Pizza, Pasta & Italian Food - Issue 135

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pizzapasta and Italian food magazine

Issue 135 December/January 2009 www.papa.org.uk

Domenico Crolla wins the Pizza Designer of the Year 2009 Award using the renowned Molino Alimonti pizza flours.

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Manufacturers an and nd Importers of Pizza Pans and Accessories, for further informa information ation or a free catalogue T: 0145 01457 57 872486 e

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pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Suskia Bollen 01291 636338 suskia@jandmgroup.co.uk

J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB.

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Welcome Our congratulations go to all the winners of this year’s Pizza Pasta & Italian Food Awards, as well as the Pizza Designer of the Year competition. Our thanks also go to the sponsors and judges for their time and support. In this last issue of 2009, we consider the benefits of ‘green’ catering equipment, hear about some of the very latest cleaning technologies and also highlight some indulgent products for the festive season.

It has been a year of mixed fortunes for the sector as a whole. The retail and delivery sectors have thrived, while many restaurants have had a far tougher time of it. At the close of the year, with an economy having been propped up in no small part due to government intervention, opinions are no clearer as to whether or not a full recovery is underway. However, we wish you a very prosperous start to 2010 when we will once again be seeking to provide you with plenty of ideas and information to help you with your plans for your own business.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents 46 Helping with hygiene - new products to help out with hygiene.

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.

NEWS

16 Green designs - environmentally-friendly catering equipment.

REGULARS

© J&M Group Ltd. 2009

42 Festive flair - recipes, products and ingredients for the festive season.

52 Index of PAPA registered suppliers.

pizzapasta AND ITALIAN FOOD

4 Management buy-in at Pasta King.

5 Own label sauces fare better than brands in salt survey.

ARTICLES

6 Restaurant customers value promotional vouchers.

34 Scrap it, or make do and mend? – energy-saving campaigns focusing on catering equipment.

9 Caffè Italia is born.

PAPA

36 All wrapped up – luxury ice cream.

40 Calabrian know-how – the spicy, well preserved food of Calabria.

11 PAPA news.

12 Pizza Designer of the Year Award 2009.

PROFILES

18 Pizza Pasta & Italian Food Awards 2009.

50 Pizza My World – Jonathan Pearson of Dr Oetker UK Frozen.

FEATURES 51 New products.

December 2009

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2010 should see restoration of growth for restaurants Expenditure on eating out in restaurants as a leisure activity

by British consumers was down 0.7% on 2007, as the ‘credit crunch recession’ hit leisure markets, with the market predicted to contract further through 2009.

However, in its new Market Report Plus Restaurants report, the market intelligence provider, Key Note, argues that an underlying demand for eating out is still increasing, and is predicting the restoration of growth from 2010 onwards.

The positive underlying trends for growth include busier lifestyles (resulting in reduced time for cooking meals at home), as well as the interest in cuisine inspired by television programmes and celebrity chefs.

Under the report’s definition, Key Note puts a value of £13.1bn on the restaurant meals market in 2009, forecasting a 4% decline in value on 2008. Due to a period of expansion being followed by a recession, growth of only 4% is registered over the last five years. It is the social trend towards eating out rather than simply drinking in public houses that has transformed

the market historically, say Key Note, but so many pubs now offer a meal service that they have grown to represent 35.2% of the market, having overtaken the quick-service sector in this decade.

Key Note has also conducted original research into the most popular branded restaurants in the UK. In August 2009, a sample of 1000 adults were questioned by NEMS Market Research as to which leading brands they had used in the previous year revealed that, excluding the quick-service brands, Pizza Hut had retained its top spot, being used by 30% of adults in 2009.

Based on the long-term factors already outlined, Key Note’s forecast is for restaurant meals total growth of 17.7% (at current prices) over the five years to 2014, taking the market to a new peak of £16.28bn. Higher commodity prices, particularly on basic items such as rice and flour, coupled with higher overheads and running costs related to energy prices and staff costs, seem likely to push meal prices up in the restaurant trade and they believe that the current trends towards value offers may be short-lived.

Grace period for 15% VAT rate Pubs, clubs, restaurants and other retail businesses remaining open past midnight on New Year’s Eve will be allowed to continue charging VAT at 15% on their sales until they close, or until 6am on 1 January 2010, whichever is the earlier, the Financial Secretary to the Treasury has confirmed.

Similar arrangements will apply to telecommunications companies in respect of calls and texts made up to 6am on 1 January. The ‘period of grace’ is restricted to those businesses that account for

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VAT at the point of sale such as businesses on a retail scheme – pubs, shops, restaurants etc - and to the cost of calls or texts made and billed in the early hours of January 1. It will not apply to businesses that account for VAT on the basis of VAT invoices issued or to mail order or on-line retail sales.

HM Revenue & Customs (HMRC) will publish a Revenue & Customs Brief on the HMRC web site (www.hmrc.gov.uk), explaining the extent of the concession in more detail.

Management buy-in at Pasta King Pasta King is under new management following a £13 million management buy-in financed by private equity firm NBGI Private Equity Ltd (NGIPE).

Pasta King was founded in 1995 to offer businesses, and in particular the education sector, healthy pasta meals and to profit from the growing Italian cuisine market, and in 2006, it was bought out by two of its long standing board directors (Sue Davenport and Paul Haigney) in a deal backed by Matrix Private Equity Partners. The company has enjoyed rapid growth, employing 71 staff, and has annual turnover of £12 million, and won six awards in 2008, including the award for Small to Medium sized UK Business of the Year at the National Business Awards.

NBGIPE is backing Howard Farquhar and Mike Cole as respectively Pasta King’s new managing director and chairman.

They have become shareholders in the acquisition vehicle alongside NBGIPE’s majority equity stake (Howard Farquhar and Mike Cole formed the cornerstone of the management

team NBGIPE backed in 2003 in its successful investment in Brambles Foods, a sandwich manufacturer, which generated an internal rate of return of 51%pa for NBGIPE’s Fund).

“Pasta King has a very strong position in secondary schools.

We want to build on that with improved merchandising, marketing and product development not only for further growth in the education sector but also to significantly increase our presence in other markets,” said Howard Farquhar, Pasta King’s new managing director.

“Our planned investment in the business is supported by NBGIPE who have an outstanding track record in working with small and medium sized UK companies.”

Richard Babington of NBGIPE has also joined the new board of Pasta King. Sue Davenport, who sold her 40% stake in the company for a reported £2 million as part of the deal, is thought to be staying with the company for a couple of months in a consultancy role. Paul Haigney remains with the company as its operations director.

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Own-label sauces fare better than brands in salt survey New research carried out by Consensus Action on Salt and Health (CASH) claims that many pasta sauces on sale in the UK, and in particular some branded products and those fronted by celebrity chefs, contain much higher amounts of salt than others.

190 sauces were tested for their salt content in the survey which looked at tomato based sauces with no meat or cheese added, green pesto and carbonara sauces (ambient, fresh and stir through versions). Both branded and supermarket own-label products from Tesco, Sainsbury, Asda, Morrison’s, Waitrose, Marks & Spencer, Somerfield and the Coop were included in the research.

Combined, the branded sauces, including Dolmio, Ragu, Jamie Oliver and Loyd Grossman averaged at 1.17g of salt per 100g, while the supermarket own-label products combined averaged at around 0.86g of salt per 100g, 25% less than the branded products, report CASH. Over a third of the products tested did not provide salt or sodium data per portion, and over a quarter gave no portion size information, with Napolina products giving their customers no information about the salt or sodium content for their latest products at all, claim CASH. The largest range of salt

content was seen in the tomatobased pasta sauces with the highest salt product found to be Jamie Oliver’s Spicy Olive and Garlic sauce with 3.0g of salt per 100g. Per half a 350g jar this works out as 5.3g (as stated on pack) nearly all (88%) of an adult’s recommended limit of 6g of salt per day in one serving, point out CASH. By contrast, Weight Watchers’ Roasted Garlic pasta sauce was found to contain just 0.1g of salt per 100g. The highest salt supermarket own brand sauce found in the survey was Sainsbury’s Puttanesca Pasta Sauce, which contains 2.0g of salt per 100g. The Co-operative Tomato & Olive Pasta Sauce contains 0.7g of salt per 100g, over four times lower than the Jamie Oliver sauce and almost three times lower than the Sainsbury’s sauce. Variations were also found in other sauces with similar ingredients (Loyd Grossman’s Bolognese sauce contains 1.5g of salt per 100g whilst ASDA’s Good For You Bolognese was found to contain just 0.3g of salt per 100g, for example).

The highest salt stir-through in the survey was Sacla’s Spicy Tomato & Pepper stir-through which contains 2.0g of salt per 100g, while the lowest product was Sacla’s Oven Roasted Tomato & Rocket Stir-through, which contains 1.0g/100g. When it came

to carbonara sauces, Dolmio Express Creamy Carbonara Microwaveable sauce was found to contain 1.5g of salt per 100g, while Morrisons Eat Smart Carbonara Pasta Sauce contained a fifth of this level – 0.3g of salt per 100g.

The lowest salt green pesto found was Marks & Spencers’ Pesto Alla Genovese at 1.0g per 100g. Sainsbury's Taste the Difference Pesto Alla Genovese was the highest salt green pesto in the survey at 3.2g of salt per 100g.

In fact, say CASH, most of the green pesto sauces surveyed would have to carry a red label for their salt content under a ‘traffic light’ labelling system, indicating that they contain more than 1.5g of salt per 100g.

Weight Watchers had the two lowest salt products found in the survey: Weight Watchers’ Roasted Garlic pasta sauce (0.1g salt per 100g) and Weight Watchers’ Napoletana, (0.15g salt per 100g).

Supermarkets also produce several own-label products under 0.3g of salt per100g, which would be classified as ‘green’ under the traffic light labelling system.

“Pasta with sauce is a quick and simple meal for many of us,” said Katharine Jenner, Nutritionist and CASH Campaign Manager. “But this survey shows it can be incredibly hard to choose a healthy option. There are still

some sauces on the shelves with really high levels of hidden salt.

We found a 30-fold variation within the tomato based pasta sauces and 22 of the 190 products we looked at do not meet the 2010 Food Standards Agency targets for salt content. We urge manufacturers to reduce their salt content and improve their labelling immediately.”

Few pasta sauce makers were willing to comment on the research’s findings, but Pasta King’s operations director, Paul Haigney said: “Salt levels in foods continue to be a major cause for concern.

As a company we have worked hard to reduce the levels of salt in our pasta sauces and meals as a whole. In 2004 we introduced strict measures to keep salt usage to a minimum and we have delivered great results. On average, a Pasta King meal contains less than half a gram of salt or about 7% of the recommended daily allowance, which is exceptionally low in comparison to some of the processed sauces found on supermarket shelves.”

The Food Standards Agency is also running a salt campaign encouraging consumers to take greater responsibility in monitoring their diet by taking time out to read the labels in order see for themselves how much salt pasta sauces actually contain.

UK debut for Italian products Gelit Professional ambient, frozen and fresh pasta and sauces are now available in the UK from Quality Food Solutions (www.qfsolutions.com), as well as Bertozzi ParmigianoReggiano cheeses made in their cheese factory in the Parco Regionale del fiume Taro,

www.papa.org.uk

near Parma, Italy.

The pasta range includes mono portion frozen pasta and sauces which are ideal for quick serve restaurants, fast casual dining, family dining, pubs and take-aways, say the company, featuring authentic flavours made to traditional Italian recipes, including Penne

all’ Arabbiata, Spaghetti al Pomodoro, Spaghetti alla Carbonara and Fettuccine al Ragu (a range of Italian risottos is also available).

From wheels of ParmigianoReggiano, Bertozzi offer a complete line of products including easy to use formats for the caterer such as freshly

grated Parmesan Flakes and Parma Sticks. As well as whole wheels and segments, products are offered readygrated without rind, in handy, convenient containers that can be re-closed again and again.

Freshly grated is available in exclusive tins, in bags and also in a new cup format, say QFS.

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Restaurant customers value promotional vouchers

■ Philip Mancini’s haul of trophies included best artisan ice cream, best chocolate ice cream, best mango sorbet and a double champion of champions win.

New ice cream champion Philip Mancini swept the board at the National Ice cream Competition run by the Ice Cream Alliance after collecting five trophies, including two champion of champions trophies.

“To make great ice cream you need passion and dedication to ensure your product is so much better than anyone else’s,” said Philip Mancini whose family business has been based at the Royal Café in Ayr since 1925. “To me ice cream should have a silky soft feel that melts in the mouth with flavours that light up your taste buds.

“We are always looking to try different ingredients and ideas to excite our customers. For example, we have just launched a new flavour called Blushing Bride which is made from smooth white chocolate ice cream and raspberry ripple puree.”

“To win five trophies is a truly outstanding achievement by Philip and his family. They were up against extremely strong competition but their ice creams were exceptional,” said Zelica Carr, chief executive officer of the Ice Cream Alliance. “The ice cream industry continues to flourish and the quality and flavour is increasing every year. The industry is now worth more than £4 billion in the UK.”

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A recent study into service levels across thirteen major high street restaurant brands (carried out by research services company, Grass Roots) has revealed that in spite of the current climate two in three (70%) of customers have not cut back on their visits to restaurants, thanks to the use of promotional vouchers.

The study also revealed that three quarters of customers have used a promotional voucher when visiting a restaurant in the past 12 months, 69% of diners had used money-off vouchers to reduce restaurant spend rather than cut back on the number of times they went out to eat and more than a quarter (28%) of customers said that they had tipped less in the current climate. Promotional vouchers were found to be successful for high street brands with 95% of those customers surveyed either using a voucher returning, or planning to return, to the restaurant based on their experience.

“When carrying out this research, we also collected information into the current dining habits of the respondents. It is interesting to see that customers of all ages are using promotional vouchers to lower their spend at restaurants whilst maintaining the number of times they eat out,” said Jamie Thorpe, group project director at Grass Roots. “This is very encouraging news for restaurant brands in

today’s climate. However, restaurant managers need to seize this opportunity to ensure that their serving staff communicate waiting times, additional items to accompany orders and satisfaction checks better to customers.”

In the survey, 260 mystery dining visits were conducted across the UK at restaurants of 13 major high street brands (Wagamama, Harvester, Pizza Express, Loch Fyne, ASK, Bella Italia, Café Rouge, Chiquitos, Frankie & Benny’s, La Tasca, Nandos, Prezzo and Zizzi’s).

Restaurants were visited at different times in the day and evening throughout the week with diners briefed to order a main course meal with a drink.

In addition, it was also found that customer expectations are high, with many service elements that would have been considered ‘excellent’ in the past, now expected as a minimum standard. In half of the visits conducted, serving staff did not suggest or offer additional items to accompany the order.

87% of diners who experienced a wait for food that was perceived as too long did not receive an apology or acknowledgement for the delay and 15% of serving staff did not check that the diners were satisfied with their meal at all. 45% of customers who did not receive a check would not return to the restaurant based on the service (for further information, visit www.grassrootsmeasurement.com).

Yearsley’s enhanced web site Yearsley Group, the frozen food sales and logistics company, who collect, store, consolidate and deliver frozen foods, including pizzas, throughout the supply chain across the UK and Europe have re-launched their web site (www.yearsley.co.uk) with a fresher more modern look that still includes all relevant company information but with outdated details having now been removed.

Each division has their own section of information within the web site so that clients can access information, relevant to them, more easily, say the company, and on the technical side, they have optimised the site for ease of use and increased visibility for relevant key words through major search engines (the web site still has access to the all important NetStock the on-line stock information system for cold storage customers).

Established in 1955, Yearsley Group now have a turnover of £140m, 13 sites at strategic locations, 330,000 pallet spaces and over 300 temperature controlled vehicles and currently handle over 50,000 pallets a day across all parts of the supply chain starting with the

storage of raw materials, delivery to the manufacturer, collection of finished goods through to delivery to retailers, wholesalers and other food outlets throughout the UK. The fleet is also a key part of the frozen food wholesaling division of Yearsley Group where branded frozen foods are sold to all the major supermarkets, regional multiples, the foodservice sector and within government contracts.

■ New and improved – the Yearsley Group’s new look web site.

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Caffè Italia is born When café operators, Ponti’s, briefed designers, Mystery, to revamp the brand identity and interior design across its 25 restaurants it didn’t expect to end up with an additional property on its hands, but with the company planning to move its operations away from tray service, Mystery spotted the opportunity to re position the original brand as Ponti’s Italian Kitchen and, for high turnover sites such as airports, to create a new ‘express’ dining concept under the name of Caffè Italia.

In line with the service and product offering, Mystery styled Ponti’s Italian Kitchen by contrasting regional home cooking with a touch of 1960s London to reflect the ‘family run since 1963’ positioning, while everything about Caffè Italia was inspired by metropolitan attitude and iconic Italian design such as that of Ferrari and Fendi.Having established two distinct brand positionings, Mystery then created an entirely new font, logo, menus, signage,

Consistently top of its class Glanbia Cheese is Europe’s leading manufacturer of mozzarella cheese for the professional pizza industry, by being consistently top of its class with superb product and unmatched levels of quality control and customer support.

Glanbia Cheese mozzarella is suitable for vegetarians and is available in ribbon or shredded form (shredded mix and blend varieties available on request), also string cheese for the crust.

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packaging and staff uniform for each. The first Ponti’s Italian Kitchen opened as a small test site in Duke St, W1, while work has already started on a flagship site in Oxford Circus. The first Caffè Italia opened in Milton Keynes in October.

“Mystery worked with us to reinvigorate our 45 year old family business to become Ponti’s Italian Kitchen. They did such an outstanding job that we let them loose on our Caffé Italia concept too,” said Stefano Ispani CEO of Ponti’s Group.

CHEESE Glanbia Cheese Limited Brunel Court, Rudheath Way, Northwich, Cheshire CW9 7LP Telephone 01606 810900 Facsimile 01606 48680

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Italian mamma teaches Rossopomodoro’s chefs A London restaurant owner has drafted in his mother all the way from Naples to make sure his chefs can cook her secret recipe for Italian ragù sauce properly.

