Pizza, Pasta & Italian Food Magazine - December 2024 - Issue 225

Welcome

Phew…what a year that was! Welcome to our nal issue of 2024, as we look back at two hugely successful events – the PAPA Industry Awards and European Pizza Show. Despite the continuing challenges faced by foodservice and hospitality, I sensed a real air of optimism for 2025.

Variety is very much a theme running through the pages, with essential guidance around future changes to EPR, plus the importance of correct work check procedures, courtesy of the Home O ce. There’s a closely contested Carpigiani Gelato Challenge, a focus on the future of tru es, plus a fresh retail approach for an exciting pasta brand.

Finally, I want to thank Gareth and Andrew for continuing to maintain the highest of standards across all facets of the magazine – and we are geared up for an even bigger 12 months ahead. Also, we simply couldn’t deliver without our valuable advertisers and editorial contributors. Merry Xmas to you all!

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

Subscriptions telephone 01291 636338 e-mail subscriptions@papa.org.uk

J & M Group

Engine Rooms, Station Road, Chepstow NP16 5PB

Opinions expressed in Pizza, Pasta & Italian Food Magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food Magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food Magazine is published by J&M Group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2024

Contents

NEWS 4-12

EPR INSIGHT 14-15 Taking responsibility

ADVISORY 16-17 Preparation is key – Work checks for employees

PAPA ASSOCIATION 18-31 PAPA Awards 2024

EPS REVIEW

32-35 Recipe for success

REVIEW

36-37 Sweet Harmony – Carpigiani Gelato Challenge

TRUFFLES

38-39 Jewels of the earth – Be Tru e

HYGIENE

40-41 Wipe the slate clean – Sybron

PASTA PROFILE

42-43 In tip-top shape – Emilia’s Crafted Pasta

REGULARS

44-46 Index of suppliers & Classi eds

ALPHIN PANS ap

Alphin Pans

Our final round-up of 2024 looks at the latest key industry data, a revolution in smart kiosk offering and the world’s first pizza taco!

HRC adds Pizza & Pasta section for 2025 edition

HRC, part of Food, Drink & Hospitality Week, has announced a new Pizza & Pasta section for its 2025 event, taking place on 17-19 March at Excel London.

HRC showcases the latest products, services and innovations for hotels, restaurants and caterers. This addition will allow visiting hospitality buyers to explore a wide range of equipment and ingredients dedicated to this specific sector.

Jo Farish, HRC event manager, said: “Pizza and pasta are cornerstones of global food, and this section will allow us to showcase innovation and expertise in this vibrant sector.”

Stanislava Blagoeva,

co-founder of the European Pizza & Pasta Show, will join HRC as an ambassador.

She said: “I am thrilled to serve as an ambassador and help launch the Pizza & Pasta Section at the prestigious Food, Drink & Hospitality Week 2025.

“This initiative will bring together key players from

across the global pizza and pasta industry – from leading equipment manufacturers and specialist food suppliers to chefs and restaurateurs – fostering innovation and collaboration throughout Europe’s culinary landscape.”

The Pizza & Pasta section will offer a dedicated platform for businesses.

Encouraging data for October takeaways

Britain’s leading restaurant groups have extended a long run of inflation-beating growth in delivery and takeaway sales with a like-for-like (LFL) increase of 4.8% in October, CGA by NIQ’s Hospitality at Home Tracker shows.

Year-on-year trading has been well above the rate of inflation as measured by the Consumer Prices Index in every month of 2024 so far, although October’s figure is a slight softening from 6.0% in September. Total delivery and takeaway sales – including from sites opened in the last 12 months – rose by 14.2%.

The latest edition of the Tracker also highlights a modest revival in the value of takeaway and click-and-collect sales, which have been on a downward trend for several years as more consumers opt for delivery. They rose 1.4% in

October – a third consecutive month of LFL growth. Nevertheless, deliveries continue to outpace pick-up sales, with a 6.5% increase last month.

While at-home revenue growth is partly driven by increased prices, the Tracker shows an uptick in the volume of orders. Restaurants’ total October delivery orders were 9.2% higher than in October 2023, while takeaway and click and collect orders climbed 11.8%.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “October’s figures continue a strong 2024 for restaurants’ at-home trading, and momentum for pick-up orders is particularly encouraging. Growth has been running well above the rate of on-site sales throughout the year, suggesting consumers are seeking to

Alongside live cooking demonstrations and industry-specific networking opportunities, visitors can engage with exhibitors presenting the best in pizza and pasta production. This underscores HRC’s ongoing commitment to supporting the hospitality sector by offering diverse and engaging content, reinforcing its status as a key destination for the industry to meet, learn and do business.

Food, Drink & Hospitality Week, including IFE Manufacturing, IFE, The Pub Show, HRC, and International Salon Culinaire, is on 17-19 March 2025 at Excel London. For more information, visit hrc.co.uk

save money by ordering in rather than going out. Their confidence is likely to remain under pressure, and the Budget has delivered a major blow to optimism in hospitality – but restaurants will be keeping everything crossed that festive celebrations unlock much-needed extra spending in both channels in the crucial final weeks of the year.”

The CGA by NIQ Hospitality at Home Tracker provides monthly reports on the value and volume of sales, with year-onyear comparisons and splits between food and drink revenue.

Image credit Narda Yescas

Taking an ice dip in garlic and herb!

Channel 4 Sales has joined forces with Domino’s Pizza on a new piece of branded entertainment, Pizza Spa. Guests enjoy tomato and pepperoni facials, pizza vastas, plus Garlic & Herb ice dips at the ultra-exclusive ‘Dough & Glow’ food-themed spa retreat.

Partnering for the sixth time with Domino’s, Pizza Spa, brokered by Havas Play UK, went live on Channel 4’s YouTube, Facebook, Instagram and TikTok platforms on 22 November.

This one-off comic episode followed Holly and Alex spending

a weekend enjoying the pizza retreat, who met Hoagy Nidd, the visionary behind it, allowing us to witness her leading a pizza gong bath for some of her guests.

The cast included comedian Finlay Christie as Alex, Lydia Helen as Hoagy Nidd, with Holly being played by Jada Brevett.

Pizza Spa is produced by Mother’s Best Child, commissioned by Channel 4’s digital commissioning executive Catriona White.

This follows the award-winning branded content, This Man Pays To Be Treated Like a Pizza, which has had over eight million views, and builds on previous partnerships between Channel 4 and Domino’s – including Marriage Material and Can Yodel Rap Make its way to Christmas Number One?

Deliverect acquires Tabesto for its smart kiosks

Global food tech SaaS company, Deliverect, has acquired Tabesto, the first all-in-one restaurant and fast-food ordering and payment kiosk. Businesses are being promised a transformative in-store service experience with Tabesto’s smart ordering and payment software.

As part of the acquisition, Deliverect will gain 60 employees, with Guillaume Hourmant – Tabesto CEO and co-founder – acting as Head of Deliverect Kiosk. Tabesto will be a product of Deliverect and operate in France and Switzerland. Deliverect Kiosk will also be available in the UK, Benelux and Spain, with plans to expand further into Europe and other regions in the following months.

The Self-Service Markets: ATMs, Kiosks, Vending Machines report states that the global self-service market is expected to reach $63 billion (£49.6bn) by 2027, up from $40 billion in 2022. With the addition of Tabesto’s kiosk technology, Deliverect is enabling omnichannel customers to further digitise their restaurant businesses by streamlining the order-taking process. Tabesto kiosks have reportedly been shown to optimise operational management and increase sales by up to 30%.

“At Deliverect, our vision has always been to help the foodservice community thrive in the digital age,” said Zhong Xu, Deliverect CEO and co-founder. “Today’s consumer wants the best of both worlds – speed and a premium experience. The acquisition of Tabesto enables us to further support both onand off-premise ordering experiences, allowing restaurants to manage menus and operations centrally across all digital channels. We are committed to this goal – exploring options to further expand the coverage of Deliverect into other regions organically as well through M&A – and are thrilled to have Tabesto’s brilliant team join Deliverect in this mission.”

Tabesto kiosks are customiable, can integrate with existing suppliers and are

adaptable to any restaurant and POS. Tabesto is marketed as a seamless and flexible payment experience, offering restaurants secure, versatile and efficient options. The ability to edit with ease –publishing kiosk menus alongside all other digital menus from a single screen – offers a comprehensive, all-in-one solution for operators. Tabesto’s 1500 existing customers will receive the same support they have come to trust, with access to Deliverect’s global resources to empower them on their journey to becoming omnichannel.

“We’re thrilled to join forces with Deliverect, a leader in food tech innovation,” added Hourmant. “This acquisition allows both companies to amplify our shared mission to transform the restaurant industry through digital solutions. By integrating our all-in-one ordering and payment kiosks with Deliverect’s extensive SaaS ecosystem, we can help more restaurants worldwide embrace the power of digitisation, driving efficiency and elevating the dining experience. This partnership marks an exciting new chapter for our team and the industry as a whole.”

It’s the latest milestone for Deliverect, following the launch of Deliverect Pulse – a marketing intelligence platform that improves visibility and ROI among thirdparty delivery apps – and Deliverect Retail, an order and delivery solution for the grocery and convenience sector.

Conveyor Pizza Oven Touch Control

● 45cm direction control belt.

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● Forced air circulation for fast even baking!

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FX201M & FX202M Spiral Mixers

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830 EM and 430 EM – Twin Deck and Single Deck pizza ovens

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NEW NEW

World’s first pizza taco unveiled

Unlock, the gourmet pizza specialist in Hackney, East London, has launched Luna – the world’s first pizza taco.

This new dish is a fusion of two street food favourites – the traditional Neapolitan pizza fritta (fried pizza) and Mexican taco, offering a bold twist on familiar comfort food.

Shaped like a half-moon, Luna is a reimagining of the Naples classic, with a selection of traditional and experimental gourmet toppings. It combines the crispy dough and rich flavours of authentic Neapolitan pizza with the convenience and form of a taco.

Giovanni Izzo, the founder of Unlock, explained: “Luna is more than just a new dish – it’s a revolution in street food. We’ve taken the heart of traditional Neapolitan flavours and married them with the boldness of gourmet ingredients to create something that’s never been done before. We believe it

will challenge the boundaries of flavour, while still delivering the soul-warming comfort food experience.”

The name Luna – meaning moon in Italian – was inspired by the dish’s halfmoon shape, and the concept represents a fresh approach to street food, paying homage to both Italian authenticity and international culinary experimentation.

It features two traditional Neapolitan flavours and experimental gourmet options:

• Porcino – Porcini, shiitake mushrooms, crispy guanciale, leek, taleggio cream

• Genovese – Slow-cooked silverside beef, stewed onion, crispy onion, pecorino sauce, chives

• Spicy Mango – Mango, green cabbage, avocado, feta, sweetcorn sauce.

Available exclusively at Unlock Pizza.

Modest growth for UK restaurant market

The UK restaurant market is forecast to grow by +1.3% in 2024, reaching a total value of £19 billion. This growth is set to lag both inflation and the broader eating-out market, projected to expand by +2.6%. The Lumina Intelligence Restaurant Market Report highlights rising costs, expensive debt and a challenging business environment. Independent restaurants, which make up 83% of the market by outlets, are experiencing notable pressures. The total market is expected to see a net closure of six restaurants every week in 2024, leading to a -1.2% decline in outlets, with the total number falling to 26,566 sites. Rising business

rates and staff costs are contributing, with closures predicted to continue through 2025-2027 as sites become financially unviable. The report emphasises the critical role wholesalers play in supporting innovation within the independent sector.

Despite these challenges, the return of weekend social dining occasions in 2024 has

presented a clear opportunity. Consumers are increasingly choosing restaurants for weekend lunches, trading up from retail and pubs, offering a promising avenue for transaction values. However, overall dining frequency has remained stagnant at an average of 1.1 occasions per week, underscoring the need for operators to find ways to

encourage consumers to dine out more often.

The report also reveals the dual challenge of leveraging automation to improve efficiency while maintaining customer experiences. Consumer preferences are increasingly focused on quality dining, global cuisines and strong value propositions, creating opportunities for businesses that can adapt.

“The UK restaurant market continues to face significant headwinds, with rising costs creating tough conditions, particularly for independents,” said insight lead, Katie Gallagher. “There are opportunities for operators that can harness consumer trends, innovate and deliver strong value propositions.”

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.

Host Arabia signals a new Fiera Milano destination

Fiera Milano, Italy’s premier trade fair and congress sector leader, has announced Host Arabia, in partnership with Semark. The launch took place at HORECA 2024, the biggest international food, beverage & hospitality exhibition in Saudi Arabia, in the presence of Italy’s ambassador in the kingdom, Carlo Baldocci.

Set for Riyadh in 2026, trade fair Host Arabia will introduce to Saudi Arabia the successful format of HostMilano – the exhibition for professional hospitality, out-of-home and retail sectors.

Amidst Vision 2030’s ambitious framework, Saudi Arabia is undergoing a significant transformation, with extensive investments in infrastructure and tourism expansion. The Kingdom plans to construct over 300,000 new hotel rooms and welcome 150 million tourists by 2030, marking it as a key player in the global hospitality market.

Francesco Conci, CEO and general manager of Fiera Milano, commented: “This project marks the beginning of a new growth phase for the Group, focused on global expansion and enhancing our portfolio in high-potential markets. We aim to further establish ourselves as an incubator of innovation and a hub for business growth, extending the reach of our exhibitions to the world’s leading economic arenas.

“The Saudi professional hospitality market offers unique opportunities, with import values for HostMilano sectors rising to €456 million (£377.5m) in 2023 and expected to reach approximately €600m (£497m) by 2027. Host Arabia aims to capitalise on this potential and reaffirms our ability to anticipate trends and promote Made in Italy in an

increasingly competitive international context, expanding the scope of our exhibitions to key markets.”

The collaboration with Semark, part of the Al Rajhi Group, provides a solid foundation for the success of Host Arabia, thanks to the Saudi partner’s experience of high-profile events aligned with the ambitions of Vision 2030.

Jad Taktak, CEO of Semark, said: “We are thrilled to collaborate with Fiera Milano on Host Arabia. For the past 15 years, our ‘Saudi HORECA’ exhibition has led the region in showcasing food, beverage and hospitality services. This partnership is poised to set the stage for the largest hospitality gathering in the Kingdom, uniting influential players.”

HostMilano’s biennial concept offers provides deep insights into specific sectors, fostering cross-sector synergies across three macro-areas: Professional Catering and Bakery-Pasta-Pizza; Coffee-Tea, Ice Cream-Pastry, and BarCoffee Machines-Vending; FurnitureTechnology and Tableware.

The 2023 edition featured over 2100 exhibitors, with 40% international, representing 50 countries, attracting more than 180,000 visitors, with 42% from 166 countries, including over 700 top-tier hosted buyers worldwide. Approximately one in five visitors were from GCC countries and Asia.

The diverse audience includes importers, distributors, bars, restaurants, hospitality and retail, as well as chefs, consultants, architects, contractors and installers. On the programme menu are insights, panel discussions, professional development workshops, live cooking demos and competitions.

Building on this foundation, Host Arabia aims to leverage the forecasted growth potential in Saudi Arabia and the broader GCC markets for professional hospitality. In 2023, trade between the EU and GCC in HostMilano sectors reached €1.31bn, projected to rise to €1.6bn by 2027 with a 6.2% CAGR. Saudi Arabia, notably the second-largest market, generated €455.9m in trade in 2023 (expected to rise to €598.9m by 2027, a 7.1% CAGR).

Italy holds the largest trade volume with Saudi Arabia for products showcased at HostMilano. In 2023, trade between the two countries reached €167.9m and is forecast to grow to €190.7m by 2027.

From iconic 5 litre tins, to kitchen-friendly PET bottles – made with 50% recycled PET – along with bold and tasty Chilli oil, Filippo Berio has all your kitchen needs covered! Delivering outstanding flavour every time. For more information, please contact ANDY COULT on andy.coult@fberio.co.uk or 07510 591022.

Sustainability success for Sysco GB

Foodservice supplier, Sysco GB, has scooped major sustainability recognition at the Green Apple Awards.

It picked up the Retail and Wholesale Waste Management GREEN CHAMPIONS award for work undertaken across British sites to improve sustainability. This includes increasing recycling rates of materials like wooden pallets, cardboard and shrink wrap, as well as redistributing surplus food to local charities.

Sysco has worked since 2019 to cut waste per £M turnover by 15.2%, while increasing recycling and reuse rates from 83% to 88%. Initiatives included extending the life of wooden pallets, halving the volume going to waste.

Improved lifecycle management has reduced surplus and improved donations, while partnerships at every

site have contributed to millions of meals, including more than 13m through FareShare.

This work is critical to achieving Sysco’s ambitious targets, contributing to its Global Good Goal to create $500m of good to its communities, of which food donations are a significant part.

Sysco is also helping reduce waste at its customer sites by training its own chefs and sales teams in techniques and ideas that deliver more sustainable meals for everyone, alongside new products that help to control waste.

Paul Nieduszynski, chief executive of Sysco GB, said: “We are delighted to have won this sought-after award. It’s recognition of work that goes on behind the scenes to ensure that Sysco leads the way in sustainability in Great Britain.

Across our business, in every depot, we champion doing the right thing and this award belongs to all those colleagues who help us put sustainability first.”

The Green Apples are one of the longest-running awards in the sector, having begun in 1994.

Applications open for Unox cooking competition

Unox UK is calling on catering students to put their skills to the ultimate test, as it opens applications for its cooking competition, CombiGuru!

Unox UK is inviting the best catering students to partake in CombiGuru! Looking for catering colleges that are top of their class, the globally leading oven manufacturer’s competition offers students the opportunity to enhance their culinary skills in a unique learning environment.

The challenge? Sgn up for the CombiGuru app which will test knowledge of the gastronomic world with a quiz. Highest scorers advance to the next stage: The Oven Challenge. This will see students flown out to Unox’s headquarters in Padua for an all-expenses-paid, three-day trip to Italy. Tasks include a practical challenge,

where they must prepare and present two dishes for an expert jury. The prize? A state-of-the-art Unox oven for their college – on top of an incredible individual prize to be revealed after the contest!

Unox UK’s MD, Scott Duncan, said: “Unox wants to support the education and development of student chefs. CombiGuru is an opportunity to meet industry

peers from across the UK and cook with the same professional equipment used in venues across foodservice –from Michelin-star restaurants to well-known chains. Budding chefs can take their skills to the next level and get valuable feedback.”

For the last UK competition, students were greeted in Italy by a surprise judge – Great British Menu

finalist, Nathan Davies. He said: “The CombiGuru competition is amazing. Few brands are investing in students in this way. To see the time given by the Unox team, the space and equipment provided and hospitality was immense.

Preparing for its eighth year, the competition has been cooking up a storm in Italy, Spain and the UK. This year alone saw more than 3000 students from across the three countries sign up, with 23 colleges taking away a state-of-the-art MIND.Maps™ oven by Unox. It is open to students studying a catering course at Level 2 or equivalent. Visit combiguruchallenge. com/en_gb/.

Budding applicants have until 31 December 2024 to register.

PREMIUM PIZZA TOPPINGS

Taste our Fully Halal Certified Premium Pizza Toppings, developed and produced for your Pizza Menu.

Responsibility Taking

Welcome to the complicated era of updated EPR obligations. Former PAPA chairman, Richard Harrow, offers key advice around legislation requirements.

COLLECTING IN FULL

We are fast approaching the biggest change as to how the cost of household collection and recycling is paid for since the current Packaging Waste Regulations were introduced in 2007. The last government passed legislation called Extended Producer Responsibility (EPR) in April 2024, resulting in the total costs of household waste collection and recycling being passed back to industry.

In fact, the legislation goes further because industry will also be required to pay for litter bin collections in public areas. Predictions vary for the total figure, however in 2022, Defra estimated a cost of £1.7 billion – although there is expectation the total could exceed £3bn.

It has also been advised that an audit

of public litter bin contents will take place to identify the most discarded items, with additional costs then being levied. We do not know exactly how this will work but it is anticipated to impact items such as takeaway pizza cartons.

We will also see the introduction of modulated fees, whereby materials that are harder to recycle will attract higher costs per tonne. Defra is reportedly publishing guidance soon.

The legislation has been designed to capture as many operators placing packaging onto the market as possible. There are seven types of company or routes to market defined within scope:

● Brand owner

● Packer/filler

● Importer or first owner

● Distributor (imports unfilled packaging for onward supply)

● An online marketplace

● A service provider (reusable packaging trays/baskets, etc)

● A seller.

This is fundamentally different from 2007 regulations that required each part of the supply chain to pay a proportion of the cost. The 2007

legislation did not seek to recover 100% of the cost. According to Valpak, a major player in the compliance market for waste packaging, they estimate that industry currently pays only about 7% of the total cost or £500m. The other major change is brand owners will see a massive uplift in obligation and costs.

The first and critical step for any company placing packaging onto the market is to determine whether they meet the thresholds to register as an obligated company. The above chart provides a threshold overview.

BREAKING IT DOWN

While smaller operators escape the need for the administrative burden of reporting data, they may see costs rise, as those that supply packaging will be obligated and pass some costs on. A source packaging supply has estimated an obligation of 10-15% of the total costs relating to companies being below the above thresholds, and this will be reflected in higher prices.

Although small producers (as defined by legislation) will not carry a direct financial burden, they are required to annually report details of:

● Total amount of packaging placed on the market, less any drinks containers

● Drinks containers separately. They are required to have data for 2023 but are not required to report it. However, the data for 2024 will need to be submitted by 1 April 2025.

Companies deemed large producers need to submit data more frequently and in greater detail. Firstly, they must break down material as follows:

● Household

● Non-household

● Commonly ends up in public bins

● A drinks container

● Reusable

● Becomes self-managed waste. They will need to report data twice per year, broken down by eight categories (see table below). However, this will increase when clarity around the modulated fees is announced, extending the level of detail required. For example, we are likely to see plastics broken down into different types.

In September 2024, Defra published indicative costs, containing caveats that the true costs will only be known when first invoices are issued. Current estimates per tonne as published by Defra are in the table below.

While legislation comes into law in Jan 2025, obligated companies should have already registered and submitted data as follows. Large producer reporting dates for England, Scotland and Northern Ireland were (see table above right) – for companies based in

As you can see, there are quite large ranges between the lower and higher costs per tonne. If you compare these

Wales, dates are slightly different. It will be the packaging data for 2024 which will be used for the scheme administrator to raise invoices due in Oct 2025.

to current costs of Processing Returns Notes (PRNs), which are the basis for the current cost recovery, they are significantly higher. As an example, PRN cost per tonne for paper in Sep 2024 was £0.92 to £1.00 per tonne compared to £135 to £250 per tonne for EPR.

My advice to any company unsure if they are obligated is to seek outside assistance, as there will be penalties for

Should any PAPA member require support, reach out to me by email at Richard@rgh.ltd or on 07930 345326.

Preparation is KEY

It is essential that foodservice operators conduct the correct right to work checks for employees. So, here is the latest Home Office guidance.

ILLEGAL WORKING PREVENTION

The ability to work illegally is a driver of illegal migration. It leaves people vulnerable to exploitation and results in unscrupulous employers undercutting compliant businesses. All UK employers have a responsibility to prevent illegal working. You do this by conducting simple right to work checks.

You could face a civil penalty of up to £60,000 if you employ an illegal worker and have not carried out a correct right to work check. It is a criminal offence to employ someone who the employer knows or has reasonable cause to believe is an illegal worker – employers face an unlimited fine and up to five years in prison.

Checks must be conducted before you employ a person to ensure they are legally allowed to do the work in question for you. If an individual’s right to work is time-limited, you should conduct a follow-up check shortly before it is due to come to an end.

HOW TO CONDUCT CHECKS

A statutory excuse is an employer’s defence against a civil penalty. In order to establish a statutory excuse in the event that an employee is found to be working illegally, employers must do one of the following before the employee commences employment:

1. Manual right to work check

2. Right to work check using IDVT via the services of an IDSP (British and Irish citizens only)

3. Home Office online right to work check (non-British and non-Irish citizens).

Conducting any of these checks as set out in this guidance and in the code of practice will provide you with a statutory excuse. You can also use the Employer Checking Service where an individual has an outstanding application, administrative review or appeal and their digital profile is not yet enabled to evidence this via the online right to

work check, or if their immigration status requires verification by the Home Office. British and Irish citizens cannot get an online share code to prove their right to work. You’ll need to check their original documents – for example a passport or passport card – or use an identity service provider instead.

Employers should not:

• Discriminate when conducting right to work checks

• Only check the status of those who appear likely to be migrants

• Make assumptions about a person’s right to work in the UK or their immigration status on the basis of their colour, nationality, ethnic or national origins, accent, surname or the length of time they have been resident in the UK.

There is guidance for employers on avoiding unlawful discrimination when conducting checks at gov.uk.

ADVISORY

MANUAL CHECKS

1. Ask to see the applicant’s original documents. You can no longer accept biometric residence cards or permits. Ask for a share code instead.

2. Check the documents are valid, with the applicant physically present or via video link.

3. Make and keep copies of the documents and record the date you made the check.

Check the guidance on how to carry out right to work checks and what documents you can accept.

ONLINE RIGHT TO WORK CHECKS

1. Use the Home Office online service. The individual may provide the share code directly, or they may choose to send this to you via the service.

2. You must check that the photograph on the online right to work check is of the individual presenting themselves

for work. This can be done in person or video call. The online check should confirm they have the right to work and are not subject to a condition preventing them from doing so.

3. You must retain evidence of the online right to work check. This should be the ‘profile’ page confirming the individual’s right to work. You will have the option of printing the profile or saving it as a PDF or HTML file.

If the applicant cannot show their documents, you must ask the Home Office to check the immigration status using the Employer’s Checking Service, where certain circumstances apply. If your employee’s right to work is time-limited, you’ll need to conduct another check before expiry. There is no requirement for a retrospective check to be undertaken on EEA citizens who entered into employment on or before 30 June 2021.

For eVisas, the Home Office is replacing physical documents with a digital proof of immigration status for customers already living in the UK, and for new visa applicants too.

It is free and straightforward for customers who hold physical immigration documents to create a UKVI account to access their eVisa. Details are available at the eVisas page on gov.uk. There is also a toolkit for employers to use when communicating with employees about the move from physical documents to eVisas, including text for an email to send to employees who currently hold a visa, and content for use on company intranets.

Employers should continue to accept a ‘share code’ to check status using the relevant online service, or an original, hard-copy document as detailed above.

For assistance, contact the Employer Enquiry helpline on 0300 790 6268.

including Simon Stenning

Strategy Advisor & Futurist

Rhian Thomas

Institute of Grocery & Distribution

Gavin Rothwell

Food Futures Insights

including George Lamb / Andy Cato

Wildfarmed

Fran Haycock

The Greencore Approach

Joanne Elsdon / Paul Irwin-Rhodes

Heading for Net Zero at Greggs

including Warwick Wakefield

Director Customer Experience, Flexeserve

Mostafizur Rahman

Chief Engineer AI Technology, MTC

Joe Heather

Deliverect

>>> Jim Norris F&B Director, SSP UK & Ireland

The Royal Lancaster, London played host to the 35th annual PAPA Awards Dinner on 7 November 2024. The event once again showcased the depth of quality, talent and ingenuity in the UK industry.

The entries in all the categories were of an exceptionally high standard, with the product categories in particular proving a challenge for the judges. For instance, there were over 40 pizzas to judge in the Manufactured Pizza Product category!

There were awards for many of the big names, with M&S, Aldi, Tesco, Lidl, Morrisons, Ask Italian, Iceland, Co-op and Domino's all on hand to take home a trophy.

Especially pleasing was the presence of so many Independent Gold Award winners. La Locanda and Village Pizza Kitchen retained the Platinum Award in their respective categories, while Leaven Pizza emerged as a new name on the roll of honour.

There was a double-win for Fratelli Beretta in the Italian Style Food Award. Meanwhile, in the Pizza Restaurant Chain category, Rudy's Pizza proved that size is not a barrier to success.

With Leprino Foods being rewarded for their positive environmental activities and Westpak Group Ltd recognised for business development, hard work was also a winner.

A stellar evening in early November saw the highlight of the calendar, with the winners of the Pizza, Pasta & Italian Food Industry Awards revealed.

And it was hard work which was a cornerstone in building the successful career of Enzo Santomauro from Casa Julia, the recipient of the PAPA Industry Award.

A genuinely surprised and emotional Enzo collected his trophy and the heartfelt appreciation of the guests in attendance. A touching conclusion to the evening's presentations.

Earlier, outgoing PAPA Chairman Richard Harrow introduced his successor, Sunny Chhina. We thank Richard for his leadership and wish Sunny similar success as he takes up the reins.

Looking back on the night, Jim Winship, PAPA director, said: “The PAPA Awards are the yardstick for our industry. With so many di erent companies winning tonight, it shows that innovation and competition are driving a thriving sector. It is a thrill to reward the e orts of so many.”

Jim concluded: “I must also thank hosts Theo Randall and Andrew Ryan, who did a terri c job presenting the awards.”

Once the formalities were concluded, ’DJ to the Stars’, Tony Perry, kept the guests dancing through to the small hours as they celebrated.

There were more than a few sore heads the following morning!

Frozen Pizza Multiple Retailer Award

Presented to the multiple retailer whose performance has driven sales in the frozen pizza sector.

WINNER

Iceland

Chilled Pizza Multiple Retailer Award

Presented to the multiple retailer whose performance has driven sales in the chilled pizza sector.

WINNER

Lidl

Manufactured Pizza Award

With this award there’s something for everyone. The judges will consider both value and premium entries, presenting the award to the best new manufactured pizza.

VALUE CATEGORY WINNER

Morrisons - Takeaway Classic Crust Loaded Meat Feast

Manufactured Pizza Award

With this award there’s something for everyone. The judges will consider both value and premium entries, presenting the award to the best new manufactured pizza.

PREMIUM CATEGORY WINNER

M&S - Collection – Quattro Formaggi

(l to r) Kevin Peacock from sponsors Danish Crown presented the award to Jessica Islip and Robert Brewster from Morrisons

Matt Whitwood from sponsor Freiberger presented the award to Sam Fallows and Matt Worsley from Iceland

Kevin Peacock from sponsors Danish Crown presented the award to Mark Waples and the winning M&S team

Lukas Webb from sponsor Leprino Foods presented the award to the winning Lidl team

SPONSORED

SPONSORED

PAPA Industry Award

This lifetime achievement award is in the gift of the Pizza, Pasta & Italian Food Association management committee and is presented only when the recipients' contribution to the industry merits this special recognition.

WINNER

SPONSORED BY

(l to r) Phil Goodall from sponsor Stateside Foods presented the award to Enzo Santomauro from Casa Julia, joined by PAPA Awards host, Theo Randall

Enzo Santomauro - Casa Julia

PAPA INDUSTRY AWARDS

Independent Italian Restaurant Award

There’s something about Italian food which makes it so perfect for communal eating – and this award is presented to those Italian restaurants bringing food, families and friends together across the nation.

PLATINUM WINNER

La Locanda

Independent Pizza Restaurant Award

The pizza restaurant is a rm favourite with the British public when it comes to dining out. With many superb independents to choose from, this award recognises the best of them.

PLATINUM WINNER

Leaven Pizza

Italian Restaurant Chain Award

There’s something about Italian food which makes it so perfect for communal eating – and this award is presented to those Italian restaurants bringing food, families and friends together across the nation. WINNER

Pizza Restaurant Chain Award

The pizza restaurant is a rm favourite with the British public when it comes to dining out, and this award looks at the everpopular chains to recognise the best on the high street.

WINNER

(l to r) Dhiresh Hirani from sponsors Mutti presented the award to Dorian Kirk, Rupert Davison and Edwin Kirk from winners Leaven Pizza

(l to r) Chris Brazier from the National Restaurant, Pub & Bar Show presented the trophy to Maurizio Bocchi, owner of La Locanda

Matt Ackland from Futura Foods (l) presented the award to Neil Bates and Dave Elliot from Rudy’s Pizza

Chris Brazier from the National Restaurant, Pub & Bar Show presented the trophy to the team from Ask Italian

Independent Pizza Delivery Store Award

With deliveries one of the few thriving sectors in recent years, these awards are presented to the shining stars of the pizza delivery market.

PLATINUM WINNER

Village Pizza Kitchen - Hurstpierpoint

Pizza Delivery Store Award

With deliveries one of the few thriving sectors in recent years, these awards are presented to the shining stars of the pizza delivery market.

NATIONAL WINNER

Domino’s

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Andrew Emery from Pizza, Pasta & Italian Food Magazine (l centre) presented the award to Jo Malone and Simonetta Held from Village Pizza Kitchen

Bryan Murphy from sponsor Dawn Farms (l) presented the award to Susan Hope, Margherita Cirillo and the winning Domino’s team.

PAPA INDUSTRY AWARDS

Italian Style Ready-Made Main Meal Award

An award for new, Italian style, ready-made main meal dishes. This award was split into retail and foodservice categories.

Italian Style Ready-Made Main Meal Award

An award for new, Italian style, ready-made main meal dishes. This award was split into retail and foodservice categories.

FOODSERVICE WINNER

La Tua Pasta - Slow Cooked Beef & Red Wine Tortelloni

The Italian Style Food Award

An award for food products or ingredients bringing something new and inspiring for chefs to use when creating their menu.

RETAIL WINNER

Aldi - Specially Selected Tuscan Style Sausage Pasta Bake

The Italian Style Food Award

An award for food products or ingredients bringing something new and inspiring for chefs to use when creating their menu.

FOODSERVICE WINNER

Fratelli Beretta - Guanciale Sticks

RETAIL WINNER

Fratelli Beretta - Salame al Tartufo con Parmigiano Reggiano

PAPA Chair Sunny Chhina presented the award to Turi Palumbo from winners La Tua Pasta

(l to r) James Knott (Aldi), Sunny Chhina (PAPA Chair) and Katy Patterson (Aldi).

SPONSORED BY

SPONSORED BY

(l to r) Daniel Baike-Ghazvini from sponsor Perco presented the trophy to Alberto Colombo and Nathalie Vieira from winners Fratelli Beretta

SPONSORED BY

(l to r) Daniel Baike-Ghazvini from sponsor Perco presented the trophy to Alberto Colombo and Nathalie Vieira from winners Fratelli Beretta

SPONSORED BY

Environmental & Sustainability Award

This award shines the spotlight on those businesses which have made a signi cant e ort to improve the world around them by putting sustainability and environmental impact at the heart of their operations.

WINNER Leprino Foods

Business & Product Innovation Award

A broad category focusing on innovation including technical or marketing initiatives; software, apps and ordering systems; packaging, equipment or other non-food products.

WINNER Westpak Group Ltd.

Pasta Retailer Award

Presented to the multiple retailer whose performance has driven sales in the pasta sector.

WINNER Tesco

Convenience Store Pizza Retailer Award

Presented to the convenience retailer whose performance has driven sales in the pizza sector.

WINNER Co-op

Alex Bell from Pizza, Pasta & Italian Food Magazine (l) presented the award to Jo Carman, Elouise Wareing and Eileen Mckenna from winners Tesco

(l to r) Lea Hall from sponsors Qualitops presented the award to Ben Williams from Leprino Foods

SPONSORED BY

SPONSORED BY

(l to r) Martin Purdy from sponsors Agrial Fresh presented the award to Chris Fiander from winners Westpak Group Ltd.

SPONSORED BY

Lukas Webb from sponsor Leprino Foods (l) presented the award to the winning Co-op team, including Jenna Thomas and Charlotte Goose

SPONSORED BY

There were a number of entries worthy of recognition which the judges wanted to highly commend.

Convenience Store Pizza Retailer Award

Sainsbury's

Chilled Pizza Retailer Award

Sainsbury's

Manufactured Pizza Award (Premium Category)

Tesco – Finest La Pepata Porchetta, Pecorino and Pepper

Italian Style Food Award (Foodservice Category)

La Tua Pasta – Speculoos Bomboloni

Business & Product Innovation Award

Salvo 1968

Environmental & Sustainability Award

La Locanda

Pizza Chef of the Year (Danish Crown Supertops Category) RAGU’ PAZZO by Michele Rutigliano, Due Forni

Gold Award Winners

Independent Italian Restaurant Award

• La Locanda, Gisburn

• Miseria e Nobilità, Colchester

• Spaghetti Tree, Walton

• The Cavaliere Ristorante, Dalkeith

Independent Pizza Restaurant Award

• Crust Bros, London

• Dough Loco, Lincoln

• Leaven Pizza, Hereford

• Stable Hearth, Darlington

• The Woodyard, Woodbridge

• Wood Fire Dine, Leeds

Independent Pizza Delivery Award

• Harry Pszza, Manchester

• Il Pirata Pizzata, Shipley

• Nomad Pizza, Whitstable

• Pizzaface, Worthing

• Village Pizza Kitchen, Hurstpierpoint

PAPA INDUSTRY AWARDS

Ahead of the PAPA Awards Dinner came the culmination of the annual Pizza Chef of the Year competition, where the talent on display was undeniable.

We returned to Pizza Pilgrims in Camden, which hosted the event for the rst time last year. This year, there were four categories for our judging panel, comprised of Theo Randall (head judge), Marco Fuso of MFP Consultancy, product director at Jestic, Michael Eyre, and Pizza Pilgrims co-founder, Thom Elliot.

For each category, the judges were joined by a representative from the sponsors before the main panel conferred to decide the overall winner.

The judges were treated to some impeccable pizzas, with the chefs showing o their ability to create unique taste pro les, as well as their expertise in preparing, baking and presenting their creations.

As was the case last year, there was a double win for Scott Holden of Scott’s All Day. He triumphed in both the Futura Foods YAMAS! Greek Feta category, as well as the Silbury Classic BBQ Sauce category.

Matt Ryles from Semolina's Pizza claimed victory in the Danish Crown Supertops category, while Chris Glenn of Whisk & Pickle Pizza Kitchen won the Whitworth Bros. ‘Chef’s Special’ category.

In line with tradition, the judges kept their decisions under wraps, to be revealed later in the evening as part of the opening presentations.

PIZZA

CHEF

of the year 2024

Once everyone had made their way to the Royal Lancaster, London, each category winner received their trophy in turn and waited in anticipation of the big reveal.

When the big moment arrived, it was Scott Holden who was named Pizza Chef of the Year, thanks to his Merguez Sausage & Feta Whip pizza from the Futura Foods category.

Well done, Scott! Congratulations also to Matt and Chris for their wins and many thanks to each of the nalists who participated and made the day such a success.

Pizza Chef of the Year Scott Holden (centre) with the sponsors and the category winners.

Pizza Chef of the Year Winner - Scott Holden

“It is exciting to see chefs returning each year and raising their game. Scott's incredible palate continues to develop, as shown in his ability to marry exceptional avour combinations with this pizza. A well-deserved win.”

THEO RANDALL, HEAD JUDGE

Here’s the recipe for Scott’s winning pizza, Merguez Sausage & Feta Whip

INGREDIENTS

● 110g Pizza Sauce

● 80g Merguez Sausage

● 60g Feta Whip*

● 30g Red Pepper

● 3g Parsley

● 3g Mint

CHEF’S INSPIRATION

“I wanted to test myself to create a recipe using the product in a way that I thought was best suited for pizza.

I made a feta whip, blending the feta with yoghurt & lemon juice. The avour combination that I landed on was to pair the whip with merguez sausage and crunchy red pepper.”

Danish Crown SuperTops Category Winner

This year, Danish Crown dipped into the sausage section of their product line. In their recipe, competitors could choose from Mini Sliced Pepperoni, Diced Pepperoni, and Hot Dog Sausages.

THE WINNING ENTRY Really Hotdog by Matt Ryles, Semonlinas Pizza

Holden (centre left) received his trophy from Matt Ackland

Futura Foods YAMAS! Greek Feta Category Winner

and

Silbury Classic BBQ Sauce Category Winner

Silbury challenged competitors to create a pizza with avours that perfectly complemented the smooth, rich- avoured BBQ sauce, speci cally designed for use on pizzas.

Futura Foods nominated their delicious YAMAS! Greek Feta as the ingredient to inspire the chefs. Salty and tangy, with a creamy nish, this traditional Greek cheese is superb for injecting avour to any dish.

THE WINNING ENTRY

Merguez Sausage & Feta Whip by Scott Holden, Scott’s All Day

THE WINNING ENTRY Pulled Pork & Scamorza by Scott Holden, Scott’s All Day

Whitworth Bros. Flour “Chef’s Special” Category Winner

Sponsor Whitworth Bros. challenged competitors to create a Chef’s Special pizza using their strong pizza our. The judges were looking for a pizza with a beautifully prepared crust and mouth-watering toppings.

THE WINNING ENTRY

The Salt & Pepper Chicken One by Chris Glenn, Whisk & Pickle Pizza Kitchen

Scott

(l)

Anna-Kristine Marsh (centre right) from Futura Foods

SPONSORED BY

Gail Hunter from Whitworth Bros. (l) presented the trophy to winner Chris Glenn (centre)

SPONSORED BY

David Page from Silbury (l) presented the winner’s trophy to Scott Holden (r)

SPONSORED BY

Kim Markwood from Danish Crown (l) presented the winning chef Matt Ryles (r) with his trophy

SPONSORED BY

Classic BBQ

Smokey Pizza Sauce

A smooth, rich flavoured BBQ sauce specifically designed for use as a pizza sauce.

Available in smaller pouches to reduce wastage.

Congratulations Scott Holden, winner of the Silbury Classic BBQ sauce category with his pulled pork and scamorza pizza Free samples available

The European Pizza Show 2024 welcomed the world to London, ensuring its place as a must-see event in 2025.

ELECTRIC ATMOSPHERE

Reinforcing its position as a leading global event for the pizza and culinary industries, the European Pizza Show 2024 has been heralded as an outstanding success.

Held at Olympia London on 26-27 November and organised by Bellavita Expo, Cibus Parma and TuttoFood Milano, it attracted over 9700 attendees, with nearly 50% travelling from 34 countries outside the UK – highlighting its global appeal.

It featured 277 food and beverage brands from Italy, the UK and across Europe, showcasing more than 4500 products, ranging from premium ingredients to state-of-the-art equipment and services.

One particular highlight was the World Pizza Summit, organised with 50 Top Pizza, where over 50 key international speakers addressed emerging opportunities and challenges. Competitions such as the European Pizza Chef and the prestigious Bellavita Awards underscored the show’s focus on innovation and excellence.

“With overwhelmingly positive feedback from attendees and exhibitors, the event exceeded expectations, firmly establishing itself as a trusted platform for networking and industry growth,” said Enrico Longobucco, head of marketing at Bellavita Expo.

CRAFT MASTERS

The Bellavita Awards, judged by a panel of 215 international experts, celebrated outstanding products. Winners included Revolution’s gluten-free

pizza base, Sorì’s slow-maturation fior di latte mozzarella and Ariela’s waterbased Black Forest gelato, which was recognised as most innovative.

The 50 Top World Artisan Pizza Chains ceremony organised by 50 Top Pizza crowned Spanish chain Grosso Napoletano as number one.

The European Pizza Chef Competition, which saw 40 finalists selected from over 100 applications from talent across Europe, was judged by a panel of

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industry leaders, including Davide Civitiello (Rossopomodoro), Antonio Falco (L’Antica Pizzeria da Michele), Fabrizio Polacco (Grosso Napoletano), Michele Pascarella (Napoli on the Road), Peppe Cutraro (Peppe Pizzeria), Alberto Buonocore (Fedegroup) and Errico Porzio (Pizzeria Errico Porzio). The winner of the Traditional Neapolitan Pizza category was Elio Barbone of Pizzeria Pellone in London, with Wojciech Madys of Neapolska Pizzeria in Poland taking home the prize for Contemporary Pizza.

“EPS revealed key trends likely in 2025. First, a growing emphasis on premium ingredients. Then, freefrom and specialty foods continue to rise in popularity, reflecting a drive for inclusivity, with gluten-free and vegan options. Sustainability remains a priority,

with eco-conscious production methods and packaging.

“Regional authenticity is another focus. Not only in traditional Neapolitan pizzas but also iconic products such as Apulian focaccia with tomatoes, Venetian Bibanesi breadsticks, and shrimp colatura from Mazara del Vallo in Sicily. Storytelling and branding are gaining traction, with the heritage of wines and cheeses playing a pivotal role. Finally, technological advancements in equipment, packaging and production processes are enhancing efficiency while preserving artisanal quality, ensuring the industry evolves in line with consumer expectations.”

WHAT’S NEXT?

Italian food is enjoying a strong and ever-growing presence in the UK,

supported by its reputation for quality, authenticity and adaptability.

“Iconic Italian brands like Mulino Caputo, La Gioiosa Prosecco and Birrificio Angelo Poretti were among the stars of EPS, standing side by side with niche artisan producers. By seamlessly blending tradition with innovation, Italian food continues to captivate UK consumers and stay ahead of emerging trends.”

And in terms of the show going forward, organisers aim to expand the international reach of the event, increasing the diversity of exhibitors and continuing to highlight the latest trends and innovations.

“In November 2025, attendees can look forward to an even more diverse range of exhibitors, an expanded World Pizza Summit with fresh insights and strategies, and greater attention to innovation and inclusivity to reflect evolving demands. EPS promises to be an even more dynamic hub for discovery and inspiration, maintaining its position at the forefront of the global pizza and culinary landscape.

Aldo Mazzocco, CEO of Bellavita Expo, said: “The European Pizza Show is not merely an event but the hub for the global pizza sector. Its unique ability to unite leaders, innovators and artisans underscores its pivotal role in shaping the future, while celebrating the rich traditions that make pizza a universally loved phenomenon.”

For Caputo, the EPS show is of special significance. Described as the new ‘pizza capital’, London is central to this ever-growing sector, and the event is a true celebration of established brands, operators and exciting ingredients and flavours –with pizzamakers from all over the world.

As a culinary icon, Mulino Caputo was delighted to become a main EPS sponsor, alongside its centenary celebrations – which have continued throughout 2024. These included the XXI edition of the Pizza Chef World Championship, the Caputo Cup and a special Caputo Prize with Accademia Belle Arti of Naples. This was dedicated to enhancing a new generation of talent, with student work on display, encouraging interaction between the entrepreneurial world and creativity.

“The proposal was based on an updated concept of patronage, which goes beyond economic support

Connecting with the WORLD

to involve businesses in active and constant support for artistic growth and the valorisation of the territory,” said Mulino Caputo CEO, Antimo Caputo.

“Our family established this award because gastronomy represents an essential component of our historical and cultural heritage. The artists have accomplished something extraordinary: Naples is and must remain a volcano of ideas, culture and emotions.”

Students and graduates explored Art and Food through a variety of artistic languages. It was not only a homage to the centenary celebrations but a reflection of the company’s commitment to culture.

The market rewards the artigianality and made in Italy guarantee that delivers a certain standard to the consumer. This was a message that was reiterated by the business at EPS.

As for 2025, Caputo will continue to maintain the

standardizzazione in the quality of their products, with all eyes on the opening of a

new Campobasso mill and production plant that will use renewable energy.

In what’s been described as ‘the most heated competition’, Carpigiani UK’s Gelato Challenge winners have been crowned!

LET BATTLE COMMENCE

The gelato scene had never been more red up, as some of the nation’s best chefs brought their A-game to the UK nals of the Gelato Festival World Masters 2024!

Over three heats across London, Manchester and Hereford, 23 nalists wowed judges with their best gelato dishes. From the on-trend to the unimaginable, there was an array of creative and delicious artisan o erings for the panel of industry experts who critiqued taste, structure, creativity and overall presentation. But there could only be one winner from each heat…

Here are the victors who will represent the UK in the 2025 Gelato Festival World Masters in Italy!

The 2025 European nals of the Gelato Festival World Masters in Italy will see the UK nalists compete against more than 40 gelato chefs from across the globe! Dates for the competition will be announced next year.

GROWING SCENE

Carpigiani UK’s managing director, Paul Ingram, said: “The entire Carpigiani team – from the UK to Italy – has been bowled over by the sheer talent of all the gelato chefs in the UK challenge. Across the three heats, the quality, creativity and

professionalism have been phenomenal – the judges were certainly put through their paces.

Gelati Italiani in Bristol, with ‘Monte Bianco’ –inspired by his favourite cheese, caramelised salted pecans and fresh raspberry sauce. childhood treat, with Panunzio’s Kitchen White Lake goat’s

Samantha Cunli e of Bene Gelateria in Frodsham, with ‘Chocolate Orange Cocco Crunch’ – custard-based, infused with ginger, cinnamon and orange, with dark chocolate stracciatella and diced candied ginger on top.

“On behalf of Carpigiani UK, I want to thank every nalist. We’re looking forward to cheering on Jon, Samantha and Daniele as they move on to the European nals in Italy next year. This

based caramel gelato with a hint of salty with the avour liquorice.

of Gelato

of

MANCHESTER

is a huge achievement for our all nalists but also fantastic recognition of the growing artisan gelato scene in the UK.”

Given the high quality of competition dishes, the jury gave special mentions to four nalists across the three heats:

London: Lewis Ratto of Alfonso Gelateria in Woodstock with the avour ‘Ca e Latte Mascarpone’ – mascarpone Ca e Latte gelato, mocha ripple and hazelnut crumble.

Manchester: Martin Crolla of A Crolla & Sons in Lochmaben, with ‘Lorenzo’ –white chocolate and local honey gelato with raspberry variegato and pistachio cremeaux. Also, Abygail Hughes of The Cosy Cone in Malmesbury with ‘The King’s Favourite’ – Earl Grey-infused gelato with butter biscuit and chocolate drizzle.

Hereford: Giorgio Lo Monte of Filippo’s Gelateria in Warwick with ‘November Rain’ – a home-made mascarpone gelato variegated with spiced pear compote, cinnamon sponge Savoiardi soaked with co ee and Marsala liqueur.

After hosting the previous Gelato Challenge in 2018, Carpigiani UK was thrilled with 2024. Recognised globally, the industry-leading manufacturer is pleased to showcase the best gelato chefs in the UK as part of the Gelato Festival World Masters and looks forward to supporting more gelato artisans through future competitions to come.

This new edition of the Gelato Festival World Masters 2022-2025 is organised by Gelato Festival in collaboration with Carpigiani Gelato University, the globally renowned school for successful gelato entrepreneurs, and Sigep – Italian Exhibition Group, the world’s leading B2B show dedicated to artisan gelato, pastry, bakery and co ee.

With the 2022-25 edition, Gelato Festival World Masters has reached its 15th year, debuting in Florence in 2010

as ‘Gelato Festival’, a local competition inspired by the rst recorded gelato recipe crafted by architect Bernardo Buontalenti in 1559. Since then, the event has expanded exponentially. First across Italy, then throughout Europe, and in 2017 reaching the United States, ultimately becoming a global championship known as Gelato Festival World Masters.

To nd out more, visit carpigiani.co.uk/ gelato-challenge-2024.

of the earth

Tru es have been around for a long time but as we head towards a new year, perceptions are likely to change, says Christian Di Tata, account manager at Be Tru e.

ELITE INGREDIENT

Tru es date back to ancient times and were considered a gift from the gods by the Greeks and Romans, who used these precious fungi for both cooking and medicinal purposes. During the Middle Ages, they continued to be viewed as a prized item – often used as a bargaining chip amongst nobles and feudal lords, as

they earned the status of true gastronomic delicacy.

It was during the Renaissance that the popularity and esteemed desirability of tru es reached their peak, with these precious ‘jewels of the earth’ served at indulgent banquets, establishing them as a marker of wealth and social status.

As time went on, the tru e went through periods of

decline, due to deforestation which represented a loss of its natural growing environment. Fast forward to the 19th century and a boost in popularity, thanks to conservation e orts and a heightened interest in gastronomy.

Today, tru es are synonymous with luxurious

ne dining, regarded as a sought-after ingredient amongst prestigious chefs and the foodie elite, with a price tag that is prohibitive to the average consumer. But while tru es will always be positioned as an iconic ingredient, delivering a

TRUFFLES

younger connoisseurs are increasingly committed to natural foods with sound nutritional credentials to support mental and physical wellbeing. These factors combine to pique interest in tru es amongst a more contemporary consumer.

distinctive avour and unique aroma which enriches a wide variety of dishes, there is a move to introduce this inimitable experience to a wider audience.

YOUNGER CONNOISSEUR

According to an article in Forbes, the term ‘foodie’ –which used to be aligned with highbrow culture –has transitioned to a more mainstream positioning courtesy of the younger generation’s fascination with food, and an enhanced interest in the pursuit of quality ingredients capable of transforming a meal into a culinary masterpiece.

Fuelled by food porn, more extensive travel, improved understanding of growing and production methods and an insatiable hunger to experiment with taste sensations, ‘Generation Yum’ has been hailed as changing the landscape. In addition, in the wake of Covid, health is wealth and

With the attention of a younger demographic whose nancial status is not de ned as a uent, one brand has identi ed an opportunity to move towards a more relaxed, at-home dining experience. Developed by Italian specialists, Be Tru e represents a new category of goods and an exciting proposition for any retailer looking to o er the latest in innovation – and capitalise on demand. The collection of 32 high-quality, tru e-inspired products is not only pioneering a new price point, they also introduce a light-hearted, cartoon-style persona. This represents a departure from other brands, where conservative indulgence and luxury preside as the priority equities. As a result, theneye-catching, humorous packaging creates natural shelf shout, setting it apart from competitors.

tasting food. And while incorporating core products such as sliced/whole tru e, infused oils, salts, powder and honey, it also includes an array of ‘tru e takes’ on established favourites such as ketchup, mayonnaise, BBQ, sweet chili and mustard.

GROWTH PREDICTIONS

also likely to be fuelled by improved access via products such as Be Tru e. With accessible lower pricing – while still delivering the desired tru e gustatory –Be Tru e is destined to further stimulate market growth, creating a new and loyal following.

Be Tru e’s mission is to inspire a broader demographic of cooks and encourages experimentation. Positioned as the ultimate umami fusion food, they are suited to a variety of cuisines – from Indian to Chinese, Southeast Asian to European. The range is positioned as the new go-to store cupboard staple for connoisseurs of great

According to data released in Nov 2024 [Persistence Market Research], the European tru e market ‘is on an impressive growth trajectory’ with a CAGR of 7.6% from 2024 to 2031. Researchers cite the consumer interest in premium culinary ingredients and a growing demand for tru e-based products. However, UK growth is

For the tru e market to remain successful, innovation is key. Consumption will no longer be reliant on traditional core products, as consumers become more accustomed to trialling avours in familiar sauces and condiments.

Only brands that can keep pace with the aspirations and demands of the consumer will survive.

HYGIENE

As we move into 2025, Sybron o ers essential hygiene guidance for foodservice operators, from products to suppliers and sta training.

MANAGING COSTS

This is a key objective for hospitality businesses post-Budget and going into the new year. To help contain the impact, review all areas of the supply chain to check costs are as low as they can be. Within hygiene, check that products are cost-e ective, while also ensuring the required results. Sybron o ers a range of excellent products which are also great value for money. The environment should also remain top of mind. Both sta and guests prefer more environmentally friendly and sustainable practices. It is everyone’s responsibility to reduce environmental impact and check that, wherever possible, products used are kind both to the environment and also to sta handling them.

“As a forward-thinking and dynamic business, we work continually to enhance our product offering for customers.”

George Mason Sybron sales and marketing director

Operators should look for a more e ective, safer and sustainable solution. A comprehensive review is a great opportunity to introduce products which streamline the process and reduce stockholding. For example, a detergent and rinse aid which works both in the dishwasher and glasswasher. These improvements will cut costs and reduce plastic usage and disposal.

Biotechnology-based cleaning products are environmentally friendly, sustainable and leading the way as a benchmark for the future. Many are non-hazardous in their ready-to-use format and non-harmful in any way to aquatic life. Sybron’s SyBio range, produced in partnership with BioVate Hygienics, is made of natural ingredients and replaces harmful, non-renewable chemicals with adaptive biotechnology that cleans, disinfects and protects. It consists of highly concentrated cleaners, sanitisers and detergents delivered through wall-mounted dispensers for optimal dosage control and reduces COSHH implications, achieved by providing non-hazardous products in ready-to-use formats.

Based on cost-in-use gures, SyBio provides a 15-20% saving against other ranges, along with a huge reduction in the use of plastic, ensuring sustainability and energy-saving targets are all met.

THE RIGHT PARTNER

Storage space and stockholding can often be a challenge. It is therefore important to choose a hygiene partner that can be depended on for frequent and reliable delivery. In this fast-paced and time-sensitive environment, 100% reliability is key. Suppliers have to meet orders on time and in full – and not everyone works to the same standards.

When reviewing the choice of hygiene partner, check there is a rstclass, ongoing support system from suppliers to ensure systems perform well. They must also be proactive when things go wrong. This can be delivered by telephone when customers can problem-solve themselves and with on-site visits for more complex issues. Online training, ensuring that all COSHH requirements are adhered to, is also attractive, as new sta  get a heads-up before even setting foot in the kitchen.

Last year, Sybron achieved carbon neutrality and is working with Planet Mark to build on this success and achieve net zero. The company’s philosophy is also to assist customers and stakeholders to reach their sustainability objectives too.

And in terms of product, Sybron has introduced biodegradable nitrile

single use gloves to help the hospitality industry become more sustainable. They are suitable for food preparation and cleaning and are the same price as nitrile gloves. Available in four sizes and blue or black, they are powder-free, food approved and have a textured nish for improved grip. They can be disposed of in general waste with a reduced environmental impact: they biodegrade by 81% in 491 days. The company has de-listed its standard latex and nitrile gloves, as part of its commitment to the environment.

“As a forward-thinking and dynamic business, we work continually to enhance our product o ering for customers,” said Sybron sales and marketing director, George Mason. “Nitrile and latex gloves inevitably end

HYGIENE

up in general waste. Sybron bio-nitrile gloves will make yet another category in our range more sustainable, helping customers ful l their own environmental responsibilities.

“We o er supply chain continuity by importing these products directly from the manufacturers. The control and ownership of the supply chain creates a stable route to market and this launch marks another step forward for Sybron, enabling customers to enjoy guaranteed stock supply and price stability.”

Sybron is a family-owned business and supplies cleaning, hygiene and catering products to sectors across the UK, including hospitality.

For more info, visit Sybron.co.uk, call 01279 422722 or email at sales@sybron.co.uk.

In shape

After eight years in restaurants, Emilia’s Crafted Pasta has launched a new range of premium retail products. Founder, Andrew Macleod, takes us behind the scenes.

With so many pasta brands on the market, how does Emilia’s stand out? We’ve been at the forefront of pasta craftsmanship for nearly a decade. Since 2016, we’ve proudly served over one million bowls of pasta in our restaurants! With years of experience, we truly understand what people love about pasta, and now we’re ready to transform the way it’s enjoyed at home.

At Emilia’s, we believe that the less we interfere with the natural process of pasta-making, the better the result. We’re not just another pasta brand – we’re the challenger, here to shake things up and bring you pasta like never before!

What are your priorities?

Our new retail range features premiumquality pasta that is P.G.I.-certified, produced in Gragnano, Italy, using 100% Italian durum wheat semolina and traditional production methods which follow the strict criteria of the Gragnano consortium. We take pride in creating pasta with respect for the environment and a commitment to sustainability. It is bronze die extruded (ensuring a rough texture that clings to sauces) and slow-dried for 9-18 hours at low temperatures (resulting in a natural, easier to digest product).

Packaging is made entirely of paper – completely plastic-free and 100% recyclable. Designed to inspire, the look

is artistic, fashionable and emotionally evocative, resonating with the next generation of pasta lovers. We want to bring the enjoyment back to pasta! Our products are not only delicious but also something you can proudly display on your kitchen shelf or even in your living room.

Take us through the range of shapes. We currently feature three unique and special pasta shapes: Rigatoni, Bucatini and Casarecce. At Emilia’s, we’re passionate about pairing with the right sauces. To help you make the most of your pasta, our website includes dedicated sections with expert advice and recommendations. With Emilia’s, you can create the ultimate pasta experience every time!

• Rigatoni, slightly curved and tubularshaped with square ends, believed to originate from Rome. It is larger than penne and commonly associated with the cuisine of southern and central Italy, notably Sicily. Its ridges are designed to help the sauce to better stick to the pasta, distinguishing it from smooth-sided options.

• Bucatini is a thick, spaghetti-like pasta characterised by a hole running through the centre, resulting in a thicker overall shape than spaghetti, popular throughout Lazio, particularly in Rome. The name originates from

the Italian word ‘buco’, meaning ‘hole’. This shape allows the sauce to permeate through, ensuring a perfect taste in every mouthful.

• Casarecce is a short, twisted shape, with its origins in Sicily. Meticulously crafted through extrusion using bronze dyes gives a more textured pasta that ensures the sauce sticks better. This characteristic ensures a more comprehensive set of flavours with every mouthful.

What pasta trends are you seeing as we go into a new year?

ingredients and produced with care and respect for the environment.

People are becoming more knowledgeable and increasingly interested in discovering new variations and types. Now is the perfect time to embrace the magical and diverse world of pasta like never before!

Can you expand on your ambitions?

To become the pasta brand for the next generation! We want people to experience Emilia’s across multiple channels – restaurants, retail, e-commerce and more.

A growing demand for specialty shapes. This trend, which we’ve observed in our restaurants over the past decade, is becoming increasingly popular in retail as well. With hundreds of pasta shapes to explore, why limit ourselves to the same old options?

We’re also witnessing the premiumisation of pasta. Consumers are eager to dive deeper, seeking premium options made with higher-quality

We’re expanding by opening restaurants and planning exciting product launches. Having revolutionised pasta in restaurants, we’re set to shake up retail and redefine how it is experienced at home.

Emilia’s Crafted Pasta has four London restaurants, at St. Katharine Docks, Canary Wharf, Aldgate and Baker St. Visit emiliaspasta.com.

ALPHIN PANS ap

999 PIZZA TOPPINGS (UK) LTD.

Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH

Contact: Homayoun Aminnia Tel: 01708 558885 sales@999pizzatoppings.com

ALLIED MILLS LTD.

Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR

Contact: Chris Brown Tel: 01375 363100

chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

ALPHIN PANS

Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY

Contact: Liz Crossland Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk

BELLAVITA EXPO LTD

Unit 204, Brickfields, 37 Cremer Street, London E2 8HD Tel: 020 80376723 www.pizzapastashow.com

C.CARNEVALE LTD

Carnevale House, Blundell St, London N7 9BN

Contact: Luigi Carnevale Tel: 0207 607 8777 info@carnevale.co.uk

Depots: Bedford, Huddersfield, Gateshead, Bristol, Glasgow www.carnevale.co.uk

index registered suppliers

The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them.

COOKTEK C/O MCS TECHNICAL PRODUCTS LTD

MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT

Contact: Steve Snow Tel: 01793 538308 sales@mcstechproducts.co.uk

DAIRY PARTNERS LTD

Oldends Lane, Stonehouse GL10 3RL

Contact: Will Bennett Tel: 01453 828890

Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk

EURO CATERING

EQUIPMENT LTD.

Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE

Contact: Steve Lane Tel: 01455 559969 sales@euro-catering.co.uk www.euro-catering.co.uk

EURO PIZZA PRODUCTS BV

Smederij 13, Amstelveen 1185 ZR, The Netherlands

Contact: Stuart Stender Tel: 0031 347 38 88 stuart.stender@ europizzaproducts.nl www.europizzaproducts.com

FREIBERGER UK LTD

DANISH CROWN – TOPPING

Bommen 9, Thorning DK-8620 Kjellerup, Denmark

Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.danishcrown-toppings.com

DAWN FARM FOODS

Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US

Contact: Jon Watkin Tel: 01604 583421 info@dawnfarmfoods.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

DELIVERECT 35-41 Folgate Street, E1 6BX London

Great Britain

Sales contact: Ashleigh Jansen Ashleigh.jansen@deliverect.com www.deliverect.com

EURILAIT LTD

CONTINENTAL QUATTRO STAGIONI

Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY

Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk

Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ

Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk

Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF

Contact: Andrew Thorne Tel: 01775 767655 / 01775 767656 andrew.thorne@freibergerukltd.co.uk

FUTURA FOODS UK LTD

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 rhian.kinman@futura-foods.com www.futura-foods.com

HUNGRY STARS

156a Burnt Oak Broadway, Edgware, Middlesex HA8 0AX

Contact: Alex Serdaris Tel: 07944 891 914 info@hungrystars.com

INSURANCE PROTECTOR GROUP

B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk

JESTIC

Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU

Tel: 01892 831 960 info@jestic.co.uk www.jestic.co.uk

LAKESIDE FOOD GROUP LTD

The Courtyard, Ketteringham Hall, Ketteringham, Wymondham, Norfolk NR18 9RS

Contact: Gary Irvine Tel: 01603 813888 girvine@lakesidefoods.co.uk www.lakesidefoods.co.uk

LEATHAMS PLC

Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE

Contact: Mr James Faulkner Tel: 07803937324 james.faulkner@leathams.co.uk www.leathams.co.uk

LEPRINO FOODS LTD

4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD

Contact: Lynne Utting Tel: 01606 810900 lutting@leprino.co.uk

PAN’ARTISAN

Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX

Contact: Charlotte Kilduff Tel: 01730 811490 Charlotte.kilduff@panartisan.com www.panartisan.com

PEPPACO LIMITED

Wesley House, Bull Hill, Leatherhead KT22 7AH

Contact: Simon Harris Tel: +44 1372 502143 simon.harris@peppadew.com www.peppadew.com

PERCO (NORTH EAST) LTD

Perco House, Norton, Stockton on Tees TS20 1DN

Contact: Leah Homer Tel: 01642 361515 leah@percofoods.com www.percofoods.com

PIZZA PLUS FOODSERVICE

Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY

Tel: 01772 610415

Contact: Chris Smith chris@pizzaplusfs.co.uk

QUALITOPS (UK) LTD

Simon Scotland Road, Hardwick Industrial Estate, Kings Lynn, Norfolk PE30 4JF

Contact: Lea Hall Tel: 01553 772 522 admin@qualitops.co.uk www.qualitops.co.uk

SALVO 1968 LTD.

Unit 22 Bessemer Park, 250 Milkwood Road, Herne Hill, London SE24 0HG

Contact Name: Rosa Gibson Tel: 0800 122 1968 ciao@Salvo1968.co.uk

SILBURY Beaumont Road, Banbury, Oxfordshire OX16 1RH

Contact: Louise De Leon Tel: 01926 410022 sales@silbury.co.uk www.silbury.co.uk

STATESIDE FOODS LTD

31-34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU

Contact: Phil Goodall

Tel: 01942 841200 Mobile: +44 7714999206 sales@stateside-foods.co.uk www.stateside-foods.co.uk

WHITWORTH BROS LTD

Victoria Mills, Wellingborough, Northants NN8 2DT

Contact: Gary Somers Tel: 01933 441000 enquiries@whitworthbros.ltd.uk

YORK HOUSE FOODS

Shannon Place, Potton, Bedfordshire SG19 2YH Tel: 01767 260114 sales@yorkhousefoods.com www.yorkhousefoods.com

of products

index registered suppliers

BEVERAGES

Beer

Carnevale Ltd.

Coffee Carnevale Ltd.

Mineral Water

Carnevale Ltd.

Soft Drinks

Carnevale Ltd.

Wine, Spirits & Liqueurs

Continental Quattro

Stagioni Ltd.

Carnevale Ltd.

CHEESE, DAIRY & EGGS

Cheese

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd.

Dairy Partners Ltd.

Eurilait Ltd.

Futura Foods UK Ltd.

Leprino Foods Ltd.

Leathams PLC

Perco (North East) Ltd.

Stateside Foods Ltd.

Eggs

Futura Foods UK Ltd.

Leathams PLC

Mozzarella

Carnevale Ltd.

Dairy Partners Ltd.

Eurilait Ltd.

Futura Foods UK Ltd.

Leprino Foods Ltd.

Parmesan

Eurilait Ltd.

Futura Foods UK Ltd.

DELIVERY & PACKAGING

Heated Pizza Delivery

Bag Systems

Alphin Pans

Cooktek (MCS Technical Products)

Pizza Lid Supports

Alphin Pans

DOUGH & PIZZA EQUIPMENT

Dough Trays

Alphin Pans

Pizza Accessories

Alphin Pans

Pizza Plus Foodservice

Pizza Boxes

Perco (North East) Ltd.

Pizza Making Systems & Equipment

Alphin Pans

Cooktek (MCS Technical Products)

Euro-Catering Equipment

Pizza Ovens

Euro-Catering Equipment

Jestic

Pizza Plus Foodservice

Pizza Pans

Alphin Pans

FISH & SEAFOOD

Other Fish & Seafood

Continental Quattro

Stagioni Ltd.

Leathams PLC

FLOUR & BAKERY

Concentrates

Allied Mills

Durum Semolina

Allied Mills

Carnevale Ltd.

Flour

Allied Mills

Carnevale Ltd.

Whitworth Bros. Limited

Icings

Allied Mills

Improvers

Allied Mills

Premixes (Bread & Cakes)

Allied Mills

FOOD WHOLESALERS

Continental Quattro

Stagioni Ltd.

Leathams PLC

Salvo 1968 Ltd.

Stateside Foods Ltd.

FRUIT & VEGETABLES

Chargrilled Vegetables

Carnevale Ltd.

Olives

Leathams PLC

INSURANCE

Insurance Protector Group

KITCHEN & SERVING

EQUIPMENT

Bakery Ovens

Euro-Catering Equipment

Baking Pans

Alphin Pans

Chargrills

Euro-Catering Equipment

Displays

Euro-Catering Equipment

Drinks Systems

Carnevale Ltd.

Fryers

Euro-Catering Equipment

Jestic

The Pizza Pasta & Italian Food Association, Engine Rooms, Station Road, Chepstow NP16 5PB Telephone: 01291 6363338 or email subscriptions@papa.org.uk

Griddles

Cooktek (MCS Technical Products)

Euro-Catering Equipment

Induction Cooking & Holding

Cooktek (MCS Technical Products)

Preparation Counters

Euro-Catering Equipment

Refrigeration

Euro-Catering Equipment

MEAT

Bacon

Dawn Farm Foods Ltd.

Leathams PLC

York House Foods

Beef

Leathams PLC

Chicken & Other Poultry

Leathams PLC

York House Foods

Ham

Carnevale Ltd.

Dawn Farm Foods Ltd.

Leathams PLC

Stateside Foods Ltd.

York House Foods

Italian Meat & Sausages

Dawn Farm Foods Ltd.

Pancetta

Carnevale Ltd.

Danish Crown

Qualitops (UK) Ltd

Pepperoni

Carnevale Ltd.

Danish Crown

Dawn Farm Foods Ltd.

Qualitops (UK) Ltd

Salami

Carnevale Ltd.

Danish Crown

Dawn Farm Foods Ltd.

Qualitops (UK) Ltd

OILS & VINEGARS

Olive Oil

Leathams PLC

Silbury Marketing Ltd.

PASTA, POLENTA, GNOCCHI & RICE

Pasta (Dry)

Carnevale Ltd.

Continental Quattro

Stagioni Ltd.

Leathams PLC

PIZZA DOUGH, BASES & CRUSTS

Dough Balls

Euro Pizza Products BV

Pan’ Artisan

Pizza Plus Foodservice

Pizza Bases & Crusts

Pan’ Artisan

Pizza Plus Foodservice

Stateside Foods Ltd.

PIZZA TOPPINGS

Euro Pizza Products BV

Salvo 1968 Ltd.

Fish

Carnevale Ltd.

Fruit & Vegetables

Carnevale Ltd.

Peppaco Ltd.

Meat

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd.

Danish Crown

Dawn Farm Foods

Perco (North East) Ltd.

Pizza Plus Foodservice Qualitops

Silbury Marketing Ltd.

Stateside Foods Ltd.

READY PREPARED

Prepared Pasta Meals

Freiberger UK Ltd.

Prepared Pizza (Chilled) Stateside Foods Ltd.

Prepared Pizza (Frozen)

Freiberger UK Ltd.

Pizza Plus Foodservice Stateside Foods Ltd.

RECRUITMENT/ CONSULTING/ PROPERTY

Hungry Stars

SOUPS, SAUCES, STOCKS & DRESSINGS

Garlic Spreads & Mixes

Stateside Foods Ltd.

Pasta Sauces

Continental Quattro

Stagioni Ltd.

Leathams PLC

Peppaco Ltd.

Pizza Sauces

Leathams PLC

Peppaco Ltd.

Perco (North East) Ltd.

Pizza Plus Foodservice

Silbury Marketing Ltd.

Stateside Foods Ltd.

TOMATOES

Canned Tomatoes

Silbury Marketing Ltd.

SunBlush© Tomatoes

Leathams PLC

Sun-Dried Tomatoes

Carnevale Ltd.

Continental Quattro

Stagioni Ltd.

Leathams PLC

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

CHAIRMAN

Sunny Chhina (The Fat Pizza)

CONSULTANT

Richard Harrow

FROZEN PIZZA

MANUFACTURER

David Jones (Pan Artisan)

CHILLED PIZZA

MANUFACTURER

Phil Goodall (Stateside)

PIZZA RESTAURANTS

Chain - Alessandro de Mauri (Pizza Express)

PIZZA DELIVERY OPERATORS

Chain - Julian Durrant (Papa Johns)

Small Chain - Khalil Rehman (Caprino’s Pizza)

Independent

Geoff Parsons (Basilico)

Katy Habibian (Village Pizza)

SUPPLIERS

Cheese

Nick Waring (Eurilait)

Mozzarella

Sarah Probert-Hill (Leprino Foods)

Meat

Bryan Murphy (Dawn Farm Foods)

Flour

Gary Somers (Whitworths)

Equipment

Richard Norman (Jestic)

Tomatoes

James Faulkner (Leathams)