CAFÉ life www.thecafelife.co.uk
Tasting the lifestyle of the café sector
No.107 I December 2021
HAND CRAFTED COFFEE ON THE GO
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Welcome With ongoing staffing and supply chain challenges, the close of the year is proving to be a difficult time for many in the hospitality sector, and against a background of changing requirements from the government too.
CONTENTS
We would like to take this opportunity to thank all our contributors and advertisers in 2021. All good wishes to everyone for a happy and healthy Christmas and New Year.
Clare Benfield - Editor
NEWS 4 Bru Coffee and Gelato seeks new franchise partners to fulfil national expansion plan. 5 Food and drink business confidence low likely to persist. 6 Laura Sherwood returns to Beyond the Bean. 8 Third workspace app means you can work form a café rather than at home.
FEATURES 12 Bread boom – bread making tips and trends. 14 Versatile options – menu refresh and to go snacks. 18 Festive focus – festive beverage themes. ARTICLES 20 Live demo kitchen to return – the Ice Cream and Artisan Food Show 2022. REGULARS 21 New products. 22 Listings.
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NEWS
Bru Coffee and Gelato seeks new franchise partners to fulfil national expansion plan The UK coffee industry has been one of the fastest growing retail sectors over the past decade and forecasts suggest that growth will continue for many years to come. Whilst the sector took a hit during the pandemic, it also presented an opportunity for forward-thinking retailers to innovate, drive their business forward and compete more effectively with the big coffee shop brands. Established in Leicester in 2014, Bru Coffee and Gelato now has six stores across the UK and says that it now has big ambitions and big plans for growth over the next few years. Innovations introduced over the past 18 months include a successful delivery service, the relaunch of a mobile app with one of the most generous loyalty schemes on the market, as well as product and packaging developments tailored towards changing consumer habits and trends. “Bru is a new wave in coffee shop culture serving the multi-billion pound food and coffee market through an ever-expanding range of drinks and tasty treats to satisfy a multitude of customer cravings within a fun and quirky setting. We firmly believe that we offer the right combination of ingredients that customers are craving and this has led to an influx of business-savvy individuals coming to us to find out how they can become a part of our coffee shop revolution,” said franchise director, Aftab Gaffar. “One franchisee that recently came on board committed to six new franchises, without ever having worked with us before, which I think is testament to the strength of the Bru brand and its potential. Coffee holds a really important place in people’s lives, and this trend is set to continue.” A trend highlighted in the Allegra Project Café UK Report (2021) was that customers have become a lot more educated
in coffee and are more likely to customise their drinks, which is where they can really excel, say Bru. With a more personal and community feel, backed up by the utilisation of new technologies, plus an internal manufacturing facility, they say that they can easily spot and respond to emerging consumer trends and evolving taste buds. As part of their expansion strategy, Bru have been working with Runo Group Ltd, who match businesses with suitable franchise partners and help them to develop and expand their business networks. Andy Hulbert, director at Runo Group says that he was immediately impressed by Bru’s values and commercial potential. “Coffee is already a proven and sustainable business to invest in but Bru’s exciting interiors and eccentric personality really adds an extra layer of interest, taking the investment opportunity to the next level,” he said. “I was particularly impressed by the diversity of Bru’s customer base. They appeal to a wide demographic including families, students and professionals which is another important factor that will help investors to maximise their return on investment. The initial response to the franchise has been extremely positive and we’re excited to work with Bru to develop these partnerships in a mutually beneficial way for all involved.”
Carpigiani UK strengthens sales team Carpigiani UK have announced a new sales structure, with Paul Richards promoted to the role of UK sales manager. Paul Richards has been with Carpigiani since 2018 as senior business development manager so taking the next step to UK sales manager is a well deserved promotion, say the company. Paul Ingram, managing director, Carpigiani UK commented: “The past year has been incredibly busy for us, continuing the trend of tremendous growth in demand for Carpigiani products. We wanted to strengthen 4 CAFÉ LIFE | DECEMBER 2021
the sales function further with the introduction of a UK sales manager to lead our team of business development managers. Paul was the obvious choice for the role as he’s got great knowledge and experience of both our business and the UK market. Over the last few years Paul has really gone above and beyond in his dedication to customers and in growing our business, he is a real asset to Carpigiani UK.” The Carpigiani UK sales team has grown further with the addition of Simon Holdsworth as business development manager for Scotland and the North of England.
NEWS
Food and drink business confidence low likely to persist In publishing its latest Business Confidence Report for Q3 2021, the Food and Drink Federation has summarised its member sentiment, the latest official industry figures and key opportunities and challenges for the sector. Net business confidence fell by 55% in Q3 2021, they found, dropping to -51% as a result of the ongoing labour shortages and associated issues that are impacting food and drink supply chains (this is the lowest net confidence rate since the height of the pandemic in Q2 2020 (-65.2%) and the biggest drop in confidence since the FDF first began reporting in 2018). Key findings from the report include severe supply chain disruption being the biggest cause for concern, particularly the transportation of goods with 93% experiencing delayed or
missed outbound deliveries and 75% reporting delayed or missed inbound deliveries. Labour supply issues are not likely to resolve soon, with half of respondents expecting the permanent supply to decrease and 54% expecting the temporary supply to decrease in Q4 2021. Labour shortages also continue to remain across a range of roles in the food supply chain. The most common shortages were HGV drivers, temporary agency workers and process, plant and machine operatives. Product margins are squeezed, they found, driven by wide-ranging supply chain disruption and rising production costs. An overwhelming majority of businesses also anticipate continued price rises, with 97% of respondents expecting consumer price inflation to increase in Q4 2021. Businesses are
full of pessimism, and a further decline in business confidence is anticipated, say the FDF (around half of their respondents expect a further decrease in business confidence in the final quarter of 2021). Ian Wright CBE, chief executive at the FDF, said: “These results compiled before the prime minister’s recent disappointing announcement - demonstrate that confidence levels across our sector have been hit by continuing supply chain disruption. On top of this, the confection of increasing uncertainty about Omicron, the UK’s changing trading relationships, and the re-ignition of inflation, all threaten to undermine resilience across the sector. Many businesses now expect disruption and reduced service levels to continue right through 2022 and into 2023.”
