FFD December 2018

December 2018 Volume 19 Issue 10 gff.co.uk

That’s champion A special report on the 2018 World Cheese Awards inside

EW N

Introducing

NATURE’S NECTAR Mature Cheddar with Rum-marinated Figs and Honey

www.snowdoniacheese.co.uk 2

December 2018 | Vol.19 Issue 10

CONTENTS 5

BIG PICTURE

7 NEWS 12 SHOP TALK 16 WORLD CHEESE AWARDS 2018-19

If free-from has gone from being edible cardboard to a multi-million pound category, then there is no reason veganism can’t hit the same heights.

By Michael Lane, Editor

23 CHEESEWIRE 29 CHARCUTERIE 32 CATEGORY FOCUS 41 SCOTLAND’S SPECIALITY FOOD SHOW 43 SHELF TALK 48 DELI OF THE MONTH 54 GUILD OF FINE FOOD NEWS

December 2018 Volume 19 Issue 10 gff.co.uk

Regardless of what side of the Europe debate you take, we’re all craving a bit more certainty at the moment. But there’s plenty of change afoot that doesn’t require invoking the dreaded B word.

I was surprised to read that Glasgow is the most vegan city in the UK, according to one recent survey. But my colleague Lauren Phillips has been there to see it for herself and you can read about how our Deli of the Month (Roots, Fruits & Flowers on page 48) has grown with this trend.

If free-from has gone from being niche, beige, edible cardboard to a multi-million pound category and a hive of NPD activity, then there is no reason veganism can’t hit the same heights. It’s a dietary path that many people are following for supposed health benefits rather than the ethical reasons that have led to some unhinged and unpleasant behaviour from a small minority towards rural retailers and

producers recently.

All of these start-up producers creating plant-based miracles (there are plenty in our feature that begins on page 32) are going to need someone to introduce and explain them to consumers. Even a small selection of vegan products has got to be worth a try if you’re an independent food shop, no matter where you are or what demographic you think you’re serving.

That’s not to say less healthy items are losing value or cachet.

Just look at the buyouts of two of the biggest independent-focused brands in our sector. Pipers Crisps is soon to be part of PepsiCo’s portfolio and chocolate-specialist Montezuma’s has sold a majority stake to a private equity firm.

Some retailers will be angry or disappointed, others will respect that businesses do have to move on, expand and make money. I don’t want to get into that debate, either.

But these sales might well create a

position for a new challenger brand, particularly in crisps and snacks.

Pipers was once one itself.

And if you can’t see positives there, then let the successes of lesser-known cheesemaking nations at this year’s World Cheese Awards (full report on page 16) melt your heart just a little bit.

Four years ago, no one would have predicted that Norway would produce two of the last three world champions. The cheesemakers have been moved to tears by it on both occasions, mainly because they see it as a collaborative, hard-graft victory. Good on them.

By the way, the Top 16 also featured cheeses from Israel and South Africa. Maybe there is hope for a No Deal, EU-free cheese counter after all!

Whatever 2019 brings, everyone here at FFD wishes you a profitable Christmas beforehand. Hopefully that’s one thing that will go ahead as planned.

EDITORS’ CHOICE

Part of the infamous 2016 batch, this hard, sheep’s milk cheese has been extra aged following its impoundment during the cheesemaker’s well-documented battle with FSS. Initially sweet with pineapple notes, followed by a savoury, nuttiness which Errington Cheese intensifies just under the rind, Corra Linn It was while visiting our Deli of the Month lingers in the mouth long after eating.

It’s intense, brilliant and all the more (see page 48) in Glasgow that I managed exceptional given its backstory. to get my hands on Errington Cheese’s Corra Linn from I.J. Mellis Cheesemonger. erringtoncheese.co.uk Chosen by Lauren Phillips, assistant editor

That’s champion

Corra Linn

A special report on the 2018 World Cheese Awards inside

Photo of World Champion cheesemaker Jørn Hafslund with his trophy at the World Cheese Awards in Bergen, Norway, taken by Tim Johnston.

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Vol.19 Issue 10 | December 2018

3

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THE BIG PICTURE

Room for some more?

While play barns and restaurant extensions drive footfall to farm shops, it’s good to see one rural destination upgrading its actual retailing capability, too.

Hampshire-based Newlyns Farm Shop’s new cheese room is fully temperaturecontrolled and has a ripening facility, so it’s ideal for showcasing a wealth of great local cheeses like Tunworth, Wigmore, Rosary and Lyburn Old Winchester.

Perfect timing to open just before Christmas, too.

Photograph: Paul Gregory

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December 2018 | Vol.19 Issue 10

NEWS

Autumn budget eases business rate burden for most farm shops and delis

WHAT THEY ARE SAYING ABOUT...

PLAYING CHRISTMAS MUSIC IN STORE

By Andrew Don

Most farm shops and delicatessens will see their business rate bills slashed following chancellor Philip Hammond’s autumn Budget.

Hammond has offered small retailers business rate relief which will see shops with a rateable value of between ÂŁ12,000 and ÂŁ51,00 get a third off their bills for the two years leading up to the next property revaluation in 2021.

The existing 100% small business rate relief for those with rateable value below ÂŁ12,000 remains.

Hammond’s new provision will also benefit those who have a rateable value below £12,000 but do not qualify for Small Business Rate Relief because they have got two or three shops.

The Treasury said the initiative would benefit 90% of shops.

Mainstreet is Best Small shop The Mainstreet Trading &RPSDQ\ LQ WKH 6FRWWLVK %RUGHUV KDV VHHQ RII more than 600 businesses WR VFRRS WKLV \HDUĹ?V %HVW 6PDOO 6KRS $ZDUG Comprising a book VKRS FDIÂŤ DQG GHOL WKH 6W %RVZHOOV EDVHG business, won the award IROORZLQJ DQ DVVHVVPHQW RI HQWUHSUHQHXULDO VNLOOV FRPPXQLW\ YDOXHV DQG FXVWRPHU VHUYLFH The awards were RUJDQLVHG E\ WKH ,QGHSHQGHQW 5HWDLOHUV &RQIHGHUDWLRQ ,5&

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that also includes a garden centre on the same site which takes its rateable value to ÂŁ60,000 which means it does not qualify for the relief.

Colin &KDQFHOORU 3KLOLS +DPPRQGĹ?V ODWHVW PHDVXUH ZLOO VHH PDQ\ LQGHSHQGHQW UHWDLOHUVĹ? ELOOV FXW E\ D WKLUG Langridge, co-owner, Chris Mount, co-owner said: “We pay 25% more of Blacks Delicatessen in rates now than we did Cargord, Devon, said: “We before the last revaluation. are pleased with this. It will Most independents will help us but there could have be included within the been more. High streets are threshold so it will be of very tough for independent great benefit to them even traders.â€? though for a limited period.â€?

Rushfields Farm Shop in The British Independent Poynings, East Sussex, forms Retailers Association said it part of a larger business was “welcome news� because

the current threshold of ÂŁ12,000 only helped the smallest of shops “so this will make a real difference.â€?

It also hailed the government’s proposal to establish a £675m fund to create a Future High Street Fund to support local councils to draw up plans to transform shopping streets.

The fund will invest in physical infrastructure such as improvements in public and other transport access, improving circulation and relieving congestion, the regeneration of “heritage� high streets and turning under-used shops into homes and offices.

James Lowman, chief executive of small shops group the ACS, said: “For local shops on high streets, operating costs are significantly higher, so we welcome additional funding.�

By Andrew Don

strong proposition within the market, with stand-out taste, Ĺ´DYRXUV DQG DSSHDO Ĺ? &OLYH %ODFN KHDG RI UHVHDUFK DW 6KRUH &DSLWDO VDLG ELJ FRQJORPHUDWHV EX\ QLFKH EUDQGV EHFDXVH WKH\ GLG QRW KDYH WKH H[SHUWLVH WR GHYHORS WKHLU RZQ Ĺ?86 IRRG FRUSRUDWHV WHQG WR KDYH SRUWIROLRV RI SURGXFWV WKDW PLJKW EH OHJDF\ EUDQGV DQG VXFK EUDQGV WHQG WR SXW \RX VL[ IHHW XQGHU EHIRUH \RX NQRZ LW LI \RX KDYH WRR PDQ\

“We don’t play Christmas music – it’s too expensive because of the PRS and PPL licence. My farm shop manager wants to, but I don’t. If you’re really busy you don’t need it because there’s a good vibe in your place anyway. If you start putting decorations up and playing music in November it makes people feel sick.�

JEANETTE TAYLOR, CO-OWNER, THE PEAR TREE DELICATESSEN, SHERBORNE, DORSET:

“Personally I like to hear a bit of music in shops but not Christmas music at the beginning of November like some shops do. The last two or three weeks before Christmas, fair enough. But it wouldn’t make me stay in a shop or buy anything.

We don’t play any music in our deli and cafÊ. I don’t think there’s a commercial advantage.�

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MATTHEW GRINDAL, OWNER, MANOR FARM SHOP, CATTHORPE, LEICESTERSHIRE:

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RACHEL GRANTHAM, SHOP MANAGER, GRANTHAMS OF ALDERLEY EDGE, CHESHIRE:

“We don’t play music and we don’t need to either. I don’t think it has any kind of marketing advantage in our business. Some people get irate about in-store Christmas music and others don’t but I just think there’s more important things in life to get worked up about.�

Vol.19 Issue 10 | December 2018

7

NEWS

CYBER CRIME

Struggling Bodnant Welsh Food saved from the brink after finding buyer

By Andrew Don

The stricken Bodnant Welsh Food Centre in North Wales looks to have been saved after a buyer was found with the business just days from potentially going into administration.

The centre – which houses a farm shop, café, restaurant and a cookery school – announced on 29th October that it would continue to trade “in an orderly wind down” for one month, as it looked to sell up. All employees of the Conwy Valley business, opened in 2012, were told their jobs could be at risk and a fire sale of stock was announced.

Local businessman Richard Reynolds announced his intention to buy the business – which has been haemorrhaging cash and had also been propped up by its current directors – at the end of last month, beating a deadline set for the sale.

The insolvency department at firm

Bodnant Welsh Food Centre’s most recent financial results showed losses of more than £1m and falling turnover

Smith Cooper, which was handling an “accelerated” sales process on Bodnant’s behalf, told FFD that if a buyer was not found by 30th November, then the business could have been placed in administration.

Richard Reynolds said he was on the verge of purchasing Bodnant, which would see it continue to trade as it had been.

He added: “I strongly believe that the excellent location, award-winning

On-site ATMs and vending machines get rate exemption Installation of cash machines and other vending machines at speciality retailers could become more popular following a landmark ruling that they should not be subject to valuation for rating purposes.

The Court of Appeal ruled that Automatic Teller Machines (ATMs) both inside and outside stores should not be assessed for extra business rates on top of the normal rates bills.

It overturned a ruling in January last year that made a distinction between ATMs inside a building and outside.

The earlier ruling said that the sites of ATMs located within premises should not be assessed for business rates, but those ATM sites outside a shop or store should.

8

John Webber, head of business rates at Colliers International, who advised The Co-op in the case, told FFD that the Valuation Office Agency (VOA), had started to assess the sites on which photo booths, children’s rides and coffee machines stood.

“Assuming they [the VOA] don’t appeal, it gives greater freedom to retailers to put these kind of vending operations in without the risks or worry they will be assessed for rating purposes,” said Webber.

“There was a real fear that if the VOA had been successful this would have opened up the floodgates to assess up to 400,000 vending operations which would have been calamitous for both retailers and those operators.”

December 2018 | Vol.19 Issue 10

produce and strong reputation will enable the Bodnant Welsh Food Centre to continue to thrive and grow for many years to come.”

The latest accounts available show that Bodnant, registered with Companies House as Furnace Farm Ltd, had £12m worth of creditors in the year ending 31st January 2017.

In the same financial year, the company made a full-year pre-tax loss of

£1.5m. Turnover fell from £3.1m in 2016 to £2.3m over the same period.

The latest accounts made up to 31st January this year should have been posted by 31st October but were marked as “overdue” at Companies House.

Current owner Michael McLaren gave Reynolds his blessing and said he was thrilled that the centre would survive.

“I greatly regret that the directors of Furnace Farm Ltd. could not get the business to trade profitably, despite huge investment of time and money over many years,” said McLaren. “But we remain very proud of the original concept behind the Bodnant Welsh Food Centre, together with the economic benefits the Food Centre brought to the area, and the numerous awards we won.”

Following the announcement of the sale, Bodnant continued its stock clearance, which included up to 50% off items in the farm shop.

NEW OPENINGS Organic farm shop Wilde & Greene has opened under new ownership at Longwood Farm in Tuddenham, Suffolk, after being closed since April.The new outlet will continue to stock produce supplied by the previous owners Thornton’s Budgens in Belsize Park, north-west London, has become the first store in the UK to launch extensive plasticfree zones covering 1,700 SKUs – using beech wood netting, waxed paper, pulp, paper, metal, glass cellulose and cartonboard. It aims to be “virtually plastic free” within three years.

Rushfields Farm Shop has opened a 1,500 sq ft extension, partly funded by The European Agricultural Fund for Rural Development. The extension to the East Sussex shop, enables it to sell a much wider range.

Branding and shop floor changes as Ludlow’s ‘Food Centre’ becomes ‘Farm’

By Lauren Phillips Ludlow Food Centre has rebranded itself as Ludlow Farm and made changes to its shop in a bid to better communicate the brand’s philosophy to customers.

The rebrand and new layout of the Farmshop was unveiled in mid-October, with changes including a new logo, simpler packaging and clearer messaging explaining the business’s products and values.

“One of the challenges we have here at Ludlow Food Centre is communicating with our customers about how we procure and create our products using produce reared or grown on our farms, which extends

the shop.

General manager Paul Hill said: “We think it is important that our customers can see this open production as well as touch, taste and smell the produce on offer.”

He added: “We have also taken on board feedback about accessibility around the shop and The newly rebranded Ludlow Farmshop has been reconfigured to considered how best better communicate provenance to avoid wait times during busy periods, all of brand will give us is the which we have built in to the opportunity to dramatically changes we have made to improve this.” the shop floor layout.”

Among the alterations The onsite café, Ludlow to the shop floor are the Kitchen, and The Clive reinstating of windows Restaurant with Rooms will – previously hidden by also undergo a rebrand with displays – that show The Clive becoming The products like cheese and Clive Arms. bread being made in the ludlowfoodcentre.co.uk production units attached to to some 8,000 acres surrounding the farm shop,” said managing director Jon Edwards.

“What I hope the new

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NEWS

Harrods’ Taste Revolution rolls on with new-look fresh food hall

By Andrew Don

Truffled macaroni and cheese, Faroese smoked salmon and produce prepared by a Vegetable Butcher are just some of the delicacies visitors to Harrods’ recently revamped Fresh Hall will be able to sample.

The new hall features cheese, charcuterie, fresh meat and fish counters as well as a rotisserie station and a centrepiece area (The Deli) serving prepared dishes.

This is the second major redevelopment of Knightsbridge department store’s food halls under its two-year plan, branded The Taste Revolution.

Now under the watch of recently appointed director of food & home Chris Dee, former Booths chief executive, the Fresh Market Hall is pitched as “everyday essentials done exceptionally well with provenance, convenience and seasonality at the forefront”.

Harrods’ Fresh Market Hall features all of the counters and luxury items you would expect – as well as some quirkier features

The redesigned Deli, sells dishes such as salmon en croute, beef Wellington and new creations such as Asian slow-cooked beef short rib and truffle macaroni cheese.

The dishes are freshly prepared in-house throughout the day by 150 of its own chefs using ingredients sourced directly from the food halls.

A Rotisserie is located alongside selling rotisserie chicken, brined and marinated for 24 hours and

Montezuma’s sells majority stake to private equity investor

brushed with garlic butter.

It also sells Sandwich of the Day filled with fresh cuts of meat, and the Ultimate Chicken Sandwich, made with sourdough that’s baked fresh every hour in the Roastery & Bake Hall.

Seasonal fruit & veg is sourced from around the UK and abroad, and sited next to The Deli, while the new Vegetable Butchery will prepare and mix produce to customers’ liking.

The Fresh Market Hall’s

IN BRIEF fish counter offers ownlabel salmon sourced from the Faroe Islands, what is claimed to be the largest selection of oysters in the UK, a range of caviars and native and Canadian lobsters served fresh in-house or prepared to take away. It also offers filleting, hand-carving and seasoning services.

The butchery boasts a selection of British speciality breeds and seasonal game, as well as the best cuts from around the world, such as Kobe wagyu, Pyrenean lamb and Iberian pork.

