Pizza, Pasta & Italian Food Magazine - August 2024 - Issue 223
Welcome
We have a veritable feast for you this issue, including our continued countdown to the PAPA Industry Awards on November 7 at the Royal Lancaster, London. There’s a special feature on our expert team of judges – and how the role has evolved over the years.
Pizza schools are a growing sector, whether it’s individuals seeking to hone their own talent or those with previous experience expanding their skillset. We went behind the scenes with the Eurostar Commodities Pizza Academy, The School of Artisan Food, Rudy’s Academy and Sonata Pizza School.
Italian bread is such a versatile ingredient, as chef extraordinaire Gio Achenza and Pan’Artisan Ltd can testify. There are also exclusive previews of Casual Dining Show and The Italian Show. Enjoy!
ALEX BELL - EDITOR alex@jandmgroup.co.uk
Editor Alex Bell telephone 01291 636349 e-mail alex@jandmgroup.co.uk
Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk
Production Gareth Symonds telephone 01291 636339 e-mail gareth@jandmgroup.co.uk
14-16 Talent comes to the boil - Riso Gallo UK & Ireland Young Risotto Chef of the Year 2024
PAPA ASSOCIATION
17-24 PAPA Awards 2024
PREVIEW
26-27 A perfect 10! – Casual Dining
30 Time to celebrate Italy – The Italian Show
PROFILE
32-34 Magic in minutes – Action Foods, The Smiling Cook
50-51 Capital gain - Doughnation
PIZZA SCHOOLS SPECIAL
36-45 Eurostar Commodities / The School of Artisan Food / Rudy’s Academy / Sonata
ITALIAN BREAD FOCUS
46-49 Pan’Artisan / Gio Achenza
REGULARS
52 Classi eds
53 Index of suppliers
ALPHIN PANS ap
Alphin Pans
Encouraging data for restaurant deliveries, insight on Gen Z trends, regenerative flour gains traction and a new pendulum-style pizza slicer.
A detailed forecast from industry convenor, IGD, reveals that although the UK grocery market returned to real growth in 2024, inflation is still the main driver.
The UK Retail Grocery Channel Forecasts report, which includes predictions for in-store, online and convenience grocery shopping until 2029, unpeels the factors affecting the UK and offers a low, medium and high growth view of the future.
While real terms market growth has advanced by 2.4%, the main driver is still inflation. Real terms growth is expected to continue at a lower level during 2025-26. The report shows that real market growth is not expected to rise above 1.0% for the rest of the forecast.
Meanwhile, shoppers are still using money-saving tactics developed during the cost-of-living crisis. Real wage growth is expected to return to its 2008 rate in 2026, although the report anticipates a future higher tax burden on households.
The good news is that convenience and online channels are set to boom over the next five years, while stores focus on expanding their fresh food offer with ranges catering to local shoppers’ needs.
Alex Rowberry, senior analyst at IGD, said: “IGD believes
businesses should prepare for a mid-growth scenario: UK economic growth remains low, and inflation remains the driver of grocery market performance, as real market growth remains contracted.”
Advances in technology are also expected to propel the growth of online retail, as the customer experience improves and more product availability is offered via this channel. Although supermarkets are predicted to see the highest growth in value.
Rhian Thomas, head of UK insight at IGD, said: “Our channel forecasts are uniquely comprehensive, and IGD’s insight at large is expanding to include in-depth analysis of non-food items in stores and the growing demand for in-store services.”
Inflation driving growth for UK grocery market Restaurant deliveries enjoy May numbers boost NEWS
Britain’s leading managed restaurant groups achieved their biggest year-onyear growth in delivery sales of 2024 in May, CGA by NIQ’s latest Hospitality at Home Tracker reveals.
Deliveries in May were 11.3% ahead of the same month in 2023 on a like-for-like basis. It follows cool and damp weather, which led some consumers to order in food rather than going out.
However, takeaway and click-andcollect sales were down by 2.0%, with a continued migration from pick-ups to the convenience of delivery platforms. The Tracker shows combined delivery and takeaway sales were 6.2% ahead – an improvement on April’s figure of 4.5%. Restaurants’ at-home sales have now been up year-on-year for 12 consecutive months. May’s growth is also well above Britain’s current rate of inflation.
Deliveries accounted for just under 11 pence in every pound spent
with restaurants in May, while takeaways attracted four pence. Food took a 91.1% share of all at-home orders and drinks had an 8.9% split.
Karl Chessell, CGA’s business unit director - hospitality operators and food, EMEA, said: “Twelve months of year-onyear growth in a row marks an excellent recovery for restaurants’ at-home sales after the post-Covid drop in orders. While May’s positive trading was boosted by the mixed weather that caused some consumers to stay at home, it could also be a sign that people are becoming freer with their spending. The easing of inflation and interest in Euro 2024 should help sustain momentum into summer, and we can be cautiously optimistic for solid growth in both deliveries and eat-in sales over the rest of the year.”
The CGA by NIQ Hospitality at Home Tracker is the leading source of data and insight for the delivery and takeaway
market. It provides monthly reports on the value and volume of sales, with year-on-year comparisons and splits between food and drink revenue. It offers a benchmark by which brands can measure their performance, and participants receive detailed data in return for their contributions.
Partners on the Tracker include: Azzurri Group, Creams Café, Dishoom, Nando’s, Pizza Express, Pizza Hut UK, Prezzo, Wagamama and YO! Sushi.
HostMilano and Consorzio SIPAN revamp MIPPP
Bringing to life an international reference in bakery events, and filling a representation gap in Europe, by making Italian excellence and foreign players meet with a wider audience of operators – from global buyers to artisans from Italian regions.
This is the aim of the agreement signed between Fiera Milano Spa, the organiser of HostMilano, a leading event in professional hospitality and food retail – at Fiera Milano in Rho from 17 to 21 October 2025 – and Consorzio SIPAN, the consortium that will bring the leading Italian companies in systems and technologies for the White Art in the exhibition’s historic dedicated area, MIPPP – Milano Pane Pizza Pasta.
The participation of member companies will consolidate an already rich parterre of top Italian and foreign players flanked by the most interesting, emerging, niche companies, thus bringing even greater attention to next-generation technologies such as automation and sustainable solutions.
The revamped MIPPP will allow exhibitors to intercept new targets of Italian and foreign visitors in the food retail, largescale retail and out-of-home markets, while adding novel geographies with a strong tradition, such as Southern Italy. The south and islands are the territories with the most bakeries in the country – over 2800 compared to less than 2500 in the second densest, the Northwest [Businesscoot].
Andrea Gaibazzi, president of Consorzio SIPAN, commented: “Italy hasn’t had a truly international bakery-focused event. HostMilano’s global leadership in Ho.Re.Ca. allows us to reach out to players from different sectors and markets, which increasingly see bakery as a cross-industry factor in food retail:
for a wide range of operators, from artisans to small industries, this will be a unique opportunity to discover innovative technologies to develop their business.”
The world market for bread and bakery products is estimated at $500 billion and it is expected to grow annually by 6.37% by 2028, reaching $640 billion [Statista Market Insights; Exactitude]. In 2027, Europe alone will be worth $272 billion – more than half of the current global total – thanks to a 3.2% CAGR [Analytics Research Consulting].
Looking at the Italian market, 46,000 companies generated revenues of €13 billion in 2023. Over 24,000 bakeries exist in Italy, about 20,000 being workshops and 4100 retail outlets, producing a total of 216 tonnes of industrial bread and 1.5 million tonnes of fresh bread [AIBI; FIPE].
The agreement with Consorzio SIPAN, and the consequent reshuffle of MIPPP, will be presented with specific events in conjunction with the most important international appointments as part of Road to Host 2025: the journey towards the next edition featuring networking opportunities with a special focus on North and South America, Europe, Gulf countries and the Far East.
After recent dates in Toronto and Chicago, the next stops include Denmark and Turkey in Europe; Riyadh, Jeddah, Dubai and Qatar in the Middle East; Singapore, Japan and China in Asia; Montreal, Las Vegas, Colorado Springs and Atlanta in North America; and Brazil and Mexico in Latin America.
To date, more than 900 companies are already registered to Host 2025, with about 400 of them (44%) from overseas.
Deliverect research unveils
Gen Z need for trust and TikTok
Deliverect, a global ecosystem that integrates and amplifies online orders for restaurants and food businesses, has announced new consumer research revealing Gen Z dining habits, entitled The Age of Gen Z
The survey of more than 3000 Gen Z consumers across the UK and US, which was commissioned by Deliverect and conducted by Censuswide, explores generational dining habits, including how and why consumers prioritise food from restaurants as part of their budgets.
TOP INSIGHTS:
● 73% of Gen Z consumers consider themselves as foodies, yet only half (50%) would return to a restaurant or takeaway solely based on food taste.
● Nearly all (93%) of Gen Z value food recommendations from friends and family over social media influencers.
● 42% of all respondents prefer to order a takeaway rather than go out to eat on a Friday night.
habits allows restaurateurs to tailor their offerings and marketing strategies. Embracing value for money, leveraging the power of user-generated content and catering to their desire for convenience, especially on weeknights, are core principles that will help restaurants remain a top spending priority for Gen Z and beyond.”
Deliverect co-founder & CEO, Zhong Xu, said: “Gen Z presents a unique, yet vital opportunity for restaurants; and as the summer season quickly approaches, restaurant owners need to do what they can to win over Gen Z’s share of wallet. Building trust and offering delicious food at a fair price is the recipe for success with this generation.
“Understanding Gen Z’s dining
Gen Z trusts friends and family the most for food recommendations, with 93% valuing their opinions. Despite being digital natives, social media influencers are less trusted overall but still play a significant role.
With that said, social media is slightly more influential for discovering new places to eat (48% vs 44% for friends/family), yet is less effective in persuading repeat visits. TikTok is particularly notable, with 70% of Gen Z considering it the most valuable source for recommendations, followed by Instagram (65%) and YouTube (41%).
This indicates that trust is an incredibly valuable metric for Gen Z; they want to feel confident in the advice they receive, whether from friends, family or their favourite food-influencer.
takeaways. Cost consistently comes before other important factors such as service, location, cuisine type and more, for both dining in and when ordering a takeaway.