Retailers welcome the return of IFE as registration opens for 2022 Visitor registration has opened for IFE (International Food & Drink Event) as the event prepares to return to ExCeL London on 21-23 March 2022 to help food and drink retailers, from independent businesses to large multiples, reinvigorate their product ranges. In addition to showcasing a wide range of food and drink products and businesses from across the globe, with over 100 countries present at the event, IFE also represents the world’s largest gathering of UK-based suppliers. Visitors will have the opportunity to see and sample products first-hand, meet the minds behinds innovative brands, discover new trends and invest in the growing product categories set to define the future of retail. The 2022 event will see the addition of the Vegan & Plant-Based Section, in partnership with The Vegan Society, reflecting the continued rapid growth of, and investment in, this section of the market. The Future Food stage will see leading figures in the food and drink retail space share their expertise, insights and strategies for future business growth and enhancing the customer experience. Numerous sessions across the three days of the event will take a deep dive into the most crucial opportunities and challenges facing the food & drink retail industry. Louis Tsaparelli of Davin Foods commented: “IFE is a must for people in the industry. It’s a place to meet fellow professionals, put faces to names and build important relationships. You are able to see first-hand the development of new trends within the industry and witness
innovative products which are available to sample and utilise within your business.” Event director Philippa Christer added: “For over 40 years IFE has been trusted by top retailers to facilitate the discovery of exciting and unique products that consumers are clamouring for. If you’re a retailer looking to maximise profits, efficiently source quality suppliers and learn from the very best in the business, then IFE is not to be missed!” In 2022, for the first time, IFE will be taking place alongside HRC, Hotel, Restaurant & Catering, The Pub Show, London Produce Show and IFE Manufacturing, bringing together over 30,000 key industry buyers and 1,500 innovative suppliers. Register for your complimentary ticket, and stay up to date with the latest show news, at ife.co.uk.
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NEWS
New CBD boost for cakes, bakes and shakes Foodservice outlets can now offer customers a choice of baked products fortified with the popular health supplement CBD. A new hemp-based powder product known as Hatcha has been launched to give operators the opportunity to create any bakes, cakes or shakes with an added CBD boost. The new product has been introduced by wellness company CBD One, a leader in the supply of high quality, 100% legal CBD products in this country. Hatcha is hemp in a powder form that can be added to recipes to create bakes like CBD brownies, flapjacks or indeed any other recipe the operator wants to serve. It can also be added to hot drinks such as a matcha-style tea or a CBD smoothie. Offering bakers and chefs the opportunity to create custom made bakes with a unique point of difference, the new ‘Hatcha’, gives complete flexibility to operators of coffee shops, bakeries, cafés and the hospitality industry as a whole, CBD One director, Alex Tofalos, believes that Hatcha can help give venues a boost in trade, whilst also justifying a 20% or more price premium. “CBD is one of the breakthrough products of the health and wellness trend which is very current now. Already established as a food supplement which can help to maintain a healthy lifestyle, the benefits of CBD are
being enjoyed by increasing numbers of consumers. We believe that our new ‘Hatcha’ product offers operators the opportunity to tap into this growing market, offering a significant point of difference and fantastic PR opportunities to attract new customers,”said Alex Tofalos. Hatcha is available in 100g and 250g tubes with 200 and 500 servings respectively based on a single serving of 1.25ml (1/4 teaspoon).
Laura Sherwood returns to Beyond the Bean Beyond the Bean have announced the return of Laura Sherwood to the company. Previously UK sales manager, Laura Sherwood will now act as the company’s sales & marketing director, heading up the UK and international sales teams. Laura Sherwood has forged a highly successful and reputable career in the coffee industry spanning over 16 years with renowned café and foodservice suppliers within the UK and internationally. Having worked at Beyond the Bean between 20112016 she moved on to launch coffee into new markets for coffee roasters in the UK and Europe. Subsequently becoming head of franchise operations for SOHO Coffee Co, she has extensive 6 CAFÉ LIFE | DECEMBER 2021
industry experience and existing knowledge of the Beyond the Bean customer base so is the ideal fit for the role, and is one of many BTB ‘boomerangs’ (people who leave the company to then make a welcome return a few years later). “I am delighted to be back with Jem, Nikki and the Beyond the Bean team in a pivotal role as sales and marketing director,” said Laura Sherwood. “This is an exciting time of growth for Beyond the Bean, and I am looking forward to being an integral part of it. We have already made great strides coming out of the pandemic, whilst I have been in a supporting role preappointment. Having an agile approach to customers’ needs right now is most definitely what sets us apart.”
NEWS
Oat becomes the UK’s preferred dairy alternative A new World Coffee Portal survey shows that oat has overtaken coconut as UK consumers’ preferred dairy alternative in coffee shops, but dairy milk still rules the roost when it comes to pairing with coffee at home. Oat has unseated coconut as UK consumers’ preferred dairy alternative in coffee shops, the survey of more than 50,000 UK consumers conducted by World Coffee Portal found, with 16% indicating they had tried oat milk in a coffee shop over the last 12 months, ahead of coconut and almond at 12%, and soya at 9%. Oat has enjoyed a rapid ascendance in the UK (a consumer poll conducted by World Coffee Portal in 2019 placed oat as consumers’ fourth preferred dairy alternative, behind coconut, almond and soy). However, since 2020 World Coffee Portal research shows oat’s popularity in UK coffee shops has risen 6% while almond grew 1% coconut fell 1%, and soya was down 0.5% compared to last year. Commenting on the survey findings, Allegra Group CEO and founder, Jeffrey Young, said: “It is clear that oat has become an important part of the plantbased offer within UK coffee shops. A significant proportion of British consumers appreciate the neutral taste of oat milk, but increasingly a whole array of alternative milk solutions. We expect to see further penetration of plant-based products in UK coffee shops in the coming year.”
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Third workspace app means you can work form a café rather than at home A collective groan from businesses and hospitality venues alike has followed the government’s ‘Plan B’ announcement, with the move back to working from home (WFH) a catastrophe for many businesses who have been at pains to get people back into the office - as well as hospitality who have welcomed back office workers grabbing lunches and coffees and booking Christmas parties. With many home office set ups dismantled and fears of a decrease in productivity, businesses are quite rightly worried about indefinite restrictions. While hospitality is excluded from face masks in the main, COVID passports and a reluctance to socialise due to the ongoing crisis will hit hard, as reports surged of cancelled Christmas dos. However, the Reef App, can help those who will find it difficult to work from home as well as keeping footfall strong across hospitality venues throughout December and beyond, claim its creators. Businesses can sign up to the app which enables their employees to book a convenient workspace in a hospitality venue. Venues can list free of charge what space they have available and when, as well as offering exclusive discounts on food and drink, and almost 200 venues have already signed up. According to research carried out by Reef App Ltd, almost half of the office workers say their working environment has a serious impact on their mental health (44%). Working from home has left many feeling isolated with burnouts increasing and less collaboration with work colleagues. The Reef App aims to help employers support staff’s mental wellbeing at a crucial time while also maintaining a productive workforce.
