FFD June 2017

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June 2017 Volume 18 Issue 5

www.gff.co.uk

THINGS ARE LOOKING UP Emma Beaumont shares her deli experiences

ALSO INSIDE Cyber crime Rowcliffe’s rebrand Jams & preserves

HARROGATE 2017 SHOW PREVIEW TURN TO PAGE 29

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June 2017 | Vol.18 Issue 5

CONTENTS 5 THE BIG PICTURE Gold Hill Cheese Race 6 NEWS Cotswold Fayre, Sourced Market, Hebridean Sea Salt 20 OPINION If I’d Known Then…, business rates 23 CHEESEWIRE Cheese bars, Reblochon, cutting tips

Meet the ‘new’ traditional Wensleydale

Could your business be hit like the NHS?

24 CHEESEWIRE Fellstone cheese

15 ANALYSIS Cyber crime

61 SHELF TALK Chef Francesco Volgo, mango beer trending and a first look at Rowcliffe’s rebrand

27 CUT & DRIED Capreolus, Oxsprings, Great Glen Charcuterie 30 SHOW PREVIEW Harrogate Fine Food Show 50 CATEGORY FOCUS Jams & preserves, home baking

We’ve all seen ‘two chickens for a fiver’. Some stuff in supermarkets is pretty grim. 66 DELI OF THE MONTH Granthams of Alderley Edge

71 GUILD OF FINE FOOD NEWS

If anything, retailers should be brave and sell out of a brand 59 ARTISAN PRODUCERS Dark Woods Coffee

EDITORIAL Editorial director: Mick Whitworth Editor: Michael Lane Assistant editor: Lauren Phillips Reporter: Andrew Don Art director: Mark Windsor Design consultant: David Cross Editorial production: Richard Charnley Contributors: Nick Baines, Clare Hargreaves, Patrick McGuigan, Lynda Searby

ADVERTISING advertise@gff.co.uk Sales director: Sally Coley Sales manager: Ruth Debnam Sales executives: Becky Stacey, Maria Burnett GENERAL ENQUIRIES Tel: +44 (0) 01747 825200 Fax: +44 (0) 1747 824065 editorial@gff.co.uk Printed by: Blackmore, Dorset ADDRESS Guild House, 23b Kingsmead Business Park Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom

PUBLISHED BY The Guild of Fine Food Ltd www.gff.co.uk © The Guild of Fine Food Ltd 2016. 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.

Turn to page 71 for news from the Guild

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THE BIG PICTURE

The right direction Plenty of people have heard of the Gloucester Cheese Rolling but, in Dorset, they race with cheese in the opposite direction. Staged during the Shaftesbury Food & Drink Festival on the steep street made famous by the iconic Hovis advert, the Gold Hill Cheese Race is the brainchild of Turnbulls Deli. In between the race action, owner Charlie Turnbull extols the virtues of artisan cheese to several hundred spectators, getting some pretty good publicity for both his shop and the producers that sponsor the race area with their banners and 25kg truckles. Credit: James Thrift Photography

Vol.18 Issue 5 | June 2017

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NEWS

Partnership gives Cotswold Fayre wider chilled scope

The world’s largest gourmet amusement park will be opening in Bologna this autumn, showcasing every aspect of Italian food, from production to consumption. FICO Eataly World will host over 2,000 companies, organic markets, workshops and a convention centre.

By Andrew Don

Cotswold Fayre clinched a deal that paves the way for it to supply chilled food to independents across England, Scotland and Wales. Its new partnership with Aktrion Group’s Chilled Logistics will see its chilled wares delivered as far north as York, as well as to East Anglia, the south coast and south Wales, by the end of the year. Cotswold Fayre’s chief executive Paul Hargreaves said the area north of York and Scotland would be achievable beyond this year via a partner company of Chilled Logistics. “Clearly this year we’ve got a lot of work to roll that out from where we are at the moment,â€? he told FFD. Hargreaves said the business could conservatively add ÂŁ1m in revenue annually for the next three years which would make chilled about a third of its business by then. “Hopefully the ambient

Cotswold Fayre’s range of chilled goods will now be available to more retailers across the country

will continue to grow as well but I think chilled will grow a lot faster than ambient for everyone,� he said. “I think that’s where the action is at the moment. A lot of retailers seem to be pulling out ambient shelving and putting in more fridges.� Hargreaves sees potential to make big inroads into village convenience stores but not in a way that would cannibalise its specialist food retail customers.

“We are probably quite unusual in the wholesale world in that we do the very niche foodie products and also a lot of the stuff that all the wholesalers do,â€? he said. “What we are pushing into convenience stores is the more mainstream end of our range. I wouldn’t want a convenience store to stock a ÂŁ10 balsamic vinegar. I don’t think they’d sell it very quickly so I think we are okay on that front.

“We will still have 100-150 brands at the more foodie end that will be the ones farm shops and delis will continue to take and we wouldn’t really want to push [those] into convenience stores.� Hargreaves said he thought delis needed to be careful because he had been to some convenience stores, which were “almost looking like delis�. cotswold-fayre.co.uk

Jar and bottle wholesaler Pattesons Glass has been bought out by European operator Industrial Packaging Group in a multi-millionpound deal. The Belgian company said a UK partner would strengthen its distribution activities in the country. The success of private label and the impact of price increases across European supermarkets is driving up the sales value of olive oil, according to IRI. UK sales of olive oil increased 2.9% to â‚Ź186.8m (ÂŁ157.14m) last year and volumes rose 1.3%. UK prices rose 1.6% over the same period.

Harvard says gluten-free is not always good While many consumers are now choosing to go gluten-free, scientists have suggested that the diet could be bad for those non-coeliacs or those who do not require it medically. The research from Harvard University, published in the BMJ, stated that people who limited intake of glutencontaining grains – such as wheat, rye and barley – could be depriving themselves of ingredients that promoted cardiovascular health. “Short of strict gluten avoidance, people may reduce gluten in their diet owing to beliefs that this practice carries JHQHUDO KHDOWK EHQHĆ“WV Ĺ? the report said. 6

June 2017 | Vol.18 Issue 5

Harvard scientists say grains like wheat promote cardiovascular health

The avoidance of dietary gluten, however, “may result in a low intake of whole grains, which are associated with FDUGLRYDVFXODU EHQHĆ“WV Ĺ? the scientists said. Researchers from the American university EDVHG WKHLU Ć“QGLQJV on a study of data from 120,000 people, obtained over a quarter of a century.

Fenwick stages month-long producer showcase Fenwick Food Hall, in Newcastle upon Tyne, has MXVW Ć“QLVKHG LWV PRQWK long Meet the Artisans event showcasing more than 30 British food and drink suppliers. Customers were

invited to meet producers, taste their products and learn about the stories behind brands, including local suppliers Doddington Dairy, Wylam Brewery and Noveltea (above), founded by

two former Newcastle University Business School students. More than 100 new products were launched at the event which ran from 24 April - 21 May. fenwick.co.uk

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June 2017 | Vol.18 Issue 5

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NEWS

Norfolk store Bakers & Larners plans £250k food hall upgrade

The Norfolk department store is set to spend a substantial amount on refitting its food areas

By Andrew Don

Bakers & Larners department store in Holt, Norfolk, has hatched plans for a £250,000 makeover of its food hall. The 247-year-old store, referred to locally as the Harrods of Holt, will keep a wide berth of shop-fitting firms and design agencies and create the updated look in-house. It last upgraded the food hall 10 years ago when it extended by 700 sq ft to

take it to 4,200 sq ft. Michael Baker, managing director of parent company CT Baker Group, admitted the food hall had started to look “a bit down at the heel” and needed “dealing with”. The refit, which will begin early next year, will include new floor covering throughout. “It will probably be the Karndeantype laminate light oak colour flooring that we’ve already got in another part

Time needed to replace CAP after Brexit, say Lords Brexit offers “a real opportunity” for UK food and farming but businesses will need time and clarity from government as the industry looks to replace Common Agricultural Policy (CAP), a House of Lords committee has advised. A new House of Lords’ European Union (EU) Committee report said the CAP has played a fundamental role in regulating and supporting British agriculture, as well as fostering free trade of foods within the EU. However, the report also highlighted that CAP often comes under fire “for being bureaucratic and

burdensome” and noted accusations of misdirected and ineffective financial support. “Once outside the EU, the UK must develop its own external tariffs, and may find itself subject to the high external tariffs applied by the EU to agricultural products – to the detriment of UK farmers and food manufacturers – unless a preferential trade agreement is agreed.” It also said the UK might face non-tariff barriers when exporting agriculture and food products to the EU, resulting in delays at ports and extra administrative costs.

of the store”, said Baker. The heating system will be replaced with airconditioning units, and a suspended ceiling and modern eco-lighting will be installed. “We are doing our own design,” he said. “We are not going to any shop-fitting outfit to have designs done because if we do that we will just end up looking like everybody else.” The design would be “quite quirky”, he said

and would include real timber. The food hall would deliberately not go “all modern”, bearing in mind its heritage. “We will be doing away with the utilitarian gondola units and have purpose-built ones by local craftsman. It will cost more but it will be a better result.” The food hall’s almost 1,000 gluten-free products have been given a unified colour label so people can see at a glance what is gluten-free and what is not, including those products not necessarily marketed as such. The retailer is also making its own label more cohesive. Baker emphasised that although the store was old, it was not averse to technology. “Our computer runs the company and I can take any item off the shelf and tell you how many we sold yesterday or the first three hours this morning, what they cost us what we sold them for, what the margin was and what the current stockholding is.” bakersandlarners.co.uk

Food from the Isle of Man now has its own provenance labels. Product of the Isle of Man can be used on food with ingredients grown, reared, caught and processed there. Products made with some imported content can now bear the Made in the Isle of Man label. The Little Herb Farm’s tayberry & sage vinegar dressing, Peelham Farm Produce’s organic airdried juniper mutton and Mara Seaweed’s Furikake all won awards at this year’s Scotland Food & Drink Excellence Awards. Artisan gluten-free bakery, Lottie’s Bakehouse has launched a crowdfunding campaign on Kickstarter hoping to fund expansion and increase its presence at trade shows and exhibitions. Fairtrade company Divine Chocolate has won best emerging brand at the Sunday Times Lloyds SME Export Track 100 awards.

Farmer and paramedic open East Yorks deli Two entrepreneurial childhood friends, who used to sell sweets at school together, have opened a deli together and have a five-year plan to open at least two more. Callum Langton, 24, a farmer, and paramedic Matthew Oliver, 25, opened the 400 sq ft Countryman’s Deli in what was previously a bridal shop in Cottingham, in the East Riding of Yorkshire. Suppliers include Shepherds Purse cheeses, Wensleydale Creamery and A Laverack & Son, “whose pork pies are second to none,” said Langton. Flavoured cold

pressed rapeseed oils and Balsamic vinegars come from Yorkshire Drizzle, the owner of which lives nearby the shop. “Our cakes come from a friend 300 yards away. Pipers Crisps are “just across the bridge” and all the fruit and vegetables used in its products are sourced locally,” added Langton. Countryman’s Deli makes its own quiches. It also sells hand-made cakes, tray bakes, cupcakes, sausage rolls, steak pies, pastries, fruit pies, pork and beef dripping, “Our five-year plan is to have at least three shops,” said Langton.

KEY FIGURES

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Vol.18 Issue 5 | June 2017

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June is Bustin’ Out All Over ack. Rodgers & Hammerstein

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June 2017 | Vol.18 Issue 5

NEWS

Crime fears grow among farm shops

AmiVet Exports has launched a website tool which allows food exporters to see which of the 1,500-plus Export Health Certificates they require for their animal products.

By Andrew Don

Crime has moved up the farm shop agenda after a snap poll by the National Farmers’ Retail and Markets Association (Farma) suggested criminals were targeting a high proportion. Farma recently hosted a discussion on Facebook about break-ins and burglaries in which about a third of participants said they had been burgled – “a relatively high proportion”, and 86% felt they needed to do more to secure their shop. Although based on a small sample, comments on the forum would appear to confirm FFD’s own findings. The magazine has reported on numerous thefts and break-ins this year, including Macknade Fine Foods in Kent, Apley Farm Shop in Shropshire, Perryhill Orchards in East

Sussex, Woodview Farm Shop in Bedfordshire and Attfield Lodge Farm in Leicester. Michael Mack, Farma’s managing agent, said farm shops were more vulnerable than town-centre independent retailers. “They probably suffer a lot less shoplifting but I think they are more vulnerable to burglaries [at night] and that kind of crime because of their remoteness. No one’s there, it’s dark and they have high-value products.” He said some owners on the “closed” Farma members forum on Facebook reported it was more the damage that was caused that was the problem than anything else because they did not keep much cash on the premises. Mack said that although

A recent Farma survey found a third of its respondents had been burgled and 86% felt they needed to improve security

some had “a reasonably good response rate” from police, a lot more that could be done to increase the detection rate. Matthew Grindle, owner of Manor Farm Shop in Catthorpe, Leicester, said his charity tins had been stolen and the premises had also been burgled at night. “We phoned the police. They were very good but they said they couldn’t catch [the criminals] or trace them,” he told FFD. “They are struggling in Leicester to keep up with

the crime they’ve got in the urban areas where there’s more CCTV.” Grindle said his business was more vigilant than it used to be. “I think most people just think it’s a fact of life and you have to do what you can.” Farma is trying to reorganise a workshop, to be hosted at Manor Farm Shop, for retailers to meet police and security experts. Those interested in attending should contact Farma on 01638 676747. farma.org.uk

Drewton’s Farm Shop on the Drewton Estate in South Cave, East Yorkshire, has scored a hat-trick by winning East Riding of Yorkshire Council’s Chairman’s Award for Business (under 50 employees) for the third consecutive year. Coeliac UK patron Caroline Quentin has helped launch the charity’s Gluten Freevolution campaign to further expand the range of options of safe glutenfree food when eating outside of the home for the 1.3m Britons on a gluten-free diet.

Cannon & Cannon targets retail and meat bar openings

Taste of the West launches regional food search tool

By Andrew Don

Regional food group Taste of the West has launched an online tool to help visiting consumers locate food and drink businesses in the West Country. It includes an interactive map to help consumers find the best places to eat, drink, shop or stay by location or other search criteria. The tool has been created as part of Taste of the West’s strategy to develop a “go to” website for people visiting the region. John Sheaves, CEO of Taste of the West, said: “Food & drink is now one of the top three reasons why visitors flock to our region each year. We also know anecdotally, that visitors are constantly striving for top quality experiences, but finding that little gem of a pub or

British charcuterie specialist Cannon & Cannon has revealed ambitions to open its first pure retail outlet and to expand its fledgling Nape cured meat bar concept. The Borough-Marketbased business has expanded into online, event catering and a Meat School but it plans to grow further since opening Nape in Camberwell, south-east London, in February. Director Jamie Wallace told FFD that the company was looking for a “showcase destination for British charcuterie” but it would have to “tread carefully”. “You need something of the quality of Neal’s Yard for cheese and that’s one of our objectives,” he added. Wallace said the business will focus on

Cannon & Cannon hopes its Nape bar in Camberwell is the first of several outlets outside of its Borough Market HQ

trying to secure a shop around Borough Market, or Seven Dials, Covent Garden – “a real destination central London spot”. “It would be dependent on us getting a really attractive deal on a site,” he added. “I would want to keep it pretty manageable in terms of making it stack up financially. We don’t need acres of space.” The aim would be to sell complementary products

alongside charcuterie, such as pickles, breads and olives. It would be a multi-use space so in the evening it could be a tasting venue with wines and craft beers “so you are sweating your assets,” said Wallace. He added that he would like to open another three or four more branches of Nape in London over the next few years. cannonandcannon.com

Taste of the West’s Food Finder site is accessible on mobiles and pcs

café can be a bit of a hit and miss activity.” The tool will also have news from food producers, a listing of all food related events from farmers’ markets to brewery tours and printable recipes using regional produce. Sheaves added: “As a region, we want our visitors to go away having had a top-quality experience – one that tells our regional story through the top-quality cuisine on offer.” tasteofthewest.co.uk

Vol.18 Issue 5 | June 2017

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NEWS Salt makers reaffirm artisan methods in the wake of Hebridean scrutiny By Mick Whitworth

Leading artisan sea salt brands say they are concerned for the sector’s reputation after the collapse of Hebridean Sea Salt during an official probe into the authenticity of its products. Founder Natalie Crayton was forced to close the Isle of Lewis business earlier this year after an investigation, driven by Food Standards Scotland (FSS), suggested 80% of salt in its packs was from outside the UK. The issue gained national exposure in May when Crayton gave an interview to The Herald in Scotland saying her business had been “destroyed by the bullying behaviour of FSS”. Crayton confirmed she had been adding boughtin salt to seawater during evaporation for more than a year in a ‘seeding’ process designed to encourage crystalisation. But she said FSS had pressured Western Islands Council EHOs to close her business even though the issue was one of labelling, not food safety, and she had already removed a ‘nothing added’ claim from her packaging. Crayton also said seeding

Sourced Market opens new site in Barbican London By Lauren Phillips

was common among highend brands – a claim that has baffled and infuriated other producers who fear it could undermine consumer confidence. At Halen Môn, the Anglesey Sea Salt Co, cofounder Alison Lea-Wilson said she “deplored” the suggestion that seeding was the industry norm. “We welcome any investigation into the industry so consumers can be sure their sea salt is what [producers] say it is,” she told FFD. Halen Môn is the only UK sea salt with EU Protected Food Name status, which Lea-Wilson described as “an independent, castiron guarantee to consumers of its authenticity”. “Our salt is made solely and purely

from water drawn from the Menai Strait.” Industry sources have speculated Crayton may have used seeding to increase yields after securing a contract to supply Sainsbury‘s at an unrealistically low price. Nanette Muir, a director of Isle of Skye Sea Salt Co in Portree, said her main concern was how publicity about Hebridean Sea Salt might reflect on other Scottish products. “We haven’t even investigated that kind of industrial process,” she said. “We’ve developed a simple method of solar evaporation using ponds inside polytunnels. We don’t even have power on site. So it’s 100% natural and 100% Scottish.”

