FFD April 2017 by Guild of Fine Food

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DELI OF THE MONTH 54 We talk to Lucinda La Velle of Oxfordshire’s Millets Farm Centre

April 2017 · Vol 18 Issue 3

JASON FISHER 13 ‘I don’t think deli counters will ever die,’ says the new Rowcliffe MD

END OF THE ROAD 4 London loses its Hubbub home delivery service

SALAD DAYS Everything you need for a successful summer dining ﬁxture COTE HILL FARM CHEESE FLESH & FLOWER CORNISH CHARCUTERIE NICK BAINES: WHAT’S TRENDING

April 2017 | Vol.18 Issue 3

contents news interview: Rowcliffe cheesewire news

p4 p13 p15

proﬁle: Cote Hill Farm cut & dried summer dining special sauces & dressings barbecues beers, ciders & spirits ice cream

p16 p19 p25 p29 p31 p39

tableware shelf talk deli of the month

p43 p47 p54

opinion IT’S LESS THAN TWO YEARS since I wrote a just-short-of-gushing piece in this slot about Hubbub, the London online ordering service that was picking up quality food from independent stores and delivering it to shoppers across the Capital. It was the front cover story of our biggest edition of the year, and while I tried to sound cautious – “It’s either going to be massive or it’s going to crash and burn spectacularly,” I said – I also described Hubbub as a potential game-changer that “could be a lifeline for hard-pressed independents”. Well, we’re 20 months or so on from then and, as you can read on p4, it’s goodbye to Hubbub, at least in its present form, sunk by a failure to secure further investment at time when it probably needed to either grow or die. Of cource, there were plenty of experts who said that no model based on picking up and delivering tiny quantities of expensive food in a company-owned fleet of vans could ever pay. There’s plenty of “told you so” now. But there’s some concensus that it was the entry of AmazonFresh into exactly the same market last summer that sealed Hubbub’s fate. In my September 2015 piece, I had noted that Hubbub had one major disadvantage over Ocado and Tesco Direct, which was that, while it could bring you a slice of Roquefort Papillon Gold from La Fromagerie or an Islington saucisson from Cobble Lane Cured, it couldn’t deliver your loo rolls and shredded wheat at the same time. AmazonFresh could do exactly that because it had tied up with Morrisons to fullfil those dull daily grocery and non-food needs. Aware of this shortcoming, Hubbub had tried to at least provide enough of that stuff to satisfy what I suppose you’d call “distress purchases”. But that meant carrying stock of Coca-Cola or Heinz beans, which was the opposite of how its pick-up-and-deliver model was meant to work. It was certainly never going to be competitive. But where Hubbub could have competed was giving comfortably-off but time-poor shoppers daily access to high-end food and drink that they might have bought direct from specialist retailers at weekends. Unfortunately, when AmazonFresh launched last summer, it too had tied up with many of those specialist retailers – names like Gail’s Artisan Bakery, Paxton & Whitfield, Daylesford and Lidgates – some of whom were already working with Hubbub. I’m not going to start finger-pointing. We’re all in business and, to some degree or another, we all have to go where the money is. Some of those specialists genuinely felt that Amazon was the better long-term bet. But given that most sales through Hubbub, or Amazon for that matter, were add-ons, not a substitute for conventional sales to walk-in customers, it’s a pity that some of these indie outlets couldn’t have taken a longer view. Hubbub’s team genuinely had the interests of independent stores at heart. I can guarantee Amazon does not. I know which I’d have wanted to back.

It’s goodbye to Hubbub, at least in its present form, sunk by a failure to secure further investment at a time when it probably needed to either grow or die

MICK WHITWORTH, EDITORIAL DIRECTOR

editors’ choice MICHAEL LANE, DEPUTY EDITOR

Lisa’s Organic Craft Crisps www.lisascrisps.co.uk

p47

We’ve been awaiting the arrival of Lisa’s Organic Craft Crisps in the UK ever since Tyrrells bought the German producer that makes them last May. Given this backstory and the considerable effort it has presumably made to transpose this brand from the Alps to the British market, I was honestly a bit sceptical about the whole thing. The crisps themselves are good. In fact, all the varieties are well-seasoned and the golden Alpine potatoes offer ﬂavour, visual appeal and a healthy dose of provenance. So, let’s treat them purely as a business proposition. What you’re looking at is a fully formed premium brand (courtesy of stalwart agency Big Fish), backed by one of the category’s experts with some serious marketing clout (Tyrrells), with a major and trendy point of difference (organic). Lisa’s is a shelf-ready box-ticker. Why wouldn’t a retailer make a little bit of space to trial these on their snack shelves?

Vol.18 Issue 3 | April 2017

finefoodnews Funding gap leads to Hubbub closure EDITORIAL editorial@gff.co.uk

Editor & editorial director: Mick Whitworth Deputy editor: Michael Lane Reporter: Andrew Don Art director: Mark Windsor Editorial production: Richard Charnley Contributors: Nick Baines, Bridget Cowan, Clare Hargreaves, Patrick McGuigan, Lynda Searby ADVERTISING advertise@gff.co.uk Sales director: Sally Coley Sales manager: Ruth Debnam Sales executives: Becky Stacey, Maria Burnett Published by the Guild of Fine Food Ltd Printed by: Blackmore, Dorset Fine Food Digest is published 11 times a year and is available on subscription for £45pa inclusive of post and packing.

© The Guild of Fine Food Ltd 2017. 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.

GENERAL ENQUIRIES Tel: 01747 825200 Fax: 01747 824065 info@gff.co.uk www.gff.co.uk Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom

Managing director: John Farrand Marketing director: Tortie Farrand Commercial director: Christabel Cairns Operations manager: Karen Price Operations assistant: Claire Powell Training co-ordinator: Jilly Sitch Circulation manager: Nick Crosley Financial controller: Stephen Guppy Accounts manager: Denise Ballance Accounts assistant: Julie Coates Chairman: Bob Farrand Director: Linda Farrand

April 2017 | Vol.18 Issue 3

BY ANDREW DON

London’s artisan food fraternity is mourning the demise of delivery service Hubbub which delivered its last consignment of fine food and drink to customers last month after nine years in business. Two large funding deals collapsed at the eleventh hour last summer. The business restructured but final deliveries went out on March 10. Trade sources suggested it was the independents Hubbub was trying to help and which allied themselves with AmazonFresh that contributed to its demise. One said: “Hubbub was on the verge of getting very good funding. They had already had one round of funding then Amazon came in and everyone walked away from the table. That’s really what’s killed them. If Hubbub had raised three months earlier they’d be going strong now.” The source said blame could be laid at the door of those shops that jumped on board with Amazon. They added that most of these shops were only trying to diversify their revenue streams against the backdrop of being told, rightly or wrongly, high streets were dying. Hubbub had allied itself with about 100 indie food shops, and took online orders on behalf of retailers that included La Fromagerie, The Ginger Pig and Gail’s Artisan Bakery. Marisa Leaf, Hubbub founder and co-chief executive, may also have underestimated the lethal blow that Amazon was capable of delivering. She told FFD last July: “The possibility that Amazon might start to tune these customers in to using independents is exciting.” She believed there was a “good chance” AmazonFresh customers would move on to Hubbub “given that we’re the home of independents online”. In the end, Amazon’s

Hubbub delivered items from independents across London

formula of using Morrisons to supply basic groceries alongside gourmet foods offered by Fresh left Hubbub unable to compete, even though one source claimed its delivery model was cheaper than Waitrose’s. Robert Marsham, owner of MacFarlane’s Fromagerie & Fine Foods, who delivered through Hubbub, was “greatly saddened”. He said: “Until the market is just large enough to be sustainable you need somebody who’s got real clout and really deep pockets to make it work.” Planet Organic, which also had a relationship with

Hubbub, said its demise was “terribly sad”. Al Overton, buying director, said Hubbub was supplementary to the offer on its own website. “We are, at this stage, not looking to join another London marketplace site,” said Overton. “We are focused on growing our own deliveries in London and also investigating better service options.” Marrisa Leaf held out the possibility of salvaging something. She emailed customers, explaining that the business was working on several options. “Look out for our news in the coming weeks,” she wrote.

“what they're saying about...” ...food delivery services We did an awful lot of business through Hubbub. It’s a crowded marketplace with Uber, Ocado, Amazon and others and margins would appear to be very tight. You have to play the long game. Philip Matthews, owner, The Hampstead Butcher & Providore They had teething problems but turned into a really good service. We earned £200-£300 a week, which is a nice bit of revenue. We are not sure if Amazon suits our customer base. Hubbub had everyone’s interests at heart. Tim Sheehan, owner of Franklins Farm Shop, East Dulwich

It was a surprise because they had a good Christmas and things were going well. We only went with Amazon because we felt it would be more secure. The infrastructure and specialised technology is there. Danny Lidgate, managing director of C Lidgate: It’s difficult to make delivery services profitable. It raises questions as to whether customers’ expectations are going to kill the business. Amazon only needs a thin profit to make it work. Al Overton, buying director, Planet Organic

S&FFF Asia to make Singapore debut in June The inaugural Asian version of the UK’s Speciality & Fine Food Fair has been lining up key decision makers and buyers from the region’s retail, wholesale and distribution, foodservice and travel industries. Speciality & Fine Food Asia 2017, incorporating Chocolate Asia 2017, will be held at Suntec Convention & Exhibition Centre, in Singapore on July 18-20. It will serve as a platform for gourmet, artisan and premium food producers and suppliers to meet with key industry influencers. Karen Lim, the event’s marketing manager, said Southeast Asia offered growing potential for fine food and drink. “Singapore’s strategic location as a gateway to the region of 623 million people makes it the ideal country of choice to host the show.” UK exhibitors would have the opportunity to conduct market research and assess the potential for market entry or expansion in the region, she said. The show will mirror the dynamic UK concept and host top attractions such as Fine Food Live – chefs’ demonstration theatre – Speciality Chocolate Asia, Start-Up Village – a dedicated zone showcasing the finest up-and-coming artisan food producers – and a Business Mentoring Area. For further details email team@speciality-asia.com www.speciality-asia.com

Hammond plans to soften rates rise with £300m fund for small businesses

Farm shop makes Broadchurch bow Washingpool Farm Shop & Restaurant, in Bridport, Dorset, plays a starring role in the third and final series of ITV’s crime drama Broadchurch. Newcomer to the series Sir Lenny Henry (at the back) plays the part of Ed Burnett, who runs the local Flintcombe Farm Shop – aka Washingpool. He is pictured here with three generations of familyrun Washingpool and actress Georgina Campbell (third from right). www.washingpool.co.uk

Independent retailers should benefit from a cap on business rate increases and £300m of relief announced by chancellor Phillip Hammond announced in the Budget last month. Speaking to the Commons, Hammond acknowledged that the 2017 business rates revaluation had “undoubtedly raised some hard cases,” especially for those businesses coming out of Small Business Rate Relief (SBRR). He promised any business coming out of SBRR would benefit from an additional cap. “No business losing small business relief will see their bill increase next year by more than £50 a month, and the subsequent increase

Hammond: Businesses losing relief will not see major increases in rates

will be capped at either the transitional relief cap or £50 a month, whichever is higher.” The chancellor also undertook to provide local authorities with a £300m fund to deliver discretionary

Lawson’s aims for East Anglian chain Lawson’s Deli’s new owners have ambitious growth plans beyond the Aldeburgh shop

BY ANDREW DON

The new owners of Lawson’s Delicatessen in Aldeburgh, Suffolk, have revealed ambitions to expand into “a mini-chain” in other East Anglian coastal towns. Clare Jackson and her father John Omerod took over the business – a former Deli of the Year winner – in January from founders Richard Lawson and Claire Bruce-Clayton who have run the deli for the past 10 years. Bruce-Clayton has been retained one day a week for six months to help show the new owners “the ropes”. The new owners plan to bed down at Lawson’s and then look at some of the neighbouring towns, such as Southwold and Woodbridge to open other units. “What we will focus on at Lawson’s over the next six months to a year is changing and invigorating the cheese counter,” said Jackson, who has a background in accountancy.

“We want to become known as a great cheese counter in East Anglia, celebrating British cheeses, especially East Anglian cheeses.” These include Fen Farm Dairy’s Baron Bigod and Norfolk’s Mrs Temple’s Cheeses. Jackson and Omerod have hired Rosie Teare as specialist cheese consultant who will share her expertise on British and European artisan cheese to help

develop the range and train the staff. Teare works in France with Mons Fromagers in Saint-Haon-le-Châtel, as affineur and chef de cuisine. She has previously worked as a cheesemaker with Mary Holbrook at Sleight Farm, and with Neal’s Yard Dairy. “It’s not just cheese,” said Jackson. “We have our chef, Kim, who cooks our range of Lawson’s food, including soups, quiches, pastas, a range of salads

and sandwiches and frozen meals every day.” Lawson’s also sells olives, chutneys, jam, honey, crackers to go with cheese, olive oils and balsamic vinegars. The shop has just added a serve-yourself range of infused olive oils and vinegars where customers can return for refills, and a pick-and-mix nut bar for pairing with different cheeses. It will continue to stock local products, such as bread and chocolate from Pump Street Bakery and fruit from High House Fruit Farm. The new owners have also introduced a coffee machine, serving Monmouth coffee. Jackson said she would like to extend the business online by the end of the year. “I’d definitely like to get click and collect up and going so people can pre-order their holiday shopping.”

relief to target individual hard cases in their local areas. Ken Parsons, chief executive of the RSA, said: “The measures to help small businesses cope with the rates revaluation will help a number of smaller retailers cope with the changes.” Parsons added that the discretionary relief fund would be a big help to “squeezed” local authorities that were cutting back on helping businesses with rates. The chancellor also announced plans to review the way that different business types have their rates bills calculated although he did not commit to a timescale beyond “before the next revaluation”.

In brief Daylesford – the £20.11m turnover organic farming, retailing and restaurant business – has launched bimonthly events across its London farm shops, hosted by resident nutritionist Rhaya Jordan and chef Josephine O’Hare. It kicked off the series last month with a panel discussion on food waste.

British spelt specialist Sharpham Park has appointed Martin Brooks as sales and operations manager. Brooks has spent the last 10 years working in the herbal supplements industry and has covered a number of export markets.

Raw Milk Cheese Appreciation Day will be held on April 22 and organiser, US-based Oldways Cheese, wants to get retailers and suppliers around the globe participating. For more information about registering an event, visit

www.oldwayscheese.org/ rmcad17/

www.lawsonsdelicatessen.co.uk Vol.18 Issue 3 | April 2017

finefoodnews

Tenants wanted at Cornish food hub BY MICK WHITWORTH

The owners of Cornish Charcuterie are looking for at least four more small producers to join them in their growing North Barton Artisan Food Village near Bude before the end of 2018, either as tenants or business partners. Richard Harding, who owns Norton Barton Farm with wife Fionagh, said a bakery, craft brewer and a chocolatier were among producers that could fit well alongside businesses already operating from the farm. Since setting up Cornish Charcuterie in converted barns at the farm in 2011, three new start-ups – North Coast Cider, savoury biscuit maker Popti and new startup Cornish Distillery Co – have been established at North Barton. The Hardings have a share in each firm and co-operate with their co-owners on marketing and distribution. “We have found a model that seems to work,” said Richard Harding, “which is partnering with someone who has a very good idea but needs help to get it to market.

Steenbergs buys wine-mulling firm Organic and Fairtrade spice company Steenbergs has bought mulled wine specialist Old Hamlet Wine & Spice. The Yorkshire-based firm said that Old Hamlet’s winemulling mixes in cotton bags and ethical sourcing principles would dovetail well with its existing business. Co-owner Axel Steenberg (pictured above) said: “We will look to build on their fabulous products and, perhaps, bring in a few new ones as well.”

