Pizza, Pasta & Italian Food Magazine - Issue 200 - November 2020 by J & M Group Ltd.

Issue 200 November 2020

& Italian food magazine

Thank you to all our advertisers, subscribers & association members supporting the magazine -

we are proud to reach the 200th issue! www.papa.org.uk

Contents NEWS

Welcome It seems as though just a few weeks have passed since Eat Out to Help Out, but now there’s a second ‘lockdown’ for England in the wake of a so-called ‘fire-breaker’ lockdown for Wales, and similar restrictions in Scotland. Much of hospitality is again under tremendous pressure, even though the takeaway and delivery sector aspect of it can continue. The furlough scheme is to be extended and a new Job Support scheme has been unveiled as the true economic impact of some of the most draconian peacetime measures ever taken by a UK government continue to be revealed. On a more positive note, the PAPAs 2020 is still on track to acknowledge some of the sector’s achievements (turn to page 14).

Hospitality workers attend peaceful protest.

Second lockdown threatens recovery and future nature of hospitality.

Central Foods teams up with White Rabbit.

NSF Foods offers an exclusive range of Italian food products.

30 Beers and wines – new launches and home-grown beverages. 36 Catering to new demands – equipment.

ARTICLES 34 Virtual tastings and home delivery – a Welsh bistro adapts. 46 New data collection requirements for hospitality businesses – legal advice.

10 ‘Eat Out to Help Out’ scheme’s success questioned.

PAPA ASSOCIATION 14 PAPA Awards 2020.

50 Catering to staying in – Birtelli’s pizza making kits.

REGULARS

52 Association Update.

28 Pizza My World – Pizzaface’s Brigi Stamber.

FEATURES 24 Pasta to the rescue – ideas for the store cupboard staple.

49 New Products 53 Index of suppliers. 55 Classifieds.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Editor telephone e-mail Advertising telephone e-mail Production telephone e-mail Subscriptions telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk Andrew Emery 01291 636334 andrew@jandmgroup.co.uk Jayson Berry 01291 636339 jayson@jandmgroup.co.uk Sandra Bennett 01291 636342 sandra@jandmgroup.co.uk

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J & M Group

Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2020

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November 2020

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NEWS

Hospitality workers attend peaceful protest

Pan’Artisan launches Mini Dough Bites To address the demand for small dishes, sharing options and snack size portions, Pan’Artisan’s latest launch to its bakery range - Mini Dough Bites - provides consumers with a premium, tasty treat and operators with a popular, convenient, quick to serve product. The Mini Dough Bites are manufactured in Italy, using authentic ingredients and production processes, resulting in small pillows of part baked dough which have a fine, even texture and soft eating quality. The process creates a slight variation in individual size, giving a pleasing, hand-made, rustic appearance, say Pan’Artisan. For a delicious menu option, Pan’Artisan recommends baking the defrosted Mini Dough Bites in butter, flavoured or plain, which allows a soft crust to form and the dough bites to absorb the butter and flavour. Pan’Artisan’s Mini Dough Bites also meet the need for quick serve scenarios - being frozen and partbaked they can be ready to serve from frozen in under four minutes or, if cooking after defrosting, in two and half minutes and when garlic butter is added the Mini Dough Bites take around five to six minutes to cook (they are suitable for baking in a convection oven, impinger or wood-fired oven and are available as a box of 458). 4

The 19 October 2020 saw members from across the hospitality industry converge on Parliament Square in London to protest latest government restrictions on the industry. Hundreds of HospoDemo protestors were dressed in uniform to represent their respective trades, and equipped themselves with pots, pans, cocktail shakers all used to make sure the industry was heard. Leading hospitality figures Yottam Ottolenghi, Jason Atherton, Tom Aikens and Jillian MacLean (CEO of Drake & Morgan) all joined the demonstration to urge the government to review its policies relating to hospitality venues, both in terms of restrictions and industry specific support. HospoDemo founder and longstanding industry marketer, Rachel Harty, said: “To see so many from our industry come together on Parliament Square was extremely powerful. We’ve been dealt some heavy blows over the past six months and we are looking at a bleak future if the government does not revise

its policies relating to the hospitality industry. Without enhanced financial support and additional government contributions to the Job Support Scheme we are going to see many businesses fall by the wayside. “In 2020 the sector is expecting a £73 billion drop in revenue and with 1.3 billion employees still on the furlough scheme as of the beginning of this month we’re looking at mass unemployment without more support. We certainly made some noise (this morning) and we hope it has an impact.” Rachel Harty also told London’s Standard: “If nothing changes then we will be doing this again and we will have more people come, and it will grow each time. It was an incredible highly charged experience – there was so much emotion because people could be losing their jobs and livelihoods. They won’t be able to support their families as there is no option to work from home when you are in the hospitality industry. The situation has become out of control. It’s do or die.”

Mercato Metropolitano’s new warming pizza range London’s Mercato Metropolitano’s trademark bakery has presented its new pizza range aimed at giving its customers the comfort they need during these challenging times. As with everything in Mercato Metropolitano, the latest pizzas are the product of high-class Italian artisanship, say the bakery, being a unique mix of talented pizza chef, Carmine’s grandmother’s recipes, together with some of his secret ingredients. The line-up includes hot chorizo (a Margherita-based pizza with chorizo slices and hot Scotch bonnet peppers), Yellow vegetarian (a white base pizza with freshly sourced vegetables and mozzarella from the grocery and turmeric powder to give taste and colour), Winter roast (potatoes

roasted with rosemary with Carmine’s special technique with sausages) and ‘Nduja pizza (‘Nduja accompanied by a special guest from Italy – friarielli -a bitter but tasty Italian leafy green so special by the taste and also it can be hard to find outside of Italy).

November 2020

NEWS

Second lockdown threatens recovery and future nature of hospitality sector The government’s announcement of a second lockdown for England after the widening roll out of its tier system in connection with the nature and deployment of regionalised lockdowns, now means that businesses - particularly those hardest hit in the hospitality sector (many of whom have already been successfully negotiating the ‘Covid-secure’ provision now required of them) - now face even more economic uncertainty and challenges in the run up to the festive season when they might normally have expected to make up for poorer performance across other parts of the year. Wales has already been subjected to a so-called ‘fire-breaker’ lockdown on account of concern over its hospitals not being able to cope with a projected potential rise in hospitalisations, should the virus spread as fast as it is believed to have been spreading of late (the so-called ‘second-wave’), and Manchester, London and the North East are also experiencing restrictions. According to the British Retail Consortium (BRC), overall store vacancy rates have increased from 12.4% in the second quarter of the year to 13.2% in the third (the highest level it has been since 2013, it is claimed), with UKHospitality and CGA reporting that sales in the hospitality industry in particular have taken a hit (declining by almost half in the three months leading up to 30 September 2020). “These figures are a great indication of how deeply consumer confidence has been impacted due to the localised lockdowns brought about by the surge in COVID cases. With over 20 million people in the UK now wanting to have close to no human interaction when shopping, retailers and hospitality businesses would do well to think of alternatives to drive

sales and footfall while maintaining the safety and confidence of their clientele,” said Will Broome, CEO and founder of the fintech app for retailers and the hospitality sector, Ubamarket. As a result of the tough measures taken so far by government to control the spread of the virus, the economy as a whole continues to take a battering. In a statement on 18 October 2020, head of the Bank of England, Andrew Bailey, said that the UK now faces “an unprecedented level of economic uncertainty” (Britain’s economy having shrunk by 20% in the three months to June as the coronavirus pandemic took effect the biggest fall of any large advanced economy, it is claimed). In an online event held on Sunday, 18 October 2020, the Bank of England head suggested that there is significant risk of economic growth continuing to be lower than expected, with output at the end of the third quarter to be 10% lower than the end of 2019. October also saw the end of the government’s furlough scheme although it has since been renewed - and it remains to be seen what the true unemployment and employment landscape will be like in the wake of Covid. “The pandemic’s human cost, in jobs lost and livelihoods impacted, is slowly being laid bare. The number of people claiming benefits has surged to 2.7 million and two thirds of a million fewer people are working now compared to March,” said Jack Kennedy, UK economist at the global job site Indeed, commented recently. The government have now launched a Job Support Scheme, designed to protect viable jobs in businesses who are facing lower demand over the winter months due to Covid-19. It sets out to help keep a business’s employees attached to the workforce, and opened as of 1

November 2020 to run for six months (the company will continue to pay its employee for time worked, but the cost of hours not worked will be split between the employer, the Government through wage support and the employee through a wage reduction, and the employee will keep their job). The government will pay a third of hours not worked up to a cap, with the employer also contributing a third. This will ensure employees earn a minimum of 77% of their normal wages, where the government contribution has not been capped. Employers using the Job Support Scheme will also be able to claim the Job Retention Bonus if they meet the eligibility criteria. “Lockdown restrictions are likely to re-emphasise the earlier trends that we saw around springtime which showed positive sales growth for direct to consumer and supermarket companies. Indeed we have already seen a significant shift in consumer behaviour which has boosted growth for those companies in Q2 and to a lesser extent in Q3 but which now look to boost growth again in Q4,” commented Mark Lynch, partner at independent corporate finance advisory firm, Oghma Partners, on the impact of a possible nationwide lockdown on the food and beverage sector. “However on the other hand this does mean we are likely to see more long term problems for food to go and food service providers that are unable to service clients as per normal – the sad fact is that the longer the restrictions are imposed the more end user businesses will go bust. This includes pubs, restaurants and the more food service manufacturing capacity and, to a lesser extent, food to go capacity we will see taken out of the market. These may be seminal changes that we are seeing.’’

www.papa.org.uk 5

OBITUARY

John Sall It is with great sadness that Pizza Pasta & Italian Food magazine must report the passing of John Sall, CEO of Harlequin Printing & Packaging who was known to many throughout the sector. Founded over 25 years ago, Harlequin established itself as a manufacturer of printed matter for a number of patented product lines, developed specifically for QSR, retail and food markets with customers ranging from independent operators and SME’s to globally recognised high street brands, servicing contracts throughout UK and Europe and offering expert knowledge and experience to the industry at large. “On behalf of all his friends at Just Eat, we are all truly and deeply saddened at the news of John’s 6

passing, and all our thoughts and prayers are with his family at this time. He was a true partner to Just Eat from the very early days back in 2006 through to today, came on the growth journey with us and always went the extra mile to help us out, and always with a big smile on his face,” said Graham Corfield. “On a personal level, John was a true and trusted friend, always great fun to be around and always caring passionately about family and friends. He was deeply generous to everyone around him, putting everyone ahead of himself, and always a fantastic host. Despite him being a hardcore Welsh rugby fan, and our friendly cross-border rivalry and banter, I truly cannot think of a more honest, genuine, caring

and trustworthy man I have had the honour of calling a friend in my lifetime. He will be sadly and deeply missed by so many of us. Rest in peace John x.” “John was one of the most generous, supportive and successful people I knew. He was the life and soul of a party and he also had a very wise head. He was one of the people I would call if I wanted to talk through anything. Personal or business,” added Maurice Abboudi. “John was a true family man. His wife, Dee, his kids, his parents and his brothers, Booie and Steve, were everything to him. He will be missed more than he could ever have imagined. A huge loss to his family and his friends. Till we meet again John, rest in peace.” November 2020

NEWS Central Foods teams up with White Rabbit UK frozen food distributors, Central Foods, is launching a new range of vegan and gluten-free pizza bases for the food service sector after teaming up with the awardwinning White Rabbit Pizza Company. The deal marks the debut of the successful White Rabbit Pizza Company brand into the frozen food service sector and comes just in time for Veganuary 2021. Central Foods is supplying the 10-inch and 12-inch versions of White Rabbit’s vegan and gluten-free raised crust, stonebaked pizza bases – known as ‘nudies’. The partnership means that food service sector professionals can now buy the delicious pizza bases, in turn giving them the opportunity to add their own toppings to create authentic free-from pizzas to serve in their venues, say the two companies. Founded by Nick Croft-Simon and

Matteo Ferrari - who previously worked together at the White Rabbit Pub in Oxford - the White Rabbit already produces a range of vegan, vegetarian and glutenfree pizzas to the retail sector, which are available in outlets including Waitrose, Booths, Sainsbury’s, Planet Organic and Wholefoods. Gordon Lauder, MD of frozen food distributor Central Foods, said: “The White Rabbit Pizza Company has an outstanding reputation for making amazing pizzas, and we are excited to be able to offer their stone-baked pizza bases to the food service sector. “Being vegan and gluten-free, the pizza bases are suitable for customers with dietary requirements but will be equally as popular with all diners. Offering items that suit two different dietary requirements – vegan and gluten-free – helps to avoid

menu proliferation and makes it easier for food service professionals, which is especially important in the challenging times we currently find ourselves operating in. “We are very pleased to be supporting the White Rabbit Pizza Company with their launch into the frozen food service sector. It means that wholesalers and caterers throughout the UK can work their own special magic on the pizza bases to ensure everyone is able to enjoy one of life’s simple pleasures… Authentic pizzas.”

