Discover ne food & drink from further a eld with this special international edition
INSIDE
Deli of the Month in Berlin
Hegarty’s Templegall
Veroni makes UK retail debut
• Chilled & Frozen Groupage Distribution
• European Groupage Distribution
• Retail, Food Service and Manufacturing Sectors
• Multi-Temperature Warehousing
• Storage & Order Picking
• Confectionery Storage
• Blast Freezing & Tempering
• Customs Agency
• Customs Warehousing
CONTENTS
The problem I have with “local food” is that it can o en be underwhelming –and quite expensive. But that doesn’t mean it can’t be “great”.
Aitor Vega Quesos in
It’s all about holidays at this time of year. TV ad breaks are wall-to-wall late deals. Everyone on your social media feed is sunning themselves. And your inbox is full of ‘out of o ce’ autoreplies. This must be especially unbearable for all of you independent retailers out there.
A er all, this time of year is most de nitely for business not pleasure.
On the upside, that business should be good. I saw some analysis of Visit Britain’s latest survey the other day. The conclusion was that “trying local food & drink” is the most popular activity while holidaying in the UK, with 39% of those surveyed ticking that box. This put it comfortably ahead of “walking, hiking, or rambling” and “visiting heritage sites”.
That level of intent is very encouraging for our market, because providing this kind of opportunity to consumers is exactly what we do. But it also worries me slightly, and that’s mainly because of my hang-
By Michael Lane, editor
ups around the concept of “local food & drink”.
The term itself is actually quite vague. “Local” can mean a producer is simply selling its wares regionally, wherever the ingredients come from. It can mean that they make products on a kitchen-table scale. Or it might mean the morsel you’re about to put in your mouth came from just down the road. And my issue is that none of these things guarantee quality.
I recently went to a local food festival – an activity that is now commonplace up and down the country. Aside from being a deeply user-unfriendly experience, consisting of lots of queuing, it also rea rmed my theory.
We jostled to try samples and hastily purchased salamis, towering doughnuts, beer, and fancy-looking slabs of chocolate. We didn’t even try some things before we bought them. Such was our faith in the concept. Surely if it was produced
EDITOR’S CHOICE
Tanwen Dawn-Hiscox, deputy editor
Love Cocoa
85% Colombian Dark Chocolate, Blonde Chocolate
in the vicinity, then it would be decent?
Honestly, most of it was “ok” but I wouldn’t buy any of it again. The problem I have with “local food” is that it can o en be underwhelming – and quite expensive. But that doesn’t mean it can’t be “great”. Everyone in the supply chain needs to keep working to raise the level even higher and keep stay-cationing Brits coming back for more.
One way we can do that is by taking inspiration from further a eld. Yes, all of this was a long way of me justifying why we run our “international” issue every summer (look out for those passport stamp illustrations to guide you).
It’s not just interesting to see what’s going on beyond our borders, I’d say the ideas and perspectives that you can pick up could prove vital to improving what you do.
And hopefully it’ll take the edge o the holiday-less blues.
Some people don’t like surprises. I don’t mind them, so long as they’re good surprises. And I was unexpectedly sold on both of Love Cocoa’s new bars. The Blonde has depth, it’s nutty and buttery and definitely grown up. The 85% Columbian is deep and rich, but it’s not a challenge: it’s fruity and rather easy going, like a lovely glass of Merlot on a warm summer’s day. More on p. 43
editorial@gff.co.uk
Editor: Michael Lane
Deputy editor:
Tanwen Dawn-Hiscox
Art director: Mark Windsor
Contributors: Nick Baines, Mónica Goya, Patrick McGuigan, Greg Pitcher, Lynda Searby
Front-running Labour party pledges to tackle border checks on food
By Greg Pitcher neighbourhood policing”
A Labour government will reduce the need for border checks on food imports, the party pledged ahead of this week’s general election.
In a manifesto released in the run-up to the ballot boxes opening on 4th July, leader Keir Starmer promised to “reduce food prices by removing barriers to businesses trading”.
Labour, which has led in the polls for the entire election campaign added: “We will seek to negotiate a veterinary agreement to prevent unnecessary border checks and help tackle the cost of food.”
The Conservative government on 30th April introduced documentary, physical and identity checks for so-called ‘medium risk’ animal products, plants and plant products imported from the EU. Independent delis soon told of product shortages and supplier losses a er this latest wave
of Brexit border controls kicked in.
Labour added ahead of the election: “We will publish a trade strategy and use every lever available to get UK business the access it needs to international markets. This will promote the highest standards when it comes to food production.”
Meanwhile, it plans to set targets for 50% of food bought by the public sector to be “locally produced or certi ed to higher environmental standards”.
Lib Dems promise to deliver National Food Strategy
The Liberal Democrats pledged to publish a “holistic and comprehensive National Food Strategy” if elected to power.
This would “ensure food security, tackle rising food prices, end food poverty and improve health and nutrition,” Ed Davey’s party claimed.
The Lib Dem manifesto also promised to negotiate “comprehensive veterinary and plant health agreements” to boost trade with Europe.
Moves to give food producers a level playing field would include
maintaining “high health, environmental and animal welfare standards” through trade deals.
Imported food would have to meet UK standards and food labelling to be “robust and clear to understand”.
Davey would abolish business rates as prime minister, and replace them with a Commercial Landowner Levy. Employment conditions would be radically altered with a 20% hike on the minimum wage for people on zero-hour contracts.
Labour said it was committed to banning advertising of junk food to children as well as the sale of high-ca eine energy drinks to under-16s.
Tory ministers have been accused of watering down many of the recommendations made by former food tsar Henry Dimbleby in 2021, with planned restrictions on price promotions of items high in fat, salt or sugar still not in place.
Elsewhere Labour promised “visible
and said it would create a “new speci c o ence” for assaults on shop workers, something also mooted by Rishi Sunak as prime minister.
Keir Starmer’s party said it would “replace the business rates system” allowing it to “raise the same revenue in a fairer way”. This new system will “level the playing eld between the high street and online giants”, it added.
Labour said it would cap corporation tax at the current level of 25% for at least ve years alongside working to “improve guidance and remove barriers to exporting for small businesses”.
Reforms to the British Business Bank would help small and medium sized enterprises access capital, the party’s manifesto pledged. “We will also reform procurement rules to give them greater access to government contracts.”
Tories to address UPF foods if they remain in government
The Conservative party promised to investigate the consequences of eating highly altered produce if it remained in government.
A manifesto published by the Tories said they would “gather new evidence on the impact of ultra-processed food to support people to make healthier choices”.
Independent retail chiefs earlier this year urged ministers to intervene after an academic study found an alarming connection between eating heavily altered products and serious illness.
Rishi Sunak’s [pictured] party added in its manifesto: “We
will continue to tackle childhood and adult obesity and will legislate to restrict the advertising of products high in fat, salt and sugar. Other pledges included more help for producers to develop export markets, measures to “ease the burden” of business rates and a renewed drive to get the drink container DRS (deposit return scheme) implemented across the UK.
WHAT THEY ARE SAYING ABOUT... …WHAT NEEDS TO HAPPEN IN LOCAL POLITICS
“It was good to see a strong focus on small business. I would welcome the suggested review and scrapping of the current business rates system, but would be wary of a more onerous system to replace it. I am sceptical that improving anti-social behaviour on high streets will increase footfall to local shops.”
“Retail crime is a hot topic and both parties are talking about more protection for retail staff. What is not clear is how they will bring about economic growth and restore consumer confidence – we need shoppers spending if retail is to prosper.”
,
“Banning energy drinks for under 16s and junk food advertising won’t necessarily come as a surprise. The separate offence for attacking shopworkers, as well as vape and tobacco restrictions, are both things that were on their way through parliament too. A lot of the uncertainty will come around the plan for more devolution to local authorities.”
EMMA MOSEY, FARM RETAIL ASSOCIATION
Labour’s deputy leader Angela Rayner with leader Keir Starmer
Chocolate is latest category to be hit by major price hikes
By Greg Pitcher
Independent retailers, wholesalers and producers have spoken of the challenges of rapidly rising chocolate prices.
The International Cocoa Organization this February warned of “signi cant declines in production” due to unfavourable weather and crop disease in key countries.
Even though global cocoa demand is predicted to fall by almost 5%, global supply is expected to drop by around 11%. By April, cocoa was trading at above $10,000 per tonne on the New York Stock Market, more than double where it started the year.
Edinburgh-based Coco Chocolatier contacted buyers recently to say its prices would be rising in July. An 80g Cold Brew Co ee bar made by the specialist was listed for £5 on its website in June but
has a RRP of £6 from this month.
“Factors like the El Niño phenomenon, increased demand and supply chain challenges have led to a sharp rise in cocoa costs,” said the company. “We have reached a point where the price adjustment is unavoidable.”
Dorset-based Chococo earlier this year said there were “challenging times ahead” in view of the pressures on cocoa prices.
“Given we’re already a small, lean business and are now buying chocolate at sometimes more than
Coffee roaster, barista school and pop-up café operator Dark Woods Coffee invited friends and colleagues to celebrate a big anniversary at its HQ last month. The company was set up 10 years ago by Damian Blackburn, Paul Meikle-Janney and Ian Agnew in a disused mill in Marsden, West Yorkshire. Ethical sourcing and nurturing direct relationships with suppliers is one of the company’s founding principles, alongside engaging in community projects both at origin and locally. After achieving B Corp status in 2020, Dark Woods’s latest score earlier this year (147.4) places it among the accreditation’s highest ranking coffee companies in the world. Its blends and single origin coffees do consistently well in Great Taste, with 16 entries recognised in last year’s awards, and four receiving 3-stars. darkwoodscoffee.co.uk
some lines.
“As we work mostly with smaller brands, naturally they can’t absorb these increases and won’t manufacture an inferior product. We believe customers and consumers understand this and will continue to pay premium price for a quality o er.”
Simon MacDonnell, managing director of Papadeli in Bristol, said the cost of buying in chocolate products was rising every few months.
IN BRIEF
The proportion of organically farmed land in the UK has fallen by more than 30% in the past 15 years, according to Defra. While sales of organic food & drink have doubled in the past 12 years, these have largely been fuelled by imports.
double historic prices, we cannot absorb all of these cost increases and still be sustainable,” it warned.
Faye Cookson, buyer at Cotswold Fayre, said a number of chocolate producers had been in contact with her as she nalised the wholesaler’s Christmas catalogue.
“We had some suppliers’ price rises come through the week before we were due to go to print,” she said. “While we always try to absorb some increases, the level of these were so signi cant – some costs rose by up to a tenth on
“What will people pay for a bar of chocolate?” he said. “When it ceases to become a weekly item and becomes a gi or treat it shoots the supplier in the foot – but they can’t trade at a loss.”
MacDonnell said he would keep a “close eye” on sales to see if he needed to consider alternatives but added that the price hikes “seem to be across the board”.
He added: “Food prices have gone through the roof. It is a bit exasperating. We have had a 5% dip in turnover despite prices going up; you would expect the opposite.”
Waitrose and M&S both upgrading to attract more shoppers
Two major upmarket grocers have revealed fresh moves to appeal to discerning food shoppers.
Waitrose announced the acquisition of mealkit delivery service Dishpatch, which provides meals created by chefs such as Michel Roux Jr, Rick Stein and Sabrina Ghayour.
The supermarket said all dishes came preprepared with “only a few simple steps to finish and serve, to truly take the hassle out of high-end home dining”.
It comes after the firm announced its Canary Wharf store would have the first in-Waitrose Gail’s takeaway bakery.
Executive director
James Bailey said:
“Waitrose sees significant opportunities for Dishpatch, which works with some of Britain’s most respected chefs and restaurants.
“While our immediate focus will be helping Dishpatch grow its core meal kit business, we are also looking forward to working with the team to bring further new and exciting food experiences to Waitrose customers.”
Meanwhile Marks & Spencer reported a 9% hike in revenue to £13.0bn in year to 30th March 2024, with pre-tax profit up 41 per cent over the same period to £673m.
The firm said it had “upgraded” more than
More than 200 people have been affected by an E. coli outbreak linked to contaminated sandwiches. Recalls have been made for products made for WH Smith, Asda, Boots, Co-op, Morrisons, Sainsbury’s and Tesco.
William Tullberg, founder of industry stalwart Tracklements, has died at the age of 91. Having set up the condiment specialist in 1970, he was regarded as a pioneer of artisan food production in Britain.
1,000 food products and intended to work on a third of its range annually.
Chief executive Stuart Machin said: “The M&S Food model is focused on a tightly edited range and concentrated supply base, consistently innovating and improving products while investing in trusted value.
“M&S Food is gaining new customers and broadening its appeal. Our objective is to grow volume and market share by investing in value, quality and innovation, growing through new space, store rotation and renewal, and investing in the supply chain to improve availability and efficiency.”