The study also found that eating out is a top spending priority (outside of rent/mortgage and household bills) for 1-in-5 Gen Z (21%).
The results demonstrate that Gen Z’s food purchasing decisions are not influenced by personal circumstance.
Whether eating out or ordering a takeaway, Gen Z returned to a restaurant mainly due to the taste of the food (50%). Specifically, when asked what influences their choice to eat out or get takeaway the most, responses showed uniformity across different personal circumstances.
Gen Z is becoming increasingly financially savvy and embracing the TikTok ‘loud budgeting’ trend. Cost is a critical factor in dining choices and cited as the next top reason for returning to a restaurant (42%) – with that number increasing to 44% when it comes to
Regardless of their situation in life, many Gen Z are homebodies at heart, with 42% of respondents preferring to order in a takeaway rather than go out to eat on a Friday night (46% in the UK and 39% in the US) – a potential habit learned from the pandemic.
The Age of Gen Z study follows Deliverect’s findings on digitisation in the restaurant industry and marks the company’s commitment to providing ongoing research to continue examining consumer preferences and habits to identify opportunities and priorities for the restaurant industry to thrive.
The case for regenerative flour gains traction
Around 3.6 million tonnes of carbon could be saved by 2030 if every operator across the UK hospitality and brewing sector switched to regenerative flour and barley, says data from not-for-profit Zero Carbon Forum and regenerative farming and food business, Wildfarmed.
Wrap.ngo figures state that 35% of the UK’s emissions come from the food & drink sector. Zero Carbon Forum’s benchmark data found that within that, flour and barley production is responsible for 2.5% of the hospitality and brewing sectors’ emissions. This means the move to flour produced through regenerative farming could play a critical role in meeting the demands of a 1.5C world.
Regenerative farming reduces inputs and sequesters more carbon in the soil. That’s because healthy soil can hold three times as much carbon as the atmosphere, but as soil health declines, so does its ability to absorb carbon.
The process is all about restoring soil health by growing crops alongside companion crops, not adding pesticides to the growing crop, integrating livestock, and using observation and nutrition. This all puts more life-giving nutrients back into the soil and wheat, while boosting biodiversity.
Wildfarmed, founded in 2018 by Andy Cato, George Lamb and Edd Lees, is at the forefront of this movement. It has developed a community of 600+ farmers, restaurants and bakeries across the UK, partnering with leading retailers and brands such as Waitrose, M&S, ASK and Franco Manca.
As creators of the Wildfarmed Regenerative Standards, the UK’s first third-party audited regenerative standards for arable farmers, Wildfarmed grows wheat in a way that restores soil health and resilience, captures carbon and creates biodiverse fields full of life.
Lees said: “The hospitality industry uses an enormous amount of flour, made mostly by conventional farming. But a switch to regen farming means a switch to less carbon. Enabling both farmers and hospitality businesses to
make significant environmental change.
“There are early adopters in this sector leading the charge, offering customers a better end product. Together, we can invest in the future of UK soil and work towards sustainability targets.”
Bob Gordon, Zero Carbon Forum director, added: “It can be easy to overlook the huge carbon reductions a
“A switch to regen farming means a switch to less carbon. Enabling both farmers and hospitality businesses to make significant environmental change.”
simple ingredient switch can make, but it goes beyond that. If businesses source ingredients from regenerative farms, we will also see more resilient supply chains able to respond to extreme weather events, more biodiversity, and lower
carbon emissions from farming.
“Investors and insurers are looking at organisations with robust regenerative agriculture transition strategies across their businesses and supply chains, which make them resilient now and in the future. It’s a business decision that can positively affect market valuation, make a difference to the bottom line and enhance reputation.”
This research underscores how simple changes in hospitality supply chains can make a significant difference to the future resilience of our food system as well as businesses’ net zero targets.
Mitigating present and future emissions through a regenerative approach allows farmers to protect crops and helps operators become more resilient against price fluctuations and supply chain disruptions.
Regenerative agriculture is the solution-based approach operators –including Zero Carbon Forum members Azzuri, Pizza Pilgrims and WSH – are adopting to improve security and enable resiliency and protection.
Chimney fan for pizza ovens removes smoke and bad odours
In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the wood-fired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result? A kitchen full of smoke and unsanitary particles.
The Exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours.
At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results.
Often due to the positioning of the pizza oven, long horizontal complicated flue runs will be required to take away the smoke. The Exodraft chimney fan will allow complete flexibility in the positioning of the oven.
Prepared products sales spike at Fresh Direct
Fresh Direct, the UK’s leading provider of fresh produce to the foodservice sector, has seen sales of prepared produce grow by more than 10% in the past year, as chefs increasingly seek to save time in the kitchen.
The fast-growing pre-prepared option is helping address some of the problems caused by staff shortages, and includes products that can be sliced, diced, shredded, quartered or cut into many different sizes and shapes to suit a variety of dishes and menus.
Innovation is driving much of the growth in the market.
Fresh Direct has introduced a range of value-added products – for example, foraged mushroom meat. This was launched in response to demand for vegan products that are not ultraprocessed, providing chefs with a clean label, vegan option.
Time-saving is another key factor and has seen the introduction of a range of Freshlock products, from its growing partner Barfoots, including a baked potato and sweetcorn. These are cooked using gentle pasteurisation, are precut, and just require warming in the oven.
In addition, Fresh Direct has responded to the increase in demand for ready-to-eat prepared lines, with the launch of shredded white cabbage, red cabbage and Savoy for making slaws and salads. It has also introduced vegetable mixes, such as roast veg mix and creative slaws such as the new rainbow slaw.
Paul Nieduszynski, CEO for Sysco GB, said: “Supporting chefs is at the heart of what we do, so providing a range of products that make back-ofhouse prep more efficient fits right into that.
“With staff shortages still a major issue, the demand for prepped products is growing fast. We continue to innovate to provide the products that make a real difference to chefs, prepared to a high specification and supporting them where and when they need it most. In many cases, we’ve been able to work with customers to develop bespoke products for them.”
Tex-Mex Cheese Co hits the market
Nantwich-based cheesemaker, Joseph Heler, has launched a trade offering to its portfolio to support the food production and service sectors’ demand for new products, called Tex-Mex Cheese Co.
The 12-strong range includes every format required by busy kitchens and food manufacturers to create unforgettable dishes for customers. From slices, grated and deli-blocks to pizza cheese, flavoured cheese and a specially developed costsavers variety, the new Tex-Mex Cheese Co by Joseph Heler is branded as the new ‘must-have secret ingredient’.
Offering a wide variety of cheeses including mozzarella, Cheddar, Monterey Jack, Colby, Chilli Cheese, as well as special pizza blends and ropes, this US and Mexico-inspired brand is committed to delivering exceptional solutions.
Already making a big impression are the Tex-Mex Co Chilli Cheese Slices (20g), which scooped a prestigious gold award for Best Sliced Cheese at the recent International Cheese and Dairy Awards (ICDA). Despite being new to market, the brand picked up a further seven awards at the ceremony.
This exciting development follows closely on from spring’s launch of Eatlean Ingredients as headed up by dairy industry stalwart Richard Thorpe, and now the third generation cheesemaker has introduced Tex-Mex Cheese Co specifically for culinary professionals.
Joseph Heler, which is headed up by George Heler (Joseph’s grandson), took home a grand total of 24 awards, including 12 collectively for its sub-brands – Tex-Mex Cheese Co and Eatlean – the pioneering high protein, low-fat cheese which is sold via multiples and C-Stores predominantly.
Thorpe, head of product development at Joseph Heler, said: “Pioneering cheese products that meet the evolving demands of the food trade sector is a razor-sharp focus for us, so being recognised in this way by the ICDA is a significant sign that we’re progressing well. Working closely with our customers to develop ranges such as Tex-Mex Co that we understand will help make their roles easier and that will satisfy the demand from their customers sits central to our business and it’s that which truly sets us apart. We continue to listen to them and develop our new lines based on their feedback.”
Transforming the perception of hospitality careers
Five hospitality heavyweights gathered for a discussion focused on transforming the perception of hospitality careers and attracting young talent to the industry. The panel event took centre stage at the 2024 Nestlé Professional Toque d’Or awards ceremony in June, creating the perfect setting to deliver a powerful message to more than 240 professionals.
The panel, chaired by TV presenter Mark Durden-Smith, featured UKHospitality chief executive Kate Nicholls OBE, Nestlé Professional managing director Katya Simmons, Sodexo’s food innovation & sustainability director David Mulcahy, Chef Publishing editor Claire Bosi and CORE recruitment managing director Krishnan Doyle.
Each speaker spoke about reshaping the narrative around hospitality careers, while all believing that in order to attract more young talent, greater collaboration was needed. “You can’t be what you
can’t see,” said Nicholls, highlighting the important role young professionals have to play in inspiring the next generation. “We’re doing fantastic work selling our industry to school pupils, but we need more young ambassadors to go into schools themselves, as they’re closer in age and more relatable.”
Simmons shared the successes of Nestlé Professional’s youth initiatives, Toque d’Or and the Choose Hospitality Pledge. “This year has been a great success with almost 400 entries to the Toque d’Or competition. Together with the Choose Hospitality Pledge, which we co-founded with Chef Publishing and Springboard, we are doing our best to inspire young talent and help them land exciting roles with fantastic career progression opportunities. However, our industry is highly fragmented, dynamic and creative
which means we need to come together if we’re to make the desired impact.”
Mulcahy focused on the vast career opportunities. “Hospitality lets you do anything you want. There are plenty of opportunities for people starting out, so I urge anyone considering a career in hospitality to take on the mindset ‘I’m here, help me, train me, develop me’.”
Bosi said: “Mainstream media often fails to portray chefs as happy characters. Hospitality has changed, and the opportunities to grow are endless.”
Lynx Purchasing relaunches GP Calculator App
As cost pressures on operators continue, buying specialist Lynx Purchasing has launched a new, fully updated version of its GP Calculator App.
Gross Profit, or GP, is a calculation which tells operators the menu price they need to charge for a dish, based on ingredient costs. The original Lynx Purchasing GP Calculator App, launched in 2013, has been downloaded more than 20,000 times onto Apple and Android devices, with an appeal to everyone from leading chefs to catering college students.