Schulstad Bakery Solutions brand’s new Pizza Dough Pucks In response to their new research revealing that consumers list pizza as their top meal choice when eating out for dinner and within the top three for lunch, Lantmännen Unibake UK has expanded its Schulstad Bakery Solutions brand’s portfolio to include new Pizza Dough Pucks. The Schulstad Bakery Solutions new Dough Pucks line-up offers Italian style pizza bases, which not only give outlets assurance in the quality of the products, but also the confidence to develop a pizza menu to be proud of, claim the company. The Schulstad Bakery Solutions Dough Pucks are supplied frozen for maximum convenience and minimum waste, helping to simplify the pizza making experience for operators both in terms of preparation, and baking, whilst guaranteeing a finished dish that consumers will love, feel the company Available in four sizes – 185g, 270g, 340g and 510g – the versatile Schulstad Bakery Solutions Dough Pucks are ideal for creating anything from 10” thin crust artisan pizzas up to a yard style sharing pizza, enabling venues to cater to an

increasing variety of consumer preferences and dining occasions. What’s more, the adaptable Schulstad Bakery Solutions Dough Pucks will create perfect bases when rolled using a rolling pin or when hand stretched for a more traditional finish, they add. To celebrate the Schulstad Bakery Solutions Dough Pucks’ launch, the brand will be giving away an Ooni Koda 16 Pizza Oven to one lucky operator. Able to cook pizza in just 60 seconds, it helps to emphasise the ease of creating great pizzas using the new Schulstad Bakery Solutions Dough Pucks (to be in with a chance to win head to the Schulstad Bakery Solutions Dough Pucks’ dedicated landing page www.lantmannen-unibake. com/en-GB/Schulstad-Bakery-Solutions/ Inspiration-UK/dough-pucks. Here, visitors to the website will also find a wealth of hints and tips to help them get the best end result, including: ‘how to’ guides, and recipe cards). Paulina Gorska, marketing manager at Lantmännen Unibake UK, said: “With 91% of consumers listing Italian as their favoured cuisine, there is an expectation

that Italian inspired dishes appear on menus alongside traditional British cuisine. Offering versatility in abundance, pizza is an obvious choice as it gives consumers more control over their dish by allowing them to customise it to suit their own personal taste. “As operators increasingly look to simultaneously find ways to rationalise their menu while ensuring they continue to offer customer favourites and increase revenue, pizza offers a great way to experiment with a takeaway and or delivery service. “As the industry continues to try and get back on its feet, there is a large element of adaptation that is still required, especially with local lockdowns and national curfews an ever imminent threat. Our recent research shows that consumers are continuing to look for ways to support local businesses, but want to do so while remaining safe and abiding by government guidelines. Offering a takeaway or delivery service is a great way to allow them to do this, whilst still experiencing the great food and service they associate with a particular outlet.”

www.papa.org.uk 7

NEWS

NSF Foods offers an exclusive range of Italian food products With growing popularity amongst consumers for vegan and plant-based foods NSF Foods say that they were determined to bring a premium range to the UK and Irish market, despite the general hesitation across the market to launch new products as the pandemic hit. After many months of research and development, they have now signed an exclusive agreement with YES Sourcing Srl of Italy. This brings to customers in the UK and Ireland an exclusive range of high-quality, bespoke Italian food products, supplied directly from the production facilities in Italy. The ranges include ambient, fresh and frozen foods, and have been designed to meet the uptake in demand for Italian meats, cheeses, pastas, grilled vegetables and pestos, authentic pizza and pizza bases. Even real Italian coffee is on the list, but the biggest development area is in vegan and plant-based foods, report the company (everything from vegan bacon

and pepperoni through to vegetable slices for the sandwich and food to go sector). Historically, NSF Foods’ sole focus has been on seafood, with a well established global supply chain and Brexit-ready approach ensuring customers continue to be well supplied, say the firm. Now, with over 120 years combined food experience, they feel that they have lots to offer in the wider food sector and this expansion into Italian foods symbolises the next stages of growth for the company (www.nsffoods.com). “Most of us have been in food all our working lives and believe we live to eat, not eat to live! Our passion for high quality foods remains as strong today as it did when we first started out. But now, with our partners and new friends in Italy, we are committed to introducing a taste of authentic Italy to our customers,” said Steve Money, managing director, NSF Foods Ltd.

“Customers of NSF Foods have come to expect a high level of service, with a great range of quality products, all supported by just in time logistics for total convenience. NSF Foods might be considered the ‘new kids on the block’, but certainly have ambitious plans to support this new and important sector and have a track record to prove their commitment to quality.” Headquartered in Wolverhampton, and with supply base offices in Bangladesh, India, Vietnam and Singapore, NSF Foods have over 120 years combined experience of supplying quality foods, with extensive commercial and technical experience both in the UK and internationally.

NCCO helps operators with labelling compliance In the current climate, the need for stringent compliance with front and back of house food labelling requirements has never been greater, and to help operators save time and money on this aspect of their businesses, NCCO has created the new DateCodeGenie® Lite. This product features all the benefits and functionality of the other DateCodeGenie products (www.ncco.eu/ lite), say the company, but in a portable format that works exceptionally well in smaller kitchens or businesses with multiple sites. It consists of a simple hand-held tablet that links wirelessly to a compact, robust digital printer using Bluetooth technology. By automating the labelling process, DateCodeGenie technology eliminates the 8

need to hand write food safety compliant labels in your commercial kitchen, claim NCCO. The new DateCodeGenie Lite is easy to use, has a simple to follow interface and can be programmed in different languages to suit the needs of your back of house teams. The DateCodeGenie system uses cloud-based technology to create labelling consistency across a business. Additionally, the DateCodeGenie Lite assists in managing prep inventory, reducing food waste, and adhering to food hygiene regulations, and also helps operators comply with allergen labelling regulations by creating labels that notify customers of allergens, dietary facts and nutritional information (for example, the DateCodeGenie Lite allows you to

design labels that feature your company logo, communicating your professional operating standards). NCCO feel that the functionality and versatility of DateCodeGenie Lite make it especially suitable for café and coffee shops, bakery and take-away, catering operators and smaller retail or branded catering chains.

November 2020

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101128 OCT 2020

NEWS

‘Eat out to help out’ scheme’s success questioned New findings from the British Chambers of Commerce’s quarterly economic survey indicate that the ‘Eat out to help out’ scheme, which ran throughout August and offered discounts on meals in pubs, restaurants and cafés, had a fairly marginal impact on the sector as a whole. The survey, which questioned 6,410 companies employing 580,000 staff, found that 66% of respondents in hospitality and catering reported a fall in sales and bookings between June and the end of September. For the hospitality sector, returning to normal is now bound to be a long process, but with the right support, it is an industry that will be vital to the future growth of the economy, employing 1.6million people, point out the British Chambers of Commerce.

Private equity investment has been one of the only areas able or willing to provide growth finance to businesses in this arena, who are looking to grow during lockdown, they observe. It is also a sector that has provided vital survival finance to firms unable to access any government support as many pubs were, they add. “Gimmicky schemes like ‘Eat out to help out’ will not help create longevity in the hospitality industry,” said Luke Davis, chief executive of SME investment firm IW Capital, and who believes a lot more needs to be done to help the hospitality industry to survive. “The sad truth is that in the hospitality sector, many businesses rely on packed spaces to make the most of custom. While the scheme may have helped to increase the number of bookings and

The UK’s favourite cuisines revealed A new study has revealed the favourite global cuisines in 15 major cities in the UK and the most Instagrammed dish from each. The research, conducted by meal kit delivery company HelloFresh, looked at the search demand for different cuisines in cities across England, Scotland, 10

Wales and Northern Ireland across a 12 month period. Of the 15 cities analysed, Chinese food is the most popular in four cities — Glasgow, Newcastle, Belfast and Plymouth — making it the UK’s overall favourite cuisine. Brits are also keen to share snaps of their food on social media. On

footfall during the month of August, the rise of COVID-19 cases since then means that people are once again nervous to go out and dine. “A real quick win and something that would give longevity to the sector would be to encourage investment, and allow hospitality businesses to qualify for EIS. To bring the sector back to life, it’s going to need a lot of investment. The government isn’t going to be able to stop the rot. You do need people to come along and buy up these assets, people who are willing to take the risk.” EIS is a government scheme that oﬀers tax reliefs to individual investors who buy new shares in companies that qualify, but changes to the legislation in March 2018 mean that it is no longer applicable to the hospitality industry at large.

Instagram, fans of Italian food are most likely to share photos of pizzas (to date, there have been an incredible 55,600,000 pictures of pizza shared on the platform, the research found). In terms of the dishes we want to make at home, lasagne takes the top spot, with 70,000 people searching for a recipe each month. Other classic Italian dishes followed in second and third place, with 54,000 searches for pizza dough recipes and 31,000 searches for spaghetti Bolognese recipes. Speaking about the data, Andre Dupin, head chef at HelloFresh, commented: “It’s great to see that a range of global cuisines are so popular in the UK and that a growing number of Brits are cooking their favourite dishes at home. Lockdown changed the pace of life for many of us, giving us more time to explore our hobbies and interests. For some, this has meant spending more time in the kitchen, developing skills that we can benefit from long term.” To find out more, visit https://www. hellofresh.co.uk/grocery-delivery/uksfavourite-cuisines November 2020

NEWS

Foodservice wholesaler says “Lockdown 2.0 will be completely different”

New pizza book from Pizza Pilgrims Pizza: History, recipes, stories, people, places, love is a new book by the Pizza Pilgrims Thom and James Elliot, who have spent years researching the best pizza that the world has to offer, including a pizza pilgrimage to Naples that involved a visit to the famous Caputo flour mill in the run up to launching their now very popular pizzerias in the UK. The book covers everything from pizza’s history and family tree, to world famous pizzerias, and there’s even an exploration into the pizza variants we love to hate (hamburger crust pizza anyone?), say the Pizza Pilgrims, and can be bought online at Amazon. Alongside pizza maps of their favourite global pizza cities (so you can conduct your very own pizza pilgrimage), the book is also packed with over 30 recipes, interviews, pizza facts, movie scenes, world records and even pizza tattoos, having also been illustrated with all manner of pie-based fun and written with a hearty dose of humour. 12

Vernon Mascarenhas - one of the UK’s leading fruit and vegetable wholesalers at Nature’s Choice, which supplies many of London’s top restaurants including the capital’s Michelin restaurants (The Lecture Room & Library at Sketch in Mayfair, Alain Ducasse at The Dorchester and Gordon Ramsay in Chelsea) – has said that he feels ‘Lockdown 2’ as it is already being dubbed by some, will be totally different for the sector than what was experienced before. Nature’s Choice launched a fruit and veg delivery box service for the first time back in March when restaurants closed. The wholesaler is based at New Covent Garden Market in Vauxhall - the largest fresh produce market in the UK – so is well placed to see changes in the market and eating out sector early. “This lockdown will be completely different to last time. Where home deliveries were a success during the first lockdown when supermarkets failed to maintain stock levels in the face of panic buying, this is now the reverse. The supermarket supply chain is

really strong and so we’re likely to see home delivery services get a lot more imaginative in this second lockdown,” said Vernon Mascarenhas. “Takeaways and click and collect will become the norm as high street chains and restaurants learnt from the experience of the first lockdown in March. They’re no longer scared to adapt to these new ways of working as they know they can do it well. For example, I know that Sketch will be launching a take-away menu, but almost all fine dining establishments will be forced to close in their entirety. The same delivery options aren’t open to them since so much of the experience is impossible to replicate on a takeaway basis. “We’re also likely to see local neighbourhood restaurants shift into the deli model and become a hub for local communities. They will become places where those working from home can still enjoy the simple pleasures of a morning coffee, or a takeaway lunch and dinner with a restaurant quality feel.”

First fresh frozen restaurant-quality pasta to launch in the UK UK shoppers could get their first taste of fresh frozen pasta in the new year as Beroni gets ready to launch restaurant quality pasta that can be made at home in as little as 30 seconds. Developed and manufactured in the UK, Beroni pasta dough is freshly prepared by mixing the finest durum wheat semolina with water. The fresh dough is then shaped into penne, fusilli or macaroni formats before being cooked ‘al dente’ then immediately frozen to preserve its freshness. With families increasingly looking for quick meal solutions, with speed to prepare being a key consideration for shoppers when buying pasta, Beroni says that it ticks these boxes because it can be cooked in boiling water in only 30 seconds; microwaved at 800W for two minutes and 30 seconds or pan or wok-fried in three minutes. It contains no preservatives or additives. It is also suitable for vegans.

Aimed at families looking for an everyday meal option, Beroni pasta is produced in recyclable 1kg bags with an estimated MRP of under £3 per pack, and that it will be the first fresh frozen pasta to have been launched in the UK, claim the firm. Manufactured in the UK by Ebrofrost, which has supplied fresh frozen pasta to restaurants around the world since 1998, Beroni is a three-way joint venture with FMCG and retail specialist Bridgethorne, which will handle commercial and marketing activity, and Food Team International, which will handle retail distribution and logistics.

November 2020

PAPA AWARDS 2020

Prim

SPONSORED BY

CONVENIENCE STORE PIZZA AWARD There is no shortlist published for this award

CHILLED PIZZA MULTIPLE RETAILER AWARD There is no shortlist published for this award SPONSORED BY

CHEES E

GCL Food Ingredients – Handmade Porcini Mushroom Tortelloni La Tua Pasta – Pheasant, Mushroom & Truffle Tortelloni La Tua Pasta – Loch Fyne Hot Smoked Tortelloni Co-op – Irresistible Pecorino Mezzelune Ugo Foods Group Ltd – Cromer Crab & Crayfish Ravioli

NEW INGREDIENT AWARD

Pan ‘Artisan – 240g Made with Sourdough Hi Crust Doughball Estom Ltd – Properoni® pepperoni made properly Rich Products – Plant Based Cooking Crème Central Foods – The KaterVeg Vegan Mince Dawn Farms for Pizza Hut – Pepperphoni Carr’s – Amore Farino Flour SPONSORED BY

PASTA RETAILER AWARD

There is no shortlist published for this award

November 2020

PAPA AWARDS 2020 They’ve long been the end-of-year highlight and, in a year that has brought out the best from so many within our industry, it is all the more important that the PAPA Industry Awards 2020 ensure everyone’s efforts are applauded. It’s been a strange year for the pizza, pasta and Italian food industry, with some businesses going flat out and others mothballed, and, like everything else, the PAPA Awards are having to adapt to the Covid-19 world we now live in.