April 2017 | Vol.18 Issue 3

Cornish Charcuterie owner Richard Harding is looking for other producers to take space at Norton Barton Farm

“We help with NPD and with the business side and put in some capital to get them off the ground, and in return we take an equity stake.” The couple also rent space to cheesemaker Sue Proudfoot of Whalesborough Cheese. North Barton Farm was awarded Food Enterprise Zone status in 2015 – one of more than a dozen sites around England given Government backing to develop the local food and drink economy. The Hardings aim to develop a range of facilities including small, shortterm rental units, larger

production units, offices, visitor accommodation and even a greenhouse for fresh produce. Last summer they were granted a Local Development Order to ease the planning process. Richard Harding said they hoped to fill two new units of up to 150 sq m during 2017, and two more next year. “Not every company needs to have Fionagh and me involved on an equity basis,” he added, “but we hope they will all buy into combining sales and distribution.” • Rebrand for Cornish Charcuterie – see p19, www.cornishcharcuterie.co.uk

Lidgates to manage Surrey farm shop BY ANDREW DON

C Lidgate, the butcher and charcutier, has expanded beyond its Holland Park enclave, in west London, into Surrey. Danny Lidgate, managing director, said the business had formed a partnership with Crockford Bridge Farm Shop & Pick Your Own in Addlestone and had taken over the management of the store. The shop is undergoing a major renovation under the name of Lidgates at Crockford Bridge Farm, which was expected to be complete by Easter. A bigger butchery counter will be installed,

while pies and other meat products will be stocked and there will also be a deli serve-over counter for the first time. The shop will source fruit and veg from independent growers rather than markets and will stock the 20 crops from the farm, which includes asparagus, strawberries and pumpkins. Andy Gould, farm operations manager, confirmed that Lidgate had not bought the shop but had entered into a management partnership. Danny Lidgate said he would consider opening more stores in the future.

“If I’d known then what I know now” LEWIS SLAYDON, OWNER, FLESH & FLOUR, MUSWELL HILL, LONDON I ALWAYS WANTED to open my own restaurant and 10 years as a City trader enabled me to build up some cash reserves to open Flesh & Flour in December 2015. In the end, I decided on a deli-café rather than a restaurant as there are so many restaurants in London. We are doing something different. We’re not a traditional café, we’re a farmer’s market on a high street and exclusively stock UK produce – so, no olive oil. I come from Crouch End, which has a thriving independent scene, but chose Muswell Hill as the location for the deli, as it is dominated by chains and seemed to present more of an opportunity. There’s a Starbucks and a Café Nero here but no speciality coffee bars. We serve a lot of coffee, sourced from the Monmouth Coffee Company. There is no artisan bakery in Muswell Hill either – a gap in the local market that we have filled by selling over 100 loaves of bread from Celtic Bakers every Saturday. Besides coffee and bread, Cornish Charcuterie’s range does well for us, along with Peter’s Yard, English Preserves, Wildes Cheese and The London Honey Company. We go for products with an urban edge rather than pretty doylies, to fit with the raw, industrial feel of the shop and café. I’ve been surprised by how much the café side of the business has taken off. I thought the deli would be more popular but café takings probably account for 70% of our sales. We’ve had to increase the number of covers twice since we opened and are now up to 38; on a Saturday we do over 100 breakfasts. One lesson I’ve learned is that not everyone likes talking about food like I do. Some people find a deli intimidating and are much happier picking up a preportioned pack of cheese or salami than chatting over a deli counter. Now we cater for both approaches. But it isn’t always a good idea to bow to customer demands. Early on we started stocking a few lines – goats’ milk, for example – in response to individual requests. They don’t necessarily sell. Often the people who shout the loudest, spend the least. We made a profit in the first year and are now entering our second year pretty much on target (my projections are relatively bullish). We employ two full-time and six part-time members of staff. My wife, Sophia, is also involved with the business. I am the dreamer whereas she is the realist. In the coming months, we’re going to apply for a licence as we would like to open in the evenings as more of a wine bar, offering British cheese and charcuterie. We’d also like to introduce a cook-ware range. My idea is to have a small in-store display and offer next-day delivery to store so that we don’t have to carry stock. To anyone thinking of opening a deli, I’d say that however hard you think it is going to be, it will be twice as hard, and you are going to have to get your hands dirty – you might be un-blocking an over-flowing toilet one minute and dealing with a power cut the next. Even working long hours as a City trader didn’t prepare me for quite how much of a 24-hour job this would be.

It isn’t always a good idea to bow to customer demands. Often the people who shout the loudest, spend the least.

INTERVIEW BY LYNDA SEARBY

AOP, the sign of special products... A traditional cheese

Appellation d'origine protégée

The cheese of western Switzerland, with a delicate, distinguished flavour. Made since at least 1115 AD in and around the small town of Gruyères, today it is still produced by village cheese dairies in western Switzerland according to the traditional recipe. Le Gruyère AOP owes its characteristic delicacy and flavour to the top quality raw milk produced by cows fed on grass in the summer and hay in winter, coupled with the skill of the mastercheesemakers. No less than 400 litres of fresh milk are needed to produce a single wheel weighing around 35kg. During the slow maturation process, which takes several months in special cheese cellars, the wheels are turned regularly and rubbed down with saltywater. The maturing process lasts between five and 18 months.

Each cheese is systematically identified by the number of the mould and code of the cheese dairy. The day and month of production are also noted on the wheel. These black markings are made with casein, the cheese protein. No artificial additives are involved here either.

Le Gruyère AOP takes pride of place on any cheese platter. It makes for a delicious desert and can be used in tasty warm dishes. What’s more, no real fondue would be complete without genuine Gruyère AOP.

From this time on, the name ‘Gruyère AOP’ and the code of the production facility appears on the heel of each wheel of Gruyère AOP as an effective way of preventing fakes and guaranteeing authenticity. This technique employs branding irons, which give an indentation in the wheel. It is this marking that makes it possible to identify and trace each individual cheese.

The humidity and rind washing process develops the characteristic appearance of the cheese and assists in bringing the cheese into full maturity. This is what gives Le Gruyère AOP its famous, distinct flavour. It’s no great surprise that this authentic gift of nature is appreciated by cheeselovers throughout the world.

www.gruyere.com ruyere.com Cheeses from Switzerland. Switzerland. Naturally.

www.switzerland-cheese.com

Vol.18 Issue 3 | April 2017

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finefoodnews

Mauds waste issues are not a national concern BY ANDREW DON

The water industry has sought to put artisan producers’ minds at rest in Great Britain after one Northern Ireland ice cream business had to spend a sixfigure sum on managing its liquid wastage. Mauds, of Carrickfergus, complained to FFD it was forced to put expansion on hold after trade effluent officers instructed it to separate the fats, oils and greases (FOGs) on the production floor at huge expense. But Water UK has said that there is no legislation, either current or forthcoming, that would require businesses to spend any more than £2,000£3,000 on grease traps. David Wilson, director, of Mauds, said the resulting water treatment plant it bought cost more than £125,000, which would take 38 years to repay, postponing a new company building by “maybe a year or two”.

Northern Ireland ice cream producer Mauds spent £125,000 on equipment to treat its waste fats, greases and oils after a visit from NI Water

Wilson suggested businesses in England, Scotland and Wales should beware in case they, too, had to invest in a prohibitively expensive facility because of what he believed was stricter enforcement of existing legislation. UK legislation on fats, oils and grease are covered by different elements of the Water Industry Act 1991, Environmental Protection

Act 1990, Building Act 1984 and the Food Safety Act 1990 and their subsequent amendments. Water UK said there was no legislation forcing anyone to install speciﬁc devices to combat FOGs. However, water companies have the right to take legal action against businesses if they are proven to be repeatedly clogging the system – usually avoided by “good practice”, which

Water UK said need not necessarily cost much. FFD asked Northern Ireland Water why it had apparently cracked down so hard on Mauds. ‘‘In relation to this specific case, NI Water has had discussions relating to compliance with the limits of trade effluent consent to discharge to the sewerage system,” said a spokesperson. “The customer opted to install a pre-treatment plant for the purpose of bringing discharge to compliant levels, as the existing grease trap was inadequate to meet the terms of consent.” They added that NI Water had a duty under the Water and Sewerage Services (Northern Ireland) Order 2006 to control the discharge of trade effluent. “NI Water follows the same procedures of control and enforcement with all customers, therefore it is not the case to say that NI Water has ‘toughened’ its stance on this matter.”

In brief Food and drink exports from Scotland grew by £421 million in 2016, to a record £5.5 billion. The total ﬁgure represents an 8% increase compared to last year. Exports of food totaled £1.5bn (a 22% increase) while sales to EU countries accounted for £2.3bn. O

Pipers Crisps is running an on-pack promotion in support of village cricket. The producer will sponsor 2017’s National Village Cup while consumers can win a deckchair if they ﬁnd a surprise card hidden inside packs at random. Special counter-top display units will be available to retailers. O

The soaring popularity of gin has led to its reintroduction into the Office of National Statistics’ inflation basket for the first time in 13 years. The basket is updated every year to reflect the lifestyle of the modern British consumer. Flavoured water and non-dairy milks have also been added this year. O

Craft beer hits all-time high as hundreds of breweries start up BY ANDREW DON

Doris causes farm shop near miss Emma Tacon was serving a customer in The Tacons Farm Shop near Great Yarmouth, Norfolk, when Storm Doris felled two trees that crashed onto the adjoining storage stable. “It missed the shop by six inches,” she said. Tacon and the customer ran for safety before the farm shop owner returned to the store to retrieve the customer’s shopping. “That’s the service we provide,” she said. www.thetacons.co.uk

The number of new craft breweries has jumped 55% in the past year to a record high of 520, according to a report from UHY Hacker Young. James Simmonds, partner at UHY Hacker Young, said: “Craft beer has proved it is no ﬂash in a pan. So far the pricing discipline of cult beer brands has held steady – they are have been largely untouched by the supermarket wars that have savaged margins elsewhere in the food and drinks sector.” The national accountancy group said high exit valuations have added to the number of millionaires created in the booming craft beer sector. Larger brewers have

The number of craft brewers has risen to 520 in the last year

been willing to pay relatively high prices for independent brands that had proved they could deliver high

sales growth and achieve premium pricing, said the report. Examples included AB InBev’s acquisition of Camden Town Brewery for about £85m, and Meantime, which SABMiller bought for an estimated £120m, in 2015. Paul Grant, logistics manager at Delifonseca, in Liverpool, pointed out the danger of blurred lines between craft beer and mass-produced beer. Big brewers were making “craft” beers specially for the likes of Tesco and Marks & Spencer, he said. “We do independent research into breweries. We are always looking for the next thing before they become too big.” Vol.17 Issue 3 | April 2016

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April 2017 | Vol.18 Issue 3

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finefoodnews

Unmanned shop doing the business in Norfolk BY ANDREW DON

G is for gin at new school Salcombe Distilling Co in South Devon, opened a Gin School on its Island Street premises last month, to teach students about the art of distillation and what it takes to produce gin. Each student will formulate their own recipe, picking from a range of botanicals or bringing their own to experiment with. www.salcombegin.com

and a calculator and pad for the mathematically challenged. “Touch wood it’s been okay,” said William Mack. “People have been very honest.” The shop, in the village of Surlingham, opens every day from 8am to 9pm and it has been taking £100 a day on average. As well as an effective

shop window for its own Yare Valley Oils brand of rapeseed oil products, it sells its own farm-reared beef, home-grown potatoes, firewood and everyday essentials – such as flour, sugar, butter and eggs. It also stocks jams, honey and chutneys, cheeses, chocolates, ice creams, coffee, tea, pasta and tinned

vegetables. If lines are not produced on the farm then they are sourced from local suppliers, such as Pepperell’s, Marsh Pig charcuterie, Wayland eggs and coffee from Grey Seal, which it brews up in the shop. The farm had been selling its potatoes to its swimming pool timeshare customers and wanted to “take it to the next level and get closer to customers,” according to William Mack. He added: “We feel people like to know where their food comes from and you can’t get any closer than where the stuff’s produced.” The Macks are not ruling out eventually staffing the shop but it makes economic sense not to at current levels. “We have a visitors’ book and people write that they love the novelty of it. Some people say it’s an ideal way to shop because you don’t have to speak to anyone.”

Royal Tunbridge Wells, in Kent, has a new fine food shop – Foodies Delicatessen – which opened in March. selling locally sourced, fully traceable premium produce, including fresh meat, cheese and seasonal and organic vegetables.

www.facebook.com/foodies. delicatessen

Pugh’s Garden Village is expanding its food operations at both its Radyr and Wenvoe locations in South Wales. It is opening a new farm shop at Radyr later this summer while the upgraded Wenvoe complex will feature a coffee shop and a 1,000 sq ft delicatessen.

www.pughsgardencentre.co.uk

Moonbeams Farm Shop has opened in Wellington, Somerset, specialising in rarebreed, ethically-reared pork from owners Jez and Kristen Pitman’s Gloucester Old Spot pigs.

www.moonbeamsland.co.uk

Fillet & Bone revives butcher’s shop with cornucopia of Cotswold food

Majes Hardisty

A Norfolk farming family has opened a self-serve farm shop that takes the “honesty box” concept to the extreme. And, two months in, father and son Tim and William Mack have no regrets about their faith in their fellow man. Their 225 sq ft Yare Valley Farm Shop has devised an ingenious method for keeping its takings secure, if not its stock and loose change, in the CCTVmonitored building. Customers pay for their goods down a “feed-me” hole – a long tube that extends into a locked room. The Macks have even resolved the problem of what to do when fivers and tenners get stuck. “We have a tennis ball on a stick which you prod down the hole and it gets rid of the money. It’s a good system and it works,” said William Mack. The shop has pots of change, a card machine,

new openings

BY ANDREW DON

Retailer Fillet & Bone has opened in Chipping Campden in a former butcher shop that had been closed since last autumn. Owners Chris Gates and Pat Willins will sell a wide range of fresh and seasonal meat, fish, groceries and artisan goods from local Gloucestershire producers. Drinkwaters of Ebrington, which had traded next door to the shop for 26 years before closing in January, will supply its locally-grown produce. Rare-breed pork and pedigree beef will come from Todenham Manor Farm, near Moreton-inMarsh. Nolan Brook, which supplies top Cotswolds hotels and restaurants, will

Novelist Emma Mosey, who writes under the name Emma Chapman, has bought Minskip Farm Shop (above) near Boroughbridge, North Yorkshire, with her husband Ben. Almost 100% of products sold in the shop come from within 12 miles.

www.minskipfarmshop.com

Fillet & Bone owners Pat Willins and Chris Gate

deliver grass-fed lamb and hogget from its Mickleton base. Bourton-on-theWater bakery M’Hencha will supply its Great Taste award-winning cakes and Flying Fish Seafoods, based in Cornwall, will supply seasonal fish “within hours of the catch”.

Renowned restaurateur Barry Hancox, who will head up the day-to-day operation, has spent months courting dozens more awardwinning suppliers, including Cotswold Larder, which will supply some of the cheeses and a quiche of the day.

l Street-food operator Urban Food Fest has opened a concession at Selfridges Food Hall in the West End of London. Products sold include hot and cold artisan sandwiches, focaccia pizzas, Wafflewiches and jam-jar cocktails.

www.urbanfoodfest.com

www.filletandbone.co.uk Vol.18 Issue 3 | April 2017

April 2017 | Vol.18 Issue 3

finefoodnews

Counter intelligence interview BY MICHAEL LANE

It’s been six months since Jason Fisher took the helm at Rowcliffe. FFD meets him to discuss the future of delis, new trends and the big changes afoot at the wholesaler.

lenty of people in the food industry claim they have the best job in the world and Jason Fisher is one of them. It might seem like empty rhetoric but if you’ve ever watched Rowcliffe’s recently appointed MD tasting cheese – I witnessed him take on some very funky, almost unpalatable blues with glee at last year’s World Cheese Awards – then you’ll know he really does enjoy his work. And he has applied the same vigour to all of his tasks at the helm of the Kent-based wholesaler since being promoted to the top job last September. There is already a new senior management team, largely promoted from within, and the number of area sales managers (ASMs) on the road has increased from five to seven. Despite a healthy independent customer base of more than 2,000 retailers, worth some £10m in annual sales of cheese and other fresh deli staples, Fisher is not sitting back and admiring the balance sheet as growth ticks over at 5-7% year-on-year. “There are definite gaps in our range, which we are looking to fill, and there are definite service improvements that we will make,” he tells FFD. His re-focussing of new product development will be evident in the new catalogue. Fisher quickly corrects himself to call it a brochure, nodding to a forthcoming rebrand set to be unveiled in the next couple of months, and he coyly alludes to another “first to market” service introduction coming later this year.

