Cafe Culture Magazine - Issue 64

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magazine SEPTEMBER 2014 ISSUE 64

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

Love nature Love BioWare

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CONTENTS

Welcome!

During the lunch! show (23-24 September 2014, Business Design Centre, London), the Café Society will be announcing the winners of its Café Life Awards 2014. If you haven’t already secured your place at this celebratory evening dinner to be held at the Emirates Stadium, turn to page 17. We look forward to catching up with many of you at this event, and would like to thank all the awards’ sponsors and judges, as well as congratulate all the finalists and eventual winners – all of whom are helping to make the UK café sector as a whole one to be very proud of.

In this issue, we consider various aspects of corporate social responsibility and also come up with some suggestion for how a café or coffee shop can re-think its food menu. Some of the latest innovations and new product launches in the world of packaging are also showcased.

Clare Benfield - Editor Editor Clare Benfield, Tel: 01291 636336, E-mail: clare@jandmgroup.co.uk Advertising Manager Paul Steer Tel: 01291 636342 E-mail: paul@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

CONTENTS NEWS

FEATURES

5 Café Life Awards at lunch!

22 Taste sensations – is it time to enhance your food menu?

6 La Marzocco UK to host the 2015 SCAE UK Latte Art Championship.

8 Coffee Masters to launch at the London Coffee Festival 2015.

10 A perfect fit for Costa.

EVENT PREVIEWS 16 Café Life Awards 2014 18 lunch! 2014

32 Form and function – packaging solutions for cafés.

40 Corporate social responsibility – ways of giving back.

PROFILES 50 Going Dutch in Yorkshire! – flowers and coffee.

REGULARS 52 New products.

58 Checkout.

some of our displays for Cafés and Bakeries

Call 0800 688 9085 or visit us at www.dwdisplay.com www.cafeculturemagazine.co.uk

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NEWS

London’s iconic Bar Italia celebrates 65 years in Soho Bar Italia hosted a celebration in Frith Street, Soho, London on 6 July 2014 to commemorate their sixty-fifth year in business, with all profits raised on the day donated to Great Ormond Street Hospital.

Tables, chairs and many stalls were set up along a closed section of their famous street, from where an excellent array of food, drink was served up. The café and its staff and customers were joined by Campari, Aperol, and Moretti and many other well-known brands. A hog roast, organic juices, ice cream, pizza slices, cannoli and Prosecco were all available on the day. There was also a pasta cooking demonstration by Gino D'Acampo and musical performances from Suggs, Ray Gelato, and Tim Arnold (AKA The Soho Hobo) amongst many others, plus some very special guests and VIPs. Bar Italia can claim to be the original Italian espresso bar here in the UK. “Our grandparents, Lou and Caterina Polledri, emigrated from the city of Piacenza in Northern Italy in the 1920s. By the mid-30s, they had set up a traditional café just off Long Acre in Covent Garden to serve the workers in the fruit and vegetable market,” recalled Anthony Polledri, the third generation of the family to be involved in running the café.

“At the start of the Second World War our grandfather was interned in one of the camps located on The Isle of Man as an enemy alien because of his Italian origins.

During this period our grandmother kept the business going. These were hard times for the family but by sheer hard work the business prospered even during the dark days of the blitz.”

Indeed, those were difficult days for all Italians in London who were often victimised, so they had to stick together and make the best of it. Thankfully, though, the café in Covent Garden was never targeted.

“After the war, Lou and Caterina found an opportunity to open a coffee bar in Soho, and Bar Italia was opened in the winter of 1949. Good coffee was hard to find in post war London and Bar Italia was a success from the start, playing an important role in the Italian community. It was a place where they could meet and be among their own. Many waiters, who had time on their hands between shifts, would meet other paisani there,” added Anthony

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Bar Italia has won a number of awards across the years Polledri. “At the bar, they could catch up on news from Italy from those who had recently arrived in the UK.” Bar Italia was also a place where people could find work. Often highly skilled artisans found employment through a 'word of mouth' network, such as the ‘ice men’, who played a huge part in the running of so many successful restaurants and cafés, as well as knife grinders and stonecutters.

“Everyone had a skill, everyone was a professional. The stone floor you see in Bar Italia today was laid by our uncle Torino Polledri, who was a terrazzo mosaic specialist,” explained Anthony Polledri.

“The floor to this day, contributes to the ambience of Bar Italia. Just think of the

millions of people who have walked over that floor for the past sixty five years and yet it is still in excellent condition!”

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NEWS

Café Life Awards at lunch!

The award-winning lunch! show is returning to the Business Design Centre in Islington, London, this month (23 and 24 September 2014), and the first evening of this very popular and well-attended show will see the announcement of the Café Society’s Café Life Awards at a celebratory dinner to be held at the Emirates Stadium, home Arsenal Football Club.

The first day of the show will also see the holding of the Tetley Afternoon Tea Experience Challenge, as well as the Café Sandwich Challenge, and those short-

listed to receive other Café Life awards – including the hotlycontested Independent Café/Coffee Bar of the Year have now been revealed (turn to page 16 for full details).

Valued at over £14.9bn, the British lunchtime market is increasingly big business, and is set to get even bigger (according to a recent CGA Peach survey of industry leaders, over half thought ‘food-to-go’ would grow this year). A 300-strong exhibitor line-up is expected at the event, as well as more visitors than ever before.

Coffee production near record levels, sustainable share rising Although fluctuating from year to year, coffee production has been on an overall steady upward trend, writes Worldwatch Institute senior researcher, Michael Renner, with world coffee production during the 2013/14 crop year being just slightly over 9 million tons, according to the U.S. Department of Agriculture.

The vast majority of coffee production-more than three tons for every four tons grown-is exported, flowing from developing countries (like Brazil, Vietnam, and Colombia) principally to industrial ones. The largest consumers in 2013/14 are the European Union (consuming nearly a third of the world's total), the United States, and Brazil, report Worldwatch.

Coffee experiences tremendous price volatility. World market prices are set in New York and London, far from the places where coffee is grown, observe World Watch, and because a number of developing countries depend heavily on commodities like coffee for the bulk of their export earnings, extreme price fluctuations have destabilising impacts on their economies.

"Extreme price volatility also threatens the livelihoods of many small producers," writes Michael Renner. "An estimated 25 million people worldwide

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cultivate this labour-intensive crop, but many are small-scale producers who derive limited economic benefit compared with the traders, roasters, distributors, retailers, and investors."

The social and environmental conditions under which coffee is produced differ widely among countries. Concerns are far-ranging, including workers' rights and child labour, as well as the use of agrochemicals, deforestation, and impacts on biodiversity, report Worldwatch.

However, co-operatives play an important role in empowering rural communities-improving their access to knowledge, inputs, and finance, as well as providing fair market access. In Ethiopia, the Oromia Coffee Farmers Cooperative Union provides important educational and health benefits for its members and has a bank providing preharvest financing and insurance against crop loss. In Costa Rica and India, cooperatives have become leaders in the production of carbon-neutral coffee, say the researchers.

Multiple initiatives have emerged that seek to define and implement more sustainable practices. The key standards are fair trade (guaranteeing a minimum price for smallholders),

organic (replacing inorganic fertilisers, pesticides, and fungicides with organic ones, and often requiring coffee to be shadegrown), Utz Certified (incorporating a set of social and environmental criteria), and Rainforest Alliance (based on integrated pest management principles and including provisions for worker welfare), say Worldwatch.

In 2009, it was estimated that coffees certified as sustainable under these various initiatives represented 8% of worldwide coffee exports.

Certified coffee is growing rapidly, however, and at recent growth rates could reach 20-25% of global coffee trade by 2015, report Worldwatch, who feel that growers will need to pay increasing attention to climate change (rising temperatures, altered rainfall patterns, and rising pest incidence will increasingly affect future coffee production, requiring adaptation measures).

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La Marzocco UK to host the 2015 SCAE UK Latte Art Championship

Katie Wilson, group purchasing manager at Blackpool Pleasure Beach and James Palmer, national account executive, Taylors of Harrogate.

Taylors of Harrogate partners with Blackpool Pleasure Beach Two of Britain’s most well-known brands, Yorkshire Tea and Blackpool Pleasure Beach, have announced a new partnership that will provide the attraction’s guests with a proper brew, say the duo.

Yorkshire Tea – owned by Taylors of Harrogate – has been rolled out across the Lancashire park’s cafés, restaurants and bars. The new agreement for Taylors of Harrogate to take over as exclusive tea supplier to Blackpool Pleasure Beach supports the park’s commitment to “See It, Feel It, Love It” across every aspect of the business.

“We are delighted to welcome Yorkshire Tea to this side of the Pennines,” said Amanda Thompson OBE, managing director of Blackpool Pleasure Beach. “Our guests love to relax away from the hustle and bustle of the rides and enjoy a lovely cup of tea while experiencing the ambience of the park.”

Over four decades, Yorkshire Tea has established a loyal consumer base and grown to become one the nation’s most loved teas according to AC Nielsen research (Total Market 52 weeks MAT to 25/05/14) thanks to the brand’s ability to consistently deliver a proper brew.

John Sutcliffe, out-of-home and convenience controller, Taylors of Harrogate added: “We’re excited to be working with Blackpool Pleasure Beach and to be part of one of the UK’s biggest attractions. We take our tea very seriously but we also like to have some fun along the way and are looking forward to supporting Amanda Thompson in the months ahead with high impact marketing activity that will engage visitors and really drive sales.”

Yorkshire Tea is part of Taylors of Harrogate’s one-stop shop for hot drinks (the dedicated out-of-home range also includes Taylors Coffee, as well as the newly launched fruit and herbal infusions range developed with Royal Botanic Gardens, Kew).

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The day-long event has been scheduled for Saturday, 13 December 2015 and in addition to the competition itself, La Marzocco UK will organize pertinent workshops and talks throughout the day, which will be open to the public.

The day’s programme aims to be in line with the goals of SCAE UK, to share quality coffee knowledge as well as share a La Marzocco experience with the barista, the people who are actually using the machine. Over the years, the barista’s hands-on experience has played and continues to play a key role in the thought process within the company’s R&D department, report the brand.

The overriding goal of SCAE UK (www.scaeuk.com) is to spread the knowledge of great coffee, whether through the competitions it oversees, or by attending any of the training events it hosts throughout the year. SCAE UK is also about fun and friendship (the competitions are not only a great way to

learn but also about meeting other people in the UKs ever expanding coffee industry and forging great new friendships and contacts).

“It’s a pleasure and an honour to host the UK Latte Art competition at a London location,” says Paul Kelly, La Marzocco UK’s sales manager. “One of the core values of La Marzocco, and possibly the one we appreciate most, is building community. The UK Latte Art competition is a perfect opportunity.”

The UK champion taking home the prize at the end of the day will be able to attend the World Latte Art Championship to be held in Gothenburg, Sweden in June 2015.

La Marzocco, founded in 1927 by the Bambi brothers, has traditionally specialised in producing high end hand crafted espresso coffee machines geared towards excellence, a quality cup and style. The company is headquartered near Florence, Italy, with offices in Melbourne, Milan, London, Seattle and Seoul.

Jim Anderson retires after 25 years’ service Jim Anderson, who was instrumental in introducing Cimbali’s best-selling Dolce Vita Series bean to cup coffee machines to the UK market, has retired after 25 years with the company.

He joined Breakmain Ltd in 1988 and at the time the company’s main product range was refrigeration based. Following demand, Breakman was soon selling Cimbali equipment and Jim developed the service, support and training infrastructure for the Dolce Vita Series to support the UK launch (the super automatic Dolce Vita range was the most advanced coffee machine of its time and with Jim’s help it became the bench mark for all super automatic machines in the UK).

Breakmain soon became Cimbali’s most important distributor outside Italy.

In 2004 Cimbali purchased Breakmain Ltd and three years later opened a third office in Coventry. Jim Anderson continued to give a significant contribution within the new organisation as he ran the Scottish office, provided training and technical support for all the UK engineers and was responsible for Health and Safety.

To celebrate Jim Anderson’s contribution to Cimbali’s UK success, Mr Maurizio Cimbali (grandson of the founder) invited Jim and his wife, Lynda,

Jim Anderson, left, has retired after 25 years with Cimbali. to visit the company’s head office and enjoy a long weekend in Milan. The celebrations included a guided tour of the MUMAC coffee machine museum, a visit around the factory to meet colleagues and a presentation of a medal

by Mr Cimbali with colleagues who have worked with Jim for over 25 years.

The Cimbali UK office also marked the occasion and Carl Bjorkstrand, managing director, presented Jim with various gifts in recognition of his commitment to the company including an iPad. “There is no doubt that Jim has made an invaluable contribution to the success of the UK operation. He has amassed an incredible wealth of knowledge and technical know-how over the years and that is not easy to replicate and will be missed. We wish Jim a very long and happy retirement,” said Carl Bjorkstrand.

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NEWS

Coffee Masters to launch at the London Coffee Festival 2015 Allegra Events has announced that Coffee Masters - a new fast-paced, multidisciplinary barista competition – will launch at the London Coffee Festival 2015 (30 April - 03 May, Old Truman Brewery).

This exciting new event will see top baristas from across the globe competing head-to-head for the prestigious Coffee Master title and a £5,000 cash prize, say Allegra Events. Judged by a panel of key industry figure heads, the knockout championship will see 16 baristas showcase their skills across a broad range of disciplines over three days, including Cupping, Brewing, Latte Art, The Order Challenge, The Signature Drink and The Espresso Blend.

“We are very excited about launching Coffee Masters at The London Coffee Festival,” said Ludovic Rossignol, head of events, Allegra Events. “The Allegra team has worked very closely with the industry to design this new competition model, which provides the audience with a front row seat to witness world-class baristas competing in a unique, vibrant and highlyentertaining one-on-one battle competition. Coffee Masters will add to the overall buzz and excitement of the event and complement the mix of

experiential, interactive festival features already existing.”

“Coffee Masters at the London Coffee Festival 2015 provides a fresh and unique opportunity to raise the profile of our fastgrowing coffee industry by providing a platform for some of the most gifted and aspiring coffee artisans to showcase their immense dedication and talent to over 22,500 event visitors. It is destined to be

a very exciting competition!” added Jeffrey Young, CEO and founder of the Allegra Group & World Coffee Portal.

Working alongside the team at Allegra Events, DunneFrankowski, the creative coffee consultancy, has been charged with project development and management of the competition onsite.

The duo commented: “We are looking forward to developing this new competition with the Allegra Events team.

The knockout style of Coffee Masters will add drama and visual theatre, whilst the number of disciplines represented will reflect the range of skills required to work in some of the finest coffee shops in the world.”

Baristas will be able to enter the competition from 01 October 2014 by submitting a one minute video presenting a ‘Signature Drink’ as well as answering the question ‘What makes you a Coffee Master?’ Contenders will be chosen based on the level of creativity, passion, skill and personality evident in the video (full details of the registration process, challenges and competition rules will be released on the London Coffee Festival web site in the coming weeks).

Star Pubs & Bars lessees get the cream of coffee support Star Pubs & Bars has negotiated an exclusive coffee supply and support arrangement on behalf of its lessees with Italian Coffee Roasters Kimbo which it believes is the best available across the licensed pub trade and changes the dynamic of coffee supply in the leased pub and licensed sector.

Unlike other machine agreements which have onerous long-term contracts of three to five years and commit licensees to buy high volumes of coffee or face expensive penalties, the arrangement with Kimbo guarantees credit for Star Pubs & Bars lessees, offers the best coffee training and ongoing support available and allows them to terminate their agreement without penalties.

Lessees will have access to a range of free on loan machines suited to different types of operation from small

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to barista models. Kimbo will provide lessees with a choice of premium authentic Italian best in class coffee beans and capsules, including a one stop comprehensive coffee offer.

Lessees will have access to merchandising, helping to distinguish their offer them from their local competition.

Chris Jowsey, trading director of Star Pubs & Bars said of the arrangement: “We are always looking to improve the support we and our third party suppliers provide our lessees. Coffee is an increasingly important revenue

stream for pubs with excellent profit margins of 80/90%. We want all our pubs to offer real coffee. To gain a meaningful share of the coffee market pubs need to compete with a premium offer, necessitating good machines and great coffee at affordable prices.

“Licensees have been stuck between a rock and a hard place with coffee suppliers until now, having to tie up a lot of capital to invest in buying a machine outright that they won’t get back for some time or run the risk of committing to an onerous contract that may

not work for them. The deal with Kimbo is ground-breaking and changes the dynamic of coffee supply in the leased pub and licensed sector. Our lessees recognise the value of this deal with 150 already expressing interest and we’ve only just started to tell them about it.”

Angus McKenzie, managing director of Kimbo UK added: “Pubs already sell in excess of 3.6m cups of coffee a week.

We expect this number to increase exponentially in the coming years as pubs are at the centre of their communities and many have free parking and wi-fi. With the coffee shop chains looking to their potential for alcohol licences, our partnership with Star Pubs and Bars could not have come at a better time strategically for licensees, helping them increase their income from business and leisure customers.”

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NEWS Food labelling seminars planned for the South West

A perfect fit for Costa Costa Coffee has been working with Incorporatewear, a supplier of corporate clothing, to introduce more individuality into its uniform ranges.

Instead of a unisex one-size-fits-all solution, Costa has rolled out a collection that includes men’s and women’s fits for all of its 16,000 members of staff, working across 2,000 stores across UK and Europe.

The new collection includes aprons and shirts for front-of-house staff, with a colour palette of dark coffee for Baristas and café-crème for the more experienced Maestros.

“A coffee shop should be a relaxed, enjoyable place,” explains Karen Harper, Incorporatewear’s account manager.

“Costa Coffee appreciates how uniforms impact on the customer experience. They need to convey the right message and we worked with Costa Coffee for many months to develop the new style, which reflects their desire to be seen to be more approachable and individual.”

Incorporatewear has worked with Costa for over year now and was successfully appointed following many years of supplying Premier Inn, sisterorganisation within the Whitbread Group.

“Naturally the specific requirements of

Costa Coffee are very different from those of Premier Inn,” says Chris Wood, Incorporatewear’s general manager, “but ultimately both businesses value our ethos of design and attention to detail.”

Incorporatewear is based in Coleshill, West Midlands and has a client portfolio which includes global companies such as Virgin Atlantic Airways, Marks & Spencer and HSBC Bank.

The firm was acquired in late 2013 by Pacific Brands, an Australian publiclylisted clothing corporation, and recently experienced success at this year’s Professional Clothing Awards, winning awards for the Best Major Bespoke Corporatewear and the Best Managed Contract (Boutique) for Barclays Bank and M&S Bank respectively.

Ringtons Beverages has Great Taste Ringtons Beverages, the business-tobusiness division of British tea and coffee merchant Ringtons is celebrating after it is awarded three accolades in the prestigious Great Taste Awards 2014.

Highly regarded as the UK’s leading blind taste-led awards, the Great Taste judges selected two of Ringtons’ recently launched artisan-style Signature products to receive one-star ‘simply delicious’ rating in the 2014 competition. The company’s famous Ginger Snap biscuits were also accredited with a one-star Great Taste rating.

Ringtons aromatic Signature Bird of Paradise Loose tea and fruity Signature Strawberries and Cream Infusion were tipped by an expert panel of judges including food critics, chefs, food writers and journalists (winners were selected from over 10,000 entries from artisan and speciality food producers from all over the UK).

As well as being available in catering sized packs to be used directly by Ringtons Beverages clients, which include leading hotels, restaurants, cafes and businesses – the exclusive Signature range is also available in smaller size retail packs,

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enabling outlets to sell the range onto their own customer base who are looking to enjoy the same quality tea, coffee and infusions at home.

“We are delighted to have been recognised by the Great Taste Awards and receive star-ratings for two of our most popular Signature items and our muchloved Ginger Snap biscuits,” said Stephen Drysdale, head of Ringtons Beverages.

“We only launched the Signature range last year and it is already proving incredibly popular with our clients who are seeing huge interest from their own customers.

