Essential Café - October 2013 issue by Essential Café

EssentialCafé MAGAZINE

INSIDE

A fresh approach to the industry

ETHICAL TRADING: SUSTAINABLE AND ENVIRONMENTALLY SOUND SOLUTIONS

October 2013 issue

SOUPER SUGGESTIONS: WARM UP YOUR TAKINGS THIS WINTER

CASE STUDY: EUPHORIUM BAKERY LIGHTS UP THE CITY

EssentialContents Project4_Layout 1 17/10/2013 11:16 Page 1

EssentialCafé MAGAZINE

INSIDE

A fresh approach to the industry

ETHICAL TRADING: SUSTAINABLE AND ENVIRONMENTALLY SOUND SOLUTIONS

October 2013 issue

SOUPER SUGGESTIONS: WARM UP YOUR TAKINGS THIS WINTER

OCTOBER 2013

CASE STUDY: EUPHORIUM BAKERY LIGHTS UP THE CITY

Burco cover.indd 1

CONTENTS

22/10/2013 14:03

REGULARS

13-19 Ethical & Sustainable Products

3 Editor’s Comment

Essential Café takes a look at the growth in ethical markets

Essential Café’s editor Simon King on the strength of independent operators

21 Rainforest Alliance

5-8 Essential News A cornucopia of café centric news

31-35 Essential Barista A round-up of barista news from the UK and further afield

36-37 Essential Case Study

Follow the Frog and help protect the environment

22 H2O Direct H2O Direct launches HF-SP vending water filters

23 Caffe Society The recently launched CS range of bean-to-cup machines

The Euphorium Bakery, Threadneedle Street, London

24-25 Glen Dimplex Professional

46-47 Counter Culture

The Burco brand has introduced a new generation of UK made water boilers

Essential Café talks to Kevin Latouf, co-owner of BLACK WHITE RED in Winchester, Hampshire

55-60 Essential Products Delicious deals to try on your customers

Appliances

26 The European Coffee Symposium This Blue Ribbon Event Approaches

28-29 Barista Bible

60 Essential Q&A

Get some skills!

Stefan Boehm of Brickworks Coffee and Bread takes on the Essential Café Q&A

30 Essential La Cimbali

61-65 Essential Contacts Find what you are looking for, fast

GOURMET SYRUPS FROM THE FRENCH ALPS

BLACK FOREST

(FOR BONFIRE NIGHT AND BEYOND) Ingredients: - 7oz of Let’s Chocolaat (liquid chocolate) - 3 shots of Routin 1883 Cherry Syrup - 1883 Chocolate Sauce - Whipped cream - Cocktail Cherry - Cocoa Method 9oz glass; 2 shots of the Routin 1883 Cherry syrup into glass Steam the Let’s Chocolaat pour slowly over the cherry syrup using a spatula. Drizzle the last shot of Cherry syrup over the drinking chocolate Garnish and serve with a long spoon, enjoy!

Nick and Giuseppe Iannelli power ahead with the assistance of La Cimbali

39 Essential Pure Caffe Great coffee and Great Support

FEATURES 10 Essential Recipe Tear and Share Courtesy of NEFF

41-42 Essential Pod Machines Capsules come to the rescue

49-51 Essential Soups

11 Butterware

Liquid assets for your autumn/winter menu

Get noticed and get organised with this ordering and labelling solution

53 lunch! Review London based show posts some strong numbers

12 Ravi’s Tea The UK’s most enthusiastic supplier? EDITOR IN CHIEF: Daniel Sait, dan@essentialcafe.co.uk EDITOR: Simon King, simon@essentialcafe.co.uk SALES DIRECTOR: Ian Kitchener, ian@essentialcafe.co.uk PUBLISHER: David Kitchener, david@essentialcafe.co.uk HEAD OF PRODUCTION: Sam Broad, sam@essentialcafe.co.uk GRAPHIC DESIGN: Benjamin Bristow, ben@theessentialgroup.eu ACCOUNTS: susan@theessentialgroup.eu CIRCULATION: susan@theessentialgroup.eu

Essential Café magazine, Suite 4, 6-8 Revenge Road, Lordswood, Chatham, Kent ME5 8UD. T: +44 (0)1634 673163 F: +44 (0)1634 673173 Whilst we make every effort that everything printed in Essential Café magazine is factually correct, we cannot be held responsible if factual errors occur. All articles are copyright and remain the property of Essential Café magazine.

The Ancillaries store Tel: 01233 840296 Email: sales@ucd.uk.com www.theancillariesstore.co.uk

Images supplied by 1883 de Philibert Routin1 Essential Café

EssentialEditor’s Comment

THE POWER OF ‘THE INDEPENDENT’

As far back as 1994, I have championed the independent sector in a professional capacity and I see no sign of my passion for independents waning. In these uncertain economic times, with declining footfall in town centres, it’s independent retailers that have the upper hand. You are entitled to disagree with me, but let me explain why I think independent operators are well placed. Without wishing to teach grandmothers or, indeed, grandfathers, to suck any eggs, large operators control their outlets from their ivory towers, but not independents. Independent retailers have their finger on the pulse and because they do not have complex networks, with stores spread all over the country, independent retailers are able to react to market dynamics far quicker than their multiple rivals. And in these tough times, that ability to react when you want – not when some fat cat director tells you when to react and what to do – is key. You, as independents, can manage your destiny – and I for one, think that is all power to you. At the time of writing this editor’s comment, the UK is in the middle of National Customer Service Week. And before you ask, no, I have not noticed any change this week in larger outlets. Customer service is of course key, there is no doubt about it, but independent operators know the value of customer service 52 weeks of the year and don’t need a special week every year to positively engage with their customers! Being at the top of your game in the current market is vital and there is a lot of activity here in the Essential Café office at the moment ahead of the inaugural Essential Café Live! show, which will take place on March 5, 2014, at Sandown Park in Esher, Surrey. Sponsored by Melitta, Essential Café Live! will provide café, coffee shop and hospitality operators a comprehensive line-up of manufacturers and service providers to keep your business at the cutting edge of this fast paced industry. The show will also prove a packed programme of informative hands-on demonstrations and talks in the Essential Café Live! Learning Zone. Independents, this is your prime opportunity to meet suppliers, both existing and new, and I look forward to welcoming you to Sandown Park. To register your interest in attending Essential Café Live!, log on to www.essentialcafelive.com. Simon King, editor

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FoamMaster 800

The premuim class from Franke Coffee Systems the franke foammaster TM is the new premium class among coffee machines. is there a particular beverage you long for? the foammaster TM will easily make your wish come true – from classic coffees to warm latte specialties or cold milk foam beverages. this all-rounder is as unbelievably versatile in its selection as it is easy to operate. you can quickly and easily select your beverage program on the intuitive touchscreen menu and adjust it to your needs at any time. the modern design of the foammaster TM also leaves nothing to be desired. shiny black, shaped with elegance, it is a true visual treat that gives the finishing touch to any interior. ATTRACTIVE DESIGN Jet black, high gloss finish and timelessly modern in design, the foammasterTM underlines not only a sense of high quality but also a feeling of unburdened ease and endless possibility. the fm800 manages to accommodate its full expertise in a single unit, and its elegant style adds the finishing touch to any interior. INTUITIVE TOUCHSCREEN NAVIGATION in a revolutionary step forward, the fm800 introduces intuitive touchscreen technology to the

world of coffee machines. this technology makes it possible to easily, efficiently and flexibly configure the operation of the device. you can assemble your seasonal beverage selection, choose between four different operating modes and conveniently load images and advertising messages. BEST MILK FOAM QUALITY foamed milk of “barista” quality at the touch of a button: the fm800 makes it possible. with this coffee master, you can produce different milk foam consisten- cies at temperatures

ranging from hot to cold for the same product, creating the perfect latte macchiato or Cappuccino. the milk is foamed quickly and gently – ensuring that the beverages come out just right every time. LIMITLESS BEVERAGE OPTIONS Combined with the chocolate powder dosing unit and the flavour station, the fm800 makes it possible to prepare countless beverage creations just as you like them – from classic specialties to original creations. make the

foammasterTM your own personal favorite barista who knows all the tricks and makes your every wish come true. EASY TO CLEAN even when it comes to cleaning and care, the fm800 is unbeatable: the proven Clean+Clever system from franke ensures impeccable and simple cleaning of the device in a short amount of time. thanks to this optimal cleaning system, the foammasterTM gives you first- class enjoyment every day whilst also ensuring haCCp conformity.

EssentialNews

NEWS FROM THE INDUSTRY KEEPING YOU CONNECTED A MATCH MADE IN HEAVEN The Dutch Maid Co. recently acquired the UK sales and distribution for the branded packed Regialit range of granulated skimmed milk products. Dutch Maid is now actively build on this success by seeking new business clients in the food service, catering and vending sectors. Regiliat agglomerated milk is processed directly from fresh liquid milk, offering the user a top quality finished beverage with good foam retention, mouth feel and the flavour of fresh milk, said Dutch Maid.

Regilait has been created to produce excellent cappuccinos and lattés without the need for refrigeration or cleaning the machine down at least twice a day. Packed in units of 10 x 500g pouches, either 40 cases or 80 cases per pallet are available and free samples are available on request. More Information: The Dutch Maid Co. +44 (0)1298 77617 www.dutchmaid.co.uk

FREE HEALTH HELPLINE SERVICE LAUNCHES FOR SMES compensation cases under the DWP’s Industrial Injuries Scheme. Many of those working in catering are part-time or

SMEs can benefit from a new website aimed at improving health in the work place

A free online service to help people working in small businesses who suffer from work-related ill health has launched to support organisations in higher-risk sectors. Employers and workers can benefit from telephone advice, live web-based chat and over 200 easy-to-access guides. Occupational dermatitis often affects workers in catering and is mainly caused by prolonged contact with water, soaps and detergents, or contact with foodstuffs. Occupational dermatitis is a serious problem and accounts for 10% of

casual workers who may not always have easy access to occupational health services. The Government-funded Health for Work Adviceline offers free, tailored occupational health advice and support to managers or employees in organisations in England who are experiencing problems with physical or mental ill health. Looking after the health of employees and creating a healthy working culture makes sound commercial sense in terms of business performance, productivity and staff morale. Since the original pilot in October 2011 on the back of the Government’s independent review of sickness absence, the Adviceline has achieved a monthly average of 7,500+ web visits and almost 200 one-to-one interactions with its contact centre each month about work-related health issues that are affecting productivity. More information: Health for Work Adviceline +44 (0)800 0778844, www.health4work.nhs.uk

BEYOND THE BEAN SPONSORS WBC ALL-STARS EVENT Beyond the Bean said it was proud to sponsor this month’s WBC All-Stars event from World Coffee Events, which took place at HOST Milan from October 18-22. For five days in a row, the world’s best baristas were featured in activities, including: signature beverage demonstrations using many ingredients from the Beyond the Bean range, on-demand performances, a pop quiz segment, surprise challenges and more. Gary McGann, Beyond the Bean’s sales and marketing director, said: “Having been heavily involved with the UK

Barista Championships for many years, it was great to support the WBC Champions in this event.” The ‘WBC ALL-STARS’ stage was located at the entrance to Hall 18 (N77/N78) at the Host Milan event. HOST Milan is the international exhibition of the hospitality industry and world leader in Ho.Re.Ca. and Retail, welcoming 125,000 attendees, of which 33,000 foreigners are represented from 153 countries. More information: Beyond the Bean +44(0)117 9533522 www.beyondthebean.com

Essential Café

EssentialNews

ENTERPRISING STONEHAVEN PUPILS PUT COFFEE ON THE MENU

Students on Mackie Academy’s Home Economics hospitality course received barista training from staff at Caber Coffee

Pupils at an Aberdeenshire school have been learning how to make the perfect cup of coffee, thanks to Aberdeen-based Caber Coffee. As part of Mackie Academy’s Home Economics hospitality course, Findlay Leask, Caber Coffee’s managing director and the Caber Coffee team offered barista training to S5 pupils who will use their skills to staff a coffee shop within the school. The pupils purchased a coffee machine from Caber Coffee and will be selling the company’s ETHYCO products. As well as supporting the communities where the product is grown, a percentage of the revenue generated by sales is re-invested in UK-based social enterprise projects. In addition, Caber Coffee has provided point of sale materials in a bid to create a real, coffee house environment within the school. Findlay said: “Sharing expertise and knowledge with the workforce of the future is critically important and we are

delighted to be involved in this project with Stonehaven’s baristas and entrepreneurs of the future. “The project is an excellent means of combining practical, vocational skills with an economics lesson in the challenges of running a business. In addition, it offers an invaluable introduction to ethical trading as well as the compostability, upcycling and waste management opportunities that ETHYCO products deliver.” Findlay added: “We hope that this project may become something which could be adopted by other local schools throughout Aberdeen and Aberdeenshire.” More information: Caber Coffee +44 (0)845 3024600 www.cabercoffee.com

MY PASTA BAR LAUNCHES WITH LA CIMBALI M53

La Cimbali’s M53 superautomatic coffee machines have been installed in Gino D’Acampo’s recently opened My Pasta Bar

Gino D’Acampo’s new ‘fast and fresh’ food to go concept, My Pasta Bar, has launched in London with the speciality coffee menu delivered courtesy of La Cimbali. Matthew Tuffee, La Cimbali’s sales and marketing manager, said that given the quick serve environment and the need to deliver consistent in cup quality, La Cimbali specified two M53 super automatic machines for My Pasta Bar. “The team just loved the authentic taste of the espresso produced by the M53,” Matthew said. “We demonstrated the Turbo Steam arm which heats large amounts of milk ‘hands free’ and the Turbo grinder which creates consecutive shots

of espresso allowing fast service with no queues at the till even at peak periods. When the team could see how easy the machine was to use I am very pleased to say the deal was done.” Serving authentic Mediterranean dishes including made to order pasta, antipasti, salads, pastries, artisan breads and desserts, My Pasta Bar brings the best of traditional Italian cooking to the capital, updated to reflect modern tastes and lifestyles. The La Cimbali M53 is a feature rich machine capable of producing 260 cups of espresso and 190 cappuccinos per hour. More information: Cimbali +44 (0)208 2387100 www.cimbaliuk.com

UNITED COFFEE IS TOP FOR QUALITY

United Coffee UK & Ireland is delighted to have secured the top ‘A grade’ rating in its annual BRC Global Standards for Food Safety Audit

Essential Café

United Coffee UK & Ireland has secured the top ‘A grade’ rating in its annual BRC Global Standards for Food Safety Audit for the fifth consecutive year. Its Roastery in Dartford, which roasts more than 8,000 tonnes of coffee each year including its Lyons’ Coffee retail brand, maintained the accreditation thanks to its continued commitment to the highest quality and operational standards. Elaine Higginson, managing director, United Coffee UK & Ireland said: “This result reflects our ongoing dedication to producing the quality products expected from us by our customers. A BRC certification is required from all food

suppliers, but achieving the highest possible grade over five consecutive years further strengthens our position as the UK’s leading coffee roaster.” The BRC Audit is an annual legal requirement for food manufacturers in the retail industry. An ‘A grade’ rating is the highest quality score awarded for an announced audit. More information: United Coffee +44 (0)1908 275520 www.unitedcoffeeuk.com

EssentialNews

DO YOU SERVE THE BEST BREAKFAST?

Farmhouse Breakfast Week’s ‘Best Breakfast Awards’ are fronted by TV chef Dean Edwards

HGCA, the cereals and oilseeds division of the Agriculture and Horticulture Development Board (AHDB), is encouraging food service venues to promote their breakfast offerings by taking part in Farmhouse Breakfast Week’s new ‘Best Breakfast Awards’. TV chef Dean Edwards is fronting the campaign to find out who serves the country’s best breakfast. He will be taking part in a series of radio interviews to encourage the nation to vote and will announce the overall ‘best breakfast winner’ with a personal visit during Farmhouse Breakfast Week, which runs from January 26 to February 1, 2014. To take part in the awards, restaurants, cafés, food vans, farm-shops, pubs, B&B’s and hotels can nominate their best breakfast dish in up to three categories, either a hot breakfast, cold breakfast or something innovative. Simply by visiting www.shakeupyourwakeup.com, venues can nominate

their dish of choice for each category. After nominating themselves, venues can order free resources to encourage customers to vote. A range of collateral is available to help raise awareness of their entry, from posters and cards that are handed out at the till, through to web banners and logos for use online. Public voting will run from December 9 until January 19 and the winners will be announced during Farmhouse Breakfast Week. More information: Farmhouse Breakfast Week +44 (0)2476 478735, www.shakeupyourwakeup.com

VIVREAU TO OFFER FREE PERSONALISED BOTTLES WITH NEW ORDERS

Vivreau’s V3 bottler delivers both still and sparkling chilled water on demand

Vivreau has launched a new promotion where it will reward new customers with a range of complementary products, including free personalised bottles and a dishwasher tray. To participate in the promotion customers must sign up to rent a Vivreau V3 Table Water Bottling System after which they will receive their free bottles when the system is installed. Stephen Charles, Vivreau’s managing director, said: “Many of our customers are very proud of their bespoke personalised bottles and benefit greatly from the dual branding opportunity that they provide. In addition to looking fantastic and providing venues with a point of difference, in many cases they are the catalyst to increasing bottled water sales as well. “This promotion is designed to allow new customers to discover the benefits of bespoke bottles immediately on installation of their new system.” Capable of dispensing purified chilled still or sparkling water, the V3 bottler utilises the latest ice bank refrigeration technology to enable the system to deliver high volumes of still and sparkling chilled water on demand. The Table Water Bottling System is a mains-fed water system that will fit into almost any catering environment, Stephen said. More information: Vivreau +44(0)208 8134895, www.vivreau.com

BIOPAC EXTENDS ITS SERVICE OFFERING Biopac has teamed up with a screen printer to offer custom branded workwear aimed at the catering industry. The company’s new design and print service is aimed at catering outlets who want to increase the visibility of their brand. Its range includes aprons, polo shirts, shirts and blouses, waistcoats, fleeces and dackets. Mark Brigden, a director at Biopac, said: “We already provide a custom branded packaging service to our customers so this was an obvious step forward for us. First impressions count and a uniform is an important form of branding. “By offering our customers this service, we can help them achieve brand consistency. Getting the artwork right for

and liaising with the printers can often be a time consuming task with lots of toing and froing. We will be taking this pain away from our customers and ensuring the results are of an exceptional high quality.” Biopac’s workwear comes in an extensive choice of colours so operators can choose a stylish uniform that creates the right image for your business. The clothing can be printed with a simple one colour logo or a full colour design. Biopac is also offering an embroidery service if you wish for your logo to be embroidered. More information: Biopac +44 (0)1386 555777 www.biopac.co.uk

Essential Café

EssentialNews

PATCHI GET EXACTLY WHAT IT WANTS FROM TFSE

TFSE Products display Patchi’s products off in their very best light

Patchi produces handmade Mediterranean sweets and deserts and is Europe’s leading manufacturer and supplier of Baklawa. Its confectionery is made to the highest standards and the company needed presentation counters for its retail outlet at Park Royal there was only one manufacturer for them; TFSE Products. Ehab Nafa of Patchi said: “We wanted to display our extensive range of nougat and we needed refrigerated counters for our confectionery. We went to TFSE with an idea and they made it come to life. The display units show our products off, perfectly. We are delighted and have ordered additional units. You can get exactly what you want from TFSE.”