Independent food and drink group Sourced Market has opened a new site on Goswell Road in Citadines Barbican London hotel, across the road from the Barbican estate. The Barbican outlet is the fourth to be opened by the chain – alongside those at St. Pancras Station, Marylebone and Victoria – and is a two-minute walk from Barbican tube station. There will be space for 20 covers inside and

a further 15 seats outside the shop. Sourced Market, which opened its first store at St. Pancras in 2009, has said it will continue the same ethos at the Barbican shop, sourcing artisan products from British and European producers. The store will be open weekly from 7am to 10pm and will offer a selection of brands including Beavertown beers, Cobble Lane cure meats, Crosstown Doughnuts and Origin coffee. sourcedmarket.co.uk

Sourced Market opens new site in Barbican London

Petersham Nurseries developing Covent Garden foodie destination By Andrew Don

Suffolk Food Hall may have bagged itself an unofficial world record for the most people eating a sausage roll simultaneously. In total, 283 customers gathered in the retailer’s courtyard facing the River Orwell. The event was staged as part of the food hall’s 10th anniversary celebrations. suffolkfoodhall.co.uk 12

June 2017 | Vol.18 Issue 5

The first phase of a foodie destination development, which will include a delicatessen and a wine cellar, is scheduled to open in the heart of London’s West End next month. The food and wine retail section of the 16,000 sq ft Petersham Nurseries scheme in Covent Garden, will open alongside The Florist and The Shop – incorporating horticultural events space The Potting Bench – selling homewares, furniture, gifts and antiques and handcrafted items. Phase two is scheduled to open mid-October,

featuring The Peterhsam and La Goccia restaurants and La Goccia Bar. The development is the second venue for founders Gael and Francesco Boglione, who were also behind a similar project in Richmond. Lara Bogliona who will be managing director of both the Covent Garden and the Richmond site, said: “Recalling memories of an Italian alimentare,

my vision is to bring the spirit of a traditional Italian grocery store to this elegant setting in central London.” The 772 sq ft delicatessen will stock sweet and savoury pastries, fresh pasta and sauces made daily on-site, as well as a selection of antipasti, cheeses and charcuterie to take away and made-toorder sandwiches. petershamnurseries.com

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ANALYSIS

cyber crime CYBER CRIME

The WannaCry ransomware attack that floored the National Health Service last month served as a wake-up call to businesses large and small. But is the speciality food sector particularly vulnerable to cyber crime? ANDREW DON finds out.

Ghosts in your machine? LAST month’s global cyber attack, which most notably took down hundreds of computers across the NHS, was alarming in its scale. But what is even more frightening is that this kind of thing happens to computers and businesses every day. Ransomware like WannaCry and its ilk are nothing new. While there is nothing that makes them any more vulnerable than large organisations or other types of small business, independent food retailers are just as likely to find themselves locked out of their computers and their data compromised by cyber criminals. If you have an internet connection, old hardware, software that hasn’t been updated and staff that are unaware of the dangers that even a simple email can pose, then you are as at risk as anyone else. Vicky Robinson, head of marketing and communications at the Institute of Risk Management, says: “If you just have a couple of staff and a managing director, these things [computer security] can get overlooked. The managing director needs to take ownership.� Russell Wilkins, technical director at EPoS company Open Retail Solutions (ORS), believes

farm shops and delicatessens are “at least� as vulnerable as bigger organisations. “At the end of the day, infections can come in through any means. You would expect smaller businesses to be more vulnerable because they haven’t [necessarily] got the same level of security or the IT support teams.� Wilkins says the latest ransomware attack hit a couple of ORS’s garden centre customers and a delicatessen. “The infections mainly come in via an email and the unsuspecting staff member opens it up, follows the link and it downloads the ransomware onto the computer and encrypts all the files; or opens zip files which normally contain an executable file, or follows a link to a website.� Wilkins declines to name the East Midlands delicatessen that had two networked computers affected. “We ended up getting involved and had to restore files from backup.� That deli was lucky. It would have had to risk paying the ransom if it did not have backups – something fraud experts discourage because it rewards criminal behaviour and there is no guarantee that they will restore the files.

for 29%

CONTINUED ON PAGE 17

WHAT THEY’RE SAYING ABOUT CHARLES BRADFORD MANAGING DIRECTOR, GOG MAGOG HILLS FARM SHOP, CAMBRIDGESHIRE

“I had not given ransomware a great deal of thought until I saw the headlines. If the NHS is getting hit, we certainly could if there are some machines sat on our systems that haven’t been updated.

One of the key things for me is now trying to understand what are the most critical aspects across our IT infrastructure. We are not in the business of IT. We are into selling fantastic food, yet it’s only when there is an IT issue you realise how reliant you are on it.�

CYBER CRIME DEBBIE ATHERTON DIRECTOR, ARCH HOUSE DELI, CLIFTON, BRISTOL

“I spent 20 years in IT. I don’t worry about cybersecurity. I would if I held lots of customer information that people could hack into. I run payroll on a separate laptop and never click on hyperlinks even if they look genuine. Small shops are more vulnerable because people don’t have the expertise. We only have one computer that staff have access to

and it has McAfee on that which automatically updates. There is no personal customer information. It is purely used for cashing up at the end of the day. If something goes ZURQJ LWĹ?V QRW GLIĆ“FXOW WR UHLQVWDOO Windows.â€?

Vol.18 Issue 5 | June 2017

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ANALYSIS than 5%

cyber crime

Nigel Bogle, founder and chief executive of Lakeland Computers, which supplies its Eureka EPoS systems to retailers, including Paxton & Whitfield, Apley Farm Shop, Suffolk Food Hall and Wilsons of Crossgates, says a lot of small businesses cut corners because money is always an issue. He says less tangible spending, on things like security mechanisms, can take a backseat to other issues, such as business rates and paying wages. “Your focus is on selling good food, provenance and customer service,” says Bogle. “That’s what you’re in business for but a lot of small businesses don’t have IT resources inhouse and are very reliant on outsourcing. “That is money which is often diverted to other more pressing requirements within a business like that. It’s only when something happens that people say this is now a priority.” Aside from the damage done by the attack itself, businesses could also be punished by the government. Back up regularly Patch early and often %HZDUH RI RSHQLQJ DQ\ ƓOH ZLWK D MV ƓOH

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(QDEOH ƓOH H[WHQVLRQV VR \RX FDQ VHH WKH W\SH RI ƓOH \RXōUH WU\LQJ WR RSHQ 'RQōW HQDEOH PDFURV LQ GRFXPHQWV UHFHLYHG YLD HPDLO *HW VXVSLFLRXV DERXW DQ\ HPDLO ZLWK DQ DWWDFKPHQW 2QO\ RSHQ LI \RX WUXVW WKH VRXUFH Source: Lakeland Computers. More tips available at www.lccs.co.uk/security

Under the General Data Protection Regulation (GDPR), which takes effect from 25 May next year, much greater fines will be levied when data is compromised. “If businesses are caught with their proverbials around their ankles, they could be shut down overnight and they are standing there saying, ‘we never knew’,” says Bogle. “Folks are generally oblivious. The likelihood is that the ICO [Information Commissioners Office] will want to make an example of people when these new regulations come into effect.” He says the consequences of hacking, with customer data published on social media and elsewhere on the web, could irreparably damage both a business’s reputation and its finances. Bogle adds that systems are under attack every day and that ransomware is nothing new but the publicity has at least raised awareness. “I welcome that because security is something everyone needs to be a lot more clued up about.” Russell Wilkins of ORS adds there is nothing inherent in EPoS and retailers’ back office data that puts the speciality food sector at specific risk, but retailers should keep antivirus and malware prevention software up to date, install good spam filters and keep staff educated. Lady Harriet Hamilton, marketing manager, Apley Farm Shop, in Norton, Shropshire, stresses the importance of backing up devices and keeps offsite backups in high-security safes, as well as cloud-based backups for photos and files. “We currently protect ourselves with a disaster management meeting updated annually, all files are saved in Dropbox, offsite hard drive backups, cloud backups and alarmed premises.”

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Source: Cyber resilience: KRZ WR SURWHFW VPDOO ƓUPV LQ WKH digital economy – Federation of Small Businesses.

WHAT THEY’RE SAYING ABOUT TOM NEWEY, MANAGING DIRECTOR COBBS FARM SHOP & KITCHEN, HUNGERFORD, BERKSHIRE

“The risk for us is the 250 staff we have that could potentially use our computers. We ensure all staff understand the risks. We are fortunate in that we recently updated a lot of our IT. My worry comes down to purely staff getting carried away and not paying attention on a Monday morning. We get quite a few emails from different

93% of

suppliers and new products. They are very legitimate-looking emails I’ve seen that contain these links. Our view is that if you have any doubts, just delete it, and if it’s that important, whoever wrote it is going to come back to you.”

CYBER CRIME PETER THEMANS OWNER, OF WENLOCK EDGE FARM WHICH HAS A FARM SHOP IN SHREWSBURY AND ANOTHER IN MUCH WENLOCK, SHROPSHIRE

“We back up religiously on an external hard drive. We are quite small fry. Would they bother with us? When you’ve got people opening emails someone is going to open one that in hindsight they wouldn’t have chosen to. We get the odd [scam] email which is very clever, such as there’s some irregular payments on our iTunes account. I haven’t got an iTunes account. Our computers aren’t networked. There are four stand-alone

computers used on a regular basis in the business. If we need to share something, we email each other or copy stuff over on a memory stick. I‘m sure I delete half a dozen emails a week…maybe I’m deleting emails from potential customers so we could be losing out in another way.”

Vol.18 Issue 5 | June 2017

17

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June 2017 | Vol.18 Issue 5

OPINION IF I’D KNOWN THEN WHAT I KNOW NOW... Emma Beaumont Beaumont’s Deli Louth, Lincolnshire I GREW UP in Louth, where the deli known as McLeods was always part of the fabric of the town, known for its fine wine, tiramisu and beef biltong. When my husband Elliot and I returned from Manchester after living there for six years we noticed the deli had gone downhill. It had been on the market a couple of times with little interest. Mr McLeod was unwell and the store was on the brink of closure when we decided to make an offer for it in 2015. I had been teaching until that point and had two young children. The deal included the purchase of the business as a going concern, although it had all but ceased to trade. The price included the freehold to 11-13 Bridge Street, the fixtures and fittings and £15,000 of stock. We believed there was also a lot of latent goodwill which has since been proven correct by the town’s affinity to the store. We converted the upper two storeys of the building into two flats and refitted the shop area. Our vision was and is to provide interesting and alternative quality food and drink at a sensible price point. We are known for our specialist range of gins and the original plan included an extensive tobacco offering, although it has become clear that this will only ever be a niche part of the business due to societal and legislative changes in recent years. We also had plans to do more with confectionery. This is an area I think we will still develop as the margins are very good. I would also like to branch out into chilled ready meals and bolster our bakery offering. Most of our time is spent cleaning and making items for resale such as tray bakes, desserts, sandwiches and salads. These lines deliver the highest gross profit margin but are time consuming to prepare. Christmas is a massive seasonal challenge for us and in our first year we didn’t have our margins quite right on a number of seasonal lines. We have made changes through rationalisation, stock control and margin analysis to prevent this from happening again. Margins are a difficult area – not just at Christmas but year round. We soon realised that we needed to substantially increase the margins on fresh products, such as cheese and antipasti, to become profitable. At the same time, we have had to be mindful of applying these increases gradually. Since reopening the deli in October 2015, we’ve built turnover up to £200,000 per annum, which is supplemented with £13,000 rental income from the flats. This is what we expected from the outset but it has taken longer than expected to get here. We should have reduced staff hours sooner to cater for peaks and troughs in sales activity. Initially our opening hours were 8am to 6pm with two staff on. We have since shortened our opening hours to 9am to 5:30pm and to cope with busy periods, such as Friday lunch, we have three members of staff between the hours of midday and 2pm. Staff are our biggest overhead so even these small changes have significantly reduced outgoings without affecting turnover, which is growing at around 3% per week. For the next couple of years, our focus will be on maintaining margin, driving efficiencies and refreshing our range. We also plan to invest in the shop frontage and develop the rear to allow for the opening of a café/bistro in summer 2019. beaumonts-deli.co.uk Interview: Lynda Searby Photography: Richard Faulks

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June 2017 | Vol.18 Issue 5

When your business is built on provenance, the last thing you need is anyone raising doubts about whether that provenance is genuine EDITORIAL DIRECTOR

By Mick Whitworth

THERE was a rapid exchange of expletive-rich emails around the Guild of Fine Food team last month after a Food Standards Scotland (FSS) press statement drew attention to seedy goingson in the premium sea salt market. If you hadn’t already picked this up from the national media you can read on page 4 of this new-look FFD that Hebridean Sea Salt has gone out of business in worrying circumstances – guilty, according to the Scottish food safety watchdog, of adding a heavy dose of cheap imported table salt to its “hand harvestedâ€? and oh-so-local-sounding product. The rights and wrongs are hard to pin down, not least because owner Natalie Crayton, who founded Hebridean Sea Salt in 2011, has, understandably, gone to ground. Talking to the Scottish media before the FSS announcement brought matters to UK-wide attention, she didn’t dispute having foreign salt on her premises. It was used in a ‘seeding’ process, she said, to aid crystalisation of salt flakes in her Hebridean water. But in its press statement, Food Standards Scotland said: “Over 80% of the salt found in Hebridean Sea Salt did not originate in the Hebrides, but was imported table salt.â€? I have no way of verifying that figure. But from the trade’s point of view, Crayton’s biggest misdemeanor may have been suggesting that seeding was a perfectly normal process. It may be in the industrial market, but in the provenance-driven speciality sector, where Hebridean Sea Salt was thought to sit, it’s not. I spoke to two producers – Isle of Skye Sea Salt and the venerable Halen MĂ´n, Anglesey Sea Salt – who, I would say, were respectively baffled and furious about any suggestion that seeding with salt from outside the British Isles

was acceptable. When your business is built on – indeed named for – the geographical provenance of the product, the last thing you need is anyone to raise doubts in the minds of consumers about whether that provenance is genuine. Crayton, who accepted the need to change some of her labelling, has accused FSS of “bullyboyâ€? tactics and of leaning on Western Islands Council to close her down. To be fair, having seen the way it approached its investigation into Errington Cheese, whose Dunsyre Blue was linked on sketchy evidence to an E-coli outbreak earlier this year, it seems heavy-handed is the default position for the FSS. But in this case it argues “deception of consumers on this scale is not acceptable and could damage Scotland’s well-deserved reputation for high quality, authentic foodâ€?. Last summer Hebridean Sea Salt picked up a ÂŁ180,000 contract to supply Sainsbury’s nationally, and according to one competitor it was on-shelf in the multiple at a price that could not be sustained with artisan methods. Tellingly, Crayton pointed out to the Herald newspaper that FSS guidelines on “place of last substantial changeâ€? meant the country of origin of the added salt was irrelevant, since it was processed in Lewis. This is the same argument that allows supermarket beef pies made in the UK using imported meat to be labelled as British. I feel sorry for Natalie Crayton. I interviewed her when she started the business, and liked her. But this sorry affair shows the risks of chasing supermarket business on a speciality ticket. If it means playing fast and loose with provenance claims, someone is bound to lose out.

EDITOR’S NOTE

Michael Lane Editor

IF YOU’VE MADE IT this far into the issue, then you’ve probably noticed we’ve had a bit of a refresh and a UHVKXIĹ´H :HOFRPH WR Fine Food DigestĹ?V Ć“UVW SURSHU UHGHVLJQ LQ RYHU D GHFDGH 7KH\ PLJKW ORRN VOLJKWO\ GLIIHUHQW EXW ZHĹ?YH NHSW WKH ROG IDYRXULWHV DQG VWLOO PDQDJHG WR DGG VRPH QHZ LGHDV 7KHUHĹ?V PRUH LQ WKH SLSHOLQH WRR 5HJDUGOHVV RI RXU DSSHDUDQFH WKH JRDO UHPDLQV WKH VDPH Fine Food Digest LV KHUH WR NHHS \RX ĹŠ WKH LQGHSHQGHQW UHWDLOHUV DQG VXSSOLHUV RI VSHFLDOLW\ IRRG ĹŠ DV LQIRUPHG DQG HQWHUWDLQHG DV SRVVLEOH 7KDQN \RX IRU UHDGLQJ DQG OHW XV NQRZ ZKDW \RX WKLQN YLD editorial@gff.co.uk

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Risable rates Henry Mackley

Harp Lane Deli Ludlow, Shropshire SO, for this column in Fine Food Digest, I’ve been tasked with the Business Rates Thing, which I guess is going to be a pretty easy gig as I’d imagine I’m preaching to the converted and disgruntled. On the eve of writing this piece back in May (pre-election), I bumped into our local MP. “Philip�, I said, “what’s the latest on the Business Rates Thing?� “Call me Phil�, said Philip, “but sorry, I haven’t a clue�. When your MP hasn’t the faintest on matters, then how the hell is Joe Shopkeep supposed to know what’s going on? I don’t really care for most of the facts and

I’d simply like to know what we’re getting for our money Ć“JXUHV 2XU UDWHDEOH YDOXH KDV LQFUHDVHG E\ 70%, and Tesco (in Ludlow) has increased by 0%. No idea what rateable value means. All I do know is that last year our business rates were ÂŁ258 per month and now they’re ÂŁ487 per month. That’s an increase of 88%. If we put our prices up in the same manner DQG ZLWKRXW MXVWLĆ“FDWLRQ ZHĹ?G EH WRDVW DQG rightly so. I’d simply like to know what we’re getting for our money, and no-one will give me an answer. There’s relief available, I believe, but surely that’s an indication that the whole thing is utterly potty? I phoned Shropshire Council who are pocketing the proceeds, and they told me to call central government (Ever tried doing that? Don’t bother). I even looked at a website but it had exploded and died. Many readers will be in the same Ĺ´RXQGHULQJ ERDW NHHS EDLOLQJ DQG VRPH I fear, will already be on their way to the murky depths. If I hadn’t been brung up good I’d refuse to pay, but I’d be rubbish in prison. This could be where the traditional high street withers and dies. We mustn’t let it happen.

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Vol.18 Issue 5 | June 2017

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June 2017 | Vol.18 Issue 5

CHEESEWIRE

news & views from the cheese counter

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Cheese bars offer a glimpse of British retailing future By Patrick McGuigan

A spate of newly opened cheese bars is driving interest in British artisan cheese, especially among younger consumers, with both retailers and restaurateurs tapping into the new trend. The Cheese Bar in Camden Market, which opened in April, serving dishes such as truffled Baron Bigod and raclette made with raw milk blue Young Buck, has generated huge media attention with the restaurant fully booked for its first two weeks and four hour waits for tables. Owner Mathew Carver, who raised more than ÂŁ100,00 via crowd-funding to launch the business, told FFD that his customers were typically aged below 40 and keen to learn about artisan cheese. “Most of our customers are 25-35 and around 70%

are women,� he said. “We’re aiming to open around seven sites in total and our next one is probably going to be a cheese shop by day and bar serving cocktails and cheeseboards by night. It’s a no-brainer if you’re a retailer to do something else in the evening. You’re paying rent 24 hours a day, seven days a week, so you might as well make the most of the premises.� Palmer Street Bottle Shop, which opened in Frome, Somerset in April, is doing just that. The shop sells a range of craft beer and artisan cheeses to take away, but also doubles as a bar serving cheeseboards, rarebit and baked camemberts. “People love cheese – it’s attracting a younger crowd who are interested in where food comes from and farming,� said owner Simon Bowden, who previously worked for

THREE WAYS WITH...

