FFD September 2015

SIMON LYONS 84 WHITE LAKE 33 The expansionminded boss of B-Street Deli tells FFD: ‘I could do the whole alphabet!’

‘To do just one cheese is a little bit old fashioned now,’ says Pete Humphries

IF I’D KNOWN THEN... 6 Annalise Carter on the first 18 months in her ‘pint sized’ West Didsbury deli, A Taste of Honey September 2015 · Vol 16 Issue 8

SPECIAL DELIVERY

FOLLOW THE MONEY What investors are saying about speciality food & drink – page 13

HOW HUBBUB PLANS TO ‘TROUNCE THE SUPERMARKETS’ WITH ITS HOME-DELIVERY SERVICE FOR INDIE SHOPS

5 6–8 September

CHEF’S SELECTION 79 Hipping Hall head chef Oliver Martin lists Wharfe Valley rapeseed oil, Cartmel Valley smoked salmon and St James ewes’ milk cheese among his larder essentials

TOP 50 FOODS 19 Discover all the judges’ favourites among 2015’s Great Taste 3-star winners

NEWS 4 CHEESEWIRE 31 CHARCUTERIE 37 LUNCH! PREVIEW 75 SHELF TALK 77 DELI OF THE MONTH 84

YOUR 33-PAGE OLYMPIA GUIDE STARTS ON PAGE 39

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September 2015 路 Vol.16 Issue 8

opinion

What’s new this month:

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Marisa Leaf and her team have ast month I spent a morning set out to “level the playing in the Royal Festival Hall café field” for indies as they battle the on the South Bank, chatting to umpteen advantages enjoyed by Alec Paterson of Hubbub for this supermarkets. month’s cover feature.

Leaf is a former human rights Despite the distraction of a barrister, and while her new-ish pianist hammering out nursery investor and joint CEO Richard songs to a couple of dozen preReeve has a less obviously right-on school kids and their mums, it was business background (he worked, a terrific interview, as Paterson among others, for Paddy Power, the explained clearly – probably more online betting giant) my impression clearly than I have managed in our is that Hubbub genuinely wants feature on page 10 – just how this what’s best for small shops, not just home-delivery service for indie food for its shareholders. shops works.

It’s not straightforward. While Hubbub currently takes orders Hubbub’s home shoppers are loyal online for nearly 100 London – some have now placed more than retailers – including names like La 300 orders – getting people to try it Fromagerie, The Deli Downstairs for the first time has and artisan charcutier proved tough.

Cobble Lane Cured I really do wonder It also has one – then collects the if Hubbub could be major disadvantage goods from each over Ocado or Tesco store and delivers to a game changer Direct. Picking up shoppers at home. solely from nice little food stores, I’d already decided Hubbub it can’t offer a ‘full’ shop of loo was front-page material, and when rolls, nappies and those other dull Paterson thanked me for showing necessities that drag us towards the so much interest I told him why. multiples. So it’s currently trialling a “This is either going to be massive,” ‘Hubbub everyday’ range, covering I said, “or it’s going to crash and toiletries, cleaning products, and burn spectacularly. Either way, it’s a even core food brands like Coke great story.” and Heinz ketchup – but that We both laughed (sort of) but means carrying stock, which is not I really do wonder if how its financial model works.

Hubbub could be a Hubbub will this year spend game changer. By around £500,000 – over £5k per letting consumers shop – marketing the service, mainly home-shop from to London’s millions of commuters. their favourite That level of investment couldn’t small outlets, be sustained indefinitely, so I would founder urge both shops and shoppers to get behind it now. There’s no real cost to anyone but Hubbub, and if it succeeds it could be a lifeline for many hard-pressed independents.

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MICK WHITWORTH Editor

EDITORIAL

GENERAL ENQUIRIES

editorial@gff.co.uk

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

Editor: Mick Whitworth Deputy editor: Michael Lane Reporter: Arabella Mileham Art director: Mark Windsor Editorial production: Richard Charnley Contributors: Clare Hargreaves, Patrick McGuigan, Isabelle Plasschaert, Lynda Searby

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

Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom Fine Food Digest is published 11 times a year and is available on subscription for £45pa inclusive of post and packing.

Printed by: Blackmore, Dorset, UK © Great Taste Publications Ltd and The Guild of Fine Food Ltd 2015. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. The publisher cannot accept responsibility for unsolicited manuscripts, photographs or illustrations.

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

www.gff.co.uk/ffd

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Editor’s choice

Selected by MICHAEL LANE Deputy editor

Tsuki Mochi dark chocolate truffles www.tsukimochi.com

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Made by pounding cooked rice into a mouldable paste, mochi has been a popular confectionery item for centuries in Japan. Apparently, supermodel Heidi Klum and pop star Harry Styles are both big fans of them, too.

The prospect of a celebrity-endorsed sweet rice cake may fill you with dread and it probably won’t help if I tell you that they are sticky, gelatinous and chewy.

On paper, I agree that it seems like an unappetising prospect. But, on the strength of this Tsuki Mochi chocolate truffle we’ve tried, I can also confirm that they are sensational in every sense of the word.

This is a British-made product that has it all – great packaging, excellent flavour and an otherworldly but very pleasant texture that has the potential to wow even the grumpiest dinner party guest.

Tsuki Mochi’s two varieties (the other is yuzu lemon cheesecake) have been on the market a few months – Selfridges has already listed them – but they’re surely bound to grace more chiller cabinets soon.

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Vol.16 Issue 8 · September 2015

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fine food news Delis and farm shops show multiples the way by sacrificing margin to give producers a fair deal

Independents back protesting farmers in milk price row

Rod KIrkpatrick/FStop Press

Supermarkets’ refusal to pay a rate that covers production costs has seen dairy farmers protest with trolley dashes and leading cows through stores such as Asda in Stafford (left). However, independents like Brighton’s Hisbe (above) believe paying more keeps quality high.

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There is an opportunity for people to go into cheese production now because they are being squeezed so badly by the milk price

By PATRICK McGUIGAN

Fine food retailers have backed protests by dairy farmers against low milk prices, arguing that cheap milk undermines the entire food chain, including the speciality sector.

Several indie retailers told FFD they supported the recent direct action taken by farmers, which saw cows led through supermarkets and milk cleared from shelves in trolley dashes across the country. Aldi, Lidl, Asda and Morrisons, who were the focus of the campaign, gave a small increase to milk suppliers following the protests, but still pay less than the cost of production and fall well short

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Tim Jones, Lincolnshire Poacher of what many farm shops and delis pay their suppliers.

Darts Farm food hall in Devon takes a hit in margin to pay local dairy Yarty Valley £1.18 for two litres of milk, which retails for £1.49, said shop manager Mark Spry. “Milk is in the headlines but the big supermarkets do this to all their suppliers,” he said.

“They push the price down to try to

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Customers are led to think that milk should be cheaper and cheaper, but if the price war continues we will end up with large industrial dairy farms

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Ruth Anslow, Hisbe

be the cheapest. It should be a fair system for all. The supplier needs to be able to survive as much as the retailer or the middle man.”

He added that the trend for larger dairy farms, geared towards in dustrial production, raised questions about animal welfare. “There’s a knock-on effect,” he said. “Small farmers look after their animals well and maintain the land for the rest of society and wildlife.”

At Brighton-based ethical retailer Hisbe, which pays local dairy Downsview 90p per litre and retails it for just £1.10, co-founder Ruth Anslow said that low milk prices promoted a damaging culture of

cheap food. “Customers are led to think that milk should be cheaper and cheaper, but if the price war continues we will end up with large industrial dairy farms or milk coming from far flung lands where they don’t have the same quality standards,” she said.

“Our milk is fresh, local and nonhomogenised, and people are willing to pay more for it.”

Charlie’s Farm Shop in Sussex, which sells its own milk direct to customers for 80p per litre, saw a 15% increase in milk sales in the week after the protests. “I have no intention of devaluing such an amazing product, which occupies my whole life and many hours from my dedicated team,” said co-owner Charlie Hughes.

Falling milk prices have contributed to a big decline in the number of dairy farms (there are now fewer than 14,000 in the UK compared to more than 35,000 in

Booths’ Fair Milk paying dividends Upmarket supermarket group Booths says that shoppers are keen to support British dairy farms as sales of its Fair Milk brand grew by 5%.

The own-label milk brand, which was launched in 2014, guarantees that Booths will pay dairy farmers more than any other rival supermarket. Last month the figure stood at 33p per litre.

Sales of Fair Milk grew by 5% in June, compared to a 0.3% increase across the total market.

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September 2015 · Vol.16 Issue 8

Chairman Edwin Booth said: “Paying farmers a fair price for milk is as important to us as a business as it is to our customers, and the increase in sales is evidence that our customers wish to support dairy farmers, by buying Fair Milk.

“The retail industry’s obsession with price wars is destroying the dairy industry. If we continue to neglect our supplier base, this will have long term ramifications for the wider rural economy.”

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The milk crisis in a nutshell Last month’s protests from a group called Farmers for Action came after the average UK farm gate price for milk had fallen 25% in the past year to just less than 24p per litre, despite it costing farmers an estimated 30p per litre to produce.

While farmers blame the big retailers for squeezing prices, supermarkets say the drop is down to a fall in global commodity prices caused by Russia’s ban on European food imports and a downturn in China.

Asda, Morrisons, Aldi and Lidl were targeted by campaigners because, unlike other retailers, they did not guarantee a price for milk that covers the cost of production.

Since the protests, three of the retailers have agreed to increase the amount they pay to 28p a litre for milk (but not cheese), while Morrisons will pay 26p and has launched a new Milk for Farmers milk and cheddar brand, which will pay an extra 10p per litre to dairy co-operative Arla.

The crisis prompted environment secretary Liz Truss to meet with farming unions, dairy industry representatives and devolved ministers to discuss the issue. She said that she would call on EU leaders to introduce a futures market and insurance for dairy products to improve stability and urged better branding and clearer labelling to help people buy British. The NFU is also urging the public to buy British dairy products.

1995), which has implications for the artisan cheese sector, said dairy farmer Tim Jones, who co-owns Lincolnshire Poacher Cheese and is chairman of the Specialist Cheesemakers’ Association.

“Some cheese-makers are definitely having problems with milk supply as smaller dairies go and it will continue to be an issue,” he said.

“Cheese-makers need milk of the right quality – from the right feed and with the right cell counts – and it tends to be the smaller farmers who are in a position to supply that.”

However, he added low milk prices may also actually help the cheese sector by encouraging more diversification.

“Necessity is the mother of invention and it’s never been truer for dairy farmers.There’s an opportunity for people to go into cheese production now because they’re being squeezed so badly by the milk price.”

Ludlow Food Centre seeking new MD as Berry moves on

Berry (right) has run the Centre since succeeding Sandy Boyd in 2011

By MICK WHITWORTH

Shropshire’s Ludlow Food Centre is on the hunt for a new boss after announcing the departure of managing director Edward Berry.

Berry, who took over from farm shop expert Sandy Boyd in 2011, will stay with the business “to ensure a smooth transition” during the recruitment process.

Ludlow Food Centre was launched in 2007 on the Earl of Plymouth’s 8,000 acre Oakly Park Estate at Bromfield, and was one of the first retail outlets to feature artisan production units on site.

Boyd – who had previously run Chatsworth Farm Shop, and subsequently launched Bodnant

Welsh Food – saw the pioneering business through its start-up phase.

Berry has since overseen the growth of the Food Centre to include the 160-seater Ludlow Kitchen café, the Clive Hotel & Restaurant and a satellite deli-café, Ludlow Pantry, with a delicatessen & café in Ludlow town centre.

He is moving to the Dorset coast and is expected to develop a consultancy business, drawing on a career ranging from hospitality with the Savoy Hotel Group to wine and Champagne. He joined Ludlow Food Centre from specialist importer Newby Teas, where he was chief operating officer. www.ludlowfoodcentre.co.uk

Cambus O’May bids to join Scottish PFN list

By ARABELLA MILEHAM

Scottish artisan cheese-maker Cambus O’May Cheese Co has launched a bid for EU Protected Food Name (PFN) status for its signature product.

The move, announced by Scottish Food Secretary Richard Lochhead last month, would give legal protection to the Ballaterbased company’s Cambus O’May, a hand-pressed two-day curd cheese based on a traditional recipe.

“Achieving PFN status for our signature cheese will not only put our company firmly on the world cheese map, but also the North East of Scotland,” owner Alex Reid said.

“The cheese was lost for a generation in the 1960s but PFN status would more than herald its successful return.”

Scottish products already safeguarded under the PFN scheme include Scotch Beef, Arbroath Smokies, Orkney Black Pudding, Orkney Scottish Island Cheddar,

Teviotdale cheese and Traditional Ayrshire Dunlop Cheese. A total of 64 UK products have PFN status.

The latest move comes shortly after Scotland launched a new Scottish dairy brand to boost the production and marketing of Scottish-made dairy produce.

Cambus O’May is supporting the brand. General manager Ian Wilson said it would advance the overall value of Scottish cheese in both domestic and international markets.

“We are always looking to expand south of the border, but it is hard work because there is lots of competition,“ he said. www.cambusomay.com

IN BRIEF O A new 350 sq ft deli has opened in the Victorian covered market in Burton, Derbyshire. The Abbots Delicatessen is run by Church of England clergyman Terry Williams and specialises in cheeses from Staffordshire, Derbyshire and Yorkshire, including Hartington Stilton and Peakland White.

Suppliers include Michael Lee and Hartington Creamery, but Williams, an amateur cheese-maker, also plans to launch his own Burton cheese, using Burton Ale. The shop also sells cooked meats and salamis, preserves, pickles and chutneys from Cottage Delight and Eswatini Swazi Kitchen, oils and fresh bread.

“We have only just scratched the surface of what we would like to offer,” Williams said.

O The National Farmers’ Union has said a “seismic” change is needed in the way food is sold in Britain to avoid dire consequences for the farming industry and the rural economy. After an NFU summit meeting on August 10 it urged farm ministers from across the UK to “admit that something has gone fundamentally wrong in the supply chain and take remedial action”.

It said voluntary codes were not working, leaving farmers carrying too much of the risk in supply contracts with major buyers.

The NFU said it was also “looking for government to ensure that British products are marketed abroad and that new markets are opened up for our high quality British food”.

O Blakemore Fine Foods has launched a new online ordering system, with reduced lead times on orders, to bolster its customer service. Retailers can now order online from the entire 3,500-plus Best of British food and drink range, representing more then 240 producers, and see images and full descriptions for every product It has also reduced delivery lead times by 24 hours, so retailers can now order from its chilled, ambient and frozen ranges on a day-one-forday-three basis.

O The Food and Drink Federation is staging an event on October 19 to help SMEs in food and drink get to grips with exporting. Delegates will hear from successful exporters, learn about retail trends abroad and find out what support is available to UK businesses. Talks, panel discussions and case studies will look at the role of a distributor and knowing when the time is right to break into exporting. Tickets for the London event cost £130+VAT for non-members. events@fdf.org.uk

Vol.16 Issue 8 · September 2015

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fine food news Turnbull seeks 25 independents to trial online ‘deli shop’ package

By MICK WHITWORTH

Independent stores that want to build sales online but lack the time, skills or money to develop their own e-commerce sites are being invited to trial ClicBox, an off-the-peg ‘deli shop’ being developed by Dorset deli-café owner Charlie Turnbull.

ClicBox will provide an online shop that retailers can bolt on to their existing websites. A pilot version is due to go live from October, in time for Christmas.

Turnbull – who also runs retail training courses for the Guild of Fine Food – told FFD he was looking for around 25 delis and farm shops nationwide to trial the basic package before a “more refined, all whistles-and-bells” version is launched, ready for September 2016’s Speciality & Fine Food Fair.

While ClicBox is built around a series of standard web templates, with pages showcasing each major deli category, it can be customised to each shop’s own products, branding and colour scheme.

The design can also include images of the store and its staff, adding a personal touch and helping consumers see the site as an extension of the bricks-and-mortar shop – something Turnbull says is lacking from most online shops.

“What I’m so keen on is to continue that personal, in-shop deli experience on the website,” he told FFD. “We do this better than any other sector of the industry – and no-one else is doing it online.”

Turnbull (right) says retailers can retain the ‘personal, in-shop deli experience’ by adding images of their own shop to the standard ClicBox templates

There will be no subscription cost for the new package, and no set-up charge during the trial period provided delis agree to keep using ClicBox until the pilot period ends after Christmas.

Instead, ClicBox will take a commission on sales. “There are other ways to fund websites, like advertising or subscription fees, but I want this to be on a percentage,” said Turnbull. “Shops I’ve spoken to already are loving the fact that it’s free to join and it’s low risk.”

While retailers can use ClicBox to only promote their existing stock, a key feature is the option to offer products direct from other trade suppliers, in the same way Amazon offers products from other distributors.

Turnbull is in discussion with

specialist wholesalers such as Paxton & Whitfield that already deliver direct to consumers via courier and he hopes to sign up 10-15 similar firms to the scheme. Deli Farm Charcuterie and Bramley & Gage are among suppliers lined up.

By adding in products from these companies, he told FFD, delis and farm shops can extend their range online without the risk of buying and holding additional stock.

“They can turn a small deli into a food hall,” he said.

Products can either be couriered to the customer’s home address or collected free from the shop. Turnbull believes the latter method – increasingly popular with supermarket shoppers, although costly for the big retailers to service – is important as it helps drive more

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

sandwich with oak smoked beef and rosemary manchego – two expensive ingredients – so the price of that sandwich had to go up.

Our focus is ‘made in Manchester’ – we aim to champion ANNALISE CARTER A TASTE OF HONEY, WEST DIDSBURY local producers from within an eight mile radius of the shop. I decided to do this because farmers’ markets are a going concern, the shop was Having worked in the hospitality becoming so popular – that seems to literally shut one day by the previous trade for 11 years I was ready to try be what people want. owner and opened the next by me. something for myself. The question You can also provide higher There was no time for costing up was how I was going to raise the quality for less funds. I had the knowledge but no money to fulfil my ambitions to be There was no time for costing up money. For example, I can buy jams and self-employed. products, going to trade shows and chutneys from a local Luck must have been on my researching new products lady for £1.50 less side when my partner appeared on than if I bought a a TV game show and bagged the less local brand from a wholesaler. products, going to trade shows and top prize of the series. We decided I call it a ‘pint sized’ deli and it researching new products. to invest the winnings in buying an is literally 8m2. There is only room I just took on the previous existing deli in the community we owner’s pricing with no idea as had been part of for many years. I for a deli counter, three fridges, a to whether products were costed acquired the deli on March 17 2014 coffee machine and some shelving. profitably. Within weeks I could and opened up the following day.

I soon realised I had to make that see that some of the sandwiches With hindsight I wish I had taken space work harder for the business were priced too low. We do a more time out for research. Being to be profitable, and started offering

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footfall into the deli or farm shop.

“Click-and-collect is the new home delivery,” he said.

ClicBox will charge the retailer a 10% commission on any sales of products stocked by the shop, and will charge the wholesaler or supplier 10% on sales of products from third-parties.

The additional cost to the consumer of paying separate delivery charges on items from different suppliers could be an issue.

However, Turnbull is talking to wholesalers about providing one bulk delivery into participating shops free of charge each week, so online shoppers who click-and-collect from the store will not pay any extra for third-party products.

“The distribution costs are a challenge,” he told FFD. “I’d like to pretend they’re not, but they are. If it doesn’t work [during the pilot] we’ll have to look at minimum order or a delivery charge – we will find a way through – but the ‘gold standard’ is free delivery into the shop, because click-and-collect will drive people into the store.”

He added: “This is a way to give delis and farm shops a new sales avenue and their customers a bigger range.” www.turnbullsdeli.com/clicbox

outside catering – we’ve just won a contract with a local wine bar. We also do a late night opening on a Thursday, which makes sense as the majority of overheads are fixed.

I was lucky to have managed a similar business for someone else for 10 years, but there is still a lot that I’ve only learned since starting on my own, from VAT returns to hygiene and allergen labelling.

By the end of our first year the shop had turned over 36% more than it had done the previous year, although we only just made a profit.

My next task is to analyse the figures and work out where the money is being spent.

I would like to open a second store, perhaps in Manchester or Sheffield, but I want to get this one right first. My plan is to grow organically by reinvesting the profit.

If I do open a second shop, I’ll make sure it’s bigger.

Interview by LYNDA SEARBY

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September 2015 · Vol.16 Issue 8

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A promotional feature on behalf of RH Amar

COOKS&CO the RH Amar house brand

A

round the turn of the century, RH Amar’s product portfolio included some foods of very high quality, but under brands which were unknown and which received no marketing support. In 2002 a decision was taken to bring these products under the umbrella of a single house brand, and the name chosen was COOKS&CO. The concept quickly found favour with the trade, and new products were added to the COOKS&CO range on a regular basis.

Today RH Amar supplies over 100 products under the COOKS&CO brand. They are produced in the United Kingdom and in a dozen countries overseas, and they include both retail and foodservice items, with outstanding quality as the common feature. Central to the retail range is

a wide selection of Olives, Antipasti and Mediterranean vegetables, Dried Speciality Mushrooms, Goose and Duck Fat, Pulses, and a comprehensive selection of the finest speciality oils. Recent newcomers to the COOKS&CO portfolio include Risottos, Polentas and Paella – offering preparation times of less than 15 minutes, and ideal for discerning shoppers seeking exciting, healthy and authentic meal solutions.

Proud of the high reputation of their house brand, the greatest care is taken in the selection of all COOKS&CO products. RH Amar’s technical team constantly check all production sites in the U.K. and overseas to ensure the highest standards of quality and food safety.

New product concepts are regularly submitted to tasting panels to ensure

that they meet the expectations of consumers. These consumers can keep up to date with brand developments on the COOKS&CO website: www.cooksandco.co.uk – which features cooking tips and demonstrates the versatility of the products.

The COOKS&CO brand never stands still. September 2015 will see the launch of an important new addition to the range when RH Amar will be offering ambient Stuffed and Marinated Olives in 1 kilo screw-top, wide necked plastic jars, providing retailers with a very competitive alternative to chilled olives. COOKS&CO Brand Manager, Anne-Marie Cannon, comments: “The new ranges use superior Jumbo and Colossal Greek Olives, plus the finest stuffings and marinades. They

offer exceptional flavours which more than match chilled ranges on the market, with the additional advantages of outstanding value and longer shelf life”. Initial reaction from the trade suggests that these new products will be warmly welcomed for delicatessen counters and salad bars, and will provide consumers with delicious drink accompaniments, salad ingredients and starters.

Later in the year, RH Amar will be introducing another innovative range under the COOKS&CO banner – this time a selection of unique Peppers, in retail formats, sourced from the highlands of Peru. Needless to say, in 2016, the search will continue to find original, delicious and attractively packaged foods to extend the scope of the brand.

COOKS&CO is a brand almost exclusively stocked by the independent trade – a favourite with delicatessens, high class grocers, farm shops, garden centres and food halls.

