www.thecafelife.co.uk
Tasting the lifestyle of the café sector
No.96 I February 2020
TAPPING THE NITRO TREND Nitro is the brand-new nitrogen-infused cold brew by Andronicas Coffee. Served in 225ml cans with zero calories and no preservatives, it’s the ideal beverage for the health-conscious consumer. And, with lower acidity than regular coffee — a result of the cold brew process — it’s a high-quality, ready-made mixer for espresso martinis (recently named the 6th best-selling cocktail in the world). Just add to vodka and Kahlúa.
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Welcome! This month sees the Ice Cream and Artisan Food Show taking place in Harrogate, with the London Coffee Festival – celebrating 10 years - soon to follow in early April. Our food-focused features confirm just how important a café or coffee shop’s food offering has become these days - not least when it comes to the demand for vegan and vegetarian options.
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Clare Benfield - Editor
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Fracino further fuels team’s expertise to meet growing demand. Consumers continued to go out to eat and drink over festive period. New café for London’s Monmouth Street.
8 Julius Meinl supports Colombian coffee farmers.
24 Year-round appeal – ice cream.
ARTICLES
50 Technology transforms the appeal of hospitality as a career.
46 Association update from director, Jim Winship.
30 Jefferson’s glorious ice cream shop.
PREVIEW
52 Multiple accolades for the Real Food Café.
14 Here to stay – vegan and vegetarian options.
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48 7 barista secrets to up your coffee game in 2020.
54 Miffed about mice?
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Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk Production Jayson Berry, Tel: 01291 636339, E-mail: jayson@jandmgroup.co.uk Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: kevin@jandmgroup.co.uk Editorial Address Café Life, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB www.thecafelife.co.uk Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2020 J&M Group Ltd
Featured at The London Coffee Festival April 2nd - 5th. Visit us at booth #G16/G17 & grab a fresh cup of coffee! www.thebaristacup.com
THECAFELIFE.CO.UK | FEBRUARY 2020 | CAFÉ LIFE 3
NEWS
Fracino further fuels team’s expertise to meet growing demand
Carpigiani expands sales team
Carpigiani UK has announced the appointment of Sean Barnett as business development manager. With an excellent track record in developing strong business relationships and extensive experience within the HoReCa sectors, Sean joins Carpigiani from Nespresso Professional where he focused exclusively on hotels, fine dining and premium casual restaurants as well as managing several national accounts. “Building excellent working relationships is key to our business,” said Scott Duncan, Carpigiani UK sales director. “We are well known in the industry for putting our customers first and ensuring we deliver everything that they need. Appointing Sean as business development manager for the South East and South London is going to be a great boost for our existing customers and for our business overall.” “My key focus will be to concentrate on our Restaurant Range and capitalise on the successful relationships I have built within the restaurant and hotel industry over the last three years,” said Sean Barnett. “Working with existing and new customers, I am really excited to grow our presence within these markets and generate new and exciting opportunities in premium soft serve ice cream and gelato.”
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Birmingham-based espresso coffee machine manufacturer Fracino has further fuelled its team’s expertise with four new appointments across its manufacturing and sales departments. The business, which took on ten new roles across 2019, ended the year on a high following a raft of achievements which include unveiling the Romano ICE among its class-leading new models. Renowned regionally, nationally and internationally for its growing portfolio of British-made products, Fracino has also secured UL certification to sell its dual fuel model range to the US and Canada - key growth markets in the manufacturer’s strategic plan. Success in international trade has resulted in exports making up over 30% of total turnover - and forecast to increase towards 50% during 2020. Peter Atmore, Fracino’s head of global sales, said: “What makes our operation so special is that nearly 90% of all components in our British-made espresso machines are made in-house, allowing us to have rigorous control over quality, product development and the manufacturing process. This has been instrumental in enabling us to meet different countries’ compliance requirements. “Having a skilled and committed team is key to our sustained success and we warmly
welcome our latest recruits on board.” Exporting to over 70 countries, Fracino’s 40-strong network includes long-standing distributors from countries including Australia, Poland, Dubai, New Zealand and Chile. New partnerships have been forged with distributors from Thailand, Hong Kong, Indonesia, Singapore and South Africa. Additional highlights in 2019 include Fracino being voted the nation’s leading supplier of beverage equipment by independent coffee shop owners for the second consecutive year and further expanding its 50,000 sq ft production facility. The only UK manufacturer commissioned by Subway to produce bespoke machines for its franchisees, Fracino supplies independents and global brands including PizzaExpress, Living Ventures Restaurant Group and AMT Coffee.
Crussh CEO steps down After almost four years at the helm, Crussh CEO, Shane Kavanagh, is leaving to take on a new challenge. During his four-year period, Shane Kavanagh has led Crussh from a 28-store London high street business to an estate of 35, including the brand’s first sites outside London, in Birmingham and Bristol, having forged landmark franchise partnerships with SSP and Sodexo, and initiated an exclusive retail range with Sainsbury’s, and introduced workplace catering in WeWork across London. “Under Shane’s leadership Crussh has successfully evolved a strategy of franchise, concession and product supply which is now delivering significant results. In tandem with this, Shane has navigated the core business through the most turbulent times ever faced by London’s food-to-go marketplace,” said
Crussh executive chairman Jonathan Hart. “With the prospect of rapid growth for our product supply business, we now have a fantastic opportunity to develop Crussh as a national and international FMCG brand alongside our company-owned, franchise and concession stores. Crussh has the potential to significantly build on its leadership in the healthy food-to-go sector and we are looking forward to finding someone with the skills and experience to take Crussh onto this next exciting phase of our development. “We have an outstanding team at Crussh and I would like to thank Shane for creating a great future for Crussh and for leading the business with such passion and energy. He leaves with our best wishes.” Shane Kavanagh leaves his role at the end of February, retaining an advisory position whilst a new CEO is recruited.
NEWS
Consumers continued to go out to eat and drink over festive period Britain may have fallen out of love with shopping on the high street over the festive period, but consumers continued to go out to eat and drink over Christmas and the New Year, latest industry figures show. Pub, bar and restaurant groups saw collective like-for-like sales grow by 2.5% over the six weeks of the festive season, compared to the same period in 2018, with food and drink spend both increasing, according to the Coffer Peach Business Tracker, the sector’s established benchmark. “It has been a challenging year for the eating and drinking-out market, so these figures will be a welcome boost for operators. Christmas and New Year is a vital time for the industry, so to see positive growth is good news,” said Karl Chessell, director of CGA, the business insight consultancy that produces the Tracker, in partnership with the Coffer Group and RSM. “These results underline the fact that the public still wants to go out to enjoy themselves over the holiday period, but also emphasise how important this time of year is to the health of the market, and that operators have to keep creating good reasons for people to go out.”
Trading was positive across all parts of the market. Restaurant chains saw a 2.3% uplift in like-for-likes, with managed pub and bar groups up 2.7% on 2018. Drink-led pubs out-did their food-led counterparts, but food sales also did well. Across the managed pub sector, drink sales were up 2.4%, with food up 2.2%. “For the first time, the Coffer Peach Tracker has been able to pull out separate figures for bar companies in the Tracker cohort, providing a more detailed analysis of the trading landscape. While the whole market performed well, the star performers were bar businesses, which saw a collective 3.9% uplift in like-for-like sales,” added Karl Chessell. Paul Newman, head of leisure and hospitality at RSM said: “Operators will be celebrating a festive gift that ended a challenging year on a welcome high. Like-forlikes improved for both restaurants and wetled businesses despite strong performance in the same period last year on top of the heavy rain and the political uncertainty affecting much of December. With consumer confidence finally improving, brands will look to carry this sales momentum into the
New Year by capitalising on the trends for veganuary and alcohol alternative drinks without resorting to heavy discounting.” “There is a post-election sense of optimism, and food and drink consumers have driven the first wave of this during the pre-Christmas period,” added Mark Sheehan, managing director at Coffer Corporate Leisure. “This year, we are starting to see cautious confidence in the market although expect that any uplift in trade and consumer confidence will be steady rather than spectacular. We expect market activity in 2020 to see an increase on 2019 levels.” Total sales over six week festive period, which include the effect of new openings since this time last year, were ahead 5.4% compared to same period in 2018. The Coffer Peach Tracker industry sales monitor for the UK pub, bar and restaurant sector collects and analyses performance data from 57 operating groups, with a combined turnover of over £11bn, and is the established industry benchmark (participating companies receive a fuller detailed breakdown of monthly trading by contacting Andrew Dean, Andrew.Dean@cga. co.uk).
Kent Coffee Festival launch The University of Kent will be hosting its very first Kent Coffee Festival this summer to showcase the eclectic mix of café culture from specialist coffee roasters within the county and beyond. Taking place from Friday, June 26, to Saturday, June 27 2020, within the university’s magnificent Gulbenkian building, which has played host to many local events, the festival will celebrate the booming coffee market and highlight the wonderful local talent as well as leading national brands. Features will include Latte Art Zone (where baristas from speciality roasters will demonstrate latest techniques), Coffee Roast Zone (coffee roasters will be brewing up a storm with their standout blends), Talks (learn more from a jam-packed schedule of talks about the latest coffee trends involving coffee shop owners and leading experts), Exhibitor Demo Zone (see first hand the array of concepts and
accoutrements) and an Artisan Food Village (food for thought and the perfect opportunity to see, taste and enjoy artisan food perfectly paired with coffee). On day one, the festival will offer trade buyers, hospitality professionals and manufacturers the opportunity to sample ground-breaking products, see inspiring brand launches, and participate in a wide-ranging programme of talks and live demonstrations covering the latest trends. Topics for discussion will include sustainability within the coffee industry, staff retention, building customer loyalty, increasing footfall, to name a few. The festival is the brainchild of local businessman Luke Underdown and is organised by event management company McCullough Moore, which specialises in the foodservice sector and events such as the Craft Guild of Chefs’ Universal Cookery & Food Festival.
Luke Underdown and his wife, Alice, set up their own speciality coffee roastery just outside Canterbury, called Garage Coffee in 2015. Since then the business has flourished and now comprises a flagship shop and training room in the heart of Canterbury. Luke Underdown commented: “We are incredibly excited to be launching this event for the coffee sector in Kent. We are so fortunate to have so many great food and drink businesses in the county, and it’s time to celebrate everything the world of coffee has to offer in our corner of the country!” To register for a complimentary trade pass, visit www.kentcoffeefestival.co.uk
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NEWS
Speciality coffee collaboration for Storm The world of speciality coffee and barista competitions is to see a new collaboration between the Storm coffee machine and the SCA (Speciality Coffee Association) in Germany. Storm will be present at the Deutsche Cuptasting Meisterschaften (9 February to 11 February 2020 in Bremen), and will be the official coffee machine of the Deutsche Barista & Deutsche Latte Art Meisterschaften competitions from 28 February to 1 March 2020 in Hamburg, and the Deutscher Brewers Cup & Coffee in Good Spirits Meisterschaften from 26 March to 28 March 2020 in Unterhaching. The sponsorship agreement will see the use of Storm Standard for all the national finals, with the competing baristas benefitting from a wealth of know-how developed over the years thanks to collaborations with champions of the highest calibre such as Arnon Thitiprasert and Michalis Dimitrakopoulos. Contenders will be able to work on a reliable machine capable of bringing the organoleptic characteristics of the coffee to the fore. “We are particularly proud that SCA Germany has chosen to rely on Storm technology to guarantee the highest technical standards for these three competitions,” said Federico Gallia, CEO of Storm Barista Attitude. “Since its launch at Host 2017, Storm has always engaged in promoting the professionalism of baristas and supports these competitions to the full, aiming to spread the culture of specialty coffee and to recognise technical excellence and know-how throughout the world. Moreover, the German market has shown a particular interested in the potential of Storm and we are pleased to be able to promote our brand further through these types of events.” Further updates and full details of the world of Storm and its collaboration with the SCA are available at www. stormbaristaattitude.com.
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New café for London’s Monmouth Street Launched in January, Apple Butter Café is a heart-warming concept neatly tucked away on Monmouth Street providing an oasis of calm away from the circus of Seven Dials. Bringing a touch of ‘flattery and smooth talk’ to the area, say its founders, Apple Butter Café offers a warm welcome for all with its all-day dining menu, cosy yet sophisticated surroundings in amongst an iconic and highly Instagrammable apple tree, planted centre stage for all to see and enjoy. Open Monday to Sunday, 8am until 9pm, the 65-cover hot spot with a cosy front terrace serves a wide range of speciality coffee alongside gourmet sandwiches and salads, indulgent Middle-Eastern inspired desserts and daily freshly-baked cakes and pastries piled high. Goat Labneh Salad (complete with Mesclun, baby spinach, caramelised
walnuts, goji berries, balsamic dressing), Chicken Yakitori (served with honey mustard mayo, baby rocket, pickles and soya sesame oil), signature Lotus Flower dessert (filled with chocolate ganache, chocolate chips, topped with ice cream and caramel sauce and Cold Brew coffee brewed in room temperature, for 8-12 hours for the best tasting coffee) all feature on the menu. With quality and taste at its core, Apple Butter Café also offers a full gluten and diary free range to suit all tastes. The concept has been created by successful Middle Eastern-born business operators and brothers Saleh and Mohammad Alayan alongside Faycal Abdel Khalek, each delivering something special and unique to its ultimate creation. Collectively bringing years of experience, passion and success with all things hospitality, the trio chose the heart of London to launch their debut east meets west fusion café concept.
IBC flying the flag for the UK in Netherlands trade mission Italian Beverage Company (IBC) joined a delegation of food and drink producers from Norfolk & Suffolk Unlimited’s inward investment and growth team on a trade mission to Horecava, one of the largest trade shows of its kind in Europe. The event, which is attended by over 65,000 foodservice and hospitality professionals, took place in Amsterdam from 13 to 16 January when IBC joined forces with fourteen other companies from the region, all looking to expand business opportunities into the Netherlands and beyond. “This has been a great opportunity to showcase our expertise in the soft drinks category to an international market, particularly as the Netherlands is an area where we are not currently represented,” said Kate Ailey, marketing manager, IBC. “We have enjoyed flying the flag for the UK and are extremely pleased with the feedback from visitors at what was an extremely well supported trade exhibition. A big thank you to Norfolk and Suffolk Unlimited for organising the event.”
Norfolk & Suffolk Unlimited, the region’s new business brand, is promoting the area as a place rich with investment opportunities. It is also positioning it at the centre of clean energy in the UK and world-leading clusters in the ICT, tech and digital alongside agri-food.
NEWS
Julius Meinl supports Colombian coffee farmers Julius Meinl has launched an initiative to support Colombian coffee farmers, with a commitment to upskill the coffee farmers and help them achieve UTZ certification - the largest programme for sustainable farming of coffee in the world. The Austrian premium coffee business, currently marketed in over 70 countries, hopes the Colombian Heritage initiative will increase production efficiency and quality, as well as improve farmers’ businesses, increasing their income and reducing vulnerability against market changes. In the long term, Julius Meinl hopes to encourage young Colombians to remain in the business and ensure the passing of coffee knowledge and experience from generation to generation. Partnering with 50 farms in the Tolima region, the wide-reaching measures will include installation of 25 coffee dryers (with them farmers can increase the quality of end product and market it at higher prices) and UTZ certification for all farms in the first year, renewal in the following years, as well as agronomist assistance (training, monitoring and evaluation) and a school support programme to benefit the local community. Two premium Julius Meinl’s blends Poesia and Supreme UTZ were assigned to
represent the Colombian Heritage project via having seal on all packs. Both blends contains coffee from Colombia, being a unique celebration of tradition, heritage and excellent taste. Jeanette Meinl, head of green coffee purchasing at Julius Meinl Group, said: “The heart of our business is our coffee and therefore coffee farmers – as a premium HoReCa focused company, it goes without saying that quality is
essential. This initiative will further elevate the quality output Julius Meinl is renowned for, but moreover, the Colombian Heritage project is a commitment from Julius Meinl to the region of Tolima, to further upskill farmers and provide them with a springboard to greater economic security.” Julius Meinl’s premium blends Poesia and Supreme UTZ are available for HoReCa customers.