This year’s awards have put more emphasis into recognising those who have made big efforts to keep something going and support the community despite the lockdown – from delivering pizzas to the vulnerable to supporting our NHS. We would also like to pay particular tribute to all our sponsors who, despite themselves having a hard time, are continuing to support these awards. We hope you will reward their support for our industry by giving them your support in the coming months and years.

Congratulations to the PAPA Magazine Team: Clare Benﬁeld, Andrew Emery & Jayson Berry on reaching your 200th issue. Fantastic achievement and invaluable service to the members and industry over the years.

All the very best from all at Stateside Foods www.papa.org.uk 19

THE PIZZAIOLO OF THE YEAR SHORTLIST

PIZZA CHEF of the year 2020

Last year’s Pizza Chef winner Mark Baber from Wood Fire Dine with his The Millennial Special

he following chefs are past winners and finalists who will vie for the title ‘Pizzaiolo of the Year and Pasta Chef of the Year 2020.’ As well as a cheque and a trophy, the winners will be able to claim the title ‘Chef of the Year’. The sponsors have chosen their recipes for the final from submitted entries and the competition final, which normally takes place at the European Pizza and Pasta Show, London will be judged in a different of the year 2020 format this year. Following a judging tasting day, an online pizza judging session, with a panel of judges including sponsors and invited industry peers, will take place on Thursday 12th November and the pasta judging will take place on Friday 13th November.

PIZZA CHEF

The chef’s will be on hand to explain the innovation and creativity behind their recipes and there will also be an opportunity to hear from the sponsors.

The winners will be announced on Tuesday 17th November. 20

November 2020

THE PIZZAIOLO OF THE YEAR SHORTLIST Whitworth Bros New York Style Category The grist is with the inclusion Canadian wheat, which gives a strong dough and authentic crispness in the pizza base.

Dario Viola, Bianco43 – Beetroot my way

Mark Baber, Wood Fire Dine – A sloppy Joe? Sure, because I’m Whitworth it...

caroni – Mortazza

Roberto Mannocchi, Tony Ma

Filippo Rosato, Purezza – IT’s HOT! BUT IT’S NOT NDUJA

Rob Tucker, Pizzeria Venezia – KATZ

Kim Hartley, Mission Foods – Down Mexico Way

Ciro Vitiello, Delicious by Franco – 5 Districts

rtadella

Fausto Rea, Gondolina – Mo

Ryan McNab, The Yorkshire Pizza Guy –New York Deli

www.papa.org.uk 21

THE PIZZAIOLO PIZZAIOLO OF OF THE THE YEAR YEAR SHORTLIST SHORTLIST THE Futura Foods Pro Grated Mozzarella Category Using Futura Pro Grated Mozzarella. A mild and creamy mozzarella, suitable for vegetarians to create the perfect topping for pizzas.

Mark Baber, Wood Fire Dine – It’s the Futur

a, I’ve Tasted it

Kim Hartley, Mission Foods

– Trawling the Mediterranean

Fausto Rea, Gondolina – Regina Margerita

Ciro Vitiello, Delicious by Franco – Mad-Apple

Roberto Mannocchi, Tony Macaroni – La Patat

Jonah Pole, Bath Pizza Co – The Butternut Sage

Ryan Cuss, Bath Pizza Co – Macauli N Chee

ice

e Pizza Guy – Popeyes’ Cho

Ryan McNab, The Yorkshir 22

Rob Tucker, Pizzeria Venezia – Campania

November 2020

THETHE PASTA CHEF OF OF THE YEAR SHORTLIST THE PASTA PIZZAIOLO CHEF OFTHE THEYEAR YEARSHORTLIST SHORTLIST RICH’s – Plant Based Cooking Crème Category This year’s sponsor is RICH’S with their new Plant Based cooking crème, a vegan alternative for dairy sauces and the ﬁrst of its kind.

Filippo Rosato, Purezza – Breaded filled Vegan Bucatini Pastry (Frittatina Napoletana)

Domenico Ventura, Calabrisella – tra scilla e aspromonte

Gio Pia, Bar Aldo’s – Riganette zucca e pera

PASTA CHEF of the year 2020

Last year’s Pasta Chef winner Uberto Scarpati from Pizzeria Mamma Mia Jerico with his Autumn in Ischia dish

Rocco Monaco, To

ny Macaroni – AU

TUMN

Katarina Broadribb, Lemon & Soul Cookery School – Creamy orecchiette with broccoli, garlic and chilli

Michele Todaro-Vassallo, Donatello’s – Ricco

Christopher Beavis, RAF – Beetroot,

Feta & Rocket

www.papa.org.uk 23

PASTA

Pasta to the

rescue

Pasta has been the go-to, staple product for many in recent times in allowing restaurants to continue to serve up traditional Italian fayre in takeaway and delivery formats, as well as proving to be an in demand, store cupboard staple for the wider population. COMPETING DEMANDS When the first enforced lockdown was imposed, premium Italian pasta brand, Garofalo, reports that it continued to provide a vital service to its customers, by supporting businesses in keeping them supplied with pasta. That was only possible due to the commitment shown by all the people who work at Garofalo, both here in the UK and in their factory in Italy. “The challenges were unprecedented and at times logistically impossible. All non-essential employees at the factory in Gragnano, were working from home in ‘lockdown’ but still sourcing everything the factory needed to keep producing pasta. Overnight demand grew by 300%, all of our production team worked tirelessly to keep the factory producing as much pasta as possible, despite huge pressure from every customer globally,” says Sally Assinder, marketing manager at Garofalo UK. “Producing enough pasta was the first challenge, but then we had to get it from 24

the south of Italy to our UK warehouse and then to our customers. But with the support of Italian hauliers, shipping companies and our UK logistics provider we succeeded!” Having come out of that period of huge demand, the company say that they gradually started to get back to a sensible level of trading, but still considerably higher than normal. However, with the threat of another partial, or full, lockdown, they have seen another huge spike in demand from their customers (the last week of September sales being one of their largest this year). “We still face challenges in keeping up with demand and unfortunately some of our more ‘specialised’ shapes of pasta (both long and short) have had to stop being produced in favour of allowing more production time for shapes such as fusilli and penne which have been in the most demand,” adds Sally Assinder. “Whilst our retail customers are enjoying the benefits of more pasta being consumed at home, our customers in the

restaurant and hospitality sector are not so fortunate. Many have diversified and found novel ways to carry on trading and gradually most are getting back to some normality and seeing customers return to dining out. We all hope that this can continue as another closing of restaurants will be devastating to the sector.” At the same time, the premium brand point out that they are now facing price increases in durum wheat, losses on the exchange rate and UK logistic increases. The uncertainty of Brexit (hard or soft) will surely result in Sterling devaluation, they feel, at least in the short period. It is also still not known if companies will face tariffs, and surely delays in clearing customs will add to further costs in delayed transport, they warn. As a result, they feel it is inevitable that retail prices will need to increase, as cost prices will surely move up. November 2020

Pizza

A SOURCE OF INSPIRATION FOR GREAT CHEFS

GAROFALO OFFERS PERFECT PASTA TO PROFESSIONALS, BOTH IN SIMPLE AND DOUBLE COOKING FOR A RESULT ALWAYS AL DENTE” AND PERFECT TO THE EYE

For more information and distributors please contact Mal Pullan: info@garofalouk.com www.pasta-garofalo.com

Pizza & Pasta - 210x297h - Single page - 19.10.20.indd 3

21/10/2020 15:24

PASTA

Schiaffoni cacio e pepe with tuna tartare, white truffle and parsley oil. INGREDIENTS FOR 2 PEOPLE • 180g schiaffoni/pacchari Garofalo • 120g grated pecorino Romano • 30g grated Parmesan cheese • 100g tuna sushi grade • 50g butter • 1 lemon • 50g parsley leaves • White truffle • Black pepper • Extra virgin olive oil METHOD For the parsley oil: • Wash and dry the parsley leaves and blend with the olive oil. • Put everything in a pot and cook until 90C. • Cool down, filter in a thin sieve. For the tartare: • Cut the tuna very thin with a knife, season with extra virgin olive oil and lemon zest. • Mix both cheeses and add four spoons of hot boiling water. Mix it until became creamy and silky. • In a boiling water pot, cook the pasta for 11 minutes. • While the pasta is cooking, in a pan cook gently the crushed black pepper. Add some pasta cooking water and switch off. • Once the pasta is ready, put in our black pepper sauce and cook gently until the sauce is absorbed. • Switch off the fire and add the butter. • After, add the cheeses mix and mix until creamy. • Serve in a plate our pasta with the tuna tartare on top, parsley oil and fresh, some slice of white truffle.

Buon appetite!

PASTA AMBASSADOR For the UK market, Garofalo have appointed Davide De Simone (pictured above) as their Ambassador for Pasta Garofalo. “Since I was a kid, I already knew what to do in my life... be a great chef!” says Davide De Simone. “I started to work in the hospitality since I was 13, where after the school hours, in the weekends and in summers season, I started moving my first steps in the kitchen. After the diploma in hotel management school, I started working around Italy... Sicily, Lombardia, Trentino, Tuscany. “When I was 20, arrived the first great opportunity - I found a position at the Rosewood hotel Castiglion del Bosco in Montalcino (Siena). The level and respect for the ingredients was crazy! My first experience as head chef was at only 23 years old at the four star superior Hotel Isole del Sud in Lampedusa (Sicily). “After a year at the Schloss Hotel Muenichau in Kitzbuehel (Austria), at the age of 26 I decided to move to London. In London - for me the best city in the world - my view of cooking is completely changed! After discovering new different cultures and ingredients, I pushed forward. My background is always there, but living in London, just opened my mind giving me a different knowledge and view of cooking. “And now, at 34, I’m the executive chef of the 3 Cacciari’s restaurants, and also I’m the private chef of important families and VIP in London. As to what to from expect from the future, I don’t know. But s always, I’ll dedicate my work and passion to produce the best food.”

VERSATILE Welsh chef, Kate Probert (pictured below), runs a cookery school in Gower, having previously won guidebook recognition for two much-loved Welsh restaurants, and now released her first book (From Mountain to Sea). She started out cooking at the renowned Fairyhill in Gower in the 1980s and completed stages at both the Roux Brothers’ Le Gavroche and Marco Pierre White’s Harvey’s restaurant. She then went on to gain experience in Michelin-rated restaurants in France before returning to Wales to run her own award-winning restaurant, L’Amuse in Mumbles before opening her cookery school, L’Amuse Chez Kate. To date, she has run 165 day courses, as well as a number of residential courses in her Chamonix chalet. “Pasta is so versatile and well loved by all – it’s always been a very popular addition to my menus in the restaurant and on my cookery courses. I love hearing how many people have converted to making their own after attending a course - realising that the taste, texture and flavour of homemade pasta really is worth the extra effort. I think I’m responsible for pasta machine sales rising in Peppercorn, a fabulous little cookware specialist shop in the centre of Llandeilo, which is where I send all of my cookery course participants!” she says.

November 2020

PASTA “The great thing about adding pasta to a menu is that you can prep ahead, freeze and limit any waste – which is so important for restaurants during these times of uncertainty. Delicious fillings and making your pasta more colourful are also ways of standing out from the crowd. For example, colour pasta with squid ink for black and use with fish fillings or sauces, and colour pasta with beetroot by passing raw beetroot through an extractor and adding a little to the dough. “I would also suggest ensuring that you provide choice for vegetarians, vegans and gluten free. Guests are often impressed when you cater for special dietary requirements, especially if as much thought has gone into these dishes/fillings as for the standard menu. “Offer a variety of sauces packaged individually with pairing suggestions so you have the opportunity to upsell sauces that your customers could use at home i.e. to go with chicken, tagliatelle or steak. ‘Eat now and Eat later’ are also popular options – a take away package ready to eat and also one to go straight in the freezer. “And make sure you ask for feedback! It’s important to know what your guests are loving and what they would like to see more of on your menu. This can be done directly or via your social media.” As Kate Probert has travelled a great deal over the past 30 years with her studies (including a degree in French and Italian) as well as researching restaurants and visiting friends who live abroad, she has picked up many ideas. “I remember enjoying Casoncelli – a typical ravioli from Bergamo, combined with pork, prosciutto and sage served with sage and butter sauce,” she says. “We have a Michelin starred restaurant in Oxwich – our neighbouring village – called Beachhouse. Hywel Griffiths, the chef, starred on BBC’s The Great British Menu, and presents the most incredible menu. They are currently serving ravioli of Snowdonia cheese, Welsh truffle and egg yolk with a salad of runner beans, tomato and garlic crisps. We love to visit and enjoy the beautiful view as well as the delicious cuisine and impeccable service.” www.papa.org.uk

INGREDIENTS: Makes about 21 ravioli Pasta dough: • 300 g flour type 00 • 3 eggs • drizzle of olive oil • salt For the filling: • 300g squash • sprig of rosemary/sage • 1 bay leaf • 1 large shallot, chopped • 1 garlic clove, crushed • 50g Parmesan, grated • 100g goats’ cheese • 50g fresh breadcrumbs • olive oil • 1 egg, beaten

KATE PROBERT’S BUTTERNUT SQUASH RAVIOLI

“I came across this recipe when I was For the sauce: spending a year in Bergamo. I saw it being • large knob of butter prepared on Italian TV. Now, that was • about 1 tablespoon capers a challenge for me in my early days of and some of their juice speaking Italian! One can find this recipe • juice of a lemon throughout Italy and its diverse regions, • sliced almonds each of which has its own slight variation • grated Parmesan which makes the recipe unique to that • chopped parsley region,” says Kate Probert. “This recipe is from Brescia in Lombardy, where they add Amoretti biscuits, but I found it a little too sweet - especially as butternut squash is quite a sweet vegetable in itself. I substitute the biscuits with breadcrumbs so as to absorb any excess moisture from the mixture. It works very well and the consistency is perfect.” METHOD: • Make the dough by putting into the food processor and whizzing to a ball. Cover with cling film and refrigerate. • Cut the squash into small chunks and fry off gently with chopped rosemary, shallots, bay leaf and seasoning. Add a small drop of water then cover and stew until tender. • Take off the lid and boil hard until all the liquid has evaporated. • When the mixture is cold, add the breadcrumbs, parmesan and goat’s cheese. Check for seasoning. • Cut the dough into eight segments and roll out each segment of dough in the pasta machine, starting on the widest setting and re-rolling until you have come to the finest setting. Lay out on the table and egg wash 4 of the strips of pasta and then place a spoonful of the mixture, equally

•

spaced. Then place the pieces without egg wash on top. Press around each mound in order for the pasta to stick and then cut out rounds with a cutter, or cut into squares. Go around each one again with your fingers and then place on a tray lined with a tea towel. At this point, freeze them making sure they aren’t touching each other. When frozen, remove from the tray and put into containers. Melt the butter in a large frying pan and add the almonds to brown a little, then the capers and lemon. Put a large pan of water on to heat and, before it comes to the boil, add the frozen ravioli, bring back to the boil and cook for about two minutes. Drain and add to the frying pan to coat. Sprinkle with Parmesan and serve. 27

PIZZA MY WORLD

Pizza My

World Brigi Stamber (pictured right), pizza chef and company manager at Pizzaface (named Pizza of the Year at the Casual Dining Magazine Pizza Awards 2019).