The charcuterie counter celebrates Harrods’ relationships with some of the world’s best suppliers including Cinco Jotas Ham, while 5J gives Harrods access to selected 200 limited-production legs, each of which are available to purchase whole or sliced.

The newly created Truffle Table offers the option of sprinkling white or black truffle over cheeses.

developed and will ensure that we capture new opportunities for the brand both at home and overseas.”

Paul Skipworth, managing partner of Inverleith, said: “Montezuma’s is a quality British chocolate manufacturer with exciting product innovation in areas such as dark, 100% cocoa, flavoured and vegan and non-dairy chocolates.”

Inverleith also has investments in The Scotch Malt Whisky Society, a premium single cask spirits club; Braham & Murray Good Hemp, the UK’s leading producer of hemp-based food and drink products.

The Vegan Society has condemned “extremists” after Greendale Farm Shop in Woodbury Salterton, Devon, received death threats and had the words “Murder” and “Go Vegan” spray-painted on its door in response to its pick-your-own Christmas turkey service.

UK honey production has surged across England and Wales in the past year thanks largely to the long, warm summer and sympathetic farming and gardening practices, according to the British Beekeepers Association’s (BBKA).

DOWN ON THE FARM

Eversfield Organic Tavistock, Devon Eversfield has opened its first farm shop & deli in West Street in the centre of Tavistock. It aims to be a one-stop shop for everyone who believes organic is best and will include a butchery counter, coffee bar, a wine cave, fresh fish, wild game and fresh fruit and vegetables. eversfieldorganic.co.uk

Powderham Farm Shop nr Exeter, Devon Situated in the grounds of Powderham Castle in Devon, Powderham Farm Shop is under new management. The new owners, Leanne & Tom Klinkenberg, have swapped stressful city careers for their dream of running their own delicatessen.

They are already putting their stamp on the shop with new products, a rebrand and some “much needed” investment. powderhamfarmshop.co.uk

Calcott Hall Brentwood, Essex Calcott Hall has put a new spin on the coffee morning concept with ‘Coffee with Cops’. These events give customers the chance to get to know their local community policing team and an opportunity to voice your concerns and ask community related questions, over coffee in the Barnyard Café. calcotthall.com

The latest from farm shops across the country

By Andrew Don Planet Organic’s new private equity investor Inverleith has taken a bite out of the confectionery market by acquiring a majority stake in chocolatier Montezuma’s.

Montezuma’s makes and supplies chocolate bars, truffles and gifting products to many independent retailers. It also has five shops in the London and the South East, and runs a direct-toconsumer subscription Chocolate Club.

Montezuma’s founders Helen and Simon Pattinson will step back from the dayto-day running of the £8m business but they will retain roles as ambassadors and directors.

Simon Pattinson said: ‘We feel Inverleith fully understands the brand’s future, shares our continued passion for what we have

Welsh Pedigree Pork & Vintage Cheddar sausages from Ela and Huw Roberts’ Oinc Oink Farmhas been crowned the UK’s top sausage at the Butcher Shop of the Year Awards.

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Vol.19 Issue 10 | December 2018

11

SHOP TALK IF I’D KNOWN THEN WHAT I KNOW NOW...

ED BEVIN, owner, The Fleetville Larder, St Albans After 20 years as a trader in the financial markets, I’d had enough of my desk job. I started writing a business plan for opening a cheese shop in St Albans, where I live, and, as I was completely new to retail, completed the Retail Ready training course organised by the Guild of Fine Food. The biggest take-away for me was that purely selling cheese is a tough market, and diversifying the offering would be a good move. This advice proved invaluable, and so my cheesemonger vision morphed into a café, deli and cheese shop.

I managed to negotiate a voluntary redundancy package that included three months’ gardening leave, which I spent travelling around visiting as many cheesemongers, delis and producers as I could. Most were happy to provide help and advice. You can learn so much from simply hanging out with people and seeing what they do.

I heard that a tired Italian café very close to my home was unofficially on the market, and in January 2017, I bought the business. A complete revamp, (mainly done by me and my dad) was completed in 15 days for £6k.

It is no surprise that coffee is the most profitable part of the business, but cheese – although it only accounts for 25% of revenue – is what we’re known for. People want to come and taste, listen to a story, get a recommendation. We also sell a lot of wine and I try to seek unusual bottles and varietals that customers may not have heard of and can’t buy from the supermarket – an Italian Pecorino is our best seller, and we also have wines from Uruguay, Lebanon and Austria. Our price range is £8-£25, but £12-£15 is our ‘sweet spot’.

There’s not much on our shelves that you’d find in a supermarket – Tracklements and Peter’s Yard are good sellers for us, alongside local items such as granola, eggs, honey and craft beer.

I’ve found our customer base is less interested in ‘store cupboard’ items. It is the cheeses and accompaniments that sell, aided by our ‘you can buy what’s on the menu’ approach. I’ve learnt not to overstock, as nearly everything is available to be re-delivered within a few days if we run out. It is always better to run out and re-order than be left with out-of-date stock.

We have regular events – wine tastings, gin tastings, film nights, regular hosting of a ‘Death Café’ – all of which help new customers discover us. The business has been making money since day one and takings are still growing. The downside is that I am working too much – six days and two evenings a week – so my next step is to bring in a manager to take some of the strain. But I still don’t regret making the career change.

Interview Lynda Searby Photography Isabelle Plasschaert

12

December 2018 | Vol.19 Issue 10

CONFESSIONS OF A DELI OWNER ANONYMOUS TALES FROM BEHIND THE COUNTER LAST MONTH, THIS COLUMN addressed the trouble caused in food shops by rodents and other pests. Now I need to vent about a darker, costlier, even more hazardous presence that lingers around most retailers. They may not visit as often as mice, probably won’t stink the place out like rats, and certainly can’t dump on you as much as those pigeons – at least not literally – but nothing gets my blood pressure up more.

It’s the entitlement they have over my business.

I built it, it’s my business and they swan in like they own the place. Because they do.

That’s right, I’m talking about landlords.

Like many of you, my business is on the high street, a declining institution according to the newspapers and my own personal experience.

Some streets boom but most don’t. A couple of key shops go, and in come the coffee chains, hairdressers, estate agents and ‘for rent’ signs, all along the road.

And through it all, landlords continue to be smiling bastards. They’re still writing leases with antiquated clauses like upward-only rent reviews, quarterly payments in advance, fewand-far-between break clauses, full repairing and

MODEL RETAILING

My landlord goes on and on about the great favour he has done me by letting me pay him £2,500 each month renewing obligations irrespective of condition prior to vacancy – I could go on.

We indies have few options when it comes to tenancies. All the good spots are too expensive or the landlords prefer to give them to charity shops and national chains as it “enhances their property value” and there is “less default risk”.

They do occasionally let in an indie against their better judgement – my landlord goes on and on about the great favour he has done me

by letting me pay him £2,500 each month, and that really they should have gone with Ladbrokes.

But then, they screw you at every rent review for every penny of profit you might have the misfortune to make.

Indies are the shining lights of high streets, we provide the bits that nice Middle Class people can’t get anywhere else, including Amazon. Close down the indies and you close down the High Street. We make high streets. We are responsible for turning them into “destinations”. We are the ones driving that oh-so-precious footfall.

But do the landlords think that? Noooo. They think indies are second-class citizens and they would prefer a legal-but-ethically-grey betting chain that adds no value to the local area. They can just sit back and count the money. So, they make it hard for us. We don’t have property departments based in Bracknell or somewhere to handle the leases, we have to do it ourselves or hire a property agent who will charge 3% of the rental value each rent review. Really, it’s a choice between the devil and a cheque you can’t afford.

Well, I feel better already. Good luck to all of you this Christmas and let’s make some profit!

SOLVING EVERYDAY SHOPKEEPING DILEMMAS. IN MINIATURE.

Excuse me, do you have any pomegranate molasses?

Can you tell me if these carrots are organic?

I’m off to the supermarket

Bye then. See you soon!

Be with you in a sec. I just want to finish stacking this shelf.

Red, red wiiiiine.

Stay close to me…

FFD says: Keeping your shelves well stocked is important but don’t let the dressing of your shop take precedence over actual retailing. Not every customer will buy things just because they’re displayed attractively.

Ignorance might be bliss but it won’t answer questions or generate sales.

With kind permission of Geobra Brandstätter Stiftung & Co. KG, Germany. PLAYMOBIL is a registered trademark of Geobra Brandstätter Stiftung & Co. KG, for which also the displayed PLAYMOBIL toy figures are protected.

Vol.19 Issue 10 | December 2018

13

PROMOTIONAL FEATURE

OPEN RETAIL SOLUTIONS (Est. 2003) provide EPoS solutions to Farm Shops and Delicatessens around the UK. Russell Wilkins (40) and Richard Ball (32) recently took over as Company Directors when Graham Stamper retired from the business in April this year.

“We have been working with Farm Shops and Delicatessens for many years now and our software links to both Avery Berkel and Bizerba scales. We have over 50 Farm Shop and Delicatessen customers, such as Delilah Fine Foods, with stores in Nottingham and Leicester.

Winners of the Deli of the year award, who have used our system for over 5 years.” says Russell Wilkins.

We recently installed our system in I J Mellis Cheese Mongers. They are based in Scotland and have five stores. Three in Edinburgh, one in Glasgow and one in St Andrews. They have a maturing room which is where they handle telephone and website orders. Rory Mellis approached us at the Fine Food Show North this year, and we worked with them to organise installation of our EPoS solution throughout their stores. We installed our system in July. To ensure that they moved onto our system as smoothly as possible it was planned in over a few days.

I J Mellis use Avery Berkel touch screen weigh

Open Retail Solutions

label scales to weigh and label their cheeses and charcuterie. They then sell them through our EPoS tills by scanning the barcodes produced on the labels. One of their stores also uses our table service solution in the café. This allows them to generate a tab for food orders and prints them out in their food prep area. All product changes, stock information and sales data is transferred between the stores and the head office. This is located at the maturing rooms. Real time sales information is available through our online dashboard, which can be accessed from any mobile device through a web browser. It allows the owners and managers can keep an eye on how each store is performing easily.

“We have had three software and hardware installations over the past 10 years and Open Retail Solutions were by far the smoothest.

They worked around our opening hours and worked closely with all our managers and staff to make sure they were fully trained and knew how to use the new system.

Being a cheese monger, we deal with weighed goods and inevitably it can be difficult to find a system that is tailored to our specific needs. We have found the new system to be a huge improvement over the previous one and has helped us to run our business better since it’s installation 6 months ago.

Above all the Open Retail team are always happy to help with any queries we have and always fix any issues that have come up throughout the year. We would highly recommend them to anyone.” says Rory Mellis.

“One of the main features that I J Mellis wanted when switching systems, was the ability to receive sales invoices from account customers at head office from the stores. To make sure that our system met this need, we made changes so that customer account invoices would be automatically Emailed directly to head office every night. These invoices were formatted to look the same as the invoices they were currently using. We now also generate an Excel file which contains a summary of each account invoice, this can easily be imported into their Sage Accounts package.” says Richard Ball.

In 2019, Open Retail Solutions will be exhibiting at the Farma trade conference, Fine Food Show North and The Farm Shop & Deli show. Please come and visit our stand to see how we can help your business thrive.

For more information about Open Retail Solutions please contact one of our sales team on the phone number or Email address below or visit our website at www.openretailsolutions.co.uk.

HERE ARE SOME COMPANIES THAT WE ARE WORKING WITH:

Open Retail Solutions | 0115 9677 439 sales@openretailsolutions.co.uk 14

December 2018 | Vol.19 Issue 10

Born in Switzerland in 1115.

A Family Recipe for 900 Years

Le Gruyère AOP Switzerland - a centuries-old tradition of artisanal cheesemaking.

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TAG

For over 900 years, our milk producers, cheese makers and affineurs in Western Switzerland have followed the same strict protocols and procedures. This is the only way that we can ensure that Gruyère AOP carries the quality and flavour that is known and trusted for generations. For artisans such as ours, this is what matters above all.

This authentic recipe and the care that goes into every wheel makes Gruyère AOP the finest choice for your family and friends. Enjoy it as it is, or in your favourite dishes.

ere SO WE CAN SEE TH y ru G y a S # H IT W YOUR DISHES

All Natural, Naturally Gluten- and Lactose-Free.

For more information and some great recipes, please visit us at gruyere.com

AOP = PDO (Protected Designation of Origin)

Cheeses from Switzerland. www.cheesesfromswitzerland.com

Switzerland. Naturally.

10

December 2018 | Vol.19 Issue 10

Gruyere_FineFoodDigest_Dec_Fondue_230x315.indd 1

Publication: Fine Food Digest

11/21/18 10:57 AM

Title: Fondue

Position: ****RHP****

Bleed Size: 236 x 321mm

WORLD CHEESE AWARDS 2018-19

Bringing it all back home The World Cheese Awards arrived in Bergen, Norway, on 2nd November with a record number of entries and more than 230 judges. Over the course of the day, 3,472 cheeses were narrowed down to just one crowd-pleasing World Champion Report by Michael Lane Photos by Tim Johnston

CHEESES DESCENDED ON the Norwegian city of Bergen from all over the globe but it was one of the most local entrants of all that took the top prize at the 2018 World Cheese Awards.

A Gouda-style cheese called Fanaost, made on a small farm – with a herd of just 12 cows – only a few miles south of the host city was deemed the best of all 3,472 entries (from 41 different nations) on 2nd November after several rounds of judging in Bergen’s Grieghallen.

As it was two years ago, the last time a Norwegian cheese was named World Champion,

16

December 2018 | Vol.19 Issue 10

the result was an emotional conclusion to the day’s judging. Within minutes of being announced as the winner, cheesemaker Jørn Hafslund of Ostegården was on stage with the trophy for Fanaost – and he was soon joined by a jubilant Gunnar Waagen, maker of the 2016 World Champion blue Kraftkar. Barely able to speak, Hafslund still managed to address the euphoric home crowd and a global World Cheese TV audience that had just watched the final round of judging live.

He said his Dutch-inspired recipe was

elevated by the quality of the milk from his herd but proclaimed the victory as one for the country’s entire dairy community.

“All the cheesemakers in Norway, we’re working together,” he said holding up the trophy, “and this is for Norway.”

Fanaost was the clear winner with a score of 71 out of a possible 80 in the final round which saw the top 16 cheeses judged by the Super Jury, which included chef Jose Pizarro, Noma cofounder Claus Meyer, Mexican cheesemonger Carlos Yescas and Jason Hinds of Neal’s Yard

MAJOR WINNERS BEST NEW

Sponsored by

Queso Con Vino Don Apolonio SAT Luapel 7993 Spain

BEST BRITISH Sponsored by

Golden Cross Golden Cross Cheese Company UK

THE ANN-MARIE DYAS AWARD FOR BEST ARTISAN Sponsored by

Almnäs Tegel Almnäs Bruk AB Sweden

BEST UNPASTEURISED Sponsored by

Dairy in London. The panel also featured experts from Brazil, France, Norway, Canada, the USA, South Africa and Japan.

Hinds, who received an Exceptional Contribution to Cheese award at this year’s event, championed Fanaost during the final judging.

“This was a refreshing thing to taste with none of that confected sweetness that can sometimes be prevalent in this style of cheese,” he said. “I was looking for terroir and this cheese, which turned out to be from Norway, really delivers a sense of place with a great texture and wonderful marriage of sweet and savoury notes.”

The emotional finale also saw another Norwegian cheese – a traditional Brun Geitost (brown cheese) called Helfeit, made by Stordalen Gardsbruk – take joint second place along with an AOP Ossau Iraty from Fromagerie Agour, as both scored 65.

The Ossau Iraty was one of the few

Continental classics to make the Top 16, which was an eclectic mix that featured lesser known varieties from Italy and Spain as well as entrants from Sweden, Denmark, South Africa and Israel.

The ash-coated goats’ milk Golden Cross was the sole UK representative to make the prestigious final cut.

These 16 had been selected by the Super Jury from some 78 Super Gold cheeses, the best cheese discovered on each judging table in the very first round of the day.

Among the other British Super Golds this year were White Lake’s Rachel, Cropwell Bishop mature Stilton, Inglewhite Buffalo Cheese and two former World Champions from Cornwall: last year’s winner Cornish Kern and the 2010 Awards’ top cheese Cornish Blue.

The major European nations were also wellrepresented in the Super Golds, but there were multiple entries from South Africa, the USA and Croatia to make up a truly global selection.

