FFD June 2011 by Guild of Fine Food

June 2011 · Vol 12 Issue 5

at the heart of speciality food and drink

EVERYBODY’S DOING IT Home baking’s back in fashion. But what to stock for today’s classy cooks? UIDE SHOW G

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HARROGATE SHOW SPECIAL Your 16-page Speciality Food Show preview and catalogue starts on page 27

MARY PORTAS

Will the TV retail guru’s high street review be too little, too late?

NESTON PARK

Lady Venetia Fuller on getting her child-friendly Wiltshire farm shop into profit

INSIDE:

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FREE-FROM FOODS We track down the latest ‘healthy’ launches and ask wholesalers what’s selling best

INSIDE: borough market sandy boyd THYME DELI THE GRANARY DELI cottage delight comté campaign

AOC, the sign of special products... A traditional cheese

The cheese of western Switzerland, with a delicate, distinguished flavour. Made since at least 1115 AD in and around the small town of Gruyères, today it is still produced by village cheese dairies in western Switzerland according to the traditional recipe. Le Gruyère AOC owes its characteristic delicacy and flavour to the top quality raw milk produced by cows fed on grass in the summer and hay in winter, coupled with the skill of the mastercheesemakers. No less than 400 litres of fresh milk are needed to produce a single wheel weighing around 35kg. During the slow maturation process, which takes several months in special cheese cellars, the wheels are turned regularly and rubbed down with saltywater. The maturing process lasts between five and 18 months.

Each cheese is systematically identified by the number of the mould and code of the cheese dairy. The day and month of production are also noted on the wheel. These black markings are made with casein, the cheese protein. No artificial additives are involved here either.

Le Gruyère AOC takes pride of place on any cheese platter. It makes for a delicious desert and can be used in tasty warm dishes. What’s more, no real fondue would be complete without genuine Gruyère AOC.

From this time on, the name ‘Gruyère AOC’ and the code of the production facility appears on the heel of each wheel of Gruyère AOC as an effective way of preventing fakes and guaranteeing authenticity. This technique employs branding irons, which give an indentation in the wheel. It is this marking that makes it possible to identify and trace each individual cheese.

The humidity and rind washing process develops the characteristic appearance of the cheese and assists in bringing the cheese into full maturity. This is what gives Le Gruyère AOC its famous, distinct flavour. It’s no great surprise that this authentic gift of nature is appreciated by cheeselovers throughout the world.

www.gruyere.com ruyere.com Cheeses from Switzerland. Switzerland. Naturally. 2 June 2011 · Vol.12 Issue 5

www.switzerland-cheese.com

opinion

in this issue

When governments recruit TV personalities to solve gritty problems, it’s not because they believe they’ll sort anything out. It’s to convince us there’s actually someone involved in running the country who once held down a proper job. Nevertheless, John Thompson, president of the Academy of Urbanism, is broadly supportive of the appointment of Mary Portas as government advisor on the best way to save our failing high streets. The Independent’s John Walsh called her a “telegenic crowdpleaser” while retail consultant Richard Hyman claimed: “This is playing to the gallery and anyway, independents went to the wall 20 years ago.” Our own news pages reveal farms shop and deli owners are mostly lukewarm. Rarely can one woman’s appointment into government ranks have prompted such debate. Most leading politicians joined the system straight from university and their advisors are mainly career civil servants struggling through a 37-hour week towards a gold plated pension. Yours and my world is something they rarely soil their hands with. Mary Portas is in-your-face, down to earth and shouty-loud, like most TV personalities. But she’s held down high-powered jobs in retail and, if you believe what you saw on television, saved several small shops from extinction using her well-honed retail skills. So why be so cynical? Perhaps because we’ve seen it all before, or believe it’s just political window dressing. Supermarkets have trashed high streets but there isn’t a politician on the planet prepared to upset them because supermarkets remain fundamental to the government’s sustainability programme. We think sustainability is about nurturing rural food businesses, encouraging farmers, small shops, markets and regional food and drink. Dream on. We import so much of our food that Defra’s priority is food security – ensuring supply chains around the world remain open so that once the planet warms up and the oil runs out we won’t starve, although others might. That’s possibly why Cameron continues to increase Third World aid budgets while, at home, hospitals are closing, we’ve more potholes than tarmac on our roads and school crossing patrols have become an endangered species. So I’m giving Mary a chance – and I’ve come up with three brilliant suggestions to get her started: • Every business with less than 10 employees should be exempt from paying National Insurance on any additional staff for five years. • Introduce a local levy on every supermarket parking space. Each space in their car park must be matched with a free parking space in or around the high street – funded by the supermarket directly to the local council. • Every year, every supermarket must fund the first year’s rent for one start-up business on their local high street until every shop is trading. It’ll hardly make a dent in Tesco’s £3.4bn profit.

❝Rarely can one women’s appointment into government ranks have prompted such debate❞

Bob Farrand Bob Farrand is publisher of Fine Food Digest and national director of the Guild of Fine Food

What they’re saying ❝This is a serious business and we don’t have money to lose. I’ve never taken a penny out of this business. I work here every day, and if someone takes a day off, I’m the one cleaning the loos.❞ Lady Venetia Fuller, Neston Park Farm Shop – p14

fine food news

Why independents fear the Mary Portas review may be too little, too late p4

preview: harrogate speciality food show 2011

Find out who’s exhibiting and what’s lined up for this year’s Great Taste Live theatre p27

product update: gluten-free and health foods The latest special diet and ‘healthy’ fine foods p44

product update: home baking

Stock up with the best ingredients p49

regulars:

news deli of the month deli chef cheesewire shelf talk

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EDITORIAL Editor: Mick Whitworth News editor: Patrick McGuigan Art director: Mark Windsor Editorial production: Richard Charnley Contributors: Menna Davies, Lynda Searby ADVERTISING Sales manager: Sally Coley Advertisement sales: Becky Stacey Circulation manager: Tortie Farrand Publisher & managing director: Bob Farrand Associate publisher & director: John Farrand THE GUILD OF FINE FOOD Membership secretary & director: Linda Farrand Administrators: Charlie Westcar, Julie Coates Accounts: Stephen Guppy, Denise Ballance

t: 01963 824464 Fax: 01963 824651 e: firstname.lastname@finefoodworld.co.uk w: www.finefoodworld.co.uk Published by: Great Taste Publications Ltd and The Guild of Fine Food Ltd. Fine Food Digest is published 10 times a year and is available on subscription for £40pa inclusive of post and packing. Printed by: Advent Colour, Hants © Great Taste Publications Ltd and The Guild of Fine Food Ltd 2011. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. The publisher cannot accept responsibility for unsolicited manuscripts, recipes, photographs or illustrations. Vol.11 Issue 1 · January-February 2010

fine food news Independents fear Mary Portas review is ‘too little, too late’ Mary Portas: seeking new business models for the high street

By PATRICK McGUIGAN

The government’s decision to appoint TV celebrity Mary Portas to head up an independent review into ‘saving’ the British high street has been met with cynicism by deli owners. Retailers that FFD spoke to branded the move as “plastering over the cracks” and “too little too late”, while another called it a “total waste of money”. As part of the government’s wider Growth Review, Portas – a retail marketing consultant who has worked for Harrods, Top Shop and Harvey Nichols – has been asked to identify what government, local authorities and businesses can do to promote the development of more prosperous and diverse high streets. Her role will include exploring new business models and providing recommendations on how to create “diverse, sustainable high streets where businesses of all sizes and independent retailers are able to thrive”. Her report is due in November. “With town centre vacancy rates doubling over the last two years, the need

to take action to save our high streets has never been starker,” she said. “I am calling on businesses, local authorities and shoppers to contribute their ideas on how we can halt this decline in its tracks and create town centres that we can all be proud of.” Giles Bennett of York-based The Yorkshire Pantry, told FFD the announcement “smacked of mollification”. “It reminds me of Labour’s Cool Britannia – ‘let’s put a trendy face on it and plaster over the cracks’,” he said. The government can appoint tzars to look at whatever they want, but what’s happening in the high street is fundamentally about free market economics and the recession.” Portas’s appointment is “a headlinegrabbing manoeuvre”, said Bennett, although he added: “That is not necessarily a bad thing, as it at least raises the issue.” Rod Bunney of Bunney’s in North Berwick said that, rather than carrying out another review, the government should cut business rates for retailers in town centres. “[The review] is a total waste of

Supermarket watchdog on its way? An independent watchdog to monitor the relationship between the supermarkets and their suppliers moved a step closer last month with the publication of a draft Groceries Code Adjudicator Bill. The Bill is aimed at establishing an adjudicator to enforce the Groceries Supply Code of Practice and investigate any breaches based on complaints from suppliers. “This Bill will give teeth to the 4

June 2011 · Vol.12 Issue 5

Code of Practice, will mean that bad practice can be stamped out and that suppliers can raise legitimate disputes confidentially,” said agriculture and food minister Jim Paice. The Food and Drink Federation, which represents manufacturers, said the Bill did not go far enough to protect its members. “We are concerned that the adjudicator does not have enough power to properly enforce the Code.”

money; you just need to ask the people who live in the towns and cities what to do. They’re the ones that know.” At the British Independent Retailers Association (BIRA), communications director Michael Weedon welcomed the appointment, arguing that the review had already aroused great interest from the public and the media. “The issues affecting the high street need a higher profile, although that’s not enough on its own to solve deep-seated structural problems.”

Portas: ‘I shall keep an open mind’ “Parking availability is one area I shall look at with town councils. High rents and rates are another common complaint. Shopkeepers say they are being priced out of the high street. So I shall talk to retailers, big and small, town planners, councillors, and shoppers – lots of shoppers – about what they want to change. I shall keep an open mind.” Mary Portas, writing in the Daily Telegraph “It’s too little too late. The situation should have been addressed years ago and the damage has long since been done. I just can’t see how she is single-handedly going to turn round the high street, although at least her high profile means a wider audience might think about the issue.” Claire Bruce-Clayton, Lawson’s Deli, Suffolk

“Mary Portas might be good at helping individual businesses, but she’s going to need a very good team behind her if she’s going to get to grips with the problems facing the high street. As good as she is, I don’t think she’s going to be able to help.” Gary Anderson, Anderson & Hill, Birmingham “We think Portas is just one of four Ps when it comes to the high street. She can help raise awareness. The other three are: planning – more needs to be done to stop out of town developments; property – there are too many upwardonly rent reviews; and parking, which raises £1.6bn a year and acts as a deterrent to town centre shopping.” Michael Weedon, BIRA communications director

shopfitting Borough Market in battle with ‘Bermondsey Seven’ By PATRICK McGUIGAN

Tensions at Borough Market flared up dramatically last month when its Board of Trustees evicted seven stall-holders for trading at nearby foodie destination Maltby Street. The market claimed the traders had ignored warnings from the Board and had continued to sell from their warehouses under the railway arches around Maltby and Druid Street, close to the market. It also alleged that they had openly disparaged Borough as a “tourist trap” and had encouraged customers and traders to come to Maltby Street instead. In a statement, Borough chiefs said: “The Trustees cannot condone the actions of these traders who receive subsidised pitches and service costs at Borough Market and seek to use the profits they earn to put at risk the commercial interests of their fellow traders.” The traders, who now call themselves the ‘Bermondsey Seven’, issued a counter statement claiming Borough was misinforming the public with “falsehoods”. “To date the Borough Market management has given us no written

confirmation as to why they evicted us,” they said. “Statements to the press say we were issued an ultimatum to cease trading in the area of Maltby Street. No such ultimatum was issued or received. Allegations of us briefing against the Borough Market are false. Suggestions that we sought to ‘poach’ traders from Borough are without foundation.” Dom Coyte, who runs the Borough Cheese Co and is one of the Bermondsey Seven, said if he had been given an ultimatum, he would have stopped trading at Maltby Street “in a flash”. “A quarter of our revenue came from Borough. We’re now scrabbling to survive,” he said. “We have always been very loyal to Borough. The loyalty they’ve shown is to kick us off the market after eight years of trading with one week’s notice.” Borough has been beset by negative publicity in recent years with traders complaining that a rise in tourist numbers has deterred regular shoppers, while others have criticised rent increases and spot checks on food by management. Last year, the market’s last remaining

Borough has evicted seven tenants for trading at nearby Maltby Street and Druid Street

Boyd to set up North Wales ‘centre of food excellence’ People have a genuine passion for Welsh food,” said Sandy Boyd is leading the creation of a £6.4m “centre Boyd. “I’m currently doing my best to get to know all of food excellence” in North Wales following his the small local artisan producers so that we can create a departure from Shropshire’s Ludlow Food Centre. market and a buzz for them among locals and the huge Speaking exclusively to FFD, Boyd revealed that he visiting population.” has been appointed MD of the Bodnant Welsh Food Ludlow Food Centre is currently headed up by Centre (Canolfan Bwyd Cymru Bodnant) in the Conwy general manager Reuben Crouch and has retained Valley, which is due to open next year. He left Ludlow in Wiltshire recruitment agency Conundrum Consulting April after eight years at the helm. to find a successor to Boyd, who joined the Shropshire Construction is already underway at Furnace Farm on business as MD during its start-up phase in 2003. the Bodnant Estate, which will involve the renovation of 18th century farm buildings close to the famous Bodnant Garden. The Estate, which is owned by Michael McLaren, has spectacular views of Snowdonia and also offers holiday lets in restored stone cottages, rural activities and manages the National Trust-owned Bodnant Garden. The new food centre, which is backed by over £2.7m of funding from the Welsh Assembly Government, will include a 3,000 sq ft farm shop and restaurant, cookery school, production units for cheese, ice-cream and yoghurt, and a bakery. “There is an amazing enthusiasm for the project here, which is really positive. The new centre will be at Furnace Farm on the Bodnant Estate

wholesalers said they planned to sue the Board in a dispute over leases, although this has now been dropped and two of the traders have left. The charitable trust that runs the market said it was merely working to improve the market by introducing more primary producers and driving up standards. “The market is being turned around, but a lot of the calamity, fuss and rows come from a number of people who do not like that,” said a spokesman. The seven traders to be evicted were The Borough Cheese Company, The Ham and Cheese Co, Hophurst Farm/ Rennet & Press, Kappacasein, KaseSwiss, Mons and Topolski.

inbrief

Delis should be stocking up on kitchen cupboard essentials after new research showed consumers are planning to cook more from scratch this year. According to a survey by IGD ShopperTrack, just over 40% of shoppers plan to do more cooking from scratch over the next six months, more than double the level in 2008. Stilton producer Quenby Hall Dairy went into administration last month after encountering cashflow difficulties. The company, one of only six dairies permitted by law to make Stilton, blamed the failure on tough market conditions due to the downturn.

●

Artisan bakery and café chain Gail’s is set to expand after private equity firm Risk Capital Partners bought a stake in the north London company. Gail’s has nine shops in London, and now expects to add four or five new outlets each year. Vol.12 Issue 5 · June 2011

inbrief Expanding distributor Divine Deli Supplies has moved into a new 3,200 sq foot warehouse in Rochdale and recruited a finance manager and operations manager, bringing its team up to 10 members. Founded in January 2008 by Andy Shepherd, Divine focuses on ‘niche’ ambient fine food including the Wildly Delicious and Divine Decorate ranges. It has seen annual sales grow to £1m since its launch, with year-on-year sales doubling since the start of 2011. ● Makers of products labelled as containing ‘Belgian chocolate’ could be forced to list all of the countries where the cocoa beans were sourced, under proposed EU country-of-origin labelling (COOL) regulations. Belgian chocolate is usually made from a blend of different beans, but under the new proposals producers would be forced to print potentially unwieldy statements of the origins of the beans on their packaging.

Roadside restaurant chain Little Chef is looking for more small, local and regional producers to supply its new Good To Go takeaway format. Little Chef is investing £20m in a three-year project to roll out the concept across its entire 160-outlet estate. Purchasing director Jayne Davis told www.ffdonline.co.uk the quality of products from small firms often topped that from big national suppliers. “Smaller producers also tend to be more flexible,” she said. A craft brewery is the latest addition to the cluster of artisan food businesses on Nottinghamshire’s Welbeck Estate, which is also home to the School of Artisan Food. Welbeck Abbey Brewery is a joint venture with Sheffield’s Kelham Island Brewery. Kelham-trained Claire Monk, Welbeck Abbey’s head brewer, will be bottling small volumes of her launch beer, the 4.3%abv First Brew, for sale in the estate farm shop. ●

● The World Cheese Awards will return to the BBC Good Food Show at Birmingham’s NEC this year. Judging will take place on November 23. www.finefoodworld.co.uk/wca

June 2011 · Vol.12 Issue 5

news farm shops

Butcher picks up reins at Occombe as charity decides: ‘We’re not retailers’ The farm shop, renamed Gribble’s @ Occombe, and has been refurbished, doubling the size of the meat counter and increasing the number of locally sourced lines

By PATRICK McGUIGAN

Torbay Coast and Countryside Trust has handed over the management of Occombe Farm Shop to local butcher Gribble’s after struggling to make a success of the business. The Trust founded Occombe Farm as a major educational centre for food and farming in Devon in 2006, comprising a farm shop, café, education centre, community garden and working farm. However, director Dominic Acland told FFD the farm shop side of the business had proved challenging because of the recession and competition in the area. “There weren’t enough customers and it didn’t make enough money,” he said. “We’re primarily concerned with environmental and educational issues – we’re not a food retailer – so it made sense to hand it over to someone with more experience. Gribble’s can merge the shop into their existing business and benefit from

things like reduced overheads.” Gribble’s previously ran the farm shop’s butchery counter as a concession and also has several other shops in the area. It has refurbished the farm shop, which is now called Gribble’s @ Occombe, doubling the size of the meat counter and increasing the number of locally-sourced lines at the expense of Continental products. “We are really thrilled at the opportunity to take on such an exciting farm shop,” said owner Mark Gribble. “It complements our brand and ethos and will sit well in our retail model alongside our shops in Ivybridge, Plympton and our home delivery online shop without the need for too much change. To have the livestock on the farm we feel is a really important educational aspect. Occombe’s own Ruby Red beef, lamb, pork and vegetables are sold through the farm shop and we will continue to do so.” The Trust will continue to operate the café at Occombe as well as all other activities on the farm.

suppliers

Former Sharp’s turnaround team puts Devon chocolatier back in business few months, hopefully employing more staff, said a spokesperson. Browne’s Chocolates is set to launch a The company is now working to reinstate range of new products this summer, only relationships with the independent sector months after the company went into and develop the market for its Browne’s liquidation. branded chocolates, with fudge featured The Oakhampton-based chocolatier among the planned new ranges. closed its doors in March, putting around Browne’s deal to supply chocolate under 30 people out of work. the Duchy Originals brand to Waitrose Within weeks it was bought by Joe has also been re-established, confirmed a Keohane and Nick Baker, the team spokesperson. said to have taken Sharp’s Brewery in The chocolatier hopes to be operating at Cornwall from a micro-brewery to “the Keohane: building a UK’s fastest-growing producer of cask and ‘strong and sustainable’ pre-closure levels within a year and aims to explore export opportunities in due course. bottled conditioned beer” before selling it business “We don’t intend growth to be on the same scale as to Molson Coors in a £20m deal. Sharp’s but we will be building a strong and sustainable The 5,000 sq ft chocolate factory is back up and South-West business based on quality and delivery,” said running and the new owners have taken on 12 of the Joe Keohane. original staff. There are plans to expand over the next By MENNA DAVIES

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Vol.12 Issue 5 · June 2011

If I’d known news then what I know now… farm shops

Robin Holmes-Smith, The Granary Deli, Watlington, Oxfordshire We took over the deli in 2002. Before that I was a garden centre manager and had previously worked at Woolworths. I thought at first ‘it’s just a small shop, it shouldn’t be too difficult’, but I soon realised I would have to use every rule I’d ever learned in retail every single day. You haven’t got someone in HR, POS, ticketing or logistics to do things for you. You are it and you have to do everything yourself. What’s good about that is that you are your own boss and you decide how and when you want to do things. A deli had been here for 14 years before we took it over, but there was hardly any stock. It was a shop of shelves, so we basically had to fill it with new products. We got a reasonable amount right but we also got quite a bit wrong. Our vision was a top-end deli. We thought we could instantly go from rice cakes to foie gras, but you just can’t do that. We’re in a very rich area and people round here spend top-end money when they’re living in London during the week, but when they’re here at the weekend they don’t buy that sort of stuff. We

“Did anyone ever come back to buy argan oil? No! I won’t be making that mistake again.” ended up throwing out a lot of things like mostada, expensive chocolates and truffle oil. Gradually we have worked out what sells and what doesn’t. Seggiano products work well – specialist Italian stuff, but not at ridiculous prices. We’re higher end than Waitrose, but not a million miles away. We have three Waitrose stores close by so they are our number one competitor. As soon as we see one of our products in Waitrose we drop it. When we started my cheese knowledge could have been better. I was never quite sure how stinking a Stinking Bishop should be. The staff, who we took on with the shop, were great at educating us and we read as much as we could around the subject. We also spent time looking at what other cheese shops were doing – how they displayed and wrapped product, and what kit they used. The other major learning curve was resisting trends until they become really well established. I remember one year a celebrity chef must have done a recipe with argan oil in it. Loads of people came in asking for it, so we ended up buying some. Did anyone ever come back to buy the argan oil? No! Does anyone even know what argan oil is? No! And it’s bloody expensive. It costs about the same as gold because it comes from the Atlas Mountains of Morocco. I won’t be making that mistake again. Interview by PATRICK McGUIGAN

March 2010 · Vol.11 Issue 2

Independents can compete on price, says new store owner

By PATRICK McGUIGAN

A former corporate high-flier who has opened a local food shop in East Yorkshire says it is possible for independent retailers to compete with the supermarkets on key lines when it comes to price. Mark Farnsworth, who previously worked for Nestlé as KitKat’s brand manager, said that his new shop – William's Farm Kitchen – will be able to rival a soon-to-be-opened Tesco nearby on popular products such as eggs, milk and sausages. “Value is about a mix of quality and price and we think we can compete with Tesco on certain lines. A six-pack of our Old Spot Pork Cumberland sausages retails for £2.36 and a box of eggs is £1.35. Farm shops have unfairly been given the tag of being expensive when they actually offer excellent value,” said Farnsworth, who named the shop after his son William. Costs are kept to a minimum, he said, by sourcing locally. “We can keep prices down because Farnsworth: farm shops have unfair reputation for being pricey we are buying from farms that says he has learned a lot about retailing. are only a few miles away, plus we make a lot of The supermarkets are absolute masters of the products, such as sausages and cakes, here merchandising, promotions and convenience ourselves. It means distribution costs are almost and I’ll be putting what I’ve learned to use in the zero.” shop,” he said. Around 80% of the produce on sale in the “Where we differ though is that we are about 3,500 sq ft shop comes from Yorkshire with the small artisan producers and telling their stories, butchery counter a key focus. while they are about volume and scale.” After working for Nestlé, Farnsworth

farm shops

Bringing the country into the town By PATRICK McGUIGAN

A husband-and-wife team are bringing the farm shop to the town to make shopping more convenient for local residents in Petersfield. Ian and Georgina Constable-Dakeyne opened the Happy Cow Farm Shop in Folly Market last month selling products from within a 30-mile radius, including meat, eggs and cheeses. Ian, a farm manager at nearby Fair Acres Farm, which rears rare breed cows and freerange chicken, said that farm shops were often inaccessible to certain parts of the community. “People like farm shops but are put off by having to drive to them because it’s not convenient, while a lot of elderly and disabled people simply don’t have cars,” he said. “We

think it makes sense to bring the farm shop to the people. “We’ve already built up a good customer base because people like the food and the personal service we can give. The supermarkets employ hundreds of people so you just can’t get that customer interaction.” Locally-sourced products include Dylan’s homemade ice-cream, flowers from Flowers In The Avenue in Liphook and lamb from Rother Valley Organics in Rogate. The couple also have a strong interest in animal welfare. Ian trained as a veterinary technician, while Georgina works as a veterinary nurse to exotic animals. “Our motto is happy animals, happy farmers and happy people,” said Ian.

