 is an artistic exploration of maturation and blending; of flavour evolution and defining a sherry-led house style.

With 5,922 individually numbered bottles at cask strength, 60.6% ABV, it is a full-bodied expression, matured in the finest, meticulously sourced PX and red wine casks, comprising American, Spanish and French oak.

Non-chill filtered and bottled at the natural colour, the nose is rich and vibrant with vanilla, chocolate and wood spice, layers of dry fruits, ginger and orange on the palate and a long, warming finish.

Joining The Lakes Distillery for the opportunity to define the house style of the new distillery, whisky maker Dhavall Gandhi is an expert in flavour creation, maturation - particularly in sherry-casks - and blending.

Dhavall Gandhi remarked,

“Creating a new whisky requires a framework of sorts, but there must be room within it to play, to follow gut feeling and instinct. “At The Lakes, we respect the conventions of Scotch whisky heritage but are open to a world of other influences, interpreting what we believe is right to make The Lakes Single Malt one of the finest whiskies in the world. “We don’t believe in taking the easy option if there’s another way to add a new dimension of flavour. For The Lakes, that means not only creating flavour in the new-make-spirit but also opening up more flavour possibilities throughout the journey through the entire whisky-making process.” The standard type of ex-sherry cask used in the whisky industry is a 500-litre ‘butt’ made from European oak, seasoned with Oloroso. This large size makes it ideal for longer-term maturation and gives the spirit notes of dried fruit, clove and a firm tannic grip. The Lakes, on the other hand, has widened the net. As well as this type of sherry cask, they are also maturing their single malt in PX, Cream and the drier Fino. Furthermore, these casks are made from Spanish, American and French oak in 500-litre ‘butts’ and 205-litre ‘hogsheads’.

Nigel Mills, co-founder of The Lakes Distillery commented,

“The idea of distilling being distinct individual elements is not how we look at the art. We see whisky-making as part of a continuum, a net of possibilities where everything is interlinked. Change one element and the effect will change everything else. “That is why, unusually, Dhavall is actively involved at every stage of the process. From the choice of barley to the intricacy of bespoke cask production and selection, and knowing each cask intimately as it matures. It’s holistic whisky-making.”

A series of bottlings will follow, with the architecture of each release evolving in keeping with The Lakes increasing sherry-cask influence.

Launched on the 7th September, The Whiskymaker’s Reserve No.1 retails at £65 and can be bought from www.LakesDistillery.com where you can also discover more about The Lakes’ philosophy and holistic approach to whisky-making. The portfolio of award-winning spirits includes single malt whisky, blended malt whisky, blended whisky, gin and vodka; and 2019 has been another successful year with The Lakes receiving eight prestigious World Liqueur Awards: • • • • • • • •

World’s Best Blended Malt Whisky, No Age Statement (Best in English Category) - Steel Bonnets World’s Best Blended Limited Release Whisky, No Age Statement (Best in English Category) - The ONE, Sherry Expression World’s Best Gin (Gold Award) The Lakes Gin World’s Best Gin Liqueur (Gold Award) - The Lakes Rhubarb & Rosehip Gin Liqueur

World’s Best Gin Liqueur (Silver Award) - The Lakes Damson Gin Liqueur

World’s Best Vodka (World’s Best) - The Lakes Vodka World’s Best Chocolate Liqueur (World’s Best) - The Lakes Salted Caramel Vodka Liqueur

World’s Best Coffee Liqueur (Gold Award) - The Lakes Espresso Vodka Liqueur

www.lakesdistillery.com

The Delicatessen Magazine 21

CHARLES BRADFORD COLUMN

THE GOG FARM SHOP

am Charles Bradford the managing director and co-owner of The Gog Farm Shop, a Deli, Butchery, Cafe, nestled in the Gog Magog hills overlooking Cambridge. I have been building this family business with my brother Marcus for the last 15 years. This year we are celebrating the centenary of our family moving to the farm and we are very proud to carry on what great grandad started. We pride ourselves on sourcing wonderful products for our customers, both locally and from across the country. Our butchery has always

22 The Delicatessen Magazine

been an important element of the business, with the team possessing a wealth of experience. Something that continues to grow with our apprenticeship program.

Cheese is a big seller for us and we invest in developing and educating our team about the cheeses, how they are produced and cared for. In turn, they can then confidently share this knowledge with our customers.

Playing a key role in our community and supporting local charities have always been very much core values of

WWW.THEGOG.COM

The Gog and the Bradford family. As part of our centenary celebrations, we are delivering ’100 Good Gog Things’, such as few raising money for Addenbrookes Charitable Trust (our local Hospital); giving a lucky customer a free shop every month; planting 12 new fruit trees; recycling our coffee grounds for our cafe; delivering colouring/activity sheets to local schools and the children’s ward to name a few.

We look forward to sharing our news each month.

THE SKILL OF UPSELLING THIS TIME OF YEAR, SEES THE BEGINNING OF SEASONAL EVENTS. MAXIMIZING HALLOWEEN, HALF TERM SALES AND THE FESTIVE SEASON ARE KEY TO DELIVERING ON CORE NUMBERS FOR MOST IN RETAIL.

he simplest and often most overlooked way to make your customers feel welcome and relaxed when entering your retail space is by acknowledging with a ‘good morning’ or ‘good afternoon’. Mystery shop reports still cite this as a core assessment criterion for visits.

As in any retail environment, your core priority will be to enhance the shopper journey. Interrupting that journey and therefore creating interest in specific products can drive impulse purchase and a higher basket spend. Grouping key products together and on stand-alone displays can be effective when placed in open yet busy traffic zones. Dual sighting products such as spice mixes in the store cupboard as well as the butchers counter is an oldie but certainly an effective way to up-sell whilst being helpful and adding value to your shopper’s experience. Add simple signage and recipe cards for consumers to buy into using available SKUs and cuts of meat. Creating new or varied displays every week will ensure your regular customers are always seeing new products and encouraged

to purchase. Use key seasonal activities such as British Sausage week, Halloween, Bonfire Night, Stir-up Sunday to name but a few as your way of keeping things new and interesting. Invite suppliers to collaborate for some of these displays, even getting some to sample and get involved at weekends when numbers of shoppers are at their peak. Upselling is a skill; it is a balance between selling and not being too pushy. It is often best to be informative and suggestive. Asking ‘Have you tried this chutney, it goes really well with this wonderful cheese’? or similar allows you and your staff to be credible in your roles as experts whilst bringing something new to the shopper. Customers are keen to try new combinations and with your expertise and range of products you are best placed to offer these new taste experiences to them.

A little friendly competition between your team can be a great way in which to drive sales and help develop their soft selling skills over time. Why not pick two products per day for your team to suggest to customers - you can always offer a prize at the end of the week, to the person who sold the most. Sampling is also another great and proven way to support sales. Offering a taste of products, you want to sell more of, or introduce to your customers, can be a great way to start a conversation and drive sales. If you have a butchery counter why not sample your own in-house products e.g. sausages/pies paired with a delicious ketchup or chutney to increase the sales of the two

products.