HRC to host Coffee in Good Spirits Championships Hotel, Restaurant & Catering (HRC) has announced that for the first time they are partnering with the Speciality Coffee Association (the SCA UK), and that the association will bring with it the UK Coffee in Good Spirits Championship (UKCiGS) and UK Brewers Cup Championship (UKBrCC) to HRC from 3-5 March 2020. New and exclusive for HRC, this promises to be a ‘must see’ for all visitors to the show. The SCA UK represents the UK based members of the Speciality Coffee Association. Their primary
aim is to organise and run the UK National Coffee Championships, which lead into the World Championships, and to host events, which inform, educate and bring together the ever-growing UK coffee community. The overriding goal of SCA UK is to spread the knowledge of great coffee as the enjoyment of good coffee grows year on year. In 2018 in the UK, we consumed 95 million cups of coffee a day, a huge 25 million cup increase from the 70 million consumed in 2018. The association is run by volunteers; an elected
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committee and a non-elected sub-committee. The Coffee in Good Spirits Championships, taking place on 3rd March at HRC, is designed to encourage interest and entry to the competition from a host of aspiring bar tenders, mixologists and baristas. Entrants are asked to prepare their own hot or cold coffee cocktails to be presented to the judges. The highest scoring six competitors go through to the final round. Next up, is to prepare the perfect Irish Coffee, plus one hot or cold coffee cocktail. This
is the only competition where contestants can use alcohol. Contestants are judged on their technical skills, the aesthetic appeal of the drink and of course the taste! The Brewers Cup Final will take place on 4 March 2020 at HRC. This is a compulsory round and highlights the ever-growing craft of skilled manual filter coffee brewing. This really highlights those individuals who are superskilled in this area. Entrants must prepare three coffees for the judges and each coffee must have consistency in great taste and quality.
Taste NEW products at the London Coffee Festival
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NEWS
SHORTS UK FOOD SHOW TO RETURN THIS MARCH The event (30 March to 1 April 2020, NEC, Birmingham) unites five co-located shows under one roof, covering the complete supply chain in three comprehensive days of insight, innovation and inspiration. Food & Drink Expo will join Foodex, the Ingredients Show, National Convenience Show and Farm Shop & Deli Show to create an unmissable proposition for progressive food and drink professionals across the industry. VANILLA IS THE BEST-SELLING The Ice Cream and Artisan Food Show 2020 asked UK ice cream parlours what their best-selling flavours were with vanilla coming out top at 84%, Mint Chocolate Chip second with 20%, and chocolate third at 18%. QIKSERVE ACQUIRE PREODAY QikServe, a leading enterprise platform for customer self-service in the hospitality industry, has acquired Preoday, a branded mobile application and online ordering technology provider. The merger will see the businesses collaborate to build the hospitality management platform of the future - bringing together loyalty, delivery, payment and EPoS integrations, to provide operators and partners with the technology to power multi-channel, seamless experiences for customers. BEER HAWK FRESH TO DISTRIBUTE FIX8 KOMBUCHA Beer Hawk FRESH is expanding its range of premium drinks with the addition of the Fix8 Kombucha range to its chilled supply chain. The distribution partnership between Beer Hawk FRESH and Fix8 means that operators can now order freshly-fermented kombucha from a refrigerated warehouse to be delivered in top quality, chilled condition, in both bottle and keg. Like the full range of drinks available from Beer Hawk FRESH, the threeflavour Fix8 range will be available same-day to London customers, and for next-day delivery across the UK.
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200 Degrees Coffee launches mobile app to reward loyal customers Speciality coffee roaster 200 Degrees has officially launched its mobile app, allowing customers the opportunity to collect loyalty points, receive exclusive offers and find their nearest 200 Degrees coffee shop. The app is now free to download on both IOS and Android devices and earned points and exclusive offers can be used in all 11 of 200 Degrees’ ‘distinctively independent’ coffee shops across the UK. When downloading, users will receive 100 free points (worth £1.00) and the loyalty feature allows customers to earn 5% on purchases in the shops. To spend their points customers will need to accumulate a minimum of 200 points, which is equivalent to £2.00. They can then use the points in multiples of £2.00 to save money when purchasing food and drink in any 200 Degrees shop. Points can be earned on any product that is sold in the coffee shops, including coffee and other hot beverages, hot and cold food and sweet treats. The app also has a GPS function which allows customers to see both a list and map view of all coffee shops, so they can easily locate their nearest 200 Degrees shop. 200 Degrees currently run a stamp card loyalty scheme, which will continue
as normal once the new digital loyalty app is launched. Tom Vincent, co-founder at 200 Degrees, said: “Customer loyalty cards have always been the best way for us to give something back and they’ve proved extremely popular. But if you’re like me, you’ll have a stack of cards somewhere and never one in your wallet when you need it. “The app has been designed to be very simple to use, to earn discounts each time you buy something and those that want to add the scan feature can do so and pay very easily. This technology has enabled us to reward our customers with anything they purchase in store, which allows people to embrace other products such as our fresh food. “It will also share all of our exclusive offers, coffee tasting events and new shop openings as they happen.” Each user will be able to create a custom profile on the app, and through push notifications, they will be able to directly receive exclusive offers and keep up to date with the latest news from 200 Degrees. 200 Degrees, which was set up by Tom and his business partner Rob Darby in 2012, has distinctive coffee shops in Nottingham, Birmingham, Leeds, Sheffield, Leicester, Cardiff, Lincoln and Liverpool, as well as its roast house in Nottingham.
NEWS
Cafe Life Advert FINALHIGHRES.pdf
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Frugalpac includes First Mile RecycleBox Frugalpac has partnered with First Mile to offer customers an inclusive recycling service for its innovative Frugal Cup. Customers joining the ‘coffee cup revolution’ can ensure sustainability through First Mile’s recycling post-back service, RecycleBox. Customers ordering any two cases of Frugal Cups will automatically be offered the service, where they can put their used cups in the box in which they were delivered, to be collected by First Mile’s RecycleBox courier network and correctly recycled. Whereas conventional paper coffee cups are usually made from plastic-coated virgin paperboard which is tricky to recycle, Frugal Cup claims to be the world’s only recyclable paper cup made from recycled paper (the cups consist of 96% recycled paperboard with a 4% food-grade polythene liner and, with no waterproofing chemicals, the liner separates easily in the standard recycling process). Developed by leading recycling company, First Mile, RecycleBox (recyclebox.co.uk) is an easy courier service offered to both businesses and consumers. The box can be filled with hard-to-recycle items or items that that are not traditionally recycled through household or commercial waste services. First Mile founder and CEO, Bruce Bratley,
commented: “It’s great to be working with Frugalpac, providing a credible recycling solution for its Frugal Cup customers. Frugalpac’s commitment to strong environmental performance is clear to see, and by using RecycleBox, its Frugal Cups will live to see another day when transformed into future paper products.” Frugalpac’s sales manager, George Rumble, added: “We’re extremely proud to enter the new decade partnering with First Mile. Its innovative post-back service, RecycleBox, offers our growing number of UK-wide customers the perfect solution, ensuring their Frugal Cups are collected and recycled. Each Frugal Cup already contains 96% recycled content, the only one of its kind to stimulate demand for paper recycling. Partnering with First Mile to recycle Frugal Cups again and again, enables our customers to play their part in a circular economy.”
The Gulbenkian, University of Kent 26th & 27th June 2020
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Café goes from strength to strength Cast you mind back to the London Coffee Festival last year and you might remember Cris Rogers, the rector from All Hallows, Bow, London, who was lucky enough to win a custom La Cimbali M26 traditional machine in the company’s Instagram competition. Over the last 12 months, All Hallows has been engaged in a £450k fund raising project in order to convert a disused part of the church into a vibrant community hub, with the focal point being the Ahaba café. The venture included new mobile catering facilities, hence the need for a new coffee machine! “The café is run as a social enterprise and does an excellent job in the local community, providing a safe haven for vulnerable people and welcoming staff from all walks of life including ex-offenders and recovering addicts,” said Oliver Watt, national account manager, La Cimbali. “The Cimbali M26 is as cute as it is cool,” said Elaine Nelson, Ahaba café manager. “This machine packs a punch with its capacity to make a great espresso but its compact size means it’s easy to transport for outside events.
“The ability to get this machine heated up very quickly really gives us flexibility with when we use it. If I happen to be working at the church on something else and I really want a flat white, I just turn the machine on and I’m in espresso heaven in no time! But, of course, one of the best things about this little beauty is her fiery red colour! She definitely makes a statement wherever we take her.” “Knowing what excellent work Chris and the team do, I really can’t think of a more deserving prize winner,” added Oliver Watt. “It’s heart-warming to be part of such a valuable community scheme which benefits so many people and we wish All Hallows every success with the project.”
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latte art zone artisan food village talks & workshops roasters village espresso martini bar exhibition local artist stage free entry for trade visitors! get your tickets online at
interested in exhibiting? call Jac on (01293) 854401 or
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NEWS
New detox Crem develops fully customisable espresso machines tea range Available now to buy online and in store, the Scottish independent whole leaf tea company based in Edinburgh that was founded by leaf tea expert Erica Moore who has been ethically sourcing and blending teas since 2008, has launched a range of detox teas. Eteaket’s Detox Collection features Blueberry Rooibos, Perfect Peppermint, Lemon & Ginger, Cranberry Apple Riot, Decaffeinated Breakfast Blend, Gyokuro and White Peony. “With this collection we will all be encouraged to, among other things, slow down to enjoy an #eteaketmoment, increase our water intake through tea and boost our mineral intake,” says Erica Moore, who travels the world visiting tea gardens to source and provide the highest quality, award-winning whole leaf tea. “Our Blueberry Rooibos, for example, is said to be high in essential iron, calcium and magnesium.” All of Eteaket’s tea (www.eteaket. co.uk), retail packaging, including their tea bags are completely plastic free.
Catering equipment manufacturer, Welbilt, says that it is delighted to introduce a new concept line of espresso machines to its Crem portfolio in the form of the EX3 - a stylish and fully customisable professional group machine that can be specified to cope with carrying demands, say the company. Having been thoroughly and carefully designed from a 360-project approach, this revolutionary new range truly puts the specific needs of the operator at its forefront, both from a technical and design point of view. In fact, this new concept is so focused on the operator, that customers can configure their individual EX3 model, both internally and externally, as Anders Bäckström, field marketing manager for Crem UK & Ireland. “Without a doubt, the stand-out USP of the Crem EX3 is its customisation capabilities: from selecting the colour, finish and type of barista lights, right through to the various customisable technical aspects of this model such as electronics and number of boilers and groups. This revolutionary new range is the definition of an espresso machine that is designed
for each individual outlet,” said Anders Bäckström. Whilst ergonomics and user experience have been key to the development of the EX3, this has certainly not been at the expense of the quality of the espresso, claim Welbilt. Featuring pioneering Crem TechTM technology for superior in cup quality, the EX3 delivers espresso that a barista can be proud of and comes with a cool touch wand for added safety, they point out. Complete with robust hydraulics and a PID controlled temperature, this highly optimised and stylised espresso machine is the perfect addition to any commercial venue with a requirement for superior coffee, feel Welbilt. For your chance to see the Crem EX3 live in action for the very first time in the UK, then head to Welbilt’s HRC stand (P411), ExCeL London, 3-5 March 2020.
Lavazza Professional launch the revolutionary KLIX Eco Cup™ A leap forward in the reduction of plastic waste and of the number of cups sent to landfill, Lavazza Professional has introduced the new KLIX Eco Cup™ - a breakthrough in in-cup vending, biodegradable and recyclable with normal paper waste, claim the company. A truly sustainable vending solution for the workplace, the new KLIX Eco Cup will be available in KLIX® vending machines from February 2020, serving a wide range of popular hot drinks brands, with many more to come throughout the year. Ashley Weller, UK market director Lavazza Professional UK, said: “Calls for a reduction in single-use plastic for food and drink containers increased our commitment to offering our customers and consumers a revolutionary solution to meet their needs: KLIX Eco Cup™ marks another step forward in our mission to deliver the most sustainable drinks vending solutions in the world.” The House of Commons - Environmental Audit Committee stated that in the UK, 2.5 billion coffee cups are used and thrown away each year, but less than 1 in 400 – just 0.25%
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- are recycled. Not surprisingly, an enormous number of cups - around 500,000 - are littered every day. Most consumers are unaware that standard paper cups are difficult to recycle and are usually sent to landfill due to a Polyethylene (PE) lining that very few recycling facilities across Europe can process. The new KLIX Eco Cup is unique due to a special patented water-based dispersion barrier board by Kotkamills that enables the cups to be recycled with normal paper waste, just like office paper. Designed for businesses who are looking for an alternative to plastic cups, the KLIX Eco Cup is manufactured using paper sourced from sustainably managed forests, accredited by PEFC™ and can be recycled into paper waste up to seven times, guaranteeing low environmental impact. Indeed, a Life Cycle Assessment run by the external consultancy WSP states that using the new KLIX Eco Cup™ reduces environmental impact by almost 2/3 compared to a standard paper cup, Lavazza Professional report.
Ashley Weller added: “One of the greatest challenges was developing a cup that meets our high expectations for quality and recyclability whilst ensuring consumers enjoy a great taste experience. “We have always been passionate about making a positive difference that goes far beyond our own business and supports our customers on their own individual sustainability journeys. We are therefore pioneering a breakthrough sustainable solution in the vending world. Our commitment is clear, but we hope that other businesses will also increasingly play an active role, because strength is in numbers. We encourage the big players in the market to explore similar solutions in order to boost the rate of recycling for this type of cup. “The new KLIX Eco Cup will be available from February 2020 in the KLIX Momentum and Outlook machines starting with the most popular drinks, with a progressive roll out plan across 2020 which will dramatically reduce our use of plastic by 2021.”
Here to
STAY
Vegan and vegetarian dishes are now very much an established part of out of home menus, not least in the vibrant café and coffee shop sector where plate appeal, healthiness and taste all combine to breathe new life into the food offered by creative operators.
THE VEGANUARY EFFECT More than 1.3 million Brits gave up animal products last January according to Kantar data, and in the wake of Veganuary, further research suggests that most participants will not resume their previous food consumption habits when the monthlong vegan pledge is over as findings from a new Kantar study commissioned by Veganuary show that people who cut out animal products for January 2019 maintained reduced consumption levels until at least July 2019. The Kantar study was based on data from their shopper panel that continuously tracks purchases from 30,000 British households. It was commissioned by Veganuary to get a better understanding of the campaign’s impact. The results show that the impact is much greater than the number of people who officially sign-up online and lasts much longer than just 31 days. Key findings include • 1.3 million people in Britain chose to forego animal products during January 2019, 10 times more than officially signed-up to Veganuary in 2019 from the UK. • 832,000 of these people gave up animal products for the first time in January 2019 and 366,000 said they did it as part of Veganuary (over three times more than officially signed-up from the UK).
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• Those who gave up animal products for the first time but did not stay vegan after January consumed a reduced volume of animal products until at least July 2019 when compared to the same period in 2018 (based on scanned shopping receipts from the same households). • Kantar calculated that the total volume of this reduction was at least 4,452,603kg. However, the real figure is likely to be much higher as their data excluded items where animal products were one of several ingredients (eg ready meals and any food consumed outside of the home). • Veganuary has calculated that this reduction equates to approximately 3.6 million animals.
“We knew that the ‘Veganuary Effect’ was real and many more people tried vegan in January than officially signed-up with us, but seeing the long-term impact that a onemonth vegan pledge has on consumption habits - and ultimately animals’ lives - is very exciting,” said Toni Vernelli, Veganuary’s head of communications. “Veganuary’s aim is to get people to try vegan for one month and see how they feel. Our own surveys show about 50% choose to stay vegan as it was much easier and enjoyable than they expected, but we always hoped the other half discovered some products and recipes they loved so much they permanently swapped these for the non-vegan equivalent. Now we know that’s exactly what’s happening, and it’s great news for animals and the planet.”
Ajinomoto Foods Europe offers 5 Vegetable Gyoza with Spinach Pastry, suitable for vegetarians and vegans.
