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magazine NOVEMBER 2015 ISSUE 71
www.thecafelife.co.uk
TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
F L AVO U R V I B E S
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some of our display stands for cafes and bakeries
Welcome! Congratulations to all this year’s winners of the Café Life Awards. Our thanks go too, to all the sponsors, and all those who helped in the judging process across the country. In this issue, we indulge in some festive food suggestions and design ideas, hear how Dame Kelly Holmes realised her coffee shop dream, and also report on the lunch! show and look ahead to the European Coffee Symposium which takes place in Copenhagen this month. 2016 promises to be another vibrant and successful year for all those involved in the café business, and we look forward to hearing your news and reporting on the events to come!
Clare Benfield - Editor
CONTENTS
Call 0800 688 9085 or visit us at www.dwdisplay.com
NEWS
FEATURES
4
Sandalj Trading’s Colombian Women’s Project
40 Celebrate – adding a festive touch.
5
Café Life Awards celebrate industry’s finest.
6
Starbucks Youth Action kicks off fifth year applications
8 Water-saving hand washing innovation
EVENT PREVIEWS
50 The right roast – choosing the right coffee. 56 Design – the importance of design.
ARTICLES 62 The sweet smell of online success - cupcake business boost
38 European Coffee Symposium 2015
64 Café 1809 – a year in the café business for Dame Kelly Holmes.
EVENT REVIEWS
REGULARS
18 Café Life Awards 2015.
47 New products. 58 Checkout.
32 lunch! 2015.
Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Sue Morgan Tel: 01291 636333 E-mail: sue@jandmgroup.co.uk Subscriptions and Customer Service Tel: 01291 636333 E-mail: subscribe@thecafelife.co.uk Editorial Address Café Culture, Association House, 18c Moor Street, Chepstow, Monmouthshire, NP16 5DB Fax: 01291 630402 E-mail: cafe@jandmgroup.co.uk www.cafeculturemagazine.co.uk Opinions expressed in Café Culture are those of the contributors and not necessarily those of J&M Group Ltd or Café Culture. No responsibility is accepted for the opinions of contributors. Café Culture is published by J&M Group Ltd. and supports Café Society. It is circulated to managers, executives, buyers, retailers and traders in the café industry. © 2009 J&M Group Ltd
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NEWS
Sandalj Trading’s Colombian Women’s Project
Paul Winterburn and Jane Dunning of The ArtHouse Café.
Customers turned café owners toast success with new drinks licence A couple of customers turned café owners are celebrating their first ten months in business with the introduction of a new drinks licence. Paul Winterburn and Jane Dunning gave up careers in banking and further education to take over their favourite eatery, the ArtHouse Café in Penistone, in January this year. The food and drink lovers have now developed a new menu, with more freefrom options, and gained an alcohol licence for the premises. Paul and Jane plan to introduce themed evenings serving freshly-prepared food, wines, craft ciders and beers soon and, in 2016, they aim to extend upstairs to create a new events space -and new jobs too. Their business’ expansion plans are being supported by Barnsley Business and Innovation Centre (BBIC), through the Enterprising Barnsley programme, which is funded by Barnsley Council. “We have always loved the Arthouse Café and came here often as customers. When the opportunity came up to buy the place we couldn’t resist. We are both passionate about food and drink and the idea of running a business within our own community was a dream come true said the couple.” This is the first time Paul and Jane, who both live in the Penistone area, have run their own business. Paul previously worked in customer services in the banking sector and has spent the last ten years setting up call centres in India, South Africa and the Philippines. And Jane has a career in lecturing behind her, leading courses in cookery and nutrition at Altrincham College in Manchester, and health and well-being at Barnsley College.
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An exceptional coffee grown and processed exclusively by women is not only a qualitycentered choice but is an ethical and sustainable purchase, say Sandalj Trading who presented a coffee yielded by Sandalj Trading’s Colombian Women’s Project for sample tasting at Host 2015. A collaboration between the Triestebased coffee importer and the Asociacion de Mujeres Cafeteras of the Cauca region of Colombia yields this outstanding coffee and remarkable project that aims to foster gender equality growth and the ensuing community-wide effects that impact children and the ecosystem. “Beneath the fine aroma of an espresso cup, there can be difficult work and life conditions for coffee producing communities,” says Enrico Venuti, CEO of the Triestebased company. “This is why Sandalj Trading Company has always intertwined quality and excellence with respect and support for the communities operating the primary stages of the coffee supply chain. With this philosophy in mind, the company’s most recent project involves establishing a direct relationship with female coffee producers in the Cauca region.
Working through the program’s various objectives, the mujeres can increase the quality of life of their children and extended families, whilst developing and improving their processing techniques to produce higher quality and progressively more environmentally sustainable coffee.” Purchasing of a batch of Colombian Women’s Coffee, selected with rigorous Sandalj Trading quality standards, fosters female social equality and promotes sustainability. The aroma profile of the Colombian Women’s Coffee is described as sweet and intriguing, according to expert taster Edy Bieker, managing director of quality and formation at Sandalj Trading Company (www.sandalj.com).
Catering firms advised to act now to maximise AIA tax savings Catering firms set to invest in business growth could save thousands of pounds by doing so before the end of the year, asset finance specialist Academy Leasing is advising. The Annual Investment Allowance (AIA) will fall from the current rate of £500,000 to £200,000 from January 1, 2016, reducing the tax relief cap on investments in equipment and development capital. The AIA offers tax relief at 100% on qualifying expenditure in the year of purchase, deductible from taxable profits. “Although the fall in AIA was less severe than expected in the Summer Budget, businesses can still make substantial tax savings by making their purchases before the end of the year,” said Academy Leasing managing director Michael Nolan. “The countdown is on to
benefit from the higher existing allowance and the maximum possible tax break.”
For businesses that have accounting periods that straddle 1 January 2016, the AIA will combine both the existing and new limits (a company with a March 31 year-end, for example, will have an allowance of £425,000 - £500,000 x 9/12ths + £200,000 x 3/12ths). From January 1, 2016 to year-end however, the AIA will only extend to the calculated allowance for this period.
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NEWS
Café Life Awards celebrate industry’s finest The winners of the Café Life Awards 2015, held in conjunction with the lunch! show, were announced at a glittering ceremony at the Grange Tower Bridge Hotel in London on 24 September 2015. In all, nine of the country’s best independent cafés received Gold Awards and Altrincham’s Rhode Island Coffee took Platinum. Coffee#1, which opened its first store in Cardiff in 2001 and now has over 50 stores, once again scooped the Café Chain of the Year award fending off stiff competition from some of the UK’s and the world’s leading café and coffee shop brands. Tri-Star Packaging claimed a ‘one-two’ result, earning both the Winner and Highly Commended spots in the packaging section of the New Café Product (non-food) of the Year category (the day after the awards, the Oval Eco Street Bowl made it a treble triumph for Tri-Star with a Commended award in the Lunch! Innovation Challenge). “I think it’s fair to say that we were the undisputed packaging kings in the Café Life Awards, and to win a commendation at the lunch! Innovation Challenge the following day was the icing on the cake,” said Kevin Curran, managing director of Tri-Star. Barry Callebaut Beverages UK also
collected a prestigious Café Life award for its popular Caprimo Crème Brûleé beverage following on from the successful introduction of the caffeine-free ‘dessert in a drink’ to the HoReCa and vending markets. Cimbali, the world’s largest coffee machine manufacturer, scooped Best New Café Equipment for the second time at the Café Life Awards in recognition of their S39
TE PGS, an advanced super-automatic coffee machine that features a new and exclusive milk management system which allows a creative barista to enhance the speciality coffee menu with more imaginative signature drinks and seasonal blends. Cimbali’s Daniel Clarke said: “We are delighted to win what is a second Café Life Award from the Café Society.”
Starbucks franchise business brews job opportunities Two new Starbucks branches have opened in Bristol creating 18 jobs, with the support of a six figure funding package from Clydesdale Bank, with expansion into Gloucestershire due over the next twelve months. Family-owned business, The Ethical Franchise Guild Limited, has completed an entire refit of both sites, which are located on Wine Street and Clifton Down, after purchasing the franchises. Future funding has also been granted to enable further growth for the business. Stewart Linnane, commercial relationship manager at Clydesdale Bank’s Business and Private Banking Centre in Gloucester, facilitated the deal. The Ethical Franchise Guild Limited is operated by award-winning business owner, Stuart Montgomery, who opened his first franchise, an Irish pub, in Thailand in 1995.
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He established the Guild in 2014 to open and operate Starbucks throughout the South West of England. He is planning to increase the number of sites and employees in Gloucestershire over the next 12 months. “A franchise, like any other business, takes time to grow and I’ve found it pays to move steadily in the early years until you know the ins and outs of the brand you have taken on. After a couple years, you are able to develop faster due to a deeper understanding of the business and its customer,” said Stuart Linnane. “In every organisation I have been involved with, I always focus first and foremost on the customer. Too many companies are run purely on numbers and while many are successful, they could be so much more profitable if they paid greater attention to their customers.
“The Bank’s understanding of the franchise market in addition to the challenges and opportunities that go along with it, has been essential in helping us successfully launch our Bristol stores. The team knows what works and what doesn’t, meaning they are able to offer us sound strategic advice as well as financial support.” Clydesdale Bank has strengthened its support for UK SMEs by becoming the first to partner with the British Business Bank under its ENABLE Guarantees scheme. Up to £125m of new lending by Clydesdale Bank will help more small businesses achieve their growth ambitions.
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NEWS
Starbucks Youth Action kicks off fifth year applications Starbucks partners and UK Youth are calling for grant applications from 16-24 year olds with winning community project ideas. Starbucks Youth Action, a programme supporting young people not in education or employment to carry out a project benefiting their community, launched in September and is the fifth year of the programme run by Starbucks and UK Youth set to offer over 100 grants to successful 16-24 year olds who have a community idea they want to bring to life. Running until March 2016, the programme provides young people not in education or employment
with a monthly opportunity to apply and be in with a chance to receive a ‘seed-corn’ budget to kick start their winning campaign. Awarded applicants are given access to a specially designed App which guides them through the planning and delivery of their social action project. As well as a copy of UK Youth’s
SSP to enhance offer at Newcastle International Airport SSP, an operator of food and beverage brands in travel locations worldwide, is to offer passengers at Newcastle International Airport a new food and beverage concept, Caffè Ritazza via a new facility which is to be part of a first phase redevelopment of the airport’s landside facilities to welcome its first customers later this year. The new facility has been designed to ensure that passengers flying from Newcastle will have a choice of high quality coffee offers, together with a broad selection of hot food, from breakfast through to late in the day. “Working in partnership with the team at Newcastle International, we have carefully analysed the needs of passengers at this important gateway to the northeast. Great coffee, a good range of alcohol products and hot food throughout the day were top of the list. Caffè Ritazza will enable us to meet all these requirements from one outlet,” said Simon Smith, CEO of SSP UK and Ireland. Created especially for the travel sector, Caffè Ritazza is inspired by the coffee-drinking culture of Italy, but retains the flexibility to be tailored to meet local needs.
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employability toolkit, they are provided the opportunity to accredit their project through UK Youth’s Leadership Unit and learn about job opportunities available at Starbucks. Since launching in 2011 across the UK and Ireland, the Starbucks Youth Action programme has supported
260 projects with over £450,000 worth of funding. The 2016 programme aims to reach over 18,000 young people across Britain. Simon Redfern, communications director at Starbucks said: “We’re excited about this year’s programme which provides opportunities to those not in education or employment. Many young people start their career with us and through our partners and through Starbucks Youth Action we know they want an opportunity to work and to succeed more than anything else. Our message to those young people is: ‘if you’ve got a bright idea, we’ll back it. So get in touch.”
Muffin Break launches new grab and go service National artisan bakery, Muffin Break (www.muffinbreak.co.uk), has announced that it is launching a new grab and go initiative to further expand its offering and cater to the growing needs of busy commuters who are looking for quick and healthy food options. The first store to implement the initiative opened at the Grand Central Shopping Centre in Birmingham on 24 September and is also be the first Muffin Break store to open in a train station location. “There’s a real demand for quick meal options from busy commuters who will be passing through the train station every day, so our new grab and go service will give them access to healthy on-the-go dishes. The introduction of modern street food, combined with increasingly busy lifestyles, has made grab and go food options an expectation for almost all catering establishments, including Muffin Break,” said Lisa Brook, who has recently been appointed general manager at Muffin Break. “Busy lives should no longer mean bland fast food for commuters on the run, because eating on-the-go has become particularly prominent on the high street, where authentic flavours and dishes have been made in a grab and go style, with options available for all diets and tastes. From meals served as takeaway options, to
Muffin Break has also expanded its lunch time options with the launch of a new ‘Toasted Turkish’ range made with Turkish flatbread and prepared in Muffin Break’s onsite kitchen. bundle meals featuring favourites such as sandwiches, jacket potatoes and soups: we are always searching for delicious new food options that are affordable and attractive to our customers.” Muffin Break is part of a growing series of franchisee and company owned artisan bakeries, which make a wide range of fresh food options from fresh ingredients on site daily. The Grab and Go stores will be serving favourite food options such as sandwiches, wraps, paninis, baguettes and a sweet selection. There will also be a range of cold drinks available as well as Muffin Break’s bespoke coffee blend, which is made from 100% Arabica beans. Muffin Break is planning to open 16 new stores before the end of the financial year, some of these will be offering the Grab and Go service and Muffin Break is also keen to open further stores in transportation hubs.
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NEWS
Cafeology wins animal hero award National coffee company Cafeology has been recognised at the 2015 Animal Hero Awards for its contribution to the protection of a Central American rainforest (the awards ceremony was held in London and hosted by actress Amanda Holden, and is endorsed by the RSPCA). Over 2,000 businesses, organisations and individuals were nominated for the awards and Cafeology made it to the final three short-listed in the Oustanding Business of the Year category. Finalists were decided by a panel of judges including RSPCA chief veterinary officer James Yeates, Countryfile presenter Michaela Strachan and Downton Abbey actor Peter Egan. The category recognises a business that has made animal welfare an important consideration for its business practices. Cafeology, based in Sheffield, was nominated for its Bird Friendly coffee initiative; a project that also received a Guardian Sustainable Business award in April 2015. Bryan Unkles, Cafeology founder and director, said: “We are humbled to have been nominated and then gone on to win in our category, but the ceremony was about much more than that; we shared an amazing evening with a diverse mix of people who all
had values and ethics in common and animal welfare at heart. It was touching to hear such heart-warming stories from the other inspiring nominees. “Yes we’re a business, but the environment has been at the forefront of our practices since we started the company in 2003. With this project we wanted to help protect migratory birds after hearing about how destructive some coffee farming can be to their natural habitats.” Cafeology set out to raise awareness of the need for more sustainable, shade-grown coffee in 2014 when it launched its premium fully traceable, environmentally friendly Bird Friendly coffee for the UK market. The coffee is cultivated by the Guaya’b Co-operative in Guatemala under the shade of tropical canopies and is farmed in a way that protects the rainforest, encourages migratory birds to flourish and improves growers’ livelihoods. This single estate Arabica coffee is certified by the Smithsonian Migratory Bird Centre in Washington DC and is also the first coffee to be endorsed by the RSPB, the UK’s largest conservation charity; a donation from the sale of every tin goes directly to the organisation. The success of Bird Friendly certified
Café’s 15 seconds of fame 15 months ago, Ali and Sally McFarlane decided to follow their dreams, put their money where their mouth was and open stand-out cafés in Scotland’s most unique locations. Starting with a disused police box in Morningside, Ali and Sally McFarlane launched their first shop, The Counter and over the past year business has boomed (The Counter has expanded rapidly and Ali and Sally now have three police box coffee shops dotted around the coolest locations in Edinburgh). In October, the couple entered a ‘15 Seconds of Fame’ competition hosted by mobile payments company iZettle where they had to submit a 15 second video to
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be in with a chance of winning their own television advert. Hundreds of small businesses across the UK entered and with only seven winners, competition was tight. But in true The Counter style, it was Ali and Sally McFarlane who managed to make their business standout and as winners of the competition, they will now see their advert broadcast up and down the country for a week in November (it will be shown on channels such as Sky News, Sky Sports, Comedy Central and many more). “The past 15 months has been a whirlwind for us but winning this competition and having our independent coffee business broadcast on primetime television really is the icing on the cake,” said Ali McFarlane. “We entered the competition to show off our business and iZettle is kindly letting us show off our hard work.”
Left to right, Cafeology's Toni Unkles, Bryan Unkles and Arelene Phillips CBE. coffee is measurable. Research by the SMBC in Peru shows that while a sunny plantation harbours just 61 species of birds, this number jumps to 243 when coffee is cultivated under a canopy of ten tree species or more. Founded by Bryan Unkles in 2003, Cafeology maintains strong ethical and environmental principles. In 2015 he visited the Guaya’b Co-operative to see first-hand how its practices help to preserve tropical forests and provide a healthy habitat for birds and other wildlife. He learnt that the farmers must be re-certified every three years in order to retain their Bird Friendly status. Meanwhile, the premium prices they obtain for their product is invaluable in supporting their families and boosting local economies.
Water-saving hand washing innovation In conjunction with Mulmar Food Service Solutions, Biomeco (an innovative Italian ecological technology company) introduced iClean to the UK market, the product having won a New Product of the Year Café Life Award at this year’s awards. With natural resources ever more stretched, finding ways to make the most of what we have becomes increasingly important. The global water crisis means 750 million people globally lack access to clean water and where people do have access, around 95% of all water that goes into the home ends up down the drain, claim Biomeco (when washing hands for 15 – 20 seconds it consumes 1.5 – 2 litres of water and if completed twice a day by one person, this consumption would be up to 1,460 litres of water a year). Biomeco S.r.l. felt that this was unacceptable and something that needed to be improved, setting out to devise an innovative hand washing device with the aim of
making it one of the most efficient, hygienic hand washing devices on the market. iClean prewashes, soaps, rinses, disinfects and dries the hands, all while using no more than 75ml of water throughout the full cycle. This minimal amount of water when compared to traditional methods would use only 55 litres of water a year when used twice a day, an incredible 96% saving say the company. The internal sensor activates the machine with zero physical contact required from the user and the hygiene benefits of the iClean means it can be used almost anywhere (hospitals, restaurants, kitchens, gyms and cafes to name but a few). The versatility of the iClean also means it can be used on a moveable stand or it can be statically mounted. It is a device that runs on 1.1kw of power so can be used with a standard domestic plug socket.
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NEWS
Beyond the Bean introduce the new Barista Bursary Beyond the Bean (BTB) have just introduced their latest project called the BTB Barista Bursary, and designed to give financial support and advice to one lucky applicant throughout the UKBC heats, and hopefully on to the championship finals. The BTB Barista will immediately qualify for support attending the heats, £100 credit to use on the BTB Gear range and a place on the SCAE World Competition Education Programme (WCEP). The WCEP takes place in London from 23-27 January 2016 and is focused on competition training, making it a great experience for anyone that is interested in the competition as a judge, competitor or coach. Applicants are asked to send a video showing why they should be picked as The BTB Barista (the deadline for entries is 30 November 2015). For more information on the competition, panel of judges, how to apply and what is expected from the exciting new partnership visit www.beyondthebean.com/baristaburs ary. Beyond the Bean have been a market-leader in the coffee industry for over 18 years with experience of sponsoring the UK Barista Championships. They are on the SCAE UK committee, have held various WCE positions and are also hosting the 2016 UKBC Bristol heat.
Délifrance UK’s multi-million pound investment programme Délifrance UK Ltd has unveiled the culmination of a £30 million investment programme boosting its capacity for supplying quality, rustic breads to foodservice and retail. The programme sees the conclusion of a three-year plan to specify, design and install a state of the art stone baked bread line, believed to be the largest and most technologically advanced in the UK. The line, which is the first to incorporate robotic scarification in the UK, will facilitate large scale production of multiple varieties of rustic bread utilising the latest technology in dough lamination, weight regulation and control systems. Additional investment in the Southall bakery brings a new “innovation and development” bakery area for future NPD and training alongside modernised staff changing areas and canteen. Délifrance UK managing director Ian Dobbie said: “Délifrance has been developing bakery solutions for food service providers, retailers and bakers for 30 years and here in the UK, we have been planning a major expansion and development of our Southall site since our acquisition of Le Pain Croustillant in 2009, which gave Délifrance the opportunity to concentrate on supplying larger volumes of premium, added value breads. Our long-term strategy involved investing heavily in our manufacturing processes to achieve this and we are delighted to unveil the results.” The stone baked bread line features an Italian Serpentino stone which offers a better heat transfer than traditional stone guaranteeing an authentic, stone bake finish
with a crisp, rustic crust and a waxy internal texture. With the capability to produce large volumes of multiple products on one line, added value breads incorporating cheese, fruit, vegetables, herbs or seeds are now part of the extended Délifrance rustic portfolio. “The instore bakery bread market is worth £612 million according to August 2015 IRI data as consumer tastes become more complex with shoppers looking for speciality, premium breads,” Ian Dobbie added. “With the surge in interest in baking and customers being as discerning over their sandwich carrier as their sandwich filling, we are experiencing an unprecedented demand for affordable, rustic breads. Our new line and modernised bakery will satisfy this demand by supplying both retail and foodservice customers with ranges which replicate the key characteristics of artisanal breads, but in large volumes. Our age-old French know-how, gastronomic heritage and technological advances mean we can sell a little bit of France around the world and respond quickly to customer tastes.”
