FFD April 2013 by Guild of Fine Food

BETH HEATH 13

CHANTAL COADY 7 “Opening new stores and getting them going is pretty intense”

DELI OF THE MONTH 48

“I want to make a surplus and I’ll beat people down on price,” says the Ludlow festival organiser

We talk to Chris Morton, MD of Bodnant Welsh Food April 2013 · Vol 14 Issue 3

You’ve changed… Ice cream made with Dorset Blue Vinny? It’s not plain vanilla. CHEF’S SELECTION 44 Chris Wheeler of Stoke Park in Bucks chooses Barkham Blue, Vallebona wild boar salame and Truffle Hunter black truffle butter

CUT & DRIED 19 Our new charcuterie section kicks off with hogget ham from Gloucestershire and salami from Co Durham

NEWS CHEESEWIRE CHARCUTERIE ICE CREAM DRESSINGS & SAUCES PREVIEW: FARM SHOP & DELI PREVIEW: THE SOURCE SHELF TALK

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CE N 0 £5 WA TO O P LL U A G IN ST TA

Receive up to £50 and a full promotion kit and you could be crowned Britain’s Best Cheese Counter 2013 Register for this promotion today and we will send you: 1. A high quality counter-top sampling tray with plates and cocktail sticks 2. Recipe leaflets, product information sheets and other branded POS 3. A cash allowance of £30 or £50 to cover the cost of Le Gruyère AOC cheese for sampling

How does the promotion work? • S ign-up and commit to doing the promotion for a minimum of two days • Select which Le Gruyère AOC you sample to customers – Classic or Reserve. Order the stock from your normal supplier • Launch and publicise your promotion • Take two photographs of your promotion – a shot of the entire counter and a close up of the promotion kit in use • The Guild of Fine Food will send you a short form to complete and send back with your photographs. This is your chance to sell yourself and your cheese counter to our judges • We will send you a cheque for £30 if you are unable to submit photographs or £50 if you do

How does the Best Cheese Counter competition work?

Sign up for the 2013 self-supervised Le Gruyère AOC in-store cheese promotion and receive a cash payment of up to £50. You will be automatically entered for Britain’s Best Cheese Counter competition, which will involve a live judging finale at this year’s World Cheese Awards taking place at BBC Good Food Show at the NEC.

• O ur judging panel will short-list entries from the forms and photographs submitted • A judge will visit all short-listed shops and mystery shop to evaluate the counter, knowledge of staff and, of course, the cheese offer • The successful finalists will then be invited to the World Cheese Awards 2013 to present and explain in person their favourite cheeseboard ensuring, of course, that Le Gruyère AOC cheese is at the heart of it • This is your chance to demonstrate that you can design and sell the perfect cheeseboard in front of our panel of judges and a live audience at the BBC Good Food Show at the NEC

How do I apply? The promotion will take place during May - July 2013. Contact julie.coates@finefoodworld.co.uk or call her on 01747 825200 to sign up. Not only could you be walking away with the title Britain’s Best Cheese Counter but you will be treated to an all-expenses paid trip to Le Gruyère, Switzerland to enjoy the Swiss cheese-making experience for yourself.

www.gruyere.com

Britain’s Best Cheese Counter Winner 2012: Paxton & Whitfield L-R, Matt Bunch (Paxton & Whitfield), Maurice Johnson (sponsors : Le Gruyère AOC), Ros Windsor (MD, Paxton & Whitfield), John Farrand (Organiser World Cheese Awards).

Cheeses from Switzerland. Switzerland. Naturally.

www.switzerland-cheese.com

What’s new this month:

Opinion BOB FARRAND

was arguably a cock-up only made noble by fine Churchillian words. Right now, Mr Cameron could use a few of those. He must, as a matter of urgency, reverse farm closures. During my 18 years living on the edge of Dorset’s Blackmore Vale I've watched farms around me disappear at more than one a year. We don’t need any more ‘equestrian centres’ run by eager folk from Wimbledon or Sevenoaks, and the fact that the Government hands them cash each year for making a few bales of hay is an insult to proper farming. Hay feeds horses and right now we're not so keen on including those in our food chain. It’s time to stop fussing about deficits, bankers and fighting other

In a series of vomit-inducing advertisements published in the national press last month, Tesco promised it is “changing”. It has finally admitted it needs to work better with British farmers. Campaigning group Farmers For Action (FFA) immediately lodged a complaint with the Advertising Standards Authority, claiming the ad was misleading because Tesco mentioned “the work we’ve been doing with our farmers to make sure they always It's time to stop fussing about deficits, get paid bankers and fighting other people's above the wars and to address the problem of market price how to feed the nation over the [currently 30p/litre] for coming decades their milk". FFA says Tesco pays the higher people’s wars and address the rate of 31.82p/litre to fewer than problem of how to feed the nation 5% of its farmers. Even that is over the coming decades. Our food short of the European Milk Board imports are rising in tandem with accountancy cost of milk production our population and it needs massive of 41p/litre. And that’s without Government commitment to redress allowing the farmer any profit. the balance in home-grown food I urge Tesco and anyone else production. with a passing interest in food to The area of land devoted to read Patrick McGuigan’s news piece growing winter wheat fell by 25% on page 4 about rising input prices. last year and, along with depleting What he calls “a perfect storm” numbers of dairy, pig and sheep about to hit essential deli lines farmers, we’re in the midst of will, in reality, send a tsunami right another inglorious retreat. through the food chain. A flotilla of small boats and fine Patrick’s “perfect storm” is what Churchillian words won’t save us my father would have called “the this time, Mr Cameron. biggest cock-up since Dunkirk”. A touch disingenuous, but his Bob Farrand is publisher of Fine Food generation drew on values forged Digest and chairman of the Guild of fighting a world war, and Dunkirk Fine Food

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EDITORIAL

GENERAL ENQUIRIES

editorial@finefoodworld.co.uk

Tel: 01747 825200 Fax: 01747 824065 info@finefoodworld.co.uk www.finefoodworld.co.uk

Editor: Mick Whitworth Assistant editor: Michael Lane News editor: Patrick McGuigan Art director: Mark Windsor Editorial production: Richard Charnley Contributors: Lynda Searby, Clare Hargreaves

ADVERTISING advertise@finefoodworld.co.uk Sales manager: Sally Coley Advertisement sales: Becky Stacey, Gavin Weeks Published by Great Taste Publications Ltd and the Guild of Fine Food Ltd Chairman/FFD publisher: Bob Farrand Managing director/associate publisher: John Farrand Director/membership secretary: Linda Farrand Marketing & circulation manager: Tortie Farrand Administrators: Charlie Westcar, Julie Coates, Karen Price Accounts: Stephen Guppy, Denise Ballance

Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom Fine Food Digest is published 11 times a year and is available on subscription for £45pa inclusive of post and packing. Printed by: Blackmore, Dorset, UK © Great Taste Publications Ltd and The Guild of Fine Food Ltd 2013. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. The publisher cannot accept responsibility for unsolicited manuscripts, photographs or illustrations.

For regular news updates from the industry's favourite magazine visit:

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Editor’s choice

Selected by Mick Whitworth

Falksalt natural Cyprus sea salt flakes www.falksalt.com

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Seemingly one of the few bits of good news to come out of Cyprus recently, Falksalt is actually a Swedish-owned brand – hence the vaguely funny-Scandi name. It’s not entirely new to our market (it was on show at Olympia last September) but it’s about to get more of a push here with the appointment of one-time Selfridges buyer Tony Greenwood to give UK sales a shove. Falksalt is already in Whole Foods Market as well as some of my favourite independents (Delifonseca in Liverpool, The Fish Deli in Ashburton, Devon) and combines a suitably ‘speciality’ looking package with enough variants (chilli, rosemary, wild garlic, etc) to let delis offer a good-looking range on-shelf. At an RRP of £2.99 for 125g it will probably go mainstream soon, so grab some while it’s still a novelty.

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fine food news Speciality producers are facing double-digit price hikes on ingredients from sugar to pork

On-shelf prices set to rise as commodity costs soar record highs for sugar prices caused by the EU Sugar Regime – a situation that the EC predicts will continue this year. Rhuaridh Hesketh, general manager at preserves company Galloway Lodge in Scotland, said his sugar prices had jumped from £540 a tonne two years ago to around £930. “We use four tonnes of sugar a week, but we’re still not big enough to have the economies of scale enjoyed by the really big manufacturers,” he said. “We have to buy ‘just in time’, so we have a lot less room to manoeuvre. We’ve had to pass on price increases, but it’s also important to remain competitive.” Rebecca Litchfield, owner of preserves company No.98 in Surrey, is currently winding up her business, partly because the high cost of sugar made her products uncompetitive. “Sugar accounts for 40% of my jam, so rising prices had a big impact,” she said. “As a small producer you have less wriggle room with suppliers when it comes to negotiating, especially on something like sugar.”

Fine food retailers are facing a perfect storm of price rises on essential deli lines such as olive oil, cheese and charcuterie, as soaring commodity costs continue to work their way through the supply chain. This year’s Spanish olive harvest is around 60% down on last year due to drought, with one of the world’s largest co-operatives, Hojiblanca, warning of major price hikes in the UK later this year. “There will be a shortage of certain types of olive oil and this will definitely put upward pressure on prices,” said Hojiblanca spokesman Jeff Bayley. At the same time, sky-high feed costs, caused by last year’s poor harvest, could have a major impact on charcuterie, sausage and bacon prices later this year. The National Pig Association (NPA) warned that many pig farmers were selling their herds or taking sows out of production last year because they are too expensive to feed. Some forecasters are predicting shortages could push up pork prices by a third. “Many pig farmers took their sows out of production last year when feed prices were at their highest,” said the NPA’s general manager Zoe Davies. “It takes 9-10 months to rear a pig, so we won’t feel the drop in production until the summer months. “The horsemeat scandal also means there is much greater demand for Red Tractor-assured British pork from the supermarkets now and there’s only so much of that to go round.” High feed costs are also affecting artisan cheese-makers, who are either having to pay more to feed their own animals or are facing increased milk

Pacoayala/Dreamstime.com

By PATRICK McGUIGAN

Spain‘s olive harvest is 60% down, while meat and dairy companies face input price hikes driven by high feed costs prices from dairy farms. At Mr Moyden’s Handmade Cheese in Shropshire, owner Martin Moyden said he had seen milk prices increase from 27p per litre two years ago to 33p this year – a rise of over 20%. “As a small cheese-maker we are impacted more by feed increases than the big dairies because we source our milk from a single herd and already

pay a premium for the best quality milk,” he said. “We want to give farmers a fair price for their milk, which means we are more open to negotiation.” He added that he put up his prices last year and is currently reviewing them again this month. Price rises are also on the agenda for jam, biscuits and confectionery, with companies contending with

Wheat market on a ‘knife-edge’ The continuous wet weather during winter 2012-13 and below-average temperatures resulted in poor wheat growth in the UK, and there was limited opportunities for winter drilling, according to the Home Grown Cereals Authority (HGCA). The amount of land devoted to winter wheat has also dropped by 25%. It means that the weather over the next six months, especially the critical spring planting season, will be key to

April 2013 · Vol.14 Issue 3

what happens to bread and feed wheat prices later this year. In the US, where drought was a major problem last year, much will depend on how much rain there is in the coming months. “This is approaching a ‘knifeedge’ situation” said senior analyst Jack Watts, “and markets will continue to react – and probably over-react – to both rainfall and dryness over the coming months. “There can only be one outcome: volatility.”

Spiralling upwards • The Spanish olive crop forecast is for 700,000 tonnes of olives in 2013 against 1.6m tonnes last year – a fall of 60% – with suppliers warning olive oil prices will increase at least 10% later this year. • According to DairyCo, the price of a tonne of soyameal in February stood at £366, up 34% compared to the previous year, while feed wheat stood at £226 a tonne – an increase of 28%. • The average farm gate price for a litre of milk was 30.24p in January, up 3.7% on the same month in 2012.

Poor weather has hit yields and planting plans

• Sugar prices reached €728 a tonne in November last year, the highest since 2006, reported the EC. This was due to shortages caused by the Sugar Regime’s tariff system, which lead to a fall in imports. Ironically, the world sugar price is currently at a two year low of under €400 a tonne.

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Opposition from local council is ‘deeply depressing’, says chair of The Taste of Cornwall

Cornish Food Centre team faces new legal challenge By PATRICK McGUIGAN

Plans to develop a new Waitrose and Cornish food hall in Truro were thrown into doubt last month after the city council won permission to mount a legal challenge that would stop the scheme. The proposed Truro Eastern District Centre (TEDC) development on Duchy of Cornwall land includes a 6,000 sq ft Cornish Food Centre selling food and drink from Cornish producers under the same roof as a 15,000 sq ft Waitrose store. Councillors voted narrowly in favour of the controversial scheme last year, but Truro City Council has now won permission for a Judicial Review into the planning approval, granted by Cornwall Council. Roger Gazzard, clerk of Truro City Council, said of the proposed scheme: “It would be an example of how not to develop on the edge of a precious rural market town that has a beautiful agricultural landscape setting and a fragile retail economy.” The uncertainty caused by the legal challenge means that The Taste of Cornwall – a consortium of Cornish farmers and food processors, which is working with Waitrose and the Duchy

Put labelling back in hands of FSA, says Which? Consumer group Which? has called for food labelling policy to be handed back to the Food Standards Agency in the wake of the horsemeat scandal. “The FSA deals with enforcement, but in England responsibility for all food standards and labelling issues has moved to Defra,” it says. “The scandal shows this split causes unnecessary confusion and complication. The Government should now move responsibility for labelling and standards responsibilities back to the FSA.” According to a Which? Survey

– will miss the deadline for a Rural Enterprise Grant worth £600,000. “It’s deeply depressing,” chairman Elwyn Jones told FFD. “We were planning to have a mezzanine level in the food hall for demonstrations and training, but that won’t be able to happen now. “Truro City Council are completely out of touch with their electorate and have no mandate for the position they have taken. We did a survey of 1,200 local residents and 87% said they

were wholly or mainly in favour of the project.” The TEDC scheme also includes a park-and-ride, household waste recycling centre and 98 new houses on Duchy of Cornwall land to the east of Truro. Local residents and councillors have protested against the development, arguing it will increase congestion and undermine town centre retailers. www.truroedc.co.uk

IN BRIEF l Upmarket multiple Booths has launched its first products sourced via a new online application system to attract small, artisan producers and farmers. The Mexican tortilla chips and salsas, made by Nottingham-based Marcela's Kitchen, were listed after owner Marcela Flores went through a “simple” four-step online application process including basic questions about the business and product. If the application meets Booths' criteria, the supplier is invited to a meet-the-buyer event.

l Depden Farm Shop near Bury St Edmunds has set up a pig club, enabling people to invest in a small herd of collectively owned pigs which will be reared on the farm. www.depden.com

l The Business, Innovation and Skills Committee has launched a new inquiry into the UK retail sector. The government is calling for evidence on areas including the progress of the Portas Review and the impact of online sales on the high street. British Retail Consortium director general Helen Dickinson said: “This is a positive step which comes at a crucial time for retailers, as the sector continues to face economic challenges.” Truro City Council is ‘competely out of touch’ with its electorate, says The Taste of Cornwall chairman Elwyn Jones (pictured), who has developed the scheme with Waitrose

released last month, six out of 10 consumers have changed their shopping habits as a result of the horsemeat scare. Trust in the food industry has dropped by a quarter (24%), with 30% now buying less processed meat and a quarter (24%) buying fewer ready-meals with meat in or choosing vegetarian options. Two thirds of people (68%) don’t think the Government has been giving enough attention to enforcing labelling laws, with 50% of consumers not confident that ingredient information is accurate. 44% say they now look at ingredient labelling more on food containing meat, with 83% agreeing that country of origin labelling should be required on meat products. www.which.co.uk