Veganuary 2020 has proved to be the biggest yet with more than 300,000 people signed up - the number at one point rising at a rate of one person every three seconds during the campaign. MAJOR MARKET The UK vegan and vegetarian market is big business, with the number of vegetarians, vegans and flexitarians (those wishing to reduce their meat consumption) increasing year on year. In fact, according to a survey by finder.com, the number of vegans was predicted to increase by 327% by 2020, taking the vegan population to around 2.9 million people. From Netflix documentaries about animal welfare and the sustainability impact of the meat industry, to celebrity
A sandwich featuring seitan a vegan alternative to meat.
influencers and vegan celebrity chefs, consumers can’t help but be impacted by the vegan and vegetarian trend. Tellingly, it is young people who are being influenced most (one in five young people believe that the future is meat-free, according to YouGov) and café and coffee shop owners must be switched on to this shift amongst a key customer demographic. Putting plant-based products on the menu is no longer about protecting income by offering something for the odd vegan or vegetarian customer; it has become a huge opportunity for venues to create competitive advantage and drive margins. And with greater choice than ever before, there is no excuse for owners and operators not to explore the opportunity. Thus, demand for meat substitutes is high, with the market growing 451% in the European market in the four years to February 2018 (Teixeira). As the demand for meat and dairy-free products increases, so too does the availability and quality of plant-based alternatives. LoveSeitan, which claims to be the UK’s only bulk producer of seitan (a vegan alternative to meat which has been around for more than 1,500 years) offers a solution. With a texture and flavour that is packed with protein, low in fat and also a good source of iron, calcium and fibre, Seitan offers a tasty meat-free option to help meet growing demand from vegans, vegetarians and flexitarians, feel the company. The LoveSeitan range includes a wide range of uniquely flavoured logs, alongside facon bacon and vegan pepperoni. In the search for tasty, flexible alternatives to animal proteins, seitan offers huge benefits to foodservice outlets because it is it like meat in terms of texture, and available in a number of delicious flavours, they add. With a range of logs uniquely flavoured in a choice of global-inspired tastes, seitan is ideal in a wrap with fresh salad or sliced as a sandwich filling, they propose. It is also perfect for salads and pasta dishes on the lunchtime menu. Try Classic Seitan, a subtle mix of smoked paprika and basil, or Chilli and Garlic, gently flavoured with chilli for a fresh, tasty option. All LoveSeitan products are fortified with vitamin B12, with 100g of seitan providing 50% of an adult’s daily requirement as well as iron and calcium, say the brand. They are also free from cholesterol, GMOs and palm oil, meaning that seitan offers a super healthy, low fat, plant-based, protein-rich food. Although some people following a meatfree diet aren’t looking for products that mimic meat, there are those who crave
THECAFELIFE.CO.UK | FEBRUARY 2019 | CAFÉ LIFE 15
VEGETARIAN / VEGAN the textures and tastes of meat proteins, LoveSeitan point out. This has created demand for (and continued development of) products that feel and taste like animal proteins, but that don’t contain any animal products. There are, of course, old favourites, acknowledge the company. Almost a third of vegans and vegetarians say they miss eating a bacon sandwich, according to the Waitrose Food & Drink Report 2018, and LoveSeitan reports that it has produced deliciously smoky, vegan rashers that offer the savoury, meaty hit without the guilt. Create the ultimate vegan bacon sandwich, pair with tofu scramble, baked beans and toast for a vegan twist on a full English breakfast, they suggest, or create a healthy and satisfying meat-free BLT. The options are limitless. “As increasing numbers of consumers look for quality, sustainable meat-free options, it’s essential that foodservice outlets offer a range of vegan and vegetarian options that meet their high expectations,” says Steve Swindon, co-founder of LoveSeitan. “To create a decent vegan and vegetarian offering operators need to create a perfect balance and offer a range of interesting and innovative dishes to keep everybody happy. “FOMO (fear of missing out) and food envy aren’t good for business so operators need to ensure that all their guests can enjoy similar dishes. So, if you have a premium range of meat-filled sandwiches
A vegan burger created by Thomas Ridley Foodservice.
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on the menu, ensure that you have a choice of vegan options that are just as appealing. “Offering a comprehensive vegan and vegetarian offering will help outlets to reach a new customer base, boosting profits. It’s essential that outlets spread the word via social media, on their web sites and on menus. Staff are also key to this process so ensure that they are up to date with what’s on offer, what dishes contain and how they taste so they can advise customers and upsell.” For those looking for some inspiration LoveSeitan has a range of recipes on its web site to help café and coffee shop operators cook up a vegan storm (www. loveseitan.com). RECOGNISING NEW OPPORTUNITIES “One thing is certain, the traditional vegetarian fare of overcooked pasta with a few vegetables thrown on a plate is not going to cut it anymore,” says Steve Lyons, sales director at Thomas Ridley Foodservice (www.thomasridley.co.uk). “As a wholesaler to the foodservice sector, Thomas Ridley is usually one of the first to see a trend happening. As product sales start to spike, it becomes obvious that the industry is moving in a certain direction and the trend for vegetarian and vegan food has caused a strong shift in demand. “The cafés who are delivering innovative and interesting menus are going to be the winners. It doesn’t have to be hard either. Spending hours
in the kitchen trying to create a vegan masterpiece isn’t necessary - a couple of vegetarian/vegan recipes on a menu can be as simple as sharing plates with falafels, Quorn dippers, deep fried halloumi, warmed pita bread and houmous or guacamole served on wooden board or slate or try the new Squeaky Bean Frozen Vegan Buffalo Cauliflower Bites. These scrumptious spicy cauliflower and chickpea bites are a great vegan/ vegetarian option. “The ultimate burger and fries can be given the vegan treatment with our popular Paramount 21 Quinoa, Beetroot & Edamame burger, delicious, vegan and gluten free. Add a brioche bun with sweet potato fries, a fermented slaw plus salad leaves and the burger has entered a new realm of deliciousness. “Sandwiches are also an easy option for transformation. Our Winterbotham Darby Pulled Veggie is a meat-free alternative to pulled pork that comes with a tasty sticky BBQ sauce. This is great in sandwiches or a brioche bun whatever the recipe. But the message is clear - it has to be interesting and innovative to capture the vegetarian pound.” Attached to the concept of vegetarianism is the idea that eating this way helps the planet, and that eating more vegetables in particular should mean local sourcing by venues and caterers, which leads to fresher food with less air miles, Thomas Ridley emphasise. Therefore, it’s important for an operator to call out any local suppliers and highlight them on the menu, or within the recipe as this again will appeal to a vegetarian. Thomas Ridley say that they take the same approach by constantly reviewing new products and supporting local businesses to deliver customers with new and innovative products that will appeal to the trends in the foodservice sector. “Consumers love to have variety when it comes to menus and offering plantbased choices alongside meat options allows operators to cater to all consumer tastes and needs,” says Jessica Davies, communications manager at Ajinomoto Foods Europe (cust.pro.ajinomoto.co.uk), producer of Japan’s number one selling Gyoza. “Flexitarianism as a trend is also driving demand for vegan and vegetarian dishes. Research shows that 21% of meat eaters say that they would be interested in limiting/reducing their meat consumption in the future (Mintel Press Office, Food and Drink, November 2 2018), allowing operators to adapt their menus to tap into yet another market.” Two prominent trends have emerged over the past years, feel Ajinomoto - one
VEGETARIAN / VEGAN
Vegetarian soup created by Creed.
driven by health-conscious consumers and the other driven by those looking for indulgence. Combined with the rise in prominence of Japanese food in the UK, this is leading to the introduction of Asian-inspired small plates such as Gyoza to menus with Ajinomoto Foods Europe supporting operators looking to tap into this trend so as to be able to appeal to adventurous consumers looking to try something new. Ajinomoto Foods Europe offers a large and versatile range of dishes that are easy to prepare, say the company, and perfectly aligned with the latest consumer lifestyles and the demand for authentic global flavours in popular formats, so that offering vegan alternatives doesn’t have to mean that indulgence and flavour has to be compromised, they emphasise. Ajinomoto Foods Europe offers the 5 Vegetable Gyoza with Spinach Pastry which is suitable for vegetarians and vegans. Encased in spinach pastry, this product has a distinctive green colour, making a visually appealing appetiser. Part of Ajinomoto Foods Europe’s core Gyoza range, which also includes Chicken and Vegetable, Pork, Duck, and Prawn, the brand supports operators to enable them to bring authentic flavours and variety to menus.
Gyoza are a versatile addition to menus, suitable for sharing platters, street-food style appetisers and small plates. It can also upgrade ramen, soups and Asian salads to offer heartier meal options, and is well placed for operators to grow incremental sales in between meal-times through snacks, or the offering of vegan additions to salads or soups. In order to get the most from their business, Ajinomoto Foods Europe advise operators to use menu call outs to promote the vegetarian and vegan options available and also to brief staff on advising customers on the options suitable for their dietary requirements. Clearly showing different dietary requirements on menus and via exciting POS allows the consumer to easily see what is on offer for them specifically and tailor their meal to suit their needs. CAFÉ APPEAL “With many cafés now offering all vegetarian menus, or at least having a much wider range of both vegetarian and vegan options available, operators are looking to create great tasting, nutritional dishes which appeal to meat and nonmeat eaters alike to cut down on both preparation time and having to buy in additional ingredients,” says Rob Owen,
executive business development chef at independent national delivered wholesale company, Creed Foodservice. “It’s important to note that vegan does not always equal healthy as many vegan products can be highly processed. Cooking from scratch will always ensure best quality so finding dishes that appeal to all, and buying in selected ready to use vegan products, is the most cost effective and easy way to manage in the kitchen. “Plant-based ingredients which can take on other flavour profiles are ideal. These include Jackfruit, with its meaty texture, which can be mixed with other flavours to create Asian inspired dishes. It makes a great alternative in chillis or for fish in vegan ‘crab’ cakes. Although it is worth noting that plant-based meat replacements such as Jackfruit need to be cooked differently to meat to get best results – something that some caterers are not always aware of. Tofu too is making a comeback as it carries flavours so well and is a good source of protein. “On trend Korean dishes such as Korean Chicken Hotpot or Sweet & Sour Soup taste good on any menu and work in street food style food presentation. Try to incorporate dishes on your menu which can easily have ingredients taken away or added in depending on the customer. Indian, Middle Eastern or Sri Lankan work well as they can be easily adapted to be vegan or vegetarian, nuts can be taken away and the dish works well for all types of consumer. “The current interest in plant-based eating goes hand in hand with concerns about food waste too. As a result, chefs are thinking more about what can be done with ingredients that in the past would simply be thrown away, such as mushroom stalks. Full of flavour and with a ‘meaty’ texture, they are now being used as a filling pasties or vegetarian pastries. “Buying in selected good quality, readymade vegan and vegetarian products that appeal to everyone will also help you manage stock levels. For bakes, Creed offers a range of pre-portioned cakes that are just as tasty and indulgent as their traditional counterparts so there is no need to stock twice. Our Country Range vegan sausage roll, for example, and Cornish pasty are attractive looking products that taste good too. Both are ideal for cafés or grab and go.” Creed Foodservice (www. creedfoodservice.co.uk) also offers a dedicated Vegan Guide bringing together all the listed products which are suitable for a vegan diet – those which avoid all animal-derived foods to include meat and fish but also no eggs, dairy or even honey to make it much easier for caterers to formulate vegan dishes and menus.
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VEGETARIAN / VEGAN
a Tofu Pibil pizz tes Serves 2 / Time 10 minu
INGREDIENTS • 70g tofu, cubed • 4 tsp pibil paste (tomatoes, orange and spices) • 25g fresh pineapple pieces • Small handful of fresh coriander, roughly torn.
any dish or cuisine. Super versatile, they are precooked for fast preparation and can be used in hot or cold dishes. Their flexibility means cafés can swap them into tried and tested recipes, as well as getting creative in the kitchen,” explains Simon Solway, country manager, OOH UK and IRE. “The arrival of Gold&Green means there is finally a clean and green meat-free solution for cafés looking to give their plantbased offerings pure pulling power. The Pulled Oats range is here to help cafés serve up nutritious, healthy and filling free-from dishes for consumers who are conscious about their health and the planet. Whether vegan, flexitarian or die-hard meat eaters, we’re confident consumers will love the great taste of Pulled Oats.” Gold&Green contains no additives, fillers, preservatives or nasties, giving operators peace of mind that by cooking with Pulled Oats their dishes are packed with fibres, minerals and antioxidants while they’re helping to make menus greener and better for the planet at the same time (Pulled Oats is a Finnish innovation created by Maija Itkonen and Reetta Kivelä - www. goldandgreenfoods.com).
METHOD 1. Take the cubed tofu and coat with the pibil paste. 2. Take a 9” Dr. Oetker Professional Raw Dough Pizza Base from the freezer. 3. Remove the cardboard disc and leave the baking paper circle under the pizza. 4. Scatter the tofu over the pizza base. 5. Place the pizza directly onto the wire rack (with the baking paper) and bake until the dough crust has risen and gone golden brown. 6. Once out of the oven sprinkle over the pineapple and coriander.
From its homeland of Helsinki, Gold&Green reports that it has launched its revolutionary plant-based protein – Pulled Oats® to help support cafés. A mix of oats, broad beans and peas, this 100% plantbased meat alternative offers good nutrition, packed with more protein than chicken and beef (100g of Pulled Oats contains 30g protein versus 20.2g in 100g chicken) say the company. The dedicated foodservice range comes frozen and includes Pulled Oats Mince, Pulled Oats Veggie Burger, Pulled Oats Nordic Balls and Pulled Oats Meze – perfect for topping salads and adding into wraps. “Gold&Green Pulled Oats have a mild and tender taste taking on the flavour of
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A meze dish created by Gold&Green.
NEW LAUNCHES Frozen food distributor, Central Foods (www. centralfoods.co.uk), has added to its buffet, starter and tapas range for foodservice with the launch of vegan-friendly, gluten-free Moroccan-style Cauliflower Bites. Perfect for caterers working across the foodservice sector, feel the firm, the KaterVeg! Moroccan-style Cauliflower Bites are cauliflower florets coated in gluten-free and vegan Moroccan-style spiced quinoa breadcrumbs. Serve as a sharing platter, a tapas dish, a starter or accompaniment – or add them to any buffet menu for a tasty treat that’s sure to go down well with all diners, and not just those with dietary requirements.
KaterVeg! Moroccan-style Cauliflower Bites.
Suitable for vegetarians, vegans and coeliacs, the KaterVeg! Moroccan-style Cauliflower Bites are part of the growing range of free-from products supplied by Central Foods, one of the UK’s leading frozen food distributors. “We are seeing a growing demand for great quality, free-from products for foodservice across all day parts and all serving occasions. Increasingly, operators are looking for items that will suit a variety of dietary needs, as it helps to avoid menu proliferation,” says MD, Gordon Lauder. “The KaterVeg! Moroccan-style Cauliflower Bites are novel and versatile – and bang on trend too. Cauliflower is currently a foodie favourite – we’re seeing it served as cauli steaks, en-croute, as ‘rice’ and in other formats – and it has a host of health and nutritional benefits too. Middle Eastern and Persian flavours are also on trend, so this product really does tick all the boxes for what’s hot and happening right now in foodservice.” KaterVeg! Moroccan-style Cauliflower Bites Oven can be baked or deep fried from frozen in as little as just four minutes. Natural products, the florets range in size/weight from approximately 15-35g each. DESSERTS “Now is a great time for cafés to refresh menus to be more inclusive without compromising on the delicious taste. In order to keep up with evolving dietary requirements, vegan options are key to catering for those who choose to consume alternative diets. A growing movement, more people than ever before were expected to sign up to Veganuary this year, now is the time for caterers to review their menus and ensure these lifestyle choices are met,” says Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. “Veganism remains an important consideration for caterers and continues to influence consumer dining habits. With more than two fifths of consumers purchasing a dessert, cake or pastry when eating out, according to our Callebaut Dessert Report, CGA, 2019, to maximise sales opportunities and satisfy consumers, dessert menus also need to include vegan options.