Global cocoa supply is expected to fall by around 11%
Daylesford owner rea rms commitment to cause a er organic retailer posts losses
By Tanwen Dawn-Hiscox
Daylesford Organic was hit by mounting losses last year, which it has attributed to the ongoing cost of living crisis and inflationary pressures, but founder Baroness Bamford has pledged to continue investing in the business.
The famed farm shop chain recorded pre-tax losses of £3.6m in the year up to April 2024, up from £291,000 the year before, as stated in its Companies House filings.
In the past financial year the business’s wholesale sales fell by 7%, while
retail sales grew by 10% and e-commerce sales rose by 5%.
The losses follow a boom period for the retailer, whose revenues rose by 27% in the year up to April 2021, but just 2% in the last financial year. It did turn a profit in 2021 –of £9,000.
Lady Bamford attributed the recent losses to a “tough trading
environment” and having borne the cost of high inflation in food and labour, pledging to provide financial support for the business “if necessary.”
In its results, the company said:“The directors intend to continue to increase turnover and achieve profitability through growing the group’s
retail, wholesale and online operations, making further investment in the Daylesford Farm site and implementing operational improvements.”
An advocate for organic farming and artisanal production, Lady Bamford opned the first farm shop and café in 2002, and since launched four stores in central London. The 3,500 acre farmland in the Cotswolds, also has a cookery school and a wellness spa which was built in 2004 and upgraded with the addition of a sustainable, luxury private members’ club in 2023. The shop was also extended in 2023, with the flagship farm shop doubled in size with a new garden and home section.
Changes at Thyme & Tides
Thyme & Tides in Stockbridge is under new ownership after Iain and Sally Hemming sold it to shop managers Neringa and David Rippington, to focus on their second shop
The Hemmings opened the Stockbridge deli in 2010, taking on a second under the same banner in Firsdown, near Salisbury, last year. They have now renamed the second site Salt. Deli Kitchen.
In a social media post, they said they were “very much looking forward to basing ourselves at Firsdown,” while, the new owners in Stockbridge said they were “delighted at the opportunity” to take on the original deli.
DOWN ON THE FARM
The latest from farm shops across the country
Last month, Belvoir Castle opened a new retail courtyard on its estate in Grantham. The Belvoir Farm Shop will showcase local and estate grown produce, deli and baked goods, cheeses, store cupboard essentials and drinks. engineyardbelvoir.com
Plans have been submitted to build a farm shop in Swainsthorpe, south of Norwich. If approved, the shop will be located on the same property as the Sveinns Hamlet Winery and Vineyard, and will sell wine and as well as local produce.
IN BRIEF
Simon Knight is the new managing director at soft drinks producer Radnor Hills Former MD William Watkins is now CEO.
Defra has disregarded 20+ objections to Salmon Scotland’s successful bid to replace the “Scottish Farmed Salmon” label with “Scottish Salmon”, a move critics say is misleading to consumers, who may assume it is wild salmon.
Prices of weathervulnerable foods have risen by almost 40% since the start of the cost-of living crisis, according to an analysis of ONS data by the ECIU. Food inflation has slowed in recent months, to 0.3% in May, but prices of items including potatoes, rice, broccoli and coffee have continued to climb.
A new addition to Kilnyard Farm near Christchurch is Ellie’s Farm Shop [pictured right]. At just 19 years old, owner Ellie is combining her passion for local produce and her community with celebrating her farming family history. instagram.com/ellies_ farm_shop
Fabulous Farm Shops has launched a QR code directory. Users should scan the code, set a location and a search radius for a list of local farm shops to appear. fabulousfarmshops.co.uk
Daylesford posted pre-tax losses of £3.6m in its last financial year
seasonal supplement 2024
FANTASTIC FEASTS AND WHERE TO FIND THEM
Capture a copy of our new Seasonal Supplement - and pre-order.
First in ne for 30 years: ne cheese, ne charcuterie, ne crackers, ne condiments, ne chocolates...
Servicing both Imports and Exports whether around the Corner or Around the World
Servicing both imports and exports whether around the Corner or Around the World
I was a computer science student in my early 20s when my father, who ran a cheese shop, passed away unexpectedly. Back then for me, there were only two things: football and computers. My father had just bought a space to open his first shop the year prior. Before that, he had been running a stall at various food markets across central Asturias for decades. Setting up and dismantling his stall every day ate up a lot of time and his dream was to own a permanent space.
After his passing, in 2000, we decided that I’d keep on running the new shop. I spent 10 years selling cheeses, but I could as well have sold screws, to me it was just a product.
Then in 2010, everything changed. I visited a shop called Poncelet (now closed) in Madrid and I discovered this whole new universe within the cheese world. At the time, we worked with industrial cheeses. There I tasted a trufflestudded Gouda, plus many others I couldn’t have imagined, and that piqued my curiosity to learn more about cheese.
Since then, it has been a wonderful ride. Every day I wake up looking forward to going to work and to finding out about new artisans. It hasn’t all been easy. Like me, my clients didn’t know much about cheese and it took a huge effort to learn about and advocate for cheese culture. I remember explaining back then that there were cheeses made from raw milk, pasteurised, from sheep’s and goats’ milk, how customers should keep cheese in the fridge etc. It was challenging to make clients understand the differences between mass-produced and artisan cheeses and why the latter commanded a higher-price.
These high quality cheeses I began to stock had to be sold at their finest, so that’s when I learnt the magic word: rotation. In 2014, I launched an online shop which helped us tremendously during Covid. We also offer tasting events once a week, both in our warehouse and other venues, usually for up to 30 people. At weekends we create boards for weddings. These various streams all allow for rotation.
Half of the wheels on our counter are locally made in Asturias. We have an incredibly rich cheese diversity here but I still feel that it’s not as well-known as it should be. This year, my goal is to stock more cheeses made by producers who tend their own livestock.
And, on a different note, I am always advocating for placing cheese at centre stage. Lunch with friends? Why not bring a bottle of wine and some cheeses to share, instead of cakes?
It’s so fulfilling and beautiful to share cheese.
Interview and photography Mónica Goya
View from HQ
FFD’s publisher and Guild of Fine Food managing director John Farrand has his say
I’M ON A plane now. Peeking out the window, to seek inspiration for this month’s missive (a trick that works well on trains) is redundant at 36,000 feet.
My journey has an enlightened purpose, though. I’m headed for the US and more speci cally, New York, on a food & drink trade mission to see what the Americans make of Great Taste and the World Cheese Awards.
I’ll also be stepping out of my comfort zone to judge The Cheesemonger Invitational, a much-hyped cheese retail gig held in the Bronx. And to top it o , I’ll be cruising the aisles at the Fancy Food Show.
GREAT TASTE RESULTS COMING SOON
Results for Great Taste 2024 will be announced on Tuesday 30th July.
This year 13,672 entries were assessed over 92 judging days, by a panel of more than 500 food & drink experts. Head to gff.co.uk/directory on 30th July to discover which products have been awarded the coveted 1-,2- and 3-star awards.
OPEN FOR ENTRY
World Cheese Awards 2024 is now open for entry. If you work with brilliant cheesemakers, make sure they are entering their cheeses this year. To find out more and enter, visit gff.co.uk/worldcheese
I was hoping to dodge a week’s worth of electioneering too, until I realised I’m stepping into a similar cauldron of political posturing on the other side of the pond. Apologies for the clichéd question but are those two vacuous men vying for that critical top job, really the best the country has to o er?
And then there’s the US…
By the time you settle into this issue of FFD, I reckon we’ll be living with a new Government. You’ve probably read the headlines from the various parties’ manifestos. And possibly, like me, you look for the food, farming and high street pledges.
There’s some intent there, with the Tories promising “100,000 high-quality apprenticeships” and Labour looking to address inequality in business rates.
But there’s no point in just ranting about others. Time to get o the fence. What would I do?
What would a Guild of Fine Food manifesto look like – if we were in a parallel universe, where worthy food & drink was a right rather than
a privilege?
Imagine me on the top deck of the campaign bus, sts pumping. We’d subsidise regenerative and responsible farming, accepting that rewilding – while having ecological bene ts – can’t feed all of us. We’d cut down on food miles throughout the supply chain by encouraging SMEs to do business more locally, and not just in the private sector.
We’d ght to reinstate home economics at schools and introduce a food & drink retail apprenticeship programme to encourage the young to have a meaningful career in our sector.
The High Street would be a better place by ensuring business-
What would a Guild of Fine Food manifesto look like?
rates equality between all retailers, removing parking charges in town centres and encouraging community-driven businesses, creating employment.
Labelling would be honest, transparent and accurate on products in those shops on that High Street. You’d know how it was made, who made it and that the ingredients were sourced with care. Now to our borders. The biggie. The GFF Party would get round that euro table and thrash out some sort of deal to curb friction at the border. We’d ignore the Brexit chat and get down to level-headed negotiations, ensuring that we could trade easily with our most important and obvious trading partners – those closest to us.
I’m sure I’ll like the Americans and their admirable “cra ” food scene, but we need to trade with Ireland, France and Spain. Although I’m pretty sure most of them are too busy to negotiate. From what I can make out, most of Europe is distracted by choosing their very own ine ectual leaders too.
The Word on Westminster
By Edward Woodall Association of Convenience Stores
WE KNOW THAT whoever forms the next Government will have common challenges and similar solutions. Through the election campaign and manifesto documents, support for high streets has been a central feature in terms of business rates reform, planning laws and tackling empty properties.
There’s not much dispute that high streets matter, but what do they need? My advice is to be deeply suspicious of any single solution that’s put forward. Every place is different, and it would be strange for a new Government to mandate one approach across the country. There are some themes, though.
Firstly, how can we make sure that the services local people will need in the future can be provided? Governments (local
and national) shouldn’t be telling the market what can and can’t be provided, but they can promote the conditions for businesses to respond to local needs and support the provision of essential services. If the pub has closed down, help the local shop to expand to offer food and drink on the premises.
Secondly, how can we make our high streets and neighbourhoods safer? Sometimes the obvious needs stating: if people don’t feel safe to walk to their local shop after dark, those businesses can’t be viable. If the colleagues working in those businesses are worried they will be unsafe during their shift, we won’t be able to find people to work in those businesses. The political media like to split out social and economic policy, crime prevention is essential to both because you can’t have prosperous neighbourhoods that aren’t safe.
Finally, how can we use the levers of government to make businesses want to invest? This might be on a local level through grants, incentives and support, but at a national level this is largely about business rates. This has become such a running debate because it’s nice and easy to complain that the business rates system is outdated and unfair. I want to move past that: what’s the right system for the future? Quite simply its one that incentivises investment. Provide essential services and get a negative business rates bill, ie the council pays you – why not? Let’s end the debate about how to change business rates as a property tax and start a discussion about how to re-invent it as an investment incentive.
Edward Woodall is government relations director at the ACS edward.woodall@acs.org.uk
CONFESSIONS OF A DELI OWNER
ANONYMOUS TALES FROM BEHIND THE COUNTER
DRUM ROLL, PLEASE! I am welcoming myself as the new shop oor wanderer for this wonderful magazine of which I have long been an admirer. And I look forward to sharing all my secret thoughts with you.
How to introduce myself with anonymity intact? I run a rural retail business near an English market town. I bought my business due to a passion for food and where it comes from, and a desire to reinvigorate UK food culture. Have I succeeded? Not yet, but the doors are still open…
When we sold our previous home and moved to the site, we had no experience, a slightly delusional outlook and an empty bank account. They say that “necessity is the mother of invention”. When you have to pay the bills, you somehow do.
They also say “you learn on your feet”, sometimes by falling at on your face. When we took
over, we had one sta member in the shop, who taught me how to run the place. She also (in week one) had to let us know our cat had been run over – but that is another story.
One day, she called me into the shop because a customer had asked to speak to the owner. Obviously, my blood ran cold. On the busy shop oor, I was faced with a man holding a bottle of
The man was talking loudly. My only thought was to silence him and mitigate the damage.
gin. He’d bought a similar bottle the week before for his elderly mother’s birthday. As she was opening it, it broke and the glass cut her wrist. She had to be taken to hospital, which rather ruined her birthday (and the carpets in her care home).
The man was talking loudly. My only thought was to silence him and mitigate the damage. I felt terrible, too – for his mother, but also for myself. I was soon imagining being sued, sitting in a jail cell, unable to pay the nes. So, I did everything I tell our sta not to do. I o ered him a full refund without asking for a receipt.
Later, I called the supplier to let them know. “Did you get his name?” they asked. “No,” I said. He told me that the same man had been going around specialist retailers across the country, making the same complaint. Feeling gullible and foolish, I googled it and learnt that many others had made the same mistake.
So, I o er you the rst, but probably not the last, embarrassing moment from my time as a food retailer. The moral? I’m struggling to locate it. Don’t trust everybody? Question everything?
