REMOVE METAL CONTAMINANTS FROM GRAPE HARVEST
GLOBAL DOMINATION ON THE CARDS FOR CHAIIWALA
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Planet Media & Design Ltd
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Jillian Evans
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Shazia Hussain
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David Barnett
SUB-EDITOR
Abigail Wears
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Just before this issue of the magazine went to print, it was announced that we are to have a General Election on 4 July
If, as the pundits are predicting, this will mean a change of government we will all in the food and drink sector be anticipating what this might mean for our industry
After the pandemic the cost of living crisis and the problems brought on by war in Ukraine, it is to be hoped that whoever is in power after July will have positive proposals to help this sector which is most vital to the British economy
David Barnett CHIEF EDITOR
Fairfields Farm, an artisan crisp producer based in Wormingford near Colchester, is expanding its award-winning line-up with a new and exciting flavour In response to increasing consumer demands for more nostalgic and retro flavours, the company is launching its brand-new Prawn Cocktail crisps in May 2024
In 2022, Fairfields Farm made the decision to make its entire crisp range 100% vegan-friendly, and this new flavour is no exception The brand has used a combination of carefully selected seasonings and spices, including tangy vinegar and sweet tomato to replicate the classic Prawn Cocktail flavour the nation knows and loves Like the rest of the brand’s popular range, the new flavour will be made using the farm s homegrown crisping potatoes which are hand-cooked in-house using renewable energy As one of the few UK producers to boast a crisp factory on site, Fairfields Farm
has full control of the entire process, from growing to seasoning, and is therefore able to satisfy consumer demands for locally sourced sustainable and high-quality ingredients as well as taste trends
Robert Strathern, co-founder of Fairfields Farm says: We are thrilled and immensely proud to introduce our new Prawn Cocktail crisps Consumers are craving the flavours of yesteryear so we decided that now was the
‘TRANQUILO’
ideal time to launch another much-loved classic Conforming to our promise of meatand dairy-free crisps, the recipe development team has really pulled it out of the bag Prawn Cocktail is a personal favourite of mine and I’ve always had it in my head to launch this flavour, so I’m delighted that the idea has come to fruition Fairfields Farm’s Prawn Cocktail crisps, due to be released late spring, are launching in 40g and 150g packs The flavour will be available to purchase from wholesalers and luxury retailer Selfridges, as well as on the brand’s website
This April, just in time for National Stress Awareness Month Tranquilo made its debut in the UK Following a highly successful soft launch in Sweden, where 2024 revenues are set to exceed 3 million EUR , this innovative sparkling ashwagandha drink arrived at UK shores to promote stress relief without the drowsiness often associated with relaxation supplements
Tranquilo brings several advantages to those seeking a calm yet alert state Each 330ml can contains 500mg of root ashwagandha, offering a significant dose of this ancient herb known for its therapeutic benefits Available in two flavours, Tranquilo is easy to consume on the go, caffeine-free, sugar-free, vegan-friendly, gluten-free and low in calories-making it an ideal choice for health-conscious individuals
The essence of Tranquilo is simple: to facilitate a smoother daily journey with a little sip of calm Designed for the mainstream UK consumer, Tranquilo targets
the bustling professional, the active parent and everyone in between who juggles the fast pace of modern life
Ashwagandha, a plant praised in Ayurvedic medicine for over 3,000 years, forms the core of Tranquilo Renowned for its stress-reducing effects, this adaptogen works by moderating cortisol levels, the body ’ s stress hormones, thus supporting cognitive functions and mental balance “ Tranquilo is not just a drink; it’s a reminder that tranquillity is the cornerstone of efficiency in our daily lives,” says Jonas Björkhag founder of Tranquilo
Debuting at the Farmshop & Deli Trade
Show, Birmingham NEC on 29 April, Tranquilo invited attendees to experience first hand the unique qualities of this groundbreaking beverage This event marks a pivotal step in bringing Tranquilo to a broader audience emphasising the importance of stress management as a vital aspect of maintaining overall health and wellbeing
Tranquilo is more than just a drink – it s a movement towards a balanced lifestyle As we continue to navigate the pressures of modern life, Tranquilo offers a natural, accessible solution for maintaining mental equilibrium and enhancing daily performance Protect Your Peace #StayTranquilo
For more information, product samples or interviews, please contact HD Brands at hello@hdbrands.com.
Bretts Transport, a leading warehousing and distribution specialist, recently attained a BRCGS AA grade for storage and distribution following a successful audit
As one of the UK’s most experienced operators for food packaging and distribution, the coveted AA grade is a significant achievement for Bretts which last year celebrated 90 years in business This certification, recognised globally for food safety and quality, signifies Bretts compliance with the Global Food Safety Initiative standards and reflects its commitment to excellence and customer service
To meet this standard Bretts made the
decision to appoint Jo Doyle as HSEQ Manager, who helped obtain the AA grade within just three months of joining Simon Brett, Managing Director of Bretts Transport, commented: “The importance of achieving a BRCGS AA grade
cannot be overstated In line with our longstanding ethos of delivering excellence in every aspect of the business we felt obtaining the standard was important to reflect our commitment to new and existing customers, and we couldn’t thank Jo Doyle more in helping us reach this milestone ”
Jo Doyle also said: We are delighted to have achieved a AA grade Over the coming months I will set my sights on finetuning Bretts processes to deliver further improvements as well as develop its muchvalued staff ”
Beavertown a British brewery based in Tottenham is well-known across the country for its craft beers Alongside its beers, the brewery has this month partnered with the Campaign Against Living Miserably (CALM) to launch a limited edition packet of crisps with a difference: cheddar and jalapeño flavoured crisps aimed at starting conversations around mental health
In a unique campaign, the brewery has enlisted the help of artisanal crisp brand SMUG to develop the original flavour and manage the production process with their partners – crisp manufacturer Yorkshire Crisp Company, and compostable packaging expert Parkside Each pack features mental health conversation starters printed on the inside of the laminate material, designed to open up conversations around mental health The ‘Open Up’ concept was developed by PR agency Here Be Dragons
Designed by CALM, these icebreakers are devised to kick-start deeper conversations amongst friends: questions such as “ What gets you through tough times? and If you could give your younger self advice, what would it be?” This stems from research conducted by CALM that found more than half (56%) of people in the UK have pretended to be ‘okay ’ to avoid talking about
their own mental health
Adding further value to the concept, the packaging is a compostable solution sourced from Parkside Flexibles Park2Nature™ range The high-performance laminate includes high barrier compostable cellulose film layers, NatureFlex™ films, sourced from Futamura Not only does the packaging provide the barrier performance required to protect the intense flavour and satisfying crunch of the crisps, but it is also compostable in home and industrial settings
The finished packs, with printed designs on the outside and the inside, are Seedling and OK Compost accredited as compostable It is also compliant to the EU standard EN13432 for packaging recovery through biodegradation and composting The new Open Up crisps will be available at more than 260 pubs across the UK including in London, Birmingham, Manchester and Edinburgh Participating sites will also give out free packets of the crisps on Mondays Tuesdays and Wednesdays
A QUESTION WE OFTEN GET ASKED IS, HOW DID WE GET THIS FAR? SO LET’S START FROM THE BEGINNING...