Almost every fine food wholesaler stocks COOKS&CO products, and RH Amar will always be happy to provide retailers with the name of their nearest stockist. Not surprisingly, RH Amar enthusiastically invest to develop their house brand, and promotional support and marketing materials are regularly available.

With 70 years’ experience in the fine food business, RH Amar is an expert in spotting new trends.

The company realises that product innovation is key to stimulating shoppers, and COOKS&CO will continue to be their flagship brand as they seek new concepts and flavours in the years ahead.

Turnpike Way, High Wycombe, Bucks HP12 3TF Tel: 01494 530 200 · info@rhamar.com www.rhamar.com www.cooksandco.co.uk Vol.16 Issue 8 · September 2015

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From the green rolling hills of Devon to where the land meets the sea.

Seven years ago this year we embarked on an adventure.

The adventure, born from passion, ambition and a dream, was to make outstanding English wines embodying Lyme Bay Winery’s fruit-driven, award-winning ethos.

In 2010 we planted 26,000 vines and with hard work we have been rewarded with an excellent harvest in Autumn 2014.

The Winery and its three vineyards are situated in Devon’s beautiful Axe Valley. A maritime region, it enjoys a temperate climate and a long, warm growing season, affording the grapes exceptional depth and expression of character.

We are delighted to offer you our stunning range of still and sparkling English wines for the first time.

Lyme Bay Winery Shute, Axminster, Devon, EX13 7PW Telephone: 01297 551355 Email: sales@lymebaywinery.co.uk

@LymeBayWineLtd

/LymeBayWinery www.lymebaywinery.co.uk

At Lyme Bay Winery, we are passionate about producing delicious wines, liqueurs and ciders.

Lyme Bay Winery Shute, Axminster, Devon, EX13 7PW Telephone: 01297 551355 Email: sales@lymebaywinery.co.uk 8

September 2015 · Vol.16 Issue 8

@LymeBayWineLtd

/LymeBayWinery www.lymebaywinery.co.uk

fine food news new openings

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

First shop for Cumbrian meat company

Leominster deli boosts Brit suppliers after ‘Bert Fry’ buy-out

By ARABELLA MILEHAM

Leominster deli Barber & Manuel has boosted its range by around 80% after coming under new management. The coffee shop and deli was bought by actor Eric Allan, who plays retired farmhand Bert Fry in The Archers, and his daughter-in-law, in the spring and reopened in mid-June following a short refresh. It is being run my Allan’s son Mike and daughter-inlaw, Natalie.

“It was previously a Frenchstyle coffee shop and deli, but we want to give it more of an English farm shop feel,” Mike Allan told FFD. “We will mostly stock local and English produce, including beers and ciders, ice-cream, and local dairy, whereas before there were a lot of Continental products.”

New local suppliers include Newton Court Cider, the Wye Valley Brewery, Myrtle’s Kitchen, salad leaf producer Lane Cottage Produce and meat supplier Quarry Farm alongside Scarlett & Mustard, The Garlic Farm, and Wonky Pot Tea.

A traditional Cumbrian meat company is opening its first retail shop and deli in the former HSBC bank in the centre of Appleby-inWestmoreland.

Owners Jennie and Steve Allison have operated a market stall in the town since starting the business in 2011, selling Shorthorn beef, Suffolk and Swaledale lamb from the family farm, local pork, and home-cured meats and cooked pies. They were due to open Low Howgill Butchery and Deli as FFD went to press, following a complete refurbishment of the site on Boroughgate.

“We built our business at local markets, but our production has been limited at our existing premises, which is why we wanted to expand into the new shop,” owner Jennie Allison told FFD. “We’ve had it in mind for about a year and a half, but it took time to find a suitable premises in Appleby as there are lots of established businesses.”

The couple intend to continue visiting local markets in the area and will use their existing facility at the farm six miles away to hang and mature the meat. However, preparation and production of its meats and home-made pies will move to the new on-site bakery and butchery.

“At the moment raw meat is where we do most of our trade,

Butcher Steve Allison with his partner – and the shop’s baker – Jennie Allison

but when the shop opens, it is likely to change as we can do more fresh pies,” Allison added. “We are concentrating on quality, and low food miles.”

The bank was closed in November 2012 and required a complete overhaul to convert it to suitable premises, stripping out the counters and stud walls to produce one large retail space, with serveover fridges.

The shop will be split between

the retail and deli side, and comprise a butchers’ counter for fresh meat and a deli counter selling cheese, pies and cured meats. It will also sell hot takeaway food, and stock around 100 ambient products, including sauces, cakes and local chutneys from local producers.

In July, Eden District Council announced it had secured a grant of £50,000 from Defra to develop a new Food Enterprise Zone in the area.

Hubbub to highlight Great Taste as 2015 results emerge A home delivery service linking London shoppers with independent shops is partnering with the Guild of Fine Food to promote Great Taste winners through its online store.

Hubbub – featured on page 10 – already sells dozens of Great Taste products online because they are listed by the independent shops that appear on its website. But according to Hubbub’s Alec Paterson, it will soon be highlighting Great Taste winners on its system.

Consumers can shop on the Hubbub website either by selecting one of its 95 partner shops or by searching for specific products.

Paterson said Hubbub is adding an extra category to every product on its system to indicate whether it has won one-, two- or three-star Great Taste award, so shoppers will also be able to search for Great Taste winners.

“I have also been reaching out to

the shops,” he said, “asking if they have any Great Taste Top 50 products on their stock list, and talking to them about introducing products that are relevant to them – Top 50 cheeses for cheesemongers, and so on.”

He added: “Selling Great Taste winning products helps us, helps the shops and helps the producers, so everyone comes out a winner.”

The major Golden Fork trophy winners of Great Taste 2015 will be announced at London’s Royal Garden Hotel on Monday September 7. However, all this year’s one-, twoand three-star winners have already been named, together with the Top 50 Foods (see page 19) selected from among the three-star winners.

Just under a third of the 10,000 products achieved one of the three levels of award – 2,382 one-stars, 597 two-stars and 130 three-stars – with a strong showing from traditional foods such as artisan dairy products, fresh meat and cider.

Within half an hour of the online result portal opening on August 4, more than 2,450 entrants from all over the globe had logged in to discover the fate of their products and read judges’ feedback.

“Looking at the results, there’s a clear theme of a return to simple and traditional artisan foods,” said Guild of Fine Food MD John Farrand.

“We’re seeing a resurgence of products like artisan butters as well as the continued rise of fresh meat, craft beers and ciders.”

The number of three-stars was down from last year’s figure of 153, which Farrand said demonstrated the rigorous nature of Great Taste’s judging process. “This year’s lower total of three-stars, combined with the fact that only 31% of entrants actually receive an award, demonstrates just how robust Great Taste’s judging methods are,” he said.

He added that the number of three-star products from certain regions had gone up, citing Wales as an example.

Regardless of this year’s statistics, Farrand said that 2015’s results should inject some much needed positivity into the sector.

“These results of Great Taste are not only a pat on the pack for the many artisan producers striving hard out there but also a fillip to sales at independent retailers across the UK and beyond.”

Vol.16 Issue 8 · September 2015

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fine food news Interview

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The system works well in Kensington and Notting Hill, but there isn't necessarily a correlation with the most expensive houses in the street Alec Paterson (below)

While Ocado takes bread from the mouths of independent retailers, London’s Hubbub home-delivery service does the opposite. With a £500k marketing budget this year, is it poised to roll-out nationally? MICK WHITWORTH reports.

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W

Meet the antidote to Ocado 10

September 2015 · Vol.16 Issue 8

ANTED: affluent towns and cities with a cluster of quality independent food shops and at least 200,000 residents – ideally including plenty of welleducated, Left-leaning foodies-witha-conscience.

That’s the kind of location that the people behind London home delivery service Hubbub will be eyeing most keenly as they quietly ponder their first move outside the Capital.

Currently connecting nearly 100 London indie food shops with customers in their homes, Hubbub is the antidote to Ocado. Instead of bypassing bricks-and-mortar shops and delivering direct, it takes online orders on behalf of La Fromagerie, The Ginger Pig, Gail’s Artisan Bakery and scores of other butchers, grocers, wholefood stores, delis and more.

It then collects the goods from each outlet and delivers them to the consumer’s home in its own refrigerated vans later the same day.

Shops pay a monthly membership fee, typically around £25, to appear on the Hubbub website, then pay a commission on each sale, varying according to distance of the delivery from their store and whether they already had a trading relationship with the shopper.

Sales to customers furthest from the store, who would never otherwise visit in person, generally carry a 21% commission. Sales to those closer by are charged at 9%. If business through Hubbub really takes off – and some retailers are now picking up a hefty £100,000 in online sales through the service – shops can opt to pay a bigger monthly fee and a lower commission.

Importantly, though, when a retailer introduces an existing customer to Hubbub, there is zero commission on sales to that shopper.

So retailers needn’t fear losing margin if existing customers move online.

“Obviously we need to make a revenue,” says Alec Paterson, who joined Hubbub in February as business development consultant, “but we try to make it from customers that are novel to the shop.”

He continues: “The majority of shops we work with would be

working on about 45% gross margin on most of their products. We provide the logistics, the vans, the customer service, the website. They provide the products, and we split the margin between us.”

Even if every sale they made through Hubbub was on the maximum commission, he says, it’s a lot cheaper for the shop than trying to provide their own same-day delivery service.

“Our goal is to add 10% revenue to their shops,” Paterson tells FFD. “That doesn’t happen overnight, but we’re achieving it with some of our long-term partners. We’re taking a small proportion of that 10%, but the majority of the gross profit will go to the shops. Within that 10% they will have some zero-commission customers who might not have been able to buy as much without home delivery, and they’ll have some from further away that would never have been customers at all without Hubbub.”

The shops are currently organised into three ‘hubs’ of 30-35 stores each – in North, South and West London – to make same-day pick-up and delivery practical. Shoppers can buy online, via the web or a Hubbub app for phones and tablets, from any shop in their hub area, choosing a one-hour delivery slot between 4pm and 6pm.

There is a £3.50 delivery charge, but this is waived if customers don’t need a set one-hour slot and there’s no charge at all for orders over £75.

Sure enough, the average basket spend on Hubbub is almost slap on £75, typically made up of products from six different stores: fishmongers, butchers, greengrocers, wholefood shops, delis and so on.

Hubbub was dreamt up in 2008

by Marisa Leaf, a human rights barrister. Disgruntled with working long, hard days, then being reduced to buying Indian takeaways or factory-made food in a Sainsbury’s Local because her favourite shops were shut, she trialled the business that was to become Hubbub by picking up bag-fulls of shopping from stores like La Fromagerie and delivering them around the neighbourhood. Once Leaf was convinced Hubbub was a winner, she threw herself into the start-up full-time.

It was a slow-burner at first. The complex IT systems that underpin it had to be built from scratch, and as recently as 18 months ago Hubbub had just 25 shops on its books in a relatively narrow delivery area, running from Camden and Hackney in the north to Borough in the southeast.

Then, last year, William Reeve came on board as joint chief executive officer. A serial entrepreneur, Reeve was co-founder of movie rental service LoveFilm –

later sold to Amazon for £200m – and a former head of operations at PaddyPower, one of the world’s largest online bookmakers. Among a string of other interests, he is nonexecutive chairman of Graze, the online ‘snacks by mail’ service.

Reeve not only brought skills and experience to Hubbub, he brought investment too, allowing it to extend deliveries to more London postcodes and, in the space of 12 months, go from partnering with 25 shops to around 95 currently. Hubbub is also planning to spend a massive £500,000 on marketing this year, with ads running in over 100 tube stations, on London’s Overground network and in the Evening Standard.

That is a lot of cash in support not just of Hubbub, but of independent shops and their small suppliers, since many of the products featured on the site are made by artisan firms.

Given that William Reeve has other business interests – and could easily opt never to work another day in his life – it’s also telling where he spends most of his working time.

“He’s in the Hubbub office five days a week, 10 hours days,” says Paterson. “That’s interesting to see, because I think he’s got a good nose for this stuff.”

Paterson is talking to FFD in a South Bank café on a mid-August morning, before heading off to the outer reaches of Hubbub’s current delivery area to try to sign up more retailers to the system.

He shows me a map of the three ‘hub’ areas where shoppers can currently get home delivery, stretching from Willesden in the North-West to Hackney and Bow in the East and Dulwich in the South.

It looks like pretty comprehensive coverage, but he points out it’s only a population area of around 2.5 million (the total for Greater London

^

From the customer’s point of view it has to work as well as Ocado, because they’re a pretty slick operation

_

is around 8.5 million) and there are some key postcodes that Hubbub has still to reach, like W4 (Chiswick), W15 (Putney), SW19 (Wimbledon) and SW13 (Barnes).

It’s noteworthy, he says, that the wealthiest areas don’t necessarily provide the richest pickings. It’s about finding people who prioritise shopping with independents on a Saturday and would do the same mid-week if they were not too busy.

“It’s one of the interesting things: the system works well in Kensington and Notting Hill, but there isn’t necessarily a correlation with the most expensive houses in the street.

“We would rather have a Labour area than a Conservative area – people that buy the Guardian are more likely to use Hubbub. It requires a more socially-minded brain.”

For most Hubbub-watchers, the question is not whether Mayfair is a more or less lucrative patch than Islington; it’s where and when the company will start rolling out beyond the Capital. Paterson is understandably cagey, but agrees when I suggest Manchester might have the right profile – and also raises the intriguing possibility that Hubbub could fairly quickly go overseas. Could another European capital be an easier win than a provincial city in the UK? “What I would say is, there will certainly be national or international expansion within five years.

“I would love it to be Manchester – it has the biggest student population in the country, and teachers are ideal for Hubbub: they’re intelligent, slightly more Left than Right, and tend to be socially

minded. But it’s not a decision that has been made.”

A linked question, given the investment in Hubbub before and since Reeve’s arrival, is when it will start to make money. “It’s going go be a while,” says Paterson.

“Ocado only broke even this year. But they have a lot more overheads than we do, and we don’t need the same economies of scale.

“If we took individual areas like Islington, and look at the marginal cost of running that hub, we’re probably breaking even there already. So we are not a million miles away.”

Developing the IT systems that underpin Hubbub has not been cheap. The website is “a complex animal” that has to work for at least three audiences: the consumer at home, the shops (who in effect get a “free e-commerce website” that they can manage online, Paterson says) and Hubbub itself.

It also has to provide accurate information for the drivers – up to three in each hub – who pick up bags of shopping from each shop between 12.30pm and 3pm, then meet up to ‘cross-dock’, or swap bags between vans, to achieve the most efficient delivery runs.

“From the customer’s point of view, it has to work as well as Ocado,” says Paterson, “because, whatever else you might say about them, they’re a pretty slick operation.”

The upside now, is that “the investment of the last five years doesn’t have to be replicated”. “We already have the technology built – it’s just about adding new postcode areas. It’s really about buying a van and taking on a driver.

“The other thing to remember is that the cost of doing Hubbub in a new area is much lower than doing Ocado, because we don’t have to build storage. Our pricing works because we don’t actually stock anything – we pick it up from the shops.”

There is something compelling about the Hubbub business model.

There’s no financial risk to the shop, and it really does seem to help level the playing field between indies and supermarkets.

“Every signal we have is positive,” says Paterson. “The companies we work with are some of the nicest and most loyal you could hope for. So it’s wonderful, and I think we have some real, natural advantages over the supermarkets.”

Optimism within the business is also running high, he adds. “We’ve changed our language. We used to say we wanted to ‘stand up to the supermarkets’. Now we want to trounce them.” www.hubbub.co.uk

Vol.16 Issue 8 · September 2015

11

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September 2015 · Vol.16 Issue 8

fine food news

Albund/Dreamstime.com

Slaying some myths

Analysis

Exasperated by a recent episode of Dragon’s Den, MICHAEL LANE goes on a quest to find out what investors really think about speciality food and the kind of businesses they are keen on

B

elieve it or not, Dragon’s Den is now in its 13th series on BBC Two and, although the formula is a little clichéd these days, one recent episode really caught the attention.

To my delight, a producer that I recognise from the pages of FFD emerges from the elevator.

Given the premium packaging, the awards they have won and the innovative proposition, I assume that the products are a shoo-in for investment. But the pitcher makes the classic faux pas of asking for a six-figure sum in return for a small amount of equity (less than 10%). No sooner does the opening presentation end than those dragons, affronted by this “overvaluation”, initiate a very tetchy exchange about “the numbers”. In a matter of minutes, the investors declare themselves “out” (one dragon does make

according to John Spayne of While bank lending remains an unfeasible offer) and the food financial advisory firm Spayne patchy at best and crowdfunding producer departs utterly bemused.

Lindsay. But there is a caveat. is apparently booming, we don’t Frankly, no one ends up looking “You have to be quite cautious tend to hear so much about private good but the biggest shame is that about investing in the food and equity investors here at FFD. If you the product, which should have drink industry,” he says. “Although go purely on the Dragon’s Den been the star turn, barely passes it’s reliable there anyone’s lips. are some very, very Conversely, an You have to be quite cautious about powerful customers out established snack brand investing in the food and drink industry. there.” has the choice of several Although it’s reliable there are some very, Spayne speaks offers in an earlier slot from a good deal of in the same episode. As very powerful customers out there. corporate experience. the dragons “drill down The firm he co-founded has assisted treatment of their approach to into the figures”, he has all the in plenty of multi-million pound food, it’s all too easy to cast them answers, is already listed with some purchases and sales across the food as predatory and not particularly multiples and wants to get listings and drink sector. But he is also a interested in food and drink, unless in the others. Again, they barely private investor in his own right, it will make them a quick buck. discuss product. with a stake in upmarket drinking Unsurprisingly, the reality is not No disrespect to either of the chocolate producer Hans Sloane and that clear-cut but it’s certainly not “hopeful entrepreneurs” but once gum and mint brand Peppersmith. hopeless. you strip away the programme’s From either perspective, Spayne Food is a “steady, stable manufactured tension and slick says there are a number of boxes market” and there are plenty of editing, these are not the most a business needs to tick before an innovative products out there encouraging outcomes for those investor can be confident that it will that can offer investors growth, looking to grow their businesses.

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Vol.16 Issue 8 · September 2015

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fine food news be able to stand up to the demands of major growth and, chiefly, the margin-squeezing multiples.

“We tend to look at businesses that have high level of control over their destiny,” he says.

That means being in control of customers (ie. a strong, recognisable brand with a loyal following) and competitors, ensuring that the product’s USP is not just about a price that could be undercut.

They need to have control over the product – an item that relies heavily on one raw ingredient or one supplier is too precarious – and they need to demonstrate that they have control over the running of their business, which usually means having a good team in place.

Most importantly, says Spayne: “It needs to be on the shelf and selling.” Ideas, no matter how good they are, are not an investable proposition and the more listings a producer can demonstrate – especially with a multiple retailer – the better. Investing in a business with a turnover below £500,000 is “very speculative”, he says, but at the corporate end of the spectrum producers need a minimum of £30m to attract a larger producer into a buyout.

Private equity firm Piper, which has invested in brands like soft drink maker Bottlegreen, looks for businesses that are already turning over between £5m and £30m.

However, co-founder Libby Gibson is unequivocal that investments are not just based on the numbers and says that the product is the most important factor.

“The critical thing is whether these are niche brands that can only grow to a certain size or whether they have the potential to explode,” she says.

She adds that, given the demand for innovation and new food trends from both consumers and the supermarkets, speciality food and drink is a very healthy investment prospect.

Healthy snacking is one

^The critical thing is whether these are niche brands that can only grow to a certain size or whether they have the potential to explode

_

Libby Gibson, Piper Private Equity category that has caught Gibson’s eye but, on the flipside, even the most pious consumers seek out indulgent treats. Convenience, regardless of category, is also high on the agenda. All the investors FFD has spoken to, identify these general areas as the place to be looking. Gibson adds meal kits and ethnic cuisines to the list but it seems investors, like most human beings, are not psychics.

“I’ve not got a crystal ball about what’s going to be ‘in’ next year,” she says, adding that some established categories, like crisps, chocolate and ice cream, are surprisingly inexhaustible. “We sometimes look at markets and think ‘How many more brands can it take?’”

One thing a producer will need is a decent gross margin to absorb the pain of getting bigger.

Spayne says 40% is about right while Gibson suggests that anyone working around the 30% mark is “vulnerable” to added cost pressures like running promotions with the multiples. That said, value engineering a product is something she’s completely against. “Once you start that you’re in danger of losing the thing that made it special in the first place” If all this talk of multiples and margins leaves producers feeling a little cold and independent retailers feeling worried, they should not think that investors are all hell-bent on selling out to the supermarkets.

“One is looking to see if this brand is able to get out of the speciality stores and that may not necessarily mean the mainstream multiples,” says Gibson. “Some brands are now looking to start

with Aldi and Lidl because, while there’s no such thing as an easy door, it’s an easier door to get through.”

“Our job is to think about how we can help a business grow,” she continues. “Nothing is ‘We can’t go there’. It’s finding what’s best for the brand.”

John Spayne concurs and, in fact, his ideal investable business would already be selling through a variety of channels – such as foodservice, export markets and direct to consumers – not just retail.

There are even investors out there that don’t want to take things down the supermarket route at all.

“We don’t tend to invest in businesses that sell to the multiples,” says Stephen Draisey of More Than Angels, which provides equity capital from a network of associate investors solely for the food and drink sector.

“We look at businesses that bypass them because they are so big and powerful.”

Draisey is one of More Than Angels’ three founding partners, all of whom have previously held executive positions at chilled food plc Geest (now owned

by Bakkavor). Their combined experience of working with multiples means they are wellversed in coping with margin squeeze and creating own-label copies of branded products.

These are the kinds of practices that More Than Angels wants to avoid and it tends to work on direct-to-consumer projects, like its investment in recipe box website Gousto and HonestBrew, a personalised craft beer delivery service.

While More Than Angels

Voice of experience One man that has been there and got the T-shirt when it comes to selling equity in his business is William Chase, the founder of crisp brand Tyrrells.

Already infamous for his well-publicised run-in with Tesco and having grown the businesses sizably through independent retailers, Chase sold a multimillion pound stake to Langholm Capital in 2008 (and subsequently sold the rest later on).

“If you own 100%, you are the sales director, the marketing director and the managing director,” he tells FFD. “Businesses have to keep growing very quickly and if you did it yourself on your own it’s a lot of strain and hard work.”

Tyrrells’ rapid rise had seen Chase hire an MD and a management team but it wasn’t going well, he says, adding that the corporate structure did not suit him.

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September 2015 · Vol.16 Issue 8

“You have to have a meeting to arrange a meeting for discussing the next meeting and you have to talk all that jibber jabber.”

He says it was a case of either sacking the management team and returning to doing everything or getting someone else in who could handle the business in its new form while he walked away entirely.

Chase is adamant that he would never go down the same route with his current business, Chase Distillery.

“I’m not knocking it. In the right instance it’s fantastic,” he says, “but sometimes it’s better to grow a bit slower and more solid.”

considers rates of sale and product potential like any investor would, Draisey says the human aspect of investing cannot be overlooked on either side of a deal.

