FFD September 2017

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September 2017 Volume 18 Issue 8 www.gff.co.uk

Millennials

An deli ready-to-eat Independent online luxury hybrid foodservice Future cashless ? flexitarian grab-and-go

store-within-a-store

experience

destination

farm shop

curated

Dean & Deluca, Fortnum & Mason, Sourced Market and more have their say on what’s next for fine food retailing

ALSO INSIDE Show preview: Speciality & Fine Food Fair Chocolate round-up Making Idiazabal

The natural choice for cheese

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September 2017 | Vol.18 Issue 8

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CONTENTS We’re pretty confident on what we do with foodservice and chefs but retail is the next frontier

37

Cannon & Cannon’s founder discusses the distributor’s latest lines 5

THE BIG PICTURE

7

NEWS

SPECIALITY & FINE FOOD FAIR 2017

16 ANALYSIS What’s the future of retailing?

39

28 OPINION Scott Winston on visiting trade shows, Editor’s Choice

Find out what’s on and who’s exhibiting in our preview of the biggest show of the year

31 CHEESEWIRE Harvey & Brockless’s dairy move, matching Savour, Idiazabal production

If everyone in Penrith switched £5 of their weekly spend to local businesses it would give a £3.2m boost to the economy here DELI OF THE MONTH

94 EDITORIAL

Editorial director: Mick Whitworth Editor: Michael Lane

Contributors: Nick Baines, Clare Hargreaves, Patrick McGuigan, Lynda Searby

Assistant editor: Lauren Phillips Reporter: Andrew Don

Art director: Mark Windsor Editorial production: Richard Charnley

J&J Graham GENERAL ENQUIRIES

Tel: +44 (0) 1747 825200

Fax: +44 (0) 1747 824065 editorial@gff.co.uk

ADVERTISING

advertise@gff.co.uk

Sales director: Sally Coley

Sales manager: Ruth Debnam

Sales executives: Becky Stacey, Maria Burnett

Printed by: Blackmore, Dorset ADDRESS Guild House, 23b Kingsmead Business Park Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom

72 CATEGORY FOCUS Chocolate & confectionery 77 LUNCH! PREVIEW Reasons to visit the show 79 ARTISAN PRODUCERS Meet the final four from this year’s Seed Fund Academy 85 SHELF TALK Womersley jam, chef Adam Banks, coconut bacon 99 GUILD OF FINE FOOD NEWS

Published by The Guild of Fine Food Ltd www.gff.co.uk

© The Guild of Fine Food Ltd 2017. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher.

Turn to page 99 for news from the Guild

Vol.18 Issue 8 | September 2017

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THE BIG PICTURE

Touch of brass At Penrith’s J&J Graham, our Deli of the Month, they don’t just like to blow their own trumpet – they love to promote the whole of the Cumbrian town as a great stop-off for the 14m-plus tourists who visit the Lake District each year. That includes welcoming buskers like sousaphone ace Mike Harrison (pictured) and his banjoplaying brother Gibby (aka The Ragtime Rascals) to play outside the shop. “They’re here most Wednesdays when the weather warms up,” says deli owner Alan Reading, “and I’ll get them in by request if there’s an event going on in the town.” Photograph: Mick Whitworth

Vol.18 Issue 8 | September 2017

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September 2017 | Vol.18 Issue 8

NEWS

Employers could see flood of claims as tribunal charges are scrapped By Andrew Don

Independent retailers should prepare for an increase in unfair dismissal cases and other employment-related claims, after the Supreme Court scrapped the charges for bringing cases to tribunal. The Supreme Court said charges – up to £1,200 – introduced four years ago for Employment Tribunal claimants were in breach of European law, UK law and the Magna Carta. Katee Dias, a senior solicitor in the employment team at City of London law firm Goodman Derrick, said employers should perhaps brace themselves for an increase in the volume of claims and advised that they considered their employment practices carefully. She said there had been suggestions that the usual time limits for bringing claims should be extended so that those who were deterred from pursuing

Tribunals: the facts and figures • Fees for claimants were as high as

£1,200

before abolition but the process will

now be free • Unfair dismissal claims fell 74% after fees were introduced • Working time Directive claims fell 92% • There are as many as 20 different reasons a claim can be taken to tribunal legal action during the period when fees were imposed could bring those historic claims. Stefano Cuomo, managing director of Kent business Macknade Fine Foods, which employs 70-80 people, said it was important for retailers to have “due process in place if people aren’t delivering on expectations within the workplace”. He added: “As a result,

hopefully you diminish the possibility of claims coming against you because if someone isn’t productive there’s a clear and straightforward structure to deal with it.” Steve Gow, co-owner at Deeside Deli & Garden shop in Ballater, Aberdeenshire, told FFD the ruling is reasonable because it is fairer for employees. “I’m sure most owners wouldn’t agree with me,”

IN BRIEF

he said. “I could see the risk of someone with a grudge taking out a case vexatiously. Obviously it can happen. I would have thought most of these things can be avoided.” Another employment solicitor, Danielle Ayres, at Gorvins Solicitors, said she had known many vulnerable people who had not pursued claims because they could not afford the fees. “Hopefully a fair system will be established whereby access to justice is balanced by employers’ rights not to face a barrage of hopeless claims,” she said. In its ruling on Employment Tribunals at the end of July, the Supreme Court said charges prevented access to justice because they were not reasonably affordable for employees on low-tomiddle incomes. It also said that disadvantaged women were particularly affected because of the higher fees charged for sex discrimination claims.

Cheese is the number one snack choice for fridge raiders in the UK, according to a survey of homeowners by AppliancesDirect. co.uk. Cold meats came in second, followed by chocolate. Bristol’s Arch House Deli has closed, with its owners citing family illness for their sale of the Clifton premises, which will open as a café later in the year. The business will continue to supply cheese wedding cakes and run cheese and wine events under the Arch House Deli name. The British Retail Consortium reported that UK retail footfall in July 2017 fell by 1.1%, compared to the previous year. High streets (-2.1%) and shopping centres (-1.3%) showed a decline but retail parks (1.7%) did see growth.

Northern grocery store Booths quells “speculation” on financial problems Upmarket grocery chain Booths has played down national media reports that its banks have called in accountants to review its finances after a lossmaking period. Often referred to as “the Waitrose of the North”, the retailer condemned speculation from unnamed sources in the press about the health of the business and it is understood the group has not breached, or come near to breaching, its banking covenants. Edwin Booth, executive chairman and chief executive, said Booths was a resilient 170-year-old family-owned retailer with strong brand loyalty and leadership. “These are turbulent times for the retail industry, which is rife with conjecture and speculation,” he said.

Booths remains ‘resilient’, its chief executive insists

Booths has found itself, in common with other grocery industry players, squeezed by the phenomenal growth of German discounters Aldi and Lidl and an increasingly priceconscious consumer. The chain, which has 28 stores, also suffered damage to several outlets during Storm Desmond

two years ago and its latest accounts showed a £6.3m annual loss. Edwin Booth said the business had an effective plan and team in place to ensure it remained “a much-loved retailer” for its customers in the North. “We’re focusing on delivering the best service, products and value to our customers,” he added.

Snowdonia has new look for Black Bomber and company Snowdonia Cheese Company has revamped the labels that appear on its range of waxed cheeses, including the ever-popular Black Bomber cheddar. The gold, black and red labels – which feature

an illustration of Wales’ highest peak and the familiar red dragon – will all be on show at the Speciality & Fine Food Fair (stand 1730E). snowdoniacheese.co.uk Turn to page 39 for a full preview of S&FFF Vol.18 Issue 8 | September 2017

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NEWS

Concerns grow for small businesses as FSA publishes food safety proposals By Andrew Don

Thousands of independent food businesses could be forced to close due to the costs and administrative burdens of a new food hygiene regime that will be phased in by 2020, a food safety expert has warned. The measures in the Food Standards Agency’s (FSA) recently published Regulating our Future document include the introduction of paid-for inspections carried out by private companies and the end of a one-size-fits-all approach to assessments. According to food safety lobbyist Food Solutions, some of the proposals favour the multiples and large manufacturers with head office processes over smaller operations with less cash and technical expertise. Food Solutions director Bob Salmon told FFD that potentially thousands of small businesses could close rather than face the extra costs and burden.

Regulating our Future outlines measures including paid-for private inspections, which could be more frequent for smaller companies

Salmon said food businesses had effectively already paid for food inspections through their business rates. He is also concerned about the costs of an “enhanced registration” scheme and eventually a planned Permit to Trade scheme that might require regular renewal. Nina Purcell, the FSA director leading the Regulating our Future campaign, told FFD the FSA had not yet started to work on the detail of costs in the new system.

Illegal farm shop extension leads to suspended sentence The High Court has handed down a suspended prison sentence to the boss of a diversified Reading farm shop and café for contempt of court, following a planning row that escalated over five years. Wokingham Borough Council claimed in 2012 that Rob Scott, owner of Hare Hatch Sheeplands, had breached the Green Belt when he unlawfully extended a play area and café. Scott had permission to operate as a farm shop, café and plant nursery but he also hosted seven other businesses on the site, which he was not permitted to do. The business failed to comply with a council 8

enforcement notice resulting in legal action. Scott appealed but the High Court granted an injunction against him. Scott then failed to comply with all the terms of the injunction within the prescribed deadline. He admitted contempt of court earlier this summer and Judge Nicholas Lavender QC handed down a two-month sentence suspended for two years. Scott and Gordon Parry of Garden Trends, one of the unauthorised businesses on the site, had to pay costs of nearly £20,000. Scott said he could now look forward to revitalising the business by working closely with the council “in a spirit of co-operation”.

September 2017 | Vol.18 Issue 8

“What we do know is that businesses should meet the costs of regulation, but the costs should be no more than they need to be and be proportionate to the type of business.” Purcell said the FSA recognised many small firms required support to help them comply with food law, particularly at start up, and it intended to ensure they could access this support “easily and consistently”. “Our regulatory reform programme recognises that businesses come in

many different shapes and sizes,” she said. “Our aim is to design a tailored and proportionate system of regulation that reflects relative risk, reinforces accountability and delivers more for public health.” Among the proposals drawn up by the FSA are a “risk-management framework” that will determine the nature, frequency and depth of inspections and controls. This is another measure that Food Solutions says will punish smaller businesses. All traders will have to comply with “enhanced registration” of their business before setting up shop and everyone will ultimately be required to have a Permit to Trade before they start producing, selling or serving food, pending legislation. Enforcers could also make use of fixed penalty notices to incentivise “the right behaviour” among food business owners.

FARMA appoints Leon as new managing agent The National Farmers Retail & Markets Association (FARMA) has appointed a new managing agent to take over from Savills associate Michael Mack. The new agent is David Leon, who owns marketing and PR consultancy Partners Leisure, which also manages the National Farm Attractions Network and The Maize Maze Association. FARMA chair Milly Stokes said the association appointed Savills three years ago and the contract ended in March. She added that FARMA had discussed with Savills about continuing the arrangement before deciding instead to appoint Leon to the day-to-day role of managing agent. “David will work directly with the board of directors to deliver the vision,”

David Leon is now FARMA managing agent

said Stokes. “The team at Partners Leisure are hugely experienced in running and promoting similar organisations and we look forward to working with them.” Farm retailing was constantly changing to meet customer expectations and FARMA as an organisation was changing and adapting “to meet the needs of today’s marketplace”, she added.

IN BRIEF Leading think-tank Policy Exchange has talked up “the once-ina-generation” chance to deliver cheaper food to consumers after Brexit. A new report, Farming Tomorrow, says that the Common Agricultural Policy has reduced agricultural productivity by lessening competition, supporting inefficient farms and increasing costs for consumers. A gift from the Grana Padano consortium went down a bomb on prime minister Theresa May’s summer holiday. According to national newspaper reports, she never got to taste the 40lb, £250 wheel of the Italian cheese sent to her Lake Garda hotel because security guards confiscated it, fearing it might be an explosive device. Wholesaler North Star Coffee Roasters has joined the retail market after opening its first coffee shop and general store next to the company’s on-site roastery and Coffee Academy at Leeds Dock. Highfield Qualifications has created a course to help foodservice staff working behind deli counters and cafés comply with allergen legislation from the Food Standards Agency. The Level 2 Award in Food Allergen and Control in Catering aims to give employees knowledge of ingredients and allergies at all stages of food purchase and production. Sussex wine is the latest regional product to apply for Protected Designation of Origin (PDO) status from the EU.

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NEWS

Becketts’ traveller troubles provide cautionary tale for all farm shops By Andrew Don

Farm shops need to familiarise themselves with the law of trespass in case travellers encamp on their land, legal experts have warned. The advice comes after several caravans pitched up in the car park at Birmingham’s Becketts Farm Shop during the height of the summer. Johanne Spittle, director and head of agriculture and landed estates at legal firm Lupton Fawcett, said it was not uncommon for landowners to experience trespassers on their land. She stressed the importance of an up-todate plan of owned land and copies of title deeds or land registry documents. Spittle also advised fencing off ditches, laying boulders and rubble to prevent access and to lock gates where possible, but owners must ensure nothing erected could cause injury.

Last month, it cost Becketts £495 to legally evict encroaching travellers from its site in Wythall just off junction 3 of the M42. Before doing so, it positioned farm vehicles at the entrance of the car park to stop any more unwanted caravans. Retail director Ian Comer said: “Where we are, with the road network we’ve got around us, we are plagued by them.” Comer told the travellers he understood he had to get an injunction to remove

Becketts Farm has a large site which is vulnerable to trespassers

Food helping community shops to survive across UK Local food is a key to the survival of community shops across the UK, according to a new report from the Plunkett Foundation. The report, Community Shops, found that such businesses were prospering in most cases where privately owned outlets had failed – and had a 95% survival rate of more than two years. Plunkett Foundation found that 95% of community shops stocked local food, 48% offered home delivery and 43% had some form of café. Selling local food was said to help with engaging the local community, promoting the local economy and benefiting the environment through

them but they could not use the shop, the restaurant or the toilets. “Thirty minutes later, they were trying to get in,” he said. “I had to post people on the door to kick them out but they probably know the law better than I do.” Becketts is only closed six hours a day, Comer said, so he could not turn the site into “Fort Knox” because some staff came into work at 4am and a golf-driving range on the site is open until 10pm.

lower food miles. The report states that community shops created 1,114 paid jobs and 9,605 volunteer positions and generated a combined turnover of £54m. It also found that more than 1,400 remote rural communities across the UK rely on just 348 community-owned shops for their food and other services. The report said the rate of new community shops opening had slowed, which most likely reflected the increased difficulty community groups experience in accessing grants and securing property as well as the projects’ increased complexity. plunkett.co.uk

Fipronil egg hunt is still on

If trespassers do make it onto a site, Johanne Spittle said owners should contact police and ask them to exercise their discretion under Section 61 of the Criminal Justice & Public Order Act 1995, which also gives councils powers to remove trespassers. She said police were more likely to exercise their power if trespassers used threatening behaviour or caused damage. “If the police refuse to intervene, ask for an explanation,” she added. “However, at this point you should ask your solicitor to proceed and apply to the court for an injunction forcing the trespassers to leave”. She warned that, although some farm shops might have signs such as ‘no walkers with muddy boots’ and ‘no backpacks’, any signs that could be viewed as excluding people on the basis of race would be unlawful under the Equality Act 2010.

Farm shop bares all for charity

Farm shops and delis that do not use British Lion eggs in their foodservice operations could be at risk of selling products contaminated with toxic insecticide Fipronil. A Food Standards Agency spokesman told FFD that although traceability tests to date had determined supermarkets were the only recipients of affected eggs, he could not guarantee they had not reached other suppliers. The insecticide is banned from use in the production of food for humans but 700,000 from Dutch farms had reached the UK, the Food Standards Agency (FSA) said – a huge upswing on its earlier announcement that only 21,000 had been imported. The FSA said it was “very unlikely” the contaminated eggs posed a risk to public health.

Staff from Millers farm shop in Kilmington, Devon, showed off their close-tonature credentials when they posed naked for a charity calendar. The retailer is raising funds for The Project, a charity that helps 12 to 24 year olds with mental health and wellbeing and supports the parents and carers of young people suffering mental distress. millersfarmshop.com

Vol.18 Issue 8 | September 2017

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NEWS

Convenience hybrid powers into regenerated Battersea site

IN BRIEF The organic market has continued to grow in the first half of 2017, according to the latest figures from the Soil Association. It said a 4.1% increase in sales (in the 52 weeks to 1st July 2017) was driven significantly by increased consumer interest in nutrition and traceability.

By Andrew Don

Speciality food and convenience retailing have converged in a new 6,500 sq ft shop that has opened in the £9bn regenerated Battersea Power Station, in south-west London. The Battersea General Store, owned by Raj Bathia, is a hybrid of a Nisa-serviced convenience store and a high-quality speciality food retailer and delicatessen. Bathia, who also owns the smaller 2,000 sq ft The Marketplace Store at nearby Chelsea Bridge, called the format a “global local store” that combined everyday convenience with speciality food. Nisa supplies just over a third of the goods but the remainder is sourced locally and from around the globe. “I offer a merging of convenience items,” said Bathia. “I have normal everyday cheeses such as President or Leerdammer and speciality cheeses flown in from France, and we offer

The 6,500 sq ft Battersea General Store combines convenience goods from Nisa with speciality food

them side by side.” The convenience and speciality items are merchandised on different shelves; the latter also feature information cards. Local sources include New Covent Garden Market and several microbreweries. “We bring products in from small factories in Italy – from crackers to biscuits – and we have a crisp producer in Spain that does amazing olive oil crisps,” said Bathia. “We have up to 75 suppliers and 10-15 different

orders that have to be done on a daily basis.” Bathia’s other store is a mini version of the Battersea model and he would like to open more, although not for expansion’s sake. “I’m not interested in a chain of 10 stores,” he said. “We would rather take the right opportunity at the right time. We are not in a rush to multiply. That’s not what we’re about. “You’ve got to get to know the customers, see how they react, tweak it, put

your heart and soul into it. That creates a business.” Bathia said both convenience and speciality food retailing were becoming more sophisticated. “There are so many new artisan producers, microbreweries and small cheesemakers that have emerged and there’s a big trend towards that now which is forcing retailers to accept and understand that demand and fulfil it.” thebatterseageneralstore. co.uk

Scotland’s economy secretary Keith Brown has written to the UK government to demand current EU Protected Geographical Indication status for Scotch Whisky is enshrined in UK law after Brexit. It is feared that US businesses could dilute the market if the use of the name is less regulated. Italian has overtaken Chinese as the UK’s favourite food, according to a study from business intelligence researcher Future Thinking.

Scarlett & Mustard co-founder passes away The speciality food trade is mourning the loss of a “huge character” after the passing of Scarlett & Mustard co-founder Julian Pollard. Speaking to the East Anglian Daily Times, business partner and wife Sandy Ruddock paid tribute to Pollard, who died of a heart attack while on a family holiday in France, aged 57. Pollard and Ruddock set up Scarlett & Mustard five-and-a-half years ago, launching the business with two dressings inspired by Ruddock’s family and made at her kitchen table in Suffolk. The pair went on to achieve 450 stockists for their sweet and savoury condiments and dressings, including Fortnum & Mason,

Start-up Provenance tackles traceability with tech Pollard with wife and cofounder Sandy Ruddock

Partridges, Selfridges, Booths and Harrods. Ruddock announced on behalf of the company that Pollard, affectionately known as “Big Bear” and “Col. Mustard”, died on 20th July. She described him as “a huge character in every way, a bon viveur, passionate foodie, rugby player and an excellent shot” who touched the lives of many people and would be sorely missed.

British tech start-up Provenance has joined those vying to get the food industry to improve “integrity and transparency” to their supply chains. The company said blockchain-backed software gathers product information, including proven claims, and tracks product journeys in a way that is “secure, trustworthy and accessible”. Every product can gain a digital passport enabling shoppers to trust the claims

on the label, and discover the journey of people, places and materials behind it. Provenance has raised £650,000 from strategic investors to enable a market launch in the UK and beyond. The fundraising comes hard on the heels of an international pilot tracking tuna through South East Asian supply chains and a pilot to track fresh produce with The Co-operative Group from origin to supermarket.

Provenance will use its funding to launch what it says is a new standard for consumer trust in the food sector and aims to bring transparency to more than a thousand food and drink businesses by 2025. Jessi Baker, chief executive of Provenance, said: “This funding will help us develop our tools to meet the business need for more trustworthy supply chains whilst empowering shoppers to make a positive impact.” provenance.org Vol.18 Issue 8 | September 2017

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NEWS

Insects and grow-your-own are part of Amazon’s food future

IN BRIEF Farm shop organisation FARMA has welcomed Morrisons’ announcement that it will never use fake farm brands in its stores. It said that it hoped increased pressure from consumers would help “stamp out this confusing practice� across the supermarket sector.

By Andrew Don

Personalised diets linked to DNA, insects and grow-your-own are among the forthcoming trends that futurologists have predicted will “redefine� food shopping. Shop the Future, a report commissioned by online retail giant Amazon from futurologists Anne Lise Kjaer and William Higham, reveals a host of unusual products that could soon become the norm. Amazon has used the report to create an online “Shop of the Future�, which anticipates insects becoming an ordinary part of people’s diets both as snacks and in ready-meals. The shop sells 1,500-insect packs of Mixed Critters, from Crunchy Critters. Other lines include BBQ Bamboo Worms and Wild Black Ants, while another producer, Jimini’s, is supplying smoked onion & bbq crickets, sesame & cumin mealworms and sweet

mango crickets. William Higham sees insects taking centre stage, including in ready-meals, ushering in new specially developed cutlery designed to help people eat them. The report also predicts a new breed of forwardthinking, independent consumers, who will devote more time to producing their own products at home with the help of the latest technology.

What and how people consume food will change as the public learns more about what they are putting in their bodies and the impact food has on the world around them. Anne Lise Kjaer predicts food shopping will be based on “personalised diets�. These could be through food plans and meal subscriptions based on blood samples or “nutrigenomics�, where a smart app tells an individual

what food to eat based on their DNA sequence. The report also highlights “at-home hydroponic farms� that will enable people to grow a vast array of fruit and vegetables. “There is growing status in being able to craft and make your own products,� said Kjaer. “This trend is accelerated by services like Instagram where we can proudly show off our skills and creations.�

More than 90% of people support the introduction of a plastic-free aisle in food shops, according to a survey by Populus of 2,000 people for campaign group A Plastic Planet. More than 80% had concerns about how much plastic packaging was thrown away. Camden Town Brewery has opened a ÂŁ30m, 50,000 sq ft brewery in (QĆ“HOG QRUWK /RQGRQ Owned by AB InBev, the brewer now has the capacity to produce 400,000hl annually.