Taupinette Jousseaume Jousseaume Earl France

BEST AUSTRALIAN

Sunrise Plains Berrys Creek Gourmet Cheese Australia

BEST FRENCH

Agour Pur Brebis AOP Ossau Iraty QST International limited France

BEST AMERICAN

Harbison Cellars at Jasper Hill USA

Vol.19 Issue 10 | December 2018

17

WORLD CHEESE AWARDS 2018-19 MAJOR WINNERS BEST SMOKED Sponsored by

Oak-Smoked Vintage Organic Cheddar Godminster UK

HOW THE JUDGING WORKS -XGJHV ZRUN LQ WHDPV RI WKUHH WR IRXU LGHQWLI\LQJ DQ\ FKHHVHV ZRUWK\ RI D %URQ]H 6LOYHU RU *ROG DZDUG 0DQ\ FKHHVHV GRQĹ?W ZLQ DQ\ DZDUG They look at the rind and the body of the FKHHVH LWV FRORXU WH[WXUH FRQVLVWHQF\ DQG DERYH DOO LWV WDVWH b (DFK WHDP WKHQ QRPLQDWHV RQH H[FHSWLRQDO FKHHVH DV WKH 6XSHU *ROG IURP WKHLU WDEOH 7KHVH FKHHVHV DUH WKH EHVW LQ WKH ZRUOG DQG DUH

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BEST GOATS’ Sponsored by

Helfeit, Brun Geitost. Tinntradisjon.

Stordalen Gardsbruk Norway

BEST LE GRUYĂˆRE AOP Sponsored by

Le Gruyère AOP Premier Cru Chatonnaye, Alexandre Guex Cremo SA – von Muhlenen Switzerland

BEST ITALIAN Sponsored by

Riserva Del Fondatore &DVHLĆ“FLR ,O )LRULQR ,WDO\

BEST SPANISH Sponsored by

Majorero PDO – Maxorata 6HPLFXUHG ZLWK 3DSULND *UXSR *DQDGHURV GH )XHUWHYHQWXUD Spain

BEST CANADIAN Sponsored by

Alfred le Fermier Grand Cru )URPDJHULH OD 6WDWLRQ Canada

BEST SOUTH AFRICAN Sponsored by

Kilembe Belnori Boutique Cheesery 6RXWK $IULFD

18

December 2018 | Vol.19 Issue 10

In total, 1,476 cheeses achieved an award this year. Before the judging progressed to the Super Golds, judges from some 30 different nations were tasked with tasting and scoring their way through nearly 3,500 entries to decide whether they would receive either a Gold, Silver, Bronze, or no award.

John Farrand, managing director of the Guild of Fine Food, organiser of the World Cheese Awards, said: “The awards were set up to champion artisan cheesemakers, so it feels very fitting that this year’s winner should be a small family farm making cheese just a few miles south from here. “With just a dozen cows, I think it’s safe to say that OstegĂĽrden is our smallest ever champion and I hope as many people as possible get to taste this rare and special cheese. More importantly though, this result has shone a

spotlight on just how good artisan cheese can be, so I’d encourage the world to revisit the cheese counter and take a closer look at what’s being produced on their doorsteps.�

World Cheese 2018 was staged in Bergen as part of a new festival, Matnasjonen Norge, in partnership with HANEN, an organisation promoting the best that the Norwegian countryside has to offer, and the Norwegian Artisan Cheesemaker Association.

Records were broken across the board this year, as more nations than ever before entered cheeses. Representing 41 different countries, entries made their way by boat, truck, train and plane via 12 consolidation points around the world, from nations including Brazil, Kenya, New Zealand, Russia, South Africa and the USA. View video footage of the day and see results in full at gff.co.uk/wca

Award Winning Buffalo Cheese F

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Inglewhite Buffalo Best Speciality Cheese International Cheese Awards 2018

– FARMHOUSE CHEESEMAKERS –

Unique in every way, our Inglewhite Buffalo and Shipston Blue are produced using milk from our own herd of Water Buffalo, tucked away on the verges of the Forest of Bowland in Lancashire.

VINTAGE RESERVE CHEDDAR

Our traditionally bound Inglewhite Buffalo is matured for at least 9 months, whilst our smooth and creamy Shipston Blue is cave matured for 5 weeks.

CRAFTED IN SOMERSET SINCE 1833

– MATURED

MON T HS –

Always matured for a minimum of two years to provide a cheddar that is powerful and complex YKVJ GZEGRVKQPCN FGRVJ QH ƔCXQWT It has a slightly brittle and often crunchy texture as a result of its long and slow ageing

BARBERS.CO.UK TEL: +44 1749 860666 BARBER’S FARMHOUSE CHEESEMAKERS, MARYLAND FARM, DITCHEAT, SOMERSET, BA4 6PR

Shipston Blue Best Buffalo Cheese International Cheese Awards 2015

For free delivery of these products and many more, please get in touch using the below details.

Carron Lodge Ltd Park Head Farm Inglewhite Preston Lancashire PR3 2LN

T: 01995 640352 E: info@carronlodge.com W: www.carronlodge.com

Vol.19 Issue 10 | December 2018

19

FOR MORE THAN 60 YEARS WE HAVE SHAPED OUR HISTORY

C O N N A G E D U N L O P, U N I Q U E LY S C O T T I S H

Connage Highland Dairy cheeses made by our family for you

Since 1957 in Tuscany we have been producing our cheeses with selected milk, from sheep reared in Maremma. At Fiorino, dairy art is combined with innovation and attention to detail to guarantee to our customers top quality cheeses awarded internationally.

RISERVA DEL FONDATORE

GROTTA DEL FIORINI RISERVA DEL FONDATORE

FIOR DI NATURA SEMISTAGIONATO BIOLOGICO CON CAGLIO VEGETALE

PECORINO TOSCANO D.O.P. STAGIONATO

PECORINO AL PESTO GENOVESE

ARDERSIER, INVERNESS, IN THE SCOTTISH HIGHLANDS 01667 462000 INFO@CONNAGE.CO.UK WWW.CONNAGE.CO.UK

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www.caseificioilfiorino.it 00390564989059 info@caseificioilfiorino.it

PECORINO DI BARTARELLO A LATTE CRUDO

WINNER! Best Smoked

Fine Italian Foods For more information on any of our products please contact our team on 01749 813 733 or email sales@godminster.com www.godminster.com godminster

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@godminsterfarm www.godminster.com

December 2018 | Vol.19 Issue 10

F L A V O U R S O F I T A L Y T E W

+44 (0)20 8671 6622 enquiries@fineitalianfoods.co.uk www.fineitalianfoods.co.uk

WORLD CHEESE AWARDS 2018-19 NEXT YEAR, ITALY

MAJOR WINNERS

The 2019 World Cheese Awards will take place in Bergamo, Italy. It will be staged during the Forme event, which runs from 17th to 20th October. More details will be announced soon at gff.co.uk/wca

Sponsored by

BEST GREEK

Epiros Organic Feta Cheese PDO Epirus Greece

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Celtic Promise Caws Teifi Cheese Wales

BEST CENTRAL & EASTERN EUROPEAN Sponsored by

Andre Excellent Andre Juustufarm Estonia

BEST JERSEY MILK Sponsored by

Mascarpone Lancewood Cheese Holdings South Africa

BEST VINTAGE CHEDDAR Sponsored by

WCA IN NUMBERS The 31st World Cheese Awards saw a record number of 3,472 cheeses entered from some 41 different countries, including Australia, Brazil, Canada, Estonia, Kenya, Mexico, Russia, South Africa and the USA as well as the UK and Europe.

These entries were assembled across

the best that the Norwegian countryside has to offer, and the Norwegian Artisan Cheesemaker Association.

The entries were then tasted, assessed and scored during a two-and-a-half-hour morning session

235 food professionals from 30 countries, to determine whether they were worthy of one of

four awards.

1,476 entries achieved an award this year: 78 Super Golds, 313 Golds, 486 Silvers, 599 Bronzes.

Full results at gff.co.uk/wca

BEST EXTRA MATURE CHEDDAR Sponsored by

78 tables in a dedicated area at Bergen’s Grieghallen, as part

of a new food festival, Matnasjonen Norge, in partnership with HANEN, an organisation promoting

by

Deer Creek The Imperial Buck The Artisan Cheese Exchange USA

Barber’s Sweet Tone Barbers Farmhouse Cheesemakers UK

BEST SOUTH AMERICAN

Añejo de los altos (Extra añejo) Grupo Industrial y Comercial Navarro Mexico

BEST IRISH

Kerrygold Mature Ornua Ireland

Vol.19 Issue 10 | December 2018

21

Shropshire Blue

Stilton

Multi-Award Winning Cheese from a co-operative of farmers since 1913

www.colstonbassettdairy.com E : ST I LT O N @ C O L ST O N BA S SE T T DA I RY. C OM | T: 0 1 9 4 9 8 1 3 2 2 | : @ C O L ST O N BA S SE T T

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December 2018 | Vol.19 Issue 10

CHEESEWIRE

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Barwheys blames closure on “invasive� Food Standards Scotland

By Patrick McGuigan

Ayrshire cheesemaker Barwheys will close next year, citing cost pressures and Food Standards Scotland’s (FSS) “invasive and onerous� approach to raw milk.

The news heaps further pressure on FSS, which has been heavily criticised for its investigation into an E-coli outbreak in 2016 that it blamed on Lanarkshirebased Errington Cheese. The cheesemaker was recently cleared of food safety breaches after a long legal fight, leaving authorities facing a ÂŁ1m legal bill. “Food Standards Scotland, who have a well-publicised aversion to raw milk cheesemaking, are proposing increasingly invasive and onerous inspection and testing

regimes,� said Barwheys owner Tricia Bey. “Despite the pronouncements of the Scottish Government on the importance of the Scottish food industry, the attitude of their agent FSS makes us feel we are being irresponsibly stubborn in wanting to continue making a highquality, traditional raw milk cheese. This has taken all the joy out of our previously happy enterprise.�

The company has sold its herd of 36 Ayrshire cattle with stocks of the cheddar-style Barwheys cheese expected to run out in March. Barwheys is the third Scottish artisan cheesemaker to cease trading this year, after Isle of Lewis Cheese Co and the Wee Dalry Dairy. Bey said more could go the same way.

Barwheys owner Tricia Bey said FSS and its aversion to raw milk cheesemaking had “taken the joy� out of her business

“If some of the measures being proposed by FSS are introduced, there’s a danger more raw milk cheesemakers in Scotland could be forced to close,� she said. “We tested our milk monthly, but if every single batch has to be tested, as is being proposed, it will cost thousands of pounds to cheesemakers that are already on wafer thin margins.�

Bey said cost increases had also contributed to the decision to close. “People say, ‘just put up your prices’, but the bigger wholesalers would quickly stop taking my cheese.

In London, it’s different.

People are less price-sensitive, but in Scotland it’s a bit more difficult to pass the cost increases on. Most people are not willing to pay extra for food.�

FSS issued a statement “strongly disagreeing� with Barwheys.

It said: “The inspection and testing regime applied to this business fully aligns with the requirements of EU food law and is no more onerous than would be expected for any other business producing a ready-to-eat food product. “Food Standards Scotland has no hidden agenda or vendetta against cheese made from unpasteurised milk, artisan producers or particular businesses.�

Caciocavallo Rarely seen outside Italian delis in the 8. WKLV SDVWD Ć“ODWD FKHHVH ZDV RQH of the stars of the 2018 World Cheese $ZDUGV LQ 1RUZD\ $Q DJHG UDZ PLON &DFLRFDYDOOR 6LODQR 3'2 IURP %DVLOLFDWD EDVHG 3RVWLFFKLD 6DEHOOL ZRQ 6XSHU *ROG DQG PDGH WKH Ć“QDO FKHHVHV Ć“QLVKLQJ WK 7KH WH[WXUH ZDV YHU\ KDUG ZLWK DQ LQLWLWDO EXUVW RI VSLFH ZKLFK RSHQHG RXW LQWR D ORQJ VZHHW DQG VDOW\ Ĺ´DYRXU

Capocollo di Calabria The dense, rock hard texture and savoury notes of Caciocavallo demands a meaty accompaniment. In Calabria in the South of Italy, where the cheese is made (the PDO limits production to Puglia, Calabria, Campania, Molise and Basilicata) locals pair with Capocollo – spicy cured pork loin. The meat is soft and tender, which contrasts with the ŴDN\ FKHHVH EXW WKH VSLF\ ŴDYRXU PDWFKHV XS WR the piquancy of the cheese.

3ULPLWLYR Big wines with plenty of body are needed to stand up to the thrust of Caciocavallo.

Step forward Primitivo from Puglia. This dark-skinned grape creates inky reds that can more than hold their own against the cheese. High in alcohol with rich ripe fruit Ĺ´DYRXUV DQG JRRG VWUXFWXUH LWĹ?V D FODVVLF SDLULQJ for the robust cheese.

NEWS IN BRIEF 7KH &KHHVH %DU in Camden Market, London, which specialises in dishes showcasing British artisan cheese, has crowdfunded ÂŁ200,000 to open a second outlet in Covent Garden. The new restaurant will open early next year.

Leeds-based George & Joseph was named best %HVW 6SHFLDOLW\ &KHHVH 5HWDLOHU in the UK at the recent Great British Cheese Awards, sponsored by Peter’s Yard. Hebden Bridge goats’ milk cheesemaker Ten Acres was named Best Artisan Cheese Producer, while the People’s Choice award went to Dorset Blue Vinny.

The Churchmouse deli in Barbon, Cumbria, has teamed up with Yorkshire’s Ribblesdale Cheese to develop D QHZ KDUG VKHHSĹ?V PLON cheese. Baa-Bon is made with ewes’ milk supplied by local sheep farmer and farm shop owner James Hadwin.

THREE WAYS WITH...

Cheshire-based %XUWĹ?V &KHHVH has moved LQWR UHWDLO IRU WKH Ć“UVW WLPH E\ RSHQLQJ 7KH Cheese Peddlers – a deli and cheese shop in Altrincham set up with The Mezze Company.

The shop stocks around 15 cheeses, plus dips, savoury pastries and sweet tarts made

by Mezze owner Carmen Hilditch.

2UHJDQR Move over Halloumi. The compact chewy texture of Caciocavallo means it keeps its shape during cooking. Cut slices around 1cm thick and fry in smoking hot oil until they are starting to melt and crisp on the outside, then sprinkle with oregano. Or hang the whole thing over hot coals and scrape the melted cheese onto bread like raclette.

Vol.19 Issue 10 | December 2018

23

CHEESEWIRE

news & views from the cheese counter

London’s Androuet becomes Abondance after refurb

BEHIND THE COUNTER TIPS OF THE TRADE

By Patrick McGuigan

Sarah Peak, The Cheese Yard, Knutsford, Cheshire

The owners of the Androuet shop in Spitalfields Market have rebranded the business as Abondance after a major refurbishment.

Brothers Leo and Alex Guarneri began trading nine years ago, under licence from famous French cheesemonger Androuet, which dates back to 1909 and has nine shops in Paris. But the pair has taken a new direction, cutting ties with Androuet and renaming the shop Abondance after the famous cheese, cattle breed and commune in the Haute-Savoie.

Around ÂŁ100,000 has also been invested in a new bar and dining room at the shop, and a new maturing facility in Acton. “We have grown and really wanted our own identity,â€? said Alex Guarneri. “I went to Paris to shake hands with StĂŠphane Blohorn [owner of Androuet] and we leave as friends.â€?

While Androuet was known for French cheese, Abondance has an increased range of British products. This is due to demand from chefs for British cheese,

CHEESE IN PROFILE with

Durrus What’s the story?

In 1979, Jeffa Gill helped spearhead the revival of farmhouse cheesemaking in Ireland when she started producing Durrus at her home in the beautiful valley of Coomkeen in West Cork.

e N KDV EHHQ LQYHVWHG LQ XSJUDGLQJ WKH 6SLWDOĆ“HOGV VKRS DQG D QHZ PDWXULQJ facility in Acton, west London

said Guarneri, but also because Brexit may make Continental cheeses harder to source. “Who knows what will happen but we need to protect ourselves,� he said. “The British cheese market is growing with farmers, who are really passionate.�

The range will include unique cheeses developed

by Abondance with British producers, such as a square

She continues to make the cheese there today, using milk from a neighbouring farm where the cows graze the rugged landscape.

The area’s damp, salty sea air encourages the right kind of cultures for making washed rind cheeses.

Milk: Cows’ milk, pasteurised How is it made?

The cheese is still handmade by a team of ladies, including Jeffa and her daughter Sarah. They use age-old artisanal methods,

cheese made by Traditional Cheese Dairy in Sussex, washed in beer at the new affinage facility at Mash Purveyors – a fruit and veg supplier in Acton.