MORNING First thing in the morning I usually head to our Kemptown store. The Kemptown store was the first Pizzaface opened just over a decade ago. We now have three stores spread across Kemptown, in Central Brighton, nearby Hove and Worthing, which is a neighbouring town a few miles along the South Coast. We see ourselves as one big family and take pride in looking after our team. Kemptown looks so tiny with a small upstairs where this is just about enough room for the oven and the staff. Downstairs, however, is pretty huge. There are two walk-in fridges, two kitchens and a large storage area. We tend to get most things delivered by pallet, and have a fold down slide that goes down the stairs and makes things so much easier to get in. 28

I go through the walk-in fridge and check all of our ingredients and rotate the stock. Sourcing high quality fresh ingredients is extremely important to us. We get all our Wild Boar and Lamb prosciutto direct from Sardinia, and only have a one to two-week lead time on placing the orders, which means that we have to keep well on top of the stock levels to ensure people have delicious toppings for their pizzas. There is a large delivery of flour that has arrived from Eurostar Commodities. We’ve worked with Eurostar for many years because they share many of our values. They are a family business based in Yorkshire, but they have been bringing in fine and high quality ingredients for more than 25 years. They exclusively distribute very

high quality flour from Grandi Molini Italiani in the UK. We’ve developed our own recipe and mix for our dough (which is secret of course!), but what I can say is that we’ve been very impressed with their Pizza Dorata, Verace and Italiani flours. We also source high quality Italian tomatoes from Eurostar Commodities Della Terra range, and we find that these are really excellent tomatoes. We use them just on their own, and we also have some additions that we add to give our pizza our signature flavour and taste. They are a really excellent base for sauces and we find Eurostar Commodities totally reliable and consistent. We make dough every day. The technique can vary because we find Kemptown is very hot, and the other restaurants are not so much so we November 2020

PIZZA MY WORLD

make alterations to our process based on temperature, the weather and the seasons. There is much to consider when we make the dough. LUNCHTIME By lunchtime I will head to the Worthing store to catch up with the manager and find out how the weekend has gone. We work closely together as a team and we want to work through any issues and we fix them then and there. The Worthing store is the most recent to open and is a bit more separated from the Brighton and Hove stores (which share some of the same delivery areas). We meet a few times a week so that I can get behind the restaurant manager and stay on top of things and give her and the team any support that they need.

Whilst I am there, we also have to make vegan brownies and cocktails for all of the shops. Cocktails have always been a passion of mine. We started making pre-bottled cocktails for delivery at the start of lockdown and they just took off. People absolutely love them! They are all made with real fruit and come with a little packet of beautiful things for a garnish. We change the flavours each week and make enough so that they almost always completely sell out. This week I am making ‘Face Smash’, which is with gin, pineapple, and chilli. Yum! We also need to make vegan brownies for all of the shops. We make all of these in the Worthing store on a weekly basis. We do everything that we can in store. We really like to cook and create and give people high quality and delicious tasting accompaniments. We’ve developed a reputation for producing these extras. AFTERNOON I will come back into Brighton and Hove and visit the Hove restaurant to check how the ‘Pizzafaced’ orders are going. We sell pre-made pizzas to a number of bars and cinemas in the city they can cook to order. They are made and delivered once a week. I drop by Boho Gelato in the Laines - they are an independent ice cream parlour and supply all of our ice-cream. We’ve used Boho Gelato pretty much since we opened and we think they are the best ice-cream. They make everything themselves and are always coming up with new flavours. I have to pick some new

specials to get in that we serve alongside our regular flavours. For this month I pick White Choc and Cardamom, and a vegan Fudge Brownie. I also have to come up with next month’s pizza specials. I love creating the monthly specials as it gives me the chance to create and to use fresh, local and seasonal ingredients. This time I meet with Mariya Takeuchi from Mogu Mogu - a Japanese Izakaya that we will be collaborating with. We want to use their pork belly, which is sous vide for 24 hours and basted in soy sauce, garlic, and ginger. The pizza that we come up with together is the 24 sous vide pork, fresh chillies, spring onions, and a dark syrupy sauce made from the pork. It looks and tastes fantastic. However, because I’m a vegan I have to leave it to my boss, Bertie, to make the final decision! EVENING Outside of work I am the vice-president for the Brighton Hand Ball club. Sometimes it feels like work all over again as I often end up organising everything, but I love it at the same time. We train once a week and play a match every couple of weeks. Brighton is a great place to live and real foodie and pizza hub. Working in pizza I try to eat other things when I eat out and I’m really spoilt for choice with all the fantastic restaurants that we have down here. We are also lucky enough to have the sea and I love to go to Brighton beach and have a canoe that I take out onto the sea when the weather permits.

www.papa.org.uk 29

BEVERAGES

With beer now a well established accompaniment to pizza, the chance to pair alcoholic beverages with Italian food across the upcoming festive season will offer a chance for operators to promote something new, as well as indulgent, to their customers after a particularly testing year. NEW TO THE UK In September, premium Italian wine specialist, Independent Wine, announced that it is introducing a UK-exclusive collection of award-winning Riesling and Pinot Noir, crafted by Peter Zemmer in Alto Adige DOC, Italy. Many wine aficionados are re-discovering Alto Adige: a German-speaking corner of Italy that’s famous for producing high quality wines with a refreshing taste specific to the terroir of the Dolomite Alps. Now, for the first time, UK customers have the opportunity to buy wines produced by Peter Zemmer – one of Alto Adige’s foremost winemakers. 30

Beers

wine and

November 2020

BEVERAGES Peter Zemmer is a third-generation winemaker, making exceptional wines which have won a number of international awards. For example, his Pinot Grigio Riserva Giatl received the Decanter Silver Medal in 2019, while his Pinot Noir Rolhut lifted the Decanter Bronze medal and the coveted Gambero Rosso “Two Glasses” award. His Riesling wine has received recognition from notable independent experts, including 90 points from Wine Enthusiast and 92 points from James Suckling. Peter Zemmer’s cellar is based at Strada del Vino, or Weinstraße, the renowned route in Alto Adige which is home to many famous wineries. “We are really proud to introduce the wines of Peter Zemmer to wine lovers in the UK. My team and I always hunt for wines of exceptional quality, and I think this time we have found something really special,” said Elvira Dmitrieva, CEO of Independent Wine. “Our customers look for wines with more complexity, elegance and sophistication. We are excited to offer Peter Zemmer’s wine because it offers both the elegance of the terroir of Alto Adige, and the premium quality our customers expect.” In the past twelve months, Elvira Dmitrieva’s company has introduced more than a dozen new awardwinning Italian wine brands to the UK market. Peter Zemmer’s collection of wines is the latest addition to Independent Wine’s portfolio, increasing the selection of premium wines available to Italian wine connoisseurs and enthusiasts in the UK. Independent Wine offers next day wine delivery across the UK mainland, with free delivery for orders over £99. The company is a registered AWRS licence holder, and supplies to restaurants and hospitality businesses across the UK. A clear favourite amongst Brits during the upcoming festive season, the UK remains the largest consumer of prosecco outside of Italy – and this year the progressive British prosecco brand, The Emissary, says that it has launched a product made for celebrating. Unveiled in July, the Emissary Asolo Prosecco Superiore DOCG Brut is a gift for discerning wine lovers and a www.papa.org.uk

sophisticated Christmas table addition, they suggest - rich and complex with extra fine, velvety bubbles, it is made from only the finest selection of grapes grown on the Emissary’s family-run vineyard in Italy’s ‘DOCG Asolo’ region (Controlled and Guaranteed Designation of Origin). Founded by Ed Smith to introduce a distinguished, superior quality prosecco to a new generation of UK wine drinkers, the Emissary Asolo Prosecco Superiore DOCG Brut is the second product to join the premium portfolio of 100% vegan and environmentally friendly prosecco. The debut product, the Emissary Prosecco DOC Treviso Spumante ExtraBrut launched in 2018, and a rosé product, The Emissary Prosecco DOC Rosé Treviso Millesimato 2020 will be launching in January 2021. All Emissary Prosecco is low in sugar, fresher and more versatile than most other sparkling wines, providing instant elevation to Christmas brunches, creative cocktails and wellbalanced festive menus, without being overpowering, claim the company. As a contemporary brand designed with social occasions in mind, the Emissary comes in a heavy black glass bottle with statement branding, making it a distinctive and timeless gift for those who like to celebrate in style. Both of The Emissary proseccos make for a delicate and light aperitif or after dinner drink, and can be enjoyed throughout the Christmas feast as a complement to canapes, cheese courses, fish dishes and turkey, their creators suggest. HOME GROWN WINES There are now over 400 commercial vineyards and wineries in England, and Wine of England (https://wineofengland. co.uk/) has been founded to support them. The organisation aims to provide a great looking, usable platform for English wine lovers to discover the incredibly large number of wineries and vineyards that dot the country’s hills and plains, and what they have to offer. “We aspire to be an important source of information for English wine

VITICULTURE IN THE UK Viti-Culture Live (10 June 2021) Venue - Plumpton College, East Sussex BN7 3AE Website - www.viti-culture.com This will be an event for the UK viticulture industry and will provide a showcase for interested and prospective growers to come and speak to experts and find out more about any aspect of wine production. Whether you have an established vineyard and winery, are looking to plant, or want to invest in your own production facilities, numerous exhibitors from vineyard consultants, to land agents, specialist machinery manufacturers and dealers, winery equipment suppliers, agronomists, brand and packaging specialists, and professional service providers attend Viti-culture.com to advise on every aspect of establishing and managing a vineyard through to producing, packaging and marketing the wines. enthusiasts and connoisseurs and a link between them and English wine producers,” says Seb Elia, co-founder of Wine of England. It is impossible to ignore the increasing popularity of wine on English shores, they feel, and we’re not talking about consuming it, which Britain has always been a world champion at, but producing it. For this reason, they decided to map all of England’s

BEVERAGES commercial vineyards and wineries and promote them. English wine is serious business, not simply because of its ever-increasing quality, but also because of the growing audience of English wine consumers, domestically and internationally (English and Welsh sales reached 5.5 million bottles in 2019, a 70% increase over the year before, they report). As more people become interested in drinking English wine, the more that people want to visit and experience vine growing and winemaking first-hand, or enotourism (wine tourism) as it’s known. Although the trend is positive and an increasing number of wineries and vineyards are offering tours and experiences to the general public, wine tourism is still in its infancy in England when compared to other countries such as France, Spain or Italy. BEERS PROMOTED To celebrate the launch of its brand new Stuffed Crust Takeaway Sweet Honey BBQ Salami pizza, Chicago Town launched a beer inspired by those exact flavours, in partnership with acclaimed craft brewery, Seven Bro7hers Brewing co. The beer, appropriately titled Show Me The Honey, was developed by the Seven Bro7hers brewing team to replicate the sweet flavours of the new pizza which features a tomato sauce filled crust and is topped with sweet honey BBQ sauce, a blend of mozzarella

and red cheddar, salami and red onions. These sweet and savoury flavours have been matched by beer gurus in the Show Me The Honey ale, with the honey flavour really coming through to champion the honey BBQ sauce that can be tasted in the pizza. It’ll also come as welcome news to pizza fans nationwide that after a new poll conducted by Chicago Town it was revealed that 75.5% of people who enjoy alcohol with their pizza would choose beer as the perfect accompaniment. On the new flavour beer, Seven Bro7hers brewer, Jack Dixon said: “Chicago Town’s new pizza is bursting with bold flavours, from its tomato stuffed crust to sweet honey BBQ sauce. We were keen to replicate the pizza’s aroma and taste in the flavour profile of Show Me The Honey. To capture the perfect pairing, the team sampled each of the toppings here in the brewery and mapped out the brew based on the flavour notes we needed to hit. “Chicago Town pizza dough is made fresh every day in its bakery so was easy to replicate with yeast, the base for any beer. Hops were added to give it a smoky salami bitterness, but not too late in the boil as we didn’t want it to overpower the honeycomb malt syrups. These syrups are added to replicate the sweet, yet tangy, honey BBQ sauce found on the pizza.” So that customers could enjoy the harmonious flavours of the two products together sooner than later, Chicago