Winning an accolade as well-regarded as the Great Taste Awards is further testament to the quality and taste of the collection and will, in turn, boost interest in the range from our clients and their own customers.”

Ringtons is famously known for its traditional doorstep delivery service whereby its extensive range of products are delivered to the doorsteps of over 260,000 customers throughout the UK by more than 200 delivery drivers. The company won further Great Taste Awards for its doorstep products including Kenyan Gold and Earl Grey tea bags as well as Ginger Cake.

On 22, 23 and 24 September 2014, nutritional food regulation expert, Liz Tucker will be holding a series of seminars at NatWest offices in Taunton, Exeter, Truro and Bristol, aimed at helping South West food producers, farm shops, caterers and cafés understand in more detail what they have to do to ensure their business is in line with the new regulations (EFSA DIRECTIVE 1169/2011/EC) which come into force on 13 December 2014.

The new regulations change existing legislation on food labelling, designed to standardise nutrition information on processed or composite foods across the EU. This will also include new legislation for both pre-packaged and non-repacked foods including those sold in delicatessens, farm shops, restaurants and cafés. Business size is immaterial – basically, if you sell food for profit you will come under the regulations.

These regulations came out in 2000 and for larger producers these changes are well known but smaller businesses and the catering industry who may have been exempt in the past are less aware of the need and urgency to address the new regulations. If such businesses are currently bewildered by these, then they may also be unaware of the current health and nutritional claims regulations (EFSA 1924/2006). In force since 2006, these apply to all labelling and advertising material and regulate the use of nutritional and health terms including very simple well used words and phrases such as “healthy”, “good for you”, “feel good”, “nutritious” and “super food”.

“Trading Standards do not see ignorance as a defence and are also concerned of a last minute rush stretching their limited staff. As a regulation adviser I have found group seminars can address the majority of issues for smaller producers in the most cost effective way. Therefore I am encouraging regional producers to attend events such as the Select Food seminars in Taunton, Exeter, Truro and Swindon this September before the regulation deadline expires,” said Liz Tucker, who has already worked with a number of food manufacturers and restaurants across the UK. To find out more about the forthcoming Mandatory Food Regulation Seminars in September, email liz@selectfood.co.uk, or visit www.selectfood.co.uk.

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NEWS

Special tea for children’s charity Dreams Come True Tea and coffee expert, Edgcumbes, along with tea consultant Malcolm Ferris Lay, has created a special tea blend for national children’s charity, Dreams Come True, in aid of its annual fundraising campaign, the Dream Tea. Edgcumbes and Malcolm Ferris Lay worked with Dreams Come True’s team to create a tea that everyone can enjoy. The tea is a special blend of orthodox Assam teas which give a strong and “malty” character, blended with high grown Kenya teas renowned for their brightness.

Alice Rendle, managing director of Edgcumbes said of the blend: “Kenyan tea was introduced in 1903 and started to be grown commercially by 1924. Kenya is now

the third biggest exporter of tea after China and India. In the UK we drink more Kenyan tea than any other. The Assam tea which has been also used is what we call of orthodox manufacture. Dream Tea Assam is full of flavour and has a “malty” character which when blended with Kenyan produces a good cuppa.”

Malcolm Ferris Lay added: “The result is a true tea of character and strength which epitomises the children whose dreams we are hoping to fulfil.”

Sue Fowler, head of fundraising for Dreams Come True said: “The tea is absolutely fantastic and we are delighted that Edgcumbes and Malcolm Ferris Lay have worked so hard with us to create

such a special tea blend. Both Alice Rendle, Edgcumbes’ managing director and Malcolm have been in the tea industry for many years and their combined experience has helped us create a delicious tea for all our supporters.”

Dream Tea corporate partner Bahlsen Biscuits sponsored the production of the Dream Tea tea bags. Coffee and tea shops across the country got involved this year, raising funds with a range of activity. This included anything from having a collection box on their counter, to donating a percentage of sales on the Dream Tea day, to selling raffle tickets or bespoke dream tea biscuits (For more information see www.dreamscometrue.uk.com/dreamtea).

Harris+Hoole opens new central London training centre Harris+Hoole, the speciality coffee shop venture, has opened a brand new dedicated training centre in Central London to teach new baristas the craft of making the perfect coffee – it’s latest step in shaking up the ‘complacent’ UK coffee scene.

The coffee shop business has fitted out the training centre with the latest technology in espressomaking equipment so its new baristas can be trained to the same standards as barista championship competitors.

The combination of worldclass equipment and the most comprehensive barista of any high street chain, with over 40 hours of specialist coffee training, is designed to produce an end product which stands out from the rest of the major brands, say the company.

The cutting edge equipment at the training centre will be used to help teach budding baristas the science behind creating premium coffee that conventional high street chains can’t deliver, from the importance of the grind to the texture of the milk, and how to create perfect latte art. The opening of the training centre was celebrated along with Harris+Hoole’s second

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birthday this August.

Andrew Tolley, co-founder of Harris+Hoole and head judge at the UK Barista Championships said: “We make sure our baristas live and breathe coffee and constantly strive to ensure every cup is as good as it gets. This is why we’ve opened the dedicated training centre – to produce world class baristas who create the best coffee on the high street.

“We recognise that quality coffee can only be served by baristas meticulously trained

on high quality equipment with speciality grade coffee.

Our training programme is delivered by three certified UK barista championship judges at Harris+Hoole, including two head judges.

Together we’ve trained over 250 baristas, including a national champion, who had no previous experience in the last year alone through our unique training programme.

“We want each and every Harris+Hoole to do things differently to the rest of the high street at every stage – from how we engage local

communities, the experience we offer to our customers in terms of our app and layout, the way we develop and support our employees, to sourcing top quality direct trade beans from farmers.”

Harris+Hoole holds its own internal barista competitions to recognise those with outstanding skills and encourage all employees to produce only the best coffee possible. This training sits at the heart of Harris+Hoole’s ethos to provide the best customer experience.

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NEWS

Tea drinkers and budding bakers urged to brew up and bake for chari-tea Brew lovers across the UK are being urged to take a break, put the kettle on and enjoy a cuppa and a slice of cake, all in the name of charity.

National Tea and Cake Break, which takes place on Friday 17 October, raises vital funds for Epilepsy Action, the UK’s leading epilepsy charity. The event encourages tea drinkers and cake lovers to indulge their sweet tooth while raising funds for the charity (the charity supports the 600,000 people living with epilepsy in the UK and their families).

Michael White, fundraising events officer at Epilepsy Action, said: “Holding a

National Tea and Cake Break really is a piece of cake! Whether it’s a simple cup of tea and cupcake at home with friends, a tea party in the office or a school bake sale, anybody can get involved.

“Everyone who registers to hold a National Tea and Cake Break will receive a free pack bursting with hints, tips and tools to get their event off to a sweet start.

Anyone who takes part really will be baking a difference for people with epilepsy.”

For more information about National Tea and Cake Break and to register for a free fundraising tea break pack, visit

Seasonal recipe ideas from DaVinci Gourmet As autumn approaches and the days get brisker, DaVinci Gourmet says that it is setting out to ensure that operators’ profits don’t catch a chill with ideal autumn recipes that will get customer’s tastes buds tingling and outlets’ tills ringing.

Using its current Liquid Assets Calendar, the syrups, sauces and smoothie brand advises outlets to avoid menu fatigue by introducing three or four speciality drinks, using the season for inspiration.

For autumn, nutty, sweet and spicy flavours regularly prove to be popular choices, and, as DaVinci Gourmet has recently become the largest brand free from artificial colours and flavours, consumers can expect a great tasting, long lasting flavour experience, from the first sip to the last, claim the company.

Steph Goldie, brand manager for DaVinci Gourmet, commented: “By using our Liquid Asset Calendar, operators can showcase a new and enticing menu, while also reflecting seasonal tastes. For example, delicious warming options like a Raspberry Chai or an Orange Ginger Hot Chocolate are perfect for bringing in the crowds.”

With events like Halloween and Guy Fawkes Night falling in autumn, operators can also use this as an

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epilepsy.org.uk/teabreak, or call the fundraising events team on 0113 210 8824.

Epilepsy is a serious neurological condition that anyone can get, at any time in their life. It affects around one in every 100 people and 87 people are diagnosed with the condition every day in the UK. Epilepsy Action exists to improve the lives of everyone affected by epilepsy. Last year, the charity directly helped over 1.2 million people through a range of services, including its Epilepsy Helpline freephone (0808 800 5050), branch network, specialist nurse scheme and awardwinning web site, epilepsy.org.uk.

Caffeine launches latest automatic coffee service machines

DaVinci Gourmet Orange Ginger Hot Chocolate. opportunity to offer themed drinks that coincide with these dates, suggest the brand. For example, a Toffee Apple Frappe makes a great spooky choice, while Spiced Peach can be a refreshing choice for customers after a bonfire.

These can then be renamed and offered as a ‘special,’ allowing outlets to charge a premium.

“We understand the changing seasonal tastes of customers, and want to ensure that operators fully grasp these opportunities. DaVinci Gourmet can help outlets captalise all year round, by providing guidance, support and suitable products that periodically change according to customer demands,” adds Steph Goldie. “DaVinci Gourmet offers a complete beverage solution that includes Classic syrups, Fruit Innovations syrups, Sugar-Free syrups, sauces and smoothies – all of which are free from artificial colours and flavours, which can help boost profit margins by up to 80%.”

Coffee machines specialist, Caffeine Ltd (caffeineonline.co.uk), has launched the Schaerer Coffee Art range of beanto-cup espresso machines, designed to deliver the best quality coffee at the touch of a button, say the firm.

According to Caffeine Ltd , the Swiss-manufactured Coffee Art machines make a coffee as close to a barista-brewed espresso as a pushbutton machine can get. In fact, the company claims that its Supersteam wand actually foams milk better than a barista, thanks to its consistency and ability to be finely tuned to different drinks’ requirements.

Alongside its capacity to bring out the best flavours, a key feature of the Coffee Art design is the variety of drinks it can make, say Caffeine. The Coffee Art Plus Supersteam model also has a touchscreen control panel, which can be programmed to make, if necessary, dozens of different drink variations – even cold drinks, if used in combination with auxiliary equipment from the Coffee Art range.

“Schaerer’s advanced engineering delivers a brilliant combination of quality espresso and ease of operation,” says Justin Stockwell, managing director of Caffeine Ltd. “What really sets the Supersteam model apart is its ability to deliver not just great coffee but also great milk foam, automatically. The sheer variety of drinks Coffee Art can deliver makes it the ideal coffee service solution.”

SEPTEMBER 2014 CAFÉ CULTURE 13

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NEWS

SHORTS Price up on fears of production decrease A renewed bullish sentiment triggered by a spate of negative reports on the current Brazilian crop took the ICO (International Coffee Organisation) composite daily price up by nearly 15% in the last two weeks of July, reported the organisation.

Several external sources had issued lower production estimates in the last month, spurring the market higher. The damage from the drought at the beginning of the year is expected to cause a global supply deficit in crop year 2014/15, said the ICO, with production in Brazil officially estimated to decrease by 9.3% to 44.57 million bags, its lowest level in three years.

Hot topics The Beverage Standards Association (BSA) will be holding a panel discussion on how to improve hot beverages and make more profit in your business on Wednesday 24 September 1545 at lunch! (2324 September), at the Business Design Centre, Islington, London. What’s the optimum extraction time for an espresso? Why should I change my water filter every nine months? Why do I need to worry about a pressure boiler inspection? How do I froth milk properly? How do I attract new customers to my café? How should I train my staff? All these questions and more will be answered by the BSA’s panel of experienced professionals!

Routin re-launch The Routin 1883 range of syrups and sauces are being re-launched with a fresh, distinctive imagery which depicts the quality ingredients which are used in every product. Suitable for both barmen and baristas, the range of cocktail and coffee syrups will have a modern image whilst retaining the iconic square bottle in both glass and PET, say Routin. The new labels will be phased in from September onwards and will convey the purity, intensity and authenticity of the ingredients. A new 1883 web site will also be launched which will provide recipes, images, ideas and also an extranet for distributors worldwide.

Foster raise funds for COCO For the fourth time, a team of riders organised and led by King’s Lynn based Foster Refrigerator, has completed an epic ride along Britain’s North East coast starting north of Berwick-upon-Tweed in Scotland and finishing in Sunderland. The ride, which was enjoyed by a team of seven riders, was in support of the COCO (Comrades of Children Overseas Comrades) and took in a total of 123 miles in two days. COCO is an international children’s charity based in Newcastle upon Tyne, working with communities in remote regions overseas to alleviate the poverty preventing children’s education.

14 SEPTEMBER 2014

CAFÉ CULTURE

Compass raises £1.5 million for Cancer Research UK Compass Group UK and Ireland is celebrating hitting a £1.5 million fundraising milestone in support of Cancer Research UK (CRUK), during its sixth year of partnership with the charity.

The leading food and support services specialist sailed past the milestone during Magical May, the Compass-wide initiative which challenges each of its 10,000 units to raise £100 for CRUK during the month (each year thousands of colleagues take part in locally planned fundraising activities from bake sales, quizzes and fancy dress days to raffles, car washes and donation stations).

Compass added more than £100,000 to this fundraising total in June at its annual Wimbledon Charity Ball. Held on the middle Sunday of the Championships at The Gatsby Club, Compass’ Keith Prowse team provided hospitality

for 450 guests who enjoyed a three course meal designed by renowned chef Albert Roux, before a charity auction.

More recently, it also launched a company-wide promotion with two of its best-selling sandwiches within its core sandwich range, making it easy for customers to support its charity partner. Now for every prawn mayonnaise or egg and cress sandwich purchased from this range, 10p goes directly to Cancer Research UK. Internally, over the past year Compass promoted the “Let’s Walk all over Cancer” campaign at individual, team and sector level to encourage more active lifestyles whilst raising funds at the same time. Medirest – Compass’ Healthcare business – recently completed two city walks in London and Leeds involving 190 participants and raising over £16,000.

Colliers International appointed to sell speciality coffee companies TRCU Coffee Concepts Ltd reports that it has appointed Colliers International to sell its two Central London artisan coffee shops, trading as New Row Coffee and Freestate Coffee, and both located in the West End. New Row Coffee, an established espresso bar, is located in New Row, Covent Garden, just off St. Martin’s Lane, close to the theatre district and began trading in March 2012.

Freestate Coffee, a former Pret a Manger unit, is situated on the corner of Southampton Row and Sicilian Avenue in Holborn, with outside seating, and only began trading in February 2013.

“TRCU has decided to sell the businesses, because the owners are moving back to the US for both personal reasons and to start up another coffee business.

We were brought in initially to give specialist valuation advice in relation to the trading business, and subsequent disposal advice in relation to the artisan coffee, food and beverage and

restaurant market - all of whom have shown interest in this sale,” said Samuel May, senior surveyor, Licensed and Leisure, Colliers International.

“This rare opportunity to buy an established profitable coffee business will be an excellent bolt-on to an established coffee operator, or will be of interest to an entrepreneurial barista looking to go solo to buy a proven coffee business with two prime locations and established clientele. Whilst we have only begun to market the business to a targeted coffee audience, we have also had interest via our Colliers Australia office from Australian café operators looking to come in to the competitive London specialty coffee scene.”

A purchase of the company would give the buyer immediate ownership of both leasehold sites and all fixtures and fittings, say the company (further information on the opportunity and bidding process is available from Colliers to named parties only).

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PROMOTIONAL Q&A COLUMN

A point of order Patrick Brienen (pictured) is a POS (point of sale) system expert and the co-founder of EPOS (electronic point of sale) company, orderbird (www.orderbird.co.uk). Here, in this new column, he answers some of your electronic point of sale queries, and advises on what EPOS can do for your business. If you have an EPOS-related question or query to put to him, send it to clare@jandmgroup.co.uk.

Question Patrick, my café is doing financially well, but bookkeeping with all the paperwork is killing me. Any ideas?

Catherine Goldman, Sixties, Birmingham

digitalise most of your paperwork or avoid bookwork in the first place. orderbird POS for example has an accounting export for bookkeeping that will lower your time spent with Z-Reports to a minimum.

Answer A good chef or barista is not necessarily a good accountant and he should not need to be.

There is technology for these kind of things. A good POS and inventory management system will allow you to

Question Patrick, my chef and my service staff get into arguments over orders on a regular basis. Could a kitchen printer be a solution?

Michael Smith, Coffee ’n Bike, Cardiff

Answer A couple of years ago I was a waiter in a restaurant that insisted on personal communication between chef and service and thus refused to use kitchen printers. The result was an unorganised kitchen, unhappy service staff and angry guests. Finally, when the owner installed a kitchen printer, communication became smooth. The kitchen

was organised and special requests from the guest (no cheese, extra mustard etc) became a reality. An innovative solution is remote ordering with iPods. Waiters can send production receipts straight through to the kitchen and even add a personal note. No scribbling and shouting ever again.

CAFÉS FOR SALE LICENSED CAFE

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SOUTHAMPTON STUNNING INDEPENDENT COFFEE SHOP WT £2,000, Main road location, Excellent reputation, Recently refurbished REF 142609 £65,000 LEASEHOLD

AWARD WINNING STOKE NEWINGTON, LONDON TEA ROOMS WT £3,000, A3 & Alcohol Licence, Award winning Tearoom, Excellent reputation REF 142507 £119,995 LEASEHOLD

STOKE-ON-TRENT CAFÉ Turnover £176,744, EPC rating D, 16 external & 65 internal covers, Significant scope to develop further REF 40801 £40,000 LEASEHOLD

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www.cafeculturemagazine.co.uk

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WT £2,800, EPC Rating B, 60 Covers, Prime Location

Background Recently launched in the UK, orderbird’s multi-award winning orderbird iPad Electronic Point of Sale (EPOS) System has been specially designed for cafés and small to medium businesses in the hospitality sector, focusing on being affordable, easy to use and quick to set up so as to offer great functionality as well as save caterers time, money and stress.

£139,950 LEASEHOLD

Please see website for full deatails or call 0844 3877 339 For your free, no obligation appraisal, call us today on: 0844

3877 494

SEPTEMBER 2014 CAFÉ CULTURE 15

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AWARDS Sponsored by

AY TUESD 23RD 2014 MBER SEPTE t the A TES EMIRA M I D A ST U ll a al Footb (Arsen b) Clu

Supported by Café Culture magazine, The Café Society and The lunch! show

Awards 2014 magazine CAFE CULTURE

www.thecafelife.co.uk

TASTING THE LIFESTYLE OF THE CAFÉ SECTOR

The prestigious Café Life Awards (formerly known as the Café Society Awards) recognise excellence and encourage innovation in the vibrant and innovative UK café and coffee shop sector.

AWARDS DINNER This year, the awards night itself is poised to take place during the highly successful lunch! show (Business Design Centre, Islington, London, 23 and 24 September 2014), with the winners of the Café Life Awards 2014 to be announced on the first evening of this two-day exhibition.

The celebratory Café Life Awards dinner will be held on Tuesday, 23 September 2014 at the Emirates Stadium, home of Arsenal Football Club - less than a mile from the lunch! show venue.

This evening event will combine relaxing after-show entertainment with the presentation of the awards (now in their fourth year) to the winning finalists, as well as provide a fantastic opportunity to network and socialise with colleagues from across the industry.