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Burts.Fine FoodDigest-June11.pdf

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Quality Without Compromise

Vol.12 Issue 5 路 June 2011

SUMME R . . . I N A B O T T L E At Luscombe, we think the heady muscat blossom of elderflowers epitomise the English summer. During the long sunny days of June, we handpick our crop when the flowers are full of scent to capture the delicate flavours at their peak and put the very best in the bottle. For a special party, try serving our Elderflower Bubbly with canapés such as smoked salmon tartare or gougères. The light bubbles and flavours will combine to delight your guests.

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June 2011 · Vol.12 Issue 5

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news delicatessens

cookery schools

Twitter tip results in new store opening Papadeli adds cookery school and café The Edwardian-style Sanderson Arcade was completely refurbished in 2009, and is home to 27 retailers including big brands like Monsoon and New Look.

Corbridge Larder has opened a second shop in Morpeth after receiving a tip-off on social networking site Twitter. The North East-based retailer, which is owned by Dave Robinson, has more than 3,000 followers on Twitter, one of whom tweeted the company to say it should open up in Morpeth. After visiting, Robinson was so taken with the market town that he decided to open a new shop there. “From that first Twitter message we received we decided to look at Morpeth as a location for our second store – it’s a beautiful town and a great place for our new deli and coffee shop,” he said. The 2,000 sq ft deli and 40-seat coffee shop is located in Morpeth’s Sanderson Arcade and sells around 2,000 products including 100 different cheeses. It specialises in products from the north of England, as well as international lines, which are all used in the café. “Our ethos is that we serve what we sell and we sell

what we serve – even down to the salt and pepper on the tables. When our customers enjoy something in our coffee shop they can buy that same product to enjoy at home,” said Robinson.

Bristol-based Papadeli has expanded on two fronts with a new cookery school at its store in Clifton and a café concession in the city’s Royal Academy of the West of England. The cookery school on the top floor of the deli has long been an ambition of owner Simon MacDonnell, who previously trained as a chef at Leith’s and worked as an English language teacher in Ecuador and Barcelona. As well as taking classes himself, MacDonnell has invited friends to cook at the school including Tristan Hogg, co-founder of Pieminister, Tom Herbert of Hobbs House Bakery and cookbook author Jenny Chandler. “Tristan made his first pies at Papadeli when he worked in the shop, so it made sense to invite him back. I think cookery classes are all about learning and fun,” said MacDonnell. Opening the 60-seater café last month was a good way to introduce the Papadeli brand to new customers in the city, said Simon’s wife Catrin MacDonnell. “You have to diversify, if you want to survive. Margins are tight and there always seems to be another supermarket opening. The trick is not to dilute what made you successful in the first place,” she said. “Having different sides to the business also helps in terms of economies of scale.”

It’s not just the meat, game and poultry from the 6,500 acre Hopetoun Estate that are a key attraction at the newly-opened Hopetoun farm shop. Scottish food products that have been recognised by the Great Taste Awards also take pride of place at the new 2,300 sq ft shop. Close to Edinburgh, the shop has been set up by retail consultancy The Retailer, which sourced products by hosting a meet the buyer event in conjunction with Scotland Food and Drink. Products that had won awards, such as Great Taste Awards, were more likely to gain a listing as part of the retailer’s commitment to stocking “Scotland’s finest food”. Vol.12 Issue 5 · June 2011

Letter from Farrington’s Negativity is catching, says PAUL CASTLE of Farrington’s Farm Shop, so accentuate the positive – or you could infect your shoppers We all know things have been tough over the past year. Doom and gloom about the economy, prices on the increase and a good old dose of VAT can all add to the ‘start the day grumpy’ mentality. But we need to shake ourselves out of that. Customers often end up feeling the way we feel: mirroring our body language, mimicking our tone of voice and potentially replicating our negative mind-set. If you don’t feel great about your business, neither will your staff, and what hope do you have then of a positive relationship with customers? We’ve been using a mystery shopper for nearly a year (www.shopperanonymous.co.uk) and we’ve made ‘exceptional service’ the cornerstone of our strategy. It hasn’t been easy. I spent an age – and a not inconsiderable sum – revamping the signage to highlight parking, toilets, opening hours. It all made sense to me. But it was down to earth with a bump when the mystery shopper was confused and still

“Customers often end up feeling the way we feel: mirroring our body language and replicating our negative mind-set’’ couldn’t find anything – even the entrance to the shop. We tried again, and we finally cracked it. Being told that staff, seemingly preoccupied with work, were ignoring customers was also a hard pill to swallow. Customers were just wallpaper back then. But what a difference a mystery shopper has made. Yes, we reward staff for exceptional service. Yes, we make a fuss of the team member who got it ‘just right’. And yes, we coach others to improve when they nearly hit the mark. But the big thing is, we are taking a stand by doing positive things every day. Each month I invite six to eight customers for tea in the café. We talk through various topics, from range and layout through to packaging quality and service. It amazes me every time just how many ‘quick wins’ can be implemented – simple things we all walk past every day, the “it has always been like that” stuff. I think we had the monopoly on cobwebs, never really looking up to see the dust around the air conditioning or down to see the marks around the floor edges. We thought the information we provided on how to cook our ready meals was just fine, and it was great – if you can read 8 point type. We’re all guilty of putting jobs off, but when you ask your customers what needs doing they don’t pull their punches. If they tell you, ‘Get it sorted – and fast!’ you had better listen. • Paul Castle is business manager at Farrington’s Farm Shop near Bristol, named British Local Food Champion in the 2011 Countryside Alliance Awards

March 2010 · Vol.11 Issue 2

news Fulham’s Union Market to face competition from Whole Foods Upmarket supermarket chain Whole Foods Markets looks set to go head to head with struggling Union Market in London after signing a deal to open a new 22,000 sq ft store in Fulham near year. US-owned Whole Foods, which has a flagship store in Kensington and four smaller outlets in the capital, has signed a pre-lease arrangement to take over a 22,000 sq ft site in the Fulham Broadway area, believed to be just a short walk from Union Market. Whole Foods has also signed leases on sites in Richmond, Surrey, and Glasgow. Jeff Turnas, Whole Foods Market UK regional president, has revealed that the flagship Kensington store has finally made a profit after several years of heavy losses, while its US parent

Whole Foods: moving into profit in the UK

reported a 12% increase in total second-quarter sales to $2.4bn last month. Announcing the new stores in Richmond and Glasgow, Turnas said: “It’s always been our ambition to open stores the length and breadth of the UK.”

Pickering’s Feast will be ‘general store with a 21st century twist’

Feast-co-founder Marion Buchanan and chef Tom Marley, with rare breed cockerels, at the shop’s opening

Pickering in North Yorkshire has a new speciality food store which will focus heavily on local food and drink. The people behind Feast are Victor and Marion Buchanan, who run the town’s The White Swan Inn, which has been in the family for 30 years. They say the new shop is the result of months of research – including focus groups held in the pub – into what the local community wants from an independent retailer. The 1,200 sq foot shop will feature a cheese counter, small charcuterie counter and chiller for fresh meat from North Yorkshire’s Taste Tradition, which specialises in rare breeds. Feast will also sell

ready-meals made by The White Swan Inn chef Tom Morley, and will include a 20-seater café. Marion Buchanan said: “We’re based in the Market Place in Pickering, and I really want to hark back to the days when people really cherished and valued local retailers. “The supermarkets really take the heart out of small market towns like this. While they offer convenience and cheap food, they don’t really feed the soul of a town. I’m aiming to be a general store with a 21st century twist. The focus is on local, exceptional cheeses, local bread and locally reared, rare breed meats.”

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Vol.12 Issue 5 · June 2011

deli of the month

Learning on the job

June 2011 路 Vol.12 Issue 5

Interview by MICK WHITWORTH

Neston Park’s Lady Venetia Fuller tells us how she learned retailing the hard way – and why her £1m turnover farm shop is no rich woman’s plaything

t’s hard to picture the softly spoken and decidedly unwarlike Lady Venetia Fuller doing a full MelGibson-in-facepaint routine to rally the troops. But a couple of years ago the Scottish-born boss of Neston Park Farm Shop in north Wiltshire had to deliver what she calls her “Braveheart speech” to staff. “We weren’t exactly in trouble,” she tells me, as we talk in the shop’s softly lit 90-seater, green oak and glass restaurant extension, “but we were in a place we didn’t want to be.” MD Paul Castle had just left to join Somerset’s award-winning Farrington’s Farm Shop and Neston’s owner found herself running the whole shebang – with virtually no retail or catering experience to draw on. Lady Fuller, who joined the famous brewing family when she married Sir James Fuller in 2000, set up the shop and café on the family estate in 2006. Her knowledge of food retailing was nil – she previously worked in a London art gallery. But with her husband now running the family estate, which includes a 1,200 acre home farm and 5,000 tenanted acres, she wanted to create an outlet for Neston’s organic Jersey cross Aberdeen Angus beef, offer a child-friendly meeting place for young mums like herself and provide a viable outlet for other local producers at a time when fewer farm shops than today were doing this effectively. Having noticed, too, that most farm shops were selling the same familiar brands, often from national suppliers, she also thought she’d be able to sell Neston’s home-produced foods to other retailers. This, she admits, was a sign of her naivity. Phase one of Neston Park Farm Shop, including a 30-seater café, was built at a cost of around £200,000, with help from an £80,000 Defra diversification grant. For the first year Lady Fuller partnered with local chef and gastropub owner Martin Still, who brought his customer service and food skills to the shop’s deli operation. When Still moved on to his next project, Castle was brought in as MD to get the business on to a sound commercial footing. He set out to introduce big-retail disciplines and a higher-volume format – for example, by taking out the deli service counter and replacing it with pre-packs. It’s clear, however, that his vision was at odds with that of the shop’s owner, who had envisaged a rural

“community” store and meeting point, not a highfootfall business like Farrington’s. The challenge over the last couple of years has been to recast the business in that mould while also dragging it into profit – which is where she hopes it will be by the end of 2011. Castle left to join Farrington’s just a few months before work began on Neston’s £100,000 restaurant extension, this time part-funded by an RDPE grant. For the shop’s still relatively inexperienced owner, this meant taking full control of the business for the first time just as the restaurant was trebling in size and moving from a paninis and salads offer to full meals. At the same time, with recession still underway and a hefty bank loan to service, she couldn’t risk taking on more waiting staff. She was on a steep learning curve. In fact, it sounds as though her message to the troops was more William Churchill than William ‘Braveheart’ Wallace – along the lines of: “I have nothing to offer but blood, toil sweat and tears.” She might be married to a Baronet, but Lady Venetia Fuller is not the type to waft through the store once a day on her way to tea with the county set. When she needed to recruit butchers to run the meat counter, she went on a Business Link-funded butchery course so she could talk their language. And when customers bridled at the complicated new ordering system for the hugely expanded restaurant, she put herself through an NVQ in customer service and told staff: “If any of you want to join me, you can.” Five of them did. In getting to grips with staffing issues, she was fortunate to get a lot of help from her bank, RBS. “They have a brilliant mentoring service for companies that aren’t big enough to have their own HR department,” she says. “If there are any problems we are able to sort it out quickly, professionally – and legally.” The extension, designed by Wiltshire architect Alvin Howard, took the floorspace at Neston Park from 2,000 to 5,000 sq ft. Two thirds of that is accounted for by the restaurant, which is divided from the retail shop by old wood-and-iron partitions reclaimed from the estate’s stables. Revenue is split almost down the middle between restaurant and shop, with the butchery by far the biggest earner. It also sells to wholesale customers locally.

“I have had to borrow all the money. Without that and the grants we wouldn’t have been able to do it”

The extension has created space for a new kitchen gifts section

The butchery counter is the single biggest contributor to retail sales

Retail veteran Jenny Gage has been brought in to run the cheese and deli counters Vol.12 Issue 5 · June 2011

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deli of the month Fresh fruit and veg is currently bought in, although the Fullers plan to supply more themselves as they restore the estate’s 1.5 acre walled garden. Bread is from Avon Bakehouse, and includes some of the artisan loaves it produces for Bath-based cookery school operator Richard Bertinet. “We used to bake bread ourselves,” says Lady Fuller, “but when we looked at the figures we realised that, unless we were going to wholesale, it was going to be a loss-leader. Electricity was costing £26,000 a year, because we had the shop open all day and were then baking all night.” The meat counter – where the three butchers have 84 years’ combined experience – sells the estate’s own organic beef virtually year-round, as well as home-produced sausages and faggots. Lamb is produced in partnership with neighbouring farmer Steve Carnie, a conventional farmer who rears the animals on Neston Park’s own organic land. Neston’s own pigs provide meat for its salami and chorizo, but carry too much fat for counter pork, so that’s bought locally. Free range chickens also come from a near neighbour, Woolley Park Poultry. The retail section – which also includes good ambient selection, plus beers and wines bought mainly though Fuller’s – is under the overall charge of shop manager Karen Banfield. But the cheese counter and serveover is run by deli veteran Jenny Gage, whose shop in nearby Bradford-upon-Avon is now owned by the Fullers. Gage says that while her handsomely displayed cheese selection includes Continentals like Gruyère, Comté and Dolcelatte, “the majority is English – and as local as possible”. Somerset’s White Lake Cheese is among the rising stars, she says, while Black Eyed Susan and Goldilocks, from the same county, also do well. It transpires that the latter are both made using milk from Ivy House Dairy near Frome, which now bottles Neston Park’s own milk. Lady Fuller says this link between Neston Park’s farm produce and what appears in the shop and restaurant needs to be communicated more strongly. “That’s something we’ve got to get to grips with. We’re having a producers’ day here this month, so that should help.” Also on the shelves are bottles of Fuller’s Organic Honey Dew beer – again, there’s nothing to mention the fact it uses Neston Park barley. Lady Fuller says she has been reluctant to push the family connection before she was completely happy with the shop. “I didn’t want to shout too much in case people thought we were arrogant – especially if we were getting things wrong. But now, we’re incredibly proud of what we’ve got here.” I first visited Neston Park nearly three years ago as a Taste of the West Awards judge, when the shop was frankly a little cramped. The 3,000 sq ft extension has helped hugely, bringing a calmer air to the building. It has also created room for some experiments, like a kitchen gifts area and a small section of everyday grocery and household lines. “If you want loo roll, we’ve got it,” says Lady Fuller. There is also a new section of products aimed at mums, including Ella’s Kitchen organic baby foods and, looking slightly out of place, several packs of Dream Tubes – inflatable bed rolls designed to stop small children falling out of bed. These, it transpires, were an invention of Lady Venetia and fellow ‘mumpreneur’ Amanda Allerton, and are now on sale in over 40 countries – a fact she likes to throw in when anyone is dismissive of her business skills. Turnover across shop and restaurant is currently around £1m. Until now, says Lady Fuller, none of

NESTON PARK MUST-STOCKS I vy House milk and cream W hite Lake Trickle goats’ milk cheese S tokes tomato ketchup E llbridge quail eggs B ertinet white loaf M ike’s Smokehouse manuka smoked salmon ●F uller’s Honey Dew organic beer ●F ine Cheese Fruit Toast for Cheese ●G hurkha Fine Foods cucumber achar ●N eston Park salami ●N eston Park sausage rolls ●N eston Park smoked venison ●M ontgomery cheddar ●V illa Cesso Pino Grigio – rosé ●T eapigs peppermint tea ● ● ● ● ● ●

this revenue has been getting to the bottom line. But she and her team have costs under control and believe they have turned the corner. She sees £2m sales as a reasonable target, helped by evening events in the expanded restaurant. “We recently did a Fuller’s beer tasting, and thought about 20 people would turn up, instead of which we got over 100. And we’re starting to rent it out for evening ‘dos’.” With the whole business more firmly under control, she is also giving more time to educational activities, mainly for kids, designed to push the local food and farming connections. There is already a 1.5km nature trail running from the farm shop, and events have ranged from sheep-shearing demos to a “bee weekend”. In March, the Duchess of Cornwall visited the shop while it was hosting a sausagemaking event for local school kids. After a torrid few years, Lady Fuller seems more relaxed about her own capabilities. “Coming into it, you have no idea what you’re in for: customer service, HR, health and safety – all the things the customers don’t see. But you learn from your downs. Now we have a fantastic team that are genuinely happy to work here, and I feel we’ve turned a corner.” She stresses the shop is no Daylesford Organic – owned by Lady Bamford and often portrayed as a rich woman’s plaything. Neston’s was built on borrowed money and grants, and has to pay its way. “Maybe if we sold the estate and sold Fuller’s [to release cash] it would be different. But this is serious business, and we don’t have money to lose. That’s why we’re so excited to have turned a corner. “I’ve never taken a penny out of the business. I work here every day, and if someone takes a day off, I’m the one cleaning the loos.” Is it difficult for the titled Lady Fuller to get this message across to staff? The assumption must be that she’s not short of a bob or two. “That has been a problem,” she admits, “because as much as you say ‘we don’t have the money’, people want to believe that you do. That’s the fairy tale. But I have had to borrow all the money. Without that and the grants we wouldn’t have been able to do it.” It’s just part of “the stick that every business person gets”, she says. “You just need broad shoulders.” That, she adds, and an obliging bank manager. www.nestonparkfarmshop.com

Vol.12 Issue 5 · June 2011

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June 2011 · Vol.12 Issue 5

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delichef interview By PATRICK McGUIGAN

Amanda Biggs Thyme Deli, Bolton, Lancs

f proof were ever needed that you don’t require an expensive chef with prima donna tendencies to run a successful catering business, then Thyme Deli in Horwich, Bolton, is it. Opened in 2003 by Amanda Biggs, the store houses a 50-seater café that has grown to be the mainstay of the business, serving dishes from vegetable burritos and filo pastries through to sharing platters, homemade quiche, soup and sandwiches. Despite offering a menu that Biggs herself says is probably too large, Thyme Deli manages to more than get by without a head chef thanks to a well thought-out selection of easyto-construct dishes. “I’m not here nine to five, so I have to make it manageable for the staff, none of whom are trained chefs,” says Biggs. “They are all part time so we don’t have someone in the kitchen eight hours a day. My aim is to have a menu that I could teach to a new member of staff within a week or so. “Everyone is trained to do everything in the shop, so we just decide on the day who wants to work in the kitchen or who wants to serve. It’s very organic and would probably drive a proper chef up the wall!” The tiny kitchen means hot food is something of a challenge – one that Biggs has overcome with the help of

putting deli ingredients to work

Manchester-based vegetarian specialist Forest Foods, which supplies the shop and café with ready-made burritos and filo pastry parcels. These are heated in the oven and served with salad, cous cous and homemade coleslaw and hummus. Quiche, soup and some of the sandwiches are other hot options, with the sticky sausage wrap a firm favourite. “It’s the most popular thing on the menu, but it’s incredibly easy to make,” says Biggs. “Cook the sausages, crumble the cheese and warm some Tracklements onion marmalade, then pop it in a wrap. It’s really that simple.” Tracklements condiments make regular appearances in sandwiches, ploughmans’ and platters, particularly the onion marmalade and red onion relish. “I thought nothing would ever come near the marmalade, but I tried the relish in a goats’ cheese sandwich and it’s now equally as popular,” says Biggs. “That’s what’s so good about the café. Customers get to explore what you have on the shop shelves for themselves.” Lancashire cheese from Carron Lodge, Patchwork patés and Fratelli Camisa charcuterie are also stalwarts of the kitchen, she adds. Thyme’s café brings in more revenue than either the deli or the shop’s cookware section, so it is ironic that it was never originally part of the plan. “It was never in my business plan, but the building ended up being bigger than I had intended so I put some tables and chairs in to fill the space. It turned out to be exactly the right thing

Chef Amanda Biggs (below) says the café menu is probably too big yet it still brings in more revenue than either the deli or the shop’s cookware section

Thyme Deli’s Simple Sticky Sausage Wrap Ingredients (per person) 3 sausages Tracklements onion marmalade Carron Lodge Tasty Lancs cheese Tortilla wrap of your choice Method: Fry or grill the sausages until cooked and cut into bite-sized

pieces. Mix the hot sausages with a dessert spoon of onion marmalade and heat in the microwave for a few seconds to melt the marmalade. Put the sticky sausage mixture into a wrap and top with melted Lancashire cheese. Roll up and serve with cous cous and salad, or on its own as a takeaway snack.

to do. There are certain times of the year when the deli is incredibly quiet, while the café is more consistent all year round. I would probably have had severe cash-flow difficulties in the first few years if I hadn’t had the café.” Prices in the café are recalculated every quarter to maintain a 70/30 split between profit and ingredient costs. Keeping a close eye on the numbers has grown in importance in the past two years with big price increases in staples such as butter and bread, says Biggs. “It’s important to pass those costs on, but at the same time, I don’t want to put up prices if I don’t have to. People don’t have bags of money around here and we have a mixed customer base. There are people having business lunches, but we also have a lot of older customers that come in every day for a cup of tea and maybe lunch on Friday. It’s important to give them value for money or they’ll go elsewhere. A cup of tea doesn’t sound like much, but it actually adds up to quite a bit over a year.” That said, Biggs has been forced to break the psychologically important £6 barrier for some dishes including hot sandwiches and platters. “I’ve always been scared of putting things over £6, because then you’re getting into hot meal territory, but when I did finally go through it nobody even flinched,” she says. “The last 24 months have proved to me that to just be a deli, relying solely on retail, would be very, very tough. The café keeps you going.”