Town offered the first 100 customers to purchase the new Show Me The Honey beer, a voucher to pick up a free Chicago Town Sweet Honey BBQ Salami pizza. Chicago Town spokesperson, Rachel Bradshaw, said: “As we saw in our poll, beer is the most popular alcoholic drink to accompany a slice of pizza… This beer is only around for a limited time, so pizza fans need to act fast to try this sweet combination together!” The new Stuffed Cust Takeaway Sweet Honey BBQ Salami pizza can be purchased in most major supermarkets including Amazon, ASDA, Farmfoods, Iceland, Ocado, Tesco and Morrisons at the MRRP of £4.49 (further details, at www.chicagotown.com/blog/ honey). The Seven Bro7hers Show Me The Honey beer can be purchased from October via its online beer shop at https://www.sevenbro7hers.com/ product/show-me-the-honey-440ml/. The premium Czech beer brand, Budweiser Budvar UK, says that it is raising the profile of its premium Czech beer range with the launch of a new on-trade support programme, including a distinctive brand refresh across tank, draught and packaged formats, alongside new POS that delivers “Greetings From The Republic of Beer.” The new on-trade programme builds on the success of the striking new brand design which has been rolling out on Budvar bottles and cans since July. The new graphics will now also be seen on a brand new draught fount, t-bar badge and distinctive new tap handle. It will also feature on brewery-fresh tank beer served in selected outlets; and a range of POS including posters and bar runners. Also being launched is a new premium branded glass that reflects the brand’s roots in Czech beer hall culture. The glass is based on a design shown in a popular work by Czech painter and illustrator Joseph Lada, who also illustrated the classic Czech anti-war novel The Good Soldier Švejk. In Lada’s painting Palivec and the Gang at U Kalicha in Praha, a group of friends are depicted enjoying a beer in one of Prague’s best known pubs, which features in the novel. Contemporary Czech glass artist Rony Plesl has designed November 2020

BEVERAGES the new Budweiser Budvar glass based on the beer glasses shown in Lada’s work. For the UK on-trade, a pint-marked version of the glass will be rolling out to selected Budweiser Budvar stockists during November and December. The brand’s overall new look takes its stylistic cues from the brewery’s archive, dating back to its founding in 1895, with a classic colour palette inspired by the Czech flag. The statement “Owned by the Czech Republic” which frames the logo at the bottom of the bottles and cans, also appears on the draught badge and on Budvar’s full-flavour ‹Tankové Pivo’ tank beer. This celebrates Budvar’s continuing independence as a brewery owned by a nation, not a corporation. Supporting the new design is the positioning “Greetings from the Republic of Beer”, which will also appear on the distinctive new POS. The message will form the basis of a programme of live sampling and experiential activity in 2021, which will see the new BudVan promotional vehicle visit a range of venues and events. Simon George, managing director of Budweiser Budvar UK, said: “The lockdown meant that our beer lovers first saw the distinctive new branding in the off-trade this summer but we’re now delighted to be rolling out our “Greetings from the Republic of Beer” message into pubs and bars. “Whether it’s served from the fridge, poured through our new draught fount, or our ‘Tankové Pivo’ enjoyed brewery fresh from the tank, Budweiser Budvar is recognised as one of the world’s great lagers, and the new positioning helps us to tell our unique story. “It is also great to get our brand-new BudVan out on the road. It can operate as mobile bar, a training centre for bar staff and as a way of highlighting our premium beer, brewed only in the town of České Budějovice.” Award winning IPA The team at a Wold Newton-based brewery in East Yorkshire is celebrating after winning three awards at the World Beer Awards and two gold stars at the Guild of Fine Foods’ Great Taste Awards. Wold Top Brewery’s first lager, Landmark Lager and gluten free favourite, Scarborough Fair IPA both won

bronze awards at the annual worldwide competition, as did Swell, the barrel aged beer that it produced in conjunction with sister company, Spirit of Yorkshire Distillery.

Landmark Lager won its award in the Session Lager category (UK), Scarborough Fair in the English Style IPA category (UK) and Swell in the Barrel Aged category (UK). Brewery manager Alex Balchin said: “It’s always a great achievement to win awards in brewing competitions that are judged by our industry peers, but even more rewarding to see new beers Landmark Lager and Swell achieving success on a worldwide platform in their first industry wide competition.” The World Beer Awards are held annually to celebrate the World’s Best Beers in both taste and design. Barrel-aged beer, Swell was also awarded with a gold star at the Great Taste Awards that are dubbed the Oscars of the food and drink world. Wold Top’s multi award-winning Blonde Beer, Wold Gold, was also awarded a prestigious star. Pictured: Jenni Ashwood from Spirit of Yorkshire with sister, Kate Balchin from Wold Top, with their collaborative beer, Swell.

A BOTTOMLESS BRUNCH The UK-bar group – the Botonist (England and Wales) - is brightening up the remainder of 2020 after the launch of their brand new weekend Bottomless Aperol Brunch. Not only is the Aperol as free flowing as Trevi fountain (well at least for 90 minutes), you can channel your inner Botanist with some limited-edition exclusive Aperol Spritz trees for the table. Guests, and their bubble, can choose from a wide-selection of set priced brunch dishes and artisan tea and coffees from the a la carte menu, or choose to upgrade to a choice of any brunch dish bottomless Prosecco or Aperol Spritz – served from the tree – for just £26.50. From the traditional full English or equally heart vegan full English, classic Smashed Avocado on Toast to The Botanist’s very own Nutella and Biscoff French Toast, there is something for all tastes (the Botanist Aperol Bottomless brunch is served on Saturday and Sunday across The Botanist venues, with service times varying between sites). The Great Taste Awards judging panel concluded that barrel-aged beer, Swell was ‘a beautiful blend of the casks, which is a skill in and of itself and it is a very nice drink’ and ‘well textured and complex, plenty of weight and power’ whilst Wold Gold had a ‘gently honeyed, beguiling nose.’ In the Great Taste Awards 2020, 12,777 products were judged by 144 of the most discerning palates, belonging to food critics, chefs, cooks, restaurateurs, buyers, retailers and producers, as well as food writers and journalists.

www.papa.org.uk 33

PROFILE

Virtual tastings AND

home delivery Gwin Dylanwad Wine, a rural wine bar in Dolgellau, Wales, has turned to virtual wine tastings and home delivery, reveals owner, Dylan Rowlands. What was your business like prelockdown? My wife and I run Gwin Dylanwad Wine based in a sixteenth century building in Dolgellau, a town in rural Wales with approximately 2,700 people. Over the last 30 years we’ve run a bistro style restaurant at street level whilst developing the wine side of the business in the cellar. We were already importing wines from Europe and then six years ago we decided to change direction and take the leap to convert to a wine shop with a café and wine bar. Prelockdown we employed two full time and six to eight part time staff and operated a dine-in model with 25 – 30 seats inside and two small tables outside. How did COVID-19 affect your business? What did you change? When COVID-19 struck, we lost all our wholesale trade and we closed the café and bar. We paused for about two or three days to carefully think about what we needed to and could do as a business. Wine delivery and a courier service We decided that we would use the time to build up the wine side of the business by delivering directly to our customer base. From the second week of lockdown we were sharing our wine delivery service on social media and were taking orders online. We delivered two days a week – one day 40 miles to the south and the other day 40 miles north up to Anglesey. We would then use a courier service to reach people in other locations. All staff were furloughed straight away whilst my wife and I kept the business 34

going. We felt this was safer until we could build the business back up and then work on slowly bringing our staff back in. These were all tough decisions. Virtual wine tastings As a way of connecting with our customers, we put together mixed cases of select wines and organised virtual wine tastings on Facebook Live. We were quick off the mark to do this and worked hard on social media to promote the evenings. We took care to deliver the wine to people on time, ready for each session. During the tasting, I talked people through each wine, giving them the history and details and gave people a chance to ask questions. We sold about 50 cases and received great feedback from people taking part. For a few years now, I’ve been presenting a regular wine tasting segment on ‘S4C’, a Welsh-language TV channel, so felt comfortable running the 30-minute sessions and sharing our passion for wine. We’ve just run the fourth session and will take a short break before running more. Group wine tasting and music sessions We were also asked to run some hour-long personalised group wine tastings, where we would run a zoom call for a group of friends. We delivered all the wine to one house and the other people collected it safely. Some of our virtual wine tastings have also featured music from a local band, as well as partnering with a local restaurant who would deliver food to those involved. Our customers could enjoy their food whilst we explained our wines. That

worked really well for us, and allowed our customers to have a night out and taste of normality, while all the time safely at home.

Michelin star restaurant partnership Throughout lockdown we worked seven days a week. Each Sunday, we would partner with a local Michelin star restaurant who were offering takeaways. We set up outside the restaurant and November 2020

PROFILE of. This all helped to create a food market offering. We also offered to deliver the food with the wine, which again helped us to attract new customers. Re-opening and staff training For all our efforts to be proactive, we quickly learnt that we needed more signage in the shop at eye level as people didn’t always see some of the signs on the floor and at points struggled with social distancing. We created a one-way system around the shop and split it into five clear zones with more than two metres between each zone. We carefully managed the amount of people in the shop and moved the tables to be two metres apart outside too. We made sure we followed the updated Welsh government food safety guidance closely to make sure we were set up correctly and checking anything that we were doing differently due to COVID19. When we brought our staff back off furlough, we also trained them all on the new COVID-19 procedures. We made sure they were empathetic with customers and that they knew how to interact in the right way. It can be awkward at times, especially for the younger staff who may not be as confident.

offered people wine tastings safely whilst they waited to collect their food. They learnt about the wine we offered and what to pair with certain foods. It meant we could meet new potential customers and expand our customer base. Moving the wine cellar and creating a food market offering As we adapted, we moved the wine area up from the cellar into the café area on the first floor. We knew the café area would be too small to operate with appropriate social distancing, so wanted to put it to better use. When we could, we opened as a shop selling wine and essential and artisan food products. We also offered takeaway hot drinks and increased to five tables outside. We bought in more food products such as pasta and pizza flour, which at times were hard for our customers to get hold

Working together with local businesses to manage tourists Food businesses in the area need the custom and depend on the tourist season. We want to show visitors and the local population that we care and we’re doing our best to be safe. To help with this, we worked closely with the pubs in the area to agree that we would all close at 10pm as more customers are outside drinking and it’s a mix of residential and commercial properties. This worked well to keep the noise level down and keep both the locals and visitors happy. Dolgellau is a small town with not much space for outside dining, so the local council have agreed to be flexible in their approach to parking so that we can stay open safely and have enough space to accommodate customers. We agreed with the local Council that we could put three small tables on former parking spaces. We’re not sure how long we’ll be able to do this but hoping it

might become a permanent feature that will enhance the enjoyment of the urban space. What would you recommend to other businesses? I would say look at the space you have and be realistic about what’s achievable. We knew we couldn’t operate the café as it was as we didn’t have the space to run it safely. We had to look at it with fresh eyes and think about what we could do. What do the next six to twelve months look like for you as a business? We now have an online wine business and we need to continue to develop it. We’re investing in improving our online ordering system and want to make the process as slick as we can. We also have more rooms on the second floor and if we’re able to do it safely, we’d like to open them for private dining or wine tasting for people who are in a bubble. These rooms used to be an overflow for the café but we’re thinking about what exciting things we can offer while still staying compliant and protecting our customers. Whatever happens, we’re aiming to keep the shop open and concentrate on improving every element of what we offer. Our experience throughout COVID-19 has been like starting a new business again, but we now know that we can continue to operate in a lockdown situation and safely connect with our customers.

www.papa.org.uk 35

EQUIPMENT

Catering to new

DEMANDS

The changing nature of the hospitality business in dealing with Covid has caused many operators to re-think their businesses models and menus with delivery and takeout options, and hygiene considerations, to the fore as foodservice businesses continue to adapt. DELIVERY FOCUS Redbox is an innovative delivery proposal aimed at ensuring an incomparable quality of delivered food, as though it were consumed at the restaurant table, claim its supplier Gi.Metal. The home pizza delivery, as with any other hot food suitable to be delivered, is a much requested service for many restaurants, having also experienced significant growth in demand during the lockdown period. Indeed, this service is becoming more essential, feel Gi.Metal, but it is not always linked to the quality concept - a concept beloved by the pizzaiolo who engages all his passion, from the choices of flours to the rising of the dough, up to the selection of the ingredients for cooking first class pizzas. Thus, when the pizza is delivered to the customer’s home, as opposed to being served at the table, the quality is often compromised, causing not only the discontentment of the customer but a dislike for the delivery services in general. RedBox – a new box for professional home delivery – sets out to solve this problem by maintaining the quality of the pizza, and of any other hot food, by ensuring the maintenance of heat and crispiness thanks to a patented system of temperature and humidity control. Pizza, pasta, fried food, hamburgers and any other hot food can be maintained in the right degree of warmth and 36

humidity, enhancing the most refined and sophisticated ingredients without compromising taste and quality, claim Gi.Metal. RedBox allows for the adjustment and maintenance of constant, set temperatures for all deliveries, adjusting it from 65°C up to 120°C. The patented RedBox system is electric, powered by a specific lithium battery, and offers a large capacity. It has also been designed to be used on all types of cargo scooters, both electric and gas, and on cars (four seats or more, with folding rear seats) cited in the trunk, with a special adaptation kit. An appropriate control unit, special heat diffusers, sensors and proprietary technology allow the set temperature to be adjusted and maintained (65°C/120°C) and patented temperature and humidity control system so that the food stays

dry and its taste is preserved. RedBox features a durable stainless-steel structure which is easily washable and sanitised. Currently, Gi.Metal Delivery Solutions say that they are offering different purchase options, rental or financing to help operators offer the best delivery services, and personalised quotes can be provided according to a business’s needs.