You will know your regular customers and what they come in for. If they are regularly buying bread, for example, consider offering them a sample of some new cakes you are stocking as ask their opinion. Reach out to your customers and ask if there are any products, they would like you to stock as engaging in dialogue with your regulars is a wonderful way of getting feedback and understanding what they are looking for. Fulfilling your core customer needs is also a good way to keep your numbers constant at lean times of the year. Support your activity on social media and on your website so that you can drive more traffic instore. Inform your followers and current customers of new products, instore activities and producers visiting. You could also do some targeted boosted adverts to bring new followers and customers in. Even a little £5 and £10 spend can make a big impact to your reach. This will all create further buzz and engagement about your activities.

www.thefoodmarketingexperts.co.uk

IF YOU WOULD LIKE TO FEATURE IN THE DELICATESSEN MAGAZINE PLEASE EMAIL

amber@thedelimagazine.co.uk

The

MEAT Counter

PAT GORMAN’S PORK PIES

WE MEET THE SISTERS WHO ARE TAKING THEIR FATHER’S PIE BUSINESS TO THE NEXT LEVEL...

24 The Delicatessen Magazine

he Gorman family has been making Pork Pies for over 80 years. The original recipe dates back to the 1930s when greatgrandma Elizabeth made the first pies. Both great uncle Pat and great uncle Jack had butchers’ shops in their hometown of Bloxwich. Pork pies were made in the back of the shops using Elizabeth’s recipe and sold to the community, alongside traditional butcher’s products of meat, faggots, tripe, etc. All meat was purchased from the Walsall abattoir, FMC LTD. until the family started their own abattoir early in the 1970s. That’s when their father, Pat Gorman, joined the family business. Pat Gorman left school with no qualifications and few expectations.

He started work at 15 at FMC ltd. By the age of 27, Pat was a thoroughly experienced slaughterman and butcher. He and his elder brother Sidney opened their own butchers’ shop in Samuel Street, Bloxwich and an abattoir in Willenhall. Pat would go to cattle markets and farms himself to select the animals that he would slaughter in the abattoir and sell in the family shops. Pat also made Pork Pies and scratchings in the back of the Butchers Shop, following in his uncle’s footsteps.

In 1974, he decided that the shop was no longer big enough to handle the quantity of scratchings and pies he needed to produce to meet customer demand, so he purchased the factory premises on Central Drive.

The company is still here today and has developed the original unit and expanded across a further three adjacent factory units as the business has grown. At the peak of the Black Country scratching trade Pat was using over 60 tonnes of pork rind a week, to meet demand. Pork pies were made alongside the scratchings until, the 1990s, Pat stopped making scratchings, ultimately to give Pat Gorman’s Pork pies centre stage.

The traditional artisan pies are made using the same conventional techniques of hand raising a shortcrust pastry, packed with quality pork, combined with a unique blend of herbs and spices, cooked to perfection, filled to the brim with gelatine and finished with a glaze. In addition to the classic pork pie, they also produce a range of speciality pies using a combination of top-quality ingredients that complement each other to expand the ever-growing range.

www.patgormanpies.co.uk

THE RANGE

There are many variants in the range, with a pie to suit any palate, from the classic pork pie to speciality pork pies, chicken ham & stuffing, turkey & Ham and many others through to a range of new innovative pies and of course my favourite, the game pie! What is evident is that there is a mixture of classics and modern variants. It’s great to see the flavour innovation here, as it would appear that there is a pie for any pie lover to get their teeth into. With a bunch of Great Taste awards throughout the years too, let’s just say that it is well worth a look at this brand.

SPECIAL OCCASIONS

Pat Gorman’s Pork Pies even cater to special occasions. Whether you are looking for a stand out product for an event you are holding yourself instore, or you want themed products for seasonal displays; the team can create personalised pies, wedding pies or any special gift pie can be made to suit your requirements to any quantity. They also offer a collection of gift boxes; from classic gift boxes to seasonal gift boxes, there are always new ones to choose from.

l One thing I really like about this company is that albeit some processes are automated as all food manufacturers would do, the pies are handmade and finished and each employee has their own unique way of doing this. On taste, the traditional large & small pies look and feel solid in appearance. Good crispy pastry filled with delicious pork and jelly to every gap in the pie. The range of speciality pies are look temptingly remarkable, with well thought out flavour combinations; they amalgamate both tradition and new perfectly. Well worth a taste.

Our Verdict

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A Taste of Hungary

An evening of the finest Hungarian Food and Drink

ON 2ND SEPTEMBER 2019, THE DELICATESSEN MAGAZINE ACCEPTED AN INVITATION FROM THE BEST OF HUNGARY. THE EMBASSY OF HUNGARY IN LONDON PROUDLY HOSTED A FINE DINING EVENING, AS A TRIBUTE TO THE RANGE OF 2019 GREAT TASTE AWARD WINNING HUNGARIAN PRODUCTS, PAIRED WITH HUNGARIAN WINES. The performance of Hungary’s agriculture sector is the result of incessant efforts at value-creation, and an unrelenting pursuit of quality. Agriculture has always been one of the key sectors of the Hungarian economy, and this is increasingly true nowadays. Agricultural output has been continuously increasing for the past six years, with arable crop production, animal husbandry and agrarian exports are all set on a firm trajectory of growth. In the future, the

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ever-closer integration of digital technology will aid Hungarian producers to increase food-production, while minimizing its environmental impact and mitigating the damage caused by climate change at the same time. Yet, being a small player on the world market due to the country’s size, you can trust that Hungary’s agri-food industry can be at its most competitive and best recognized by

focusing on GMO-free, organic, specialty and fine food products. That is the reason why Hungary has some of the strictest food safety regulations in Europe, and since 1 January 2012, the new Fundamental Law of Hungary enshrines the pursuit of a GMO-free agriculture. The Dinner was one of a kind, as it was built around Best of Hungary’s GTA winning products, highlighting the ingredients and their wide range of usage. On this special evening, we experienced a truly unique range of Hungarian delicacies, expertly crafted into fine food masterpieces. All of the products served were sourced directly from ethically minded, family-owned businesses, each dedicated to delivering healthy gourmet food from the heartland of Hungary straight to the plates of British consumers. The ingredients of the dinner were presented by Best of Hungary, the UK’s only wholesaler of premium quality Hungarian fine food, showcasing their range of Great Taste Award winner products. Throughout the dishes of the evening, 11 ingredients of GTA winning products that won 25 stars combined in 2018-19 were used. Each delicacy was judged and found worthy by an

“Hungary is the pantry of the Central and Eastern European region and the culinary arts and wine are certainly part of our national values. With our distinctive natural resources, the most fertile soil in Europe, our farms cultivated with care, we believe in outstanding quality foods, the true value of healthy and clean nourishment and take pride in farming, which is historically an important business for the country and a key part of our nation’s identity. Our gastronomy is based on the highest standard ingredients combined with innovative thinking and the latest technologies, to reach heights never seen before. Hungary is not only” The Spice of Europe” but a truly unique wellspring of wonders to be explored.”

independent panel comprising of the nation’s finest palates, including top chefs, food writers, influencers, food critics, restaurateurs and fine food retailers.