James Coughlan, founder of Reef App Ltd, said: “‘Plan B has come at a time when businesses and hospitality were just lifting their heads above the parapet. It’s a bitter pill to swallow and will hit venues hard. When developing the Reef App during the first lockdown, we were conscious that the workplace will never be the same again so companies and hospitality alike need to be agile and able to act quickly in order to support both staff and profits. The Reef App manages to bridge the gap between home and office with a hybrid solution, it’s really a no-brainer of a tool to have as a business and a venue. Venues only need to list the space they have available at the times they want, so it’s incredibly flexible.’ Reef aims to simplify the future of the ‘third workspace’. The app allows teams to work agilely, finding suitable and convenient places to work globally, whilst helping venues to increase their footfall and improve their revenue. Aimed at the business market, the app works on a subscription basis for employers, who pay per user. Individuals can then search through the listed venues to find one which works for them, and book the space, free-of-charge. Hospitality venues can also offer incentives to users, such as discounts and special offers.
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NEWS
Old Spike Roastery to open London’s first carbon and plastic neutral speciality coffee shop Old Spike says that it is the first social enterprise in the UK championing real social and environmental change through speciality coffee, and are on a mission to eradicate homelessness in the UK as well as protect the planet by launching London’s first carbon and plastic neutral café. For their first venture outside their Peckham HQ, they will be opening in Piccadilly Circus on Sherwood Street this month followed closely by three further central London sites across the next six months. Each new site will provide a London Living Wage job for an individual who’s experienced
homelessness, and support a local homeless charity with donations to help move people who are sleeping rough towards a meaningful, fulfilling future. The site on Sherwood St will see them partner with the Connection at St Martinin-the-Fields, where they will offer customers the opportunity to deliver real impact to people who are homeless through a loyaltybased donation scheme. Each purchase of coffee will generate points via a custom-built app which will allow users to support people sleeping rough with donations. Working directly with the Connection, the rewards-based scheme
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will provide funds for the charity, whose services cover everything from laundry provision in their drop-in centre for people sleeping on the streets to one-on-one sessions with a mental health therapist. Pam Orchard, CEO of the Connection said: “The Connection is delighted to be partnering with Old Spike Roastery to support people in their journey from the streets to a meaningful future and home of their own. Central London, in particular, Westminster, where The Connection’s services are based, has the highest number of people sleeping rough in the country so this initiative
NEWS is desperately needed. Customers of Old Spike can now enjoy a great cup of coffee, at the same time as helping some of the most vulnerable people in the community to move forward with their lives.” In addition to their work with people who are homeless, Old Spike will be continuing their partnership with Eden Reforestation Project and commit to planting a tree with every bag of coffee sold which, in the last 12 months, has already planted over 40,000 trees. This focus on the environment will extend in store with each site being both carbon and plastic neutral. Old Spike Roastery founder, Richard Robinson commented: “These launches will see Old Spike branch out of our home in Peckham and make an impact in other parts of London, through further employment opportunities and donations to local homeless charities in each
community where we open.” Each site will serve their renowned speciality coffee alongside baked goods from their partnership with South East London baked goods specialist, Faran Customs. Reusable coffee silos will be available to encourage refills and customers can help themselves to coffee to take home via an on-site dispensary. Interiors will be minimalist, featuring natural materials with gold and brass finishes. Bespoke furniture will provide customers with seating both inside and out - to sit and enjoy their coffees. Starting in 2014, Old Spike opened their café roastery space in Peckham and have since expanded to an online, wholesale and retail offering. They pride themselves on their coffee quality, social impact and environmental sustainability. Alongside the training and employment of the homeless across their business, they are also carbon neutral and plan a tree for every bag of coffee they sell. The Connection at St Martin’s works with people who are rough sleeping to move away from, and stay off, the streets of central London, and are alongside people as they recover from life on the streets and move towards a meaningful, fulfilling future. They provide practical support, and link people in with the full range of services including health, migration advice, employment support, and housing and resettlement support to help them move forward.
www.coffeesafe.com
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The enthusiasm for baking at home has been in the spotlight in recent years, and even more so during ‘lockdown’, in turn putting pressure on foodservice operators such as cafés to make sure that their own breads are up to scratch, particularly if making their own. TOP TIPS Making your own bread? Bread making is a science that requires patience, strength, and skill, and to do it well, you need to understand the steps that are required, advise Green’s Cakes, a company that specialises in home baking products and ingredients. The first step is accuracy. Weighing ingredients on a kitchen scale is more accurate than measuring volume with cups and spoons, and because of variances in humidity, flour mills, and room temperature, you may need to adjust how much flour you use, they point out (you will develop a knack for knowing when to use more or less flour or water over time). The second step is mixing. There are two types - the straight-dough method (where you combine and mix the ingredients and then knead the dough until it is smooth stretchy) and the sponge method. This second method involves mixing together the yeast, water, and part of the flour, allowing it to rise. When the dough has doubled in size, you then add the remaining flour and ingredients before kneading the dough. The sponge method allows the flour to hydrate before it’s mixed more, resulting in a lighter, airier product in the end.
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Bread
BOOM RISING AND PROOFING The third step is letting the bread rise fully before putting it into the oven. You need to let the dough fully rise and ferment first. As the yeast feeds on sugars in the bread, gas is released and captured in the bread’s gluten matrix — and the dough rises. This rising is considered complete when the dough has doubled in size. The length of time it takes varies based on the type of flour, amount of yeast, and temperature. While the dough is rising, keep it in a warm, draft-free place. You can help it to stay moist by placing a damp tea towel over the bowl. Once the dough has roughly doubled in size, gently fold it down to redistribute the gas. Do not do this too many times, as you could end up with a very flat-baked product (one to two times should be enough). Proofing the dough. ‘Proofing’ refers to the final rising of the dough. It’s helpful if you have an oven with a bread-proofing setting, but not essential. For each recipe, the length of proofing required is different, but usually, it’s anywhere from 15 minutes to an hour. BAKING The final step is the baking process. After the dough has been proofed, you might
want to top it off with some seeds — or brush it with an egg wash for a golden glaze on the top? Or even to score it with a knife. Just be careful at this stage not to jeopardise your work by deflating the dough… When you place the dough into a hot oven, you’ll see a quick, initial rise, referred to as oven spring. This is normal; a result of when the gases from the yeast get trapped in the gluten matrix, allowing the bread to rise and hold its form. Whatever you do, avoid opening the oven. If you do, you’ll allow cool air to enter, which could disrupt the baking process Other tips Green’s Cakes would recommend is using a stand mixer with a dough hook. With a stand mixer, you can mix a dough in as little as five minutes - perfect for making large batch preparations in the foodservice setting. They can be an investment, but a highend model will last for years, they add. RISING APPEAL Consumers are currently eating the most bread at lunch time (57%) (Delífrance Bakery Trends Report 2021), so it is imperative that operators create on-trend lunch options to provide your customers with tasty and appealing choices.
