Café Life Magazine - Issue 119 - December 2023

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Tasting the lifestyle of the café sector

No.119 I December 2023

The new talent to develop your menu

Merrychef

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See more inside >

A magazine for all seasons It’s an exciting year ahead for Café Life – as we move to a seasonal format in 2024.

Bigger and better than ever, check out our spring issue in February. The industry bible for the café and coffee shop sector.

To advertise, contact Ethan Leaning: 01291 636333 ethan@jandmgroup.co.uk

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CONTENTS

Welcome

NEWS 4-11 News 12-13 Marketplace

Our final Café Life of 2023 delivers a mouth-watering festive bonanza, with a focus on key flavours and trends for what is a vital time of year for hospitality.

PROFILE 14 The future is here – Cimbali Group FEATURES 18 Festive special 28 Thinking outside the loaf – Bread 32 Secrets of success – Veganuary

Veganuary is thriving and a great opportunity for operators. Breads also go under the microscope, alongside a preview of the Ice Cream and Artisan Food Show and so much more.

REGULARS 26 Specials Board – California Coffee & Wine 47 Supplier listings

Finally, I would like to thank all of our magazine advertisers and contributors, as we embark on a hugely exciting 2024… and a seasonal publication schedule. Four issues a year – bigger and better than ever.

ARTICLES 36 Are you switched on? – Wi-Fi 40 The affogato effect – Dessert parlours 41 Driving force of Café Neuro 42 What’s next for coffee shops?

Merry Xmas and Cheers!

Alex Bell - Editor

PREVIEWS 38 Ice cream of the crop – Ice Cream and Artisan Food Show

Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk

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News

We focus on an outstanding charitable collaboration, a training programme that’s easily accessible, new products and a centennial celebration.

Sense of optimism going into winter

Industry trends research from leading syrup brand, MONIN, has uncovered that 54% of managed business leaders in the hospitality industry feel optimistic about the success of their own business over the next 12 months, up 7% from the start of this year.

This is largely based on a positive 2022 for the OOH sector, with exciting trends coming to the fore and influencing spending. In fact, 61% of consumers are happy to spend the same amount on OOH special occasions as they did last year.

These insights come from MONIN’s annual Winter Drinks Trends Report, helping venues prepare for the colder months ahead.

The UK-branded coffee shop market is now the largest and most advanced in Europe. It has seen an 11.9% increase in value in the past 12 months, now at £4.9 billion. Winter 2022 experienced important industry shifts: ● Hot chocolate overtook the flat white to become the third-favourite coffee shop beverage, and one-in-

three consumers now choose nondairy milk options for their hot drink.

This is the highest ever. ● Iced coffee maintained popularity following summer. With 71% of consumers purchasing one in the past 12 months, the trend is being driven by 18- to 34-year-olds, with 7.3% drinking an iced drink OOH every day of the year. Coffee shops should look for iced summer favourites on the menu throughout winter, alongside iced variations of popular flavours and LTOs. ● Mochas have long been considered a winter staple and the lines between coffee and hot chocolate continue to blur, with offerings from last winter at branded and independent coffee shops driving this forward. This is set to increase, with many outlets offering different serve options, such as praline, cookie and cold brew mochas. ● Pumpkin spice is synonymous with Halloween, but the flavour even appeared as early as August. In fact, searches rose by 174% in August 2022, and again by 84% in October 2022. It’s set to remain popular, alongside the favourite autumn flavour, gingerbread.

Lee Hyde, senior beverage expert at MONIN, said: “It has been wonderful to see the OOH coffee market pick up following the devastation of the pandemic. Flavoured hot chocolates – particularly with a confectionary twist – proved popular with key events such as Halloween, giving ample opportunity to diversify from the norm. It will be interesting to see how they play out as we move towards winter 2023, and there is opportunity for outlets to flex creative muscles to keep consumers excited about the industry.”

This winter will undoubtedly be challenging for hospitality; issues around recruitment, the supply chain and operational costs have not been resolved. But consumer love for the industry is still evident.

Three key trends for winter 2023 across the coffee sector are: 1. With iced drinks infiltrating all seasons and blended coffees the most increased beverage to order, predictions are that the overlap between coffee and cocktails will go a lot further than just the classic Espresso Martini – think boozy frappés and fruity coffees. In fact, coffee is the sixth-favourite taste profile for cocktails.

2. Bubble tea is booming, with more outlets offering one of its many types. It’s no longer exclusive to bubble tea outlets, as coffee shops and bars, from the high street to the high end, are incorporating bubble tea and boba into their menus and cocktail offerings. This was seen at the start of 2023 and is expected to accelerate this winter.

3. Consumers are looking for affordable treats. These include syrup flavours in beverages, such as lattes, mochas and hot chocolates.

Hyde added: “Now is the time for outlets to look at winter menus. We know constant innovation is hard work, but using these trends as the foundation can make the process fun, while grounding new ideas in insights that we know resonate with consumers. MONIN’s winter report features recipes for bartenders and baristas to follow and make the most of these evolving trends.”

Find out more at monin1912.com.

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Café Life_Nov23_119_p04-11_News_G AB.indd 4

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NEWS

Multi-million magic for Costa & Too Good To Go Costa Coffee, the Nation’s Favourite Coffee Shop*, and the world’s largest surplus food app, Too Good To Go, have successfully prevented more than two million bags of food from going to waste in the UK, making a remarkable impact on reducing food waste.

In 2018, Costa Coffee became the first large-scale UK coffee chain to partner with Too Good To Go, a collaboration forged as part of Costa Coffee’s commitment to achieve the aspiration that ‘no edible food should go to waste’.

Food waste is a fundamental part of Costa’s ‘Coffee with Commitment’ strategy, striving to reduce the resources it uses. In 2019, Costa Coffee signed the Step Up to the Plate Pledge and FoodWaste Reduction Roadmap.

And, in 2022, joined WRAP’s 2030 Courtauld Commitment, with a key focus on food waste reduction.

The partnership with Too Good To Go has collectively helped to avoid

the equivalent CO2e emissions that it takes to power a remarkable 984 flights around the world.

Sophie Trueman, country director at Too Good To Go UK, said: “It’s fantastic to see our partnership with Costa Coffee continue to pave the way for a more sustainable future. At Too Good To Go, our mission is to make sure good food is enjoyed, not wasted. Our app users get great meals at a great price, businesses reach new customers and recover sunk costs, and we’re reducing the harmful impact of food waste on our planet – a win-win-win!”

Jo Jennings, community coordinator at Costa Coffee, said: “We are incredibly proud of what we have achieved with Too Good To Go over the past five years. This milestone is a testament to our joint commitment to reducing food waste and the impact on the environment, as together we prove that small actions lead to big changes.”

Too Good To Go is a social impact

company working to prevent food waste by allowing customers to purchase surplus food from restaurants, convenience retailers and producers in an affordable way. Users download the free Too Good To Go app and search for nearby businesses that offer unsold food, where they can then purchase a Surprise Bag filled with great food at a fraction of its original retail value, collecting at an allotted time. *Allegra Strategies, 2022.

Caffè Nero start financial year strong Premium coffee house brand Caffè Nero has announced robust trading for the first three months of its financial year (1 Jun to 31 Aug 2023), including strong sales growth at Group level of 19% year on year and in the UK of 13.5% year on year.

During the same period, the Group opened 18 new stores across its 10 different territories, with nine in the UK. The Nero Group also continued its major store refurbishment programme, with over 20 in Q1 in the UK. A further 100 are scheduled for refurbishment in the financial year.

Caffè Nero UK has also had notable success with its mobile app. Over 32% of all UK store transactions are via the app and over two million currently use it in the UK. The Nero App is accepted across the world in Caffè Nero stores (most competitors’ apps cannot be used across territories). It’s usable in the UK, US, Ireland, Turkey, Poland and Sweden.

It also continued expansion of its delivery sales in the UK, with it now accounting for almost 3% of overall sales.

Caffè Nero founder and Group CEO, Gerry Ford, commented: “Results in our first quarter enabled our financial year to get off to a strong start. Despite problematic weather last summer, our iced drinks campaign was very successful, with our ‘coffee over ice’ range performing strongly at 17.4% like-for-like sales.

“New drinks in our Frappe Crème range meant the category achieved 5.4% like-for-like sales. We also saw strong growth in our sliced cake range, which was 20% year on year. Despite continuing inflation, I’m optimistic we can have a good second quarter. I know our new store openings pipeline is very strong.”

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Cafe

NEWS

Training focus for Iron & Fire Speciality coffee roaster, Iron & Fire, has launched a professionally filmed, video-based training programme for trade customers, to help them get the best from staff and ensure that they fully understand all aspects of being a barista and serving great coffee.

Iron & Fire has offered in-person training to its wholesale customers for many years, but as this aspect of the business has continued to grow, the need for on-demand training support became apparent.

Joanna De Rycke, director at Iron & Fire, explained: “Our passion is firmly

in the provision of the very best coffee, but we appreciate it is based on so much more than simply the quality of the beans. If equipment isn’t properly maintained and cleaned, it’ll have a detrimental effect on the overall experience. Likewise, a barista that hasn’t received the appropriate training to understand the nuances of different coffee types, risks damaging a coffee shop’s reputation.

“We’ve long offered face-to-face training to trade customers at the outset of a contract, but as they take on staff, it’s useful to have on-demand content as a refresher. We reviewed the areas that we’re most often asked about and weaved this content into a structured training programme, with new videos all the time.

It’s 24 videos split into six modules, while listening to customers in terms of future videos they would find useful.”

Iron & Fire launched its dedicated wholesale website last year. The videos cover coffee machine cleaning; espresso preparation; the extraction process; milk texturing; advanced latte art; and drinks preparation.

Holly, manager at The Stackhouse Kitchen in Dudley, is an Iron & Fire customer: “Making sure every team member is preparing coffee to the same standard is essential. But finding the time to train the whole team at the same time can be tricky. These videos have been invaluable as they’re bitesized and each focused on a specific topic that can be easily viewed.

“The inclusion of advice on machine maintenance is a big plus point, as a useful reminder of how important an appropriate cleaning schedule is in the overall preparation of your coffee.”

De Rycke concluded: “We’ve tested our training videos with some of our existing trade customers, who provided very positive feedback, so we hope that they’ll be well received by others across the industry.”

F

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Merrychef expands award-winning ConneX range Following in the footsteps of the award-winning conneX® 12 and 16, Merrychef has launched the conneX®12e. This affordable highspeed oven is branded as the perfect first step for an operator starting up a hot food menu or seeking more variety.

Colin Lacey, VP and MD of Merrychef, sees the conneX® 12e opening up high-speed cooking to more operators: “Adding hot food to your business is an ideal way to boost sales and profits, but it can be challenging. How do you create a menu that can be prepared and cooked quickly, with equipment that doesn’t take up a lot of space and produces consistently good food?

“Many operators are using a sandwich press, small oven, grill, microwave and multitude of other

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equipment. But in a small kitchen, space is limited and it requires monitoring or you’ll end up with food that’s overcooked! That’s where our new conneX® 12e comes in. A plug-and-play countertop unit that is compact and can turn out a chicken burrito in around 60 seconds.”

The conneX® 12e features the Merrychef next-generation controller.

The 7” HD touchscreen is intuitive, so staff can be easily trained, plus the pre-programmed cookbook is as simple as touching a button. With quiet operation ideal for front-of-house locations, quick and easy installation, cool-to touch sides and a low-amp plug, the conneX 12®e heats up in less than 10 minutes and is easy to clean.

Alistair Farquhar CFSP MIH, national sales manager UK & Ireland, Welbilt,

said: “It has everything a smaller operator needs to start up a hot food offer. Leading-edge technology at a great entry-level price.”

Visit info.merrychef.com/connex.

W A t W

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NEWS

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NEWS

Cornwall’s Trewithen hits retail market Trewithen Dairy’s award-winning Cornish Barista Milk is now available direct to consumers, following its success within the speciality coffee industry and growing cult status in the UK’s independent city coffee shops. The new offering is now available in Ocado (RRP £2).

Created with skilled baristas and industry specialists, the barista milk has been carefully crafted to produce the perfect froth for coffee at home. Naturally higher in protein and a great source of nutrients, Trewithen Dairy’s Cornish Barista Milk is the first non-UHT barista milk for the retail market.

Produced from family farms in the heart of Cornwall, it contains 3.5% protein which is balanced with a 4% butterfat content to create a smooth, full-bodied flavour, long-lasting microfoam and consistent performance for latte art. It recently received a Great Taste Award, with judges singling out its ‘rich, creamy milk with a suggestion of sweetness’.

With sustainability at its core, Trewithen Dairy works with farmers who are close to home, ensuring all their milk comes from a blend of Brown Swiss, Friesian, Holsteins and Jersey cows, who graze on lush Cornish grass on farms with standards that are higher than industry requirements.

Francis Clarke, director of Trewithen Dairy, said: “We created, developed and launched this product with baristas for baristas, in partnership with Stores Supply who are experts in the specialty coffee space and whose insights and support have been invaluable.

“Our barista milk has been hugely popular in cafés across the UK for the last few years and it’s now so exciting to be able to offer everyone the chance to try making their own coffees with it for the first time.” According to market intelligence agency, Mintel, consumers are entering a ‘fourth wave’ of premium home-crafted coffee.

During product R&D, baristas told Trewithen that they wanted a milk with good levels of protein and butterfat to achieve the creamy, smooth ‘mouthfeel’ customers want.

Feedback from baristas who tried the milk at the London Coffee Festival reported that the new product ‘steams and froths very nicely, better than any others’ and was ‘very sweet, lasts longer and works fantastically well with dark or light coffee’.

Trewithen’s homogenisation, pasteurisation process and foam testing of every batch before distribution ensures their Cornish Barista Milk foams perfectly at home with domestic milk frothers. It can complement coffee, be added to shakes and cereal, or enjoyed straight from the bottle.

Right in the vegan muffin mix Leading manufacturer of foodservice and bakery pre-mixes, Middleton Foods, has extended its range of sweet products with the launch of a Vegan Muffin and Sponge Mix into the UK foodservice arena.

Using an innovative combination of ingredients, the new vegan mix is a premium quality, plant-based product made in the UK. The simple-to-use, ready-made pre-mix ensures high quality and consistency that caterers can rely on to create tasty muffins or sponge. Add water, mix and bake for perfect fare every time.