In 1962, Arthur David bought a property in Hill Street, Totterdown for £3,500 and established A David – Fruit & Potato Merchant Working alone Arthur stored stock in the basement and made deliveries in an old Post Office van He was mentored by Alfie Howe, who taught him the art of selling That same year Arthur s son Phil David was born adding to the challenge
Arthur expanded quickly, buying a flatbed Austin Lorry, then a Bedford, followed by a Bedford TK He sourced produce from Baldwin Street, selling locally and in Melksham to village shops, schools and hospitals His dedication led to long days but built a strong reputation In 1967 he sold an entire lorry of sprouts
In 1969, the business moved to Cotham and a year later to Hillside Farm our current headquarters Arthur David was the first in Bristol to offer prepared vegetables, even selling chips to M&S The focus on wholesale and quality led to growth By 1972 we had 14 Bedford lorries and 20 staff members, including young Phil
In the 1980s, our team grew to over 30 people By 1982 we were serving major hospitals in the area and by 1984, numerous schools in Bristol The company thrived
By the 1990s, our team had grown to 120 people We shifted our sales model moved into a larger market unit, and received our first STS food safety accreditation Jon Evans joined as Managing Director, and we secured
the Eldridge Pope Brewery contract, marking significant growth
In 2004, we purchased a new distribution centre at Hengrove and began a relationship with PSL However 2006 was tough resulting in our first redundancies in 2007 Joining the United Consortium enabled us to serve the Hilton Hotel Group We launched our Fine Foods range led by Simon Cocking and consolidated our properties making the farm our new home
March 2009 saw a major move of all units to the farm with management supporting the transition round the clock We started buying Cheddar Valley strawberries and installed a new version of ISSAC, our monitoring system We also purchased automated scales and celebrated our first order from Boston Tea Party
Our fleet of branded HGVs was renewed, and we sponsored the Chew Valley 10k ensuring every runner received an Arthur David banana at the finish line We built new offices for the accounts team and sponsored the Bristol Good Food Awards We took clients to Rungis market in France and began
working with Rob Carter, who later became a non-executive director
In 2015, we purchased another business from Andy Moore expanding our range and services We gained BRCGS certification, ensuring top standards in safety, quality and legality
When COVID-19 hit our foodservice business plummeted To adapt, we launched a home delivery service, turning over £1m in sales We planned for nearly 200 redundancies but thankfully only had to make 50 Proactive financial management meant we didn’t use an £800k bank loan The transition back to preCOVID operations was challenging but our team s dedication was exceptional
In 2021, we had our best financial year
ever, despite the strain on the senior team Domestic tourism surged adding pressure but we maintained our AA grade BRCGS certification, paid a COVID bonus to employees, and refreshed our brand with 30 new box vans
Since then we ve had staff fun days for the family, including our 60th birthday celebrations, new products, increased headcount and a new facility is on the horizon for 2024!
In summary, it’s been one hell of a journey!
To be part of our journey, get in touch at www.arthurdavid.co.uk
Jihostroj, t he biggest Czec h manufacturer of hydraulic systems and aircraf t instr uments, sa ves 35 percent of its energy by installing EFAFLEX high-speed doors.
Where high-q uality com ponents and assemblies f or aircraf t engines are manufactured, it ’ s all about absolute precision And, at Jihostroj Aero Tec hnology and Hydraulics in Velešín in t he Czec h Republic, this accuracy begins with constant temperatures in t he production area This allows t hem to guarantee t hat t he mater ials to be processed are not subject to any tem perature f luctuations, whic h requires high energy expenditure. To keep costs at an af fordable level in times of extreme price increases for electricity and heat, the company concentrated on a concept f or sa ving energy. Par t of t he im plement ation of t his project consisted of installing eight high-speed doors from EFAFLEX at the production hall in Velešín
“all companies have to react to rapidly increasing energy costs That ’s why we decided to renovate the existing production hall The building façade was insulated and EfaflEx high- speed doors were installed at the entrances. We already had many years of positive experiences with these doors in other operations within our company, ” says Jan Kříha from Jihostroj “ The renovation has paid off: the energy savings have surpassed our expectations – our costs are now 35 percent lower and the sophisticated design of the doors provides added value ”
Components for the aviation industry are manufactured in the production hall in Velešín The production hall gained 12 centimetres of insulations, new cladding, and the roof was recovered The access points to the hall have also been transformed: they used to just have normal metal doors through which the equipment was transported, and the employees could access the hall. That changed during the renovation. alongside the newly fitted staff entrances, four insulated EfaflEx Efa- SST® high- speed doors were installed in the building Openings in the building could be reduced to what it actually required thanks to installation of the new doors Creating separate entrances for the employees now also improves occupational safety because routes for people and vehicles are separated from one another The unnecessary manual opening and closing of the door is also now a thing of the past
The high opening and closing speeds, reaching up to 2 5 m/s, play a major role in saving energy – the quicker the doors open and close, the less heat escapes from the hall Therefore having economic benefits and also a significantly longer service life in comparison with sectional doors. Their 250,000 cycles per year correspond to hundreds of openings per day
ter working
and
and it ’ s not just the energy saving that the responsible parties are satisfied with following the renovation. Restructuring of the interiors and installation of four Efa-STR®-l high-speed doors has improved working conditions for the employees, because the rapid opening and closing of the doors in the interior spaces reduces drafts and thus improves comfort in the workplace logistic processes run smoother now as well
In addition to savings, consideration was given to improving safety with the renovation along with the installation of separate staff entrances, induction loops were therefore also installed in front of the high- speed doors They are fitted in the floor in front of the doors and guarantee that the doors only open when the transport vehicle drives into or out of the hall They do not react to normal traffic in front of or behind the door and thus prevent unnecessary opening
Company information EFALEX
EfaflEx produces high- speed doors for industrial applications The company, which was founded in 1974, works for clients from industry, trade, food production, and the chemical and pharmaceutical industries, among others as the only manufacturer in the field of highspeed industrial doors, EfaflEx is listed in the world market leader index and is therefore one of the top 461 companies in Germany, austria and Switzerland The family company employs more than 1,200 people worldwide With its headquarters in Bruckberg, Bavaria, EfaflEx is firmly anchored as the largest employer in the region In addition, the company opens up international markets with 10 subsidiaries on five continents EfaflEx generates over 40% of sales abroad
EFAFLEX Press Contact : Ms Jasmin Jobst Tel.: +49 8765 82-525 E-mail: Jasmin.Jobst@efaflex.com Web: www.efaflex.com
From the very beginning
The Brand in a Box (BIAB) Company launched in 2004 to provide environmentally conscious packaging to the foodservice industry
The founders wanted to support foodservice businesses in creating sustainable restaurants and other food spaces Food packaging, especially grab & go items are historically challenging to responsibly source and use, but the BIAB team are passionate about creating planet friendly alternatives to plastic, that are responsible functional and innovative thoughtfully created without compromising on design Over the years BIAB has grown to offer bespoke design services with personal environmental guidance for each client as well as a large range of planet-conscious products, unrivalled service for sites and become a proud partner to the foodservice industry
Because there’s no planet B.
OUR PREMIUMGREEN® CULTURE IS AT THE HEART OF EVERYTHING WE DO
PremiumGreen® quality without
compromise The catering industry is a creative influential and ever-changing market, within which packaging consistently plays a big role The need for convenience dictates that grab & go packaging is here to stay but with a dedicated focus on the planet, creating environmentally responsible, PremiumGreen ® solutions for the industry is our core goal, our mission and our company ethos
Planet-conscious packaging
At BIAB we care about sustainability, functionality and style Our creative team is passionate about providing the foodservice industry with smart packaging, exceptional service and leading advice on the best environmentally focused options Our beautifully crafted stock range is used nationwide by eco-conscious caterers and our bespoke design service is making an impact across the foodservice industry making brands bolder and greener
Our products
We have off-the-shelf options to suit a
wide range of applications that are all produced to our PremiumGreen® standard Materials are from sustainable sources, all FSC certified We also create bespoke products for clients looking to enhance their brand and visual appeal Our expertise and experience helps us work together with clients to create packaging that meets their specific requirements for design, economical impact and functionality
Simple but effective labelling is important to the foodservice industry, which means it’s important to us We provide labelling options that are quick to set up easy to use and offer support over the phone at any time Our point of sale range is built to last Suitable for hot counters and cold fridges, our Matt Black range is designed with quality functionality and longevity in mind
For more information, contact The Brand in a Box Company: info@brandinabox.biz T: 01454 269067
The Tofoo Co, the UK s no 1 tofu brand, is growing its range of plant-based proteins with the launch of an exciting new foodservice seitan product in collaboration with London-based vegan restaurant chain The Temple of Seitan
Original Seitan, a chicken-flavoured seitan block served in The Temple of Seitan s award-winning restaurants, is available for hospitality customers to order in 1kg chub packs Tofoo says it will capitalise on the increasing consumer demand for natural proteins
The Tofoo Co’s MD, Dave Knibbs, says: “ The Tofoo Co’s seitan line offers diners a meatier texture than tofu and tempeh that will appeal to flexitarians and omnivores ”
Seitan is a plant-based protein made from wheat gluten and is already used as an ingredient in many plant-based SKUs in the market however it is not currently available as a standalone mainstream ingredient
Knibbs believes shifting shopper patterns will see consumers increasingly move away from ultra processed foods high in fat and salt, and into more healthy, natural foods, leading to increasing demands for product innovation within meat-free ingredients, an area already seeing significant growth from the Tofoo brand: The Tofoo Co Naked saw a 15 9% increase in YoY value, making it the category ’ s no 1 SKU, and Tofoo Co Tempeh has seen an uplift of +13 8%
Knibbs says: “ The launch of our new
seitan products represents a real opportunity in natural, meat-free ingredients Over the last few years there’s been a lack of real innovation to bring excitement to meat-free dishes, and this has led to a loss of engagement with consumers and market penetration dropping down to 28% We’re delighted to be partnering with The Temple of Seitan to bring seitan into our foodservice offer where we know there’s a real appetite for it with consumers ”
Tofoo Co Original Seitan 1kg is available to order from foodservice@tofoo.co.uk from May.