Simone Falco, managing director of the Neapolitan restaurant chain, Rossopomodoro, has launched a new menu featuring the traditional Italian dish, made from his mother’s secret recipe. Since arriving in London from Naples in October, Bianca La Montagna has spent a week with each of the head chefs at Rossopomodoro’s three restaurants, to make sure they know exactly how to recreate her coveted recipe.

The special dish (named ‘A Tagliatella’ on the menu) is not served with the traditional spaghetti but with tagliatelle made in Gragnano, a small town just outside of Naples. The meat ragù sauce is one of a kind because it is made using carefully sourced secret ingredients, all of which come from the Neapolitan region of Campania. As well as the expected tomatoes, which are from San Marzano, and olive oil from the Sorrento peninsula, Signora Falco uses some surprising additions from the Napoli area to achieve the delicious flavour of the sauce, but refuses to reveal her methods.

“I was absolutely delighted when my mother finally allowed us to use the recipe in the restaurants. I’ve been enjoying this dish all my life and up until now, the family has kept the recipe a closely guarded secret,” said Simone Falco. “This is not your average Italian sauce; the flavours are particular to the Neapolitan region of Italy and the recipe is unique. It is essential that the chefs know how to make it properly and my mother is the only woman for the job.”

■ At Rossopomodoro in London, Bianca La Montagna has been teaching the chefs how to make an authentic Italian ragù.

“Spaghetti Bolognese is regularly billed as one of Britain’s favourite dishes. We want Londoners to experience the real, authentic Italian ragù and not think of it as something that comes out of a jar. The recipe has been passed down through the women in my family for generations, I am very proud of the flavour and it has always been kept a secret, but Simone kept pestering me and finally convinced me to share it with the people of London,” added Signora Falco. “I agreed, on the condition that I was able to personally teach each of the chefs how to make it.”

■ ISA’s new Supershow display cabinets offer good product visibility.

La Spaziale freeze prices

ISA’s new Supershow With an emphasis on product visibility, ISA’s new Supershow display cabinets are likely to appeal to ice cream parlours, restaurants and café/bar applications with their contemporary, ‘jewellery-case’ style modules can be combined in an unlimited number of ways to create an eye-catching yet practical display system.

The lower decorative panels can be finished in virtually any material or colour and the cabinets can be incorporated into a complete front counter, say ISA, and the cabinets use energy-saving refrigeration technology. Ice cream modules (Gelato Supershow), pastry sections (Pastry 8

pizzapasta AND ITALIAN FOOD

Supershow), heated and ambient areas can be incorporated into complete counter runs, and the cabinets are offered in three different heights depending on the number of internal shelves required.

The straight, vertical glass fronts feature a single support giving an unobstructed view of the products being displayed and the transparent sides, clear fronts and tiered shelves allow a three-dimensional view of the products being displayed - particularly effective when combined with transparent scooping ice cream containers, say ISA. The front glass is top-opening with gas struts for ease of merchandising and cleaning.

The Italian espresso machine manufacturer, La Spaziale S.p.A., has announced a freeze in list prices until at least January 2011.

The promise, covering the full range of La Spaziale traditional espresso machines, coffee grinders and spares, has been designed to give price stability and confidence to buyers, say the company.

“With the economy showing the first signs of recovery it’s important that we show support to our customers,” said Steve Penk, sales director of La Spaziale UK. “Our distributors and end-users will appreciate this price commitment as it allows them to plan their financial options with greater confidence. We believe this is a unique step amongst comparable equipment suppliers.”

List prices will be fixed at current levels for the remainder of 2009 and throughout 2010. In terms of potential currency fluctuations, La Spaziale UK says that it will continue to review quarterly their Euro conversion rate (this rate has not changed throughout 2009).

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In Breve Pizza delivery drivers targeted Two pizza delivery drivers were savagely attacked in Lancashire after being duped into making a 4am pizza delivery. Called to a road junction in Preston in the early hours of a Sunday morning to deliver six pizzas, they were set upon by up to six youths intent upon stealing their mobile phones and money, as well as break into their car.

Preston Police have warned delivery drivers against taking orders from the street.

Pasta King’s iron enriched meals Pasta King has announced the introduction of new iron enriched meals that will deliver 100% of the iron required to meet the government’s nutritional standards in schools, say the company. Following the successful launch of its fortified pasta range earlier this year, the company believed there was even greater potential to provide additional benefits through the addition of iron enriched sauces, which would help school caterers supply all the required nutrients in one school meal.

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Restaurant & Bar Design Awards The Restaurant & Bar Design Awards will see a judging panel of internationally respected journalists and editors from some of the world's top design, hospitality and lifestyle publications recognise and reward both designers and operators for design excellence in restaurant and bar projects opened in 2009. The call for entries will close on the 31st January 2010 with a wide selection of categories and free online entry (www.restaurantandbardesignawards.com).

Coming to Kathmandu Devyani International, under the umbrella of Ravi Kant Jaipuria’s RJ Corp (the biggest bottler of Pepsi brands in India and Nepal and also the largest franchisee for the YUM brands in India) have announced the arrival of Pizza Hut and KFC restaurants to Kathmandu, Nepal, and marking the arrival of the first multinational chain of restaurants to the country.

Robot makes perfect pasta The Buckwheat Noodle Robot Sanuki Shokunin from Japan is a new, single-purpose robot designed with a mission to make the best pasta and noodles. The robotically controlled machine has been designed to make the same type of buckwheat noodles that are typically the product of the precision knife skills of noodle chefs throughout Japan by using a special pasta dough kneader mechanism, plus a razor-sharp adjustable cutting blade to slice up precision pieces of pasta.

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We offer an extensive range of premium quality ingredients for the Pizza & Pasta market.

Tel: 01992 641641 email: sales@martinmathew.co.uk www.martinmathew.co.uk

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Festival celebrates Papa Luigi’s 25 years Pizza entrepreneur, Seb Scibelli, helped organise a double anniversary celebration in his home town of Peterborough for his pizza delivery company, Papa Luigi, which he started with his brother Antonio and lifelong buddy, Stef Malajny, and which has now reached its 25 year milestone in the town of Peterborough, as well as celebrate the arrival of Italian migrant workers who arrived in England over 60 years ago to fill unwanted vacancies in the brickyards.

“As there was very little employment in Italy in the 1940s, my father and many other Paesanos (fellow countrymen) thought it would be a wonderful opportunity to work here for a short period with dreams of returning to Italy relatively wealthy men,”

New restaurant furniture range The new Cabana Loom Collection of restaurant and lounge furniture has been launched by UK hospitality furniture supplier, Andy Thornton.

The chairs (exclusive to the company), feature a new flat woven loom material which whilst being soft and comfortable to the touch is extremely hard wearing, say the company, and the woven material is offered in a natural finish which combines really well with the solid oak legs.

This latest collection comprises a dining side chair and matching armchair with low skirt which both feature integrated seat cushions for added comfort, and they can be coordinated with many table bases and tops in a choice of materials and finishes from the Andy Thornton range (www.andythornton.com).

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recalls Seb Scibelli. “However, he soon fell in love with the country. At first there was some suspicion about these olive skinned guys, but with a great work ethic and some tasty home cooking that was always shared with their neighbours they were soon warmly welcomed by the local folk.”

Seb Scibelli took his home cooking skills and turned it into one of the first pizza delivery services in the UK, naming it Papa Luigi after his uncle Luigi who is famous for his pizzas in southern Italy. Papa Luigi, celebrating their 25th year of delivering authentic Italian pizzas to the East Anglia area, also organised a pizza demonstration, where the crowd could make their own pizzas, demonstrations that have also been run at

■ Seb Scibelli (right) with Stef Malajny, the founders of Peterborough’s famous Papa Luigi’s.

many local venues for the full 25 years, as well as at many other charity fund raisers they have been involved with, say the company.

Papa Luigi’s also donated pizza portions, which were sold to raise money for the Italian Earthquake appeal, and local shoppers also had an opportunity to sample home made Strega, a strong Italian liqueur. Seb Scibelli also booked famous folk singers and dancers from Avelino, and the local Ferrari club brought along their cars.

Dairygold’s zero salt soft cheese recognised The Ireland-based company, Dairygold Food Ingredients, scooped the runner’s up place in the prestigious Dairy Innovations Food Ingredients Europe (FIE) awards 2009 for one of its newest products - zero salt soft cheese.

Dairygold’s Zero Salt Cheese was nominated against products from more than 400 exhibitors from across Europe, and was selected by a panel of experts from across the continent as representing one of the most innovative ingredients used by the food industry for 2009. The awards recognise companies which have demonstrated their ability to drive innovation throughout the year.

“This award is a thrilling recognition of the hard work and dedication of our research and development teams, and we are delighted to have received this accolade,” said Dairygold’s innovation director, Aidan Fitzsimons. “Salt has traditionally had a key role to play in cheese manufacture, but this newly developed product tastes just as good as the original, higher salt, cheese. With health guidelines advising the reduction of salt in our diet, it is the perfect ingredient for all manner of food stuffs from sandwiches and ready meals to quiches and sauces, and represents Dairygold’s contribution to improving the nation’s health.”

The award was made to Dairygold at a ceremony held in Frankfurt, and the reaction of the European food industry to Dairygold’s

new zero salt soft cheese has been extremely positive, report the company, with new contracts already in the pipeline.

“The response from the food service industry to our new zero salt cheese has been overwhelmingly positive,” adds Aidan Fitzsimons, “and we have already developed a reduced fat low salt sandwich filling for one of our major UK retail clients. It meets their targets for reducing salt and fat, while delivering all the flavour they, and their customers, expect, at an improved margin for the supplier. It is due for launch in store at the start of 2010, and we are confident that additional contracts will be forthcoming as a result of this award.”

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PAPA news Response to ‘salt in sauces’ survey “As an Association representing the industry in the UK, we have been working closely with the Food Standards Agency and encouraging members to reduce salt levels but this is not something that can happen overnight,” said Jim Winship, director of the Pizza Pasta & Italian Food Association.

“For a start it takes time for consumer palates to adjust to reduced salt levels and there is still a lot of work to be done to win consumers over to reduced salt diets. Furthermore there has been little done in the rest of Europe to reduce salt levels in foods, although the EC is now talking about a 16% reduction – much less than we have already achieved generally in the UK. Because there has been no encouragement for reductions in salt in other countries, where many of these pasta sources originate, the manufacturers are unlikely to make reductions just for the UK market which is only a small part of their business. Economically

they would have problems justifying this.

“Our Association believes that the most important thing is that consumers are given the information with which to make a choice and we would encourage all suppliers to make salt (and fat) levels clear on labelling so that consumers can do this. Salt requirements vary in different people depending on their health and lifestyles.

“I do take issue with CASH over this as they tend to rush into the media with these alarmist stories without consulting the industries they attack. I am not aware of any discussions that have taken place with them – or the FSA - over pasta sauces to even consider all the issues involved in the supply of these products. They nowadays seem to be more interested in creating shock headlines to gain publicity for themselves than trying to work with businesses to resolve issues like this.”

By The Glass wine system

Jonathan Dell It is with sadness that PAPA must report the death of Jonathan Dell who was well known by many in the industry, particularly as he was actively involved in the management committee of the Association for many years, and also a franchise director for PizzaExpress.

Jonathan Dell’s career in the restaurant business started after he joined the Savoy Hotel Group management training scheme. He went on to become franchise director of PizzaExpress, managing director of Shadowfax Restaurants Ltd, founder of eastern Mediterranean restaurant Midi, partner in the Soho Pizzeria, managing director of innovative casual dining concept Café Tassajara, as well as director of the Bristol based restaurant group owning Musette and Hullabaloo. He was also a member of the council of the British Franchise Association from 1989 to 1993. From 2006 Jonathan was chairman of Covent Garden Restaurant Group, Tuttons, Fire and Stone and Café de Village.

“We were proud to have Jonathan as our chairman. His experience, sage council and pleasant but forthright manner helped us chart a safe course through some difficult times,” said Café de Village’s CEO, Hugh Fowler.

“As friend, business partner and colleague I knew Jonathan Dell through most of his working life. He had many other industry friends and we all hold the same view that Jonathan was a very sincere, friendly, artistic man with an absolute passion for quality. He will be sadly missed by us all,” added Ian Neill, chairman of Wagamama.

®

A newcomer to the UK market is aiming to improve service standards and profits for bars, restaurants, and hotels with its wine dispensing system that already has hundreds of installations across mainland Europe.

The By the Glass® wine preservation and serving system (www.by-the-glass.co.uk) maintains the quality of opened wine for up to 14 days, without any loss in wine quality or taste, say its suppliers, and is designed to display and dispense measured quantities, or tastes, of red, white, and rosé wines in an attractive back-of-bar machine that is available in a six to 16 bottle size range. The system utilises nitrogen to protect the wine from oxidisation and has two climate areas to help ensure that each glass of wine is served at the correct temperature and in perfect condition.

Manufactured from stainless steel, or with a variety of solid wood finishes, the units can be integrated into an existing bar or

www.papa.org.uk

restaurant or can be designed in as a feature of a newly designed venue, say the company.

“The unit provides bars, restaurants, hotels the opportunity to offer a wider selection of quality wines to its clients. Research indicates that with the introduction of the By the Glass system, low cost house wines sales are reduced by more than 50% with resulting increases in better quality and more expensive wines by the glass. Volumes typically increase by 21% and an increase in sales revenue of 54% is typically experienced,” says Chris Roberts, sales consultant for By the Glass.

“Although new to the UK market there are already several UK installations in the first few weeks and the on-trade has been quick to grasp what a stunning opportunity this offers them to deliver an improved customer experience and to differentiate themselves from other local bars and restaurants who cannot offer such a quality range of wines by the glass without substantial wastage and loss of quality.”

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pizza designer of the year

PIZZA DESIGNER of the year 2009

a z z i P r e n g i s e D l a n i F Twelve competitors competed for the now highly competitive overall Pizza Designer of the Year Award and title at the Lancaster London Hotel on 12 November, as well as each of the individual categories sponsored by Tulip Super Tops, Leathams CherryBell® Pepper, Leerdammer cheese and Whitworth Bros flour.

The judges Each of the four competitors in each category were required to make up their pizza in front of a panel of judges drawn from the industry.

Alan Ribakovs (sales and marketing manager at Whitworth Bros who supply flour to the industry) Simon Roderick (a development chef for Tulip who supply Tulip SuperTops meat toppings) Kelly Johnson (a pizza buyer for Sainsbury’s) Jamie Winwood (product development chef for Domino’s Pizza) Michael Eyre (an executive chef with Jestic, who also provided the pizza ovens for the competition) The criteria In judging the competitions, the judges were looking for pizzas to score well in terms of innovation (something different from existing products in the market), commercial viability (the product is viable to make and sell in retail or catering environment), presentation (that it looks pleasing – enticing - to the eye) and eats well (ideally has that ‘more-ish’ factor that makes you want to eat more).

It was a requirement of the competition that each of the recipes must use one of the sponsors’ ingredients, and thus also show the competitor’s ability to be creative within defined limits.

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Tulip Super Tops Pizza Designer of the Year Andrea La Rocca, Rigaletto’s Restaurant, Wigan.

Pizza Carbonara SuperTops ham julienne, crème fraiche, pancetta, onion, egg, sage.

Selling price: £7.95

Domenico Crolla, Bella Napoli, Glasgow.

Pizza Bianca di Parma Prosciutto di Parma, crispy SuperTops bacon, fresh mozzarella di buffalo, salt and pepper, black truffle butter, Italian spiced white cherries, fresh rocket leaves, olive oil, balsamic vinegar.

Selling price: £8.95

CATEGORY WINNER

Pedro Barcos Leite, Basilico, London.

Chilli Con Carne Pizza Chilli Con Carne pizza with a nacho base, served with guacamole and sour cream.

Selling price: £10.75

www.papa.org.uk

Fran Carroll, Bistro Bianconi, Dublin.

Lemon Chicken and Chorizo pizza - Bistro Bianconi white sauce, grated mozzarella, Super Tops diced chorizo, chicken marinated in lemon juice, salt and pepper, pine nuts, CherryBell peppers, roasted pumpkin marinated in basil pesto.

Selling price: £13.30

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BEL UK Leerdammer Cheese Pizza Designer of the Year Vito Rosa, Il Forno, Liverpool Mozzarella and Spianata Pizza - Tomato sauce, mozzarella, Spianata (local salami from Calabria), mushrooms, Leerdammer cheese, rocket.

Selling price: £9.95

Fran Carroll, Bistro Bianconi, Dublin.

Proscuitto, pear and Leerdammer pizza Bianconi pizza sauce, Leerdammer cheese, sliced pear, prosciutto, brown sugar, mixed salad leaves.

Selling price £13.30

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Gabor Horvath, Pizza Express, Wallington.

Gabor’s Fattoria Italian plum tomato sauce, Portobello mushrooms, Speck ham, asparagus spears, boiled egg, Leerdammer grated cheese, garlic oil, oregano.

Selling price: £8.55

CATEGORY WINNER

December 2009

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Whitworth Bros. Flour Pizza Designer of the Year John Mullin, Rossini’s, Co. Londonderry.

Pepperoni chilli pizza Pepperoni, salami, red onion, CherryBell peppers, crushed pink peppercorns, mild chilli and garlic sauce.

Selling price: £9.50

Congratulations Congratulations to to John John Mullin, Mullin, Rossini’s, Rossini’s, Northern Northern Ireland, Ireland, Whitworth Whitworth Bros Bros flour, flour, Pizza Pizza Designer Designer of of the the Year Year

Pizza Flour for the Pizza Professional

CATEGORY WINNER

Peter Puntrello, SubXpress Pizza, Peterborough.