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Suitable for any catering establishment, it’s available in conveniently sized 3.5kg bags and makes 7x8-inch sponges or 57 muffins.

The carefully developed pre-mix has been created by Middleton Foods to allow operators the chance to create mouth-watering cakes for vegans and those who enjoy a flexitarian diet free from animal products, as well as consumers who just fancy trying something new.

Middleton Foods is a family owned and operated business: middletonfoods.com.

NEWS

Kluman & Balter’s centennial celebration Leading bakery ingredients supplier Kluman & Balter has celebrated 100 years of innovation by honouring its team and preparing for the next century with a fresh look.

Originally founded as a family business in Hackney, London, in 1923, Kluman & Balter was passed down through four generations and has long been a trusted name.

In 2017, Kluman & Balter was acquired by Brenntag, a global company whose infrastructure and resources have taken the Essex-based business to the next level, with the opportunity to maximise on a wide distribution network. Kluman & Balter expanded with the addition of a multi-million-pound, high-tech delivery hub and development centre in Manchester, allowing them to offer national delivery across the UK. Offering over 1,500 products, it attributes its success to an outstanding team and passion.

Notable achievements include adopting American-style cake and doughnut mixes for the UK; partnering with an Irish baker, to launch edible ink printers which led to the popular personalisation of printed photos on cakes; and adapting recipes to use more sustainable and affordable products. This, along with its exclusive range of Kaybee Cake Mixes and capability to create bespoke mixes for larger customers, has helped set them apart over the past 10 decades.

Lawrence Watson, MD of Kluman & Balter, said: “Our longevity and success are founded on the key elements of entrepreneurship, innovation, loyalty and commitment to a common purpose. I am personally incredibly proud to lead this business, as we embark on a new centenary and look forward to the next 100 years.”

To mark the occasion, Kluman & Balter enjoyed a private event. Watson said: “I wanted to thank you, our

employees, for your commitment, energy and dedication. I’d also like to thank our suppliers and stakeholders who allow us to deliver Kluman & Balter’s passion to help our customers make every day extraordinary.”

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NEWS

Bridor introduces ARTY Viennese pastries French bakery manufacturer, Bridor, has unveiled a selection of frozen ready-to-prove (RTP) pastries, perfectly suited for artisan bakers. The new ARTY Viennese pastries represent a threeyear journey of extensive research and development to introduce a neverbefore-seen industrial bakery tool.

Reinventing the traditions of pastry making, the new products – including the 75g ARTY Croissant and 80g ARTY Pain au Chocolat – form part of Bridor’s Éclat du Terroir range. Inspired by art and craftsmanship, the crescent boasts a distinctive pyramidal shape with finely layered laminations, while an innovative folding technique results in the new ultra-flaky and structural Pain au Chocolat – a first in the world of industrial baking.

Bridor identified that many bakers produce pyramid shaped croissants and pain au chocolat with very clear and visible pastry sheets. ●

ARTY Croissant: Sitting in the Éclat du Terroir range, the 75g ARTY Croissant is the only product of its kind on the market. Redefining the classic croissant with its distinctive

It contains 20% extra chocolate compared with the original Pain au Chocolat in the Éclat du Terroir range. The pastry embraces a short yet wide shape with a unique flaky appearance, achieved through special folding techniques, allowing for an even distribution for the rich chocolate filling.

size and pyramid-shaped design, it’s made using a triangular-shaped dough that undergoes slow, loose rolling inspired by traditional hand-shaping techniques. With a unique aromatic complexity, the croissant comprises a thin, delicate yet layered puff pastry with a silkysmooth crumb on the inside. Made from quality raw materials, such as wheat grown in France, butter and barn eggs, the recipe boasts a buttery flavour complemented by caramel notes. ● ARTY Pain au Chocolat: This is characterised by its delicate lamination and indulgent recipe.

Bridor’s R&D department is led by a team of 50 experts. To demonstrate the ARTY Viennese Pastries’ potential impact on the industry, Bridor conducted a survey among French artisan bakers. The results found a 50% intention-to-buy rate among artisan bakers who buy frozen products, with a further 27% of artisan bakers, who don’t currently buy frozen products, saying that the Arty range is something they would be willing to buy.

Erwan Inizan, UK sales director at Bridor, said: “We are proud to introduce the ARTY Viennese Pastries to the Éclat du Terroir range, as they not only reflect our passion for the art of baking, but showcase our dedication to pushing the boundaries of frozen bakery.”

Donut Worry Be Happy’s hat-trick of treats With premiumisation on the rise across all areas of the sweet bakery category, Donut Worry Be Happy is tapping into this trend with the launch of three new doughnuts.

Each doughnut contains 100% natural colours and flavours, making its dough lighter than its competitors.

Whether it’s a mid-morning sweet treat or indulgent snack or dessert option, these products can add value to any foodservice operation. Starting with the Passionista doughnut, this product offers a treat for tropical fruit lovers.

Topped with an orange glaze, yellow stripes and dark chocolate sprinkles, filled with passion fruit puree.

The Crushed Candy White is topped with crushed pieces of chocolate candy, while the Raspberry Bliss is filled with jam before being topped with chocolate and finished with a generous sprinkle of freeze-dried raspberries.

Offering quality and freshness, the three doughnuts can be targeted at all age groups and are ideal for cross selling alongside hot drinks – any time of day.

Rebecca Calveley, trade marketing manager for La Lorraine Bakery Group, said: ”Like the rest of the

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products within the Donut Worry Be Happy range, these brand new doughnuts don’t only look and taste sensational, but also use only the highest quality ingredients to satisfy every desire and ensure a consistently good product, every serve. I have no doubt that these will be a huge hit within the foodservice industry – offering caterers so many opportunities to boost their profits.”

The Donut Worry Be Happy range comes in a case of 48 (four trays of 12 – one variety).

NEWS

Aviko launches ‘Passion for Plating’ campaign Aviko is encouraging operators and chefs to rediscover their ‘Passion for Plating’, with a campaign designed to encourage culinary creativity and empower kitchens to work more freely from cost, time and energy-saving pressures.

Around 70% of hospitality leaders feel challenged due to staffing issues, price hikes and the demand for new and exciting offerings. Aviko – who has been supplying the foodservice industry for more than 60 years with its highquality potato products – is helping to relieve some of the pressure by inspiring chefs to work smarter, not harder, in the kitchen.

The potato partner is keen to highlight how they can help chefs cut down on prep time and focus on more important parts of the menu, Mohammed Essa, commercial director UK & Ireland, Aviko, explained: “Passion for Plating is underpinned by optimism and encouraging chefs to stay creative with menus. We know that price increases come with higher expectations from diners, so chefs really need to focus on the key elements of the dish and lean on Aviko to help with accompaniments.

“Your average menu has 13 sides, with a majority being potato-based such as chips, mash and gratins. By using Aviko’s vast range as the perfect base, kitchens can enjoy peace of mind, and rest assured knowing that they’re serving chef quality potato sides, while saving time.”

Visit aviko.co.uk to explore the full range of Aviko’s foodservice offering.

Essa continued: “Aviko products will guarantee a satisfying, authentic and tasty end result for chefs. Our portfolio is so vast, there’s a potato product for every dish and cuisine.”

Lumina September 2023; Menu tracker 2023.

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Marketplace

NEWS

It’s a special focus for our final issue of 2023, as we celebrate the incredible resilience within our industry with four exciting openings.

Chelsea sealed with a Kiss the Hippo Kiss the Hippo, the award-winning speciality coffee shop and roastery, has opened in Chelsea, London.

Known for its house blend coffee, with tasting notes of chocolate, butterscotch and berries, Kiss the Hippo Chelsea opened its doors on November 4. To celebrate, the first 100 customers through the door received a complimentary coffee. It adds to their catalogue of London locations.

The café at 285 Fulham Road spans 600 sq ft, boasting a minimalistic modern feel. Blending aesthetics and performance, the state-of-the-art Kees Van Der Western Spirit Espresso Machine takes centre stage. The wider space is adorned with refined Kristina Dam Studio Japanese dining chairs,

Audo Copenhagen Danish furniture and mood-setting lighting by Cedar and Moss.

The signature George Street Blend of house espresso is sure to please, while an array of single origin and decaf options cater to diverse preferences. The café will also offer a range of pastries, cookies, focaccias and more.

It’s five years since the first Kiss the Hippo café opened in Richmond, which at the time also housed the coffee roastery on site. Since then, the independent company has won the UK Barista Championships three times, while opening multiple locations.

The brand also offers compostable pods, coffee bags, equipment, a subscription service and workshops, such as latte art and home brewing.

Creative director at Kiss the Hippo, Maya Zara, said: “Everything we do here revolves around care – from how

we meticulously source and roast our beans, to the thoughtful design of our spaces. We’re beyond excited to bring Chelsea the most delicious and sustainable coffee, handcrafted with passion and precision.”

Hannah Grievson, property director at Sloane Stanley, said: “Kiss the Hippo is a solid addition to the Fulham Road. Not only does its unique concept appeal to consumers from a sustainability perspective, but it delivers a bespoke retail element and boasts a strong community offer, mirroring the ethos of the Chelsea neighbourhood.”

Paddy & Scott’s opens Midlands site Paddy & Scott’s, the renowned coffee company founded in Suffolk, has announced the grand opening of its newest location in Lichfield, Midlands.

This expansion marks an exciting milestone for the company as it continues to grow its UK presence.

Lichfield is notably home to Charles Darwin’s grandfather and is birthplace of Doctor Johnson, along with the city’s magnificent three-spiked cathedral.

Now, Paddy & Scott’s, the sustainability and community-focused brand, is set to entice the people of Lichfield with food and drink.

It includes Muchomba coffee – a balanced blend, with dark chocolate

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notes. It’s described as coffee with a story and one that is supporting the business’ farm in Kenya.

This is a significant step forward for Paddy & Scott’s, when many companies are having to close their doors. The brand’s forward-thinking approach and ability to adapt to the current climate and trends in a reactive but measurable way are the reasons this expansion is possible.

Scott Russell, founder of Paddy & Scott’s, said: “This is a very exciting time for us as a business. A new café means a new chapter. I’m thrilled our coffee will be fuelling the ambition of the Lichfield community.”

The Lichfield site features the Paddy & Scott’s signature corrugated wall.

The comfy seating and welcoming atmosphere will allow customers to savour their brew, whether they pull up a chair indoors or wish to take out to soak up the city.

FEATURE

Booths gets a boost with Café 1847 in Clitheroe Booths has opened a Café 1847 in Clitheroe, named after the date Booths was founded as coffee and tea merchants in Blackpool. The newly reimagined site is a celebration of great coffee, expertly blended tea and delicious food, freshly made using seasonal and local ingredients.

Store manager, Nicola Balshaw, explained: “We’re delighted to add Café 1847 as part of our extensive store refurbishment. The new space is warm and welcoming, and we want customers to feel special the moment they arrive.

It’s all about the details, from the aroma of freshly ground coffee to a colouring page and special ‘proper food menu’ for little ones.

“The new café pays homage to Booths’ long history and expertise as coffee and tea merchants. We still roast and blend our own coffee and tea in-house, bringing 175 years of passion and expertise to every cup we make. The décor is filled with photos from the Booths archive, sharing the story of this much-loved family business.”

The menu makes the most of seasonal and local produce where possible. Customers can enjoy specialities such as the1847 Signature Breakfast, Booths Ploughman’s Lunch, artisan sandwiches and a range of cakes from Lathams of Broughton and Cakehead. Café 1847 is also introducing ‘Little Foodies’, a menu designed for smaller appetites.

“We’ve really tried to think about the little details that make a difference to a meal, right down to our children’s colouring page that features our lion character, Dandy, which was named by our customers,” continued Balshaw. “Our colleagues have been on extensive training programmes and hospitality skills workshops to deliver truly top-notch service.

“This is the first phase of our exciting new store format and I know customers are going to love using the café as part of their trip to Booths and it will truly become part of the local community.”

Since 1847, Booths have worked hard to engage with the wider community and develop partnerships with suppliers, producers, schools and like-minded organisations. Café 1847 will welcome customers and community groups to socialise and catch up over a cup of coffee, in an inviting and friendly environment.

Location number 58 for thriving Cornish Bakery One of the UK’s fastest-growing, independently owned brands, Cornish Bakery, has opened the doors to its 58th location – in the Victorian spa town of Harrogate in Yorkshire.

The launch comes on the back of eight successful openings in the last 12 months in Norwich, Bakewell, Bury St Edmunds, Canterbury, Truro, Whitby Harbour, Plymouth Barbican and Caledonian Park. A new bakery in Cheltenham and a relocation to enlarged premises in Salisbury are also lined up.

This will take the estate to 59 sites overall (including six Roadchef franchise locations), generating annualised net revenues and franchise income of circa £30 million. Looking further ahead, Cornish Bakery is in discussions with landlords on 10 additional locations across the UK, with the aim of 100 bakeries within the next two to three years.

Cornish Bakery founder and owner, Steve Grocutt, said: “Bakery is the new

coffee shop, and we’re relentless in our effort to bring our unique experience, delicious products and top-flight customer service to places and spaces all over the country.”

Located on the historic James Street, the new Harrogate bakery occupies a 19th-century property, retaining striking original features which include gilded columns and stained-glass windows. The original cast-iron canopy has been left in its natural black and

the Cornish Bakery signage has been designed to match, in keeping with the local conservation area.

Grocutt added: “We’re delighted to be opening our Cornish Bakery in the beautiful spa town of Harrogate. We have a belief that our bakeries should be part of the community and so our newly employed team will be actively seeking opportunities to work with and support local organisations in the Harrogate area.”

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ONE-ON-ONE

The Cimbali Group portfolio has been expanding… so we spoke exclusively with its general manager and the new chairman of the board of directors at Vassalli Service AG, Enrico Bracesco.

THE FUTURE IS HERE… Congratulations on the recent acquisition of Swiss company, Vassalli. What does it mean for Cimbali Group?

It isn’t just a business transaction; it’s a strategic move that forms a vital part of our long-term vision. In fact, Switzerland – often described as the ‘heart of Europe – holds a unique place in our growth strategy. The Swiss market is known for its strong coffee culture and high per-capita consumption, making it a prime target for machine manufacturers like Cimbali Group.