TFSE supplied two Delice refrigerated counters, which were adapted to the exact requirements of the customer. The Delice was chosen as it has a refrigerated deck height of just 740mm. The display is lower and as there are no metal supporting struts, it provides unobstructed viewing. Low energy, long life LED lighting, generating very little heat, helps extend the shelf life of the contents and the ventilated refrigerated display ensures an even temperature throughout. TFSE also manufactured a bespoke glass, ambient temperature, counter display and all the equipment was finished to a matching specification, which included plinth floor-wash lighting. More information: TFSE Products +44 (0)845 5007100 www.tfse.eu

ESSENTIAL PEOPLE Hospitality Action has appointed Ian Sarson, managing director of Compass Group UK & Ireland, as a trustee. Ian has worked in hospitality for his entire career and has held a variety of senior Ian Sarson, managing director positions in the industry. of Compass Group UK & Ireland, has been appointed a trustee of Prior to joining Compass Hospitality Action in January 2004, he had a four-year spell in Hong Kong and China as managing Director of Sodexo. Ian said: “I’m honoured to be representing Hospitality Action. The work that it does in terms of raising awareness of key issues and providing vital support to those in our industry facing hardship through illness, bereavement, poverty or addiction, is invaluable.” Penny Moore, chief executive of Hospitality Action, added: “We are thrilled to have Ian as a new trustee; his appointment will be a real asset to the charity.”

Essential Café

Dr Weigert (UK), manufacturers of the neodisher range of cleaning and decontamination products, has expanded its business development team Dr Weigert’s new recruits, Parm by recruiting two Tucker and Lee Readman members of staff to focus on delivering new sales growth within the healthcare, scientific and professional kitchen sectors. Lee Readman and Parm Tucker have joined Dr Weigert bringing to the company years of industry knowledge and experience. Alan Abbatt, general manager at Dr Weigert (UK), said: “Lee is a very experienced business development manager who has worked within the cleaning and decontamination market for many years. Lee will be concentrating on the development of the business within the North of the UK as well as focusing on the professional kitchen sector. “Like Lee, Parm is an experienced sales representative who is very keen to develop the neodisher and Dr Weigert brands within the Southern half of the UK.”

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EssentialRecipe

TEAR AND SHARE COURTESY OF NEFF

Great with a coffee and fun to offer groups of customers, Tear and Share options can be a great way to offer something different and engaging

Backing specialist Neff offers its take on the popular tear and share bread format, a version that is particularly suited to partnering a high-quality coffee and great for friends to enjoy together. FOR YOUR SWEET TOOTHED CUSTOMERS

FOR YOUR SAVOURY LOVING CUSTOMERS

Cinnamon and Fruit Tear and Share Bread Prep time 15 minutes + proving Cooking time 20-25 minutes / Serves 6-8

Cheese and Ham Tear and Share Bread Prep time 15 minutes + proving Cooking time 20-25 minutes / Serves 6-8

ESSENTIAL INGREDIENTS

450g (1lb) white bread dough 30g (1oz) melted butter 55g (2oz) dried mixed fruit 30g (1oz) soft brown sugar A pinch of ground cinnamon

450g (1lb) white bread dough 30g (1oz) melted butter 30g (1oz) parmesan, grated 30g (1oz) cheddar, grated 55g (2oz) Parma ham or cooked smoked ham A pinch of mixed herbs

The Method 1. 2. 3. 4.

5. 6.

The Method

Mix and then knead the dough for 5 minutes then roll out into an oblong shape 30x20cm (12x8in). Brush with melted butter. Sprinkle the dried mixed fruit and soft brown sugar. Roll up the dough like a ‘Swiss roll’. Slice into 2.5cm (1in) pieces and arrange into a greased 23cm (9in) round tin with all the edges touching. Sprinkle with cinnamon. Prove for 30 Minutes on dough proving setting. Bake at 200°C for 20-25 minutes. Serve warm.

1. 2. 3. 4.

5. 6.

Mix and then knead the dough for 5 minutes then roll out into an oblong shape 30x20cm (12x8in). Brush with melted butter. Sprinkle the cheeses and the ham, which has been cut into strips. Roll up the dough like a ‘Swiss roll’. Slice into 2.5cm (1in) pieces and arrange into a greased 23cm (9in) round tin with all the edges touching. Sprinkle with mixed herbs. Prove for 30 minutes on dough proving setting. Bake at 200°C for 20-25 minutes. Serve warm.

More information on Neff products and its cookery schools can be found at www.neff.co.uk or by calling +44 (0)844 8928989.

Essential Café

EssentialButterware

BETTER WITH Butterware explains how it can offer an easy route to creating the right web presence and ordering system for business.

The Butterware system allows flexibility of ordering and the chance to create brand identity

“I remember exactly where the idea came from,” says Graeme Simpson, founder and managing director of Butterware. “I was working in a small industrial estate in Hereford and our office was at the end of the sandwich delivery round. When the van got to me, the remaining selection was rather limited, but my lunch break wasn’t long enough to drive somewhere else for lunch. I couldn’t collect either as the queue often left me with no time to eat.” Spin forward a few years and Graeme and his team have developed and launched an innovative software solution to banish that lunchtime problem. Butterware creates unique online ordering websites that allow sandwich shops and other lunch-to-go businesses to accept orders from their customers in advance, for collection or delivery. Graeme says: “If the customer is waiting for the van, they know their order is on there already. If collecting, they can skip the queue and enjoy their lunch. “We launched a little over two years ago now. We’re always adding new features, usually based on feedback and ideas from our existing clients. It’s in our interests to help them out as much as possible.”

Making life easy for the operator The online ordering market for lunch is still in its infancy, with many sandwich shops unsure how to proceed and concerned about the cost and complexity. Developing your own site can be expensive and joining a portal based system means that your brand can disappear amongst the throng. Butterware takes all the hassle out of site creation, allowing the operator to remain in control of the menu, Customers can either order a delivery or collection from the simple to use sites created via the Butterware platform

customers and money. The system works by providing each company with its own branded website through which the company can manage and maintain its own menu and create its own identity and specifically target its key demographics. Customers of each business signed up to the system can register, place their order online and even pay for it using a variety of payment methods. The order is printed direct onto a label in the kitchen or shop, ready to be made up for collection or delivery. The Butterware system has been designed to be flexible, so it can accommodate various menu set-ups, collection and/or delivery to single or multiple premises. Each business can define its own order cut-off times to suit how the business works. Graeme says: “Butterware allows the business owner to focus on running their business, preparing orders and serving their clients. Customers get a better experience because they can avoid the queue by ordering in advance, or ensuring they get the sandwich they want, rather than what’s left on the van. Business owners can reduce wastage by only producing what’s been ordered, serve more customers during the busy period and increase customer loyalty. It’s definitely a win-win situation.” Recent new features added include ‘Recommend-aFriend’, allowing business owners to incentivise their existing customers to send referrals. There’s also a built-in newsletter feature, which allows business owners to keep in touch with their customers, whether it’s a service update such as, ‘We’re closed over the festive period’ to promoting special offers and deals or even a reminder to say ‘Hi, we haven’t seen you for a while’. Graeme concludes: “Consumers are increasingly expecting more and moving online is a really obvious way to be able to build your relationships with your customers, keep up to date with modern technology as well as growing your business.” Contact Butterware direct to take your web presence and ordering system to a new level. More information: Butterware +44 (0)1242 807487 www.butterware.co.uk

Essential Café

EssentialRavi’s Tea

MAD ABOUT T! Ravi Soni, MD of Ravi’s Tea and Teas 4 U is one of the most passionate suppliers around offering his ranges of Fairtrade English Breakfast Tea. Ravi has recently returned from a trip to India gaining inspiration from its street tea sellers

Ravi is such a fan of the UK’s favourite beverage that he invested significant funds in his personalised license plate TEA 1 for his black Mercedes. Though the license plate is now worth considerably more that he paid for it, Ravi would not dream of selling it. The 41-year-old managing director of Teas 4 U and Ravi’s Tea offers a range of Fairtrade English breakfast tea bags and recently embarked on a tour of India, starting off in New Delhi, to promote his tea brands. The Hounslow based tea obsessive took time to gain inspiration from the sights and sounds of New Delhi and sampled many of

the Indian teas on the streets gathered from all over the country. From the countryside to the busy streets of the cities, tea sellers are a common site all over India providing refreshment to the nation as the population get to and from work. Ravi says: “They are known as the makers of tea that keep India moving. Combining unique flavours, local tastes and family traditions, Chai transcends beyond tea. Rather, it is a tradition, an experience and a testament to India’s vast cultural plurality.” Ravi is hoping to spread some of his own cultural flavour in the UK with his range of English Breakfast teas, which offer a blend of tea originating from Assam, Ceylon and Kenya, a popular blend of tea which first found favour with Victorian England and became one of the blends we know today as English breakfast tea. The blend offers a black tea described by Ravi as fullbodied, robust and rich, which combines well with milk and sugar, in a style traditionally associated with a hearty English breakfast. In some of the more expensive blends, Ravi also includes Keemun, a Ravi`s Masala Tea is blended Chinese tea which offers subtle with cardamom, cinnamon, ginger, cloves and black fruity flavours. pepper. Relished in all Indian Demand for Ravi’s tea is homes, masala chai is delicious and refreshing. increasing and sell at £1.75 for 40. Get in touch to find out what this most passionate of tea mad supplierscan offer your business. More information: Ravi’s Tea +44 (0)7985 723904 teas 4 u (Facebook), @HounslowTeaman (Twitter)

Essential Café

EssentialEthical & Sustainable Products

THE GREEN DEAL Purchasing ethical and sustainable products is a very real concern for a growing number of consumers. Café and hospitality business owners need to be more aware than ever of what options are open to them. Essential Café reports.

Tetley has committed significant resources to promoting its ethical credentials to consumers

It’s no secret that consumer demand for sustainability has grown exponentially over the last few years, and most notably in the hot beverages market. As a result, out of home operators are now looking to make inroads on the sustainability journey too. Ethical products are the one area of the food and drink industry that is recession resistant spending on Fairtrade goods rose by 12% in 2011 and a poll commissioned by the Fairtrade Foundation revealed that 96% of people said they would pay extra for a product they perceived as ethical. According to restaurant listings site Toptable, 71% of out of home customers are more likely to visit an establishment with accreditation from a reputable sustainability organisation. Tetley marketing director Dorothy Sieber says that many cafés find the thought of achieving sustainability overwhelming, but the key to meeting consumers’ requirements is to examine each aspect of sustainability individually and prioritise actions according to their benefits. Dorothy says: “One of the most effective and simple steps a café can take is assessing the sustainability of their key suppliers. Making sure your establishment’s key products are both kind to the environment and human beings is crucial to customers perceiving the business as a whole as sustainable. “This is why Tetley has made sure the tea it sells to cafés matches consumers’ sustainability demands.” Dorothy reports that Tetley is the largest single importer of tea from Malawi and so realised it was in a unique position to make a difference. Through its membership of the Ethical Tea Partnership, an organisation improving the living and working conditions for people on tea estates, Tetley provides the resources for 10,000 people to have safe, clean drinking water near their homes. Dorothy says: “We have also implemented a plan to become more efficient in the way we use energy in our Malawi factory. “Selecting Tetley means working with a brand that has long been trusted by tea drinkers and invests hard work into communicating its sustainability messages to them. When

cafés team up with Tetley it ensures that their own efforts are successfully communicated to customers too. “For example, Tetley now includes the Rainforest Alliance logo on its packaging and has just finished celebrating ‘Follow the Frog Week’; a Rainforest Alliance initiative which supports cafés with promotional ideas and materials, which engage customers with the ethical credentials of their suppliers’ products. Tetley has been raising the profile of this event in the press and online, through blogs and social media.” John Sutcliffe, out of home and convenience controller at Taylors of Harrogate, says that café operators need to realise the money making potential of ethical and sustainable beverages. John says: “Ethical hot drinks will get tills ringing, enhance your CSR status and win the approval – and loyalty – of your customers. Research by the Fairtrade Foundation revealed that half of UK consumers buy Fairtrade products at least once a month and the logo is the most widely recognised ethical label in the world – one that is trusted by 90% of UK consumers. “Considering these financial and ethical benefits for caterers, the worry for some caterers can be ensuring that the ethical tea and coffee blends on offer live up to customer expectation – especially given how adventurous tastes have become – so quality and choice are vital ingredients in making an ethical offering work in cafés.” John says Taylors of Harrogate believes that quality and

Taylors of Harrogate says that quality and choice are vital ingredients in making an ethical offering work in cafés

Essential Café

EssentialEthical & Sustainable Products

Kandula sources only from ethically run plantations and also supports the work of the Pinnawela Elephant Orphanage

Essential Café

trading fairly go hand in hand. “As a family business we made this the cornerstone of all of our activities,” John says, “that’s why over the years we’ve been able to develop long-lasting, sustainable relationships with our coffee and tea growers – always ensuring the highest possible price for their products. Our expert buyers regularly visit the farms and cooperatives we buy from and know the families by name – we believe there’s no better way to establish a genuine rapport with our suppliers.” Taylors of Harrogate has been sourcing speciality teas and gourmet coffees since 1886 and John points out, buying coffees ethically long before the Fairtrade market was developed, building up long-standing relationships with many private farms and family businesses that the company continues to support to this day. John adds: “By collaborating with independent certifying bodies like the Rainforest Alliance, we find we’re able to make a difference on the ground much more quickly and effectively. We’ve even helped existing suppliers who weren’t already certified to work towards the scheme that suits them best. “As a result, all of the coffee we buy now comes from independently certified farms and cooperatives. By working together in this way, we’re also able to significantly reduce the environmental impact of each farm, from the introduction of natural water filtration schemes, to preventing soil erosion through better farming techniques.” Kandula is an independent tea company importing whole leaf teas and infusions from Sri Lanka. The company describes itself as a direct action company. The ethical tea plantations of Sri Lanka where Kandula’s whole leaf teas are hand picked have Tea Workers’ Welfare practices in place and concern for the welfare of the plantation workers is of paramount importance to the company. Specially selected teas are grown on estates in Sri Lanka where housing, educational and medical facilities are provided. There are minimum wages and maternity benefits and all the children go to school. The plantations are not just a place of work, they are villages and communities so the importance of tea workers’ welfare is a matter of national pride in Sri Lanka. Kandula says that Sri Lanka is the only country in the world where the method of tea production is ozone friendly. The country’s tea production methods do not require the use of the chemical methyl bromide, which is known to

deplete the ozone layer, therefore Kandula Tea is the most ecologically and environmentally friendly tea. Kandula also works with several communities in Sri Lanka, supporting those displaced by the tsunami and the civil war. Kandula is the name of a legendary elephant in Sri Lanka and seeing the importance of elephants in Sri Lankan culture, the company supports the work of the Pinnawela Elephant Orphanage, which cares for orphaned or injured

Peros has introduced a range of its most popular Fairtrade Eros coffees in retail style packaging

elephants from the wild. James Roberts, joint managing director of Peros, says that Britain leads the world in buying Fairtrade. James says: “The figures are impressive; people in the UK drank two billion cups of Fairtrade coffee in 2012; Fairtrade accounts for 10% of all tea sold in the UK; just over 27% of all roast and ground retail coffee is Fairtrade certified; 78% of people in the UK say that they recognise the Fairtrade Mark; and the Fairtrade Mark is the world’s most recognised ethical label.” The Fairtrade system currently works with 1.24 million people – farmers and workers – across more than 66 developing countries. James says: “It’s also clear that, although Fairtrade products have never been so popular, this is not just down to ethical credentials. It’s also about taste and range of choice – consumers simply won’t put up with inferior products and a lack of choice. Fortunately there are a number of greattasting ranges to choose from, all with impeccable ethical credentials.’ To choose the best range of coffee for your operation, James suggests that operators talk to their suppliers for advice and guidance. “You’ll need to consider your menu, your beans and your operating style – these must all reflect the needs of your customers,” James says. “For the most consumer-acceptable coffee, you’ll need to specify high quality, ethically-traded beans. You’ll also need to understand their source and origin to be able to talk knowledgeably about your beans to your customers. Customers will expect to pay premium prices for this type of careful sourcing and expertise.”