Panasonic – NE-C1275 3-Way Combination Oven

NEW CAFÉ BEVERAGE AWARD – COLD CATEGORY

Mitchell & Cooper – Bonzer Pro Fondi

Monin – Le Smoothie

NEW CAFÉ PRODUCT AWARD – COFFEE MACHINE CATEGORY

Chi Ventures – Chi 100% Natural Chocolate Coconut Milk

Franke – FoamMaster 850tm

Cawston Press – Rhubarb (Sparkling)

La Cimbali – Cimbali S54 PGS DolceVita Conti – The Monte Carlo WMF – 1500S

Tri.Star – Tri-Label Online

Real Soup Company – Spicy Bean Soup

Orderbird – iPad POS System

Scott Farms – Sweet Potato Chips

NEW CAFÉ PRODUCT AWARD – CAFÉ EQUIPMENT CATEGORY

NEW CAFÉ BEVERAGE AWARD – HOT CATEGORY

La Cultura Del Caffe – Barista Milk Mate

Daily Grind Imports – Novus Tea: White Pear and Ginger

Jestic Foodservice Equipment – Vitamix: The Quiet One

16 AUGUST 2014

CAFÉ CULTURE

Aryzta Food Solutions – The Hand-Held Pizza Mom’s Fabulous Hot Dogs – The Dinky Dog

Bender Paper Cups – Garda Embossed Insulated Cup

Nuttall – The Flexeserve Zone

NEW CAFÉ FOOD AWARD – SAVOURY CATEGORY

NEW CAFÉ PRODUCT AWARD – SUPPORT SERVICES CATEGORY

THE FINALISTS Judged by panels of professionals from the industry, the Café Life Awards serve to highlight those involved in the sector who are currently pioneering and leading the market, whether in the development of new products or the creation of excellence in the high street. After a busy judging period which has seen entries come in from across the country, the following have been shortlisted as finalists in each of the awards categories.

Cavity Protection Systems Ltd. – Cavity Liner

Beyond the Bean – Sweetbird Still Lemonade: Watermelon & Rosemary

Alpha Dominche – Steampunk

Cakesmiths – Cakesmiths.com

SCA Hygiene Products UK, Tork – The Xpressnap Snack

Monbana – Cherry Berry Milkshake

NEW CAFÉ PRODUCT AWARD – PACKAGING CATEGORY

Pan’Artisan – Tasca Range

Snowbird Foods Ltd. – Golden Sausages Cut Frank Dale Foods – Quiche to go Range

Tri.Star – Tri-Labels Pots

NEW CAFÉ FOOD AWARD – SWEET CATEGORY

Tri-Star – Handle-it Cup Holder

Brownie Box – The Paleo Muffin

Colpac Ltd. – Baguette Clasp Clip

Aryzta Food Solutions – Salted Caramel Muffin

Huhtamaki – Love Nature Cup Planglow – Mini Wedge & Label

Roundsquare Roastery – Whiskey Cask Coffee Unilever – Tea Fusion Range

Handmade Cake Company – Zucchini & Lime Cake Handmade Cake Company – Toffee Popcorn Slice Cakesmiths – Bluberry Bakewell Image on Food Ltd. – Nibble Em’s Devonvale – Unch range Thanks for Franks – Gluten Free Granola Bars and Tray Bakes CAFÉ MARKETING AWARD

Zacely – Matcha Tea: Ginga Ninja

Planglow – Gastro Collection campaign

Marimba Syrups – Hot Chocolate Melts: Salted Caramel

Cakesmiths Marks and Spencer – Macmillan campaign

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AWARDS INDEPENDENT CAFÉ/COFFEE BAR AWARD The judges have travelled far and wide, throughout the UK, visiting cafes from Ayr to Cornwall. The following finalists have been selected from the many entries received this year, which were all of a very high standard, making the judging a difficult process: Strangers Coffee House, Pottergate, Norwich Picnic Cornwall, Church Street, Falmouth Su Casa, Lorne Arcade, High Street, Ayr Rhode Island, Old Market Place, Warrington

Timetable (Tuesday, 23 September 2014) The competitions and awards will run as follows.

10.00 am 11:45am 2.15 pm 5.00 pm

lunch! opens at Business Design Centre, London.

Café Sandwich Challenge (Main Theatre).

Tetley Afternoon tea Experience (Main Theatre).

End of day 1 of lunch! exhibitor drinks and time to prepare.

Transfer to Emirate Stadium (just five minutes away) 7.00 pm 7:40 pm 8.00 pm 9.00 pm 12.00 am

Welcome drinks and opening of Café Life Awards 2014.

Dinner is called.

Welcome address and dinner is served.

Aldo Zilli with the award presentations.

Carriages.

Nude Espresso, Hanbury Street, London Timberyard, Upper St Martins Lane, London Kaffeine, Gt Titchfield Street, London

For more information and regular news updates, follow us on Twitter @CafeLifeAwards and our friends @lunchexhibition

Trade, Commercial Street, London A Great Little Place, Southport

Timberyard, Upper St Martin’s Lane, Covent Garden

CAFÉ CHAIN AWARD This award may be split into 2 categories – Café Chain and Chain Café Development

Coffee #1, Leominster Esquires, Worthing Debenhams, Oxford Street, London

Café Chain category

Boston Tea Party, Gloucester Road, Bristol

Coffee #1 Costa Esquires Boston Tea Party Harris & Hoole Caffe Gusto M & S Flavours Café

CAFÉ DESIGN AWARD This award may be split into two categories – independent and chain

Debenhams

Café Marmalade, Kempton, Brighton

Caffe Pausa, Dunelm Mill

Urban Meadow Café, Bayswater Road, London

Chain Café Development Category

THE CAFÉ SOCIETY AWARD This is a lifetime achievement award which may be presented to an individual or organisation that the judges consider merits recognition for the contribution they have made to the development, growth and prosperity of the café/coffee bar market. Nominations have been received for this award but no short-list is published in advance of its announcement.

THE CAFÉ LIFE AWARDS 2014 DINNER BOOKING FORM I would like to book ..................places/tables at The Café Life Awards Dinner at the Emirates Stadium, London on Tuesday 23rd September 2014 at a cost of £195+ VAT per person (£1850 + VAT for a table of 10) including three course dinner and wine.

All bookings must be accompanied by the appropriate remittance. Cheques can be made out The Café Society. For credit card payments please complete the form below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Contact Name: ........................................................................................................................................................................................

Business Name:......................................................................................................................................................................................

Address: :................................................................................................................................................................................................ ................................................................................................................................................................................................................

Tel. No. :………………………………………………………………………….Email: :...........................................................................................................

Credit Card Payments: Type of card (Visa/Mastercard)......................................................................................Card Number:…………………………………………………

Security code (last 3 digits on back of card) ...............Expiry date: ................Name on card:...................................................................................

Signed by:......................................................................................................................... Date: ............................................................

Please send to: Pam Sainsbury, The Café Society, Association House, 18c Street, Chepstow NP16 5DB. Fax 01291 630402 or email to pam@cafesociety.org.uk

www.cafeculturemagazine.co.uk

AUGUST 2014 CAFÉ CULTURE 17

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PREVIEW Returning to the Business Design Centre in Islington, London (23 to 24 September 2014), is this year’s lunch! – the award-winning event for the food-to-go market.

The event is on track to being its biggest sell-out edition yet, and here’s a taste of what’s on offer for café and coffee shop operators this year.

INNOVATIONS Valued at over £14.9bn, the British lunchtime market is big business. And it’s set to get even bigger. According to a recent CGA Peach survey of industry leaders, over half thought ‘food-to-go’ would grow this year, and it is new innovations – like the ones being showcased at lunch!

2014 – which are helping to feed that growth.

From big brand names to emerging startups, the 300strong exhibitor line-up is as comprehensively eclectic as ever - filled with a who’s who of companies that will be helping to shape the future of the foodto-go sector over the next twelve months.

The show’s popular 30stand Innovation Zone – home to some of the food industry’s newest suppliers – offers a good vantage point for operators looking to discover future food-to-go trends.

New Innovation Zone exhibitors for 2014 include Sansu Drinks (the first brand outside Asia to launch a Yuzu fruit drink), Jealous Sweets (100% vegetarian, gluten free confectionery), Premium Snack Company (freeze-dried veggie snacks), Primal Joy Foods (natural paleo snacks), Simplee Aloe Drinks (aloe vera drinks), Ancient Recipes (handmade chutneys, relishes and jams), Sarrion's (luxury macarons), Bib and Spoon (fresh baby food to go), Duke of Delhi (Bombay mix chocolate snacks) and Howdah (award-winning Indian snacks).

18 SEPTEMBER 2014

CAFÉ CULTURE

There will be three floors of exhibitors to choose from, featuring Chiltern Foods, Mr. Sherick's Shakes, The Consett Popcorn Company, URBAN eat, Exquisite Handmade Cakes, popchips, Tanpopo Japanese Foods; Ginger Bakers, Tyrrells Potato Crisps, Glamour Puds, Metcalfe's skinny, Redemption Food, JOOLS, EPOSability, orderbird AG, Coveris, Benders Paper Cups, Robot Coupe (UK), Rational and Catering Equipment Ltd/Kanga UK. WORKING LUNCH! THEATRE The show’s Working lunch! theatre (sponsored by Magrini) is renowned for attracting ‘inspirational’ big names from across the food to go retailing and contract catering industry, and this year is no exception.

Confirmed speakers include Henry Dimbleby (co-founder of Leon and a founding director of the Sustainable Restaurant Association), Steve Flanagan (UK marketing and category director at Starbucks), Martyn Herriott (executive director, Beverage Standards Association) and Sarah Doyle (brand director at EAT, and who oversaw EAT’s recent brand revamp).

“We all like to think we're open to new ideas and like to experiment, but then we seem to eat the same sandwich from the same place most days,” says Sarah Doyle, speaking ahead of her opening day Keynote (Tuesday 23 September).

Given that many people’s eating habits can be firmly

ingrained, the first step for lunchtime retailers looking to boost their customer base is “not scaring them off before they've walked through the door”. Drawing on over 18 years of experience as a marketer in the food industry, Sarah Doyle will divulge strategies on how retailers can maximise their sales by persuading these “creatures of habit” to change their routines.

Martin Hambleton, head of procurement and innovation at En Route International, will also be adding lunch! speaker duties to his impressive resumé (he has held senior buying positions at Elior UK, EAT and DO&CO). As a buyer, Martin Hambleton has been an avid supporter of lunch! since the conception, calling it “the best trade show a buyer can attend”. As a speaker, his ‘Buying Masterclass’ looks set to prove just as essential (on Wednesday 24th September).

“I always find lunch! a great source of trends and innovation,” commented Martin Hambleton. “Lunch times are notoriously short these days, and food-to-go needs to deliver the lunch experience in short, sharp and innovative ways.”

INDEPENDENT AND THRIVING Discussing ‘How to become the best independent sandwich shop in the UK’ is a bold undertaking for any operator, but if anyone’s in a position to give advice at lunch! 2014, it’s Richard Garcia. He is the founder and owner of Cook &

Garcia, which has won ‘Best independent Sandwich Bar in the UK’ for two years running at the BSA’s Sammies Awards (2013 and 2014). With over 25 years’ experience as a chef, Richard Garcia will be sharing some of the key lessons he’s learned along the way, with a focus on how to compete and thrive as an independent on a high street full of the global brands.

“You need to be open minded, self-critical and aware of your place in the market,” Richard Garcia explains.

“Agility is in your favour, so you need to keep your offer evolving and fresh.”

ESSENTIAL MARKET UPDATES Other notable speakers include Corrado Accardi, founder of Pizza Rossa (which broke the European record for equitybased crowdfunding for a startup last year), and entrepreneur Tim Hall, creator of the pioneering healthy fast-food brand Pod. Plus, there will also be essential market updates from foodservice analyst Horizons and The NPD Group.

The EU’s new Food Information Regulations (FIR) are also the subject of an ‘Allergens Legislation Update’ from Wendy Duncan, R&D deploy manager at Unilever Food Solutions (4.20pm,

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PREVIEW

Wednesday 24th). This session is designed to help food providers prepare for the new law, which states that businesses must provide information on any of the EU’s Top 14 allergenic ingredients contained in their unpackaged products and dishes sold on site.

The show’s free Keynotes, the Innovation Zone, the annual British Smoothie Championships (sponsored by Magrini), and the Innovation Challenge Showcase (offering a preview of all the latest new product developments) are all located on the show’s aptlynamed Upper Feature Level.

NEW LAUNCHES FOR 2014 Freshfayre Chilled Foodservice is unveiling its exciting new bakery brand Whisk & Pinny at lunch! Handcrafted by family bakers, this premium range of indulgent treats includes cakes, cookies, bars and muffins (POS solutions available). mini NOM NOMS is looking to broaden kids palates, with its new, authentic world cuisine, ready meal range.

Launching at lunch!, products include tiny tiffins, little laska, tiny thali and tiny tagine.

Better Bakes is launching its innovative ‘Gorgeous! Guilt Free Goodies’ range, which includes Oaty Flapjacks,

www.cafeculturemagazine.co.uk

Yummy Chocolate-Chip Flapjacks, Fudgy Brownies and Soft & Chewy Chocolate-Chunk Cookies in both singles and multi-packs in SRPs. Visitors to lunch! will be amongst the first people to see and try the new single serve pouch of Eat Natural’s new ‘onthe-go’ gluten-free Toasted Muesli with Buckwheat (65g).

Tideford Organics is launching a new range of ‘free from’ autumn soups this month. These gluten and sugar free, organic soups are available in three flavours – Winter Beetroot Soup with Curly Kale, Sweet Potato Soup with Chia Seed and Quinoa and Red Lentil Soup with Apricots and Crushed Chillies.

The new Impulse range from Willie’s Cacao launches this month with seven flavours of 26g bars. Made ‘bean to bar’ from the world’s great single estate cacaos, flavours include Venezuelan Gold, Peruvian Gold, Café Negro, Luscious Orange, Milk of the Gods, Sea Flakes, and El Blanco.

Quibbles Limited is launching its new free from range of seven different sharer

snacks; including Chilli Chilli Bang Bang! (Indian hot chilli cashews and peanuts), and Honey, Nut Me Out! (Belgian chocolate honeycomb, honey cashews & hazelnuts).

Eilles Tee UK is introducing BASIC textur (by herba cuisine). A versatile, neutral texturiser, made purely from the white inner layer of citrus fruits and water, it can be used to stabilise or thicken hot or cold dishes (from sorbets and mousses to sauces and emulsions).

The Sweet Ideas Food Company is launching its new Healthyideas snacking range at lunch!, plus previewing its 2014 Christmas products (including Turkish Delight, Christmas biscuits, novelty Candy Canes, and gold coins).

Enhance Drinks, a new British water-enhancing brand, is aiming to help keep the nation hydrated with its new range; which includes Orange & Passion Fruit, Lemon & Lime, Strawberry & Kiwi, and Apple & Blackcurrant variants.

New Oppo Ice Cream is made with natural extracts, virgin coconut oil and exotic superfoods. Free from sucrose and low-fat, flavours include Madagascan Vanilla with Baobab, Brazilian Acai, and Mint Choc Swirl with Spirulina.

Pidy has three new launches ready for this year’s show – a new gluten free pastry range, a sweet and neutral short pastry range (which includes mini cups and mini tartlettes), and a commemorative Flower of Peace Canapés.

Gluten free specialist Glebe Farm Food has expanded into food service. Its range includes

5kg bags of porridge oats, muesli, granolas, flours, cake and bread mixes, plus beer and flavoured ciders (elderflower, strawberry, medium).

The Coffee Machine Co is demonstrating the new Classe 11 Flag Ship Traditional Espresso Machine from Rancilio, and the new Egro Zero entry level Bean To Cup Machine, which is suitable for applications of 100 coffees per day.

The Heated Line is the new food-to-go packaging solution from ELLER foodPackaging GmbH. Launching at lunch!, the range is approved for safe use in hot cabinets according to EU-standards.

Packnwood will be showcasing its new range of street food packaging, including kraft cardboard boats for fish and chips, hot dog trays, newspaper-style deli containers for salads and soups, paper cones, wrap cups and more.

Little Cherry is introducing it new biodegradable natural coconut shell bowls for street food markets, pop up restaurants, or outside caterers. Durable, robust and reusable, they can be used in the oven, freezer and dishwasher.

Glen Dimplex Professional Appliances will be demonstrating the latest in display refrigeration, with its new Lec Commercial bottle cooler range. Burco’s popular range of Auto-fill filtration boilers will also be on show.

Tea Fusion is a new tea solution from Unilever that delivers freshly brewed loose leaf tea through a dedicated

SEPTEMBER 2014 CAFÉ CULTURE 19

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PREVIEW brewing chamber that combines optimal brewing conditions in under 1 minute.

The range includes 12 teas and infusions.

Eco packaging and labelling experts Planglow is demonstrating its updated, fully Food Information Regulation (FIR) compliant labelling software - LabelLogic and NutriLogic.

Alan Nuttall will be showcasing its patented Flexeserve® Intelligent Chassis Counter System, which can adapt to meet changing requirements. Its unique series of flexible link and lock modular counters can link up multiple modules, with heated, chilled or ambient Flexeserve® drop-in displays.

All about the coffee “With demand for quality coffee continuing to drive the growth of the UK coffee

The prestigious Café Life Awards (formerly known as the Café Society Awards) recognise excellence and encourage innovation in the vibrant and innovative UK café and coffee shop sector. This year the awards night will take place during the lunch! show with the winners being announced on the first evening of this two-day exhibition.

A celebratory Café Life Awards evening dinner will be held on Tuesday, 23 September 2014 at the Emirates Stadium, home of Arsenal Football Club, and less than a mile from the lunch! show venue itself. This event will combine relaxing after-show entertainment with the presentation of the awards (now in their fourth year) to the winning finalists, and provide a fantastic opportunity to network and socialise with colleagues from across the industry. Turn to page 17 to book your table.

market, competition has never been so fierce. No longer the sole product of specialist cafés and coffee shops, consumers are increasingly expecting high quality barista-style coffee across the whole of the eating out market; providing the foodto-go sector with a prime opportunity to increase its profit potential,” says Bradley Journet-Robbins, regional business manager, UCC Coffee UK & Ireland.

At this year’s show, UCC Coffee UK & Ireland says that it will showcase everything operators need to create a profitable coffee offer. From

“We work with some of the best equipment partners in the industry and so we’re also going to be showing off two of the latest additions to our range. Our Eversys bean to cup machine brings new technology to the table, with easy programming and unbelievable milk quality.

Meanwhile, we feel that our featured traditional espresso machine - Nuova Simonelli’s Appia – is perfect for entrylevel operators looking for superior performance and efficiency at an affordable price.”

market-leading machines and brewing equipment, to single origin coffee and blends from its new Threesixty° range, UCC’s team of specialist baristas will be exhibiting some of the most innovative products on the coffee market, say the firm.

“We’re all about the coffee, so at the show we’re going to be putting on a complete coffee experience. Central to this is our Lunch! Brew Bar where we’ll be hosting regular coffee tastings and guiding consumers through different filter coffee brew methods,” continues Bradley JournetRobbins.

Heartsease Farm drinks from Radnor Hills are made with all natural ingredients sourced from around the countryside to create six delightful flavours (Elderflower Pressé, Raspberry Lemonade, British Blackcurrant Crush, St. Clements’ Pressé, Fiery Ginger Beer and the award winning Traditional Lemonade).

Visitors to lunch! will be among the first to sample Mom’s newly launched Fabulous Frankfurter® (a traditional, fine textured, skinless hot dog that has been gently smoked over dried beechwood, and Mom’s Junior Classic hot dog, created especially for younger diners with a softer texture and a tasty yet milder flavour, sized with the smaller appetite in mind).

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Where and when Opening times – 10am to 5pm both days (last entry 4pm) Dates - Tuesday 23rd and Wednesday 24th September Venue - The Business Design Centre, Islington, London Web site - www.lunchshow.co.uk To register for your free ticket in advance, visit www.lunchshow.co.uk (and quote priority code LUN99 where prompted).

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FOOD

Taste

sensations Cafés and coffee shops are increasingly aware that their food menu is just as important as their beverage menu. With the lunch! show (turn to page 18 for a preview), Speciality & Fine Food Fair taking place this month, and British Food Fortnight coming up, now is a good time for café operators to source new ideas and re-think their food menus.

All things flavoursome Trade (www.trade-made.co.uk) a new café located on Commercial Street E1, London – is a good example of a recently opened café that is already making a name for itself via the emphasis it is placing on a tasty food offering that has set out to transform the humble sandwich.