One notable aspect of our approach is recognition of the diversity in Swiss coffee preferences: our commitment to both traditional and fully automatic machines highlight the adaptability to cater to various customer tastes. This is

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crucial in a market where some prefer the art of coffee-making, while others seek convenience and consistency.

Cimbali is a massive player in the coffee machine sector, with a history going back more than 100 years. In terms of the UK, what do you see in the future?

In the short term, the introduction of Faemina and its e-commerce strategy in 2021 has positioned the company for increased market presence in the UK’s coffee machine sector.

This move aligns with the broader trend of consumers – both individuals and small businesses – seeking highquality experiences at home or in the office. By making Faemina available through e-commerce, we have improved accessibility for consumers,

offering a simpler purchasing option.

Long term, the company’s expansion into the home and small business segment and its venture into B2C markets indicate a strategic shift that can open up opportunities.

We believe in e-commerce as an excellent distribution channel, so we aim to establish a strong presence.

However, we are not emphasising that this will replace the traditional distributor’s role, which remains essential, particularly for installation and technical support. This dual approach showcases our commitment to diverse market segments.

The long-term outlook for Cimbali Group in the UK coffee machine sector will depend on our ability to execute this strategy effectively, adapt to changing consumer preferences and

ONE-ON-ONE

compete with other market players.

Additionally, factors like economic conditions, regulatory changes and technological advancements will influence our position. If successful, this strategic shift could solidify our position as a significant player in the sector, serving a broader range of customers and maintaining strong relationships with distributors.

How have you responded to recent difficult economic conditions?

During these exceptionally challenging times, appealing to operators facing financial pressures and striving to cut costs, without compromising quality, is a complex but essential goal for Cimbali Group. It’s especially relevant in light of the ‘home barista’ trend gaining momentum, which aligns

"The influence of social media has made brewing quality coffee more accessible and tutorial videos have increased interest." with a steady increase in home coffee preparation, especially during the pandemic. In addition, the influence of social media has made brewing quality coffee more accessible and tutorial videos have increased interest and knowledge among consumers.

Cultivating collaborative and strong long-term relationships with foodservice operators is a priority. This

is ensured through adapting to their specific needs. In this regard, after-sales services also play a key role as they entail, in addition to high-level quality, the provision of full support.

With the growing trend of ethical buying habits, sustainability has become a focus. Manufacturers have recognised its importance and we aim to create environmentally conscious options for baristas by offering products with recyclable materials and low energy usage.

Our commitment to sustainability is evident in the M200, which features high-quality, durable materials. The Energy Saving mode reduces machine consumption during low-productivity periods by nearly 50%, especially compared to the previous M100 based on internal laboratory tests.

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ONE-ON-ONE

What’s your approach to the in-home and out-of-home sectors?

There is an increasing desire among consumers to replicate café-level coffee experiences within their homes. Central to this evolution is an unwavering focus on quality. Along with convenience, they demand that brews match the standards set by their favourite cafés. As a result, manufacturers have placed quality and precision at the forefront of machine design.

Sustainability and environmental considerations are also pivotal.

There’s a growing emphasis on energy-efficient technology and sustainable materials to reduce the carbon footprint associated with home coffee brewing. Manufacturers have incorporated insulation and standby functions to reduce energy waste.

In terms of versatility, modern home espresso machines offer an array of options, from various beverages to cappuccinos, filter coffee and even cold brew. Users can often adjust these machines to accommodate different

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"Bidirectional telemetry and innovative milk frothing systems are not merely novelties; they enhance customer experience." cup sizes and create a variety of nonespresso drinks.

Product offering is being adapted to meet evolving demands. This reflects the growing importance of the home coffee culture. For example, the Faemina recently launched in the UK market through its brand Faema and it is the highest possible grade of

domestic coffee machine available, covered in both The Times and Financial Times, and is already established in the global market as the Cimbali Group’s first product dedicated to the home.

It’s interesting how the passion for coffee continues to thrive. You must see it as a huge opportunity?

The post-pandemic surge in coffee purchases within the retail sector has been a fascinating development that

ONE-ON-ONE holds significant relevance for Cimbali Group. As a leading provider of highquality coffee machines, this trend has a profound impact on our approach.

The rise in coffee consumption highlights the importance of aligning our offering with the ever-evolving preferences and heightened interest in coffee among the UK public.

That said, we must place the consumer at the centre of our innovation efforts. This means continuously adapting our portfolio.

Our machines – including the S15 and S60, which are ideal solutions for various establishments – reflect and respond to this.

The emphasis on advanced technology cannot be understated.

We have always been a pioneer, and this trend highlights the necessity of integrating cutting-edge features into our machines. Bidirectional telemetry and innovative milk frothing systems are not merely novelties; they enhance overall customer experience and add value.

Our commitment to sustainability – exemplified by features like the M200’s energy-saving mode and use of durable materials – aligns with the environmentally conscious values of the general public. We should continue to prioritise sustainability, further emphasising our dedication to ecofriendly practices.

In light of the increased popularity of coffee, it is essential for us to diversify business models. This means exploring partnerships and opportunities to provide machines in a variety of settings where coffee purchases are on the rise. This diversification not only expands our market presence but caters to the growing demand for coffee in different contexts, such as co-working spaces and boutique hotels.

to cutting-edge tech and sustainability.

In fact, we are continuously pushing the boundaries of innovation by integrating Internet of Things (IoT) and connectivity, enabling remote management and operation. This not only boosts productivity but sets high standards for operation safety.

By utilising data and technological insights, we work to fine-tune coffee grinding processes and enhance control over essential supplies, resulting in better overall outcomes.

A standout innovation is the ‘electric nose’. This ground-breaking technology employs AI to trace the origin and ageing process of coffee.

Beyond the fascinating realm of AI, this information is pivotal for the development of cloud systems, contributing significantly to business flexibility, agility and speed. It also plays a crucial role in waste reduction, all while delivering the highest quality in every cup.

We acknowledge that digitalisation is not just a trend, but a long-term strategy that requires consistent implementation. In a fast-paced world, staying ahead is a necessity.

Additionally, a strong customercentric approach remains integral. We prioritise delivering the highest level of service to our diverse base, while simultaneously renewing and evolving our solutions to remain competitive.

AI, Bluetooth and bean-to-cup – these are all key watchwords for modern equipment. How do you stay one step ahead?

Our strategic vision revolves around maintaining a prominent position in the competitive coffee equipment industry through a dual commitment

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FESTIVE SPECIAL

It’s a key time of year for hospitality, so we caught up with Brad Wright, COO at Marimba World, to assess their business approach.

What’s your aim during the festive period?

This time of year gives us several events in close proximity, with autumn having led into Halloween and bonfire night.

For Christmas, we like to stay traditional. Our Chestnut Hot Chocolate Melt works perfectly and we support customers with specialist point of sale to really promote this. It is different to the usual high-street flavours and fits in to our specially chosen origin chocolate drinks.

And don’t forget those who need to be sugar-free. We offer a 55% Sugar Free Hot Chocolate Melt and can pair this up with sugar free 1883 in vanilla, caramel and hazelnut. One of my favourite things is to create a Vanilla Caramel Sugar Free Melt, by combining the flavours. The vanilla caramel truffle is one of our best-selling handmade chocolates.

What’s your approach to difficult economic conditions.

We are seeing light at the end of the tunnel. The start of the year was particularly hard. Post-Covid there was a bit of bounce back, but as that subsided, reality set in, along with the end to financial help from the government and a need to start paying back various loans. In the 15 years I’ve been in the industry, I think Q1 2023 was one of the hardest yet.

Fortunately, the full lockdown enabled us to make kitchen upgrades and infrastructure improvements, while we were closed. This, alongside the availability of tradesmen, meant we were able to consolidate our estate and improve and expand kitchen space. It included an entire roof full of solar panels to help reduce our carbon footprint. We cut our rent bills and outgoings, to remain competitive price wise.

We also acquired one of our suppliers, Teasup, and were delighted to bring this in-house as part of the Marimba family business – leading to the reduction of some prices of speciality teas, due to efficiency savings in packing and dispatch times and costs, which was great. Teasup founder, Philip Joseph, had a real passion for speciality teas, researching and sourcing from the best estates, and was a great match for Marimba.

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There are challenges ahead. The price of cocoa is at an all-time high, but we like to innovate – constantly adding handmade chocolate treats to our line-up. We recently included six new flavours of our giant buttons.

Consumers must understand that not every cost can be shouldered by the operator. But operators have to appreciate that ingredient and transport costs – along with fluctuations in commodities markets for tea, chocolate and coffee – will lead to price rises. But there is good news for those committed to quality. Customers will come back for more if you are able to consistently offer them a high-quality drink, service and atmosphere.

For example, a single origin, real chocolate made in Suffolk is more expensive than buying a basic cocoa powder – the difference in price may be a matter of 20/30p per portion. But all those benefits mean operators can easily add an additional 80p to £1 for the drink, to actually increase the margin. But you need a positive message. We are constantly in touch with our cafés and are always delighted to hear that although we are at the top end of the chocolate market, we offer that family values/single origin/Suffolk-made proposition that goes down well at the till point.

Any particular products we should be looking out for?

Our key range is fairly unshakeable. That’s our 34% Colombian white Hot Chocolate Melt, our 43% Venezuela and our 71% Ecuador. We have Sugar Free and Ruby Hot Chocolate Melts for something a little different. We’ve increased our retail lines of handmade buttons and will add three new line-ups to our Teasup range for the winter season. I love the Spiced Orange Tea.Pre-orders were strong for our Christmas range, with deliveries now taking place.

Our special festive truffles and cracker boxes are always a hit.

How do you stay price-competitive?

As a growing business, we do keep hitting economies of scale – the next price bracket up from our suppliers. This

FESTIVE SPECIAL

buying power enables us to limit price increases. At the time of installing our solar panels, we changed every light in the building and offices to LED, to reduce energy consumption, which is also great as part of our green initiatives.

We run a pretty tight ship. Making chocolate by hand is time-consuming but we have a very effective and experienced team. Although with anything handmade, you do hit a barrier on how far these savings can go.

What happens next for the business?

We are looking to reinstate our training suite in the near future, once we expand again. There is training on a range of equipment. We call our chocolate course ‘Melt Master’, covering the different types of cocoa, origins and what they mean; the process of bean to bar; and then barista skills on the espresso machines. There are also barista guidebooks for chocolate, tea and coffee, made available for free to café customers and staff – with videos too.

How are flavours changing?

Consumers are more discerning. Not so long ago, everyone was Fairtrade mad. Now we see an understanding that direct trade and other models can actually be more beneficial to farming communities. I think as opposed to changes in palate, we will have to tackle issues from the green agenda.

How do we as an industry justify shipping cocoa, tea and coffee halfway around the world on a diesel or heavy fuel

oil ocean-liner? I have started to see carbon offset/credit schemes around coffee. There may be initiatives such as ‘one tree planted for every bag sold’, for example.

We at Marimba donate through Project Waterfall for every bag of our Teasup tea or Linton House Coffee that we sell, but this focuses on improving conditions on the ground for farming communities. As we look to tackle the green issues our industry faces, we shouldn’t do that at the expense of looking after our farmers and producers.

For more information, check out marimbaworld.com.

FESTIVE SPECIAL

Cup runneth over Coffee has never been more popular – and Lincoln & York can help operators maximise their opportunities.

DON’T FORGET TRADITION There’s just something about a cup of Joe! While times are undeniably tough, there are no signs that it’s impacting consumer coffee buying habits out of home (OOH). In fact, the OOH coffee market is now worth £6.83 billion and has attracted an additional 1.56 million consumers since last year*, illustrating a remarkable resilience.

Lincoln & York are private label roasters, emerging back in 1994 when coffee buyer, James Sweeting, and coffee trader, Simon Herring, were hand roasting in a garden shed. Today, it supplies to over 250 customers within the OOH market – well placed to benefit from coffee’s popularity.

“The festive season provides operators with an opportunity to take advantage of these growing sales,” said Richard Milner, Lincoln & York category insight manager. “By adding festive flavour to your menu, you can attract consumers who want to treat themselves during the most indulgent time of year, at a more affordable price point than visiting a restaurant or pub for a bigger occasion.”

And there are simple ways to make a difference to your menu. “There are a couple of options,” continued Milner. “The first is through added syrups or coffee flavours.

We’ve seen a definite appetite for flavoured coffee amongst consumers outside the home.

“Considering that flavoured coffee was almost unheard of 10 years ago, the market has already grown exponentially, driven by high-profile chain shops leading the way in using flavoured coffees to create affordable sweet treats. While caramel remains the most popular flavour, traditional options are perennial favourites, including gingerbread, cinnamon and even eggnog**.

“We’re also seeing chains working with chocolate and alcohol brands that are closely associated with Christmas, offering new and exciting twists.”

Lincoln & York has selected a red berry coffee for Christmas ‘Coffee of the Month’, which is ideal as a limited time guest blend. “It comes from Colombia – specifically producer Felipe Archila and his farm Finca La Pradera – with taste notes of Black Forest gateau and white chocolate. Guest blends are a great option for cafés looking for a unique festive coffee alongside their existing menu.

“Operators should also consider iced coffee. No longer seen as a drink for hot weather, cold coffee is becoming a year-round menu staple, with the likes of Iced Pumpkin Spiced Latte and Irish Cream Cold Brew notable additions on high street chain menus throughout autumn and winter,” concluded Milner. *Kantar Out of Home | Total Coffee | Measure | 52 w/e 1 Oct 2023. **Allegra Project Café 2021; 2023; World Coffee Portal.

INTERNATIONAL SUPERSTARS The blend itself is another avenue for experimentation. “Christmas often features dark chocolate, fig and spice flavours, achieved through the careful selection of specific origins and roast profiles. South Asian coffees from Sumatra, Java or Papua New Guinea provide not only the dark fruit and dried fruit, up-front notes we usually identify as ‘Christmassy’, but savoury warming spices and cloves in the finish.

“In Central America, the processing method known as ‘Black Honey’ delivers darker fruit and dried fruit flavour notes, to such an extent that it could be mistaken for mulled wine!”