Rachel Dobson, MD of Lynx Purchasing, said: “Ours was the first GP App launched for the UK market, and we now often speak to new customers who tell us they know our company name because they were advised to download the App when they started college!
“However, time and technology never stand still and, a decade on, the ‘back office’ of the app needed a complete rebuild in order to comply with the latest requirements of the App platforms.”
It features all the original functions of
the GP App, but with faster functionality. It enables operators to manage menu costs using one of three calculations:
● By keying in the cost of ingredients and target percentage GP, users are given the correct price to charge on the menu;
● Entering the menu price and required margin gives the target cost price for ingredients;
● Keying in the cost of ingredients and selling price of a dish gives a readout of the gross profit being made.
The revamped App also gives users direct access to the popular Lynx Purchasing Market Forecast, as well as special reports and news from Lynx’s buying specialists. Published four times a year, the Market Forecast combines official inflation and pricing data with exclusive insight from the range of specialist hospitality food and drink suppliers Lynx works with.
Russell Clark, executive chef at the Cat & Wickets Pub Group, said: “I’ve used the
original Lynx Purchasing GP Calculator App for many years and in several different roles in the industry, and I’ve always recommended it to fellow chefs and colleagues.
“In a competitive market, maintaining control of costs is essential. I use the GP Calculator App to set our main menu prices, and the chefs also use it when they’re planning specials.”
The Lynx Purchasing GP Calculator App is free to download from the Apple and Google Play stores. Anyone using the original App should receive an update notification when they open it.
Sun Branding shines on Goodfella’s ‘Grande’ sharer
Brand packaging expert, Sun Branding, has unveiled its latest collaboration with Goodfella’s for the Grande midweek sharing pizza. It embraces the Goodfella’s Italian-American heritage and family values, looking to deliver an authentic, great-tasting experience.
Goodfella’s approached Sun Branding to explore how it could expand into a new occasion – adult midweek sharing.
Simon Inman, creative director at
Sun Branding, said: “Goodfella’s ItalianAmerican personality needed to be amplified, inviting families and friends to come together. Our design approach was straightforward: enhance the sharing experience, Goodfella’s style. We crafted a more editorial, lifestyle aesthetic that evokes the feeling of people coming together. The packaging features stacks of plates, dip bowls, and the hero – a delicious pizza. We used texture and provenance callouts to build the visual language, inspired by wall-painted signage found in old Italian streets.”
The new Grande pizza, named to honour its Italian roots and the larger size, features a logo lock-up that signifies a unique offering within the range.
Matt Fish, senior designer at Sun Branding, added: “Subtle use of propping suggests that the pizza, although the main focal point, is part of a bigger picture. Fresh colour palettes and
Croeso i Caerdydd, Pizza Pilgrims!
Pizza Pilgrims is opening its first pizzeria beyond the English borders, in Cardiff, on 16 August. And to celebrate, 1000 slices will be given away on 5 August, from 12pm.
Since 2012, Pizza Pilgrims has produced signature Neapolitan style pizza and quirky cult faves across London and beyond. The 72-hour, double-fermented pillowy dough makes the pizzas light, chewy and moreish. Variations on much-loved classics and standout ‘authentically inauthentic’ options are the order of the day. These include the Margherita Extra-Extra, with added Piennolo tomatoes, a whole creamy burrata & fresh basil pesto and the Carbonara pizza, topped with guanciale, Pecorino, egg yolk and finished with strands of al dente pasta, for a less traditional take on the iconic dish.
The Amalfi Coast interior will feature brightly coloured tiles, a bar reminiscent of a beachfront shop, a unique speedboat booth table and a fizzy water fountain – all centered around Pizza Pilgrims’ giant pizza oven to complete the Italian coastal impression. Outside, jumbo striped awnings will wrap around the corner opposite Cardiff Castle, creating a terrazza.
All key ingredients are imported from Italy – from the best ’00’ flour Naples has to offer from the famous Caputo mill, to their tomato sauce made from only Italian San Marzano tomatoes and their fior di latte mozzarella from Napoli, which is
elongated shadows help capture the provenance and warmth of sunny Italian days, creating a sense of happiness.
“The quality ingredients and provenance needed to shine through with pride and care. Our aim was to ensure that the Goodfella’s ItalianAmerican personality was dialled up, making the sharing occasion more inviting and enjoyable.”
Louise Grace, cluster marketing manager for Goodfella’s UK & Ireland, said: “The Sun Branding team brought a crafted feel through the design. We loved the kick-off workshop; it streamlined the design process and allowed us to launch against a tight deadline.”
Since its launch in Ireland in 1993 and in the UK the following year, brand offerings include Loaded Deep Pan, Stonebaked Thin, Gluten-Free, Takeaway, Garlic Bread, Pizza Pockets, ready meals and new sides.
shipped direct to the pizzeria every week.
“We’re over the moon to be joining Cardiff’s thriving restaurant scene,” said co-founder, James Elliot. “The city has a fantastic Italian food heritage, and we can’t wait to bring a slice of Napoli to Cardiff. Our goal is to create a fun, welcoming pizzeria where people can enjoy great food and feel like they’re on holiday in Southern Italy.”
Working with local partners is equally important to Pizza Pilgrims, who are proud to announce award-winning local brewery and fellow B Corp Tiny Rebel as beer partner. Together they will be building the world’s first Amalfi speedboat beerbooth where guests can relax in a classic speedboat.
Pizza Pilgrims Cardiff is at 1-4 High Street Cardiff CF10 1PX, open seven days a week.
Pendulum-style slicer tops 180 pizzas per min NEWS
Grote Company, a manufacturer of food slicing and assembly equipment, has launched the Ultramatic Pizza Topping Slicer – a pendulum-style machine designed for high-production volume, with whole pattern slicing up to 12” with a single stroke.
“Grote Company’s new Ultramatic Pizza Topping Slicer gives frozen pizza producers an easier, faster way to slice and place toppings, especially pepperoni,” said Bob Grote, chief executive officer of Grote Company. “The Ultramatic provides an alternative to our Peppamatic Slicer, the machine on which our company was founded more than 50 years ago.”
The Ultramatic Pizza Topping Slicer can slice and place toppings, including pepperoni and other meats, at a rate of up
to 45 pizzas per minute per lane, with three to four lanes of capacity.
Featuring a compact footprint and ergonomic design, the machine requires only one operator. Its pendulum slicing functionality features a gravity feed and Grote’s patented AccuBand blade system.
“The frozen pizza business is projected to grow at a compound annual growth rate (CAGR) of 6.9% from 2023 to 2030*. Grote Company will be there to help our customers meet the exploding demand,” concluded Grote.
Grote’s equipment is expertly designed and built for pizza, sandwich and food-slicing processors. The company is based in Columbus, Ohio, with locations in the UK and the Netherlands.
Lockhart Catering Equipment joins forces with Lafont
Manufacturer of chef jackets and hospitality uniforms, Lafont, has partnered with Continental Chef Supplies – part of Lockhart Catering Equipment – to make their premium attire more accessible to the hospitality industry.
Well-known for its partnership with Michelin-starred restaurants, Lafont has an unrivalled reputation amongst culinary professionals across the UK thanks to the unique design which combines comfort, durability, style and quality.
Available from Lockhart Catering Equipment, the Lafont range will be fully customisable with Lockhart’s bespoke embroidery service, which includes the ability to add the coveted Michelin logo – exclusively applicable to Lafont in line with Michelin brand guidelines.
Simon Britten, head of marketing at Lockhart Catering Equipment, is excited about the new partnership: “Lafont is an extremely prestigious brand, so we’re delighted to be able to support them in their journey to make premium workwear more accessible to the whole industry.
“Their comprehensive range of chef jackets, trousers, aprons and more joins Lockhart’s extensive portfolio, making it an ideal one-stop-shop for operators. Previously only available directly from Lafont, we’re thrilled that the brand has entrusted Lockhart to maintain their excellent standards and utilise our unique position to reach a wider audience of caterers looking to take their attire to the next level.”
The range will feature Lafont’s front and back-of-house collection, including best-sellers such as the ‘Basil’ Chef Jacket.
Check out lockhart.co.uk/lafont.
Talent comes to the
SPURRED ON
Seven years ago, there were just 10 entrants for the Riso Gallo, Young Risotto Chef of the Year competition, who all went straight through to the final. In 2024, that number was 250 – signifying not just the exciting culinary talent in the UK, but the remarkable hard work and success of an Italian rice brand steeped
in tradition, determined to grow its product reach and substantially impact the foodservice sector.
There was no better venue than Tottenham Hotspur Stadium on 10 June, having been named the Premier League’s greenest club, following a study by the UN-backed Positive Sport Summit.
An alumni of chefs gathered to judge
the 13 competitors who made it through regional heats. Much like previous years, the standard of fare on show was remarkable – delectable offerings included ‘Bushmills Whiskey & Corndale Chorizo Risotto with Celeriac’ and ‘Smoked Pancetta, Pea & Wensleydale Risotto, Chicken Skin’.
Under the hot lights and watchful
The Riso Gallo UK & Ireland Young Risotto Chef of the Year 2024 has been crowned –and the skills on show at Tottenham Hotspur Stadium were truly outstanding.
eyes of the expert panel, with dozens of guests in attendance, two separate cookoffs saw the dishes promptly delivered. All of the chefs maintained their cool, leading to an intense assessment process by Mark Reynolds, Danilo Cortellini, Fabio Pisani, Adriano Cavagnini, Francesco Dibenedetto, Davide Degiovanni, and Barney Desmazery (food journalist).
“I can safely say that I have never seen such heated debate,” said Riso Gallo UK managing director, Jason Morrison. “The quality every year is going up and up, which is testament to the work we are doing with young students – but also the lecturers and college tutors.”
PERFECT RECIPE
But ultimately there had to be a winner! And the Young Risotto Chef of the Year 2024 was 23-year-old Nathan Cooper from Benfleet, Essex. His ‘Waste Knot Carrot and Caramelised Miso Risotto, with sheep milk labneh, smoked walnuts, carrot top pesto and shimeji mushroom landed the top prize – an all-expensespaid three-day work experience with Pisani and team at the Michelin-starred Il Luogo Aimo e Nadia in Milan, Italy.