Perfect for Coffee Pure & Simple • New PureOaty is an oat drink designed for coffee that really delivers • Made the proper way in the UK’s first oat milk plant – with our own British, gluten free oats • Never from concentrate or ‘oat base’ • Authentic clean label with just four simple ingredients: oats, water, sunflower oil and a touch of salt • Stretches perfectly under the wand for a deliciously creamy coffee
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VEGETARIAN / VEGAN
Rocky Road suitable for vegans
Makes 24
INGREDIENTS • 350g Callebaut® 811 Dark Chocolate Callets • 400g digestive biscuits (check they are suitable for vegans) • 150g non-dairy margarine • 1 tbsp cocoa powder • 6 tbsp golden syrup • 90g chopped glacé cherries • 60g vegan mini marshmallows (optional)
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METHOD 1. Crush biscuits with a rolling pin to create crumbs, leave a few larger pieces to create texture. 2. Melt the chocolate callets, margarine, cocoa powder and golden syrup together and stir to create a glossy mixture. 3. Pour two-thirds of the chocolate into a bowl and stir in the biscuits, cherries and marshmallows. 4. Spoon the mixture into a lined square tin and press down. 5. Top with the rest of the chocolate and smooth across. 6. Chill for a couple of hours to set and cut into equal sized slices. More serving suggestions can be found online at www.fortheloveofchoc.com. “3% of consumers in Great Britain identify as vegan, while this is only a small proportion of the population, there is wider consumer interest in these options when dining out of home. 15% of today’s consumers say they would be more likely to order a dessert that is vegan according to our Callebaut Dessert Report, CGA, 2019, and 69% of consumers would be neither more or less likely to order a dessert if it was vegan, proving that these options can appeal to the majority of diners and mean that caterers can suit many requirements with one dish.” Premium chocolate producer, Callebaut, supplies 811 Callets which are suitable for vegans, enabling caterers to create deliciously indulgent vegan recipes with
real Belgian chocolate. And to inspire operators, they have have also launched the Callebaut Recipe Collection - a recipe book that includes great tasting dessert, cake and pastry recipes that can be adapted to suit vegan and gluten free diets. Available to download, the collection includes Callebaut’s Rocky Road, Callabaut’s Cashew Chocolate Pots and Callebaut’s Chocolate & Orange Cake topped with crystallised orange proving that vegan and gluten free desserts don’t compromise on taste. Callebaut also offers inspirational sweet breakfast recipes, which are suitable for vegans, for operators looking to tap into this valuable occasion including Callebaut’s Breakfast Pancake
Stack with a real Belgian sauce, Chocolate Chia Pots and Breakfast Protein Shake. With the free-from sector valued at £806.1m, according to Kantar Worldpanel 52 w/e 16 July 2017, there is also a valuable opportunity for operators, feel Callebaut. Without catering to different requirements, there is also a risk that operators will lose group bookings, where even if only one of the group has a dietary requirement, the whole table will choose to dine elsewhere, they point out. “The enormous growth in the popularity of vegan foods is one that caterers can maximise, and using one mix to create sweet bakes that will appeal to all kinds of consumers – vegetarians, vegans and flexitarians – can be a real cost and time saver for caterers as there’s no need to buy in separate ingredients. A classic recipe can be easily transformed into a delicious vegan friendly cake or dessert, suitable for all,” says Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods. Dawn Foods now offers a range of easy to use vegan crème cake mixes, one of the few on the market recognised by the EU Vegan Association, claim the company, together with a collection of new veganfriendly recipes utilising suitable products from Dawn’s complete range. Dawn’s new Vegan Creme Cake mixes are available in chocolate and plain flavours and require just the addition of water and oil, or margarine. The new mixes give a delicious moist cake that compares well with cakes made with Dawn’s regular crème cake mix. Versatile, the new mixes can be used to create a range of products, including muffins, loaf cakes and traybakes, such as vegan Chocolate Cherry Cupcakes featuring a hidden core of Dawn Delifruit Cherry fruit filling. The mix tolerates inclusions well too – Dawn’s Vegan Matcha Cupcake recipe, for example, incorporates sweet potato and Matcha tea into the Plain vegan Crème cake mix – and gives consistently excellent results. As well as their vegan credentials, Dawn’s new mixes feature sustainable ingredients; the chocolate vegan mix is made with UTZ certified cocoa and they also do not contain palm oil. The products carry the V-Label, the internationally recognised symbol for labelling vegan and vegetarian products and ingredients. Dawn has also recommended ingredients from its product range, which can be used with the mixes to ‘veganise’ finished baked goods. Dawn’s Compounds, concentrated pastes for adding flavour and colour to icings and toppings, as well as Dawn’s fruit fillings and glazes are also suitable for vegans.
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Deliver a solution for your customers without compromise. Using only the finest ingredients, Callebaut® has been crafting its Finest Belgian Chocolate in the heart of Belgium for more than 100 years. Callebaut® chocolate enables chefs and publicans to deliver a Lasting Impression that will keep your customers coming back.
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VEGETARIAN / VEGAN
Avocado Chocolate Cake
INGREDIENTS Vegan Chocolate Layer Cake • 1000g Dawn Balance Creme Cake Mix Chocolate Vegan • 500g water • 200g vegetable oil
th Avocado frosting ff wi o o h • 800g avocado s Fini avocad • 50g lemon juice d e slice hocolat • 200g powder sugar c d n. an • 200g vegetable margarine atio r o c de Finish • Fresh sliced avocado • Chocolate decorations of choice WORKING METHOD Vegan chocolate layer cake Mix water, vegetable oil and Dawn Balance Crème Cake Mix Chocolate Vegan in a bowl fitted with a flat beater for 1 minute on slow and three minutes on medium speed. Fill into ring forms and bake for 40-45 minutes at 180oC-190oC depending on oven. Avocado frosting Whip the avocado and lemon juice to puree, add powder sugar and mix up with a whisk until smooth. Sandwich three chocolate cake layers with Avocado Frosting and then cover the top layer with some more frosting and you can put a little bit on the sides or leave as is to achieve a ‘naked cake’ effect.
Vegan dish recipe competition Chefs are being challenged to create a new dish to appeal to the growing number of vegan customers eating out, with the launch of the Oliver Kay National Vegan Dish of the Year 2020 (online entry is now open at https://www. oliverkayproduce.co.uk/foodinfo/vegan). Specialist national supplier, Oliver Kay Produce, is inviting chefs from across the hospitality sector to submit recipes. The launch of the competition coincides with a new range of premium vegan ingredients available from Oliver Kay, brought together as the Plant Based Collection. The aim is to create recipes with a strong appeal to customers looking for enticing vegan dishes, as well as to inspire hospitality businesses to create profitable vegan menus.
Shortlisted finalists will be invited to prepare, cook and serve their recipe for a panel of industry judges at the cookoff final, to be held at Oliver Kay Produce’s development kitchen in Bolton, on Monday, March 30 2010. The final will also include a short Mystery Box challenge inviting entrants to prepare and serve a starter or dessert from a selection of fresh produce provided by Oliver Kay. The prize on offer to the overall winner incudes a UK city break for two, including a dinner booking at a leading vegan restaurant. Finalists will receive a hamper of products from the Plant Based Collection, and the shortlisted recipes, credited to their creators, will be featured in a national marketing campaign. “Sales of vegan food served out-of-home are
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forecast to significantly increase further during 2020. We believe the range and choice of vegan dishes on offer to consumers often lags behind their high expectations. With such a wonderful choice of vegan ingredients now available, we’re asking chefs to step up and show the industry
what they can do!” says Jane Aukim, marketing manager for Oliver Kay Produce. Dishes entered must be the chef’s original creation and should include an element of protein. Beyond that, chefs have free rein to use all their creativity and skills, to create a new vegan menu classic.
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ICE CREAM
Yearround
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24 CAFÉ LIFE | FEBRUARY 2020
As we gradually leave the colder, darker months of the year, summer – the season traditionally associated with ice cream - might seem a distant horizon. However, ice cream and gelato treat ideas can play an important part on a café or coffee shop’s menu, whatever the time of year.
ICE CREAM IDEAS AND FLAVOURS “The perfect sweet treat to enjoy all yearround, ice cream is the ideal addition to any café or coffee shop. And when summer approaches, it is of course even more crucial to offer some new high quality, innovative new flavours to tantalise the taste buds and suit the change in season. Offering an exceptional menu featuring the latest ice cream trends, serving ideas and quality products will prove too tempting!” says Christina Veal, director, New Forest Ice Cream (www.newforesticecream.com). “Whatever the weather, we are a nation of ice cream lovers. Whether served in a cone, tub or used to complement a whole host of desserts or milkshakes, the market continues to thrive with new trends and innovations in flavours being brought to the table in 2020. “Cafés and coffee shops become key destinations for summer outings and ice cream is the perfect refreshing treat for all ages to enjoy and create a real buzz in an outlet. That being said, having just a couple of basic flavours just isn’t enough, so having a diverse range is more often than not the best way to spark interest and encourage those impulse purchases.” Thus, with the right support from your supplier, ice cream can be easy for operators to serve and in turn can provide excellent profits and customer satisfaction, feel New Forest Ice Cream. It can also often generate an increased average spend and widen an outlet’s serving opportunities throughout the day so choosing a quality supplier and regularly rotating flavours is crucial, they add. At New Forest Ice Cream, they carefully curate their recipes from the best quality ingredients such as fresh double cream and whole milk, and it this approach, coupled with their expertise and production methods which have now been crafted over almost 40 years which helps them to make a winning combination, claim the firm.
NOSTALGIA AND CHILDHOOD FLAVOURS Although there’s always a place on menus for sophisticated flavours such as Salted Caramel and Honey & Fig, 2020 is also about bringing back nostalgic and playful flavours too, feel New Forest Ice Cream. “This is exactly why we introduced Candy Floss ice cream into our range which can really add some fun to summer desserts and sundaes. Perfectly pink in colour, it contains strawberry sugar crunch pieces that help deliver a delicious sweet pop, which when served in the right way can add something special to a menu,” reveals Christina Veal. LIFESTYLE CHANGES AND ALLERGIES Vegan diets are continuing to grow in popularity, New Forest Ice Cream agree, and therefore the need to offer quality alternatives on all menus has never been greater, they suggest. “It is incredible how many people opt for dairy-free options wherever they go,
whether this is down to diet, lifestyle choices, or simply just because they are interested in trying something new. Therefore, we always recommend having a couple of key flavours to hand to ensure you’re appealing to all consumer needs,” says Christina Veal. In order to help operators meet the increasing demand, New Forest Ice Cream report that they have introduced their first ever vegan range, which includes Vanilla Pod, Chocolate and Salted Caramel ice cream. Now, customers with a range of dietary requirements can enjoy the delicious taste of New Forest Ice Cream with a recipe that still delivers the indulgent, smooth texture you would always expect from ice cream, claim the company. With no nuts in sight, they have also recently introduced an innovative no-nut flavoured ice cream which features a smooth and creamy peanut-flavoured dairy base interlaced with real pieces of
SOPHISTICATED FLAVOURS “Continuing the trend for sophisticated flavour profiles, our Honey & Fig ice cream is an appealing addition to any dessert menu. Irresistibly sweet yet subtle, we feel that it is the perfect complement to any zesty delight and can offer a delicious contrast of flavours. It features the delicate flavour of honey, interlaced with real pieces of fig for a modern take on this timeless flavour duo,” explains Christina Veal. “Rhubarb is definitely making a comeback too, having captured the attention of many chefs and customers alike who are now celebrating its distinctive flavour and versatility as an ingredient whether it be on menus, in ice cream or even gin!”
THECAFELIFE.CO.UK | FEBRUARY 2020 | CAFÉ LIFE 25
ICE CREAM caramelised, crunchy toffee for a ‘I can’t believe it’s not peanut’ experience, claim the company. “As we see the rise of nut butters, peanut butter cups and other nut-based confectionary, it’s clear to see that the nation’s obsession for all things nutty is in full force, making the new ‘No-nut Peanut Brittle’ ice cream bang on trend. And, with an increasing demand for products to be nut free in foodservice, this new flavour assures that diners with or without nut allergies can enjoy a real moreish, ‘nutty treat’,” says Christina Veal.
Carpigiani Labo 30 45 in use at Jefferson’s Glorious Ice Cream Shop, Balham High Road, London.
INFLUENCES “Customers are prepared to pay a premium for well-made, high quality ice cream, sorbet and desserts and there’s a great profit opportunity for a café when adding premium ice cream to the menu,” says chef Joe Yates, trainer, demonstrator and development chef at Carpigiani UK, who highlights the following key trends as ones he is currently experiencing. Plant based With a multitude of non-dairy drinks now available, plant-based dishes can offer the creamy texture of oat milk, or the familiar flavour of coconut, and they can really add taste and texture to a dessert, he points out. Clean label Clean label means using as few ingredients as possible and ensuring what is used is recognisable rather than artificial. People want a return to natural and Carpigiani’s team of development chefs can help to create pared down recipes that still deliver a punch of flavour, reports Joe Yates. Local and seasonal A selling point for any restaurant is to leverage their local producers – namely, fresher ingredients, seasonal produce and reduced food miles are all benefits that positively impact a business and can be ‘sold’ to customers who are happy to be supporting their local area. Indulgence Desserts will always ‘own’ the indulgent space and dark or ruby chocolate, salted caramel and vanilla can be used to add a touch of luxury, for example. Instagrammable From colours, unusual ingredients, novel serving vessels, bright edible flowers, cake pops and chocolate mesh, make plating a focus to get the phone cameras flashing and remember to include your Instagram handle to really maximise the coverage, Joe Yates suggests.
26 CAFÉ LIFE | FEBRUARY 2020
NEW LAUNCHES Carpigiani (www.carpigiani.co.uk) has recently launched the Restaurant Range, targeting operators small and large, and allowing an outlet of any size to add premium soft serve ice cream, gelato and sorbet to their menu, they claim. “Making ice cream, gelato and sorbet in house offers significant profit opportunities for an operator and Carpigiani has now released six different sized pieces of equipment that will suit any business, from a small restaurant with a more compact kitchen who want to make smaller serves through to a larger restaurant with more covers,” says Scott Duncan, sales director at Carpigiani UK. The new Restaurant Range is able to meet the bespoke demands of any business, feel Carpigiani, by producing exceptional desserts, quickly, efficiently and to a consistently high standard. One of the most popular machines, they point out, is their Labo 6/9 XPL which has been designed for operators who want to produce smaller quantities of fresh gelato and also have the flexibility to change flavours without generating wastage. Producing between 6-9 kg of product per hour, this machine runs off a standard 13 Amp plug with ‘air- cooled’ design so it can be placed alongside other appliances, no
plumbing or drainage is required, and it’s unique footprint of just 360 x 550 x 740mm (w/d/h) ensures it can fit into the most compact of kitchen (Carpigiani’s Hard-OTronic® technology is also installed which allows it to detect and maintain optimum consistency until the gelato or ice cream is removed). “For those looking for a slightly larger capacity of between 8-12 kg, the new Carpigiani Labo 8 12E offers the capacity required to produce medium sized batches - ideal for maintaining freshness and the production of multiple flavours,” suggests Scott Duncan. “A simple plug-and-go operation, and a neat footprint, ensures the new Labo 8 12E will fit effortlessly onto an existing countertop in even the most compact catering environments. Carpigiani’s best-selling machine for many years, this countertop batch freezer is perfect for the production of artisan gelato and sorbet. Efficient and loved by chefs, the Labo 8 12E delivers high quality product in under 10 minutes per batch.” Having become well known for manufacturing some of the world’s finest artisan gelato and soft serve ice cream equipment, Carpigiani says that it recognises that although many cafés would relish the opportunity to create their own freshly made, high quality gelato or sorbet, space is often at a premium within
ICE CREAM cafés and coffee shops, in turn meaning that some operators cannot afford to take up valuable kitchen space with a large machine. “With this in mind, Carpigiani has developed the revolutionary Freeze&Go for those looking to produce their own artisan gelato,” says Scott Duncan. “At just 300mm wide, we think this is the most compact countertop professional batch freezer in its class, producing up to 5kg of fresh, high quality gelato or sorbet per hour, and up to five portions in just six minutes. “This ensures operators can create small batches of wonderfully fresh gelato or sorbet and diverse dessert offerings, on demand and without wasting valuable kitchen space. Since its launch, the Freeze&Go has already achieved industry recognition with a Commercial Kitchen Gold Innovation Award. “Therefore, with this machine’s incredible ability to rapidly produce small batches of gelato or sorbet, cafés can build a menu around fresh, seasonal ingredients, packed full of vibrant flavours, without wastage. Achieving the renowned texture and unique flavour of artisan gelato or sorbet, the Freeze&Go has been designed to also maintain the optimum temperature
and mix consistency to create innovative, highly memorable desserts.” Equipped with a single-phase power supply, the compact, virtually silent and easy to clean model features a stunning, classically shaped, retro design with a cream finish to reflect Carpigiani’s extensive brand heritage, say the company. It’s this unique colour and quality design that also ensures the unit is perfectly suited for placement in sight of the customer, they feel - allowing operators to further enrich the customer’s experience. The innovative design of the Freeze&Go allows the mixing cup to be removed easily for cleaning, and with additional mixing cups available, cafés are able to create an assortment of ready to serve flavours with ease.