Warkwickshire farm shop is back in business after arson attack A Warwickshire farm shop that was razed to the ground by an arson attack in 2016 has reopened with completely revamped premises. Malt Kiln Farm Shop FR RZQHU &KULV /HD WROG FFD last year how he watched his life’s work JRLQJ XS LQ ŴDPHV causing an estimated £2m of damage. /HD DQG KLV EURWKHUV rebuilt the Stretton-underFosse shop from scratch after applying for planning permission. Thanks to a business interruption insurance policy, they were able to set up a temporary stall in an agricultural building at the end of the car park just ƓYH ZHHNV DIWHU WKH ƓUH /HD ZDUQHG DOO IDUP shop owners to ensure they renew their insurance 14

Risen from the ashes: Malt Kiln Farm Shop

regularly, read the small print, get business interruption cover and not to necessarily go for the cheapest policy. Fourteen months after the catastrophic blaze, police have failed to catch the culprits. /HD KDV OHDVHG RXW WKH

September 2017 | Vol.18 Issue 8

cafĂŠ space, which used to be operated in-house. “The shop is the same footprint but it’s all a single open space,â€? he said. “The old one evolved over a number of years so we had added bits to the side.â€? maltkilnfarmshop.co.uk

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FOLLOW US @FROBISHERS Vol.18 Issue 8 | September 2017

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ANALYSIS

Forward thinking With so much political and economic uncertainty, the FFD team thought it was time to gauge the industry’s opinion on what the future holds for fine food retailing – and it’s not all doom and gloom. Interviews by Mick Whitworth, Michael Lane, Lauren Phillips and Andrew Don

John Barton, Dean & Deluca UK

“Can you imagine a site that was a real showcase for the store? Where you click on a product and a chef comes to life saying ‘I see you’re looking at this...?”

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September 2017 | Vol.18 Issue 8

The first premium food retailer to recreate its shopping experience online will “revolutionise” online sales, according to the UK head of international deli brand Dean & Deluca. As the US-headquartered chain prepares to open its first store in the UK, John Barton tells FFD internet shopping was one of three earthquakes to hit food retailing in the past century. He says: “In the 1920s [in Memphis, Tennessee] Piggly Wiggly let people self-serve for the first time. In the 1960s we saw the first hypermarkets. Now the biggest revolution is online.” Dean & Deluca enjoys substantial online sales in the US but Barton said no luxury brand has yet matched its virtual experience to the physical reality. “Can you imagine a site that was a real showcase for the store? Where

you click on a product and a chef comes to life saying ‘I see you’re looking at this...?” “I’ve never yet seen anyone do a real virtual tour of the store.” Born 40 years ago in New York’s SoHo, Dean & Deluca is now Thai-owned and has 59 units worldwide. It aims to have its London pilot store open in the next couple of months, in Mayfair‘s Mount Street. With 3,000 sq ft of retail floorspace and a basement wine cellar and event space, it will be one of the chain‘s smaller outlets, listing a “curated” range of 2,000 products compared with 7,500 in SoHo. The focus will be less on store format than educating and engaging customers through well-informed staff. “It’s really hard to be exclusive,” Barton says. “I’d still sell something you could get in Waitrose if it met out criteria. But I’d like to think we’ll bring

it to life. Giorgio Deluca built this brand on education.” Many of the chain’s international sites include restaurants or “eat-over” deli counters and it aims to drive instore dining revenues further. “That’s a reaction to changing shopping habits,” Barton says. “We’re spending much more time eating out and dwelling in locations rather than grab-andgo, and that trend will only get stronger.” He adds: “Waitrose have just appointed a director of foodservice, so they get it. In Kings Cross they’ve got a wine bar, a juice bar and a cookery school, so they’re allowing people to dwell in the store.” In-store dining will feature in Dean & Deluca outlets planned for other UK cities but size constraints mean the first will focus on food-to-go prepared in-house. deandeluca.com

Ian Samways, Samways Fine Food Distribution There hasn’t been future for the high street deli for a long time. If you look at business rates and the margins on food, that will tell you why there are no delis on high streets – true delis that don’t have coffee shops attached. London’s like a different planet compared to the suburbs but, even there, it’s not a rosy future because margins are on the floor. Rent and rates haven’t come down at all. I’ve had three food places close since the April business rates came in.

the future of retailing

Simon Burdess, InterContinental Hotels Group Fresh meals, prepared for you in-store, are set to be a growth area for high-end retailers as shoppers and their eating habits become harder to pin down. That’s the view of Simon Burdess, currently vice-president for European restaurants and bars at InterContinental Hotels Group and shortly to join Waitrose as its first head of foodservice. Burdess – also a former Fortnum & Mason food chief – suggests that as consumers eat out more and become less adept at cooking, food-to-go will see a shift from sandwiches and salads to more main meals, including better quality and heathier options. “A lot of what department store food halls are doing currently is based around the traiteur,” he says, “and there’s a challenge, as people become less competent in the kitchen, to move from food prepared for their lunch to food for their evening meal.” Current food-to-go options for the average consumer range from Pret a Manger, with its conventional sandwich bars, to Vital Ingredients, which sells ‘tossed to order’ salads and a limited hot food range from 16 sites across London. “If you look at what Pret and Vital Ingredients are doing,” says Burdess, “it’s not too big a leap to see shops doing a wider range of foods made fresh – particularly with the rise of flexitarianism and eating healthily. A lot of people don’t know how to cook that stuff for themselves.” Burdess also warned that retailers of all sizes, but especially larger stores, would have to work harder to maintain brand loyalty in the face of growing online sales. “The tell-tale thing for me is the acquisition of Whole Foods by Amazon. Big retailers have a lot of space, but in future people will be able to buy food anywhere. The risk is that as shoppers become more promiscuous, square footage will

become less profitable.” While multiples and big-name food halls need to add in-store theatre and make the shopping experience “more dynamic and exciting”, delis too face challenges to keep shoppers visiting bricks-and-morter stores, he says. “I think it will force smaller shops to refocus their efforts and do something seriously innovative and products that are genuinely difficult to get hold of.” He also sees scope for independents to partner with department stores to create a specialist in-store food offer. “Selfridges have shown that it’s much easier to make money by leasing their space to specialists who are passionate about what they do and about doing it in the right way.” Burdess added: “It will be harder going for delis over the next 20 years, but there will always be a role for them at the vanguard of speciality retail. It won’t be the end of the deli.”

“It’s not too big a leap to see shops doing a wider range of foods made fresh – particularly with the rise of flexitarianism and eating healthily.”

Tom Newey, chief executive, Cobbs Farm Co Predicting the future of retail is a difficult game but I don’t believe the insatiable public interest in food is going to materially diminish. If anything it will grow, as we see an ever greater willingness for people to put their lifestyle and well-being at the heart of shopping decisions. For high-street deli-stores, the challenge will be less about a lack of public support than the growing pressures of business rates, highstreet rents and the lack of thought

put into town centre parking. The biggest challenge in the short to medium term is not retaining customers but recruiting, engaging and retaining staff. Those of us with a foodservice element have never faced such a dire shortage of skilled

potential employees. Couple this with a big reduction in the number of European workers wanting to come over and we’re heading towards what I consider to be the biggest challenge facing small to medium-ized businesses. Farm shops have evolved hugely in a short space of time and the majority have reacted quickly to change. The evidence isn’t just in the way their buying has evolved, but in the speed with which caférestaurants and destination-led customer facilities have been added.

“Those of us with a foodservice element to our business have never faced such a dire shortage of skilled potential employees.”

There will inevitably be casualties and some consolidation as the industry continues to evolve, but that’s never been any different in any industry. We’ve all read about Amazon’s buyout of Whole Foods Market – a company that once had strong views about the importance of the bricks and mortar store. To me, this makes it even more vital – bearing in mind the growing proportion of consumers who worry about what they put in their bodies – that we can demonstrate the authenticity to our products. Whatever the eventual mix of online and traditional, bricks-andmortar stores, I have confidence we will continue to have a place.

Vol.18 Issue 8 | September 2017

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ANALYSIS

the future of retailing

Brigette Hardy, head of food buying, Fortnum & Mason The whole shopping pattern has changed and consumers are now far less interested in the traditional weekly supermarket shop and planning meals. Around four out of 10 adults in the UK have no idea by 4pm what they are going to eat that night, and so instead they are buying repeat basics online, and when they do venture out for food it’s more spontaneous and generally for the ingredients that lift a meal and make it more ‘foodie’. They want more interesting experiences and the deli set-up satisfies this. Also, to have an interest in food and its provenance is now massively fashionable – there are so many more TV chefs and cookery programmes – so people wish to learn, experience, taste, be entertained and involved as they shop. Traditional retail experiences are still relevant, if they are kept

Richard Knight, regional director, Shopper Anonymous UK Farm shop and delis still have a part to play in the future retail market, but they need to become more aware of consumers’ changing shopping habits to survive, says Richard Knight, regional director for Dorset, Bath & Wiltshire at Shopper Anonymous. Today’s time-constrained consumers are no longer doing a weekly food shop, instead opting for daily trips to their local store for their evening meals, which supermarkets are now trying to cater to. “Before, you would have seen discounted products at the end of supermarket aisles,” Knight tells FFD, “but now they are offering meal solutions. Rather than ‘here is a product’, supermarkets are now saying ‘here are some options for what you can cook tonight. It’s everything you need and it’s all easy for you’.” For delis and farm shops to have a role in consumers’ changing shopping habits, they need to be innovative and display their products as part of a whole meal experience. “The farm shops that we work with have great, individual, highquality products with a good story,” he says. “But it’s just a one-off, ‘this is the product’. Delis and farm shops need to tie all those different products together for their customers.”

“Delis and farm shops need to tie all those different products together for their customers.” 18

September 2017 | Vol.18 Issue 8

up to date and are influenced by and respond to prevailing consumer culture. With the decline of traditional high street butchers and grocers, pop up farmers’ markets are in vogue and this has encouraged consumers to be interested in local produce. Stores need to reflect this trend, fixtures need to look strong and modern, and food needs to look abundant and fresh. The successful stores – like Fortnum’s – are those who engage with their customers, and this is down to the entertainment and education factors. At our Piccadilly flagship, our Lower Ground Floor food hall is interactive, with tastings, producers visiting to portray the passion behind food products to the customer, and plenty of storytelling. We produce a great deal in-house, like our deli counter sandwiches, our delicious scones and our salmon, which is smoked on the roof of the building –

where we also grow vegetables and herbs which make their way into our salads too. We mark these products with a proud stamp ‘Made in Piccadilly’ so that the customer can engage and learn about the food they are buying. The trend for gradually merging foodservice with the retail space has grown over the last 10 years but there are other ways of making a food offering interesting. Shops will become more interactive, entertaining and with more areas to dwell. Actual counters will become less obvious as areas become delineated and stores will showcase production as much as possible to entice the customer. We’re already seeing this as people bring the factory to the shop floor or show food prep as you would see in a high-end restaurant.

Sue Hudson, Ashburton Deli, Devon I still feel there is a market for a real speciality shop with artisan products that you can’t find elsewhere – that’s one of the key things about our shop. Looking around other delicatessens, I feel they may need to think again because quite a few just order from big brochures and you go in and it’s the same stuff on every shelf. Nobody’s made much effort, there’s masses of one thing on shelf without any real search for something really special. I think those sort of shops are probably in the majority and they may well find themselves in trouble.

Malcolm Crease, co-owner, James Patrick Delicatessen, East Yorkshire We started 26 years ago and have seen considerable change. It’s become easier. We prepare most of the food ourselves. If you are an old-style deli where you buy everything in, the paté and cheese, you will struggle. I’m aware the major retailers can’t emulate freshly cooked food but they are getting better at what they do, which is affecting delicatessens. For the more modern deli, the future’s still good.

Vol.18 Issue 8 | September 2017

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TRADE ONLY Vol.18 Issue 8 | September 2017

19

ANALYSIS

If you just look at the numbers, things look pretty good for independent food shops across the pond. In the Speciality Food Association’s latest State of the Market report, sales in specialist shops totalled $6.3bn in 2016 and sales have increased 12% between 2014 and 2016. That said, both the multiples and online retailers are starting to cause a slowdown in independents’ turnovers. This is partially down to those groups targeting sales of higher quality food but also consumer behaviour, chiefly of the ubiquitous Millennials. “They’re a very convenience-minded generation,” says Denise Purcell, head of content at SFA and editor of Specialty Food Magazine. “They’re used to getting what they want on demand, so it’s shifting sales a bit. They want speciality foods but they want them wherever they are. “If they’re at the corner store they want some. If they’re at Target [large retail chain] they want some. They’re not necessarily only going to a traditional speciality food store. They will shop wherever they happen to be and there is a lot more online shopping.” With the Amazon-Whole Foods deal looming, Purcell tells FFD that no one is quite sure how it will impact things, but it will. American food shops are yet to experience the effect of the German discounters Lidl and Aldi, particularly on consumers’ price perceptions, but both are expanding aggressively. That said, the popularity of deli items like cheese, snacks and charcuterie is booming and sales are on the up. As they do in the UK, independents have more knowledge than larger retailers, and indies themselves are also evolving, especially with a concept Purcell calls the “grocerant”. “That’s a hybrid restaurant-grocery store – whether they have an actual café in the store or an area where you can have your coffee and bakery. That’s becoming more and more prevalent. And, for independents, that’s a way to differentiate themselves. It’s not just a store, it almost becomes a community meeting place.”

Steven Salamon, Wally’s Delicatessen, Cardiff Many delis are still living in the past. It’s not about the product anymore. You walk around a supermarket and see quality salamis and everything that we can stock. You can’t compete with anything being sold in supermarkets. The future is in specialisation of service, not products. If you just have a product on the shelf, someone picks it up and takes it to the till that is effectively what you can do online. You’ve got to have something that is served. People buy the product because of the way it’s served or the way it’s explained or the story behind it. I don’t think the majority do offer that special service. That’s the reason delis are closing.

In the mind of the Millennial

dreamstime

Denise Purcell, head of content, Specialty Food Association, USA

the future of retailing

When discussing consumer behaviour, there’s only one generation that comes up. Millennials are moving into their prime spending years and are poised to reshape the food economy. FFD looks at this group, also known as Generation Y, and what it means for retailers. Looking for experience Millennials value food experiences. Research shows that 77% of UK millennials believe sharing a meal to be a great way to socialise. “Many sectors are saying working millennials only want food that is quick, easy and cheap, but that’s not necessarily the case,” says Richard Knight, regional director from Shopper Anonymous. “There is still a need from these young customers for a really authentic experience, something that is a bit more immersive.” Health conscious but won’t compromise on taste Millennials are the most health-conscious consumers to date, with many young consumers buying food products that they feel will enhance their health, such as gluten-free and other free-from goods, while avoiding processed foods. Yet over 80% of UK millennials still consider taste and quality the most important aspect of their meals, giving the opportunity for retailers and food businesses to supply nutritious and tasty food. Freshly prepared and convenient Demand for freshly prepared convenient food has seen sales of prepared deli items rise among Generation Y. More and more are looking for healthy foods and snacks for office lunches and while on the move. Though they still have an interest in cooking, millennials spend no longer than 30 minutes in the kitchen cooking a meal, so they prefer purchasing meal kits with pre-cut and measured ingredients to make dishes at home. Setting the trend for organic According to the Soil Association’s Organic Market Report 2017, sales of organic goods have increased by 7.1% in the UK. This is driven widely by younger shoppers who are not only health-conscious, but their heightened consumer awareness means they look for food brands that share the same values as them. These ethical consumers want their products to have “food-forward” characteristics, such as organic, sustainable and locallysourced food. Not afraid of new and interesting Millennials are more adventurous than members of previous generations and like to seek out different, ethnic and artisanal foods. Research carried out by The Hartman Group found that 40% of millennials like to try new kinds of ethnic cuisines and “anything new and different”, compared to 32% of baby boomers. Vol.18 Issue 8 | September 2017

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ANALYSIS

Futurologist’s view Dominic Harrison, director of content at Foresight Factory

the future of retailing

Ben O’Brien, CEO, Sourced Market

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ANALYSIS

the future of retailing

Dudley Clifford, head of food, Webbs Garden Centres It may be true that the traditional high street or market town deli, with a simple proposition of selling ambient speciality foods alongside a cheese counter, is a dying format. That’s the case with any niche retailer that hasn’t adapted to changing consumer needs, wants and aspirations. To be successful, all specialist food shops really need an element of foodservice and or food-to-go. Whether seated at tables or takeaway, it ensures an opportunity for higher transaction values and the chance to sell outside the conventional retail trading time, from breakfast through to the evening The inclusion of foodservice also ensures good housekeeping of foods, reducing waste to a minimum. It allows you to keep your fresh offer looking plentiful, and adds to the provenance of your eat-in or to-go menu. At Webbs at Wychbold, we embrace this philosophy to the full, from the coffee and tea we serve to the local, speciality tomatoes we retail and use in our restaurant dishes. Garden centres are among the fastest growing channels for food retailing today, and Webbs at Wychbold is one the largest, with over 100,000 sq ft of retail space and parking for over 1,700 cars. It can seen as a bigger retail centre than many of the traditional high streets nearby, with easier access, free parking and longer opening hours. The new 8,000 sq ft food hall and 450-cover restaurant includes gelato, bakery, cheese and deli, a chocolate library, a wall of wine and a butchery, as well as all the other categories a

“It may be true that the traditional high street or market town deli – selling ambient speciality foods alongside a cheese counter – is a dying format” customer would expect in a food hall of that size. A key design element is that a large part of the restaurant seating is enclosed within the food retail area, enhancing the experience for the customer. So foodservice is central to our overall food business, borne out by the fact that for every £1 we take in retail we take over £3 in foodservice, at a far higher margin.

Certainly, there is a home in bigger garden centres for speciality food – provided it has a strong element of foodservice. Already, many butchers find themselves retailing from large, destination centres rather than the high street. It could be a growing channel for the deli too.

Peter Mårtensson, Mollans Öst, Sweden

As a retailer with a well-known shop in the centre of Malmö and a widereaching wholesale business, Peter Mårtensson has had a good vantage point to witness the “explosive” growth in delis in Sweden in the last decade or so. He estimates that specialist cheese shops have increased from

around 20 in the country 15 years ago to more than 200. Small town and countryside outlets (often seasonal) have grown in numbers despite price competition from the supermarkets. As in the UK, the one advantage specialists have is staff with the knowledge and story-telling ability. Delis in Sweden also have a similar draw on weekends and special occasions for consumers and Mårtensson tells FFD that price doesn’t tend to be as much of an issue as “convenience and the laziness of people”, with consumers increasingly put off by things like difficult parking and travelling. “Some of my wholesale

customers moved out of city centres to malls,” he says. “It’s a little bit boring but maybe it’s the solution. You have to be where the customers are. And if they don’t come to the city centre, what do you do?” But convenience doesn’t completely reign supreme in Sweden. When Mårtensson trialled an online ordering service, with delivery and pick-up options, he received just two orders in six months. “I don’t think that people like to buy fresh delicatessen foods on the net. Olive oil, maybe, but when people buy cheese and ham they like to look at it and try it. “It’s hard to find a future for

cheese and fine food on the internet.” He also refuses to let the foodservice element that works for so many retailers into his shop. “I’m not a barista, I’m a cheesemonger. I should sell cheese. I shouldn’t make coffee.” But he does acknowledge that retailers in smaller towns have to offer drinks and food-to-go to supplement their retail sales. He adds that more and more shops are widening their remit, with farm shops taking on deli items. So, even if specialists like him eventually fade away, there will always be independent places to buy good food in Scandinavia.

“Some of my wholesale customers moved out of city centres to malls. It’s a little bit boring but maybe it’s the solution. You have to be where customers are.” Vol.18 Issue 8 | September 2017

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Vol.18 Issue 8 | September 2017

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OPINION Maybe we could speculate on the demise of the deli in the same way that Time magazine once did about the death of God By Michael Lane, Editor

Journalists like to catastrophise things. Just ask the news editors at the Daily Mail or The Mirror or, let’s be fair, any editor of any publication. Bad news makes for better headlines and gets people picking up papers or, more often the case nowadays, clicking links. So, when the FFD team began planning this month’s feature on the future of fine food retailing (p16), I certainly began to experience that tingle of schadenfreude that comes all too naturally to reporters. While discussing this month’s cover – before all the interviews were even complete – we were thinking that we might be able to emulate the stark and sensational covers of the weekly international news titles. Maybe we could even speculate on the demise of the deli in the same way that Time once did about the death of God (Yes, really. Google ‘famous magazine covers’ if you don’t believe me). But despite the potential for doom and disaster, this month’s issue is a distinctly optimistic space. For a start, it is our biggest issue ever. Sorry to crow about it but we’ve broken three figures for the first time and delivered you 100 pages. And we still couldn’t fit everything in that we wanted to. There were excellent quotes that had to be cut, stories that had to be downgraded and reams of product information that couldn’t be accommodated. If we’re that jam-packed, it can only be a good thing and, I’d like to think, it’s surely an encouraging barometer reading for the state of our market. Some might refer to my opening statement about journalism and point out that we have bulked out with a few pages that actually contain bad news.

EDITOR’S CHOICE Chosen b\ /DXUHQ 3KLOOLSV $VVLVWDQW HGLWRU

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September 2017 | Vol.18 Issue 8

The looming changes, and possibly charges, for health inspections across retail and production (p8) are very worrying and potentially damaging for lots of small businesses. As is the prospect of facing a flood of scorned employees, egged on by the scrapping of fees to bring tribunals (p7). There’s also a story about the threat of trespassers (p11). But the news pages also feature a big store opening (p13) – merging convenience with speciality food – and coverage of Amazon’s theories on what we’ll all be eating in years to come (p14) – insects, genetically tailored meals and hydroponically home-grown vegetables. There’s evidence further on in the magazine that traditional businesses are adapting well – read the features on Idiazabal production and the Deli of the Month JJ Graham in Penrith (p31 and p94 respectively). And you’ll see there are plenty of good ideas in our coverage of The Seed Fund Academy (p79) and new businesses debuting at the industry’s biggest trade event, Speciality & Fine Food Fair. The preview starts on page 39. Sorry to disappoint the natural born cynics out there (I’m one, too) but not even the cover story about the future of retailing has managed to lower the tone of this tome. There are some naysayers, even the odd interviewee predicting the end of the deli but there are also a lot of good ideas about how the deli, as we know it, will have to adapt to contend with the internet and the shopping habits of Millennial consumers in the UK and abroad. I won’t give away any spoilers. I just hope that you read it and find it as surprisingly motivating as we all have here. Regardless of what may happen, let’s park the pessimism, bin off Brexit woes and enjoy the show. Pass the insects.

