Pizza Pasta and Italian Food Magazine Issue 197

Issue 197 April 2020

& Italian food magazine

OUR FLOURS, YOUR PASSION FOR PIZZA.

is a brand Agugiaro & Figna

We have developed a complete range of flours, blends and high quality products for pizza, excellent ingredients to express your personality.

Discover your ideal flour on le5stagioni.it

www.papa.org.uk

Contents

Welcome In the rapidly changing environment we now all find ourselves in - where nothing seems quite as straightforward as it was before the coronavirus pandemic all but closed the restaurant world - we have endeavoured in this issue to point you in the direction of help and support, and sources of advice in these unsettling times, as well as provide our customary ‘food for thought’ in terms of product news and industry developments. Looking ahead, we’d also like to remind you about this year’s PAPA Awards.

CLARE BENFIELD EDITOR

clare@jandmgroup.co.uk

NEWS

30 Faster and more efficient – ovens as sophisticated centrepieces.

6

ARTICLES

4

8

9

Hospitality sector reels from effects of COVID19 pandemic.

Carluccio’s enters administration.

Hotel, Restaurant & Catering brings together the best of the industry.

Calls for shoppers to support independent retailers and producers.

PAPA ASSOCIATION

12 Association Update from director, Jim Winship.

16 PAPA Awards 2020.

40 PAPA delivery and takeaway guidance during COVID-19.

FEATURES

20 Cheese needs – changing demands and applications.

36 Delivery and takeaway take centre stage.

44 Maintaining good hygiene.

RECIPES 18 Neapolitan pizza dough.

PROFILES 26 Nordic Italian – Copenhagen’s Brace restaurant.

REGULARS 29 New products.

29 New PAPA members.

47 Checkouts.

Editor Clare Benfield telephone 01291 636336 e-mail clare@jandmgroup.co.uk Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk Production Jayson Berry telephone 01291 636339 e-mail jayson@jandmgroup.co.uk Subscriptions Kevin Minton telephone 01291 636335 e-mail kevin@jandmgroup.co.uk

The new restaurant log has now arrived:

Piccante Piccolo in Beech wood • Slim BEECH Kiln-dried Hardwood Logs • Perfectly cut to size for any Pizza or wood fired oven • Extra dry for excellent heat uptake • Very dense premium BEECH for extended burn time • Infuses authentic flavours • In handy sized, easy to store, recyclable box • Complies with Woodsure ‘Ready to Burn’ • Produces the perfect pizza – every time

J & M Group

Association House, 18c Moor Street, Chepstow, NP16 5DB.

Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2019

2

Also available: Piccante Troncotto Pizza Logs • Kiln dried Logs • Restaurant Grade Charcoal Kindling Wood • Wood Wool Firelighters

01524 812476 www.logsdirect.co.uk

April 2020

SERVING THE PIZZA & FAST FOOD INDUSTRY SINCE 1989

THE UK’S NO.1 MANUFACTURER OF PIZZA PANS

ALPHIN PANS LTD

Alphin Pans is the No.1 manufacturer of pizza pans and pizza related light equipment in the UK. Since starting the business in 1989 we have sold well in excess of a million pizza pans.

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

PHONE: +44 (0) 1457 872486

Our pizza pans are currently in use all over the world and over 500 million pizzas a year are cooked on our products.

FAX: +44 (0) 1457 820868 EMAIL: sales@alphin.co.uk

alphin.co.uk

PIZZA PANS

PIZZA ACCESSORIES

BAKEWARE

COOKWARE

KITCHEN ACCESSORIES

FOOD STORAGE

NEWS

Hospitality sector reels from effects of COVID-19 pandemic With its origins in China, and now impacting the peoples and economies of the rest of world, not least Europe and in particular Italy and now the UK, the coronavirus (COVID-19) pandemic has hit the UK’s hospitality sector hard.