ON SHOW Exhibiting the very latest innovations in their range, Lotus Biscoff (www.lotusbiscoff.com/ en-gb) returns to the Ice Cream & Artisan Food Show to showcase their new Topping Sauce and already established Lotus Biscoff Crumb and Spreads range, alongside their new individually wrapped, Lotus Biscoff stick ice cream with great appeal to cafés. Designed especially for ice cream parlours and operators, the new Lotus Biscoff Topping Sauce is the same spread many consumers have come to know and love, but in the form of a pourable sauce to complete any cone, sundae or shake. From delicate drizzles to satisfying streams, operators can now add the on-trend and in-demand flavour of Lotus Biscoff in a whole new way, suggest the
WWW.SCRIBODISPLAY.COM THECAFELIFE.CO.UK | FEBRUARY 2020 | CAFÉ LIFE 27
ICE CREAM
A national ice cream making competition will take place very shortly with ice cream makers – whether artisan producer or supermarket supplier, ice cream parlour, café, restaurant chef or caterer – poised to take part in the UK’s only National Ice Cream Competition 2020. The ice cream industry’s premier event is held every year at the Ice Cream and Artisan Food Show, with the next show taking place at Harrogate’s Yorkshire Event Centre on 11-13 February 2020. The show is organised by the industry’s trade association – the Ice Cream Alliance (ICA). There are 16 categories ranging from the most popular flavours across ice cream and sorbets, to innovation in new flavours and presentation, as well as a Newcomers Award. There will also a brand new category to take note of – the Alternative Class. This is for all those varieties that are vegan, dairy free and gluten free, say the ICA, and category winners will be judged at the show. An overall National Champion will also be announced at the President’s Ball. Winners receive a coveted Ice Cream Alliance Winners Certificate and a magnificent silver trophy, and the National Champion is publicised in the media (previous winners have experienced significant boosts to their businesses as a result, report the ICA). “The National Ice Cream Competition has been held for 75 years,” says Zelica Carr, the Ice Cream Alliance’s CEO. “It showcases the brightest and best in our booming sector, now worth over £1.4 billion a year, and if you have creative flair in your ice cream, you should enter.” This will be the seventieth show organised by the Ice Cream Alliance. It is the UK’s only ice cream trade show and is free to attend for everyone in the business – or anyone thinking of setting up manufacturing or selling ice cream (pre-register on the Ice Cream Alliance website - www.ice-cream.org – or for further information call 01332 203333, or email info@ice-cream.org). The Ice Cream Alliance represents more than 530 businesses in Great Britain and Ireland, and who are involved in the manufacturing, retail and catering of ice cream and related products. The ICA also has long established links with all government bodies, they point out, particularly DEFRA and the Department of Health (DoH), and they are continually involved in putting forward and supporting the views of our members. brand. The new Lotus Biscoff Topping Sauce also gives greater precision and flexibility when it comes to those all-important finishing touches to sweet treats of all kinds, they claim. Lotus Biscoff Crumb itself is simply made from freshly baked, crumbled Lotus Biscoff biscuits, say the firm, so can be sprinkled on top of ice cream for extra crunch. Once topped with sauce and sprinkled with crumb, there is only one way to complete the cone, and that is with the original Lotus Biscoff biscuit which can sit proudly on top in all its glory for the full Lotus Biscoff effect, they suggest. Lotus Biscoff is launching a premium, 90ml individually wrapped, stick ice cream for an on-the-go treat suitable for cafés, kiosks or ice cream vans. Made from the finest real dairy ice cream that features the same unique flavour synonymous with the muchloved coffee biscuit, the new Lotus Biscoff ice cream is sure to add a delicious new flavour to an offering, whilst catching the eye of
28 CAFÉ LIFE | FEBRUARY 2020
customers who have seen the brand featured in a number of outlets on the high-street, they point out. The ice cream is also wrapped in a layer of Lotus Biscoff Spread and coated in a crisp later of Belgian milk chocolate and crushed Lotus Biscoff pieces for a taste of Lotus Biscoff in each bite. “Lotus Biscoff biscuits and spreads have developed universal appeal in recent years and initiated a truly new flavour craze in the UK,” says Frances Booth, UK category development and marketing manager at Lotus Bakeries. “This is exactly why we have developed our range further so that operators can offer their customers a whole new Lotus Biscoff experience and really maximise this opportunity.” Lotus Bakeries is a Belgian bakery founded in 1932 with its headquarters in Lembeke and is branded as Lotus Biscoff in the United States and the United Kingdom. The iconic ‘little red biscuit’ and coffee have complementary profiles and as such Lotus Biscoff has become the biscuit of choice for
Taylors’ new C010 shake-sundae machine.
AWARDS TO BE SCOOPED AT ICE CREAM COMPETITION
many to be served with coffee in restaurants and cafés throughout Europe. As the popularity of Lotus Biscoff continued to grow, further products have been launched in the UK, including the first biscuit spread and now the highly anticipated ice cream. Visitors to the 2020 Ice Cream & Artisan Food Show at the Yorkshire Event Centre in Harrogate this year will also have the chance to experience some exciting new additions to Taylor UK’s (www.taylor-company.co.uk) range of specialist equipment. Taylor will be teaming up with the Italian Beverage Company (www.italianbev.co.uk) to help showcase the new C010 shake-sundae machine - a compact machine which can produce over 100 ice creams every hour, or even more milkshakes, claim the company. The Italian Beverage Company will also be bringing its comprehensive range of flavour syrups and toppings which can be used to make shakes, or to top ice creams, and will also be presenting their range of blended smoothie products. Also being introduced to the ice cream market will be the Fast Chef Elite+ ventless fryer and a new speed cook oven from Pratica (both are compact appliances that allow even small ice cream shops to expand into cooked foods, suggest the company). Taylor’s stand will also feature refrigerated gelato and pastry display cabinets, batch freezers and pasteurisers, the Taylor C152 soft serve freezer and a blast freezer from ISA’s Zero range. Taylor UK is part of the Hubbard Taylor Group (HTG Trading Ltd) and is the exclusive distributor of the Taylor, Frigomat, Pratica and Quality Fry ranges in the UK, and a preferred supplier of ISA and TurboChef equipment. Taylor UK distributes via dealers nationwide and can boast over 45 years’ experience in sales, product development, distribution, service and aftercare specific to the UK marketplace.
ICE CREAM
Je ffers on ’ s glorious ice cream shop Entering Jefferson’s Glorious Ice Cream shop on Balham High Road in London is a visual delight! The contemporary design, complementary colour scheme and clean lines of the store give way to a stunning pozetti with ice cream flavours in abundance. SUCCESS Only three months into trading and already, the coffee and ice cream shop is to be proving popular. With fitness classes running in the outdoor area, remote workers enjoying excellent coffee, ice cream shakes and waffles plus the most amazing selection of extraordinary ice cream,
Jefferson’s has really appealed to all demographics within the local neighbourhood. Celine and Christopher Thompson, founders of Jefferson’s left the corporate world of property and embarked on a new career centred around ice cream. “Several years ago, I was making ice cream at home for
30 CAFÉ LIFE | FEBRUARY 2020
my son who had certain dietary requirements,” explains Celine. “I used only natural ingredients to create a dense, creamy ice cream with intense flavours; how ice cream used to taste. From this, Christopher and I launched ourselves into months of research to find the best ice cream, the best recipes, the best equipment, training – just
learning everything to do with ice cream.” Following studying and training in New York and many late nights creating recipes and researching ingredient suppliers, Celine and Christopher then needed ice cream equipment that would produce the ice cream the way they had envisaged.
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ICE CREAM shop design. The Panorama is just magnificent and it blends seamlessly into the marble so customers have to look into the glass to see all of our flavours. “We are absolutely delighted with the finished design of our shop and how Carpigiani has helped us to fit all the production equipment we need into our kitchen as well as providing the Panorama.”
“Again, we researched ice cream equipment and met with many suppliers until we found Carpigiani,” adds Celine. “We needed equipment that could cope with our recipes as we use butterfat and it creates a very dense and flavoursome ice cream. The Carpigiani range, experience and ability to help us with the entire process from raw ingredients to the beautiful Panorama pozetti you see in the shop made them the perfect partner for Jefferson’s.” EQUIPMENT Jefferson’s Glorious Ice Cream shop uses a full ice cream production kit from Carpigiani. Combining all ingredients for the base mix, this then goes into the Pasto 60 XPL/P (a 60 litre compact and easy to use electronic pasteuriser), overnight. The base mix is then flavoured and left to age for 24 hours to ensure a dense and flavoursome product. After blending, the product goes into the Labo 30/45/ XPL P to be agitated and frozen and then it’s blast frozen in the Carpigiani Hiber down to -340 and held in storage freezers until ready to go into the Panorama pozetti. The production kit fits into a small kitchen space in the shop, named the ‘making and tasting room’ and this is surrounded by glass so customers can see the area where their ice cream is being made. Moving into the shop itself, the beautiful, slimline Panorama pozetti display combines perfect preservation of the ice cream with stunning presentation using tempered and heated pyrolytic glass which serves as a protective barrier between the customer and the ice cream when opened. The Panorama is easy to clean and is fitted with anti-rotation tubs which makes serving incredibly easy. “I wanted our customers to walk into the shop and then suddenly see all our lovely ice cream laid out beautifully, and have a pozetti that was flush with our marble worktops to maintain the clean lines of the shop design. The Panorama is just magnificent and it blends
seamlessly into the marble so customers have to look into the glass to see all of our flavours,” explains Celine. “We are absolutely delighted with the finished design of our shop and how Carpigiani has helped us to fit all the production equipment
we need into our kitchen as well as providing the Panorama. “I wanted our customers to walk into the shop and then suddenly see all our lovely ice cream laid out beautifully, and have a pozetti that was flush with our marble worktops to maintain the clean lines of the
SUPPORT Setting up an ice cream shop has been a huge learning curve for Celine and Christopher, researching everything from ingredients and recipes to equipment, to ensure they held true to their dream of creating the most delicious and decadent ice cream with all natural ingredients. “When we started talking to the team at Carpigiani, we knew they were the ones we wanted to work with,” says Celine. “The support and product knowledge we have received has been fantastic. They have basically ‘held our hand’ through the process of creating our ice cream for Jefferson’s. We have a fantastic relationship with Carpigiani and I still call them to ask for advice.”
‘Pozetti gelato display’ Traditional display counter for gelato with round vertical pans and lids in stainless steel. Carpigiani offer a huge range of pozetti with different types of refrigeration: static, ventilated or glycol. The ventilated pozetti were first launched into the market in 2005 and can be with storage, without storage or a combination in order to hold the condenser unit.
32 CAFÉ LIFE | FEBRUARY 2020
Anno
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2020-01-21 15:11
PREVIEW
In April, the London Coffee Festival is returning for a special tenth anniversary edition, with birthday celebrations in full swing as they continue to champion the world of speciality coffee. CELEBRATING 10 YEARS Set amidst the bustle of Brick Lane, the London Coffee Festival has grown in synergy with London’s speciality coffee movement across the past decade. Since then, Allegra – the event’s organisers – has launched festivals in Amsterdam, New York, Los Angeles, Milan, Cape Town and more, yet London remains the group’s flagship event. With over 30,000 visitors mingling with 250+ speciality roasters, cafés, coffee professionals and food brands, the festival is by now safely Europe’s biggest artisan coffee event. Birthday celebrations are promised to be in healthy supply – think cake, cocktails and confetti! – with a host of new surprises and VIP experiences to discover and inspire the festive spirit. Additional secret surprises will await those who bring their reusable cups, twinning a sense of good old-
fashioned fun and mystery with the festival’s ongoing sustainability scheme. Of course, whilst reflecting on the decade and the development of speciality coffee, the London Coffee Festival are putting a heightened focus on the future and sustainable practice. Washing stations provided by KeepCup for reusable cups will be available throughout, meaning your single origin espresso won’t taste like the two cortados you’ve just sunk. The festival is also partnering again with New Zealand’s decent packaging to ensure that all single-use cups and sample packing will be 100% compostable, avoiding any contamination via an all-new one-bin system. Used coffee grounds will also be collected with help from Löfbergs Coffee Group, who plan to get creative in upcycling the waste to create a feature for next
34 CAFÉ LIFE | FEBRUARY 2020
year’s festival. Allegra are continuing to donate 20% of standard ticket value to Project Waterfall, which helps bring sustainable clean water, sanitation and education to coffee communities all over the world; the festival raised over £120,000 for the project in 2019 alone. Whilst the trade days (Thursday and Friday) will provide ample opportunities for members of the industry to brush shoulders, share knowledge and secure potential clients, the remainder of the weekend will give the public an exclusive insight into the workings and wonders of the speciality coffee world. The Latte Art Live stage returns to showcase the flamboyance and intricacy of latte art, featuring workshops and light-hearted throwdowns from expert baristas, many of whom will also be battling it out for the title of Coffee Master.
PREVIEW Back for its sixth instalment, Coffee Masters will see 16 of the world’s top baristas face seven gruelling disciplines – from cupping to creating signature cocktail – in front of a live audience and panel of discerning judges and industry figureheads. Some of coffee’s other compelling characters will take to the Lab, which has since the festival’s beginnings tackled some of the wider issues surrounding the industry – be it the water crisis in coffee communities, or lessons learnt from starting a coffee business – though a programme of interactive talks, demonstrations and tastings. On the subject of tastings, Danish Bakery will be hosting a hygge experience, pairing their famous pastries with coffee and cosy surroundings to help create a space of comfort and contentment amongst the craziness of the festival. Likewise, the Tasting Room promises a whole discovery of innovative and educational takes on coffee, cocktails, wine and water in equal share. For more updates on this year’s programme, plus more information on tickets and sessions, visit www. londoncoffeefestival.com.
WHERE AND WHEN
TRADE SESSIONS Thursday 2 & Friday 3 April 2020: (10:00-17:00) PUBLIC SESSIONS Friday 3 April: Evening (16:00-20:00) Saturday 4 April: Brunch (10:00-13:00), Lunch (13:00 - 16:00), Dinner (16:00-19:00) Sunday 5 April: Brunch (10:00-13:00), Lunch (12:00-15:00), Dinner (14:00-17:00) Standard tickets (Adults): First release: £16.50 Second release: £18.50 On the door: £25
VIP day tickets: First release: £38 Second release: £42 On the door: £65
Standard tickets (Children): 13-17-year-olds: £5.50 Under 12: free
VIP Weekend tickets: First release: £72 Second release: £80 On the door: n/a
Website: www.londoncoffeefestival.com Location: The Truman Brewery, 15 Hanbury Street, London E1 6QR. Nearest stations: Shoreditch High Street, Aldgate, Aldgate East, Liverpool Street, Old Street.
THECAFELIFE.CO.UK | FEBRUARY 2020 | CAFÉ LIFE 35
From dealing with issues on legislation to providing advice and help to support members, The Café Life Association is an exclusively retail focused body which aims to encourage and promote excellence . across the café/coffee bar sector
CAFÉ Association www.thecafelife.co.uk 01291 636335
CAF
A NITRO A DAY…
HERE’S WHY NITRO BY ANDRONICAS IS A GUILT-FREE, DAMN WELL TASTY ADDITION TO LIFE… RAW ENERGY With no sugar or preservatives, Nitro can power a workout or kick-start a day without a negative impact on a healthy lifestyle. Yes, zero calories. And let’s not forget, there’s growing evidence to suggest that coffee actually has numerous health benefits. That’s a win from the get-go
CONVENIENCE IS KING Love for coffee isn’t slowing down, with consumers demanding diversity and higher quality all the time. That’s why Andronicas has packed its’ Nitro coffee into sleek and stylish 225ml cans, meaning it can be consumed on the move, pre-gym, before work or just as a refereshing beverage
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See how Nitro can benefit your business by visiting stand SH2 at the London Coffee Festival. Or send an email to ak@andronicas.com
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Andronicas was the sole coffee supplier to Harrods for more than two decades. In short, the brand represents quality. Its Nitro cold brew is no different. Featuring the award-winning Andronicas Signature Blend coffee, it has a natural sweetness and creamy mouth feel
GREEN BEANS Speaking of that Signature Blend, it’s made from pure arabica, Rainforest Alliance-certified beans. Another tick in the guilt free box...