Food & drink manufacturers’ revenue was 9% lower in the first quarter of 2024 than it was for the same period in 2023. Investment in food and drink manufacturing has dropped by 30% since 2019
Source: Manufacturing Health Index, Unleashed
Retail eye
INDIE FÜDE’S JOHNNY MCDOWELL EXPLAINS
HE’S ALWAYS KEEN TO VENTURE TO TRADE EVENTS BEYOND HIS NATIVE BELFAST WHY
Even though our food & drink sourcing policy at Indie Füde keeps the search within the island of Ireland, it’s still good to go to trade shows further a eld.
I was at Farm Shop & Deli Show in May, mainly to look for ideas and solutions for packaging and EPoS. There’s a lot more choice and variety on the mainland.
We need to be nding more sustainable packaging for our food-to-go part operation. At shows, you can see these kinds of items in person and get a literal feel for how they would hold up.
While there are lots of great food trade events over here – such as the Blas na hEireann Awards producer village down in Dingle – you can o en do good work on the sourcing side by visiting shows in England.
It’s almost more e cient for me to travel somewhere like Birmingham and nd a regional pavilion that has all the key producers from one region in one location. I had a good catch-up with lots of suppliers from County Cork at the NEC
the other week that would’ve taken me several days if I’d done it in the car.
All I know is, I never refunded anyone without a receipt again. ARE YOU LOOKING FOR MORE?
Even if I’m not in buying mode, trade shows are a great place to pick up on trends and ideas. While I may not be stocking a products made on the other side of the Irish Sea, there are some really creative producers in Northern Ireland that I can work with to try and emulate things I nd.
The other aspect to bear in mind when you go to a show, wherever it may be, is the amount of knowledge you can pick up. I like to visit as many cheese businesses’ stands as I can learn about di erent avour pro les and styles that will make me a better cheesemonger.
Whatever you go to shows for, the most important thing is to document everything. I like to take a notepad with me and always have the camera app open on my phone.
Even if you’re bound by a local sourcing ethos, it’s good to travel.
Whether it’s staff training, business advice, event space, making industry connections or opportunities to meet trade buyers and food lovers, the Guild of Fine Food does far more than publish FFD. The Guild has been championing independent food & drink for over 30 years. Join us today and find out what we can do for your business.
Support & ideas: support@gff.co.uk
Training & venue hire: bookings@gff.co.uk
Exhibition stands: opportunities@gff.co.uk
MyGuild assistance: myguild@gff.co.uk
gff.co.uk/join
US rm develops AI-powered so ware to aid cheese matching and retailing
By Patrick McGuigan
It’s reshaping everything from education and healthcare to defence and the environment, and now Arti cial Intelligence (AI) is set to change the way we buy cheese.
That’s the prediction of US tech company Preferabli, which has launched new AI-powered so ware in the UK for personalised cheese recommendations, pairings and recipes. Aimed at retailers, hospitality and consumers, the Preferabli system incorporates a database of thousands of wines, beers, spirits and cheeses created by in-house experts using 800 reference points including avour, texture and aroma.
The new so ware, which is currently used by around 2,500 outlets, including indie retailers in the US, uses AI to analyse the database and users’ preferences to tailor recommendations, providing information on similar cheeses, products to go with them and recipe ideas. It can be integrated into retailers’ online businesses or can be used in stores to discover new cheeses.
Co-founder and CEO Pam Dillon told FFD that Preferabli helps increase purchase frequency and basket size, while saving on labour and improving
retailers’ ranges.
“Businesses struggle to present the right products, at the right time, in the right way. Consumers struggle whenever they have too many choices.
Preferabli solves both problems with so ware that markets and sells to individual customer taste preferences.”
AI is being used more frequently in the cheese industry. Farms are employing sensors, driven by machine learning, to improve milk yields and animal health, while cheesemakers and a neurs are investing in so ware that can understand and control cheese production and maturation parameters.
While there is widespread concern that AI could mean
NEWS IN BRIEF
The Courtyard Dairy in Settle has set up the Northern Dairy Cheese School to increase cheesemakers’ technical knowledge. The first class will explore Wensleydale production on 16-18 September, with findings published on the website, northerndairycheeseschool. wordpress.com
A new cheese museum in Paris, the Musée du Fromage, has been set up by cheesemaker Pierre Brisson and will feature interactive exhibitions around farming and cheesemaking, plus demos and work shops.
The Book & Bucket Cheese Company in Dorset has developed a new sheep’s milk cheddar called Stowaway for the Cunard cruise ship Queen Anne. The company plans to create a second bespoke cheese for the ship later this year.
job losses across the wider economy, Dillon said Preferabli was designed to support sta rather than replace them by helping people navigate product ranges and make recommendations, while customers can use the so ware to do the same, sparking conversations with shop sta . The so ware can also be used to develop labelling and point-of-sale material, and to recommend shops.
“Our AI does not replace people. It’s about expanding and extending the experience. People can’t hold 800 characteristics across thousands of products in their head. It’s about increasing sales and creating a dialogue.” preferabli.com
Online retailer Cheesegeek has launched a range of British artisan cheeses in Sainsbury’s. Six seasonally rotating cheeses, plus a three-cheese selection box, were listed in 80 stores last month. Gouda, made by Bath Soft Cheese, Red Leicester, Mature Cheddar from Quickes, and Buttery Brie from Village Maid were included. I nformation about the maker and pairing suggestions is available via a QR code. Founder Edward Hancock said: “This is about bringing local British cheese to everyone’s kitchen tables.”
THREE WAYS WITH...
…Witheridge
This year’s Supreme Champion at the Virtual Cheese Awards was Witheridge, a semi-hard cheese from Nettlebed Creamery in Oxfordshire. Made with pasteurised cows’ milk in 2.5kg rounds, the cheese is coated in hay from grasses grown on the farm and is matured for around six months. It has a supple texture and sweet and savoury flavour, with floral and grassy notes from the rind.
New England IPA, or NEIPA NEIPAs have been the darling of the craft beer world for a few years now. Made with wheat and oats for a hazy appearance and soft texture, the beers tend to be made with super fruity hops and higher alcohol levels. They work fantastically with the sweet and savoury notes of Witheridge, contrasting with the hoppy, tropical fruit notes commonly found in the style. Soup IPA, from the Garage Beer Co in Catalonia, Spain, is also a perfect pairing.
Artichokes
The herbaceous flavour and fleshy texture of marinated artichoke hearts are a great partner for Witheridge, complementing the grassy notes from the rind and the almost fudgey paste of the cheese. Try Brindisa’s Navarrico Marinated Artichokes, which have a nutty flavour and waxy bite.
Tartiflette
Move over Reblochon. Celebrity chef Thomasina Miers loves to use Witheridge (or the softer squidgier Highmoor, also made by Nettlebed) as a substitute for Reblochon in a British take on Tartiflette. She drapes thick slices of the cheese over Jersey potatoes, mixed with lardons in herbs, wine and crème fraîche, and bakes in the oven for around 15 minutes.
Preferabli’s software is already being used by cheesemongers in America
CHEESE
Davies wins A neur of the Year with coal-aged cheddar
By Patrick McGuigan
Cheesemonger Owen Davies of Tŷ Caws in Cardi drew on Welsh history and terroir to win last month’s A neur of the Year competition with a unique cheddar aged in coal.
The truckle of Quicke’s cheddar, nicknamed Pwll Du (‘Black Pool’ in Welsh) was aged for 12 months in a chamber lined with Welsh coal. “The idea was inspired by the rich coal mining history of my home town,” said Davies. “The aim was to create an environment for the cheese to age naturally. Enclosing the cheese in coal ensured consistent humidity and temperature.”
Now in its third year, the Academy of Cheese contest explores the impact of a nage on di erent styles of cheese. These included Cropwell Bishop Blue Stilton, Quicke’s Clothbound Cheddar, Fen Farm Dairy Baron Bigod and White Lake Cheese’s washed rind cheese Solstice, matured in various innovative ways.
Category winners included
CHEESE IN PROFILE with
Cantal PDO
What’s the story?
One of France’s oldest cheeses dating back more than 2,000 years, Cantal was first referenced by Roman philosopher Pliny the Elder.
It received AOC status in 1956 and a PDO in 1996, helping to preserve its legacy by ensuring the highest standards of quality and authenticity.
The large, hard,
Burt’s Cheese, which won Best Stilton with a cheese wrapped in vine leaves, and White Lake, which took the Best So Cheese award for a Baron Bigod washed in Somerset Cider Brandy and wrapped in vine leaves. Best Washed Rind was won by the Fine Cheese Co for a Solstice washed in whisky. The cheese also won the People’s Choice award.
uncooked cheese is named after the southcentral department where it is made, in the Auvergne region, an area characterised by volcanic soil, extensive grasslands and a diverse range of flora.
Its PDO states the cheese must be made from the milk of local cows, or from the neighbouring areas of Aveyron, Corrèze, Haute-Loire and Puy-deDôme.
Matured for up to 12 months, the cheeses are sold at three different ages – Cantal Jeune is aged for 1-2 months; Entre-Deux: 3-7 months; and Vieux: for more than 8 months.
How is it Made?
The cheese is made in a way unusual for French cheeses, involving two pressings – not unlike the process for making cheddar. Produced with raw milk and animal rennet, the
The nine expert judges included Patricia Michelson, founder of La Fromagerie.
“What transpired by a nage was a complex and fruity cheese, with elements of toasty nut and crisp bacon,” she said of the winner. “Here was a Welsh cheese that could not be replicated in any other place and that, in my mind, made it special.”
curd is cut into small pieces.
The whey is then drained from the vat and the curd pressed into large blocks (‘tomes’) in a clothlined press (‘presse-tome’) and rested for at least eight hours.
After this time, the tomes are broken up, salted and packed into a mould to be pressed again, then aged for at least 30 days.
BEHIND THE COUNTER TIPS OF THE TRADE
Gareth Main, Little Mouse, South Norwood, London
When Gareth Main sends out his newsletter on Friday lunchtimes, it’s not uncommon for customers to turn up later that afternoon with a printout.
“People circle the cheeses they want and come straight in to buy them,” he says. “We have a database of around 1,500 people and get an open rate of 50-60%, which is really high. It’s become a good way to build that relationship with our customers.”
Main set up Little Mouse two years ago with his partner Justina Budd after a career in marketing, so is well placed to understand what appeals to readers. “We tell people about new products and events, but it’s also a chance to talk about everything from building work in the shop to cheese visits. I try to make it engaging rather than salesy.”
Customers are encouraged to sign up to the newsletter, which is handled through a £20-a-month subscription to MailChmip, in person and on the website, as well as with exclusive subscriber discounts and early release tickets for tastings. “We opened the shop because we wanted to be part of our community. The newsletter is an extension of that.”
littlemousecheese.com
Appearance & texture:
The large, heavy wheels are covered in a light grey-white rind when young, becoming thicker and darker as the cheese matures, until it takes on a craggy, pitted appearance from the presence of cheese mites. Inside, the cheese has a firm and compact texture. When young, the cheese is softer, almost crumbly, with mild and buttery flavours. It becomes fruitier with hazelnut notes
as it ripens, with the most mature cheeses developing powerful peppery, spicy flavours.
Variations:
A small, 10kg version is known as Petit Cantal or Cantalet.
Cheesemonger tip:
Probably the closest French equivalent to cheddar, Cantal shines on a cheese board with stone fruits. Serve with a lightmedium, fruity red such as Beaujolais.
Chef’s recommendation: It’s good shaved over a green salad, but is an excellent melter and the cheese of choice for “Aligot” (mashed potato with cheese and garlic).
Owen Davies (right) presents his winning cheddar alongside fellow trophy winner Nick Bayne (The Fine Cheese Co)
Nick Arthur Daniel Photography
Not a mountain in sight
Distinctly Alpine in style, Hegarty’s Templegall is actually a product of the lush elds of Cork
By Patrick McGuigan
THERE MIGHT HAVE been a few confused looks when the winner of this year’s Artisan Cheese Awards were announced. The Melton Mowbray event recognises the best cheeses in the UK and Ireland, but this year’s champion looked like it had been shipped from the mountains of Switzerland or France.
Made with raw milk in 35kg wheels, which are aged for 10-18 months, Templegall bears more than a passing resemblance to Comté or Gruyère, but actually comes from County Cork in Ireland, where it is made by two young French cheesemakers. It was crowned Supreme Champion at the Melton Mowbray awards in May, just a few weeks a er it was named the best cheese in Ireland at the prestigious Cáis Irish Cheese Awards.
Cheesemaker Jean-Baptiste Enjelvin makes Templegall with fellow Frenchman Quentin Duboz at Hegarty’s Cheese in Whitechurch near Cork city. Despite appearances, he argues that it is very much its own cheese.
“We have our own terroir here in Ireland and we want to show that in the cheese,” he says. “Our idea with Templegall was not to make a copy of Comté or Gruyère. We want to make an Irish cheese with its own character.”