L’aragosta con caviale e fungi di chanterelle pizza - Fresh tomato, lobster and fiore di latte cheese sauce, precooked lobster tail pieces, pre butter cooked Chanterelle mushrooms. Baked pizza topped with fiore di latte cheese, lobster claws and caviar.

Garnished with edible flowers.

Selling price: 9” £16; 12” £19; 15” £22

www.papa.org.uk

Whitworth Bros. Ltd. Victoria Mills,Wellingborough,Northants NN8 2DT Tel:(01933) 441000

Gary Dolan, Bistro Bianconi, Dublin Salmon and spring onion pizza - Dill base sauce, fresh Irish salmon, spring onion.

Selling price: £13 (home delivery).

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Leathams CherryBell® Peppers Pizza Designer of the Year Gabor Horvath, Pizza Express, Wallington.

Gabor’s Tricolore Pizza - Bechamel sauce, spinach, CherryBell® peppers, spicy beef, red onion, mozzarella, oregano.

Selling price: £8.15

Ian Parkinson, Rigaletto’s Restaurant, Wigan.

Pizza Pepe Pieno CherryBell® peppers, smoked salmon, rocket, Parmesan shavings, dill, tomato sauce and crème fraiche.

Selling price: £8.95

Pedro Barcos Leite, Basilico, London.

Chilli Prawn Pizza Chilli marinated king prawns, roasted chorizo, CherryBell® peppers, Italian plum tomato sauce, garlic, rosemary.

Selling price: £11.75

CATEGORY WINNER

Domenico Crolla, Bella Napoli, Glasgow.

Spicy Chicken & baby corn pizza - CherryBell® peppers, onions, extra virgin olive oil, salt and pepper, fresh coriander, grilled chicken breast, baby sweet corn, spicy pear, sesame seeds, chick peas, bacon strips.

Selling price: £8.95

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Karl Camiar, Sentino’s Pizzeria, Quinton Fajita chicken and salsa pizza Homemade salsa sauce, marinated chicken in fajita spices for 24 hours and char-grilled, butter roasted kidney beans and Cherry Bell® peppers.

Selling price: £7.20 (medium)

December 2009

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PAPA Awards 2009

The Pizza Pasta & Italian Food

Awards 2009 The 12 November 2009 saw the hosting of the twenty first Pizza Pasta and Italian Food awards at the London Lancaster Hotel in London, an event which attracted over 350 leading figures from the pizza, pasta and Italian food industry. Hosted by comedian Paul Thorne, the event also supported the Help For Heroes charity.

Entertainmeynt Sponsored b CHEESE

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PAPA Awards 2009

NEW INGREDIENT OF THE YEAR AWARD Winner Leathams (Porcini Sauce)

Highly Commended La Pizza Company (Tasca range)

SHORTLISTED Rondanini (Tonno in Pezzi Olio di Girasole) L’Aquila (Sorriso Pizzaiolo Sauce) Sponsored by:

Pictured from left to right: Ian Saunders (managing director, Papa John’s) and James Faulkner (sales director, Leathams).

ITALIAN RESTAURANT OF THE YEAR AWARD PLATINUM WINNER La Locanda (Gisburn)

GOLD WINNERS Il Forno (Liverpool), Spaghetti Tree (Sutton), La Vecchia Casa (Chertsey), Filini Restaurant (Birmingham), L’Ariosto (Glasgow), The Italian Kitchen (Glasgow), Amarone (Glasgow) Sponsored by:

Pictured from left to right: Cinzia Bocchi (La Locanda) and Keith Pennington (sales director, Pasta King).

PHOTOGRAPHS If you would like to view and order copies of any of the photographs taken on the night (and at the Pizza Designer of the Year competition), then please visit www.kmphotos.com, select ‘client portfolios’ and enter papa09 as the password to be able to view thumbnails of the images available.

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PAPA Awards 2009

ITALIAN RESTAURANT CHAIN OF THE YEAR AWARD WINNER Frankie & Benny’s

PIZZA RESTAURANT OF THE YEAR AWARD PLATINUM WINNER

Sponsored by: Pictured from left to right: Danny Breithaupt (managing director, Frankie & Benny’s) and Keith Pennington (sales director, Pasta King).

Tamburino (Yeovil) Pictured from left to right: Sponsored by: Domenico Taravella (Tamburino) and Jacky Walker (managing director, Equipline)

PIZZA RESTAURANT CHAIN OF THE YEAR AWARD WINNER

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GOLD WINNERS

ASK

Bella Napoli (Glasgow), Rossini’s (Londonderry), The Little Pizza Kitchen (Liverpool), Pizza Metro Pizza

Pizza Express, Di Maggio’s, Bottelino’s, Zizzi, Frankie & Benny’s

Pictured from left to right: Domenico Crolla (Bella Napoli), Mary Mullin (Rossini’s) and Alex Lawless (The Little Pizza Kitchen) and Jacky Walker (managing director, Equipline)

Pictured: Sharon David and Sponsored by: Claire Staples (ASK, Kew) with, centre, Jacky Walker (managing director, Equipline).

pizzapasta AND ITALIAN FOOD

SHORTLISTED

December 2009

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PAPA Awards 2009

PIZZA & PASTA LUNCTIME AWARD WINNER Pasta King (Healthy Pasta Meals)

SHORTLISTED Love Joe’s (Pepperoni Pizza Wrap), La Pizza Company (Red Onion Tasca), La Pizza Company (Caesar Tasca) Sponsored by:

Pictured from left to right: Debbie Seaton (from Carillion, guest), Martin Hudson (from Pelican, guest) Shona Kendall (Pasta King national account manager – education) Ginny Porter ( Pasta King national account manager – leisure, retail, business & health), Linda Blackburn (Pasta King area account manager - London), Dean Kilby, Pasta King regional sales manager – south), Keith Pennington (Pasta King sales director), Paul Haigney (Pasta King operations director), Andy Mills (Pasta King regional sales manager – North) and Bryan Jones (Keystone Distribution UK).

INDEPENDENT PIZZA DELIVERY STORE OF THE YEAR AWARD

PIZZA DELIVERY CHAIN OF THE YEAR AWARD

PLATINUM WINNER

Papa John’s

La Favorita (Edinburgh)

HIGHLY COMMENDED

GOLD WINNERS

Firezza

Sentino’s (West Midlands), Luciano’s (Wolverhampton)

SHORTLISTED SubXPress (Peterborough), Heavenly Pizzas (Aberdeen) Pictured left to right: Domenico Crolla (collecting the award on behalf of Tony Crolla of La Favorita) and Liam Ward (channel director for convenience and impulse at General Mills UK).

www.papa.org.uk

Sponsored by:

WINNER

SHORTLISTED Domino’s Pizza, Pizza Hut Pictured left to right: Ian Saunders (managing director, Sponsored by: Papa John’s), Fiona Moir (service desk co-ordinator, Hugall Services Ltd) and Peter Hugall (managing director, Hugall Services Ltd)

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Sponsored by:

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PAPA Awards 2009

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MANUFACTURED PIZZA PRODUCT OF THE YEAR AWARD

Everyday Pizza Product Category Shortlisted: Co-op, Marks & Spencer, Iceland

RETAIL CATEGORY

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FOODSERVICE CATEGORY

WINNER

WINNER

Asda (Stonebaked Thin BBQ Chicken)

Ticco (Italian Stonebaked Pizza with Chargrilled Vegetables)

Pictured from left to right: Per Larsen (DK Foods) with Julie Ford (NPD manager, Asda) and Richard Weaver (buyer, Asda).

Pictured from left to right: Paul Lelew and Emma Halem (Ticco) and Per Larsen (DK Foods)

INDULGENT PIZZA PRODUCT CATEGORY

INNOVATIVE PIZZA PRODUCT CATEGORY

WINNER

WINNER

Asda (Ham, Mushroom and Mascarpone Pizza)

Sainsbury’s Smoky Rip ‘n’ Dip Pizza with BBQ dip

SHORTLISTED

SHORTLISTED

Tesco, Aldi, Co-op, Waitrose, Pizza Express

Tesco, Marks and Spencer

Pictured left to right: Richard Weaver (buyer, Asda), Julie Ford (NPD manager, Asda), Per Larsen (DK Foods) and and Lyndsey Thornton (customer planning assistant, Asda).

Pictured from left to right: Elaine Bell (senior NPD manager, Paramount), Kelly Johnson (buyer, Sainsbury’s), Sue Munroe (creative development manager, Paramount) and Per Larsen (DK Foods).

pizzapasta AND ITALIAN FOOD

December 2009

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PAPA Awards 2009 Sponsored by:

MANUFACTURED PIZZA PRODUCT OF THE YEAR AWARD Shortlisted: The Fresh Pasta Company, Ticco Ltd, Tesco, Waitrose, Asda

FOODSERVICE CATEGORY WINNER Pizza Hut Salmon Pasta Bake (Creative Foods)

RETAIL CATEGORY

HIGHLY COMMENDED

WINNER

Halal Chicken Italiano Pasta Meal (Pasta King)

As Good As Going Out Beef and Barolo Bolognese (Waitrose)

Pictured from left to right: Chez Gawen (technical manager, Pizza Hut), Chris Faulkner (sales director, Creative Foods) and Adrian De Vito (managing director of Rondanini)

Pictured from left to right: Hannah Lutkin (Waitrose), Adrian Gash (Waitrose) and Adrian De Vito (managing director, Rondanini).

FROZEN SUPERMARKET PIZZA RETAILER OF THE YEAR AWARD

CHILLED SUPERMARKET PIZZA RETAILER OF THE YEAR AWARD

WINNER

SHORTLISTED

Sainsbury’s

Morrisons, Sainsbury’s, Tesco

WINNER Asda

SHORTLISTED Asda, Morrisons, Iceland, Waitrose Pictured: Kelly Johnson (pizza buyer, Sainsbury’s) and Richard Harrow (managing director, Freiberger).

Pictured from left to right: RichardWeaver (buyer, Asda), Julie Ford (NPD manager, Asda), Phil Goodall (commercial director, Paramount Foods), and LyndseyThornton (customer planning assistant, Asda).

Sponsored by:

Sponsored by:

Paramount FOODS Ltd

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PAPA Awards 2009

CHILLED CONVENIENCE STORE PIZZA RETAILER OF THE YEAR AWARD

FROZEN CONVENIENCE STORE PIZZA RETAILER OF THE YEAR AWARD

WINNER

WINNER

Co-op

Co-op

SHORTLISTED

SHORTLISTED

Budgens, Londis, Spar

Sponsored by:

Sponsored by:

Budgens, Spar Pictured from left to right: Cheryl Hope (category trading manager, Co-Op), Harriet Rhys-Williams (Pizza Express), Nichola Taylor (category buyer, Co-op) and Helen Crane (technical manager, Co-op).

Pictured from left to right: Helen Crane (technical manager, Co-op), Andy Wallace (Heineken UK), Adam Rockingham (Co-op) and Cheryl Hope (category trading manager, Co-op).

SUPERMARKET PASTA RETAILER OF THE YEAR AWARD WINNER Tesco

SHORTLISTED Asda, Marks & Spencer, Sainsbury, Morrisons Pictured left to right: Kathryn Bettles (Tesco) and Chris Redman (sales and marketing director, Pasta Reale).

Sponsored by:

www.papa.org.uk

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PAPA Awards 2009

CONVENIENCE STORE PASTA RETAILER OF THE YEAR AWARD WINNER

LIFETIME ACHIEVEMENT AWARD

Co-op

SHORTLIST Aldi

WINNER Pictured left to right: Jonathan Buckley (Co-op), and Beverley Shaw (Barclaycard) and Cheryl Hope (category trading manager, Co-op)

David Page Sponsored by:

Sponsored by:

Pictured left to right: Ian Kent (Stateside Foods) and David Page (Clapham House Group)

This year’s Golden Draw was held in support of Help for Heroes, and drawn by Alan Rogers (centre) of Glanbia Cheese (sponsors of the evening’s entertainment) with help from Corporal Billy Smart of the Scots Guards (right) and overseen by the night’s host, stand up comedian, Paul Thorne (left).

THE PRIZE DRAW

Entertainment Sponsored by CHEESE

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pizzapasta AND ITALIAN FOOD

The first part of this year’s prize draw was a draw for a cash prize of £300. In the second part, a traditional raffle was held for prizes including five pairs of tickets to Thank You For The Music Party at the O2 Arena, dinner for two at the Locanda Locatelli Restaurant (kindly donated by Montana Bakery), four prizes of six bottles of mixed wine, four ‘Bells’ of Whiskey, a handmade quilt, a meal for four to the value £100 at Pizza Express (kindly donated by Pizza Express), dinner for two at La Locanda in Gisburn (kindly donated by M and C. Bocchi) and a signed and certificated Arsenal football team pennant.

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that something extra As a PAPA member you can benefit from preferential rates on Barclaycard payment terminals – including contactless technology – and save £150 on the joining fee.

Whether you choose our award-winning contactless technology or one of our other payment terminals, the whole range is designed to •Speed up transactions •Generate extra income for your business •Make life easier for you.

And as a PAPA member you can also take advantage of: •Waived joining fees •Discounts on minimum billing and terminal rental •Reduced merchant service charges on card transactions.

To take advantage of this deal simply call 0800 046 6808.

payment acceptance Barclaycard is a trading name of Barclays Bank PLC. Barclays Bank PLC is authorised and regulated by the Financial Services Authority. Registered in England. Registered No. 1026167.

Registered Office: 1 Churchill Place, London E14 5HP.

CHEESE

Paramount

FOODS

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The Pizza, Pasta & Italian Food Association would like to thank all of the sponsors of this year’s Pizza, Pasta & Italian Food Industry Awards for their support, as well as all the venues where the regional heats for this year’s Pizza Designer of the Year competition were held. Our thanks also go to Jestic for the use of their oven in the final. www.papa.org.uk

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PAPA Awards 2009

Pizza Designer of the Year

Pictured from left to right: Domenico Crolla (Bella Napoli, Glasgow) and Jason Smith (Tulip’s national account controller).

Pictured from left to right: Ian Parkinson (Rigaletto’s, Wigan) and James Faulkner (Leatham’s sales director)

Tulip Super Tops Pizza Designer of the Year

Leathams Cherrybell® Peppers Pizza Designer of the Year

Category winner: Domenico Crolla (Bella Napoli, Glasgow) Shortlisted: Andrea la Rocca (Rigaletto’s, Wigan) Pedro Barcos Leite (Basilico, London) Fran Carroll (Bistro Bianconi, Dublin)

Category winner: Ian Parkinson (Rigaletto’s, Wigan) Shortlisted: Domenico Crolla (Bella Napoli, Glasgow) Gabor Horvath (Pizza Express, Wallington) Pedro Barcos Leite (Basilico, London) Karl Camiar (Sentino’s, West Midlands)

Pictured from left to right: Domenico Crolla (Bella Napoli, Glasgow) and Jason Smith (Tulip’s national account controller).

Pizza Designer of the Year 2009 Domenico Crolla (Bella Napoli, Glasgow)

Pictured from left to right: Camilla Deane (Bel UK’s foodservice controller) and Fran Carroll (Bistro Bianconi, Dublin).

Leerdammer Cheese Pizza Designer of the Year Category winner: Fran Carroll (Bistro Bianconi, Dublin) Shortlisted: Vito Rosa (Il Forno, Liverpool) Darren Smith (Battlefield Restaurant, Glasgow) Gabor Horvath (Pizza Express)

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December 2009

PIZZA DESIGNER of the year 2009

Pictured from left to right: John Mullin (Rossini’s, Londonderry) and Alan Ribakovs (sales & marketing manager, Whitworth Bros. Ltd).

Whitworths Flour Pizza Designer of the Year Category winner: John Mullin (Rossini’s, Londonderry) Shortlisted: Peter Puntrello (SubXpress Pizza, Peterborough) Garry Dolan (Bistro Bianconi, Dublin)

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catering equipment bars furniture

coffee machines E S TA B L I S H E D

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Green designs

More and more catering equipment is being designed to be far easier to use, as well as consume less energy in these cost-conscious and environmentally challenging times. For outlets where space might also be at a premium, compact catering equipment solutions are also more readily available.

Optimised refrigeration Husky has recently designed and launched the Blast – a chiller that not only overcomes the challenge of providing a rapid and near-continuous source of chilled drinks, but also has a minimal environmental footprint, say the company.

Made from stainless steel, the Blast is a stylish front-loading chiller, capable of chilling two cases of bottles down from room to serving temperature in record time.

Its features include an LED display that reveals immediately when stock is ready to be served – and with the minimum of energy requirements.

“Bottled drinks are an essential hospitality industry staple, so the Blast meets a genuine challenge in ensuring optimally chilled drinks are readily available throughout opening hours,” says Husky chief executive, Geoff Thomasson.

Like all modern Husky chillers, the Blast reflects Husky’s decision to develop refrigeration that really does minimise environmental impact, and so

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contains the natural refrigerant gas R134a, minimising any impact on the ozone layer and global warming. Also, Husky says that its packaging is now recycled cardboard and all unnecessary plastics have been taken out of shelving and boxes.

ISA has launched the Zero range of high performance blast chillers/freezers suitable for ice cream parlours, restaurants, pastry shops, fast-food outlets and commercial catering operations. The variety of sizes and accessories mean there is a product suitable for every application, say the company, and horizontal or vertical units are available finished in robust, easy-to-clean stainless steel.

Advanced electronics are at the heart of the Zero range, allowing the operator to control refrigeration parameters simply and suitably for every need. The Zero can be operated in one of two ways. Either pre-set parameters can be chosen to suit the type of food and the temperatures that need to be achieved when chilling/freezing nine basic programmes are

■ Husky’s latest Blast chiller makes swift work of cooling drinks.

■ ISA has launched the Zero range of high performance blast chillers/freezers suitable for ice cream parlours, restaurants, pastry shops, fast-food outlets and commercial catering operations.

supplied as standard, suitable for a variety of applications including gastronomy, pastry and ice cream. Alternatively, the operator can design individual programmes to suit their specific requirements. The programmes are input via a simple control panel with LCD display.

