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

Issue 225 Dec/Jan 2024/25

& Italian food magazine

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a

Contents NEWS 4-12

Welcome

Phew…what a year that was! Welcome to our final 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 Office. There’s a closely contested Carpigiani Gelato Challenge, a focus on the future of truffles, 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!

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 Truffle 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 & Classifieds

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 &

Alp Oa De

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

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NEWS

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,

Image credit Narda Yescas

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.

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

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 4 P&P_225_Dec24_p04-13_News_JB.AB.indd 4

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

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. www.pizzapastamagazine.co.uk 13/12/2024 14:10

y r r e M s a m t s i r h C qualitops.co.uk

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NEWS

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? 6 P&P_225_Dec24_p04-13_News_JB.AB.indd 6

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. www.pizzapastamagazine.co.uk 13/12/2024 14:10

NEW

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● 32 x 30Cm Pizza/hr per deck. ● Thermostatic control up to 400 degrees

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NEWS

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 8 P&P_225_Dec24_p04-13_News_JB.AB.indd 8

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.” www.pizzapastamagazine.co.uk 13/12/2024 14:10

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HETAS AND CEDA

Chimney fan for pizza ovens removes smoke and bad odours

In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the 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.

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NEWS

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

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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.

www.pizzapastamagazine.co.uk 13/12/2024 14:10

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NEWS

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, 12 P&P_225_Dec24_p04-13_News_JB.AB.indd 12

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. www.pizzapastamagazine.co.uk 13/12/2024 14:10

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EPR INSIGHT

Taking

Responsibility 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 14 P&P_225_Dec24_p14-15_Richard Harrow DPS_JB AB.indd 14

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 ●

www.pizzapastamagazine.co.uk 13/12/2024 16:29

EPR INSIGHT Quantity of packaging

Under £1m turnover

£1m-£2m turnover

Over £2m turnover

Less than 25 tonnes

No obligation

No obligation

No obligation

25 to 50 tonnes

No obligation (financially exempt)

Small producer (financially exempt)

Small producer

Over 50 tonnes

No obligation (financially exempt)

Small producer

Large producer (pays fees)

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 www.papa.org.uk P&P_225_Dec24_p14-15_Richard Harrow DPS_JB AB.indd 15

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 ● ●

Material 30.09.24

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

Period

1 Oct 2023

Jan to Jun 2023

1 Apr 2024

Jul to Dec 2023

1 Oct 2024

Jan to Jun 2024

1 Apr 2025

Jul to Dec 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

Lower (£ per tonne)

Intermediate (£ per tonne)

Higher (£ per tonne)

Aluminium

320

405

605

Fibre-based composite

355

450

565

Paper and card

135

190

250

Plastic

360

425

520

Steel

220

265

330

Wood

145

240

340

Other

180

205

240

Glass

110

175

215

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.

non-compliance.

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

15 13/12/2024 16:29

ADVISORY

Preparation

KEY is

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.

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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. www.pizzapastamagazine.co.uk 13/12/2024 14:11

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.

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.

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

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.

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

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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.

17 13/12/2024 14:11

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BOOK YOUR PLACE AT www.thefoodtogoconference.co.uk 18 P&P_225_Dec24_p18-31_PAPA_Awards.AB.indd 18

www.pizzapastamagazine.co.uk 13/12/2024 14:12

PAPA INDUSTRY AWARDS

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

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.

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 different companies winning tonight, it shows that innovation and competition are driving a thriving sector. It is a thrill to reward the efforts of so many.”

Jim concluded: “I must also thank hosts Theo Randall and Andrew Ryan, who did a terrific 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!

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PAPA INDUSTRY AWARDS

SPONSORED BY

SPONSORED BY

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

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

Frozen Pizza Multiple Retailer Award

Chilled Pizza Multiple Retailer Award

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

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

WINNER

WINNER

Iceland

Lidl

SPONSORED BY

SPONSORED BY

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

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

Manufactured Pizza Award

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.