That’s easier said than done in the cool, wet climate of Cork, which is very di erent to the Alps. Owned by dairy farmer and cheesemaker Dan Hegarty, the company has long been known for its cloth-bound cheddar, made with milk from the farm’s herd of pedigree Irish Friesians. But eight years ago, Enjelvin decided to see if he could also make a raw milk cheese in the Alpine style. He admits the journey has been bumpy at times.
“In the summer, the grass in Ireland is so lush that it makes the best milk in the world,” he says. “It’s much richer than we are used to in France, so it took us about four years to get the recipe right. The bene t of being French is that we could phone people back home to get their advice, if there were problems.”
One of these was that the cheeses would ‘blow’ as they matured, resulting in cracks in the paste. Samples were sent to a lab in France, which identi ed a particular gas-producing bacteria, and a few tweaks on the farm helped solve the issue. The evolution of Templegall was also helped by Duboz joining the team. The former Sheridans cheesemonger is from the Jura where Comté is made and studied cheesemaking at the university there. Likewise, support has come from the French culture house where Hegarty’s buys its starters.
“Sometimes I wish we made Camembert,” says Enjelvin. “You can see if the cheese is good or not in a couple of weeks. With Templegall, we have to wait at least nine or 10 months. Winning the awards is great recognition for all those cheeses we have been ipping and washing over the years.”
The company currently makes around 350 wheels of Templegall a year – alongside its clothbound cheddar – which are supplied to retailers including Sheridans, The Courtyard Dairy, Indie Füde and Mike’s Fancy Cheese. Neal’s Yard Dairy also takes 70 wheels each year at around 10 months, before ageing them further in their maturing rooms in South London. It’s a model Hegarty’s would like to develop with others to free up space in the dairy’s own cramped maturing rooms.
“We’d like to work with more a neurs who can age it on themselves,” says Enjelvin. “It’s a system that works in France and Switzerland, so why not here? Terroir is something that can travel.” hegartycheese.ie
We have our own terroir here in Ireland and we want to show that
Templegall
Templegall is a hard-cooked, Alpine-style cheese made with raw milk, vegetarian rennet and French starter cultures. It is only made in the summer when the cows are at pasture, partly to express terroir, and because when they are fed silage it introduces bacteria that can cause cracks. 1
The cheeses that won the Cáis and Artisan Cheese Awards were from different batches, but both were aged for 18 months, rather than the usual 12 months.
The cheeses are washed and turned regularly to create a natural rind that gives the cheese a brothy, savoury flavour.
It is named after the Irish name for the village of Whitechurch ‘An Teampall Geal’. The character is savoury, sweet and hazelnutty, but it also has a buttery richness, which is distinctly Irish.
Finbarr
O’Rourke Photography
Cheesemakers Quentin Duboz and Jean-Baptiste Enjelvin with Dan Hegarty
In the shop window
There’s more to Veroni than Mortadella, and it’s ready to build on its restaurant o er and begin supplying retailers in the UK.
By Tanwen Dawn-Hiscox
VERONI’S CLAIM TO fame is an unusual one. During the 1930s, when production was limited to a single salumeria in Correggio, northern Italy, the producer set a world record with the size of its Mortadella. Over half a century later in the 1990s, Veroni broke the record again with one weighing 2,680 kg (or just over 2.5 tonnes).
But as large as its Mortadella is, the Italian company’s ambitions are a match – and Mortadella is not all it wants to share with the world. From seven production plants and across four specialised subsidiaries, Veroni produces traditional salamis, Soppressata, Salsiccia (sausages) and whole-muscle cuts –classics like Prosciutto, Speck, Pancetta and Coppa. And now it is set on making its way into the UK’s independent retail.
“We feel that we can o er something that is brand-led, looks good on the shelf, a good pick and mix at good retail price points,” Jeremy Bowen, the company’s UK ambassador, tells FFD. Veroni expects to sell most of its products pre-sliced, but can supply them whole, or as white label – based on what customers want.
Already established in foodservice, the Emilia-Romagna based producer was recently acquired by the USA-based Sugar Creek Packing Co., which has encouraged it to set its sights on retail. Speci cally, Veroni wants to establish itself in high-end, multiple-venue sites.
The company believes its robust supply chain will work in its favour, as other producers and importers are still getting to
grips with the new post-Brexit import rules, or exiting the market altogether. It already has a distribution hub and a eet of delivery vans, and can ful l any size order.
“We are familiar with the changes in legislations of the past few months, and we’ve already adapted,” explains Eleonora Vaccari, export specialist at Veroni. “We’re delivering following updated standards.”
Bowen adds: “A number of our hospitality partners have been saying, ‘can you help us? We’re struggling to get goods at the right price and at the right time because of the new paperwork’.
An emphasis on research and a sustainability drive have led Veroni to rethink its packaging. A shi to using paper and recyclable plastic is underway, with many sliced cuts sold in that format.
“Our main retail range is in paper,” says Vaccari. “We have a lot less plastic now [75% less than previously] and we are focused on innovating in that area.”
While Veroni acknowledges that it operates at a scale well beyond “artisanal”, its capacity does have bene ts for maintaining quality, as well as improving and innovating what goes on inside the pack too. Recently its production teams have been focusing on keeping processing, additives, arti cial ingredients and preservatives to a minimum.
We are familiar with the changes in [post-Brexit] legislations, and we’ve already adapted.
Mortadella
1Mortadella is a staple of cuisine in Emilia and the local region. It is made with finely minced pork meat and cubes of neck fat, the latter of which form the white shapes visible in the slices.
“We’ve also just introduced a range that is lower in fat and salt,” Vaccari says.
Despite being in pursuit of more desirable labels or accreditations, Veroni hopes its main selling point will be the novelty of stocking an emerging brand that isn’t new to the game.
“Veroni is a new name in the retail market. We have production capacity, quality packaging and traditional production, and an active logistic service in the UK.”
All that, and giant Mortadella. veroni.it
It
is seasoned with salt, pepper and other spices, and can have pistachio nuts added.
Veroni makes its classic, large Mortadella with 100% pork, slowcooking it in a red brick oven.
SUM MER
FOCUS ON importers & distributors
Bringing it to your door
Bellota bellota.co.uk
Min order value: £100
Delivers to: Nationwide
Spanish food specialist
Searching for ambient items, deli specialities or luxury lines from Europe?
Even if it’s all of the above –or more – our annual review of wholesalers serving the independent trade should assist you in nding the right supplier for your needs.
Compiled by Tanwen Dawn-Hiscox and Michael Lane
Bellota started off in 2001 as an importer of Jamón Iberico de Bellota and Jamón Serrano from Trevélez. Over the years it has built relationships with producers of other Spanish charcuterie, artisan cheese, olive oil and vinegar, seafood, pulses, and other dry goods. It supplies independent retail as well as restaurants and markets.
PW Fine Foods pwfinefoods.co.uk
Delivers to: Nationwide
Petty Woods’ sister business, PW Fine Foods, supplies independents with staple items from the likes of Tiptree, Rummo Pasta, Cambrook and Diforti. Exclusive brands include Epicure, Urban Noodle and LaCroix Chocolate.
Victus Emporium victusemporium.co.uk
Min order value: £180 +
VAT
Delivers to: Mainland UK
Victus Emporium produces, imports and distributes a range of ambient food from France, Italy, Spain and Portugal. Most of its sales are of its own brand products, which include Bret’s Crisps, Bonilla a la Vista, Aneto and La Trinitaine. Other products include tinned fish, sweet and savoury snacks and store cupboard ingredients. Next day delivery available to trade partners.
Shire Fine Foods
sfea.co.uk
Min order value: Varies depending on location.
Delivers to: Nationwide (pallets)
Shire Fine Foods is a wholesaler distributing ambient products to independents throughout the UK. As well as carrying a host of well-known brands, its own range of baked goods under The Real Norfolk Cake Company brand and pre-packed items under its Shire brand, it imports products from Spain and France.
Carnevale
carnevale.co.uk
Min order value: N/A
Delivers to: Nationwide
Carnevale is a producer, importer, wholesaler and distributor of Italian regional products. As well as its own branded mozzarella, burrata, fresh meat, charcuterie and pasta, it stocks a number of household brands. Operating out of two UK manufacturing sites and six depots, it supplies restaurants and pizzerias, hotels, food processors and other wholesalers as well as independent retailers.
Infinity Foods
infinityfoodswholesale. coop
Min order value: Dependent on location
What started as a wholefoods co-operative in West Sussex in the 1970s evolved into Infinity Foods, a household importer, wholesaler and distributor of organic, biodynamic fairtrade and natural products. As well as own brand products, it stocks hundreds of branded food and drink, as well as things like cleaning products, packaging, supplements, natural remedies and pet food.
Tenuta Marmorelle tenutamarmorelle.com
Min order value: No minimum order value but orders include delivery costs dependent on location Delivers to: Nationwide
Tenuta Marmorelle produces, imports and sells fine Italian food and drink to the UK’s independent retailers and restaurants. Own label items make up the bulk of sales, supplemented with a handful of other brands. Products include olive oil, pasta and pasta sauces, pizza ingredients, chocolate and sweet treats including panettone, as well as wine and liqueurs.
Cress Company
thecressco.co.uk
Min order value: £175
Delivers to: Nationwide
Cress Co. is a wholesaler and distributor of specialist fine food and drink. Based in Fife, it has distribution points in Leighton Buzzard, Maltby, Telford and Bristol, as well as its own fleet of dual temperature vans. It supplies independent retailers, cafés and hotels, working with hundreds of brands including Isle of Wight Tomatoes, Seven Ate Nine, Russell & Atwell and Corndale Farm.
Clarks Speciality Foods clarksfoods.co.uk
Min order value: £100 Delivers to: Scotland only
Clarks sells a wide range of ambient, chilled and frozen speciality food and drink to independent retail and foodservice customers across Scotland. Signature brands include Cakesmiths cakes and traybakes, Toppings Pies and Bridor breakfast pastries.
Tazaki Foods tazakifoods.com
Min order value: On request Delivers to: Nationwide
Tazaki Foods imports, produces, and distributes Japanese food and drinks in the UK and Europe. Supplying restaurants, retailers, and manufacturers, it carries own brand, Yutaka, products, as well as working with a number of multiple partners, including widely known brands – like Lee Kum Kee, Asahi and Kewpie – and specialist items, as well as a selection of Japanese sake and Shochu.
Cottage Delight cottagedelight.co.uk
Min order value: £390 Delivers to: Worldwide
Cottage Delight is a Staffordshire-based producer and wholesaler. Its own brand products include preserves and confectionary, but it is a third-party seller of other producers’ baked goods, confectionary and gifting and own labels. It exclusively holds John Lusty Stocks and Consommés and The Nutty Farmer products, while signature brands include Cavendish and Harvey.
Biona biona.co.uk
Min order value: N/A
Delivers to: Nationwide and internationally
Biona is an organic food and drinks producer. Since it was founded 30 years ago as a subsidiary of wholefoods shop Windmill Organics, it has expanded its range to include 500 products, more than 450 of which are plant-based. Products include storecupboard essentials like canned beans and tomatoes, oils and vinegars, pasta and rice; nut butters and rye breads. Other Windmill Organics subsidiaries include organic brands Amisa, Bonsan, Profusion, Raw Vibrant Living and Biofair.
R H Amar rhamaronline.com
Min order value: £750
Delivers to: Nationwide
RH Amar is a UK-based importer and distributor of ambient goods.
Its portfolio includes household brands like Crespo, Del Monte, Ella’s Kitchen, Kikkoman, and Mutti, as well as smaller specialist brands.
It also has its own - Camp Coffee, Cooks&Co, Mary Berry’s and The Original Waffle Company - as well as selling private label items.
Delicioso delicioso.co.uk
Min order value: N/A
Delivers to: Nationwide
Delicioso imports, distributes and is a wholesaler of artisan food, drink and kitchenware from Spain. It sells ambient and chilled foods, including charcuterie, cheese, seafood, storecupboard ingredients and wine. It carries many exclusive brands, and is set to launch a range of Basque pâtés and crisps from Pena Gallo, made in Andalucia.
Harvey & Brockless harveyandbrockless.co.uk
Min order value: N/A
Delivers to: UK and UAE
Harvey & Brockless stocks a range of artisan cheeses and charcuterie which it supplies to foodservice as well as retail. Based out of its own production site, it makes olive mixes, pesto, spreads and ready to cook sauces. It also has an exclusive on The Estate Dairy cultured butter and bespoke branded portions, pastry blocks and retail rolls.
Stefania Calugi
Delivers to: UK, USA, Asia, EU
Stefania Calugi Tartufi is an Italian supplier of truffle-based products. Additionally, it sells a range of Tuscan items, such as marinated artichokes, sweet and sour vegetables, tapenades, pesto, ragù sauces and jams. All are sold under a private label. As well as fine food retailers, it supplies hospitality and tourism outlets, importers and wholesalers.