21/01/2020 13:45
FOOD
FIX
With help from the sector’s suppliers, the start of a new year can provide cafés and coffee shops with the chance to add new flavours and products to their menus, as well as reflect the latest trends in eating. NEW LAUNCHES Speciality Breads (www.specialitybreads. co.uk) of Margate report that it has developed two new focaccias, specifically developed for the gourmand on the go. “Although we bake an extensive range of loaves, rolls and petit bakes we, surprisingly, spotted a considerable gap in the market,” says Simon Cannell, managing director at Speciality Breads. “Consumers frequently bemoan the use of ‘Chorleywood’ bread in ready-made sandwiches and are distinctly seeking ‘food to go’ options of superior quality. When it comes to breads of quality and innovation, we are the bakers of choice. “The ready-made sandwich market has exacting requirements so we set about developing a bread with a fabulous golden crust and a light crumb that would hold up to a range of fillings and accompaniments including avocado, chutney, salsa, houmous and/or mayonnaise. “The Deli Focaccias are beautifully crafted, hand docked to control the rise, dipped in extra virgin olive oil and then baked to perfection. A great sandwich is all about the correct ratio of bread to content and 105g (15cm approximately in length) is the perfect size. We sought to create a bread that would truly showcase ingredients, perform well and be absolutely savoured by the consumer. We have launched our Deli Focaccias in two varieties – Original and Rosemary and Sea Salt but other flavours are in the pipeline.”
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Deli Focaccias are made with 100% Red Tractor British flour and extra virgin olive oil, and samples are available, on request, from steve@specialitybreads.co.uk, say the firm, who have also introduced some new honey enriched sweet bakes to their range. “We are well known for our exceptional breads and frozen doughs but in the last couple of years, we have developed some sweet bakes,” explains Simon Cannell. “One of our customers recently commissioned us to create a range of bakes, specifically, for their ‘on the go’ market. Whilst our NPD were working on the project, serendipity paid a welcome visit. The result, Huffins™, a honey enriched bake with an amazing lightness of texture. What is even better, is, our new sweet bake can be served throughout the day – breakfast, mid-morning, afternoon tea and, with accompaniments, a dessert.” Huffins are available in three flavours – Honey Huffin, Chocolate and Coconut Huffin plus with Blueberry and Vanilla Huffin. “Our aim was to create something a little quirky, with a light and fluffy texture, that tastes fantastic, stands out on display and be incredibly versatile. Huffins work well at breakfast, particularly the Honey Huffin. Coffee shops are finding all three flavours popular for food on the go, particularly the mid-morning snack market. A number of hotels are going to include Huffins in their afternoon tea menus. Finally, Huffins make a great dessert, just warm, add ice cream and garnish generously,” adds Simon Cannell.
During a recent NPD project, Speciality Breads came up with Huffins™ - a honey enriched bake.
F&DE
FOOD The UK sandwich brand, Urban Eat, says that it is set to freshen up food to go sales with four new products that will appeal to shoppers looking for a lighter lunch alternative in the new year. Available to all accounts nationwide from the 6 January to the 25 April, two seasonal limited editions - Herby Chicken Sandwich and Beetroot & Tabbouleh Wrap - offer delicious new flavours, whilst new Roots offerings (the Hello Courgeous Sandwich and Wahey Tabbouleh Salad), tap into the growing demand for vegan alternatives, say the company, and all four have the benefit of being under 420kcals. “It is imperative that outlets stock up on quality lighter and vegan options to keep up with shopper demand and expectation,” says Wayne Greensmith, head of category marketing at Adelie Foods (www. adeliefoods.co.uk). “Veganism is now a mainstay eating choice rather than a trend and in fact, vegans and vegetarians are set to make up a quarter of the UK population in the next five years, which is why we continue to innovate and grow our popular Roots range. With so much lunchtime competition on the high street, our latest launches can offer a point of difference and ultimately, ensure repeat purchase from a better food to go experience.”
OPPORTUNITIES ACROSS THE DAY “Breakfasts are an important part of the day for cafés and introducing variety to menus is a great way to keep customers coming back for more,” suggests Mohammed Essa, commercial director, Aviko UK & Ireland (www.aviko.co.uk). “One way cafés can do this is by putting a unique twist on traditional favourites. For example, Aviko’s Hash Brown Bites provide a spin on conventional hash browns while Bubble & Squeak Rounds are an innovative take on the classic dish.” Cafés can also increase the appeal of their breakfast menus by tapping into the latest trends that are sweeping the nation, the firm suggest. Whether it’s vegan and vegetarian options, or you are looking to create gluten-free versions of breakfast flavours, making the most of the hottest
trends can be the best way to make allday menus stand out (inspiration from the company can be found at www.aviko.co.uk, including recipes for Chorizo Breakfast Burritos, Hash Brown Nachos and Pulled Pork bap for customers on-the-go). With the food-to-go market set to reach £23.3bn by 2022 (MCA Food to Go Report 2019), this provides a key opportunity for cafés in particular to increase their sales outside of the typical busy day parts, and a great way of doing this is by offering a selection of grab-and-go hot snacks that will have high appeal, feel Aviko. Aviko has recently launched Straight Cut Churros to support cafés in offering a sweet treat with a difference. Made in Spain using a traditional recipe, their Straight Cut Churros deliver a crisp and flavoursome finish that is also perfect for dipping. Their top tip is to pair the Churros with a variety of exciting sauces from dark chocolate to salted caramel, making the authentic Churro experience complete and adding a new twist to grab-and-go options. PREMIUM CHOCOLATE “Using real Belgian chocolate in your dessert recipes will elevate your offering, enable you to maximise your menu’s potential and leave customers with a lasting impression that can help secure
Chocolate & Orange Cake (v) INGREDIENTS 220g Callebaut 811 Dark Chocolate Callets 220g non-dairy margarine 2 orange zest 125g self-raising flour 125g plain flour 50g cocoa powder Serves 3g bicarbonate of soda 480g caster sugar 15g ground flax seed 50ml water (for the flax eggs) 360ml water 35ml vegetable oil 100ml oat crème fraiche
8-12
METHOD 1. Melt the butter and dark chocolate together in a plastic bowl in the microwave then add in the water. 2. Add in the orange zest. 3. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl, stir in the sugar. 4. Mix the ground flax and water together to make the flax egg. 5. Add in the flax eggs, crème fraiche and oil and then fold in the chocolate mixture. 6. Place into a cake tin. 7. Bake at 160°C for 20 minutes. 8. The cake should spring back when gently pressed.
40 CAFÉ LIFE | FEBRUARY 2020
More serving suggestions can be found at www.fortheloveofchoc.com
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FOOD repeat custom,” suggests Anna Sentance, gourmet marketing manager, Callebaut UK and Ireland. Callebaut’s new Recipe Collection incorporates everyday recipes with a premium USP, and acknowledging the diverse dietary needs of modern consumers, the Callebaut Recipe Collection also delivers a selection of indulgent dishes that can be enjoyed by all by including vegan and gluten-free recipes, point out the company. “With different varieties to choose from, including milk, white, dark, ruby and gold, operators can experiment with flavours,” adds Anna Sentence. The first to bring ruby chocolate to market, claim the company, last spring Callebaut launched its Ruby callets in a new 2.5kg bag for caterers. Naturally vibrant pink in colour, and delivering a unique fruity taste reminiscent of red berries and cream, ruby chocolate helps to ignite creativity with its broad pairing possibilities combined and also offers great workability for chefs, feel Callebaut. This fourth chocolate category can be used in an endless amount of exciting recipes including Callebaut’s new Gold and Ruby Chocolate Cake. Layered with a Ruby ganache and with a gross profit margin of 81%, they claim, it’s an ideal recipe to add a dash of colour to your menu, suggest Callebaut. Or, for something a little lighter, Callebaut’s Ruby Tiffin incorporates a range of different textures from its crunchy biscuit core to the chewy fruit throughout; the tiffin is a great afternoon snack served paired with a hot beverage. ENCOURAGING WINTER SALES When the weather is cold, consumers are invariably looking for more, meaning operators need to give a little more thought to their dessert offering, so to encourage consumers to buy desserts, operators should use menus to tell stories and signpost quality ingredients with callets such as ‘Real Belgian Chocolate’, ‘Sustainably sourced’, ‘Fair trade’ or ‘Locally sourced’ to inform diners, advise Callbaut. A simple way for operators to upgrade their dessert offerings and add real indulgence is by adding their creamy chocolate sauces or chocolate callets as a topping to desserts such as the Brownie Sundae (a new gluten-free recipe) feel Callebaut. PÂTISSERIE “Offering delicious sweet treats can really enhance a beverage menu and help to cross sell on hot drinks. Why not to create something like a café gourmand – a coffee with a trio of mini pâtisserie items?” suggests Marie-Emmanuelle Chessé,
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international development project manager at Tipiak (www.tipiakfoodservice.co.uk), which supplies frozen, authentic French pâtisserie to the hospitality sector in the UK. “Another option is to offer a mini dessert with coffee or tea. Adding smaller items to a café or coffee shop food menu will appeal to customers who ‘can’t quite manage’ a full dessert but who might be tempted by a lighter portion. Mini sweet treats are becoming fashionable and can be a great addition to a food menu to help capture additional sales, while at the same time offering something different to competitors. “Macarons remain a darling of social media and have become very popular in the UK. They are a versatile product to have in any café or coffee shop as they can be served alongside a hot drink, as part of a café gourmand, or as decoration, topping or inclusions for desserts and freakshakes. I’d suggest that macarons are a ‘must have’ on any dessert, snack, beverage or afternoon tea menu. Fruity flavours work well. Try ringing the changes with more unusual fruit flavours, like lemon-yuzu. With last year’s Rugby World Cup and the 2020 Tokyo Olympics, interest in Japan and Japanese cuisine is growing and yuzu is now a popular citrus choice when it comes to flavouring. “It’s one of the flavours in the new Tipiak range of Pop Macarons Fruits, along with blackcurrant, morello cherry, coconut, passionfruit and apricot. “Try serving a trio of small desserts or treats, including a fruity flavoured macaron, or how about a selection of macarons with a portion of ice cream and a drizzle of juice or topping. Many customers are mindful of their health and prefer smaller portions of dessert. Tipiak’s macarons fit the bill perfectly as they are top quality, light, but full of flavour.
“Tipiak’s recently launched selection of ‘thaw and serve’ Pop Macarons Fruits in the UK are gluten free, just like the other Tipiak macarons available, which are currently the only gluten-free authentic French macarons available widescale to the UK hospitality sector. Suitable for vegetarians, each mixed pack contains six bold fruit flavours in pastel shades, attractively decorated with contrasting fruit-flavoured lacing. The selection features the superb fruity flavours of blackcurrant, lemon-yuzu, morello cherry, coconut, passionfruit and apricot. “Pâtisserie can be tricky to make in house, so consider buying in pre-prepared frozen items, such as Tipiak’s exquisitely French, authentic ranges which simply need thawing before serving. The sweet selections include pop macarons, pop éclairs, mini fruit tarts and petits fours, while the savoury range features mouthwatering canapés.” FASHIONABLE “Whilst cafés may be places for people to relax, customers still expect a premium experience from the food and drink they order. To stand out from the crowd, operators can serve food that is wholesome and simple, or choose to be more refined and sophisticated, but whatever the menu offers it needs to deliver real quality, and be on trend,” says Olivier Ripoche, managing director UK, Brioche Pasquier (www.briochepasquier. co.uk/foodservice). “French pâtisserie remains one of the most fashionable sweet choices for the year ahead. This precise, crisp, sophisticated form of pastry lends itself to the current desire for lighter desserts. A slice of French-style tart delivers style and finesse in way that is more elegant and less
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FOOD stodgy than many traditional British cakes and desserts.” Frozen French pâtisserie also gives operators a great opportunity to offer their customers a premium product that, when properly prepared, can be as good frozen as fresh, claim the company, as the operator benefits from a high quality, on trend product that cuts both expenditure on ingredients and high levels of waste, and vitally, saves on time and expertise in the kitchen. Pâtisserie could also have been invented for the social media era, feel Brioche Pasquier, as being elegantly baked and beautiful on the plate means that it is very instagrammable. For example, #Macarons has 5.6m posts on Instagram, they observe, meaning a huge audience is engaging with the products. This strong aesthetic is highly instrumental in building the pâtisserie market, and as successful brands know, social media coverage leads to the act of purchase. Small is definitely better in the new era of lighter sweet treats, feel Brioche Pasquier. Café Gourmand is very popular in France as an opportunity to offer a bite-sized sweet treat alongside a coffee at any time of day, and the company see this trend growing in the UK in 2020. The French like their sweet treats in the afternoon. In France, 50% of
afternoon visits to a café or restaurant results in the purchase of a sweet product, according to NPD Group (2017) data, whereas in the UK it is only 20%, so there is plenty of room for growth, suggest Brioche Pasquier. “Our ranges of macarons and petit fours are ideal for serving as a small bite alongside a coffee or tea, and also make beautiful sweet sharing platters for groups or parties. Our Petits Fours ‘Envies Sucrées’ collection consists of nine different combinations which feature contrasting textures, shapes and colours. There’s fruity and chocolatey creations and two varieties of mini-éclair, all full of flavour and beautifully baked by our skilled pâtissiers to form a picture on the plate,” adds Olivier Ripoche.
“Cafés are all about informality and relaxation, whether you are popping in on your own for a break while shopping, or meeting up with a friend for lunch or tea. Sweet choices are often displayed on the counter so that customers can choose their favourite cake or tart, so the appearance of the food needs to be exceptionally attractive and tempting. “A cake selection should include at least one classic tart that works well as a pudding or as a sweet treat at any time of day. The look of the cakes and tarts is as important as the flavour, and this is why our pâtisserie is so good for the café environment. Beautifully and precisely baked by our expert pâtissiers, the beauty of our French style tarts provides an elegant counterpoint to more traditional cakes and sponges.” Easy and quick to serve - needing only four hours defrosting in the fridge Brioche Pasquier tarts are finished to look like a picture on the plate, and like all their desserts, they are baked with fresh fruit, butter, eggs from uncaged hens and other wholesome ingredients, they point out. They make them free of hydrogenated fats and preservatives, and use natural colours and flavours whenever possible, and the range includes classic flavours such as Tarte aux Pommes Pur Beurre, Tarte Normande à la Rhubarbe et aux Pommes and Tarte au Citron.
Fast cooking
Welbilt UK (www.merrychef. com) says that it is set to help independent operators expand their hot food menus with ease thanks to the nation-wide roll out of the Merrychef eikon® e1s – a compact ‘all-in-one’ cooking solution which enables independent operators to easily adapt to changing customer and business needs, along with evolving menus and hot food trends, claim the company. Filling the gap in the market for an entry-level high-speed oven, the eikon® e1s, opens up a world of new menu opportunities thanks to its combination of three heat technologies - convection, tuned impingement and microwave - which allows for cooking times up to ten times faster than conventional ovens. “Whether it’s a bagel cooked in 30 seconds, a chicken panini
in 50 seconds or a pizza in 140 seconds, the new Merrychef eikon® e1s is the ideal way for independent operators to cook, reheat, toast and bake a wide range of fresh or frozen food items to expand menus at the touch of a button,” says Steve Hemsil, sales director - UK & Ireland, Welbilt. Featuring easyTouch® technology with an icon driven touch screen, the Merrychef eikon® e1s is extremely simple to operate, allowing staff of any skill level to produce professional food results without the need for excessive training, and therefore overcoming any language barriers, limiting operating errors and potential food wastage, point out the company. Arriving with preprogrammed menus ranging from paninis to French Fries,
44 CAFÉ LIFE | FEBRUARY 2020
pastries and more, the Merrychef eikon® e1s has been created to allow operators to cook a wide variety of popular menu items at the touch of an icon. Enclosed within a small footprint (500mm countertop depth and 400mm wide) too, the Merrychef eikon® e1s features a sleek and modern black exterior, with soft edge design, making it perfect for front-of-house locations. A standby noise level of just 52dBA, means that it is unobtrusive in your
environment, whilst low power consumption using less than 0.7 kwh makes it highly efficient from an energy perspective as well. The Merrychef eikon® e1s can be used with a standard domestic 3-pin plug and in addition, no water connection, drain or hood is required, and the unit has a built-in catalytic convertor for fully ventless cooking. Thanks to a ‘cool to the touch’ exterior it can be situated in a tight gap without the need for additional space on the sides or back of the unit.
CAFÉ Association Association update
LISTERIA The British Sandwich and Food to Go Association is in discussions with the National Health Service and the Hospital Food Review panel about setting new standards for the supply of high-risk chilled foods in healthcare settings. This follows several deaths of hospital patients last summer from listeria. New guidance, drafted by the Association with manufacturers and microbiologists, has been published and discussions are taking place about how this can be implemented. Much of the attention has been on the handling of chilled foods for patients in hot healthcare settings. However, the management of chilled foods in retail outlets within the sector, which include cafés and convenience outlets, is also likely to be covered.
