FFD June 2014 by Guild of Fine Food

SP OF N EC E OR IA NG TH L LA ED N IT D IO N

HARROGATE SHOW GUIDE A-Z of exhibitors starts on p25

June 2014 · Vol 15 Issue 5

GRAHAM KIRKHAM’S LANCASHIRE CHEESE 18

“I don’t want to flood the market and lose what makes it special”

GRINS UP NORTH Jane Deri on balancing tourism with local demand at Castle Howard farm shop CHEF’S SELECTION 49 At Cumbria‘s Askham Hall, Richard Hall swears by Cumberland Mustard’s Isle of Jura whisky mustard, Nook Farm wildflower honey and Shirakiku seaweed

FREE-FROM FOODS 43 Product ideas to refresh your free-from fixture without trashing the tastebuds

THREE LITTLE PIGS 23

Charlotte and Jon Clarkson on their rare-breed Yorkshire salami and chorizo

NEWS CHEESEWIRE CHARCUTERIE HARROGATE PREVIEW HOME BAKING SHELF TALK DELI OF THE MONTH

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Join the Guild of Fine Food for a night when the stars are out… THE GREAT TASTE GOLDEN FORK AWARDS The most delicious night on the calendar, the most anticipated results in fine food, climaxing in the crowning of the Great Taste Supreme Champion 2014 Monday September 8 2014 at The Royal Garden Hotel, Kensington, London. Drinks Reception, followed by Dinner and Presentations.

Join us in the company of leading chefs, food writers, top retailers and the very best food & drink producers for the biggest night of the year. With drinks – mingle with awardwinning producers and retailers and chat with like-minded food industry folk as you enjoy a Great Taste cocktail. With dinner – Four superb courses, beginning at 7.30pm, created by Royal Garden Hotel chef, Steve

Munkley using some of the 2014 Great Taste award-winning foods to create a magnificent menu of mouthwatering morsels. With wine – fine wines, chosen by The Guild of Fine Food and served with each course along with the story of the 2014 Great Taste journey. BBC Radio’s favourite foodie, Nigel Barden will host the announcement of this year’s Golden Fork trophy winners.

With coffee – Tension will mount as the evening comes to a close and the moment when the supreme jury of judges reveals its choice for the Great Taste Supreme Champion 2014. Lives will change after the evening’s announcements… come and enjoy being part of this celebration. Reserve your tickets today, and hurry as places are in demand and strictly limited.

To avoid any disappointment, please contact charlie.westcar@finefoodworld.co.uk or call the Guild of Fine Food on 01747 825200.

What’s new this month: to make it ‘healthier’ by adding so-called healthy ingredients? Why not go for food that is ‘healthy’ in the first place? Interestingly, Holden doesn’t BOB FARRAND blame large producers or even supermarkets for the volume of poor quality mass-produced food in our shops. He believes the fault lies in an I never cared much for Patrick economy that rewards those whose Holden. He was the man who for efficiency is measured on their ability years ran the Soil Association and, for to shed jobs rather than create them. me, promoted organic food as a little In other words, if industry too ‘off the wall’. It was all just a bit leaders took the initiative to quirky – expensive food for people in reintroduce traditional, labourexpensive houses in London and the intensive, environmentally Home Counties or country folk who sustainable production techniques wear socks with their sandals. to produce better food and more I’ve changed my mind – he talks jobs, city bankers and pension fund a lot of sense. Nowadays, in addition administrators would have them fired. to his day job as a biodynamic farmer, Andrew Whitley, on the other he heads the Sustainable Food Trust, hand, emphatically does blame and I hung on his every word during supermarkets for a presentation using ready-made last month at Patrick Holden soughdough the School of believes the fault lies powders to Artisan Food in make what he in an economy that Nottinghamshire. calls imitation rewards those whose He questioned standard practices efficiency is measured ‘pseudough’ bread. in several areas of on their ability to shed All of which food production. jobs, not create them highlights the “Why,” he asked, latest food “do modern farming practices survey from Which? magazine that immediately employ chemicals to reveals rather too little has changed suppress fungal problems in crops since last year’s horsemeat scandal. rather than acknowledging the Researchers tested 60 lamb takeproblem has revealed a natural aways purchased in London and imbalance in the soil or close Birmingham and found 40% were environment?” contaminated with other meats, Speaking at the same conference, mostly cheaper beef and chicken. Real Bread campaigner Andrew Four meals contained no lamb at all. Whitley posed a similar question. As Patrick Holden says: “We’re Why, when we spot a disease in crops operating a dishonest food do we develop something to kill it? production system and we’re not He claims we should stop “zapping paying the full price.” the negative but seek the positive –

Opinion

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that which is healthy”. He also asked why is it accepted as good practice for food manufacturers to massproduce poor food and then attempt

Bob Farrand is publisher of Fine Food Digest and chairman of the Guild of Fine Food

EDITORIAL

GENERAL ENQUIRIES

editorial@finefoodworld.co.uk

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

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

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

Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom Fine Food Digest is published 11 times a year and is available on subscription for £45pa inclusive of post and packing. Printed by: Blackmore, Dorset, UK © Great Taste Publications Ltd and The Guild of Fine Food Ltd 2014. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. The publisher cannot accept responsibility for unsolicited manuscripts, photographs or illustrations.

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

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Editor’s choice

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Selected by Mick Whitworth

Pieminister ‘The Brazilian’ chicken, chorizo & chilli pie www.pieminister.co.uk

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I am not famed for my knowledge of the beautiful game. Ostensibly a Norwich City supporter, I generally have to do a bit of cheeky Googling before getting into any Canaries-related email or Twitter banter. “Looking forward to seeing #NCFC play [hastily Googles ‘Bournemouth’ and ‘football’] The Cherries next season.” However, it has not escaped my attention there’s a World Cup this summer, and while Tesco & Co will be going football-promo crazy, Pieminister is one of the few brands with a foot in the fine food camp that does limited edition promotional lines brilliantly. With big chunks of free-range British chicken this is a good, honest pie, but it’s also your chance to share in a bit of World Cup marketing action.

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www.ffdonline.co.uk Vol.15 Issue 5 · June 2014

fine food news Deli owners near pilot stores are sceptical the multiple can match them on price and service

Waitrose steps even closer to indies with ‘grazing area’ trials By PATRICK McGUIGAN

It already stocks a huge range of products traditionally found in delis, but now Waitrose has gone one step further by launching wine and deli ‘grazing areas’ where customers can sit in-store and eat platters of charcuterie and cheese with a glass of wine. The upmarket multiple, which many fine food retailers view as a major threat, has introduced the new grazing areas in five stores as part of a raft of new concepts that could be rolled out to other branches. Located next to the deli counter and in the alcohol section, the areas are similar in style to the tasting bars and café areas found in delis and farm shops. Customers can order freshly made baguettes, while the platters include products such as Westcombe cheddar, smoked salmon and Parma Ham. A small platter retails for £5.95, or £7.50 with a 125ml glass of wine, while a large platter for sharing costs £9.95. The shops’ wine grazing areas have a larger selection by the glass or shoppers can buy any bottle at the retail price and pay a flat £7.50 corkage fee. The deli grazing areas can be found at Waitrose stores in Locks Heath, Swindon, Hove, Stroud and Keynsham. Deli owners with shops close to the new-style stores told FFD that Waitrose and the other supermarkets have a history of trying to replicate what independents do. “It’s always annoying when a competitor copies what you are doing,” said Sue Belcher, owner of Bloomfields Fine Food in Highworth, near Swindon.

Free coffees taking toll on Umami

Waitrose’s Swindon outlet is one of five stores featuring seating areas where customers can order deli platters and wine by the glass

“When I first opened we had people from the local supermarket coming in and taking pictures and then our products would suddenly start appearing on their shelves. It feels like we’re doing the work for them – finding small producers that they then stock.” William’s Food Hall in Nailsworth, Stroud, has a long bar down one side of the shop where customers can eat seafood and deli platters. Co-owner Helen Playne welcomed what Waitrose was doing because it would improve people’s appreciation of good food, but warned the supermarket would find it hard to make the concept work “Crossing a shop with an eatery is never easy,” she said. “People love the levels of service they get here, but you can easily wait 20 minutes just to get through the checkouts at Waitrose.

“I was in recently and people were queuing half an hour to get a free coffee, so how are they going to cope when they get lots of orders on the deli counter?” David Deaves at La Cave à Fromage in Hove argued that the ambience of a supermarket was not suited to dining. “Supermarkets are fast-paced. People are in and out, they don’t want to spend all day there,” he said. He added that Waitrose’s platters were relatively expensive. “We do six cheeses for £10, plus a basket of bread and things like quince paste, fig and almond cake and wine jelly – we’re better value.” Other initiatives that Waitrose has introduced include new bakery counters, where customers can order cake and coffee to eat in, and juice bars where drinks are pressed to order.

The effect of Waitrose’s new deli grazing areas on local retailers is yet to be felt, but the supermarket’s free coffee promotion is seriously impacting sales at one deli in Oxfordshire. Michael Dale and Annette Holliday of Umami Deli in Wantage said they had seen sales of coffee fall dramatically since Waitrose started offering a free daily cup of coffee to myWaitrose loyalty card holders. “We noted coffee sales dropping off at the back end of last year and we’re currently down 20-30% compared to this time last year, while sales on everything else in the shop are up,” said Michael Dale. “People come into the shop with their free Waitrose cup of coffee and we see them walk past the shop to buy them. It’s definitely taking business away from us.” The national promotion, which also includes a free newspaper if customers spend over £10 (previously £5), was criticised by Labour MP Bill Esterson in Parliament earlier this year. “As people drink their free coffee at Waitrose, they no longer buy from the range of independent coffee shops,” he said. A spokesman for Waitrose said: “The myWaitrose card is designed as a way of rewarding our established, loyal Waitrose customers as they shop. The vast majority of customers who enjoy a free tea or coffee are on a shopping trip to Waitrose at the time.”

Other chains in on the act Waitrose is not the only big retailer stepping on independents’ toes with new deli-style concepts. Booths has launched a new area in its Knutsford store in Cheshire where customers can taste 64 different wines thanks to a new wine preservation and dispensing system. Meanwhile, the East of England Co-op chain, which has 140 stores across Norfolk, Suffolk and Essex, has opened a new farm shop-style store called Darsham Hamper and Café in Suffolk (pictured). The outlet sources 80% of its products direct from local producers and is the culmination of the retailer’s six year Sourced Locally project to work more closely with smaller suppliers. The retailer also opened a new village shop format store in Lavenham earlier this year.

June 2014 · Vol.15 Issue 5

Dale: ‘Coffee sales down 20-30%’

@ffdonline

NFU warns farm shops of livestock event health risks

CHOCS AWAY: Last month saw the launch of a new guide to Scotland’s chocolatiers, including a map that pinpoints more than 75 businesses selling or making chocolate across the country. The Chocolate Larder: The Guide to the Chocolatiers of Scotland is the latest addition to a series of guides produced by Edinburgh-based entertainment publishing company The List, working in partnership with the Scottish Chocolatiers Network. The A2 fold-out map, funded by Think Local, features a key indicating which chocolatiers are open to visitors, what facilities they offer and the courses and events they run. The reverse side of the map contains further information on each chocolatier. Companies on the map include Iain Burnett The Highland Chocolatier, Charlotte Flower Chocolates and Caithness Chocolate. Every entry has been selected purely on its editorial merit and no companies have paid for a position on the map.

By PATRICK McGUIGAN

Patryk Kosmider / dreamstime.com

The National Farmers’ Union (NFU) has urged farms to highlight the health risks of livestock to visitors following an E.coli outbreak linked to a lambing event at a Lancashire farm shop. Fourteen people, 12 of them children under the age of 10, fell ill following the event at Huntley’s Country Stores, with four hospitalised. The outbreak occurred despite safety measures, such as health warnings and washing stations for visitors. There is no longer any contact between animals and the public on site. NFU Lancashire county adviser Adam Briggs said: “Visits to farms cannot be considered free from all danger. One of the risks which should be openly addressed on farm visits is that bacterium and micro-organisms such as Escherichia coli O157 can cause ill health if proper hygiene procedures are not followed. It is important that people remember to wash their hands thoroughly after contact with an animal or its enclosure and especially before eating or drinking.” Oliver Dale, MD of agricultural health and safety consultants Safety Revolution, told FFD that many farm shops had improved safety around animal attractions by introducing measures such as double fencing, better routing and more physical supervision. Others have stopped using livestock as an attraction altogether. “By its very nature, putting people and animals together is difficult to control, so as farm shops have grown, they’ve tended to focus on lower risk attractions such as play barns,” he said. Huntley’s MD Harry Wilson said the management team was “distraught” after the outbreak and wished the affected children a speedy recovery. “We are working with the environmental officers to pinpoint the source of the outbreak,” he said.

Livestock attractions, such as lambs, can spread harmful bacteria

www.food.list.co.uk/guides/

IN BRIEF l The School of Artisan Food is offering bursaries for budding food businesses or those looking to start a food career. The bursaries, which have been funded by Experian, cover up to 100% of the course fee and are available on a number of short courses covering butchery, cheesemaking, patisserie and business.

l A new weekly food market is to be launched on a platform at Edinburgh’s Waverley Station. The Platform 2 Market begins a three-month trial on June 6 and is supported by station operator Network Rail. It will include around 50 stalls and will run every Friday from 11am to 7pm.

l Somerset craft brewery the Wild Beer Co has invested in a new bottling line to boost capacity as exports gather pace. The new equipment will enable the Westcombe-based company to increase production to more than 1,500 bottles per hour. The brewery exports to more than a dozen countries and last month saw it send 18,000 bottles of beer to the US.

l Mayor of London Boris Johnson

Online food directory goes national after Surrey pilot By PATRICK McGUIGAN

The founder of a new website showcasing regional food producers, retailers and restaurants said she wants to grow it into the yell.com of local food. Tracy Carroll launched Localfoodbritain.com last month in Brighton with the site initially focused on showcasing producers and chefs in Sussex, but with plans to expand coverage to include neighbouring counties, London and then the rest of the UK. Food companies sign up to the site for £65 a year and in return have a bespoke page built for them with an in-depth profile of the business, including photos, info on events and links to websites and social media pages. “The power of the website is its collectivity, plus expert optimisation and content,” said Carroll, who also runs a PR and marketing company. “By being part of Local Food Britain, it means you can keep your own website and also be exposed to a greater online footprint. It’s like lots of different websites in one, which is constantly being refreshed and tweeted about. What’s unique is that the site is built to grow. If we work with the right

has launched a project that will provide expert advice and funding for small food enterprises in the capital. The Urban Food Routes scheme is being led by the Plunkett Foundation and is funded by the Mayor’s London Food Board and organic food brand Seeds of Change. It is part of the Mayor’s plan to regenerate local high streets and follows a successful six-month pilot with four enterprises in 2013.

l London deli Melrose & Morgan has launched a pop-up shop in Selfridges Food Hall to sell its homemade products, including savoury tarts, granolas, preserves and cakes.

l Research conducted by the Forum Tracy Carroll (front centre) has already signed up a number of producers in Sussex and Surrey to LocalFoodBritain.com

partners and sponsors we could cover the whole of UK. We’re aiming to be the yell.com of local food.” Carroll successfully piloted the concept with www.localfoodsurrey. com, which will be integrated into the main site, alongside Sussex, later this year. Around 40 local producers in Sussex have already joined the site, including Clare Skelton of Flax Farm, Brett Hornby of The Real Pie Company and Rob Bookham of Bookham cheese. www.localfoodbritain.com

of Private Business has found that small businesses are reluctant to switch banks despite concerns over charges and calling in loans. The results FPB’s banking and finance survey indicated that just over half of the businesses surveyed were content with their current banking arrangement. Respondents did state that bank charges and the recalling of loans and overdrafts were still a cause for concern. One in five of those surveyed said they would consider changing banks.

l Cardiff’s The Moody Sow Farm Shop was crowned barbecue steak champion at the Butchers Q Guild Grand Final, held at the Weber Grill Academy in Oxford on April 29. Vol.15 Issue 5 · June 2014

fine food news More than 20 jobs are saved and soft cheese production will continue after speciality cheese brands change hands for the second time in as many months

Faltering Fivemiletown saved by Dale Farm

The majority of Fivemiletown’s cheeses look set to stay in production following Dale Farm’s purchases By MICHAEL LANE

Production of speciality cheese, including the award-winning Boilie brand, looks set to continue at Northern Ireland’s Fivemiletown Creamery after one of the country’s largest dairy companies swooped to save the business from closure. Dale Farm has bought Fivemiletown’s brands from the Irish Republic’s Glanbia Ingredients, which acquired them along with the creamery’s milk supply from owners

Fivemiletown & Brookeborough Cooperative last month. It is understood that Dale Farm is also in the process of buying the Boilie goats’ cheese brand, which the co-operative retained. Production of the soft cheese brands – including Ballybrie, Ballyblue and Ballyoak – will continue at the Co Tyrone creamery with 21 members of staff retained. Given Dale Farm’s current operation, cheddar production will cease

on the site in July resulting in 25 redundancies. Dale Farm will now supply the milk for cheese-making and the £500m firm’s chief executive David Dobbin has already pledged to grow the brands internationally. Glanbia struck a deal with Fivemiletown & Brookeborough Cooperative last month, placing nearly 50 staff into redundancy consultation and leaving the creamery facing closure. The 116-year-old creamery, which produced both speciality and mass-market cheese had been in financial difficulties for some time due to tough trading conditions and the loss of a major contract. Northern Ireland’s Enterprise Trade and Investment Minister Arlene Foster said that Dale Farm’s intervention was “positive news” but added that her thoughts were with those still facing redundancy. “Together with my officials in Invest Northern Ireland, I have been working to secure the best possible outcome for everyone involved over the past few months,” she said. “This will continue to be the case and I hope that by further building the internationally recognised Fivemiletown brand, Dale Farm will be able to increase employment opportunities at the creamery in the future.” The creamery remains the property of the co-operative. www.fivemiletown.com www.dalefarm.co.uk

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

part has been getting used to the margins. They’re half what I was used to in the restaurant business. To keep tight control over margins, Sue makes a lot of our deli counter food. I work as a consultant to the restaurant business, Mark Billington Billingtons of Lenzie, nr Glasgow so I don’t take a salary from the deli. We broke even in year one and this year sales are up 20%. We’re looking us £50,000, based on projections and I used to drive past the empty unit at a turnover of about £230,000, with dreams, was a challenge. They didn’t every day on my way home from work a profit margin of 30-35%. want to help but ended up lending us and could see it had potential, but I also had to get my head round half. Funny how now, 18 months in, the timing wasn’t right for me and use-by dates and stock rotation, as I we’re looking at buying the freehold my wife, and business partner, Sue. was used to retailing wines and spirits and the bank is very supportive. Eventually in 2012, after it had been which have standing empty for 18 months, we an “endless” contacted the landlord. We took out a Trying to convince the bank to lend shelf life. We five-year lease so we could walk away us £50,000, based on projections and thought about if it didn’t work out. dreams, was a challenge selling organic At the time, I was managing fresh produce director of a chain of restaurants and a but quickly realised that competing There were other practical fine wine and beer shop in Glasgow so with the supermarkets on fresh fruit is problems – the cold stone ice cream I had plenty of experience in running no fun. unit we bought was so big we had to units for other people, but this was At the start, our idea of stock remove the front window and take the about having the guts to do something control was re-ordering when fascia off the shop to bring it in via a for ourselves. something ran out. Now we do a tailgate lorry – but the most difficult Trying to convince the bank to lend

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June 2014 · Vol.15 Issue 5

Ice cream and crisps among HEFF Diamonds Churchfields Farmhouse Ice Cream and Just Crisps were the biggest winners at this year’s Heart of England Fine Foods Diamond Awards. A Worcestershire plum ice cream made by Churchfields took the top honour, the Taste prize, for the best product entered into the West Midlands food group’s award scheme as well as heading the dairy category. Just Crisps was the only other producer to claim two gongs, winning the snacks category with its jalapeno crisps and a special Grow award for its export success. Other category winners included a Longhorn T-bone from Martins Meats (fresh meat category), black cherry Merangz bites from The Little Round Cake Co (desserts), salted lemon dark chocolates made by Sue Gilmour (chocolate) and The Kitchens Fine Food Co’s hot garlic pickle (condiments & preserves). Online shop Shropshire’s Own, which also has a physical store, won the Best Retailer award. All of the winners received their awards at a ceremony presented by the BBC’s Sarah Falkland. For a full list of winners visit www. heff.co.uk

ICE DREAM: Churchfields Farmhouse’s team with their awards

weekly stock-take to see what sells. The dining-in side of the business has been the biggest surprise. We only put in a couple of tables for people to have a coffee, ice cream, glass of wine or charcuterie board. But it was so popular that we have upgraded to 20 covers and serve hot food including soups, pasta and burgers. We’re open until 9pm during the week and 10pm on Fridays and Saturdays and people can reserve tables. We never dreamed we’d need a reservations book. One of our best decisions was to obtain an on-trade licence and sell wine on tap. Our draught Prosecco has become infamous and we run a wine club and tastings. At the start the wine club was me and three others. Now it’s me, 25 others and a waiting list. The only thing we wish we’d done differently was to buy the freehold from day one, but it had to be a case of suck it and see. Interview by LYNDA SEARBY

@ffdonline

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fine food news new openings

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

Westmorland unveils first phase of £40m Gloucester Services At a glance l Once completed the £40m Gloucester Services will employ 300 people across its farm shops, butcher counters, cafés and other facilities on both sides of the M5.

l As well as working with the Gloucester Gateway Trust the services has also partnered with local organisations including Play Gloucestershire, Gloucestershire Wildlife Trust, GL Communities, Fair Shares and Nelson Trust

l Local producers listed include

The first half of Gloucester Services, on the northbound M5, has opened with a strong emphasis on local suppliers By MICHAEL LANE

Not content with operating one ground-breaking motorway service area dedicated to local food, Westmorland has opened another one. The company, which owns and runs the Tebay Services on the M6 in Cumbria, has unveiled the first half of its £40m Gloucester Services project on the northbound side of the M5.