With ready-to-drink Coffee trending, Lost Sheep Coffee – the brand behind the UK’s first speciality grade airtight Nespresso Compatible Eco Pods – is launching a new range of barista quality, speciality grade ready-to-drink canned iced coffees that can be traced from farm to can
The New! Lost Sheep Coffee Iced Latte and Iced Mocha ready-to-drink cans are made using the brand’s award-winning Get To The Hopperspeciality grade coffee, a perfect blend of beans from Paranaiba in Brazil and Huila in Colombia (rated Grade 1a on the coffee industry’s standardised scale of 1 to 5) which are hand-roasted at the brand s dedicated roastery in Whitstable to create a super smooth, chocolatey caramel blend
Both drinks are made with skimmed milk and are under 85 calories a can appealing to consumer demand for lighter options
Stuart Wilson, Founder of Lost Sheep Coffee, says:
With Gen Z consumers more likely to drink ready-to-drink coffee than hot coffee the category is buzzing, yet right now in the UK there isn’t another brand using ‘farm to can ’ traceable speciality grade beans in a ready-todrink milk-based coffee format
“We want to be the first to do this, making fully traceable, speciality grade coffee more accessible to a new generation of coffee lovers
“Many other ready-to-drink coffee products on the market use instant coffee as an ingredient but ours uses speciality grade coffee beans, which are the highest grade you can get in the world
“The blend we use is ‘Get To The Hopper ’ , our award-winning coffee that combines the finest beans from Paranaiba in Brazil (grown at an altitude of 1,100 metres above sea level) with carefully sourced beans from Huila in Colombia (grown at altitudes of 1 500 to 2 000 metres )
“This level of traceability is unique in the ready-to-drink market, meaning we are perfectly positioned to turn the category on its head with a speciality grade product that is completely new, as well as being costcompetitive ” Wilson continues:
With 35% of consumers interested in ready-to-drink coffee with functional benefits functional coffee offers a strong opportunity for our brand as we innovate and expand the range, and we’ll be looking to launch products with added protein and vitamins as we head into the second half of 2024 ”
New! Lost Sheep
Iced Latte and Iced Mocha ready to drink cans are available
from www lostsheepcoffee com, Amazon, independent retailers and via distributors Lansdell Soft Drinks and Chapple & Jenkins from June 2024 with more stockists to follow RRP £2 20 for a 250ml can
The offering from Interfood Technology’s Bakery Division has been extended with a staple piece of equipment for the production of baked goods – the oven
Interfood has signed a partnership deal with world-renowned oven manufacturer Salva to represent the San-Sebastian-based familyowned company in the UK This will cover the whole range of deck, rotary and fixed rack convection ovens, along with ancillary equipment including retarder provers, mixers and blenders
The range offers options to cover the requirements of retail craft bakeries through to semi-industrial operations with electric ovens which are characterised by their low energy use, realising typical savings of £700 per year, per deck The modular ovens are custom built, with the potential to configure individual decks for different applications
Consistency of bake is a fundamental focus in the manufacture of the ovens on site at Salva s factory in the Basque region of Northern Spain The deck ovens feature ceramic heaters which hold the temperature, resulting in a loaf with a crusty finish all over The convection ovens use a heated and static air circulation system that achieves uniform baking by avoiding hot and cold spots The
controls are also designed to enable highquality baking time and time again, with the smart touch control panel developed by Salva to be user-friendly and intuitive offering useful information such as energy consumption data, warnings and alarm screens
James Fitch Interfood s Bakery Divisional Manager, comments: “the build quality was one thing that struck us when we visited Salva to discuss a potential partnership Salva have focused on building well-made robust energy efficient ovens, with a high-quality appearance, and their experience and heritage in this area allows them to have a complete understanding of the requirements of the baking process Their range offers an oven for
all product types In recent years they have focused on adding a range of ancillary equipment to support their offerings in this area to become a complete one-stop shop for bakers We are delighted to be working with Salva, their company spirit and commitment to putting customers first mirroring our own and we look forward to discussing how we can offer bespoke solutions based around one of the most important pieces of equipment in the production of quality baked goods
Salva has been manufacturing ovens since 1943 and was the first to launch a modular oven into the Spanish market It is now one of Europe s 10 largest manufacturers and is in its third generation of operation by the Llordés family Commenting on the new partnership, Frank Teixeira Export Area Manager for UK and Ireland of Salva said: We are thrilled to partner with Interfood, a company that shares our commitment to delivering top-notch solutions tailored to the needs of bakeries Our ovens built with precision and innovation are designed to elevate the baking experience, ensuring consistency and quality every time Together we look forward to empowering bakeries across the UK with our state-of-theart equipment ”
St Michel France s leading cake and biscuit brand, has launched its popular Choco Cakes range into the UK Made in France using French wheat and cage-free eggs the collection is made from tasty combinations of soft sponge, airy biscuits, chocolate mousse and smooth milk chocolate containing no palm oil or artificial preservatives
• Choco Burger: a delightful soft cake made of two slices of airy biscuits filled with chocolate mousse
• Choco Donut: a fun and light sponge cake, made in a donut shape and coated with irresistible, thick milk chocolate
• Choco Muffin: scrumptious fluffy dough, dipped in milk chocolate giving a tasty topping
• Choco Waffle: an exquisite little sponge cake with three soft squares filled with smooth chocolate
St Michel International Marketing Manager, Theo Chaineau, describes the launch “ as the first of many innovations St Michel is planning for the UK market this
year He continued: We believe the UK is a prime market for us, not simply for the St Michel range which is a market leader in France but also for the increasingly popular cakes and biscuits range under our Bonne Maman brand
Each Choco Cake pack carries six individually foil-wrapped cakes at an rrp of £2.00 per pack.
Flesh & Buns is a London-based Japanese izakaya with two restaurants in Oxford Circus and Covent Garden ‘Izakaya’ translates as stay-drink-place a perfect spot to get comfortable for a while with good food and drinks Offering authentic drinks brands that complement our food offering is key, which is why Asahi is a great partner for us It s hugely popular, both in Japan and with our customers
We sell it in both bottle and on draught and its creamy head serve is our overall bestseller
At Flesh & Buns, Asahi pairs brilliantly with our bao buns – and holds up to the strong flavours of our smoked meats like Chilli Miso Brisket At the same time it doesn t overwhelm the more delicate flavours of items like our California Maki Rolls
We knew it was a great partnership right from the beginning Asahi has sponsored our events and supported them with bar equipment They are very good at maintenance and support as well as staff
training and incentives We also have the robot-pourer at Oxford Circus, which is a big hit with the team
Looking ahead we want to continue to reach new customers, bringing Asahi lovers to our restaurants, and introducing fans of our food to Asahi’s beers
We re always looking at events and partnerships – we’d love to work on more food pairings and even customer events and special tasting menus
Christmas is a hugely popular time of year at our restaurants, and we sell more Asahi in November and December than any other time of year – so a festive collaboration would be great
Asahi are always open to great partnerships – so we ’ re sure there’ll be an opportunity for more co-marketing in the future
Robert Chittleburgh Key Account Manager for Asahi UK
Our partnership with Flesh & Buns is a great example of how our premium brands notably
Asahi, Peroni Nastro Azzurro and Cornish Orchards, can help high-end restaurants and outlets enhance the experiences they offer their customers
We understand that the key to helping our partners unlock growth is in providing quality products in a way that inspires and excites. In Flesh & Buns, we have found a partner that reflects these values. Every part of the experience, from how they ensure Asahi is sold with its creamy head serve, which they deliver consistently and flawlessly, to the robot-pourer, contributes to an excellente environment for our brands to be present in. We look forward to supporting Flesh & Buns and the wider Bone Daddies Group with even more initiatives in the months to come.