Chesterfield’s Tea Room of the Year H&F Vintage Tea Rooms has been crowned Chesterfield’s best tea room in the town’s prestigious Food and Drink Awards held in October. H&F Vintage Tea Rooms, which is based on New Beetwell Street in Chesterfield, Derbyshire, was praised by judges who said its ‘attention to detail was second-tonone on almost everything but, above all the fantastic environment, themed décor and uniforms created a real authentic English tea room from a period long gone.’ Owner Louise Peel said: "Winning the tea room of the year is more than we could have hoped for. It's an amazing achievement for all the team. Customers
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always comment on the vintage theme, cakes and our building." As well as H&F Vintage Tea Rooms, 11 other food and drink establishments, producers and individuals were also named as Chesterfield’s finest at the sellout awards ceremony hosted by celebrity chef Theo Randall. Theo Randall said: “Chesterfield’s food and drink scene is thriving; the strong field in the Best Newcomer category is testament to that. I commend all the finalists in this category knowing only too well myself, when I opened my first restaurant, Theo Randall at the InterContinental in 2006, the courage,
commitment and belief in yourself it takes to set out and do it on your own.”
A vintage victory for Chestefield’s H&F Vintage tea rooms, with the vintage look embraced both in and out of work, say the enterprise.
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CAFÉ SOCIETY
Why you should opt in for Assurance In November 2014, the Café Society along with the British Sandwich Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the deal with enforcement agencies in future. Here, association director, Jim Winship, explains how the scheme will work and why it could have major benefits for everyone. In partnership Every year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards Officers to check that they are doing everything correctly and not putting the public at risk. While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices. Interpretation of law is not always consistent between local authorities. For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost. To address this, the Café Society has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice. The partnership, which has the approval of the government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities. In essence this means members will have one point of contact for assured advice and guidance specific to the industry. What is assured advice? Assured Advice is advice provided by the Society’s Primary Authority Partner, Slough Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law. This means that guidance on issues directly affecting member businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same.
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take up issues and provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Society can take it up through the partnership for assured advice to be produced.
The
BRITISH
SANDWICH ASSOCIATION
It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Society, not with the member. Thus, members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case. How does it work? On issues that specifically affect the café sector – such as the new EC labelling regulations - the Society will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge. Members can also ask the Society to You can find out more about the scheme by contacting Café Society director, Jim Winship at jim@cafesociety.org.uk
What does Assured Advice cover? In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements for sandwiches, which includes advice on how to deal with the new allergen requirements. How to join the scheme The scheme is only open to all members of the Society. To take advantage of the Assured Advice and gain the protection of the coordinated primary authority partnership, members simply complete a straightforward on-line form (visit http://www.thecafelife.co.uk/ for a link). There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Society takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance. Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can optin to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area. Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme.
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NEWS
Creative signature drinks just got a whole lot easier Enhancing the speciality coffee menu with creative signature drinks just got a whole lot easier claim Cimbali (www.cimbaliuk.com) via their new S39 TE PGS super automatic coffee machine which features a new and exclusive milk management system. The patented Milk Precision System (Milk PS) can froth milk using air only, without heating it first and this allows a creative barista to easily expand a chilled coffee offer by adding, for example, cold froth topped macchiato, layered multi temperature latte or a range of coffee cocktails to the
menu. Alternatively, the milk can be frothed first and then heated to create richer, textured foam that really compliments cappuccino, latte, flat white and other classic hot beverages. The ability to set the milk temperature of each drink independently in this way gives the barista great scope to experiment with new recipe ideas and to keep the menu interesting with the addition of new signature drinks and seasonal blends, say the firm. The S39 TE also benefits from other Cimbali patented technologies including TurboSteam (which allows large amounts of milk to be
New hopper and dosing unit cleaner During Host 2015, pulyCAFF broadened its line of ‘green’ products by adding pulyGRIND Hopper – a practical hopper and dosing unit cleaner. Cleaning the grinder-dosing unit is essential to guarantee a perfect espresso, say the firm - roasted coffee releases some of the oils on the containers’ surface, causing their oxidation and, if not removed, the pollution of the fresh coffee grains poured into the hopper and of the ground coffee poured into the dosing unit, and meaning the espresso brewed will not taste as good. The hopper and dosing unit must be regularly cleaned and pulyGRIND Hopper is very easy to use. After removing the solid residues, spray it onto a clean cloth and wipe off the surfaces until they’re clean and dry, without the need to rinse them out, say the firm. The product, made with natural ingredients, is suitable also to clean and sanitize stainless steel surfaces and chromed equipment (it is available in a practical 200 ml bottle with sprayer).
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heated without manual intervention), SmartBoiler (to optimise the filling of the boiler to ensure a constant heat level even though busy
periods), ThermoDrive (a thermal balance system that fine tunes the brewing temperature to suit the blend of coffee being used) and the award winning PGS (which adjusts the grinder burrs automatically through the working day in order to guarantee consistent coffee quality). The Cimbali S39 TE uses fresh milk and freshly ground coffee beans and is best suited to fast paced environments where it delivers consistent coffee quality at speed. (it is capable of producing 260 cups of freshly brewed espresso an hour).
Café du Monde raise £100,000 for MacMillan Supplier of luxury coffee systems, Café du Monde, is celebrating having raised over £100,000 for Macmillan Cancer Support. Over the past 10 years, Café du Monde has encouraged its customers, suppliers, relatives and friends to join Macmillan’s World’s Biggest Coffee Morning appeal. Each year they have donated free coffee to their clients to encourage them and over ten years an impressive total well in excess of £100,000 has been raised for the charity. Macmillan Cancer Support helps improve the lives of people affected by cancer. Over two million people in the UK are living with cancer and The World’s Biggest Coffee Morning is the charity’s largest fundraising effort of the year. Every penny raised helps fund vital cancer care services including providing essential information, expert medical care, emotional
support and financial help. This year’s coffee morning appeal took place on 19 September and Café du Monde were continuing their fund raising efforts. This year they held a coffee morning at the Guild Theatre in Northfleet with photography competition, cake stalls and even a science zone, complete with a chemistry section and reptile areas for the youngsters to enjoy.
Dalla Corte’s new espresso machine Mina is the new one-group espresso machine by Dalla Corte, featuring a pleasant linear design, as well as several structure innovations, including a new lever yoke. As the lever yoke is lowered, water flowing to the coffee cake is brought to 9 bar: all the barista has to do is adjust the extraction until they achieve the desired result. They can then repeat the procedure accurately for each shot, or adjust and save custom settings for different coffees and blends. Mina comes with a patented technology, developed by Dalla Corte’s R&D - the exclusive DFR (Digital Flow Regulation – patent pending) system provides electronic water flow control during each single
extraction stage. In fact, preinfusion water starts flowing at zero bar and the opening degree of the water valve can be pre-set digitally with graduations of onehundredth of a millimetre to provide maximum precision in water flow throughout the extraction process, say the company. Mina’s looks can be customized, as well. Besides the standard matte Black, White, Glass and Yellow colours, a whole range of wooden, metal and glass materials can be used. Moreover, single or multi-colour coatings in their opaque or transparent, matte or gloss versions are also available.
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NEWS
Colpac’s new cup and pot sealer
Caffeine says radical, eco-friendly disposable system is a ‘game-changer’ Fresh milk is the best thing for taste and foam texture in espresso-based drinks, but on the other hand, it can be amongst the worst when it comes to hygiene. Until now, bean-to-cup coffee machines that incorporate a fresh milk system have been a real challenge for staff when it comes to cleaning as milk can clog pipes creating odours and bacteria, and it requires expensive, powerful and unpleasant chemicals for thorough cleaning. Caffeine (www.caffeineonline.co.uk) – a UK coffee machine specialists distributing brands including Schaerer and Gaggia - says that it has launched a new milk system, the NC (no-clean) Foamer, developed by Schaerer, which is eco-friendly and needs no nasty chemicals. In fact, it’s also cheaper than a single dose of the chemicals used to clean a traditional system, claim the company. The key to the new system is that it’s disposable. Designed for use in the popular Schaerer Coffee Prime range of bean-to-cup espresso machines, at the end of each shift the operator simply opens the door, unclips the NC Foamer and disposes of it. It’s fully biodegradable and HACCP-compliant. The next day they simply clip in a fresh one. “What used to be a horrible end-ofshift task is now a cinch,” says Justin Stockwell, managing director of Caffeine Limited. “The fact that there’s no need to use powerful cleaning chemicals is a big plus for staff health and safety, too. The system is truly radical, it’s a gamechanger.”
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Colpac has announced that it is expanding its popular range of counter-top sealers with the addition of the new ColSeal Auto Cup & Pot Sealer - a versatile semi-automatic sealing machine system, built to seal ‘film lids’ onto paperboard cups and pots as well as plastic cups and suitable for different size cups and pots (8/10/12/16oz). This simple and efficient sealer allows operators to be in production within a few minutes, claim the firm, and being lightweight it can be bench or work surface mounted near to a single phase domestic 240 volt socket. It features an automatic film wind with adjustable feed and a single cycle function and auto continuous cycle
selection, as well as the option of photo eye registration for printed film. It is straightforward to load and unload, and the tool plate is easily removed for wash down and changeover (an interchangeable tooling makes it suitable for other diameters). With a sealing capacity up to 400 units per hour, the ColSeal Auto Cup & Pot Sealer is a price competitive piece of equipment designed specifically for back of store and is suitable for delicatessen, coffee shops and sandwich shops.
New brand of cold press juices Moju are currently launching nationwide with their three supernourishing, cold-pressed juices that use more nutrient-rich veg than sugary fruit, claim the new brand. With the aim of bringing juice bar quality juices to supermarket, coffee shop and deli shelves across the country, Moju point out that they are steering clear of corner-cutting purees, pulps and additives (their ingredients recipe list being listed on the back of each bottle). Moju cold-press their juice, maximizing the health-giving properties of fresh, pure ingredients (cold-pressing is the closest you can get to fresh fruit and veg - extracting up
to five times more nutrients than traditional methods) and the company was founded by university friends, Charlie Leet-Cook and Rich Goldsmith. “Cold-pressed juice has to date been a niche product for the health conscious. We simply started making it for ourselves to stay healthy whilst working too many long hours in our corporate jobs,” said Rich Goldsmith. “When we looked at the typical juice offering on the market everything was high in sugar and pasteurised. So we decided it’s not just the super health-conscious who deserve the benefits of cold-pressed. We started Moju to introduce a much wider audience to a tastier and genuinely healthier way of living.”
Good news for coeliacs Gluten-free need not mean treat-free thanks to an extensive range of gluten-free confectionery products now on offer from Country Choice. The individually wrapped range, frozen and ready to defrost, includes traditional favourites such as a Cherry Bakewell Tart and Madeira Cake as well as some modern twists like a Cranberry & Pecan Flapjack and a Ginger, Polenta and Almond Shortbread. Three varieties of cake slice include a light and fluffy Madeira Cake Slice (28g), a moist Chocolate Cake Slice (28g), and a chunky Genoa Cake Slice (32g), whilst a case from the Muffin Selection contains 15 each of two popular flavours - Blueberry (83g) and Lemon flavour and Poppy Seed (95g). A selection of ‘We Love Cake’ treats includes three slices - Apple Crumble Slice (71g) layered with an apple filling flavoured with elderflower, an Apricot Macaroon Slice (72g), a shortbread base topped with a fruity
apricot filling and a toasted coconut macaroonstyle crumb and an Iced Fruit Cake Slice (90g). Also included in the ‘We Love Cake’ range are Bakewell Tarts (47g), bursting with apple, plum and raspberry jam on top of almond flavoured sponge, finished off with the traditional fondant icing and a half glacé cherry, and Chocolate Pecan Brownies (58g), a rich and satisfying, as the name suggests. Completing the Country Choice gluten-free line-up are the Honeybuns Snowy Hills (85g), a ginger, polenta and almond shortbread with a lemon sponge topping; a Honeybuns Milk Chocolate Brownie (75g), topped with chocolate chips; and the hazelnut and orange flavoured Honeybuns Amondi Cookie (70g).
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NEWS
SHORTS
The Cores Cone Gold Filter is available from Has Bean Coffee (C277GD) and brews between one and eight cups (RRP £45.00).
iPad-friendly ordering! Loyalty card company - Customer Loyalty Cards (www.customerloyaltycards.co.uk) - report that their web site is now iPad-friendly, making ordering online easier. Their facility offers cafés and coffee shop operators the chance to design their own loyalty cards with the aim of increasing repeat business. Lavazza launch their 2016 Lavazza calendar The 2016 Lavazza Calendar, which has been produced together with Slow Food. ‘From Father to Son’ is the 24th instalment in Lavazza’s iconic series of breath-taking calendars snapped by an unprecedented list of world-renowned photographers – features thirteen stunning pictures by 26 year old Canadian-born Joey L. The remarkable photographic journey, produced under the creative direction of Armando Testa, follows on from Steve McCurry’s African portraits (in the 2015 Lavazza Calendar) and captures the new generation of Earth Defenders in Central and South America (an inspiring selection of young men and women pictured with their fathers, who have drawn on lessons handed down the generations to feed the planet in a fair and sustainable way for the benefit of the local community). CRU Kafe support Starbucks Coffee Theatre Concept Fair Trade and ecologically-conscious Nespresso coffee capsule rival, CRU Kafe have announced that they support Starbucks new 'coffee theatre' concept. In response to news that Starbucks venue into a 'coffee theatre' concept opening in central London, CRU Kafe co-founder and CEO Colin Pyle said: “I think it’s great to see one of the biggest coffee companies in the world taking a local approach and listening and reacting to what customers want. London is setting trends across the world for coffee and how we make it and consume it. Customers want more from their coffee providers and it’s great to see that what we’ve been doing with CRU Kafe online is hitting the high street with big giants in the coffee industry.” CRU Kafe is a completely organic, fair-trade coffee packaged in recyclable Nespresso compatible pods and delivered to customers’ doors. Dawn Foods secures further certifications Dawn Foods, bakery ingredients and finished sweet bakery products suppliers to high street and plant bakeries, retail and foodservice markets worldwide, has expanded its portfolio of quality certification marks. The company has secured Halal Certification for all products manufactured at its bakeries in Evesham UK and Steenbergen in the Netherlands. As well as the BRC Global Standard for Food Safety (Grade A) at Dawn UK and Ireland, Holland, Belgium, France, Germany, Hungary and Portugal, and certification against client specific quality management systems, Dawn also holds RSPO (Round Table on Sustainable Palm Oil) certification and UTZ Chain of Custody for Cocoa supply. Dawn Foods Evesham is also certified Kosher and Vegetarian.
Has Bean stocks Cores Cone Gold Filter Has Bean Coffee, dedicated to supplying the best coffee, is now stocking Cores Cone Gold Filter, a high quality gold filter that produces exceptional coffee. The gold filter does not cause a chemical reaction as the coffee passes through it and it also features unique longitudinal slots that help water flow out faster with minimal lowering of water temperatures. Even if a coffee particle is in the slot, the hole will never be clogged, claim the firm (the slots are also punched from the inside out so the water flow is also much smoother). The base of the Cores Cone Filter is raised (patent pending) so water flows outwards, and does not gather in the central lower area. As a result extraction is optimised to showcase the full flavour of the coffee. The Cone Filter can be used with a filter stand that can also be used as a lid.
“There are more and more demands being placed on the speciality coffee sector to produce even better cups of coffee and the Cores Cone Gold Filter, courtesy of our friends at Oishi in Japan, is an exceptional filter that delivers on taste and quality of the coffee produced,” said Stephen Leighton, MD of Has Bean. “It taps into the popular ‘pour over’ coffee sector which is growing day by day. The gold filter gives the barista or coffee enthusiast precise brewing control as they can pour at whatever speed they want and the gold ensures there are no chemical reactions, thus producing an exceptional cup of coffee. We know that consumers are placing a growing importance on handcrafted coffee made with fresh high quality ingredients. The gold filter helps to deliver this.”
Taylors of Harrogate re-launches Classics Speciality Tea Range Taylors of Harrogate has redesigned and refreshed its Classics Speciality Tea offering to showcase the tea merchant’s British heritage, quality credentials and to appeal to a range of out of home customers. The range now comprises 15 high quality variants in both 20 and 100 pack formats, including the best-selling classic British black and green teas, as well as
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fruit and herbal infusions. The packaging, which has been re-designed to give the range consistency and a stronger point of difference, features classic British cues, premium paper envelopes with a tear opening and an internal aroma barrier to preserve quality and freshness. The new-look packaging also has a matt finish with a coloured gloss band to identify each variant and
gold foil embellishes the Taylors of Harrogate logo and royal warrant. Natalie Cross, out of home manager at Taylors of Harrogate, said: “The decision to re-launch our Classics Speciality Tea range was done so with our out of home customers firmly in mind. We wanted to provide an offering that is consistent, looks great and meets their needs. “We recently conducted a
piece of research to help us understand what people like about Taylors of Harrogate and have drawn upon these findings when re-developing the range. Characteristics such as our long history, quality credentials, ethical practices, ‘Britishness’, traditional and family values were all highlighted and we’ve worked hard to ensure that all of these values have been encapsulated.”
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Awards 2015 ponsored by New York Style Bagels, Tetley, Cranswick Food on the Go, Café Bronte, Bradshaw and Café Culture magazine, and held in conjunction with the lunch! show, the Café Society trade association hosted its Café Life Awards at a dinner held at the Grange Tower Bridge Hotel in London on the 24 September 2015 (coinciding with the first evening of the two-day lunch! show exhibition held at the nearby Business Design Centre in Islington). From Britain’s best independent cafes to the finest café chains, the Awards also recognised all other aspects of the industry. In all, nine of the country’s best independent cafés received Gold Awards and Rhode Island Coffee, George Street,
S
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Altrincham, took Platinum. Coffee#1, which opened its first store in Cardiff in 2001 and now has over 50 stores once again scooped the Café Chain of the Year award fending off stiff competition from the UK’s and the world’s leading café and coffee shop brands. In true café style, this smart casual evening had dinner, wine and music. The host for the evening was celebrity chef and café entrepreneur, Aldo Zilli. Speaking at the awards, Aldo Zilli said: “Innovation in the sector is awesome. When I had my café in Soho about 15 years ago we tried things that were ahead of its time. Since then things have leapt forward in the café sector and they're now closing in on the restaurant
sector. The progress in the last year alone is immense and the artisan approach of cafes, using amazing produce is bringing us amazing food and beverages." The Café Society’s Gethin Evans added: “Café culture in the UK is one of the fastest growing lifestyle choices on the high street. More and more outlets are taking inspiration from cafés and coffee shops. Pubs, bakery chains and even fast food outlets are modelling themselves on cafés and one in five of us is a daily café visitor. The Café Life Awards celebrates all that is great in British café life and the award winners are truly great producers, suppliers, people and organisation.”
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AWARDS
The Café Sandwich Challenge This competition was held during the first day of the lunch! show, and comprised three sponsored categories. This challenge aims to encourage the development of sandwiches (whether made in-house or bought in) that have been developed specifically for café/coffee bar market. Out of the three winners, one was judged to be the Overall Winner, and received the award plus a cheque for £500.
Left to right – Phil Bullivant (Bradshaw), Barny Luxmoore (The Jabberwocky) and Aldo Zilli.
Left to right – Hannah Sibley (New York Style Bagels), Simon Chiremba (Premier Foods) and Aldo Zilli.
BRADSHAW MENUMASTER TOASTED SANDWICH COMPETITION CATEGORY
NEW YORK STYLE BAGELS CATEGORY
Winner: Barny Luxmoore (The Jabberwocky – The Manwich) Finalists Rachel Price-Whittle (The Cooking Company – Steak & Chimichurri Melt) Emma Taylor (Greencore – Korean Pulled Pork and Beans on Toast) Simon Chiremba (Premier Foods - Umami Braised Beef Brisket) Barny Luxmoore (The Jabberwocky – The Scotch Egg Toastie) Kate Price-Whittle (The Cooking Company – Ultimate Banana Split)
Winner: Simon Chiremba (Premier Foods – The Ultimate Double BLTA) Finalists Susan Yarnell (A Great Little Place – Egyptian Grilled Chicken) Dominic Salter (The Sandwich Box – Pulled Long Cooked Brisket) Stephen Freeman (Amadeus Catering – Sheik, Rattle & Roll) Susan Yarnell (A Great Little Place – Smoky and Spicy Mackerel Pate)
Café Culture magazine Evening Culture Category Left to right – Clare Benfield (Café Culture magazine), Sue Price-Whittle (The Cooking Company) and Aldo Zilli. CAFE CULTURE
magazine
Winner: Sue Price-Whittle (The Cooking Company – Sticky Pomegranate Lamb Flatbread) Finalists Rob Lawton (Greencore – Tender Pork Loin on Spelt Loaf Bread) David Koller (The Wholesome Café – Mojito Chicken on multi-seed bagel) Emma Taylor (Greencore – Sushi Surprise) Tasha Rose Carmichael (The Cooking Company – Summer Days Salmon) www.thecafelife.co.uk
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AWARDS
The Café Sandwich Challenge Overall Award Winner
Left to right – Phil Bullivant (Bradshaw), Barny Luxmoore (The Jabberwocky), Hannah Sibley (New York Style Bagels), Sue Price-Whittle (The Cooking Company), Simon Chiremba (Premier CAFE CULTURE Foods), Aldo Zilli and Clare Benfield (Café Culture magazine).
magazine www.thecafelife.co.uk
The Café Design Award This award aims to encourage good design practices in the sector and is aimed at those who are responsible for developing new concepts in the high street. The judges decided to split this award into two categories – independent and chain.
Left to right – Carsten Holm (Diversified Communications), Linn Georgson (Absolute Abode) and Aldo Zilli.
TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
Winner: Simon Chiremba (Premier Foods)
The Café/Coffee Bar Chain of the Year Award
Independent category Winner: Absolute Abode (Coombe Lane, London) Finalists Foxcroft & Ginger (Mile End Road, London) The Stables Café (Heaton Park, Manchester) Six, Eight Kafe (Temple Row, Birmingham) Drink, Shop & Do (Caledonian Road, London) Thirty Seven Coffee Shop (Ferndown, Dorset)
This award aims to recognise the work being done by leading operators to set standards and drive the market in terms of innovation, standards and consumer satisfaction. All café chains are considered for these awards (no shortlist is published).
Left to right – Carsten Holm (Diversified Communications), Dave Daniels and Hannah Frude (Boston Tea Party) and Aldo Zilli.
Helen Nunn (Coffee#1), Nick Anderson (Cranswick Food on the Go), Wendy O’Shea, Jo Hamilton-Welsman (Coffee#1),and Aldo Zilli. Winner: Coffee#1
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Chain category Winner Boston Tea Party (Plymouth) Finalists Café Concerto (Whitehall, London) Coffee #1 (Aberystwyth) Starbucks (The Kiosk, Westfield, London)
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AWARDS
The Tetley Afternoon Tea Experience Challenge The Tetley Afternoon Tea Experience saw the most creative cafés and café suppliers create a bespoke sweet and savoury product, paired with one of Tetley’s range of teas, to provide the ultimate Afternoon Tea Experience. Tetley invited entrants to come up with an afternoon tea promotion that offers consumers a selection of sweet and savoury products to match particular varieties of tea. A prize of £500 was awarded for the most original Afternoon Tea Experience.
The Café Society Award The night’s flagship award was presented to a company that committed to doing business responsibly and conducting themselves in ways that earn the trust and respect of customers, staff and neighbours through ethical sourcing (working with farmers all over the world that help ensure they are able to buy the high‐quality coffee their customers expect), environmental stewardship (sharing customers' commitment to the environment and believing in the importance of caring for our planet and encouraging others to do the same) and community involvement (from the neighbourhoods where stores are located to the ones where their coffee is grown). Their story began in 1971 when they were a roaster and retailer of whole bean and ground coffee, tea and spices with a single store in Seattle’s Pike Place Market. Today, they connect with millions of customers every day with exceptional products and more than 22,000 retail stores in 67 countries and are committed to ethically sourcing and roasting high-quality Arabica coffee.
Left to right – Brett Grimshaw (Tata Global Beverages), Richard Farrington (The Old Forge Café & Restaurant) and Aldo Zilli. Winner: Richard Farrington (The Old Forge Café & Restaurant – The Devonshire Cream Tea) Finalists Barny Luxmoore (The Jabberwocky – Afternoon Tea Sushi) Dawn Roe (Saints & Sinners – The Gents Afternoon Tea) Dawn Roe (Saints & Sinners – The Greenhouse Effect) Dominic Salter (The Sandwich Box – The Mad Earl Grey Afternoon Tea) Katarina Willingham (Lemon and Soul Cookery School – The Tetley Inspired Afternoon Tea)
Left to right: Clare Benfield (Café Culture magazine), Steve Flanagan (marketing & category UK & Food EMEA – Starbucks) and Aldo Zilli. Winner: Starbucks
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TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
Thank you! The Café Society would like to thank our sponsors Bradshaw, New York Bagel Co, Cranswick Food on the Go, Café Bronte, Tetley and Diversified Communications – the organisers of lunch! We would also like to thank all those who took part in the judging process, particularly Keith Allen from Foodservice Centre, Phil Morgan from Future Foods, Tina Toft NPD Specialist, Linda Ward from Campden BRI
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and Michele Young from Foodservice UK. Thanks also go to Camilla Deane from Bradburys, Mark Arnold from Tasties and Frank Boltman from Trade for the café judging, as well as to Frances Crute from Pret and Terry Wiggins from House of Commons Catering for the competition judging. Special thanks to Linda Ward and Camden BRI for their help and the use of their venue for the product judging.
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AWARDS
The Café Beverage Award This award aims to encourage the innovation and development of beverages specifically for the café/coffeebar market, whether these are made in-house or by specialist suppliers. The award is divided into two sections – hot and cold.
The Independent Café/Coffee Bar Award This award aims to recognise the work being done by entrepreneurs in the industry to develop successful independent café/coffee bars. A café/coffee bar business is considered to be independent with fewer than 10 outlets. The judges this year visited a record number of cafes from Cornwall to Scotland.
Left to right – Karsten Holm (Diversified Communications), Linn Georgson (Absolute Abode) and Aldo Zilli. Hot category Winner: Barry Callebaut (Caprimo Crème Brulee)
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TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
Left to right – Clare Benfield (Café Culture magazine), Gillian Pearson (Smootheelicious) and Aldo Zilli. Cold category Smootheelicious Smootheelicious Range Highly commended Hampstead Tea – Organic Iced Tea Range Short-listed Breckland Orchard – Posh Pop Range Nude Espresso – Nude Ethiopian Konga Sede Cold Brew Coffee Coffee #1 – White Chocolate Mint Mountain Zuma – Non-dairy Vanilla Bean Frappe
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Centre foreground, left to right – David Howarth (Rhode Island Coffee) and Jonathan Guild (Café Bronte). Platinum Award Rhode Island Coffee
Gold Awards Winners Left to right – Kirsten Gilmour (Mountain Café, Grampian Road, Aviemore), Georgina and Quinton Dawson (Foxcroft & Ginger, London), Ewelina Duma, Mark Mullen and Susan Yarnell A Great Little Place, Southport), Aldo Zilli (centre), Jonathan Guild (Café Bronte) and Davina Tanner (Café Britannia). Back row – Timberyard (Reljo Kivistick and Yuko Inoue). Thirty Seven Coffee Shop, Dorset (not present on night) The Stables & Pavillion Café, Manchester (not present on night) Timothy’s at Fosseway Garden Centre, Moreton-in-Marsh (not present on night)
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AWARDS
The Café Chain Development Award This award is presented to non-core café businesses that have developed cafés within their operations. All in-store cafés are considered for this award (no short-list is published).
Left to right – Nick Anderson (Cranswick Food on the Go), Katherine Bagshaw-Cope (Debenhams) and Aldo Zilli. Winner: Debenhams (Restaurant on 4, Birmingham)
The Café Food Award This award encourages the innovation and development of food products specifically for the café/coffee bar market, whether these are made in-house or by specialist suppliers. The award is divided into two sections – savoury and sweet. Left to right – Chris Brazier (Diversified Communications), Georgina and Quinton Dawson (Foxcroft & Ginger) and Aldo Zilli.
Left to right – Chris Brazier (Diversified Communications), Mariam French (Aryzta Food Solutions) and Aldo Zilli. Savoury category Winner: Aryzta Food Solutions (Vegetable and Feta Crumble Pie) Highly commended: The Real Soup Company (Single Serve Soups nominated by Freshfayre) Left to right – Chris Brazier (Diversified Communications), Helen Marlton and David Colwell (The Real Soup Company) and Aldo Zilli. Highly commended Mom’s Fabulous Hot Dogs (Mom’s Beefy Hot Dog) (not present on the night) Short-listed: Pan’Artisan (Rosemary Focaccia) Brakes (Wholemeal Couscous, Lentil and Pesto Salad)
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Sweet category Winner: Foxcroft & Ginger (The Cruffin) Highly commended: Y3K Foods (Water Baked Cheesecakes)
Left to right – Chris Brazier (Diversified Communications), Peter Lester (Y3K Foods) and Aldo Zilli. Short-listed: Freshfayre (Whisk and Pinny Bakery Range) Gastro Culinary Innovation (Dual Afternoon Tea Cake Box)
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AWARDS
The New Café Product/Equipment Award This award aims to encourage the development of new products (including equipment) for the market, from furniture to coffee equipment and packaging. The award is sub-divided into three categories – coffee equipment, packaging and café product/equipment. Left to right – Clare Benfield (Café Culture magazine), Dan Clarke (La Cimbali UK), Aldo Zilli and Mike Abrams (La Cimbali UK). Coffee Equipment Winner La Cimbali (Cimbali S39TE with PGS superautomatic coffee machine) Short-listed WMF CAFE CULTURE (espresso coffee machine)
magazine www.thecafelife.co.uk
Left to right - Kevin Curran, Ann-Marie Warrender, Sarah Warn (Tri-Star Packaging), Clare Benfield (Café Culture magazine), Lee Richards (Tri-Star Packaging) Liam Fitchett (Sabert), Leigh Jackson and Aldo Zilli. Packaging category Winner Tri.Star Packaging (the Oval Eco Street Bowl)
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Left to right – Clare Benfield (Café Culture magazine), Shona Hayes (Mulmar Food Service Solutions) and Aldo Zilli. Café product/equipment category Winner: Biomeco iClean hand washing device (Mulmar Food Service Solutions)
TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
Highly commended: Tri-Label (Allergen Food Rotation Label)
Highly commended: Chicopee Coffee Towel Left to right – Clare Benfield (Café Culture magazine), John Whalley (Chicopee) and Aldo Zilli. CAFE CULTURE
magazine www.thecafelife.co.uk
TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
Highly commended: Wexiödisk AB (WD 4S Undercounter Dishwasher)
Left to right – Clare Benfield (Café Culture magazine), Lee Richards (Tri-Star Packaging) and Aldo Zilli. Short-listed Huhtamaki (Enjoy rPET Polarity Tumbler) Planglow (Street Deli Paper) R CAM Packaging Ltd (Tortilla Kits)
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Left to right – Clare Benfield (Café Culture magazine), John Shepherd (Wexiödisk AB) and Aldo Zilli. Short-listed London Bio Packaging (Zeco range of cleaning products) Glen Dimplex Appliances (Burco Convection Oven range) Jestic Foodservice Equipment (Zumex Soul orange juicer) Equip Line Ltd (FK1 Hot Dog Roller Grill)
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AWARDS
The Café Innovation Award This new award encourages new, fresh ideas at the epicentre of the evolution of the sector and aims to recognise the bold steps taken by people from all sectors. The category may is split into retail and foodservice categories. Retail category Winner: Nudie Snacks (Premium Toasted Coconut Crisps) (not present on the night) Highly commended Ginger Bakers (Almondie, gluten and dairy free) (not present on the night)
Left to right – Derek MacHale (Diversified Communications) and Emma Hillbrands (Brakes) and Aldo Zilli. Foodservice category Winner Brakes (Black Rice, Quinoa and Ginger Salad) Short-listed Betty Bakes (Very Berry Flapjack sharing bags) Aryzta Food Solutions (Gluten free Chocolate Fudge Cake) Monin (Lychee Litchie) Smootheelicious (Smootheelicious range) www.cafeculturemagazine.co.uk
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The Café
Sandwich
Challenge The aim of this competition was to find the best sandwich created with café customers in mind, a critical aspect also being the pairing of the perfect beverage with the newly designed sandwich. Judges from across the food industry, headed by Italian celebrity chef, Aldo Zilli, assessed presentation, taste, how the beverage complemented the sandwich, innovation and commercial viability. 26 NOVEMBER 2015
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THE CAFÉ SANDWICH CHALLENGE Bradshaw Menumaster Toasted Sandwich Competition Category Contestants were asked to create a toasted sandwich recipe in this category, using ingredients of their choice, but had to be cooked in the Menumaster Commercial oven.
Barny Luxmoore The Jabberwocky – The Manwich)
Simon Chiremba (Premier Foods Umami Braised Beef Brisket)
ER N WIN
Barny Luxmoore (The Jabberwocky – The Scotch Egg Toastie)
Rachel Price-Whittle (The Cooking Company – Steak & Chimichurri Melt)
Emma Taylor (Greencore – Korean Pulled Pork and Beans on Toast)
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Kate PriceWhittle (The Cooking Company – Ultimate Banana Split)
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THE CAFÉ SANDWICH CHALLENGE New York Style Bagels Category Contestants were required to create a hot or ambient sandwich using either a plain or multi-seed New York Style Bagel from the New York Bakery Company with the sandwich containing no more than five ingredients excluding the bagel itself and any spread/butter, mayonnaise/sauces and seasoning.
Susan Yarnell (A Great Little Place – Egyptian Grilled Chicken)
Simon Chiremba (Premier Foods – The Ultimate Double BLTA)
ER L N N WI ERAL V R & O INNE W
Dominic Salter (The Sandwich Box – Pulled Long Cooked Brisket)
Susan Yarnell (A Great Little Place – Smoky and Spicy Mackerel Pate)
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Stephen Freeman (Amadeus Catering – Sheik, Rattle & Roll)
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THE CAFÉ SANDWICH CHALLENGE Café Culture magazine Evening Culture Category
CAFE CULTURE
magazine
In this glamorous new category, contestants were challenged to devise an evening eat. The growing trend for evening café eating that’s gripping the nation needs ever more delicious and sumptuous dishes to keep consumers wanting more. All three categories required contestants to pair their sandwiches with a drink and in the Evening Culture Category, entrants were encouraged to think more Mojito than a Latté! www.thecafelife.co.uk
TASTING THE LIFESTYLE OF THE CAFÉ SECTOR
David Koller (The Wholesome Café – Mojito Chicken on multiseed bagel)
Rob Lawton Greencore – Tender Pork Loin on Spelt Loaf Bread)
Emma Taylor (Greencore – Sushi Surprise)
Sue Price-Whittle (The Cooking Company – Sticky Pomegranate Lamb Flatbread)
ER N WIN
Tasha Rose Carmichael (The Cooking Company – Summer Days Salmon)
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THANK YOU The Café Society would like to the thank sponsors of these competitions, as well as this year’s panel of judges – Aldo Zilli, Tom Mullan (TATA Global Beverages), Camilla Deane (Bradburys), Terry Wiggins MBE (House of Commons chef), Frances Crute (Pret), Hannah Sibley (New York Bagel Company) and Phil Bullivant (Bradshaw).
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Afternoon
Tea Experience
Challenge The second live Tetley Afternoon Tea Experience Challenge took place in the lunch! show’s Menu Innovation Theatre. The finalists prepared their sweet and savoury items along with their chosen infusion from the fabulous Tetley range in a bid to win the coveted title, and a cheque for £500. Café entrepreneur and Italian celebrity chef, Aldo Zilli headed up the judging panel of industry experts in the search for this year’s champion.
Barny Luxmoore (The Jabberwocky – Afternoon Tea Sushi)
Dominic Salter (The Sandwich Box – The Mad Earl Grey Afternoon Tea)
Dawn Roe (Saints & Sinners – The Greenhouse Effect)
Richard Farrington (The Old Forge Café & Restaurant – The Devonshire Cream Tea)
ER N WIN Katarina Willingham (Lemon and Soul Cookery School – The Tetley Inspired Afternoon Tea)
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Dawn Roe (Saints & Sinners – The Gents Afternoon Tea)
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The only foodservice solution provider in the industry Industry leaders in espresso for 27 years….we supply world class equipment with first class service Coffee Equipment • Catering Equipment • Concept & Design Auto Hand Wash • Service & Support • Maintenance • Training For more information visit the Mulmar website or contact us on +44 (0)1707 286 955 / sales@mulmar.com
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REVIEW
lunch! 2015 Food-to-go buyers from across the UK demonstrated their appetite for lunch! last month, with the multi-award winning trade event for the food-to-go sector enjoying another successful edition, welcoming over 6,000 attendees. JUST GETS BETTER The 2015 show, which took place at the Business Design Centre in Islington, London, on 24-25 September, featured an unprecedented 350 exhibiting companies (up 25% for 2015) showcasing an eclectic mix of food, drink, packaging, catering equipment and technology. As in previous years, queues of enthusiastic visitors marked the start of the show. By the time doors closed, it had welcomed over 6,000 attendees, including key buyers and decision makers from many of the UK’s biggest food-to-go operators, food retailers, contract and travel caterers, distributors, wholesalers, venues, attractions, plus thousands of independent and multiple cafés, coffee houses, tea rooms, and sandwich shops. Among them were wellknown brands such as Pret, EAT., Costa, Greggs, Starbucks, Subway, Boots, Tesco, Waitrose, Ocado, M&S Food, Lidl, Sainsbury’s, Asda, SPAR, Carrefour, Harrods, Gate Gourmet, Road Chef, Elior, Baxterstorey, Sodexo, Brakes, Bidvest Foodservice, Compass Group, Booker Group, Eurostar, Virgin Atlantic, and British Airways. Vibrant, innovative, buzzing and enjoyable were just some of the words attendees have used to describe lunch! 2015 so far. “I’ve been attending for the last four years, and each year
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just gets better. Innovative exciting food, something you can really get your teeth into!” said Heerum Fleary, category manager – procurement at Gate Gourmet. “The show just gets better every year. The number of suppliers at lunch! relevant to our sector is second to none, and it is great to see so much innovation and enthusiasm at one venue. This show is not to be missed,” said Sandy Anderson, senior buyer – food at Elior. “This is by far my favourite show of the year and it just keeps getting bigger and better,” said Angelina Harrison, food & commercial director at Tossed. “lunch! – a fantastic opportunity for innovation, sampling and networking. It’s a great event for all food innovators,” said Amanda Parker, food development manager at itsu. "lunch! really is the only tradeshow I go to, as I find so many very interesting and relevant exhibitors," said Alex Stone, director of Trade in London's Commercial Street, which won Best Independent Sandwich Bar in the UK at the BSA’s ‘Sammies’ Awards earlier this year. “We talk about lunch!’s fantastic buzz and unique atmosphere every year but it really was incredible for 2015,” said Chris Brazier, group event director of lunch!. “We are delighted that our eighth year of lunch! was our biggest and
best show yet. The venue was full of senior decision makers and a record number of innovative exhibitors, and their feedback has been phenomenal. It really does cap a brilliant year for lunch! – thanks must go to all our visitors, exhibitors, media and association partners for helping us put on the best lunch! we’ve ever had.” Getting better every year is exactly what lunch!’s organiser Diversified Communications UK has been achieving since the show launched in 2008. lunch! is frequently cited by food-to-go retailers and buyers as their key annual event for discovering innovative new ideas and concepts, and many are already looking forward to their next visit. SHOW HIGHLIGHTS The Working lunch! Theatre and new Menu Innovation Theatre (sponsored by Magrini) enjoyed a host of standing-room only sessions – from powerful Keynotes and insightful panel discussions, to interactive demos – across the two days. The 2015 line-up included some of the most innovative names in food-to-go, such as Roger Whiteside, CEO of foodto-go giant Greggs; Helen Higgins, food ambassador at EAT.; Mark Palmer, group marketing director of Pret A Manger; Paul Ettinger, development director at Caffè Nero; Guy Meakin, trading
manager – food on the move at Marks & Spencer; and Mark Lineham, managing director of The Sustainable Restaurant Association. The popular live finals of the annual British Smoothie Championships (sponsored by Magrini) was another big draw. Having built an exciting reputation for keeping lunch! show audiences firmly on the edge of their seats, this year’s nine competitors certainly didn’t disappoint. The 2015 champion – Alejandro Madrid from Funky Juice in Fulham Broadway station in London – won over the judges with his Fibre Boost creation (which combined avocado, lemon, apples and spinach). Nicola Simons from Vital Ingredient and Martina Kurvcova from ShakeTastic were the runnersup.
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REVIEW
Menu Innovation Theatre on Friday 25 September. This year’s trio of buying experts – Sandy Tchilinguirian, head of innovation (Int) at Compass UK&I, Martin Hambleton, head of procurement at En Route International (and a former senior buyer from Elior UK and EAT), and Angelina Harrison, food & commercial director at Tossed – applauded the high standard of entries, commenting on the “incredible range of food-to-go innovations” for 2015. “I really enjoyed every moment of it,” says Alejandro Madrid, the new British Smoothie Champion. “Winning this award means the world to me, and is what I've always wanted to achieve in my professional career. It gives me a great feeling of satisfaction, confidence, credibility and so much joy! Thank you to everyone who voted for me.” Audience participation was also key to the results of the prestigious Innovation Challenge Awards. Designed to promote and celebrate new ideas in the market place, it attracted over 50 entrants this year. The 17 short-listed finalists, decided by popular vote at the Innovation Challenge Showcase on lunch!’s opening day, were invited to pitch their new innovations to a panel of industry judges in the
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“We are delighted and honoured to receive a Gold Innovation Award at lunch! We have been developing the concept for nearly two years and receiving endorsements from such high calibre judges, reinforces our belief that we have a truly innovative product,” said Laura O’Sullivan, sales and marketing director at Good4U. "We are extremely pleased to have won gold in the lunch! Innovation Challenge. Exhibiting in the Start Up Zone at lunch! was the perfect launch pad to introduce the Just Bee brand to the industry," said Joe Harper, co-founder of Just Bee Drinks. "The show was fantastic – winning Gold in the Innovation Challenge was a huge seal of approval for our drinks and their innovative packaging," said Paul Lederer, founder of Tapped Organic Birch Water. "We are over the moon with our award. We have combined generations' of traditional pizza making experience, with a host of new and innovative ideas. To have this recognised at our first ever trade show was truly special,” said Nick Croft-Simon, director at The White Rabbit Pizza Co.