Others include a triple cream cheese made with The Old Cheese Room and a tomme-style cheese from Nettlebed Creamery that is matured in pine needles. abondance.co.uk

traditional copper-lined vats and the curds are cut with a Swiss cheese ‘harp’. The curds drain in their moulds and are turned by hand to gently form their shape.

The cheese is dipped in a brine bath and then gently washed, wiped and turned each day in the ripening rooms resulting in a characteristic mottled pinkyorange rind. The cheese is matured in this way for four weeks (360g small cheeses) and six to ten weeks (1.3Kg big cheeses).

Variations: Two sizes. 360g and 1.3kg Appearance & texture: Underneath the pungent orange rind, the paste is soft and pliable with tiny holes.

7KH Ĺ´DYRXU RI 'XUUXV FDQ range from mild, mellow and grassy (when young) to rich, strong and earthy when it has been aged.

24

December 2018 | Vol.19 Issue 10

Part shop, part cafĂŠ, The Cheese Yard proves that getting retail and foodservice to work in harmony is a recipe for success. The secret, says owner Sarah Peak, is having staff that can multi-task. “You need people who can cook, wait tables, make coffee and serve cheese. It’s no good if someone just wants to talk about cheese or wait tables.â€?

Training is vital to this with Peak constantly teaching staff different skills and passing on cheese knowledge. “You need to be set up so that retail customers aren’t waiting while cafĂŠ orders are being taken, and that shoppers aren’t in the way of people having a coffee,â€? she says.

Come Christmas, the balance changes with the focus put squarely on retail. “Two weeks before, we clear all the tables and turn the whole space into a Christmas shop with gifts and hampers. As long as you let regular cafĂŠ FXVWRPHUV NQRZ WKH\Ĺ?UH Ć“QH Ĺ? cheeseyard.co.uk

Cheesemonger tip: This is a multiple awardwinning Irish cheese which will add colour to the counter and customers’ cheeseboards. Champion it for St Patricks Day promotions on 17th March and then in winter months as a super melting cheese

IRU WDUWLĹ´HWWH DQG UDFOHWWH recipes.

Chef’s recommendation: It’s delicious melted over small, waxy new potatoes raclette-style, with drycured meats. Pair with a lighter red wine, such as French Pinot Noir, or a fuller white such as White Burgundy or Viognier.

Whether you have a professional or personal interest in cheese, the Academy of Cheese is D QRW IRU SURĆ“W RUJDQLVDWLRQ SURYLGLQJ D FRPSUHKHQVLYH LQGXVWU\ UHFRJQLVHG FHUWLĆ“FDWLRQ /HYHO 2QH FRXUVHV DUH DYDLODEOH DFURVV WKH 8. 9LVLW academyofcheese.org to VWDUW \RXU MRXUQH\ WR 0DVWHU RI &KHHVH

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Energy Total Fat 0g Cholesterol 0mg Potassium 800mg Sodium 11mg Total Carbohydrate 16g Dietary Fiber 0mg Sugar 12g Protein 0.7g

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Ingredients • Natural King Coconut Water • Pure Green Tea extract • Natural Lime Juice

For sales and press enquires please contact: Email: hello@vivoteamarketing.com Tel: 0333 666 666 9

Vol.19 Issue 10 | December 2018

25

Tel: 01282 440040 Email: info@riggsautopack.co.uk www.riggsautopack.co.uk

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Over 175 suppliers and hundreds of great food and drink products

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scotlandsspecialityfoodshow.com 26

December 2018 | Vol.19 Issue 10

Juergen Maurer, 31 Salford Road, Aspley Guise, Milton Keynes MK17 8HT T: 01908 584489 F: 01908 584317

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No compromise on quality

CHEESEWIRE

news and views from the cheese counter

We have a contract with each farmer to guarantee a minimum milk price

Former dairy farmer Pascal Beillevaire founded the company in 1980 and his son set up the UK arm in 2011

Fighting for fromage Rather than just focus on classics, France’s Beillevaire has been turning retailers’ heads with its commitment to farmhouse production and its own branded cheeses Interview by Patrick McGuigan

The rise of big dairies, pressure on prices and the loss of farmhouse cheesemakers are familiar stories in Britain, but not ones normally associated with France. The country has long been seen as the protector-in-chief of artisan cheese, but stresses and strains are also taking their toll there. Many French classics are now made on an industrial scale with pasteurised milk, while dozens of traditional cheeses have disappeared as farmhouse producers close down.

“In France, it’s hard for some cheesemakers,” says Maxime Bozec, UK sales and development manager at French cheese company Beillevaire.

“The younger generation doesn’t always want to continue with the business. Perhaps they think working in an office is easier than making cheese.

And if you don’t have a local market, then you have to sell to a large company and that means getting bigger and pasteurising.”

Set up by former dairy farmer Pascal Beillevaire in the Loire-Atlantique region in 1980, Beillevaire is no small operation itself, employing 300 people with a €60m turnover, but the business is rooted in artisan skills, says Bozec.

“Because we used to be farmers, we want to keep this farmhouse spirit alive in cheesemaking.

It’s our first rule. We want to work with artisan producers using raw milk as much as possible.”

Beillevaire distributes 400 products direct from 250 French cheesemakers, which are sold through 20 of its own shops and 50 markets. It is also a producer, making eight raw-milk cheeses, plus desserts and butter, at its Machecoul dairy.

Unusually for France, these are brands (rather than PDO products), such as the soft citrussy cows’ milk Machecoulais and Brun de Noix, a semi-hard cheese washed in walnut liqueur.

Beillevaire also owns a Camembert dairy in Normandy, a goats’ cheese operation in the Loire and one in Ardèche producing Tomme and Raclette, as well as affinage sites in Ain for Comte, the Pyrenees for Ossau Iraty and in Machecoul.

“We collect milk from local farmers surrounding each of our workshops,” says Bozec.

“We have a contract with each to guarantee a minimum price, which is comfortable enough for them to live from their work and not worry about the milk price market.”

Pascal’s son Fabrice set up the UK operation in 2011 with a shop near Harrods, which ultimately didn’t work out – it closed in 2016.

The move did, however, enable the company to build up wholesale business with restaurants.

Foodservice still accounts for 60-70% of sales but independent retailers have been a focus for two years. Bayley & Sage, Cheeses of Muswell Hill and Selfridges are all supplied from its warehouse in Wimbledon, while customers outside London include Cowdray Farm Shop, The Cheese Society and Cheese Etc. “We propose something unique,” says Bozec.

“You can only get our products from us. Retailers are good for us because they have the knowledge to explain our products to their customers.”

The relationships are proving prosperous with Beillevaire’s UK sales worth £1.5m and growing at 15-18%, driven by shoppers’ growing interest in provenance. Similar forces are at work in France, says Bozec.

“We are starting to see a new trend in France for organic cheeses and more interest in animal welfare, which is good for farmhouse makers because this is what they are doing already.”

It seems artisan cheese is fighting back in France as much as it is Britain. Vive la révolution. beillevairexport.com

CROSS

SECTION

Cabri d’Ici 1

This lactic, ashed goats’ cheese is unique to Beillevaire and is made with raw milk from a farm just 10 minutes from the dairy near Nantes, where young farmer Bruno Clavier has a herd of 200 goats.

2

3

The name Cabri d’Ici translates as ‘goat from here’, which is ironic. The cheese was originally made in Poitou in the Loire Valley, but is now made at the company’s dairy in Machecoul in the West of France.

Matured for four weeks and weighing 130g, the Cabri d’Ici has a lighter, fluffier texture than Loire Valley cheeses, such as Selles-sur-Cher and Sainte Maure.

Vol.19 Issue 10 | December 2018

27

Grain-free organic paleo breads

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CALLING ALL FINE FOOD DISTRIBUTORS

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December 2018 | Vol.19 Issue 10

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CUT&DRIED

making more of British & Continental charcuterie

Demand for food ‘in a hurry’ fuels Brindisa pre-pack sales

By Mick Whitworth

Carving a whole leg of Iberico ham may provide in-store “theatre” but changing consumer habits and the challenges of staff training could mean curtains for this favourite foodie experience.

According to James Robinson, product training manager at Spanish foods distributor Brindisa, pre-packs are becoming the only viable format for many smaller delis – despite the continued interest in high-end meats.

“Even though people go into delis for the service and the experience, they also tend to want to get in and out fast,” he told FFD. “It’s part of the whole changing nature of society that people want a huge choice, but they also want stuff in a hurry.”

For any retailer introducing higher-end Continental meats, pre-packs represent a lowerrisk option than whole legs, which can cost upwards of £300 a piece, and demand less knowledge from staff.

“Very few people in retail can do a decent job of ham on the bone and keep it in good condition, and we’re finding our acorn-fed ham in ready-to-go packs is doing really well,” said Robinson. “That makes sense really, because if you’re going to pay super-premium prices for ham you should be getting it in the best condition it can be.”

Charcuterie remains the biggest single category for Brindisa, whose product range includes 100% acorn-fed Iberico hams from all four of Spain’s Protected Designation of Origin regions.

These include DOP Dehesa de Extremedura ham from Senoria de Montenera – a producer that unusually controls almost all aspects of production from breeding to curing.

“Iberico production is quite fragmented,” said Robinson, “but to have a curer who controls the whole process is like a cheesemaker with its own dairy herd: they have a deeper

Sliced pre-packs of super-premium hams are gaining traction for Brindisa, while interest in non-pork charcuterie is also rising

knowledge of their raw materials and therefore the potential to make the best product that animal can produce.”

With some UK consumers treating pork “with a degree of suspicion”, Robinson said Brindisa had also been strengthening its non-pork range, with lines such as Pablo ox chorizo from northern Spain and Artemonte game patés from Sierra Morena, north

of Andalucia.

“They have a long tradition of hunting game, and therefore a lot of traditional recipes.”

If the UK consumer is changing, so too are some Spanish producers, who are starting to break out of centuriesold traditions.

“The Spanish didn’t really start exporting in a major way until 25 years ago,” said Robinson, “and with 500 years of history since paprika arrived there it has been a very gradual evolution.

“In an ideal world you might say, ‘We have a great product and it’s all we need to do’, but realistically in today’s market you need to be

innovative.”

Brindisa wants to work with producers that can “evolve, but also maintain some continuity”, he said. “So rather than suddenly making a chow mein-flavoured salchichon, they’ll say, ‘We grow a lot of herbs in this region, so why don’t we try something that’s not traditional but still linked to where we are’.” brindisa.com

Canada dry: Golding cured his goose for seven days in a pancetta mix

Take a gander at Golding’s goose

By Mick Whitworth

Chef, keen shot and sustainable food champion James Golding is experimenting with wild Canada goose – a bird considered a pest by many rural landowners –­ for his latest venture into small-batch charcuterie.

Golding, who is group chef director for upscale restaurant-with-rooms group The Pig, has just produced his first trial batch of goose ham, dry-cured in a pancetta mix that included salt, sugar, rosemary, juniper, bay and “a little bit of winter savory as an alternative to thyme”.

The dark, rich meat was air-dried for seven days on the premises of Dorset artisan charcutier A Pinch of Salt, which is a partnership between Golding and master butcher Alan Bartlett.

Their small business currently supplies charcuterie to all of The Pig’s five hotels using rare-breed pigs reared in their own grounds.

Golding said thousands of Canada geese are shot in the UK each year, both for sport and as a pest control exercise because of their impact on crops and grassland.

However, disposing of their meat has always been seen as “problematic”.

“They fly thousands of miles, so the muscle meat is very tough, even if you braise it for three or four hours,” he told FFD. “But it’s a shame to despatch the bird and then not use it.”

Golding is now planning to take game hygiene qualifications enabling him to produce and supply game commercially, and has put out a call on social media to secure a regular supply of Canada geese, which can be shot year-round to prevent crop damage.

“This batch was purely experimental,” he told FFD, adding: “I’d be interested to know if anyone else has tried it.” @jamesgolding10 thepighotel.com

IN ASSOCIATION WITH

Vol.19 Issue 10 | December 2018

29

FINE FOOD SHOW NORTH SAVE THE DATE Sunday 10 - Monday 11 March 2019 Yorkshire Event Centre, Harrogate gff.co.uk/ffsn

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Vol.19 Issue 10 | December 2018

31

CATEGORY FOCUS

The good, the fad and the healthy

health food Pitched as a wholesome snack, The Great Stuff Companyâ&#x20AC;&#x2122;s Crunch clusters â&#x20AC;&#x201C; sweetened with maple syrup â&#x20AC;&#x201C; tick loads of ER[HV WKH\ DUH RUJDQLF UHĆ&#x201C;QHG VXJDU DQG RLO IUHH gluten-free, vegan and KLJK LQ SURWHLQ Ć&#x201C;EUH DQG RPHJD 7KH <RUNVKLUH start-up makes two varieties â&#x20AC;&#x201C; almond crunch with cocoa and cashew crunch with cinnamon â&#x20AC;&#x201C; packaged in 40g pouches (RRP ÂŁ2.55). thegreatstuffcompany. co.uk

In the New Year, dairyIUHH FRFRQXW NHĆ&#x201C;U EUDQG Rhythm Health will add two organic products to its OLQH XS SXUH FRFRQXW NHĆ&#x201C;U DQG FRFRQXW NHĆ&#x201C;U JROGHQ lime. Both drinks are made E\ IHUPHQWLQJ FRFRQXW ZLWK live cultures and, unlike some of their on-shelf rivals, are 100% raw and unpasteurised â&#x20AC;&#x201C; they are preserved via high pressure processing. RRP ÂŁ5.50. rhythmhealth.co.uk

0XHVOL DQG JUDQROD EUDQG Spoon has teamed up with Yorkshireâ&#x20AC;&#x2122;s Hesper Farm Skyr to launch a low sugar, KLJK SURWHLQ Ĺ&#x152;EUHDNIDVW SRWĹ?

LQ WKUHH Ĺ´DYRXUV RULJLQDO UDVSEHUU\ DQG EOXHEHUU\ Each 180g pot (RRP ÂŁ1.99 FRPELQHV ,FHODQGLF style Skyr yogurt with a topping of cinnamon and pecan granola to provide a EUHDNIDVW RSWLRQ WKDW SDFNV 16g of protein. spooncereals.co.uk

Free From Italyâ&#x20AC;&#x2122;s new â&#x20AC;&#x2DC;rice styleâ&#x20AC;&#x2122; legumes tap into the current vegan, high protein and pulses trends, providing consumers with an innovative rice alternative.

7KH ULFH VKDSHG JUDLQV DUH made entirely from pea and SXOVHV DQG FDQ EH XVHG OLNH ULFH EXW FRQWDLQ J RI SURWHLQ SHU J 7KHUH are four varieties: chickpea, red lentil, green pea and tricolore. RRP ÂŁ3.49 for 250g. freefromitaly.co.uk

While other pili nuts have EHHQ FODLPLQJ *UHDW 7DVWH awards and headlines alike, Raw & Wild LV JUDEELQJ LWV own slice of the action with D PRUH DIIRUGDEO\ SULFHG take on this nutty trend. On shelf in the likes of Planet Organic, Selfridges and 3DUWULGJHV LWĹ?V Ĺ´DYRXUV LQFOXGH WXUPHULF JLQJHU UDZ FKRFRODWH FRFRQXW Himalayan pink salt, chilli DQG RULJLQDO Ĺ´DYRXUV 553 ÂŁ1.99 for 22g. raw-wild.co.uk

7KH NLQJ RI EUHDNIDVWV MXVW got more interesting with the launch of The Great British Porridge Coâ&#x20AC;&#x2122;s instant SRUULGJH LQ WKUHH Ĺ´DYRXUV JRML EHUU\ SXPSNLQ VHHG EOXHEHUU\ EDQDQD DQG VWUDZEHUU\ SHDQXW EXWWHU 7KHVH YHJDQ GDLU\ IUHH DQG gluten-free porridges are VDLG WR EH Ĺ?FUDPPHG ZLWK ethically-sourced fruit, nuts and seeds, as well as British wholegrain oatsâ&#x20AC;?. RRP ÂŁ4.99 for 385g. thegreatbritishporridgeco. co.uk

Rural entrepreneurs Luke Peckish Kitchen has rebranded Christian and Tim Cottingham its rhubarb jam to become have brought a vegan-friendly, Yorkshire rhubarb & custard jam, gluten-free recipe to the within using local rhubarb grown toasted muesli table.