A group of talented young Hungarian chefs working in London, founders of the Turul Project fine dining popup initiative, prepared the five-course dinner, accompanied by a selection of outstanding Hungarian wines highlighting the country’s indigenous varieties were provided by Happy Hungarian Wines, and presented by a team of renowned sommeliers from Hungary.

Thank you once again to Monika and ‘Best of Hungary’ for the invitation to such a fabulous event and to Enikö and her team at the Embassy of Hungary in London so being such fine hosts. It has truly inspired us at The Delicatessen Magazine to look out for more Hungarian cuisine and wines and promote just how fantastic they are to our friends and contacts in Delicatessen and Farm Shops all over the. UK.

Thus, the event came about through close co-operation between the Embassy of Hungary, the Hungarian Ministry of Agriculture, Best of Hungary, Happy Hungarian Wine and Turul Project. The dinner also served as an award ceremony for the 2019 Great Taste Awards. Christabel Cairns, Commercial Director of The Guild of Fine Good, and Ambassador Kristóf Szalay-Bobrovniczky handed over certificates to representatives of the Hungarian producers. This year 71 awards were given to Hungarian products, including two of the highly prestigious 3*, awarded to a Lime Blossom Honey and a Grey Cattle Spicy Salami imported by Best of Hungary. We were taken on a mouth-watering journey through Hungary’s cuisine, a country called the “Pantry of Europe” and had our palates expanded with some of the best food and wines from Central Europe. Quote from The Agricultural and Environmental Attaché, Ms Enikő Magyar:

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English spirits with provenance and personality IF YOU ARE LOOKING FOR A RANGE OF ENGLISH SPIRITS THAT ARE GOING TO STAND OUT PROUD ON YOUR SHELVES, WILD KNIGHT DISTILLERY OFFER EDGY, STUNNING, UNIQUE PREMIUM BOTTLED SPIRITS THAT WILL HAVE YOUR CUSTOMERS MESMERISED AND WANTING MORE…

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ild Knight Distillery is the creation of husband and wife team (and food and drink lovers), Matt and Steph Brown. Their spirits journey began in 2010 when Matt travelled to Mongolia to be best man at his brother’s wedding. Vodka plays a central role in Mongolian daily social life and the traditional wedding day started by sharing a bowl of vodka. The drink was even included as part of the ceremony itself, which the guests (of all ages) shared! They had to pace themselves of course, but we’re pleased to report they did our nation proud in the England v Mongolia international vodka enjoyment ‘competition’! After this momentous occasion, Matt and Steph started looking into making their own vodka in 2014. With the desire to create a spirit that is the very best and purest that could be made; they wanted to create a vodka aimed at those seeking a drink to savour rather than guzzle. The ultimate vodka! Authenticity and the highest quality were crucial to them. They chose the Royal county of Norfolk’s finest barley as the base (even the Japanese use Norfolk barley when distilling their whiskies). It has been grown commercially there for over 500 years and the Iceni were brewing from wild barley when the Romans arrived. With the light sandy soil over chalk and the local maritime microclimate Norfolk

has to offer it is ideal for creating the highest quality barley. Amalgamating this with tight precision during the distillation process ensures the smoothest taste on the palate. As it warms up during distillation, only the purest heart of the distillate is retained for bottling. This ensures that all the headache-inducing elements and any harsh flavours are eliminated without the need for further filtration – essential for those customers who love these drinks as much as we do! Wild Knight English vodka is indeed a fantastic result! And the name? They wanted to encapsulate a spirit of adventure and the heritage of England. Matt and Steph think Wild Knight sums up all the fun, enjoyment and traditional English spirit that we wish from our vodka. In 2017, their drinks journey continued with the launch of Nelson’s Gold. This is a delicious caramelised spirit that has proved to be a real crowd-pleaser. Distilled by hand in small batches from the finest English

Our Verdict

barley, it is then blended with caramel from East Anglian sugar beet. Then in June 2018 they launched Boadicea Gin – Classic (blue bottle); a delicious, copper-pot vapourdistilled gin with botanicals dating back to Iceni times, includes notes of 3 different types of citrus, thyme and a real nod to Boadicea -nettle. Already receiving amazing feedback from lovers of premium gin. It is a smooth, sipping gin, but is also delicious with elderflower tonic, a slice of orange and a spring of thyme. Boadicea Winter (red bottle) then followed in the winter, and this April saw the launch of their distilled pink gin – Rosa, a delicious pink gin with subtle notes of peach and cherry.

producers and distillers, recognised for creating exceptional high-quality drinks, with their IWSC (International Wine & Spirit Competition) medals for their Nelson’s Gold® - Caramelised Vodka and their Boadicea Gin® – Classic. So, what does the future hold? Wild Knight Distillery will be launching their Ensign® Rum very soon. This will be distilled with molasses which they can trace back to the farm where the molasses are grown.

www.wildknightdistillery.co.uk

Wild Knight. Distillery are walking with their heads held high, and truly deserved. This year their spirits have won some great awards. Congratulations to the team for their Great Taste 1 star award for their Nelson’s Gold® - Caramelised Vodka. They have also joined the very best

ith their unique hand-polished pewter labels on all of their ultrapremium spirits, this is a brand ready to stand out above all the other spirits in your Delicatessen and Food Shops. With its distinct and beautifully unique bottles they will definitely invite your customers in to purchasing. This is also a brand that will not disappoint on taste, with its attention to detail during the distilling process, you are guaranteed re-sales from happy customers who, have enjoyed drinking these premium spirits. Wild Knight Distillery really do live up to their simple ethos – “we create authentic, premium spirits with real provenance and personality.”

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www.julianmartin.es

The Iberian Ham Masters LOOKING FOR AWARD-WINNING TRADITIONAL CURED MEATS THAT WILL IMPRESS YOUR CUSTOMERS? THE DELICATESSEN MAGAZINE MET WITH THE JULIAN MARTIN TEAM, AT THIS YEAR'S SPECIALITY AND FINE FOOD FAIR AND WAS SO IMPRESSED WE HAD TO SHARE THEIR PRODUCTS WITH YOU TOO. Julian Martin, created in 1933 produces a high-quality gourmet product combining traditional techniques with innovation. Prided as one of the big companies that have made history in the ‘chacinera’ industry, Julian Martin, third generation and current president of the brand spoke to us about how it all began and how it has evolved over the past 85 years from a small family business to a benchmark in the sector, selling products in 35 countries over five of the world’s continents. The first sausages were made in the wintertime, in an area traditional area of countryside. Julian tells us, his ancestors went into the trade of various products, maintaining business right up until the outbreak of the Spanish civil war. Unfortunately, on the day of the national uprising, his grandfather lost his merchandise, so had to start again from scratch. Thankfully with the desire and determination to succeed his hard work and commitment paid off.