The headlinegrabbing horsemeat scandal left 30% fewer people buying processed meat, says Which?

l The number of delis in Britain's town centres grew in the second half of last year, according to new research from the Local Data Company. It says there was a net increase of 6.2% in the number of delis in the country’s top 500 town centres, equivalent to 45 extra delis overall.

l Southern Counties Auctioneers is hosting a Great British Beef Week Sale at Salisbury Livestock Market in Netherhampton, Wilts, on April 23, combining its weekly livestock auction with a celebration of St George’s Day and British Beef. The market will help raise funds for the Royal Agricultural Benevolent Institution, with the market restaurant creating a special Great British Beef menu. TEA TIE-UP: Knightsbridge hotel The Cadogan has relaunched its afternoon tea in collaboration with Partridges food hall. The Partridges Afternoon Tea features a selection of special tea blends created by the Chelsea retailer, which holds a Royal Warrant as grocer to the Queen. These include Mr. Shepherd’s Blend (named after Partridges boss John Shepherd), Royal Blend and Afternoon Blend, as well as a range of flower teas, including Rose Pouchong. www.partridges.co.uk www.cadogan.com

l UK exports of food and nonalcoholic drinks last year remained broadly in line with 2011, despite a drop in sales to other EU countries. According to the Food & Drink Federation, added value food categories such as chocolates, cakes and sauces & condiments performed strongly, with the Middle East and Australia among the key markets. For regular news updates from FFD visit:

www.ffdonline.co.uk Vol.14 Issue 3 · April 2013

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fine food news Independents well placed to share Fairtrade growth Ghanaian cocoa farmers Esther Mintah Ephraim and Mary Appiah helped to promote Divine chocolate at Whole Foods Market during Fairtrade Fortnight

Fairtrade gold for Bristol stores The Better Food Company, which runs organic and Fairtrade stores and a café in Bristol, has been presented with a gold Fairtrade award. Managing director Phil Haughton is pictured (below right) with marketing manager Lucy Gatward, collecting the award from entrepreneur and chef Levi Roots at an event at Bristol’s Colston Hall last month. “The focus of our shops and café is on organically produced goods,” said Haughton, “but beyond a concern for sustainability and the environment is a very connected belief in the well-being of people.” Other category winners included the co-operative Essential Trading, a blender, packer and

wholesaler of organic, sustainable and ethical store-cupboard essentials, from tinned fruit to tahini. Better Food was a finalist in the Best Organics Retailer section of the Soil Association Organic Award last year.

L-r: Lucy Gatward, Levi Roots and Phil Haughton

If I'd known then what I know now...

clear that we weren’t training people to a consistent level of service. We were known for giving great service, but that was happening more by luck than design, so we set up a much Chantal Coady Rococo Chocolates, London clearer training system. We opened the first shop in 1983, but didn’t open the second until 2004 with Motcomb Street and the shop in off with a vision of what he wants to We celebrate our 30th anniversary Chester coming in 2010 and 2012. It do and he achieves it. It’s a beautiful this year. We’ve got three shops in was a bit like having your first baby, linear story, which I find quite London, plus one in Chester, and who grows up, leaves home and inspiring. a wholesale business supplying goes to university, and then suddenly Communication is incredibly shops such as Liberty, Selfridges and you have this whole new family – important as you grow. Never Waitrose. little babies that need their nappies assume that people you work with I don’t like looking backwards too changing. Opening new stores and understand what you want them to much – I prefer to look forward – but getting them going do. It’s an English we have learned a lot since we first pretty intense thing – we’re not started. Nestlé registered the isand takes a lot of very good at telling If you can crystallise your vision people in black and name Rococo – I had to work. You’re very as much as possible right from the fight for years to get it focussed on what white ‘this is your beginning it really helps when it you are doing at role’ and ‘this is comes to communicating what you back from them the time, which what I want you to want. I tell people to watch the movie means you are perhaps not looking at do’ and then training them to do it. Man on Wire. It’s not a business the next 10 year plan. Something that has really helped with story, but it could be. It’s a true story In theory we should have this has been using mystery shoppers. about a man who walks a high wire economies of scale now, but it’s When they first started coming it was between the Twin Towers. He sets

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current tough economic climate. The UK public have developed a lasting appetite for food and goods traded on fairer terms with producers, and forward thinking businesses are responding energetically to this by providing a wider range of products.” www.fairtrade.org.uk www.divinechocolate.com

Fairtrade at a glance

Jon Craig

Delis and farm shops are perfectly positioned to tap into the booming Fairtrade market, which saw sales increase 19% last year. That’s according to the Fairtrade Foundation, which launched a report to coincide with Fairtrade Fortnight last month showing that retail sales in the category reached £1.57 billion in 2012. Much of the growth was driven by big supermarket brands such as Cadbury, Tate & Lyle and Ben & Jerry switching to Fairtrade. But James Bennett, head of brand and the out-of-home market at the Fairtrade Foundation, said independents were also increasing sales. “The kinds of consumers who shop in delis and farm shops are the same ones who seek out Fairtrade,” he said. “They will go to their farm shop to buy locally sourced products, but for those products that can’t be grown in the UK they want Fairtrade. It’s a global-local link up.” David Francis, commercial director at Fairtrade chocolate company Divine, backed up these comments. “We are seeing 11% growth over the last six months in our Wholefood Wholesale business. This includes Suma, Tree of Life and Infinity Foods, who are big suppliers to the [deli and farm shop] sector,” he said. The Fairtrade Foundation’s new CEO Michael Gidney said: “Fairtrade sales continue to confound expectation in the midst of the

• There are 70,000 Fairtrade campaigners and 550 Fairtrade towns in the UK. “They are constantly organising events and talks that farm shops and delis could take part in, helping them build links with their local community” said James Bennett. • Fairtrade accounts for 10% of all tea sold in the UK, 27% of all roast and ground retail coffee and 12% of chocolate. In the hot chocolate category, over 70% of sales are Fairtrade certified. Cocoa, sugar, bananas, wine, herbs and spices were key areas of growth last year. • The Fairtrade Mark is the world’s most recognised ethical label, according to research by Globescan, with 78% of people in the UK saying they recognised it. not that straightforward. As we’ve grown we’ve become more and more complicated. I would like to have a much simpler business model because it takes up a lot of energy both physical and mental juggling so many balls at the same time. We’re working on getting systems and the right people in place at the moment. One of the other things I would advise is protecting your name and making sure you have well documented evidence of usage. Nestlé registered the name Rococo – you could say it was a pure coincidence – but I had to fight for years to get it back from them. Technically they could have stopped me from using it. I’m not a lawyer, I’m a creative person and these things bore me rigid. I still hate dealing with them, but if you want to protect your intellectual property you have to be very thorough about it and be prepared to fight your corner. Interview by PATRICK McGUIGAN

Vol.14 Issue 3 · April 2013

fine food news new openings

Opening or expanding a shop? Email details to editorial@finefoodworld.co.uk

Why Benfleet’s new deli is a blooming good idea

At a glance l The deli counter stocks 10 cheeses, including Black Bomber, Rosary and Stinking Bishop, as well as British charcuterie from Trealy Farm. Other brands include Hawkshead Relish, Peter's Yard crispbreads and South Devon Chilli Farm sauces.

l The shop is open until 8pm to target commuters returning from London with homemade readymeals such as lemon & thyme pork meatballs and butternut squash gnocchi.

l Parking space for around 20 cars gives the business an important advantage over the nearby Co-op.

l Katy Jacks won the Artemis

Rob Jacks says Taste and Belgravia are ‘lifestyle businesses with scope to help each other’ By PATRICK McGUIGAN

The owners of a new retail venture hope customers will “say it with flowers – and gourmet ready-meals” after opening a deli in a florist’s in Benfleet, Essex. Taste Deli has been set up by Rob Jacks in Belgravia flower shop, which has been run by his wife Katy since 2004. The space was previously used for gift items, but the couple decided to refurbish and rebrand the unit as a deli with the aim of

Keelham Farm Shop Thornton, nr Bradford

Yorkshire’s Keelham Farm Shop has won planning permission for a second outlet in Skipton. The company, run by siblings James and Victoria Robertshaw (below), will create a purpose-built farm shop with a butcher’s, bakery, deli and areas for cookery demonstrations, alongside a free outdoor animal croft and café. Building work is expected to begin later this year. www.keelhamfarmshop.co.uk

April 2013 · Vol.14 Issue 3

building cross-over sales. “They are both similar lifestyle businesses with scope to help each other,” said Rob Jacks, who previously worked in insurance. “On Mother's Day people could come in and pick up their flowers, but also a hamper, a few bottles of wine and even a special meal deal.” Jacks cooks a range of gourmet ready-meals in his EHO-approved domestic kitchen, which are sold to take away in the deli. On Mother's

Day he offered two courses for four people for £30 or £50, including dishes such as fiery lamb shanks and panna cotta. “The meals are also popular with commuters who pop in on their way home and can pick up their dinner and a bottle of wine or a few beers,” he added. “One customer asked me to make fish pie without the prawns the other day, which was absolutely no problem at all. That’s not something you would get in a supermarket.”

Pink Pig Farm Shop

The couple plan to investigate further ways of building sales across the two businesses in the future with online orders and local deliveries of food and flowers a possibility, as well as offering catering at events. “It's been a steep learning curve for me since I opened, but it's been really great to have support from Katy who has a lot of retail experience,” he said. “It's nice to be able to bounce ideas of each other.” www.taste-deli.com

Farmers Fayre Warwickshire

Holme, Lincolnshire

Pink Pig Farm Shop, just outside Scunthorpe, has opened a new deli counter as it looks to meet growing demand for home-made convenience food and specialist cheese and charcuterie. The new counter holds products such as Scotch eggs, sausages rolls, pies and gourmet ready-meals, all made on site, as well as an increased range of local, regional and Continental cheeses and charcuterie. “We have had a new head butcher for a year who has rerejuvenated the butchery counter and we realise the potential for

category of the NatWest Everywoman Awards in 2006, which recognises the most inspirational under-25-year-old woman running a business. In 2007 she was introduced to the Queen as a representative of the rising generation of young British entrepreneurs.

increasing the range of good, homemade produce as an add-on for the meaty customers,” said owner Sally Jackson. “People are looking for convenience and, following the news about horsemeat in massproduced foods, our customers trust us to use great quality ingredients, without cheating, for a reasonable price. This is not just true for us but for many farm shops.” www.pinkpigfarm.co.uk

Farmers Fayre has closed its store in Kenilworth town centre (pictured) and is planning to move its Stoneleigh Park outlet to a new £650,000 stateof-the-art farm shop and restaurant on the estate. The new 4,800 sq ft premises will be part of a major redevelopment of Stoneleigh Park and will feature a 50-seat restaurant, a larger shop and a specialised meat counter. www.farmersfayre.co.uk

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fine food news ‘Slow shopping’ outlet shows Parisian style Italian speciality food wholesaler Vallebona has opened a stylish retail outlet based on the concept of ‘slow shopping’ at its newly expanded warehouse in Wimbledon. Drawing on the principles of the Slow Food movement, the idea of slow shopping is that customers take their time and enjoy the retail experience, explained MD Stefano Vallebona, who was inspired by shops he had seen in Paris. “It’s about creating a multifunctional space and an environment where people want to spend time,” he said. To this end, Vallebona has worked closely with retail consultant Metamorphosis to create a stylish interior with contemporary industrial fittings and quirky design features such as an old Italian delivery van. The shop has a walk-in cheese

room, a cookery demonstration area and a wrapping station where bespoke gift hampers are packaged to order. Tastings are held throughout the shop and the walls are decorated with art from nearby Wimbledon Art Studios. “We’ve been opening up the warehouse on Saturdays for tastings with the public for about 10 years, but wanted to go further,” said Vallebona. “It’s a great opportunity for us to learn about and understand our products in a shop environment, which will help us on the wholesale side when it comes to helping our customers. For example, we can trial our recipe cards in the shop before we send them out to our stockists.” www.vallebona.co.uk

Vallebona worked with consultant Metamophosis to create the stylish look

Suki to create UK’s second tea plantation

Pipers Farm takes ‘Oscar’ for local food

There are olive groves in Kent and chilli farms in Devon. Now Belfastbased Suki Tea plans to get in on the act by setting up its own tea plantation in Northern Ireland. The company has placed an initial order for 2,000 tea plants with a leading grower in Tanzania and plans to grow them on land at Portaferry in County Down. Oscar Wooley, Suki Tea’s MD, who founded the company in 2005 with business partner Anne Rooney, said Portaferry had been chosen because of its virtually frost-free climate. “We believe that Portaferry could be an ideal location for growing tea because there’s a micro-climate there, a sheltered environment that’s moderated by nearby Strangford Lough,” he said. “Our decision is based on extensive research, analysis of the soil at Portaferry and time working with our suppliers in Tanzania to learn how best to grow tea in Northern Ireland. Tea in Tanzania is grown on vast plantations which are 7,000 ft above sea level.” The company expects to plant the tea in the next 18 months and could be producing its own home-grown blend in about five years time. As part of the project,

With the high-volume meat industry taking a battering, a traditional farmer in Cullumpton, Devon, has topped the local food category in the 2012 Countryside Alliance Awards. The major winners of the Rural Oscars were announced last month by food secretary Owen Paterson at a ceremony at the Houses of Parliament. Pipers Farm, run by the Greig family for 25 years, produces, wholesales and retails a range of

April 2013 · Vol.14 Issue 3

meats from its own and other small, family-run farms, as well as making a range of ready-meals in its own kitchens. Judges described Pipers Farm as “an inclusive and supportive business that reaches out to and supports myriad local suppliers”. Farndon Fields Farm Shop in Market Harborough, was highly commended in the same category. Winner in the Start-Up category was Gower Brewery near Swansea, which began brewing ales such as Gower Power and Lighthouse Lager at the end of 2011, and sold 30,000 bottles last year. Cross Lanes Organic Farm near Barnard Castle on County Durham was highly commended in the StartUps section

Suki co-founder Anne Rooney researching tea growing in Tanzania

the company intends to set up a tea house on site with exhibition space that will be used to inform visitors about the history and development of tea. The company is the first to grow tea in Ireland, but is not the first British company to go down this route. Tregothnan Estate in Cornwall has been growing tea since 2000. www.suki-tea.com

Pictured (l-r): William Greig, Henri Greig, Peter Greig and Edward Greig of Pipers Farm, with Owen Paterson MP Follow us on

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April 2013 路 Vol.14 Issue 3

fine food news Interview

Anyone struggling to finance their local food festival could take a lesson from Ludlow’s Beth Heath, who tells MICHAEL LANE that ‘not for profit’ doesn’t have to mean ‘uncommercial’

Queen of the Castle A

s Beth Heath leads me up the hill from her office towards Ludlow Castle she juggles the roles of tour guide, pointing out its quirky shops and historic buildings, and local celeb, stopping to say hello to every other person we pass. Her enthusiasm for the place and her prominence in the town is understandable given that she is operations director for two consumer food shows held within the castle walls: the long established Ludlow Food Festival (September 13-15) and the newer Ludlow Spring Festival (May 11-12). But Heath’s job isn’t just about smiling a lot and soaking up the unseasonably sunny weather. “Quite often you’ll see some not-for-profits and they are actually just trying to break even each year,” she says. “I don’t. I run it as a commercial enterprise. I want to make a surplus and I will beat people down on price.” Ludlow generates sufficient funds every year to support emerging producers both with discounted stands and cash bursaries. While this might not be possible everywhere, the entrepreneurial Heath – who ran her own Ludlow Hamper Co until selling it two years ago – is a firm believer that, whatever form they take, food events should make money. She describes some of the shows she’s seen as “barmy”, citing a farmers’ market further north. “[The organiser] has an absolutely gorgeous site with an old house on it. She must put in so much of her time but could make more stacking shelves in Tesco’s. All she’d have to do is charge £1 for parking and it would be a viable business.” Heath advises those looking to set up a show to start small. The original Ludlow Festival had just 20 market stalls and over the course of 19 years it has now grown to accommodate 180 producers as well as various demonstration stages. It has also spawned a Spring Festival, giving the town two bites of the foodie cherry. Heath is quick to point out that she has ignored her own ‘start small’ rule, having taken on the role of chief executive of the Shrewsbury Food Festival, which launches this June (29-30) with more than 100 exhibitors. Generally, she says, setting up an event is “not rocket science”. “You need a good site, good car

Beth Heath: ‘All we are is a bigger shop. In a castle.’