Commended • Love Bone Broth (Love Taste Co) • Merrychef eikon e2s (Manitowoc Foodservice UK) • Nana Nice Cream (Nana Nice Cream) • Nix&Kix (Nix&Kix) • Cold Pressed Birch Water (Sibberi Birch Water) • TreeVitalise Birch Waters (TreeVitalise Birch Water) • The Oval Eco Street Bowl (Tri-Star Packaging) Finalists • Sparkling Apple and Rhubarb (Cawston Press) • Chaat (Gourmosa) • Go Soup (Go Soup) • Perk!er Quinoa Bar (Perkier Foods) • Urban eat Beach Hut Sandwiches (Urban eat) EXHIBITORS CELEBRATE SUCCESSFUL SHOW It wasn’t just the lunch! award winners that were celebrating after the show. Looking ahead to 2016, lunch!’s organiser Diversified Communications UK says “rebooking for lunch! 2016 has smashed all previous records”. “There has been substantial rebooking across every part of the show,
INNOVATION The following companies received Innovation Challenge Awards at lunch! 2015: Gold • Panvas (Eller foodPackaging) • Super Bites (Good4U) • Just Bee (Just Bee Drinks) • Tapped Organic Birch Water (Tapped Organic Birch Water) • Organic, Gluten-Free Pizza (The White Rabbit Pizza Co.) “For the third year in a row, the judges have awarded one of our products with the Innovation Challenge Gold Award. lunch! is the most important event of the year for anyone seeking innovation and new ideas – and it has been the perfect event for us to meet the right people for our business,” said Aylin Haas from Eller foodPackaging GmbH.
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REVIEW including the A area and new F area, with the ground and mezzanine levels already sold out – that’s before booking has even opened to new companies for 2016,” explains group event director Chris Brazier. “Given the waiting list ready to book their stands, lunch! 2016 is already off to a fantastic start.” Summing up their exhibitor experience Sarah Green, commercial director at Marston Foods, said: “We chose lunch! to be our very
first trade show, and we’re really happy with our choice.” “For launching new products, there is no better platform than lunch!” added Kevin Curran, owner of Tri-Star Packaging. “We do lunch! because we can see nearly all our key customers in one destination. And, after eight shows, we still get great results!” said Gary Laird, sales director at Simple Simon Foods. “Great show with great results – a must for all,” said
SAVE THE DATE lunch! will return to Business Design Centre in Islington, London, on 2223 September 2016 (for further information, visit www.lunchshow.co.uk). Bradley Journet-Robins, regional manager at UCC Coffee UK. “We chose lunch! to launch Kind in the UK, and it was a phenomenal success. We met
excellent buyers, and left the show with a long list of leads. We already booked for next year,” says Kate Lucas, marketing director at Kind Snacks.
Café Life Sandwich and Afternoon Tea Challenges Simon Chiremba, who is part of the research and development team at Premier Foods, won the top prize in a bagel sandwich competition with his innovative Ultimate Double BLTA on a toasted New York Style Multi Seed Bagel, beating off four other finalists – all professional chefs and caterers - at the Café Life Sandwich Challenge Awards sponsored by the New York Bakery Company Limited at the lunch! Show in London. Judged by a panel led by celebrity chef Aldo Zilli, Simon’s creation was inspired by current trends in food to go, giving a new twist to the classic BLT sandwich. Carried in a flavoursome New York Style Multi Seed Bagel, his Ultimate Double BLTA features apple pressed pork belly and apple wood bacon with vine ripened tomatoes and a tomato and chilli chutney for added kick. The addition of double ingredients plus avocado (hence ‘Ultimate’ BLT’A’) not only adds indulgence but vibrant colour too. Commenting on his win, Simon Chiremba said: “Since working in NPD and in particular food to go, I have found myself challenging how far we can take ideas in this category and evolving new ideas in line with consumer interest. “Competitions such as Cafe Life and the BSA Sammies allow development chefs like myself as well as independent cafe owners and bakers to all compete on a level playing field where we can express freely, push ourselves and our respective industries and categories to be more creative. I’m delighted that my Ultimate BLTA was awarded first prize.” Tetley showcased its new range of blends at the show, with tea tastings held throughout. Sharing hints and tips with operators, including serving style suggestions and advice on how to
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personalise your tea offering visitors could discover recipe inspiration with Tetley’s new food pairings, created in partnership with The Craft Guild of Chef’s Lee Maycock - a series of dishes designed to inspire and excite the taste buds, all based on current food trends and perfectly complimenting Tetley’s diverse range of tea solutions. Tetley was also a proud sponsor at the Café Life Awards’ Afternoon Tea Experience live challenge which showcased the talents of Britain’s most innovative café chefs as they married flavours of sweet and savoury products to complement a broad range of Tetley blends. It was Richard Farrington of the Old Forge Café & Restaurant who triumphed with his Devonshire Cream Tea (turn to page 30 for details of the finalists and winners). “I have always had a fascination with food history and traditions: their evolution from origins to current practice. The afternoon tea is no exception, including my own county's Devonshire Cream Tea,” said
Richard Farrington. “The origins of clotted cream, the history of the Devon/Cornwall rivalry, and the evolution from split to scone are a great source of argument and controversy. However, what we do know is that the popularity of the Devonshire (and Cornish) Cream Tea increased considerably with the introduction of the railways in the 1850s and resulting tourism boom in the West Country. It is this era that is the inspiration for my Tetley Afternoon Tea creation. Richard Farrington’s afternoon tea featured dainty finger sandwiches (crusts cut off, of course), cucumber on traditional white sourdough bread, salmon pâté on seeded bread (including caraway seeds), a chilled glass of homemade lemonade, a selection of popular sweet delicacies, a "Devonshire Cream Tea" with a difference, caraway seed scones, homemade EarlGrey-infused clotted cream, lemon curd (the added lemon to go with the Earl Grey) and a pot of Tetley Summer Berry Tea.
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PREVIEW credit:@bigstockphoto.com/bloodua
The European Coffee Symposium (ECS) is a major event for senior executives from across the vibrant European coffee shop and food-to-go sector. Now in its eighth year, it provides the ultimate platform to develop knowledge, build relationships and drive business performance, combining a personalised Supply & Innovation Day, the prestigious European Coffee Awards and the insightful Symposium itself. Pan-European The European Coffee Symposium is the only event dedicated to the growing panEuropean coffee shop and food-to-go industry, which continues to show strong signs of growth, adding 732 outlets in 2014 – bringing the estimated total to 15,626. The Nordic countries are among the highest consumers of coffee in Europe, drinking an average of 10.2kg per capita and having a combined total of 956 branded coffee shops. By the end of 2015, the coffee shop market in these countries is expected to reach a total of 1,023 outlets, with an estimated value of €436 million.
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With this in mind, this year’s European Coffee Symposium will welcome more than 400 of Europe's largest branded coffee chains and food service operators to The Bella Sky Hotel, Copenhagen from 23-25 November 2015. A platform for actionable insight and inspiration The topic for discussion at the Symposium this year is Growth: Strategies for Accelerating Profit, and the conference will be driven by leading market analysts Allegra Strategies and the findings from their annual Project Café Report. On day two of the event, the podium
will welcome some of the most influential industry leaders who will be shedding light on the latest consumer trends, ready-to-action market insight, giving delegates the opportunity to hear about proven growth strategies from some of the most successful coffee and food-to-go businesses around. Featuring first-hand advice from leading coffee shop operators, interactive sessions with venture capital experts and inspirational stories from coffee entrepreneurs, the European Coffee Symposium is set to deliver relevant and actionable business information, excellent networking opportunities and lively debate.
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PREVIEW The day’s topics will include: • Key findings from pioneering markets across Europe and the rest of the world • The importance of geographical diversification for businesses • Growth markets, with a particular focus on the Nordic market • Managing global supply chains • Adapting your offering for new markets / consumers • Product innovation • Inspiring consumer behaviour change Jeffrey Young, managing director of the Allegra Group, will begin the day with his keynote speech presenting the findings of Project Café15 Europe and will then be joined by some of the most influential thought leaders in the coffee and food-togo industry. Other speakers will include: • Ian Cranna, Vice President Marketing & Category Starbucks EMEA • Kevin Hydes, Head of Marketing, Costa Coffee • David Abrahamovic, CEO & Co-Founder, Grind & Co. • Anya Marco, Director of Insight, Allegra Strategies • Merete Holst, CEO Kantiner, Meyer
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Group – Denmark • Ruth Coppin, Managing Director & CoFounder, Timberyard UK • Darren Elliott, Operations Director, Timberyard UK • Angus Thirlwell, CEO & Co-Founder, Hotel Chocolat • Daniel Thompson, Head of Coffee Development, Soho House & Co. • Morten Munchow, External Lecturer, University of Copenhagen Afternoon Workshop Series – Behind the Bar A workshop series will take place in the afternoon, delivering three relevant, focused sessions welcoming experts in their field to teach actionable business lessons. The series, entitled Behind the Bar, will offer delegates a selection of Q&A sessions with speciality Scandinavian roasters. Panellists will include Andreas Hertzberg (managing director, Solberg & Hansen), Mikkel Selmer (roaster, La Cabra), Esben Piper (owner, La Cabra), Anne Lunell (co-founder, Koppi Coffee Roasters), Klaus Thomsen (owner, The Coffee Collective) and Joanna Alm (CEO & co-founder, Drop Coffee). Delegates will be able to choose which
workshop they attend and the smaller groups will allow for open discussion and advanced learning. The event is proudly sponsored by UCC Coffee, Dart Products Europe, Brita Professional, Teisseire, Teahouse Exclusives, One & Only, John + John and Easyfood.
Tickets are still available for the European Coffee Awards and the European Coffee Symposium (conference). For further information contact lrossignol@allegra-events.com or call +44 (0)20 7841 9060.
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e t a r b Cele
excuse for cafés no s e’ er th , ts er ss and de er to luxurious cakes h to their menus ov uc to y From festive soups or at br le ce a t to be able to add and coffee shops no Year. Christmas and New
SEASONAL ADDITIONS Costa has announced that it will be partnering with tea brand Twinings to serve up a new rich, warming tea blend this Christmas. Being exclusively served in Costa and sold in premium retailers, the tea has a black tea base and is expertly blended with warming festive spice flavours including safflowers and real orange peel for a true taste of Christmas, say the high street chain. The partnership unites both brands with British heritage founded in London, and with a shared interest of great quality. The tea will also be beautifully presented in a pyramid mesh bag, allowing the rich blend of spices and citrus to be infused with an intoxicating aroma for a truly multi sensorial treat, creating a festive drink to warm winter’s chill, say the two brands. “We are delighted to partner with Twinings to offer this distinctive Christmas tea which complements our extensive Christmas beverage range. It’s important for us to provide our customers with choice and this meets the needs of those customers seeking a premium tea experience when out of the home,” said Caroline Harris, UK and Ireland marketing director at Costa.
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Costa and Twinings are uniting to offer an exclusive tea this Christmas. Rob Brazier, out of home sales director at Twinings, added: “We are thrilled to be working with Costa to serve a delicious and warming Christmas tea which will be an instant Christmas classic.” The speciality Twinings Christmas Tea is aiming to be the perfect drink to enjoy with Costa’s Christmas food range
that will feature Turkey & Trimmings Toastie, Billionaires Tart, Mini Cherry & Almond Yule Log and Mince Tarts (the Twinings Christmas tea will be available across Costa stores nationwide for £1.95 from 5 November 2015). The Real Soup Co (www.therealsoupcompany.com) has un-wrapped a limited
edition Christmas soup to help caterers capitalise on the festive season. The new Turkey and Vegetable recipe blends a host of favourite festive flavours including turkey and stuffing to create a tasty and nutritious soup, say the company and is also fully compliant with FSA 2012 salt guidelines and does not contain any artificial colourings. “It’s packed full of flavour and a great addition to Christmas menus!” comments David Colwell, business development manager at the Real Soup Co. Available in handy 4kg (16 portion) microwaveable ‘no mess or spills’ tubs for accurate portion and cost control, the Real Soup Co’s Christmas Dinner fresh soup is ready to heat and serve on demand and can be stored in the fridge until required. For starters and festive parties, Creed will be offering caterers all kinds of canapés to
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FESTIVE IDEAS
TURKEY, BRIE AND CRANBERRY ON A PLAIN NEW YORK STYLE BAGEL Serves 1 Serve: cold, closed Tip – lightly toast the bagel if liked and add 6g precooked smoked streaky bacon, broken into pieces (2 rashers) and 2 medium fresh finely chopped fresh sage leaves to make the ultimate Christmas bagel! For a vegetarian option remove the turkey and bacon.
suit requirements, from simple thaw and serve through to ready to use canapé cups. Spicy Canapé Cups for example can be filled with staple combinations such as charcuterie and chutney or red onion and brie, but for a savoury canapé with a difference, try smoked duck with fig chutney or houmous and toasted pumpkin seed, suggest Creed. Creed’s executive chef’s Rob Owen’s Chorizo tartlet is made by adding sliced chorizo to a savoury tartlet case with parsley and chives, then adding parmesan and quiche mix and baking. It makes a delicious starter is versatile enough to be served all year round as a light lunch option for example, feel the company. With quality meat high on the Christmas menu and with consumers keen to try different cuts, new this year from Creed is a versatile Mise en Place premium-branded Turkey Paupiette, prepared in Creed’s on-site butchery. Each Paupiette features farm assured turkey breast wrapped round a chestnut and cranberry stuffing and wrapped in bacon, giving the caterer an easy to serve turkey and trimmings, say Creed, and the Paupiette looks great sliced on the festive lunch plate, or cut on the diagonal for higher end
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presentation. Mise en Place individual fillet steaks also make a simple to prepare Beef Wellington - a sophisticated alternative to traditional turkey. The New York Bakery Company Limited has launched a new range of New York Style Bagels and Bagel Sandwich Thins in various flavours and formats, exclusively for the away from home sector. Ranging from 45g mini Plain Bagels up to 115g bagels in Plain, Poppy, Onion, Sesame, Multigrain and Cinnamon & Raisin, bagels make a great alterative carrier for all kinds of hot or cold sandwich fillings, as well being a great soup accompaniment. There is also a new slim-line 45g Bagel Sandwich Thin which has been developed to appeal to consumers who prefer a lighter eat making it ideal for lunch time and food to go.
Ingredients 12g cranberry sauce ( tbsp) 1 plain New York Style bagel (115g), sliced in half 25g brie, sliced 5g rocket leaves, washed stalks removed 30g roast turkey slices, torn into pieces 1 twist freshly ground black pepper New York Style Bagels are supplied frozen for thaw and serve, helping you to maximise portion control and ensure a fresh product with every dish. If you haven’t offered bagels before, why not add a seasonal sandwich to your menu this December? Seasonal specials are ideal for driving trial and are a great opportunity to add value to your menu. Red Tractor-certified artisan bakers Speciality Breads (www.specialitybreads.co.uk) has rolled out a new Christmas range in the lead up to the busy festive period. The new
WIN BAGEL EQUIPMENT FOR YOUR CAFÉ! Café Culture has teamed up with New York Style Bagels to offer one reader £200 worth of bagel equipment to expand their bagel business. The company have a professional Chef Master Panini contact grill and an individual bagel guillotine to give away. For a chance of winning, please email your name, address and name of business to info@leapfrogpr.com. The closing date is 31/1/16. The first name to be drawn after the closing date will receive the above equipment (for a full set of this offer’s Terms and Conditions, email jackie.jackson@grupobimbo.com).
Method 1. Spread most of the cranberry sauce onto the bottom of the bagel; follow with brie, rocket leaves then turkey. 2. Dot with remaining cranberry sauce, black pepper and finish with the bagel top.
freshly-frozen Christmas offering includes a mixed selection of Mediterranean Rolls and two new indulgent teacakes which will be targeted at the foodservice sector.
The selection of Mediterranean flavoured breads including a mini walnut tin loaf, a sundried tomato & basil finger, a sunflower & honey roll, a rosemary focaccia knot dipped in extra virgin olive oil and a three grain seed finger roll all perfect for filling, dipping, soups, table bread and Christmas parties (available in a 75 unit case mixed selection 5 x 15 with an approximate cost per unit of 40p). A luxury version of the Speciality Breads’ traditional teacake, this new teacake is
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FESTIVE IDEAS
TURKEY, CREAM CHEESE, APPLE & CELERY, PECAN AND MIZUNA ON MULTISPEED/RYE BREAD Head chef Steve Smith, who has held a Michelin Star for over 15 years from the age of just 24, has created a truly outstanding dining experience with his ingredient and flavour driven tasting menus at Bohemia. Most recently, Bohemia was listed as the best restaurant in Jersey and received its highest score yet of seven in the Waitrose Good Food Guide 2016. His recipe makes four sandwiches. Ingredients 8 slices of rye/multispeed bread 10 generous slices white turkey meat 100 grams sliced/ flaked turkey leg meat 1 granny smith apple sliced 24 pecan nuts roughly chopped 1 stick celery finely chopped 40g mizuna 120g cream cheese or Philadelphia Salt and pepper 2 tbspns hazelnut vinaigrette 25g butter Method Butter all of the bread. Divide the cream cheese between four slices of the bread and spread evenly. Sprinkle the pecan nuts and celery over. Divide the brown turkey meat between the sandwiches and cover with sliced apple. Season with salt and pepper. Mix the mizuna with a little hazelnut dressing, place on top of the turkey meat. Place the white turkey meat on top, and place the remaining slice of bread on top. Cut with a sharp serrated knife and serve.
bursting with sweet cranberries to make it a sure fire winner at Christmas, feel Speciality Breads (available in a 45 unit case with a approximate cost per unit of 45p). Spiced to perfection and great for individual enjoyment, they also offering miniature teacakes that are fragrant, crisp and delicate (available in a 60 unit case with an approximate cost per unit of 20p). “Christmas is a time for celebrating and indulging in the best. Furthermore it is a time when consumers are more willing to pay a premium and treat themselves. To this end, foodservice providers have a fantastic opportunity to up-sell and get customers to trade up but they have to be offering products and dishes with the wow factor,” said Speciality Breads’ managing director, Peter Millen. “Our new Christmas range offers this wow in abundance,
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as well as versatility and convenience. We are confident that they will see strong interest as the colder months creep closer.” Whether a traditional recipe perfected over generations, the creation of a new taste sensation, or using one of the many, readily available premixed variants, the sale of hot toddies, hot ciders and mulled wines in the run up to the festive period and throughout the colder winter months can prove to be a real profit generator for establishments throughout the industry. Traditionally associated with freshly boiled water, the Burco brand of urns also make the ideal appliance to maintain temperature in a range of festive hot beverages including hot toddy, hot cider and mulled wine, suggest the frim. A manually controlled dial allows the operator to control the temperature at all times,
while an inbuilt element ensures a consistent, even warmth throughout. Manufactured from hardwearing stainless steel, the appliance is easy to clean ensuring minimum maintenance at all times, say Burco. Designed to be positioned on a bar or countertop in a customer facing position, the team at Burco report that they have also developed the unique ability to overlay a quality, personalised wrap to substantially aid with branding and marketing potential. Ideal for groups, chains and franchises that are keen to promote a product, offering or message during the run up to the Christmas period, operators will be pleasantly surprised at how much difference personalised branding and promotion of a delicious, warming winter beverage can make to sales, feel Burco. “Offering independent cafés, coffee shops, pubs and restaurants an opportunity to grown their revenue, serving winter warmers or delightful hot toddy is seen by many as a great way to open up additional income streams during this vital trading period. Our Burco manual fill water boilers combine a quality manufacture with the added convenience of portability for storage and transportation when required,” said Jon Usher, head of UK sales & marketing at Burco Commercial. “For the larger brand
owners, chains, franchises and promotional agencies, our unique wrapped boilers provide something different. Using the benefit of fully bespoke branding as a vehicle to push a beverage product during the festive period, our boilers are able to help a particular product stand out at what proves a really key time for beverage sales when others are also heavily promoting their offering.” The Burco manual fill water boiler range is available in a full selection of sizes to meet the individual needs of an establishment. With a complete three year parts and one year labour warranty, operators can also be confident they will also be receiving one of the best aftersales warranties on the market. Bunzl Catering Supplies (www.bunzlcatering.co.uk) has launched an exclusive new range of festive hot cup designs, as part of its new Christmas & New Year Crackers & Partyware Collection for 2015. The cups are in answer to the growing trend amongst multi-site operators who are now turning to themed disposables to enhance the customer experience. The festive cups aim to provide a cost-effective, quick solution for all operators – big and small and at an affordable price, say Bunzl. Operators can choose from three fun and festive designs – Christmas Holly Design with boughs of holly, Gingerbread Men with Baubles, or a contemporary and celebratory
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FESTIVE IDEAS ‘Swirling Tree Design’ with Christmas trees and snowflakes in a mixed case of both red and green designs. Made in the UK from PEFC Chain of Custody Certified Board, the paper cups are single walled and come in cases of 1,000 sized across 8oz, 9oz, 10oz and 12oz, with a white sip lid. Back by popular demand is the opportunity for coffee and café operators to order a real Nordman Fir Tree. Regarded as the country’s most popular Christmas tree, the premium quality, low needle drop trees are available in six sizes, ranging from a more compact 4ft 11 inches, right up to a majestic 9ft 8 inches. Trees include a stand, are cut to order and delivered direct to customers free of charge in the UK and mainland if ordered before 30 October. This year’s Bunzl Christmas brochure has also been thoughtfully created to cater for a wide variety of budgets and dining environments and includes a vast selection of partyware, tableware, decorations and Christmas lighting. For example, the vast tableware selection features napkins, slipcovers, table covers, a banquet roll and tetea-tete in traditional reds, greens, golds and creams, alongside quirky pattern designs in contemporary shades of black, silver, grey, purple and blue. The unusual Winter Feeling Blue Collection features napkins plus a slipcover and takes its inspiration from a traditional Nordic style pattern of knitting stiches in a modern trend colour of vibrant night blue, which is showcased further when complemented by silver and white. “We’re delighted to unveil our festive brochure for coffee and café bar operators. As a business, we’re constantly monitoring trends and the launch of our new seasonal paper cups, answers both consumer and operator requirements to have speciality drinks served at seasonal times of the year,” said Paul
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Willcocks, director, exclusive brands. “A recent survey from HospitalityGem stated that consumers are booking their festive parties earlier and earlier each year, so it is vital for operators to get ahead of the competition, not only with their menu and drinks offering, but also on the arrangements for tableware, partyware and decorations to ensure they deliver a memorable experience for customers.”