The first factory, built with passion, offered their customers the best Iberico Ham of Guijuelo, Julián Martín, has always been able to guarantee the traceability of their Iberico products, right from the field until it is served at customers’ tables. Under strict supervision that certifies the racial purity of their Iberico pigs, the method of feeding, the correct slaughtering and an optimal curing process means quality is guaranteed. Today, the Julián Martín Group has its own livestock and farms, as well as a slaughter plant and several specialized production facilities located in Guijuelo (Salamanca) and the Alentejo region (Portugal). In this way, the con-

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trol of the complete production cycle is maintained, guaranteeing the quality and homogeneity continues even over the expansion of the company over the past 85 years. Julian Marton produces and sells the finest quality hams and sausages from Ibérico pigs, which as you surely know, are recognised around the world as the most exquisite pork products available. They cover the whole of the Spanish market (with customers as reputable as El Corte Inglés, one of the best-known brands in Spain, to whom they have been supplying their products to for more than 40 years), As well, they also sell their meats abroad to places such as; Colombia, Mexico, Italy, France, UK and Japan. In the UK they are currently present in restaurants such as Boqueria Tapas and Eneko, through their distribution partners. What is interesting to know is during the drying-ageing process, the meat loses a large part of its fat, leaving the meat dry but permeated with fat. Salt, pepper and paprika are almost always added before being stuffed into gut casings, but like the Lomo Ibérico, each pork butcher can bring his personal touch: of garlic, and/or other spices. The recipe for Julian Martin’s Iberico cured sausages is a secret that has passed down through 3 generations.

SO WHAT MAKES JULIAN MARTIN’S MEAT APPEALING TO FARM SHOPS AND DELIS?

In addition to considering themselves specialists in Iberico products for more than 85 years, the secret of their success is in using the Alentejano breed, considered the purest variety of

Iberico in existence. Julian Martin are proud to keep the old traditions alive, such as keeping the salting process done manually with natural sea salt; also the natural curing conditions for all of their products are the same as when they first started many years ago.

Julian Martin are also excited to share that they are among the Great Taste winners of 2019. Out of 12,772 products sent in from over 100 different countries, Julián Martín Guijuelo, Spain was awarded a 3-star Great Taste award, for its most-delicious Acorn-fed Ibérico Cured Presa. This is a cold cured meat that contains only presa (the cut found between the top of the shoulder and the loin). It is made from Iberico pigs raised on a diet of acorns during the Montanera season (when the mature acorns fall from the trees). Presa is also a very high quality, distinguished meat with a high concentration of muscular marbling, much like Acorn-fed Iberico ham.

“A great looking piece of cured meat, with striated marbling of fat and a deep crimson colour. On the nose, it promises much - sweetness, meatiness, savoury depth. And it delivers. The cure subtly underpins the sweetness and melting tenderness of the pork. Long-lasting, deeply satisfying flavours here.” Great Taste Award Judges.

I would like to share that Julian Martin are pioneers in showing the public the secrets of the production of Iberico through their tours. ‘Jamonturismo’ is the ultimate experience for devotees of the famed Iberian ham. Think of it as wine tourism for carnivores!

IAN & ALICE EVANS COLUMN

A WARM WELCOME TO BROAD BEAN DELI country that, for me, on the large are coffee bars or sandwich outlets, we make sure we emphasise the full word ‘delicatessen’ as its more descriptive of what we actually are.

i, my name is Ian Evans and together with my wife Alice we own Broad Bean Delicatessen, in Ludlow, Shropshire. Broad Bean, as a store, has graced Broad Street since 1977, our landlords – the ‘creators’ – opened the shop with 3 sacks of rice and some oats. Since then it has grown and changed, evolved I guess you’d say, as the shopping habits have changed. We bought the shop in May 2016 having moved from Norfolk, where I had been butcher on the Sandringham Estate and Alice a deputy head of a special needs school. The shop was tired and in need of a little TLC; it had slipped away from the delicatessen history and had a large range of supplements, vitamins and cosmetics. I saw the potential for it to a be proper delicatessen, the likes I remember seeing on streets as a child in the eighties and early nineties, the likes of Wally’s in Cardiff were and still are an inspiration to what we offer. Setting out to change the direction of a retail premise is a risky business, especially as we hadn’t owned a shop before, but we knew that it was the right shop for us and luckily for us, Ludlow has a great food history. There are currently no Michelin starred restaurants in town but the legacy that remains means that people know about the passion and enthusiasm that the region has for food. There are plenty of ‘delis’ dotted all over the

Both myself and Alice love to cook, we’re not fancy ‘cheffy’ people, we cook good wholesome food and love to talk to customers about what they are cooking. My background in butchery has taught me to learn about how different products can be used in different ways, so if someone comes in for something specific for a recipe and we happen to not have it, we engage in conversation about how they we planning on using it and find a workaround, an alternative, which we are likely to have. Product knowledge is fundamental to the success of shops like ours, coupled with great customer service and we feel like that’s the start of a lovely shop to be in.

We have created a small kitchen on-site, where we can bake quiche and loaf cakes as well as Welsh Cakes (my mum’s recipe!), soups and salad bits during their respective seasons. We work with local grocers to help them minimise their wastage; for example, taking slightly soft seemingly unsellable tomatoes, and creating beautifully deep flavoured soup. Mince pies are obviously next on the horizon, we make our own mincemeat in-store and so they will be gracing the shelves very shortly. www.broad-bean.co.uk

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THE DELICATESSEN MAGAZINE

IS PROUD TO BE PARTNERED WITH THE

LEISURE FOOD & BEVERAGE EXPO 2019!

THE DELICATESSEN MAGAZINE ARE DELIGHTED TO BE PARTNERED WITH THE LEISURE FOOD & BEVERAGE EXPO. THIS YEAR, THE EVENT WILL BE MAKING ITS DEBUT AT THE NEC IN BIRMINGHAM ON 6TH & 7TH NOVEMBER, SO GET INVOLVED IN THE SHOW THAT WILL TAKE YOUR REFRESHMENT OFFERINGS TO THE HIGHEST HEIGHTS! These two days will be full to the brim with the most fantastic opportunities to make your hospitality offerings stand out from the crowd. With an array of seminars, live product demos, exhibition stands, and networking opportunities, we hope to capture your imagination with the possibilities your business holds. Discover the newest products, services, and trends in the world of refreshments, way before your competitors. Become inspired, and seize the endless opportunities on your doorstep, so you can take control of the future of your hospitality business.