Bath Soft Cheese. “I think we’re going to see more cheese bars springing up in the big cities like Edinburgh, Manchester and Bristol.â€? At London Cheesemongers, a new cheese shop near Sloane Square, owner Jared Wybrow has converted the area above the retail space into a tasting room and cafĂŠ, serving simple dishes such as grilled asparagus with Beenleigh Blue and ricotta with honeycomb. “It’s a natural trajectory from interest in craft beer and coffee, which has gone through the roof,â€? said Wybrow, who previously worked for Neal’s Yard Dairy. “[The tasting room] is the next step to what we do in the shop, talking to people about flavour, where cheeses come from and how to store them. It allows us to show people how to integrate cheese into dishes.â€?

The Bristol Cheesemonger KDV PRYHG WR new premises at CARGO 2 in the city’s new :DSSLQJ :KDUI GHYHORSPHQW ZKLFK LV PDGH XS RI FRQYHUWHG VKLSSLQJ FRQWDLQHUV 2ZQHG E\ 5RVLH 0RUJDQ WKH EXVLQHVV VSHFLDOLVHV LQ :HVW &RXQWU\ FKHHVHV

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Reblochon

Made in the rugged Haute-Savoie region of France using milk from indigenous cow breeds that graze the Alpine pastures, Reblochon has a supple-togooey texture, a pungent washed rind and a buttery interior. We paired Reblochon with Mondo Brewing Company’s James’ Brown Ale – a modern brown ale with a rich ShreddiesOLNH ŴDYRXU IURP WKH PDOWV SOXV VSLFH DQG FLWUXV IURP WKH JHQHURXV XVH RI KRSV 7KH sweetness complemented the FUHDPLQHVV RI WKH FKHHVH EXW WKH VSLFH VWRRG XS WR WKH ULQG

6SULQNOH ZKROH FXPLQ VHHGV VWUDLJKW IURP WKH SDFNHW ĹŠ QR QHHG WR WRDVW RQ WR WKH VRIW SDVWH DV \RX HDW IRU D ORYHO\ DURPDWLF FUXQFK 7KH IUDJUDQW spice adds a new dimension to WKH \HDVW\ Ĺ´DYRXUV RI WKH ULQG

5HEORFKRQ KDV DQ DIĆ“QLW\ ZLWK smoked meats – think lardons LQ WDUWLĹ´HWWH 5HEORFKRQ PHOWHG RYHU SRWDWRHV 6PRNHG DLU GULHG KDP ZRXOG PDNH D JRRG DFFRPSDQLPHQW EXW IRU VRPHWKLQJ D OLWWOH GLIIHUHQW WU\ VPRNHG PXWWRQ IURP 'RUVHW SURGXFHU &DSUHROXV ,WĹ?V VRIW DQG IUDJUDQW ZLWK D PHDW\ Ĺ´DYRXU Vol.18 Issue 5 | June 2017

23

CHEESEWIRE Clare and Tom Noblet with Fellstone

We wanted the characteristics of our milk to come through in the cheese and make it a bit more unique to our farm

Gold from them hills The production process has been much tinkered with in the 18 months since the cheese’s launch and the cheesemonger has visited the dairy and offered suggestions, from increasing salt levels to using less starter culture. He also took the couple to visit Kirkham’s to see how farmhouse Lancashire is made. Whin Yeats’ customers continue to provide regular feedback about Fellstone and Clare is BRITISH FARMERS are known for being fiercely constantly tweaking the recipe, referring to the independent, but never at the expense of common detailed notes she makes on each batch, which include everything from the cows’ diets to the sense. So, when low milk prices prompted young Cumbrian dairy farmers Clare and Tom Noblet to temperature on the day of make. “I feel like we are still developing all the time,” start making cheese in 2015, they sensibly decided she says. “Our customers all taste out our cheese to pop into a nearby cheese shop to have a chat over the counter, so if it isn’t good enough then about what styles might be popular. people won’t buy it. It has to be as good as we can Luckily for them, their local cheesemonger possibly make it.” was Andy Swinscoe at The Courtyard Dairy in Most recently, the Noblets have started using a Settle, North Yorkshire – one of the country’s bulk starter rather than freeze-dried packet cultures, most respected retailers, who isn’t short of an which works more slowly and allows the natural opinion or two about cheese. It proved to be the start of a close relationship bacteria in the milk to express itself. “We wanted the characteristics of our milk to that has led to the revival of raw milk, farmhouse come through in the cheese and make it a bit more Wensleydale in the form of a cheese called Fellstone, which the Courtyard Dairy and retailers unique to our farm,” says Noblet. A collaborative approach is also employed on including Neal’s Yard Dairy and Cartmel Cheeses the farm. The couple, who are both 31, come from now stock on their counters. farming backgrounds, but the investment needed “There wasn’t any point making a cheese to to buy their own was prohibitive. Instead, they have compete with supermarket cheese, which is why formed an unusual partnership with Max and Jenny we visited The Courtyard Dairy very early on,” says Clare Noblet, who make 50-60kg of Fellstone Burrow, who own Whin Yeats and were looking each week at Whin Yeats – a rugged 250-acre hill to wind down ahead of retirement. The Noblets have bought into the herd and machinery, and can farm with 80 pedigree Holstein-Friesian cows increase their investment as they go, slowly buying on the Cumbria-Yorkshire border. “Andy is really passionate about cheese made on farms, especially out the older couple over time. “The way people farm is changing,” says Clare. territorials. And cheese is a way of making us “You do hear more about shared farming and more sustainable and adding value to our milk.” partnerships. To buy a farm outright, or even the According to Swinscoe, production of stock and machinery would be massive. This has farmhouse Wensleydale (i.e, made from a given us a way of getting started and building farm’s own raw milk) ceased in 1958, but the ourselves up slowly.” cheesemonger managed to locate some pre-war It sounds a lot like common sense. recipes that were the starting point for Fellstone.

Until recently, no farms were making Wensleydale with their own milk but one couple has revived the tradition. PATRICK McGUIGAN reports.

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June 2017 | Vol.18 Issue 5

CROSS SECTION

FELLSTONE 1 Fellstone is wrapped in muslin and buttered in the traditional manner before being matured for at least six weeks. The Courtyard Dairy sells its cheese at around three months and Neal’s Yard is doing trials by maturing it for even longer.

2 3 The texture is not as dry and crumbly as other Wensleydales with a moist, slightly open consistency, plus a drier layer just beneath the rind.

A recent switch to a bulk starter has helped tease out delicate notes from the milk. There’s a gentle butteriness and yoghurty tang, but also an underlying savouriness that lingers in the mouth.

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June 2017 | Vol.18 Issue 5

CUT&DRIED

making more of british and continental charcuterie

Olympia encounter inspires Dorset take on ventrecina

Oxsprings homes in on smoked hams

By Mick Whitworth

An encounter with an Italian artisan producer at last year’s Speciality & Fine Food Fair inspired the latest launch from Capreolus Fine Foods: a spreadable salami. “Dorset Soft Salami is my take on ventrecina, from the Abruzzo region,” said Capreolus co-founder David Richards, “which I discovered on Fracassa Salumi’s stand at Speciality.” The product he tasted at the London show was a soft, mildly spicy salami made with finely ground pork, scooped from a casing traditionally made from a pig’s stomach – or ‘ventri’. “Ventrecina typically weighs about 10kg,” Richards told FFD, “and I’m not kidding: I could have eaten the lot over three days of the show, it was so good.” Capreolus, based near Beaminster in Dorset, majors on whole muscle meats like smoked mutton and air-dried pork loin. The 500-600kg of salamis it makes each month account for only a quarter of sales but are now the focus for NPD. After sampling Fracassa Salumi’s ventrecina last September, Richards researched the salami online before coming up with his own interpretation, which, despite being a soft, paté-like product, does not need refrigeration. “I’ve basically tried to

By Mick Whitworth

Capreolus Fine Foods’ mild, spreadable Dorset soft salami (above) is a twist on the Italian ventrecina, traditionally cased in a pigs‘ stomach

produce ventrecina without a clue what goes into it except for thyme, rosemary, garlic and a little bit of orange zest,” Richards said. “What the proportions should be, God only knows! But people like it. “I’ve given it to [distributor] Harvey & Brockless, who have said they will launch it in the autumn. And everyone who has tried has said they’re going to buy it.” Richards describes Dorset soft salami as a “mindbending” example of how the fermentation process can make a relatively moist meat product safe for sale at ambient temperature. “It’s soft, it’s spreadable, it’s made with raw pork, and what makes it shelf stable is the action of fermention and a little bit of air-drying.

“Fermentation is incredible. Rotten cabbage is repulsive, but ferment it and make kimchi and it’s delicious. And you can turn raw pork into something like paté through fermentation. It bends your mind.” Other new lines from Capreolus include a merguez sausage, made with lamb, and a pork & venison pepperoni. Both can be stored at ambient temperature. “Merguez is from North Africa and southern France, and it’s usually a fresh sausage made with lamb or beef,” said Richards. “Harvey & Brockless asked me to make one that could be used for cooking but could also be eaten raw, so I decided it had to be lamb or mutton – not beef, which would have needed heat-treatment.” FDSUHROXVƓQHIRRGV FR XN

Worcestershire air-dried ham specialist Oxsprings has unveiled a new label design after opting to focus solely on a smoked version of its product. It has offered both plain and smoked varieties since owner Alex Oxspring began production on a smallholding near Pershore, in the Vale of Evesham, in 2007. He told FFD: “After many years of producing it’s the right time to streamline the operation and we feel the lightly VPRNHG >YDULHW\@ RIIHUV WKH EHVW ŴDYRXU DQG consistency.” The product is named simply “British Air Dried Ham” on-pack, but a description in smaller type says it is aged for at least eight months and “lightly smoked”. Sold in retail vac-packs, catering-size PRGLƓHG DWPRVSKHUH SDFNV DQG ZKROH legs, Oxsprings ham is available through distributors including Harvey & Brockless, Blakemore and Cannon & Cannon. With a long family history in food and agriculture, Alex Oxspring says he promotes low food miles and British pig farming. oxsprings.com

Bulk packs open new doors for Great Glen A new automated slicer, installed earlier this year, is helping Great Glen Charcuterie meet growing demand for catering-size packs. The Highlands company, which specialises in venisonbased chorizo, salami and cured muscle meats, has previously focused on whole products or 90g retail vac-packs. “The catering salamis come in sliced packs of around 450g, so they’re a more cost-effective option for chefs,” co-owner Anja

Baak told FFD. “Although many kitchens prefer to slice in-house, it’s easier to buy sliced products – it saves on space and time.” She continued: “At the moment we have standing orders from a few pizza places, such as Nick Nairn’s new pizza restaurant in Aberdeen and the Black Isle Brewery Bar in Inverness. “Our wholesalers are starting to take the catering packs too and we hope it will open new

doors for us.” Great Glen’s wild venison salami was featured in the top 10 “hot products” at Glasgow’s ScotHot catering show in March, and in April it was featured heavily in Delicious magazine after winning the artisan category in the foodie title’s 2016 awards. “The feature is a very exiting development for us,” said Baak, “as it tells our story to a nationwide audience.” greatglencharcuterie.com

Vol.18 Issue 5 | June 2017

27

Chipotle & Bourbon BBQ Sauce

Scotch Bonnet Hot Sauce

Smokey Chipotle BBQ Rub

Proud producers of Artisan Jams, Chutneys and Marmalades made using traditional methods

Award-Winning Free-Range Eggs From the Lakelands of County Fermanagh The Halls are dedicated to providing a caring and nurturing environment for their hens and are focused on producing the best quality eggs in the industry. Cavanagh Eggs have won numerous awards for their eggs including a 2-Star award at Great Taste 2016, the Blas na hEireann Chef’s Choice Award 2016, Best Artisan Producer in the inaugural Grow Make Eat Drink Awards and more recently the Northern Ireland Food Manufacturing Awards 2017. Eileen Hall: 07857964468 | John Hall: 07857964436 Email: info@cavanaghfreerangeeggs.co.uk

W: www.berryfreshbakery.co.uk E: info@berryfreshbakery.co.uk T: 01948 860538 28

June 2017 | Vol.18 Issue 5

Best Artisan Producer

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2017 Register now for the 2017 Harrogate Fine Food Show at gff.co.uk/harrogate

Yorkshire Event Centre. Monday 26 and Tuesday 27 June. 10am-4pm

Join the twitter conversation about the show with #harrogateffs

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

THE Guild of Fine Food is looking forward to the biggest Harrogate Fine Food Show yet. And we hope you are, too. Not only is there an increased number of stands but nearly 70% of those will feature businesses that are new to the show, so there will be plenty to see for both regular and first-time visitors. From chilli paste to cheesecake and craft spirits to smoothies, buyers will be able to browse a broad spectrum of speciality food and drink. There is also a healthy selection of EPoS, labelling and packaging suppliers to assist those looking to kit out or upgrade their shop floors. If you’re after some extra inspiration, the FineFoodLive! Theatre and our Cracking Christmas workshop (see next page) should set you up for a prosperous second half of 2017. And now we’ve shifted the timing of the show to align with your working week on Monday and Tuesday, we hope that we’ll tempt you to visit us at the Yorkshire Event Centre, even if we haven’t before. See you in Harrogate! Sally Coley, Show Director, Guild of Fine Food

Use postcode +* 4= WR ĹľQG XV

Vol.18 Issue 5 | June 2017

29

HARROGATE FINE FOOD SHOW 2017

Six reasons to visit… …the Harrogate Fine Food Show

1 Cracking Christmas If you run a food shop of any size, getting your sales right in December can save your year. Come and learn how to master Christmas trading from two retailers – Charlie Turnbull and Georgie Mason – with 30 successful festive seasons between them. The workshop runs from 10am until 1pm, allowing plenty of time to visit the show afterwards. Email jilly.sitch@gff.co.uk to book your place.

2

3

Store design inspirations Deliciouslyorkshire Want to know the latest thinking on Pavilion

food store design and merchandising in the UK and around the globe? Join Paul Chamberlain, commercial director of small shops association ACS, in the FineFoodLive! area for a visual tour of recent innovations in shop design and layout.

This year, Deliciouslyorkshire will be appearing in the show’s main hall. The food group’s pavilion will feature the wares of Heck! Foods, Lishman’s of Ilkley, Shepherds Purse Cheeses, Burtree Puddings, Acorn Dairy and Whittaker’s Gin.

FineFoodLive! stage Tuesday 27 June, 11am

Stands 13-18

Tuesday 27 June, 10am

4

6

Feed the Dragon

Cash in on canapés

Make time for a drink

An annual highlight of the Harrogate Fine Food Show, Feed the Dragon pits the bravest of the exhibitors against a Dragon’s Den-style panel. Over the two days, dragons will include Nigel Barden, Stephanie Moon and buyers from Fodder, Selfridges London, Fenwick, Keelham Farm Shop and Weetons.

A regular demonstrator at the show, chef-consultant Stephanie Moon will be cooking up canapés and small plate ideas, to demonstrate how deli owners can use up leftovers and make money.

Cocktail and mocktail specialists Rocktails will be foraging craft spirits and deli ingredients from exhibitors’ stands to put on a mixology demonstration to inspire visitors to get creative with their own stock.