“I wanted to create a zero-waste risotto that used a humble ingredient, that anyone can buy and was inexpensive,” said Cooper. “To me, carrots have always been versatile, and combined with seaweed they go hand in hand.
“It feels amazing to win. After entering the competition last year and coming second, I’m so proud to get to go to Milan. I’m currently going to stay at BaxterStorey and will compete at the
COMPETITION REVIEW
Cream of the crop
REGIONAL FINALISTS
Wales: Oliver Lacy (Lledrod, Ceredigion) – Coleg Ceridigion
NI & Ireland: Annabelle Hughes (Carlingford, Co. Louth) –Southern Regional College
Tyler Campbell (Bushmills) –Tartine at Distillers Arms
Scotland: Ellia Faulds (Dumfries) –The Globe Inn
Declan Ure (Livingston) –West Lothian College
North East: Shannon Cairns (Rotherham) – The Sheffield College
Brandon Wheatley – New College Durham
North West: William Memory (Timperley) – Trafford College
Josie Reed – Leeds College
Midlands: Lily Mae Blogg (Doncaster) – Doncaster College
Tom Brassington (Nottingham) –Loughborough College
South: Nathan Cooper (Benfleet) –BaxterStorey
Kin Hang Kevin Yu (St Albans, Hertfordshire) – University of West London
Young National Chef of the Year final on 8 October – then look at further competitions in the future.”
Cavagnini, executive chef at Bvlgari Hotel London, said: “Nathan’s risotto stood out as it was well-cooked, with beautifully presented colours, using a simple combination of ingredients. Nathan was able to present his dish in a timely manner and was organised and efficient. He has a bright future as a chef due to his passion and energy.”
The judges awarded two runners-up: Oliver Lacy, from Ceredigion, Wales, has a stage at the Italian Embassy in London; and Ellia Faulds, from Dumfries, Scotland, has a stage at Bvlgari Hotel London.
FUTURE GOALS
“For over 167 years, Riso Gallo has supplied many of the top chefs across the world with Italian rice of the highest quality,” continued Morrison. “We understand their passion and years of training they undertake. We launched this competition to help foster the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish. With over 200 entrants this year, our UK & Ireland Young Risotto Chef of the Year has gone from strength to strength.”
In its seventh year, the competition is aimed at young chefs aged 17-23, either in education or starting out their careers. “I’m challenging myself now, because almost all of the finalists were from catering colleges. However, there are young chefs that have maybe gone into apprenticeships and not college – and we want to tap into those as well. Whether that’s the public sector especially, from areas such as oil rigs, catering, NHS, etc.”
So, for entrants in 2025, what are the secrets of success? “The winners get texture spot on and the combination of flavours,” said Morrison. “They also taste the dish throughout, which is a priority. Competitors may create something that looks fantastic, but lacks a ‘wow factor’. It could be something as simple as a lack of seasoning.
“Health and hygiene was being judged, but also zero waste – which was an aspect we’ve introduced in recent
years. If you’re going into a kitchen, you must work to the highest standards. If you’re not going to use something, explain why to the judges.
“But what’s amazing for us in the last five or six years is getting risotto on the college curriculum for levels one, two and three. I had a lecturer inform me of a plan to make Italian rice part of the key practical teachings that students will be tested on. This is wonderful, because it wasn’t happening five or 10 years ago – and Riso Gallo has really driven that message and will continue to do so.”
Another endorsement was the attendance of the Ambassador of Italy, Inigo Lambertini, who presented the awards last year. “This competition is very well-established and I always try to attend as it’s very important,” he said. “The company is Riso Gallo and it’s risotto, but this is a very British event for young British chefs.
“Even in the past year, around London, I’ve seen the increasing presence of Italian products. Today, I can also say that London is one of the capitals of the world for Italian food, with an incredible number of restaurants and chefs. As they are small and medium enterprises, they require a creative approach to match-up with the requests of the market – and this event helps with that. It’s been a big success.”
Riso Gallo supplies Tottenham Hotspur Stadium with its range of sustainable rice for use in catering facilities.
PAPA Industry Awards
P18 Awards judging
P20 Award sponsors
P21 Competition
An eye on the experts
Caron Parry is event manager for the PAPA Awards. She takes us through the evolving role of judges and how integral their work is to its overall success.
The PAPA Industry Awards are the biggest event in the pizza calendar. Can you give me an overview of how many judges are involved and their backgrounds?
We have 15 judges this year, across all industry sectors. They are selected for their particular area of expertise, and we have a very experienced and knowledgeable panel again in 2024. In fact, we are delighted to introduce them in this edition’s feature ‘Meet the Judges’ and online at papaindustryawards. co.uk. Just click on the awards section.
The event has a storied history. How have the judges’ roles changed? Are there more than ever before? We do have more judges involved now and their roles have certainly changed, as we endeavour to keep evolving the judging process.
However, the integrity and transparency of the awards throughout is always of the utmost importance. Hence, we have introduced online judging for some of the awards and invite all our finalists to present not just to each other, but also our members and, importantly of course, the judges!
We now also use ESA Retail to conduct mystery shopper visits for our independent restaurant and delivery awards. The reports are available post-awards, and we hope this will help the independent businesses in highlighting their strengths and possible weaknesses going forward.
You have huge awards experience. In terms of what judges are looking for, has this developed over time? Indeed it has. We receive a lot more entries than we did when I first started, and the quality and innovation is very apparent. It is also fair to say the industry is a lot different now. There is so much more choice for consumers, with new trends constantly emerging and an emphasis on healthier products. These are all
factors that our judges have to take into account, and we are very grateful for the time they give us to ensure that the whole process is conducted in a fair and rigorous manner.
How have the awards evolved? I’m sure they look quite different from the early days!
They certainly do. My first awards dinner was back in 2015 so it was very much a learning curve. Coming from a hotel event management role, it was quite a change being the client – but my experience at The Celtic Manor Resort held me in good stead. It’s a priority that we deliver a fantastic awards evening for our guests, and although the award presentations are a very important part of the event, the overall evening experience is also a big part of the planning process. Therefore, I sometimes have to rein in my ideas as I would happily blow the budget!
With the actual awards, the number presented on the night has not really changed that much. However, the current titles have to reflect the industry – e.g. the environmental & sustainability award, which is new for 2024.
What do you think the awards give the industry – and how is the future looking?
They are tremendously important, and most certainly shine the spotlight on the fantastic work being done year on year. The awards are so well established, as we celebrate its 35th anniversary, so it is a real accolade to win a PAPA Award. It is also a great platform from which to promote your business and the recognition can significantly impact sales on a product and influence consumer purchasing decisions.
The future is very bright – and we hope to continue supporting the industry for a long time to come and recognise those individuals and businesses who work so hard, despite the many hardships endured along the way.
Do you have any favourite judging stories/anecdotes?
That’s a difficult one to answer. There are probably so many, as myself and my partner in crime, Sandra Bennett, have had numerous memorable moments (mainly at my expense).
There are many highs and lows with judging the awards and it can be quite a stressful time, but we have built up a great relationship with our judges and are always happy to welcome new faces into the family.
And what can we look forward to from the judges in this competition – what is it they are looking for? Innovation will be a key factor for the judges with a recognition of those pioneering the way forward.
And finally, have the standards improved in terms of those entering – is it tougher than ever to judge? It is more difficult now, as we receive so many more entries to review. More companies have embraced the awards, realising the importance of winning one of the coveted trophies.
As I mentioned earlier, there is so much more choice and incredible ingredients for chefs and food developers to experiment with. It is also important to mention the hard work companies are undertaking to improve the environment.
I don’t envy the judges one bit and I’m very glad I am just the facilitator!
Meet the Judges
Ben Duckworth Greenarc
Sam Brotchie Sexy Buns
Harriet Illman IGD
Nick Gross LanburyHundred
Enzo Oliveri Federation Italian Chefs
Gail Walker Red Cool Consulting
Cerys Jenkins-Lowe Heart with Smart
James Faulkner Leathams
Richard Harrow Consultant
Maurice Abboudi Consultant
Chris Dickinson Pan’Artisan
Katy Habibian Village Pizza
Tom Hollands Raynor Foods
Olly Henshall Food Innovation Solutions
Michael Eyre Jestic
Entries are pouring in from the competitors, each hoping to be named Pizza Chef of the Year 2024.
This competition stands head and shoulders above the rest, by testing the chef’s creativity in making use of specially selected ingredients from our sponsors.
Head judge, Theo Randall, had this to say at the conclusion of the 2023 event: “Every year, I can’t wait to see what pizzas are placed before me. The entries were unbelievable.
“I am always wowed by the diversity of flavours, textures and toppings, including some delectable vegetarian ingredients that impressed.”
Who will get the opportunity to ‘Wow!’ Theo and the other judges at this year’s final? Find out in issue 224.
Very Pizzable meat toppings
The Sponsor Ingredients
PIZZA CHEF of the year 2024
FUTURA FOODS YAMAS! GREEK FETA CATEGORY
Futura Foods have nominated their delicious YAMAS! Greek Feta as the ingredient they want chefs to put through its paces in this yearʼs competition.
• Consider trending cuisines.
• Flavours that complement and showcase the feta.
• Incorporate the feta in different ways – donʼt just crumble it on cold!
• Different styles of pizza base/style to accentuate your overall pizza design.
• How can you make feta go further in your product? - in terms of the cost of the overall product - also consider health criteria: fat/protein/salt
WHITWORTH BROS. FLOUR CHEF’S SPECIAL CATEGORY
Suitable for thin and deep crust bases, Originals Strong Pizza Flour produces a well-developed, creamy, extensible dough that holds its shape well, with an even baked colour and bright, soft, random and open crumb.
Competitors are challenged to create a Chefʼs Special pizza, with a beautifully prepared crust and mouth-watering toppings.
SILBURY CLASSIC BBQ SAUCE CATEGORY
A smooth, rich-flavoured BBQ sauce specifically designed for use as a pizza sauce.
• Suitable for gluten free, coeliac, halal, kosher, vegan and vegetarian diets.
• Meets PHE salt-reduction targets for 2024.