Recently implemented government regulations designed to try and reduce the spread of the virus have meant that operators have been required to temporarily close their premises, with Carluccio’s now in administration. Some have furloughed their employees while others have quickly boosted, or are turning to, takeaway and delivery business models as a way to continue to maintain an income stream in a new marketplace that currently requires its customers - the lifeblood of the sector and wider, and now increasingly uncertain, economy - to stay at home in the so-called ‘lockdown’ as they comply with the government’s “stay home, protect the NHS, save lives” mantra.

Just at the time of year when better weather and greater opportunities to go out and socialise are on the cards, people are instead having to adhere to social distancing, or are self-isolating if they have any virus symptoms or a significant underlying health condition that puts them at greater risk (in the latter circumstances for up to three months according to the UK government’s latest medical advice). What might have been daily trips to supermarkets and food hubs are now far more infrequent, or non-existent, for the majority.

4

Events that would typically characterise the hospitality trade’s year have been postponed or cancelled, with venues such as ExCel London, for example, grimly repurposed as an NHS field hospital in preparation for what is likely to come, the government have warned.

Card-only payments are increasingly the norm due to concerns over the virus being spread via the handling of cash. In fear of reduced access to food and other supplies, people have been stockpiling, in turn leading to added pressures on the part of producers and suppliers to maintain normal food supply levels, as well as the spikes in demand that have been experienced.

As of the evening of 21 March 2020, Pret A Manger and Starbucks announced that they had temporarily closed all their UK stores, while Caffè Nero and Costa Coffee opted to offer takeaway only. Costa, in addition to McDonalds, and followed by Caffè Nero, then decided to temporarily close their UK stores in line with government regulations that now require such businesses to close down completely for the time-being.

FINANCIAL SUPPORT The government has announced an extensive package of measures and further provision of emergency funding to help businesses through this unprecedented and extremely challenging time; not least financial measures to strongly encourage businesses to retain their employees.

This includes deferring VAT and Income Tax payments, a Statutory Sick Pay relief package for small and medium sized businesses (SMEs), a 12-month business rates holiday for all retail, hospitality, leisure and nursery businesses in England, small business grant funding of £10,000 for all business in receipt of small business rate relief or rural rate relief, and grant funding of £25,000 for retail, hospitality and leisure businesses with property with a rateable value between £15,001 and £51,000.

In addition, the Coronavirus Business Interruption Loan Scheme (CBILS) is offering loans of up to £5 million for SMEs through the British Business Bank, and there is a new lending facility from the Bank of England to help support liquidity among larger firms, helping them bridge coronavirus disruption to their cash flows through loans (HMRC has also launched a Time To Pay Scheme).

As part of the government’s aim to encourage employers not to let go of their employees, or make them redundant, due to the impact of COVID-19, they have instigated a HMRC run scheme whereby part of the wages will be paid for by them (called the Coronavirus Job Retention Scheme). This would mean that employees in question become classified as being furloughed, whereby they no longer carry out work for their employer but are still kept on their employer’s payroll, as opposed to losing their job. In such circumstances, the scheme will enable employers to apply for a grant April 2020

NEWS

of up to 80% of their employees’ wages for all employment costs (up to a cap of £2,500 per month). HMRC has indicated that it intends for this scheme – which should be online by the end of April according to the government’s web site - to run initially for at least three months (from 1 March 2020), extending if necessary.

LOAN ISSUES Already, however, the issue of banks demanding personal guarantees for commercial loans is proving to be a problem area, with many small businesses reporting that they are being denied access to the government’s Coronavirus Business Interruption Loan Scheme (CBILS).

Responding to the business secretary, Alok Sharma’s, warning to banks that small businesses must be given access to the government’s emergency loans facility, the British Takeaway Campaign (BTC) has called for lenders to act immediately and work with the spirit of the government’s Coronavirus Business Interruption Loans scheme.