Having taken its name from the old trade route from the Docks to the City, the new venture says that it intends to deliver an accessible daytime food and drink offering from specialist coffee and teas through to breakfast, brunch and lunch available to eat in or take out.

A collaboration between friends Alex Stone and Arthur Nowicki – who say that they have had enough of coffee shops with a compromised food offering – the duo wanted to provide not only delicious coffee, but food too. And now, having teamed up with renowned restaurateur Frank Boltman (of French Franks & Thanks for Franks success, and a seasoned veteran of the ‘Deli Sandwich’) to oversee the menu, they report that they feel they have created a selection of Trademark sandwiches worth travelling across London for!

Made with bread supplied by local artisan bakers and filled with Pastrami made from their own smoker, along with other carefully sourced deli meats, cheeses and fish, their 22 SEPTEMBER 2014 CAFÉ CULTURE

seven strong sandwich collection includes the likes of the Reuben (main picture, featuring house smoked pastrami, house sauerkraut, Swiss cheese, Trade-Secret sauce in rye) and Three Cheese and Chilli Jam (Fontina, Emmenthal and Comte Toastie in sourdough).

Alongside the sandwiches there are also seasonal salads, packed full of goodness and bold in flavour, and that are changed twice a week. For those wanting an all-day breakfast that too is catered for in the form of pancakes, eggs, poached or scrambled, as well as smashed avocado on sourdough with feta, mint, chilli and lime.

The Trade team also produce an array of homemade cakes in varying flavours from chocolate fudge to carrot and cream cheese. They freshly bake muffins each morning, with interesting flavour

combinations from courgette and chocolate to maple bacon and the salted caramel brownie.

Their homemade cookies are also ideal pick me ups for those with a sweet tooth.

The drinks offering at Trade is also a talking point. Their house coffee is the Origin Farmer 30 blend (Origin uniquely buy direct from the farmers and guarantee a 30% profit margin irrespective of the market price). Another

revelation is their Cascara, which is sure to satisfy both tea and coffee cravings in one go thanks to it being tea made from coffee! Coffee comes from a fruit similar in appearance to a cherry and in this instance, it is this dried fruit which is steeped in water to make a tea infusion.

Commonly drunk in Bolivia this is definitely a London debut, feel the outlet. With aromas of honey and mango it is a sweet and energy boosting drink which can be served hot or ice cold.

Representative of its Trade Warehouse routes, needless to say Trade features a stripped back interior where exposed copper piping and light bulbs are combined with simple wooden and metal furniture and plain white walls provide a fresh and simple feel. However, the open food counter you see as you walk in, is a clear reminder that this is a place to eat as much as it is to drink, and it’s here that the salads and cakes

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FOOD are produced in Europe at Plusfood’s state-of-the-art production facility using Plusfood’s own poultry.

are on display for all to see and subsequently enjoy. Intent on being a coffee shop, but with a difference, Trade is successfully evolving the humble sandwich into something spectacular combined with innovative salads and an all day brunch and breakfast.

Spicy food trend Our love of spicy food is one that operators, including those in the café sector cannot afford to ignore, with Mexican food continuing to be a very current trend right now. Menu items such as chicken wings, for example, have become a popular food choice and offer a versatile way for operators to add spicy food to menus.

Foodservice sector supplier, Plusfood UK (www.plusfood.co.uk), reports that they are now able to offer caterers BBQ, Buffalo and Mexican flavoured wings, adding to the company’s existing range of chicken products. They have also recently launched Crunchy Thai, Marrakesh, Mississippi and Bandito Style Chicken Strips to their line-up.

Inspired by the original and best wings from Buffalo, New York, say the firm, their Buffalo chicken wings are coated in a spicy pepper marinade, and are ideal for snacking or sharing and can be served traditionally smothered in a hot pepper sauce or why not dunk in a cooling blue cheese dip.

Coated in a spicy paprika and herb marinade, Plusfood’s new BBQ chicken wings can be dipped in a sticky barbecue

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RECIPE IDEA Parmigiano Reggiano, tomato and basil salad with lemon vinaigrette Serves two as a main or four as a starter Ingredients 200g mixed tomatoes, sliced red onion, finely sliced Handful basil, torn 15-20g shaved Parmigiano Reggiano For the dressing Zest and juice of one lemon 1 tbsp runny honey 4 tbsp extra virgin olive oil tsp cider vinegar Salt and pepper

sauce to create a moreish addition to menus. For customers looking for Latino flare, Plusfood’s new Mexican chicken wings have been marinated in a hot chipotle chilli and lime marinade, to help add

Method 1. Whisk together the dressing ingredients and season to taste.

2. Arrange tomatoes, onion and salad leaves on serving plates and drizzle over plenty of dressing. Top with shaved Parmigiano Reggiano.

some ‘zing’ to starters, combi platters and buffets (they can be servef with a cool sour cream dip and a side serving of crispy nachos for a real taste of Mexico).

Each of the flavours can be cooked from frozen in a matter of minutes – deep fry in just 4 minutes at 180°C, or oven bake in 15 minutes at 200°C – and they can be served with a selection of dips and side orders to make up starter plates and sharing platters.

Alternatively, serve as part of a buffet selection or in a larger portion for a main meal. These products are also free-from artificial colours, flavours and preservatives, point out Plusfood. Available in case sizes of 2kg, each of the new chicken wings is available as Halal and

Best of British Just as exotic, overseas-inspired flavours are proving to be increasingly popular, at the same time there is also gathering momentum to offer British, locally sourced, food.

The well-known foodservice supplier, Brakes, reports that it will be calling on caterers to make the most of British Food Fortnight (20 September 2014 to 5 October 2014) and drive incremental profits by introducing British themed menus and promotions for their customers.

Whether caterers are planning to add a few classic dishes to the menu or introduce a full British menu or specials board, introducing some key British ingredients for British Food Fortnight and beyond could help them to stand out from the competition, feel the company.

Brakes was the first foodservice company to offer its own range of Red Tractor Farm Assured products and also the first to offer a MSC approved product, and says that it is fully committed to sourcing and supplying the best British products and ingredients.

“British Food Fortnight offers operators an excellent opportunity to drive additional profit for their business and we can support them by providing menu ideas, recipes and even British themed point of sale.

Importantly, it also gives them the opportunity to gauge customer feedback to the introduction of more British dishes and ingredients to the menu on a more permanent basis,” says Petra Zargarani, Brakes’ head of product marketing.

“There is a strong demand for British food from consumers, who associate it with quality and also want to support British producers, and with so many different British lines available Brakes has something to suit all menu requirements.”

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FOOD

Brakes currently has more than 2,600 British own brand products made with key ingredients that have been sourced, produced and packed in the UK. Pauleys, its fresh produce specialist, for example, has an impressive range of Red Tractor approved seasonal fruit and vegetables.

Brakes customers also have the option to source 100% of their meat from the UK (the company’s specialist meat and poultry supplier is Prime Meats, with 70% of the product range coming from British Farms).

Much of its dairy is sourced from the UK, and all of its milk and cream. The company also offers a 100% British ice cream range.

Brakes is also a proud supporter of the British Lion scheme, with all of its shell eggs, scrambled egg mix, whole liquid egg and liquid egg yolk meeting the Lion Quality Standard and sourced from British farms.

Through its fresh fish specialist, M&J Seafood, the company also claims to lead the field in sustainable fishing and responsible aquaculture, sourcing from up to 60 day boats around the UK, and therefore ensuring it can offer customers the freshest, locally sourced fish and seafood. In recognition of having the largest MSC certified range of any foodservice company in the UK, the Brakes Group recently won the MSC Fish Supplier of the Year 2014.

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British Egg Week Continuing with the British food theme, and offering another opportunity for timely promotions will be British Egg Week (6-12 October 2014), giving café operators the chance to make the most of increased consumer enthusiasm for eggs by including them on the menu as snacks, sandwiches and main meals.

This year’s theme is ‘eggs make a meal out of anything’, and producers of British Lion eggs are highlighting the versatility of eggs for creating nutritious and affordable meals.

“The good news for operators is that the popularity of eggs shows no sign of slowing. With scares over salmonella and cholesterol a thing of the past, eggs are now widely recommended by health experts as a rich source of high quality protein, vitamins and minerals. Research also shows that eggs can play an important role in weight management by helping consumers to feel fuller for longer,” says Ian Jones, chairman of British Lion egg processors.

“Whether operators are looking to provide a classic breakfast dish, such as bacon and eggs, or want to cater to consumer demand for slimming and health trends, such as the Paleo or 5:2 diet, there are more reasons than ever before to eat eggs. All of this provides caterers with a great opportunity to capitalise on

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FOOD

New allergen legislation

An English breakfast tortilla, and the all-important British Lion egg stamp. consumer demand for eggs by including them across the menu throughout the day.”

For recipe inspiration, operators can visit www.eggrecipes.co.uk where they will find hundreds of quick and easy recipes to transform the great British egg into delicious and nutritious meals, many of which are easily created using leftovers or everyday ingredients.

Eggs are an integral ingredient on any café menu, as they are popular with customers and offer great value as a versatile and easy to prepare option, particularly when compared to alternative ‘centre of plate’ proteins, such as chicken. Using egg products in their various forms, such as scrambled, liquid whole egg, boiled or omelettes, can provide operators with even greater operational savings, saving time, money and hassle, particularly if they are preparing egg dishes in large volumes.

Whether served boiled in salads, poached, fried or scrambled for breakfast or as omelettes and in sandwiches, eggs are an ideal ingredient for any café operator.

Some interesting

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background reading in the form of the paper entitled Eggs establishing the nutritional benefits was published in the December 2013 issue of Nutrition Bulletin and is also available online at http://onlinelibrary.wiley.com/d oi/10.1111/nbu.12066/abstract.

For quality eggs and egg products, produced to the highest standards of food safety, operators should specify British Lion eggs and egg products, suggest the BEIC. The horsemeat scandal has placed more emphasis on the traceability and safety of food ingredients than ever before, and in recent years there have been a number of food safety issues associated with imported eggs and egg products, but caterers can minimise their risk by specifying eggs and egg products that carry the British Lion mark.

British Lion egg products must be processed from British Lion shell eggs. This guarantees production of the eggs to significantly higher standards of food safety than required by UK or EU law, strict feed controls, complete traceability, a bestbefore date on the shell and compulsory vaccination of the laying flock against salmonella.

The British Lion Code of Practice (www.egginfo.co.uk) covers every stage of production from breeding flocks to hatcheries, farms to packing stations to the finished product.

When you see the British Lion egg mark, it stands for a British guarantee, a freshness guarantee, full registration of hens, eggs and feed, that the laying flock have been

There are just three months to go until the introduction of new allergen legislation. However, research conducted for Unilever Food Solutions has revealed that nearly half of foodservice operators (44%) are unaware of this new law.

More than half of respondents were unable to identify the allergens (53.7%), despite over 80% of operators saying they were sometimes, or frequently, asked for information by customers, report the company.

Nearly 40% (38.6%) of operators have read about the new law in the media and a third have obtained information from the Food Standards Agency, revealed the research, with just 13% having received information from their environmental health officer.

Operators told Unilever that they are now looking for help to prepare for the legislation change, with 53% saying they will ask more questions of their suppliers.

“It’s apparent from our research and queries we’re getting from our customers that operators are concerned about the new legislation. Only a third of businesses said they felt ready for the change. 85% of caterers told us that they would like a handbook to help them prepare and 44% believe they need to invest more in training,” said Wendy Duncan, technical manager for Unilever Food Solutions.

“Anticipating this demand, we’ve produced a simple-to-use allergens and diets guide for professional caterers. This gives clear and practical advice to help operators get ready for December. It includes detailed information about the 14 allergens, what foods and products may contain them, and hints and tips on how to make substitutions on their menus. The guide also makes an ideal tool to help operators train their staff and there’s an online quiz to test employee knowledge about allergens.”

The government announced the decision to extend the existing allergen regulations in October 2011, giving operators a three-year period to integrate the information into their businesses. However, when questioned in the survey, 87% of operators felt that the changes have not been well communicated by the Government.

However, from 13 December 2014, operators will be required to answer any questions from consumers about allergens that might be present in the food they sell, and under the new rules they must be able to provide information on the following 14 allergens - eggs, milk, crustaceans (shellfish), molluscs, fish, peanuts, sesame, soya, sulphur dioxide, nuts, cereals containing gluten, celery, mustard and lupin (the Unilever Food Solutions tools are free and downloadable at www.ufs.com/allergens). vaccinated against salmonella, enhanced hygiene controls and salmonella testing, feed controls, additional processing safeguards and independent audits.

Sweet temptations Dawn Foods (www.dawnfoods.co.uk) have a range of American-style frozen and ready to serve sweet baked treats that reflect the latest taste trends and enable operators to offer consumers new, different and exciting

eating experiences, say the company.

“Consumers today are looking for more individual sweet bakery products that are full of flavour and create a powerful taste sensation with every bite, so it’s important for operators to update their offering in order to boost sales and enhance profit margins,” comments Dawn Foods’ marketing manager Jacqui Passmore.

“Packing in flavour is a growing trend that we have

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FOOD identified as consumers are becoming more adventurous with their choices and are seeking out more unique bakery bites. For example, our Salted Caramel Muffin blends a mix of sweet and savoury flavours and has proved to be hugely popular since its launch last year. Multiple filling and flavour combinations are another increasingly popular choice with consumers who are looking for more from their sweet bakery products.”

Consumers are also more inclined to buy a sweet baked snack that looks more decadent and indulgent as they expect it to taste as good as it looks, report the firm.

“American-inspired cookie sandwiches are a great way to catch consumers’ attention and our versatile Original American Cookies help operators make the most of this trend. Available in mini, classic or mega sizes and deliciously moreish flavours such as Double Chocolate Chip and Oatmeal and Raisin, as well as a Luxury range including Cranberry and Belgian White Chocolate and Triple Belgian Chocolate, our chewy cookies can be filled with a creamy frosting or refreshing ice cream and coated in smooth chocolate curls or crunchy sprinkles for a rich, exciting and rewarding treat bite after bite,” explains Jaqui Passmore.

“Our versatile American Style Cookie Pucks are frozen ready-to-thaw pucks that are very simply baked in a matter of minutes and then served.

Available in favourite flavours such as Double Chocolate Chip and Oatmeal and Raisin, as well

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as a Luxury range including Cranberry and Belgian White Chocolate and Triple Belgian Chocolate flavours, our Cookie Pucks produce the distinctive mouth-watering aroma of freshly baked cookies in your premises tempting consumers to purchase and please their palettes. The easy to use format also makes these cookies an ideal product to use to update coffee shop and café menus and use as a dessert base, or in an ice cream sundae, or ice cream sandwich. The options are endless!”

Available in 2kg stackable freezer tubs, Dawn also have a range of award-winning Scoop & Bake batters and doughs to enable operators to create a variety of delicious, fluffy and fresh muffins, loaf cakes, tray bakes, brownies, cup cakes and cookies without the need for any mixing, measuring or specialist skills. There are 12 delicious flavours to choose from including Double Chocolate, Apple and Cinnamon and Carrot Cake. Simply thaw out overnight at room temperature, or in the chiller for 24 hours, and scoop out and bake anything you like in the morning.

Their ambient, ready-made Pruve cream horns, crystal pastry shells and tartlets are available in a variety of sweet tasting shapes and sizes, allowing operators to easily create a more unique, tempting and individual treat. By topping with fresh fruit and finishing with cream and adding chocolate decorations, operators can present customers with beautifully

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FOOD crafted, premium looking and great tasting sweet treats that require absolutely no baking, suggest Dawn.

“Personalisation is also key when it comes to offering consumers a more appealing baked good and in addition to our existing portfolio of bases, mixes, frostings and icings, we’ve recently developed our Sucrea® Chocolate Decorations and Toppings range which now features new Halloween and Christmas shapes to make it

even easier for operators to turn everyday items into luxurious looking and indulgent tasting seasonal creations,” adds Jaqui Passmore.

“The updated chocolaty offering now includes a brand new seasonal Halloween selection of spiders’ webs, skulls, orange pumpkins and white ghosts - ideal for adding a fun frightening element to your sweet baked treats.

Similarly, our updated Christmas assortment now

contains holly leaves, stars, Santa’s hat, snowman, Christmas trees and even white chocolate sprinkle stars for a touch of glamour and glitz. The individual edible decorations are an easy way for caterers to add an even tastier and eyecatching element to Christmas bakery items such as Yule Logs, cupcakes and Christmas desserts, without having to have additional cake decorating skills.

“We also know that taking

inspiration from a product’s heritage is big news for the foodservice sector. With consumers’ long term love of rich, flavoursome and indulgent muffins, cookies and donuts showing no sign of losing appeal, American sweet baked goods are predicted to be a firm favourite over the coming months. We expect to see a lot more products with US influences that will entice consumers and offer them their very own slice of America.”

New product launches Bread Du Jour (Stand 1146) This online artisan bread supplier will be launching six new products - Tiger Bread, Mini Ciabatta Rolls, Gourmet Brioche Burger Buns, Mini Tomato Rolls, Sourdough Bloomer and Mini Brioche Rolls. All of the breads have an ambient shelf-life of up to two weeks, meaning no freezer storage space is needed (www.breaddujour.co.uk).

The Speciality & Fine Food Fair (7-9 September 2014, Olympia, London) is the place to source the latest products, learn about the newest trends and attend inspirational demonstrations and talks from industry experts. It is a showcase and celebration of the finest food and drink and the people that make it happen.

Returning this year will be the Small Producers Village where you will find exciting start-ups or perhaps revisit last year's first timers, to see how their brand is developing. There will be fresh businesses for 2014 including Sensible Dave, Doisy & Dam, Love Kombucha, Greek Brothers, Rubies in the Rubble (winners of the Verve Clicquot New Generation Award) and Stripped Foods.

This hot-bed of innovation will feature amongst the other 650 exhibitors of all shapes, sizes, flavours and colours.

There will be some well-known returning names - look out for the splash of red and green in the Food & Drink Wales area as well as the Cotswold Fayre pavilion, Whittards of Chelsea, Grumpy Mule and Tyrrells Potato Crisps.

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James White Drinks (Stand 350) Manic Organic is a range of 100% pressed organic fruit and vegetable juices with distinctive bright funky attire. The four flavours, Apple & Cherry, Orange & Carrot, Pear & Ginger and Pineapple & Lime are available in 250ml PET bottles (www.jameswhitedrinks.co.uk).

Rebel Kitchen (Stand V131) Rebel Kitchen will have coconut ‘mylk’ drinks in 330ml cartons – namely, superpacked Matcha Green Tea, Chai and Chocolate dairy-free drinks. The aim of the brand is to encourage people to rebel against junk food and snacks. All of the drinks are made with a base of hydrating coconut milk blended with pure spring water from Somerset and a touch of organic date nectar for sweetness. They are lactose free and suitable for vegans, vegetarians or those on dairy-free diets.

There is also a kids range in three flavours, Choco, Orange Choc and Banana which come in 200ml cartons (www.rebel-kitchen.com).

Merangz (Stand V17) Taste, award-winning Merangz Black Cherry Bite is being launched in a new giant size. Their sweet, bite-sized meringues, which come in three luxury collections (Classic, Fruit, Chocolate and Nut), are a stylish accompaniment to

serve with tea and coffee. They can be displayed dramatically on a counter or packed for retail in a box of six bites (www.merangz.co.uk).

Cambrook Foods (Stand 341) Cambrook Foods will be introducing a range of caramelised nuts including Caramelised Cashews and Caramelised Sesame Peanuts – all presented in 45g pouches (www.cambrookfoods.co.uk).

Corretto Suite (Stand V69) Corretto Suite will showcase Bellagio Capsules that are available in convenient, individually wrapped single packs preserving the ultimate freshness. Each capsule contains one of their distinctive coffee blends aimed at providing a smooth, rich and full bodied taste that is created from skilfully blending 100% sustainably grown Arabica and Robusta beans (www.correttosuite.com).

