Café Life Magazine - Issue 113 - December 2022

Welcome

Although there’s no let-up in the tough economic climate, it’s the time of year when people indulge themselves and nowhere more so when it comes to a festive beverage at their local coffee shop (turn to page 22 for some recipe ideas).

We also look ahead to Veganuary, but in the meantime wish all our readers, subscribers and advertisers a happy and healthy Christmas and New Year.

Benfield - Editor

CONTENTS

NEWS

4 New industry report reveals hospitality trends for 2023.

5 92% of SMEs say rising costs are impacting profitability with inflation still out of control.

6 Caffè Nero launches on Deliveroo.

8 Sainsbury’s and Starbucks celebrate opening of fiftieth instore café.

12 200 Degrees announces Switch Up as charity partner in three-year commitment.

ARTICLES

32 Employee engagement –200 Degrees’ new head of people shares her ethos.

FEATURES

18 A look ahead to Veganuary – the drive for plant-based eating.

22 The spirit of the season – festive beverages.

26 On a roll – breads.

PROFILES

30 Food waste partnership helps Sheffield café group go green –Marmadukes.

34 New café blooms at iconic Regent’s Park –the Waterside Café.

PREVIEW

36 Ice Cream and Artisan Food Show 2023

REGULARS

38 New products.

39 Supplier listings.

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

Advertising Manager Sam Minton, Tel: 01291 636333 E-mail: sam@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, E-mail: gareth@jandmgroup.co.uk

Subscriptions and Customer Service Kevin Minton Tel: 01291 636335 E-mail: kevin@jandmgroup.co.uk

Editorial Address Café Life, Engine Rooms

Station Road, Chepstow NP16 5PB www.thecafelife.co.uk

Opinions expressed in Café Life are those of the contributors and not necessarily those of J&M Group Ltd or Café Life. No responsibility is accepted for the opinions of contributors. Café Life is published by J&M Group Ltd. and supports Café Life Association. It is circulated to managers, executives, buyers, retailers and traders in the café industry.

© 2022 J&M Group Ltd

Clare

New industry report reveals hospitality trends for 2023

A major industry report by botanical brewing brand, Fentimans, has revealed the key trends set to impact the OOH and hospitality sector in 2023.

The Fentimans Market Report, in partnership with hospitality data and research consultancy, CGA by NielsenIQ, has identified the changing behaviours and attitudes of consumers when it comes to the on trade industry, and looks deep into the impact of the cost of living crisis, and the issues of health and sustainability.

A key trend explored in the report is the growing concern for the cost of living crisis, with 40% of consumers planning on going out less frequently as a result. Despite this, more than one in three (35%), plan to prioritise hospitality visits over holidays (34%), clothing (24%) and home improvements (19%). To help reduce their spending during these visits, more than half (58%), plan on visiting local venues more often.

Another key trend highlighted in the report is how consumers will continue to be health conscious, with seven in ten (70%) trying to lead a healthy lifestyle, a 6% jump from last year. As part of their health kick, one in seven (14%) say they’re buying healthier drinks than previous years, and half (50%) find no and low alcohol options appealing.

“In last year’s Fentimans Premium Soft Drinks and Mixers Market Report we showed how on premise operators and suppliers were building back from the turmoil of the pandemic. Twelve months on, many of the challenges of the pandemic are now being replaced by fresh ones,” said Jayne Andrews, marketing director of Fentimans.

“It’s clear that consumers are changing their priorities in preparation for a tight few years. However, it’s encouraging that whilst there will be cut backs, there will still be a desire to enjoy high quality experiences.

“As we enter times of uncertainty and financial concern, it’s critical that we understand what this means for the industry.”

Dave Lancaster, client director at CGA, added: “We’re delighted to have partnered with Fentimans to create this critical review of the sector and what can be expected in the next 12-months. The looming financial challenges have naturally changed how consumers plan on spending their disposable income, and it’s clear that this means a demand for quality over quantity during upcoming months.

“If pubs, bars and restaurants can adapt to these changes in habits and preferences, there is hopefully a steady year ahead for the sector – a feat we predict will be welcomed happily following two years of recovering from the impact of the pandemic.”

EL&N chooses St James Quarter for first UK site outside of London

by Alexandra Miller in 2017, EL&N has expanded its locations across both Europe and the Middle East, where it has most recently opened in Milan and Dubai.

Ed Corrigan at St James Quarter, commented: “The signing of EL&N represents yet another first for Scotland at demonstrating the continued appeal of St James Quarter to a diverse range of brands. EL&N’s ethos of ‘Eat Live and Nourish’ perfectly tallies with our lifestyle destination. We think our guests will love EL&N’s mix of food, coffee and style, served in the magnificent backdrop of St James Square.”

St James Quarter, the 1.7 million square foot retail-led lifestyle district in Edinburgh, will host EL&N’s debut café in Scotland where it will be taking 1,500 square foot space in St James Square.

Internationally known as London’s most Instagrammable café, EL&N offers a unique and innovative all day dining-

inspired menu, known for its signature drinks such as the iconic Spanish Latte and the Ombre Passionfruit Cooler mocktail. Set in a unique interior of pink floral décor, the Edinburgh café will feature a patisserie display, picture perfect photo and video moments and a private party room. Founded

Alexandra Miller, founder of EL&N, added: “After five years of brand building in London, we are so thrilled to be opening our first café in Edinburgh just in time for the festive season! St James Quarter is the perfect location for us, located in the hustle and bustle of Edinburgh, we’ve created a unique concept that we think will resonate with our brand new demographic in Scotland.”

of SMEs say rising costs are impacting profitability with inflation still out of control

92% of SMEs say that rising costs are impacting their profitability, with 32% saying it is a big problem, shows a new survey (sample size 528 ownermanaged businesses, 1-6 November 2022) by Top 15 accountancy firm, Moore UK.

With UK inflation having hit a 41-year high of 11.1% in midNovember, businesses are increasingly struggling against a rising tide of costs. By far the biggest problem for SMEs is the increasing cost of energy, with 55% of them saying it is the issue they are most concerned about. This ranks a long way ahead of the cost of petrol and diesel (34%) in second place, the survey found.

Maureen Penfold, chair of Moore UK, said: “With inflation still rising, SMEs are under a huge amount of pressure. The cost of energy is a major pain point for virtually every business. For some it is going to test their ability to survive. The Autumn Statement didn’t provide the good news that they were looking for – it’s going to be a long winter for a lot of smaller businesses.”

Moore’s quarterly survey of ownermanaged businesses also revealed

GRIM PICTURE

Responding to the chancellor’s recent autumn statement, UKHospitality chief executive Kate Nicholls, said: “The chancellor painted a grim picture of what we’re facing as a nation and Britain’s hospitality businesses are already in the midst of severe economic turmoil.

“Survival this winter is the priority for venues across the country and there is the very real possibility that a significant proportion of our sector will not survive the winter…

“I’m pleased that the chancellor has listened to the vast majority

that only 38% of SMEs are confident in the new government’s ability to deliver economic growth in 2023, Moore’s November survey having been completed after Rishi Sunak became prime minister.

With the UK economy sliding into recession amid political instability in the second half of 2022, many small business owners appear not to believe that the current government will be able to return the economy to growth next year.

“The changes of government over recent months seem to have dented small businesses’ confidence. The majority of them don’t believe we’re going to see economic growth in 2023 under the present leadership,” added Maureen Penfold. “Obviously it is early days for the new government but as yet SMEs are not confident that growth can be delivered in the near term.”

Additionally, Moore’s survey shows that owner-managed businesses have been cautious on increasing prices even as inflation continues to rise. Only 40% of businesses polled by Moore say they have increased their prices in the last three months.

of UKHospitality’s proposals on business rates, covering a freeze in the multiplier, extended reliefs and no downward transition. This means those seeing their valuations decrease will see the benefit in their bills immediately, at the same time as increases are capped.

“However, it remains the case that the current system is outdated and not fit for purpose. The government made a manifesto commitment of root and branch review and it’s essential that this delivered as soon as possible.

“It was also encouraging that the chancellor confirmed that energy support will continue post-April

Among that group the majority said that they had only increased their prices by 3-5% - less than half the current level of inflation. In addition, only 37% of businesses surveyed are planning to raise their prices in the next three months.

“For a lot of smaller businesses, inflation is far more something they are experiencing than something they are contributing to,” said Maureen Penfold. “Businesses are not just putting up prices in line with inflation – they are aware that their customers are already being squeezed hard.”

Moore’s survey also indicated that 51% of businesses polled are planning on increasing pay for people in the next three months. This includes 57% of businesses who already gave out pay rises in the last three months.

“Recruitment and retention of people is still a key challenge for a lot of owner-managed businesses. Some are finding that they are having to raise pay repeatedly to avoid losing people. While that may ease a little if the economy continues to slow, most smaller businesses aren’t seeing that yet,” concluded Maureen Penfold.

for the most vulnerable sectors, of which hospitality has already been recognised… Businesses create jobs, deliver higher wages and contribute millions in tax revenues but without a serious plan from the government, margins continue to be squeezed without a path forward to growth.

“There is nothing to give firms confidence, let alone invest, and we need to see an urgent plan for economic growth and how business will be at the centre of that.

UKHospitality stands ready to work with government to develop such a plan and on the essential package of energy support post-April.”

92%

Caffè Nero launches on Deliveroo

a Vegan Festive Feast panini, as well as sweet treats such as a Chocolate Hazelnut Chouxnut, Luxury Black Forest Cake and this year’s festive drinksLuxury Black Forest Mocha, Cinnamon Swirl Latte and Salted caramel brownie hot chocolate.

The launch comes as Caffè Nero continues to drive forward its delivery sales which grew by over 10% during the first four months of its financial year (June-September 2022).

Caffè Nero and Deliveroo have announced a new delivery partnership.

The Deliveroo platform will offer the Caffè Nero menu from over 400 stores across the UK delivered to customers in under 30 minutes.

The partnership plans to roll out at pace, with all 400 stores available on the platform by the end of November. Customers will be able to choose from hot drinks such as Caffè Nero’s signature classico coffee to hot chocolate and iced drinks. There will be a full food menu, including the recently launched festive menu featuring a Turkey Feast Focaccia, a Brie, Bacon & Cranberry panini and

Carlo Mocci, chief business officer at Deliveroo said: “We are thrilled to have a high street favourite coffee house join Deliveroo. Whether it’s a morning macchiato to prepare you for the day, or an afternoon Americano to keep your energy up, our platform makes it easy to get your favourite coffee delivered straight to your door in minutes. This new, exciting partnership means we can give millions of Deliveroo customers across the UK more choice – from Caffè Nero’s delicious coffee, to its lunches, vegan treats and signature beverages.”

Will Stratton-Morris, CEO Caffè Nero UK, commented: “I’m delighted Caffè Nero has joined the Deliveroo platform in the UK. We’ve seen consistent and

continued growth in our delivery service since it launched which demonstrates the huge demand for Caffè Nero among our customers, whether they are visiting us in store or enjoying our products further afield. The popularity and reach of Deliveroo will continue to strengthen the delivery service we offer. It’s a great partnership.”

The partnership is another significant step in Caffè Nero’s New Channels Strategy, launched during Covid to create revenue outside its stores. These new channels include delivery and “Coffee at Home” products, which can be found on its own website, Amazon, and through wider retail partnerships with Sainsbury’s and the recently announced Waitrose partnership.

Restaurant and grocery selection is an important part of Deliveroo’s consumer value proposition. The choice and availability to consumers – on a neighbourhoodby-neighbourhood basis – continues to increase. At the end of the period, Deliveroo worked with over 167,000 restaurant partner sites (Q2 2022: over 160,000) and had over 17,000 grocery sites live (Q2 2022: over 15,000).

Kite Packaging introduces the Hivewrap box

Kite Packaging have announced that their popular Hivewrap paper is now available as an all-in-one protective paper solution named Hivewrap box.