Tartufi tartufi.it
CATEGORY FOCUS
Taste of Sicily / Diforti diforti.com
Min order value: £100 in London for free delivery, £500 nationwide.
Delivers to: Nationwide
Taste of Sicily / Diforti is a producer, importer, wholesaler and distributor of specialist Italian food and drink. Its product range covers ambient, chilled and frozen categories and includes olives, antipasti, sauces, fresh and dried pasta, cheese, charcuterie, confectionery, seasonal products and more. As well as its core Diforti range, it supplies a range of other Italian brands including Rummo, Baci, Delicius, Caputo and Alfredo’s.
Best of Hungary bestofhungary.co.uk
Min order value: N/A
Delivers to: Mainland UK
Best of Hungary has been importing and selling fine Hungarian food in the UK since 2016. The company was launched by Walesbased Hungarian natives Dr Monika Konstantina and Zoltan Kopacsi, who work directly with producers of cheese and charcuterie, wine, spirits and beers, spices, pickles, honeys, jams and condiments – as well as luxury items including caviar, foie gras and trufflebased goods.
Dalter UK dalter.co.uk
Min order value: N/A
Delivers to: Nationwide and internationally
The commercial subsidiary of Italy’s DalterFood Group, DalterUK selects and distributes Italian PDO cheese produced by its parent company. These include Parmigiano Reggiano, Grana Padano and Pecorino Romano. It also sells non PDO cheeses such as buffalo mozzarella. As well as independent retailers, it supplies largescale retail trade, restaurant chains and pizzerias.
Apulia Blend/The Olive Oil Co theoliveoilco.com
Min order value: £90 in London. Courier service serves other destinations Delivers to: UK mainland
The Olive Oil Co imports and sells extra virgin olive oils, balsamic vinegars, condiments and vegetable preserves from Italy. As well as its own brand EVOOs and Balsamic vinegars, it carries Danilo Manco oils, Balsamic Vinegar of Modena ‘Saporoso’ from Acetaia Malpighi and ‘Chiaroscuro 100% Coratina’ EVOO from De Robertis.
Rowcliffe
rowcliffe.co.uk
Min order value: £150
Delivers to: Nationwide, delivery charges may apply to NI
Rowcliffe is a Kent-based distributor specialising in artisan and speciality cheeses from the UK in Europe. It also sells a range of charcuterie, olives and pâtés. It is the only UK distributor of Clemency Hall cheeses, Le Cret Gruyère and Castellino Olives & Antipasti.
Brindisa brindisa.com
Delivers to: Nationwide
Spanish food specialist Brindisa has been importing and distributing small and artisan producers goods for more than three decades. As well as its own branded lines of meats, oils, nuts and pulses, Brindisa stocks popular Spanish products from Perelló, Navarrico, La Chinata, Ortiz, Torres, Manchego1605 and Monte Enebro.
Elite Imports
elite-imports-limited.co.uk
Delivers to: Nationwide
Cheese importer Elite Imports supplies the likes of Rowcliffe, Carron Lodge, Harvey & Brockless and Traditional Cheese Co with premium speciality cheeses from Bavaria. It is the exclusive importer Champignon-Hofmeister cheeses, which include Cambozola, Briette, Rougette and Grand Noir.
Seggiano seggiano.com
Min order value: £250
Delivers to: Nationwide
Seggiano is a producer, importer and wholesaler of Italian food and drink. In addition to its flagship Lunaio Extra Virgin Olive Oil, the company works with producers around Italy who value sustainable farming and healthy, quality foods. Products now include antipasti, pestos, vinegars, biscuits, chocolate and pasta – including a popular gluten-free range. Most lines are organic and vegan.
Maltby and Greek maltbyandgreek.com
Minimum order value: £100, depending on location
Delivers to: Mainland UK
Maltby and Greek imports, sells and is a wholesaler of specialist Greek products. In addition to a range of own brand items, it carries many exclusive brands, including barrel-aged feta from Kostarelos Dairy, Veloudo Organic Yoghurts, Kolios Pitta Breads; Vassilakis Estate Olive Oil; Meligyris Honey; and a host of artisan cheeses.
Cotswold Fayre
cotswold-fayre.co.uk
Minimum order value: Depending on location
Delivers to: Nationwide and internationally
Cotswold Fayre is one of the UK’s largest speciality and fine food wholesalers, supplying ambient, chilled, frozen and pet food as well as home and lifestyle items. A certified B-Corp, it represents 4,000 products across 400 brands, serving 1,700 customers across independent retail and hospitality.
CATEGORY FOCUS
Fine Cheese Co. finecheese.co.uk
Min order value: £150
Delivers to: Mainland UK
Fine Cheese Co. is an importer, exporter, wholesaler, distributor and retailer. As well as British and Continental cheese, charcuterie, confectionary, crackers and drinks, it sells branded products to the independent trade. It exclusively stocks items from Venchi, Dardimans, Bodrato, La Tourangelle, Veniani, Van Nahmen and Tartuflanghe.
Holleys Fine Foods holleysfinefoods.com
Delivers to: UK and Ireland
Holleys Fine Foods is a Bristol-based wholesaler specialised in premium ambient groceries. It supplies farm shops, delis and food halls with a range of products, including its own label items, and the likes of West Country Legends; Bakewell & Browne; Gourmico; Barney Jack’s; Crustarmore and Oui Love It!
Artisan Olive Oil Company artisanoliveoilcompany. com
Min order value: £250
Delivers to: UK
Artisan Olive Oil Company is a specialist importer and wholesaler of natural and organic Mediterranean fine foods, sourcing from Italy, Spain, Tunisia and France. It range takes in extra virgin olive oils, vinegar, antipasti and pasta. Brands carried include Franci, Oro Bailen, Due Vittorie, Pasta Natura, Bono, Moulins Mahjoub, aix&terra, Fox Italia, El Manar and Nobleza del Sur.
Cool, calm and collected
Whether it’s moving food & drink across the UK or transporting it over borders, Somerset-based Peter Green Chilled is able to help all manner of businesses – including small producers and independent retailers – overcome the challenges of chilled transportation.
Mevalco
mevalco.com
Min order value: £100 in own vehicles, £200 on courier deliveries
Delivers to: Nationwide
Mevalco is an importer, wholesaler and distributor specialising in Spanish foods, which it sells into retail and foodservice. It deals in fresh, frozen and cured meats, seafood, cheese, oils, olives and drinks. It has a list of 120 suppliers, many of which it has an exclusive contract for in the UK.
Patriana patriana.com
Delivers to: Nationwide
Kent-based Patriana imports and sells fine food from France and Spain. Many of its French products come from the Basque region and include pâtés and jams, charcuterie and cheese, spices and pickles, as well as regional specialities like fish soup and confit duck.
Odysea odysea.com
Delivers to: Nationwide
Odysea specialises in Mediterranean products, with a particular focus on Greek and Eastern Aegean products. Some are sold under its own brand, but it also carries items like Rustichella pasta, dairy from Roussas, pitas from Elviart and jars from Karyatis.
With somewhere in the region of 1,500 customers on its book and 10,000 consignments leaving its base in Evercreech every week, Peter Green Chilled is a complex logistics operation. It’s got three different temperature-controlled warehousing environments on site (spanning chilled, frozen and “warm” room which is ideal for chocolate amongst other ambient items) and its transportation network can maintain these temperatures throughout a product’s journey – whether that’s within the UK or out into Continental Europe. On site, Peter Green holds around 1,800 different products for 190 of its customers. Much of this product is moved on to the major supermarkets – but not everyone it works with is a big corporate. And, in fact, the logistics operator is actively seeking to work with more suppliers, producers and independent retailers.
Many names of the names Peter Green already works with will be familiar to FFD readers. Wholesalers Neal’s Yard Dairy, The Fine Cheese Co and Harvey & Brockless all use the logistics firm’s services, drawing on its expertise in moving goods to and from the Continent.
“If you want your pallet or your case brought from Europe, we can handle the customs element of it and we can provide transport for it through our partners,” commercial manager Colin Girdler tells FFD. “The size of the customer can be quite small.
“This element of the business is one part which I think has real growth potential.”
Thanks to its dedicated customs team, Peter Green can handle border checks, documentation and even handle product in a Government-approved clearance area on its own site.
Customers don’t even have to avail themselves of its transport services, with some (like London deli chain Bayley & Sage and Spanish specialist Brindisa) just using Peter Green’s services to handle all the paperwork.
Girdler says he is happy to hear from any potential customers – retailer or supplier – that needs assistance with the increasingly complex business of moving chilled good from one country to another.
“We’re not running a chargeable consultancy but if you want to know whether you can do this or it’s possible to do it, we’re happy to advise that and also what you may require to enable you to do it.”
petergreenchilled.co.uk
Battersea Arts Centre, London SW11 5TN
GREAT TASTE GOLDEN FORKS 2024
hosted by the guild of fine food
Tuesday 10 September 2024, 6-10.30pm
discover your next star supplier
Join us to explore new food & drink, try a range of exceptional products and meet the dedicated people creating them.
Trade tickets: £75+VAT g .co.uk/goldenforks
With thanks to our sponsors & supporters g .co.uk/goldenforks |
The purity of the sparkling, spring-fed waters of the River Coln gives our trout their delicious, delicate flavour. Smoked daily by hand, using traditional methods (salt and hardwood chips) it is delicious on its own, or in salads, tarts and risottos.
Please email sales@biburytroutfarm.co.uk for any deliveries and orders or why not check out our online shop: www.biburytroutfarm.co.uk/how-to-buy-our-trout/online-shop
Far flung vines
Most retailers don’t need telling that there’s more to selling wine than stocking Bordeaux, Super Tuscans and Champagne. But what else is out there?
By Tanwen Dawn-Hiscox
WHETHER YOU’RE INTO your wine or you only stock it for your customers, there are clear bene ts to having an adventurous selection - if nothing else, better value bottles and opportunities to upsell food. Plus, customers are more likely to come back for something they can’t buy from the supermarket.
While the ‘what grows together goes together rule’ isn’t always true of wine, it can be. Take Switzerland, for example: most retailers stock at least an Alpine-style cheese, yet just 1% of wine produced in Switzerland is exported.
“We tend to save it for the domestic market,” explains Anthony Pescante, whose recently founded company, SUI Wine Imports, deals in PDO wines from the UNESCO-listed Lavaux region.
There are several reasons why this is the case, including high domestic demand – the Swiss are some of the world’s most proli c wine drinkers, according to their own government’s statistics – and relative scarcity compared with what its neighbours in Italy, France and Germany have to o er.
“But we have some incredible wines, representing our dedication to quality and tradition, which showcase the unique qualities of our region. They may be lesser known, but they’re no less exceptional,” says Pescante. And if you can nd one to pair with your Appenzeller (or even your Cornish Kern), that’s an easy win [see box-out].
Further a eld, the New World has plenty to o er, too. Even Californian wine enthusiasts might not venture beyond state lines. Surprisingly, New York State is the 3rd largest producer of wine in the US.
While it has a number of native hybrid varieties (like Catawba, Cayuga White, and Frontenac), the region’s winemakers also work with grapes that even casual observers will recognise, such as Riesling and Chardonnay, Pinot Noir and Cabernet Sauvignon.
A large proportion of New York State’s grapes are grown in the Finger Lakes area, where
they ripen thanks to very deep glacial lakes, which delay and extend the growing season.
This region is just one focused on by New York native Dan Belmont, a former cheesemonger, cheese and wine educator and the founder of Good Wine Good People, which imports and sells wine from a dozen di erent countries.
One of his favourites comes from Empire Estate, which makes a range of Riesling-based still and sparkling wines – combining the region’s traditional production methods with what is now its most popular grape variety. [see box-out]
In a time when quality Crémant and Cava and anything Champagne-method (meaning it has undergone a second fermentation in bottle to give the wine its characteristic avours, texture and ne bubbles) is thriving, your customers will thank you for selling some for under £30 a bottle – may it be from France, Spain, Tasmania, or indeed, the east coast of the United States.
“New York State has a very long, rich history of sparkling wine production dating back to the mid 1800s,” explains Belmont.
While Europe was battling with Phylloxera, a pest that decimated the old continent’s
DRINKS
vineyards, “the Eastern United States were cranking out New York State traditional method sparkling en masse, all over the world, with a tonne of success”.
Further north, it might seem incongruous but Nova Scotia Canada is a source of great wine, too.
Like an increasing number of British wines, many are made with climate appropriate hybrids. This means that they’re pest and disease resistant, so they can be grown sustainably.
“Anybody that’s sustainably minded needs to pay attention to hybrid grape varieties,” says Belmont. “They need less intervention in the vineyard, there’s less sprays, there’s less pesticides, there’s less tractor passes.”
“In general, they are better for the environment.”