SWEET TREATS Kerrymaid, a complete dairy range for chefs, reports that it has teamed up with awardwinning pastry chef Thomas Leatherbarrow to launch a brand-new online platform that provides chefs and foodservice operators with everything they need to increase profitability and boost footfall during the winter months. Combining Kerrymaid’s dairy heritage and understanding of professional kitchens, with Thomas Leatherbarrow’s Michelin starred restaurant experience and commitment to creating exceptional dessert recipes, Kerrymaid has developed Pudding Party Online to share expertise, creative recipes and best practice with chefs nationwide. A Kerrymaid Pudding Party is designed to inspire increased interest amongst existing customers and appeal to new diners looking for something fresh and exciting during the winter months, say the brand. A Pudding Party offers an evening of homemade desserts, giving customers the opportunity to taste a selection of sweet
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FESTIVE IDEAS treats and then rate them, choosing a favourite ‘Queen of Puddings’ at the end of the evening. Not only that, running a ticketed Pudding Party event can help chefs distinguish their pudding offering and stand out from the competition, suggest Kerrymaid – helping to increase footfall and boost revenue. To help chefs get the best from their event, Thomas Leatherbarrow has shared his extensive industry knowledge and created an exclusive menu of delicious desserts using the professional dairy brand Kerrymaid. From Chocolate and Ginger Tart to Caramel Crème Brulee, customers will love sampling the complete selection of these indulgent desserts, feel Kerrymaid, as they have been designed for the cold winter months. Chefs also have access to a range of top tips and expert advice from both Kerrymaid and Thomas from hints and tips on creating the perfect pudding menu to insider knowledge on the latest trends to hit the dessert scene, chefs will be able to improve their dessert offering accordingly. With access to a range of eye-catching point of sale material too, marketing a Pudding Party is made easy. The brand new, downloadable POS kit provides chefs with a variety of different marketing tools which can be used to promote Pudding Party events to existing customers, as well as encouraging new guests via printable posters, table talkers and score cards. To celebrate the launch of Pudding Party Online, Kerrymaid is also offering one lucky chef the chance to spend an afternoon with Thomas Leatherbarrow. The online giveaway will see the chef join the winner for a four-hour oneto-one masterclass in their own kitchen, where he will help to create a bespoke dessert menu that will help you truly outshine the competition (for further information visit http://puddingparty.kerrymaid .com).
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“The Pudding Party concept provides chefs and foodservice operators with a fantastic opportunity to engage with customers during the winter months,” said Grace Keenan, brand manager at Kerrymaid (www.kerrymaid.com). Creed Foodservice, the Gloucestershire-based regional delivered wholesaler has launched its Christmas 2015 range with new products plus a selection of easy to use and profitable recipe and finishing ideas to enable chefs to add their own touch to their Christmas menus. Developed in partnership with Creed’s executive development chef, Rob Owen, this year’s Creed Christmas range and concepts give caterers a range of solutions to match their skills, budgets, preparation time and customer preferences. “From my experience in the trade, I know that it can be challenging to develop Christmas menu ideas each year that are profitable and can be finished consistently by the team,” says Rob Owen. “I would usually seek a number of core products from Creed Foodservice, and finish them in-house before serving so that I could make the dish my own. This is the approach I have taken with the new Christmas range and I hope other chefs will be inspired by
some of the simple but effective concepts we have developed.” In particular, there is a comprehensive range of ready to thaw and use desserts, individual cakes and puddings. New for this year are on-trend desserts and flavours including a Country Range Salted Caramel Truffle Cheesecake that’s pre-cut for convenience and portion control plus an individual baked cranberry and orange cheesecake from Eatons, that is full of festive flavour say Creed. Rob Owen has also given caterers a number of options for creating desserts with the wow factor, using bought in products as a starting point, such as the Trio of Desserts featuring MacPhie posset solutions. With sharing plates still popular on the desserts menu, this added value Christmas meal finisher is easy to prepare, visually impactful and can command a premium price, feel Creed. Creed’s Trio of Desserts combines Macphie Pots (lemon and red berry), individual New York Baked Cheesecake and Bite Size Christmas Pudding. To create the lemon and red berry posset, boil Macphie pot contents in a pan. Pour a little into a shot glass and place in the fridge for an hour to set.
A trio of festive desserts from Creed.
Boil the red berry pot contents and fill the remainder of the shot glass. Return to the fridge to set. Position the posset shot glass on a long plate and add a garnish of your choice to decorate – red currants, raspberries or candied peel. Decorate the centre of the plate with raspberry coulis and position the individual cheesecake on top. Finally, pipe some brandy cream onto the final third of the plate and add the individual Christmas pudding. Continental Quattro Stagioni (www.continentalfood.co.uk), a supplier of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers is also offering a range of delicious desserts designed to tickle the tastebuds of customers this Christmas. Their Individual Grand Marnier Bread and Butter Pudding featured slices of bread cooked with fresh milk egg custard and flavoured with Grand Marnier (1 x 12 at a special seasonal price of £16.20), and their Mulled Wine and Winterberry and Kentish Apple Orange Crumble consists of a thin layer of oaty orange crumble topped with rich red wine, cinnamon, orange, mixed berries and Kentish Bramley apples compote topped with zesty orange and oaty shortbread crumble (1 x 12 at a special seasonal price of £9.00). CQS’s Nougart Glacé is French frozen dessert with honey, whipped cream and egg whites mixed with glacé cherries, roasted hazelnuts, pistachios and sultanas (1 x 12 at a special seasonal price of £14.40), and their Cherry Chocolate Charlotte is a handmade sponge centred with cherries and filled with a dark chocolate mousse, and topped with a chocolate ganache and decorated with a red cherry (1 x 12 at a special seasonal price of £10.20).
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FESTIVE IDEAS Reflecting the trend for traditional puddings is CQS’s Individual Grand Marnier Bread and Butter Pudding.
They can also offer a Salted Caramel and Chocolate Cheesecake with a digestive biscuit crumb base filled with vanilla and salted caramel cheesecake slowly baked decorated with a rich Belgium chocolate ganache, swirled with white chocolate and gold dust (1 x 14 pre-sliced at a special seasonal price of £10.80). New Forest Ice Cream are promoting their Brownie & White Chocolate dairy ice cream in time for the festive season. This luxuriously decadent variety offers the texture of freshly baked brownie with the creamy notes and velvety texture of real white chocolate pieces interspersed throughout, report the company who can claim 30 years’ ice cream making expertise. This latest addition to the company’s ever expanding range of ice creams and sorbets is manufactured using
only the finest ingredients and formed by gently combining a host of ingredients including fresh double cream and milk delivered daily, perfectly baked brownie chunks and shavings of quality white Belgian chocolate, say the firm. Made without the use of eggs and in a nut free environment, the Brownie & White Chocolate ice cream is also suitable for vegetarians making it ideal for establishments catering for the needs of all customers, point out New Forest (their Dairy Brownie and White Chocolate ice cream is available in 4ltr and 4.75ltr catering tubs). New Forest Ice Cream also has an ever-expanding collection of over 40 other flavours, including the continental and the real dairy ranges. Alongside this, there is an assortment of delectable, which are ideal for the lighter appetite, as well as a vividly colourful range of pre-wrapped
children’s desserts (www.newforesticecream.com). Country Choice (www.countrychoice.co.uk) have launched Belgian chocolate Christmas Cupcakes with a choice between a cheerful snowman made with chocolate sponge and topped with vanilla flavour icing and milk chocolate decoration, or a simple but tasty chocolate sponge decorated with chocolate icing and a milk chocolate flake. Both come individually wrapped and decorated with a colourful sticker, ready to thaw and serve, and likely to be very popular with children. Once defrosted, the 85g cakes have a shelf life of 14 days (mixed cases hold 10 of each variety). Country Choice’s premium range also includes a colourful Cherry and Almond Mincemeat Tart - a sweet pastry case filled with mincemeat and decorated with fondant icing, glacé cherries and toasted flaked almonds (the individually wrapped 120g tart comes in cases of 24 and is ready to thaw and serve, with a shelf life of 14 days from defrost). Also on the premium menu
is a 60g Chocolate Mallow Pudding. The biscuit base is coated with mixed fruit jam, then topped with soft marshmallow, and finished with a chocolate flavour coating and a holly decoration. The thaw and serve treat, again individually wrapped for convenience, has a shelf life of 14 days from defrost and is supplied in a case of 20. All three new additions carry an RRP of £1.39 or two for £2.50. FESTIVE FLAVOURS “The run-up to Christmas is a time when customers are in the mood to treat themselves to something special,
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presenting baristas with both a challenge and an opportunity. It’s your chance to create drinks offering festive warmth, comfort and joy – served up with style,” says
TONKA BEAN HOT CHOCOLATE Ingredients: 20ml Monin Tonka Bean syrup, 1 scoop Le Frappé de Monin Chocolate, 200ml milk Method: Pour Monin syrup into a mug, reserve. In a pitcher, steam milk until frothy and add Le Frappé de Monin. Gently mix the ingredients and pour over Monin syrup. Serve Monin UK brand ambassador, James Coston. “Classic flavours such as Gingerbread, Cinnamon and Hazelnut always go down well at Christmas, and work brilliantly in both coffees and hot chocolates; however, Monin’s range of over 100 flavours means there are always new combinations to discover. “Our unique Monin Tonka Bean syrup, which launched earlier this year, is already a firm favourite. Its delicate and spicy notes of almond, vanilla and cloves work brilliantly with coffee or chocolate, making it a perfect luxury winter warmer. If you have an alcohol license, try a twist on a classic cocktail with a Tonka Bean Espresso Martini. “As well as putting some delicious seasonal flavour combinations on your menu, there are lots of ways to take advantage of the increased number of shoppers out and
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Adding a new dimension to Sharing Platters is Snowbird foods. The company offers a selection of award-winning mini sausages and burgers, meatbites, poppers and meatballs, so caterers can offer a Mighty Meaty Platter that will generate serious repeat business. Poppers are exciting meatballs with attitude – the difference is that they have a selection of built-in flavours. Beef is teamed with ginger, turkey with cranberry (or a spicy and fruity alternative), lamb with apricot and pork with BBQ flavouring. There is also a chicken variant. Mini burgers are always popular and there are awardwining sausages like 12g pork cocktails. There is also a range of sausage coins which includes pork and beef, beef, Cumberland, Lincolnshire free range and Halal. The big three
meatballs are beef, lamb and pork (in smallish sizes for sharing!) and even smaller are 4g pork meatbites and a flavoursome Merguez Beef option. For variety (and a vegetarian option) there are stuffing balls flavoured with lemon and thyme, chestnut and thyme and the long-lasting favourite, sage and onion (call 020 8805 9222, or visit www.snowbirdfoods.co.uk).
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As someone who has spent time researching their new café (opening soon) I was very impressed with the information provided by the Café Society. They also made some good connections for us and it was certainly worthwhile joining in advance of opening. Their on-line Hygiene training course was just what we needed to open fully trained. Pauline Hennessy Croydon
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tel: 01291 636333 web: www.thecafelife.co.uk/cc57 www.cafeculturemagazine.co.uk
NOVEMBER 2015 CAFÉ CULTURE 47
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FESTIVE IDEAS
BERRY CHRISTMAS MACCHIATO Ingredients 2 pumps DaVinci Gourmet Gingerbread syrup, 1 pump DaVinci Gourmet Raspberry syrup, 2 shots espresso, milk Cocoa Delicious' Rocky Road - made using Cream Supplies' Essential Orange Oil (www.creamsupplies.co.uk). about. Why not create some festive theatre around your business with a local choir singing carols, or have staff hand out free samples of hot drinks to passers-by? Nothing is more likely to entice a tired shopper inside than a taste of delicious hot chocolate or coffee!” However, advise Monin, don’t make the mistake of over-
TONKA BEAN ESPRESSO MARTINI Ingredients: 15ml Monin Tonka Bean Syrup, 50ml Vanilla Vodka, 25ml Tia Maria, 1 shot Espresso. Method: Shake with ice and served straight up in a cocktail glass.
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complicating your offer during one of the busiest periods of the year. The key to making healthy profits lies in a beverage menu that is quick, simple and cost-effective to prepare. You don’t want queues and long waits for service to drive customers away just when your footfall is at its peak. “To keep things simple, adapt tried and tested recipes by adding a Monin flavour and giving it an appropriately seasonal name. This way, baristas can offer a great selection without taking up too much time with a bewildering array of styles and techniques.” “By creating speciality drinks, operators can maximise their hot beverage profit margins during the Christmas period. Major coffee chains have created highly anticipated winter menus, which can be replicated by outlets of all types to increase sales,” observes Grace Keenan, marketing manager for DaVinci Gourmet. “Consumers’ increasingly explorative tastes, means that growth is no longer isolated to branded chains and independents. Non-specialists are enjoying above average market growth, an indication of the potential to capitalise on the hot beverage market.
Mehtod Add sauce, syrup and espresso to cup. Half fill cup with hot textured milk and stir well. Top the cup with the remaining hot textured milk. Customers are no longer satisfied with generic black or milky coffee, leading to an increased demand for personalised and innovative menu offerings of speciality hot beverages. “Operators needn’t invest in expensive new coffee lines to meet this consumer demand. DaVinci Gourmet syrups are a quick and simple way to introduce variation and add value to your offer. The addition of three core flavours will enable operators to create speciality beverages that will increase footfall and additional revenue from link purchases, ensuring their customers are not travelling elsewhere. “DaVinci Gourmet insight shows that the best-selling syrups during Quarter Four are Gingerbread, Cinnamon, Butterscotch, Amaretto and Almond. These popular winter flavours can be used to create drinks such as a Hot Spiced Apple and a Berry Christmas Macchiato, which are sure to draw in the crowds. “With 60% of consumers wanting to see new flavours and try new drinks every 60
days, rotating a menu seasonally helps operators meet this expectation. Operators can take full advantage of the opportunity by using winter-themed chalkboards, table talkers and posters to market their menu. Outlets located in town centres, which are sure to be busy during the run-up to Christmas, may also like to consider Aboards as a way of welcoming shoppers in for a warm drink. “Hot chocolate is loved in its own right as a warming, indulgent drink, independent research by DaVinci Gourmet shows that 53% of European consumers viewing it as a treat. An alternative to caffeinated drinks, it boasts a broad appeal across all age groups. DaVinci Gourmet Chocolate sauces and syrups enable operators to create indulgent hot chocolates that encourage customers to trade up from standard beverages.”
Hawkshead Relish have launched three of their fashionable seasonal preserves in exquisite jars which promise to enhance festive dining as table ready condiments as well as making beautiful gift ideas, and containing the firm’s renowned handmade preserves of Christmas Chutney, Christmas Marmalade & Cranberry Sauce.
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FULLY LICENSED CRYSTAL PALACE BRAZILIAN BISTRO WT £3,500, A3 and Alcohol License, 50 covers, EPC rating E Ref 142665 £90,000, Leasehold
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CAFE/RESTAURANT NORTHUMBERLAND T/O £113,000, Established 24 years, Four bed accommodation, EPC Rating C Ref 144141 £499,995, Leasehold
PRESTON SANDWICH AND COFFEE BAR WT £3,000 + outside catering, Prime trading location, Extendable trading hours, EPC Rating F Ref 143135 £125,000, Leasehold
INDEPENDENT GIFT SHOP NORTH LONDON AND CAFE T/O £553,000, Established in 1988, Excellent reputation, 100+ covers Ref 144113 Offers Invited, Leasehold
LEIGH, LANCS CAFE W/T £1,800, Well presented throughout, 86 covers, EPC rating C £25,000, Leasehold Ref 144212
NORTHAMPTONSHIRE TEA ROOM/ JAZZ LOUNGE T/O £178,000, Multi award winning, Unique trading location, Licensed premises Ref 144417 Offers Invited, Leasehold
LIVERPOOL COFFEE SHOP W/T £2,200, Fully equipped café, 2 bed accommodation, EPC Rating C
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MANCHESTER CAFE W/T £3,000, Beautifully presented throughout, Located in popular precinct, Regular custom Ref 142959 £49,950, Leasehold
W/T £1,700, Town centre location, Excellent reputation, 12 covers Ref 144465 £49,995, Leasehold
COFFEE SHOP/TEA ROOMS HEBDEN BRIDGE W/T £2,000, Busy town centre location, 36 covers, EPC rating G Ref 144363 £69,950, Leasehold
CHESHIRE AWARD WINNING TEA ROOMS W/T £7,000, Operated by staff, Superbly presented throughout, Award winning business Ref 142298 £180,000, Leasehold
W/T £4,500, Residential area, 70 covers, EPC rating G £179,995, Leasehold Ref 144078
MANCHESTER SANDWICH BAR/CAFE W/T £2,600, GP 65%, Established in the 1930's, Corporate accounts in place, Excellent web presence Ref 144057 £89,950, Leasehold
MANCHESTER CAFE AND TAKEAWAY WT £1,500, Refurbished premises, Extremely low overheads, Business park location Ref 142614 £16,000, Leasehold
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NOVEMBER 2015 CAFÉ CULTURE 49
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COFFEE
t s a o R the right
Our love affair with coffee continues and the sector’s suppliers, large and small, are working hard, investing their time, expertise and money to further educate and develop the nation’s coffee palates. Choosing coffee When choosing coffees to stock, quality should be foremost in your concerns, feel Union Hand-Roasted. High quality coffee is a way of differentiating your café from others, and the higher the quality of the coffee, the more distinctive the flavours and the richer the drinking experience for the customer, and more memorable.
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The two most essential aspects of any coffee house, feel the coffee supplier are the quality of the coffee and the service – these are what build a loyal customer base and keep people coming back for more. Their best advice is to always choose the coffee that you, as the owner, manager or barista, enjoy and like to drink. If you are passionate about the coffee and the flavours,
you will naturally communicate and spread that passion and excitement to your customers. When choosing a ‘house’ coffee, it should be balanced as an espresso, but not get lost in milk and also ideally be consistent all year round despite changes of coffees and crops, advise Union HandRoasted. This will ensure trust, which is key when choosing
your house coffee because this is your signature offering and you want the experience to be the same every time. An additional useful characteristic in a house coffee, they suggest, could be described as being ‘forgiving’ – so the flavours are enjoyable if there is small variation in the preparation of the shot. This will help secure the consistency in the experience
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COFFEE that is essential in a ‘house’ or signature coffee. With regards to guest espresso and filter coffee, they recommend pushing the boundaries; finding the sweetest, fruitiest, most floral or juiciest, whatever it may be. Don’t be afraid to be bold in your selection. They often hear customers say that they really like a certain coffee but they are not sure their customers would appreciate it. Union Hand-Roasted say that for every customer that doesn’t get it there has to be one that does! So give the customer something to aspire to – be different in a good way and gently teach the customer to appreciate it. This is what will set your café apart from the others. As long as quality is king, then people can and will appreciate it. Storing coffee Coffee has a period of threeweeks when it is in peak condition. This period begins one week after roasting – remembering these dates is the key to ensuring an efficient ordering and storage system, say Union Hand-Roasted (to make sure there is always prime roasted coffee in stock, aim to have 5-10kgs left when your new order arrives, this way you can use the previous batch whilst the new coffee rests). It should be quite easy to keep on top of ordering. If you are going through a regular 20-30kgs a week then ordering once a week should be enough to keep up, suggest the firm.
New coffees from Brazil, and south of the African Great Lakes (Burundi, Rwanda, Tanzania, etc.) should be landing in the UK from November through to February.
It seems that the black coffee (espresso and filter) trend of the moment is for bright and juicy coffees, lively but balanced cups. They don’t always work in milk but are delicious on their own. Lighter roasts with delicate flavours are similarly increasing in popularity. Lighter roasts enhance the taste profile of exceptional coffees, such as Union’s estate and microlot coffees and their Bright Note blend, allowing the distinct flavours to shine. A seasonal drinks menu can have huge appeal with consumers. As coffee is a year round and daily essential, consumers are highly receptive to and inspired by seasonal variations that diversify their regular orders and correspond with seasonal moods.
Popular flavours at the moment are natural and honey processed coffees, which offer distinct flavour profiles reminiscent of IPA craft beers – another category which is surging in popularity and enjoying a reputation for quality and taste-led experiences, note Union. As the days grow shorter, nutty, chocolatey flavour profiles will also appeal (such as single origin Liberacion from Guatemala and their long term favourite espresso blend Revelation), say the company. In Europe currently it’s the season for Central American coffees, and coffees from El Salvador and Nicaragua are well placed to tap into seasonal autumnal trends for deeper tones such as dark chocolate, caramel and hazelnut.
New investment After 16 years in Bermondsey, London, the Drury Tea & Coffee Company reports that it has now moved to new premises in Woolwich. In a multi-million pound investment, the move coincides with the purchase of a new roaster, which will almost quadruple the company’s present coffee capacity (in a separate but related move, Drury has also announced that it has signed up to the London Living Wage, which will see all employees paid a least £9.15 per hour). Drury has been blending tea and roasting coffee in London for the best part of 80 years and the company says that it remains a family business, now run by the third generation of the Olmi family. It is the company’s proud boast that they serve more Michelin starred restaurants than any other coffee roaster. The modern new roastery and head office is situated close to the Thames at the embryonic Royal Arsenal Riverside development in Woolwich. This new facility gives the company three times
Flavours and trends Trends are shifting away from big milky almost snack like drinks to more delicate speciality coffees that sparkle with nuanced flavours and Union’s diverse range perfectly taps into this by offering extraordinary coffees from all round the globe. Consumers are willing to pay for high quality, and are increasingly interested in provenance and knowing the story behind the bean, claim the company.