The company have cleverly designed a fully recyclable corrugated dispenser which expands and compresses the hive-shaped cells to provide effective shock absorption and

protection, making it a great addition to any packing area, they suggest.

The dispenser features a pre-cut slit through which the paper is pulled manually, expanding into a strong interlocking hexagonal structure as it does. The paper is used to wrap and protect customer’s products, then hand torn and placed into the outer packaging, preventing any

internal movement and damage from occurring. Glue at the base of the box stops it from slipping when being used. The hivewrap box is biodegradable and kerbside recyclable too, aiding sustainable disposal and enhancing overall end customer satisfaction with purchases, point out the company. FSC approved, it integrates sustainability into the start and end of its life and can act as an ideal point of sale product due to its compact nature as it can be conveniently placed at any till or packing area making it perfect for start-ups and small businesses, suggest Kite. The aesthetic honeycomb texture presents ecommerce orders in an attractive manner with instantly recognisable eco-friendly credentials.

Sainsbury’s and Starbucks celebrate opening of fiftieth instore Starbucks café

is operated by regional licensee Cobra Coffee and forms part of a wider expansion plan between Sainsbury’s and Starbucks across the UK, with a view to opening 30 new Starbucks cafés within Sainsbury’s stores by the end of 2022.

Sainsbury’s customers and I know the local community in West Park Farm has been looking forward to the launch of its new Starbucks café.

“We’re excited to bring Starbucks cafés to many more customers as our rollout programme progresses in the coming months, and as our partnership continues to thrive.”

Sainsbury’s and Starbucks have celebrated a significant milestone with the launch of their fiftieth Starbucks café in partnership together.

Located in the Sainsbury’s West Park Farm Superstore Folkestone, the new café

Elizabeth Newman, Sainsbury’s director of commercial partnerships, said: “We’re delighted to have reached this important milestone with Starbucks as we work together to deliver on our plans. Starbucks has proven to be very popular with

Rehan Sardar, director of store development, Starbucks, added: “We are pleased to open our fiftieth instore Starbucks café in Folkestone, in partnership with Sainsbury’s… We look forward to welcoming the local community to enjoy our new diningin and takeaway moments as we introduce the Starbucks Experience across more Sainsbury’s stores nationwide.”

Benugo rolls out science-based carbon labelling after a successful pilot

Benugo has announced that it will roll out science-based carbon labelling for cakes and chilled food in its cafés and restaurants across the UK, expanding to its café and restaurant menus in the new year.

Benugo introduced a carbon labelling pilot in partnership with the Natural History Museum (NHM) in September 2022.

The data and carbon labelling system has been developed and administered by Foodprint from Nutritics, a pioneering, fully automated and award-winning environmental impact scoring system for the hospitality and food service sector. Its labels highlight scoring levels of carbon impact from A-E, with A being the most climate-friendly choice.

Shane Kavanagh, commercial director at Benugo, commented: “We are delighted to roll out our carbon labelling scheme with Nutritics

following a successful pilot scheme in partnership with the NHM earlier this year. We want to give our customers the option of making informed choices to reduce the carbon emissions associated with food purchased from our sites across the UK.

“Using the Nutritics Foodprint solution enables us to use software we already successfully deploy for our nutritional calculations. It allows us to treat carbon in the same way we treat a nutritional value, applying it to every food

and drink item for which we have a recipe, helping customers make more sustainable choices, and helping us develop lower carbon food choices across our business.”

Stephen Nolan, Nutritics’ managing director added: “After a successful pilot in the NHM in London, we are thrilled to see our Foodprint environmental impact food labels rolling out across a further 40 Benugo sites. The climate crisis is the most important issue of our generation and demand for transparency of food information is increasing. Recent consumer sentiment research shows that nearly half of the population is trying to make eco-conscious choices when eating out-ofhome. Foodprint scores, as presented at COP27, will help consumers understand how their food choices impact the environment. We look forward to playing our part in nudging society towards a more sustainable food future.”

Bringing about the ‘glow up’ of the Danish pastry

From cupcakes to freakshakes and doughnuts to macaroons, the sweet treats category has experienced an overhaul in recent years as brands and operators recognise the value of customisation and consumer desire for a product ‘glow up’ – widely seen as being a major and impressive transformation in appearanceand according to the UK’s expert in sweet pastry market trends, Schulstad Bakery Solutions, the time has now come to bring about the ‘glow up’ of the Danish pastry.

Boasting 24 layers authentic of crisp, flaky pastry, the Danish pastry has long been a staple to accompany a hot drink, as a sweet treat or even brunch occasions, but after reviewing its recent consumer research – Danish Pastry & Toppings Opeepl Survey on behalf of Schulstad Bakery Solutions August 2022 - Schulstad Bakery Solutions says that it is now taking the ‘glow up’ trend as an opportunity to encourage operators to upgrade their sweet pastries by getting creative with their Danish pastries and offering customised, dessert inspired pastry toppings.

“For consumers, quality is key, especially when it comes to longstanding heritage items like the much-loved Danish pastry, with 76% of consumers tempted to buy a sweet topped Danish pastry and 79% willing to pay more for one,” said Samantha Winsor, marketing manager for Lantmännen Unibake, on the survey’s findings.

“This proves there is an exciting opportunity for outlets to not only have some fun with these traditional products, but more importantly drive sales and subsequent profit in the current challenging economic climate.

“As outlets face increasing challenges from inflation and the rise in cost of living, it makes sense to review existing menu items and look at ways they can level them up. Danish pastries offer operators an opportunity to drive sales of their existing pastry range and increase profit by adding tasty dessert sauces, sweet toppings and whipped cream. Simple ingredients that can be commonly found in most kitchens but

can be used to quickly create something that will really drive sweet sales.”

To help shape the ‘glow up’ of the Danish pastry, Schulstad Bakery Solutions took to the polls to ask consumers what would encourage them to purchase a sweet, indulgently topped Danish pastry, focusing on its top three best-sellers (Maple Pecan Plait, Cinnamon Swirl and Vanilla Crème Crown).

According to consumers, Schulstad Bakery Solutions’ Cinnamon Swirl is the Danish pastry they would most like to customise (46%) with 79% of consumers willing to pay more for an indulgently topped Danish pastry and 66% of consumers more likely to buy a Danish pastry if they could customise the toppings. When asked how, 34% consumers would opt for chocolate sauce, and 33% would incorporate caramel, toffee, fudge or butterscotch flavours. Chocolate pieces were found to be the number one topping of choice for 31% of consumers, and whipped cream would be for 30% of customers surveyed.

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200 Degrees announces Switch Up as charity partner in three-year commitment

East Midlands-based coffee roaster 200 Degrees Coffee has announced its partnership with Nottingham-based Switch Up as part of a three-year commitment.

The roaster has created a unique Switch Up roast of coffee and brand new coffee pods, which will be available to order across its 18 coffee shops, with £1 in every kilo roasted going directly to the charity - with a minimum commitment of £10,000 a year.

The speciality grade coffee itself is grown in Guatemala, produced exclusively by female farmers, which is unusual in the typical male dominated coffee industry, under the ‘La Morena’ collective group from Volcafe Select. Since they joined the programme, the farmers have raised the quality of their coffee, increased their yields, and, as a consequence, started earning more. In teaching them best practices, their farms are turning out excellent coffee and becoming viable businesses.

Customers can request the Switch Up blend when purchasing bags of coffee in store or online, and on sit in or takeaway drinks during selected times.

Switch Up, which was founded by CEO Marcellus Baz BEM, empowers young people, children and young adults from disadvantaged communities affected by crime and violence to reach their true potential. The charity uses its fivepillar approach to help connect young people with employment, training and education opportunities.

The three-year partnership with 200 Degrees will provide much-needed funding for the charity, enabling its team of mentors to continue to offer their vital support to young people and run its sister organisation the Nottingham School of Boxing.

CEO Rob Darby said: “Life can be challenging and volatile for some young people and the incredible work Marcellus and the Switch Up team do has a direct and positive impact on young lives.

“200 Degrees is a Nottingham born business and it’s important to us to support local organisations and causes. The passion, care and impact of Switch Up is immeasurable and we are humbled and proud to be supporting them.”

200 Degrees is also hosting its annual Swap Shop event, across its 18 coffee shops, in December. The coffee roaster is asking customers and members of the public to bring new, unused and unopened hygiene items in exchange for a delicious cup of coffee. These items will then be donated to local charities who need them most, with 200 Degrees’ Nottingham Flying Horse Walk shop gifting its donations to chosen charity Switch Up.

Marcellus Baz, founder and CEO of Switch Up, added: “We are absolutely delighted to be galvanising our partnership with 200 Degrees. The support of 200 Degrees, through their

amazing Swap Shop initiative, made a significant difference to the help we could provide to vulnerable families across Nottingham last Christmas. This year is set to be even bigger and better through the addition of the donations that will be made through the Switch Up coffee. Purchasing a few bags will make a fantastic Christmas gift or it’s a really great way for local businesses to lend their support to a worthy cause that impacts their city.

“All funds will go towards supporting those struggling with their mental health or at risk of having no food on their table or presents under their tree this Christmas. Unfortunately, with the aftereffects of the pandemic and the cost-of-living crisis still being felt, this will mean that we will be helping more local people than ever before.”

Since its inception in 2013, Switch Up has continued to support over 800 young people at any one time from its boxing gym in St Ann’s, Nottingham, and earlier this year, from a second location in Mansfield. The charity has further plans for expansion, to reach and support more young people and their families.

Shima Drinks signs distribution agreement with Tazaki Foods

Shima Drinks, which claims to be the UK’s first canned saké spritz, has announced that it has signed a distribution deal agreement with Tazaki Foods Ltd to distribute their canned spritz range across the entire UK market.

Tazaki, founded in 1978 for the specific purpose of importing and distributing Japanese food and drink products in the UK, has grown to be a leading importer and wholesaler of traditional Japanese food and drink products in Europe. Tazaki supplies the Japanese restaurants, the food service sector and major supermarket chains throughout Europe.

Shima, launched in 2021, produces its beverages in the UK and looks to appeal to the numerous first time saké drinkers within that market. Noticing an underappreciation of saké in the UK market, they set about creating a drink that welcomes new drinkers into the saké category. Offering a new, innovative option to explore saké with ready to drink serves, the sparkling spritzes are light and refreshing, as well as naturally low in calories, gluten free, and vegan.

Shima co-founders, Hector Butler and Matt Brunault, commented: “We are incredibly excited and proud of our agreement with Tazaki. From the outset, this partnership made the most sense given the alignment in our mission and values. We are both looking to make saké in the UK as accessible and approachable as possible for our customers.

“Distribution is one of the most difficult agreements to achieve for a young drinks’ brand, and ultimately the most important. We look forward to working with the Tazaki team and supporting their efforts, not only for Shima but their wider drinks portfolio.”

Tazaki CEO, Ken Furukawa, added: “We are very excited and looking forward to working with Shima Drinks. Together, we hope we can create a new way to enjoy sake.”

Another Great Taste Award win for Tayto

Earlier this year, Tayto Group were awarded a 1-star Great Taste Award for another of the flavours in their premium, hospitality-exclusive REAL hand cooked crisps range - their REAL Handcooked Roast Ox.

Great Taste is recognised as a stamp of excellence among consumers and retailers alike and celebrates taste above all else, and winning this sought-after award for this new and improved recipe, is a real testament to the care and expertise of the REAL hand cooked crisps brand, feel the company.

Judges commented: “Deep golden fry with super crispy texture. No doubt that these crisps meet the umami cravings with their rich, meaty and yeasty flavour notes. Levels of salt are spot on to lift the earthiness delivered from the potato.”