“We’ve got everything on our parking, and a good population on doorstep. You can grow or produce your doorstep. It’s all pretty common anything in the Midlands. The only sense.” thing we can’t do is seafood.” Farm shops can be an ideal venue, Year after year, the festival but whatever the location, Heath also resists offers of corporate says the most important ingredient sponsorship from the likes of for a successful show is the Shropshireproducers. based dairy “You can You need a good site, giant Muller. go to food with good parking and a Admittedly, festivals good population on your the army of around the doorstep. It’s all pretty volunteers in UK and find Ludlow affords the same commonsense. Heath this people at luxury, but every festival. she says shows have to keep their That’s not what you want to see,” artisan credentials intact. she says. “You want the little artisan “You can’t fob consumers off any producers.” more,” she tells FFD, adding that She adds that part of Ludlow’s media coverage of food has led to success is down to reinvesting the people being much more clued up surplus she generates in bursaries and interested in provenance. that allow start-up producers to “Customers want the stories and exhibit at the festival. The event’s they’ll seek them out,” she says. strict geographical sourcing rules, “The whole of the speciality food with everything coming from industry is based on that relationship Shropshire and its neighbouring with food. You can go and buy it counties, also ensures a good mix from Tesco’s or you can buy an extra and consistent quality of producer.

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special thing and you know the person behind that product. “All we’re doing with the food festival is selling producers stories. All we are is a bigger shop. In a castle.” Producers also have to be willing to tell those stories and Heath says a number get it wrong at the festival every year, sending unenthusiastic staff to run their stands, failing to provide any sales literature and, worst of all, booking a chair. “You should be standing up and selling,” she says. More importantly, producers have to realise that exhibiting is about promotion rather than profits. “Quite often when we meet a new producer for the first time they think they’re going to make absolutely thousands of pounds,” says Heath. “A lot of doing festivals is an advertising exercise. It can be your biggest shop window if you let it.” www.foodfestival.co.uk www.ludlowspringfestival.co.uk www.shrewsburyfoodfestival.co.uk

Vol.14 Issue 3 · April 2013

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April 2013 · Vol.14 Issue 3

cheesewire

news & views from the cheese counter

His Raclette-a-like has taken off but Jamie Montgomery stops short of the full Monté

Comté style next for Monty as Ogleshield sales surge He’s best known for his complex West Country cheddar, but Jamie Montgomery has seen a dramatic surge in sales of his other cheese, Ogleshield – and is now working on a third variety. The Raclette-style Ogleshield, made with Jersey milk, has become a fashionable ingredient in upmarket ‘junk food’ dishes – one of the big food trends in top London restaurants in the past few years. Eateries including Hawksmoor and Cut use the cheese to top their gourmet burgers, while it is the key ingredient in Soho-based QuoVadis’ toasties and cauliflower cheese sauce from Caravan in King’s Cross. “We’ve been making Ogleshield for about eight years,” said Montgomery, “but it really stepped up when Hawksmoor put it on their menu a couple of years ago. Now it seems like it’s Ogleshield with everything. “We’ve gone from making a batch of 35 six-kilo wheels once a fortnight to two batches every week. Trying to keep up with demand is the biggest problem.” The cheese is washed in brine and is supplied to restaurants in London mainly through Neal’s Yard, which also matures the cheese

The washed-rind Ogleshield has been a hit in posh ‘junk food’ dishes

itself. Other wholesalers who stock Ogleshield include Longman, Leopard and Cheese Cellar. Montgomery also revealed that he has been trialling a Comté-style cheese called Camelot, which he plans to launch in October. The 30-kilo cheeses are matured for 12 months and are made with Jersey milk from the company’s own

herd, which graze around an Iron Age hill fort in South Cadbury that some believe was the location of King Arthur’s Camelot. “There was talk of calling it Monté, but we thought Camelot worked better because it’s such a large, imposing cheese,” said Montgomery. www.montgomerycheese.co.uk

Filling a gap in goats’ cheeses Somerset-based Hill Farm Dairy, which makes Stawley goats’ cheese, aims to fill a gap in the market with two new products this Spring. The company trialled a new semi-hard goats’ cheese with Neal’s Yard last year called Wellesley, which is now ready to launch nationally. It has also started making a small St Marcellin-style goat’s cheese called Kittisford. Set up in 2009 by former lawyer Will Atkinson and his wife Caroline, who previously worked for Neal’s

Wellesley: matured for two to three months

Yard, Hill Farm has a herd of around 100 goats and is best known for Stawley – a small, smooth-textured goats’ cheese with a wrinkled geotrichum rind. Wellesley is made in 3kg rounds and is matured for two to three months. “It has a dusty rind and a waxy pliable texture a bit like Ossau or Comté,” said Will Atkinson. “Stawley has a lactic, lemony flavour, which would be perfect with a crisp white wine, but Wellesley has beefier, more caramel flavours. It would be great with glass of red. We think there is a big hole in the market for this kind of goats’ cheese.” Kittisford is made to a Stawley recipe, but comes in 100g discs, which means there is more drainage leading to a lighter, fluffier end texture. “It has a melt-in-the-mouth texture compared to the denser Stawley,” said Atkinson, who hopes to sell the two new cheeses through Neal’s Yard, Paxton & Whitfield, Thomas Hanson and Country Cheeses. www.hillfarmdairy.co.uk

Kid Me Not founder puts farm on the market Award-winning Welsh cheesemaker Kid Me Not has wound down production and is looking to sell its farm and production facilities near Llandeilo. The company, whose Talley Mountain goats’ cheese won the Best New Cheese Award at the British Cheese Awards in 2008, stopped production last year for personal reasons. Owners Loraine and David Makowski-Heaton set up the business in 2006 after moving to the area from Surrey, but David continued to commute to London where he worked full-time. Now the couple plan to move to East Anglia so they can be closer to the capital and can spend more time together and with their children. “It was a culmination of different things,” said Loraine MakowskiHeaton, who was named NFU Wales Woman Farmer of the Year in 2010. “If I was 10 years younger I would have taken the business with us, but I hurt my back a few years ago and was laid up for a few weeks, which made me think.” The 50-acre smallholding at Ffynnongrech Farm, Talley, and its food production facilities are currently for sale, although the majority of the company’s 300-strong herd of goats have now been sold. At its height, Kid Me Not supplied cheese to Waitrose and Tesco, and also made fudge, smoothies and chocolate with goats’ milk. Bob Kitching: ‘His job was his hobby,’ says daughter Faye

Leagram’s Bob Kitching dies at 61 Tributes have been paid to influential Lancashire cheesemaker Bob Kitching, who has died aged 61 after a three-year battle with cancer. The owner of Leagram Organic Dairy in Chipping was a popular and charismatic figure at shows and exhibitions, where he would hold demonstrations clad in a colourful cheese waistcoat. His daughter Faye Kitching, who continues to run the company, told FFD: “There aren’t many people

whose job is also their hobby. He was passionate about explaining where food came from and how it was made.” Iona Hill, owner of Ribblesdale Cheese in Hawes, trained with Kitching when she was first starting out. “I will never forget Bob’s kindness and generosity in sharing his knowledge,” she said. “He was so supportive and so encouraging to me at a stage when I felt I was still grappling with the art of cheesemaking.” Vol.14 Issue 3 · April 2013

cheesewire

Striking gold in Suffolk Interview Cheese-makers are as rare as horse feathers in East Anglia, but PATRICK McGUIGAN finds one that has overcome the challenges of its dry terrain

raw a line down the middle of the country and you’ll find most cheese-makers are on the left of it, in the rainy West where there is plenty of grass for cows to graze. But there are always exceptions to the rule. One of them is Suffolk Farmhouse Cheeses in Creeting St Mary, just north of Ipswich – about as far east as you can go before plunging into the North Sea. Set up by Jason and Katharine Salisbury in 2004, the business has a herd of pedigree Guernsey cows and is best known in East Anglia for its rich Gouda-style Suffolk Gold, although it also makes a blue and a brie. “We’re a bit stuck out on our own over here,” admits Jason Salisbury. “There’s Mrs Temple’s and Ferndale up in Norfolk, but we haven’t got much competition beyond that. It’s a good thing because we have a big market all to ourselves.” East Anglia is not just large in size. it’s also an affluent area, with wealthy second-homers from London descending at the weekends and holidays hungry for local food and drink. A wave of farm shops, delis and farmers’ markets has sprung up to meet this burgeoning demand, which has in turn helped Suffolk Farmhouse grow from nothing in 2004 to making nearly 29 tonnes of cheese a year today – 60% of which is Suffolk Gold. “Local was the big buzzword when we first kicked off and it still is today,” says Salisbury. Building the business to its current position has not been without its trials and tribulations, however. Salisbury was originally a herdsman for a local estate, milking Holsteins, while Katharine was a vet. But due to falling milk prices the estate closed the dairy and Salisbury was made redundant just a few weeks after the couple had their second child. It was a makeor-break moment, with the family deciding to invest their savings in 10 Guernsey cows and go it alone, using the rich golden milk to make cheese. “We bought Guernseys because no-one else was doing it – we wanted to go a completely different route,” explains Salisbury. “The plan was I would sell the cheese at farmers’ market and Katharine would go back to working as a vet.

April 2013 · Vol.14 Issue 3

GOOD SKILLS: Vet Katharine Salisbury and her herdsman husband Jason

“Any money we made we put back into the business. We would buy another cow or source some second-hand equipment. We made our own vat by taking an old milk tank and fitting an immersion heater. We switched it on, stood back and if it blew up it would be one of those things. Looking back it was quite horrendous, but we were so determined.” Salisbury learned how to make cheese by attending a basic course, reading books and by “making lots of expensive mistakes”, but the business rapidly started to build a good reputation at farmers’ markets and with local delis and farm shops. In 2007 the couple bought their own 110-acre farm with help from the bank and built their own dedicated cheese room, which opened in 2009. The Guernsey herd now comprises around 40 milkers, which are tended by Salisbury

while Katharine makes the cheese and takes care of veterinary requirements. “Making cheese in East Anglia is bad news in terms of rainfall,” says Jason Salisbury. “The cows struggle to get what

they need from the ground – grass stops growing here in June – so we’ve had to plant lucerne, which is a drought-resistant forage crop, for them to eat when they come in to be milked.” With its own cows tended by a skilled herdsman and a vet, Suffolk Farmhouse is in the perfect position to make raw milk cheese, but all its products are pasteurised and contain vegetarian rennet. “We have the accreditation to do it and we’ve made trial batches, but I can’t taste the difference between raw and pasteurised milk,” says Salisbury. “Whether that’s because the milk has a high butterfat content, I’m not sure, but we don’t want to put ourselves at risk from TB. If there was ever TB in the area we would still be able to process our milk.” The company makes three times a week using a 600-litre and a 1,200 litre vat and supplies over a dozen wholesalers, including Carron Lodge, but most are local operators focused on East Anglia. Increasing the geographical reach of the business is an ambition for the future, says Salisbury. “We’d like to grow the other side of Cambridgeshire into Herts and Bucks and of course the South and London. We’re only an hour from the capital and it’s already on the menu in the Savoy, the Dorchester and the Orient Express. I’d definitely like to do more business like that in central London.” At its current rate of growth, Suffolk Gold might even cross that imaginary cheese line and start selling in the rainy West. www.sussexcheese.co.uk

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We bought Guernseys because no-one else was doing it – we wanted to go a completely different route

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making more of british & continental charcuterie

Hogget ham highlights a flavoursome ‘lost treasure’ By MICK WHITWORTH

A “truly British” smoked, air-dried hogget ham is one of two new products from Gloucestershire producer Native Breeds. The product is made with meat from yearling traditional-breed sheep sourced locally in the Wye Valley and Forest of Dean areas by owners Graham and Ruth Waddington and their team. “The leg is deboned and defatted, lightly cured with rosemary, pepper and garlic and then matured,” Graham Waddington told FFD. Hogget meat gave a richer flavour and denser texture than lamb slaughtered earlier, he said. “It’s really about shouting about a lost treasure: the older lamb.” The ham is sold in 1kg pieces at a trade price of £30/kg. “It’s made in very small batches, lightly cured and with no artificial flavourings,” said Waddington. “We just wanted to make something to be on a par with pork charcuterie, that was different, delicious and sustainable.” The producer’s other new line is a black (blood) chorizo developed in conjunction with Native Breeds’ chef-charcutier Pete Lias and

Pete Lias with the new black chorizo. The hogget meat used in the new hogget ham (inset) give a richer and denser result than younger lamb

described as “a little snack, intensely spiced like a hybridized morcillacum-chorizo salami”. Made with Saddleback pork, the recipe was influenced by Catalan blood pudding and includes a Galician smoked paprika for an “intense sweet and spicy flavour”.

Suitable for snacking or cooking, it‘s sold in 45g sticks priced at £17/kg to the trade. Both new products are available through London specialist wholesaler Cannon and Cannon. www.nativebreeds.co.uk www.cannonandcannon.com

Harrogate show hosts charcuterie forum on June 23 The Guild of Fine Food and FFD are to host a meeting for British charcuterie producers as part of a showcase for the sector at Harrogate Speciality Food Show on Sunday June 23. The move is part of FFD’s new, year-long promotion for charcuterie, sponsored by eight leading players in the British and Continental cooked and cured meats sector. The Sell More Charcuterie event is set to include product tastings in the main Great Taste Live theatre area as well as a behind-closeddoors sales clinic where producers can get one-to-one advice on their product, packaging and pricing from a leading fine food buyer. Guild MD John Farrand said: “When we ran a session on charcuterie at last year’s show there was feeling up-and-coming producers needed their own trade group, along the lines of the Speciality Cheesemakers Association. “We said at the time that we would be happy to act as a facilitator and we hope producers will now grasp this opportunity to meet up and get the ball rolling.” Look out for more details in FFD next month.