Brompton Food Market Kensington, London

Set up by chef Luke Mackay and business partner David Turcan, this two storey 1,600 sq ft shop features counters serving fresh fish from Cornwall and fresh meat as well as a slab featuring British and Continental cheese and charcuterie. It also carries fresh fruit and vegetables, confectionery, groceries and a selection of craft beers, boutique wines and artisan spirits. The majority of stock is sourced direct. The shop also serves hot drinks, breakfast and lunch, which customers can eat in an outside seating area at the rear. www.bromptonfoodmarket.com

Located between junction 11a and 12, the site features a farm shop stocked with locally produced food and a butchery selling meat from the county’s farmers. Instead of the usual motorway service fast food chains and franchises, there is a café serving homemade dishes created from locally-sourced produce every day. In total, Gloucester Services has

listed more than 200 producers from across the West of England, 130 of which are within 30 miles of the site. Some products have been specifically developed for Gloucester Services, such as a range of pies created by Legges of Bromyard and a new range of sushi from Cheltenham fishmonger Samphire. In another first, Westmorland will run the services in partnership with

The Olive Tree Delicatessen Culcheth, nr Warrington The Olive Tree Deli’s owners, Helen Lawton and Graham Reece, aim to be a one-stop shop for those seeking deli foods in their local area. As well as offering a counter with cheeses, olives, meats, paté and gourmet pies, their deli stocks a range of Great Taste-winning products, including oils, sauces,

preserves, coffee and biscuits. There is also a strong focus on local handmade products, such as cordials and chocolates, and everyday items like free range eggs and fresh produce. All of this is displayed on bespoke shelving, designed to make the most of the space in store. www.theolivetreedelicatessen.co.uk

Hobbs House Bakery, The Bertinet Bakery, The Parsnipship veggie meals, Cerney Cheese, preservemaker The Artisan Kitchen and Muddy Wellies brewery.

the Gloucester Gateway Trust and the site will raise £10m over the next 20 years for the charity, which invests in local initiatives like employment academies and childcare schemes. Work on the southbound service area has begun, with opening scheduled for May 2015. Once completed the two sites will employ around 300 people. www.gloucesterservices.com

Eat17

Clapton, London The family team behind the Eat 17 restaurant and neighbouring Walthamstow Spar are opening this new venture in the former Brooksbys Snooker Hall on Clapton’s Chatsworth Road. This branch will feature a restaurant, burger bar and a Spar convenience store in the style of its sister outlet. It will sell everything from kitchen towel to gourmet sausages as well as Eat 17’s famous bacon jam, homemade ready-meals and freshly-baked organic bread from its Walthamstow bakery. The retail area will also house an outpost of Broadway Market florist Rebel Rebel. www.eat17.co.uk

Vol.15 Issue 5 · June 2014

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With over 14 Great Taste-winning hand-roasted coffees to its name, Pónaire has been catering for the discerning coffee lover since 2006. Its expert roasters take great care to draw out the natural flavours in each batch, resulting in the six award-winning speciality coffees you see here. All our coffees are available in varying sizes. Please order online: www.ponaire.com or email info@ponaire.ie

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fine food news Heart helps better butter IN BRIEF with producer loan scheme

l Developer Vinci St. Modwen has submitted a planning application for the redevelopment of New Covent Garden Market. The project, which is part of the vast Nine Elms regeneration area in South London, will provide new facilities for the 200 food and flower wholesalers based at the current market as well as new housing, office, retail and leisure space.

By MICHAEL LANE

Heart Distribution has issued the first loan under its Producer Growth Scheme to The Flavoured Butter Company, allowing the company to invest in its production facility. The distributor’s £5,000 loan enabled the Denbighshire-based producer to buy a commercial fridge and freezer to improve storage capacity and it has also invested in new branded outer-case packaging that doubles up as a retail display unit. “The new equipment and fridges I have invested in have enabled me to speed up my production process and I am now able to use some of the freed up time to develop my business,” said Flavoured Butter Co founder Emma Cardwell, adding that the new packaging was designed to boost sales. “[Producers] may have a great product that is commercially viable but just need a little investment to get it going,” said Heart commercial manager Caoire Blakemore.

Cullenders finds success with late openings

l In a bid to get Defra and the The Flavoured Butter Co spent a £5,000 loan on equipment and packaging

“Heart offers these producers a loan that they might otherwise find difficult to obtain from the bank, especially without a high interest rate.” The Producer Growth Scheme is open to all Heart producers who have been working with the company for more than 12 months, and to producers outside of this on a special case basis. Each quarter, five producers will be awarded a loan of up to £5,000, to be paid back through one of two repayment plans depending upon the producer’s preference. One of

these is an entirely interest-free repayment plan. “We hope that the scheme will be mutually beneficial for both Heart and its producers,” said Blakemore. “By providing funding that enables producers to expand their product ranges, Heart in turn should be able to strengthen the range of products it offers to retailers.” A subsidiary of Spar wholesaler AF Blakemore, Heart Distribution works with more than 180 small British food producers and offers retailers a catalogue with over 3,000 products. www.heartdistribution.com

Yorkshire companies enjoy success at the ‘Rural Oscars’ By MICHAEL LANE

By PATRICK McGUIGAN

Reigate deli Cullenders has given its bottom line a significant boost by opening in the evenings and hiring the venue out for pop-up events. The new store, which opened last year replacing two smaller outlets in Reigate and Redhill, has started opening on Thursday, Friday and Saturday nights, serving deli platters and wine from local merchant Vineking. “My accountant calls it ‘sweating our assets’ and it’s something that a lot of delis could do,” said co-owner Marc Cullender. “We open from 5.30pm until midnight and across the three nights we’re taking an extra £3,500 a week. We’re planning a series of pop-up meals with a local chef, which will also bring in extra sales. ” Cullenders charges a flat £7.50 corkage fee on all bottles and serves a mainly cold menu of charcuterie, cheese and mezze sharing plates.

There was a strong showing from Yorkshire in the finals of the 2013 Countryside Alliance Awards as businesses from the county took the lion’s share of national awards on offer. Spuds and Berries farm shop, near Selby, won the Start-up Award, pipping Carmarthenshire chocolate bar producer Nomnom to the prize. South Yorkshire ice cream maker Our Cow Molly took the Local Food Award ahead of Co Antrim goats’ meat and game specialist Broughgammon Farm, which was highly commended in the category. The Butcher Award went to H Weathergate & Sons of Pateley Bridge near Harrogate, just ahead of the highly commended Blagdon Farm Shop. The owner of West Yorkshire’s Highgate Farm Shop, May Stocks, was given a special Rural Hero Award for her efforts in the local community. Chalke Valley Stores in Wiltshire won the Village Shop / Post Office category, with Herefordshire’s Ye Olde Steppes highly commended. Meanwhile Peter and Christine Gott, of Sillfield Farm in the Lake District, received a special Clarissa Dickson Wright Award. The trophy, created in memory of the late TV

Treasury to take the economic value of speciality food more seriously, the manager of food group Produced in Kent has set up an online survey. Ed Martin is urging as many producers as possible, nationwide, to take the survey and he plans to present his findings to the Government to support his argument that the sector deserves more investment and support. Take the survey here: www.producedinkent.co.uk/foodproducer-survey

l Devon cheese-maker Quickes will stage a number of events at its Newton St Cyres farm to coincide with the addition of a pop-up café to its farm shop. It will host an Open Farm Sunday, allowing the public to view its cheese-making process, on June 8 before The Earl and Countess of Wessex officially open the Quickes Farm Kitchen on June 10. Cheese & beer and cheese & cider days will follow in July and September respectively.

l The Food and Drink Federation is hosting a seminar to help food and drink business understand the forthcoming changes to food labelling legislation on June 26 at the One St George Street conference venue in Westminster. The paid-for event will feature detailed sessions on allergen, nutrition and origin labelling. Contact events@fdf.org.uk for more information.

l The search is on for Britain’s

Owen Paterson MP presents the Local Food Award to Our Cow Molly’s Eddie and Madeline Andrew

cook, recognises excellence in animal husbandry. Environment Secretary Owen Paterson MP presented all of these self-styled “Rural Oscars” at a ceremony held at the Houses of Parliament on April 30. All of the nominees were Regional Champions in their respective categories. For a full list of winners visit www. countrysideallianceawards.org.uk

first ever Investec Food & Drink Entrepreneur of the Year. The competition, which offers the winner £5,000, is free to enter. The judging panel includes Daylesford Organics’ Lady Carole Bamford and Luke Johnson, the man behind the success of Pizza Express and Patisserie Valerie.

l North West chain Booths will now pay farmers supplying its own label milk 35.5p per litre – the highest price paid by any supermarket. Chairman Edwin Booth said: “Paying the highest market price means family farms are able to keep going, invest in the future and spend more time and money looking after their herds to ensure they produce great quality milk.” Vol.15 Issue 5 · June 2014

BE7621_Range Rover Trade Advert_PR02_P4P.pdf

June 2014 路 Vol.15 Issue 5

12/05/2014

16:56

A promotional feature for the Guild of Fine Food

June’s exclusive Guild member promotions SAVVY After nearly 25 years of being made at home to an ancient Turkish recipe, Savvy sweet spreads have now been brought to market in Yorkshire. Billed as the “the holy grail of food”, they are made from 100% natural ingredients including carob syrup, tahini, honey, cocoa and agave nectar. The spreads can be used on toast, pancakes, crackers, ice cream, porridge and sandwiches or as a dip. Two of the range are suitable for vegans while the other two are suitable for chocolate lovers. All are free from gluten, soya, refined oils and sugars and dairy. THE DEAL: Order 1 case (6x190g jars) of each variety and get 4 jars free for sampling plus 10% off and free carriage. AVAILABILITY: Nationwide CONTACT: Jonathan Drury on 0114 2498066 or sales@savvyfoods.co.uk

PUCKETT’S PICKLES

LOVE AT FIRST BAKE

Puckett’s tells its customers to “say goodbye to sludgy pickles”. All of its products are natural, colourful, preservative-free and “joyfully British”. It only uses seasonal produce, fresh herbs and whole spices to make its range, which includes pear & cardamom, spiced tomato and beetroot & orange chutneys and Puckalilli. It also produces a range of seasonal pickles. THE DEAL: 30% off first orders of chutneys (seasonal pickles not included). Minimum order £150, maximum order £500. AVAILABILITY: Free delivery on all orders over £150 CONTACT: Sarah Puckett on 07918 714277 or sarah@puckettspickles.co.uk

Love at First Bake specialises in handmade products that “defy their gluten-free status.” Its range of cakes come in flavours such as chocolate marshmallow, coconut & lemon and peanut butter & chocolate. They are available in three formats: 6 inch layer “share cakes”(six per pack), 8 inch layer cakes (two cakes per pack) and mini loaf cakes (packs of eight). It also produces muffins in sweet and savoury flavours, including cherry Bakewell, toffee apple and sweetcorn & sundried tomato. THE DEAL: 20% off first order AVAILABILITY: Nationwide CONTACT: Teri-Ann Winslow on 07545 095746 or sales@loveatfirstbake.co.uk

ALDER TREE Alder Tree’s unique range of fruit cream ices is “packed full of fruit, and bursting with flavour”. Every one of its traditional British fruit flavours, including its award-winning summer berries & cream, is made by hand on its fruit farm in Suffolk with 100% British-grown fruit, with only fresh cream and sugar added. With summer now in full swing the producer says it is the perfect time to get stocked up on summer berries & cream, which is available in 125ml & 500ml tubs (RRP £1.99 and £5.25 respectively) THE DEAL: Direct: 20% discount on summer berries & cream 125ml and 500ml tubs. Via distributors: Buy 4 cases of any flavour, get 1 case of summer berries & cream in the same size free. AVAILABILITY: Available nationwide via Alder Tree or select distributors CONTACT: Stephany Hardingham on 01449 721220 or stephany@alder-tree.co.uk

KEEN NUT BUTTER Northern Irish producer Keen’s range of nut butters includes several heart-healthy almond butters and the “decadent” pecan maple butter, which it says tastes like pecan pie in a jar despite containing two superfoods and none of the sugar you’d get in the actual pie. The company has already been named one of the Top 20 Food Finds to Watch in 2014 by the Irish Food Guide and the pecan maple butter was shortlisted for the FreeFrom Food Awards 2014 in the superfood category. THE DEAL: 15% off for a Keen Entry Pack (36 jars). Normally £90, save £13.50. AVAILABILITY: Nationwide. Shipping free on first orders over £50. CONTACT: Aimee Beimers on 07747 079289 or aimee@keennutrition.co.uk

PROMOTION SUMMARY COMPANY

VERITA VITA As well as being a producer of argan oil, luxury vegetable spreads and preserves, Verita Vita also sources unique olive oils from select producers across the Mediterranean. Spanish extra virgin olive oil producer Masia el Altet is one of the most awarded in the world. Its collection of more than 175 international awards in the last 4 years includes several from Great Taste. Its oil, which is popular with Michelin-starred chefs comes in five varieties: High Quality, Premium, Special Selection, High End and Pure White Truffle. THE DEAL: 25% off first orders of Masia El Altet oils. This 25 % offer is also extended across the full range. AVAILABILITY: Nationwide CONTACT: Monica Smith on 01493 718052 or info@veritavita.com

All offers valid until the end of this month and available to Guild retail members only

DEAL

TEL

ALDER TREE

20% discount on summer berries & cream 125ml and 500ml tubs

01449 721220

stephany@alder-tree.co.uk

KEEN NUT BUTTER

15% off for a Keen Entry Pack (36 jars)

07747 079289

aimee@keennutrition.co.uk

LOVE AT FIRST BAKE

20% off first order

07545 095746

sales@loveatfirstbake.co.uk

PUCKETT’S PICKLES

30% off first order of chutneys (seasonal pickles not included)

07918 714277

sarah@puckettspickles.co.uk

SAVVY

Order one case (6 x 190g jars) of each variety and get 4 jars free for sampling plus 10% off and free carriage

0114 2498066

sales@savvyfoods.co.uk

VERITA VITA

25% off first orders of Masia El Altet oils

01493 718052

info@veritavita.com

RETAILERS: To take advantage of these promotions, you have to be a retail member of the Guild of Fine Food. For more information or to join, contact karen.price@finefoodworld.co.uk SUPPLIERS: You must be a producer member of the Guild to promote your latest offers on this page. If you’re already signed up and interested in booking a slot, contact sally.coley@finefoodworld.co.uk

Vol.15 Issue 5 · June 2014

fine food news Analysis

For our North of England special edition ahead of Harrogate 2014, LYNDA SEARBY carries out a health check on the region’s speciality food sector and finds the economic recovery tempered by a continuing price-consciousness.

Still a hill to climb?

dreamstime

s a born-and-bred Mancunian, I’m better qualified than most to comment on the northern diet. Contrary to popular belief, it does not consist solely of gravy, pies and chips. It’s true northerners love a pie – but not enough to make them immune to an economic dip. At Brocksbushes Farm Shop in Corbridge, Northumberland, where homemade steak mince pies fly out of the door, they’ve just introduced a steak & potato version with 20% less meat, making it more affordable to shoppers who are still carefully watching their wallets. “People are very conscious of how much they are spending, so we’ve tried to keep our prices in line with everyone else’s,” says owner Caroline Dickinson. Dickinson makes a conscious effort to visit shops in other parts of the country, and believes shoppers further south are less price-sensitive. “I am always amazed by the price differential between the north and south,” she says. Twenty-five miles away at Blagdon Farm Shop, owner Jo Celerier has also noticed her clientele cutting their beef to suit their budget. “People have traded down to cheaper cuts, so rather than buying sirloin they might buy beef cheek or shin. Everyone has become more careful and it would be naive to think that the more affluent weren’t concerned too.” But Celerier has resisted the temptation to discount, and has even upped prices on some items to protect margins in the face of rising June 2014 · Vol.15 Issue 5

❛Sales are improving

slowly and basket spend has started to increase Bettina Bell

❜

costs. Despite this, meat and fresh produce have continued to sell well. “Putting up prices hasn’t affected sales – people aren’t blind to the need to increase prices,” she says. The products that have suffered are packaged lines that people might be able to source elsewhere. Whilst Northumberland’s shoppers might have taken some price rises on the chin, the county’s rural nature means many have changed their shopping behaviour in response to fuel price hikes. “Inevitably, you need a car to get to us, and the cost of fuel has had an impact on how often people come,” says Caroline Dickinson, and that’s backed up by Jo Celerier, who notes: “Many of our regular customers have stopped coming every week and come every fortnight instead – and they don’t spend double.” In neighbouring Cumbria, Cartmel Village Shop admits to a drop in sales since the downturn began, despite its foodie haven location. “The number of customers has remained constant but people have traded down to smaller puddings,” says head of sales Jo Fell. “We haven’t increased prices for three years now as we realise people won’t

pay more, which means we have had to swallow higher overheads.” Further south, André Birkett, manager of Chatsworth Farm Shop in Derbyshire, says: “The recession has been tough on everyone. Farm shops and other independent retailers are under pressure from supermarkets, and shoppers have focused more heavily on price. “We’ve been working with our suppliers to make sure we’re getting the best products at the best price and promoting their products more proactively: for example, through tastings and explaining what makes them unique and special.” The way retailers manage stock has changed too, as Duncan Hider, joint MD of Hull-based distributor Hider Foods, has observed. “Spending has shifted towards more frequent, smaller orders, driven through space or cashflow constraints, or simply a need to offer a larger number of changing products to a demanding end consumer,” he says. With its stronghold in northern England, Hider Foods is probably also a reliable barometer for the sector as a whole. As for how his own business is faring, Hider says: “Business is still good. We’ve not really been too badly affected by the recession. “By ensuring our product portfolio and customer base is as diverse as possible, we see peaks and troughs in geographical areas or sectors over the years, but they tend to compensate for each other, and have delivered year-on-year growth each and every year.”