The BTC, which represents thousands of small independent businesses involved in the supply and preparation of the nation’s favourite foods, has written to Alok Sharma calling for more than just words from the government. It is asking for a fair approach from banks which reflects the fact that while they are administering the loans, it is the government that is bearing the lion’s share of the risk. This means providing loans expediently and under fair terms, including reasonable interest rates, say the BTC. “Independent businesses, such as restaurants, are the lifeblood of the economy and the government’s CBILS will be crucial in ensuring that they are still standing

after we’ve come together to beat back coronavirus as a country,” said Ibrahim Dogus, chair of the British Takeaway Campaign, in a statement.

“That’s why it is so important that banks don’t strangle it at birth by imposing impossible conditions. The government has said banks must not act as a blockage to access support, however businesses on the brink will need more than just words if they’re to survive.

“The people running these businesses don’t have banker sized bonuses or second homes to guarantee against these loans. They are ordinary people providing an important service at a reasonable price up and down the country.”

GROCERY OR RESTAURANT DELIVERY? In the hospitality sector, even before the more draconian rules concerning closures and social distancing and self-isolation set out by the UK government came into effect, increasing numbers of consumers were starting to stay away from pubs, restaurants and coffee shops. According to a poll carried out by CGA on Wednesday, 18 March 2020, over half (52%) of adults who normally eat or drink out said they had already stopped going to restaurants on government advice, with crucially half (51%) of those yet to stop visiting saying they would cease to do so in the coming week.

The same research reported a growing appetite for delivered food, with one in eight of those polled reporting getting delivery from a restaurant or takeaway either for the first time, or more often than usual. Of those, 72% suggested that they were likely to continue this behaviour, regardless of COVID19. 21% said they used delivery as often as usual, and a further 19% planned on using

delivery in the coming weeks, meaning that just over half (53%) of the public are either currently using, or planning to use, delivery as an alternative during the current crisis, claim CGA (whose figures are based on a survey of over 700 GB adults, nationally representative of the GB population).

Many supermarkets are now recruiting extra drivers and ‘sit down’, out of home food operators are switching to becoming takeaway or delivery businesses - the government having announced that the usual change of use planning permission for takeaway operations is to be waived for 12 months.

A study by Blacktower Financial Management has revealed UK households are spending an extra £13 a week in supermarkets during COVID 19, and with 27.8 million households in the UK, this results in £361.4 million spent weekly. UK households have also increased online spending by 25.5% during the pandemic, report Blacktower.

“Google searches for restaurant delivery are falling and increasing for retail/supermarket delivery,” observes Peter Backman (founder, Peter Backman consultancy).

“Things are moving quickly and consumers, faced with the prospect of selfisolation or possible nationwide lockdown, are focusing on getting their groceries delivered, rather than opting for deliveries form restaurants and takeaways. McDonald’s, the standard-bearer for much of the industry has announced it will shut its stores and stop delivery. Time will tell what happens here.

“The hospitality industry prides itself on being innovative, adaptable and capable of meeting consumer demand; Covid-19 could be the cause of some seismic shifts for the industry as we know it.”

www.papa.org.uk 5

NEWS BFFF, FWD and PTF act to avert massive food waste problem The end of March saw three food industry trade federations launch a programme to prevent millions of pounds worth of food needlessly going to waste.

The British Frozen Food, Wholesale Distributors’ and Provision Trade Federations, launched an online platform to collate data on stock such as cheese, yoghurt, cooked meats, fruit juices and other short shelf-life products that were rapidly approaching the end of their shelflife, and in the first few hours of the platform (hosted on the BFFF web site) going live, over £2m worth of food was registered.

Where possible, the surplus stock was sold to retailers or manufacturers, or to companies such as Company Shop, or given away to charity operations such as FareShare, with the scheme likely to continue for as long as there’s food to prevent becoming waste, say the BFFF. Richard Harrow, chief executive of the BFFF said: “Since the closure of the hospitality sector, the supply chain into the out of home market is overstocked with chilled products that are fast approaching the end of their shelf life.

“Our federations urgently need to understand the scale of the problem we are facing so that we and other trade bodies can find ways to help the industry deal with this stock and mitigate a potentially shocking amount of food going to waste.”