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Consumer demand Showing that consumer interest in a diverse range of coffees is growing is the Coffee Tasting Club (CTC), who have recently launched a new coffee subscription service, but with a bit of a difference - they work with some excellent roasters from all the over UK with the aim of bringing people a huge variety of coffees (a bit like the ‘free house’ of the coffee subscription world). Instant coffee has its advantages. It’s quick, easy and lasts for ages in your cupboard. What more could we want in a brew? A lot, according to research company Mintel, who claim that just one in five coffee drinkers chooses an instant coffee more than once a day, while the younger generation are even more discerning - only 8% of coffee lovers in their early 20s are reaching for an instant brew twice or more daily. It’s this increasing demand for fresh, quality coffee, both in and out of the home, which drove Nottingham entrepreneur and coffee enthusiast, Robert Deans, to form the Coffee Tasting Club. Launched in October, the Coffee Tasting Club subscription service offers an easy and convenient way for coffee lovers to sample a vast variety of delicious coffees from around the globe, say the company. Understandably, competition in the coffee club market is fierce, but unlike similar subscription services, which offer coffees from a single roaster, the Coffee Tasting Club brings together many of the UK’s very best roasters to deliver a diverse range of exciting brews from the world over. Explaining the club’s model further, Robert Deans said: “There are some great companies offering fresh coffee, delivered on a subscription basis, but to date, there’s nowhere with the infrastructure to supply coffee from an assortment of different roasters. “Like other coffee clubs, we’re totally flexible; members can change or cancel their subscription whenever they like, and can choose to have their beans delivered
the production, storage and administration space it had before. There will be a larger, more user-friendly training centre, plus an advanced barista training room and a dedicated sales showroom together with an enlarged and improved engineering workshop.
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Inside Climpson & Sons Coffee Roastery, who supply the Coffee Tasting Club.
whole, or ground to their specification, but, we don’t just keep our members stocked up with fresh coffee – we supply them with a variety that can’t be matched. “At present, we offer coffees from Nottingham’s own 200 Degrees, as well as Horsham Coffee Roasters, Footprint, North Star, Small Batch, Climpson & Sons, and York Coffee. Watch this space because we’ll be teaming up with more in the very near future.” The Coffee Tasting Club also manage an online shop. All the coffees they supply as part of the club (and more) are available for sale there, meaning members can stock up on extra bags of their favourite brews, and, while the shop is open to everyone, Coffee Tasting Club members will be able to benefit from a variety of exclusive offers and bag some freebies, too, say the firm. Initially, the Club is being limited to just 150 subscribers, with more spots
But most important of all, the move has enabled Drury to invest in a new state-of-the-art 300kg Brambati batch roaster. This can roast up to 2,000 tonnes of coffee per annum. Drury also has another roaster on order – this time a 30kg roaster - to enable it to harness the growth in small
expected to open before the end of the year (you can register your interest at www.coffeetastingclub.com/subs). Currently, the concept is aimed entirely at the consumer market – primarily coffee lovers who want to diversify and experiment with the coffees they drink – and subscribers can choose from a selection of different subscription packages, designed to suit all needs. These range from a single (250g) bag a month, for £5.95, to two (250g) bags fortnightly, for £18.95. Subscribers can also choose whether they want their beans delivered whole or ground. Subscriptions are completely flexible too – members can pause or cancel whenever they like. No membership is needed to buy from the web site, so coffee lovers can still purchase coffee from a range of different roasters from one place. CTC also sell a range of coffee accessories. Nottinghamshire’s Robert Deans who spotted a gap in the coffee ‘connoissuerism’ market.
batch speciality and single origin coffees. Buying your own roaster? What factors should you consider when buying your own roaster? Stuart Brigante, technical operations manager at the UK’s only espresso machine manufacturing
company, Fracino, says that there should be three key considerations for any type of roasting equipment. Namely reliability, ensuring that the equipment is ‘fit for purpose’ and that it will fit comfortably in the available space. “Reliability must be a top priority because hot beverage
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Fracino’s award-winning Roastilino. equipment frequently being ‘out of action’ could have serious repercussions - both reputational and financial - for your business,” says Stuart Brigante. “To this end, always thoroughly research a piece of kit before purchasing it. Ensure the machine has a robust health and safety record and both the distributor and manufacturer have a good reputation. Talk to both of them and their customers and ask to trial the equipment for one to two weeks as it will help you to determine whether it’s right for your business.” Stuart Brigante also advises operators to closely examine the service agreements. Check if you will receive 24 hour telephone assistance. If a break down occurs at a crucial time, you need to be reassured that your provider can fix the problem. As a guideline, Fracino’s service agreements for roasting machines includes access to our 24 hour technical hotline and covers 12 months parts, after which customers can choose between paying for parts as and when something goes wrong – or they can sign up for a further one or three year contract. “Additional factors to consider include ventilation often overlooked when buying a coffee roaster. Roasting coffee gives off a strong and quite pungent smell and, without proper ventilation, this
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aroma can be overpowering and even unpleasant, so ensure the area is appropriately aerated,” advises Stuart Brigante. “Size is also important. How big a roaster do you need? For example, Fracino’s Roastilino - predominantly a domestic machine - roasts 250g of green beans per session whereas commercial roasters can roast much larger quantities in one cycle. “However, many commercial enterprises now use smaller machines in line with the increasing trend in batch-roasting. This is because many machines can be plugged into the mains compared to commercial roasters which often require specialist electrics to be fitted.” If you have decided on a batch roaster, work out how much coffee and how many cycles you require per day, suggest Fracino. Their Roastilino takes less than 10 minutes to go through a full cycle (four minutes to roast the beans and four minutes for them to cool). “Also bear in mind that if you leave the beans for a 24 hour settling period after cooling, the coffee will taste even better,” adds Stuart Brigante. A roasting machine does not need to be overly complicated, point out Fracino. Ensure the equipment comes with a manual which also includes how to adjust the temperature settings, they advise. Formerly hidden away behind the scenes, many cafés now choose to have their roasting machines on display to enhance the customer experience by creating a homely feel while exuding a buzz and energy. So it pays to plan the best space for your equipment to achieve the ‘wow’ factor, suggest Fracino. Bespoke launch Purssells London - a contemporary coffee roaster, which produces speciality coffee renowned for its quality,
provenance and taste has launched for the on-trade. The brainchild of Chris Jennings and coffee expert Michael de Renouard, Purssells coffee is seasonal, has demonstrable provenance and is ethically sourced from around the world, claim the firm. Their coffee is roasted to order using traditional methods combined with the latest technology to produce both single estate and blended coffees. Artisan preparation techniques and small-batch roasting, by hand, ensures quality and taste is preserved and because coffees vary from harvest to harvest only the highest grade cherries make the cut, these are then roasted slightly differently as each coffee is unique, thus producing consistently good coffee throughout the year without compromise – report Purssells. Blends can be made on a bespoke basis for the hospitality industry to suit individual tastes through a comprehensive tasting session and profile questionnaire. Requirements can encompass not only taste and price point but also Corporate Social Responsibility, directly investing in creative projects in coffee-producing communities. “We look forward to showcasing the provenance and quality of our coffee to the on-trade,” said founder of Purssells London, Chris Jennings. “Good coffee shouldn’t just be for the connoisseur – we want to make it available to a wider audience who will appreciate the taste and price. We offer a bespoke service, which enables the on-trade to have the perfect coffee crafted for their customers.” As well as bespoke coffees, Purssells London offer an offthe-shelf range, available to purchase at Purssells London with three-day delivery time for the UK (Europe and rest of the world delivery by quotation). The
Chris Jennings of Purssells London has launched a range of coffees for the on-trade. Purssells London coffee range is categorised by the degree of roast using a simple colour guide. Gold - Espresso Roast (Queen’s Indian) - roasted slightly darker to complement milk-based drinks this is a refined and sophisticated espresso coffee. Blue - Medium Roast (Nano Challa Lot #3 and La Joyeria): these two medium roast coffees offer a balance of natural fruit flavours complemented by nut and caramel flavours. Suitable for all brewing methods Burnt Orange - Light Roast (Guillermo Manjarrez and AB Githiga #086) - light roasted coffees offer a more avantgarde taste for the contemporary palate (a subtle roast flavour accentuates the fruitiness of the coffee making them more acidic and best suited to filter and French press-brewing methods. Green - Decaffeinated (Colombia CO2) - medium roasted and decaffeinated using water based methods to preserve the natural flavour of the coffee. Purssells is named after the 19th century city restaurant of the same name and the brand pays homage to the original tastemakers of the time – merchants, writers, doctors and politicians who debated issues over coffee and chess.
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e v i t a e Cr The importance of a café or coffee shop’s design should not be under-estimated, with consumers just as interested in the style and ambience of a space as they are the food and beverages they consume within it. Cafés in ‘alternative’ locations (pubs and garden centres, for example) are being particularly creative. Workflow “The importance of good design cannot be overestimated. Bad design can certainly slow things down and whereas a poor layout might be able to cope at present, an increase in numbers might make it unworkable,” says Tina Carter, marketing manager at Brakes Catering Equipment (www.brakesce.co.uk). “It may well be that the existing layout is completely at odds with what would work
best now in which case a redesign, which improves the workflow and possibly also increases the front of house seating/sales area, could be a good alternative to a complete overhaul.” As with any publicly accessed area the design and layout are important for various reasons. Back of house the equipment needs to be laid out in a manner that facilitates a logical workflow based on the menu and the
requirements of the individual sections within the kitchen. The advent of open, ‘theatre’ style cooking means there is also now a much greater emphasis on how a kitchen looks to the customer. Front of house, good design is important to ensure customers can be served quickly and efficiently and in terms of the feel the range of finishes now available for counters and serveries means that it is possible to make these really eye-catching and sympathetic to the overall surroundings. Café culture at the local The traditional British pub is undergoing a revamp of sorts. Although two pints of lager and a packet of crisps still have pride of place at the bar, the way in which people use pubs is beginning to evolve. On a typical trip to their local, customers expect great food, a vibrant atmosphere and a friendly face serving them, but as more and more pubs widen their food offering to include smokehouses, grills and other alternatives, how do you make your offering stand taller than the rest?
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Odd John’s Kitchen at The Griffin Inn in Leicestershire has come up with an inspired idea that does just that. Designed to be a working kitchen in a home-from-home environment, the kitchen deli serves its customers with freshly cooked food made from locally sourced ingredients that are also available to purchase. By forming strong partnerships with local artisan producers from across the Midlands, The Griffin has become a place to eat, drink and socialise. “We had previously worked with John, Jay and the team at The Griffin when we converted a disused skittle alley in a back barn into a luxury wedding venue, which has proved itself to be incredibly successful and was a regional finalist for wedding venue of the year at The Wedding Industry Awards in 2014,” says Martin Sheldon, associate at Hunter Patel Creative Group, in revealing how he was prepared to take on the challenge of bringing a country café to a British pub to create an all-round quality venue. “The idea for Odd John’s
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Kitchen came from the team at The Griffin. They are very forward thinking in their approach to pub operation and are always looking for new ways they can offer their customers something new and innovative. The village of Swithland is quite remote but very picturesque, and they identified a gap in the market for a café where members of the community could gather, enjoy a cup of coffee and purchase homemade products, whilst supporting local artisan producers at the same time.”
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The aim of the team at The Griffin was to guarantee that they were maximising all of the opportunities available to them on site by creating something completely unique, ensuring that they appealed to people at varying times of the day. “When we were given the initial brief, one of the requirements that the team had asked for was to replicate the feeling of walking directly into a quaint country kitchen that had a real homely feel,” recalls Martin Sheldon.
“The idea started to develop when discussing how the building would be heated, as we realised that the cost of installing central heating would require a substantial investment thanks to the age and style of the building, as well as its listed status. We discussed various ideas of how to overcome this and finally decided on using an AGA. This evoked feelings of an old style country kitchen, which consequently inspired the design concept for Odd John’s Kitchen.”
The result proved to be very effective. The design team used a mix of painted metal furniture and classic upholstered wooden chairs to create a warm and sophisticated finish, decorating the room with timber shelving to display the range of artisan produce on offer, from breads and cakes to preserves and patés. They also created a bespoke lighting fixture using three watering cans to emphasise the homely, country cottage feel that we wanted to achieve. They forwent a traditional serving counter for a simple kitchen countertop, with a till to reduce the formality of the overall atmosphere. Since it opened in September, Odd John’s Kitchen has hosted a number of events and master classes in association with local producers, firmly establishing it as an important part of the community. One of the standout points that makes Odd John’s Kitchen successful as a concept, is that it fits perfectly within the overall offering at The Griffin. Each element is able to be marketed as a standalone feature, but feeds into the other sections to make them even more remarkable and draws upon the customer base that they already have. And from an operational perspective, the evolution of how venues are being used by
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LED lighting LEDs have been the buzzword in the world of lighting for a while now. However, in order to make the most of this energy efficient light source, there are a number of important considerations that need to be taken into account when choosing LEDs as well as several new concepts that need to be understood, feels Sally Storey, design director of John Cullen Lighting (www.johncullenlighting.co.uk). 1. Get to know what a good quality LED light looks like. One of the best ways to test how good an LED light source would be in your home is to test it against something red. The truer the colour rendition of the red the better quality the light source will be. Look for a CRI of a product of more than 90%. 2. Selecting the colour temperature of LEDs is essential to ensure the finished scheme is as you would expect it. The colour to look out for is 2700K as this is a warm white colour, ideal for use in the house and garden. 3. LED light behaves differently to incandescent light sources. LED is much more direct and lacks incandescent’s ‘ambient’ properties so it is important to consider using other layers of light in the space. 4. When layering light avoid a ‘stripy’ scheme. You can do this by ensuring that the LED’s you use are of a similar colour (all John Cullen LED products, for example, are collated and despatched with the exact bin to ensure complete colour consistency). 5. Plan your control at the outset. LED’s are dimmable but may require different wiring to incandescent light sources to dim (the John Cullen range of up, down lights and spots are now available with mains voltage drivers meaning that LEDs can now be dimmed with other mains voltage circuits alleviating the complexities of dimming and the need for special wiring). 6. Call an expert. To get the most efficient and atmospheric lighting scheme employ a lighting designer. LED’s will last a lifetime so a designer’s input is invaluable. The three different beams offered by the Riena. Left hand step - the Riva cowl produces a narrow focused beam. Middle step - the Siena cowl allows a wide beam but shields the light, reducing glare. Right hand step - the Riena light without a cowl giving a soft wash of light.
customers is heavily influencing their design. More and more venues are trying to capitalise on an increased daytime trade generated by the ‘coffee culture’, resulting in an overall rise in trade throughout the day as opposed to surges in sales at traditional peak times. Consequently, pubs are becoming more innovative, vibrant and forward thinking in their approach to management. By offering small luxuries, like plug sockets, USB ports, or even a place to rest and do some knitting, people feel at home and start to create the relaxed and casual atmosphere the venue is looking to achieve. Embracing the coffee culture is part of the future of the pub trade, and from the very early days, the team at The Griffin have tried to keep the pub section of the venue as a ‘real’ pub, as opposed to a gastropub or something replicating that style. Unless the venue is in an area of high footfall, a pub will struggle to survive on solely wet-led revenue, and should be looking diversifying into new markets in a way that allows it to maintain its core identity and still appeals to its existing audience, they advise. Leisure café Quality Equipment Distributors (QED), based in Glasgow, is a leading UK designer and supplier of modular bar, coffee shop and food service equipment, with
New range The new Grand Bistro chairs from GO IN are available in various stains from natural to pastel, making them ideal for both classic and modern furnishing styles, feel the company. These simple wooden chairs, made from oak or beech, are comfortable all-rounders made into attractive eye-catchers by the visible screws on the high back. Grand Bistro chairs are also available with armrests and as bar stools, both of which can optionally be ordered with seat cushions. GO IN report that most of their products are held in stock for delivery within five to eight working days, and customers can also find inspiration and an overview of the variety of products, materials and designs from the GO IN catalogue (www.go-in.co.uk).
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a large selection of contemporary and classic module styles for catering and retail environments, and have recently completed a prestigious project for the design and installation of food service equipment at the Portavadie hotel and marina development on the shores of Loch Fyne in Argyll, Scotland. The project centred round the company’s new Spa & Leisure Café for daily users of the resort’s spectacular outdoor heated pools, spa, sauna and gym facilities. QED designed and constructed a full length, self-service deli counter and bar with refrigerated counter-top displays for deli sandwiches and other snacks. The Italian-style counter and bar has built-in refrigerated under storage. There is also a range of useful stainless steel food service equipment, including bottle coolers and sinks at the rear of the main counter. In addition, QED supplied a full range of kitchen utility equipment for the new café, including a pizza oven, dishwasher, storage refrigerators and food preparation tables. The entire project was carried out by QED’s own design and shop-fitting team, under the supervision of managing director, Robert Campbell. “Portavadie is a hugely ambitious organisation, so we needed to locate a supplier to match our high standards. QED were equal to the task and we’re very happy with the outcome,” said general manager of Portavadie, Iain Jurgensen, commenting on the success of the project. “Our vision is always to have clean lines with no clutter and we like to develop facilities that picture frame our impressive surroundings. QED have managed to pull that vision into a very workable space. Portavadie is a demanding organisation, with high expectations and standards which QED were able to meet.”
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Creating atmosphere John Marsh (director of AVonics, a company that provides audio, visual and lighting solutions for cafes, restaurants and other businesses throughout the hospitality industry) feels that the innovative use of technology has helped to create a better customer experience for a plethora of businesses across the UK, as he outlines here. Our love of coffee may be unconditional, but coffee shops need to focus on more than just their beans if they want to retain customers and grow a healthy business for the future. It’s not just the water that’s heating up in coffee shops across the UK. According to Allegra Strategies in an article cited by the Financial Times, around 1.7 billion cups of coffee are sold in the UK every year from more than 18,000 outlets, a total which is set to increase to almost 21,000 by 2020. The coffee hierarchy includes premium venues that only sell the highest quality artisan beans, to the huge chains of coffee shops selling average coffee with an average price tag, and finally pubs, cafés and fast food chains that sell similar tasting coffee for a cut price. Stuart Gordon, an analyst at Berenberg, told the Financial Times that five years ago only one in nine people visited a coffee shop, compared to one in five people who regularly visit one in 2015. With competition as fierce as this, cafés and coffee shops around the country must introduce new ways to bring in the customers besides creating delicious hot beverages. To compete with the industry’s big hitters, cafés need to ensure they’re focusing on the wider experience of people who visit coffee shops. As of February 2015, Costa Coffee remains the market leader with almost 2,000 stores all over the UK, the chain also has plans to open another 250 stores worldwide in the next year. As every high street is dominated by a plethora of brands, what can smaller coffee shops do to make themselves stand out? In the mood for coffee Coffee shops have an allure that makes people want to spend a little bit extra for a more pleasant experience. Some people flock to cafés and coffee shops on a weekend for the ambient atmosphere that they bring and a sense of relaxation and comfort. That explains why even though fast food restaurants have almost the same quality product at a lower price, people are prepared to pay a slightly higher rate to be able to sit in a slightly more elegant setting. Free Wi-Fi certainly helps! Coffee shops play on our senses to create
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an inviting atmosphere, by utilising the power of sight, smell and sound they can construct a positive experience. Smell is the most powerful of all of our senses and most coffee shops offer a selection of freshly baked delicacies, usually of the French pastry variety. These home touches give the customer a sense of comfort, as you are rewarded with the smell of fresh-baked goods as soon as you walk into the shop. Lighting also plays an important role in creating the perfect coffee shop atmosphere, but individual shops need to consider the kind of customer they are trying to attract. Are you a coffee shop wanting to serve students, writers and professionals, or do you want to create a vibrant environment where people of all ages can chat and socialise? Use bright modern lighting for a working environment, but tone it down and integrate lower lights for a more casual atmosphere. With this in mind you also need to consider your audience when choosing your furniture and decoration. Opt for arm chairs, low tables and comfortable sofas with plenty of casual artwork for a relaxed vibe. While the opposite look is easily created using desks, tables, high benches and stools for a more workorientated environment. Does technology result in better service? When you walk into a coffee shop you probably aren’t taken aback by the technology, but there is a trend emerging where coffee shops are utilising audio and visual technology to create a unique and vibrant atmosphere to attract and retain customers. Technology doesn’t have to dominate the entire environment, as the Guardian’s pop-up #guardiancoffee venture in Boxpark Shoreditch proved. They used Bounce Pads to let visitors view iPad editions of the Guardian and the Observer while enjoying their coffee. The innovative space puts a huge emphasis on real-time technology, even including the stats on how much coffee is being drunk in that exact moment. Added touches like this can create a memorable experience for consumers, which will add value to their experience and keep them coming back. As the pop-up coffee shop was only temporary it won’t be able to retain customers, but it will stay in customers’ minds for a long time. Carmel Café and Wine Bar, meanwhile, has integrated iPads into its operations to make the dining experience more engaging for customers. This Florida-based restaurant uses this technology in the office, kitchen and the dining room, making all aspects of the business simpler and more efficient. Guests are able to view items on the menu by browsing high-res images on the tablet, they
can then choose their portion size and order with one tap. The choices are directly sent to the bar or kitchen, speeding up the delivery process and eliminating the chance of the customer waiting around or becoming impatient. This improves the level of customer service as staff have more time to look after customers and build a rapport. The innovative use of tablets has also reduced the amount of paper that the business uses, which is handy as many establishments across the hospitality industry aim to be paper-free to meet certain environmental rules and guidelines. Whenever Carmel Café and Wine Bar need to update the menu they can do so in a matter of minutes on the iPad, compared to reprinting a huge amount of paper menus. Plus they use apps and software to complete training, learn new recipes and manage stock. Customers and staff are both winners! The psychology of café colours Colours send an overarching message about how we interpret our emotions and feelings. Some colours can inspire happiness and positive thoughts, whereas some can draw out negative emotions and fears. Ever feel hungrier when you are in red environments? You probably didn’t realise it at the time, but this happens because the colour overloads your senses and stimulates your appetite. Although that’s not to say that you should paint your entire café red, as this could lead to feelings of irritation or stress, but use it as an accent around the venue and it might even increase your sales of food! As mentioned earlier, your target consumer depicts the colour scheme of your café. If you want to appeal to a sociable audience, then bright colours like orange and yellow will help to encourage conversation, energy and positive feelings. However, if you want to create a tranquil space where people are free to come along and relax, then using calming colours like blue and other neutral tones will do the trick. Coffee shops that also double up as work spaces will benefit from the colour green, which encourages concentration and creativity. You’ve probably never considered the psychology of colour or the impact of using technology in your premises, but with competition within the hospitality world becoming increasingly intense, it makes sense to grasp any advantage that you can.
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DESIGN Winning design Wyevale Garden Centres (WGC) has won the award for Best UK Restaurant or Bar in another space, at the recent Restaurant and Bar Design Awards, showing just how important design has become, as well as the ability of the café sector make a name for itself in this regard. The WGC group currently operates 149 garden centres in England and Wales and has become known for its separate branding across their locations. They specialise in the retail of a variety of plants, seeds and gardening equipment, as well as operating in-store cafés and restaurants for their customers. Its popular coffee shop concept - Coffee Ground was chosen as the award winner from over 1,000 entries received from over 70 countries worldwide. The Restaurant and Bar Design Awards was first held in 2009, and has since been hosted annually to recognise innovation in the design of food and beverage spaces. Judges for this year’s awards included architects, designers, brand directors, and chefs from across the globe.
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WGC’s Coffee Ground first opened its doors in 2014, with the aim of offering customers high-quality food and beverages within the wholesome shopping environment of the garden centre. The coffee shop specialises in providing customers with organic, ethically-sourced coffee, whilst also taking great care to ensure the operation has a minimal effect on the environment through extensive recycling. Coffee Ground also claims to be the first coffee shop in the UK to introduce the process of micro-roasting, a pioneering technology that improves the aroma and taste of the coffee, as well as helping to make a design statement in its own right. “We are proud of this achievement and of how far our award-winning Coffee Ground has come since its initial conception. We are delighted that not only is the quality of our coffee praised but also that our design consideration and our innovative use of space has been recognised," said Jason Danciger, food and beverage director at WGC.
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smell of online The sweet
success How a small cupcake business grew its web sales by 50% in just four months with the help of simple tools for SMEs and entrepreneurs available online. BAKING TREND Many home baking businesses are now thriving as new baking entrepreneurs grab their mixing bowls and set up shop, but with the market becoming more and more competitive it’s becoming increasingly important to stand out from the crowd. Rachael Halstead, the founder and CEO of Rachel’s Kitchen, has managed to do just that. Founded in 2009 in Worthing, Rachael’s story is one that will inspire aspiring foodie entrepreneurs up and down the country. Rachael’s Kitchen is one of the early success stories of a new free digital learning platform launched by Google called The Digital Garage Academy. It’s no secret that the world has embraced all things digital since the birth of the internet, and with nearly half of the global population online, a whole new marketplace for small businesses has opened up, giving entrepreneurs the boost they need to take their business to the next level. Rachael’s Kitchen, which makes and delivers delicious cupcakes across the UK
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and Europe, uses online marketing to get more customers and grow its business. What started as a small scale ecommerce operation has now seen web sales grow by 50%. This has enabled Rachael to hire extra people, taking her headcount to eight. It has also given her business the bandwidth needed to compete against the much larger players, with Rachael’s Kitchen punching well above its weight. In the first year that Rachael started her business, she put everything on the line (including moving back home) and focused exclusively on her cupcakes. However, being an e-commerce operation, Rachael saw her greatest successes when she concentrated more effort on tracking and analysing her online footprint, then using simple tools to use this information effectively and reach new customers. By selecting the right keywords, flexing her advertising spend to tap into key seasons (Mother’s Day or Valentine’s Day) and gaining a greater understanding how to market abroad, Rachael was able to shift plenty of cupcakes.
ONLINE OPPORTUNITY So how do aspiring entrepreneurs like Rachael grab a slice of the online opportunity? Here are five beginners’ tips from Shane Nolan (director of SMB sales at Google UK) on how to get a small business fired up and how to use online as your business growth engine: Reach customers (and let them reach you) on all devices Don’t underestimate the importance of having a mobile-optimised web site. 46% of searchers now use mobile exclusively to do their research, so ensure that customers hang around by ensuring your site is quick to load and doesn’t require too much scrolling. Also, don’t forget that customers are increasingly looking for products while on the go and then placing a call right away. In fact, 70% of mobile searchers call a business directly from search results. Rachael’s Kitchen has benefited from callonly campaigns, specially designed to show up on mobile devices that can make calls. Don’t shy away from search advertising Launching an online advertising campaign is one of the most effective ways to grow a small business, as Rachael’s Kitchen can attest to. Placing Pay Per Click (PPC) ads on webpages near search engine results can deliver your message at the moment someone is searching exactly for the type of product or service you offer, regardless of
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ONLINE
judgements around which buckets will have most success for your business.
whatever device they are using. Choose keywords that relate as closely as possible to your offerings so you receive the most likely prospects. So whether you are trying to get the word out about your vintage coffee shop or have a special tea party to promote, online search ads can mean big business in a short space of time and can be tailored to any budget. Take advantage of geo-targeting Often, smartphone users will search for places to visit whilst on the move. Online advertising can help you reach this kind of customer, whether they are bona-fide locals or just passing through the area. For example If you have a physical shop, AdWords’ location extensions feature can direct people looking for what you offer to visit you in person. You can even design ad campaigns so they only appear to people already near your store. Someone searching for “coffee shop” on their phone, 500m from your cafe, is someone you could reach with a Search ad. Don’t rely on hunches when you can use data analytics to target your customers A credible and accessible online presence is a must for e-commerce, which means that you have to appeal online to those most likely to buy your products. It sounds obvious, but there is a science behind identifying certain demographics of customers and putting them into priority ‘buckets.’ You can benefit from easy-to-use data analytics services to make informed
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Make your campaigns social and emailmarketable Social media is a great way to engage customers and cultivate new business, with members sharing stories and recommending products and services. You can take advantage of social channels like You Tube, or in Rachael Halstead’ case, Facebook and Twitter, to target both existing and new customers with seasonal offers or simply to provide a platform for them to share photos of their delicious cupcakes. In the UK, 53% of smartphone users visit social network sites at least weekly on their devices, so this is an opportunity business owners can’t afford to miss.
More effective It's never been easier, cheaper or more beneficial to maximise your web presence to grow your business. Every day, thousands of small business owners are making the web work for them. The opportunity to reach customers from around the corner and around the globe is too big to ignore so don’t be intimidated by the breadth of opportunities. Currently fewer than 30% of SMEs in the UK have an effective online presence, report Google, and at a time where the UK must boost productivity and encourage SMEs and entrepreneurs, free tools and expertise that they are offering could be the growth engine that jumpstarts the remaining 70%, feel the company.
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PROFILE
Café
1809 Cast your mind back to the 2004 Olympic Games in Athens and chances are you will recall Dame Kelly Holmes storming home to win gold in both the 800m and 1500m final. Dame Kelly marked the tenth anniversary of that triumph by opening her first commercial venture, a café in her home town of Hildenborough which she named 1809 – the race number that she wore throughout those Games. Twelve months on, Dame Kelly looks back on a year in which Café 1809 picked up the Kent Independent Hospitality Trader Award 2015 and achieved a five star rating from the FSA. Home-grown “I grew up in Hildenborough and I used to do a paper round from these premises as it was operating then as a newsagent and later on I worked in the sweet shop. When I was 16 years old I remember saying to the then owner that one day I would buy the shop,” says Dame Kelly Holmes. Café 1809 (formerly the fabulously named Fags and Mags newsagent), officially opened to the public in December 2014, but it has not all been plain sailing. “One of the first challenges was a lengthy battle to obtain planning permission,” recalls Dame Kelly Holmes. “Objectors were concerned about a lack of parking, noise and unsocial opening hours and I learnt from that that some people just don’t like change. We were eventually granted permission but it did take two rounds of submissions to go through and that was a particularly stressful time. “Then the builders arrived to demolish 90% of the original premises to make way for the new build. The ground works took six months and I was on site most days complete with hard hat and wellies to oversee the work – I admit to being a bit of a control freak.” John Barnett Design - a local interior
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design company – was hired to help turn Dame Kelly’s dreams into a reality as far as the look and feel of the Café is concerned. They created a light and airy space. “I am delighted with the result which I would describe as warehouse chic with muted tones and lots of interesting textures,” says Dame Kelly Holmes. “Before Café 1809 opened for business, Dame Kelly wanted to give residents a little taster of what was to come,” adds Matthew Tuffee, sales and marketing manager for Cimbali UK (the official coffee equipment partner for the venture). The votes are in “So a presentation was organised in the village hall and we supported that with a full barista team and served three different coffee blends, visitors were asked to vote on their favourite. The event helped get ‘buy in’ from the local community and this was important given the struggle with the planning. Asking everyone to vote on their preferred coffee made them feel part of what was going in, they felt valued,” explains Matthew Tuffee. At Cimbali’s suggestion, the outcome of that taste test was to become the branded Café 1809 coffee which is a bespoke blend from a Kent based roaster. Café 1809 is a
South American medium roast of 100% Arabica beans. A deep, chocolaty sweetness comes from the organic Peruvian beans and this complements the nutty vanilla tones of the Brazilian coffee which is also used. It’s a combination that creates a fruit like acidity with a lingering finish, “Dame Kelly certainly doesn’t do anything by halves,” Matthew Tuffee continues. “She set up an exact replica of the counter in a rented office space not far from the café. We helped with counter planning to maximise the flow around the coffee machine and we installed a temporary traditional machine in there to use as a training machine prior to the shop
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PROFILE succeed in this increasingly competitive market operators have to deliver 100% of the time.” Dame Kelly Holmes also invested a lot of time and effort in researching the market to see what specialist suppliers were out there and what they could offer, coming across La Cimbali at Caffè Culture. “Cimbali has been incredibly supportive from the start,” says Dame Kelly Holmes. “I took some time out to visit the factory in Milan to learn about the company’s brand heritage and to see where the machines are made, to soak up some of that famous Italian passion for coffee and of course, to visit the impressive MUMAC museum.” Cimbali M100 Café 1809 opted for the mighty M100, Cimbali’s top of the range traditional machine with a PGS Magnum on demand grinder. It is a very high spec and features specific technologies which help take the guesswork out of making the coffee to a consistent standard. For example, the PGS adjusts the grinder burrs automatically which means the barista doesn’t need to remember to do that. Plus, the TurboSteam 4 milk management system stops automatically when the milk reaches the programmed temperature, creating perfectly frothed milk with a consistent taste and texture. “We have a seven strong barista team and Cimbali has worked with me to develop our own Barista School, an ongoing cycle of training and development which we manage in house. The result of this is that our baristas are trained to a specific Café 1809 standard and once they pass the training course they then become a qualified barista,” says Dame Kelly Holmes. “Showing my commitment to training motivates the team and also means that customers always enjoy their coffee brewed and served in the same way.” opening. Staff were able to practise on this machine, whilst also spending time with Matt Lasek, our senior barista who is head of coffee training at Cimbali UK, Elstree. “The one thing I will say is that Kelly is very hands on and was there at every stage of the development and training. You sense that she would not ask any of her staff to do anything that she isn’t prepared to do herself!” “Coffee has the potential to be the cash cow of the business, as long as you get it right. A critical element of the coffee offer is the choice of machine and skill level of staff employed to manage the hot beverage menu. Consumers are so discerning now and expect an extensive menu and great quality coffee so to
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What’s on the menu? As far as the food offer is concerned, the underlying theme is healthy, nutritious options and nothing on the menu is fried! The weekday menu includes cereals, granolas and eggs, fresh sandwiches, wraps and paninis of which the best-seller is Final Kick (a mix of roasted chicken, mango, coriander salsa, green leaves and chilli lime jam served with BBQ pop crisps at £5.85). There is also Golden Glory (egg mayo with watercress at £4.95) and Athena consisting of tuna mayo, olives, feta cheese and sun dried tomatoes (the only other reference to Dame Kelly’s double gold victory being a framed shot of that
iconic moment when she crossed the finishing line in the 1500m final). Plus, there is a range of frittatas, quiches and filos from £4.50, seasonal salads at £3.50, jacket potatoes at £3, ploughman’s at £7 and homemade soup from £4.50. At the weekend there is an extended brunch menu which is served until 3.30pm. Customers can chose from a range of egg dishes – Eggs Florentine, Benedict, Royale, and Portavo priced from £5.50. A breakfast stack of sausage, pancetta, egg and mushroom served on bread with a spicy salsa costs £5.95 and a Halloumi-based vegetarian option are also available. “We have a newly extended juice bar plus we installed a frozen yoghurt machine to offer a healthy alternative to higher fat dairy ice cream which goes down really well with mums and toddlers,” says Dame Kelly Holmes. “We also offer a selection of naughty but nice cakes and sweet treats with choice of gluten, dairy and wheat free alternatives.” Adding value There is additional space upstairs which is hired out for private parties or business meetings, and a cinema room and a beauty therapy room which is sublet to a third party. The intention is also to support local artisan designer/makers so there is also a retail area with various gifting lines are on sale. “We have additional seating outside and once we opened I contacted local cycling clubs to see if we could get the café added to cycle routes. This has proved really popular and we have added a dedicated area complete with 20 bike racks to encourage cyclists in,” says Dame Kelly Holmes. “If I have learnt anything over the last twelve months it is not to ignore the paperwork! I quickly realised that there is no avoiding the fact that in order to run an efficient operation there needs to be systems and processes in place. This is especially true of the health and safety side, in particular with respect to food hygiene. Once the right controls are in place it just makes the job so much easier and means that as an operator I can comply with my legal obligations.” In terms of future plans, Dame Kelly sees Hildenborough as a flagship operation and there are plans afoot to roll out the Café 1809 brand to additional outlets in the near future. “I was determined to give this venture a go. If I hadn’t of done it then I would have regretted it for the rest of my life. I am determined to give it my best shot and so far so good,” says Dame Kelly Holmes.
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Café Product Index Advisory & ConsultAnCy serviCes Factory Grote Company FSC Millitec Food Systems Ltd. Zafron Foods Ltd. ZMI UK Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Nutrition and Allergens Nutritics Retail FSC The Cardinal Group Vestey Foods UK Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods New York Bakery Co. Patisserie Total Foodservice Ltd. Tortilla & Wraps Freshfayre Mission Foods Santa Maria UK Ltd. BreAd & rolls Fresh Jacksons Bakery Total Foodservice Ltd. Pita/Flat Bread Nina Bakery Speciality Jacksons Bakery Mission Foods New York Bakery Co. Santa Maria UK Ltd. Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Harvey & Brockless Rank Hovis Total Foodservice Ltd. Flour EDME Ltd. Butter & sPreAds Butter Freshfayre Southover Food Company Ltd. Spreads Arla Foods UK Freshfayre The Cheese Cellar Spreads (olive) Freshfayre Leathams Cheese & dAiry ProduCts Cheese Arla Foods UK Bel UK Ltd. Bradburys Cheese Freshfayre Harvey & Brockless Leathams Norseland Ltd. Southover Food Company Ltd. Total Foodservice Ltd. Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria UK Ltd. CleAning MAteriAls Bunzl Catering Supplies Total Foodservice Ltd.
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Chutneys & relishes Chutneys Beacon Foods Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Relishes Beacon Foods Freshfayre Freshtime UK Ltd. Harvey & Brockless Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. Pickles Food Network Freshfayre Geeta’s Foods Ltd. Leathams Pettigrews Southover Food Company Ltd The English Provender Co The Ingredients Factory Total Foodservice Ltd. Salsa Beacon Foods Freshfayre Freshtime UK Ltd. Santa Maria UK Ltd. Zafron Foods Ltd. dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Freshtime UK Ltd. Orexis Fresh Foods Ltd. Santa Maria UK Ltd. The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise Caterers Choice Freshfayre Fresh-Pak Chilled Foods Harvey & Brockless Piquant The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Mustards Southover Food Company Ltd. The English Provender Co Total Foodservice Ltd. Zafron Foods Ltd. Sauces & Ketchups Beacon Foods Caterers Choice Freshfayre Freshtime UK Ltd. Orexis Fresh Foods Ltd. Piquant Santa Maria UK Ltd. Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd. drinks Coffee Kool Kup UCD Juices Caterers Choice Freshfayre Kool Kup Leathams Southover Food Company Ltd. Total Foodservice Ltd.
CAFÉ CULTURE
Peanut Hottie Bravura Foods Tea Kool Kup UCD eggs & egg ProduCts Eggs (hard boiled) Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Coffee Machinery Pumphreys Coffee Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Cutting & Slicing Equipment Grote Company Millitec Food Systems Ltd. Depositing Machinery Grote Company Millitec Food Systems Ltd. Grills The Contact Grill Company Labelling Systems & Barcoding Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Millitec Food Systems Ltd. Fish ProduCts Anchovies John West Foods Ltd Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network John West Foods Ltd Prawns Freshfayre Southover Food Company Ltd. Vestey Foods UK Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Vestey Foods UK Sardines John West Foods Ltd Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Ocean Finest Foods Ltd. Southover Food Company Ltd. Universal Meats Vestey Foods UK Zafron Foods Ltd.
Fruit Canned Fruit Caterers Choice Ltd. Total Foodservice Ltd. General Beacon Foods Food Network Southern Salads The Ingredients Factory Guacamole Leathams Santa Maria UK Ltd. Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe Premier Business Care Tasker Insurance Brokers MeAt ProduCts Bacon Food Network Freshfayre Freshtime UK Ltd. Gierlinger GbmH Leathams Moy Park Ltd. Smithfield Foods Ltd. TMI Foods Vestey Foods UK ZMI UK Beef Food Network Freshfayre Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Southover Food Company Ltd. Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Smithfield Foods Ltd. Total Foodservice Ltd. ZMI UK Chicken 2 Sisters Food Group Cargill Meats Europe Freshfayre Freshtime UK Ltd. Kookaburra Leathams Newsholme Food Group Moy Park Ltd. Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Ltd. TMI Foods Universal Meats Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Continental Freshfayre Leathams Southover Food Company Ltd. ZMI UK Duck 2 Sisters Food Group Food Network Freshfayre Sam Browne Foods Universal Meats Vestey Foods UK Ham Food Network Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Newsholme Food Group Smithfield Foods Ltd. Southover Food Company Ltd. Vestey Foods UK ZMI UK
Lamb Freshfayre Sam Browne Foods Vestey Foods UK Marinated Meats Food Network Kookaburra Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Food Network Freshfayre Freshtime UK Ltd. Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company TMI Foods Vestey Foods UK ZMI UK Zwanenberg Food UK Ltd Sausages Food Network Freshfayre Leathams Moy Park Ltd. Newsholme Food Group Smithfield Foods Ltd. Snowbird foods Southover Food Company ZMI UK Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Freshfayre Kookaburra Leathams Moy Park Ltd. Newsholme Food Group Sam Browne Foods Smithfield Foods Ltd. Southover Food Company Vestey Foods UK ZMI UK lABels Bunzl Catering Supplies Planglow Ltd. Tri-Star Packaging Supplies Ltd. oils Freshfayre Martin Mathew & Co Ltd. Total Foodservice Ltd. orgAniC ProduCts Beacon Foods EDME Ltd. Fridays Leathams Southover Food Company Ltd. The English Provender Co Ltd. PACkAging Cardboard Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Disposable Bunzl Catering Supplies Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Dempson Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Dempson Ltd. Tri-Star Packaging Supplies Ltd. Plastic Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. Coveris Flexibles UK Ltd. (St Neots) Tri-Star Packaging Supplies Ltd.
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Café Manufacturers & Distributors PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Freshtime UK Ltd. Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd sAndwiCh Fillings (reAdy PrePAred) Fresh Fillings 2 Sisters Food Group Beacon Foods Freshcut Foods Ltd Freshfayre Fresh-Pak Chilled Foods Fridays Harvey & Brockless Southover Food Company Ltd. Zafron Foods Ltd. Frozen Fillings 2 Sisters Food Group Beacon Foods Sandwich Snacks Green Gourmet souPs Freshfayre Leathams Southover Food Company Ltd vegetABles & herBs Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd. Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Herbs Unlimited Santa Maria UK Ltd. Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria UK Ltd. sAlAd Freshcut Foods Ltd. Freshfayre Herbs Unlimited MyFresh Southern Salads Ltd. Salad (prepared) Freshcut Foods Ltd Freshfayre MyFresh Southover Food Company Ltd Southern Salads Ltd. Sundried Tomatoes Beacon Foods Caterers Choice Ltd. Food Network Freshfayre Leathams Plc Martin Matthew & Co Ltd. Sweetcorn Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Universal Meats Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.