• Free from artificial colours, preservatives and flavours.
Chefs are challenged to create a pizza with flavours that perfectly complement the delicious sauce.
DANISH CROWN SUPERTOPS CATEGORY
This year, Danish Crown are mixing it up with their selection.
Mini Pepperoni:
• Mini Pepperoni with great applications for pizza and mini pizzas as part of meal solutions.
Diced Pepperoni:
• Diced Pepperoni pieces provide excellent coverage and flavour for pizzas.
Sliced Hot-Dog:
• The great classic Hot-Dog flavour, a favourite topping for meat lovers and kids.
Chefs can choose to use any or all of the sponsored ingredients in their recipe, but they must be the star of the show.
A PERFECT 10!
It’s a special birthday celebration for Casual Dining, as the event continues to welcome key players in the sector, alongside a glittering speaker programme.
ESSENTIAL SELECTION
Casual Dining – the definitive restaurant, pub & bar event –returns to ExCeL London for its 10th anniversary, showcasing a new era of innovations for the hospitality sector. Taking place on 18-19 September, the show will feature the very best food, drink, technology and equipment from cutting-edge suppliers.
Co-located with lunch! (The definitive café, coffee shop & food-to-go event), Casual Dining is the number one trade event where the whole industry comes together to meet suppliers, hear from leading operators and do business.
“We understand how important it is for restaurants, pubs and bars to provide fresh products and concepts for their evolving customer base, which is why we have the best innovations on display for 2024 and beyond,” said event manager, Stephen Herring.
He continued: “Ranging from the latest plant-based alternatives to no-and-low drinks, the latest ordering systems
to sustainable kitchen equipment – Casual Dining will feature everything operators need to successfully run their business. Also, we’ve been working hard to deliver the best speaker programme to date (theatres sponsored by Uber Eats), so make sure to register for your free trade ticket today. We can’t wait to see everyone there.”
Casual Dining features hand-picked quality suppliers showcasing the best Italian food sauces, pizzas, pastas – as well as equipment and services to elevate restaurants across the nation.
A few exhibitors to see include Donna Italia, Blanco Nino, PizzaSi, La Tua Pasta, Ballymaloe Foods, Scrocchiarella, Regale Microwave Ovens, Uber Eats, Brodie Melrose Drysdale & Co –and many others.
Voices worth listening to Perfectly crafted
Casual Dining is renowned for its world-class keynote speaker programme and this year is no different. From interviews to data-driven insights and panel sessions, the three theatres (sponsored by Uber Eats) will be packed with inspiring content across the two days.
Confirmed speakers so far include:
● James Elliot, co-founder, Pizza Pilgrims
● Justin Carter, group MD, Loungers
● Scott Grimbleby, COO, Gusto
● Bledi Jahjaga, head of food, Pizza Pilgrims
● Tom James, managing director, Bill’s
● Charlie Warren, head of operations, Pizza Pilgrims
● Ruth Carpenter, head of marketing, Pizza Pilgrims
● Oisin Rogers, co-founder, The Devonshire
● Sir Tim Martin, founder & chairman, JD Wetherspoon
● Joycelyn Neve, managing director, Seafood Pub Company
● Andrew Gallagher, marketing director, Greene King
● David Campbell, chairman, Rare Restaurants
● John Welsh, managing director, Hickory’s Smokehouse
● Kate Wilton, managing director, Banana Tree
● Mark Selby, co-founder, Wahaca
● Jo Fleet, managing director, Caravan
● Lucy Worth, chief operating officer, Mowgli
● Matthew Smith, head of operations, Red Engine
● Libby Andrews, marketing director, Pho
● Andrew Hazel, head of food, Boparan
● Alice Bowyer, head of food, Liberation Group
● Kate Nicholls, CEO, UKHospitality
● Shereen Ritchie, CEO, buns from home
● Steve Alton, CEO, BII
● Simon Stenning, founder, FutureFoodservice
● Karl Chessell, director Hospitality Operators & Food, CGA Powered by NielsenIQ
● Nicola Knight, insights manager, IGD
As suppliers of some of the finest quality equipment for the foodservice industry, Valentine & CuisinEquip is proud to be highlighting its latest solutions at Casual Dining 2024.
“Exhibiting on stand CD610 will be the Valentine portfolio, featuring fryers and multi-cookers, built with more than 70 years of Swisscraftsmanship, alongside innovative oil filtration equipment from Vito, as well as a selection from the CuisinEquip portfolio including Lightfry and Bottene,” said Steve Elliott, sales director at Valentine and CuisinEquip.
“Valentine offers a range of Swiss-made fryers, known for their robust, hard-wearing design, combined with unique oil-saving features, optional pumped filtration, automatic basket lifts and even a turbo function for increased output and superior temperature recovery. The team will also be displaying VITO’s award-winning portable oil filtration systems – designed to reduce waste, drive sustainability and minimise overheads.
“The CuisinEquip portfolio includes Italian artisan pasta makers from Bottene. Having been manufacturing fresh pastamaking machines since 1875, Bottene was one of Italy’s bestkept secrets until the 1970s. To this day, Bottene manufactures some of the world’s finest artisan equipment.
“On demo will be Lightfry – the only commercial air fryer on the market. Featuring patented technology, the unit achieves the same great taste and texture as traditionally fried foods without added oil. Using an intelligent combination of steam, hot air and rotating motion, the unit is ideal for steam cooking, grilling and roasting. A capacity of up to 32kg per hour and an initiative design, complete with an optional extractor hood, ensures the unit is optimised for use in both high-footfall sites and those without dedicated ventilation.”
REGISTER FOR A FREE TRADE TICKET
Casual Dining, the definitive restaurant, pub & bar event, will take place on 18-19 September 2024 at ExCeL London. The show will co-locate with lunch! – the definitive café, coffee shop & food-to-go event – and will feature over 500 exhibitors. For more information and to register for a free trade ticket, visit casualdiningshow.co.uk and quote priority code VCD85.
TIME TO CELEBRATE ITALY PREVIEW
GLOBAL PRESENCE
The culinary world can look forward to a celebration of Italy’s nest, as The Italian Show makes its grand return to London. On 30 September, the Royal Horticultural Halls will once again be transformed into a vibrant celebration of food and wine, hosted by I Love Italian Food in collaboration with the Associazione Cuochi Italiani in UK.
This event promises to bring the authentic avours of Italy to the heart of the British capital, creating a unique platform for professionals in the hospitality sector to engage with the best of Made in Italy.
The Italian Show is designed to educate, promote and o er tastings of Italy’s nest products to an international audience. This one-day event is dedicated entirely to the excellence of Italian food and wine, aiming to connect producers and consortia with global professionals. By fostering these connections, the goal is to open new avenues for growth and collaboration in the Italian agri-food sector.
There is the opportunity to explore
various facets of culinary art through multiple dedicated stages. The exhibition space will showcase a curated selection of Italian food and wine, allowing visitors to discover and sample products that epitomise quality and tradition.
DEEP DIVE
The event will host thematic stages, animated by internationally renowned guests to lead show cooking sessions, masterclasses and roundtables. These invaluable learning opportunities provide deeper insights into Italian culinary traditions and innovations.
The Tasting Station features renowned chefs who will not only prepare but also
narrate the stories behind the dishes, enhancing the tasting experience.
Wine enthusiasts will nd a haven in the Enoteca, a dedicated tasting area where the nest Italian wines are presented and sampled. Meanwhile, the Bar Station spotlights the dynamic world of mixology, o ering a selection of cocktails crafted by master bartenders. For pizza a cionados, the Pizza Show is a highlight, featuring classes and demonstrations by top pizzaioli, including special guests from Italy.
Also witness the nale of the culinary competition to crown The Best Upcoming Chef of Italian Cuisine in the UK, showcasing emerging talent. Last, but by no means least, the launch of the second edition of the ‘100% Italiano London guide – with the presentation of certi cates to awardwinning restaurants, celebrating the best establishments in London.
Admission to The Italian Show is exclusively reserved for trade and press, who can register at the following link: iloveitalianfood.it/the-italian-show/.
Magic in minutes
Speed is of the essence for The Smiling Cook pasta and sauces range, with versatility and cost-cutting the cornerstones of its appeal.
NETWORKING OPPORTUNITY
A new partnership has developed in the pasta and sauces sector, bringing a signi cant opportunity to market. Action Foods and The Smiling Cook vow to cut costs and preparation time, while refusing to compromise on quality.
“It all started after a conversation with a regular customer who asked us to source a range of cooked pasta for their ready meals,” said Paul Dunne, managing director at Action Foods.
“We researched the marketplace and undertook NPD but could not nd the quality required, along with a consistent supply. This was until the trade event Anuga in October 2023, when we were recommended to d’Lis Food from Belgium. Following extensive testing, we got together in early 2024 and felt comfortable with their strategy and ethos and agreed to work with them to bring their range to the UK & Ireland.”
The European brand, The Smiling Cook, has established a strong presence over nearly 20 years since its founders recognised the unique value of freshfrozen pasta compared to dry, along with ready-made sauces rather than preparing from scratch every time.
“This opportunity was too signi cant to overlook,” continued Dunne.
“With the founders now sitting in the background, daily operations have been entrusted to the second generation, enabling remarkable growth. Today, The Smiling Cook is renowned across Europe for delivering solutions that leave every chef smiling. The fresh-frozen pasta concept has revolutionised the culinary world by reducing the time required to prepare quality dishes and generating signi cant cost savings. This innovative approach has contributed to its widespread popularity.”
Wholesalers Europe-wide stock the full range of The Smiling Cook, understanding that their foodservice customers demand the variety of readymade sauces and fresh-frozen pasta. Success has so far extended beyond traditional restaurants, with products now being used in takeaway shops, cafés and pasta bars in shopping centres.
“It is super-exciting to bring this successful brand to the UK, where it can ful l even more potential.”
SEAL THE DEAL
There are 25 diverse ready-made sauces in the range, all developed from a secret family recipe, categorised as follows:
● Various Bolognese options, depending on the preferred meat.