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

PREMIUM CATEGORY WINNER

Morrisons - Takeaway Classic Crust Loaded Meat Feast

M&S - Collection – Quattro Formaggi

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PAPA INDUSTRY AWARDS

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 Enzo Santomauro - Casa Julia

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

Producing the finest quality pizzas for over 30 years

A world leader in pizza production & development Fresh pizza from Stateside Foods reaches our customers seven days a week via a state of the art supply chain and distribution system

Congratulations to Enzo Santomauro at Casa Julia, 2024 PAPA Industry Award Winner. website: www.stateside-foods.co.uk email: info@stateside-foods.co.uk

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PAPA INDUSTRY AWARDS

SPONSORED BY

SPONSORED BY

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

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

Independent Italian Restaurant Award

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.

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

WINNER

La Locanda

Ask Italian

SPONSORED BY

SPONSORED BY

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

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

Independent Pizza Restaurant Award

Pizza Restaurant Chain Award

The pizza restaurant is a firm 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.

The pizza restaurant is a firm 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.

PLATINUM WINNER

WINNER

Leaven Pizza

Rudy's Pizza

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PAPA INDUSTRY AWARDS

SPONSORED BY

SPONSORED BY

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.

Independent Pizza Delivery Store Award

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.

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

NATIONAL WINNER

Village Pizza Kitchen - Hurstpierpoint

Domino’s

REGIONAL WINNER Zia Lucia

2024 PAPA AWARDS AWA W RDS WA

Sponsor S Sp pon po ons nso sor or

Congratulations to Winners Fratelli Beretta on their Award

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23 13/12/2024 14:12

PAPA INDUSTRY AWARDS

SPONSORED BY

SPONSORED BY

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).

Italian Style Ready-Made Main Meal Award

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.

An award for new, Italian style, ready-made main meal dishes.

This award was split into retail and foodservice categories.

FOODSERVICE WINNER

RETAIL WINNER

La Tua Pasta - Slow Cooked Beef & Red Wine Tortelloni

Aldi - Specially Selected Tuscan Style Sausage Pasta Bake

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

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

The Italian Style Food Award

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.

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

FOODSERVICE WINNER

RETAIL WINNER

Fratelli Beretta - Guanciale Sticks

Fratelli Beretta - Salame al Tartufo con Parmigiano Reggiano

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PAPA INDUSTRY AWARDS

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25 13/12/2024 14:12

PAPA INDUSTRY AWARDS

SPONSORED BY

SPONSORED BY

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

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

Environmental & Sustainability Award

Pasta Retailer Award

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

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

WINNER

WINNER

Leprino Foods

Tesco

SPONSORED BY

SPONSORED BY

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

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

Business & Product Innovation Award

Convenience Store Pizza Retailer Award

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

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

WINNER

WINNER

Westpak Group Ltd.

Co-op

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Very Pizzable meat toppings

PAPA INDUSTRY AWARDS

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

Very Pizzable meatPizzable toppings Very meat toppings

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 Danish Crown Foods,Phone Phone0044 0044 01926 01926 293 Danish Crown Foods, 293900, 900,www.danishcrown.com www.danishcrown.com

Danish Crown Foods, Phone 0044 01926 293 900, www.danishcrown.com

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

See You Next Year! www.papa.org.uk P&P_225_Dec24_p18-31_PAPA_Awards.AB.indd 27

Congratulations to Chris Glenn winner of the Whitworth category 2024, from Whisk & Pickle Kitchen

Victoria Mills, Wellingborough, Northants NN8 2DT Victoria Mills, Wellingborough, Northants NN8 2DT Victoria Mills, Wellingborough, Northants NN8 2DT Tel: 01933 441000 Victoria Mills, Wellingborough, Northants NN8 2DT Tel: 01933 441000

Tel: 01933 441000 Email: enquiries@whitworthbros.ltd.uk Email: enquiries@whitworthbros.ltd.uk Tel: 01933 441000 Email: enquiries@whitworthbros.ltd.uk Email: enquiries@whitworthbros.ltd.uk 27 13/12/2024 14:12

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 first 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 off their ability to create unique taste profiles, 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.