A proudly British, family-owned company, who use British and Irish potatoes, the team at REAL hand cooked crisps have now been applying their potato knowledge and expertise to supply premium crisps to the hospitality sector for over 20 years. The premium REAL Hand Cooked Crisps range is gluten free, with no added MSG, and also suitable for vegetarians, with six flavours being suitable for vegans too. With 82% brand awareness in a recent survey of Craft Gin Club members, they’re proving incredibly popular with the 25-34-year age bracket, the company report.

Roast Ox isn’t the first award-winning flavour in the range, which already boasts Great Taste Awards for their Sea Salt, Sweet Chilli, Sea Salt & Malt Vinegar, and Jalapeno Pepper flavours. As well as this premium hospitality brand, Tayto’s range of snacks features Mr Porky and Midlands Snacks (pork scratchings brands) and Tayto Craft crisps; all Great Taste Award winners too.

Drinks industry in Scotland prepares for Deposit Return Scheme

to ensure that 90% of all drinks containers are captured and recycled, preventing billions of bottles and cans each year from blighting the Scottish countryside and harming wildlife.

More than 600 representatives from drinks producers, retailers and hospitality businesses met in Glasgow to prepare for the introduction of Scotland’s Deposit Return Scheme from August next year –the biggest ever change to how Scotland recycles, it is being claimed.

The conference was organised by the scheme administrator, Circularity Scotland, to bring businesses across Scotland together and help them plan for what will be one of the biggest environmental infrastructure projects in the UK.

From August 2023 every single-use drinks container sold in Scotland – be that plastic bottles, cans or glass – will be subject to a 20p deposit. This will then be refunded to consumers when they take back the container to their local shop or one of tens of thousands of return points across the country.

Currently, Zero Waste Scotland estimates that only around 45% of recyclable drinks containers are recycled, with the rest ending up as waste and litter. The Deposit Return Scheme aims

David Harris, Circularity Scotland CEO said: “With just under a year to go until the Deposit Return Scheme goes live, we’re calling for businesses across Scotland to join us in making sure the scheme is a success. We know that businesses have concerns about how the scheme will operate and how it will affect them… But that’s exactly why we held this conference – to create a forum for all those who will be involved in delivering the scheme to get the information they need. Ultimately, by bringing businesses together and creating more opportunities to collaborate we can achieve what we all want - to reduce waste and protect Scotland’s environment for generations to come.”

The conference featured a keynote speech from Lorna Slater MSP, the Minister for Green Skills, Circular Economy and Biodiversity, who is responsible for introducing the scheme, and who reiterated that there would be no delay to introducing the scheme, which she stressed was a key part of the Scottish government’s work in meeting its climate commitments. She stressed that the Scottish government was “listening

and responding to industry concerns”, demonstrated by the recently announced streamlining of the exemption process for retailers who did not wish to act as return points. She also told attendees to expect further announcements to address industry concerns around online takeback and said that the government would work with industry to ensure a “pragmatic” approach.

Gavin Partington, director general of the British Soft Drinks Association said: “Our members are united in their commitment to reducing waste and increasing recycling and support the introduction of a well-designed deposit return scheme across the UK. While there are more challenges to overcome and questions that remain for producers, bringing industry together in this way is crucial as we build towards the scheme going live next year.”

Shahid “Mo” Razzaq, convenience retailer and deputy vice president of the Federation of Independent Retailers (NFRN) said: “Retailers like us will be at the forefront of the Deposit Return Scheme, providing thousands of return points in every corner of Scotland where consumers will be able to take back their bottles and cans. Delivering this is complex and presents different obstacles for retailers of all different sizes but being able to speak to experts and other businesses helps us to understand what is required and allows us to plan effectively for the future.”

BioPak launch new Christmas cup series with donation to Shelter

Worcester-based compostable food packaging company, BioPak, has launched a new series of sustainable Christmas-themed BioCups for sale to restaurants and cafés across the UK.

The BioCup Christmas Series is sustainably sourced from managed plantations with a bioplastic lining made from plants, not oil. They feature three different Christmas designs which are included in every purchased box. The cups are available in two different sizes, 8oz and 12oz and 10% of the money raised from sales are donated to Shelter UK.

Shelter helps millions of people every year struggling with bad housing or homelessness. Shelter lobby the government and local authorities for new laws and policies, and more investment, to improve the lives of homeless and badly housed people.

Leanne Osborne, managing director UK for BioPak, said: “We’re always looking for ways to positively impact the world that we live in and we’re hopeful that thew new Christmas cups we’ve launched will help raise money for the very worthy cause that is Shelter UK.

Bridor named Best European Food Supplier at the 2022 European Coffee Awards

French bakery manufacturer, Bridor, has taken home the award for Best Food Supplier in Europe at the 2022 European Coffee Awards, part of Allegra’s European Coffee Symposium.

Recognising excellence across the European coffee and food to go industry, the European Coffee Awards returned as an in-person event for its thirteenth year, held at the prestigious Langham Hotel in London. Accepting the award on behalf of the Bridor UK team, Ray Conway, national account controller, joined leading industry players from the European coffee, foodservice and hospitality industries.

Honoured for its commitment to excellence and strong business performance, Bridor’s win follows a prosperous 12 months which saw the brand expand its product range further and continue to collaborate with high profile partners. Traditional French pâtisserie has remained fundamental to Bridor, as it continues to serve the international market with high quality indulgent pastries, keeping up with the latest innovations and consumer trends. Furthermore, its continued focus on new product development, with recent announcements including its new Mini Filled Croissants range, and collaboration with The Laughing Cow, demonstrating its ongoing commitment to excellence and innovation.

Erwan Inizan, Nothern Europe sales director at Bridor commented: “It is a delight to see the foodservice and hospitality industries come together in person to celebrate innovation and creativity. More so, it is an honour to receive this accolade and celebrate our work within the food-to-go category. We’re excited to continue on our journey for excellence, looking for ways to innovate and develop exciting products that honour and celebrate French baking customs.”

Looking ahead to Veganuary

With January now routinely dubbed “Veganuary” by many, the start of 2023 will give operators the chance to promote their vegan and vegetarian food offering with the traditional café fayre of cakes and bakery goods offering particular scope to generate customer appeal.

CONSCIOUS CONSUMERISM

“There has been a big increase in ‘conscious consumerism’ particularly among young people, which is helping to fuel demand for vegan food across all categories, including in baked goods,” observes Jacqui Passmore, marketing manager UK and Ireland at Dawn Foods.

“‘Generation Z’ is increasingly concerned about knowing that an ingredient or product is from a sustainable or ethical source, or that it has been made without animal derivatives, and will make buying decisions accordingly.

“Veganuary provides coffee shops with a chance to showcase the very best in vegan products, whether the café is completely vegan in approach, or is offering a selection of vegan options to customers. What we eat today is very much anchored in thinking about environmental issues and sustainability.”

The key to a successful Veganuary and adapting vegan foods into your business is to recognise that many consumers do suffer from FOMO (fear of missing out), feels Jacqui Passmore, and with this in mind, a good vegan bakery offering is one way of providing consumers with vegan alternatives of traditional café fayre that replicate, as close as is possible, the eating experience of non-vegan products.

Dawn’s recently launched 2023 Global Trends Report has identified Mindfulness Matters as an important trend impacting on many of the food choices that consumers make in both in home and out of home settings.

Consumers are putting a great deal of thought into the foods they eat, whether that is choosing to adopt a full or part-time vegan lifestyle or simply becoming more aware of sustainable sourcing, they claim. Acutely aware of how their

choices affect their personal health, community and planet, consumers are looking for authenticity and to feel reassured that the products they buy meet ethical sourcing standards. That is why certification marks for cocoa, such as Rain Forest Alliance (used in Dawn chocolate products), can be so important as they give caterers reassurance that the cocoa is sourced ethically.

“Vegan cakes, for example, are fast becoming mainstream as the high quality of many vegan finished sweet bakery products, as well as ingredients, means that vegan is no longer an ‘add on’ to a bakery range but an integral part of it,” Jacqui Passmore continues.

“Good quality cakes should appeal to all, whether those who are ‘dabbling’ in veganism or those who are fully committed, without having to buy in specialist ingredients, or invest in additional staff training. Manufacturers such as ourselves have worked hard to produce some innovative vegan options to ensure that finished vegan products taste just as good as their regular counterparts. This means there is no need to ‘double stock’ on ingredients but focus on serving great tasting sweet bakery products, which happen to also be vegan.

“For operators who wish to make sweet vegan bakes and desserts themselves, using ready to use mixes means all the hard work in ensuring a completely vegan finished product has been done for you. It’s almost like having a blank canvas to create your own ideas.”

Dawn Foods’ vegan mixes, which only require the addition of water and oil or margarine, are ideal to use in a variety of desserts and cakes that are suitable various diets. Their range includes Vegan Crème Cake Mix in plain

VEGANISM

The UK vegan market is predicted to be worth £1.1bn by 2023 (Mintel Research 2018)

● According to the Vegan Society over half of Brits (56%) adopt vegan buying behaviour (vegan proves to be more than a micro-movement within vegetarian, as it has been growing strongly both across the UK and on a global level).

● The Vegan Society has also conducted research to discover how many vegans are currently living in the UK and found that the number of vegans in Great Britain quadrupled between 2014 and 2019 (in 2019, it suggested that there were 600,000 vegans, or 1.16% of the population).

● Flexitarian, vegetarian or vegan... What is the difference? The word ‘vega’ comes from vegetarian. The vegetarian customer does not eat animals. Vegans do not consume any animal products, so they leave dairy, eggs, cheese and honey out of their diet. Flexitarians consume mainly a plant-based diet with the occasional inclusion of meat, animal products or fish.

and chocolate to make pound cakes and sheet cakes, while Dawn’s Vegan Muffin Mix, available also in plain and chocolate, makes authentic American-style muffins for finishing with vegan-friendly toppings and fillings. There is also a Vegan Brownie Mix, suitable for making either fudge or cake brownies – both are soft eating and hold inclusions well, claim the firm.

A recent addition to Dawn’s thaw and serve range are two vegan donuts, available in two classic shapes – a glazed ring donut and a jam filled ball donut that simply need to be thawed and served, making them well suited to the busy coffee shop sector.

MORE THAN A MONTH

YouGov research carried out in December 2021 in the countdown to 2022’s Veganuary, revealed that more than a third of Brits were considering becoming vegan, and before that, with the number of people practicing veganism increasing by 40% in 2020 according to shopping comparison web site, finder.com, it is no wonder cafés nationwide are now adapting their menus to include more and more vegan-friendly food and drink.

Most notably, vegan-friendly menus are no longer just a serving for ‘Veganuary’, as such, but a yearround offering by many in the industry. For vegans and flexitarians, cafés are more accessible and more inviting than ever, driving sales during difficult times for the hospitality sector.

It is without question that veganism is a growing trend, but why the surge in popularity? For most, the decision to practice veganism is the moral, sustainable choice. Carnivorous diets have been claimed by various research

THINK ‘INCLUSION’

“When planning a Veganuary menu, the trick for coffee shop operators is to think ‘inclusion’ at all times,” says Lance Brooks, Maple from Canada UK’s first student chef ambassador.

“How can I easily change this dish to make it suitable for vegans or non-meat eaters? The same flavours can be easily adapted for vegan and non-vegans alike, meaning chefs don’t have to buy in endless ingredients and make different dishes for different dietary requirements.

“With its earthy taste, pure Canadian maple syrup goes well with robust flavours and spices. A tablespoon or so of the lightest golden, delicate tasting maple syrup is a simple way to lift a salad or drizzle over charcoal-cooked vegetables. It is a great addition to many street food inspired dishes too where meat has been replaced with a plant-based substitute. It helps to ‘dial up’ the backgrounds spices in a ‘meaty’ jackfruit bao bun, drizzled over sweetcorn ‘ribs’ or to flavour tacos filled with pickled banana blossom to replace fish.

“These types of dishes satisfy consumer demand for meaty type products but without the meat, and without many of the artificial food engineering processes that many vegan dishes undergo. Consumers are becoming savvier to the difference between vegan and plant-based, seeing plant-based as often the healthier option.”