Suki Tea (Stand 1058) First time exhibitor, Suki Tea, will showcase their two cocoa based loose leaf blends. There is a full flavoured dark chocolate tea and a subtly spiced chocchai herbal blend – available in 250g for foodservice or 100g retail packs (www.suki-tea.com).

Belinda Clark Gourmet Confectioner (Stand V50) Belinda Clark Gourmet Confectioner will be an attraction with its gourmet marshmallows made using fruit purees, essential oils and Belgian chocolate.

These can be a great alternative to syrup when flavouring hot drinks or a very ‘envogue’ addition to hot chocolate, suggest the company. Launching at the show will be their Toffee Apple Marshmallow (www.belindaclark.co.uk).

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PACKAGING The creative and innovative packaging sector continues to deliver new products and concepts to cafés and coffee shops, enabling operators to make sure that their customers receive something that is fit for purpose, as well as environmentally-friendly.

Form and

function

Must-see Tri-Star Packaging reports that it is promising visitors to lunch! 2014 that it will “blow their socks off” with new concepts so exciting they will never look at food-to-go packaging in the same way again, according to MD, Kevin Curran. lunch! is taking place at the Business Design Centre in London on 23 and 24 September 2014 and on stand M101, Tri-Star say that they will showcase a number of new ground-breaking concepts, including trendy deli pots range Tri-Pot™ and a clever one-fingered drinks carrier Handle-It (right).

“Our single-minded mission is to bring café operators innovations that will genuinely make a difference to their business. Both Tri-Pot and Handle-it tick this box – and then some!” says Kevin Curran, managing director of Tri-Star.

The Tri-Pot is a new deli pot that boasts a pleasing ‘curvy’ design that will add a stylish flourish to food-to-go retailers’ lunchtime offer, claim the firm.

Suitable for products such as pasta salads, couscous, olives, yoghurt and granola, Bircher

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The new Handleit cup carrier.

muesli and chopped fruit, it is sturdy and versatile and offers fantastic clarity and presentation to encourage impulse purchases.

Exclusive to Tri-Star, the TriPot is available in three sizes – small (170cc), medium (300cc) and large (440cc) – with separate one-size lids and inserts. Its practical design

means it is stackable, has plenty of room for labelling and branding, and makes portion control easy. The TriPot is also environmentallyfriendly, made in Britain from premium UK-sourced crystalclear rPET that is both recycled and recyclable, resulting in a low carbon footprint, say TriStar.

Handle-It, meanwhile, is an ingenious take-away drinks carrier consisting of a fully pivotable handle attached to a tapered section that fits snugly around the circumference of a cup, making it possible to carry it with just one finger. It was developed by packaging designer Alison Bateman, who found herself struggling to carry drinks during a day out with her sons while also holding other essential items such as her phone, handbag and car keys.

Handle-it is made from 100% recyclable wet-strength kraftboard and is available in a range of designs and sizes to suit every type of take-out beverage, including tea, coffee, juice, milkshake and even beer. It offers an ideal and inexpensive option for when customers have their hands full, or when they have ordered fewer drinks than the capacity offered by a tray, feel Tri-Star. It is also re-usable, and folds completely flat before use, so requires very little storage space.

Tri-Star is the preferred UK distributor of Handle-it, which can be customised with trendy and funky branding and printed for use as a loyalty

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PACKAGING Part of the Tri-Pot range.

Restaurants’ commitment to waste reduction

card to encourage re-use of the cup holder and repeat visits and purchases. After use, it can be folded up small enough to keep in a bag or pocket until it is next required.

Made in Britain, Handle-it has a low carbon footprint and is so light and compact it can reduce transport costs and fuel consumption, point out Tri-Star.

At the show, the company says that it will also demonstrate how Tri-Label Online can revolutionise the way in which café operators design and self-print eyecatching labels for their products.

Tri-Label Online offers businesses a really easy way to create and produce greatlooking labels from any PC and printer using the UK’s only cloud-based labelling software package, making it a costeffective and simple way to create fantastic labels to help guarantee maximum shelfstandout for products and reinforce brand identity.

The system is flexible and updateable, eliminating the need to buy new software discs whenever labelling regulations change, say TriStar. Users simply access TriLabel Online via a secure web portal, through which they can create, amend and self-print their labels as required.

The timing of Tri-Label’s launch couldn’t be better. In December 2014, tough new EU labelling laws will come into

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It is now felt by some in the sector that local authorities across the UK should be following Oxfordshire’s lead by providing restaurants with free take home boxes, so that these businesses can reduce their food waste and diners can enjoy their leftovers.

This is the message from the Sustainable Restaurant Association (SRA), the originators of the Too Good To Waste campaign now being rolled out by Oxfordshire County Council in 100 restaurants (www.toogoodtowaste.co.uk/oxfordshire), and eco-friendly packaging company Biopac (suppliers of the Take Me Home boxes).

The Sustainable Restaurant Association’s (SRA) Rating is regarded as the Michelin Stars of Sustainability. It recognises the most sustainable restaurants in the UK and across the world, and also gives diners a simple means of finding places to eat in that match their values.

As a leading authority on sustainability across the hospitality and food service sector, the SRA also provides expert advice to restaurants, pubs, hotels, cafés and caterers.

“These simple, recycled, compostable boxes, provide the perfect means to deliver a simple message, transport a tasty meal, and help restaurants to throw away less food,” said Mark Linehan, managing director of the SRA. “Diners tell us that food waste is the sustainability issue that matters most when they’re eating out, so this is a brilliant way to show their customers they’re addressing it.”

The SRA ran the initial Too Good To Waste campaign in London in 2011 in response to its own findings that the average restaurant throws out 21 tonnes of food a year, and that embarrassment is the main reason more diners don’t ask to take food home. About a third of all restaurant food waste, or seven tonnes (the weight of a London bus), is swept directly from diners’ plates into the bin, claim the researchers.

“This is a great initiative for a local authority to work with local businesses to ultimately reduce the amount of food waste. We are proud to have been involved in this project and

effect forcing food-to-go operators to put detailed nutritional information on the products they sell.

Requirements for allergen information have been tightened up, while companies will also have to use a minimum font size for any information that’s mandatory under the law.

Thus Tri-Label Online has been designed to take away the hassle and expense of complying with the new

encourage other local authorities to do the same,” said Mark Brigden, technical director at Biopac (www.biopac.co.uk).

Biopac is a wellknown UK developer and supplier of environmentally responsible packaging and catering disposables. It manufactured and printed 25,000 100% biodegradable and compostable Take Me Home boxes for the Oxfordshire campaign, distributing a carton of 250 boxes to all participating restaurants (the boxes are manufactured and printed in the UK by Biopac).

Interested councils can contact Biopac directly to order Take Me Home boxes or get in touch with the SRA directly via email at hello@thesra.org, or by calling 020 7479 4224 to discuss setting up a Too Good To Waste campaign in their area.

Biopac reports that it was initially approached by LCMB (Low Carbon Maintenance and Buildings, www.lcmb.co.uk) which is delivering the project management aspect of this campaign, and is working alongside OCC (Oxfordshire County Council) to implement this project throughout Oxfordshire.

“LCMB was looking for an environmentallyfriendly and cost-effective Take Me Home box for the Oxfordshire County Council’s Too Good To Waste Oxfordshire Campaign. Biopac’s Kraft boxes represented the best value for money and had the right environmental credentials. The boxes look good,” commented Sam Brown, project manager at LCMB. The boxes themselves are made from wood pulp that is produced from sustainable forests in Europe and then coated with a compostable material to render them leak proof. They are therefore functional and sustainable and, when they’ve reached the end of their life, can be fully composted, so are very kind to the environment.

regulation, helping food-to-go companies to amend their labels seamlessly and comply with the law with the minimum of disruption. It also offers a host of features including recipe management, cost data control and administrative hierarchical control, which can be tailored to suit the customer, say Tri-Star (their service is available for a modest monthly subscription fee, which varies according to the size of a business).

Tri-Label Online has already won two major awards since its launch earlier this year. It was named Product Launch of the Year (Packaging & Disposables) at the 2014 Essential Café Trade Awards and came home with the New Sandwich Product Award at this year’s Sammies, the awards of the British Sandwich Association. The food industry has also been quick to recognise the benefits of TriLabel Online, and users of the

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PACKAGING

Solo Cup Europe’s new 6oz cup.

system now include a major café and restaurant group, a boutique contract caterer and a food manufacturer, among many others.

Solo Cup Europe has announced the launched of new 6oz paper hot cup to meet the demand for new format hot beverages such as Flat White and Café Con Leche.

The new cup, manufactured in the UK, shares a one lid solution with the Solo 8oz paper hot cup, keeping SKU’s down and increasing efficiency, say the company.

The 6oz cup is the perfect size for airlines, travel and transport, but is also on trend with retail coffee operators who are seeing increased demand for new style coffees.

In addition, it’s ideal for modern ‘bean to cup’ coffee vending machines, suggest Solo, and UK manufacture ensures lead times are kept to a minimum and prices are competitive. The wider diameter gives a cup which is sturdy and squat.

“This new cup size completes our UK manufactured range and reflects the trend for intermediary cup sizes,” commented Rebecca Turner, marketing manager for Solo Cup Europe (www.solocupeurope.co.uk).

Enhancements Fuzione® - Colpac’s flagship range and a top-seller in the

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UK and many countries worldwide - has been improved further to meet growing demand, report the firm.

The award-winning Fuzione range combines two materials - a board tray and rPET lid – and now features redesigned trays and lids with more defined clips that will make the closure of the packs more secure. As part of the continuous improvement of the range, the strengthening of the unique ‘snap-lok’ system will offer increased convenience to consumers enabling them to close and reopen the packs with greater ease and minimise food waste, say Colpac (www.colpac.co.uk). The packs have a shelf life of two days, dependent on ingredients and fillings.

Fuzione was created to offer a wide repertoire of trays and pots perfect for all kinds of fresh or dry food. Additional competitive advantages include excellent visibility of the food, great stackability and branding opportunities with unrivalled printability.

The Sustain range only uses sustainable resources and is made from plants that will regrow such as sugar cane and corn, say Bunzl. 100% compostable and biodegradable, Sustain packaging is also independently certified for compostability under EN13432 standard and tested by WRAP (the UK government’s waste body). In commercial composting facilities it will break down into re-usable compost within just 12 weeks – ready to grow more plants.

The range is available across coffee cups, soup containers, sandwich packs, deli posts and cutlery.

In contrast, Revive is made from old plastic water bottles and other post-consumer waste. 100% recyclable it promotes re-use and avoids depleting unsustainable resources. When recycled with paper and plastics it can be turned back into packaging, again diverting waste from landfill. The range is available across cold drinks cups, salad containers, juice bottles and takeaway boxes.

“The launch of Sustain and Revive is not about introducing yet another environmentally friendly product to café operators. Our objective is to give operators the tools to ensure customers dispose of their used packaging into the correct waste streams. In turn, this will help operators meet the environmental objectives they made at time of purchase, as well as significantly reducing the cost associated with sending waste to landfill or even incineration,” says Paul Willcocks, director, exclusive Brands, Bunzl Catering Supplies.

“We know that customers want a waste management system that is effective, so it has to be easy to understand and navigate. Sustain and Revive will not only help operators to achieve this, but also demonstrate to customers their commitment to finding a sustainable Fuzione ‘snap-lok’ approach to both the

Matching stock labels are available, and the new Colpac bespoke label service enables fast and cost-effective personalisation of the packs with your branding and message.

Made in Britain, the Fuzione packs are environmentallyfriendly with a recycled and recyclable lid, and a recyclable board in line with Colpac’s green credentials.

Bunzl Catering Supplies reports that it is now tackling the issue of better waste management so café operators don’t have to. In partnership with London Bio Packaging, the business has launched two new brands ‘Sustain and Revive,’ (www.sustainandrevive.com) which offer operators a choice of renewable and compostable packaging (Sustain) or recycled and recyclable packaging (Revive), the aim being to provide café operators with an environmentally responsible end-of-life solution for catering disposable products.

The innovative system of colour-coded packaging utilises strong product branding to communicate to customers which waste stream to use to dispose of their used packaging. Colour-coded in green, the Sustain range will ask customers to “compost me,” alongside food waste, whilst Revive which follows a blue colour code will ask customers to “recycle me” with their paper and plastic waste, say Bunzl.

To ensure the success of the scheme for operators, the business has cleverly gone one step further, providing café operators with free frontof-house bin labels with corresponding colour-coding and messages to ensure customers can easily identify which bin to use.

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purchasing and waste management of disposable products.

Complete ranges Huhtamaki report that they have created a complete takeaway solution for operators, called Taste. The Taste range comprises a choice of different style food containers, giving caterers versatile products to suit a variety of popular menu choices – from sandwiches and wraps, to salads, sushi and pizza.

Suitable for both hot and chilled foods, the Taste range of lightweight takeaway packaging includes hot sandwich packs, food to go boxes and pizza boxes – ideal for outlets which offer customers a comprehensive menu or for those with a more simplistic food offering.

Food from chiller cabinets or warming counters will look appealing when served in these contemporary food-togo boxes, feel the company.

Manufactured from paperboard with a PET lining, a selection of takeaway favourites can be presented to customers in these stylish serving containers – whether it is jacket potatoes or other hot meals such as noodles or rice dishes, or leafy salads and pasta dishes.

Customers can also conveniently eat straight from the box whilst on the move, and with leak-proof webbed corners, they can rest assured that they will not be left wearing their meal.

Huhtamaki’s Taste food to go boxes are available in small, medium and large sizes, and operators can also choose to order containers with or without a window and vents.

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Also made from paperboard with a PET lining are the Taste pizza boxes, available in quarter, half and full sizes. All feature window and vents so the contents within can be clearly presented to customers. Cool to the touch, the packaging is designed to keep the product inside hotter for longer without making the item uncomfortable to hold, say Huhtamaki. The Taste range is available in kraft brown and customised printing is optional for those who require it to tie in with corporate branding and to enhance their look.

For hot sandwiches, fluted insulation paperboard takeaway packs have a greaseproof lining and keep the food hotter for longer whilst providing customers with a convenient on-the-go eating option. Also cool to the touch, these handheld pouches are suitable for wraps too, and can also be customised to feature a company’s branding, whether it is a slogan, logo or corporate message.

All products in the Taste range are made in their Blackburn factory, say Huhtamaki, and complement the existing products already manufactured by the firm to provide operators with a complete takeaway food and drink packaging solution (www.foodservice.huhtamaki.co.uk).

Huhtamaki’s Taste range.

Eco packaging and labelling company, Planglow, have launched a Gastro Standard-fill Wedge - a slender new sandwich pack especially for gourmets. Developed for healthy choice, as well as value options, the slim-line wedge is made for trimmer servings without compromising on a gourmet look or use of deli-style flavours, say the company.

Featuring the signature Gastro chalk-on-slate design, Gastro is now Planglow’s bestselling look for sandwiches across all four of its branded collections, report the company. Developed as a value-adding range for delistyle products – especially those made with ingredients of notable preparation or provenance, Gastro was originally launched as a twelve-piece collection at the end of 2012. In little over a year, the range has doubled in size and now includes cups, pots, deli paper, bags, bloomer packs, snack cube, tortilla wrap pack and salad packs, as well as a deep-fill, a heat seal, a mini and now a standard-fill wedge too.

The Gastro Standard-fill wedge is also part of Planglow’s Fresher for Longer range too, means that it also has the potential to extend the shelf life of produce thanks to a unique combination of structural enhancements and its use of a special biolaminate film. The bio-laminate provides a superior barrier and serves as a window, negating the costly process of adding one separately, say Planglow, and it is also certified as both compostable and home compostable too. Supplied as a flat packed product in boxes of 500 wedges, the wedges

Planglow’s Gastro range. are formed simply by squeezing the sides and clipping in at the rear.

“We brought Gastro to market to allow our customers to better compete with branded high-end high street offerings. Inspired by the slate aesthetic now synonymous with fine dining, we developed the range to be a premium yet affordable range of artisanstyle packaging and labelling products,” explains Rachael Sawtell, marketing director for Planglow.

Planglow (www.planglow.com) say that they only use compostable and biodegradable materials and all of their suppliers are commissioned for their own pro-active environmental best practice. The board and film come from international sources that fully manage sustainable and renewable plantations.

The company’s pioneering software - LabelLogic and NutriLogic - are simple but effective programs that enable users to label products quickly, efficiently and stylishly, as well as with nutritional information (if they so desire) remaining fully compliant with labelling legislation at all times. They have come to supply products to caterers of all sizes, from independent cafés right through to multi-site contract caterers, and everything in

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PACKAGING

between. They currently offer more than 400 product lines including sandwich and salad packaging, lids, bags, menus and labels.

Planglow have also launched a CustomCup Design & Print Service with a low volume print run to cater to smaller demand outlets. The service boasts an extremely low volume print run - a minimum of just 1,000 bio double-walled cups - delivered to your door in three weeks.

“Available in 8oz and 12oz sizes, our custom doublewalled cups and lids are free from oil-based plastics and also fully compostable. And unlike lithographic printed cups - which require the creation and setting up of printing plates - we can produce much lower volumes of these digitally printed products and in just

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three weeks,” adds Rachael Sawtell.

“Brilliant on-cup branding without the long-term financial commitments or storage limitations of large volume orders - CustomCup is made for small businesses. It's also perfect for promotions and events because your cups can showcase a brand new look or message as often as you choose. And as cups are the most visible of all grab and go items, you can be sure your messaging will be seen far and wide.”

First launched in 2010, Planglow’s Natural stock design bio lid and cup offering was twelve months in development to ensure it met the company’s high expectations for performance, value and compostability. Both the lids and cup lining are made from a food safe cornbased EN13432 certified compostable material, and are completely free from oil-based plastics. Double walled to offer greater insulation, they were and still are, claim the firm - a relatively unique offering as one of the first compostable cups on the market.

Featuring a contemporary ‘mmm…’ design, Huhtamaki (www.foodservice.huhtamaki.c o.uk) feel that their modernlooking takeaway pots are the perfect choice for operators who wish to give customers the opportunity to eat on-the-go.

Available in four sizes – 8oz, 12oz, 16oz and 32oz – there’s an option to suit every appetite or meal choice, say the company, and for improved convenience, each size is printed in a different colour too (a good way of ensuring that the correct size container is chosen for the serving required). The containers are stackable for easy storage too.

Suitable for hot or cold, sweet or savoury foods, ‘mmm…’ containers can be used to serve a wide range of meals. For breakfast on-thego, use the smaller sizes to serve porridge, fresh fruit and yoghurt or even cereals, suggest Huhtamaki. Come lunchtime the mmm… pots can

Huhtamaki’s Love BioWare hot cups. be used for leaf and bean salads, more hearty soups and noodles or even jacket potatoes. Dinner choices are just as well suited and jacket potatoes, chilli and rice or stews can be served in the larger size for a more hearty meal. The mmm… containers can be used for snack options too (bowls of chicken wings, ribs and potato chips and wedges can be presented just as well as traditional nuts and conventional bar snacks, suggest Hutamaki). For those with a more sweet tooth, there is also the option to serve

chocolates and confectionery, as well as ice cream and sorbets.

Manufactured using board material that is reliably sourced and fully recyclable (where appropriate facilities exist), ‘mmm…’ containers can be used by operators who want to satisfy their CSR policies as well as the expectations of their customers, claim Huhtamaki. The containers are also available in plain white, with a choice of paper or plastic lids. For improved convenience, containers and lids are even supplied in a user-

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PACKAGING Seda’s continuing investment Continued investment in its plant and facilities has allowed Seda UK (www.sedagroup.org) to underline its position as one of the UK’s leading producers of paper cups and containers. Last year the company announced further investment of £18 million over a five year period, taking the total amount invested at the Blackwood, South Wales operation since 2005 to over £70 million.