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Masterclasses Olives, Olive Oil, Jams & Marmalade June 14 Sturminster Newton, Dorset A journey through the life of an olive and how to sell them, plus a tutored tasting and how to retail olive oil with Fortnum & Mason buyer, Sam RosenNash. Jams and marmalades are brought alive by preserves legend, Pam Corbin

The Meat Counter July 6 Cirencester, Gloucestershire Join Rob Rees, the Cotswold Chef, for a tour around a top-notch meat counter and learn how to get this category right. This is followed by a guide to the major cuts of meat and how you can advise your customers to use them in cooking

Kitchen Garden July 12 New Covent Garden Market, London Where better to learn how to retail fruit, veg and salads than in New Covent Garden Market, London. Come and experience the market in action and see the important muststocks for any food retailer. We then go into detail with Nick Hempleman, retail expert

Product knowledge training for fine food retail 20

June 2011 · Vol.12 Issue 5

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cheese wire Social media campaign boosts sales of Comté By PATRICK McGUIGAN

Sales of Comté cheese have risen in the UK following a media campaign to introduce the cheese to a wider consumer base through Facebook and Twitter, while also targeting fine food retailers. The Comté Cheese Association said exports of the unpasteurised semi-hard cheese to the UK had risen from 154 tonnes in 2009 to 170 tonnes last year – an increase that has coincided with a €200,000 PR campaign in the UK. This has seen Comté develop a higher profile with consumers via its own Facebook and Twitter sites, as well as working with food writers and broadcasters. The cheese has also been represented at food shows, such as IFE, BBC Good Food and Nantwich. “There has always been a market for Comté in the UK, but we need to grow the awareness,” said the Association’s communications manager Aurélia Chimier. “When we exhibit at trade shows our product always gets a great reception because it has a smooth flavour that is less acidic than other cheeses. To develop this market we really need to talk to the specialist retailers and cheese sellers, who can pass on knowledge to the consumer.” To this end, point-of-sale material has been devised explaining the history and production methods behind the PDO (Protected Designation of Origin) cheese, along with recipe ideas. A consumer competition to discover the best recipes made from the cheese is also being run, with the winning

Comté’s marketing body says it needs specialist retailers to spread awareness of the semi-hard cheese

recipes feature in a special ‘Comté Dine With Me’ online cookbook. The Association is made up of 3,000 farmers, 160 dairies and 16 affineurs producing more than 50,000 tons of Comté each year. www.comtecheese.co.uk

Ewes’ milk double from Errington The company behind Scotland’s famous Lanark Blue cheese has developed two new unpasteurised sheep’s milk cheeses, including a washed rind cheese made with fermented whey. HJ Errington in Carnwath, which is best known for its Lanark Blue and Dunsyre Blue cheeses, named its new washed rind cheese Elsrickle after a neighbouring village. The cheese is washed in Fallachan – a type of cheese ‘wine’ also known as blaand, which has been made from fermented whey in Scotland for centuries. “We started making it this year due to several customer requests,” said Selena Cairns, who is a partner in the company and the daughter of

founder Humphrey Errington. The company has also launched a hard ewes’ milk cheese called Corra Linn, named after one of the waterfalls on the Clyde. The cheese is matured in cloth for at least five months and weighs 6kg. “We’ve been experimenting with it for the past few years as the techniques are very different to blue cheese,” said Cairns. “It has been difficult to get the cheese consistent. We have found that as the ewes’ milk changes throughout the year, it gets harder as the fat content of the milk goes up. We are really pleased with the results although the cheese does change through the seasons, giving a variety of different flavours.” Corra Linn is clothmatured for at least five months

le grand fromage BOB FARRAND We enjoy moaning about the French but there’s no denying their cheese is special. On a recent trip through Normandy, a cheese board featured five that were so perfect, eating them the following day would have been a day too late. Livarot, Pont l’Eveque, Camembert de Normandie, Coeur de Neufchatel and one other I can’t recall – the wine was good too. None had spent any time in a fridge but had been nurtured to perfection by a local affineur in an adjacent village. The same village that was busy holding a local food festival devoted to PDO foods – there were around 30 stands. We’d struggle to get 10 PDO cheese producers for the whole of the UK, let alone for a region the size of Normandy. Worse still, we may lose one of our PDO producers as Stilton-maker, Quenby Hall is currently in the hands of administrators. Only five makers are left now but if Stilton rebel Richard Landy gets his way, he’ll persuade Brussels to amend the regulations and allow him to make Stilton in Stilton. Currently the town sits outside the three Midlands counties within which production is permitted but Landy maintains the cheese was originally made there and should be again. Meanwhile, our blessed Eurocrats are proposing new laws guaranteed to further muddy the waters

“It’s a bit too late to worry about preserving our territorial cheese heritage – it went pear-shaped years ago.” of our cheese heritage. Amended food labelling regulations coming into force in 2013 will permit cheddar makers to label ‘low-fat’ cheese as cheddar. Until now, cheddar needed a minimum of 48% fat in dry matter or 32% total fat to be called cheddar but this rule, alongside regulations governing compositional standards on British territorial cheeses, is to be abolished. According to a Dairy UK spokesman: “There is potential for consumers to be misled and for inferior cheeses to masquerade as territorial cheeses if we don’t make sure standards are adhered to.” Reduced fat cheese is one of the fastest growing dairy sectors but has been held back by producers’ inability to label cheeses in the way they want, reckons Dairy UK. It’s a bit too late to worry about preserving our territorial cheese heritage – it went pear-shaped years ago. Cheddar is no longer a single cheese – traditional flavours are overwhelmed by sweeter versions sold in supermarkets. Wensleydale is made in factories in Cheshire and Lancashire and anyone can make Double Gloucester anywhere they damn well like. What’s left to protect? Low or reduced fat cheeses are mostly a waste of good milk so I’ll stick to authentic farmhouse varieties and an occasional trip to Normandy. • FFD publisher Bob Farrand is chairman of the UK Cheese Guild Vol.7 Issue 1 · January 2006

cheesewire Moyden hopes to double output after dairy move Shropshire-based Mr Moyden’s Handmade Cheese has started production at its new dairy in the Shropshire Food Enterprise Centre in Shrewsbury. The purpose-built unit, four times the size of its previous facility, will enable the company to double production from six to 12 tonnes a year, said owner Martin Moyden. “I’d like to look into making a briestyle cheese and a washed rind cheese, and hopefully capture that essence of Shropshire as we have with our other cheeses,” he said. The company currently produces four unpasteurised cheeses: Blue Wrekin, White Wrekin, Newport and smoked Newport 1665. Originally a dairy farmer, Moyden set up the cheese business in a converted cow shed at his family farm in 2005. The move to the Shropshire Food Enterprise Centre has seen him and his wife give up farming to concentrate solely on cheese making, with the company now using locally sourced milk instead of their own. “When we started producing cheese

we never thought it would be such a success,” he said. “From being a complete novice, I have learnt a lot in six years. Cheese-making has taken over my life and I felt that I was stretching myself too far between the farm and the cheese-making business. Dairy farming is a specialist job that requires 24 hour attention, so I decided to concentrate my efforts on my passion in life which is cheese-making. It was a heart-wrenching decision to move away from the farm but now we can focus on producing some fantastic cheeses.” Jeremy Jagger, manager of the nearby Battlefield 1403 visitor centre and farm shop in Shrewsbury, said that Wrekin Blue was one of his best sellers. “I can see Wrekin Blue developing into a Shropshire classic. It’s a local producer using locallysourced ingredients and is sold through local, independent shops. That is a very strong story.” The Shropshire Food Enterprise Centre is managed by Heart of England Foods and consists of 12 production units, plus conference and training space. Martin Moyden has given up farming to concentrating on cheesemaking at the new Shropshire Food Enterprise Centre unit

Charlton: made with creamy Shorthorn milk

Goodwood plans blue and brie to follow new Charlton An organic cheddar-style cheese called Charlton is the first product to come from Goodwood Home Farm’s new dairy. Cheesemaker Christopher Vowles told FFD further cheeses, including a blue and a brie are in the pipeline after setting up a cheese room and three storage units in farm buildings last year. The facility is able to process 1,400 litres of milk a day from the Goodwood Estate’s own herd of Shorthorn dairy cows. The pasteurised Charlton is made to a traditional cheddar recipe with the cheeses larded and bandaged by hand. “The Shorthorn milk is much creamier than you would get from a Friesan, so the cheese has a lovely richness with a tangy bite

at the end,” said Vowles, who previously worked for Lyburn Farm and whose father and grandfather also made cheese. The cheese is available in three varieties: mild (6 month maturity) and mature (12 months), as well as an 18 month extra mature variety. It will be sold in the Goodwood farm shop and local delis. Goodwood Home Farm encompasses more than 3,300 acres, combining arable land with livestock, including 200 dairy cows, 1,200 ewes and 20 Saddleback sows. Most of the produce from the farm is sold on the estate through its hotel, clubhouse and farm shop. It achieved full organic status in 2004.

Oakly Smokely joins Ludlow line-up The Ludlow Food Centre has developed a new smoked cheese for sale in its shop and to a growing band of local retailers that stock its products. Oakly Smokely is cold smoked on site over oak chippings from the Earl of Plymouth’s Oakly Park Estate and matured for five weeks. Dairymen Dudley Martin and Paul Bedford took six months to perfect the pasteurised cheese using milk from the estate’s Friesian-Holstein cows. “It’s a really summery cheese, great for salads 22

June 2011 · Vol.12 Issue 5

and the smokiness goes particularly well with chicken,” said Bedford. Sold in the food centre, it is also available to local retailers via Ludlow’s budding cheese wholesale business, which already sells to independents such as Greenfields farm shop, Appleyards deli and The Mousetrap. “The wholesale side of the cheese operation is going very well and the cheeses are stocked in a few local delis and farm shops, as well as restaurants and hotels in Birmingham,

Worcestershire and Herefordshire,” said marketing manager Tom Hunt. “We also have relationships with the Michelin restaurants in Ludlow, and currently Mr Underhill’s are offering a range of our cheeses.” The Ludlow Food Centre’s other cheeses include the mould-ripened Cheese With No Name, a washed rind called Croft Gold, the crumbly Bromfield Priory, Ludlow Blue, Oakly Park Cheddar and Remember Hills Blue.

Ludlow dairymen Paul Bedford and Dudley Martin

Carron Lodge Ltd. Cheese makers, wholesalers and distributors of British and Continental cheese to the wholesale, catering, retail and manufacturing trade.

WORLD CHEESE AWARDS CHAMPION 2010 Supreme Champion Bath & West 2010 Carron Lodge Ltd. Park Head Farm, Inglewhite, Preston, Lancashire, PR3 2LN Tel: 01995 640352 Fax: 01995 641040 Email: carronlodge@talk21.com

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01745 357 070 Vol.12 Issue 5 路 June 2011

Online Training in Food Safety & Nutrition Courses lead to City and Guilds accredited certicates. Level 2 Food Safety Online Suitable for all food handlers involved in preparing or serving food in a retail, catering or food manufacturing environment. Level 3 Food Safety Online Ideal for supervisors or catering managers and those responsible for training other food handlers in food safety. We recommend that at least one person in any food business should be trained to Level 3. 10% discount for Guild members. Use code VWAL3FF when booking COMING SOON! Introduction to Nutrition Online Suitable for those interested in learning the basics of healthy eating and nutrition principles, in order to develop healthy menus, recipes or products. Classroom-based courses in HACCP, Food Safety, Auditing and Nutrition take place in Skipton or can be run at your own premises for groups of 5-15 people. Contact Claire Lennon on 01756 708526 or email claire.lennon@vwa.co.uk Verner Wheelock Associates 4 Stable Courtyard, Broughton Hall Bus. Park, Skipton BD23 3AE

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info@ agnesrose.co.uk · +44 (0) 7775 781251 www.agnesrose.co.uk 24

June 2011 · Vol.12 Issue 5

JOIN US for the most glittering

evening in the fine food calendar as we discover the foods that struck GOLD in the GREAT TASTE AWARDS 2011 Don’t miss the Great Taste Awards Presentation Dinner Monday September 5 – Royal Garden Hotel, Kensington, London Join us in the company of leading chefs, food writers, top retailers and the very best food producers for fine food’s biggest night of the year. Two golden opportunities in a single evening. Firstly, after walking the red carpet into the Palace Suite, be part of the pre-dinner reception, enjoy an early evening drink as you taste 3-star Gold award winning products from the 2011 Great Taste Awards and meet the people who made them.

Next, join us for a sumptuous four course meal specially created by Royal Garden Hotel chef, Steve Munkley using Great Taste Award-winning foods and matched with wines specially selected by the Guild of Fine Food to complement the stunning gold-standard ingredients. In between courses, the story of this year’s Awards will unfold as BBC Radio 2’s Nigel Barden along with Guild director, Bob Farrand announce the top winners including, for the first time, the winner of the Delicatessen of the Year.

Tension will mount as you watch the judging unfold on the big screen, until the moment when members of the supreme jury make their final choice for Great Taste Awards Supreme Champion 2011. The choice is yours. Join us just for the early evening reception or make a cracking night of it in the company of the great and the good of fine food.

Book your seat today but hurry, places are limited To book contact Charlie Westcar on 01963 824464 or email charlie.westcar@finefoodworld.co.uk Pre-dinner reception £15 inc VAT Pre-dinner reception plus dinner – Guild members: £90 inc VAT. Non-members: £95 inc VAT

A promotional feature for Anthony Rowcliffe & Son

Talking Cheese...

Everyone's talking about seasonal cheeses STEVE SMITH just can't get ewe out of his mind

k, I still have my beret and my blue-and-white striped top on, and I’m tucking into an onion soup, breaking with tradition to talk about French cheese in Fine Food Digest for the second time in a row. With good reason actually, as I am pleased to tell you about a special cheesemaker we are currently championing. Brebis de Lochois are seasonal cheeses made by Mr Froidevaux. The first is made in the spring when the rare Rouge de l’Ouest sheep, which graze the pastures of the Indre-et-Loire in the centre of France, begin to yield their particularly rich milk. Before this, the milk is demanded by the lambs born in January and February, before becoming independent of their mothers around March. The milk used to make the cheese is still warm from the milking parlours and needs no further heating, as this cheese is naturally unpasteurised. Particular care is taken with the milk; it is gently poured into the vats to avoid damaging the milk fats. Three delightful cheeses are handmade. The small 200g cheese is matured for three weeks which produces a sublime mild, fresh, creamy cheese, whilst the larger 600g is matured longer for a fuller flavour. A flash of inspiration in 2005 encouraged Mr Froidevaux to add thyme to the curd and decorate the oval-shaped cheese with a thyme sprig and the result is subtle and simply fantastic. Because of the handmade nature of the cheese, cheeses do differ through the season depending on the grass eaten and the climate. We hope you and customers will enjoy this cheese during the 2011 season, which we hope will be a lovely summer in the UK for fresh, light cheeses.

01892 838999 www.rowcliffe.co.uk 26

June 2011 · Vol.12 Issue 5

SHOW GUIDE

DISCOVER A WORLD OF FINE FOOD IN THE HEART OF BRITAIN

HARROGATE SPECIALITY FOOD SHOW www.specialityfoodshow.co.uk

INSIDE:

• At-a-glance guide • A-Z preview, featuring 130 exhibitors • Thousands of speciality food and drink products • What’s on at the Great Taste Live theatre • How to make the perfect coffee • English wines • Crafty beers • Better Retailing workshop preview • Money-saving show offers • Win a hamper

FEED THE DRAGON GREAT TASTE LIVE TEACH-INS PRODUCT LAUNCHES FREE GOODIE BAGS OVER 130 EXHIBITORS

Visit www.specialityfoodshow.co.uk for a comprehensive visitor’s guide

harrogate speciality food show

WELCOME

will be able to discover ❝ Visitors thousands of speciality food and drink products from over 130 exhibitors at this year’s show. Over 30% of the exhibitors are new so there’ll be lots of new products too. We look forward to meeting you at Harrogate.❞ John Farrand, Director, Guild of Fine Food

About the show The Harrogate Speciality Food Show 2011 takes place at the Yorkshire Event Centre on June 26-27, and is a must for anyone involved in fine food and drink in the North of England. This year’s show brings together over 130 exhibitors from all over the UK and overseas, many exhibiting new products. It also features Great Taste Live, the Guild of Fine Food’s live and interactive theatre of workshops, and Feed the Dragon, where speciality food producers will be pitching their wares to food hall and deli buyers.

ING N E P O S TIME

26 JUNE

DAY 16.00 N U S 7 11.00 NE 2 U J Y DA 0 MON09.30-16.0 28

June 2011 · Vol.12 Issue 5

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

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

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

KNARESBOROUGH A61 RIPON

A59 YORK

A59 SKIPTON

A658 RAILWAY STN

A661

YORKSHIRE EVENT CENTRE A61

HARROGATE

A661

A658

A1 (M) SOUTH

A658 BRADFORD

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Organiser:

WETHERBY

A61 LEEDS & M62

Guild of Fine Food www.finefoodworld.co.uk

Show personnel:

Show director: John Farrand Show manager: Sally Coley Marketing: Tortie Farrand Sales executives: Becky Stacey, Sallie James Great Taste Live: John Farrand, Mick Whitworth

Stand finder A-Cold Distributors Agri Energy Alex Dalgetty & Sons Anila's Authentic Sauces Appleby Bakery Barbers Farmhouse Cheesemakers BARO Lighting (UK) Belhaven Fruit Farm Bizerba UK Black Rose Food Breckland Orchard The Bubbly Champagne Company Burbush Penrith Café Boutique Catherine's Choice Celtic Marches Beverages The Cheese Cellar Chegworth Valley Juices Cherish Chocolates Choc-affair Chocolala Fine Foods Chocmotif Christine’s Cheshire Preserves Claire’s Handmade Compass Spirits Creative Baking Company Cryer & Stott Cheesemongers Curry Cuisine DCA Equipment Define Home Accessories The Devon Cream Company DipNation Dough It Yourself Ecobags En-Place Foods UK H J Errington & Co John Farrah’s Harrogate Toffee Field-Fare (Agra Freeze) Flavourfresh Salads Food Brands Group Formbar Franchi Seeds of Italy 1783 G A Wedderburn & Co Godminster Vintage Grumpy Mule Distinctive Coffee Guild of Fine Food Harp & Lyre Hider Food Imports Hope & Greenwood HR4UK.com Hydropac Le Gruyere AOC J R Watkins Juiceology Drinks Just Oil Kuching Herbal Tea LCCS Licensing Matters Link Print and Packaging Little Doone Foods Little Melton Gourmet Yogurt Lottie Shaw's Love Leaf Tea Mason and Lee Metro Drinks Michael Lee, Purveyor of Fine Cheese Minter's Fine Foods Mr Fitzpatrick's North East Food Technology Services Once Upon A Tree Parkers Packaging Pat Gorman Pies Peelham Farm Pentic Price Ticketing Pinney's of Orford

304 14 32 88 214 113 146 28 38 178 212 50 138 182 188 192 218 94 86 16 176 74 268 84 98 206 12 250 60 194 298 210 203 144 204 78 196 286 26 208 30 46 18 36 252 276 120 160 6 154 256 220 306 68 168 244 114 116 20 150 118 236 152 58 80 258 148 280 76 124 228 242 44 70 104

Visit www.specialityfoodshow.co.uk to register for your FREE visitor ticket

122 230 264 106 198 172 190 140 200 232 92 128 300 290 272

Tasmanian Gourmet Kitchen Terra Rossa Jordan The Chilli Jam Man The Cornish Jute Bag Company The Cracking Good Food Company The Deeside Smokehouse The Fine Cheese Co & Artisan Biscuits The Fine Seafood Company The Gift of Oil The I Love Puddings Company The Miniature Bakery The Proof of the Pudding The Regional Food Group Yorkshire & Humber The Teashed

34 238 126 184 170 24 2 134 42 270 52 110 224 186

The Tracklement Company Thistle Products Tilquhillie Fine Foods Toffoc Traquair House Brewery Tregothnan Tri Star Packaging Supplies Tyrrells Potato Crisps Union Hand-Roasted Coffee Wharfe Valley Farms Wild Trail Winejellar Yorkshire Rapeseed Oil Yorkshire Wolds Dairy Ice Cream

Visit www.specialityfoodshow.co.uk to register for your FREE visitor ticket

226 10 24 72 48 292 288 278 130 82 174 246 66 248

Rea full A d our previ -Z stand ew on pa starting ge 34

Vol.12 Issue 5 路 June 2011

Floor plan correct at time of going to press.

Porter's Preserves Prestige ACR Quickes Traditional Raman's Kitchen Ramsay of Carluke Raydale Preserves Red Star Chocolate Reece's Creamery (Milk Link) Anthony Rowcliffe & Son Shelton Imports Silesia Grill Systems Sloe Motion Soods Fine Foods Spinks Compak Stag Bakeries

CM advert 100x1415:Layout 1 17/05/2011 12:29 Page 1

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Special Offer Free tasters offered when you visit our stall. 20% OFF RRP for any Individual, Corporate or Trade orders placed on the 26th or 27th of June.

Additional discounts and benefits when you sign-up as our ‘Cherish Retail Partner’ on either days of the event. Ask for more details.