The recommendations of the Hospital Food Review are expected to be published in the next couple of months. ALERGEN LABELLING There is still no news about the government’s plans to require foodservice outlets, including cafés, to provide ingredient and allergen labelling on packaged products. Although legislation was passed last September, the Food Standards Agency backed away from its own deadline for issuing guidance on the requirements in October after being challenged by our Association and others. As it is still very unclear what the requirements will be, and our advice is for businesses to wait before making decisions on what to do. In the meantime, it is recommended signs are clearly displayed encouraging allergen sufferers to ask if they have intolerances.
OBESITY CAMPAIGN Public Health England has dropped its annual Change for Life advertising campaign, which normally takes place at the start of a New Year amid rumours that the government is reviewing its approach to targeting obesity. Our Association has been challenging the viability of the targets for some time and has suggested to government that the focus needs to be more on encouraging consumers to make better choices than setting targets that produce questionable results.
New appointment at Café Life Association The Café Life Association is delighted to announce the appointment of Food Future Insights’ Gavin Rothwell as director of membership services across the associations which also include the British Sandwich Association and the Pizza, Pasta and Italian Foods Association. Gavin Rothwell, as director of food future insights has taken on the role to boost visibility of the associations whilst supporting members with the various issues affecting the industries. His background in retail and particularly working within the food to go industry will place him in a great position to help bolster the association’s work representing members and driving awareness of industry issues. Gavin worked at IGD as head of food to go and senior retail insights manager for almost 14 years. His work with IGD saw the business grow tracking the latest trends and providing commercial insight within the industry. His new appointment comes under his work as Food Future Insights where he shares retail and food-
to-go insights to inspire better growth strategies. Gavin is bringing his years of industry experience to the role and is planning a series of breakfast briefings in the new year which will provide association members with an opportunity to gain further insight into the industry and recent industry developments.
CAFÉ AWARD The organisers of the ‘Sammies’, the British Sandwich Industry Awards, are looking for the best cafés across the UK as part of their annual award scheme. There are two categories – in-house and high street - and the award aims to recognise those cafés which have developed successful food-to-go operations in the last year. Details can be found at www.awards.sandwich.org.uk. The deadline for entries is 14 February 2020. BREAKFAST BRIEFINGS Members of the Café Life Association are invited to attend a series of Breakfast Briefings being organised by the British Sandwich & Food to Go Association in London. At the first meeting, which was being held as we were going to press, there were presentations by Greencore and IRI research. The meetings are exclusively open to members and are completely free to attend. The next meeting is scheduled for Wednesday, 25 March 2020. For details of speakers and how to book, see www.thecafelife.co.uk.
46 CAFÉ LIFE | FEBRUARY 2020
CAFE
3-STEP ESPRESSO MARTINI 1
Grab a chilled martini glass
2 Add 25ml of Kahlúa & 25ml of vodka 3 Pour in 100ml of ice cold Andronicas Nitro And…drink.
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HERE’S WHY NITRO BY ANDRONICAS SHOULD BE ON THE MENU OF EVERY COFFEE SHOP AND BAR... IT’S RIGHT ON TIME The Café culture boom shows no sign of slowing. Coffee shops across the country are extending opening hours, meaning diversification in product range is vital. Nitro by Andronicas is on cue then. You watch. We can see urban professionals swapping the post-work pint for it
MAKES A NIGHT OF IT Coffee shops with alcohol licences need espresso martini on the menu. Drinks International just listed it as the 6th best-selling cocktail in the world. It’s a no-brainer. And making it can be pretty easy, too, as Nitro by Andronicas comes on draught (bag in a box) and in 225ml cans
COFFEE TAKES CENTRE STAGE At the London Coffee Festival? Visit Andronicas at stand SH2. Or send an email to ak@andronicas.com
CAFE_LIFE_FC+NITRO_advertorials_5.indd 2
The addition of Nitro cold brew will help broaden a café’s appeal, far beyond that of the grab-and-go, on the way to work crowd. But it will also help keep attention focused squarely on that all-important core product: coffee. Especially when delivered with this level of quality
21/01/2020 13:47
NEWS
7
barista secrets
to up your coffee game in 2020
Looking to create a coffee brew at home to rival the coffee shops, or enhance your own coffee shop barista skills? Here, Graham Hepburn, head of coffee at 200 Degrees Coffee, offers some expert advice. MASTERING COFFEE From storing properly, to grinding at the correct time and measuring out ingredients, coffee masters have spilt the beans on recreating a coffee-shop quality brew from the comfort of your own home. “A perfect brew always comes down to getting a few very simple things right. We understand that not everyone has time for the 9am coffee run before work each day, and sometimes you want to take it easy and enjoy coffee shop style quality from your own home,” says Graham Hepburn, head of coffee at 200 Degrees.
48 CAFÉ LIFE | FEBRUARY 2020
“200 Degrees has a range of freshly roasted blends to order online or purchase in-store, the beans can be ground by staff or taken home to recreate the distinctive fresh drinks unique to 200 Degrees. We’ve also put together seven tips to help you do this, without having to step outside of your own front door – brewing coffee at home has never been so easy.” 1. FRESH IS BEST A great cup of coffee can set your mood for the whole day, and the first step to
achieving brew perfection is to start with the coffee beans. The fresher the beans, the better your brew will taste - unlike most foods with a use by date, coffee has a roast date to indicate the day in which the beans were roasted. Coffee should be consumed within a month of its roast date as the window of freshness is typically between seven and 21 days from the stated date. The closer the roast date, the fresher your coffee will be. Bear in mind that not all coffee is the same and the freshness may vary for different roasts.
ADVICE 2. PROPERLY STORE YOUR BEANS To keep your coffee fresher for longer, it is essential that it is stored properly. Once opened, your beans will need to be stored well, ideally in an opaque, airtight container. A coffee bean’s four greatest foes are moisture, air, heat and light, and these four factors will dramatically alter the condition of your beans. To ensure beans remain at optimal freshness, it is recommended that you store them in a cool, dry place out of direct sunlight. Use a correct sized mason jar for the amount of beans stored, the less air mixing with the beans, the better. 3. GRIND JUST BEFORE YOU BREW Coffee begins to lose its flavour 30 minutes after being ground, so it is important to grind your beans just before brewing. Grinding your beans just before you brew can be the difference between a tasty cup of coffee and a bitter brew. If you can grind yourself, you’ll get the best flavours. Use an automatic grinder for best results, although a hand grinder is also an option.
4. SIZE MATTERS Depending on your brewing method, your grind size will change. It is important to pay attention to the size of your grind to avoid pitfalls so if you grind your coffee beans too course then your coffee will result in a flat, weak cup. Grind them too fine and you will be left with an over extracted cup, making your coffee bitter. A manual hand mill will give you a consistent grind but will require a small amount of manual labour. 5. MEASURE YOUR COFFEE Making the best coffee at home is all about eliminating variables and the best way to do that is by measuring out how much coffee you are using per unit of water each time you brew. The general guideline – known as the ‘Golden Ratio’ suggests 15g of coffee to 240g of water for brewed coffee and 17g of coffee to 34g of water for espresso. Measuring will give you a better idea of your own preferences and allows you to adjust the ratio quickly to suit your taste. Self-brewers often try to create shortcuts by using less coffee and hotter water to extract more cups per pound,
but this does not work, and you’ll only be tricking yourself when you’re left with a bitter brew. 6. TIME YOUR COFFEE The length of time you brew your coffee for is an important flavour factor and will affect its taste. Depending on the type of brewing method and the equipment used, your brewing time may vary. The general rule of thumb is between 4-6 mins for the perfect cup. The longer contact between the water and the coffee, the more extraction is taking place. If you prefer a bitter flavour, brew your coffee for longer to release the intense flavours. 7. DON’T SKIP THE ‘BLOOM’ A bloom is when you pre-infuse your coffee grounds, this initial dowsing of near-boiling water (let your boiling water cool for one minute) removes trapped CO2 from the roasting process, creating the bloom. This step also makes for a stronger brew when executed correctly. Skipping this all-important step will allow the CO2 to repel water during the brewing process, making your brew weaker.
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THECAFELIFE.CO.UK | FEBRUARY 2020 | CAFÉ LIFE 49
NEWS
Technology transforms the appeal of hospitality as a career NEW CAREER PROSPECTS The hospitality sector is booming, exceeding over £100 billion in 2018 (according to ONS data published in association with hospitality recruitment platform, Adia) with customer expectations for innovative food and experiences fuelling demand for both new and traditional providers. The way customers interact with hospitality providers has changed fundamentally. Bookings are now primarily made online and through recommendation sites. New routes to market have been provided by online delivery platforms. Social media has enabled the recent explosion in pop-ups. For hospitality providers, technology disruption has created challenges as well as opportunities. It is no longer enough to provide great food, a fabulous atmosphere and fantastic service. Winning and retaining customers now requires so much more. But who is going to envisage and deliver this technology led customer experience? Staffing issues are already critical, with hospitality providers of all sizes struggling to recruit, manage and motivate the workforce. Average staff turnover is now 30% (more than double the UK average), while over half (53%) of 16-20 year-olds would not consider a career in hospitality according to ONS data - not least because it is often seen as offering limited career prospects. Yet this is a message that has to change. The chance to develop these essential technology skills provides fantastic career prospects for both school and university leavers. To succeed in this market restaurant owners need to create a range of hybrid roles that combine traditional activities with new skills. From managing customer relationships to curating social media content, search
50 CAFÉ LIFE | FEBRUARY 2020
engine optimisation, even business analysis, the opportunities now extend so much further than waiting tables. Progression is not limited to the traditional roles hospitality now opens the door to new skills and access to a truly compelling career. TECHNOLOGY FOUNDATION The great news for hospitality providers is that existing technology has already transformed many traditional activities, freeing up time for staff to embrace these hybrid roles. With customers using online ordering consoles and pay-at-table technology, the number of waiting staff has been reduced. EPOS systems now automate the creation of rotas and the management of stock, cutting down the admin overhead. Staff can, therefore, embrace a dual role – combining waiting tables with real-time social media engagement, for example, to entice customers with nightly specials or exclusive invitations. Restaurant managers have immediate access to the customer reviews prompted when using a mobile payment app – and can change the menu on the fly in response. Hybrid roles enable staff to combine data insight with invaluable customer knowledge and restaurant experience to achieve continual business improvement. Opportunities to progress are also continually evolving – such as exploring the new routes to market. From adding a range of bottled sauces to the customer offer to leveraging the power of food delivery platforms with a dedicated kitchen within a low cost business park, the speed of technology enabled market change now supports amazing long term career prospects. This is an incredibly exciting time to be part of the hospitality industry.
Employment in the hospitality sector has long been seen as a ‘job’ rather than a ‘career’. However, this is an industry that is now being turned on its head by technology. From online delivery platforms to ordering via a QR code and paying via mobile phone, the customer experience has been transformed. Technology has also transformed the experience for the workforce; from social media management to managing multiple channels to market, hospitality now offers the chance for employees to gain skills that will foster long-term commitment and offer the status to encourage workers into the sector, explains Jacyn Heavens (pictured), CEO, Epos Now.
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Coffee pleasure – freshly ground, not capsuled Customised coffee via 4.3" colour display thanks to One-Touch function for 31 programmable specialities Professional Aroma Grinder for ideal grinding results over the entire service life One-Touch Lungo function for delicious, aromatic barista specialities
Ideal areas of use: coffee lounges, bistros, pubs, bars, restaurants, private function areas, offices Recommended maximum daily output: 80 cups
JURA – If you love coffee
See us at London Coffee Festival T07 & T08 JURA Products Ltd., Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW, Tel: 01282 868266, Fax: 01282 863411, sales@uk.jura.com, uk.jura.com
PROFILE
Multiple accolades for the Real
FOOD Café
The Real Food Café, Tyndrum, in Scotland, ended 2019 on a high, with turnover up 3% and having served more than 280,000 customers at the roadside diner.
52 CAFÉ LIFE | FEBRUARY 2020
A SUCCESSFUL YEAR Famous for its fish and chips, in 2019 the café served 58,000 portions and nearly 3,000 portions (2,962 to be exact!) of its gluten-free fish and chips. Indeed, the roadside diner has been serving awardwinning gluten-free dishes over the past decade and held a Gluten-Free Fortnight to celebrate securing its A Grade as a Coeliac UK Accredited Caterer for the fifth consecutive year. At the same time, it became accredited as a Living Wage Employer, one of only four food and beverage employers in Stirling to be accredited by the Living Wage Foundation. Named Best Rural Business at the Women’s Enterprise Scotland Award, it was also Regional Winner of VisitScotland’s Best Informal Eating Experience Awards and receiving its ninth Great Taste Award, this time for its clootie dumpling – the first time this traditional Scottish dessert had been awarded a rating since 2015. It also featured in the UK’s Quality Fish & Chip Shop Guide for the first time after receiving the National Fish Fryers’ Federation Fish & Chip Quality Award in 2018 (this guide is the industry’s equivalent of the Michelin Guide). Café owner, Sarah Heward, was a finalist in the Business Woman of the Year category,
PROFILE at the Business Women Scotland Awards, and as the café now enters its fifteenth year, it does so as a proud finalist in two categories of the National Federation of Fish Fryers awards and one VisitScotland’s Thistle Award. Serving just under 300,00 customers means the café also collects its fair share of lost property with 2019’s highlights including one set of false teeth, a bag containing £12,500, and two dogs - all of these were safely returned to the rightful guests except for the false teeth!
Founder, Sarah Heward, and chef, Catalina Dima, with her clootie dumpling dish.
PREPARING FOR GROWTH The Real Food Café has exciting business development and expansion plans for 2020, having brought onboard growth manager, Euan McColm. “My role is to take the elements which make the Real Food Café so special and preserve them as we look at new opportunities. We’ve got a great product; Scotland is a hot bed of culinary talent right now,” says Euan McColm. “Having its own, unique taste of the Highlands, the Tyndrum Café is considering sites across the country, aiming to bring its special brand of charm and warm service, home-baking, and award-winning fish and
chips to many more happy guests across Scotland.” Since opening 14 years ago, Sarah Heward and her husband, Alan McColm, have transformed the café into a leading business in the tourism and hospitality sector. The Real Food Café has become a valued community and tourist asset, providing essential restaurant services, 14 hours per day for 361 days of the year. With a growing team of 20 permanent staff, Sarah and Alan say that their priority is to continue to develop their team members and champion careers in hospitality, and particularly in the fish and chip industry.
VEGAN GLUTEN FREE DAIRY FREE GMO FREE
NO POWDER NO GRIT NO SEDIMENT
THECAFELIFE.CO.UK | FEBRUARY 2020 | CAFÉ LIFE 53
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ADVICE
MIFFED ABOUT
MICE? Coffee shop and café owners can find expert advice on preventing problems with mice in a new online guide.
BACKGROUND The British Pest Control Association is the UK trade association representing organisations with a professional interest in the eradication of public health pests. A not-for-profit organisation, it acts in the interests of members and on behalf of the pest management industry in the UK. The Association places great importance on promoting the highest standards of professionalism within the industry and all organisations must prove their competence before membership is accepted. It also highlights risks of inadequate control, offers guidance in searching for a pest control contractor, provides general pest advice and guidance documentation.
54 CAFÉ LIFE | FEBRUARY 2020
REPUTATION MANAGEMENT The British Pest Control Association (BPCA) has published a new guide, with an accompanying video, to highlight the signs and consequences of a mouse infestation. Mice pose a risk to public health as well as causing property damage and potentially injuring a firm’s reputation. Indeed, mice are one of the most common pest species in the UK, point out the BPCA. These tiny rodents can spread salmonella and listeria, while many instances of electrical fires and flooding have also been attributed to them. “Property owners have a legal obligation under the Prevention of Damage by Pests Act 1949 to keep premises rodent free, or, if rodents pose a threat to health or property, to report infestations to the local authority,” says technical officer at BPCA, Natalie Bungay. “Environmental Health Officers can issue enforcement notices to business owners who don’t have adequate pest management procedures in place. And if a company or organisation has a highly publicised mouse problem, then it will heavily impact its reputation. “If clients and customers spot evidence of rodent infestation in the premises you manage, they are unlikely to want to do business with you. And several widely shared social media posts can help spread a negative image.” MOST PROBLEMATIC The house mouse is the most problematic species in the UK, due to their proximity to humans. Mice can be a problem year-round
as they do not hibernate, but cold weather makes the possibility of an infestation more likely as they head indoors to seek warmth and food. Within the BPCA’s online guide is information about the lifespan, habits and breeding cycle of mice, as well as advice on preventing infestation and ways to tackle the presence of the pest. “It is important to get rid of mice quickly, as mice are adaptable, highly mobile and breed rapidly - this combination can make mouse control a difficult task for the untrained individual,” adds Natalie Bungay. “For any mouse infestation, we would always recommend contacting a professional pest control company, such as a member of the BPCA. “They are trained in mouse control and will have access to a range of professional use rodenticides which are not available to the public.” The BPCA’s guide to mice is available now with an accompanying video at www.bpca. org.uk/mice.
