Café Life Magazine - Issue 109 - April 2022

CAFÉ life www.thecafelife.co.uk

Tasting the lifestyle of the café sector

No.109 I April 2022

Introducing the new talent for your kitchen

Merrychef

See more on back cover

Café life FRONT COVER-2022.indd 1

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CONTENTS

Welcome

NEWS 4 Major coffee and hospitality brands found

In this issue, we offer some advice on coffee machines and take a look at how our breakfast eating habits have changed in recent times, and the UK Tea Academy’s Jane Pettigrew ‘talks tea’.

Global Coffee Institute.

5 Caffè Nero reports a strong half-year

24 What’s for breakfast?

The increasingly allday offering that’s experiencing a resurgence.

28 Which type is right?

Coffee machines.

recovery.

There’s a preview of the ever-popular London Coffee Festival, and we learn more about the National Cup Recycling Scheme.

6 Caffè Nero to open a new flagship store.

8 200 Degrees Coffee roasters to open in Barnsley.

Clare Benfield - Editor

10 Liquidline introduces “life-changing” coffee at the University of Essex.

PREVIEW 14 Ready for the biggest coffee party? The London Coffee Festival.

ARTICLES 22 The National Cup Recycling Scheme.

34 Q&A with Coffee Hit’s Paul Radin.

FEATURES 16 Tea – the drive for a better brew.

REGULARS 35 Listings.

Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk

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NEWS

Major coffee and hospitality brands found Global Coffee Institute Costa Coffee, Eversys, Alpro, JDE, Nestlé, Matthew Algie, Gruppo Cimbali and Brita are among the prominent coffee and hospitality businesses creating a powerful shared platform to tackle major industry issues, including Covid 19, sustainability, diversity, and staffing.

The global coffee shop market has enjoyed rapid growth over the last two decades. With more at stake than ever in today’s fast-moving business environment, the Global Coffee Institute (GCI) says that it has mobilised some of the world’s foremost hospitality and foodservice businesses to tackle the most important issues facing the industry.

GCI is an independent organisation representing coffee shop and food-to-go segments around the world. Together, members will share a powerful and united industry voice and benefit from deep insight, thought leadership, strategic guidance and critical business intelligence.

Supported by World Coffee Portal’s 23-years’ industry expertise, GCI will be providing a platform for organisations to shape the future of the global hospitality industry and forge stronger business outcomes and says that its mission is to provide a powerful independent voice for every corner of the global coffee industry in shaping a sustainable and

profitable future. Together, businesses will share best practice, inform key policy and generate new business opportunities across key areas including vision leadership, skills and career development, climate change and sustainability, technology advances, supply chain and logistics, consumer and societal trends affecting the coffee industry, fair, equal and best business practice, business risks and the longterm Covid 19 impact.

Adrian Cook, UK & Ireland chief operating officer at Costa Coffee said: “As we emerge stronger from the Covid 19 pandemic, we remain focused on adapting to new consumer trends, habits and expectations. Across our industry we see many growth opportunities and potential headwinds that require clear thinking and insight to help us continue

to delight our consumers. As such, we’re excited to join the GCI, which will provide us with a wealth of insight and experience that we can use to serve even more cups of great coffee, to more people, more often.”

Kamal Bengougam, group director business development and marketing at Eversys said “I was incredibly excited to hear about Jeffrey’s vision to create a united platform for the global coffee and hospitality industry. Today, I am delighted the Global Coffee Institute has realised this vision and even more delighted that Eversys is an integral part of this bold new initiative.”

Commenting on the GCI’s mission to ensure businesses can thrive in a new era of hospitality excellence.

Jeffrey Young, CEO and founder, Allegra Group added: “After nearly 25 years working in the coffee sector, I am proud to announce the launch of the Global Coffee Institute, in association with World Coffee Portal and some of the most progressive brands from our sector.

“In times of profound change and vast opportunity, never has it been so important for our industry to have access to independent, authoritative research and analysis, along with the sharing of industry knowledge for the benefit of our entire industry.”

Aimia Foods help operators whizz up a vegan beverage menu In a bid to help operators expand their beverage offering and to tap into the ever-growing vegan demands, Aimia Foods has created a menu of vegan drinks recipes that operators can easily create with the help of Iglooh.

Within the vegan recipe collection, operators can find step by step instructions for creating an array of on-trend,

plant-based beverages such as a Iglooh’s Strawberry Oat Smoothie, Double Chocolate Dream Shake and Drink Me Chai Iced Latte – drinks which would have once been a “distant dream” for those following special diets, feels Karen Green, marketing manager at Aimia Foods.

“Not so long ago, drinks such as milkshakes and

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frappes would have simply been a distant dream for vegan diners. Fortunately, Iglooh - the vegan base mix - is able to turn that dream into a reality for thousands

across the UK, whilst making it easier than ever before for caterers to put great tasting options on the menu,” said Karen Green.

With a fast-growing market of milk alternatives, Iglooh, the dairy-free vanilla basepowder can be mixed with any dairy-free milk to provide frappes, smoothies and milkshakes.

NEWS

Caffè Nero reports a strong half-year recovery Premium coffee house brand, Caffè Nero, has announced robust trading for its half-year (June 2021 to November 2021), including strong like for like sales growth.

The company also announced that its sales during the Omicron period (December 2021 to January 2022) were resilient at 82% of normal trading (FY19).

In fact, trading in the UK since many government restrictions have come off in late January 2022 has moved up to over 90% of the business’s normal pre-Covid trading pattern, they report.

For the first half of its current financial year FY22 (June 2021 to November 2021), Caffè Nero reported sales of £135.7m, an increase of 211% for the same period in 2020, and an EBITDA of £29.4m, which is higher than its pre-Covid level.

During the first half of FY22, Caffè Nero also experienced a notable and encouraging increase in several of its newly established sales channels. Its delivery business, through UberEats, generated £3.4m of revenue. Likewise, its coffee at home business for the same period achieved sales of £1.3m (the latter

is a channel selling Caffè Nero’s coffee products via supermarkets, Amazon and its own web site). These new distribution channels are now on target to generate over £10m of incremental revenue for the business in its current financial year, say the company - a significant development since the pre-Covid period.

Caffè Nero founder and group CEO, Gerry Ford commented: “We’ve seen a very encouraging first half of our financial year. Our business showed great resilience and recovery. Further, even with the emergence of the Omicron variant, our sales have held up. We are now trading at 90% of pre- pandemic levels and we expect to see that improve further over the coming weeks and months.”

Caffè Nero has also reported its annual results for the financial year ending May 2021 (FY21). During that period, UK sales reduced from £239.7m (FY20) to £153.3m (FY21), a decrease of 36%. This was caused by government restrictions requiring the company’s stores to be closed or to be restricted

to take-away trade only and to be constrained in the number of seats allowed within the stores. The reduction of revenue subsequently meant that the group generated a loss of £16.6m for the year.

Commenting on the FY21 accounts, Gerry Ford stated: “There is no doubt the pandemic and government enforced lockdowns had a significant impact on our business. The figures from our FY21 accounts show just how damaging these limitations on our trading were. We were in survival mode throughout the period.

But a loss for that year of £16.6m was an improvement on the previous year, and there were signs of strengthening towards the end of the year.

“We entered FY22 with a bit of momentum, having been cash positive each month in the previous six months.

Once the government restrictions came off in July 2021, our business was able to strengthen and push forward. Our first half of FY22 reflected how resilient our core business is if we are allowed to trade with few restrictions.”

Parliamentary inquiry recommends VAT stays at 12.5% An inquiry by a group of influential MPs has recommended that VAT for the hospitality and tourism sectors stays at 12.5% beyond March.

The All Party Parliamentary Group (APPG) for Hospitality and Tourism, concluded that VAT should not return to 20% this April, citing UKHospitality data revealing that the lower rate would bring benefits including jobs, international competitiveness and social wellbeing.

Writing in the Inquiry into the Retention of the 12.5% rate of VAT report, Kate Nicholls, chief executive of UKHospitality, which provides secretariat services to the Hospitality and Tourism APPG, said: “The hospitality and tourism industry has been the hardest hit by the COVID-19 pandemic. However, with the right support, it can play a crucial role in the country’s economic recovery and help rebuild people’s wellbeing after they have

had to live under social restrictions for the past two years.

“Hospitality and tourism is a major economic sector, because its businesses are community hubs that bring everyone together, across the entire nation. This will remain true as we learn to live with Covid.

“However, for businesses to provide the best possible service, they need to return to financial strength. We welcome this report from the APPG on hospitality and tourism, which highlights the importance of keeping VAT at 12.5% to achieve this.”

A UKHospitality member survey cited as part of the inquiry showed that nine in 10 businesses believed retention of 12.5% VAT was crucial to their recovery; while other figures published in the report show that all but one region of the UK employs more than 650,000 people in

hospitality and receives over £3.5bn in tourism expenditure from visitors, with domestic tourism redistributing £25bn per annum from urban to rural and seaside economies – ‘the largest form of non-governmental redistribution of wealth in the UK’ – making hospitality and tourism ‘key economic drivers in every region of the country’.

In its conclusion, the inquiry report states: “The evidence submitted to the APPG…strongly supports the case for retaining the current 12.5% rate of VAT to support the industry in playing a key role in the UK’s economic recovery and the Government’s wider agenda, such as Net Zero and levelling-up.”

The report also stated: “Across every area, the inquiry found a substantial case for retaining the current 12.5% rate of VAT and, thus, the APPG recommends this policy remains in place beyond March.”

THECAFELIFE.CO.UK | CAFÉ LIFE 5

NEWS

Caffè Nero to open a new flagship store Caffè Nero has announced that it is to open a new flagship store at Stansted airport and resume its UK new store openings programme.

The brand will open new stores in Stansted and Belfast Airports this summer with a further six new store openings scheduled in the coming months. It is actively considering more new sites to restart its new store openings programme.

The Stansted Airport store, which was won via tender process and replaces Starbucks, is located in the International Departure Lounge and is due to open in June after an investment of more than £750K. It will have a new premium bespoke design across its 1800 square foot and create more than 25 new jobs.

Concurrently, Caffè Nero will build and open a flagship store in Belfast City Airport. This opening, also expected in June 2022, replaces Costa and will be the largest coffee outlet in the airport. Located in the main concourse for arrivals landside at the airport, the store will likewise have a stunning bespoke design across its 2,100 square footage and will be Caffè Nero’s first store in an airport in Northern Ireland.

Both airport stores are part of a post-Covid renewed store openings programme by Caffè Nero as it restarts its growth engines. A further six stores will be opened across the UK by early summer. These openings will be located in urban centres and market town locations, with additional new sites being scoped and screened for further openings later in the year.

Founder and Group CEO, Gerry Ford, commented: “We’re thankful and delighted to have the opportunity to serve customers in both these airports. I hope and trust that our new airport stores will excite passengers and visitors alike.

Both airports are predicting passenger numbers will exceed pre-pandemic numbers in the coming years, so these are important sites for us to win.

“As the UK emerges from pandemic restrictions, we are looking to return to growth by resuming our store openings programme. We have several new stores in the pipeline scheduled to open over the coming weeks and I’m excited by all of them. Customers are talking with their feet and we are already seeing customer numbers increase week by week. We will be looking at other new sites moving forward as there seem to be a lot of very good opportunities out there.”

Kite Packaging invest in a new fleet of delivery lorries Kite Packaging says that it has elevated its enterprise with the introduction of eight new delivery vehicles in order to continue their rapid levels of growth.

This investment will supplement the vast increase in demand for Kite’s packaging products, allowing the business to maintain their quick delivery turnaround.

Currently, Kite has a standard two to four working day delivery which is free for orders over £100 and the option to upgrade to next working day delivery for an additional fee.

The updated trucks are the latest specification DAF 18 tonne Euro 6 rigid body lorries with a combination of tail lifts and towbars. The lorries will be stationed at the North East, Rotherham, Midlands, Swindon, Letchworth and Portsmouth Regional Distribution Centres (RDCs).

Therefore, this development will have significant impacts across the country, empowering Kite to have a greater allround accessibility to its customers.

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As the only employee share-owned business in its sector, Kite claims to have an unrivalled commitment to excellent service; a goal that is facilitated by this investment into high-quality resource. The expansion of delivery vehicles will be instrumental in granting businesses the materials they require efficiently to fulfil their own orders and experience their own growth.

NEWS

Dawn’s new campaign to celebrate our bakery heritage Celebrating the fantastic bakes and inspirational bakers from around the UK and Ireland is the theme of this year’s marketing focus from Dawn Foods.