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EssentialEthical & Sustainable Products

Aquapax is packaged inside a 500ml carton that’s mostly made of wood

Just Drinking Water produces Aquapax, which the company describes as one of the purest natural mineral waters on the planet. It’s packaged inside a 500ml carton that’s mostly made of wood, a natural and renewable resource. Neil Tomlinson, the founder of Just Drinking Water, says: “Our production site in Germany runs on biogas, while the carton material supply chain for Aquapax is carbon neutral to the point of filling and carbon balanced to the point of delivery to our trade customers. All our road miles are minimised through working with a freight broker and ‘back-hauling’ loads for optimum efficiency. “When compared with a plastic or glass bottle as the alternatives for mineral water, Aquapax cartons have a proven lower carbon footprint, with lower ecological impact across virtually all measures when compared in a full life cycle analysis.” Neil continues: “Just Drinking Water is ethics led and independent, with a carbon balanced commitment on all energy use and a pledge to share any profits earned ‘justly’ with those least able to help themselves.” In terms of availability, Just Drinking Water has established a wholesale alliance with Infinity Foods and is involved in active discussions with Cotswold-Fayre. Divine Chocolate was the dreamchild of a co-operative of cocoa farmers in Ghana – who could see that the real value of cocoa was in chocolate – and decided to set up a chocolate company of their own. Fourteen years later, Divine has grown to an £8 million business, with a range of over 50 Fairtrade products, including Divine Hot Chocolate and Divine Cocoa. The success of Divine proves the viability of its model of sustainability – where cocoa farmers are not only receiving the Fairtrade premium for their cocoa, but also, through owning their own company, receiving 2% of Divine’s income for producer support and development and their 45% share Divine Chocolate was started by and is owned by the farmers of Kuapa Kokoo who have invested profits into improving their lives and growing their business

of the distributable profits. The farmers of Kuapa Kokoo have invested the premium and profits into improving their lives and livelihoods and growing their business. But owning a company has further empowered in giving them firsthand knowledge of the chocolate market and a real voice in the industry that depends on them – a first for cocoa farmers. Though worldwide demand for cocoa is growing, farmers and their cocoa trees are growing older and there needs to be a compelling reason for a new generation of cocoa farmers to carry on growing cocoa. If they can make a sustainable income and are empowered to invest in their farms, communities and businesses, the future for cocoa is more assured. The future sustainability of cocoa is not just dependent on more money being invested in growing cocoa, but in empowering the farmers, who are the best stewards of sustainable farming methods, to learn new farming, conservation and climate adaptation skills and invest in their small scale family farms under the shade of the tropical rainforest where cocoa grows best. Organic Seed & Bean started its mission to deliver the most ethical, sustainable and creative chocolate bars out there under the motto of – ‘The chocolate of the future would have a conscience’ – back in 2005. A 2013 Mintel chocolate confectionery report found that 35% of UK consumers surveyed agree that ethically sourced chocolate is worth Organic Seed & Bean’s chocolate bars come in a variety of sizes and paying more for. imaginative flavours Competitively priced and 100% ethically accredited, Organic Seed & Bean’s chocolate bars come in a variety of sizes and imaginative flavours, leading the way in chocolate trends. Its fine tasting chocolate bars have been recognised with not just one, but five ‘Great Taste Awards’, two from the Academy of Chocolate. Furthermore, Organic Seed & Bean is the UK’s only 100% ethically accredited chocolate company, having scored 100% ethical in the Ethical Company Organisation “Good Shopping Guide”. Made with Fairtrade and Soil Association approved ingredients, ensuring cocoa farmers are getting a fair deal and the environment is being respected via their recyclable packaging, Seed & Bean offers vegetarian and vegan varieties too. Every bar is handcrafted in small batches in England. Seed & Bean says that it does not don’t mix its cocoa beans, resulting in a much richer, smoother taste.

Essential Café

EssentialEthical & Sustainable Products

Look out for Dove Farm products at Essential Café Live! on March 5, 2014.

Huhtamaki has gained certification for its latest compostable products

Essential Café

The Doves Farm range of bars and single-serve cookies are certified Fairtrade and organic and are all made in the company’s Wiltshire bakery. Everything that goes into the mixing bowl is on the ingredient list. The palm oil used is from sustainable organic farms in Colombia, so it does not harm the habitat of orangutans. Doves Farm does not use genetically modified ingredients, controversial additives or hydrogenated fat. The company will be highlighting its sustainable credentials when it exhibits at next year’s inaugural Essential Café Live! Show on March 5, 2014. The company says that it fully anticipates that it will have a new single-serve Chocolate-Chip and Quinoa Cookie to join its lemon zest for the show. The cookies are also gluten free and ‘free from’ all 14 major allergens. Neil Whittall, commercial director at Huhtamaki UK, says that many hospitality businesses are under pressure to reduce their carbon footprint and prove their CSR credentials. Neil says: “Our products are developed with an environmentally friendly approach in mind and we have a range of products with different environmental benefits; products that are compostable, manufactured using RPET (Recycled PET) materials and others that are recyclable or a combination of these. “Huhtamaki UK has ensured that all of its paperboard products are compliant with European Timber Regulation No 995/2010 and made from 100% PEFC certified materials. PEFC is an international, non-profit organisation promoting sustainable development in forest management and assurance so that the material in the final product can be traced back to a sustainable source managed with due respect for environmental, economic and social standards.” Huhtamaki UK has recently proven that it can successfully compost its range of BioWare bio-coated paper hot cups. The compost was certified PAS100, an accreditation that gives consumers confidence that their compost is of the highest quality. Neil says: “Huhtamaki has also put the compost to good use in the local community, where it has helped to create a special garden for a Pre-school in Gosport, which desperately needed upgrading. The Huhtamaki cup compost

was used in the raised vegetable beds where the children can learn about growing their own food, cooking and composting.” Huhtamaki paper cups are available in a stylish stock design and can also be custom-printed to feature customers‘ own branding. In addition, the PEFC logo can also be incorporated into operators artwork to support CSR policies and show customers that the products being served comply with the highest standards of forestry practice. “Takeaway coffee cups are an ideal way to advertise and our customers use takeaway cups as the ultimate in ‘brand in the hand’ marketing,” Neil says. Planglow has launched a Natural Mini Wedge and matching label, plus Gastro Mini Wedge too. With room for two quarters (half) a deep-fill sandwich or one quarter of a triple sandwich, the mini wedges are perfect for adult slim-line portions or tasters too. Available in Planglow’s best-selling rustic Natural Collection and popular new slate effect Gastro range, the mini wedges can be paired with other items from either of the collections to match or differentiate from existing product lines. Both Planglow’s 12oz Natural Pot and Mini Wedge has recently joined the product offering from the company

wedges are supplied in boxes of 500 flat packed products to ‘mini’-mise your storage requirements. Simply squeeze the sides to pop up and open, then clip in the fold over back panel to seal. Both the Gastro and Natural Mini Wedges join Planglow’s Fresher for Longer range too: products made from a home compostable board and lined with a fully home compostable (EN13432 and OK Home Compost certified - the European standard for compostability) laminate which provides a superior barrier and retains product freshness – as well as acting as a viewing window. Planglow has also introduced a new 12oz Natural Pot, which the company says is as well suited to icy indulgences, such as sorbet, ice cream or frozen yogurt, as it is to toastier treats like porridge, pasta, curries and stews, as well as soups. The Natural Pot is sustainably sourced as well as industrially compostable and lined with a special food-safe bio coating, which meets the European compostability standard EN13432.

EssentialEthical & Sustainable Products: Case Study

TWIN LAUNCHES CLIMATE CHANGE INITIATIVE ‘ADAPT NOW’ The ethical trading organisation Twin has launched a new initiative to help businesses secure smallholder supply chains in a changing climate. The Natural Pot can be paired with either one of Planglow’s two new Pot Lids: the 12oz Pot Lid is made from a recyclable (PS) plastic; and the 12oz Bio Pot Lid. This is made from a corn based material that is also certified EN13432 (the European standard for compostability) Adapt Now’s first project, delivered in partnership with Marks & Spencer, coffee roaster Matthew Algie and Twin, will tackle water shortages on smallholder coffee farms in Peru. The initiative, which was developed with support from Comic Relief, is launched along with a joint Twin and Natural Resources Institute (NRI) report Supporting Ecosystem Services in Fairtrade Value Chains on business best practice in sustainable supply investments. Adapt Now will work with companies and their smallholder suppliers to identify shared priorities and design tailor-made projects to enhance long-term security of supply for both ends of the chain. Because climate adaptation needs vary greatly from region to region, Adapt Now will develop bespoke programmes that combine farmers’ local knowledge and Twin’s technical expertise, keeping innovation and new technology at the heart of each project. M&S have joined forces with Matthew Algie to fund Adapt Now’s first project and support their supplier San Juan del Oro, a coffee cooperative in the Peruvian Andes, in adapting to climate change. Rainfall in the region is already becoming increasingly erratic and temperatures are expected to rise by up to 2ºC over the next 50 years, putting future supply at risk from heat and water stress and increased pests. Louise Nicholls, M&S head of responsible sourcing Adapt Now’s first project aims to tackle water shortages on smallholder coffee farms in Peru

and Plan A, says: “It is our collective responsibility to work together as supply chain partners to adapt to climate change. As the UK’s third largest chain of coffee shops, it’s also good business sense for M&S to invest in the very people we depend on to deliver the great quality coffee our customers expect.” Ewan Reid, Matthew Algie’s technical director, says: “Climate change is a reality for the producers we work with. Twin’s Adapt Now initiative is leading the way in developing practical solutions with farmers. Working together on crop security means continuity of supply of high quality coffee for us and a more assured livelihood for farmers.” Adapt Now has also developed ‘ready-made’ smallholder environmental projects that businesses and individuals can invest in. These tackle key areas of sustainability such as reforestation, crop diversification and soil and water conservation. Adapt Now has unique access to impact stories and images, which can help businesses communicate the value of their investment to stakeholders. Jess Frank, Twin’s climate change project manager, adds: “Climate change is already having an impact on smallholder farmers and causing concerns for companies because of falling or inconsistent supply. Without investment and an exchange of knowledge which will lead to climate-smart production, economic progress made by smallholder farmers to date could be wiped out.” More information: Divine Chocolate + 44 (0)207 3786550 www.divinechocolate.com Doves Farm +44 (0)1488 684880, www.dovesfarm.co.uk Huhtamaki UK +44 (0)239 2512434 www.foodservice.huhtamaki.co.uk Just Drinking Water +44 (0)7740 052228 www.justdrinkingwater.com The Kandula Tea Company +44 (0)1353 741325 www.kandulatea.com Organic Seed & Bean +44 (0)208 3435420 www.seedandbean.co.uk Peros +44 (0)1494 436426, www.peros.co.uk Planglow +44 (0)117 3178600, www.planglow.com Taylors of Harrogate +44 (0)1423 814006 www.taylorsoutofhome.co.uk Tetley Tea +44 (0)845 6066328, www.tetleyforcaterers.co.uk Twin +44 (0)207 3751221, www.twin.org.uk

Essential Café

EssentialRainforest Alliance

FOLLOW THE FROG! The Rainforest Alliance presents a summary of its recent activity following last month’s return of the third annual Follow the Frog campaign, a week where the food service industry engaged and inspired its customers and employees to learn about the importance of sustainability and the work of the Rainforest Alliance.

Rainforest Alliance initiatives protect the environment, promote biodiversity and help farmers achieve a better standard of living

With companies offering in-store and online promotions on their Rainforest Alliance Certified teas and coffees, in-store events, the launch of the new Follow the Frog video and an abundance of social media activity, the Follow the Frog campaign aimed to bring sustainability into the mainstream. According to the Co-operative Ethical Consumerism Report 2012, despite the onset of the recession five years ago, the total value of ethical markets went from £35.5 billion to £47.2 billion. Total sales of ethical food and drink increased 7.8% in 2011 to reach £7.5 billion. Within this, certification labels Fairtrade, Organics and Rainforest Alliance account for over 50% of total ethical food and drink sales. Products carrying the Rainforest Alliance Certified seal accounting for almost £2 billion in sales alone. As the Earth’s resources continue to deplete and consumer demand to know where and how our food is sourced continues to rise, cafés and coffee shops, by offering an ethical option on the beverage menu, will not only be giving their customers what they want, they’ll be addressing their own social responsibilities as well. Using more fresh water and destroying more forests than any other activity, agriculture is top of the list when it comes to harming the planet. So, as the world’s second most traded commodity after oil and the economic backbone of many countries, coffee is seriously contributing to global environmental problems. Offering little habitat for wildlife, today’s monoculture coffee farms accelerate soil erosion and pollute streams. They also face challenges of over supply and low prices. Certification is an excellent tool to help make the Earth’s resources more sustainable. Globally we’re facing rising food demand as the population heads towards nine billion by the middle of the century. To meet this demand, the global food system must raise yields on existing farmland sustainably, without clearing more forests, degrading more grazing land, or exacerbating climate change and biodiversity loss. This is where certification schemes such as the Rainforest Alliance can make a drastic difference and change industries, allowing businesses to prosper at the same time as the

environment is protected, farmers’ livelihoods are improved and the rights of workers and their families are ensured. All farms – tea, coffee, cocoa - that are Rainforest Alliance Certified have met the environmental, social and economic standards of the Sustainable Agriculture Network (SAN). The SAN standards cover ecosystem conservation, worker rights and safety, wildlife protection, water and soil conservation, agrochemical reduction, decent housing and legal wages and contracts for workers. When consumers see the little green frog seal that represents the Rainforest Alliance certification programme, they can be assured that the coffee, tea or hot chocolate they are drinking has been grown on a farm that is benefiting the environment, the farmer and their families now and in the future.

Does sustainability really work? The Rainforest Alliance conducts and evaluates rigorous scientific research on an ongoing basis to assess the impact of its work and ensure that its programs are as effective as possible. An independent study by the Committee on Sustainability Assessment (COSA) on the impact of Rainforest Alliance certification on cocoa farming in Cote d’Ivoire found that after adopting sustainable techniques and becoming certified, farms increased their yields by 58% and their net income was almost four times higher than that of non-certified farms. The study also found that certification brings environmental benefits like soil and water conservation and social benefits like higher educational attainment. In a 2012 comparison of certified and non-certified coffee farms in Colombia, certified farms had significantly higher rates of: protective-equipment usage for chemical applications; specialised warehouses dedicated to chemical storage; employee training in first aid and pesticide application; septic-tank use and solid-waste collection. A recent independent study found that sustainable farming practices play a key role in improving the health of streams, benefitting the local communities and wildlife that rely on them as their primary source of water. There is also evidence that Rainforest Alliance Certified coffee farms can extend wildlife corridors when located adjacent to natural forestlands. So, why not let the ethical option help you beat the competition, whilst you help the environment and the future of farmers by giving consumers what they want? The Rainforest Alliance’s little green frog seal really is good for people and the planet. More Information: Rainforest Alliance +1 (212) 6771900, www.rainforest-alliance.org

Essential Café

EssentialH2O Direct

WATER MATTERS H2O Direct specialises in water filtration products such as carbon water filters for use on coffee machines, vending, boiler systems and point-of-use water. H2O Direct was set up to fill a requirement by its sister company, The Divine Water Company, to provide quality water filters at a competitive price. The company was formed to source filters not then available to the UK market. Jim Redford, H2O Direct’s managing director, has acquired a vast knowledge and expertise of the filter business and this has been recognised by his appointment to the technical committee and executive committee of the British Water Cooler Association (BWCA) and also the technical committee of Water Europe. Jim says: “We researched, designed, developed and introduced a number of ranges of quality filters which in many instances outperform similar products previously available to the UK market whilst retaining a competitive price advantage to the end user. “We have extended and developed our range of filters from the point-of-use market and can now also offer excellent filters to the coffee machine industry and vending machine industry, in the knowledge that we offer cost effective options, without sacrificing the performance side of filters and we really have found some gems.” H2O Direct is the sole distributor in the UK and France for Microfilter Water Filters and MCM Push-Fit parts. The company recently launched the HF-SP vending water filters at Avex 2013. Jim says: “These filters will actually stop the vending engineer’s nightmare of hard scale build-up. After two years of development, which has included many months of field testing, we have managed to develop this highly successful range of filters to add to the already established Microfilter range.”

Watch Water Jim says: “Watch Water GmbH, is a specialist water treatment company. For the last 20 years, Watch Water has created many new processes for the K H Lee (Left), president of Microfilter is presented by Jim Redford, managing director of H2O Direct, with the WRAS Approval Certificate for Microfilter water filters

The SP-510 filter has a capacity of 12,000 litres, while the SP-520 has a capacity of 25,000 litres.

treatment of water and are well aware of what is needed to make the highest level of water softeners. “H2O Direct and Microfilter needed Watch Water without a doubt for its knowledge for this new vending filter. In recognition of this great development for vending filters, H2O Direct and Watch Water, have formed a formidable joint venture to take on not only Europe but also Asia and America with this exciting new product and it has been rebranded to show its true strength among the larger brands on the market.” The SP-510 filter has a capacity of 12,000 litres, while the SP-520 has a capacity of 25,000 litres. Jim says: “With these kind of capacity figures and also the fact that the filters do not take out the very important minerals in the water, it makes the coffee and tea made from these filters not only the best tasting, but also the healthiest, as most other ion exchange filters remove most if not all minerals from the water, making it sometimes taste acidic. “With Microfilter’s high quality manufacturing of water filters, Watch Water’s knowledge of filter media and H2O Direct’s formidable marketing and service structure, it makes sense that they all join together to take on all the other manufacturers in the market today.” Jim adds: “These filters are the biggest change in vending filtration over the last 20 years, so try one now and save costs on filters and servicing. Contact your nearest service company or call H2O Direct and we will point you to one of our local service companies who can supply them.” More information: H2O Direct +44 (0)1892 669628, www.h2odirect.co.uk

Essential Café

EssentialCaffé Society

CAFFÉ SOCIETY UNVEILS COMPACT B2C MACHINES Caffé Society has launched the compact and powerful CS range of bean-to-cup machines. Essential Cafe takes the tour. Caffé Society’s CS range offers versatility in a compact form factor

Steve Mooring, a director of Caffé Society, says the advantages of modern technology meets classic style with no compromise on quality throughout this extensive range. Steve says: “The whole beans ground before your eyes, without the added mess or the need for a trained barista, all at the touch of a fingertip, straight to the cup. Providing a smooth taste with the benefits of the freshest, high quality ingredients whether it be with the fresh or instant models.” Engineered with a classic, brushed stainless steel façade, matt black encased, Steve says that simplicity meets functionality with a classic Italian signature. “This range is perfect for clients and customers in a self-serve environment,” Steve says. “The LCD screen makes selecting a preferred beverage so easy that it requires absolutely no training or assistance. All this simply at the touch of a fingertip.” The CS2600f – a fresh model – is the smaller, sleeker ‘bambino’ model. Offering fresh ground beans only with

instant hot water, this unit can produce up to 100 cups a day all comprised within a trim display unit. All fresh models are accompanied with an external four-litre chilled milk container. The larger CS3600 – in both fresh and instant models – offers all the above with extra features to boot. This medium to high capacity bean-to-cup machine is capable of producing up to 100 cups a day and boasts a range of up to 12 programmable drinks options. This model features double instant canisters, either for instant milk or for storing hot chocolate, adding mocha and indulgent hot chocolate options to be selected along with the usual coffee, tea, espresso, latté and cappuccino drinks selection. The larger and ‘grande’ 4600 – in fresh and instant models – is capable of producing up to 300 cups a day. Its main features include twin bean hoppers, allowing for a decaffeinated coffee bean supply, or an alternative blend. It also features three instant canisters, giving operators a choice between milk and hot chocolate supply. This unit has a full metal body, stainless steel front and is mains power and water fed only; easily cleaned, again needing no specialist training or equipment. More information: Caffé Society +44 (0)845 4500500 www.caffesociety.co.uk

Essential Café

EssentialGlen Dimplex Professional Appliances

BURCO INTRODUCES A NEW GENERATION OF WATER BOILERS As a leading manufacturer in the commercial catering equipment sector, Glen Dimplex Professional Appliances offers the Burco water boiler brand, synonymous with high quality engineering and innovation for more than half a century

The new range offers easy to replace water filtration providing a superior taste for drinks and enhanced protection for the equipment, particularly in hard water areas