VITAL drinks is launched It is a functional drinks brand with a unique environmental guarantee, to plant one tree in Malawi for every can sold
The first product is still vitamin waters and is the only functional drink to contain 100% of vitamin groups with zero calorie, zero sugar zero artificial sweeteners and zero preservatives It is made with British spring water and boosts the immune system, reduces fatigue and improves mental wellbeing
VITAL’s values underpin its mission to take action to invest in the environment To make this a reality, VITAL has partnered with Ripple Africa a charity empowering communities in Malawi
Ripple Africa will plant one tree for every
can of VITAL sold, transforming landscapes and the communities they serve
Al Duffield, founder, said:
We aim to give consumers drinks that they have come to expect: great taste, good for their health, environmentally sustainable, whilst giving back to society No fake promises no fake environmental commitments in the future and no nasty ingredients – what you see is what you get
“ We aim to be the UK’s favourite healthy soft drinks brand and our first product contains all 13 vitamin groups your body needs to function effectively
“By partnering with Ripple Africa, we immediately put back into the environment and broader community We have committed to plant one tree in Malawi for
every can sold
“ We are taking action from the very first can sold, which demonstrates our respect for the natural world and a genuine will to be a force for social and environmental good We want VITAL to be known as a brand inspiring positive change ”
Geoff Furber founder of Ripple Africa said:
“ We are very proud of our tree-planting and forest conservation programmes, which have seen some 21 million trees planted and managed in Malawi over the last 20 years
“ VITAL’s commitment to plant one tree for every can of VITAL sold will be a tremendous boost for our tree-planting programme and communities in Malawi ”
Rohlik , a Czec h online food retailer, equips its new cold storage building with high-speed doors from EFAFLEX
Speed is required above all when fresh food should be delivered to the customer ’ s door within two hours of ordering Alongside products from local farmers and regional producers, the range also includes a wide range of supermarket items The online food retailer sets itself a goal of nationwide express deliver y wit hin 60 minutes A four th, fully automated warehouse in Chrášťany near Prague should contr ibut e to t he im plement ation of t his ambitious plan. Immediate order pic king for t he goods should result in no waiting times, whic h is why t he e-food giant opted for the installation of EFAFLEX high-speed doors at its cold storage buildings in Chrášťany.
“Our business model is based on advanced and efficient logistics with no time for stopping at the same time, we place great value on sustainable energy management. That ’ s why we need reliable doors with a long service life and high speed for our cold storage operations The manufacturer must also have a good service department which guarantees that the doors will be repaired very quickly in the event of an unexpected fault That ’ s why we decided to go with EfaflEx products,” Válá Pecka, facility Manager at Rohlik, describes the starting point
Speed t hat saves money
Rohlik has a clever goods processing system with end-to - end in-house developed software which controls every part of the company: from the online shop through to demand forecasts, optimisation of fulfilment processes, from payment systems through to customer communication in real time Rohlik ’ s logistics are first class, and the equipment in the warehouses must match that. Ten EfaflEx doors, which are designed for high loads and can do hundreds of load cycles per day, were therefore installed in the new warehouse with cold store in Chrášťany near Prague The busiest door has already handled 900,000 opening and closing cycles in two years
Multiple insulated Efa- SST®-l Premium high- speed spiral doors also separate the cold storage rooms from other parts of the warehouse. Inside the refrigeration area, there is an Efa- SRT®-l ECO roll-up door which separates the individual refrigerated food areas
Eight fast and reliable doors are also required at the warehouse in Horní Počernice, Prague Efa- SRT®-l ECO roll-up doors also create different zones in the interior here Multiple Efa- SST®-l Premium high- speed doors in an insulated design additionally seal the refrigeration areas off from other parts of the warehouse. Here too, the door speed was one of the key assessment parameters for the choice
Induction loops increase savings potential and operational
In addition to energy savings, consideration was given to improving safety with the new construction of the high-bay warehouse Induction loops were fitted in the floor in front of the high- speed doors These guarantee that the doors only open when the transport vehicle drives into or out of the hall They do not react to normal traffic in front of or behind the door and thus prevent unnecessary opening
A will to supply Central Europe: Rohlik company information
Online food retailer Rohlik has been supplying its customers in the Czech Republic since 2014 at first, it only delivered to the residents of Prague and Brno, but over the years it has developed into one of the biggest players in the Central European food market Nowadays it operates not only in the Czech Republic, but also in Hungary, austria
and Germany. This year, the company will establish itself in Romania, Italy and Spain, with Italy becoming the second-biggest market after Germany The company recently passed the milestone of 1,000 orders per day in record time in Munich Rohlik wants to reach around 30 million customers in Germany in the next three years
Company information EFALEX
EfaflEx produces high- speed doors for industrial applications The company, which was founded in 1974, works for clients from industry, trade, food production, and the chemical and pharmaceutical industries, among others as the only manufacturer in the field of highspeed industrial doors, EfaflEx is listed in the world market leader index and is therefore one of the top 461 companies in Germany, austria and Switzerland The family company employs more than 1,200 people worldwide With its headquarters in Bruckberg, Bavaria, EfaflEx is firmly anchored as the largest employer in the region. In addition, the company opens up international markets with 10 subsidiaries on five continents EfaflEx generates over 40% of sales abroad
EFAFLEX Press Contact :
Ms Jasmin Jobst Tel.: +49 8765 82-525
E-mail: Jasmin.Jobst@efaflex.com Web: www.efaflex.com
One of the oldest grape-growing regions in the world – and the largest area of grapes east of the Rocky Mountains – is the Lake Erie Concord Grape Belt, a 60-mile narrow ribbon of land spanning from North East, Pennsylvania, to Dunkirk, New York.
This fertile region is home to more than 500 grape growers with about 32,000 acres of grapes, most of which are Concord and Niagara juice grapes This is where the Welch family launched America s first commercial non-alcoholic fruit beverage industry and today is home to several dozen juice-processing plants Nestled within this rich area is Vinewood Acres Fruit Farm, which grows and harvests 650 to 700 tons of Concord and Niagara grapes each season, and provides a custom harvest operation for several neighbouring farms bringing the total harvest operation to about 1,000 to 1,200 annually To meet quality control standards from the very beginning of the harvesting process, Vinewood Acres now uses an Eriez® SuperBrute Plate Magnet to improve the removal of magnetic material from the machine-harvested grapes “ The challenge we faced was to reliably remove all metal from a three-and-a-half inch deep, 13-inch wide pile of newly harvested grapes that were being conveyed through our grape-harvesting machine at speeds of three to five miles per hour,” says Andrew Putnam, owner of Vinewood Acres “Eriez designed a
thirteen-inch square SuperBrute Rare Earth Magnet and custom mounted to the harvest machine prior to the 2020 grape harvest season The magnet was produced in August and installed in September as we were getting ready for the upcoming season ”
“ The sales and engineering personnel at Eriez came to the rescue and did a phenomenal job of listening to the requirements for the application and the problem we were tr ying to solve.”