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www.claireshandmade.co.uk 30

June 2011 · Vol.12 Issue 5

30/05/11

4:35 PM

harrogate speciality food show

When the going gets tough Better Retailing, a new one-day business-building workshop from the Guild of Fine Food, is to be staged for the first time at Harrogate on June 27, immediately after the Speciality Food Show (see box below). Ahead of the event, MENNA DAVIES asked retailers in the North how they’ve been maintaining and developing trade in a harsh retail climate. The last year has been a tough one, says Matthew Machin of York’s The Balloon Tree Deli. “We’ve had to work a lot harder for everything, and we’ve been trying lots of new things.” For Machin, one of the most successful ideas has been a small plant centre at the front of the shop, which is already proving its worth. “The cut flowers and plants really add colour and they are attracting new customers too,” he says. “The lady who runs it is getting quite a name for herself, and almost every other customer of ours is buying flowers and plants too.” Machin says he’s also about to “go down the Jamie Oliver route” in the hope of enticing more younger customers, introducing 30 lines from the new Jme deli range which will take pride of place at the front of the shop. “We’ve also worked on improving staff knowledge,” he told FFD. “Many of our staff have been out and about, visiting suppliers. This is something only I used to do, but it’s working really well and I think it’s making a big difference to our team, giving them more confidence in what they are selling and in talking to customers.” The good news, says Machin, is that there are positive signs of growth this year – April’s turnover was 7% up on last year. “We specialise in asparagus and strawberries and the seasons are the earliest we’ve ever had, which has given us a real boost. The good weather along with the bank holidays has definitely helped us.” The Westmorland farm shop at Tebay Services in Cumbria is entirely dependent on the volume of motorway traffic and buyer Alex Evans says the travelling public simply has less money to spend. “We’re concentrating on getting the basics of retailing right – making sure that the products we sell are of the highest standard, are as fresh as possible and are well displayed and well stocked,” she said. The same approach is also being adopted at Westmorland’s farm shop at the Rheged Centre in Penrith. Like the Balloon Tree Deli, the motorway business is also setting more time aside to give staff at both shops more in-depth training on what they are selling, said Evans, and all product info is now on a staff intranet which can be accessed at all times. “We continue to introduce new ranges and products to whet the jaded traveller’s appetite and are highlighting all our unique products with shelf edge ticketing personally written by our buyers. We also send out a

Ensuring staff are knowledgeable about products is increasingly important

monthly e-newsletter to our database of customers.” At Lewis & Cooper in Northallerton the recession remains one of the biggest challenges, says Bettina Bell, general manager & director: “Customers are still watching what they spend and how they spend it. Because our store is still regarded as one for luxuries, we’re looking at alternative ways to get customers through the door, like hosting various events and running special offers.” Another issue is that supermarkets and other stores are increasing their product choice and stocking products traditionally sold in the higher-end retailers, she says. “We are combating this by removing slower lines that are sold in multiples, to make way for fresh, exciting new products not readily available elsewhere. “Holland & Barratt moved into Northallerton last year. Our food supplement tablet sales slowed as a result, so we removed some of these lines and bolstered our heath foods section with new lines instead.” Farm shop Fodder, based on the Great Yorkshire Showground, has introduced in-store tastings and meet-

Customers are still watching their spending, says Lewis & Cooper’s Bell

the-supplier events each Saturday, says manager Jane Thornber: “After tasting the products most people are tempted to buy.” She continues: “We’re improving merchandising by grouping complimentary products together. We constantly re-evaluate where products are placed and don’t believe in ‘because its always been there’ as an answer. We also put together a plan for the front stand, which is the first thing you see when you come in, to ensure it regularly changes to whatever is in season.” PR and marketing are also key to getting more people through the door, says Thornber: “We are using social media like Facebook andTwitter more and more to tempt customers in, as it’s instant and you can see the results that day.”

Better Retailing workshop Alongside this year’s Speciality Food Show, the Guild of Fine Food is running its first one-day Better Retailing workshop, aimed at deli, farm shop and food hall owners. It follows discussions with Guild members who say they would welcome advice on how to take their established businesses to the next level, as

well as the chance to swap ideas and ‘war stories’ with other business owners. Taking place on Tuesday June 28, immediately after the Harrogate show, Better Retailing builds on the Guild’s established Retail Ready course for start-up businesses. Speakers will include accountantturned-deli-owner Charlie Turnbull and Georgie

Mason, a former fashion industry executive who now owns and runs Gonalston Farm Shop. Better Retailing costs just £69 plus VAT for Guild members and £89 plus VAT for non-members, including lunch. To book, call Tortie Farrand on 01963 824464 or email tortie.farrand@ finefoodworld.co.uk

Visit www.specialityfoodshow.co.uk to register for your FREE visitor ticket

Vol.12 Issue 5 · June 2011

• Rapeseed Oil • Infused Oils • Stir Fry Oil • Salad Dressings • Mayonnaises • Hollandaise Sauce • Sunflower Oil

Just Oil is produced by the Froggatt Family on their farm in Hill Ridware in the heart of Staffordshire. Anthony Froggatt and his family are the fourth generation to farm at Wade Lane Farm. The farm is part of the Countryside Stewardship Scheme and it has entered into a large and diverse selection of environmental schemes, including turning a large area back into marshland. For more information call us on (01543) 493081 or email enquiries@justoil.co.uk

Winner of numerous awards from HEFF, RASE and Guild of Fine Foods

Just Rapeseed Oil Winner of Taste Category

Mustard, Chilli & Ginger Just Salad Dressing

Just Mayonnaise with Lemon Zest

Just Cold Oak-Smoked Rapeseed Oil

Just Rapeseed Oil

Visit our Our home grown potatoes arewebsite: sliced with their skins on and batch cooked in our award winning cold pressed rapeseed oil. Rapeseed oil contains 35% less saturated fat than sunflower oil. Just Crisps are the latest addition to our growing range of Just products which includes our Just Cold Pressed Extra Virgin Rapeseed Oil, recently awarded two stars in the Great Taste Awards, and is grown, farmed and cold pressed on our farm in the heart of Staffordshire as well as a range of Infused Oils, a Stir Fry Oil, Salad Dressings, a Balsamic Dipping Oil, Mayonnaises and a Hollandaise Sauce.

Visit our website: For more information on our products, recipe ideas and for details of your local stockists, please visit our websites at www.justoil.co.uk and www.justcrisps.co.uk

Visit us at the Harrogate Speciality Food Show on Stand 168 Alternatively you can call us on 01543 493081 or email us at enquiries@justoil.co.uk

H J Errington & Co Visit

for more information

Traditional raw milk cheese handmade on our farm in the heart of Scotland

Introducing our new ewes milk cheeses: Corra Linn (hard) and Elsrickle (washed rind) to supplement our existing range of Lanark Blue & Lanark White (ewes milk) and Dunsyre Blue & Maisies Kebbuck (cows milk). Come and visit us at Harrogate Speciality Food Show stand 78 to try them Walston Braehead Farm, Carnwath, Lanarkshire, ML11 8NF 01899 810 257 · www.erringtoncheese.co.uk · enquiries@erringtoncheese.co.uk

June 2011 · Vol.12 Issue 5

t 01858 464888 f 01858 464030 w www.definehome.com e sales@definehome.co.uk

on s u t i Vis d 194e StanHarrogatd e at th ciality Foo e p S Show

harrogate speciality food show

greattastelive! programme of events This year’s programme of free tastings, workshops and interactive seminars includes a look at English wines, craft beers and perfect coffees. Take a look at the full timetable below to make sure you don’t miss the sessions that interest you most.

SUNDAY JUNE 26 12.00 –13.00

HAMPER DELIGHTS Arona Khan

International gift-wrapping and merchandising expert Arona Khan, brought to Harrogate by www.thewbc.co.uk, demonstrates how hampers and gift packaging will add perceived value to your products and increase sales throughout the year. Arona will show you how to use gift hampers to move stock and improve margins.

13.00 –14.00

CRAFTY BEERS Melissa Cole

Beer expert Melissa Cole will be romping through the basics of beer in her fun and informative style, while delivering serious advice about how best to boost sales of local brews, the basics of beer & food matching and additional retailing tips on how to either add or enhance this area of your business.

14.15 –15.30

FEED THE DRAGON Hosted by John Farrand

The highlight of Great Taste Live – now featured on two days – as we pit the bravest of our exhibitors against a Dragon’s Den-style panel of top food buyers. This year’s Dragons include buyers from Harvey Nichols, Booths, Lewis & Cooper and Gonalston Farm Shop.

HOW TO MAKE THE PERFECT COFFEE Damian Blackburn

amian Blackburn of independent coffee roasters Grumpy Mule D will be demonstrating how to craft and present those perfect espressos, cappuccinos and lattes for a coffee shop, deli and restaurant environment. We’ll look at how to get the very finest tastes, to create lasting customer impressions and to boost both your wet and retail coffee sales. We’ll also view the latest trends in the coffee shop market and ways to improve your coffee selection to gain more customers, from seasonal espresso and daily choices of drip coffees to the training and education of your staff.

Packaging & Creative Presentation

10.30 - 11.30

11.30 – 12.30

ENGLISH WINES – GET TO KNOW THEM BETTER Julia Trustram Eve

There’s a real buzz about English wines at the moment. Their year after year success in competitions both here and abroad proves their world class credentials. As we face the biggest celebration of the UK with next year’s Olympics, now is the time to tune in to what we are producing and see how well they will fit on your wine shelves. Julia Trustram Eve of the industry’s marketing group English Wine Producers will present a range of styles of wine, from award-winning fizz to delicious aromatic whites, fresh rosés and light reds.

12.45 – 14.00

Feed the Dragon Hosted by John Farrand

second bunch of brave exhibitors go head to head with a Dragon’s A Den-style panel of top buyers. Dragons include buyers from Harvey Nichols, Booths, Lewis & Cooper and Gonalston Farm Shop.

Visit www.specialityfoodshow.co.uk to register for your FREE visitor ticket

www.grumpymule.co.uk

June 2011 · Vol.12 Issue 5

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

MONDAY JUNE 27

harrogate speciality food show

What’s on show for 2011 A-Cold Distributors 304 10 Great Northern Way, Netherfield, Nottingham NG4 2HD www.acold.co.uk 0115 940 4090 A-Cold offers a comprehensive shopfitting and refrigeration service to retailers and caterers, from minor refurbishment to a complete fit-out. Agri Energy 14 48-49 Monckton Road, Monckton Road Industrial Estate, Wakefield, W. Yorks WF2 7AL www.agrienergy.co.uk 01924 369257 Agri’s range of services includes waste cooking oil collection from food manufacturers, caterers and retailers. The company also collects food waste, glass, cardboard, hazardous waste and waste electrical and electronic equipment (WEEE). For businesses looking for renewable energy systems, Agri offers biodiesel manufactured from used cooking oils and bio fuels developed to run combined heat and power (CHP) plants. Alex Dalgetty & Sons 32 21 Island Street, Galashiels TD1 1NZ www.alex-dalgetty.co.uk 01896 752508 Alex Dalgetty & Sons is a family baker based in Galashiels in the Scottish Borders, specialising in handmade traditional bakery products made without artificial flavourings and bread improvers. Products include the Famous Original Selkirk Bannock, Scotch Black Bun, shortbreads, oatcakes, tarts, cherry cake, sultana cake and swiss rolls. Its Christmas range will also be on show, including rich fruit cakes, mincemeat pies and shortbreads. Anila's Authentic Sauces 88 P O Box 407, Walton on Thames KT12 3WS www.anilasauces.com 0208 577 6162 Award-winning Indian sauces in eight flavours, made with natural ingredients and free from sugar, gluten, onion, garlic and dairy products. Anila’s also produces 15 different pickles and chutneys. Appleby Bakery 214 Unit 2 Devonshire Business Park, Cross Croft Industrial Estate, Appleby, Cumbria CA16 6HX www.applebybakery.co.uk 01768 353113 Barbers Farmhouse Cheesemakers Maryland Farm, Smith’s Lane, Ditcheat, Shepton Mallet, Somerset BA4 6PR www.barbers.co.uk 01749 860666

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BARO Lighting (UK) 146 Oakwood House, 36 Wood Lane, Partington, Manchester M31 4ND

www.baro.co.uk 0161 777 9292 BARO provides energy-efficient lighting which is sensitive to the needs of different food products. Its patented reflectors and filters protect food against premature bleaching and going stale, helping ensure fresh food is presented at its best.

An importer of quality, award-wining Grand Premier Cru and Cuvee Champagnes from small independent family growers of France, The Bubbly Champagne Co offers a selection of Champagnes are from all the regions, Montagne de Reims, Vallee de La Marne, Cote de Blanc and the Cote des Bar.

Belhaven Fruit Farm 28 Thistly Cross, Dunbar, East Lothian EH42 1RG www.belhavenfruitfarm.co.uk 01368 860573 Belhaven Fruit Farm will be launching its Ice Delight, which it describes as a “luxury, guiltless iced dessert”. This rich, creamy dessert is said to have all the benefits of eating real fruit and is totally fat- and dairy-free.

Burbush Penrith 138 Gilwilly Road, Gilwilly Industrial Estate, Penrith CA11 9BL www.burbushs.co.uk 01768 863841 Burbush’s was established in 1986 and is still a family-owned business. The pie-maker has recently introduced a range of cooked meats, including a traditional pressed ox tongue. The company currently supplies farm shops, delis, butchers, meat wholesalers and other retailers. Products are available direct but Burbush’s is keen to talk to national wholesalers too.

Bizerba UK 38 Eastman Way, Hemel Hempstead HP2 7DU www.bizerba.co.uk 01442 240751 The Bizerba retail range offers the latest design and technology concepts in electronic scales and system cash registers, communication software, merchandising information systems, label printers and price labellers. Support for retailers’ day-today business also includes slicers and food service machines designed to provide a practical solution to every requirement. Black Rose Food 178 Unit 8 Greenhills Business Park, Green Lane Ind Est, Spennymoor, Co Durham DL16 6JB www.blackrosefood.com 01388 819026 Black Rose Food, a Spanish company based in the North East, returns to Harrogate 2011 after an excellent 2010 show. The company has a number of new lines specifically for the delicatessen market, as requested by customers. It supplies retailers and restaurants throughout the North East as well as in Scotland and in the Liverpool and Manchester areas. Breckland Orchard 212 Wayland House, High Street, Watton, Norfolk IP25 6AR www.brecklandorchard.co.uk Breckland Orchard produces award-winning ‘Posh Pop’ in Norfolk. The company makes carbonated soft drinks with a base of Norfolk spring water, produced in small batches with no artificial colourings, flavourings or sweeteners. There are also seven pressé-style drinks in the range including pear & elderflower, sloe lemonade and award-winning ginger beer with chilli. The Bubbly Champagne Company 50 Homefields, Hinton Blewett, Bristol BS39 5AS www.thebubblychampagnecompany.com 01761 453890

Café Boutique 182 25 Dale Rd, Stanton by Dale, Derbys DE7 4QF www.cafeboutique.co.uk 0800 028 3175 A speciality coffee and tea supplier to the trade, Café Boutique offers “a professional and comprehensive service” to cafés, delicatessens, restaurants and hotels looking to enhance their hot beverage offering. Café Boutique not only supplies fine coffees and teas but also provides equipment and full training. Visit the stand to try its Ipanema espresso. Catherine's Choice 188 Unit A22 The Alison Centre, Alison Cresent, Sheffield, South Yorkshire S2 1AS www.catherines-choice.com 01142 835954 A family-owned producer of premium preserves. Based in Sheffield, it produces conserves, curds, chutneys, mustards, pickles, relishes and sauces. Celtic Marches Beverages 192 Wyer Croft, Bishops Frome, Worcs WR6 5BS www.celticmarches.com 01684 569142 This family-run business makes liqueurs and spirits using locally sourced ingredients where possible. With eye-catching packaging, each bottle is hand finished with a wax seal. Products can be served chilled, over ice, with a mixer or as a base for cocktails. Products on show will include Bloody Furlong 27 ABV and Number Nine 20 ABV in 6cl and 50cl bottles. Gift packs are also available. The Cheese Cellar Broomhall Farm, Broomhall, Worcester, Worcestershire WR5 2NT www.cheesecellar.co.uk 01905 829830

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Chegworth Valley Juices 94 89 Cam Causeway, Cambridge CB4 1TL www.chegworthvalley.com 01223 523793 Chegworth Valley Juices has consistently won gold in the Great Taste Awards. Pressed in small batches using hand-selected fruit grown on the family farm in Kent, its juices are presented in 250ml and 1 litre glass bottles. The company says it “ensures superior quality from blossom to bottle”, and offers nationwide delivery. Cherish Chocolates 86 15 Ferndale Close, Stokenchurch, Buckinghamshire HP14 3NT www.cherishchocolates.co.uk 0800 612 5651 Cherish Chocolates, which launched in January, produces luxury, hand-made chocolates. It will offer tastings from its range of 25 different flavours as well as launching new varieties. Products contain no gluten, nuts, hydrogenated fat, artificial colours, added sugar or flavourings. Choc-affair 16 Station Yard, York Road, Naburn YO19 4RW www.choc-affair.com 01904 541 541 Choc-affair makes a range of innovative ‘family treats’, designed to increase impulse buying. The range includes everything from hot chocolate to alphabet letters, chocolates and lollies, all made with Fairtrade chocolate. Chocolala Fine Foods 176 Carco Mains Farm, Sanquhar, Dumfrieshire DG4 6EX www.chocolala.co.uk 01659 50429 Chocolala is a chocolate-maker currently based in south-west Scotland, making handcrafted and bespoke chocolate truffles and bars with Fairtrade chocolate. A first-time exhibitor at the show, looking for more sales outlets, Chocolala says it prides itself on the quality of its products and the personal relationship with its customers Chocmotif 74 Unit 9, 70 Strathclyde Street, Glasgow G40 4JR www.chocmotif.co.uk 0141 554 2556 Chocmotif makes a range of printed chocolate products using patented technology, with Belgian chocolate which is nut- and gluten-free and suitable for vegetarians. Chocmotif products are primarily impulse lines, and include Chocolate Sentiments, chocolate names, personalised chocolate Christmas baubles, chocolate number plates, and now chocolate greetings cards. All have a variety of POS options. Christine’s Cheshire Preserves 268 10 Chorley Hall Lane, Alderley SK9 7EU www.christines-preserves.co.uk 01625 586 157 Christine Munro launched Christine’s Cheshire Preserves at the tender age of 70. She learnt how

NEW TO HARROGATE

Well-travelled gourmet yoghurt brand reaches Britain Gourmet yoghurt brand Little Melton launched in May. New to the UK, it has been established in Australia and New Zealand for a number of years and was introduced to the USA last year. UK general manager Mark Collins says: “Harrogate will be an important show for us. We’ve just six members of staff at the moment and we don’t have time to travel up and down the country, so it will be a good way of us getting maximum exposure to the trade in a short space of time. It’s about brand exposure, getting our name out there and being seen in front of the right people.” Little Melton, described as ‘a thick, creamy yoghurt dessert’, is being made in a factory on the outskirts of 34

June 2011 · Vol.12 Issue 5

Norwich using British dairy products. It already has listings at Harrods and Partridges and should be in five farm stores in Norwich soon. “The deli and gourmet market has been a massive focus for us in New Zealand and will be in the UK too,” says Collins. He has great ambitions for the brand in the UK: “Obviously we’re only just entering the market, but we are currently recruiting more staff and big plans in place. In six to eight months we should easily have a team of 15-18 and we hope to reach a £2m turnover within 18 months.” Distribution in the UK will be predominantly through The Cheese Seller. www.littlemeltonyogurt.co.uk

Visit www.specialityfoodshow.co.uk to register for a FREE visitor ticket

0333 Fine Food Digest Ad AW.pdf

Reecer’sy Creame

13/05/2011

17:16

Harrogate Speciality Food Show June 26-27

Find us on Stand no.140

Reece’s Creamery was founded in 1886 by Samuel & Frank Reece. We are situated in the lush pastures of south Cheshire near the quaint, picturesque village of Malpas.

Fine Food Digest May Portrait.pdf 1 18/05/2011 18:35:09

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A complete range of manual, semi-automatic & fully automatic slicers suitable for sausages, ham, bacon, smoked - roast - fresh & stuffed meats, parma - sarreno & other speciality hams and cheese K-Class Touchscreen scales integrate all the key retail tasks weighing, cash-till functions, advertising, printing and advising in a single solution. They follow a consistent modular concept and are available in range of models and equipment. Probably to most attractive combination of technically possible with the economically desireable.

visit us on Stand 38 at the Harrogate Speciality Food Show

Bizerba Slicers offer greater yield, quicker clean down, better quality slices time after time and give a fantastic return on investment; compared to other models on the market, Bizerba Slicers can offer a payback as quickly as year one. Bizerba’s design & build quality ensures the machines last longer added to which they are safe to operate & sleek in design with less food traps, ensuring the Bizerba Slicer is the most hygenic in the market.

BIZERBA (UK) Limited, Eastman Way, Hemel Hempstead, Herts, HP2 7DU Tel: 01442 240751 Fax: 01442 231328 Email: info@bizerba.co.uk Web: www.bizerba.co.uk Vol.12 Issue 5 · June 2011

harrogate speciality food show to make jams and marmalades from her mother and the family recipes she uses today have been passed down through the generations. There are 30 flavours of conserves, marmalades, pickles, chutneys, relishes and mustards. Christine says she isn’t afraid of trying something new either – try her award-winning chilli jam and see what all the fuss is about.

Franchi Seeds of Italy 1783 46 A1 Phoenix Industrial Estate, Rosslyn Crescent, Harrow, Middlesex SA1 2HP www.seedsofitaly.co.uk 020 8427 5020 Offering your customers everything they need to grow their own veg at home, Franchi Seeds has been in the same family since 1783 – seven generations as seed producers. Its pack quantities are “very generous”, says the company, and varieties include Italian ingredients ranging from herbs, beans and many varieties of lettuce to courgettes and, of course, the Italian tomato.