A number of features and accessories are incorporated to make the Zero range easy to use.

The temperature probe has a heating facility which allows it to be easily removed from the product at the end of the freezing cycle. An audible and visual alarm feature operates if there is a malfunction or if the selected programme cannot be completed. There is also an automatic hot-gas defrost system that removes ice very quickly to ensure continuous operation. A further option is a print-out facility which records the cooling cycle automatically. Within the nine basic programmes is included a sterilisation sequence that works in conjunction with the optional germicidal lamp.

The Zero T5, T8 and T8VT can be fitted with a kit specifically for

ice cream containers - the basic product accepts standard gastronorm trays - whereas the Zero T12 and T16 models are designed for high-capacity throughput. The Zero T8 Horizontal can be built-in under a worktop where space is at a premium, say ISA and all models are fitted with stainless steel telescopic feet (wheel kits are available optionally). A reversible, 180 degree opening door will remain open over 90 degrees for easier loading and unloading.

In line with its Ecology Project, ISA says that all of its products use 100% HCFC-free polyurethane insulation and ecofriendly refrigerant gases (the full range of Tasselli and ISA products and shopfittings are supplied and backed exclusively in the UK through ISA (UK), the UK division of ISA S.p.A, Italy).

Greener cooking With the launch of CareControl® Rational says that it has ensured that its popular SelfCooking Center has a place at the forefront of environmentally friendly technology for the hospitality

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equipment

■ Rational’s SelfCooking Center model SCC 101.

industry. CareControl combines the SelfCooking Center's ease of use with energy-efficient cooking, offering operators a new level of green credentials.

In particular, Rational's new CareControl system means that the SelfCooking Center (www.rational-UK.com) never needs de-scaling, doesn't require a water filter and cleans itself thoroughly, but only when it needs to, therefore saving space, cutting running costs and helping to protect the environment too (its new 'care tabs' are fully biodegradable).

CareControl can monitor what's being cooked and for how long, telling staff when to run the cleaning programme. At that point, the operator simply places the new 'care tabs' into the unit's drawer, detergent tablets into the basket in the cooking cabinet, and push the button for the SelfCooking Center to do the rest.

A Rational SelfCooking Center can reduce energy consumption by up to 60% when compared to traditional cooking methods, claim the company, and deliver significant savings – up to 15% when compared to traditional combis, as the SelfCooking Center electronically monitors and optimises the cooking process for every second of the cooking time. This means that only just as much power as is needed to cook the food is used.

Rational reports that it has costed the power consumption of a fairly typical UK staff restaurant serving up to 200 meals a day, using two of the model 101 (10 grid) SelfCooking Center units, and with conventional cooking equipment the electricity consumption could be up to 6,300 kWh per month,

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whereas with the SelfCooking Center the amount could be as little as 2,520 kWh. "However, these figures do not take into account the extra savings through CareControl," explains Vic Brown, managing director of Rational UK. "The chef can close the kitchen at night while the SelfCooking Center cleans itself which means lighting, ventilation and other systems are not being used. But it's hard to factor all these savings for a definitive figure as they vary from kitchen to kitchen."

Ware washing solutions Back bar glass washers need to be robust, easy to use, quiet and above all look good if they're going to be sited somewhere the customers can see them. For managers, working to a tight budget, they also need to be affordable and energy efficient.

This year, Hobart launched Bar Aid (www.hobartindependent.co.uk/ bar-aid) for the independent market, to offer a market-leading ware washing solution, but at a cost-effective pricing level.

Bar Aid was launched, say Hobart, primarily to offer convenient glass and ware washing solutions for the smaller, independent foodservice outlets, as well as be exclusively available through its dealer network. Built in Hobart’s German factory, the range boasts good wash results and reliability, claim the company, coupled with low running costs.

The range incorporates machines for different types of outlet, all fitted with integral water softeners and chemical dosing units. The Bar Aid 800S, for example, is an under counter dishwasher, capable of washing up to 40 racks per hour, and enabling fast, efficient service, whereas the Bar Aid 900S is a powerful hood type of dishwasher that can wash up to 60 racks per hour, and has the additional feature of ensuring economical usage.

Classeq’s British-built range of Duo glass washers offer stylish stainless steel finishes and have been designed to be equally at home behind the bar or in the kitchen. All models have been recently upgraded to include new integral chemical dosing

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equipment

Hotelympia 2010 (28 March to 4 March) Next year’s Hotelympia exhibition will be the place to see many of the latest pieces of catering equipment. Manitowoc (www.enodisuk.com), for example, plans to launch Convotherm which features a new EcoCooking Mode that has been designed to reduce energy usage by up to 25% and that will be added as a standard feature to all oven models from January 2010.

The new feature uses pre-programmed pulses of energy to maintain the required temperature, rather than keeping the power going throughout cooking. Outside of the energy pulses the food uses the residual heat in the chamber to continue cooking. This new feature not only saves energy, but actually

pumps and new control lights which together save space and make the machines easier to use and service, say Classeq (www.classeq.net). Because the new pumps administer exactly the correct amount of detergents and rinse aid there is no wastage or overuse, so the machines are also more economical to use, kinder to the environment, but still produce sparkling clean glasses, time after time, say the company.

A WRAS-approved break tank ensures operation conforms with current regulations and fast cycle times of two minutes, ■ Compact and economical, Hobart launched the Bar Aid range of dishwashers with independent operators in mind.

■ Convotherm will feature a new EcoCooking Mode

improves further the quality of many cooked products such as roast meats, making them much more tender and reducing weight loss, say the company. In addition to the latest Convotherm feature, Manitowoc will also highlight the latest innovations from well-known brands such as Cleveland, Delfield, Frymaster, Garland, Lincoln, Merrychef and Moorwood Vulcan at the show (www.hotelympia.com).

■ Classeq’s Duo models are double-skinned throughout making them quieter in operation and cool to the touch

coupled with wash capacities from 16 to 25 pint glasses, mean that the Duos are ideal for busy outlets needing to be sure of having a constant supply of clean glasses throughout serving times.

Space for coffee?

The newly formed beverage systems supplier, Crem International UK Ltd (www.creminternational.com), says that it can offer solutions for where space and expertise might be a premium.

Their Markus Plus 1 Group Espresso range, for example, is proving to be a winner where space is reduced, yet there is still a requirement for a completely

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functional coffee centre. With an integral, automatic grinder and standard large boiler options, there is no compromise on output, say the company, but the space saving is there to see. The under machine waste drawer is a good feature, but be careful not to have the bar or counter more than a metre high, advise Crem.

Other suitable coffee machines for smaller spaces include their One Group G10, and their Two Group Markus Compact.

If your catering skills are not to barista level then Crem can also offer several options from the Jura fully automatic bean to cup range.

The XS90 and XS95 give cappuccino and layered latte at the touch of a button, and deliver up to 75 coffees per day over an eight hour period. With a self contained 5.7 litre water tank and an extended hopper holding 750 grams of beans, these machines are a practical alternative to a traditional group one machine.

dishes to help create that casual, yet intimate dining atmosphere.

To do this it is essential to have both durable and stylish tableware, Top Gourmet Boards can offer this – easy to clean, heat resistant, with a non porous surface they are the ultimate in versatile tableware,” says Richard Gilbert, managing director of Gilberts Food Equipment.

Manufactured from environmentally-friendly Richlite, a natural compacted wood fibre (using wood from managed and sustainable forests), the boards are FSC certified too, ideal for establishments looking to be more environmentally friendly.

Green defence As you gear up for a busy shift, the last thing you might want to be doing is scooping peelings out of the sink, or stressing about clogging the drains if you are forced to hurry the job. You might also be feeling the impact of the global financial crisis and not want the energy costs of running a waste disposal unit or, like more and more businesses now, appreciate that ‘going green’ not only helps save the planet, but also shows customers that you are responsible and caring enough to deserve their hard earned cash.

FilterShield (www.watlinghopedirect.co.uk) has been designed to be the ultimate environmentally friendly defence against undesirable waste build up in sinks, by ■ The trim-looking Expobar Markus One group Plus Standard with grinder.

‘Green’ pizza peels The latest range of Top Gourmet Boards from Gilberts Food Equipment (www.topgourmet.co.uk) also includes some Pizza Peels, which thanks to their specially bevelled front edge, help scoop pizzas quickly and easily from the oven and straight to the table.

“With the trend for relaxed dining and sharing food on the increase, caterers need to introduce novel ways of serving December 2009

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equipment dramatically reducing harmful levels of pollutants and contaminants such as BOD, COD and SS. It also has zero energy consumption.

“New FilterShield, which has a storage capacity of 25 litres, can tackle everything from scouring pads and nuts and bolts right through to perhaps the most persistently problematic waste food culprit in the fast food channel, potato peelings,” explains Edward Palin, managing director of the waste management specialist, Watling Hope who have devised FilterShield to give outlets the luxury of being able to throw food waste into the sink without another thought.

“It is extremely powerful and, with no moving parts, saves on annual energy bills. It is also versatile enough to wreak havoc on waste in all types of washing appliances, including dishwashers, potwash sinks, potwashers, vegetable prep sinks, fish and meat prep sinks and mop sinks.”

End of line bargains With the economic downturn having hit many hospitality businesses hard, news of a new foodservice equipment web site boasting end of line bargains should be of great interest. Recent highlights at www.caterclear.co.uk have included a portable induction wok cooker (which would normally retail at over £1500, but was on offer for just £613) and a seven litre juice dispenser, priced at £372, but available for just £138.

However, it is not just the larger, or more expensive equipment, that is on offer.

Considerable savings can be made on items such as knives, many of which have been reduced by over 50%, as well as chopping boards and even designer shot and spirit glasses at a 30% reduction. As these are end-of-line clearance items, they are available on a first come basis, with the stock list being updated on a regular basis.

There is also free delivery on all orders over £100.

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equipment

Scrap it, or make do and mend?

With so many pressures on food businesses, it can be hard to decide what to do for the best when it comes to replacing, or making do, with existing catering equipment. As Pizza Pasta & Italian Food magazine heard, there are currently two campaigns highlighting valid reasons to consider both options Scrappage scheme ‘Make do and mend’ costs small to medium sized enterprises in the hospitality and leisure sector £0.5 billion a year, claim the Carbon Trust, an independent company set up in 2001 by government in response to the threat of climate change to accelerate the move to a low carbon economy by working with organisations to reduce carbon emissions and develop commercial low carbon technologies. With Dragon’s Den star, Theo Paphitis, fronting their campaign, they have recently launched a scrappage scheme for power-guzzling equipment.

British hospitality and leisure businesses have been making do with old, inefficient equipment, as over half (55%), don’t have the cash to upgrade it, say the Carbon Trust, with two thirds of small and medium-sized firms likely to wait until their equipment breaks down completely before replacing it, according to their research (conducted by FDS International between 12 August and 1 September 2009 with 1571 interviews conducted with SMEs of between 10 and 250 employees in England, Wales and Northern Ireland, and involved in manufacturing and industrial, leisure and hospitality, retail and wholesale, storage, information and communication and construction and property).

In the case of hospitality and leisure businesses, this problem is costing nearly £490m a year in wasted energy according to the Carbon Trust, revealed in a survey of 334 small and medium-sized

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leisure and hospitality businesses at the launch by Theo Paphitis of the Carbon Trust’s Big Business Refit campaign. The Big Business Refit aims to help the hospitality and leisure sector scrap its old equipment and replace it with new equipment that’s more efficient and cheaper to run. It provides expert guidance, plus financial support in the form of £100 million in interest free funding, which can be paid back through the energy savings the new equipment delivers.

“The Big Business Refit calls on all UK hospitality and leisure businesses to scour their premises for old equipment, from air conditioning, to fridges, heating to lighting,” said Theo Paphitis.

“With interest-free funding available to replace equipment, leading to average energy savings of 15%, and no security required, it’s an unbelievable deal.”

The Big Business Refit runs until 31 March 2010 and offers advice on identifying old equipment, as well as guidance on suitable replacements in clinics in UK cities, including London, Birmingham, Manchester and Belfast. Businesses can get expert advice, a free energy saving assessment, or apply for interest free funding by calling 01865 885879, or visiting www.bigbusinessrefit.co.uk and the Carbon Trust point out that their survey shows that around half of hospitality and leisure SMEs are missing out on the opportunity to reduce bottom line costs through energy efficiency.

Survey findings 1. Over half (56%) have resorted to staff cuts to save cash.

2. Nearly half (44%) are unaware that they can cut energy costs by replacing old equipment.

3. Over a third (40%) have accepted higher energy bills as a fixed cost, preferable to paying the upfront cost of replacing old equipment.

4. The chief cost culprits adding thousands of pounds to the annual energy bills of hospitality and leisure SMEs include: Inefficient lighting (around £20,000 a year can be saved) Old refrigeration systems (around £20,000 a year can be saved) Ineffective glazing, allows heat to escape (around £15,000 a year can be saved) Outdated heating systems (around £15,000 a year can be saved) Old boilers (around £10,000 a year can be saved)

Ineffective insulation which allows heat to escape (around £10,000 a year can be saved) Old cooking equipment (around £10,000 a year can be saved) Past-it air conditioning (around £10,000 a year can be saved) The Federation of Small Businesses (FSB), the Institute of Directors (IoD), the British Chambers of Commerce (BCC), and the Department of Energy and Climate Change (DECC) have all pledged their support for the Carbon Trust’s Big Business Refit.

The Carbon Trust’s unsecured, interest-free loans can be used for equipment replacements costing between £3,000 and £400,000.

These loans are designed to pay for themselves through direct energy savings, so that once the loan is repaid, savings go straight to bottom line. With a total of £100 million in funding available, the Big Business Refit says that it

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equipment could help up to 4,000 UK hospitality and leisure SMEs save a total of £37m off their annual energy costs. For more information, visit www.carbontrust.co.uk/loans.

Companies meeting the EU definition of a small or mediumsized enterprise are those with less than 250 employees and a turnover of less than €50m (around £42m at today’s exchange rate). Companies that are not eligible to participate in the Carbon Reduction Commitment are ones consuming less than 6,000MWh of half hourly metered electricity typically equating to an annual electricity spend of £500,000.

All loans are unsecured, interest-free and repayable over a period of up to four years. The minimum loan size has recently been reduced from £5,000 to £3,000, whilst the maximum size has increased from £200,000 to £400,000 to help more businesses secure funding in the recession.

There are no arrangement fees and applying is straightforward, say the Carbon Trust.

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Save IT! A resource-saving campaign from the Catering Equipment Suppliers Association (CESA) and Oxford Brookes University has also been launched.

As manufacturers are developing ever more energy efficient equipment, as well as looking at ways their designs can save on the use of other resources such as water, it's actually not always necessary to buy new models to save energy, claim these campaigners, who believe that there are plenty of ways to minimise the consumption of resources on the equipment already installed in kitchens.

CESA’s Save IT! campaign, which this trade association runs in partnership with Oxford Brookes University, includes wipeclean, kitchen-proof stickers and is designed to remind staff to save energy by shutting it, filling it and turning it off – 'it' being the kitchen equipment they use.

Shut it Keep doors on fridges, ovens and other appliances shut as much as

possible. This will mean they use less energy to maintain their temperature. Also check on door gaskets - a worn or damaged gasket means the seal is compromised, so the equipment will use more power than it should.

Fill it Always try to use each piece of equipment at full capacity, whether it be a refrigeration cabinet, a cooker or a dishwasher.

Running these half empty is a waste of resources.

Switch it off If it doesn’t need to be on, turn it off. This is especially true of cooking ranges - leaving gas or electric hobs on when no cooking is being done simply burns cash.

Look after it Finally, CESA advises caterers to 'look after it' because catering equipment that is neglected, or used incorrectly, will be less efficient. For example, combi steamers, icemakers and ware washers all need to be descaled - if

limescale builds up on elements, they will need more power to do their job. Similarly, dirty ovens use more power than clean ones (the heat has to get through the grime before it can start the cooking).

Thus, by following basic resource-saving practices caterers can lengthen the life of their equipment as well as saving running costs. CESA's labels for the campaign are sticky-backed and can be attached to relevant pieces of kit - 'Shut It!' for the oven door and so on - to act as prompts for kitchen staff. The labels are available free on request, but stocks are limited (contact CESA via the web site for more information: www.cesa.org.uk) Mr Peter Jarrett at Oxford Brookes University is also launching a trial of open source training resources, including podcasts, for the typical hospitality business. This project is part funded by the Higher Educational Academy to explore the opportunity of delivering freely accessible hospitality education and training (these podcasts can be found at www.open-course.org.uk).

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ice cream

■ The theme of Häagen-Dazs’s latest advertising campaign is the ‘togetherness’ of eating ice cream.

All

wrapped up

Luxury ice cream has become a year round treat for many, but particularly during the winter months, when sales also receive a welcome boost during the festive part of the year. With added opportunities presented by the fact that many ice cream products are highly portable, pizza outlets are well placed to generate some extra, incremental sales.

Key selling period “Whilst retailers will experience a significant downturn in trade for impulse handheld ice cream during the winter months, it remains a key selling period for luxury ice cream. In fact, 44% of Häagen-Dazs brand sales occur in winter, making it a ‘must-stock’ for retailers all year round,” observes Andy Foweather, sales director for General Mills UK. For many consumers Christmas and New Year in particular is symbolised by good food and celebrating with friends and loved ones, and HäagenDazs (known to be the UK’s best known luxury ice cream brand according to IPSOS Brand equity Monitor September 2008) offers 36

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retailers a significant boost to their ice cream sales over the festive season.

“With its uncompromising product quality, exquisite taste, classic flavours and ability to bring people closer together Häagen-Dazs is the perfect choice at Christmas,” adds Ed Culf, General Mills UK’s marketing director.