SPEED MATTERS “As the demand for hot food to go continues to rocket across the sector, so does demand for pieces of equipment that can keep up with the pace, November 2020

Pizza. Hot. Always.

ARE YOU READY FOR THE REVOLUTION OF DELIVERY? REDBOX is the new box for professional home delivery that maintains the quality of pizza and any other hot food, ensuring the maintenance of heat and crunch thanks to a patented system of temperature and humidity control. Redbox is designed to be used on all types of cargo scooters, both electric and gas, and on cars, allocated in the trunk, with a special adaptation kit.

DELIVER QUALITY FOOD

INCREASE THE QUALITY OF YOUR SERVICE

OPTIMISE YOUR DELIVERY

IMPROVE YOUR BUSINESS

Gi.Metal Delivery Solutions offers different purchase options, rental or financing formulas to grant the best delivery service. For more info and to request a personalized quote, visit our website WWW.GIMETALDELIVERYSOLUTIONS.IT

DIFFERENCIATE FROM COMPETITORS

EQUIPMENT particularly within pizza outlets where operators are looking to serve a customer in a matter of minutes. It is therefore important that operators invest in a pizza oven that is equipped to keep up with this pace,” says Steve Hemsil, sales director – UK & Ireland, Welbilt (https:// www.welbilt.uk/). “For example, Welbilt’s Lincoln Impinger II Express with FastBake® technology allows operators to bake up to 35% faster than other conveyor ovens, thus providing venues with the chance to increase turnover, whilst also reducing queues for customers. “Also designed to ensure a crisp, even bake, time after time, the Lincoln Impinger II Express is a must for venues that are looking to elevate their pizza offering. Plus, as this unit automatically takes control of the entire baking process, the user does not need to monitor the bake quality. In fact, this impressive pizza oven even automatically ejects the pizza from the oven at the optimal time!” Boasting a spacious 28” baking chamber, the Lincoln Impinger II is also suited to venues that are looking to meet high pizza demands with no compromise on quality, claim Welbilt. And for venues that are looking for even speedier pizza solution, then Welbilt suggest their highest-speed Merry model - the eikon® e2s (operators can cook pre-baked pizzas in as little as 75 seconds, and frozen pizzas in under two minutes, with no compromise on food quality).

“Thanks to these exceptional speeds, operators will not only be able to significantly reduce wait times for customers, but be able to generate additional revenue by turning over a high volume of pizza orders,” adds Steve Hemsil.

Jestic Foodservice Solutions (www.jestic.co.uk) reports that it has strengthened its equipment portfolio after securing a deal to become a trade distributor for the XpressChef™ range of advanced high speed ovens. XpressChef™ from ACP Inc. high speed ovens are trusted by QSR operations around the world to deliver high quality food, in a fraction of the time – and are available in a variety of footprints, capacities and cooking technologies. “We are delighted to be able to offer our customers the XpressChef range from ACP Inc. All three variants, the 2C, 3i and the 4i have the proven power and performance to rapidly cook a wide variety of menu items to a consistently high standard. Efficiency and speed are complemented by ease of use with simplified menu management and controls which can be used by staff

of any skill level to give foodservice operators a competitive advantage,” says Steve Morris, sales director at Jestic Foodservice Solutions. The XpressChef 2C combines a powerful 2700 Watt convection oven and a 1400 or 1900 watt microwave to produce high quality baked goods fast. Perfectly suited for front or back of house, feel Jestic, the 2C is compact but can still cook a 12” pizza and is stackable, to increase throughput and save valuable counter space. The XpressChef 2C also features a user friendly lift and pull handle and a full colour, multi-lingual LCD HD display (ventless models with catalytic converters are also available). The XpressChef 3i provides speed and performance in a compact, front of house footprint. Available with an impressive 4000 or 5000 Watts of power, the three cooking technologies – impingement, convection and microwave - make cooking a variety of foods on-demand quick and easy, claim Jestic. The ventless 3i can be positioned anywhere, saving on the expense of ventilation systems. It also benefits from a number of safety features including the cleverly engineered gasketless inner door, which drops well below the cooking surface for the safe removal of food from the cavity. The 4i, with its the generous 38 litre cavity makes high-volume, speed cooking easy - harnessing impingement, convection, infra-red radiant and microwave cooking technologies to give operators a fast, powerful and flexible cooking solution. Operators can bake, roast, grill, steam, and toast. The easy to use 7” True Touch™ HD Touchscreen is fully customisable, and incorporates a HD image-based menu to eliminate any language and literacy barriers. The 4i is also easy to clean thanks to a host of features including pre-installed non-stick oven liners, two cleanable air filters, with a ‘clean filter’ reminder and the gasketfree, easy-clean door seal. XpressChef joins Jestic Foodservice Solutions’ impressive range of leading brands including Henny Penny, Josper, Wood Stone, Vitamix, Alfa, Metro, Edge, Sveba Dahlen, Venix, Irinox, Rotisol, Rosinox, Frontline International, Moduline, Antunes and Carlisle Foodservice Products. November 2020

EQUIPMENT

TRADITIONAL DECK For operators seeking to add to, or boost, their pizza offering quickly, and with minimum fuss, electric deck ovens offer a good solution. Blue Seal Commercial pizza ovens, for example, are traditional Italian style, stone base deck ovens, perfect for cooking delicious deep-base or thin based pizza, claim the company. Designed for everyday professional use, these powerful electric ovens can cook at the all-important high temperatures necessary to help ensure fast service, as well as great cooking results. They can also act as an alternative to wood burner stoves, or gas ovens,

www.papa.org.uk

point out Blue Seal, which for some operators can mean higher maintenance, as well as require more specialist and costly extraction systems to take away smoke and fumes. Blue Seal’s ovens can accommodate four 12” pizza per deck, are compact, versatile and very operator friendly, point out the firm. Single deck and twin deck ovens, which operate up to 400°C giving optimum cooking temperatures for decks of their size, are available in their range. The single deck can be stacked onto the twin deck very easily so as to create a capacity-boosting triple deck, as well as helping to maximise the output from the floor space. The Blue Seal oven chambers also all function independently, allowing the pizza chef to control temperatures and bake more types/sizes of pizzas at once, therefore reducing serving times for busy restaurants. “We appreciate that restaurants need uncompromised, consistent quality results from the equipment they use,” says Blue Seal’s David Chesshire. “That’s

why Blue Seal pizza ovens use accurate thermostatic temperature control and eco-compatible material for thermal insulation, and their high quality refractory stones which provide excellent heat retention. “Each chamber has top and bottom temperature control, so the pizza chef can adjust the performance of the chamber to suit baking pizza either in pizza pans, or traditionally straight onto the stone. These ovens compliment the rest of the Blue Seal product range very nicely, maintaining the power/ performance and reliability expected from our brand.” HYGIENE AND CONSUMER CONFIDENCE Wrapmaster – the award-winning professional dispensing system – has launched a new food safety hub to keep kitchens virus free and get businesses back on track. Bringing together consumer insight, need to know information and top advice from Covid19 food standard experts, the Wrapsafe

EQUIPMENT hub has been designed to provide simple solutions to keeping chefs safe, and kitchens hygienic, say the firm. Available at www.wrapsafe.co.uk, the portal features a specialised video from top food safety expert and Covid19 standard advisors, Safer Food Scores to help identify the best hygiene practices for kitchens, and over on the Wrapmaster video page, chefs can also access six individual videos examining and advising best kitchen practice. Presented by Audrey Deane, technical director at Safer Food Scores, the videos

offer straightforward and practical guides when it comes to food prep, team safety, catering equipment, as well as kitchen cleanliness during and after service in the new normal. “Wrapsafe is designed to provide easy, achievable steps to keep kitchens safe and reassure diners. As a foodservice partner, Wrapmaster is focusing on helping kitchens navigate this new normal and now more than ever our team is passionate about helping chefs rebuild their confidence with a fullservice approach. We hope through

Wrapsafe – as well as our hygienic and safe dispensing systems – we can help operators get back to business,” says Adrian Brown, managing director, Cofresco Foodservice. “Consumers are hyper aware of just how important hygiene and food safety is. A staggering 93% of diners would feel reassured if pubs, restaurants, and takeaways took steps to update equipment that can be cleaned out and sterilised regularly. Simple upgrades like swapping to Wrapmaster will have a direct impact not only on your hygiene,

Carluccio’s install wood fired pizza ovens Chimflue and exodraft report that they have been working with several of the Carluccio’s restaurants following a buyout of the brand, saving 31 restaurants in the chain. Several of the rescued sites are being developed to include wood fired pizza ovens - a focal point in the restaurant to deliver perfect, wood fired pizzas and the theatre of having the pizzaiolo in the centre of the restaurant. The Carluccio’s chain was established in 1999 by the late chef Antonio Carluccio, and was a great success for many years, with more than 70 locations opened UK wide. However, with such fierce competition in the restaurant sector followed by the catastrophe of lockdown, unfortunately the company went into administration. 1000 staff lost their jobs and 40 sites were closed, but in a deal that saved the brand, the Boporan Restaurant Group bought the name and 31 of the restaurants saving more than 800 jobs (the group is also the owner of Giraffe, Ed’s Diner, Cinnamon, and Fishworks, as well many other brands in food production). Chimflue engineers and their installer team designed and fitted extract system for the new oven at Carluccio’s in Solihull, 40

during their refurbishment. The centre piece is a beautiful copper-clad Mobi pizza oven installed in the restaurant area, with a glass walled seating area surrounding it. The dual fuel fired pizza oven was connected to a Poujoulat Therminox TI twin wall flue which passed around the existing ceiling void before rising to termination above roof surface with an exodraft RSV016 - guaranteeing perfect draft to the oven at all times. The control system coupled with this flue and fan incorporated CO and CO2 detection along with current monitoring. This arrangement allows an interlock to be installed into the gas supply to the oven and also ensures automatic running of the extract in the event of out of hours spillage being detected – all in line with the guidance set out in DW172. These works were carried out in a matter of a few days by one of Chimflue‘s experienced installation teams and the restaurant was soon up and running on schedule serving a delicious range of pizzas for both dine in and takeaway customers. November 2020

RECOMMENDED BY

HETAS AND CEDA

CHIMNEY FAN FOR PIZZA OVENS REMOVES SMOKE AND BAD ODOURS In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the woodfired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result? A kitchen full of smoke and unsanitary particles. The exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours. At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results.

Find out more and watch our customer case video at:

w w w.exodraf t.co.uk/pizza

EQUIPMENT

Don’t delay combi-cleaning, warns Rational Rational is warning that it’s essential for kitchen staff to follow the cleaning procedures recommended by their machine’s manufacturer to keep combi steamers operating safely and efficiently. The company says that in the wake of the COVID-19 pandemic, some operators are delaying cleaning in order to save money, but this can lead to the build-up of dirt and scale, which may compromise cooking results, increase energy consumption and running costs and ultimately lead to equipment breakdown. Typically, combi steamers should be cleaned every day as part of the kitchen routine. Most quality machines have self-cleaning programs that make what would be a time consuming and unpleasant chore effortless. On Rational’s new iCombi Pro, the iCareSystem tells operators when they need to run the programme to clean the combi, minimising the use of chemicals – because it only asks for a clean when it’s necessary (call 01582 480388, freephone 0800 389 2944 or visit www.rationalonline.com).

but also consumer perception in the months ahead.” “Working with Wrapmaster and through the Wrapsafe project, we want to show the simple steps, tricks and solutions that will reduce levels of viruses and bacteria in kitchens. They’re all easy, achievable and by changing some old habits chefs really can boost hygiene standards in their kitchen,” adds Audrey Deane. “With 71% of consumers saying they will now check hygiene standards online or with operators before booking a table, improving hygiene back-of-house can have a big impact on what happens front-of-house (Toluna data). The Wrapsafe hub also offers downloadable interactive guides and infographics to help operators understand their diners’ worries.” Jestic has been adding a number of hygiene and sanitation-related equipment to its portfolio of products in recent times, having expanded its range of Metro commercial storage and shelving products with a flexible range of PPE and sanitiser storage solutions, including a PPE Tree, a Multifunction Mobile PPE Station and a PPE Check-In Station which offers mobile and secure storage. The four-sided PPE Tree, for example, increases the availability of hand sanitiser and PPE in high traffic areas, whilst handy shelves provide the flexibility to store supplies, other PPE, or hold a waste container The Multifunction Mobile PPE

Station includes Total Lock castors which make the station easy to reposition and stable when in use, plus rails can be reconfigured or used for mounting signage. The PPE Check-In Station offers safe and secure PPE storage and access for a kitchen brigade or work shift and comes complete with two single glove box holders, one x gallon sanitiser holder and one x 2 two litre sanitiser holder in Metroseal grey with antimicrobial protection.

The company has expanded its Venixlife range too with the O3 box – a flexible and compact ozone sanitisation cabinet, suitable for a wide variety of foodservice and workplace applications. “With Coronavirus still a very real danger, ensuring the safety of staff and customers remains a priority. The O3 Box incorporates an ozone generator and laboratory tests have shown it can eradicate up to 100% of viruses and November 2020

EQUIPMENT

bacteria after a full cycle - so operators can rest assured that a wide variety of items from plates to glassware, to cookware and even work uniforms are sanitised, hygienic and safe to use,” explains Steve Morris. “The stylish stainless-steel cabinet will fit seamlessly in commercial kitchen environments and with a footprint of just 600mm x 630mm operators will also appreciate the space-saving design.” Adjustable shelves in the O3 Box incorporate specially designed slots so the ozone can circulate freely to ensure a complete and effective sanitisation.

If there’s one area of foodservice hygiene that consumers are aware of, it’s ice. Every year the media carries stories about problems with ice hygiene in pubs, fast food outlets or shops. One of the issues is in the cleaning of the ice machines, which is why Hubbard Systems say that they have recently launched the Scotsman range (www.scotsman-ice.co.uk) of XSafe icemakers into the UK. To back up this launch, Hubbard is also offering all XSafe customers a certificate that they can display in their premises and a sticker for their window or door, confirming that the ice is XSafe-protected. XSafe is a sanitation system that’s certified to destroy all known bacteria and viruses (including coronaviruses) and significantly reduces the growth of yeasts, moulds, mildew and slime within the ice maker. It’s highly effective at keeping the interior hygienically clean, claim Hubbard, thus it not only enhances food safety (ice is classified as a food) but also reduces staff workload, since they don’t have to clean the machine as often. “We need to be creating an environment where consumers feel safe

when they go to a foodservice site,” says Pete Gray, managing director of Hubbard Systems. “These certificates and stickers contribute to that, by showing that the operator is taking measures to make their site as hygienic and safe as possible.” Scotsman XSafe is a complete sanitation system which operates 24/7 and requires no day-to-day maintenance, say Hubbard, as it works silently in the background whenever the ice machine is in normal production mode, providing continuous protection of both the ice which is produced and the ice which is stored within the confines of the storage bin. XSafe also uses the natural disinfectant power of UV light to help keep the interior of the ice machines in peak hygienic condition, and unlike standard UV systems, XSafe first uses the UV light to convert oxygen into ozone, then converts the ozone into activated oxygen, then blows it throughout the interior, point out Hubbard. This activated oxygen is what attacks a wide spectrum of contaminants, including coronaviruses, germs and bacteria. It does this by

November 2020

OUR FLOUR, YOUR PASSION FOR AUTHENTICITY.

A wholemeal flour obtained by a gentle grinding, to fully preserve the authentic taste of wheat. This is Mora, dedicated to all pizza chefs looking for a pizza with a unique flavor. Discover your ideal flour on le5stagioni.it

A brand by Agugiaro & Figna

EQUIPMENT destroying the bonds in the molecules of the contaminating material, making them harmless. CONFIGURATION HELP Hoshizaki’s brand new Gram Configurator uniquely puts the power of design into the hands of the customer, claim the company, allowing them to create a tailor-made refrigeration solution which accommodates their specific, individual needs. “In just a few clicks, customers can now configure their chosen Gram product by the series, temperature range, refrigerant and material finishing, as well as choosing from a wide range of options and addons,” explains Simon Frost, director UK & Ireland, Hoshizaki UK. “As a customer-orientated brand, Hoshizaki understand that different kitchens require different refrigerated storage solutions, hence why one of

our main goals is to continue to work on support strategies for our partners and customers to provide smooth, easy and efficient information, sales and purchase processes. We believe our new configurator is a perfect example of this effort.” The first step is to select the most suitable cabinet or counter range for you considering your kitchen layout, and routines (to find the perfect fit, you can also filter down the portfolio by selecting your required temperature range, refrigerant, exterior/interior material and choose between counter and upright cabinet, Hoshizaki point out).  Next, you can assemble your individual upright or counter by selecting different component configurations, such as legs, castors, table-top options, and your preferred electrical plug (for upright

cabinets, you can select the number of shelves as well as the orientation of your cabinet door). For the final step, you can then save the product as configured, and after submitting your contact details, you will receive an email with a configuration summary. Simultaneously, the correct sales branch for your region will receive an automated notification to forward to a certified dealer in your region, say Hoshizaki (to see how the Gram configurator works, visit https:// configurator.hoshizaki-europe.com/).

LEGAL New data collection requirements for hospitality businesses After the government’s decision to restrict social gatherings to limit the spread of Covid-19, pubs, cafés and restaurants across England must, by law, have a system in place that records and stores their customers, visitors and staff’s contact details. Harpreet Sandhu (pictured), partner and expert data protection solicitor in Nelsons’ commerce and technology team (www.nelsonslaw.co.uk), outlines what this means for businesses. What are the new rules? Organisations have previously been advised by the government to collect and store their customers, visitors and staff’s contact details, and many businesses have done so. However, as of Friday, 18 September, it became formally mandated, and non-compliance with the rules will result in fixed penalties for organisations. Where do the rules apply? Further details regarding the new measure are expected to be released on the government’s web site, which 46

should specify the settings where the laws will apply. However, in the main, they will apply to hospitality premises and businesses, close contact services, and other tourism and leisure venues. The government has also confirmed these organisations could face penalties if they don’t ensure their premises are ‘Covidsecure’, which includes taking group bookings of six or more people. What contact details need to be obtained? The businesses that these rules apply to will be legally obligated to collect and hold the contact details of every customer, visitor and staff member on their premises. The contact details that need to be taken include the person’s full name - telephone number, date of visit, time of arrival, and, if possible, time of departure. How should these details be stored? The data collected and held by organisations must be in compliance

with the General Data Protection Regulations (GDPR) and Data Protection Act 2018. How the information is collected and stored will be very much dependent on the industry sector of the business, but it should be done as straightforwardly as possible, using either an existing system for processing personal data or a new solution. How long will businesses need to keep the information for? The details will need to be stored for 21 days and shared with the NHS test and trace scheme, if requested. If the NHS test and trace system requires the details, this will be due to the fact that a business’ premises have been identified as a potential location of a local outbreak of Covid-19. NHS test and trace will then contact anyone who may have been exposed to the coronavirus at the organisation’s venue and provide them with appropriate public health advice. November 2020

COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk Showroom at 7 St Kildaâ&#x20AC;&#x2122;s Road, Harrow, London, HA1 1QD

RECIPE Ingredients • 1 tbsp olive oil • 1 large onion, chopped • 2 garlic cloves, crushed • 2 carrots, chopped into small pieces • 3 celery sticks, thinly sliced • 1/2 medium swede, chopped into small cubes • 50g fine green beans, trimmed and sliced • 1.5 litres vegetable stock • 410g can borlotti, cannellini or haricot beans in water, drained • 400g can chopped tomatoes • 2 tbsp tomato puree • 1 tbsp dried mixed Italian herbs • Chunk of rind from Parmigiano Reggiano, for added flavour • 80g small pasta shapes • Salt and freshly ground black pepper

: ration Prepa nutes 20 mi ng: Cooki tes u 50 min s 4-6 Serve

Minestrone with Parmigiano Reggiano A classic minestrone is easy to make and packed with healthy vegetables, with Parmigiano Reggiano adding flavour and authenticity, as well as some valuable protein.

• Parmigiano Reggiano, finely grated, to serve Method 1. Heat the olive oil in a large saucepan. Add the onion, garlic, carrots, celery, swede and green beans. Fry gently over a medium-low heat for five to eight minutes, stirring often. 2. Pour in the stock, then add the canned beans, tomatoes, tomato puree and dried herbs. Add the chunk of Parmigiano Reggiano rind – this will impart a delicious flavour to the soup. Bring to the boil, then reduce the heat and simmer gently for 30-35 minutes, until the vegetables are tender. 3. Add the pasta to the saucepan. Stir well, then cook for eight to 10 minutes, until the pasta is tender. Season, then serve, sprinkled with lots of Parmigiano Reggiano. Cook’s tip: Always remember to make use of the flavourful rind from your chunk of Parmigiano Reggiano – especially good in soups and risottos.

November 2020

NEW PRODUCT

Vegetable pizza crusts: A healthy alternative without sacrificing taste! Monte Pizza Crust is one of the few producers in Europe specialised in producing dough balls and pizza crusts. Because the core business of Monte Pizza Crust is the production of dough balls and pizza crusts only, and not the topping of pizza crusts, Monte Pizza Crust can be truly mentioned a specialist. Based in The Netherlands, Monte has a clear vision - be the market leader on the complete range from dough balls to pizza crusts. Originally selling mainly into the foodservice segment, such as wholesalers, caterers, schools and universities, ship supply and hotels in the Benelux, Monte Pizza Crust sells nowadays all over the world. Retail has also become an important part of the customer base. This is a result of the success of the deli

concept and the demand by customers for just a base to make ‘their’ pizza at home themselves. Great news! Next to their trusted range of pan baked crusts, stone baked crusts and dough balls, Monte Pizza Crust has extended their product assortment with vegetable crusts! These crusts contain a lot of fibres and even more flavours than the crusts you are used to. A tasty crust for every pizza lover and people who prefer a healthy lifestyle without sacrificing taste. Therefore, an ideal product for foodservice and retail companies. This new pan baked vegetable crust is available in four different tastes: pumpkin, cauliflower, beetroot and spinach. These vegetable crusts contain only natural ingredients, are completely vegan and

contain at least 30% of vegetables. They are available in 25 cm (10”), version ‘thin & crispy’. Are you getting hungry already? Get in touch with our sales department and dial +31-76 5014900 or email to sales@ montepizzacrust.nl, or contact our partner in the UK, Pizza Plus Foodservice (http:// www.pizzasuppliers.co.uk/).

www.papa.org.uk 49

PROFILE

Catering to

staying in How it works Birtelli’s (http://www.birtellis.co.uk), an artisan pizza company based in Royal Leamington Spa, successfully launched their Pizza Kit concept during lockdown delivering across Warwickshire, and have now extended their reach to deliver next day across the UK. ADAPTABLE Birtelli’s is an independent stone baked pizza delivery start-up, passionate about crafting artisan pizza made from the finest natural and award-winning ingredients, having been established by two entrepreneurial brothers from Warwickshire, and supported by one of the UK’s finest, up and coming chefs, Paul Foster. Like many in the hospitality industry, Birtelli’s pivoted their business model during lockdown to offer pizza kits alongside their popular takeaway menu, delivering the kits to local residents, and even supplying entire teams of remote workers and virtual events. As the kits proved to be a huge success throughout Warwickshire and the Cotswolds, they 50

say that they are excited to now be able to offer next day delivery to the whole of the UK. Staying in as a family has never been so enjoyable as actually creating a family meal together, feel the pizzeria, and the simplicity of a pizza kit means that it can be tailored to the tastes of individual family members, and at the same time be crafted with sumptuous award winning British produce. Make it, Bake it, Eat it – with your own personalised pizza kit – is their mantra. With fresh natural ingredients, a light digestible dough, and a selection of vegetarian and vegan options, a family meal at home can be turned into a nutritious, simple and fun experience, Birtelli’s suggest.

1. Select your pizza kit and order online at www.birtellis.co.uk for next day or named day delivery. • Choose between a pre-made half-baked base (suitable for normal domestic ovens), glutenfree base, or a fresh dough ball that can be hand-stretched at home and used in a pizza oven. • Choose your toppings (each kit includes everything you need to create a Birtelli’s pizza at home, including your choice of base, Birtelli’s tomato sauce, 100% British Mozzarella and your choice of gourmet toppings). • Add craft beer to your order, should you wish. 2. Your fresh pizza kit is delivered to your door in eco-friendly packaging. 3. Check out the making and baking instructions. 4. Assemble your pizza, bake, and enjoy fresh from the oven.

November 2020

PROFILE You can select from a ready to bake crafted base that has been baked on stone to give you that authenticate taste, or Birtelli’s finest natural dough balls for those pizza enthusiasts with home pizza ovens. Each family member can then select from 10 signature pizzas and an extra special seasonal guest pizza, all with freshly prepared toppings portioned for great taste and zero waste too. SUSTAINABLE AND LOCAL “The provenance and quality of ingredients is an absolute priority to create the best pizza possible,” says Birtelli’s executive chef and Michelin starred chef and restaurateur, Paul Foster. “Being able to spend time as a family, where cooking dinner becomes an experience that galvanises the family, where even the kids want to roll up their sleeves, makes for a perfect night in throughout the week.” The founders of Birtelli’s emphasise that they are passionate about quality British produce and exceptional service, with a real focus on sustainability. Their ethos for ‘Good, Honest, Natural’ stretches across

every part of the business, including packaging (where at present 96% is plastic free and just 4% recycled, reusable plastic, and a 100% commitment to be plastic free). Their toppings include creamy fiore di latte mozzarella produced by awardwinning Yester Farm Dairies in East Lothian, traditionally cured ham and salami from the esteemed Wenlock Edge Farm in Shropshire, award-winning Ticklemore Goats cheese from Sharpham Estate in Devonshire, and Biggleswade chillies grown by Italian, Salvatore Genovese, in the greenhouse at his family farm in Bedfordshire. Birtelli’s have also partnered with independent awardwinning breweries including Purity and Tiny Rebel to offer the option to add craft beer to your pizza kit. The pizza dough itself is made from natural ingredients only, using the finest ’00’ flour, nutrient rich wheat germ, extra virgin olive oil, rapeseed oil, with tiny amounts of sea salt and yeast. Fermented for up to 72 hours, the result is light, digestible and plain yummy, feel Birtelli’s.

PACKAGING AND PRICING 96% of Birtelli’s packaging is plastic free, and everything they deliver can be eaten, reused, recycled or composted, they report, adding that they are continuing to ‘nibble away’ at the remaining 4% to reach their sustainability goals.

Pricing starts at £16.99 for a two pizza kit, £23.99 for a three pizza kit and £29.99 for a four pizza kit. Next day or selected day delivery costs £3.99.

Advertise in December ITALIAN CLASSICS In our annual celebration of speciality Italian food, we indulge in some recipe ideas and showcase some Italian food and ingredient classics that can help operators stand out from the crowd, as well as put a spotlight on food types from the various Italian regions. SOFTWARE What types of software, apps and EPOS systems can help operators, and their customers, with the food ordering and delivery process? And can they help with branding and marketing too? We report on some of the latest launches, and find out how they can enhance, as well as optimise, a food business’s smooth running. DESIGN AND BRANDING For many in the Italian food business, the design, furnishing and branding of their concept presents challenges as well as opportunities in light of strong competition from other cuisines. With advice from those in the marketing and design business, we offer some insights.