On the platform ( http://bfff.co.uk/ the-wholesale-support-platform/ ), wholesalers could list details of the top 10 chilled and frozen lines they have overstocks on, plus the total value of stock under threat.

Richard Harrow added: “All three federations have been making strong representations to government to ensure that if our industry takes this action, there will be some form of recompense for the inevitable financial losses that will occur.

“We appreciate these are extremely difficult and busy times for everyone. But please do take a few moments to upload your data to allow us to understand the scale of the issue.

“We are also working on options to provide guidance on freezing some chilled lines to provide additional life.”

6

Carluccio’s enters administration 30 March 2020 saw Geoff Rowley and Phil Reynolds, partners at specialist business advisory firm FRP, appointed joint administrators of the Italian restaurant and deli group, Carluccio’s.

Carluccio’s specialises in providing great quality, authentic Italian food to customers through its network of 71 restaurants and delis in the UK. Since the company was founded in 1991, it has since become a stalwart of the UK restaurant sector; pioneering and setting the standard for the premium casual Italian food scene in the UK (the business’s Ireland operation and its franchise business in the Middle East are unaffected by the administration).

The directors say that they made the decision to place the company into administration after a sustained period of challenging trading conditions, which have been exacerbated by COVID-19 and the broader issues currently facing the UK’s retail and hospitality sector, meaning that the company faced significant cashflow pressures and as a result was ultimately unable to meet its financial obligations as they were due.

The joint administrators are now urgently addressing all options for the future of Carluccio’s, which includes exploring the opportunity to mothball the business utilising government support, as well as speaking to interested parties regarding the sale of all or parts of the business. The joint administrators note that the primary purpose of this and any administration is the rescue of the company.

The joint administrators added that they will access the Coronavirus Job Retention Scheme to furlough the majority of the Company’s 2,000 employees whilst they assess all available options.

Geoff Rowley, joint administrator and partner at FRP, said: “We are operating in unprecedented times and the issues currently facing the hospitality sector following the onset of COVID-19 are well documented. In the absence of being able to continue to trade Carluccio’s, in the short term, we are urgently focused on the options available to preserve the future of the business and protect its employees.

“We welcome the latest update on the Coronavirus Job Retention Scheme and look forward to working with HMRC to access the support it provides for companies in administration and their employees.

“As this fast-moving situation progresses we will remain in regular communication with all employees and key stakeholders, and will provide a further update in due course.”

Prior to going into administration, Carluccio’s had announced plans to support NHS staff on the front line of the fight against coronavirus with a 50% discount off food and drink in its restaurants and takeaway, and deli products.

Casual Dining 2020 cancelled With ExCeL London, the venue for Casual Dining, now taking on an important role as the Nightingale Hospital to help the NHS during the COVID-19 emergency, the show’s organisers, Diversified, have announced that they have sadly been left with no other option than to cancel this year’s event.

However, in a statement on the show’s web site (www.casualdiningshow.co.uk), they announced that they plan to bring the event back for a bigger and better show on 10-11 March 2021 at ExCeL London in a more stable business climate for the whole sector.

“As you can imagine, this developing situation is very stressful for everyone

The eagerly anticipated Casual Dining 2020 has been cancelled while ExCel, London temporarily becomes the NHS’s Nightingale field hospital. including our dedicated teams who were so committed to putting on a great show for you in 2020,” said Diversified in their statement.

“We would like to say a huge thank you to all our exhibitors, visitors and partners for their continued support and patience during this extremely challenging time for everyone.”

April 2020

NEWS

Health and fitness move up the nation’s priority list The public has become increasingly focused on health and wellness as a result of the COVID-19 crisis, with two thirds (66%) of adults saying they are now taking precautions to protect long term health, such as changing what they eat and drink and how frequently they exercise, new research from CGA reveals.

A third - mainly younger city and town dwellers, and those who regularly go out to eat and drink - strongly agree with that view, the snap poll conducted

by CGA, the specialist food and drink industry insight provider, found.