Their Celebrating Our Nation’s Bakes campaign will take bakers and caterers on a sweet treats tour of the UK and Ireland, discovering traditional and more unusual recipes from England, Scotland, Ireland, Northern Ireland and Wales.

Different ‘hero’ recipes featuring bakes such as Empire Biscuits, Monmouth Pudding, Devon Apple Cake and Guinness Cake, all re-created using Dawn ingredients, will be unveiled on a specially created map on the Dawn web site, and throughout the year there will be opportunities for bakers and caterers to get involved with the campaign, sharing their own local recipes, and taking part in the social media conversation around each region’s bakes.

There will be prize draws for bakers and caterers to win bakery related prizes such as oven gloves, Baker’s Toolkits and other campaign themed items. One lucky baker will also have the chance to go on a UK road trip where

they can sample some of our nation’s great bakes, as Dawn is also offering a voucher for a seven-day luxury holiday in a fully equipped motorhome as its top competition prize.

Students on the Bakery & Patisserie Technology degree course at University College Birmingham (UCB) will also be sharing bakery recipes from their home regions and how they can be re-imagined for the modern consumer. These may include making an item vegan, gluten free, reducing sugar or giving it a contemporary twist.

Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods said: “Reduced travelling brought about by the global pandemic has meant that many of us have had time to focus on what is around us, whether that’s the beautiful rolling countryside, vibrant cities, or the coast, and of course the food heritage that is embedded in our national identity. Traditional British bakery is making a big comeback as consumers take comfort in their own heritage and roots.

“Bakers, of course, have always been the bedrock of every community and we wanted to focus on the sweet bakes that are synonymous with different areas of the UK and Ireland. As well as showcasing recipes that bakers and caterers will be familiar with, we also wanted to give them new inspiration to try recipes they may not have heard of, and with the help of UCB bakery students, insight into how they can re-invent those bakes for the modern consumer. Also in the Queen’s Platinum Jubilee year, celebrating Our Nation’s Bakes couldn’t be more appropriate!”

Selecta announces new partnership with Thermoplan Selecta has announced a new partnership with Thermoplan, a global player in the development and production of fully automatic coffee machines.

Selecta is best known for its broad range of vending and self-serve machines, offering innovative 24/7 vendor solutions. With its Coffee Corners, the company sells 700 million cups of coffee in 16 European countries every year, and the new collaboration with Swiss coffee machine manufacturer, Thermoplan, is a step into a future in which coffee will be an even tastier experience, say the company.

Selecta’s new partner Thermoplan Inc. was founded in 1974 as a family-run firm

by Esther and Domenic Steiner. In 1995, the company ventured into the coffee machine business and has since evolved into one of the global market leaders in

this sector. Thermoplan has also made a name for itself in milk processing and was the first company to develop a milk frother, which can prepare cold milk foam at the touch of a button. For Selecta, the unique quality of milk foam and milk drinks, which Thermoplan has developed in recent years, is a strong feature of the new cooperation.

“The one and only purpose of our business is making people feel great.

Every day! And this means, if you want a really good cup of coffee, you will get it because we have everything it takes – high-quality beans, hand-selected roasts, best machines, served to perfection,” said Tjerry Sanders, category manager at Selecta. “Our goal is that in the future there will be no more morning grouches because our coffee is simply too good.”

Thermoplan has been equipping the Starbucks chain since 1999, their

advanced technologies now offering Selecta the opportunity to further optimise their range, particularly as part of their We Proudly Serve - Starbucks® Coffee Program. With the largest network of service engineers and operators in Europe, they claim, Selecta distributes the new Starbucks self-serve concept, so consumers can enjoy Starbucks beverages on the go, in their workplace, and more. Thermoplan coffee machines will be launched exclusively for Selecta’s Starbucks solutions and introduced step by step in the individual regions.

THECAFELIFE.CO.UK | CAFÉ LIFE 7

NEWS

200 Degrees Coffee roasters to open in Barnsley 200 Degrees Coffee is the latest brand to join the Glass Works, in another exciting the addition to Barnsley’s booming café scene.

The new 101-seat coffee shop, which will feature a stylish and bespoke fit out, will open on Cheapside at the entrance point to the Glass Works’ glass-covered shopping concourse. It will also boast an enclosed outdoor seating area for up to 25 people. The coffee shop will create 15 new jobs and plans to open its doors to the public on Monday, 25 April.

200 Degrees Coffee, named after the unique roasting temperature chosen by the company to achieve the perfect blend, was set up by Tom Vincent and his business partner Rob Darby in 2012.

The partners had one simple ambition, ‘to serve the best possible cup of coffee to their customers’.

The new Barnsley venue will become their sixteenth coffee shop, in addition

to their original Roast House near Trent Bridge in Nottingham.

200 Degrees director, Tom Vincent, said: “We are thrilled to be coming to Barnsley and can’t wait to become ingrained in the community. We have already been blown away by the welcome we’ve had.

“We will of course be bringing our signature roast to Barnsley along with a wide selection of freshly prepared breakfast and lunch options.

Accompanied by cakes and pastries that we’re sure will be popular with the locals.

“I am personally quite excited at the thought of being able to sit down in a cosy corner of our shop, gazing out at the Kes statue through the window.

What better way to enjoy a coffee than taking some time to reminisce on childhood memories?”

Cllr Sir Stephen Houghton, leader of Barnsley Council, added: “We’re delighted to welcome 200 Degrees Coffee to Barnsley. It’s a brand with a strong reputation and will provide another great space for our residents and visitors to catch up with friends, and to take a break from working and shopping.

“With the likes of Coffee Boy, Falco Lounge, Caffé Botanico and more, the town centre’s café culture continues to evolve and I’m sure 200 Degrees will be another hugely popular addition.”

Northumberland ice cream van voted best in the UK Zoe Philipson of Tyne Valley Ices in Hexham has won the biggest prize in the ice cream sector – Ice Cream Van of the Year - at the National Ice Cream Competition 2022, run by the Ice Cream Alliance, the UK’s ice cream industry trade association.

Zoe was up against two other finalists and won after being interviewed by a panel of industry experts, securing the award for her exceptional customer service and dedication to the industry and to her local community.

“Winning Ice Cream Van of the Year means the world to me,” said Zoe Philipson. “After many years of hard work, dedication and sacrifice its fantastic to be crowned the best in the country.

It was a fantastic experience from start to finish and I can’t wait to see what the future brings. My childhood summers were spent with both my parents in an ice cream van, eagerly awaiting customers. It was truly idyllic - a child’s dream.”

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Tyne Valley Ices was founded in 1974

by Zoe’s parents and has a fleet of ice cream vans as well as manufacturing and wholesaling ice cream and sauces made in a factory just outside Hexham.

She joined the business full-time after finishing her A levels, a little over 10 years ago, when she took over the business it had one van. It now runs five vans, two trikes and a barrow. In addition to their weekly rounds, Tyne Valley Ices regularly attends corporate, charity, school, village and wedding events throughout

Northumberland. It also maintains regular slots at caravan parks, playgrounds and care homes.

Ice Cream Van of the Year, known as the Mobiler of the Year in the trade, is awarded every year and has been running for over 70 years. Entrants are judged on their customer service, product quality, local community support, food hygiene excellence and a host of other attributes.

All entrants are whittled down to three finalists who are interviewed by ice cream industry experts at the Ice Cream and Artisan Food Show 2022 in Harrogate.

“A big congratulations to Zoe and everyone at Tyne Valley Ices who have been recognised for being the best in the business,” commented Zelica Carr, ICA CEO. “Ice cream vans, indeed, the whole ice cream sector, have had a challenging time over the last two years. Zoe shows that the sector has overcome these challenges and has bounced back better than ever for 2022 and the future.”

On the go packaging Kite Packaging’s new takeaway range is the perfect partner to your silky smooth lattes and irresistable pastries

Kit out your café with our complete takeaway packaging range

powered by employee share-ownership

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NEWS

Liquidline introduces “life-changing” coffee at the University of Essex Commercial coffee specialist, Liquidline, has strengthened its relationship with the University of Essex, having supported the launch of a sustainable coffee solution at its Zest Fresh café at its Colchester campus.

The team at Essex Food, who run all the food and beverage outlets at the University of Essex, were looking to overhaul their coffee offering when their commercial coffee machine supplier, Liquidline, introduced them to Change Please.

Change Please is a non-profit social enterprise that uses funds made from the sale of “life-changing” coffee to support people experiencing homelessness. Their employment first model aims to tackle homelessness by retraining people as baristas, then providing living-wage employment, as well as support with housing, mental health and finance. It’s a very successful initiative with over 85% of their trainees going on to further employment.

Not only does Change Please support a fantastic cause, but their coffee is top-notch too. They

believe that you should never have to compromise on quality to do something good, which is why their coffee blends have won five Great Taste Awards. They’re also passionate about environmental sustainability - they pay their coffee farmers more than the big players, use renewable energy sources and their branded cups are made from 100% compostable materials.

Essex Food has chosen to serve Change Please’s 100% arabica Adventurous coffee blend at the University’s Zest Fresh café, which has also been refurbished in line with the vibrant Change Please brand, and Lakeside Theatre Café; both located at their main Colchester campus.

Darren Tyers, operations manager at Essex Food, commented: “Change Please really appealed to us. It aligns with what the University is all about - leading the way with sustainability, working with the local community and helping good causes. Our team has really taken the new coffee on board and the feedback from the University has been excellent - both students and staff love it!”

Gavin Pooley, director of Liquidline, who supply the university’s coffee added: “Through our partnership with Change Please we’ve been able to introduce them to a much wider audience. We supply and maintain coffee machines for over 10,000 businesses and public sector organisations, as well as providing their ongoing coffee supplies, and so far the feedback for Change Please coffee has been phenomenal.

“The University of Essex is such a forward-facing and pioneering institution, so we approached them with the Change Please offering very early on. They were one of our first customers to switch their coffee to Change Please and we hope many will follow their example in 2022.”

Reward4Waste calls on the UK Deposit Return Scheme to be digital Reward4Waste welcomes the Deposit Return Scheme, a government initiative launching in Scotland in 2023 and the rest of the UK in 2024, with the ambition to reduce litter and waste.

With Deposit Return Schemes in countries such as Finland and Sweden, members of the public pay a small deposit on drinks containers and receive it back upon returning the container using a reverse vending machine.

Advancements in digital technology create the potential for innovation, and Reward4Waste’s digital platform allows the public to participate using their smart phones in and out of home, using their kerbside recycling bins or smart bins on-thego, bringing convenience, lowering costs and lowering carbon footprint.

Benefits include integration into existing kerbside recycling systems and waste infrastructure and significantly reduced 10 CAFÉ LIFE | THECAFELIFE.CO.UK

levels of fraud (the code can only be scanned once to redeem the deposit). Other benefits include the ability to bring transparency and traceability of items throughout the supply chain – linking production, distribution, retail, consumption and end-of-life – and cost savings (research by Resource Futures models the all-in Digital DRS model has the potential to reduce the cost of implementation by £3,344 million over 11 years).

Reward4Waste is known as a pioneer of Digital DRS platform, having run two world-first pilots for digital deposit return schemes. The Whitehead Trial in Northern Ireland was the world’s first public digital DRS trial, running across 2000 households from September 2020 to January 2021. The results showed strong engagement, with many participants preferring it over a conventional bottle return scheme. A second trial in Dublin during August 2021 in collaboration with the Irish Waste Management Association saw a return rate of 94%.

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NEWS

Morrisons becomes first supermarket to partner with coffee pod recycling Morrisons has become the first supermarket to offer its customers a way to recycle coffee pods through a partnership with the recycling scheme Podback.

Morrisons customers will be able to pick up free Podback Collect+ recycling bags from its customer service desks.

The Podback bags can be filled with used coffee pods at home, then taken to one of 6,500 Collect+ delivered by Yodel drop off points around the UK. All postage back to Podback is free of charge.

Through the Podback scheme, used aluminium pods are turned into aluminium ingots for new products - such as beverage cans, and used plastic coffee pods are turned into other plastic items - such as furniture. The used coffee grounds also go through anaerobic digestion - to produce a combination of biogas and soil improver.

Podback is the first coffee pod recycling scheme of its kind in the UK, and was set up by Nestle and Jacobs Douwe Egberts UK. Current participating brands include Nespresso, Tassimo, L’OR, Nescafé Dolce Gusto, Starbucks

by Nespresso, Starbucks by Nescafé Dolce Gusto, Cru Kafe, Artisan Coffee Co,

Allpress Espresso, Colonna Coffee and Café Palmieri by Jomad Coffee.

Sales of coffee pods have increased by 32% from pre-pandemic levels, as more people have worked from home.

It is estimated that 1.2bn pods were bought in the UK in 2021, making Podback even more important as an easier route for customers to recycle their pods.