He adds: “High-end has possibly been affected a little more, but there are still clearly pockets of the country who haven’t been affected.” Despite its reputation for frugality, it seems the region whose speciality sales have been least recession-hit is Yorkshire. Heather Parry, MD of Fodder farm shop in Harrogate, says: “We opened in a recession in June 2009, so we don’t know any different. Spending is increasing – obviously we’d like it to increase faster – but we have seen consistent growth over the last five years.” She concedes the shop’s location in ‘the Knightsbridge of the north’ has probably played some part in this. Yorkshire is also buoyed by a high concentration of speciality producers (14% of all food produced in the UK comes out of Yorkshire), an active regional food group and booming tourist trade helped by the Welcome to Yorkshire campaign. Other regions, while rich in natural assets, are feeling the absence of an active food group. Maria Whitehead is co-owner of Cumbrian preserves business Hawkshead Relish. She says: “I don’t feel the North West is being championed enough at all. Since

❛

Customer spending has shifted towards more frequent, smaller orders Duncan Hider

❜

? the demise of North West Fine Foods there has been no national recognition of the region. “Although Lancashire and Cumbria have small local groups, in Cumbria the group covers a much wider remit than food and drink, so it’s not as focused. “Taste of the West and Deliciouslyorkshire work hard to promote their regions and when there are awards events and media interest the North West loses out to them in terms of marketing. So the rest of the country is mostly unaware of the great changes happening to the industry in Cumbria. “Lakeland Lamb and Herdwick Hogget are taking London restaurants by storm but how well known are they in the rest of the UK?” Despite the lack of support, Hawkshead is doing a healthy trade in jams and speciality chutneys – racking up two consecutive years of double digit sales growth. From a producer perspective, business also seems to be healthy in Yorkshire. Judy Bell is founder of sheep’s milk cheese producer Shepherds Purse and chairman of Deliciouslyorkshire. Of her own business, she says “We’ve not been affected by recession – we’ve seen growth throughout.” And this positivity extends to other producers in the region. Speaking in her food group capacity, she says: “Our membership is growing; we’ve got a lot of artisan producers joining.” She believes much of Yorkshire’s strength has come out of the

❛Because of the pressures

they face, farmers looked to add value, and that has spawned real innovation. Judy Bell

❜

need to diversify. “Because of the pressures they face, farmers have looked to add value and that has spawned real innovation, from chorizo to soft and rinded cheeses that compete with Continental cheeses. Similar diversification has taken place in Cumbria, Lancashire and Cheshire – traditionally dairy farming counties.” However, she adds: “Distribution has always been a problem in the north of England. It is incredibly expensive.” And the more rural and further north you go, the greater the issue. In Cumbria, Cartmel’s Jo Fell says “We are 40 minutes from the nearest motorway junction, so fuel costs add up.” “As far as wholesalers are concerned, we’re in a black hole,” says Jo Celerier. “We’re not in Scotland and most wholesalers who cover England won’t deliver to this area. If they do, the cost of carriage is prohibitive. We’re desperate for some good quality yoghurts, for example, but the only wholesalers willing to supply them also supply the supermarkets.” This situation may improve as

distributors such as The Cress Co and Cotswold Fayre, once seen as regional operators, look to gain a national presence. “Choice can only be a good thing, ensuring customer service levels stay high and constantly challenging the supply chains to look for improvements,” says Duncan Hider – one of the few wholesalers currently delivering to remote areas such as rural Northumberland. While the UK economy as a whole is back in growth, retailers in the north are under no illusions that green shoots may be slower to surface here. “Since Christmas we’ve seen an upturn in trade, but I think our recovery will be slower than in the south,” says Brocksbushes’s Caroline Dickinson. Bettina Bell, retail director of Lewis & Cooper – the ‘Fortnum & Mason of the north’ which operates stores in North Allerton, North Yorkshire and Yarm, Stocktonon-Tees – also reports signs of a gradual recovery, saying: “Sales are improving slowly and basket spend has started to increase again.” A warm spell over Easter has helped boost trade so far this year, particularly at outlets relying heavily on tourism, such as Chatsworth Farm Shop and Cartmel Village Shop. At Cartmel, which has been put on the map by Simon Rogan’s restaurant, Jo Fells says: “This year tourist trade has been busy – we had a very big Easter weekend, helped by the weather.” Producers and retailers in Yorkshire have great expectations

for the Tour De France, which passes through Yorkshire on July 5-6 and promises to bring financial benefits to towns such as Harrogate, Ripon, York and Skipton. “A lot of people are riding the course already and I think we’ll be inundated – all the B&Bs and hotels are booked up,” says Bettina Bell. But all this optimism is tempered with the realisation that for many, business hasn’t returned to how it was prior to the recession. Celerier has just completed her end-of-year accounts for Blagdon Farm Shop and says they’ve missed their 2008 turnover by a couple of thousand pounds, which means they have almost returned to prerecession levels. It’s a step in the right direction, but it will take more to restore retailer and consumer confidence. “I don’t feel trade as is predictable as it was,” says Celerier. “We never used to have the fluctuations we now do. My gut feeling is that money is still tight” Blagdon, she says, has just advertised for a sales assistant and received 320 applications. “That’s a sign of the times.”

❛

The North West is not being championed enough -– it loses out in terms of marketing Maria Whitehead

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Vol.15 Issue 5 · June 2014

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June 2014 路 Vol.15 Issue 5

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2013

cheesewire Unsung heroes Hidden gems from British producers

news & views from the cheese counter

Northern Irish artisans strike rich vein with blues By MICHAEL LANE

Anster In a nutshell: Named after the nearby fishing village of Anstruther in Fife (which locals call Anster), this relative newcomer is a Cheshire-style cheese made by the St. Andrews Farmhouse Cheese Company with raw milk and traditional rennet. The 13kg cheeses have a natural grey rind (no bandages or butter) and are matured for three months. Flavour and texture: Similar to Cheshire or Wensleydale, but with its own unique character – a crumbly, open texture and fresh, milky flavour with a lemony finish. History: Jane Stewart started making the cheese six years ago, using raw milk from her husband Robert’s herd of Holstein Friesians. The move into cheese-making was driven by low milk prices, prompting Stewart to take a cheese-making course at Reading University and train with Leon Downey in Wales. “We weren't getting enough for our milk and we both love cheese,” she says.

While Northern Ireland’s largest speciality cheese-maker Fivemiletown Creamery is enduring the toughest of times (see page 6), some of the country’s fledgling producers are enjoying export success with their blue cheeses. Barely two months since launching, a new raw milk blue called Young Buck has already gained listings in English and Irish delis while the more established soft Kearney Blue has developed a retail pack for sales across the British Isles. Dublin institutions Fallon & Byrne and Sheridan’s Cheesemongers have both listed Young Buck, which was developed in the style of Stichelton by Co Down cheese-maker Mike Thomson at his company Mike’s Fancy Cheese. The unpasteurised cheese, which only went on sale in March, has also been listed in England by The Cheeseboard in Greenwich, South London, and Falmouth’s Courtyard Deli. Meanwhile, the artisan producer behind Kearney Blue, Paul McClean, has developed a 225g tub (RRP £6) version of his cheese in a cardboard sleeve as he targets further sales growth in the UK and Ireland. The new format will be distributed by West London-based Woods Foodservice. “I saw an opportunity to create a retail option that cheese lovers

Mike’s Fancy Cheese’s new Young Buck (left) has listings in England and Ireland while the established Kearney Blue (above) has developed retail packaging

could pick up easily in a deli or other retail outlet,” said McClean of the cheese, which was originally introduced in 2010 in 500g rounds for deli counters and is credited as one of the country’s first artisan blues. “Discussions with leading delis in Northern Ireland indicated an opportunity to develop a convenient format for hampers and gift boxes,” he added. “Kearney Blue is now the only Northern Irish cheese that’s an ideal fit for hampers.” Mike Thomson said he had been amazed at the reception given to Young Buck, whose recipe was inspired by his time working with

MELTON MARVEL: Now in its fourth year, The Artisan Cheese Fair in Melton Mowbray pulled in more than 8,200 visitors over two days during the May Bank Holiday weekend. More than 50 artisan cheesemakers from across the UK were displaying their wares. In total, visitors were able to sample and buy more than 200 cheeses from Scotland, Wales, Cornwall and Norfolk. Among the producers attending were Mrs Kirkham’s Lancashire, the Leicestershire Handmade Cheese Co with its Sparkenhoe Red Leicester, Stilton-maker Colston Bassett and Wiltshire’s Loosehanger Farmhouse Cheese. Organiser Matthew O’Callaghan said the event was geared up to help showcase British cheese-makers. “The fact that so many people, both locally and from other parts of the country – have visited the Artisan Cheese Fair this year, is both humbling and amazing,” he said.

The latest addition to Brindisa’s roster of Spanish specialities is a ewes’ milk cheese from Castilla y Leon in the country’s north west. Campos Goticos is made in the municipality of Villerias de Campos using unpasteurised milk from the Churra one of Spain’s oldest sheep breeds, which grazes on wild herbs in the area’s dry landscape. Brindisa said the cheese, which comes in two ages, shares some characteristics with Manchego but offers “something wholly distinctive”. The semicurado version is matured for 2-4 months and is ivory in colour with a giving texture and a subtle flavour of “grasses and nuts, with hints of lanolin”. The straw-coloured curado is described as rich and buttery with savoury depth, “balanced by a little acidity and herbaceous notes”.

www.artisancheesefair.co.uk

www.brindisa.com

Why should I stock it?: Crumbly cheeses are not normally associated with Scotland, so this would be interesting to compare and contrast with classic English territorials such as Wensleydale, Cheshire and Lancashire.

Where to buy: Wholesalers include Clarks Foods, IJ Mellis and Carron Lodge. FFD features a different ‘unsung hero’ from Specialist Cheesemakers’ Association members each month. To get involved, contact: patrick.mcguigan@finefoodworld.co.uk

www.mfcheese.com www.twitter.com/kearneycheeseco

Brindisa brings in Campos Goticos

Cheese care: Supplied whole or in vacuum-packed quarters or eighths which have a shelf life of two months. The cheese’s open texture means it is prone to blueing if stored too close to blue cheeses.

Perfect partners: Stewart recommends apple jelly, a sweet oatcake and glass of cider.

Joe Schneider at Stichelton while studying at the School of Artisan Food, as well as a stint at Belfast Deli Arcadia. “Feedback from top chefs in particular has been immensely encouraging,” he said “Young Buck is the only blue cheese of its type in Northern Ireland and the outcome of research over many years including time spent learning the art of cheese making in Britain.” Thomson set up Mike’s Fancy Cheese by raising £80,000 worth of investment through crowdfunding website Seedrs.

Vol.15 Issue 5 · June 2014

cheesewire

Lancashire hot shot Interview

Since moving into a new dairy six years ago, the Kirkhams have doubled production of their Lancashire cheese and some say they’ve even improved its taste. But, as PATRICK McGUIGAN discovers, the move was not without its challenges.

June 2014 · Vol.15 Issue 5

www.thecourtyarddairy.co.uk

raham Kirkham can clearly remember the day when they stopped making Lancashire cheese at the tiny dairy where his mum had worked for decades and moved to a swanky new purposebuilt facility. Part of the reason why May 7 2008 burns so brightly in his mind is because the move was a huge step in an ambitious £1m project to upgrade the family’s farm and cheese-making operation. But the date is more significant because that’s when everything started to go horribly wrong. “It was a Wednesday and we went into the new dairy with the same starter culture, the same rennet, the same milk and started making cheese, but we just couldn’t get it to mature properly,” he says. “It started picking up weird flavours – pungent, sour, farmy notes. I thought I’d ruined everything. It was panic stations and I was in meltdown.” Kirkham reckons he threw away £80,000 worth of cheese in the following months as he desperately tried to work out what was going wrong. Fellow cheese-makers called and offered advice, which was generally along the lines of: “Don’t worry, it will all settle down in time.” “Several people told me afterwards that they had gone through something similar when they had moved dairies,” he says. “The room needed to be properly seasoned with cultures and bacteria. The first day we walked in, it was like an operating theatre it was so clean. What I should have done is taken buckets of whey from the old dairy and thrown it around the new room for a few weeks to get the flora and bacteria in the atmosphere started.” Thankfully, the predictions of Kirkham’s cheese-making peers turned out to be right. Slowly but surely, the cheese started to improve and the gorgeously crumbly texture and trademark buttery, tangy flavour of Mrs Kirkham’s Lancashire returned. In fact, several cheesemongers I have spoken to think the cheese tastes as good as ever, if not better. Kirkham says the improvements can be directly linked back to the problems of moving dairies. “It made us look more closely at what we do and develop a greater understanding of cheese-making,” he says. Working with Neal’s Yard Dairy’s Randolph Hodgson and fellow cheese-maker Jemima Cordle, he

Since moving to the new dairy, Kirkham has changed the recipe, creating a fluffier and more complex Lancashire

started to slow the cheese-making process down by using less starter culture – something that Sam Holden at Hafod has also been doing (as featured in April’s FFD). The natural flora and bacteria were given more time to develop in the milk and the curds worked more by hand. “Rather than using the starter cultures’ acidity to force the moisture out, you’ve got to cut the curd, stack it, break it – look at ways of drying the curd with your hands. That way you trap more caseins and proteins in your solids so you get really stretchy, bouncy curd and all those minerally, milky flavours.” Kirkham’s used to add 4 litres of bulk starter to a 1,800 litre batch of raw milk. Today it uses just 300ml in 2,300 litres of milk, resulting in a cheese that has a fluffier, lighter texture and a more complex flavour. Graham’s mum Ruth Kirkham first began making Lancashire at

Beesley Farm more than 35 years ago, after being taught how to make the cheese by her own mother. Today the farm has around 130 cows, producing about 25 of the 10kg cheeses everyday. That’s double what the company was producing before it moved in 2008. Waitrose and Booths have taken up much of the extra capacity, but Kirkham says the core customer base of delis, cheesemongers and farm shops is also taking more as quality has improved and interest in British cheese has soared. “The idea for the new dairy came after a trip to London where I saw the bright lights and got big city ideas,” he says. “Neal’s Yard took me round the places they wholesale to – fabulous shops like Selfridges, Fortnums and Paxton & Whitfield. “It gave me confidence and filled me with ambition, but it also made me realise that you have to keep

We went into the new dairy with the same ❛starter culture, rennet and milk but we couldn’t

❜

get it to mature. I thought I’d ruined everything.

your eye on the ball. The piece of cheese that’s next to yours on the counter is every bit as good, if not better. It does put pressure on you.” Export is another area the company is growing, with Neal’s Yard already supplying the cheese to Whole Foods and Zingerman’s in the US, while Kirkham is also working on a completely new cheese – a Blue Lancashire. “There’s only so much Lancashire you can make and I don’t want to flood the market because you lose what makes it special,” he says. “I’ve got a vision of a blue cheese. Part Lancashire, part Stilton. It would be light and flaky and creamy – not as heavy and solid as a Stilton, but fluffy and buttery. It’s something we’re serious about.” Unfortunately, cheese geeks getting hot under the rind reading this will have to wait a while to get a taste. Kirkham reckons it will take at least a year of trials to get the cheese right. After the tribulations of moving to the new dairy, it’s probably wise to take the next stage more slowly. www.mrskirkhams.com

14/05/2014

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Vol.15 Issue 5 · June 2014

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June 2014 · Vol.15 Issue 5

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A promotional feature on behalf of Le Gruyère AOP

Me and my cheese counter This month, we talk to Brent Wilkinson of the Cheddar Deli in Ealing, West London

t will be three years this August that former food and drink wholesaler, Brent Wilkinson opened his Cheddar Deli in an old arts and craft shop in West London. “I was attracted to the area because it still has lots of independents,” he says, “including a good butcher, baker and greengrocer. It’s a busy parade.” Brent spent several years wholesaling to the foodservice sector before venturing into retail. “I’d learnt about cheese from chefs I’d been dealing with, although I wasn’t a real ‘cheese man’ at that time. I've learnt an awful lot since,” he recalls. He needed to completely refurbish the premises so he started with a blank canvas creating what he describes as a ‘welcoming’ and ‘exciting’ shopping environment. “I prefer to be in front of the counter to chat to customers – make them feel special – give them something they don’t get in supermarkets.” His layout incorporates a 1m square chiller in the shop window for hard cheeses and a 2m counter at a right angle stretching into the heart of the shop. In the space between the two counters he designed a square ambient fitment to display cheeses during busy periods at weekends. During these busy spells, Brent can’t move from behind the counter but

is clearly seen in action through the front window. Initially, he stocked around 45 cheeses but this has grown to between 150 and 200, mainly resulting from suggestions from customers. He features an extensive mix of British, Irish and French and several from Switzerland, Spain and Italy. “I mostly meet every customer in front of the counter on weekdays,” Brent says, “when there’s just me and one assistant working. At weekends we’ll serve over 200 customers a day, so we’re up to five staff as we need to cater for people who just want to nip in and nip out but still offer something special for those that want to chat.” He’s created his ‘Cheese Express’ for those in a rush. “Each week we sell £5 ready-made cheese bag selections to make life easy for those in a hurry. This weekend we’re doing Hawes Reserve Wensleydale, Kelly’s Canterbury Goat

and Bleu des Causses” The Cheddar Deli offers anything between six and 10 cheddars. Brent’s Montgomery is currently 16 months; he matures it longer himself and plans to add a purpose-built maturation room at the back of the shop. He stocks Westcombe, Cheddar Gorge Mature and for those who prefer one made using unpasteurised milk, there’s Wookey Hole cheddar from Ford Farm. Other good sellers include Ogleshield from Jamie Montgomery, Shepherds Purse’s Buffalo Blue, Torta Gorgonzola, Munster, Tallegio and a Pecorino with truffle that last week, he sold a 2kg piece to a couple for their wedding. He always stocks the Le Crêt Gruyère AOP, not only because it’s a best-seller, but also because one couple come in every Saturday for their ‘weekly wedge’. You can’t disappoint a regular. “I’m also amazed how successful the current World Champion cheese Montagnolo has been,” he says. “Customers love it – I think it has converted a lot of non-blue cheese eaters into blue cheese.” Generally, he sells more hard than soft, particularly Le Gruyère AOP’s Helen Daysh comments ”Brent is everything a 21st century cheese retailer needs to be. He links his customers with his cheese and the people who make it through a series of well thought out tastings and promotions, including this year’s Le Gruyère AOP instore promotion.“

in summer although he thinks the gap is closing. Brent believes that success in cheese retailing is promotion. He creates themed hampers (his most successful was the 6 Nations hamper) and the introduction of a 'click & collect' service on his website has given him at least 30 new customers this year alone. He invested in a

quality printer for promotional flyers and currently runs three sell-out cheese events a year at a local hotel featuring cheese producers and a local wine supplier. “We could fill the event in November three times over,” he says, “but it really helps spread the word that we offer great cheese and a great shopping experience. “My wife loves this business and so do I,” he says, “and we’re both optimistic for the future. Customers don’t want to hear our problems, they need 10 minutes of real fun in their lives and that’s what we offer.” Having said that, he clearly remains level-headed about his business. “Never put into any business more than you can afford to lose and you’ll stay happy,” he says.

Vol.15 Issue 5 · June 2014

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June 2014 Âˇ Vol.15 Issue 5

cut & dried

making more of british & continental charcuterie

here are two types of farmer, says Yorkshire son of the soil Jon Clarkson: those who view it as a business and those who love tilling the land for its own sake. “I always think it’s dangerous when you’re in love with farming,” he tells FFD. Clarkson and wife Charlotte kicked off their Three Little Pigs charcuterie business on their 480-acre arable farm near Beverley in 2005, when the commercial realities were painfully apparent. It was the year the couple married but also when wheat slumped to £60/tonne, well under half the current price. Jon was tempted to quit the fourth-generation tenanted farm altogether and pursue a new career. Instead, he and his solicitor wife tried a different tack, rearing freerange traditional-breed pigs for fresh meat and experimenting with the Continental-style charcuterie that has now become their mainstay. So today they still live with their children at Kiplingcotes Farm, alongside the main farmhouse that is Jon’s parents’ home, and just a few yards from Three Little Pigs’ production unit. Here they make a core range of two chorizos and two salamis that are now listed in around 150 stores, including Sourced Market and House of Bruar, and will go into Selfridges from next month. Jon continues to oversee the farm’s arable operations but all “tractor work” has been contracted out and charcuterie is taking more and more of the couple’s time, aided by the arrival of Polish butcher Piotr Moson. “I finally bit the bullet and let someone help me,” says Jon, “and now I’m not working until 3am on a Saturday night stuffing salamis any more.” After building sales via farmers’ markets and regional delis and farm shops, the Clarksons gained distribution in summer 2013 with Hider, based in nearby Hull. It followed their first Great Taste award successes in 2012: a one-star for their dry-cured bacon and two-stars for their brace of chorizos.“Winning those awards was when it really took off,” says Charlotte. “It projected us on the national arena, and we got enquiries from shops that would never have looked at us before.” It also helped them make the difficult decision to withdraw from fresh meat. “That upset a lot of people,” Charlotte admits, “but it was hard to do the two alongside each other.” Hider was soon taking everything the Clarksons could produce, and

Charlotte and Jon Clarkson on the family farm in East Yorkshire. Their four-strong core range of air-dried sausages is now listed in more than 150 stores throughout Great Britain.

Pigs might fly

Interview A slump in wheat prices pushed Yorkshire farmers Jon and Charlotte Clarkson

to diversify into rare-breed charcuterie. Now, after a year with distributor Hider, their Three Little Pigs brand is really taking off. MICK WHITWORTH reports. since last summer the couple have twice doubled the capacity of their production unit – a cluster of converted 20ft refrigerated trailers. Charlotte says she has been slightly “embarrassed” by this functional and not very rustic-looking set-up – but she’s a lot less embarrassed since Three Little Pigs passed its first SALSA hygiene inspection with flying colours. “The auditor was impressed and said we could get BRC accreditation if we wanted to,” she says, referring to the tougher British Retail Consortium scheme that is standard for supplying larger retailers. Three Little Pigs salamis and chorizos are sold ambient, with a six month shelf life, in 200g packs. They are air-dried for the best part of a month to reduce the water activity level – a key food safety measure– and allow more flavour to develop. Squeeze a Three Little Pigs salami, says Charlotte, and you’ll find it’s

quite firm. “There are people drying salamis this size for 10 days, whereas we dry for more like four weeks. We aim for a water activity level of 0.820.84, which is very low. Italian salamis are more like 0.88 and if you do the ‘squeeze test’ in supermarkets, some are probably higher. But you don’t get the flavour with shorter drying times.” Food safety has been high on the agenda from day one, and Jon says he finds it “scary” when new producers pop up who have only just completed a short course in charcuterie-making. “For me, scientific knowledge is the most important thing. We’ve done an enormous amount of testing and I’ve read an awful lot, too – not just ‘how to make chorizo’, but academic papers on things like the genetics of starter cultures.” This is despite the charcuterie business starting “almost by accident”. “We got a Berkshire

sow as a wedding present from a neighbour,” says Charlotte, “and about the same time bought three little pigs as weaners, just because we wanted meat for ourselves.” Jon continues: “When the first pig carcass landed on the kitchen table, we had no real idea how to butcher it. But we made the usual pork sausages, and we also made salami and chorizo.” When he sampled one of The Real Boar Company’s salamis at a London market and found it similar to his own efforts, Jon realised he and Charlotte were on to something, and the pair decided to “go for it”. With Hider’s help, they have increased their retail client base fivefold in the past year. “We have huge ambitions now,” says Charlotte. “This started as a part-time business, but it’s really starting to drive itself forward.” www.threelittlepigschorizo.co.uk

Vol.15 Issue 5 · June 2014

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June 2014 · Vol.15 Issue 5

SHOW GUIDE

The very best local, regional, national and international producers and suppliers all under one roof

hire s k r Yo vent E tre Cen

3 22-2 e n Ju

ur Harrogate show is always a useful barometer when gauging the health of speciality food and, with more than 150 exhibitors – including 80 suppliers exhibiting for the first time this year – it seems our industry is in fine fettle. It’s good news for visitors, too. Even if you’ve been previously, you won’t have seen half of what’s on offer before. As well as the numerous buying opportunities, retailers can get ahead by signing up for the Cracking Christmas seminar on Monday June 23, and there’s also a selection of free sessions in the Fine Food Live theatre, including the ever-popular Feed the Dragon on both days. For the first time in a decade, the Guild is bringing Great Taste to the show. The BBC’s Nigel Barden will be hosting sessions on both days allowing you to witness the judging process first hand. The Guild’s ongoing mission to promote British charcuterie returns to Harrogate for a second year with a tutored tasting open to visitors and a seminar drawing the country’s top producers together. We’re also delighted to be to working with Deliciouslyorkshire, who will be staging a ‘meet the buyer’ event in the neighbouring hall. All of the team at the Guild look forward to seeing you at the show. John Farrand, MD, Guild of Fine Food

FINE FOOD LIVE CHARCUTERIE TASTING CRACKING CHRISTMAS MEET THE PRODUCER FEED THE DRAGON GREAT TASTE JUDGING Join the Twitter conversation about the show, use #hazzer

harrogate speciality food show Great Taste is back up north For the first time in 10 years, the Guild of Fine Food will be staging Great Taste judging at the Harrogate Speciality Food Show. Visitors to the show will be able to watch judging take place across both days of the show in the adjacent Hall 1. Over the course of four sessions, judges will tackle more than 180 food and drink items, awarding one, two or three stars if the product merits it. The BBC’s Nigel Barden will be on hand to keep onlookers up to speed while the judges in attendance will include buyers from Harrods and Booths as well as Lea Harris from the first series of The Great British BakeOff. “Visitors to the show will be able to see just how much work goes into judging the products and how our judges work in teams to blindtaste each entry,” said Guild MD John Farrand. www.greattasteawards.co.uk

Christmas in June? It’s time to get ahead

Deliciouslyorkshire at the Harrogate Speciality Food Show The Yorkshire food group will be staging a ‘meet the buyer’ event at this year’s show in the neighbouring Hall 1. These tabletop tasting sessions can be accessed via the main show in Hall 2 and will feature a number of the county’s producers and service providers: Acorn Dairy www.acorndairy.co.uk

The Guild will again be staging a one-day Cracking Christmas seminar, alongside the main show, designed to help retailers get it right in December. Charlie Turnbull, of Turnbulls Deli, and Gonalston Farm Shop owner Georgie Mason have tackled more than 20 Christmases between them. They will guide attendees through a number of topics including margin increases, wastage management, cash flow control and how to pick the right stock. This event costs £45+VAT per person. And as it takes place in Hall 2 of the Yorkshire Event Centre

from 10:30am until 2:30pm, there is still time for delegates to explore the show afterwards. To enrol call 01747 825200 or email tortie. farrand@finefoodworld.co.uk

Brand Yorkshire www.brandyorkshire.com

Burtree Puddings www.burtreepuddings.co.uk

The Premium Snack Company www.chaucerfoods.com

Dottie Biscuit www.dottiebiscuit.co.uk

GT Produce www.gilbertthompson.co.uk

Festive experts: Charlie Turnbull (left) and Georgie Mason (right) have a wealth of experience in cracking Christmas

Jollyum www.jollyum.com

Label Media www.labelmedia.co.uk

Lottie Shaw's www.lottieshaws. co.uk

Getting to Harrogate, HG2 8QZ Using sat nav? The Yorkshire Event Centre’s postcode is HG2 8QZ. From the south Turn off the A1 at Wetherby and follow signs for Harrogate (A661). Go straight across the roundabout and turn left at the trafﬁc lights at Sainsbury’s into Railway Road and follow signs for the G YEC (Yorkshire OPENINS Showground). ME

From the north or east Turn off the A1 onto the A59 York/ Knaresborough road in the direction of Knaresborough. At the first roundabout take the A658 Bradford/Harrogate exit, straight across the second roundabout and turn right and at the third roundabout onto A661. Turn left at the traffic lights at Sainsbury’s into Railway Road and follow the signs for the YEC.

From Leeds on the A61, Bradford or Leeds/Bradford airport on the A658 At the first roundabout follow signs for York/A1 along the bypass on the A658. At the second roundabout take the A661 Harrogate exit and turn left at the traffic lights at Sainsbury’s into Railway Road and follow signs for the Yorkshire Event Centre.

www.marinerscoffeemerchants. co.uk

Mr Scratching www.mrscratchings.co.uk

Porcus www.porcus.co.uk

Premcrest www.premcrest.co.uk

Proper Nutty www.propernutty.co.uk

Puckett's Pickles

TI 22 Y JUNE D SUN Am-4pm A61 RIPON 11a 23 NE U J AY MOND am-4pm 0 3 A59 . 9 SKIPTON

Organiser Guild of Fine Food www.finefoodworld.co.uk

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A1 (M) NORTH

KNARESBOROUGH

Savvy A59 YORK

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Shepherds Purse www.shepherdspurse.co.uk

A658 RAILWAY STN

Sutton Spring www.suttonspring.co.uk

A661

The Serious Sweet Co

YORKSHIRE EVENT CENTRE

www.ultimateenglish.co.uk

Treboom Brewery

A61

Show personnel Show director: John Farrand Show manager: Sally Coley Marketing: Tortie Farrand Sales executives: Becky Stacey, Ruth Debnam Fine Food Live: John Farrand

Mariners Coffee Merchants

HARROGATE

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Verner Wheelock Associates www.vwa.co.uk

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York Cocoa House www.yorkcocoahouse.co.uk

June 2014 · Vol.15 Issue 5

easy Utterly delicious, ith w ng ti rs to use and bu urs, vo fla y fresh and zing d an t ee sw a range of r fo gs in er savour y off e im lt ea ever y m – just add food!

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Visit Bizerba on Stand 9 for an open exchange of ideas about the up-to-the-minute challenges and innovations in the retail sector. Our main focuses, which together sum up what really matters in today’s world of retail; Open Technology, Shopper Experience, Energy Efficiency and Process Improvement. Vol.15 Issue 5 · June 2014

Sri Tea – high quality loose leaf tea & accessories All of our teas are made without any pesticides or insecticides, and with 100% natural flavourings. Each tea has been carefully selected to provide unique health benefits as well as great taste.

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June 2014 · Vol.15 Issue 5

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harrogate speciality food show

finefoodlive! SUNDAY 22 JUNE 11.30-12.30

WASTE NOT, WANT NOT Stephanie Moon

Consultant chef and TV cook Stephanie Moon helps you showcase your deli produce and turn short-dated cheeses and meats into cash with a range of inspirational dishes, tasting platters and tapas-style nibbles.

13.00-14.00

TASTING SESSION: BRITISH & CONTINENTAL CHARCUTERIE Hosted by Mick Whitworth

Enjoy free tastings of a wide range of fabulous British & Continental air-dried meats, cured sausages, patés and more and learn how to sell them effectively by chatting with producers and specialist distributors. This session is part of an industrysponsored campaign, led by Fine Food Digest and the Guild of Fine Food, to capitalise on consumer interest in artisan charcuterie.

14.30-15.30

FEED THE DRAGON Hosted by John Farrand

Always a highlight of Harrogate Speciality Food Show, Feed the Dragon sees us pit the bravest of our exhibitors against a Dragon’s Den-style panel of top food buyers. Sunday’s Dragons include buyers from Hider Foods, Fodder Farm Shop, Proudfoot Supermarkets and Castle Howard Farm Shop, as well as TV cook Stephanie Moon.

11.00-12.00

WHAT MAKES A VIRGIN EXTRAVIRGIN? Natalie Wheen, Avlaki

After 15-plus years making oil at Avlaki, Natalie Wheen shares what she knows about the benefits and qualities of a good olive oil, how to choose one and how to avoid the doubtful bottles.The proof will be in the tasting. Natalie will bring samples from across the range to illustrate.

12.30-13.30

PASS ON THE PORT Nigel Barden & John Farrand

BBC food and drink broadcaster Nigel Barden and the Guild of Fine Food’s John Farrand will be challenging the oldest cheese and booze pairing there is. Without a glass of port in sight, they’ll be demonstrating how retailers can upsell unusual wines, beers, ciders and spirits as well as premium soft drinks when matched with the favourites from your cheese counter. There will be cheese and booze for all!

14.00-15.00

FEED THE DRAGON Hosted by John Farrand

Join us for the second of our popular Dragon’s Den-style sessions, as more brave exhibitors pitch their products to a hard-bitten team of top food buyers. Monday’s Dragons are buyers from Harrods, Selfridges, Whole Foods Market, Keelham Farm Shop and Booths, along with BBC food & drink broadcaster Nigel Barden.

MONDAY 23 JUNE

* Programme subject to change. Correct at time of going to press.

Redeem these offers at the show The Gorgeous Food Company

www.gorgeousfoodcompany.co.uk

Stand 30 10% off any order placed at the Show plus free delivery on all orders over £150.

Keen Nut Butter www.keennutbutter.com

Stand 21 15% off orders placed at the Show for Keen Nut Butter Entry Packs (36 jars).

Sarapino Foods Ltd

www.brit-philenterpriseltd.com

Stand 44 10% off orders placed at the Show.

Simply Cocoa www.simplycocoa.com

Stand 13 10% off all orders over £250 placed at the Show.

Vol.15 Issue 5 · June 2014

harrogate speciality food show

What’s on show for 2014 02I 76 6 Place Haute 83460 Taradeau France www.laresidence38.com La Residence is a French restaurant but also offers a typical French speciality called Gibassier. Eaten with coffee at breakfast, this traditional Provençal bread is made with a dough similar to a brioche, rich with eggs and butter, and flavored with orange flower water, anise seed, and candied orange peel. It is brushed with melted butter and coated in granulated sugar while still warm from the oven. Alex Dalgetty & Sons 21 Island Street, Galashiels, Selkirkshire TD1 1NZ 01896 752508 www.alex-dalgetty.co.uk

Appetitus 154 Unit 9 The Bell Centre, Newton Road, Crawley, West Sussex RH10 9FZ 01293 592765 www.hebehampers.co.uk Arancia Juicing 39 Unit 7 Ryefield Court, Ryefield Way, Silsden, KeighleyBD20 0EF 01535 655041 www.aranciajuicing.com West Yorkshire-based Arancia Juicing is a main UK distributor for Zumex juicers, suitable for hotels, restaurants, bars, farm shops, delis, cafés and garden centres. As well as offering servicing, spare parts and repairs, the company also stocks parts for Zummo juice machines and is a distributor for Robot Coupe, Blendtec, VitaMix, ProBlend and Santos. Atkins & Potts 121 Studland Estate, Ball Hill, Newbury RG20 0PW 01635 254 249 www.atkinsandpotts.co.uk Award winning Atkins & Potts makes a wide range of gourmet products – including sauces, dressings, condiments and soups – at its HQ in the British countryside. All of its products are “full to the brim with exciting flavours and textures” and made by a team of artisan cooks. Avlaki Superb Organic Olive Oils 99 11 Spencer Park, Wandsworth, London SW18 2SX 020 8874 8239 www.oliveoilavlaki.com Based on the Greek island of Lesvos, Avlaki produces two gourmet ‘finishing’ oils from two different terroirs – Agatheri Groves and Avlaki Groves – as well as a

June 2014 · Vol.15 Issue 5

Lesvos Groves general purpose olive oil, launched this year. Its oils are bottled, unfiltered and unadulterated, immediately after milling the olives, for a fresher tasting oil. Bird & Wild / Artisan Food Club 25 18 Station Road, Ashley Cross, Poole, Dorset BH14 8UB 01202 862424 www.littleredroaster.co.uk Dorset-based Bird & Wild is the UK’s first brand of organic and ‘bird friendly’ certified coffees. It sources and roasts coffee grown under natural shade on forest farms, allowing the beans to ripen more slowly while protecting vital forest habitats for migrating birds and wildlife. All coffee is 100% Arabica and organic. Bizerba UK 9 2-4 Erica Road, Stacey Bushes, Milton Keynes, Buckinghamshire MK12 6HS 01908 682756 www.bizerba.co.uk The UK arm of German professional system supplier Bizerba has a portfolio spanning electronic retail scales and system cash registers, communication software, merchandise information systems and price labellers, as well as slicing and meat processing devices. Bonnie Yau’s Food Products 95 28 Westwater Crescent, Hampton Vale, Peterborough, Lincolnshire PE7 8LT 01733 240169 www.bonnieyau.co.uk There are six Oriental sauces in the Yau’s range: Zingy Zum, Aromatic Cantonese, Intense Black Bean, Fragrant Sweet & Sour, Flaming Szechuan and Firecracker Kung Po. Gluten-free and containing no monosodium glutamate, the sauces can be used for cooking, dipping, dressing and marinating. Bramley & Gage 38 C6 Ashville Park, Shorr Way, Thornbury, Bristol BS35 3UU 01454 418046 www.bramleyandgage.co.uk Artisan distillers for 25 years in the West country, Bramley and Gage make a range of fruit liqueurs as well as Six O’clock Gin and Six O’clock Tonic. It says its products will appeal to gin aficionados and those that seek products with heritage and traceability.

Brysons of Keswick 147 38-42 Main Street, Keswick, Cumbria CA12 5JD 01768 772257 www.brysonsofkeswick.co.uk Bryson’s Craft Bakery has been baking fresh bread and cakes from the same site in the heart of the Lake District since 1947. Using only the best local ingredients with no artificial preservatives, the bakery has five shops and tearooms in the area as well as wide range of wholesale customers across Cumbria and beyond. Caffè Vero 52 Unit 22 Colwick Business Park, Private Road N2, Colwick, Nottinghamshire NG4 2JR 0115 987 3343 www.caffevero.co.uk Traditional Italian coffee roaster Caffè Vero supplies a range of coffee bean blends, hot chocolate, sugar and speciality teas. It installs and maintains a variety of coffee machinery and is a UK distributor of Loison panettone, speciality cakes and biscuits. Campbell’s Fudge 51 Hawkshaw Farm, Tweedsmuir, Biggar, Lanarkshire ML12 6QS 01899 880320 www.campbellsfudge.co.uk Campbell’s Fudge is an artisan producer of award-winning Scottish crumbly fudge tablet, using a guarded family recipe that dates back over 100 years. Its 12 gluten-free flavours are made with natural extracts, spring water and whiskies. Casa Espresso 70 U5 Briar Rhydding House, Otley Road, Bradford BD17 7JW 01274 595841 www.casaespresso.co.uk With over 15 years experience, Casa Espresso is the original importer and distributor of the UK Barista Championship’s chosen espresso machines, Sanremo. It also supplies award-winning coffees across Yorkshire and surrounding areas as well as free barista training for customers. Chrystal’s Shortbread 137 8 Paterson Drive, Helensburgh, Argyll & Bute, Scotland G83 0TL 07799 493 545 www.chrystalsshortbread.co.uk Cobbs Cakes 91 Cobbs Office, The White House, Drumnadrochit, Inverness IV63 6TU 07742 164141 www.cobbs.info Cobbs Cakes are hand-made in the Highlands of Scotland by Sheena Lloyd and her team. All products are made

following traditional family recipes and do not contain any artificial ingredients, hydrogenated fats or oils: “Just like your Granny used to make”. Coffee Care (NC) 85 Millfields Hall, Coach Street, Skipton, North Yorkshire BD23 1LQ 01756 794811 www.coffeecare.co.uk Founded over 30 years ago, Coffee Care sources a range of speciality grade, high-grown coffees as well as limited edition micro-lot, ethical and seasonal coffees, all available as beans or ground in any pack size required. Coffee Care also supplies a full range of equipment, barista training and technical support. Speciality teas, syrups, and hot-chocolates are also available. Coole Swan / The Scion Spirits Company 12 Tates Town, Navan, Co Meath, Ireland 00353 469060111 www.cooleswan.com Coole Swan is a premium, all-natural Irish Cream liqueur made in Ireland using a “unique” blend of single malt Irish whiskey, Belgian white chocolate and Irish dairy cream. Coopers Coffee 174 11 and 12 Linsit Court, Off Colliers Way, Clayton West, Huddersfield, West Yorkshire HD8 9WL 01484 431450 www.cooperscoffee.co.uk Coopers is “passionate” about all things coffee, whether it is bringing coffee blends to the market or supplying espresso machines from Nuova Simonelli and Dalla Corte. The company also works in partnership with customers to offer barista training, market insight and category management. Corleggy Cheeses 136 Corleggy, Belturbet, Cavan, Co Cavan, Ireland 00 353 49 9522930 www.corleggycheeses.com Cotswold Fayre 134 River Barn, 14 Tessa Road, Reading, Berkshire RG1 8HH 08456 121201 www.cotswold-fayre.co.uk Distributor Cotswold Fayre supplies fine food to independent retailers. It carries both British products and those from further afield, and works hard to make sure they are easily ordered and delivered to stores. Cryer & Stott Cheesemongers 24 20-24 Station Road, Allerton-Bywater, West Yorkshire WF10 2BP 01977 511 022 www.cryerandstott.co.uk

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Vol.15 Issue 5 路 June 2014

harrogate speciality food show Damson Tree 98 Holme House, Kirby, Thirsk, North Yorkshire YO7 2JQ 08455 198328 www.damsontreeshop.co.uk Herefordshire damsons are steeped for more than a year to make this liqueur, which is described as “intense, smooth, not overly sweet but full of character”.

Dee Spice 173 16 Windsor Lane, Knaresborough, North Yorkshire HG5 8DX 01423 545505 www.deespice.com Eboni ac Eifori 54 43 High Street, Pwllheli, Gwynedd, Wales LL53 5RT 01758 614866 www.eboniaceifori.co.uk Eboni ac Eifori is an award-winning fudge and toffee manufacturer based in Pwllheli, North Wales. It will be showcasing its range of seven fudge flavours, two brittle nut flavours and five toffee and fudge gift packs, as well as sauces and its new Matt and Ben’s fudge. Exquisite Handmade Cakes 35 Unit C Cardigan Works, Lennox Road, Leeds, West Yorkshire LS4 2BL 0113 289 0283 www.exquisitehandmadecakes. co.uk Exquisite Handmade Cakes is a Yorkshire based production bakery specialising in both traditional and innovative products. Its ever-growing range includes whole cakes, traybakes, loaf cakes and wrapped products, all hand-made to order. It supplies a range of customers, from high-end hotels and coffee shops to healthcare and school environments. Field-Fare (Agra Freeze Ltd.) 127 Black Robins Farm, Grants Lane, Edenbridge, Kent TN8 6QP 01732 864344 www.field-fare.com Field Fare supplies frozen foods to more than 400 farm shops, garden centres, food halls, butchers and delicatessens across the UK. Its range includes loose fruits and vegetables, bakery, fish and a new line-up of ready meals, developed by former M&S chefs. Fior Fruit Merchants 123 Monimail House, Monimail, Nr Cupar, Fife KY15 7RJ 01738 622 851 www.fifefm.co.uk Fior Fruit Merchants’ range includes pure fruit juices, pressés and traditional lemonades. It does not use any artificial

June 2014 · Vol.15 Issue 5

Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB 01747 825 200 www.finefoodworld.co.uk Formed in 1995, the Guild of Fine Food Fudgerrific 172 is the trade association for anyone 890B New Hey Road, Outlane, making or selling top quality local, Huddersfield, West Yorkshire HD3 regional or speciality food and drink. 3FE As well as providing a wide range of 01422 371415 services to its 1,300+ members, the www.fudgerrific.co.uk Guild also runs professionally Less than 12 months old, this accredited training programmes, Huddersfield producer has a range of organises Great Taste and the World handmade fudge that includes rhubarb Cheese Awards, and publishes Fine and rhubarb & ginger varieties, inspired Food Digest. by Yorkshire’s famous rhubarb triangle. It sources honey and dairy products locally and makes all of its products by hand. additives or preservatives in any of these soft drinks, which it says are ideal for farm shop cafés, high-end restaurants and independent retailers.

Galore! Foods 14 29 Shrigley Road, Bollington, Cheshire SK10 5RD 01625 624804 www.galorefoods.co.uk Based in Cheshire, Galore was started four years ago by Claire Plover and has already won 15 awards for its seasonal preserves. The range is adapted throughout the year and limited editions are introduced as the seasons come and go.

Harjinder’s Kitchen 5 268 Withington Road, Chorlton Cum Hardy, Manchester M21 0XZ 0161 7180796 www.harjinderskitchen.com Manchester-based Harjinder’s Kitchen produces a Tarka Masala kit that allows home cooks to produce 12 different Goch and Company 32 authentic Punjabi dishes in their own 9 Ffordd Ifor, Penycae, Wrexham kitchens. Each kit contains a base, LL14 2NW spices and blends, which are original to 01978 842981 only Harjinder’s family, and will create a www.gochcompany.com meal for up to eight people. Goch & Company produce artisan chilli sauces, which are a fusion of traditional Hider Food Import 169 and authentic tastes of Africa. All of its Wiltshire Road, Hull, East Yorkshire sauces are gluten-free and suitable for HU4 6PA vegetarians, and free from artificial 01482 561137 preservatives and additives. They can www.hiderfoods.co.uk be used as dips, marinades or With a range of more than 3,500 condiments. products, Hider Foods is the UK’s largest distributor and wholesaler of Gordon Rhodes 8 speciality, ambient foods to the Dalesman House, Chase Way, independent retail sector. For nearly 50 Bradford, West Yorkshire BD5 8HW years, it has supplied farm shops, 01274 758007 delicatessens, garden centres and food www.gordonrhodes.co.uk halls. Its range features more than Gordon Rhodes’ award-winning Jolly 3,500 products Fine Stuffings, Gourmet Sauce Mixes and Gourmet Coaters can be used to create an array of versatile meal ideas for meat, fish and vegetarian dishes. Gran Stead’s Ginger 27 Unit 1 Mile Oak Farm, Portslade, East Sussex BN41 2RF 01273 231152 www.gransteadsginger.co.uk Award-winning Gran Stead’s Ginger Co creates soft drinks inspired by a 150-year-old recipe for what is now its Mellow Ginger. Handmade in Sussex by Chris and Rosemary Knox, the collection of five drinks includes new Blackcurrant with Zing, Lemonade with Zing, Fiery Ginger and Traditional Lemonade. All the drinks are free from artificial preservatives, flavourings and sweeteners.

Hill Valley Foods 58 17 The Sidings Business Park, Whalley, Clitheroe, Lancashire BB7 9SE 01254 823815 www.hillvalleyfoods.com O F F I C I A L LY An independent family-owned business, Hill Valley is a wholesale distributor of fine food and drink throughout Cumbria, Lancashire, Cheshire, Greater Manchester and North Yorkshire supplying biscuits, 140 cakes & preserves, soft drinks and other artisan foods.

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Hodmedod 157 Holly Farm, Common Road, Bressingham, Diss, Norfolk IP22 2BG 020 3239 8568 www.hodmedods.co.uk Hodmedod works closely with British farms to source beans, peas and grains to produce a range of wholesome ingredients and foods, particularly lesser-known varieties and new crops. Its range of British-grown grains and pulses includes white quinoa, split and whole fava beans, and a range of peas (including Kabuki marrowfat, black badger, red fox and split green) as well as canned and roasted pulses. Holme Farmed Venison 151 9 First Avenue, Aviation Road, Sherburn in Elmet, Yorkshire LS25 6PD 01977 686440 www.hfv.co.uk Holme produces venison, farmed to the very highest welfare standards. Its deer are reared naturally on its own and associated parks and farm. They graze on grass pastures to guarantee a “beautifully flavoured”, lean and tender red meat. Customers include major retailers, hotels, gastro-pubs, fine dining restaurants, farm shops and delicatessens. Howdah 49 Unit 39 & 40, Devonshire Road, Walken, Worsley, Manchester M28 3PT 01204 709333 www.howdah.co HR4UK 3 6-8 The Edwards Centre, The Horsefair, Hinckley, Leicestershire LE10 0AN 01455 444219 www.hr4uk.com Human resources specialist HR4UK will be sharing the latest and most effective way to protect your business against fines and legal costs in employment. It will also be advising on workplace pensions. The firm offers a range of services that are free to all Guild of Fine Food members. Hydropac 88 Unit 1 Network 4, Lincoln Road, High Wycombe, Bucks HP12 3RF 01494 530182 www.hydropac.co.uk Hydropac is a UK manufacturer of insulated boxes, envelopes and carrier bags, along with the ice sheets for distributing perishable food by mail order at the correct temperature. Its products are completely recyclable, fully printable and supplied flat-packed to save on storage space. All products are food safe and exceed the current legislation for the distribution of mail order food. Imoon Lighting 111 Suite 5, Parflo Business Centre, Huxley Street, Altrincham, Cheshire WA14 5EL 0161 710 3170 www.imoon.co.uk 22/02/2014 18:30

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Vol.15 Issue 5 · June 2014

An amazing African traditional, all-purpose chilli sauce made from quality fresh ingredients for natural goodness. Goch sauces are an explosion of flavours and heat that is additively refreshing with a taste that really stands out! Delicious as dip, spread, added to soups, salads and any cooking – steam, roast, fry, BBQ, marinade and much more. Gluten free; Suitable for vegetarians; No artificial additives and preservatives; No added sugar; Made to the highest quality. 01978 842981 gochcompany@gmail.com www.gochandcompany.com

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June 2014 · Vol.15 Issue 5

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TRADITIONAL DELICIOUS BAGELS MADE ON THE EAST COAST OF AMERICA, A FAVOURITE ACROSS NEW YORK AND NOW AVAILABLE IN THE UK Please contact us on 01482 638535 or email: info@kompleatsolutions.co.uk | www.kompleatsolutions.co.uk

harrogate speciality food show Inc Dot Business Print Solutions 150 Seafire Close, Clifton Moor, York YO30 4UU 01904 477944 www.inc-dot.com Inc Dot Design & Print provides dedicated printing and graphic design services for businesses right across the region from our base in York. From a simple business card to a full colour glossy brochure, Inc Dot can provide a “wow factor” to aid marketing activities.

Kent Oils 41 The Coach House, Quex Park, Birchington, Kent CT7 0BH 01843 841119 www.quexpark.co.uk / www. kentcrisps.com Kent Oils’ rapeseed is grown, cold pressed, filtered and bottled on the company’s own farm in Kent and was awarded two stars in last year’s Great Taste. As well as the original flavour, it is also available in blends of garlic & herb, lemon and jalapeno chilli pepper.

Indie Ices 94 30 Ayresome Avenue, Roundhay, Leeds, Yorkshire LS8 1BE 01132 888127 www.indie-ices.co.uk Indie Ices is a Yorkshire-based ice cream and drink manufacturer specialising in handmade kulfi and lassi with flavours inspired by India. As well as numerous Great Taste awards its products have also been endorsed by TV baker Paul Hollywood.

Konect Distribution / Charcuterie Direct / Roches Blanches 97 Rashes Farm, Selsfield Road, Turners Hill, Crawley, West Sussex RH10 4PR 0800 0435 385 www.konectdistribution.co.uk Konect offers a gourmet selection of artisan cured meats from Europe aimed at the snacking retail market.

Jeeves & Jericho / The Jolly Good Tea Company / Ue Coffee Roasters North 109 1 Merrydale Road, Euroway Trading Estate, Bradford, West Yorkshire BD4 6SD 01865 883696 / 01274 651595 www.jeevesandjericho.com www uecofferoasters.com Just Desserts Yorkshire 86 Unit 1 & 2, Station Road, Shipley, Yorkshire BD18 2JL 01274 590698 www.just-desserts.co.uk Keen Nutrition 21 1 Old Mill Close, Crawfordsburn, Northern Ireland BT19 1PP 02891 852771 www.keennutbutter.com Keen Nutrition is a food producer that makes healthier versions of familiar foods. Its first range is Keen Nut Butters, which are made from almonds, hazelnuts, pecans and macadamias and any other nuts that they “can smoosh into yumminess”. Kent Crisps 40 The Coach House, Quex Park, Birchington, Kent CT7 0BH 01843 841119 www.quexpark.co.uk / www. kentcrisps.com Kent Crisps are hand-cooked, artisan, award-winning crisps produced from potatoes grown and harvested on the same farm in Kent. They are available in five delicious flavours, both 40g and 150g size and contain no artificial colours, flavours or preservatives. Customers include British Airways, Jamie Oliver, Waitrose and P&O ferries.

Labelling Solutions 71 Link House, 4 Stanley Road, Farington, Leyland, Lancashire PR25 4RH 01772 453838 www.linkpp.co.uk Lauden Chocolates 48 Unit D4, Wyther Lane Industrial Estate, Wyther Lane, Kirkstall, Leeds LS5 3AP 01132 440289 www.laudenchocolate.com Multi award-winning chocolatier Lauden supplies high-end retailers, delis, fine hotels, Michelin star restaurants and British Airways First Class. Its chocolates come both loose and boxed but the producer will also take on bespoke projects. Le Gruyère AOP 144 Lansdowne House, 112 Main Street, Hayton, Retford, Nottinghamshire DN22 9LH 01777 869757 www.gruyere.com The UK organisation representing the protected Swiss cheese Le Gruyère AOP will be on hand to inform independent retailers about the promotional opportunities open to them. Little Doone Foods 112 Unit 2, Block 1, Alva Industrial Estate, Alva FK12 5DQ 01294 833 114 / 0740 321 4 771 www.littledoone.co.uk Little Doone is a small artisan company specialising in awardwinning sweet balsamic dressings, all hand-made with natural ingredients. Made without oil, the dressings are described as “sweet, rich and beautifully mellow”.

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Little Turban 158 24 Gloucester House, Sheen Road, Richmond, Surrey TW10 5BB 07540 457 782 www.littleturban.com Little Turban is an artisan producer of ambient Indian cooking sauces with a modern day twist. Based in Richmond Upon Thames it supplies its products to independent retailers, delicatessens and farm shops up and down the country. Love at First Bake 79 22 Market Street, Builth Wells, Powys, Wales LD2 3EA 07545 095746 www.loveatfirstbake.co.uk Love at First Bake produces a range of handmade, gluten-free baked goods. Its line-up includes layer share cakes, which are available in flavours such as chocolate marshmallow and peanut butter. All flavours are also available as mini “single serve” loaf cakes and there are also ranges of sweet and savoury muffins, cookies, scones and pastries. Lymn Bank Farm Cheese Company 80A Lymn Bank Farm, Lymn Bank East, Thorpe St Peter, Lincolnshire PE24 4PJ 01754 880 312 www.postacheese.com Lymn Bank offers a range of “deliciously different” cheeses including a selection of smoked and flavoured cheeses and the recently added artisan range, featuring Skegness Blue, Skegness Gold and Lincolnshire Brie. It also produces traditional chutneys. Maison Blanc 69 3 Willen Field Road, Park Royal, London NW10 7BQ 07920 790 064 www.maisonblanc.co.uk Maison Blanc is an artisan bakery now in its 33rd year of making speciality breads, continental pastries, patisserie, cakes and desserts. The business takes pride both in the sourcing of its ingredients and in its NPD and production teams, who deliver products to a range of customers across the wholesale, foodservice and retail markets. Mallow & Marsh 120 Floor 4, Farringdon House, 105-106 Farringdon Road, London EC1R 3BU 07970 599420 www.mallowandmarsh.com Mallow & Marsh has spent hours perfecting and experimenting with its recipes to create its range of marshmallows, described as “a melt in your mouth, light as a feather, delicious experience”. Ingredients include natural raspberry and organic fairtrade vanilla extract. None of its products contain artificial additives or preservatives. MarRon Liqueurs 125 9 Broadbeck, Waddingham, Gainsborough, Lincs DN21 4TH

01673 818 478 www.marronliqueurs.co.uk Artisan producer MarRon’s range includes Chocolate Wine (in red, white, rosé and sparkling white varieties), four ciders and 30 fruit, floral and chocolate liqueurs. All of these are made to its own recipes and are available in a variety of bottle types and sizes and on a sale or return basis. Masons Yorkshire Gin 124 Ashcroft, 65 Southend, Beedale, North Yorkshire DL8 2DG 01677 427281 www.masonsyorkshiregin.com Masons Yorkshire Gin launched in 2013 with a “truly unique” premium gin, which it says is gaining a following across the country. Metro Drinks 141 The Workshop, Endlewick House, Arlington, East Sussex BN26 6RU 01323 485 602 www.metrodrinks.co.uk Metro is the producer behind Folkington’s Juices, made with provenance and sustainable sourcing at their core. Using single or nominated varieties of fruit, this juice is squeezed or pressed, rather than from concentrate, and it contains no additives. Michael Lee, Purveyor of Fine Cheeses 163 Unit 9, Lister Park, Green Lane Industrial Estate, Featherstone, West Yorkshire WF7 6FE 01977 703061 www.finecheesesltd.co.uk Middletown Hill 56 Littleness House, Nr Shrewsbury, Shropshire SY4 2LG 01939 260879 www.middletownhill.co.uk Middletown Hill is the exclusive UK distributor of Marou Chocolate from Vietnam, Favarger from Switzerland and Menakao from Madagascar. The company only deals with bean-to-bar makers and companies who source their beans by way of "direct trade" from the farmers or using fairtrade suppliers. Mike’s Homemade 68 Fairview, Newport Road, Woodseaves, Stafford, Staffordshire ST20 0NP 07791 699347 www.mikeshomemade.co.uk Mistry and Co Unit 5 Falcon Business Park, Meadow Lane, Loughborough, Leicestershire LE11 1HL 07931 501400

Vol.15 Issue 5 · June 2014

harrogate speciality food show www.mistryandco.com Mistry & Co. launched its flagship Little Dabbas range in January 2014. Inspired by the Masala Dabba (spice tin) that’s at the heart of every Indian kitchen, Little Dabbas are small gold tins filled with “perfectly-portioned” masala pastes made to a secret Mistry family spice recipe. Mr Chill’s Traditional Sweet Emporium 20 57 Bridge Street, Evesham, Worcestershire WR11 4SG 01386 429000 www.traditional-sweets.co.uk Mr Chill’s offers over 350 varieties of sweets in bags, jars and yards complete with own label if required. All of its hard-boiled sweets are hand made by family companies that have been around since the 1800s. Mr Chill’s has low minimum orders and has products to suit a variety of needs, including sugar-free varieties. Mr. Fitzpatrick’s 159 Unit 7, The Courtyard, 270 Grane Road, Haslingden, Lancashire BB4 4PB 01706 230549 www.mrfitzpatricks.com All of Mr Fitzpatrick’s vintage cordials are still produced today in the timehonored tradition of botanically brewing only natural ingredients. The producer will also be showcasing its range of alcohol-free cocktails.

MRC - The Flava People 156 Flava House, Beta Court, Harper Road, Sharston, Manchester M22 4XR 0161 945 3579 www.mrcflava.co.uk This third-generation family business has been crafting glazes, marinades, seasonings and sauces for British butchers for over 35 years. Like all of its creations, the company’s Great British Butcher-branded range of all-natural rubs and crumbs has been designed to bring out the flavours of great meat. Nim’s Fruit Crisps 138 Dalton House, 60 Windsor Avenue, London SW19 2RR 0843 289 5519 www.nimsfruitcrisps.com Norman Pendred & Co / Pentic 93 A1 Broomsleigh Business Park, Worsley Bridge Road, Lower Sydenham, London SE26 5BN 0208 4619389 www.pendred.com Pendred Retail supplies retail display fogging systems including the recently launched Tru-Fog system, to hundreds of UK fresh food counters. The company’s Pentic division provides

June 2014 · Vol.15 Issue 5

bespoke counter ticketing and a large range of ticket holders to independent retailers worldwide. NSD International 166 Dalkeith, Midlothian, Scotland EH22 4AF 0131 654 4614 www.nsdinternational.co.uk From the production of short run digital labels over many varieties to large contract printing for major brands, NSD can handle product labelling on any scale. Its capabilities also include multipage labels for extended content and on-pack promotions Open Retail Solutions 96 Leen Gate, Lenton, Nottinghamshire NG7 2LX 01159 788493 www.openretailsolutions.co.uk Open Retail continues to develop EPoS solutions for farm shops and delicatessens offering both the AveryBerkel and Bizerba scale ranges. Its most recent additions are shop stocktaking on phone-sized handsets that also double up as order pads in restaurants. ORS will also be demonstrating a customer orders system for butchers to handle that Christmas rush. Orchard House Foods 19 79 Manton Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4JL 07791 808315 www.ohf.co.uk Orchard House Foods’ brand I Am Fresh! is a range of freshly squeezed juices, smoothies and prepared fruit salads for the independent retail, hospitality and foodservice sectors. The company has more than 20 years’ of experience in juicing and preparing fruit by hand. Orkney Creamery 143 Crantit Dairy, St Ola, Kirkwall, Isle of Orkney KW15 1RZ 01856 872542 www.orkneyicecream.com Patchwork Traditional Food Company 162 Unit 5, Llys Parcwr, Ruthin, Denbighshire LL15 1NJ 01824 705832 www.patchwork-pate.co.uk Established in 1982 by Margaret Carter, SALSA-accredited Patchwork supplies a range of products – including patés, soups, ready-meals and ice cream – to independent retailers and foodservice. Everything is made by hand in small batches and Carter’s original recipes are still in use today. Pattesons Pickles 26 PO Box 10247, Hinckley, Leicestershire LE10 9EZ 01455 250103 www.pickles.co.uk Peelham Farm Produce 171 Peelham Farm, Foulden, Berwick upon Tweed, Berwickshire, Scotland

TD15 1UG 01890 781328 www.peelham.co.uk Peelham offers a range of organic pork, veal, beef, lamb, mutton, charcuterie and meat pies, all produced on its own farm. Its range of charcuterie includes air-dried prosciutto ham, ‘juniper’ mutton, pancetta and Lonza (pork loin) as well as salamis, chorizo and gluten-free sausages from its own free-range Tamworth and Tamworth cross pigs.

Skipton, North Yorkshire BD23 4RQ 01729 840740 www.quayingredients.co.uk Quay Ingredients’ extensive range of herbs, spices, seasoning and store cupboard essentials are entirely natural and only sold to independent delis, farm shops and garden centres. All of its products – including new launches like Tonka beans, lemon myrtle and Baharat – are packed in glass jars or clear bags in two sizes.

Planglow 89 The Quorum, Bond Street South, Bristol BS1 3AE 0117 317 8600 www.planglow.com Planglow has provided labelling, labelling software and branded eco packaging solutions to businesses for the last 28 years. Its team of experts will be showcasing a new range of compostable gastro cups and deli pots as well as AutoAllergen – a brand new function of its Food Information Regulation-compliant labelling software.

Ringden Farm 128 Ringden Farm, London Road, Hurst Green, Etchingham, East Sussex TN19 7QY 01580 879385 www.ringdenfarm.co.uk

Pola Van Rental 152 Unit 338 Rushock Trading Estate, Rushock, Droitwich, Worcestershire WR9 0NR 01299 253478 www.vanfridge.co.uk Pola Van Rental and Vanfridge are privately owned joint businesses offering a range of refrigerated vehicle services. It sells new and used refrigerated vehicles, carries out refrigerated conversions and offers warranty and commissioning of refrigeration units as well as short, medium and long term rental of a wide range of vans. Punjaban 155 Unit 9, Stafford Place, Moulton Park, Northampton, Northamptonshire NN3 6NN 01604 945636 www.punjaban.co.uk Punjaban was founded in the early part of 2010 by mother of two Charlie Sapal, who first discovered how popular her curry bases could be when her son began selling his personal supply to friends at university. The range now includes curry bases, pickles and chutneys and accompaniments, including rice and chapatis. Reynards 165 Greengate, Middleton, Manchester M24 1RU 0161 653 7700 www.reynards.com Celebrating 50 years in business this year, Reynards supplies packaging solutions to the food-to-go, catering and bakery sectors nationwide through its five regional branches. Among the products on show will be new ranges of cellophane gift bags and tamper-evident containers. Quay Ingredients 18 Low Laithe Barn, Wigglesworth,

Rod & Ben’s Bickham Farm, Kenn, Exeter, Devon EX6 7XL 01392 833833 www.rodandbens.com

Sarapino Foods 44 Suite 8, Lymington Business Centre, Solent House Building, Cannon Street, Lymington, Hampshire SO41 9BR 01590 671221 www.brit-philenterpriseltd.com Brit-Phil Enterprise will be launching its first brand, Sarapino, at the show. The first product in this range is a spiced banana dipping sauce inspired by the cuisine of The Philippines. Scarlet Angel 61 Unit 26 Penmaen Business Centre, Pontilanfraith, Gwent, Wales NP12 2DZ 07792 751334 www.scarlet-angel.co.uk Scarlet Angel makes award-winning organic dressings and sauces by hand in South Wales. Among its Soil Association-approved products are lemon & black pepper, sweet pepper & chilli and lime, ginger & coriander dressings. Its new range features BBQ, oriental-style and Louisiana Cajun sauces. Scarlett & Mustard 148 The Dressing Room, Moat Park, Earl Soham, Suffolk IP13 7SR 01728 685210 www.scarlettandmustard.co.uk As well as its award-winning range of dressings and marinades, Scarlett & Mustard’s repertoire also includes infused oils, chilli jam and a range of fruit curds. Everything is made using the “freshest and zingiest” ingredients, sourced locally where possible. New additions include The Colonel’s poppy seed dressing, rhubarb & vanilla curd and Hail! Caesar Imperial dressing.

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harrogate speciality food show Scrubbys Food 117 Innovation Centre, Innovation Way, Euro Park, Grimsby, Lincolshire DN37 9TT 01472 289255 www.scrubbys.co.uk Scrubbys Vegetable Crisps are available in two flavours: the Great Taste awardwinning vegetable mix (beetroot, sweet potato, carrot & parsnip) lightly seasoned with sea salt and parsnip with chilli & lime. Scrubbys Crisps are cooked in high oleic sunflower oil and are said to be at least 30% lower in fat and 18% lower in calories than other vegetable crisps. Select Lincolnshire 80B Commerce House, Outer Circle Road, Lincoln, Lincolnshire LN2 4HY 01522 846931 www.selectlincolnshire.com Select Lincolnshire promotes the wealth and diversity of the county’s food, from cheese and chutney to vegetables and meats. Its food producing and growing membership supply hundreds of products to retailers across the country. Silesia Grill Systems 29 9 Richmond Close, Market Weighton, York, Yorkshire YO43 3EX 01430 879967 www.silesiagrill.co.uk After 35 years in business, Silesia says its Velox grill units are still “number 1”. Its team will be conducting live demonstrations using the models it offers. Simply Cocoa 13 19 Kelsall Drive, Timperley, Cheshire WA15 7XE 0330 223 1577 www.simplycocoa.com Simply Cocoa specialises in artisan chocolate bars, retro chocolate lollies, hot chocolate, truffles and gifts. All of its products are hand-made in Cheshire using high quality Belgian chocolate and local and organic ingredients where possible. It supplies farm shops, cafés, delicatessens, chocolate shops, florists and gift shops. SLOEmotion 92 Green Farm, Barton-leWillows, York, Yorkshire YO60 7PD 0844 800 1911 www.sloemotion.com Sloemotion is a family-run business based near York. It produces high quality hedgerow fruit-based liqueurs including sloe gin, sloe vodka, sloe port, sloe brandy, sloe whisky, cherry brandy and damson gin, as well as a summer cup Sloemotion No.7 for mixing with lemonade. The leftover spirit-infused fruit is used to make a range of chocolate truffles and fruit chutneys.

Smug Drinks 101 7 Snowgate Head, New Mill, Huddersfield, West Yorkshire, HD9 7DH 07527 750234 www.feelsmug.co.uk Smug Drinks make all-natural, antioxidant juice drinks. These drinks are free from any artificial ingredients and contain no added sugar. Each flavour is infused with its own antioxidant-rich herbal extract (milk thistle, green tea or ginseng & ginkgo biloba) and contains 100% RDA of three important B vitamins in every 400ml bottle. Sol e Campo 74 62 Tavistock Road, London, W11 1AW 07552 117971 www.solecampo.com Sol e Campo imports foods direct from Portugal’s artisan farmers. Products it carries include Monterosa olive oil, Marisol superior sea salt – produced in ancient salt pans – and the new Chilli Boy range of spicy oils and sauces.

flavours like blackcurrant & liquorice in its Retro Sweet range. SUPER!NATURAL Energy 46 Taymount House, 27 Crown Drive, Inverness, Scotland, IV2 3QF 07549 668766 www.drinksupernatural.com SUPER!NATURAL is a 100% natural energy drink made from a fusion of fruit juices including apples, blueberries and grapes. Energy is provided by natural caffeine, which comes from green coffee beans with no synthetic chemicals, sweeteners, colours or added sugar. Stockists include delis, fine food stores, cafés and garden centres as well as Whole Foods Market.

Spinks Compak 129 9 Shannon Street, Leeds, West Yorkshire LS9 8SS 0113 2350662 www.spinks.co.uk

Swallow Fish 36 The Fisherman’s Kitchen, 2 South Street, Seahouses, Northumberland NE68 7RB 01665 721052 www.swallowfish.co.uk Swallow Fish is based at The Fisherman’s Kitchen in the Northumbrian seaside village of Seahouses. Its fully operational Traditional 19th Century smokehouses date back to 1843 and the company uses the very same methods of smoking over traditional oak sawdust from all those years ago.

Sri Tea, Nova Trading (UK) 114 P.O Box 1343, Sunderland, Tyne & Wear, SR5 9LT 07999 693159 www.sritea.co.uk Sri Tea offers four loose-leaf antioxidant-rich Ceylon teas as well as a range of accessories such as tea infusers and teapots. Sapphire Oolong is its flagship tea; it is made only at night with leaves picked before sunrise to preserve the teas full flavour.

Taylor Davis 66 Moat Road, West Wilts Trading Estate, Westbury, Wiltshire BA13 4JF 01373 864324 www.taylor-davis.co.uk With over 35 years of experience, Taylor Davis provides a range of food packaging, including tamper-evident polypropylene tubs and pails from Jokey Plastik. The company’s latest innovation is a new range of square PET jars for herbs, spices and dry goods.

St Andrews Farmhouse Cheese Company 167 Falside Farm, Pittenweem, Anstruther, Fife KY10 2RT 01333 312580 www.standrewscheese.co.uk St Andrews Farmhouse Cheese Company produces award-winning artisan cheeses using traditional methods and the raw milk from its own herd of home-bred cows. It produces three cheeses: the crumbly Anster, Red Anster flavoured with fresh chives and garlic and the cheddar-style St Andrews Farmhouse.

Terra Rossa Jordan 153 10 Burnell Road, Sutton, Surrey SM1 4EE 020 8661 9695 www.terra-rossa.com Terra Rossa’s range includes herb mixes, sweets, olive oils, and Middle Eastern ingredients such as pomegranate molasses, tahini, dibis and freekeh. It will also be showcasing its range of UK-made fresh mezze dips topped with tasty sauces, such as houmous with dukka harissa, lebny strained yoghurt,

Staal Smokehouse 116 The Cottage, Riston Grange, Long Riston, Hull, Yorkshire HU11 5SA 01964 541946 www.staalsmokehouse.co.uk Sugar245 102 07739 330509 www.sugar245.com Sugar245 is a new artisan producer of naturally flavoured gourmet marshmallows. Its 10-strong range of flavours includes raspberry & rosewater while it also produces limited edition

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baba ghanouch with aubergine relish and the newly launched muhammara sweet peppers and walnut dip. Thank Goodness 57 2 Granville Avenue, Newport, Shropshire TF10 7DX 01952 813767 www.thankgoodnessltd.com Thank Goodness nutroasts are a handmade gourmet meat alternative and count Antony Worrall Thompson among their fans. Initially sold at farmers’ markets in the Midlands, the five-strong range is now available (supplied frozen) nationwide through three wholesalers in two sizes. The Big Cheese Making Kit 64 9 Viewforth Terrace, Trenant, East Lothian EH33 1AZ 01463 238211 www.bigcheesemakingkit.com Available in four varieties, Big Cheese Making Kits contain everything needed for consumers to make their own cheese in their home kitchens. Just add milk and a batch of cheese can be produced in an hour. The Cress Company 82 Unit 8, Castle Industrial Estate, Queensferry Road, Dunfermline, Fife KY11 8PX 0845 6431330 www.thecressco.co.uk The Cress Co, an established distributor of ambient and chilled fine foods, stocks around 1,200 product lines from small artisan producers to sought-after premium brands. It offers low minimum order quantities, a dedicated customer service team and weekly deliveries in its own dual temperature vans. The Fine Cheese Co and Artisan Biscuits 11 29 & 31 Walcot Street, Bath, Somerset BA1 5BN 01225 473252 www.finecheese.co.uk The Fine Cheese Co is a maturer, wholesaler, retailer and exporter of British cheeses. It also produces its own dedicated ranges of crackers (made by sister company Artisan Biscuits), fruits, whole fruits, chutneys and pickled vegetables for cheese. It pledges none of its own ranges of products will ever be sold in a British supermarket. The Gift of Oil 33 Unit 36, Eton Business Park, Eton Hill Road, Radcliffe, Manchester M26 2ZS 0161 7255 266 www.thegiftofoil.co.uk The Gift of Oil produces three single estate extra virgin olive oils, which it tastes and blends each and every year. It also offers a range of naturally infused extra virgin oils from Sicily and Vol.15 Issue 5 · June 2014

harrogate speciality food show several balsamics matured in traditional wooden barrels by artisan family producers in Modena. The Gluten Free Kitchen Unit 4D Leyburn Business Park, Harmby Road, Leyburn, North Yorkshire DL8 5QA 01969 622222 www.glutenfreefood.info

The Gorgeous Food Company 30 25 The Glenmore Centre, Jessop Avenue, Waterwells Business Park, Quedgeley, Gloucestershire GL2 2AP 08454 633356 www.gorgeousfoodcompany.co.uk The Gorgeous Food Company strives “not just to be another run of the mill wholesaler”. It sources and selects every product in its collection for flavour, provenance and quality and prefers not to carry lines available in major supermarkets. Based on the outskirts of Gloucester, the company is able to service customers across the whole of the UK. The Little Round Cake Company / Merangz 149 Unit 11, Shropshire Food Enterprise Centre, Battlefield Enterprise Park, 24 Vanguard Way, Shrewsbury, Shropshire SY1 3TG 01743 443864 www.thelittleroundcakecompany. co.uk The Little Round Cake Company makes Merangz. Slow-baked to a traditional Swiss recipe using free-range egg whites, Merangz have a crisp shell and mallowy centre and come in Giant Swiss, Merangz Bites and Nest formats. The wide range of flavours includes strawberry, Belgian chocolate, white chocolate & raspberry and passion fruit. The Original Drinks & Food Company 43 Barnfield Farm, Gravesend Road, Fairseat, Sevenoaks, Kent TN15 7JR 01732 823449 www.original-drinks.com The Side Oven Bakery 50 Carr House Farm, Foston on the Wolds, Driffield, Yorkshire YO25 8BS 01262 488 376 www.sideoven.com Side Oven produces a range of honeytoasted granolas, mueslis, apple juice and cordials. All products are made in the farm bakery and juicery situated on the edge of the Yorkshire Wolds using ingredients grown and sourced from the farm. The South Devon Chilli Farm 47 Wigford Cross, Loddiswell, Kingsbridge, Devon TQ7 4DX www.southdevonchilli.co.uk The South Devon Chilli Farm grows over 100 varieties of chilli and produces a wide range of chilli sauces, preserves and handmade chocolates. The chillies are cooked on the farm in small batches and packaged with colourful

June 2014 · Vol.15 Issue 5

branding. All the products are made without artificial additives and encompass the flavours of chillies, in a variety of heat levels, for all tastes. The Truckle Cheese Co 62 c/o RJC Enterprises, Unit 7, Fareacres Farm, Dry Drayton Road, Cambridgeshire CB24 3BD 01223 234740 www.trucklecheese.co.uk The Truckle Cheese Co makes cheese truckles, including mature farmhouse cheddar, creamy blue Stilton, oak smoked cheddar and its Wensleydale with raspberry & white chocolate. It also has a chutney range – including onion marmalade and pear & vanilla chutney – as well as onion marmalade biscuits and traditional paté terrines.

The Walnut Tree 72 Unit 15 Stirling Industrial Estate, Stirling Way, Borehamwood, Hertfordshire WD6 2BT www.the-walnut-tree.co.uk The Walnut Tree says it is “going all out this year”. Its new brochure features dried fruit and nuts, marzipan, glace fruits, stuffed fruits and marron glace.

Tipple Tails 119 Wadsley Hall Farm Kitchen, Far Lane, Sheffield, South Yorkshire S6 4FD 01142 322154 www.reallygreatfruitcake.co.uk Wadsley Hall Farm Kitchen makes Tipple Tails fruit cakes, “full of plump, juicy fruit and nuts” and infused with English pudding liqueurs. The threestrong range, including Ginger Tipple (a stem ginger and walnut cake with Jamaica ginger cake liqueur), all come packaged in tins. Traybakes 131 Food Technology Centre, Redhills, Penrith, Cumbria CA11 0DT 01768 899888 www.traybakes.co.uk Originally known as Border Homebake, Traybakes was established 24 years ago. Its “tried and tested” recipes include cranberry & caramel all butter flapjack and Belgian chocolate biscuit tiffin. All of its traybakes can be supplied to retailers, cafés and wholesalers throughout the UK in shelf-ready cartons, individually wrapped slices and service trays. Verita Vita 60 Bonnie House Albert House, Great Yarmouth, Norfolk NR30 3JH 01493 718052 www.veritavita.com As well producing artisan vegetable appetiser spreads, luxury fruit preserves and organic argan oil, Verita Vita is also the exclusive UK importer for a number of brands. Products include premium extra virgin olive oils, pastries and cakes and wines. Verita Vita works closely with over 70 suppliers across the Mediterranean.

Thornley’s Natural Foods 118 15 The Hynings, Great Harwood, Lancashire BB6 7QE 01254 739494 www.thornleysnaturalfoods.co.uk Three Little Pigs 115 1 Kiplingcotes Farm, Dalton Holme, Beverley, East Yorkshire HU17 7PY 01430 810162 www.threelittlepigsonline.co.uk Yorkshire’s Three Little Pigs makes English chorizos and salamis from rare breed pork to its own carefully perfected recipes. The award-winning charcutier supplies delis and eateries from London to Yorkshire and counts food writers Tom Parker-Bowles and Jay Rayner among its fans. Tiffinbox Foods 96a 2 Gamekeepers Court, Leicester, Leicestershire LE5 1PG 07508 767331 www.tiffinboxfoods.com After years of supplying the catering industry, Leicester-based Tiffinbox is branching out into retail with Mum’s Curry Sauce. This preservative-free sauce can be used as a base for a variety of Indian curries and comes in three heat strengths: mild, medium and hot.

Wharfe Valley Farms 126 Lilac Farm, Jewitt Lane, Collingham, Wetherby, West Yorkshire LS22 5BA 01937 572084 www.wharfevalleyfarms.co.uk Wharfe Valley is said to be Yorkshire’s longest established producer of cold pressed rapeseed oil and is also a kitchen staple for a number of awardwinning chefs. The company will be demonstrating its oil’s culinary versatility and also showcasing its range of dressings. Whiteys Gourmet Popcorn 130 Unit 8 Cosgrove Business Park, Daisy Bank Lane, Anderton, Northwich, Cheshire CW9 6AA 01606 783885 www.whiteys.co.uk Whiteys Gourmet Popcorn – makers of sweet and salty Whiteys Original – produces five flavours in total. The Original, Maplecorn, cinnamon sweet, cocoa and sweet chilli. All of its popcorn is made from natural

ingredients with no artificial colours, flavours or preservatives. Winter Flora 78 Hall Farm, Weston, Beccles, Suffolk NR34 8TT 01502 713346 www.winterflora.com Winter Flora’s range of disposable tableware is made from fallen Areca Palm leaves, moulded into shape before being hygienically treated. All of its plates, bowls and cutlery are nontoxic, bio-degradable, durable and can be composted. York Coffee Emporium 146 Unit 8, London Ebor Business Park, Millfield Lane, Nether Poppleton, York, Yorkshire YO26 6QY 01904 799399 www.yorkcoffeeemporium.co.uk York Coffee Emporium sources its beans from trusted suppliers, carefully roasts them in its small batch roasters and then blends them to secret recipes. As well as offering freshly roasted coffee to order, it also supplies speciality loose leaf tea, equipment and Cimbali coffee machines. Yorkshire DamaCheese 31 8 Armitage Road, Milnsbridge, Huddersfield, West Yorkshire HD3 4JN 07905 731932 Yorkshire Drizzle 170 4 Dogley Villa Court, Peniston Road, Fennybridge, Huddersfield, Yorkshire HD8 0LF 07787 564146 www.yorkshiredrizzle.com Yorksire Drizzle’s range consists of eight flavoured rapeseed oils and four brand new flavoured balsamic vinegars. It uses essential oils in the flavoured oils, the newest of which is cumin & coriander, and natural flavours in the balsamics to ensure depth of flavour. Yorkshire Rapeseed Oil 55 North Breckenholme, Thixendale, Malton, Yorkshire YO17 9LS 01759 368337 www.yorkshirerapeseedoil.co.uk Your Piece Baking Company 122 t/a New Alliance (Edinburgh) Ltd, Monimail House, Monimail, Near Cupar, Fife KY15 7RJ 01738 622851 www.yourpiecebakingcompany.com Your Piece has created a range of oatcakes, shortbread and breakfast cereals, all made by hand in Fife, Scotland. It never uses artificial preservatives, colours, or flavours. Its oatcakes and shortbread are available in wheatfree versions.

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The Tipple Tails Cake Experience Truly delicious from beginning to end

COME AND SEE US AT Harrogate Speciality Food Show at Deliciously Yorkshire’s Meet the Buyer event

www.reallygreatfruitcake.co.uk 0114 232 2154 | info@reallygreatfruitcake.co.uk

June is Bustin’ Out All Over

Chiltern Natural Foods would like to introduce four new exciting flavours of hand roasted and flavoured gluten free granola: Cherry Bakewell, Maple Pecan Pie, Blackcurrant and Apple Crumble and finally Mandarin, Date and Fig. We will ship to mainland UK.

ack. Rodgers & Hammerstein

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Folkington’s Juices, The Workshop, Endlewick House, Arlington, East Sussex BN26 6RU 01323 485602 info@folkingtons.com www.folkingtons.com

www.chilternnaturalfoods.com 01494 862133 Vol.15 Issue 5 · June 2014

Luxury gluten free miniature cakes, friands and brownies.

As stocked in Harrods, Fortnum & Mason, Selfridges and Whole Foods Market. Retail bags, catering boxes and traybakes available. Call for your introductory box today!

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• Are suitable for celiacs • Replace rusk without the need for recipe changes • Are also available as ready made CMT sausage mixes • Are available in two natural colours (pale and golden brown) • Do not contain any e numbers • Are made from GMO free ingredients. Juergen Maurer, 31 Salford Road, Aspley Guise, Milton Keynes MK17 8HT T: 01908 584489 F: 01908 584317

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No compromise on quality 42

Pulsin The Fine Food Shop Catalogue advert.indd 1

June 2014 · Vol.15 Issue 5

4/12/13 10:43:46

product update

free-from foods

Alternative eating Wagon wheel biscuits, coconut yoghurts and ravioli are among the latest products for special dietary requirements. LYNDA SEARBY reports. A new chilled range of gluten-free pastries has just launched in Whole Foods Market under the NO.G Too Good To Be Gluten Free brand. Available to farm shops and delis, the line-up includes beef & mushroom pie, butternut, spinach & emmental pie, chorizo topped frittata, mini cheese & bacon soufflés, chocolate & morello cherry tart and blueberry & vanilla cheesecake.

After years of making wheat-, sugar- and salt-free granolas, Chiltern Natural Foods is responding to calls for a glutenfree product with four new granolas available from July. The cherry Bakewell, maple pecan pie, blackcurrant & apple crumble and orange, date & fig granolas have an RRP for 375g. These are currently available direct but Chiltern Natural Foods is looking for distributors.

www.toogoodtobeglutenfree.com

A soft fruit flapjack packed with cranberries and sultanas and St Clements, a sponge cake flavoured with orange zest and lemon curd, are the two newest gluten-free treats to come out of Honeybuns’ Dorset bakery. Both are available from Stratford Fine Foods as individually wrapped 70g cakes in boxes of 30 and 950g traybakes in boxes of three.

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l Flax Farm has now gone completely gluten-free, so intolerance sufferers can build omega-3 and fibre rich linseed into their diets via the company’s porridge, muesli and flapjacks. www.flaxfarm.co.uk

l Bute Island

www.buteisland.com

l PureBred has added a 400g farmhouse loaf and three-pack of sandwich rolls – both available in multigrain or white – to its range of wheat-free baked goods.

www.honeybuns.co.uk

Ananda Foods in Derbyshire has created a vegan version of the retro Wagon Wheel-style biscuit. The gelatine and dairyfree Round Up (trade £1.65, RRP £2.50) is twice the size of a regular branded biscuit, coated in dark Belgian chocolate and contains some organic ingredients including flour, cocoa and Madagascan vanilla extract.

has added ‘cheeky orange’ to its dairy-free ‘milk’ chocolate bar range.

Foods has introduced three new varieties of vegan cheese: melty strong cheddar Sheese, melty smoked cheddar Sheese and creamy spring onion & black pepper.

www.chilternnaturalfoods.com

On the back of the success of its spicy tomato kale crunchies, Dublin-based Natasha’s Living Food has introduced a lemon, onion & seaweed variety of the ‘raw’ snack. Irish kale is massaged with a sauce made from sprouted sunflower seeds, lemon, onion and seaweed, and dried at 40°C to preserve its nutrient profile. RRP is €2.99 for 40g.

l Moo Free Chocolates

www.pure-bred.com

l Angelic Gluten Free’s biscuit Focaccia Per Tutti’s glutenfree focaccia fended off entries from the likes of Tesco and Waitrose to scoop the overall winner accolade at this year’s FreeFrom Food Awards. Focaccia Mediterranea is topped with tomatoes, slow roasted red onions, black olives and garlic. It is drizzled with extra virgin olive oil before and after baking. It is supplied part-baked and vacuum packed in two sizes: 18x24cm (£3.40 to the trade) and mini (trade £4.70 for a pack of 5). www.focacciapertutti.com

collection now includes four savoury options. Rosemary & sea salt, cocktail oatcake, sweet chilli and sea salt are all available to the trade at £1.80 per 150g unit (RRP £2.60). www.angelicglutenfree.co.uk

l Gluten- and wheat-free brand Perkier Foods has added Rocky Road and tiffin to its repertoire. Both come in bitesize sharing tubs (RRP £2-2.59 for 175g) and bars (RRP £1-1.20 for 65g). www.perkier.co.uk

Dorset health food producer Primrose’s Kitchen is pitching its new raw nut butters (RRP £6.25) as a naturopathic alternative to peanut butter. The organic raw almond butters, available as hemp or chia variants, launched in Planet Organic and Selfridges last month.

New to gluten-free foods... Gü founder James Averdieck and nutritionist Steve Bessant have joined forces to create a trio of yoghurts made entirely from coconut milk under The Coconut Collaborative brand. The dairy-free yoghurts are available in natural, raspberry, and mango & passion fruit varieties (RRP £1.50 for 120g). www.coconutco.co.uk

Thornleys was born out of Gail Brown’s frustration at not being able to find a tuna & pasta bake for her coeliac daughter. Besides tuna & pasta bake sauce, the company makes dry powder mixes for chilli con carne, chicken & herb, carbonara and parsley sauces. Stockists include Partridges in London. www.thornleysnaturalfoods.co.uk

Love at First Bake, based in Mid Wales, claims the taste of its layer cakes, which include chocolate marshmallow, peanut butter & chocolate and lemon & coconut, defy their gluten-free status. It produces cookies, scones, pastries and muffins. All can be packed for shop or café sale. www.loveatfirstbake.co.uk

www.primroseskitchen.co.uk

Vol.15 Issue 5 · June 2014

June 2014 路 Vol.15 Issue 5

product update

home baking

Ready, steady, bake Cake, cookie and brownie kits are all the rage in LYNDA SEARBY’s round-up

After a year of test marketing at local artisan food markets, Basingstoke start-up BakedIn is ready to supply its home baking kits to the retail trade. There are six kits in the range: chocolate brownie, sticky toffee & date cake, lemon drizzle cake, carrot & walnut cake, triple chocolate chip cookie and iced cinnamon swirl. All have a trade price of £3.89 (RRP £5.99) and are available direct from the producer. BakedIn says that, as well as containing premium ingredients like Belgian chocolate and pure ground Madagascan vanilla, its kits are more comprehensive than others. Each includes a baking tin, baking paper, butter measure and testing skewer, so all the home baker needs to do is add the fresh ingredients like butter and eggs. www.bakedin.co.uk

Since launching last February, ready-to-bake cookie dough brand Delect has secured distribution across Kent, Sussex, Surrey and Norfolk, and is looking to extend its network to London and further afield. The dough comes in rolls of five flavours: dark Belgian chocolate, milk Belgian chocolate, hazelnut Belgian chocolate, ginger Belgian chocolate and intense single origin chocolate. It is sold to the trade in mixed or single flavour packs of five with an RRP of £3.50 per 290g roll.

Two entrepreneurial mums are setting out to show that kids’ baking doesn’t have to be about sugar-laden treats, with a new range of ‘super food’ baking kits that launched at the beginning of May with Ocado and Cotswold Fayre. Phillipa Askham, who has co-founded Sweetpea Pantry with childhood friend Tanya Mitchell, says their baking kits aim to “inspire kids into the kitchen in a fun, interactive and educational way”. The five mixes, which are said to be nutritionally loaded with wholesome, all-natural, quality ingredients without compromising on taste, are: Super Oat Flapjacks (with quinoa); Chocolate Giggles (with wholegrain barley and raw cacao); Grainy Brainy Pancakes (with buckwheat and flax); Ginger Giggles (with wholegrain barley and rye) and Playful Pizza Dough (with chia and flax). They were developed with paediatric nutritionist Belinda Blake and food scientist Lucy Thomas of Tastemaker who has previously worked on the development of products for Innocent and Graze. Trade price is £34 for a box of 8 (RRP £5.95 each)

Newcomer Bake at Home says its baking mixes offer eye-catching presentation while staying true to tried and tested recipes. The range includes an artisan seeded bread baked in flowerpots, pizza dough and several cookie mixes, available either in wire bale glass jars, with layered ingredients, or in bags with cookie cutters for kids. There is no minimum order and next day delivery is standard. www.bakeathomekits.co.uk

www.sweetpeapantry.co.uk

After 194 years, the general public can at last buy Nelstrops flour. Previously only supplied to craft bakers and chefs in bulk bags, flour from the sixth generation family miller is now being packed into smaller 1.5kg bags for the home baker. Nelstrops’ Tasty’ seeds & grains, Malted Toasty, Master Bakers white breadmaking, plain, selfraising, strong white and wholemeal flours are all available in the new format. These are currently supplied direct but Nelstrops is looking for distributors. www.nelstrop.co.uk

London cookery school Cookie Crumbles has launched what it claims is the first brownie mix on the UK market designed especially for children. Described by the company’s founder Carola Weymouth as “a hybrid between a cake and a biscuit”, the glutenfree chocolate brownie mix contains organic cocoa powder, chocolate chips, cinnamon and rice starch. It is available to the trade from Tree of Life, Shepcote, Love4Local and Diverse Fine Foods. www.cookiecrumbles.co.uk

Essex flour miller Marriage’s has signed distribution agreements with Hider Foods and the Elveden Estate’s Local Food Hub. Both wholesalers are carrying Marriage’s entire home baking range of 13 flours, including traditional stoneground wholemeal and organic certified varieties, in 1.5kg bags (RRPs £1.65-£2.29, dependent on variety). www.flour.co.uk

www.delect.co.uk

Due to customer requests, Cheshire producer Dough It Yourself has added two gluten-free products to its collection of baking mixes. The chocolate chip cookie and chocolate brownie mixes are available to the trade priced at £2.75 for 350g from Heart Distribution or Hider Foods in cases of six. www.doughityourself.co.uk

Mo’s Cookie Dough has been treated to a new look for 2014 and previewed its new packaging at Scotland’s Speciality Food Show in January. Last year saw the company – the brainchild of Scottish-American entrepreneur Morag Pavich – launch into the Scottish and north of England independent trade. This year, the chocolate chip and oatmeal raisin cookie doughs have gained listings in Booths, Whole Foods, Dobbies and Ocado. Pavich also has two new flavours in the pipeline, including a gluten-free dough. www.moscookiedough. co.uk

Vol.15 Issue 5 · June 2014

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June 2014 · Vol.15 Issue 5

shelf talk

products, promotions & people

Fast oats inspire latest Rude Health breakfast launches

Central invoices boost Carter’s dating service

By MICHAEL LANE

After the success of its retailer-producer dating service, Artisan Food Club has come up with a central invoicing service to keep the flames burning. The new system reduces the admin burden on retailers by allowing them to place orders direct, from any number of small producers registered with the club, but only receive one monthly invoice. While the Artisan Food Club’s introduction service has created over 1,000 introductions by way of free sample cases, founder Marcus Carter said some retailers were not reordering due to the volume of invoices created by dealing direct. “Shop owners were saying to me: ‘As much as we’d like to keep on with small producers we can’t deal with the paperwork’,” he said. Carter, formerly Carter: shop sales director at owners don't his family’s firm want more Patchwork, added paperwork that producers would also benefit from prompter payment and improved relationships. “Some producers are phoning up retailers one week debt-collecting and the next week they’re trying to get an order,” he said. Producers send details of each order to Carter’s Central Invoice HQ, which compiles and issues them to shop owners. The Artisan Food Club receives payment and takes 10% of each producer’s sales before paying the money on. A number of retailers are already using the invoicing service including Partridges Gloucester Road and Sourced Market.

The discovery of a specialist mill in Germany has led Rude Health to create new speedier options for healthy breakfasts as part of its latest batch of launches. The producer, which has also added to its range of dairy-free milk alternatives, said its “most radical” development was its drinking oats. Rude Health founder Camilla Barnard told FFD that these entirely soluble oats, which are milled using a unique process, are an alternative to the “mad chemical powders” that many people opt for post-exercise. “We’re seeing an enormous amount of supplement-type food,” she said. “It used to be just body builders but now its anyone.” Barnard said that the product – high in fibre, protein, iron and magnesium – could be dissolved in anything from smoothies to fruit juices. Rude Health’s new oat supplier has also enabled it to tackle the longstanding problem of preparing Bircher muesli, which normally needs to be soaked before eating. “There’s a hardcore of people who do soak overnight but nobody really remembers,” said Barnard. The new wheat-free Bircher Soft & Fruity, which contains stripped-back oats, raisins, banana and apple pieces, solves this issue. “Whatever liquid

what’s new Greaseproof paper

THE GOURMET FOOD WRAP COMPANY www.gourmetfoodwrap.co.uk

The sister company of Chevler has already enjoyed success through its The Daily Catch newsprint style takeaway wrap and is now offering a range of pre-printed natural greaseproof paper. Designs have been created with all types of retailer in mind but retailers can also have their own logo and designs printed. Most of the range comes in two sizes (255x406mm and 255x203mm) and the minimum order is 500 sheets.

you serve this with, it will be soft in seconds rather than needing soaking overnight,” she adds. The other two new lines are an “on trend” organic coconut drink made with coconut butter and a gluten-free version of Rude Health’s oat drink, created in response to consumer demand. “A lot of people choosing dairy alternatives are also looking for gluten-free,” said Barnard. All of these new lines have been added to distributors’ catalogues this month. Whole Foods Market and Planet Organic have listed the four lines while Waitrose will list all but the coconut drink. Barnard said she expects the coconut drink and the muesli to be the most appealing products to delis and farm shops, an area she described as “growing” in terms of sales. “The independents are much more fragmented than supermarkets

Cups and pots

PLANGLOW www.planglow. com

Biodegradable packaging specialist Planglow has added a trio of double-walled cups (8oz, 12oz and 16oz) and two sizes of pots (12oz and 16oz), for both hot and cold drinks and liquid foods, to its slate coloured Gastro Collection of deli-style food-to-go packaging. Its best-selling Natural Collection has been expanded too and now includes a 16oz pot and it has also added 1,000- sheet packs of Natural deli paper and 20m rolls of Natural deli tape.

Three preserves

HEAVENLY HEDGEROWS www.heavenlyhedgerows.co.uk

The preserve- and liqueurmaker is releasing a new range of preserves featuring three fruit and Seville orange marmalades and rose petal jelly. The marmalades were

What’s in the range Organic Coconut Drink: Cases of 6x1 litre tetra paks, RRP £2.99 each Organic Oat Drink: Cases of 6x1 litre tetra paks, RRP £2.29 each Drinking Oats: 6x250g boxes, RRP £2.49 each Bircher - Soft & Fruity: Cases of 5x450g boxes, RRP £3.49 each but it’s our heartland,” she said. “It’s where people who are really interested in food go.” She added: “There’s an onus on those shops to set themselves apart from supermarkets and it’s hard work for them. That behoves us to make the effort so they’re getting the food early, before supermarkets.” Barnard said there was more Rude Health NPD slated for September. www.rudehealth.com

originally created for Bath’s recently opened Pig Hotel but, due to public demand, the company decided to launch them for retail.

By MICHAEL LANE

www.pinterest.com/artisanfoodclub

Cereal snack

SLENDER CHEF www.slenderchef.com

Slender Chef has launched the first products in a range of healthy cereal-based snacks. Its Whispies feature ingredients like organic brown rice flakes and agave nectar so have calorie levels to “make you smile”. They come in original (trade £2.59) and gluten-free (£2.85) varieties.

GET A BRAZILIAN: Pieminister has got into the samba spirit with a limited edition pie available to order from now until the end of the World Cup. Inspired by the tournament host nation’s Feijoada stews, The Brazilian (270g, RRP £3.50) features free range chicken, free range British chorizo, black beans and sweet potato in a rich tomato sauce with chipotle chilli and paprika. www.pieminister.co.uk

Vol.15 Issue 5 · June 2014

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shelf talk

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

CHEF’S SELECTION

Top chefs tell CLARE HARGREAVES their deli essentials

Richard Swale

what’s new

Head chef at Askham Hall, Cumbria www.askhamhall.co.uk

Three teas

TICK TOCK TEA www.ticktocktea.com

Rooibos specialist Tick Tock has added three new lines to its range. The Rooibos Vanilla Chai blends spices, such as cinnamon, ginger and cardamom, with Madagascan vanilla and pure rooibos. Restore & Renew is a balance of the producer’s premium grade rooibos with naturally sweet liquorice root, fennel seed and lemongrass while Rooibos Earl Grey combines rooibos and citrusy pure bergamot oil. All three come in boxes of 40 bags with an RRP of £1.99.

Chipotle ketchup STOKES SAUCES

www.stokessauces.co.uk

The Suffolk-based producer has created this new ketchup by infusing an Italian tomato base with real chipotle chillies. Stokes says the product’s smokiness goes well with burgers, hotdogs and other BBQ foods. The chipotle ketchup comes in 300g bottles with an RRP of £3.10.

Wine jellies WINEJELLAR

www.winejellar.com

The producer has launched its latest batch of jellies under the strapline ‘Nevermind the preserves, here’s the Winejellar’. The range consists of Port, rosé and red wine jellies as well cider jelly and Jellignite (white wine

with chilli flakes). Every variety comes in 120g plastic containers with a trade price of £1.49 and RRP of £2.50-£3. While the jellies are a good accompaniment to cheese, Winejellar also recommends deploying them in gravies, soups, casseroles, salads and desserts.

Yorkshire Kippers

STAAL SMOKEHOUSE www.staalsmokehouse. co.uk

The East Yorkshire company is now producing kippers, smoked in its bespoke smoker in Long Riston. Sustainably fished in Iceland, each whole herring is butterflied before being salted and cold smoked over smoldering chips of oak and apple wood. Justin Staal and his wife Georgina decided to add this fish to their eight-strong range of smoked products due to their growing popularity among TV chefs. The Staals suggest eating them for breakfast or in a Nicoise salad. Each pack retails for £3.95.

Fruit crisps

EMILY FRUIT CRISPS www.emilyfruitcrisps.co.uk

This three-strong range of fruit crisps is made in the Chinese region of Fujian with 100% real fruit, grown locally. Thanks to an innovative process that uses a vacuum during cooking, these crisps are made with a minimal amount of oil so have a “satisfying” crunch, are low in fat and retain their vitamins and minerals. Apple (30g), banana (35g) and pineapple (30g) all comes in cases of 12 packs (RRP £2.20 each).

CasaLuker Tumaco dark 65% chocolate www.lukeringredients.com

I love this dark chocolate, made from the Trinitario bean grown in Colombia. The cocoa is grown next to exotic fruit farms and you can really tell that by the fruit flavour that comes through. It’s both bitter and subtly sweet. At the restaurant we buy it in 2.5kg bags and use it in a chocolate tart dessert and to make truffles for petits fours.

Cumberland Mustard’s Isle of Jura whisky mustard www.cumberlandmustard.com

Geoff Cole and Marilyn Avens, the pair who make this wonderful honey mustard by hand, are based in Alston, Cumbria, not far away. They make eight varieties; for this one they use wholegrain mustard and add whisky from the Isle of Jura. It’s quite sweet but the whisky gives it a slight kick. I’m addicted and always keep a jar in my fridge at home. It’s a great condiment to accompany pork pies, scotch eggs and so on. Actually, the way I eat it, the pork pie tends to be the condiment to the mustard!

Nook Farm Cumbrian wildflower honey www.nookfarmhoney.co.uk

Nook Farm produces four different types of honey but I particularly like this one, which is from Cumbrian wildflowers. You really taste the flowers. The beehives are kept at apiaries in the Kielder Forest. The honey is beautifully clear, with a fresh taste. I use it in my breads and I’m currently experimenting with a dessert using larch buds infused in the honey, something I learned at Noma. We also sell the honey in our café.

Shirakiku dried dashi kelp (Konbu seaweed) www.japancentre.com

This Japanese konbu seaweed comes dried and is rich in umami flavor – thanks to its glutamic acid content – so is perfect for making stock. You just need to soak it in cold water for a few minutes then cook it slowly in water to make a broth; you would then add bonito to make the very popular Dashi stock, which the Japanese use in many dishes. We always have some at the restaurant as it’s great if you get someone who is a vegan. We make a stock using the konbu and other ingredients, such as ginger and lemongrass, then serve it with vegetables and herbs from the garden.

Fallot Moutarde verte a l'estragon www.fallot.com

This is made in Burgundy, France, by a familyowned company that’s been producing mustard since 1840. The mustard seeds are milled using traditional millstones to avoid overheating them and to retain their amazing flavour. It’s made with brown mustard seeds, mixed with French tarragon leaves and a selection of aromatic herbs. We use the mustard in salad dressings in the café. It’s really fresh tasting. You get a big hit of the mustard to start then the aromatics and tarragon kick in. At home, I use it with steaks and red meats. Vol.15 Issue 5 · June 2014

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June 2014 路 Vol.15 Issue 5

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shelf talk Deli of the Month

Jane Deri says space is now her biggest constraint after a fourfold growth in turnover

INTERVIEW BY mick whitworth

People’s palace

Mike Kipling

At Castle Howard in North Yorkshire, farm shop manager Jane Deri has set out to create a food store for everyone at the heart of one of Britain’s best-loved stately homes

June 2014 · Vol.15 Issue 5

t’s not unusual to hear the cluck of chickens when you’re visiting a farm shop or to catch sight of the odd crowd-pleasing Gloucester Old Spot pig. At Castle Howard, fittingly, it’s a peacock that nearly trips me up as I search for an outdoor café seat in the 18th century Stable Courtyard, hub of the stately home’s retail and café operations. The posh bird scavenging for crumbs among the tables clearly isn’t shy, because the courtyard is buzzing with people. It’s Castle Howard’s monthly market day, so, as well as the gift shops, book shop, café-restaurant and farm shop housed in the old stable buildings, there are around 20 stallholders here selling a range of crafts and local foods. I’m here to meet Jane Deri, who has been running Castle Howard farm shop – an L-shaped store in one corner of the courtyard – since 2011. In that time she has quadrupled sales from a business unit that, when she arrived, was making minimal profit on revenue of around £400,000 and was in danger of being closed down. “It looked like a shop that had taken everything the sales reps had told it to buy,” she says. “It was stacked out with popping corn and tonnes of gluten-free products. It felt a bit dull, and the people who worked here were down because of that.” Now, her biggest problem is not lack of enthusiasm but lack of space. “We’re getting £1,300 in sales per sq ft across the store and we can’t take any more out of this small area.” Once you get past the shop’s fine stone doorway, you can see her point. This is no style-over-substance foodie gift shop, it’s a pukka farm shop, crammed floor to ceiling with product. “Marketing keep telling me I should do more tastings and get suppliers in,” Deri says, “but there’s nowhere for them to stand. People get annoyed if they can’t get around the shop on a busy day – and you have to do tastings on a busy day or they don’t work.” There’s a fair selection of Castle Howard own-brand gift foods on display, as you might expect – notably a big range of mid-price preserves made by Bracken Hill in Elvington. But the range overall wouldn’t look out of place in any well-stocked farm shop nationwide, including fresh local bread from Phil Clayton’s Haxby Bakehouse and a selection of basic store-cupboard products, such as Garofalo pasta from Melodia Foods. “One of the first big changes I made was to get some decent pasta in,” says Deri. “They were selling

pasta shaped like Christmas trees, but I didn’t want gimmicky food – I wanted to offer good honest food to let you make a meal from scratch.” The cheese counter combines bigselling, populist cheeses with more interesting British regional options. So Wensleydale with cranberries and with ginger sit alongside the regular Hawes Wensleydale but also King Richard III Wensleydale, made by Andy Ridley at Fontmayne Dairy. “I brought that in straight away,” says Deri, “because it’s a wonderful cheese.” A standard pasteurised French brie is sold all year round, but a raw milk variety is added at peak sales periods when it can be turned over fast enough. The unpretentious star of the shop is the butchery section. Its flagship is Aberdeen Angus beef, reared on the estate, with big joints displayed proudly on a multideck facing down the shop. But there also keenly-priced deals on day-to-day purchases, such as shop-made sausages at £9.99 for 3lb. “Meat is a great one for getting the turnover up,” says Deri. “People will come and spend £100-£120. But we do a lot of offers too.” She continues: “For me, food is for everyone, so it’s important it’s good value. It’s not about how much money you’ve got, or about class: everyone should be able to enjoy it. “Some people feel we should be a little more expensive in the farm shop, because of the location. But I think it’s nice for people to go home feeling they’ve had a great day and had great value for money. You go in some delis and it’s like one of those estate agents where you can’t afford any of the houses. They’re a little bit snooty.” When I tell Deri I like the look of her shop, she laughs and says: “I’m so glad you said that!” A loyal reader of FFD’s Deli of the Month, she has looked back through the last few interviews and found glaring differences between her store and operations like Rhug Estate farm shop in Wales, with its slick EPoSbased management systems, or last month’s featured shop, Umami in Wantage, with its minimalist style of merchandising. “When I read about Umami saying ‘We don’t want to be an ‘Aladdin’s Cave’ it made me laugh,” she says, as we stand in front of her heavily laden shelves. “We have a lot of jams and chutneys, for example, but they do turn over, so it’s very hard to know what to get rid of.” In fact, she says, she would like to bring more product in, to give the shop a few more points of difference – including foods made in-house. “I’ve got so many ideas but not the space. If we had a bigger deli we could look at ready-prepared salads; if we had room for baking we could do our own pies. “We have a lot of choice, and I think that’s what gets people to

Café image: Andy Bulmer

products, promotions & people

drinks that people pick up on their come to us. But I’m not sure we have way out. They don’t want to queue in anything really special. If we could the shop.” make our own things, like pies and The café opened at Easter 2012, pastries, we could do a lot more.” and immediately took five out of six One key change made soon of the shop’s most profitable products after Deri arrived was the addition with it, mainly in the shape of drinks of a separate coffee shop, under and traybakes. So Deri says the her management, at the entrance performance of shop and takeaway to the Stable Courtyard, which is have to be seen as whole. “The shop also the main visitor entrance to the did £400,000 in the year to January whole property. The move was a 2011 and it has just steadily improved little controversial, as Castle Howard since then. With the coffee shop too, already had the Courtyard Café, run we will do £1.6m this year.” as a separate concession, for those That’s some going when the who want to sit down for a meal or combined snack. But square footage Deri – who There are days when we’ll is half that has now also take £13,000 and days when of a typical taken control we take £500. If you didn’t convenience of the larger watch your wastage and your store. The Boathouse main driver, Café by Castle staffing you could end up of course, Howard’s Great without a viable business. is tourism, Lake – was with 250,000 convinced people a year visiting Castle Howard there was space for a takeaway. and its 1,000 acres of parkland. The “The objection to the coffee shop property was famously the location was it would take business away from for ITV’s Brideshead Revisited and has Courtyard Café, but it hasn’t. It’s a been home to the Howard family for different market.” It also freed space more than 300 years. Deri reports in the farm shop, and created new directly to the Hon Simon Howard, grab-and-go sales. “I knew there was its current owner, who is operations a lot more potential for things like soft

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with superior quality products like Patchwork patés, before moving to a better location and opening a separate café too. “What I learned from that is that a deli and café go naturally together,” she says. “But a café doesn’t need the same passion or knowledge. If you get a café right, you can easily roll it out to other sites, but you don’t see that with delis and farm shops. It’s really hard to do. For one thing, the work is relentless.” After selling up in 2002, Deri pursued other ventures for a while, but a stint as a Business Link advisor in the Humber region edged her back towards commercial management. At Castle Howard she has been largely left to follow her instincts. “They were looking for someone to show leadership, and it has been nice that I could do what I wanted, with no diktats. Recently they’ve got more keen on own label and branding, and there’s a big push across the estate on marketing, so we are probably coming under the radar more.” In value terms, shop sales are split 70% from locals (which means those visiting once or twice a month, and from as far afield as Leeds) and 30% from tourists, although Deri says the profit split is more like 60:40, given the higher margin on gift foods. “I’ve always run the shop to make money,” she says, “and I like to get the right products in and to please people. We have a dilemma, in a sense, that this is a visitor attraction too, and we may get criticised by a customer sometimes if we can’t answer every question about the house and grounds. But we don’t get complaints about the quality of our food.”

director for the trading activities that support the house and garden. www.castlehoward.co.uk “The big challenge is that there are days when we’ll take £13,000, and days when we take £500,” TOCKS ARD MUST-S W says Deri, “and if you didn’t O H LE ST A C r cheese watch your wastage and your Black Bombe Snowdonia staffing you could end up lue cheese without a viable business. Yorkshire B “When you look at what ouse bread Haxby Bakeh days peaked in previous years Local honey you do start to see a pattern. You er ves know the first sunny day of the Rosebud Pres year will go mad, so we watch crispbreads Peter’s Yard the forecast. And we have coach lime, black Vinegars – Womersley parties that we can plan for.” vender pepper & la Deri should be good at – tomato & ovender soup Pr e ir sh numbers: she qualified as a rk Yo red pepper chartered accountant with KPMG e salami Pigs Yorkshir in 1989, and worked in financial Three Little ne Cheeses) training before launching her (Yorkshire Fi ie br fe lif nc Bar first food venture in 1993 – a sta Huddersfield-based home-delivery Garofalo pa Gentleman’s rium – The business designed to bypass Patum Pepe the multiples. (“We didn’t like Relish ire Lass dry supermarkets,” she says.) But the yards Yorksh yedale Vine R idea was bit ahead of its time. She white wine eventually sold the van and delivery cider Amplefor th round, but it gave her a “toe in the rewery Wold Top B water” of the food sector. Wold Gold – Parkin She then took on a former corner ’s Yorkshire Lottie Shaw shop in Hudderfield and ran it for k rkshire brac Botham’s Yo a while as a “glorified grocers”, Vol.15 Issue 5 · June 2014

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VISIT www.johnhuntbolton.co.uk TO SEE OUR RANGE OF MACHINES, PLUS VIDEO CLIPS OF THE MACHINES IN OPERATION

Bandsaws l Burger Machines Cookers l Dicers Smokers l Fillers Filler Linkers l Mincers Mixer Grinders l Slicers l Tenderisers Utensil Washers Vacuum Packers Z Arm Mixers

OR CALL + 44 (0) 1204 521831 / 532798 OR FAX + 44 (0) 1204 527306 OR EMAIL spencer@johnhuntbolton.co.uk

JOHN HUNT (Bolton) Ltd

Tel: 01233 733737 Mob: 07831 486921 Tel: 01282 440040 Email: info@autopack.co.uk

www.autopack.co.uk

Rasbottom St, Bolton, England BL3 5BZ

• baking equipment

• food processing machinery

W E NE NG A R

sauce & soup

Pouch ready!

tel: 01404 892100 email: sales@vigoltd.com www.vigoltd.com • bottles & jars

Fax: 01233 733392 Email: sales@windsorfoodmachinery.com Web: www.windsorfoodmachinery.com

• food processing machinery

• ingredients

NEW!

www.inkreadible.com or ring us to discuss your requirements 0800 096 2720 email: sales@inkreadible.com

• ingredients

• labelling

Small Scale Batch Production Sizes from 30 Litres Upwards

Weighing Labelling Epos Freshness & Flavour sealed in ice

Contact Liberty Process

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

www.libertyprocess.co.uk

Produced to order by FA Young Farm Produce Ltd., Timsbury, Bath, Somerset BA2 0FQ

Tel: 0845 094 0187

June 2014 · Vol.15 Issue 5

Ser ving the Food and Drink industr y since 1980

Self adhesive labels and swing tags for food and drinks Visit our website for examples of our work and testimonials

Tel 44 (0)1706 364103 Fax 44(0)1706 625057 www.becketts.co.uk www.bakeryequipment.co.uk

For the Production of: Sauces, Soups, Stews, Jams, Chutneys, Preserves, Pie Fillings and much more!

Micro Sauces from Verstegen

@Verstegen_UK

Unit 4G, The Leathermarket, Weston Street, London SE1 3ER Tel: 020 7407 3200 Fax: 020 7237 9093 www.FrenchFlint.com

• labelling

Vestegen Food Digest Ad (47.25x60)_Layout • ingredients • packaging

Tel: 01206 250200 info@verstegen.co.uk www.verstegen.co.uk

Speciality Glassware, for the more discerning producer.

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

Windsor food machinery Ltd

Tel: 01430 879967 Contact: Martin Scott Email: martin@silesiavelox.co.uk • 2 Years Warranty, available in Single or Double Sizes • Versatility, Performance & Choice

Real baking – real easy

HS HS French Flint Ltd. FF

Butter Dairy powders Bespoke dairy blends

To see how this amazing grill works please visit www.contactgrills.co.uk to see live real time demonstrations

Cooking Vessels for Speciality Food Producers

• ingredients

Sugar Dextrose Sweetened condensed milk

Celebrating 35 Years of Business Success

Liberty Process Limited

• bottles & jars

Windsor food machinery Ltd

Example of Cooking Times • Omelettes 25 Seconds • Bacon 30 Seconds • Toasted Sandwiches 1 minute • Pannini/Baguettes 2 Minutes • Steaks 2 Minutes • Crepes 15 Seconds

BAG IN BOX FILLERS

 High precision  Semi-auto & auto  Wine, juice, puree,

• ingredients

can be supplied as non-organic, organic or wax-free

01761 470523 F: 01761 471018 E: info@zumozest.com w: www.zumozest.com

Model D955

12.1” Full Touch

7” Hybrid Price

DIBAL UK Limited W: www.dibal.com E: info@dibal.co.uk T: 020 8892 9465

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

• labelling

• packaging

• refrigeration

“We can help you label every step of the way, manually, semi and fully automatically”

Proudly supplying British made packaging equipment and labelling machines for 50 years 1964-2014

01274 681022 info@norpakltd.com www.norpakltd.com

• packaging

High quality printed natural greaseproof paper • training CUSTOM PRINT TO PROMOTE

• training

YOUR BRAND

• Digital short run labels • Inkjet printing • Hot foiling and domed labels • bar coding, variable data and consecutive numbering • Reeled/laminated/sheeted • High volume plain labels (We have turret winding capacity) • High volume printed labels upto 8 colours In addition with in-house design and plate making we can offer unrivalled service and response to meet your needs Unit C McKenzie Industrial Park Birdhall Lane, Stockport SK3 0XX TEL : +44 (0)161 428 1617 FAX : +44 (0)161 428 1603 www.windmilltapes.co.uk

• packaging

OFF THE SHELF DESIGNS AVAILABLE FOR ALL FINE FOOD RETAILERS ENVIRONMENTALLY FRIENDLY FREE DELIVERY IN THE UK

Tamper evident & film sealable plastic food packaging

RING FOR A FREE SAMPLE PACK

QUOTE FFD1 TO CLAIM SPECIAL DISCOUNT

Reliable leadtimes and service – sensible minimum order size Sizes available from 30ml to 5000ml – transparent products in stock

0844 225 1740

Visit www.innavisions.com or call us for a brochure

WWW.GOURMETFOODWRAP.CO.UK

TEL: 01886 832283 EMAIL: nick.wild@innavisions.com

• packaging

Top quality HACCP, food safety and auditing training courses delivered online or at our dedicated training facility. T: 01756 700802 www.vwa.co.uk

• training

CRACKING CHRISTMAS

Getting it right in December can save your year. Come and learn how you can crack Christmas from two retailers who have done over twenty between them. You too could •spend ingredients • packaging January on the beach.

NEED TO KNOW Monday June 23 Hall 2, Yorkshire Event Centre HG2 8PW, 10.30am-2.00pm £45.00 plus VAT Come along and spend the afternoon at the show What will you learn • What a 2% increase in margin can do to your profitability • How you can extend your Christmas sales into November • How you can play the cash flow game to your advantage CHARLIE • How to create a business plan specifically TURNBULL, for this time of year Turnbulls Deli & Café • How to make sure your food shop is top of your customers Christmas list • How to manage wastage and how to stock season-specific products

GEORGIE MASON, Gonalston Farm Shop

#hazzer

To enrol call 01747 825200 or email tortie.farrand@finefoodworld.co.uk Vol.15 Issue 5 · June 2014

June 2014 路 Vol.15 Issue 5