– Andrew Putnam, Vinewood Acres Owner
Founded in 1998, Vinewood Acres employs 10 to 12 seasonal workers during the grape-harvesting season, typically from mid-September to late October The National Grape Cooperative – which includes Welch Foods – and Westfield Maid Cooperative are two of Vinewood’s largest customers Both the National Grape Cooperative and Westfield Maid Cooperative operate several juice-processing plants in the area
“ The grapes we harvest are delivered to the local processing plants on flat semi-trailers in 23-ton increments and are offloaded at the plants There they press and concentrate the grapes into 68-brix grape juice concentrate,” explains Putnam “Our season can stretch as long as eight to 10 weeks, so we need to be efficient in our harvesting methods and also make sure the grapes from the field are contaminant-free
According to Putnam, stray metal can be introduced when harvesting grapes in a vineyard Contaminant sources often include grape staples that hold the trellis to the grape posts, tools that workers have inadvertently left in the vineyard and metal parts that break loose from harvesting equipment
The most damaging effect of undetected metal in harvested grapes is when the imbedded metal flows through the grape- receiving equipment at the plant and makes its way into the extraordinarily expensive grape-pressing equipment
Putnam notes “Bottom line is the more equipment
we have in the field on the grape harvester to remove stray metal, the better the probability that stray metal never reaches the press ”
Another reason aside of product purity that factored into Vinewood’s decision to select the SuperBrute MagnetCenters on worker safety Prior to installing the Eriez magnet, the process to locate and remove stray metal relied on a worker riding on a separate harvest wagon which moved down an adjacent row with the grape harvester As the grapes were conveyed from the harvester to the moving wagon, the worker would visually check for any stray metal and attempt to remove it
Having a worker riding on the harvest wagon was a rather serious safety challenge,” Putnam recalls “Since that approach was not as effective in the consistent removal of metal from the newly harvested grapes we began shopping for a rare earth magnet for the grape harvester in the summer of 2020 ”
That search led Vinewood to Eriez “ The sales and engineering personnel at Eriez came to the rescue and did a phenomenal job of listening to the requirements for the application and the problem we were trying to solve,” Putnam says “ The custom-made SuperBrute Magnet was installed approximately six inches above the grape harvester s final conveyor belt upon which all of the harvested fruit flows Approximately 10 tons of grapes flow over this chute and under the magnet during each hour of the harvest operation Following installation of the SuperBrute Magnet, workers at Vinewood Acres noticed a substantial uptick in the amount of metal being discovered and removed during the two-month harvesting season
We were typically pulling out a one-inch deep pile of metal in a five-gallon bucket each week with the new Eriez magnet,”
Putnam explains Prior to the magnet none of our workers ever removed a grape staple from the newly harvested grapes The magnet was able to remove those small staples before they had a chance to reach the processing plant he says Based on the vast and surprising amount of metal now being captured by the Eriez SuperBrute Magnet during the past harvest season, I believe that all our requirements are being met and our expectations are being exceeded
The UK’s independent brewing sector is a “ rare manufacturing success stor y ” , according to Andy Slee, the CEO of the Society of Independent Brewers.
He wrote this in SIBA’s last report, which took the pulse of the sector during the whole of 2023, but sounded a note of caution
He said: Behind the skill and passion that goes into brewing that perfect pint, or the bonhomie in the taproom on a busy Friday night, lies a sense of worry and foreboding
The pandemic of course was a huge hit to the industry, but it also forced brewers to diversify, experiment and innovate Slee said: “But amidst this turmoil there is optimism as a result of the decisive action many brewers took during lockdown to radically overhaul their businesses to face a changing world
“It is this investment and innovation that is paying off for them now With margins being squeezed like never before it is higher-margin direct-to-consumer sales that have understandably been the key focus for SIBA members
Our report this year finds huge growth again in the number of independent breweries now selling their beer through their own webshops, taprooms, brewery shops and pubs
Overall beer volumes remain down on prepandemic levels, so pushing beer through more profitable routes to market is a shrewd move
“It is incredible to see the huge growth in this direct route to market happen in such a short space of time transforming independent brewing from a mainly production-focused industry into a vertically integrated retail sector ”
In February 2024 SIBA published updated figures looking at the number of brewery closures over the past 12 months, and it was sobering reading
The figures released by the SIBA UK Brewery Tracker show the UK total number of active brewers now stands at 1815, compared to 1828 in January 2023
The data tracks all new brewery openings and closures to give a quarterly growth or closure rate, and despite a promising Q3 where numbers rose slightly the tracker finished the year with a -2 Net closure rate in Q4, leading to an overall Net closure rate of -13 for 2023
Slee said: There is still so much that needs to be
done to protect independent breweries across the UK , with help from government on a range of issues now more important than ever if we want to turn the tide and see a growing beer industry in 2024
“ Trading has been incredibly tough for independent breweries, and whilst the government’s welcome introduction of draught relief for beer sold in pubs and taprooms last year was welcome we would like to see it extended in 2024 to a significant 20% discount ”
The knock-on effect for consumers is not just a reduction in beer choice on the bar but the loss of a valued local business – eight out of 10 consumers say a well-run independent brewery has a positive effect on its local community, and figures show SIBA’s independent brewery members employ over 10 000 people nationally As well as the overall UK figures the tracker also analyses the regional breakdown of brewery openings and closures, with some areas of the UK faring better than others Slee added: What is perhaps most worrying about the figures are the level of closures being experienced in the North of England – with the North West seeing a Net closure rate that is higher than the national figure at a huge -14 and the North East didn t fare much better, with the second highest in the UK and a -9 Net closure rate for 2023 It is in these areas where the combined effect of rising production costs hurting margins and the cost of living crisis lowering sales appear to be hitting brewery businesses the hardest, with worrying independent brewery closure rates across the North ”
The North West had by far the toughest 12 months with a significant -14 Net closure rate across 2023, with a -13 Net closure rate in Q4 alone – the highest of any region for any quarter of 2023 The North East also had a very tough year with a – 9 Net closure rate in 2023 with -5 Net closures coming in Q4
The Welsh brewing industry also struggled, with a -6 Net closure rate for 2023, a -7 Net closure rate in the fourth quarter swinging the dial into the red for the country which began Q4 with a healthy +1 overall It was a similar story for the Midlands who ended the year with a -5 Net closure rate following a -7 closure rate in Q4 which it started on +2
Since opening their flagship restaurant in Covent Garden in 2013, Flesh & Buns has become a byword for contemporar y, cool dining.
The underground eatery hidden below the streets of Seven Dials fast became the place to be for great food, amazing cocktails and Instagrammable desserts
With Flesh & Buns Oxford Circus opening five years ago, and attracting a wider clientele of visitors to London, the brand’s name and reputation grew and grew
Flesh & Buns takes modern Japanese-inspired cuisine and gives it a unique twist Food, says Flesh & Buns Hannah Brennan, is the company ’ s passion, and was born from the founders’ love of the traditional Japanese dish bao and their mission to find the very best fillings
The buns are served on build-them-yourselves platters to emphasise the interactive nature of what dining should be about
Hannah said: We re very much about the idea of dining as an interactive, shared experience Our tasting menus are carefully curated, and our private dining rooms allow customers to experience dish after delicious dish brought to them in a really exciting
setting
Flesh & Buns is built on a dual ethos in Japanese cuisine and dining izakaya and omakase
Izakaya refers to the quintessential Japanese establishment which seamlessly marries the warmth of camaraderie with the delights of a diverse menu
An izakaya is a traditional Japanese pub or tavern that is more than a mere dining establishment Rooted in Japanese history, the term ‘izakaya’ is a fusion of ‘i’ (to stay) and ‘sakaya’ (sake shop), reflecting its historical origins as places where customers could enjoy sake and stay for a meal
Over time, the izakaya has evolved into a vibrant hub more than simply a place to eat; they are communal experiences bringing people together in a celebration
of food drink and companionship
Unlike formal dining settings, izakaya exudes a relaxed and casual vibe The emphasis is on creating an environment where people can unwind, connect and enjoy the experience
At the heart of the izakaya experience lies the concept of shared plates The menu boasts a wonderful array of small, flavourful dishes meant for sharing among friends
This style of dining fosters a sense of togetherness where everyone can bond over the collective experience of savouring diverse flavours
Japanese cuisine is renowned for its precision, artistry and emphasis on fresh high-quality ingredients One dining experience that encapsulates these qualities is known as omakase
Omakase derives from the phrase omakase shimasu, which translates to I trust you chef and in the context of dining, it refers to a chef ’ s tasting menu
In an omakase experience, diners entrust the chef to curate a personalised meal, showcasing the chef ’ s creativity and expertise This culinary journey often includes a sequence of dishes featuring the freshest and most seasonal ingredients
Unlike traditional dining where patrons choose their dishes omakase allows the chef to take the reins Ardhendu Bandyopadhyay, Head Chef at Flesh & Buns, has curated omakase menus for group dining These
menus offer a feast from across the menu and simplify the ordering and bill-splitting process for large groups
Omakase and Izakaya are two concepts that Flesh & Buns have embraced to present to a cosmopolitan Western clientele At both restaurants you ll find dishes such as Japanese Fried Chicken, Salmon Teriyaki and the famous Miso Aubergine, ready to be packed into steaming bao buns
Covent Garden was the birthplace of their bountiful London Sunday brunch and now this weekly ritual is also enjoyed at Oxford Circus It’s a place to enjoy a great time, and they ’ ll keep your glass full of freeflowing wine for two hours alongside a mouthwatering menu of small plates, flesh and buns – all rounded off with something sweet
At Flesh & Buns, they delight in serving beautiful hand-prepared dishes to their guests The chefs have spent more than 10 years perfecting a menu packed with modern Japanese-inspired cuisine
Diners can choose from intricate maki and sashimi to indulgent robata grilled fresh and soft bao buns Food is their passion and the mission is to deliver something for everyone at Flesh & Buns
They don t believe in limiting a meal to one or two dishes at Flesh & Buns, that’s why they take great pains to have such a variety in their menu, encouraging a little self-indulgence where required, including the option to choose a little bit of everything from a menu!