Rick Hindley, executive director at Podback, said: “Podback provides consumers all over the UK with an easy way to recycle their coffee pods, no matter what brand they are buying.

Morrisons is the first supermarket to become a supporter of the Podback scheme, as well as provide bags in store. This is a great step forward and progress towards ensuring recycling coffee pods becomes second nature.

Our goal is to ensure every pod enjoyed

is recycled and working with retailers, like Morrisons, is crucial to ensuring the scheme is convenient and simple. We welcome other retailers to join to make it even easier for consumers to recycle pods in the future.”

Lorraine Wheeler, environmental packaging manager at Morrisons, said: “Many of our customers want to brew fresh coffee at home using a coffee pod.

But to date, coffee pod recycling has been confusing for consumers, with several different schemes by multiple brands. Podback offers an easy, simple scheme for all of our customers.”

The partnership with Podback is part of a wide-ranging waste reduction initiative. Since 2017 Morrisons has reduced its own brand plastic packaging in its 497 stores by over 8,000 tonnes a year and was the first supermarket to ditch plastic ‘bags for life’ in favour of paper bags, to use traditional paper bags for loose fruit and vegetables instead of plastic, and to introduce a refillable container service on its fish, meat and deli counters to reduce singleuse packaging. The move marks a key step for Podback, which recently made its recycling bags available online via Coffee Supplies Direct.

New food and drink trade show comes to Bristol On Thursday, 16 June, the Source Roadshow will be bringing more than 100 exhibitors to Bristol’s Ashton Gate Stadium, for one day only.

This new event will showcase food and drink, equipment and all the services your catering, hospitality, or food retail business needs, claim the show’s organisers, Hale Events.

Working with Taste of the West, the South West’s regional food group, and BARBIE – Bristol Association of Restaurants, Bars and Independent Establishments - the Source Roadshow is seeking to present trade buyers with an engaging, exciting, and valuable business opportunity to taste, test and compare.

Visiting this show is free for trade buyers, who can register their interest now, at bristol.thesourcetradeshow.co.uk.

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NEWS

Sweet-toothed Brits prefer sugary snacks to savoury New research has revealed that more than half of us (54%) would choose sweet snacks over salty, with the humble choccy biccy (60%) emerging as the snack most likely to satisfy a sweet tooth.

Victoria Sponge (36%), custard creams (34%), chocolate fudge cake (43%) and sticky toffee pudding (32%) made up the top five snacks for sugar loving Brits.

Yet 46% of the 1,500 Brits surveyed disagree, claiming you cannot beat a savoury snack, with bacon sarnies (53%), ready salted crisps (48%) and cheese on toast (47%) topping the list of ultimate salty pleasures.

However, sweet definitely wins the day, the researchers found, as more than two thirds (67%) of Brits always opt for a sweet dessert over a cheese board in a restaurant.

55% of the sweet-toothed Britons polled said they know that too much added sugar is bad for them, but find it hard to resist, while a further 43% said they knew that sweet treats were unhealthy. In fact, 53% admit they struggle all the time not to give into their sugar cravings - with the average Brit having four cravings every day, according to the survey conducted by Pink Lady® apples.

Lynn Shaw from Pink Lady said: “It’s no surprise to us that we’re a nation of sweettoothed snackers, but it’s sad to think that so many people feel like they are constantly struggling not to give in to their cravings. Having a sweet tooth doesn’t need to be an unhealthy thing if you choose

a healthy, naturally sweet snack like a piece of fruit.”

Also included among a list of Brit’s favourite sweet treats were iced buns (28%), fizzy cola bottles (27%), toffee popcorn (25%) and apple crumble (23%). The research also found that the average Brit takes one teaspoon of sugar in their cup of tea.

Yet, they also found, salty fans prefer getting their savoury fix with chips with lashings of salt and vinegar (44%), a plate of cheese and biscuits (42%), fried chicken (39%) and a classic cheese and ham toastie (34%).

Juliette Kellow, registered dietitian, added: “Compared with many other sweet snacks, an apple has fewer calories and is fat free. It’s also more satisfying to eat as it comes with the added benefit of fibre. The crunchy nature of apples also means they need a lot of chewing.

Studies show this helps to slow down the speed we eat and improves satiety, that feeling of fullness after we’ve eaten. That’s important because the longer we feel fuller, the less likely we are to want to snack again.”

Meanwhile the research also revealed that the sweet tooth capital of the UK is Stoke on Trent (where 67% of residents say they prefer sweet to savoury), followed by Oxford (62%) and Birmingham (59%). And Geordies are the most likely to be fans of savoury tastes, with 68 percent of respondents from Newcastle upon Tyne favouring savoury and salty over sweet.

For all your Coffee Machine needs

CoffeeSafe www.coffeesafe.com

This research of 1,500 UK based Britons aged 18 and over was conducted by Perspectus Global on behalf of Pink Lady during March 2022.

THECAFELIFE.CO.UK | CAFÉ LIFE 13

Ready for the biggest

coffee party?

Eleven years ago when London was rapidly becoming the most exciting coffee city on earth, the London Coffee Festival was born. With over 7,000 visitors and 100 exhibitors in its first year, it became pretty clear that the festival was giving the coffee and creative community exactly what it wanted – and what London’s speciality coffee scene deserved, and still does.

This year, 30,000 creative urbanites and industry professionals are expected to attend.

COFFEE MASTERS Sit back, grab a coffee and watch the Coffee Masters flaunting their expertise on the Faema ‘President’ GTi. Judged by a panel of industry figureheads, the fastpaced knockout battle format will see 16 baristas showcase their skills across a broad range of disciplines, with a prize of £5000 on the bar, and the prestigious title of Coffee Masters Champion, the 14 CAFÉ LIFE | THECAFELIFE.CO.UK

stakes are high! Get ready to see the masters in action.

THE GLOBAL COFFEE SCHOOL LIVE Master the craft of coffee at Global Coffee School Live, brought to you

by Sage, Beanz.com and Alpro.

Experience unbeatable masterclasses and perfect every step of your home barista process, from bean to cup and

everything in between. Learn how to ‘dial in’ with the pros, to pouring the perfect flat white, experts will guide you through your session. All money raised goes towards Project Waterfall, the LCF chosen charity, aimed at bringing clean water to the coffee-growing communities.

THE ROASTERS VILLAGE La Marzocco’s Roasters Village is back!

Delve straight into the speciality coffee scene and taste some of the very best single-origin coffees, all under one roof, pulling an exclusive mix of the continents’ best roasters into the buzz of the London Coffee Festival!

PREVIEW THE TASTING ROOM Awaken your senses in the Tasting Room at this year’s LCF, in partnership with green bean traders, BELCO. Immerse yourself in interactive, multisensory workshops where you can try a little bit of everything... every single hour! Coffee, cocktails, wine and water are the key ingredients of the Tasting Room, an aptly named area dedicated to an exciting programme of tasting workshops.

If you’re curious about new innovation in the Columbian harvest, or want to expand your tea IQ, the Tasting Room is for you.

FEELGOOD KITCHEN Food and wine pairing by Michelin star chefs, anyone? Fancy a culinary experience to Morocco, India, Thailand and Central America? Us too... With Feelgood Kitchen you can taste your way through the local cuisines of Africa, Asia and Central America, enjoying delicious and nutritious Feelgood classics which have been expertly paired with single-grape organic Italian wines, by DEFY. Enjoy four courses and four wines for just £10! This experience is set to sell out fast, but fear not if you miss out, Feelgood delivers straight to your home.

THE LAB (INDUSTRY) Are you ready for the Lab 2022? Join a panel of industry figureheads to discuss game changing trends in our bustling coffee industry, from fascinating talking with the Allegra Group to the Future of Coffee Tech,

there will be exciting sessions to stimulate thought as much as the delicious coffee. Proudly supported by Lavazza, the Lab line-up will equip you with the latest industry knowledge, cutting-edge trends and ready-toaction market insights to future proof your business.

THE LAB (WEEKEND) The Lab boasts a programme of stimulating sessions from coffee to hospitality and everything in between. Expect an array of interactive demonstrations and workshops, fascinating discussions on key issues and themes within our coffee community, and last but not least, multi-sensory tasting sessions that will absolutely blow your mind! From the art of grinding with Fiorenzato, all the way to cocktail-making masterclasses by the one and only Dan Fellows. Did someone say espresso martini?

the creativity and talents of emerging and established artists, while engaging a deep spirit of community among those who share a passion for great coffee!

LATTE ART LIVE Sometimes a latte art swan can have a larger ‘pecker’ than planned... Every latte artist has tried it! A naughtier milk creation than those served over the counter... Now you can get a chance too! Join the ‘Latte Art Lates’ festival closer to cheer on the artists while they make your coffees a little bustier...

Every latte created within the final 15 minutes will be worth a donation on us to CoppaFeel!, the event’s chosen breast cancer awareness charity.

MUSIC Finish your London Coffee Festival experience in style. It wouldn’t be a true festival without a killer music programme, so get caffeinated and make your way to the main stage to kick back and feel the beats of the Coffee Music Project. The lineup features emerging musicians, breakthrough artists and ice-cool DJs ready to entertain you with a mix of upbeat tunes to see you through the festival.

Enjoy cocktails from MOTH (who make a mean Negroni by the way), chill out with some organic Italian wines from DEFY, or revel in the delights of Bavarian craft beer from And Union.

THE SUSTAINABLE COFFEE FLIGHT Bring your reusable cup and celebrate sustainability at LCF. Not only will you be helping to reduce waste, but you can also sample coffee from some sustainable brands. Grab your reusable cup and join our sustainable journey.

THE COFFEE ART PROJECT On your way to the main stage, make sure you stop by the Coffee Art Project - an exciting competition around interpretive themes of coffee and one of the core fundraising initiatives of the event’s chosen charity, Project Waterfall. The competition showcases

WHEN AND WHERE

31 March to 3 April 2022 The Old Truman Brewery, Brick Lane, London, E1 6QR (www.londoncoffeefestival.com)

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Tea

Many cafés and coffee shops, as well as other hospitality venues, are still not giving tea the attention it deserves, yet the flavour opportunities and commitment on the part of the sector’s suppliers is there to be capitalised upon.

TOP SPOT With over 180 years of experience, Tetley claims to be the number one tea brand in the foodservice sector (according to Salesout excl. Booker MAT data to January 2022).

“At Tetley, we are dedicated to providing support and product solutions to cafés in the UK. A wide range of tea blends, including black, green, fruit and herbal and speciality blends, helps ensure cafés cater to a broad range of customers and dayparts,” says Sebastian Michaelis, Tetley tea master (main picture).

“With a renowned five-year training programme recognised by the tea industry worldwide, most of our tasters, including myself, start in the company as a graduate trainee. Our job is to taste thousands of teas every week in order to grade them using our special in-house tasting language, and to ensure that the Tetley blend is consistent and balanced despite variations in tea quality.

“We can achieve the same Tetley taste using a different combination of origins and qualities because of our precise tasting language and a combined 200 years of tasting experience in our department, in turn helping to make sure that cafés can rely on the nation’s favourite (Kantar World Panel Number of Households Buying, December 2019) for their customers.

“The advice we would give to cafés as tea masters is to offer consumers the

option of how to have their tea, whether they want the tea bag left in the mug, how long they want it brewed for, or if they want milk on the side. Having a conversation with the consumer helps them feel confident asking for tea and adds to their out of home experience.”

BEYOND BREAKFAST “Consumers have become extremely knowledgeable and adventurous when it comes to tea so it’s recommended that you create a separate menu devoted to your hot and cold brews,” says Sarah Eastman, beverages category manager at ingredients supplier, Henley Bridge.

“Tea is the go-to daily refreshment for 84% of UK consumers, with over 100 million cups a day imbibed, but try to think beyond simply offering English Breakfast tea. Instead, provide a range of options to suit different tastes and dayparts.

“Ideally, choose a tea range for a consistent look and feel, then select different varieties. We would recommend, in addition to English Breakfast, Earl Grey, Camomile, Green Tea and Peppermint, plus a couple of more unusual flavours to pique your customers’ interest.”

Henley Bridge’s Dilmah Tea range includes varieties such as Natural Lemon Verbena, Pomegranate & Mint, Springtime Oolong with Ginger, and Apple Pie & Vanilla, all of which provide a talking point and something a little different from the norm, the firm propose.

“You should also research the back story to your chosen tea, and make sure your employees are able to relay this information to your customers. More and more people want to know about the ethos and sustainability credentials of the brand, and how and where their tea is grown,” Sarah Eastman continues.