Whatever lesser-known region you choose to introduce to your customers, a large part of successfully selling it is making the most the narrative.
“I’m a storyteller rst. I like to say I’m just a hype man for a lot of these wines,” says Belmont.
“Sometimes that’s about the people. Sometimes that’s about the winery itself, or that you need rock climbing equipment to harvest the grapes; or sometimes it’s just: ‘That wine is damn tasty with sushi’.”
This exploration of lesser-known regions is yet to address the pink elephant in the room. A er all, premium rosé sales in the UK increased by 20% in the year up to February
Produced by sommelier Thomas Pastuszak of NoMad NYC and Finger Lakes native winemaker extraordinaire, Kelby James Russell, mineralrich soils and a long, cool growing season give this NV sparkling Riesling – made with a part perpetual reserve from 2018 – an intense complexity. Grapes are picked and vinified separately to bring out individual character. A golden colour with a fine persistent mousse; green apple, peach, lemon, toasted brioche, gravel and limestone on the nose; refined bubbles and a brisk acidity on the palate and flavours of lemon cream, orange blossom and stone fruit. This wine has a long, mineral finish. empireestatewine.com
Sometimes [the story is] about the people. Sometimes it’s about the winery itself, or that you need rock climbing equipment to harvest the grapes; or sometimes it’s just: ‘That wine is damn tasty with sushi’.
Minogue’s range, or just want something to complement the Provence and English rosés on your shelf, you do have options.
Italy may not be as well-known as France for rosé production, but it does make some excellent examples of it. Tradition and quality aren’t the reserve of the best marketed wines –and an advantage of prioritising the former is better value for money, explains Gessica Franco Carlevero, head of press and communications at native Italian wine export company, Da Castello Vini.
“A lot of these wines are a third or half of the price, but just as high in quality.”
For example, Chiaretto di Bardolino – made from Corvina, Molinara and Rondinella, the same as in the Veneto region’s most celebrated red wine, Amarone – is just as likely to be a hit as its French counterparts. [see box-out]
“Chiaretto is one of Italy’s most re ned rosés, and best known within Italy,” says Carlevero.
The region recently ran a campaign called “the pink revolution” to give its wines more of a platform. “They’re not very well known yet, but they’re highly appreciated nonetheless,” she says.
2024, according to a recent survey by CGA Strategy, and more consumers now drink sparkling rosé than Champagne (21%, versus 19%).
If you are intent on avoiding Kylie
Jean-Marc Favez, Désir Noir 2021, 14% ABV RRP £32
In 2002, former banker Jean-Marc Favez decided to follow in his father’s footsteps – Raymond Favez, an award-winning winemaker, and built a winery, Cave des Curtis, in the UNESCO recognised region of Lavaux, in Switzerland, with 3.5 hectares of terraced vineyards in the local areas of Vevey-Montreux, Chardonne and StSaphorin. Only hand harvested grapes make it into his wines. The Garanoir has a rich, deep ruby body, with ripe red and dark fruit aromas, with spicy, toasted notes. Aged in oak barrels for 12 months, it’s long on the palate with fine, round tannins. favez-vins.ch
And there’s every chance that your customers could also learn to appreciate some of these – or any other – lesser-known wines out there. But, as Anthony Pescante tells FFD, “The important thing is to get out of your comfort zone.”
Le Clivie Chiaretto Bardolino D.O.C., 12.5% ABV, RRP £16.80
Named after the Verona-set Shakespeare play, ‘The Taming of the Shrew’ character, Katherina Minola, this Chiaretto Bardolino D.O.C. by Le Clivie is made on the shore of Lake Garda, with roots in the soils of former glaciers.
This is a crisp and savoury rosé, with prominent floral and citrus aromas. Made with Corvina Veronese, Rondinella and Molinara grapes, it is vinified by short maceration, spending four months in stainless steel. Drink as you would any good rosé - in the sunshine as an apéritif, with a light lunch or after dinner. It was awarded a silver medal in the Italian Wine Competition 2023. dacastellovini.com
Lightfoot & Wolfville Tidal Bay 2021, 10% ABV, RRP £10.16
Michael and Jocelyn Lightfoot make their wines with both vinifera and hybrid varieties grown organically and biodynamically.
The valley’s cool climate and proximity to Minas Basin (and the world’s highest tides) moderate temperatures and help extend the growing season. Tidal Bay is a blend of 55% L’Acadie Blanc, 20% Chardonnay, 12% Riesling, 10% Geisenheim, and 3% Siegerrebe. It has an expressive, fragrant nose with notes of nectarine, pear and citrus blossom. It has salinity and lively stone fruit flavours and mouthwatering acidity, which give it a balanced, dry finish. lightfootandwolfville.com
CATEGORY FOCUS
For a cultured counter
From cheese to cured meat and sh, the deli area of your shop is a broad church – and there’s a wealth of variety in the new products out there to ll it.
Compiled by Lynda Searby
Slow-grown, dry-cured trout
Baked cheese is all the rage in restaurants these days, and following the launch of Snowdonia Cheese Company’s Cheese Bakes this experience can be recreated at home. Perfect for dunking crusty bread and crudités, the Cheese Bakes come in terracotta ramekins that can be heated in the oven. Choose between Black Bomber Welsh Rarebit or Rock Star Fondue. snowdoniacheese.co.uk
Italian food company Coppola Foods has introduced two new lines under its Licosa seafood label. Licosa Tuna Fillets in Olive Oil (RRP £7.80 for 200ml) are yellowfin tuna fillets that are steamed then packed in olive oil. Licosa Colatura di Alici (RRP £9.50 for 100ml) is a traditional condiment made by fermenting salted anchovies, which can be used to season pasta dishes. coppolafoods.com
The Burnt Hill Herb Co is the latest entrant on the British smoked trout scene, which is building momentum as an alternative to salmon. On its farm in the South Pennines the producer raises Yorkshire born trout on organic feed in rainwater pools. The slow-grown trout are dry-cured with a blend of salt and Demerara sugar before being coldsmoked over wood in the producer’s smokehouse. Alongside its flagship Traditional Cure (RRP £7.95 for 100g), The Burnt Hill Herb Co offers a Beetroot Cure (RRP £8.45 for 100g). burnthillherbs.com
Tenuta Marmorelle has added fresh Burrata and Buffalo Mozzarella to its portfolio. The Italian food importer says it is of “excellent quality” and has a 23-day shelf life - one of the longest in the industry - setting the cheeses apart from what is currently available. tenutamarmorelle.com
Retailers can’t get enough of Cryer & Stott’s King Charles III cheese, which is selling at a rate of 60kg a week, according to the cheesemaker. Inspired by the King’s favourite dish - mushroom risotto with truffle oil - the clothbound cheese blends Isle of Kintyre mature Cheddar with black truffle and mushroom. RRP is £3.99 per 100g; trade price is £18.33 per kg. cryerandstott.co.uk
Outlets looking for a Greek olive oil brand with proven taste credentials should check out Allio Ultra Premium Extra Virgin Olive Oil, which was awarded a Great Taste 2-star in 2023. It is obtained from Koroneiki olives via mechanical means and currently retails at £23.99 for 500ml. alliooliveoil.co
Haddock is catch of the day at Chapman’s Seafoods, which has introduced Deluxe Jumbo Haddock Fillet Fingers (trade price £4.60; RRP £7.05) and Coronation Haddock Wellington. Puff pastry encases a portion of haddock covered in classic coronation sauce in the latest addition to its frozen fish wellington range. Trade price is £4.50; RRP £6.55 for a two-portion pack. chapmans-seafoods. co.uk
This month sees Cobble Lane Cured roll out new packaging for its retail-ready charcuterie range. The Islington butchery, which started with a small selection of Italian-inspired salami, now offers an extensive range of fermented and air-dried products made from British meat. cobblelanecured.com
Through recipe innovation, Sea Sisters, a craft cannery on the south west coast of Dorset is offering an exciting way for Britons to eat more British, sustainably-sourced fish. Hake with Seaweed Butter & Lemon, Hake with Rosemary, Garlic & Capers, Whelks in Kimchi Sauce and Sardine Dolmades are four of the products in the producer’s new range of British conservas, which launched in April.
The range is built around high-quality canned fish and seafood delicacies that champion locally landed British species and under-valued and under-utilised fish from UK waters.
Angus Cowen and Charlotte Dawe founded Sea Sisters in 2020, when they say became the first people to produce canned fish in England since the 1940s. RRP is between £10 and £12. seasisters.co.uk
Sunday Charcuterie has unveiled a six-strong range of fresh, small-batch, ingredient-led terrines and pâtés to plug a gap in the market and complement its existing salami and air-dried ham offering.
Like the Suffolk producer’s charcuterie, they are made using free-range pork sourced from high welfare East Anglian farmers and smallholders.
Pork, Fig & Olive Terrine, Pork, Prune, Pistachio & Pancetta Terrine and Ham Hock Terrine are the three terrines in the line-up. Sunday Charcuterie describes the latter as its version of a traditional jambon persillé. It cures and cooks the pork hocks in-house, before setting in the parsley infused cooking liqueur.
Three pâtés - Pork Rillette, Country Pâté and Oulton Brussels Pâté - round off the range, which has already captured the attention of buyers at Fortnum & Mason and Daylesford Organic. They are priced at £3-3.25 to the trade for a 135g pack (RRP £4.50+) and are always shipped with a 21-day use by date.
sundaycharcuterie.co.uk
A new soft goat cheese log range is the latest direction for The Ribblesdale Cheese Company, following its acquisition by Carron Lodge. The first two products - Natural Goat Log and Ash Goat Log – launched in May. The Honey & Flower Goat Log, which launches this month, balances creamy, tangy goat cheese with sweet, aromatic honey and edible flowers. ribblesdalecheese.com
After tasting its way through a lot of anchovies, Delicioso is now carrying those by Cantabrian supplier Pujadó Solano. The family business has been a master of its trade for nearly 40 years. After catching the ‘boquerones’ it marinates them in vinegar and packs them in sunflower oil. Trade price £21.90 for 625g; RRP £39.45. delicioso.co.uk
Team Tartufi is a new Milanbased brand that is hoping to inject some fun into the truffle world. Its latest release is Olivier – a summer truffle & olive spread which launched last month. It is available to the UK trade via The Oil Merchant, priced at £7.85 (RRP £14.95). oilmerchant.co.uk
Shocken Foods, a plant-based charcuterie startup, claims to be first to market in the UK with a vegan foie gras. The meat-free paté is said to be lower in saturated fat and salt than its goosederived counterpart while delivering the opulence that consumers expect. It is often listed alongside its sister product, Vegan Ndjua Salami Spread – a plant-based take on the spicy Italian sausage. shockenfoods.com
Greek and Mediterranean food brand Odysea is hoping to raise the bar in fresh dips, with a new range that combines traditional recipes and real ingredients. Sugarsalted Icelandic cod’s roe is the star ingredient in the Taramosalata, Greek yoghurt is the base of the Tzatziki, and Odysea’s own flame-roasted peppers and aubergine bring depth to the spicy Ajvar dip. odysea.com
Taking the pain out of roast pork is Spanish producer Tabladillo, with a new boneless roll of suckling pig (‘roti de cochinillo’) that can be stored at room temperature. The precooked roll can be finished off by cooking it in the oven or the airfryer until it is crispy and golden brown. tabladillo.es
Somewhere between a pie and a sandwich
This month sees the launch of three new ‘Baked in a Bun’ varieties from Breeosh: BBQ Pulled Pork, Spicy Mexican Cheese and Moroccan Veggie Tagine. Sitting somewhere between a pie and a sandwich, these filled brioche buns can be heated or eaten cold, offering delis a novel way of boosting lunchtime trade. They essentially encase a restaurantquality dish in a savoury bun made according to a 200 year-old enriched dough recipe. Trade price £2.20; RRP £4.50. breeosh.co.uk
ChalkStream says it is witnessing a huge resurgence of interest in trout, as the public looks for alternatives to salmon. Its range of rainbow trout from the chalk streams of Hampshire includes hot and cold smoked trout, trout pâté and potted trout, as well as a trout gravadlax.
chalkstreamfoods.co.uk
THE DELI KITCHEN
LIGURIAN BASIL & DATTERINI TOMATO BUCATINI
Makes four portions, multiply as required
Ingredients:
400g good quality bucatini
2 heaped tsp salt
For the sauce
1 small red onion, finely diced
A pinch of chilli flakes
¾ tsp salt
½ tsp freshly ground black pepper
1½ clove of garlic, minced
200g Datterini or good quality
baby plum tomatoes
1 tbsp red wine vinegar
1 tbsp Demerara sugar
300g chopped tinned tomatoes
60ml olive oil
For the basil purée
60g basil
4 shallots, finely sliced
160ml olive oil
1 heaped tsp salt
To serve:
Freshly grated Parmesan
EQUIPMENT & FOODSERVICE
Method:
• In a pan with curved sides, sweat the onion, chilli, salt and pepper in 30ml olive oil on a medium heat until softened. Add the garlic and sweat for a few minutes longer. Add the Datterini tomatoes and fry until they start to burst. Add the vinegar and cook for 2 to 3 minutes.