The Flesh & Buns brand is part of the larger Bone Daddies Group, which first opened its doors in 2012 with its lively Soho ramen bar
The music is strictly rock n roll for a lively crowd showcasing the diversity and variety of the Bone Daddies family of restaurants
They say: We wanted to change people s perceptions of Japanese food from something exclusive and make it accessible
“ To us, a great bowl of ramen starts with a great broth and we take ours seriously We don t just sell ramen we make it It takes ages but we wouldn t change a thing We champion local collaborators that we know are killing the game and we pride ourselves on being a community-based ramen bar
Bone Daddies was inspired by the Japanese
rockabillies of the 1950s Born out of a post-war craving for great music, peppy dancing and a force for standing up for what you believe in They say: They weren t a quiet bunch and neither are we “ Today we keep it classic and you ’ ll only find the best rock’n’roll jams from over 20 years ago We’re as passionate about our music as we are about our food and we ve taken the time to curate a soundtrack that represents the spirit of Bone Daddies in every way
Don’t be afraid to have a boogie either ”
www.fleshandbuns.com
Coppice are market leaders in sustainable packaging solutions.
With over 52 years in packaging and product development, recognised across multiple industr y organisations, they are positioned as experts and proven providers of innovative, creative and cost-effective design solutions.
Coppice supplies the large food producers and processors, wholesalers and distributors, also supplying retailers with bespoke retail packs
Originally founded in 1972, the business has grown over the years through successive acquisitions In March 2015, they were acquired by the Euro Packaging Group supporting and accelerating growth in an increasingly cost-driven and competitive marketplace
Always innovating, Coppice’s latest pioneering product is the newly launched Gen 2 enhanced smoothwall range enabling enhanced strengthening features through unique design ensuring enhanced product performance for their customers
A further demonstration of Coppice’s continual drive to innovate is their defect detection system developed by their in-house designers using motion sensor technology to detect microscopic defects This industry ’ s leading technology improves sustainability of the production process (waste reduction efficiency gains), whilst guaranteeing defect-free product to the customer
The secret formula of Coppice’s success? Multiple
factors says Leon Elston Coppice Managing Director
He said: “Our longstanding highly skilled workforce is the foundation of Coppice’s success
“ We boast the UK’s largest press and tool bank, unrivalled production capacity and are market leaders in innovation
“ We have an emphasis on international collaboration and research, partnering our in-house product design
team with world-leading universities and collaborators
We deliver added-value solutions that are tailored to our customers’ specific needs, with a focus on combining sustainability with cost-effective, achievable proposals
The company has an enviable client base, including big names such as Complete Food Group, Greencore, Apetitio, Abpac Birdseye, Bakkavour, Brightblue, New Century Foods Alliance Disposables Alupet (EU) Bako and Bunzl
The company operates on five continents – North America, Australia, Europe, Asia, Africa – and does business with 53 countries
As Leon pointed out, the workforce is the key to their success Coppice has two purpose-built sites, a 124,00 sqft site in Blackmill, Bridgend and a 54,000 sqft site in Tonypandy Rhondda along with a US warehousing facility of some 60,000 sqft
There are 194 employees, and Leon added: “Retention and development is crucial to Coppice’s success Coppice s success is founded on its skilled workforce
“Retention, development and continual investment in our people is key to our past, current and future success
The company also employs a number of apprentices in the areas of toolmaking, electrical engineering, transport, sales, and supply chain
In 2021 the company won the Queen s Award for enterprise – International trade and now supply more than 90% of the UK’s food producers
The numbers speak for themselves, with year on year growth which is anticipated to grow by an additional 30% in 2024 There has been a rebranding programme and a new website due to be launched in May 2024
All of which points to a bright future for Coppice Leon said: Our focus is to build on what we have already achieved, our unrivalled quality and world leading customer service
We work as partner to our customers with a collaborative mindset and approach, and our awardwinning in house product design team offering collaborative tailored solution to customer requirements while pushing our market-leading sustainability pledge, beyond compliance
“Looking ahead our aim is being world-leading supplier of choice for sustainable packaging Our mission is to become a purpose-led values-driven sustainable business; by developing a regenerative mindset to adapt to a rapidly changing world though innovative business models We aim to disrupt markets and mindsets setting us apart from competitors to become the partner of choice to our customer base ”
has it all
Cleverchefs is a true British success stor y, providing meals to a wide range of locations including schools and workplaces.
And the story is only going to get more exciting, as the Bristol-based contract caterer last year received a major investment package from HSBC UK
The six-figure funding deal has meant that Cleverchefs’ plans to open 40 new catering sites across the UK were given the green light, allowing the company to provide school meals to 70 000 more pupils per week
Cleverchefs works across the spectrum of educational establishments from primary and secondary schools to independent schools and further education establishments
Nick Collins, founder of Cleverchefs, said last year:
Expanding the number of schools and colleges that we serve fresh and fun food to is fantastic for our business but more importantly it supports our aim of improving food nutrition in the education settings across the UK
A chef-led business is what makes this rapidly expanding company different we live and breathe food taking creativeness to a new level
“HSBC UK’s support has played a crucial part in the expansion process and the funding has been a central part of our mission to make food the highlight of everyone ’ s day We are looking forward to delivering creative and nutritious meals to even more children for many years to come
Ceri Thomas, Relationship Manager for Business Banking in Wales & West Midlands at HSBC UK , added:
“ We’re thrilled to be supporting such an innovative business with ambitious expansion plans This growth will allow more pupils across the South-west to enjoy healthy and balanced meals at school, and for
parents/guardians to feel the benefits too
Cleverchefs was founded by Collins in 2015, initially providing catering for weddings and events It was during the Covid pandemic that Collins expanded into the contract catering market focusing on education
It was a move that paid off, as towards the end of 2023 Cleverchefs emerged triumphant at the prestigious Wales Fast Growth 50 Awards 2023
The company won the titles of the Fastest- Growing Business-to-Business Services Firm and the Fastest Growing Cardiff Firm
Cleverchefs growth journey from £2 7m in 2019 to an impressive £11 9m in 2023, reflects their dedication to providing high-quality, nutritious catering services for the education sector, workplaces and leisure facilities
Collins said of the win: It has been wonderful to witness the company ’ s growth and the impact good food has on people’s health”
While Mark Goddard Head of UK Regions at UBS Global Wealth Management, commended the entrepreneurial spirit of businesses like Cleverchefs
He said: “Business owners and entrepreneurs are the engine of our economy and UBS has a long history advising and connecting them on each stage of their wealth journey, helping them to unlock their potential ”
Additionally, Cleverchefs emerged as the impressive 5th rank holder in the Top 50 Fastest- Growing Businesses in Wales for 2023 This remarkable accomplishment further solidifies their ambition and commitment to excellence in the catering industry
So what s the Cleverchefs secret ingredients? There
are many according to the company
Their mission statement says: “Cleverchefs are all about the food We are experts at making sure that our offer is tailored to each and every client We have a clear vision to not settle for less than perfection corners do not get cut and our passion for greatness needs to be replicated in every part of our business ”
Moreover, says the firm, their partnerships are based on trust and the commitment to provide excellent food and service consistently throughout the life of a partnership
Their origins in weddings and events gave Cleverchefs the attention to detail that they apply to every new contract in all sectors
They say: “ We are a chef-led business with a serious bunch of foodies in the team Independently run, we are nimble which makes us powerful and able to allow our teams of experts to create and feel empowered, giving them a sense of ownership We are on a mission to shake things up a bit
Food should be the highlight of your day whether that be in a school or the workplace Our food is always handmade by our teams using the very best produce
Our success depends on that food being served in a professional manner we know that good service goes hand in hand so we pay special attention to making sure that any teams we manage have our vision and understand what it takes to call yourself a Cleverchef
Cleverchefs was born out of the desire to create a partnership culture with clients and to become that
trusted expert in all areas of clients businesses that involves food or related services
They say: “ We strive to make our partnerships less transactional and more of a joint venture Of course we excel in food the clue is in the name but we also take all the other bits really seriously too So our health and safety has a dedicated team that solely focus on keeping our customers and team very safe indeed
Clear billing and invoicing from day one it is vital that you feel in control and understand what is being charged and where it is for so we have a really easy to understand financial system
We understand that every site is unique with its own set of things that need to be followed We spend time making sure our suppliers understand your exact needs when coming on to site with deliveries so there are no unnecessary problems from day one
Although the team today is huge across the group there are 620 employees it comes down to the vision of Nick Collins
He says: I founded Cleverchefs with a serious passion for creative food and impeccable service