“Also consider how your tea is served. Loose leaf tea in glass teapots or ‘teatieres’ provides a little theatre at the table. More people are opting to take their tea without milk so be sure to check. You can also enhance your tea offer by serving it with different and healthier enhancements such as honey, cinnamon sticks, fresh lemon slices and fresh ginger, rather than just sugar.

“Currently on trend and growing in popularity is chai - a milky, sweet tea blended with spices and sometimes other ingredients, which can be served hot or cold.

“Come the summer months, why not mix up your drinks menu to include a selection of iced teas. Moroccan Mint or Mango and Strawberry iced teas are particularly refreshing in the hot weather.

Dilmah’s Elixirs of Tea, for instance, are available in a variety of flavours and with a pump dispenser provide a quick and easy way to make iced tea.”

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TAxx

tea servers of Britain we are for

you Consumer expectation is growing and competition is rising around every corner. Ensure you’re offering your customers a quality cuppa by serving the nation’s favourite!*

Visit tetleyfoodservice.co.uk to discover our wide range of product solutions, POS and marketing support.

Source: *Kantar World Panel No. of Households Buying Dec 2019

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16/03/2022 16:59

TEA

TEA THOUGHTS

Jane Pettigrew (pictured), who has worked in tea for 39 years and is director of studies at the UK Tea Academy, reflects on the world of tea and the steps cafés can take to make a better brew.

A SHAKY START In the 1980s, a quiet but determined resurgence of interest in tea slowly began to nudge the service industry towards thinking a little more carefully about their tea offering. New tearooms, tea companies and tea related events (charity fund raisers, tea dances, tea clubs, awards for good tea places, etc) were beginning to catch the eye of consumers who were bored with instant coffee, fast food outlets, plastic table tops and self-serve queues.

However, this did not mean that there was a noticeable improvement in the quality and variety of teas offered in most catering outlets and, for the next two decades, cafés, hotel lounges and even tearooms continued to serve cheap, small particle, dusty black tea, packed and brewed inside paper teabags. And those venues that did offer a range of loose leaf teas (sourced mainly at that time from India, Sri Lanka and East Africa), didn’t really know anything very much about the teas, brewed them badly at the wrong temperature and left the loose leaves or teabags in the pot to stew.

The majority of people going out for tea in the 1980s and 90s were older Brits who had grown up with tea and continued to love it, or foreign tourists intent on experiencing that typically British ritual called Afternoon Tea. Many visitors to the UK believed that the UK was the centre of all things tea 18 CAFÉ LIFE | THECAFELIFE.CO.UK

and were consequently shocked at the very low quality of the teas served and the lack of knowledge amongst the staff working in hotel tea lounges and restaurants. And the noticeable lack of interest among the young at that time was because tea was seen by them as boring, hard to brew, a beverage for old ladies and well past its sell-by date.

FRESH INTEREST Then, at the turn of the millennium, several factors coincided to help change consumers’ interest in different types of tea from less well-known origins.

Firstly, China had begun to open its tea factory doors to tea buyers from around the world and so we started to find Chinese white, green and pu’er teas, as well as black, on menus and in retail and online stores.

At the same time, the UK Tea Council began a two-year advertising campaign with Kate Moss, and other successful, fashionable young celebrities, to give tea a more voguish image and encourage younger people to drink more of it.

In addition, an international programme of research into the health benefits of tea, initiated in the 1990s, was by this time delivering regular positive messages about how tea was really good for us and could help protect against age-related diseases such as cancer and heart problems.

It took about four or five years for all these changes to have an effect on

the market but, by 2005, there was a growing number of exciting new tearooms and specialist tea retailers who were now selling teas from China, Taiwan, Nepal, Japan, Vietnam etc., as well as from the more traditional producing countries. Depressingly, though, even though the range of teas available was now increasing, most hotels, restaurants and cafés were still way behind and continued to serve cheap paper teabags, which they brewed really badly. Inevitably, for tea lovers, the disappointing out of home experiences meant they chose other beverages when out and brewed their own tea at home. Tea was (and in many cases still is) seen by many F&B managers as the poor relation to coffee.

WHERE ARE WE NOW? We have seen many improvements and changes in attitudes to tea since the 1980s, but too many top restaurants still do not offer quality tea to drink with or after meals.

Too many cafés, tearooms, restaurants and hotel lounges still serve very ordinary tea. So, for anyone in hospitality responsible for choosing teas, brewing teas, writing menus, or offering advice to customers, here are some basic pointers as to how to do tea better!

Teabags or loose leaf?

The first decision to make is whether to use teabags or loose-leaf tea? The

TEA choice has always been there, but in the past, buyers just ordered what they knew (paper teabags) and what they could easily order from a general wholesaler.

Some now do understand that the chopped up, small particles of tea found inside paper teabags can never deliver the subtle flavours and amazing aromas of quality large loose leaf tea.

And it is now common knowledge that the paper used for those cheaper bags often contains polypropylene plastic to enable the efficient sealing of the bag.

Some tea bagging companies have recently switched to PLA (polylactic acid) materials made from plants such as sugar cane, corn starch, potatoes, etc., and, although bags made of this are legally sold as biodegradable, the ‘paper’ will only break down at high temperatures and should therefore be disposed of in food waste and not in landfill or garden compost (some big tea bag companies have still not switched away from plasticised papers so, if you care about the environment, be careful what you buy).

We do now have different types of teabags to choose from and, instead of paper teabags, we can now buy pyramid, see-through mesh bags, many of which contain good quality

large leaf teas. These can be an excellent alternative to loose leaf and of course also allow portion control and ease of brewing and disposal. But again, the material used to make the bag is a PLA and, as before, be careful how you dispose of them.

Today, there are many excellent loose-leaf companies who will be only too happy to demonstrate just how much more flavour and aroma customers will enjoy if they are served a well-brewed, quality large leaf tea.

Try it yourself by comparing the flavour of an English Breakfast tea brewed in a paper teabag, in a pyramid teabag and as loose leaf. Brew them using correct brewing parameters (see below) and taste.

The tea menu Whereas tea menus used to just list the teas available (Darjeeling, Ceylon, English Breakfast, etc), with no information to help customers choose, today good menus tell the story of each tea, its name and origin, the flavour profile, whether it’s strong and punchy, or mild and floral, and advice about which foods to pair it with. Wellwritten descriptions on menus, web sites and packaging, can bring each individual tea to life and make it sound

so interesting, appealing and delicious that customers cannot resist trying it instead of always choosing the same English Breakfast or Earl Grey that they recognise and feel safe ordering.

How much tea to use Use the formula 2.5 grammes to 200ml of water; the amount of tea can vary slightly up or down according to how strong or weak you want the tea to be. Don’t use a scoop to try and measure the correct amount of tea per pot or mug etc, because larger leaves obviously take up much more space in the spoon than small leaf tea. Instead, use digital scales for portion control.

The importance of filtering the water In most parts of Britain, the water that comes out of our taps contains limescale, chlorine, dissolved heavy metals and other pollutants, all of which have a negative effect on the aroma, flavour and colour of tea (and coffee), so it is important to filter out as many of these unwanted ingredients as possible.

Use a Brita filter jug, for example, or have a Brita filter tap fitted in the kitchen or back of house, or take local advice from a water specialist and have a suitable filtration system fitted to your mains water inlet. To understand how correct water filtration really makes a difference, brew a favourite tea in tap water and again in filtered water and you will immediately see and taste the difference.

How hot should the water be?

Don’t make the very common mistake of brewing all teas at the same temperature. Each category of tea (green, white, oolong, black, yellow or dark) needs a different temperature.

For example, if green tea is brewed in water at near boiling (a very common mistake), the high temperature draws too many of the bitter-tasting components (caffeine and the plant chemicals known as polyphenols which are good for our health but taste unpleasantly bitter) from the tea leaves.

Brew your green teas at around 70°C and the liquor will taste sweeter,

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TEA smoother, and more mellow. Try it for yourself! Brew the same green tea in boiling water for two minutes and in water at 70°C for two minutes.

Everything about the tea brewed in the cooler water (the colour, aroma and taste) will be better, more palatable, less bitter.

Water delivery systems In the past, hot water for tea was in almost all cases delivered from a boiler that was plumbed into the kitchen or pantry and was set at 98°C – which is fine for all the black teas we drank in the past, but is far too hot for more delicate white and green teas.

Today, more and more F&B managers have switched to the Marco Uber-boiler or the Marco Three Button Mix, for instance, which allow brewers to set different temperatures for different teas and change them very quickly and easily if required. And for home use or at tea tasting events, temperature-controlled kettles are an excellent option.

How long to steep the leaves?

The wrong steeping time can also ruin a good tea. The longer the leaves are steeped, the stronger, more bitter and unpleasant the liquor will taste, and customers find that when they pour a second or third cup from their pot, the tea is undrinkable. They then ask for a fresh pot, the pot is removed from the table and the spoiled tea is poured down the drain.

That means gallons of good tea going to waste, extra work for the waitstaff, and disappointed customers. Get to know the optimum infusion time for each of your teas, time the brew carefully and when the timer pings, separate the leaf from the liquor so that the leaves cannot go on brewing.

Separating leaf from liquor The separation of the wet leaf from the brewed tea liquor can be carried out either back of house or at the table, and customers are invited to separate once they feel the tea has brewed long enough. But, if the customer is expected

to lift a soggy teabag or a dripping infuser basket out of the cup or pot, they also need a dish or other container to put it on. This last step is almost always forgotten, so customers end up using their saucer as a deposit for the wet tea, leaving their cup without its base. This happens way too often and shows that the logic of using an infuser basket has not been understood or thought through.

With thoughtful choices about which teas to offer, good quality loose leaf teas, a menu that gives customers tasting notes and other information that will help them choose, and staff who have been well trained, consumers are much more likely to come back, bring others and spread the word about your great tasting, well-brewed tea. Everyone will benefit!

More information about tea training can be found at the UK Tea Academy web site (https://www.ukteaacademy. co.uk), which claims to be the only body in the UK that offers certified tea training and is recognised as a world authority for online tea education.

Teapigs launch their first ever decaf tea Using the C02 method to gently decaffeinate the tea leaves to create a cuppa with all the award winning full flavour of teapigs everyday tea, claim the company, but with none of the caffeine, the brand have just launched a decaf tea.

The premium decaf black tea market is currently pretty limited, observe the company, so this new launch offers a trade up for stockists and customers from a trusted brand, particularly amongst the pre and young family consumer groups, they propose – sectors of the market who are willing to spend that little bit more on better caffeine free teas to enjoy throughout the day, they feel.

“The decaffeination process can be quite harsh which often leaves you with a sad and tasteless tea,” said Louise Cheadle, teapigs co-founder and tea taster.

“Our decaf uses the C02 method which is a lot more gentle on the leaves and gives you a stronger, better tasting brew. We know that some of our stockists are still serving a bog standard decaf in a paper teabag next to our premium teapigs teas and herbals.

“For a customer it can be a bit confusing and off putting to be faced with a hotch potch tea offering from more than one brand. Well, the wait is finally over. Now people can complete their tea menu with a delicious decaf that has all the taste but none of the caffeine.”

The new blend from teapigs comes in 100% plant-based packaging which is standard across their award winning range, and with every pack sold, a donation is made to the teapigs ethical scheme which supports vulnerable young people in Rwanda (where teapigs source much of their tea).

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CUP RECYCLING

The

Nati nal Cup

Recycling Scheme The National Cup Recycling Scheme was launched in 2018 by, Valpak, a Reconomy Group Company, and Costa Coffee, and is now co-funded by seven other major brands including McDonalds, Pret a Manger, Caffè Nero, Greggs, Burger King, Pure and Lavazza Professional. Here, Samantha Ward from a leading UK provider of environmental compliance services, Valpak, introduces readers to the scheme and the benefits it has to offer to cafés and coffee shops, from global chains to local independents.

ADVANCES MADE Paper cup recycling has been the recipient of some pretty unwelcome and often inaccurate media coverage in recent times. The reality, however, is that the UK has made tremendous advances in recycling takeaway cups.

As a result, consumers now have sustainable means of recycling of their used cup while retailers can leverage the associated environmental and commercial benefits. This complements the significant increase in reusable cup usage which often also means customers can benefit from a discount or loyalty scheme.

Despite popular misconception, coffee cups only contain one major component which sets them apart from standard, recyclable paper products.

Many retailers use a polyethylene cup, which is typically made from 95% virgin fibre and a 5% polyethylene plastic lining which keeps the cup waterproof.

It’s this polythene lining which means that cups have to be collected separately to other paper products. It does not, in any way, mean that the cups can’t be recycled. In fact, the high-quality fibre that the cups are made from are a desirable product for the re-processors which can subsequently be used to make cards, shopping bags and reusable cups. What can make the process rather complex though is the ever-increasing diversity of cup types – compostables, biodegradables, water dispersion coating – the list goes on!

There are currently five recycling 22 CAFÉ LIFE | THECAFELIFE.CO.UK

facilities in the UK that accept paper cups. These are ‘standard’ paper mills; the only difference is that they have a slightly different process for recycling cups compared to other paper products.

Between them, these facilities have the ability to process all the paper cups used annually in the UK. COLLECTION CO-ORDINATION The National Cup Recycling Scheme and its members recognised that the challenge for cup recycling lies not in the recyclability of paper cups but in their collection. This is complicated by the fact that paper cups are usually consumed on the go, for example, while shopping or commuting. Members were keen to acknowledge this and ensure that the scheme was of a collaborative nature this why many have now installed cup recycling points inside their stores where consumers are able to return their cup, regardless of where it was purchased.

Now that we’ve established that cup recycling is very much possible and relatively straightforward, we need to do all we can to increase rates. When PE coated cups are 100% recycled it reduces their carbon footprint by 54%.

The environmental potential is then sizeable given the European recycling rate currently stands at around 36% and the fibre in each cup can be recycled up to seven times.

Whilst the environmental rationale for recycling is itself quite compelling it is also worth considering the commercial benefits. The ability to offer a recycling

solution enables cafés and coffee shops of all sizes to offer customers a service.

Enabling customers to recycle their used cups in your premises is a visible way of demonstrating your business’s commitment to the environment and, in doing so, reinforces the sustainable element of your brand. The ability to recycle their cup, irrespective of where they purchased their drink, is also another way to get people into your store who might ordinarily have not come in from the street.

INCENTIVE So how does the scheme work?

The National Cup Recycling Scheme financially incentivises waste collectors, funded by the signatory members, to collect paper cups separate from the rest of the waste and recycling by offering them an additional £70 per tonne of cups delivered to one of the scheme’s partner mills.

This subsidy is in addition to the commercial fee that they receive from the papermill for the value of the material (fibre) itself. The aim is to make the separate collection of used cups more commercially attractive for waste collectors to include as part of their recycling offering and in turn to boost collection and recycling rates. In this way, the scheme brings together retailers, waste collectors and reprocessors all with the shared aim of growing the infrastructure needed to increase the number of paper cups being recycled in the UK.

CUP RECYCLING Cafés and coffee shops wanting to support the National Cup Recycling Scheme just need to follow two simple steps.

INVEST IN A CUP RECYCLING BIN We recommend using a tube-style bin with a liner which separates lids, liquids and cups. These bins aim to reduce contamination and make it efficient to transfer cups to larger totes ready for collection FIND A WASTE COLLECTOR WHO IS PART OF THE SCHEME The number of waste contractors collecting cups on the National Cup Recycling Scheme has quadrupled in the last year. To see the full list visit www.cuprecyclingscheme.co.uk.

If your waste collector isn’t on the scheme yet but interested in recycling cups, please ask them to get in touch.

RESULTS Since launching in 2018, the scheme has collected and recycled over 165

million cups, over 1,800 tonnes. To try and put this into some kind of context if these cups were stacked end-toend, they would reach from Valpak’s office in Stratford-upon-Avon to Cairns on the eastern cost of Australia. As the scheme enters its fourth year, it looks set to continue its growth with twenty-five waste collectors offering a paper cup collection service across the UK. The number of UK re-processors able to accept paper cups has also grown from only three in 2018 to five in 2022, which together have the capacity to recycle all fibre-composite cups placed on the market in the UK. Scheme members and Valpak are ready to drive cup recycling forward in 2022 by increasing the number of cup recycling points for consumers in closed environments, for example, service stations, shopping centres, and transport hubs (any retailers wanting more information on the scheme are welcome to email me on CupRecycling@Valpak.co.uk).

“At Costa we are really determined to recycle as many cups as possible.

For example, since 2018, when Costa helped to set up the National Cup Recycling Scheme, we’ve made it possible to bring back any takeaway cup (of any brand) to any of our stores and we will recycle it,” reports Laurence Webb - UK&I Sustainability Lead Costa Coffee.

“Every day our baristas across the country do a great job in collecting these cups from around the store, bagging them up and giving them to the delivery drivers who supply our stores. The drivers return to their depots with the cups, then the cups are eventually sent to specialist recycling facilities and made into new products.

“We do need the help of our customers though, for example by handing over used cups to one of our baristas or simply leaving them near the bin or on a table. Unfortunately, if the cups are put into the general waste or mixed recycling bin, we can’t recycle them!”

THECAFELIFE.CO.UK | CAFÉ LIFE 23

Lantmännen Unibake UK’s thaw and serve range.

What’s for

BREAKFAST? Regarded by many as the most important meal of the day, breakfast is experiencing a resurgence with the sector’s suppliers presenting cafés and coffee shops with appealing products and ideas to help draw customers in and meet redefined demands.

BLURRED BOUNDARIES “With many consumers well and truly in the routine of hybrid working, foodservice strategies are adapting accordingly,” observes Kate Sykes, marketing manager, Lantmännen Unibake UK, whose brands include Schulstad Bakery Solutions (ready glazed Danish pastries, Viennoiserie, sweet treats, continental savouries, speciality, and French breads) and Americana (fast food breads, including premium and classic burger buns, baps and hot dog rolls).

“There are now blurred boundaries when it comes to breakfast. Clockless eating, as the requirement to commute diminishes, has led to breakfast being eaten later in the morning. This means that the sale of more snack-sized breakfast items is on the rise and there has been an expansion of traditional breakfast items into other day parts.

“As such, sweet treats such as Danish pastries are becoming more of a

breakfast staple for many, but especially in cafés and coffee shops, with our research showing that they are most likely to be consumed in these venues (Lantmannen Unibake UK - Opeepl Danish and French Pastry Marketing Research - June 2021 data).

“A major motivation for consumers when it comes to choosing a breakfast item from a café is the ability to pair it with a drink that elevates the overall experience. Almost 96% of consumers consider purchasing a sweet pastry with a drink according to our research, as well as 66% of consumers habitually pairing these items together at least once a week (Schulstad Bakery Solutions research - Opeepl – Thaw & Serve – February 2022). So, pairing these items together for breakfast provides the perfect opportunity to encourage incremental sales.

“And while encouraging increased dwell time is a tried and tested way to

secure incremental sales, another key opportunity at breakfast is the grab and go market. Offering individually wrapped sweet pastries at the till, for instance, provides the perfect grab and go solution and helps to encourage incremental sales at the point of purchase.”

CREATIVE BAKERY “The popularity of artisanal cafés with their own bakeries has seen a big growth in experimenting with different breakfast products that push the boundaries in both format and flavour,” reports Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods.

24 CAFÉ LIFE | THECAFELIFE.CO.UK

Tudo

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Learn more about the Tudor range of products visit

www.tudorcoffee.co.uk Tudor Tea & Coffee, U31-35 Thurrock Commercial Centre, Purfleet Industrial Estate, Aveley, Essex RM15 4YD

Sales: +44 (0)1708 866 966 Email: sales@tudorcoffee.co.uk COFFEE MACHINES • COFFEE ROASTING • TEA BLENDING • TAKE-AWAY CUPS • ANCILLARIES

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26/11/2020 10:44

BREAKFAST “Hybrid bakery products such as cruffins (a muffin made with croissant dough), baissants (a sweet or savoury bagel made with croissant dough) or cronuts (a croissant/donut cross) are right on trend as sweet breakfast treats. They offer a great foundation for exciting fillings and ‘loaded’ toppings – cream, fruit fillings, drizzles, caramels, chocolate, even branded chocolates and biscuits.”

Dawn Foods’ new all-natural flavour Whole & Ancient Grain Cake Mix can be used to create some delicious texturefilled sweet breakfast bakes to appeal to consumers’ preference for ‘better for you’ sweet bakery products, they propose, as well as tap into the current trends for grains, seeds and rustic flours.

With quinoa, buckwheat and spelt, Dawn’s new multi-purpose Whole & Ancient Grain Cake Mix, part of the Dawn Balance portfolio, offers an easy to use product and can make a variety of sweet bakery products, including muffins, loaf cakes, cookies, cake bars – even waffles and shortcrust pastry – they claim.

Dawn has recently also partnered with Maple from Canada, whose development chef, Olivier Briault, has created Maple BTL Cronuts using Dawn’s Whole and Ancient Grain Cake Mix as the foundation, then generously filling the cronuts with crisp bacon, fresh tomato, ketchup and maple syrup for a tempting sweet-savoury combination.

Dawn Foods’ Whole & Ancient Grain Cake Mix can also be used to make waffles with added texture and visual appeal. Easy to prepare, waffles can give the café operator the opportunity to personalise with toppings, such as blueberries, bananas, peanut butter, chocolate and even crushed biscuits.

Their new Delifruit Classic Superfruit Filling, containing redcurrants, cherries, blueberries, cranberries and pomegranates complements the Whole & Ancient Grain Cake Mix and helps to make a colourful topping for waffles, along with a swirl of healthy Greek yoghurt, they suggest.

LEISURELY More time at home during lockdowns revealed the joy of a leisurely breakfast, and a chance to create a more

considered meal than the hasty bowl of cereal or uninspiring slice of toast that time would have afforded before heading out the door. So, it makes sense that when industry and workplaces re-opened, interest for such breakfast occasions spread from the home to out of home.

“The demand for familiar, comforting foods during the pandemic hailed the return of the cooked breakfast, sausages proving to be a particular favourite,” says Charles Coleman, sales director at The Sausage Man. Research from Mintel (Temporary Slowdown In Meat Reduction Trend As Processed Meat Sales Boom, January 2021) indicated that ‘sales of processed meat products, including processed poultry and red meat main meal components have skyrocketed by 18% during 2020 and are estimated to be worth £3.7 billion. Breakfast and barbecue favourites, bacon (+18%), sausages (+20%) and burgers (+26%), all benefited from the rise in scratch cooking and a shift towards eating at home.’

“Consumer desire for premium quality foods made from high quality ingredients is here to stay, and the lure of global cuisines has been steadily building – especially as travel has been off the cards for some time,” Charles Coleman continues.

“We have become a nation of foodies with a keen curiosity for new flavours, and our younger, digitally driven, generation have embraced better food offerings, showing interest for regional specialities that not only taste good, but are also produced with care and preferably instagrammable too!”

Specialising in the finest German charcuterie sourced from award-winning butchers across Germany, The Sausage Man has become known for a varied selection of regional gourmet sausages, many of which make a perfect breakfast offering with their authentic recipes lending well to the breakfast occasion.

They recommend Bratwurst Original Nürnberger Mini sausages - famous across Germany with a history of almost 500 years. These pork-based sausages are seasoned with marjoram and traditionally grilled over a beechwood fire for a smoky flavour.

A DESK READY BREAKFAST Influenced by the ‘overnight oats’ trend, Oatsu is a new plant-based breakfast opportunity setting out to offer a portable, all-natural snack that stops discerning time poor, commuters at risk of relapsing back into bad snacking habits as they slowly return to office life.

Launched early in 2022 in Choc Peanut, Blueberry & Apple Cinnamon and most recently Banana Biscoff variants, it is already making positive waves within the capital with online supermarket Jiffy having announced recently that Oatsu provides their fleet-footed operation with its first and third most popular breakfast options.

At its simplest, overnight oats has come to represent the very antithesis of traditional sugar-laden cereals, set in their ways porridges or curious liquid alternatives - a substantial slow-release energy snack made with raw rolled oats that are jam-packed with resistant starch (beta-glucan), the food the good bacteria in your gut feeds upon.

“Despite being a long-time advocate of preparing overnight oats, one doesn’t always have the time or inclination to spend every evening in the kitchen prepping for the next day,” says Oatsu’s creator, former HSBC social media manager Lauren O’Donnell (pictured), who says she constantly found herself frustrated by the lack of substantial plantbased breakfasts available within the supermarkets encircling her office.

“Having taken my fledgling idea to an Enterprise Nation gathering in late 2019, I was taken back by the overwhelming positivity towards my vision and samples. I knew then that Oatsu had an exciting future providing the perfect ‘at desk breakfast.’ Three years on, Oatsu has made the transition from post-it thought to bona-fide business and I’m so proud that many of my in-attendance, Enterprise Nation peers have gone on to become vocal Oatsu devotees.”

26 CAFÉ LIFE | THECAFELIFE.CO.UK

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COFFEE MACHINES

Which type is

RIGHT?

In the UK, according to British Coffee Association data, we drink approximately 98 million cups of coffee every day, and demand is growing. A great coffee offer has potential to be a lucrative source of income; a hook for bringing customers through the door and the reason they keep coming back. However, there are several factors which contribute to the best cup of coffee a business can deliver, not least the coffee machine itself.

RIGHT FIRST TIME “Whether you are a mobile catering unit, shop, pub, hairdresser, restaurant or coffee bar, buying a machine is an investment you’ll want to get right the first time,” says Lorraine Bridden (pictured), owner of independent organic coffee roastery, Owens Coffee.

“For commercial customers, we recommend three types of machine.”

Filter coffee machine With filter coffee machines, a paper filter is put into a removable basket.

Coffee is ground and placed into the filter (ideally use a grinder and whole beans each time the machine is used.

You can use pre-ground beans, but this isn’t as fresh). The machine heats up the water and this pours through the coffee and filters into a jug or an urn, which can then be kept warm.

28 CAFÉ LIFE | THECAFELIFE.CO.UK

Bean to cup A bean to cup machine is either a fully or semi-automated coffee machine. It does the work of a grinder and coffee machine. Place your beans in the hopper at the top and everything else is done for you. At a click of a button, the machine grinds, doses, tamps, pulls your shot and even textures your milk. No extra equipment or accessories are needed and very little to no training is required (although it will need regular top-ups, servicing and cleaning). Use great coffee beans and the bean to cup will grind on-demand for the freshest coffee, every time.

“In my opinion, bean to cup machines make it easy to pour a good espresso, but difficult to produce an excellent espresso,” says Lorraine Bridden.

COFFEE MACHINES Traditional espresso machine A traditional espresso machine requires technical skills and knowhow. This is when making coffee becomes an art. Espresso machines should only be manned by trained baristas. Everything a bean to cup machine does automatically, a barista performs manually. From grinder calibration to timing/ temperature of the pour, the additional control they have over multiple variables means a barista can create a beautifully balanced espresso. This machine helps provide the full coffee ‘experience’.

FACTORS DETERMINING SELECTION “Selection is influenced by practicality and labour, volume, your drinks menu, quality and budget,” Lorraine Bridden continues.

“Smaller filter machines need less investment than bean to cup or espresso machines. Someone needs to oversee the coffee-making process, but this is straightforward.

Once made, with coffee stored and kept warm, it can serve multiple drinks, on-demand.

“For high volume, consider a machine which pours the coffee directly into a portable urn. This allows you to serve many drinks at once, to always have freshly brewed coffee on hand, and to offer refills.

“Commercial filter machines take up little space and for bigger budgets, some bulk brewers even allow the operator to set recipes and batch volume requirements. For offices, small restaurants, B&B’s/ guesthouses, right up to large events venues. Filter coffee can deliver great quality black coffee or coffee with milk, but to serve a wider variety, including lattes and cappuccinos, you’ll need a bean to cup or espresso machine.

“A bean to cup machine is ready at the push of a button. Preprogrammed, the machine can be used by anyone with little to no training. Bean to cup won’t give your establishment the quality of an espresso machine, but the technology has come on leaps

and bounds. For a menu offering the most popular coffee drinks, bean to cup provides a quick, easy option in smaller restaurants/cafes, offices, hotels, gyms and other high footfall, fast-turnaround, self-serve locations.

“A bean to cup machine doesn’t work for a consistent stream of serious coffee drinkers, however.

To attract customers with your coffee, an espresso machine is a must-have. Customers enjoy the theatre of coffee - the smells, the sounds, latte art and the taste. For many, the coffee-making experience is as important as the drink. It is ritualistic and the espresso machine delivers. Here, quality is essential.

If you sell a bad cup of coffee, the discerning customer will switch to the nearest competitor. Likewise, offer great coffee and customers become loyal ambassadors. This is evident when you see two coffee shops side by side, one empty while the other has queues out the door!”

TRAINED BARISTAS As a trade supplier, Owens Coffee provides professional training as part of their service, and any good roastery will include this, they emphasise.

“Be sure to get your core team members on a course. Even those with barista experience may have picked up bad habits or never had formal training, which leads to poor quality and lack of consistency,” adds Lorraine Bridden.

“Consider the room available for your espresso machine, plus its required output. The size of an espresso machine is often determined by the number of group heads, which determines the number of coffees you can produce.

“If you only have one barista at any one time, a machine with more than one or two group heads is unnecessary. For high footfall, more baristas are needed, and you won’t use their time effectively if they can’t get on the machine. You’ll need to consider space and budget for a commercial grinder here too.”

BUDGET Regardless of the machine type, set a budget and buy the best you can for your money, advise Owens, and if purchasing second hand, research the machine and check that parts are available.

“Buying a machine you can’t service or repair quickly and easily is a false economy. Consider leasing a new machine if up-front costs aren’t manageable,” says Lorraine Bridden.

“Importantly, for an essential investment like a coffee machine, learn from those who have bought them before, across many types of business. Find a reputable coffee provider and seek their advice. There is nothing better than first-hand expertise!”

EXTRA CONSIDERATIONS “Some bean to cup machines have built-in grinders which offer convenience for sure, but speciality coffee shops will almost always go for a separate grinder as they are just as key to a quality coffee as your espresso machine,” points out Paul Radin, owner of speciality coffee gear supplier, Coffee Hit. “Your grinder isn’t an area to overlook or cut corners on. To build a reputation for serving amazing coffee you’ll need to grind fresh, using a precision grinder that can grind consistently without compromising flavours and aromas. The quality of the grind can make a huge difference in taste.”

Essential features to look out for, advise Coffee Hit, include the following.

Speed Look for a weight-driven grinder that gets the job done fast.

Temperature control Cheaper grinders can build up heat fast at speed so look out for a low RPM, so your beans will be exposed to less heat.

Burrs Conical burrs are preferred by many baristas for allowing the full and THECAFELIFE.CO.UK | CAFÉ LIFE 29

COFFEE MACHINES

complex flavours to be preserved during the grinding process while flat burrs deliver uniformity of grounds, so there are benefits to both. Make sure you have a good grind range for all the brewing types you serve up.

Grind too coarse for your espresso machine and you’ll turn out a sub-par brew (look for a range around 2301150 microns).

Hopper Size will be important – you won’t want to waste time refilling your beans every five minutes. Some models offer hopper extensions that you can keep building up to the required size for your needs.

of drinks, you’ll likely still customers who come in for a classic cup of coffee,” Paul Radin adds.

“So having an automatic drip coffee maker on hand is a smart move – especially for speed. Look out for models approved by the Specialty Coffee Association (SCA) which have been specifically designed for speciality coffee brewing. They come with smart features like a preinfusion mode that kicks off with a bloom to prevent CO2 mixing into your brew, a wide showerhead and a flat-bottomed filter to ensure even water distribution.

“Some have a constant 93°C-96°C water temperature to optimise coffee extraction - so you’ve no concerns about compromising on quality. Look out for brewing speed too – they’re surprisingly slick, brewing eight cups in just six minutes, helping you to stay on top of demand.”

Convenience Look out for grinders that come with built-in scales for convenience, along with a portahook to aid hands-free dosage.

“While an espresso machine offers the flexibility to create a whole host

WATER Clean, filtered water is another essential ingredient for outstanding coffee, emphasise Coffee Hit, but when your café or coffee shop is in a hard water area that could be easier said than done.

Noise Your grinder’s on the go constantly so you don’t want it blaring out.

Some grinders come with noise reduction features.

30 CAFÉ LIFE | THECAFELIFE.CO.UK

“The SCA states three key characteristics must be absent from water in order to brew great coffee.

The water must be free from any aroma, colour, and chlorine for the full taste, body, and smell of the coffee to emerge,” says Paul Radin.

“In addition, the SCA sets five standards for water chemistry necessary for brewing high-quality coffee. The levels of calcium hardness, sodium, TDS (total dissolved solids), pH, and total alkalinity must be monitored and fall within specified ranges. These provide coffee shops with metrics to ensure consistency and encourage coffee of superior quality and taste.

“Water filtration systems are formulated specifically for specialty coffee brewers and are critical in hard water areas. Built-in scale inhibitors prevent damage to any espresso machines, while filters eliminate contaminants that pollute taste and aroma.

“Whether you’re setting up from scratch or looking to upgrade your existing equipment, be sure to carry out thorough research first, check out authentic reviews and put quality of your coffee and simplicity of use at the heart of your decision-making process.”

COFFEE MACHINES

OPINION: Bean to cup comes of age

Coffee specialist, Rohan Pitumpe (head of training at Miko)

Choosing a new coffee machine is a critical decision for most businesses, and it’s not simply a question of picking the right machine. It’s about selecting the correct machine for your business that is important.

In a commercial environment, the choice usually comes down to a traditional espresso or a bean to cup machine.

Traditional espresso machines are operated by a skilled barista and require additional equipment like a coffee bean grinder doser and a separate milk fridge, whereas bean to cup machines have integral grinders and the whole brew process is automated. Great tasting coffee is delivered to a consistent standard at the touch of a button.

Machine manufacturers are investing heavily in research and development, introducing advanced new technologies that bring increased levels of automation to the brew process. Of course, all coffee machines are not made equal! It’s like most things in life, you get what you pay for.

If you opt for a machine from a premium manufacturer, you will very likely find that both traditional and bean to cup machines routinely feature automatic grinder adjustment, boiler management, regulated temperature control, milk systems and more, all designed to take the guess work out of the brew cycle and minimise the margin of error. The likelihood of poor-quality coffee is therefore significantly reduced which is great news for your business and for the customer.

With the advances in technology, we are seeing the differences between bean to cup and traditional espresso machines, in terms of consistency and coffee quality output, becoming increasingly blurred.

I’ve been involved in numerous blind trials with beverages brewed up on both bean to cup and traditional machines. In my opinion, only a very experienced coffee enthusiast would be able to tell which coffee was brewed on which machine.

We have seen leading names in the industry such as Dale Harris, World Barista Champion 2017, endorsing the Eversys brand of bean to cup to machines. In my view, this is a sure sign that there is an emerging acceptance of bean to cup as a credible alternative to traditional espresso machines within the industry which is to be welcomed.

Another part of the jigsaw to think about when choosing a new machine is the influence of customer perception as there is no doubt that a traditional machine makes quite a powerful design statement, often taking centre stage in a coffee shop and adding quite a wow factor which impresses customers.

The made by hand element of preparing a drink on a traditional machine is also important because the public associate it with quality, but as previously mentioned, automation has had quite an impact on the operation of

traditional machines, retaining the hand-crafted perception but making the job of brewing up a lot easier.

For example, some grinders have an auto tamp feature now and even the machine’s steam wand function can be fully automated, regulating milk volume and temperature, which means the barista delivers velvety smooth foamed milk with ease, regardless of his/her skill level.

As well as driving up quality, the automation of key processes also reduces the training burden on the business and with the ongoing staffing crisis in the industry, this must be a consideration.

In terms of automation, there are robot baristas in existence right now that create up to 100+ cups of coffee an hour with perfect latte art, in the most efficient way possible. It will be quite a while before a robot coffee shop becomes mainstream, but the point is the technology is already in existence and is being used around the world.

As I see it, the technology is moving on now at quite a pace, driving up quality and consistency to a level not previously known. But public perception is lagging behind. Unfortunately, bean to cup is still seen as the poor relation in terms of in cup quality, but as I’ve explained, in my experience the reality is very different.

The only significant difference between the two is that of speed. Bean to cup machines deliver quality coffee in volume and at a pace that cannot be matched by a traditional machine.

For this reason, bean to cup is the machine of choice in busy, high volume locations where speed of service is critical.

Before deciding on a professional coffee machine, I would definitely recommend a ‘try before you buy’ approach. Brewing up on both bean to cup and espresso machines with various technologies and specs will give you real insight and help you make a more informed choice based on your business needs.

It’s critical that you settle on a machine that is just right for you and a credible machine supplier will be happy to guide your decision and to help you make the right choice.

THECAFELIFE.CO.UK | CAFÉ LIFE 31

COFFEE MACHINES

Installation day Once your machine decision has been made, it’s just as important to prepare for its smooth installation, says Maxime Herbaut, national sales manager at Cimbali, who offers the following ‘inside track’.

Think ahead Undoubtedly, a professional coffee machine is likely to be one of the largest investments a coffee shop is likely to make.

Whether opening a brand new café, or refurbing an existing space, the day the shiny new coffee machine arrives is always going to be memorable.

Ensure the basics are sorted out in advance so there are no delays in store once the engineers are on site. That way, installation day won’t become memorable for all the wrong reasons.

Where shall I put the coffee machine?

This may sound like a daft question i.e., it’s obvious isn’t it? But that’s not always the case. When dealing with a new café build out, things are a lot easier because the whole set up i.e., power and water supply, location of other equipment, customer flow etc., are likely to have been considered and planned for in advance and there is the opportunity to set things up exactly as you want them.

However, things might not always be quite so straightforward in a retrofit situation when all the ‘essentials’ are already in place, and which means you have to work with what you have already got.

Where the machine is located has a significant impact on the whole coffee experience, including workflow management, customer engagement and aesthetics, so it’s important to get it right.

Most traditional coffee machines are a design statement and become a focal point for the whole coffee shop. In most situations, the optimum area for installation is therefore on the front counter, in full view of customers.

Installation essentials Space is required for the barista team whilst at work steaming the milk, tamping, serving coffee and, of course, chatting to customers. With this in mind, moving the machine a few centimeters either way can

make a big difference in terms of freeing up space for the barista to work comfortably.

Counter height and strength also have to be considered. Traditional machines are heavy and it’s important that the counter is sturdy enough to support the machine and robust so that it doesn’t move when the machine is being used.

Most machine manufacturers will stipulate that the cold water supply with isolator valve (on/off tap) is no more than 1-1.5 metres from the espresso machine.

Access is also needed in the countertop for hoses and cables for the machine’s waste, water and power supply. This is definitely something that people overlook – or they plan for it, but in the wrong location…

It is essential to look at the spec sheet for the machine you have in mind and mask out the counter area with tape so you can see if there is sufficient space for the proposed layout – better safe than sorry.

Don’t forget water and power Specific parameters for recommended water quality will be set out by the machine manufacturer so it’s worth checking this out in advance.

Limescale build up can be an issue in a hard water area. As well as clogging up machine components causing unnecessary machine breakdowns, limescale deposits can affect the quality of the finished drink.

A low pH level and excessive chlorine can also adversely impact drink quality and machine operation too.

If in doubt about the quality of water in your area, then have it tested (not least because machine damage caused by poor water quality could invalidate the manufacturer’s warranty).

You may need a water filter system, of which there are plenty on the market, with differing levels of sophistication. If in doubt, call in an expert to advise on the most appropriate system for your needs.

In terms of power supply, requirements will vary according to the machine. Single group traditional machines can usually run

off a 13Amp plug, whereas a larger two/ three group model commonly requires a 16 to 32Amp single phase supply. If the site is busy and a faster machine performance is needed, then a larger three phase supply may be required. Best advice is to always check machine specs first and get the right electrics sorted before installation day.

Installation day arrives Installation day should be a breeze if the necessary prep has been undertaken in advance.

Ideally the installation team will arrive on site, position the machine in the right location, power up and get started on the set-up process.

The engineer must set up the machine and grinders perfectly, according to the drink selection and recipes the customer has chosen.

The key is that the grinder dispenses the right amount of coffee to avoid any waste and the blades are grinding accurately to ensure great tasting coffee. The machine must be set up to deliver the right amount of water, and at the correct temperature to ensure perfect extraction of the espresso.

What should you expect?

The precise schedule will vary for each manufacturer, but at Cimbali we view the set-up visit as an opportunity for our ‘coffee expert’ trainers to share their knowledge and expertise to help customers maximise every aspect of their investment.

Typically, we cover machine and grinder operation including the different technologies, tamping and flushing, drink selection, the brew process, milk steaming and drink preparation and the biggest part of the training, routine cleaning and equipment maintenance.

We don’t leave until we are 100% confident that the customer has all the necessary confidence and knowledge to deliver great tasting coffee every day – that’s our mission and we don’t settle for anything less.

32 CAFÉ LIFE | THECAFELIFE.CO.UK

Tudo

Take up Tudor on their ‘Award Winning Coffee’ challenge today!!

Have one of our Coffee experts visit you and if we can’t offer you an improved coffee for a lower price then you’ll receive the latest Innovative Design loose tea 2 cup infuser, valued at £16.95 +VAT!!

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CALL TUDOR NOW on 01708 866966

Learn more about the Tudor range of products visit

www.tudorcoffee.co.uk Tudor Tea & Coffee, U31-35 Thurrock Commerical Centre, Purfleet Industrial Estate, Aveley, Essex RM15 4YD

Sales: +44 (0)1708 866 966 Email: sales@tudorcoffee.co.uk COFFEE MACHINES • COFFEE ROASTING • TEA BLENDING • TAKE-AWAY CUPS • ANCILLARIES

Tudor-Advert.indd 1

11/06/2020 17:11

INTERVIEW

Q&A

Paul Radin (owner of Coffee Hit).

HOW DID YOU GET INTO THE WORLD OF COFFEE? When I lived in Sydney, great coffee was easily accessible. Then when I came to the UK, I started a mobile coffee van serving great coffee at industrial parks and offices in south east London. But to get any decent barista kit I was having to order from the USA or from Australia. So I had an idea to offer these products here for sale in the UK. Back in 2008, there was only a handful of speciality coffee shops so I would visit them with my backpack of my barista gear and hope they would like and buy it. And they did!

for a better brew - and they are willing to pay more for it. Coffee is becoming more of an experience, with people becoming increasingly knowledgeable and demanding in terms of the provenance of the beans, blends, roasts and different brewing techniques.

WHAT DO YOU SEE AS THE MAIN CHALLENGES NOW FACING THE CAFÉ AND COFFEE SHOP SECTOR IN THE WAKE OF THE RESPONSE TO COVID? Lockdown led to a surge in home brewing, with consumers having the time to learn how to create café-level coffee in their own kitchens, and this has raised expectations on the high street. Coffee shops have to work harder to stand out now.

WHAT CURRENT – NEW OR EXISTING - OPPORTUNITIES ARE THERE FOR OPERATORS? Coffee shops that are creating a sense of community – that are becoming the ‘hub’ for people to connect again are the ones that are really thriving.

There’s a huge opportunity for cafés and coffee shops to capitalise on the rapidly-growing interest in the world of coffee by becoming a facilitator of speciality coffee brewing. That means not just embracing people’s passion for coffee by serving up a decent cup of Joe, but taking time to educate customers on how to upgrade brewing at home and then selling on the products to enable them to do it themselves. This has proved to be a fantastic way to boost profits but some café owners are worried this might mean customers then stop coming to the café altogether if they get so good at home brewing.

However, if the past two years have taught us anything, it is the importance of human connection and socialisation. The secret is to provide an environment where people will be drawn to, somewhere they can enjoy that sense of belonging.

HAS CUSTOMER BEHAVIOUR CHANGED (FOREVER OR TEMPORARILY?) Customers are definitely getting more discerning in terms of quality, particularly when it comes to coffee.

Decent coffee is a huge draw for people now. They will literally travel over the other side of town

WHAT SHOULD OPERATORS BE DOING TO ‘STAY RELEVANT’?

They should think beyond the obvious and inject some excitement into their offer. The most successful coffee shops are those that create interest – introducing new flavours and blends on a regular basis, and even their own mini roastery - to

WHAT DO YOU LIKE ABOUT IT IN PARTICULAR? Speciality coffee is like a big community. Everyone is just trying serve customers the best coffee possible, using the best equipment, the best coffee and the best people to give a great overall experience that makes the customer come back again and again.

34 CAFÉ LIFE | THECAFELIFE.CO.UK

Paul Radin is owner of Coffee Hit, a UK supplier of speciality coffee brewing equipment and barista essentials that have all been road tested for quality and durability. keep customers coming back to try something new. Introduce ways of connecting with different audiences – operating in the evenings, offering up coffee experience events, educating people in coffee and introduce them to the breadth of brewing, different methods, roasts, grinds etc. That way you give customers a reason to stay engaged and set yourself out as an authority on coffee to become a go-to place that offers something completely different to your competition.

WHAT THREATS AND CHALLENGES ARE THERE IN GENERAL IN THE HOSPITALITY WORLD? Rising energy costs are obviously in everyone’s minds right now as well as staff shortages. Since the pandemic, recruitment across all sectors has been tough, let alone hospitality where swathes of experienced workers have jumped ship in search of employment stability elsewhere. People want more from their employer these days too, but it isn’t always about wages, sometimes

INTERVIEW it’s about appreciation, benefits, training and flexibility. For business owners in hospitality, it’s a tough world out there and what worked with recruitment a few years ago isn’t cutting the mustard now. You have to adapt.

WHAT ADVICE DO YOU HAVE FOR NEW START-UP BUSINESSES IN THE CAFÉ SECTOR? You’ve got to be really clear on what is unique about your business – what is the problem you solve for people? When you answer that, using language that your customers understand – people will want to connect with you. Give them a reason to engage with you – a free drink only has the shelf life of the depth of the cup they drink it out of, so you need to be clear what you stand for.

Don’t scare people off with fancy descriptions or making things over complex. Keep it simple. High quality.

And enjoyable.

Invest in training for your baristas – the better the service you can deliver

the more likely people will return. It is those simple touches like latte art and being able to offer advice on a brew type or roast preference that make all the difference. Look to team up with a local roaster – it’s a great way to build a sense of community and can be beneficial for crossover marketing too.

WHEN IT COMES TO OPTIMISING SPEND ON EQUIPMENT, WHAT SHOULD OPERATORS BE FOCUSING ON? Invest in quality at the start – buying cheap means buying twice and you can’t afford for your gear to break down on you when you have a rush of customers on. Look for durability – brands like La Marzocco, Baratza and Rhino are built to last and offer exceptional customer service. Invest in equipment that is simple to operate, easy to clean and designed for commercial use. That doesn’t necessarily mean you need to spend money on all the bells and whistles – it’s about getting the best for your budget. A simple, effective

separate grinder works just as well as a complex built-in grinder attached to your machine.

WHAT FUTURE PLANS DO HAVE FOR YOUR OWN BUSINESS? Over the last couple of years we’ve really focused on clarifying who our customers are and what the problem is that we solve for them. We’ve also lasered in on our value – helping cafes and coffee shops to serve great coffee, simply. We’ve always road tested every item we sell so we are 100% confident it’ll be fit for purpose for clients. But we’ve just never really spoken much about it before, so this year we’re working on getting that message out there – so business owners don’t have a spend a ton of time trawling the internet wasting money on substandard gear that’ll let them down. We want people to know when they come to our site they can rest assured everything is great quality and built to last and they will get the information they need to make the right decision.

International Suppliers Index 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 SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

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

BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd

THECAFELIFE.CO.UK | CAFÉ LIFE 35

Café Product Index ADVISORY, BUSINESS &

CHUTNEYS & RELISHES

Cold Drinks & Mixers

FISH PRODUCTS

CONSULTANCY SERVICES

Chutneys

Italian Beverage Company

Crayfish

Bernard Matthews (Sunderland) Ltd.

Bespoke Software

Freshfayre

Freshfayre

Cargrill Protein Europe

Kelsius

Juices

Leathams

Royal Greenland Ltd.

CP Foods UK Ltd.

Mezze

Mizkan Euro Ltd.

Prawns

Dawn Farms UK

CP Foods UK Ltd.

Freshfayre

H Smith Food Group PLC

Smoothies

H Smith Food Group plc

Royal Greenland Ltd.

Italian Beverage Company

Leathams

Freshfayre

Moy Park Ltd.

Zafron Foods Ltd.

Seara Meats BV

Business Systems Kelsius Mezze Nutritics Consultants The Wordbox

The Ingredients Factory Zafron Foods Ltd. Relishes Blenders

Freshfayre Italian Beverage Company Leathams

Freshfayre Harvey & Brockless

EGGS & EGG PRODUCTS

Salmon

Mezze

Leathams

Eggs (hard boiled)

Freshfayre

Factory

Mizkan Euro Ltd.

Freshfayre

Grote Company

The Ingredients Factory

Kelsius

Zafron Foods Ltd.

Millitec Food Systems Ltd.

Pickles

Zafron Foods Ltd.

Freshfayre

Food Safety

E Commerce

Fresh-Pak Chilled Foods Egg Products

Leathams The Fintastic Fish Co. Seafood/Shellfish H Smith Food Group PLC

Freshfayre

Royal Greenland Ltd.

Geeta’s Foods Ltd.

Fresh-Pak Chilled Foods

Tuna

ALS Food & Pharmaceutical

Leathams

Futura Foods UK Ltd.

Freshfayre

British Lion Eggs

The Ingredients Factory

Leathams

H Smith Food Group plc

Salsa

Stonegate Farmers

Blenders

Zafron Foods Ltd.

Kelsius Nutritics BAKERY PRODUCTS Doughnuts Moy Park Ltd.

Freshfayre Zafron Foods Ltd.

EQUIPMENT & VEHICLES Baking Pans

Moy Park Ltd. The Fintastic Fish Co. Zafron Foods Ltd

Chicken

Smithfield Foods Ltd. Continental Freshfayre Leathams Smithfield Foods Ltd. Duck Bernard Matthews (Sunderland) Ltd. CP Foods UK Ltd. Freshfayre H Smith Food Group PLC Ham Freshfayre Gierlinger Holding GmbH

FOOD WHOLESALERS

Leathams

Country Choice Foods

Smithfield Foods Ltd.

Morning Goods

DRESSINGS, SAUCES AND

New York Bakery Co.

MAYONNAISE Dips

Buttering Machinery

FRUIT

Freshfayre

Tortilla & Wraps Freshfayre

Blenders

Deighton Manufacturing

General

H Smith Foodgroup PLC

Mission Foods

Freshfayre

Grote Company

The Ingredients Factory

Meatballs

Fresh-Pak Chilled Foods

Millitec Food Systems Ltd.

Guacamole

Snowbird foods

BREAD & ROLLS

The Ingredients Factory

Pork

Fresh

Coffee Machinery

Leathams

Zafron Foods Ltd.

Coffee Safe

INSURANCE

Freshfayre

La Cimbali UK

Insurance Protector Group

Gierlinger Holding GmbH

Jacksons Bakery Speciality Jacksons Bakery

Dressings Blenders Mayonnaise

Lamb

American Pan UK

Dawn Farms UK

Pumphreys Coffee

H Smith Food Group plc

Conveyors

LABELS

Leathams

Freshfayre

Deighton Manufacturing

Nutritics

Moy Park Ltd.

Fresh-Pak Chilled Foods

Grote Company

Planglow Ltd.

Smithfield Foods Ltd.

Harvey & Brockless

Millitec Food Systems Ltd.

Reflex Labels

Sausages

BUTTER & SPREADS

Piquant

Cutting & Slicing Equipment

Butter

Zafron Foods Ltd.

Freshfayre

Mustards

Spreads

Blenders

Freshfayre

Zafron Foods Ltd.

Spreads (olive)

Sauces & Ketchups

Freshfayre

Blenders

Leathams

Freshfayre

Kitchen Equipment

Piquant

Water and Filtration

The Ingredients Factory

Labelling Systems & Barcoding

Zafron Foods Ltd.

Nutritics

Spreads

Beef

Planglow Ltd.

Freshfayre

Reflex Labels

Leathams

Mobile Catering Vehicles

Moy Park Ltd.

Jiffy Trucks Ltd.

Newsholme Food Group

Mission Foods New York Bakery Co. Bread Making Ingredients Harvey & Brockless

CHEESE & DAIRY PRODUCTS Cheese Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd.

Blenders

Blenders DRINKS

Freshfayre MEAT PRODUCTS

Grote Company

Gierlinger Holding GmbH

Bacon

Millitec Food Systems Ltd.

Leathams

Bawnbua Foods NI

Moy Park Ltd.

Depositing Machinery

Dawn Farms UK

Grote Company

Freshfayre

Millitec Food Systems Ltd.

H Smith Food Group plc Gierlinger Holding GmbH Leathams Moy Park Ltd. Smithfield Foods Ltd.

Smithfield Foods Ltd. Snowbird foods Turkey Bernard Matthews (Sunderland) Ltd. Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd. OILS Freshfayre

Yoghurt

Chocolate

Freshfayre

Italian Beverage Company

Futura Foods UK Ltd

Marimba World Chocolate

Deighton Manufacturing

Moy Park Ltd.

ORGANIC PRODUCTS

Sour Cream

Coffee

Grote Company

Princes Foods Ltd.

Fridays

Freshfayre

Rombouts Coffee GB Ltd.

Millitec Food Systems Ltd.

Smithfield Foods Ltd.

Leathams

36 CAFÉ LIFE | THECAFELIFE.CO.UK

Sandwich Making Machinery

Canned Meat Freshfayre

Café Manufacturers & Distributors PACKAGING

GREENCORE

Cardboard

FOOD TO GO LTD –

Colpac Ltd.

MANTON WOOD

Coveris Flexibles UK Ltd. (St Neots) Pro-Ampac RAP Disposable Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Nutritcs Pro-Ampac RAP Reflex Labels Food wraps Pro-Ampac RAP Sandwich Packs

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 BRC Rating – AA

Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com

Colpac Ltd.

BRC Rating – AA

Coveris Flexibles UK Ltd. (St Neots) Pro-Ampac RAP PASTA Freshfayre Leathams Pasta Foods SALAD Fresh Agrial Fresh Produce Ltd. Freshfayre Jalapenos

AROUND NOON (LONDON) LTD. 762A/763A Henley Road, Slough SL1 4JW Tel: 01753 523636 infoANL@aroundnoon.com www.aroundnoon.com BRC Rating – AA

Freshfayre

Sundried Tomatoes Freshfayre Leathams Plc Sweetcorn Freshfayre Tomatoes Freshfayre

BRADGATE BAKERY Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101

Zafron Foods Ltd. Frozen Fillings Bernard Matthews (Sunderland) Ltd. SOUPS Freshfayre

Chocolate Marimba World Chocolate VEGETABLES & HERBS Canned Vegetables Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd.

E3 3JG Tel: 0207 536 8000

BRC RATING – A 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 BRC Rating – AA

Fax: 0207 536 0790

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 BRC Rating – AA

sales@greencore.com www.greencore.com BRC RATING – AA

GREENCORE FOOD TO GO

Carlyon Road Industrial Estate, Atherstone, Warwickshire 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 BRC RATING – AA

CV9 1LQ Contact: Alex McLaren Tel: 01827 719 100 Fax: 01827 719 101 alex.mclaren@greencore.com www.greencore.com BRC Rating – AA+

GREENCORE FOOD TO GO

Leathams SPECIALITY

London

Unit 7,

Bernard Matthews (Sunderland) Ltd.

Harvey & Brockless

Twelvetrees Crescent,

BRC RATING – AA

Fresh Fillings

Fridays

Prologis Park,

LTD. – ATHERSTONE

(READY PREPARED)

Fresh-Pak Chilled Foods

BROMLEY BY BOW

commercialftg@samworthbrothers.co.uk

SANDWICH FILLINGS

Freshfayre

FOOD TO GO LTD –

commercialftg@samworthbrothers.co.uk

SIMPLY LUNCH LTD. Unit 2, ZK Park, 23 Commerce Way Croydon CR0 4ZS Contact Sales Tel: 0345 2007631 sales@simplylunch.co.uk www.simplylunch.co.uk BRC Rating – AA

Contact: Sales

Salad (prepared) Agrial Fresh Produce Ltd.

GREENCORE

MELTON FOODS 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Tel: 01664 484400 Fax: 01664 484401

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 BRC Rating – AA

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 STS Audited REAL WRAP COMPANY LTD. Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk STS Audited

LTD. – HEATHROW Unit 366 Stockley Close,

alex.mclaren@greencore.com

SAMWORTH BROTHERS MANTON WOOD Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS Tel: 01909 511800 Fax: 01536 409 050

www.greencore.com

commercialftg@samworthbrothers.co.uk

West Drayton, London UB7 9BL Contact: Alex McLaren Tel: 0208 629 8600

BRC Rating – AA

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 STS Audited

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 BRC Rating – A

BRC Rating – AA+

THECAFELIFE.CO.UK | CAFÉ LIFE 37

Café Suppliers Index 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 LABORATORIES (UK) LTD 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 AMERICAN PAN UK 6 - 8 Seddon Place, Stanley Industrial Estate, Skelmersdale, Lancashire WN8 8EB Contact: Mark Picconi Tel: 0161 504 1176 mpicconi@americanpan.com www.americanpan.com

ARISTO FOODS Unit 12 South Cambridge Business Park, Babraham Road, Sawston, Cambridge CB22 3JH Contact: Jason Baldwin Mobile: 0772 007 8193 jason@aristofoods.co.uk www.aristofoods.co.uk BAWNBUA FOODS NI 67 Crowhill Road, Bleary County Armagh BT66 7AT Contact: Joanne Grant Tel: 028 38 344224 joanne.grant@bawnbua.com www.bawnbua.com

BERNARD MATTHEWS (SUNDERLAND) LTD. Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Marie Marandola Tel: 07873 301954 sunderlandsales@2sfg.com Marie.Marandola@2sfg.com www.2fsg.com

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: Claire Thomas Tel: 0121 725 3476 Claire_Thomas@cargill.com www.cargill.co.uk

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Bryan Murphy Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk bmurphy@dawnfarmfoods.co.uk www.tmifoods.co.uk Accreditation body: BSA DEIGHTON MANUFACTURING (UK) LTD Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.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

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.freshfayre.co.uk

COFFEE SAFE The Chapel, 288 Halifax Road, Liversedge WF15 6NP Tel: 01274 979920 info@coffeesafe.com www.coffeesafe.com

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

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 PANTONE 1585 U

PANTONE NEUTRAL BLACK U

C 0% M 60% Y 65% K 0% WEB #FF854F

C 0% M 0% Y 0% K 85% WEB #4B4846

COVERIS Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 UKfoodservice@coveris.com www.coveris.com

38 CAFÉ LIFE | THECAFELIFE.CO.UK

DEW VALLEY FOODS Holycross Road, Thurles, County Tipperary, Ireland Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FLEXESERVE The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road Hinckley, Leicestershire LE10 3BZ Warwick Wakefield 01455 638300 info@flexeserve.com www.flexeserve.com FOOD ATTRACTION LTD. Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

FRESHFAYRE A trading division of Fresh Direct Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk

GIERLINGER HOLDING GMBH Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Harry Prutton Tel: 07747 621586 hp@gierlinger-holding.com www.gierlinger-holding.com

GROTE COMPANY Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com HARVEY & BROCKLESS 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 tina.alemao@harveyandbrockless.co.uk

www.harveyandbrockless.co.uk Accreditation body: BSA

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

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 40 Derringham Street, 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

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.uk.jura.com

KELSIUS Unit 2 Ballyconnell Industrial Estate, Falcarragh, Co. Donegal F92 AF8N Tel: +353 (0)7491 62982 Contact: Mario Kelly info@kelsius.com www.kelsius.com

Café Suppliers Index LA CIMBALI UK LTD Centennial Park, 280 Centennial Avenue, Elstree, Borehamwood WD6 3ST Contact: Daniel.Clarke Tel: 07967 183494 Tel: 020 8238 7100 daniel.clarke@cimbali.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

PASTA FOODS Forest Way,Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.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

www.mizkan.co.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

MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE

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

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

Contact: Mark Ainsbury

THE FINTASTIC FISH CO. (Part of Sea Value Europe BV) Melkrijder 16 (1st Floor), 3861 SG, Nijkerk, The Netherlands Contact: Gary Davies (UK) Neila Thaalbi-Azzabi (Netherlands) Tel: +31 (0)33 253 32 06 (Netherlands) 07536 173808 (UK) info@fintasticfish.eu www.fintasticfish.eu 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

Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 sales@marimbaworld.com www.marimbaworld.com/ default.html MEZZE 12 Colston Yard, Bristol BS1 5BD Contact: Hugo Walker Tel: 0117 379 0309 hugo.walker@mezze.io www.mezze.io 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

NEW YORK BAKERY CO.

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

Swinton Meadows Industrial Estate, Swinton, Mexborough S64 8AB Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk

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

NSF FOODS LTD. Sutton Farm, Claverley, Shropshire WV5 7DD Contact: Steve Money Tel: 01902 925330 steve.money@nsffoods.com www.nsffoods.com

MISSION FOODS EUROPE LTD Renown Avenue, Coventry Business Park, Coventry CV5 6UJ Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk

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

NUTRITICS 22c Town Centre Mall Main Street, Swords, Co Dublin Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com

REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY Contact: Melissa Aplin melissaa@reflexlabels.co.uk Tel: 01455 852400 www.reflexlabels.co.uk 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

SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252400 customerservices@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 STONEGATE FARMERS The Old Sidings, Corsham Road, Lacock Chippenham, Wiltshire SN15 2LZ Contact: Sara Harling Tel: 01249 730700 Sara.Harling@stonegate.co.uk www.stonegate.co.uk

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 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

LINKED ASSOCIATION LOCAL AUTHORITY CATERING ASSOCIATIONS LACA Administration, Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk

THECAFELIFE.CO.UK | CAFÉ LIFE 39

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Born connected... Wi-Fi and Ethernet connectivity as standard gives you access to Welbilt KitchenConnect® allowing you to remotely monitor your ovens and update menus wherever you are.

...fully trained and ready for action.

With over 100 delicious recipes pre-programmed by our global team of chefs, simply select your menu, Press & Go!

For more information call 01483 464900 or visit merrychef.com

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Expanding Your Opportunities

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