Lakeland the rhubarb triangle of West Muesâ&#x20AC;&#x2122; The Free Runner muesli Yorkshire. It is also launching a blend is toasted withgin agave new Raspberry Collins jam, syrupwith andraspberries garnished steeped with in made almonds, apricots, cranberries Divine Gin. and hazelnuts. peckishkitchen.co.uk lakelandmues.co.uk

I$IWHU UHDFKLQJ LWV Ć&#x201C;UVW \HDU RI Love Snacks has extended its range to take in a sixth product â&#x20AC;&#x201C; a business, Hungry Squirrel mixed nutsmaple pouch.pecan Containing has added to its aĹ´DYRXUHG QXW EXWWHUV 0DGH ZLWK mix of roasted and salted peanuts, almonds,maple cashews and pecans, almonds, syrup hazelnuts, this new addition has and a hint of mixed spices, the an RRP from foraatrade singleprice serveof smooth butterÂŁ1has pouch (30g). ÂŁ3.95 per 150g jar (RRP ÂŁ5-6). ilovesnacks.co.uk feedthesquirrel.co.uk

With mounting public antiWomersley Foods is now plastic sentiment, Londonâ&#x20AC;&#x2122;s selling its fruity jams in a newly Ranaâ&#x20AC;&#x2122;s Bakery hasThe ditched designed gift box. balance of polythene-style bags favour herbs and chilli in theinthree jams of paper packaging across its â&#x20AC;&#x201C; raspberry & chilli, blackcurrant bread range.and Thestrawberry gluten-free& & rosemary, sourdough baker says â&#x20AC;&#x153;this mint â&#x20AC;&#x201C; is said to intensify the premium upgrade has not Ĺ´DYRXU RI WKH IUXLW compromised the price or shelf womersleyfoods.com life of the breadsâ&#x20AC;?. ranasbakery.com

Whether youâ&#x20AC;&#x2122;re looking for free-from, vegan or just plain nutritious, our round-up has the latest launches in health foods covered. This month also sees us cover seafood (p37) and equipment for retailers (p39).

Compiled by Lynda Searby

32

December 2018 | Vol.19 Issue 10

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The Lake Districtâ&#x20AC;&#x2122;s Ginger Bakers has introduced its glutenfree date & wild seed bar in a packaged format for retail. The oat and date bars with pumpkin and VXQĹ´RZHU VHHGV FRPH LQ ER[HV RI four individually wrapped bars.

RRP ÂŁ3.50. gingerbakers.co.uk

Frenchinspired with a craft appearance

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IRRGV LV NHHSLQJ RQH VWHS DKHDG RI WKH PXOWLSOHV ZKR Ĺ?VHHP WR EH RQ WKH FOXHĹ? +DYLQJ D VXSSRUWLYH DQG Ĺ´H[LEOH ZKROHVDOHU DOVR KHOSV Ĺ&#x160; &OHYHWW VD\V 4XHHQVZRRG ZLOO VSOLW cases, allowing Wildmoor WR WDNH RUGHUV IRU SURGXFWV OLNH NJ WXEV RI FRFRQXW RLO WKDW LW ZRXOGQĹ?W KDYH WKH VKHOI VSDFH WR GLVSOD\ wildmoor-deli.co.uk

Another new entry into the on-trend kombucha space is The Mighty Bucha. The new brand is promoting its green coffee & green tea and gingko, JLQVHQJ VDUDVSDULOOD Ĺ´DYRXU kombucha drinks as alternative natural energisers. RRP ÂŁ2.79 for 50ml; ÂŁ7.99 for 1 litre. themightybucha.com

Vol.19 Issue 10 | December 2018

33

health food It might sound like a concoction for hardcore health nuts, but in southern Turkey, black carrot & turnip MXLFH RU Ĺ&#x152;Ä&#x203A;DOJDPĹ?

LV D traditional accompaniment to food. %HGLVK $UWLVDQ )RRGV is now producing this fermented beverage, which is alleged to have QXPHURXV KHDOWK EHQHĆ&#x201C;WV in its London kitchen, from four simple ingredients: black carrot, turnip, water and rock salt. Trade price ÂŁ5 for 1litre.

EHGLVK FRP

Following the success of its gluten-free desserts in the restaurant trade, Slab has launched a four-strong retail range of puddings that are IUHH IURP JOXWHQ UHĆ&#x201C;QHG sugar and palm oil. Orange & pistachio polenta cake, sticky toffee pudding, apple & cinnamon crumble and original chocolate brownie all have an RRP of ÂŁ3-3.25 (each dessert provides 2-3 portions).

VODEEDNHU\ FRP

Ensuring dessert isnâ&#x20AC;&#x2122;t off limits for those with special dietary requirements is Field Fare, with a new frozen range that includes vegan, dairy-free and gluten-free options. Meeting all three dietary demands is the producerâ&#x20AC;&#x2122;s Belgian chocolate torte with date and nut base (RRP ÂŁ5.49 for 330g), whilst its gluten-free fruit pies and crumbles (RRP ÂŁ5.75 for 550g) put traditional puddings back on the menu for coeliacs. Other desserts for coeliacs to get their spoons into include lemon cheesecake, salted caramel cheesecake, chocolate cake and white chocolate & raspberry cheesecake. Ć&#x201C;HOG IDUH FRP

While the sprouting grains, nuts and pulses trend has only recently hit the mainstream, in Devon, 6N\6SURXWV has been cultivating organic sprouts and seeds on its farm for 30 years. The secondgeneration family business is now run by sister team Ellisha and Kelda Kellett and has just launched 34

three new products. The Superfood Pack (kale, purple kohlrabi and alfalfa and radish sprouts, RRP ÂŁ2.50); The Protein Pack (mung, OHQWLO DQG VXQĹ´RZHU seed sprouts, RRP ÂŁ2.50) and alfalfa & onion (a mix of alfalfa sprouts and onion sprouts, RRP ÂŁ1.90).

VN\VSURXWV FR XN

December 2018 | Vol.19 Issue 10

An artisan workshop creating shortbreads and savoury bites

London start up +XPEOH Warrior has tapped into the power of â&#x20AC;&#x153;super plantsâ&#x20AC;? to launch a drinks range featuring â&#x20AC;&#x153;adaptogensâ&#x20AC;? like reishi mushroom, tulsi and ginseng. The organic, UHĆ&#x201C;QHG VXJDU DQG IUXLW MXLFH free drinks come in three Eastern-inspired varieties: Tiger Spring, Divine Oasis and Lunar Nectar. RRP ÂŁ2.50-3.80 for 250ml; trade SULFH e b WKH KXPEOH ZDUULRU FRP

)RUHVW %RXQW\ has launched a new range of 100% fruit spreads, after the Grannyâ&#x20AC;&#x2122;s Secret brand it was marketing in the UK ZDV GLVFRQWLQXHG 7KH Ć&#x201C;YH varieties (wild blueberry, sour cherry, raspberry, strawberry and apricot) are made in Serbia, have an 80% fruit content and contain no added sugar, preservatives or additives â&#x20AC;&#x201C; instead they are balanced with apple and lemon juice.

RRP ÂŁ3.75-ÂŁ4.15 for 340g.

IRUHVWERXQW\ FR XN

London-based distributor The Fine Food Forager has tracked down a new organic and glutenfree biscuit range from Burgundy, France.

Atelier Sarrasin (which translates as â&#x20AC;&#x2DC;buckwheat workshopâ&#x20AC;&#x2122;) makes four varieties of shortbread (lemon, cinnamon, coconut and salted butter) as well as sugarfree â&#x20AC;&#x2DC;savoury bitesâ&#x20AC;&#x2122; in tomme cheese, tomato, leek, fennel and sesameĆ&#x201C;J Ĺ´DYRXUV 553 e for a 130g box.

WKHĆ&#x201C;QHIRRGIRUDJHU FR XN

Peckish Kitchen has rebranded Devon producer 0LGĆ&#x201C;HOGV has itslaunched rhubarb jam to become a â&#x20AC;&#x153;very fruityâ&#x20AC;? granola Yorkshire & custard featuringrhubarb gluten-free oats,jam, using local rhubarb grown within seeds, dried fruit and coconut the rhubarb triangle of West Ĺ´DNHV 7KH PL[ LV KDQG EDNHG Yorkshire.

It is also a in fruit syrup andlaunching contains no new Raspberry Collins gin jam, added sugar, salt or palm oil. made with raspberries RRP ÂŁ5.25 (400g) or steeped ÂŁ9.95 in Divine Gin. (800g). peckishkitchen.co.uk PLGĆ&#x201C;HOGVJUDQROD FR XN

$IWHU UHDFKLQJ LWV Ć&#x201C;UVW \HDU RI Deli-cafĂŠs looking to add vegan business, Squirrel options to Hungry the dessert menu should has added maple pecan to its check out The Conscientious Ĺ´DYRXUHG QXW EXWWHUV 0DGH ZLWK Cookâ&#x20AC;&#x2122;s latest creations, which pecans, almonds, maple syrup DUH IUHH IURP JOXWHQ DQG UHĆ&#x201C;QHG and a hint of pie mixed the sugar.

Pecan withspices, a chocolate smooth butterbutter has ablondies trade price crust, almond withof ÂŁ3.95 per 150g jarbaked (RRP ÂŁ5-6).

Himalayan salt and New York feedthesquirrel.co.uk cheescake can all be bought whole. theconscientiouscook.co.uk

Womersley is nowits 5XGH +HDOWKFoods has released selling its fruity jams in a newly Ć&#x201C;UVW YHJDQ JUDQROD Ĺ&#x160; JLQJHU designed box. balance turmeric â&#x20AC;&#x201C; gift made

by The baking oats of herbs and chilli in the three with coconut oil and pear juicejams â&#x20AC;&#x201C;EHIRUHbDGGLQJbJLQJHU WXUPHULF raspberry & chilli, blackcurrant & rosemary, and strawberry & DQG SXPSNLQ DQG VXQĹ´RZHU mint is said to intensify the seeds.â&#x20AC;&#x201C; RRP is ÂŁ4.99 and stockists Ĺ´DYRXU RI WKH IUXLW include Planet Organic and womersleyfoods.com Wholefoods.

UXGHKHDOWK FRP

L a u n c h i n g t o t h e i n d e p e n d e n t R e ta i L S e c t o R at t h e F i n e F o o d S h o w n o R t h i n M a R c h ' 1 9 “This is THE BEST Extra Virgin Olive Oil I have ever tried!

I should know, I’ve been in the trade for years.”

Ayshea Hawthorn, Beyond The Kale, Bath

pdo Kolymvari, crete

“These olives have changed my opinion of olives! I absolutely love them and so do all that try them.”

Mrs N. Quirk

pitted greek olives with Mediterranean herbs & garlic or Medium Spiced chilli & garlic

The Mighty Bucha kombucha.

The sparkling probiotic health drink.

Trust your gut. www.themightybucha.com inFo@MeddeLiFood.co.uK / www.MeddeLiFood.co.uK

Vol.19 Issue 10 | December 2018

35

PROMOTIONAL FEATURE

strike the gold

Blue Star Crab Meat – the story so far

WHEN JOHN KEELER started catching and processing crabs in his own kitchen in 1995, perhaps he was the only one who knew where it would lead to almost 25 years down the line.

Blue Star have become one of the largest crab meat producing companies in the world, leading the way for innovation with a social conscience while still working to the highest standards regarding sustainability and ethical practices.

With this brings great responsibility, with the company employing over 4000 personnel worldwide both on a direct and indirect basis.

Both Blue Star and John Keeler have become the go-to names for reliable, honest and transparent information. John was recently invited to speak at The World Trade Organisation in Geneva regarding sustainability.

All the crab meat Blue Star bring into the UK comes from the Blue Swimming Crab (Portunus Pelagicus) which is caught in and around the estuaries off the coast of

36

December 2018 | Vol.19 Issue 10

Indonesia.

As the name suggests, this crab spends most of its time swimming and feeding at the water’s surface, which has a great bearing to how the meat looks and tastes. The Claw Meat is pink in colour and the head meat is white, totally different to a bottom feeding crab!

The water is warm and free from contaminates.

It is fully sustainable, only fully-grown male crabs kept and used, no female or juvenile crabs are used with full traceability from the fisherman to the delivery of product.

Blue Star work to the highest standards and have Global BRC accreditation and fully HACCP compliant, backed with annual third-party audits.

Once delivered to a production plant, the crabs are pasteurised and hand packed into the patented recycled aluminium foil pouches. This enables us to offer up to 18 months’ shelf-life from production if kept refrigerated throughout the supply chain.

Quite revolutionary!

This packaging uses 41% less CFC gases than tins or plastic cups when produced and is fully recyclable!

Strike the Gold Foods of London were appointed sole UK distributors in 2012 We currently supply both the retail and wholesale trade with two sizes of crab meat, 454gm for the foodservice sector and 142gm for the retail trade.

If you have a farm shop, deli or you are the buyer for a quality grocer, Blue Star Crab Meat is ideal for you. We can also offer you sampling days and FREE point of sale material such as recipe cards.

Blue Star are members of the following governing authorities:

Please e-mail info@goldfoods.co.uk or telephone 0800 9875431 for further information also follow us on

health food

seafood

,Q VSULQJ Rejuvenation Water, which claims to be the worldâ&#x20AC;&#x2122;s Ć&#x201C;UVW DPLQR DFLG HQULFKHG spring water, will launch in 250ml slimline cans to complement its 500ml PET bottle range. Available in apple & mint, ginger & lime and Spanish orange Ĺ´DYRXUV WKH GULQNV FRPELQH Staffordshire spring water, fruit juices and an amino acid formulation in a no added sugar recipe. rejuvenationwater.co.uk

Munchy Seeds is proving that the indulgent salted caramel trend can apply in a healthy context too, with the launch of a salted caramel seed mix. Roasted VXQĹ´RZHU DQG SXPSNLQ seeds, coconut and sea salt combine in this sweet and salty snacking option that is vegan, gluten-free and GDLU\ IUHH 553 e IRU D 120g pot, or 70p for a 25g pack. munchyseeds.co.uk

Hot smoked salmon is now being produced on Skye by former chef -RKQ &RUĆ&#x201C;HOG. Hot alder smoked salmon 553 e LV WKH Ć&#x201C;UVW product to come out of the Isle of Skye Smokehouse, which is modelled on a St Kildan â&#x20AC;&#x2DC;cleitâ&#x20AC;&#x2122;. The smokehouse is also making a very limited edition (300) 24K-gold-dust-coated salmon for Christmas.

MRKQ FRUĆ&#x201C;HOG# skyesmokehouse.co.uk

The â&#x20AC;&#x153;North Sea seafood H[SORUHUVĹ? DW 'XWFK company Bisq are championing a local, seasonal approach to seafood with the launch of two soups. The companyâ&#x20AC;&#x2122;s shrimp bisque is made from SUHVHUYDWLYH IUHH 'XWFK shrimp shells, while its more Ć&#x201C;OOLQJ Ć&#x201C;VK VRXS LV EDVHG RQ Ć&#x201C;VK EURWK DQG =HHODQG mussel liquid. Both come in 450g tubs (frozen for a 180-day shelf life; fresh with a 14-day shelf life). bisqseafood.nl

With its alcohol and botanical infused smoked salmon range leaping off the shelf in the likes of Harrods, Selfridges and Fortnum & Mason, Sussexâ&#x20AC;&#x2122;s The Pished Fish KDV ODXQFKHG D 'HVLJQDWHG 'ULYHU ERR]H IUHH VDOPRQ for the festive season. The Ĺ?VREHU VDOPRQĹ? LV LQIXVHG with juniper and cherry EHIRUH VPRNLQJ 553 e for 100g.

SLVKHGĆ&#x201C;VK FRP

Joining the fermented tea party is Australian brand Remedy Kombucha, which launched into the UK this year. Besides the variety of Ĺ´DYRXUV WKLV EUDQG RIIHUV (cherry plum, apple crisp, and raspberry lemonade to name three), its point of difference is endorsement from Sarah Wilson and her â&#x20AC;&#x2DC;I quit sugarâ&#x20AC;&#x2122; team. RRP ÂŁ3 for a 300ml bottle. remedydrinks.com

Eat Real has extended its range of gluten-free and vegan hummus, lentil and quinoa snacks in response to consumer demand for Ĺ?EROGHU Ĺ´DYRXUVĹ? -RLQLQJ the line-up are six new SKUs: chilli cheese and sour cream & chive hummus chips, mango & mint lentil chips, paprika and sweet chilli quinoa chips, and Mediterranean Ĺ´DYRXU TXLQRD FRUQ SXIIV b553 S for 30-45g grab packs. eatreal.co.uk

The words â&#x20AC;&#x2DC;lobsterâ&#x20AC;&#x2122; and â&#x20AC;&#x2DC;ready mealâ&#x20AC;&#x2122; arenâ&#x20AC;&#x2122;t usually found in the same sentence, but Scotlandâ&#x20AC;&#x2122;s Highland Bay has released a range RI Ĺ?UHVWDXUDQW TXDOLW\Ĺ? frozen seafood meals that challenges perceptions.