Preserves are a pretty competitive market to be ODXQFKLQJ LQ EXW :RPHUVOH\ KDV DQ HGJH 7KH ŴDYRXUV nod to the company’s famous award-winning fruit vinegars (strawberry & mint, raspberry & chilli and blackcurrant & rosemary) meaning there is high expectation for these jams. There’s no issue here, though. The mint refreshingly balances the strawberry, the chilli slowly develops into a subtle heat, and the rosemary is more fragrant than overpowering. The slim 250g jars also extend the brand’s contemporary, classy look. Read the full story on page 85. womersleyfoods.com

Get show-ready SCOTT WINSTON Scott Winston Fine Food Consulting %HLQJ D YHWHUDQ RI WKH Ć“QH IRRG EXVLQHVV LQ /RQGRQ ,Ĺ?YH UDFNHG XS D IDLU IHZ KRXUV DW IRRG VKRZV DQG ZLWK 6SHFLDOLW\ )LQH )RRG )DLU KDSSHQLQJ WKLV PRQWK ,Ĺ?YH SXW WRJHWKHU D IHZ WLSV IRU UHWDLOHUV ORRNLQJ WR JHW WKH PRVW RXW RI WKHLU GD\ DZD\ IURP WKH VKRSĹ´RRU Plan ahead ,WĹ?V HVVHQWLDO WR FKHFN RXW ZKR LV H[KLELWLQJ 6WXG\ WKH VKRZ JXLGH DQG KLJKOLJKW SURGXFHUV \RX ZDQW WR PHHW <RX PD\ ZDQW WR VHH FXUUHQW VXSSOLHUV WKDW \RX QHHG WR WDON WR RU \RX PD\ EH QHJRWLDWLQJ ZLWK ZKROHVDOHUV DQG GLVWULEXWRUV DQG FRXOG FORVH D GHDO DW WKH VKRZ $Q\ HYHQW OLNH WKLV FDQ EH D KXJH QHWZRUNLQJ RSSRUWXQLW\ VR GRQĹ?W IRUJHW EXVLQHVV FDUGV (YHQ LQ WKLV GLJLWDO DJH WKH\ DUH D YHU\ HIIHFWLYH DLG PHPRLUH Have an agenda &UHDWH D ZLVK OLVW RI SURGXFWV \RX DUH WU\LQJ WR Ć“QG %HIRUH \RX JR ORRN FDUHIXOO\ DW \RXU FXUUHQW UDQJH DQG VSRW WKH JDSV 7KLV PLJKW EH \RXU RSSRUWXQLW\ WR Ć“QG WKRVH KDUG WR Ć“QG SURGXFWV \RXU FXVWRPHUV DUH DVNLQJ IRU 5HPHPEHU WR UHIHU EDFN WR LW IUHTXHQWO\ RQ WKH GD\ WKHUH LV QRWKLQJ ZRUVH WKDQ VLWWLQJ RQ WKH WUDLQ EDFN KRPH DQG UHPHPEHULQJ VRPHWKLQJ \RX GLGQĹ?W HYHQ ORRN IRU Keep eyes and mind open (DFK \HDU DW 6 ))) QHZ WUHQGV HPHUJH RIWHQ EHIRUH WKH\ KDYH KLW WKH KLJK VWUHHW VR NHHS DQ H\H RXW IRU UHFXUULQJ WKHPHV DW GLIIHUHQW ERRWKV , UHPHPEHU D IHZ \HDUV DJR ZKHQ SRSFRUQ EHFDPH ĹŒD WKLQJĹ? \RX ZRXOG VHH GLIIHUHQW LQFDUQDWLRQV DOO RYHU WKH VKRZ (DUO\ LQGLFDWRUV OLNH WKLV PLJKW KHOS \RX VWD\ DKHDG RI WKH JDPH Stay small ,Ĺ?G DOVR HQFRXUDJH VSHQGLQJ WLPH ZLWK WKH VWDUW XSV WKH VPDOOHU RU QHZ WR PDUNHW SURGXFHUV 7KHLU Ĺ´H[LELOLW\ DQG LQKHUHQW QHHG IRU QHZ EXVLQHVV ZLOO PHDQ WKH\ ZLOO ZDQW WR WDON WR \RX ,Q DGGLWLRQ \RX ZLOO PRVW OLNHO\ EH WDONLQJ WR WKH SURGXFHU WKHPVHOYHV DV RSSRVHG WR D QDWLRQDO DFFRXQW PDQDJHU RU VDOHV UHSUHVHQWDWLYH ,Q RWKHU ZRUGV WKH\Ĺ?OO EH WKH GHFLVLRQ PDNHU +DYH D VXFFHVIXO VKRZ

IF I’D KNOWN THEN WHAT I KNOW NOW... MARTIN SERGISON co-owner, Cheese Etc, Uckfield, East Sussex I set up The Big Cheese in Porlock, Somerset, with my business and life partner, Sharon Douglas, in 2008. We originally wanted to open a leather goods shop but when the recession hit we decided we couldn’t afford to have thousands of pounds tied up in stock and went into cheese instead. We sold that business last year, so that Sharon could be closer to her family in Worthing, and opened Cheese Etc in July. We carried some ideas over from our old shop. For example, we opted for multi-decks rather than serve-overs as you can store more in multi-decks and they allow people to ponder without feeling pressurised. Other things we chose to do differently. In our old shop we did a strong trade in teas, coffees and filled baguettes. This time we decided to focus solely on cheese and preserves. I am of an age where I want to step back from serving cappuccino to “yummy mummies” and concentrate on my passion – cheese – even if that means less margin. The West Country cheeses predominantly sell best, and Godminster’s cheddar is probably our best seller overall – it’s a modern classic. Selling cheese is specialist. You’ve got to be an extrovert and know what you’re talking about. Every week there’s a new cheese coming out and an old one dying off. We need to know the provenance, taste, texture and even smell of every single item we sell. 99.99% of people who come into the shop will buy what we recommend. It’s all about creating theatre. With colanders as light fittings and a cow’s head above the door, the shop decor is eccentric, and wacky items such as our savoury cream tea (with cheese and wortleberry & cranberry chutney) and the black puddinglike charcoal log from Carron Lodge provide a talking and selling point. Despite having 16 years of combined experience, we haven’t had the easiest first year. We achieved net sales of £90,000, which fell some way short of our target. It just wasn’t achievable because, for the first 40 weeks, major roadworks in Uckfield deterred people from shopping in the town centre. Brexit and the general election have also made for difficult trading conditions. Still, we’re doing everything we can to get people through the door. We have put in some tables and started serving food such as ploughman’s and cheese platters to generate regular income during quiet periods. We’ve started a late night opening on a Thursday, too, and are very active on social media. I’m a realist – I know we are going through tough times – but our passion is still there. Interview Lynda Searby Photography Heather Wilkinson

Vol.18 Issue 8 | September 2017

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lunch! is the unmissable event for the food-to-go sector and the move to ExCeL is incredibly exciting.� ANGELINA HARRISSON, FOOD & COMMERCIAL DIRECTOR, TOSSED

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September 2017 | Vol.18 Issue 8

CHEESEWIRE

news & views from the cheese counter

H&B cheesemaker to focus on goats’ milk after Evesham move By Patrick McGuigan

Wholesaler Harvey & Brockless plans to move its inhouse cheese making operation to a new dairy in Evesham to meet growing demand for its raw milk goats’ cheeses. Cheese Cellar Dairy, which is run by cheesemaker George Bramham, was previously based at Harvey & Brockless’s Worcester depot but production will be moved to a purpose-built dairy at its new Evesham site later this month. The company plans to more than double volumes of its award-winning soft goats’ cheeses from around 300 a week to 700, plus develop new products using cows’ and sheep’s milk. At the same time, the company will stop production of its hard cheeses Worcester White, Double Worcester (cows’ milk) and Snodsbury (goats’). The move completes a change in direction for Cheese Cellar Dairy, which originally specialised in hard cheeses, but branched out into goats’ curd and launched three soft, unpasteurised goats’ cheeses last year after Bramham trained with a cheesemaker in the Loire Valley. Ashlynn (ash-covered cylinder, with a line of charcoal through the centre), Clara (ashed log) and Blanche (unashed log) have already picked up several major

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awards, including Best New Cheese and Best Soft White for Ashlynn at the British Cheese Awards and three stars for Blanche in the Great Taste awards. “The new dairy will enable us to grow and develop new products that will appeal to chefs and retailers, but we want to remain small scale – ideally raw milk from single herds and small batches,� said Owen Davies, category manager for artisan cheese. “Our hard cheeses were quite regional in nature and the market for territorials is crowded. But we’ve seen strong demand for small, fresh cheeses, especially among

THREE WAYS WITH... Mixed milk cheeses are few and far between in the UK, but Savour is one to look out for. Made by Devon-based Sharpham the unpasteurised, washed curd cheese combines Jersey cows’ and goats’ milk. Sweet and rich with a pliable VHPL KDUG WH[WXUH LWĹ?V D Ĺ´H[LEOH FKHHVH that is amenable to lots of different accompaniments.

chefs because they are easy to portion and can be used in the kitchen and on cheese boards.� He added that Harvey & Brockless remained fully committed to supporting artisan cheesemakers across the UK and Europe. “We have long been advocates of the British cheese renaissance and will continue to champion the superb products being produced by new and established artisan producers. Our Cheese Cellar Dairy helps us in this regard, enabling us to better understand the challenges and opportunities faced by our suppliers.�

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Vol.18 Issue 8 | September 2017

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ORGANIC

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Tel 01451 870852 cheese@turnstonefarming.co.uk

www.simonweaver.net

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September 2017 | Vol.18 Issue 8

17

W: keenscheddar.co.uk T: 01963 32286

CHEESEWIRE

news and views from the cheese counter

Before the PDO, people made cheese only for the house. Now it’s commercial.

The number of farmhouse Idiazabal producers has quadrupled in the last 20 years

Basques to their roots Integral to Spain’s Basque Country, Idiazabal and its artisan production is flourishing thanks to the region’s cheesemaker co-op Interview by Patrick McGuigan

It’s hard to believe it was only January last year that the government announced grand ambitions to “turbocharge” the number of protected food names (PFNs) in the UK. The Brexit result a few months later effectively steamrollered the plan and its target of 200 protected British foods. While the UK’s strategy is in chaos, there are no such problems in Spain. The country already has well over 200 protected foods, including 31 PFNs covering cheese, and continues to add new names at a steady rate. The benefits of protected status to small cheesemakers were highlighted last November when the World Cheese Awards was held in the Basque Country for the first time as part of San Sebastian’s International Cheese Festival. The festival was organised by Artzai Gazta (Shepherd’s Cheese), a co-operative of farmhouse cheesemakers, who produce the region’s famous Protected Denomination of Origin (PDO) cheese Idiazabal. The hard ewes’ milk cheese gained protected status in 1987 and has gone from strength to strength ever since, growing from 31 farmhouse producers in 1995 to 120 today, with annual production almost doubling to 1.2m tonnes. Artzai Gazta members now represent more than 50% of all Idiazabal production, and benefit from initiatives to improve quality, logistics and awareness of the cheese. One of them is Baztarrika – a family-owned farm in the village of Gabiria just outside San Sebastian, whose eight-month Idiazabal was named Best Basque Cheese at the awards. Run

by cheesemaker Amelia Jauregi and husband Ignacio, with their daughter and son-in-law, the business is typical of Artzai Gazta members, producing cheese for just six months of the year with milk from their own flock. “Before the PDO, people made cheese only for the house. Now it’s very commercial and prices are going up,” explains Victoria Urresti – technical expert on the co-operative’s tasting committee – when we visit Baztarrika during the festival. “These people are profitable. Before this, they tried to sell everything from wool and lamb to make a profit. Now they make cheese.” Traditionally, shepherds took their flocks up into the Pyrenees during the summer to graze, making the cheese in mountain huts, but most is now produced on hill farms. Baztarrika’s land takes up around 25 hectares of rolling countryside, but Jauregi seems slightly offended when asked the size of his flock. “A shepherd never reveals how many sheep they have,” says Urresti. It transpires the number is around 300. Idiazabal traditionally had a smoky flavour from the burning alder and beech logs used to heat the vats up in the mountain huts and much of the cheese is still smoked – Brindisa imports a smoked Idiazabal, as does Delicioso. But Baztarrika’s award-winning cheese is unsmoked, with Jauregi and her daughter producing around 60 of the 1kg rounds each day during the season. All of the farm’s cheese is sold through Artzai Gazta. Idiazabal is not cheap – retail prices start at around €20/kg and can fetch as much as €35/kg – but there is strong demand for genuine artisan products in Spain, especially in the Basque Country where Idiazabal is an integral part of the region’s identity and culture. “People understand the quality and are willing to pay more for that,” says Urresti. Surely something all artisan cheesemakers would appreciate, regardless of which side of the Channel (or the Brexit debate) they sit on?

CROSS

SECTION

Idiazabal 1

Under the terms of its PDO, Idiazabal must be made with raw milk from the Latxa or Carranzana breeds of sheep, as well as traditional rennet. The sheep are native to the region and produce a small amount (just 2-3 litres a day) of high quality milk.

2

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Pressed for five to six hours and aged for a minimum of 60 days, but often up to eight months, the cheese has a compact consistency with a scattering of small eyes. The texture is dry and slightly oily.

The rich milk gives the cheese a distinct creaminess with sweet caramel notes and an interesting underlying meaty flavour.

Vol.18 Issue 8 | September 2017

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A taste of the Outer Hebrides

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

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

We’re pretty serious about food here at Suffolk Salami Co. We believe the quality of our products relies on healthy, happy pigs. Keeping the pigs in family groups as they grow is just one approach we take in working towards the highest animal welfare standards. We’re also proud to be members of the RSPCA Freedom Food Scheme.

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September 2017 | Vol.18 Issue 8

CUT&DRIED

Retailers tell us that they love British charcuterie but they want it all under a unified brand

The latest products to join Sean Cannon’s stable of Selected By branded lines are traditional hams and British-made biltong

Targeting a new frontier Still on a mission to convert consumers to British cured meats, Cannon & Cannon’s founder is aiming to make ground in the retail market with a host of new lines Interview by Michael Lane

Several months after the London Bridge terror attack, the founder of British charcuterie specialist Cannon & Cannon is still assessing the financial damage it has caused to his and other food businesses at Borough Market. When FFD calls, Sean Cannon is still waiting to hear about a £17,000 insurance claim, mainly to cover the cost of stock that perished while the market and its surrounding area was cordoned off by the police for several days in the aftermath of the incident. “We’ve had money going out one end and none coming in the other,” he says of the last few months’ of trading. But his mood shifts quickly, as discussion turns to other aspects of the business. It seems that the retailer and distributor’s British cured meat crusade is in good health. Its recently opened South London charcuterie bar, Nape, is proving popular and new retail lines are also in the offing. No less than eight new products will be joining the Selected By Cannon & Cannon branded range over the next two months. A trio of traditional British hams – York,

Wiltshire and a distinctive dark-rinded Shropshire Black – is being added to the lineup, as are two more British-made biltongs in original and chilli flavours. On the whole muscle front, a British bresaola is joining, as is a nape – in honour of the company’s recently opened charcuterie bar in Camberwell. While he can’t confirm the names of any of the producers before launch, Sean Cannon says all will be credited on retail packs but the significant step is that these additions will all appear under the Selected By livery. “What we’ve found more and more is retailers tell us that they love British charcuterie but they want it all under a unified brand,” says Cannon. “The brand is in a good place and it’s about using that status to get these products out there. “We’re pretty confident on what we do with foodservice and chefs but retail is the next frontier and we’re determined that British charcuterie should be available to all.” The new products should all be available directly from Cannon & Cannon in time for

Christmas and it hopes to be supplying other retailers within a similar timeframe. Cannon added that these products would all be trialled slowly. “Artisans need time to scale up, so we can’t just hit them with an order for 50,000 units.” Cannon says that the brand will also host a number of accompaniments. Two chutneys are in the pipeline – red onion & ginger and spiced tomato – while it also plans to launch cornichons, caperberries and pickled vegetables. Too many consumers still see charcuterie as a “posh” product, Cannon tells FFD, and his aim is to get people consuming charcuterie like they do on the Continent – every day and often as part of a light evening meal with a glass of beer or wine. The company’s Camberwell bar is a live demonstration of this, with a menu of meat platters and hot dishes, like toasties, alongside a range of craft beers and “easy-drinking” wines. While Nape has proved popular since opening earlier this year, Cannon says the British public is not even near the cusp of accepting cured meat like the rest of Europe. “It’s a long way off. [Cannon & Cannon] has been living it and breathing it for six years and in the rest of Europe it’s hundreds of years.” He adds: “I have absolutely no doubt that the interest is there from the British consumer. They want it. But it’s almost like we can’t go quite quick enough.” cannonandcannon.com

IN ASSOCIATION IN ASSOCIATION WITH IN ASSOCIATION WITHWITH

Vol.18 Issue 8 | September 2017

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Sp C 3- ec om 5 ia Se lit e a pt y nd em F s be ine ee u r s St Fo at an o d d 15 Fa 20 ir LYE CROSS

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September 2017 | Vol.18 Issue 8

7096 Fine Food Digest 230x315mm ART.indd 1

14/08/2017 16:53

SHOW PREVIEW

With more than a quarter of exhibitors new to the show, Speciality & Fine Food Fair is on a mission to present visiting buyers with the most up-to-date experience. Ahead of the show, FFD’s preview will provide you with things to watch out for, as well as a full exhibitor listing. For 2017, the Speciality & Fine Food Fair – taking place at Olympia, London on 3rd to 5th September – has been given a new look in a bid to reclaim its ‘Aladdin’s Cave’ feel. The show will feature refreshed visitor attractions including a new Discovery Zone, Speciality Chocolate Trail, and workshops and cookery demonstrations in the Savour the Flavour: Live Kitchen and Food for Thought theatres. Buyers will also meet over 700 artisan producers at the show with nearly 200 of those businesses exhibiting for the first time – giving retailers a chance to spot the growing trends in the industry. One key word that retailers won’t be able to miss at the show is ‘convenience’. From mini portions of natural dressings to gourmet readymeals; artisan producers are creating smaller ‘on-the-go’ products with the time-pressed consumer in mind. For instance, Truede will be showcasing its Turkish Delight in smaller snacking boxes (stand 1040) while London start-up Revolicious offers on-the-go chilled, breakfast smoothie bowls (stand 4212). “If you’re looking for new products at the Fair, ‘convenience’ foods should be high up on the wish list”, says Adrian Beale, founder of fine food distributor Buckley & Beale and ambassador for SFFF 2017. “Consumers are looking for complete meal solutions that are quick and easy to prepare, and they want them for breakfast, lunch and dinner.” Yet convenience is only one of the demands from the next generation of consumers. Health, ethical sourcing and quality are also high on the agenda. Expect to find an array of sugar-free chocolate, wellbeing teas, raw food and even ‘clean’ ketchups at this year’s show. Easy Bean (stand 1710h) is on a mission to produce natural, healthy and convenient

foods in the form of its range of chickpea crispbread. “Given the nutritional qualities of beans and pulses, they make the ideal key ingredient for a healthy snack,” says founder Christina Baskerville. “We are a nation that is ‘on-the-go’ and as

a result, consumers are looking for food and drink that is convenient to fit in with their busy lives,” says SFFF 2017 event manager Kara Bowen. “That doesn’t mean that nutrition and quality go out of the window. Products have to be healthy and premium quality too, as often they will replace meals.”

The Speciality Chocolate Trail This year, the Speciality Chocolate Fair has been merged into the main body of the show. Visitors will now tread the Speciality Chocolate Trail, meeting more than 50 premium chocolate producers offering gourmet bars in unique flavour combinations such as avocado, gin & tonic, Eton mess, wild blueberry, and chai. Buyers won’t be surprised to spot the key buzzwords in today’s chocolate industry: bean-to-bar, raw, organic, vegan and premium.

“How chocolate is made, what ingredients are used, the origin of cocoa beans and how the products taste are key influences in chocolate right now,” says chocolatier & pastry consultant Will Torrent, who compiled the chocolate trail for the show. “Bean-to-bar producers are going from strength to strength with stunning workmanship, creativity and exciting flavour combinations.”

Vol.18 Issue 8 | September 2017

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September 2017 | Vol.18 Issue 8

SHOW PREVIEW Trendwatch

Discover some of the trends to keep an eye on at the show. PLANT-BASED & RAW $V WKH Ĺ´H[LWDULDQ PRYHPHQW steps up a gear, consumers are switching to raw fruits, vegetables, nuts, seeds, grains and botanicals as they aspire to lead healthier and cleaner lifestyles. Look RXW IRU 1DWXUVKRWĹ?V UDZ YHJHWDEOH MXLFHV VWDQG 2784) and iRaw Healthy Habits’ range of raw almonds marinated with superfoods, including WXUPHULF PDFD DQG FRFRQXW VXJDU VWDQG

Sample the best of Great Taste 2017 Over 300 of this year’s Great Taste awardwinning products will be available for buyers to view at the Guild of Fine Food’s Great Taste Deli. Many of the 1- and 2-star winning products will be displayed across the deli shelves on the Gallery upstairs, with timed tasting sessions hosted by the Guild’s resident chef, Nick Crosley. Retailers eager to see this year’s 3-Star winners

ZLOO ƓQG WKHP LQ JODVV FDELQHWV ZLWK GHWDLOV RI how to get more information) throughout the JURXQG ŴRRU RI WKH VKRZ There’s also a chance to meet the Great Taste 2017 Supreme Champion at the Savour the Flavour Theatre on Tuesday 5th September at 11am, with tastings of the winner running all day in the Great Taste Deli.

