SHELF TALK

Wholesaler consolidates ambient and chilled in new warehouse move

By Tom Dale

Fine food distributor Cotswold Fayre has combined its ambient and chilled ranges under one roof for the rst time, consolidating the two channels that until now were operating independently.

Citing growth and environmental factors as reasons for the move, the wholesaler’s new warehouse in Iver, near Slough, has capacity for more than 6,000 pallet spaces, which will house the 1,340 new SKUs it has added to its portfolio since the start of the pandemic, and allow space for further expansion, said a spokesperson.

Cotswold Fayre worked with its previous ambient logistics partner Synergix on the move. CEO Paul Hargreaves said: “The location, with its proximity to London, will enable us to o er more deliveries into the Capital, while massively consolidating into full vans, so bene ting both customers and the environment. Its proximity to the M25 also allows quick access to the rest of the country.”

Lisa Pearson, customer relations director, said the move was made in response to customer feedback, and that it will help the distributor serve the 584 new customers it has taken on during the COVID pandemic – 95% of which are independent retailers.

“Through reviews of our service, we uncovered a desire for more delivery options whether that be turnaround time, delivery day, or multiple deliveries a week across both ambient and chilled models,” said Pearson.

The move was part of Cotswold Fayre’s environmental strategy, positioning the distributor nearer to a signi cant number of its customers, reducing delivery mileage. Dave Truscott, commercial director, said: “Synergix’s own environmental credentials were a major part of our decision to move to them.

“More than 50% of deliveries will be made using Synergix’s vehicles, providing better control of the delivery experience and an increase in capacity, enabling the potential for multiple deliveries a week across both ambient and chilled categories.”

The move came as Cotswold Fayre reported that the distributor had delivered more than one million cases of ambient and chilled goods so far this year – a 54% increase on the same period in 2020 – and year-on-year growth of 45%.

cotswold-fayre.co.uk

WHAT’S NEW

Award-winning journalist and food broadcaster Dan Saladino has penned a tome to the world’s rarest food & drink. Eating to Extinction explores the foods around the globe threatened with extinction, and examines what this means for both humanity and the future of the planet.

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Edinburgh’s Holyrood Distillery has just launched its Brewer’s Series of new make spirits – the clear, flavourful liquid which is formed long before single malt whisky develops. The range comprises Brewers X Distillers Yeast, Crystal Malt, Chocolate Malt and Made By Edinburgh New Make Spirit. All have an RRP of £34.95.

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Supplier of loose and individually portioned frozen foods Fieldfare last month launched its first-ever consumerfacing advertising campaign. The #ChooseLoose highlights that the brand can help consumers cut their food and plastic waste.

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Paley Photography

Fine food brand owner and distributor RH Amar, has launched an e-commerce platform, enabling its B2B customers to order products online for the first time.

The website offers the wholesaler’s full catalogue, and features live stock availability and pricing, customer order pads for quick ordering, and previous order history for easy repeat purchases. The secure site accepts credit card payments, as well as payment on account, and customers can order at any time. rhamaronline.com

Counter points Pickles & ferments

Food writer and former deli owner Glynn Christian offers up some category-specific conversation starters to sharpen your sales technique.

• A pickle can mean any vegetable preserved in acid or salt with little or no sugar.

• A chutney is usually based on fruit and contains sugar.

• The US particularly enjoys sweet pickles.

•In the modern culinary style fresh fruit or vegetables are pickled by soaking in vinegar only for a short while.

• Ferments means vegetables preserved by lactic acid.

• Vegetables can be pickled without lactic fermentation in a 15% brine solution.

• Some vegetables need both salt and vinegar to

Make chutneys smooth and you have sauces, and ketchups

control their unique microorganisms.

• Onions are pickled in hot vinegar; add vegetables and you get spreadable pickles; add fruit and sugar and you have chutneys. Make chutneys smooth and you have sauces, and ketchups.