Money worries are also weighing heavily with the public, with half (51%) of those surveyed recently saying they were very concerned about the long term financial implications of the COVID-19 virus.

These factors may explain the apparent reluctance of many consumers to commit to returning to going back to old patterns of going to pubs, bars and restaurants post-crisis.

Almost a third (32%) of adults surveyed said they would eat out less frequently than preCOVID-19, with the majority (61%) saying they would eat out with the same frequency and just 7% saying they would eat out more. For drinking occasions, the story was similar,

COVID-19 persists, but questions are already been asked about the likely nature of our eating out habits once things get a chance to return to normal. with 35% planning to reduce frequency of drinking out visits and 59% maintaining current visit rates, the survey found.

“The results put into context the task that those pub, restaurant and bar operators that do eventually emerge from the other side of the lockdown will face in getting the public back into their establishments.

Cash will be tight, but the type of offer may have to change too, if those health-conscious tendencies become engrained,” said Phil Tate, group chief executive of CGA. “But what the survey also showed is that those who go out most are the ones most likely to return to old habits, and they will

be undoubtedly the main focus of renewed marketing efforts.”

However, CGA’s poll also showed eating and drinking out remains a vital part of the British way of life, with only visiting relatives coming above eating out, and then drinking out, as the activity that the public are missing most during the lockdown, and ahead of going to the gym, shopping on the high street and attending small social gatherings.

Also, over half (54%) of those hit hard financially, either by having lost their jobs, being furloughed, or on reduced pay, said they would continue eating out as often as before, with a similar number for drinking-out,

which is only slightly less than the public average, CGA report.

When asked if they had gone out for “one last occasion” before pubs and restaurants shut, 42% of those surveyed said they had, with the local pub the most popular destination.

Support for local pubs and restaurants increased in the week before the shutdown, and CGA’s survey has suggested this will continue once the recovery comes.

As a result of the lockdown, four in five adults have now stopped eating out-of-home totally, even for a takeaway, with just 13% only doing this when ‘essential’, for example buying a grab ‘n’ go meal, CGA also found.

The survey (conducted on March 28-29 2020) also asked people which out-of-home brands they would miss most visiting during the lockdown, and despite some negative publicity in the media, JD Wetherspoon came out top, followed by Nando’s, Pizza Hut, Toby, Harvester and Five Guys. However, the survey also provided mixed messages for JD Wetherspoon, as the brand that consumers had most changed their opinion about negatively (19%) – although that was balanced by those that had changed their opinion positively, observed CGA.

Allergy UK at the Ice Cream & Artisan Food Show Allergy UK, a leading national charity providing support and information for those living with allergic disease, sponsored the brand new Alternative Class category of this year’s National Ice Cream Competition at the recent Ice Cream and Artisan Food Show 2020 (held at the Yorkshire Event Centre in Harrogate, 11- 13 February 2020).

The charity also manned an information desk at the event, supplying ice cream parlours, mobilers and other outlets with information about food allergies and the challenges facing people who live with them (they also delivered a seminar focusing on allergen management).

Food allergy affects around 8% of children and 2% of adults, they report, and in the 20 years prior to 2012 there was a 615% increase in the rate of hospital admissions for anaphylaxis in the UK (it is estimated that 1.92 million people have food allergy in the UK).

Allergy UK promoted its Allergy Aware Scheme. This recognition scheme is for ice cream parlours and mobilers (in fact, all catering outlets) in which staff have been trained in food allergen management in every aspect of their business and where procedures have been put in place to inform and protect customers living with food allergy.

Yorica, a UK-based manufacturer of a range of ‘free from’ ice creams which are free from the top 14 food allergens, is the first company in the ice cream sector to be recognised by the Allergy Aware Scheme. More details, including a host of downloadable information can be found at www.allergyuk.org/information-and-advice/ for-caterers.