FineFoodLive! stage Monday 26 June (2:30pm) and Tuesday 27 June (2pm) 30

5

June 2017 | Vol.18 Issue 5

FineFoodLive! stage Monday 26 June, 11am

FineFoodLive! stage Monday 26 June, 1pm

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June 2017 | Vol.18 Issue 5

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June 2017 | Vol.18 Issue 5

#harrogateffs

HARROGATE FINE FOOD SHOW 2017

A A Little Bit 42 A Little Bit uses only fresh herbs in its dips, dressings & sauces to create tasty products that are also gluten-free. alittlebit.co.uk

WHAT’S

Acorn Dairy 17 Acorn Dairy produces its organic milk, cream and butter from its own Dairy Shorthorn herd. The business supplies its produce across the north of England to independent retailers, coffee shops and wholesalers. acorndairy.co.uk

FOR

Advanced Dynamics 154 Advanced Dynamics supplies standard and bespoke labelling machines, label print and apply equipment to a wide range of products and industries. The company will be showcasing its entry level ELF50 Desktop Labeller at the show, offering a flexible solution for moving from manual labelling to automatic application. advanceddynamics.co.uk

ON SHOW 2017

Ajika Abkhazian 88 A spicy condiment company from the Caucasian region of Abkhazia/Georgia, Ajika makes versatile chili and herb pastes that can be a ready-to-eat spice for snacks or used in any type of cooking to add heat and flavour. The pastes are available in hot, mild and green varieties. ajika.co.uk Alsop & Walker alsopandwalker.co.uk

21

Asia Foods Europe / Ruci Foods rucifoods.com

10

Auntie Mo’s 98 Auntie Mo’s dairy- and egg-free baking mixes are hand-made with ingredients sourced from UK suppliers. Every mix is suitable for vegetarians and is ready in four simple steps. The company will be showcasing its full range in fresh seal bags and gift jars. auntiemos.co.uk

B BAD Co. wearebad.co

51

Ballancourt Fine Foods 36 Ballancourt Fine Foods has a range of high quality French foods including patés, rillettes and terrines, as well as mustards, vinegars and cooked meats. They also specialize in providing customers with own label products at no extra cost. ballancourt.co.uk Bayin Foods 87 Bayin is a social enterprise which is the first to import high quality food products from Myanmar. Its range includes cold pressed sesame and peanut oils, a pickled tea leaf and a nut & bean mix. bayin.ie Bitspicy 118 Bitspicy’s Singapore heritage has influenced its hand-blended spices from Malaysia, Indonesia, Thailand and South Asia. The company presents its products in small cartons or larger boxes and tins with a recipe provided for each spice. bitspicy.com Bizerba UK bizerba.co.uk

113

Bloxburgh Gourmet Creations Jamaica 35 Bloxburgh Gourmet Creations Jamaica offers a unique custom blended coffee syrup and a coffee sauce which are specially infused with authentic Blue Mountain Coffee. The company prides itself on bringing a fresh approach to the gourmet food industry and to the palate of coffee connoisseurs throughout the world. bloxburghgourmet.com Bramley and Gage / 6 O’clock Gin 33 Almost 30 years since launching its first bottle of liqueur, Bramley and Gage is still making its high-quality spirits, 6 o’clock gin and sloe gins in the same way it always has, distilled in small batches. bramleyandgage.com Burren Balsamics burrenbalsamics.com Burtree Puddings burtreepuddings.co.uk

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C

Caffe Vinci caffevinci.com

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Cairn O’Mohr 141 Cairn O’Mohr winery started producing its berry wines 30 years ago in its farm house kitchen. Made from locally cultivated and foraged fruits, leaves and flowers, all the winery’s products are vegan friendly. A variety of the company’s fruity regular, limited edition and sparkling wines, along with some ciders and sparkling non-alcoholic drinks will be showcased at the event. cairnomohr.co.uk Campbell’s Fudge campbellsfudge.co.uk

70

Celtic Marches Beverages 90 Celtic Marches Beverages produces its cider on its farm in Bishops Frome using Herefordshire cider apples. The company has recently been awarded Protected Geographical Indication Status, which authenticates that its ciders are genuine Herefordshire ciders. celticmarches.com Christine’s Preserves christines-preserves.co.uk

76

Class One Direct 125 Based in the market town of Skipton, Class One Direct offers a daily delivery service of fresh produce across the three counties of Yorkshire, Lancashire and Cumbria. The company also includes dried goods and a dairy range to provide a onestop specialist daily delivery service. classonedirect.com Coffee Care coffeecare.co.uk

2

Cosmos Supplies 53 From design concept to finished labels, Cosmos offers a tailor-made personal service dedicated to communicating the strongest on-pack message for a company’s bespoke label needs. cosmossupplies.com Cotswold Fayre cotswold-fayre.co.uk

167

Country Fare 101 Winner of 47 Great Taste awards, Country Fare’s cakes, traybakes and biscuits are hand-made in small batches and baked on its farm using only premium ingredients. country-fare.co.uk Vol.18 Issue 5 | June 2017

33

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HARROGATE FINE FOOD SHOW 2017 Cryer & Stott Cheesemongers cryerandstott.co.uk

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D

Dark Woods Coffee darkwoodscoffee.co.uk

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Delicious: The Gluten Free Bakery delicious.ie

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preserves, juices and spreads:

Holme Mills, Marsden, Yorkshire www.darkwoodscoffee.co.uk e: damian@darkwoodscoffee.co.uk • t: 01484 843141

• 100% natural with no added sugar ‡ LQWHQVH à DYRXUV IURP VOR R R Z FRRNLQJ ‡ UDQJH RI MXLFHV MDPV KRQH\V PH]]H DQG VSUHDGV ‡ DZDUG ZLQQLQJ SDFNDJLQJ ZLWK VZLQJ WDJV • SURYHQ KHDOWK EHQHÀWV ‡ VXJDU IUHH JOXWHQ IUHH YHJDQ ‡ ZKROH KDQG SLFNHG ZLOG IUXLWV IUXLW DQG YHJHWDEOHV

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Find us at Harrogate, or call for free samples 01454 660130

www.forestbounty.co.uk

Vol.18 Issue 5 | June 2017

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HF FS Se 20 e u 17 o s a ns t tan d1 59

T heTaste Tasty Pan Yan Pickle Tasty Cumberland Pickle

Special offers for show bookings! Come and see us at Stand 10 Harrogate Fine Food Show 26-27th June at the Yorkshire Event Centre

District

Relishes, Pickles, Chutneys, Chilli Sauces, Olives & A Wasabi & Mango Mayo Lovingly Handmade in the English Lake District +44(0)15394 48528 +44(0)7977 922 728 www.farradays.com

farradays.tasty

@farradaystasty

WA L O V O N M Ü H L E N E N

Affineur and winner of more World Cheese Awards than Switzerland has mountains COME AND MEET WALO AND SAMPLE HIS CHEESES

At The Fine Cheese Co. Stand 165 Harrogate Fine Food Show (26th-27th June)

Walo with Stärnächäs: Supreme Champion Continental International Cheese Awards Nantwich 2016 36

June 2017 | Vol.18 Issue 5

Selection Affineur Walo is exclusively distributed in the UK by The Fine Cheese Co. www.finecheese.co.uk 01225 424212

HARROGATE FINE FOOD SHOW 2017

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G Galloway Chillies gallowaychillies.co.uk

83

Jeeva Natural UK jeevauk.com

114

Genovese Foods 175 Established in 1999, Genovese is the oldest fresh pesto producer in Ireland. The company hand-makes its range of savoury products, blending fresh ingredients and using techniques that allow the flavours to develop naturally and unhurried. genovese.ie

Jones Pies 172 Jones Pies makes, bakes and delivers its award-winning pies and pastries across the North of England. The company uses local ingredients in its pies including Bradshaws Flour, Ossett Ales, Bury Black Pudding and Hendersons Relish. jonespies.co.uk

Godminster 6 Godminster’s award-winning vintage organic cheddar, oak smoked cheddar and artisan bries are made using fresh milk from its dairy farm in Bruton, Somerset. The company credits its distinctive taste to the freshness of its milk and its sustainable farming approach. godminster.com

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Greyfriars Vineyard 106 Greyfriars Vineyard produces award-winning English sparkling wines on its 50-acre vineyard on the Hog’s Back (North Downs) in Surrey. The family run business will be showcasing its range of wines at the show. greyfriarsvineyard.co.uk

H Hannah’s Kitchen 120 Hannah’s Kitchen produces cakes, bakes and sweet treats, as well as offering cold buffet event catering. The company’s signature product is its millionaire’s shortbread, but Hannah offers other flavours which are a twist on the traditional traybake. hannahskitchenleeds.co.uk Harrogate Tipple 48 The distillers at Harrogate Tipple use the area’s spring water to create its premium gin and rum. Its gin is infused with pink grapefruit and lavender grown in the local Royal Horticultural Society in Harrogate. harrogatetipple.com Heck! Food heckfood.co.uk

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Hendersons (Sheffield) 57 Established in 1885, family-owned Hendersons (Sheffield) are the makers of the city’s iconic Henderson’s Relish. The company says its spicy Yorkshire sauce adds extra flavour to meat, pies, casseroles and vegetables and is gluten-free and vegetarian society approved. hendersonsrelish.com Hider Food Imports hiderfoods.co.uk

144

Huffkins Bakery & Tearooms 146 Established in 1890, Huffkins is a family run business of tearooms with a craft bakery based in the Cotswolds. Its range offers wholesale clients the opportunity to stock handmade luxury fruit cakes and shortbread biscuits, which are best sellers in Huffkins own shops. huffkins.com

I Isle of Skye Sea Salt Company 124 Isle of Skye Sea Salt Company produces its multi-awardwinning premium salt using sea water from the waters of Loch Snizort on Skye. The water is evaporated using the sun and wind in a process unique to the UK. isleofskyeseasalt.co.uk

Kacao Chocolaterie 121 Luxury chocolate makers, Kacao Chocolaterie offers an assortment of products including truffles, traditional chocolate bars and chocolate buttons. The Yorkshire-based company uses a fusion of flavours, textures and inspirations from creator Kelsey’s travels to make the products. kacao.co.uk Kampot Pepper Direct 140 Kampot Pepper Direct describes its pepper as hotter, richer, muskier, more aromatic, complex and simply more peppery than any other pepper loved by chefs and gourmets the world over. kampotpepperdirect.com Kin Vodka kinvodka.co.uk

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Kitsch All Natural Soda 46 Kitsch prides itself on using the best natural ingredients it can get its hands on to make its soft drinks. Its products include combinations of rhubarb & Thai basil and cucumber & fennel. kitschdrinks.co.uk

L La Befana Beer Bread 11 La Befana Beer Bread produces a range of flour mixes with flavours inspired by childhood memories of growing up in South Africa. The mixes are described as simple to use with no kneading or proving and some of the beer bread will be baked at the show. labefanabeerbread.co.uk Labelling Solutions labelling-solutions.com

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Lakeland Computers 123 Lakeland Computers are a recognized authority in EPoS and Food Retail Management within the farm shop and deli sector. The company covers every aspect of running a food business from labelling to point of sale. lccs.co.uk Lakeland Mues lakelandmues.co.uk

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Langleys Distribution / Langley Business Systems 4 langleydistribution.co.uk Laura’s Fudge laurasfudge.co.uk

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Le Gruyère AOP 163 The subtle and distinguishing taste of Gruyère AOP is attributed to the high-quality raw milk used. The cheese is still made to a tried and tested recipe in the dairies of western Switzerland. gruyere.com/en/ Vol.18 Issue 5 | June 2017

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REDUCE YOUR LABELLING COSTS ”For me the UK’s most premium matcha brand and with a big heart!“

Katherine Swift

ELF labellers from £250 per month

Jo Wood

Following her mum’s diagnosis of breast cancer Katherine supported ground-breaking medical research highlighting the benefits of antioxidants. With 137 times the antioxidants of regular green tea Matcha is the powerhouse. This personal experience and research led to the founding of OMGTea.

+44 (0)1274 731222 info@advanceddynamics.co.uk www.advanceddynamics.co.uk

10% off first trade orders

New Super Foods! Energising Jams & Rejuvenating Chutneys Our vitality preserves are full of nutrients that physicians have used over centuries to strengthen, energise and fortify body and mind.

Find out more info@omgteas.co.uk | omgteas.co.uk OmgTeaLtd 38

June 2017 | Vol.18 Issue 5

@omgmatchatea

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See our website and contact us NOW – www.gigi-sons.com

HARROGATE FINE FOOD SHOW 2017 Lishman’s of Ilkley 14 Lishman’s of Ilkley uses local outdoor-reared Yorkshire pork with traditional Tuscan artisan techniques to create its homecured salamis and meats. The entire charcuterie range is available in whole pieces and retail packs for farm shops, delis and restaurants. lishmansbutchers.co.uk Little Doone Foods 77 Little Doone Foods makes a range of sweet balsamic dressings which are all based on the flavours of its original dressing. The company says it takes a small batch of its original product and blends it with zests, fresh fruits or a hint of chilli to create new flavoured dressings. littledoone.co.uk Lottie’s Bakehouse 176 Lottie’s Bakehouse specialises in handmade, baked-to-order and gluten-free sweet bakes. The company offers a range of products for both retail and catering at farm shops, deli’s, cafes and food halls, including tray bakes, biscotti and scones. lottiesbakehouse.com Love Cocoa lovecocoa.com

86

Luxury Hampers and Gifts t/a Nana Lily’s 32 Nana Lily’s lush fruit-filled puddings are flavoured with warm Christmas spices and liberally laced with Kilbeggan Irish whiskey. The recipe contains no nuts or peal, which the company says provides a lighter texture and lacks the gritty, heavy taste of many traditional puddings. luxuryhampersandgifts.co.uk

M Macneil’s Smoke House macneilssmokehouse.co.uk

12

Marriott & Swales marriottandswales.com

105A

MarRon Liqueurs / Tip Tap & Top marronliqueurs.co.uk

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Masons Yorkshire Gin 137 Launched in 2013 by husband and wife Karl and Cathy Mason, Masons Yorkshire Gin has since extended its range with a lavender edition, tea edition and an over-ice vodka. The company won two golds, a silver and a bronze at San Francisco’s World Spirits Competition. masonsyorkshiregin.com Michael Lee, Purveyor of Fine Cheeses finecheesesltd.co.uk Microtek microtek.com

148

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Modens Bakery 64 Modens is an award-winning artisan bakery in the Lincolnshire Wolds, well renowned for its Lincolnshire plum bread. The bakery will be launching its plum bread & butter pudding at the show. modens.co.uk

Vol.18 Issue 5 | June 2017

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HARROGATE FINE FOOD SHOW 2017 Mrs Picklepot mrspicklepot.co.uk

22A

Mydorable 134 A new handmade confectionery brand, Mydorable has a range of treats including gluten-free chocolate and veganfriendly fruit jellies. The products are made in France by suppliers working with high quality ingredients and the range is available for independent cafes and delis. mydorable.com

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Norman Pendred & Co / Pentic pendred.com

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Norseland 1 Norseland has a range of sweet and savoury cheeses available nationally and internationally. The products come in popular formats - from prepack, spreadables and slices, to seasonal, gifting and snacking ranges. norseland.co.uk

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Nutural World 133 Based in London, Nutural World is an award-winning artisan producer specialising in nut butters and spreads. Produced in small batches and using traditional stone grinders, the products are vegan and have no added sugar, sweeteners, VDOW RLO RU DUWLĆ“FLDO Ĺ´DYRXUV nuturalworld.com

Award-winning charcuterie from Lishman’s A tried & tested range of home-cured salamis and cured meats produced using traditional Tuscan techniques from outdoor-reared Yorkshire pigs Lishman’s entire charcuterie range is available in whole pieces or retail packs Contact David and Ian on sales@lishmansbutchers.co.uk quoting HSG or call 01943 609436 for samples and support

lishmansbutchers.co.uk

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June 2017 | Vol.18 Issue 5

@butcher_dlish

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Oh Soo Chili ohsoochilli.com

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Old Rectory Preserves 34 Norfolk-based Old Rectory Preserves was created by Annabel $QGHUVRQ D IRUPHU Ć“QDOLVW RQ %%&Ĺ?V 0DVWHU&KHI 7KH UDQJH of preserves, jellies and marmalades are inspired by classic combinations of fruit, herbs, and, where possible, heritage fruit varieties which give the products a unique taste. oldrectorypreserves.com OMGTEA 155 Matcha specialists OMGTEA has a range of premium matcha products. The ingredients are sourced from a supplier in Japan who the company says has won many awards for its high standards of organic match farming and production. OMGTEA will be showcasing its whole range at the trade event including its new gift set. omgteas.co.uk Open Retail Solutions 9 Multi-retail is an EPoS stock control system that links tills and scales together in one solution. It is geared up for the farm shop and deli user and is fully equipped to handle loyalty, trade accounts, promotions and credit cards. openretailsolutions.co.uk Organico Realfoods organico.co.uk

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HARROGATE FINE FOOD SHOW 2017

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Pat Gorman Quality Pies patgormanpies.co.uk

65

Patchwork Foods patchwork-pate.co.uk

145

Peckish Kitchen Co. 38 Established in 2015, Peckish Kitchen creates pesto, chutneys and preserves in the heart of Yorkshire. The company makes its products in small batches by hand, striving to create preserves with a unique taste to give them a place in the modern kitchen. peckishkitchen.co.uk Pinkster Gin pinkstergin.com

147

Poetic License Independent Small Batch Distillery 160 poeticlicensedistillery.co.uk Protong Biltong 109 Protong Biltong is a producer of traditional South African meat snacks, biltong and drywors. In addition to its traditional biltong, the company also make a clean version with no added preservatives, gluten, MSG or sugar. Protong will be launching a new range of beef sticks at the show. protong.co.uk

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QCR Recycling Equipment 105 QCR Recycling Equipment supplies recycling and waste reducing equipment to UK businesses. The company will be displaying a selection of its machinery at the show from recycling balers and bin presses to glass and can crushers. qcr.co.uk

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Rakusens 61 Since the 1900s, Rakusen’s range of water crackers have been ŴDPH EDNHG ZLWK HDFK SURGXFW GHVFULEHG DV KDYLQJ D VXEWOH DQG QXWW\ ŴDYRXU ,Q UHFHQW \HDUV WKH FRPSDQ\ KDV H[SDQGHG its range to include biscuits, margarines and meal. It has also developed its core product to adapt to the modern snacking market with its Snackers brand. rakusens.co.uk Raydale Preserves raydalepreserves.co.uk

68

Redhill Farm Free Range Pork 50 5HGKLOO )DUP UDLVHV LWV IUHH UDQJH 'XURF FURVV /DQGUDFH SLJV VORZO\ DQG LQ D VWUHVV IUHH ZD\ RQ LWV IDUP LQ /LQFROQVKLUH 7KH meat is then used to make a range of authentic products LQFOXGLQJ LWV WUDGLWLRQDO /LQFROQVKLUH +DVOHW GU\ VPRNH FXUHG KDPV DQG KDQG UDLVHG SLHV redhillfarm.com RH Packaging rhpack.co.uk

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New York International Olive Oil Competition

ZERO • • • • • • • •

100% NATURAL NOTHING ADDED EXCELLENT QUALITY SINGLE ESTATE HAND PICKED OLIVES COLD EXTRACTED HEALTH BENEFITS STOCKED IN UK

Pearls of Surprise and Delight The Culinary World is in Transition! Lexxxir holds the worldwide patent on the “spheriďŹ cationâ€? of alcohol pearls a unique taste sensation. Flavour combinations to suit any style of food. Sensational natural avours. Vegan friendly. Come and visit our stand to taste these extraordinary pearls or call today on Tel.: 01493 653484 Mob: 07767 3437110

info@lexxxir.co.uk | www.lexxxir.co.uk

Come and see us on stand 130 at Harrogate Fine Food Show 2017

ZERO Premium Italian Extra Virgin Olive Oil

www.tenutamarmorelle.com

Vol.18 Issue 5 | June 2017

41

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Come & see us at HFFS’17 Stand no. 22a

CRACKING CHRISTMAS WORKSHOP 10am-1pm, Monday 26 June, Hall 2, Yorkshire Event Centre

This popular workshop takes place every June at the Harrogate Fine Food Show and runs from 10am-1pm, allowing plenty of time to visit the show. Getting your sales right in December can save your year. Come and learn how you can crack Christmas trading from two retailers who have 30 successful festive seasons between them‌ What will you learn • What a 2% increase in margin can do to your proďŹ tability • How to extend your Christmas sales into November • How you can play the cash ow game to your advantage • How to create a business plan speciďŹ cally for this time of year • How to make sure your food shop is top of your customers Christmas list • How to manage wastage and stock season-speciďŹ c products For just ÂŁ65.00 pp plus vat you can get Christmas all wrapped up! Limited places available so call Jilly Sitch on 01747 825200 or email jilly.sitch@gff.co.uk to make a reservation now.

www.gff.co.uk | 42

June 2017 | Vol.18 Issue 5

@guildofďŹ nefood | #harrogateffs

HARROGATE FINE FOOD SHOW 2017 Rocktails 151 Rocktails is a range of pre-mixed cocktails made using botanicals and fruit. Enjoyed alcohol-free or with a dash of tipple, the products can be served as a frozen cocktail or poured straight over ice for a long drink. rocktails.co.uk

Shepherds Purse Cheeses 15 Shepherds Purse is an independent family farming business based near Thirsk in North Yorkshire. The company makes a range of award-winning artisan cheeses including Yorkshire Blue, Harrogate Blue, Yorkshire Fettle and Bluemin White. shepherdspurse.co.uk

Rosie & Jim 30 Rosie & Jim have been producing premium quality breaded chicken since 1997. The company uses fresh EU grown chicken fillets to produce gluten-free breaded chicken that have a natural homemade appeal. rosieandjim.ie

Side Oven 52 Based in East Yorkshire, Side Oven produces its organic breakfast cereals and soft drinks using ingredients grown on the family farm. The company has a range of honey toasted granolas, mueslis and a new gluten-free breakfast cereal. Its farm-pressed apple juice and cordial are available for tastings. sideoven.com

S Salubrious Sauce Co. 161 Salubrious Sauce Co. produces a range of four hand-crafted table sauces including a Sunday lunch horseradish and mustard sauce, chip shop curry sauce, BBQ sauce and its flagship condiment the British Breakfast Sauce. salubrioussauceco.co.uk Screaming Chimp Chilli Sauce 104 Screaming Chimp Chilli Sauce has a range of six different flavoured chilli sauces. Made from both home-grown and UK farm-grown chillies, they can be served on all meat and fish. screamingchimp.com Seren’s Kitchen 56 Seren’s Kitchen uses the open pan method to cook its awardwinning chutneys, sirops and preserves made from peel, fruit and vegetables all cut by hand. serenskitchen.co.uk

Naturally Flavoured and Coloured Sugars Completely Natural Flavoured and Coloured Sweet and Savoury Sugars, Icing Sugar and Syrups Introducing an exciting new range of ingredients for the visionary chef! Experiment with our completely natural collection of sweet and savoury sugars, icing sugars and syrups. Flavoured and coloured using only the best pure fruits, herbs and spices, our sugars and syrups contain no additives, natural or otherwise. Use them as a decorative and flavourful finishing sparkle, or as an integral part of your recipes. Our products are unique in their flavour combinations and available in multiple formulations, making them an ideal and inspiring addition to any chef’s repertoire. Delicious and clean-tasting, yet decadent and daring, the sugars can be used in all manner of dishes and cocktails for an innovative and beautiful finish.