Sauces are freshly prepared, pasteurised or sterilised post-production, and sealed in convenient 1kg microwavable doypacks. These allow for easy storage and use, enabling the sauce to be heated in its packaging within minutes in a microwave. Additionally, they can be heated using a steamer or bain-marie. The ambient nature of the product ensures a shelf life of 12 to 18 months for most items, with a three-day chilled shelf life once opened.
spaghetti, tagliatelle in nests), and lled pasta (raviolis, cannelloni, tortellini with premium and classic llings).
“Each variety is cooked ‘al dente’ and can be ready to eat within seconds of heating. It’s prepared using a wok microwave, steamer or hot water. The pastas being IQF allows portion control, minimises waste and enhances cost e ciency. They have a long-frozen shelf life of 18 months.
“The range includes freshly frozen IQF ready meals inspired by cuisines such as paella, tabbouleh, risotto and mac & cheese, along with portion packs of various pastas and rices.
“The extensive selection not only allows chefs to get creative with menu o erings but also helps meet consumer needs and dietary requirements. This
“The fresh-frozen IQF pasta is best explored in three categories,” said Dunne. “Short-cut (e.g. macaroni, penne, fusilli), long-cut (noodles,
includes options for gluten-free, halal, vegan and vegetarian diets, ensuring exibility and inclusivity.
KNOWLEDGE BASE
Ambitions include brand introduction in UK & Ireland through marketing and regional supply partners. “Going forward, we want the brand to be the go-to pasta and sauce for foodservice customers. The niche of fresh-frozen and ready-made remains relatively untapped. Consumers rely on dry pasta, dry rice and homemade sauces. With education and information this market can evolve.
“We have been engaging with potential customers since our soft launch mid-June and have encountered responses such as: ‘Our customers buy
dry pasta’, or ‘we cook from fresh and prepare pasta and sauce daily’. This traditional approach places signi cant strain and pressure on kitchen operations. Once we explain the bene ts, a lot of people are surprised once they taste the quality. It is clear that a more e cient solution needs to be explored.”
Another selling point is easing the problems around skill shortages, with many restaurants struggling to nd the expertise required to prepare dishes.
“Consumer trends emphasise the need for quick solutions. The Smiling Cook aligns perfectly with this. We recognise that businesses are stretched by costs. In this context, nding simple ways to cut these without compromising quality has become paramount.
“It’s been tough in hospitality but the bene ts of our range regarding savings on waste and time are huge – and the reduction in energy and labour costs.”
For Action Foods the future looks bright, with a robust line-up that includes the popular Championi Toppings pizza range, which is consistently exploring development.
“Our avoured chicken toppings enjoy growth each year. Additionally, our frozen cooked poultry and Grumpy Pig cooked bacon o erings keep us busy.
“We are delighted to welcome new customers while continuing to serve our loyal clientele. It’s gratifying to see the impact our solutions have. We now prepare for exhibitions, so keep your eyes peeled at Causal Dining and IFE.”
PIZZA SCHOOLS
Covering all bases
Eurostar Commodities Pizza Academy is a comprehensive platform for learning, with expertise at its very core and ambitious growth plans for the future.
SHARING KNOWLEDGE
Conceived as a specialised training centre aimed at elevating the skills of pizza makers in the UK and enhancing the quality of production, the Eurostar Commodities Pizza Academy is celebrating a hugely successful first year.
“The idea originated from our commitment to promoting excellence in the food industry, particularly because of our long-standing relationship with Grandi Molini Italiani (GMI) and their ranges of high-quality pizza flour,” said Jason Bull, Eurostar Commodities managing director.
His company has been supplying the UK food industry with top-notch ingredients since 1994, across manufacturing, wholesale, foodservice, ethnic and retail markets.
“We saw an opportunity to create a space where
professionals could learn from experts, share knowledge and refine their craft. The initiative is driven by the increasing demand for high-quality pizza and the need for skilled chefs to meet the sophisticated tastes of modern consumers. We recognise the potential for growth in this market and the importance of proper training to ensure consistent quality.
“Mainly the Pizza Academy is testament to our dedication to excellence in pizza making and fostering talent,” continued Bull.
“Facility setup was crucial and we are lucky enough to have ample resources in our Yorkshire HQ to dedicate the equipment, cooking and learning space that is required.
Establishing a state-of-the-art training facility equipped with the latest tools, ovens and technology that is used in professional pizza kitchens.
“We have great relationships with Italian chefs and Marco Greco in particular has led many of our courses. He has worked in five countries, started multiple restaurants and is a master instructor, teaching out of the world-famous Pizza News School in Italy. He is also executive pizza chef at Ceppi’s Trattoria in Amsterdam and is an associate of Albo Pizzaioli. We bring on board experienced industry professionals to lead sessions and provide mentorship alongside our core team at HQ.”
EXPANSION AMBITION
Starting up any foodservice enterprise is a challenge, so Eurostar Commodities conducted extensive due diligence.
“Bringing the Pizza Academy to fruition involved careful planning and significant investment in both infrastructure
and expertise. The process included market research to better understand the needs of UK pizza chefs and the gaps in existing training programmes.
“We developed a curriculum to cover all aspects of pizza making, from dough preparation to topping selection and baking techniques. Courses generally cover:
● Science of pizza making – fermentation, protein content
● Technique – handling dough, stretching, preparation and correct storage
● Ingredients – sourcing, developing toppings
● Vegan, gluten-free, catering for allergies and intolerances.
“The course has been so popular that we have developed a simple online version. In seven key areas, Marco Greco gives a live tutorial and anyone can follow these for free.” Just search Pizza Academy of Excellence on the Eurostar Commodities YouTube channel.
There was an online surge of interest in pizza making, and food in general, during the pandemic, with people keen to create at home. And while the Academy is aimed at experienced professionals, all walks of life are welcome.
“We are looking expand our course selection and aim to get in as many professional chefs as possible from Italy and Europe. We will grow this Academy concept and continue to establish it as a resource for UK pizza chefs. We have been inspired by the Pizza News School in Italy and its attitude to excellence.
“In line with our mission to maintain and improve knowledge of pizza making in the UK, watch out for some special consumer-targeted courses too.”
It’s a challenging time for the hospitality sector but there is a huge amount of interest in the Academy and it also has a waiting list.
“The UK pizza industry is an inspired group of people who want to come and work together and be inspired. As long as that passion is there, pizza makers will look to unite and share knowledge. We really welcome chefs and cooks from all over the UK to come and join us.”
For more information, visit eurostarfoods.co.uk.
PIZZA SCHOOLS
Down to a fine
art
GROUP EFFORT
Founded in 2009 by Alison Swan Parente, The School of Artisan Food came from a desire to preserve traditional skills, teach a new generation of artisan producers, while promoting alternatives to highly processed food.
In the heart of the Welbeck Estate near Sherwood Forest, it has a wide range of hands-on courses, taught by world-class tutors – bread to charcuterie, cheesemaking to patisserie and more –from half-dayers to a BSc (Hons) degree.
“The school can offer bursaries to make artisan food accessible to as many as possible, working with schools, colleges, voluntary organisations and social enterprises,” said marketing manager, Emily Leary. “It also offers practical routes into employment.
“Above all, it hopes to change lives for the better – encouraging confidence, and improving attitudes to food.
ALL THAT YOU NEED Pizza courses are delivered by a team of experts, including David Finn of
The School of Artisan Food is an award-winning, not-forprofit, dedicated to inspiring people from all walks of life.
Sherwood Fired, artisan baker Emmanuel Hadjiandreou, and head of baking, Kevan Roberts.
Facilities are purpose-built, with four state-of-the-art training rooms for artisan food production. They include:
● Multipurpose Training Suite: This air-conditioned training room features marble-topped workstations, with commercial and domestic ovens.
● Barbara Curtis Training Room: Renovated in 2020 in partnership with the Barbara Curtis Trust and other funders, it features a variety of professional-style baking equipment.
● Dairy Training Suite: Includes a fully equipped cheese and dairy room, with maturing facilities and its own adjoining, designated classroom.
● Butchery Training Suite: Fitted with butcher’s block workstations and professional equipment for food preparation and demonstration.
● Demonstration Theatre: An 80-seater, including kitchen demo area with convection oven and hob, presentation screen, audio system and camera for live streaming, plus a preparation kitchen at the back.
“Over 15 years, our course portfolio has evolved, with thousands of students from all over the world. They take new and developed skills home, while many start artisan food businesses.
“Our 1-day Woodfired Pizza Workshop is taught by David Finn and is a hands-
on course for anyone thinking of investing in a pizza oven or considering starting a business. His knowledge base has been built up over six years running his own successful pizza company, refining his skills as a master pizzaiolo. Prior to all that, he actually attended a pizza making course here at the school.”
TRIPLE THREAT
The course gives students the chance to learn how to make three different styles of pizza – Neapolitan, thin Roman ‘Tonda’ and Calzone – using high and low hydration dough, at different temperatures, with a variety of toppings.
It covers ingredient selection, dough making and storage, stretching, launching, turning and removing, workflow and recommended equipment.
“Pizza making is also covered in Emmanuel’s 1-day Italian Baking course, where delegates hand prepare dough and make pizzas to be cooked in domestic ovens.”
There’s certainly a buzz around the schools sector – for those learning new skills and those more experienced.
“The world of pizza seems to change and develop all the time. Building on the traditions and history, exciting flavour combinations, incorporating foraged ingredients and developing techniques keep it fresh for us and our students.
“We’re always looking for ways to reach a wider and even more diverse range of people,” concluded Leary.
Scuola Italiana Pizzaioli UK
Scuola Italiana Pizzaioli UK
Scuola Italiana Pizzaioli UK
WHITES FOODSERVICE EQUIPMENT LTD
WHITES FOODSERVICE EQUIPMENT LTD
WHITES FOODSERVICE EQUIPMENT LTD
Redditch - unite 8, padgets Lane B98 0RA inquires about the courses: emanuele@whites-foodequip.co.uk
Redditch - unite 8, padgets Lane B98 0RA inquires about the courses: emanuele@whites-foodequip.co.uk
Redditch - unite 8, padgets Lane B98 0RA
For inquires about the courses: emanuele@whites-foodequip.co.uk
The development of pizzaioli talent is what matters at Rudy’s Academy, catering for all ability levels, while always keeping an eye on talent retention.