Vegan aubergine and maple hot pot.

to have higher carbon, water and ecological footprints than those enjoying a vegan diet, in turn affecting consumer buying habits across the hospitality sector. For cafés and coffee shops not yet serving up vegan products, it could well now be a key time to consider introducing vegan sweet treat options as the stepping stone to a more inclusive menu all year round.

Although many in the café business are fully embracing vegan products, some are still hesitant. Food and drink brands providing cafés with various products have certainly not reacted as slowly to growing vegan trends with many brands now having a dedicated percentage of their sales focused purely on their vegan market.

Cake company Sponge, for example, offer over a dozen vegan cakes, which no longer serve as an ‘alternative’ to their wider cake range, simply due to the growing number of cake-lovers being vegan, they report. Thus, cafés should also be focusing on providing a greater offering on free-from produce, popular among vegans, flexitarians and those simply wanting an alternative (but still delicious) food and drink serving, they suggest.

With this in mind, Veganuary may be the time of the year that encourages vegan living and lifestyle among those not practicing veganism day after day, but it having grown from a jumped-on trend to a more permanent fixture in the food and drink industry.

SUSTAINABLE CHOICE

Many cafés and coffee shops are now striving to be completely vegan friendly, from the cake they serve, to the savoury food, cold drinks and even the utensils.

Cafés can make small changes that have a big impact for consumers. An example of this is providing sustainable packaging and utensils alongside vegan food produce, ensuring a ‘greener’ serving for each customer. These details don’t go unnoticed by consumers, it is felt, with a recent CGA survey revealing that 83% of us now expect hospitality brands to take part in sustainable practices and 80% of us believing sustainability is a deciding factor when choosing where to eat or drink.

Sponge say that they ensure all its vegan cakes are packaged and sent to trade customers with a biodegradable film and outer packaging, so the environmental impact is significantly reduced from production to when the cake is served on the customer’s plate.

Many in the business are embracing the vegan lifestyle completely, and customers are now dining there not only for the great food and drink service, but knowing that the café they are supporting is championing a wider sustainable message too, claim Sponge. By shopping at vegan providers for your produce, the benefits to the environment and the wider cause will be paramount, as well as being noticed and commended by your customers, they suggest.

SPECIALITY VEGAN BREADS

The vegan bread market is a key focus area for those operating in the café/coffee shop sector, with marketing towards vegan alternatives having the potential to open up so many new opportunities for foodservice operators to help boost profits and drive footfall.

La Lorraine Bakery Group has tapped into this growth area with its wide range of over 90 vegan products across its Panesco brand, consumers demanding more premium options such as vegan speciality breads which in turn offer a whole new opportunity for operators to explore.

Suitable for vegans, amongst many others, are its Schiacciata Romana Multigrain and white pre-sliced breads, for example, both proving popular so far, they report, as well as their Crystal Roll Beer and Rustic breads - premium sandwich rolls offering a soft, delicate texture and taste.

Its vegan flatbreads also offer great variety to any foodservice operation. New to Panesco’s range is its Lebanese Flatbread Beetroot product. Offering a combination of premium quality, taste and convenience, claim the company, this slightly sweet product is good to not only eat, but also to look at - presenting customers with a bread that is an eye-catching shade of pink.

“Plant-based/vegan options are becoming available in all sorts of categories, across so many industries. Over the past year we have started to see more rich, plant-based foods including grains on menus - which are proving extremely popular in cafés and coffee shops, given the demand we are now seeing for healthier alternatives,” says Kevin Hughes, country manager UK&I for La Lorraine Bakery Group.

Ideal for breakfast or brunch items on café and coffee shop menus, suggest the company, their Panesco offers

a wide range of speciality seeded breads, including its Naan Flatbread Multigrain Pre-fold product - a multi-seed flatbread enriched with a range of seeds including millets, sunflower seeds, brown and golden linseeds, malted wheat flakes, pumpkin seeds and quinoa. Inspired by traditional Indian naan bread, this product comes fully baked and offers an alternative to the standard sandwich option.

Kevin Hughes adds: “With plant-based now becoming the new norm at cafés and coffee shops across the country, it is important that operators continue to satisfy this growing demand by offering meat free alternatives that don’t only taste good, but look just as good, too. This opens up so many opportunities for operators to be more creative with their recipes - moving away from the expected and instead, rolling out new innovations that are entirely plant-based.”

GETTING INVOLVED

There is no doubt that there is huge potential in the vegan channel, and it is continuing to gain international momentum with the help from worldwide initiatives such as Veganuary.

This year, more than 600,000 people officially took part in the campaign, surpassing last year’s total of 580,000 participants. Throughout January at least 1,561 new vegan products and menu options were launched globally according to Veganuary’s campaign 2021 data.

Below are some key tips on how cafés and coffee shops can make the most of the 2023’s Veganuary campaign opportunity themselves.

● Create vegan versions of your top selling products on the menu.

● Create special offers to engage your audience, offering deals and discounts exclusively on your vegan range in January.

● Use clear signage to mark your vegan products and add the Veganuary logo to your POS.

● Increase your vegan messaging to raise your online profile, tagging Veganuary on social media channels.

● Competitions, prize draws and games are a fun way to entice customers with special discounted prices.

● Create delicious recipes to share with your followers (also, mention Veganuary in your press releases and PR activity using the Veganuary logo and key messages).

● Write Veganuary-themed blogs and add the Veganuary logo to your website to show you’re taking part in the campaign, linking to veganuary.com.

● Host an event inviting media and influencers to promote your new vegan dishes and get feedback on what people think.

Spirit

season of the

CHOCOLATE TIME

“It’s prime chocolate time as the weather turns cold,” reports Brad Wright of Marimba, who now supply in the region of 1000 outlets with their popular chocolate melts.

Marimba’s Hot Chocolate Melts are made from 40g of flakes of real single origin chocolate (just the same as their handmade chocolate bars) and have teamed up with Maison Routin (the company behind the 1883 branded range of syrups) to create a whole host of hot chocolate taste experiences that are proving to be popular with consumers across the county all year round going by the steadily increasing number outlets now serving and promoting these drinks, and in the process showing how operators can get creative with recipe ideas themselves.

The result of using flakes of real single original chocolate point out Marimba is a richer, smoother and more indulgent hot chocolate experience that’s available in white, milk and dark varieties, and the latest ruby variant too. The combination of real hot chocolate made from some of the world’s best cocoa beans combined with the pure classic flavourings offered by Maison Routin is also helping to provide hundreds of new possibilities through classic pairings or more quirkier serving suggestions, as well as seasonal suggestions, not least for the festive season.

They do supply POS material and offer training videos on their website to show how to use the melts and get the best from them, and they did have some inhouse training at the Bury St Edmunds site which they’re hoping to bring back soon. There’s also a barista training manual to access with hints and tips, and things to try, and they review their flavour guide every six months to add new ideas.

The 1883 syrups are concentrated so that only two pumps (16ml) are required for a regular 340ml or 12oz serving, claim Marimba, meaning that each litre bottle contains over 60 portions

to provide a highly economical way to add value to any hot chocolate menu in these cost-conscious times.

“It’s harder work now than it has been in previous years, but the business is still out there and there are many successful cafés on the high street,” adds Brad Wright.

“A lot of places like to use all sorts of flavours year-round, but there’s still seasonal demand for the classic flavours you might expect, and in summer there’s a trend for chilled versions. We tend to see what’s working in our chocolate truffles and then turn those flavours into the equivalent flavoured drinks.”

The company feel that they are still able to offer a competitively priced product, but it’s increasingly difficult due to rising commodity prices and shipping costs. There’s no getting away from this, but they report that each time the company grows they are able to make other efficiency savings that’s limited the impact of price rises so far, but everything is going up right now, and there is a sense that people have been holding off, waiting to see if fuel prices and cost of transport levelled off, which they did do to a certain extent.

Marimba bought Teasup Tea at the beginning of the year, bringing it in-house, and also opened a new Cocoa House of their own in Bury St Edmunds – their second shop. You have to keep up, keep on changing, meeting the challenges and going forward because if you stood still you’d go backwards, feels Brad Wright. “We’ve now been trading for 15 years, and during the last three of four we’ve really branched out into more things which have worked well,” he says.

As a festive treat, Brad Wright recommends their Winter Chestnut recipe (pictured above) - a real chocolate flake milk Venezuela 43% hot chocolate melt featuring two pumps of

The festive time of the year offers the welcome chance for operators to showcase their beverage making skills so that consumers can treat and indulge themselves when it comes to some celebratory drinks.

A Spicy New York Irish Coffee

“When it’s prepared correctly, an Irish coffee is a fabulous end to a meal or a warming treat for weary Christmas shoppers. Here’s my take on the classic recipe which was inspired by the Pogues’ Christmas song featuring Kirsty MacColl,” explains Rob Ward.

INGREDIENTS

● 10ml Spiced Tea Muscovado Syrup

● 40ml Pogues’ Irish Whiskey

● 20ml hot water

● 40ml shot cinnamon coffee or a coffee with Christmas spice, chocolate and sherry flavour notes

● Whipped cream to top

METHOD

To make the spiced tea syrup, simply brew a mug of your favourite spiced tea. I use Jeeves & Jericho Spiced Masala Chai, then add equal weight of dark Muscovado sugar and heat gently in a pan until all the sugar is dissolved and slightly reduced (quick cheat - use three parts Monin Muscovado sugar syrup and one part Jeeves and Jericho Spiced Bombay Chai concentrate and stir well to integrate).

So many Irish coffees are made in the traditional Irish coffee glass, quite often with a cheaper, bolder coffee and cheapest whiskey from the shelf. But in this recipe, I serve the drink in a smaller, piccolo/cortado glass and reduce the amount of cream that sits on top of the drink making it a much tastier balance of the coffee, whisky, sugar and cream, and a little bit more like a dessert.

Add the sugar syrup and whiskey to a preheated glass and stir well to incorporate the flavours. If using a Cimbali S30, for example, you can programme the machine to deliver the next stages automatically. First 20ml of water is added to the whiskey and sugar mix, followed by the espresso shot. Stir the drink to mix the flavours together.

Now for the topping… Gently whipped cream is the traditional topping for this drink and I shake the cream in a small glass bottle until slightly thickened and then pour through a sieve to remove any bubbles. For a lighter option, use semi-skimmed milk through the S30 using the Snow Foam option to create a light and luscious cream milk top. For a dairy free option why not try Oatly Whippable Creamy Oat to add a great layer of luxury.

The Pogues’ single malt whiskey brings great notes of peanut butter and s’mores and the Muscovado syrup adds a spicy, festive edge to this delicious drink. Your Irish Coffees will never be the same again!

NON-ALCOHOLIC OPTION

It’s always good to have a non-alcoholic option on the menu and this is where flavoured syrups such as those from Monin can help out with their vast array of flavours to choose from. It’s easy to stock up on the popular flavours of vanilla, caramel and hazelnut, but with a little thought we can mix things up using some of the more unusual options, creating delicious drinks and telling a story as we go.

Maple sloe gin

“Individual treating is important for the emerging generation of drinkers, and when it comes to cocktails and celebratory drinks that means quality brand name alcohol and mixers along with healthier additional ingredients, often with a nod to sustainability,” says David Colcombe, chef ambassador at Maple from Canada.

“Coffee shops can enhance their Christmas hot drinks menu with comforting and warming beverages both with, or without, alcohol. Hot maple buttered rum, rich with Christmassy spices can make a special addition to a festive drinks offering, delicious served with a warm mince pie.

“Pure Canadian maple syrup can be used as a premium alternative to sugar syrup in many cocktail recipes, with lighter maple syrup pairing well with botanicals such as gin or Aperol, with darker, more robust maple syrup complementing complex, dark spirits such as rum and bourbon. Canadian maple syrup gives a depth and subtle flavour notes to a cocktail which simple sugar syrup cannot. Maple Sloe Gin is easy to make – you can add more gin or maple sugar depending on the sweetness required too.”