2 sisters Food grouP 3 Godwin Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Simon Brooksbank Tel: 01909 511846 Fax: 01536 409 050 simon.brooksbank@2sfg.com www.2sistersfoodgroup.com Adelie Foods grouP ltd 2 The Square, Southall Lane, Heathrow UB2 5NH Contact: David Guy Tel: 020 85711967 david.guy@adeliefoods.co.uk www.adeliefoods.co.uk AnChor CAtering liMited Units 2, 21 & 22, Wotton Trading Estate, Wotton Road Ashford, TN23 6LL Contact: Mark Leigh Tel: 01233 665533 Fax: 01233 665588 Mobile: 07966 664 408 mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers Tel: 0116 2361100 Fax: 0116 2361101 clare.keers@bradgate-bakery.co.uk
CrAnswiCk Food on the go Unit 7, Carlyon Road Industrial Estate,
ginsters 81 Tavistock Road, Callington Cornwall PL17 7XG Contact: Jo Hartop Tel: 01579 386 200 ginsters.reception@ginsters.co.uk www.ginsters.com greenCore Food to go ltd PArk royAl Willen Field Road, Park Royal, London NW10 7AQ Contact: Clare Rees Tel: 0208 956 6000 Fax: 0208 956 6060 clare.rees@greencore.com www.greencore.com greenCore Food to go ltd – MAnton wood Manton Wood, Enterprise Zone, Retford Road, Manton, Worksop, Notts, S80 2RS Contact: Andrew Wilcox-Jones Tel: 01909 512600 Fax: 01909 512708 www.greencore.com greenCore Food to go ltd – BroMley By Bow Prologis Park, Twelvetrees Crescent, London E3 3JG Tel: 0207 536 8000 Fax: 0207 536 0790 Contact: Richard Esau richard.esau@greencore.com www.greencore.com
Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk FreshwAys ltd IDA Industrial Park, Poppintree, Finglas, Dublin, Ireland Contact: Thomas Kiely Tel: 00 353 1864 8000 Fax: 00 353 1864 4033 www.freshways.ie
iMPress sAndwiChes (The Good Food Company of Harefield Ltd.) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Tel: 01895 440123 Fax: 01895 441123
love Bites ltd. Granary Court, Eccleshill, Bradford, West Yorkshire BD2 2EF Contact: Richard Smith Tel: 01274 627000 Fax: 01274 627627 richard@love-bites.co.uk www.love-bites.co.uk Melton Foods 3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA Contact: Michelle Sanders Tel: 01664 484400 Fax: 01664 484401 michelle.sanders@meltonfoods.co.uk
on A roll sAndwiCh CoMPAny Unit 2 Easter Park, 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.u
rAynor Foods Farrow Road, Widford Industrial Estate, Chelmsford, Essex CM1 3TH Contact: Heather Raynor Tel: 01245 353249 Fax: 01245 347889 sales@sandwiches.uk.net www.sandwiches.uk.net
tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Paul Kingsley-Bates Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk the BrunCh Box sAndwiCh CoMPAny Unit H2, Dundonald, Enterprise Park, Carrowreagh Road, Dundonald, Belfast BT6 1QT Contact: John Weatherup Tel: 028 90 486888 Fax: 028 90 485486 john@thebrunchbox.com
the soho sAndwiCh CoMPAny Unit 417 Union Walk, Hackney, London E2 8HP Contact: Daniel Silverston Tel: 0203 058 1245 Fax: 0207 739 1166 dan@sohosandwich.co.uk www.sohosandwich.co.uk uAB MAntingA Food Stoties Str. 51, Marijampole, LT68261, Lithuania Contact: Vilija Petkuniene Tel: +370 343 98 122 Fax: +370 343 98 212 El.pvpetkuniene@mantinga.lt
www.mantinga.lt sAndAy’s BAkeries Bv Portsmuiden 2, 1046 AJ, Amsterdam, The Netherlands Contact: Wessel Wessels Tel: +31 20 5062000 Fax: +31 20 5062002 wessel.wessels@sandays.nl
info@impress-sandwiches.com
www.impress-sandwiches.com
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Café Suppliers Index 2 sisters Food grouP Leechmere Industrial Estate, Toll Bar Road, Sunderland, Tyne & Wear SR2 9TE Contact: Bill Anderson Tel: 0191 521 3323 Fax: 0191 521 0652 bill.anderson@2sfg.com www.2sistersfoodgroup.com
Als Food & PhArMACeutiCAl Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01354 697028 Fax: 01924 499731 sales.uk@alsglobal.com www.als-testing.co.uk ArlA Foods uk 4 Savannah Way, Leeds Valley Park, Leeds, West Yorkshire LS10 1AB Contact: Dawn Reid Tel: 0845 600 6688 Fax: 01454 252300 customerrelations@arlafoods.com www.arlafoods.co.uk
BeACon Foods Unit 3-4, Beacon Enterprise Park, Warren Road, Brecon LD3 8BT Contact: Lynne Skyrme Tel: 01874 622577 Fax: 01874 622123 lynne@beaconfoods.co.uk www.beaconfoods.co.uk Bel uk ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 2JA Contact: Toby Lewis Tel: 0333 900 2020 Fax: 01732 467596 tlewis@groupe-bel.com www.bel-foodservice.co.uk Accreditation body: ISO
BrAdBurys Cheese Staden Business Park, Staden Lane, Buxton, Derbyshire SK17 9RZ Contact: Chris Chisnall Tel: 01298 23180 Fax: 01298 27302 Chris.Chisnall@bradburyscheese.co.uk
www.bradburyscheese.co.uk
BrAdshAw grouP Bradshaw Building, 173 Kenn Road, Clevedon, Bristol BS21 6LH Contact: John Marks Tel: 01275 343000 johnm@bradshaw.co.uk www.bradshaw.co.uk
BrAvurA Foods 26 York Street, Mayfair, London W1U 6PZ Tel: 0203 086 8676 enquiries@bravurafoods.com www.peanuthottie.co.uk
Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Karen Williams Tel: 07767 290680 karen.williams@bunzl.co.uk CArgill MeAts euroPe Orchard Block, Grandstand Road, Hereford HR4 9PB Contact: Anna Brown Tel: 01432 362219 Fax: 01432 362482 anna_brown01@cargill.com www.cargill.com
CAterers ChoiCe ltd
deMPson ltd. Hermitage Mills, Hermitage Lane, Maidstone, Kent ME16 9NP Contact: Jon Katzauer Tel: 01622 727027 07885 871803 jonk@dempson.co.uk www.dempson.co.uk
edMe ltd. High Street, Mistley, Manningtree, Essex CO11 1HG Contact: Andy Smith Tel: 01206 393725 Fax: 01206 399512 andy.smith@edme.com www.edme.co.uk english Provender Co. ltd Buckner Croke Way, New Greenham Park, Thatcham, Berks, RG19 6HA, Contact: David Barker Tel: 01635 528800 Fax: 01635 528855 david.barker@englishprovender.com
Parkdale House, 1 Longbow Close, Pennine Business Park Bradley, Huddersfield HD2 1GQ Contact: Sarah Booth Tel 01484 532666 Fax 01484 532700 sarah@catererschoice.co.uk www.catererschoice.co.uk
www.englishprovender.com BRC Grade A e.on uk PlC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: BSA – 0330 400 1146 Café – 0330 400 1148 sales.partnerships@eonenergy.com
ColPAC ltd Enterprise Way, Maulden Road, Flitwick, Bedfordshire MK45 5BW Contact: Rebecca Beattie Tel: 01525 712261 Fax: 01525 718205 rebecca.beattie@colpac.co.uk www.colpac.co.uk
Food network ltd Keepers Cottage, Chrishall Grange, Heydon, Royston, SG8 7NT Contact: Peter McDermott Tel: 01763 837 000 Fax: 01763 838 280 peter@food-network.com www.food-network.com FreshCut Foods ltd 14-16 Lilac Grove, Beeston, Nottingham NG9 1PA Contact: Sales Tel: 01159 227 222 Fax: 01159 227 255 sales@freshcut.biz www.freshcutfoods.co.uk
Coveris FlexiBles uk ltd. (st neots) 7 Howard Road, Eaton Socon, St Neots, Cambridgeshire PE19 8ET Contact: Sales Department Tel: 01480 476161 Fax: 01480 471989 sales@stneotspack.co.uk www.stneotspackaging.co.uk deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214 sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk
FreshFAyre Unit 10, Severn Way, Hunslet Industrial Estate, Hunslet, Leeds LS10 1BY Contact: Caroline Bartrop Tel: 0113 277 3001 sales@freshfayre.co.uk www.freshfayre.co.uk
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 FreshtiMe uk ltd. Marsh Lane, Boston, Lincolnshire PE21 7RJ Contact: Bryan Nelson Tel: 01205 312010 Fax: 01205 357838 bryan.nelson@freshtime.co.uk FridAys Chequer Tree Farm, Benenden Rd, Cranbrook, Kent TN17 3PN Contact: Pat Dunne Tel: 01580 710200 Fax: 01580 713512 pd@fridays.co.uk www.fridays.co.uk Accreditation body: BSA
FsC Cheddar Business Park,Wedmore Road, Cheddar, Somerset BS27 3EB Contact: James Simpson Tel: 01934 745600 Fax: 01934 745631 james@thefscgroup.com www.thefscgroup.com geetA’s Foods ltd. Unit 1, 1000 North Circular Road, London NW2 7JP Contact: Nitesh Shah Tel: 020 8450 2255 Fax: 020 8450 2282 nshah@geetasfoods.com www.geetasfoods.com gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Trent Kieser Tel: +43 7234 83141 tw@gierlinger-holding.com green gourMet ltd. The Moorings, Bonds Mill, Stonehouse, Gloucestershire GL10 3RF Contact: Rob Freeman Tel: 01453 797925 Fax: 01453 827216 rfreeman@greengourmet.co.uk www.greengourmet.co.uk
grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.com
hArvey & BroCkless 44-54 Stewarts Road London SW8 4DF Contact: Tina Alemao Tel: 0207 8196045 Fax: 0207 8196027 Tina.alemao@cheesecellar.co.uk www.cheesecellar.co.uk Accreditation body: BSA herBs unliMited Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.whitehead@btinternet.com www.herbsunlimited.co.uk JACksons BAkery 40 Derringham Street, Kingston upon Hull HU3 1EW Contact: Victoria Kennedy Tel: 01482 224131 Fax: 01482 588237 victoriakennedy@jacksonsbakery.co.uk www.jacksonsbakery.co.uk JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: Stephen Downes stephen@jiffytrucks.co.uk www.jiffytrucks.co.uk
John west Foods ltd No. 1 Mann Island, Liverpool, Merseyside L3 1BP Contact: Paul Kent Tel: 0151 243 6200 Fax: 0151 236 7502 paul.kent@mwbrands.com
JurA ProduCts ltd. Vivary Mill, Vivary Way, Colne, Lancashire BB8 9NW Tel: 01282 868266 Fax: 01282 863411 Contact: Roger Heap sales@uk.jura.com www.juraproducts.uk kookABurrA 3 Armstrong Road, N.E.Ind.Est, Peterlee, Co. Durham SR8 5AE Contact: Samantha Henderson Tel: 0191 518 4000 Fax: 0191 518 4226 shenderson@kookaburra-uk.com www.kookaburra-uk.com
kool kuP UCD, 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell Tel: 01233 840 296 sales@koolkup.co.uk www.koolkup.co.uk
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Café Suppliers Index leAthAMs ltd 227-255 Ilderton Road, London, SE15 1NS Contact: Des Hillier Tel: 0207 635 4000 Fax: 0207 635 4017 des.hillier@leathams.co.uk www.leathams.co.uk
MArtin MAthew & Co. ltd 50A St Andrews Street, Hertford SG14 1JA Contact : Matthew Donnelly Tel: 01992 641641 Fax: 01992 210177/210178 matthewdonnelly@martinmathew.co.uk
www.martinmathew.co.uk MilliteC Food systeMs ltd. Woodhill Industrial Park, Nottingham Lane, Old Dalby, Leicester LE14 3LX Contact: Richard Ledger Tel: 01664 820032 sales@millitec.com www.millitec.com
Mission Foods euroPe ltd 5th Floor West, The Mille, 1000 Great West Road, Brentford, Middlesex TW8 9HH Contact: Sue Applegarth Tel: 0208 380 1100 Fax: 02476 676560 team@missionfoodservice.co.uk www.missionfoodservice.co.uk
Moy PArk ltd. 39 Seagoe Industrial Estate, Craigavon, County Armagh BT63 5QE Contact: Mark Ainsbury Tel: +44 (0) 28 3835 2233 mark.ainsbury@moypark.com www.moypark.com MyFresh PrePAred ProduCe ltd. Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB Contact: Emma Hesketh Tel: 01942 219942 emma.hesketh@myfreshprepared.co.uk
www.myfreshprepared.co.uk
newsholMe Food grouP New Hay Road, Oakes, Huddersfield, West Yorkshire HD3 4BZ Contact: Steve White Tel: 01484 642126 Fax: 01484 648402 steve.white@newsholmes.co.uk www.newsholmefoods.co.uk new york BAkery Co. 6-9 The Square, Stockley Park, Uxbridge UB11 1FW Contact: Tracy Southwell Tel: 07507 063090 tracy.southwell@mapleleaf.com www.newyorkbakery.co.uk
ninA BAkery 114 Halutssi Hatasia, Haifa, 2620113, Israel Contact: Michal Neeman Tel: +972 544 578648 michal.neeman@lumeega.com norselAnd ltd. Somerton Road, Ilchester, Somerset BA22 8JL Contact: Nicky Gavey Tel: 01935 842800 Fax: 01935 842801 ngavey@norseland.co.uk www.norseland.co.uk nutritiCs 20-22 Wenlock Road, London N1 7GU Contact: Stephen Nolan Tel: 0208 144 1883 stephen.nolan@nutritics.com www.nutritics.com
oCeAn Finest Foods ltd. Dock Street, Fleetwood, Lancashire FY7 6NU Contact: Lisa Adams Tel: 01253 772860 Fax: 01253 776344 lisa@oceanfinest.co.uk www.oceanfinestfoods.co.uk
orexis Fresh Foods ltd. Unit 54B Minerva Road, Park Royal, London NW10 6HJ Contact: Romi Stavrou Tel: 0208 9652223 romi@orexis.co.uk www.orexis.co.uk
Pettigrews Pinnaclehill, Kelso, Roxburghshire Scotland TD5 8DW Contact: Robin Leaver Tel: 01573 224 234 Fax: 01573 223 717 sales@pettigrews.com www.pettigrews.com PiquAnt ltd Willenhall Lane, Bloxwich, Walsall, W.Midlands WS3 2XN Contact: Julie Smith Tel: 01922 711116 Fax: 01922 473240 salesinfo@piquant.co.uk www.piquant.co.uk Accreditation body: BSA
PlAnglow ltd King’s House, Bond Street, Bristol BS1 3AE Contact: Rachael Sawtell Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com PreMier BusinessCAre Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk
www.PremierBusinessCare.co.uk
tAsker insurAnCe Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220 PuMPhreys CoFFee Bridge Street, Blaydon, Tyne and Wear NE21 4JH Contact: Sales Tel: 0191 4144510 sales@pumphreys-coffee.co.uk www.pumphreys-coffee.co.uk rAnk hovis The Lord Rank Centre, Lincoln Road, High Wycombe HP12 3QS Contact: Sarah Eastwood Tel: 0870 728 1111 sarah.eastwood@hovis.co.uk www.rankhovis.co.uk
sAM Browne Foods Kelleythorpe, Ind.Estate, Driffield, East Yorkshire,YO25 9DJ. Contact: Joanna Frost Tel: 01377 249000
joannafrost@sambrownefoods.co.uk
Alex.Mcausland@taskerinsurance.co.uk
www.taskerinsurance.co.uk
the ContACt grill CoMPAny Unit 1 Headley Park 9, Headley Road East, Woodley, Berkshire RG5 4SQ Tel: 01189 441100 Fax: 01189 441080 info@contactgrillcompany.co.uk the ingredients FACtory Unit 2-3 Hamilton Road Ind Estate, 160 Hamilton Road, London SE27 9SF Tel: 0208 670 6701 Fax: 0208 670 9676 Contact: Tim Marcuson tim@theingredientsfactory.com www.theingredientsfactory.com
www.sambrownefoods.co.uk
sAntA MAriA uk ltd. Nimbus House, Maidstone Road, Milton Keynes, Buckinghamshire MK10 0BD Contact: Rob Barzda Tel: 01908 933000 Fax: 01908 933074 robert.barzda@santamariafoodservice.co.uk
www.santamariafoodservice.co.uk
sMithField Foods ltd. Norfolk Tower, 48-52 Surrey Street, Norwich, Norfolk NR1 3PA Contact: Gary McFarlane Tel: 01603 252437 Fax: 01603 252401 garymcfarlane@smithfieldfoods.co.uk www.smithfieldfoods.co.uk
snowBird Foods Wharf Road, Ponders End, Enfield, Middlesex EN3 4TD Contact: Roy Anderson Tel: 0208 805 9222 Fax: 0208 804 9303 roy.anderson@snowbirdfoods.co.uk www.snowbirdfoods.co.uk southern sAlAds liMited Units 1 & 2 Cannon Bridge Cannon Lane, Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com southover Food CoMPAny liMited Unit 4, Grange Industrial Estate, Albion Street, Southwick,Brighton BN42 4EN Contact: Niall Singers Tel: 01273 596830 Fax: 01273 596 839 niall@southoverfoods.com www.southoverfoods.com
tMi Foods Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 info@tmifoods.co.uk www.tmifoods.co.uk Accreditation body: BSA
totAl FoodserviCe solutions ltd. Ribble Valley Enterprise Park, North Road, Barrow, Clitheroe BB7 9QZ Tel: 01254 828 330 Fax: 01254 823996 sales@totalfoodservice.co.uk www.totalfoodservice.co.uk
tri-stAr PACkAging suPPlies ltd Tri-Star House, Unit 4, The Arena,, Mollison Avenue, Enfield, Middlesex EN3 7NL Contact: Kevin Curran Tel: 0208 4439100 Fax: 0208 4439101 info@tri-star.co.uk www.tri-star.co.uk
universAl MeAts (uk) ltd Hall Place, Sevenoaks, Kent TN15 OLG Contact: Alan Burke Tel: 01732 760760 Fax: 01732 760780 info@universalmeats.com www.universalmeats.com
vestey Foods uk 29 Ullswater Crescent, Coulson, Surrey CR5 2HR Contact: Les Roberts Tel: 0208 668 9344 Fax: 0208 660 4640 l.roberts@vestey.com www.vesteyfoods.com zAFron Foods ltd. Unit B-G Eagle Trading Estate, Willow Lane, Mitcham, Surrey CR4 4UY Contact: Jack Kenny Tel: 0844 847 5116 Fax: 0844 847 5117 jack@zafronfoods.co.uk www.zafronfoods.co.uk zMi uk 1 Middle Pett Farm Cottages, Pett Bottom, Canterbury, Kent CT4 5PD Contact: Jon Gymer Tel: 01227 831155 Fax: 01227 831150 jon@zmi.uk.com www.zurmuehleninternational.com
zwAnenBerg Food uk ltd (Puredrive Fine Foods/ Taste Original) 36A Causeway Road, Earlstrees Industrial Estate, Corby, Northamptonshire NN17 4DU Contact: Martin Burdekin Tel: 01536 463000 Fax: 01536 463085 martinb@puredrive.co.uk linked AssoCiAtion loCAl Authority CAtering AssoCiAtions LACA Administration Bourne House, Horsell Park,Woking, Surrey GU21 4LY Tel: 01483766777 Fax: 01483751991 admin@laca.co.uk ConsultAnt
uCd 1883 uk distriButor Unit 1 Sheerland Farm, Swan Lane, Pluckley, Kent TN27 0PN Contact: Natalie Russell| Tel: 01233 840 296 sales@ucd.uk.com www.ucd.uk.com
internAtionAl MAster CheF & Author Tom Bridge 21 Blackhorse Avenue, Blackrod Village, Bolton BL6 5HE Tel: 01204 695450 or 07889 111256 www.cookerydetective.com www.piesocietybook.co.uk
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International sandwich Manufacturers AliMentos dAily Fresh s.A. Avendia El Parque 423 El Quillay 573 Pasque Industrial Valle Grande, Lampa, Santiago, Chile Tel: 0056 2 4119112 Fax: 56-2-4119101 Contact: Pablo Montenegro Email: pmontenegro@dailyfresh.cl nordiC lunCh AB Box 5924 Majorstua 0308 Oslo, Norway Tel: 0047 23 33 44 34 Fax: 0047 23 33 44 34 k.brandmo@nordiclunch.com Contact: Kjetil Bra
resAs CoMMuniCAtAion & design gMBh & Co kg Schwagerstrasse 12, Bielefeld, D-33739, Germany Tel: 0049 5206 4797 Fax: 0049 5206 5094 Contact: Kerstin Cramer-Saunders k.cramer-saunders@rcd.de
sigMA BAkeries PO Box 56567 3308 Limassol, Cyprus Contact: Georgios Georgiou Tel: +357 25 878678 Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com
suBwAy Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD Contact: Frederick De Luca Tel: 01223 550820 www.subway.co.uk
Product listing BAkery inserts Sigma Bakeries Ltd BreAd Sigma Bakeries Ltd FACtory design Alimentos Daily Fresh orgAniC ProduCts Sigma Bakeries Ltd PACkAging Resas Communicataion & Design GmbH & Co KG sAndwiChes Fres Co Nordic Lunch AB Subway Snack Support Tamarind Foods sAndwiCh Fillings (prepared) Sigma Bakeries Ltd sPeCiAlity BreAds Sigma Bakeries Ltd
tAMArind Foods Brixtonlaan 2c, Zaventem, Brussels 1930, Belgium Tel: +32 2 731 6977 Fax: +32 2 731 6978 asodro@tamarindfoods.be Contact: Anna Sodro
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