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This cutting-edge event provides hospitality owners with 50 eyeopening seminars, 150 hand-picked exhibitors and unrivalled networking and business opportunities. Hear from the experts about ways to move from plastic to paper to keep up with the sustainability trend, and how to become the next big brand, next to McDonalds and Starbucks. Your FREE ticket provides access to all of these opportunities, so don’t miss out! The Leisure F&B Expo is not alone, as your ticket also enables you to have a browse around our adjoining shows, which may be of interest to you. These complementary exhibitions include the Family Attraction Expo, Holiday Park & Resort Innovation, and the award-winning Farm Business Innovation Show and Country House Business Innovation Show. By exploring everything these five shows have to offer, you’ll have access to the largest array of leisure, tourism, and hospitality experts, all under one roof, for all your diversification needs!

WHO SHOULD VISIT THE LEISURE FOOD & BEVERAGE EXPO? Thinking about attending the Leisure F&B Expo, but not sure if it’s for you? We assure you; all are welcome! Read more to see why... It may seem as though the Expo only welcome’s those in the food and drink industry through the doors of the Leisure F&B Expo. But you’d be mistaken! All companies and individuals from any and every sector are welcome, just as long as you offer food and drink, or are thinking about doing so in the future. The Leisure F&B Expo is just weeks away now, and is the perfect venue for food and drink executives, managers, and directors, from any and every sector, to get inspired! et your FREE ticket to the show to discover the newest and best ways to draw in customers through your doors and boost profits, just through food and drink!

CATERING COMPANIES To stay on top of the constantly changing consumer market, your catering company must stay on board with the trends! Whether it be veganism, sustainability, or anything else in between, the Leisure F&B Expo showcases the companies who are keeping up with what consumers want. Take a leaf from their book, and invest in what they have to offer, to boost your catering offerings, and keep your users happy.

ENTERTAINMENT AND AMUSEMENT SITES

Companies from across the entertainment and amusement industry are welcome, including family attractions, such as museums, theme parks, arcades, carnivals, zoos, and so much more! Every single one of these places, as you well know, provide food and drinks for visitors. Keep up with the trends, and provide trendy offerings to make sure your customers keep coming back for more. Don’t lose to your competitors, and provide the refreshments that your customers want!

HOLIDAY PARKS & RESORTS

On a similar vein, the Leisure F&B Expo also welcomes individuals from companies like holiday parks and resorts, who work tirelessly to please customers with the latest and best food and drink options. Whether it be buffet food or restaurant delicacies, pub classics or fizzy drinks, vending machines or hotel room freebies, the list of refreshment options is endless!

The Leisure F&B Expo will expose you to some of the latest food and drink trends to take on, in order to please your customers. That said, it’s not just new ideas but also classic favourites

like slushies and coffee, that you can get a hold of at the expo to add to your hospitality offerings.

EVENTS AND FESTIVALS

Food and drink organisers and Scouters from events and festivals will also be completely welcome through the NEC doors. As festivals organisers and event holders, you require tasty food and drink to serve to your visitors and guests. After all, food is the way to anyone’s heart. At the show, you’ll be inundated with food and drink options to excite the ever-changing consumer market. Don’t miss out on the chance to get inspired, and make new contacts with business companions, very soon!

RETAILER OUTLETS

Are you retail outlets and shopping malls, then don’t think that you’ve been forgotten, You will always require refreshments for those avid shoppers. Anyone who knows anything about shopping will know that it gets a little tiring from time to time, and a food or drink break is essential.

By discovering some of the most popular consumer trends, and meeting the people who sell them, face-to-face, you can find new ways to please your visitors. What’s more, you could even get a hold of some on-site deals from the exhibitors, who will be treating their investors with limited money-saving opportunities!

OFFICES

Did you know that one of the best ways to boost productivity in your office is by providing on-site catering? Well, it’s true, as on-site catering has been proven to increase employee happiness and quality of life, which improves work ethic! By meeting and greeting an array of catering companies at the Leisure F&B Expo, you could get one step closer to the ultimate working environment. Investing in your companies’ future has never been easier.

Whatever reason for visiting, the team at the Leisure Food & Beverage Expo. will be looking forward to welcoming you on the 6th & 7th November at the NEC, Birmingham, To register for free tickets, simply visit www.leisurefb.co.uk

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SPECIALITY & FINE FOOD FAIR 2019 A Culinary Celebration of Twenty Years of Success Speciality & Fine Food Fairâ&#x20AC;&#x2122;s Anniversary Edition Exceeds Expectations

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Product innovation; new solutions; ethical; sustainability; meat substitutes; charitable initiatives and a smattering of special guests made the 20th Anniversary edition of Speciality & Fine Food Fair go with a bang when it returned to Olympia last week. A wealth of retailers, buyers, chefs, independent business owners and the BBC all headed to West London for the celebrations. The Fair proved to have a magnetic draw for those looking to discover the latest trends and innovations in the world of artisan food and drink. Visitors enjoyed three days jammed packed with sampling, new launches, industry insights and the opportunity to meet face to face with over 700 passionate producers spanning a broad cross section of categories and from all around the world. 59% of suppliers had chosen to exhibit at the Fair for the first time, reflecting the reputation it has built over the years for being an unrivalled, quality platform for new product launches. In turn, a new vetting process ensured that suppliers met with high calibre, targeted visitors, enabling them to build meaningful contacts and long-standing relationships. Stefano Cuomo, Managing Director, Macknade Fine Foods commented;

“The Fair is critical to Macknade as a whole, not only to understand the flows and trends of our industry, but to find new products and engage with our suppliers and peers…the independent sector can be dangerously insular, so taking the time out to lose yourself in an event like the Speciality is absolutely essential.”

ETHICAL TO THE CORE Demand for ethical food and drink has grown 16.3% in the past year, brands offering provenance and ethics to build consumer trust and loyalty had a strong presence on the show floor. In the Food For Thought session ‘Local Heroes – Your New Source of Revenue’, Claire Brumby, James Golding, Group Chef Director, The Pig Hotels, John Shepherd, Partridges, Rupert Ponsonby, R&R Teamwork and Co., and Thain Coventry, Milk & More discussed brand storytelling focused on sustainability and the key benefits of sourcing locally. On the vibrant Savour The Flavour stage, Steve Walpole hosted ‘Decreasing Food Waste – How to ComplEAT’, by cooking with food that would have otherwise gone to waste, demonstrating to the audience that it can still taste spectacular. Group Chef Director, James Golding

noted;

“Sustainability is all also about community, with people sourcing and sharing products with their neighbours and local community.” Whilst Thain Coventry commented;

“Mindful consumers need to feel good about what they’re buying. We’ve also seen this group return to buying what they need and making considered choices in a bid to live more sustainably.” Companies flying the flag for sustainably sourced produce included The Phished Fish with its sustainable Scottish salmon, slow cured in whisky and smoked in small batches over oak chippings. Newcomer, British Herb Kitchen, showcased delicious herbs that have grown in Britain for centuries, but until now have been the closely guarded secrets of chefs and rarely seen in supermarkets. Lovage, sorrel, wild garlic and lemon verbena were among those being revived in its range of ‘paint’ marinades. Two Farmers made a triumphant return to the show having launched there last year. The first sustainable crisp brand who use 100% compostable packaging make handcooked crisps from their Herefordshire grown potatoes using renewable energy and local ingredients. Founder, Sean Mason comments;

“This year, our publicity has been growing momentum. We’ve made some great leads returning to the show again and there’s a great atmosphere in the Discovery Zone.” The Fair’s dedication to sustainability was reflected by its ongoing partnership with City Harvest, London’s leading food distribution charity. This year, 2.6 tonnes of surplus food was donated by exhibitors, the equivalent

of 6179 meals which were passed on to more than 170 organisations such as homeless shelters and after school programmes.