“People see Christmas as a special time and they like to treat themselves and their loved ones with luxurious high quality products. Häagen-Dazs has been carefully crafted to produce the creamiest, richest taste, using fresh cream and a minimum amount of air so that it provides a more dense, longer lasting and

pleasurable treat. It offers the perfect finale to any meal.”

Another reason why HäagenDazs feel that their products are a seasonal must-stock line for pizza operators is that they also provide consumers with the classic flavours that they love to enjoy at this time of year.

Häagen-Dazs Baileys, for instance, is a seasonal favourite and accounts for 15% of Häagen-Dazs sales during the months leading up to Christmas, report the company. The Baileys flavoured ice cream sits alongside other popular flavours in the HäagenDazs winter range, including Vanilla, Strawberry Cheesecake, Cookies & Cream, Pralines & Cream and Belgian Chocolate.

Seasonal promotion General Mills UK are supporting Häagen-Dazs in the build up to Christmas through a combination of consumer advertising and promotions with distributors. All of its marketing activity will communicate to consumers that Häagen-Dazs is the perfect facilitator for shared moments of real closeness, say the company.

The brand recently launched a new consumer marketing campaign, entitled Melt Together, which aims to bring people closer.

This £3.2 million campaign has been spearheaded by new television advertising. The new advert’ (called Ballet) tells the story of a young stagehand and his girlfriend who are watching a December 2009

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Pepperoni, Ham & Pineapple, Cookies & Cream...

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ice cream

Pizza appeal Stocking Häagen-Dazs can help pizza delivery operators to capitalise on and increase secondary purchases, say General Mills, because it has a high cash value so stockists will see the benefits in terms of their bottom line.

A pizza outlet can charge between £4.29 to £4.99 for a 500ml tub as consumers are willing to pay for a brand that is well known and high in quality. Needless to say, Häagen-Dazs can be a valuable addition to a pizza meal deal promotion, adding a delicious treat that completes the meal.

“We have a long standing relationship with General Mills UK nearly eight years now! - and all of our franchised outlets sell Häagen-Dazs,” says Mr Aminnia, director of Pizza Go Go. “Since we have introduced Häagen-Dazs, we found that it provides an excellent addition to the menu in terms of premium product offering, high cash value and driving repeat custom.

“In order to drive up the cash value of each purchase, we upsell when the order is telephoned through, for example – ‘would you like a tub of Häagen-Dazs with your meal?’ This practice is important in getting consumers to trade up when they place their order, and immediately increases transaction value by almost £5,” he explains.

“Consumers are still willing to pay for good quality products and at Pizza Go Go we make sure that all of our ingredients and products are of a certain calibre. We stock a lot of well known brands for the quality of their products and the faith that consumers place in the brand name. With Häagen-Dazs, for example, we know that consumers are happy to pay a premium and we have actually enjoyed repeat custom because we offer this brand on our menus.

“The lead up to the Christmas season is a very important time for the pizza delivery sector and we find that Häagen-Dazs ice cream sells exceptionally well during this time. In fact, at Pizza Go Go, we sell more ice cream during the winter months than any other time of the year. I think that this is partially due to consumers treating themselves and trading up over the holiday season.”

ballet performance from the rafters of an ornate theatre. The couple have to be very quiet – communicating only through touch – and share a tub of delicious Häagen-Dazs ice cream, while enjoying their exceptional view. The couple move increasingly closer together as the story progresses until finally they kiss and wrap their arms around each other. The advert finishes by communicating the line Melt Together.

“Our expectations are high for Häagen-Dazs this Christmas.

Analysis of market data tells us that half of brand sales were generated in the winter months last year so we know HäagenDazs sells well around Christmas,” says Andy Foweather. “We’re also conscious how important the holiday period is for pizza operators which is why we’re backing the brand with marketing and promotional activity at this time.

“The new television campaign will drive awareness of the Häagen-Dazs message amongst consumers. There will be promotional activity in HäagenDazs distributors through November and December. So operators can maximise both planned and impulse sales by ensuring freezers are kept well stocked during the months leading up to, and during, Christmas and by upselling Häagen-Dazs to customers when they call in their orders.”

Mövenpick Ice Cream have also been promoting their luxury ice cream brand and encouraging operators across the sector to extend their dessert menus with innovative flavours.

“Boost business growth this Christmas with a desserts menu that delivers above and beyond customers’ expectations,” suggests Mike Godwin, managing director of Mövenpick Ice Cream.

“A conservative twist on old favourites often proves a winning combination. We offer a variety of serving suggestions such as serving the award-winning Mövenpick VSOP Cognac ice cream with a steaming hot Christmas Pudding, or a traditional mince pie served with Mövenpick Rum Raisin ice cream.

And why not add a seasonal touch to Christmas desserts with

a sprig of Holly or Mistletoe to finish?”

Pitched as a ‘super premium’ dessert brand, Mövenpick Ice Cream’s diverse portfolio of recipes covers both ice cream and sorbet products. Flavours include everything from quality variations of familiar favourites (Vanilla Dream, Strawberry, Mango) to indulgent temptations (Stracciatella, Swiss Chocolate, Tiramisu), refreshing palette cleansers (Lemon, Green Apple, Blackcurrant) and savoury experiences to more experimental concoctions such as Balsamic Vinegar. It is available through all leading frozen food wholesalers nationwide (for stockists and support in menu development, serving suggestions, accessories and POS call 01483 205500 or visit www.movenpick-icecream.com).

New Forest Ice Cream has announced that it has launched a bespoke menu service which allows customers to create personalised table top menus featuring all their favourite ice cream desserts. Customers can pick and mix from 53 ice cream and sorbet presentations. The menus are available in a variety of formats and sizes, from contemporary through to more traditional designs to complement all interiors, and there is also space to add in a coffee or liqueur menu too to complete the dessert offering.

The bespoke menu service is available at a competitive price with a lead time of two weeks from point of order (for further information contact New Forest Ice Cream on 023 8087 1508 ,or visit www.newforesticecream.com).

■ A bespoke ice cream menu service is on offer from New Forest Ice Cream.

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Italian regions

n a i r b a l a C Between Campania and Sicily lies the less well known southern Italian region of Calabria which, as Pizza Pasta & Italian Food magazine found out during a recent British trade mission there organised by the Unioncamere Calabria (Chamber of Commerce), has a taste for spicier food due to its obsession with peperoncino (chilli pepper), as well as a long tradition of being very skilled in the preservation of many types of different foods.

A forgotten region?

The Calabria region is a long, narrow peninsula which can be thought of as the ‘toe’ of Italy and has a population of just over two million. It is not unusual for the area to experience more than 200 sunny days a year, making for a very warm and dry climate suited to the growing of many different types of fruit and vegetables.

These predominate in a healthy diet there where pasta is often very simply accompanied by fried vegetables in a sauce, with meat often still reserved for special occasions by the older generation.

This region’s climate and far flung location in relation to the rest of Europe has meant that, over time, successive generations have come to learn how to make the most of the land’s resources and foodstuffs. Despite economic investment since the 1970s, it still has the lowest income out of all the Italian regions, yet is perhaps one of the most beautiful ones to live in, with the potential to offer that elusive ‘work/life’ balance that many Europeans seek nowadays.

In times gone by, the preserving of food became one way for Calabrians to ensure that any abundant crops could be capitalised on throughout the year, not just at harvest time. UK 40

pizzapasta AND ITALIAN FOOD

visitors to the region might be surprised to discover how green and verdant the landscape looks, with rolling hills and flocks of roaming sheep that would not look out of place at home.

Calabria is also Italy’s second largest olive oil producing region after Puglia, with many of its olive trees growing on the region’s flat plains, the actual olive oil being bottled elsewhere and snapped up by companies in the north. The region can claim to be the only place in Italy where the citrus fruit, bergamot (the one we associate with the flavouring of Earl Grey tea), can be grown successfully. In addition, it is home to a particular kind of sweet red onion (the Tropea variety) that can be enjoyed as a paste, as well as a whole host of different, unusual, but very edible, fruits, many of which are used to flavour liqueurs.

With its Pollino, La Sila and Aspromonte range of mountains, Calabria is home to Europe’s second largest national park (the Pollino National Park) and has two attractive coastlines (to the west is the Tyrrhenian Sea and to the east is the Ionian Sea). Thus, it enjoys a good micro-climate for its vineyards (the most well known one here right now is likely to be Cirò) with the ancient Greek name for Calabria having been Enotria –

■ Above: Mushrooms (porcini) being carefully presented and pickled at Serfunghi di Calabria Bruno (www.serfunghi.it).

“land of wines”. Fish is also invariably on the menu there, but enjoyed simply with few additional flavours.

■ Zafarini cruschi - a popular snack and aperitif food is dried peppers that have been lightly cooked in olive oil.

Spoilt for choice Although some of the latest Calabrian generation might have lost touch with their ancestors’ skills when it comes to drying, preserving and pickling, most people still grow their own chilli peppers in a pot, hanging them out to dry via decorative strings.

The reason why the area has such a spicy palate is that, over time, the territory has been influenced by the Spanish, Greeks, Romans, Arabian and French who have all left their mark.

There is no doubt that all types of preserving skills are productively being deployed in many of the area’s food companies, such as at Tutto Calabria (www.tuttocalabria.com).

Here, the product range features a typically representative collection that includes stuffed dried tomatoes, wild artichokes, roasted aubergines, peppered anchovies, pesto with porcini mushrooms and bruscarola.

In fact, the more you start to investigate the nature of this region’s produce, the more opportunity there seems to be to find something a little bit different. The ingredients company, Leathams, for example, have already ‘discovered’ n’duja paste – a spicy, paste type mix that won a PAPA award last year, and which the Calabrian salami packing company, Calabrone (www.calabronesalumi.com), supply in single portion sized packs offering a variety of potential uses (this company also supply sopressata - ‘squashed’ style salamis).

N’duja (pronounced “n-dooyah”) has been used very successfully on pizzas by Papa John’s and Pizza Express (in their Etna pizza, for instance). Pizza Designer of the Year entrants, Liverpool’s Il Forno, also use spianata (a typically Calabrian salami due to its high chilli content), begging the question December 2009

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Italian regions what else does Calabria offer that has yet to be fully appreciated when it comes to Italian food in the UK? The region is sure to be set for far greater prominence here, particularly given our increasing taste for spicier food, as exemplified by our continuing love of Thai and Indian cuisine.

Leatham’s sales director for the manufacturing side of their business, James Faulkner, agrees that the UK trend for spicier food is not about to go away, but if anything develop, with the company having developed a selection of salamis and highly popular pepper-based products accordingly. “All the products from Calabria tend to be spicy and have chilli in them, and we see the requirement for spicier food in the UK growing more and more,” he says.

The company say that they originally cam across n’duja at a trade show, and were then asked by a supplier to take it on. As they found that it has a short curing time, they got round the requirements of certain supply requirements by mixing it with olive oil to create a paste.

Knowledge and promotion Over the past century, it is well known that many of Calabria’s

■ Waste not, want not – dried zucchini that can be used long after its harvest by regeneration in water.

■ Calabrian wines, cheese and (foreground) sopressata salami.

original inhabitants moved north, or emigrated to countries such as Canada, Australia, the US and the UK, so many Italian families throughout the world still have connections with the region, and are familiar with, and know how to cook with, its ingredients. Yet, outside Italy, for some reason Calabria’s specialities have yet to make as prominent a mark as

Altomonte If there is one place in Calabria that will certainly provide visitors with a good flavour of the region as a whole, it could well be the hill top town of Altomonte (situated towards the north of the region near the Pollino mountain range).

Not only is this town of just 5000 people a very scenic spot from where to get a good perspective on some typical Calabrian landscape, it also boasts a number of very informative producercome-museums and visitor attractions related to food and Calabria’s culinary traditions, such as Liquore Moliterno (www.liquoremoliterno.it) and the Civic

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perhaps they should. To those without an Italian heritage to draw upon, when you do come across Calabrian products, it is not always very obvious how best to use these ingredients to their full potential. So, all too often they can look very nice on a deli or supermarket shelf, but are at risk of getting ignored if a consumer has no guidance on what to actually do with them.

However, better promotion, a drive to boost quality and labelling issues, as well as provide recipe ideas, are all aspects that the Unioncamere Calabria reports that it is working hard to address.

During the mission, its president (Roberto Fortunato Salerno) emphasised that they are

Museum, as well as numerous restaurants, including the Ristorante Hotel Barbieri (www.barbierigroup.it) , where there is a particular emphasis on serving fresh, locally sourced produce.

In fact, the Ristorante Hotel Barbieri’s owner (local businessman, entrepreneur and president of the National Institute of Bread Sommeliers, Enzo Barbieri, www.assaggiatori-pani.org) has set out to learn as much as he can about Calabria’s food, and also help put the area’s culinary heritage on the map. He is keen to make sure that both locals and visitors to the area have an opportunity to gain a greater understanding and appreciation for Calabria’s produce, and is very knowledgeable on many of the old

currently focusing on not only improving the quality of products made in the area, but enhancing their labelling, as well as encouraging more youngsters to stay on in the region and develop its food sector. This is something that is being further pursued due to the current prevailing economic conditions which mean that the next generation are now being advised to consider starting up their own food enterprises at home, as opposed to leaving for elsewhere where jobs might be thin on the ground.

As far as existing food businesses there are concerned, the Unioncamere Calabria has set out plans to assist companies in getting better access to business loans more easily – something which has become a greater challenge for many, not just in Italy, during the present economic slowdown. In recognition of the need to better communicate with export markets, the Chamber of Commerce is also setting up language schools for English and Spanish, and also want to work alongside schools on this. At the same time, other incoming trade missions are being planned to generate further business opportunities in agri-food and tourism.

methods of food storage and preservation.

A keen produce grower himself, he has recognised the value and significance of many fruits and vegetables, and promotes their uses, wanting to make sure that old skills and knowledge are passed on to the next generation, as well as capitalised upon in business terms for the region.

As a result of this interest, he is also actively involved in local festivals there which feature classical theatre, wine and jazz, and bread (the Gran Festa del Pane, www.granfestadelpane.com), and in which locals and visitors have a chance to learn more about the area, and of course its food.

The theme of this year’s bread festival in Altomonte was peace, with the theme of next year’s to be women.

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As the ingredients ideas and Italian themed recipes put forward here illustrate, the festive season can offer ample opportunity for outlets to add something special to their menus, as well as embellish existing dishes.

Italian theme “Dining out over the festive period is a special occasion, so caterers must ensure they are serving quality Christmas meals to attract and retain customers,” advises Donatantonio’s chief executive, Simon Bell.

“There are several key ingredients that operators should include to create a quality Italian Christmas menu.

As Christmas Eve is traditionally a day of abstinence from meat in Italy, an Italian banquet usually includes plenty of fish dishes, so caterers should include entrees of fish, and seafood dishes such as squid risotto. As antipasti is traditionally served in place of a starter for an Italian Christmas lunch, artichokes, chargrilled vegetables, anchovies, baby clams and of course olives are all excellent ingredients to include.”

Donatantonio (www.donatantonio.com) specialises in many different types of ingredients sourced from the Mediterranean, dealing with some 50 countries, and

they regularly travel overseas to monitor their facilities and processes. Recently, for example, they have been confirmed as the sole supplier of Ficacci 100% Italian olives in the UK. “We pride ourselves on the quality of our products, taking extra time and care to source from the very best suppliers.

Seeing their facilities first-hand, and having this level of one-toone contact gives our customers the confidence that we are providing the very best ingredients,” explains Simon Bell.

“We are delighted to be working with a well regarded company like Ficacci. Premium olives should be purchased from an experienced supplier to ensure that they have the best taste, appearance and texture.

Ficacci 100% Olives have been produced near Rome since 1964, and Ficacci is now considered to be a specialist in olive production. To have exclusivity to supply the olives in the UK is testament to our knowledge of the industry and the credibility of our product portfolio.”

Ficacci use traditional methods of production in a state of the art facility located near Rome.Along with grapes, olives are one of the largest crops produced in Rome, placing Ficacci at the centre of Italian olive production. Since Ficacci first began, three generations have now been involved in the production process, and today the company is viewed as a specialist in the industry.

Their olives are prepared and cured in either salt-water brine, or as a special recipe with no added chemicals. Ficacci has achieved BRC (British Retail Consortium) Grade A approval, awarded for its quality management system and the control of its factory environment standards, products, processes and personnel. The company’s health and safety regulations have also been IFS (International Food Standard) approved. The range includes a number of varieties such as Gaeta, Nocellara del Belice and Nocellara Etnea, and is available in a range of sizes and packaging formats such as 150g trays and 4kg

pouches and buckets. The olives are suitable for a wide range of customers from bars to delicatessens.

Grana Padano cheese, of course, has long been a part of Italy’s proud gastronomic heritage for over 1,000 years now, having become the best selling PDO (Protected Designation of Origin) cheese in the world.

It is the market leader in Italy with where over four million 36kg wheels of Grana Padano are produced annually, with many of these ultimately being exported to the rapidly expanding markets of Germany, France and the UK. A versatile Italian hard cheese that is matured to have a crumbly texture with a sweet but strong taste, Grana Padano stores well and has a range of uses from starters to desserts, its versatility making it ideal for all types of eating occasion, not least in helping to make the most of Christmas menus.

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speciality food Festive pizza topping Peppadew (www.peppadew.com), the sweet Piquanté Pepper that can add a sweet, yet spicy, addition to a whole host of meals is now available to caterers in an exclusive foodservice pack. The peppers, which are harvested in the sunny climes of South Africa, have already become a hit with consumers in retail, and now chefs can take advantage of their unique flavour thanks to the new catering sized pack, say their suppliers.

Delicious used whole and stuffed with cream cheese for a tasty canapé or amuse bouché, the peppers can also be halved, quartered, diced or chopped and added to a variety of dishes including stir-fries, kebabs, pizzas, salads and pasta dishes.