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.

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.

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.

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

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

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PAPA INDUSTRY AWARDS

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 flavour 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

CHEF’S INSPIRATION

110g Pizza Sauce ● 80g Merguez Sausage ● 60g Feta Whip* ● 30g Red Pepper ● 3g Parsley ● 3g Mint

“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 flavour combination that I landed on was to pair the whip with merguez sausage and crunchy red pepper.”

PIZZA CHEF

of the year 2024

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PAPA INDUSTRY AWARDS

SPONSORED BY

SPONSORED BY

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

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

Danish Crown SuperTops Category Winner

Silbury Classic BBQ Sauce 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.

Silbury challenged competitors to create a pizza with flavours that perfectly complemented the smooth, rich-flavoured BBQ sauce, specifically designed for use on pizzas.

THE WINNING ENTRY

THE WINNING ENTRY

Really Hotdog

by Matt Ryles, Semonlinas Pizza

Pulled Pork & Scamorza

by Scott Holden, Scott’s All Day

SPONSORED BY

SPONSORED BY

Scott Holden (centre left) received his trophy from Matt Ackland (l) and Anna-Kristine Marsh (centre right) from Futura Foods

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

Futura Foods YAMAS! Greek Feta Category Winner

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

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

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

THE WINNING ENTRY

THE WINNING ENTRY

Merguez Sausage & Feta Whip

by Scott Holden, Scott’s All Day

The Salt & Pepper Chicken One

by Chris Glenn, Whisk & Pickle Pizza Kitchen

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PAPA INDUSTRY AWARDS

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 www.silbury.co.uk www.papa.org.uk P&P_225_Dec24_p18-31_PAPA_Awards.AB.indd 31

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EPS REVIEW 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.

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“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

www.pizzapastamagazine.co.uk 13/12/2024 14:13

1429

EVERYDAY COOKING, MADE BETTER Versatility at its Best: Ideal for frying, sautéing, baking, or salad dressing, combining the rich flavour and benefits of Extra Virgin Olive Oil perfectly with the the mildness of sunflower oil.

Healthy Choice: a balance of heart healthy fats and antioxidants for delicious, wholesome meals.

Convenient Format: Economical 5L bottle for professional kitchens and home chefs.

As one of Italy’s favourite brands, Sagra brings authentic, quality ingredients to your kitchen.

TASTE THE TRADITION. COOK WITH SAGRA. www.papa.org.uk P&P_225_Dec24_p32-35_EPS 33 14292-30 SAGRA Press_Pizza Review_JB.indd Pasta Magazine_297x210_v2.indd 1

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EPS REVIEW

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,

34 P&P_225_Dec24_p32-35_EPS Review_JB.indd 34

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.”

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EPS REVIEW

Connecting with the

WORLD

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 www.papa.org.uk P&P_225_Dec24_p32-35_EPS Review_JB.indd 35

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.

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REVIEW

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 fired up, as some of the nation’s best chefs brought their A-game to the UK finals of the Gelato Festival World Masters 2024!

Over three heats across London, Manchester and Hereford, 23 finalists wowed judges with their best gelato dishes. From the on-trend to the unimaginable, there was an array of creative and delicious artisan offerings 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 finals of the Gelato Festival World Masters in Italy will see the UK finalists 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.

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

HEREFORD

LONDON

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

Jon Adams of Gelato Gusto in Chichester, with the flavour ‘Liquorice & salted caramel’ – a plantbased caramel gelato with a hint of salty liquorice.

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MANCHESTER

Samantha Cunliffe 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.

13/12/2024 14:13

REVIEW 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 coffee.