• Add and stir in the tinned tomatoes and sugar, put the lid on and cook over low heat for 10 to 15 minutes, until most of the tomatoes have burst and softened. Remove from the heat, check the seasoning and set aside to cool.
• To make the basil purée, sweat the shallots and salt in a pan of olive oil until completely tender. Take off the heat, into a bowl and cool in the fridge. When cool, put that and the basil leaves into a blender and pulse until completely smooth.
• Bring a pan with 2L water to a rolling boil and add in 2 heaped teaspoons of salt. Add the bucatini and cook according to producer’s instructions. When the water has started to become starchy, carefully remove a small mug full (200ml) of pasta water. Put the sauce back onto a medium heat.
• Add approximately half the mug of pasta water to the sauce and stir it through, allowing it to simmer gently while the pasta finishes cooking.
• Drain the bucatini, add to the sauce, turn the heat up and swirl around with tongs so the pasta is rolling through the sauce. Add more water if needed. After a minute the sauce should become rich and velvety with the pasta. Remove from the heat and stir in the basil purée. Carefully transfer to pre-heated bowls, sprinkle with Parmesan and serve immediately.
German manufacturer Liebherr has added two new appliances to its professional range. The FRPSvh 6501 GN 2/1 upright fridge, made with aluminium and stainless steel, has a 480L capacity. The manufacturer says it cools rapidly and consistently, and has a Climate Class 5 rating. The Liebherr Perfection Combination FridgeFreezer (Model FCFCvg 4032) has a stainless-steel exterior and large glass door view, with vertical LED lighting. home.liebherr.com
Thanks to a partnership between the two brands, Prowrap’s new range of Speedwrap Pro 300 and 450 dispensers are now protected by a layer of BioCote antimicrobial technology, meaning the cling film, foil, and parchment dispensers can inhibit microbial growth by up to 99.99%. wrapex.com
Lake District-based Cumbrian Baker is now selling tray bakes nationwide via a new online portal. Founded by Sharon Rutland in 2020, the producer sells a range of sweet treats including gluten free Classic and Salted Caramel Brownies; Millionaire’s Shortbread, Cherry Bakewell Blondies; and both vegan Oaty Berry Slices and Raspberry and White Chocolate Blondies. cumbrianbaker.com
JOIN US AT THE 25TH ANNIVERSARY OF SPECIALITY & FINE FOOD FAIR
Scan the code to register to attend the Fair!
The UK’s leading showcase of artisanal food & drink is returning on the 10-11 September 2024 at Olympia London for a sensational celebration of the last 25 years in the fine food & drink community!
Award winning tisan Marmalade, eserves, Chutney, Sauces, essings, Herb Mixes and Cookie Mixes.
No artificial colours or eservatives. Please email tastees.info@gmail.com with any queries. All our products can now be purchased online: https://tastees.sumupstore.com/ Tastees_homemade
This year’s edition of the trade event for chefs and foodservice professionals is taking place at Loddington Farm in the Kent countryside on 26th September
Six reasons to visit…
…the Universal Cookery & Food Festival 2024
Designed by chefs for chefs UCFF provides chefs with a unique opportunity to get out of the kitchen and rub shoulders with local farmers, foragers, growers, and suppliers, in addition to networking with some of the industry’s top insiders and colleagues.
Free food!
With breakfast, lunch, a BBQ dinner and complementary drinks all day, there’s no chance of being hungry at UCFF. All delegates will be able to tuck in to freshly prepared menus morning, noon and night.
Experts debating & demoing
The main stage is where chef debates and demos take place with broadcaster Nigel Barden hosting and grilling the guest speakers and chefs with his extensive knowledge of the foodservice world.
The Harvest Walk
Get up close and personal with apples and pears during harvest at the event’s host Loddington Farm. Visitors will discover what it takes to grow some of Britain’s nest produce.
To register and purchase tickets (£125+VAT), visit cookeryandfoodfestival.co.uk 1 4 2 5 3 6
The Sta Canteen Live
New for 2024, the team from The Sta Canteen will be running a ‘Saturday morning’ style demo stage, interviewing some of the country’s greatest chefs.
Farmers Market
Showcasing an array of local & national produce and catering suppliers, the market area will require delegates to use all their senses.
PRODUCTS & MERCHANDISING
School Yard Kitchen rebrands, expands range and seeks listings
By Tanwen Dawn-Hiscox
Glasgow-based School Yard Kitchen is seeking stockists as it adds more products to its recently redesigned range.
The social entreprise, whose pro ts fund sustainable development projects in Scotland and Ghana, launched in 2017 with its Dark Chocolate Chilli Pretzels (RRP £4.95 per 130g).
It now makes a range of condiments, hot sauces, oils, jams and spice mixes and bean-tobar chocolate. It buys both chillies and cocoa directly from Ghanian producers.
“They provide the chillies, we provide a direct route to market and a guaranteed sale and a fair price in return,” Sarah Christie told FFD. “We ask that no kids are ever removed from education to work on the farms.”
“We’ve been very, very lucky to be able to keep that direct relationship with the farmers, rather than going through the mainstream route, where you don’t really have contact with them.”
Originally called ‘School Yard Chillies’, the producer changed its name to better re ect the broader range of products.
“The Schoolyard part is about keeping people in education. That’s what our main goal is, but we found the name a little bit limiting”, given that it plans to keep introducing new products.
The latest addition of chocolate, the cocoa for which comes from the only Organic and Fairtrade certi ed farms in Ghana, are two dark, 54.4% bars (Lime, Chilli & Sea Salt; Pretzel & Chilli) and two white ones, with Raspberry & Spirulina and Pink Peppercorn. RRP, £2.65 per 60g.
A er moving to a larger production site, taking on a team of chocolatiers and redesigning its packaging, the company is treating this time as a new beginning of sorts.
“Now we’re really looking for stockists,” Christie said. “The production is on point, so now we want to get our name out there and make relationships with retailers, wholesalers and potential clients.”
Otherly’s new 130g Oatm*ilk Chocolate Bars come in Cherry and Birthday Cake flavours. The former is a 43% cocoa bar with candied cherry pieces, and the birthday bar has sprinkles running through it. As always, the packaging is vibrantly illustrated according to a theme – in this case, Japanese Sunset and Birthday World. RRP £4.99, unit price for trade, £2.91. otherly.co.uk
More NPD could also follow – hot honey and ketchup are on the cards, as are collaborations with other likeminded brands.
schoolyardkitchen. com
WHAT’S TRENDING
1 Fried chicken and Champagne
High-low food pairing is a hot culinary philosophy these days. A recent episode of Netflix’s Dinner Time Live was dedicated to the art, including fried chicken and Champagne combos.
WHAT’S NEW
Love Cocoa’s two new bars were created for people and occasions that call for something a bit different. The first is a 35% Blonde bar of caramelised white chocolate, and the other is 85% Dark Chocolate. Both have an RRP of £5 per 75g. lovecocoa.com
Tazaki Foods is seeking listings for its own brand of Japanese food and drink, Yutaka. As well as staples like Tamari Soy Sauce (RRP £2.60), lines include updated recipes for Yakitori (£RRP 5.20 for six skewers) and new items like seasoned seaweed Wakame Salad (RRP £1.80) and red bean filled Daifuku Mochi (RRP £4). tazakifoods.com
Morelli’s Ice Cream has teamed up with Devil’s Churn and North Coast Smokehouse to create a sweet and savoury ice cream flavour. The limited edition Devil’s Churn Ripple flavour has Morelli’s Double Cream Vanilla as a base and is rippled with Devil’s Churn Campfire Salted Caramel Sauce. Available to NI and ROI trade in 2-litre tubs (£9.05). morellisices.com
By Nick Baines
Bebe Bob in Soho has introduced chicken nuggets with fizz, as has Claridge’s, and 100 Shoreditch now sells a fried chicken bagel with Champagne. In New York, Coqodaq’s entire menu is dedicated to the combination.
2 The humble pie London’s pie & mash shops have been dwindling over the years, with many stalwarts now lost. But recently, enthusiasm for the British staple has returned. Will Lewis, formerly of restaurants Brat and St. John is flying the flag with Willy’s Pies, with flavours like braised lamb, anchovy & black olive, and pork, fennel & oregano. Meanwhile, the ‘Pie King’, chef Calum Franklin, formerly
at the helm of Holborn Dining Room, is throwing his pies into the ring in Paris at Public House, with fillings like beef & bone marrow, and Montgomery cheddar, dauphinoise potatoes & caramelised onion.
3 Flaxseed
Whole Foods included flax in its trend predictions in January, and while you may crinkle your nose at the thought, it has undeniably garnered attention of late, not least for its health benefits. The late Dr Michael Mosley said just a teaspoon a day can make a big difference. It reduces blood pressure, improves skin and is packed with protein, so it’s no surprise that wellness types are blending it and sprinkling it onto everything, prompting a steady trend on TikTok.
PRODUCTS & MERCHANDISING
WHAT’S NEW
Hoping to become a dining table staple along with salt and pepper, Munchy Seeds has introduced a range of seed shakers. Within the Need Seeds range are single varietals like Sunflower, Pumpkin and a mix of Black and White sesame; while others include a Tamari (soy) Dry Roasted 7 Seed Mixture; and a Peri Peri Dry Roasted Chilli, Sunflower & Pumpkin Seed Mix. RRP £2.99 per 150g shaker. munchyseeds.co.uk
Luscombe Drinks has released its Damascene Rose Bubbly in a large, 74cl bottle. Touted as a Champagne alternative, it combines rose extract with Muscat grape and lemon juice, and sparkling water. IWSC judges said it had “lovely floral notes” with ripe fruit “offering a delightful sweetness.” 6 x 74cl bottles, £27.40. luscombe.co.uk
Natural & Noble’s ‘Pudding Tea’ variety pack emulate the flavours of traditional British desserts. A box contains 12, 3g teabags (RRP £8.99, trade price £5.13) with two of each flavour: Banoffee Pie; Bread & Butter Pudding; Carrot Cake; Cherry Bakewell; Sticky Toffee and Victoria Sponge. Best enjoyed with milk and sugar. naturalandnoble.co.uk
My magic ingredient
Bold Bean Co. Queen Chickpeas
DOUGLAS GORDON, owner, Fridge of Plenty
Bold Bean have been a staple in our shop for years. They source the best quality beans from growers who are committed to sustainable farming, making them an obvious choice for us to stock. They’ve got quite a range, but the chickpeas are the standout – we always have a jar (or two) in the cupboard at home. Their smooth, creamy, and nutty texture sets them apart from the tinned kind. We’ve done a blind taste test to check. They’re always delicious, whether blitzed into a silky hummus, crisped up in the oven for a healthy snack, or tossed into a salad. They’re also a reliable and versatile foundation for countless meals in our house. Our current obsession is saffron chickpeas with Isle of Wight tomatoes and burrata. As well as tasting great, they are packed with fibre, vitamins, and protein, making them a nutritional powerhouse and definitely worthy of the “Magic Ingredient” title. boldbeanco.com
Marshall & Brown NPD includes condiments, rums, tru es and jams
By Tanwen Dawn-Hiscox
Producer of ne Jamaican food & drink Marshall & Brown has introduced new products across several of its brands, including barbecue essentials, premium rums and rum infused chocolate tru es.
Complementing a core hot sauce range, the Jerk House selection now also includes a Jerk Mayo, a BBQ rub and a Mango Scotch Bonnet Sauce, which Marshall & Brown founder Dr Carlton Brown told FFD completes the selection. “That trilogy gives you everything you need for a avoursome barbecue, whether it’s meat, sh or veg.”
Also under the Jerk House brand is a new range of spiced fruit jams, with a Red Scotch Bonnet avour; a Banana one; Tropical Chilli; Raspberry Chilli; Strawberry Chilli and a Carrot & Ginger avour. The RRP is £5.95 across the range.
“We wanted to introduce a new avour pro le
of jams,” said Brown, “because actually there’s very little out there that represents the avour pro les of the Caribbean, so we’ve added a hint of Scotch Bonnet heat.”
Then, a new range of rums, dedicated to Brown’s mother-in-law (said to have been the rst female bar manager in Jamaica), come in Mocha; Coconut; and Spiced avours, as well as a barrel-aged Dark one. Each 75cl bottle has an RRP of £35.
“They’re a fusion of our British and our Caribbean heritage,” Brown said. “They pay homage to tradition; they’re artisan, with original avour pro les.”