Infused Sloe Gin

INGREDIENTS

● 250g maple sugar

● 500g sloe berries

● 1 vanilla pod

● 1 litre gin

METHOD

1. Pop your sloe berries into the freezer the night before you plan to make your gin. This will help break down the skin, ensuring that the flavourful juice can steep into your gin more easily

2. Pour all the ingredients in a sterilised glass jar, there should be just enough maple sugar to cover the sloe berries. Close the jar and shake well.

3. You can always taste the gin and add more maple sugar later if you prefer it a little sweeter.

4. Store the gin in a cool and dark place.

5. Give the jar a good shake about twice a week to help the flavours infuse.

6. After four weeks, taste your gin and add more maple sugar if you like.

7. If you want a gin with more depth of flavour, leave the sloes to steep for a couple more weeks.

8. Once the gin is to your liking, strain the liquid through a muslin cloth and pour into a clean bottle (keep your sloe gin tightly sealed in a cool, dark place before serving).

chestnut syrup to help create a perfect winter warmer that can be topped with cream and popping candy to make your customers feel like they’re around a cosy log fire...

HELPING HAND

“Bring a little bit of Christmas cheer to customers by getting creative with the seasonal drink menu,” says Rob Ward of Gruppo Cimbali, who talks us through one of his own festive recipe ideas (opposite).

“A bean to cup machine such as the Cimbali S30 (which I’ve used in making this drink) can automate key aspects of the brewing cycle and drives consistency into the finished drink. This can help make the task of creating interesting variations on classic festive recipes that little bit easier.”

NEW LAUNCH

UK food and drink manufacturer, Aimia Foods, has announced that they have expanded their range of 1883 syrups with three new additions - Pumpkin Spice, Gingerbread and Cinnamon – to help baristas and foodservice operators who want to create top quality, seasonal beverages, and which can be used to transform standard beverages into a seasonal, limited-edition options, suggests Karen Green, the company’s marketing manager.

“Consumers love to get into the spirit of the season, particularly as we approach Halloween and Christmas when customers crave the taste of exotic, wintery spices,” says Karen Green.

“By adding a shot of 1883 Cinnamon syrup, for example, baristas can satisfy this demand, transforming a standard latte, cappuccino

or hot chocolate into a wintery delight – one that packs a spicy and sweet punch and can be charged for at a premium, especially when served in an aesthetic way.

“With all the aromas and irresistible taste of a classic gingerbread recipe, 1883 Gingerbread syrup can also be used in the same way, with subtle notes of cinnamon and ginger powering through, making it an ideal addition to many hot beverages.”

Steeped in history, every 1883 syrup is made with pure cane sugar and water from the French Alps in which surround 1883’s home, say the company, the natural properties of 1883 syrups helping to ensure consistent quality without any need for preservatives. The high concentration of 1883 syrups means that a bottle offers good yield compared to competitors, claim 1883, with just 8ml per pump (to put this into perspective, from a single one litre bottle of Pumpkin Spice syrup, baristas can create up to 125 pumpkin spice hot drinks or 63 cold drinks based on an 8oz cup, claim the company).

a

CHALLENGING CONDITIONS

According to an Ibis World report (Bread and Bakery Goods Production in the UK – Market Research Report, March 2022), the bread and bakery goods production industry has had a difficult few years, with challenging operating conditions being experienced between 2017 and 2022.

During this time, the UK industry declined 0.4% per year on average, in fact. However, the market size is expected to increase by 2.3% this year, they report, with the measured revenue of the breads and bakery goods production industry at £8.1bn this year, it is anticipated.

Of course, the impact of the Covid pandemic has been substantial, but the re-opening of foodservice establishments has supported industry revenue growth. Alongside the difficulties caused by the pandemic, a shift in consumer attitude - such as a rise in health consciousness around food items and an increase in demand for freefrom products - has contributed to subdued sales, particularly for cake and pastry goods, says the report. These trends add pressure to the industry, especially at a time when consumers’ disposable income has hit a low.

Despite this, consumer appetite for artisanal foods continues to grow, providing producers with opportunities for further expansion in new and innovative bakery

products to address demands for high quality, value for money goods.

The pandemic has caused considerable disruption to many in the hospitality sector and for one thing, the conflict in the Ukraine has destabilised global grain supplies, with disruption to natural gas supplies and fertiliser markets also causing further negative effects for crop production, it is claimed.

“The pandemic continues to have a knock-on effect on production; the biggest challenge we continue to face is staffing, and as a result we are considering investing in equipment that frees up manpower,” says David Jones, managing director of speciality bread supplier, Pan’Artisan Ltd.

“Ongoing inflation across all raw materials, as well as increases in utilities, is a big challenge for all producers at present, with costs rising to unprecedented levels. Although the cost of ingredients has increased, this has not directly affected our production and we continue to remain a high quality brand, ensuring the quality of our product range remains consistent.”

Pan’Artisan offers a varied bakery range that includes frozen, fully and part-baked products for foodservice such as dough balls, gluten-free dough pucks, pizza bases and speciality breads. Their capabilities also extend to one to one training via

customer site visits or through ‘hands on dough’ workshops held at Pan’Artisan’s own development kitchen to further enhance skills and allow operators to further discover the potential of their dough range in relation to their applications.

DRIVING MARGINS

“One of the standout stories in the bread market is the continued growth of rolls and baguettes, driving a market which has plateaued somewhat in recent years,” reports Scott Oakes, commercial manager for St. Pierre Groupe, which includes the St. Pierre and Baker Street brands.

“While bread sales fell nearly 3.2% in the 12 months to May 2022 according to Nielsen, rolls and baguettes were up 3.1% and now represent more than 12% of the bread market. Elsewhere, bagel sales are up 15% in the last two years and whilst the growth is slowing in more recent times, it remains the biggest sub-category within morning goods - worth £144 million, according to Nielsen.”

St Pierre says that it has responded with a Brioche Bagel (four pack) for the first time in foodservice, and combining the rich and buttery brioche flavour of brioche with the versatility and universal popularity of bagels, claim the brand (one of the fastest growing bakery brands in the UK).

On

Operators are being encouraged to capitalise on greater consumer interest in premium and healthier bread options by getting creative with new formats, doughs and recipe ideas.

The premiumisation trend continues to dominate the market, they observe, with customers willing to pay more for quality. And in a society driven by social media, where consumers increasingly eat with their eyes, brioche has become a well-recognised bread type for premium sandwich carriers, they suggest.

St. Pierre’s brioche range offers something for a range of occasions, each with a rich, buttery flavour and golden finish, and featuring burger buns, seeded burger buns, hot dog rolls, baguettes and bagels.

“Brioche offers that perfect balance between a premium option, known for its quality and taste, but not so niche that consumers are put off by trying something new. Many of our customers will market the fact that items are served on brioche because it adds value to the menu,” adds Scott Oakes.

“Elsewhere, healthy eating does remain a strong trend across many categories and the rise of healthier bread options continues to influence consumers. Euromonitor International notes that bread is ‘claiming its place in healthy diets’ as consumers turn to premium craft baked goods that include seeds, grains, legumes and fortifications.

“Healthier bread choices are nothing new, of course, with many caterers and their customers already switched on to the benefits healthier options including freefrom, wholegrain and also rye bread, which has been linked to several potential health benefits such as better blood sugar control and improved heart and digestive health.

“Baker Street’s Seeded Rye Bread and Rye & Wheat Bread are a good alternative for those looking for a healthier choice - fibrerich, full of goodness and containing less gluten than wheat and other grains. Both products are dairy free, a good source of fibre and protein, made with a sourdough starter and stone-baked for a premium finish.”

CAFÉ STAPLE

Wraps in particular have become a café and QSR (quick service restaurant) staple, and their ‘grab and go’ nature makes them ideal for the resurgent food to go sector, but they are also a firm favourite in the OOH (out of home) market too.

The UK market for tortilla wraps is large, with 30% of consumers now enjoying a wrap at least once a week according to CGA 2021 & Lumina Intelligence 2022 data. As an alternative to bread, they are the ideal carrier for hot or cold fillings and can be adapted to different cuisines and flavours based on consumer demands. They also span a number of different dining occasions whether it’s avocado and egg for breakfast, chilli chicken for lunch, or Philly steak for dinner. All this makes them the perfect store cupboard partner for cafés looking to streamline their menus while maintaining a varied offering – whatever their staff skills level or kitchen size.

“The current climate has resulted in operators facing a number of challenges, including staff shortages. So, creating exciting, premium dishes quickly and easily is more important than ever. Making sure your base ingredients, such as breads and wraps, support this and are as versatile as possible can help sites meet both customer demands and operational requirements,” says Nick Minchin, marketing manager UK & Ireland at sector supplier, Santa Maria UK.

With CGA 2021 & Lumina Intelligence 2022 data indicating that 75% of consumers saying they’re happy to pay more for high quality food, the company feel that their Grill Mark Tortillas are ideal for providing that premium experience, while at the same time checking off the needs of a busy operator, the grill marks giving dishes that authentic ‘wow’ factor.

The 12” format is soft and easy to fold, incorporating a flame grilled flavour and appearance. With a long shelf-life, they stay fresher for longer, claim the company, and can be easily frozen, without affecting flavour and ease of use, and because the grill mark is already there, operators can save almost a minute per serving meaning less time at the panini grill. This can add up to around 255 saved hours per year, Santa Maria’s testing having shown that operators can save almost a minute (51 seconds) per serving (for operators serving 50 chargrilled wraps or burritos a day, this could add up to around 255 hours per year, they point

out) while serving more premium covers in less time, translating into greater energy efficiency – something we’re all keen on right now.

“More and more people are making conscious decisions when it comes to their eating habits, so respond to this by making sure your base ingredients like tortillas are vegan and free from unsustainable palm oils. Going one step further, all of our UK products are made in a carbon neutral factory. This means our tortillas are ideal for operators looking to boost their sustainability credentials,” adds Nick Minchin.

“Consumers are increasingly healthconscious with their dietary choices.

According to our Wrapfusion report, health is a consideration for a large proportion of consumers, from everyday classics to plantforward options. In the UK, 29% of those surveyed say it’s a key consideration when choosing a wrap option. One way for cafés to tap into this trend is to add superfood options to dishes. Avocado is a popular choice and opting for a pre-prepared options, such as the Santa Maria frozen sliced avocado slices, can help reduce waste and prep-time too.”

NEW LAUNCHES

French bakery manufacturer, Bridor, has introduced two new versatile focaccia breads to its range. Focaccia Cinquanta and Focaccia Genovese use five simple ingredients – flour, water, olive oil, yeast and salt –focaccia being an emblem of Italian culinary culture, a traditional, flat leavened oven-baked Italian bread used in many recipes across the world.

Bridor’s new products have been designed to be quickly re-baked in the oven for a fresh and flavoursome result to enjoy at any time of day.

Ham and cheese melted sandwich - a simple ham and melted cheese sandwich made with St Pierre’s Sliced Brioche loaf for an upgraded version of a toasted sandwich.

Stand out with Grill Mark To r tillas

Food waste partnership helps Sheffield café group GO GREEN

As part of a company-wide commitment to minimising its environmental footprint and leaving a positive impact on the planet, foodservice business, Marmadukes, has partnered with ReFood to recycle its unavoidable food waste.

UNIQUE APPROACH

Marmadukes was established in 2011 by husband and wife team, Clare and Tim Nye.

The journey started with a café on Norfolk Row in the heart of Sheffield, but the company has since continued to expand. Indeed, the family now runs three cafés, a sourdough bakery and pastry kitchen spread out across the historic city, each of which are revered by residents and tourists alike.