Essential Café

In one of the biggest and most anticipated announcements from the brand in its broad history, and as a result of an extensive and in-depth research and development campaign, Glen Dimplex Professional Appliances has announced the launch of a new range of entirely British built, mains filled Burco water boilers (Auto-Fill) incorporating the latest in-water filtration technology. Jon Usher, head of UK sales and marketing at Glen Dimplex Professional Appliances, says: “To take the traditional café water boiler to the next level, we have worked hard to design and manufacture the next generation of Auto-Fill Filtration boilers at the dedicated Glen Dimplex Professional Appliances factory on Merseyside. Utilising our experienced and highly skilled workforce, we have been able to act upon customer demand to create the most technologically advanced range in the company’s history.” With built-in water filtration a key benefit of the new range, Jon believes that the new boilers give café operators a user friendly, low maintenance offering. Jon Says: “One of the biggest developments to the units and something of a first for the Burco brand, is the built-in, easy to replace water filtration system. Capable of producing a more consistent water quality by removing impurities, the filtration system reduces the potentially damaging lime-scale build-up to vital components. In turn, the system not only prolongs the life of the appliance, offering lower ongoing

maintenance and an enhanced lifespan, but also removes the unwanted residue on the top of some drinks, improving taste and clarity. “A key factor to implementing the filtration system was to make it as easy for users to replace the filtration cartridge when needed. Using an easily accessible industry standard filtration cartridge, the boilers boast install warnings and alerts to prompt the operator when to change the filtration cartridge and through our handy demonstration videos on a dedicated product website, changing the filter on our new boiler range really is as simple and as clear as possible.” After undertaking an extensive research and development

Videos on a dedicated website show how easy it is to change the filters on the new range

EssentialGlen Dimplex Professional Appliances

The Burco range features an 80°-98°c temperature variation, which makes the boilers suitable for a wide range of beverages

All Burco boilers are now being made in Britain

project, the team from Glen Dimplex has created a range of appliances that meet the demands of a range of cafés. Jon explains: “The new Auto-fill Filtration range features an easy to use, touch sensitive, LCD display that allows the user to quickly and easily adjust the water temperature to the desired setting – this is particularly useful given the increased consumption of speciality teas within the café sector, where some varieties of are recommended to be made with water as low as 80°c. As our range features an 80°-98°c temperature variation, something which is superior to most other brands and models available on the market, this makes the boilers suitable for a wide range of beverages. “Burco has tried to make the functionality as easy for people to use as possible, even ensuring the information on screen and in the various menu options can be easily changed to one of a number of pre-programmed languages, from French and Spanish, through to Mandarin Chinese, Urdiu and Hindi amongst others, making the unit ideal for sites where English may not be the operators first language. “In addition to the benefits associated with the multilingual operation, the system also boasts a number of visual and audible alerts and self-diagnostics, prompting the operator when to change the filter, highlight problems with high or low water pressure, or even diagnose issues that may affect the operation of the unit. In the unlikely event of a problem with the product, this allows the Glen Dimplex Professional Appliances service centre to equip an engineer with the relevant spare parts before undertaking a site visit, significantly improving first time fix results and reducing the downtime of a unit for the operator.” Jon acknowledges that energy saving is another key consideration for operators throughout the industry, and one that has not been overlooked by the new range. Jon explains: “The addition to the new Eco-mode. on the boiler, the range significantly improves efficiency as operators are able to set their boiler to

automatically enter the sustainable mode between certain times through a 24hr cycle. For cafés where boiling water isn’t required consistently, the Eco-mode allows the unit to ‘sleep’ after a two hour period of inactivity, maintaining the temperature above 80°c and reawakening instantly when required. By switching off the heating element and making maximum use of the fully insulated tank, the boiler is able to conserve energy to give noticeable savings on those dreaded energy bills.” With versatility in mind, Jon points out that the boilers are available in a range of both countertop and wall mounted designs with tank capacities varying between five litres and 20 litres. For added flexibility, a 20 litre twin tap model is ideal for cafés with a high demand for boiling water, while the 10 litre push button model is perfect for front counter set-ups, enabling customers to safely serve themselves. Jon says: “With all models featuring a stylish chrome tap for a constant or controllable flow, a removable drip tray with chrome insert and a powerful 3kW element for rapid heating to a maximum 98°c temperature, café operators can be assured of piping hot water when needed.” Having been designed, tested and manufactured in Britain, Jon believes the new range gives greater manufacturing flexibility over other brands. Jon explains: “With the production of the boilers being undertaken in Britain, we have a much greater manufacturing flexibility. As with other models in the Burco catering equipment range, we are also able to offer larger chains, the potential to customise our water boilers with their own branding or colours. “Combining a number of unique advanced features, excellent user functionality and the reliability and logistical flexibility of all Burco water boilers now being made in Britain, the enhanced Auto-fill Filtration range will firmly reinstate Burco Commercial as the market leaders in the hot water boiler market.” Burco also manufactures a wider range of water boilers ideal for outside catering and special events, such as manual fill ‘tea urn’ type boilers as well as boilers that run off bottled gas for complete outside location flexibility. More information: Glen Dimplex Professional Appliances +44 (0)844 8153742, www.gdpacatering.com

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ALL ROADS LEAD TO THE EUROPEAN COFFEE SYMPOSIUM This November marks Allegra’s sixth European Coffee Symposium, the pan-European conference dedicated to the branded coffee shop and food-to-go market.

The symposium will explore several key themes centred on the future of coffee, with a strong focus on both French and European markets

The symposium, which will be held this year in Paris on November 28, will explore several key themes centred on the future of coffee, with a strong focus on both French and European markets. The event is sponsored by United Coffee, Solo Cup Europe (now part of Dart Container), Château Blanc, Brita Professional Teisseire and Contigo. Jeffrey Young, managing director, The Allegra Group, says: “France has been long thought of as an espresso drinking market with low coffee standards and highly traditional consumption behaviour, but times are changing. Paris in particular is now seeing a phenomenal rise in new artisan concepts across coffee, food and informal restaurant outlets. Paris is now attracting international players such as Pret A Manger and Costa Coffee, with the French market offering significant scope for growth.” A key date in the coffee industry calendar, this year’s conference titled ‘The Future is Now’ will welcome more than 400 senior executives to this industry think tank. The conference will provide delegates with fresh ideas on how to explore new avenues of business development and growth. The day will also see the launch of Allegra Strategies’ ProjectCafé13 EU report.

Session One: Local Insight with Global Relevance The first session titled ‘Local Insight with Global Relevance’ will start with keynote speech from Jeffrey and the launch of ProjectCafé13 EU, the annual study of the growing and dynamic European branded coffee shop market. Driven by leading-edge market analysis, this session will

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see some of the most influential thought leaders in the French market take to the stage. Major players such as Nicolas Riché, chief executive, Columbus Café; Annabelle Jacquier, head of project, McCafé; Tom Clark, owner, Coutume Café; Jim Slater, managing director and Stephen Holloway, director general, Costa Coffee; will all share their industry success stories whilst discussing future opportunities in France and the changing coffee landscape.

Session Two – Strategic Vision for Brand Success The second session of the day will concentrate on branding strategy and digital consumer engagement. Speakers in this session are: John Nylen, chief operating officer, Espresso House; Christian Kohlhof, chief executive, Chicco di caffé; and Christophe Reale, managing director, espressamente illy; – each exploring branding case studies and business lessons from across the Swedish, German and Italian markets respectively. This session also features Eric Maillard, managing director of renowned Ogilvy Public Relations France; as well as Laurent Bourgitteau-Guiard, general manager, Snapp offering ‘outside insights’ on how companies can digitally connect with a new discerning coffee consumer. This session will end with panel discussion ‘Future of Coffee and Branded Chains within Europe’.

Session Three – Elevating Standards and Thinking Ahead The final session will focus on the business of roasting, with speakers such as Salvatore Malatesta and Matt Perger from St ALi (Australia) and Robert W. Thurston, Roaster and Professor (United States) offering a global perspective on this lucrative market. This session will explore how the industry is adapting to changing tastes and emerging trends, with compelling case studies and future predictions for European roasting markets. Other speakers include: Reinhold Schäerf, Managing Director, Coffeeshop Company and Rob Berghmans, Owner, Caffènation Specialty Coffee Roasters. The day will conclude with an exciting panel discussion on ‘The Future of Roasting’. More information: The European Coffee Symposium +44 (0)207 6918800, www.europeancoffeesymposium.com

EssentialTraining

A TESTAMENT TO TOP TRAINING Christine Cottrell, Australian coffee training expert, offers her views on reaching the right standards with her company’s Perfect Espresso training system and the help that is on hand from the latest edition of her book, the Barista Bible.

The latest edition of the Barista Bible is out now

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Training is often one of the most under-rated aspects of preparing and serving specialty coffee and running a successful café. Put simply, good training is essential for any barista or café owner – if they want their business to thrive. Simplified by 4Cs, good coffee training ensures: Common processes and procedures, Confident and competent staff, Consistency of service and Customer satisfaction. Cafés where the 4Cs are the focus have a much greater likelihood of surviving the first few years after startup and prosperity well into the future. The 10 products in our Perfect Espresso training system address these crucial aspects of café prosperity. The ‘flagship’ of the Perfect Espresso training system is the Barista Bible. My husband and I have travelled extensively, attending coffee events and meeting with espresso experts worldwide. All the latest global trends and developments we‘ve gathered have been captured in the new edition Barista Bible. One of the biggest developments detailed in the new edition is the measurability of the extraction process. Baristas are now experimenting with tools and techniques to measure their espressos and make records of extraction profiles. There is also an emerging trend among some baristas to measure espressos in grams rather than milliletres. New technologies have quickly taken a place in the coffee industry with a proliferation of Apps on the market that support both the preparation and service of coffee. It’s not uncommon to see a mobile phone or iPad propped up near the espresso machine for checking extractions. And a customer can order a latté from a mobile phone a few minutes away from their favourite café, where it will be ready and waiting on their arrival. Bluetooth technology is there too – with a new breed of espresso machine and grinder that can be programmed to communicate with each other and adjust the grind when

necessary. The latest grinders and espresso machines are performing functions that were unheard of a few years ago – particularly with regard to temperature and pressure profiling. The first edition was very much Australian – about how we grow coffee in Australia and about our Australian coffee menu, for example – for the Australian café culture, for Australian baristas and trainers. The new edition is all this – and more. You will now find the content relevant and the techniques applicable, regardless of which corner of the globe you come from. Chapter by chapter, you are taken on a journey ‘from seed to sip with the coffee bean’, starting with a chapter on how a berry becomes a bean and chapters devoted to each machine (the espresso machine and grinder) that include options for choosing the best models for your specific purpose. There’s a chapter on perfecting grinding, dosing and tamping techniques and another on what goes into a perfect extraction, how to recognise when there’s a problem and what to do about it. There are guides for dozens of techniques, including how to adjust the grind and dose. Next is a chapter on how to perfect 15 of the most popular beverages from the international espresso menu – as well as explaining the cultural and historical origins of each. How to plan and write your own coffee menu is explained as well.

Customer centric Also setting the Barista Bible apart from other publications on espresso coffee, are the chapters devoted to ‘mise en place’ and customer service. The barista is guided through the all-important planning and organisation of their work space (mise en place, as we call it in the hospitality industry) and how to deliver fast and friendly service. Last, but certainly not least, is a chapter on maintenance.

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Perfect Espresso has no less than 10 products to help baristas reach their full potential

Many baristas see this as the least attractive part of their job and, as a result, often give it far less importance that it deserves. Well-maintained machines not only perform better and result in better quality espressos, they last longer and need to be repaired less often. All in all, this chapter is a must if you want to attract the discerning customer and save on unnecessary repair bills. An important part of my role in the coffee industry and one I apply to both my publications and consultancy work, is to take what geeky baristas often make complex and confusing – and present it in terms anyone can understand and grasp. As any experienced writer/trainer knows, it’s important to cater to the needs of the three different types of reader/ learner: visual, audio and kinesthetic. They know ‘visuals’ learn best when what they are reading is supported by lots of photos and illustrations and dozens more have been added to the new edition. There are stories and case studies for the ‘audios’ to listen to and learn by and plenty of practical activities and ideas the ‘kinesthetics’ can relate to. To gain the underpinning knowledge required for being a barista, the Barista Bible can be coupled with a Barista Workbook – for a back-to-school style of learning. All the barista has to do is read their Barista Bible and complete the workbook as they go. A little known educational fact is that when someone is simply told what to do for the duration of their training, most learners will only remember about 5% of what they‘re told. However, when such learning is backed by reading and writing, the learning experience is enormously enhanced. For reluctant readers or for those who have difficulty with reading, the Slide Show CD is the précis version of the contents of the Barista Bible that can be read from the comfort of their own computer or iPad. There are also four smaller barista guides that may appeal to such readers. With its frequently-asked-question format, the Conversation guide is designed to arm the

barista with coffee conversation and knowledge while the Dictionary explains words and terms specific to the language of espresso. Recipes gives step-by-step procedures for preparing the most popular beverages on the espresso menu and Troubleshooting explains how a barista may solve simple espresso problems without having to call a service technician. Learning can only be enhanced if the learner practises what they have learnt and the more they practise, the more their skills are refined. On the Training Tools CD there are 40 practical activities. Each activity is focussed on a particular skill and is designed to improve a barista’s technique while working independently or in a group. There is a set of illustrated Charts designed to re-inforce learning without having to open a book or talk to a trainer. With 20 in the set, there’s a step-by-step guide for just about every possible espresso technique – along with tips on how to improve each. Lastly there’s a Customer Service Kit, a box full of ideas and resources designed to ‘liven up’ the teaching of espresso-style customer service skills. Together the 10 publications in the Perfect Espresso series are the one-stop shop for every espresso training need – be it in formal, off-the-job training in a coffee school or in-house, on-the-job training in your own café. It encompasses the knowledge baristas should know as well as the skills they must learn. It also takes the various training curricula around the world into consideration. The Perfect Espresso products are available at various outlets in the UK. Contact Richard Norman at Mad About Coffee for your nearest outlet. More information: Mad About Coffee www.coffee-machine-servicing.co.uk Perfect Espresso www.perfectespresso.com.au christine@perfectespresso.com.au

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EssentialLa Cimbali

COFFEE TO GO ... IN BUCKS One4Six sited at Aylesbury railway station offers all its customers a warm welcome and first class coffee courtesy of La Cimbali.

Nick and Giuseppe Iannelli operate an expanding café empire One4Six

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Run by Italian brothers, metres of space over two floors, including an outside seating Nick and Giuseppe area. We plan to operate our own kitchen facility upstairs, Iannelli, One4Six has making fresh food daily for each of the five outlets. This gone from strength will deliver the quality that we demand and also generate a to strength since greater profit margin,” says Giuseppe. opening nine years The right solution ago and today has With such significant investment in the new site, the Iannelli’s five sites across took the opportunity to review their finances across the Buckinghamshire. whole operation. Nick says: “We Giuseppe explains: “We have always used traditional bought the Aylesbury coffee machines, but instead of buying them outright, we site as a going concern have had rental agreements in place to help ease the cash and arrived to find a flow and manage servicing and training requirements.” very dated and limited As the business expanded to five outlets the business menu based on instant coffee and builder’s tea from a pot.” encountered staffing issues such as managing the training Starting from such a low point gave the brothers great cycle, covering sickness and holiday periods. scope to make significant improvements across the food and Giuseppe says: “The hot beverage side is very busy and beverage offer. Out went the vintage teapot and in came a we are using 70-80kg of coffee per week at the moment. traditional coffee machine and speciality coffee menu, along New and inexperienced staff often had difficulties in using with an impressive selection of sweet and savoury snacks. the grinder properly, despite investment in training. It is One4Six sees peaks in service during the popular AM and something that just used to get forgotten about. PM travel times. Nick explains: “We have a regular clientele “We saw Cimbali’s M39 traditional espresso machine and who snack on the run and they rely on us for speed of service Magnum on Demand PGS grinder at one of the trade shows and quality. earlier in the year and thought this could be the answer. The “Having learnt the ropes at Aylesbury, when a second site system creates a fail safe way to create the perfect espresso with Chiltern Railways became available at High Wycombe with every cup and the training requirements are minimal. The we snapped it up. Both stations have a similar customer technology adjusts the grind through the day so you never profile and so it was easy to replicate the food and get a bad cup of coffee.” beverage offer.” Switching to Cimbali across all One4Six also operates a seated outlets has also brought financial coffee shop at the county’s Willen advantages. “As we were buying a Lakes leisure park in Milton Keynes. total of five machines we were able to With 100 covers, One4Six offers a negotiate a good price. Coupled with variety of hot food. the excellent training and servicing on “The clientele is very different and offer, we are very pleased with the end our peak times are weekends and result,” says Giuseppe. school holidays when the park is full of One4Six also plans to operate people enjoying the countryside and an ice cream parlour within the café the numerous sporting activities on complete with a full range of artisan offer,” explains Nick. Working with La Cimbali has enabled the gelato, which they will make on the business to restructure its machine finances A newly expanded site is about to and deliver great coffee to boot premises. Giuseppe thinks this will be open within the Hale Leys shopping quite a draw as there is no one else in centre in Aylesbury which opens out onto an area which is the town that offers this, despite the fact that there is quite a currently being developed by the local council, that will host large Italian community in the area. a new theatre and cinema complex plus children’s play area. With the help of La Cimbali the business is going from “With so many people passing by on their way to and from strength to strength, who knows more sites maybe in the the new leisure facilities, we saw this as a prime location,” pipeline soon. says Giuseppe. Following a £200k refit, the 100 cover coffee shop will be More Information: La Cimbali +44 (0)208 2387101 open in time for the Christmas sales period offering 120sq www.cimbaliuk.com

EssentialBarista The essential guide to the exciting world of the professional barista

October 2013

RINGTONS BEVERAGES’ JOHN BROAD GIVES AN INSIGHT INTO WHAT MAKE A GOOD BARISTA SEE INSIDE FOR NEWS FROM WORLD COFFEE EVENTS, AS WELL AS THE LAUNCH TO THE FOODSERVICE TRADE OF BARISTA FAVOURITE BONSOY

Brought to you by Essential Café Magazine

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BROAD ON THE BARISTA INDUSTRY Ringtons Beverages’ barista training and development manager, John Broad gives Essential Café an insight into what makes a good barista, future industry trends and thoughts on the future of the market. Having a clear passion for coffee and being methodical and consistent in the way you work is essential in a busy coffee bar, to ensure drinks maintain a high quality in appearance and taste. There’s a lot more to coffee than people think with baristas considering making coffee more of a science. Baristas need to be knowledgeable on the different bean varieties, similar to grapes; beans from different origins have different tastes and flavours. A knowledge of the blending and roasting process along with an understanding of the impact water temperature and pressure has on the extraction process and the taste and flavour of the resulting espresso is also vital. It’s also important to understand the milk foaming process as this is key to ensure authentic cappuccinos are served consistently. To meet the growing demand for first-class coffee, Ringtons Beverages recently refreshed its roast profiles of all our espresso blends, adjusting roast times and the roasting temperature. This allowed us to develop key flavours to meet the current demands of the coffee consumer. Education is key – baristas should enrol on a good training course so they learn the right skills from day one and any bad habits are avoided. Since we launched our new barista training room at Ringtons’ head office, our staff and clients now benefit from tailored barista training programmes as well as the opportunity to try out new products and equipment. Our personalised training programmes are designed to meet the exact needs of each barista, to ensure the development of their knowledge and skills in delivering consistent quality coffee.

Industry trends Operators are continuing to invest in more advanced equipment to reduce the risk of serving poor quality coffee with more using espresso machines and bean-to-cup machines fitted with turbo steam wands, which gives 100% consistency in milk temperature and texture. On-demand

grinders guarantee consistency of freshness and coffee dose and some of my customers are currently using the Cimbali PGS (Perfect Grinding System), which continually monitors the espresso extraction automatically recalibrating the grind size as and when required. The use of espresso pods with traditional espresso machines are also being used more – particularly for decaffeinated coffee. The pod ensures consistency and is much more exact, reducing the margin of error. What’s more, you don’t require a grinder so they become an ideal solution for smaller operators such as pubs and small restaurants.

The future With the increased focus on drink driving over recent years, coffee has become far more of a priority for pubs and restaurants and this is still the case today. This will continue to grow as many businesses have invested in state-of-the-art coffee machines alongside barista training for their staff to deliver fresh high quality hot beverages. Further to this, pubs and bars have also developed their food offer beyond the traditional bar snack with many now placing more emphasis on serving high-quality food. Coffee complements a strong food menu, whether this is for breakfast, lunch or dinner and I see pubs further enhancing sales by appealing to a far wider base of potential customers. As the generation of the savvy coffee drinker continues to grow, with an increased concentration on espresso based drinks, consumers who understand coffee are prepared to go further afield for better quality. It’s not enough to have big brand recognition so operators need to ensure they are serving a consistently excellent in cup coffee quality. More information: Ringtons Beverages, +44 (0)800 0461444 www.ringtonsbeverages.co.uk

STARBUCKS BARISTA FIRED FOR ‘STEALING’ FOOD A Starbucks barista was recently fired after eating one of the café’s breakfast sandwiches – out of the bin.

Coulson Loptmann, 21, said his manager told him eating something from the trash is ‘considered stealing’, according to a report in Seattle-based alternative weekly The Stranger. Coulson, who worked at a Starbucks on Seneca Street in downtown Seattle, also told The Stranger that he survives partly on food stamps because his paycheck of $9.94 per hour (plus a small amount of tips) isn’t always enough for him to buy food for himself. Starbucks spokesman Zach Hutson confirmed Coulson’s firing and said an employee wouldn’t normally be let go for a single violation of this policy, but that in Coulson’s case the incident was the straw that broke the camel’s back.

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WCE EXPANDS TRAINING World Coffee Events (WCE) has licensed the Judges Certification Workshops (JCW) model to the Specialty Coffee Association of America and Speciality Coffee Association of Europe.

Kansas City barista Pete Licata won this year’s World Barista Championship 2013, which is organised by World Coffee Events

Carl Sara, 2013 chair of the WCE advisory board, says: “This allows more opportunities to become certified as a judge in our world competitions. The partnership with our parents will increase the frequency and accessibility to the certification workshop. “During the 2013-2014 event season, the SCAA and SCAE will organise, manage and produce judges workshops worldwide either directly or through their global education partners. Certification will still be officially authorised and issued by World Coffee Events.” “We are very excited to offer these Judges Certification Workshops in more locations in Europe to help grow the number of European certified judges in the world championships,” says Annemarie Tiemes, SCAE’s education coordinator. With the aim of making these workshops as widely available as possible, SCAA and SCAE have started on plans for a series of Judge Certification Workshops within various geographies worldwide. To date, this list includes:

Cindy Ludviksen, WCE’s managing director, says: “Our goal is to offer a clear path and training opportunity to all interested individuals in becoming a world certified judge. By licensing the judges certification program to the SCAA and SCAE, we are able to improve the facilitation, promotion and administration of these events.” Exact dates and locations will be made available on the WCE website, at www.worldcoffeeevents.org/judges/judgecertification-workshop. More information: World Coffee Events www.worldcoffeeevents.org

November 15-16, 2013 - Williamsburg, VA (organised by SCAA) February 2014: The Americas (tbc) (organised by SCAA) February 2014: Dublin, Ireland (organised by SCAE) March 2014:Ancona, Italy (organised by SCAE)

Bonsoy soy milk is now available to the foodservice industry

TREAT YOUR BEANS TO BONSOY Bonsoy soy milk is ideal for dairy free drinks. Using a slower cooking and production process and a traditional recipe perfected by Japanese soy masters over centuries, Bonsoy soy milk is made from carefully selected whole organic soybeans, which means it is also GM-free. Available from Community Foods, Bonsoy is the only soy milk made with fermented soybeans and this is what gives the milk it’s creamy taste and delivers an excellent source of vegetable protein. The milk is dairy-free, has less than 5% fat and is low in cholesterol as well as being organic, gluten free and vegetarian. The launch of the brand into the catering and foodservice industry is due, Community Foods says, to high demand from baristas and coffee

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professionals who are all talking about how good it is. Well known coffee professional and barista, Matthew Carr, of thebarista.co.uk says: “There is increasing demand from customers now for non-dairy options with their coffee and also, cafés need to tell customers this alternative is available. We carry it everywhere we go because of this growth in demand. “With such a good product like Bonsoy, which is so easy to work with in terms of steaming and also that tastes great, all cafés should be offering this product to their customers.” More information: Community Foods +44 (0)208 2082966 www.communityfoods.co.uk

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RINGTONS PUTS THE ‘TEA’ INTO TRAINING AT MANCHESTER HOTEL

Ringtons Beverages has been awarded the contract to supply The Victoria Hotel in Manchester and has been stirring in its training expertise too.

Ringtons Beverages has been awarded the contract to supply The Victoria Hotel in Manchester

The Victoria Hotel, which has recently undergone a £1.3m refurbishment, was bought by owner of hospitality training business Phil Healey and re-branded in January this year to also allow his company to provide the opportunity for trainees to work alongside the hotel’s employees in a live hospitality environment to further their training. As part of the contract, Ringtons Beverages will provide its full range of bedroom service products, espresso beans, bulk brew coffee, cafetiere, teas, syrups and biscuits. Ringtons has also installed a Casadio espresso machine and an on-demand grinder in the new café-bar, in addition to a Bulk Brewer machine previously installed at the hotel. Its loose tea will also be used for the hotel’s popular afternoon tea, which is served in the dining room or on the garden terrace. Phil was the very first visitor to Ringtons’ brand new training room in Newcastle where he tested out the different coffee machines and blends. John Broad, Ringtons Beverages’ barista training and development manager, has also completed onsite training

with the food and beverage team of 17 staff. Stephen Drysdale, head of department at Ringtons Beverages, says: “The Victoria Hotel has undergone a massive transformation and is now a fantastic venue to visit. We are delighted to supply our high quality range of teas, coffees and machinery and are especially pleased to share our barista knowledge in the unique hospitality training aspect to this hotel.” More information: Ringtons Beverages, +44 (0)800 0461444 www.ringtonsbeverages.co.uk

Beautiful, Sophisticated and a Winner

For more information visit www.cimbaliuk.com or call 02476 854199

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EssentialCase Study

The bowler hat theme is attractively bought to life in these fetching light fittings

EUPHORIUM DELIGHTS WITH ITS NEW CITY SITE Essential Café paid a visit to central London’s latest high concept café, euphorium bakery, which has just opened its latest branch on Threadneedle Street in heart of the City of London’s financial district. Situated in an area populated with high quality retail and food outlets, including the well-established Taylor Street Barista, this new café is ideally placed to provide services to wellhealed city workers looking for breakfast and lunch. From outside the site is impressively presented with a modern look, but with traditional touches, which the brand has established as its trade mark, including moustache and bowler hat logos. There also messages such as ‘A Great Breakfast Pays Dividends’ on the glass tying the site into its location and the City’s long association with coffee and coffee houses. Inside, the bustling café is laid out with a long table showcasing many of the company’s speciality breads, which have formed a major part of the company’s success since it launched its first site on Upper Street in Islington, North London in 1999. Behind this area, the main counter offers all types of cakes, pastries and temping treats as well as a wide range of beverages. Off to the right is something that is less often found in a café however, a fully equipped carvery, offering a selection of on-site roasted meat sandwiches. The café is also equipped with a coffee lounge on an mezzanine floor, offering more sedate surroundings away from the bustle of the main floor. Essential Café took a seat on the mezzanine where the

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clever theming of the site continues with wall decorations echoing the association between Threadneedle Street and tailoring trade with a clever stitching motif. Also on view from the Mezzanine is a fetching display of bowler hat light fittings suspended from the celling, again referencing the location and its financial background. Apparently, customers who visit actual wearing a bowler hat are entitled to free food, although if the fashion for wearing said item ever catches on again, the policy might have to be re-assessed. Essential Café opted for a decaf cappuccino and one of the gorgeous looking roast beef sandwiches made with the company own brioche rolls. A great coffee served by the sites’ head barista was perhaps no surprise as the business has a reputation for high quality coffee, working in close partnership with the Kimbo brand. However, Essential Café was curious to see how the new carvery option would work and was delighted to discover a perfectly cooked helping of beef, with just the right amount of accompanying ingredients to deliver a really fully flavoured and satisfying sandwich all presented the company’s light and tasty brioche rolls. Evana Stanonik, programme and business transformation manager for euphorium, explains: “This is our first week open at our new flagship café, so it’s a really exciting time.

EssentialCase Study

The Mezzanine floor provides a really attractive view of the busy café below

We have a special event this evening to introduce ourselves to the City of London and hopefully get a buzz going about our commitment to quality and great customer service. We are not promoting the place as a destination outlet, we very much want to become part of this location and offer the people who live and work in this part of London something they can enjoy and rely on as their go to place for great coffee and food.” The business has seen expansion in recent times as the company received investment from Tesco and now offers concession sites in several Tesco’s stores. Investment from a large entity like Tesco into what is essentially an artisan based business, was always going to raise a few eyebrows, but the company remains in full creative control and is committed to continuing its growth based on its core values of creating its own products and unique brand. Essential Café was curious as to how the new site was chosen? Evana explains: “We were actually approached by the landlord to occupy this site as they wanted something a bit different with a strong identity of its own and not a generic high street brand. The company was immediately convinced that we could create something really special, it’s been quite a long process, but we are delighted with the result as our brand can really express itself to the full in this location.” Getting the staff ready for the opening was also a challenge, but thankfully staff training is a big focus for euphorium. Evana says: “All out training is done in house with additional help from our coffee partner Kimbo. We offer practical training as well as class-room type sessions that not only teach our staff the practical skills to deliver the products we want, but also allows them to learn about the culture of

euphorium bakers has opened a new flagship site in the heart of the City of London’s financial district

the company and its commitment to creating our own high quality food and drink as well as how to really connect with the customers.” So what are some of the food and drink highlights customers can expect? “We are of course known for our bread,” says Evana, “all baked in our own site in London and distributed to all our 15 outlets. We will be selling our full range of breads here to take away and of course be using them to make our sandwiches. However, we are particularly excited about the carvery offering we have set up here. It feeds into the very British image we want to project as a company and all the meat is specially prepared on site. Currently we offer roast beef, turkey and pork as well as a bacon/sausage option for breakfast and so far they are going down really well. There is nothing like it in the area and we will continue to develop the offering with new meats including ostrich in the future.” In an area with several well established high-quality coffee outlets, the company is well aware that its offering needs to be top notch. With many skilled baristas to call upon, the company is also fortunate to have a strong relationship with its supplier. Evana says: “We have a great relationship with Kimbo and could not be happier with the advice and support they provide. With their help we are able to offer our own options, such as our House blend complemented by other choices like our Supreme blend with a higher percentage of Arabica beans. “More recently we have developed a relationship with Tea Pigs as we look to develop a stronger tea menu, so will be interesting to see how that plays out at this new site.” So have there been any surprises with the new site? Evana explains: “There are things that we will have to adapt to. The hours are quite different to other sites in that the City has a low level of residential customers so we won’t be opening on Saturdays and the evenings here are much quieter than some of our other sites, here it really is breakfast and lunch which are the key selling times. “Also we have four tills here as lots of the customers don’t have much time and need to get in, make their choice and pay for their food and drink in a timely fashion. So far the flow of the store is really working and customers have quickly got used to how it all works, we have only been open a few days, but already you could say we have regular customers.” Evana adds: “Also, the customers here are very well educated in what they want. If you get a flat white wrong, they will certainly let you know, so we are enjoying the challenge of servicing this discerning, but appreciative customer base.” Essential Café was curious as to what Evana’s favourites from the current menu might be? she says: “We have been doing a butternut squash and feta salad recently with is delicious and I also think we currently have some of the best scones in London. Also a particular favourite of mine is the caramelised banana and frangipan tart, which is amazing.” More information: http://blog.euphoriumbakery.com, or email info@euphoriumbakery.com

Essential Café

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Super Bar

Crema Espresso

Dolci Arabica

Tazza D'oro

Created to satisfy the demands of the drinker who enjoys a very definite, full-bodied coffee, features a fragrant aroma of fine roasted coffee, a highly compact creaminess and a full, harmonious body. The aftertaste evokes attractively rounded and velvety flavours of good traditional coffee.

The crema espresso blend has been created to add more body and creaminess to the traditional characteristics of sweetness and delicate aroma of the Caffe Carraro blends. Its special mixture is based on the sweet Central American Arabicas, blended with Brazilian Santos; body is provided by washed Indian and Central American Robustas.

The blend is made up of 8 meticulously selected, top quality Arabicas from Central and South America, the Horn of Africa and India. Fragrant and floral aroma with jasmine and rose petal notes. The full flavour has strong sweet accents. Very pleasant, barely perceptible acidity. Delicate, lingering aftertaste. Enjoyable at any time of the day. The perfect afternoon coffee.

The Tazza D'oro blend is the result of Carraro's many years of research and experience in the industry that covers over three generations. It is made from meticulously selected Arabicas (90%) Robustas (10%). It has a compact and persistent creaminess, fragrant and fruity aroma, rich and velvety flavour.

CALL ON 0800 025 7121 w w w. p u re c a ff e . c o m

EssentialPure Caffe Ltd

PURE GENIUS Pure Caffe uses its expertise to deliver a high-quality mix of coffee, equipment and support to keep operator’s beverage offerings pure at heart. Following a successful tenure working in the wholesale division of Costa Coffee, Pure Caffe was started by in in 2010 by Jose Romero. Sole distributor for Italian coffee brand Caffe Carraro, Pure Caffe’s progress has been impressive, now boasting 200 clients enjoying the benefits of great coffee, machine supply and expert support all from the same source with more joining the Pure Caffe family all the time. Situated next to Brixton Market, a great location for a wide variety of fresh produce stretching back many years and now increasingly a mecca for consumers looking for the best coffee and café experiences, the company operates from two renovated, tight-spaced arches comprised of a self-contained warehouse, offices, showroom and training college all under one roof. The beating heart of this company is the care and passion with which it supplies the Caffe Carraro coffee brand. With its roots planted firmly in the best tradition of Italian coffee

Pure Caffe offers a complete range of high quality coffee from the Caffe Carroro brand as well as full back services

production, Caffe Carraro has been roasting coffee in the Veneto region of Italy since 1927. In those 83 years Caffe Carraro has continued to serve its local community with the high class coffee, but has also expanded to now have a presence in 15 countries worldwide. A dedication to quality has been at the core of Caffe Carraro’s success and every morning since 1927 the Master Taster arrives to analyse the newly delivered green coffee. Using knowledge passed from each generation, only the highest quality beans will be selected to begin the process of creating the unique Carraro taste. To achieve the perfect espresso, Caffe Carraro slowly roast each individual coffee to optimise flavour and aroma and only then are they blended together to create a smooth, sweet espresso. Jose and his team look to pass on this passion and duty of care to the company’s own UK customers. Pure Caffe do not just supply the coffee, but support its customers with coffee grind checks, repairs, machine supply and servicing and most importantly barista training to make sure customers are getting the very best from their coffee offering.

Pure Caffe offers a total of seven main blends, which range from 100% Arabica down to the more full-bodied ‘Robusta-heavy’ blends. Highlighting just a few of the interesting products from the line-up, CARRARO 1927 is a selection of eight of the best quality arabica coffees produced every year from around the world. In the cup a well-balanced structure with compact creaminess, intensely aromatic, full bodied with a chocolaty aftertaste. DOLCI ARABICA is a blend made up of eight meticulously selected, top quality arabicas from Central and South America, the Horn of Africa and India. Fragrant and floral aroma with jasmine and rose petal notes, the supplier says the full flavour has strong sweet accents and very pleasant, barely perceptible acidity, with a delicate, lingering aftertaste. TAZZA D’ORO is made from carefully selected Arabicas (90%) Robustas (10%) and is described as displaying a compact and persistent creaminess, fragrant and fruity aroma with a rich and velvety flavour. The Crema Espresso Blend has been created to add more body and creaminess to the traditional characteristics of sweetness and delicate aroma of the Caffe Carroro blends. Its’ special mixture is based on the sweet Central American Arabicas, blended with the Brazilian Santos. Body is provided by washed Indian and Central American Robustas. SUPER BAR GRAN CREMA is described as offering a highly compact creaminess and a full, harmonious body, with the aftertaste evoking attractively rounded and velvety flavours of good traditional coffee. Pure Caffe also supplies decaffeinated coffee in bean/ pre-ground/pods and sachet formats, a choice of high-quality Hot Chocolate and Syrups, branded crockery, branded and non-branded takeaway double wall hot cups (and sip lids) and branded signage. The company also provides access to a whole range of traditional coffee machines on a free-on-loan basis (volume dependant), rental, lease-purchase or outright purchasing arrangements. Pure Caffe also offers servicing and back-up for a wide range of traditional machines, grinders and water filter products. Contact the company direct to find out how Pure Caffe can not only inspire, but support you on your journey to café nirvana. More information: Pure Caffe +44 (0)800 0257121 www.purecaffe.com

Essential Café

PARIS 2013

26-28 November 2013 The Pullman Paris Montparnasse

INSIGHT. INNOVATION. CONNECTION. “The European Coffee Symposium is a truly inspiring event that every serious professional in the coffee shop sector should be involved in.” Guido Bernardinelli Managing Director, La Marzocco

HOW CAN WE HELP YOU?

ORGANISED BY

PROUDLY SUPPORTED BY

www.europeancoffeesymposium.com

Contact Ludovic Rossignol for more information: +44 (0)20 7691 8836 lrossignol@allegra-events.com

EssentialPod Machines

CAPSULE CAPTAINS Essential Café takes a look at how pod machines and capsules can help improve consistency and quality. TURN ON YOUR CUSTOMERS WITH A LOVELY CUP OF LAVAZZA “Lavazza Blue is the perfect espresso capsule machine for all businesses – small and large – that rely on great coffee as part of their offering.” says the company. “No wonder that so many Michelin chefs in France and Italy now use the system in their restaurants and Lavazza says its Blue Cap service, which offers Lavazza Blue here in the UK, is fast becoming the must have offering to any business that wants to extend its customer service to a perfect cup of coffee for its clients without all the hassle associated with complex machines.” John says that any member of staff can operate this equipment after just 15-30 minutes’ training at most. John says: “Whether you run a restaurant or bar, a high quality fast food kiosk, or are a cinema, leisure outlet, or any other type of commercial enterprise like a car dealership, golf driving range or indoor play centre, that wants to look after its clientéle and extend its revenue opportunities, you should consider going for the Blue Cap Lavazza service. “Its specially adapted Lavazza machines provide all the theatre of a traditional machine and to the untrained eye, look exactly the same, but as they take a coffee capsule rather than loose grounds, are far easier to operate and clean. The coffee produced has an amazing crema and is great for latté art as well.” John continues: “A lot of restaurants are beginning to switch to capsule based coffee systems to guarantee top quality coffee as the system doesn’t allow for any error based on the barista technique and, moreover other leisure outlets find it ideal as they get all the quality with speed and convenience, no mess and no wastage. The capsule market is immature in the UK, relative to the US and continental Europe but this is changing and we are seeing strong demand for this product.” John points out that the package on offer from the Blue Cap Coffee Company involves the free loan of a one or twogroup machine and a complete machine service package for as long as operators are at 50 cups per day and sign up for a two-year deal. The company also supplies a big range of teas, hospitality accessories, syrups, hot chocolate, cups/lids and biscuits. Everything needed for a complete coffee experience (or tea/ chocolate for non coffee customers).

The Blue Cap Coffee Company package consists of a free loan of a one or twogroup machine and a complete machine subject to conditions

The Blue Cap Coffee Company says that any member of staff can operate the Lavazza Blue equipment after no more than 30 minutes training

John Williams, the managing director of The Blue Cap Coffee Company, says: “There is no compromise on flavour, aroma or body with a range of perfect Italian coffee blends designed to suit all tastes and give you the highest quality, perfect cup of coffee every time.

More information: The Blue Cap Coffee Company +44 (0)800 6785304 www.bluecapcoffee.com

Essential Café

EssentialPod Machines

THE BREW GROUP The Astoria Treviso Capsule combines the convenience of capsules and the style of a traditional machine

The Brew Group’s addition to the capsule market is the Astoria Treviso Capsule. The Astoria Treviso Capsule has the iconic look of a traditional coffee machine without the need for a trained barista. This stainless steel fronted unit comes with the options of a black or cherry red painted panel, its described as sleek and stylish and is suitable for a front of house serving environment. The unit can produce a variety of a café style drinks, but is much easier and simpler to use than its traditional counterpart. The key feature is the coffee capsule system, which makes barista quality coffee child’s play, says the manufacturer. The maker says the capsule contains the exact amount of pre ground coffee needed for a perfect espresso shot, eliminating the need for bulky external grinders. The Brew Group says that this means that beans are not sat degrading in a hopper losing freshness and flavour, in between peak times. The operator simply places the capsule into the handle and with one button press, the maker says perfect espresso is produced every time, there is also no mess of loose coffee grounds to dispose of just simply remove the capsule and dispose of when done. The unit is available fitted to the mains water supply or tank fed, with no need for an external grinder, the compact body of the Treviso Capsule will fit into the tightest of countertop workspaces. With a small footprint for a two group machine, the unit is a good match for busy sites that

have limited space. In addition, the unit has a hot water tap and a swivelling steam arm and the manufacturer argues the model really does have it all making the best combination of traditional and capsule technologies. The automatic easy to use cappuccino attachment is designed to take the work out of frothing milk making coffee shop style lattés and cappuccinos, consistently and effortlessly. The Brew Group says the machine couldn’t be easier to clean, a simple brush and flush at the end of the shift ensures that the machine is kept in top working order, meets health and safety and continues to provide customers with consistent, quality coffee, at the touch of a button and the pop of a capsule. More information: The Brew Group +44 (0)845 4500498, www.thebrewgroup.co.uk

Essential Café

Dirty Chai Place 1 scoop of Spiced Chai Latte powder into a 12 oz mug. Add a shot of espresso coffee and mix to a paste. Top up with steamed milk and stir well.

Recipe of the month

October

An aromatic blend of tea milk and spices MADE in ENGLAND with AUTHENTIC SPICES from INDIA For details of your local distributor, please contact: Sarah Ford 07899 957895 or Louise Knott 01689 854 270

EssentialCafé Essential MAGAZINE MAGAZINE

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EssentialCounter Culture

BLACK WHITE RED is the brainchild of Kevin Latouf and Rugby star Chris Robshaw (right)

THE WINNING TEAM Inspired by their common passion for good coffee and fine wines, England and Harlequins rugby player Chris Robshaw and old school friend, Kevin Latouf, have opened BLACK WHITE RED in Winchester, Hampshire.

The team at BLACK WHITE RED includes a general manager, head chef, two sous chefs and three fulltime baristas

Essential Café

(Essential Café) Give us a brief history of the business and your involvement. (Kevin Latouf) “Inspired by mine and Chris’s common passion for good coffee and fine wines, BLACK WHITE RED is a new concept in retail. We have been up and running for a month, but the idea and planning was almost 18 months in the pipeline! I am one of the directors of the company and control the day-to-day running of the business. The concept behind BLACK WHITE RED is that it links the atmosphere, ambience and service of a specialist, premium coffee bar with the exclusive identity of a wine bar. Wine and coffee are not usually linked together, but there’s a close relationship in many ways such as the way they are grown, the care the producers take in crafting their product, the climates and terroir to name a few. We have also found that generally people who like nice wine enjoy quality coffee too. Not only will we match wine with food, but also coffee with food. We want to create an environment that is entertaining, active and addictive.”

Who works with you? What roles do they perform? “I have a head chef and two sous chefs in the kitchen. I have a general manager who looks after staff training, rotas, ordering and is consistently involved in tasting new wines and coffees. I have three full-time baristas whose responsibility it is to make sure we keep the high standards of drinks going out to customers and also seeking new ways to improve our coffee offer.” Separate from your food and drink offer, how do you differentiate your business and keep customers coming back for more? “Service is the most important part of our business. If you have poor service or not very attentive staff then it doesn’t matter how good your food or drinks offering is, customers will not come back.”

EssentialCounter Culture out new ideas for our food menus etc. He’s great to have around because he looks at things from another angle having not been in the trade before. It’s actually really refreshing to have him around as he has a really keen eye for detail.”

The team behind BLACK WHITE RED believe there are many synergies between fine wine and quality coffee

Do locally sourced ingredients or products play a big part in the business? “We use local coffee roasters and where we can (if the quality is up to our standards) use local producers.” How do you go about choosing your specialty drinks such as your coffee/wine? “We taste all the time, it’s the only way really! I constantly get sent new and interesting wines from our suppliers and also new coffees. It’s one of the perks of the job!”

You plan to match different coffee’s with food, how will that work? “We’ve paired a few food items with coffees to just give our customers an idea of what we think works well. For example, our smashed eggs go really well with a piccolo or our eggs Benedict pairs better with a glass of pol roger NV champagne. It will hopefully also encourage our customers to try different things as opposed to opting for their usual all the time.” Tell us about your cold drip coffee. “The cold drip works by dripping cold water over ground single origin coffee over a 12-18 hour period! It leaves you with a lighter, fruitier style of cold coffee, which we serve on ice.” What is your favourite wine you currently sell?

High-quality hot chocolate is becoming more popular, something you offer? “Hot chocolate isn’t a big seller for us at the moment, but with winter on its way it is certainly something we are keen to explore and maybe we will look into creating our own hot chocolate with a BLACK WHITE RED twist.”

“My favourite wine of the moment is a Chenin blanc from Craig Hawkins of South Africa. It’s from the Swartland, the grapes have been left on the skins for over two years! It’s crazy, but brilliant. It looks and smells like its going to be super rich and sweet, but when you taste it it’s bone dry with a tannic finish. Immense!”

What is Chris’ input into the running of the business? “Chris is constantly involved in what’s happening with the business. He regularly sits in on coffee cupping, trying

More information: BLACK WHITE RED www.blackwhitered.com

Essential Café

Excellence is sustainable. OCESS PR

N SPO SIBLE E GREE R N

PPLY CH SU FFEE AI CO

illy, the world’s first coffee company with the DNV sustainability certification. illy’s passion for coffee, the best that nature can provide, is also found in its respect for people and the environment. This is why illy is the world’s first company to receive the Responsible Supply Chain Process certification of sustainability awarded by DNV (Det Norske Veritas).

Who is DNV?

PPLY CH SU FFEE AI CO

OCESS PR

01604 821234 illy.sales@eurofoodbrands.co.uk www.eurofoodbrands.co.uk

It is the new DNV certification standard, the first to attest the all-round sustainability of a company. With DNV, illycaffè is recognized as being sustainable throughout its production chain, from its corporate management to its relationship with its suppliers, the coffee growers. N

DNV (Det Norske Veritas) is an international certification body based in Oslo, Norway. Since 1864, it has encouraged businesses worldwide to grow responsibly, with a view to sustainable economic, environmental and social development.

What is the Responsible Supply Chain Process?

N SPO SIBL RE GREEN E

An International record.

EssentialSoup

SERIOUSLY SOUPER As we move into the key selling season for soup, Essential Cafe (needs accent) takes a look at some of the ways operators can warm up their tills this winter. Essential Café reports

Solo Cup Europe’s new 26oz paper food container

Research into the UK’s soups market has revealed that traditional flavours such as Tomato and Carrot & Coriander still rank highly as consumers favourites, but more exotic recipes such as Butternut Squash and Spicy Moroccan are fast gaining ground on the number one position. The 2013 Soup Report from Solo Cup Europe researched buying trends and flavour preferences among consumers within the UK’s ‘to go’ sector. Increasingly, soup is perceived as a healthy alternative to the more traditional sandwich lunch. The Soup Report also reveals that the quality of the takeaway packaging is a critical factor in the decision to purchase. Hand comfort, a secure fitting lid and a rigid container that doesn’t sag were all ranked as ‘very important’ to consumers; the use of recyclable material was another important consideration. In light of these findings, Solo Cup Europe has launched new 26oz heavy duty paper food container. Phillippe Payras, sales and marketing director at Solo Cup Europe, says: “We know from our Soup Report that customers need a good range of sizes to choose from and the new 26oz size fills the gap between traditional 16oz and 32oz containers.” Heinz Foodservice says that soup is the perfect all-year-round offering, with a huge 70% of soup occasions occurring at lunchtime. Michelle Smith, Heinz Foodservice’s brand manager, says that soup appeals to all ages, from workers looking for a quick lunch break solution to diners in need of a comforting and satisfying meal. Michelle says: “A must-have menu addition, low-cost soup can provide excellent profit margins for outlets and is easy to prepare and serve to hungry crowds. With a range of merchandising solutions available from Heinz, soup can also be served as a takeaway option or dished up to eat in.” Michelle says that Heinz Foodservice’s five popular varieties; Cream of Tomato, Cream of Chicken, Cream of Mushroom, Country Vegetable and Chicken Noodle, lend themselves to a variety of flavour customisations, giving outlets the chance to create signature dishes and a range of exotic flavour fusions.

“Our condensed soup range has proved popular with a number of outlets, particularly on the high street,” Michelle says. Heinz Foodservice offers a family of “Each soup easy to prepare soups which offer also offers peace attractive profit opportunities of mind and total flexibility, as they are made from all-natural ingredients, require few culinary skills to prepare and give customers a healthy and light lunchtime option. “Condensed soups offer great value for money compared with many other ready-to-eat soup options available and are a convenient and easy-to-use solution – simply add an equal amount of water, heat and serve. Each 830g tin provides up to nine servings and, costing around a fifth of an ambient pouch soup, offers excellent value for money.” Susan Gregory, head of food at Nestlé Professional, says that soups are popular throughout the year although they generally over index in winter where they can be consumed as both a warming light lunch option or a full main meal. Susan says: “Great examples include High Street brands such as EAT, which offers ramen-style noodle dishes to which ‘hot and fragrant broth’ is added whilst Prêt a Manger offers a simple but ‘ridiculously healthy’ miso soup as a very light option. “This flexible approach to food really plays into flavour trends too; while traditional flavours still remain king, with tomato (albeit a ‘slow roasted tomato’ or chunky minestrone) staying at the top spot, we’ve also witnessed an increase in the popularity of Asian cuisine.”

Nestlé Professional’s Butternut Squash soup and Tomato soup with tortillas

Susan says that Oriental Miso or Laksa deliver an Eastern authenticity while also acting as a healthier, lighter alternative to a chunky soup.

Essential Café

EssentialSoup “Carrot, parsnip and ginger on the other hand, meets the desire for a more substantial soup while also satisfying demand for slightly more exotic flavours,” Susan says. Products such as MAGGI Asian Liquid Fond Concentrate and MAGGI Coconut Milk Powder are ideal for operators looking to capitalise on the Asian trend and bring a taste of the Orient to their soups and other dishes,” Susan adds. Jon Ayres, the new development chef for The Redemption Food Company, says the company’s Love Soup range lends itself to all four seasons and has a fresh and clean homemade taste, offering time-pressed caterers a more convenient alternative to kitchen-made. Jon says: “On top of the fact that an overwhelming 83% of adults have eaten soup in the last six months and that soup is considered to be a good all-year-round meal option by four-fifths of users, there isn’t a lot of labour involved and chilled, fresh soup is so easy to use, offering sustaining hot food that utilises little equipment. The Redemption Food Company says that with some thought its possible to keep an interesting soup option all year round

The Real Soup Co is one of the companies offering exotic flavours such as creamy tomato with a twist of smoky chipotle

Essential Café

“Having soup on menus also gives consumers variety, not only in terms of having different flavours at their fingertips, but the choice of whether they have a light snack or a chunky, substantial meal and you can make a very healthy profit too. In terms of our soups, caterers can find out just how much by visiting our website and utilising our margin calculator.” Jon says that the secret to soup success in the café sector is understanding the character of different soup types and building this into a menu to keep it interesting through the seasons. “Soup doesn’t have to be just a winter warmer and café operators should look at on-trend soups that best suit each season,” Jon says. “For instance, we have just introduced three new varieties that reflect key trends to our Love Soup Autumn range, which are Parsnip, Carrot & Cumin; Mexican Corn, Chilli & Lime; and Cauliflower and Parmesan. “The Parsnip, Carrot and Cumin variety has a sweet root veg flavour with an earthy spiced note, while the Mexican Corn, Chilli & Lime has a fresh lime tang with a spicy and creamy spiced note. The Cauliflower & Parmesan variety is a creamy, comforting hit of cauliflower accompanied by the salty tang of parmesan.” The Real Soup Co. from Zorba Foods, has extended its range of premium quality, fresh chilled soups with two new flavours to help caterers spice up their autumn/winter menus.

Spicy Bean Soup is described by the company as being a warming blend of cannellini and kidney beans with a kick of chilli and Tomato & Chipotle, a creamy tomato soup enhanced with a subtle twist of smoky chipotle. Marie Gawley, foodservice commercial manager at The Real Soup Co. says that like all flavours Spicy Bean Soup, in The Real Soup Co’s range, Spicy from The Real Soup Co., is described Bean and Tomato & Chipotle are as being a warming free from artificial colours, flavourings blend of cannellini and kidney beans with a and preservatives. kick of chilli Marie says: “The onset of autumn is always a good time for caterers to review their menus and refresh their offering ready for the colder months ahead and for special occasions such as Halloween and Bonfire Night. “It’s really important to vary your soup offering otherwise customers can easily succumb to flavour fatigue – these new flavours are delicious, hearty offerings which will enhance any winter menu and keep your regulars satisfied. “They represent a real taste alternative and give caterers the opportunity to capitalise on soup as an increasingly popular alternative to the traditional sandwich lunch.” The Real Soup Co’s range of 21 soup varieties includes both chunky and smooth textured products to suit all customer preferences, in traditional and contemporary flavours. Yorkshire Provender has been supplying the café and retail trade for several years, both supplying directly with shops and via wholesale retailers. The company currently has 13 SKUs in its range, all of which are available in 3kg tubs. Belinda Williams, founder of Yorkshire Provender, says she truly believes in using good quality, British ingredients in order to make the best soup. “Our soups are made just the way consumers would want if they were making it themselves, so offer a real ‘home made’ aspect to the catering trade,” says Belinda. “Consumers desire for natural ingredients is a key factor, and Yorkshire Provender Soups deliver just that.” Belinda adds: “Our repeat purchase retailers show that they are as keen as we are in offering their customers only the best and over the years we have developed a great working relationship with retail buyers.” All Yorkshire Provender Soups are produced with love and passion in the company’s North Yorkshire Kitchen, using fresh and local produce where possible and always cooked in small batches, to keep its fresh-from-the-garden flavours.

Yorkshire Provender looks to introduce a home made feel to high-street

EssentialSoup

The Tropical Sun range features authentic Caribbean soup mixes with the Fish Tea Soup, available from distributor Wanis

At Wanis, which distributes the Tropical Sun Foods brand, brand manager Jag Singh says the company recently launched a new range of authentic Caribbean soup mixes, that are aimed at providing a more exotic taste sensation for foodservice operators and their customers. The range includes a Chicken Noodle Soup, Cock Noodle Soup, Vegetable Noodle Soup, Pumpkin Noodle Soup and Fish Tea Soup. Jag says: “Caribbean food and drink is big business and is one of the fastest growing world food categories in the at-home environment. Our soups offer foodservice businesses a simple and convenient way to capitalise on this trend and tropicalise their menu with our soups. “They are particularly attractive to out of home business operators because they can be used as a soup base, to which any number of meats or vegetables can be added to suit any occasion or palate. They can also be enjoyed simply as a tasty snack, as stock for broths and stews, or as a meal accompaniment.” Available in sachets, Jag says that each soup provides a filling portion, which works perfectly as a starter for two or more people and can be tailored to use up seasonal meat and vegetables.

Karimix’s range of products for foodservice are available in 1kg, 2kg and 10kg formats

to-go options such as soup in eye-catching disposable packaging. John says that Huhtamaki’s ‘mmm…’ premium quality paper food-to-go range offers a contemporary serving solution that guarantees to brighten up takeaway offerings and make them even more appealing to customers. “Designed to allow caterers to modernise their presentation and offer their customers a quality takeaway experience for a variety of foods – whether sweet or

Huhtamaki UK says that operators should consider offering food-to-go options such as soup in eye-catching disposable packaging

savoury, hot or cold,” John says. “The ‘mmm…’ packaging is perfect for serving warming soups and broths as well as other hot foods like pasta, rice and noodles. The versatility of soups throughout the year is matched by the containers, as not only can caterers switch menu options to gazpacho-style chilled soups and lighter flavours, but utilise their ‘mmm…’ containers for ice creams and similar chilled and frozen desserts and confectionery.” ‘Mmm…’ containers are available in four different sizes – 8oz, 12oz, 16oz and 32oz, in the stylish stock design or plain white, with paper or plastic lids. More information: Heinz Foodservice +44 (0)800 575755 www.heinzfoodservice.co.uk

Karimix, makers of hand-cooked relishes, chutneys, pastes and sauces from South-East Asia, has launched a new range of pastes for soups and rice. The range, which includes the popular flavours of Miso, Raman, Pad Thai and Tom Yam, extends the Karimix range of products for foodservice and are available in 1kg, 2kg and 10kg formats. Monica Chia, the founder of Karimix, says: “As a UK manufacturer, Karimix is perfectly positioned to service the needs of caterers wanting to unlock the flavours of SouthEast Asia. Our products sell around the world and are made by hand using the finest GM-free ingredients, with no artificial additives. “We have worked with chefs to create this new range that incorporate popular flavours with a modern twist, to help extend choices on menus and increase profits.” John Young, UK foodservice sales and marketing director at Huhtamaki UK, says that operators seeking to impress in their local market place should consider offering food-

Huhtamaki +44 (0)239 2512434 www.foodservice.huhtamaki.co.uk Karimix +44 (0)1227 733878, www.karimix.com Nestlé Professional +44 (0)800 745845 www.nestleprofessional.co.uk Redemption Food +44 (0)1207 508111 www.redemptionfood.co.uk Solo Cup Europe +44 (0)1480 459413 www.solocupeurope.co.uk Wanis +44 (0)208 9881100, www.wanis.com Yorkshire Provender +44 (0)1677 424469 www.yorkshireprovender.co.uk Zorba Foods +44 (0)1495 301999, www.zorbafoods.co.uk

Essential Café

CMY

EssentialShows

LUNCH! IS SERVED A busy lunch! demonstrated a keen appetite in the UK for trade events that deliver the right level of supplier/customer interaction. lunch! will be back next year at the same venue on September 23-24

Show organisers reported a 37% increase in attendance with 5,929 food-to-go industry professionals making it to the event over the two day period in the show’s sixth year. Attracting buyers from across the retailing, hospitality, snacking and catering sectors, the aisles were busy with the show boasting attendance from big players such as Waitrose, M&S, Asda, Tesco, EAT., Pret a Manger, Costa, Caffe Nero, Harrods, Gate Gourmet, Greggs, Network Rail, Thomson Airways, Brakes, Aramark, BaxterStorey, Hilton Worldwide, Compass, Sodexo, Selfridges and Coffee Republic. The independent sector was also well represented and oranisers also report that the show will be back at the same venue next year, the Business Design Centre in Islington, London, on September 23-24, 2014. lunch!’s marketing manager Grace Allwright, who has worked on the show since 2009, said: “We talk about lunch!’s fantastic buzz and unique atmosphere every year but it really was incredible for 2013. Of course, lunch!’s 37% increase in attendees makes a great headline, but it was the high quality of focussed buyers there that really grabbed everyone’s attention. Thank you to all our valued exhibitors, visitors, supporters and partners who helped make lunch! 2013 such a great success!”

Other attractions The show also offered other attractions including key note speakers and market insight offered by the Working lunch! Theatre. Now located in the show’s new upper feature area, this year’s show highlights in the Working lunch! Theatre (sponsored by Magrini) included market updates from Horizons, Allegra and Leatherhead Food Research, plus, debut sessions from Manaaz Akhtar, head of marketing at Subway, discussing catering for the family audience; Elliot Cantrell, Adelie Food Group’s senior food technologist and current British Sandwich Designer of the Year; Mark McCulloch, former head of marketing at YO! Sushi and Pret a Manger; Mike Bond, catering mark manager at The Soil Association; and Andrew Sherick, former senior buyer with M&S Foods. The show also played host to the British Smoothie Championships offering highlights such as ShakeTastic winning the live finals for the third time – having triumphed

in 2009 and 2010. The company’s winning smoothie – Pop Eye! (made with banana, baby spinach and freshly pressed apples), is now available to enjoy in all the company’s outlets. “Winning this award for a third time gives us great satisfaction and is a great credit to our on-going dedication to meeting our customers’ needs. It’s a team effort and big thanks must go to my business partner Amir Darabi, who is responsible for our operations, and, of course, Cherry – for making the smoothie on the day with such flare and passion,” said managing director Josh Kettle, speaking on behalf of the ShakeTastic team. Audience participation was also key to the new-format Innovation Challenge Awards. For the first time all products entered into the Innovation Challenge Showcase – including food, drink, packaging, equipment and technology – had to win over the show’s visitors before making it through to the live final. Designed to promote and celebrate new ideas in the market place, including brand innovations and new twists on established concepts, the Innovation Challenge Awards attracted over 50 entrants this year. The 15 short-listed finalists (as voted for by lunch! visitors on the first day of the show) were invited to pitch their innovative ideas to a panel of industry judges (which included Faith MacArthur, founder of EAT., Simon Stenning, foodservice strategy director at Allegra Strategies and Maria Bracken, editor of Lunch Business magazine). The buzz around important industry events does not end with lunch! Essential Café will keep readers fully up to date with all important industry events including our very own Essential Café Live! concept taking place next year at Sandown Race Course on March 5. Innovation Challenge Awards at lunch! 2013: Gold ¡Cho! – CHO The Drinking Gazpacho The Nuttall Flexeserve Zone – Alan Nuttall Ltd Mr. Sherick’s Shakes Vivid Matcha Drinks Wholeleaf Retro Fit – The Wholeleaf Company WrapBag – ELLER FoodPackaging GmbH Highly Commended Little Big Shot – Health Energy Drink Finalist Heavenly Cacao – Creative Nature Fruity Cups – Pidy Ltd Joe & Seph’s Peanut Butter Popcorn Staybowlizer – Loxfield Distribution Ltd mello – Mello Drinks Passionfruit Chiffon Pie – Glamour Puds Ltd Xue Bar – The Ying Yang Food Company Thor Drinks

Essential Café

New generation... Easy to use bean to cup machine

Versatile and compact, producing full menu of hot drinks including hot chocolate...

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PRODUCT NEWS FOR THE LATEST INDUSTRY DEVELOPMENTS BENDERS LATEST GREEN OFFERING Benders Paper Cups has launched Verde, its latest eco-friendly, hot cup design. The new hot cup is part of Elementi, the company’s environmentally-aware product selection. There are nine cups in the Verde design, giving a full and comprehensive selection to both the vending and catering markets, the company says. The UK-manufactured single wall hot cups are derived from renewable sources and accredited as suitable for commercial composting. They are currently available to buy off-the-shelf, with no wait time involved. Adrian Pratt, marketing manager at Benders, says: “It’s important to show continued commitment to the

Following a 12-month selection process, The Simply Great Drinks Company has launched a new and uniquely created pure pomegranate juice

Benders Paper Cups has launched its latest eco-friendly, hot cup design, Verde

environmental range as customers want to be given that option, even when the economic climate is tough. By keeping the range fresh and varied and making sure it is always available, we are making the green choice an easier option for our customers who value their own eco-friendly credentials and who choose their suppliers based on who will best complement and boost these credentials.” The Elementi inner lining is made from a biopolymer coating derived from products such as corn. Added to this, the paper board used for the range will degrade completely in industrial, regulated composting facilities, Adrian says. More information: Benders Paper Cup Company +44 (0)1978 855661, www.benders.co.uk

SIMPLY BRINGS ‘WORLD’S FINEST’ POMEGRANATE JUICE TO THE UK The Simply Great Drinks Company, the new owners of PomeGreat, has launched a new and uniquely created pure pomegranate juice; the latest addition to its expanding range. The new product, which comes packed in a striking 650ml PET bottle, combines pomegranate fruits from across the globe to create a uniquely rich and refined, naturally sweet taste. Pomegranates were sourced from countries renowned for their high quality fruit, the company says, including India, China, Spain, Turkey, Israel, Azerbaijan and Australia. Following a 12 month selection process in the UK, the best possible recipe was identified as a varied combination of differently sourced fruit. Adam Pritchard, chief executive of The Simply Great Drinks Company, says: “This is an exceptional product

and we’re excited by the initial reaction from consumers. We’ve spent the last 12 months researching the very best pomegranate juices from around the world in order to create this unique drink. “It is a drink for discerning juice drinkers and those seeking a quality alternative to alcohol free products. It has a healthy sweetness unlike any other juice on the market. “The ability to source and blend such a wide variety of pomegranates is what sets us apart from competitors. We are not limited to just one pomegranate variety – we can blend a truly premium product by using the finest fruits available.” More information: The Simply Great Drinks Company +44 (0)1225 974000, www.pomegreat.com

GO IN’S NEW WHITEWASHED OAK FINISH GO IN’s tabletops are part of its modular range of hospitality furniture

GO IN has introduced a new finish to meet a growing demand for high quality table top surfaces. The whitewashed ‘limed’ oak finish is available on a range of smaller tabletops, as well as featuring on a new solid oak table. The company says that pared-back interiors have become an important trend in current hospitality design, down-toearth finishes and natural wood grains are key features at the moment. GO IN’s brushed and varnished whitewash finish is very much on-trend. The process enhances the stunning natural oak grain while the transparent varnish protects the finish and retains the character and individual tone of the wood.

The GO IN tabletops are part of its modular range of hospitality furniture, where different tops can be mixed and matched with a wide range of bases and columns. The solid oak tabletops are available in round (70cm dia), square (60cm, 70cm and 80cm) and rectangular (120x70cm). Different options can easily be visualised and chosen online using the product configurator on the GO IN website. More information: GO IN UK +44 (0)845 0214646 www.go-in.co.uk

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HEINZ FOODSERVICE ADDS A KICK TO HOT SAUCES PACKAGING

Heinz Foodservice has refreshed the packaging of its Hot Sauces range

Take it Easy and let technology do the work with N&Ws latest self-service unit

Following a successful launch last October, the Hot Sauces range from Heinz Foodservice is undergoing a pack design refresh this winter, unlocking room for further growth out of home by offering diners an exciting chilli taste adventure. First launched in October 2012, the three-strong range of front-of-house sauces has proven popular with chefs and consumers alike, tapping into the growing trend towards widespread exploration of spicy food. However, Heinz is rolling out a packaging re-design with the aim of appealing to a wider audience, marrying the authentic, reliable experience that consumers associate with Heinz with the vibrant and unique taste inspirations of the spicy trio. This will be the same great

product, with a new look. The new-look labels see flavour being brought to the forefront, removing the ‘Hot Sauces’ description, to instead allow a focus on the chilli types used and the inherent flavour properties of each variant. The existing black packaging is making way for a more colourful, vibrant look, making better use of food-specific descriptors, including food pairing suggestions on the front of the bottle. Cis Nijenhuis, Heinz Foodservice’s senior brand manager, says: “The refresh of the Hot Sauces packaging has been driven by the huge potential for growth we see in spicy foods across all types of catering outlets. The sauces have been performing well since launch, but this new-look range will appeal to a broader audience and provide the reassurance of quality that diners love about the Heinz brand.” More information: Heinz Foodservice +44 (0)800 575755 www.heinzfoodservice.co.uk

N&W’S ‘EASY’ SOLUTION Some people want an espresso, others prefer a Caffe Latte, and then there are those who like to indulge in a creamy hot chocolate. Satisfying all these needs in a self-service environment can be tricky, but not with the new N&W ‘Easy’ model, says the manufacturer. ‘Easy’, which bears N&W’s SGL brand, is described as a welcome addition to the company’s well established table-top range and it’s said to be ‘Easy by name and easy by nature’. The unit is the first capsule OCS machine offering up to six drinks options, which include espresso, americano, café latte, cappuccino, café mocha and chocomilk. This wide selection of drinks is achieved by combining SGL espresso

capsule technology and two soluble canisters for milk and chocolate. Thanks to Easy’s wide choice of drinks, ease of management, attractive modern design and competitive price, the maker says it offers a fully automatic service and can develop sales on sites where machines traditionally only offered black coffee – and all with an incredibly small footprint. Better still, it weighs in at just 14 kilos. Easy is controlled by a built-in chip card system that delivers complete control of drink dispensing, machines setting and recipe files. The chip card can be programmed using a hand held device or a PC and several operating modes are possible, enabling owners to control every aspect of machine performance. More information: N&W +44 (0)1902 355000 www.nwglobalvending.co.uk

PIDY EXPLORES EXOTIC FLAVOURS WITH ITS LATEST LAUNCH

Spicy Cups have been added to Pidy’s portfolio

Pidy has launched its newest pastry range, Spicy Cups, which come in four flaming flavours, earthy African falafel, aromatic Asian curry, fiery Mexican chilli and pungent Southern pepper flavour. Robert Whittle, general manager at Pidy UK, says his company has captured the unique aromas from around the world with Spicy Cups as they include various fragrant ingredients from chillies, aromatics and a mixture of ground spices. Robert says: “Pidy has successfully launched a fruity cup and a veggie cup range and the latest extension to this range

is the very exotic Spicy Cups – this is a perfect fit for our UK customers as the British market is so dynamic in its flavour profile, I really believe that these Spicy Cups will appeal to caterers as customers strive for more exciting taste sensations. “The NPD team has researched a variety of ingredients from around the world that represent different tastes and levels of heat and spice. Pidy always pride themselves on keeping ahead of food trends and the flavours of the Spicy Cups will enable our clients to create futuristic flavour fusions.” Pidy has also launched a pre-baked frozen range of pasty suitable for the foodservice and eat out industry. Robert says the pre-baked frozen Pidy tarts are incredibly easy to use and very versatile taking only eight minutes to bake, resulting in a home made and ‘oven fresh’ tart. More information: Pidy +44 (0)1604 705666, www.pidy.com

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INNORBIT HERBAL GREEN TEA INFUSIONS FROM CREAM SUPPLIES

InnOrbit’s Herbal Green Tea Infusions from Cream Supplies

InnOrbit’s Herbal Green Tea Infusions were developed using traditional Ayurvedic herbs and organic certified green tea, sourced from the wild mountains and tea gardens of India. There are four varieties, Up & Go, Slim & Fit, Young & Fun and Calm & Relax, each blended to address, help or soothe different aspects of modern day living. Available from Cream Supplies, Up & Go is the infusion for today’s busy modern lifestyle. It has been created to enliven and balance the Kapha Dosha. It is also designed to have a warming flavour with a zingy taste that will help reinvigorate the body. Young & Fun Infusion is designed for cooling and refreshing the mind and body and balancing the Pitta Dosha;

Calm & Relax promotes calm relaxation and supports the Vata Dosha. All the teas are packed in biodegradable triangular pouches (28 per pack) with a unique pillow pack design. Each triangle contains 2.4 g of herbal mix. To brew, simply pour around 250ml water, heated to 80ºC on to a tea triangle and allow to infuse for three to five minutes. More information: Cream Supplies +44 (0)845 2263024 www.creamsupplies.co.uk

NISBETS ADDS TO CHEFWORKS RANGE

New additions to Nisbets ChefWorks range

Give your front of house staff a stylish and contemporary look with the new ChefWorks pilot shirts, exclusively from Nisbets. Available in both ladies and men’s sizes S-XL, these modern shirts boast roll up sleeves and two front pockets for a trendy, relaxed feel. Made from Polycotton with Spandex for comfort and ease of movement, the triple needle stitching detail also makes for a smart finish.

The classic black, white or grey colour options mean the shirts will complement any colour-scheme, whilst also offering the versatility to accessorise with brighter clothing from the ‘Colour by ChefWorks’ range to tie-in with your establishments decor. ‘Colour by ChefWorks’ also boasts new additions to the range, with chef jackets, beanies and baseball caps now available in blue and berry. The ChefWorks brand comprises a wide range of workwear options, so no matter what the type of outlet and number of employees, there is something to suit every catering eventuality, the company says. More information: Nisbets on +44 (0)845 1405555 www.nisbets.co.uk

BATEEL’S FIRST DATE WITH ADANDE

Adande supplied a refrigerated drawer system to the Bateel boutique café in New Bond Street, West London

Adande has supplied a refrigerated drawer system to the Bateel boutique café in New Bond Street, West London. Bateel has 35 outlets in 16 different countries, specialising in gourmet dates with 22 different varieties of the fruit. The New Bond Street boutique café also offers a broad range of speciality chocolate, confectionery, patisserie, ice cream and savouries, together with a variety of hot and cold drinks, for its discerning clientele. Operating at frozen food temperatures, the Adande drawer system is used for the storage of ingredients such as fruit, yoghurt and ice cream. The drawer unit is built into the café’s counter, providing temperature controlled storage at the point of service and eliminating the need for staff to leave the workstation to fetch ingredients. The unique and patented Adande refrigerated system features an insulated drawer and an innovative modified air flow pattern, which deliver high efficiency cooling, as well as accurate and stable temperature control, no matter how frequently the drawer is opened. Alf Hunter, Bateel’s deputy general manager, Europe, says: “Upright freezers simply aren’t suitable for our boutique café operations, where floor space is at a premium. Having the drawer built into the service counter not only makes the

best use of floor space, but also has positive implications for staff efficiency.” More information: Adande Refrigeration +44 (0)844 3760023 www.adande.com

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TEAPIGS UNVEILS TWO NEW BLENDS range but we’ve had lots of requests for an earl grey with a little more oomph and wallop, so we developed a new blend that contains a malty Assam and punchy Rwandan tea to give the traditional bergamot some added muscle. It’s perfect for those customers who like it stronger.” Teapigs has also launched a single estate darjeeling tea from the Happy Valley tea estate. To support its new blends, Teapigs will be providing point of sale material to help operators promote the teas. Both teas are available in Teapigs standard 15s packs. Teapigs earl grey strong is also available in Teapigs foodservice packs of 50.

Earl grey strong and Darjeeling have joined the Teapigs range of blends

Teapigs has brought out two shiny new blends this winter Teapigs earl grey strong and Teapigs darjeeling. Louise Allen, managing director of Teapigs, says: “We already offer a lovely light darjeeling earl grey in the teapigs

More information: Teapigs +44 (0)208 5681313 www.teapigs.co.uk

THANKS FOR FRANK’S LAUNCHES NEW GRANOLA BARS Thanks for Frank’s has launched a range of Granola Bars. Each bar is made by hand, contains 100% natural ingredients and is baked in small batches at the company’s London bakery. Available from Marigold Health Foods, the 50g Granola Bars come in five flavours including Original, Belgium Chocolate, Salted Caramel, Flame Raisin & Roasted Hazelnut, Peanut Butter and Chocolate & Raspberry Crumble. For the contract caterer, cafés, sandwich bars, restaurants and delicatessens the Bars are also available in convenient packs of 24, or unbranded, in one kilo and 250g uncut tray bakes.

Frank Boltman, the creator of Thanks for Frank’s, has been baking handmade bars for the last 30 years from his own recipes to serve in his restaurants and sell to local businesses and customers. Frank says: “My bars have always done well in taste tests and are a favourite with our own customers. This is why we have chosen to launch them to the industry. We use premium, natural ingredients and each batch is individually handmade. “With eight out of ten people now snacking on-the-go, our Granola Bars provide a delicious treat with a satisfying homemade taste. Our bars are aimed at customers who want a quality product that delivers on taste. They are premium products and an indulgent treat, packed with fruit. They are ambassadors of quality and I guarantee you will have your customers coming back for more.” More information: Marigold Health Foods +44 (0)207 3884515, www.marigoldhealthfoods.com

Thanks for Frank’s new range of Granola Bars is available from Marigold Health Foods

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EssentialQ&A

STEFAN STEPS UP! Brickwood Coffee and Bread is a new hangout in Clapham, run by restaurateur Jayke Mangion and entrepreneur Stefan Boehm. Stephan faces his toughest test to date as he takes on the Essential Café Q&A. Do you have a favourite café? (apart from your own of course) “I am a big fan of M1LK in Balham and my favourite secluded spot is a café on the beach in Antibes with a view of the old town.” What’s the next big thing in the coffee house/café/ hospitality sector? “I will have to keep that to myself as we have a few more ideas, but I think everyone will always go to and love places where they like the people, food, drink, atmosphere and can have a laugh. I guess there are still plenty of empty and interesting spaces in cities still that could be used for hospitality.” Jayke Mangion (Left) and Stefan Boehm of Brickwood Coffee and Bread in Clapham. Stefan loves, chocolate, would like to meet Nelson Mandela and dreams of owning a dachshund called Colin

What are you up to today? “Just looking at options for roofing or a marquee for our outside space in the winter and also having chats about potential pop ups in the café.” Why did you pursue a career in the food service industry? “I actually worked in the city for 10 years before this, but I found myself obsessively watching cookery programmes and constantly discussing food ideas - and then eating the rest of the time.” Pick your favourite thing from your current menu. “It would be the smashed avocado on sourdough with poached eggs and chorizo or the melting double chocolate cookies, when we do them.”

You have to eat just one meal for the rest of your life, describe it. Death by chocolate… On balance it would be perfectly done roast beef with all the trimmings – rare, melt in the mouth grass-fed local beef. Perfectly crispy and fluffy roast potatoes with al dente juicy vegetables, soft roast onions and a homemade onion gravy, shared with the family preferably.”

If you had not followed the career path you did, what would you be doing? “I hope I would have been banging out some tunes as lead guitarist in a renowned rock blues band or would have gone for the role of Brody in Homeland or even Maverick in Top Gun, in another life perhaps.”

The Guinness and chocolate cake sounds interesting, tell us more... “It’s a delicious recipe that came from a good friend of Jayke’s, but we will be bringing some exciting new cakes to the counter in the next weeks. Hopefully some raw and vegan morsels too.”

What is your all-time favourite treat to go with a tea or coffee? “I love chocolate so anything made out of dark chocolate, or very moist chocolate brownies or my mum’s orange drizzle cake.”

Do you have lots of customers with canine friends as your courtyard is billed as dog friendly? “Yes we love dogs and being so near to Clapham Common, it’s the perfect place to pop in after a walk and have a relaxing coffee and cake. I would also like to get a Dachshund and call him Colin.”

What is your favourite tea or coffee beverage? “I love my tea golden and refreshing with no milk and just a simple double espresso made by our star barista. Although, I once had a coffee drink in Italy called the Monk which was made with Baileys and Coffee – that stuck in the mind.”

Essential Café

You can choose three people (not including friends and family) to invite out for a coffee, who and why? “Nelson Mandela, Daniel Day Lewis and Lance Armstrong. All three are hugely inspirational and legends (at some time). In the case of Mandela, to see his greatness up close, with Lewis to learn his acting secrets being so private and in the case of Armstrong to see what really drove the fall from grace, the cheating and how he coped with adversity.”

More information: Brickwood Coffee & Bread +44 (0)207 8199614, www.brickwoodlondon.com

Essential Contacts

ESSENTIAL CAFÉ

CONTACT DIRECTORY ALL WEATHER FURNITURE

BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES (CONT)

Hallrose Contract Furniture Ltd

WMF United Kingdom Limited

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com

31 Riverside Way, Uxbridge, Middlesex, UB8 2YF T: +44 (0)1895 816100 email: sales@wmf.uk.com web: www.wmf.uk.com

Fracino

ANCILLARIES

18-22 Birch Road East, Birmingham, B6 7DB T: +44 (0)121 3285757 F: +44 (0)121 3273333 email: sales@fracino.com web: www.fracino.com www.fracino4u.com

UCD (United Coffee Distributors Ltd) Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PN T: +44 (0)1233 840296 F: +44 (0)1233 840113 email:sales@ucd.uk.com web: www.theancillariesstore.co.uk

Jura Products Ltd

Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW T: +44 (0)1282 868266 F: +44 (0)1282 863411 email: sakes@uk.jura.com web: www.jurauk.com

ASSOCIATION

British Coffee Association

PO Box 5, Chipping Norton D.O, OX7 5UD T: +44 (0)1608 644995 F: +44 (0)1608 644996 email: info@britishcoffeeassociation.org web: www.britishcoffeeassociation.org

BRANDED TEA

Pukka Herbs

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Beverage Standards Association

PO BOX 6244, Reading, RG19 9HR T: +44 (0)1364 645761 email: info@beveragestandardsassociation.co.uk web: www.beveragestandardsassociation.co.uk BARISTA TOOLS & ACCESSORIES

Espresso Products

Unit 23, Bellevue Enterprise CentreIvy Road, Aldershot, Hampshire, GU12 4QW T: +44 (0)1252 330542 F: +44 (0)1252 334708 email: info@espresso-products.co.uk web: www.espresso-products.co.uk BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES

Bean Coffee London

43 Leicester Road, London EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Glen Dimplex Professional Appliances

Stoney Lane, Prescot, Merseyside, L35 2XW T: +44 (0)844 8153742 email: sales@gdpa.co.uk web: www.gdpa.co.uk

BRANDING

Strada Cafe Barriers

38 Norton Street, Jewellery Quarter, Hockley, Birmingham, B18 5RE T: +44 (0)121 5154565 web: www.stradacafebarriers.co.uk

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk BRANDED ADVERTISING SIGNS

Tullford Point of Sale Ltd 37 Europa Way, Martineau Lane, Norwich, NR1 2EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk

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28/10/2013 16:33

Essential Contacts BUY OR SELL A BUSINESS

COFFEE BAGS

Hilton Smythe

The Bag Broker UK

Evans Business Centre, Manchester Road Bolton, BL3 2NZ T: +44 (0)845 519 8809 F: +44 (0)1204 547011 email: enquiries@hiltonsmythe.com web: www.hiltonsmythe.com BRANDED DISPOSABLE CUPS

Floor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SB T: 033 0323 0163 F: 033 0323 0164 email: bags@thebagbroker.co.uk web: www.thebagbroker.co.uk CORDIALS

Scyphus Ltd

Belvoir Fruit Farms Ltd

Unit 1, 5 Meadow Lane, Little Houghton, Northampton, NN7 1AH T: +44 (0)844 5785000 F: +44 (0)844 578 8080 web: www.scyphus.co.uk

Belvoir, Grantham, Lincolnshire, NG32 1PB T: +44 (0)1476 870286 email: info@belvoirfruitfarms.co.uk web: www.belvoirfruitfarms.co.uk DRINKING CHOCOLATE

CHAIRS, STOOLS AND SOFAS

Euro Food Brands

Hallrose Contract Furniture Ltd

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email: food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com CHINAWARE

DISPLAY EQUIPMENT

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

Pentagram Shopfitting

T: +44 (0)800 6889550 email: sales@pentagramshopfitting.co.uk website: www.pentagramshopfitting.co.uk EPOS SYSTEMS

Cash Control JustTouch

COFFEE AND SERVICE

193 Findon Road, Worthing, West Sussex, BN14 0EP T: +44 (0)845 6025260 email: sales@justtouch.co.uk web: www.justtouch.co.uk

Bean Coffee London

43 Leicester Road, London, EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

Caffe Vinci

13 Newcomen Road, Skipper’s Lane Industrial Estate, Middlesbrough, TS6 6PS T: +44 (0)1642 455145 email: info@caffevinci.co.uk web: www.caffevinci.com

ETHICAL AND SUSTAINABLE BEVERAGES

AIEE

Pukka Herbs

Association of Independent Espresso Engineers web: aiee.org.uk

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Euro Food Brands

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email:food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

Tata Global Beverages

325 Oldfield Lane North, Greenford, Middlesex, London, UB6 0AZ T: +44 (0)845 6066328 email: enquiry@tetleyforcaterers.co.uk web: www.tetleyforcaterers.co.uk

Xpress Coffee

17 & 20 The Granary Lodge Farm Business Centre Milton Keynes, MK19 7ES T: +44 (0)871 2081717 F: +44 (0)871 2081616 email: info@sales@xpresscc.co.uk

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EQUIPMENT

BRITA Professional

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

Essential Contacts EQUIPMENT (CONT)

PACKAGING

FFS Brands Ltd

Unit 1, Headley Park 9, Headley Road, East Woodley, Reading, Berkshire, RGS 4SQ T: +44 (0)118 9441100 F: +44 (0)118 9441080 email: sales@ffsbrands.co.uk web: www.ffsbrands.co.uk FINGER FOOD PRESENTATION

Belix

Food Packaging Resource, 118 Hellesdon Park IndustrialEstate, Hellesdon Park Road, Norwich NR6 5DR T: +44 (0)1603 486672 email: info@foodpackagingresource.co.uk web: www.foodpackagingresource.co.uk FURNITURE

Hallrose Contract Furniture Ltd

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com HIGH SPEED GRILL

Electrolux

T: +44 (0)844 3753444 web: www.electrolux-professional.co.uk ICED TEAS

Bennett Opie Ltd

Chalkwell Road, Sittingbourne, Kent T: +44 (0)1795 476154 email: sales@b-opie.com web: www.b-opie.com LABELLING

Planglow

The Quorum, Bond Street South, Bristol, BS1 3AE T: +44 (0)117 3178600 F: +44 (0)117 3178639 email: contactus@planglow.com web: www.planglow.com LOGO CHINA

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

NATIONAL SERVICING AND SPARE PARTS

GVS Assist

T: +44 (0)845 5040480 F: +44 (0)845 5040488 email: sales@gvs.co.uk web: www.gvs.co.uk

Regional Head Office: ECI 5, 6041 MA Roermond, Netherlands T: +31 (0)475 316164 F: +31 (0)475 316349 email: eurosales@detpak.com web: www.detpak.com

Polypouch UK

1 Station Approach, Watford, Herts, WD18 7FR T: +44 (0)203 4753456 email: sales@polypouch.co.uk web: www.polypouch.co.uk

International Paper Foodservice Europe Ltd Units 10 & 11 Navigation Park Road One Winsford Industrial Estate, Winsford Cheshire, CW7 3RL T: +44 (0)1606 552537 email: mike.gardner1@ipaper.com web: www.ipfoodservice.co.uk

Kavis

Unit 14 Pop-In Business Centre, South Way, Wembley, Middlesex, HA9 0HB T: +44 (0)844 8080123 F: +44 (0)844 8080124 email: info@kavis.com

Maxabel International

4 Windlemere House, Westwood Road, Windlesham, Surrey, GU20 6NB T: +44 (0)1344 876588 F: +44 (0)1344 876599 email: sales@maxabel.co.uk web: www.maxabel.co.uk

Planglow

The Quorum, Bond Street South, Bristol, BS1 3AE T: +44 (0)117 3178600 F: +44 (0)117 3178639 email: contactus@planglow.com web: www.planglow.com

The Bag Broker UK

Floor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SB T: 033 0323 0163 F: 033 0323 0164 email: bags@thebagbroker.co.uk web: www.thebagbroker.co.uk PACKAGING DISTRIBUTOR

Café Connections Ltd

1E Uniongate, The Ridgeway, Iver, Bucks SL0 9JQ T: +44 (0)845 1232994 F: +44 (0)845 1232996 email: info@cafeconnections.co.uk web: www.cafeconnections.co.uk POINT OF SALE DISPLAY

Tullford Point of Sale Ltd

ORGANIC TEA

Pukka Herbs

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com Sign up to the new Essential Café twitter feed www.twitter.com/Essential_Cafe 61_Directory.indd 63

Detpak Europe B.V.

37 Europa Way, Martineau Lane, Norwich, NR12EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk

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Essential Contacts PREVENTION AND MAINTENANCE

SYRUPS (CONT)

BRITA Professional

Malmesbury Syrups

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

Park Farm, The Green, Oaksey, Malmesbury, Wiltshire, SN16 9SD T: +44 (0)1666 577379 email: sales@malmesburysyrups.co.uk web: www.malmesburysyrups.co.uk

REFURBISHMENT AND RE-UPHOLSTERY

UCD (United Coffee Distributors Limited)

Hallrose Contract Furniture Ltd

Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PN T: +44 (0)1233 840296 F: +44 (0)1233 840113 email:sales@ucd.uk.com web: www.theancillariesstore.co.uk

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com SANDWICH, SALAD AND BAKERY PACKAGING

TABLE TENTS AND MENU CARDS

Hotform

Tullford Point of Sale Ltd

Food Packaging Resource, 118 Hellesdon Park Industrial Estate, Hellesdon Park Road, Norwich, NR6 5DR T: +(0)1603 486672 email: info@foodpackagingresource.co.uk web: www.foodpackagingresource.co.uk SERVICE

37 Europa Way, Martineau Lane, Norwich, NR1 2EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk TABLEWARE

AIEE

Tableware Distribution Ltd

Association of Independent Espresso Engineers web: aiee.org.uk

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

Espresso Products

Universal Espresso Care Unit 21, Bellevue Enterprise Centre, Ivy Road, Aldershot, Hampshire, GU12 4QW T: +44 (0)1252 758648 / +44 (0)7966 809448 F: +44 (0)1252 334708 email: uniescare@aol.com web: www.universalespressocare.co.uk

TEA

Pukka Herbs

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Xpress Service

T: +44 (0)845 8802393 F: +44 (0)871 2081616 email: service@xpresscc.co.uk

TRADITIONAL MACHINES

SHOPFITTING

Bean Coffee London

43 Leicester Road, London, EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Pentagram Shopfitting

T: +44 (0)800 6889550 email: sales@pentagramshopfitting.co.uk website: www.pentagramshopfitting.co.uk

Fracino

SYRUPS

18-22 Birch Road East, Birmingham, B6 7DB T: +44 (0)121 3285757 F: +44 (0)121 3273333 email: sales@fracino.com web: www.fracino.com www.fracino4u.com

Bennett Opie Ltd

Chalkwell Road, Sittingbourne, Kent T: +44 (0)1795 476154 email: sales@b-opie.com website: www.b-opie.com

Euro Food Brands

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email: food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

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TRAINING

London School of Coffee

2 Princeton Mews, London, KT2 6PT T: +44 (0)208 4397981 email: info@londonschoolofcoffee.com web: www.londonschoolofcoffee.com

Essential Contacts TV & ENTERTAINMENT

WATER FILTRATION (CONT)

BSkyB (Sky Business)

Aqua Cure Ltd

Aqua Cure House, Hall Street, Southport, Merseyside, PR9 0SE T: +44 (0)1704 516916 F: +44 (0)1704 544916 email: sales@aquacure.co.uk web: www.aquacure.co.uk

T: +44 (0)844 2410629 web: www.sky.com/business (click Retail) WATER BOILER

Glen Dimplex Professional Appliances

BRITA Professional

Stoney Lane, Prescot, Merseyside, L35 2XW T: +44 (0)844 8153742 email: sales@gdpa.co.uk web: www.gdpa.co.uk

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

WATER FILTRATION

3M United Kingdom plc

European WaterCare

Allpure Filters Ltd

Everpure

Regal House, South Road, Harlow, Essex. CM20 2BL T: +44 (0)1279 780250 web: www.watercare.co.uk

3M Centre, Cain Road, Bracknell, RG12 8HT T: +44 (0)845 6025237 web: www.3M.co.uk/filtration

Unit 2 The Royston Centre, Lynchford Lane, Ash Vale, Hampshire, GU12 5PQ T: +44 (0)1252 519955 T: +44 (0)1252 519137 email: darren.bradford@allpurefilters.com web: www.allpurefilters.com

email: sales@everpure-europe.com web: www.everpure-europe.com

H2O Direct

Rauter House, 1 Sybron Way, Millbrook Ind. Est, Crowborough, East Sussex, TN6 3DZ T: +44 (0)1892 669628 F: +44 (0)1892 662410 email: info@h20direct.co.uk web: www.h20direct.co.uk

Abbeychart Ltd

Unit 1b, White Horse Business Park, Standford in the Vale, Faringdon, Oxon, SN7 8NY T: +44 (0)1367 711900 F: +44 (0)1367 711919 email: sales@abbeychart.co.uk web: www.abbeychart.co.uk

UNIFORMS AND WORKWEAR

Kylemark Workwear

Newton Mill, 45 Green Street, Ayr, KA8 8BQ T: +44 (0)800 7560837 F: +44 (0)1292 618322 email: mail@kylemark.co.uk web: www.workwearandlogo.com

Features in November’s issue of Essential Café

Traditional Machines & Grinders

Christmas Products

Foodservice Packaging & Disposables

Water Boilers & Filtration

For more information regarding any of the above features please contact: Editorial: Simon King - simon@essentialcafe.co.uk | +44 (0)7973 386724 Advertising: Ian Kitchener - ian@essentialcafe.co.uk | +44 (0)1634 673163 www.essentialcafelive.com

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