'LVKHV LQFOXGH ZKROH EDNHG scallops with a creamy leek & kale sauce, hand-made crabcakes seasoned with kelp seaweed and lobster mac & cheese. RRPs range from ÂŁ4.50 to ÂŁ8.50. highlandbayseafoods. co.uk

Thule Ventusâ&#x20AC;&#x2122; salt cod patĂŠ launched in the Shetland Islands in August and has just become available UK-wide via The Cress Company (trade price from ÂŁ3.37; RRP ÂŁ4.50). The patĂŠ is described as â&#x20AC;&#x153;rich and refreshing, with the light VDOWHG Ć&#x201C;VK EDODQFHG E\ WKH sharpness of the buttermilk and garlic, and everything tempered by the cream and UDSHVHHG RLOĹ? saltcod.co.uk

Can-D Food claims to KDYH EURXJKW (XURSHĹ?V Ć&#x201C;UVW candied-smoked salmon to market. Scottish farmed salmon is dry cured, brined in a mix of salt, honey and maple syrup, air dried and smoked over whisky barrel oak, creating a â&#x20AC;&#x153;sweetVDYRXU\Ĺ? SURĆ&#x201C;OH 553 e IRU J DQG e IRU J can-d.co.uk

Positive Potions has doubled its range, with four new â&#x20AC;&#x153;botanical drink dropsâ&#x20AC;?, hand-made from organic botanicals grown in the producerâ&#x20AC;&#x2122;s walled garden on Anglesey. Each 30ml bottle (RRP ÂŁ7.99) can be diluted to make around ten 250ml â&#x20AC;&#x153;antioxidantpackedâ&#x20AC;? drinks. positivepotions.co.uk

Andersonâ&#x20AC;&#x2122;s vegan haggis will launch with Suma Wholefoods just in time for Burns Night. The haggis, which is based on oats, pulses and seeds, was originally being sold as part of a range of vegan hot foods via the Yorkshire producerâ&#x20AC;&#x2122;s streetfood van. RRP ÂŁ5.99; trade price ÂŁ3.25. ispice@ispice.co

Sashimi-grade cold-smoked Peckish Kitchen has rebranded Scottish salmon the latest its rhubarb jam toisbecome release from London Smoke Yorkshire rhubarb & custard jam, & Cure 7KH Ć&#x201C;VK LV VDLG WR EH using local rhubarb grown within â&#x20AC;&#x153;under-cured and under-smoked the rhubarb triangle of West so itâ&#x20AC;&#x2122;s naturally fresher, less salty Yorkshire. It is also launching a andRaspberry altogetherCollins more sashimi new gin jam,in styleâ&#x20AC;?.with RRPraspberries ÂŁ7.95-8.95steeped for 100g; made in trade price ÂŁ4.95.

Divine Gin. londonsmokeandcure.co.uk peckishkitchen.co.uk

,Q ZKDW LW FODLPV LV D Ć&#x201C;UVW Best $IWHU UHDFKLQJ LWV Ć&#x201C;UVW \HDU RI of Hungary is bringing a Siberian business, Hungry Squirrel sturgeon from Hungary has addedcaviar maple pecan to its WR WKH 8. 7KH FDYLDU LVbSUHSDUHG Ĺ´DYRXUHG QXW EXWWHUV 0DGH ZLWK using the malossolmaple (â&#x20AC;&#x2DC;littlesyrup saltâ&#x20AC;&#x2122;) pecans, almonds, SURFHVV IRU D Ĺ?Ĺ´DZOHVV JUDLQ and a hint of mixed spices, the textureâ&#x20AC;?, says the Tradeof smooth butter hasimporter. a trade price price RRP ÂŁ45. ÂŁ3.95ÂŁ30; per 150g jar (RRP ÂŁ5-6). bestofhungary.co.uk feedthesquirrel.co.uk

Lunchtime shoppers add Womersley Foods can is now Campsie Glen Smokehouseâ&#x20AC;&#x2122;s selling its fruity jams in a newly new sweetcure hot-smoked designed gift box.

The balance of salmon portions to a jams herbs and chilli directly in the three salad or noodle box as they come â&#x20AC;&#x201C; raspberry & chilli, blackcurrant skinless and ready-to-eat.

They& & rosemary, and strawberry DUH DYDLODEOH LQ WZR Ĺ´DYRXUV mint â&#x20AC;&#x201C; is said to intensify the traditional and Hebridean Ĺ´DYRXU RI WKH IUXLW seaweed, two portions in a pack womersleyfoods.com 553 e IRU D J SDFN b campsieglen.co.uk

Vol.19 Issue 10 | December 2018

37

THE VERY FINEST ENGLISH SMOKED TROUT

D

AND LIM E

KY SMOKE

I ILL

LA

F

MO SAL N CH

Award-winning Smoked Salmon from the Outer Hebrides with a delicious succulent EXW ÀUP ÁDN\ WH[WXUH 6RXUFLQJ RQO\ WKH KLJKHVW TXDOLW\ $WODQWLF VDOPRQ IURP 6FRWWLVK VDOPRQ SURGXFHUV 6PRNHG LQ D XQLTXH DQG VHFUHW SURFHVV RYHU RDN

FRESH AND DELICIOUS

W W W. C H A R L I E S T R O U T. C O . U K C H A R L I E @ C H A R L I E S T R O U T. C O . U K 01798 872986

QUALITY FRESH FISH, ORGANIC SEAWEED AND MUCH MORE. IT HAS NEVER BEEN EASIER TO OFFER THESE PRODUCTS TO YOUR CUSTOMERS. Tel: 01870 610324

www.salarsmokehouse.co.uk info@salarsmokehouse.co.uk Salar Smokehouse Ltd, The Pier, Lochcarnan, Isle of South Uist HS8 5PD 38

December 2018 | Vol.19 Issue 10

CONVENIENTLY PACKAGED AND PREPARED, READY TO USE. PLEASE CONTACT US ABOUT OUR SAMPLE PACKS T: 01822 854378 E: INFO@MERIDIAN-SEA.COM OR VISIT OUR WEB SITE: WWW.MERIDIAN-SEA.COM

seafood

3O\PRXWK EDVHG Meridian Sea is rolling out a new UDQJH RI IUHVK FKLOOHG Ć&#x201C;VK DQG VHDZHHGV WKDW LW VD\V Ĺ?RIIHUV D SUDFWLFDO ZD\ IRU D UHWDLOHU WR WU\ Ć&#x201C;VK IRU WKH Ć&#x201C;UVW WLPH RU WR LQFUHDVH WKHLU UDQJH E\ adding fresh salted seaweed and other added value seafood itemsâ&#x20AC;?.

The range takes in West &RXQWU\ Ć&#x201C;VK SRUWLRQHG DQG UHDG\ WR FRRN ZLWK FRG haddock, hake, mackerel, bass, plaice, red mullet, brill,

equipment for retailers 5HWDLOHUV ORRNLQJ WR EX\ products in bulk and repack them into smaller pouches or bags should check out Intamac Packaging Systems Ĺ&#x160; D FRPSDQ\ WKDW KDV EHHQ VHW XS VSHFLĆ&#x201C;FDOO\ IRU VHOOLQJ HQWU\ OHYHO SDFNDJLQJ PDFKLQHU\ Intamacâ&#x20AC;&#x2122;s expertise spans SUH PDGH SRXFK Ć&#x201C;OOLQJ and sealing equipment, code and date printers, VHPL DXWRPDWHG Ć&#x201C;OOLQJ DQG VHDOLQJ V\VWHPV DQG YHUWLFDO baggers. intamacmachinery.com

Danish combi oven manufacturer HounĂś is offering food retailers the FKDQFH WR Ĺ?WU\ EHIRUH WKH\ EX\Ĺ? DW LWV VKRZURRP DQG demonstration kitchen in :LJDQ 7KH NLWFKHQ LV Ć&#x201C;WWHG out with a representative selection of HounĂśâ&#x20AC;&#x2122;s combi ovens, which includes seven sizes of â&#x20AC;&#x2DC;visual cookingâ&#x20AC;&#x2122; oven as well as three sizes of its compact CombiSlim oven. houno.com

Weighing equipment specialist Bizerba has WHDPHG XS ZLWK UHĆ&#x201C;OO XQLW supplier Unpackaged to conceive a zero-waste UHĆ&#x201C;OO UHWDLOLQJ VROXWLRQ for farm shops and delis.

With Bizerbaâ&#x20AC;&#x2122;s XC II 800 self-service retail scale at LWV FHQWUH WKH Ć&#x201C;UVW V\VWHP has just been supplied to Welbeck Farm Shop in Nottinghamshire. bizerba.com

Bäroâ&#x20AC;&#x2122;s new Intara CX series of recessed ceiling lights comprises directional spots, downlights and wallwashers IRU UHFHVVHG Ć&#x201C;WWLQJ Directional spots create accentuated lighting in shops, downlights provide HIĆ&#x201C;FLHQW JHQHUDO OLJKWLQJ for example of entrances and circulation areas, while wallwashers highlight vertical surfaces like GLVSOD\V RU SURGXFW VKHOYHV at the back of a shop. baero.com

A zerowaste honey dispenser

salmon, scallops and prawns among the species on offer.

The seaweed is handKDUYHVWHG IURP %ULWWDQ\ DQG RUJDQLFDOO\ FHUWLĆ&#x201C;HG %RWK WKH Ć&#x201C;VK DQG VHDZHHG DUH IXOO\ traceable â&#x20AC;&#x201C; down to the boat it was caught in or, for the seaweed, the location, date and harvesterâ&#x20AC;&#x2122;s name.

3URGXFWV DUH UHDG\ priced with RRPs starting from ÂŁ3, offering margins of between 30% and 40%. meridian-sea.com

How we stock itâ&#x20AC;Ś

As the consumer backlash against packaging waste gathers force, Best of Hungary has launched a zero-waste KRQH\ dispenser,bĆ&#x201C;OOHG ZLWK NJ RI QRQ FU\VWDOOLVLQJ raw Hungarian acacia KRQH\ b7KH GLVSHQVHU itself comes free of FKDUJH \RX RQO\ SD\ IRU WKH KRQH\ DW e NJ 5HĆ&#x201C;OO SRWV RI DQG NJ are available at the same price. bestofhungary.co.uk

NICK SPAVEN, owner Gastro Nicks, Collingbourne Ducis, Wiltshire *DVWUR 1LFNV SULPDULO\ focuses on deli products and wine, but with owner Nick Spaven a third JHQHUDWLRQ Ć&#x201C;VK PHUFKDQW it would be a crime not to use the knowledge he has amassed. So, twice a month WKH GHOL WDNHV GHOLYHU\ RI IUHVK %ULWLVK GD\ERDW Ć&#x201C;VK from the south coast and RSHQV LWV Ć&#x201C;VK FRXQWHU Ĺ?:H WU\ WR EH VSHFLDOLVW IRFXVLQJ RQ SULPH Ć&#x201C;VK WKDW is wild and seasonal as opposed to farmed that SHRSOH DUHQĹ?W OLNHO\ WR Ć&#x201C;QG LQ WKH VXSHUPDUNHW Ĺ? VD\V

6SDYHQ Ĺ?7KDW PLJKW LQFOXGH EULOO -RKQ 'RU\ VHD WURXW seabass and halibut.â&#x20AC;?

However, he admits that persuading people to spend more on British wild Ć&#x201C;VK UDWKHU WKDQ EX\LQJ VD\ 3DFLĆ&#x201C;F VDOPRQ DQG other imports from the supermarket is a challenge. Ĺ?, EHOLHYH LWĹ?V D VLJQ of the times that a lot of people sign up to receive QHZVOHWWHUV DQG VD\ WKH\ are interested but donâ&#x20AC;&#x2122;t materialise as customers,â&#x20AC;?

KH VD\V gastronicks.co.uk

Open Retail Solutions â&#x20AC;&#x201C; now under new ownership â&#x20AC;&#x201C; has over 40 farm shops and delicatessens using its EPoS systems. The Nottingham company has developed its own EPoS software, which works with Microsoft Excel to import supplier spreadsheets, export sales and product data. openretailsolutions.co.uk

Target Catering Equipmentâ&#x20AC;&#x2122;s commercial induction ranges are accredited by the Carbon Trust.

This sustainability endorsement has earned the Gloucester EXVLQHVV D Ć&#x201C;QDOLVWĹ?V SODFH LQ WKLV \HDUĹ?V &DWHULQJ (TXLSPHQW 6XSSOLHUVĹ? $VVRFLDWLRQ &(6$

6XVWDLQDEOH (TXLSPHQW $ZDUGV targetcatering.co.uk

Coldtraila has launched a new service for delis and farm shops who need extra refrigeration capacity for meat in the run up to Christmas. With heavy duty chiller capabilities for frozen meats, the mobile trailers are delivered and set up within 24 hours. coldtraila.co.uk

Vol.19 Issue 10 | December 2018

39

Supreme Champions in 2006, regional winners in 2009 and with continued success at Great Taste year on year, you can be assured of quality from Woodcock Smokery THE FINEST SMOKED AT L A N T I C S A L M O N FROM THE ISLE OF LEWIS W W W. U I G L O D G E . C O. U K T. 0 1 8 5 1 6 7 2 3 9 6

Hot-smoked Atlantic mackerel

Wild smoked Atlantic salmon

+353 28 36232 | www.woodocksmokery.com

Win Sales with our award-winning Chapman’s gourmet fishcakes and seafood products...

Using their Mum’s recipes Kevin and Paul Chapman continue to produce Traditional Fish Cakes and Fish Products using their mums principle of incorporating only the finest ingredients.

• • • • •

Handmade with fresh ingredients Attractive packaging Weekly Deliveries Low minimum order value No artificial colours or flavourings

Email: Email: sales@chapmansfishcakes.co.uk sales@chapmans-seafoods.co.uk Web: Web: www.chapmansfishcakes.co.uk www.chapmans-seafoods.co.uk Tel: 01472 269871 40

December 2018 | Vol.19 Issue 10

SHOW PREVIEW

The 2019 trade show calendar kicks off with Scotland’s Speciality Food Show from 20th to 22nd January at the SEC in Glasgow. Here’s why you should visit Scotland’s largest trade sourcing event for the speciality food market.

Six reasons to visit… Scotland’s Speciality Food Show

1

2

3

Meet different producers

Improve your retail skills

Learn who’s best in show

Around 130 Scottish and UK exhibitors will be at the show. Established names like Folkingtons Drinks, Little Herb Farm and The Gin Bothy are all returning with new products. But there’s also a chance to meet a range of firsttime exhibitors including Deans of Huntly, Seedlip Drinks and Aye Pickled.

There will be seminars and workshops on many aspects of retailing at the show’s Seminar Theatre. Ian Retallick will be discussing ‘How Independent Retailers can take on the giants and win’, Lynda Murray will offer advice on visual merchandising, and Visit Scotland’s Janie Newman is giving a talk about capitalising on the tourism market.

The Best Product Awards will be taking place at 9am on the show’s opening day.

A panel of judges, including Masterchef winner Gary Maclean, will choose the most innovative, well-packaged and tasty products at the show. The winners will then be featured in a special display case at the entrance.

4

5

6

Uncover the next big thing

Find more than just food

See gems from all corners

The Launch Gallery brings together the best new food producers to have emerged onto the Scottish retail scene in the last 12 months. The 15 young companies showcasing their products this year include Isle of Skye Smokehouse, Genius Brewing, Libber Tea, Rora Dairy and Rebel Chocolate.

It’s not all about the food, however.

Scotland’s Speciality Food Show is run in conjunction with Scotland’s Trade Fair giving retailers a chance to meet around 500 gift, homewares, craft, jewellery, fashion accessories, clothing and textile producers. Both shows will be housed in one large hall in a clear grid layout for a more enjoyable visitor experience.

Products from the furthest reaches of Scotland will be at the show for visitors to discover on designated regional stands.

Orkney Food & Drink will showcase producers from the Orkney Isles, while A Taste of Shetland will feature producers including Mirrie Dancers Chocolates and Westray Bakehouse.

Vol.19 Issue 10 | December 2018

41

COLLECTOR’S EDITION Featuring iconic Steven Brown Art designs, Dean’s bring you a range of beautifully presented gift tins containing their melt in the mouth, all butter shortbread.

Sarah Gray’s is a husband and wife team who make jams, marmalades, curds, and chutneys, they have as much fun making their range as they do eating them with their family.

01241 860221 | sarah@sarahgrays.co.uk | www.sarahgrays.co.uk

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December 2018 | Vol.19 Issue 10

deans.co.uk T: 01466 792086

SHELF TALK

Brexit not a concern for new Italian fine food importer

By Lauren Phillips

are stocking are family businesses and artisan producers, hardly any of them have any UK presence.”