VEGAN UPRISING

Brands innovating vegan and plant-based products made up 17% of all exhibitors. Among those at the forefront of vegan product innovation were Grecious Ltd. with its premium Tahini and flavoured vegan Tahini spreads. Event Manager, Elena Attanasio, selected the brand as one of her top three artisan picks from the Fair. Iliana Kapragkou, Co-founder of Grecious, commented:

“This is our first time at Speciality & Fine Food Fair and we’re delighted to have taken orders! It was also great to be chosen as a top artisan pick on the Savour The Flavour stage. It meant that lots of additional people got the chance to taste our Tahini, many of whom then came to our stand.” While Naturinni launched a ‘Vegan Bacon’, made with a vegetable called eddoes. Kate Percy’s Go Bites showcased natural energy balls and promoted its 5 x 2025 mission that by 2025, every child should be able to cook 5 simple, nourishing recipes by the time they leave home. Sophie Davies, Buyer, Planet Organic commented;

“We thoroughly enjoy attending Speciality & Fine Food Fair as it offers a broad and carefully curated range of suppliers from organic to artisan and innovative startups. As always, we are looking for new and innovative products that tap into the current trends in wellness, offer a point of difference to our existing range and also it’s a great opportunity to catch up with our existing suppliers.”

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national 6pm o’clock and 10pm news.

PITCH LIVE! AND FRESH DISCOVERY AWARDS REVEALED THE BEST

BUZZ AROUND THE BAR The Drinks Cabinet made a triumphant return with producers showcasing a host of beverage innovation, a trend seen across the Fair. The whole Fair came together for a celebratory daily Happy Hour featuring wines from Best of Hungary, Luscombe Drinks, Belgian beers from Sulzbacher and Brasserie Du Bocq and food from Delicioso – The Spanish Food Company.

Brands innovating in the drinks sector included Noveltea, one of Soraya Gadelrab, Portfolio Director, top artisan picks. The only alcoholic tea in the world blends the highest quality loose leaf teas with a range of expertly crafted spirits to be served as iced tea or as a hot toddie. Also innovating in the alcohol-free sector were Freestar with its premium alcohol-free beer made with a unique blend of hops, citrus and malted barley.

IMPORT AND EXPORT – HOT ON THE AGENDA

The importance of international relations was proudly on display, as this year’s Fair served up a host of country pavilions dedicated to showcasing the best of Mexico; Greece; Spain; Italy; South Korea; Zimbabwe; South Africa; Serbia; Belgium; France; Netherlands and Portugal. Specialist importers and distributors, Cibosano, offered visitors a taste of Italian flavours including Dolce & Gabbana branded pasta and panettone, including Sicilian Confectionery from Fiasconaro and the first Italian Deli in the UK, Fratelli Camisa. While at the Mexico stand, hosted in partnership with MexGrocer, chefs cooked up a storm with live tortilla making sessions, as well as mixing up the ultimate Bloody Marys. The

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South Korean pavilion showcased traditional doenjang from Jangmaeul, a naturally fermented soybean paste, as well as luxury confectionery from Shinhwadang Confectionery Co.

While at Savour The Flavour, Steve Walpole went head to head with Hamila Ferreira in an international cook off using ingredients inspired by Moroccan flavours including chickpeas and blended herbs and spices. Special Guests

SPECIAL GUESTS WHO CAME TO JOIN THE CELEBRATIONS INCLUDED: • •

• • •

On Tuesday visitors were treated to an appearance by renowned Italian Chef Gennaro Contaldo who took a tour of the Italian pavilion Channel 4’s Jasmine Harman, Brand Ambassador of The Brook Vegan Foods, supported the brand as it showcased its new range of frozen vegan ready meals using premium ingredients Jamaican High Commissioner came to support Caribbean food & drink brands in particular Marshall and Brown Ltd Sri-Lankan High Commissioner came to support businesses promoting cuisines from the vibrant region including Robert Wilson Family Teas Canadian High Commissioner attended the Fair

The importance of the food and beverage sector to the UK economy was highlighted by the attendance of a BBC film crew on Sunday. Business Editor, Simon Jack, interviewed several exhibitors regarding their Brexit preparations, in light of the launch of the government’s £100m ‘Get Ready for Brexit’ marketing campaign. The BBC broadcast the coverage on the

Each day the semi-finalists of the Pitch Live! Initiative were invited to pitch their product to an impressive line-up of expert judges with the award of a free stand at the 2020 edition up for grabs. In an interesting twist, the finalists from the three days were all drinks brands, including day one winner, Beeble, with their sensational honey whisky made with honey sourced from their 130 hives in Wiltshire. Tapping into the growing ‘no and low’ market, day 2’s two’s winner was GIMBER with its new alcohol-free, organic drink made with the finest Peruvian ginger for a drink with bite. The overall champion, selected on the final day, had presented his pitch to the panel moments earlier. Dutch Tulip Vodka impressed the judges with their premium handcrafted vodka made with 350 tulip bulbs. Pitch Live! proved to offer a valuable platform to the shortlisted finalists as Jo Cuvelier from GIMBER explains; “Speciality & Fine Food Fair is a great event for networking. We were delighted to have the opportunity to present our product to the esteemed panel.”

The final round of judging of the Fresh Discovery Awards took place live at the show where an expert panel including Stefano Cuomo, Managing Director of Macknade Fine Foods

and Vhari Russell, Managing Director of the Food Marketing Experts, crowned African Snack brand, Sankofa Snacks, the winner for its innovative range of plantain chips. Based in Ghana, West Africa, the team create authentic and nutritious alternative snacks using premium, quality, natural ingredients from around the region. The range includes five flavours and the brand has a mission to ‘develop, grow and share the African cultural narrative through the creative arts with The Sankofa Revivolute Project™ supporting individuals and organisations in the African creative arts.

SHAPING THE INDUSTRY

Speciality & Fine Food Fair has been at the forefront of shaping the industry for two decades. As part of the 20th Anniversary celebrations, a special area hosted an interactive picture wall where visitors were invited to predict the biggest issue or trend to impact the industry over the next 12 months. These were some of the suggestions: Sensory experiences; English whisky; food waste; food to

go; insect-based foods; eco-friendly packaging and Brexit were among some of the predictions.