“I have been a chef for over 22 years in some of the best restaurant s and places around giving me the vision to understand what perfection means and create offers that stand out in many sectors of the hospitality industry I have a serious eye for detail and constant drive for perfection which is what I think gives Cleverchefs that edge above other caterers
“But what makes me tick, well I live and breathe the
hospitality world I m not ashamed to say I am in love with it One of my favourite quotes is from Steve Jobs:
‘ The only way to do great work is to love what you do’
I m a real foodie and still love to cook I revel in nurturing new talent and giving people opportunities, using the skills that were passed down to me It’s all about passing it on and making a difference
As a business owner I do feel I have a huge responsibility to help make Cleverchefs as sustainable as possible I think the one word that people would say sums me up is passionate, I truly believe in what we are doing at Cleverchefs and I hope we can make a difference to people’s experience with food and service ”
The key to Cleverchefs success is applying the same level of quality to everything they do and working in the education sector does not mean skimping on the food that is offered
They say: We pride ourselves on creating a reputation of excellence to align with your academic values
“Food can enhance minds and souls with a carefully balanced menu for health and nutrition whilst also creating moments of food joy to leave lasting impressions on your students’ memories for years to come ”
The company says it works a little differently when it comes to working with schools: Nimble enough to source food like a Michelin star restaurant, you won’t see big articulated trucks turning up at our sites
We work with small producers across the UK to source our supplies which is what our independent kitchens love about us
Local butchers fishmongers and fresh vegetable suppliers work with us on producing our seasonal menus, keeping us up to date on what is being grown locally and plentiful ”
Carefully developed menus bespoke to each school focusing on nutritional value but without compromising on taste or presentation Students eat with their eyes and it has to look good There is more to Cleverchefs than just cooking
One of their rules is that all chefs leading our kitchens have to attend and pass a 40-hour nutrition course over a six-week period led by the head of nutrition
The company says this is important “ because we want to empower our chefs to have a hand in creating the bespoke food offers onsite we need them to understand every aspect of food balancing
The development chefs team creates a wide range of concepts that give young customers their vitamins and minerals whilst tasting great such as the root bakes range Sticky toffee parsnip cake is a particular favourite By roasting the parsnips to bring out the natural sweetness they have been able to considerably reduce the sugar in the cakes
They add: Eating vegetables in season is also key to capturing the full benefit of it, we also look at the way we cook our food, a lot of goodness is lost through the cooking process so we use clever techniques to protect the loss of goodness like salt-baking beetroots and potatoes or using vacuum packing sous-vide-style cooking to keep that goodness and flavour locked in all the way to the plate
Nick Collins might be the driving force behind Cleverchefs, but he acknowledges that the people who
work with him are the real powerhouses that make the company a success
Which led to the company celebrating its staff through the Cleverchefs Rockstar Awards
Collins says: At Cleverchefs we believe in recognising and celebrating the incredible talent that fuels our success We understand that a motivated and engaged team is a powerhouse of creativity and innovation With that in mind we are introducing the Rockstar Award, a dynamic programme designed to spotlight and reward our outstanding employees for their exceptional contributions
The Rockstar Award was born out of a genuine desire to acknowledge the dedication, passion and hard work of our extraordinary team members We understand that our success is a collective effort, and the Rockstar Award is our way of giving credit where it s due
The awards began earlier this year and each month will honour one exceptional employee Collins said:
This accolade is not just about performance metrics; it s about going above and beyond, embodying our values, and inspiring others to do the same ”
According to Cleverchefs, being a rockstar means showing commitment to the company s core values
Someone who meets the “ticks of approval” and continuously demonstrates to be talented, innovative, considerate and kind
A rockstar is someone who:
Operates with Responsibility: Taking ownership and accountability for their work
Embraces Hard Work: Going the extra mile, putting in
the effort and striving for excellence
Demonstrates Dedication: Committed to the success of the team and the company
Radiates Positivity: Maintains a cheerful disposition, fostering a positive work environment
Eager to Learn and Help: Displays a continuous thirst for knowledge and readily assists colleagues
Any team member from any department can nominate someone they believe exemplifies the qualities of a Cleverchef Everyone at Cleverchefs Group is eligible The nominated individuals then face a judging panel This panel evaluates each nominee based on his or her merits considering whether the nominee embodies our core values and the positive impact they ’ ve had on the team and company
Collins said: “ The judging panel carefully selects one outstanding individual each month to be crowned the Rockstar Employee What sets our initiative apart is the personalised touch we bring to the prizes
“Each monthly winner receives a unique, personalised prize tailored to their wants needs and personality We believe in recognising individuals in a way that resonates with them, ensuring that the prize is meaningful and cherished
But that s not all! As the year unfolds the monthly Rockstars will be in the running for the coveted title of Rockstar of the Year The ultimate grand prize? A welldeserved holiday abroad, celebrating the achievements and dedication that set the Rockstar of the Year apart www.cleverchefs.co.uk
Chaiiwala is on the brink of a global push to have their traditionally made Indian tea drunk all over the world which is not bad for a company that has its roots in a one-man street operation set up in 1927.
Now headquartered in Leicester, Chaiiwala is a purveyor of chai the delicious Indian tea and with a clutch of franchises across the country they have found there is a definite appetite for this wonderful beverage
Chaiiwala boss Muhummed Ibrahim says that the decision to set up the company came on the back of the fact that Indian cuisine is the UK s favourite takeaway food -- so why not introduce consumers to the quintessential Indian drink, too? On the back of that there has been an explosion in takeaway coffees over recent years, which was another trend that chai could be slotted into
But while Chaiiwala is becoming a major player in the takeaway hot drinks market this is not fast food for the sake of it It s a far cry from when Muhummed’s grandfather – also called Muhummed – began plying his trade almost a century ago “I wouldn’t even call it a company in those days That was my granddad trying to make a living moving from the villages into the capital,” he says But from those roots the current company was born with Muhummed whose background is in pharmacy – setting up the business in 2015, with the opening of their first store in Leicester
Things have moved on apace, and this year is set to be the biggest ever for Chaiiwala, thanks to some major new investment which will allow the company to access the next level of its development
“ This investment has really put us on a new growth trajectory,” said Muhummed The company has now
surpassed the 100-store milestone, across three territories – the UK , Canada and the Middle East
But that is not enough They now have unlocked 400 targeted locations in the UK alone with around 30-40 of those sites near to completion
The company has greatly expanded its management team and has set its sights on a brand-new market: conquering the United States
Chaiiwala has an aggressive expansion plan on the table, both with its own store openings and franchise opportunities
Muhummed said: We have a fantastic franchise network and we are always on the lookout for more seasoned operators to work with
“ We are looking for active partners worldwide and in
the UK and we have the investment to do this our partners have a lot of money available It allows us to focus on our ambition of becoming at least a 1,000store strong network across the world ”
The ethos behind the growth is that Indian food is considered to be the nation’s favourite takeaway, but there’s long been an idea that an Indian meal is for a big evening dinner or night out
What Chaiiwala has been aiming to do is blow away that preconception and drive home the message that Indian food and drink can be an on-the-go snack, a quick lunch or even just a drink chai, the Indian tea, or coffee brewed to the sub-continent s techniques and recipes
“In a way, we ’ re doing the ultimate fusion food,” says Muhummed Indian food but with different flavours to appeal to different people and palates
He wants people on their lunch break from work, or shopping in town and city centres, to recognise Chaiiwala as a brand where they can pop in for something quick and tasty but made to absolutely the highest quality and a completely original taste experience
Bringing chai to the UK was all about never
compromising on quality no matter what the cost to the company Muhummed says: “If you have a proper Indian chai it’s essentially 45 minutes, and we were determined to do it properly When we went to market we thought right it doesn t matter how much we have to throw away, we will keep making it properly, so essentially we ’ re brewing it up in the back of the shop ” But the gamble paid off, says Muhummed, and the drink proved so popular that they are wasting less than one percent of what they make a day
It’s an amazing feat that Muhummed’s grandfather would be amazed to see But not only is Chaiiwala going for global domination they re doing it with a conscience too
Sustainability is a big deal for the company, and through their Chaiiwala Foundation they aim to give back to tea-producing communities around the world helping to empower and champion the people who are at the heart of the massive tea industry They also practise ethical sourcing of ingredients and endeavour to support local suppliers as much as possible
www.chaiiwala.co.uk
Affinity Packaging was established as a printing company in Leyland, Lancashire, in 1901 and almost a centur y and a quarter later it is still providing print ser vices locally and nationally.