Saffron Syrup

Raspberry Sugar

Email us: hello@thesugartree.co.uk before 15th July 2017 quoting voucher ‘Harrogate’ for a 10% discount on your first order.

Silesia Velox Grill Systems contactgrills.co.uk

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Sisserou Rum & Coconut Cream Liqueur 96 Sisserou’s blend of rum, coconut and cream can be served on its own, over ice or in cocktails and desserts. Last year, the company won a bronze award at the International Spirits Challenge ISC. sisserou.com Snowdonia Distillery snowdoniadistillery.co.uk

103

Spice Kitchen 3 Spice Kitchen is an artisanal spice and tea company run by mother and son team Sanjay and Shashi Aggarwal. The company specialises in home-ground spice and loose tea blends. Sourced from around the world, the spices are handblended, roasted and ground. spicekitchenuk.com

30 Years and still going strong... but how on earth do we do it .. well..? It’s Great Tasting Cakes It’s Great Customer Service And it’s Happy Bakers making the edible taste incredible Salted Caramel Cake… Awarded Best Bakery Product in 2016 Yorkshire’s Finest Taste Awards.

Click on the website videos to see the bakery elves in action

t: 01274 590698 e: Sales@just-desserts.co.uk w: www.just-desserts.co.uk Station Road • Shipley • West Yorkshire • BD18 2JL Vol.18 Issue 5 | June 2017

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Coconut Cream

Hazelnut Butter (S)

Sesame and Dates

Pine Nut Butter (C)

Cashew Butter (S)

Pistachio Butter (S)

Tasty & Healthy – 100% nut butters

Editors’ Choice Winner 2016

Within just one year since our debut, we now supply 35 independent retailers, including renowned food halls like Fortnum & Mason and Fenwick’s. Visit us on stand 133 at the Harrogate Fine Food Show 2017 to discover the magic of our award winning butters!

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

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NEW – a trio of ambient dips NEW – two pasta cooking sauces NEW – packaging across the range www.alittlebit.co.uk 07747 116905 alb@alittlebit.co.uk

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June 2017 | Vol.18 Issue 5

Small-batch unique vinegars made with love and care by some of the best European artisans; carefully sourced with exciting WMRKPI ZEVMIXEP [MRI LIVF ERH JVYMX ¾EZSYVW HIWMKRIH XS thrill acetic aesthetes everywhere! For more information, contact us on 07854892065 or info@vinegarshed.com

HARROGATE FINE FOOD SHOW 2017 Stateside Treat Emporium 168 Stateside Treat Emporium launched with the aim of creating D VHOHFWLRQ RI QRVWDOJLF $PHULFDQ Ĺ´DYRXU FRPELQDWLRQV LQ LWV FKRFRODWH SURGXFWV 7KH FRPSDQ\ QRZ KDV RYHU GLIIHUHQW SURGXFWV LQFOXGLQJ LWV VLJQDWXUH PDSOH EDFRQ SDQFDNH PLON ZKLWH FKRFRODWH EDU DQG LWV LFH FUHDP Ĺ´RDW ZKLWH FKRFRODWH EDU statesidetreatemporium.com Sugar Therapy sugartherapy.co.uk

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Tenuta Marmorelle 130 Tenuta Marmorelle carries a range of specialities imported IURP ,WDO\ ,W ZLOO EH ODXQFKLQJ D QHZ UDQJH RI 9LOODQL 3DUPD Ham and Salumi at the show. tenutamarmorelle.com Terra Rossa 156 :LQQLQJ *UHDW 7DVWH $ZDUGV RYHU WKH ODVW \HDUV 7HUUD 5RVVD SURGXFHV D UDQJH RI $UDELDQ VSHFLDOLWLHV LQFOXGLQJ ROLYH RLOV KHUE PL[HV UHOLVKHV VSUHDGV DQG VZHHWV 7KH SURGXFWV DUH SUHVHQWHG DV JLIW VHWV LQFOXGLQJ GLSSLQJ NLWV ZLWK KDQG PDGH GLSSLQJ ERZOV DQG VZHHWV LQ RUJDQ]D EDJV terra-rossa.com The Bowness Pudding Co. 95 7KH %RZQHVV 3XGGLQJ &R EDNHV KDQGPDGH GHVVHUWV DQG SXGGLQJV IRU WKH FDWHULQJ LQGXVWU\ DQG RIIHUV D OX[XU\ VWLFN\ WRIIHH SXGGLQJ IRU WKH UHWDLO PDUNHW

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The Fine Cheese Co 165 %DVHG LQ %DWK 7KH )LQH &KHHVH &R LV DQ LPSRUWHU GLVWULEXWRU wholesaler and retailer of artisan cheese and charcuterie. 7KH FRPSDQ\ DOVR KDV D UDQJH RI VDYRXU\ VZHHW FUDFNHUV ELVFXLWV DQG FRRNLHV Ć“QHFKHHVH FR XN

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Now appointed by Toshiba ;,* HZ HU VMĂ„JPHS YLZLSSLY MVY [OLPY (WSL_ WYPU[ HUK HWWS` Z`Z[LT *HSS [VKH` MVY OLSWM\S L_WLY[ HK]PJL VU JVZ[ LMMLJ[P]L THU\HS ZLTP HUK M\SS` H\[VTH[PJ SHILSSPUN Norpak Ltd, 3 Mitre Court, Cutler Heights Lane, Bradford. W. Yorks., BD4 9JY Tel: 01274 681022. Enquiries to info@norpakltd.com www.norpakltd.com

Vol.18 Issue 5 | June 2017

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Est. 1978, North Yorkshire

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Raydale Preserves

The Spice That Makes Anything Nice

See us at the Stand H115 Harrogate Fine Farm Shop Food Show & Deli Show on stand 68

delicious award winning

A range of Great Taste preserves Made the old-fashioned way in the Yorkshire Dales

Discover the magic of hot and mild Ajika chilli pastes. These uniquely aromatic, versatile spices are packed full of flavour for any cooked or uncooked dish. They are New! Different! and so tasty they will leave you wanting more. 07487 628983 · info@ajika.co.uk

www.ajika.co.uk

info@raydalepreserves.co.uk | www.raydalepreserves.co.uk

A taste of the Outer Hebrides

For all Your Bakery Kneads BAKERY RACKS & TRAYS

Family Butchers and Producers of Stornoway Black Pudding. Winner of the Country Alliance ‘Best Scottish Butcher Award’ 2012 www.charlesmacleod.co.uk

Tel: 01851 702 445 Email: sales@charlesmacleod.co.uk 46

June 2017 | Vol.18 Issue 5

BAKERY AND CATERING MACHINE SPECIALISTS Fir Street, Heywood, LANCS. OL10 1NP TEL: 01706 364103 FAX 01706 625057 EMAIL: Francis@becketts.co.uk WEB SITE: www.becketts.co.uk OR www.bakeryequipment.co.uk

HARROGATE FINE FOOD SHOW 2017 The Flavoured Shortbread Bakery 105D The Flavoured Shortbread Bakery produces its gourmet shortbread rounds in four ranges: indulgent, aromatic, fresh and savoury. The company will be showcasing its Great Taste award-winning juniper, gin & lemon shortbread along with its savoury range. WKHĹ´DYRXUHGVKRUWEUHDGEDNHU\ FRP

The Nut Kitchen 138 The Nut Kitchen’s nut pastes and spreads are made on the ORZHU VORSHV RI 0RXQW (WQD ,WDO\ 7KH SURGXFWV DUH FUDIWHG E\ a small team of Sicilian artisans who take advantage of the locally grown Avola almonds, Sicilian pistachios and Italian hazelnuts. WKHQXWNLWFKHQ FRP

The Fruity Kitchen 107 The Fruity Kitchen supplies its chutneys, relishes, jams and preserves to many foodie outlets across Yorkshire and now in London. The company says it cooks every batch by hand and adopts artisan cooking methods for its products. WKHIUXLW\NLWFKHQ FR XN

The Raw Honey Co 139 The Raw Honey Co says it is dedicated to the traditional beekeeper in its mission to produce and source honey that is DOZD\V UDZ SUHVHUYLQJ WDVWH DQG QDWXUDO KHDOWK EHQHĆ“WV WKHUDZKRQH\FR FRP

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44

Iceco / Ice & Easy 23 Ice & Easy frozen cocktail-style drinks are available in four SRSXODU Ĺ´DYRXUV VWUDZEHUU\ 'DLTXLUL 0DUJDULWD 0RMLWR DQG Pina Colada. The products are ready to drink and come in single serve pouches or larger volumes for slushy machines. LFHDQGHDV\ FR XN The Little Red Berry Co. 127 Based in North Yorkshire, Little Red Berry Company produces D UDQJH RI KDQGPDGH DOFRKROLF OLTXHXUV DQG Ĺ´DYRXUHG JLQV With its products available to the trade, more information and a trade price list will be accessible at the show. WKHOLWWOHUHGEHUU\ FR XN 157

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The Sugar Tree 116 The Sugar Tree has a range of natural sweet & savoury sugars, icing sugars and syrups. The icing sugars can be incorporated into frostings, icings and other products, whilst the syrups can EH DGGHG WR FRFNWDLOV RU GUL]]OHG RYHU GLVKHV DV D Ć“QDO WRXFK WKHVXJDUWUHH FR XN

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The Nowt Poncy Food Company QRZWSRQF\ FR XN

The Russian Food Company 55 Russian Food Company is the only UK maker of award-winning Russian pies (Piroshki), drawing inspiration from a 200-year-old baking heritage. At the show, the company will be launching its “game changer� in the food-to-go category which they describe as neither a traditional pie nor sandwich. FRVVDFNFXLVLQH FRP

Explore the Godminster Range . . .

Epos systems for farm shops and delis 01159 677439 Come and meet the GODMINSTERÂŽ team at Harrogate Fine Food Show on stand #6 To book a meeting call 01749 813 733 or email sales@godminster.com godminster

@godminsterfarm www.godminster.com

www.openretailsolutions.co.uk Vol.18 Issue 5 | June 2017

47

a Lily’s n a N

Nana Lily’s lush, fruit filled pudding is flavoured with Christmas spices and liberally laced with Irish Whiskey. In County Mayo in the 1880s it was steamed over an open turf fire, with the pot carefully watched over by Great Grandma. 21st Century ease hasn’t spoiled this exquisite pudding, which is light in texture, colour, lacks the gritty heavy taste of many traditional puddings, making this Irish Plum pudding a hit with both the young and older generations.

Award Winning Pie Producer and Meat Wholesaler Reliable deliveries of Freshly baked pies, sausage, cooked or raw meat and other specialities daily Excellent profit potential Bespoke recipe service available

Now residing in Worcester her Great Granddaughter Ellen continues the tradition of making and distributing this well tried and tested recipe. www.nanalilys.com | puddings@nanalilys.com /nanalilys @GrandmaLilys 01905 745437

e-mail sales@ericrichmond.co.uk; web www.meatandpie.com; @meatandpie; Eric Richmond Limited; phone 01924 262132

Our full range of Fish, Seafood and Prepared Dishes supplied to Farm Shops, Delis and Food Halls nationwide

Haddock & Leek with Cheddar Cheese Fishcakes

Thai Style Salmon Fishcakes

Smoked Salmon & Horseradish Fishcakes

East Coast Crabcakes

01472 269871 www.chapmansfishcakes.co.uk sales@chapmanfishcakes.co.uk 48

June 2017 | Vol.18 Issue 5

HARROGATE FINE FOOD SHOW 2017

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All listings correct at time of going to press

Charlotte Brown’s Handmade

INTRODUCING THE UK’S BEST TASTING GOURMET POPCORN & INDULGENT CARAMEL SAUCES

Artisan Preserves and Relishes

Passionate about Preserving What is it that makes CHARLOTTE BROWN’S products so good? Charlotte would say that fresh, high-quality ingredients, mastery of traditional methods and great attention to detail are what make the difference. Her growing band of devoted return customers rate her PICCALILLI, RASPBERRY CONSERVE, CHILLI JAM and other delicious treats outstanding. One described them as “life-changing�!

JOE & SEPH’S ARE A FAMILY BUSINESS FROM LONDON, WHO LAUNCHED IN 2010 WITH THE MISSION TO CREATE THE BEST-TASTING POPCORN IN THE WORLD They now hand make over 50 innovative avours of gourmet popcorn including the UK’s ďŹ rst alcoholic range – and 10 premium caramel sauces, which combined have won 29 Great Taste awards from the Guild of Fine Food For details of your nearest stockist or to order direct, contact us at joe@joeandsephs.com or +44 (0)208 450 0922 quoting “Fine Food 2017â€?

www.joeandsephs.co.uk

29

GREAT TASTE AWARDS

We are happy to send samples of these or our Great Taste winning Piccallilli. Call or email today Tel 02380 671047 / 07826 835127 charlottebonney@hotmail.com

www.charlottebrowns.co.uk Vol.18 Issue 5 | June 2017

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CATEGORY FOCUS

Time to take stock Welcome to the new-look product update pages in Fine Food Digest. This month, we start with a healthy dollop of the latest sweet preserves, including a number of award-winning marmalades, some boozy curds and a variety of chocolate spreads. Retailers looking to up their home baking game, should turn to page 55 for a good measure of flours and doughs. Compiled by LAUREN PHILLIPS and MICHAEL LANE

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June 2017 | Vol.18 Issue 5

Jams and Preserves Wilkin & Sons’ new Tiptree Chocolate Spread is nut-, gluten- and palm-oil free. It is made from 60% Belgian dark chocolate and is blended with sugar, butter and double cream to create a rich chocolate spread. Once opened, the spread will keep refrigerated for up to four weeks. The jars are 205g in size (RRP £2.99) but are now available in mini jars for trade customers 72 x 28g. tiptree.com

Eastgate Larder launched last August with the aim of reviving the medlar, an old English fruit that fell out of fashion in the early 20th century. Its medlar fruit cheese preserve is a set medlar fruit purée, which complements hard and blue cheeses. The preserve is available in 100g jars with trade price of £3.20 and RRP £4.50-5.35. eastgatelarder.co.uk

The Hawkshead Relish Company has created a sweet spread range called Mudd in three varieties: Salted Chocolate, Chocolate Honey and Salted Banoffee. The company uses Anglesey Sea Salt in the salted chocolate and banoffee products. All three are suitable for vegetarians and gluten- and nut-free. RRP £4.95. hawksheadrelish.com

Berry Fresh Bakery has updated its brand with a complete redesign of its labels. Each product has its own colourway for easy recognition at markets, festivals and on farm shop shelves. The company’s preserves are still handmade with only natural ingredients and the new look puts the message clearly onto each label. RRP £3.50 for a 265g jar. berryfreshbakery.com

West Country producer The Bay Tree has added OHPRQ HOGHUŴRZHU FXUG A twist on the classic recipe, the curd (RRP £2.75) will sit alongside passion fruit, zesty lemon, raspberry and JLQJHU ŴDYRXUV $ OHPRQ marmalade with gin & lime (RRP £2.60) joins the company’s other boozy preserve, orange with whisky. thebaytree.co.uk

Yumello is a new Moroccaninspired UK-made brand of nut butters made with organically harvested argan oil and a hint of honey. Both the almond and peanut butters are 100% natural and free from salt, dairy and gluten. Trade price for 170g jars is £4.20 and £2.83 respectively. yumello.com

Offering a range of fresh fruit preserves from Vietnam, Le Fruit’s latest addition is its pineapple & ginger jam. The jam is made with freshly grated ginger to bring out WKH ŴDYRXU RI WKH SLQHDSSOH DQG is prepared with 88g of fruit per 100g jar. vergersmekong.com

Mr & Mrs Greek, from Giannitsa in Northern Greece, produce SUHVHUYHV XVLQJ IUXLW IURP VSHFLƓF regions in Greece. Available from this month through Empire Bespoke Foods, the high fruit content (between 75 and 85%) jams contain only 3 ingredients: fruit, sugar and lemon. RRP £3-4. mrandmrsgreek.com

JimJams has reformulated its range of conserves to contain 35% less sugar. The new range includes blackcurrant, strawberry and raspberry jams and a new sweet orange & tangerine spread. The trade price is £1.25 per 200g, with an RRP £1.79. jimjams-spreads.co.uk

How we stock it‌ How we stock it‌

Preserve company Mrs Bridges has refreshed its brand with a new look for its signature shaped jars. The jars now have a new logo and the colourful mop caps tied with copper bows are a nod to the traditional cooking method using copper pans. Alongside the new packaging, the company also recently launched a strawberry preserve with Champagne. RRP ÂŁ2.80. mrsbridges.co.uk

Welsh Lady Preserves is re-branding across its range. The company, which has won numerous Great Taste awards, describes its new design as “simple but elegant, an iconic look that will remain bold for a long time, and be instantly recognizable�. welshladypreserves.com

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Kate Holland-Smith, owner The Mall Deli, Clifton, Bristol Located in the heart of Clifton Village, The Mall Deli stocks seven brands of jams & preserves on its shelves from local suppliers, such as In A Jam, to well-known brands, like Tiptree. “We always make sure we have a low sugar jam as well,� says Kate HollandSmith. Choosing what products to stock for the deli comes down to good taste and strong branding, she adds.