SPREADING THE WORD
With reported revenue growth of 24% in FY23, it’s clear that Rudy’s Pizza Napoletana is doing something right. The pizzeria has just opened a site in York – alongside the Leeds, Sheffield, Manchester and London operations, with nearly 30 in total. And the ambition is to launch nine Rudy’s sites in 2024.
So, it made perfect sense to create a Manchester-based training academy in August last year, described as an investment in training unmatched by any other casual dining competitor in the country.
“As a business, we have always focused on team training, development and coaching for our young and enthusiastic pizzaioli –it’s our absolute bedrock,” said Neal Bates, managing director at Rudy’s Pizza.
“The idea for Rudy’s Academy was to help continue our focus on quality and consistency, fostering a strong group that ultimately underpins
expansion plans. It was an amalgamation of numerous conversations – ultimately a key linchpin to facilitating the growth of the business, while continuing our focus on quality and authenticity. We had an amazing opportunity with the Portland Street property as a bigger building, making the perfect space for a pizzeria, the new Academy kitchen and the training room above it.”
ART & SCIENCE
This focus on quality is key to the restaurant business branding, with accreditation from the Association of True Neapolitan Pizza (AVPN), fresh dough made daily with 00 Caputo flour and double fermented over 24 hours, alongside Fior di Latte and San Marzano tomatoes with ingredients sourced directly from Naples. It’s a philosophy and set of principles that are passed down to Academy attendees.
“We also have state-of-the-art training facilities, with two hand-built Stefano Ferrara ovens,” continued Bates. “It replicates a typical working kitchen, with a dough machine, prover and walk-in fridge. Kitted out with an audio system and wide-screen TV for training, it displays live-time operations. In the upstairs training room, we’ve got cinema seats and a big screen – it’s an amazing space. There are changing and showering facilities, as well as a ‘People Wall’ featuring pictures
and signatures of everyone who has been through Rudy’s Academy. We’re all about community!
“Dario Sanna is our manager. He started as a pizzaiolo, was promoted to head pizzaiolo at one of our busiest pizzerias, and then to Academy manager when we opened last year. He is the best person for the job as he is calm, has amazing attention to detail and a huge focus on quality and authenticity.”
While relatively new to the pizza school sector, Rudy’s began the journey by identifying junior chefs and kitchen assistants with a passion to become pizzaioli.
“We built courses to cater for different levels of abilities and have adapted and refined these courses over time to include introductions to the brand and business, teaching everything there is to know about pizza-making the Rudy’s way – then preparing them for continued training after the Academy course in their home Rudy’s pizzeria.
“Additionally, we hold masterclasses and competitions for further development, and we’re delighted to be coaching between three and five trainees every week.”
And the future goals are relatively simple: “More of the same! More young and enthusiastic talent learning both the art and science of Neapolitan pizza to help keep making Rudy’s Pizza what it is: a growing business with authenticity and quality at the heart of everything we do.
“We’re planning more masterclasses and want to get those who have been through the Academy back in for further training and refreshers to keep pizza at the centre of what we do, always,” concluded Bates.
PIZZA SCHOOLS
NEAPOLITAN KIDS ON THE BLOCK
Sonata Pizza School event manager, Helen Diaz, takes us through the development of this impressive venture.
Whose idea was the school and how long did it take to come to fruition?
Sonata Pizza School opened its doors in February 2024 at the new state-of-the-art Wright’s Flour Mill in Harlow, run by fatherand-son team David and James Wright.
Wright’s is already the largest producer of pizza flour in the country but David and James recognised the growing demand for Neapolitan products, so embarked on a mission to create a pizza flour specifically for this market. The vision was to offer the rich, authentic flavours of Italian-style pizza flour but without the environmental impact of food miles associated with transportation across the continent. Sonata Pizza Flour was the result – Italian roots but British-made.
But David and James didn’t stop there. They saw an opportunity to further contribute to the industry by creating a space for learning, networking and innovation. Thus, the idea of a pizza school was born.
Sonata is more than just a place to cultivate the skills to make pizza; it’s a hub for the sector, offering training and product development opportunities. A place where professionals can come together to share ideas and learn from each other. But it also offers pizza and bakery classes for enthusiasts who want to hone their skills or simply enjoy
a hands-on baking experience. Our goal is for the school to become a popular venue for corporate team building events and private parties. From the initial idea to the launch of the first course, the journey took around six months but the result was well worth the effort. We have a facility that is attracting professional pizzaiolos and bakers who promote their own courses.
What facilities to do you have – and who are the key team members? It is kitted out with quality equipment needed to run a pizzeria or professional bakery – and our Morello Forni pizza oven is the star of the show. We can comfortably accommodate 12-14 people and have a breakout area/pizzeria where customers can enjoy pizzas with refreshments and corporate clients can entertain.
I am the event manager, and we have a network of expert pizza chefs and bakers delivering training. David and James are leading the project and often get involved in the Mill Tours provided with each workshop.
Six months in operation now... describe that journey for us. We decided to start small but significant. We initiated a series of test runs, inviting our dedicated staff, friends and family to experience first-hand the unique learning environment we’ve created so we could learn from the feedback.
PANS
PIZZA SCHOOLS
Recognising the power of social influence in today’s connected world, we extended our invitations to influencers in the food and lifestyle sectors. Their experiences, shared with their wide-reaching audiences, are serving as a powerful tool to spread the word about our new venture.
Additionally, we hosted competitions, with the prize of an exclusive opportunity to attend our school. These winners became our brand ambassadors, helping us announce to the world that the Sonata Pizza School is officially up and running.
Building on our commitment to growing a vibrant community, we’ve established a Pizza Chefs Networking Group. This platform brings people together from various backgrounds, creating a space for collaboration, knowledge sharing and mutual growth. We believe that innovation thrives in a diverse and inclusive environment, and this group is designed to facilitate just that.
What courses are taught and what can attendees look forward to and ultimately achieve?
Our Neapolitan Pizza Workshop is a masterclass in creating authentic, Italian-style pizzas. There is also a tour of the iconic Wright’s Flour Mill, while learning how the best flour is made and the importance of quality ingredients. You can also try your hand at stretching and tossing dough like a pro and eat your creation for lunch.
Our two-day Pizza Workshop for Professionals elevates skills to new heights. This is designed for aspiring professionals and those seeking to start their own business – a deep dive into the art and science of creating exceptional pizzas at speed.
What are common mistakes/learnings you see from students?
Absolute beginners tell us they find it challenging to work with the dough at first. They often feel they have done something wrong in the measurements. We encourage them to use their new knowledge and skills and follow the key techniques. They are shown how to identify when the dough has been correctly kneaded and fermented.
Our improvers bring a range of questions, depending on their experiences with home ovens and different types of dough and fermentation times. This is where our chefs come into their own and provide tailored expertise.
For our professionals, it is about making pizzas in large numbers, under pressure. They are also very keen to learn the science behind the dough-making process and how to fix any issues that might arise!
What are the challenges in the sector?
The world of pizza is forever evolving and we are excited to embrace this, driven by consumer preferences and technological advancements. Here are key trends we are seeing:
● Artisanal – Growing interest in handcrafted experiences, with a recognition of traditional and authentic styles and techniques. This was our main focus when creating Sonata Pizza Flour. Developed with Italian pizza chefs, it is a quality product with the ideal elasticity, protein and flavour profile for authentic artisan pizzas. We are delighted to provide innovative ways to offer tailored training experiences to our pizzeria customers and the industry overall.
● Sustainability – Customers increasingly prefer locally sourced ingredients and Sonata Flour is UK produced.
● Demand for chefs – Our programmes encourage those who would like to make this industry a career choice.
PIZZA SCHOOLS
100 years of milling our journey now in the fields
Light fantastic
Italian ingredients and cuisine are on an upward curve in the UK right now. Is that something you have seen?
Very much so. Italian food is hugely popular, having been a top trending cuisine for many years now. Its perceived simplicity makes it a favourite among consumers and caterers alike. As with true Italian food, the key to presenting a successful Italian offering derives from using authentic, highquality products and ingredients to elevate menus.
Focaccia Romana is one of your premier products. What are its strengths?
It is an iconic bread of Italy, with the process of producing it faithfully complex and highly skilled. Our Focaccia Romana goes through many stages of hand crafting, as the dough is too difficult to be handled by machine. It’s created using a 92% liquid-to-flour ratio to achieve an extremely light, open structured bread that is easily digestible. Having a quick serve, ready-made artisan product such as this provides caterers with a premium menu addition, and a versatile bread that can be used in a variety of ways. It’s delicious as a simple starter with dipping oil, for
mains whether topped or sliced open and filled, and even for dessert – it’s particularly good when partnered with chocolate spread and raspberries! These are available in two sizes, 750g and 250g.
Talk to us about your Italian bread/ product process? How do you research and create new ranges?
Market trends provide us with a strong foundation when researching products.
Charlotte Perkins, commercial manager at Pan’Artisan Ltd, talks about the versatility of Focaccia Romana and how classic flavours remain timeless.
will create traditional Italian classics, such as pizza and garlic breads, but we also like to showcase the versatile nature of our products by creating alternative uses – perhaps an innovative dessert option, or canapés with a Mediterranean twist using Focaccia Romana.
When devising a fresh offering, a key characteristic within our range is that each product stands alone and doesn’t compete with another.
The needs of different consumer groups inspire our research too, and our aim is to continually address these requirements with well crafted, easy to use and versatile bakery products for a chosen market.
There are so many varieties of Italian bread and uses for it. It must be an exciting sector to work in? Absolutely, and for us it allows our development chef team to address different menu solutions by way of utilising a variety of breads, testing for performance and versatility.
When presenting our products, we
The hospitality sector has been doing it tough in recent years. How do you ensure competitive price points and continued success?
The quality of our products has always been the biggest USP for us. We refuse to compromise on this, with everything within our range devised to ensure we can capture continued success across our lines.
What can we look forward to from Pan’Artisan in the rest of the year and longer term?
NPD is at the forefront of our company, and with the launch of the Hand Crafted Italiano Pizza by Pan’Artisan brand, we’re looking forward to further developing this innovative offering, which focuses on premium, Italian-inspired products.