Define Home Accessories – stand 194

Claire’s Handmade 84 Miller Park, Station Road, Wigton, Cumbria CA7 9BA www.claireshandmade.co.uk 01697 345974 Combining tradition with innovation, Claire’s offers an array of sweet and savoury preserves and condiments. From old fashioned plum chutney to roast garlic, onion & balsamic jam, all products are handmade using traditional methods and all-natural ingredients. Products are available in retail jars and catering sizes. Compass Spirits 98 28 Amberley Way, Wickwar, Wooton-UnderEdge, Gloucestershire GL12 8LP www.compass-spirits.co.uk 01454 294328 Compass Spirits’ range is sourced from small, family-owned and independent producers that make products “up to a quality level not down to a price point”. Compass doesn’t supply supermarkets and deals exclusively with the independent wine, deli, farm shop and garden centre trade throughout the UK, offering the flexibility of mixed cases and low minimum orders. It will be exhibiting a new range of specially presented liqueurs for the gift market. Creative Baking Company 206 Unit H5, Hastingwood Trading Estate, Harbet Road, London N18 3HT www.creativebakingcompany.com 0203 189 2655 Creative Baking Company is a wholesale-only company selling “beautiful and unusual” baking accessories to the retail and food industries. These include a range of cupcake decorating kits, dazzling cake glitters, boxed glitter sets and packets of edible cake decorations for retail outlets. All products are beautifully packaged, securely wrapped and barcoded. The company also supplies the baking and food industries with bulk quantities of cake glitters and edible decorations. Cryer & Stott Cheesemongers 12 5 Weir View, Castleford, W. Yorks WF10 2SF www.cryerandstott.co.uk 01977 511022 Curry Cuisine 250 Unit 207, Bretton St Enterprise Centre, Bretfield Court, Dewsbury, West Yorkshire WF12 9DB www.currycuisine.co.uk 07952 112810 Award-winning pickles and chutneys under the Chutnees Handmade brand as well as a range of spice mixes and Bombay mix. Gift pack versions of chutneys and pickles ready for Christmas will be on show and the company will also be launching a new range of dessert sauces, available for retail and catering. DCA Equipment 60 324-325 Enterprise Centre, Hartlebury Trading Estate, Kidderminster, Worcs DY10 4JB www.dcaequipment.co.uk 01299 250466 Define Home Accessories 194 Unit G3 Welland Business Park, Valley Way, Market Harborough LE16 7PS www.definehome.com 01858 464888 Define makes its debut at the Speciality Food Show, displaying great ideas for making extra profit with stylish food presentation boards, cheese boards and cheese knives. It offers colourful olive bowls and snack bowls made from recycled aluminium. There are also oil and vinegar drizzlers, cruets, bread and dip trays. The Devon Cream Company 298 1 Ingoldmells Court, Edinburgh Way, Leafield

June 2011 · Vol.12 Issue 5

Estate, Corsham, Wiltshire SN13 9XN www.coombecastle.com www.thedevoncreamcompany.com 01225 812712 A range of creams and crème fraiches described as “pure heaven from Devon”. The range has a longer than average life, up to 10 months, which means less waste for the retailer. DipNation 210 105 Bellevue Road, Edinburgh, Midlothian EH7 4DG www.dipnation.co.uk 01315 561750 DipNation will be showing its award-winning cashew & parmesan-based chunky dips and Middle-Eastern inspired classic dips. Made using quality, fresh-flavoured ingredients they are designed to appeal to lovers of fine food. Dough It Yourself 203 69 Bollington Road, Bollington, Cheshire SK10 5EJ 01625 575625 Ecobags 144 PO Box 26, Plymouth, Devon PL3 4ZX www.ecobags.co.uk 01752 600367 EcoBags is a family-run business established in 2003. The company designs and supplies quality, logo-printed re-usable bags made from jute, nonwoven and cotton. All EcoBags are custom made and can be provided in any size, shape or colour. En-Place Foods UK 204 Kitchen 3 Food Business Incubation Centre, Loughry Campus, Cookstown, County Tyrone BT80 8SG www.en-placefoods.com 0844 8094963 En Place Foods UK designs, develops and produces innovative artisan, freshly-prepared foods for the catering industry and speciality retail markets. Its foodservice products are designed to provide the professional chef with the building blocks and accompaniments for creative menu development, while its Moyallon retail brand offers restaurant flavours for home dining. It has won over 25 Great Taste Awards, including Reserve Supreme Champion in 2001. H J Errington & Co 78 Walston Braehead Farm, Carnwath, Lanarkshire ML11 8NF www.lanarkblue.com 01899 810257 HJ Errington & Company, which produces handmade, artisan unpasturised cheeses in southern Scotland, will be launching two new cheeses: Corra Linn, a hard sheep’s milk cheese, and Elsrickle, a ewes’ milk washed-rind cheese. The range also includes blue cheeses Lanark Blue (ewes’ milk) and Dunsyre Blue (cows’ milk), and two semi-hard cheeses Maises Kebbuck (cows’ milk) and Lanark White (ewes’ milk). John Farrah’s Harrogate Toffee 196 Pennine Range Mills, Camwal Road, Harrogate, North Yorkshire HG1 4PY

www.farrahs.com 01423 883000 Farrah's of Harrogate, best known for its original Harrogate toffee, provides a range of embossed tins for the gift market along with over 200 gift confectionery items such as sweet jars, preserves, biscuits, nougat, chocolate, fudge and toffee. Farrah’s by Design is its own-label service, which is free with a minimum order of £200. Field-Fare (Agra Freeze) 286 Black Robins Farm, Grants Lane, Edenbridge, Kent TN8 6QP www.field-fare.com 01732 864344 Field-fare supplies independent specialist retailers, including farm shops, garden centres, delicatessens and butchers, with quality IQF frozen fruits, vegetables, fish, French patisserie and its own kitchen ready-meals range. It sources British produce where possible and supplies everything needed to merchandise the product, which is displayed in glass-topped freezers, including regular sales support, packaging and POS material. Flavourfresh Salads 26 Marsh Road, Banks, Southport, Lancashire PR9 8DX www.flavourfresh.com 01704 212385 Flavourfresh Salads is a tomato and berry grower based in Lancashire. It grows a large variety of speciality tomatoes in 33.5 acres of greenhouses as well as almost 10 acres of strawberries and three acres of blueberries. Fruit is allowed to ripen naturally before being selected and picked by hand to ensure optimum flavour, texture and freshness. Winner of 2010 Salads Grower of the Year Award in the Grower of the Year Awards. Food Brands Group 9-10 Calico House, Plantation Wharf, Battersea, London SW11 3TN www.percol.co.uk 020 7978 5300 Percol coffees will be showing its new Black and Beyond, described as “an expresso like no other”, available as beans and ground coffee. Coffeelovers who buy the product will also be helping others through Percol’s Good for Life initiative, which supports charity projects in Africa working in healthcare, education and microcredit schemes.

208

Formbar 30 7 Court Drive, Shillingford, Oxfordshire OX10 7ER www.formbar.co.uk 01865 858590 Formbar supplies a large range of high-quality shopping baskets, trolley baskets and trolleys. At the show it will be showcasing its exclusive new Ellipse basket. This contemporary and ergonomically designed basket with gently tapered sides and an oval shape has an aesthetically pleasing look and feel, is comfortable to carry, stacks neatly – and the extra capacity, says Formbar, encourages customers to buy more.

G A Wedderburn & Co 18 56 Shirley Road, Southampton, Hampshire SO15 3UH www.wedderburn.co.uk 023 8022 7645 Established in 1840, Wedderburn has kept pace with changing technology and today supplies EPoS systems, cash registers and weighing scales to the independent trade. The company is ISO 9001:2008 accredited in its weighing department and installs fully-linked EPoS and weighing systems nationwide, with full support and back-up. It also has a helpdesk hotline and out-of-hours mobile phone option. Godminster Vintage 36 Station Road, Bruton, Somerset BA10 0EH www.organic-cheese.co.uk 01749 813733 Godminster, an organic dairy farm in south Somerset, will be showcasing its Godminster Vintage, a creamy cheddar wrapped in a purple wax, and its range of organic soft cheeses, as well as crackers, chutney and fruit cake. There is also a range of vodkas flavoured with organic roots and fruits grown on the farm. Grumpy Mule Distinctive Coffee 252 The Roastery, Bent Ley Industrial Estate, Meltham, Holmfirth HD9 4EP www.grumpymule.co.uk 01484 855500 Grumpy Mule is an independent coffee roaster based in Holmfirth, West Yorkshire, committed to roasting Fairtrade, organic and award-winning coffees for retail and foodservice sectors. The company will be launching new retail packaging with a range of Fairtrade & Organic, Relationship and Micro-Lot coffees “sourced from the very best farms, estates and producers”. It will also be showing coffee gift items, including Fairtrade mini tins. Guild of Fine Food 276 Guild House, Station Road, Wincanton, Somerset BA9 9FE www.finefoodworld.co.uk 01963 824464 The Guild of Fine Food, organiser of the Harrogate Speciality Food Show, was formed in 1995 with a mission to create close links between

Godminster Vintage – stand 36

Visit www.specialityfoodshow.co.uk to register for a FREE visitor ticket

Porter’s Preserves Handmade with love

in Knaresborough, North Yorkshire

STAND 122 at the Harrogate Speciality Food Show

UNIQUE AWARD WINNING RECIPES ALL NATURAL INGREDIENTS SHOW DISCOUNT

All orders received at the show receive a discount of 10% PLUS free delivery on all orders over £150

Call for more information on +44 (0)7986 731 291 Email : enquiries@porterspreserves.co.uk Web : www.porterspreserves.co.uk

Suppliers of the widest range of premium packaging to the ice cream and food industries. Visit us at Stand 228 Harrogate Speciality Food Show June 26-27 2011 Parkers Packaging Limited Millbrook Court, Overbrook Lane, Knowsley, Merseyside L34 9AS t : 0151 547 6700 | email : sales@parkerspackaging.com www.parkerspackaging.com

Tel: 01555 772277 www.ramsayofcarluke.co.uk

Po Fr r ee k R Sa a u ng sa e g es

Award winning black pudding, bacon, hams, haggis, sausages & cooked meats

Vol.12 Issue 5 · June 2011

harrogate speciality food show NEW TO HARROGATE

Show is a ‘huge step’ for Porter’s Preserves Harrogate 2011 will see Porter’s Preserves making its very first appearance at a trade show. Rachel Porter only started making preserves when she moved to Knaresborough in 2007. She moved to a house with fruit trees in the garden and was giving fruit away “hand over fist” until someone suggested she tried making jam. “I knew nothing about it but I did some research online, tried out different recipes and eventually came up with recipes that I liked,” she says. “I then started giving it away and people kept telling me to sell it, so I started selling it at small markets with my craft items. It flew out of the door so about 18 months ago I

Hider Foods Imports – stand 160

suppliers and retailers in the independent food sector, and now has over 1,200 members. As well as providing a wide range of membership benefits, the Guild runs professionallyaccredited training programmes for shops staff, managers and owners, organises the Great Taste Awards and World Cheese Awards, and publishes the speciality food and drink trade monthly Fine Food Digest. Harp & Lyre 120 8 Argus Close, Festival Park, Gateshead, Tyne & Wear NE11 9TA www.harpandlyre.co.uk 0191 460 9007 Harp & Lyre provides specially selected, top quality tippy golden leaf tea, with luxury blends created by master tea tasters. The signature blends are 100% Darjeeling and Assam Orthodox tea, picked during the peak second flush season, exclusively from Geographical Indication tea gardens. The company’s SOILON teabags are 100% biodegradable, and are filled with the same high quality tea used for the loose leaf teas. Hider Food Imports 160 Wiltshire Road, Hull, East Yorkshire HU4 6PA www.hiderfoods.co.uk 01482 561137 Hider Food Imports will feature several exclusively imported brands and showcase an extensive range of speciality foods including biscuits, cakes, chocolates, cereals, drinks, crisps, snacks, preserves, condiments and ethnic foods. Its ownlabel ranges of Essence of Quality pre-packed nuts and snacks, Sweet Shop traditional sweets and Hider Bakery handmade fruit cakes will also be on show as will gift products from the company’s Christmas brochure. Hope & Greenwood 7 Leewood House, Square Rigger Row, Plantation Wharf, London SW11 3TX Harp & Lyre – stand 120

decided to make it into a business.” Today she has a new kitchen in the former garage, where she hand-makes an eclectic range of curds, chutneys and jams, ranging from Strawberry Cocktail Preserve with Pimms to Eccentric Lime Curd with Vanilla & Basil. Porter already supplies a local café, which uses and sells her products, as well as a deli in London and one in Birmingham. She hopes to attract more deli customers at the show. “This is a huge step for me but it’s one I’m ready for. I know this is a product worth getting out there.” www.porterspreserves.co.uk

Le Gruyere AOC 220 706 Wilmslow Road, Didsbury, Manchester M20 2DW www.gruyere.com 0161 434 4781 J R Watkins 306 40 Ulyett Place, Old Brook, Milton Keynes, Buckingham MK6 2NY www. watkinsproducts.co.uk 08443 574534

www.hopeandgreenwood.co.uk 0207 7382013 HR4UK.com 154 6-8 The Edwards Centre, The Horsefair, Hinckley, Leicestershire LE10 0AN www.hr4uk.com 01455 444219 HR4UK.com is the employment law specialist retained by the Guild of Fine Food to assist members in everything from issuing a contract of employment to an employment tribunal. Free services to members include: an information service, a computerised personnel system which issues legally correct employment documents and - to cover new legislation - an anti-discrimatory recruitment service. Also new for 2011 there is a free key finder service. Hydropac 256 Unit 1, Network 4, Lincoln Road, High Wycombe, Buckinghamshire HP12 3RF www.hydropac.co.uk 01494 530182 Hydropac is a UK manufacturer of temperature-control shipping systems, primarily insulated boxes, envelopes and carrier bags, along with the necessary ice sheets. These items have been specifically designed for distributing perishable food by mail order while maintaining the correct temperature. Hydropac’s products are completely recyclable, fully printable and supplied flat-packed to save on storage space, as well as being food-safe and exceeding current legislation for the distribution of mail order food.

June 2011 · Vol.12 Issue 5

Juiceology Drinks 68 80 Highbury Park, Highbury, London N5 2XE www.tastejuiceology.com 07957 208632 Juiceology drinks are described as a “delicious, subtly complex blend of natural ingredient including fresh purées, juices, botanicals, herbs, spices and soft spring water with no artificial ingredients or preservatives”. The drinks are equally as enjoyable on their own or married to a spirit. Just Oil 168 Wade Lane Farm, Hill Ridware, Rugeley, Staffordshire WS15 3RE www.justoil.co.uk 01543 493081 Just will be showing its award-winning rapeseed oil, plus dressings, mayonnaises, hollandaise, infused oils and new vinaigrette dressing all containing its rapeseed oil. The mayonnaise and hollandaise also contain British free range eggs and British butter. The company will also be introducing its new Just Crisps, made with hand-cut potatoes with their skins on and batch-cooked in rapeseed oil. They come in five flavours in 40g and 150g bags.

LCCS 114 3 Tullynagarn, Lisnarick Road, Irvinestown, County Fermanagh BT94 1EY, Northern Ireland www.lccs.co.uk 0845 257 0829 LCCS supplies the Eureka suite of business management software for food retailers, wholesalers, coffee shops and restaurants. Its Eureka Gold back-office software and Eureka PoS offers fully integrated retail sales and stock control systems in partnership with Bizerba UK and Avery Berkel. Modules for product labelling, account customers, sales promotions, customer loyalty and integrated chip and pin are all part of the Eureka suite and there is also a wholesalers' module for order processing, despatching and invoicing. Licensing Matters 116 Time Technology Park, Blackburn Road, Simonstone, Lancashire BB12 7TW www.licensingmatters.net 01282 684537 Licensing Matters is a one-stop shop for help with alcohol licensing. The company submits licensing applications, conducts all types of licensing training and helps business owners protect their licence. From a policing background, and covering the UK, Licensing Matters say it charges half the amount of solicitors who provide a similar service and is always on hand for free advice and assistance when needed. Link Print and Packaging 20 Link House, 4 Stanley Road, Farington, Leyland, Lancashire PR25 4RH www.linkpp.co.uk 01772 453838 Link Print and Packaging will be exhibiting a range of labelling solutions including the QL-650, a machine widely used in speciality food outlets around the UK.

Kuching Herbal Tea 244 2406 Bridgewater Place, Water Lane, Leeds, Yorkshire LS11 5QB www.kuchingherbal.com 0845 643 4825 Kuching Herbal aims to provide high quality Java tea while maintaining respect for people and planet. Java tea has been drunk for centuries in SouthEast Asia and is a delicate and fragrant herbal tea, rich in antioxidants and naturally caffeine-free. The Premium Java Tea is grown on the company’s own farm in rural Malaysia. A dark chocolate mixed with premium Java tea leaves with a hint of lemongrass is also available. Le Gruyere AOC – stand 220

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1012 Mason Lee cheese advert_Layout 1 12/11/2010 14:03 Page 1

stand 24, Harrogate NEW

Fine Foods

Gluten Free Oatie Biscuits For everyone to enjoy including; Gluten Free Wheat free Maize free Soya free Rice free Dairy free Egg free diets Finest quality, English & Continental cheese, dairy, Charcuterie, fresh soups & sauces. Midlands daily deliveries. Tel: 01636 830083 Fax: 01636 830383 info@masonandlee.com

GRAMPIAN FOOD FORUM

Almond Oaties Hazlenut Oaties Stem Ginger Oaties

Innovation Award Winner

2011

Tilquhillie Fine Foods, Banchory, AB31 6HY, Scotland Tel/Fax: 01330822037 e-mail: sales@tilquhilliefinefoods.com

Hider Food Imports Ltd is a family-owned business which has been trading for nearly 50 years. During this time we have gained a reputation for supplying quality products which are delivered by our own fleet of vehicles. A dedicated telesales department is employed to support our external sales team in order to provide all customers with a rapid response to any specific requirements. Our best selling brands include Hazer Baba, Green & Black’s, Montezuma’s, Border Biscuits, Fudges Bakery, Belvoir Fruit Farm, Twinings, RJ’s Licorice, Mrs Crimble’s, Fentimans, Tyrells and many more. We produce seasonal brochures each year including our popular Christmas brochure which features a superb range of luxury gift food. Also available under our ‘Essence of Quality’ and ‘Sweet Shop’ brands are a wide range of pre-packed nuts, snacks, dried fruits, confectionery and good old fashioned traditional sweets. The recent launch of our ‘Hider Bakery’ label has been well received by customers, offering a delicious range of quality handmade fruit cakes. Please contact our sales team on 01482 504333 and ask for our latest product list which will hopefully give you a further idea of our full range of products. Hider Food Imports Ltd, Wiltshire Road, Hull, East Yorkshire HU4 6PA tel: 01482 561137 fax: 01482 565668 website: www.hiderfoods.co.uk email: sales@hiderfoods.co.uk Vol.12 Issue 5 · June 2011

harrogate speciality food show Little Doone Foods 150 92 St Andrews Gardens, Ayrshire KA24 4JZ www.littledoone.co.uk 01294 833114 Little Doone will be exhibiting its range of sweet balsamic dressings. The Great Taste Awardswinning range is hand-made in small batches and flavoured with natural ingredients to provide “superb tastes, full of depth and character”. The range of flavours includes: Original, Chilli, Garlic, Ginger, Orange Zest, Lemon Zest, Raspberry, Strawberry, and Whisky. Little Melton Gourmet Yogurt 118 Little Melton Food Park, Beckhithe, Little Melton, Norwich, Norfolk NR9 3NP www.littlemeltonyogurt.co.uk 07411 741804 Launched in May, Little Melton is described as a completely new style of yogurt. With its thick, creamy texture and fruit compote toppings, it can be eaten as a yoghurt or dessert. Available in passion fruit, strawberries and cream, blueberry, pear, mango and honeyed, it is already stocked in Harrods and other independent retailers. Two sizes are available: 150g and a family size of 430g. Each yogurt is free of artificial flavours, preservatives and is gluten free. Lottie Shaw's 236 84 Southgate, Elland, West Yorkshire HX5 0EP www.lottieshaws.co.uk 01422 372335 Lottie Shaw's Seriously Good range brings a taste of Yorkshire to independent retailers across the country. Specialising in Yorkshire Parkin the range also includes Parkin pudding, caramel sauce, mince pies, and gingerbread. The company will also be launching its new Yorkshire Parkin biscuits and individual Yorkshire Parkin portions at the show. Products are now available through Moordale Foods. Love Leaf Tea 152 PO Box 400, Newcastle Upon Tyne NE6 9AX www.loveleaftea.com 0845 5219877 Love Leaf Tea sells a range of healthy teas and infusions packaged in funky enviromentally-friendly pouches. It also sells a range of glassware, perfect for serving its loose teas in a visually appealling way. Mason and Lee 58 Coneygre Farm, Hoveringham, Nottinghamshire NG14 7DR www.masonandlee.com 01636 830083 Mason & Lee provides wholesale, van-delivered, chilled products. While specialising in cheese it offers a broad range of products including dairy, charcuterie, olives and antipasti. The company says its experienced team works closely with customers “offering excellent quality products and exemplary knowledge and service levels”.

Pat Gorman Pies – stand 242

Estate, Featherstone, West Yorkshire WF7 6FE www.finecheesesltd.co. uk 01977 798012 Minter's Fine Foods 148 Childs Lane, Brownlow, Congleton, Cheshire CW12 4TG www. mintersfinefoods. co.uk 01477 505867 Minter's Fine Foods is an ambient fine foods franchise, with each area owned and run by an experienced and dedicated operator. Products are predominantly handmade, many are award-winning and free from artificial colourings and flavourings. The franchises were established by Sean Minter whose family has over 150 years of experience in manufacturing and providing fine foods. Mr Fitzpatrick's 280 Number 1, Fallbarn Road, Rawtenstal, Rossendsale BB4 7NT www.mrfitzpatricks.com 01706 234620 Mr Fitzpatrick’s Cordials has been brewing traditonal botanical cordials since 1899. The company says its award-winning products are “the stuff of legend”. North East Food Technology Services 76 1 Harwell Drive, Stockton on Tees, North Yorkshire TS19 7JA www.nefts.co.uk NEFTS is a group of experienced food technologists specialising in preparing food companies for BRC, SALSA and other industry audits. It also supports and mentors companies in developing quality management and HACCP systems, and gives labelling advice, auditing services and training. Food and Drink Training Solutions (FDts) is a registered national SFA training provider working within the food and drink manufacturing sector, offering a flexible training programme to meet different requirements. Once Upon A Tree 124 Dragon Orchard, Putley, Ledbury, Herefordshire HR8 2RG www.onceuponatree.co.uk 01531 670263 Once Upon a Tree makes cider, perry and apple juice using fruit grown at Dragon Orchard in Herefordshire, the heart of apple-growing country. Particularly suitable for pairing with food, the product range includes still and sparkling ciders and perries, as well as Blenheim Superb dessert cider and The Wonder dessert pear wine. In response to demand from pubs and restaurants Once Upon A Tree will also be launching its new bag-in-a-box cider at the show.