Must-see seminars

Highlights from SFFF’s two theatre areas Vegetable Crisps, discusses how new product development and innovation is the life blood to growth and keeping ahead in the fast-moving industry of food – 13:30 - 14:15, Monday 4th September • Paul Hargreaves from Cotswold Fayre is offering 18 to 25 year olds the chance of winning £1,500 in funding and a year of mentoring from the company in the Young Entrepreneur of the Year start-up support scheme – 12:30 - 13:15, Monday 4th September

Savour the Flavour theatre

Food for Thought theatre

• Alison Muirhead, the independent retail OHDG IURP 6RLO $VVRFLDWLRQ &HUWLĆ“FDWLRQ ZLOO EH explaining how to increase your organic sales, your footfall and debunking the term “organicâ€? – 14:30 - 15:15, Sunday 3rd September • Laurra Davis, creative director of Brilliant Social Media, will guide you through the simplest ways to make your social media stand out in a crowded space and work towards driving more sales – 11:30 - 12:15, Sunday 3rd September • Claire Brumby, founder of Scrubbys

• Chef and farmer Rachel Green is showcasing the importance of the history and heritage of cooking ingredients – 13:00 - 13:35, Monday 4th September • Watch chef consultant Steve Walpole and Great Taste chef Nick Crosley go head-to-head as they create delicious meals using surprise ingredients which will include delicious Great Taste 2017 winners – 15:00 – 15:35, Sunday 3rd September • Chocolatier David Greenwood-Haigh says vegetables can be sweet and in his session he shows visitors how to incorporate vegetables into a dessert offering – 13:00 - 13:35, Sunday 3rd September • Founding directors of the Academy of Cheese Charlie Turnbull and Mary Quicke will be educating visitors about selling, cooking, and merchandising all cheese for retailers and chefs – 14:00 - 14:35, Tuesday 5th September

NUTS ABOUT NUTS Consumers are going nuts for nuts and the development of a wide range of nut-based food and drink is on the up, from health-led and luxury snacks to alternative ‘Mylk’ drinks. This is driving product creativity, with brands incorporating a wider range of nuts in their products. Spanish IRRG VSHFLDOLVW %ULQGLVD VWDQG ZLOO EH showcasing its range of premium Marcona almonds along with salted, smoked and smoked paprika Catalan almonds. NO ADDED SUGAR Consumer demand for food and drink with reduced or no sugar is driving product development across many categories. From DOO QDWXUDO UHĆ“QHG VXJDU IUHH NHWFKXSV IURP 'U :LOOV VWDQG WR /RYH Cocoa’s range of organic chocolate bars, JOXWHQ VR\D DQG UHĆ“QHG VXJDU IUHH VWDQG 2804). FUNCTIONAL TEA Functional and wellbeing teas are gaining momentum as consumers look for “better-for\RXĹ? SURGXFWV ĹŠ IURP TXLFN Ć“[ boosts to long term health EHQHĆ“WV 3URGXFHUV DUH QRZ GHYHORSLQJ EOHQGV IRU VSHFLĆ“F WLPHV RI GD\ DQG GLIIHUHQW DFWLYLWLHV 7HDWLPH VWDQG RIIHUV D SRVW ZRUNRXW GHWR[LĆ“HU DQ HDUO\ PRUQLQJ SLFN PH XS DQG a digestion-easing palate cleanser, while 7($63(& SURGXFH EOHQGV ULFK LQ DQWLR[LGDQWV DQG DQWL LQĹ´DPPDWRU\ SURSHUWLHV VWDQG CONVENIENCE IS KING Snacks and on-the-go meal options are now being joined by luxury and indulgent foods. As well as developing products for on-the-go, brands are increasingly releasing grab-and-go versions of their core range. Look out for Tigg’s condiment VDFKHWV VWDQG 3RSFRUQ 6KHGĹ?V J VQDFN SDFN VWDQG DQG +RQH\URVHĹ?V LPSXOVH UDQJH RI JOXWHQ IUHH VQDFN EDUV VWDQG Vol.18 Issue 8 | September 2017

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This is Wales. Visit the Food and Drink Wales stand 1530/1540/1730 at the Speciality & Fine Food Fair. www.gov.wales/foodanddrinkwales T @FoodDrinkWales

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September 2017 | Vol.18 Issue 8

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SHOW PREVIEW

WHAT’S

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Guild of Fine Food members are highlighted in bold type

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The perfect Christmas Gift.

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Try our tasty cheese box sets See us at stand 1730g Welsh Pavillon Call 07712681413 and we’ll help you get these in your deli now

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Buccaneer

Order online at www.choctails.org.uk hilary.delamare@choctails.org.uk 44

September 2017 | Vol.18 Issue 8

www.justcrisps.co.uk

100% British snack High in protein ,MKL MR ½FVI Nut Free

For more information please contact us on 01543493081

SHOW PREVIEW Belvoir Fruit Farms Bharathi Tea Factory Biddenden Big Drop Brewing Co. Billington’s Gingerbread Bini Fine Foods Bioterra Biscuit D’ys BKD Black Bee Honey Black Mamba Black Mountains Smokery Black Saffron Blacks Cheese Blackwater Distillery Blas ar Fwyd Cyf Bodegas Casajus Bodegas Prado De Olmedo Bonolio sas Bord Bia/Irish Food Board Boundless Bread Tree Brindisa Spanish Foods Brio Gluten Free Bakery Brogan’s Bakery Brown Bag Crisps Buckshot Original Burts Potato Chips Business France Buttermilk Confections

S TA N D :

1010

1742 4115 3380 3003 2352 2020d 2130b 2050a 3182 2805 3280 1530b 3171 1230B 1820a 1530a 2230a 2230f 1941b 1720, 1820 2802 1944 1010 2783 1820d 1851 3190 1920e 2030, 2040, 2050, 2150 2020b

C Cacao di Vine Callestick Farm Ice Cream Canadian Wild Blueberries Cantina Storica di Montu Beccaria Caragh Chocolates Carlingford Oysters Carnevale Carnevale - Condorelli Carnevale - Dolce Milano Carnevale- San Carlo CasaLuker Cacao Caws Cenarth Cawston Press Cerveza Mica Charlie and Ivys Chase Distillery Chief Chocolate Officer Chocolat Madagascar Chocolate Naive Chocolate Tree Chocolates dom Jose Chocolatier Choctails Chunk of Devon Cibosano Cindy’s Tea Clam’s Handmade Cakes Clarence and Bean Coco Chocolatier

2200 2220f 4118 4198e 4418 1820c 4280, 4284, 4288 4284 4288 4280 3220 1730g 1901 2340a 2320D 2314 3159 2806 3001 1615 2980 4488 2458 2020a 1430 3180 1730f 2220d 2412

H A L L : N AT I O N A L G R O U N D

FROM THE LAND TO THE PLATE, COME AND TRY OUR

G R E AT TA S T E AWA R D W I N N E R S .

WWW . BRINDISA . COM

SALES @ BRINDISA . COM

A TRUE TASTE OF SPAIN.

For authentic Spanish food and ingredients.

020 8772 1600

Vol.18 Issue 8 | September 2017

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AUTHENTIC C R E AT I V E Irresistibly delightful Products range from luxury chocolates to Turkish delights and dried fruits

www.haremdelights.com Contact: Inci Malik inci@haremdelights.com 07827 948376

t

a 17 us ty & 20 sit li ir Vi ecia Fa 840 d Sp oo d 1 F ne an Fi St

Come and see us on the Taste of the West stand no 2120/F

AWARD WINNING, ARTISAN BRITISH CHARCUTERIE HANDCRAFTED IN CORNWALL SALAMI * COPPA * BRESAOLA * PANCETTA * PROSCIUTTO

WHOLESALE * RETAIL * FOODSERVICE Deli Farm Charcuterie Deli, Delabole, Cornwall, PL33 9BZ 01840 214106

Order Now Contact your Territory Manager 01538 382020 sales@cottagedelight.co.uk www.cottagedelight.co.uk 46

September 2017 | Vol.18 Issue 8

/cottagedelight

www.delifarmcharcuterie.co.uk dfc@delifarmcharcuterie.co.uk

SHOW PREVIEW Cocoa Loco 1351 Cocoa Ooze Chocolates 1410B Cocoba Chocolate 1853 Coconut Collective 1810g Collagin 2997 Collar of Gold 1820b Comptoir du Cacao 2150d Conservas de Cambados 2250d Cotswold Fayre 1710, 1810, 1910, 2010, 2110, 2210, 2001 Cottage Delight 1840 Cranes Drink 2906 Crantock Foods 4307 Crosta & Mollica 1810c Cupsmith 3272

New to the show in... …HOT DRINKS Turmerlicious

D Danieli-Il Forno delle Puglie Dark Woods Coffee Darlish DD-Skynet Dear Muesli Deli Farm Charcuterie Delicioso Deliciouslyorkshire Deliwraps Denhay Farms Dessert Manufaktur Devon Cottage Organic Fudge Devon Distillery

1941c 1123 2975 1854b 3170 2120f 1621 2422 3425 1920c 2924 2120g 3281

Tumerlicious’s turmeric lattés cater for the health-conscious consumer seeking the benefits of this spice known for its medicinal properties. Based in Surrey, the company was launched by Maggie and Phil Howell in April this year. Said to be simple and easy to make, the lattés are a blend of coconut milk, turmeric, ginger, cinnamon, a hint of black pepper, and coconut blossom nectar. The pair will be showcasing the range of lattés at the Speciality & Fine Food Fair, which are available in four distinct flavours: vanilla, ginger, chocolate, and chilli chocolate. turmerlicious.com

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Red Storm

A vintage Red Leicester with rich caramel notes

visit us at

1730a

The complete garlic experience!

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 Mersley Lane, Newchurch, Isle of Wight, PO36 0NR | 01983 865 378

48

September 2017 | Vol.18 Issue 8

SHOW PREVIEW Die Trueffelmanufaktur Districts of Italy Diverse Fine Food Divine Chocolate Don Gaucho Dop Guijuelo Dr Will’s Dragees Reynaud Drink Me Chai DRTV Media Dulce de Leche San Ignacio Dulces La Cartuja

1971 1941 4030 920 4112 2140a 2811 3370 1810b 1854c 4566 2990

E E-La-Won E-Natural East Lothian - Scotland’s Food & Drink County Easy Bean Ecolibor (OHQDĹ?V 5XVVLDQ .LWFKHQ +RQH\ 6RXIĹ´H ElizabethDbakes Elkano Group Elleesse Embutidos de Cardena Empire Bespoke Foods English Tea Shop Enologica Wamba Equi’s Ice Cream Escuminac

2986 2413 1400 1710h 2130a 4569 4116, 4482 1850 2230h 1930 1761 2230c 1510A 1910f

Esprit du Sel Essential Cuisine Evoo MartĂ­n de Prado Evoo Zeet Explosive Spirits

2150b 1505 2130h 2794 3070

F )DLUƓHOGV )DUP &ULVSV Famille Mary 2040b Farraday’s Tasty 2799 Farrington’s Mellow Yellow 1321 Ferratelle D’Oro 2952 FIAB Exterior 2230, 2240, 2130, 2140, 2340, 2250 Fiasconaro 1350 Filotea 2210e Findlater’s Fine Foods 1410G Fisan 2240d Flora Tea 3193 Flower & White 3339 Fonti Alta Valle Po Spa 4190 Food Heartland Northern Ireland 910 Fowey Valley Cider 2220c Franklin & Sons 2210c Fratelli Camisa 1022 Freeg 4198a Friary Liqueurs 1920b Fromagerie P. Jacquin 2030f Fromagerie Rouzaire 2030f Fudge Kitchen 1360

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HSFF aa CC FFF nndd oo S17 ss mm ’17o eeee ee onns uuss tsa aa tnad tt nd3 160 62! !

From a land shrouded in mystery, a giant’s leap from the northernmost tip of Britain’s mainland, comes an ice cream of rare and distinctive quality. Orkney ice cream is made with real cream from real cows grazed on real Orkney grass. You can taste the creaminess in every mouthful.

TRY FOR YOURSELF AND VISIT US ON STAND 1420c W W W.O R K N E Y I C E C R E A M .CO M

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

info@orkneyicecream.com

Improve your pâté sales with this year’s must have in your multi-deck or chiller

Awaken your senses with Zest & Zing Spices Intensely aromatic, premium herbs, spices, sea salts and blends • Taste, feel and breathe in the difference: Only the finest make the cut. Depth of flavour that comes straight from the source. • Elegance can be simple. It’s a well-placed pinch of seasoned sea salt. Sometimes, all it takes to create the perfect dish is a few grains of white truffle salt. • Authenticity. You deserve it. The difference between a quick, easy meal and an unforgettable dinner that transforms you after a long day. Pure ingredients. • Go ahead. Empty the jar We don’t believe in outdated packet of spices…Just the right amount of hand-selected product in each premium jar. The Spice Road is just a few steps away… Bring the spice markets of China, India, Egypt and every mouth-watering region to your fingertips, a culinary voyage every evening at dinner.

For more more information information For contact: contact: Rufus, or Helen Rufus, Gabby Jo or Helen on on 01824 705832 01824 705832 They’d They’d be delighted delighted to to help help

Come and visit us at www.patchwork-pate.co.uk www.patchworkfoods.com info@zestandzing.co.uk or call 0203 488 2460 50

September 2017 | Vol.18 Issue 8

Tel: 01824 705832

/patchworkfoods

@patchworkfoods

SHOW PREVIEW

G Garbanzo Snacks Genovese Geo Gin Senns Ginger Bakers Godminster Vintage Goodio Gordon Rhodes Gourmade Graham’s Granny’s Secret GranoVita UK Great British Biscotti Co. Great Glen Charcuterie Great Taste Deli Greenshoot GREK Groupe Ubique Grove Organic Fruit Co. Juices Grow Your Food Business Gryoe Guidetti Fine Food & Wine Guisabel

3059 1820e 3160 2230e 2950 2120b 2840 2320A 3121 4312 1651 2051 3221 1510D 4610 2050c 3002 2030b 3307 4213 2770 3300 2050b

H Handmade by Van Strien Happy Butter

3260 2120a

New to the show in... …SAUCES AND CHUTNEYS Black Mamba

Founded in 2010, Swazi fair trade company Black Mamba aims to have a positive social impact throughout its supply chain. The brand is made entirely by women in the Kingdom of Swaziland who manufacture its range of artisan chilli products, consisting of sauces, pesto and pickles. The company also says the ingredients in its products are made using organic produce from small, local farmers trained in organic farming and permaculture techniques. As a newcomer to the show, Black Mamba will be revealing a new range of chutneys in three flavours: spicy mango, beetroot & ginger, and green papaya. blackmambachilli.com

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DS 2017!

AR

12

F

Our full range of hand made table sauces, including Tomato, Chilli, BBQ and award winning Brown are now available in 250ml and 45ml bottles.

W

WIN NERS O

We’re thrilled to announce that both our Brown sauce and our new Bloody Mary Mix have been selected as award winning products in Great Taste 2017.

G RE

EA AT TAST

Our Bloody Mary Mixer is available in 500ml bottles. Catering packs are also available.

paul@buckshotoriginal.com www.buckshotoriginal.com

GODMINSTER ® Two Great Taste 1-stars awarded in 2017

Explore the Godminster Range . . .

PICKLED ONIONS, CHUTNEYS, MARMALADES, JAMS & CURDS SPICY CARROT CHUTNEY

2XU UDQJH LV KHDGOLQHG ZLWK ÁDYRXUV of pickled onions with an eye catching brand design which will enchance any condiment shelf. :H ZRXOG OLNH WR GHYHORS SDUWQHUVKLSV ZLWK wholesalers and retailers who share the Mrs Picklepot ethos that food should be fun, tasty and exciting

www.mrspicklepot.co.uk

CHILLI JAM

brigid@mrspicklepot.co.uk | 07989 253456 52

September 2017 | Vol.18 Issue 8

For more information on any of our products please contact our team on 01749 813 733 or email sales@godminster.com www.godminster.com godminster

@godminsterfarm www.godminster.com

SHOW PREVIEW

Hardys Harem Delights Hartwood Foods Hassetts Bakers & Confectioners Hatton Hill Organic Haupt Lakrits Hawkshead Relish Company Hay Wines Helt Honey Hermanos Masa Hibiscus Lily Hider Food Imports Holleys Fine Foods Honestly Co Honeyrose/Kent & Fraser Huffkins Huitres Amelie Hun Foods Hungarian National Trading House Hydropac

4303 4608, 4520 2987 1720c 4114 4388 2100 2961 2110f 2340b 1230G 950 1852 2800 2334 3311 4050 3183 1854 2452

I I Love Snacks iberico singular Ibericos Revisan InkREADible Labels Instaclean Barca Lusa iRaw Healthy Habits Ireland West Irvins Salted Egg Ishara Organic

1710c 2130c 2240b 3411 2454 3240 1550 1500 3172

J.Cocoa 2807 James White Drinks 1230D Jetro 1330, 1340, 1450, 1240, 1440 Jimini’s 4218 Joe & Seph’s Gourmet Popcorn 1832 Joe Tea 2110b Joli 1112 Jose Gourmet 4530 Jugetsudo By Maruyamanori 1440d Just Crisps 1710e

K K- Milk Products Co Kanematsu Corporation Kanmi Chocolate Katashima Co. Kernow Chocolate / Macondo Chocolate Co. Kewpie Corportaion Kilimanjaro Sauce Kineta Drinks .LQJƓVKHU &KLOOL Kitaoka Honten Co. Kitsch - All Natural Soda Kold Group Koockets Kurz & Lang Ltd

2916 1264 3192 1340d 2220a 1330e 2998 3413 1330a 3230 4420 2772 2415

FIN D

AN ST

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J

D

AT 10 US 16

SPRITZ Delicious & refreshing alcoholic drinks - essential for the chiller! BE THE FIRST TO SAMPLE OUR NEW

SLOE SPRITZ

ELDERFLOWER SPRITZ

PLUM SPRITZ

GINGER WINE SPRITZ & GROUP BRANDING

info@wilddrinks.co.uk | www.wilddrinks.co.uk GLUTEN

GF FREE

VEGAN

154 CALORIES

LOW CALORIE

NATURALLY LIGHT

MADE IN THE UK

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Common Grounds Barrel-Aged Coffee (Bourbon Barrel Edition) Panama La Huella “Cafe de Panama” (Natural) Panama La Huella “Cafe de Panama” 100% Gesha (Natural)

Adventurous Coffee • Roasted by Hand Coffee Equipment • Barista Training • Retail

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

www.genovese.ie These are fresh chilled products and available for retail in standard and luxury packaging. Also in two sizes for food service, deli’s and serve over counters of 500g and 1kg tubs. Please contact genovesefoods@gmail.com for a quotation for direct delivery. 54

September 2017 | Vol.18 Issue 8

SHOW PREVIEW

L

New to the show in...

L’Amethyste Chocolates L’Appetit Fou L’Maya / Roco Import UK La Befana Beer Bread La Belle Huitre La Biscotteria | Persis LA Brewery La Chiva Snacks & Co La Cure Gourmande La Majada de Barcina La Tua Pasta Labelling Solutions Labi Beer Lacteas Zamoro Lakeview Computers Landaluz, Andalusian Fine Foods Langalletta Lauden Chocolate Lavolio Boutique Confectionery Le2Mele Legu non e pasta Lequios Japan Co. Les Affranchis Les Chevaliers/SoPure/Love It Likoris & Aromatikus LillyPuds Little Turban Littlestone Coffee Roasters

2859 4413 3005 2778 3020 2110a 2902 2970 2040a 2230d 1120 2418 4188 3040 4410 2240a 2655 2442 2010f 1941d 4198g 1440c 2150a 2904 3078 1230A 4210 2120c

…CURED MEATS AND FISH Black Mountains Smokery

Based in the Brecon Beacons, Black Mountains Smokery produces artisan smoked fish, meats and cheese. Its traditional smoked salmon is made from sustainablysourced salmon dry cured on a bed of salt and gently cold-smoked over Welsh oak. The product won its third Great Taste award this year. The firm’s oak-roasted salmon is made from a fresh fillet, lightly cured and kiln-roasted in smouldering oak smoke (hot-smoked). The company has recently launched a ready-to-eat sea bass fillet, lightly cured and gently hot-smoked over smouldering Welsh oak. smoked-foods.co.uk

Exclusively Supplied by Tenuta Marmorelle; Tenuta Marmorelle Limoncello, Cantine Santa Barbara Barbaglio Wine, Cantine Vedova Valdobbiadene Prosecco Superiore DOCG Extra Dry, Casa Dei Farive Prosecco Millesimato DOC Brut.

www.tenutamarmorelle.com | +44 (0)7535286028

www.tenutamarmorelle.com | +44 (0)7535286028 Vol.18 Issue 8 | September 2017

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7UDGLWLRQDO HVWDEOLVKHG UHFLSHV ZLWK D IRFXV RQ FUDIWVPDQVKLS RXU UDQJH RI EUHDGV DUH WKH SHUIHFW VXSSOHPHQW WR RXU LQQRYDWLYH SURGXFW UDQJH

7HO ZZZ GHEDHUH FR XN

Almond Croissant

Death By Chocolate

Chocolate Nemesis

October

All Butter Croissant

British manufacturer of Depositors and Filling Machines

Riggs Autopack Ltd • Premier Mill • Brunswick Street • Nelson • Lancashire • BB9 0HU T: +44 (0) 1282 440040 • F: +44 (0) 1282 440041 • E: enquiries@autopack.co.uk www.riggsautopack.co.uk @riggsautopack 56

September 2017 | Vol.18 Issue 8

SHOW PREVIEW Lodge Farm Kitchen Lotus Labels Love Cocoa LoveCheesecakes Lunardi 1890 Luscombe Drinks Luss Fine Foods Lustucru Frais

4110 1131 2804 2946 3074 2020e 1522A 2150c

M Mac Knights Magaza Wholesale Manfood Mangajo Drinks Company Marketing Solutions Masons Yorkshire Gin Maxim’s de Paris MC Delicious McLaren’s Christmas Pudding Mellona Meridian Speciality Packaging Meringue O Mania Michel et Augustin Mighty Fine Milco Sas,Domaine de Beauvoir Milkboy Swiss Chocolates Mill & Mortar Millennium Chocolate Factory Miyako Oriental Foods

4396 2791 4412 1030 (1) 4571 3471 2977 1230F 3109 4095 4480 3330 1305 3050 2010g 4540 3009 1330f

MOMA Foods Morsjo Deli Mr Filbert’s Mr Fitzpatrick’s Vintage Cordials Mrs Gill’s Country Cakes Mrs Picklepot Mrs Tilly’s My Olive Branch Mydorable

2400 2210g 1810j 1522 2120d 1530d 1420A 1121 3282

N Nahalko-Pearls Nanona Naplea Original Chocolate Natasha’s Living Foods Natur Inov Naturae Naturser Naturshot Natutral Biscuit Naya Shoten Co Neat’s Snacks Nemi New English Teas New York Delhi Nicolas Vahe Nicolas Y Valero Ninas Popcorn Nix&Kix

1854d 2456 2801 1820f 3039, 3049 2340c 2130g 2784 2230b 1340a 2812 2976 1111 1231 3350 2240c 3211 2803

WA L O V O N M Ü H L E N E N

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

At The Fine Cheese Co. Stand 1830 London Speciality & Fine Food Show (3rd-5th September)

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

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

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sweet, creamy and artisan now Order s! ristma h C r o f

Deli’s, Farmshops, Wholesalers -now is the time to place your Christmas order please call: 01579 362416

EST.1897

Cornish Blue Cheese and Pates perfect for all Christmas Cheeseboards. Available in pots and various truckles

cornishcheese.co.uk

Driver's Foods will drive your sales with premium pickles, relishes and chutneys! Family Picklers since 1906 Available in 330ml & 750ml glass bottles and 425ml PET

Heartsease Farm Strawberry & Mint

Driver's launched the Deli Range new for Summer 2017 to much public acclaim! We are now seeking Deli, Farm Shop, Garden Centre and Premium Food Hall accounts to stock our range and with no minimum order quantity and a buy 10 cases get one free incentive! All orders placed include delivery.