Dropswell aims to boost profile of north-east food By MICK WHITWORTH

The owners of a farm shop in County Durham hope to put the county “on the food map” after their new charcuterie range attracted interest from several high profile outlets. Christine and Paul Craddock of Dropswell Farm Shop are in talks with SSP, an international specialist in airport and rail food catering, about supplying its operations at Newcastle International Airport. “SSP are looking to use local producers within the departure lounge,” said Christine Craddock. “Hopefully by the summer our charcuterie and gourmet pork pie range will be added to the menu.” Dropwell’s fast-developing range includes pancetta, lomo, coppa, Durham beer salami and chorizo, as well as smoked venison produced in the on-farm smokehouse. The fledgling producer, which

currently sells through its own shop and to other local retailers, is also having discussions with two department stores, and is reviewing its packaging to widen the appeal of its range. “As we’re working with a number of new customers we’re discovering they want meat delivered sliced and packed as individual servings,” Craddock told FFD. The couple, whose farm shop and café is at Trimdon, a few miles south-east of Durham, diversified into charcuterie 18 months ago after their rural store suffered badly in the long, harsh winter of 2010-11. Paul Craddock has been a butcher all his adult life and attended a course in Leeds to learn the basic skills of charcuterie making. Rather than spend £5,000 on an off-the-peg drying cabinet, the couple built an improvised drying room and then began testing

Experienced butcher Paul Craddock trained in charcuterie making before starting production

products that have since gone into full production. “One problem we encountered was our location,” said Christine Craddock. “We’re between North

Yorkshire and Northumberland, two areas recognised for their food producers. We’re working hard to put County Durham on the food map and get recognition for a fantastic and versatile product.” She added: “We joined Taste Club HQ, a not-for-profit organisation promoting North-East food and drink, who have given us support and guidance over the past 10 months. They’ve created opportunities and given us the confidence to take our brand to new levels.” In February Dropswell Farm Shop received gold awards from BPEX, the pig meat marketing body, for its Durham beer salami, pork chorizo and lomo, and it has entered a further two products into Great Taste this year. www.dropswellfarmshop.co.uk www.bpex.org.uk www.tasteclubhq.com

Vol.14 Issue 3 · April 2013

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April 2013 · Vol.14 Issue 3

product update

ice cream

Going for cold MICHAEL LANE scoops out the latest frozen delights, including flavours like blue cheese and black sesame seed

Swiss ice cream brand Mövenpick has extended its range of gourmet flavours with a macadamia dulce de leche variety. The firm blends its Madagascan vanilla ice cream base with dulce de leche caramel and caramelized macadamia nuts to make a product that has a “smooth texture with contrasting chunky bites”. Like all Mövenpick products this new flavour is free from artificial additives, flavourings and colours and is suitable for vegetarians. The product is available in 2.4 litre tubs from wholesalers nationwide from March.

Brighton-based frozen yogurt brand Lick has added a new variety to its line-up. Strawberry & elderflower, which comes in 125ml and 500ml tubs, is a blend of whole puréed British strawberries, natural elderflower extract and Lick’s fatfree, all natural and probiotic frozen yogurt. The firm’s other flavours are blueberry & raspberry, Straight Up and banana & honey, which won one-star gold in Great Taste 2012. www.lick.co.uk

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Following the popularity of its salted caramel flavour, Jude’s has launched the ice cream in its own bespoke packaging. The Hampshirebased family company sells the ice cream, which won a two-star gold Great Taste award in 2011, in 120ml tubs (RRP £2.00) and 500ml tubs (RRP £4.60).

Farmer Bill’s ice cream has rebranded to boost appeal to both “yummy mummies” and teenagers. The branding (seen here on a camper which will hit the East Anglia festival circuit this Summer) will appear on all the producer’s 100ml (RRP £1.60-£1.80), 1 litre (£6.95) and new 500ml tubs (£4.40), which have been launched to afford farm shops more freezer space. The firm produces 10 flavours, including Great Taste one-star Honeycomb Crunch, Double Fudge Delight and Strawberry Swirl. www.handmadebyhadleys.co.uk

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Toffee Purbeck Posh Strawberry ampagne & Purbeck Ch lla Brymor vani cherry Brymor wild

Unconventional flavours from Dorset Purbeck Ice Cream has launched three flavours, two of which feature ingredients from fellow Dorset-based producers. Its Dorset Blue Vinny ice cream, made with the county’s famous blue cheese, is said to be equally at home with poached pears or as an accompaniment to steak. Purbeck uses watercress, grown at Waddock Cross near Dorchester for over 100 years, in its Dorset watercress ice cream. The firm says the end result

is a “delicate and appetizing peppery flavour” and it recommends serving with smoked salmon or swirled into tomato soup. The third new launch is a more conventional apple & cinnamon variety. All three new flavours are available in 4 litre catering sizes (£19.35+VAT) while the apple & cinnamon will also be released in limited edition 500ml retail tubs (RRP £4.55) throughout the Autumn. www.purbeckicecream.co.uk

er Brymor ging

Vol.14 Issue 3 · April 2013

“Simply Incredible” Jean-Christophe Novelli

“Just so smooth, amazing. 10 out of 10!” Antonio Carluccio

Seabuckthorn Ice Cream

Golden Fork Winning, Northumbrian icecream with an Italian twist

Pure Arabica Cofffee Ice Cream

The Old Chandlery, Coquet Street, Amble, Northumberland NE65 0DJ Opening Hours: 10am – Early Evening 7 days a week e: hello@spurreli.com t: 01665 710890 w: www.spurreli.com

Sicilian Pistacchio Ice Cream

ARTISAN ICE-CREAM made on our farm Chefs of calibre like to use good, wholesome, local produce on their menus. That’s why our artisan ice-cream, made on our farm, is the perfect fit for discerning restaurants and farm shops. With our passion for delicious flavours using natural ingredients, Yummy Yorkshire is a truly exquisite, award-winning dairy ice-cream. To sample and enquire about Yummy Yorkshire ice-cream for your business, call 01226 762551 today. Yummy Yorkshire Tel: 01226 762 551 www.yummyyorkshire.co.uk

Delph House Farm High Flatts, Denby Dale Huddersfield, HD8 8XY

April 2013 · Vol.14 Issue 3 Fine Food Ad.indd 1

11/03/2013 11:58

product update

ice cream

Mendip Moments’ latest additions are white chocolate with raspberry marble ice cream and strawberry & balsamic sorbet. Like all of the producer’s lines, these new flavours are handmade in small batches on a Somerset family farm. RRPs for the 500ml tubs start at £4.69.

Kent’s Simply Ice Cream has recently launched a salted caramel flavour in 2 litre and 4.5 litre catering tubs, with plans to launch it in retail pots (RRPs from £4.65) later this year. www.simplyicecream.co.uk

www.mendipmoments.co.uk

Marshfield Farm has launched two new flavours. Funky Banana, aimed at children, is a banana ice cream base rippled with thick chocolate sauce and pieces of Devon fudge. Mango Madness is mango flavoured ice cream combined with a raspberry ripple and chunks of mango. These additions are currently only available in 5-litre Napolis for catering and scoop customers. The firm says, given their initial success, that it is likely to launch both flavours in 1 litre retail tubs. www.marshfield-icecream.co.uk

A number of Yee Kwan’s Far Eastern-inspired flavours have been rebranded with new colour-coded flavour labels for the 500ml tubs (RRP £5.99). Recently listed in Whole Foods Market’s Kensington store, the firm needed clearer labeling so its customers could differentiate between the different varieties, which include black sesame seed, Matcha green tea and lychee. Cases of 8 x 500ml tubs have a trade price of £30.15 and are available from distributor Stratford Fine Foods.

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Launched this time last year, For The Love Of Yog has revamped its pots and lids as well as improving its recipes. The four varieties, which are carried by farm shops, delis and health food shops across the UK and Ireland, all come in 500ml pots. With only 2% fat, Millionaires Shortbread is the least healthy of the range, while Chocolate Brownie clocks in with 1%, Black Forest Gateau contains 1.5% and Eton Mess is fat free. The latter two flavours are also gluten-free. www.cotswoldfayre.co.uk Lushice is a range of UK-made, dairy-free sorbets with an adult twist. Each of the four-strong range is made with fruit purée and a splash of alcohol. Strawberry Daiquiri, Pina Colada, Mojito (with flecks of mint leaves) and Margarita all come in 100ml (RRP £1.99) and take-home 500ml pots (£4.99). The firm’s founder Laura Lewis recommends blending the sorbets and serving as a cocktail in a martini glass. www.lushicesorbet.com

Twice the rhubarb Yummy Yorkshire has teamed up with fellow Yorkshire business E Oldroyd & Sons, which grows the Timperley Early rhubarb used in its new rhubarb pannacotta ice cream. The rhubarb, which is one of the growing season’s earliest commercial varieties, is stewed by hand and then rippled through a pannacotta base ice cream made using milk and cream from Yummy Yorkshire’s 150-strong Holstein herd. The rhubarb lends a tangy, clean aftertaste to the product. The use of this ingredient is part of the ice cream producer’s commitment to using locally sourced ingredients “E Oldroyd & Sons produce some of the best rhubarb I have ever tasted,” says Yummy Yorkshire co-founder Louise Holmes, “and with them being located on our doorstep in the Wakefield Rhubarb Triangle they were the only

Buy ice cream, save a gorilla company we seriously considered using. We’re delighted to be working in partnership with such a renowned Yorkshire producer.” The West Yorkshire-based firm also uses Oldroyd’s produce in its Rhubarb Rhubarb flavour – a rhubarb ice cream rippled with cooked rhubarb – that has been relaunched for the growing season. Both flavours are available to catering and retail customers. www.yummyyorkshire.co.uk

Dairy-free chocolate specialist Booja Booja hopes to save the lives of endangered African mountain gorillas by donating 5% of the profits from the sale of its vanilla ice cream. Dairy-free Keep Smiling Vanilla M’Gorilla is made with vanilla sourced from the Virunga National Park in the Democratic Republic of the Congo, which is also home to gorillas that inspired the product’s name. The money raised will be sent to the International Gorilla Conservation Programme, which helps to reduce the impact of farming on the gorillas’ habitat.

Like all of the firm’s products, Booja Booja’s ice cream is dairy-free as well as organic, gluten-free and soyafree. To achieve a creamy texture across the range – which also features Hunky Punky Chocolate, Coconut Hullabaloo, Feisty Winjin Ginger and Pompompous Maple Pecan – it uses a unique production process involving organic cashew nuts and agave syrup. Keep Smiling Vanilla M’Gorilla comes in cases of 6x500ml tubs and 2x2l tubs for £28.14 and £32.50 respectively. www.boojabooja.com

Vol.14 Issue 3 · April 2013

POTTS PARTNERSHIP LIMITED

POTTS OF opportunity

We’ve complimented our existing range of cooking sauces with our new Owen Potts’ brand of condiments, dressings and table sauces. Based on traditional recipes, Owen has given each one his own clever twist to make it even more mouthwatering. To learn more or place an order, call Richard on 01672 556109, email info@PottsPartnership.co.uk or visit www.PottsPartnership.co.uk

Superpremium in glass Delicious organic fish soup, bonito ventresca, seafood cocktail and stuffed squid in first cold-pressed olive oil.

www.fish4ever.co.uk

• Award-winning, premium Mozambique style Peri Peri marinades and sauces • Inspired by the heat in Africa. Produced in Great Britain • Gluten free,Vegan friendly • Ideal for farm shops, butcheries, garden centres and fine food retailers

www.twitter.com/africanvolcano www.facebook.com/africanvolcano www.africanvolcano.com enquiries@africanvolcano.com +44 (0) 785 292 1342

April 2013 · Vol.14 Issue 3

A promotional feature for the Guild of Fine Food

APRIL’S MONEY MAKING PROMOTIONS SCRUMMEE JAMS Curry Cuisine has created a range of spice-infused jams under the Scrummee brand name, sold in case sizes of six jars for £10.50. Each jar has an RRP of £2.99. The range, which can also be used with savoury dishes, includes Raspberry & Black Pepper, Kiwi & Lime, Strawberry & Cardamon and Plum & Cinnamon. They are also available in catering sizes as well as small jars. THE DEAL: Buy 6 cases but pay for 5. AVAILABILITY: Nationwide with free delivery for orders over £150, otherwise £7.99 delivery. CONTACT: Paresh Tejura on 07952112810 or paresh@currycuisine.co.uk

CHA TEAS

ORIGINAL RECIPES

Cha Teas, supplied by Irish firm Café de Cuba, is a range of 100% pure single estate organic teas, handpicked from the slopes of the Himalayas and Nilgiris. Every product in the six-strong range is made with real tea (there are no infusions). Spring Mint, Earl Grey, Pure Green, Pure Black, Golden Mango and Very Berry (winner of one-star gold in Great Taste 2012) all come in tins containing 25 tea bags. Each outer contains 12 tins of each blend, 72 tins in total. THE DEAL: 50% discount on initial trade orders of the full range (£234 worth of tea for £117). 25% off repeat orders placed within 60 days of initial order. AVAILABILITY: UK and Ireland. Free delivery. CONTACT: Anne Abberton on +353 (0)1 7089085 or info@cha-teas.com

Granny Mary’s Finest Potted Beef is made to an 80-yearold recipe from prime cuts of British beef, butter and spices. It comes with a range of toppings: fresh butter, horseradish, ‘Jaipur’ beer jelly and Port red wine jelly. The producer says that it offers excellent margins and the following promotion will enable retailers – if they so wish – to give their consumers a great two-for-£5 offer while making a POR of 41.6%. The usual suggested selling price is £2.99. THE DEAL: Purchase any ten 90g jars (mix and match any variety) and get four 90g jars (fresh butter variety) free. AVAILABILITY: Nationwide. CONTACT: Les Golden on 07815 919074 or sales@original-recipes.com

JAMES CHOCOLATES

GLAMOUR PUDS Glamour Puds is a newly launched range of microwaveable gluten-free desserts. The three puddings available are a moist and fruity banana sponge with buttery toffee sauce, fragrant vanilla sponge with raspberry jam topping, and an hot chocolate fudge pudding (also dairy free). The producer has created a mixed trial box of 12 packs (four of each flavour, RRP £3.75 per pack). For more information, visit www.glamourpuds.com/ guildoffer. THE DEAL: Register your interest before April 26 and receive a free trial box. Free delivery on all first orders received in May. AVAILABILITY: Mainland UK only. CONTACT: Peggy van Rooyen on 07849 456219 or peggy@glamourpuds.com

New for spring 2013 is James Chocolates’ Classic Summer Selection. At the heart of the selection is a range of three chocolate Ice Cream Cornet Lollies in ever-popular traditional flavours. The solid chocolate ice cream cornet shapes are available in Summer Strawberry, Real Vanilla and Chocolate Chip. Each Ice Cream Cornet Lolly is 40g and will retail from £2.50. THE DEAL: Buy any 2 cases from the James Chocolates range of Animals and get a special case of 12 Ice Cream Cornet Lollies free (4 x 3 flavours, worth over £16) (Offer excludes Shepton Sheep on a Stick). AVAILABILITY: Nationwide. Offer ends April 30 2013. CONTACT: Hayley Whittaker on 01749 831330 or sales@jameschocolates.co.uk

MUNCHY SEEDS New Honey Seeds (available in 25g and 50g sachets) are a mixture of sunflower and pumpkin seeds gently roasted in honey. As well as a snack, Munchy Seeds recommend sprinkling them on cereals, yoghurt, porridge, fruit and ice cream. Like all of the producer’s mixes these seeds are a good source of Vitamin E, Iron and Zinc, which helps to strengthen the body’s defences and produce energy. THE DEAL: Buy 3 cases get 4th free on all 25g and 50g sachets. AVAILABILITY: National. Spend over £70 for free delivery, otherwise £5.49 delivery. CONTACT: Kevin Miles on 01728 833004 or sales@munchyseeds.co.uk

UNCLE ROY’S

Uncle Roy’s imports and distributes two Great Taste award-winning mustard seed oils: Light & Nutty and Spicy. These single estate, cold pressed, extra virgin oils have 65% less saturated fat than olive oil. Their high smoke point also makes them suitable for shallow, stir and deepfrying. Uncle Roy’s produces its One & Only Dressing using these oils. THE DEAL: Buy any 3 cases of Mustard Seed Oils and get a free case of Uncle Roy’s One & Only Dressing (worth £17.30) (as part of a carriage-paid order). AVAILABILITY: Nationwide. CONTACT: Uncle Roy’s on 01683 221076 or uncleroy@uncleroys.co.uk

J&A FERGUSON CHOCOLATES

J&A Ferguson has a range of five chocolate boxes: Rose & Violet Creams, Chocolate Stem Ginger, Chocolate Assorted Creams, Assorted Truffles and its new Ultimate Deluxe Selection. Each box retails at £7.25 and cases of six boxes usually have a trade price of £25. THE DEAL: 20% off case price (six boxes for £20 rather than £25). AVAILABILITY: Nationwide, including delivery. CONTACT: Sandra Fisher on 01475 721099 or sandra.fisher@goldencasket.co.uk

GUILD RETAIL PROMOTION SUMMARY (Available to Guild members only) COMPANY

DEAL

CHA TEAS GLAMOUR PUDS J & A FERGUSON JAMES CHOCOLATES MUNCHY SEEDS ORIGINAL RECIPES SCRUMMEE JAMS UNCLE ROY’S

50% discount on first orders of the full range. 25% off repeat orders +353(0)17089085 info@cha-teas.com Free trial box. Free delivery on all first orders received in May. 07849 456219 peggy@glamourpuds.com 20% off case price (Six boxes for £20 rather than £25) 01475 721099 sandra.fisher@goldencasket.co.uk Buy any 2 Animal range cases, get Ice Cream Cornet Lollies case free 01749 831330 sales@jameschocolates.co.uk Buy 3 cases get 4th free (applies to all 25g and 50g sachets) 01728 833004 sales@munchyseeds.co.uk Buy any 10 90g jars (mix & match any) get 4 (fresh butter variety) free 07815 919074 sales@original-recipes.com Buy 6 cases but pay for 5 07952112810 paresh@currycuisine.co.uk Buy any 3 cases of Mustard Seed Oils and get a free case of 01683 221076 uncleroy@uncleroys.co.uk Uncle Roy’s “One & Only Dressing”

TEL

RETAIL MEMBERS – To sign up to the retail promotion scheme contact: tortie.farrand@finefoodworld.co.uk or ring her on 01747 825200 to ensure you receive your shelf-barkers to help promote these discounts instore. SUPPLIER MEMBERS – want to take part? Contact sally.coley@finefoodworld.co.uk for more information.

Vol.14 Issue 3 · April 2013

Enjoy a saucy BBQ...

FREE from - additives, nuts & gluten

015394 36614 • info@hawksheadrelish.com • hawksheadrelish.com 015394 36614 • info@hawksheadrelish.com • hawksheadrelish.com

For the best dressed salads this year! A deliciously varied range of dressings. NEW for 2013 Pomegranate and Summer Herb Dressings now also available in a larger 505g size. 0845 900 3981 sales@thebaytree.co.uk www.thebaytree.co.uk The Bay Tree, Wincanton, Somerset, BA9 9RT 28

April 2013 · Vol.14 Issue 3

focus on

sauces & dressings

On the table With the outdoor dining season almost upon us, LYNDA SEARBY finds the latest clutch of BBQ and chilli sauces joined by unusual salad dressings with saffron, seaweed and sumac berries The revival of traditional British fare is behind a trio of new table sauces from Cottage Delight. For Fish and Chips is a tomato sauce, For Bangers and Mash is a caramelised onion chutney sauce and For Pie and Chips is a mustard & horseradish sauce. RRPs are £2.95. Cottage Delight is also picking up on a trend for British-sourced hot peppers with a new English chilli sauce. Using the Serenade chilli grown in Bedfordshire, this medium heat sauce can be used for dipping, glazing and basting or as an ingredient in salad dressings (RRP £2.95). The Staffordshire producer has also developed two new sauces that draw on global cuisine. Jerk barbecue sauce (RRP £3.30) taps into the current trend for Caribbean flavours while oriental grilling sauce (RRP £3.30) is a honey-based version with garlic, ginger, dark soy sauce and oriental herbs and spices. It can be eaten with wings, ribs, duck or pork pancake starters.

l Two of The Bay Tree’s most popular salad dressings – pomegranate and summer herb – are now available in a new, larger size, 505g bottle. www.thebaytree. co.uk

l South East Asian fusion food producer Karimix has created a range of four Japanese-inspired teriyaki sauces that can be used as a marinade or glaze or mixed with olive oil to make a salad dressing. www.karimix.com

l Womersley Foods is bringing its orange & mace vinegar, which is popular with caterers, to the retail trade with the launch of a 250ml bottle (RRP £6.75)

www.cottagedelight.co.uk

Fruity baobab ketchup from Bim’s Kitchen is the first commercially available ketchup to be made with the African ‘superfruit’ baobab. The new no-chilli table sauce (£17.40 per case of 6 x 250ml bottles, RRP £4.75) counts African kola nut fruit, alligator pepper, caraway seeds and cloves among its exotic ingredients. Also new is Bim’s fiery hot sauce, whose list of ingredients includes birdseye chillies, Ethiopian pepper and mint. Trade price is £17.10 per case of 6 x 100ml bottles (RRP £4.49).

www.womersleyfoods.co.uk

Uncle Roy’s has extended its ‘extra special condiments’ range of high fruit content sauces with two new additions. Haggis sauce is made with redcurrants and whisky and contains 59% fruit, while cranberry & apple sauce has an 83% fruit content. Owner Roy Anderton-Tyers says the creation of this high fruit content range was prompted by his “dislike of mint sauce that assaults the palate with vinegar”. All are sold in sixes with a case price of £12.60, RRP £2.95 – exclusively to non-supermarket traders. www.uncleroys.co.uk

Relish has tweaked the recipe of its orange & chilli sauce, switching from habanero chillis to jalapenos, whose flavour is said to better balance the citrus overtones of the sweet Calabrese oranges. www. hawksheadrelish.com

French food importer Transmanche Foods has sourced a new six-strong range of 100g Pommery Meaux mustards. www.bimskitchen.com Presented in small stoneware pots, they are said to offer the quality and taste of the famous French mustard at a price that arm Shop, reflects today’s tough economic ...at Rhug F Wales th or N times. Trade price is £1.80 per e, ir sh Denbigh ades unit or £21.60 per case of 12. in ar m d an l

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As home cooks seek to recreate restaurant dishes, balsamic glazes are becoming a store cupboard essential, and tapping into this trend is Carters Gourmet Foods. The Essex startup has developed a sweet & sticky balsamic drizzle (trade price £2.25 for 250ml, RRP £4.50) and is currently working on a lemon & lime caramelised balsamic vinegar. “Many affordable balsamics on the market can be harsh and don’t offer the variety of use people require,” explains company founder Daniel Carter. “The caramelisation process that gives our sauce its unique sweet flavour is something we are very proud of. It’s in its element on salads but great as a glaze on pan fried chicken and other meats or as a sauce on strawberries and ice cream.” www.caramelisedbalsamic.co.uk

l The Garlic Farm has added two garlic-based jams to its range. Roast garlic jam and garlic jam are available from Cotswold Fayre from this month. www.thegarlicfarm.co.uk

l Originally part of Tracklements’ seasonal range, roasted cherry tomato relish is now available year round. www.tracklements. co.uk

Red Rascal’s sweet chilli sauce is enjoying increased exposure to weight-conscious consumers following a promotion with Rosemary Conley classes and Slimming World. The sauce, made with tomatoes and red chillies, which are reputed to have fatburning qualities, contains only 20kcal per 15g and no fat. RRP is £3.95 for 285g. www.redrascal.co.uk

Vol.14 Issue 3 · April 2013

focus on Deli owners on the look-out for undiscovered talent should check out Ollo Foods, whose products are currently only sold locally by stores in Surrey and by mail order. It does a smoked, spiced BBQ glaze which can be used as a dipping sauce or brushed onto meat, poultry or seafood (RRP £3.50 for 280ml).

sauces & dressings After two years in business, Australian boutique sauce company Porters Produce is seeking overseas stockists. From a commercial kitchen south-west of Sydney, husband-and-wife team Craig and Trish Roy currently make five sauces, including original barbecue, described as a combination of a barbecue sauce, tomato sauce and a relish; and chilli original, pitched as a “flavour-packed infusion of our barbecue sauce recipe with the addition of capsicum and chillies”. One point of difference is the use of healthier ingredient options such as raw sugar rather than processed, nutrient-depleted white sugar, Himalayan crystal salt as opposed to normal table salt, and Western Star butter, which is lower in saturated fat than other butters. Wholesale price is £5.40 (RRP £8.50-9). www.portersproduce.com.au/blog/

Kitchen Garden Foods says frequent requests for accompaniments for fish prompted it to launch a creamy dill & mustard sauce to go with salmon and trout. The sauce goes on sale this month with an RRP of £2.85 for 175g. Also new this month is a trio of bottled BBQ sauces in chilli barbeque, smokey barbeque and sticky barbeque flavours (RRP £3.50 for 260ml).

www.ollofoods.com

American Food Wholesalers is introducing a US speciality brand of sauces, salad dressings and salsas to the UK. Shown for the first time at IFE in March, the Vino De Milo line-up from Ohio takes in peach hot salsa, sweet & smoky BBQ sauce with Drawn & Portered ale and Italian salad dressing with Pinot Grigio among many others. www.americanfoodwholesalers. co.uk

www.kitchengardenfoods.co.uk

“It’s painful to see so many outlets with bottles of Heinz on their tables and knowing a product from us could fill that gap,” says Karl Regler, co-founder of From Dorset with Love, explaining the reason for branching out beyond jams and chutneys and into table sauces. The new range of sauces, which launched as FFD went to press, comprises a traditional tomato ketchup, Bloody Mary ketchup, BBQ sauce and smokey BBQ sauce, all with an RRP of £3.50 (280g). www.fromdorsetwithlove.co.uk

As the consumer love affair with Japanese horseradish continues, Biona Organic has launched a wasabi mayonnaise made with organic free range eggs (RRP £2.99 for 230g). The company has also made its organic ketchup available in a squeezy 560g BPA bottle for greater convenience. www.windmillorganics.com

Offering a more adventurous alternative to tomato ketchup is Tart It Up! damson sauce (RRP £4.50), the brainchild of former TV producer Sue Aron. Described as a “tangy sauce made with English damsons and Bramley apples with a gentle spicy backnote”, it is said to be great with BBQ classics, hot or cold meats and pies or as a dipping sauce for samosas, spring rolls or gourmet crisps. Aron’s West London-based The Art of Puddings has also launched a limited edition blood orange sauce (RRP £4.95), designed for use as a marinade for fish and chicken, to combine with olive oil in a salad dressing or to add to plain yoghurt or mayonnaise to make a fruity dip. www.theartofpuddings.com

April 2013 · Vol.14 Issue 3

Isle of Wight producer Wild Island is aiming to bring a little alchemy into the kitchen with a new range of dressings, infused oils and vinegars in apothecary style cork stoppered bottles. “We want to promote the whole experience of mixing and matching the flavours and encouraging the customer to play with them – by mixing blackberry balsamic with rosemary oil and bay & juniper with chilli for instance,” says the company’s Nuala Grandcourt. Inspired by local island produce, the range comprises bay & juniper balsamic, blackberry balsamic, raspberry balsamic, spiced fig, lemongrass & ginger chilli oil and rosemary infused cold pressed rapeseed oil, all of which wholesale at £4 for 250ml (RRP £6.25). Wild Island products are now available to retail outlets across the south and have just been listed with Caracoli. Mainland deliveries are shared with the Isle of Wight Tomato Stall. www.wildislandstore.co.uk

West African food label 805 Foods is hoping to create some noise around its restaurant sauces with monthly Facebook competitions from spring 2013. A spin-off from 805 Restaurants, its African spiced sauces, which include hot monika, creamy garlic & herb and bell & scotch bonnet, are available direct from 805 Foods for £13.80 per case of 6 x 365g. www.facebook. com/805foods www.805foods. co.uk

Bespoke Foods is now representing Mic’s Chilli, an Irish producer of vibrantly packaged chilli and barbecue sauces that include Inferno Extreme sauce (165g), BBQ sauce (275g) and sweet chilli sauce (275g). The speciality wholesaler is also handling a new range of Vietnamese kits and sauces. Marketed under the New Viet brand, these are produced and packed exclusively in South-East Asia for Bespoke Foods. www.bespoke-foods.co.uk

PACKAGING & CREATIVE PRESENTATION Miller Park, Station Road, Wigton, Cumbria CA7 9BA Tel/Fax: 016973 45974 Email: claire@claireshandmade.co.uk Web: www.claireshandmade.co.uk

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Freephone 08000 85 85 95 | sales@wbc.co.uk | wbc.co.uk Vol.14 Issue 3 · April 2013

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April 2013 路 Vol.14 Issue 3

focus on Mediterranean label Elli & Manos has signed a distribution agreement with The Cress Company. Its range includes four dressings and marinades: sumac berry marinade, orange dressing, Greek salad dressing and garlic bread dressing. www.elliandmanos.com

sauces & dressings It’s not just mixed leaf salads that benefit from a dressing, according to Cottage Delight, which has launched a blood orange, ginger & garlic dressing for noodle salads, and a roast garlic & ginger dressing said to be delicious with warm potato salad or roast vegetables or as a dip for chicken or seafood. Launched in February, both are sold in a trade case of six and have an RRP of £3.95. www.cottagedelight.co.uk

Scotland’s Speciality Food Show in January was the first outing for a new range of salad dressings combining the reputed health-giving properties of Hebridean seaweed with citrus juices from sunnier climes. Made by Saladworx on its farm in Dornoch from Scottish cold pressed rapeseed oil and sulphite-free vinegars, the ‘citrus-sea’ dressings are said to benefit from the trace elements and minerals of Hebridean seaweed. The range is available from Greencity Wholefoods.

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www.saladworx.co.uk

Saffron vinaigrette is popular in Greece for dressing salads, grilled meat and fish and now Greek food producer Ta Mylelia is bringing this

southern European tradition to the UK. The saffron flavoured dressing combines extra virgin olive oil with balsamic vinegar, saffron threads,

sage and mustard seeds in a 250ml bottle (RRP €4.70), available direct from Ta Mylelia. www.mylelia.gr

The rise and rise of rapeseed

Five years ago, British cold pressed rapeseed oil was just starting to make its mark as an alternative to olive oil, thanks to its low saturated fat content, high Omega 3, 6 and 9 content and high smoke point. Now producers of the oil are starting to experiment with other more adventurous uses. Farrington Oils, one of the trail blazers of the rapeseed oil movement, has just introduced a garlic mayonnaise based on its Mellow Yellow rapeseed oil. Like the company’s classic mayonnaise, the garlic mayonnaise is gluten and additive-free, created from a recipe using free-range eggs in

the Farringtons’ kitchen on their Northamptonshire farm. RRP is £2.60 for 240g. With just over two years of successful rapeseed oil production under its belt, Yare Valley Oils has given in to requests from farmers’ market goers for a range of rapeseed oil dressings. The Norfolk vinaigrette, honey & mustard dressing and chilli dressing are all based on extra virgin cold pressed rapeseed oil crushed and bottled on the family farm in Surlingham,

Norfolk, and have an RRP of £3.95. Scarlett & Mustard has added a mint and redcurrant variant to its rapeseed oil-based dressings collection. The Suffolk start-up now has six dressings and marinades, which are listed in 75 independent outlets throughout East Anglia, as well as Partridges and, most recently, Fortnum & Mason. Trade price is £2.90, RRP £3.99-£4.99. www.farrington-oils.co.uk www.yarevalleyoils.co.uk. www.scarlettandmustard.co.uk

Vol.14 Issue 3 · April 2013

Delicious, healthy and truly British... April sees the start of British asparagus season and the perfect way to serve asparagus is with a delicious hollandaise sauce.

up to

25% off during April

Kent’s Kitchen has recently launched a range of Sauce Sensations – sauce concentrates that create a creamy, luxurious sauce. For the perfect asparagus dish simply add 3 teaspoons of Kent’s Kitchen’s Hollandaise Sauce Sensations to 300ml of milk – or milk and cream – heat and whisk. Drizzle over steamed asparagus for a wonderful starter or main meal.

www.farrington-oils.co.uk

Tel: 01933 622809

New BBQ Sauces from Kitchen Garden ‘Smokey’ to serve with grilled red meat, chicken or vegetables ‘Sticky’ to marinade pork spare ribs www.kitchengardenpreserves.co.uk + 44(0)1453 759612 Follow us on Facebook, Twitter & Pinterest

April 2013 · Vol.14 Issue 3

Visit www.kentskitchen.co.uk or email emma@kentskitchen.co.uk. Get the full Kent’s Kitchen range from Cotswold Fayre and Samways.

sauces & dressings

focus on

Get fired up From sausages to sauces, LYNDA SEARBY finds out what’s new for retailers keen to cash in on the BBQ season RUB A DUB DUB Flavour directions are pointing towards North Africa and the Middle East in coatings and rubs. Spice Way has launched two Middle Eastern style rubs under its Spice Blends label. The Ras El Hanut and Zippy Zataar mixes can be used as rubs or combined with olive oil for basting. RRP is £3.50 for a 100g pouch or £5 for a 175g kraft tin tie resealable bag. www.spicewayuk. com

Seasoned Pioneers has added to its collection of North African spice blends with Chermoula, a Moroccan recipe that can be used as a rub for fish or meat or combined with lemon juice and olive oil to create a marinade. RRP is £2.50 with around 20 servings per pouch.

In a similar vein, The Bath Pig Co has launched a semi-cured ‘tapa’ sized cooking chorizo product for barbecuing on skewers. A four day curing period means they retain a degree of moisture, making them ideal for cooking with, says The Bath Pig Co. They are made using pork from farms approved by Freedom Foods to RSPCA animal welfare standards and are available in retail packs of 200g from distributor Anthony Rowcliffe from April. www.thebathpig.com

Another nation known for its barbecue tradition is South Africa, and London’s Raging Bull Meats

www.seasonedpioneers.co.uk

Out of Africa, a harissa rub based on the flavours of North Africa, is one of three new smoked rub additions to Vale Smokery’s range. The other two are Rivierub, said to combine the flavours of the Mediterranean region, and Gujarubi, an Indian rub. All three are cold smoked for at least five hours to intensify the flavours and add a smoky twist. They are available in 50g resealable bags. www.valesmokery.co.uk

BETTER BANGERS Consumers who are bored of British bangers may be interested in trying speciality sausages with a twist. Martinez Somalo of La Rioja has created a new chorizo specifically for barbecues. The 100% pork sausages are lightly cured so that just a few minutes on the BBQ is enough to release the flavours of smoked paprika, garlic and oregano. Available to the trade from Products From Spain, the chorizo sausages come in packs of six (approximately 300g). www.productsfromspain.co.uk

is bringing the taste of the ‘braai’ to Britain, with South African style boerewors sausage. The ‘farmers’ sausage’ is made from finely minced beef and lamb. “We add no rusks, breadcrumbs or fillers to bulk up our sausages - only pure lamb and beef and 10% fat so it’s moist and tasty once cooked,” says the company’s Laurence Gluckman. At present, the only establishments that buy in the boerewors sausages are restaurants in London, but Raging Bull Meats is also keen to work with delis and retailers. RRP is £5 per 500g pack.

ketchup is newcomer The Urban Flavour Factory, with a trio of sauces in 280g glass bottles (RRP £1.69-1.99). Its Mexican style chipotle ketchup combines smoke dried chipotle peppers with tomatoes; jalapeno ketchup is a medium heat tomato-based sauce; and habanero ketchup is extra hot.

great condiments for burgers and hot dogs, as are its chilli ketchups. At present the Sussex-based business, run by husband and wife team Charlotte & Jason Lacny, is only selling via local markets, but is hoping to break into the retail trade. All its products wholesale at £2.50 and have an RRP of £4.

www.theurbanflavourfactory.co.uk

www.lilyschillies.com

The already expansive Jme collection was further enlarged in February with the launch of a curry ketchup (RRP £3.50).

Gourmet Spice Co claims its Magic BBQ Dust boosts the flavour of anything it touches. A blend of fine spice that promises to lift the flavour of meat, seafood and

www.jmecollection.com

Also launched in February was a ketchup containing 58% roast red peppers from Cottage Delight (RRP £3.30). www.cottagedelight. co.uk

Jules and Sharpie has created a brown version of its hot red Saucish – a cross between a sauce and a relish. Its complex, smoky flavour is said to be ideal with beef burgers or it can be used as a marinade for ribs. Trade price for 6 x 300g jars is is £11.55. Also new from the Essex ‘hot preservaments’ maker is an apple & rosemary jelly, recommended as a fruity accompaniment to barbecued lamb cutlets or pork loins. Trade price for 6 x 300g jars is £13.65. www.julesandsharpie. co.uk

Newcomer Lily’s Chillies says all its tomato-based chilli jellies – smoked, tomato and naga – are

vegetables, it can be mixed with oil or yogurt to create a marinade, or dusted onto food as it cooks. RRP is £2.95 for a 40g pot. www.tastespice.co.uk

“Backyard cookouts with good friends” provided the inspiration for a new steak seasoning from Ford’s Gourmet Foods. Branded Bone Suckin’ steak seasoning & rub, there’s no mistaking the origin of this blend, which comes in a 5.8 oz shaker. The North Carolina company, which already counts Harvey Nichols among its UK stockists, has also created a new Bone Suckin’ seasoning & rub for seafood. www.fordsgourmetfoods.com

www.ragingbullmeats.com

SAUCING ALTERNATIVES There are plenty more imaginative accompaniments for barbecued meat and fish than tomato ketchup. Providing a twist on traditional

Vol.14 Issue 3 · April 2013

Premium crisps for your customers Consumers are placing greater emphasis on brand exclusivity and provenance, which comes in abundance with Fiddler’s Lancashire Crisps. Our crisps are made metres from the field where the potatoes used to make them are grown – on first class soil, using the very best local produce for the delicious flavourings our golden crisps have. We’ve also invested in service right for retailers. Quick turnarounds on orders, flexibility of mixed flavour cases and exclusive point of sale material. We also support sales launches with tasting sessions so retailers can gain maximum exposure.

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Fiddler fa mily

To Order – Get in touch sweet chilli

lancashire cheese & onion

lancashire sauce

sea salt

sea salt & ellsey’s malt vinegar

Tel: 01704 823 572 Email: info@fiddlerslancashirecrisps.co.uk Web: www.fiddlerslancashirecrisps.co.uk

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April 2013 · Vol.14 Issue 3

show preview

Displaying the best of British The third instalment of this show will see the addition of a new regional food section as well as the return of the popular Dragon’s Pantry

arm Shop & Deli Show returns to Birmingham’s NEC this year, slightly later but with a distinctly British edge. Organiser William Reed Business Media has upgraded the show, which runs from April 14-16, with a dedicated Regional Quarter that will house more than 60 producers from across the UK. Among the exhibitors in this area are bacon and hams producer Dorset Farm, ready-meal specialist Cotswold Traiteur, and the North West’s Port of Lancaster Smokehouse. Other small producers include Snowdonia-based firm The Mushroom Garden, Somerset’s Pilton Cider and dressing specialist Scarlett & Mustard. More than 150 companies will be showcasing their latest products and services to buyers, owners and key personnel from across the speciality retail and foodservice sectors. Among the other exhibitors this year are Atkins & Potts, Cawston Press, Bennett Opie, Taylors of Harrogate, juice maker Breckland Orchard, Frank’s Luxury Biscuits and JME At Home. Soft drinks producer Gran Steads Ginger, Tideford Organic Foods and Italian distributor Villanova Food will also be in attendance. There will also be several speciality cheese businesses showing their wares, such as Mr Moyden's Handmade Cheese, cheddar maker Green’s of Glastonbury and Cornish Cheese Company, with its world beating Cornish Blue. The Guild of Fine Food will be on hand with information on membership, training courses and Fine Food Digest, as well as hosting a panel debate on the future of speciality food on the show’s Farm Shop & Deli Live stage. There will also be a program of talks from industry figures including Cotwold Fayre founder Paul Hargreaves and Dominic Crowther from organic ready-meal producer Pegoty Hedge. There will also be a advice sessions from from a host of retailers including Turnbulls Deli owner Charlie Turnbull, Thyme & Tides’ Iain Hemming and Katie Taylor of Drewton’s farm shop. “This area will offer visitors a

comprehensive programme of demonstrations, interactive debates and tastings – all focused on helping you to improve your bottom line,” says event director Jack Halliday. Also making a return to the stage this year is the Dragons’ Pantry competition, which will see entrepreneurs pitch their new product ideas to a panel of retail experts including Paxton and Whitfield’s Jeremy Bowen, Bettina Bell of Lewis & Cooper, and

Garden Centre Group buyer Tim Lowden as well as Duncan Hider and Mark Williams of distributor Hider. Each contestant has 15 minutes to convince the dragons and stand a chance of gaining a listing. For more buying opportunities visitors can also check out the National Convenience Show and The Forecourt Show, which will be running alongside Farm Shop & Deli.

NEED TO KNOW Venue National Exhibition Centre, Birmingham How do I get there? The NEC is accessible via the M1, M5, M6, M6 Toll, M40 and M42. It is signposted on motorways and major roads. Visitors can travel directly by train to The NEC by alighting at Birmingham International station, which can be reached via Birmingham New Street. Birmingham International Airport (BHX) is located close to the NEC and is served by a free Air-Rail Link. How do I register? Registration for this trade-only event is free on the show website: www.farmshopanddelishow.co.uk

www.farmshopanddelishow.co.uk

Vol.14 Issue 3 · April 2013

April 2013 路 Vol.14 Issue 3

show preview Showcasing start-ups in artisan food’s heartland Exeter’s annual speciality food trade show is a showcase for producers in the engine room of British artisan food production

New to the show for 2013 Greta's Fudge Kitchen Greta’s is exhibiting its traditional crumbly fudge freshly handmade in Exeter. Described as “creamy, crumbly and rich”, the product contains no palm oil, additives, colourings or preservatives, but offers a six months shelf life. As well as marketing to retail, Greta’s hopes to see its fudge used as a corporate gift at business events as well as a treat for guests in hotels and B&Bs. www.facebook.com/GretasKitchen

aced with a crowded events calendar, food trade shows need a clear point of difference. When two exhibitions are running concurrently, it becomes even more of a necessity. The South-West’s wellestablished The Source show, at Exeter’s Westpoint on April 15-16 in partnership with food group Taste of the West, finds itself vying for attention with William Reed’s more recently launched Farm Shop & Deli at the NEC (see page 37). Last year’s The Source saw around 2,000 retail and foodservice visitors. So what will tempt them to Exeter rather than the outskirts of Birmingham this month – aside from the considerably shorter walk from Westpoint’s car park to the exhibition hall? According to marketing coordinator Cain Daniels, The Source has two clear USPs, of which location is the most obvious. “As everyone knows, the South-West is such a bountiful region for food & drink. It’s what we specialise in, and no-one does it better.”

Hale Events works closely with Taste of the West and Food & Drink Devon to push South-West products to the fore, and at least 160 locals will be at The Source out of a total around 200 regional, national and international suppliers. The other key point, Daniels says, is The Source’s emphasis on smaller suppliers and new start-ups, with lower-cost stands helping to “remove the barriers” to exhibiting. “We offer great affordability for smaller, entry levels producers,” says Daniels, “and this year we’ll have at least 16 small producers who have never done a trade show before. So our visitors know they’ll be seeing something new.” Other attractions for 2013 an expanded Demo Kitchen, with greater focus on award-winning West Country chefs. A programme of demonstrations will run over both days of The Source, showcasing some of the products exhibited in the Westpoint hall. www.sourcefoodanddrink.co.uk @SourceFoodDrink

NEED TO KNOW Venue Westpoint Exhibtion Centre, Exeter EX5 1DJ How do I get there? Westpoint Exhibition Centre is located just one mile from M5 Junction 30 on Sidmouth Road. An hourly train service runs to Exeter from London Waterloo. Exeter Airport is located three miles from the centre. How do I register? Pre-register by visiting www.sourcefoodanddrink.co.uk or call the ticket hotline on 01934 733456.

Delish Established last year in Paignton on the south Devon coast, Delish offers a range of relishes, jellies and savoury marmalades, sweet conserves, savoury biscuit thins and sweet biscuits. Its high fruit conserves are made with 60% fruit content for a fuller fruity flavour. www.delishonline.com

Saucy Spice UK Cornwall’s David Hunt is offering this range of glutenfree, hand-blended spice packs to the UK under a deal with Nicky and Peter Bamford of Saucy Spice Co in Australia, who created the brand. Saucy Spice packs enable consumers to create dishes from around the world, from Moroccan lamb tagine to spicy pumkin soup. www.saucyspiceuk.com

Handmade by Moo A range of chutneys, chilli sauces, pastes and other preserves produced at ‘Moo Towers’ in Ifracombe, north Devon. www.handmadebymoo.co.uk

Littlewindsor Independent Dorset producer of free-range quail eggs produced in “a sustainable and environmentally friendly manner”. www.littlewindsor.com

James’ Food A 2012 start-up, James’ Food kicked off its north African and Mediterraneaninspired range with a Moorish harissa dip and has since added the zesty Nutty Butter Bean Dip as well as Twisted Tapenade, a lemony olive and courgette dip finished with Harissa spices and fresh coriander. www.james-food.com

Norcotts cider An independent cider company set up by Chris Norcott and his wife, producing “a cider for every season”. www.norcottscider.co.uk

Pork Heaven From Devon A small producer of meat from free-range Saddleback pigs, reared and butchered on its farm in Stoodleigh, Devon. www.porkheavenfromdevon.com

Pink Elephant Cake Co A baker of premium wedding and celebration cakes, cookies and other sweet treats, handmade in its kitchen in rural Cornwall, The Pink Elephant Cake Co also provides cakes and desserts for farm shops and delicatessens. www.pinkelephantcake.co.uk

Vol.14 Issue 3 · April 2013

Food jars that excel Get stand-out shelf appeal for traditional foods such as jams, chutneys and sauces with our new Excellsens range of glass clip-top jars.

• Patented, food-safe

O-ring seal prevents direct food contact

• Easy to open clip-top lids

• Smart, light,

authentic design

• Various heights and volumes

• Bulk orders available

Visit us on Stand F8 at The Source For more information or to request samples of the new range please visit the website: www.jjpack.com or contact 01322 291 111 or sales@jjpack.com.

jjpont_ffd-100x141-120313.indd When it comes1to

exceptional cheddar, the old ways are still the best. Our award-winning, traditional truckles are wrapped in muslin and allowed to breathe as they slowly mature, resulting in a creamy complex flavour with a long finish.

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April 2013 · Vol.14 Issue 3

B ES

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shelftalk

products, promotions & people

Ready-meal maker boosts range to meet demand By MICHAEL LANE

Ready-meal producer Cotswold Traiteur has more than tripled the number of dishes in its range to appeal to a broader range of farm shops and consumers. Initially set up as a retail operation in Moreton-in-Marsh by chef Francis Green, the firm started selling a range of 10 frozen dishes – a mix of exotic curries and French cuisine – to the trade this time last year. “Farm shops were saying we would love to stock it but there’s not a big enough selection,” Green told FFD. “At the moment we’re working on more everyday, mainstream items. We started with a range of French classics but we’ve been finding that people also want shepherd’s pies, liver and onions and simpler curries.” In total, Green has introduced around 20 more main dishes, which also include a traditional lasagne verdi, Hungarian beef goulash and steak & ale pie. Cotswold Traiteur, which moved production from its shop to a dedicated kitchen last year, has also added a number of side dishes like flavoured mashes and braised red cabbage to the range. All of the new dishes are in

Francis Green plans to provide branded freezers to support the range

single portions apart from the side dishes which serve two people. Green said his next task was

to develop a pudding range, as he currently just makes an apple & blackberry crumble.

What’s on the menu? Francis Green’s original 10 dishes – including Goan pork curry, Gacon duck cassoulet and Moroccan vegetable tagine – come in 300g (cost price £2.90-£3.85), 600g (£5.08-£7.18) and 1,200g (£9.76-£13.82) portions. The new main dishes – incuding Italian Bolognese sauce, Mexican chilli con carne and Algerian chicken tagine – all come in single servings (300g-400g depending on dish). Prices vary from £2.06-£3.33. Side dishes all contain two servings. 400g flavoured mashed potato dishes cost £2 or £2.06. Other dishes come in 200g portions.

Green hopes to incentivise retail customers further by providing branded freezers, a step he has already taken with one customer: Webbs garden centre in Wychbold, Worcesterhire. While he said that no model has been set, Green said he is happy to help with freezers if retailers “want to stock the products and will show us commitment”. Currently the firm’s trade customer base is mostly local and, while increasing his presence in the South West and Midlands is the priority, Green said he wants to build on the few orders he’s received from further afield. However, he is unlikely to expand via the distributor route. “Our margins are quite sensitive. If someone comes in and wants another 10-15% it’s quite tricky,” he said adding that he had previously had discussions with wholesalers. All of the Cotswold Traiteur range is priced to make a 30% margin for retailers. The initial 10 meals in the range had retail prices printed on the packaging but Green has not done this on any of the new range, allowing retailers to increase their margins. www.cotswoldtraiteur.co.uk

Clipper’s Brehme returns with new concept initial purchases. Brehme, who spent five years researching the market prior to FruitBroo’s launch, said it has been designed to fill a gap for hot drinks in the afternoon. He added: “What shoppers do at the moment is drink espressobased coffee in the morning and by the time you’ve had two or three of those you’re pretty much out of choice.” The full range also includes honey, peach & pear; lemon & ginger; apple, rhubarb & cinnamon; elderflower & lime; peppermint & elderflower and ginger, apple & spice. www.fruitbroo.com

FruitBroo: an alternative to coffee for afternoon drinking

Olives Et Al gets facelift Olives Et Al has unveiled a new look that is being rolled out across its range of marinated olives, dressings and oils. The packaging now features a clearer logo but it is also designed to explain the story behind each product with a descriptor panel and personal photos from founder Giles Henschel’s travels, which inspire the producer’s recipes. Influenced by a recent trip to Israel, the Dorset-based firm has also launched pitted coriander & chilli olives, which come in 250g jars and loose in 2.5kg trays. It has also created a coriander & chilli pesto, which can be used as an ingredient or as a condiment. EDITE CR

and the challenge of the format is something they will find easier to adopt.” He added that independents would also be vital to the successful adoption of the product. “We will, if we can, develop direct relationships with independents because we think it’s a great way to drive sampling and trialling,” he said. However, Brehme said that he does not intend to sell FruitBroo direct to retailers and is currently looking for wholesalers to handle sales. He added that he expects bottles to have an RRP of around £2.25 but he will aim to keep the price closer to £2 to encourage

After three years in development, the founder of Clipper Teas Mike Brehme is set to launch an innovative range of hot drink mixes aimed at younger consumers. FruitBroo – a blend of fruit juice, herbs and spices designed to be diluted in hot water – will be unveiled in eight varieties ranging from conventional flavours like lemon & honey to hot banana & coconut. Each 100ml bottle makes up to 3 litres of finished product, with only 15 calories per cup. Brehme, the man who founded Clipper Teas, told FFD that he had chosen a younger demographic because “we think the proposition

By MICHAEL LANE

S U P LI E P

www.olivesetal.co.uk

Vol.14 Issue 3 · April 2013

Pizza Perfection

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April 2013 · Vol.14 Issue 3

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www.countrypuddings.co.uk Tel: 017684 80864 Vol.14 Issue 3 · April 2013

shelftalk

CHEF’S SELECTION

Top chefs tell CLARE HARGREAVES their deli essentials

Hi-T’s seeks fresh start with new look

Chris Wheeler Head chef, Humphry’s, Stoke Park, Buckinghamshire www.stokepark.com

By MICHAEL LANE

Hi-T’s Fudge has revamped its packaging as it looks to boost sales and expand its retail customer base beyond the West Country. The firm, which was originally set up in 2006 in north west London by Tina Allwork and Helen Eastwood, has since relocated to Tavistock in Devon. For the last two years Allwork has been the sole owner of the business but she says sales have not been as strong since moving west. “We’ve been ticking over for a long time,” she told FFD. “There have been hiccups along the way so I do feel like I’m starting all over again.” Hi-T’s new packaging stresses that the fudge is now made in Devon as well as emphasizing the firm’s Great Taste successes including the Reserve Supreme Champion title in 2007, which thrust the brand into the limelight. The firm has claimed awards every year it has entered and, after a three-year hiatus, took one-star gold for its chilli velvet fudge in 2012. Allwork added that she would also consider selling through distributors if they are interested in listing her products. The range comes in 100g bags (cases of 16 cost £24), as well as

Barkham Blue cheese www.twohootscheese.co.uk

This smooth, creamy blue cheese, made just down the road using Jersey and Guernsey cows’ milk, is amazing. It’s so versatile. We make a Barkham Blue soufflé and also put the cheese on our cheeseboard. It’s fabulous with a bit of truffle honey! It’s not as strong or harsh as Stilton and tastes quite sweet – but then the blue taste kicks in. We buy whole ammonite-shaped 1.2kg truckles from Premier Cheese.

Vallebona big wild boar salame www.vallebona.co.uk

This lovely artisan Sardinian salame is made from wild boar mixed with pork to soften it and enable all the flavours to come through. I like it because the smell is strong but the taste is not overpowering, and it’s lower in fat. We serve it as antipasto in our Italian restaurant, San Marco, or I use it in a broad bean & Parmesan salad in Humphry’s. We buy it either in 1kg blocks, which we then slice here, or as 100g pre-sliced packs. Owner Tina Allwork feels she is ‘starting all over again’ with the award-winning brand

www.tracklements.co.uk

This thick, creamy bio-live yoghurt is made at a Buckinghamshire farm near here by brothers Chris, Peter, Bides and Tony Timotheou. We buy it from our local farm shop, Pinewood Nurseries. When it says it’s Greek style, it really is – the Timotheou family are of Greek descent, the business having been founded by the brothers’ uncle, Euripides, in 1949. The yoghurt, which won a Great Taste Award in 2011, is made with fresh milk, cream and honey, and it’s incredibly versatile. It’s great on muesli, and we also use it in cheesecakes in place of cream.

www.hi-tsfudge.com

By MICHAEL LANE

‘TIS THE SEASON: This Spring, Tracklements’ S U P LI E P limited edition line is a pickled onion relish (cases of six, RRP £2.80 per jar), made with Bedfordshire onions pickled to the producer’s time-honoured recipe. “Seasonal specials are a good way to keep consumers interested in the fixture as well as reminding people of the heritage and provenance of pickling and chutney making,” said marketing director Becky Vale. “They’re also a fantastic way of trying out different flavours to see which spark the consumer’s interest.”

www.timsdairy.co.uk

200g, 400g and 600g (trade price £4.05, £6.80 and £9.50 respectively) gift boxes. Whole trays of uncut fudge (1.6kg approx.) are also available for £20.

Salt brand eyes deli sales drive

EDITE CR

Tim’s Dairy Greek style yoghurt with honey

Swedish-owned salt brand Falksalt has hired a former Selfridges buyer to help it gain more listings in delis and speciality food retailers. Tony Greenwood will oversee the UK sales operation for the firm, which harvests its pyramid-shaped crystals in Cyprus. The brand made its UK debut earlier this year with three varieties flavoured during their formation – lemon, spicy chipotle and black crystal flakes. All three come in cases of 10 x 125g pots (RRP £2.99 each). The firm, a subsidiary of Swedish salt maker Salinity, is in the process of launching the full Falksalt range to the trade. Other flavours include natural, rosemary, chilli, smoke, wild garlic and wild mushroom. www.falksalt.com

Halen Môn vanilla sea salt www.halenmon.com

This combo of Anglesey sea salt and Tahitian vanilla pods is weird but it works. You can use it for sweet or savoury. We scatter a few flakes onto our salted caramel petit fours, and also put it into our vanilla & salted milk chocolate parfait, one of our signature puddings. For savoury, we sprinkle the salt over pan-fried scallops – the salt goes well with the seafood while the vanilla tones it down to bring out the taste of the scallops. The salt flakes are a good size, so you get plenty of flavour.

Truffle Hunter truffle butter www.trufflehunter.co.uk

Cook your wild mushrooms in this black truffle butter and they taste utterly amazing – it’s milder than other truffle butters but it still really brings out their flavour. I also toss gnocchi in their truffle butter and sprinkle Parmesan and rocket on top – for this I prefer the white truffle butter, as the taste is less strong. The truffles are hunted in Northern and Central Italy and blended with Cotswolds artisan butter in Gloucestershire. The company makes both black and white truffle butters, formed into 100g bars. We buy cases of 12 direct from Truffle Hunter. Sponsored by

Sweden’s Falksalt made its UK debut earlier this year

Found in all good delis Cheeses from Switzerland.

Switzerland. Naturally.

www.switzerland-cheese.com

April 2013 · Vol.14 Issue 3

GRU_Annonce_99x29_EN.indd 1

11.06.12 17:59

d ea e br bl er ila ng va gh Gi lso a rou a th

Great hand made treats to drive impulse sales

A wide range of handmade and iced Gingerbread Characters Handmade traybakes using the finest ingredients. Weekly delivery by courier

Please email shipston@tasteofthecountry.co.uk or call 01608 665064 for more information and samples www.tasteofthecountry.co.uk

The true source of food and drink inspiration

15-16 April 2013 Westpoint Exeter Stand enquiries 01934 733433 Ticket hotline 01934 733456 www.sourcefoodanddrink.co.uk SOURCE-FineFoodDigest-Jan13v1.indd 1

@sourcefooddrink 路 April 2013 Vol.14 Issue 3 12/03/2013 10:41

shelftalk what's new

By MICK WHITWORTH

CLEARLY SCRUMPTIOUS www.clearlyscrumptious.co.uk

Olivitrus is seeking distribution for its Alexandra’s extra virgin olive oil, made from Koroneiki olives in the Mani region of the Peloponnese. This “medium intensity” oil comes in cases of 12 x 500ml dark glass Dorica bottles. The ex works price per bottle is €3.95. Meanwhile, the Greek firm also offers Petrabeli dry white wine (made with Greek Malagousia grapes) and Petrabeli red wine (a Merlot-Syrah blend) in cases of 6 x 750ml bottles. The ex-works price per bottle is €4.50 for white and €4.80 for red.

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OLIVITRUS EDITE CR

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www.olivitrus.com

The Sussex juice brand has launched 1-litre glass bottles of its 100% pure fruit juice range in response to demand. The range includes the firm’s old-fashioned elderflower drink, made with wild elderflowers grown across the south of England, and a pure pear juice from fruit grown in Kent and the Three Counties. In addition, the range includes Folkington’s Valencia orange juice, its Spanish tomato juice and its old-fashioned pink lemonade. The 1-litre bottles are available in packs of six from wholesalers or direct from Metro. EDITE CR

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April 2013 · Vol.14 Issue 3

www.folkingtons.com

FOLKINGTON’S D

The Wirral-based producer has added a “powerfully spiced yet sweet” Vietnamese Kho braising sauce to its range. It has also boosted its line-up of Moroccan and North African spice blends, with a Chermoula mix that can be used

New Greek products

S U P LI E P

www.seasonedpioneers.co.uk

Elveden’s new labels, designed in-house, ‘shout louder’ about the products’ provenance

Bigger bottles

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SEASONED PIONEERS

exportsales@le-duff.com

colourings or preservatives. The apple variety comes is cases of 12x20g at a cost of £9. Cranberries, golden berries and strawberries all come in cases of 18x30g for £13.50.

www.oliveoilavlaki.com

Sauces and spices

BRIDOR

The bakery specialist has launched three collections. The Gourmandiz range includes several 85-90g twists (milk chocolate chip, apricot and raspberry) as well as a Swiss chocolate cravat. All come in cases of 70 units and are ready to bake. Gourmandiz also features a pure butter chocolate hazelnut croissant (60 per case) that requires proving before baking. The new Mediterranean-inspired savoury baskets range, Mini Paniers Salés, are supplied with four vegetable compote fillings, including artichoke & basil. These are all ready-to-bake. Bridor is also offering a new line-up of readyto-eat Choux pastries with sweet fillings, called Paris B, which come in trays of 48 units (eight of each flavour in the range.

AVLAKI

These new-season oils are now available in handier 500ml Cillindrica bottles for quicker turnover. The fresh organic oils are bottled unfiltered as quickly as possible after the olives are picked and milled in December. Meant for use as finishing oils, they come from two single estates on the Greek island of Lesvos. High lying Agatheri Groves is subtle and sophisticated with long afternotes, while sea level Avlaki Groves is fruity and grassy. Cases of 6 cost £72 and are available direct or from Samways.

French bakery items

New season’s oils

This new range of dried fruit nibbles is aimed at the female snacking market. Each of the four varieties is designed to be an alternative to unhealthy snacks by mimicking their tastes and textures. All of the products are 100% natural with no added sugars,

www.elveden.com

Dried fruit snacks

S U P LI E P

Suffolk’s Elveden Estate has redesigned the packaging of the own-brand sauces and preserves to emphasise their provenance. The new labels feature a ploughed field, a tractor and a line of pine trees to reflect the estate’s “core farming business” and its location in the Breckland region. They also carry the message “Made with passion in the heart of East Anglia". Elveden's products, sold in its own food shop and by other East Anglian retailers, are made on-site by a kitchen team led by Peter McBurnie. A former Claridges head chef, McBurnie went on to specialise in product development for food producers. His Elveden line-up includes the Great Taste award-winning apple, mead & hops sauce, and Elvedenilli, a sweet, sandwich-style piccalilli made using the estate’s own carrots, onions and parsnips The range was relaunched in mid-March at Elveden’s Shopping Courtyard, near Thetford, where McBurnie and his team offered tastings and advice on food pairing and recipes. Marketing manager Frances Armstrong said the range had been developed “with locality at the heart”, using ingredients from the estate or the local area wherever possible. “The new labels aim to shout louder about that provenance,” she said. EDITE CR

to make a marinade for fish or vegetables. Meanwhile, Seasoned Pioneers has teamed up with Delia Smith to create a five-spice collection to go with her latest book. The ‘Delia’s Spices’ pack features products used in the recently re-published Delia’s Cakes as well as Smith’s new Delia Online cookery course. It contains Seasoned Pioneers’ Fairtrade organic ground ginger, Fairtrade organic nutmeg kernels, Fairtrade organic ground cinnamon, ground clove buds and mixed pudding spice.

Estate’s new packs push provenance

products, promotions & people

S U P LI E P

Riggs Autopack Ltd manufacture volumetric depositors and filling machines for artisan food producers.

It’s a whole world of honey out there

Designed for a single operator, our semi-automatic filling machines provide damage free and highly precise depositing of hot or cold products and accurately fill most types or size of container. Improve your food production rates by purchasing a Riggs Autopack filling machine. Short or long term hire also available.

The Ogilvy’s Honey Tasting Collection bundles 4 of our award winning 100% pure artisan honeys from across the world in eye catching packaging offering a superior honey sampling experience for your customers. Ogilvy’s honey scouts the world for the best honey available, often getting on first name terms with our beekeepers to make sure we get the best to deliver to your customers. Winner now of 6 Great Taste Awards in just two years, we like to think we’re on the right track.

Find out more at www.autopack.co.uk or call our Lancashire office on 01282 440040.

Products manufactured using our equipment include • Jam, Honey and Preserves • Chutney • Mustard • Pickles • Relish

• Mayonnaise • Sauces • Dips • Dressings

t: 01282 440040 f: 01282 440041 e: info@autopack.co.uk www.autopack.co.uk

MBER

Vol.14 Issue 3 · April 2013

shelftalk

Welsh wonder Deli of the Month INTERVIEW BY MICHAEL LANE

The big budget Bodnant Welsh Food centre is less than a year old but it’s pulling in locals and tourists alike

ake some derelict 18th century farm buildings on a rural estate in North Wales. Throw in a view of the River Conwy and a roadside position on a tourist route. Set a local sourcing agenda. Add a healthy £6.5m budget, including some Government grants. Then get the man who created Chatsworth Farm Shop and Ludlow Food Centre to oversee it all. Located just off the A55 expressway, south of Llandudno, the multifaceted Bodnant Welsh Food has all the ingredients to become the next beacon of rural food retailing. And, with farm shop guru Sandy Boyd at the helm, its opening in July last year was eagerly anticipated. So, eight months on, how is Bodnant faring? For a start, there’s already been a change of management. In October, less than six months after Prince Charles and Camilla cut the ribbon, Boyd departed the business to take up a position at agricultural advisors Westley Consulting. So Chris Morton, who has been involved with the project in various consulting roles – including the first feasibility study in 2005 – took up the reins as operations director. Although he has more than 40 years’ experience in the hospitality, catering and tourism industry, Morton still says getting the centre up and running has been a challenge. As well as the farm shop with an adjoining butchery, bakery and dairy, there’s a 100-seater tearoom, a 70-cover restaurant, a cookery school and farmhouse accommodation, all spread across 6,000 sq ft of what used to be know as Furnace Farm. “Whilst you have the common thread of the food running through all of them, you’re still looking at

April 2013 · Vol.14 Issue 3

Getting the centre up and running has been ‘a challenge’ for MD Chris Morton (above centre) and retail manager Dave Franklin

opening eight businesses at the same time,” says Morton, who became Bodnant’s MD in January. Despite the sprawling site and the comings and goings upstairs, the numbers look promising. “We went through the 100,000-visitor barrier in January, and went through the millionth pound taken in the same month. That’s after six-and-a-half month’s trading,” Morton tells FFD, adding that 13,500 of those visitors came in the month after Christmas. “Whereas people were telling us we were going to be quiet in January, we did over £100,000 worth of revenue.”

programme “deliberately” at the end of August. Members earn one point for every £1 spent across the centre as well as 10% off accommodation, the cookery school and plant purchases at Bodnant Nursery next door. They also receive email updates about events and promotions. After two months of running it, Morton used demographic data service CACI to do a search on locals who fitted the same profile

A good portion of those sales is down to the loyalty scheme that Morton has set up to tap into the local population. It’s a market he sees as more lucrative in terms of average spend than the numerous day-trippers and coach parties that pass through the area in the Summer. Nearly 2,000 of the 3,500 already enrolled in the scheme showed up within a two-week period in January. Bodnant initiated its loyalty

❛

We went through the 100,000-visitor barrier in January, and went through the millionth pound taken in the same month

❜

products, promotions & people Morton says there is more work to be done to promote the “Bodnant story”. Not only does that mean conveying the centre’s high standards of provenance but also the array of home produced foods. There’s Welsh Black beef, Charolais lamb, Sandy & Black pork and sausages to name a few of the things reared at Bodnant or prepared on-site by butchery manager Iain Miles and his team. They also supply the meat that goes in the range of speciality pies (including the patented Bodie Oggie pasty) made in the bakery managed by Gary Worrall, who also bakes a range of bread from scratch every day. Bodnant also has it’s own Cheshire-style cheese, Aberwen, made in its own dairy by Aled Rowlands. There are also three types of butter and the possibility of some homogenised milk on the way. It goes without saying that these producers are all supplying the catering operation and there will be some wholesaling too. But Morton doesn’t want to go overboard. “We don’t want to do too much off-site because the whole point is to bring people here,” he says. “If we had too many outlets and we’re supplying delis, -STOCKs ST particularly in the U M T N A N BOD with Welsh té local area, why would pa er liv chicken Patchwork you have to go to t) en cider (ambi ocolate ch Bodnant?” x, ti cs ho (C nfectionery Despite the many Baravelli’s co s) arms of the business, barks, truffle some more profitable ple juice Angelsey ap lime curd & than others, Morton on m le ach Pant Glas B says the farm shop is ft towers gi y ne ut ch mini the “major revenue Geotre Farm generator” and sea salt ôn n M ly en er al M H Black and sh el remains the heart of W y er brew Great Orme the business. and Honey d ol G yn w ery Clog He is now Conwy Brew working with retail Fayre se ee rm goats’ ch manager Dave Cilmeityn Fa pork pie & e Franklin to drive pl ap , on ilt St Bodnant sales by altering y st ie Oggie pa the shop’s layout. Bodnant Bod en cheese rw The narrow shop be A nt Bodna dar (roughly 30m x omber ched B ck la B a Snowdoni 8m) has a deli at ead ts one end, near er Bodnant br ss de en oz fr mpartment Co the entrance, g in dd The Pu and the butchery as Bodnant’s existing loyalty en desser ts oz fr ie er ss Anne’s Pati counter past members. He unearthed 9,000 the till at the far addresses within 30 minutes’ end. Morton drive. Then he sent them each wants to get a free £10 voucher. more customers “Anyone working that out walking the would think ‘£90,000? You’re entire length bloody mad.’ Yeah. Well, we’re of the shop not.” and to get A fifth of those mailed came more product to Bodnant and brought their into the ample voucher. While the cost was floorspace. in the region of £20,000, the So far, average spend was more than new display double the voucher value. Some units placed of that spend was in the tearoom down the and the restaurant, which have middle of higher margins. In the end, the initiative paid for itself. “We brought something like 1,750 people to the business in November, which is a quiet period,” he adds. Morton’s next aim is to get 10,000 people signed up to the scheme but with the business’s first proper summer approaching, he is also thinking about how to tap into the tourist market. He has already had some success by leafleting coaches in Llandudno and gained series business with Shearings. He also hopes to secure more brown signs closer to the A55 but in the meantime he plans to upgrade the existing brown sign – with a toilet symbol. Although people don’t have to walk through any of the buildings to use Bodnant’s courtyard loos, those spending a penny could be lured into spending a bit more in the tearoom or the shop. The summer months are bound to bring in more volume but Morton is keen to come up with a way to “protect” locals from the tourist influx. After all, he estimates locals spend £17-19 per visit compared to tourists’ £8-9. Regardless of the type of punter,

the store have begun to solve both problems. Franklin and Morton also hope that moving fruit and veg from the entrance of the store to the path outside will maximise sales and get customers into shopping mode before they enter. When they do pass through the doors, hitting what’s referred to as the shop’s “landing strip”, customers will soon be greeted by boards explaining the history and the ethos of the centre. Two new gondolas are on order that will boost the shop’s display capacity by 25%. Around 70% of the 2,000 lines in the shop are today sourced from within Wales and 42% from North Wales, but Franklin feels there’s always room for more, and he’s not just interested in the obvious cash-cows. “Everybody should have an opportunity to be in something like this,” he says. Always keen to bump up the percentage of local lines, he is currently looking for a Welsh cooking sauce producer, particularly if they have a recipe for local ‘lobscaws’ stew. He remains realistic, though, about an entirely Welsh stockroom. “You’re never going to hit 100%. It’s going to be nearly impossible to get every product we want for the shop from within the Welsh industry,” he says, adding that it might actually be a detrimental thing. “A lot of tourists we get come from England. And they’ve been to Chatsworth, they’ve been to Ludlow and various other farm shops and they know quality products. If we don’t range some of those products, we’re missing out on that market.” The tourist market has also forced Franklin’s hand when it comes to dealing with wholesalers to source snack foods that just aren’t produced in Wales. He also wants to tap into the gift potential of this market with more non-food lines, such as equipment used in the cookery school and bilingual cook books, which have proved popular with non-Welsh speakers. Franklin keeps gross margins at 30-40% and says he won’t be rushing into price increases as he looks to increase the average basket spend from £14.50 up to the £25 mark set by top food destinations. And that’s not where his ambitions end. “In five years’ time hopefully we’re going to be Farm Shop of the Year. We’re going to have celebrities coming in here to endorse our products. With the staff and products we’ve got in the shop now I can’t see any reason why we won’t make that standard.” With that kind of attitude, who would bet against it? www.bodnant-welshfood.co.uk

Vol.14 Issue 3 · April 2013

 

classified • baking equipment

Do you make PIES or other sorts of pastry products? We make incredibly versatile PIE MACHINES VISIT www.johnhuntbolton.co.uk TO SEE OUR RANGE OF MACHINES, PLUS VIDEO CLIPS OF THE MACHINES IN OPERATION OR CALL + 44 (0) 1204 521831 / 532798 OR FAX + 44 (0) 1204 527306

 Packaging Ltd • food processing machinery

Fine Food Classified 2012_Layout 2 28/06/2 • ingredients • ingredients

Suppliers of bottling and packaging equipment to artisan producers in the food production industry. Depositing & filling machines Capping and crowning machines Labelling and coding machines Label dispensers

The one-stop shop for everyone working with chocolate... Chocolate Ingredients

Tel: 01920 484050 E: nosborne@acosales.co.uk www.acosales.co.uk

Décor Packaging Equipment

OR EMAIL spencer@johnhuntbolton.co.uk

Moulds

JOHN HUNT (Bolton) Ltd

www.keylink.org Tel: 0114 245 5400

Rasbottom St, Bolton, England BL3 5BZ

• baking equipment

• food processing machinery

• ingredients

• labelling

Top Quality In Cutting Worldwide provider of high quality sharp edge products

Ser ving the Food and Drink industr y since 1980

Self adhesive labels and swing tags for food and drinks Visit our website for examples of our work and testimonials www.inkreadible.com or ring us to discuss your requirements 0800 096 2720 email: sales@inkreadible.com

Freshness & Flavour sealed in ice

Pure, Chilled or Frozen Lemon, Lime & Orange Zest & Juices

can be supplied as non-organic, organic or wax-free Rapid Steel Produced to order by FA Young Farm Produce Ltd., All prices are in GB Pounds Sterling and are supplied ex-VAT and ex-Works unless otherwise stated. The goods hereby supplied shall Timsbury, Bath, Somerset BA2 0FQ McDonnells Ltd of P: the +353 1 6778123 remain the property seller until such time as payment for the product has been made in full. Any discrepancies to be made in E: sales@mcdonnells.ie T: 01761 470523 F: 01761 471018 writing within 7 days of receipt. All goods are supplied against our standard terms and conditions which are available on request. Buy online at www.mcdonnells.ie E: info@zumozest.com w: www.zumozest.com E & O.E. Company Reg. GB996055 VAT Reg. No. 801981926

• bottles & jars

• ingredients

HS HS French Flint Ltd FF

Refractometers for Quality Control

Speciality Glassware for the more discerning producer.

• labelling

The heart of UK food manufacturing

Sugar Dextrose Sweetened condensed milk Unit 4G, The Leathermarket, Weston Street, London SE1 3ER

Tel: 020 7407 3200 Fax: 020 7407 5877

www.FrenchFlint.com

www.refractometershop.com

• food processing machinery

• ingredients

Sweeten up your sales. Advertise in Fine Food Digest.

Suppliers of equipment for artisan producers of fruit juices, wines, ciders and oils. Our wide range extends from extraction processes to filtration, bottling, sealing and labelling.

01747 825200 50

@Refractoshop

April 2013 · Vol.14 Issue 3

Tel: 01404 892100 Fax: 01404 890263 Email: info@vigoltd.com www.vigoltd.com

• labels

Butter Dairy powders Bespoke dairy blends

Tel: (01454) 411446 sales@garrettingredients.co.uk www.garrettingredients.co.uk

• ingredients

• labelling

Do your labels lack lustre? Find something flashier in digest

Call our sales team on 01747 825200 today to discuss the right classified heading for your equipment, ingredients or services

• labelling

• packaging

• refrigeration

• training

CODING AND MARKING SYSTEMS FOR FOOD AND PHARMACEUTICAL New

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Offline sleeve and watch strap band feeders Ink jet printers - 5yr warranty on new units Hot Foil & Thermal Transfer Printers Laser coding systems

• packaging

Don’t leave advertisers in the dark - tell them you saw them in Fine Food Digest.

FOOD SAFETY

Training & Consultancy

DEPOSITORS & PACKAGING SYSTEMS MEATS/SEAFOODS & READY MEALS

Make sure you’re meeting legal requirements for food safety.

Depositors for sauces and dressings Pot fillers and liquid fillers Vertical Form Fill Seal Thermoformers Tray sealers Pumps

Level 2 Food Safety online £25 Level 3 Food Safety online £125 Meat managers hygiene and HACCP training of all levels

At your own premises or in Skipton, North Yorks.

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For more information call 01962 761761 info@printsafe.co.uk www.printsafe.co.uk

• packaging

Training from the Guild of Fine Food

• refrigeration

What will you learn?

For more information:

E-mail: linda.farrand@finefoodworld.co.uk Tel: 01747 825200 www.finefoodworld.co.uk

www.vwa.co.uk • washing equipment

1. The five golden rules for increasing deli sales 2. How to select the best cheese and charcuterie 3. How to create the best counter display • ingredients • packaging 4. How to avoid bad quality cheese and charcuterie 5. How to sell proactively rather than reactively 6. The difference between artisan and mass-produced cheeses and meats through comparative tastings

01756 708526 / office@vwa.co.uk

Cheese

NING

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Gillingham, Dorset • training London* Solihull West Retford, Notts. York

Tuesday April 30,

London*

Charcuterie

Course costs

Members of The Guild of Fine Food just £70, plus VAT (@ 20%). Non-members £95, plus VAT (@ 20%). *NB. Unfortunately there is a £10 plus VAT (@ 20%) surcharge for London training dates due to higher venue costs.

Vol.14 Issue 3 · April 2013

April 2013 路 Vol.14 Issue 3