In addition to creating new jobs the latest sum is being used to invest in new plant and equipment to meet rising demand for its products, report the firm. There will also be investment in Seda’s on-going product innovations. The company is well known within the market as a producer of paper cups, containers and plastic lids and part of the investment is earmarked for its new product development programme.

Seda UK has had a number of successes within the hot beverage sector in recent times, including its double wall cup which offers excellent insulation and enhanced brand communication by virtue of high quality flexo printing which provides more accurate colour registration than standard flexo printing, say Seda. It also covers its Naturelly Seda compostable cup range, which has been officially certified as 100% compostable and appeals to those outlets that wish to reinforce their commitment to the environment (both product lines are targeted at the active on-the-go coffee market).

The company’s special Turn-N-Go plastic lids can be used to complete its hot beverage cups. The new lids enable the consumer to twist the lid open or closed, helping maintain the drinks temperature and avoiding any spillage.

Within the food sector, Seda has also launched a hot food container range ideal for soup, porridge, noodles and pasta. By virtue of their thicker wall structure the tubs provide heat retention and comfort in handling. Available in a range of sizes they may also be plain or custom printed with customers’ designs.

friendly combi-pack, which is great for establishments with limited kitchen space.

Huhtamaki reports that it has also redesigned its range of compostable BioWare paper cups to give these products a fresh, modern appearance whilst placing further emphasis on their green credentials. The new-look range, which includes both hot and cold cups, now features a contemporary ‘Love Nature’ logo which not only increases consumer appeal but clearly and stylishly communicates the environmental message of BioWare products, feel the packaging company.

With their premium appearance, the new BioWare Love Nature single wall paper hot cups come in four tasteful,

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muted tones inspired by colours from the natural world (earth, moss, sand and pebble). They are available in a mixed sleeve of the four colours and 4oz, 9oz, 12oz and 16oz sizes (a 9oz vending cup is also included as part of the range). BioWare Love Nature single wall paper cold cups also feature an eye-catchingly fresh lime coloured logo (sizes available include 12oz, 16oz and 22oz).

Manufactured using paperboard material which is 100% PEFC (Programme for the Endorsement of Forest Certification) Chain of Custody certified, all BioWare paper cups are certified in accordance with EN13432, the European norm for compostability of packaging,

The end result – compost from compostable cups.

say Huhtamaki (this means the cups are fully biodegradable and compostable). Both the PEFC and EN13432 ‘Seedling’ logos feature in the cups’ design, help to provided assurance that the products are from sustainable, legal and traceable sources.

Huhtamaki’s claim that their BioWare Love Nature cups address one of the biggest sustainability issues – paper drinking cups being one of the most challenging paper products to recycle because of the thin plastic lining which ensures they are able to hold liquid. This means that cups tend to end up in landfill rather than being recycled or composted. However, say

Huhtamaki, they are taking their responsibility as a leading packaging and disposables manufacturer seriously, reflected in the development of its BioWare paper cups which incorporate a bio-polymer lining derived from plant starches to ensure that the cups are fully biodegradable and can be composted within sixty days in the optimum condition of industrial composting facilities. It is these ‘green’ credentials that have been proven through projects which have involved composting the BioWare cups and then using the resulting compost in several community schemes, point out the company.

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Corporate social

responsibility Corporate social responsibility (CSR) has been around since the 1960s, and perhaps long before that some would argue. Nowadays there are differences of opinion as to whether or not the true spirit of CSR has in fact been ‘hijacked’ by business as a means to a profitable corporate end.

However, whatever your thinking, the chances are that you are already deploying some form of corporate social responsibility via what you source and sell, or perhaps you are looking for new ways of doing more for the common good?

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CSR

SEVEN REASONS FOR ANY BUSINESS TO BECOME SOCIALLY RESPONSIBLE Towards the end of 2013 visitors to 60K’s offices in Sofia, Bulgaria, were greeted not by the formal, blandness they might have expected from a business process outsourcer, but by a colourful Christmas bazaar selling cards and decorations, bags, books, DVDs, calendars, and even cakes and cookies.

Based in Sofia, Bulgaria, 60K is a 600seat contact centre which since 2008 has provided multi-channel and multi-lingual support to the customer service functions at companies such as Thomas Cook, Zumba, Seatwave, and Service800.

Their four-day bazaar aimed to raise funds for several local charities - the Dechitsa Foundation which runs a local orphanage, the Animal Rescue Sofia Foundation which is raising funds to buy a new home for stray dogs, a foundation which supports prematurely born children in Bulgaria, a daycare centre for people with mental disorders and the local House for Hearing-Impaired Children.

In total, the company’s employees donated 3583.38 leva (£1501.64). This was the culmination of a year in which 60K formed in 2008 and which has grown to 600 agents delivering customer service for companies such as Thomas Cook, Zumba, Seatwave and Service 800 - was closely involved in supporting many local charities.

“Why have we done this? Why should a company like 60K invest so much time and money in supporting the local community?” asks Ivan Ivanov, 60K’s chief operating office. “We believe there are seven reasons why we – and indeed every business regardless of size, location or sector – ought to become more socially responsible.”

Keep regulators at bay “For many organisations the initial impetus towards social responsibility is the desire to keep regulators at bay. Whether it is financial services organisations diverting traders’ bonuses to charitable donations, manufacturers of unhealthy food and drink products funding local children’s sports clubs, or extractive companies building schools and hospitals in areas where they mine and drill, there is no shortage of companies who see social responsibility initiatives as a way to stave off the threat of regulation.

“In many ways it is a sensible corporate strategy. It is after all far better to choose the timing, scale and nature of your interventions than to have them imposed upon you. Equally, this plays an important social role. The charity donations, sports funding and public buildings provided by corporates are by and large gratefully received by the people who benefit from

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them. However, there are many other reasons for a company to want to become more socially responsible.”

Motivate employees “Anyone who saw how excited our employees became about the Christmas bazaar would have seen at first hand the potential for social responsibility to build employee engagement and motivation.

Indeed, a 2010 Hewitt & Associates study looked at 230 workplaces and found that the more a company actively pursues worthy environmental and social efforts, the more engaged its employees are.

“Further evidence of this link came from the Society for Human Resources Management which found that employee morale is 55% better at companies with strong sustainability programmes than at those with poor sustainability programmes.

Add to this the fact that companies with highly engaged employees have three times the operating margin (Towers and Watson) and four times the earnings per share (Gallup) of companies with low engagement, and the case for socially responsible investment soon becomes highly compelling.”

Attract the top talent “According to PriceWaterhouseCoopers, 88% of millennials – the new generation entering the workforce - choose employers based on strong social responsibility values, and 86% would consider leaving if their employer’s values no longer met their expectations. For a business such as 60K which relies on the quality of our agents to deliver outstanding service to our customers it is essential to attract the very best young people, and so it is vital that we contribute to the community in which they live.”

Innovate to succeed “Whether it is running a Christmas bazaar, taking orphans horse-riding, making traditional spring charms, or any one of the many other socially responsible activities we at 60K have been involved in it has seen us taking a break from our routines,

meeting new people and engaging in a fresh experience.

“Many organisations find this can provide a real spur to innovation. It helps them think of fresh ways of working, or new markets for products, or even entirely new product lines. Think of how automotive manufacturers have unearthed the demand for electric and hybrid cars, or how clothing manufacturers are involving consumers in product design – try new activities with new people and the results can be surprising, and profitable.”

Tap into the power of social media “The speed, reach and power of social media networks means that it takes just one person to notice the good work a company does and to be sufficiently impressed to post a link, tweet a photo, or update a blog, and within hours the story can have reached millions of people right across the globe.

“According to the Reputation Institute’s 2011 Pulse Survey, CSR is responsible for more than 40% of a company’s reputation, and the speed of digital media means that is more important than ever before.”

Give consumers what they want “There is now an overwhelming body of evidence to suggest that consumers are interested in more than just whether or not you have the best products at the lowest prices. To give just one example of these statistics, the Cone Communications 2013 Annual Social Responsibility Study revealed that 93% of people want to see more of the products and services they use support worthy social/environmental issues.

“It also revealed that 31% of global consumers believe businesses should change the way they operate to align with social and environment needs and 90% of them want companies to go beyond the minimum standards required by law to operate responsibly and address issues.

“The implication is clear - behaving ethical can help a business boost sales and profits. This is not only the case with consumer-facing companies. Those that sell to businesses increasingly need to demonstrate that they act to prospect the environment, to protect their employees, and to contribute to society.”

It is morally the right thing to do “Finally, and perhaps most importantly, social responsibility is simply the right thing to do. We work hard to earn money, but we also know we are an integral part of our local community and so it is only right that we give back to it what we can.

“So last summer, volunteers from 60K gathered together with children from the Dechitsa Foundation in a Sofia park for a day of badminton, frisbee and ball games.

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CSR Caber Coffee’s Findlay Leask.

All involved made a real effort to create a special day for the children, and all left buzzing at the smiles they had put on those children’s faces.

“On another occasion employees from 60K surprised Dechitsa children with a trip to the horse ranch in Borisova Gradina. The children loved feeding the animals, petting them, riding them, and just being their friends for a couple of hours. It was a beautiful experience that will be happily remembered by all those involved for many years.

“Throughout the year there were many more socially responsible activities at 60K which not only helped those in our local community but also gave us a great amount of joy. We know there will be many more to come in 2014 and in the years ahead, simply because we recognise that good business truly is good business!” concludes Ivan Ivanov.

Good causes Established in 1988, Aberdeen-based Caber Coffee (www.cabercoffee.com) has become a leading independent wholesale supplier of quality ground coffee, beans, teas and vending ingredients (the company also stocks machines and accessories for the catering and hospitality industry). Earlier this year, the company was able to donate more than £1300 to Simeon Care for the Elderly, Choices Aberdeen, Fly Cup Catering, the Scottish Huntington’s Association and Co-wheels Car Club.

The cash windfalls were made possible thanks to the generosity of people enjoying Ethyco - Caber Coffee’s Fairtrade ingredient range which, as well as supporting the communities where the product is grown, donates a percentage of the revenue generated by sales to UK-based social enterprise projects.

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“Simply by enjoying a cup of coffee, people can do great things for good causes and we are delighted to pass on these donations,” says Caber Coffee managing director Findlay Leask. “We look forward to hearing from other organisations who would like to benefit from the next round of donations later in the year.”

Fly Cup Catering, Inverurie provides training and employment opportunities for adults with learning disabilities within the catering sector. The organisation was established in 2000 and currently works with 25 trainees.

Manager Denise Belshaw said: “We started in-house fundraising in our coffee shop to purchase a music license to allow music to be played within the premises and in particular in the kitchen during certain times of the day. The Ethyco grant will be used to purchase a music centre.”

Co-wheels Car Club is a community interest company operating in Aberdeen and 40 other locations across the UK. In Aberdeen, the club is pioneering on-street car hire of electric vehicles and the first car club wheelchair adapted car in the UK. This allows friends and relatives with wheelchair confined care home residents to take them out on social trips without the need for purchasing a specialist car themselves.

“The Ethyco donation will help us to produce a leaflet to circulate around care homes raising awareness of this service,” said Co-Wheels Aberdeen co-ordinator, Tony Archer.

Scottish Huntington’s Association (SHA) is the only Scottish charity dedicated to helping people affected by Huntington’s disease (HD - a devastating neurological condition that causes certain nerve cells in the brain to waste away). Over the course of 15 to 25 years – from the first appearance of symptoms – people with the condition

lose the ability to walk, talk, eat and care for themselves. Their ability to think, make decisions and exercise judgement can be affected and they can suffer severe emotional and mental problems (HD is hereditary so each child of a person with the condition has a 50% chance of inheriting the same faulty gene and as yet, there is no cure).

Simeon Care for the Elderly is a Camphill social enterprise providing a care home in Bieldside, Aberdeen for elderly people with a range of conditions from dementia to learning disabilities. An important aspect of its work is providing individual and group activities and outings that promote creative expression and a meaningful life in old age.

“With the support of Caber Coffee, we are able to buy new equipment and materials to provide more meaningful activities to our elderly residents,” said manager, Jeannie Carlson.

A Choices Aberdeen spokesperson added: “Choices Youth Counselling service currently provides counselling to young people at Torry Academy and more recently at Kincorth Academy both in Aberdeen.

Thanks to Caber Coffee’s generous donation we are now able to give the counselling room in Kincorth Academy a much needed makeover which we are sure will be much appreciated by the young people accessing the counselling service.”

Big brand help “It’s no secret that consumer demand for sustainability has grown exponentially over the last few years, and most notably in the hot beverages market,” says Dorothy Sieber, Tetley marketing director OOH EMEA (out of home, Europe, Middle East, Africa).

“Allegra Strategies reports that 74% of the British public believes social and environmental reputation is important when choosing a product or service. Sustainability is especially important to younger customers, and this is a vital market for cafés - two thirds of consumers buy hot drinks out of home, but this increases to three out of four in the 16-24 year old market.

“Chain operators have managed to make significant inroads on the sustainability

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CSR journey, investing vast resources into their projects and the marketing messaging that surrounds them. In comparison, many independent cafés can find that the thought of ‘going green’ overwhelming. However, by partnering with sustainable brands such as ourselves, cafés can make an important difference, but let their suppliers do the hard work for them.”

Making sure your establishment’s key products are both kind to the environment and people is crucial to customers perceiving the business as a whole as sustainable, feel Tetley, which is why the brand has made sure the tea it sells to cafés matches consumers’ sustainability demands, by making the commitment to source all its tea from Rainforest Alliance certified farms by 2016 (a step the Rainforest Alliance described as an “industry-changing leap”).

“To earn the right to display the Alliance’s frog logo on our products, farms have to meet the environmental, social and economic standards of the Sustainable Agriculture Network. These standards cover ecosystem conservation, worker rights, housing and safety, wildlife protection, water and soil conservation and agrochemical reduction, meaning there is no aspect of ethical or sustainable practice left unexamined. Tetley’s progress was recognised last year, when our parent company was awarded a Sustainable Standard-Setter Award by the Rainforest Alliance,” explains Dorothy Sieber.

“Selecting Tetley means working with a brand that has long been trusted by tea drinkers and invests in explaining the importance of sustainability to them. When cafés team up with Tetley, they benefit from this too. For example, Tetley now includes the Rainforest Alliance logo on its packaging celebrates ‘Follow the Frog Week’; an annual Rainforest Alliance initiative which supports cafés with promotional ideas and materials that engage customers with the ethical credentials of their suppliers’ products. Tetley has been raising the profile of this event in the press and online, through blogs and social media.

“One of our most inspired and persuasive initiatives to date has been to connect customers with suppliers through our Farmers First Hand scheme. Here, cafés can communicate directly with tea growers through Facebook, and share their interactions with their own customers. It’s one of the most powerful ways of seeing how Tetley tea changes lives for the better, and proves that our activity goes far beyond lip service.”

Support for coffee growers The independent coffee roaster, Matthew Algie, reports that it has secured substantial

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Mwenyi Noah (right), plant manager at the Gumutindo export mill facility in Mbale close to Mount Elgon region of Uganda, for which Matthew Algie has helped to secure funding. financial backing through the Fair Development Fund (FDF) – a unique fund run by Comic Relief and Sainsbury's – to sustainably grow the Ugandan coffee industry.

Launching thanks to a six-figure award from the FDF - a joint initiative supporting small scale farmers and workers in developing countries – The Gumutindo Sustainability Project is a collaborative project that aims to improve coffee quality and farming practices for the benefit of local communities.

Working with Gumutindo Coffee Cooperative in Eastern Uganda and ethical trading organisation, Twin, which will offer on-the-ground support, Matthew Algie will assist farmers in the Mount Elgon region adopt environmentally sustainable practices and become triple certified (which means their coffee will be Fairtrade, organic and Rainforest Alliance certified).

Not only will this initiative support climate adaptation, but it will increase capacity and improve coffee quality, say the firm - enabling more coffee to be sold at better prices. Particular emphasis will also be placed on training female farmers to improve gender equality in the region.

“We want to use our expertise to support the implementation of change across the board,” says Matthew Algie’s technical director, Ewan Reid, who has just returned from Gumutindo. “From simple enhancements such as improved harvesting and coffee cherry processing that will develop the quality of the coffee, right down to buying and roasting the coffee - with a view to Sainsbury’s cafés brewing it for their customers - we are looking forward to working with farmers on this exciting new project.

“If Gumutindo can put the best agricultural practices in place we can, in turn, ensure higher yields and improve cup quality, whilst at the same time improving sustainability through climate change adaptation.”

Willington Wamayeye, general manager of Gumutindo Coffee Cooperative, knows that the initiative will help improve the lives

of farmers and their communities. As he puts it, “we are ready to shake mountains”.

Sainsbury’s, meanwhile, says that it will also update all the coffee served in their cafés to include Gumutindo coffee.

“Deforestation and devastating landslides are triggering soil erosion on small farms scattered across the foothills of Mount Elgon,” says Xavier Hamon, Twin’s climate and environment project officer. “To tackle this, we’ll be working to strengthen the Gumutindo Coffee Cooperative and provide training in areas such as shade management and soil and water conservation.”

Ethical sourcing “Corporate social responsibility is not just something that larger operations should be concerned with; it applies equally to independent operators and smaller outlets.

The large coffee chains have worked hard to raise customers’ awareness of ethically sourced beans as an important part of their CSR credentials. So much so, that ethical sourcing, which has sustainable poverty reduction at its heart, now has to be the minimum starting point even for independents,” says James Roberts, joint managing director of Peros, an independent distributor of ethical beverages and snacks to the foodservice sector, comments on Fairtrade for CSR. “Fortunately, because the overall market size has grown, the choice of ethical trading schemes for coffee, tea and hot chocolate is now much more extensive than it once was.

But operators should be aware of the differences between these schemes, because choosing the right one can bring additional advantages to their offering, helping to attract customers and drive sales.

“Fairtrade, for example, has very strong brand recognition in the UK. Statistics suggest that 78% of those familiar with the Fairtrade mark in the UK strongly associate it with helping farmers and workers in poor countries tackle poverty. This positive association appears to drive higher consumer spending; UK sales of all

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CSR Fairtrade goods grew by 14% in 2013 to £1.78 billion. In fact, Fairtrade products now account for around 25% of all roast and ground retail coffee sold in the UK.” Choice However, choosing hot beverages is not just about ethical credentials, cautions James Roberts. It also has to be about taste and range of choice.

“Consumers simply won’t put up with inferior products, so it’s important to make sure that quality and variety of choice are at the top of the agenda when putting together an ethical menu. Fortunately, operators no longer need to choose between a great tasting coffee, for example, and an ethically traded one. The range and quality of beans is now much improved, offering a wide selection of origins and flavours from a number of different ethical trading schemes,” James Roberts continues.

“Again, Fairtrade gives operators an advantage by encouraging quality improvements; this is particularly true for coffee. Producers and growers receive a minimum price (or higher) which not only acts as a safety net, but also gives them the stability to plan for the future. Because higher quality produce attracts higher prices, there is a significant incentive to plan for innovation and quality improvements. Producers also earn a Fairtrade premium to invest in projects that will benefit their business or community, and coffee farmers must invest 25% this premium in product quality initiatives. This constant drive to improve quality can only be good news for UK operators and coffee consumers.”

Fortunately, say Peros, for caterers trying to satisfy consumer demand for hot beverages, the choice, quality and availability of ethical foodservice products

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has improved beyond recognition in the last decade. Instead of there being perhaps only one Fairtrade option of variable quality, there is now a wide choice of high quality goods. This opens opportunities for foodservice operators to expand their ethical options throughout their menu.

“It’s now not just about hot beverages.

There are snack options, bakery lines, gluten-free variants, confectionery and soft drinks to choose from. And remember, every hot beverage sale is a great basis for crossselling these other products. This can be achieved through a regular menu offer at a special price; say a chocolate brownie and a cappuccino. Or a cross-selling opportunity suggested through product placement and point of sale material. For example, a display of snacks next to a till. Good suppliers will be able to recommend and support these ideas, which will help refresh your offering throughout the year and continue to drive revenue,” explains James Roberts.