Metro Drinks 80 The Workshop, Endlewick House, Arlington, East Sussex BN26 6RU www.folkingtons.com 01323 485602 Metro will be Metro Drinks – stand 80 introducing Folkington's Juices, launched this year exclusively into the speciality retail, foodservice and licensed trades. This gourmet fruit juice range has three variants initially – orange, cloudy apple and tomato – each of which is 100% juice (not from concentrate) and is made from selected fruit varieties grown in designated areas.

Porter's Preserves 122 Glencairn, 40B Boroughbridge Road, Knaresborough, North Yorkshire HG5 0NJ www.porterspreserves.co.uk Porter’s Preserves offers modern British preserves handmade in North Yorkshire with locally-sourced, natural ingredients and no artificial additives, colours or preservatives. Try its awardwinning Eccentric Lime Curd with Vanilla and Basil or the Fiery Butternut and Cracked Black Pepper Preserve. Parkers Packaging 228 Overbrook Lane, Knowsley, Liverpool, Merseyside L34 9As www.packagingpackaging.com 0151 547 6700 Parkers Packaging has been supplying the food and dairy industries for over 50 years. The familyowned company supplies both paper and plastic packaging in sizes ranging from 50ml up to 20 litre. Its award-winning label and print department can, it says, “offer high standards of product decoration in realistic small production runs”. Pat Gorman Pies 242 48 Central Drive, Dudley Fields, Boxwich, West Midlands WS3 2QJ 01922 479619 Peelham Farm 44 Foulden, Berwick on Tweed, Berwickshire TD15 1UG www.peelham.co.uk 01890 781328 Peelham Farm produces free-range, rare breed pork, lamb, mutton and field-raised beef veal including dry-cured and smoked ham, charcuterie and sausages. Peelham Farm says it is committed to product integrity, traceability and taste from animals reared on home-grown feed and forage. Pentic Price Ticketing 70 Unit B1 Broomsleigh Business Park, Worsley Bridge Road, Lower Sydenham SE26 5BN www.pentic.com 0208 4619389 Pentic personalised tickets are supplied to butchers, delicatessens, cheese-mongers, fishmongers, bakers, cafés and specialist stores. The tickets are made from rigid PVC and are waterproof. Customers can choose from a wide range of shapes and sizes, giving flexibility to incorporate branding, logos and product descriptions - including all meat and fish regulations. Pentic also supplies upright stands, spikes, tray clips and reusable pricing albums. Pinney's of Orford 104 The Old Warehouse, Quay Street, Orford, Woodbridge, Suffolk IP12 2NU www.pinneysoforford.co.uk 01394 450210

Prestige ACR 230 Unit 21 Avenue 3, Chilton Industrial Estate, Chilton, Ferryhill DL17 0PB www.prestige-uk.com 01388 721322 A family-owned and operated company, Prestige supplies and installs commercial refrigeration and air-conditioning nationwide. Trading since 1990, the company says it has many existing customers who return and recommend it for first class results. Prestige can carry out full refits or single installations, and all installations can be performed in fully-open premises. Finance facilities allow customers to acquire equipment on tax efficient, low-cost purchase schemes. Quickes Traditional 264 Home Farm, Newton St Cyres, Exeter, Devon EX5 5AY www.quickes.co.uk 01392 851222 Quickes will be launching a new pasteurised sheep’s milk cheese at the show. Alongside this it will be showing its full range of award-winning, traditionally-made, rinded farmhouse cheddars, from mild to extra mature and vintage (made from milk from its own herd), and hard goats’ cheese. Raman's Kitchen 106 4 The Willows, Strensall, York, North Yorkshire YO32 5YG www.ramans.co.uk 0845 519 6230 Raman’s Handmade Relish is a contemporary fusion of East and West, made using 100 natural ingredients designed to “tease, stretch and entice” the palate. The savoury relishes don’t contain garam masala or many of the typical Asian tastes. They are said to be very versatile and can be used as a spread, a marinade, a cooking paste or a dip. Ramsay of Carluke 198 22 Mount Stewart Street, Carluke, South Lanarkshire ML8 5ED www.ramsayofcarluke.co.uk 01555 772277 Ramsay’s, a Rick Stein Food Hero, has been producing award-winning traditional Ayrshire bacon for over 150 years. Using outdoor-reared

Prestige ACR – stand 230

Michael Lee, Purveyor of Fine Cheese 258 Unit 9 Lister Park, Green Lane Industrial

June 2011 · Vol.12 Issue 5

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harrogate speciality food show from cooked breakfasts, omelettes and steaks to paninis and toasted sandwiches, within minutes.

Raman’s Kitchen – stand 106

Sloe Motion Green Farm, Barton-le-Willows, York, Yorkshire YO60 7PD www.sloemotion.com 0844 800 1911

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Soods Fine Foods 300 6 Manor Avenue, Rainhill, Prescot, Liverpool L35 0QP www.soods.co.uk 07836 620197 Soods will be launching its new line of natural, hot, traditional South American sauces. The company has been growing and processing quality peppers for the world market since 1992. It says its unique manufacturing process maintains the aroma, freshness and colour of just-harvested peppers. These are an addition to its range which includes pickles, spices, vinegar, teas and soy sauces. pigs it creates old-fashioned bacon that is full of flavour and has no injected water or polyphosphates. Ramsay’s also produces “the best black pudding in Scotland”, according to chef Nick Nairn, as well as white pudding, fruit pudding, sausages, cooked meats and champion haggis. Raydale Preserves 172 School House Farm, Stalling Busk, Leyburn, North Yorkshire DL8 3DH www.raydalepreserves.co.uk 01969 650233 Raydale Preserves is an award-winning producer of jams, chutneys, jellies, marmalades, curds and mustards. It will be showcasing new products in its range of cheese lovers’ chutneys: Wensleydale cheese lovers’ caramelised carrot chutney and soft cheese lovers’ red onion & apple chutney. This range already includes strong cheese, blue cheese, goats’ cheese and mild cheese lovers’ chutneys. Red Star Chocolate 190 Unit 2e, Bradburn Park, Cleethorpes, Lincolnshire DN36 4AW www.duffyschocolate.co.uk 07721 926706 Red Star Chocolate produces Duffy's Fine Chocolate bars using cocoa beans sourced directly from farmers. Tiny batches are made, each taking four days from start to finish “to the highest possible standards”, says the company.

Shelton Imports 232 1 Priory Business Park, Wistow Road, Kibworth, Leicestershire LE8 0RX www.sheltonimports.co.uk 01162 123210 A specialist supplier of Fairtrade, quality single origin 100 Colombian Coffee, Shelton’s products range from flavoured cubes and beans coated with chocolate to a choice of coffees for different tastes. The finest harvest and the Colombian art of roasting combine to give its coffees “unique flavour and aroma” says the company.

Spinks Compak 290 9 Shannon Street, Leeds, West Yorks LS9 8SS www.spinks.co.uk 0113 2350662 Spinks Compak offers a range of glass and plastic containers from jam jars to beer bottles. The company runs its own fleet of vehicles providing scheduled deliveries to many areas, while for others it uses a carrier service. Formed in 2005, the company says it offers a professional service with competitive prices, especially on bulk orders.

Silesia Grill Systems 92 9 Richmond Close, Market Weighton, York YO43 3EX www.silesiagrill.co.uk 01430 879967 Silesia Grill Systems has just celebrated 30 years of trading with its Velox High Speed contact grills. Ideally for heavy-duty restaurant work, these grills promote healthy eating as food can be cooked in its own juices with little, if any, added oil. Quick and versatile, Velox grills prepare a range of foods

Stag Bakeries 272 8 Cannery Road, Stornoway, Isle of Lewis HS1 2SF www.stagbakeries.co.uk 01851 702733 Based on the Isle of Lewis in the Outer Hebrides, the company blends old, traditional recipes with modern craft bakery skills and technology. Producer of the award-winning Stornoway Water Biscuits – the only handmade water biscuits in the UK – Stag Bakeries will be showcasing five new flavoured versions.

The Chilli Jam Man 126 7 Ederoyd Crescent, Pudsey, Leeds LS28 7QU www.thechillijamman.com 07876 768253 These handmade chilli jams were recognised in the National Chilli Awards in 2010. Made using natural ingredients, without additives, they make great condiments, marinades and ingredients. They are currently used in everything from pork pies and sausages to Yummy Yorkshire ice creams. The Cornish Jute Bag Company 184 Unit 6 Jacquemand Estate, New Portreath Road, Bridge, Redruth, Cornwall TR16 4QQ www.cornishjutebag.com 01209 843831 The Cornish Jute Bag Company imports a large range of jute and cotton bags that are printed inhouse. The company specialises in small runs, from 50 bags, with a turnaround of typically 10-14 days, using up to six colours and with no screen set-up charges. Lots of choice and a huge range of colours are available. The Cracking Good Food Company 170 PO Box 15810, Selly Park, Birmingham B29 9DJ www.crackinggoodfood.com 0121 472 8039 The Cracking Good Food Company says it creates “eye-catching and wholesome handcooked foods that taste as good as they look”. The company will be showing its Cracotti savoury crackers. Double-baked like biscotti and then delicately cut, these can be eaten on their own but are even better with fine cheese. The Deeside Smokehouse 24 Estate Office, Dinnet, Aboyne, Aberdeenshire AB34 5LL www.thedeesidessmokehouse.com 01339 885341 The award-winning Deeside Smokehouse specialises in smoked pheasant and smoked venison. It will be showcasing its range of pheasant and venison salamis along with two new products: a venison & smoked venison raised pie and a pheasant & smoked pheasant raised pie.

Reece's Creamery (Milk Link) 140 3120 Great Western Court, Hunts Ground Road, Stoke Gifford, Bristol BS34 8HO www.milklink.com 01454 252531 Reece's Creamery has been making awardwinning fine cheeses in the heart of Cheshire for over 125 years. The cheeses are handmade to the original recipes using milk from local farms. Anthony Rowcliffe & Son 200 Unit B, Paddock Wood Dist. Centre, Paddock Wood, Tonbridg, Kent TN12 6UU www.rowcliffe.co.uk 01892 838999

Tasmanian Gourmet Kitchen 34 59 Wellington Street, Longford, Tasmania, Australia 7301 www.tgkitchen.com 0061 36391 2042 All the way from Tasmania, award-winning products never before seen in the UK. The company will be showing a range of savoury marmalades and chutneys including: Bill's Beetroot Marmalade, Spiced Pear Chutney and Caroline's Caramelised Onion, all made from fresh Tasmanian produce. Products are supplied to retail and foodservice.

Silesia Grill Systems – stand 92

The Fine Cheese Co & Artisan Biscuits 2 29 & 31 Walcot Street, Bath BA1 5BN www.finecheese.co.uk 01225 473256 The Fine Cheese Co works exclusively with the independent trade, selecting and maturing over 150 British and European artisan cheeses, some

NEW TO HARROGATE

Chocs to cherish Cherish Chocolates was launched in February this year by Soumya and Dinesh Ramanan, and will be exhibiting for the first time at Harrogate. The launch of Cherish as a business follows six years of experimenting with flavours and mastering the art of making fresh hand-made chocolates. Three years ago, the partners started attending farmers’ markets, fairs and school events around Bucks, Berks and Oxfordshire. Cherish currently has over 25 flavours and at least 10 new ones are in the pipeline. “What's unique about our chocolates is the fact that they are free from gluten, nuts and hydrogenated fat, with nothing synthetic or

artificial in them," says Soumya Ramanan, who is the company’s chocolatier as well as its co-founder. “We’re really hoping that Harrogate will be a gateway to take us to a much larger audience,” she says. “This will be a good opportunity to set up new contracts and relationships.” Cherish Chocolates are freshly made to order and come in 150g, 250g, 375g and 500g boxes, which can be filled with the buyer’s choice of either single or assorted flavours. Prices ranging from £9.50 for a 150g pack (around 13 pieces) to £48.50 for a 500g box (approximately 48 pieces). www.cherishchocolates.co.uk

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Vol.12 Issue 5 · June 2011

harrogate speciality food show Terra Rossa Jordan – stand 238

oatcakes. The biscuits have already won two gold Great Taste Awards and this year won a gold Grampian Innovations Award too. These products are an addition to Tilquhillie’s range of breakfast cereals, sponge and christmas puddings. Toffoc 72 Ynys Uchaf, Brynteg, Anglesey, Wales LL78 8JZ www.toffoc.com 01248 852 159

Terra Rossa Jordan 238 10 Burnell Road, Sutton, Surrey SM1 4EE www.terra-rossa.com 020 8661 9695 Terra Rossa Jordan will be showing award-winning Arabian specialities including plain and infused extra virgin olive oils from Jordan and Morocco, tins of Zaatar, Dukka and Sumac herb mixes, sauces, and sweets in hand-made Jordanian bags. Dipping gift sets made up of olive oil bottles with two hand-made dipping pots and a herb mix, in jute bags, corrugated cartons, will also be on show. exclusive. It also has its own crackers, fruits and pickles, each designed to accompany specific cheeses. It owns Artisan Biscuits, where crackers, biscuits and cookies are made. The Fine Seafood Company 134 1 Winnall Valley Road, Winchester SO23 0LD www.fineseafood.co.uk 0800 012 6966 The Gift of Oil 42 The Enterprise Centre, Washington Street, Bolton, Lancashire BL3 5EY www.thegiftofoil.co.uk 01204 559555 The I Love Puddings Company 270 48 Fauvel Road, Glossop, Derbys SK13 7DW www.ilovepuddings.org 01457 850857 The I Love Puddings Co specialises in traditional British steamed puddings, beautifully-presented. The Miniature Bakery 52 PO Box 150, Batley, West Yorks WF17 5WS www.theminiaturebakery.com 01924 359900 This small craft bakery in Batley produces a range of miniature biscuits and cakes, using quality, natural ingredients. The range consists of gluten-free meringues and macaroons. Traditional All Butter and Chocolate Viennese biscuits and, new this year, Chocolate Crisps and Chocolate Snaps. The Proof of the Pudding 110 Heckley Farmhouse, Heckley High House, Alnwick, Northumberland NE66 0LQ www.theproofofthepudding.co.uk 01665 602505 Award-winning, home-made steamed and baked puddings made in small batches in Heckley Farmhouse kitchen in Northumberland. The Proof of the Pudding will be launching a new luxury steamed raspberry and almond pudding, to join the range which includes sticky toffee, sticky ginger, chocolate, golden syrup, spotted dick, lemon and Alnwick

Traquair House Brewery 48 Traquair House, Innerleithen, Peeblesshire EH44 6PW www.traquair.co.uk 01896 830323 Traquair House Brewery produces a range of traditional Scottish Ales fermented in oak in the 300-year-old brewery at Traquair, Scotland's oldest inhabited house. Also on show will be Traquair House Ale (ABV 7.2) Traquair Jacobite Ale (ABV 8) and Traquair Bear Ale (ABV5). Tregothnan 292 The Woodyard, Tregothnan, Truro TR2 4AJ www.tregothnantea.com 01872 520000

The Regional Food Group Yorkshire & 224 Humber 2 Grimston Grange, Sherburn Road, Tadcaster, North Yorkshire LS24 9BX 01937 830354

Tri Star Packaging Supplies 288 Tri Star House, Unit 4 The Arena, Mollison Avenue, Middlesex EN3 7HL www.tri-star.co.uk 020 8443 9100 Tri-Star Packaging is a leading supplier of foodservice packaging. It will exhibit its vast range of Enviro products and innovations that can add value to food operators’ offerings.

The Teashed 186 27 Meadowfield Road, Stocksfield, Newcastleupon-Tyne, Tyne & Wear NE43 7PY www.the-teashed.co.uk The Tea Shed is a brand new tea and homewares company, “born and brewed” in Britain. The tea comes in silky pyramid bags and contains quality whole leaf tea, imported from Sri Lanka. There is also a range of homeware to complement the tea.

Tyrrells Potato Crisps 278 Tyrrells Court, Stretford Bridge, Leominster HR6 9DQ www.tyrrellspotatochips.co.uk 01568 720244 At Court Farm, Tyrrells hand-cooks English potato crisps, using potatoes grown in the neighbouring Herefordshire fields. Skins are left on and crisps cooked in small batches to achieve “the perfect curl and Tyrrells crunch”.

The Tracklement Company Whitewalls, Easton Grey, Malmesbury, Wiltshire SN16 0RD www.tracklements.co.uk 01666 827044

Union Hand-Roasted Coffee 130 The New Roastery, Unit 2, 7a South Crescent, London E16 4TL www.unionroasted.com 020 7474 8990 Union Hand-Roasted Coffee travels to remote communities throughout the year to find smallholder farmers producing “extraordinary” coffee. Trading directly and sustainably is at the heart of the business and helps it discover and roast great tasting coffee. The range features handselected single estate and exclusive blends for all brewing methods for both retail and foodservice. Full barista training is also available.

Rum Christmas pudding. The puddings are wrapped in natural muslin tied with string, and make ideal gifts.

226

Thistle Products 10 The Old Creamery, Haugh Road, Dalbeattie, Dumfries and Galloway DG5 4LP www.thistleproducts.co.uk 01556 611292 Baked by hand, Cairnsmhor is a range of sweet biscuits, savoury oatcakes, crackers and confectionery. Combining the best of Scottish ingredients, taking inspiration from traditional recipes, the Cairnsmhor range provides quality and style. The baker is offering 25% off all orders placed at the show. Tilquhillie Fine Foods 24 Maryfield Farm, Tilquhillie, Banchory, Kincardineshire AB31 6HY 01330 822037 With 10 years’ experience supplying safe oats for coeliacs, Tilquhillie Fine Foods is extending its range to include three varieties of biscuit, three varieties of flapjack as well as oatcakes and seedy

Wharfe Valley Farms 82 Lilac Farm, Jewitt Lane, Collingham, Wetherby, Yorkshire LS22 5BA

www.wharfevalleyfarms.co.uk 01937 572084 Wharfe Valley produces extra virgin coldpressed rapeseed oil, grown, pressed and bottled on the farm in purpose-built premises. A new range of salad dressings is being launched to complement the infused and plain oils, as well as a new lemon oil. The company has Safe and Local Supplier Approval (SALSA) and is British Association of Cold Pressed Oil Producers (BACPOP) accredited. Oil is harvested without chemicals. This brand does not appear in supermarkets. Wild Trail 174 Pineapple Park, Salway Ash, Bridport, Dorset DT6 5DB www.wildtrail.co.uk Winejellar 246 34 Thackers Way, Deeping St James, Lincolnshire PE6 8HP www.winejellar.com 01778 347 993 Winejellar produces home-made wine jellies, handcrafted in small batches to ensure the flavour and aroma of its carefully sourced wines are not lost between bottle and jar.

Yorkshire Rapeseed Oil 66 North Breckenholme, Thixendale, Yorkshire YO17 9LS 01759 368337 www.yorkshirerapeseedoil.co.uk Based on the edge of the Yorkshire Wolds the company produces quality oils and hand-blended dressings using its own cold pressed Yorkshire rapeseed oil. The range is sold directly and through the region’s independent retailers.

Yorkshire Wolds Dairy Ice Cream 248 Holly House, Front Street, Burton Fleming , East Yorkshire YO25 3PR 01262 470730

The Tracklement Company – stand 226

The Teashed – stand 186

June 2011 · Vol.12 Issue 5

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THUR SDAY COT TAGE H A N D M A D E

P R E S E R V E S

GREAT TASTE 2010 RESULTS 2★ Exquisite Thursday Cottage Lemon Curd Thursday Cottage Diabetic Three Fruits Marmalade 3★ Wow – taste thAT Thursday Cottage Damson Fruit Coulis

Thursday Cottage was awarded the Best Speciality Product for the Midlands and East Anglia for the Damson Coulis in the 2010 Great Taste Awards. Perhaps the secret to this product is its simplicity, being just 80% fruit and 20% sugar. The variety we use is the Shropshire Prune, famous for its tart flavour which balanced with the distinctive sweet flesh, makes for a wonderful full flavoured product. Pour over Pavlova, ice-cream or yoghurt. thursday cottage ltd trewlands farm tiptree colchester essex co5 0rf Telephone: 01621 814529 Fax: 01621 814555 jams@thursday-cottage.com www.thursday-cottage.com Vol.12 Issue 5 · June 2011

product update

Set your shelves free LYNDA SEARBY tracks down the latest launches in free-from, specialdiet and health-focused fine foods

• It often seems there are plenty of free-from cakes and bakes to choose from, but not much in the way of savoury foods. Dorset bakery Honeybuns is keen to rectify this situation by launching its second savoury gluten-free tart. The new goats’ cheese & mushroom ‘little savoury tart’ contains Capricorn goats’ cheese, pesto and roasted garlicky mushrooms encased in pastry made from corn and rice flours. It joins Honeybuns’ cheddar, red onion & tomato tart from mid-May at an RRP of £13.99 for a packet of three, delivered frozen. www.honeybuns.co.uk

• Delis looking for something different might be interested in a range of sweet and savoury ethnic snacks from Indian organic food company Conscious Foods. Made by hand in Mumbai, Power Snacks are dairy-, wheat- and gluten-free and, since they use only ethically traded ingredients, are also guilt-free. The primary ingredient, millet flour, is an ancient, gluten-free grain that, because it needs no chemicals to thrive, promotes bio-diversity. The savoury range includes Brown Rice Dippers, Finger Millet Dippers, Sorghum Wheat Crackers with parsley & black pepper and Pearl Millet Crackers with mint & garlic. The sweet snacks are sweetened with jaggery, an unrefined sugar with a malty flavour. They include: Brown Rice Bites, Finger Millet Biscuits with cinnamon, Ginger Crunch, Coconut Nuggets with gram & dates, Cashew Nuggets and Sesame Chews. Planet Organics and Selfridges are already stocking Power Snacks, which start at £2.49. www.consciousfood.co.uk

DIETARY ADVICE

Andrew Macintosh of Suma Wholefoods answers some quick questions on how delis and farm shops should approach dietetic foods Q What type of free-from or health foods should independents focus on? A Gluten-free is where it is at right now in terms of dietetic foods. There is growing awareness of coeliac disease and the benefits of a diet that limits the amount of processed wheat flour, both among consumers and retailers. A report published by Euromonitor in February said gluten-free foods account for 27% of all spend on dietetic foods. Q What categories are most important? A The items coeliacs find most difficult to get hold of are cakes and biscuits, followed by pasta and bread, so I always recommend delis and farm shops build their fixtures around those. The issue when choosing what to stock is that there are very few national brands that 44

Vol.12 Issue 5 · June 2011

aren’t in the supermarkets. There are innumerable small producers making gluten-free cakes and biscuits but a large deli or food hall needs to be sure they can guarantee a reliable supply, as availability is a major issue for food intolerance sufferers – they’ll put up with two weeks out of stock but won’t put up with four. From a shopper’s point of view, a retailer not having something in for three weeks is worse than them not having stocked it in the first place.