In addition to their dark red colour that is ideal for the festivities, the peppers are also an ideal complement to a wide variety of dishes and are ideal when chopped up and used around the bar in place of peanuts or olives, for example. In the kitchen, they can also be the perfect addition to red cabbage, a tangy cranberry relish or when used to spice up stuffing or a terrine, suggest Peppadew.

Available in cases of 3 x 2kg Cryovac bags, Peppadew Whole Sweet Piquanté Peppers are free from any preservatives or artificial colours and boast a 24-month shelf life. The company plan to be on stand S2549 at Hotelympia (28 February to 4 March 2010).

Recipe Ideas Spaghetti al tonno e Finocchietto Ingredients 400g spaghetti or linguine or bucatini, 250g tuna, 1 bunch of wild fennel, 50g pine kernels, 1tblsp capers, 500g peeled tomatoes, 1 garlic clove - chopped, ½ glass of Lupa extra virgin olive oil, 1 onion - sliced, white wine, salt, chilli pepper Method Saute the garlic and onion in oil then add the fennel, capers and pine kernels, cook for a few minutes together.

Add the tuna along with wine and gently simmer for a while.

Add the tomatoes, add salt to taste and then chilli peppers.

Simmer for half an hour.

Cook the pasta and add to sauce.

New Year’s Lentils (Lenticchie Stufate di Capodanno) ■ Ingredients such as Peppadew’s sweet Piquanté Pepper can be used to add a sweet, yet spicy, addition to pizza and pasta meals.

Ingredients (serves 6) ½ pound lentils, 2 rosemary sprigs, 2 garlic cloves, peeled, 1/3 cup Lupa extra-virgin olive oil, 1 cup vegetable broth, plus extra if needed, salt and pepper, 1 tablespoon tomato paste Method Soak the lentils for 1 hour in cold water to cover.

Drain and place in a 2-quart pot and cover with cool water, then add 1 sprig of rosemary together with 1 clove of garlic.

Bring to a gentle boil, and simmer for 15 minutes. Drain, discarding the rosemary and garlic clove.

Mince the remaining garlic. Heat the olive oil in the same pot; add the remaining rosemary and garlic; cool until aromatic, about 1 minute over low heat.

Add the lentils, broth, salt, pepper, and tomato paste.

Stir well.

Cook until the lentils are tender and most of the liquid has been absorbed, about 20 minutes, adding a little more broth if needed. Adjust the seasoning and serve hot.

Chargrilled, bar marked, roast and caramelised vegetables and fruit.

Sauces, patés, chutneys, purees compotes, garnishes and zests.

Beacon Foods Limited Unit 2 Brecon Enterprise Park Brecon Powys LD3 8BT Tel 01874 622577 Fax 01874 622123 sales@beaconfoods.co.uk www.beaconfoods.co.uk

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fresh ideas

■ New from Donatantonio – Italian Ficacci olives.

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speciality food Cook’s tip:

Lime Brûlée with a Grana Padano Crust and Pear Confit Ingredients (serves 6) For the Lime Brûlée 7 egg yolks, 4 eggs, 400g sugar, 250ml milk, 500ml cream, 2 vanilla pods, 3 limes (or lemons if you cannot get limes), 4 tbsp brown sugar, 5 tbsp grated Grana Padano (aged around 10 months), 6 sprigs of lemon thyme or mint leaves to garnish, For the Pear Confit, 3 ripe pears, 50g sugar, 1 lemon, 1 vanilla pod, 125ml white wine, sugar

For an especially fruity version, garnish the brûlées and the confit with fresh blueberries and/or strawberries.

Method 1. To make the lime brûlée, pre-heat the oven to 110°C. Halve the two vanilla pods and extract the vanilla. Wash the limes and grate the rind thinly.

2. Whisk the eggs and sugar until frothy.

3. Heat the milk, cream, lime rind, vanilla pods and vanilla slowly in a saucepan to boiling point, whisking in the egg mixture slowly but constantly (be careful that the egg does not cook).

4. Put the resulting mixture in small flat ramekin dishes in a roasting tin. Add some of the lemon thyme or mint (chopped), reserving some to use as a garnish. Add water to the roasting tin so that it comes half way up the sides of the ramekins, then put the tin in the lowest part of the pre-heated oven for about 45 minutes.

5. When the brûlées have become firm to touch, take them out of the oven and leave them to cool. Mix the Grana Padano with the brown sugar and sprinkle over the brûlées. Using a small blow torch, caramelise the surface gently (or put them under the grill on a high heat to caramelise them – but be careful that they don’t burn!)

6. To make the pear confit, halve the vanilla pod and take out the vanilla. Caramelise the sugar then add the white wine and mix thoroughly.

7. Peel and halve the pears, taking out the pips and core. Cut them into small 1cm cubes. Cook half of the pears, the vanilla pod and vanilla until they become soft.

8. Take out the vanilla pod and blend it into a purée. Then add the rest of the pear cubes and cook for a further few minutes.

Add sugar and lemon juice to taste.

Whereas during the height of pasta making in this area, there were a hundred plus pasta makers, Pastificio Setaro (www.setaro.it) claim that they are now just one of a few remaining and keeping the old traditions alive. They make in the region of 300kg of pasta per day and their ‘new’ stone building was commissioned and custom built in 1950, made from stone designed to absorb the moisture from the air and therefore aid in the pasta’s drying.

Needless to say, only selected types of bran and spring water are used by the Setaro family (three generations of whom have now been involved in pasta making), and their highly prized bronze dies are kept under lock and key when not in use. They use old, original pasta making equipment and a slow drying method (anywhere between 24 to 120 hours, depending on the shape). This allows a high nutritional content to be preserved in the pasta, as well as enhance the taste, say Setaro.

The factory produces some 180 different shapes and sizes, some of which are favoured with ingredients such as red peppers, mushroom, spinach and tomato).

And if you want to be sure of your pasta in time for Christmas, then you need to have placed your order by October.

TOP TIP 1. Use 2.5 litres of water per packet of pasta 2. Boil the water.

3. Add the pasta.

4. Only add the salt once the water boils for second time.

Italian-style chocolate Keylink (www.keylink.org) says that it has re-launched its Italianstyle luxury chocolate brand – Ciocchino - as a one-stop-shop chocolate solution with enhanced profit margins and greater versatility. Ciocchino (pronounced choc-ee-no) was first launched as a sipping chocolate with a Cigarette russe (a traditional but expensive Continental rolled wafer biscuit).

Now the biscuit has been removed to give a lower price point and allow retailers to sell their own food alongside, say Keylink.

Ciocchino is now being positioned as a highly versatile chocolate solution, ideal for a range of different applications from drinks to desserts, and now with a reduction in the cost per serving from 43p to 31p (using Mi-Amère chocolate) following the withdrawal of the biscuit.

Wider usage occasions are anticipated due to an increase in the perceived value for money and profit opportunities.

The premium, indulgent liquid chocolate is made using the finest high-grade real Cacao Barry dark chocolate (either Mi-Amère – balanced and light dark chocolate with 58% cocoa solids, or Guayaquil – a stronger dark chocolate with 64% cocoa solids offering hints of pepper, aniseed, liquorice and Arabic coffee), and Millac Gold, a low-fat, low-lactose, dairy whipping cream alternative with no added sugar. It uses whole chocolate rather than powder and the ingredients are blended together in a custom designed Ciocchino dispenser to produce a rich, silky smooth, decadent chocolate experience.

■ Pasta in production and drying at Pastificio Setaro.

Last of a long line?

When some of the UK’s premium retailers, such as Harrods, go in search of some specialist, authentic Italian pastas in unusual shapes and in artisanal style packaging to stock on their shelves in time for Christmas, then the small town of Gragnano close to Naples – a pasta making hot spot of old – is where many have habitually gone. Harrods, for example, simply turn up at Pastificio Setaro in Torre Annunziata with a lorry and buy direct.

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This area in the valley between Naples and Sorrento in the shadow of Vesuvius experiences a constant wind which, in days gone by, helped to encourage the pasta to be dried naturally outside, when fires were also used to dry pasta and it was also customary to see pasta hung up throughout the streets there, although now heated drying rooms are the norm. ‘Pasta di Gragnano’ must be produced in a legally defined area here, in and around the Bay of Naples, by mixing durum wheat with the calcium poor water of the Monti Lattari.

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speciality food Lumaconi Setaro imbottiti con melanzane e provola (per 4 persone) Ingredienti gr. 500 lumaconi Setaro, gr. 1000 di melanzane, ½ kg di provola, Circa 2kg di pomodorini, Un ciuffo di basilico, Un aglio intero, Parmigiano grattugiato, Olio di oliva Preparazione Tagliare a tocchetti le melanzane, copririe di sale grosso e porie sotto un peso a spurgare, per mezz’ora circa.

Di poi, sciacquare le melanzane, asciugarle e dorarie in una padella con dell’olio di oliva; porie su una carta da cucina, per absorbire l’olio in eccesso.

Tagliare a tocchetti la provola in una insalatiera, aggiungere le melanzane, il basilico e meta parmigiano grattugiato.

Intanto, in una casseruola cuocere i pomodorini, con olio di oliva e l’aglio intero schiacciato, per dieci minuti.

A fine cottura; togliere e buttare l’aglio. Sbollentare i lumaconi Setaro e riempirli con l’impasto di melanzane e provola a tocchetti, preparati precedentemente.

Metterli in una teglia da forno, coprirli con la salsa di pomodorini e del parmigiano grattugiato, facendo piu strati, se necessario.

Cuocere al forno, gia caldo, per una decina di minuti.

The sleek, easy to clean dispenser has a footprint of just 20cm diameter and can hold up to 40 x 70 ml servings at the perfect temperature all day.

Ciocchino can be used in a range of applications to suit the needs of any café, restaurant, hotel, bar or deli, such as luxury sipping chocolate served warm straight from the dispenser, traditional hot chocolate (just add warm milk for a premium hot chocolate offering), iced drinking chocolate, hot chocolate sauce (for ice cream, cakes and desserts served straight from the dispenser) and as a chocolate ganache dessert (poured into a ramekin, chill overnight and serve as a rich dark chocolate ganache or mousse).

It can also be flavoured with essential oils, nuts or alcohol to create a range of innovative dessert and drinking options which can be customised at the point of sale, allowing chefs and caterers to introduce creativity and flair for very little additional time input “We first introduced Ciocchino exclusively as an indulgent, espresso-style chocolate ‘shot’ with a Cigarette Russe wafer biscuit,” says Sanjeev Ramchandani, managing director of Keylink. “However, by removing the biscuit we have substantially reduced the cost per serving and evolved the brand

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into a more versatile product with less focus on the continental ‘sipping’ format. We are now looking to position Ciocchino as the ideal base for all chocolate requirements ranging from traditional hot chocolates to elaborate desserts and have reduced costs to enable a higher profit margin for our customers.

With British consumers being Europe’s biggest chocoholics there has never been a better time to get behind the re-launch of our exciting, new chocolate experience and boost your profits at the same time.”

A Ciocchino ‘starter kit’ includes a free-on-loan dispenser, the chocolate, the cream, the cups (1,000 exclusively designed 4fl oz service shot cups in a range of designs) and the support (specially designed table-top cards, posters and POS display).

Each dispenser comes with a laminated instruction sheet for easy reference. A serving costs approximately 31 pence net and retails for up to £1.75, yielding a healthy profit margin.

including the counter-top Miniwip G model which, claim the company, can halve your cream bills by producing up to 2.5 litres of whipped cream for every litre used. If you currently use aerosols, then the Miniwip G not only provides a much higher quality product, but you may also find it to be more cost effective too, say Carpigiani.

Designed for use within ice cream parlours, pastry shops, restaurants and cafés, the Miniwip G stores and serves freshly whipped cream at the correct temperature (4ºC), thus ensuring the product is completely refrigerated and of the highest standard of hygiene possible. Even the nozzle is chilled.

The Miniwip G can supply freshly whipped cream at the push of a button, either in variable portions or continuously.

Cream is kept fresh because it is maintained in a liquid state inside the refrigerator compartment. It is then quickly whipped before being served thanks to a system that mixes air and liquid cream along the narrow texturiser, where the forced collisions of the fat globules causes the encompassing of air and

consequent whipping of the cream. This technique allows whipped cream of a high quality that can retain its shape for longer to be produced, point out Carpigiani.

Featuring a patented Carpigiani stainless steel gear pump – which is far sturdier and more effective than plastic alternatives – the Miniwip G has an hourly production, calculating an average overrun of 200%, of 50kg/150 litres, although this varies according to the type of cream being used.

With a 2-litre tank capacity, the compact Miniwip G is perfect for operators who require large volumes on a regular basis as it produces quality product of a good consistency. Its size – 220(l) x 370(w) x 450(h) cm (net weight 28kg) – also makes it perfect for establishments with limited space.

The machine has a drain plug on the outside for easy drainage and in addition, the machine’s high capacity pumps are easily removable without the use of tools for quick cleaning. Available in variable finance options from £3 per day, other products in the Wip range include Ecowip G, Materwip G and Jetwip G.

■ Ciocchino – the Italian style drinking chocolate with a range of uses.

Festive presentation To further enhance the presentation of dessert and gourmet beverage offerings, the Italian ice cream equipment manufacturer Carpigiani (www.carpigiani.co.uk) has a range of high performance cream whipping machines available, 45

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hygiene

Help with

hygiene

Recent studies have identified a worrying amount of poor practice when it comes to hygiene standards in some food retailing outlets, with the Scores on the Doors Scheme in England also having the potential to make any poor hygiene performance public knowledge. However, as we learn here, various schemes and the latest in innovative cleaning products can help to keep your business squeaky clean.

Cleaning simplified?

A new and technologically advanced water-based surface and utensil sanitiser is aiming to provide the catering industry in the UK with a highly effective, safe, low cost and environmentally-friendly solution to the long-term challenge of maintaining secure hygiene standards for work surfaces.

The Radical Water System uses naturally occurring biocides, generated by advanced oxidation technology, to deliver massive reductions in harmful microorganisms that can cause salmonella, listeria, e-coli and other common food hygiene related illnesses.

Effective against bacteria, viruses, yeasts and moulds, the Radical Water System works by running a powerful electric current through water to create unstable molecules of oxygen. In their frantic attempt to find other molecules to bond with, these literally crash into any microorganisms they find, killing them on contact, say Radical. As the system delivers a physical â&#x20AC;&#x2DC;killâ&#x20AC;&#x2122;, it 46

pizzapasta AND ITALIAN FOOD

then means that microorganisms cannot develop a resistance, as can happen with chemical-based sanitisers such as chlorine.

Extensive field trials and tests with Campden BRI have proved not only the effectiveness of the Radical Water System in delivering immediate sanitisation, but also shown that regular use over time reduces harmful background micro-organisms, ensuring a consistently safe and hygienic environment. With evergrowing concerns over the longterm safety and environmental impact of chemical-based sanitisers, the Radical Water System could well offer food and drink processors distinct advantages.

For example, it dispenses with the need for chemicals, using only naturally occurring substances which do not impact on the environment. The ozonated water created is completely safe to handle, leaving no taints or residues, and breaks down after use into water and oxygen.

â&#x2013; A ROX electrolysed water system can provide as many outlets for hand washing, food washing and other access, as required.

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hygiene The process also involves less downtime than chemical-based sanitisers resulting in improved production efficiencies and unlike chemical sanitisers, there are no hazardous substances involved and therefore no COSHH requirements, say Radical.

Easy to install, the Radical Water System can be incorporated into the manufacturer’s existing infrastructure, requiring only water and electricity to operate.

Initial investment in the Radical Water System has also been shown to generate cost savings after just six to 12 months as running costs are low and there is no requirement to purchase expensive chemical consumables.

“In response to the everincreasing demands placed upon the food industry, we have developed our revolutionary technology to create an unrivalled sanitising system,” says Mark Fielding, Radical’s managing director. “The Radical Water System is not only extremely effective in providing a long-term guard against unwanted microorganisms, it does so in a way which keeps costs down for the manufacturer whilst at the same time being safe and

www.papa.org.uk

environmentally-friendly.”

Radical has in-depth knowledge and experience across the food and drink industry and says that it is able to offer bespoke packages for clients (www.radical.gb.com).

Along similar lines, aware that when it comes to cleaning, sanitising and disinfecting, products have become increasingly sophisticated, specialist and, in many cases, potent, a Japanese company has also been tackling the challenge of making a cleaning product that is effective, but not invasive.

Traditionally, many food retailing establishments will stock an array of chemicals – each promising to fulfil a specific portion of the cleaning regime, but each also carrying its own special user instructions, disposal instructions and warnings.

In 1992, Japanese scientists perfected the process of water electrolysation. Essentially, this is the act of combining ordinary tap water, a mild salt solution and an electric current. A cathode and an anode cause the water molecules to divide into positive and negative ions, and resulting in an alkaline cleaning water and acidic sanitising water.

Alkaline water has a pH of about 11.3 (similar to a household ammonia solution) making it an efficient detergent and de-greaser, whereas acidic water has a pH of about 2.7. This is also known as hypochlorous acid which, unlike hydrochloric or sulphuric acid, is not harmful to skin, mucous membranes or organic material. It is, however, a very powerful sanitiser, proven effective against many pathogens, bacteria and viruses.

Furthermore, its effects are rapid and because it breaks down cell microbial walls, it prevents the development of resistant strains.

ROX, made by Hoshizaki in Japan, is claiming to be the first water electrolyser to become available in Europe and is being marketed in the UK by EO Water where it is supported by staff including a food hygiene lecturer and a microbiologist. UK trials are currently active, say the company.

Electrolysed water is more effective than many sanitisers and disinfectants yet requires no storing, mixing or special disposal and presents no danger or health risk. It can be used to wash hands, clean and disinfect fruits, vegetables, meat and fish, clean and sanitise tables and wash

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hygiene

■ Food business operators in Chelmsford’s Baddow Road and the neighbouring Moulsham Street all received certificates and window stickers at a special awards ceremony, recognising their commitment to FOG disposal.

floors, and can then be disposed of by pouring down a sink without causing any damage to the environment.