“It’s hugely important that businesses work with people who can add value,” he says, citing his own and fellow investors’ input of expertise. “We only invest in businesses where we think we can bring something to them.”

Whether it’s marketing, commercial advice or simply a vital contact, equity investors should be offering more than just cash to a business – a view also shared by Gibson and Spayne. “It’s highly dangerous to rely on funding from partners that are not going to bring anything,” adds Draisey.

Libby Gibson says Piper’s approach is “helping not handholding” and it offers a range of in-house services, including corporate PR, e-commerce expertise and customer research.

Currently in the process of fundraising for Hans Sloane, John Spayne is practising what equity investors preach. He has eschewed easier sources to try and assemble a group of investors with various executive experience in food and supply chains.

Provided a producer is able to attract it, then all three investors agree the experience on offer is the primary reason to go with equity investors above other sources.Family and friends can be lost if they also become investors and things go badly, cautions Spayne. He adds that crowfunding isn’t without its pitfalls either. “There’s a whole load of people that you don’t know from Adam, who are all just waiting for a cheque.”

It’s not for everybody, but if you’re a food business looking to grow and someone mentions equity investment, just remember that dragons only exist on TV. www.spaynelindsay.com www.piper.co.uk www.morethanangels.com

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THE GREAT TASTE GOLDEN FORK AWARDS DINNER Monday 7 September 2015 The Royal Garden Hotel, Kensington, London Drinks Reception followed by Dinner and Award Presentations Hosted by Nigel Barden and John Farrand

Join the Guild of Fine Food for a night when the stars will be out

Be the first to hear the eagerly anticipated results of Great Taste 2015 as the Golden Forks and the Supreme Champion are revealed during a three course meal showcasing winners past and present.

Places are limited. To avoid disappointment, reserve your ticket today. Email charlie.westcar@gff.co.uk or call 01747 825200 Ticket price includes pre-dinner drinks and ½ bottle of wine £130 including VAT for Guild of Fine Food members £150 including VAT for non-members 6.30pm Drinks reception 7.30pm Seated for dinner 11.30pm Carriages Dress: jacket & tie

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great taste 2015 Heavenly half century Whether you’re looking for traditional foods and cuts of meat, exotic flavours or just a nice tipple, the 50 best foods in this year’s Great Taste have got it covered

G

etting to this point – the 50 best-scoring products in the whole of Great Taste 2015 – is quite a journey.

It begins with 10,000 products submitted for judging. Over the course of 49 days, more than 400 judges from the food world – including chefs, food writers, top retail buyers and professional critics – participated in assessing

this vast amount of food and drink.

Teams of judges blind-tasted and determined what level, if any, of accolade every item deserved.

The end result was 2,382 onestars, 597 two-stars and just 130 of the highest accolade, a three-star award.

The elite three-star group are re-submitted for a second round of

Jaipur IPA

PUMP STREET BAKERY

THORNBRIDGE BREWERY

www.pumpstreetbakery.com

www.thornbridgebrewery.co.uk

Handmade in small batches from bean-to-bar, this Madagascar chocolate bar was deemed “a scrummy premium milk chocolate with a hint of pepper”.

Judges also appreciated the well balanced flavours and the “exceptional” finish.

This hoppy India Pale Ale (ABV 5.9%) is a regular Great Taste three star winner and a former winner of the Best Speciality from the Midlands & East Anglia (2012). Jaipur has made the Top 50 this year thanks to its balance of grains and hops, “beautiful” amber hue and the floral honeysuckle notes on both the nose and the palate.

Artisan Crispbread Original - Medium with Hole PETER’S YARD www.petersyard.com

Glen Marnoch Islay Single Malt Whisky ALDI UK One judge boldly proclaimed this single malt was his “new favourite whisky”.

The marriage of “intense smokiness and sweet honey” astounded judges and they were equally surprised by the “warm and smooth” finish.

Halcyon Imperial IPA THORNBRIDGE BREWERY www.thornbridgebrewery.co.uk

It was the directness and depth of this honey-coloured beer that won the judges’ approval. Although it is strong (ABV 7.4%), Halcyon is “bright, fresh and almost tropical” on the nose with a big, dry, hoppy flavour that fills the mouth.

“The best biscuit for cheese out there”, said the judges of these Swedish-style rye crispbreads.

Each one is baked by hand using naturally fermenting sourdough, organic flour, honey, salt and fresh milk. The end result is “deliciously malty”.

EAST ANGLIA AND MIDLANDS

Madagascar Milk 58% Chocolate

judging and scoring at the hands of experts, including Charles Campion, Xanthe Clay, Aggie Mackenzie, Lucas Hollweg and Harrods’ Bruce Langlands. Only then is the Great Taste Top 50 decided.

Over the next six pages, you will find all 50 of these products and Fine Food Digest has the lowdown, including what the judges had to say about each one.

Dried Porcini mushrooms GET FUNGHI www.getfunghi.co.uk

Get Funghi handpicks its top quality wild porcini (Boletus edulis) in West Sweden. The pickers sort, slice and dry their “woodland treasure” on the same day for maximum flavour conservation. While their nutty and umami flavours found favour, the mushrooms’ texture and mouthfeel also impressed judges, who labelled them a store cupboard essential.

Shropshire Blue COLSTON BASSETT DAIRY www.colstonbassettdairy.co.uk

Beauvale CROPWELL BISHOP CREAMERY www.cropwellbishopstilton.com

Made from pasteurised cows’ milk, this blue cheese was applauded for its “creaminess and crumbliness without being too curdy”, as well as it long finish and enduring taste. This “moreish” cheese would be welcome on any judge’s cheeseboard.

Colston Bassett’s Shropshire Blue has a buttery, paste-like texture but balances its creaminess with a sharpness and acidity from its blue veins, which judges said were distributed well throughout. They said this “very munchable” cheese would work equally well with a pint of beer, a crisp white wine or a dry cider.

Vol.16 Issue 8 · September 2015

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Substantial salary + incentives + benefits including house Ludlow Food Centre is an ambitious, entrepreneurial, award winning speciality food retail, food production, restaurant and hospitality business with an innovative model and exciting potential for development.

The heart of UK food manufacturing

The business produces 50% of the food retailed in its spacious food hall and also comprises an integral conference centre, Ludlow Kitchen a 160 seater café, The Clive Hotel and Restaurant and Ludlow Pantry, a satellite delicatessen and café in the centre of Ludlow.

We now seek a dynamic and hands-on Managing Director with the commercial acumen and strategic vision to direct all aspects of the business through its next stage of growth, developing the existing enterprises in order to unlock the full potential of a compelling retail destination with Ludlow Food Centre at its heart.

A passion for the highest levels of food quality and service delivery as well as a track record of relevant achievement, preferably from within the food manufacturing or food retail sector, will be essential.

Experience of multi-faceted retail operations, successfully building a brand and sales development within the luxury/premium products market would all be of clear advantage.

To apply, please email your CV and covering letter to Hugh Nickerson at Conundrum Consulting Ltd apply@conundrum.co.uk quoting reference CND-P415 Telephone: 01747 861616 Strictly no agencies, all enquiries will be forwarded to Conundrum

Sugar & dairy Standard & ingredients bespoke dairy blends Starches & sweeteners Emulsifiers & stabilisers Fats & oils Tel: (01454) 411446 sales@garrettingredients.co.uk www.garrettingredients.co.uk When ordering, to ensure you get your Fine Food discount, please quote: SEP15

Winners of Five Great Taste Awards 2015!

If you’d like to stock our products, please call Lisa on 01472 355217.

40% PROFIT MARGIN! 20

September 2015 · Vol.16 Issue 8

Poach in the Pack, Bake, Grill or Zap! contact@bigfishbrand.co.uk www.bigfishbrand.co.uk @BigFishBrand bigfishbrand.co.uk

West Country Choice PGI Tomahawk Rib Steak DAWN MEATS (UK) www.dawnmeats.com

This bone-in steak produced a rapturous response around the table. The “melt-in-the-mouth, creamy texture” together with the “rich, grassy and buttery flavour” really got the judges’ palates going. “That might be the best steak you’ll ever have,” said one judge.

Longhorn rib of beef

SOUTH WEST

great taste 2015

MARTINS MEATS www.martinsmeats.com

M’hencha Moroccan Pastry Cake - Orange, Date & Cinnamon THE M’HENCHA COMPANY www.themhenchacompany. co.uk

This “proper” Longhorn rib was extremely well-received. The marbling of juicy fat came in for particular praise, while judges also commented on the tenderness and flavour, assisted by plenty of fat running through the meat.

Gloucester Old Spot spare rib pork joint

This Moroccan-style cake bowled judges over with its crisp brick pastry and frangipane “bursting with beautifully balanced flavours” of North Africa. The panel enthused about this “moreish” cake, which is sweet but not too sweet and can served hot or cold.

MARTINS MEATS www.martinsmeats.com

Organic Luxurious Yoghurt JESS’S LADIES ORGANIC FARM MILK

“Top joint, great flavour”, was the conclusion about this “juicy” spare rib of pork. The veins of fat lend this joint moisture and depth of flavour but also a succulent melting texture.

The Gloucester Old Spot breed also produces topnotch crackling.

www.theladiesorganicmilk.co.uk

Made by hand using organic unhomogenised milk, this live yoghurt has a “silky” texture that proved a hit with the judges, who described it as “incredibly creamy”.

They also enjoyed the balance of tang and sweetness, with citrus notes coming through to add sharpness.

Stoney Cross LYBURN FARMHOUSE CHEESEMAKERS www.lyburncheese. co.uk

Likened by its maker to a French Tomme de Savoie, Stoney Cross is matured for 3-4 months. Judges liked the “pleasant creamy and lactic notes” from this mould-ripened cheese, which is made on Lyburn Farm, near Salisbury, using the farm’s own pasteurised cows’ milk.

Organic Double Cream JESS’S LADIES ORGANIC FARM MILK www.theladiesorganicmilk.co.uk

Judges really enjoyed this extra thick cream, which is made by hand from organic and unhomogenised milk. It was commended for its “clean, fresh and long lasting milk taste” and its mouthfeel. “It coats the mouth and leaves a milk taste, not an overpowering animal aftertaste, which some creams do,” they said.

Jacobs Ladder MARTINS MEATS www.martinsmeats.com

With comments including “melt in the mouth” and “fat, fat, fat!”, the judges were clearly seduced by these beef short ribs, particularly the tenderness, the rich and long-lasting flavour and, of course, the covering of appetising fat.

Lemon Curd HILLSIDE FOODS www.hillsidefoods.co.uk

Hillside Foods has come up trumps with its take on the classic lemon, with plenty of citrus zing and an appealing golden yellow colour. “Thick, sharp and sweet from start to finish,” said the judges, who decreed that the Devonbased producer had “nailed it”.

Vol.16 Issue 8 · September 2015

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%

BERRIES

The UK’s Highest Awarded Christmas Pudding Maker at the Great Taste Awards.

Wholesale | Own Label | Product Development We would love to speak to you.

Contact: Natalie Tel: 01624 838384 | E-mail: info@berries.co.im www.berries.co.im

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September 2015 · Vol.16 Issue 8

great taste 2015 Tonde Gentille Hazelnut Gelato

LA GELATIERA

LA GELATIERA

www.lagelatiera.co.uk

www.lagelatiera.co.uk

This “innovative” dairy-free sorbet, which is suitable for vegans, is made with pure Bronte pistachios and Maldon sea salt flakes. Its “rich and creamy texture” seduced the judging panel as they tasted both toasted pistachio flakes and the salt loud and clear.

La Gelatiera makes this gelato with Jersey milk and cream and Tonda Gentile hazelnuts from Piedmont in Italy. Judges picked up on how well this product was churned to create a smooth and non-greasy texture. They also applauded it for its “beguiling” hazelnut flavour and not being too sweet.

75% Forastero Cocoa & Coffee Nibs - Brazil AKESSON’S

Sparkling Beer Brut

www.akessons-organic.com

SAVOUR BEER

The coffee flavours from the nibs complement the natural flavour of the “rich but not bitter” 75% cocoa chocolate in this bar, according to the panel. The chocolate – made from Forastero beans from the famed Sempre Firme plantation in Brazil – was also said to boast the perfect snap.

www.savourbeer.com

A tribute to Champagne, this sparkling beer is bottleaged for 100 days and captured judges’ attention with its originality and character. The panel found the golden beer to be “incredibly distinctive with bags of complexity” and especially enjoyed the floral elderflower notes on the nose.

75% Trinitario Cocoa - Bali

Lord London

AKESSON’S

ALSOP AND WALKER

www.akessons-organic.com

www.alsopandwalker.co.uk

Akesson’s “sophisticated” 75% cocoa solids organic single plantation chocolate – made from Trinitario beans grown in the Sukrama farms in Bali – bowled the panel over with a “instant hit of dark chocolate in the mouth”, smoothness and a bitterness-free finish.

This semi-soft cows’ milk cheese first intrigued judges with its unique and “beautiful tetilla shape”, before the “beautiful texture” seduced their palates. It caused a collective “yum” around the table, thanks to its creamy, clean flavour and a fresh milky aftertaste.

100% Criollo Cocoa - Madagascar

Chicken, Bacon & Leek Pie

AKESSON’S

WILLIAM DYER

www.akessons-organic.com

www.williamdyerbutchers.co.uk

This organic single plantation chocolate bar is made from 100% criollo cocoa solids, harvested on the Ambolikapiky plantation in Madagascar. When tasting, the panel hailed a “technical marvel” and was astonished by the fact that this was 100% cocoa – there is no bitterness, just a rich full flavour.

75% Criollo Cocoa - Madagascar AKESSON’S www.akessons-organic.com

A second winner made with organic criollo cocoa from the Ambolikapiky plantation in Madagascar, this 75% cocoa solids bar delivered dried fruit and raisins on the nose, clean flavours and a silky finish.

LONDON AND SOUTH EAST

Sicilian Pistachio Sorbet (Vegan)

This chicken bacon & leek pie, from family-run butcher William Dyer, offers “generous filling and beautiful pastry”, which combined to give the judges a “satisfying mouthful”. Described as “great home cooking”, the pie got a big thumbs up from the judging panel.

Kalamansi Lime Caramel ROCOCO CHOCOLATES www.rococochocolates.com

“An endearing combination” was one judge’s comment about these cocoa pod-shaped chocolates with a “perfectly thin” shell. The whole panel commended the balance and delivery of flavours – with the caramel coming first followed by the zing of lime.

Vol.16 Issue 8 · September 2015

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www.anuga.com TASTE THE FUTURE

You Can’t Beat a British Berry

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September 2015 · Vol.16 Issue 8

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great taste 2015 Fiocco Fiocco

TYNE BANK BREWERY

GREEDY LITTLE PIG

www.tynebankbrewery.co.uk

www.greedylittlepig.co.uk

Brewed with English hops, Tyne Bank Brewery’s Monument Soft Bitter is very drinkable, according to the judges.

This is a winner from beginning to end – a “good chestnutty, amber colour”, floral and hoppy on the nose, clean and smooth in the mouth and a “lingering dry finish”.

NORTH

Monument Soft Bitter

Greedy Little Pig dry cures this small muscle taken from the hind leg of a pig, using sea salt and black brewer’s grain to create Fiocco.

It impressed judges with its buttery texture and texture and balance “sweet, slightly smoky and complex” flavours.

Passion fruit & tarragon sorbet BECKLEBERRYS www.beckleberrys.co.uk

Banana Habanero

It might not sound it but the flavours in this sorbet – made by the 2008 Great Taste Supreme Champion – were declared to be a “marriage made in heaven” by the judges. The bright acidity of passion fruit and the aniseed hit of tarragon all play their part to create a product that is “refreshing and not too sweet”.

MR VIKKIS www.mrvikkis.co.uk

This handmade rich banana sweet pickle is full of fruit but lives up to its hot billing and isn’t for the faint-hearted.

The texture is spot on and the combination of sweet banana and chilli leaves a “marvellous lingering heat” in the mouth. No wonder this condiment (2013’s Best Speciality from the North) is a repeat Great Taste winner.

Original Cheese Sablés

www.rockrosegin.co.uk

THE PEA GREEN BOAT

The judges certainly enjoyed this hand-crafted gin, produced in mainland Britain’s most northerly distillery in Caithness. Described as “clean, crisp and zesty” with a “wonderful scent of citrus”, the gin is made with local botanicals that vary with changes in the climate.

www.thepeagreenboat.com

SCOTLAND

DUNNET BAY DISTILLERS

Rock Rose Gin

The product is the result of a family quest to produce the best cheese biscuit in the world and it looks to have succeeded.

These “intensely cheesy” sablés went down very well with the judges who liked the “crunchy but light” texture and full-on cheddar flavour.

Hot smoked salmon CREELERS SMOKED PRODUCTS www.creelers.co.uk

Smoked Gigha Halibut GIGHA HALIBUT www.gighahalibut.co.uk

From the crystal clear waters off Gigha in the Hebrides, this smoked halibut has a “delicate balance between salt and oceanic flavour” with a fresh finish. One judge considered this to be “one of the finest smoked products of 2015”.

Slowly roasted on the Isle of Arran in an oven full of whisky smoke, Creelers’ “vibrant and bold” hot smoked salmon charmed judges with its “moist, meaty” texture, rounded mouthfeel and wellexecuted cure.

Vol.16 Issue 8 · September 2015

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Barrioflex ÂŽ

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Keeps the great taste of your cheese until consumption

Cheese wrapped in Barrioflex Film emphasizes that its hand made, precious and delicious, opposed to industrial cheese packaging.

Premium Barrier Film: Barrioflex RS111 film satisfies the highest criteria for food packaging, protection and preservation. It offers a very high oxygen barrier which prevents mould growing and oxidation. Its very high water vapour barrier prevents dry-out and weight loss. The protective Barrioflex barrier keeps odours out and protects flavour integrity. Barrioflex can provide up to 30 days shelf life..

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we share your love of cheese

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A class of its own.

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There’s no need to settle for second best when you can stock the ten times World Champions: Cave-Aged Premier Cru Gruyère and Emmental from von MĂźhlenen VON MĂœHLENEN UK U c/o Paul Clarke U Badgers Barn -ĂŒĂŠ >Ă€ĂžÂ˝ĂƒĂŠ >Ă€Â˜ĂŠUĂŠ7iivÂœĂ€`ĂŠUĂŠ-ĂŒ>vvÂœĂ€`ĂƒÂ…ÂˆĂ€iĂŠWS14 0PW T +44 (0)1543 480 484 U M +44 (0)7771 931 246 pclarke@vonmuhlenen.ch 26

September 2015 ¡ Vol.16 Issue 8

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great taste 2015 IRELAND

Smoked Irish Organic Salmon cured with Irish Atlantic Sea Salt QUINLAN’S KERRYFISH www.kerryfish.com

“A taste of the coastline, rock pools and sea weed”, this evocative smoked salmon’s firm texture, fresh taste and wellbalanced cure ticked every judging box.

Smoked Irish Organic Salmon QUINLAN’S KERRYFISH www.kerryfish.com

The close grains, succulent melting texture and fresh taste of this salmon were deemed exemplary for a farmed fish. The experience is completed by the “awesome” notes of the smokehouse and seaweed on the nose.

Beef Dripping JAMES WHELAN BUTCHERS www.jameswhelanbutchers. com

This beef dripping is made from the suet of grass-fed Angus and Hereford beef, rendered down and clarified into a pure fat. Although it is a simple, traditional product, the dripping evoked a great deal of nostalgia among the judges, who enjoyed its meaty flavour and the balance of sweet and savouriness. “A pure distillation of bovine goodness,” they said.

Irish Farmhouse Country Butter CUINNEOG www.cuinneog.com

It’s not often you hear butter described as “gorgeous, subtle and enticing” but that’s what judges thought of Cuinneog’s efforts. Produced using pasteurised cream and a little salt, this butter impressed with its complexity – sweet and rich with a hint of cream cheese tang.

Wild Sika Venison French Rack BARONSCOURT ESTATE www.barons-court.com

Baronscourt Estate was commended for this “buttery” venison rack. The judges were seduced by the “toasty, wild, hay and offal” notes on the palate and the meat’s long lasting flavour.

WALES

NORTHERN IRELAND

Vilberie medium dry cider APPLE COUNTY CIDER CO www.applecountycider.co.uk

This lightly sparkling single variety cider is made with 100% juice from Vilberie bittersweet cider apples. This “grown up” cider’s carbonation and the level of tannins drew praise from the judges, who also enjoyed the balance of sweet and dry and its “clean, crisp and refreshing taste”.

Shirgar Welsh salted butter GOWER VIEW FOODS www.gowerviewfoods.co.uk

“Butter doesn’t get much better than this”, proclaimed the judges. The butter’s balance of sweet notes and saltiness was likened to alchemy with judges identifying notes of malt and caramel.

Vol.16 Issue 8 · September 2015

27

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Love Wensleydale Cheeseâ&#x20AC;Ś make sure itâ&#x20AC;&#x2122;s from Yorkshire!

Not all cheeses bearing the Wensleydale name are actually produced in Yorkshire! By stocking Yorkshire Wensleydale your customers can be assured that they are buying an authentic product, traditionally handcrafted with integrity in the heart of the Yorkshire Dales.

Yorkshire Wensleydale Cheese is now protected

www.wensleydale.co.uk 28

September 2015 ¡ Vol.16 Issue 8

SUPREME

CHAMPION 2010

h eC

great taste 2015 THE MOORISH TRADING COMPANY T/A SAVEUR DU MAROC

Organic Argan Oil No. 1 Ardent Artisan THE MOORISH TRADING COMPANY T/A SAVEUR DU MAROC

www.saveurdumaroc.co.uk

A taste of Saveur du Maroc’s organic orange blossom water transported one judge back to “walking through orange groves in Sicily” while others marvelled at its beautiful aroma and fresh taste. Described as “alive with flavour”, the water is produced using fresh ingredients and centuries-old hand processing techniques.

www.saveurdumaroc.co.uk

The “intense nutty character” of this entirely hand-produced oil wowed judges as they detected notes of toasted hazelnuts and almonds, popcorn and rice. Praised for its silky mouth coating texture, the oil was described by one judge as a “soft, oily hug” while another declared: “I could drink this by the pint.”

Barrel Aged Feta PDO

WORLD FLAVOURS

Organic Orange Blossom Water

ROUSSAS DAIRY www.roussas.gr

Made using pasteurised sheep’s and goats’ milk, this barrel-aged feta was applauded for its “clean and vibrant flavour, with a lemon finish”. The panel also enjoyed the acidity, saltiness and creaminess of the cheese, which has EU Protected Designation of Origin status.

Argan Oil ARGANIC www.myarganic.co.uk

Described by judges as “evocative and nostalgic”, Arganic’s oil also left a “memory of chocolate” on their palates. With a combination of “sesame, hazelnut and vanilla” notes coming through, the judges felt that this 100% pure cold pressed oil would work well with both sweet and savoury dishes.

Mokhado Macadamia Nut Oil MOKHADO

Artzai Gazta Idiazabal BASAZABAL ARTZAI GAZTA IDIAZABAL www.artzai-gazta.net

The “wonderfully clean, sour” flavour and “gently crumbly” texture of this classic Basque Country raw sheep’s milk cheese is complemented by a delicate aftertaste that wowed all of the judges.

www.mokhado.com

Wild Oak Honey

This extra virgin macadamia nut oil enamoured the judging panel with an “amazing explosion of flavour on the tongue”. Some of the judges picked up a peppery kick following the nutty and buttery notes but all enthused about the oil’s potential in the kitchen. “A proper wow moment,” they said.

EULOGIA OF SPARTA www.eulogiausa.com

The judges compared tasting this wild oak honey – collected in Greece’s central Peloponnese region, – to “licking nectar from trees”. The complex honey also boasts strong “woodland”, “oak” and “herbal” flavours and just a hint of “salted caramel”, which would make it ideal with blue cheese.

Vol.16 Issue 8 · September 2015

29

LE GRUYÈRE AOP

*

BORN IN SWITZERLAND, 1115 A.D. And remains the only cheese that’s 100% Natural, 100% Traditional, 100% from Switzerland and 100% Le Gruyère AOP *AOP = PDO (Protected Designation of Origin) – must be traditionally and entirely prepared and produced within the region, thus acquiring the unique properties of Gruyère AOP cheese, to bear the name Le Gruyère AOP.

The uniquely smooth, savoury flavour you’ll find only in Le Gruyère AOP is a product of its upbringing – where the cows that supply the milk are grazed (only in the villages of Western Switzerland), the way the cheese is aged and cared for (slow-aged in the region’s cheese cellars and caves), and the recipe that’s remained, unchanged, for centuries (hand-made, in small batches). For a smooth and mild yet extremely satisfying taste, Le Gruyère Classic is aged 5 months minimum. Le Gruyère Reserve, which has been aged for 10 months or more, has a smooth but more robust flavour. Both varieties are great in recipes, or sliced as a snack. Either way, we’re sure you’ll enjoy the only cheese that can call itself Le Gruyère AOP.

Switzerland. Naturally.

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September 2015 · Vol.16 Issue 8

Castle of Gruyères

Born in Switzerland in 1115. www.gruyere.com

Cheeses from Switzerland. www.cheesesfromswitzerland.com

cheesewire Unsung heroes Hidden gems from British producers

news & views from the cheese counter

Quickes rebrands to fend off faux farmhouse cheddars

Above: Mary Quicke says she doesn’t deal in ‘fast-moving consumer goods’

BLUE STONES In a nutshell: Lowna Dairy near Hull on the edge of the Yorkshire Wolds makes a range of goats’ cheeses using milk from its own herd, the best known of which is Rowley: a soft log much loved by chefs for its clean lemony flavour.

Far less well-known is Blue Stones: a 300g blue-veined pasteurised goats’ cheese, which is matured for around six weeks.

Flavour and texture: Smooth and firm when young, the cheese becomes softer and creamier as it ages. The flavour is mellow and mild with gentle floral notes and a slight bite from the blue veining.

History: Charles Lamming, founder of Lowna, first started rearing goats in 1973 to provide milk for the animals at the farm’s kennels and cattery (goats’ milk is apparently good for cats and dogs’ fur).

Lamming’s daughter Tricia and her husband Tom Wallis started making cheese at the farm 14 years ago and now have a 100-strong herd.

Cheesecare: The individual cheeses have a two- to three-week shelf life if kept below 5°C, and will mature best with high humidity.

Store with other blue cheeses, rather than goats’ logs.

Why stock it? Blue goats’ cheeses are relatively unusual in Britain, especially from this part of the world. Lowna reckons it is the only cheese-maker in the East Ridings.

Perfect partners: Good on a Peter’s Yard crispbreads with a few grapes. A hoppy brown ale, such as Hastings Slovenian Brown, works well with blue goats’ cheeses.

Where to buy: Harvey & Brockless, Michael Lee or DeliFresh.

FFD features a different ‘unsung hero’ from Specialist Cheesemakers’ Association members each month. To get involved, contact: patrick.mcguigan@gff.co.uk

Left: With its woodcut-style image of the Devon countryside, the new design highlights Quickes’ rural heritage

By PATRICK McGUIGAN

West Country cheese-maker Quickes has launched a major packaging rebrand to help stop industrial block cheddar producers from “treading on its equity”.

The new design, features a woodcut print depicting the Devon landscape, has been introduced across 11 cheeses, each with their own distinct colour.

Sales and marketing manager Tom Chatfield said the revamp would help counter the threat posed by large producers.

“When we were looking at our packaging and how we fit alongside more commodity products we felt there was a lot we could do to distinguish ourselves further,” he said.

“Volumes of clothbound cheddar as a category have declined by about half in the past 10 years, which is why we felt we had to work hard to reverse that decline.

“It’s easy for the big producers to tread on our equity. They want what we’ve got and they try to make [their products] appear as close to a cheese that is produced on a farm as possible.”

Quickes has been farming in Devon for 450 years and makes a range of pasteurised and unpasteurised cheeses in a traditional way.

Several medium-sized farmhouse cheddar producers have left the business in recent years, most notably Denhay, which quit production in 2013 and focused on its meat

operation due to rising production costs and low retail prices.

“One of the particular challenges, which was highlighted

by Denhay, is creating a sustainable business in a hard market, ie. pitching farmstead cheeses against more industrial ones. The quality is different, but we have to make that really clear to people,” said Chatfield.

The new design was developed with communications company Bray Leino, creative agency A-Side Studio and artist Joe McLaren.

MD Mary Quicke said: “Cheese is commonly perceived as a commodity item, but there’s nothing FMCG about a handmade cheese that’s been aged for two years.” www.quickes.co.uk

Oxford Cheese rolls out seasonal ewes’ milk blue Ovis Blue is made for Oxford Cheese Co by Butlers in Lancashire but matured near Oxford

By PATRICK McGUIGAN

The company behind Oxford Blue Cheese has launched a new sheep’s milk blue, which is made in Lancashire and matured in premises just outside Oxford.

Ovis Blue is a seasonal ewes’ milk cheese made at Butlers Farmhouse Cheese’s Inglewhite dairy for the Oxford Cheese Co, using milk from a single flock grazing in the Lancashire dales.

The 2.5kg cheese is matured in Worminghall, a few miles outside Oxford, for eight to 16 weeks and production is currently limited to about 40 cheeses a week. Stock is available from June through to Christmas.

So far the company has only released the product to longstanding customers, including Paxton & Whitfield and Windsor Park Farm Shop, as well as through its own shop in Oxford’s covered market.

“Ovis Blue is not as salty as

Roquefort and has quite a subtle blue flavour at eight weeks, becoming creamier and more pungent as it matures,” said film-maker turned affineur Baron Robert Pouget, who launched the company’s flagship Oxford Blue (a creamy, cows’ milk cheese) in 1995.

This was originally produced at Stilton company Hartington Creamery in Derbyshire, but is now

made by Butlers, along with the Briestyle College White. The company’s other cheese, Oxford Isis, is made by sourcing very young ‘blank’ cheeses from France and washing them in mead at Worminghall.

“Affinage is something that is well understood in France, but still relatively unknown in the UK,” said Pouget. www.oxfordcheese.co.uk

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cheesewire

How goats’ cheese shook up a ‘really boring’ market Interview

With 25 goats’ and sheep’s milk varieties on its list, White Lake is one of our most prolific artisan cheese-makers. PATRICK McGUIGAN talked to co-founder Pete Humphries.

I

t’s a sign of just how much cheese tastes have changed that a shortage of goats’ milk last summer was headline news with tongue-in-cheek press reports advising people to stockpile chèvre.

The idea of spooked middleclass shoppers panic-buying goats’ cheese would have been unthinkable 15 years ago when the sector was still very much in its infancy. But since then sales of goats’ cheese, milk and butter have boomed thanks to demand from shoppers with cows’ milk intolerances and foodies with adventurous palates.

Soaring sales, combined with production issues on the Continent, led to last year’s shortages, but there have thankfully been no such problems in 2015. Big processors, such as Delamere, are seeing sales grow by 20% a year, while the artisan end of the market has also flourished, attracting a new wave of British makers.

One of these was White Lake, which was set up in 2004 by cheese-maker Pete Humphries and goat farmer Roger Longman, in the heart of cheddar country near Glastonbury, Somerset.

“British cheese-making about 12 years ago looked really boring,” explains Humphries. “You had a period where any new cheesemaker that started up did a soft white cows’ milk cheese. But then people needed a point of difference. Goats’ cheese was a way of doing that.”

Another reason for the great British goats’ cheese revolution was improvement in quality, he adds.

“As goats’ cheese has got more trendy people are realising it can be clean and not that smelly thing they had on holiday in France,” he says. “The way goats are kept has evolved over the past 20 years.

Their diet is a lot cleaner and milk hygiene is a lot better. It’s not the niche it once was.”

Today, White Lake produces around 25 different cheeses, the majority of which are made with goats’ milk, including best sellers Rachel (semi-hard, washed rind), Driftwood (ashed log) and Alex James’ Little Wallop (wrapped in brandy soaked vine leaves) and Farleigh Wallop (rolled in thyme).

Pete Humphries: ‘To do one cheese is a little bit old fashioned now. We all like to play around with new products.’

A £250k dairy extension means White Lake can react quickly to bigger orders

The semi-soft, washed-rind raw goats’ milk Rachel remain the company’s flagship cheese

Sales have grown by 30% a year for the past five years, with turnover expected to be around £800,000 in 2015. The rapid growth prompted a £250,000 expansion of the dairy earlier this year, which has doubled floor space to around 500 sq m and means the company is in a good position to pick up orders other producers can’t fulfil with customers such as Paxtons, Harvey & Brockless and Premier Cheese.

“You’ve got the old names like Mary Holbrook (Sleight Farm), Charlie Westhead (Neal’s Yard Creamery) and Golden Cross. But they are at a stage where they don’t want to expand, so we’re filling in,”

he explains. “Quite often one of our wholesalers will ring us up and say, ‘Charlie can’t supply Ragstone – can you help?’”

White Lake has been able to up capacity because (as the company’s name suggests) it has access to a ready supply of milk from Longman’s 600-strong herd of goats, which are milked all year round. The dairy processes around 8,000 litres of goats’ milk a week, plus 2,000 to 4,000 litres of cow and sheep’s, but there is still always less milk available in the winter, which is why Humphries has been building up stocks of the longmaturing Rachel during the summer.

This will allow production to be

often one of our wholesalers will ring ❛usQuite up and say, “Charlie [Westhead] can’t supply Ragstone – can you help?” ❜

focused exclusively on the shortshelf-life soft cheeses during the leaner winter months.

“That’s the big problem with goats’ cheese,” he says. “The goats dry off just at the time when you need your most production in the run-up to Christmas.”

Similar issues affect ewes’ milk, but that hasn’t stopped White Lake sourcing it from a local farm to make a new range of sheeps’ cheeses, including Little She, Sheep Rustler and Pecorino Britannico.

New products are at the heart of the business. Humphries, Longman and head cheese-maker Russ Grey all enjoy tinkering about in the dairy and coming up with new cheeses, often with humorous names (Morn Dew, the company’s washed rind Guernsey-milk cheese, is a Del-Boy-style take on the French expression ‘Mon Dieu’).

While some cheese-makers choose to spend a lifetime focusing on just one cheese, Humphries has a more restless and dynamic approach. Production is set up to do small batches of different products.

The dairy has different sized vats, which can be used to process pasteurised, thermised and raw milk from different animals. This can then be channelled into small 200 litre troughs to make even small batches of different cheeses.

There are also four different maturing rooms and the building is now completely insulated, which helps control temperature. “Our whole process is probably twice as controllable as it was a year ago,” he says. “To do one cheese is a little bit old fashioned now. You can spend your whole life on one cheese and never perfect it. We all like to play around with new products.”

Not that the supermarkets will be benefiting from White Lake’s creative urges. The company is sticking with the independent retailers and restaurants that have helped it expand so quickly in the past five years.

“We spoke to Waitrose about coming up with an Epoisses-style cheese, but found that we were growing fast enough without them,” he says. “We haven’t fallen out with them; we just don’t need them.” www.whitelake.co.uk

Vol.16 Issue 8 · September 2015

33

BE A WORLD CHAMPION The World Cheese Awards sees more entries, from more cheesemakers, from more countries, judged by more international experts than any other cheese competition.

OPEN FOR ENTRY SEPTEMBER 11

Guild of Fine Food · Guild House · 23b Kingsmead Business Park · Shaftesbury Road · Gillingham · Dorset SP8 5FB · UK · +44 (0)1747 825200

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Register for your FREE trade ticket at www.lunchshow.co.uk quoting priority code LUNFF1 Vol.16 Issue 8 ¡ September 2015

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Established for over 25 years and still a family concern National distribution Bake off pies Deli Pies Retail Packed Cooked Meats Pates Ox Tongue

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www.continentalmeattechnology.co.uk

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September 2015 路 Vol.16 Issue 8

cut & dried

making more of british & continental charcuterie

Meat’s the star as Good Game opens Topsham deli-eatery

By ARABELLA MILEHAM

East Devon charcuterie specialist Good Game has opened its first retail outlet, and has plans to add a licensed eatery to the new deli in the autumn.

The Pig & Pallet is situated in a 1,600 sq ft listed building on picturesque Topsham Quay, which used to house a canvas sail-maker.

It will run as a standalone deli business, and act as a venue for Good Game’s charcuterie courses.

Joint-owner Steve Williams told FFD the butchers’ counter and deli will stock a range of charcuterie and fresh meat, including cured mutton and wild boar hams, pancetta, salami and chorizo, traditionally cured bacon, pastrami, slow cooked pork leg and beef short ribs. It will also offer a selection of artisan coffees, oils, jams and chutneys sourced from local producers.

“Around 30% of the products will be ours, the rest will be other people’s,” Williams said.

The shop will incorporate a small, 375 sq ft production facility with a hanging fridge, enabling it to produce around 20kg of charcuterie per week on-site.

Williams said parent company Good Game would continue to supply its wholesale and markets businesses from its existing facility at Clyst St Mary, a few miles away, which can make around 50kg per week.

Broughgammon boosts kid meat range with smoked ‘bacon’

By MICK WHITWORTH

Around a third of products sold at The Pig & Pallet will be made in-house

The company has submitted planning application for change of use in order to have a licensed eatery in the deli serving 40 covers, which Williams described as a “meat-heavy American barbecue diner”. The café will be around 700 sq ft, with 540 sq ft devoted to retail.

“We planned the shop from

day one, but it was finding the right location – and price – in Topsham,” he said.

Good Game was launched in 2013, producing British charcuterie, smoked and fresh meat and built the business through market stalls and supplying retailers.

Northern Irish artisan producer Broughgammon Farm has launched a smoked cabrito (kid meat) bacon, produced in its recently opened smokery on the Cole family farm near Ballycastle, Co Antrim.

The new line joins the firm’s back and streaky goat meat bacon, which have been sold for several years. They are made with meat from male kid goats bought from the dairy sector, where the males were previously regarded as a waste product.

Broughgammon Farm director of sales Sandy Cole said: “Bacon is a cured product and can be developed from any meat. In addition to the smoked, back and streaky bacons, we offer lardons for pancetta.”

While goat meat is a staple food in other cultures, it has only recently begun gaining popularity in the UK, sometimes as a healthier, low fat, low cholesterol option.

“We’ve been producing cabrito for about four years and interest among chefs and the public has been increasing steadily,” said Cole. www.broughgammon.com

www.good-game.co.uk

If you go down to the woods today...

By MICK WHITWORTH

www.arduenna.co.uk

SIGNATIO

ORIGI

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O PR

OF

TECTED

In turn, it buys from the only state-licensed processor of bear meat.

Dr Villo Lelkes, MD of Arduenna, said brown bears are common in Transylvania – they represent a nuisance to farmers and gardeners – and Romania is one of two EU countries (the other is Finland) where the animals are not protected. The Romanian state issues Iicences to hunt bears and the carcasses must be handed over to the one company that has a concession to process them.

Dr Lelkes said Arduenna’s bear salami would be available all year, but will not be cropping up in the mainstream market. “They guarantee small quantities – 200 kilos/month – which is about one animal,” he said.

Arduenna, which is exhibiting at Olympia this month, also offers an air-dried paprika sausage and air dried pepper sausage produced by family businesses that source free-range meats from local farmers.

N

DE

•

•

Romania has the largest population of brown bears outside Europe, but hunting and processing remains under state control.

Transylvanian food brand Arduenna is offering a lucky handful of British retailers a surprise addition to their cold meat counter: a limited-volume salami made with ethically sourced brown bear meat.

Billed as “a real Transylvanian speciality”, the 250g smoked salami is flavoured with juniper berries, paprika, nutmeg and garlic, and contains a percentage of pork too.

Arduenna, which operates as a social enterprise, is the only brand in this region of central Romania licensed to sell the product in the UK.

Vol.16 Issue 8 · September 2015

37

Great Crisps, Great Company

38

Winners of 22 Gold Great Taste Awards since 2007

September 2015 路 Vol.16 Issue 8

@Piperscrisps Piperscrisps www.piperscrisps.com

Voted for by the readers of Fine Food Digest

show preview

The only way is up It looks set to be another bumper year for Speciality & Fine Food Fair with more exhibitors than ever and a new location in London’s Olympia that will see the show spread across two floors

I

t’s a show that is used to breaking its own records and 2015 is no different in that respect for Speciality & Fine Food Fair (S&FFF). It remains in a similar time slot (6-8 September) this year and it will offer up more than 750 exhibitors for food and drink buyers from across the globe but the fair will do so in a new home.

It hasn’t moved far. In fact, it’s just relocated next door into Olympia’s National Hall and will now take place across a bigger floorspace, split over two levels.

The continued growth of the show, which hosted 12,315 visitors across three days last year, just goes to show how much the speciality food and drink sector is currently thriving, according to event director Soraya Gadelrab of show organiser Fresh Montgomery.

“This year we have moved from Olympia Grand to the National Hall at Olympia London,

vastly increasing our floor space, as well as the number of exhibitors and, of course, the opportunities for our visitors to discover artisan products for their businesses,” she says. “When the doors open in September, the stage is set for our many producers to showcase their fantastic products and for fine food buyers, retailers, deli owners and chefs to be able to source some of the very latest and diverse speciality products available.”

The show will continue to offer a broad spectrum of suppliers, mixing international with home-grown producers and established firms with new start-ups.

“Thousands of brand new artisan products will be available to taste during the Fair, making it a must-visit for retailers, hospitality providers, foodservice operators and chefs looking to source the very best - and the very latest - from

this unique sector,” says Soraya Gadelrab. “We also have many producers joining us for the first time this year – recognising that this is the right marketplace to showcase their fantastic creations."

This year’s global contingent will include gourmet marshmallows from Belgium-based Baru, The Metropolitan Tea Company from Canada, Denmark’s Helt Honey and Italian pasta maker Pastificio Lucio Garofalo, to name a few. Bord Bia, the Irish food board, will be showcasing a number of producers from the Republic of Ireland in a dedicated section. The Welsh Government has also booked a section of the show so it can host a plethora of companies from Wales and there will, as in previous years, be a block of stands all featuring Scottish producers and Food & Drink Scotland.

The Small Producers Village – a section of lower cost stands for smaller exhibitors that are Vol.16 Issue 8 · September 2015

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September 2015 路 Vol.16 Issue 8

ov er 20 00

n s 拢1 wee upp ew pr 25 kly lie od m r uc ini deli s!!! ts mu ve - c m rie hi or s lle d d er & am bi en t

Visit us at stand 910

delivering fine food contact us thecressco.co.uk 0845 643 1330

N nd ow on d & eliv th e r e in So g ut in h Ea st

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show preview

NEED TO KNOW Venue Olympia National Hall, Olympia Exhibition Centre, Hammersmith Road, London W14 8UX relative newcomers – will return again in 2015.

Companies making their show debut in this section this year include cured sausage and bacon producer Maynard’s Farm (stand V115), chilli sauce specialist That Hungry Chef (V92), Wise Owl Tea (V53), Retrocorn (V5) and Freida’s Pantry (V73), which produces healthy snack bars for new mothers and mothers-to-be.

At the heart of the Village will be Great Taste organiser and Fine Food Digest publisher, the Guild of Fine Food (4380). The Guild’s stand will again feature a Great Taste Deli, showcasing a large number of award winning products.

As always, S&FFF will also serve as the launch pad for hundreds of new products. Among the new lines on display this year are premium tea blends from Jadu Tea (stand 3850), NoDo glutenfree pastry mixes from Olives Et Al (1703) and The Fresh Pasta Company’s (2100) latest range of filled pastas and sauces, launched under the new Mattarello brand.

The ever-busy Fudge Kitchen’s (3910) latest NPD includes a Signature Slice range while Sheppy’s Cider (4713) will be unveiling a new cider with blackberry & elderflower, Capsicana

(V123) has created a range of Latin American cooking sauces and Cocofina (1357) will offer a range of products made with coconut, such as coconut flour, sugar and oil.

S&FFF also hosts the UK's only dedicated trade fair for fine and artisan chocolate, Speciality Chocolate Fair (full preview on page 69). The show-within-a-show is a focused platform for chocolatiers and has attracted buyers and pastry chefs from Fortnum & Mason, Harrods and The Fat Duck in previous years.

As well as thousands of products on show, Speciality & Fine Food Fair will feature a variety of attractions for visitors. There will be cookery demonstrations from experienced chefs and personalities in the Fine Food Live theatre, hosted by top chef Steve Walpole.

Meanwhile, the Small Business Forum and the Business Mentoring Centre will provide insight and advice for artisan businesses. There will also be a Speciality Chocolate Live area, hosted by pastry chef and author Will Torrent, featuring pastry chefs and chocolatiers demonstrating the latest flavour combinations.

When?

Sunday 6 September Monday 7 September Tuesday 8 September

10:00 - 17:30 09:30 - 17:00 09:30 - 17:00

How do I get there?

Bus Olympia is served by the following bus routes: Hammersmith Road: 9, 10, 27, 28 Holland Road: 49 North End Road: 391 Train London Overground and Southern trains run direct services to West Brompton station for Earls Court and Kensington Olympia. Direct services run from Clapham Junction, Gatwick Airport, East Croydon, and Watford Junction.

How do I register?

Entry is free for trade visitors who register in advance at www.specialityandfinefoodfairs. co.uk/visiting otherwise an entry free of £20 will be payable on the door.

www.specialityandfinefoodfairs.co.uk

SPECIAL FEATURES AT THIS YEAR’S SFFF Fine Food Live Live cookery demonstrations from leading chefs including Rachel Green, Steve Walpole, Cyrus Todiwala and Hulya Erdin, as well as talks from wine specialist Jane Parkinson and The Pig Hotel’s head chef James Golding.

Speciality Chocolate Live Watch and learn from top pastry chefs and chocolatiers, including pastry chef and author Martin Will Torrent and chocolatiers Matthieu de Gottal and Marc Demarquette.

Small Business Forum Seminars and talks from industry experts, including Cotswold Fayre chief executive Paul Hargreaves, The Bay Tree Food Co founder Emma Macdonald, and John Stapleton co-founder of New Covent Garden Soup Co. Business Mentoring Centre A chance to seek one-to-one practical business advice from Small Business Forum speakers.

Great Taste Deli For the third year running, three-star winners from Great Taste 2014 will again be showcased in a special Great Taste Deli on the Guild of Fine Food stand (4380). This year’s version will see live cookery demonstrations and tastings throughout the show.

Vol.16 Issue 8 · September 2015

41

Our range of delicious drinks made with real fruits, flowers and spices and nothing artificial. Visit us on stand No 1737 at the Speciality & Fine Food Fair 2015. You can also view our whole range of drinks at www.belvoirfruitfarms.co.uk

NEW for 2016

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September 2015 路 Vol.16 Issue 8

shelftalk show preview

products, packaging & promotions

Who’s at Olympia this year?

Guild of Fine Food members in bold A Portuguese Love Affair............................. V99 A&O Foods................................................ 3250 Aballu Artisan Chocolatier......................... 1731 Abbey Holdings Inc ................................... 3600 Aberffraw Biscuit Co ................................. 1731 Abukuma Foods Co .................................. 2031 Acetomodena Societa Agricola ................. 1803 Aeon Amaltheas........................................ V125 Ahla .......................................................... 2308 Aipty Co.................................................... 2031 Akita Trade Promotion Association............ 2147 Al Vedel..................................................... 2025 Algama...................................................... 1433 Alivini Company .............................. 4750, 4740 All Things Liquorice ................................... 2051 Almendras Sarralde ................................... 1235 Almuegaarden Sweets and Confectionery 3821 Amarelli Fabbrica di Liquirizia SAS ............. 1025 AMC Foods ....................................... 4214 Appetitus Limited ...................................... 4047 Apple County Cider ........................ 1731 Apulia Blend t/a The Olive Oil Co .. 1028 Aquitaine Specialites ................................. 1447 Arabian Chocolates FZE............................. V116 Art of Curry...................................... 4820

Art Of Mallow ........................................... 4303 ASA Supply ............................................... 3904 Authentic American Food Company ......... 3640 Avlaki................................................ 4015 Azienda Agricola Prunotto Mariangela...... 2347 Baghi's di Pellizzari Fabio............................. V82 Baked In .................................................... V133 Balcony Tea ........................................ V93 Baxters Food Group..................................1411E BBQ Gourmet............................................ 4410 Bean and Goose Chocolate....................... 1725 Belberry Preserves...................................... 2003 Bell & Loxton ..................................... V28 Bella Emilia ................................................ 1947 Belvoir Fruit Farms.......................... 1737 Ben & Bill's ................................................ 1752 Benoits Chocolate Factory ......................... 1825 Bespoke Italian Touch.................................. V16 Best Imports .............................................. 2311 Better Fresh ............................................... 3643 Biddenden Vineyards................................... V37 Big Banana Bread Co ................................ 3524 Bio-tiful Dairy .............................................. V77 Bizerba UK ................................................ 4112 Blackacre Farm Eggs ....................... 2231 Bobo ......................................................... 2150 Bonifanti.................................................... 2347

New to the show in... …TEA

Wise Owl Tea Having established a thriving online business selling herbal teas via its own website as well as through Amazon and other home shopping sites, Wise Owl Tea is ready to expand off-line into real-world retail.

Founder Steve Ellis, who founded the company in 2013, says he will be seeking wholesalers and distributors at the fair to help with this move.

The London-based company produces organic infusions that capture tastes from around the world, from Bali Bamboo and Antiguan Cinnamon Spice to Jamaican Lemongrass and Corsican Olive Leaf.

The whole leaf blends are packed in silky tea temples and outer cannisters featuring olde worlde maps that reflect the travels of the 18th century spice merchants. www.wiseowltea.co.uk

Vol.13Vol.16 Issue 1Issue · January-February 8 · September 2015 2012

43

BE A PA RT O F

THE SUPREME CHAMPION E XPERIENCE Visit us at the SPECIALITY FINE FOOD FAIR 2015 Stand 1305

“ F R U I T Y, L E A F Y, S O P H I S T I C AT E D ”

Xanthe Clay, Great Taste Award Judge

ARTISAN LUXURY GELATO MADE WITH LOVE AND 100% NATURAL INGREDIENTS 120ml retail tubs available to order in five flavours 0203 697 1269 info@snowflakegelato.co.uk

44

September 2015 · Vol.16 Issue 8

shelftalk show preview Bonny Confectionery ...................... 1731 Bonolio...................................................... 1842 Bord Bia (Irish Food Board) .............. 1725, 1825 Borecet Kft ................................................ 2013 Bottega del Prosciutto ............................... 4604 Brady Family ..................................... 1725/1825 Bramley and Gage........................... 2231 Brand Stand t/a Oloves.............................. 4100 Bread Tree ................................................. 1220 Brebajes del Norte ..................................... 1235 Breckland Orchard ........................... 1760 Brighton Cakes.......................................... V110 British Cassis...................................... V83 Buckley & Beale......................................... 2163 Bugle Street Kitchen...................................... V6 Building Bridges......................................... 1703 Bullseye Business Consultants...................... V56 C Carnevale ...................................... 2347 Cannon And Cannon................................ 2457 Capreolus Fine Foods .............................. 2131b Capsicana Chilli Co ................................... V123 Carpe Nux ................................................... V36 Casa do Vale Flavours................................ 1211 Caspian Tradition....................................... 3534 Cast Iron Coffee Roasters.......................... V131 Cawston Press ........................................... 1459 Champion & Reeves .................................. 3402 Chase Distillery .......................................... 4263 Chazwinkle's ...................................... V22 Chegworth Valley............................ 1552 Cheshire Cheese Company ......................... 906 Chesil Smokery.......................................... V105 Chia Bia..................................................... 1725 Chikas Foods............................................. 2103 Chocolate at Home ................................... 3116 Choi Time Teas ................................. V128 Chunk of Devon............................... 2231 Cibosano................................................... 1312

products, packaging & promotions Circle Cider................................................ V101 Clarks (Wantage) ............................. 1803 Claudi & Fin ................................................ V88 Clearspring....................................... 2447 Cloud 9 Snacks ......................................... 4400 Cnwc Crackers ............................... 1731/1831 Coco Pzazz.................................................. V50 Cocoa Ooze ............................................1421A Cocofina.................................................... 1252 Coconut Kitchen .............................. 1731 Col's Kitchen ............................................... V95 Comptoir Gourmand................................. 4414 Cono Cheese Manufacturers..................... 4310 Conscious Food......................................... 4712 Cookie Crumbles......................................... V78 Cool Chile Co............................................ 4042 Corkers Crisps .................................. 1124 Cornish Sea Salt Co................................. 2131b Cotswold Fayre...........2103, 1703, 1903, 2003, 1803 Cottage Delight ............................... 1847 CP One Global .......................................... 4402 Cradoc’s Savoury Biscuits........................... 1731 Craze Foods Ltd t/a Rebel Kitchen............... V68 Crazy Mountain Brewing Company .......... 2259 Crosta & Mollica........................................ 2003 Cruzilles..................................................... 1447 CSY Retail Systems.................................... 3720 D.O.P. Dehesa de Extremadura .................. 1335 Danzar Foods ..................................... V80 Darj ........................................................... 4366 Davoise...................................................... 1447 Deeyas Trading .......................................... 3252 Define Bottle ............................................. 2200 Delect.................................................... V8 Delicatissim................................................ 3560 Delicias de Burgos ..................................... 1235 Delicioso UK ..................................... 1512

Delicious Alchemy ..................................... 1324 Deliwraps ......................................... 3923 Dhaniya .............................................. V57 Die Tr ffelmanufaktur ................................ 4203 Dinton Farm .............................................. 2413 DiSotto Foods .................................. 4480 Diverse Fine Food ...................................... 4280 Doisy & Dam ............................................. 2003 Dolce Milano............................................. 2347 Don Gastronom UK................................... 3743 Don Gaucho.............................................. 3638 DRINKmaple .............................................. V106 Easy Bean .................................................. 1903 Eat My Flowers.......................................... 1731 Economotechniki....................................... 1047 Edward’s Cordial.......................................... V81 Elios a Taste of Sicily Di Adamo Roberto.... 1147 Elleesse........................................................ V10 Embutidos de Cardena.............................. 1235 Embutidos La Hoguera .............................. 1347 Emily Fruit Crisps ....................................... 2003 Empire Bespoke Foods .............................. 1927 English Tea Shop (UK) ..................... 1569 Erdbaer...................................................... 4514 Esher Foods ............................................... 1703 Espresso Mushroom Co............................. 1703 Essential Health Products........................... 1859 Explotaciones Agricolas Paramo de Valdecuevas................................................. V45 Fairfields Farm Produce.................. 1300 Falcon Sales & Marketing............... 3710 Farrington Oils................................. 1420 Favis of Salcombe...................................... 2231 Felea Goods ................................................ V43 Fentimans.................................................. 4612 FIAB Exterior................1335, 1347, 1235, 1236 Finca Hostalets ............................................ V59 Findlaters Fine Foods.................... 1421E Firefly Barbecue ........................................... V26 Flora Tea Company UK........................ V1 Flower & White.................................. V67 Fondo Forestal Ibérico ............................... 3630 Food Best Valley - Bri.Mac Service ............... V64 Forno Pasticceria di Fabbri e Mignani ........ 4605 Francia....................................................... 4403 Frantoio Franci........................................... 1947 Fratelli Camisa ........................................... 3533 Freida’s Pantry ............................................. V73 Fresh Organic Products.............................. 1803 Frobishers......................................... 1903 Fromagerie Jacquin ................................... 1433 Froxen Yoghurt.......................................... 1731 Fudge Kitchen.................................. 3910 Fuente Humorera ...................................... 1235 Furniss Of Cornwall................................... 2231 G.I.FI.ZE ..................................................... 3610 G’s Fresh..................................................2211A Gadsby Basketware......................... 1525 Vol.13Vol.16 Issue 1Issue · January-February 8 · September 2015 2012

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Visit Bizerba on Stand 4112 for an open exchange of ideas about the up-to-the-minute challenges and innovations in the retail sector

Our main focuses, which together sum up what really matters in today’s world of retail; Open Technology, Shopper Experience, Energy Efficiency and Process Improvement Scales, Labellers, Tills, Labels, Slicers, Mincers & Strip Cutters

01908 682740

info@bizerba.co.uk

www.bizerba.com

t: 020 8207 5820 ~ e: info@cibosano.co.uk ~ w: cibosano.co.uk

n on air e m s o nd F Co sit u t Lo ood F vi a d 2 ne an 131 Fi nd y & sta ialit ec Sp

Servicing the art of Gastronomy

Charcuterie ~ Cheeses ~ Fresh Pasta ~ Antipasti ~ Seafood ~ Cakes ~ Oils ~ Vinegars 46

September 2015 · Vol.16 Issue 8

shelftalk show preview New to the show in... …CONFECTIONERY

Miss Millar’s Marvellous Mallows Forget the mass-produced pink and white variety, Miss Millar’s Marvellous Mallows are the real deal.

“Our marshmallows are big, fluffy, bursting with flavours and full of texture,” says founder Fay Millar.

Millar and business partner Adele Wilkinson launched the venture as a spinoff to their cake making business Brighton Cakes in 2013, when a café challenged them to make marshmallows.

The duo make the mallow pillows in more than 12 different flavours, including After 8:30 Mint, Raspberry Eton Mess and Burnt Caramel, for cafés, hotels and restaurants in the South East.

The next step, says Millar, is to grow their wholesale customer base, using the Speciality & Fine Food Fair as a platform. www.missmillars.com

products, packaging & promotions Galway Hooker ......................................... 1725 Gavioli Antica Cantina............................... 1109 Gin Meister ............................................... 2349 Gino Gelato............................................... 1132 Global Tasty Trade ..................................... 2310 Go Coco...................................................... 920 Godminster Vintage............4362, 2131b Good & Proper Tea.................................... V111 Goodness Grains Gluten Free Bakery ...................................................1825 Gorg Cakes ............................................... 4868 Gourmet Africa ......................................... 2103 Gourmet Brownie....................................2211D Gramalen Food Spain.................................. V72 Gran Luchito ............................................. 1903 Gran Stead’s Ginger ............................ V2 Granny Tiggs............................................... V15 Grannys Secret................................. 4200 GranoVita UK............................................ 1950 Green & Pleasant....................................... 2003 Greenfield Bio Plantations ......................... 4050 Gringa Dairy ................................................ V90 GTC Mainlit............................................... 4216 Guadeloupe Expansion.............................. 1547 Guidetti Fine Foods......................... 3520 Guild of Fine Food........................... 4380 Gusto Catering........................................1309D H & A Nader ....................................... V40

Hada Del Cafe........................................... 1703 Harry Brand ................................................. V52 Hasslacher’s Hot Chocolate ....................... 1452 Hawkshead Relish Company .......... 2350 Heronshaw House Cereals t/a Cereal Lovers...................................... 2131b Hekos .......................................................... V97 Helt Honey ................................................ 4360 Henshelwoods Fine Foods............ 1411C Herbal Fusions............................................. V35 Herbosys........................................... 2359 Hermanos Sadornil Castrillo ...................... 1235 Hider Food Imports ........................... 950 Highgrove Food Distribution...................... 2455 Hijos Y Sobrinos De Pedro Sanchez ........... 1236 Hilltop Honey ............................................ 1731 Hodmedod ................................................ 2103 Holtfish Farms t/a Gigha Halibut................ 3851 Honest Toil Olive Oil .................................... V61 Huilerie Croix Verte ................................... 1433 Hungarian Trade Development .................. 2013 Hungry Chef ....................................... V92 Hungry Dabba............................................. V13 Hunter’s Brewery ..................................... 2131b Hydropac................................................... 1749

CREAMY LANCASHIRE CHEESE & ONION: 2-star SIMPLY SPUDS(NO SALT): 2-star SEA SALT: 1-star

Vol.16 Issue 8 · September 2015

47

+44 (0) 1494 530182 www.hydropac.co.uk sales@hydropac.co.uk

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Insulated boxes Insulated carrier bags

Keep it cool, keep it with Hyd ropa Buy online at www.hydropac.co.uk c!

hickory smoked almonds and cashews

hickory smoked cashews with black pepper

hickory smoked almonds

most smoked nuts have flavour added ours are real - real nuts, real smoke, real taste visit cheshiresmokehouse.co.uk for more information exclusively distributed by Hider Foods. tel: 01482 504333

New range available now

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September 2015 · Vol.16 Issue 8

www.hiderfoods.co.uk

shelftalk show preview

products, packaging & promotions

New to the show in... …ALCOHOLIC DRINKS KÖLD Cocktails New brand KÖLD claims to take the shakes and pains out of cocktail making with its readymixed bar-quality cocktails.“The idea is that people buy them ambient, freeze them, and then serve them straight from the freezer, giving an authentic cocktail they could normally only buy in a bar,” explains founder Nick Sotiropoulos.

He has already convinced Partridges that the concept has legs, and this month, the singleserve Cosmopolitan, Mojito and Lychee Martini pouches are launching in 45 John Lewis stores nationwide.“I came to the show last year as a visitor and could see it was perfect for us,” says Sotiropoulos. “We want to use the opportunity to get in front of owners of independent retailers and make headway with distributors,” he says. www.koldcocktails.com

I Cottinforno ............................................. 2025 I Sapori Delle Vacche Rosse ....................... 1947 Icodersolutions .......................................... 3341 Ideas 2 Launch ................................. 4468 Idylle............................................................ V12 Il Canarino................................................. 1842

Il Gelato di Ariela (A & F Gelati Italian) ...... 1368 Imaginative Cuisine ................................... 2003 Imporient UK............................................. 3740 Improper Butter................................ 1725/1825 Inka Snacks ................................................. V60 InkREADible Labels ......................... V126

Innovative Bites ......................................... 1965 INOVCluster - Associação do Cluster Agro-Industrial do Centro.............. 1211 Inspirational Foods .................................... 1023 Interprofession de Gruyère............ 2052 Island Seafoods ......................................... 1825 ItaliaTartufi................................................. 4218 JADT.......................................................... 3850 James White Drinks................................... 4033 JamRock...................................................... V87 Japan Centre Group .................................. 2031 Jayish London.............................................. V66 Jetro ............................2047, 2247, 2031, 2147 Joe & Seph’s Gourmet Popcorn ..... 1919 JustIngredients........................................... 4260 Kankun - Rolomex Food Manufacturer .......................................2300 Karaway Bakery .............................. 4300 Karimix UK ....................................... 4040 Karupodha ................................................ 1547 Kashiwazaki Seika Co................................ 2247 Katashima Co............................................ 2031 Kerry Fish .................................................. 1725 Kitchen Garden Foods..................... 3704 Kitchen Table Projects..................... 3830 Kold Cocktails ........................................... 4852

Vol.13Vol.16 Issue 1Issue · January-February 8 · September 2015 2012

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r e ai on th d F us at oo sit 12 F Vi 15 ine nd & F sta lity ia ec Sp

PACKAGING | DISPLAY | BAGS FOR LIFE

GIFT & HAMPER PACKAGING

STORE SIGNAGE & TICKETING THE RETAIL SCHOOL Trained by Metamorphosis Group retail expert, our 5 hour master-class will give you and other likeminded small business owners, the practical know-how to really bring your shop alive and take your sales to a new level.

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RETAIL & CATERING DISPLAY

BAGS FOR LIFE

GIFT & HAMPER PACKAGING

Visit wbc.co.uk today to view the full range of products. Freephone 08000 85 85 95 Email sales@wbc.co.uk

50

September 2015 路 Vol.16 Issue 8

We are celebrating winning 14 new awards at Great Taste! Ask now for a copy of our new catalogue with full details

show preview New to the show in... …CHOCOLATE Bean and Goose The Speciality & Fine Food Fair will be the first time this Irish chocolatier has exhibited its wares outside of Ireland.

“We are hoping that Bean and Goose resonates with buyers and distributors in the UK,” says Natalie Keane, who runs the business with her sister Karen. “We would like to make connections with stores and begin exporting.”

The siblings’ focus is producing single origin chocolate and pairing it with Irishinspired flavour combinations. This has resulted in patriotic varieties such as smoked Irish sea salt and roasted hazelnut & Wexford honey, available in milk or dark chocolate 80g craft bar formats. The duo also make 500g seasonal slabs, and with Christmas around the corner, they are currently busy making Winters Bark slabs – single origin Ecuador 70% cocoa smothered with Hell’s Kettle hazelnuts, almonds, pistachios, cranberries, candied orange peel and spices. www.beanandgoose.ie

Koppert Cress............................................ 4408 Kouros....................................................... 4404 Kurz & Lang .............................................. V124 Kwans Kitchen .......................................... 4826 L’ailOlive ........................................... 2249 L’Orchidee Specials .................................... 4053 La Ca dal Non ........................................... 1947 La Chispa .................................................. 4864 La Ferme de La Metairie ............................ 1447 La Ferme Des 7 Fontaines.......................... 4466 La Glacere ................................................. 4608 La Mare Wine Estate ................................. 1903 La Maremmana - Caseificio Inno al Sole.... 1947 La Tua Pasta ..................................... 1113 Lakeland Computers ................................. 4019 Lakenham Creamery .....................2211H Lakeview Computers................................. 4406 Landaluz.................................................... 1335 Langfords ......................................... 1731/1831 Larchwood Foods ............................ 2305 Lawncourt Harvest (Munchy Seeds)..1400 Leopard Rock Marketing ........................... V117 Leporati Prosciutti Langhirano ................... 2025 Les Supremes ............................................ 1547 Let Them Eat ............................................. 3400 Lick Yoghurt ................................................ 940 Licobidos ................................................... 1211 Lifeberry .................................................... 1129

Link Print & Packaging............................... 3900 Linkshelving............................................... 3924 Lirio Trading................................................. V63 Little And Cull.................................. 4030 Little Delicious ............................................. V47 Little Sparrow Tea...................................... 4607 Little Turban .............................................. 4002 Little’s ...................................................... 2131b LoCa Beverages....................................... 1309B Lodge Farm Kitchen ........................ 4110 London Cheese Board ............................... 3714 Love at First Bake............................ 1731 Love Kombucha .......................................... V23 Love Real Food .......................................... 3604 Lucys Dressings.......................................... V121 Lunardi Luigi & C....................................... 4824 Lupetta ............................................. 2103 Lushice ...................................................... 3432 Lyme Bay Winery............................. 2225 Macphie of Glenbervie .............................. 1803 Mahavir Food Products................................ V94 Makers and Merchants.............................. 1031 Mallow and Marsh ...................................... V84 Maltby & Greek........................................... V25 Mangajo Drinks Company........................... 928

Available exclusively in the UK through Cotswold Fayre.

oduct

of

pr

www.cotswold-fayre.co.uk | 03452 606060 | sales@cotswold-fayre.co.uk

specialit y & fine food fair

| September 6-8 | Stand 1803G

th

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Vol.16 Issue 8 · September 2015

51

Lemon Melts

FOR THOSE WHO KNOW WHAT FLOATS THEIR BOAT!

2014-15

2001-15

WORLD

GREAT

TASTE AWARDS 36 AWARDS

Hot Sauce AWARDS

5 AWARDS

MASTERPIECES From Uncle Roy These - and more - at STAND 1411B or www.uncleroys.co.uk

52

September 2015 路 Vol.16 Issue 8

shelftalk show preview

products, packaging & promotions

New to the show in... …CONFECTIONERY Sweet Virtues Sweet Virtues’ superfood chocolate truffles are already on sale in Harrods, Harvey Nichols and Selfridges, but owner Carey Davis-Munro still believes there is plenty of mileage to be had from taking space at the Speciality & Fine Food Fair.

“This is the first available opportunity we have had to exhibit at the show since our launch last November,” she says. “It is the right marketplace for us and we are looking forward to meeting buyers and partners.”

Her truffles turn what is usually a guilty pleasure into a guilt-free pleasure by packing a potent nutritional punch – not only are they raw, organic, cane sugar-free and dense in vitamins and minerals, but they also feature ‘superfoods’ such as maqui berry, baobab and chia seeds. www.sweetvirtues.co.uk

Marcello Fiorita t/a MFT55......................... 1947 Marketing Solutions .........................................1 Markets Division, Colorado Department of Agriculture ........................ 2259 Marshfield Farm Ice Cream ............ 2225 Mas del Rei ................................................. V96 Maui and Sons .............................................. V4

Maxim’s de Paris........................................ 3530 Maynards Farm Bacon .................... V115 Menken Orlando UK ................................. 3439 Meridian Speciality Packaging ................... 3338 Meridiano Export....................................... 1803 Metcalfe's Skinny ...................................... 4201 Mexpi ........................................................ 3537

MexTrade.......................................... 4714 Migro - FA Corporate ................................ 4610 Minor Figures ............................................ 1803 Mistry and Co ............................................. V38 MITE Co .................................................... 2047 Mitsubishi UFJ Research and Consulting Co ................................. 3940, 3840 Miyako Oriental Foods .............................. 2031 Molino Pasini............................................... V69 Montanya Distillers.................................... 2259 Moorish....................................................... V98 Morso Food................................................. V49 Mountain Valley ........................................ V102 Mr Fitzpatricks........................................... 1020 Mr Organic ....................................... 4205 Mrs Middleton’s Oil......................... V129 Mrs Muambas ............................................. V55 MSCOMM................................................. 1264 Mumbai Mix................................................ V86 Naked Water ............................................... V31 Nana Nice Cream ...................................... 3240 Natashas Living Food................................. 1825 Natur Inov ....................................... 3625, 3724 Nature On Tap........................................... V113 Nauteas....................................................... V44 New English Teas....................................... 1010

us on sit F 8 Vi FF 36 S& 1 at tand s

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

www.ilgelatodiariela.com Vol.13Vol.16 Issue 1Issue · January-February 8 · September 2015 2012

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y 5 s lit 01 t u ia 2 si ec ir Vi Sp Fa 40 d 0 e th oo 4 at e F and n t Fi s

&

A BRC accredited site

Preserving British fruits and vegetables for use in, on or with everyday cooking.

54

September 2015 路 Vol.16 Issue 8

shelftalk show preview New to the show in... …SOFT DRINKS Green Lady Champagne flutes and wine glasses are being introduced to the world of tea with the launch of the UK’s first sparkling tea beverage.

The Green Lady brand is the brainchild of four entrepreneurs who met at the University of Essex and are setting out to “restyle tea, by infusing tea culture with modern notions of style”.

The company is using the Speciality & Fine Food Fair as a launch pad for its debut product line, Inner Beauty, which as yet, is only stocked by outlets in Canonbury, London.

Targeting the non-alcoholic adult drinks space and described as “a sultry blend of green Darjeeling tea, carob fruit, nutmeg and rose oil”, the sparkling beverage is said to have a “complex taste profile, that begins with a fruity burst and closes with a refreshing and floral finish”. www.facebook.com/ greenladyno1

products, packaging & promotions New York Delhi ......................................... 1043 Newgrange Gold....................................... 1825 Nibnibs ...................................................... 4312 Nicholas and Knight .................................. 4668 Nicolas Vahe.............................................. 3930 Nim’s Fruit Crisps ............................ 4407 NOA Potions.............................................. 1015 NOMADIC ................................................. 4462 Nordur&Co................................................ V112 Norfolk Cake Company............................. 1011 Norman Pendred & Co.............................. 4014 Nudge Drinks ................................. 2211E Nuts4Honey .............................................. V107 O’Briens Fine Foods................................... 1825 Ocha & Co ................................................ 2147 OKSIS .......................................................... V71 Olive Branch .............................................. 1012 Olives and Honey ........................................ V32 Olives Et Al....................................... 1703 On The Pulse ............................................. 1703 Ooomeringues........................................... 1731 Organico ........................................... 3817 Origin Earth............................................... 2003 OU Karila..................................................... V11 Ouse Valley Foods ........................... 1850 Outremer Promotion Autrement ............... 1547 Overly Sports Drinks .................................. 1803 Ovis ........................................................... 1947

PACK'D ................................................... 2211B Panisubtil................................................... 3825 Papeles el Carmen..................................... 4405 Parma Alimentare...................................... 2025 Pasion del Duero ....................................... 1235 Pasta & Pasta London................................ 2347 Pasta & Truffles.......................................... 4602 Pasta Iris .................................................... 4512 Pastificio Lucio Garofalo ............................ 3804 Patatas Fritas Torres ................................... 1347 Patchwork Pate................................ 1731 Patima Electro ........................................... 2411 PAX1 ......................................................... 1019 Paxton & Whitfield.......................... 2231 Paxton Chocolate ...................................... 3151 Pembrokeshire Beach Food Company ....... 1731 Peregrine Trading ............................ 1949 Pesca y Salazones del Sur Oeste ................ 1347 Picot Productions....................................... 2049 Piddington Jam ........................................... V65 Pilton Cider ............................................... 1803 Pimenton de la Vera PDO .......................... 1335 Pink’s................................................. 1903 Pinto Barn. ................................................ 2259 Pipers Crisps..................................... 1513

4 Great Taste Awards

Plus

<PM KMTMJZI\QWV[ IZM QV N]TT Æ W_ I\ <MV )KZM IN\MZ JIOOQVO [\IZ[ I\ \PM /ZMI\ <I[\M )_IZL[ ?M¼ZM [W RWaW][ IJW]\ _PI\ \PM R]LOM[ PIL \W [Ia IJW]\ <MV )KZM" Wasabi Popcorn “melt in your mouth IVL IJ[WT]\MTa UWZMQ[Pº| Sweet and Salty Popcorn ¹TQOP\ IVL Æ ]‫ ٺ‬aº| BBQ Hand Cooked Crisps ¹_IZUQVO Æ I^W]Z _Q\P I _MTT JITIVKML PMI\º| Sweet and Sour Hand Cooked Crisps ¹KMZ\IQVTa LMTQ^MZ[º

To discover more about Ten Acre call +44 (0)161 794 7525 or email info@yumshsnacks.com yumshsnacks.com

@yumshsnacks

/yumshsnacks

Welcome to wonderful Vol.13Vol.16 Issue 1Issue · January-February 8 · September 2015 2012

55

CHOI TIME TEAS – Hailed the Dom Perignon of the tea world Winner of 21 Great Taste awards

Visit us on stand V128 at London S&FFF

MARSHMALLOWS Available from:

Phone: 0845 0533269 Email: wholesale@choitime.com Visit: choitime.co.uk

ir t Fa us 1 a d sit 153 oo Vi nd ne F sta Fi on y & it ial ec Sp

Cradoc’s Savoury Biscuits have originated six delicious ÅH]V\YZ in lip-smacking cracker form.

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Find us at www.cradocs.co.uk or speak to Allie or Ella on 01874624339 56

September 2015 · Vol.16 Issue 8

Visit us on stand 3645 at S&FFF

shelftalk show preview

products, packaging & promotions

New to the show in... …SNACKS

Freida’s Pantry Personalised nutrition – targeting very specific consumer groups – is one of the biggest emerging trends in food, and ‘mumpreneur’ Sharon Kaur is at the fore with two nutritious food bars designed for mothers.

“The bars are based on a traditional food eaten in India and the Middle East and are designed to help mothers in the pre-natal period and when they are breastfeeding or recovering from birth,” explains the mother of three.

She says the bars – Freida’s Fertile Food and Freida’s Feeding Food – are made of oats, nuts and seeds that provide essential nutrients for these phases of motherhood.

“At present there are no products like these on the UK market although there are other snack bars and cookies targeted at mothers,” she says.

Since launching in February, the brand has already won over buyers at Ocado and Whole Foods Market. www.freidapantry. com

Plan Bee.......................................... 1421C Planet Organic........................................... 3911 Plas Farm.......................................... 1731/1831 POPS ......................................................... 1237 Potts Partnership ....................................... 3905 Primera Europe.......................................... 4010 Prince & Sons Tea Company...................... 4160 Products from Spain .................................. 1137

Proper Beans ............................................... V51 Proper Nutty .................................... 3645 Pukka Herbs .............................................. 2346 Pulsin'........................................................ 2103 Punjaban ................................................... 4765 Punto Gofre .............................................. 1335 Pure Cup (pty) ............................................. 924 Purely Pickled Eggs .................................... V104

Queijaria Artesanal do Ilídio....................... 1211 Quicklabel Systems.................................... 4715 Quinola Mothergrain................................. 1959 Radnor Hills ............................................... 1731 Rapid Marketing...............................................1 Raw Halo................................................... 3142 Rayeesa’s Indian Kitchen.............................. V41 Raylex........................................................ 1120 RB Ceramics ................................................ V75 Reklamhordozok ....................................... 2013 Retail Computer Solutions ............. 4516 Retrocorn ...................................................... V5 Revisan Ibericos ......................................... 1335 Rhug Estate ............................................... 1731 RJF Farhi .................................................... 1903 Roastworks Coffee Co. ........................... 2131b Robert Mackenzie t/a CCS Estates Cullisse ........................................... 1511C Rod & Bens ............................................... 2225 Rombouts.................................................. 2449 Ross & Ross Food ........................................ V74 Rouzaire .................................................... 1433 Royal Deli .................................................. 4401 Rubies in the Rubble ................................... V39 Rude Health ..................................... 1849 Rural Foodies............................................... V48

Relish Ɣ t h e

®

h awks head relish comp an y Ɣ

Visit us on stand 2350

New Award Winning Culinary Creations www.hawksheadrelish.com Ɣ 015934 36614 Vol.13Vol.16 Issue 1Issue · January-February 8 · September 2015 2012

57

“Don’t eat anything your grandma wouldn’t call food!”

01454 54 5400 54 540045 045

The connoisseur’s choice

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Do you want the best?

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Visit at the & samp 0 420 astings for t

With no sugar

With honey

Whole fruit coulis

With fructose

“I just got my Sour &KHUULHV ¿[ 7KLV VWXII PDNHV PH VPLOH ´

Ayvar Roasted

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www.finecheese.co.uk 01225 424212 58

September 2015 · Vol.16 Issue 8

Winners of 27 awards at Great Taste

LAKENHAM CREAMERY Specialist Ice Cream Makers

Eileen’s Diabetic – Aldous Traditional

Tel. 01603 620970 Fax. 01603 765647 Extra fruit jam

Walo Von Mühlenen Affineur and winner of more World Cheese Awards than Switzerland has mountains

Exclusively distributed in the UK

by The Fine Cheese Co.

NORFOLK COUNTY FRESH CREAM ICE CREAM

Speciality Fine Food Fair, Olympia, London 6th - 8th September 2015 Stand 1925

www.lakenhamcreamery.co.uk email: info@lakenhamcreamery.co.uk 2 Trafalgar St. Norwich NR1 3HN

shelftalk show preview New to the show in... …SPREADS Proper Nutty West Yorkshire’s Proper Nutty faces a long trip to the show in a crammed van, but the peanut butter producer is on a mission.

“We are looking forward to the opportunity to raise awareness that peanut butter is a huge growth market – now bigger than marmalade – so independent stores should be stocking it,” says owner Stuart Franklin. “And what better than an artisan, UK-made brand that cares about the provenance and integrity of its product?”

He says the main difference between Proper Nutty’s peanut butters and mass produced varieties is that in his factory, the peanuts are slow roasted in batches to develop a rich flavour. Proper Nutty’s peanut butter is free from “nasties”: Nowt but Nuts is 100% peanuts and Slighty Salted contains 0.5% added natural sea salt. www.propernutty.co.uk

products, packaging & promotions Ryutsu Service Co...................................... 2047 S’cargo ........................................................ V14 Salcombe Dairy (UK) ....................... 2231 Salento (UK) .............................................. 1560 SALSOP ...........................................2211G Salubrious Sauce Co.................................2211F Salumificio Pernigotti................................. 4603 Sapphire Brands ........................................ 3810 Sari Cakes ................................................... V34 Sarl Diabolo Le Chocolatier Sablais............ 1433 Savoury & Sweet ....................................... 1747 Scarlett & Mustard .......................... 3725 Scotia Spice Foods...................................1309C Scotland Food & Drink ............................1411A Scotts Farm International........................... 1903 Scrubbys Vegetable Crisps......................... 3624 Sea Delight................................................ 1335 Seafood and Eat It..................................... 3559 Seasoned Pioneers .......................... 2459 Sennari Co. ............................................... 2031 Serious Pig ....................................... 2003 Sheep Print................................................ 1119 Shemins .............................................. V29 Sheppy’s Cider ................................. 4713 ShopKeep.................................................. 4664 Shortbread House Of Edinburgh .1411D Shott Beverages ........................................ 3504

New!

Sicily Food ................................................. 2304 Silver & Green ........................................... 3632 Simba F&B................................................. 4812 Simply Ice Cream............................. 1750 Sinclair Condiments Co ............................. 4601 Sipsmith Independent Spirits ..................... 1135 Sliced & Spiced............................................ V18 Smith and Sinclair........................................ V89 Snack Saludable ........................................ 4760 Snowdonia Cheese Company ....... 1731 Snowflake Gelato...................................... 1305 Società Agricola Trevi Il Frantoio .................... V9 Solaris Botanicals ....................................... 4000 Sole-Mizo .................................................. 2013 Soline ........................................................ 4822 Somerset Distribution UK ............................ 930 Soms Importers and Distributors ............... 3252 Sopexa ..................................1447, 1433, 1547 Sopronto ................................................... 4850 Sorai.......................................................... 1731 Soulful Food .............................................. 3614 Sowan’s..................................................... 1725 Special Food .............................................. V108 Speciality Cooking Supplies ....................... 3727 Speciality Food Traders .............................. 1901

Get Nudie with us!

At Nudie, we only hand select the finest, fresh slices of coconut, carefully toast them to perfection and hey voila, scrumptious little morsels of goodness.

A healthy alternative to crisps!

Available at

Introducing the latest product to our range of children’s pastas, Farm Pasta!

from January 2015

Containing fun farm animal shapes that taste great and are perfect for dinner time!

Please call or email us for more information. www.thebaytree.co.uk 0845 900 3981 sales@thebaytree.co.uk

nudiesnacks.co.uk Vol.16 Issue 8 · September 2015

59

Little Doone Foods

Award Winning Sweet Balsamic Dressings

NEWSFLASH Stunning price

reductions It’s not often that you receive a supplier offering STUNNING PRICE REDUCTIONS. When you do, it’s usually a bit of exaggeration. But we think you will find the new prices on our Classic Tall Glass Bottles to be quite amazing. We have dropped the cost on our standard range from £2.74 to £2.38, and for the premium range it’s been slashed from £2.98 to £2.59. Now that is some real price cuts for you!

For this and other great offers from Little Doone, please contact us using the details below, or we will be at the Speciality and Fine Food Fair on Stand 3239

Little Doone Foods Ltd

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Phone: 01259 763 890 Mobile: 0740 321 4771 E-mail: info@LittleDoone.co.uk LittleDoone.co.uk

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A gorgeous new range of giftable platters and dishes Ideal gift accompaniments for fine food retailers

Tel: 01706 313228 | sales@clearoceantrading.com

www.clearoceantrading.com Carriage paid for orders over £200

60

September 2015 · Vol.16 Issue 8

shelftalk show preview New to the show in... …ICE CREAM

Nana Nice Cream For the unititiated, Nanaice cream or Nicecream – made from frozen bananas – is taking the vegan world by storm.

Professional chef and food blogger Margie Broadhead has become the first to go commercial with the concept, launching Nana Nice Cream two months ago.

Her base recipe blends bananas with avocados, apple, date and sunflower oil for a dairy-free ice cream that contains no added sugar.

“We want to change the way people think about ice cream and encourage them to eat our Nana Nice Creams for breakfast,” says Broadhead. “Being a totally new concept, it’s really important to get people tasting the Nana Nice Creams, as once they try them, they love them.”

The 120ml tubs are available in chocolate, strawberry and vanilla flavours.

So far only stocked in a handful of delis, Nana Nice Cream is on the cusp of launching in Planet Organic. www.nananiceCream.com

products, packaging & promotions Spice Creole Food ..................................... 1547 Spicentice ......................................... 4043 Spoon Cereals ............................................. V30 St Andrews Farmhouse Cheese Company .................................... 1421B Stag Bakeries .................................1511D Stefan Palsson ........................................... 1147 Sticky Fingers Food.................................... 1035 Stoats Porridge Bars ................................1309A Stokes Sauces .................................. 1111 Stonewall Kitchen ..................................... 1803 Strike the Gold Foods................................ 3651 Subhi Jabri & Sons..................................... 1212 Suki Teahouse .................................. 3950 Suma Wholefoods..................................... 2331 Sweetpea Pantry ......................................... V46 Szamos Marcipan ...................................... 2013 T and J Wholesale ..................................... V109 T&C........................................................... 4512 Tanara Giancarlo........................................ 1947 Tartufi E Funghi Fortunati Antonio .............. V24 Taste of Sicily ............................................. 3620 Taste of the West ............. 2131a, 2131b, 2225, 2125, 2231 Taste the View........................................... 1825 Tastexplorers-OilVie ................................... 3500 Tatar Pekseg .............................................. 2013 Taylor Davis ............................................... 4020

Taywell Ice Creams .......................... 4261 Tea Huggers ................................................ V46 Tea People ................................................... V70 Teapigs.............................................. 3920 Ten Acre Crisps................................. 1311 Tenuta Marmorelle.......................... 3951 Tenuta Sant’ilario....................................... 1761 Terra Rossa Jordan .......................... 1255 Tesouka ....................................................... V33 Thai Tana..................................................... V17 The Amber Rose Tea Company ................. 4114 The Anglesey Sea Salt Company ... 1731 The Artisan Baker ...................................... V130 The Artisan Bakery ...................................... 900 The Artisan Food Club................................. V91 The Artisan Kitchen......................... V120 The Bay Tree Food Company.......... 3914 The Be Sweet Company ............................ 1725 The Big Cheese Making Kit .....................1511A The Burren Smokehouse................. 1725 The Buttermilk Confectionery Co ............ 2131b The Carved Angel ............................ 4460 The Cheeky Food Company ...................... V100 The Cheese Makers Choice ....................... V132 The Cress Co....................................... 910

Made using sustainably sourced seaweed from sea lochs around the Outer Hebrides.

3 star Great Taste Award 2015 – Seaweed Oatcak e peciality Product 2013 – Seaweed Best Scottish S Water B iscuit

Stand1511D 1511D - Speciality Fine Food Fair London Stand – Speciality & Fine&Food Fair London www.stagbakeries.co.uk sales@stagbakeries.co.uk 01851 702733

Vol.13Vol.16 Issue 1Issue · January-February 8 · September 2015 2012

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the

As summer is finally here, let Heartsease Farm tickle your taste buds with a delicious new flavour, Apple and Rhubarb.

Heartsease has been our family farm since 1903. We love great flavours and using our own spring water, we have blended these delicious drinks for you.

I hope you enjoy them! *as voted for by independent retailers

www.radnorhills.co.uk

15

20 ir Fa d 130 oo o. 1 eF dn Fin tan & at s ity us ial Find

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Still perfectly preserved!

The perfect natural sweetener and sugar substitute Rich in antioxidants, vitamins and minerals Ideal for sweet and savoury dishes 1460 STAND CIALITY

PE at the S 2015 D FAIR O O F FINE

Thank you for your support.

www.thewoodenspoon.co.uk 01233 812251 sales@thewoodenspoon.co.uk The New Oast, Coldharbour Farm, Wye, Kent, TN25 5DB

62

September 2015 路 Vol.16 Issue 8

shelftalk show preview

products, packaging & promotions

New to the show in... …DRESSINGS

The Original Drinks & Food Co.................. 2159 The Pea Green Boat .................................. 4814 The Penny Loaf Co .................................... 3502 The Vegetarian Society (UK) ...................... 1449 The Village Workshop ............................... 2250 The Walnut Tree ........................................ 1003 The Welsh Sausage Company ................... 1731 The Wooden Spoon Preserving Co............ 1130 Thomas Export .......................................... 1433 Threesixty Design....................................... 1127 TIANA Fair Trade Organics......................... 4034 Tideford Organic Foods .................. 3541 To Market - To Market............................... 2259 Tom Hugh ................................................. 4510 Tombo Tea & Matcha ................................ 2047 Tom’s Pies ......................................... 4030 TortaPistocchi............................................. 1947 Toscaf ........................................................ 1347 TreeVitalise ................................................ 3750 Tregothnan................................................ 4301 Trivelli Tartufi ............................................. 1761 Truffle Hunter ............................................ 1860 Truly Irish Country Foods ........................... 1825 TTP Snacks ................................................ V103 Tuckey’s Foods........................................... 1703 Tudor Tea and Coffee ................................ 3510

Tigg’s The first thing you notice about Tigg’s Amazing Original Dressing is the colour – bright orange thanks to its high tomato content.

Indeed, producing dressings that are “tasty, fun and colourful,” is the founding principle of the Herefordshire company, which was formed by farming brothers Jacob and Sam James 15 months ago.

After two summers of food festivals they are ready to make in-roads into the retail market and are using the Speciality & Fine Food Fair as the springboard for three new vibrant recipes: beetroot & blackcurrant, sweet yellow pepper, and pea & basil with a citrus infusion.

However, Jacob is reluctant to refer to them as dressings, as he says they double up as marinades and will complement any savoury dish.

He says this versatility is down to the amount of cider vinegar used in the products. www.grannytiggs.com

The Fine Cheese Co .................................. 1925 The Fine Food Forager .................... 3733 The Fine Truffle.......................................... 3611 The Foraging Fox............................. V118 The French Comté..................................... 4210 The French Dressing Company....... 2142 The Fresh Pasta Company .............. 2100 The Gift of Oil .................................. 4105 The Grocery Accelerator.................. 3350, 3245 The Grocery Trader (Grandflame) .............. 3440 The Hebridean Food Company................ 1511B The Jelly Bean Factory ............................... 1725

The Jerky Shack......................................... 1852 The Liminal Project ...................................... V27 The Little Herb Farm.................................. V119 The Live Coffee Company (London) .......... 2103 The London Jam.......................................... V54 The Make Pack.......................................... 4816 The Meat Makers ...................................... 2320 The Metropolitan Tea Company ................ 1359 The Mushroom Garden ............................. 1731 The Naked Marshmallow Co..................... 3818 The New London Tea Company ................ 3711 The Original Candy Co. ................... 1030

a 15 us y & 20 sit lit r 7 Vi ia ai ec F 84 Sp ood 1 F d ne an

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t

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Good displays sell...

Great displays sell

more

Shed Loads of Awards

85 Great Taste Awards Including:

Mushroom Marmalade - 1 Gold Star Ginger Spelt Biscuits - 1 Gold Star Duck Liver & Apricot Pâté - 1 Gold Star Chicken Liver, Brandy & Herb Pâté- 1 Gold Star Some True Taste Awards and loads of business awards

Only Yummy Stuff Natural Ingredients No Additives No Preservatives No Artificial Flavours No Artificial Colours No Hydrogenated Fats

Find us on stand 1731 Contact your Territory Manager

sales@cottagedelight.co.uk

01538 382020

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@patchworkfoods Vol.13Vol.16 Issue 1Issue · January-February 8 · September 2015 2012

63

S Co Fo pec us Vis ts od ial at it w F it th ol a y & e d ir Fa on Fi yr t ne e he St an d

Proud to announce two more Great Taste awards for 2015

Our delicious potato crisps are hand cooked, flavoured, bagged and boxed here on the farm.

Our potatoes are cooked in award winning Just Cold Pressed Rapeseed Oil giving our crisps a unique crunch and flavour.

For more about our award-winning Black Mitcham peppermint chocolates and teas: visit www.summerdownmint.com

Just Crisps with Jalapeno

For more information call us on 01543 493081 Email us at feedback@justcrisps.co.uk or visit us at www.justcrisps.co.uk

Just Crisps with Sea Salt Dippers Just Crisps Unsalted

F sit Vi at FF 50 us n S 17 o d nd an Lo st on

BREAKFAST AND TEA TIME BOXES If you’re looking for high quality individual portion pots of jam and marmalade for your breakfast buffet, mid morning or tea time offerings, look no further!

Our artisan made jams and marmalades are a cut above the rest with a high fruit content and fantastic flavour – perfect to spread on hot toast or croissants, spoon over porridge or serve with scones and teacakes. Displayed in a hand illustrated box which would grace any breakfast buffet or counter top For further details, contact our sales team on 01453 759612 or email info@kitchengardenfoods.co.uk

Winners of 30 awards at Great Taste

www.kitchengardenpreserves.co.uk Follow us on Facebook, Twitter and Pinterest

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September 2015 · Vol.16 Issue 8

Coconut

Cinnamon

shelftalk show preview

products, packaging & promotions

New to the show in... …OILS

Taste Explorers Founder Eleni Braki has made it her mission to bring authentic Greek products to the UK market, by forming close ties with small producers who have never exported before.

The main focus at the fair will be the company’s OilVie brand of extra virgin olive oil, which is produced from the fruit grown on her family’s olive groves in Kalamata, in the Southern Peloponnese area. Braki is also bringing two new products she has just discovered – an extra virgin thyme honey and hand-picked capers from the island of Sifnos, as well as a DIY kit for making infused olive oil at home.

“We are in the process of setting up a network in the UK market and we believe that our presence at the show is going to help us with that,” says Braki. www.tastexplorers.com

Tudor’s......................................................... V21 Tyrrells Potato Crisps ...................... 1759 Uncle Roy’s Comestible Concoctions.................................... 1411B Une Normande a Londres ......................... 1349 Urta........................................................... 3709

V & H ........................................................ 4412 Valensina................................................... 3441 Vallebona .................................................. 2325 Valsana...................................................... 1559 Verstegen Spices & Sauces UK ...... 4720 Wadakyu Corporation ............................... 2031

Wakohen Co ............................................. 2047 Walkers Shortbread.......................1421D Warner Edwards Distillery ............. 4206 We Love Man Food.......................... 4600 Welsh Government ...............1531, 1731, 1831 Welsh Lady Preserves............. 1731/1831 Whole Leaf Tea Company t/a Brew Tea Company .............................. 1703 Wholesome Bakes ..................................... 4818 Wild At Heart ............................................ 1703 Williamson Fine Teas ................................. 1732 WineBox Company t/a WBC............ 1510 Winnies Original............................................ V7 Wise Owl Tea .............................................. V53 Womersley Foods .............................. V58 Wood and Slate .......................................... V62 Woodall’s Charcuterie ..................... 4314 XA Trading........................................ 1460 Yipsy Macarons ......................................... V114 Yogiveg ..................................................... 4606 Your Piece Baking Company...................... 3535 Yourtonic..................................................... V20 Zacely................................................ 4616 Zaytoun..................................................... 2453 Zeina Foods ............................................... 2103

Exhibitor listings supplied by Fresh montgomery and correct at time of going to press

Exquisitely flavoursome cheese, handmade and aged to perfection.

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Vol.13Vol.16 Issue 1Issue · January-February 8 · September 2015 2012

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Helping adventurous souls achieve culinary inspiration

all year round Call for a free Worldwide Seasoning Reference Guide 0800 068 2348

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Cheese retail: it’s all in the detail Training is vital to retail success and will dramatically improve sales. Guild retail cheese training will help you to: • Enhance your understanding of the cheese making process • Understand the impact terrior has on cheese • Recognise the main families of cheese • Learn how to select, display, sell and care for cheese • Comparatively taste over 40 cheese types • Inspire customers with your knowledge, enthusiasm and passion for your cheese counter • Succeed and increase turnover Call 01747 825200 or email jilly.sitch@gff.co.uk

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www.gff.co.uk | 66

September 2015 · Vol.16 Issue 8

Guild House, Dorset Edinburgh Edinburgh

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www.theartofcurry.co.uk Vol.16 Issue 8 ¡ September 2015

67

Versatile and unusual condiments, inspired by the world

Achari Beef

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September 2015 路 Vol.16 Issue 8

Vi sit at us o S n Fi pec sta ne ial nd Fa Foo ity & V9 2 ir d

m: 07792196728 www.thathungrychef.com @thathungrychef facebook.com/thathungrychef

show preview

What’s hot in chocolate?

The Speciality Chocolate Fair has graduated to the second floor at this year’s Speciality & Fine Food Fair.

ARABELLA MILEHAM speaks to some of the exhibitors about the latest trends in the sector.

N

ot long ago the Speciality Chocolate Fair took up only a corner of the Speciality & Fine Food Fair but fast forward to 2015 and artisan chocolate is making big waves, now on the second floor and with more than 60 exhibitors.

With so much choice on offer, what should the deli and food hall retailer look out for, and what trends are likely to influence fine chocolate sales over the next year?

There has been a huge revolution in people’s understanding and attitudes to chocolate in the UK, says Academy of Chocolate chairman Sara Jayne Stanes, and she is convinced the trend is set to continue.

“There are more artisan companies in the UK making chocolate from the bean themselves which is unusual in the UK,” she says. “We’ve not had that since Cadbury, Fry and Rowntree were small Quaker companies making chocolate for drinking a few hundred years ago. But it gets people thinking about chocolate in a different way from just

opening a wrapper and eating something sweet, and that is a huge advantage.”

For Marc Demarquette, founder of artisan hand-made chocolate company Demarquette Fine Chocolate, it’s a case of back to basics.

“There has been a huge increase in provenance and authenticity of what chocolate is in the last few years,” he explains. “It stems from the bean-to-bar sector, which is pushing the authenticity of cocoa and really exploring it a lot more.

“Chocolate isn’t just chocolate in the same way that wine is not just red or white – there is an enormous complexity that the public is starting to discover and get excited about.

So we’re starting to see a massive trend in ‘what is pure chocolate?’,

and people trying to answer that question with different types of bars.”

It’s about origin and identifying new variants, he adds, and there are an increasing number of microbatching bean-to-bar companies, who are adding their own accents and flavour profiles.

The rise of bean-to-bar – where single origin chocolate is either made at source or small producers bypass the large cooperatives to trade directly with the cocoa farmer ensuring a fairer price and best quality, traceable beans – shows little sign of slowing down as the equipment becomes more available

^

We’re seeing more citrus tones coming through – but it is about identity and named citrus fruits, such as Sicilian lemons and Seville or Navel oranges.

_

Marc Demarquette

for small batch producers in the UK. The consumer interest in bean-to-bar’s natural bedfellows – provenance, origin, traceability and ethics – is also on the rise, according to chocolatier Matthieu de Gottal. He adds that while some organisations make a lot of claims, if they can’t trace the exact origin of their chocolate, it’s hard to be credible.

As a result, smaller home-grown artisan chocolate producers who can offer that traceability, are the ones to watch. “They will become a major force to be reckoned with, and will lead the way when it comes to fine ethical chocolate,” he says.

“It is a lot to do with the quality of the chocolate at the very high end, but you also have a different relationship with your customers.

More and more people are wanting not just single origin but chocolate with certified origin, like Peru or Venezuela for example.”

But provenance doesn’t just extend to the chocolate itself.

“We’re seeing a lot more citrus tones coming through in chocolate – but it is about identity and named citrus Vol.16 Issue 8 · September 2015

69

Handmade Speciality Cakes from Sussex

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September 2015 · Vol.16 Issue 8

show preview

fruits, such as Sicilian lemons, blood orange, Seville or Navel orange,” Demarquette says. “There is a huge variety, so is there something about that particular orange and the marriage with that chocolate going to work? We are seeing more thought put into it by crafters. ” Japanese citrus yuzu, among other ingredients from the country, is also on the rise, says chocolatier Amelia Rope, partly as it enhances rather than masks the flavour of the chocolate.

“It is a fantastic flavour and

^

People go wild over salted caramel and I don’t see that passing.

_

Amelia Rope

there are lots of things you can do with it as it works well with other flavours – and it is available and affordable over here,” she notes.

Perennial favourites sea salt and salted caramel are set to stay, Rope adds. She is set to launch her own citrus-inspired sea salt caramel truffles this month. “People go wild over it and I don’t see that passing.”

Meanwhile chilli – ubiquitous a few years ago - has evolved to include named chilli varieties and their softer cousins, peppers – from pink peppercorns to long peppers

– that give greater depth of flavour albeit with a bit of a kick. Other spices are ripe for experimentation, according to de Gottal, while Stanes believes herbs such as rosemary and sage could come into fashion.

Health has also been a big are driver, as sugar has continued to rise up the political agenda and on the back of it, raw chocolate has become “a niche market, but a strong one”, according to Rope, although it continues to divides connoisseurs. “You either like it or you don’t, but it is an evolution from what our forebear developed”, Demarquette admits, before adding that to him, “only one or two are mind-blowingly delicious, the others are a penance to endure.”

With greater choice and quality available, consumers are generally embracing the ethos of eating less, but better. But if people are prepared to sacrifice quantity for quality, how much are they prepared to pay for the benefits?

“People don’t understand that it is such a long journey [from bean to bar] - it takes effort and money and expertise to produce really good chocolate,” says Stanes. “Are people willing to pay the price it should be paid at? Not yet, but I’d like to think [understanding] is growing.” www.academyofchocolate.org.uk www.demarquette.co.uk www.matthieudegottal.com www.ameliarope.com

Who’s at the Speciality Chocolate Fair?

Guild of Fine Food members in bold Acuarius Consulting.................................2930 AJA Portfolio Brands ................................2924 Amelia Rope Chocolate ...........................3130 Angel Refrigeration..................................2837 Baru.........................................................3224 Beech's Fine Chocolates...........................2850 Bonieri ............................................ 3424 Cacao di Vine ..........................................3411 CasaLuker................................................3030 Charles Chocolates ..................................3430 Choc Chick Raw Chocolates ....................3330 Chocogil ..................................................3147 Chocolat Madagascar ..............................3030 Chocolero................................................3159 Chocomaze .............................................3155 Choctails..................................................3141 Comptoir du Cacao .................................3146 Creme d'Or..............................................3120 Crispins Trading .......................................3133 Divine Chocolate............................ 3124 Duke of Delhi ..........................................3415

Eat Chic Chocolates.................................3148 Fifth Dimension Chocolates.......... 3156 Gateway Sourcing....................................temp Hardys Trading.........................................3108 Harry Specters Fine Chocolates .... 3153 HB Ingredients .........................................3030 HF Chocolates .........................................3024 Holdsworth Chocolates ................. 3233 Hopscotch Brands....................................3416 House of Dorchester ................................3311 Jaz & Jul's ................................................3158 Keylink.....................................................3116 Keylink.....................................................3110 Lauden Chocolate....................................3150 Lyra Chocolate.........................................3152 Matthieu de Gottal Chocolatier ... 3154 Maxwells Chocolates ...............................3230 Mighty Fine Kitchen.................................3413 Mood Foods ............................................3324 Morse Toad..............................................3160 Nougat ....................................................3168 Novative Food..........................................3423

Nutt Sweet Company ..............................3320 Okko Chocco...........................................3169 Pachanka Chocolate ................................3414 PIRULETASDECHOCOLATE.COM ..............3404 Prestat............................................. 3033 PSF Division .............................................3162 Pump Street Bakery Chocolate.................3149 Rococo Chocolates ......................... 3225 Schottinger Finest Marsipan.....................2922 Simply Cocoa...........................................3157 SKINILEAN ...............................................3143 Stuart & Swan Chocolatiers .....................3145 Sugar Sin .................................................3420 Sweet Virtues ..........................................3161 The Chocolate Tree ..................................3144 The Fine Confectionery Company ............3437 The Gourmet Chocolate Pizza Co ............3313 The Grown Up Chocolate Company ........3327 The Raw Chocolate Company..................3410 Zotter Chocolate......................................3419 Exhibitor listings supplied by Fresh Montgomery and correct at time of going to press

Vol.16 Issue 8 · September 2015

71

Get a crush on garlic!

We are the garlic specialists. Our passion is not just about the bulb, we also make delicious chutneys, relishes and condiments, all with a touch of garlic - the heart of flavour. www.thegarlicfarm.co.uk | wholesale@thegarlicfarm.co.uk | 01983 865 378

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No one should even consider entering any form of fine food retail without completing the Retail Ready course at The Guild of Fine Food. The two day course is brilliantly structured offering advice on every aspect of the business from insider experts and successful retailers. It gave me insight I was lacking, to feel fully confident about getting started.

RetailReady is a two day course that will steer you through the minefield of opening and running a fine food store.

The course is designed to equip managers of prospective, new or developing delis and farm shops with the business essentials of fine food and drink retailing.

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www.gff.co.uk | 72

September 2015 · Vol.16 Issue 8

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Spice up meal times with a Kent’s Kitchen curry!

A simple 1,2,3 kit made with only natural ingredients to make a delicious, authentic curry in just 15 minutes.

Anassa Organics™ featuring high quality herbal infusions and mblZg^l' @k^^d hk`Zgb\ a^k[l% _nee h_ [^g^Û\bZe ikhi^kmb^l% _k^la% natural fragrances and seductive tastes. Their innovative way of ik^iZkZmbhg bl jnbm^ Zg ^qi^kb^g\^' M^Z [Z`l Zg] lbq phh]^g lmb\dl bg\en]^] bg ^o^kr iZ\dZ`^'

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Add a few fresh ingredients and follow the simple instructions for a fabulous meal for four. Perfect for home cooks who are short on time and cooking novices.

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Smoked Haddock & Bacon Fishcakes

“Specta Vis” Ice Cream Packaging 125ml paperboard tub with plastic lid including spoon Available in two diameters; 68mm and 84mm 500ml tub with moulded PP lid with IML decoration

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Tub available in paperboard or in plastic PP

Visit www.innavisions.com or call us for a brochure 01886 832283 nick.wild@innavisions.com Vol.16 Issue 8 · September 2015

73

HS HS French Flint Ltd. FF Speciality Glassware, for the more discerning producer.

Stocking for Christmas?

Handmade Preserves from Wiltshire Award winning Chutney, Pickle, Jam and Marmalade perfect for any festive table.

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Award winning biscuits throughout our range

Sweet & savoury biscuits in both traditional recipes and those unique to McKenzieâ&#x20AC;&#x2122;s Biscuits baked to the highest standards. Now available throughout the UK and selected overseas markets Traditional butter biscuits and oatcakes. Our own UHFLSH KHUE Ă DYRXUHG VDYRXU\ ELVFXLWV LQ YDULRXV Ă DYRXUV LQFOXGLQJ WK\PH URVHPDU\ DQG EDVLO Oatcakes

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74

September 2015 ¡ Vol.16 Issue 8

show preview Food-to-go on the up The lunch! show returns to the Business Design Centre for its eighth instalment What’s new at the exhibition?

NIX&KIX is launching a new range of fruity, no fizz soft drinks with a cayenne kick. Flavours include cucumber & mint, mango & ginger and peach & vanilla.

Cakesmiths is launching a new artisan loaf range (including Smashing Pumpkin, banana & chocolate bread, poached pear & ginger, and lemon & courgette) this autumn. It will also be previewing its Christmas range. nutrii is launching a new range of premium, all-natural, protein-packed tubs of quark, in four different flavours. Blended with fruits, nutrii quark is virtually fat free and low in carbs.

T

he lunch! show returns to North London for its eighth year and the organisers have managed to find more space for exhibitors in Islington’s Business Design Centre.

In fact, the food-to-go trade show – which takes place on 24-25 September – will have an extra hall on the building’s Upper Feature Level and now boasts some 350 different exhibitors, including food, drink, packaging, technology and equipment suppliers.

Organisers Diversified Communications are expecting visitors to include buying teams from many of the UK’s supermarkets, contract caterers, wholesalers, distributors, travel caterers, cafés, coffee shops, and sandwich shops.

It says that EAT, Tesco, Waitrose, British Airways, Ikea and Gate Retail Onboard are among the companies who have preregistered already.

The show’s new hall on the Upper Feature Level will be home to the Innovation Challenge Showcase, VIP Lounge, new Artisan Ingredients Village, and new Menu Innovation Theatre (sponsored by Magrini). It

will also host the popular live finals of the annual British Smoothie Championships (also sponsored

by Magrini), the Café Life Awards heats, and a series of coffee, smoothie, tea and juice master classes lead by industry experts.

More than 60 companies will be exhibiting in this new area. Among them are returning companies like ELLER foodPackaging, Heavenly Cakes, Farsan and Ginger Bakers.

New exhibitors include New York Bakery Co, Euro Food Brands, Marston Foods, James White Drinks, Goodness Brands, George Skoulikas, TM Electronics, Two Chicks, White Rabbit Pizza, Emily Fruit Crisps, Pullins Bakers, Pizza Cones and Devonvale Bakers.

The Working lunch! Theatre is also back for another year with a larger seating area and a line-up that includes Pret A Manger group marketing director Mark Palmer, Caffè Nero development director Paul Ettinger, M&S trading manager Guy Meakin and Roger Whiteside, CEO of food-to-go giant Greggs. www.lunchshow.co.uk

NEED TO KNOW Venue Business Design Centre, 52 Upper Street, Islington, London N1 0QH When?

Thursday September 24, 10am-5pm & Friday September 25, 10am-5pm How do I get there?

The Business Design Centre is within walking distance of Angel tube station and a few minutes by road from Kings Cross and Euston railway stations. It is serviced by numerous bus routes and is outside London’s congestion charge zone. On-site parking can be pre-booked.

How do I register?

Tickets for this trade-only show are free. Visitors should register online in advance at www.lunchshow.co.uk, quote priority code: LUNFF2

Proper Pudding is launching five premium, sugar or refined sugar free, chilled puddings (in 140ml portions). Flavours include lemon jelly with lime & coconut pudding; strawberries & cream and orange & honey posset.

New start-up Vitness is launching Beauty Vitamin, a drink that aids the skin. The rhubarb & rose, elderflower & chili and cucumber & melon flavours all contain collagen peptides, anti-aging resveratrol, bioactives and vitamins.

Burts Chips will be showcasing new flavours like Devon Roast Beef (created with the Well Hung Meat Company) and Hobgoblin Spit Roast Steak (with the Wychwood Brewery).

Swiss-based Rhythm108 is introducing its range of 100% organic, glutenfree Good-for-You dessert bars and tea biscuits to the UK. Flavours include banana muffin, lemon cake, coconut macaroon, apple pie and coco-walnut brownie.

Real Handful’s new trail mix snacks are made with the finest flavourinfused dried fruits, raw nuts and belgian chocolate. Available in Banoffee and Mochaccino blends.

Metcalfe’s Skinny is showcasing its lower fat alternative to tortilla chips, the gluten-free Popcorn Crisp range, in three flavours: Kettle Original, Sweet Chilli and Say Cheese.

Perkier Foods has new quinoa bars & sprouted grain oat bars. All are gluten-, wheat- and dairy-free, as well as being rich in antioxidants and Omega 3.

From the forests of Finland, TAPPED organic birch water is the UK’s first premium organic birch water blended with fruit juices. Available in Original, bilberries & lingonberries and apple & ginger flavours.

Planglow is unveiling a new 11-piece compostable packaging and labelling range exclusively at lunch!

Just Bee is showcasing its new honey infused spring water drinks. From a family of bee keepers, Just Bee’ low sugar range includes Lemon & Green Tea, Blueberry & Lemon, Apple & Ginger.

Chunk of Devon is launching a branded pie and pasty warmer aimed at delis and farm shops. Ovens are supplied with frozen, unbaked products, in manageable cases of 20.

Tri-Star Packaging has new Eco Street compostable containers for hot and cold food while the Taste range that keeps takeaway food hotter for longer (including fluted packs, food-to-go boxes and pizza boxes).

Pidy has three new launches lined up for 2015: a crumbly and buttery gluten-free pastry range, sweet and neutral short pastry and a savoury choux range.

Vol.16 Issue 8 · September 2015

75

Manufacturers of depositors & filling machines for the food production industry

PREMIUM EMPANADAS & OTHER SPECIALTY FOODS

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Some of our Great Taste Awards: Wexford Lamb Empanada – 1 Star 2014 Malbec Braised Beef Empanada – 1 Star 2014 Braised Beef Empanada – 1 Star 2014 Las Pampas Chicken Empanada – 1 Star 2013 Las Pampas Beef Empanada – 1 Star 2013

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September 2015 · Vol.16 Issue 8

shelf talk

products, promotions & people

Tracklements re-brand takes recipe-by-recipe approach

what’s new in chocolate Chocolate marshmallows BARU

By MICHAEL LANE

www.baru.be

Condiment-maker Tracklements has unveiled a major redesign across its range that sees more than 50 products receive their own individual labels.

The products have been numbered in chronological order – original mustard is Recipe No. 1 – and each jar now bears a new adjective (eg. ‘fresh’, ‘original’, ‘robust’) and has a unique label featuring a hand-drawn illustration.

The roll-out of the new jars will begin in September and Tracklements is supplying free point-of-sale materials to explain the change in labels to consumers during the transition.

The Wiltshire firm conducted extensive research to find out what consumers thought of the current brand and what they expected from speciality condiments.

Tracklements marketing director Becky Vale told FFD the conclusion was that the design needed updating to boost shelf standout and appeal to consumers who were new to the brand.

“People who were unfamiliar with Tracklements struggled to decide, from looking at the labels, what Tracklements is like as a company,” she said. “Every brand should look to increase its audience.

We have to keep appealing to new people otherwise you just run out of

Three marshmallows enrobed in Belgian chocolate are the latest lines to come out of Baru’s development kitchen. Strawberry & toasted coconut features a layer of strawberry truffle, coffee & cream has a generous topping of coffee and cream ganache while the dark caramel variety is topped with a layer of dark caramel.

Each marshmallow is individually wrapped and packed in a 60g box (RRP £3.69). Dark caramel is also available in a larger 120g pack (RRP £5.00).

Tracklments has created individual illustrated labels for more than 50 lines

consumers.”

Vale said that the new look, created by agency Big Fish, had been “unanimously” approved across a range of demographics surveyed before the launch.

Each product now has its own illustration to highlight its uniqueness while the recipe numbers were added to demonstrate the size of the range.

“If you come across a jar and it’s got a ‘50’ on it, you’ll think ‘I wonder what the other 49 are like,’” said Vale.

Tracklements hopes that the redesign will boost sales across its independent customer bases, and the new designs should raise the

profile of displays, particularly in retailers that block merchandise a large proportion of the range.

Vale said that there would now also be a bigger opportunity for cross-selling at retailers with cafés.

“One of the things we know about the new look is that consumers think they’re ‘tableworthy’,” she said, adding that she’d like to see more Tracklements jars and bottles left on tables in deli-cafés.

Tracklements has already developed shelf-talkers to help outlets emphasise which condiments are being used in sandwiches and other dishes on the premises.

www.arduenna.co.uk

PANA CHOCOLATE www.panachocolate.com

Australian raw organic chocolate brand Pana has launched its range of handmade dairy-, soyand gluten-free bars in the UK.

www.tracklements.co.uk

Arduenna arrives Snowflake launches retail tub from Transylvania range featuring Supreme Champ While its bear meat salami will grab most of the headlines (see page 37), Arduenna is launching a host of products sourced from and made in Transylvania.

As well as its range of charcuterie and cheese, the brand – which takes its name from the Celtic word for the Romanian region – will also be unveiling artisan jams, marmalades, pickles and cordials this month.

Among the sweet and savoury preserves on offer are sweet curry onion jam, chibbed peach compote, and clementine, orange, cardamom & chilli flakes marmalade. Some of the company’s marmalades have already won awards at The World’s Original Marmalade Awards.

All of these lines are made in Arduenna’s own production facility, which is run as a social enterprise and pays employees a living wage.

Australian bars

Produced in Melbourne using only natural ingredients and essential oils, the range consists of nine flavours: cinnamon, coconut & goji, eighty, fig & wild orange, mint, nuts, orange, raw cacao and sour cherry. Each 45g bar has an RRP of £3.20.

Life-like buttons CHOC ON CHOC

By MICHAEL LANE

It’s been barely 12 months since its raspberry sorbetto was named Great Taste Supreme Champion but Snowflake Luxury Gelato is expanding rapidly and will soon offer a number of its award-winning flavours in retail tubs.

The London-based company is launching retail-ready 120ml tubs of the champion flavour as well as vanilla, hazelnut, sea salted caramel and dark chocolate varieties The last three are all two-star Great Taste awards. Trade prices start at £1.10 per tub (RRP £2.20) but will vary depending on volume.

Currently seeking distributors for the new format, Snowflake founder Asad Khan told FFD that

he is targeting listings in delis and farm shops throughout the UK but is also looking to sell the tubs to independent cinemas and theatres.

Snowflake is also able to set up freezer display units and scooping units for retailers.

“Given the demand from our customers for the flavours we are launching and also the accolades these have received, we are keen to make the Snowflake experience more widely available for those not able to visit our boutiques,” said Khan.

The company now runs three of its own gelato boutiques, as well as a concession in Selfridges, and plans to open a fourth store before the end of this year.

www.choconchoc.co.uk

Bath-based Choc On Choc has launched a line-up of chocolate buttons – shaped to look like reallife coat buttons – in premium sharing packs (100g, RRP £2.99).

Available through distributors Cotswold Fayre and Foods of Europe, the buttons come in milk chocolate, salted caramel, chocolate orange and raspberry ripple flavours.

www.snowflakegelato.co.uk

Vol.16 Issue 8 · September 2015

77

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CHEF’S SELECTION Top chefs tell CLARE HARGREAVES their deli essentials

Sticky Japanese rice cakes rolled out for retail

Oliver Martin

By MICHAEL LANE

www.hippinghall.com

After years of supplying top restaurants, a London-based producer of Japanese mochi rice cakes has launched several lines for retail, including two fresh truffles and several ice cream desserts.

Run by siblings Vivien and Howard Wong, V&H has created two brands – Tsuki Mochi and Little Moons – for the treats, which are all made with a Japanese-style rice flour that creates a sticky and chewy texture likened to gummy bears.

The Tsuki Mochi brand features a dark chocolate variety – filled with a Belgian chocolate cream and dusted with cocoa – and a lemon cheesecake truffle that is made with yuzu, a Japanese citrus fruit. Both are sold chilled in boxes of four with an RRP of £4.50 V&H’s other brand, Little Moons, features six different mochi ice creams filled with artisan gelato.

Toasted sesame, vanilla, coconut, matcha green tea, mango and

Head chef, Hipping Hall, Lancashire Oliver Martin has worked at several prestigious restaurants including Northcote Manor and Gilpin Lodge. He joined Hipping Hall as sous-chef, then took over as head chef in December 2014

Wharfe Valley extra virgin cold pressed rapeseed oil raspberry all come in boxes of six (RRP £5.99).

Mochi is produced by steaming and then pounding rice flour until it gains a soft elasticity. It is used in a variety of confectionery as well as savoury dishes and is a fixture of Japanese cuisine, particularly during New Year.

Little Moons have already been listed in Whole Foods Market while Tsuki Mochi are stocked by Selfridges. www.tsukimochi.com www.littlemoons. co.uk

www.wharfevalleyfarms.co.uk

This gorgeously yellow rapeseed oil comes from Wharfe Valley Farm in Yorkshire, quite near the hotel. It has a lovely nutty, fruity flavour and is a good substitute for olive oil. I like the fact it’s British. I use it in emulsions and mayonnaise, and I’ve even put it in a jelly dessert. I poach fish in the oil sous-vide and I’ve also used it in my carrot cake.

Cartmel Valley Game smoked salmon www.cartmelvalleygamesupplies.com

Jonathan Stott who runs Cartmel Valley Game used to be a gamekeeper and he now runs this company with his wife and daughter so it’s very much a family-run business. Their smoked salmon is very good; it has a fresh flavour, and a waxy texture that I love. We serve it for breakfasts, and I also make a mousse out of the harder top layer.

Holker Farm St James unpasteurised sheep’s milk cheese DOWN TO A TEA: Previously a foodservice brand, Teaforia is re-launching this month with four blends of finely ground tea aimed at the retail market. Citrus Zen is a blend of matcha (green tea), lemon and lemograss while the caffeine-free Ginger Ninja consists of rooibos tea, orange, ginger and honey. The line-up is completed by two blends for making creamy lattes: Latika Chai and Kyo Matcha. The company behind the brand, Zacely, said taking tea in powder form ensures drinkers receive more nutrients than they would through traditional brewing methods. Each box (RRP £4) contains 12 servings. www.teaforia.co.uk

Cappuccino on the menu at UK popcorn-makers

Popcorn producers’ pursuit of new tastes shows no sign of letting up with cappuccino the latest flavour to hit the market.

Devon’s Portlebay Popcorn has laid claim to offering the UK’s first popcorn to take inspiration from the classic café beverage. Its latest popcorn, which boasts notes of “silky

caramel and a bitter hint of coffee”, comes in 75g bags (RRP from £1.70).

Hot on Portlebay’s heels is snack brand Ten Acre, which now offers seven popcorn varieties as well as a range of potato crisps.

Lucia Popperley’s Cappuccino Popcorn has joined Ten Acre’s range along with Cousin Penelope’s Strawberry & Cream Popcorn. Both come in 28g bags (RRP 69p) Meanwhile, Northern Ireland’s Pop Notch has unveiled snack bags of its salted caramel (55g), sweet & salty (23g) and marshmallow (60g) varieties, with RRPs from 85p to 99p. www.portlebaypopcorn.com www.tenacrecrisps.co.uk www.popnotch.co.uk

www.cartmelcheeses.co.uk

This raw sheep’s cheese is unusual in that it’s rind washed – I love my stinky cheeses! It’s made by Martin Gott, Nicola Robinson and Andrew and Sandy Legg on the Holker Estate near Cartmel, using the milk from Martin and Nicola’s Lacaune sheep. The Lacaune breed produces a hugely flavoursome milk that gives savoury, meaty flavours combined with a creamy rich sweetness as the cheese breaks down. I liken the cheese to a mild Stinking Bishop. I sometimes blend the rind into a custard that I make with the cheese – it adds body. I pour that on to a dish of char-grilled asparagus with fermented mushroom gel and toasted buckwheat.

Denoix moutarde violette de Brive www.denoix.com

I came across this floral-tasting mustard when I worked at Gilpin Lodge.

It’s dark purple as it’s made from grapes and violets. I use it to make a mayonnaise to accompany chicken or ham. I also put it in canapés to give them punch. For example, I make a ham hock fritter on a bed of violette mustard.

I buy it through Wellocks.

Meridian organic barley malt extract www.meridianfoods.co.uk

This natural sweetener is an extract of organic barley and organic malted barley.

We buy it from Growing with Grace farmshop, down the road from the hotel.

We put it in our bread instead of sugar – it feeds the yeast and adds body and depth.

I like the fact that it’s a fair trade product too.

Vol.16 Issue 8 · September 2015

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shelf talk what’s new Two granolas PRIMROSE’S KITCHEN www.primroseskitchen.com

The Dorset-based company has added two organic gluten-free granolas to its range of healthy

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soft drinks. Rhubarb Refresher – light pink pressed rhubarb juice sweetened with freshly pressed apple juice – comes in 75cl glass bottles (RRP £2.70) for retail and 25cl bottles for foodservice.

KARIMIX www.karimix.com

MERIDIAN FOODS

Karimix has launched three new customisable gift pack formats. Its chilli selection pack can be made up with any two of the producer’s six chilli sauces, including habanero apricot and naga chilli, while the fusion flavours pack can hold any two jars from the line-up of chutneys, relishes and curry pastes.

The threeitem Pure Heat gift pack allows customers to choose one each from Karimix’s hottest chilli sauces, chilli jams and chilli flakes.

Having developed two protein-rich snack bars – cashew and peanut – last year using its peanut butter, Meridian has come up with three more. The peanut & banana, peanut & berry and peanut & cocoa bars (40g , RRP £1.19) are all

gluten-, dairy- and soya-free, as well as suitable for vegans.

Meridian makes all of its nut butters in Denbighshire.

Distributor listing PROPER NUTTY www.propernutty.co.uk

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www.bellandloxton.co.uk

There is a touch of the exotic about Keen Nutrition’s autumn range extension. The Co Down-based nut butter specialist has launched almond chai, Brazil coconut with dark chocolate, cashew maple toasted praline and almond pecan & maple.

All of the flavours are made by hand with natural ingredients and were developed with the input of retail customers.

Bell and Loxton has used its Great Taste 2013 three-star rapeseed oil to create two flavoured oils. The

Gift packs

Snack bars www.meridianfoods.co.uk

mueslis, sprinkles and nut and seed butters. The hemp & banana variety contains a number of wholefoods as well as barleygrass powder while the courgette & cacao granola also features sunflower seeds, dates and sprouted buckwheat.

Both of these air-dried granolas come in cases of 12x300g boxes (trade £4.86, RRP £6.95 per unit).

case of 6 units for £7.70. A portion of Big J’s profits go to founder Jemal Peters’ OR? project, which mentors young offenders.

Yorkshire’s Proper Nutty has gained its first listing with a distributor. The company’s two varieties of peanut butter – Nowt but Nuts and Slightly Salted – will now be carried by Holleys

Fine Foods. Both butters, which come in trays of 6x280g jars (RRP £3.29 each), are made without palm oil or added sugar and have a naturally low GI.

wholesome brownie mix, Glorious white chocolate & cranberry muffin mix and the Gorgeous granola energy bar mix. Its most recent launch – Fabulous gingerbread biscuit mix – will also sport the new design, which features a photo of the end product.

New name FLOWER & WHITE www.flowerandwhite.co.uk

The company behind Merangz has rebranded as Flower & White. As well as its well-known meringue range, the Shrewsbury-based producer’s Tweeners cakes and liquid egg yolk product Eggz will also sit under the new umbrella

name. Formerly known as The Little Round Cake Co, the business said the new name better reflected its stable of products.

Two tortillas TYRRELLS www.tyrrellscrisps.co.uk

The premium crisp brand has continued its expansion into other snack foods with its new Emporium range. The first products to be unveiled under this title are two hexagonal tortilla chip varieties: chilli with chopped jalapeño and sour cream with poppy seeds. Both flavours come in 150g sharing bags (RRP £2.19).

Hot sauces garlic and basil varieties come in 250ml food grade aluminium bottles. The producer recommends adding them to sauces and soups or drizzling them over salads.

Rhubarb refresher JAMES WHITE DRINKS www.jameswhite. co.uk/cornelius

James White has added to its Great Uncle Cornelius range of adult

BIG J’S / HIDER FOODS

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www.bigjskitchen.com www.hiderfoods.co.uk

COOKIE CRUMBLES

Distributor Hider is now carrying a range of sauces and glazes, all made with Scotch Bonnet chillies, from London start-up Big J’s. Sweet Street BBQ sauce, Berzerk Jerk sauce, and Dip N Glaze in cherry and peach & apricot flavours all come in cases of 6 for £11.10 while Bangin’ hot pepper sauce is supplied in a

Baking mix specialist Cookie Crumbles has unveiled new shelfready packaging across its range, which includes the Awesome

www.cookiecrumbles.co.uk

Vol.16 Issue 8 · September 2015

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shelf talk

If B is for Bermondsey...

For nine years Simon Lyons watched Bermondsey Street grow steadily more foodie before opening his stunning B-Street Deli. Now he’s ready to explore the rest of the A-Z.

Deli of the Month

If you can get the right location, with the right ❛footfall, with the right rent, and a great formula, there’s no reason [another deli] shouldn’t work. ❜

INTERVIEW BY MICK WHITWORTH

84

September 2015 · Vol.16 Issue 8

All images: Isabelle Plasschaert

I

t’s four years now since GQ magazine called it “the coolest road in the capital”, and Bermondsey Street – home of Simon Lyons’ B-Street Deli – remains firmly at the George Ezra end of cool, not the George Osborne.

Dropped by my cab outside the Riviera Style Café – a pop-up at the Fashion & Textile Museum, across the street from the deli, where I’m due to meet Lyons when his lunchtime rush is over – I duly feel a wave of trendiness wash over me.

I’m still soaking it in when a broadly smiling, bearded figure bounds across the road towards me, arm outstretched for a handshake.

We’ve never met, but I’m rather obviously hanging on to a suitcase, notebook, camera and tripod and, with shirt coming untucked, look every bit the country numpty just arrived by train in the big city.

Despite Lyons’ warm welcome, I only fully relax about half way through a long, iced glass of Jensen’s Bermondsey Gin (and Fevertree tonic), distilled a few minutes walk away in a converted railway arch under the lines leading into London Bridge station.

Bermondsey Street is also just minutes from Maltby Street, where more railway arches now house a clutch of artisan producers and wholesalers (St John Bakery, Swiss cheese importer Käse Swiss, the London Honey Company...) and where the weekend market has become a gastro hotspot. Borough Market – described by the esteemed GQ as “the epicentre of European foodie culture” – is similarly just a short stroll away.

So there’s a whole community in this patch of south-east London that is thoroughly spoiled for artisan food and drink – except for one thing, says Lyons: “Borough and Maltby Street Market are not open seven days a week. I am.

“We’re here from 6.30am to 11.30am – hence the bags under my eyes! We gear everything up for lunchtime, when we’re queued out of the door, then the second shift comes in at 3pm and we get ready for the evening, when we dim the lights and put on some lovely music.”

B-Street Deli is, it should be said, very much more an eatery than a retail store. But with only A1 planning consent, there’s no cooking on site, and much of the food sold – from the morning pastries and granola to the evening cheese, charcuterie and antipasti platters – can be bought both to eat in or to take home.

And it’s very good stuff, with Lyons and his team making full use of the exceptional suppliers on their doorstep.

A prime example is South London charcuterie maker Adrienne Treeby who, trading as Crown & Queue, produces cured meats using not just ‘heritage’ pork but indigenous herbs, craft beers and other British ingredients.

Sourdough loaves come from Borough Market-based Bread Ahead, coffee from Volcano – an “amazing little one-roaster producer” – in West Norwood and Pasteis de Nata (Portuguese custard tarts) from Galeta, an independent

London bakery that also supplies Fortnums, Selfridges and The Natural Kitchen.

A 24-month-aged Parma ham, made by Casa Graziano in Tizzano Val Parma, gets to B-Street Deli via specialist importer The Ham & Cheese Co in Spa Terminus, a little further down the railway line from Maltby Street.

Wine has been a big part of the business from day one, both for drinking in and taking away, and comes from independent merchants including Bancroft Wines and Knotted Vine.

“All our wines are sold retail too,” says Lyons. “You can come and buy a bottle of Cristal Champagne or organic prosecco, and we just put a small mark-up on it if you drink in.”

While B-Street Deli’s few product failures have mainly been at the costly, caviar end of the market, wine & spirits seem to work at all levels. “It’s more the high-end goods that haven’t worked,” Lyons

notes, “but then we’ll get someone who’ll come in to buy Cristal and sit drinking it all night.”

We all know that most successful urban delis have, space permitting, shifted a proportion of their trade towards foodservice, to lift footfall and improve margins. If I tell you that B-Street Deli – which has just 550 sq ft of front-of-house space, fewer than 20 covers indoors and no products on conventional display shelves on the customers’ side of the counter – has turned over £17,000 a week at peak, you can understand why I see this as a model worth examining.

There is, after all, no shortage of supermarket competition, including a Tesco concept score near London Bridge that – according to Lyons’ general manager, Yvonne Williamson, is inevitably going to pick up much of the passing grocery trade in the area. “The large supermarkets are all going down the ‘deli-esque’ route – and they’re doing it cheaper,” she says.

products, promotions & people

The entrepreneurial Simon Lyons (pictured above, and left with Yvonne Williamson) has big ambitions for the B-Street format

OCKS ELI MUST-ST

“The Tesco at the top B-STREET D ondsey er ves Berm England Pres of the road has a massive m bramble ja round table with all the e& le Champagn sourdoughs on it, and Jam & Tipp jam when it’s full it looks like strawberry Belshazzar’s Feast.” ee ff Volcano co Williamson joined Lyons y’s cheddar Montgomer in 2014, not long after he opened B-Street Deli, ux ughs Brie de Mea after a year as department white sourdo brown and ad he A ad re B manager for fresh food at brownie lt & caramel Selfridges in Oxford Street.

Galeta sea sa She also has several years’ Velvet cake Galeta Red retail experience with Harvey Scotch eggs The Finest Fayre Nichols and worked in the ecco (from Organic pros rough-and-tumble world of ) Knotted Vine recruitment before that. e (The Fresh ng ra Where Lyons is Antipasti Olive Co) flamboyant, driven and esh ives (The Fr entrepreneurial, Williamson Nocellara ol ) brings some of the harder Olive Co ocolate management skills, as well as ons fresh ch Mannabonb that blue-chip retail background lami a – Jesus sa Pierre Oteiz ) – and a handy knowledge of Co Cheese (The Ham & Selfridges’ supplier base. They he rma ham (T Pa seem a good combination.

24-month o an zi ra G Casa “I came in as GM to se Co) Ham & Chee introduce new products, and also

more on the management side, doing staff development, training, giving people clear objectives they can work to,” Williamson tells me, while the ever-hospitable Lyons (his parents were hoteliers) is fixing me another G&T. “Retail is tough – I know that from Selfridges and from hearing about [its sister company] Fortnums,” she says. “At Christmas, everything is available online – where there are no crowds to deal with.”

That’s one reason why trying to succeed with just a traditional deli offer is “dicey”, she tells me, and Lyons confirms that B-Street Deli has shifted closer to

foodservice than he first envisaged, despite his intimate knowledge of the area.

“I’ve been on this site for 11 years. It was my flower shop originally – I fell into floristry when I first came to London – and I was one of the first retailers in the street before it turned into a real foodie place.”

He still has his Igloo Flowers business, which today includes an outlet in The Shard and has a contract to supply the landmark building’s Shangri La hotel. But when he was operating his original flower shop in Bermondsey Street he saw a gap developing for that seven-days-a-week food offer that Borough and Maltby Street were not filling.

So, two years ago, he spent £80,000 converting the florists into B-Street Deli, combining his own design flair – particularly his love of wood, which comes across in Isabelle Plasschaert’s images of the shop in these pages – with those of Vol.16 Issue 8 · September 2015

85

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September 2015 · Vol.16 Issue 8

Visit www.innavisions.com or call us for a brochure TEL: 01886 832283 EMAIL: nick.wild@innavisions.com

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Sugar & dairy Standard & ingredients bespoke dairy blends Starches & sweeteners Emulsifiers & stabilisers Fats & oils Tel: (01454) 411446 sales@garrettingredients.co.uk www.garrettingredients.co.uk

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t )JHI WPMVNF QSJOUFE MBCFMT VQUP DPMPVST In addition with in-house design and plate making we can offer unrivalled service and response to meet your needs Unit C McKenzie Industrial Park Birdhall Lane, Stockport SK3 0XX TEL : +44 (0)161 428 1617 FAX : +44 (0)161 428 1603 www.windmilltapes.co.uk

shelf talk an interior designer friend.

The result is a truly beautiful blend of Continental deli and bistro with more than a hint of stage set about it. At first glance there appears to be virtually no retail deli here at all, but that’s because much of the packaged product is either on shelves behind the servery, on top of the deli cabinets or even inside them. Many of the retail sales come from counter staff upselling to lunch or evening customers who have asked about the fabulous ham or cheese in their platters or sandwiches.

Williamson admits it took her a while to adjust to this different approach to retailing, which is partly driven by space. “When I first came in I said to Simon, ‘Let’s put shelves across the back.’ I came at it from a retailer’s perspective and was thinking about shelving and merchandising.”

But she adds: “I think if Simon had room we would definitely do more with the retail element.”

And more space could be on the cards, as Lyons is definitely on the look-out for a second site and doesn’t rule out a further roll-out of the B-Street concept. In particular, he wants to get away from the restrictions of that A1 planning status and start offering “a mix of Spanish, Italian and French signature dishes – keeping it simple, but really excellent quality and value”.

But what about the retail side?

Given the way many delis are struggling, would he open another outlet with a significant retail element? “One million percent, I would. If you can get the right location, with the right footfall, with the right rent, and a great formula, there’s no reason why it shouldn’t work.”

He also wants to build on an outside catering business that currently accounts for 15% of turnover – he’s on the preferred caterers list for The Shard – but is limited to sandwiches, platters and salads because of space.

(He is also, it transpires, running the Riviera Style pop-up café where we met, and will be turning it into a Mexican-themed café next Spring.)

He adds: “I’ve got a big 1,800 sq ft unit at Elephant & Castle, and my next step is to transform that into professional outside catering unit, where I can do a lot more prepping.”

With fingers in so many pies already, there’s no reason to doubt Lyons will be rolling out the B-Street Deli brand in the not too distant future. But there’s one obvious question: how will the B-Street name work outside the Bermondsey Street location?

“I’ve been thinking about that,” he says. “As long as the branding is strong enough, it will just be the letter that’s different. So if it’s in Denver Street, it will be the D-Street Deli. I can do the whole alphabet!” www.bstreetdeli.co.uk

products, promotions & people

So much care has gone into the design that in parts the store looks like a stage set. Yvonne Williamson (above) says she had to change her 'shelving and merchandising' mindset when she joined.

Vol.16 Issue 8 · September 2015

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September 2015 · Vol.16 Issue 8

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