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23

NEWS

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17/08/2023 10:56

FESTIVE SPECIAL

A

cosy cuppa

Iron & Fire’s range is warming and rich in flavour.

SANTA’S BEAN This year’s Santa’s Bean coffee consists of a beautiful single origin bean, making for a perfect Christmas coffee experience. Carefully roasted to bring out the distinct spice and Christmas cake flavours with notes of orange zest.

A unique and festive flavour profile.

WINTER’S BEAN The limited-edition Winter’s Bean coffee is back by popular demand.

Smooth, nutty and warming. An ideal start to those dark and frosty mornings.

ON THE ROCKS WHISKEY INFUSED SPECIALITY COFFEE A single origin coffee bean and single malt oak barrel aged whiskey have been brought together. Originally a small-scale experiment, the whiskey notes developed throughout the roasting process and complemented the complexity of the rich Colombian tasting profile that was selected to work with it. Infused in small batches, this makes a complex espresso, a full-bodied long black, and is beautiful with milk with a subtle whiskey finish.

A unique drinking experience and a great gift.

Available on subscription and as part of Christmas gift sets, along with Santa’s Bean and Winter’s Bean festive coffees. These coffees are carefully selected each year for their festive profiles.

Getting your just desserts A first for the UK dessert restaurant sector, Creams Cafe has unveiled a new range of four hot desserts. Answering the demand from consumers for warming options throughout the colder months, Creams’ puddings are playful spins on comforting classics, available for dine-in and takeaway at Creams Cafes nationwide.

The latest in a slew of innovations, the four-strong range includes: ● Sticky Toffee Hot Skillet: Sticky toffee pudding with a Creams-twist of signature salted caramel gelato. ● Banoffee Hot Pocket: Hot crepe folded into a parcel, filled with milk chocolate, marshmallows and sliced banana, topped with toffee sauce and accompanied with vanilla soft serve.

Spiced Winter Berry Waffle: Classic Creams waffle laced with winter spices, topped with black cherries, speculoos gelato, toffee sauce and white chocolate raspberry cookie dough and speculoos crumbs. ● Caramel Apple Skillet: toasted doughnut oozing with sticky toffee sauce and hot apple pie filling. ●

Everett Fieldgate, CEO at Creams Cafe said: “While many consider dessert restaurants a summer destination, we’re setting out to change perceptions. We’re proud to be leading the sector with our hot dessert winter range that taps into customer appetite for nostalgia and comfort, tailor-made to offer customers familiar yet innovative treats.“ Available in-store nationwide and via Deliveroo, Uber Eats and Just Eat.

FESTIVE SPECIAL

All’s Fair in love and

chocolate

Those with a sweet tooth have nowhere to hide – and with so much tasty fare on offer, it’s harder than ever to refuse.

GIVING BACK You know the drill: ‘I’m taking it easy over Christmas and staying away from the sweet stuff!’ But the likes of Divine Chocolate, celebrating a quarter of a century in this always competitive sector, know what they’re doing. And along with a versatile selection of sweet treats, they also deliver a strong sustainability selling point.

“Divine is the only Fairtrade chocolate company in the world co-owned by cocoa farmers,” said Ruth Harding, Divine Chocolate managing director. “We were set up by the farmers of Kuapa Kokoo 25 years ago to ensure they received a greater and more fairer part of the wealth they help generate. Our ambition is always to grow the business to support our social mission.”

In July this year, the business appointed RH Amar as exclusive distributor in the UK. Covering both retail and foodservice, it has taken full responsibility for Divine’s sales, trade marketing and distribution services.

“As we develop our UK business, we believe now is the right time to invest in future growth. RH Amar shares many of Divine’s ethical objectives, has a superb reputation within the fine food sector, and brings expertise across several channels and customers. The partnership will offer excellent opportunities – and RH Amar are brilliantly placed to

support exciting products we launch in the future,” continued Harding.

LIPSTICK EFFECT Unsurprisingly, Divine’s focus is on bringing the joy of chocolate and the festive taste of Christmas to consumers. Its new JOYFUL bar is 180g of packed hazelnut, candied orange and caramel, with its advent calendars described as an affordable, tasty and high-quality treat.

Throw in some milk and dark coins and the stockings will be successfully filled.

“During challenging times, we know how important it is to focus on what we do best – delivering quality chocolate with superb ethics,” continued Harding.

“The lipstick effect (when consumers still spend money on small indulgences during economic struggle) means that chocolate is seen for many as an affordable treat.

“Furthermore, post-pandemic consumers are increasingly aware of where food comes from. We know they are looking for brands with purpose that are making a difference, but with no compromise on taste or quality.’

features the names of 25 farmers who have all been connected to the brand.

“For us, it’s about the value proposition for consumers. In the face of HFSS legislation that impacts in-store promotion, prices going up or pack sizes reducing, a brand that has something else to talk about has a real advantage. Divine won’t be reducing pack sizes – instead we believe it’s important to ramp up our messaging that fair chocolate just tastes better.

“We are seeing an increased interest in traditional and nostalgic flavours, alongside giftable chocolate offerings at seasonal moments that wow consumers visually. Our new flat easter eggs for 2024 are topped with delicious, high-quality ingredients that not only look and taste impressive but also reduce packaging versus standard hollow eggs.” It appears there’s just no escaping Divine intervention!

SWEET OUTLOOK Going into next year, Divine’s launches are still under wraps – but they had great success with the launch of a 25th Anniversary Limited Edition Bar. It

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FESTIVE SPECIAL

Feast

for the senses

Caffè Nero is ushering in the holiday season with its updated Christmas menu. It features a mix of new and returning favourites, capturing the holiday spirit – also introducing an exclusive Winter Blend.

Made with 100% Arabica beans from El Salvador, Honduras and Ethiopia, the Winter Blend has notes of plum, praline, orange and a hint of spice. Caffè Nero’s expert baristas recommend pairing this with their allnew Christmas speciality coffee range, or alternatively as a festive twist on a classic coffee drink.

The 2023 festive line-up sees five new nationwide additions, including the Panettone Latte, Florentine Mocha, Millionaires Hot Chocolate, Sticky

Toffee Pudding Cheesecake and Millionaires Cake, alongside returning favourites such as the Mince Pies and Pigs Under Blankets Panini.

Panettone Latte is testament to Caffè Nero’s Italian heritage. Inspired by the classic Milanese Christmas cake, it features sweet bakery notes, mixed with Classico coffee, finished off with a burst of citrusy zest. Hot or iced, it’s a versatile option. For the Florentine Mocha, think nutty, fruity and sweet chocolate notes, blended again with Classico. You can also crown it with your choice of velvety whipped cream or a luxurious dairy alternative.

The Millionaires Hot Chocolate

blends sweet cocoa notes with a rich caramel syrup, all topped with a new luxury chocolate cream, dairy cream and a drizzle of caramel sauce.

For savoury enthusiasts, first up is the Turkey Feast Focaccia. Succulent turkey, crispy bacon, flavourful stuffing and a generous drizzle of cranberry sauce, nestled within soft rosemary focaccia. Customers can also enjoy the returning Brie, Bacon & Cranberry Panini or the new Pigs Under Blankets Panini, featuring porky delights with a delicious balsamic twist. Not forgetting the Vegan Festive Feast.

Sweet wise, the Classic Mince Pie and Luxury Amaretto Mince Pie are back, with the latter having

been approved by The Good Housekeeping Institute for the second year running. Dessert enthusiasts can indulge in the Sticky Toffee Pudding Cheesecake and Caffè Nero’s showstopper of the year – the Millionaires Cake. A moist chocolate sponge adorned with sweet caramel icing and finished with cubes of caramel shortbread.

Will Stratton-Morris, CEO at Caffè Nero UK, said: “Getting closer to Christmas, we can’t wait to share our delicious festive line-up. We have produced a menu as premium as our coffee, which features returning favourites, but paired with innovative flavours that redefine indulgence.

“We’ve put a lot of thought and care into this year’s menu. It isn’t just a festive dishes, but a nod to the heartwarming Italian influence that defines Caffè Nero’s heritage. Every item has been carefully designed. And let’s not forget our limited-edition Winter Blend – the must-try of the season.”

The brand is running a special app promotion, with prizes such as your Christmas dinner from Waitrose, a stay at Champneys or a coffee machine (worth £1k+) up for grabs. More details on the app. Visit caffenero.com/uk/the-app/.

FESTIVE SPECIAL

in the New Forest

New Forest Ice Cream is wrapping the ultimate gift for dessert fans, with the launch of its Christmas Pudding Ice Cream. The new festive recipe combines whole milk and double cream, blended with warming notes of brandy and spiced fruit.

New Forest Ice Cream’s director, Niki Jenman, said: “We are so excited to bring our own Christmas Pudding Ice Cream to the market. Following the popularity of our award-winning Spiced Fruit Shortcake flavour, we know that our latest offering will be a big hit throughout the festive season.

“More consumers are demanding higher quality and responsibly sourced products, which we’re proud to supply.

We know that the cost-of-living crisis is having a big impact on hospitality, which is why it’s so important to give customers something really special – especially at Christmas!

“We are really pleased with the final taste test – it’s a fun and refreshing take on the classic Christmas Pudding. The ice cream is perfect as a single serving but also works with a warm pudding to add an indulgent extra texture and flavour. We’re confident that if you’re

not usually a fan of Christmas Pudding, you will be now!”

This latest recipe in the ice cream connoisseur’s dairy range brings the total unique flavour count to 32 – with other recipes including Rum & Raisin, Chocolate Orange and Redcurrant Sorbet. New Forest Ice Cream’s Christmas Pudding flavour is available in 2.4l tubs, priced at £12.50 (plus VAT).

Founded in 1983, as a family-based business, New Forest Ice Cream has 40 years of experience and taken home a variety of ‘Great Taste Awards’ and is a ‘Great Taste Producer’.

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L A I SPEC

D R A O SB

California Coffee & Wine

Our final Specials Board of the year, where we focus on cafés and coffee shops doing outstanding work in local communities, has a distinctly American feel – with an eclectic menu and the warmest of welcomes. explained Justin. “But our backgrounds are really different – I was a fashion retail manager for a decade and Diana a primary school teacher. But we taught ourselves how to roast coffee and create something that could be shared with everyone.

“We’ve always believed that the fusion of these cultural influences could create something inspiring in the culinary world.”

FOCUS ON FUSION There is a little slice of the Golden State in Altrincham, Greater Manchester, bringing a unique blend of exceptional service and fusion cuisine to the region.

California Coffee & Wine is the creation or husband-and-wife team, Justin (who hails from Los Angeles) and Diana (from Ontario, Canada). They first met at the Golden Nugget Hotel & Casino in Las Vegas in the summer of 2010, before moving from North America to Hampshire a year later. With plans to open a quaint coffee shop and wine bar, Justin began to studiously research the origins of coffee and the impact of water quality.

It was 2015 when work brought them both to the north of England and the perfect site for a café on Oxford Road, Altrincham. “Our journey began with a profound appreciation for the Californian and British cultures and a lifelong passion for the culinary arts,”

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QUEST FOR AUTHENTICITY Of course, customer service is king in America, illustrated by the ‘have a nice day’ trope. So, has Justin seen a marked difference in Blighty?

“British cafés have a rich tradition friendly hospitality, which is something we deeply appreciate. However, I observed an opportunity to infuse the distinctive Californian approach.

Over there, hospitality is not just about excellent service; it’s about creating authentic connections with guests.

“We noticed that many British cafés focus on traditional fare, which is fantastic – but we wanted to introduce a new dimension. Our menu reflects dishes and flavours with the vibrant energy of Beverly Hills and the timeless charm of the UK.” This is reflected by an eclectic offering, bursting with flair. From the vegan New Age Don Breakfast Burrito with scrambled tofu, coriander, chilli

jam and smashed avo to the more conventional sausage/bacon sandwich on a toasted bagel/sourdough/brioche, there is something for everyone.

But the Tennessee Breakfast with 6oz grilled flat iron steak, fried eggs, chimichurri, tenderstem broccoli and peppers makes you want to bellow out Star Spangled Banner.

“Our food is designed to be dynamic and adaptable, taking inspiration from seasonal ingredients and culinary trends. While we maintain core favourites, we anticipate that our menu may change to capture the essence of our Californian-inspired venture.

SPECIALS BOARD

“Most popular dishes currently include our famous breakfast burritos, fish tacos, hot quesadillas and buildyour-own section. But our menu is always evolving,” continued Justin.

RECOGNITION PROGRAMME In what is a hugely competitive sector, with consumers under increasing financial pressure, maintaining loyalty and footfall is a huge challenge.

“Our philosophy to café life is deeply rooted in our commitment to warmth and cultural fusion. We approach it by creating a welcoming environment, where every guest feels like they belong. We foster genuine connections, celebrating the beauty of diversity, offering a culinary journey that transcends borders.”

Justin wants his coffee shop to be a place where people share stories and experience the joy of discovering new flavours and cultures. And this positive

approach is reflected by those working alongside him.

“Our shop is staffed by a dedicated team of 14. We look for specific skills, including exceptional service, a deep love for food and coffee and the ability to connect. They undergo continuous training to ensure they are equipped with the relevant knowledge and skills.”

To keep them incentivised, Justin implements a recognition programme to reward performance. With opportunities for advancement in the company, alongside encouragement to pursue career development in hospitality, the work environment mirrors the high culinary standards.

SENSE OF COMMUNITY Responding quickly to situations, with an agile approach, is key to success for anyone in the café sector – and this was particularly relevant during the emergence of Covid-19. “The post-pandemic world presented unprecedented challenges and we were determined to adapt, while staying true to our values. Strict safety measures were implemented, including sanitation practices, social distancing and mandatory mask-wearing.

“Takeout and delivery options were introduced, with digital technology creating a robust online presence to engage with customers virtually. Our ability to adapt to the new normal was crucial to our continued success.”

Indeed, those who enjoy California Coffee & Wine come from various

age groups and backgrounds – from familiar faces to visitors drawn in by the best of California, all are welcome.

Green credentials are also hugely important. “Our commitment to quality and sustainability is another factor that sets us apart, seeking suppliers who share our values and prioritise ethical practices. We source high-quality, local ingredients. Additionally, our emphasis on creating connections with customers and fostering a sense of community goes beyond what is typically expected.”

A partnership with a Manchester butcher is a testament to this local commitment. “Also, our equipment is state of the art, using Alkaline water for our filtration process and operating the best espresso machine on the market, called ‘espressoDECK’, imported from Australia. We work with suppliers to stay updated on advancements in equipment and technology.”

It appears that California Coffee & Wine is all set for a long-term love affair with Altrincham, following the opening of West Beverly on Shaw’s Road in July 2023 – a Beverly Hills-themed café, restaurant and bar.

“I would just like to express our gratitude to our loyal customers. It’s more than a business; it’s a celebration of culture, diversity and culinary artistry – and we look forward to continuing to serve our community and leaving a legacy of joy and connection.”

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BREAD

Thinking outside the loaf Rebecca Calveley is trade marketing manager for La Lorraine Bakery Group.

We caught up to discuss global trends and what the future holds.

What is the business approach in the current bread/ wraps sector?

Although there are growing concerns for the foodservice industry around supply chain, food costs and other inflationary pressures, there is still a feeling of optimism in the air, with industry figures to reflect this.

The bread market is expected to register a CAGR of 3.55% during the next five years*, while the speciality bakery channel is also showing positive signs. Global artisan bakery is predicted to register 4.1% of CAGR for the forecast period of 2019 to 2024**.

There is undoubted confidence as costs begin to level out and ingredient shortages show signs of easing. However, the challenge – or should I say opportunity – we face as one of the market leaders in frozen bake-off products in Europe is to continue to offer premium quality, alongside value for money. That’s key as we move into 2024.

What’s been the impact of price hikes?

The increase in key raw materials including flour, sugar, eggs and milk – all key components that go into any bakery product – has impacted the entire industry and forced us all to think outside the box and even change our approach.

Businesses must find different ways of managing rising costs more effectively, whether that’s seeking new suppliers, optimising production processes or investing in energy-efficient equipment. We’ve explored not only product innovation and development, but also how to operate responsibly. But our ethos has remained the same throughout – we aim for the best and purest, without compromising on quality and taste. Who knows what the true impact of these increases will be years down the line,

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but right now it’s about figuring out solutions around the problems, being proactive and getting ahead of the game.

Have you seen changing behaviour patterns?

Covid-19 had a huge impact. It has been the catalyst for change in the bakery market channel, with many businesses adapting to online and delivery services just to survive.

Lockdowns also saw Brits turn to home baking, which opened up opportunities. Health, hygiene and value for money are other trends the pandemic left on the bakery sector – areas that have shaped our global economy.

Consumers also want simplicity, transparency and traceability in bread and bakery, with the most functional and natural ingredients possible. The products winning in this field are those with added fibre and plant-based proteins.

Sustainability is another focus. The environment matters in the mind of the consumer, which explains why the terms plant-based, organic, natural, sustainably sourced and traceable are becoming claims of the future.

The next generation in particular want indulgences to be as kind to the environment and people as possible, while of course being delicious. And although consumers are watching pennies, they are looking to add a premium twist to meals and indulgences.

BREAD How do you balance ‘traditional’ with ‘new’?

The word balance is key here. Consumers want variety, and while they seek more global breads, they equally desire traditional baked products. We are experiencing a shift towards quality throughout the market that has given rise to globalisation of breads and buns, therefore expect to see more tastes and ingredients from global cuisines on menus.

Cafés and coffee shops now have numerous product options, including Panesco’s Schiacciata Romana Multigrain and white pre-sliced breads. Ideal as a sandwich carrier, this traditional Italian flatbread is a type of focaccia featuring a real mix of wholewheat, rye flour, spelt, extra virgin oil and millet, linseeds and sunflower seeds. Its pre-sliced Pave Garde Forestier is also a firm favourite; a country-style loaf made from wheat, whole rye flour and roasted malt flour, enriched with brown linseed, soya and sunflower seeds.

The Pave Garde Chasse is filled with total goodness – wheat sourdough enhances the moist crumb and thick crust.

How is the future looking?

Plant-based eating and vegan sweet bakery products are becoming the ‘new normal’, along with artisanal breads continuing to go mainstream. Panesco’s Crystal Roll Beer and Rustic breads are premium sandwich rolls offering a soft, delicate texture and taste. Specialist flours and fibre-rich fare is worth watching, with oat flour and pulse-based protein and supergrains emerging. We will also see more all-natural flavours, as well as ingredients that are ‘better for you’ and the planet. Watch this space!

Talk to us about sustainability.

La Lorraine Bakery Group is strongly committed to its CSR credentials – striving for healthier nutrition, reducing impact on the climate where possible and investing in sustainable packaging. Caring for the planet isn’t a marketing strategy, it’s our responsibility.

We are working towards a future with environmentally responsible objectives that include waste and carbon footprint reduction. Since 2020, we’ve been conducting yearly, company-wide carbon footprint analyses following a greenhouse gas protocol. This gives us, as well as our consumers, the insight to understand our activities, identify emission hotspots and take action.

We pledge to reach a 23% carbon emissions reduction by 2027 and net zero by 2039. For our entire value chain, we aim to reach a 25% reduction by 2030 and net zero by 2050. Other measures include using responsible suppliers, regenerative wheat, addressing food waste and reducing and optimising how we pack products, focusing on recyclability.

Another long-term CSR goal is to fully transition to renewable energy sources. Our factory in Poland is already running on 100% renewable electricity and we also have an energy reduction and transition strategy in place – for a 2-4% energy intensity reduction each year, as well as getting to 100% green electricity by 2030.

Visit panesco.com/en-en and lalorraine.com/gb-en/professional. *mordorintelligence.com/industry-reports/bread-market ** marketresearchfuture.com/reports/artistan-bakery-market-3143

Kosher certification for Eddie Edible Ink Printer The direct-to-food printer Eddie is now Kosher (Pareve) certified. Eddie’s edible ink meets all EU and FDA standards for use as a food additive and has been kosher certified from the beginning. By undergoing this additional certification, customers can be assured not only that kosher inks are used, but that the entire production processes meet strict standards set forth by a certified kosher organisation.

Eddie is the world’s first and only GMP and NSF certified edible ink printer that prints directly onto biscuits, candy, doughnuts, macarons, white chocolate toppers and more.

Eddie turns sweet treats into highlights and opens up new profits by offering branded and bespoke products. It was designed for professional and semi-pro users and keen hobbyists. It helps increase production and profit margins, offering greater customisation and personalisation options.

“Earning kosher certification for Eddie Edible Ink Printer is a great achievement. It reflects on how important the

NEW PRODUCTS

needs of our diverse customers are for the manufacturer and demonstrates its dedication to inclusivity,” states Andreas Hoffmann, Managing Director of DTM Print. https://dtm-print.eu

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BREAD

RECIPE SPECIAL Rising to the occasion

Schiacciata Romana Multigrain presliced with mortadella, Italian cream cheese, artichoke hearts & parmesan INGREDIENTS 5001922 Schiacciata Romana Multigrain pre-sliced ● Mortadella, sliced ● Soft cream cheese ● Artichoke hearts, tin or in oil ● Semi-seco dried cherry tomatoes ● Parmesan petals ● Rocket ● Thyme, fresh ● Italian herb mix (dried), pepper and salt ●

METHOD 1. Spread the Schiacciata halve with a nice thick layer of Italian cream cheese (mingle the Italian herb mix in the cream cheese or ricotta, season with pepper and salt).

2. Put nice cubes of artichoke hearts, lay the slices of mortadella on top & cover with parmesan petals.

3. Sprinkle with thyme & cover with rocket.

4. Close the schiacciata, press a little.

5. Heat the schiacciata for three minutes before serving.

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Warm Schiacciata Romana white pre-sliced with Parma ham, smoked mozzarella, sundried tomato semi-seco & sage INGREDIENTS ● 5001921 Schiacciata Romana white pre-sliced ● Parma ham ● Scarmorza (smoked mozzarella) slices ● Sundried tomatoes semi-seco ● Sage leaves fresh METHOD 1. Compose the sandwich first.

2. Flash bake the schiacciata before serving (filled).

Crystal Roll beer pre-sliced with plant-based burger, avocado, cheddar, jalapeño and red salsa.

INGREDIENTS 5001800 Crystal Roll beer pre-sliced ● Plant-based hamburger patty ● Cheddar cheese ● Avocado, sliced (or hot guacamole) ● Jalapenos ● Red salsa (ready prepared) ●

METHOD 1. Bake or grill plant-based hamburger patty.

2. Flash bake Crystal Roll or grill/roast both halves on cutting surface.

3. Compose burger and press a little.

4. Serve with tortilla chips.

NEWS

A taste of Italy

The Romana Flatbread

The ultimate Italian sandwich carrier

A type of traditional focaccia, baked on stone..

Visit panesco.com for more inspiration 2023 La Lorraine Bakery Group NV, All rights reserved. Panesco is a registered trademark of La Lorraine Bakery Group NV THECAFELIFE.CO.UK | CAFÉ LIFE 31

VEGANUARY

Secrets of

success As part of our exclusive Veganuary coverage, we focus on a variety of operators ahead of a significant month for the sector.

battered vegan prawn). Also available are the 30g KaterBake mini bao buns and Menuserve bao buns hoisin jackfruit. Both are suitable for vegans but really tap into the street food trend.

The 15g KaterVeg! vegan cocktail sausage rolls complement the 4-inch and 6-inch KaterVeg! vegan sausage rolls, also supplied by Central Foods.

Plus, we have updated our vegan Mediterranean vegetable tart to make it even more delicious.

Gordon Lauder, managing director of frozen food distributor Central Foods, assesses the plant-based landscape.

TICK ALL THE BOXES Veganuary has become an important concept in the foodservice sector, as it’s the perfect time for producers to showcase new plant-based products – and for cafés and other venues to add vegan items to menus or treat customers to ‘specials’.

We’ve seen huge development in the pre-prepared frozen vegan sector, so it’s easy for cafés and outlets to include tasty options – and for those reducing their meat and dairy intake.

The secret to a successful Veganuary is to appeal to all customers.

Among the plant-based products recently launched by Central Foods, and ahead of Veganuary 2024, are the Menuserve gluten-free, vegan Asian prawn snack selection. Made from young jackfruit, vegetables and spices, it features three different varieties of snack – the Torpedo (a filo-wrapped vegan prawn), the Breaded (a crumbed vegan prawn), and the Bubble (a 32 CAFÉ LIFE | THECAFELIFE.CO.UK

"We’ve seen huge development in the pre-prepared frozen vegan sector, so it’s easy for cafés to include tasty options."

Some of our most popular vegan products are our bao buns, the KaterVeg! vegan mince and our KaterVeg! vegan sausage rolls, all of which are perfect for operators keen to extend plant-based menus.

GREATER YIELD Much of the growth in demand for plant-based products has come from flexitarians – those avoiding meat or dairy products on a certain number of days a week or just looking to reduce overall consumption.

But there are other factors now in play. Namely, the fact that ingredients of plant-based dishes can be more cost-effective than meat-based meals, but also environmentally friendly. This is becoming an increasingly important consideration, with spiralling costs for everyone and a focus on sustainability.

Vegan mince, for example, can be significantly cheaper than standard beef mince and provides a greater yield – up to 20% more – so it’s a great meat swap in many popular dishes such as lasagne, chilli or bolognese.

Central Foods has extended its range of plant-based options to cater for demand – making sure that these products appeal to meat-reducers as well as plant-based diners. This avoids menu proliferation and helps foodservice customers overcome some

VEGANUARY of the challenges the sector is facing.

Caterers must make their menus work even harder, so they are including fewer products, but ensuring these are suitable for a maximum number of dietary requirements and menu dishes throughout the day.

There is an extensive choice of vegan options in both the sweet and savoury sectors, so cafés can go completely vegan. It’s no longer seen as niche, and much of the interest is coming from younger generations. This would suggest that vegan options will play an increasing role in the future.

Veganuary has become a key date on the calendar and café operators

should make sure they take advantage of social media hashtags and post images of vegan options this January to highlight the fact they are joining the event. It’s usually the person with the dietary requirement who chooses where to eat, so by getting a name and reputation as a café that offers great-tasting vegan options, you’re sure to attract plant-based diners, their friends, and anyone who is trying Veganuary this time round.

Visit centralfoods.co.uk.

A new Dawn for bakery

An increase in ‘conscious consumerism’, particularly among young people, is fuelling demand for vegan baked goods with a sustainability story, according to Jacqui Passmore, Dawn Foods’ marketing manager for UK and Ireland.

“Veganism is an important lifestyle choice made by many people today, and we are seeing vegan bakes as a natural part of every bakery offering,” Passmore explained.

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

Dawn claims that good quality cakes should appeal to all, for consumers ‘dabbling’ in veganism or those who are fully committed, without having to buy in specialist ingredients or invest in additional staff training.

“For café operators wishing to make sweet vegan bakes and desserts themselves, ready-to-use mixes mean 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,” continued Passmore.

Dawn has recently added two new mixes to its growing range of vegan ingredients. There is a just-add-water vegan Cake Donut Mix, enabling caterers to produce doughnuts

in just 20 minutes. The highly tolerant mix requires minimal equipment – just a hopper and a fryer, including deeper traditional baker’s fryers. The product still comes up quickly and does not crack. With no proofing time, it makes the production roduction process much quicker.

“Although the product is vegan, it tastes just as good as Dawn Foods’ regular mix, appealing to a wide range of consumers,” said Passmore.

Looking to produce a Swiss roll that’s suitable for vegan customers? Dawn’s latest innovation is a vegan-certified sponge cake mix which provides the same functionality, texture and taste experience as a regular offering.

Dawn Balance® Vegan Sponge Cake Mix results in a soft, light sponge that is versatile enough for flat, layered sponges and flexible enough to make stable Swiss rolls.

Dawn’s R&D team has used experience gained from the company’s successful Vegan American Mixes to develop a vegan mix with good batter structure and aeration, like any regular sponge, but without the use of eggs.

For more information, visit dawnfoods.com/uk.

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VEGANUARY

Maid to

order Opportunity knocks for agile operators who can deliver envionrmentally conscious, versatile fare for the more discerning consumer.

INCREASED AWARENESS Kerrymaid offers a choice of dairy and non-dairy products to help chefs adapt dishes as required. Meat and dairy are of course vital staples for the years ahead, but variety is key.

“Veganuary goes from strength to strength, and we expect this to be no different in 2024,” said Karen Heavey, Kerrymaid brand manager. “While there has been a decline in retail sales of alternative meats in the past 12 months, the overarching trend of a move towards plant-based diets isn’t disappearing any time soon.”

Research by the Veganuary charity showed animal welfare was the number one reason for trying a vegan diet, followed by personal health and care for the environment.

“Consumers are more aware of what they eat and the environmental impact,” continued Heavey. “Research

by Oxford University has shown that a vegan diet reduces the damage to the environment caused by food production, compared to meat and dairy consumption. So, for operators, increasing plant-based options is an effective way of minimising the carbon footprint of your menu.

“Veganuary is a compelling opportunity for cafés, with the expectation of vegan options, so it’s a great way of experimenting with

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recipes and adding daily specials.

Veganuary has also demonstrated its longer-term impact on consumer diets, with 25% of those who were not already vegan before Veganuary reportedly planning to stay vegan at the end of their pledge in 2023.

“At Kerrymaid, we’ve developed vegan slices to give cafés easy-to-use and versatile options, to create plantbased versions of popular dishes, including burgers and sandwiches.”

THE RIGHT BALANCE Flexitarians may want dishes that replicate ‘regular’ recipes, which is where dairy or meat alternatives play a role, while other customers want a more traditional vegan approach, focusing on beans, pulses and vegetables. With people still mindful of what they spend in the out-ofhome sector, dishes must hit the spot in terms of quality. Keeping in touch with the latest trends is essential when creating plant-based menus.

Long term, it’s important to meet different requirements. “While it’s understandable that caterers may want to simplify operations by making meat-free options fully vegan, so they are suitable for all meat-avoiders, research indicates that 92% of all plant-based meals are in fact eaten by non-vegans [Kantar],” said Heavey.

“So, customisation where possible can help avoid the danger of sidelining vegetarians who do eat certain types of dairy. For instance, by providing the option of Kerrymaid Vegan Slices or a vegetarian-friendly dairy slice, such as Kerrymaid Original Slices, on top of their plant-based burger.

“One quarter of consumers prioritise health when choosing pizza* and there’s interest in better-for-you toppings, with plant-based appealing to a wider audience than just vegetarians and vegan. Pizza is easily adaptable with non-dairy cheese alternatives. In fact, vegans are more likely to order a pizza than the average consumer.”

Additionally with burgers, there’s a host of patties made from soy or pea protein – and operators can prepare recipes from ingredients such as jackfruit and various legumes and pulses. A vegan cheese slice melted over the patty ensures customers on a plant-based diet don’t miss out on this important element in the burger build.

“Kerrymaid Vegan Slices offer the same taste, melt and cohesion associated with Kerrymaid Original Slices. Also, Kerrymaid Sunflower Light is the perfect alternative to a dairy spread for vegans.”

For info and recipes, visit kerrymaid.com. *Mintel UK Pizza & Pies Mkt Report 2020.

VEGANUARY

M*lks making their mark Fast-growing plant-based milk brand, Plenish, is expanding its dairy alternatives range with the launch of three organic Barista M*lks – Oat, Almond and Soya. The trio claims to be the UK’s only Barista M*lk range free from added oils and additives, with Plenish known for 100% naturally sourced ingredients and absolutely nothing artificial. Available in hospitality channels, the Plenish Barista M*lks can help outlets cater to those customers looking for milk alternatives, without any compromise on the quality or taste of the final coffee serve.

Plenish’s current range of M*lks is growing at +60%, primarily driven by consumers moving to cleaner ingredients. It has spent the last few years developing a recipe to deliver functionality without compromise. This is in keeping with the brand’s ongoing commitment to only the finest, naturally sourced ingredients.

Russell Goldman, Plenish MD,

said: “High-quality milk alternatives are essential for modern coffee shops to meet consumer demand and this range of Barista M*lks is the next step on our journey to expand awareness of the range within the hospitality channel.

“It was vitally important for us to take our time with this launch, to ensure we were delivering the right range of products to meet the needs of baristas and help them create the perfect cup of coffee every time.”

Plenish has launched with key partners who specialise in foodservice

wholesale across London, such as Allan Reeder and Wholegood, with the supply going into coffee shops.

Alongside this is work with wholesaler partners such as CLF, SUMA and CN Foods, who cover Premium Retail, with Plenish looking to build on its strong existing presence.

Outside London, there are partnerships with Jahol Dairies, who have a good presence around Birmingham and the Midlands. Plenish is also in discussions with other regional and national wholesalers.

Strike it Lucky with noodles Veganuary organisers commissioned a YouGov survey to discover its impact over the last decade, finding that 9% of British adults participated at least once since its conception back in 2014, equating to around six million people!

The data also revealed that ‘in total, 85% of non-vegan participants have reduced their consumption of animal products since doing Veganuary with 23% becoming vegan, 43% reducing consumption by at least half and a further 20% by at least a quarter’.

Veganism among different demographic groups tends to follow a few distinct patterns. For older consumers, meat is a more integral part of their diet. Around 4% of UK consumers identify as vegan, with the majority under 40. Unsurprisingly, the highest share of the population on a vegan diet can be found in London.**

“Global foods provide a sense of adventure and authenticity,” said Greta Strolyte, brand manager, Lucky Boat.

“Vegans can enjoy flavour-packed dishes by exploring the myriad of tastes and textures Asian food has to offer – known for sweet, sour, umami and spice combinations.

“Noodles provide a star ingredient for vegan dishes. The whole of Lucky Boat’s noodle range offers a versatile platform for many traditional and contemporary dishes from soups to stir fries, salads and even desserts.

“Lucky Boat noodles aid busy operators with a quick-to-prepare choice and low cost per serving.

“The best-selling No.1 Thick and No.2 Fine Wheat Noodles are golden in colour yet contain no egg – derived from paprika extract and carotenes making them a great

vegan choice. While the light textured Wholewheat Noodles offer the benefits of increased fibre intake,” said Strolyte.

The range includes Rice Sticks – a Thai wide, flat noodle favoured for Pad Thai and Pad Si-Ew, along with rice vermicelli noodles, used in the muchloved dish Singapore Noodles, which can be prepared in two minutes. *Veganuary 2023 Campaign Review **Statista Veganism & Vegetarianism in the UK, Aug 2023

WI-FI

Are you switched on?

The importance of Wi-Fi service cannot be underestimated, says Simon Vaughan, chief commercial officer at GlobalReach Technology.

Today’s consumers want to be connected where they are, with a similar quality of service to the one they’d receive at home. Our desire for public Wi-Fi when we’re eating and drinking is no different.

Surveys show that a huge 61% of consumers seek out Wi-Fi when eating and drinking. Almost nine out of every 10 (87%) had used the internet at a restaurant or bar. And, in a survey of 400 small businesses, 60% said that customers spend more time and money when public Wi-Fi is available.

Cafés were early adopters of public Wi-Fi, and today they are firmly established as hubs for work, relaxation and socialising. With the revenue benefit of additional footfall and loyalty from repeat customers, the quality of the guest Wi-Fi service should be as much a priority as the menu.

On the other hand, a poor Wi-Fi experience is likely to drive patrons away, harming repeat business.

Let’s look at the reasons why a great Wi-Fi experience is so important.

POWER OF HIGH-PERFORMANCE Cafés are a destination for coffee and a connection. And regardless of how good your drinks are, the guest Wi-Fi service will also affect ratings. Besides the customer experience, cafés can make the Wi-Fi service work for them, to bring in more custom and sales.

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Quality can be maintained by working with a service provider that can help the venue monitor user numbers, devices connected, peaks and troughs in use, and in turn has the potential to manage bandwidth allocation and mitigate any drops in service (dependent on hardware support functionality).

Using a Wi-Fi management platform, public services can be delivered to a chain of cafés, to centralise everything from service design to admin. They’re commonly used across a Wi-Fi estate to the benefit of the brand, allowing the owner to focus on running their café rather than technical issues.

Here’s what cafés should consider.

Branded service: If you want consumers to know that you’ve provided the service, brand your Wi-Fi captive portal to your venue. Most café Wi-Fi services are free, so you’ll want some kudos for delivering it. Portals tailored to each venue should allow store management to customise, adding special offers to encourage repeat visits. Learn from examples in other industry verticals where retailers have added loyalty incentives, links to their ESG initiatives and referral vouchers to support

future customer acquisition. Welldesigned portals enhance the user experience and reinforce the café’s brand identity – double win.

Create a common user journey: Standardise the user journey to make sure that it aligns with your brand experience. Consider whether it should be automatic – via a simple ‘click-toconnect’ method – or if collecting consumer data is absolutely necessary.

Making the login process as quick and easy as possible ensures that customers can effortlessly access the Wi-Fi service without frustration or technical help.

We work with a major coffee shop brand that has made the experience as frictionless as possible, choosing not to ask for any details. The pay-off is a reputation for excellent guest Wi-Fi. If you’re a multi-store chain, there is also value in connecting the Wi-Fi

WI-FI experience to your loyalty app, so that your most important customers receive the best service possible.

When out and about, note how you react to Wi-Fi login journeys in other venues and learn from them. We tend to recommend a simple, quick process.

Consistency is key: Patrons should enjoy the same, or even better, connectivity as they would at home. Inconsistent Wi-Fi leads to dissatisfaction. If your service is reliable, customers will return. Working with an experienced service provider to manage your network is a good idea.

what they can and can’t do, as well as what they should expect from you as the café owner. This must be accepted prior to login.

The second explains how personal data is collected, stored and used (in compliance with data protection rules like GDPR, UK GDPR and CAN-SPAM).

Our recommendation is to include the following as standard: 1. Acceptable use policy 2. Data collection and privacy policy 3. User account suspension and cancellation.

Adhere to data compliance: Ensure compliance with data protection legislation, especially regarding the capture and storage of personally identifiable information (PII). Protecting customer privacy is not only legally required but also a matter of trust.

Your service should display two specific notices to customers. The first is a link to the terms and conditions of using the Wi-Fi network, which explains

Speak to your Wi-Fi partner so they support you with robust security measures, while ensuring you safeguard sensitive customer data with comprehensive terms of usage.

Monitor service analytics: A single management platform for all of your outlets’ Wi-Fi services provides valuable insight into network usage, peak times and user behaviour. By analysing this data, you can monitor service quality, mitigate downtime, and make informed decisions about improving your network, so customers don’t leave the site because of bad service.

In summary, it’s safe to say that Wi-Fi is no longer just a convenience – but an integral part of the experience.

By making quality Wi-Fi a brand standard, you can attract and retain more customers, strengthen loyalty, enjoy an increase in dwell time and ultimately boost your bottom line.

For more information on GlobalReach Technology, visit sales@globalreachtech. com or call 020 7831 5630.

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THECAFELIFE.CO.UK | CAFÉ LIFE 37

Cafe

PREVIEW

Ice cream of the crop The grandeur of Yorkshire Event Centre is set to welcome the world’s biggest ice cream and artisan food spectacle.

The Ice Cream Alliance, with almost eight decades of industry knowledge, is proud to present the Ice Cream and Artisan Food Show 2024 – an event that promises to be a feast for the senses and catalyst for business in the UK, from 6-8 February 2024.

This exhibition is a testament to the passion, innovation and dynamism that defines the ice cream and artisan food sectors. It brings together over 3000 industry professionals, all converging with a common goal: to elevate the standards of these beloved industries.

The Ice Cream and Artisan Food Show 2024 stands out as an essential destination for anyone connected to these markets.

Here’s why: 1. Unparalleled business opportunities: With 79% of attendees possessing purchasing responsibilities, it’s the ideal platform for buyers and sellers to connect. Whether you’re a producer seeking innovative products or a buyer in search of the next big thing, you’re catered for.

2. Diverse sourcing opportunities: Statistics reveal that 63% of orders made during the show are with new suppliers, and 60% with existing ones. This reflects the comprehensive range of products and services available, enabling businesses to discover unique opportunities, while also reinforcing relationships with current partners.

3. Lucrative orders: On average, exhibitors at the show secure orders worth £3000. This reflects the show’s capacity to drive business and revenue. Moreover, an average order of £4200 is placed directly after the show, underlining its long-term impact.

4. Industry talks and competitions: Beyond the bustling exhibition floor, the show features a captivating programme of industry talks and national competitions.

Attendees will have the chance to gain knowledge, expertise and inspiration from experts and peers alike. It’s not just about business; it’s about nurturing the soul of the industry.

The Ice Cream Alliance is a symbol of dedication and commitment to these sectors. It has accumulated immense knowledge and its stewardship ensures the success of the Ice Cream and Artisan Food Show 2024.

To be part of it, contact Catherine at catherine@ice-cream.org.

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THECAFELIFE.CO.UK | CAFÉ LIFE 39

DESSERT PARLOURS

David Jameson, coffee development manager at Finlays, explores the rise of the dessert parlour in the UK – and explains how an elevated coffee offering can fuel future growth.

INCLUSIVE AND SELFIE-FRIENDLY It’s a sunny afternoon in Sheffield, as four teenagers step into Rassam’s Creamery. Gossiping about school and TikTok discoveries, they sit down at a neon-lit, leather-upholstered booth to sip lattes, before ordering milkshakes and waffles smothered in chocolate sauce and crushed Oreos. They take selfies with the oversized mascot (who stands pride of place next to the prayer room) before making use of the complimentary chargers.

Welcome to the UK’s dessert parlour revolution which now sees 24% of Brits visit ice cream parlours more than once a month, increasing to 46% of Gen Z and 47% of Millennials*. These spaces are meticulously designed to evoke a sense of delight and indulgence, appealing to customers seeking a unique and visually pleasing experience. From vibrant colour schemes to dessert displays, every detail is crafted to create a memorable, and Instagrammable atmosphere.

40 CAFÉ LIFE | THECAFELIFE.CO.UK

While pubs traditionally dominate social gathering spaces in the UK, dessert parlours have emerged as an inclusive alternative, catering to individuals and families who do not consume alcohol. Offering a comfortable environment for people of all ages and backgrounds, they are an effective alternative to alcohol-centric socialisation.

WEEKLY RITUAL This inclusivity resonates with diverse communities, such as young families, teenagers and students. It extends Starbucks’ famous ‘third place’ concept into an evening daypart occasion.

Covid-accelerated moves into home delivery and takeout have helped boost trading volumes too and, for a significant cohort of younger consumers, a Creams or Kaspas delivery (or visit) is a weekly ritual. And this trend isn’t limited to the UK – globally, 40% of consumers visit ice cream parlours more than once a month*.

With these innovative chains eyeing further growth via company-owned and franchised outlets, coffee could play a vital role in the next stage of development. Here are five ways that dessert parlours can drive growth through an elevated coffee offering: 1. Attracting customers during under-capitalised dayparts such as breakfast and mid-morning.

2. Upselling coffee to finish a dessert occasion to increase average spend.

3. Promoting Gen Z friendly beverage innovations, for example cold brew-based iced slush drinks.

4. Deploying loyalty cards and apps to drive repeat business.

5. Using coffee as an ingredient in desserts – think affogato, coffee biscoff cheesecake and doughnuts.

As dessert parlours keep expanding, will they become the new coffee spot? *Global Data PLC 2022.

CAFÉ IN THE COMMUNITY

Driving force of Café Neuro Operating a café with a difference, a neuroscientist is using a van to change lives.

Back in 2004, Dr Neil Bindemann founded what was called the Primary Care Neurology Society, predominantly focused on the education and support of health professionals. But little did he know how much life would change just over a decade later.

“The idea of developing a mobile ‘café’, via a van, evolved out of a number of changes, which were triggered a few years on from my own life-saving brain surgery in 2015,” said Dr Bindemann. “A tumour was discovered after an MRI scan to investigate a range of unusual mental and physical experiences.

“I had a ‘penny dropping’ moment when I suddenly thought we must have health professionals living with neuro-related disorders. This led to a name change and we became the Person-Centred Neurosciences Society.

As part of that, we introduced a new vision and mission, which now includes supporting the emotional health of a person diagnosed with a neuro-related disorder – whether a health or nonhealth professional.”

With a creative mind, he decided to get out and about and connect with others in imaginative fashion – leading to both the pop-up/drop-in Neurocafe physical space in Tonbridge and the more mobile Café Neuro Kafe van, meeting people at the likes of Farmers’ Markets, food and drink shows,

alongside attending and exhibiting at health professional events. This has also included the Tunbridge Wells Food and Drink Festival.

“The café concept was perfect, because it is typically where people go for social interactions and fitted well with our desire to support a growing community who have received lifealtering medical news.”

The Tonbridge Neurocafe was launched in April this year, with a message of support from local MP, Tom Tugendhat. The response has been tremendous, with a wonderful team of volunteers helping out each month to give visitors refreshments.

“The cakes – or should I say kakes! – have been donated via my recently launched ketobakery.co.uk,” continued Dr Bindemann.

“This is also something that evolved out of living with a brain tumour.

As a neuroscientist, I was working on a project which highlighted how epilepsy can be managed through the ketogenic diet, with known benefits across neuro. So, I changed my diet and began baking keto cakes as a result!”

Another key event for Dr Bindemann was the Tonbridge Teafest. “It was a fundraising activity that took place in the summer of this year, which included local music groups. We believe it was the first ever charity fundraiser with delicious cakes, that

were baked with little to no sugar!

“I wanted to show (via support for two charities close to my heart: Brainstrust and Matthew’s Friends) that it is possible to hold an alternative type of cake sale – i.e. without sugar – which could help lower the risk of illnesses like diabetes or cancer developing. We raised over £4000 and I hope to run the Teafest again soon.”

Ultimately, the goal is to create and deliver engaging services that support the provision of more person-centred care, especially for people who live with a neuro-related disorder. The hope is that the society can guide healthcare services to treat or care for the person – be they health or nonhealth professional – and not just the ‘medical diagnosis or label’ that can be attached to an individual.

As for Dr Bindemann’s journey, it’s looking positive. “I recently visited my neurosurgeon for a six-monthly checkup. In his letter to my GP, he wrote: ‘His most recent imaging from today is stable, if not even better than the imaging from six months ago.’ This confirmation was amazingly uplifting.”

To get involved or for more information, visit: p-cns.org.uk lifestylehealth.org.uk neurocafetonbridge.org.uk

THECAFELIFE.CO.UK | CAFÉ LIFE 41

INNOVATION

What’s next for coffee shops?

From creative thinking to niche marketing and tech hubs, staying ahead of the curve is crucial.

SUSTAINABLE ECOSYSTEM Lois and Michela Wilson are the founders of Saint Aymes, the London café experience that embodies their belief that beauty has the power to

42 CAFÉ LIFE | THECAFELIFE.CO.UK

elevate the human spirit. They’ve teamed up with BRITA Professional to celebrate and support coffee shops as hubs of creativity and innovation.

Here, they discuss how businesses can reinvent the coffee shop to meet customer needs in our changing world.

Saint Aymes is one of the most eye-catching coffee houses in central London, attracting Instagrammers and creatives, as well as substantial media interest. But running a café in the current economic climate isn’t easy, as owners contend with higher bills and many customers are struggling in a cost-of-living crisis. However, the sisters believe there are plenty of reasons for optimism.

Lois describes independent coffee shops as the soul of a neighbourhood.

“They are doing a really good job of serving the community. I think it’s about realisation of the value in what they already have and choosing to

support it, because that’s what keeps the ecosystem going.”

FREEDOM OF AGILITY Smaller cafés do have one major advantage over chain rivals: their agility, which gives them the freedom for new ideas.

“One of the things we tried out was a no laptop zone,” said Lois.

“Creativity is about actually interacting with people. We find that when you sometimes limit laptops but encourage conversation through great music, being friendly yourself and quality coffee, what you’ll find is that people talk to each other more.”

Michela added: “If I was at a coffee shop and they announced it was no laptop hour, I’d pack up my machine and leave! So, you have to build it into the front-end of your business. At Saint Aymes, we made sure that the drinks and flowers were so spectacular, that

INNOVATION if you’re looking at a screen, you’re a crazy person!”

Independent cafés can also thrive by listening and adapting to what their customers want. “Smaller coffee shops respond quickly to what’s on in the community,” said Lois. “They can say, ‘Have you thought about these beans?’

And very quickly you can get them.

With a chain, your feedback would take a long time to get anywhere.”

That flexibility allows diversification, attracting more customers and nurturing an atmosphere. It could be as simple as having games on hand to encourage them to break the ice by asking strangers to play – or catering to a shared interest.

“Dog cafés are excellent because people adore them, and then the owners talk to each other because their dogs aren’t embarrassed!” said Lois. “Whether it’s dogs or plants or paintings – if you can find a niche of what you like, then that niche will find you and people will start talking to one another.”

Alternatively, coffee shops can branch out into events. “If you’ve got space to have jazz or comedy, then you’ll be able to keep people there for longer and charge a slightly higher ticket price,” said Lois. “Yoga, painting and speed dating are all activities that encourage people to talk to you.”

STAYING TRUE TO YOUR BRAND Longer term, the sisters see a future in which coffee shops could perhaps merge with other businesses to create something new.

“If they partnered with tech brands, you could create a high-tech library which has the space and money to foster creativity and communication.

It would be a true hub that could appeal to all ages.”

However, they caution operators against spreading themselves too thinly. “You can’t follow everybody’s whims and end up exhausted,” confirmed Lois. “Trust yourself.

Remember the values of why you got into business, and make sure that something is authentically you. Also, give back to yourself as well.”

Michela added: “Every single coffee

shop should make sure it’s a brand – doesn’t matter if you only have one unit. Get your colour scheme, your fonts – get a bit hipster about it! People will follow because they resonate with what your brand represents.”

It’s this authenticity and innovation that’s always been at the heart of the coffee house scene. And, ultimately, it’s what will enable the sector to reinvent itself in the challenging years to come.

Learn more about BRITA’s PURITY C iQ at brita.co.uk/purity-c-iq.

MAKING A DIFFERENCE Like so many revolutionary ideas, BRITA’s latest innovation was created in coffee shops. Working with coffee shop partners, BRITA has created an industry game changer: the world’s first smart filtration system.

BRITA’s PURITY C iQ is much more than just a filter cartridge.

It gives you up-to-the-minute data on the performance and condition of your water filters, the quality of incoming flow and how much water you’re using. Settings are automatically adjusted to your specifications, ensuring customers get the perfect cup of coffee every time.

THECAFELIFE.CO.UK | CAFÉ LIFE 43

KITE PACKAGING

Making a difference

In the fast-paced world of commerce, where products move from manufacturers and suppliers to consumers with the swiftness of a click, packaging is a crucial facilitator, without which things would soon fall apart. This is no different in the café industry, especially when it comes to takeaway drinks and food. Packaging choices can either make or break a customer’s experience of purchasing from your establishment.

Having recently won the highly acclaimed title of ‘Packaging Company of the Year’ at the UK Packaging Awards, Kite Packaging understands this better than most. The accolade recognises excellence in packaging design, production and innovation, reflecting the company’s continued endeavours and successes as a trailblazer in the industry.

44 CAFÉ LIFE | THECAFELIFE.CO.UK

Kite has shown unwavering commitment to environmental consciousness, embracing the philosophy of supplying responsible packaging as a core principle of its operations.

Moving firmly into peak season the company is busy, introducing new eco-friendly ranges – as well as expanding existing ones to strengthen its position as a sustainable supplier and meet the growing demand for such products.

The carbon neutral packaging business understands that the café industry is striving to minimise its environmental footprint and has been working on expanding its food range.

A notable product line addition is the new cardboard six-bottle wine carrier.

While designed for wine bottles, its versatility means it can accommodate any bottled beverage within the dimensions of 80mm x 300mm.

These carriers are ideal for cafés, enabling the safe and convenient transportation of multiple cups or drinks at once when serving customers.

Serving as an effective point of sale packaging, they also encourage multibuys and promotions which can boost sales. These carriers are fully recyclable, aiding the reduction of plastic waste and aligning with the environmental consciousness that Kite Packaging helps its customers achieve.

Packaging has long since transcended its traditional role of

protecting goods, today serving as a strategic tool that integrates sustainability, brand awareness and more into one neat package. To help cafés enhance branding through ecofriendly and cost-effective means, Kite Packaging has introduced customisable brown inkjet labels. Cafés can use labels as an inexpensive way of adding their logos and branding to products.

These customisable labels provide consistently professional results, perfect for enhancing brand visibility.

The omission of the bleaching process during the manufacture of brown labels significantly reduces carbon footprint, providing an eco-friendly alternative for labelling. Suitable for use on dry, non-fatty foodstuffs, Kite’s customisable labels also hold the ISEGA foodstuffs certification.

Ahead of 2024, Kite Packaging continues to develop new and versatile products, leading the industry towards a sustainable future.

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THECAFELIFE.CO.UK | CAFÉ LIFE 45

NEW PRODUCT

H-PACK Launches HOT ‘N’ FRESH Brand

Europe’s packaging one-stop shop, H-Pack Packaging has launched a new brand Hot ‘n’ Fresh, providing a colourcoded, easy way for buyers to identify products based on the materials used.

This new brand reflects the packaging supremo’s recent evolution, presenting itself as a slicker operation, serving a full range of markets, in line with parent company and global food packaging brand, Hotpack.

The new Hot ‘n’ Fresh logos are in green, red, and blue: Green covers all

46 CAFÉ LIFE | THECAFELIFE.CO.UK

eco-friendly materials from paper to wood and bagasse; the red label is foils and the blue represents plastics.

Head of merchant sales for H-Pack, David Martin created the slick Hot ‘n’ Fresh brand. He explains why H Pack is so excited to launch this new identity: “Hotpack is recognised across the world stage as a giant of a brand that maintains market leading status as a manufacturer and distributor of food packaging materials and solutions.

“The company is renowned for the supply of premium quality products within a tightly competitive price structure, and it is keen to replicate the success of the global model in the UK and around Europe. The decision to launch a new brand is a bold move but we wanted to pull focus to the UK offering and show that we intend to

stand apart, operating efficiently and pro-actively as we grow our business in all areas including catering, hospitality, vending, leisure and events; selling through wholesalers and cash and carries.”

This new brand sits as part of the H-Pack family, which is constantly innovating and pioneering with new materials and state of the art machinery and technology.

David is proud of the company’s continued commitment to its ecofriendly lines: “There is a continuing appetite for more choice and alternative materials and goods are needed to feed that demand. We’ve invested in development and have some exciting products to launch in the next 12 months. The new streamlined branding will make it easier for customers to identify what they want and is expected to impact positively on product awareness and sales overall.”

Hot ‘n’ Fresh will be a brand trading under H-Pack from its site on the outskirts of Wrexham.

Visit https://h-packglobal.com/ or call +44(0) 1978 855595.

PREVIEW International Suppliers Index Sandwich Manufacturers

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

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

Product Listing

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium Tel: +32 2 731 69 77 Fax: +32 2 731 69 78 Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

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

Read it online thecafelife.co.uk/magazine

TO ADVERTISE IN

CONTACT ETHAN LEANING

01291 636333 ethan@jandmgroup.co.uk

THECAFELIFE.CO.UK | CAFÉ LIFE 47

Café Product Index ADVISORY, BUSINESS &

BUTTER & SPREADS

CONSULTANCY SERVICES

Spreads (olive)

Bespoke Software

Leathams

Allsop Software Clover

Sandwich Making Machinery

Charcuterie

Blenders

Deighton Manufacturing

Kings Fine Cooked Meats

Grote Company

Chicken

Millitec Food Systems Ltd.

Cargrill Protein Europe

DRINKS CHEESE & DAIRY PRODUCTS

Mezze

Spreads

Juices

CP Foods UK Ltd. FISH PRODUCTS

Dawn Farms UK

Crayfish

H Smith Food Group plc

Royal Greenland Ltd.

Kings Fine Cooked Meats

Norseland Ltd.

EGGS & EGG PRODUCTS

Prawns

Leathams

Mezze

Yoghurt

Eggs (hard boiled)

CP Foods UK Ltd.

Seara Meats BV

Computers & Software

Futura Foods UK Ltd

Fresh-Pak Chilled Foods

H Smith Food Group PLC

Continental

Stonegate

Royal Greenland Ltd.