“We were delighted to be partnering with Allergy UK,” said Ice Cream Alliance CEO, Zelica Carr, organisers of the event. “The charity is an invaluable source of information on how our sector can manage the risks associated with food allergies.”

www.papa.org.uk 7

NEWS Cimbali Group donates 10 lung ventilators to Italian health service Cimbali Group has donated 10 lung ventilators with a total value of approximately 200 thousand Euros, to support the Italian NHS which has been tackling the coronavirus health emergency for a number of weeks now.

The Binasco (Milan) based company has become a leader in the design and production of professional coffee machines, and says that it wished to express its profound closeness to the community by supporting the extraordinary dedication of doctors and healthcare workers in the fight against Covid-19. The donation will contribute towards reinforcing equipment on intensive care wards.

“Our country is going through a dramatic time, without a doubt nothing like this has ever been experienced in the past few decades,” said Maurizio Cimbali, president of the group. “As an Italian company, strongly rooted in Lombardy, we feel compelled by a need, a duty and a moral commitment to support the healthcare and hospital system which is coping remarkably in the face of this emergency, with a donation of 200 thousand euros for the purchase of lung respirators for intensive care.”

Right from the very start of the emergency, in addition to immediately implementing all measures necessary for protecting the safety of all staff and workers, Cimbali Group report that they also activated extraordinary insurance coverage, which in the event of Covid-19, guarantees both economic and post-recovery assistance.

Maurizio Cimbali added: “As a family-run business, we see the health and safety of our staff as a priority, especially since they have shown passion and dedication to their work, even in such gruelling times. Therefore, we have extended insurance coverage for them, in addition to scrupulous internal safety measures which have already been in place for weeks now.”

8

Hotel, Restaurant & Catering brings together the best of the industry Before other events got postponed or cancelled due to the spread of coronavirus, thousands of professionals in the hospitality and foodservice industry were able to travel to ExCeL London on 3–5 March 2020 for the Hotel, Restaurant & Catering (HRC) exhibition.

Presentations, talks, panel discussions and cooking demonstrations from some of the UK’s top chefs and industry pioneers took place on the Vision Stage. TechX and The Staff Canteen Live were fully booked with visitors left standing to listen to the latest trends and issues impacting the industry. One of the most well attended talks named, ‘Stars in their Eyes – Let’s talk Michelin’, included industry legend Tom Kerridge who commented: “Great show as always, showcasing the best of the industry. Thanks for having me!”

600 exhibitors showcased their latest products across four shows - the Professional Kitchen Show, the Foodservice Show, Hospitality Tech Show and Interiors and Tabletop Show ensuring there was plenty of choice for all who attended and feedback from visitors has been incredibly positive, report the show’s organisers.

Content was king at HRC this year, as the show introduced a wealth of conferences, tastings and trend trails with key partners.

Highlights included Sustainable ‘Hospitality 2020: Food Made Good’ with the Sustainable Restaurant Association (SRA) introduced by Raymond Blanc, Chef Patron at Le Manoir aux Quat’ Saisons, ‘Hospitality Uncovered…. Is there really a hospitality industry skills shortage?’ in partnership with Hospitality Jobs UK, guided tours of the Professional Kitchen Show with the FEA Trend Trails and tastings on ‘The Great British Drinks Movement’ hosted by drinks expert and TV personality Jane Parkinson.

For the first time HRC partnered with ReFood (the International Salon Culinaire Food Waste

Partner) to tackle food waste from exhibitors and the International Salon Culinaire competitions in a sustainable and environmentally friendly way by recycling food waste into renewable energy and biofertilizer.

“We found this year’s show exceptional, we’ve got fantastic feedback, orders and met some fantastic people from different backgrounds. We would highly recommend the show and we will back next year,” said James Hemmings, business development manager, Logicall Wireless Solutions.

“HRC was an invaluable experience for us in the procurement world. Not only did HRC give us the opportunity to connect with a number of new and potential suppliers in our space and give us a platform to create new relationships and partnerships but it also enabled us to catch up with a number of our current suppliers, and see them showcase their new and innovative products,” said Sophie Sherrard, category development buyer, Foodbuy.