Cottage Delight is hoping to tap into the growing popularity of gin with two new curds made using the spirit. Orange marmalade with gin (RRP ÂŁ2.95) can be XVHG DV DQ DOWHUQDWLYH Ć“OOHU for sponge cakes, while the lemon curd with gin (RRP

“We want products that will look bright on the shelf to encourage customers to buy a jam for themselves or maybe as a gift for family or friends.� The Mall also tries to get a sample of a preserve in to try before stocking it, she says, so they know that a customer is getting a great tasting product when they take it home. themalldeli.co.uk

ÂŁ3.75) is said to emulate WKH Ĺ´DYRXUV RI D JLQ WRQLF The Staffordshire-based producer has also developed a carrot cake jam (RRP ÂŁ3.45), which is recommended for use in a variety of baking recipes. cottagedelight.co.uk

Founded by former 0DVWHUFKHI ƓQDOLVW $QQDEHO Anderson in 2014, Old Rectory Preserves has added several marmalades to its roster. These include lemon & ginger, bergamot & vanilla and a blood orange & passion fruit variety, which took a silver at the World’s Original Marmalade Awards 2017. Available in 230g and 110g jars (wholesale £2.35 and £1.65 respectively). oldrectorypreserves.com

The Jam Horse has gone tropical with the launch of pineapple and kaya jams. The latter is made from coconuts and is recommended on toast with eggs. The producer has also launched a strawberry, Champagne & gold jam (trade ÂŁ3.50), a traditional marmalade and three seasonal jams: cherry, rhubarb and gooseberry. All are available in 240g jars with a trade price of ÂŁ1.85. thejamhorse.co.uk

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The Artisan Kitchen has boosted its marmalade range with a number RI VPDOO EDWFK ŴDYRXUV The Double Gold winner at the World’s Original Marmalade Awards 2017, Seville orange marmalade with Italian orange bitters (RRP £5), is now available through Cotswold Fayre and Buckley & Beale. Limited edition Cotswold honey & lemon marmalade and Seville orange marmalade with vodka are both available direct in cases of 6x200g. theartisankitchen.co.uk

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Vol.18 Issue 5 | June 2017

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Spread a little happiness...that’s nut-free. Dark

toast, wonderful on waffles, and delicious drizzled over

Chocolate, or a touch of Maldon sea salt, we’ve left

ice cream. They are all made in our nut-free factor y

no stone unturned in our search for the ver y finest

in Tiptree, alongside the jam. If you’re feeling

ingredients for our new spreads. They’re terrific on

naughty, you might spoon them straight from the jar.

Whether

it’s

double

cream,

real

Belgian

The preserve of good taste

WILKIN & SONS LIMITED

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June 2017 | Vol.18 Issue 5

TIPTREE

COLCHESTER

ESSEX

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W W W. T I P T R E E . C O M

CATEGORY FOCUS

The Fine Food Forager has added two new Ĺ´DYRXUV WR LWV DUWLVDQ MDP UDQJH RUDQJH \X]X DQG EDQDQD UXP 7KH IRUPHU LV VSHFNOHG ZLWK RUDQJH ]HVW DQG LV UHFRPPHQGHG WR EH HDWHQ RQ EULRFKH ZKLOH WKH ODWWHU LV D &DULEEHDQ UHFLSH ZKLFK ZRUNV DV D SDQFDNH WRSSHU %RWK MDPV DUH IURP WKH FRPSDQ\Ĺ?V SURGXFHU SDUWQHU )UDQFLV 0LRW DQG DUH DYDLODEOH LQ J JLIW VL]HG MDUV 7KH WUDGH SULFH LV e DQG WKH 553 LV e WKHĆ“QHIRRGIRUDJHU FR XN

The Rosehip Company has created Dandelion Syrup, made with handpicked, organic plants from the Yorkshire countryside. Ideal for topping desserts, it comes in 280g and 150g jars with trade prices of ÂŁ3.99 and ÂŁ1.99 respectively. therosehipcompany.co.uk

Jams and Preserves

Peanut butter brand Manilife has updated its packaging to stress its point of difference: being made from Argentinian peanuts sourced from a single farm. Its three-strong range – original, smooth and deep roast – comes in 295g jars, with an RRP of £3.99. mani-life.com

Lime marmalade is the newest addition to Mrs Darlington’s range of award-winning jams and preserves. The new product has been prepared with 38g of fruit per 100g, is gluten-free and suitable for vegans and vegetarians. The company says the new marmalade offers consumers a pure lime citrus twist on their toast. RRP £2.59. mrsdarlingtons.com

After being out of production for several years, rhubarb & ginger and rhubarb & orange jams have been revived by Huntly Herbs. The preserves are made with organic rhubarb grown at the producer’s farm in Aberdeenshire and are described as a “jam meets marmaladeâ€? by some customers. Both are available in 12oz (300g approx) jars. RRP ÂŁ3.503.99. huntlyherbs.co.uk

Made using Meyer lemons for their fragrant qualities, lemon & lavender marmalade is one of The Proper Marmalade Co’s newest additions. It won a Gold at the World’s Original Marmalade Awards this year, together with the Devon producer’s Seville marmalade and pink grapefruit varieties. All come in 225g jars with a wholesale price of £2.70. thepropermarmalade company.co.uk

Dorset-based Global Harvest’s range of set fruit conserves now comes in new packaging that incorporates the Union Jack into its logo. There are also IRXU QHZ ŴDYRXUV MRLQLQJ the range: blackberry, rhubarb, cranberry and red currant. globalharvestdirect.com

Ouse Valley’s latest launches include a sweet orange & fennel marmalade (trade £3.10, RRP £4.40) and two classic tangy curds with a 10-month shelf life: lemon and passion fruit. Both have a trade price of £2.90 and an RRP of £4. ousevalleyfoods.com

Among the artisan brands the Ireland West Food Group has brought to the UK recently is Sliabh Aughty honey. Made by beekeepers in the rugged Galway countryside, the honey is 100% raw and LQIXVHG ZLWK WKH Ĺ´DYRXUV RI WKH ORFDO Ĺ´RUD ZKLFK includes elderberry, whitethorn and heather. leahybeekeeping.com irelandwestfood.com

Emily’s Jams has cranked up the zest in its latest creation to get people going in the morning. Its “deliberately sharpâ€? pink grapefruit curd comes in 200g jars with an RRP of ÂŁ2.50. The producer also offers a range of more traditional curds in lemon, lime and blackcurrant Ĺ´DYRXUV emilysjams.co.uk

Meridian Foods has expanded its nut butter offer with two new cocoa variants. Cocoa & peanut and cocoa & hazelnut come in 280g (RRP ÂŁ2.79) and 170g jars (RRP ÂŁ3.99) respectively. Both contain at least 74% nuts and are made without palm oil. meridianfoods.co.uk

Launched last year, Single Variety Co specialises in seasonal jams and preserves made with one single variety of fruit. Its range includes jalapeĂąo jam, Octavia raspberry preserve and Seville orange marmalade. Trade price ÂŁ3.15, RRP ÂŁ5. singlevariety.co.uk

Mr Organic’s elderberry conserve is produced with organically grown ingredients in Italy. Recommended for alternative cream teas, the deep purple conserve is 70% fruit and comes in 360g jars (RRP £3.59). mr-organic.com

Ogilvy’s has added Raw Super Australian Jarrah honey 10+ (240g, ÂŁ12.50) to its line-up of honeys. Low in glucose and high in fructose, Jarrah is known as Australia’s healing honey but it GRHVQĹ?W KDYH D PHGLFLQDO Ĺ´DYRXU like Manuka. ogilvys.com

Vol.18 Issue 5 | June 2017

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,ĞƌĞ ĐŽŵĞƐ ƚŚĞ ƐƵŶ͘​͘​͘ŝŶ Ă ũĂƌ͊ dŚĞ njŝŶŐŝĞƐƚ͕ ĨƌĞƐŚĞƐƚ͕ ĨƌƵŝƟĞƐƚ ĐƵƌĚƐ͕ ŚĂŶĚ ŵĂĚĞ ǁŝƚŚ ƌĞĂů ďƵƩĞƌ͕ ƌĞĂů ĞŐŐƐ ĂŶĚ ƌĞĂů ƉĂƐƐŝŽŶ͘ ůů ϳ ŝŶ ƚŚĞ ƌĂŶŐĞ ŚĂǀĞ ǁŽŶ 'ƌĞĂƚ dĂƐƚĞ ǁĂƌĚƐ͘ ǁǁǁ͘ƐĐĂƌůĞƩĂŶĚŵƵƐƚĂƌĚ͘ĐŽ͘ƵŬ

World Gin Day 10th June

Creating new favourites order yours today Contact your Territory Manager

01538 382020 www.cottagedelight.co.uk /cottagedelight 54

June 2017 | Vol.18 Issue 5

Great for a tasting Free recipe card available

CATEGORY FOCUS Doughlicious dough balls become cookies – crispy on the outside and gooey on the inside – after 10 minutes in the oven. 7KH\ FRPH LQ VL[ ŴDYRXUV including a classic chocolate FKLS FRRNLH GRXJK DV ZHOO as gluten-free options and a healthy vegan cookie made ZLWK FDUURWV GDWHV RDWV DQG pumpkin seeds. Each bag contains 10 frozen dough balls (RRP £5.99). doughlicious.co.uk

Home Baking

Bottled Baking Co. ODXQFKHG ZLWK D UDQJH RI IRXU FDNH PL[HV ZKLWH chocolate & raspberry tray EDNH FKRFRODWH ZDOQXW EURZQLHV FKRFRODWH coconut loaf and apple VWUXGHO PXIĆ“QV The ingredients in each mix is layered in a clear 750ml glass bottle so the buyer FDQ VHH H[DFWO\ ZKDW WKH\Ĺ?UH getting. RRP ÂŁ8.50 per bottle. bottledbaking.co.uk

/LPH =HVW LV WKH QHZHVW addition to Spice DropsĹ? citrus range of natural H[WUDFWV 0DGH ZLWK IUHVK OLPHV WKH FRPSDQ\ FODLPV four drops of the extract equals the zest of one lime and is ideal for bakes or icing (RRP ÂŁ4 per bottle). Another addition for bakers LV WKH FRPSDQ\Ĺ?V %DNLQJ &ROOHFWLRQ D VHW FRPSULVLQJ RI IRXU H[WUDFWV FDUGDPRP URVH JLQJHU DQG FLQQDPRQ RRP ÂŁ15. holylama.co.uk

How we stock it‌

Esme Westcott-White, shop manager Cowdray Farm Shop, Midhurst, West Sussex Cowdray Farm Shop has a selection of 20 home baking brands which it cross-sells with products such as Mason Cash mixing bowls in its “Living Areaâ€? section. When choosing brands, Esme says she pays close attention to the ingredients in products to make sure that they are natural, where possible. “We have many customers who follow a JOXWHQ IUHH RU UHĆ“QHG /LJKW %URZQ LV WKH QHZ Ĺ´RXU IURP Wessex Mill ZKLFK PDNHV D ORDI VLPLODU WR ZKROHPHDO ZLWKRXW WKH ODUJH EUDQ Ĺ´DNHV RU GHQVH VWUXFWXUH 7KH Ĺ´RXU KDV H[WUDFWLRQ IURP ZKHDW EHUU\ DQG LQFOXGHV ZKHDW JHUP to give a nutty taste. The FRPSDQ\ VD\V WKH Ĺ´RXU LV ideal for making sour dough ORDYHV 7KH Ĺ´RXU LV DYDLODEOH in 1.5kg bags (RRP ÂŁ1.80) for the home baker or 16kg bags for caterers. wessexmill.co.uk

Cookie Crumbles has launched D UDQJH RI Ć“YH EDNLQJ PL[ JLIW VHWV 7KH YDULHWLHV LQFOXGH D JLQJHUEUHDG ELVFXLW NLW ZLWK FXWWHU DQG ZRRGHQ spoon (RRP ÂŁ10.50) and a cookie mix kit, with an oat & raisin cookie mix, wooden spoon and hat (RRP ÂŁ19.00). cookiecrumbles.co.uk

La Befana Beer Bread VRXUFHV LWV Ĺ´RXU IURP ORFDO British mills for its beer bread mixes. The range FRPHV LQ Ć“YH Ĺ´DYRXUV VPRNHG RQLRQ FKLOOL WRPDWR JDUOLF RQLRQ DQG rosemary & garlic. Each mix requires 330mls of either EHHU FLGHU RU VRGD DQG bakes for 50 minutes. The ZKROHVDOH SULFH SHU ER[ LV e ZLWK WKH 553 EHWZHHQ ÂŁ6 and ÂŁ7. labefanabeerbread.co.uk

Consumers can make their own pizzas at home with a packet of WZR DUWLVDQ SODLQ SL]]D EDVHV IURP Pizza Bellissima at Pizza Si. 0DGH LQ ,WDO\ WKH EDVHV DUH KDQG stretched and made from durum ZKHDW Ĺ´RXU pizzabellissima.ie

sugar-free lifestyle,� says Westcott-White, “so our range is made up of products to suit their diets but also your typical home baking lines.� Cowdray’s strongest sellers are Biona Agave Syrup, Vermont Maple Syrup and Wessex Mill Flour. cowdray.co.uk/cowdrayfarm-shop/

7KH :LOGĹ´RZHU .LWFKHQ has three eggless baking PL[HV FKRFRODWH VXOWDQD DQG FDUDZD\ (DFK PL[ provides all the dry ingredients needed to make one 20cm cake or FXSFDNHV ZLWK MXVW WKH DGGLWLRQ RI EXWWHU VSUHDG PLON DQG OHPRQ MXLFH (DFK mix is vegan friendly. RRP is ÂŁ5.99 per mix. WKHZLOGĹ´RZHUNLWFKHQ co.uk

Commercial wheat grower, Craggs & Co KDV GLYHUVLƓHG a large percentage of its wheat IDUP LQ 6HGJHƓHOG WR JURZ VSHOW wheat. The product, along with the company’s online shop, is due to launch in the next few weeks. craggsandco.co.uk

Doves Farm has unveiled a major rebrand of its free-from range with new brand name FREEE by Doves Farm. The new brand is designed to offer consumers a clear distinction between the company’s two pillars of the business: its traditional, wheat containing products and its gluten-free & free-from range. Alongside the rebrand, FREEE by Doves Farm has launched two new mixes to its range of 65

products: a gluten-free white bread mix and a gluten-free pizza base mix. Free from gluten, milk, peanut, egg and soya, consumers only need to add oil and water. freee-foods.co.uk

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NEW

Seasonal jams & preserves handmade in London

www.singlevariety.co.uk @singlevarietyco nicola@singlevariety.co.uk

Delicious handmade jams and chutneys Do not contain horses! The Jam Horse is a Yorkshire based family business producing jams & chutneys, mustards and meat rubs, curds, sauces, relishes & pickles. We use only fresh produce, locally sourced where possible, from local fruit & vegetable growers & suppliers. 3YV TVSHYGXW HS RSX GSRXEMR ER] EHHMXMZIW žEZSYVMRKW or preservatives. Our products are completely delicious. Email or visit our website. First order 10% off

www.thejamhorse.co.uk | rachel@thejamhorse.co.uk Tel 01302 534146/ 07771 230335 56

June 2017 | Vol.18 Issue 5

Savoury Marmalade

A promotional feature on behalf of the Guild of Fine Food

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

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

DELI PROGRAMME

BUSINESS PROGRAMME

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

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

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

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

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

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

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

SPONSORSHIP We have sponsorship opportunities available in all three programmes, giving your products and brand unique access to retail buyers and decision makers. For more details, email sally.coley@gff.co.uk

For more details of all School of Fine Food programmes, courses, fees and dates, visit gff.co.uk/training or contact jilly.sitch@gff.co.uk, +44 (0)1747 825200

If you’d like more information visit academyofcheese.org

Vol.18 Issue 5 | June 2017

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Cake Decoration ad_Baking Magzine 12/09/2013 12:11 Page 1

Little bag.

Lots of cake.

For homemade cakes just add water, a little oil and your imagination. There are 5 cake mixes available from larger Sainsbury's, Morrison's, The Co-op and Wright's Mail Order.

For great ideas and a FREE recipe book, why not join the Wright’s Home Baking Club on Freephone 0800 064 0100 Or visit our website www.wrightsflour.co.uk 58

June 2017 | Vol.18 Issue 5

G R Wright & Sons Ltd. Ponders End Mills Enfield Middlesex EN3 4TG

ARTISAN PRODUCERS Small firms invited to reformulation workshops I would rather people buy weekly than have coffee sitting on the shelves for longer. Retailers are too eager to overstock.