Rather than just another café, the idea behind Marmadukes was to create an experience, with best in class produce sitting at the heart. From speciality coffee and homemade bread to sustainably sourced ingredients boasting minimal food miles, the menus have been crafted with care, creativity and meticulous attention to detail.

Every ingredient is painstakingly chosen, beautifully presented and locally procured, while the friendly and knowledgeable team makes every dining experience special. It is this unique approach that has helped the brand to quickly build a reputation for excellence among the local community.

But while quality is considered king, Marmadukes is also committed to maintaining a minimal environmental impact. Therefore, every decision and every dish is made with this in mind. As such, everything that the business uses – from WILDFARMED flour, direct trade speciality coffee beans and even cleaning products – are chosen based on their environmental footprint and green credentials.

SUSTAINABILITY ETHOS

Sustainability has fast become a way of life for Marmadukes, which means that the team is always on the lookout for innovative solutions to further instill this commitment across the business.

One area that required focus was the unavoidable food waste arising from daily operations. Be this shells, bones and gristle, spoiled produce or plate scrapings, unavoidable waste is common in food service businesses, but its environmental consequences are significant.

But with no solution to manage this waste, the vast majority was ending up in the residual waste stream and, by proxy, landfill. The team therefore

turned to ReFood, a UK-based food waste recycler, to help roll-out a more environmentally-friendly solution.

Working with cafés, restaurants, hotels and other food supply chain businesses across the UK, ReFood collects more than 400,000 tonnes of food and drink waste every year, recycling it to create renewable energy and biofertiliser at its state of the art anaerobic digestion (AD) sites in Dagenham, Doncaster and Widnes.

The AD process captures biogas produced during the natural degradation of food. This biogas can be combusted to produce renewable electricity, or further processed and injected directly into the National Gas Grid. The leftover residue from the AD process can be used as a sustainable fertilizer, retaining beneficial nutrients and reintroducing them to the beginning of the food supply chain.

BENEFITS

For Marmadukes, partnering with ReFood has allowed the business to eliminate the landfilling of food waste and cut its waste management costs in half.

© Brad Matthews

What’s more, thanks to ReFood’s innovative ‘bin swap’ service, full bins are collected and replaced with empty, sanitised replacements – allowing them to be used hygienically in kitchen areas.

“Food waste is an issue across the hospitality sector and our business is no exception. As part of our commitment to sustainable business practices, we partnered with ReFood and set ourselves strict reduction and recycling targets,” says Clare Nye, co-founder of Marmadukes.

“Rather than simply adopting a new waste management solution, working with ReFood has allowed us to think differently about waste – and how to maximise the value of resource that was previously simply landfilled. Prior to working with ReFood, we didn’t appreciate the environmental damage of our food scraps. Now, we’re on a mission to eradicate general waste wherever possible.

“Being able to use bins in kitchen areas makes it easy for our team to separate and dispose of food waste. While many would consider the idea of food waste recycling costly, complicated and expensive, we’ve found the opposite to be true. ReFood empties our bins on a schedule – and frequency – to suit our needs and the whole process was adopted seamlessly. What’s more,

with no landfill tax applicable to the food waste sent for recycling, we’re saving a huge amount on our waste management bills.

“With consumers putting an evergreater value on the sustainable and ethical practices of hospitality venues and their suppliers, the implementation of our food waste recycling strategy helps us to demonstrate to our customers that we are taking the issue very seriously. Our partnership with ReFood is the icing on the cake to our existing initiatives focused on driving sustainability across the business. It helps to demonstrate our credentials as a responsible hotelier committed to reducing our environmental impact.”

Philip Simpson, commercial director at ReFood, adds: “We know that food waste recycling can conjure up images of smelly bins and extra hassle for

kitchens, but this doesn’t have to be the case. Our service is very popular with customers because we take away full bins and replace them with clean, sanitised ones. We also develop a collection schedule to suit each customer’s needs.

“Every year, the hospitality sector throws away millions of tonnes of food waste. Marmadukes is a great example of a business tackling the issue headon and embracing innovative solutions to prevent valuable resources from ending up in landfill.”

ReFood is a UK food waste recycler, delivering a reliable food waste collection service tailored to exacting site requirements. Once collected, food waste is recycled to generate renewable energy and sustainable biofertilizer with clients saving as much as 50% on waste management costs.

© Brad Matthews

© Brad Matthews

Employee engagement

Here, Charlotte Coore (pictured below) – 200 Degrees Coffee’s recently appointed head of peoplediscusses the importance of employee engagement.

VITAL

Employee engagement is so important. The more employees feel connected to the business, the more they’ll be motivated, inspired and ultimately, retained within the company.

Engaging employees means they’ll be more productive, which will not only benefit the company but is key to driving a high-performance culture. It’s essential to get buy-in early on from everyone, to ensure the entire team feels engaged.

and what they want it to look like – and more importantly, retain them.

STRATEGY

To help inform this, a learning and development strategy should be created and there should be a mixture of core training and desirable training, for each job role, to help and support team members progress within their roles.

BACKGROUND

200 Degrees Coffee, which has 17 coffee shops across England and Wales, recently announced a significant milestone of reaching 200 team members during its tenth anniversary in business, and with a strategy to open five new coffee shops each year the business continues to expand its team in its shops, roasthouse and central team.

Charlotte Coore leads 200 Degrees Coffee’s HR department, supporting the company’s core values and culture across all operations, as well as supporting the employee journey and experience at the company - from attraction and onboarding through to learning and development, rewards and equality and diversity.

The best way to build on employee engagement is to create an action plan and consider the key areas and actions to support the employee. This is then measured with a survey and followed up with actions that have been put in place since receiving the feedback.

Learning and development is essential for employees - they want more from their roles, further training, and opportunities to grow and learn new skills.

The better we can outline job responsibilities and benefits, the better it will be for the employee to see exactly what is expected from them, and the support that company offers their role. This needs to be provided right from early recruitment all the way through to performance meetings, to make them feel empowered on how they fulfil their role

For example, our baristas would have core training, such as knowledge about the coffee they serve and how to deliver quality coffee consistently. They can then choose to have further training to help them progress in their role such as mental health first aider or fire warden training or if they wanted to further learn about specialised coffee making.

It’s important to provide this training right from the beginning and the onboarding process is a critical part of this. If the right training and support isn’t provided from day one, or the freedom to ask lots of questions, this could lead to employees feeling unsettled and unsupported. Line managers should work with their employees on a personal development plan to look at what support they need to progress and develop, should they wish to do so.

The workplace has evolved in the past

few years, and that has mainly been down to the pandemic which changed how employees feel and how companies are working.

SUPPORTIVE ROLE

In general, employees are seeking more flexibility, a more supportive employer and to work for a company that allows them to be their true and authentic self. This is something that I am really passionate about and encourage at 200 Degrees.

This really builds into that highperformance culture within the workplace, ensuring that employees are as happy as possible to help deliver what the business needs. The Great Resignation is a good example that if businesses aren’t offering additional needs aside from the basics, the more likely people will leave.

It is now rare for employees to stay longterm with a business; the average time is currently five years, whereas historically it was ten and 20 years plus. Therefore, by providing the right training and creating an enjoyable workplace, this will ultimately lead to greater employee satisfaction, retention and easier recruitment.

The hospitality industry is generally known for high turnover, for multiple reasons, and working in the coffee and café sector does require resilience and high customer satisfaction. In return for employee’s hard work, companies should truly appreciate and recognise the brilliant work that they do.

With the cost-of-living crisis and inflation increases, now is an important time to reflect and perhaps consider making small tweaks within companies. What can business leaders do to provide the best workplace possible and keep their

employees happy, to get the best out of them?

There may be budget restrictions, but what can we do as a people function and managers to ensure that our employees feel recognised and rewarded? Building trust, developing strong relationships and clear communication are all important ways to get the best out of employees. I also believe people shouldn’t be micromanaged, but instead given the freedom to operate within their roles.

COMMUNICATION

When businesses go through changes, communication is key. If there is poor communication, it can lead to ambiguity and disheartened employees. Clear communications, being open and honest and talking to employees on a regular basis, is important. Genuinely asking them how they are, letting them know about changes in the business and being an active listener can help to deliver the best feedback and get the best out of your team.

Recruitment is very powerful for HR professionals and companies, to grow teams and deliver on business needs. If recruitment is not performing successfully, this can lead to a toxic or a non-inclusive culture. The job market has been very competitive and its vital to give the best employee experience right from the start.

At 200 Degrees, we believe in experiences to remember and one thing that really helps is touch points along the recruitment process, such as an attractive job advert which focuses on inclusivity and the benefits of them working in the role and company. This helps to draw people into the company right the way through to the interview, which should be consistent; companies should be welcoming and informative, to bring in the right candidate.

MENTAL HEALTH AND WELLBEING

Another topic that has escalated in recent years is mental health and wellbeing. It’s pivotal support that is needed for employees and things have changed from the traditional speaking directly to HR, or not offering any support at all because people don’t feel comfortable talking about mental health. Now, it’s a standard requirement and more of an essential need rather than desirable.

This is dependent on the person, company and issues but the best way to tackle issues within the workplace is to create a health and wellbeing strategy and deliver on actions following that.

Find proactive ways to support mental health rather than let it build up and get to the point where employees need help urgently, such as building a team of mental health first aiders or network. This can help to make employees feel more comfortable speaking to their peers and those on their level, as opposed to HR.

This way of working can help give managers the tools to have those conversations, as it’s often that level that manages and communicates with a number of employees on a daily basis so can feel the pressures more.

At 200 Degrees, we offer subscriptions to Calm. This is an application accessible on your phone that can help provide support with mental wellbeing and important areas such as sleep, and we often have sessions in the office where we all perform mindful meditation which can be a lot of fun as well as stress relieving.

We have also provided resources and budget planning to team members to help them manage any debt, and we have rolled out an employee support fund where employees have been able to apply for additional support from 200 Degrees during these difficult financial times.

New café

blooms at iconic Regent’s Park

Nestled within Regent’s Park, one of London’s eight Royal Parks, the newly revamped Waterside Café boasts a fantastic lakeside location with stunning scenic surroundings.

INDOOR AND OUTDOOR EATING

The cafe’s vibrant energy is heightened by the open kitchen concept which serves a range of freshly prepared food and drink throughout the week, from breakfast and brunch through to late lunch.

Under the operation of Life Cafés & Resorts - a British company with a local economic focus, bringing unique café concepts to community-enriching locations - The Waterside Café has recently undergone a renovation with sustainable touch points at the heart of the design.

For example, the cafe’s bespoke wallpaper is made from organic, sustainable sourced cotton, with the

unique design hand-painted on, and based on clippings from the Queen Mary Rose Garden in the park.

Throughout the year, guests can enjoy beautiful lakeside views from the indoor seating or dine alfresco on the cafe’s outdoor terrace overlooking the historic lake. The café is one of the first of the Royal Park cafés to have bespoke picnic benches, which are

accessible for wheelchairs, allowing the cafe’s beautiful setting to be enjoyed by all.

CAREFULLY CURATED MENU

The Waterside Café has two extensive menus, carefully curated by Life Cafés and Resorts’ dedicated Food Development Team, led by Chris Holland - an award-winning chef and

Menu

The breakfast and brunch menu features classics including the Cumberland Sausage Soft Morning Roll, Smashed Avo with Chili Flakes and Lime, through to tasty Breakfast Bagels and Buttermilk Waffles for those with a sweet tooth.

Served every day from 12pm, the lunch menu features Life Cafés signature Brioche Burgers, including the Slow Cooked Lamb Burger, Indian Spiced Chickpea Burger and the Park Life Burger, a 4oz Beef Burger with House Relish, Grilled Mature Cheddar and Crisp Salad in a Brioche Bun - a much-loved option in many of Park Life Café locations around the UK. The café also serves a range of tasty Pittas and Al Taglio Flatbread Pizzas.