The business occupied a number of sites in Leyland and Preston over the early years until settling at the current location of Leyland Lane in 1959
The company is proud of both its heritage and traditional “red brick” exterior, and the modern production equipment ensuring the highest possible quality standards
Andrew Tranter, Sales and Marketing Drector, said no job was too big, too small or too challenging for the company
He said: We are predominantly a folding carton business, making things like standard boxes, all the way through to high end gifting packs in the wine/spirits market Honestly – we make so many weird and wonderful things you would barely believe it!
We ve historically served the local market – food manufacturers are our core customer group, but we supply into the pet food, alcohol/beverage, and tissue market
“But, with an investment some years back into large format production – this means we can get up to double the amount of cartons per sheet – we supply nationally into large companies (and many brands you would recognise) where the economies of scale mean we are much more competitive across their entire packaging portfolio ”
Flexibility and innovation is key to the company ’s success, said Andrew He added: “ We’re really unique in the UK in that we have both large and small format printing (Size 6, B1, B2 and B3) as well as digital
printing
This means that we can flex between what machines we use depending on the carton and volume so we can be as efficient as possible “ This also makes us one of the best partners for innovation as we can ramp up new product development, all the way from product conception and packaging design, and then all the way through from small-scale to full bulk production under one roof ”
One such innovation is the company s latest project Delipac It’s got an aqueous coating meaning it is an alternative material to plastic lined board It’s a great material for using in paper cups, trays and punnets and is a really viable option for customers looking to move away from plastic
The company has two main sites – Leyland, which is their biggest site and produces all of their offset litho
cartons Plus they have their sister site/company Printstore in Kingston-Upon-Thames who specialise in digital printing and more niche products, such as laminating and foiling
Andrew said: We ve around 80 people – the vast majority local to our sites Investing in our people is absolutely key – we have incredibly high quality standards, and our BRC accreditation, that we absolutely will not compromise on Besides we recognise that the skilled staff we have are not easy to replace so we want them to be proud of where they work ”
The company predominantly works in the UK but many of their customers do export across the world, including one that provided a cheese advent calendar to the US, proving Andrew s assertion that there s no challenge Affinity won t tackle
Changes and challenges to the market in recent years have been met with aplomb by the company Andrew said: The corrugate and paperboard market has been absolutely bonkers for the last few years –fuelled by Covid and global supply issues We were really fortunate to keep our customers in good supply during a turbulent couple of years thanks to our size
and flexibility
“ We had investors come on board in April last year who have an incredible vision for Affinity Packaging They re investing close to £1m in the Leyland site –including new forming kit – that keeps us as efficient as possible for manufacturing
Also we have machinery partnerships with carton packing manufacturers What this means is we can actually supply in carton packing machines and tie the cost of it into the material price, meaning there is no upfront capex for equipment
All of which bodes well for the future Andrew said: “ We’re on a growth trajectory and we will continue to invest and innovate, especially in forming of trays and pots for plastic replacement We have a great sized factory and our machine list is absolutely perfect for what we need We have the capacity to grow, and quite easily double, with the kit we have, so we are keen to work with new customers
We have such a good offer for UK manufacturers that I can see us growing our share in the market for plastic replacement (trays/formed cartons etc) I fully expect our capabilities will increase – I know for a fact they will as we have put pen to paper for new machines – we ’ ll be updating our website in the next few weeks and months to keep everyone up to date with what they are
We re in a good place, and have kept our local customers We’ve also managed to attract larger customers who came to us because they found during the pandemic (and associated supply issues) we were able to be more flexible than larger converters but actually still able to be just as competitive commercially because of our large format machinery ”
Eighteen months ago Cavan Baker y moved into a new, purposebuilt premises in Walton-on-Thames… and that has kick-started a major period of growth and expansion for the company.
Nicky Taylor, Managing Director of the company which was founded in 1929 said that the business had grown massively since they took on their former premises in 2013
Then the company had four shops and around 20 wholesale accounts By the time they were nearing the end of their 10-year lease, things looked a little different
Nicky said: “ We had grown to 12 shops, significantly increased our wholesale business and tripled our overall output We were bursting at the seams; so moving to a bigger premises was essential not only to accommodate our increased production, but to allow the business to continue to expand
“ We moved from a fairly dilapidated 1930s industrial unit to a custom-built food manufacturing environment with climate control, modern extraction systems, etc
Our bakers and office team have vastly improved changing rooms and rest facilities, and a workplace they can really take pride in We have an hygienic, efficient, organised bakery we can invite potential wholesale customers to so they can see for themselves the setting in which our products are created
“Although the move itself was extremely stressful (like all moves), we managed to do so without any business
interruption The rewards are evident every day and we have no regrets whatsoever
The driving force was to enable Cavan to improve their business, which they ’ ve certainly done Nicky said:
Since moving into the new factory 18 months ago we have opened two new shops and taken on some important new wholesale business
“ We have 3-4 more shop openings in the immediate pipeline – a number we could not have serviced out of our former factory We are looking to grow organically outwards from our current geographic area ”
Artisan baking has become something of a trend, but
Cavan has been occupying that space for decades
Nicky said: “ We are in an interesting space where artisan baking and bakeries are uber-trendy and Instagrammable, but underneath the hype the reality is tough: hard graft recruitment shortages and squeezed margins However, we have survived world wars and pandemics so we believe we have the resilience to ride out these current difficulties
Recruitment continues to be a major challenge and the landscape has changed so much in this respect More candidates than ever are looking for part-time work, so engaging a cohort of full-time workers to man the bakery or operate the shops is almost impossible
“ We have had to flex our approach to staffing both areas of the business, tailoring working patterns to meet their availability It is very hard to juggle, but it s a case of adapt or die : the world moves on and we need to move with it! The biggest recruitment challenge is a distinct shortage of skilled bakers, so we are exploring new ways of finding those skilled workers
Cavan’s much-loved brand has helped the company maintain its place in what has become a competitive market Nicky said: We have been fortunate enough to be given lots of exposure in digital and press media thanks to our business banking partner, Lloyds Our bakers, factory and shops have featured in several nationwide advertising campaigns
This brought us to the attention of a much wider audience; however, the audience that really matters to us is the communities around our shops, and there we find word-of-mouth and personal recommendation is still the most effective tool in terms of increasing brand awareness ”
And the future looks increasingly bright Cavan plans to grow to 40 outlets over the next three to four years
Nicky added: “Our aspiration is for Cavan Bakery to be the artisan bakery of choice: truly independent truly local truly fresh Five years from now – in 2029 – we will be celebrating our centenary, 100 years and three generations of baking That is a milestone worth celebrating!
www.thecavanbakery.co.uk