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 first 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 find out more, visit carpigiani.co.uk/ gelato-challenge-2024.

is a huge achievement for our all finalists 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 finalists across the three heats: London: Lewis Ratto of Alfonso Gelateria in Woodstock with the flavour ‘Caffe Latte Mascarpone’ – mascarpone Caffe 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 coffee and Marsala liqueur. www.papa.org.uk P&P_225_Dec24_p36-37_Gelato DPS_JB AB.indd 37

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TRUFFLES

of the earth Truffles 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 Truffle.

ELITE INGREDIENT Truffles 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

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they earned the status of true gastronomic delicacy.

It was during the Renaissance that the popularity and esteemed desirability of truffles 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 truffle 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 efforts and a heightened interest in gastronomy.

Today, truffles are synonymous with luxurious

fine 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 truffles will always be positioned as an iconic ingredient, delivering a

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TRUFFLES

distinctive flavour 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 www.papa.org.uk P&P_225_Dec24_p38-39_Truffles_JB AB.indd 39

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 truffles amongst a more contemporary consumer.

With the attention of a younger demographic whose financial status is not defined as affluent, one brand has identified an opportunity to move towards a more relaxed, at-home dining experience. Developed

by Italian specialists, Be Truffle represents a new category of goods and an exciting proposition for any retailer looking to offer the latest in innovation – and capitalise on demand. The collection of 32 high-quality, truffle-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.

Be Truffle’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

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

GROWTH PREDICTIONS According to data released in Nov 2024 [Persistence Market Research], the European truffle 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 truffle-based products.

However, UK growth is

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

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

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

39 13/12/2024 14:23

HYGIENE

As we move into 2025, Sybron offers essential hygiene guidance for foodservice operators, from products to suppliers and staff 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-effective, while also ensuring the required results. Sybron offers a range of excellent products which are also great value for money.

The environment should also remain top of mind. Both staff 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 staff handling them.

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“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 effective, 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. www.pizzapastamagazine.co.uk 13/12/2024 14:30

HYGIENE 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 figures, 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 firstclass, 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 staff 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 www.papa.org.uk P&P_225_Dec24_p40-41_Hygiene_JB AB.indd 41

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 finish 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 offering for customers,” said Sybron sales and marketing director, George Mason.

“Nitrile and latex gloves inevitably end

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

“We offer 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.

41 13/12/2024 14:30

PASTA PROFILE

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 www.pizzapastamagazine.co.uk

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18/12/2024 17:16

PASTA PROFILE 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?

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

ap SIDE ORDER COOKING TRAYS

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.

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 Serving the Pizza Professional Since 1989

ROMAN STYLE “PIZZA BY THE SLICE”

DOUGH CUTTERS

Please contact us on 01457 872486 or visit our website: www.alphin.co.uk to see what we can do for you.

Alphin Pans Ltd Oakdale Mill, Delph New Road Delph, Oldham, OL3 5BY

Telephone: 01457 872486 Email: sales@alphin.co.uk Fax: 01457 820868

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ALPHIN PANS Serving the Pizza Professional Since 1989

The widest range of pizza peels manufactured in the UK Alphin Pans Ltd Oakdale Mill, Delph New Rd Delph, Oldham, OL3 5BY 01457 872486

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appy since 1989

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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.

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

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

DANISH CROWN – TOPPING Bommen 9, Thorning DK-8620 Kjellerup, Denmark Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.danishcrown-toppings.com

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

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

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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 Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.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 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

F O O D S E R V I C E S O LU T I O N S JESTIC Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 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

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index of registered productssuppliers 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

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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)

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index registered suppliers COMPLETE CATERING EQUIPMENT COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON ESTABLISHED 1990 - LONDON

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020 8424 9483 020 8424 9483 www.pizzaequipment.ltd.uk www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD

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index registered suppliers

Very Pizzable meat toppings

Danish Crown Foods, Phone 0044 01926 293 900, www.danishcrown.com

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