“Branding is the ideal opportunity for conveying to your customers the qualities and values you stand for. This is your chance to promote your CSR through your commitment to ethical trading and sustainability. And, ultimately, branding helps maximise your sales, playing a vital role in authenticating your sustainability and substantiating your guarantee of quality.

“It’s also important to look for a foodservice supplier who can offer real value. It’s not just about the product range, but also about the breadth of experience they can bring to ethical product sourcing.

The relevance of sustainable sourcing as part of any business’s CSR policy can’t be underestimated in today’s commercial environment, and that’s equally true for independents as it is for high street chains.”

Mutually beneficial Paul Proctor, managing director of EcoPure Waters, agrees that independent café operators, whatever their size, need strong CSR credentials at the heart of their business in order to compete on a level playing field with the larger coffee shop chains and national businesses.

“Sustainability and ethicality will be key parts of this CSR strategy, and operators need to examine every part of their organisation to see where improvements can be made. It may be thought that making appropriate changes will inevitably bring additional costs but, fortunately, in at least one case, this is far from the truth,” says Paul Proctor.

By installing a mains water filtration system, for example, operators can improve their CSR credentials by enhancing sustainability and adding an ethical element to their organisation and at the same time they can improve taste, reduce costs, boost profits and introduce a new way of promoting their brand, point out EcoPure.

How does it work? By filtering water on demand and serving it in glass bottles (which, after ware-washing, are reused over and over again), operators eliminate the need to use bought-in water supplied in environmentally damaging single-use glass or plastic bottles.

Multi-use glass bottles also offer a number of environmental benefits over single-use plastic bottles. They eliminate the need to manufacture a new bottle for each serving, they have a lower carbon footprint per use, they remove the need for waste and recycling, they have zero landfill potential and they reduce food miles.

Fundamentally, this is a far more sustainable option.

Economically, operators are finding that rather than costing more to take this sustainable option, it’s actually costing them much less per litre than bought-in bottled water. And, because bottles are only filled as they are needed, there’s no need to store and refrigerate a large stock

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of bottled water. There is also no need to remember to order bottled water, no stock control issues and no danger of ever running out. As well as reducing overall costs, selling filtered water in own-brand bottles allows operators to more than replace the profit they previously enjoyed through selling bought-in bottled water.

Filtration systems can now also provide ethical benefits, say EcoPure.

“For every system EcoPure Waters sells in the UK, the company makes a financial contribution to the charity Just a Drop, which provides clean water and sanitation projects in poor communities around the world. This donation could provide 50 children with clean, safe water for up to ten years. Clients and their customers are also offered the opportunity to make a similar long term commitment to the charity through a ‘donation per bottle’ scheme,” explains Paul Proctor.

“In addition to these benefits, operators can also choose to customise their bottles to make a strong branding statement; perhaps incorporating their logo and a CSR message. Filtration systems are quick and easy to use; thanks to the practical font, which can be conveniently located either back- or front-of-house, staff can fill bottles quickly and easily.

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“A still and sparkling water system can be designed and fully installed, with free bottles, dishwasher trays and carry-crates for less than £4.50 a day (including regular servicing and full parts replacement cover).

So, if you spend more than this on boughtin bottled water - around 8-10 litres daily then money is saved from the outset. Onsite system and hygiene training is provided as standard, as well as start-up cleaning products, to ensure the most stringent EHO requirements are met.”

And the all-important taste of the water?

This should never be taken for granted, say EcoPure, as it impacts upon the quality of the beverages you serve whether used as drinking water, or as the basis for cold drinks (juices and smoothies), or for hot beverages (teas and coffee). The taste of mains water varies greatly from region to region and, to some extent, even from day to day within the same premises, whereas a filtration system can help to ensure that pure, great-tasting water is consistently produced, whatever the quality of the mains water and wherever the location in the country.

“Taste is just one of the many reasons caterers are turning to mains water filtration systems,” concludes Paul Proctor.

“Operators also stand to benefit environmentally, economically and ethically, improving sustainability, boosting profits and adding to their CSR credentials.”

Vivreau is another company enabling operators to boost their CSR commitment when it comes to their water supply.

“It’s no wonder that the larger coffee shop chains are striving to implement more ethical and sustainable practice, now that the contemporary consumer is so environmentally-aware. These growing concerns are in fact affecting their purchasing decisions. We’ve also seen more encouragement from the government where green policies are concerned, and so it’s now almost a requirement to be seen to be doing your bit,” says Stephen Charles, Vivreau’s MD. “For smaller outlets, the idea of doing so effectively can seem daunting at first.

Outsourcing is one of the key factors which can affect the sustainability of any business, and for cafés and coffee shops in particular, this can be the secret to CSR success.

Instead of relying on outsourced products, operators should be looking to do as much as possible in-house.

“Our Vivreau water filtration system, for example, revolutionises the way cafés serve water and simultaneously helps to reduce your carbon footprint. The Vivreau Vi-Tap is an all-in-one font that utilises a mains-fed water supply to eradicate outsourcing and conserve energy. And with energy efficiency going hand-in-hand with environmental

Policy monitoring Suppliers’ corporate and social responsibility policies will differ which is why Acquire (www.acquireservices.com) say that they have introduced Metrics™ - a service which monitors the effectiveness of each of their suppliers’ policies and regularly audits their performance against a series of key performance metrics, say the firm.

Their clients, including coffee shops and cafés, have access to their suppliers’ CSR metrics and the resultant supplier’s score, and can then use this to identify suitably qualified suppliers within a category. On-going measurement of a supplier’s environmental profile provides a long term assessment of their performance against other suppliers within each category, say the company.

Responsible sourcing involves every aspect of the supply chain and product selection. Acquire has identified and defined 10 pillars of responsibility – which it has called Green10 – and these pillars may be combined to uniquely reflect an organisation’s approach to buying and help measure progress in meeting any targets set to bring about improvement.

The issue for Acquire’s customers is knowing that the suppliers the company have chosen have adopted appropriate environmental policies. The remedy is then to independently assess suppliers’ performances in respect of key aspects of best corporate, social and environmental policy.

Using the Metrics data, Acquire report that their clients are able to easily assess the environmental profile of their supply base and make appropriate decisions as to which suppliers they wish to engage (Metrics is available free of charge to all caterers and they do not need to be a customer of Acquire to use it).

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“

OPINION Does “ecoliteracy” prevent environmental action?

The existing ecological literacy, or "ecoliteracy" model of simply addressing the knowledge deficit, rather than addressing the real issue of the behaviour deficit, has tended to yield highly knowledgeable individuals who, despite their understanding, often fail to take action, argue the Worldwatch Institute.

"Knowing that change is needed is clearly not enough to motivate it in most human behaviour," writes Worldwatch Institute's State of the World 2014: Governing for Sustainability contributing author, Monty Hempel. "Individuals must have a sense of urgency and personal control over prospective outcomes and goal achievement before they will commit to meaningful action or new behaviours."

Scientists today are able to collect information about the health of our planet to an unprecedented extent.

Information about global, long-term issues is surfacing out of our data-noisy world. To improve people's ability to understand the complex natural systems that are being affected, there has been a growing focus on improving ecoliteracy.

However, as climate change continues to accelerate and biodiversity crises worsen, ecoliteracy alone has proven to be insufficient in the push for bold environmental change.

In his chapter, Ecoliteracy: Knowledge is Not Enough, Monty Hempel (professor of Environmental Sciences at Redlands University), states that environmental education should restore nature-based attachment to place and go beyond teaching science by including ethical, cultural, and political dimensions.

"The fundamental sense of connection that people had with the natural world has disappeared in most places," says Monty Hempel. "Restoring ecoliteracy to this connective role and fortifying it with the power of science and widespread recognition of global interdependence is perhaps the greatest

impact, the Vivreau Vi-Tap allows staff to serve hot, cold, still or sparkling, filtered water at the touch of a button, meaning a diverse beverage menu doesn’t require an abundant kit or unnecessary electricity consumption. The tap also has anti-leak detection as standard too, meaning water wastage is cut.”

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challenge of this century."

Poor ecoliteracy remains a sign of crisis in education, he feels, but it is also evidence of a deepening crisis in governance. The most vexing problems in contemporary governance, especially at the scale of global environmental issues, he suggests, stem from the pressures to bypass, distort or dispense with democratic deliberation. In order to deal decisively and quickly with urgent challenges, such as climate change, there are muted but growing political pressures to replace a barely functioning democracy with something closer to technocratic oligarchy, he argues.

Governance is about empowering collaboration that produces an expanded sense of what is possible, along with practical strategies to achieve it, and in order to yield real results in environmental decision-making and to safeguard the democratic process, ecoliteracy will need to redefine itself more broadly to include action-driven thinking, states Monty Hempel.

Worldwatch's State of the World 2014 investigates the broad concept of governance for sustainability, including action by national governments, international organisations, and local communities. The book highlights the need for economic and political institutions to serve people and preserve and protect our common resources.

About the Worldwatch Institute Worldwatch is an independent research organisation based in Washington, D.C. that works on energy, resource, and environmental issues. The Institute's State of the World report is published annually in more than a dozen languages and its findings are being disseminated to a wide range of stakeholders, including government ministries, community networks, business leaders, and the non-governmental environmental and development communities (for more information, visit www.worldwatch.org).

”

A forgotten area?

Earlier this year, the farm animal welfare charity, Compassion in World Farming (www.ciwf.org), appointed Jemima Jewell as head of food business to lead its European positive engagement programme.

Compassion in World Farming has come

to be recognised as a leading international farm animal welfare charity. It was founded in 1967 by Peter Roberts, a British dairy farmer who became concerned about the development of intensive factory farming. Compassion in World Farming’s food business team engages with the world’s leading food companies, inspiring progress through prestigious awards and supporting products and initiatives which represent tangible benefits for farm animals. They also encourage higherwelfare food purchasing in the public sector.

In her role, Jemima Jewell is responsible for helping drive the continued success of the food business team in forging links with major companies in the food industry across Europe to raise baseline standards for animal welfare throughout their supply chains. Compassion in Food Business achieves this by offering strategic advice and support using a range of ‘tools’, including the prestigious Good Farm Animal Welfare Awards programme which rewards companies for their current policies or commitments to specific criteria that result in positive benefits to farm animals throughout their supply chains.

There is also the biennial Supermarket Survey that rates a retailer’s policies, performance and overall approach to welfare, providing participants with a bespoke, free, comprehensive and confidential feedback report to help them track their welfare performance against other European retailers.

In addition, the Business Benchmark on Farm Animal Welfare - the first structured benchmark of 80 of the world’s leading food companies - provides an objective account of the state of farm animal welfare as a business issue.

“Animal welfare is relatively immature compared to other CSR and sustainability issues,” observes Jemima Jewell.

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“However, we are definitely seeing businesses – from multinationals to SMEs – embracing the opportunities that come from sourcing meat, dairy and eggs to higher welfare standards. Many consumers are increasingly interested in where their food comes from and how it is raised, and businesses have the chance to capitalise on this. It’s about trust.

Companies that can talk confidently about where their products and ingredients come from have a real story to tell to consumers – who in turn can connect with their food

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in a deeper way, and have confidence that what they’re eating comes from a fairer, kinder food system.

“Higher welfare products not only guarantee a better life for farm animals but can support companies’ other CSR objectives – and meet their consumers’ needs in other areas too. One example is around health. Higher welfare products are often healthier –meat from free-range chickens, for instance, contains substantially less fat and generally a higher proportion of beneficial omega-3 fatty acids than meat from chickens reared industrially, according to research reviewed in our Nutritional benefits of higher welfare animal products, 2012.

“As well as seeking out higher welfare products, many people are embracing a ‘flexitarian’ lifestyle – i.e. plant-based diets with only the occasional inclusion of meat.

A recent YouGov survey of the British public, also showed that shunning meat completely is an option for many young people in particular. In the survey, one in six young people said they didn’t eat any meat - nearly three times more than the survey’s average. Businesses can do well to take advantage of this trend too, offering tasty vegetarian or vegan options that provide consumers with the choice, and help reduce the size of their own environmental footprint.”

The challenge Compassion In World Farming has set itself an ambitious target of positively impacting the lives of one billion farm animals. As of March 2014, Compassion says that it was nearly a third of the way there with 287 million animals set to benefit from its award winners’ policies. The target is challenging, especially in these financially difficult times when both businesses and consumers are struggling. And retailers who are currently cutting prices on essential goods such as eggs, milk and bread are not helping in the long term – they are putting additional pressure on farmers and risking more waste as consumers buy more of what is on special offer and then don’t actually use it.

It is actions such as this, together with the pressure of an ever increasing global population that needs feeding, which could result in a knee-jerk reaction leading to the further intensification of animal farming. This is not the way to go, feel Compassion in World Farming. Instead, we all need to eat less meat, they suggest, waste less and ensure that what we do eat is of higher welfare origins to raise animal welfare standards and value the lives of the animals reared to feed us. To an extent, this can be encouraged by consumer demand but such attitudinal change needs to be led and maintained from within the food industry, advise the campaigners.

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PROFILE

Going Dutch in Yorkshire!

You have to admire someone like Sara Headley. By five o’clock each morning she is hard at work making speciality breads, scones and pastries for Sara’s Flowers and Teas, the two Dutch coffee shops come florists which she runs in Barnsley and Stocksbridge, south Yorkshire.

Coffee and flowers By 11.00 am, Sara Headley is on to her next job, preparing bouquets and floral displays for the delivered flower service which she operates across the region.

Then, after the lunch time rush, it’s back to the kitchen when Sara Headley sets about creating gourmet delights for the following day, whilst preparing buffet and finger food for the outside catering business which she also runs from the same premises.

The idea of combining a florist shop with a tea room came to her about five years ago, she recalls.

“I was a trained florist with my own shop in Stocksbridge, Sheffield and I was looking for a way of attracting additional passing trade,” says Sara Headley. “However, with plenty of space in the shop I decided to set up a tea room.”

Without any prior experience or formal catering training, some might say it was a brave move, though Sara, who is completely self-taught, seems to have taken it in her stride. And with Dutch in-laws, the idea to develop a niche for the business by focusing on Dutch cuisine was a natural choice.

Gourmet Dutch specialities “I was given lots of family recipes for traditional Dutch specialities and spent hours perfecting these,” explains Sara

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Headley.

“I try to incorporate authentic Dutch ingredients wherever possible. For example, I use Dutch buttermilk in the scones and Romboter Butter in the cakes. Many of the ingredients are difficult to find in the UK so I have an arrangement with my flower supplier who also happens to be Dutch. He travels back to Holland every week and as well as returning with my flower order, he brings me back the essential items that I cannot buy in the UK. “We also provide flowers and outside catering for births, weddings and funerals, and other special events and those customers also come into the coffee shop too. It might seem an unusual combination but having the two different income streams which attract the same customer base is a great way to build business as one feeds off the other.”

Great tasting coffee,

every day Sara Headley opened a second Sara’s Flowers and Teas just off the high street in Barnsley in 2013. “It’s a light and airy space and we have filled it with several pieces of family owned Dutch furniture that have been shipped over specifically which adds to the authenticity of the place,” she says.

Here, there is a comprehensive speciality coffee offer, and there are also over 200 different teas available on the menu.

When Sara Headley first opened, she reports that she was hesitant to invest too heavily in equipment as she wasn’t sure how the business would go.

“Sara was using a one group traditional machine which was OK, initially but as she got busier she struggled because the machine was clearly not designed to cope with the volumes,” explains Sarah Dyson, sales executive for Cimbali. “Some of the regular customers include local businesses and for example, a hairdresser or beauty salon would come in on a coffee run and order a mix of hot drinks to take out. And with a one group machine this inevitably created queues at the till.”

The solution came in a three group Cimbali M39 PGS traditional machine with Turbosteam 4 milk management system.

“Sara was concerned that because she has five staff on site, the quality of the coffee might vary according to who prepared the drinks that day.

She wanted to build a reputation for great tasting coffee which was on a par with the food offer,” says Sarah Dyson. “However, when I told Sara about the benefits of Cimbali’s new perfect grinding system she could instantly see the benefits it would offer.”

The self-adjusting PGS delivers a consistent quality regardless of who is working the machine and eliminates the need for regular grinder checks through the day, say Cimbali, helping to maintain the quality of the coffee in the form of a consistent taste.

“All the staff use the TurboSteam 4 to prep the milk hands free and that’s a real advantage when we are busy as they can get on with the drinks whilst the milk is being heated or frothed. It means the drinks are ready to go much quicker which keeps the customers happy!” reports Sara Headley.

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PROFILE Sara Headley buys her coffee from local coffee expert, The Coffee Bros, Huddersfield who supply Lovely Louis, a blend of four coffees from Brazil, Honduras, an Ethiopian Mocha and an Indonesian Sumatra.

The result is a sweet balanced coffee with complex aromatic notes of blackberry, peach syrup and dark cocoa complemented by a thick syrupy body and lingering finish.

“Customers know they can come in and always get a great cup of coffee, we have become known for that now. As a result, we have doubled our sales of coffee since getting our new Cimbali machine,” adds Sara Headley.

Music nights “We also run music nights for Creative Recovery - a local charity which supports those who are fighting alcohol addiction. A percentage of our profits also goes into a kitty to allow us to provide floral tributes free of charge to families in certain

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circumstances,” explains Sara Headley, who also supports the Suspended Coffee Scheme in which customers not only order their own drink but request a second drink for someone who cannot afford to pay.

“Anyone can come in and ask for a 'suspended coffee' and it is hoped that the most needy people will take advantage,” says Sara Headley.

So what’s next? Plans are well underway to open a third coffee shop – The Dutch Bake House, also in Barnsley. “We are currently developing the new premises and we will employ students from Holland who are keen to learn the trade,” she reports.

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NEW PRODUCTS

New easy drain models extend Pantheon’s plug-in fryer range

QED transforms tea room at Inveraray Castle Quality Equipment Distributors (QED), based in Glasgow, was recently appointed to supply a complete coffee shop display system for the newly refurbished tea room at the historic Inveraray Castle on the shores of Loch Fyne in western Scotland.

After researching the range of food service equipment and furniture that was available, they opted for a new modular scheme from QED. The estate factor Andrew Montgomery explains: “As a 5 star attraction, we needed fixtures and fittings that were worthy of our location. We also prefer to source our suppliers as locally as possible, and it transpired that QED was the obvious choice.”

Andrew and his team selected the Decoration L design from the QED Continental Coffee Shop system which includes a chilled serve-over counter, an ambient servery counter, mirrored back bar shelving and stainless steel refrigerated storage units (call 0141 779 9503, or visit www.qualityequipment.co.uk).

Great balls of ice!

The Hoshizaki IM65NE-Q is a 26kg per day capacity machine with 17kgs of storage producing balls of ice rather than cubes and is the only machine of its type in the world.

Novelty ball ice makes a stunning visual statement in hi-ball glasses, melts even more slowly than Hoshizaki’s slow melting cube ice, and its rounded surface prevents sticking.

The IM-65NE-Q is designed with hygiene as a priority and utilises a closed cell ice making system that has an automatic rinse and flush cycle meaning that after every new batch of ice, the water reservoir will drain, rinse and then refill with fresh water.

The easy to clean storage bin has high density foam injected insulation to slow down the ice melting, while a gasket on the insulated door ensures the tightest possible fit to prevent particles entering the storage bin that could contaminate the ice (call 0845 456 0585 or visit www.hoshizaki-europe.com).

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Pantheon has added two new fryers to its plug-in range – a single eight litre and a twin 16 litre model featuring frontsited drainage taps to allow for easy collection of old cooking oil.

These stainless steel fryers deliver an outstanding performance and are easy to use and clean. The required temperature is set manually. An indicator light clearly alerts the operator when temperature is reached. The twin model has independent controls allowing different types of foods to be cooked simultaneously or enabling just a single well to be heated during quieter times.