LOOKING AHEAD

As well as offering a free drop-in clinic delivering personalised advice on claiming R&D Tax Relief to producers, Signature Tax also introduced the Fair to 11-year-old vegan entrepreneur, Omari McQueen, the CEO of Diplicious Ltd and future star of the food world. Elena Attanasio, Event Manager, concludes;

“The 20th Anniversary edition of Speciality & Fine Food Fair was truly exceptional. Across 3 days we saw trends unfolding, products taking shape and an industry in exciting transition all brought together under one roof. From emerging to established brands, we were treated to a wealth of innovation and inspiration into the latest food & drink products on the market – it was nothing short of amazing.”

Speciality & Fine Food Fair will return to Olympia, London from 6th – 8th September 2020. Stay up-to-date with the latest news https://www.specialityandfinefoodfairs.co.uk/ Follow Speciality & Fine Food Fair: Instagram, Twitter, Facebook, LinkedIn 5 The Delicatessen Magazine 37

Five new Christmas gift packs for food lovers

Premium West Country condiments producer, The Bay Tree has revealed its retail Christmas gifting lines for 2019. The new range of five features a selection of its best-selling chutneys, pickles and jams in limited edition, festive packaging; designed to be the perfect present or stocking filler for condiment connoisseurs.

Having grown up making delicious preserves with her mother, The Bay Tree’s founder, Emma Macdonald, has a passion for discovering exciting and innovative flavours that saw her travel the world as a chef, before launching The Bay Tree. Today, The Bay Tree produces over 150 products at their Devon-based BRC grade A accredited production facility. Now they have added five new limited edition, festive packaged products for Christmas.

Celebrating 25 years since founding The Bay Tree, trained chef, Emma Macdonald is passionate about making the ordinary extraordinary. The continued popularity of its Christmas

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lines each year marks the brand out as a festive retail essential.

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Emma explains:

“Christmas is a time for celebrating our love of food and drink. Retailers can capitalise on this key sales period by offering giftready packs of some of our favourite recipes and best-selling preserves.”

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THE RANGE •

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My Marmalade Lovers Gift Box Award-winning Seville Orange Marmalade – the ideal sweet treat.

(113g. Case x 6 trade price £10.20. RRP £2.50)

My Chilli Lovers Gift Box 100g of pure hot chilli delight – add a spoonful to sauces for a fiery kick

(Case x 6 trade price £10.20. RRP £2.50)

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My Pickle Lovers Gift Box A classic pickle recipe for lovers of cheese.

(100g jar. Case x 6 trade price £10.20. RRP £2.50)

Sweet Jar Gift set A selection of three mini jars; Really Raspberry Jam, So Strawberry Jam, and Seville Orange Marmalade

(3 x 113g. Case x 6 trade price £27.00. RRP £7.50)

Savoury Gift Pack Perfect for jazzing up a Boxing Day feast with cheese and cold meats including: Hot Chilli Chutney, Award-winning Gloriously Garlic Pickle, and Perfectly Punchy Piccalilli

(2 x 100g, 1 x 105g. Case x 6 trade price £27.00. RRP £7.50)

www.thebaytree.co.uk

COLSTON BASSETT – BAKED EGGS Have a leisurely weekend brunch on us... Relax and share an informal meal with your nearest and dearest. Take a tip out of the Spaniard’s recipe book by serving baked eggs with chorizo, peppers, tomato, smoked paprika and a crumbling of Stilton. It’s a one pan wonder! Perfect drinking partner: Fresh orange juice or a spicy Bloody Mary INGREDIENTS: 1 large red onion 2 cloves of garlic – crushed 1 red pepper – roughly chopped ½ tsp smoked paprika 100g chorizo – diced Handful of fresh cherry tomatoes 4 medium eggs 50g Colston Bassett Stilton Salt and freshly ground black pepper to taste Fresh chilli and parsley to garnish METHOD: • • • • • • • •

Preheat oven to 200°C/180°C fan/gas mark 6 Heat the oil in a non-stick, ovenproof frying pan Add the onion and stir over a medium heat for 4-5 minutes until soft Add the pepper, garlic and paprika and continue to cook for 2 minutes Add the tomatoes, chorizo and seasoning to taste Crack each of the eggs into the pan and crumble the Stilton over the top Transfer the pan to the preheated oven for 10 minutes or until the eggs are set Scatter over the parsley and chilli and serve with crusty bread

VARIATIONS: Add a can of chickpeas to make a more substantial meal. www.colstonbassettdairy.co.uk The Delicatessen Magazine 39

The Importance of Stocking Seasonal

rom Easter to Christmas – many more businesses are showcasing seasonal ranges each year. But is it essential for Farm Shops and Delicatessens’ to stock such products and how can you get it right?

There are two significant outcomes that almost every retailer will be all too familiar with when it comes to stocking up for a season: 1. Having too much stock will result in products being left over after the season, resulting in a waste of capital tied in dead or slow-moving inventory, while …

2. Having too little stock will result in products running out before the end of the season, which in turn results in lost sales

Retailers have long used seasonal events as an opportunity to boost sales. Successful events-based retail will be driven primarily by a retailer’s agility and ability to react to the external environment, the flexibility of its supply chain, and of course, it’s relevance and resonance with customers. Moreover, the latter will be enhanced by regionalisation and personalisation, as well as a more innovative approach to events that seek to create a better emotional connection with today’s consumers. “Against a backdrop of home delivery, self-scanning and online interactions there is a huge opportunity for retailers to make more of this fundamental need to share and engage amongst consumers, to create some fun and interest.” – Martin Hayward Hayward Strategy and Futures Starting at the beginning, one can take space into account when forecasting and planning for initial allocations. After this, space will determine the replenishment process. Simple, right? The important part is then to follow up and update forecasts according to sales. Then, when the

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season draws to an end, the space that has been given over to seasonal products will need to be reduced based on the forecasts and in line with the planned ramp-down. This is especially important when your stores are all different shapes and sizes, and all have unique sales volumes.

Initially, you might choose to allocate only a single space for your Christmas chocolates. There’s no need to go all out from the beginning (but it does offer those who like to get their Christmas shopping done early a chance to do so). Then, as the season starts to get into full swing and forecast sales increase, you might well decide to expand to multiple locations; displayed on shelves, endcaps, tables etc. Typically, there’s a pronounced sales peak (hooray), after which the season starts to draw to an end and forecast sales decrease. Naturally, this is when you reduce the space, leaving, for example, chocolates only at strategic locations. This way, when the season finally ends, you won’t have taken up unnecessary space or be left with unsold products. This, of course, is not the only benefit that comes from optimizing your space planning; not by a long way. We all know that every store must try to offer a subtly different experience to customers; the main elements for a store are the same, but the store and display layout might be different, for example. The good thing is, there will be particular display locations where Christmas products won’t just get noticed and sell more, but they’ll also drive sales of other products elsewhere in the store. HOW SO?