Q How should delis merchandise freefrom and health foods? A Create a standalone fixture and treat this area as a ‘pop up store’ within a store. I base my recommendations on a standard shelving unit of 2000 x 1200 x 600 mm, which will display between 55 and 65 products. A range I put in recently for a farmshop in Cornwall included about 20 brands, including Clearspring and Kallo rice cakes, Free & Easy soups and stocks, Village Bakery gluten-free cake slices, Rizopia organic brown rice pasta, Orgran bread mix, Barkat gluten-free baking powder and Plamil dairyfree chocolate drops. www.suma.coop

• Petit Pois cupcakes are the brainchild of Harry Eastwood, star of Channel 4’s ‘Cook Yourself Thin’, and American entrepreneur Ashley Maddox, and the name is apparently the only clue that the cakes contain vegetables. However, it’s the presence of the vegetables that give the cakes an extended shelf life – unlike butter that stiffens as it sits, the vegetables continue to moisturise and sweeten the cakes days after being made. Petit Pois cupcakes come in four flavours: vanilla, chocolate, lemon and orange. They are being launched exclusively in Selfridges Foodhalls, priced £5 for a box of two, but will soon be available to other independent retailers. www.petitpoiscakes.com

gluten-free & health foods • Mark Collins and Cara Cunningham, two entrepreneurs from New Zealand, are bringing a gluten-free, probiotic yoghurt from their homeland to the UK. Marketed in New Zealand under the Piako brand, in the UK the yogurt goes by the name of Little Melton and is made in Norfolk using British milk and local ingredients where possible. The yogurts are said to combine a thick, creamy texture with fruit compote toppings and are available in six flavours – passion fruit, strawberries & cream, blueberry, pear, mango and honeyed. They are already on-shelf in Harrods and other independent retailers in 150g and 430g pots priced at £1 and £2.30 respectively. www.littlemeltonyogurt.co.uk

• The inclusion of herbal remedies adds an extra dimension to Provamel’s range of organic, dairy-free soya yogurts, which launched in April. There are two varieties in the ‘botanical’ range: apple green tea and lime lemon balm, with a further flavour set to be added later in the year. Provamel chose these flavours as it says green tea is high in antioxidants and known for its ability to boost metabolism, whilst lemon balm is believed to aid digestion and relieve tension. The range is available from Suma Wholefoods, The Health Store, Essential Trading, Queenswood Natural Foods, Marigold Health Foods and Goodness Foods, with an RRP of £1.55 for a 500g pot. www.provamel.co.uk

• Yorkshire company The Foodamentalists has launched a range of nine home-baking mixes for food intolerance sufferers. The white bread mix, multi-seed bread mix and fish & chip shop batter mix are gluten-, wheat- and dairy-free. The other six mixes are gluten- and wheat-free. They are: fruit loaf mix, Southern fried chicken coating, onion bhaji mix, vegan white bread mix, chocolate muffin mix and vegan pastry mix. The company says it is also just putting the finishing touches to a ‘shake bake’ Yorkshire pudding mix. “This comes in a plastic bottle and you just add milk, shake for a few minutes, pour into a hot muffin tray and bake for perfect gluten and wheat-free Yorkshire puddings,” says the company’s Stevan Taylor. Retail prices range from £2.10 to £3.99 per pack.

• Health bar brand Seed Stacked is targeting the deli and farm shop trade after signing a distribution agreement with Cotswold Fayre. Each flapjack-style bar is packed with four kinds of seeds (sunflower, pumpkin, sesame and linseed), oats and honey. There are three versions of the bar: original (RRP 95p), carob (RRP £1) and yogurt topped (RRP £1). Chris Thompson, a former professional wrestler, founded Seed Stacked after a shock diagnosis of Crohn’s disease ended his career.

• Heavenly Cakes has moved into the free-from arena with the launch of a gluten- and wheat-free range of cakes. The range includes Lumpy Bumpy Brownie, Lemon Meringue Shortbread, Very Berry Shortbread and Billionaires Shortbread, and the company’s Nigel Green says they have been well received so far in a market sector “traditionally starved of choice and quality”. www.heavenlycakes.co.uk

www.seedstacked.com

info@foodamentalists.co.uk

In with the oats According to Athene Richford of Green City Wholefoods, independent retailers who aren’t including oat products in their free-from ranges could be missing a trick. “Until recently, it wasn’t known that oats could be gluten-free. Now you’ve got the likes of Nairn’s doing gluten-free oatcakes, mueslis and oats,” she said. When advising deli owners what freefrom lines to stock, besides gluten-free oat products, Richford says she tends to steer them towards pastas, preserves, ambient bread, cakes and biscuits. “Far and away the best selling free-from ranges are gluten-free biscuits and cakes from producers like Lazy Day Foods and Island Bakery Organics. The Doves Farm gluten-free pasta is very popular as are their ‘free-from’ flours, plus there are the 'freefrom' cooking sauces by Meridian.

In terms of health foods, she says the best-selling lines are probably Manuka honey and James White’s beetroot juice, but that coconut water is fast catching them up. “We are currently seeing growing demand for alternative soft drinks with health benefits like coconut water - we sell a lot of Vita Coco-and Go! Kombucha.” She adds that free-from foods could be one area where the independents could learn from the multiples. “We can learn something from the supermarkets, where they have a dedicated freefrom fixture so people don’t have to negotiate different aisles,” she told FFD. “What is obvious to a shopkeeper isn’t necessarily obvious to a shopper.” www.greencity.co.uk

• Besides containing no trans fats, rapeseed oil contains the lowest levels of saturated fat and nine times the omega 3 of olive oil, corn oil and sunflower oil. However, Righteous founder Gem Misa says the message that rapeseed oil is heart healthy isn’t hitting home with consumers, which is why the company has launched Pro-Heart Oil – a product which essentially rebrands rapeseed as a heart-healthy cooking oil. “Consumers are aware that there are rapeseed oils on the market, but don’t have any idea of what heart-healthy benefits it has. While many rapeseed oils out there have this detail in small print, we believe customers do not get this message – which is why we designed Pro-Heart Oil so that this is the main talking point.” Pro-Heart Oil is 100% cold pressed rapeseed oil. It is available through Cotswold Fayre and Marigold Health Foods with an RRP of £4.69 per 500ml bottle. www.loverighteous.com Vol.12 Issue 5 · June 2011

Olives Et Al eat more and live very happily

Artisan Chocolatier

‘Award winning handmade cookies for serious chocoholics’

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eassuringly gluten free for about the last 6000 Years...

Gluten free Lactose free Vegetarian Kosher

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Cooking up something good for Christmas? How do you ensure your product is on every fine food retailers Christmas list? You advertise in the August issue of Fine Food Digest, which includes a focus on all things festive. You could even send out your brochure or price list with the magazine. Contact Sally or Becky on 01963 824464 or advertise@finefoodworld.co.uk

Whisper it. Christmas is coming. In August. 46

June 2011 · Vol.12 Issue 5

And (just so as you know) Olives are almost the original health food - treasured since the dawn of history. Naturally, they still form an essential part of the famously healthy Mediterranean diet and contain loads of omega-9 monounsaturated fatty acid with oodles of vitamin E.

So: Thank Goodness for Olives (Et Al)... Give us a call for a complete health check.

olivesetal.co.uk

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gluten-free & health foods • Pourtoi Artisan Chocolatier cookies, muffins and chocolates have only been on the market since the end of last year, but already the company is expanding its range with three new cookies and two new muffins, all gluten-, wheat-, dairy- and lactose-free. Lemon Double Choc Chip Cookie, Passion Fruit Double Choc Chip Cookie and Cranberry, Cinnamon & Orange Double Choc Chip Cookie all retail at £1.50 each. Banana Double Choc Chunk Muffin and Orange Double Choc Chunk Muffin also sell at £1.50. www.pourtoi.co.uk

Banana Double Choc Chunk Muffin

• Salted Roasted Giant Corn, a new gluten-free snack from Inka Foods, is made from a giant variety of corn which grows in the Sacred Valley in Cuzco, Peru, and is reputed to be the biggest corn in the world. The snacks come in original and chilli flavours in 48g bags. www.inkasnacks.co.uk

• Parsnip & tomato soup is the latest addition to Droppa & Droppa’s range of gluten-, wheat- and dairy-free ready meals and soups. Other dishes in the range include Nagymama’s perkölt (“Grandma’s traditional Hungarian beef stew”), spaghetti bolognese, watercress soup and leek & potato soup. The company is also working on a lettuce soup. www.droppaanddroppa.com

• Cornish sauce producer Table B'hote has launched a range of gluten-free cooking sauces. These include three strengths of chilli sauce plus bolognese, cottage pie, sweet & sour, sausage casserole and creamy mustard & cider, which are all steamed to create a ‘home cooked’ taste. They are available in 550g jars from wholesalers CLF, J&R Food Service and Plough to Plate. www.tablebhote.co.uk

Special diets directory Deli owners who want to find out what free-from products are out there could try the online Special Diets Directory. It was set up by wheat-intolerance sufferer Annie George, who has firsthand experience of the challenges encountered when looking for foods that fit within special diets. She says she wants to “build awareness, choice and availability of special dietary and allergy foods”. Basically, producers of free-from foods pay £50 a year to be on the site’s database, which consumers and retailers can search to find free-from products in specific categories, or within a certain geographical area. She says it’s worth a visit for retailers, as they may find products from companies they wouldn’t otherwise hear about because they are too small to do much self-promotion. “Advertising is expensive, so

we’ve created a hub that anyone who wants to can afford to be on, even oneman bands,” said George. There are over 1,000 products in the directory, and George says new producers are joining all the time. Some of the most recent companies to sign up include The Black Farmer (gluten-free sausages and sauces), Estrella Damm Daura (gluten-free and wheat-free beer) and Cuisine For Me (kidney-friendly, low salt ready meals and sauces).

• Go Free Foods has revamped its range, shifting its focus from cakes and muffins to brownies and macaroons and overhauling its branding. The wheat-, gluten-, dairy and soya-free chocolate & almond brownies, chocolate macaroons and almond macaroons are made by hand in Dorset and sold direct to consumers via the company’s online shop. www.gofreefoods.co.uk

www.specialdietsdirectory.co.uk

• Island Bakery Organics’ Against the Grain range of organic wheat-, dairyand gluten-free biscuits has just been refreshed with new packaging and a new variety: chocolate & orange cookies. www.islandbakery.co.uk Vol.12 Issue 5 · June 2011

Mr Fitzpatrick’s Ltd Unit 1, Fallbarn Road, Rawtenstall, Rossendale, Lancs BB4 7NT Tel: 01706 234620 Fax: 01706 222237 Sales enquiries: shirley@mrfitzpatricks.com

Come and visit us on stand 280 at Harrogate Speciality Food Show

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June 2011 · Vol.12 Issue 5

ORGANIC

Einkorn & Heritage Flour

EW N

Mr Fitzpatrick’s have been producing delicious botanical pick me ups since 1899. Our traditional cordials are made using only the finest natural ingredients.

Introducing two new & unique ﬂours from specialist miller Doves Farm. Packed into beautifully illustrated 1kg bags depicting Heritage and Einkorn grains, both varieties are also available in 25kg sacks.

Heritage Flour 1kg

Stoneground ﬂour milled from wheat varieties popular in the 16th & 17th century bring historical perspective to your baking.

Einkorn Flour 1kg

Stoneground from a wheat grain widely used in prehistory, this ﬂour will give taste and character to your baking.

www.dovesfarm.co.uk

product update

home baking

Everyone’s on the bake We all need to tighten our belts so… we’re baking more cakes. Don’t question the logic, just stock up your ingredients fixture, says MENNA DAVIES It seems the cupcake phenomenon – reputedly started by Sex & the City in the early noughties – has coupled with the economic downturn to drive us all back into our kitchens. Cake-baking and bread-making are back in fashion for the first time in generations, and, while some delis remain focused on selling ready-to-eat baked goods, many are also increasing their ingredient lines in response to customer demand. Matthew Coxon of Cheese & Chutney in Saltaire, West Yorkshire, says he has increased his range in the past 18 months. “People definitely seem to be making more of their own things these days. Things like Hummingbird [Americanstyle bakeries] are having an influence and there are a lot of home cooks out there. The summer is really baking season as lots of women shop for cooking at home with their children during the holidays.” Lewis & Cooper in Northallerton has increased the space dedicated to home baking, says store manager Angie Shuker. “A lot more people are interested in buying basic ingredients. Sales have increased, and as well as a lot of baking ingredients we’re also selling more items like baking tins, icing tools and nozzles too.” Bread flour is going particularly well at Arkwright Deli in Brighton, says Natasha Stevenson. “I think people find it cheaper and easier to make their own quality bread at home. There’s also an increase in cake baking in general. We sell a lot to home bakers, especially things for the top of cakes, like decorative flowers, angelica and jellies.” Matt Scott from Bacheldre Watermill thinks home baking is back for good. “You can see it on Twitter and Facebook – everybody seems to be making cup cakes these days,” he told FFD.

• Glitters, chocolate sprinkles and sugar strands make up Divine Deli’s newlyextended range of 75 cake decorations. The ‘Decorate!’ range also includes ‘fun’ sprinkles such as Sticky Toffee Sprinkle, Amaretti Sprinkle and Cappuccino Sprinkle. These are provided to delis and farm shops with a free display stand. Divine Deli, which has also launched a range of 24 cupcake wrapper kits, says it provides something different from supermarket brands, in stylish and understated packaging. Products are sourced from Europe and, in many cases, the UK. www.divinedeli.com

• Essential Trading has added two new gourmet flours to its range. Toasted soya flour is organic, vegan and good for free-from wheat or gluten diets. This flour should be used in a ratio of 1:1 with another flour for baking. Essential brown rice flour is also organic and vegan and is made using the whole grain, including the bran. Again, it is recommended that it is combined with other flours for baking. Toasted soya flour is £10.90 for 6 x 500g, with an RRP of £2.54. Stoneground brown rice Flour is £11.40 for 6x1kg, RRP £2.66.

• Wessex Mill has launched a new pasta and pizza flour, made using a blend of local wheat flour and durum wheat semolina (1.5kg, RRP £2.60). www.wessexmill.co.uk

www.essential-trading.coop

• Scarlet Bakes, which makes a range of cookie mixes layered into glass kilner jars, has two new products aimed at the Christmas market. Belgian Chocolate Chip Shortbread with cookie cutter is a buttery shortbread with chunks of Belgian milk chocolate; each mix will make at least 20 cookies. Trade price £5.25, RRP £9.99. Scarlet Bakes is also launching a new catering pack in response to requests from delis, cafés and farm shops. The 1.3kg packs of its White Chocolate & Cranberry and Triple Chocolate Cookie mixes will make 30 large cookies, with the addition of butter and eggs. The packs will be sold at £8.00 and £8.50 and the minimum first order is five bags. The company is also celebrating having just won the Independent Food Producer of the Year at The Hampshire County Magazine Awards. www.scarletbakes.co.uk Vol.12 Issue 5 · June 2011

product update

home baking • Doves Farm has launched English Wholegrain Einkorn and English Heritage Wholegrain flours, packed into illustrated 1kg bags that show the distinctive qualities of the grains. Einkorn is one of the original ancient wheats, says Doves Farm, and makes a golden wholegrain flour, perfect for artisan bread. Heritage Wholemeal Flour is milled from a blend of spring wheat varieties originally grown over 100 years ago, including April Bearded and Bartholomew. It bakes into a dark, wheaty artisan loaf. The rest of the flour range has also been rebranded. The gourmet flours are available in both 1kg pre-packs and sacks: English Wholegrain Heritage Flour 5 x 1kg (RRP £8.50) & 25kg (RRP £27.00). English Wholegrain Einkorn Flour 5 x 1kg (RRP £13.00) & 25kg (RRP £54.00).

• Steenbergs has extended its home baking range. In addition to its organic Fairtrade vanilla extract it now has five new extracts and floral waters, five flavoured organic Fairtrade sugars and a variety of natural cake decorations from silver balls and mini marshmallows to rainbow strands and organic Fairtrade chocolate drops. These sit alongside baking sundries such as cream of tartar and gluten free baking powder. They are available through Essentials, Greencity, Hider, Queenswood, Suma, Tree of Life and Cotswold Fayre. RRPs from £1.25. www.steenbergs.co.uk

www.dovesfarm.co.uk

• Vanillabazaar, which offers a range of products using Madagascan Bourbon vanilla beans, has added a new organic vanilla extract to its Purity range. Purity extracts are available in standard and double concentration, with or without seeds, and in organic and conventional form. The company says the extraction technology used ensures that the alcohol-free product has a pure, smooth, high quality taste that doesn’t disintegrate on cooking. The RRP for the basic variation (standard concentration, non organic, without seeds) starts at £7.19 and trade prices are around £4.30 for the same with a minimum order quantity. These products are also available in bulk for manufacturers.

• Mummy’s Yummies’ range of home baking kits includes gingerbread biscuit mix, Rainbow cookie mix, double chocolate chip cookie mix and sticky chocolate brownie mix. New round kilner jars (0.5 litre and 1 litre) have been launched, in addition to the original square ones, which some retailers prefer as they take up less shelf space. The range is also available in 0.5 litre bags. Several new recipes are about to be added to the range and the company is also undergoing a rebrand. www.mummys-yummies.com

www.vanillabazaar.com

• LittlePod, based in East Devon, has launched a new chocolate extract available in 100ml bottles. This joins its range of vanilla and chocolate ingredients, which includes a natural Madagascan vanilla paste. The chocolate and vanilla extracts have an RRP of around www.littlepod.co.uk £6.00.

• Bacheldre Watermill has launched a new Artisan Bread Mix range, a first step towards competing with the convenience market. It is made with 100% UK stoneground flour, to which you just add water, as all the ingredients have already been weighed out to make the perfect-sized loaf. It has also launched a new Rustic Country bread flour, a blend of UK stoneground flour with oats, seeds and wholegrains. The Artisan Bread Mix range retails at £1.15 and the Rustic Country Blend at £1.65. www.bacheldremill.co.uk

50 Vol.12 Issue 5 · June 2011

07713 328275 or 07920 260744 10 Dean Villas · Knowle Fareham · PO17 5LR scarlet@scarletbakes.co.uk www.scarletbakes.co.uk

Artisan cookie mixes lovingly layered in Kilner jars Marriages FineFoodDigest ad May11 v1 Just add

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Vol.12 Issue 5 · June 2011

The Chapman Family have been involved in the seafish industry in Grimsby for over fifty years, Over which time they have amassed invaluable knowledge especially with regards to recognizing and sourcing the best fish available. Chapman’s Finest Fishcakes are available in the following flavours:TRADITIONAL WHITEFISH & PARSLEY SMOKED HADDOCK & SMOKED BACON SALMON WITH LEMON & DILL HADDOCK & LEEK WITH CHEDDAR CHEESE THAI STYLE SALMON SMOKED SALMON Please call us if you would like to place an order!

Chapman’s Finest Fishcakes Ltd Seacatch Building Estate Road 7 S H I E Grimsby N E Lincolnshire. DN31 2TP Tel : 01472 269871 Fax : 01472 269893 Email : riversidefs@btconnect.com

www.chapmansfishcakes.co.uk

Hot Smoked Salmon Horseradish Fishcakes 52

June 2011 · Vol.12 Issue 5

Smoked Haddock and Smoked Bacon Fishcakes

A promotional feature for Guild of Fine Food

THE PROMOTIONS – JUNE The Guild of Fine Food has developed its Retail Promotion Scheme to help retailers survive recession hit Britain. We are negotiating with our producer members and have handpicked a selection of great foods on which we’ve secured big discounts unique to Guild retail members.

ECOBAGS

EcoBags, a family run company, have been suppliers of high quality logo printed bags to independent businesses across the UK since 2003. Specialising in jute, cotton and non-woven materials they supply bespoke branded bags, to suit every business need. A wide range of products from your everyday shopping bags to newly introduced cooler bags (as pictured). Their experienced team is available to help you throughout the process, so just contact them for your no obligation mock up of how your bag will look. THE DEAL: 20% extra free on any order up to 2,500 custom made re-usable bags (minimum order only 250 bags, means you’ll get 300), plus free set-up, origination, 3-colour print (both sides) and delivery. AVAILABILITY: UK CONTACT: 0808 178 8822/01752 600367 debbie@ecobags.co.uk www.ecobags.co.uk

PORTER FINE FOODS

Porter Foods are a well established importer of fine foods from around the world. We are happy to take orders from one case to mixed pallets. A small selection of new products for 2011 include the Belgium Treasure All Butter Wafers. Available in five flavours, also new – dried mushrooms in 500g pouches. The range includes: porcini, mixed forest and wild gourmet. The pouches are re-sealable and perfect for selling by the gramme. THE DEAL: 10% discount for orders over £250 15% discount for orders over £500 Quote promo code: GFF06. AVAILABILITY: Nationwide. Free delivery for orders over £250 (£10 for orders under this value) CONTACT: 020 8669 3131 info@porterfoods.co.uk www.porterfoods.co.uk

THE COUNTRY VICTUALLER

Founded in 1973, the Country Victualler is committed to producing the finest quality hams, pâtés and smoked meats made to traditional recipes and offering the very best in freshness and great taste. Winner of Supreme Champion at the Great Taste Awards and still a best seller, Alderton ham is a home cured ham with a marmalade glaze, giving the meat a delicate and subtle, sweet flavour – the perfect addition to a summer picnic. The company’s mission remains the same, to produce delicious foods to the highest standards of taste and quality using British raw ingredients and without the use of artificial colourings or preservatives wherever possible. THE DEAL: 15% off our whole range of hams. AVAILABILITY: Nationwide. Free next day delivery on orders over £65 CONTACT: 01636 636465 sales@alderton.co.uk www.alderton.co.uk

HOUSE OF DORCHESTER

For over 40 years, House of Dorchester has been known for its award-winning range of chocolates. Inspired by its love of all things chocolatey, House of Dorchester is very excited to have launched its brand new Chocolate Larder collection. House of Dorchester’s new Chocolate Larder recipes all have one thing in common... lots of chocolate! Place your order with our sales team on 01420 84181 or e-mail us at sales@hodchoc.com Visit: www.hodchoc.com to discover more chocolate moments for yourself. THE DEAL: One free case of biscuits when you order a case of all six flavours and one free case of indulgence bars when you order a case of all four flavours. AVAILABILITY: National next day delivery CONTACT: 01420 84181 sales@hodchoc.com www.hodchoc.com

GUILD RETAIL PROMOTION SUMMARY – JUNE

DIPNATION

An awardwinning range of dips that use an imaginative mix of fresh ingredients that appeal to all lovers of fine food. The original range of ‘Chunky Dips’ are made with a base of crunchy cashews and authentic Italian Parmesan cheese. The range includes Spinach & Feta, Sweet Thai Chilli (2 gold stars 2010 Great Taste Awards), Sun Dried Tomato (1 gold star), Roasted Butternut & Sweet Chilli and Roasted Red Pepper. Shelf life 4-7 weeks depending on product. The ‘Classic Dip’ range, which includes Fresh Houmous, Caramelised Onion Houmous and Roasted Red Pepper Houmous (1 gold star), re-create authentic middle-eastern recipes which are velvety smooth and packed full of natural goodness. THE DEAL: 20% off first order AVAILABILITY: Nationwide, directly through DipNation (Free delivery on orders of 40 units or more) CONTACT: 07817 048 827 info@dipnation.co.uk www.dipnation.co.uk

THE FINE SEAFOOD CO.