For more information on the Pan’Artisan range of products, visit panartisan.com.
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Loaf island
Having learned the skills of bread making in Sardinia, Gio Achenza enlightens us on ingredients, recipes and his undying passion.
FOND MEMORIES
Chef Gio Achenza grew up in Sardinia and has over a decade of restaurant experience, meaning he understands the development processes, flavours and different qualities of Italian bread better than most. Now head chef at York College, his passion stems from a deep family connection.
“Growing up in a small village, our house was just 2km from the community centre. We had a farm, and my father was always dedicated to self-sufficiency. He made his own wine, extra virgin olive oil, honey and grappa – and grew most of the vegetables and fruits we ate. The most vivid and cherished flavour from my childhood is the taste of the new oil we made at the end of September.
“I recall my brother and I eagerly awaiting to dip fresh bread, with just a sprinkle of salt. The aromas and flavours were truly unique, often reminding us of artichokes – it was a memory that we cherished. Bread also accompanied many other ingredients from our farm, like the ripe tomatoes we would spread on slices.
“Simplicity was the essence of our meals, where the quality of the products spoke for themselves.”
RITE OF PASSAGE
Bread was a cornerstone of daily life, deeply intertwined with culture and tradition. And the bread making process was an art in itself.
“The fields were filled with golden wheat during harvest season,” continued Achenza. “It was a staple crop, and the community often came together to help. The rhythm of sickles cutting through the stalks, and the communal effort created a sense of unity.
“After the harvest, the wheat was taken to the miller, who was often a respected figure and would grind it into flour. The aromas were a delight, promising the taste of fresh bread.”
The making itself would start with the dough preparation, with grandmothers and mothers gathering in the kitchen early in the morning – they would mix the flour with water, a bit of salt, and sometimes a starter from a previous batch. “The kneading process was rhythmic and almost meditative, often accompanied by songs and stories.”
The dough was then left to rise, covered with a cloth in a warm corner of the kitchen. Once risen, it was shaped into loaves or flatbreads. Baking was often done in a communal oven,
especially in smaller villages. Made of stone, it was heated with wood and the smell would fill the air.
GETTING PRIORITIES RIGHT
So, the big question is: what are the keys to getting the best from Italian bread?
“Italians prioritise quality local ingredients. Using the best flour, olive oil and fresh yeast can make a significant difference. UK bakers should focus on sourcing locally and organically.
“Additionally, many Italian breads are made using age-old techniques and slow fermentation processes. Emphasising artisanal methods is the way forward. There also needs to be a respect for leftovers. Italians are masters at using bread in various ways, ensuring nothing goes to waste. From fresh loaves to stale bread in creative dishes, every crumb is maximised. This includes panzanella (bread salad) and ribollita (bread soup).
“Italian bread is often paired with local ingredients and dishes, enhancing the overall experience. Encouraging the pairing of UK breads with local cheeses, meats and produce can create a more cohesive occasion.”
Of course, bread is incredibly versatile and can be used in numerous ways
beyond just a sandwich base or a side. Here are some Achenza guidelines:
FRESH USES
● Sandwiches and panini: Different types to create unique offerings
● Bruschetta and crostini: Topping toasted slices with ingredients like tomatoes, cheeses and cured meats.
TOASTED USES
● Garlic bread: As a side for pasta dishes or soups.
STALE BREAD
● Panzanella: A refreshing bread salad with stale bread, tomatoes, cucumbers, onions and vinaigrette
● Ribollita: A hearty Tuscan soup with vegetables
● Bread pudding: Sweet dessert with eggs, milk, sugar and spices.
CRISPY SNACKS
● Croutons: Baking cubes of stale
bread with olive oil and herbs for salads or soups
● Breadsticks (Grissini): As appetisers or snacks.
FRIED USES
● Panzerotti: Frying small turnovers with cheese, tomato and other fillings
● French toast: Slightly stale bread to make a sweet breakfast dish with eggs, milk and spices.
STUFFED AND BAKED
● Stuffed bread: Baking bread loaves stuffed with meats, cheeses and veg
● Pizza bianca: Flatbread pizzas with various toppings.
REGIONAL SPECIALITIES
● Pane frattau: Layering softened pane carasau with tomato sauce, cheese and poached eggs
● Pane a fittas: Soaking bread in broth and layering with sauces and toppings.
Hearty & flavourful
Zuppa gallurese, or suppa cuata, is a traditional Sardinian dish from the region of Gallura. It is made with layers of stale bread, meat broth, cheese and herbs, then baked until bubbly and golden.
INGREDIENTS:
● 500g (about 1lb) stale country bread (preferably Sardinian pane carasau or any dense, crusty bread)
● 1.5 litres (about six cups) meat broth (beef or mutton)
● Slice the stale bread into thick slices, if it’s not already.
2. Prepare the broth:
● If making homemade broth, simmer meat (beef or mutton) with onions, carrots, celery, and seasonings for several hours. Strain and reserve the broth.
3. Assemble the soup:
● Preheat oven to 180°C (350°F).
● Grease a deep baking dish with lard or butter.
● Dip the bread slices briefly in the hot broth to soften them, then layer the soaked bread in the baking dish.
4. Layering:
● After the first layer of bread, sprinkle generously with a mix of the grated cheeses and some chopped parsley.
● Add another layer of soaked bread and repeat the cheese and parsley layer.
● Continue layering until all ingredients are used, finishing with a layer of cheese on top.
5. Baking:
● Pour remaining broth over the top, ensuring bread is well soaked but not swimming in liquid.
● Dot the top with small pieces of lard or butter.
● Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown and bubbly.
ART OF ARTISANAL
“The Italian bread market in the UK is evolving, with a focus on quality, authenticity and health. This is supported by artisanal bakeries, increased availability of speciality products and an interest in sustainable and ethical production practices.
“An example is panzerotto, which is a traditional Italian street food that originates from the Apulia region in Southern Italy. It is similar to a small calzone or turnover, made from pizza dough and typically stuffed with ingredients like tomatoes, mozzarella, and sometimes meats or vegetables. The panzerotto is then folded, sealed and deep-fried until golden and crispy.
“The UK can enrich its bread culture by embracing the Italian focus on quality, traditional techniques and the full utilisation of bread in various dishes.”
6. Serving:
● Allow soup to rest for a few minutes after baking.
● Serve hot, garnished with additional parsley if desired.
TIPS:
● Broth quality: The better the broth, the more flavourful the dish. Homemade is best but you can use quality store-bought broth.
● Cheese selection: Pecorino Sardo is traditional but you can substitute with other types of pecorino or even use a mix of cheeses.
● Bread: Authentic Zuppa Berchiddese uses pane carasau but any stale, dense, crusty bread can work.
CAPITAL GAIN
Doughnation in London is combining an innovative approach to artisan pizza with a unique ethical purpose.
BUILDING BLOCKS
Apart from having one of the most innovative names in the pizza sector, the Doughnation brand is hugely ambitious, as it embarks on a first site in London.
It’s the latest addition to the Game Changers Investments (GCI) portfolio – a business looking to revolutionise the hospitality industry. A team of seasoned entrepreneurs and chefs wants to create a thriving ecosystem, with 17 innovative brands currently in its stable.
Doughnation launched at 3 Henrietta Street in Covent Garden in May, offering artisan-crafted pizzas on stretched dough, using meticulously sourced ingredients. Further menu options include the Potato Pizza and Truffled Mushroom Ragout, steering away from the traditional. With philanthropy at its core, it’s committed to making a
“Unlike traditional pizzas, toppings draw inspiration from Covent Garden. The menu is ever-changing, showcasing artisinal ingredients and local produce.”
meaningful impact, with the cost of a slice from each pizza being donated to various causes.
“We have an exceptional quality offer, that can be delivered in a deskilled way with elevated creative pizzas, using world-class chefs for guidance,” said Drew Clover, GCI’s development director. “By leveraging our high-profile Covent Garden location, we can introduce quickly to a wide audience.”
The Henrietta site itself is a beautifully restored five-storey building, founded in 1780, housing two restaurants alongside Doughnation. It also preserves original features and quirks that made the Grade II-listed building so special.
SOMETHING DIFFERENT
Giving something back is a major priority, with a global approach to making it happen.
“Our leadership team does pro-bono advisory and consultancy work for Sustainable Growers Central Africa and Women’s Opportunity Center, Africa, and have supported in expanding the Sustainable Growers retail brand – Q Coffee – internationally in the US and UAE,” continued Glover.
“Doughnation is our first project where we will be making cash donations
into these and similar businesses, all with the aim of creating life-changing opportunities within the industry.”
Like all GCI brands, Doughnation is chef led. Mark Greenaway has created the inaugural menu, bringing a sense of place and flair to Covent Garden.
“When devising any menu, it’s important to focus on seasonality and taste,” commented Greenaway. “With something as humble as pizza, you have to buy the best ingredients possible and treat them as simply as possible. It’s such a humble dish that there is no need to over-complicate.
“There can be flourishes of luxury, like the truffle on the wild mushroom pizza or our smoked garlic on the Covent Garden vegan pizza.
“The beauty of Doughnation is its chameleon-like ability to adapt to its surroundings. Unlike traditional pizzas, toppings draw inspiration from Covent Garden. The menu is dynamic and ever-changing showcasing artisanal ingredients and local produce. The traditional will always have its place, no denying that. But we wanted to refocus the classic by introducing ingredients like potato, prawns and truffle ragout.
“Taking humble ingredients like corn and reimagining it as a deliciously sweet, spicy, sticky rib. Our signature Vegan Creamed Spinach, with lightly smoked garlic and thyme salt, pays homage to the Covent Garden Market by celebrating vegetables in all their glory. We wanted something unique that people tell their friends about.
“We love playing with tradition, and as a nod to our retro style and playful
aesthetic, the Knickerbocker Glory with English Rhubarb has secured its place on the dessert menu.”
In terms of ambitions going forward, franchising is key. “It’s an innovative model which can help operators bring an elevated offer to their locations in a low-capex, high-margin format,” concluded Greenaway.
3henrietta.com/doughnation-pizza/.
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999 PIZZA TOPPINGS (UK) LTD.
Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH
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 is the trade body representing the UK Pizza, Pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:
