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TA ST I N G T H E L I F E ST Y L E O F T H E C A F É S E C TO R
FEBRUARY 2008 ISSUE TWENTY FOUR
www.cafeculturemagazine.co.uk
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ALIVE WITH See more new products from over 250 dedicated food & drink companies at Hotelympia 2008 Discover the latest coffee innovations at World of Coffee, featuring the UK Barista Championships and a seminar programme Network with colleagues and enjoy the unique buzz of the UK’s premier hospitality and foodservice event Visit Hotelympia and add flavour to your business
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CONTENTS
CONTENTS NEWS 4
A first for Cornwall’s Fifteen.
5
Choose an independent, say Which.
6
Fairtrade focus.
HOTELYMPIA 2008 10 Hotelympia preview. 16 World of Coffee at Hotelympia.
Welcome!
20 Café Culture Trail.
FEATURES
We start the New Year with a preview of Hotelympia (17 to 21 February 2008, ExCel, London). Despite its ‘global’ appeal to the catering and foodservice sector at large, this event promises to have a noticeable coffee emphasis, not least because of its World of Coffee area that will host the final of the UK Barista Championships and a supporting programme of informative talks and demonstrations. Café Culture will be in attendance in the British Sandwich Association’s tea and sandwich pavilion, and a Café Culture trail will help ensure that you don’t miss out on some well known café sector suppliers. In this issue, we consider the nature and menus of bistro-type cafés, and showcase just some of what’s on offer from suppliers when it comes to the latest in hearty and healthy café fayre. And if you’ve been grappling with a maintenance-related issue for your coffee machine, why not turn to page 44 and get in touch with our new Coffee Clinic?
22 Hearty and healthy – soups and healthy drinks, and some new healthy but indulgent bakery goods. 30 Bistro café – a look at some destination café outlets serving lunches and evening meals.
36 Milking it – making the most of milk.
ARTICLES 40 Café life in France – a UK couple’s dream café in France. 42 Getting an edge – Alice Rendle of Edgcumbe’s Tea & Coffee visits Miami for some barista coaching, as well as some fresh ideas.
REGULARS 44 NEW! Coffee Clinic – your maintenance queries answered. 45 New products 46 Product listings 47 Checkout
Branded cups would make a great finishing touch...
Clare Benfield Editor
Editor Clare Benfield, Tel: 01291 636336, Fax: 01291 630402 E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636333 Fax: 01291 630402 E-mail: paul@jandmgroup.co.uk Production Manager James English, Tel: 01291 636339, Fax: 01291 630402 E-mail: james@jandmgroup.co.uk Subscriptions and Customer Service Stephanie Mayo, Tel: 01291 636338 Fax: 01291 636338 E-mail: steph@jandmgroup.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 636338 E-mail: cafe@jandmgroup.co.uk www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2007 J&M Group Ltd Paper used in the production of this publications is sourced from sustainable managed forests and the magazine is printed by The Manson Group, Hertfordshire When you have finished with this magazine please think of the environment.
You’ve built up your business with delicious beverages, tasty snacks and service with a smile, but to keep it growing you need that finishing touch; your own branding. BrandBuilder™ service enables smaller operators to build their brand image by having bespoke printed paper cups, now in quantities of 5K, 15K and 25K. In the past, branded cups were only available in large quantities; more than a local café or tea shop could store. But now these independent outlets can compete with the larger chains, by creating an image unique to them.
Branding offers many advantages such as creating and retaining customer loyalty, giving a more professional appearance and enhancing the product itself and therefore improving profits! For further information about BrandBuilder™ contact us today! brand.builder@soloeurope.co.uk telephone: +44(0)1480 459413
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DON’T MISS YOUR COPY. SUBSCRIBE NOW! CALL 01291 636338. FEBRUARY 2008 CAFÉ CULTURE 3
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NEWS
A first for Cornwall’s Fifteen ABOVE: Barry Kither, Marco Lavazza and Cesare Noseda in the new Lavazza training centre.
Lavazza’s new training centre Lavazza, who first launched their UK subsidiary back in 1990, have a new UK headquarters and state of the art training centre which was officially opened on 5 December by Marco Lavazza, development and acquisition manager and Gaetano Mele, Lavazza group managing director. The new site will house Lavazza UK's sales and marketing, finance and operations departments, as well as a high tech training facility. The new training centre, one of 43 worldwide, marks Lavazza's dedication to promoting espresso culture and its continued commitment to quality coffee preparation. Each year Lavazza (www.lavazzacoffee.co.uk) trains over 20,000 baristas internationally and the new UK centre boasts seven coffee training stations along with video filming facilities, where trainees are able to watch and review their coffee making techniques. "The UK is a very important country for Lavazza. It is crucial that we continue to invest in this growing market, the new offices and training centre clearly represents our long term commitment," said Marco Lavazza. "We want to help our customers serve our product in the best possible way, which is why we have dedicated investment and resources to such an impressive training facility. We know that our new UK headquarters will help to retain and develop new partnerships for the future."
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Fifteen Cornwall says that it has taken its pursuit of finding the freshest and tastiest local ingredients one step further by harvesting coffee grown in the Eden Project’s Rainforest Biome, in a bid to make what is believed to be one of the first cups of coffee made from beans grown in the UK. The Cornish coffee experiment has been led by Fifteen Cornwall’s bar manager Tristan Stephenson, who recently saw the coffee being grown in the Rainforest Biome at Eden and was inspired to produce a cup of hot steaming coffee using the Cornish grown beans. After enlisting the help of Cornish coffee merchants Origin Coffee, Tristan teamed up with the Eden Project. In a trial run he was able to pick and naturally dry a small quantity of cherries, before returning to Eden with a
Staff from Fifteen in Cornwall harvesti ng coffee beans from the Eden Project. team of pickers for a larger scale harvest. Amongst the fifteen hundred species of plants in the biome, the horticultural team have created Robusta and Arabica coffee plantations which have grown at Eden for seven years. In a bid to create his ultimate cup of coffee Tristan opted to harvest the Arabica beans grown high up in the biome for their well rounded taste. “Coffee traditionally comes from very hot humid countries so it’s amazing to think that we can harvest, process and roast coffee grown right here in Cornwall. Picking the cherries containing the
coffee beans was an absolute joy, for a short while it really felt like we were up in the hills in Ethiopia!” said Tristan Stephenson. “I’ve been to Eden before but never to pick coffee, so I was really excited about coming here. I’d not really thought about where coffee came from previously and have only really got into drinking the quality stuff since joining Fifteen where I had my first espresso. I’m looking forward to using coffee more in the kitchen and can’t wait to try it out in some desserts,” added Fifteen Cornwall apprentice chef Andrew Basso.
Twinings in coffee launch Twinings has remained at the forefront of the tea market for some 300 years since 1706 when Thomas Twining first set up a coffee shop in London, and now say the company, they are returning to these roots with the introduction of a range of premium blended coffees. Twinings master blenders have developed a range of premium coffees for the Out of Home market with a range that uses only 100% Arabica coffee beans for a smooth, intense flavour and aroma. The blends are available in three blends: Rich, Decaf, and Mellow in two cup cafetiere and pour and serve formats. A medium roast espresso is also available, ideal as a base for cappuccinos, lattes or as a rich and aromatic espresso, say Twinings. “Twinings Coffee Blends is a natural move for Twinings, and offers out of home customers a unique reassurance of quality and taste. Our research has shown that consumers felt Twinings coffee was worth paying more for and offered a more sophisticated brand than competitors. This means Twinings Coffee Blends represent a profit opportunity to caterers as customers will pay a premium for it. The move into coffee means great news for operators looking for richer profits,” says Andrea Stopher, senior customer marketing manager for Twinings. Caterers can claim their free samples of Twinings Coffee Blends online by visiting www.twiningsfs.co.uk
Project.
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NEWS
Costa enters Russian coffee market Whitbread and OJSC Rosinter Restaurants Holding have announced they will launch the Costa Coffee shop chain in Russia via a joint venture. Rosinter is a leading casual dining restaurant chain in Russia and CIS, operating 216 restaurants in 8 countries and 24 cities. The new agreement between Whitbread and Rosinter will see over 200 Costa stores opening in the next five years, concentrating on Moscow and Saint Petersburg in its first year, and then expanding to other Russian regions thereafter. The partners also intend to open Costa stores in Ukraine and Belarus at a later date. The first Costa flagship store will open in Pushkin Square in Moscow in early 2008. In addition, it is intended that some coffee shops currently operated by Rosinter under its proprietary brand Moka Loka will be acquired by the joint venture and converted to the Costa brand. “Costa has become a part of daily life for millions of customers worldwide with a presence in 20 countries, and this new agreement with Rosinter clearly demonstrates our ongoing ambition to be a global coffee brand,” said John Derkach, Costa’s managing director. “We are delighted to partner with Rosinter, a very successful restaurant company and an ideal associate with whom to develop the Costa brand in Russia, and to partner with the great entrepreneur Rostislav OrdovskyTanaevsky Blanco.”
Choose an independent, say Which A recent report published by consumer watchdog, Which, has calculated that regularly buying your coffee from Starbucks as opposed to an independent will cost you a lot more over a year, and the same survey did not rate the world’s biggest coffee chain brand in terms of taste, either. The independent chain, Caffè Nero, came top, not only having the cheapest coffee but the best taste, according to Which, not least because of a more generous use of coffee (Starbucks and Costa were both criticised for only using one shot of espresso and more water in a cappuccino, as opposed to the double shot used in Caffè Nero cappuccinos). At the same time, the calorie content of coffee drinks were investigated, and sandwiches assessed for their fat and salt content, causing Which to describe some beverages as effectively being a ‘meal in a cup’. A white chocolate mocha from Starbucks that
is made from whole milk and cream, for example, was found to have 628 calories - more than 25% of the recommended daily calorie intake. When it came to sandwiches, the fat content in four from Costa, five from Starbucks and one from Caffè Nero, was found to be higher than a McDonalds Big Mac (32 sandwiches from all three shops were found to contain more salt than a Big Mac). In response to the poor showing in the survey a spokesperson for Starbucks said: "We believe we offer the highest quality coffee, as we source the top 2% of Arabica beans available. In October 2007, we converted milk in our handcrafted drinks from whole milk to semiskimmed milk as standard. Should customers prefer a lower calorie drink, we can customise drinks to use skimmed milk as well as soy as an alternative to milk. "We are committed to offering a variety of food
Independent chain, Caffè Nero offers value for money and great taste, say Which. and beverage options to customers based on dietary and lifestyle choices. We offer a range of healthy products such as fresh fruit salads, leaf salads, lower fat 'skinny' muffins whilst also offering an indulgent range of food for those customers looking for a treat. We continually source tasty ingredients and do not add any unnecessary artificial ingredients. "Starbucks is committed to making information on our products easily accessible so our customers can make informed choices. Nutritional information for both food and drinks is available online at www.starbucks.co.uk and on all packaged items as well as in the nutritional leaflet in store.”
Starbucks part of Liverpool’s Beatles Story Starbucks Coffee Company (UK) Ltd have announced a new licensing agreement with the Beatles Story visitor attraction in Liverpool. Evoking the spirit of the Beatles era with memorabilia and 1960s style artwork, the new Starbucks store covers over 2,500 square foot and will employ between 10 and 15 people. Under the licensing agreement the store will be staffed and managed by Beatles Story employees and deliver the same Starbucks Experience and standards of operational performance that customers have come to expect from Starbucks elsewhere. “We are delighted to be opening a store within the Beatles Story attraction. With Paul McCartney already signed to the Starbucks record label this feels like a natural place for us to be,” said Rupert Lawrie, director of business alliances, Starbucks Coffee Company (UK) Ltd. “We always look to ensure that our stores reflect their surroundings, which makes the theming of this store really exciting as it is designed to reflect the legendary Beatles era. We wish the Beatles Story every success with their expansion plans.”
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NEWS
SHORTS Starbucks experiments In its home town of Seattle in the US, Starbucks is currently experimenting with what has been described as a back to basics, ‘bottomless’ cup of coffee for $1 (customers get an 8oz ‘short’ cup of drip coffee for $1 – about 50 cents less than the normal charge with free refills). In a statement the chain said that they have no plans to do anything similar in the UK. National Vegetarian Week National Vegetarian Week - the annual awareness-raising campaign promoting inspirational vegetarian food and the benefits of a meat-free lifestyle - will take place from 19 to25 May 2008. Organised and promoted by the Vegetarian Society (www.vegsoc.org/nvw), it will focus on delicious food, fresh ingredients for the kitchen and fabulous facts and figures about the environment, animals and health. A sun guard? The combined effects of coffee and exercise may help to prevent skin cancer, researchers at the State University of New Jersey in the US have claimed. On studying the effects of caffeine and exercise on mice, it was found that damage caused by the sun’s ultraviolet rays was prevented. However, coffee and exercise is not a substitute for sun tan lotion, the scientists also warned.
Fairtrade focus The 25 February 2008 will mark the beginning of Fairtrade Fortnight which runs until 9 March (the Fairtrade Foundation having been established to campaign for better prices, decent working conditions, local sustainability and fair terms of trade for farmers and workers in the developing worlds). As customers become increasingly ethically minded, there is a growing demand for many types of Fairtrade beverages and other products. For example, according to the Fairtrade Foundation’s figures (www.fairtrade.org.uk),
Pictured: Jacksons of Piccadilly Fairtrade range of premium quality Mainstream, Speciality and Green teas.
First Choice Coffee has been named by Elior UK as its category champion for roast, ground and coffee beans meaning that all Elior UK contracts across its business and industry, healthcare, education, defence customers, and many of its retail outlets will be serving First Choice Coffee. “Over the last few years, First Choice Coffee has really shown its expertise and we’re pleased to have them on-board as the category champion. We’re confident that with their knowledge, advice and high quality product offer, we will serve consistently high quality coffee to our customers,” commented Sue Gold, purchasing manager for retail confectionery and beverages at Elior UK. First Choice Coffee says that it will also be providing much of the equipment from its range of bean-to-cup coffee machines and where non-First Choice Coffee supplied equipment is already installed, they will be working closely with the suppliers and maintenance providers of the existing equipment to ensure the delivery of a premium quality product.
Bidding to brighten the catering market during the dark days of winter is frozen food wholesaler MKG Foods (www.mkgfoods.co.uk) who have issued a new product brochure filled with innovative ideas and catering for luxury, standard and budget price points, say the company. The line up includes Ciabatta Sticks and Rosemary Focaccia Bites as well as desserts such as Cheesecake Shots which are supplied in seethrough mini shot glass containers and have a buttery digestive biscuit base topped with layers of cream and fruit coulis (varieties include Strawberry and White Chocolate, Blackcurrant and Redcurrant and Mango and Passion Fruit). RIGHT: MKG Foods sweet platter - tempting coffee accompaniments?
CAFÉ CULTURE
not only stock a full range of Fairtrade teas and trade ethically, but allows them to take advantage of a premium profit opportunity and benefit from a market worth over £25 million.”
First Choice for Elior UK
All budgets catered for
6 FEBRUARY 2008
34% of Fairtrade teas now sold in the out of home market are Fairtrade ones. “More and more people are using their ‘shopping power’ to campaign for Fairtrade,” says Fiona Rimmer, brand manager for Jacksons of Piccadilly. “As manufacturers we play an essential role in making Fairtrade products mainstream and available, and at Jacksons of Piccadilly we’ve recognised this with the introduction of a Jacksons Fairtrade range which enables caterers to
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NEWS
New packaging seals in freshness P remium tea supplier, Newby of London, is giving its extensive food service range a boost with new packaging that is more than just a new look, say the firm. Made out of a revolutionary new material, the new heat sealable packs will help to maintain the freshness and character of the delicate tea leaves until the moment of drinking, say Newby. Furthermore, the new packaging will also provide hotel and restaurant staff with more serving information and how to get the best out of Newby’s highly sought after teas. The
new saddle-packs contain loose tealeaves, which are packed in heavy gauge aluminium foil sachets, creating an extremely effective barrier against air and moisture absorption. “The new packaging helps us to help our customers reduce wastage by ensuring the teas they serve remain fresher for longer and by setting out clear guidelines to help serving staff achieve the ideal presentation, we can be confident that Newby’s tea will reach consumers as it was intended – pure tea drinking pleasure that they will want to experience again and again,” said Jon Wild, Newby’s sales and marketing director.
Help at hand for chocoholics The Chocolate Pharmacy is a new range of chocolate created with the nation’s chocoholics in mind, says the company behind the new launch (Chocolate on Chocolate a specialist ABOVE: Chocolate on Chocolate’s new Somerset, hand- range (www.chocolateonchocolate.co.uk). made, mail-order and retail chocolate company) With impulse retail appeal, the range includes thermometers, plasters, pills, emergency bars and even seven day prescriptions for particularly serious cases! “We have introduced this new range due to demand from chocoholics all over the country for an exciting selection of high quality chocolates just for them - the Chocolate Pharmacy is our response to their requests,” says Chocolate on Cholocate’s Flo Dunlop.
Newby’s new look packaging.
Rare Tea Company launches new tea The Rare Tea Company is launching a unique, hand crafted, flowering tea, which when infused reveals a vibrant marigold flower. The tea, made entirely from leaf buds of precious silver tips are delicately plucked in the early morning just as they reach maturity but before they open to ensure that the finest quality green tea is created. High in antioxidants and low in caffeine and tannins, the silky silver tips are skilfully prepared to combine their delicate sweetness with that of the marigold flower, say the Rare Tea Company. Individually hand tied, each flower can also be infused three times to create three pots of fragrant tea, and each packet contains four hand tied flowers. RIGHT: A ‘flowering’ marigold tea (www.rareteacompany.com).
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NEWS
SHORTS Café sells on ebay The Big Blue Coffee Company in Sadler Gate, Derby has been sold to Nottingham-based, Coffee 247 for an undisclosed sum. The café opened back in January 2000, with a Fairtrade emphasis, also becoming a venue for artists and comedy nights. Impressed with the reputation of its acquisition, Coffee 247 says that it has no plans to make any radical changes. BCA and CTF join forces After lengthy discussions the existing British Coffee Association (BCA) and The Coffee Trade Federation (CTF) of the UK have agreed to join forces. As from the 1st January 2008 they are now operating under the title of the British Coffee Association (BCA), acting as a single entity. Gates pledges aid Microsoft chairman, Bill Gates, has said that coffee farmers in Rwanda are set to be recipients of financial help as part of a £900 million pledge from the Bill & Melinda Gates Foundation to help improve agriculture in some of the world’s poorest countries. As a result of a programme to boost bean quality, for the first time Rwandan farmers are starting to sell to coffee buyers from Starbucks and Peet’s.
Nestlé UK to launch KitKat Senses KitKat Senses, a new indulgent but more permissive snack due to its low calorie count, has recently been unveiled by Nestlé UK Ltd. Available to foodservice outlets from March, it combines light crispy wafer, hazelnut praline centres and smooth milk chocolate, all contained within five segments and weighing in at only 165 calories. KitKat Senses targets two of the leading trends in confectionery and snacking,
The launch of the new lighter KitKat Senses will be backed by a £9m media campaign in 2008 as well as a 1.5 million bar sampling campaign. say Nestlé - indulgence and permissibility – and is designed to offer the healthy minded female consumer an everyday treat without compromising any effort made to eat healthily throughout the rest of the
day. The addition of Senses to the KitKat brand should offer a significant sales opportunity for catering outlets, through attracting more females in to a currently male-dominated snacking market, claim Nestlé.
New Year, new look A new range of fashionable uniforms has been launched by Simon Jersey to help keep catering staff looking smart and professional. Simon Jersey has teamed up with well known leisure brand Cotton Traders to put together a stylish new range of polo shirts and rugby-style tops designed to look good on employees in less formal situations, but where appearance is still key. And for the first time ever you can customise Cotton Traders garments with your company name and logo thanks to Simon Jersey’s embroidery service. “This exciting new development means our clothing has much wider appeal,” says ex-England rugby captain, Steve Smith, who helped establish Cotton Traders 21 years ago. “We have received a huge amount of feedback over the years from establishments that want to purchase Cotton Traders garments for their employees. “It’s a great brand that their staff actually want to wear, but we have never been able to offer a full uniform or embroidery. Getting together with Simon Jersey has provided the perfect answer.” LEFT: To receive the new Simon Jersey catalogue, or to enquire about the ranges on offer, call 0870 111 8800 or visit www.simonjersey.com
N&W launches The Big One Set to launch in January 2008, N&W’s The Big One is kicking off the new year for N&W with a unique vending experience, the 12oz paper cup that offers a drink size of 250cc. Commenting on The Big One, sales and marketing director at N&W, Mike Kane feels that the market is ripe for the new machine. “There has been demand for a machine that provides the full high street experience for some time, people want bigger speciality coffees, cappuccinos, lattes, americanos the list goes on, and this satisfies that need,” he says. “The Big One is a totally unique machine, the first of its kind and is aimed at sites where the customer has access to the high street, allowing businesses and workplaces to directly compete with the coffee to go retailers.” With the UK’s coffee boom having seen an explosion of chains open across the country, replicating the high street experience has been top of the agenda for N&W. The Big One offers coffee house quality, say the company, but with the high street experience and vending flexibility. The 300-cup capacity also makes it suitable for a variety of locations, and it is available in three different layouts - two different fresh bean coffee versions, and one with fresh brew tea. RIGHT: N&W’s first extra large high street style coffee vendor.
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HOTELYMPIA
Hotelympia
preview Hotelympia (17 to 21 February 2008, ExCel, London) has long been valued for providing a comprehensive overview of the catering and hospitality sector. This year it is poised to interest the café and coffee shop sector further via a new addition - a dedicated World of Coffee area. Café Culture magazine will also be organising its now regular Café Culture Trail. eflecting our increasing desire for greener credentials, for the first time the exhibition will host a programme of Sustainable Futures Seminars. Other regular attractions will include the Speciality and Regional Food Pavilion and the Design Link. Hostec-Europe will also run alongside, showcasing how the latest in IT technology can assist foodservice and hospitality businesses.
R
Coffee world Hotelympia’s World of Coffee area will aim to provide visitors with a deeper understanding of the journey of the coffee bean from bean to cup via a programme of instructive seminars and specialist workshops (www.hotelympia.com/worldofcoffee). The final of the 2008 UK Barista Championships will also take place there, and is a mustsee event for any coffee shop managers or baristas eager to see the latest in creative ideas and barista skills. Nestlé FoodServices (Stand S1635) will once again be at the exhibition, and featuring the Nescafé Coffee Company barista style bar where you will be able to see the La Marzocco Linea, a sleek traditional roast and ground machine. A
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host of bean to cup and soluble systems will also be on show. For the first time, ice cream company, Mövenpick of Switzerland will be part of the Nestlé FoodServices line up showcasing some 30 flavours. Hotelympia Excel London “We really want to show 17-21 February 2008 visitors how we’re bringing fresh ideas to the market,” says Martin Lines, Marketing offer advice on Director, who believes that enhancing your visitors to the show will be surprised by coffee menu and increasing profit margins what they see. “We have a number of new with speciality coffees. things to talk about in 2008 including Mövenpick and our sustainability Eats and treats programme.” A third of consumers want to see more Nestlé FoodServices say that they will duck on the menu, claim Cherry Valley also be dedicating an entire zone on their (Stand S1553a) as a result of their recent stand to demonstrate how they tackle the research. As sponsors of the British management of waste, water, energy, Sandwich Association’s Tea & Sandwich packaging, sourcing and transport. Pavilion, at Hotelympia the company plan A showcase of speciality coffee syrups to offer some tasty tips for caterers looking from leading brand Monin will be to increase their premium sandwich showcased by Bennett Opie (Stand S1321). offering, giving valuable menu advice by New for 2008 is a collection of premium offering daily presentations. syrups packed in plastic bottles, targeted Whilst winter is a time for the warming, at customers with a glass-free policy, say comforting flavours of nuts and spices, the company. Experts will be on hand to once the nights become lighter it’s much
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HOTELYMPIA
ABOVE: The latest Rancilio Classe 10 with its ‘animal safe’ leather finish.
more of a fruity affair, say Great Taste Award winners, the Byron Bay Cookie Company (Stand S1220) who will be launching two brand new and limited flavours for the spring and summer (available from a network of regional distributors via importer Beyond The Bean), including Dark Choc Cherry, described as a rich chocolaty cookie with juicy, succulent cherries and a hint of coconut. For over 20 years now, the Handmade Cake Company (Stand S1644) says that it has been making traditional scratch-baked cakes for caterers who appreciate what cakes should really look and taste like! 2007 saw them introduce Blueberry & Lemon Drizzle Cake, as well as Raspberry & Pinenut Slice. One of their most traditional
www.cafeculturemagazine.co.uk
products - Apple Shortcake - now has a finish of demerara sugar. Swedish style cake supplier Almondy (Stand S1108) will also be in attendance. Vittles (Stand S1430) will be showcasing a choice of multi-portion gateaux with options ranging from Wild Peach Liqueur & Mango Charlotte to Vittles’ best seller Chocolate Junkyard (a chocoholic’s idea of heaven with a chocolate pastry case filled with a base of Belgian chocolate ganache and chocolate mousse decorated with popular chocolate sweets and piled high with chocolate shavings). You will also be able to try their selection of moist cakes, including Lemon Saffron Drizzle Cake and Olive Oil & Polenta Cake, made without butter for a healthier but great-tasting alternative. Baxters Food Group (Stand S1224) will introduce its new frozen soup range – ‘Good Home-made’ - offering the ultimate in convenience as each soup requires no preparation time and iB Food (Stand S1405) will unveil the Loison Panettone Loaf and Pre Slice, which will be available for tasting during the exhibition. Marshfield Bakery (Stand S1015) will have tray bakes and specially individually wrapped snack bars to tempt visitors at the show. Crisp connoisseurs will be pleased to learn about the imminent arrival of Darling Spuds, the wholesome, more cultured younger sister of feisty tear away Salty Dog (Stand S1340). Pie producer, Pieminister (Stand S1018) will be highlighting the best of traditional pie making with flavours from around the world. Coffee machines and equipment Renowned Italian espresso machine manufacturer, Rancilio (Stand S2020), will launch its re-modelled Classe 10 espresso
machine in conjunction with its UK distributor, The Coffee Machine Company. The Classe 10 is Rancilio’s flagship model, and this is the first re-styling of the machine since its successful entry into the market six years ago. New features include the C lever, an innovative new steam handle, which minimises wrist stress, ergonomically designed group head handles. Load & Show (a 240x640 pixel high resolution graphic display combined with new USB electronics for uploading images, logos and selling messages) and an improved milk foaming device which the Company is calling iSteam and new livery options featuring an ‘animal safe’ leather finish. WMF UK Ltd (Stand S2025) will be showcasing their new Bistro coffee machine. The single cup automatic professional coffee machine for espresso, café crème, cappuccino, latte macchiato, white coffee and much more is for customers wanting more output, more choice and more flexibility, say WMF. Its new style milk frother cleaning feature and optional integrated hot chocolate are just two of the many innovations that WMF has come up with. The new Adonis traditional espresso machine from Victoria Arduino – maker of some of Italy’s finest coffee machines - will be unveiled to the UK market by First Choice Coffee (Stand 1611). Suited to large operators, the second generation Swiss manufactured market-leading Black & White machine will also be on the First Choice stand. Europe’s biggest beverage machine manufacturer, N&W (Stand S1515), will be showcasing its new Koffee Kiosk concept and UK-based Fracino (Stand S1825) will also launch a high-profile new addition to
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HOTELYMPIA its portfolio - the Cybercino (a fullyautomated machine with a retro-style appearance designed to suit busy outlets). Melitta System Service (Stand N2310) will be debuting a new bar coffee speciality machine, a highly compact machine for sitting behind a bar and that is capable of delivering up to 150 espressos or 90 cappuccinos per hour. It features an 18 choice menu, two hoppers, and an extra chute for decaffeinated coffee and a hot water outlet for tea preparation. Also on show will be Melitta’s Alpha, which features a milk refrigerator that can hold two four litre vats of different types of milk to extend coffee menus even further, enabling operators to offer full fat and skimmed milk, for example. The hopper can hold also two types of bean allowing a wider range of tasted to be satisfied. Melitta's C5 fully automatic, bean to cup, espresso machine and the fully automatic, double award winning Melitta Cup, and the newer Breakfast Cup which can be programmed to produce a cup, mug or jug of coffee, hot chocolate or tea, will complete the line up. Marco Beverage Systems (Stand S1610) will show its full range of filter coffee brewers now complete under the Filtro brand, and the company will announce two further new product developments at the show. Making its UK debut at the show will be Marco’s new eco-friendly water boiler and the company will preview a prototype of its latest ‘intelligent’ filter coffee brewer, which will automatically dump coffee after a pre-determined time to avoid customer complaints of stewed coffee. Café Bar (Stand S1615) will have an array of new brewing systems, sustainable, Fairtrade and Rainforest Alliance approved ingredients on their stand and they will unveil details of an exclusive tie-in with a well known branded hot drinks provider. Manufactured in
New cutlery from John Artis.
Treviso, Italy, Café Bar’s new Planet espresso machines, available in auto and semi-automatic mode will be on show and are suitable for a wide range of operations. Other hot beverage systems on the stand will include the soluble coffee Scanomat series and the Schaerer bean to cup models and for a traditional coffee system, Café Bar's Gaggia unit will be demonstrated. Fresh juice dispensers, namely the Brasserie and Slimline, Outspan and Cape branded units will also feature. A cost-effective solution for serving up juices or iced coffee - the BUNN JDF-2S Silver Series™ - will be showcased by Bunn Corporation (Stand S1725), and is designed to serve either frozen or ambient products, say the company, including remote bag-in-box. Mahlkönig (Stand S1631) will give a first UK showing to a number of their coffee grinders which they share with La Spaziale (exclusive supplier of Mahlkönig in the UK), including their new K30 Twin espresso grinder for grind-on-demand use as well as a number of retail grinders such as the Kenia, Guatemala, and K501 – which offer a comprehensive range of features and benefits to suit any commercial environment. The centrepiece for La Spaziale (Stand S1631) will be the new four-group S5 traditional espresso machine in gold – a colour that is now available on all La Spaziale machines. In addition, gold-winning Jim Hoffmann, current World Barista Champion, will be there to put all the La Spaziale machines and Mahlkönig grinders through their paces. Catering equipment Hatco (Stand N2426) will be setting out to be a one-stop shop for essential kitchen equipment, by offering innovations that improve efficiency, reliability and profits for caterers across all sectors, say the
Tabletop Known for their tabletop products, John Artis (stand S2445), will showcase a myriad of new collections including china, cutlery and glassware with all the new products featured in the company’s 2008 catalogue available for the first time at the show. In a change from previous years, the catalogue will also include the company’s extensive range of bar equipment, marketed under the Artbar brand. The Really Sensible Trading Company (Stand S1111), sole UK importer of thermal drinkware from American manufacturer, Planetary Design, will introduce a range of thermal cafetières in vibrant red. Three of the company’s cafetières are available in the new colour - the Double Shot, the Desk Press and the 20oz Table Top Wide Base model.
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ABOVE: Vibrant red cafetières from the Really Sensible Trading Company.
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RIGHT: Fairtrade cola – Ubuntu – will be on the Peros stand. company. Their line up will include multipurpose Heat-Max Heated Wells which offer the benefits of food warmers, soup kettles, bain-maries, steamers and pasta cookers all in one, say Hatco. The heated wells provide a consistent holding temperature and an even heat distribution to ensure soup is piping hot throughout. All units have a remote temperature thermostat with a separate lighted power switch that retains the heat setting throughout service. The Hatco Quick-Therm Salamander drastically reduces food preparation time by reaching the desired temperature in just eight seconds – music to the ears of
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busy chefs across the country. The QuickTherm finishes products and produces the classic “au gratin” effect, which is perfect for caterers serving a variety of meal options including hotpots, pies, pastries and toasted sandwiches, with high quality presentation. Prepared dishes can also be held in the Quick-Therm at the required temperature with a choice of eight levels in a temperature range from 40 to 70°C. Imperial Catering Equipment (stand N2431) will launch a selection of new products at the show, such as its low temperature Cook & Hold ovens (LCH Series), designed by FWE, the Food Warming Equipment company. This new oven range will solve a number of issues within the foodservice industry, say Imperial, including low skill levels, shrinkage and waste on meats and getting the perfect browned finish on products. Designed to accommodate a variety of trays and pans, the LCH Series can also used for meats, desserts and cookies, browning them evenly for a golden presentation. Imperial say that will also help chefs prepare better tasting pasta with less hassle and more consistency via their new Pasta Cooker, also being launched at Hotelympia. Available with 45 litre and 61 litre capacities, the cooker includes an exclusive water wash system, which removes the starch evenly across the entire surface of the water and reduces foaming. And for outlets seeking to blend a range of drinks and cocktails, then Imperial’s new BarTec BTC-329 blender is sure to be of interest. Over 30 years ago Velox (Stand N2104) developed the technology for high speed contact grills, a system which efficiently cooks both sides of a product simultaneously with no turning required. Today, Velox panini grills, waffle machines and a range of high speed contact grills are still the industry choice for many, not least the café sector. Well known since 1928 throughout the catering and foodservice industry for its mixers, peelers, slicers and other food preparation equipment, Metcalfe Catering Equipment Ltd (Stand N2911) has now added a high volume centrifugal juicer and two new slicing machines to its range of products, with the Metcalfe Bevanda ES700 being the ‘big daddy’ of high output centrifugal juicers, claim the company.
Beverages Visitors to Cooper’s Coffee (Stand S1204) will be able to take the sweet spot challenge by bringing in their own blend and improving on the taste via technology alone. Cooper’s will be exhibiting its range of Dalla Corte espresso machines at the show and anyone who tries their hand at espresso-making will be supervised by David Cooper, the UK's only world barista championship judge, and three time barista champ Simon Robertson. Following a two year absence in the British market, the US’s biggest speciality syrup brand – Torani – has also chosen machine distributor Dalla Corte UK as its sole British distributor. Independent Fairtrade coffee, tea, hot chocolate and snacks supplier, Peros (Stand S1711), is giving visitors to its Hotelympia stand the chance to win a trip to Africa. The winner will travel courtesy of Peros and One Water (the not-for-profit ethical bottled-water brand, distributed to the foodservice sector by Peros), to see the work being carried out by the One Foundation to help bring fresh water to communities across Africa. As well as being able to enter the prize draw, visitors will be able to take part in a “Taste the Difference, Make a Difference” challenge (guests will have the chance to sample a variety of beverages from Peros’s extensive Fairtrade and organic portfolio). From the coffee collection of Cafédirect, guests will be invited to try the highlyacclaimed Fairtrade Organic Machu Picchu Gourmet Coffee Beans, recently awarded a Gold one star rating in the 2007 Great Taste Awards. Ubuntu Cola, the UK’s first Fairtradelabelled Cola, will also feature in the “Taste the Difference, Make a Difference” challenge. Ubuntu Cola, recently launched in the foodservice sector exclusively through Peros, was awarded its Fairtrade certificate in May 2007 based on its content of Fairtrade sugar from Malawi and Zambia. Tea will also feature in the challenge. The LT Co range from Peros is a range of Fairtrade and Organic gourmet tea supplied in biodegradable pouches. Tea brand Typhoo (Stand S1553) will be inviting visitors to put their feet up and enjoy a cuppa. Typhoo will be showing off its decaffeinated option, which comes in new packs of 20 string tag and envelopes
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HOTELYMPIA developed specially for the foodservice market, and is designed to complement the rest of the Typhoo alternative range including speciality teas and the London Fruit & Herb brand. Visitors will also be able to see the new Typhoo In-Cup system, offering a teabag inside a premium, branded cup for tea on the move. As sponsors of the British Sandwich Association Tea & Sandwich Pavilion, Typhoo will also be offering daily presentations and master classes where visitors can learn more about tea sourcing, the Typhoo brand and taste a selection of delicious teas from the Typhoo range. Keylink Limited (Stand S1105), the UK supplier of chocolate ingredients and machinery to the chocolate industry, will be demonstrating their latest sipping chocolate – Ciocchino – which is served as a short, espresso-style shot. Espresso Warehouse (Stand S1214), the company synonymous with supplying everything that coffee shops need apart from the coffee, is sure to be a hive of activity following some high profile product launches. The focus of Espresso Warehouse’s stand will be their demonstration of how to merchandise impulse items, along with a new innovative Tea Bar. Espresso Warehouse have gone into partnership with SUKI Tea to create a range of loose leaf tea and SUKI Tea will be on the new, larger Espresso Warehouse stand, with their own Tea Bar concept. What is claimed to be Britain’s first flower beverage drink will be launched by Hib (Stand S1630), made from hibiscus flowers and giving a natural ruby red colour. It also has a high vitamin C content and anti-bacterial properties. Love Smoothies (Stand S1215) will launch innovative frozen fruit smoothie pouches to enable anyone to make fresh smoothies by simply adding the pouch to freshly squeezed juice and blending for 30 seconds. There will also be two new gourmet smoothies to try - Black Fruity (blackberries, pears and cinnamon) and Popeye’s Pick Me Up (kiwi, spinach and low-fat yoghurt). ASO Developments (Stand S10112) will highlight their patented teatogo system, which they claim gives the true enjoyment of high quality tea for those on the go via a tea bag integrated into the lid, allowing for individual brewing and easy disposal. LB Foods (Stand S1008) will highlight their Revolution Tea range that contains premium full leaf teas in a 100% biodegradable bag. Vivreau (Stand S1911), pioneers of environmental initiatives in the water industry, is set to cause a splash. In addition to showcasing a range of ecofriendly water systems, Fifty Chest Coolers
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ABOVE: Hotelympia will see the UK launch of the spectacular new ISA UP range of counters and backfittings. worth £595 will be given away free with the first 50 orders placed on the stand (the coolers provide a high volume, fast cooling chiller for up to 300 x 33cl cans). Designs in mind? For shop fitting ideas, Designline will be exhibiting their range of drop-in display units from CED (stand N1905). Designline’s range of integrated modular drop-in heated and chilled food service displays come with optional accessories to meet the demands of food display and serving and enable outlets to create a bespoke look, say the company, combining self-help, heated or chilled display models, assisted serve heated or chilled deli-type displays and a range of ancillary items, which can be used in freestanding, wall sited or island counters to give more commercial flexibility. The highlight of their stand, say ISA(UK) (stand N2643) will be the UK launch of a new range of UP counters and back-fittings. With a striking new-look, designed along the lines of a traditional jewellery display counter, immediate customer attention will be guaranteed, say ISA. Incorporating refrigerated pastry and
ice-cream display cabinets the system uses a variety of different size modules to create a versatile and modern display and counter arrangement, suitable for ice-cream parlours and coffee bars. The recently launched Gelatomix - ISA’s new concept in the display, preparation and serving of scooping ice-cream – was also designed to be integrated into the UP counter runs (the Gelatomix concept will be demonstrated throughout Hotelympia by a skilled Italian artisan with visitors having the chance to taste the creations). Durable (stand S3425), a manufacturer and supplier of a range of quality signs and presenters specifically designed to meet the requirements of the hospitality industry will be exhibiting at Hotelympia for the first time this year. Their stand will feature easily customised crystal and information signs, table Signs, and award-winning display panel systems, as well as space-saving literature holders, say the firm. If you are seeking to ‘turn the outdoors indoors’, then Nova (stand S2731) is launching its 2008 Contract Collection of high quality outdoor
Sustainable futures The Institute of Hospitality is playing a major role at Hotelympia 2008. The organisation will host the Sustainable Futures Seminar Theatre (N3240). This will include over 20 seminar sessions on sustainability in procurement, design, food and drink and kitchen equipment. Each session will look at the practical issues facing the hospitality industry, and will introduce case-studies. In addition, there will be five one-hour panel debates examining the core sustainability concerns of the industry – Waste and Recycling (17 February), Sustainable Procurement – A Look at Seasonality (18 February), Engaging in Corporate Sustainability (19 February), the Effects of Climate Change (20 February) and Sustainable Tourism (21 February).
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Packaging For the café sector, the packaging of the product is just as important as the food or beverage itself. Cap-it-All (Stand S1634) will launch their new range of environmentally friendly disposables, to be marketed under the company’s GoodLife brand. Detpak (Stand S1811) will exhibit a wide range of paper and board products including Ripple-Wrap hot cups, food pails, Pail-Paks, lunch boxes, retail bags, carry bags and sandwich wedges. Solo Cup Europe (Stand S1625) will be showcasing its new FastTrack and BrandBuilder paper hot cup printing services and will be advising operators on how they can maximise their branding potential.
furniture. “The recent enforcement of the Government’s indoors smoking ban has created the need for much more attractive and comfortable outdoor environments,” says David Batki-Braun, Nova’s MD. Nova’s 2008 Contract Collection is based on stylish, comfortable designs that are made from cast aluminium, and so are durable, low maintenance as well as weatherproof. Boutique style, Parisian chic in luxurious, tactile but functional fabrics with rich, sumptuous colours and opulent carved frames, will be on show in the Classical Collection from Andy Thornton Ltd (Stand 2625) with potential appeal to café bars (visit www.andythornton.com to download
their latest Catalogue 16). Lloyd Loom of Spalding (Stand S2824) will demonstrate a unique type of material that enables its furniture to be used all year round in temperatures of plus or minus 40°C. The VAD Table & Chair from Lesco (Stand S3239) will also be on show, containing Polygiene anti bacterial technology. designLSM (Stand S2945), a multidisciplined design practice comprising of interior designers, architects and graphic designers will be highlighting their interior and branding designs and Via Motif (Stand S3135), creators of distinctive collections of interior design lighting, furnishings and accessories, will introduce over 100
new designs. Having gained a reputation for manufacturing prestige outdoor furniture, Crown Pavilions (Stand S2841) will launch its new Commercial Division where business customers can find luxury outdoor dining for business meetings, or simply a place for your customers to enjoy a peaceful relaxing space. Indigo Shading Solutions (Stand S2844) will have a new Weinor folding arm awning and a technologically advanced fixed structure, the Gibus Attico. Eastward (Stand S2631) will also introduce their range of All Weather Woven Furniture – for outdoor and conservatory use and Crombie & Paul (Stand 2535) will exhibit their Alfresco Dining Furniture collection.
est The b carry to way your out deal meal ■ You’ll sell more if your customers can carry more.
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FEBRUARY 2008 CAFÉ CULTURE 15
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World of Coffee At Hotelympia, the World of Coffee will be the place to discover more about the journey from coffee bean to cup, with a programme of instructive seminars aimed at delivering business benefits to operators of all types. You will also be able to marvel at the skills of world class baristas in the 2008 UK Barista Championships. UK BARISTA CHAMPIONSHIPS 2008
The culmination of the UK Barista Championships will be held at Hotelympia with the semi-finals taking place on the stage within the World Of Coffee area from 10.30am on Tuesday, 19 February and from 10.30 am Wednesday, 20 February. The final will take place at 11am on Thursday 21 February, when the top six UK baristas will compete for title of UK Barista Champion.
World of Coffee Workshop Programme Sunday 17 Feb 2008
Tuesday 19 Feb 2008
Wednesday 20 Feb 2008
Journey of the bean: Filter Coffee Track (Group 1) 10:30 - 11:00 Jamaica Blue Mountain: Meet the producer "Farm to cup". 11:15 - 12:45 Filter Roasting Workshop. 13:00 - 13:30 Filter Grinding workshop. 13:40 - 14:40 Cupping workshop. 14:50 - 16:20 Filter Brewing / Extraction.
Workshop 1: Future ideas for coffee bars 10:30 - 12:30 Coffee Bar Design and Layout – Design, develop & display for café bars! Gary McGann, Mike Bell Paul Meikle-Janney. 13:00 - 15:00 Clover Brewing System Is clover the future of filter brewing? Clover USA. 15:30 - 17:30 Introduction to Shop Roasting – An introduction to shop roasting highlighting techniques and roasting profiles Probat Werke.
Workshop 1: Future ideas for coffee bars 10:30 - 12:30 Coffee Bar Design and Layout – Design, develop and display for café bars! Gary McGann, Mike Bell, Paul Meikle-Janney. 13:00 - 15:00 Clover Brewing System Is clover the future of fil ter brewing? Clover USA. 15:30 - 17:30 Introduction to Shop Roasting – An introduc tion to shop roasting highlighting techniques and roasting profiles. Probat Werke.
Workshop 2: UK Barista Guild workshop 10:30 - 12:30 The Barista "The Captain of the Ship" - Why your barista will make a dif ference to your coffee business. Se Gorman, Northern Irish Barista Champion. 13:00 - 15:00 Advanced Barista More advanced techniques for espresso preparation and milk texturing and pouring Jim Hoffmann, World Barista Champion. 15:30 - 17:30 Milk - 80% of your sales Milk - The facts about latte art. Stephen Morrisey, Leading Irish barista.
Workshop 2: UK Barista Guild workshop 10:30 - 12:30 The Barista – "The Captain of the ship" Why your barista will make a difference to your coffee business. Se Gorman, Northern Irish Barista Champion. 13:00 - 15:00 Advanced Barista More advanced techniques for espresso preparation and milk texturing and pouring. Jim Hoffmann, World Barista Champion. 15:30 - 17:30 Milk - 80% of your sales Milk - The facts about latte art. Stephen Morrisey, leading Irish barista .
Journey of the bean: Filter Coffee Track (Group 2) 12:00 - 12:30 Jamaica Blue Mountain: Meet the producer "Farm to Cup". 13:00 - 14:30 Filter Roasting workshop. 14:45 - 15:15 Filter Grinding workshop. 15:30 - 16:30 Cupping workshop. 16:30 - 17:45 Filter Brewing / Extraction. Monday 18 Feb 2008 Journey of the bean: Espresso Coffee Track (Group 1) 11:00 - 11:30 El Salvador: Meet the producer "Farm to Cup". 11:15 - 12:45 Espresso Roasting work shop. 13:00 - 13:30 Espresso Grinding. 13:40 - 14:40 Cupping workshop. 14:50 - 16:20 Espresso / Extraction.
Journey of the bean: Espresso Coffee Track (Group 2) 12:00 - 12:30 El Salvador: Meet the. producer "Farm to Cup". 13:00 - 14:30 Espresso Roasting work shop. 14:45 - 15:15 Espresso Grinding. 15:30 - 16:30 Cupping workshop. 16:40 - 17:45 Espresso / Extraction.
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Workshop 3: SCAE Gold Cup 10:30 - 17:00 GOLD CUP (Part 1) 2 day Brewmaster Certification Programme (Part 1) Bunn Corp Marco Beverage Systems.
Workshop 3: SCAE Gold Cup 10:30 - 17:00 GOLD CUP (Part 2) 2 day Brewmaster Certification Programme (Part 2). Bunn Corp Marco Beverage Systems.
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Tea & Sandwich
Pavilion
DEMONSTRATION PROGRAMME AT HOTELYMPIA 08 Sunday 17th February 11.00 The BSA Sandwich Challenge – BSA guest chef Tom Bridge will make up a selection of sandwiches using ingredients from around the show. 12.00 Adding Value to Your Sandwich and Pizza Range with Duck – Presentation by development chef Howard Rowell from Cherry Valley. 13.30 Healthy Sandwich Options – BSA guest chef Tom Bridge will present some ideas for healthy eating sandwiches. 14.30 The Launch of the Soloist Club for Independent Sandwich Bars – In this session BSA director Jim Winship will talk about the new BSA section for independent sandwich bars, while BSA guest chef Tom Bridge will discuss some sandwich ideas designed to give independent sandwich bars a distinctive edge over their competitors. 15.30 Afternoon Tea – Plantation to Cup Presentation by Typhoo Tea. 16.30 The Lunchbox and Sandwiches – Presentation by BSA director Jim Winship and BSA guest chef Tom Bridge of sandwich ideas for the lunchbox market. Monday 18th February 11.00 Adding Value to Your Sandwich and Pizza Range with Duck – Presentation by development chef Howard Rowell from Cherry Valley. 12.00 Tea Masterclass – Presentation by Typhoo Tea. 13.00 Tom’s Lunchtime Specials – Presentation of
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some special lunchtime options by BSA guest chef Tom Bridge designed particularly to increase consumer spend. 14.00 The Sandwich Market Report on some of the latest data from the sandwich industry presented jointly by BSA director Jim Winship with a presentation of sandwich ideas from BSA guest chef Tom Bridge using the top ten fillings identified from research. 15.00 Meeting the challenges of building a sandwich business – Speaker to be confirmed. 16.0 Tea & Sandwiches Go So Well Together – BSA Guest Chef Tom Bridge will produce a range of different sandwich recipes to match different teas. Tuesday 19th February 10.30 Adding Value to Your Sandwich and Pizza Range with Duck – Presentation by development chef Howard Rowell from Cherry Valley.
Wednesday 20th February 11.00 Speaker to be confirmed 12.0 Preparing for the Summer Season – BSA guest chef Tom Bridge will present some novel sandwich ideas designed for the peak summer season. 13.0 Adding Value to Your Sandwich and Pizza Range with Duck – Presentation by development chef Howard Rowell from Cherry Valley. 14.0 Challenge Tom – BSA guest chef Tom Bridge will invite the audience to challenge him to come up with new recipe ideas using ingredients they nominate. 15.0 Loose Tea vs. Tea Bags – Tasting the Difference – Presentation by Typhoo Tea. 16.30 The European Sandwich Challenge – In this session, sandwich makers from around Europe will join BSA guest
chef Tom Bridge to present some sandwich ideas from their home countries. Thursday 21st February 11.00 Breakfast with Tom - The Breakfast Sandwich – With the breakfast trade an increasingly important area for sandwich retailers, BSA guest chef Tom Bridge will present some ideas for developing the breakfast menu. 12.00 Adding Value to Your Sandwich and Pizza Range with Duck – Presentation by development chef Howard Rowell from Cherry Valley. 13.00 Toasted Sandwich Concepts – Making them work – BSA Guest Chef Tom Bridge will discuss ideas for toasted sandwiches that work in a commercial environment. 14.00 Speaker to be confirmed 15.0 Tea Masterclass – Presentation by Typhoo Tea.
11.30 What we look for that makes a difference – Speaker to be confirmed. 12.30 British Sandwich Designer of the Year Award – London Heat in which professional sandwich designers will be competing for a place in the Finals which take place in May. 15.0 Afternoon Tea - Taste the Difference Session – Presentation of different teas by Typhoo Tea. 16.0 Wrapping it all up – Presentation of sandwich recipe ideas using wraps by BSA guest chef Tom Bridge.
Coffee Bar Sandwich Retailer of the Year Award 2008 Organised by the British Sandwich Association, this award is part of the British Sandwich Industry Awards 2008, and is designed to recognise the growing importance of sandwich sales in the coffee bar environment. Entries will be judged on the levels of innovation, quality and sales success achieved on sandwiches, together with product range, presentation and emphasis on the category. For the purposes of this award, a coffee bar sandwich retailer is defined as a single site or group of retail outlets, where the primary activity is selling coffee, but the sale of sandwiches is an important secondary objective. For more information, contact the BSA’s Pam Sainsbury on 01291 636341 (the closing date for entries is 1st March 2008).
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FEBRUARY 2008 CAFÉ CULTURE 19
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CAFE CULTURE
TRAIL 2008!
Hotelympia Excel London 17-21 February 2008
If you’re after a fast track to view and sample some coffee shop essentials such as cookies, packaging and smoothies, then opportunities to network with some well known café sector suppliers will be on offer via taking the Café Culture Trail (look out for the Café Culture Trail’s very own Billy the Bean!). Café Culture magazine will be represented in the British Sandwich Association Tea & Sandwich Pavilion (in the Food and Drink sector between the Live Theatre and World of Coffee areas), and will be the place to pick up the latest issue, sample some of the café fayre provided by those involved in the Café Culture Trail, as well as listen to some tea talk, or watch product demonstrations and meet the Café Culture team. Beyond the Bean (Stand S1715) A sponsor of the UK Barista Championships 2008, Beyond the Bean will be showcasing everything a coffee shop could possible need, apart from the coffee and coffee machines! A range of not only beverages and confectionery and biscuits (including Byron Bay cookies) will be on show, plus some beverage making equipment. Byron Bay Cookie Company (Stand S1220) Byron Bay cookies are still part handmade and contain no GMOs. Supplied in glass jars they make a strong visual impact with customers with flavours featuring fruit, nuts or chocolate flavours including Apricot, Macadamia, and white chocolate, fig and pecan or ‘Dotty’s’ with smarties. Dark Choc Cherry, a new limited edition deliciously rich chocolately cookie with
juicy, succulent cherries and a hint of coconut will be the latest cookie to sample at the show. Handmade Cake Co. (Stand S1644) The Handmade Cake Company’s stand will be the place to sample some traditional scratch-baked cakes for caterers who appreciate what cakes should really look and taste like! 2007 was an exciting year of new product introductions, say the company, with the introduction of
Blueberry & Lemon Drizzle Cake, a combination of sharp citrus flavours with very fashionable blueberries in a pre-cut round cake. Also recently introduced was the Raspberry & Pinenut Slice - crushed raspberries between two oaty, pine-nutty crumble layers, finished with a light Muscovodo sugar. One of their most traditional products - Apple Shortcake now has a finish of demerara sugar to complement the Bramley Apple filling and rich all-butter shortbread.
Visitors to Chegworth Valley (Stand S1452) will be able to taste for themselves why it is fast gaining a reputation for supplying the best fruit juices to quality establishments throughout the UK. On show will be the full range of awardwinning pure fruit juices, including the new launch, Pear & Raspberry. “We are passionate about the range of juices we now produce on our family farm in Kent,” says producer David Deme. “With two generations of experience in growing the best fruit the English countryside can offer we recently took the next natural step of making pure fruit juices where we can ensure superior quality from blossom to bottle. This guarantees we are producing the finest product we can and believe our juices to be the best on the market in terms of quality, taste and authenticity.”
Elegant. Practical. Flexible. Compact. Kobalto. Kobalto is the new superautomatic coffee machine from N&W - a stylish and flexible dispenser suitable for restaurants, cafeterias, hotels, bars or café's. It has up to 16 selections of high quality drinks and can be used with fresh milk for real Cappuccino's and Latte's. Visit N&W at Hotelympia Stand S1515. N&W GLOBAL VENDING LIMITED PO Box 25, Dudley Street, Bilston, West Midlands, WV14 0LF Tel. 01902 355000 / sales@nwglobalvending.co.uk
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CRAVENDALE R aarre pr proud sponsoFEATURE rs of of th the UK UK Ba Barista Championships
A limited edition – Byron Bay’s Dark Choc Cherry cookie.
N&W GlobalVending (Stand S1515) N&W (Necta & Wittenborg) have become an internationally acclaimed manufacturer of beverage machines for all environments from cafés to catering. Its new Necta range for the Out of Home market spans all traditional coffee preparation methods including Espresso, with optional fresh milk, Instant and Freshbrew, providing hot drinks of highest quality.
Sovereign Partners Ltd (Stand S1821) Sovereign will be showing their extensive range of quality disposable food packaging for the to-go market, as well as introducing some exciting new ranges including the Signature double-walled hot cup and a 100% biodegradeable food box. Why not drop by the stand to discuss the best packaging solutions for your business?
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Monbana UK (Stand S1731) Neapolitans – 5g Neapolitan chocolates in ten different flavours, and ideal with hot beverages – will be on show on the Monbana stand, together with a wealth of other confectionery products and biscuits sourced from abroad. There will also be some beverages to sample.
Solo Cup (Stand S1625) Foodservice disposables manufacturer, Solo Cup Europe, will be showcasing their new FastTrack™ and BrandBuilder™ paper hot cup printing services, and advising operators on how they can maximise their branding potential. Their new web site (www.solocupeurope.co.uk) has recently “gone live” and will be officially launched at Hotelympia. The web site has been designed with foodservice operators in mind, to provide an online shop window for a range of packaging needs, say the company, and features the interactive Solo Café where you can see the range of Solo Cup Europe products in use, in a real life scenario.
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Love Smoothies (Stand S1215) Anyone can make delicious, healthy fruit smoothies with their premium and innovative individual smoothie pouches, say Love Smoothies, by simply adding the mixed frozen fruit to juice, blending, creating one of their 12 award-winning smoothies in a matter of seconds (they also supply biodegradable branded disposables and free POS material). In addition to their current range of nine smoothies, Love Smoothies has added new gourmet smoothies to its range. Black Fruity is an indulgent combination of winter-warming blackberries, pears and cinnamon, whereas Popeye’s Pick Me Up is a nutrient-packed combination of kiwi, spinach and low-fat yoghurt.
Planglow (Stand S1518) Planglow will be presenting its latest edition to the Rosso Collection – The Rosso Salad Pack - which provides tuck top packaging for pre-packed chilled foods such as salads, pasta and sushi and has an effective tabbing mechanism on the top to keep the product fresh. It also has a clever side window which enables customers to view the contents of the pack whilst stacked on the shelf. The three leafy designs complement the product and provide a premium image enabling you to charge premium prices, say the company. Sold in boxes of just 250 and suitable for 24hr usage it’s great for brand building especially when used in conjunction with the other Rosso products (you can even have your very own customised salad pack on order from just 25,000 - to request samples call 0117 3178600).
FEBRUARY 2008 CAFÉ CULTURE 21 WWW.MILKMATTERS.CO.UK
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Hearty & healthy Warming soups, fruit smoothies and bottled waters have traditionally been the order of the day when people embark on a healthy start to a new year, but in addition new launches in the bakery sector can also enable your customers to indulge healthily. Soup up With soup remaining the number one starter and the eighth most popular food eaten out of home (source, TNS FFP 2006) in the UK, Brakes (www.brake.co.uk) has created a new frozen soup solution to allow operators to offer high quality, homemade tasting soups that can be prepared quickly and easily. “Soup remains a popular choice on menus as it’s an incredibly convenient meal that is easy and quick for customers to consume whether eating in or on-the-go,” says Rob La Francesca, Brakes product marketing manager for grocery. “It’s a healthy meal solution and a natural source of energy, as well as a soothing food that brings comfort and warmth. “Chunky soups full of vegetables are currently favourites with customers but they can be time-consuming and expensive for operators to make from scratch. However, our new range offers the much loved homemade taste and appearance in an easy to store and serve format.” Freshly made and frozen, Brakes’ new soups are available in four popular flavours - Potato & Leek, Minestrone, Tomato & Basil, and Carrot & Coriander (available in packs of 5x1kg - 25 portions). These are available in an innovative frozen pellet format, having been designed to save operators time in the kitchen and provide easy and flexible portion control. The required amount of soup pellets is poured into a microwavable container, Chunky soups such as covered, then heated on full this tomato and basil are power for 60 seconds, before currently popular with stirring and heating for a further customers, say Brakes 60 seconds for serving (for larger servings the pellets can be heated in a pan and kept hot in a soup kettle, advise Brakes). Brakes also offers a range of chilled soups including a Chunky Vegetable flavour. Also look out for Brakes’ winter special soups, including Winter
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Personal health to take precedence? It's all about me, suggests the latest research from Mintel Custom Solutions (research organisation, Mintel's bespoke research division) which shows that in 2008 Brits are likely to be putting their own health and financial wellbeing way ahead of reducing their carbon footprint. According to their exclusive consumer research (a nationally representative sample of 1,965 people were questioned in a YouGov online poll), only one in three (33%) adults will try to increase their recycling levels, just 28% plan to reduce their energy use and a mere one in ten (10%) have vowed to reduce how often they use their car. Meanwhile, according to Mintel (www.mintel.com), the top New Year's resolutions focus heavily on looking after number one in 2008. Almost three in five adults (58%) plan to exercise more next year, while a similar number (56%) aim to eat healthier food - with men just as keen as women on doing so. In close second is living a more frugal existence, with just under half (47%) of adults resolved to cut back on unnecessary spending and some 44% planning to save more money.
Coffee chain, BB’s Coffee & Muffins is launching a new range of hearty hot eats to boost sales during the winter period, and featuring an exclusive product, new to the UK coffee chain sector - the BB’s crusty bread bowl - and supported with spicy hot panini melts, savoury muffins and savoury pastries and a sweet muffin with warm custard. Greens & Stilton Soup, and Parsnip, Butternut Squash and Chilli. Having now been in the soup business for over 130 years, Baxters have reacted to the demands of timepoor, modern living by launching a new range of on-the-go soups which are packaged, and can also be served, in a microwavable bowl, and which, say the company, are ideal for lunchtime trade and al desko dining. Available in five recipes (Medley of Country Vegetable, Smoked Bacon & Mixed Bean and Spiced Lentil, Tomato & Vegetable and smooth Butternut Squash, Carrot & Red Pepper and the nation’s favourite Tomato and Sweet Basil), these soups are free from artificial ingredients and colours, and can be stored ambiently. “Our new Soup Bowls have been developed especially for today’s time poor customers who want delicious mouth watering food without the wait. Plus, the innovative heat
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sleeve allows the pot to be lifted straight from the microwave without burning fingers!” says Richard Cox, assistant director, Baxters Foodservice (you will be able to try them for yourself at Hotelympia on Stand S1224). Unilever Foodsolutions, together with packaging specialist Huhtamaki, have also launched a new product along similar lines called Knorr Soup2Go concept for timepoor consumers wanting a light meal or snack option they can grab on the go. Knorr Soup2Go is a branded soup cup with front of house merchandising support, and with the average British lunch break being just 28 minutes, it should appeal to those consumers looking to maximise their lunch time, say Unilever Foodsolutions. Operators purchasing five cases of Knorr ready to use 100% soup and one case of Knorr Soup2Go cups will automatically receive a free Knorr Soup2Go POS kit and merchandising stand (www.unilverfoodsolutions.co.uk). Flavours of the world The Southover Food Company has recently announced that it is now the exclusive distributor of a new winter menu of tasty, wholesome Primal™ soups. Primal™ soups are made from simple, traditional recipes with an international flavour using carefully selected seasonal ingredients to provide 100% natural goodness, say Southover (telephone 0800 169 1004). They contain no added preservatives, colourings or
additives, and the range features smooth blended soups as well as hearty, chunky wholesome dishes that are a meal in themselves. The collection includes: ‘for starters’, Lentil and Herbs, Country Vegetable; ‘traditional’, Tomato and Basil, Carrot, Coriander and Orange, Leek and Potato, and Italian Minestrone; ‘luxury’, Wild Forest Mushroom, Spiced Butternut Squash, Courgette and Brie, Lentil and Bacon; ‘oceanic’, Boston Clam Chowder, Mackerel and Prawn with Couscous, Devonshire Crab with Red Pepper; ‘carnivore’, Tex Mex Spicy Chicken, Hungarian Goulash, Thai Chicken and Sweet Potato, Moroccan Beef Stew; Spanish Chorizo and Chicken; Beef Pot Pie, Chunky Chicken, Vegetable and Sage and Lamb and Mint Hot Pot. Southover’s microwaveable soup cups include Tomato and Basil, Carrot, Coriander and Orange, Leek and Potato and Italian Minestrone The soups are available in two litre catering size bags, four bags to a case, with four of the year round favourites also available in 300ml single portion, insulated serving pots that are ready to serve from chilled in just three minutes. “The health benefits and convenience that soups bring makes them a must-have dish on all café menus,” believes Simon Muschamp, head of marketing for dairy company, Pritchitts. “Great for both on-thego and sit down customers, soup can also be served throughout the day. Adding new flavours to menus is a great way to really drive custom. With soups being popular the world over and varying radically from region to region, there are plenty of varieties and styles to try on your menu. “For example, why not try gumbos from the American South made with chicken, seafood or meat, spicy lentil soups from India, Eastern Europe goulash, and consommés from France? All of these varieties are becoming more and more popular in the UK, and offer a tasty alternative to traditional soups.” A key embellishment in many soups is a
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HEALTHY FAYRE swirl of cream, but if fresh cream is an inconvenient option for many cafés due to its short shelf life and the need to be chilled, Pritchitts cream alternative Millac Gold is a good solution as it is an ambient product with a long shelf life and only needs chilling before pouring or whipping. With coconut cream being another popular ingredient in soups, Pritchitts also suggest using their Millac Coconut Cream to create authentic, ethnic style soups (www.pritchitts.com). Healthy hydration When it comes to offering customers healthy options on their menus, many operators only consider making sure their food is low in fat, sugar and salt, and forget that it is just as important to serve healthy drinks. An alternative to regular soft drinks that are often high in sugar, is The Juice Doctor Hydration Fix range of drinks, made with a natural blend of fruit juice, spring water, vitamins and minerals. Unlike many other drinks on the market, they also do not contain any preservatives, artificial colours, sweeteners or flavourings. “Ideal for health conscious customers, The Juice Doctor Hydration Fix drinks hydrate the body more effectively than drinking water alone and help keep body and mind working properly by providing up
Alternatives Although it may well be the time of year when gym memberships begin to skyrocket, it doesn’t have to be all cabbage soup for your detoxing customers, say fresh! naturally organic who have come up with two alternative lunch options - a salad, and ABOVE: Available to café outlets a rye bread sandwich. from fresh! naturally organic, the Previously a limited edition, their Detox Diva Detox Diva sandwich. sandwich is now back for good, featuring houmous, carrots, celery and cucumber packed between two slices of organic rye bread (constituting a 4.2 grammes of fibre and only 367 calories per pack). Their Detox Boost Salad is full of all things green and healthy, from Kiwis to broccoli and sprouts to seeds; this nutritionist designed salad box is stuffed with enough goodness to keep you going all afternoon, say fresh! organic.
to 50% of the vitamins and minerals we need each day,” says Matt Crane, pure hydration director for The Juice Doctor. “The Juice Doctor drinks taste great and they help overcome dehydration by being in balance with the body as well as containing a potassium, vitamin and mineral mix that encourages water uptake.” Available in 12 x 500ml screw cap bottles in Tropical, Pomegranate, Blackcurrant and Lemon flavours, these drinks are delivered ambient and simply require chilling before serving (for further information, call The Hydrology Centre on 01342 894740, or visit www.thejuicedoctordrinks.com). Also in the business of healthy hydration, The Feel Good Drinks Company
Sweet Potato and Coconut Soup Remember to use sweet potatoes with orange (not white) flesh. Serves 8-10 Ingredients 3 tbsp olive oil 2 large onions, finely chopped 2 medium carrots, finely chopped 3 garlic cloves, finely chopped 2 heaped tsp ground coriander 1 heaped tsp ground cumin 1kg sweet potatoes, peeled and roughly chopped 1.5 litre stock – chicken, vegetable, or a mixture 8cm piece of root ginger 250ml Millac Coconut Cream 1. Put the oil, onions and carrots into a large pan and cook over medium heat, stirring occasionally, until the onions are softened and just beginning to turn golden brown.
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2. Stir in the garlic, coriander and cumin and cook, stirring, for one to two minutes. Add the sweet potatoes and stock. 3. Coarsely grate the ginger, skin and all. Gather the gratings into your hands and, holding them over the pan, squeeze tightly so that the juice runs through your fingers. 4. Squeeze out as much as you can and then discard the pulp. 5. Bring the contents of the pan to the boil, reduce the heat and simmer gently for about 30 minutes until the vegetables are very soft. 6. Purée until smooth and stir in the Millac Coconut Cream. Reheat and, if necessary, thin the soup with a little boiling water or extra stock. Add your own touch Replace the sweet potatoes with a winter squash, such as butternut. Serve with Naan bread, crusty bread or croûtons.
(www.feelgooddrinks.co.uk) report that they ended 2007 on a high after being named English Exporter of the Year at the 2007 Food from Britain Export Awards for the second year running (their current turnover is £6 million and they distribute through 12 international markets). Founded by three friends who had all worked together at Coca Cola - Dave Wallwork, Chris Wright and Steve Cooper the company’s aim was to make gorgeous tasting, healthy, soft drinks and to have fun while doing it. Feel Good Drinks are therefore made with natural fruity goodness and absolutely no added sugar or artificial ‘nasties’ and come in three ranges (Feel Good Still Juice Drinks, Feel Good Sparkling Juice Drinks, and the new Feel Good 100% Squeezed Juice).
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healthy alternative...
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FEBRUARY 2008 CAFÉ CULTURE 25
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HEALTHY FAYRE V Water have recently introduced a Detox-branded variant to their range of waters in the form of a refreshing spring water drink that combines elderflower with pear. Also infused with dandelion and artichoke, this new beverage addresses the need for a healthy drink with a range of cleansing vitamins such as C, B3, B5, B6 Citrus and Forest Fruits, Sparkling and B12, say V Water. The dandelion and Strawberry, Peach, Black Cherry, Mandarin artichoke extracts get to work on making and Pear flavours. They also do not contain internal organs perk up, as since ancient any artificial colours or flavours, no sugar, times these two elements have been used no aspartame and no to help stimulate a sluggish state of the saccharin. liver and cleanse the system, report The UK's distributor of Orange V Water. Infusium Wu Long tea, fruit tea. Wu4u, is also targeting Sweet nothings calorie-counting The latest Abbey Well consumers, saying that it Sugar Free Fruits range has seen a surge in has 100% natural flavour, orders from people with less than five calories aiming to shed those per 250ml, making them extra festive pounds as suitable for serving in cafés for part of their New Year health-consious, ‘on the go’ resolutions. Wu Long tea customers. is rumoured to be a This range of drinks is also favourite amongst sweetened with sucralose, celebrities and is which is made from sugar turning into the top and tastes like sugar but choice for dieters without the calories and is across the UK, claim available in Still Peach & Apricot, the company.
LEFT: Flavoursome and sugar free, part of the current the Abbey Well drinks range.
"Most people want to get fitter and lose that Christmas flab for the New Year but struggle to find a suitable weight loss method for them. We find people turn to Wu Long tea because it is a weight loss method that doesn't disrupt your daily life and can work long term rather than just as a quick fix,” says the founder of Wu 4u, Jayne Harvey. "It is advised dieters drink three cups of Wu Long tea a day and there is no need to make drastic changes to your diet. People often experience a reduction in appetite and the tea works to burn calories so they will lose weight." Wu 4u teabags can be purchased online from www.wu4u.co.uk. Teabags cost £22.99 for a pack of 100, £38.99 for a pack of 200 and £67.49 for a pack of 400. Loose tea and capsules will be available very soon, say the company. Sue Jones-Smithson, customer marketing manager for Typhoo, also notes that a cup of standard tea can offer a range of health benefits: “Tea is proven to rehydrate the body which makes it the perfect refreshing drink,” she says.
Bakery goods Bakery ingredients, frozen and ambient bakery products supplier, BakeMark UK have revealed what was hot in 2007, and what lines are set to be bestsellers in 2008 via health-led makeovers Cookies With the growing popularity of American style-bakery products and an appetite for indulgence, the cookie market is growing year on year (TNS Superpanel, Total Market sales, three years ending 7th Oct 2007), and the total market has seen sales rise by almost 30% over the last three years, note the company. Premium and branded cookies are taking the lion’s share of the market growth, with branded cookies proving to be the fastest growing products. As a result, BakeMark says that it is working closely with some of the UK’s leading confectionery manufacturers to create branded cookies in direct response to consumer demand, and the range now includes Nestlé Milky Bar, Rolo, Toffee Crisp and Smarties cookies with the most recent addition being Terry’s Chocolate Orange cookie. Doughnuts The UK doughnut market is growing at a year on year rate of 8.2%, report BakeMark, and although the ball doughnut still holds the biggest share of the doughnut market, the popularity of the ring doughnut is the most notable trend over the last 12 months. BakeMark believe that their new addition - the glazed ring
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doughnut - has contributed to this growth, its sugar glaze on a soft American style doughnut making it a lighter alternative to an iced ring or jam filled doughnut. Sales could be particularly high in the first half of the year, say BakeMark, as they will be promoting their annual National Doughnut Week (w/c 10 May) and another rise in sales is expected from their branded doughnuts which have increasing appeal for consumers. Bread The UK Bread market is growing at a rate of 7.2% each year, observe BakeMark, but in the age of personal wellbeing, it is the healthy choice breads that have seen the fastest growth over the last 12 months. For example, BakeMark’s popular Seeds ‘n’ Grains bread has a low GI of 50 and contains sunflower seeds, linseed, pumpkin seeds, oats and maize and meets The Food Standards Authority’s guidelines on salt content. BakeMark has also responded to gathering health trends with its development of an innovative concentrate for high fibre, low GI bread with its White + loaf, and ongoing research into reducing fat and salt content remains high on their priority list for this year say BakeMark. “BakeMark is focusing strongly on taste and health and will continue to do so in 2008 in terms of new product development and innovation,” comments Vera Malhotra, head of marketing.
ABOVE: BakeMark’s glazed doughnut option. BELOW: Seeds n’ Grains bread from BakeMark.
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Booster Bars from Bakehouse have been designed to make snacking on the go an indulgent but healthy experience. “A common misconception amongst consumers is that a cup of coffee will give them a boost throughout the day, but too much caffeine can have a negative effect on the body. A cup of tea typically contains 50% less caffeine than coffee so it is a gentler alternative. In addition, tea contains theanine which helps the mind to focus.” According to Mintel, health and wellbeing are affecting the tea market, which has led to an increase in consumption of different types of tea. While traditional black tea remains the most popular choice, alternative teas such as green, decaffeinated and fruit blends have seen marked increases in popularity, fuelled by the demand for a healthy offering. “Consumer concerns about health are impacting on the tea market and as a result, tea drinkers are incorporating alternative teas into their repertoire. It is now essential for stores to stock a varied range to meet demand,” adds Sue JonesSmithson. “One way that customers are improving their health is by cutting down on caffeine as negative effects such as heart problems, sleep disorders and headaches become more commonly known. In response, sales of decaffeinated tea have grown by over 42% over the past five years and are up 8.6% in the last year alone.” Health bars Indulgence and health are not a usual combination in bakery goods, but Bakehouse feels that it has succeeded in cracking this combination with the launch of its new Booster Bars - ‘super-food’ snacks, packed with fruit, nuts and seeds
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that are ideal for eating on the go, having been launched to capitalise on the growing trends for flexi-eating as well as consumer concerns about health. As the bars contain at least a tablespoon of fruit each, consumers can count each bar as one of their five recommended daily portions of fruit and vegetables, and their high fibre content may help consumers to reduce cholesterol, keep blood sugar levels stable. The SuperFruits Booster Bar is packed with whole cranberries and blueberries, premium ‘superfruits’ that are a good source of anti-oxidents, as well as juicy sultanas and chopped apricot pieces. This high fruit content and the addition of a touch of honey give a naturally sweet taste and a soft eating texture. Whole pumpkin seeds, sunflower seeds, linseeds and oats have been bound through the dough too and then topped with more nutritious pumpkin seeds for added fibre, crunch and quality visual appeal. The Honey & Hazelnut Booster Bar also contains golden sultanas and sunflower seeds as well as whole hazelnuts, linseeds and oats – in fact more than 20% of the bar is filled with nuts. The nuts complement the naturally sweet honey that is bound into the dough. Both Bars can be eaten as they are, or split, lightly toasted and served with butter. Bakehouse advise that their Booster bars be displayed prominently on the countertop in small upright baskets to encourage impulse purchases with morning coffee. Making sure that the POS clearly states the five a day claim is also a good idea, as it’s a real selling point to today’s health conscious consumer (www.bakehouse.co.uk).
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RIGHT: Ideal for countertop displays – packs of Dorset Cereals. FAR RIGHT: A Fruitus first – pomegranate in a fruit and oat bar.
South West producer, Dorset Cereals, are now being distributed to foodservice by leading company Universe Foodservice, part of Petty Wood & Co. Ltd. “Universe will be working with our current wholesalers to introduce our range into new areas of the catering industry,” says Patrick Horton from Dorset Cereals. Dorset Cereals is now the second largest muesli brand in the UK. The company’s mini packs are served at some of the country’s finest hotels, guest houses, clubhouses and B&B’s including Claridge’s, Heathrow’s Virgin Clubhouse and the award-winning Summer Lodge Country House Hotel, Restaurant and Spa in Dorset. Universe Foodservice will be distributing all seven of the Dorset Cereal mini pack recipes including Fruit, Nuts & Seeds, Really Nutty, Super High Fibre, Super Cranberry, Cherry & Almond, Organic Fruit, Nuts & Seeds, Tasty Toasted Spelt and Berries & Cherries, also available as a mini variety pack. Universe will also be one of the first to stock the three new Naturally Light Flakes mini pack recipes from Dorset Cereals, including Naturally Light Flakes Figs & Grapes, Cranberries, Cherries & Raspberries, Pomegranate & Cherries and the mini variety pack, and a range of new Chunky Slices, Cranberry & Almond, Date & Pecan and Pistachio & Pumpkin Seed packed in boxes of three or in an impulse unit of 24 slices (for further information call 01305 751000 or email patrick@dorsetcereals.co.uk). Lyme Regis Fine Foods, a division of Glisten plc, has added a new Pomegranate and Blueberry variety to its award winning range of Fruitus moist organic fruit and oat bars, and is believed to be the first fruit snacking brand in the UK to use pomegranate as an ingredient. Widely recognised as ‘superfruits’, pomegranates and blueberries contain
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high level of antioxidants that protect the body from negative free radicals and have a beneficial effect on the function of blood vessels and heart health. “With the rapid rise of both ‘superfruits’ and healthy snacking as a whole, our new Fruitus Pomegranate and Blueberry bar is well placed to make the most of consumer trends,” says group marketing director for Glisten plc, Dave Coulson. “This product
innovation is the first of its kind in this category and will be followed by further Fruitus brand development in 2008.” New Pomegranate and Blueberry Fruitus is available as a five bar multipack (RSP £1.85) or individual 35g bars in a 24 bar counter top display unit. The brand recently received a prestigious Quality Food Award for its Mixed Berry variety.
Healthy expansion Sussex-based cakes company Kate’s Cakes (www.katescakes.com) is continuing to expand its selection of hand baked indulgent slices with what it is called a Lifestyle range for people with particular dietary requirements who still want to indulge healthily. The awardwinning company, which bakes for large global retailers as well as producing a range under its own Kate’s Cakes brand, has come up with a selection of dairy free, gluten free and wheat free treats to cater for those suffering from food intolerances. The dairy free Their Dairy Free Granola granola bar fr om Kate’s Ca kes. Bar is dairy free, with no refined sugar or fats, but fruits, nuts and cereals bound together with honey. The range also includes a Chocolate Orange Brownie made from gluten free ingredients, and a Dairy Free Rich Fruit Loaf Slice featuring carefully sourced dairy and gluten free ingredients. The range is completed by Wheat Free Flapjacks in honey, chocolate and fruit variants. “We wanted to go one step further and produce this Lifestyle range as we believe everyone should be able to treat themselves to an indulgent cake when they fancy it!” says Steve Greenhalgh, MD of Kate’s Cakes.
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FEBRUARY 2008 CAFÉ CULTURE 29
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The bistro café Adding lunch or evening meals to a menu of more traditional all day café fayre can mean having to up your game in terms of your outlet’s image, as well as where you source your produce from. You may also need to consider better utilising existing, or investing in additional, pieces of catering equipment (such as the grilling and microwaving options featured here).
Bringing about a transformation Upgrading from a basic café offering of sandwiches, soups and paninis to a more bistro style offering is a great way for cafés to increase turnover and develop a reputation as a destination point for high quality lunchtime and evening dining. However, it can be a daunting process as a more elaborate menu could place added strain on the kitchen and command more skilled staff. However, good utilisation of appropriate catering equipment can help you bring about a transformation. Black Rock Grill, for example, have come up with an innovative new solution that enables cafés to widen their menu, or even offer hot food for the first time. The company behind an interactive hot rock
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cooking solution (which uses hot volcanic rocks for diners to cook their own food at their table) has now launched a new, smaller version called Café Rock which, as the name suggests, has been specifically designed with cafés in mind. Holding 16 rocks, the compact oven does not require extraction, which means that it can be placed anywhere space allows – in the kitchen, or outside during summer, or even front of house for added theatre. A whole range of meat, fish and vegetables can be cooked on the grill, enabling cafés to offer a wide-ranging menu with ease. As the rocks are ready in just five minutes, cafés can turn around tables quickly, and the chef’s job can be made much easier. All that’s required is to take the hot rock out of the oven, where it is heated to a temperature of 440°C, and place the food on the grill before sending it out sizzling to the table. The volcanic rocks stay hot for 45 minutes allowing the customer to cook their food to their liking, and creating an element of theatre as consumers enjoy the interactivity and opportunity to cook their food “live” at their table. The cooking concept also meets increased consumer demand for healthy eating as meat, fish and vegetables can all be cooked without compromise on taste or the need for fat or oil. “For cafés looking to increase food cash turnover, and become a destination point for lunchtime and evening dining, the Black Rock Grill Café Rock is an easy way to increase covers,” says Peter Hatter, managing director of Black Rock Grill. “It’s a tried and tested way to make profit from food without the need for trained, specialised staff. What’s more, the theatre and interactive aspect of Café Rock will add a real point of difference and help make an
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Anyone for a canapé? 3G Food Service & Seafood Solutions (www.3gfoodservice.co.uk), a specialist distributor of chilled and frozen foods to the food service sector, has expanded its range of starters and light finger food with a new range of mini canapés, Battered Chicken Breast Chunks, Garlic & Herb Dough Balls and Garlic Tear & Share bread (pictured – goat’s cheese canapé).
ABOVE: The new Café Rock Grill works by heating up slabs of ‘rock’ which provide ideal grilling surfaces and tabletop impact. outlet a destination point for lunch and dinner. “With pubs, bars, hotels and restaurants all staying open for longer, there are opportunities to be grabbed by cafés who can extend their opening hours too, and cash in on the increasing 24/7 culture.” Café Rock comes complete with 16 porcelain serving platters with compartments for side orders such as chips or salad. The larger versions are available in 30, 60 and 100 rock ovens, and also come with a full range of marketing support to help drive sales, such as branded staff uniforms, table talkers, tent cards, flyers and pavement signs. In addition, Black Rock Grill offers full installation and training, along with menu planning ideas (for more details call 01256 359858 or visit www.blackrockgrill.com). Cooking good food faster Microwaves are a popular choice of oven, particularly for smaller outlets such as cafés, where space and cooking skills might be in short supply. However, preconceived notions of the microwave as simply a method of heating food have traditionally held café operators back from utilising this piece of equipment as anything other than a way to defrost and regenerate pre-cooked portions. This need not be the case, say Merrychef Ltd, who point out that recent technological improvements mean that the speed-seeking food service industry has seen the light and can expand menus, manage labour, optimise space, reduce queuing time, and improve profitability in the process.
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ABOVE: The Paul bakery cafés have recently introduced a hot food offering, assisted by the use of Merrychef ovens. LEFT: The new griddle pan accessory for the 402S oven. Merrychef are the company behind the Accelerated Cooking Technology™, but just how can the company’s ovens transform your business, and how does it work in practice? Merrychef has worked with Marks & Spencer since the high street retailer’s first move into the café business with the launch of the M&S Café (previously Café Revive), now the third largest coffee shop in the UK. Currently, Marks & Spencer offers five unique food concepts including Hot Food To Go counters, the Deli Bar (which serves freshly prepared dishes) and the in-store M&S Restaurant concept (which provides table service and classic M&S dishes to order), the stand alone M&S Kitchen (which targets customers who want to enjoy a meal in a more sophisticated setting) and M&S Café. Merrychef ovens power all five food concepts. Wider food offering The use of Accelerated Cooking Technology in the M&S Café has transformed a traditional sandwich and cake menu into a wider hot food offer, including soups, hot sandwiches and snacks, jacket potatoes and hot meals for children including spaghetti bolognaise and pizza. Cooking times include just one minute 30 seconds for a hot bacon and sausage filled ciabatta. “Our customers demand speed, with no compromise on the Marks & Spencer quality promise. They want to sit down, eat and get on with their day. Time is at a premium in our stores and Merrychef’s Accelerated Cooking Technology™ has enabled us to produce restaurant quality food in fast food times,” says Marks & Spencer’s senior food technologist, Simon Lushey.
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“Another factor that has encouraged wider use of microwave combination cooking is the relatively less intrusive nature of the cooking process compared with hobs and fryers. With many busy café outlets directly adjacent to retail departments, caterers need to minimise food smells. Merrychef’s latest ovens have in built catalytic converters, which, in effect, recycle exhaust air, thus eliminating the cost and complications of fume extraction hoods. The convection fan pulls in air through the grease filter, removing the majority of smoke from the air flow. The air is then heated and returned to the cavity through the catalyst and impingement plates to produce an even heat pattern in the oven,” he explains. French-owned Paul bakeries have also recently introduced a hot food offering in several of the company’s railway station and airport outlets, including Euston, London Bridge, Paddington and Victoria stations. These old-fashioned French style
cafés use Merrychef 401 ovens to cook their hot food collection including warm quiche, ham & cheese croissant, chaud saussice (a hot sausage sandwich) and pizza. “Merrychef technology heats food items from our Hot Collection,” says Paul’s brand manager, Jeremy O’Dare. “It was important to us to heat these products quickly to meet our customer needs, but in initial equipment trials we found that speed compromised quality, producing soggy, unappetising products. This is not the case with Merrychef’s accelerated cooking technology™, all our products are finished perfectly, cooked, browned and crisped evenly, and this is reflected in the success of our hot food business.” With catering staff turnover always an issue, Merrychef’s ovens’ simplicity in use is another advantage. The latest Merrychef control panel offers multi-stage programming. Each programme offers up to eight stages, each with its own time, fan speed and microwave power settings.
Ventless accelerated cooking technology Merrychef’s latest innovation in ventless Accelerated Cooking Technology®, the 402S, combines three heat technologies in a compact unit to deliver top quality cooked foods at speeds up to 15 times faster than a conventional oven via a combination of convection heat, impingement pressure and electromagnetic energy. A built-in catalytic converter eliminates the need for a ventilation hood so the oven can operate in virtually any environment. “The oven can rapidly produce high quality menu items from hot toasted sandwiches to a full English breakfast in a matter of seconds,” says Merrychef’s managing director, Graham Veal. “Even though electromagnetic energy is involved, standard metal baking sheets can still be used and the impinger plates are easily removable to operate as a convection oven.” The 402s come with the trademark Merrychef MenuKey® technology as standard. Precise instructions for combination and convection cooking of selected items can be programmed into the oven’s memory.
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LEFT: Being a restaurant and café bar too means that at Meltons in York customers can enjoy a lunch or dinner, or just a coffee and a cake, tea and a scone, or a pint of real ale.
messages, for example if an air filter requires cleaning (for more information call 01252 371000 or visit www.merrychef.com).
Cooking programmes can be downloaded and uploaded using Merrychef’s MenuKey which also downloads updates for the operating software. The control also has a dedicated cool-down mode where ice can be used to rapidly cool the oven at the end of a busy shift. Ovens also have an errormonitoring system that flashes up
Melton's Too café bar bistro Open from 10.30am until 10.30pm at night, Melton’s Too café bar bistro is a mid-market independent café in York, and sister to the fine dining Melton's Restaurant. Melton’s Too report that they have always been keen to promote the use of regional produce in their lunch and evening menus, and take pride in sourcing ingredients locally. Their hard efforts and commitment paid off earlier this year when they were short-listed for two awards - the White Rose Awards for Tourism and Britain’s Local Food Hero sponsored by UKTV Food. The sort of promotion that impressed the judges of these awards included a 14-
day asparagus festival in mid-May, with Meltons sourcing its asparagus direct from Morritt's farm in Sand Hutton. They are also involved in a lobster festival, game festival and a traditional English festival. Other events include an organic evening during the York Festival of Food and Drink and a special game dinner held later in the year. These one-off dinners are four courses dedicated to regional produce, but also have a theme for the evening. Melton’s Too’s head chef, Martin Hewitt, will even go shooting game himself with local meat supplier William Brown, of G. Scotts family butchers. "I love preparing food for people but I don’t usually have the chance to get it from a wood or a field! Puts a whole new spin on fresh produce doesn’t it?” he enthuses. As a result of all this activity the specials boards at Melton’s Too are filled with diverse recipes. During the Game Festival, for example, which runs from January 4 to 17, the menu can include Yorkshire partridge and pheasant along with woodpigeon and wild duck, which are incorporated in terrines and game pie. Hare and venison can also feature.
LE BLAIREAUS Entering Le Blaireaus bistro café in Brockenhurst is reminiscent of stepping into a French bistro off the Champs-Elysées on a rainy day. This bustling, friendly café is filled with ambient music and mouth watering dishes, and promises to delight even the pickiest of palettes, and is essentially a place to meet up with friends for a social chat and good food. It has the informal relaxed feel of a café combined with delicious gourmet foods, backed by an extensive wine list, all provided at reasonable prices. The ambience of Le Blaireaus is truly French. The staff are jovial and friendly, with the manager, Stephan Kuppert, ‘playing’ the role of garçon. The interior is in keeping with a rue stage set complete with half a Citroen 2CV coming through one of the walls! Indeed, it looks so authentic that its customers may well forget they’re in Brockenhurst and decide that they need to brush up on their French. Given such a setting, as you would expect, the food at Le Blaireaus is very French so you will see plates of steaming muscles, large omelettes, impressive sundaes and ice cream. In the summer, they have become a destination outlet for customers seeking to sample their decadent sundaes made in the Le Blaireaus Soda Parlour. These are made with fresh Minghella ice cream (recently voted most delicious ice-cream in the world, by Sunday Times Style magazine) with the sundaes ranging from knickerbocker glory to a Pimms No1 cocktail sundae. The Le Blaireaus menu ranges from a special selection of dishes for children to snails, steak and ‘frites and moules mariniere. There are plenty of authentic French-style vegetarian dishes to choose from too, and the desserts include traditional crème brule, fresh pancakes served with Grand Marnier sauce, plus a whole host of French cheeses. Le Blaireaus The main thing that makes the Le bistro café Blaireaus menu stand out is that they use England or local (much of which is sourced from the France? New Forest), free–range, seasonal organic produce wherever possible (they are part of the New Forest Marque scheme). Le Blaireaus believe that this approach not only helps to reduce the food miles, but helps to make their food taste very distinctive.
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CAFÉ FAYRE Café-led evolution The first Spaghetti House opened in 1955 in London, and today the 10-strong group is still a privately owned company where the three siblings of the original founder have a day-to-day input. Based on the key principles of making high quality Italian restaurant food and wine widely available, the group continues to exude the same Italian passion for conviviality and the friendly service of a good neighbourhood restaurant. Spread throughout the West End of London, most branches have already undergone a partial, or total makeover. No two restaurants are the same. Their latest opening, for example, nestling between Bond Street and Oxford Street in Woodstock Street, W1 is in fact a ‘ristorantino’ – a restaurant, Italian café and pizzeria combined. This, say the company, shows how the group continues to evolve whilst maintaining a contemporary approach over the past five decades. The new outlet’s contemporary, retro décor is treated with simplicity of style, using clean and vibrant colours such as the
RIGHT: Breaking with tradition - the latest Spaghetti House restaurant is also part café. ruby red and pistachio of the leather upholstery against neutral walls, in turn, helping to create an ideal backdrop for the black and white framed prints with iconic scenes of Italian lifestyle. A mixture of leather banquettes and paysanne chairs, stone tiles and wood flooring, long horizontal mirrors and a modern, backlit bar, contribute to the lively, informal, urban feel of this new Spaghetti House. Part of the ceiling is in frosted glass, which will open up in summer and the location also has additional private outdoor seating for 12 people in the warmer months. The menu is modern Italian with traditional home favourites. Whilst pasta and stone-baked pizza remain popular, there is a large choice of fish and meat dishes from roast seabass to Piccatine, veal slices with roast tomatoes, artichokes and bacon. Spaghetti ai Gamberoni – with king prawns, white wine, garlic, chilli and rucola – is fast becoming the new signature dish, and is on the menu. There are also
Espresso Mondo/E Mondo This bistro-style café/bar in Edinburgh steps up to fill a niche by morphing from its day time incarnation of Espresso Mondo into E Mondo, offering relaxed dining up until 10pm and complemented by a good selection of cocktails. Providing this simple difference would be enough to set E Mondo apart, but it goes one step further in terms of its design and food offering. Cocktails, plush sofas and twinkly lights create a female-friendly, attractive and relaxed slice of glamour, but a major draw is the food. The menu features crafted tapas bites, breads with dipping oils and meat or cheese platters. Filled bagels, soups and pastas accompanied by freshly made focaccia or ciabatta bread typify the more substantial offerings. Even the nachos arrive artfully laid out and perfected with a drizzling of sweet balsamic vinegar. It’s their cocktails and superior food which are providing the reasons for new customers to try out this fairly recent addition to Edinburgh’s café scene, say Espresso Mondo.
hearty and healthy salads such as Parma Gran Riserva with Buffalo Mozzarella – using 16-months matured Parma harm with real buffalo mozzarella imported from Campania. This simple but authentic Italian menu only uses genuine, high quality fresh ingredients. Nothing is bought frozen and all dishes are freshly prepared every day from fresh ingredients. Even the bread is baked fresh twice a day before service in the traditional manner. There is a children’s menu at £5, and for grown ups looking for a light snack, there is a good choice of antipasti and bruschette priced. From this spring, this new Spaghetti House café says that it plans to extend its opening hours to include a breakfast service.
BRITISH PIE WEEK The 1-7 March 2008 will officially be British Pie Week, and participating in Britain’s love affair with pies couldn’t be easier, with a dedicated web site www.britishpieweek.co.uk packed full information including free POS kits to help you promote your own celebration of this British staple (there’s also a selection of pie recipes and a competition giving you the chance to win £500). The humble pie dates back to around 2000BC and was believed to originate from the Egyptians. The Romans (always quick to spot a good thing) were quick to adopt it as their own, but it wasn’t until the 12th Century that the pie found its way into our mainstream cuisine. The original English mince pies were made from chopped meat (including liver) and dried fruit, and until recently a version could still be found in parts of Southern France (having been brought there by the English). They are a somewhat acquired taste, however, to those of us brought up on the sweet mince version!
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CAFÉ FAYRE
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MILK
Milking it Milk is milk, or is it? As we shall learn here, different brands of milk have different attributes for coffee shops and their baristas to consider, and as well as utilising milk in coffees there are other milky drinks to profit from.
For an indulgent winter warmer, CafĂŠdirect suggest topping a mug of hot chocolate made using milk with two or three marshmallows.
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MILK RIGHT: Daria Moughton of the Vanilla Pod Coffee Bar and Restaurant getting to grips with Millac Cappuccino Milk. Fresher for longer If, up until now, you were under the impression that apart from differing fat levels in skimmed, semi-skimmed and virtually fat-free milk, all milk was essentially the same, then suppliers such as Cravendale are keen for you to think otherwise. Cravendale milk was launched in the UK in 1998, claiming to have pioneered filtered milk as a purer, fresher tasting alternative to standard milk. Their filtration process makes the milk purer by removing more of the bacteria that causes milk to sour, and by doing this, the milk can stay fresher for longer, say the company. There is no doubt that Cravendale has achieved strong growth via investment in strong marketing support for the brand. According to their research, their brand already has 17% penetration in the UK (meaning nearly one in five households buy their milk). Back in April 2007, Cravendale announced an £8 million brand re-launch to communicate their “it’s not just any milk, it’s filtered to make it purer” message. New packaging, a new web site, and some new advertising, and most recently, the introduction of the character Half Pint in their marketing, were all part of this push. “The re-launch and strapline were designed to focus on what lies at the heart of our brand - filtration and purity. We want to communicate to our consumers that milk really does matter and encourage them to trade up from standard to filtered milk,” says Cravendale’s Louise Barton. Cravendale’s packaging was updated to give the brand’s white bottles a more contemporary look and labels were streamlined to bring the “filtered for purity” message on pack along with an updated, simplified logo. “To keep Cravendale as pure as possible, we package it in our special all-white bottles to prevent harmful UV rays affecting its delicious taste,” explains Louise Barton. Foodservice focus In 2008, Cravendale report that they will now be increasingly turning their attention to the foodservice sector, and will also be investing a further £10 million to encourage more consumers to understand the benefits of filtered milk. 2008 also marks their third year of sponsorship of the prestigious UK Barista Championships. “We are keen for baristas to understand the benefits of filtered milk - and the link between Cravendale and the baristas is a
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strong one,” adds Cravendale brand manager, Alex Glen. “Not only does it taste fresher than standard milk, but it lasts longer too, up to 21 days unopened, and seven days once opened. This provides a real benefit to coffee experts, reducing wastage and making the process of ordering milk easier. We also know that Cravendale has strong brand loyalty, and believe that as more consumers buy Cravendale, they will expect to see it in out-of-home environments too.” The range features Cravendale Whole, described as being perfect for thirsty children, or those who like their milk creamy (Cravendale Whole comes in 500ml cartons, one litre cartons and two litre bottles). Cravendale Semi-skimmed offers a filtered fresh taste but with only 1.7% fat and is available in 250ml cartons, 500ml cartons, one litre cartons and two litre bottles (Cravendale semi-skimmed milk also comes in handy 248ml bottles for milk on the go). Cravendale Skimmed is again still filtered but comes in at a lowly 0.01% fat content and is available in one litre cartons and two litre bottles. The new 284ml ‘on the go’ bottles are also available in three varieties – pure filtered Semi-Skimmed milk, Milk plus Strawberry and Milk plus Banana, both of which flavoured with real fruit extracts, say the company. All flavours are available as singles, and semi-skimmed and Milk plus Strawberry are also available as multipacks of four. Consistent milk In 2006, dairy company, Pritchitts, launched its Millac Cappuccino Milk, designed to take the worry out of making the all important
frothy milk for an authentic cappuccino. As Millac Cappuccino Milk foams up quickly and easily it can give operators peace of mind so that they do not have to worry about common problems like over or under foaming the milk, or burning it. This, point out Pritchitts, can help reassure operators who have might have been prevented from serving coffee in the past because of a lack of barista skills. “The move from instant to espressobased coffees is continuing, and customers nowadays expect high quality varieties not just from coffee shops but within all out of home outlets,” says Simon Muschamp, head of marketing at Pritchitts (www.pritchitts.com). “The costs involved in serving speciality coffee may put some operators off, but the possible profits that can be made should make them think twice.” Millac Cappuccino Milk retains the same taste, smell and goodness of fresh milk, say Pritchitts, but includes extra proteins and stabilisers to help ensure a consistent foam every time. It also has the benefit of an extended shelf life. “With dairy prices increasing, there has never been a better time to use Millac Cappuccino Milk, which is competitively priced against fresh milk,” says Simon Muschamp. “The profit potential is increased by the fact that Millac Cappuccino Milk goes a lot further as you get more foam per cup, meaning less is needed. Millac Cappuccino Milk is also really hard to get wrong, helping save money on wastage.” Commenting on how the move from fresh milk to Millac Cappuccino Milk brought significant cost savings to Stena
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MILK Profit calculator Costs per coffee: lk - Millac Cappuccino Mi - coffee shot - sugar - chocolate coffee Overall cost price per fee Selling price per cof Profit per coffee on Profit per week (based a week) ys da sales of 20 a day, 6 on sed Profit per week (ba 6 days) sales of 50 a day, over
cappuccino
latte
mocha
11p 7p 1p n/a 19p £1.75 £1.56
16p 7p 1p n/a 24p £1.75 £1.51
11p 7p 1p 15p 34p £2.05 £1.71
£187.20
£181.20
£205.20
£468
£453
£513
ough ical, average prices thr with costs based on typ fee cof z 12o a on ed Note: Above prices bas salers. UK foodservice whole
Line UK’s ten strong fleet, foodservice manager David Williams said: “Compared with semi skimmed milk, you get a lot more froth so it goes a lot further. We’ve made about 15% saving since switching to Millac Cappuccino Milk without any kind of compromise on quality or performance.” Millac Cappuccino Milk is currently available in an ambient format through wholesalers and distributors in cases of 12 x one litre packs. The table above outlines the potential profits to be made from using this particular brand of milk. A winning trial Daria and Ronald Moughton, owners of the Vanilla Pod Coffee Bar and Restaurant got more than they bargained on when they applied for a free sample of Pritchitts Millac Cappuccino Milk; they also won a weekend trip to Rome! The prize was offered courtesy of Pritchitts, along with packs of Millac Cappuccino Milk for the Moughtons to trial. The Vanilla Pod Coffee Bar and Restaurant is located in the small Victorian town of Lynton, Devon, in an area lovingly known as England’s Little Switzerland due to the spectacular scenery it boasts. Currently in its first year of trading, the Vanilla Pod serves over 100 cups of coffee a day during the summer when the nearby Valley of the Rocks and a unique water operated cliff railway, make Lynton a
Mocha Serves 1 Ingredients 2 heaped tsp Cocodirect drinking chocolate 1 double shot (50ml/2fl oz) Cafédirect Espresso or Rich Roast Fresh Ground Coffee 225ml/8fl oz hot milk
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popular tourist resort for holidaymakers. With a wide array of milk-based coffee on offer including cappuccino, latte, and mocha, Daria and Ronald tested Pritchitts Millac Cappuccino Milk to see how it measured up against fresh milk. “Cappuccinos and lattes are the best selling coffees on our menu and as we are looking to extend our coffee offering soon to include more speciality coffees, it’s important to get the milk right,” says Daria. “We recently tried Pritchitts Millac Cappuccino Milk and were impressed with the good, consistent results it gave. It was just as good as fresh milk in terms of taste, appearance and performance, as it foamed well and gave a really good froth to our cappuccinos and lattes. “What impressed us the most was the long ambient shelf life of Millac Cappuccino Milk and the convenience it offers. This is particularly good for us as in the low season the number of customers we have each day is significantly less than in the high. One day we will be really busy and the next relatively quiet, so we can never predict how much milk we will need to order. Millac Cappuccino Milk will be ideal for these times as we can store the product and use it as and when we need to, which is a real advantage to us as it saves on wastage. We would certainly use Millac Cappuccino Milk again in the future.”
Method Combine all the ingredients in a blender and blitz for 20 seconds. Pour into a beaker and serve straightaway.
Other ideas In the run up to Fairtrade Fortnight (25th February – 9th March 2008), Cafédirect, the UK’s 100% Fairtrade brand, suggest that now is the perfect opportunity for caterers to switch to ethically sourced hot beverages, such as their Cocodirect Instant Hot Chocolate and Cocodirect Drinking Chocolate, beverages that can be made all the more indulgent by using milk as opposed to water, and that appeal to customers during the colder months of the year. “Hot chocolate drinks are always popular with customers as they are comforting in cold or wet weather and a great excuse for drinking with friends after a long day’s shopping!” says Cafédirect’s head of sales, Scott Coles. “Consumers are always on the look out for an excuse to enjoy a more indulgent offering.” Cafédirect report that they have observed that sales of their Cocodirect hot chocolate drinks have gone up by some 367% in the foodservice sector. The launch of their Cocodirect Premium Instant Hot Chocolate last year is also proving popular with ongoing new listings’ gains, say Cafédirect, including Brakes and 3663. A smooth and creamy instant chocolate, Cocodirect Premium Instant Hot Chocolate is made with non-hydrogenated vegetable oil, and is one of the first Fairtrade hot chocolate drinks available on the UK market to be free from the controversial trans fats, say the company. Cocodirect Instant Chocolate is available in 23g single serve sachets for a one 180ml (6fl oz) cup and also in 1kg vending packs. Chai Milk Shake (12 oz) 1 Add 1 heaped 24g scoop of Drink Me Spiced Chai into a cup and mix with a little warm water to make a paste. Stir well. 2 Add 3 scoops of vanilla ice cream to the paste and add 10oz of cold milk. 3 Blend for 30 seconds with crushed ice. Choc Chai (12 oz) 1 Mix 1 heaped 24g scoop of Drink Me Vanilla Chai with half a scoop of hot chocolate powder. 2 Add a little warm water and stir to make a paste. 3 Add steamed, frothy milk and stir well. 4 Finish with chocolate shake (optional). (Note: A 24g scoop is provided in the one kilo Drink Me Chai drums for cafés)
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PROFILE
e c n a r F in e f li é f a C
since their new reflect here, it’s been a busy two years As Lynn and Jonathan Cameron-Millar the involved the renovation and then finally ich wh of s nth mo ht eig t firs the an, venture beg nce. é bar - La Petite Fontaine - in central Fra opening of the doors to their dream caf
A dream concept We originally come from the North of Scotland, and had always thought of moving to France to have our own café, like a lot of people do. We waited until the kids finished school and then we made the break. A bit daunting as France is renowned for its café culture. We had a good look at the way they run their café businesses out here and quickly decided that we had to introduce something a bit different, and that in itself was a bit worrying. What if the French didn’t like it? So we set about coming up with a suitable concept. First, we decided that we had to find the right location, and after a lot of looking at different types of property we finally found the most amazing building, in the centre of the medieval walled
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town of Le Dorat in the Haute Vienne. The premises had been used as an antique shop for many years, and they were on the Grande Rue, so the location was excellent, and we felt that the building had great potential for what we had in mind as one of the main things that sold the building to us was an eleventh century cave beneath. Great for our music events that we envisaged holding! We moved in on the 19 September 2005 and opened for business in April 2006, having sourced all our necessary equipment and coffee machines. Getting the necessary supplies was relatively easy, but a bit tricky at times as our French was not quite up to par! One thing we did find to be difficult was sourcing café
barriers which we wanted for our outside seating area. We tried to purchase them in France, but to our surprise they don’t have an outlet for them, so we found a company in England - Look Digital who had just what we were looking for. They matched the colour we required, so we had them printed and delivered in no time. As a result, some of the other bars in the area are now quite interested in them for their own establishments. Vive la différence! To compare running a café in France as opposed to one in the UK is difficult, as cultures and ideas are so different. Rather than going for the traditional formica tables and rather cold atmosphere you often get in a lot of the French bars in the country areas, we went down the road of leather
sofas and a wood burning stove in the bar area, local newspapers and a warm friendly atmosphere as soon as you walk in the door. We also created an art gallery for local people to exhibit their work in, and with having the cave to hand we can have music events, and also hold medieval banquets. So I suppose it’s a little more that just a café, and to our great delight the French love it. They were a little sceptical at first as were introducing a different aspect to the traditional French café society. However, now we are attracting a lot of the young people in the area, and at the same time we are able to offer a unique and more cosmopolitan experience for tourists. France is set up into different departments. The
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PROFILE
Limousine region we are in is made up of three departments - the Crueze, Correize and the Haute Vienne. In our town of Le Dorat we are also very lucky to have a mayor who is proactive when it comes to new business. Running a business in France is much the same as running one in Britain, but the way of life is very different. People are not in so much of a rush, they make time to shake hands or embrace when you are passing in the street. The French also cherish the lunch time ritual from 12 till 2pm when everything closes down, the shops and even the supermarkets. That still takes some getting used to. In this region, they work to live, not live to work, and that’s not a
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bad way to be. Now we are established, we have a few other ideas in the pipeline, so we are thinking of selling up in the near future, but still staying in the same town. Café life in France is everything you would think it is, relaxed, fun, but also hard work, and of course the sun tends to shine a lot more! But in any case, we would recommend café life here to anyone who would like to have a new adventure in their lives.
Lynn & Jonathan Cameron-Millar La Petite Fontaine 15 Grande Rue Le Dorat, 87210 France www.lapetitefontaine.com
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INTERNATIONAL
Getting an edge When Alice Rendle, of Edgcumbe Tea & Coffee Company in West Sussex went to the Tea and Coffee World Cup in Miami recently, it was with one key intention – to learn the very latest techniques in making the ultimate espresso-based drinks.
42 FEBRUARY 2008
Never too late to learn “Our company was founded by my father in law over 25 years ago and we are specialists in tea and coffee, but you’re never too old to learn the latest techniques!” says Alice. The Tea and Coffee World Cup is a biannual event, attracting delegates and suppliers from around the world for the largest exhibition and conference of its kind. Alice Rendle attends this event regularly and in 2008, she signed up for the Advanced Barista Course, having already completed several courses in the UK, to ensure that the training she gives her clients continues to rival the best. The Advanced Barista Course was taught by Philip Search, a world class barista who heads the team at the Seattle Barista Academy, pioneers in coffee and espresso training. Indeed, Seattle is the city where the coffee revolution took off in the USA and remains at the forefront of the industry.
freshly ground bean was something that many UK coffee houses could take into account more, feels Alice. “Within four minutes fresh coffee grinds are oxidising and losing their flavour. Clearly the larger coffee houses can grind large quantities all day, but smaller cafés need to understand that the grind needs to take place when the order comes in. It’s not good enough to do this in advance as the final result just won’t be as good,” she says. The course also looked at how to foam milk properly, something which can only be achieved with cold, fresh milk and a careful look at the foaming technique. “Ultimately, what we were looking to create with this course was artisan style coffee and this is how so many cafés can differentiate themselves from the larger coffee houses. It’s common sense that if you really understand how to make a great cup of coffee then your results will be superb, and this will keep clients coming back again and again,” explains Alice.
Attention to detail The course gave delegates the chance to update their skills, and discover what is happening at the heart of the coffee industry. “What really impressed me about the course was the care and discipline that Philip puts into creating the perfect cup of coffee as everything has to be just right to hit the ‘sweet spot’,” says Alice. “Every process has to be considered from the grind of the coffee bean, to water temperature and the foaming of the milk to ensure that the final result is perfect.” The sweet spot, as every self-respecting barista knows, is coffee’s sensory crossroad, where all the elements combine to make a heady mix! The value of the
Barista challenge Having gained her certification, Alice also spent time looking around the event, which included the Ultimate Barista Challenge 2008 - a series of competitions designed to showcase the varied talents of experienced baristas from all over the world. Alice says that she was particularly impressed with the innovative ideas and methods demonstrated by baristas who were clearly experts in their field. One barista produced a drink that was inspired by India, with a perfect image of the Taj Mahal drawn on the foamed milk!
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INTERNATIONAL LEFT: Alice with Philip Search (right) and Lorrie McCallough (left) who are Master Barista Trainers from the renowned Seattle Barista Training Academy. BELOW: Alice Rendle, director of Edgcumbe Tea & Coffee Ltd.
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“The USA is usually five years ahead of us in terms of trends and they had bespoke coffee houses years before us....” The show also had its share of new products, including a glass straw with a porous bulb at the end which caught Alice’s experienced eye. “The promotional literature was perhaps a little far-fetched in its belief that the world would change its drinking habits once it had tried the ‘magic wand’, but nonetheless it is uplifting to see the authenticity and passion in their approach!”
specific estate tea and larger leaves. With herbal teas, consumers are looking for very high quality teas that are not related to the ‘dust’ in today’s tea bags, but that have whole leaves or flowers within them. Roomy, silk teabags or bio-degradable tea bags are on the increase, but loose tea served in glass teapots allows clients to see the quality before tasting – tea as an experience.
Tea experience What was new at the show, Alice reports, was a gathering trend for tea as an ‘experience’. “The USA is usually five years ahead of us in terms of trends and they had bespoke coffee houses years before us,” Alice observes. “What was poor is that many high street cafés dismissed the trend for espresso and cappuccinos which allowed the large US chains such incredible success and to take so much business from established British cafés. Suddenly, for the customer, filter coffee or instant was no longer good enough and if you look at the States, the same thing is happening to tea.” Tea as an experience means both orthodox loose leaf and herb teas, but with orthodox teas consumers are beginning to ask for
A flowering opportunity The health benefits of herb, green, white and orthodox teas are well documented, but there is a further trend which supports that of tea as an experience- flowering teas. “High quality flowering teas are superb,” says Alice. “They tick all the boxes for the future of tea. They are very high quality, healthy, are unusual and put on a superb show for the customer as the flowers unfold in the teapot which must be glass so that you can see it happening!” Delicately flavoured by being exposed to thousands of Jasmine or Yulan blossoms during the drying process or simply dried in its natural state, it combines natural health benefits with a wonderful taste. In the UK, tea is beginning to be further recognised, but Alice believes that shortly there will be specialist tea houses in the same way the large coffee chains have taken off. She also saw a fantastic opportunity for drive through coffee houses and for quality take away tea – fresh infusions of leaf teas which bear no comparison the cheap teas the British public is usually offered. “What I came away with was a strong vision as to how Edgcumbes can help our clients move towards fulfilling the changing tastes of consumers. Having seen where they are heading in the USA, cafés here have time to start introducing some of the new trends and - particularly those relating to tea – without carrying the investment outlay that a quality coffee machines does,” Alice concludes. “The UK café scene needs to read the signs quicker this time than it did during the coffee revolution of the 1990s, but this time they’ve got Edgcumbes to help!” Edgcumbes can be contacted on 01243 555775 or by visiting www.edgcumbes.co.uk
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MAINTENANCE
The Coffee Clinic In the start of new, and hopefully, regular column, Glenn James of maintenance company Coffix (www.coffix.com), responds to some of your frequently asked questions and concerns about the day to day use and smooth running of coffee machines by offering some practical advice and guidance.
My espresso machine isn`t frothing Question: My espresso machine used to froth milk really well but lately it seems to be taking a lot longer to froth the milk and it isn`t frothing anywhere near what it used to. It only happens though on the right hand side as the other steam arm works great. What could cause this? Answer: Hire a left handed barista, that’ll fix it! Failing that, then try and take the steam nipple off the affected arm and get cleaning! You can do this on most machines using an adjustable spanner and turning the nipple anti clockwise. Once you have removed the nipple, place it in a cup of boiling water for 10 minutes. After that, take it out and clean thoroughly with a pipe cleaning brush. Clean out the actual holes of the nipple with either a paper clip but if you haven’t got one use the wire clip that holds the filter basket inside the group handle. To clean out the actual steam arm place it in a frothing jug of cold water and heat the water till it just about boils then stop. Use a pipe cleaner to clean the inside of the steam arm. Flush out steam arm by opening up the steam valve. Repeat this till you get no gunk coming out of the steam arm. Re-assemble the steam arm back together and test to see if the problem has been fixed. If the problem persists contact an engineer as it could be a steam valve problem.
If you have a coffee machine-related question that you would like answered, then why not email clare@jandmgroup.co.uk, or write in with details of the name, location of your café and question to Café Culture, Association House, 18c Moor Street, Chepstow, NP16 5DB and Café Culture will endeavour to source an answer for you!
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CAFÉ CULTURE
CALL 999, YOUR COFFEE’S BURNING! Question: Our coffee machine is only three months old and it worked great till we changed our coffee supplier. Their coffee tasted great when we went to their demo session so we decided to change to their beans. However, since they’ve come out and set our machine up to their coffee the machine seems to struggle to produce a good coffee. It can take sometimes up to 45 seconds to get an espresso shot. Answer: Call 999, your coffee’s burning! Actually, this is a common problem when a customer changes either coffee blends or coffee company. Hopefully your new coffee supplier knows how to set your grinder as it sounds as if your new blend is an oilier (a darker roast) blend then your previous coffee. I would ask them to come back and re-set your grinder, and when they have got it to produce a 18-25 second espresso shot that you are happy with get them to mark your grinder with a white marker pen. This will give you a future reference point as to where it should be set. This marking can also help if one of your staff accidently moves the adjusting ring on the grinder while working around it. One extra point is to make sure that you consistently get a good tamping pressure as this is critical to the perfect espresso.
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NEW PRODUCTS Café Bar raising the fairtrade bar Café Bar is increasing its ethically branded range of ingredients with the inclusion of the new Malawi Garden and Kericho Estate teas to the portfolio. Lipton’s Kericho Estate, a premium black tea, derives its name from the Kenyan Kericho Estate and is 100% certified by the Rainforest Alliance. This certification ensures farms and ecosystems benefit through the conservation of natural resources and the protection of wildlife and the environment. The Kericho Estate tea is available in 12 x 100 envelope bags, and is best enjoyed with milk or lemon. The Malawi Garden tea is a finely flavoured tea available in sealed filter sachets for use with Café Bar’s Flavia range of ultra fresh, brew by pack drinks systems (call 0800 515446, or visit www.cafebar.co.uk).
‘Mini’ pump has big performance and reliability but small size and cost – and it’s really quiet! The new Nuert Mini-Pump introduced by Abbeychart is a very compact and quiet and highly reliable unit ideal for use where space limitations prevent the installation of standard pumps and a lower flow rate is required, say the company. Technically similar to standard models while having fewer components and lower cost, it can be matched with a small motor to replace vibration pump units whilst offering higher performance and an extremely long service life. Easy to install, the pump has an 18 bar maximum working pressure and handles fluids up to 50oC as standard or 90oC as special (call 01367 711900, or visit www.abbeychart.co.uk).
Hand washing re-invented by Teal Teal say that they have re-invented hand washing with the launch of the Hygienius – a new product that allows individuals to wash their hands without touching a tap. Just placing hands in the bowl triggers a sensor which instantly heats water and then delivers a ten second wash at the optimum temperature (40 to 45ooC). The Hygienius also has the added advantage of requiring no plumbing so that it is completely portable and free standing, requiring just a 13 Amp socket for operation. An illuminated sign prompts “Now wash your hands”. Moulded in tough, high impact polyethylene with an acrylic capped ABS bowl, the Hygienius is fully automatic with no switches, buttons or settings to be adjusted (call 0121 770 0593, or visit www.tealwash.com).
Goodness gracious: Great balls of fire! A winter warmer with style has been introduced by Snowbird foods and its versatility means it is guaranteed to be a sizzling sales success, say the company. Fireballs are a perfectly textured 56% meat (half and pork and beef) meat ball which can be eaten hot or cold. The recipe includes onion, red pepper, breadcrumbs (for that chewy texture), crushed chilli flakes, black pepper, basil, oregano and natural herbs and spies. Available in sizes from 15 to 50g, the smaller balls can be used in rolls and wraps, whereas larger sizes are ideal for plated meals, suggest Snowbird (call 0208 805 9222, www.snowbirdfoods.co.uk).
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All’s fair in the Café Bar at Southampton University Southampton University, home to 20,000 students and more than 5000 staff, is celebrating its increasing conviction to Fairtrade products. It began its Fairtrade journey over four years ago, and was granted Fairtrade status in October 2006, following successful completion of the HELO (Healthy, Ethical, Local, Organic) questionnaire. In order to source as many products from one supplier, the university’s operations team found Café Bar, a UK supplier of hot and cold beverage systems, to be ideal as the company can supply the full complement of Fairtrade beverages including tea, coffee, hot chocolate and sugar, and support the university with point of sale materials like signage, menu boards, table talkers and posters (for details call 0800 515446, or visit www.cafebar.co.uk).
All good warewashing comes in small packages! The neat, yet powerful, Ecostar glass and dishwashing machines from Meiko UK Limited deliver the cleanest wash results - important in coffee shops where lightly soiled crockery and cutlery is continuously being rotated. The robust front-loading Ecostar 430oF and 530oF models are fitted with Meiko’s ‘Eco Filter’, keeping the wash water cleaner and reducing detergent consumption, both of which lower operating time and costs. The efficiency of the filter means the units have low capacity wash tanks, thus reducing the initial detergent dosing and the power needed to maintain the wash tank temperature. Both models feature soft start operation to prevent internal jostling, quiet operation, and powerful upper and lower rotating wash and rinse systems (call 01753 215120 or visit www.meiko-uk.co.uk).
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INDEX
For enquiries about the Café Society telephone Steph on: 01291 636338 or E-mail steph@jandmgroup.co.uk SUPPLIER MEMBERS Rapido Coffee Service The Garden House, Eccleshall, Stafford ST21 6NF Contact: Mr David Wiggins Tel 01785 851348 Fax 01785 859388 rapidocoffee@btconnect.com www.cappuccino-rapido.com Seda UK Ltd. Hawtin Park, Gellihaf, Blackwood, Gwent NP12 2EU Contact: Mr John O’Brien Tel: 01443 811888 Fax: 01443 811899 john_obrien@sedagroup.org www.sedagroup.org
INDPENDANT RETAIL MEMBERS Bellini’s Limited Heanor Road, Ilkeston, Derbyshire, DE7 8TG Contact: Peter Bellini Tel: 0115 932 0033 Fax: 0115 944 6760 Bon Viveur Central Business Exchange 460 Midsummer Boulevard Buckinghamshire,MK9 2EA Contact: Dominic Willmott Tel: 01908 673 900 Fax: 01908 673 800 bloodygoodcoffee@aol.com www.bon-viveur.com Crown Coffee 1 Church Street, Wye, Ashford, Kent TN25 5BN Contact: Lorraine Stevens Tel: 01233 812 798 Fax: 01795 890 459 crowncoffee@btinternet.com www.crowncoffeeandgifts.com Cuppa-Cino 1 Boyle Farm Road, Thames Ditton, Surrey KT1 0TS Contact: Andrew Roberts Tel: 0208 540 3142 cuppa.cino@virgin.net
D Café Dixons Shopping Centre, Reepham Road, Hellesden, Norwich, Norfolk, NR6 5PA Contact: Elizabeth Raven Tel: 01603 414 951 cafedixons@hotmail.com Esquires Coffee Houses Unit 1.1, 2-6 Northburgh Street, London EC1V 0AY Contact: Peter Kirton Tel: 0207 251 5166 Fax: 0207 251 5177 peter@esquirescoffee.co.uk Java the Hut 12 Plomer Green Lane High Wycombe Buckinghamshire HP13 5TN Conatct: Georgina Hooker Tel: 01494 527 341 javasoxy@yahoo.co.uk Robertsons Limited 234 Brook Street, Broughty Ferry Dundee DD5 2AH Contact: David Craig Tel: 01382 739 277 Fax: 01382 480 477 david.craig@btconnect.com www.robertsonsbutchers.co.uk Sante Fe Coffee Company Unit 1a-1b Wolsey Place Shopping Centre Cowsey Way, Woking, Surrey GU21 6UX Contact: Gordon Henderson Tel: 01483 757 580 Fax: 01483 237 141 santafecoffeeco@tiscali.co.uk Solomon Grundy’s Unit 64-65 Tower Centre, Ballymena, N.Ireland BT43 6AF Contact: Jack Hutchinson Tel: 028 256 59602 Fax: 028 256 59606 Jack.hutchinson@btconnect.com www.solomongrundys.com Yummy Mummy’s Coffee Shops 10 Queen Street, Southwell Nottinghamshire NG25 0AA Conatct: Charlotte Bond Tel: 01636 815597 lottebond@hotmail.com www.yummymummyscoffeeshops.com
MULTIPLE RETAIL MEMBERS Compass Group Mulliner House, Flanders Road Turnham Green, London, W4 1NN
Accessories Huhtamaki (UK) Ltd. Coffee Beans Rapido Coffee Service Coffee Roasting Rapido Coffee Service Espresso Carts Huhtamaki (UK) Packaging Huhtamaki (UK) Seda UK Table Top Disposables Huhtamaki van Leer
Independents 11a Café - Liverpool An Chovi – N.Yorkshire Andrews – Somerset Aroma Beverage Systems – S.Ireland BB’s Coffee & Muffins Ltd Bellini’s Limited - Ilkeston, Derbyshire Bens – Ballymena, N.Ireland Bewleys - Ireland Bizzy Lizzy’s Coffee Shop Basingstoke Blades - Northleach Bleen - Purley Blue Onion Limited - Wiltshire Bon Cuisine - Essex Bon Viveur - Milton Keynes Boswells Coffee Co. - Oxon Brunchmasters - Essex Café 67 - Norwich Café Blue - Essex Café Cayenne - Reading Café Chino - Manchester Café Connections - Buckingham Café Java - Ireland Café Nero - London Café Roma UK – Essex Café Su - Glasgow Café Twocann - Swansea Caffe Chico - Redditch Cisco’s - Stirling Charter Coffee Houses Ltd - Essex Chat Coffee House – N.Ireland Chocolate Falls - Middlesborough Cinnamon Café - Windsor Cinnamon Square - Herts Coffix - Leicestershire Costa Coffee Ltd - Dunstable Crown Coffee - Kent Cuppa-Cino - London Deans Pizzeria & Sandwich Bar Coventry Dominique – W. Yorkshire Esquires Coffee House - Galway Esquires Coffee House - Lisbun, Co Antrim Esquires Coffee House - London Flavour - Cardiff Fresco’s - Bedford Fruitcakes - Northleach
Garden Coffee & Sandwich Ltd London Goodness to go - Woking Java The Hut - High Wycombe, Buckinghamshire Koo Coffee - Derbyshire Let’s be Fair Café - Northshields Lightbody - Hamilton Lunch - Truro Maids of Honour - St Helier, Jersey Mambocino - Middlesex Marmalades - Norwich Mrs Bumbles - Kent Murray’s Catering - Altricham Nails & Veils Ltd - Wiltshire Pepperpot – West Midlands Pickwicks Café - Somerset Premier Coffee - Surrey Proactive Communications Warwickshire Restaurant Sorrento – Ballymena, N.Ireland Riverview Restaurant - Coleraine, N.Ireland Robertson’s - Dundee Rosanto Coffee Bar - Hertfordshire Ruth’s Café - Essex Saint Caffè - Birmingham Santa Fe Coffee Company - Woking Surrey Select Service Partner - London Shop on The Corner – Herts Soho Coffee Shops Ltd Cheltenham So Juicy - Glasgow Starvin Jacks - Swansea TFI Lunch – Brighton The Coffee Compass - West Sussex The Pantry - Peterborough Thyme Coffee Shop – N.Yorkshire Tiffins IOW Ltd – Isle of Wight The Deli Bar - London The Flying Coffee Company – Cambridge The Grill - Dorset The Hive Café - Dorset The Streat - Belfast UCD - Birmingham Urban Coffee - London Urban Coffee - Accrington Urban Espresso - Bath Urban Espresso - Bristol Urban Fusions - Wolverhampton Val d’Isere Rental Co. - Suffolk Venetia’s - London Yoma - Southampton Yummy Mummy’s Coffee Shops Nottinghamshire
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CHECKOUT
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To advertise in Café Culture magazine or on our web site phone Paul Steer on 01291 636333 or email paul@jandmgroup.co.uk
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