The most succulent warm water King Prawns (10 x 26/30 count) which have been delicately wrapped in filo pastry. The product is extremely versatile and can be used as a canapé or a starter, and offers a touch of class to any meal or buffet. All this product requires is 8-10 minutes in the oven before serving – making it the most convenient luxury food. THE DEAL: 15% off during June AVAILABILITY: National next day delivery CONTACT: 0800 012 6966 info@fineseafood.co.uk www.fineseafood.co.uk

COMPANY

DEAL

TEL

Ecobags

20% extra free custom made bags

0808 178 8822

debbie@ecobags.co.uk

Porter Foods

10% discount on orders over £250, 15% on orders over £500

020 8669 3131

info@porterfoods.co.uk

The Country Victualler

15% off across our whole range of hams

01636 636465

sales@alderton.co.ukk

House of Dorchester

One free case of biscuits per case of six flavours ordered One free case of indulgence bars per case of four flavours ordered

01420 84181

sales@hodchoc.com

Dipnation

20% off first order

07817 048 827

info@dipnation.co.uk

The Fine Seafood Company 15% off 10 x 26/30 FIlo Wrapped King Prawns

0800 012 6966

info@fineseafood.co.uk

Retail members – sign up to the retail promotion scheme contact tortie.farrand@finefoodworld.co.uk or ring her on 01963 824464 to ensure you receive your shelf-barkers to help promote these discounts instore. Supplier members – want to take part? Contact mike.cook@finefoodworld.co.uk for more information Vol.12 Issue 5 · June 2011

The Harrogate Preserves Co.

Hand-made preserves from local produce, a little bit of love and nothing artificial The Harrogate Preserves Co. · Robin’s Nest · Brackenwell Lane North Rigton · North Yorkshire LS17 0DG · T: 07833 665342 E: info@theharrogatepreservesco.com www. theharrogatepreservesco.com www.facebook.com/theharrogatepreservesco

An exciting new product from

The Truckle Cheese Co.

a unique blend of our delicious

mature cheddar cheese infused with luxurious

dark chocolate chips For more information about this great new cheese or any of our other products visit our website

www.trucklecheese.co.uk 54

June 2011 · Vol.12 Issue 5

or email:info@trucklecheese.co.uk

Cottage Delight to double spend on in-store tastings R

Cottage Delight is doubling its budget for in-store tastings this year and S U P LI E P focusing on “aspirational” point-of-sale (PoS) ideas to give retailers a fighting chance as the economy tightens. Speaking exclusively to FFD after the launch of Cottage Delight’s Christmas 2011 catalogue last month, sales director Gary Johnston said investment in new packaging had helped see the Staffordshire firm through the recession and it now hoped a big spend on PoS and promotions would help it – and its customers – weather an uncertain 2011. “One of our clear objectives for this year is to have 12-month-round promotion to give retailers something that will encourage additional sales – not just hope things will walk off the shelf,” he said. The company, which now has sales of over £11m to sectors including delis, farm shops, garden centres and department stores, will raise its spend on in-store tastings from £28,000 to £56,000 this year – provided it can get retailers to take up the opportunity. Johnston said the company’s field sales force sometimes had trouble finding enough demonstrators to carry out in-store demos. To help, it is offering to pay retailers’ part-time staff to put in extra hours for carrying out sampling. For lower-volume outlets it also provides “passive tasting” kits of point-of-sale and sampling materials to help stores run their own promos. As well as listing over 70 new, repackaged or reformulated products, this year’s 88-page Christmas brochure includes photos of suggested merchandising displays for gifts, party food and festive ‘essentials’, with suggested stocklists that in each case would cost £500-£550. Each display idea is supported by a giant themed tent-card. “It’s all about aspirational visual merchandising,” said Johnston. “We know eye-catching displays sell products, but we EDITE CR

also recognise it’s a skill and an art that some find easy and others find very, very hard. So the idea is that a customer can just give our catalogue to their Saturday person and say, ‘Spend the next hour creating that look’. And they’ve only got to spend £550 to do it." Johnston believes that even though money is tight, shoppers will still "trade up a bit" in the runup to Christmas – provided they can see value for money. While Cottage Delight is listing Christmas hampers retailing at up to £75, marketing manager Wayne Hampton said it was also offering more gift packs at lower price points, such as 'Night Inn’: a bottle of beer from Leek Brewery – now part-owned by Cottage Delight chairman Nigel Cope – with a pack of wasabi nuts in a gifit canister, RRP £7.95. “It's weighty, and it's not going to break the bank,” he said. Other gift ideas include Italian Lovers, Indian Lovers, Thai Lovers and other 'Lovers' set of ingredients and preserves, RRPs £13.95-£18.50.

Cottage Delight is investing heavily in pointof-sale and offering gift packs like Night Inn at keen price points to support retail sales

English toffee-maker Walkers Nonsuch has launched new chocolate toffees to add to its 150g bag range. Suitable for warmer days, plain chocolate (minimum cocoa solids 70%) is combined with original creamy toffee, creating “an indulgent treat without any melting or mess”. The complete range also includes favourites like English creamy toffees and liquorice toffees, as well as milk chocolate eclairs, nutty brazil, assorted toffees and chocolate eclairs and treacle toffees. Walkers says it uses only quality ingredients like whole milk and butter and no artificial colours, preservatives or hydrogenated vegetable oils. Bags come in a shelf-ready box of 12, and with an RRP from 99p per bag. The product can be seen on the Hider Food stand (160) at the Harrogate Speciality Food Show. www.walkers-nonsuch.co.uk

New Tims yogurts include whole milk range for kids Chilterns-based Tims Dairy has added two new lines to the all-natural yogurts it launched in 2009, including its first venture into the children’s category. Tiny Tims, packed in a 4 x 85g four-pack (RRP £1.75), is a range of whole milk ‘no bits’ yogurts suitable for kids from the age of six months upwards. It includes banana, strawberry, peach and raspberry flavours and is designed to offer parents “a great tasting, nutritious option for a snack or dessert, with no hidden nasties”. The family-owned dairy, based in Buckinghamshire, is also launching a new 175g Greek-style yogurt with raspberry (RRP 85p). Tims currently lists Whole Foods Market, Harrods and Selfridges among its stockists. 01494 541890

www.timsdairy.co.uk

www.cottagedelight.co.uk

Chocolate toffees for warmer weather

01782 321525

S U P LI E P

products, packaging & promotions

‘Our objective is 12-month-round promotion,’ says sales chief

By MICK WHITWORTH

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shelftalk

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

Salt Seller introduces premium salt range New from the Salt Seller from next month is Salarium Argentum, a range of three crystalline mountain salts in pink, white and black. The company says the salts have a “super-clean quality with beneficial minerals” and are full of flavour so less is needed. It also says discerning palates will notice a superior taste more like umami, the now globally recognised ‘fifth taste’. The Latin name Salarium Argentum means ‘salt money’, referring to the Romans’ tradition of partpaying soldiers with salt, in times when it was more appreciated. Each Salarium Argentum salt is presented in an attractive glass jar, with a delicate wooden scoop on top of 200g of salt, as well as in 12.5 kg tubs. Salt Sellar also collects and re-uses empty tubs. 01432 355136 sales@thesaltseller.co.uk Vol.12 Issue 5 June 2011

Better Retailing Tuesday June 28 2011 Pavilions of Harrogate, Yorkshire Event Centre Make more of your visit to the Harrogate Speciality Food Show. A one-day workshop that will help hone your retail skills and increase profitability. Spend Monday at the Speciality Food Show and then join industry experts the next day to swap ideas, generate merchandising tips and tackle issues specific to your store. You can even join us for an informal drink on the Monday evening.

Who should attend? • Deli, farm shop and food hall owners and managers looking for inspiration and ideas to generate revenue in their store • Anyone involved in fine food and drink looking to exchange ideas and debate the hot topics in our sector

What’s included Better Finance. Charlie Turnbull, ex-accountant and owner of Turnbulls Deli, looks at good practice in running your shop and explores margin, cash flow and all things financial

Better Merchandising. Georgie Mason Gonalston Farm Shop, takes the lid off how you can merchandise your shop to increase sales and how you attract and retain customers

Counter Intelligence. A Question Time-style debate hosted by John Farrand with a panel of industry experts discussing issues that relate to the wider fine food market

Better Retailing will give you the tools to generate additional revenue in your shop, easily repaying your investment on the day.

Booking a place Guild of Fine Food member Guild of Fine Food non-member

£69.00 plus VAT (includes lunch) £89.00 plus VAT (includes lunch)

• Is your business making as much money as it should? • Are your team trained to the right level? • Need some fresh hints & tips on how to merchandise? • Are you controlling your margins?

To book your place contact Tortie Farrand on 01963 824464 or email her on tortie.farrand@finefoodworld.co.uk Register for the show which takes place on June 26-27 2011 www.specialityfoodshow.co.uk

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S U P LI E P

product news from Guild accredited suppliers

• Cherizena has added Grand Marnier and Café Crème flavoured coffees to its 50-strong range of singleorigin, blended and flavoured varieties. Leicestershire-based Cherizena offers its coffees in whole bean or ground form both in retail packs from 60g to 500g and in foodservice packs up to 1kg. It also offers an own-label service. The company sells to pubs, cafés and shops across the country as well as through its own website. 01664 820111

www.cherizena.co.uk

• Rod and Ben’s, an award-winning organic food producer in Devon, has a new range of seasonal summer soups including lettuce & lovage, cream of watercress, cucumber & dill, courgette & tomato and smoked haddock chowder. Fresh herbs, salad and vegetables from Rod and Ben’s organic farm are used in the soups, with other ingredients sourced locally. To create the new smoked haddock chowder, the company is working with Tregida Smokehouse in Cornwall. Pots are 600g and have a RRP of £3-£3.25. 01392 833833

www.rodandbens.com

• Black & Beyond roast & ground espresso coffee is new from Percol. It is described as an “intense blend of Central American Arabica, Brazilian Arabica and Ugandan Robusta with a smooth finish”. The espresso has a “sweet and nutty aftertaste”. Black & Beyond Beans: 227g x 8 case costs £26.94 with an RRP of £4.49. Roast & ground: 227g x 8 case, £23.94; RRP £3.99. Instant: 100g x 6 case, £17.95; RRP £3.99. 15% off first order (minimum order one case). Available from Food Brands Group. 02079785300

s.hall@fbg.co.uk

• WBC has added a small 12” wicker hamper to its range of gift, hamper and deli packaging. At just £4.95 the product is targeted at retailers wanting to cash in on the growing trend for hampers and gift baskets that won’t ‘break the bank’. 0800 085 8595 www.thewbc. co.uk

• The Handmade Oatcake Company, now branded as Perthshire Oatcakes, will unveil new packaging at the Royal Highland Show in Edinburgh this month. This is the first stage of a rebranding to create a more premium look, says the company. Three new oatcake flavours – chilli, sundried tomato and wheat-free ginger – are also being launched. Normally in cases of 24 x 150g (RRP £1.50), a mixed case of the three new flavours (eight of each) is available as an introductory offer. 07926 194651 www.thehandmadeoatcakecompany.co.uk

• Specialist truffle company Truffle Hunter is launching a retail version of its popular chefs’ truffle oils. The company, which believes it is the only one manufacturing truffle oil and truffle products in the UK, says its new 100ml white and black truffle oils offer “powerful and intense” flavours. Bottles are clearly labelled in an attempt to “demystify” truffle oil, and include information on how best to use it. The RRP is £ 5.99. 0845 468 1320

S U P LI E P

Pomegranate juice enters UK market Rimon, a not-from-concentrate 100% pure pomegranate juice sourced from Israel, is now available in the UK for the first time. It is produced exclusively by the Nachmias family in the Galilee Mountains of Israel, and has an antioxidant capacity of more than double the average of other 100% pure pomegranate juices currently available in the UK, according to importer Moshel. A taste test involving 200 consumers showed that Rimon was liked by people appreciating a drier, crisper and sharper-tasting pomegranate juice, says the importer. It will be available in 275ml ambient glass bottles in limited supply only to health food and other specialist independent retailers, plus top-end foodservice and on-trade outlets RRP is £3.99 a bottle and there are special introductory offers available to relevant wholesalers and retailers. info@moshel.co.uk

www.trufflehunter.co.uk

• House of Dorchester has launched its new Chocolate Larder collection. The range includes biscuits, indulgent flapjacks and tiffin, as well as hot chocolate and chocolate stir-in spoons. The company says it has worked with some of the finest, award-winning producers in the country to create the range, and that feedback has been “incredibly positive”. 01420 84181 www.hodchoc.com

• South Devon Chilli Farm has collected six of its 'just chilli' sauces into one gift pack, called Hot Six. It is made up of 100ml bottles of Bhut Jolokia (the new and hottest sauce), Hot Habanero, Jalapeno, 15 (a mix of 15 different chillis), Aji and Serrano. With the exception of the Bhut Jolokia, all the chillies are grown from seed on the farm, without using herbicides or pesticides. 01548 550782

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shelftalk

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

www.sdcf.co.uk

• Spanish foods distributor D’elitte can now supply whole Serrano ham, boned and trimmed, in two halves, with each half vac-packed separately. Designed to be more convenient for delis and reduce waste, the block shape yields more even slices and is easy to handle, it says. Available as a box with 3 pieces (6 halves). info@delittespain.com www.delittespain.com

Craft brewer forms partnership to create Italia lager Thornbridge Brewery has created a new 4.8% pilsner, named Italia, in collaboration with lager brewing expert Maurizio Folli of Birrifico Italiano. With its new brewery at Bakewell, Thornbridge is now able to develop a whole range of different beer styles without pasteurisation or filtration. Italia’s ingredients are fine Pilsner malt and Hallertau Northern Brewer, Perle and Spalter Select hops. After a cold fermentation and a long, very cold maturation, the beer is said to offer “herbs and lemon zest on the nose with a malty note as it warms up”. It is described as soft in the mouth, with creamy malty notes and moderately intense hops. The finish is herbal and minty with a firm bitterness. Italia is available in 12 x 500ml cases, RRP £2.50. 01629 64 1000 www.thornbridgebrewery.co.uk Vol.12 Issue 5 · June 2011

classified

BAKING EQUIPMENT BOILERS BOTTLES & JARS BUSINESSES FOR SALE CLOT EXHIBITION EQUIPMENT FOOD PROCESSING EQUIPMENT HYGIENE PROD PACKAGING PHOTOGRAPHY RECRUITMENT REFRIGERATION SECURITY SHO WANTED WEB DESIGN BAKING EQUIPMENT BOILERS BOTTLES & JARS BUSIN EPOS TECHNOLOGY EXHIBITION EQUIPMENT FOOD PROCESSING EQUIPME • baking equipment

• bottles & jars

• ingredients

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In a pickle about where to buy your food jars?

See our extensive range of bakery and food processing equipment at www.bakeryequipment.co.uk Contact us at: 0116 254 or email

2121

sales@bakeryequipment.co.uk

D T Saunders Ltd

103 London Road, Leicester LE2 0PF • baking equipment

Then look no further! • Authorised distributors for Ardagh glass, Allied Glass and Beatson Clark • Nationwide delivery service available • Free samples available • Glass jars, Beer bottles, Food grade pails, Plastic bottles Think SPINKS for high quality glass and plastic containers. Contact us for further information: Spinks Compak t: 0113 2350662 · e: emma.speight@spinks.co.uk www.spinkscompak.com

• food processing machinery

Do you make PIES or other sorts of pastry products? We make incredibly versatile PIE MACHINES VISIT www.johnhuntbolton.co.uk TO SEE OUR RANGE OF MACHINES, PLUS VIDEO CLIPS OF THE MACHINES IN OPERATION

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

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

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

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

JOHN HUNT (Bolton) Ltd

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

Rasbottom St, Bolton, England BL3 5BZ

Fine Food Classified 2010:Layout

• food processing machinery

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Serving chocolatiers for 40 years

Confectionery and Gift Packaging � Chocolate � Ingredients

Suppliers of equipment for artisan producers of fruit juices, wines, ciders and oils. Our wide range extends from extraction processes to filtration, bottling, sealing and labelling.

�

Tel: 01404 892100 Fax: 01404 890263 Email: info@vigoltd.com www.vigoltd.com

• bottles & jars

HS HS French Flint Ltd FF

• food processing machinery

Griottines and Framboisines � Machinery and Display Units �

www.keylink.org Tel: 0114 245 5400

• labelling

L A B E L S

Speciality Glassware for the more discerning producer.

L T D

Passionate about labels

Suppliers of labels to Artisan Food Producers, Delis, Farmshops, Cafés, Independent Retailers…

FREEPHONE 0800 096 2720

www.inkreadible.com sales@inkreadible.com

Unit 4G, The Leathermarket, Weston Street, London SE1 3ER

Tel: 020 7407 3200 Fax: 020 7407 5877

www.FrenchFlint.com

June 2011 · Vol.12 Issue 5

Print Your Own Food Labels

CARNI

Peppero

Served

ni, Salam

with TO

AMANT

i, Baco

RTILLA

n and M

elted Ch

CHIPS an

eese

d cole

slaw.

Ring us on: 01628 668836 or visit us at: QuickLabel.co.uk

CLOTHING COLD TRANSPORT DESIGN CONSULTANTS EPOS TECHNOLOGY PRODUCTS INGREDIENTS INSURANCE LABEL SUPPLIERS LEGAL SERVICES SHOPFITTING TICKETING TRAINING LEASING Call & ourDESIGN sales teamSUNDRIES on 01963 824464 today to discuss the rightVEHICLE classified heading BUSINESSES FOR SALE CLOTHING COLD TRANSPORT DESIGN CONSULTANTS , ingredients or services for your equipment UIPMENT HYGIENE PRODUCTS INGREDIENTS INSURANCE LABEL SUPPLIERS • labelling

• packaging

• refrigeration

Packaging Foil & PET Diaphragms

CODING AND MARKING SYSTEMS FOR FOOD AND PHARMACEUTICAL New

Paper packaging, labelled and direct print containers

• packaging

• packaging Tamper Evident Packaging

Refurbished

Hire

Hire-to-Buy

Offline sleeve and watch strap band feeders Ink jet printers - 5yr warranty on new units Hot Foil & Thermal Transfer Printers Laser coding systems

• refrigeration

• training

Online Training in Food Safety & Nutrition DEPOSITORS & PACKAGING SYSTEMS MEATS/SEAFOODS & READY MEALS

A unique range of plastic packaging for food Reliable leadtimes and service - sensible minimum order size Products available from stock in transparent

Visit www.innavisions.com or call us for a brochure TEL: 01886 832283 EMAIL: nick.wild@innavisions.com • ingredients

BUY ONLINE www.

Depositors for sauces and dressings Pot fillers and liquid fillers Vertical Form Fill Seal Thermoformers Tray sealers Pumps

Courses lead to City and Guilds accredited certicates. Level 2 Food Safety Online Suitable for all food handlers involved in preparing or serving food in a retail, catering or food manufacturing environment. Level 3 Food Safety Online Ideal for supervisors or catering managers and those responsible for training other food handlers in food safety. We recommend that at least one person in any food business should be trained to Level 3. 10% discount for Guild members. Use code VWAL3FF when booking COMING SOON! Introduction to Nutrition Online Suitable for those interested in learning the basics of healthy eating and nutrition principles, in order to develop healthy menus, recipes or products. Classroom-based courses in HACCP, Food Safety, Auditing and Nutrition take place in Skipton or can be run at your own premises for groups of 5-15 people.

parkerspackagingdirect.com t: 0151 547 6700

Purchase with confidence from a company that has been trading since 1952!

• packaging

Contact Claire Lennon on 01756 708526 or email claire.lennon@vwa.co.uk Verner Wheelock Associates 4 Stable Courtyard, Broughton Hall Bus. Park, Skipton BD23 3AE

For more information call 01962 761761 info@printsafe.co.uk www.printsafe.co.uk

• training

www.vwa.co.uk • washing equipment

I’ve now got ❝ boundless enthusiasm, real confidence and I really want to talk to my customers about my deli counter

What will you learn?

• The five golden rules for increasing deli sales • How to select the best cheese and charcuterie • How to create the best counter display • How to avoid bad quality cheese and charcuterie • How to sell proactively rather than reactively • The difference between artisan and mass-produced cheeses and meats • ingredients • refrigeration through comparative tastings

❞

Jo Davies, Stokely Barton Farm Shop

• packaging

Training dates for the Charcuterie & UK Cheese Guild Charcuterie dates for 2011 Date Weds July 6

Course costs

Members of The Guild of Fine Food just £65, plus VAT (@ 20%). Non-members £90, plus VAT (@ 20%).

Venue York

For more information:

Cheese dates for 2011 Date Tues June 14 Mon June 20 Thurs July 7

Venue Glasgow GFF, Wincanton, Somerset York

E-mail: linda.farrand@finefoodworld.co.uk Tel: 01963 824464 www.finefoodworld.co.uk *NB. Unfortunately we have had to introduce a £10 plus VAT (@ 20%) surcharge for London training dates due to higher venue costs.

Avilton foods

Vol.12 Issue 5 · June 2011

June 2011 路 Vol.12 Issue 5