Many of your consumers visit stores with a specific goal. As retailers, you often talk in terms of ‘shopper missions’. So, given that people are very responsive to visual cues, it’s highly useful to tie in

additional items that may relate to likely shopper missions. A display of Christmas chocolates doesn’t just say ‘chocolate’, it says ‘Christmas’ too. This means a customer buying Christmas chocolates might be on a mission to buy everything they need for a Christmas eve dinner with their family. The purpose might include buying something for their mother in law, finding Christmas gifts for co-workers, and so forth. So, consumers are potentially very much open to suggestion regarding other purchases as well, especially those related to their shopper mission(s). And in the context of a Christmas mission that means everything from hams, a goose or a turkey and seasonal vegetables to chocolates, food and drink gifts or decorations, and so forth. So, organizing displays with this in mind can often make sense.

This is also where it becomes interesting. The way a good space planning solution works is that it not only analyses how different locations or spaces function within a store, it also calculates how to maximize revenue from those locations. That means, for instance, ensuring that higher-margin items are placed where they’re more likely to sell while ensuring that the sorts of products that regular visitors to that store buy, also get adequately represented on the shelves. So not only can you increase your seasonal sales but also boost sales for your regular assortment.

It doesn’t have to be difficult At the beginning of a season, as a store, you will generally designate and build promotional areas or displays for campaign products, but towards the end of the season this space will be reduced, and the other products will start to take the place of the previous season’s stock. A Christmas season where you know you’re making the most of your space so you can concentrate on other things, above all on your customers.

WE HAVE TEAMED UP WITH TO DISCUSS THEIR SEASONAL PRODUCTS ON OFFER FOR THIS CHRISTMAS AND WHY THEY FEEL THESE WOULD BE A FANTASTIC ADDITION TO ANY FARM SHOP OR DELICATESSEN’S SEASON DISPLAY THIS YEAR…

LIMITED EDITION WINTER TEAS teapigs’ range of limited-edition winter blends are back – and this time they’ve brought a friend! Stockists can now offer teapigs’ chocolate orange tea alongside the returning familiar flavours of glühwein and spiced pear.

“Offering seasonal specials encourages people to try something new on a weekly or monthly basis and shows a vibrancy in your menu which will please customers,” says Louise.

“These super tasty, naturally caffeine-free festive blends are perfect winter warmers to add to your menu or shelves. Be transported to a German Christmas market with our take on glühwein - packed with warming fruit & spices synonymous with mulled wine. Or enjoy a blend of sweet pears, warming spices and a great big dollop of festive feels, get ready to initiate full-on hibernation mode with spiced pear - our ultimate winter warmer. Alternatively, our super zesty chocolate orange is a flavour known all over the world and makes for a full-on velvety cuppa.” RRP £3.99 10 tea temples per box/6 boxes per case.

teapigs’ TEA ADVENT CALENDAR Hands down the most highly requested item in teapigs history, the UK’s leading premium tea company are THRILLED to reveal that the hugely popular teapigs advent calendar will be returning to shelves in time for Christmas 2019! “We’ve seen a big boom in premium advent calendars in the luxury goods industry over the last couple of years and based on the success of last year’s teapigs calendar we just had to make another one,”

The 2019 teapigs advent calendar has a new design and a lower RRP of £29.99, which makes it a great way to boost basket spend pre-Christmas. With 24 teas in total, it’s the perfect advent calendar to keep tea fans going through winter and a must-have for teapigs everywhere!

says Louise Cheadle, teapigs co-founder and tea taster.

“24 days of teapigs’ allows tea lovers to don their tea tasting hat, and slurp their way through a new blend every morning in the run-up to the big day. As well as some old favourites, you’ll also get the chance to try out more of our unique blends and discover our new range of feelgood teas. We’ve even thrown in a super special festive treat for you to enjoy on Christmas Eve. “

www.teapigs.co.uk

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BECOME B-CORP CERTIFIED teapigs are incredibly proud to announce that they are now officially a B Corp; joining a wonderful global community committed to using business as a force for good. B Corp is about purpose and the overall positive impact of a company. Rather than focusing on a product, B Corp analyses a company’s impact on its workers, customers, community, and environment. To become B Corp certified, companies are assessed, audited and have to meet the highest standards of social and environmental performance, accountability, and transparency.

“We’ve always tried to do the right thing, from having plant-based tea temples, giving back to tea growing communities through our ethical scheme and striving to make teapigs HQ a great place to work – so joining the B Corp community felt like a natural step for us,” explains Louise Cheadle, teapigs co-founder and tea taster.

“As a business, we have a responsibility to use our platform and product as a source of good. We’re incredibly excited to join over 2,500 brands globally who share this vision, and we’re certain that this is the start of something BIG. We’re really happy that we’ve certified as a B Corp. We’ve always done our best to be the greenest tea company, to give back to the communities that bring us our tea and the community on our doorstep in Brentford and to make teapigs a great place to work. Having the B Corp certification really ensures that we will continue to meet high standards in these areas and to keep doing better and better things”.

teapigs turns 13 years old! It’s teapigs 13th birthday on 6th November and to celebrate they’re holding their 7th free tea day. Over 250 teapigs stockists will be taking part and giving away free tea at their cafes and delis in over 15 countries, and in the UK, teapigs will be “popping up” at various city locations handing out tea. In the UK alone they will be giving away over 120,000 cups of tea – wowzers! Here’s how you can get involved.

A café or deli near you

Over 250 UK teapigs stockist locations are joining their party, so go on, pop in, say hello, grab your free cuppa and make a new friend! You’ll know if they are involved because there will be BALLOONS EVERYWHERE!!! Visit www.teapigs. co.uk in the weeks leading up to 6th November to find your local teapigs stockist.

“It’s been great to see how enthusiastic the trade have been in response to our Free Tea Days over the last 7 years. We’ve received some fantastic photos from them over the years, not only sharing free teapigs tea with their customers on the day but also clearly enjoying themselves! Taking part in teapigs Free Tea Day is a great opportunity for the trade to engage with their customers – new and existing – and offers a point of difference from other businesses in the area. It’s also an opportunity to upsell other items on the menu – who can resist a slice of cake with a cuppa? It’s not every day that customers will be treated to a free cup of teapigs so it’s in the trade’s interest to drum up the publicity and take part in the biggest teapigs tea give away of the year.”

teapigs free tea day is not to be missed, so pop it in the diary now and join in on the fun on 6th November and don’t forget to be social @ teapigs #teapigsfreeteaday

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NOT YOUR AVERAGE PASTA

NOT YOUR AVERAGE PASTA SAUCE

NOT YOUR AVERAGE PESTO

Contact Garofalo UK for your local distributor 01438 813 444 info@garofalo.co.uk www.pastagarofalo.it

NOT YOUR AVERAGE OLIVE OIL