Exclusivity is another way Perri is hoping to stand out in the market. The importer’s portfolio consists of many brands and products only available in the UK via the wholesaler, including Mussini’s balsamic vinegars and pasta sauces, ADI Apicoltura’s raw organic honey, and L’Origine’s Demeter biodynamic pasta.

Perri decided to start his own business after seeing an opportunity to supply specialist independents with “premium” Italian foods as opposed to the “Anglicised Italian market” currently on offer.

He said that the bulk of Italian importers currently on offer supply foodservice products to pasta and pizza restaurants, adding: “Not a lot of Italian food importers are high-end or if they are, they do fresh food products like charcuterie and cheese.” justgourmetfoods.co.uk

The uncertainty over Brexit is not discouraging one new wholesaler – set up by the former MD of Seggiano – from importing fine Italian food to the UK. Focused primarily on high-end ambient goods for the independent retail market, Just Gourmet Foods began importing Italian groceries to the UK in October.

The Surrey-based company’s founder, Gianfranco Perri, told FFD he isn’t worried about launching the business just as Britain is preparing to leave the EU. “I just think when it happens it’s going to happen for everyone,” says Perri, who has also worked at Italian specialists Salvo 1968 and TICCO Foods. “The levies on products will be the same for every importer, retailer and wholesaler.

“Will we ever stop importing food products?

No. British consumers will still want their Italian tomatoes, even after Brexit, so I think there is always going to be a demand.”

Just Gourmet Foods is importing groceries over fresh, with items including EVOOs, organic and gluten-free pastas, sweet treats, jams and spreads.

Despite a highly competitive market already filled with big names, Perri said Just Gourmet Foods has a unique selling point.

“Our point of difference is our supply Perri is unfazed by Brexit’s possible impact on his new business chain,” said Perri. “The producers we

Luscombe’s new drink tames tart rhubarb

By Lauren Phillips

Luscombe Drinks has introduced a new flavour to its range of premium drinks, and unveiled a new creative campaign to mark its 21st anniversary.

The company says the new drink, Rhubarb Crush (RRP £1.95, 27cl), has been created with an adult audience in mind and works as a soft drink or mixer.

Described as “fresh and bright” with the “tartness of rhubarb tempered by the soft sweetness of vanilla”, the drink is soft pink in colour and includes rhubarb juice, blueberry juice, Madagascan vanilla extract, and lemon oil.

But working with rhubarb was very different from other fruits and vegetables Luscombe

is used to dealing with, said communications director Emma Cotton.

“We were looking for a

refreshing drink that captured the essence of rhubarb – that sweet-and-sour quality that diners and drinkers are currently seeking out,” said Cotton. “Sour flavours are very fashionable at present, and people are looking for something a little unusual and exciting.”

The company collaborated with London agency Alpha Century to develop its new creative campaign titled ‘Days of Luscombe’. The campaign sees Luscombe drinks being enjoyed in social settings. The images are in black and white with a strip of light running through the image which mirrors Luscombe’s stripe on its labels.

“The imagery has an elegant and stylish feel, which reflects the super-premium quality of Luscombe’s drinks,” said Cotton. luscombe.co.uk

Displays that pay PEP-UP YOUR SHELVES WITH THE GUILD OF FINE FOOD’S RESIDENT MERCHANDISING QUEEN JILLY SITCH Panto season is in full swing and it’s time for ‘curtains up!’ in your shop too. Christmas is your time on stage. “Oh no it isn’t!”

Oh yes, it is. This is the culmination of the last 10 months of hard graft and preparation, so you need to make use of every inch of space.

Even the darker corners of your shop should be all-singing, all-dancing, and all-selling.

Get the fairy lights out (for once it’s acceptable) and brighten up the space, cram the cheese counter with everything you’ve got (even if it’s not cheese) and pile those panettones high.

Everything needs to go into your displays.

Just make sure, however you’re arranging items, that customers can still access products without fear of toppling the whole thing over.

Boost the visual experience with some Christmas music and get that mulled wine on the hob, too. Even if it’s not your thing, UHPHPEHU LWōV RQO\ D IHZ H[WUHPHO\ SURƓWDEOH

weeks. Then you can say, “it’s behind you!”

WHAT’S NEW Mulled Gin from Shellys Drinks has a new younger brother in the form of Winter Rum: a Caribbean rum blended with cranberry juice, orange, cinnamon, nutmeg and pepper. Both drinks are recommended as alternatives to mulled wine. shellysdrinks.co.uk Picualia Extra Virgin Olive Oil from Spain has launched nationwide following a successful stint on the shelves of Selfridges. Made from the Picual olive variety grown in Andalucía’s Jaen province, the oil has a high smoke point and an 18-month shelf life. picualia.com Vol.19 Issue 10 | December 2018

43

SHELF TALK WHATâ&#x20AC;&#x2122;S NEW

My magic ingredient

Olive Branchâ&#x20AC;&#x2122;s sister company The Greek Kitchen KDV ODXQFKHG Ĺ´DPH roasted red peppers sourced from a mountainous region of Florina, Northern Greece. Packed in cases of 6 with a trade price of ÂŁ2.09 per unit, the jars are available via Hider, The Gorgeous Food Co and Love For Local. myolivebranch.co.uk

Seggiano Raw Chestnut Honey JENNY LINFORD Food Writer

Fifth Dimension Chocolates has created a QHZ FKRFRODWH ZLWK &DPERGLDQ FXUU\ Ĺ´DYRXUHG JDQDFKH Ć&#x201C;OOLQJ FDOOHG 6LHP 5HDS D FLW\ FORVH WR WKH IDPRXV $QJNRU :DW WHPSOHV 5HĹ´HFWLQJ Khmer curries of the area, the ganache has Ĺ´DYRXUV RI OHPRQJUDVV JDODQJDO DQG NDIĆ&#x201C;U lime leaves followed by coconut and chilli encased in a white chocolate outer shell.

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,Ĺ?P DOZD\V DPD]HG E\ WKH UDQJH RI Ĺ´DYRXUV WKDW PRQRĹ´RUDO KRQH\V SRVVHVV 5DWKHU WKDQ WKRVH delicate, perfumed varieties, my favourite is FKHVWQXW KRQH\ , OLYHG LQ 7XVFDQ\ DQ DUHD Ć&#x201C;OOHG with chestnut forests, so have a fondness for Seggianoâ&#x20AC;&#x2122;s raw Italian version, in particular.

'DUN LQ FRORXU LW KDV D IXOO IUDJUDQW Ĺ´DYRXU with bitter notes and a complex sweetness ZKLFK VWRSV LW IURP EHLQJ FOR\LQJ ,WV Ĺ´DYRXU LV strong enough to stand up to a slice of tangy sourdough toast or liven up a bowl of natural yoghurt.

When it comes to cooking, I use it in home-made granola (made from oats, seeds and cashew nuts), in a walnut & honey tart and spiced honey cakes. For a simple starter which my guests always enjoy, I toast goatsâ&#x20AC;&#x2122; cheese on bread and trickle over a little chestnut honey. Itâ&#x20AC;&#x2122;s also an excellent glaze, brushed over marinated Chinese barbecued pork or slowcooked spare ribs.

Jenny bought her honey from Fresh and Wild, Camden Parkway, London

Its flavour is strong enough to stand up to a slice of tangy sourdough toast

DJâ&#x20AC;&#x2122;s hot chili sauces launch to UK from the White Isle

By Lauren Phillips

A former DJ and trained chef living in Ibiza is now looking to export his range of hot sauces â&#x20AC;&#x201C; made using chillies grown on the island â&#x20AC;&#x201C;to the UK retail market.

Sid Shanti, a UK national who migrated to the Balearic Island in the late â&#x20AC;&#x2122;90s, founded Ibiza Chili Co in 2016 to create his three-strong range of sauces.

The sauces (100ml, trade ÂŁ2.60, RRP ÂŁ3.99) are already shipped to Germany,

Switzerland and Belgium, but Shanti said the company is now looking at the UK retail market as its next target.

The sauces come in three varieties â&#x20AC;&#x201C; Magnificent 7, Lava Verde, and Oh Carolina! â&#x20AC;&#x201C; with different heat scales and flavour profiles from the four varieties of chilli pepper grown in the North of Ibiza: Carolina Reaper, Trinidad 7 Pot, Chocolate Douglah, and Jigsaw. â&#x20AC;&#x153;These chillies, although very hot, have an incredible

flavour profile,â&#x20AC;? said Shanti, â&#x20AC;&#x153;both sweet, fruity with an intense heat which dissipates on the palate. At this point, we are the largest chilli growers in the Balearic Islands.â&#x20AC;?

A chef and full-time DJ until 2001, Shanti has been the personal chef to numerous celebrities including Jamie Oliver, Thandie Newton and fellow DJ Pete Tong. While writing an Ibiza-themed cookbook, Shanti discovered several foods local to the island that went unused and so decided to create a product which utilised them, including the Nispero (Loquat) fruit which is the main ingredient in Magnificent 7. â&#x20AC;&#x153;Ibiza is full of loquat trees that were planted in the mid1900s, which you can see in full fruit all over the island,â&#x20AC;? said Shanti. â&#x20AC;&#x153;So, I knew these would create one sauce because the flavour of the loquat lends itself very well to chili.â&#x20AC;? sidshanti.com/en/

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December 2018 | Vol.19 Issue 10

Ahead of its 10th anniversary this year, Raisthorpe Manor has unveiled a range of premium tonics to complement its well-known range of fruit gins, vodkas and liqueurs.

7KH WRQLFV FRPH LQ Ć&#x201C;YH Ĺ´DYRXUV LQFOXGLQJ strawberry & pomegranate, citrus, pink JUDSHIUXLW DSSOH HOGHUĹ´RZHU DQG D SUHPLXP variety, and are packed in 200ml bottles (RRP ÂŁ1.50). The producer says the tonics can be served as an accompaniment to a gin or enjoyed on their own over ice as a non-alcoholic carbonated drink. raisthorpemanor.com

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46

December 2018 | Vol.19 Issue 10

SHELF TALK North African nut butters aim to â&#x20AC;&#x153;disrupt the categoryâ&#x20AC;?

By Lauren Phillips

delivering on flavour and taste.â&#x20AC;?

Yumello has also added two new flavours to coincide with the rebrand: a salted date almond butter (trade price ÂŁ3.22, RRP ÂŁ4.95) and a salted date peanut butter (trade price ÂŁ1.78, RRP ÂŁ2.75). The new flavours join the existing range of Wild Atlas almond butter and Wild Atlas peanut butter.

North African-influenced Yumello has rebranded its entire range as it looks to disrupt the increasingly crowded nut butter category and compete with established brands.

The producer has created new labelling for its 170g jars which adopts Berber-inspired colours, alphabet and symbols and a new slogan (â&#x20AC;&#x153;Be bold, be Berberâ&#x20AC;?), in a bid to stand out on shelves while highlighting its North African roots. â&#x20AC;&#x153;We had the right attitude and the right product but the brand was struggling to differentiate within the category,â&#x20AC;? said Esther Lopez, who cofounded the business with Omar Elhajji. â&#x20AC;&#x153;In a category often associated with â&#x20AC;&#x2DC;we do nothing, we add nothingâ&#x20AC;Śâ&#x20AC;&#x2122;, we celebrate our bold delicious nut butters, with a sense of provenance, discovery and fun, never compromising and always

yumello.com

Peak District-based Holdsworth Chocolates has introduced three new drink-inspired chocolates into its core range. The brand, which is 30 years old this year, has created 6LU 5RELQ RI /RFNVOH\ *LQ 7UXIĹ´HV 553 e J

(VSUHVVR 0DUWLQL 7UXIĹ´HV 553 e J DQG 3LQN 3URVHFFR 7UXIĹ´HV 553 e J

holdsworthchocolates.co.uk Oh Lily! is a new snack company which produces popped water lily seeds packed in an eco-friendly pouch. Made by two French sisters living in Camden, the snacks are coated in YDULRXV VZHHW DQG VDYRXU\ Ĺ´DYRXUV LQFOXGLQJ Cheezy Vegan (nutritional yeast) and 70% dark chocolate and raspberry. RRP ÂŁ3.50. ohlilysnacks.com

WHATâ&#x20AC;&#x2122;S TRENDING NICK BAINES KEEPS YOU UP-TO-DATE WITH THE NEWEST DISHES, FLAVOURS AND INNOVATIONS IN FOOD & DRINK 1

1 Fake Fish With veganism continuing to grow and the faux meat industry estimated to be worth more than ÂŁ510m, it was only a matter of time before we saw the emergence RI IDNH Ć&#x201C;VK $Q DOWHUQDWLYH VPRNHG VDOPRQ made from marine microalgae was revealed at SIAL by Dontella, while Netherlands-based Vegan SeaStar is currently knocking out sashimi derived from seaweed. With the alternative salmon and tuna belly looking alarmingly like the real deal, thereâ&#x20AC;&#x2122;s now even more diversity in the vegan landscape. Ć Category-busting spirits Until recently, spirit categories have been relatively easy to navigate, but two ex-Noma employees are in the process of mixing things up. Empirical Spirits, based in Copenhagen, already has a cult following in high-end bars across the EU and US, but its approach to distilling could prompt a new wave of spirit producers. Brewed in a similar fashion to sake, Empiricalâ&#x20AC;&#x2122;s lines currently all sit around the 40% mark with Ĺ´DYRXUV VXFK DV 6RXN %OHQG PDGH IURP UDV el hanout and cacao shell) and Fallen Pony (produced using quince tea kombucha).

2

WHATâ&#x20AC;&#x2122;S NEW

3

3 Live mushroom tanks Large glass tanks lit by ultraviolet light have been appearing in restaurants across New York. While they might look like an art installation or aquarium, these chambers are actually part of an organic mushroom farm operated by Brooklyn-based Smallhold. The eye-catching displays have been described as the vegan version of the lobster tank and have since been adopted by Whole Foods. For eateries looking to keep things local and sustainable, and with an RXWSXW RI XS WR NJ WKLV PHWKRG RI KRPH growing fungi is likely to catch on pretty soon.

Newcomer Two Farmers has launched a range of hand-cooked crisps packaged in the UKâ&#x20AC;&#x2122;s Ć&#x201C;UVW FRPSRVWDEOH SDFNHW 7KH brainchild of farmers Mark Green and Sean 0DVRQ WKH UDQJH FRPHV LQ IRXU Ĺ´DYRXUV Hereford Bullshot, salt & cider vinegar, lightly salted, and Hereford Hop cheese & onion. RRP ÂŁ1, 40g. twofarmers.co.uk

Christmas pudding producer Nana Lilyâ&#x20AC;&#x2122;s has released a new plum pudding which has been soaked in Chase Distilleryâ&#x20AC;&#x2122;s Seville marmalade gin.

A moist pudding with no nuts or peel, the botanicals RI HOGHUĹ´RZHU RUDQJH SHHO DQG MXQLSHU DUH VDLG WR marry well with the Christmas spices. Trade price ÂŁ6.50-6.95, 454g (RRP ÂŁ12). This year, the producer has also come up with a ham glaze packed in a J MDU 7KH JOD]H FRPELQHV KRQH\ PXVWDUG cloves and treacle and works well used on a boiled gammon, trade price ÂŁ2.50 (RRP ÂŁ3.50-3.95). nanalilys.com Vol.19 Issue 10 | December 2018

47

DELI OF THE MONTH For nearly 40 years, Roots, Fruits & Flowers has been a torchbearer for organic, healthy food in Glasgow’s trendy West End, and it's well-placed to capitalise on the recent surge in demand for vegan and free-from food Interview by Lauren Phillips

The root of all vegan DID YOU KNOW that you’re more likely to bump into a vegan in Glasgow than anywhere else in the UK? Even London?

A recent report revealed that 24% of Glaswegians have adopted the plant-based diet (Edinburgh, Brighton, and Leicester follow behind).

This figure might jar with the clichéd image of Glasgow as a rough-around-theedges, industrial city. But it doesn’t seem so surprising during my visit to Roots, Fruits & Flowers on a cold, grey Thursday morning in November.

Students mill about the deli’s single counter waiting for their soy milk lattes; a group of laughing middle-aged women catch up over brunch; and every now and then an elderly customer pops in to pick up a loaf of bread, a jar of reduced sugar jam or a couple of organic carrots.

VITAL STATISTICS

Location: 455 Great Western Road, Glasgow, G12 8HH Sales split: Retail 65%, deli counter 35% No. of retail lines: Approx. 3000 Avg. basket spend: £7.50

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December 2018 | Vol.19 Issue 10

And for a shop which has built its business over the past 35 years selling organic veg, vegan cheese and tahini, I can’t help but notice the lack of socks-and-sandals amongst this lively customer base.