In combination with improved quality and a wide range, sales of bakery products overall have risen by 23% (The Great British Bakery Report) so it’s clear that they present an opportunity for operators of every size, and cafés and coffee shops in particular who traditionally draw a lunchtime consumer. At the same time, UK consumers continue to be more adventurous with their food choices, with 44% of adults wanting to see more breads with added ingredients for that added indulgence (Delífrance Bakery Trends Report 2021). This reflects a more sophisticated and global palate, showing that speciality breads or bread alternatives have never been more popular and indicating that getting the right product to reflect the demands of the market is of the upmost importance for foodservice operators. As the biggest tortilla manufacturer in the world, and a UK-based manufacturer, Mission Foods says that it has focused on offering a diverse and inspiring product portfolio with an international flavour enabling operators to expand their menu choices to more speciality bread options. These options aren’t just restricted to plain wraps, however. The company’s Flavoured and Bar Marked options, for instance, also help operators create inspirational menus that stand out from the competition. From Chocolate to Beetroot & Chia to Multigrain, there is a specialist wrap for any occasion, giving operators and chefs the chance to experiment and excite their customers, leading to repeat business and helping to steal a march on their competitors. And with a vast library of recipes and in-depth channel knowledge to draw upon, the company are also well placed to support operators in getting the most from their menus and to help to create stand out meals too.
Pizza potential With half of diners prepared to pay more for a sourdough pizza(according to eepl - Schulstad Bakery Solutions - Pizza & Sourdough Pizza Base Survey October 2021), Lantmännen Unibake UK has announced plans to help operators tap into the increasingly popular premium pizza trend with a readymade pizza dough that’s enriched with sourdough. The company is extending its range of conveniently frozen dough pucks with the introduction of Schulstad Bakery Solutions (SBS) Sourdough Pucks (220g). Available for operators to order now, the new product provides outlets with an on trend dough that’s full of flavour, combined with the convenience and versatility to create their own shapes and formats. Pizza continues to be one of the top food items ordered out of home, with 87% of consumers buying a pizza once a month when either dining in at a restaurant or for takeaway, their survey also found, but not any old pizza will do though, it seems. In fact, their survey found that over half (57%) of consumers agreed that a good pizza is freshly made with 43% stating that the use of quality ingredients is an integral element of a decent pizza. As consumers become more discerning, there has been a significant rise in gourmet menu items, providing a truly authentic experience, which diners are willing to pay a premium for, the company claim (according to their own survey findings, half would pay extra for a pizza using a sourdough base – up to £3.03 more than a standard base). The SBS Sourdough Puck boasts a superior San Francisco sourdough flavour, a fast bake and a crust that lifts and bubbles to deliver an artisan appearance, whilst bringing a subtle sour flavour to enhance rather than overpower the overall pizza. Like the existing SBS Dough Pucks range, the new Sourdough Pucks are also frozen for maximum convenience and minimum wastage, ensuring the dough is always fresh and helping to deliver consistent high-quality results, claim the firm. Kate Sykes, marketing manager at Lantmännen Unibake UK, says: “We recognise that creating the perfect pizza dough is a long process, particularly when using sourdough. This is precious prep time, that could be better spent elsewhere. With our new Schulstad Bakery Solutions Sourdough Pucks, the hard work is done for you, ensuring you meet demand for a premium offering, delivering delicious and consistent gourmet pizzas to your customers every time. “With pizzas increasingly growing in popularity, this low-cost solution versus a potential high selling price for the finished product, enables outlets to maximise their profits, providing the flexibility to add different toppings in order to hit margins, without compromising on quality. The addition of sourdough, also provides the option for diners to trade up and operators to drive further revenue.” THECAFELIFE.CO.UK | DECEMBER 2021 | CAFÉ LIFE 13
FOOD TO GO
Versatile
options
With many consumers having been out of the habit of buying their regular, to go snacks and food to go items in recent times, and now looking for something new and different when they do, many operators, especially cafés, have taken the opportunity to re-evaluate what they sell, as well as the way they prepare and serve them. MULTI-PURPOSE When it comes to serving up hot snacks and food to go items, a commercial microwave is utilised by many cafés and coffee shops to help expand and optimise their menu, as well as offer their customers a menu they might not otherwise be able to do. In the case of Panasonic’s NE-SCV2 speed convection oven, for instance, it can replace the need for several
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items of equipment as it will grill, toast, bake, re-heat, fry, poach, etc., and doesn’t need extraction, so can be located anywhere, even in the smallest of kitchens enabling the traditional café choices of warm pastries with a crisp finish (it’s stackable too). Julian Urrutia (main picture) is catering manager for Artizian, a boutique contract caterer. He and his team cater for the 800 personnel,
mainly 25-35 year olds, who occupy the building from the Skylobby Café, the only catering facility on site. They serve around 320 breakfasts and lunches every day; the majority during the morning. Julian Urrutia says his main objectives are to ensure a smooth service for customers, making sure the standard of food is always high, while being innovative and on-trend. “One of our biggest challenges is keeping customers on site so we need to stay up to date with the latest concepts on the high street and ensure our entire offer is competitive, from speed of service to style of food served,” he says. “This is not without its obstacles; we have limited space, we are in an open plan area with no extraction and queues can build quickly on busy days. Our most popular items are hot, freshly prepared grab and go items such as the ubiquitous Panini and toasties but our homemade chicken fajita and taco beef wraps, are among the top sellers.” Prior to using the Panasonic SCV2, the team had been coping with a panini contact grill which was not only slow, it created smoke and a lot of smells and the food was always presented squashed flat. However, the
FOOD TO GO commented on the improvements and our client has noticed the reduction in queue time during busy periods.”
Panasonic SCV2 has now helped to improve the service. “Initially there were a few considerations that we had to overcome; the SCV-2 needs to operate with a 16 Amp commando plug, but we presented our case to the client and they bought into the potential benefits and agreed to have the power supply installed for us,” says Julian Urrutia. “Since then, the benefits have been noted, one of those being how fast it cooks and with the internal grill, it also browns and produces a crisp finish, so customers are served quicker and the quality of the food is much better nothing is squashed anymore! Thanks to the built-in catalytic converter, the SCV2 has no need for external ventilation, there is no smoke and no strong smells either. This was important to our client as we are in an open atrium, with offices all around. “We have been able to improve our service and enhance our menu, Panasonic’s sales development chef, having worked with us on developing the menu offer. As a result, we’ve been able to include items on the menu that we couldn’t previously! I would recommend this oven to others, its performance has exceeded expectations, our customers have
MINDFUL SNACKING “The food to go sector is expected to not only recover to its pre-pandemic boom but in the future is likely to exceed those levels,” observes Helen Yates, the founder of carrot-based, chocolate-covered biscuit snack Rootles. “The Lumina Intelligence UK Food To Go Market Report 2021 forecasts growth of 31.6% to £15.3bn in 2021, which will be followed by wider recovery and growth that will reach a value of £22.6bn in 2024. The coffee shop and café sector is expected to be one of the sectors that leads the charge in this recovery, so it’s well worth reviewing your food to go menu. “Be mindful of the latest trends in food to go and snacking. The pandemic has brought a greater focus on health and well-being, but consumers are also keen to treat themselves. So, choose snacks that are tempting and desirable
“Currently available in two flavours, dark chocolate and milk chocolate, each pack of Rootles contains three crunchy carrot biscuit fingers smothered in delicious chocolate. And at 120 calories per pack, has fewer calories than many other snack bars because the biscuits are naturally sweetened with nutritious root veggies. “Baked with over 35% root veg and featuring carrot, along with a dash of sweet potato, Rootles are high in fibre and contain less sugar and fat than many chocolate snacks. Their eye-catching packaging makes them stand out from the crowd and they are sure to go down well with customers throughout the day – from morning into the afternoon and evening. Team them as part of a hot drink and snack deal or a lunchtime meal-deal to make the most of upselling. “Consumers are looking for healthier snacks, particularly in the impulse snacking and food to go sector, but they don’t expect
but also have health benefits too. We created Rootles to be the perfect feel-good snack - a new concept in the snack bar sector, it is believed to be the first, and only, indulgent sweet treat that is vegetable based to hit the impulse snacking category.
to compromise on taste or texture and still want to treat themselves. Veg has been added to cakes for a long time, but at Rootles we have taken the concept a stage further to make unconventional and tempting chocolate snack!”
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FOOD TO GO
INDIVIDUALLY WRAPPED Fresh Fayre, part of the newly formed Sysco Speciality Group, says that it has seen a marked increase in sales of individually wrapped items right across its range, from snacks to soups, cakes to samosas. “As a result of hygiene concerns related to the manual handling of food during the pandemic consumers are definitely favouring individually wrapped products,” says Sysco speciality group trade marketing manager, Caroline Bartrop.
“So, as well as traybakes, which require a fair amount of manual handling, we have added individually wrapped items that require little in the way of handling, are viewed as being less of a risk by consumers, and are easier for our customers to sell, especially if they also happen to be short staffed. “Among the products that have sold particularly well are single serve soups, grab and go packs of samosas, and spring rolls. We have also seen a big increase in sales of our wrapped
New nuts for… Sun Valley – one of the UK’s largest and best known independent suppliers of peanuts and nut products – has expanded its Nuts For selection for food to go. The ‘rebellious’ snacking brand targeting younger, high-snacking consumers has added three new flavours to its range. New Protein Pick-up and Berry Boost are both vegan, and a source of plant protein as well as copper. The third addition - Simply Dip’d Honey Cashews and Peanuts - offers the sweet taste of honey roasted nuts with more honey and less sugar than average honey-roasted varieties, say the company. The new SKU sits alongside repackaged Simply Dip’d Dark 16 CAFÉ LIFE | DECEMBER 2021
and filled naan breads which can be cooked in a microwave in just three minutes and come in a variety of meat and vegetarian options. “During the pandemic we have been working very closely with a number of universities to create ‘isolation boxes’ for students who need to self-isolate. These contain a selection of long life products such as individually wrapped drinks, flapjacks, muffins, single serve soups and filled naans.” To help its customers comply with Natasha’s Law, Fresh Fayre reports that it has also partnered with a provider of a cloud-based labelling system which holds technical data on all its products. Thus, if a customer wants to make a sandwich that is designated as PPDS (pre-packed for direct sale), and uses Fresh Fayre ingredients, they can simply log on to the service (which costs £10 per month), put in the details of the ingredients being used and the system will automatically create Natasha’s Law compliant labels, containing all the relevant information that they can stick to the finished product.
Chocolate Almonds and joins savoury nut snack mixes Punchy Smoked Paprika and Indian Spice Infusion, innovative sweet mixes Rocky Road Riot and Chocolate Brownie Chaos, which combine fruit, nuts and confectionery for a fun, healthier treat (the flavours come in single serve 30-35g bags). “With demand growing at pace for healthy and exciting snacks, operators stocking the range can really stand out as a destination for healthy, flavourful and fun products. The range boasts impressive product benefits including high protein and fibre content plus vegan credentials, but they also make delicious snacks for anyone looking for a treat with a whole lot of flavour,” says Sun Valley marketing manager Alison Robson.
The leading branded mini * pack supplier
Elevate your customer experience with a premium quality biscuit Available in all good wholesalers or contact sales@borderbiscuits.co.uk *IRI SalesOut, 52 we 07 Nov 21, Brakes
NEWS
Festive focus
CREATING MEMORABLE MOMENTS One of the macro trends, report the drinks brand, Fentimans (who commissioned a Fentimans Market Report 2022 in conjunction with CGA) has shown that creating memorable moments is increasingly important to the consumer. Periods of isolation during lockdowns have given consumers time to question their use of time with family and friends, and for many, the answer has been in experiences – having occasions that remind us of the pleasures of life – they report. Across the hospitality industry, this trend is manifesting itself in an increase of consumers going out more frequently, and spending more, in a bid to increase their socialisation after months of isolation. With further restrictions unlikely, or lessened, for the festive season this is particularly important 18 CAFÉ LIFE | DECEMBER 2021
as more people will be gathering to celebrate with one another for the first time in nearly two years, point out Fentimans, whose research shows three in five consumers will be treating themselves post-lockdown, and will seek to spend more of the money they have saved during lockdowns. This provides hospitality venues, and cafés in particular, with the perfect opportunity to promote their premium drinks range, feel the brand - having consumers who are willing to spend more this Christmas season will undoubtedly fuel the trend for premiumisation that we have seen in recent years, and means cafés can maximise on drink and food trade-ups. BECOMING MORE HEALTH-CONSCIOUS Running in parallel to this trend is an increased desire for ‘better living’ amongst consumers. For obvious
The response to Covid-19 an d the impact of the multiple lockdowns ha s led many to think afres h about their health, the en vironment, an d the time they spend with friends and fa mily. With last Christmas be ing halted du e to Covid restr ictions, it’s lik ely that this festi ve period will see consumers m aking up for lo st time, but wha t will this mea n for hospitality venues?
reasons, the Covid-19 pandemic has led many consumers to reconsider their health as the pandemic has gone on. This sharpening focus on health has major implications for the drinking-out sector. Firstly, there is an increase in consumers opting for no-and-low drink options. In fact, their research shows that nearly a third of consumers said they will drink less or no alcohol in the on premise environment, for example, report Fentimans. Secondly, there is increased demand for healthier drinks, either with reduced sugar, or with health-boosting ingredients such as Kombucha. This in turn means that venues need to accommodate for the growing number of health-conscious drinks and so it’s more important than ever this Christmas that cafés have a wide range of no-andlow festive drinks, as well as healthy soft drink options.
FESTIVE DRINKS THE INSTA EFFECT Many of the consumers returning to the on-trade have favoured drinks that they have found difficult to recreate at home, report Fentimans. This is causing an ‘Insta-effect’ trend, as more consumers look for upscale and aestheticallypleasing beverages to share on their social media platforms, and as a way to showcase their new-found freedom. As a result, venues and drinks that display well on Instagram will have a head start in online promotion. This means that cafés need to place more focus than ever on creating the ‘perfect serve’ for their festive drinks and food dishes, suggest Fentimans. Cafés should also consider their festive decorations inside the venue, they advise, if they wish to encourage more customers to share photos or videos to their own profile. SUPPORTING LOCAL BRANDS Another important trend for cafés to consider this Christmas is the growing desire by consumers to support local brands to them. Months of lockdowns, combined with prolonged working from home, means that consumers are appreciating their local communities more and more, and now many are wanting to give back too. Fentimans Market Report 2022 shows 41% of consumers think it is important that eating and drinking out brands invest in local communities. Meanwhile, a further 20% say they will be buying local drink brands in venues. This means that cafés could be well advised to place more emphasis on working with local suppliers and brands with their festive menu offering, both for food and drinks. Cafés also need to consider how they will communicate this local work to their customers, such as through their menus and marketing materials. INGREDIENT IDEAS “Christmas is a time for indulgence and this year more than ever, consumers will be looking to treat themselves when they are venturing out of home. They’ll be looking for something more than just their regular cup of tea or coffee, so operators need to elevate their offer
and make sure their drinks menus are full of festive cheer,” agrees Sarah Eastman, beverages category manager at ingredients supplier Henley Bridge. “As always, drinks which have Instagram appeal will prove popular so it’s worth going the extra mile to make sure your festive drinks look as good as they taste. For example, top quality hot chocolate, such as Guittard Grand Cacao, spiced with cinnamon, nutmeg and ginger is a sure-fire winter warmer, but, for the wow factor, why not use Irca Joytopping white chocolate topping sauce to swirl around the glass before adding the hot chocolate? Top with whipped cream and sprinkle with spices. For the perfect finishing touch, add a mini gingerbread house. “As we learn to live with Covid-19, consumers are ‘drinking with purpose’ and looking for beverages which have health-giving properties. Clean ingredients are coming to the fore and, whilst festive revellers will be wanting to celebrate in style, many will be choosing drinks and cocktails which contain healthy ingredients such as fruit and vegetables, as well as tea, which is packed with antioxidants and flavonoids. “Henley Bridge is the exclusive foodservice supplier for Dilmah Tea, the world’s first ethical team company, which has been leading the way in developing cocktail recipes including a wide variety of different flavoured teas and elixirs. “Try a ‘Goodwill and Greetings’ cocktail (pictured) made with butterscotch liqueur, Scotch Whisky, Dilmah natural Ceylon ginger tea and vanilla flavoured cream; or ‘Christmas Cheer’, made with bourbon, St Germain, lemon juice, honey and Dilmah Elixir of Ceylon tea (black tea with ginger and apple).”
EVER POPULAR A Christmas tradition that shows no sign of slowing down is hot chocolate, but consumer demands are changing, with the interest in coffees and teas giving way to more indulgent ‘treat’ style drinks like hot chocolate, especially during the festive period. Consumers cannot get enough of the cocoa-based drink, it would appear, the beverage having seen the greatest growth of all hot drinks, with a staggering 210 million hot chocolates served out of home (The NPD Group / CREST UK YE March 2019 data). Staying on top of consumer needs is essential and can prove profitable too as the same data reveals that hot chocolate is the second most popular hot beverage to buy out of home – beating tea.
Products such as Thorntons Luxury Hot Chocolate Powder is an easy way for operators to serve up a high quality hot chocolate, operators just having to add water to create an appealing, and consistent, hot chocolate experience (Thorntons Luxury Hot Chocolate Powder is available in a 21g single serve sachet, 1.6Kg catering pouch and vending format). Brands, of course, can be the driving force in boosting profits - especially at Christmas - by providing consumers with products they trust that will elevate their experience. With nine out of ten consumers saying they would opt for a hot chocolate made with Thorntons (NPD Crest Dec ’17 data), point out the company, they feel that their particular brand’s strong heritage has the power to instantly improve the perception of an offering and significantly increase its appeal.
THECAFELIFE.CO.UK | DECEMBER 2021 | CAFÉ LIFE 19
PREVIEW
demo Live
kitchen
- 10th 2022 8th FEBRUARY
YORKSHIRE EVENT CENTRE
to return
The Ice Cream and Artisan Food Show 2022 (8–10 February 2022, Yorkshire Event Centre in Harrogate) has announced the return of its Live Demo Kitchen, which was such a hit at the last show back in 2020, to be hosted by star chef Stephanie Moon. SHOWCASE The Live Demo Kitchen will be showcasing enticing ice cream recipes all through the Ice Cream and Artisan Food Show. Its host chef, Stephanie Moon, is from All Things Food and is a regular on the Yorkshire Food Scene. She has also appeared on the BBC’s Great British Menu and has cooked for royalty and superstars.
She will be creating ice cream treats on all three days of the show. A fan of ice cream, she says that she is relishing the challenge to showcase some ice cream dishes in some different ways, as well as be joined in the kitchen by some exhibitor chefs in order to put some new products and recipe ideas through their paces.
To make a
Night atMakes thefourMovies • 4 Victoria Sandwich Burger buns brushed with apricot jam and dusted with toasted sesame seeds to look like a bun. • 4 shaped and flattened chocolate ice cream burgers. • Slices of kiwi fruit. • Slices of watermelon – charred with a blow torch to give it a special flavour and more interesting texture – acts as the bacon in the burger bun! • Madeira Cake cut into chips and lightly baked in the oven at 180oC for 10 minutes or until golden. • Raspberry coulis – take 1 punnet of raspberries and add 2 tablespoons of water and
20 CAFÉ LIFE | DECEMBER 2021
1 tablespoon of sugar, mix together and warm in a pan then pass through a sieve to remove the excess seeds. • Serve with a strawberry smoothie made with strawberry ice cream a shot of fruity gin and milk to make into a smoothie.
ICE CREAM FOCUS The Ice Cream and Artisan Food Show is the only dedicated UK trade event for the ice cream sector. It has been running for over 70 years and is organised by the Ice Cream Alliance (ICA), the sector’s trade association. This is also the first show organised since the pandemic. To mark the occasion, Stephanie Moon has created two eye-catching ice cream recipes to help the café owner showcase their creativity, as well as demonstrate just how versatile ice cream can be. Her recipes also show that ice cream can be used in delicious dishes all through the year – not just when it’s hot and sunny outside. And not only do the following two recipe ideas look delicious, they are remarkably easy to make too, says Stephanie Moon. Candied Apple Taco is a mini taco warmed with Nutella, mini marshmallows, Bramley apple and toffee apple ice cream served with baby apples and apple gel and a light dusting of cinnamon. A Night at the Movies is a chocolate fudge ice cream “Beef Burger” with
PREVIEW To make a
Candied Apple Taco Makes four
• 4 mini tacos. • 1/4 jar of Nutella or other chocolate spread. • 4 heaped tablespoons of marshmallows. • 4 scoops of rum and raisin ice cream - slightly flattened to allow the taco to curl. • 1 tin of cocktail apples drained. • 3 Bramley apples peeled and de-cored and made into apple sauce with 6 tablespoons of caster sugar (simply heat up and gently cook until the apple cooks and puree with a stick blender kiwi and chargrilled watermelon “Bacon” garnished with Madeira cake chips and raspberry ketchup plus a strawberry cocktail smoothie and caramel popcorn. To exhibit at next year’s Ice Cream
and place in a squeezy bottle to pipe on the tacos). • Dust with chocolate shards and cinnamon and serve hot. and Artisan Food Show telephone 01332 203333, or email harry@icecream.org. To register to attend the show go to www.ice-cream.org. To find out more about star chef Stephanie Moon visit www.stephaniemoon.co.uk
NEW PRODUCT
Lolly does it again with the LollyEncore The LollyEncore is the latest exciting launch to come from the PoS and payments company, It’s Lolly. An all-in-one PoS unit, with built-in printer and scanner, alongside an additional payment terminal, the LollyEncore joins the LollyMove as the next generation in hospitality EPoS - centralised, simplified PoS and payments systems. With its smart design the LollyEncore packs a lot into a small, but powerful unit. As a compact PoS it can be deployed in a broad range of environments and is perfect for demanding and busy hospitality locations, particularly where space is limited. Wherever it sits, whether in a coffee shop, bar, fast-food or pop-up store, the reliable unit is easy to use for new and existing staff members. LollyEncore helps get businesses up and running, or refreshing their EPoS system, at an accessible price point. It comes installed with super intuitive Lolly software, and, with LollyPoS Lite, businesses can witness a real return on their investment. The unit enables hospitality providers to offer customers a full range of payment options, from contactless mobile and card, to chip and pin, as well as cash (as a cash drawer comes included). The LollyEncore supports businesses who
need flexibility, facilitating them meeting the demands of a range of customers from traditional cash-users, to on-the-go contactless spenders. Peter Moore, CEO, It’s Lolly, comments: “At Lolly, we are on a mission to bring state-of-the-art technology and make it affordable and accessible to all hospitality players. The LollyEncore makes the ideal upgrade for smaller businesses looking to simplify and improve the PoS and payment systems they use – helping to future-proof their businesses.” Call 0800 038 5359 or visit www.itslolly.com.
THECAFELIFE.CO.UK | DECEMBER 2021 | CAFÉ LIFE 21
Café Product Index ADVISORY, BUSINESS & CONSULTANCY SERVICES Bespoke Software Kelsius Mezze Business Systems Kelsius Mezze Nutritics Consultants The Wordbox E Commerce Mezze Factory Grote Company FSC Kelsius Millitec Food Systems Ltd. Zafron Foods Ltd. Food Safety ALS Food & Pharmaceutical British Lion Eggs Kelsius Nutritics Retail FSC BAKERY PRODUCTS Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Tortilla & Wraps Freshfayre Mission Foods BREAD & ROLLS Fresh Jacksons Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Bread Making Ingredients Harvey & Brockless
CHUTNEYS & RELISHES
Cold Drinks & Mixers
Sandwich Making Machinery
Canned Meat
Chutneys
Italian Beverage Company
Deighton Manufacturing
Freshfayre
Freshfayre
Juices
Grote Company
Moy Park Ltd.
Millitec Food Systems Ltd.
Princes Foods Ltd.
FISH PRODUCTS
Smithfield Foods Ltd.
Crayfish
Chicken
Leathams Mizkan Euro Ltd. The Ingredients Factory Zafron Foods Ltd. Relishes Blenders
Freshfayre Italian Beverage Company Leathams Smoothies Italian Beverage Company
Freshfayre
Freshfayre Royal Greenland Ltd. Prawns CP Foods UK Ltd.
Harvey & Brockless
EGGS & EGG PRODUCTS
H Smith Food Group PLC
Leathams
Eggs (hard boiled)
Royal Greenland Ltd.
Mizkan Euro Ltd.
British Lion Eggs
Freshfayre
The Ingredients Factory Zafron Foods Ltd. Pickles Freshfayre
Freshfayre Fresh-Pak Chilled Foods Fridays
Zafron Foods Ltd. Salmon
2 Sisters Food Group Cargrill Protein Europe CP Foods UK Ltd. Dawn Farms UK Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Seara Meats BV Smithfield Foods Ltd.
Freshfayre
Continental
Leathams
Freshfayre
The Fintastic Fish Co.
Leathams
Geeta’s Foods Ltd.
Egg Products
Leathams
British Lion Eggs
Seafood/Shellfish
Duck
The Ingredients Factory
Freshfayre
H Smith Food Group PLC
2 Sisters Food Group
Salsa
Fresh-Pak Chilled Foods
Royal Greenland Ltd.
CP Foods UK Ltd.
Fridays
Tuna
Freshfayre
Futura Foods UK Ltd.
Freshfayre
H Smith Food Group PLC
H Smith Food Group plc
Ham
Moy Park Ltd.
Freshfayre
The Fintastic Fish Co.
Gierlinger Holding GmbH
Blenders Freshfayre Zafron Foods Ltd. DRESSINGS, SAUCES AND MAYONNAISE
Leathams Stonegate Farmers Zafron Foods Ltd.
Zafron Foods Ltd
Dips Blenders
EQUIPMENT & VEHICLES
FOOD WHOLESALERS
Freshfayre
Baking Pans
Country Choice Foods
Fresh-Pak Chilled Foods
American Pan UK
The Ingredients Factory
Buttering Machinery
FRUIT
Zafron Foods Ltd.
Deighton Manufacturing
General
Dressings Blenders Mayonnaise Blenders
Grote Company Millitec Food Systems Ltd. Coffee Machinery
The Ingredients Factory
Leathams Smithfield Foods Ltd. Lamb Freshfayre H Smith Foodgroup PLC Meatballs Snowbird foods Pork Dawn Farms UK
Guacamole
Freshfayre
Leathams
Gierlinger Holding GmbH H Smith Food Group plc
Freshfayre
Coffee Safe
INSURANCE
Leathams
Fresh-Pak Chilled Foods
La Cimbali UK
Insurance Protector Group
Moy Park Ltd.
Harvey & Brockless
Pumphreys Coffee
Piquant
Conveyors
LABELS
Sausages
BUTTER & SPREADS Butter Freshfayre Spreads Freshfayre Spreads (olive) Freshfayre Leathams
Zafron Foods Ltd.
Deighton Manufacturing
Nutritics
Freshfayre
Planglow Ltd.
Gierlinger Holding GmbH
Reflex Labels
Leathams
Mustards Blenders Zafron Foods Ltd. Sauces & Ketchups Blenders
Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company
Smithfield Foods Ltd.
Moy Park Ltd. MEAT PRODUCTS Bacon
Smithfield Foods Ltd. Snowbird foods Turkey
Freshfayre
Millitec Food Systems Ltd.
Bawnbua Foods NI
Piquant
Depositing Machinery
Dawn Farms UK
CHEESE & DAIRY PRODUCTS Cheese Freshfayre Futura Foods UK Ltd. Harvey & Brockless Leathams Norseland Ltd. Yoghurt Freshfayre Futura Foods UK Ltd
The Ingredients Factory
Grote Company
Freshfayre
Zafron Foods Ltd.
Millitec Food Systems Ltd.
H Smith Food Group plc
Spreads
Kitchen Equipment
Gierlinger Holding GmbH
Marimba World Chocolate
Reflex Labels
Leathams
ORGANIC PRODUCTS
Sour Cream
Coffee
Mobile Catering Vehicles
Moy Park Ltd.
Fridays
Freshfayre
Rombouts Coffee GB Ltd.
Jiffy Trucks Ltd.
Newsholme Food Group
Leathams
Blenders DRINKS Chocolate Italian Beverage Company
22 CAFÉ LIFE | DECEMBER 2021
Water and Filtration Labelling Systems & Barcoding Nutritics Planglow Ltd.
Leathams Moy Park Ltd.
2 Sisters Food Group Freshfayre H Smith Food Group plc Leathams Moy Park Ltd. Smithfield Foods Ltd.
Smithfield Foods Ltd.
OILS
Beef
Freshfayre
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
commercialftg@samworthbrothers.co.uk
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 2 Sisters Food Group SOUPS Freshfayre
Chocolate Marimba World Chocolate VEGETABLES & HERBS Canned Vegetables Freshfayre Chargrilled Vegetables Leathams Moy Park Ltd.
London E3 3JG Tel: 0207 536 8000
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
Twelvetrees Crescent,
Unit 7,
2 Sisters Food Group
Harvey & Brockless
Prologis Park,
BRC RATING – AA
Fresh Fillings
Fridays
BROMLEY BY BOW
LTD. – ATHERSTONE
(READY PREPARED)
Fresh-Pak Chilled Foods
FOOD TO GO LTD –
commercialftg@samworthbrothers.co.uk
SANDWICH FILLINGS
Freshfayre
GREENCORE
BRC RATING – A
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.
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 | DECEMBER 2021 | CAFÉ LIFE 23
Café Suppliers Index 2 SISTERS FOOD GROUP B2B 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
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 344244 joanne.grant@bawnbua.com www.bawnbua.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
BRITISH EGG INFORMATION SERVICE British Lion Eggs 95 Cromwell Road, London SW7 4DL Contact: Paul Slaney Tel: 0207 052 8899 info@britegg.co.uk www.egginfo.co.uk/british-lionegg/products
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
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
24 CAFÉ LIFE | DECEMBER 2021
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
FRIDAYS Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Bridget Friday Tel: 01580 710250 Fax: 01580 713512 bf@fridays.co.uk www.fridays.co.uk Accreditation body: BSA
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
FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com
FLEXESERVE The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road Hinckley, Leicestershire LE10 3BZ Warwick Wakefield 01455 638300 info@flexeserve.com www.flexeserve.com
FUTURA FOODS UK LTD. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com
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
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
Café Suppliers Index 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
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
LEATHAMS LTD 227-255 Ilderton Road, London SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk
MARIMBA WORLD CHOCOLATE 6 Borehamgate, Sudbury, Suffolk CO10 2EG Contact: Brad Wright Tel: 01279 714527 sales@marimbaworld.com www.marimbaworld.com/ default.html 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
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
MIZKAN EURO LTD. 2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS Contact: Craig Dillon Tel: 0203 6752220 craig.dillon@mizkan.co.uk www.mizkan.co.uk
MOY PARK LTD. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com
NEW YORK BAKERY CO. 6-9 The Square, Stockley Park, Uxbridge, UB11 1FW Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk
NUTRITICS 22c Town Centre Mall Main Street, Swords, Co Dublin Ireland Tel: 020 3769 5265 Email: info@nutritics.com www.nutritics.com
PASTA FOODS Forest Way,Norwich NR5 0JH Contact: Stuart Mills Tel: 01493 416200 stuart.mills@pastafoods.com www.pastafoods.com PIQUANT LTD Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
PLANGLOW LTD The Quorum, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com
RAP LTD. Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA Contact: Martin Beaver Tel: 0208 069 0700 catherine.young@rapuk.com www.rapuk.com
ROMBOUTS COFFEE GB LTD 954 Yeovil Road, Slough Trading Estate, Slough SL1 4NH Contact: Jonathan Wadham Tel: 0845 604 0188 Info.uk@rombouts.com www.rombouts.com
ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk
SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS) 106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL Contact: Sales Tel: 01473 350045 sales@hubbardsystems.co.uk www.scotsman-ice.co.uk
SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br
SMITHFIELD FOODS LTD. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Tel: 01603 252400 customerservices@smithfieldfoods.co.uk
www.smithfieldfoods.co.uk
NSF FOODS LTD. Sutton Farm, Claverley, Shropshire WV5 7DD Contact: Steve Money Tel: 01902 925330 steve.money@nsffoods.com www.nsffoods.com
REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY Contact: Melissa Aplin melissaa@reflexlabels.co.uk Tel: 01455 852400 www.reflexlabels.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 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
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 | DECEMBER 2021 | CAFÉ LIFE 25
International Product Listing
Sandwich Manufacturers
BAKERY INSERTS Sigma Bakeries Ltd
SIGMA BAKERIES PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be
SUBWAY Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
TO ADVERTISE IN
CONTACT SAM MINTON .uk 01291 636333 | sam@jandmgroup.co
26 CAFÉ LIFE | DECEMBER 2021
BREAD Sigma Bakeries Ltd ORGANIC PRODUCTS Sigma Bakeries Ltd SANDWICHES Subway Tamarind Foods SANDWICH FILLINGS (prepared) Sigma Bakeries Ltd SPECIALITY BREADS Sigma Bakeries Ltd
From dealing with issues on legislation to providing advice and help to support members, The Café Life Association is an exclusively retail focused body which aims to encourage and promote excellence . across the café/coffee bar sector
CAFÉ Association www.thecafelife.co.uk 01291 636335
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