Leathams

Zafron Foods Ltd.

Duck

Planglow Ltd. Business Systems Allsop Software Clover

Cheese Futura Foods UK Ltd. Leathams

Allsop Software Planglow Ltd.

CHUTNEYS & RELISHES

Consultants

Chutneys

The Wordbox

Leathams

EPOS

The Ingredients Factory

Clover

Zafron Foods Ltd.

Deliverect E Commerce Deliverect Mezze

Leathams

Egg Products Fresh-Pak Chilled Foods Futura Foods UK Ltd. Leathams

Relishes

Stonegate

Blenders

Zafron Foods Ltd.

Leathams EQUIPMENT & VEHICLES

Food Attraction

Zafron Foods Ltd.

Buttering Machinery

FSC

Pickles

Grote Company

Leathams

Millitec Food Systems Ltd.

The Ingredients Factory

Zafron Foods Ltd.

Salsa

Retail

Blenders

Deliverect

Zafron Foods Ltd.

Food Safety ALS Food & Pharmaceutical Planglow Ltd. Nutritian & Allergens Planglow Ltd.

Seafood/Shellfish H Smith Food Group PLC Royal Greenland Ltd. Tuna

Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery

Zafron Foods Ltd

FOOD WHOLESALERS Country Choice Foods

FRUIT General

Fracino

The Ingredients Factory

Coffee Safe

Guacamole

DRESSINGS, SAUCES AND

Pumphreys Coffee

Leathams

MAYONNAISE

Conveyors

Food Attraction Ltd. FSC

Leathams

H Smith Food Group plc

The Ingredients Factory

Factory

Salmon

Dips Blenders Fresh-Pak Chilled Foods The Ingredients Factory

Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment

INSURANCE Insurance Protector Group

LABELS

Zafron Foods Ltd.

Morning Goods

Dressings

Grote Company

New York Bakery Co.

Blenders

Millitec Food Systems Ltd.

Patisserie Products

Mayonnaise

Depositing Machinery

MEAT PRODUCTS

Tiptree Patisserie

Blenders

Grote Company

Bacon

Fresh-Pak Chilled Foods

Millitec Food Systems Ltd.

Bawnbua Foods NI

Mission Foods

BREAD & ROLLS Fresh Jacksons Bakery Speciality

Zafron Foods Ltd. Mustards Blenders Zafron Foods Ltd. Sauces & Ketchups

Kitchen Equipment Water and Filtration Labelling Systems & Barcoding Planglow Ltd.

H Smith Food Group PLC Ham Gierlinger Holding GmbH Kings Fine Cooked Meats Leathams Lamb H Smith Foodgroup PLC Meatballs Snowbird foods Pork Dawn Farms UK Gierlinger Holding GmbH H Smith Food Group plc Kings Fine Cooked Meats Leathams Sausages Gierlinger Holding GmbH Leathams Snowbird foods

BAKERY PRODUCTS

Tortilla & Wraps

Dartmouth Foods

Planglow Ltd. Reflex Labels

Turkey H Smith Food Group plc Leathams

ORGANIC PRODUCTS Fridays Leathams

Dawn Farms UK Gierlinger Holding GmbH

PACKAGING

H Smith Food Group plc

Cardboard

Kings Fine Cooked Meats

Colpac Ltd.

Leathams

Coveris Flexibles UK Ltd. (St Neots)

Jacksons Bakery

Blenders

Reflex Labels

Beef

Planglow Ltd.

Mission Foods

The Ingredients Factory

Mobile Catering Vehicles

Kings Fine Cooked Meats

Pro-Ampac RAP

New York Bakery Co.

Zafron Foods Ltd.

Jiffy Trucks Ltd.

Leathams

Waddington Europe

48 CAFÉ LIFE | THECAFELIFE.CO.UK

PREVIEW Café Manufacturers & Distributors GREENCORE FOOD TO GO LTD – MANTON WOOD

Food wraps Planglow Ltd. Pro-Ampac RAP Waddington Europe Recyclable Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) 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 philip@aroundnoon.com www.aroundnoon.com BRC Rating – AA

Waddington Europe Woodly Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Planglow Ltd. Pro-Ampac RAP Soken Engineering Waddington Europe Woodly

PASTA Leathams Pasta Foods

SALAD Fresh

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

Agrial Fresh Produce Ltd. Salad (prepared) Agrial Fresh Produce Ltd. Sundried Tomatoes Leathams Plc

SANDWICH FILLINGS (READY PREPARED) Fresh Fillings Fresh-Pak Chilled Foods Fridays Purple Pineapple Zafron Foods Ltd.

SOUPS Leathams

DELI-LITES IRELAND LTD. Unit 1 Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN Contact: Barbara Hawkins Tel: 07786 435198 barbara.hawkins@delilites.com www.delilites.com BRC RATING – AA GREENCORE FOOD TO GO LTD PARK ROYAL Willen Field Road, Park Royal, London NW10 7AQ Tel: 0208 956 6000 www.greencore.com BRC Rating – AA

Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS Tel: 01909 512600 www.greencore.com BRC Rating – AA GREENCORE FOOD TO GO LTD – BROMLEY BY BOW Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 www.greencore.com BRC RATING – AA GREENCORE FOOD TO GO LTD. – ATHERSTONE Unit 7, Carlyon Road Industrial Estate, Atherstone, Warwickshire CV9 1LQ Tel: 01827 719 100 www.greencore.com BRC Rating – AA+ GREENCORE FOOD TO GO LTD. – HEATHROW Unit 366 Stockley Close, West Drayton, London UB7 9BL Tel: 0208 629 8600 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

RAYNOR FOODS LTD Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Sales Tel: 01245 353249 sales@sandwiches.uk.net www.sandwiches.uk.net BRCGS Rating AA+ 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 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+ SANDWICH KING Enfield Street, Leeds LS7 1RF Tel: 0113 2426031 Stacey@sandwichkinguk.com www.sandwichkinguk.com STS Audited

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

THE SOHO SANDWICH COMPANY Unit 7 Advent Business Park, Advent Way, London N18 3AL Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk STS Audited

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

VEGETABLES & HERBS Chargrilled Vegetables Leathams

THECAFELIFE.CO.UK | CAFÉ LIFE 49

Café Suppliers Index CLOVER Janus House, Endeavour Drive, Basildon, Essex SS14 3WF Contact: David Martin 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 ALLSOP SOFTWARE Scottish Provident Building, 7 Donegall Square, West Belfast BT1 6JH Contact: Luke Johnson Phone: +44 (0) 77 7666 0727 luke.johnston@allsop.software https://allsop.software

Tel: 07984833233 david.martin@fiserv.com

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

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

CARGILL PROTEIN EUROPE Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR Contact: Helen Walker Tel: 0121 274 1107 Cpe_Customerservices@cargill.com www.cargill.co.uk

Fax: 01978 362255

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

DEIGHTON MANUFACTURING

Ferry Lane South, Rainham,

Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk DELIVERECT 35-41 Folgate Street, London E1 6BX Contact: Ashleigh Jansen ashleigh.jansen@deliverect.com

COUNTRY CHOICE FOODS

www.deliverect.com

Swan House, New Mill Road, PANTONE 1585 U

PANTONE NEUTRAL BLACK U

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

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

St Paul’s Cray, Orpington, Kent BR5 3QD Contact: Neil Lindsell Tel: 01689 301203

DEW VALLEY FOODS

neil.lindsell@brake.co.uk

Holycross Road, Thurles,

www.countrychoice.co.uk

COVERIS Howard Road, Eaton Socon, St Neots,

H SMITH FOOD GROUP PLC

BD3 9TR Enterprise Way, Maulden Road,

www.colpacpackaging.com

www.grotecompany.com

24 Easter Industrial Park,

Contact: Andy Hamilton

info@colpac.co.uk

sales@grotecompany.com FRACINO Birch Road East, Birmingham B6 7DB Contact: Peter Atmore Tel: 0121 328 5757 sales@fracino.com www.fracino.com

Bradford, West Yorkshire COLPAC LTD

Fax: +44 (0) 1525 718205

Contact: Paul Jones Tel: 01978 362243

(UK) LTD

Tel: +44 (0) 1525 712261

Wrexham LL13 7YP

Contact: Jon Watkin

Gibson Street, Leeds Road,

Contact: Sales Department

GROTE COMPANY Wrexham Technology Park,

Northampton NN5 7US

info@coffeesafe.com

Flitwick, Bedfordshire MK45 5BW 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

DAWN FARMS UK Lodge Way, Lodge Farm Ind. Est,

FOOD ATTRACTION LTD Langham Court, 21 Langham Road, Leicester LE4 9WF Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.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 FSC Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 james@thefscgroup.com www.thefscgroup.com

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

County Tipperary, Ireland

JACKSONS

Contact: Christina Murphy

40 Derringham Street,

Tel: 00353 504 46110

Hull HU3 1EW

Fax: 00353 504 23405 cmurphy@dewvalley.com www.dewvalley.com

Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 UKfoodservice@coveris.com

FLEXESERVE

www.coveris.com

The Alan Nuttall Partnership Ltd

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

Contact: Commercial Team Phone: 01482 301146/ 07747 612527 hello@jacksonsbread.co.uk www.jacksonsbread.co.uk JIFFY TRUCKS LTD 26 Jubilee Way, Shipley

Orchard House, Dodwells Road

West Yorkshire BD18 1QG

DARTMOUTH FOODS

Hinckley, Leicestershire

Tel: 01274 596000

1-9 Hearder Court, Beechwood

LE10 3BZ

Way, Langage Business Park,

Warwick Wakefield

Plymouth PL7 5HH

01455 638300

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

50 CAFÉ LIFE | THECAFELIFE.CO.UK

info@flexeserve.com www.flexeserve.com

Contact: John Briggs GIERLINGER HOLDING GMBH Weingartenstraße 14, A-4100, Ottensheim, Austria Contact: Mark Seibold Tel: 07747 621586 mark.seibold@gierlinger-holding.com www.gierlinger-holding.com

john@jiffytrucks.co.uk www.jiffytrucks.co.uk

Café Suppliers Index PREVIEW

KINGS FINE COOKED MEATS 69 Queen Street, Wigan WN3 4HX Tel: 01942 322398 Contact: Adele Rooney adele@Kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

LEATHAMS LTD The Circle, Units 10-12 Queen Elizabeth Street, London SE1 2JE Contact: James Faulkner Tel: 07803937324 James.faulkner@leathams.co.uk www.leathams.co.uk

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

REFLEX PACK PLUS Moat Way, Barwell Leicestershire LE9 8EY Contact: Jamie Gordon enquiries@reflexlabels.co.uk Tel: 01455 852400 www.reflexlabels.co.uk

REVOLVER WORLD 152 Goldthorn Hill, Wolverhampton WV2 3JA Contact: Hannah Birch Tel: 01902 345345 coffee@revolver.coop www.revolverworld.com

MARIMBA HOT CHOCOLATE MELTS Unit 6 Coppice End, Bury St Edmunds IP32 6NL Contact: Brad Wright Tel: 01279 714527 sales@marimbaworld.com www.marimbaworld.com

PASTA FOODS Forest Way, Norwich NR5 0JH Contact: Matthew Clark Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

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

PLANGLOW LTD Suite 6A1, Whitefriars Lewins Mead, Bristol BS1 2NT Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

Contact: Richard Ledger Tel: 01332 320400 Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com

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

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

SNOWBIRD FOODS Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Helen Swan Tel: 0208 805 9222 Fax: 0208 804 9303 helen.swan@snowbirdfoods.co.uk www.snowbirdfoods.co.uk

WADDINGTON EUROPE Brue Avenue, Bridgwater TA6 5YE

SOKEN ENGINEERING Ardglen Industrial Estate, Whitchurch, Hampshire RG28 7BB Contact: Stephen Hawes Tel: 44 (0) 1256 892 194 shawes@jenton.co.uk www.sokenengineering.com STONEGATE The Old Sidings, Corsham Road, Lacock Chippenham, Wiltshire SN15 2LZ Contact: Sales Tel: 01249 730700 enq@stonegate.co.uk www.stonegate.co.uk

we.sales@novolex.com www.waddingtoneurope.com Tel: 01278 410160 WOODLY Firdonkatu 2 T 63 00520 Helsinki Finland Patrik Kuitunen patrik.kuitunen@woodly.com +358 (0) 40 1259 101 www.woodly.com

ZAFRON FOODS LTD. Unit B-G Eagle Trading Estate, ROYAL GREENLAND LTD Gateway House, Styal Road, Wythenshawe, Manchester M22 5WY Contact: Solenne Labarere Tel: 0161 4904246 soll@royalgreenland.com www.royalgreenland.co.uk

Willow Lane, Mitcham, Surrey CR4 4UY Contact: Graham Cox THE WORDBOX PR and Marketing for Food, Drink and Hospitality PM House,

Fax: 0844 847 5117 gcox@zafronfoods.co.uk www.zafronfoods.co.uk

Riverway Industrial Estate, Guildford GU3 1LZ Contact: Jane Newick Tel. 0330 043 1951 /

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

Tel: 0844 847 5116

07907 566773 jane@thewordbox.com www.thewordbox.com

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

TIPTREE PATISSERIE The Olympic Building, Crittall Road, Witham, Essex CM8 3DR Contact: Chloe Alderton

SEARA MEATS BV 2nd Floor, Building 1, Imperial Place, Maxwell Road, Borehamwood WD6 1JN Contact: Alexandre Mattos Tel: +44 (0) 7899 982144 Alexandre Mattos@seara.com.br www.seara.com.br

Tel. 01376 509101 tiptreepatisserie@tiptree.com www.tiptreecakes.com

THECAFELIFE.CO.UK | CAFÉ LIFE 51

NEW PRODUCT

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0800 644 6650 Your One Stop Beverage Shop AWARD WINNING COFFEES AWARD WINNING TEAS 100+ COMMERCIAL COFFEE MACHINES OFFICIAL BLENDTEC BLENDER PARTNER PAPER CUPS & DISPOSABLE PACKAGING SMOOTHIES, FRAPPES & MILKSHAKE MIXES 100+ FLAVOURS OF FLAVOURED SYRUPS FL ICED TEAS, LEMONADES & COOLERS OFFICIAL CBD BEVERAGE SUPPLIER

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