Contact Andrew Emery 01291 636334 andrew@papa.org.uk www.papa.org.uk 51

action to enforce COVID-19 regulations - enforcement lies with the police and Local Authorities. And no action is being threatened if a business does not check individual IDs/addresses.

Association update RECENT ONLINE MEETING Diane Wehrle, marketing and insights director at Springboard recently did a presentation entitled ‘where are the people?’ on how high street footfall has changed with COVID-19. If you missed it go to: www.sandwich.org.uk/images/attachments/2020/springboardpresentation-21102020.pdf. Springboard’s free consumer attitude survey will be available at www.spring-board.info from 2 November. FACE COVERINGS They only need to be worn by staff when they are likely to come into contact with members of the public. Staff who are in back of house areas, to which the public do not have access (such as a kitchen in a restaurant), are not required under these regulations to wear a face covering. With regards to screens specifically – If businesses have taken steps in line with HSE guidance for COVID-19 secure workplaces, to create a physical barrier between workers and members of the public, then staff behind the barrier will not be required to wear a face covering. Local authorities and the Health and Safety Executive can consider a range of enforcement actions over Perspex screens which do not adequately address the risks to comply with the relevant legislation and guidance for COVID-19 secure workplaces. WELSH GOVERNMENT Wales has announced a ‘fire-break’ which started on 23 October and will end on Monday 9 November. It applies to everyone living in Wales and replaces the local restrictions which are in force in some parts of the country. Businesses will also be able to access the support available through the existing Job Retention Scheme or the new expanded Job Support Scheme. An overview can be found on the Welsh Government website at: https://gov.wales/national-coronavirus-fire-break-to-be-introducedin-wales-on-friday The Welsh government has also announced it is increasing the amount available in the third phase of the Economic Resilience Fund to nearly £300m to support businesses through the ‘fire-break’. More information can be found on the Business Wales website BUSINESS RESPONSIBILITY FOR ID CHECKS The Home Office has clarified the position regarding the responsibility for businesses to record the names and addresses of guests. They say businesses should take reasonable steps to encourage individuals to adhere to COVID-19 restrictions. There is no legal requirement for businesses to check guest IDs, nor to take 52

JOB SUPPORT SCHEME - OPEN The Chancellor’s announced changes to the JSS reduces the employer contribution to those unworked hours to just 5%, and reduces the minimum hours requirements to 20%, so those working just one day a week will be eligible. Employers using the scheme will also be able to claim the Job Retention Bonus (JRB) for each employee that meets the eligibility criteria of the JRB. This is worth £1,000 per employee. Taking JSS-Open and JRB together, an employer could receive over 95% of the total wage costs of their employees if they are retained until February. BUSINESS GRANTS The Chancellor has also announced approved additional funding to support cash grants of up to £2,100 per month, primarily for businesses in the hospitality, accommodation and leisure sector who may be adversely impacted by the restrictions in high-alert level areas. These grants will be available retrospectively for areas who have already been subject to restrictions and come on top of higher levels of additional business support for Local Authorities moving into Tier 3. It will be up to Local Authorities to determine which businesses are eligible for grant funding in their local areas, and what precise funding to allocate to each business. Businesses in Very High Alert Level areas will qualify for greater support whether closed (up to £3,000/month) or open. In the latter case support is being provided through business support packages provided to Local Authorities as they move into the alert level.

NEW MEMBER

PAPAYA Papaya is an organisation that is dedicated to helping businesses thrive through the power of business insight and the streamlining of processes. Working with their customers, they help businesses to overcome some of their biggest challenges, eradicating cumbersome and time-consuming procedures, while enabling the safeguarding and development of their most prized assets; their people. Using their platform, businesses can replace manual processes, eliminate paper-based systems and put their hands on accurate information anytime, anywhere. What we do Papaya offers learning and development, health and safety, compliance, integrated e-learning, real time reporting, incident reporting and management, and contractor control through Management Information software designed to streamline processes all via a single platform. Papaya enables businesses enhance internal procedures for training and reporting and allows you to extract insight from your business and enable better decision making, driving productivity and adding value to your bottom line. For further information contact: Tel: 01780 758560 Email: solutions@papayauk.com https://papayauk.com/

November 2020

index of products BEVERAGES

DOUGH & PIZZA

Beer

EQUIPMENT

Carnevale Ltd.

Pizza Accessories

Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd.

Pizza Plus Foodservice Salvo 1968 Ltd Pizza Making Systems & Equipment Chefsrange

PASTA, POLENTA,

Fruit & Vegetables

SOUPS, SAUCES,

GNOCCHI & RICE

Carnevale Ltd.

STOCKS & DRESSINGS

Pasta (Dry)

Meat

Garlic Spreads & Mixes

Carnevale Ltd.

999 Pizza Toppings (UK) Ltd.

Riva Foods

Continental Quattro

Carnevale Ltd.

Stateside Foods Ltd.

Displays

Stagioni Ltd.

Danish Crown

Pasta Sauces

Chefsrange

GCL Food Ingredients.

eDawn Farm Foods

Leathams PLC

Drinks Systems

Leathams PLC

Carnevale Ltd.

GCL Food Ingredients

Lupa Foods

Fryers

Makfa JSC

KITCHEN & SERVING EQUIPMENT

Bakery Ovens Chefsrange Chargrills Chefsrange

Wine, Spirits & Liqueurs

Cooktek (MCS Technical

Continental Quattro

Products)

Chefsrange

Stagioni Ltd.

Jestic

Carnevale Ltd.

Pizza Ovens

Griddles

BREAD, CAKES & DESSERTS

Garlic Bread Riva Foods CHEESE, DAIRY & EGGS

Chefsrange Jestic Pizza Plus Foodservice

(UK) Ltd. Carnevale Ltd. Dairy Partners Ltd. Eurilait Ltd.

Cooktek (MCS Technical

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

GCL Food Ingredients. Salvo 1968 Ltd. Surgital SPA

Products) Jestic Holding Ovens Jestic Induction Cooking & Holding Cooktek (MCS Technical

PIZZA DOUGH, BASES & CRUSTS Dough Balls Pan' Artisan Pizza Plus Foodservice

Stateside Foods Ltd. READY MEALS

Stateside Foods Ltd. READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Prepared Pizza (Chilled)

Lupa Foods

FLOUR & BAKERY

Preparation Counters

Salvo 1968 Ltd.

Concentrates

Chefsrange

Pizza Plus Foodservice

Prepared Pizza (Frozen)

Passata

Refrigeration

Salvo 1968 Ltd.

Freiberger UK Ltd.

Lupa Foods

Chefsrange

Stateside Foods Ltd.

Pizza Plus Foodservice

Allied Mills Durum Semolina

Stateside Foods Ltd.

Glanbia Cheese Ltd.

Flour

Leathams PLC

Allied Mills

Leathams PLC

Carnevale Ltd.

Surgital SPA

Lupa Foods

Carnevale Ltd.

Ornua Ingredients Europe

Salvo 1968 Ltd

Chicken & Other Poultry

Stateside Foods Ltd.

Whitworth Bros. Limited

Leathams PLC

Icings

Ham

Allied Mills Improvers

Leathams PLC

Carnevale Ltd. Dawn Farm Foods Ltd. Foods Ltd.

Allied Mills

Leathams PLC

Dairy Partners Ltd.

Premixes

Stateside Foods Ltd.

Eurilait Ltd.

(Bread & Cakes)|

Italian Meat & Sausages

Futura Foods UK Ltd.

Allied Mills

GCL Food Ingredients.

Futura Foods UK Ltd.

Dawn Farm Foods Ltd. GCL Food Ingredients. Lupa Foods

FOOD WHOLESALERS

Salvo 1968 Ltd

Booker Wholesale

Pancetta

Continental Quattro Stagioni Ltd.

Carnevale Ltd. Danish Crown Pepperoni

Leathams PLC

Carnevale Ltd.

Salvo 1968 Ltd.

Danish Prime

COMPUTING

Stateside Foods Ltd.

Dawn Farm Foods Ltd.

Online Ordering Solutions

FRUIT & VEGETABLES

GCL Food Ingredients.

SOLUTIONS

Just-Eat.co.uk Ltd. DELIVERY &

PACKAGING Heated Pizza Delivery

Salami Carnevale Ltd.

Chargrilled Vegetables

Danish Crown

Carnevale Ltd.

Dawn Farm Foods Ltd.

Olives

OILS & VINEGARS

Leathams PLC

Bag Systems

Lupa Foods

Cooktek (MCS Technical

INSURANCE

Products)

Insurance Protector Group

PIZZA TOPPINGS

Beef

Carnevale Ltd.

Eurilait Ltd.

Canned Tomatoes

Stateside Foods Ltd.

RICE

Parmesan

TOMATOES

Pan' Artisan

Fish

Salvo 1968 Ltd.

Conveni

Products)

Dawn Farm Foods Ltd.

Glanbia Cheese Ltd.

Soups

Conveni

Carnevale Ltd.

Mozzarella

Lupa Foods Salvo 1968 Ltd

Futura Foods UK Ltd.

Leathams PLC

Leathams PLC Pizza Plus Foodservice

Bacon

Futura Foods UK Ltd.

Conveni

MEAT

Eggs

Pizza Sauces

Italian

Allied Mills

Extons Foods

The Fresh Pasta Company Ltd

Pizza Bases & Crusts

Cheese 999 Pizza Toppings

Chefsrange

Pasta (Fresh)

Pizza Plus Foodservice

Salvo 1968 Ltd

Olive Oil GCL Food Ingredients.

The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising: CHAIRMAN

Geoff Parsons, Basilico

VICE-CHAIR

Keith Griffiths, Yum

FORMER CHAIR

Independent Vacancy

ITALIAN RESTAURANT

Vacancy

AGGREGATOR

Freiberger (Richard Harrow)

Seth Gulliver (Just Eat)

FROZEN PIZZA MANUFACTURER

Maurice Abboudi

Vacancy

CHILLED PIZZA MANUFACTURER

Stateside (Ian Kent ± substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR

Vacancy

SUPERMARKETS

Chilled - Vacancy Frozen - Vacancy

PIZZA RESTAURANTS

Chain Vacancy Independent Vacancy

CONSULTANT SUPPLIERS

Mozzarella TBA Cheese Ornua (Richard Thorpe) Meat Dawn Farm Foods (Jon Watkin) Flour Whitworths (Alan Ribakovs) Equipment Jestic (Steve Morris) Speciality Ingredients Leathams (James Faulkner) Italian Wholesaler Salvo (Giuseppe Motisi)

PIZZA DELIVERY OPERATORS

Leathams PLC

Chain Papa John's (David Scott)

Lupa Foods

* For the purposes of the committee, we have treated independents as having fewer than 30 outlets.

Salvo 1968 Ltd

index registered suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

Booker Wholesale Equity House, Irthlingborough Road, Wellingborough, NN8 1LT Contact: Andy Milne 07587 886315 andrew.milne@booker.co.uk www.booker.co.uk

C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774

Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk Conveni Willige Laagt 2, 5757 PZ Liessel The Netherlands Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

Danish Crown â&#x20AC;&#x201C; Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.dk-foods.dk

Dawn Farm Foods Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk

Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

F O O D S E R V I C E S O LU T I O N S

Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kerry Kerry Global Technology & Innovation Centre, Millenium Park, Naas, County Kildare, Ireland Contact: Gillian Raftery Tel: +353 87 948 4353 gillian.raftery@kerry.com www.kerry.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com

Lupa Foods Ltd. Suite A31, Elstree Tower, Elstree Way, Borehamwood, Hertfordshire WD6 1SD Contact: Simon Bell Tel: 0208 2362222 simon@lupafoods.com www.lupafoods.co.uk

index registered suppliers PAPA

Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfahealth.com

Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredientsuk.com Panâ&#x20AC;&#x2122;Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9FQ Contact: Charlotte Kilduff Tel: 01730 811490 Charlotte.kilduff@panartisan.com www.panartisan.com Papaya Crown Lane, Tinwell, Stamford, Lincolnshire PE9 3UF Tel:01780 758560 E-mail solutions@papayauk.com Web https://papayauk.com/

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk

Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Andrew Hargrave Tel: 01482 837285 Fax: 01482 824323 andrew.hargrave@rivafoods.co.uk www.rivafoods.co.uk Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk

We also produce a alal range of H products

We re Manufactu a zz hargioni pi toppings

Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

Stateside Foods Ltd 31 â&#x20AC;&#x201C; 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Surgital SPA via Bastia, 16/1 - 48017 Lavezzola RA Emilia Romagna Italy Contact: Eddie Grimes Tel: 07786 515906 e.grimes@surgital.it Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Gayle Hunter Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

EXPERTISE, PASSION, QUALITY AND INNOVATION Grandi Molini Italiani is recognised as being one of the best mills in Italy with five state of the art factory plants to process flour and 18 distribution and warehouse centres exporting 900,000 tonnes each year around the globe.

TRY FOR FREE

PROUD SUPPLIER TO PIZZAFACE WINNER OF THE 2019 NATIONAL PIZZA AWARDS, PIZZA OF THE YEAR

5KG BAG OF PIZZA ITALIANA OR VERACE* While stocks last

*To claim your free 5kg bag of Pizza Italiana or Verace call 01484 320516 or email sales@eurostarfoods.co.uk Pizza Italiana makes a light and fragrant pizza, especially suitable for Neapolitan and deep dish. Pizza Verace gives a crispy substantial golden crust, ideal for all types of pizza including Neapolitan.

Distributed exclusively in the UK by Eurostar Commodities, the innovative family ingredients business from Yorkshire. Experts in sourcing highest quality ingredients from around the world.

Phone: 01484 320516 | Email: sales@eurostarfoods.co.uk