Heartsease has been our family farm since 1903. We love great flavours and using our own spring water, we have blended this delicious Strawberry & Mint pressĂŠ for you. I hope you enjoy it!

Radnor Hills Mineral Water Co. Ltd. Heartsease, Knighton, Powys, LD7 1LU T: +44 (0) 1547 530 220 E: sales@radnorhills.co.uk W: www.radnorhills.co.uk

www.driverspickles.co.uk sarah@driverspickles.co.uk | 0116 2338833 58

September 2017 | Vol.18 Issue 8

SHOW PREVIEW Nobilis Zrt Noble Noda Miso Co Nomad Health Nordisk - Nordic Pantry Norseland Northern Ireland – Taste the Greatness Nougats des Lys Ntsama’s Chilli Oil and Sauces Nut Blend Nutmeg and Hive Nuts Original Nutural World - 100% Nut Butters

1854e 3390 1340f 3415 3100 3309 1965 2030d 3076 2995 2850 3119 2780

New to the show in... …CHOCOLATE J.Cocoa

O OCTOchocolate Offset Print & Packaging ohmanjar-viandes Olive Oil & Old Brandy Portugal Olivence Olly’s Olives Oloves One Drinks Or Tea Europe Organico Realfoods Orkney Creamery Oryx Desert Salt Ossa Organic and Pegoty Hedge Ottar Chocolate

3082 1002 2130e 2785, 4000 3310 2210b 2010h 1910c 1122 1417 1420C 3130 1710b 2984

Founded and run single-handedly by James Hull, J.Cocoa produces single origin bean-to-bar chocolate in West Sussex. It takes 10-15 days to roast, crack, grade, winnow, stonegrind and conch the beans, before the chocolate is handtempered on marble and moulded into bars. “Only organic ingredients are added to my chocolate, with 2-3 ingredients in my dark chocolate bars,” says James. “For great chocolate, less is more.” J.Cocoa will be launching new packaging across the range of chocolate bars at this year’s show, including a peak into Christmas and Easter. jcocoa.co.uk

P RO U D W IN N E R S O F 75 G R E AT TA ST E AWA R D S TO DAT E

tyrrellscrisps.co.uk

tyrrellsofficial

@tyrrells Vol.18 Issue 8 | September 2017

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ǁǁǁ͘ĂĚůŝŶŐƚŽŶůƚĚ͘ĐŽŵ Ϭϭϲϳϲ ϱϯϮϲϴϭ

Gourmet melt-in-

the-mouth meringues Less is more

Meringue O Mania bitesize meringues are rich and indulgent in taste, yet light and surprisingly low in calories. We have created 15 exciting flavours and proud to announce our Salted caramel flavour has won a Great Taste 2017 1-star. Our large jars are ideal for coffee shops to serve individually as a gluten free sweet snack. Our small box and large tetra packs are great for farm shops, delis and high end retail outlets. Our newly launched small jars are ideal for sweet shops. All our products make great hamper gifts.

For 3 generations, the Adlington family have been providing exquisite turkeys , three bird roasts and a delicious range of value added products for your Christmas feast. All supplied direct by our own chilled distribution. dŚĞ ĨŝŶĞƐƚ ƚƵƌŬĞLJ ĨŽƌ LJŽƵƌ ŚƌŝƐƚŵĂƐ ƚĂďůĞ Ͳ ƌĞĂƌĞĚ ůŽĐĂůůLJ͊

info@meringueomania.com www.meringueomania.com

Taste the extraordinary...

Relish Ɣ the

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September 2017 | Vol.18 Issue 8

Stand 2100

SHOW PREVIEW Ouse Valley Foods Ozerlat Real Turkish Coffee & Turkish Delight

4220 2443

P Packaging Mode Palta Valle Extra Virgin Avocado Oil Papaolive - Food & Wines Pasta Garofalo Patchwork Traditional Food Co Patteson’s Pelican Rouge Coffee Roasters Pembrokeshire Beach Food Co Perche ci Credo Phrooti Pieminister Pimenton de la Vera Pinar Suet Mamuelleri San. Pinhais & Companhia Pipers Crisps PlainTasty Poetic License Distillery Popcorn Shed Portee Portugal Portgourmet Potts Partnership Powters Premcrest Prestat Primera Technology Europe

2330 2993 2951 1932 1730b 2010b 2110g 1730d 2787 1710d 1316 2250a 2930 4216 1520 2110h 1910e, 2982 3191 2790 2773 940 1230E 3418 1910b 1841

Prince & Sons Tea Company Products From Spain Proper Pops Proudly Made in Africa Providence Deli Pundits Pure Maple

3391 1142 2010d 2971 1233 3283 3150

Q Quesería La Antigua de Fuentesauco Quicke’s & Cornish Sea Salt Quinlans Fish Kenmare –Select Quirky Gift Library Quoats

2250b 1920f 1720g 1510C 2793

R Raw Halo Real Remedies Regional Co. Renegade and Longton Rete Gastronomica Revolicious Risenta Riseria Tarantola della Bruciata Riverside Spirits Rod & Ben’s Seasonal Foods Rombouts Coffee

1319 3106 2797 3181 1953 4212 4380 4198b 3004 1920a 2420

BAVARIAN TRUFFLE KING German producer for high quality truffle fine food

PER GOLD SU

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For gin Lovers www.bavariantruffleking.com Vol.18 Issue 8 | September 2017

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5 us 6 d it 19 lan ess is V and Ire atn nd st rn re ou on the e G Gr or th l N te ona s ti Ta Na

Our small batch coffees are dragon-roasted by the sea, and freshly made to order.

Available to all independent retailers nationwide Perfect for your deli cafĂŠ, bar or restaurant Private label orders welcome Ring today to have a chat about your business needs on 07900 011 244

www.welshcoffee.com

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

Best Artisan Producer

www.awardwinningeggs.com 62

September 2017 | Vol.18 Issue 8

SHOW PREVIEW Rosebud Preserves Rossi Ice Cream Rubies in the Rubble Ryutsu Service Co.

1037 1230H 2010e 1440a

S Sabores de Anabel Salubrious Sauce Co. Salvana Santa Gadea Organic Goat Cheese Santa Rosalia Sarl Diabolo SAS Saint Lucie Sauce Shop Savoursmiths SCHUMM GmbH Scotia Spice Foods Scotland Food & Drink SDA Food / Sun Dried Fruits & Snacks Seafood and Eat It Seed and Bean Chocolates Seggiano Segonillo FM Shepherds Purse Cheeses Shortbread House Of Edinburgh Sibling Distillery Sim’s Foods (Samosaco) Simon’s Sauce Simple Simon’s Perfect Pies

3270 3412 2230g 2340d 2340e 2030a 2040d 2779 2795 1971 1608 1420E 2922 2220e 4570 1950 4204 2320B 1410F 3110 1730h 3079 1410D

New to the show in... …SNACKS

I Love Snacks

I Love Snacks was founded in February 2016 by Amanda Cook after snacking on olives sold in luxury 5-star hotels by Claudio Verrilli (now her business partner). “His products were so delicious that I felt they should be available to all consumers rather than just high-end hotels and restaurants,” says Cook. “I recognized an opportunity to market them to the on-the-go and convenience sector.” The company has five lines in its range: Natural Italian Nocellara del Belice Olives, gently dehydrated mango, gently dehydrated baby pineapple, 70% cocoa dark Belgian chocolate and smoked almonds. ilovesnacks.co.uk

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September 2017 | Vol.18 Issue 8

SHOW PREVIEW Simply Chocolate Single Variety Co. Slabs: Hunky Chunky Crisps Sleep Well Sloemotion Snack Factory - Scrubbys Snowdonia Cheese Co Soda Folk Soil Association Certification Solkiki Craft Chocolatemaker Soms Importers and Distributors Soul Food Collective Sowan’s Spanish Olive Oil School Speciality Food Magazine Speciality Food Traders Spice Drops Spice Kitchen Spice Sanctuary St Ewe Free Range Eggs Stag Bakeries Stateside Treat Emporium Stokes Sauces Str-eats Food Sugimoto Tea Company Suma Wholefoods Surrey Spice - Gourmet Freezer Meals

2110c 2796 1032 3030 2041 1750 1730e 2010c 2300 2781 4180 2905 1710a 2789 2450 1224 930 3072 2771 2120e 1522B 3239 1940 2992 1440f 3479 2809

T Takahashi Food Industry 1340c Take a Bite 1810h TAP Intertrade Co. 1330c Tarte and Berry 2445 Taste of Sicily 4105 Taste of the West 1920, 2120, 2220, 2020 Taylor Davis 2039 Tea People 3104 Tea-Pop 2782 teapigs 3320 Teaspec 2960 teatime 2842 Ten Acre Snacks 1320 Tentaka Shuzo Co. 1330h Tentazioni UK 4305 Tenuta Marmorelle 1130 Terra Rossa 3107 The Artisan Bakery 1133 The Artisan Food Club 3414 The Bake Shed 1530c The Chilli Jam Man 1600 The Chocolate Smiths 1250 The Cress Co 900 The Curry Sauce Co. 4090 The Dorset Dairy Co 2610 The Fine Cheese Co. & Artisan Biscuits 1830 The Fine Cocktail Company 2775 The Fine Truffle 4318

7 and F’1 me FF 9 Co at S 279 us and see on st

Proud to announce two more Great Taste awards for 2017

T heTaste Pan Yan Pickle Cumberland Pickle

District

Brinjal Pickle

Relishes, Pickles, Chutneys, Chilli Sauces, Olives & A Wasabi & Mango Mayo Lovingly Handmade in the English Lake District For more about our award-winning Black Mitcham peppermint chocolates and teas: visit www.summerdownmint.com

+44(0)15394 48528 +44(0)7977 922 728 www.farradays.com

farradays.tasty

@farradaystasty

Vol.18 Issue 8 | September 2017

65

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

www.ilgelatodiariela.com

SHOW PREVIEW The FoodTalk Show The French Dressing Co The Garlic Farm The Good Till Co The Gorgeous Food Company The Greek Secret The Grocer The Grocery Accelerator The Guild of Fine Food The Hot British Drinks Co. The Jelly Bean Factory The Jersey Oyster Company The Kettle Shed The Magic Tree Co. The Marshmallow Factory The Nut Kitchen The Organic Spirits Co The Parsnipship The Pea Green Boat The Port Of Lancaster Smokehouse The Precious Pod The Protein Ball Co. The Saucy Affair Raw Sauce Company The Skinny Sauce Company The Snaffling Pig Co. The Sweet Beet The Urban Cordial Company The Vegetarian Society The Veggie Plot Savoury Yogurts The Village Workshop The Walnut Tree

4300 2110e 2210f 4498 2350 3210 928 2740 4610 2979 1720d 4611 2798 2914 1720b 2788 924 1730k 1410E 1653 1134 2010h 1317 3007 1710f 3071 2989 4604 2996 4202 1000

Thermx - Natural Fat Burning Energy 3060 Thor Drinks 2010a Thursday Cottage 1110 TIANA Fair Trade Organics 4055 Tigg’s 3416 Torta Pistocchi 3C di Pistocchi C & co 1941a Trade and Investment Promotion Section Embassy of Republic of Poland in London 2920 Traditional Free Range Egg Company 2220b Traidcraft 3160 Treleavens Luxury Cornish Ice Cream 2020b Triple A Wines 4482 Truede 1040 Truffles Calugi 2792 Turmerlicious 2810 Tyrrells Potato Crisps 1752

U Une Normande a Londres Universal Marketing Upwards Foods Urban Village Chocolates

1740 4194, 4198, 4190 2981 2776

V Valsana@Cibo Vecchio Varzi srl - Il Salame Crudo o Piu Brevemen Venchi

1784 4198f 4186

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 www.hiderfoods.co.uk

Hickory Smoked Almonds and Cashews

Hickory Smoked Cashews with Black Pepper

Hickory Smoked Almonds

Vol.18 Issue 8 | September 2017

67

Computer Software for Food and Drink Sales and Distribution

O O O O O O O O O

O

O O O O

Quotes, Sales and Purchase Ordering Telesales Stock Management Batch Tracking Cases and Units with Barcoding Weights Catchweights Task Manager Outstanding Reporting plus Pivot Tables for Management Information Key Performance Indicators for all Management Van routing EDI B to B Portal and/or full trading website Full Training With hundreds of recent users Sharp AX’s high speed systems could help you to drive your business forward. Sharp-aX Computer Systems Ltd R & R House Northbridge Road Berkhamsted, Herts, HP4 1EH 01442 505 950 sales@sharp-ax.com www.sharp-ax.com

68

September 2017 | Vol.18 Issue 8

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

SHOW PREVIEW Vinegar Shed Vitavigor Vitavigor Vittoria Enterprises Volcanic Wines & Olive Oils

3102 4198j 4198j 3010 2250c

W Wadakyu Europe Wales Walkers Shortbread Warner Edwards Distillery Watmuff & Beckett Wellnice Foods What A Melon Wild At Heart Wild Drinks Wild Planet Willy Chase’s Wilson Family Teas Wiltshire Chilli Farm Woodstar Beverages World of Zing Wrexham Lager

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1810e

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2030c 2411 1810a 2777 1330d

Z Zaytas Zeina Foods Zeo Drinks Zest & Zing ZooteeK Zotter Chocolate

3140 1314 2010b 2808 3105 3340

Listings correct at time of going to press

Vol.18 Issue 8 | September 2017

69

Join the Guild of Fine Food for the most anticipated night of the year Monday 4 September 2017 THE EVENING WILL BEGIN with a Reception in the Park Lane suites: a host of 3-star producers will offer morsels at their Tasting Tables to whet your appetite before you move through to the glittering setting of the Ballroom, where the celebrations will begin.

A NEW VENUE THIS YEAR: InterContinental London Park Lane One Hamilton Place, Park Lane

A four course, 3-Star Dinner is being curated by Executive Chef, Ashley Wells. This promises to be a magnificent culinary tribute to Great Taste 2017 winners on a plate. The evening will build towards the magical moment when the 2017 Supreme Champion is announced. The final celebrations, with live music, will continue well into the night.

TICKET PRICE INCLUDES:

Be amongst the first to congratulate the 2017 Great Taste Supreme Champion and the Golden Fork winners.

1800

Great Taste Reception with Tasting Tables

1945

Four course Great Taste Dinner

2230

Cheese Board & Live Music

£160 Guild of Fine Food Members £180 Non-members (prices include VAT) Tickets are strictly limited and are sold on a first come, first served basis. To avoid disappointment, please reserve your tickets today. Contact joanne.myram@gff.co.uk or call +44 (0)1747 825200 Dress: Jackets

The Great Taste Golden Fork Awards Dinner celebrating the Great Taste stars of 2017 gff.co.uk/gta | greattasteawards.co.uk

$KYMPHSJ½RIJSSH KVIEXXEWXIE[EVHW

www.anuga.com

TASTE THE FUTURE COLOGNE, 07.–11.10.2017

THE ONE TRADE FAIR FOR THE ENTIRE Fine Food INDUSTRY.

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

10% off first trade orders

Experience fresh ideas, new sales strategies and lucrative markets - at the number 1 among the food & beverage trade fairs. Secure admission tickets at www.anuga.com/tickets

International Business Media Services 42 Christchurch Road Ringwood BH24 1DN United Kingdom Tel. +44 1425 48 68 30 Fax +44 1425 48 68 31 info@koelnmesse.co.uk

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

@omgmatchatea

@OmgTeaLtd

Vol.18 Issue 8 | September 2017

71

FOCUS ON

chocolate and confectionery Truede’s new mini Turkish Delight aims to turn the premium confectionery into a grab-and-go snack. The new packs come in two ŴDYRXUV URVH DQG PL[HG (apple, pomegranate, lemon & orange). Suitable IRU YHJDQV DQG YHJHWDULDQV the products are gluten- and gelatine-free. RRP £2.99 per J ER[HV truede.com

This month FFD brings you the latest in chocolate and confectionery. Whether it’s raw organic chocolate, gin-infused fudge, unicornthemed lollipops or the UK’s first natural and biodegradable chewing gum, there should be something here to interest your inner Willy Wonka. Compiled by Lauren Phillips

Mary Wadsworth

Sweeten your stock

This autumn, Amelia Rope Chocolate is adding a VDOWHG FDUDPHO EXWWHU Ĺ´DYRXU to its single-origin chocolate bars, made from Colombian FRXYHUWXUHV PLON DQG GDUN 7KH FRPSDQ\ has also announced the addition of catĂ nies made with Marcona almonds and LQ WZR Ĺ´DYRXUV SDVVLRQ fruit and sea salt. For dark chocolate fans, the team has produced coated Spanish hazelnuts dusted with cocoa powder. ameliarope.com

Fondant Lovelies are the latest creations from Italian confectionery maker Lavolio. Released earlier this year, each fondant is crafted by hand using traditional moulds. They come in VL[ ĹśDYRXUV RUDQJH UDVSEHUU\ OHPRQ DOPRQG SHDU DQG YLROHW 553 e SHU ER[ lavolio.com 72

September 2017 | Vol.18 Issue 8

The “totally moreish� chocolates have an outer milk chocolate shell and caramel, hazelnut and sea salt centre

Artizan Fudge says its OX[XU\ KDQGPDGH Ĺ?PHOW LQ your mouthâ€? fudge is now DYDLODEOH LQ J JLIW EDJV 7KH EDJV DUH DYDLODEOH LQ Ĺ´DYRXUV IURP GDUN chocolate, strawberry, and ZKLWH FKRFRODWH YDQLOOD WR WKH PRUH DGYHQWXURXV amaretto, double chocolate mint, maple & walnut, and whisky. RRP ÂŁ3.25-3.99. artizanfudge.co.uk

Charbonnel et Walker launched its caramel hazelnut sea salt swirls in May this year. The company says the new FKRFRODWHV DUH Ĺ?WRWDOO\ moreishâ€? with an outer milk chocolate shell and caramel, hazelnut and sea salt centre. The new product is packaged in a turquoise gift ER[ FRQWDLQLQJ HLJKW FKRFRODWHV SHU ER[ Trade price ÂŁ6.55 with DQ 553 RI e charbonnel.co.uk

Pistachio, sour cherry, mango, coconut, hazelnut and orange & QLE DUH WKH ŜDYRXUV LQ G.org.e’s new raw organic chocolate bars. Each 110g bar is sugar-, dairy-, JOXWHQ DQG VR\D IUHH 7UDGH SULFH e 553 e JRUJHWUXIŜHV FR XN

The Mr Popple’s Chocolate UDQJH RI YHJDQ UDZ chocolate bars is now made with yacon syrup instead of coconut sugar. This synergises well with the dark chocolate, says creator Ben Popple, and has a third of the calories of regular sugar. There are QLQH ŴDYRXUV LQ WKH UDQJH including fennel & raisin DQG PLQW OLPH 553 e per bar. . mrpoppleschocolate.co.uk

'RUVHW FRPSDQ\ Solkiki has released a new Bali White craft chocolate bar. Organic, glutenfree, and dairy-free, it is made IURP FROG SUHVVHG ZKLWH FKRFRODWH with Madagascan vanilla and FRFRD EXWWHU 7UDGH SULFH e 553 e solkiki.co.uk

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

How we stock it‌

Divine Chocolate says its new cappuccino chocolate bar uses ingredients from Fairtrade producers including Machu Picchu coffee and Madagascan vanilla. The new 40g bar joins the company’s existing range of grab-and-go bars – including dark chocolate with caramel, milk chocolate with caramel, and orange milk chocolate – which have been redesigned with new wrappers. RRP £1.20. divinechocolate.com

The tins are decorated with original art nouveau posters

Flower & White has added to its Merangz line-up with a limited edition box of PHULQJXH WUXIĹ´HV (DFK bite-sized meringue has EHHQ Ć“OOHG ZLWK D FKRFRODWH WUXIĹ´H 7KH Ĺ´DYRXUV LQFOXGH hazelnut praline, chocolate orange, mint chocolate and ,ULVK FRIIHH (DFK ER[ KDV DQ RRP of ÂŁ9.95. Ĺ´RZHUDQGZKLWH FR XN

DAVID RHODES Store manager The Udder Farm Shop, Dorset The Udder Farm Shop likes to cover all bases with its chocolate and confectionery range, from everyday after-dinner mints to the more unusual and eye-catching chocolate stiletto. It carries both local suppliers – including The Dorset Chocolate Company and Chocolate Arthouse – and those from IXUWKHU DĆ“HOG VXFK DV Bon Bons, Whitaker’s and Monty Bojangles. “The Bon Bons are our bestsellers, particularly

the chocolate raisins and chocolate peanuts,â€? says Rhodes. He adds that the till point is a good location for any loose sweets, making them a grab-andgo product for customers and increasing impulse purchases. “Our price points start at ÂŁ1.75 for the Bon Bons,â€? says Rhodes, “through to the higher priced gift items, which are around ÂŁ16-17. Our chocolate stiletto by Chocolate Arthouse is ÂŁ16.â€? theudderfarmshop.co.uk

7KH VRIW FKHZ VKXIŜH Offering an alternative to the mainstream synthetic brands, Chewsy has created what it claims is the UK’s ƓUVW DQG RQO\ QDWXUDO biodegradable, sugar-free chewing gum. The product uses a chicle gum base from the sapodilla tree for a soft

chew and natural xylitol as a sweetener. Available in 10 pieces per 18g SDFN Ĺ´DYRXUV LQFOXGH peppermint, spearmint and lemon. Trade price ÂŁ11.17 per case of 12 packs (RRP ÂŁ1.49 per pack). chewsygum.co.uk

Butterscotch, Himalayan salted caramels and mixed nut brittle are the latest additions to Fudge Kitchen’s range of luxury brittles and caramels. The mixed nut brittle is a “medley of walnuts, hazelnuts, almonds and peanutsâ€? (RRP ÂŁ5.99), while the butterscotch slices are covered in milk chocolate (RRP ÂŁ6.49). The salted caramels are “soft, sweet, creamy caramel balanced with Himalayan saltâ€? (RRP ÂŁ6.49). fudgekitchen.co.uk

Uncle Joe’s new sugar-free mint balls were created to offer alternative confectionery for consumers looking to exclude or reduce sugar from their diet. Launched in January this year, the products come in 60g pre-packed bags. RRP £1 each. uncle-joes.com

BrindisaĹ?V QHZ Ć“QH chocolate leaves with salt (RRP ÂŁ5.50, 60g) are packaged in tins decorated with original art nouveau posters. The company says the WKLQ OHDYHV RI cocoa chocolate gain a touch of savouriness from the Mediterranean salt. The Spanish importer has also added Rabitos Royale: VDOWHG FDUDPHO Ć“JV which use a Spanish WKLQ VNLQQHG Ć“J FDOOHG Pajarero for a “smooth, creamy and mildly chewy textureâ€?. RRP ÂŁ12.95 per 142g (pack of 9). brindisa.com

Belinda Clark has created a white branded gift tin containing 40 pieces of handmade marshmallow. The tin is made up of 24 plain vanilla marshmallows and 15 coated in Belgian milk chocolate. Trade price ÂŁ9.40 plus VAT (RRP ÂŁ15.00). belindaclark.co.uk

Though it was only launched last summer, the Charles Butler brand was inspired by an artisan FRQIHFWLRQHU IURP 6KHIƓHOG in 1848. The company’s range includes liquorice & blackcurrant, barley sugars, mint rock, fruit drops, and chocolate limes which are produced from the original confectioner’s archived recipes. Trade price: £9 per case of 6 x 190g boxes. RRP: £3.50 per 190g box. charles-butler.co.uk

Goupie’s new range of minis are 80g snack-pack versions of its trapezoidal-shaped boxes. The products are available in countertop display boxes of 10 and in 5 ŜDYRXUV RULJLQDO PLQW RUDQJH espresso and salted sticky toffee. RRP £2-2.50. goupie.co.uk

Vol.18 Issue 8 | September 2017

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Sticky Lemon Pudding

Christmas Pudding.” Gluten Free Christams Pudding Sticky Chocolate Pudding

Ginger Pudding

of

Truly burtreepuds

SCRUMPTIOUS

burtreepuddings

www.burtreepuddings.co.uk

Charlotte Brown’s Handmade

30 Years and still going strong... but how on earth do we do it .. well..? It’s Great Tasting Cakes

Artisan Preserves and Relishes

Traditional – but different Our Onion Relish is different – Great Taste judges called it “funky”! Our Piccalilli is very traditional, but they liked that a lot too

Email or call today for free samples

It’s Great Customer Service And it’s Happy Bakers making the edible taste incredible Click on the website videos to see the

bakery elves in action t: 01274 590698 e: Sales@just-desserts.co.uk w: www.just-desserts.co.uk Station Road • Shipley • West Yorkshire • BD18 2JL 74

September 2017 | Vol.18 Issue 8

Tel 02380 671047 / 07826 835127 charlottebonney@hotmail.com

www.charlottebrowns.co.uk

chocolate and confectionery Happy People Planet’s organic chocolate almonds DQG WUXIŴHV ZHUH UHOHDVHG ODVW VSULQJ 0DGH IURP ƓYH YDULHWLHV IURP 6SDLQ WKH almonds are roasted then coated in Belgian dark and milk chocolate (RRP £3.99). 7KH WUXIŴHV DUH PDGH ZLWK a dark chocolate ganache DQG FRPH LQ WKUHH ŴDYRXUV FRFRD SRZGHU VSHFXORRV ELVFXLWV SRZGHU DQG Japanese green tea matcha. RRP £3.99 per 100g. happypeoplepla.net

To celebrate its 30th DQQLYHUVDU\ WKLV \HDU Roly’s Fudge has added peaches & cream and )ORUHQWLQH IXGJH ŴDYRXUV to its range of traditional FUXPEO\ IXGJH 7KH IRUPHU LV PDGH ZLWK IUHH]H GULHG SHDFKHV DQG FORWWHG FUHDP ZKLOH WKH ODWWHU LV ƓOOHG ZLWK FUDQEHUULHV FKHUULHV KD]HOQXWV DOPRQGV DQG WRSSHG ZLWK GDUN FKRFRODWH RRP £6.75 per 300g box. rolysfudge.co.uk

Confectionery wholesaler House of Sarunds has added Bonbons for Adults from the Treat Kitchen. These alcohol-themed gourmet candies are available in strawberry & Prosecco, beer & chocolate, gin & tonic, and peach Bellini. RRP ÂŁ3.99 per 200g pouch. sarunds.co.uk

String bags filled with Dreamy Chocolate Hippos

This month Belgian FRPSDQ\ BarĂş is releasing string bags Ć“OOHG ZLWK LWV 'UHDP\ &KRFRODWH +LSSRV (RRP ÂŁ7.50 per 90g). Each bag contains six WUHDWV DQG FRPH LQ WZR YDULHWLHV GDUN FKRFRODWH ZLWK VHD VDOW FDUDPHO RU DVVRUWHG Ĺ´DYRXUV VHD VDOW FDUDPHO KRQH\ DOPRQG DQG KD]HOQXW WUXIĹ´H 7KH FRPSDQ\ is also releasing gift MDUV ZLWK YDQLOOD EHDQ PDUVKPDOORZV FRYHUHG in milk or dark chocolate (RRP ÂŁ12.40). www.baru.be

Ombar has unveiled a new coco DOPRQG ĹśDYRXU )LOOHG ZLWK UDZ almonds, the dark chocolate bar contains 60% cocoa solids in a larger 70g pack. Cases of 10 packs cost ÂŁ20.56 (RRP ÂŁ3.29 per bar). ombar.co.uk

)UHQFK FRQIHFWLRQHU\ PDNHU Mydorable has announced WKH ODXQFK RI WZR QHZ KDUG VZHHWV YHUEHQD DQG SRSS\ 7KH QHZ Ĺ´DYRXUV DUH packaged in a small tin box ZLWK D ZLQGRZ RQ WKH OLG WR DOORZ FXVWRPHUV WR VHH the products inside. Both VZHHWV ZLOO EH DYDLODEOH WR stockists from this month. 553 e SHU J mydorable.com

Though launching in ,QGLDQ FKRFRODWH producer Earth Loaf Artisan Chocolate entered the 8. PDUNHW ODVW \HDU 7KH FRPSDQ\ VD\V LWV WKH Ć“UVW EHDQ WR EDU FKRFRODWH WR HPSOR\ RUJDQLF 6RXWK ,QGLDQ FDFDR H[FOXVLYH to the Karnataka state. )ODYRXUV LQFOXGH JQRGKRUDM DSULFRW PDQJR UHG FDSVLFXP FKLOL DQG 7RNDL coffee & pineapple. RRP ÂŁ5.50 per bar. earthloaf.co.in

,QĹ´XHQFHG E\ Ĺ´DYRXUV DQG ingredients from the Far (DVW Kanmi Chocolate has created a box of 12 LQGLYLGXDO FKRFRODWHV Each box has 11 different Ĺ´DYRXUV IURP PLON WHD MDVPLQH JLQJHU DQG PLON orange to the more exotic JXDYD VHVDPH DQG 6LFKXDQ peppercorn. Trade price is e SHU ER[ 553 e 12.50). kanmichocolate.com

/DVW PRQWK Dick Taylor Craft Chocolate launched WZR QHZ FKRFRODWH EDUV 7KH FDUDPHOL]HG DOPRQG ZLWK cinnamon bar is made using Ć“QHO\ FKRSSHG &DOLIRUQLD DOPRQGV FDUDPHOLVHG ZLWK sugar and cinnamon in a 73% Northerner Blend dark FKRFRODWH 7KH %UD]LO )D]HQGD &DPERD EDU LV VDLG WR KDYH WDVWLQJ QRWHV RI FRFRD JUHHQ WHD DQG GDWHV dicktaylorchocolate.com

The new Finesse Collection from Chez mon Chocolatier includes Fraise Banane Pistache (chocolate topped with strawberry, banana & pistachios), Noir 60% Orange RUDQJH ĹśDYRXUHG FKRFRODWH DQG Noir Noisette (chocolate topped with hazelnuts). chezmonchocolatier.com

Pandora Bell has launched a limited-edition unicorn pink lemonade lollipop. Hand-rolled to be 9cm in diameter, the product is gluten-free and uses only natural FRORXUV DQG ĹśDYRXUV 553 e pandorabell.com

%DVHG LQ 1HZFDVWOH XSRQ 7\QH North Chocolates KDV UHFHQWO\ DGGHG D GDUN \X]X EODFN VHVDPH seed bar to complement its existing gourmet range. )URP GHOLFDWH Ĺ´RUDOV WR PRUH SXQFK\ QXPEHUV LQFOXGLQJ LWV EHVW VHOOLQJ OLTXRULFH EODFNFXUUDQW DOO EDUV DUH KDQG ZUDSSHG JOXWHQ IUHH DQG YHJDQ IULHQGO\ J 553 e northchocolates.co.uk

6LQFH ODXQFKLQJ LQ 2[IRUGVKLUH EDVHG The Chicken Shed LV QRZ branching out from its local farm shops and delis. The FRPSDQ\ XVHV 3HUXYLDQ &ULROOR ZKLFK LW VD\V JLYHV WKH FKRFRODWH Ĺ?LWV ORYHO\ PHOORZ Ĺ´DYRXUĹ? 7KH J EDUV FRPH LQ YDULHWLHV LQFOXGLQJ WZR QHZ OHPRQ DQG JLQJHU Ĺ´DYRXUV Wholesale price ÂŁ1.80 (RRP ÂŁ3.25). thechickenshed.eu

Beech’s Fine Chocolate has added gold and silver foil to its packaging for its new range of WUXIŜHV $YDLODEOH LQ J SDFNV RI QLQH WKH WUXIŜHV FRPH LQ IRXU ŜDYRXUV &KDPSDJQH SLQN Champagne, Prosecco and salted caramel. EHHFKVžQHFKRFRODWHV FRP

Vol.18 Issue 8 | September 2017

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Past Tense Treats by Deli Lites take great pride in our award winning, hand made, indulgent bakery products. Based in Warrenpoint, Co. Down, our bakery is an extension of our Gourmet Sandwich business which makes innovative bespoke food to go offerings. Our innovation and passion is reflected in our use of top quality ingredients, such as Irish butter and Belgian chocolate. In addition to our cafÊ offering we have our new retail sharing slabs in four tempting varieties – Salted Caramel Brownie, Belgian Chocolate & Mint, Zesty Lemon & Coconut and Belgian Choc Caramel Shortbread.

2016

2017

S i lv

e r 201 5

We are currently searching for the perfect partner to distribute and sell our products in the GB market. Look out for us at the Speciality & Fine Foods Fair @ the Food NI stand 3-5 Sept and Lunch @ ExCel London (Stand H65) 21-22 Sept.

PASTTENSETREATS.COM T 028 4175 4807

sales@delilites.com

Chocolate Barks by Yvette HANDMADE ARTISAN CHOCOLATE BARKS & INFUSIONS

Proud to announce two Great Taste 2017 awards

Coffee Mocha Bark

Dark Salted Caramel Bark

www.yvetteschocolates.com 07908 187439 | yvette@yvetteschocolates.com 76

September 2017 | Vol.18 Issue 8

SHOW PREVIEW Lunch! celebrates its 10th anniversary at new venue – London’s ExCeL – on the 21st & 22nd September. Here’s why you should visit the food-to-go show.

Six reasons to visit… Lunch! the contemporary food-to-go show

1

2

3

Find over 335 exhibitors

See the latest products

Meet different producers

Retailers looking for the next bestseller will have more choice than ever this year at the show’s new venue, ExCeL, London. The move has allowed for a 23% increase in stand space, so there will be 335 exhibitors gathered all under one roof.

The Innovation Challenge Gallery is where visitors can find 70 of the most original new products in the food-to-go sector from across the show floor. Buyers can vote for their favourite product on display, and those with the most votes at the end of day one will be invited to pitch their product to a panel of industry judges on day two.

Visitors can get to know a variety of different exhibitors. From show regulars including Teapigs, Salty Dog Brands, Natural Balance Foods and Chegworth Valley Juices, through to newcomers like Nibble Group, Big Boss Palm, Thai Delicious, Shibui Tea and Deli Lites Ireland.

4

5

Discover the next big seller

Get advice from the experts

Those looking to differentiate themselves from their competitors should visit The Start Up Zone to meet the latest start-up companies from across the food-to-go sector. This year there will be 24 companies not normally found at trade shows, giving you the chance to see, taste and source innovative products launching in the industry.

The show’s free keynote seminars will offer visitors advice and insights from leading lunchtime operators. This year, there will be exclusive talks with Roger Whiteside, CEO of bakery and food-togo giant Greggs, and Andrew Walker, chief executive of EAT.

6 Do business with the right people With over 6,000 visitors expected to attend the show, there will be plenty of people to meet and network with. Among those attending are big players, Holland & Barrett, John Lewis, Lidl and Waitrose, plus leading independents, cafés, and sandwich shops from across the UK. Vol.18 Issue 8 | September 2017

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CMT

Continental Meat Technology Gluten free rusk substitute from CMT CMT introduces a revolutionary new gluten free crumb, which can replace conventional rusk in sausages and burgers or can be used as a coating for meat and poultry products.

CMT gluten free crumbs:

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

www.continentalmeattechnology.co.uk

No compromise on quality 78

September 2017 | Vol.18 Issue 8

ARTISAN PRODUCERS

the seed fund academy CYBER CRIME

And then there were four We take a look at the four start-ups that have made it to the final stages of The Seed Fund mentoring scheme Having partnered with Great Taste this year and widened its scope from the South West to the whole of the UK, The Seed Fund is now in the final stages of selecting the overall winner in its Academy small business mentoring programme. Earlier this year, 13 businesses were chosen from a host of applicants to participate in a summer schedule of classes and mentoring sessions with a group of industry experts, including Tracklements’ Guy Tullberg, Mark Wiltshire and Nicki Stewart of Diverse Fine Foods and Jayne Noblet and David Webb from branding consultancy The Collaborators, who first set the philanthropic programme in 2013. Having all received a wealth of advice and instruction from these industry experts, the

Class of 2017 has now been narrowed down by the mentors to just four businesses, and an overall winner will be unveiled this month at the Great Taste Golden Fork Awards dinner. You can read all about the final four over the next two pages and visit the Fund’s website for profiles of the other shortlisted businesses.

FIREPOT

freeze-

dried

meals

GAIA PULSES IF YOU HAVE experienced camping rations, the concept of freeze-dried meals is unlikely to Ć“OO \RX ZLWK GHOLJKW HYHQ LI WKH\ DUH ELOOHG DV Ĺ?OLJKWZHLJKW DQG QXWULWLRXVĹ? %XW )LUHSRWĹ?V UDQJH of easy-to-prepare meals captured The Seed )XQGĹ?V DWWHQWLRQ ZLWK LWV EOHQG RI FRQYHQLHQFH Ĺ´DYRXU DQG DOO QDWXUDO LQJUHGLHQW OLVW Its chilli con carne & rice has 50% less sugar, PRUH FDUEV OHVV VDOW WKDQ LWV QHDUHVW FRPSDUDEOH SURGXFW DQG QR SDOP RLO $V ZHOO DV EHLQJ KHDOWKLHU WKH PHDOV KDYH DOVR EHHQ GHYLVHG WR SURYLGH WKH SURWHLQ FDUERK\GUDWHV DQG Ć“EUH WKDW WKH KXPDQ ERG\ QHHGV ZKHQ LWĹ?V DGYHQWXULQJ RXWGRRUV ĹŠ ZKLFK LV H[DFWO\ ZK\ 'RUVHW EDVHG -RKQ )LVKHU GHYHORSHG WKH FRQFHSW LQ WKH Ć“UVW SODFH outdoorfood.com

Every session allows us to learn without the costly and time-consuming process of trial and error

HAVING ALREADY ENJOYED success selling her old-school Greek dishes daily at The Old %DWKV &DIH LQ +DFNQH\ :LFN (DVW /RQGRQ *DLD Pulses founder Yolanda Antonopoulou is looking WR WDNH WKH Ĺ?IRRG RI WKH JRGVĹ? WR D ZLGHU PDUNHW 2UJDQLF SXOVH VWHZV DUH WKH IRFXV RI KHU ready-to-eat range and some of these dishes KDYH DOUHDG\ ZRQ D *UHDW 7DVWH RQH VWDU LQFOXGLQJ =HVW\ <HOORZ /HQWLOV ZLWK OHPRQ WXUPHULF FDUDPHOLVHG RQLRQ 2WKHU PHDO SRWV LQ WKH UDQJH DUH )DVRODGD FDQHOOLQL EHDQV FHOHU\ FDUURW WRPDWR VWHZ OHQWLO TXLQRD VWHZ ZLWK VSULQJ RQLRQ JDUOLF GLOO DQG D VPRN\ EXWWHU EHDQ VWHZ ZLWK UHG SHSSHU VXQGULHG WRPDWR $QWRQRSRXORX GHVFULEHV KHU HQWUHSUHQHXULDO MRXUQH\ DV D ORQHO\ RQH ĹŠ Ĺ?\RX \RXUVHOI DQG \RXU ODSWRSĹ? ĹŠ EXW WKDW KDV FKDQJHG VLQFH HQWHULQJ WKH 6HHG )XQGĹ?V PHQWRULQJ SURFHVV Ĺ?,QLWLDOO\ WKH IDFW WKDW , FRXOG HYHQ GLVFXVV P\ SURGXFW IHOW H[WUHPHO\ WKHUDSHXWLF )URP WKH YHU\ Ć“UVW ZRUNVKRS , JRW D EHWWHU XQGHUVWDQGLQJ RI P\ EUDQG DQG KRZ LPSRUWDQW LV WKH DQVZHU WR ZK\ DP , GRLQJ *DLD 3XOVHV Ĺ?&RPLQJ IURP *UHHFH ZKHUH \RX KDYH QR RQH WKDW ZLOO RIIHU you help other than your family, this immediately felt like one of those gifts WKDW IDOOV IURP WKH VN\ Ĺ? gaiapulses.com

Old school

Greek pulse stews This felt like one of those gifts that falls from the sky CONTINUED ON PAGE 81

Vol.18 Issue 8 | September 2017

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Your resistance will crumble this Christmas.

See the full range at deans.co.uk

80

We still hand-bake our shortbread to Helen Dean’s exacting standards using her very own recipe and traditional ingredients. It’s the Dean’s way and as far as we’re concerned, it’s the only way to ensure our baking tastes just as good as my mother used to make.

September 2017 | Vol.18 Issue 8

ARTISAN PRODUCERS

THE SEED FUND IN BRIEF

What is it? Established in 2013 by branding and marketing consultancy The Collaborators, The Seed Fund is a philanthropic organisation set up to help Ĺ´HGJOLQJ IRRG DQG GULQN EXVLQHVVHV JURZ DQG Ĺ´RXULVK (DFK \HDU D VKRUWOLVW RI FDUHIXOO\ VHOHFWHG applicants is enrolled into The Seed Fund $FDGHP\ 1RZ VXSSRUWHG E\ *UHDW 7DVWH WRR WKLV \HDUĹ?V SURJUDPPH IHDWXUHG EXVLQHVVHV RQ WKH VKRUWOLVW What is the The Academy? The Seed Fund’s Academy provides expert JXLGDQFH IURP EX\HUV PDUNHWHUV LQYHVWRUV DFFRXQWDQWV DQG HVWDEOLVKHG HQWUHSUHQHXUV 7KHUH DUH D QXPEHU RI WDONV HYHQWV DQG mentoring sessions throughout the summer PRQWKV IRU VHOHFWHG SURGXFHUV 6HVVLRQV FRYHU raising investment, creating a remarkable brand, understanding consumers, sales and pricing strategy, distribution, PR, recruiting and legal DGYLFH Who are the mentors? $ WHDP RI LQGXVWU\ H[SHUWV DQG DGYLVRUV *X\ 7XOOEHUJ IURP 7UDFNOHPHQWV WRS EDNHU 7RP +HUEHUW 5HQÂŤH (OOLRWW IURP 3ODQHW 2UJDQLF -RKQ )DUUDQG DQG 7RUWLH )DUUDQG IURP WKH *XLOG RI )LQH )RRG 0LFN :KLWZRUWK IURP FFD, Primrose 0DWKHVRQ IURP 3ULPURVHĹ?V .LWFKHQ 1LFNL 6WHZDUW DQG 0DUN :LOWVKLUH IURP GLVWULEXWRU 'LYHUVH )LQH )RRG DQG -D\QH 1REOHW DQG 'DYLG :HEE IURP 7KH &ROODERUDWRUV What’s in it for them? $SDUW IURP WKH VDWLVIDFWLRQ RI VHHLQJ \RXQJ FRPSDQLHV JURZ DQG Ĺ´RXULVK 7KH 6HHG )XQG DOVR JLYHV LWV PHQWRUV D FKDQFH WR VWHS RXWVLGH RI WKHLU GDLO\ OLYHV DQG JDLQ IUHVK SHUVSHFWLYH IURP D ZKROH QHZ JHQHUDWLRQ RI LQVSLUDWLRQDO SHRSOH DQG EXVLQHVVHV What happens to the winner? 2YHU WKH FRXUVH RI WKH VXPPHU WKH DUH QDUURZHG GRZQ WR MXVW IRXU IURP ZKLFK DQ RYHUDOO ZLQQHU LV VHOHFWHG E\ 7KH $FDGHP\Ĺ?V SDQHO RI PHQWRUV DQG UHFHLYHV D IXOO \HDU RI EXVLQHVV support, brand development and on-going DGYLFH IURP LQGXVWU\ H[SHUWV D SUL]H HVWLPDWHG WR EH ZRUWK RYHU e

the seed fund academy

OOMPF ALL THE candidates have great talent and unique businesses, so to be picked to be LQ WKH Ć“QDO IRXU LV YHU\ KXPEOLQJ Ĺ? VD\V 2RPSI IRXQGHU $O\FH 5RFNOLII 7KDWĹ?V QRW WR VD\ VKH GRHVQĹ?W KDYH KHU H\HV RQ WKH XOWLPDWH SUL]H WKRXJK $QG LWĹ?V WKDW VDPH FRPSHWLWLYH VWUHDN WKDW OHG KHU WR WKH LGHD IRU 2RPSI $ NHHQ GLVWDQFH UXQQHU 5RFNOLII ZDV OHIW GLVDSSRLQWHG E\ WKH SURFHVVHG FDIIHLQH DQG VXJDU ODGHQ VQDFNV PDUNHWHG DW H[HUFLVH HQWKXVLDVWV DQG GHFLGHG WR GHYHORS D PRUH QXWULWLRXV DOWHUQDWLYH +DQGPDGH LQ 'RUVHW WKH UDQJH RI QDWXUDO HQHUJ\ EDUV DQG HQHUJ\ EDOOV DUH DOO FROG SUHVVHG WR EHWWHU UHWDLQ QXWULHQWV DQG Ĺ´DYRXU DQG WR DLG GLJHVWLRQ ZKLOH RQ WKH PRYH $OVR VXLWDEOH IRU WKRVH IROORZLQJ D FOHDQ GLHW WKH EDUV FRPH LQ IRXU Ĺ´DYRXUV $ZHVRPH $FDL &DFDR &KDUJH 2K 6R 3LVWDFKLR DQG 9HU\ %HUU\ 7KHUH DUH DOVR WKUHH FROG SUHVVHG EDOOV LQ *RML *R *R 2UDQJH 2RPSI EDOOV DQG 3HFDQ 3RZ )ODYRXUV 5RFNOLII VD\V WKH H[SHUW PHQWRULQJ RI 7KH 6HHG $FDGHP\ KDV DOORZHG KHU WR GHYHORS QHZ ideas into viable products but it has also helped KHU DVVHVV KHU SURJUHVV VLQFH VHWWLQJ XS LQ Ĺ?:KHQ \RX DUH UXQQLQJ D EXVLQHVV GD\ WR GD\ LWĹ?V QRW RIWHQ \RX KDYH WKH RSSRUWXQLW\ WR WDNH D VWHS EDFN $WWHQGLQJ 7KH 6HHG $FDGHP\ JDYH PH WKH FKDQFH WR FKDOOHQJH WKH EXVLQHVV GHFLVLRQV , KDG DOUHDG\ WDNHQ DQG KDYH WLPH WR UHDOO\ FRQVLGHU DQG UH HYDOXDWH WKHP Ĺ? oompfenergy.com

Energy snacks made with

natural

ingredients

When you are running a business day to day, it’s not often you have the chance to take a step back

theseedfund.co.uk

BARMIES

Baked snacks

made from

brewing

by-product

NOTTINGHAMSHIRE baker Sophie Wood PDNHV VQDFNV PDGH XVLQJ D ORQJ IRUJRWWHQ LQJUHGLHQW ĹŠ EHHU EDUP $ E\ SURGXFW IURP WKH EUHZLQJ RI EHHU WKLV \HDVW\ IURWK ZDV WUDGLWLRQDOO\ VNLPPHG RII WKH IHUPHQWLQJ EHHU DQG DGGHG WR EUHDG WR KHOS LW ULVH $SSDUHQWO\ WKH XQSUHGLFWDEOH QDWXUH RI WKH ULVH JHQHUDWHG WKH ZRUG EDUP\ $ 863 OLNH WKDW VRXQGV OLNH PDUNHWLQJ JROG EXW :RRG KDG WKH VDPH SUREOHP WKDW VR PDQ\ VPDOO IRRG VWDUW XSV KDYH Ĺ?, DSSOLHG IRU WKH 6HHG )XQG DV , NQHZ , KDG D XQLTXH LGHD DQG SURGXFW ZKLFK , IHOW ZDV EHLQJ YHU\ ZHOO UHFHLYHG ORFDOO\ DURXQG P\ DUHD Ĺ? VKH VD\V Ĺ?+RZHYHU , ODFNHG WKH H[SHULHQFH DQG NQRZOHGJH WR FRQFLVHO\ FRQYH\ WKHVH EHQHĆ“WV DQG FUHDWH D ĹŒEUDQGĹ? ZKLFK FRXOG EH

FRPPXQLFDWHG PRUH ZLGHO\ DFURVV WKH 8. DQG EH\RQG Ĺ? 7KH 6HHG $FDGHP\ PHQWRULQJ KDV DOORZHG :RRG WR WHOO KHU SURGXFWĹ?V VWRU\ 1RW RQO\ GRHV EDUP JLYH XQLTXH Ĺ´DYRXUV WR KHU WKUHH YDULHWLHV ĹŠ SHDQXW VDWD\ VPRN\ FKLSRWOH JDUOLF OLPH DQG EODFN EHHU FKHHVH VHVDPH ĹŠ LW LV DOVR IXOO RI % YLWDPLQV DQG XVLQJ LW LQ EDNLQJ UHGXFHV WKH HQYLURQPHQWDO LPSDFW RI EUHZLQJ ZDVWH Ĺ?7KH 6HHG $FDGHP\ KDV XQUDYHOHG HYHU\WKLQJ , WKRXJKW DERXW P\ EXVLQHVV SURGXFW DQG EUDQG DQG SXW LW EDFN WRJHWKHU LQ D ZD\ WKDW , QRZ KDYH D FOHDU VWUDWHJ\ RI ZKDW , QHHG WR GR WR PRYH LW IRUZDUG Ĺ? VD\V :RRG 6KHĹ?V QRZ WDUJHWLQJ VDOHV LQ ERWK EDUV DQG LQGHSHQGHQW UHWDLO eatbarmies.co.uk Vol.18 Issue 8 | September 2017

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E AT ! D 18 20 EW N FOR

STOCK UP FOR A BRAND NEW YEAR! Sunday 11 February 12-4 Monday 12 February 10-7 Tuesday 13 February 10-4 Hall 2, Yorkshire Event Centre HG2 8QZ

Register for free entry to visit: www.gff.co.uk/harrogate We listen to our visitors; and by popular demand we have bought forward the Show to February and included an extra day trading to allow for a late afternoon visit on the Monday as well as bringing back Sunday opening times. • A showcase of the finest food • Maximise profits and pick up • Taste the best British and & drink producers gathered in key industry trends Continental charcuterie the North • Sample and compare a range • Take part in the FineFoodLive! • Discover the story behind their of award-winning craft spirits sessions running over the 3 products • Book onto one of our seminars days • Taste and try before you buy running at • Deliciouslyorkshire Pavilion • Learn how to create in-store the show revealing Yorkshire’s best food theatre for your customers & drink TRADE ONLY: Easy access and free parking. Under-18s will not be admitted. Students by prior arrangement only

www.gff.co.uk |

@guildoffinefood #harrogateffs #ISpyGreatTaste

Our family have produced Single Variety apple juice, since 1980, from only Kentish apples, gently pasteurised. Both varieties we entered won a star in Great Taste 2017 – Perhaps we should enter all 10 next year?

For all Your Bakery Kneads BAKERY RACKS & TRAYS

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

duskin.co.uk

Old Winchester back in stock! A very hard 18 month farmhouse cheese which has D GLVWLQFW QXWWLQHVV LQ ÀDYRXU DQG PDGH ZLWK vegetarian rennet.

www.lyburncheese.co.uk 01794 399982 Vol.18 Issue 8 | September 2017

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Our unique Bake at Home Concept Part-baked bread and ready to bake pastries all individually packaged for frozen retail sale, supported with a comprehensive and innovative range of point of sale material. 5HWDLOHUV FDQ EHQHÀW IURP JXDUDQWHHG KLJKHU PDUJLQV DQG customers enjoy total freshness at home anytime. We also pride ourselves in a personal service to each retailer with tasting days and merchandising to ensure they maximise this long-term sales opportunity. For further information please call us on 01989 741010.

www.hedonistbakery.co.uk

A unique range of plastic food packaging Tamper evident and film seal ranges injection moulded in PP 25ml to 5000ml size range in round, square, oval and rectangle Available from stock in transparent PP Reliable lead times and service - sensible minimum order size Visit www.innavisions.com or call us for a brochure TEL: 01886 832283 84

September 2017 | Vol.18 Issue 8

EMAIL: nick.wild@innavisions.com

Award-winning BBQ rubs & sauces Find out more: pitmaster@fireflybbq.co.uk

www.fireflybbq.co.uk

SHELF TALK WHAT’S NEW

O This month Tracklements is launching a special edition balsamic onion jam with a gold detailed label. Described as a “sweet, sticky relishâ€?, it’s one of three Special Editions the producer makes each year. Trade price ÂŁ11.50 per case, cases 6 x 250g (RRP ÂŁ3.05). tracklements.co.uk

Womersley returns to its roots with new jam range By Lauren Phillips

Fruit & herb vinegar producer Womersley has returned to its roots with the launch of a new range of jams. Available in 250g jars, the line-up features three varieties mirroring the flavour combinations of Womersley’s Great Taste award-winning fruit & herb vinegars: strawberry & mint, raspberry & chilli, and blackcurrant & rosemary. Yet the company had started making jams before even thinking about vinegars, said owner Rupert Parsons. “My mum always made jams and marmalades which my parents sold in their craft and food shop in the village of Womersley back in the 1970s,� said Parsons. “And they were always made using the fruit and herbs from the garden.� Following the flavour profiles of its vinegars, Parsons said using herbs in the fruit jams offers a unique and quirky alternative to products

already on the market, while still producing a great tasting preserve. “The fruit is the most important part of the product and we found that using herbs like rosemary and mint not only complimented the fruit but makes it shine,â€? said Parsons. The jams will also display new-look packaging, incorporating a black label (a nod to his parents’ original labelling) with the same signature Womersley ‘W’ branding. “We wanted to keep the designs and artwork the same as you see on our vinegars, but reverse it,â€? said Parsons. “From a retailer’s point of view, it’s good to have different looking products from the same brand in store.â€? Available direct or via Fine Food Angel, the strawberry & mint and blackcurrant & rosemary products have a trade price of ÂŁ2.03 with an RRP ÂŁ3.49 per jar. The raspberry & chilli jam costs ÂŁ2.32 with an RRP of ÂŁ3.99, offering a 40% margin. Each flavour comes in cases of six.

womersleyfoods.com

O Following its best-selling Without Original, St Peter’s Brewery has released a new golden alcohol-free craft beer, Without Gold. Available in 500ml bottles, the microbrewery says it’s “full-bodiedâ€? with a “slightly sweet malt Ĺ´DYRXUĹ? DQG Ĺ?FLWUXV bitternessâ€?. RRP ÂŁ1.49. stpetersbrewery. co.uk

O Organic brand Roots & Wings has produced PowerPod soups in a bid to offer consumers a nutritious, convenient meal on-the-go. The lines come in 400g pots with four varieties: carrot, ginger & cardamom, celeriac & leek, parsnip & honey, and tomato, basil & balsamic. RRP ÂŁ2.99. rootsand wingsorganic. om

Corkers’ olive oil crisps bring taste of the Med Gin round-up Wicked Wolf has released a special edition Full Moon Gin. Said to be hand-crafted from seven botanicals and distilled individually in copper stills, the gin is “fragrant on the noseâ€? with hints of “piney juniper, fruity mangoâ€? and “the citrus of lemongrassâ€?. RRP ÂŁ38 per 70cl bottle (ABV 42%). wickedwolfgin.com

After selling out of its Ć“UVW EDWFK The Shops at Dartington has produced a second limited edition Elmhirst Gin. The premium spirit uses ingredients from the estate, which is crafted in small batches to produce dry gin ZLWK Ĺ´DYRXUV RI MXQLSHU DQG D hint of violet. doubledutchdrinks.com

Reacting to increasing interest in gin, northern Irish jam producer Made with Love xo has developed a bramble and HOGHUĹ´RZHU MHOO\ LQIXVHG ZLWK Shortcross Gin from Rademon Estate Distillery. This joins a 22-strong range, alongside a chilli jam and plum & vanilla jam. facebook.com/Margaret CooperMadeWithLove

Crisp company Corkers has announced the addition of a new olive oil range to its classic and vegetable varieties, in partnership with awardwinning producers from the Mueloliva farm in Andalucia, Spain. 7KH UDQJH FRPHV LQ VHYHQ Ĺ´DYRXUV DOO RI which the company says were inspired by the Spanish countryside. 7KH SRWDWR FULVSV FRPH LQ Ĺ´DYRXUV RI OLJKWO\ sea salted, sea salt and balsamic vinegar, black WUXIĹ´H URVHPDU\ JDUOLF DQG 0HGLWHUUDQHDQ FKHHVH URDVWHG RQLRQ 7KH YHJHWDEOH YDULHWLHV include parsnip, sweet potato, beetroot with sea salt, and sweet potato with sea salt. RRP ÂŁ1.99 each. corkerscrisps.co.uk Vol.18 Issue 8 | September 2017

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Great Taste 2017 award-winning jams Mulberry Jam and Jujube & Plum Jam

IÌÝÝÌûĒČ ïÿă·Č .Ìæ ÏĈ ³ÏĈđÏáẳ ÄĄóè óėĄ ĢºĄĩ óģê ÌóèºɢÆĄóģê óĄÆ êÏ­ móĈºè ĄĩɊ \ĄÆ êÏ­ ĈÏá ÄĄóè "ÆĩĀđɊ óĄÆ êÏ­ zÌĩèº ÄĄóè qĀ Ïê ê³ óĄÆ êÏ­ ÄĄºĈÌ ģ đºĄ ÄºĄèºêđº³ G á è đ \áÏĢºĈ ÄĄóè qĀ Ąđ Ïê .Ąºº­ºɐ ,óĄ ėĈɊ ÏđɭĈ đÌÏĈ ­óè«Ïê đÏóê óÄ đ ĈđºĈ ê³ Ąóè Ĉ đÌ đ ºĢóÞº đ̺ ĺºáÏêÆ óÄ «ºÏêÆ «ĩ đ̺ ­ó Ĉđ ê³ «ºĈđ ­ ĀđėĄº óėĄ ³ºĈÏĄº đó ºĈ­ Āº đó đ̺ «º ėđÏÄėá óĄĈºđ ­ó ĈđáÏêºɐ ,Ïê³ óėđ èóĄº đ I9II9g~xɞ.9SɌ \Q óĄ ºè Ïá ÝïĞ·ʤÝÌÝÝÌûĒČɞÃÌæɌªïä iẠĈº ³ĄÏêÞ ĄºĈĀóêĈÏ«áĩɐ

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See our website and contact us NOW – www.gigi-sons.com 86

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SHELF TALK Chef’s selection )22' :5,7(5 CLARE HARGREAVES ,17(59,(:6 723 %5,7,6+ &+()6 $%287 7+(,5 )$9285,7( 6725(&83%2$5' 352'8&76 2

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$'$0 %$1.6 Head chef at Fifteen Cornwall Adam started his culinary career in Cornwall and became sous-chef at Fifteen Cornwall before moving to Australia in 2011 to head up a Melbourne restaurant. He returned to Cornwall in 2015 to join the team at Falmouth’s Star and Garter. He re-joined Fifteen as its head chef in April. ƓIWHHQFRUQZDOO FR XN

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a mature and an extra mature DJHG SOXV PRQWKV YHUVLRQ RI LWV &RUQLVK JRXGD 7KH ODWWHU LV D ELW OLNH 3DUPHVDQ DQG KDV YHU\ ODUJH FU\VWDOV ZKLFK JLYH LW DQ DPD]LQJ FUXQFK ,W KDV D ZRQGHUIXO GHHS DOPRVW PXVKURRP\ Ĺ´DYRXU FRUQLVKJRXGD FR XN 3 'XFK\ &KDUFXWHULH ĹŒQGXMD 7KHVH &RUQZDOO EDVHG JX\V use pork from their own outdoor-reared rare-breed SLJV DQG ORFDOO\ VRXUFHG EHHI DQG JDPH 7KHLU ĹŒQGXMD is wonderfully spicy. In the UHVWDXUDQW ZH SRS D VSRRQIXO LQWR WKH ULFH ZKHQ FRRNLQJ

Tideford Organic adds fresh miso to its range Soup-lovers will enjoy the latest launches from Tideford which include fresh miso pastes and what the brand says is WKH Ć“UVW RUJDQLF )2'0$3 accredited soup on the UK market.

Its tomato & basil soup with UHG SHSSHUV PLVR 553 e J LV VXLWDEOH IRU FRQVXPHUV RQ D ORZ )2'0$3 GLHW which minimizes short chain carbohydrates that are poorly absorbed by the small intestine.

The other addition to 7LGHIRUGĹ?V IUHVK VRXS UDQJH LV KLJK SURWHLQ UHG SHSSHU FRULDQGHU OLPH FRFRQXW %RWK VRXSV FRPH LQ J SRWV ZLWK DQ 553 RI e ,Q DQRWKHU 8. Ć“UVW 7LGHIRUG QRZ VWRFNV RUJDQLF XQSDVWHXULVHG IUHVK PLVR SDVWHV ZKLFK DUH PDGH LQ -DSDQĹ?V 1DJDQR UHJLRQ Unlike the majority of miso pastes and powders available in WKH 8. WKHVH DUH QRW ORQJ OLIH and ambient but are said to RIIHU D PRUH LQWHQVH Ĺ´DYRXU because they are fresh. 9HJDQ IULHQGO\ JOXWHQ IUHH DQG *0 IUHH WKH IUHVK +DFFKR and Saikyo Sweet misos can both be used in soups. The former is also recommended as an addition to sauces and stews while its sweeter counterpart– PDGH XVLQJ RQO\ ULFH DQG VR\D – can be used as a marinade or GUHVVLQJ 7KH PLVRV FRPH LQ J SRXFKHV ZLWK DQ 553 RI e tidefordorganics.com

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D ULVRWWR WKHQ Ć“QLVK LW ZLWK RUHJDQR OHPRQ MXLFH DQG parmesan. GXFK\FKDUFXWHULH FR XN 4 $PHGHL FKRFRODWH This is a proper premium product from Tuscany. They seek out the best plantations DQG FRFRD EHDQV DOWKRXJK WKHLU W\SH LV NHSW VHFUHW :H EX\ WKH 1R D EOHQG RI QLQH FRFRD YDULHWLHV DQG XVH LW LQ RXU HYHQLQJ GHVVHUWV :H DOVR XVH $PHGHL IRU IRQGDQWV DQG WDUWV $W DURXQG e D NLOR LWĹ?V PRUH H[SHQVLYH WKDQ EHHI Ć“OOHW RU OREVWHU EXW LWĹ?V worth it. DPHGHL LW

Soft drinks round-up

%LJ %RVV 3DOPĹ?V coconut & vanilla soda (trade e LV QRZ RQ VDOH LQ WKH 8. 0DGH IURP QRW IURP FRQFHQWUDWH FRFRQXW ZDWHU LW GHOLYHUV QRWHV RI FLWUXV YDQLOOD FRFRQXW DQG Ĺ?DQ LQFUHGLEO\ FUHDP\ Ć“QLVKĹ? ELJERVVSDOP FRP &DZVWRQ 3UHVVĹ?V QHZ DSSOH JRRVHEHUU\ MXLFH 553 e OLWUH LV PDGH IURP D FRPELQDWLRQ RI SUHVVHG JRRVHEHUU\ SXUÂŤH DQG DSSOH MXLFH FDZVWRQSUHVV FRP 3+5227, KDV UHODXQFKHG LWV IUXLW LQIXVHG VSULQJ ZDWHU UDVSEHUU\ VWUDZEHUU\ EODFNFXUUDQW EOXHEHUU\ DQG DSULFRW PDQJR LQ PO JODVV ERWWOHV 553 e ZLWK QHZ ODEHOV phrooti.com Vol.18 Issue 8 | September 2017

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D

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KY SMOKE

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LA

V Fi Sp isit e n on e ci us a st Fo lit at an od y & d 34 Fai 19 r

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MO SAL N CH

Award-winning Smoked Salmon from the Outer Hebrides with a delicious succulent but firm flaky texture. Sourcing only the highest quality Atlantic salmon from Scottish salmon producers. Smoked in a unique and secret process over oak.

Introducing a lot more... Fresh herb champions reveal new look and new lines

NEW – a trio of ambient dips NEW – two pasta cooking sauces NEW – packaging across the range

Tel: 01870 610324

www.salarsmokehouse.co.uk info@salarsmokehouse.co.uk

www.alittlebit.co.uk 07747 116905 alb@alittlebit.co.uk

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September 2017 | Vol.18 Issue 8

Salar Smokehouse Ltd, The Pier, Lochcarnan, Isle of South Uist HS8 5PD

SHELF TALK Cottage Delight releases spooky selection of Halloween lines Cottage Delight has expanded its Halloween range with the launch of six new products in time for the Autumn trading period. The company said the rise in consumer entertaining during Halloween has become a key opportunity to capitalise on sales in the lull between the summer and Christmas holidays. “Reports from Mintel tell us that the UK spends over ÂŁ300 million on Halloween,â€? says sales manager Dominic Challinor. “This season gives an opportunity to gain additional sales during this popular time of the year.â€? The new products include a golden beer called Zom’beer (RRP ÂŁ2.95 500ml) and Halloween shortbread in a mixed case of Frankenstein and Pumpkin designs, recommended for till points or cafĂŠ areas. Trick-or-treat options include Squidgy Bones marshmallow lollipops (RRP ÂŁ1.75) and Scarecrow Belgian chocolate bars (RRP ÂŁ1.50). Cottage Delight said its chocolate orange &

WHAT’S TRENDING NICK BAINES KEEPS YOU UP-TO-DATE WITH THE NEWEST DISHES, FLAVOURS AND INNOVATIONS IN FOOD & DRINK

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salted caramel slices build on the success of its Spring/Summer lines but with more “indulgent comfortâ€? flavours for Autumn (RRP ÂŁ2.95). cottagedelight.co.uk 1 Coconut bacon It sounds like the lovechild of two of the world’s most recognisable foods but coconut bacon actually began life as a vegetarian alternative to Britain’s favourite cured meat product. 6WULSV RI FRFRQXW Ĺ´HVK DUH PDULQDWHG LQ soy, or tamari, and baked in the oven until FULVS\ <RXĹ?OO Ć“QG FRFRQXW EDFRQ DOO RYHU Instagram and in health-conscious cafĂŠs where it’s being used in sandwiches, tacos, grain bowls and salads. While producers in the US and Australia have been quick to jump on coconut bacon, there’s still a chance for retailers in the UK to get on the bandwagon. 2 White port and tonic :LWK D UHĆ“QHG VZHHWQHVV DQG ULFK GHSWK RI Ĺ´DYRXU ZKLWH SRUW has found itself at the centre of a burgeoning cocktail trend. Mixed with tonic, it makes a long drink that carries a more velvety mouth feel than your typical G&T, but less alcohol than your classic Martini. Although an iconic drink in Portugal’s Douro region, white P&T LV QRZ Ć“QGLQJ LWV ZD\ LQWR WKH VZDQNLHVW RI cocktail bars and is by all accounts thriving. 3 You say nispero, I say loquat This mysterious fruit, also known as a Japanese Medlar, has been cropping up all over London: from Hackney’s Brooksby’s, where LWĹ?V EHHQ SDLUHG ZLWK HOGHUĹ´RZHU WR 6RKRĹ?V new Taiwanese restaurant Xu, where it’s been served with whole roast squab. Although you might not have heard of loquat, it’s found extensively throughout Spain under the name nispero and is classed as an invasive species to London. This has made the fruit available for foraging urban FKHIV %XW WR JHW \RXU ORTXDW Ć“[ ZLWKRXW scrumping, check out the jellies from Minamoto Kitchoan.

WHAT’S NEW Empire Bespoke Foods has added Rice Up! to its healthy snacks category. The wholegrain rice based snacks are available in ŴDYRXUV RI TXLQRD VRXU FUHDP RQLRQ VDOW SHSSHU FKHHVH VSLQDFK DQG VXSHU VHHGV 553 £1 each. empirebespokefoods. com The Mexicow is the new 270g spicy chilli con carne pie IURP Pieminister. Made with British EHHI UHDO DOH DQG D OD\HU RI :HVW &RXQWU\ FKHGGDU the Mexicow is HQFDVHG LQ WZR SDVWULHV DQ DOO EXWWHU VKRUWFUXVW EDVH ZLWK ŴDN\ VXHW OLG 7UDGH SULFH e 553 e pieminister.co.uk 1RUWKHUQ ,ULVK SURGXFHU Broighter Gold said it created a hickory smoked rapeseed oil to meet the growing PDUNHW IRU VPRNHG ŴDYRXUV 5HFRPPHQGHG IRU EDUEHTXHG GLVKHV the oil joins other LQIXVHG RLOV VXFK DV EDVLO FKLOOL DQG EODFN WUXIŴH YDULHWLHV 553 e SHU PO ERWWOH broightergold.co.uk

Get the Great Taste of natural nut butter Natural Nut Butter’s own-brand crunchy peanut butter has a 2-star award in Great Taste 2017. Free of palm oil and sugar, the butter is made from single origin peanuts from the Niza Grower, Argentina which are crushed locally in Mill Hill to release the natural oils. The full range of peanut butter FRPHV LQ IRXU ŴDYRXUV FUXQFK\ VPRRWK Belgian chocolate and coffee. RRP less than £5 per 200g jar.

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JOHN HUNT BOLTON LTD MANUFACTURER OF FOOD AND PASTRY PROCESSING MACHINERY THE FAMILY COMPANY ESTABLISHED 1860

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www.countrypuddings.co.uk 90

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D E E P E S T. D A R K E S T. D O R S E T.

SHELF TALK Fusion flavours inspire Manfood’s new condiments Specialising in pickles, preserves and condiments, Manfood has announced that it is launching four new products at this year’s Speciality & Fine Food Fair, all incorporating traditional Asian flavours. Based in Cambridgeshire, the company was created by Andre Dang, a former buyer for Harrods and Selfridges. Consisting of three sauces and one pickle, the range was inspired by the food trucks of Los Angeles, where traditional Asian flavours and ingredients are given a new twist, combining different cuisines together. Its four flavours include: Wasabi mayonnaise, Filipino Adobo wing sauce,

Vietnamese pickled onions, and Korean Taco sauce. The collection will be presented in distinctive designs influenced by Japanese Manga comics and Anime, with the labels created in 3D printing, which Manfood says gives the jars added texture as well as shelf appeal. The company says the prices are yet to be confirmed, but it is though that the RRP will match the current ranges’ pricing of £4.95.

WHAT’S NEW

O Scottish producer Nairn’s has expanded its glutenfree oatcake range with a new super seeded variety. Made with wholegrain oats, ŴD[VHHG VXQŴRZHU and chia seeds, the oatcakes are available in a bigger pack size while remaining at the same RRP of £1.80. nairns-oatcakes.com

welovemanfood.com

Snaffling Pig launches crackling crumb Flavoured pork crackling maker, The Snaffling Pig Co. has expanded further into the grocery sector with the launch of a new pork crumb seasoning called Crackling Crumb. “Crackling is so much more diverse than people give it

credit for,â€? said Andrew Allen, co-founder and marketing director. “We’d seen the trend for using it as an ingredient and noted the number of our customers who were following low carb diets, and felt it was an exciting next step to take on our porky venture.â€? Recommended on burgers, salads and sandwiches, the crumb is finely chopped and double cooked to produce a softer product which “retains its bite without the teethbreaking qualities of a traditional scratching.â€? RRP ÂŁ1.99 per 50g tub. VQDIĹ´LQJSLJ FR XN

O Mrs Crimble’s has reinvented its brand identity by redesigning its packaging and introducing a wooden spoon character, in a bid to “bring the brand to life�. The new packaging can be found on Choc Macaroons with a gradual roll-out planned across the rest of the range. mrscrimbles.com

O Hoping to “shake up the condiments categoryâ€? is World of Zing’s new range RI Ć“YH KRW VDXFHV Naga Chilli Piri Piri ketchup, Pasilla & Chipotle chilli BBQ sauce, pineapple & Habanero chilli table sauce, jalapeno, apple & cucumber table sauce, and a Ć“YH FKLOOL RLO 553 ÂŁ3.95-4.50. worldofzing.com

OrganicOrganic launches olive leaf tea

Snacks round-up Munchy Seeds has replaced its 125g round tubs of roasted seeds with 140g shaker-style tubs for convenient on-the-go snacking. The new tubs are available in four of its core Ĺ´DYRXUV RPHJD VSULQNOHV chilli bites, honey seeds and super berry. RRP under ÂŁ3. munchyseeds.co.uk

Crisp company Burts Chips has collaborated with Devon-based producer spoilt pig to launch a VPRNHG FULVS\ EDFRQ Ĺ´DYRXU The company says it uses real bacon in the recipe along with other high-quality ingredients. 7KH Ĺ´DYRXU LV QRZ DYDLODEOH across selected South West retailers. RRP 79p. burtschips.com

The King’s Deli range of crisps is now available to UK retailers through Flintshire-based Paul Bentley Wholesale. The all-natural hand-cooked crisp brand, produced by Smylies, RIIHUV D UDQJH RI ŴDYRXUV including Hot & Spicy, honey BBQ and the Great Taste onestar winner salt & black pepper. thekingsdeli.com

OrganicOrganic has launched a new olive leaf tea which it says is a caffeine-free, green tea alternative. The company claims that olive leaf contains 200% more antioxidants than green tea and 400% more antioxidants than vitamin C. Available in four varieties – plain, with red bush, with honey bush, and with green honey bush – the tea is packaged loose or in biodegradable tea bags for convenience. RRP £7.65 per 60g box. organicorganic.com

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e dg nt Op in ry en g 2 f 17 1 A o No ug r v us em t be r Ju

Cathy Strange, global senior coordinator – cheese and specialty,Whole Foods Market, USA

The World Cheese Awards, hosted by the Guild of Fine Food, is an incredible international cheese competition. It is an honour to be a judge at this prestigious competition and I look forward to the energy that will be generated by the cheeses and the participants! Bruno Cabral, cheese specialist, Mestre Queijeiro, Brazil

The World Cheese Awards is no doubt the largest cheese celebration in the world. It is an honour to represent my country as a judge and bring news and knowledge to contriibute to Brazil.

Find out more at www.gff .co.uk/w ca 17-19 NOVEMBER 2017 TASTE OF LONDON:FESTIVE EDITION, TOBACCO DOCK, LONDON

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www.folkingtons.com Vol.18 Issue 8 | September 2017

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DELI OF THE MONTH A successful town makes for a successful deli, argues Penrith retailer Alan Reading, who is working with other local firms to bring in more cash from the nearby Lake District’s millions of annual visitors Interview by Mick Whitworth

Talk of the town MY FIRST ENCOUNTER with Alan Reading is on a grey, blowy, sopping wet day in February. We’re at the upmarket Sharrow Bay country house hotel on the shores of Ullswater in the Lake District, at an event hosted by Eden District Council to launch the following month’s English Tourism Week promotion. Ullswater, often described as the most beautiful of the English lakes, couldn’t look less appealing on this bleak late winter day, but no matter: we’re here to talk business as much as pleasure. Eden Council, which punches above its weight when it comes to visitor promotion, is today keen to showcase what tourism development officer Charlie Thornton describes as “quality food experiences” in the Eden Valley, Ullswater and the North Pennines. And that’s why Reading is on the guest list, alongside dignitaries like Lady Cobham, outgoing chair of VisitEngland, and representatives of businesses including Kennedys Fine Chocolates, Abbott Lodge Ice Cream, and Westmorland plc, operator of the

Tebay services and farm shops on the M6. For the past five years, Reading and daughter Joanne Ashby have owned one of the area’s longest established food stores, J&J Graham in Penrith. While the modern, edge-of-town food hall operated by regional butcher Cranston’s has nabbed a lot of national publicity, J&J Graham – based in a handsome Victorian building at 6-7 Market Square – is a genuine local icon. It’s also a visual magnet for any tourists wandering around the town. But Penrith is just outside Lake District National Park, and as Reading tells me at the Sharrow Bay event, his focus for this year is on pulling more Lakes visitors into the town as a shopping destination. Five months later I meet Reading again, this time at the historic deli, which was established as a business in 1793 and moved into this imposing three-story building in 1880. We’re in his office, a second-floor eyrie with an inspiring view over the largely unspoilt market square, and he’s spelling out in more

VITAL STATISTICS

Location: 6-7 Market Square, Penrith, Cumbria CA11 7BS Established: 1793 (under current ownership since 2012) Retail space: 1,000 sq ft No. of staff: 4 full-time, 8 part-time Turnover: £500,000 Alan Reading’s varied career path led him back to retail in 2012

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detail why it’s important to promote the town as a whole, not just his own business. “We know we get a lot of tourists in here, but we think there’s a really big market we’re missing out on who’re not visiting Penrith at all,” he says. “If they visit Penrith, they will visit us. “Depending on whose figures you believe, there are at least 14 million visitors to the Lakes every year. We don’t need to get many of them to make a big difference to the town.” Reading reckons he spends around half a day each week on activities that look beyond his own four walls. He’s closely involved with the local Chamber of Trade, for example, and also with Penrith BID (Business Improvement District), a private/public partnership running projects to improve the health of firms in the town. “Every business whose rates are over a certain threshold pays an extra 1% levy towards the BID,” he explains. “Then if we want to do something – like put on a street market with 50 stalls, and run special buses to bring people

MUST-STOCKS Appleby Creamery’s Eden Chieftain cheese Brysons of Keswick bread Castellino sweet Sicilian olives Coca Cola Cumberland Mustard honey mustard Dalemain bishops’ marmalade Eden Brewery’s Eden Gold beer Farrers high roast coffee Fine Cheese Co crackers Penrith Toffee Shop fudge Kin toffee vodka Sweet Potato Spirit Co plum gin

into town – we put together a budget and ask the BID for money to help.” This system has several advantages, he says. For one thing, the cash it generates is independent of the “flippin’ Council”. Another is that it brings in funds from large businesses that, individually, might not contribute to local projects. He points out some of the big brands visible from his office window. “You’ve got HSBC, NatWest, Barclay, the building societies – they have the highest rateable values, but do you think they’d be interested in going to a meeting about buses? If you went to them asking for £50 towards flowers for the town centre they’d say no. So this is a good way of getting access to their money.” Reading is also an organiser for Totally Locally Penrith – one of many national Totally Locally groups aiming to build sustainable local economies. “It’s a marketing campaign for independent businesses, to get more people supporting their local firms,” he explains. “We’ve estimated that if everyone in Penrith switched £5 of their weekly spend from national to local businesses it would give a £3.2m boost to the economy here.” There are now a number of popular events

in the town for businesses to get involved with, including the Eden Food & Farming Festival, run over two Saturdays in July, and the one-day Winter Droving festival organised by Eden Arts, which includes a food and crafts market and a torchlit procession. Another is the Dalemain Marmalade Festival – spun off from the World Marmalade Awards – which has rapidly outgrown its base at nearby stately home Dalemain House. “It’s turned into a bit of a monster,” says Reading, “so Jane Hasell-McCosh from Dalemain approached the Chamber of Trade and asked if we’d like to get involved.” Now some of the busier elements of the Festival, like its market stalls, have moved into the town, and Reading came up with the name Penrith Goes Orange for the linked town centre festival. “It’s the colour of marmalade,” he says, “but because it’s just a colour it means any business can get involved – not just food businesses.” You have to admire Reading’s commitment to outside activities that many busy, headsdown deli owners might see as beyond them. It no doubt helps that his daughter Joanne, who worked at J&J Graham for 12 years before

Thornby Moor Dairy’s Cumberland farmhouse cheese Traybakes caramel crispie XL cheese crisps

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Five more star studded products for 2017! For details of the full range 01728 685210 www.scarlettandmustard.co.uk

Trevethan Gin is a quality handmade gin created using a traditional family recipe perfected in the 1920’s by Norman Trevethan. The recipe was resurrected in 2015 by grandson Robert Cuffe and Head Distiller John Hall. Each batch is distilled by hand at their facility in Cornwall. The gin is infused with juniper, coriander, cassia, angelica, cardamom, orange peel, lemon peel, vanilla and locally picked elderflower and gorse flower. Trevethan have received Great Taste awards in 2016 and 2017 as well as IWSC Silver medals.

Email john.hall@trevethandistillery.com for stockist enquiries

INFUSED WITH TRADITION SINCE 1929 96

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Kashmiri Tomato chutney

Spiced Red onion Chutney Lemon`n Lime Fiery Chutney

DELI OF THE MONTH they bought the shop, is running the store alongside him. But he says that, from day one, they felt they should get behind the business community as a whole. “There are different ways to get involved,” he says. “Sometimes it’s time, sometimes it’s money, and sometimes it’s just putting your face out there. “It pays to do these things because it benefits the town and ultimately it benefits you. Otherwise there would be no point. And I have kids and grandkids here now, so I want Penrith to be successful.” Reading’s career path took him in and out of retail before he and Joanne took on J&J Graham in 2012. As a teenager he worked a market stall with his dad, and after a brief stint at college went back into retail with the family until the business ended in a fall-out. He later had stints as MD of a holiday village and financial director of an electro-mechanical contractor, and was working in a photocopier business when the chance came to buy the Penrith deli. “It had been on my radar for years,” he says. “The people who owned it were getting older and starting to sell off businesses, so I let it be

known I was interested.” The shop was losing money when he took over, and he had to hold his nerve for a while before it got back on the right track. “Negative momentum takes a while to turn round,” he says. “There was no one thing that we did, but it’s about your attitude. Sometimes you have to go with what you think is right, even though you can’t prove it.” The shop comprises just one, roughly square, 1,000 sq ft ground floor space, which retains many of its fine Victorian features, including stained-glass upper windows. Serveover counters occupy a square in the middle of the room, and when the new owners took over there was a tall central display unit that completely blocked sight-lines across the shop. “People couldn’t see round it,” says Reading, “and we had one member of staff who actually used to hide behind it. One day I looked at it and thought, ‘Do we really need that?’” “You have to be very careful about changing things in an iconic shop like this,” he says, but removing that visual block made the shop look

“bigger and more airy”, and lets customers enjoy the full glory of the Victorian space. More prosaic changes that have helped with the financial turnaround have included a move to economical LED lighting and, more simply, making up DIY covers to go on fridge units each evening. “We’re closed for more hours than we’re open,” says Reading, “so that reduced our energy costs overnight.” Although turnover has grown from £350,000 to £500,000 in five years, it’s a shift to more in-house produce that is driving profitability. Two chefs work full-time in an upstairs kitchen, producing bread, scones, pies, quiches and other deli counter products, and that’s where the money is to be made. “We mark up our ambient goods by 50%, so that’s a 33% return,” says Reading. “But our gross margin is 44-45% overall, and that’s increasing. We don’t need much of an increase in sales of our own stuff to dramatically improve the bottom line.” Try to do that just by increasing turnover, he says, and it’s a lot harder work. jjgraham.co.uk

If everyone in Penrith switched £5 of their weekly spend from national to local businesses it would give a £3.2m boost to the economy here

Joanne Ashby, Alan’s daugher, worked at J&J Graham for 12 years before they took over

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They say, whoever drinks this award-winning sour cherry liqueur will live until at least 100 years. Don’t deny your customers, get in touch today geral@saboressantaclara.com

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A Collection of the Finest European Confectionery from Europe’s Top Artisans. Try our Great Taste Winners: Almond & Pistachio Nougat, Coffee Nougat, Salted Caramels, Fruit Jellies & Smoked Liquorice

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September 2017 | Vol.18 Issue 8

RHA_FINE FOOD DIGEST 141x100.indd 1

21/06/2017 17:28

GUILD TALK

QHZV IURP WKH JXLOG RI Ć“QH IRRG TRAINING & EVENTS

Great Taste makes first foray into Asian market

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Great Taste ventured into new international territory last month, heading east to Singapore for the inaugural Speciality & Fine Food Asia – a sister exhibition to the annual Olympia show. It provided a launchpad for the Guild to explore opportunities for members and Great Taste winners in Asia. Guild commercial director Christabel Cairns, along with Matthew Bunch from Taste Distribution, met a range of retailers DQG LQĹ´XHQFHUV 7KH\ DOVR VSRNH DERXW Great Taste and the Guild at the British High Commissioner’s residence as part of a Food is Great event in celebration of British food. Ĺ?7KH DSSHWLWH IRU Ć“QH IRRG LQ $VLD DPRQJ WUDGH DQG FRQVXPHUV DOLNH LV YHU\ H[FLWLQJ Ĺ? said Cairns, “and there’s an enthusiasm for VPDOOHU OHVVHU NQRZQ SURGXFHUV :HĹ?YH VHHQ an encouraging number of Great Taste logos DQG ORWV RI SHRSOH UHFRJQLVH WKH PDUN DQG ZDQW WR NQRZ PRUH Ĺ? 6KH DGGHG Ĺ?0DQ\ UHWDLOHUV DUH ORRNLQJ for guidance on their ranges, which is where the export opportunity for all our Great Taste winners FRPHV LQ Ĺ?

3-5

Speciality & Fine Food Fair, London Olympia

4

Great Taste Golden Fork Awards, InterContinental Park Lane, London

20

Universal Cookery & Food Festival, Padstow, including Great Taste Market

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Academy of Cheese Level 1, London (oneday course, or evening course over three successive Wednesdays)

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Retail cheese training day, Gillingham, Dorset

2FWREHU 16

Retail cheese training day, London

The shock result of the election has distracted many from the result of the mayoral elections we had in May

The word on Westminster By Edward Woodall ACS AS :HVWPLQVWHU VWRSV IRU WKH VXPPHU and MPs enjoy their holiday, a new SROLWLFDO IRUFH DZDNHQV LQ FLWLHV DQG Combined Authorities across England DQG :DOHV 7KH VKRFN UHVXOW RI WKH HOHFWLRQ has distracted many from the result of the mayoral elections we had in May, which saw the election of six new 0D\RUV LQ 7HHV 9DOOH\ :HVW 0LGODQGV Greater Manchester, Liverpool City, :HVW RI (QJODQG DQG &DPEULGJH & Peterborough – four of them Conservatives and two Labour. :KLOH WKH SRZHUV RI WKHVH QHZ Mayors are currently quite limited to the devolution deals they negotiated – often including policing, health, business support and infrastructure budgets – it would be foolish to underestimate the impact they could have. As we have seen from the devolution projects across the UK, SROLWLFLDQV OLNH 1LFROD 6WXUJHRQ KDYH caused havoc by wielding their new-

found status to call for more powers IURP :HVWPLQVWHU DQG OREELHG WKH Government on issues of importance to their regions. Throw into the mix a minority Government consumed by Brexit and SLFNLQJ LWV EDWWOHV FDUHIXOO\ DQG \RX can see the opportunity for Mayors to PDNH D QDPH IRU WKHPVHOYHV The business community will need WR WKLQN FDUHIXOO\ DERXW ZKDW WKLV means for them and how to engage ZLWK WKH QHZ 0D\RUVĹ? RIĆ“FHV It will be interesting to see what WKHVH 0D\RUV KDYH EHHQ WKLQNLQJ XS over the summer, how bold they will be and if they will try and cause the *RYHUQPHQW D IHZ SUREOHPV :DWFK this space. Edward Woodall is head of policy & public affairs at small shops group ACS, which lobbies Government on behalf of over 30,000 small stores including Guild members.

7KH *XLOG RI )LQH )RRG UHSUHVHQWV RYHU ĹľQH IRRG VKRSV DQG VSHFLDOLVW VXSSOLHUV :DQW WR MRLQ WKHP" ZZZ JII FR XN

View from HQ This autumn and Q1 of 2018 sees the launch of our revamped members’ hub

YOU will have read the excellent analysis piece on the future of delis in this month’s FFD (p16). Things are changing, and so must the Guild’s retail membership offer. This autumn and Q1 of 2018 sees the launch of our revamped members’ hub. Gone are most of the traditional trade association benefits. You can find decent card rates and cheaper electricity more effectively online now. We have listened to calls coming into our membership team and addressed the most salient issues. The new hub will include a directory of people, places and products. It will also have a forum, which will become

an invaluable knowledge-base for members as well as a place to recruit good folk or buy and sell your business. We are attacking head-on the endless EHO inconsistencies with the release of our Deli Code of Practice (CoP) and an e-helpline to back you up and clarify how to store, serve and sell deli staples. We have partnered with the Association of Convenience Stores to access their CoPs, covering more basic business principles such as health and safety and alcohol legislation. Our retail membership drive over the next year will also include a Guild accreditation and improvement process, based

on appraisal visits to each retail member – a sort of Scores on the Doors, but for service, merchandising and range, not just having a clean ship. Come and see us at the Speciality & Fine Food Fair and we can demo the hub and tell you a whole lot more. You might even be able to chat to some of the Guild’s Steering Group too – those 12-or-so experienced retailers, wholesalers and producers who represent you and come up with initiatives to help our sector and benefit us all. You might even feel you’d like to join the group three times a year and give something back to this wonderful trade.

By John Managing Director Mike Farrand Whitworth GENERAL ENQUIRIES

WHO’S WHO AT GUILD HQ

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

Managing director: John Farrand Marketing director: Tortie Farrand Commercial director: Christabel Cairns Sales director: Sally Coley

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

Sales manager: Ruth Debnam Sales executives: Becky Stacey Maria Burnett Operations manager: Karen Price

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

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

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Hand-picked, whole leaf tea from a single origin

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Hand-picked, whole leaf tea from a single origin

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