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MEET THE PRODUCER

Dionne ‘Dee’ Darnell had been making chilli jams for years before launching DEELICIOUS and taking her wares to food festivals in her home county of Dorset. Now, she is being stocked locally in independent retailers, and growing her range.

WHAT’S NEW

What were you doing before you launched Deelicious?

I had a few office jobs, starting at a debt collection agency, then a wine & spirits company – which was a very fun time, if a little hazy. My last proper job was as an operations manager for an oil company dealing with credit card fraud. Exciting stuff.

Why did you decide to launch the brand?

After being made redundant while pregnant, I decided to take some time out to enjoy being a mum. I didn’t want to go back to an office job but needed something other than the parenting tasks after a while. Then, after lots of encouragement from friends and family, I booked my first food festival to dip my toe in the water of being an artisan food producer. I had always made chilli jams to give as Christmas presents or to take to BBQs, I just needed to get bigger pans to increase production. I used a little of my redundancy package to buy some equipment, but it was all very basic; just big pans and spoons and the stove at home.

What is the biggest lesson you have learned since starting the business?

Trust your gut; if something doesn’t work don’t be afraid to change it. I made a few stinky decisions early on, like repeatedly wasting money on expensive venue events, thinking more people equals more revenue. It took a while for the reality to sink in.

What makes your chilli jams stand out from others on the market?

Heat and flavour. I love big, bold flavours and I have spent time carefully developing my three varieties to get the perfect balance of heat and sweetness. I also make all of my jams at home; this is always a talking point with customers. Supporting small artisan producers has become a huge movement and one that I hope continues long after we come out of these strange times.

What is the best thing about being a small business?

It’s all mine; the sense of achievement and pride when I get great feedback on a product, thinking, ‘I made that and people like it’. I still do a little ‘whoop whoop’ when I get orders via my website, and I like seeing customers’ names that crop up regularly; it’s a confirmation I’m getting it right.

…and the worst?

It’s all mine; it’s all on me. In the corporate world, there are lots of people to bounce ideas around, people have different talents and bring lots of experience. When it’s just me I have to wear lots of different hats, and some don’t fit. I’m very lucky my husband is an accountant so he keeps a tab on things and points out where I could make improvements. I am pretty stubborn though, so he has his work cut out.

What’s next for Deelicious?

During lockdown when things were quiet, I refreshed my labels and made some changes so I can get my products into some retail outlets. I’m starting with farm shops and village stores locally in Dorset but want to expand across the South West. I’ve also recently launched a range of spice rubs and I’m also tinkering in the kitchen with a new product. Watch this space.

Boasting half the carbon emissions of a mainstream milk chocolate bar, Ombar’s new range of oat milk chocolate is made with organic, British-grown oats in place of milk. Four flavours are available – Smooth & Creamy Original, Hazelnut, Fruit & Nut and Salted Caramel Truffle – and each 70g bar has an RRP of £2.50.

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Drinks brand OHMG has launched a range of still and sparkling waters that aim to reduce anxiety and aid relaxation, thanks to the addition of magnesium. The range is made with water that has been infused with bioavailable magnesium, natural fruit flavours and extracts, and botanicals that are intended to help reduce anxiety, tiredness and I still do a little ‘whoop fatigue. ohmgwater.com whoop’ when I The Orkney Gin Company has get orders. It’s released its latest spirit. Aatta is a con rmation slow distilled I’m getting it over 24 hours with botanicals right. including citrus, juniper and vanilla. The London Dry gin has been years in the making and is set to become the Scottish distillery’s signature gin.

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Founded just before the first COVID lockdown in 2020, premium London-based Korean tea brand be-oom has launched its extensive range of teas and tisanes to the UK market, including a large selection of specialist green and black teas. The brand also stocks floral teas such as plum flower and persimmon leaf, as well as a selection of high-end teaware.

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Freshly Ground Sponsor advert 2016 print ready.pdf 1 16/08/2016 10:37 has launched a range

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