There is also a range of vegan

options available, including the Mushroom, Spinach and Hummus filled Pitta, Plant-based Spiced Soya or the Tomato and Basil Baked Flatbread. If smashed avocado is your thing, this is served on local E5 Bakehouse Sourdough, freshly baked daily and delivered to the cafe by bike. Many of the other menu items can be customised so they are suitable for a plant-based diet too.

For those who like to visit for coffee and cake, a number of speciality cakes are served alongside a unique ‘Life Café Blend’ coffee, which balances Arabica and robusta beans.

The robusta provides a silky intense crema to an Americano and espresso in a latte or cappuccino and behind every barista crafted drink, there is a carefully considered supply journey, point out the café – shade-grown

beans that are bird-friendly, fairtrade certified and ethically sourced.

SUSTAINABLE SCHEMES

The Waterside Café is also proud to operate a number of sustainable schemes including the Grounds for Growth scheme which provides used coffee grounds in compostable packaging for customers to take home and use in their gardens or house plants, as fertiliser or compost. The café also offers customers seeded and plantable loyalty cards, part of their ‘Plant your loyalty with us’ scheme.

Outside of the cafe’s design, Life Cafés have made conscious swaps to more sustainable alternatives, such as Life Café water cartons – an alternative to plastic water bottles with a much lower carbon footprint and the ability to reuse or recycle.

The cafe’s grab and go fridges are completely free of non-compostable and recyclable plastics and all takeaway packaging, including cups, lids and food boxes are 100% compostable. In addition, the cafe’s countertop is made from recycled materials and the counter-front and tables are made from reclaimed wood.

The Waterside Café is open seven days a week, with opening times varying depending on the season.

ex-contestant of the BBC show, Great British

The Ice Cream and Artisan Food Show 2023

The Ice Cream and Artisan Food Show is the only dedicated trade show for the ice cream sector in the UK and is a ‘must visit’ for anyone who makes or sells ice cream.

IDEAS AND FLAVOURS

The Demo Kitchen hosted by chef Steph Moon will be back by popular demand and will be showcasing recipes and ideas that could be a big hit with café customers.

There will also be all the major flavour houses, suppliers, wholesalers and equipment companies exhibiting who will entice you with the latest flavours and trends in ice cream.

Cafés that make and/or sell ice cream will also be able to sign up for the new SALSA Plus Ice Cream Standard at the event to be held in Harrogate in February.

FIND OUT ABOUT SALSA CERTIFICATION

SALSA is a robust and effective food safety certification scheme which is appropriate for smaller food producers and suppliers such as cafés.

It is a non-profit making organisation that exists to encourage and support small and micro businesses

in implementing practices and controls, ensuring food is consistently safe. The scheme’s wide acceptance by retailers and food service providers has assisted in SALSA becoming a food safety scheme for small businesses with big ambition.

Approved suppliers can demonstrate that they operate to standards that are recognised and accepted across the industry and exceed the minimum standards expected by enforcement authorities.

SALSA approval is only granted to suppliers who are able to demonstrate to an auditor that they are able to produce and supply safe and legal food and are committed to continually meeting the requirements of the SALSA standard.

SALSA will be exhibiting at the Ice Cream and Artisan Food Show 2023, 7 to 9 February at the Yorkshire Event Centre in Harrogate (you’ll find them on the ICA Stand Number 2). It will also be running a series of seminars as part of the show’s free seminar programme.

WHO CAN APPLY?

There are a few eligibility requirements including…

1. Are you a small/micro (SME) business with a turnover of less than £10 million and have less than 50 members of staff?

2. Do you operate from commercial (not domestic) premises?

3. Do you have a Hazard Analysis and Critical Control Point (HACCP) plan in place?

4. Have read or received the SALSA standard?

WHAT ARE THE BUSINESS BENEFITS OF SALSA CERTIFICATION?

Suppliers become members of the scheme by purchasing an annual membership package. This package covers both annual membership and their site audit by a SALSA-approved auditor.

As members, suppliers receive a range of valuable benefits including…

● Access to an extensive library of tools and resources, designed specifically to assist a business in its audit preparation and meeting the SALSA Standards for food safety.

● Access to mentoring support from our cohort of professionally qualified and trained mentors.

● Special membership rate for SALSA training courses.

● A company profile which is immediately visible to regional and national buyers through the directory.

● Receive a food safety certification recognised by leading food buyers and retailers nationwide.

FURTHER INFORMATION

To apply for the SALSA Plus Ice Cream Certification a business must also be a member of the Ice Cream Alliance (the UK’s only ice cream sector trade association). Full information about joining the ICA and SALSA membership can be found at www.ice-cream.org

Celebrity chef Gennaro Contaldo will be meeting visitors and exhibitors again this year. An Italian legend and one of the UK’s best-loved chefs.

Herald launches printing service for disposables

brand owners, wholesalers, packaging suppliers and retailers in taking products from concept to delivery and is taking a consultative approach to her new role, commenting: “I’m not just an order taker. I will always discuss with the customer what the intended purpose of the product is and what food or drink it’s expected to hold and will advise accordingly.

Quality disposables manufacturer and supplier, Herald, has launched a special printing service led by printing expert and catering disposables consultant, Leyla Koroglu, who will oversee and deliver its new printing service, and meaning customers can now order a wide range of customised products to support their marketing efforts.

By offering a quick turnaround on printed food boxes and paper bags, alongside bespoke paper cups, Herald has already ensured a healthy flow of orders and is now promoting this dedicated service to new and existing customers as a sure-fire way to generate new business.

New bespoke packaging manager, Leyla Koroglu is experienced in assisting

“Sometimes customers place orders not realising that the product won’t be suited to the content and that there will be alternative choices to deliver better print outcomes. In these instances, I’m on hand to help.”

Herald’s national sales manager, David Martin, added: “We didn’t want our printing service to be an add on, which is why having Leyla at the helm is so important. She has the knowledge and experience to offer expert guidance and is adept at putting customers at ease and quickly identifying what it is that they need.”

Call 0208 507 7900 or visit www.heraldplastic.com to order a copy of the catalogue.

Herald expands microwaveable range

Quality disposables manufacturer and supplier, Herald, is expanding its microwaveable product range to include a selection of clear, rectangle containers and lids with a choice of microwaveable, clear, rectangle containers and lids.

The reusable plastic containers will sit alongside the microwaveable bio meal boxes which were recently included as part of the company’s eco-friendly range.

The new plastic containers come in four sizes, with lids to fit, and are manufactured to be reusable, placing them as a durable choice of products not without their own eco-conscious benefits. Like the bio meal boxes, the containers can be used for hot or cold foods, though they are most likely to be used as a popular hot food choice.

The company recently launched a selection of soup cups, smoothie cups and chicken boxes and an exclusive salad container range. It also supplies janitorial

goods and operates a quick turnaround, benefitting from good supplier relations and an abundance of warehouse space.

“We spend time carefully sourcing suppliers to ensure quality as well as low costs and we shore up our efforts by making sure that we hold enough stock to allow customers to order regularly, without a long wait time, to meet ongoing demand,” says head of sales for Herald, David Martin.

Call 0208 507 7900 or visit www.heraldplastic.com to order a copy of the new catalogue.

Santa Maria’s new grill mark tortillas: Serve up premium dishes with less prep

As foodservice operators seek ways to overcome staffing shortages and create popular dishes with smaller inventories, Santa Maria has launched its new Grill Mark Tortillas to help kitchens serve up premium, authentic tasting in less time.

Rapid and easy to prepare – even in a small kitchen environment – Santa Maria Grill Mark Tortillas require minimal skills and staff hours in the kitchen. Testing shows operators can save almost a minute (51 seconds) per serving. For a QSR, pub or bar serving 50 chargrilled wraps or burritos a day, this can add up to around 255 saved hours per year.

Versatile enough to create trending dishes across any daypart, Grill Mark Tortillas combine authenticity with taste, enabling operators to boost margins, through premiumising dishes to meet consumer needs. They can be used to create a variety of popular dishes – from breakfast burritos and hot or cold wraps, to kebabs, quesadillas, mezze and tortilla chips.

Available in 12”, the wraps are soft and easy to fold, incorporating a delicious flame grilled flavour and appearance. With a long shelf-life, they stay fresher for longer, and can be easily frozen, without affecting flavour and ease of use.

Vegan and free from unsustainable palm oils, Santa Maria’s Grill Mark Tortillas are made in a carbon neutral factory in the UK&I, supporting operators to meet consumer demand to enhance their sustainability credentials.

Available to buy from wholesalers across the UK and Ireland, Santa Maria’s Grill Mark Wraps are stocked by JJ’s Foodservice, Holdsworth Foods and a number of other wholesalers (visit santamariaworld.com).

International Suppliers Index

Sandwich Manufacturers

TAMARIND FOODS SPRL

Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

SIGMA BAKERIES

PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

SUBWAY

Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD

Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

Product Listing

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Subway

Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

Café Product Index

ADVISORY, BUSINESS & CONSULTANCY SERVICES

Bespoke Software

Clover Mezze Planglow Ltd. Business Systems Clover Mezze Nutritics Computers & Software Planglow Ltd.

Consultants The Wordbox

EPOS Clover E Commerce Mezze Factory Food Attraction FSC Grote Company Millitec Food Systems Ltd. Zafron Foods Ltd. Retail Food Attraction Ltd. FSC Food Safety ALS Food & Pharmaceutical Nutritics Planglow Ltd.

Nutritian & Allergens Planglow Ltd.

BAKERY PRODUCTS

Doughnuts Moy Park Ltd.

Morning Goods

New York Bakery Co.

Patisserie Products

Tiptree Patisserie Tortilla & Wraps

Mission Foods

BREAD & ROLLS

Fresh Jacksons Bakery Speciality

Jacksons Bakery Mission Foods New York Bakery Co.

BUTTER & SPREADS

Spreads (olive) Leathams

CHEESE & DAIRY PRODUCTS

Cheese

Futura Foods UK Ltd. Leathams Norseland Ltd. Yoghurt Futura Foods UK Ltd

CHUTNEYS & RELISHES

Chutneys Leathams

Mizkan Euro Ltd.

The Ingredients Factory Zafron Foods Ltd.

Relishes Blenders Leathams Mizkan Euro Ltd.

The Ingredients Factory Zafron Foods Ltd. Pickles Leathams

The Ingredients Factory Salsa Blenders Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Dips

Blenders

Fresh-Pak Chilled Foods

The Ingredients Factory Zafron Foods Ltd.

Dressings Blenders Mayonnaise Blenders

Fresh-Pak Chilled Foods Zafron Foods Ltd.

Mustards Blenders

Zafron Foods Ltd.

Sauces & Ketchups Blenders

The Ingredients Factory Zafron Foods Ltd.

Spreads Blenders

DRINKS Juices Leathams

EGGS & EGG PRODUCTS

Eggs (hard boiled)

Fresh-Pak Chilled Foods Egg Products

Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams Stonegate Farmers Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Buttering Machinery Deighton Manufacturing Grote Company

Millitec Food Systems Ltd. Coffee Machinery Fracino Franke Coffee Safe Pumphreys Coffee Conveyors

Deighton Manufacturing Grote Company

Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company

Millitec Food Systems Ltd. Depositing Machinery Grote Company

Millitec Food Systems Ltd. Kitchen Equipment Water and Filtration

Labelling Systems & Barcoding Nutritics

Planglow Ltd. Reflex Labels

Mobile Catering Vehicles Jiffy Trucks Ltd.

Sandwich Making Machinery Deighton Manufacturing Grote Company

Millitec Food Systems Ltd.

FISH PRODUCTS

Crayfish

Royal Greenland Ltd. Prawns

CP Foods UK Ltd.