It is also available at a relatively low cost (typically, a ROX system, including design and installation and making an allowance for water and electricity, costs less than 2p a litre based on a useful life of some 3000 hours). ROX’s Disinfection Spectrum includes such ‘nasties’ as Staphylococcus aureus, Listeria monocytognes, MRSA (Methicillin-resistant Staphylococcus aureus), Staphylococcus epidermidis and Streptococcus, as well as Pseudomonas aeruginosa, Salmonella sp., Clostridium defficile, Campylobactor, Norovirus, Legionella, and many more. ROX has been approved under European Standards EN 1275 & EN 1040 as a Bactericidal and Fungicidal solution.

Deep cleaning Bright Hygiene report that they are currently offering customers 10% off a kitchen deep clean if they book up before Christmas Eve. A Bright Hygiene deep clean is carried out in accordance with Government Specifications M&E 142 and 038 and covers cooking and ancillary equipment, building structure and high level areas.

The company say that they can fit in with a timescale that suits individual operational needs, and their work is certified.

Hygiene and Safety audits are also provided post-clean to confirm that ‘due diligence'

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requirements have been met.

Although sometimes neglected in the past, ventilation and ductwork cleaning (both kitchen extraction and general ventilation extraction) is growing in importance to building managers, say Bright Hygiene. Air quality has become a key consideration for employers from a staff welfare, health and safety and environmental perspective.

Recent ventilation fires have also ensured that the insurance industry is also now looking more closely at the risks associated with extraction systems within catering operations, and meaning that premiums are likely to increase for those companies not properly assessing the risks and carrying out regular cleaning.

Bright Hygiene say that their kitchen extraction cleaning system will totally eliminate extraction fire hazard conditions, and that they will even provide and install access doors to ensure total system cleaning, and then issue businesses with a certificate on completion of their service. All ventilation cleaning is carried out to HVCA TR17 guidelines and once complete, they can also provide comprehensive monitoring of the ventilation system (call 08000 937840, or email info@brighthygiene.co.uk).

FOG disposal Fats, oil and grease are a staple waste product for many food businesses, but their safe, hygienic disposal can cause problems if not carried out properly. In its region, Anglian

Water has become committed to helping to set up regular, free, certified waste fats, oils and grease (FOG) collection services to commercial kitchens.

The waste oil collected is processed into EN14214 European standard Bio-diesel fuel, which can then be used in commercial vehicle fleets. The free FOG disposal service for local caterers helps limit the damage caused by fats, oils and grease in the sewer, as well as reduce our carbon footprint.

The Biodiesel Partnership is supported by Anglian Water and the Chartered Institute of Environmental Health. For all commercial kitchens that apply, Anglian Water has joined up with reputable waste oil and fats collector, Evergreen Energy UK Ltd and Unique Oils Ltd in a scheme to provide free collection of waste oils and fats. Containers are provided, which are then taken away and replaced on each collection, or you may wish to use the empty new oil container.

In Chelmsford, bacterial remediation experts, Environmental Biotech, has been instrumental in helping a group of catering establishments there to become recipients of a new Green Ladle environmental champion award which recognises good kitchen practices and the success of their fight to stop waste fats, oils and grease (FOG) blocking up sewers.

In November, restaurant owners in Chelmsford’s Baddow Road and the neighbouring Moulsham Street (a busy shopping area with a high density of catering establishments), all received certificates and window stickers at a special awards ceremony.

Chelmsford Borough Council, which, in partnership with Anglian Water has employed Environmental Biotech’s bioremedial products to relieve the FOG (fats, oil and grease) problem, reduce pollution, odours and costs, also received a special FOG charter in recognition of its commitment to fighting waste fats, oils and grease (15 out of 18 local establishments have now become involved in the two year trial).

Environmental Biotech says

that it uses specially grown live vegetative bacteria to digest the fat that coagulates and blocks drains causing floods and hygiene problems for commercial premises and householders and affects the sewer networks essential to public health.

Introducing the bacteria to the drains is quick, simple and avoids any disruption to the area, say the company. In fact, Environmental Biotech’s bacterium works by ‘eating’ the fat, and then eats itself.

The Green Ladle Award scheme, which has the backing of the Environment Agency and the Chartered Institute of Environmental Health, encourages close working relationships between councils, Anglian Water officials and restaurant and takeaway owners.

“We applaud the catering establishments who are receiving this prestigious award and Chelmsford Borough Council for working closely with our teams to help combat the problem of waste fats oils and grease.

Working together has not only led to less problems but has helped all the businesses taking part and improved the quality of life in those streets by reducing odours,” said Paul Gibbs, director of Wastewater, Anglian Water.

Alongside environmental health concerns, financial considerations are also important. At any one time, 10% of the sewer network is clogged with FOG and jetting out these sewers costs £5 million a year in the Anglian Water region alone.

Reducing these overheads helps keep utility bills down, and since the scheme started in 2007, there have been no instances recorded of sewage flooding, bad odours or blockages resulting in overall savings of around £8,000 a year for jetting costs, report Environmental Biotech.

Hand and foot hygiene SAVortex Limited (www.savortex.com), a manufacturer and supplier of hand and body dryers, has launched the Vortex hand dryer to assist with hand hygiene. The Vortex - a patented spinning air technology dryer device - works by breaking up water droplets on the skin. It accelerates drying

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hygiene times and removes any need for potentially unhygienic towels or paper.

The dryer delivers low cost, fast, quieter drying in a longer life unit and its regenerative heating technique replaces the conventional heating elements found in the majority of today’s hand dryers, say the company.

The Vortex does not use heating elements and therefore requires minimum energy consumption, saving money as well as reducing the impact on the environment It also produces the industry’s lowest heat emissions, point out the company, reducing not only a company’s electricity bill, but also decreasing the strain on airconditioning, increasing over-all carbon efficiency (the Vortex can claim to be the lowest carbon foot-print dryer in its class and is fully compliant with the WEEE directive).

The high-tech aluminium casing is coated with an antibacterial layer for hygiene and the substantial benefits of a dripless floor can help to create an easier to clean washroom, as well as improving hygiene standards.

With exposure to over 90dB carrying a risk to your hearing, noise levels were a serious consideration when developing this product, say the company, but the Vortex is the quietest in its range, operating at just 80dB. The company says that it is introducing its new hand dryer to commercial companies and significant interest has already been secured by some large blue-chip organisations looking to purchase green efficiency

products and achieve overall cost savings to their businesses.

A new type of Crocs for men and women working in the hospitality industry is also now available from www.LookAtMyCrazyShoes.com.

Italian styled Crocs Work Bistro clogs are described by their makers as being “cool and comfy”, so it is no surprise that they have also become highly recommended by health professionals for anyone who is on their feet all day.

They are soft and lightweight, and mould to an individual’s foot shape, and feature and enclosed toe and heel which is incorporated into the design so as to protect the wearer’s feet at work. Bacteria and odour resistant, they also have a supportive orthotic foot bed which massages and stimulates circulation. Their shock-absorbing properties minimize impact on the feet, legs, hips and lower back, and they are ergonomically certified to reduce fatigue.

The anatomically designed heel area and medical arch supports help prevent rotation of the foot, heel spurs and other heel pad injuries, and the wide base increases the stability of each step while their nonmarking soles exceed slip resistance standards on oil, water and soap. Crocs can be wiped clean, sterilized in water and bleach or even cleaned in the dishwasher. This footwear has also been proven to resist the fungus which causes Athlete’s Foot, and as they have a roomy forefront, reduce the risk of bunions.

■ Crocs Work Bistro clogs are available in sizes four to 13, in a choice of Black, Navy or White and are priced at £34.95 (call 0800 7314885).

www.papa.org.uk

Poor standards, or lack of knowledge?

According to a report from the Health Protection Agency and LACORS (Local Authorities Coordinators of Regulatory Services), poor egg handling practices in sandwich bars, cafés and takeaways is currently one way in which many consumers are being put at risk.

These findings were the result of councils across the UK collecting and analyzing hundreds of raw shelled egg mix samples from sandwich bars, takeaways, restaurants and bakeries, along with some information on the nature of the hygiene practices they came across.

Although this study revealed low levels of salmonella contamination in egg mix samples (0.13%), a worrying 43% of staff did not wash and dry hands after handling eggs and egg mixes, and 41% did not refrigerate egg mixes properly, and 14% of takeaways (mainly Chinese) said that they were not aware of key food safety practices for the use of egg mixes.

"While it is encouraging that low levels of salmonella were found by our researchers, the study shows poor storage and handling practices of egg mixes by catering businesses,” said Dr Jim McLauchlin director of the Food, Water and Environmental Microbiology Service for the Health Protection Agency. “There are numerous risk factors involved in mixing and pooling large volumes of eggs by the catering industry which can lead to food poisoning. Just one egg contaminated with Salmonella can contaminate a whole batch and the risk of infection is increased if it is stored in a warm kitchen environment. Therefore it is extremely important that caterers establish and maintain a food safety management system."

This study involved taking samples from samples from 934 catering establishments including restaurants, takeaways, bakeries, cafés, and sandwich bars between May and October 2008 in England, Wales, Scotland and Northern Ireland. Salmonella was detected in 0.13% (1/764) of egg mixes, 0.3% (2/726) of environmental swabs, and 1.3% (7/550) of cleaning cloths. The study also showed that 40% of caterers did not use designated utensils when handling egg mixes. 17% did not clean surfaces and utensils thoroughly after they had been used with egg mixes.

If that was not enough, 45% of caterers did not use separate cleaning cloths for designated food preparation areas and one fifth of caterers visited did not have an adequate documented food safety management system. 8% of caterers were found to be adding raw, or uncooked egg mix, to cooked rice.

Outbreaks of salmonellosis have been attributed to the use of raw shell eggs and their preparation as pooled mixes, their consumption in uncooked or lightly cooked dishes, and as a means for cross-contamination. Practical advice for caterers when it comes to handling eggs is available in a Food Standards Agency Leaflet (Eggs - What Caterers Need to Know, www.food.gov.uk/multimedia/pdfs/eggleaflet.pdf).

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a pizza my world

A Pizza My World Jonathan Pearson is bakery manager for Dr Oetker UK Frozen (formerly Schwan), having originally been enrolled on an apprenticeship programme run by North Lancashire Training Group at 17.

During the 18 months it took him to complete his apprenticeship, he became a key member of the factory’s 400strong team, earning an Employee of the Month accolade as well as winning North Lancashire’s Training’s Best Overall Apprentice award for the year he was enrolled. Since then, the company have made him a deputy team leader, and he is now become bakery manager at the Leyland site.

6.00am

6.00 am Arrive at work and check my emails to check what product I will be making today. I then do a stock check and order any materials I will need for the day. Once this is done I then go round the bakery setting up the machines ready for running.

6.30am

6.30 My staff arrive ready to start production and the first mix goes on straight away. I follow the first mix through the bakery, checking the temperatures, weights and the size. Once the crusts we have produced have gone in to topping and I am happy with the quality, I reply to any emails I have. Time for a quick chat with my manager, and let him know we started up well and we have no issues.

9.00am

9.00am I quickly grab a bite to eat before continuing with the day.

11.00am

11.00am Off in to the offices for my monthly Health & Safety meeting.

We discuss on going issues in my bakery and other departments. As bakery safety co-ordinator, I bring up any new issues that I think need dealing with.

12.30pm

12.30pm Back in to the bakery to see how everything is running and inform my staff about the outcomes of the meeting.

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1.15pm

1.15pm Back in the offices again now to write a training manual up for some new equipment that we have had installed. I enjoy writing training manuals as it’s a good way for me to learn our equipment through and through.

2.30pm

2.30pm I’m back in the bakery now getting ready for shift hand over.

I need to make sure all my sheets are up to date and that the bakery is nice and clean for the next shift. When the other team leader comes in we have a chat about any issues that have accrued during the shift, so that he is aware.

Tomorrow we have a big visit from one of our buyers so we discuss any jobs that need doing over night and any that I can do in the morning before the factory tour. It’s very important to me that my department is up to scratch as it reflects on me.

3.15pm

3.15pm I leave work after finishing off all my paperwork, go to the gym for a run and a work out, then off for a swim. The rest of the day I spend with my partner and my little boy playing games and watching TV at home - I’m exhausted!

As bakery safety ‘‘ co-ordinator, I bring up any new issues that I think need dealing with.

’’

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new products

A fruitful addition to any menu New from Cream Supplies is a range of freeze dried fruits with an intense, 100% natural flavours and light and crispy textures. They can be used straight from the pack or rehydrated in drinks and foods. They can be scattered over desserts, ice creams and sorbets, used as a cooking ingredient in both sweet and savoury recipes to add piquancy, or crumbled into an exquisitely flavoured powder to finish dishes and decorate plates.

Because the process of freeze drying concentrates the natural flavour of the fruit, only a very small amount is required to create impact. The packs have a long shelf life and the range comprises the Lyo and IBC brands (pineapple, peach, raspberry, strawberry, blackcurrant, mango and blueberry). Call 0845 226 3024 or visit www.creamsupplies.co.uk.

Pantheon Salamander gives food a grilling Pantheon’s latest, all stainless steel, SG630 Salamander Grill is perfect for all types of grilling across a wide range of foods, providing ongoing durability, reliability and efficiency. Its user friendly controls allow temperatures of between 50° and 250°C to be selected and accurately maintained while a 15 minute timer can be deployed whenever required to prevent energy wastage.

www.papa.org.uk

The plug-in unit is supplied with a heavy duty grill rack and tray and provides 4 shelf positions to allow maximum cooking control. Its compact dimensions (externally 630w 320d x 280h) mm make siting easy, while rubber feet ensure stability while also protecting work surfaces. Pantheon’s all encompassing 12 months parts and labour warranty applies (call 0800 046 1570 or visit www.pantheonce.co.uk).

Making fast food faster “The ability to react swiftly during periods of peak demand, whilst continuing to deliver consistently high standards of cooked food quality, are crucial factors for the success of food service operations,” says BKI Europe/APW Wyott’s national sales manager, Gary Thacker.

The company’s countertop griddles are widely specified for quick service restaurants throughout North America and, although relatively new to the European market, are becoming increasingly popular in the UK. A feature of the Champion range of gas griddles is high performance burners

for fast start up to optimum temperature and swift cooking of a variety of food.

The S-shape burners deliver heat capacities ranging from 11Kw (37,500 BTU) for the 460mm width model to 29.3Kw (100,000 BTU) for the 1220mm width model (call 0870 9904242 or visit www.bkideas.co.uk).

Snowbird celebrates its magnificent seven Snowbird foods is celebrating a ‘Magnificent Seven’ awards in food competitions through 2009, with the highpoint of their year being an historic victory in the British Turkey Federation’s awards for The Best Innovative Product of the Year.

Turkey Tuckers - balls of turkey breast and leg meat which follow Moorish tradition and are flavoured with mint, chilli, cumin, fresh and ground coriander, salt, onions, garlic,

figs and apricots - are Snowbird’s first foray into the sector.

The products are fully cooked in the factory in a combination oven which steams and roasts the balls, and then flash fried to enhance visual appeal and packed IQF in three kilo bags.

Turkey Tuckers can be heated from frozen in seconds in a microwave and will also oven bake (call 020 8805 9222 or visit www.snowbirdfoods.co.uk).

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index registered suppliers Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Peter Hutchings Tel: 0151 548 5818 / Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk 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 636338 or email suskia@jandmgroup.co.uk

C K Food (Processing) Limited 70 Northumberland Avenue Hull, Yorkshire, HU2 0JB Contact: Omar Bhamji Tel: 01482 589961 / Fax: 01482 222776 obhamji@ckfoods.karro.co.uk

REGISTERED SUPPLIERS

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 www.mcstechproducts.co.uk

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 Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 / Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk

Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk

Dairygold Food

Beacon Foods Limited Brecon Enterprise Park, Brecon, Powys LD3 8BT Contact: Jeanette Sleeman Tel: 01874 622577 / Fax: 01874 622123 sales@beaconfoods.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 / Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk

DeCecco UK Ltd 1 Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com

Casa Julia PLC 11 Springwood Drive, Braintree, Essex CM7 2YN Contact: Vincenzo Santomauro Tel: 01376 320269 / Fax: 01376 349436 info@casajulia.co.uk

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Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 / Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk Eurostar Commodities Ltd 8 West Lodge Cresent, Ainley Top, Huddersfield HD2 2EH Contact: Jason Bull Tel: 01422 377140 / Fax: 01422 372858 jason@eurostarfoods.co.uk Glanbia Cheese Ltd Brunel Court, Rudheath Way, Northwich, Cheshire CW9 7LP Contact: Alan K Rogers Tel: 01606 810900 / Fax: 01606 48680 arogers@glanbiacheese.co.uk GRH Food Company Ltd Cromlech Fields, Y Ffor Pwllheli Gwynedd LL53 6UW Contact: Mr Shaun Johnson Tel: 01766 810062 / Fax: 01766 819001 ssj@grhltd.co.uk sales@grhltd.co.uk

INGREDIENTS

Dairygold Food Ingredients UK Lancaster Fields, Crewe Gate Farm Industrial Estate, Crewe, CW1 6FU Contact: Ms Svitlana Binns Tel: 0870 766 9563 Fax: 01270 530 726 sales@dairygoldingredients.co.uk

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

Equipline Ltd Ashley House, Ashley Road, Uxbridge Middlesex UB8 2GA Contact: Dena Elderfield Tel: 01895 272 236 / Fax: 01895 256 360 dena@equipline.co.uk www.equipline.com

Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 / Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com

Hugall Services Limited Unit 16 Bessemer Park 250 Milkwood Road, Herne Hill, London, SE24 0HG Contact: Mr Robin Usher Tel: 0207 738 6104 / Fax: 0207 738 3994 robin@hugallservices.co.uk Integer Computers 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com Jestic Unit 5 Kingstanding Business Park Kingstanding way, Tunbridge Wells, Kent TN2 3UP Contact: Tim White Tel: 01892 502 410 / Fax 01892 618 826 Email: info@jestic.net www.jestic.co.uk Kingdom Cheese Co. Glenfield Industrial Estate, Cowdenbeath, Fife KY4 9HT Contact: Phil Morgan Tel: 01383 610114 / Fax: 01383 610526 phil@kingdomcheese.com www.kingdomcheese.com

Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com La Pizza Company Ltd Units 25-26, Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX Contact: Chris Dickinson Tel: 01730 811490 / Fax: 01730 811491 chris.dickinson@lapizzacompany.com Contact: Richard Jansen Richard.jansen@lapizzacompany.com www.lapizzacompany.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NF Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com Martin Mathew & Co 140 High Street, Cheshunt Herts EN8 0AW Contact: Mr M.J. Donnelly Tel: 01992 641641 / Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk Minster Fine Foods Limited Park View Housem, 16 South Street Bourne, Lincolnshire PE10 9LT Contact: Ellyot Doyle Tel: 01778 394333 / Fax: 01778 394111 ellyot@minsterfinefoods.co.uk www.minsterfinefoods.co.uk Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Mr Paul Cook Tel: 01753 760 800 / Fax: 01753 760 801 paul@montana.bakeries.co.uk Northern Foods plc 2180 Century Way Thorpe Park, Leeds LS15 8ZB Contact: Debbie Waterfield Tel: 0115 986 8204 Paramount 3 Newtech Square, First Avenue, Deeside Industrial Park, Deeside, Flintshire CH5 2NT Contact: Phil Goodall Tel: 01244 838000 / Fax: 01244 838100 phil.goodall@paramountfoods.co.uk www.paramountfoods.co.uk Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Sue Davenport Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk sales@pastaking.co.uk

December 2009

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index registered suppliers

Pasta Reale Ltd Pasta Reale House, Fleming Way, Crawley, West Sussex RH10 9JW Contact: Chris Redman Tel: 01293 649700 / Fax: 01293 649741 pasta@pastareale.com www.pastareale.com Pizza Plus Foodservice Elliott Street, Preston PR1 7XN Tel: 01772 897 696 / Fax: 01772 252 808 Contact: Chris Smith chris@pizzaplusfs.co.uk Contact: Chris Smith cathy@pizzaplusfs.co.uk Salvo CFS 465 Caledonian Road, London N7 9BA Contact: Mr S Cumbo Tel: 0207 6073025 / Fax: 0207 6075928 sales@salvocfs.co.uk Saputo Cheese (UK) Ltd The Cremery, Aberarad Newcastle Emlyn, Carnarthenshire, SA38 9QD Tel: 01239 710424 / Fax: 01239 710175 www.saputo.com ServEquip Ltd 214 Purley Way, Croydon, Surrey CR0 4XG Contact: Diane Bowker Tel: 0208 6868855 / Fax: 0208 6817509 info@servequip.co.uk www.servequip.co.uk Stateside Foods Ltd 31 – 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 The Fresh Pasta Company Compass House, Merthyr Tydfil Industrial Park, Merthyr Tydfil Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com

The Pizza Pasta & Italian Food Association is the

www.papa.org.uk

Tulip Ltd Seton House, Warwick Technology Park, Gallows Hill, Warwick CV34 6DS Contact: Winifred Woodhead Tel: 01926 475680 / Fax: 01926 475688 contact@tulipltd.co.uk www.tulipltd.co.uk Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com

Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk RETAILERS Aldi Stores Ltd Holly Lane, Atherstone Warwickshire CV9 2SQ Contact: John Richardson Tel: 01827 710 865 / Fax: 01827 710 899 bd1@aldi.co.uk Bella Pizza & Pasta Restaurant Ltd 125 Sandgate Road, Folkstone Kent CT20 2BW Tel: 01303 210225 / Fax: 01303 210225 Contact: Mr Ferdinando Labrusciano Bottelino’s Rockwood House, Frenchay Road, Downend, Bristol BS16 2RA Tel: 0117 958 5214 / Fax: 0117 958 3150 Contact : Mike Botta mike@il-bottelino.demon.co.uk Domino’s Pizza Group Limited Domino’s House, Lasborough Road Kingston, Milton Keynes MK10 0AB Tel: 07764 313783 Contact: Andrew Emmerson andrew.emmerson@dominos.co.uk www.dominos.co.uk

Mahmoods Imperial House, Springmill Street Bradford, West Yorkshire BD5 7HF Contact: Tariq Mahmood Tel: 0845 4667289 tariq@mahmoods.biz Papa John’s (GB) Limited The Forum, Hanworth Lane, Chertsey, Surrey KT16 9JX Contact: Ian Saunders Tel: 01932 568000 / Fax: 01932 570628 karen_churchill@papajohns.co.uk www.papajohns.co.uk Perfect Pizza Gailey Park, Gravelly Way Standeford, Staffordshire WV10 7BW Contact: Paul McGee Tel: 01902 797100 / Fax: 01902 797 111 paulmcgee@perfectpizza.co.uk www.perfectpizza.co.uk Pizza Hut UK One Imperial Place Elstree Way, Borhamwood Herts WD6 1JN Contact: Mr Hugh Wood 0208 732 9000 Hugh.wood@pizzahut.co.uk Pizza Pan 3 Andover Road Winchester, SO23 7BS Contact: Toqeer Kataria Tel: 01962 865 765 toqeerkataria@hotmail.com Pizza Pioneer 3 Market Street, Bury, Lancashire BL9 0BW Contact: Ezzett Alkaptan Tel: 0161 763 1813 ealkaptan@hotmail.com www.pizzapioneer.com Pizza Uno 51 St Lukes Ter, Sunderland Tyne & Wear, SR4 6NF Contact: Mr Hussein Tel: 0797 1885563 / Fax:0191 565 3459 mohsenuno@hotmail.com Village Pizza Limited PO Box 2941 Caterham, CR3 6UH Contact: Katy Habiban Tel: 01883 337633

RETAIL RESTAURANTS TAKEAWAY DELIVERY OUTLETS Amigo’s Pizza West Midlands - Tel: 07950793999 Bens N.Ireland - Tel: 028 2564 3399 Chico’s Pizza Ltd Barnsley - Tel: 01926 731919 Bella Napoli Tel: 0141632 4222 Bistro Bianconi Ireland - Tel: 9531 4060400 Clark’s Bakery Dundee - Tel: 01382 641048 Di Maggio’s Restaurant Group Glasgow - Tel: 0141 221 6100 Giacopazzi’s Scotland - 018907 50317 Italian Pizza Experts Middlesex - Tel: 01932 222909 Kiren Foods Lancashire - Tel: 01706 526732 La Favorita Tel: 0131 5542430 Mr Mark Niven Southampton - Tel: 07974 708299 Papa Pizza Aberdeen - Tel: 01224 211700 Perfect Pizza Wolverhampton - Tel: 01902 797100 Pizza Margarita Lancaster - Tel: 01524 68820 Pizza Pantry Cornwall - Tel: 01872 279725 Pizza on Broadway Surbiton - Tel: 0208 3399933 Pizza Xpress Hampton Hargate - Tel: 01733 893344 Sayers The Bakery Limited Bolton - Tel: 01204 555155 Solomon Grundy N.Ireland - Tel: 028 256 59602 The Pizza Shop Glasgow - Tel: 07915 655198 Village Pizza Surbiton - Tel: 020 8399 2293 London - Tel: 020 7708 2255 Twickenham - Tel: 020 8892 0400 Morden - Tel: 020 8640 2200 Eastcote - Tel: 020 8426 2026 Winstons Pizza Co Lancashire - Tel: 01695 627692

trade body representing the UK pizza, pasta and Italian Food Association.

The Association is given direction by a Management Committee comprising:

Russell Allen Basilico*

Phil Welberry Perfect Pizza

Mark Edmonds Whitworth Bros Ltd

Maurice Abboudi Consultant/Domino’s*

Ian Kent Stateside Foods*

Alan Rogers Glanbia Cheese*

Jason Smith Tulip Foodservice*

Phil Goodhall Paramount Foods

Ian Saunders Papa John’s*

Alan Ribakovs Whitworth Bros Ltd

(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

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index of products ANCHOVIES Donatantonio Ltd Martin Mathew & Co

COMPUTER SOFTWARE Integer Computers

BACON (PRE-COOKED) Leathams PLC Tulip Food Service Ltd

CONCENTRATES Allied Mills C K Food (Processing) Ltd DELIVERY BAGS/POUCHES Cooktec Whitco Catering & Bakery Equipment Ltd

BEERS C Carnevale Casa Julia PLC BEVERAGES C Carnevale BEVERAGE SYSTEMS C Carnevale Whitco Catering & Bakery Equipment Ltd CAPERS Donatantonio Ltd Martin Mathew & Co CASH REGISTERS Whitco Catering & Bakery Equipment Ltd CHARGRILLED VEGETABLES Beacon Foods Limited Eurilait Ltd Leathams PLC CHEESE C Carnevale C K Food (Processing) Ltd Dairygold Ingredients UK Eurilait Ltd Glanbia Cheese Ltd GRH Food Company Ltd Kingdom Cheese Co Paramount Stateside Foods Ltd

DESSERTS Beacon Foods Limited DISH/GLASS WASHERS Whitco Catering & Bakery Equipment Ltd DISPLAY EQUIPMENT Equipline Ltd Whitco Catering & Bakery Equipment Ltd DOUGHBALLS La Pizza Company Ltd Pizza Plus Foodservice Stateside Foods Ltd DOUGH MIXERS Cater-Bake UK Jestic Whitco Catering & Bakery Equipment Ltd DOUGH PREP EQUIPMENT Cater-Bake UK C Carnevale Jestic Paramount Whitco Catering & Bakery Equipment Ltd DOUGH ROLLERS Cater-Bake UK

CHEESE (ITALIAN) Leathams PLC CHEESE (MOZZARELLA) C Carnevale Glanbia Cheese Ltd Kingdom Cheese Co CHEESE (PARMESAN) Eurilait Ltd Leathams PLC COFFEE C Carnevale COFFEE EQUIPMENT Whitco Catering & Bakery Equipment Ltd

DRINK SUPPLIERS - SOFT C Carnevale EQUIPMENT SERVICING Equipline Ltd Hugall Services Ltd Whitco Catering & Bakery Equipment Ltd FLOUR Allied Mills C Carnevale DeCecco UK Ltd Whitworth Bros Limited

COMPUTERS Integer Computers

FLOUR (PIZZA) Allied Mills; Casa Julia PLC Salvo CFS Whitworth Bros Limited

COMPUTER DELIVERY MANAGEMENT SYSTEMS Integer Computers

FOOD SUPPLIER Stateside Foods Ltd Tulip Food Service Ltd

54

pizzapasta AND ITALIAN FOOD

FRUIT (CANNED) C Carnevale Martin Mathew & Co

OLIVES Donatantonio Ltd Leathams PLC Martin Mathew & Co

GARLIC BREAD La Pizza Company Ltd Stateside Foods Ltd

PARMESAN Donatantonio Ltd

GARLIC PUREE Beacon foods Limited

PASTA COOKERS Whitco Catering & Bakery Equipment Ltd

GARLIC SPREAD/MIXES Beacon foods Limited Stateside Foods Ltd HAM Stateside Foods Ltd Tulip Food Service Ltd HAM (PARMA) Leathams PLC HERBS & SPICES Beacon Foods Limited C Carnevale HOLDING OVENS Benier UK Equipline Ltd Whitco Catering & Bakery Equipment Ltd HOT BOXES Whitco Catering & Bakery Equipment Ltd ICINGS Allied Mills IMPROVERS Allied Mills

PASTA C Carnevale DeCecco UK Ltd Donatantonio Ltd Martin Mathew & Co Salvo CFS The Fresh Pasta Company PASTA (FRESH) Pasta Reale The Fresh Pasta Company PASTA PRODUCTS (PREPARED) C Carnevale The Fresh Pasta Company Tulip Food Service Ltd PASTA SAUCES DeCecco UK Ltd Pasta King (UK) Ltd Pasta Reale The Fresh Pasta Company PEPPERONI Tulip Food Service Ltd

ITALIAN BEERS C Carnevale Salvo CFS

PESTO Donatantonio Ltd Leathams PLC Martin Mathew & Co

MAYONNAISE/DRESSING Leathams PLC

PICKLES/CHUTNEYS Beacon Foods Ltd

MEAT C K Food (Processing) Ltd Tulip Food Service Ltd MEATS (ITALIAN) Leathams Plc MIXES C Carnevale Whitco Catering & Bakery Equipment Ltd OILS C Carnevale OLIVE OIL DeCecco UK Ltd Donatantonio Ltd Leathams PLC Martin Mathew & Co

PINEAPPLE Beacon foods Limited Martin Mathew & Co PIZZA (PREPARED-CHILLED) Bakkavor Pizza Northern Foods plc Paramount PIZZA (PREPARED FROZEN) Northern Foods plc Stateside Foods Ltd Paramount Pasta Reale Ltd Pizza Plus Foodservice PIZZA ACCESSORIES La Pizza Company Ltd Paramount Pizza Plus Foodservice

PIZZA CRUSTS/BASES La Pizza Company Ltd Paramount Pizza Plus Foodservice Stateside Foods Ltd PIZZA DISPLAY RACKS Paramount PIZZA FORMERS Cooktec Whitco Catering & Bakery Equipment Ltd PIZZA MAKING SYSTEMS Benier UK Cater-Bake UK Jestic Paramount Servequip Whitco Catering & Bakery Equipment Ltd PIZZA OVENS Equipline Ltd Hugall Services Jestic Pizza Plus Whitco Catering & Bakery Equipment Ltd PIZZA POUCHES Cooktec Jestic Whitco Catering & Bakery Equipment Ltd PIZZA SAUCES Beacon Foods Limited C Carnevale Donatantonio Ltd Martin Mathew & Co Paramount Pizza Plus Foodservice Stateside Foods Ltd PIZZA TOPPINGS (FISH) C Carnevale; Martin Mathew & Co Paramount PIZZA TOPPINGS (MEAT) C Carnevale Martin Mathew & Co Paramount Pizza Plus Foodservice Stateside Foods Ltd Tulip Food Service Ltd PIZZA TOPPINGS (VEG) C Carnevale Paramount PREMIXES (BREAD) Allied Mills PREMIXES (CAKES) Allied Mills

PREPARATION COUNTERS Whitco Catering & Bakery Equipment Ltd PROVERS / RETARDERS Whitco Catering & Bakery Equipment Ltd READY MEALS Tulip Food Service Ltd REFRIGERATION EQUIPMENT Equipline Ltd Whitco Catering & Bakery Equipment Ltd ROASTED VEGETABLES Beacon Foods Limited SALAD COUNTERS Whitco Catering & Bakery Equipment Ltd SALAMIS Leathams PLC Tulip Food Service Ltd SAUSAGES (ITALIAN) Tulip Food Service Ltd SERVERY EQUIPMENT Pasta King (UK) Ltd Whitco Catering & Bakery Equipment Ltd SUNBLUSH®. TOMATOES Leathams PLC SUNDRIED TOMATOES Beacon Foods Limited Donatantonio Ltd Leathams PLC Martin Mathew & Co SWEETCORN Beacon Foods Limited Martin Mathew & Co TOMATOES (CANNED) Casa Julia PLC DeCecco UK Ltd Martin Mathew & Co TUNA Leathams PLC Martin Mathew & Co WEIGHING EQUIPMENT Whitco Catering & Bakery Equipment Ltd WILD MUSHROOMS Beacon Foods Limited WHOLESALERS Continental Quattro Stagioni Ltd Leathams PLC

December 2009

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CLASSIFIEDS

glasswashers & dishwashers EXPERT ADVICE - SALES AND SERVICE SUPPORT NATIONWIDE

HUGE SAVINGS SAVE: £’s - Up to 30% Discount* SAVE: £’s on Electricity Usage SAVE: £’s on Water Consumption FREE: Help picking the right model FREE: Site Survey (Obligation Free!) * available subject to conditions on certain models.

SAVE WITH

EASY FINANCE OPTIONS AVAILABLE

NELSON

DISH & GLASSWASHING MACHINES

CALL FREE

0800 592 833

Equipment For Sale ■ Pizza Makeline DP2800 Glendon Products Three door 2805mm long

■ SMP Community Safe grade 0 with cash rating £6000 With internal lockable compartment

■ Oven Middleby Marshall PS 200 Jet sweep Gas Conveyor Oven ■ Stainless steel Counter 3200 long with illuminated panels ■ Dominos cut table 1800 x 1400

Tel: 01666 860010 / Email: zen55418@zen.co.uk

SUBSCRIPTION ORDER FORM Please provide the following information: Name of applicant:..........................................................................

Business/Company Name:..............................................................

Type of business (please tick as appropriate) Pizza Restaurant Caterer Supplier Pasta Restaurant Manufacturer Italian Restaurant Retail Buyer Other (please state)

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

Would you like to receive information on full membership of the Pizza, Pasta & Italian Food Association? YES/NO

✁

Position:............................................................................................

Pizza Delivery/ Take-away Agency/PR

......................................................Post Code: ..................................

I enclose a cheque for £52 (£72 outside the UK). Cheques should be payable to PAPA and returned to: Pizza Pasta and Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Suskia Bollen on 01291 636338 or email on suskia@jandmgroup.co.uk Alternatively, if you wish to pay by credit card, please enter your details below.

Tel No: ..............................................................................................

Card No: ________________________ Valid From _______ /_______

Fax No: .............................................................................................

Expiry date: ______ /_____ Last 3 digits of Security No. on Reverse _____

.......................................................................................................... ..........................................................................................................

Name on Card:__________________ Post Code_________________

email ................................................................................................

House No. _______________ (for security purposes only)

Subscribe on line at www.papa.org.uk

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