Crema the crop

By Andrew Don

Artisan producers looking to make their products healthier have been invited to attend a series of free reformulation workshops, put on by grocery industry charity IGD. A different supermarket group will host each of the three remaining workshops on June 6, 29, and July 10 at which they will give presentations on their own reformulation activity. Jon Woolven, IGD strategy and innovation director, said the race was on for food companies to make their products healthier. The IGD says more than 70% of UK shoppers are happy for manufacturers to change product recipes to make them healthier, as long as they are still as tasty. “We want to help companies of any size, including independent producers and specialist artisan food companies, to start their reformulation journey and our workshops will do

With more independent roasters joining UK’s coffee scene, LAUREN PHILLIPS speaks to Damian Blackburn of Dark Woods Coffee about the state of the current market, moving away from the Fairtrade badge and how retailers can boost sales. THE number of artisan coffee producers looking to quench Britain’s thirst for premium blends has grown exponentially in recent years. Just like micro-brewing, small batch or micro origin roasting has given people the drive and desire to do their own thing. Yet, artisan producers like Damian Blackburn, co-founder of Dark Woods Coffee, have found the current market oversaturated. “There’s plenty of competition now,” says Blackburn, who has worked in the independent coffee sector for 15 years, “but at the same time, it can be too much of one thing.” This is a dangerous situation to be in, says Blackburn, as it risks driving down cost and quality. Not only that but increasing production costs due to the current economic uncertainty around Brexit could potentially create a quality gap between artisan producers and mainstream brands. “Rather than increase product prices to cover extra costs,” says Blackburn, “what we’ll see is coffee companies, like the major players in supermarkets, diluting their products to save money.” That said, consumers

are still demanding (and are willing to pay for) premium blends that are fresh, traceable, ethical and great tasting. In the mainstream, coffee is increasingly being treated as a long-life grocery item, says Blackburn, and supermarkets are more interested in having brands with a longer shelf life. “I would rather people buy weekly than have coffee sitting on the shelves for longer. Retailers are too eager to overstock their products,” says Blackburn. “We need to get out of that mentality. If anything, retailers should be brave and sell out of a brand.” A challenge for producers is balancing new seasonal products with regular favourites, but Blackburn worries that roasters sell what they like to drink rather than what a customers wants to drink. “I see some producers selling a lot of African coffee which has high acidity levels,” he says, “but more often than not people like milder coffees with less acidity.” That doesn’t mean that consumers are averse to trying new flavours, but encouraging a consumer to try a new coffee blend is something retailers can help with. “Have two different

coffee roasters and brands,” says Blackburn. “If you have space, make the coffee more interesting with ceramic products or coffee grinders next to beans to encourage consumers to be braver with their coffee choices.” In the last 10 years, a Fairtrade logo was a must for coffee companies who wanted to show consumers its commitment to ethical sourcing. Dark Woods Coffee has tried to move away from putting an ethical badge on its packaging, says Blackburn, instead focusing on building a partnership with like-minded people. “I went to Honduras to growers who have harvested beans that have been prepared for us,” says Blackburn. “If we like the product we will make a commitment to come back year on year.” The company has also made attempts to engage and educate consumers by telling them how it ethically sources its coffee beans. “We have a big space at the roastery,” says Blackburn, “our intention is to make the business a place where consumers can learn and understand more about coffee.” darkwoodscoffee.co.uk

exactly that,” said Woolven. “Delegates will hear from some of the biggest companies in the food and grocery industry, explaining how they have tackled their reformulation projects and the challenges they have overcome.” Reformulation is not just about reducing sugar, a spokeswoman added, but anything that would make food healthier, such as reducing salt and saturated fat. The pressure to reformulate has not been lost on artisans. Breckland Orchard has recently created three zero sugar “lighter” alternatives in its now 12-strong Posh Pop soft drinks range. They are cloudy lemonade, ginger beer & chilli and elderflower. However, owner Clare Martinsen said reformulating had nothing to do with government pressure and it still offered sugar versions of the three products. “It was us listening to our customers. We are small so we can innovate and try things.” Paul Vita, joint managing director of Thomas J Fudge, whose products include flapjacks, Florentines, crispbreads and crackers, said reformulation was not “a significant challenge” for it. “We do a little bit of work but it’s not a key driver,” he said. “We focus on genuine innovation. To a certain extent our positioning is an indulgent treat.” www.igd.com Vol.18 Issue 5 | June 2017

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tel/fax: +44 020 8803 5344 mobile: +44 079 732 948 56 email: info@ilgelatodiariela.com

www.ilgelatodiariela.com

OUR GREAT TASTE AWARD WINNING, TRIPLE CERTIFIED LANDSCAPE BLEND IS NOW AVAILABLE AS AN ESPRESSO GRIND.

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June 2017 | Vol.18 Issue 5

SHELF TALK WHAT’S NEW 1

MadĂŠcasse has introduced two new Ĺ´DYRXUV WR LWV GDUN FKRFRODWH UDQJH 0LQW &UXQFK DQG +RQH\ &U\VWDO $YDLODEOH WKURXJK (PSLUH %HVSRNH )RRGV WKH QHZ SURGXFWV KDYH EHHQ ODXQFKHG DORQJVLGH WKH EUDQGĹ?V QHZ ORRN SDFNDJLQJ IHDWXULQJ 0DGDJDVFDUĹ?V IDPRXV ULQJ WDLOHG OHPXU madecasse.com

Rowcliffe rolls out the R as part of major rebrand By Michael Lane

Specialist distributor Rowcliffe has unveiled a new dark blue logo and branding, which it hopes will set it apart from competitors while nodding to the company’s half a century in business. In addition to the new type face and colour scheme, the company has also updated its strapline to ‘Quality Cheese and Fine Foods’, referring to the range of charcuterie, olives, oils & vinegars, butters and fish that it also supplies to independents. Rowcliffe has created a logo consisting of a solitary R with “est. 1967� written beneath it. “We’re going to drive the R logo so people start to recognise us just from that,� MD Jason Fisher told FFD adding that the rebrand was a key part of Rowcliffe’s strategy. “There are more and more people wholesaling cheese and we need to set ourselves apart from the crowd,� he said.

“Rebranding was a big thing for us because it’s something that we haven’t done for many many moons. Our brand had become a little bit dated and we wanted to freshen it up. And to give it that professional touch.� Rolling out now across to marketing materials, company vehicles and an updated website, the new branding also features a number of category icons which have been hand-drawn by commercial director Jo Mason. “Our aim is to ensure instant recognition of the Rowcliffe brand by bringing a cohesive and quality look and feel,� said Mason. “It’s about ensuring that our identity does justice, and communicates the quality of our unique offer. Our new branding champions every part of our business that contributes towards our success over the last 50 years and in the future.� www.rowcliffe.co.uk

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The Garlic Farm has DGGHG D QHZ Ĺ?IDQJ PHOWLQJĹ? KRW VDXFH WR LWV UDQJH FDOOHG 9DPSLUH %RWKHUHU 7KH QHZ MDODSHQR VDXFH LV GHVFULEHG DV IUDFWLRQDOO\ PRUH PHUFLIXO WKDQ LWV VLVWHU SURGXFW 9DPSLUH 6OD\HU ZLWK WKH DGGLWLRQ RI OLPH JLYLQJ LW D ]HVW\ Ć“QLVK 553 e thegarlicfarm.co.uk

&XUU\ SDVWH SURGXFHU Shemin’s has UHOHDVHG D QHZ FKLOOL IUHH ,QGLDQ FXUU\ SDVWH WR LWV UDQJH 7KH FRPSDQ\ VD\V WKH SURGXFW PDNHV authentic curries without the heat and LV VXLWDEOH IRU FKLOGUHQ DQG SHRSOH ZLWK DOOHUJLHV 7KH SDVWH LV DYDLODEOH LQ J SRWV DQG VHUYHV VL[ 553 e shemins.com

Great British Biscotti brings out more bite Alcoholic drinks round-up Lyme Bay Winery has added %ODQF GH 1RLUV DQG 6SDUNOLQJ 5RVÂŤ WR LWV UDQJH RI VSDUNOLQJ ZLQHV 7KH QHZ SURGXFWV MRLQ WKH H[LVWLQJ &ODVVLF &XYÂŤH DQG %UXW 5HVHUYH LQ D ELG WR PHHW FRQVXPHU GHPDQG IRU SUHPLXP (QJOLVK DQG VSDUNOLQJ ZLQHV 0DGH XVLQJ 3LQRW 1RLU JUDSHV %ODQF GH 1RLUV LV GHVFULEHG DV ULFK DQG

HDUWK\ ZLWK VWUDZEHUU\ DQG FKHUU\ QRWHV 7KH 6SDUNOLQJ 5RVÂŤ LV D VRIW SLQN ZLQH ZLWK QRWHV RI VWUDZEHUU\ SHSSHU DQG UHGFXUUDQW 553 e 1RUZLFK EDVHG Bullards Spirits KDV XQYHLOHG LWV ODWHVW JLQ Ĺ´DYRXU FRPELQDWLRQ VWUDZEHUU\ EODFN SHSSHU 7KH QHZ GULQN LV GHVFULEHG DV VZHHW IUXLW\ DQG VOLJKWO\

SHSSHU\ PDGH XVLQJ VWUDZEHUULHV EODFN SHSSHU FDUGDPRP DQG OHPRQ SHHO 553 e SHU ERWWOH 6SLWĆ“UH +HULWDJH 'LVWLOOHUV KDV ODXQFKHG D VLVWHU SURGXFW WR LWV VPDOO EDWFK ERWDQLFDO JLQ 7KH 6XSHUPDULQH 9RGND LV GHVFULEHG DV KDYLQJ D VPRRWK FUHDP\ Ć“QLVK ZLWK D VOLJKW YDQLOOD KLQW

The Great British Biscotti Co. has unveiled its summer range of products. 7KH QHZ Ĺ´DYRXUV LQFOXGH ZLOG JDUOLF URVHPDU\ MDODSHQR FKHGGDU VHDZHHG cracked peppercorns and sun-dried tomatoes ROLYHV ,W KDV DOVR DGGHG WZR VZHHW ELVFRWWL Ĺ´DYRXUV WR WKH UDQJH ZLWK GDUN FKRFRODWH RUDQJH SLVWDFKLR DQG FUDQEHUULHV ZKLWH chocolate. Though typically served as an accompaniment to frothy coffee, the ELVFRWWL DUH DOVR UHFRPPHQGHG DV VRXS RU VDODG FURXWRQV IRU FDQDSÂŤ EDVHV RU RQ D FKHHVHERDUG greatbritishbiscotti.co.uk Vol.18 Issue 5 | June 2017

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Meadowcroft Foodservice It was 34 years ago that Wayne Cousins, who was a butcher, went into partnership with his brother Andrew, who was a banker, in a mobile shop in Stevenage which soon turned into a wholesale industrial unit stocking and selling catering products. The company took off some 10-12 years ago when it moved to substantial premises in Fen End in Stotfold. They sell to a wide variety of businesses including schools, pubs, nursing homes, restaurants, tourist attractions and many more. Their computer system was adequate in the early days but, as is so often the case, they outgrew it and in February 2016 they ordered a modern

6 user Sharp-aX system from Sharp-aX Computer Systems in Berkhamsted, Hertfordshire and went live in the following September. Wayne’s wife Karen joined the business 18 months ago as Administration Manager and has helped to maintain the growth and the high quality of customer service that they pride themselves on. “It is the most flexible and accessible system I have seen and it has been developed to suit our needs by the Sharp-aX support team with great success”, says Wayne. The product range has grown to some 5,000 and they sell disposable items as well as food and now employ in-house butchers and their first field salesman.

Computer features they use include automatic customer catchweights, standing orders, pro-active telephone sales and detailed margin reporting-key performance indicators to ensure Wayne has fingertip information at any time. Wayne again, “With our last system many support calls used to be about system failure, but with Sharp-aX they are invariably requests for small but vital system changes which the support team can action without program changes.” With a growing business and so many products to manage, Meadowcroft appreciate the regular system updates which keep the company ahead of the market, they are looking forward to a long-term relationship with Sharp-aX.

Sharp-aX Computer Systems Ltd R&R House · Northbridge Road · Berkhamsted, Hertfordshire HP4 1EH 01442 505 950 sales@sharp-ax.com

www.sharp-ax.com 62

June 2017 | Vol.18 Issue 5

SHELF TALK Chef’s selection FOOD WRITER CLARE HARGREAVES INTERVIEWS TOP BRITISH CHEFS ABOUT THEIR FAVOURITE STORECUPBOARD PRODUCTS

Francesco 9ROJR +HDG &KHI Barnsley House, Gloucestershire barnsleyhouse.com %RUQ LQ %ULQGLVL )UDQFHVFR 9ROJR WRRN XS KLV UROH DV KHDG FKHI DW %DUQVOH\ +RXVH LQ -XQH PRYLQJ DFURVV IURP VLVWHU KRWHO &DOFRW ZKLFK ZDV KLV Ć“UVW SRVW LQ WKH 8. +H KDV DOVR ZRUNHG in the French $OSV 7XVFDQ\ 6ZLW]HUODQG 6LFLO\ the Caribbean DQG DW D RQH VWDU restaurant in Paris.

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+DUYH\ %URFNOHVV &ROOHELDQFR EXIIDOR PR]]DUHOOD This lovely Italian buffalo milk mozzarella is from Collebianco, a busy dairy in the town of Bellizzi, just south of Naples. At the restaurant, we wrap it in parma ham and cook it on a hot plancha, WKHQ Ć“QLVK LW XQGHU WKH JULOO When cooked, the cheese’s Ĺ´DYRXU DQG WH[WXUH FKDQJH completely. On the plate we dress it with balsamic vinegar, cherry tomatoes from the garden, and fresh basil. KDUYH\DQGEURFNOHVV FR XN /D &DVD GHO *UDQRĹ?V 6D )UHJXOD 6DUGD Fregula, made from durum ZKHDW Ĺ´RXU LV WKH 6DUGLQLDQ equivalent of couscous. I put it to an unusual use – cooking

Atkins & Potts introduces new pouches across its sauce and gravy ranges

3 LW ZLWK Ć“VK ,W DEVRUEV WKH Ĺ´DYRXUV RI WKH Ć“VK DQG , garnish the dish with samphire and brown shrimps. I also use IUHJXOD LQ P\ Ć“VK VWHZV ,WĹ?V incredibly versatile and quick to cook – just 8-10 minutes DQG LWĹ?V GRQH <RX FDQ Ĺ´DYRXU it with saffron or a stock, or you can fry it til crispy so that it pops inside your mouth. I buy my fregula through Ritters. ODFDVDGHOJUDQR FRP *DXJXLQ ZKROH SLTXLOOR SHSSHUV These come in a tin and are YHU\ XVHIXO IRU VWXIĆ“QJ , OLNH Ć“OOLQJ WKHP ZLWK IHWD DQG WK\PH Ĺ´DYRXUHG ZLWK D JRRG olive oil. I also use them to stuff a spinach roulade. rittercourivaud.co.uk

4 %HOD]X /LOOLSXW FDSHUV in vinegar I’ve been eating capers since I was a child; my mother used them in petoles, a southern Italian speciality that are proved then deep-fried, rather like beignets. These Lilliput FDSHUV DUH WKH ƓQHVW JUDGH RI caper you can get, measuring no more than 5mm in diameter, and the ones we use DUH KDQG SLFNHG LQ $VƓ RQ WKH west coast of Morocco. In the restaurant, we generally serve WKHP ZLWK ƓVK 7KH YLQHJDU that the capers are preserved LQ EDODQFHV ZHOO ZLWK RLO\ ƓVK EXW WKH\ FDQ GURZQ ŴDYRXUV VR you just have to be careful not to put in too many. EHOD]X FRP

Savoury snacks round-up

By 0LFKDHO /DQH

Atkins & Potts has updated its range of pouches with a new preprinted design and has also added a lamb gravy to its gourmet gravies range. Already being rolled out to retail customers, the new pouches still make the product inside visible but feature more recipe information and no longer contain cardboard, so are sturdier and more stable for retailers to merchandise in chillers. &RQVXPHUV VKRXOG DOVR ƓQG the pouches easier to open and dispose of after use. The ranges covered by this new packaging include stocks, classic gravies and pasta sauces as well as Atkins & Potts’ gourmet sauces and gravies, to which a new lamb variety has been added. All supplied ambient, the

pouches range from 275g to 400g in size with RRPs between ÂŁ2.25 and ÂŁ3.50. Everything is available in cases of 6, at a wholesale price between ÂŁ9.45 and ÂŁ14.70 per case. Products are available both directly through Atkins & Potts and through distributors. atkinsandpotts.co.uk

Last month Corkers Crisps unveiled new packaging for its vegetable crisp range. The new bags have been designed to be easily spotted on store shelves and are distinguishable from its potato crisps. The vegetable crisps are available in 40g bags (RRP ÂŁ1.20) and 125g sharing packets (RRP ÂŁ2.59). corkerscrisps.co.uk Crisp company )DLUĆ“HOGV )DUP has teamed up with condiment company Scarlet & Mustard to create a new on-the-go crisp and

GLS SDFN 7KH SURGXFW )DLUƓHOGV To Go with Salsa Dip, features D FR EUDQGHG ER[ RI )DLUƓHOGV Farm Tortillas with a pot of Scarlett & Mustard’s Tomato Salsa. IDLUƓHOGVIDUPFULVSV FR XN 6FRWW )DUPV has added three QHZ ŴDYRXUV WR LWV VZHHW SRWDWR chip range: curried sweet potato, mature English cheddar & chive, and sea salt & cider vinegar. The FRPSDQ\ KRSHV WKH QHZ ŴDYRXUV will appeal to both traditional crisp buyers and sweet potato fans alike. VFRWWIDUPVFKLSV FRP

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SHELF TALK Shedloads on offer from new vinegar specialist

WHAT’S NEW 1

By Lauren Phillips

The recently launched Vinegar Shed, a specialist in imported vinegars and other ambient store cupboard ingredients, is looking for more business with independent retailers across the UK. Owner Andy Harris discovered his current roster of artisan products – including French vinegars, Asian spices and Greek herbs – on his regular travels around Europe and told FFD that he is constantly adding more producers to the list. Many of these products are under exclusive agency, said Harris, and are available for the first time in the UK. The catalogue contains two Fleuriet fruit vinegars (blackcurrant and raspberry) made using French aperitif Pineau de Charentes. Both products are available in 100ml bottles.

The Epices de Cru wild peppers kit (RRP £80) – featuring pepper sourced from Sumatra, Madagascar, India and Thailand – is also one of the many spice options available to retailers. The varieties come in a kit of five tins: Andaliman (10g), tribal black (60g), tribal green (25g), Mah Kwan Thai (30g) and Voatsiperifery (40g). The company is currently in the process of moving into a warehouse but has already started selling to delis, chefs and consumers online. vinegarshed.com

Volcano Coffee Works launches eco-friendly pods Independent roaster Volcano Coffee Works has FUHDWHG WKH 8.Ĺ?V Ć“UVW ELR EDVHG FRPSRVWDEOH coffee pod. )XOO\ FRPSDWLEOH ZLWK 1HVSUHVVR PDFKLQHV WKH VXVWDLQDEOH SRGV DUH ELRGHJUDGDEOH DQG FDQ EH UHF\FOHG E\ FRQVXPHUV WKURXJK JUHHQ ZDVWH FROOHFWLRQ RU LQ WKHLU RZQ FRPSRVWLQJ 7KH UDQJH LV DYDLODEOH LQ WKUHH EOHQGV ĹŠ %ROG 0RUQLQJ 6KRW %DODQFHG $OO 'D\ DQG 5HVHUYH 5LFK 6ZHHW ĹŠ ZKLFK KDYH EHHQ FRORXU FRGHG LQ VRIW PDWWH ER[ SDFNDJLQJ

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3 Carol’s Stock Market ĹŠ ,UHODQGĹ?V only producer of WUDGLWLRQDO KRPH PDGH VWRFN ĹŠ KDV DGGHG D YHJHWDEOH VWRFN WR LWV UDQJH 7KH EHHI FKLFNHQ DQG QRZ YHJHWDEOH VWRFNV DUH PDGH XVLQJ QDWXUDO ,ULVK LQJUHGLHQWV DQG DUH ORZ LQ VXJDU DQG VDOW 553 e SHU PO pouch. carolsstockmarket. com

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two cocks brewery

A farm-based, sustainable micro-brewery producing award-winning ales using fresh, clear water from our own borehole and some hops from our hedgerows. The spent ingredients are fed to our rare-breed livestock and used to enrich the farm’s soil. www.twococksbrewery.com | info@twococksbrewery.com 01635 38295 @TwoCocksBrewery /twococksbrewery Watch us on Grand Designs ‘The Christmas Farm’ on YouTube

We are a Fine Food Wholesaler distributing to Farm Shops, Garden Centres, Delis and Independent retailers at very competitive prices. We deliver mainly on our own transport, but we are able to send pallet orders anywhere in the UK. Orders of stocked items are picked and delivered from our warehouse. We are now able to offer an own label service to our customers with the following products: Ɣ Dried fruits Ɣ Cereals Ɣ Nuts Ɣ Traditional sweets Ɣ Sauces Ɣ Chutneys Ɣ Conserves Ɣ Cakes Ɣ Yogurt coated products Ɣ Chocolate coated products Ɣ Japanese snacks Ɣ Indian snacks Ɣ Tropical snacks Ɣ Biscuits For orders of own label, there is a one week lead time for orders and minimum quantities DSSO\ RQ HDFK LWHP 3OHDVH DVN WKH RI¿FH IRU further details. For our East Anglian customers we offer a separate East Anglian pricelist on request. We have also highlighted these products in our main index as well as highlighting new and extended range products. Please look out for these, as it may be helpful in your ordering. We are always adding new products, and a few of these which have not made it into this list are Denise’s Delicious cakes, Mrs Darlington’s and Nelson’s Gold Vodka. Each month we offer special offers on a number of EUDQGHG SURGXFWV 3OHDVH FDOO WKH RI¿FH RU FKHFN RXU Facebook and Twitter pages to view these Our Christmas price list is now ready and we are taking pre orders. Please call us for more info.

Phone: 01366 381250 Fax: 01366 381213 Email: sales@shirefoodsofnorfolk.co.uk Website: www.shirefoodsofnorfolk.co.uk We are open 9am – 5pm Monday to Friday Vol.18 Issue 5 | June 2017

65

DELI OF THE MONTH

Rachael Grantham, with parents Gill and Mike. Their traditional shopfront can scare some customers, but Rachael says it keeps the store away from ‘that modern, sterile look’.

VITAL STATISTICS

Location: 68 Heyes Lane, Alderley Edge, Cheshire SK9 7HY Established: 1947 No. of staff: 4 Floorspace: 510 sq ft Main wholesalers: Hennart, Rowcliffe, Alivini, Zonin, Mondial, Hider Foods

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June 2017 | Vol.18 Issue 5

nal ps the

Because it looks a bit unusual, it can be a struggle to get people through the door

Talkin’ ’bout their generations

MUST STOCKS Buttercross Farm free-range bacon Packington free-range chicken Home-cooked hams

Interview by Mick Whitworth

Seventy years after Percy Grantham sank his demob money into a Cheshire grocers’ shop, there’s only one employee whose doesn’t bear his surname. Could this be the archetypal family deli?

Cheshire Smokehouse malted granary and sourdough bread Burts Blue cheese Charlie’s Cheshire butter ManCoCo coffee Galore chutney

SO COME ON, I say to Rachael Grantham, half an hour into my visit to her family’s fifthgeneration store in Alderley Edge. Tell me some downsides about running this place. No-one will be interested if it’s all too perfect. We’re sitting in the back office of the shop, where, accompanied by her parents Mike and Gill, Rachael has been giving me a not-so-potted history of a business acquired by her greatgreat-grandfather Percy in 1947. And on the face of it, I’m thinking, it’s a lovely little set-up. Grantham’s of Alderley Edge is a compact deli and wine shop, occupying what would have been the two front ground-floor rooms of a sturdy, detached 19th century house in a überfashionable Cheshire village. It has a loyal, mostly well-heeled customer base providing enough revenue to support three family members full-time, (all of whom appear to get on famously, despite living in each other’s pockets) with Rachael’s sisters Jessica and Lydia both happy to help out in busy periods. There is only one non-Grantham on the books, Sean Gregory, who the family have known since he was at school with Lydia. This, says Rachael, means they have none of the staffing issues that can plague other small businesses. And they’re all foodies, lighting up when they start talking about products like Rachael’s current cheese squeeze. “We’ve just started selling a Robiola from Piedmont,” she tells me, “and it’s my ‘find’ of the moment. This particular one is all goats’ milk and... oh my god, it’s the best cheese I’ve ever tasted!” It all sounds very Happy Deli Family. So come on, Rachael. Give me some negatives. Well, she eventually says, maybe it’s the long hours? That’s the trade-off for keeping everything in the family. Mike and Gill live above the shop, making it hard for them to switch off, and Rachael struggles to fit in much of a social

life. “This job is a real commitment,” she says. “If I’m planning something socially, the first question is always ‘what’s on at work that day?’.” There is also, she admits, a downside to the shop’s location. Set back from the street in a quiet part of this east Cheshire village, it looks handsome but attracts little or no casual passing trade. “If there’s anything we struggle with, it’s the people that don’t know about us, because we’re a bit out of the village.” And one thing I have taken to be a real positive in these retro-loving times – the quaint, pre-1960s frontage – turns out to be a bit of a negative too, with those who prefer the anonymity of modern shopping finding it intimidating to walk into. “Because it looks a bit unusual, it can be a struggle to get people through the door,” Rachael says. “For us, it’s nice and traditional and keeps us away from that modern, sterile look. But we have to get it across that it’s okay for people to come in and look around – and okay to decide it’s not for them.” That shop-front does indeed hark back to the good old days of the independent grocer, before multiple convenience stores and symbol groups. Percy Grantham had worked in the shop, then called Harrap’s, as a youngster in the 1930s. When he returned to Cheshire after the war, an ailing Mr Harrap gave him first refusal on the business and, with the aid of Percy’s demob money plus a bank loan, Harrap’s became Grantham’s. Over the decades, Grantham’s has gradually morphed from general grocery store – “selling everything from hams to washing lines”, as Mike puts it – to what once would have been called a high class provisioners. I’d now call it a “proper

Pure Origin chocolate Castella d’Albola Chianti Classico Gran Selezione Forest Gin Bongo’s Rock ‘n’ Roll chilli jam Robson’s honey mustard Duck and goose confit (Patrick & Maggie Gosman) Paleta de Bellota Iberico

CONTINUED ON PAGE 69

Vol.18 Issue 5 | June 2017

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5(*,675$7,21 ,6 12: 23(1

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Southeast Asia’s very 1st trade show for 5HVWDXUDQWV 3XEV %DUV ZZZ USE DVLD FRP

Innovative Event Highlights: Start-Up Village

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Business Mentoring Area

A must-visit for owners, chefs, F&B managers, retailers, sommeliers, mixologists, baristas and other F&B professionals across Southeast Asia! Organised by:

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June 2017 | Vol.18 Issue 5

DELI OF THE MONTH

Left: Sean Gregory is the only non-family member of the Grantham’s team – but has known the family since his school days.

deli”, selling everything you need for a meal at a quality that’s at least a notch or two up from the mainstream. The carefully chosen, high-end range of cheeses and wine, in particular, reflects the rise and rise of Alderley Edge itself from leafy village to hub of Cheshire’s ‘Golden Triangle’ – home of Premier League footballers and Manchester millionaires. The village is also sometimes called the “Champagne capital of the North”, although, of course, prosecco is the best-selling fizz at Grantham’s these days. And anyway, Rachael says, those lazy tags can be wide of the mark. “There’s a misconception about Alderley Edge. A lot of suppliers come in and say ‘you’re so lucky to be in the Golden Triangle’, but we also have people who see it as a real treat to shop here.” She recalls one slightly wince-inducing experience a few years ago, when a builder came in, covered in cement and paint, pointed to the Iberico de Bellota in the fridge, and asked for £15-worth. “I said, ‘You can, but do you realise how expensive it is?’” “He said, “Look, this is my treat, and I’ve been buying it at Harvey Nichols but it’s twice the price in there’.” Similarly, Mike tells me about “a guy who drives a cement mixer” who has taken a shine to an artisan duck confit, made in Perigord by expat Brits Patrick and Maggie Gosman. “It’s £20 a jar, but he’ll come in and buy six at a time.” Grantham’s longevity is partly down to a

decision to focus on quality and not compete head-on with supermarkets. Ten years ago – about the same time Waitrose arrived in Wilmslow, three miles away – the family made a decision to stop being both a deli and a grocer, and drop all their corner-shop lines like Warburtons bread, Coca-Cola and tobacco. Locals were, if not disappointed, slightly baffled, Rachael recalls. “They thought, ‘If you stop selling what’s in supermarkets to compete with supermarkets... How does that work?’” “When we made that decision we had to fight people a bit, and say ‘This is what we’re doing and this is why we’re doing it’. But actually it works well for us.” But Mike says: “You have to stick to your principles and bang the quality drum. We’ve all seen those ‘two chickens for a fiver’ offers. Some of the stuff in supermarkets is pretty grim. “We stopped selling battery chickens a few years ago, which meant our price went up from £4 to £12. But once people had tasted it they didn’t quibble. And it’s very rewarding when people say, ‘This tastes like the chicken I had as a kid’.” If Grantham’s is no longer a “community shop” in the sense of an everyday village grocers, it is very firmly embedded in its community. “We’re the oldest shop in Alderley Edge,” says Rachael. “A lot of our customers have seen Mike grow up from a child, seen him get married, seen his kids grow up and work in the business, and they feel part of the whole thing.” That closeness was never more evident

than three years ago, when Gill Grantham was diagnosed with breast and ovarian cancer. Rachael, who had been working in Switzerland and had been offered a job in London, came back to Cheshire (“She sacrificed her career to come back,” says Mike) and she and her father were “thrown in the deep end, making sure the business kept running”. “Gill’s fine now, but her illness was the worst time, from a business and logistical point of view,” Rachael says. “And I tell you what: there were so many flowers, this place was like a florists! We even had one customer who cooked a meal for the five of us every Friday night for a year. “Our customers are like our friends, and our business is part of the community – you just don’t realise it until something like that happens.” These relationships, together with the Grantham’s evident ability to enthuse about their products, have helped fend off competition from Waitrose, which doubled the size of its store nearby two years ago. “We did take a hit,” says Rachael, “but our customers are coming for more than the shopping. They come here for the experience, to hear what we’ve been up to. They come in and burst into tears, or to tell us they’re celebrating. It’s certainly about more than buying 6oz of ham.” It is, and that’s not a point of difference that Waitrose will ever replicate. granthamsfinefood.com Vol.18 Issue 5 | June 2017

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www.valelabels.co.uk

At The Marshmallow Factory we believe that you can treat yourself to melt in the mouth luxury with none of the guilt. Our delightfully delicious range of marshmallows are handmade in Ireland with only the best of ingredients and are naturally low in fat as well as allergen free. All our marshmallows are made in small batches which makes them light and airy with melt in your mouth texture. Tel. +353 6269169 Mobile +353 862620505 info@themarshmallowfactory.com www.themarshmallowfactory.com

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For more information please visit our website: www.trucklecheese.co.uk or email: enquiries@trucklecheese.co.uk For wholesale enquiries please contact us on office 01638 741588. or call Richard on 07961 197219 70

June 2017 | Vol.18 Issue 5

GUILD TALK

QHZV IURP WKH JXLOG RI Ć“QH IRRG

Guild and Cornish EHOs crack charcuterie code

TRAINING & EVENTS

A LONG-AWAITED code of practice (CoP) for artisan charcuterie production, developed jointly by Cornwall Council environmental health experts and the Guild of Fine Food, will EH SXEOLVKHG WKLV PRQWK ,W ZLOO EH WKH Ć“UVW &R3 IRU VSHFLDOLW\ IRRG businesses to be covered by a Primary $XWKRULW\ DJUHHPHQW VLJQHG HDUOLHU WKLV \HDU E\ WKH *XLOG DQG &RUQZDOO &RXQFLO It means Guild-member charcuterie producers anywhere in England and Wales who follow the guidance in the CoP – which VSHFLĆ“HV VDIH WHFKQLFDO SDUDPHWHUV VXFK DV S+ and water activity values for making salamis and other Continental-style cured meats – can use it as legal back-up in disputes with their ORFDO (+2 Three years in development, the code is a key plank in the industry-sponsored charcuterie promotion campaign launched by Fine Food Digest four years ago to support the Ĺ´HGJOLQJ %ULWLVK FKDUFXWHULH VHFWRU $ UHWDLO &R3 FRYHULQJ WKH VWRUDJH KDQGOLQJ and display of charcuterie in retail outlets will appear later this year as part of a wider ‘deli’ code being created with help from cheese consultants Paul Thomas and Paul 1HDYHV To register interest in the charcuterie production CoP, email: jilly.sitch@gff.co.uk

The next government should focus on Britain’s everyday entrepreneurs

The word on Westminster By Edward Woodall ACS

June 19

Retail cheese training day, London

20

Retail cheese training day, London

21-24 Great Taste Market at House & Garden Festival, London 26-27 Harrogate Fine Food Show 28

Retail cheese training day, Harrogate

July 4-9

Great Taste Market at RHS Hampton Court Palace Flower Show

LOOKING beyond “strong and stable leadershipâ€?, “a country that works for the many not the fewâ€? or whether you like your Brexit soft or hard boiled, the election campaign has seen new policies announced that will affect small retail outlets RYHU WKH QH[W Ć“YH \HDUV DQG EH\RQG But what do small shops really want from the next Government? What I hear time and again from retailers is that they want credit and support for the hard work and investment they put into HYHU\ FRPPXQLW\ LQ WKH FRXQWU\ Businesses that take a risk on UH Ć“WWLQJ WKH VWRUH RU WDNLQJ RQ more staff, or try that bit harder to source and stock great products, are the ones that actually drive the economy and improve the places ZH OLYH Too often Britain’s future is seen in terms of tech companies RU Ć“QDQFLDO VHUYLFHV Ć“UPV PDNLQJ KHDGOLQH JUDEELQJ DQQRXQFHPHQWV

The next government should focus RQ %ULWDLQĹ?V HYHU\GD\ HQWUHSUHQHXUV In practical terms, operating costs will be a top concern for UHWDLOHUV GHĆ“QHG E\ WZR NH\ SROLF\ areas: employment regulation and EXVLQHVV WD[DWLRQ ,Q WKH ODVW WZR years both the National Living Wage and the business rates revaluation has caused concern, with many small shops rethinking recruitment and investment strategies as costs KDYH UDWFKHWHG XS $Q\ IXWXUH government must have a plan for supporting businesses to manage WKHVH FRVWV Look out for how the parties address these issues and let us know what you think: editorial@gff.co.uk Edward Woodall is head of policy & public affairs at small shops group ACS, which lobbies Government on behalf of over 30,000 small stores including Guild members.

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View from HQ I’ve been cynical about many of the commercial business accelerators out there

FOR too long I’ve been banging on about linking Great Taste to mentors and advisors who could nurture new awards entrants and start-ups. Our award judges already identify excellent products and give feedback to producers to help them improve. Why not add some advice from marketing, financial and packaging gurus to help keep them in business? But I’ve been cynical about many of the commercial business accelerators out there. I’m suspicious that much of the money floating around ends up in consultants’ pockets rather than truly helping the fledging ‘foodpreneur’ (really?) So it was

with great relief that, about 18 months ago, I was approached by David Webb of marketing agency The Collaborators, which runs The Seed Fund. I like the Fund’s philanthropic vibe. Mentors from all corners of our market – including, now, several members of the Guild team – give their time for nothing. A dozen small firms each year, selected from scores of applicants, get free access to The Seed Fund Academy: a summerlong programme of mentoring sessions. At the end, one overall winner will get tailored help from The Collaborators, none of which it has to pay for. And

everyone involved seems to have fine food in their DNA. It’s not the brainchild of some chancer cashing in on our hard work. The end of May saw a three-day judging session –a ‘Dragons’ Den ‘lite’ – to shortlist 12 businesses with the spark, the enthusiasm and the big food ideas to benefit from a summer of commercial help and potentially win the big prize. The Seed Fund will do good things. It reminded me there are exciting folk out there wanting to enter our world and some sage older heads willing to encourage them. No need to bang on anymore – we’re doing it. theseedfund.co.uk

By John Managing Director Mike Farrand Whitworth GENERAL ENQUIRIES

WHO’S WHO AT GUILD HQ

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

Managing director: John Farrand Marketing director: Tortie Farrand Commercial director: Christabel Cairns Operations manager: Karen Price

Tel: +44 (0) 01747 825200 Fax: +44 (0) 1747 824065 info@gff.co.uk www.gff.co.uk

Operations assistant: Claire Powell Training co-ordinator: Jilly Sitch Circulation manager: Nick Crosley Financial controller: Stephen Guppy

Accounts manager: Denise Ballance Accounts assistant: Julie Coates Chairman: Bob Farrand Director: Linda Farrand

Vol.18 Issue 5 | June 2017

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VERY MEAL S

Atkins & Potts have launched a new range of Savoury Jams and Jellies along with a new Relish and Gravy. As with everything made in the Atkins & Potts Hampshire kitchens, this new range is made with the finest quality ingredients; convenient to use and delicious for everyday meals and special occasions. The new products are: Lamb Gravy, Sticky Fig Chutney, Scotch Bonnet Jam, Habanero Chilli Jelly, Roquito Chilli Jam. All in our new look packaging!

Call or email for more information Tel: 01635 254249 | email: info@atkinsandpotts.co.uk 70

June 2017 | Vol.18 Issue 5

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