H Smith Food Group PLC

Royal Greenland Ltd. Zafron Foods Ltd. Salmon Leathams Seafood/Shellfish

H Smith Food Group PLC

Royal Greenland Ltd. Tuna

H Smith Food Group plc Moy Park Ltd. Zafron Foods Ltd

FOOD WHOLESALERS

Country Choice Foods

FRUIT General

The Ingredients Factory Guacamole Leathams

INSURANCE

Insurance Protector Group LABELS

Nutritics Planglow Ltd. Reflex Labels

MEAT PRODUCTS

Bacon

Bawnbua Foods NI

Dawn Farms UK

H Smith Food Group plc

Gierlinger Holding GmbH Leathams Moy Park Ltd.

Beef Leathams Moy Park Ltd. Canned Meat Moy Park Ltd. Chicken

Cargrill Protein Europe

CP Foods UK Ltd.

Dawn Farms UK

H Smith Food Group plc Leathams Moy Park Ltd.

Seara Meats BV

Continental Leathams Duck Dartmouth Foods

H Smith Food Group PLC

Ham Gierlinger Holding GmbH Leathams

Lamb H Smith Foodgroup PLC Meatballs Snowbird foods Pork Dawn Farms UK Gierlinger Holding GmbH

H Smith Food Group plc Leathams Moy Park Ltd. Sausages Gierlinger Holding GmbH Leathams Moy Park Ltd. Snowbird foods Turkey H Smith Food Group plc Leathams Moy Park Ltd.

ORGANIC PRODUCTS

Fridays Leathams

PACKAGING

Cardboard Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots)

Planglow Ltd.

Pro-Ampac RAP Disposable Colpac Ltd.

Coveris Flexibles UK Ltd. (St Neots) Nutritcs Planglow Ltd. Pro-Ampac RAP Reflex Labels

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down, BT34 2QU Tel: 0283 0262333 E-mail :philip@aroundnoon.com www.aroundnoon.com

BRC Rating – AA

GREENCORE FOOD TO GO LTD –

MANTON WOOD Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS

Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com BRC Rating – AA

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

BRC Rating – AA

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 commercialftg@samworthbrothers.co.uk

BRC RATING – AA

GREENCORE FOOD TO GO LTD –BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Sales sales@greencore.com www.greencore.com BRC RATING – AA

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA

Tel: 01664 484400 Fax: 01664 484401 commercialftg@samworthbrothers.co.uk BRC RATING – A

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Riverside Park Industrial Estate, Middlesbrough TS2 1RY

Contact: James Stoddart Tel: 01642 707090 Fax: 01642 243858 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk BRC Rating – AA

SANDWICH KING

Enfield Street, Leeds LS7 1RF Tel: 0113 2426031 Stacey@sandwichkinguk.com www.sandwichkinguk.com STS Audited

DELI-LITES IRELAND LTD.

Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Ronan Gourley Tel: 028 417 54807 ronan.gourley@delilites.com www.delilites.com

BRC RATING – AA

GREENCORE FOOD TO GO LTDPARK ROYAL

Willen Field Road, Park Royal, London NW10 7AQ

Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com

BRC Rating – AA

GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ

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

GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London

UB7 9BL

Contact: Alex McLaren Tel: 0208 629 8600 alex.mclaren@greencore.com www.greencore.com BRC Rating – AA

RAYNOR FOODS

Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net STS Audited

REAL WRAP COMPANY LTD.

Unit 2 Haslemere Industrial Estate, Avonmouth, Bristol BS11 9TP

Contact: Emma Caddy Tel: 0117 3295020 emma@realwrap.co.uk www.realwrap.co.uk STS Audited

SAMWORTH

SIMPLY LUNCH LTD.

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

STREET EATS FOOD LTD.

Prince William Avenue, Sandycroft, Deeside, CH5 2QZ Tel: 01244 533888 Option 1 orders@streeteatsfood.co.uk enquiries@streeteatsfood.co.uk www.streeteatsfood.co.uk BRC Rating – AA

BROTHERS

MANTON WOOD

Manton Wood Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800 Fax: 01536 409 050 commercialftg@samworthbrothers.co.uk BRC Rating – AA+

THE SOHO SANDWICH COMPANY

Unit 7 Advent Business Park, Advent Way, London N18 3AL

Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk STS Audited

TIFFIN SANDWICHES LTD.

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF Contact: Paul Thornton Tel: 01274 494939 paul.thornton@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

Café Suppliers Index

DARTMOUTH FOODS

1-9 Hearder Court, Beechwood Way, Langage Business Park, Plymouth PL7 5HH

AGRIAL FRESH PRODUCE LTD.

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB

Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

ALS LABORATORIES (UK) LTD

Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ

Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

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

CLOVER

Janus House, Endeavour Drive, Basildon, Essex SS14 3WF

Contact: David Martin Tel: 07984833233 david.martin@fiserv.com

Contact: Greg Choulerton Tel: 01803 833123 greg.choulerton@dartmouthfoods.co.uk www.dartmouthfoods.co.uk

FOOD ATTRACTION LTD.

Langham Court, 21 Langham Road, Leicester LE4 9WF

ARISTO FOODS

Unit 12 South Cambridge Business Park, Babraham Road, Sawston, Cambridge CB22 3JH

Contact: Jason Baldwin Mobile: 0772 007 8193 jason@aristofoods.co.uk www.aristofoods.co.uk

BAWNBUA FOODS NI

67 Crowhill Road, Bleary County Armagh BT66 7AT

Contact: Joanne Grant Tel: 028 38 344224 joanne.grant@bawnbua.com www.bawnbua.com

BLENDERS

Whitestown Road, Tallaght, Dublin 24 DV24 VY75, Ireland

Contact: Barnaby Barber Phone: 00 353 14536960/ 07741 639006 barnaby.barber@blenders.ie www.blenders.ie

COFFEE SAFE

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

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US

Contact: Jon Watkin Tel: 01604 583421 info@dawnfarms.co.uk https://www.dawnfarms.ie/ https://www.dawnfarms.ie/tmi-foods/

DEIGHTON MANUFACTURING (UK) LTD

Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com FRACINO Birch Road East, Birmingham B6 7DB

Contact: Peter Atmore Tel: 0121 328 5757 sales@fracino.com www.fracino.com

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Harry Prutton

Tel: 07747 621586

hp@gierlinger-holding.com www.gierlinger-holding.com

GROTE COMPANY

Wrexham Technology Park, Wrexham LL13 7YP

FRANKE COFFEE SYSTEMS

UK LTD.

6a Handley Page Way, Old Parkbury Lane, Colney Street, St Albans, Hertfordshire AL2 2DQ Tel: 01923.635700 sales@Frankecoffeesystems.co.uk www.Franke.com

COLPAC LTD

Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW

Contact: Sales Department Tel: +44 (0) 1525 712261 Fax: +44 (0) 1525 718205 info@colpac.co.uk www.colpacpackaging.com

DELIVERECT

G8 Northumberland Avenue, London WC2N 5BY

Contact: Samirah Baurtally samirah.baurtally@deliverect.com www.deliverect.com

FRESH PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

Contact: Mike Roberts Tel: 01226 344850 Fax: 01226 344880 mike.roberts@fresh-pak.co.uk www.fresh-pak.co.uk

Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@grotecompany.com www.grotecompany.com

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell Tel: 01689 301203 neil.lindsell@brake.co.uk www.countrychoice.co.uk

COVERIS

Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET

Contact: Sales Department Tel: 01480 476161 UKfoodservice@coveris.com www.coveris.com

DEW VALLEY FOODS

Holycross Road, Thurles, County Tipperary, Ireland

Contact: Christina Murphy Tel: 00353 504 46110 Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson Tel: 01934 745600 james@thefscgroup.com www.thefscgroup.com

FLEXESERVE

The Alan Nuttall Partnership Ltd Orchard House, Dodwells Road Hinckley, Leicestershire LE10 3BZ

Warwick Wakefield 01455 638300 info@flexeserve.com www.flexeserve.com

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

H SMITH FOOD GROUP PLC

24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JACKSONS

40 Derringham Street, Hull HU3 1EW

Contact: Commercial Team Phone: 01482 301146/ 07747 612527 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk

JIFFY TRUCKS LTD

26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000

Contact: John Briggs john@jiffytrucks.co.uk www.jiffytrucks.co.uk

Café Suppliers Index

RAP LTD.

LEATHAMS LTD

227-255 Ilderton Road, London

SE15 1NS

Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk

MEZZE

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker Tel: 0117 379 0309 hugo.walker@mezze.io www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger Tel: 01332 320400

Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

MOY PARK LTD.

39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE

Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA

Contact: Martin Beaver Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

PURPLE PINEAPPLE FILLINGS

(KFF)

Kent House, Priory Park, Mills Road, Aylesford, Kent ME20 7PP

NEW YORK BAKERY CO.

Swinton Meadows Industrial Estate, Swinton, Mexborough S64 8AB

Contact: Angela Young Tel: 0208 283 0500 angela.young@grupobimbo.com www.newyorkbakery.co.uk

NUTRITICS

22c Town Centre Mall Main Street, Swords, Co Dublin Ireland Tel: 020 3769 5265

Email: info@nutritics.com www.nutritics.com

MISSION FOODS EUROPE LTD

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown Tel: 07725 496799 Jbrown@missionfoods.com www.missionfoodservice.co.uk

MIZKAN EURO LTD.

2nd Floor Building 10, Chiswick Park, 566 Chiswick High Road, London W4 5XS

Contact: Sarah Petts Tel: 0203 6752220 sarah.petts@mizkan.co.uk www.mizkan.co.uk

PASTA FOODS

Forest Way,Norwich NR5 0JH

Contact: Michele Conway Tel: 01493 416200 michele.conway@pastafoods.com www.pastafoods.com

Contact: Mark Prior Tel: 01622 612345 sales.orders@kff.co.uk www.kff.co.uk

SCOTSMAN ICE SYSTEMS (HUBBARD SYSTEMS)

106 Claydon Business Park, Gt. Blakenham, Ipswich, Suffolk IP6 0NL

Contact: Sales Tel: 01473 350045 sales@hubbardsystems.co.uk www.scotsman-ice.co.uk

THE WORDBOX

PR and Marketing for Food, Drink and Hospitality PM House, Riverway Industrial Estate, Guildford GU3 1LZ

Contact: Jane Newick Tel. 0330 043 1951 / 07907 566773 jane@thewordbox.com www.thewordbox.com

SEARA MEATS BV

2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN

REFLEX PACK PLUS

Moat Way, Barwell Leicestershire LE9 8EY

Contact: Jamie Gordon enquiries@reflexlabels.co.uk Tel: 01455 852400 www.reflexlabels.co.uk

Contact: Valeri Zhekov Tel: 0044 2035358857 valeri.zhekov@seara.com.br www.seara.com.br

SNOWBIRD FOODS

Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD

Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@ snowbirdfoods.co.uk www.snowbirdfoods.co.uk

TIPTREE PATISSERIE

The Olympic Building, Crittall Road, Witham, Essex CM8 3DR

Contact: Chloe Alderton Tel. 01376 509101

Tiptreepatisserie@tiptree.com www.tiptreecakes.com

PLANGLOW LTD

The Quorum, Bond Street, Bristol BS1 3AE

Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

REVOLVER WORLD

152 Goldthorn Hill, Wolverhampton WV2 3JA

Contact: Hannah Birch Tel: 01902 345345 coffee@revolver.coop www.revolverworld.com

ROYAL GREENLAND LTD

Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY

Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

STONEGATE FARMERS

The Old Sidings, Corsham Road, Lacock Chippenham, Wiltshire SN15 2LZ

Contact: Adrian Blyth Tel: 01249 730700 adrian.blyth@stonegate.co.uk www.stonegate.co.uk

THE INGREDIENTS FACTORY

Unit 2-3, Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676

Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com

ZAFRON FOODS LTD.

Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY

Contact: Graham Cox Tel: 0844 847 5116 Fax: 0844 847 5117 gcox@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION

LOCAL AUTHORITY

CATERING ASSOCIATIONS

LACA Administration

11-13 The Quad, Sovereign Way, Chester CH1 4QP

Tel: 0333 005 0226 admin@laca.co.uk