Jason Fisher started with Rowcliffe in 2002 and now he is shaping the wholesaler for the future after becoming MD last September

Involved in almost every aspect of the business since joining as head of operations in 2002, Fisher stresses that none of these changes will come at the expense of Rowcliffe’s “traditional values”. Even though more than half of its 1,500 lines are now other deli items, speciality cheese is what it will remain knownfor.

buy into Rowcliffe you become a partner and we supply you with a package. A fantastic product makes up part of that,” he adds, citing service aspects like next-day deliveries and organising in-store tastings. There is also the expertise offered by ASMs on everything from merchandising to waste management, not to mention assisting in the training of counter staff. In Fisher’s estimation, 70% of a counter sale is down to a knowledgeable salesperson and just 30% is the product itself. While he admits that certain lines, like Cheddars, Stiltons and Le Gruyére, are becoming more and more popular in pre-packs, Fisher says that serve-overs are still crucial. “I don’t think deli counters will ever die, purely because there are

Our suppliers are as important to us as our customers. Without them we haven’t got a business. Independent retailers will also be in focus during 2017. For those worried about the absence of owner Tim Rowcliffe from this article thus far, he is very much at large and will be touring the country to visit customers throughout the year. “Rowcliffe is not just about the product,” says Fisher. “When you

two different types of customers. There’s the customer who wants to shop for convenience and will always go to the pre-pack and there are customers who want to be made feel special, who like that counter experience.” Regardless of how they like to buy their cheese, British consumers are changing their preferences and Rowcliffe is moving to cater for them. Fisher says the effect of Brexit and the Euro exchange rate means he is anticipating increases in sales of British cheese during 2017 after 2016’s “massive” sales growth in Continental cheeses. This is despite milk prices causing cost increases for cheesemakers here too. “There are more and more British ‘Continental’ offers – British Halloumis, British Gouda-style cheese, British ricottas – and that is a great growth market,” he says, adding that organic and healthier styles will also be added to the Rowcliffe roster this year. Continentals will still have their place too, especially if Fisher is right in predicting that rising food costs brought about by the economic situation will see more people dining in, boosting sales of cheese centrepieces like cheeseboards, fondues and Raclette burners. Anticipating trends is all well and good but every Rowcliffe employee – from the warehouse staff through to Fisher himself – is primed to spot new cheeses and products. There is also the matter of keeping up with current suppliers if the company is to find the point of difference, or as Fisher calls it the “Holy Grail”, that keeps it ahead in the competitive world of deli wholesaling. This is some task, especially as more than half of Rowcliffe’s 1,500 lines are not cheese, and the supplier base stands at over 400 different companies. The support goes beyond just chatting, too, as the company offers technical and NPD assistance, which brings obvious benefits, and potentially exclusives, for Rowcliffe “Our suppliers are as important to us as our customers,” says Fisher. “Without them we haven’t got a business.” Fisher is willing to wager that no other comparable MD spends as much time on the road with producers as he does but he wouldn’t have it any other way. “Yes, it’s important that I drive the business from a strategy point of view but I don’t want to be sitting at a desk 24-7. I didn’t sign up to that. I want to be out there speaking to people, learning about the suppliers.” To him, at least, his job really is the best in the world. www.rowcliffe.co.uk Vol.18 Issue 3 | April 2017

Kentish Handmade Cheese A traditional unpasteurised, cloth bound cellar matured hard cheese from the county of Kent.

The Truckle Cheese Company, home to award winning products including its farmhouse cheese truckles, is delighted to be working with Dorset-based, Ford Farm offering their cave aged products, traditional West Country Farmhouse Cheddars aged deep within the caves at Wookey Hole in Somerset.

For more information please visit our website: www. trucklecheese.co.uk or email: enquiries@trucklecheese.co.uk For wholesale enquiries please contact us on ofďŹ ce 01638 741588. or call Richard on 07961 197219

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April 2017 | Vol.18 Issue 3

One of the most local farm produced cheeses to London and soon achieving carbon neutral production.

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cheesewire Labelling exemptions Unsung heroes do not help all artisans

news & views from the cheese counter

BY PATRICK MCGUIGAN

Some artisan cheesemakers will be exempted from new requirements to print nutrition labelling on pre-packed products after clarification from the government, but the rules are still attracting criticism. Mandatory nutrition labelling for pre-packed foods came into force in December under the EU’s Food Information to Consumers rules, which made it compulsory for food packaging to state energy values and levels of fat, saturates, carbohydrate, sugar, protein and salt. Artisan cheesemakers have criticised the legislation arguing that seasonal changes in the composition of milk make it extremely difficult and expensive to comply.

Last month, the Department of Health clarified exemptions for small businesses, who supplied direct to the public or local retailers. It said that companies with fewer than 10 employees and turnover of less the £1.4m would not need to print nutrition information on labels if they

were supplying direct to the public or to retailers in their own county or 30 miles into neighbouring counties. The clarification was welcomed by cheese consultant Paul Thomas, but he said it could create extra work for producers. “I applaud their efforts, but my concern is that

this actually makes things more complicated with cheesemakers having to work out which customers meet the ‘local’ definition and those that don’t,” said Thomas. “The smallest producers may benefit, but it would have made more sense to have exemptions for companies based purely on their size rather than where their products are sold or allowing sales in the whole of the neighbouring county rather than part of it.” Lawyer Gerry Danby, who runs Artisan Food Law, said there was a “conflict of criteria” between what constitutes a small business and a local market. “It would be very difficult to build a business with a turnover of £1.4m by only selling in your own or neighbouring county,” he said.

Courtyard Dairy swoops on former falconry centre BY PATRICK MCGUIGAN

Award winning cheese shop The Courtyard Dairy is moving to larger premises with space to make and mature cheese, a 30-cover cheese cafe and a cheese museum. The North Yorkshire retailer, which is run by Andy and Kathy Swinscoe, plans to relocate in the summer to a former falconry centre a few miles from its current shop close to Settle. The premises, which include 10 acres of land, a large car park and a house, need extensive redevelopment, but, once finished, will become a cheese destination

for local and tourists, said Andy Swinscoe. “Interest in proper cheese is growing, but we’re still at the education stage,” he said. “Larger producers are waking up to the artisan market and coming in with cheaper products, which makes it more challenging to get across why our cheeses are worth paying more for. With the extra space we’ll be able to get across that story. We need more good retailers who are willing to stand behind products from small producers and explain why they are worth a pound or two more.” www.thecourtyarddairy.co.uk

Michael Lee.

HIDDEN GEMS FROM BRITISH PRODUCERS

JERICHO In a nutshell: Ribblesdale Cheese has won awards for its Wensleydale and has branched out into lactic cheeses. The pyramid-shaped Jericho is made with locally sourced pasteurised goats’ milk and weighs 250g. Flavour and texture: The cheese is matured for 14-21 days and has a smooth, light texture and citrussy flavour when young. History: Ribblesdale was set up in 1978 by Iain Hill. He passed away in 2006, before the business was taken over by his niece and current owner Iona Hill. She moved it to Hawes, where the business operates today. Cheese care: It has almost a month’s shelf life and should be kept with other soft cheeses.

Cheese Man targets south east growth Brighton-based wholesaler The Cheese Man is looking to boost sales across Sussex and Kent after moving to a new site that is more than twice the size of its previous location. The company, which employs 15 people and has a £4m annual turnover, moved to a 7,000 sq ft unit last month, close to its previous 2,500 sq ft location. The extra space will enable it to stock a wider range of local cheeses and cured meats, said director Tony Cowley, whose father started the business in

1995. “There’s big demand for locally sourced products in Sussex, so there’s scope to expand locally,” he said. “There are some really good chefs who have set up in Brighton in particular and we want to get more of them on board.” The company also saw a jump in sales last year when Kent-based wholesaler Turners Fine Foods closed down. The Cheese Man stocks products from producers including Golden Cross, Alsop & Walker and the Traditional Cheese Dairy. www.thecheeseman.co.uk

Why stock it: The size and shape are attractive, plus there’s a nice back story. Jericho was the name of a 19th century workers’ camp set up during the construction of the Ribblesdale Viaduct – an area where Hill likes to go walking today. Perfect partners: Hill recommends a red dessert wine called Maury, plus figs and a drizzle of honey. Where to buy: Michael Lee, DeliFresh and Wellocks FFD features a different ‘unsung hero’ from Specialist Cheesemakers’ Association members each month. To get involved, contact: patrick.mcguigan@gff.co.uk

Vol.18 Issue 3 | April 2017

cheesewire

Cote of many colours The East Midlands is synonymous with a certain style of blue cheese but one Lincolnshire dairy is challenging that notion. PATRICK McGUIGAN speaks to Cote Hill Farm, which makes a spectrum of acclaimed raw milk cheeses on the edge of Stilton country.

aunching a blue cheese on the doorstep of Stilton country doesn’t sound like the greatest of business plans. But that’s exactly what Lincolnshire-based Cote Hill Farm did in 2005 when dairy farmers Michael and Mary Davenport became so disenchanted with low milk prices that they decided to turn some of it into cheese. Central to the whole venture was a cheese-making course at Reaseheath College with influential trainer Chris Ashby, who taught Michael how to make a blue cheese that was very different to the crumbly, spicy Stiltons being made across the county border in Nottinghamshire and Leicestershire. Soft, mild and mellow, Ashby’s blue cheese recipe had more in common with Continentals, such as Gorgonzola Dolce or Cambozola – a style that, at the time, British cheesemakers had not explored in great depth. The Davenports also had the advantage of keeping their own herd and being committed to raw milk. “Cote Hill Blue is quite distinct from Stilton with subtle blue notes and a squidgy texture,” says the couple’s son Joe Davenport, who now makes the cheese. “The feedback we get from customers at farmers’ markets is that it’s like a blue brie. My dad was always clear when he started that the cheese needed to offer something different to what was already out there.” The move has paid off with Cote Hill Blue accounting for around twothirds of the company’s sales today. Cote Hill White (a fresh cheese), Yellow (mild), Red (Alpine-style) and Lindum (washed rind) make up the other third. Around 2,000 litres of milk are used each week to make the blue cheese, which is produced in 1.2kg and 300g rounds with a natural grey rind. Ashby’s recipe has been adopted by many cheesemakers who have attended her courses down the years, creating an entire generation of creamy British blues, each slightly different to the other as the producers tweak and evolve their approaches. Cote Hill Blue is softer, creamier and more consistent than when it was first launched, says Joe Davenport, who previously worked as a corrosion engineer, travelling the world installing systems to stop underground pipes from decomposing. He returned to

April 2017 | Vol.18 Issue 3

Head cheesemaker Joe Davenport produces a range that includes Cote Hill Blue and the Alpine-style Red

help his parents with the business in 2011 and his brother Ross has also joined in recent years to help manage the farm. The consistency of the cheese, which is still made with raw milk from the family’s 80-strong mixed herd of Friesian, Holstein and Red Poll cows, improved after Davenport attended two courses at the School of Artisan Food where he learned more about the science of cheesemaking. “We used to use a recipe a bit like one you would use in a kitchen,” he says. “But now it’s more about taking the next step in the process when the milk is ready. It’s not about cutting the curd after 30 minutes because that’s what the recipe says, but doing it at say 28 minutes or 31 minutes because the pH has reached the right level. Those few minutes can make a massive difference in terms of how fast it drains and the amount of moisture

in the final cheese.” Consistency is relative, however. Cote Hill’s cheeses are still handmade, artisan products. “I don’t think I’ll ever make two batches of cheese that are exactly the same, which is part of the appeal of an artisan cheese,” he says. “You get variation from the seasonality of the milk, but hopefully it’s now not too noticeable to the consumer.” Some of Britain’s best specialist cheese shops certainly seem happy with Davenport’s labours, including Paxton & Whitfield in London, George Mewes in Scotland and the Courtyard Dairy in North Yorkshire. The company also a saw an increase in sales to the Lincolnshire Co-operative last year, partly because the retailer focused more on local suppliers. Sales across its 80-plus food stores grew by almost 7% last year, but its regional range, under the Love Local banner, jumped by 9%. Just as importantly,

I don’t think I’ll ever make two batches of cheese that are exactly the same, which is part of the appeal of an artisan cheese

Cote Hill invested in new barcode printing equipment, which meant its products could be tracked in the Co-op’s ordering system. “Stock is scanned when it arrives at the shops and the system knows when it has all been sold and automatically reorders,” says Davenport. “It wasn’t a huge investment, but it’s really paid dividends.” The dairy expanded in 2011 with the help of a Rural Development grant, doubling capacity with a larger cheese room, as well as new maturation and packing areas. Much of that has now been filled thanks to a rise in sales across the board and the launch of new products such as the beer-washed Lindum and the sweet, nutty Cote Hill Red, which is aged for four months, but there is still space to grow. “There’s no great plan to expand nationally or supply supermarkets,” he says. “We’re quite happy with our current scale and growing steadily in Lincolnshire and surrounding counties, plus specialist outlets.” Perhaps taking on Stilton in its own back yard wasn’t such a bad idea after all. www.cotehill.com

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April 2017 | Vol.18 Issue 3

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cut&dried

making more of british & continental charcuterie

Redesign on the way for Cornish rillettes BY MICK WHITWORTH Cornish Charcuterie, best known for its jarred rillettes and patés, is revamping its packaging as it prepares to launch new lines and raise production capacity. Co-owner Richard Harding said the newlook labels – which retain a version of the ﬁrm’s signature “thumbprint“ design – should be ready in the next few months, when several new seasonal and year-round lines will also be added. These include potted beef with horseradish, duck rillettes with black cherry and chicken liver paté with sage butter. “We have another vegetarian line coming out soon, and also a Cajun-style pulled pork.“ Cornish Charcuterie – which also makes a range of air-dried meats and salamis with meat from its own British Lops and other Cornish-reared pigs – is

“We’re talking to a couple of wholesalers that will represent us in that ﬁeld, which is something we’ve never done before – we’ve always sold direct.“ The company is also planning to increase meat processing capacity as part of the wider expansion of its North Barton Farm base – part of an Artisan Food Village being developed

Millers take the reins at Chiltern BY MICK WHITWORTH John and Catherine Miller say it is “business as usual“ at Chiltern Charcuterie after the couple bought out cofounder Ross Smethurst in February. Catherine Miller is the ﬁrm’s chief charcutier, making a range of traditional air-dried meats and salamis, with a focus on lamb, beef and venison. “They have wonderful ﬂavour, and the lamb is particularly different and very popular,“ John Miller told FFD. “We have two recipes for the lamb: one with red wine, juniper, rosemary and pepper, and another with red wine that

uses a few delicate spices including ras el hanout, star anise and pepper.“ A number of Chiltern’s recipes use red wine as a marinade, including brasaola, which is marinated in wine for a week, cured for a further two weeks

BY BRIDGET COWAN

by Richard and Fionagh Harding (see news, p6). Its butchery unit – where it processes whole carcases from its local abattoir – will be expanded from 60 sq m to around 200 sq m. “We are currently processing two pigs a week, but we think we could be doing eight,“ Harding said.

Bristol-based Spanish foods importer Mevalco has launched a new line-up of hams from artisan producers across rural Spain. They include the 100% Ibérico Bellota Cinco Jotas from Huelva, a ham with a 140-year history which is said to deliver flavours of acorn, toasted hazelnuts and wild flowers. Others include a Gran Reserva Serrano, with a “delicate, slightly salty flavour”, and Valencia, which is said to offer a high quality option at a “competitive” price. The showpiece is a Teruel DOP, made in the medieval town of Rubielos de Mora, a designated ‘Slow City’. The hams are given a long cure, imparting a bright red colour with good marbling and a delicate flavour. Mevalco, best known as a foodservice supplier, can now deliver to farm shops and delis across the UK.

www.cornishcharcuterie.co.uk

www.mevalco.com

New label designs are currently being ﬁnalised

currently stocked in around 400 delis, farm shops and food halls. “Our other big news is that we’re entering into foodservice for the ﬁrst time,“ Harding told FFD. “With the exception of our liver paté, all our rillettes are ambient, which is good for that market, and our larger salamis and chorizos suit foodservice too.

Mevalco launches premium Spanish hams range

Wagyu biltong breaks into high protein snack sector

then air-dried. “We very much like to use alcohol to enhance ﬂavours,” Miller continued. “Our air-dried venison is marinated in a local sloe gin, called Old Luxtons, which we get from Chiltern Valley Wine. He said Ross Smethurst had left the business for personal reasons, but remains in touch with his former business partners. No major changes are being planned for Chiltern Charcuterie at the moment, he said, but a new website is currently being developed. “We’re very much looking forward to our new venture,“ Miller added.

The Yorkshire Wagyu Company has launched a new range of biltong in its ﬁrst foray into charcuterie. The South African-style snack is made with prime cuts of grass-fed Yorkshire Wagyu beef seasoned with a homeproduced dry spice mix and dried in a UV cabinet. The range comprises biltong slices, paleo biltong slices, biltong bites and biltong sticks. RRP is around £4.95 for a 50g pouch.

www.chiltern-charcuterie.co.uk

www.theyorkshirewagyucompany.co.uk

Vol.18 Issue 3 | April 2017

A promotional feature on behalf of the Guild of Fine Food

All you need to know. Now all together. For over 30 years, we’ve helped fine food businesses to grow and thrive through professional training. Our range of courses, taught by industry experts and practising deli owners, will help you gain the product and tasting knowledge, commercial insights and practical behind-thecounter skills you need to boost sales, and win and retain customers.

And now, you can find all that knowledge, support and expertise in one, new organisation. The School of Fine Food brings together all our Guild of Fine Food training for the first time, offering courses across three key programmes to help you learn, be inspired and succeed in food retailing. The School will have two homes: the Guild of Fine Food HQ in Dorset; and new, dedicated premises in London. We will, of course, continue to take our courses on the road as well. CHEESE PROGRAMME

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RETAIL – a standalone one-day course for deli, food hall and farm shop owners, managers and key counter staff. You’ll learn how cheese is made, how it should be sold, and taste over 40 cheeses to enhance your product knowledge.

We offer three separate courses, focusing on product knowledge, tasting and counter skills. You can take whichever you choose, in any order and at any time, according to your needs.

A development of our pioneering business course Retail Ready, the School of Fine Food Business Programme will offer a wider, deeper range of content through three new one-day workshops, allowing you to pick the most relevant course for you.

ACADEMY OF CHEESE (Level One) – a one-day course for professional and amateur enthusiasts who wish to gain the Academy of Cheese Level One certification. You’ll cover the whole Level One syllabus, including tasting 25 different cheeses. ACADEMY OF CHEESE CONVERTER (Level One) – if you’ve previously completed the Retail course, this one-day session will help you apply your existing knowledge and understanding to fulfil the Level One requirements. You’ll spend half the day learning about the 25 cheeses specified by the Academy – and the other half tasting them. ACADEMY OF CHEESE (Level Two) – a one-day course for those wishing to progress to the Level Two certification. Through further, more in-depth tastings, you’ll add to your existing cheese knowledge, expertise and confidence.

April 2017 | Vol.18 Issue 3

These ‘bite-size’ experience days cover the basics about each product area, and are designed to inspire you to learn more. Each session includes tutored tastings and looks at in-store cross-selling opportunities.

DELI 1 Charcuterie Olive oil Beer & cider Meat slice training DELI 2 Pies, pasties, pâté Chocolate Fruit & vegetable preserves Merchandising DELI 3 Coffee Tea Biscuits & bread Customer service skills

RETAIL READY 1 – Planning your business. For aspiring fine food retail business owners who have not yet started training (though may have secured premises and funding). RETAIL READY 2 – Getting your business going. For owners in their first one to two years of trading, and staff taking on or preparing for management roles. RETAIL READY 3 – Moving the business on. For established owners and senior managers looking to review, refresh or reinvigorate their business, take it in new direction, or prepare an exit strategy.

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Vol.18 Issue 3 |13/03/2017 April 2017 07:53

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April 2017 | Vol.18 Issue 3

summer dining

Time to shine With the summer approaching, Fine Food Digest has dedicated the next 10 pages to the categories that sell well during the warmer months of the year – from BBQ meat and condiments through to ice cream and alcohol. Our special coverage kicks off with top retailers telling us how they maximize their opportunities when the sun comes out. Vicky Moffitt Vallum Farm Newcastle Vallum Farm makes ice cream on site with locally sourced milk and used to sell it in the tearoom. But it took centre stage last summer with a standalone parlour. “Sales grew 20% last year after the move,” says Moffitt. “Staff could chat to customers about how we buy the milk in unpasteurised and make the ice cream ourselves. It’s also much more efficient having a separate space. It means fewer queues on hot days.” The counter stocks 16 different flavours, with classics supplemented by limited edition products. “People like the fact that we will do a cherry ice cream when they are in season or use lemon meringue from the café kitchen,” she says. A single scoop in a cone or tub costs £1.90 while three scoops are £3.90, but the best margins are on sundaes and milkshakes, which cost £3.95. For more on ice cream, turn to page 39

Amanda Biggs Thyme Deli, Bolton Owner Amanda Biggs says she now spends more time selecting unusual non-food products, often from small, exclusive suppliers, because larger retailers have upped their game. “We’re seeing products from some of our suppliers appearing in supermarkets and online retailers at prices that are hard to compete with,” she says. “I’m being more careful with what I stock, going to gift fairs to find smaller suppliers.” Recent new products include ceramics and kitchenware from ECP Design and aprons from local company Frog-Tots. Summer products such as barbecue tools and sundae glasses are merchandised on a central display table in the cafe alongside food products from the deli, such as sauces, snacks and cordials, but timing is everything. “Weather plays a big part on how these items sell,” says Biggs. “If you have a dreadful summer then it can be a bit of a gamble. I’ve learned to start selling them much earlier than you might think. I start stocking summer cookware in April. People are so ready for the summer by then. It’s almost too late by July and August.” For more on tableware, turn to page 43

Meelis Sei Macfarlane’s, Clapham, London Summer wine sales at Macfarlanes deli are in the pink thanks to a big increase in demand for rosé. “Rosé is always popular because it is such a summery drink and people know it from their holidays,” says Sei. French rosé is by far the best seller with popular vineyards including Château de Berne (£13.95), which comes in a square bottle, and Montrose (£9.95), but there is also a rosé prosecco and Spanish options, including the light Real Rubio from Rioja. Summer wines are showcased in a special wine box display in the shop and information cards are added to bags when people buy other products. “People come to buy cheese, so the wine is often an impulse purchase, which is why it’s important to have different price points and have suggestions for people on what to match with them,” says Sei. For more on beers, wines, ciders and spirits, turn to page 31 Jane Thornber Fodder, Harrogate, North Yorkshire Fodder uses cheeky messages on blackboards – like ‘Drizzle me all over’ next to the salad dressings or ‘How hot do you like it?’ next barbecue sauces – to get customers’ attention. Dual merchandising is another useful tactic. Products are displayed next to the foods they would be used with, so Wharfe Valley dressings go in the fridge with the salad and Metcalfe’s rapeseed oil is displayed next to the asparagus. In the cafe, Yorkshire Mayonnaise and Bracken Hill Tomato Ketchup are also put out on the tables to encourage crossover sales in the shop. “We really start pushing our summer bottles and jars with the start of the asparagus season building a big display on our front stand with summery props like ripe tomatoes,” says Thornber. “We also check the weekly weather forecast. Because we deal directly with small suppliers, who are quite flexible on deliveries, it’s easy for us to order more if we think we’re going to be busy.” For more on dressings, sauces and marinades, turn to page 25 Georgie Mason Gonalston Farm Shop, Lowdham, Nottinghamshire Gonalston staff regularly cook at the front of the shop on a Big Green Egg barbecue, which can lead to sales of the equipment itself, as well as meat. Mason believes the ancillaries are important – the non-meat items people will want with their barbecues such as marinades, sauces, salad, garlic bread, strawberries, potatoes for jacket potatoes, bread rolls, beer and soft drinks, for example. “The drinks selection needs to be a bolder display in the summer,” she says. “Promoting drinks and crisps when the weather is hot is a nobrainer.” Vol.18 Issue 3 | April 2017

INTRODUCING OUR RANGE OF ARGENTINE CHIMICHURRI SAUCES Produced in the UK, our sauces are based on a traditional family recipe, using authentic Argentine herbs and spices. So much more than just a steak sauce, our chimichurris can be used as side sauces, marinades or dipping sauces, with the only limitation being your imagination! Free from additives and preservatives but not from ﬂavour! Available in sizes for both retail and catering For further information regarding our sauces or to be added as a stockist, please contact mariatyrrell@lomito.co.uk

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Visit our ceramic section to view our extended range of beautiful hand painted ceramics - perfect for add on sales and enhancing your displays.

Celebrating 10 years as a distributor of:

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To view all our new products for 2017 simply download our Vol 10 Brochure at: www.divinedistribution.co.uk www.divinedistribution.co.uk sales@divinedeli.com 01706 313 001 24

April 2017 | Vol.18 Issue 3

summer dining

product update

Dressings, sauces & marinades Whether you’re after a drizzle, a dollop or a dip, LYNDA SEARBY has examined a variety of bottles and jars made to pep up meal times Rubies in the Rubble, the condiments brand that saves surplus and out-of-spec fruit and veg,

and huevos rancheros (RRP £4 for 260g). O Irish producer Genovese is looking for a speciality food distributor to introduce its fresh pesto to the UK

has introduced three new ketchups: Fiery Tomato, Smoky Chipotle and Top Banana. The tomato ketchup uses sun-dried tomatoes that dried too deep in colour, while the Caribbean-inspired Top Banana combines surplus bananas with turmeric, ginger and chilli. Available via Taste Distribution, all three have an RRP of £3.50 for 270g. O London-based Mexican food brand Cool Chile Co has rolled out new-look packaging and two new product lines: chipotle mayonnaise (RRP £3.80 for 260g) for tacos, dips and dressings, and Ranchero sauce – a chilli-infused tomato sauce for traditional brunch dishes like chilaquiles, enchiladas

market. The company has also added a black olive & sundried tomato tapenade to its line-up. All of its chilled products have a 42day shelf life. O Lakes producer Farraday’s Tasty is targeting serious chilli heads with two new sauces that feature the hottest chilli in the world – the Carolina Reaper. The “deadly” Weeper Reaper sauce and “slightly tamer” Flying Monkey sauce have a wholesale price £3; RRP £4.50. O Step aside tomato, everinventive Bim’s Kitchen has created a spicy papaya ketchup that combines papaya from Uganda with tamarind, fennel seeds, chilli and West African alligator pepper. The “fruity, tangy,

Cotswold Fayre has started carrying three new brands in the speciality sauces space: Sauce Shop,

The French Dressing Company and Laterra - a producer of Mexican sauces and dips. www.cotswold-fayre.co.uk

Bristol-based GingerBeard’s Preserves has linked up with Left Handed Giant Brewing Co and The Pickled Brisket to produce a pale ale & juniper mustard. Wholesale price £2.50 for 284g. RRP £4.

Colourful, ﬂamenco-themed branding should ensure on-shelf stand-out for La Saucy Salsa’s Spanish style sauces and dips, which combine founder Rose Alvarez’s Canary Islands’ heritage with Andalucían and Moorish culinary styles. www.lasaucysalsa.com

www.gingerbeardspreserves. co.uk

Abersoch restaurant The Coconut Kitchen has added a Japanese style miso, sesame & lemon dressing for salad and noodles to its retail range. Wholesale price £2.95 for 255ml; RRP £3.99.

sweet and aromatic” ketchup has a wholesale price of £16.80 per case of 6; RRP £4.50 for 250ml. O Cottage Delight is tapping into the beetroot trend with the launch of smoked beetroot dressing (RRP £4.60). Other creations to come out of the producer’s Staffordshire kitchen include mango & chilli dressing (RRP £4.60) and cool chilli salsa (RRP £2.75).

A new tomato & jalapeno chilli salsa completes South Devon Chilli Farm’s salsa trio. This new milder salsa joins the producer’s hot habanero salsa and smoky chipotle salsa, both of which feature updated recipes and labels. Wholesale price £2.09. RRP £3.20. O

www.rubiesintherubble.com www.coolchile.co.uk www.genovese.ie www.stay-tasty.com www.bimskitchen.com www.cottagedelight.co.uk www.southdevonchillifarm.co.uk

www.thecoconutkitchen.co.uk

A Little Bit launched a year ago with a range of four dressings, and has now branched out into ketchup, with a tomato & rosemary variety. RRP £3.95 for 260ml.

www.alittlebit. co.uk

Black magic Black garlic – made by ageing garlic bulbs until the cloves turn black and develop a smooth, sticky texture and balsamic sweetness – is one of the latest trends on the culinary scene. Now, two sauce companies have translated this nouveau ingredient into a store cupboard condiment. Lakes producer Hawkshead Relish has created a black garlic

products in brief

Fox Gourmet Foods claims to have developed the only mustard in the world to be made with English grown wasabi. Wholesale price £2.20; RRP £3.69-4.50.

ketchup, which combines pureed garlic cloves with fresh tomatoes, olive oil and Anglesey Sea Salt to make an accompaniment for cooked meats, tartlets, potato wedges, roasted vegetables and shell ﬁsh. RRP £4.99; wholesale price £20 for 6x230ml. Halen Môn, meanwhile, unveiled its interpretation of black garlic ketchup at IFE last month, along with a Bloody Mary

www.foxgourmetfoods.com

ketchup, both in 250ml bottle format. www.halenmon.com www.hawksheadrelish.com

Vol.18 Issue 3 | April 2017

summer dining

product update This summer sees the introduction of a new range of fruity dressings from the Mary Berry’s label, available from RH Amar. The ﬁrst release – mango, lime & chilli dressing – hits the shelves this month, with an RRP of £2.99 for 235ml. O Off the back of a successful crowdfunding campaign in December, Sauce Shop has developed a trio of mayonnaises: original mayo, Sriracha mayo and chipotle mayo. The mayonnaises are available from this month at a wholesale price £2.25 for 250g; RRP £3.50-4. O Having spotted a gap in the market for a kids’ ketchup that isn’t sugarladen and doesn’t contain artiﬁcial sweeteners, mumpreneur Milly Kundall has launched Kidchup. This “clean” ketchup is made with 90% organic ingredients, is sweetened with whole apples and contains no added sugar or salt. RRP £3.99 for 275g. O The market is awash with hot chilli sauces, but Northern Irish newcomer Rock A Doodle Do has attempted to steer clear O

2017: the year of the chipotle?

April 2017 | Vol.18 Issue 3

Harry Brand has added its fouringredient harissa to a mayonnaise. Wholesale price £1.83 for 175g; RRP £3.49.

The trend in chilli sauces seems to be shifting from super hot to smoky, with chipotle featuring prominently in new introductions. Chipotle chillies and Mexican honey are the key ingredients in Tracklements’ sticky barbecue sauce, which promises to “bring out the best in the smoky, chargrilled flavours of food cooked outside over an open fire.”RRP £2.95 for 250ml. New from Aberdeen’s Angus & Oink is Phat Taco – a Mexican sauce which is “not too heavy on the heat but packs awesome chipotle flavour”. Wholesale price £2.50; RRP £4-5.25. Aged chipotle is the second hot sauce from Scottish Borders producer Ooft!. It is aged for up to three years to achieve

of “crude, cartoonish or death-focused branding” and deliver both heat and ﬂavour through the use of fresh fruit and veg as a base for its Belfast hot sauces. Wholesale price £4; RRP £5.99. O Suffolk-based Salubrious Sauce Co has followed the launch of its ﬂagship British Breakfast sauce with three more introductions: Chip Shop Curry sauce, Sunday Lunch sauce, and,

Houmous: beyond beige Houmous is an area that hasn’t historically seen much in the way of product development by independent producers, but that seems to be changing. New houmous brand ChicP has pledged that at least 20% of the raw ingredients in its products will come from surplus fruit and vegetables. So far there are ﬁve chick-pea based dips in the range, including raw beetroot, horseradish & sage,

products in brief

banana, avocado & cacao and raw carrot, ginger & turmeric houmous. RRP £3. Meanwhile, houmous company Natural Vitality has rebranded as The Precious Pod and upgraded from sunﬂower oil to extra virgin olive oil. The Bath company offers six varieties of organic houmous, including rose harissa, Kalamata, turmeric and red pepper. www.chicp.co.uk www.thepreciouspod.com

a “richy, smooth sauce… with a natural smoky heat”. Wholesale price £2.50 for 100ml; RRP £3.99. Steve Cooley, aka Daddy Cool, has released a triple smoky chipotle combo of dry rub, jam and BBQ sauce, all made by the fatherof-three in the Peak District.

www.harrybrand.co.uk

www.angusandoink.com www.daddycoolschillisauce.co.uk www.ooftsauce.com www.tracklements.co.uk

Tigg’s has unveiled a new look for its family of dressings and launched a new ‘Smokin’ Tomato’ variety. RRP £3.99 for 250g.

www.tiggitup.co.uk

New from Somerset’s Rose Farm is a garlic & herb dressing. Wholesale price £1.96; RRP £2.70.

www. rosefarmsomerset. co.uk

last month, a BBQ sauce. RRP £3.95 for 250g. O Dylan’s Restaurants in North Wales has become the latest restaurant to launch a retail range of sauces and condiments that have been tried out on its menu. The line-up includes a BBQ, a red and a brown sauce, each with a wholesale price of £1.98 and RRP of £2.95. O Dr Will’s, the guiltfree ketchup brand, has relaunched with new

The new hot garlic relish from Claire’s Handmade is said to

branding and recipes, developed with the help of Tastemakers. There are three products in the line-up: tomato ketchup, beetroot ketchup and BBQ sauce, none of which contain reﬁned sugar. Wholesale price £2.86 for 250ml. RRP £3.50-4.50. O With consumers looking to cut down on hidden sugars, Londonbased Lucy’s Dressings has created a trio of low-sugar dressings. The French, raspberry and ginger sesame dressings have a wholesale price of £2.75; RRP £4.75. www.rhamar.com www.sauce-shop.co.uk www.millycundall.com www.rockadoodledo.com www.salubrioussauceco.co.uk www.dylansrestaurant.co.uk www.dr-wills.com www.lucysdressings.co.uk

add “fantastic ﬂavour to curries and any savoury dish that needs a hot and spicy boost”. Wholesale price is £1.95 for 200g; RRP £2.95-3.25. www.claireshandmade.com

Harry Redders hot sauce, Limey lime & ginger and Berlin49 German hot sauce are the ﬁrst three products launched under the Cheeky Boy Sauces label, inspired by founder Kaye Foong’s travels.

www.cheekyboysauces.com

Following our success in 2016 we are pleased to launch our two new products â&#x20AC;&#x201D; a fantastic Barbecue sauce and a perfect Bloody Mary Mix for those summer days.

paul@buckshotoriginal.com www.buckshotoriginal.com

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www.genovese.ie We are looking for a chilled distributor to gourmet shops and small supermarket groups throughout the United Kingdom. Please contact genovesefoods@gmail.com Vol.18 Issue 3 | April 2017

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summer dining

product update

Barbeques LYNDA SEARBY checks out the latest lines for adding smoke and heat to your meat Halen Môn uses a smoker for its sea salt, so experimenting with other smoked products was a logical move. This exercise has yielded ‘Smoked Water’- a great ‘cheat’ during BBQ season if the weather isn’t great. RRP £4.10 for 150ml. O Manfood is gearing up to launch a Filipino-inspired Adobo wing sauce (300g) and a wasabi mayonnaise for ﬁsh (250g). RRP will be £4.95. O Newcomer FireFly Barbecue is on a mission to bring the taste of America’s Deep South to the British barbecue, using premium ingredients. Texas spicy BBQ O

sauce, Reaver’s Carolina Reaper hot sauce and Louisiana rib & wing sauce are just three of the lines on offer from the Derbyshire family producer. O Turci BBQ sauce sprays, available from Empire Bespoke Foods, offer an innovative way of seasoning barbecued foods. The sprays come in 140ml bottles in four ﬂavours – BBQ Original, Spicy, Smoked and Veggie – and contain less than three calories per spray. RRP £2.73.

chicken and tofu. RRP £2.99 for 275g. O May sees the introduction of a barbeque relish and a spicy sweetcorn relish from Mrs Darlington’s. RRP £2.19. The Smokey Carter has repackaged its dry rubs in plastic tubs and is offering a selection of its rubs in a premium tin format for gifting. O Last month saw the launch of The Bay Tree’s new sticky Chinese barbecue sauce – a “rich ﬂavourful sauce” that enhances ribs, pork steaks,

A medium-hot chimichurri sauce is the inaugural offering from Cambridge startup Asado. The ‘1st Collection’ sauce was inspired by founder Kyung Lim’s childhood

memories of Argentinean ﬂavours. RRP £3.99 for 160g. O New start-up Buckshot Original has put an English spin on an American classic with the launch in February of a barbecue sauce. Wholesale price £2.25 for 250ml; RRP £3.25.

www.halenmôn.com www.welovemanfood.com www.ﬁreﬂybbq.eu www.empirebespokefoods.com www.thesmokeycarter.com www.thebaytree.co.uk www.mrsdarlingtons.com www.asadosauce.com www.buckshotoriginal.com

Get your meat sales sizzling ANDREW DON asks meat trade bodies for advice on merchandising during the barbecue season Although retailers try to make the experience of buying BBQ meat convenient, the meat industry says it is important to challenge customers, too, by getting them to experiment. Prys Morgan, head of operations at Meat Promotion Wales (HCC), says the most important thing for farm shops is to understand what their customers want. HCC’s winning butcher for 2016, Mark McArdle, of McArdle’s Family Butchers in Chirk, near Wrexham, emphasises the opportunities to offer innovative products. “We prepare less wellknown cuts such as ﬂat-iron steaks which make an excellent barbecue choice. We also sell a lot of kebabs and grill sticks made with minced Welsh lamb and herbs.” John Franklin, who runs an eponymous farm and

Retailers don’t have to stick to burgers and sausages

farm shop in Thorncote Green, Bedfordshire, stresses it is important to offer the staples, like handmade sausages and burgers. “They are what people come in for the most and there’s quick and easy things such as the ﬂat-iron steak which is a relatively new but inexpensive invention.”

Franklin, also chairman of the British Poultry Association’s goose producers group, often recommends mini-steak or rump steak, chicken drumsticks and marinated chicken wings. “A lot of our customers prefer to do their own marinades so we just give

them the plain chicken wings.” Franklins also sells lamb kofta, chicken and pork kebabs or just supplies the basic ingredients for customers to make themselves. The shop makes up big barbecue packs such as a £75.50 Party BBQ Pack comprising 25 burgers, 24 pork sausages, 20 chicken drumsticks, 20 pork ribs and 20 lamb koftas. They work out as good value and are convenient for those who do not know what they really want to buy, Franklin says. It also pays to be creative. Mike Richardson, independent retail sector manager at the Agriculture & Horticulture Development board for beef and lamb, recommends using part of the carcass generally used for casseroles and slowercook roasting joints. Richardson notes the trend for pulled meats

which has been largely seen with pork shoulder. But he says lamb shoulder, too, is an example of “a lovely way to barbecue”. More people want to put steaks on the barbecue nowadays and it does not just have to be sirloin, rib-eye or rump, he says. He recommends brisket, particularly popular in the US “but not so much here”. He suggests presenting brisket as a ready-to-finish product, cooking it “low and slow” in the oven for a few hours and then finishing it on the BBQ with a marinade. Richardson believes “premiumisation” is key. “You can turn pulled lamb shoulder and pulled beef brisket from a product no one wants to buy in summer to making it quite sexy for being part-cooked in the oven and then finished on the barbecue as a pulled meat that will work really well.”

Vol.18 Issue 3 | April 2017

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April 2017 | Vol.18 Issue 3

product update

Beers, ciders, wines & sprits

summer dining products in brief Ashridge Cider has added elderflower cordial to its Vintage Cider to create Artisan Elderflower Cider, described as floral and medium sweet. (RRP £2.85-£3.15/50cl bottle, trade £20.70 for 12).

Artisan drinks businesses have spritzed up their beers, ciders, wines and spirits for summer. ANDREW DON ﬁnds out what will stand out on the shelves this year.

www.ashridgecider.co.uk

Meadowsweet Cider from Cairn o’ Mohr Winery is vintage cider blended with wild foraged meadowsweet. Available in 12x75cl Champagne-style bottles.

O O Fallen Brewing, which is moving its range of beers from bottles into 330ml recyclable cans, says its latest beer, the 4.1% ABV blonde New World Odyssey (RRP £2.10) is a good match for barbecued shellﬁsh. Fallen Brewing has eight other beers, including

Conker Cold Brew, a coffee liqueur from Dorset gin distillery Conker Spirit, debuted in March. Founder Rupert Holloway deliberately avoided the well-trodden gin distiller’s path of expanding into ﬂavoured gins and instead focussed on creating what he says is “a quality, coffee-based product with a true espresso kick”. He says he set out making it after he was unable to ﬁnd a single “coffee liqueur” that even closely resembled the true dark and rich complexities of espresso. The 70cl bottles are available to the trade for £19.70 plus VAT (£30 RRP.

www.cairnomohr.com

www.conkerspirit.co.uk

Salted Caramel Milk Stout, Dragonfly American Amber and Platform C India Pale Ale. O Cider with elderflower is the latest variety from Sheppy’s. It joins cider with raspberry, and cider with blackberry & elderflower.

David Sheppy, managing director, says: “Fruit and ﬂavoured ciders go down particularly well in the summertime, when consumers are looking for something light and refreshing.” Cider with elderﬂower is available in 500ml bottles (4% ABV). It retails from £2.69. O The Fine Food Forager has added the hoppy IPA Clwb Tropicana from Welsh brewery Tiny Rebel and a Honey Pale Ale from Pearly Queen to its beer line-up. The trade price

for Pearly Queen 330ml bottles is £34.80 per case of 24; (£2.95/bottle RRP). Clwb Tropicana 330ml cans are £33.84 per case of 24 (£2.90 RRP). O Celtic Marches Beverages, which initially developed its ciders for the export market, has introduced 330ml bottles across its core range of craft ciders which sport quirky names such as Slack Alice, Thundering Molly and Lily the Pink. They are available to the trade in cases of 12x330ml for £12. RRP £1.79 a bottle. O When customers repeatedly asked RubyBlue Spirits to supply a gift box or bag, producers Barbara and Stuart Hughes came up with a potato sack

that fits snuggly to its Irish Potato Vodka. Hughes Craft Distillery, in Co Antrim, makes the vodka from potatoes to give it a smother, creamier flavour than grain varieties.The RRP is £26.99 for 70cl (£108 for trade case of six). O So Drinks has brought three new premium spirits to market: elderflower gin, cranberry vodka and sloe sherry in 5cl, 20cl and

50cl bottles. The company gathers both the elderﬂower blossoms and the sloes from its own farm hedgerows. O Acre 637 is making its cider available nationally following a small-scale launch in Yorkshire at the end of last year. The 4.5% ABV cider is a blend of

Bluestone Brewing has launched Preseli Pils Lager– a light beer made with natural spring water ﬁltered down from the Preseli Hills. Available to the trade in 24x330ml bottles (£27.30+VAT).

rare heritage apples from a Herefordshire orchard which is hidden in an unmarked, secret acre known as No.637. The cider comes in 12x500ml cases. The trade price is £1.40-£1.50 per bottle, with an RRP of £2.95. O Cranes Drinks is looking to increase its retail listings for Cranes Liqueur, after recently launching into farm shops. Co-founders Ben and Dan Ritsema collaborated with a mixologist to develop the smooth cranberry and blood orange liqueur which is handcrafted in Cambridgeshire using

www.bluestonebrewing.co.uk

Apple County Cider Co has a new medium sweet cider in its range,

joining its two real fruit ciders made from freshly pressed rhubarb, and a raspberry infused cider. www.applecountycider.co.uk

cranberries from Wisconsin in the US, blood orange juice and orange rind. The RRP is £15 for the 34cl bottle (£8-9+VAT trade) which comes in a display box. www.fallenbrewing.co.uk www.sheppyscider.co.uk www.theﬁnefoodforager.co.uk www.celticmarches.com www.rubybluespirits.com www.sodrinks.co.uk www.acre637.co.uk www.drinkcranes.co.uk

Bad Co is relaunching its Slow Ride, Grapefruit Easy Ale for the summer, a 2.8% ABV light and refreshing brew that uses real grapefruit. Cases of 12x300ml bottles or 6x330ml 360deg opening cans.

www.wearebad.co

Vol.18 Issue 3 | April 2017

April 2017 | Vol.18 Issue 3

summer dining

product update A sparkling rosé – made from Pinot Noir using the assemblage method – and a Blanc de Noir sparkling wine are new from Lyme Bay Winery. The rosé comes from the Southcote Estate while the Blanc de Noir’s grapes were handpicked on October 2, 2014. The new wines will sit alongside the company’s award-winning Brut Reserve and Classic

Cuvée to complete a fourstrong range of English sparkling wines. O Greyfriars Vineyard will release three new wines in May, timed for summer drinking. Two are still whites from the 2016 vintage – a Pinot Gris and a Sauvignon Blanc. The Puttenham, Surrey, winemaker will

also release its maiden still rosé wine made from 100% Pinot Noir grapes. All three come in 75cl bottles (trade £8.50+VAT trade, RRP £14£15). O Four of The Chiltern Brewery’s permanent bottled beer range have been certiﬁed gluten-free. Monument Gold Pale Ale (3.8% ABV), John Hampden’s Golden Harvest Ale (4.8% ABV), 300’s Dark Old Ale (5% ABV) and Battle of Britain Old Ale (5% ABV). All retail from £2.60 per 500ml bottle, except Battle of

Britain which starts from £2.75. O Sloemotion’s No. 7 is a drink made in North Yorkshire, designed for summer parties and barbeques with the addition

of lemonade, fruit, herbs and ice. It is a gin-spirited blend of hedgerow, orchard and ﬁeld fruits together with hedgerow blossom and herbs. It is available to the trade in cases of six bottles at £10.95 a bottle (RRP £18.95).

West Berkshire Brewery has improved on its traditional recipe for Mister Swifts Pale Ale (4% ABV) with a new Hoprocket infuser, which allows more aroma from the mix of Fuggles and Goldings hops to shine through. RRP for 500ml bottles is £2.30 (trade £1.70). Sister brewery Renegade has just relaunched its India Session Ale with a new recipe, available in 330ml bottles (RRP £1.95, trade £1.56).

www.renegadebrewery.co.uk www.lymebaywinery.co.uk www.greyfriarsvineyard.co.uk www.chilternbrewery.co.uk www.sloemotion.com www.wbbrew.com

products in brief Knights Malvern Gold (6% ABV), which uses Yarlington Mill, Dabinett and Kingston Black apples, is now available in a 2.25l bag in box (£14.49 wholesale, RRP £5.99).

www.astonmanor.co.uk

Cottage Delight has added three new themed beer lines to its triple ﬁltered beers selection in its new Spring Summer Collection 2017: Photo Finish (5% ABV), Backhand Smash (4.8% ABV), and Hitting the Wall. All RRP £2.95

www.cottagedelight.co.uk

Gin round-up Shed 1 Distillery, Ulverston, which opened last October, launched Fancy Frolic gin in February. It joins Cuckold’s Revenge and Giggle in the Ginnel. All come in 50cl and 10cl bottles (RRP £35 and £12), as well as a presentation pack of 3x10cl bottles. O Raisthorpe Manor is using the chalk stream waters of the “Gypsey Race” for the company’s O

ﬁrst Raisthorpe Distilled Dry Yorkshire Gin and Raisthorpe Oak-Aged Yorkshire Dry Gin. Available in 70cl (RRP £39.00), 35cl (£18.00), 25cl (£15.00) and 5cl (£4.50) bottles. O Haven Distillery says its newly launched Lemon Verbena Sly Gin (£20+VAT per bottle), remains true to its London Dry style

with soft juniper notes up front followed by the delicate herbal complexity of lemon verbena. O Pothecary British Blended Gin will celebrate the ﬁrst anniversary of its formal launch this summer.

It is handcrafted in small batches at a micro distillery in Christchurch, Dorset. The RRP is from £39 for 50cl. O Rock Rose Gin from Dunnet Bay Distillers has a Summer Edition (RRP £37.50) featuring the same base botanicals as its main product but with extra summer botanicals to bring a light ﬂoral note to the gin, and lemon balm and clover.

Allendale Brewery has a new range of 330ml canned beers that use a variety of aromatic hops such as Galaxy and Mosaic to produce beers that are reminiscent of summer ﬂavours, such as passion fruit, citrus and peach.

Masons Yorkshire Gin, a small-batch gin created in the market town of Bedale, is produced alongside a tea and a lavender edition, as well as Masons Yorkshire Vodka. A new ﬂavour will be launched later this year. RRP for all 70cl bottles is £39.99 and £13.50 for 20cl. O Silent Pool Distillers has launched Albury Limited Release Strawberry & Gin Cordial (35cl, RRP £20). O Melissa Lemon Balm Gin is the ﬁrst in Warner Edwards’ Botanical Garden limited edition range in 70cl bottles (RRP £40). O McQueen Super Premium Dry Gin, launched in November, has undergone a makeover with a new head of wax. The trade price for the O

hand-crafted 50cl spirit starts from £19 plus VAT (RRP £35). O A smooth, aromatic gin with a subtle cucumber infusion comes hot from the stills at The English Drinks Company. It is available in 70cl bottles (40% ABV, RRP £35). O Salcombe Distilling Co has launched Salcombe Gin in 70cl bottles – made using 13 botanicals in accordance with the oneshot method, according to the London Dry standard. www.salcombegin.com www.englishdrinkscompany. co.uk www.shed1distillery.co.uk www.masonsyorkshiregin.com www.raisthorpemanor.com www.havendistillery.co.uk www.pothcarygin.co.uk www.dunnetbaydistillers. co.uk www.silentpooldistillers.com www.warneredwards.com www.mcqueengin.co.uk

www.allendalebrewery.com

I Love You Will U Marry Me is Thornbridge Brewery’s 4.5% strawberry blonde ale matured with a large number of strawberries (RRP £2.30 per bottle, trade price £1.40).

www. thornbridgebrewery. co.uk

Long Meadow Cider has made a presentation gift pack available which includes a bottle of Medium, Blossom Burst and a branded chalice glass (RRP £10-£12).

www.longmeadowcider.com

Vol.18 Issue 3 | April 2017

Made in the Shires Premium Ready to Drink Cocktails & Mulled Wines

Mulled Port

Rhubarb & Rosemary Sour

www. lindsaysstillroom.co.uk Email us today for a brochure at hello@lindsaysstillroom.co.uk or call 01773 550855 34

April 2017 | Vol.18 Issue 3

summer dining

product update Bimber Distillery, founded just over a year ago, has a six-strong 70cl range comprising London Dry Gin, Oak Aged Vodka and various fresh fruitinfused vodkas. The fruit-infused vodkas come in blackberry, cherry, and summer fruit (RRP £35). Both gins have an RRP of £36. O Charrington’s Drinks has signed with its ﬁrst national distributor, The O

Cress Co, to ensure wider availability of its sparkling craft ciders. Private Bin (dry) and Cryals Classic (medium) ciders are available in 330ml and 500ml (cases of 12 – RRP £2.95 and £3.95) or 750ml (cases of six – RRP £7.55). O Powderkeg believes it has the perfect summerdining beer, its Cut Loose pilsner with hints of lemon and lime from the Motueka hop. Good as an aperitif or with ﬁsh, and sticky barbecue and spicy foods. Available in 330ml bottle. The trade price is £1.33+ VAT. (RRP circa £2.30). O Lister’s has relaunched its range in a tieup with Battersea Dogs & Cats Home whereby it will give 5p to the charity from every bottle sold. Lister’s IPA (4.3% ABV) and Lister’s Golden Ale (4.1% ABV) come in 500ml bottles (trade £1.35, RRP £2.20).

Peak Ales of Chatworth has launched 6% ABV Peak IPA, described as a bold and hoppy traditional-style IPA with a modern citrus twist. It comes in cases of 12x500ml bottles. O Americanstyle India Pale Ale and Session New Zealand Pale Ale are Hawkshead Brewery’s ﬁrst two beers in cans. They come in 24x330ml, trade price: IPA £51.00 and New Zealand Pale Ale £38.33 (RRP: IPA £2.70 and New Zealand Pale Ale £2.10). O Himachal Cider claims to be the only authentic Indian cider available in the UK, handcrafted high in the Indian Himalayan foothills. It comes in a 650ml clear glass bottle (trade £19.20 for case of 12). O Sandford Orchards has repackaged its craft ciders, naturally fermented from 100% Devon cider apples. The company says the new look gives the range of coherent, premium feel and leverages the brand’s Devon provenance. Summer ciders include Devon Red, Devon Mist, Shaky Bridge and Fanny’s Bramble. O

www.sandfordorchards. co.uk www.charringtonsdrinks.com www.powderkegbeer.co.uk www.listersbrewery.co.uk www.peakales.co.uk www.hawksheadbrewery.co.uk www.himachalcider.co.uk www.bimberdistillery.co.uk

Mixers and mocktails ANDREW DON checks out the newest lines to complement your alcoholic drinks offer O Hill Farm Juice uses a red-fleshed apple with a fruity berry-like flavour for its limited edition Tickled Pink juice, which it says works well with Prosecco, Champagne, and gin. The trade price for a case of 24 bottles 250ml £16.25 (minimum order of five cases for free delivery). O Folkington’s now offers a range of six premium mixers, designed to

complement craft spirits, in 150ml mini-cans.The range includes tonic water and a lighter version with 33% less sugar, both of which are made with Indian quinine and botanical extracts to draw out the flavours in a wide variety of gin. The line-up also includes soda water, lemonade and bitter lemon as well as a dry ginger ale to complement darks spirits like whiskey and brandy. All come in fridge packs of 8x150ml cans (RRP £4.99). O Elderflower syrup (500ml, RRP £9.99) is the latest product to join the Blossoms Syrups range, distributed by The Cress Co. It was created because of demand for the Blossoms fruit syrups to be used in cocktails and mocktails instead of cordial. The syrup comes in 100ml bottles (RRP £5.99) and is also used for drizzling on yogurt, ice cream and desserts. O Lovely Drinks says its latest addition is the perfect ingredient for classic summer cocktails such as Cuba Libre and Long Island Ice Tea. Its handcrafted cola is ”a natural twist” on the classic soda – free from caffeine, artificial colouring and phosphoric

acid. It is made with real caramel and hand-blended botanicals including lime, lemon, cinnamon and nutmeg. Trade cases of 24x250ml glass bottles cost £18.95. O Fairtrade suppliers Lemonaid and ChariTea have linked with Our/London vodka to create a four-pack spirit and mixer collection. The mixers in the pack (RRP £29.99) include Lime Lemonaid – a low sugar, organic drink made with Mexican limes and Paraguayan cane sugar – and Blood Orange Lemonaid, made with Brazilian oranges and Sicilian blood oranges. It also features ChariTea’s a sparkling organic Fairtrade iced mate tea. O Franklin & Sons has launched Natural Indian Tonic Water, Natural Light Tonic Water, Lemonade and Soda in 150ml cans (RRP 69p). They will join its five all-natural soft drink flavours “with a twist”, including Sicilian Lemonade & English Elderflower with crushed Juniper and Cloudy Apple & Yorkshire Rhubarb with Cinnamon in 275ml bespoke bottles (RRP £1.39). The company also has a range of tonics and mixers (200ml, RRP £1.39), and three 750ml soft drink variants, including ginger beer & malted barley with a squeeze of lemon (RRP £3). O Belvoir Fruit Farms has added a new variety to its lightly sparkling Pressé range – Citrus Chardonnay (£9.85 per case 6x75cl bottle, RRP £2.29 per bottle). It is made using Chardonnay grape juice blended with citrus juice and with a touch of lemon thyme. Also new from the company are 25cl bottles and 330ml slimline cans for its Light range – Elderflower

products in brief

Ashridge Cider has created Organic Sparkling Elderﬂower Pressé in 33cl bottles which it recommends with gin or vodka. The RRP is £1.65-£1.75. The trade price is £21.60 for 24 bottles.

www.ashridgecider.co.uk

The new micro-brewed Virgil’s range, imported from the US by Empire Bespoke Foods, includes root beer, cream soda and black cherry cream soda, made using spices and herbs gathered from around the world.

www.empirebespokefoods.com

The London Essence Company’s mixers include Classic London tonic, grapefruit & rosemary tonic, bitter orange & elderﬂower tonic and ginger ale. The range is available in 200ml glass bottles (RRP £1.50). O

www.londonessenceco.com

The Preservation Society recommends its blackberry bramble sirop, made from local fruit steeped in local cider vinegar, for mocktails and cocktails. RRPs £4.75 and £7 for 100ml and 250ml.

www.thepreservationsociety. co.uk

Pressé Light, Raspberry Lemonade Light and new Orange & Mandarin Pressé Light (24cl only). www.hillfarmjuice.co.uk www.folkingtons.com www.blossomssyrup.co.uk www.lovelydrinks.co.uk www.lemon-aid.com www.charitea.com www.lemon-aid.com www.charitea.com www.belvoirfruitfarms.co.uk Vol.18 Issue 3 | April 2017

8 x 150ml Indian Tonic Water

NEW

8 x 150ml Indian Tonic Water (Perfectly Light)

8 x 150ml Ginger Ale

8 x 150ml Sicilian Lemonade

We are Dunnet Bay Distillers. Unsurprisingly we are located in the spectacular bay of Dunnet, where the freshest of air and the finest of water are in abundance. Our goal is to create spirits which reflect the Scottish way. We hand distil slowly, thoughtfully and passionately to create our exceptional products!

8 x 150ml Club Soda

www.dunnetbaydistillers.co.uk rockrosegin holygrassvodka

www.folkingtons.com

8 x 150ml Bitter Lemon

Dunnet Bay Distillery, Dunnet, Thurso, Scotland, KW14 8XD

TIS

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RARE APPLE CIDER THE TASTE OF HERITAGE

We lovingly produce Acre 637 on our own orchard hidden away on our traditional farm in rural Herefordshire.

Read our blog to find out why!

We carefully blend together a unique selection of rare heritage apples to make our cider.

www.vigoltd.com @VigoLtd

Call us on 01404 892100 to talk about your bottling, canning, kegging, bag-in-box & (bottle) labelling needs. Equipment Service Support

April 2017 | Vol.18 Issue 3

Itâ&#x20AC;&#x2122;s all very hush hush though, we keep our orchard hidden from prying eyes â&#x20AC;&#x201C; tucked away in an unmarked, secret acre: known only as No. #637.

Get in touch to talk about how we can help your business blossom: alison.white@farmcareltd.co.uk 07720095006

www.acre637.co.uk

Introducing our delicious

NEW

Strawberry & Mint Flavour

6 O'clock Gin

6 O'clock Damson Gin

6 O'clock Sloe Gin

Sweet Vermouth

Available in 330ml & 750ml glass bottles and 425ml PET

Strawberry & Mint Heartsease has been our family farm since 1903. We love great flavours and using our own spring water, we have blended this delicious Strawberry & Mint pressé for you. I hope you enjoy it!

www.6oclockgin.co.uk

www.radnorhills.co.uk

Lyme Bay Winery Botanical Wines

Benefiting from the bounty of Britain’s natural larder, our expertly-crafted, Country Wines are made with a contemporary edge.

01297 551355 E info@lymebaywinery.co.uk

@LymeBayWineLtd

/LymeBayWinery lymebaywinery.co.uk Vol.18 Issue 3 | April 2017

Prosecco and Chambourd Sorbet Bombe

Blue cheese and Welsh honey ice cream

summer dining

product update

Ice cream

products in brief Brymor, based in High Jervaulx, in Wensleydale, is welcoming the summer with a new vanilla Yorkshire ice cream made

ANDREW DON gets the scoop on the latest ﬂavours for your freezer Dartington Dairy has created ice cream to bleat for – made from milk that comes from its own herd of goats. It comes in Madagascan vanilla, dark Belgian

MiiRO claims to be the ﬁrst Magnum-style ice cream that is free from dairy, gluten, reﬁned sugar and soya, and suitable for vegans. It is available in Salted Caramel, Peanut Butter and Chocolate Hazelnut. MiiRO claims the texture equals the smoothness of dairy ice creams. The RRP per lolly is £2.49, and £6.49per multipack of three.

with milk from Holstein Friesian cows that it is buying locally. It comes in cases of six to the trade at £2.07 per 1l tub (RRP £3.50). www.yorkshire-icecream.co.uk

www.miiro.co.uk

chocolate, garden mint chocolate chip, gin, ederﬂower & honeycomb and salted caramel. Further ﬂavours will be created according to the season. For those willing to give goats a go, 125ml tubs carry a £2.50 RRP and 500ml, £6. Wholesale prices are £1.40 and £3.50. A 400ml tub is also available wholesale for £30. O Northern Bloc’s new Little Bloc range was developed with children in mind. Super Strawberry, Mega Mango and Crazy Chocolate (RRP £2.75; trade £28.80 ex VAT for a case of 24) were developed by chef

Manolo Imperatori, using Venezuelan cocoa. The ice cream is 100% natural, contains 90kcal per 100ml and is made without reﬁned sugar. Little Bloc joins more adult variants, such as chocolate & sea salt, ginger & caramel, black treacle, and chestnut & orange peel. O Lakenham Creamery will incorporate gooseberry & elderﬂower into this year’s Norfolk County Ice Cream range. Further specials will run

throughout the 2017 season following what it says was the success of spiced orange & cranberry for the 2016 Christmas period. One of the new specials will be a salted peanut butter ice cream. Lakenham will also update the packaging of its individual 130ml tubs. RRPs are £2 and £5.49 for 130ml and 500ml tubs respectively. O Minioti is poised to launch its new branding this month for its no-addedsugar Jersey ice creams,

Bee me, which offers a range of frozen yogurt and Italian-style gelato, has launched Italian

which also contain live cultures and is sweetened with stevia. It says it has made two of the variants – vanilla and chocolate with chocolate swirls – creamier than before, while its strawberry variety is made with real fruit. The ice creams come in a variety of sizes, including small individual 125ml pots (RRP from £2.15), 500ml (RRP £2.15) and 4.5l Napoli trays. O Naturally Coconuts claims to have the only organic, vegan rum & raisin ice cream on the market in the UK. The compnay’s vegan ice creams are sweetened with unrefined organic coconut sugar and packed with “superfoods”. It uses raw cacao for its raw chocolate flavour, while coconut caramel uses the natural caramel flavour of coconut sugar. Mint choc chip is flavoured with peppermint

Pistachio and Vanilla Brownie (RRP £2.50-2.95 and trade price 95p). www.beeme.co.uk

oil, coloured with spirulina and laced with raw-cacao chocolate chips. The range also features Sumptuous Strawberry and Creamy varieties. They are available in cases of 12x110ml pots (trade £16.20, RRP £2.99 per unit) and 6x500ml pots (trade £18.96, RRP £6.99 per unit).

Newly rebranded Holdens & Co new summer ﬂavours include Limoncello Sorbet, Malted Milk and seasonal Pie-Screams. It offers a range of retail tubs (trade prices from £1.35+VAT) as well as 5-litre Napolis (£16.95+VAT)

www.holdensandco.com

Caroline’s Dairy of West Sussex has lined up its summer ice cream menu comprising passion fruit, coconut and pistachio, available in 500ml pots (RRP £495).

www.dartingtondairy.com www.northern-bloc.com www.lakenhamcreamery.co.uk www.minioti.com www.naturallycoconuts.com

www.carlinesdairy.co.uk

Vol.18 Issue 3 | April 2017

summer dining

product update

products in brief O Pistacchio Speciale and salted caramel chocolate brownie peanut butter gelato are the latest ﬂavours to be introduced into the wholesale

Coppa della Maga has revealed plans to expand its new dairy-free range, which uses coconut milk and coconut cream instead of dairy. Coconut & strawberry sorbet, topped with roasted coconut flakes and crushed strawberry pieces is the first of the planned new range which has 0.2g of sugar per 100g. It is sold in 125ml retail tubs (RRP £2.39-£2.80) in cases of 12 units. O New Forest Ice Cream has packaged its Lotus Caramelised Biscoff flavour ice cream in 120ml single portion tubs, which come O

with a spoon-in-lid design for on-the-go eating. The ice cream is made to a traditional recipe with fresh milk, rich double cream and infused with a swirl of Lotus Biscoff spread. The trade price for a case of 24 is £17.22 and RRP per tub is £1.50. O Ice creams and sorbets come in an increasingly sophisticated range of ﬂavours and none more so than Il Gelato di Ariela’s avocado sorbet. It is made with water but the fats of the avocados give it a creamy texture, with lemon juice and salt added.

April 2017 | Vol.18 Issue 3

It comes in 500ml (RRP £7.95. trade £3.10) and 120ml tubs (RRP £3.59, trade, £1.45) and is also available for counters in Napolis of various sizes. O Simply Ice Cream has teamed up with the Fudge Kitchen to create a Peanut Brittle ﬂavoured ice cream which will launch in time for summer. The sweet toffee and salty peanut concoction is made by hand in small

batches using only “natural” ingredients. It will be available in 120ml (RRP £2) and 500ml tubs (RRP £4.99). Other ice creams Simply Ice Cream produces include Heavenly Honeycomb, Divine Chocolate, Sublime Strawberry, and Dreamy Vanilla. The company is renowned for its ability to make bespoke flavours (minimum ordered required), such as Turkish Delight, Fig & Honey, and Mandarin, Lime & Basil. O Pip Organic has diversified from its juice and smoothie roots into Fruity Ice Squeezers (105ml) and Fruit Ice Lollies (40ml) aimed at the children of healthconscious parents. They claim to contain no added sugar, sweeteners, preservatives, additives, flavourings, concentrates or “any other nasties”. The Pip Organicbranded products come in apple, berry and tropical (RRP £1.50-£1.80), flavours in cases of 24 for the Fruity

Ice Squeezers and cases of 40 for the Fruit Ice Lollies O Sloshed Sorbets make their debut this spring, featuring gin & tonic with lime, blackberry & lemon, strawberry & elderﬂower, and cucumber & mint. Plans are afoot to add damson & sloe gin and rhubarb &

range from Giovanni’s Downtown Gelato. Both are available in 2.5-, 5- and 6-litre Napolis. Prices from £5/litre. www.giovannisgelato.co.uk

ginger ﬂavours. Each sorbet contains half a shot of 58 Gin. Trade prices start at £2.50 for 120ml (RRP £4.50). www.coppadellamaga.co.uk www.newforesticecreamltd.co.uk www.ilgelatodiariela.com www.simplyicecream.co.uk www.piporganic.com www.sloshedsorbets.co.uk

O Yorvale Ice Cream is preparing for an exciting summer with new product launches, including gin & elderﬂower sorbet and – its rising star from 2016 – salted caramel. Yorvale now offers more than 35 ﬂavours in a variety of retail and catering pack sizes

www.yorvale.co.uk O Lickalix has unveiled ﬁve new lolly ﬂavours in multipack and impulse formats. Simply Chocolate, strawberry banana, Caribbean Twist, Mango Raspberry Swirl and strawberry lemonade are all made by hand using real fruit and all-natural and organic ingredients (no concentrates, stabilisers, or additives).

www.lickalix.com

Purbeck’s Salted Maple Ice Cream will be available in 500ml tubs this summer. It is made with 100% Pure Canadian Maple Syrup and includes a “twist” of Cornish sea salt (RRP £5.50, trade £19.85 ex VAT 6x500ml).

O Speakeasy has added a touch of the exotic to its alcohol infused ice-cream range. New ﬂavours include spiced rum and gin, made using Ableforth’s Rumbullion and Bathtub Gin respectively. RRPs are £2.75 for 120ml tubs (£1.75 trade inc VAT) and £5.99 for 500ml tubs (£4 trade).

www.purbeckicecream.co.uk

www.speakeasyicecreams.com

Premium, handcrafted ice cream and sorbet An exciting range of ďŹ&#x201A;avours inspired by travels around East Asia Great Taste winners 4 years running Lovingly created using only the best ingredients As seen on BBCâ&#x20AC;&#x2122;s Dragonâ&#x20AC;&#x2122;s Den Contact us: hello@yeekwan.com 0114 327 7949

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Antonio Carluccio CAFĂ&#x2030; QUALITY FOOD AND DRINK

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2015

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Banana & Caramello

Raspberry Sorbet

Golden Fork Winning, Northumbrian icecream with an Italian twist

HIGHLY COMMENDED

Available now from Ocado & other ďŹ ne retailers

Consistent winners since 2011

The Old Chandlery, Coquet Street, Amble, Northumberland NE65 0DJ Opening Hours: 10am â&#x20AC;&#x201C; Early Evening 7 days a week e: hello@spurreli.com t: 01665 710890 w: www.spurreli.com

Sicilian Pistacchio Ice Cream Vol.18 Issue 3 | April 2017

Est. 1921

LAKENHAM CREAMERY Specialist Ice Cream Makers

Aimed at the discerning palate these deliciously smooth, alcohol infused ice creams are perfect to eat on their own or to pair with any dessert. Each tub has its own unique style and identity, showcasing its co-branded drinks partner. Exciting new flavours include: Spiced Rum with Ableforth’s Rumbullion! as the centrepiece and Ramos Gin, inspired by the legendary Ramos Gin Fizz, showcasing Ableforth’s Bathtub Gin. We have more partnerships in the pipeline too.

LAUNCHING

APRIL 2017

Go on, lose your prohibition! 01622 831597 | info@speakeasyicecreams.com

www.lakenhamcreamery.co.uk

@speakeasyices

Speakeasy Ice Creams

* Ableforth’s, Rumbullion!, Bathtub Gin and the coarse brown paper wrap are trade marks of Atom Supplies Limited and are used under licence from Atom Supplies Limited

D E OW AN H SH E TT I M A DEL J49 CO US & D E P N SE O TA SH S N RM O

villagedairy.co.uk llaethyllan.co.uk TEL: 01745 540 256

LOVINGLY MADE BY THE ROBERTS FAMILY

ON THEIR FARM IN WALES

April 2017 | Vol.18 Issue 3

summer dining

product update

Kitchen & tableware

Well-chosen tableware and accessories can help anchor your summer food and drink displays as well as giving extra high-margin sales. BRIDGET COWAN suggests a few stylish ideas for 2017. Hand-painted images of happy, healthy hens roaming free decorate the new summer line called Edda from IHR (Ideal Home Range). It includes gifting and treats such as trays and oven-gloves, and napkins – for cocktails or lunch – which are printed with water-based colours on FSC accredited paper and are 100% biodegradable. Trade prices start at £5.90 for the oven gloves, £7.85 for the melamine tray and the lunch napkins are trade £1.49 for a pack of 12.

Classy glass for premium gins With the gin craze showing no sign of abating, glassware distributor The DRH Collection has added four gin glasses to the Fizz range it ﬁrst introduced in 2013. The glasses, from Anton Studio Designs, combine ‘jewel’ colours with bubbles sealed within the glass. They’re styled on Continental

from Churchill. The hand illustrated designs combine a bright colour palette with ditzy dashes and fun ﬂorals to brighten summertime meals. The new range includes a twopiece dinner set, plates, bowls, mugs and gift sets, with RRPs from £6.50£20.00. O An apron can reveal your customers’ cooking styles,

‘copa’ or gin glasses, says DRH director Michael Holmes, and despite their delicate appearance will hold up to 700ml, with plenty of room for ice and garnishes. “The wide bowl enhances the aromas of the gin and really open up the ﬂavours,” says Holmes, “while the stem enables you to hold your drink without warming the bowl.” www.thedrhcollection.com

from a classic calm cook to cool hipster chef. This summer the new Food for Thought range from Cooksmart includes a

Sorted for the summer The sun and ﬂowers of the Cornish coastline are the inspiration behind the new Harbour Sands collection

The new Nordic collection of kitchen storage from T&G is a versatile collection for organising a table, dresser or counter top. With simple clean lines and functionality the range, made from acacia wood, comes in a natural or white ﬁnish. The mini crate, medium crate, deep tray, table caddy, cutlery box, table trug and extra large cutlery tray are suitable for everyday use, decorating the kitchen or as a gift. RRP from £9.99 to £49.99. www.tg-woodware.com

vintage chic apron in a dreamy, neutral colour palate, with a modest £7.99 RRP. At the other end of the price scale, from Dutch company Witloft, there’s a different take on a kitchen classic with its super-premium handmade leather aprons. Aimed at those who consider themselves in charge of the grill or a barista in the making,

the aprons are made from high quality vegetable tanned saddle leather, which means they should age well with time and wear. Leather aprons start at £70 for trade, RRP £139.95. O The pastel colours of the new terracotta ceramic range from Divine Distribution were

chosen with long, mellow lunches in mind. Handmade in southern Spain, the inside of each jug and bowl is glazed and then the exterior is half dipped in fresh heritage shades to create the partially covered rustic ﬁnish. Suitable for the oven and microwave, the jugs and bowls can dishwashed. RRPs for the jugs range from £12.99 to £34.00. www.ihr.eu www.churchillchina.biz www.cooksmart.co.uk www.wit-loft.com www.divinedeli.com Vol.18 Issue 3 | April 2017

Monday 26 June 10am-4pm Tuesday 27 June 10am-4pm Hall 2, Yorkshire Event Centre HG2 8QZ

All good things come in small packages

Featuring this year: • Feed the Dragon: producers pitch to big-name food buyers • Cracking Christmas: workshop for retailers wanting to maximise sales • Expert advice & support from the Guild of Fine Food • Great Taste: sample awardwinning food & drink • FineFoodLive! Theatre: demos & tutored tastings

Who should attend: Buyers from delis, farm shops, food halls, garden centres Chefs, pubs, restaurant and hotel owners, café and coffee shops Butchers, bakers, grocers and gift shop owners

Harrogate Fine Food Show combines both first-time and established brands. As a visitor you will meet new producers and taste exciting new products that will have never been seen before at a food trade show. Exhibitors can enjoy meeting new customers from retail and food service sectors, as well as buyers from well-established food halls and farm shops across the UK.

“

There is so much innovation in food and drink across the UK, so the show plays an important role in getting new products in front of buyers.

”

Adrian Boswell, Selfridges & Co

“

We’ve been coming to Harrogate Fine Food Show for many years and that says it all really. We come because it works for our business.

”

Felicity Hall, Bramley and Gage

To exhibit at Harrogate Fine Food Show 2017 contact Sally Coley on 01747 825200 Register for your free visitor ticket at www.gff.co.uk/harrogate Easy access and free parking for both exhibitors and visitors. Under 18s will not be admitted. Students by prior arrangement only.

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EMAIL: nick.wild@innavisions.com Vol.18 Issue 3 | April 2017

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April 2017 | Vol.18 Issue 3

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shelf talk Tyrrells-backed Lisa’s launches organic crisps packs, promotions, people

what's new...

Italian pasta brand Garofalo has improved its distribution into farm

By MICHAEL LANE

A new brand of Germanmade hand-cooked crisps has launched in the UK after it was purchased by Tyrrells last year. Sporting the tag-line “Crisps with Altitude”, the four-strong Lisa’s Organic Craft Crisps range is made in the foothills of the Alps using Biolandcertiﬁed organic potatoes, which gives each crisp a yellow hue. Alpine rock salt, Alpine salt & vinegar, emmental & onion and mixed Alpine herb are all made using local ingredients. The crisps made their UK debut in Whole Foods Market and are now available to independent retailers across the country. All four ﬂavours come in both 40g and 140g bags, with RRPs of £0.99p and £2.49 respectively.

shops and delis by signing up with Bristol-based wholesaler Holleys Fine Foods and online supplier Gustalia. www.pastagarofalo.it

German-made organic brand Lisa’s is debuting in the UK with four ﬂavours

Commenting on the Lisa’s launch, brand manager Julie Davies said; “ ‘Organic’ and ‘Craft’ are exciting trends right now and the Lisa’s range allows us to bring a unique proposition to the UK snacks category. “Made with incredible ingredients and hand cooked to a perfect crisp, we’re excited to create a

craft crisp movement to complement the surge in interest in other craft products such as ales and gins”. The subject of several buy-outs itself, Tyrrells acquired Lisa’s manufacturer Aroma Snack Foods in May 2016 for an undisclosed sum with the intention of launching the brand in the UK. At the time of the

purchase, Tyrrells CEO David Milner told FFD that the Lisa’s brand would be pitched as “premium” and draw organic enthusiasts into the crisp market rather than dilute sales of Tyrrells lines. Tyrrells is currently owned by US ﬁrm Amplify Snacks which bought the business from Investcorp in August 2016. www.lisascrisps.co.uk

Fairfields already flying with on-the-go stackable sharing boxes Fairfields Farm has launched a new compact on-the-go format that it is aiming at retailers, airlines and pubs. Fairfields To Go, which has already been signed up by Finnair, features a 40g bag of crisps inside a stackable cardboard carton. The new packaging (RRP £1.20-£2) will be available across the Essex-based producer’s range of hand-cooked crisps, tortillas and Lentil Bites. The boxes are designed to be opened and used to serve the crisps for ease of sharing. “We've considered stackability and size to ensure spaceefficiency,” said Robert Strathern, co-founder of Fairfields Farm. “We feel that airlines in particular will see the advantage of

Roly’s Fudge has unveiled new limited edition gold wrapping paper, marking the brand’s 30th anniversary, for its 300g and 600g boxes. Prices for bulk wholesale orders start at £4.50+VAT per unit. Billed as “hot enough to bring tears to a Mexican’s eyes”, Hot Habanero jam is the latest condiment from Tracklements.

them as they can hold 25% more of our boxes in their atlas trolleys than any other brand, whilst retailers can stack them up on the shelf and merchandise more boxes than they could bags of crisps.” www.fairﬁeldsfarmcrisps.co.uk

Available from this month in cases of 6x250g jars. www.tracklements.co.uk

Fledgling Devon seaweed business Ebb Tides has developed Ocean Spice – a blend of Devon dulse and a Moroccan-style spice mix, which can be uses as a dry rub for meat or added to soups and stews. www.ebbtides.co.uk

Tea merchant and coffee roaster SD Bell & Co has launched its ﬁrst in a line of Nespresso-compatible coffee capsules. The Signature roast, Barista 1887, a nod to the 130 year-old company’s founding date, is a Brazilian Santos Arabica ‘City’ roast, with nutty, dark chocolate notes. SD Bell expects the 40 capsule pack (RRP £15) to be its best seller and plans to add other varieties to the capsule range soon. www.sdbellsteacoffee.com

Looking for suppliers accredited by the Guild of Fine Food? Follow the logo

Vol.18 Issue 3 | April 2017

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deans.co.uk

shelf talk

packs, promotions, people

chef’s selection

New beasts and awards for Image on Food Gingerbread specialist Image on Food has passed its British Retail Consortium (BRC) audit with ﬂying colours and added a number of dinosaurs to its menagerie of biscuit designs. The hand-iced Assorted Dinosaurs range is supplied in retail-ready counter display units of 18 (9 green, 9 pink) individually cellophane-wrapped biscuits. The biscuits have been created to appeal both to children and to the “young at heart”.

FOOD WRITER CLARE HARGREAVES INTERVIEWS TOP BRITISH CHEFS ABOUT THEIR FAVOURITE STORECUPBOARD PRODUCTS

The Shropshire-based business’s production facility was recently audited by the BRC and was awarded AA status – the highest grade possible – for food safety, site standards and personnel. Now celebrating its 30th year in operation, Image on Food makes more than 50 tonnes of gingerbread a year, employs over 50 local staff, and provides novelties for coffee shops, farm shops, delicatessens and tourist attractions across the country.

Simon Hicks

Head chef, Lord Crewe Arms, Blanchland, Northumberland Born in Keith, rural South Australia in 1974, Simon developed a pan-Asian approach to food while working at the Sofitel in Melbourne. Arriving in 2005, his first job in the UK was at Prestonfield House in Edinburgh. He then moved to Scott’s in London, working under chef director Tim Hughes, before joining Hix Soho as a sous chef and later as head chef. He has run the kitchen at the Lord Crewe Arms since 2014. www.lordcrewearmsblanchland.co.uk

www.imageonfood.co.uk

Gilchesters Organics flours These stoneground flours have fantastic flavour. They’re made from heritage grains that are grown and milled in Northumberland just a few miles from here so we buy them direct from the mill. They keep a chef on his/her toes as you need to adjust the recipe every time – each bag of flour is different. We use the Farmhouse Brown Strong Wheat flour, the Wholemeal Spelt, and the Devon-grown Rye, in our sourdoughs. Big and bold, the flour is great for breads. www.gilchesters.com

Geo Watkins anchovy essence This famous sauce is fantastic in a tuna mayonnaise, served with Dorset veal – it really brings it to life. It’s also a classic ingredient in potted shrimps, something I learned when I worked at Scott’s for Caprice Holdings. We folded melted butter through the shrimps and added a dollop of this sauce as a ‘secret’ ingredient – far better than putting clariﬁed butter on the top. This is one of those ingredients that’s always in my storecupboard. www.wellocks.co.uk

what’s new... Mexican food supplier and manufacturer Cool Chile Co has updated its coloured packaging, logo and website. The logo retains the company’s Aztec snake motif but has been simpliﬁed for ease of recognition, while several packaging formats have been changed. Meal kits will now come in ice cream style tubs and tortilla packs will feature a window showing the product inside.

Truffle Hunter black truffle mustard This is, of course, a luxury product but it’s another one that I’d never be without. Made from mild Dijon mustard infused with European black summer truffles, it has the knack of making the ordinary extraordinary. Take a basic steak, for instance, put a dollop of this mustard on top and you have a restaurant dish. It’s perfect for a Sunday barbecue when you want easy-but-impressive entertaining. We use it in the restaurant too, after all there’s little point in reinventing the wheel. We buy a kilo tub at a time from Wellocks. I also use the mustard in our creamed onion tart starter. www.trufflehunter.co.uk Baron Pouget’s Oxford Sauce This amazing table sauce is a bit like how HP sauce should be – nice and spicy. It is said to have come into being by accident when its maker misread the decimal point on the chilli content, so it’s pretty hot. It’s a true chef indulgence. At Hix Soho we mixed it with orange juice and served it with duck – it adds spice to the duck, and a hint of something that you think must be oriental but is actually British. It’s also brilliant in mayonnaise, or poured on a poached egg. www.oxfordfinefood.com

www.coolchile.co.uk

Fudge Kitchen has developed a sugarfree peanut brittle (150g, RRP £5.99). It is made using Zùsto, a sugar substitute with a quarter of the calories of sugar and low glycemic content. So, it should appeal to both diabetics and the health-conscious. www.fudegkitchen.co.uk

Peanut & pumpkin and peanut & coconut varieties are the latest varieties to join Meridian Foods nut bar range. The 40g bars (RRP £1.19) – which feature Meridian’s popular peanut butter – are both dairy-, soya- and gluten-free as well as suitable for vegans. www.meridianfoods.co.uk

Shorrocks Cheese Lancashire Bomb This cracking little cheese, made by the Shorrock family in Goosnargh in Lancashire, is always on our cheeseboard. The bombs are matured over two years, creating a creamy and full-ﬂavoured taste and texture, and they also make a Vintage Gold which is matured an extra year. I’m Australian so it reminds me of tangy Tasmanian cheddar. It is deﬁnitely an eating cheese, rather than a cooking one. In the restaurant we use it in a salad with Wye Valley asparagus and Isle of Wight tomatoes. It’s also superb with Opies pickled walnuts as a canapé. www.lancashirebombs.co.uk

Looking for suppliers accredited by the Guild of Fine Food? Follow the logo

Vol.18 Issue 3 | April 2017

Kent’s Kitchen stockpots make winter cooking easier and tastier. The stockpot range includes beef, chicken and vegetable that all add a great depth of ﬂavour to home-made dishes. Just pop these clever gel stocks straight into soups, stews or casseroles or dissolve in water to add to risottos. All stockpots are GLUTEN FREE!

A very hard 18 month farmhouse cheese which has a distinctive nuttiness in flavour and made with a vegetarian rennet.

Visit www.kentskitchen.co.uk, email emma@kentskitchen.co.uk or call 07966 888240

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April 2017 | Vol.18 Issue 3

Entry is free for trade buyers. Call 01934 733456 or register online. Stands are selling fast – to enquire 01934 733433.

shelf talk

packs, promotions, people

what’s trending NICK BAINES KEEPS YOU UP-TO-DATE WITH THE NEWEST DISHES, FLAVOURS AND INNOVATION IN FOOD AND DRINK Cold brew 2.0 Yet another wave of speciality coffee is upon us, but this time attention is being given to cold brew. At Clerkenwell’s Workshop, cold brew is being partnered with gin and tonic and cocktails are being made by extracting coffee through bourbon instead of water. Meanwhile, up in Edinburgh, Brew Lab have seen a 400% increase in their nitro cold brew (pictured) over the past year. The drink has a creamy stout-like consistency and head thanks to the infusion of nitrogen gas. Currently selling throughout Scotland, the company plan to reach further afield into England later this year. Don’t throw that away… Selfridges hosted a month-long popup called WastED where a menu was created focusing on the forgotten and unloved bits of food trim. New York chef Dan Barber breathed new life into waste items such as fried salmon skin, marinated and shaved lettuce stubs, and a burger made from beetroot pulp. This focus on utilising food scraps is tipped to be big in 2017 and is finding its way into bars too. Trash Tiki is a pop-up bar and consultancy service that focuses on reducing the organic waste of cocktail bars. Used coffee grounds, tomato vines and avocado stones all make an appearance. Koji Koji is the special mould used in several umami-rich Japanese products including sake, miso and soy sauce. However, shio koji, a product made from rice inoculated with this special mould is being used as a seasoning to enhance everything from roasted chicken to pan-fried salmon. Shio koji can be found in 200g pouches from Japanese wholesalers like sushisushi.co.uk and if you’re already on the fermentation bandwagon, you’ll find uses for it in a range of pickles and tenderising marinades. The embracing of meat-free cuisines Vegetables have become quite significant in high-end restaurants, with chefs now getting all misty eyed about heritage cauliflowers, instead of traditional breeds of pig. But the culinary infatuation with vegetables is being seen at all price points and many meat-free cuisines are getting some serious attention. Ital Fresh in Liverpool is based around the Rastafarian cuisine Ital and serves mango curry peas and jerk spiced cauli-wings, while Manchester’s Bundobust (pictured) specialises in the vegetarian fare of the Indian state of Gujarat, knocking out highly praised masala dosas, tarka dahls and kachumber sambharo.

Cottage Delight goes to print Cottage Delight has launched a free newspaper to inspire consumers visiting Cottage Delight stockists. The 12-page Summer Delights will be available from April and is ﬁlled with recipe ideas and food pairings. Marketing manager Chloe Challinor said: “Cottage Delight is always looking for new ways that we can support the independent trade and the newspaper is just another way that we can communicate the product knowledge of our team and support the merchandising programmes, in-store tastings and free POS that we offer to all retailers.

New to the UK is Pellini coffee. As well as bags of ground and whole bean coffee, the premium espresso specialist now offers its range in Nespresso-compatible pods, in packs of 10 and 30 individual pods. Available through online wholesaler Gustalia, Pellini offers a variety of Arabica coffees, including organic and decaff blends.

www.cottagedelight.co.uk

www.pellinicaffe.com

How do you take your coffee?

Lavolio launches sweet Lovelies Fondant Lovelies in six ﬂavours are the latest creation from boutique Italian confectioner Lavolio. Every box (priced at £6) of soft sweets contains a

mix of orange, raspberry, lemon, almond, pear and violet ﬂavours, all of which are handcrafted using all-natural ingredients and essential oils.

Following Lavolio’s secret recipe, it takes 21 hours to make Fondant Lovelies, which can be both a teatime or an after-dinner treat. www.lavolio.com

Peas and beans get a Just roasting BY MICHAEL LANE

Staffordshire’s Just Crisps is targeting the healthy eating market with the launch of three new roasted products, made from beans and peas, to sit

alongside its range of potato crisps. Wasabi ﬂavour Just Peas and Just Beans – available in sweet chilli and sea salt ﬂavours – are made with British green split peas and

British fava beans respectively. Like Just Crisps, all of these new lines are roasted in the cold pressed rapeseed oil made by sister business Just Oil. The bean and pea lines come in 50g pouches and 1kg catering bags. The company said its new products are different from other snacks in the market because they are high in ﬁbre and protein, nut-free and low in fat. Just’s rapeseed oil is said to contain half the saturated fat of olive oil and 35% lower in it than sunﬂower oils used to cook other brands of potato crisp. www.justcrisps.co.uk

Looking for suppliers accredited by the Guild of Fine Food? Follow the logo

Vol.18 Issue 3 | April 2017

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shelf talk Lucinda La Velle, whose grandparents moved to Millets Farm in the 1950s. She is now joint site manager with brother Ben Carter.

Managing a maze of attractions With an ever-widening offer stretching from its pioneering maize maze to Wimbledon tennis teas, family-owned Millets Farm Centre has all the advantages – and all the management challenges – of a highly diversiﬁed operation

he doesn’t look it, but Lucinda La Velle admits to feeling a bit frazzled when we sit down in the Farmhouse Kitchen restaurant at Millets Farm Centre to talk about her family’s third-generation business. La Velle has just emerged from the Centre ofﬁce and whizzed behind the café counter to rustle up a very competent cappuccino – just one sign of the multi-tasking she and brother Ben Carter have to undertake in their shared role of site manager. “We both have that job title, but we’re really general dogsbodies,” she says, not entirely in jest. Like anyone brought up in a family business, she’s been mucking in with everything from bag-packing to trolley collection since her school days.

April 2017 | Vol.18 Issue 3

Now, she is as likely to be found clearing tables in the café-restaurant as attending to the ﬁnancial or HR duties that are more in her ‘ofﬁcial’ line of work. “At Christmas I’ll spend quite a lot of time behind the deli counter, wrapping cheese,” she tells me. The role has become more of a beast, she says, as new elements – from an ice cream parlour to summer barbecues – are steadily added to

Deli of the Month INTERVIEW BY MICK WHITWORTH

what is far from being a simple farm shop operation. Despite the presence of events manager Jo Kent and site development manager Daren Fisher, it is stilll a monster to manage. “Although we have department managers who can run their section to a high standard, you need people who can move between them and oversee things. Particularly in the summer, we’re getting pulled more and more in all directions.” Based near the village of Frilford, a few miles from Oxford, today’s Farm Centre began life as a pick-your-own strawberry shed on the family farm. La Velle’s grandparents, John and Christine Carter, bought Millets Farm in 1952 and ran it for many years as a mixed dairy and arable operation. “Then my father and uncle [Nigel and Tony Carter] got involved,” she says, “and brought the business to where it is today.” Pick-your-own was developed in the 1970s. The original shed eventually became a shop and café,

and then 25 years ago the current farm shop building was erected, and it remains the ﬁnancial core of the Farm Centre. The farm is still productive, but the cattle have gone and the focus today is very much on fruit and veg – contributing to a fresh produce section in the shop that represents 25% of sales. But bolt-on attractions have always been important at a site

deli of the month attractions O Farmhouse O Limbrick’s

Kitchen café restaurant/function

space cream parlour O Summer barbecues O Maize maze O Pick-your-own O Children’s play area O Animal walkway O Carousel/merry-go-round O Woodland walk O Frosts Garden Cente (tenant) O Beauty salon (tenant) O Falconry centre (tenant) O Clock and mirror shop (tenant) O Ice

must-stocks O Millets’ O Wessex

own hot cross buns Mill strong bread

ﬂour Batholomew cows’ milk cheese O Border Biscuits dark chocolate gingers O Wookey Hole cheddar O Mrs Darlington’s Legendary Lemon Curd O Well Preserved Oxford marmalade O The Fine Cheese Company extra virgin olive oil & sea salt crackers O Shaken Oak Old Hooky beer mustard O Cotswold set honey O Toppings pickle & Wensleydale topped pie O Hook Norton Hooky Gold pale ale O Auntie Caroline’s Cheek Burning Chilli Chutney O St

All the Farm Centre’s events and attractions are designed to drive footfall in the core farm shop

that is nowadays a coach-party destination. Notably, in 1998 Millets opened what La Velle says was the UK’s ﬁrst maize maze – a giant with over a mile of pathways that won it a Guinness World Record. Great publicity, of course, but she adds: “The next year we scaled it back, because people didn’t want to be in there for two hours!” The list of on-site attractions nowadays ranges from a falconry centre, beauty salon and clock and mirror shop, all operated by tenants, to a children’s play area and farm animal walk-way. The calendar of events at Millets is impressive, from hosting MGB car owners’ rallies to storytelling sessions for kids and, in June, “tennis & tea” afternoons, allowing customers to watch Wimbledon on a big screen while indulging in a tennis-themed tea. Ultimately, these are all about pushing more money through the tills, and it’s seen as important they don’t distrupt normal trade. “Our events are

always about benefiting retail first,” says La Velle. “We’re mindful of not putting off regular food shoppers by making ourselves too busy. When it comes to driving footfall, Millets has also benefited hugely from a long-standing tie-up with Frosts Garden Centres, a small, family-owned chain that has been a tenant at Millets for decades. The two work closely to ensure their offers are complementary. “We’re very lucky to have Frosts as our partners,” La Velle says. “They put a lot of investment into our site.” The Carter family was fortunate to have diversified into PYO and retailing in the 1970s, as it made the decision to quit dairy production less painful than for others who faced the dual catastrophes of BSE and foot-and-mouth. “We were very lucky we had the retail operation,” she says.

“No matter how much you love something, you can’t afford to have it dragging down the rest of the business.” It’s a little unusual, La Velle points out, for a farm shop to develop around a fruit & veg offer, rather than beef, pork or lamb. That’s the main reason why, for many years, the butchery counter was let out as a concession. But six years ago it was taken in-house, giving Millets more control over this key category. “We do feel that being able to set the same standards across the board is helpful,” La Velle says. The same principle led to another change in January 2016 when the Farmhouse Kitchen, previously tenanted, was also taken in-house. With 160 covers inside, many more outside in summer, and up to 30 staff at peak season, it has brought new management challenges but

It’s about saying, ‘That product is going there because that’s where it works best for the customer, as part of a holistic offer’

also some major beneﬁts. “Running it ourselves enables us to give the same provenance message across the site, and that has been great,” she says. “We already have four bakers making bread for the shop, and now customers are served the same bread in the café – not a Warburton’s loaf. It doesn’t sit well for customers to be told they can’t have the same products they’ve seen in the shop because ’it’s nothing to do with us’.” Now, sausages and burgers made in the butchery department, quiches made behind the deli counter or cakes produced in the large on-site bakery are all available in the café, while soups or patés made in the restaurant will migrate back to the shop. “There’s a fair amount of interbusiness number-crunching going on,” La Velle says. With each department manager naturally focused on their own targets, this inter-trading needs clear ground-rules, so the various production kitchens are paid at a ﬁxed 40% discount to the retail price. The Farmhouse Kitchen or the Vol.18 Issue 3 | April 2017

New to the Market, Protong is a family business specialising in the production of great tasting Grass Fed Beef Biltong and Drywors (beef sticks). A great amount of time has been devoted to developing our Biltong to cater for both the Health and Fitness industry that enjoy clean grass fed beef biltong with no added preservatives, MSG, Gluten or Sugar as well as producing the traditional tasting “Safari” range of Biltong which is enjoyed throughout Southern Africa and ideal for display in Delicatessens. We are continuously developing our product range with brand new – never seen before “Nuts about Biltong” in a jar and new and exciting product development in ƋĘå ĀĹ±Ĭ ŞĘ±ŸåŸ Ņü ƋåŸƋĜĹčţ We are excited to talk to folks who would be interested in stocking our Biltong in their Deli, Gym, Supermarket or Pub (to name just a few establishments where our Biltong is going down a treat)

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April 2017 | Vol.18 Issue 3

shelf talk

deli of the month

upstairs Limbrick’s restaurant, which serves Sunday lunches and doubles as a function space, might be able to buy cheaper from outside suppliers, but the shop’s butchery and bakery benefit from a good ’wholesale’ margin, so it balances out. The main thing, says La Velle, is to focus on the customer experience. For example, the shop might want to keep a stock of bread rolls on-shelf, but if the restaurant runs out of rolls to go with soup then that’s where they must go. “It’s about saying, ’That product is going there because that’s where it works best for the customer, as part of a holistic offer’.” Raised in the family business, La Velle talks retail with far more confidence and insight than you would expect from someone who qualified as a nutritionist in 2004 and worked in the NHS for several years. She always knew she would return to Millets, she says, but came back earlier than expected, in 2007, because an “opportunity” arose that, with hindsight, was more of a chance to learn than to prosper.

Millets had been asked by property developer Eagle One to open a new shop on a site at Evesham, Worcestershire. “We did our figures,” says La Velle, “and worked out that if we achieved a third of the sales there that we do here, we would be, not as profitable, but profitable enough. She and her husband moved to Gloucester, where they stayed for

misjudged the area. “We look at it now and think, if we could pick that shop up and move it here it would work.” Being a tenant rather than a landlord was also a learning experience. “For example, if you own the land you can give yourself a rent holiday. But we had to keep paying.” She continues: “The lesson we learned was, if you’re thinking of

The lesson we learned was, if you’re thinking of opening a second unit, look at more than one option five years. But the Evesham shop has simply not worked, and this Easter, with the lease coming to an end, they will be closing the site – an experience that La Velle describes a “devastating”. In short, there just doesn’t seem to be enough money in Evesham to support the “labour intensive” Millets model that works so well in more affluent Oxfordshire. “We had done extensive surveys to look at its viability,” she says, ”but we

opening a second unit, look at more than one option. We did research that site, but if we’d researched a few other areas it wouldn’t have come out as our first choice.” While it was a gamble the Carter family could ultimately afford to take – and La Velle does say, philosophically: “You can’t play life safe, can you?” – everything about her tone suggests “once bitten, twice shy”. Investment will continue, but

in the Millets Farm Centre site, starting this year with the £1.5m development of an indoor play centre to bring young families to the site and keep them there. It will include its own 160-cover café, with an “assembly” kitchen run as a satellite from the main farm shop kitchen “We’ve been a fair-weather destination for so long,” La Velle says. ”A bad summer can be very difficult for retail, and this is something a lot of people are going into.” A Facebook posting of an artist’s impression of the play centre has already attracted 1,500 likes, leading La Velle to predict: ”Our soft launch may not be all that soft!” And if £1.5m still sounds a lot of cash to invest after Millets’ recent experience in Worcestershire, she points out: ”If the play centre doesn’t work, we’ll be left with a building we can do something else with, whereas at Evesham we were investing in someone else’s site. “So that’s the way we’ll be approaching it going forward.” www.milletsfarmcentre.com Vol.18 Issue 3 | April 2017

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