GI
SIN
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A4 Marimba advert.qxp_Layout 1 21/01/2020 09:49 Page 1
RI
Crowd pleasing hot chocolate
Five varieties
Single origin beans
Request a free sample pack
Real flakes
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Tel: (01279) 714527
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NEW PRODUCTS
Fri-Jado is highly commended in FCSI Sustainable Catering Equipment Award Fri-Jado’s range of Custom Counters was highly commended in the FCSI (UK & Ireland) Sustainable Catering Equipment Award 2019. The presentation of the award was made at a gala dinner on 14 November 2019, during the Catering Equipment Suppliers’ Association (CESA) Annual Con-ference held at the Renaissance London Heathrow Hotel. Fri-Jado demonstrated that its Custom Counters incorporate innovative features, which deliver sustainability on several levels, not least in terms of energy efficiency. The counters feature the company’s unique and patent pending OmniCold refrigeration system, which works by blanketing the food on display from all sides. A low velocity air flow of approximately 120 m3/h/m cir-culates above and below the food. This feature combines the benefits of forced and static air flow cooling systems. The OmniCold air flow system, together with efficient LED lighting, DC fans, triple pane
insulated side glass and a fully insulated shell, significantly reduces energy consumption to 4.54 kWh/ day/m2 at 3M0. This figure is some
Nara Stoneware – a point of difference Making a point of difference on the tabletop is the Nara stoneware collection from leading UK distributor of table and glassware, Artis®. Part of the extensive Playground collection, Nara provides restaurateurs with the opportunity to differentiate their tabletop, mixing and matching with existing pieces or with other products from the Playground collection. Playground is a versatile tabletop collection from BHS Tabletop AG (Bauscher and Tafelstern), harnessing the latest gastronomic trends and enabling restaurateurs to create a different mood for every occasion. The range includes literally hundreds
of items and features many different types of materials and very modern shapes including colourful stoneware, wood, glass, metal, cast iron, ceramic and leather. Nara is just one of many collections within the Playground portfolio, available from Artis and providing a point of contrast with white porcelain and is particularly suited to creating new combinations with existing or new crockery pieces. List prices range from £5.15 for the dip dishes to £20.87 for the large 30x18cm rectangular platter, with stylish handless mugs at £7.22 each (call 020 8391 5544, or visit www.artisuk.com).
56 CAFÉ LIFE | FEBRUARY 2020
43% below the ECA Energy Efficiency Index threshold. Call (01895) 272227, or visit www.frijado.co.uk.
Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Datatherapy Ltd. Business Systems Datatherapy Ltd. Consultants The Wordbox E Commerce Datatherapy Ltd. Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical Retail FSC BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. Harvey & Brockless BUTTER & SPREADS Butter Freshfayre Southover Food Company Ltd. Spreads Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams CHEESE & DAIRY PRODUCTS Cheese Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Ornua Ingredients Europe Southover Food Company Ltd. Yoghurt Freshfayre Futura Foods UK Ltd Ornua Ingredients Europe Sour Cream Freshfayre
CLEANING MATERIALS Bunzl Catering Supplies CHUTNEYS & RELISHES Chutneys Beacon Foods Freshfayre Leathams Mizkan Euro Ltd. Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd. Relishes Beacon Foods Blenders Freshfayre Harvey & Brockless Leathams Mizkan Euro Ltd. Southover Food Company Ltd The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre Geeta’s Foods Ltd. Leathams Southover Food Company Ltd The Ingredients Factory Salsa Beacon Foods Blenders Freshfayre Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE Dips Beacon Foods Blenders Freshfayre Fresh-Pak Chilled Foods Pauwels UK The Ingredients Factory Zafron Foods Ltd. Dressings Blenders Pauwels UK Mayonnaise Blenders Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Pauwels UK Piquant Southover Food Company Ltd. Zafron Foods Ltd. Mustards Blenders Pauwels UK Southover Food Company Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Blenders Caterers Choice Freshfayre Pauwels UK Piquant Southover Food Company Ltd. The Ingredients Factory Zafron Foods Ltd.
58 CAFÉ LIFE | FEBRUARY 2020
Spreads Blenders Pauwels UK DRINKS Chocolate Italian Beverage Company Marimba World Chocolate Coffee Rombouts Coffee GB Ltd. Cold Drinks & Mixers Italian Beverage Company Juices Caterers Choice Freshfayre Italian Beverage Company Leathams Southover Food Company Ltd. Smoothies Italian Beverage Company EGGS & EGG PRODUCTS Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Futura Foods UK Ltd. Leathams Southover Food Company Ltd. Zafron Foods Ltd. EQUIPMENT & VEHICLES Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Kitchen Equipment Water and Filtration Labelling Systems & Barcoding Planglow Ltd. Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. FISH PRODUCTS Crayfish Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Royal Greenland Ltd. Freshfayre Southover Food Company Ltd. Zafron Foods Ltd.
Salmon Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. Tuna Caterers Choice Freshfayre H Smith Food Group plc Moy Park Ltd. Southover Food Company Ltd. Zafron Foods Ltd FOOD WHOLESALERS Country Choice Foods FRUIT Canned Fruit Caterers Choice Ltd. General Beacon Foods The Ingredients Factory Guacamole Leathams Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd INSURANCE Insurance Protector Group LABELS Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. MEAT PRODUCTS Bacon Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. Beef Freshfayre Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Princes Foods Ltd. Smithfield Foods Ltd. Chicken 2 Sisters Food Group Cargrill Protein Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre Galliance UK Ltd. H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Seara Meats BV Smithfield Foods Ltd. Southover Food Company Ltd. Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd.
Duck 2 Sisters Food Group CP Foods UK Ltd. Freshfayre Galliance UK Ltd. H Smith Food Group PLC Sam Browne Foods Ham Freshfayre Leathams Smithfield Foods Ltd. Southover Food Company Ltd. Lamb Freshfayre H Smith Foodgroup PLC Sam Browne Foods Meatballs Snowbird foods Zwanenberg Food UK Ltd. Pork Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Zwanenberg Food UK Ltd Sausages Freshfayre Leathams Moy Park Ltd. Smithfield Foods Ltd. Snowbird foods Southover Food Company Zwanenberg Food UK Ltd. Turkey 2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company OILS Freshfayre ORGANIC PRODUCTS Beacon Foods Fridays Galliance UK Ltd. Leathams Pauwels UK Southover Food Company Ltd. PACKAGING Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd. Food wraps RAP Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Rap Ltd. Tri-Star Packaging Supplies Ltd.
Café Manufacturers & Distributors Pasta Caterers Choice Ltd. Freshcut Foods Ltd Freshfayre Leathams Southover Food Company Ltd PASTA Caterers Choice Ltd. Freshfayre Leathams Pasta Foods Southover Food Company Ltd SANDWICH FILLINGS (READY PREPARED) Fresh Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods CP Foods UK Ltd. SOUPS Freshfayre Leathams Southover Food Company Ltd SPECIALITY Chocolate Marimba World Chocolate VEGETABLES & HERBS Avocado CP Foods UK Ltd. Canned Vegetables Caterers Choice Ltd. Freshfayre Chargrilled Vegetables Beacon Foods Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Salad Agrial Fresh Produce Ltd. Freshfayre Salad (prepared) Agrial Fresh Produce Ltd. Southover Food Company Ltd Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Freshfayre Leathams Plc Sweetcorn Beacon Foods Caterers Choice Freshfayre Tomatoes Beacon Foods Caterers Choice Freshfayre
ADELIE FOODS GROUP LTD. – REDMOOR Wimblington Drive, Redmoor, Milton Keynes, Buckinghamshire MK6 4AH Contact: Tamara Redding Tel: 020 8571 1967 sales@adeliefoods.co.uk www.adeliefoods.co.uk ADELIE FOODS GROUP LTD. – SOUTHALL Unit 17-19 Armstrong Way Great Western Industrial Park, Southall Middlesex UB2 4SD Contact: Tamara Redding Tel: 020 8571 1967 sales@adeliefoods.co.uk www.adeliefoods.co.uk ADELIE FOODS GROUP LTD. – WEMBLEY Lords House, 656 North Circular Road London NW2 7AX Contact: Tamara Redding Tel: 020 8571 1967 sales@adeliefoods.co.uk www.adeliefoods.co.uk
AROUND NOON LTD. Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail :philip@aroundnoon.com www.aroundnoon.com
AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.com BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk
DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com GREENCORE FOOD TO GO LTD – MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts,S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com
IMPRESS SANDWICHES Units 6-7, Orbital Industrial Estate, Horton Road, West Drayton, Middlesex UB7 8JL Tel: 01895 440123 Fax: 01895 441123 info@impress-sandwiches.com www.impress-sandwiches.com
MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Anthony Minto Tel: 01664 484400 Fax: 01664 484401 anthony.minto@meltonfoods.co.uk
ON A ROLL SANDWICH COMPANY The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk
GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com
RAYNOR FOODS Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net
GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 0208 629 8600 alex.mclaren@greencore.com www.greencore.com
REAL WRAP COMPANY LTD. Unit Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk
SAMWORTH BROTHERS MANTON WOOD Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS Contact: Justyna Nowicka Tel: 01909 511800 Fax: 01536 409 050 Justyna,Nowicka@manton-wood.co.uk
www.samworthbrothers.co.uk STREET EATS FOOD LTD. Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk
THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk
TIFFIN SANDWICHES LTD. Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@ tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk
THECAFELIFE.CO.UK | FEBRUARY 2020 | CAFÉ LIFE 59
Café Suppliers Index 2 SISTERS FOOD GROUP B2B Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Sam Bennett Tel: 0191 521 3323 Fax: 0191 521 0652 sunderlandsales@2sfg.com www.2fsg.com
AGRIAL FRESH PRODUCE LTD. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emhesketh@afproduce.co.uk www.agrialfreshproduce.co.uk
ALS FOOD & PHARMACEUTICAL Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk
BEACON FOODS Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk BLENDERS Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland Contact: Barnaby Barber Phone: 00 353 14536960/ 07741 639006 barnaby.barber@blenders.ie www.blenders.ie CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Bradley James Tel: 07880 096132 bradley_james @cargill.com www.cargill.co.uk
DAWN FARMS UK CATERERS CHOICE LTD Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Orla McDonagh Tel: 01604 583421 Fax: 01604 587392
DEIGHTON MANUFACTURING
BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland
PANTONE 1585 U
PANTONE NEUTRAL BLACK U C 0% M 0% Y 0% K 85% WEB #4B4846
Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com
Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds
DATATHERAPY LTD. One Pancras Square, London N1C 4AG Contact: Yousaf Shah Tel: 0207 7000044 yousafshah@datatherapy.com www.datatherapy.com
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com
www.dewvalley.com
FRESHFAYRE
COVERIS FLEXIBLES UK LTD. 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk
H SMITH FOOD GROUP PLC 24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com
Accreditation body: BSA
Bradford, West Yorkshire
C 0% M 60% Y 65% K 0% WEB #FF854F
FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com
www.tmifoods.co.uk
Gibson Street, Leeds Road,
COUNTRY CHOICE FOODS Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk
HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA
info@tmifoods.co.uk
(UK) LTD
COLPAC LTD Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com
FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA
LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk
GALLIANCE UK LTD Hilliard House, Lester Way, Wallingford OX10 9TA Contact: Simon Walker Tel: 01491 833010 sales@galliance.co.uk www.terrena.fr/en/
www.freshfayre.co.uk
FRESH-PAK CHILLED FOODS 1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk
GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com
INSURANCE PROTECTOR GROUP B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
ITALIAN BEVERAGE COMPANY Brent House, Travellers Lane Welham Green, Hertfordshire AL9 7HF sales@italianbev.co.uk www.italianbev.co.uk
JACKSONS BAKERY 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Commercial Team Phone: 01482 301146/07747 612527 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk
Café Suppliers Index JURA PRODUCTS LTD. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk
LEATHAMS LTD 227-255 Ilderton Road, London SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk
MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 sales@marimbaworld.com www.marimbaworld.com/default.html MILLITEC FOOD SYSTEMS LTD. 20 Victoria Road, Draycott, Derbyshire DE72 3PS Contact: Richard Ledger Tel: 01332 320400 Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com
MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: Karina Sprigg Tel: 01527 894256 Fax: 02476 676660 karina_sprigg@missionfoods.com www.missionfoodservice.co.uk
MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 craig.dillon@mizkan.co.uk www.mizkan.co.uk MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com
NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk NORSELAND LTD. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Millie Deane Tel: 01935 842800 Fax: 01935 842801 cdeane@norseland.co.uk www.norseland.co.uk
ORNUA INGREDIENTS EUROPE Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com
PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com
PAUWELS UK 1st Floor, Axiom House, High Street,Feltham, Middlesex TW13 4AU Contact: Rees Smith Tel: 0208 818 7617 Fax: 0203 187 0071 rees.smith@pauwels-sauces.com www.pauwel-sauces.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com
RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.com ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk
SAM BROWNE FOODS Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Kathy Sowersby Tel: 01377 241238 info@sambrownefoods.co.uk www.sambrownefoods.co.uk
SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS) 106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL Contact: Sales Tel: 01473 350045 sales@hubbardsystems.co.uk www.scotsman-ice.co.uk SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk
SOUTHOVER FOOD COMPANY LIMITED Unit 4, Grange Industrial Estate, Albion Street, Southwick, Brighton BN42 4EN Contact: Robert Partridge Tel: 01273 596830 Fax: 01273 596 839 robert@southoverfoods.com www.southoverfoods.com
THE INGREDIENTS FACTORY Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com
The Wordbox PR and Marketing for Food, Drink and Hospitality PM House, Riverway Industrial Estate, Guildford GU3 1LZ Contact: Jane Newick Tel. 0330 043 1951 / 07907 566773 jane@thewordbox.com www.thewordbox.com
TRI-STAR PACKAGING SUPPLIES LTD Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Alex Noake Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk
ZWANENBERG FOOD UK LTD (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Richard Walker Tel: 01536 463000 Fax: 01536 463085 richard.walker@tasteotriginal.com
LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration, Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk
International Product Listing
Sandwich Manufacturers
BAKERY INSERTS Sigma Bakeries Ltd
SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be
SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd
TO ADVERTISE IN
CONTACT SAM MINTON .uk 01291 636333 | sam@jandmgroup.co
62 CAFÉ LIFE | FEBRUARY 2020
Checkouts Reach thousands of potential customers from as little as £115 Marimba 60mm x 88mm Advert.qxp_Layout 1 07/03/2019 09:54 Page 1
To Advertise Call
Sam Minton
01291 636333 email: sam@jandmgroup.co.uk
ICE & COFFEE COFFEE INSPIRATIONS Download the Scotsman Guide to Coffee & Ice
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No need to predict weather or trends, just use Kool Kup to make your hot drinks selection into an instant iced drinks menu using your normal ingredients Created by a mum and business owner seeking to simplify and improve the quality of cold drinks. The Kool Kup mix has been designed to thicken drinks and is ideal for making high quality frappes, chillattes and milkshakes. Use a serving cup or the measurement guide on the *For non-ice blended drinks like iced coffee, we suggest serving side of the blender, if making an ice blended drink, over ice and reducing the liquid added by half. add the same measurement of ice for the serving. Garnish Options: Flavoured whipped cream, sauce or a Kool Kup Add syrup or sauce (go to our web site for full Topping. recipe information**), then add Kool Kup using the measure guide overleaf and top up the drink nk for your chosen recipe using the choices below: w:
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Iced Coffee* Chilled espresso and milk Tea Frappe (ice blended) Mug of well brewed tea (chilled) Milkshake* Cold milk Coffee Frappe (ice blended) Chilled espresso and cold milk
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WWW.KOOLKUP.CO.UK