Which is why Roots is the perfect example of modern wholefoods’ retailing, not because it is doing anything out of the ordinary business-wise, but because it has the perfect demographic mix surrounding it in Glasgow’s trendy West End. “The West End is very different to the rest of Glasgow,” says 71-year-old owner Garth Gulland. “It’s like a little village where very different groups of people all live together. You could be walking through a residential area one minute and then be on a road with student accommodation the next.”

The shop is situated on Great Western Road among high-end restaurants, bars, vintage

boutiques and fellow indie retailers, Mexican deli Lupe Pintos and I.J. Mellis Cheesemonger.

It attracts hungry-but-health-conscious students from the university just a 10-minute walk away, while a private school nearby means there are plenty of ‘yummy mummies’ on the school run wanting organic spelt loaves first thing in the morning. A subway station behind the deli supplies post-work commuters looking for something for their evening meals at home.

It’s no surprise then that the bohemianyet-cosmopolitan West End has become the epicentre of Glasgow’s vegan, organic and freefrom movement. And Roots, Fruits & Flowers is at its very core.

But the plan wasn’t to become a wholefoods’ retailer when Gulland first opened up in 1980. Like the very products it sells, the business developed into what it is today quite organically.

MUST-STOCKS Greencity Scottish porridge oats Almighty cashew caramelio Vego chocolate spread Ricola herbal throat lozenges Leftfield Kombucha Follow Your Heart Veganaise One Planet Pizza Zaytoun medjoul dates Freedom Bakery white sourdough Tin Donkey Tip Top coffee Celestial Sleepy Time tea Viridian vitamin D drops A.Vogel Echinacea drops Macleans Bakery Hebridean oatcakes Greencity organic short-grain brown rice

Gulland started out as a fruit and veg merchant, and was the first in the city to offer a full spectrum of produce - including an organic range - well before the supermarkets.

He was also one of the first wholesaling businesses to supply fruit and veg to the restaurant trade, building a reputation as a supplier of pricier, good quality produce. This side of the business continues today and the wholesale now includes organic, free-from wholefoods.

A flower shop was bolted on five years later and the fruit and veg shop started selling freshly-baked artisan bread after a bakery in the area closed and Gulland took on its staff.

It wasn’t until 15 years later that Gulland started specialising in health foods when local wholefoods distributor Greencity approached him with their products.

Soon after, the shop floor was filled with pallets of tea, buckets of chickpeas and sacks of flour, which Gulland says made it look both chaotic and laid back at the same time.

“It was a niche market,” he says. “You used to get the old, fuddy-duddy health food shops

that had a man in a white coat behind the counter which you only bought from if you had some sort of ailment.”

Today, products on the shop floor look very different. Boldly coloured, heavily-branded recyclable packaging pops out of the deli’s dark wooden shelving as products now aim to be more than just a ‘functional health food’.

These days a key target is the youngest consumers: millennials and Generation Z. Students make up a big part of the store’s customer base. They visit predominantly in the week and Roots offers them a 10% discount.

“Even in the time I’ve been here the amount of student customers we have has increased substantially,” says store manager Kieran Austin, who has been with the business for the last seven years.

“We maybe had a few students coming in here and there but now, with the rise of veganism, they are relying on us more. A lot even do most of their shopping with us now.”

The store carries around 4,000 ambient CONTINUED ON PAGE 51

Vol.19 Issue 10 | December 2018

49

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DELI OF THE MONTH lines ranging from 'veganaise' to gluten-free cereals and a good selection of nut butters from brands like Suma and Meridian.

Brands include Divine Chocolate, FREE by Doves Farm and Rude Health, as well as Minor Figures (plant milk), Chocolate and Love, and St. Dalfour (jams and preserves).

Margins range between 30 and 40% with the ambient bestsellers being herbal teas and Fairtrade coffees, while in the chilled section the deli sells a lot of tofu and vegan cheeses.

Supplements, natural body care and environment-friendly laundry products are the latest categories to be added and they easily fit in with the organic wholesome lifestyle the store is promoting.

The distributors supplying Roots are Suma, Tree of Life and Greencity (with whom it still has a good working relationship after 38 years of doing business).

As well as carrying staples, the store needs to be one step ahead with the latest weird and wonderful healthy food products launching to market. Austin will take a trip each year with a few staff members to the Natural & Organic Products Europe trade show to meet new producers or to find out which nut is tipped to be the next health craze.

Another, slightly more unexpected, way the

bricks and mortar store keeps ahead of trends is through its website.

Set up as an e-commerce platform which lists every single product that is also available in store, the website is often used by customers as more of an online catalogue. Austin says a lot of consumers stumble across their website after Googling specific health products.

“We get people who visit our website, see that we stock a certain product and ring in to ask if I can put some aside,” he says.

The site doesn’t deliver much in terms of sales (with e-commerce making around 10% of total business sales) except when a specific health food is written about online in blogs or by the media. Austin mentions black seed oil as one example.

“A lot of magazine articles started raving about the health benefits of black seed oil, which we had listed on our website. We started getting these huge increases in hits to the website and were selling loads of it.”

Before adding: “You can’t predict something like that will happen but whenever we see a certain product selling quickly online, we’re immediately looking to see who has written about it.”

With the original site in Great Western Road and a smaller second site in Finnieston,

the business is now looking to the future.

The Great Western Road outlet, which takes up four separate units, has bought a unit next door to its fruit and veg shop to develop the foodservice side of the business.

Gulland and Austin plan to convert the new space into a café with a mezzanine level which will be able to hold up to 40 covers – a major increase from the 15 covers that the deli-café can only accommodate at present.

Plans have also been made to internally link the different parts of the business, allowing customers to pass through each area without having to use the separate entrances from the road.

“We can then offer customers a bigger choice of zero-waste goods, introducing hoppers for grains and pulses so people can bring in their own reusable packaging," says Austin. "We don’t have roomt at the moment but opening the whole building up will allow us to do that.”

Having established itself firmly as one of Glasgow’s iconic wholefood brands and with further expansions underway, it looks like Roots, Fruits & Flowers will continue to be at the heart of the city’s (and the UK’s) vegan, organic and free-from scene for many more years to come. rootsfruitsandflowers.com

Magazine articles started raving about the health benefits of black seed oil. We started getting these huge hits and were selling loads of it.

Vol.19 Issue 10 | December 2018

51

GREAT TASTE

ENTRY INFO 2019 Want to know more about food and drinkâ&#x20AC;&#x2122;s most coveted awards? www.gff.co.uk/gta

, MEMBERS FORTNIGHT: 16-31 JANUARY GENERAL ENTRY: 1 FEBRUARY Entry closes: 15 February or before if we reach the entry cap New to Great Taste? Make sure you receive entry information by contacting greattaste@gff.co.uk

gff.co.uk | greattasteawards.co.uk

#greattasteawards

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53

GUILD TALK 7KH *XLOG RI )LQH )RRG UHSUHVHQWV ƓQH IRRG VKRSV DQG VSHFLDOLVW VXSSOLHUV :DQW WR MRLQ WKHP"

View from HQ

Each course was expertly described with nuances of seasonality, terroir, variety and species by our host - and sometimes in song

By John Farrand managing director

LOOK LEFT, AND IMAGINE that peculiar picture of me replaced with one of Giles Coren. In yet another deviation from what I probably should be writing, I am going to embark on the Guild’s first restaurant review.

Picture the scene. It’s postWorld Cheese Awards in Bergen, Norway – which [reaches to blow his own trumpet] was a work

Meet the Guild Steering Group John Axon Owner, The Cheese Hamlet, Didsbury, Manchester MOST ADMIRED BRAND...

It must be either Quickes or Colston Bassett. I don’t think either of them has ever had a bad cheesemaking day.

....AND MOST ADMIRED RETAILER? Probably Publix supermarkets in the USA. They’re employeeowned, and every staff member

I’ve ever spoken to is as enthused and knowledgeable as you’d expect an owner to be.

They’ve managed to get the service of a small independent into the multiple environment.

BEST BUSINESS MOMENT? Winning Deli of the Year a few years ago was a great achievement for the whole team, but our best business moment is an event that happens every December. Ahead of Christmas, we have customers queueing in all weathers to get into the store and we draft in family and friends to help us provide a seamless service. There’s no other feeling like it in business. I’m grateful and proud at the same time.

AND YOUR BIGGEST BUSINESS CLANGER?!

There have been a few I try to forget, like a pallet of the wrong Christmas puddings I ordered one year. But the biggest was during a photoshoot at The Cheese Hamlet. We’d just put an 80kg Emmental wheel in the shop window and seconds later I watched it smash the glass and roll out onto the street. Expensive – and embarrassing. :+$7ō6 <285 *8,/7< )22' SECRET? A chip butty (not that I am allowed them very often).

There’s something extremely comforting about a

GENERAL ENQUIRIES

WHO’S WHO AT GUILD HQ

Guild of Fine Food Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB UK

Managing director: John Farrand Marketing director: Tortie Farrand Sales director: Sally Coley

Tel: +44 (0) 1747 825200 Fax: +44 (0) 1747 824065 info@gff.co.uk gff.co.uk

54

of genius. Testimonials from our sponsors, from the city of Bergen and scores of judges back this is up. Record entries (3,472) from over 40 countries, judged by experts from more than 30 nations. You can read all the stats on page 16.

Anyway, with the judging wrapped up and Norway confirmed as a serious cheesemaking nation, Tortie and I disappeared up a remote fjord to Haaheim Gaard, a hotel-cum-concert hall, farm shop, cookery school and restaurant, with an ebullient patron, Torstein Hatlevik.

On night one, given absolutely no choice or menu, we were served a quite excellent virgin herring to start, which successfully traversed that fine line between seawater freshness and a mouthful of nasty brine.

This was followed by the most tender venison fillet with autumnal blackcurrant and

December 2018 | Vol.19 Issue 10

Sales manager: Ruth Debnam Sales executive: Becky Haskett Events assistant: Stephanie Rogers Operations manager: Karen Price

ZZZ JII FR XN

mushroom jus. In light of the fact that this was almost certainly red deer (the wonder of Google images solved our breakdown in communication), this normally too-gamey meat was a light-touch triumph.

Each course was expertly described with nuances of seasonality, terroir, variety and species by our host – and sometimes in song (Torstein is also a professional opera singer).

Night two was nearly as good.

Night three: less so.

Perhaps the food was just better executed that first night?

But I am convinced it was no accident that our colourful host was away from the hotel in northern Norway on nights two and three.

The moral of my story? It’s the same in our shops. Knowledge, theatre and personality are the added ingredients that just make things taste better.

deep-fried chip on cheap heavily buttered bread with lashings of malt vinegar and salt.

BURGER KING OR M&S SALAD? It must be an M&S salad for this one. Fast food only ever seems a good idea after far too much to drink.

HALF FULL OR HALF EMPTY? Definitely half full – I’ve been retailing for more than 30 years and certainly couldn’t have managed that with a half-empty attitude.

PRIVATE PASSION? I’ve recently rekindled my love for golf after an absence of 15 years. If only ‘passionate’ and ‘successful’ went hand in hand.

• The retailers and suppliers on the Guild Steering Group meet quarterly to help shape and improve services to members and the wider industry. Want to join them? Email john.farrand@gff.co.uk for details.

Operations assistants: Claire Powell, Janet Baxter, Ellie Jones Training & events manager: Jilly Sitch Circulation manager: Nick Crosley

Financial controller: Stephen Guppy Accounts manager: Denise Ballance Accounts assistant: Julie Coates Chairman: Bob Farrand Director: Linda Farrand

QHZV IURP WKH JXLOG RI Ć&#x201C;QH IRRG

The ÂŁ675m fund is likely to be directed at a small number of large projects, not every high street

The word on Westminster

By Edward Woodall ACS NOVEMBERâ&#x20AC;&#x2122;S BUDGET had more good news than bad for many shops, with action on business rates, apprenticeship reform, increases in the annual investment allowance and a dedicated fund for the high street.

Business rates relief was targeted at the smallest shops, with premises below ÂŁ51,000 RV seeing their rates FXW E\ D WKLUG Ĺ&#x160; JRRG QHZV IRU Ć&#x201C;QH food retailers â&#x20AC;&#x201C; but for many larger retailers it fell short of fundamental reform. We would like to see a focus on incentivising investment, so when retailers invest in their business their rates don't increase.

Widespread concern about declining high streets, driven by the channel shift from bricks and mortar to online, was acknowledged with a ÂŁ675m fund for high streets transformation. This is great news, but with many projects to cover â&#x20AC;&#x201C; including heritage high streets,

The deli doctor Paul Thomas

Technical and regulatory advice from the Guildâ&#x20AC;&#x2122;s deli helpline Q: We plan to sell cooked meat pies near the cheese in our serveover. Any food safety issues?

A: Meat pies that are â&#x20AC;&#x2DC;ready to eatâ&#x20AC;&#x2122; (RTE) can be seen as falling into the same category as cheese â&#x20AC;&#x201C; foods that need no further preparation or cooking. They should already comply with strict microbiological standards.

physical infrastructure and platforms for sharing best practice â&#x20AC;&#x201C; the fund is likely to be directed at a small number of large projects, not every UK high street.

There was also a new consultation on planning, looking at reforming the Use Class Order system and permitted development rights to remove barriers for businesses that want to adapt â&#x20AC;&#x201C; for example a bookshop that wants to add a cafĂŠ.

In many ways this encapsulates what is important for the future of the high street â&#x20AC;&#x201C; adaptability. Businesses need to be able to move quickly to meet changing demands and the sooner we can get politicians and policy makers at national and local level to support this the better.

Edward Woodall is head of policy & public affairs at small shops group ACS

edward.woodall@acs.org.uk

But while the risk of microbiological crosscontamination is relatively low, there may be other considerations.

One is consumer choice.

Some vegetarians might prefer meat products to be separated from the cheeses, for example.

Arguably more important is the risk of contact between allergenic and non-allergenic foods. An obvious example is the potential presence of cereals containing gluten in the pies, but other allergens, such as soy, lupin or egg, should also be considered.

Their presence may not always be obvious, such as the use of eggderived lysozyme in some cheeses.

If you display signs advising customers to ask about allergenic ingredients, itâ&#x20AC;&#x2122;s important your staff don't just understand the main allergens in the food you sell but also the need to control their accidental presence due to contact between different products.

Dairy and food safety specialist Paul Thomas runs the Guildâ&#x20AC;&#x2122;s e-helpline for retailers with technical or regulatory queries. It can be accessed through the Guild Membersâ&#x20AC;&#x2122; Hub at gff.co.uk

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CHEESE PROGRA PROGRAMME AM AMM MM ME 19 M ACADEMY LEVEL VEL 1: ÂŁ195 inc nc VAT VAT T 7XHV -DQXDU\ :HGV )HEUXDU\ 7KXUV -XQH

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itch@gff.co.uk @gff.co.uk for more mo e details d RETAIL READY: contact jilly.sitch@gff.co.uk XDU\ / /RQGRQ /R RQGRQ QGRQ 7XHVGD\ :HGQHVGD\ )HEUXDU\ RETAIL CHEESE: Members ÂŁ100 + VAT Non-members ÂŁ195 + VAT :HGV -DQXDU\ /RQGRQ 7KXUV )HEUXDU\ &KHVKLUH 7XHV )HEUXDU\ /RQGRQ :HGV 0DUFK +DUURJDWH :HGV 0D\ *LOOLQJKDP 'RUVHW 7KXUV 0D\ %LUPLQJKDP :HGV -XQH /RQGRQb RETAIL DELI: Members ÂŁ100 + VAT Non-members ÂŁ195 + VAT 7KXUV )HE /RQGRQ 7XHV -XQH /RQGRQb

)RU PRUH GHWDLOV RI DOO 6FKRRO RI )LQH )RRG SURJUDPPHV FRXUVHV IHHV DQG GDWHV YLVLW gff.co.uk/training RU FRQWDFW jilly.sitch@gff.co.uk, +44 (0)1747 825200 gff.co.uk | academyofcheese.org

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Vol.19 Issue 10 | December 2018

55

E S T. 2 0 1 6

We have the UKâ&#x20AC;&#x2122;s largest selection of small-batch vinegars, made with love and care by some of the best European ar tisans + speciality oils, hand-harvested salts, rare spices, wild peppers & other exciting pantry items including 22 new Great Taste 2018 winners!

For more information on our 3-star, 2-star and 1-star Great Taste 2018 award-winners & trade prices, contact us on 07854892065 or sales@vinegarshed.com www.vinegarshed.com