Finally the producer has added to its range of Rum Tru es, which now features a plain dark chocolate, as well as a salted caramel version and the original vegan one. RRP £17.95. Since it was founded six years ago, Marshall & Brown has penned deals with the likes of Selfridges and Fortum & Mason; and is distributed by CLF and Cress Co., with more in the pipeline for the next year. The The producer also sells Mama Brown’s Jamaican Rum Cake; Marshall & Brown Chutney and a Spa range. marshallandbrown.co.uk
They’re a reliable foundation for countless meals
Shortbread House of Edinburgh’s new Eden Range features eight lines, with a nature-inspired design from illustrator Mark Conlan. The collection includes five 250g tins: the Original shortbread, Stem Ginger, Chocolate Chip, Chocolate & Orange and Mediterranean Lemon shortbread (RRP £12.50). 125g gift boxes come in Original, Earl Grey and Spanish Clementine flavours (RRP £6). shortbreadhouse.co.uk
In Berlin, Vom Einfachen das Gute’s unique brand of retail is proving to be infectious. What started as a ‘passion project’ is now on the cusp of expansion, showing that it is possible for bricks and mortar retail to be both pro table and ethical.
By Lynda Searby
The power of love
THROUGHOUT HISTORY, BERLIN has always been a fertile breeding ground for creatives, radicals and free-thinkers, and at Vom Einfachen das Gute – a diminutive deli located a stone’s throw away from the city’s wall memorial – this spirit lives on.
The shop, whose name translates roughly as ‘Simply good’, is a blueprint for a retail model that is rooted in the belief that great taste is inextricably linked with doing the right thing by people, animals and the environment.
“It’s still about consumption, but it’s about good consumption,” says managing director Manuela Rehn.
“Food is so basic and yet so complex – it has an in uence on so many levels. The decisions we make about food shape agricultural practices, which ultimately determine whether the result tastes good or bad.
“Everything we sell tastes sensational and what really drives me is helping people
VITAL STATISTICS
Location: Invalidenstraße 155, 10115 Berlin
understand why one product tastes better than another and making them aware of the way taste, production, animal welfare and respect for the environment are interconnected.”
For Rehn, food has been a lifelong passion that she has pursued both on a personal and a professional level.
“My life has always centred around food and the way in which it is produced. I love good food – it isn’t just fuel for life, but also nourishment for my soul,” she says. “I have always had an interest in how everything comes together - how food is grown, how livestock is reared, etc.”
Prior to opening the shop she worked as consultant, advising food companies on sustainability.
“This gave me insight into farming and animal husbandry, and I met a lot of fantastic people and producers along the way.”
Her business partner Jörg Reuter shares
her love of food and farming - it was this common ground that led them to set up Vom Einfachen das Gute as a ‘Herzensprojekt’ in 2013.
Over the decade that followed, this ‘passion project’ became a viable business, undergoing a transformation that Rehn attributes partly to societal changes.
“People have become more aware of the in uence food has on health and the environment,” says Rehn. “And, in Berlin itself, there is a lot happening on the food scene; the city’s international population, which includes people from countries with strong food cultures such as France and Spain, is behind this. We are still operating within a niche, but one that little by little, is getting bigger.”
This shi is also in evidence in their own small corner of Berlin.
“Ten years ago, this neighbourhood was a culinary desert. There wasn’t anything here. That has totally changed and now it has
Co-founders Jörg Reuter and Manuela Rehn
become a hotspot for food concepts,” says Rehn.
As well as championing good food and responsible practices, Vom Einfachen das Gutes places great emphasis on human interaction, another value that seems to capture the current zeitgeist.
“I think we are representative of a renaissance in face-to-face retail,” says Rehn. “Although people are shopping online we are witnessing a counter movement as they seek to reconnect with their roots and their communities. We are seeing a strong desire for personal contact and I think that has been an important factor in our growth.”
She adds: “Here in Berlin, the individual neighbourhoods are known as ‘Kiez’. That’s why we call ourself a ‘Kiezladen’ - we are a ‘place to go’ for our community. There is a big focus on social interaction and people know that when they come to us there will be someone standing behind the counter who will talk to them.”
The deli’s strapline is ‘Wissen wo’s herkommt’ (‘knowing where it comes from’) and this is no empty promise. Its curated selection of meats, cheese, bread and wine comes with a guarantee of provenance.
“I can’t say that I know the exact origin of every product we stock but I can say that for all the fresh lines, in other words, everything that is of animal origin, such as cheese, ham and sausage, as well as wine and bread,” says Rehn. “For these products we have a direct line to the producers – 70 in total.”
Originally, the shop’s owners put meat at the centre of their retail concept, with
cheese playing a supporting role, but in the interim there has been a role reversal and cheese has emerged as its mainstay.
“This mirrors the broader societal trend towards less meat consumption, so it isn’t all that surprising,” says Rehn.
The shop’s cheese counter carries 5060 di erent varieties at any one time, and changes its assortment regularly.
Besides cheese, products that draw customers through the doors include bread from Berlin bakers Graggers Handwerksbäckerei and Albatross, and Guanciale from an Italian producer.
“We are the only Berlin stockist of Guanciale, which is typically used in carbonara, so people travel from all over the city to buy from us,” says Rehn.
Only a small proportion of lines are from German producers, with the majority from Austria, Switzerland and France. This is due to a lack of availability rather than a lack of willingness. Rehn says she would gladly stock more German produce.
“In southern Germany there is a butchery and cheese tradition, but other than that we don’t have the same culture of artisan production that exists in places like Spain and Italy, for historical reasons.
“In the former East Germany there were no small producers, just large factories. This is slowly changing but you can’t build up a culinary tradition overnight.”
Rehn says she has tried in vain to nd some German cheeses, for example.
MUST-STOCKS
Prosciutto di Norica (Fedeli)
Mullberry cheese (Urstromkäse)
Chällerhocker cheese (Walter Räss)
Cured Ham (Gut Kerkow)
Cirone cheese (Jumi)
Berkäse Hittisau (Käserei Hittisau)
Alkäse (Alpe Lache)
Wheat sourdough bread (Gragger)
DELI OF THE MONTH
“We regularly try new products - we are sent a sample every week on average and every product we sell has been tasted by us,” she says. “Unfortunately, there are lots of products that don’t make the grade. Yesterday we tried various German cheeses but 90% of those were so salty that you couldn’t taste the milk or the nuanced avours.
So even though the producers’ animal welfare credentials are super, we can’t stock the cheeses because they disappoint on taste. It is really hard for me to give this feedback to the producers but I see it as my duty. It is important for the links in the chain to communicate with one another.”
The deli’s business model is built on retail, supplemented by a small eat-in menu of sandwiches, wine and cold platters. With retail sales accounting for the vast majority of revenue, margins are tight, not helped by recent in ation, Rehn admits.
However, she believes that the key to convincing customers to pay for products with provenance is to communicate the passion and honesty behind them. This is something that clearly comes naturally to Rehn and Reuter, but how do they ensure that every member of sta shares their
knowledge and enthusiasm?
“We are fortunate to have a very passionate team of colleagues who have been with the business for a long time. Every member of the management team has been with the business for at least seven years.
“They live it and they buy into what it stands for, which is what I want – that each member identi es with it to the extent where they say ‘that’s my shop’. We are a team of people who share responsibility and it works well.”
When it comes to recruiting new sta , she nds that the business’ values resonate with young people looking to nd rewarding jobs.
“If people have that outlook and are inquisitive about food, that is a good basis for developing practical skills,” she says.
Vom Einfachen das Gute also has a long onboarding process. The rst two months are spent learning how to evaluate and describe foods based on their sensory characteristics, visiting producers and gaining an understanding of origin-related certi cations and standards.
This customer-centric approach is clearly paying dividends. Rehn reports that customer footfall is increasing by 10%
month on month.
However, ultimately, the business’s scope for growth is limited by its available space – and it is already punching above its size in terms of revenue. With nowhere else to go, the business is planning to increase its pro t by opening further branches across the city, which will allow it take advantage of economies of scale. It is opening two branches in autumn – in Friedrichshagen and Charlottenburg – with a third opening planned for 2025.
“Our ambition is to open a shop in every Berliner Kiez,” says Rehn.
Drawing on learnings from their rst shop, Rehn and Reuter have decided that these shops will focus heavily on cheese. In this respect, Rehn says Neal’s Yard Dairy is her inspiration.
“Most people don’t even know that a slice of cheese comes from an enormous wheel so I want to show that. I want to have cheese stacked up everywhere. No-one else is doing that in Berlin.
“It should also be the most beautiful shop in the town - I consider the aesthetics and the overall sensory experience to be very important.”
vomeinfachendasgute.com
Ten years ago, this neighbourhood was a culinary desert. There wasn’t anything here. That has totally changed and now it has become a hotspot.
Hon Wasabi Paste & Sweet Rice Miso Barley Miso Paste, Japanese Udon Noodles from Kano (frozen) & Akita Komachi Japanese Rice
JOY ON A PLATE
RETAIL CHEESE TRAINING
AJ
Expert View Setting up shop for good hygiene
SHARP, OF SHARP RELATIONS, OFFERS
SHARP OFFERS
HER SUGGESTIONS TO RETAILERS ON MAKING THE MOST OF LOCAL PR
When it comes to driving local footfall to your site, the best currency is always ‘word-ofmouth’, and this means that PR is King. Public Relations is not just a method for driving awareness; it controls reputation and in uences the way customers talk about your business.
Every UK region is slightly di erent. But, for most, the best PR opportunities exist within local press, radio and TV – as well as community forums, newsletters and regional in uencers. The latter is where opinions are formed and word-of-mouth spreads.
We have sometimes found that owners mistakenly believe that already knowing the editor of a local magazine or newspaper is enough to ensure that the local PR outreach is sorted. In truth, there’s a lot more to it. It’s a whole set of di erent relationships which need to be nurtured, supported and negotiated.
With that in mind, here are my top tips:
Know the audience – Understanding the content a publication writes is crucial. Regional newspapers highlight local people and timely stories a ecting the community, while the magazines o en feature local businesses, interesting events and round-ups.
MODEL RETAILING
I’ve got just the thing for you. Very artisanal and they taste amazing.
Be time aware – Every publication has its own ebb and ow. It’s important to understand the rhythm. A newspaper might run a story within 7 days of you sharing it, and TV or radio researchers could ask if you’re free this a ernoon, but a magazine might not run your story for 6 weeks, due to the print run. This a ects how, when and which stories you share with each outlet.
A good image can be the deciding factor for your news being published. Ensure images are high quality and at least 1MB.
Less is more – When sharing your news, brevity is key. Cover the basics; who, where, what, why, when and, sometimes, how. Make the title clear and self-explanatory, conveying your key points within a few short paragraphs. Include links and a clear spokesperson.
High-Quality Images – A good image can be the deciding factor for your news being published. Ensure images are high quality and at least 1MB in size.
Be Consistent – Maintaining a regular ow of information keeps your business in the public eye. If your stories are interesting and timely, it’s not only helpful to the writer but this regular contact builds a more e ective relationship, made stronger if you’re willing to help them out in return.
How to monitor fridge temperatures
Within any fridge there are likely to be areas that are hotter than others. Assess where the hottest area is by taking temperature readings in different positions and then always measure the temperature at the warmest point. This will ensure that all products are kept below 8˚C.
Most fridge thermometers only measure the internal air temperature and not the temperature of the food itself. Ideally the air temperature needs to be 5˚C or below to guarantee that foods do not exceed the legal 8˚C limit.
A more accurate method of monitoring fridge temperatures is to measure the temperature of food itself. A clean, disinfected probe could be used. Best practice is to probe a “dummy” piece of food that is not intended to be sold. Alternatively a non-contact thermometer (e.g. infra-red) can be used. However, these are only designed to measure the surface temperature and cannot measure the core temperature.
If you rely on the refrigerator’s in-built digital thermometer, ensure that you occasionally check its accuracy by using an independent thermometer.
Could I try one?
No. They’re too expensive to give away.
Can I try this, that, this and also those?
Fine
Food’s Assured Code of Practice for Deli Retailing The guide is available in PDF format (free for Guild Members, £250+VAT for non-members). To request a copy of the Code,
This advice is an excerpt from the Guild of Fine Food’s Assured Code of Practice for Deli Retailing. The guide is available in PDF format (free for Guild Members, £250+VAT for nonmembers). To request a copy of the Code, email support@gff.co.uk
SOLVING EVERYDAY SHOPKEEPING DILEMMAS. IN MINIATURE.
Yes, of course, sir. Anything you desire.
Well, if you liked those, you should also try these, those, and I’ll give you a taste of this too.
This is too much. Now I’ll have to buy something.
FFD says: Sampling is a really vital technique in retailing, but it’s very easy to get wrong. You can’t expect to actively sell certain items without doing it – even if it is a cost hit. But you do still have to be careful about the volume you’re giving away. Some visitors will take you for a ride if you’re too liberal and if you come on too strong you could jeopardise a customer’s experience. It’s quite literally a game of give & take.