Pantheon’s electric fryers are very energy efficient because the heating elements are immersed in the oil itself for direct contact. They heat up rapidly, quickly returning to temperature, even when used for frozen foods. Features include user friendly controls, temperature indicator light, rapid heat up, safety cut out thermostat, pull out handles for lifting and emptying tank, and rubber feet for added safety. Call 0800 046 1570 or visit www.pantheonce.co.uk.

Sausage specials for seasonal success One food producer more than ready for Christmas, is Snowbird foods. The innovative processor of fully cooked and frozen products has put together a hamper full of exciting seasonal specials, using both new and established ideas from its range of fully cooked and frozen products.

With a record of past success are two Stuffing Balls – Pork & Cranberry and a memorable, meat-free version which blends a traditional stuffing spice mix of sage and parsley with cranberries, rusk, oats and onion. Cranberries also feature strongly in the company’s Christmas Crackers, which include turkey meat and bacon seasoned with salt, rapeseed oil, wheat starch flour and protein, black pepper and thyme. A delicious Bramley Apple Stuffing Ball is being offered alongside established award-winning successes like Cumberland, Lincolnshire and Pork Sausages.

Turkey Tuckers feature breast and leg meat flavoured with mint, chilli, cumin, fresh and ground coriander, salt, onions, garlic, figs and apricots (call 020 8805 9222, or visit www.snowbirdfoods.co.uk).

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NEW PRODUCTS

Benders consolidates its enviro positioning with industry accreditation Benders Paper Cups has consolidated its environmental position in the market with Chain of Custody accreditations under both Programme for the Endorsemement of Forest Certification (PEFC) and Forestry Stewardship Council (FSC).

These respected certifications guarantee that all paperboard used to make Benders cups comes from sustainable managed forestry. Independantly verified, the certifications rubberstamp this across all Benders’ cups ranges, assuring customers and endorsing the company’s position as a leading UK-based, considerate manufacturer. The cups will also be endorsed with the strapline ‘Made In The UK’, emphasising the company’s positioning as an established British manufacturer with the standards of quality and regulatory compliance this brings for UK and European legislation.

In future, all Benders cups will officially be recognised as meeting the requirement set out by either PEFC or FSC and, as the manufacturing process of the Benders factory facility has been Chain of Custody certified, the origin of the cup board is fully traceable (call 01978 855661, or visit www.benders.co.uk).

Johnsons Coffee and Benders – it’s exclusive Benders Paper Cups has been supplying cups to Johnsons Coffee, Ireland’s oldest family owned-coffee roaster and supplier, for almost a decade. This month, Johnsons signed a two year exclusive contract with the leading paper cup manufacturer, formalising Benders’ role as the company’s primary paper cup provider. The new contract coincides with Johnsons’ introduction of Benders’ new Embossed Cup, a unique design proposition that has wowed the market ever since its recent launch.

In recent years, Johnsons has regularly purchased Benders’ Super Insulated hot cups, safeguarding the company’s reputation for only using the highest standard complimentary products when selling its drinks. The UK based paper cup manufacturing arm of the largest cup group in Europe and the number one supplier of paper vending cups to the UK market, Benders’ range includes super premium hot cups, barrier insulated cups, embossed cups, single wall bio-board cups, and single wall vending cups and single wall ‘coffee to go’ cups (call 01978 855661, or visit www.benders.co.uk).

www.cafeculturemagazine.co.uk

Drinks like to play dress-up, too…

Beyond the Bean’s new Masquerade Coffee Clutches create a unique and entertaining drinking experience by offering quirky designs that can be easily slipped over any 12 or 16oz single walled cup. There are six individual designs to choose from; two superhero options, a panda, a cat, a classic masquerade option or even a crown.

All you need is scissors to cut out the design, and elastic or ribbon to fasten over your head.

Or, you can use a straw to staple them to for an authentic masquerade experience, which are usually on hand in most cafés. All clutches are 100% recyclable and come in mixed cases of 1000.

As well as offering the chance to accessorize your drinks, Beyond the Bean have a new Ripple Double Walled cups available, decorated with an exclusive hand drawn design and available in two sizes and colours (call 0117 953 3522, or visit www.beyondthebean.com).

DaVinci Gourmet unveils natural syrups range DaVinci Gourmet is re-launching and reformulating its extensive range of beverage syrups to become the largest brand free from artificial colours and flavours, having reformulated its syrups portfolio to include only natural colours and flavours while still delivering the great taste experience consumers know and love.

With an increased focus on health and wellbeing, consumers are more nutritionally aware, and this has led to increased sales of products with ‘natural’ features in many sectors. By making the transition to all natural colours and flavours, DaVinci Gourmet is helping baristas meet this demand across their speciality beverages offer by serving a product that consumers are increasingly seeing of equal importance as “fresh” or being “made with quality ingredients.”

The DaVinci Gourmet portfolio of syrups for hot and cold beverages comprises Classic, Fruit Innovations and Sugar Free options. Flavours include ever-popular favourites such as Hazelnut, Caramel and Vanilla (call 01784 430777, or visit www.davinci-gourmet.com).

SEPTEMBER 2014 CAFÉ CULTURE 53

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Café Product Index Advisory & ConsultAnCy serviCes Factory Grote Company Planete Pain FSC Zafron Foods Ltd. ZMI Tillman’s

CleAning MAteriAls Bunzl Catering Supplies Byotrol Technology Ltd Total Foodservice Ltd. Clothing & Workwear Lands’ End Corporate & Teamwear

Food Safety ALS Food & Pharmaceutical Intertek Stoke Food Industry Green Gourmet Technomic Inc.

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 Leathams Pettigrews Southover Food Company Ltd The Cheese Cellar 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 Santa Maria Foodservice Zafron Foods Ltd.

Market Research Technomic Inc. Retail FSC The Cardinal Group Software Spoonfed Training Publications The Cardinal Group BAkery ProduCts Doughnuts Moy Park Ltd. Morning Goods Chiltern Bakeries New York Bakery Co. Patisserie Chiltern Bakeries Total Foodservice Ltd. Viennoiserie Planete Pain Tortilla & Wraps Freshfayre Mission Foods Santa Maria Foodservice BreAd & rolls Fresh Chiltern Bakeries Delice de France Total Foodservice Ltd. Speciality Delice de France Mission Foods New York Bakery Co. Planete Pain Santa Maria Foodservice Total Foodservice Ltd. Bread Making Ingredients Beacon Foods Caterers Choice Ltd. EDME Ltd. Rank Hovis The Cheese Cellar 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 Leathams Norseland Ltd. Southover Food Company Ltd. The Cheese Cellar Total Foodservice Ltd.

54 SEPTEMBER 2014

Yoghurt Freshfayre Sour Cream Freshfayre Santa Maria Foodservice

dressings, sAuCes And MAyonnAise Dips Beacon Foods Freshfayre Fresh-Pak Chilled Foods Santa Maria Foodservice The English Provender Co The Ingredients Factory Zafron Foods Ltd. Mayonnaise British Egg Information Service Caterers Choice Freshfayre Fresh-Pak Chilled Foods Piquant The Cheese Cellar 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 Piquant Santa Maria Foodservice Southover Food Company Ltd. The English Provender Co The Ingredients Factory Total Foodservice Ltd. Zafron Foods Ltd.

CAFÉ CULTURE

drinks Juices Caterers Choice Freshfayre Leathams Southover Food Company Ltd. Total Foodservice Ltd. eggs & egg ProduCts Eggs (hard boiled) British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. Egg Products British Egg Information Service Freshfayre Fresh-Pak Chilled Foods Fridays Leathams Southover Food Company Ltd. Zafron Foods Ltd. equiPMent & vehiCles Buttering Machinery Deighton Manufacturing Grote Company Combi-Ovens Bradshaw Group Conveyors Deighton Manufacturing Grote Company Cutting & Slicing Equipment Grote Company Depositing Machinery Grote Company Grills The Contact Grill Company Labelling Systems & Barcoding GW Thompson Ltd. Planglow Ltd. Microwaves Bradshaw Group Mobile Catering Vehicles Jiffy Trucks Ltd. Sandwich Making Machinery Deighton Manufacturing Grote Company Fish ProduCts Anchovies Martin Mathew & Co Ltd. Crayfish Freshfayre Mackerel Food Network Prawns Freshfayre Southover Food Company Ltd. Zafron Foods Ltd. Salmon Caterers Choice Food Network Freshfayre John West Foods Ltd Leathams Martin Matthew & Co Ltd. Southover Food Company Ltd. Sardines Martin Matthew & Co Ltd. Tuna Caterers Choice Food Network Freshfayre John West Foods Ltd. Martin Matthew & Co Ltd. Moy Park Ltd. Southover Food Company Ltd. Universal Meats 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 Foodservice Pineapple Beacon Foods Caterers Choice Food Network Freshcut Foods Ltd Martin Mathew & Co insurAnCe ICB Group MeAt ProduCts Bacon Food Network Freshfayre Gierlinger GbmH Leathams Moy Park Ltd. TMI Foods ZMI Tillman’s Beef Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Canned Meat Freshfayre Moy Park Ltd. Total Foodservice Ltd. ZMI Tillman’s Chicken 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company Ltd. TMI Foods Universal Meats ZMI Tillman’s Zwanenberg Food UK Ltd Continental Charcuterie Continental Ltd. Freshfayre Leathams Southover Food Company Ltd. ZMI Tillman’s Duck 2 Sisters Food Group Food Network Freshfayre Sam Browne Foods Universal Meats Ham Charcuterie Continental Ltd. Food Network Freshfayre Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd. ZMI Tillman’s Lamb Freshfayre Sam Browne Foods Marinated Meats Food Network Kookaburra

Meatballs Food Network Snowbird foods Zwanenberg Food UK Ltd. Pork Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company TMI Foods ZMI Tillman’s Zwanenberg Food UK Ltd Sausages Charcuterie Continental Ltd. Food Network Freshfayre Leathams Moy Park Ltd. Snowbird foods Southover Food Company ZMI Tillman’s Zwanenberg Food UK Ltd Turkey 2 Sisters Food Group Charcuterie Continental Ltd. Freshfayre Kookaburra Leathams Moy Park Ltd. Sam Browne Foods Southover Food Company ZMI Tillman’s lABels Bunzl Catering Supplies GW Thompson Ltd. Piroto Labelling Ltd. 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 4 Aces Ltd. Colpac Ltd. St Neots Packaging Ltd. Disposable 4 Aces Ltd. Bunzl Catering Supplies Colpac Ltd. St Neots Packaging Ltd. Tri-Star Packaging Supplies Ltd. Food wraps Tri-Star Packaging Supplies Ltd. Plastic 4 Aces Ltd. Tri-Star Packaging Supplies Ltd. Sandwich Packs Colpac Ltd. St Neots Packaging Ltd. Tri-Star Packaging Supplies Ltd. PAstA Caterers Choice Ltd. Food Network Freshcut Foods Ltd Freshfayre Leathams Martin Mathew & Co Ltd. Southover Food Company Ltd

CC_SEPT14_p54-60_Layout 1 22/08/2014 15:22 Page 55

Café Manufacturers & Distributors sAndwiCh Fillings (reAdy PrePAred)

2 sisters Food

Fresh Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service Freshfayre Freshcut Foods Ltd Fresh-Pak Chilled Foods Fridays Southover Food Company Ltd. The Cheese Cellar Zafron Foods Ltd.

3 Godwin Road, Earlstrees

grouP Industrial Estate, Corby, Northamptonshire NN17 4DS Contact: Richard Simpson Tel: 01246 414651 Fax: 01536 409 050 richard.simpson@2sfg.com

Frozen Fillings 2 Sisters Food Group Beacon Foods British Egg Information Service

Adelie Foods

souPs Freshfayre Leathams Southover Food Company Ltd

Heathrow UB2 5NH

vegetABles & herBs

Tel: 020 85711967

Canned Vegetables Caterers Choice Ltd. Food Network Freshfayre Total Foodservice Ltd.

david.guy@adeliefoods.co.uk

Chargrilled Vegetables Beacon Foods Food Network Freshcut Foods Ltd. Leathams Moy Park Ltd. Herbs & Spices Beacon Foods Santa Maria Foodservice Total Foodservice Ltd. Jalapenos Beacon Foods Caterers Choice Ltd. Freshfayre Food Network Santa Maria Foodservice sAlAd Freshcut Foods Ltd. 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

www.2sistersfoodgroup.com grouP ltd 2 The Square, Southall Lane, Contact: David Guy

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

greenCore Food to go ltd PArk royAl Willen Field Rd, 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

Tel: 0116 2361100

iMPress sAndwiChes (The Good Food Company) Units 4-5a, Horton Road Industrial Estate, Horton Road, West Drayton Middlesex, UB7 8JL Contact: Sales Tel: 01895 440123 Fax: 01895 441123

Fax: 0116 2361101

info@impress-sandwich.com

mail@anchorcatering.co.uk www.anchorcatering.co.uk BrAdgAte BAkery Beaumont Leys, Leicester, LE4 1WX Contact: Clare Keers

clare.keers@bradgate-bakery.co.uk

www.impress-sandwiches.com

ginsters ltd 83 Tavistock Rd, Callington Cornwall PL17 7XG Contact: Chris Parkinson Tel: 01579 386 200 Fax: 01579 386 240 chris.parkinson@ginsters.co.uk www.ginsters.com

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.uk 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 s&l CAtering Units N and P, Shaw Business Park, Silver Street, Huddersfield, HD5 9AE Contact: Andrew Knight Tel: 01484 304 401 Fax: 01484 304 402 andrew.knight@slcatering.co.uk www.slcatering.com

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 sAndwiCh FACtory Carlyon Rd Ind. Est, Atherstone, Warwickshire CV9 1LQ Contact: Steve Matthew Tel: 01827 719 100 Fax: 01827 719 101 steve.matthew@tsfl.co.uk www.thesandwichfactory.ltd.uk

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

tAsties oF Chester ltd Prince William Avenue, Sandycroft, Flintshire, CH5 2QZ Contact: Richard Brown Tel: 01244 533 888 Fax: 01244 533 404 enquiries@tasties.co.uk www.tasties.co.uk

Tomatoes Beacon Foods Caterers Choice Food Network Freshfayre Martin Mathew & Co Ltd. Southern Salads Ltd.

SEPTEMBER 2014 CAFÉ CULTURE 55

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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 4 ACes ltd.

Units 11&12 Mead Lane Industrial Estate, Merchant Drive, Hertford, Hertfordshire SG13 7BH Contact: Lucy Hodgkins Tel: 01992 535774 Fax: 01992 507596 lucy@4acesltd.com www.4acesltd.com Als Food & PhArMACeutiCAl Tappers Building Sands Mill, Huddersfield Road Mirfield, West Yorkshire WF14 9DQ Contact: Nigel Richards Tel: 01924 499776 Fax: 01924 499731 nigel.richards@alsglobal.com 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 1BT 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

56 SEPTEMBER 2014

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 British egg inForMAtion serviCe 52A Cromwell Road, London SW7 5BE Contact: Phil Slaney Tel: 0207 0528899 phil@britegg.co.uk www.egginfo.co.uk Bunzl CAtering suPPlies Epsom Chase, 1 Hook Road, Epsom, Surrey KT19 8TY Contact: Steve Dring Tel: 01372 734293 steve.dring@bunzl.co.uk Byotrol teChnology ltd.

Vanguard House, Keckwick Lane, Daresbury WA4 4AB Contact: Paul Foden Tel: 01925 742000 Fax: 01925 742029 pjfoden@byotrol.com www.byotrol.com

CAterers ChoiCe ltd 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

ChArCuterie ContinentAl ltd.

The Green, Twechar, Glasgow G65 9QA Contact: Ian Lonsdale Tel: 01236 824440 Fax: 01236 825044

Chiltern BAkeries ltd Southam Road, Banbury, Oxfordshire OX16 2RE Contact: Claire Marshall Tel: 01295 227600 Fax: 01295 271430 claire.marshall@flbltd.co.uk Accreditation body: BSA

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 deighton MAnuFACturing (uk) ltd Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR Contact: Andy Hamilton Tel: 01274 668771 Fax: 01274 665214

CAFÉ CULTURE

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

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

gierlinger holding gBMh Dosza Gyorg, UT123, Tamasi 7090, Hungary Tel: 01386 421708/07515 422454 ns@gierlinger-holding.com Contact: Nigel Spragg

Fresh-PAk Chilled Foods 21/22 Kernan Drive, Loughborough, Leicestershire LE11 5JT Contact: Matthew Clarke Tel: 01226 344850 Fax: 01509 224568 matthew.clarke@fresh-pak.co.uk www.fresh-pak.co.uk

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

sales@deightonmanufacturing.co.uk www.deightonmanufacturing.co.uk

deliCe de FrAnCe Delice House, 149 Brent Road, Southall, Middlesex UB2 5LJ Contact: Mariam French Tel: 0208 917 9709 frenchm@iaws.com www.delicedefrance.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

ian.lonsdale@charcuteriecontinental.co.uk

Cheese CellAr 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

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

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

www.englishprovender.com BRC Grade A

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

grote CoMPAny Wrexham Technology Park, Wrexham LL13 7YP Contact: Paul Jones Tel: 01978 362243 Fax: 01978 362255 sales@intl.grotecompany.com www.grotecompany.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

gw thoMPson ltd.

44 Felstead Road, Collier Row, Romford, Essex RM5 5RH Contact: Gary Thompson Tel: 01708 767946 Fax: 01708 732805 g.w.thompson@ntlworld.com www.foodmanagementsystems.com

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

herBs unliMited Hawkers Lane, Sandhutton, Thirsk, North Yorkshire YO7 4RW Contact: Melanie Whitehead Tel: 01845 587694 Fax: 01845 587695 mel.sglltd@btconnect.com www.herbsunlimited.co.uk

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

iCB grouP Virginia House, 35-51 Station Road, Egham, Surrey TW20 9LB Contact: Craig Kitchen Tel: 01784 608100 Fax: 0203 411 3936 craig.kitchen@icbgroupuk.com www.icbgroupuk.com

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Café Suppliers Index JiFFy truCks ltd 26 Jubilee Way, Shipley West Yorkshire BD18 1QG Tel: 01274 596000 Contact: John Kennerly john@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 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 lAnds’ end CorPorAte & teAMweAr Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 leel.raura@landsend.co.uk www.landsend-teamwear.co.u 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

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.

Sandy Lane, Chicksands, Bedfordshire SG17 5QB Contact: Dominic Pleasance Tel: 01462 819740 dominic.pleasance@myfreshprepared.co.uk

www.myfreshprepared.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 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 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 Piroto lABelling ltd.

9 Pondwood Close, Moulton Park Industrial Estate,Northampton NN3 6RT Contact: Lisa Hyland Tel: 01604 646600 Fax: 01604 492 090 l.hyland@piroto-labelling.com www.piroto-labelling.com 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

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: Phillipa Kendrick Tel: 01377 241238 Fax: 01377 241271

teChnoMiC inC. Knowledge Center 300 S Riverside Plaza, Suite 1200, Chicago, Illinois IL 60606 Contact: Patrick Noone Tel: +01 205 991 1234 Fax: +01 205 980 3770 pnoone@technomic.com Web: www.technomic.com the CArdinAl grouP The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796

group.sales@thecardinalgroup.co.uk www.thecardinalgroup.co.uk

pkendrick@sambrownefoods.co.uk

www.sambrownefoods.co.uk sAntA MAriA FoodserviCe 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

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 sPoonFed Alba Innovation Centre, Livingston EH54 7GA Contact: Willie Biggart Tel: 01506 592117 willie.biggart@getspoonfed.com www.getspoonfed.com st neots PACkAging ltd.

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

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

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.u

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 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 tillMAn’s 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) 36ACauseway 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 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

SEPTEMBER 2014 CAFÉ CULTURE 57

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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: 56-2-4119100 Fax: 56-2-4119101 Contact: Javier Urruticoechea Email: jurruticoechea@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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CC_SEPT14_p54-60_Layout 1 22/08/2014 15:22 Page 60