Ronda Annesley, event manager commented: “We were delighted to see the stands of our suppliers from across the hospitality and foodservice sector buzzing with visitors, along with our biggest line-up of industry experts, chefs and influencers leading the conversations on stage. With so many positive messages we look forward to seeing you at next year’s bigger and more encompassing event.”

Next year, ExCeL, London will become home to the event which will take place on 22-24 March 2021. Hotel Restaurant & Catering will now unite alongside International Food and Drink Event (IFE), IFE Manufacturing Solutions (IMS), Festival of Enterprise and the London Produce Show to welcome 2500 suppliers and 45,000 visitors.

April 2020

NEWS

Calls for shoppers to support independent retailers and producers The Guild of Fine Food, organisers of Great Taste, Shop of the Year and the World Cheese Awards, is calling for consumers across the UK and Ireland to get behind their local independents and has added an online resource to its existing web site, to assist these retailers and producers following the government’s latest COVID-19 guidelines.

With supermarkets and national delivery services being the main beneficiaries of recent panic buying, the information hub is intended to help delis, grocers, farm shops and cheesemongers adapt to the new economic and social environment. As the supply of groceries continues to come under pressure during this period of social distancing, the Guild of Fine Food hopes that fast action from independents can position them as a big part of the solution

and make it easy for consumers to support them during these challenging times.

Encouraging food and drink businesses to see the current situation as an opportunity, as well as a challenge, the Guild of Fine Food’s dedicated Covid-19 online resource will feature tailored information, advice and tips for the fine food trade, as well as good news stories to help inspire others in the sector. Whether establishing a takeaway service, stocking household essentials, using unused produce to create frozen meals or collaborating with other local businesses, these stories can help to spark ideas to keep independents going at a time when the country needs them more than ever, feel the Guild.

Open to all, the food industry can also sign up to receive

the Guild of Fine Food’s new support bulletin via email, which will feature content specifically relevant to independent food retailers, the producers who supply them and the consumers who support them.

John Farrand, managing director of the Guild of Fine Food, said: “As this unprecedented situation continues to unfold and huge change is forced upon us, we all have the opportunity to make an impact on the communities around us and to help shape what happens next. It saddens us deeply to see the suffering taking place at home and around the world, but our spirits have been lifted by the inspiring initiatives put in place by many of our members, pulling together and adapting their businesses to better serve the local community.

“This sudden change is already

making us think differently about how we interact with the world around us and I hope we can come through the other side of this with a greater respect for our planet, our communities and our food. The challenges are everywhere, but it’s in all our interests to ensure that independent food retail is still here in a year’s time, so I’d encourage everyone to use the hashtag #supportlocal on social media to draw attention to the great things these businesses are doing. We hope that our new online resource will contribute to producers, retailers and consumers coming together for everyone’s benefit, and keep our vibrant independent food sector going strong.”

The Guild of Fine Food’s Covid19 support resource is open to all and can be accessed at gff.co.uk/ support.

Papa John’s award-winning franchisee expands multi-unit operations Papa John’s has announced that franchisee, Abid Hussain, has opened his latest franchised store in Cosham.

Abid Hussain, who was named as Papa John’s Franchise Owner of the Year (for five stores or less) last year, certainly has an appetite for expansion as he now runs 11 outlets with the help of two area managers, store managers plus his extensive team of in-store staff and delivery drivers.

“Running multiple stores actually gets easier the more you open!” said Abid Hussain. “Management, operation and marketing functions all gain economies of scale and recruitment is more straightforward too. Staff can move between stores as opportunities arise which they really value.

“Motivating staff and ensuring they have what they need in terms of equipment plus good training is key to keeping the best people. I am proud that all my managers have been with me since I joined Papa John’s in 2013 and we have grown the business together. I know that if my people are happy then so are our customers: it makes good business sense.

“Over the past few years as we have literally tasted success! I have focussed on building up clusters of stores and now have several in the Portsmouth area, so the new

store near-by in Cosham is a great location for us. It’s a busy town with many students and families and we anticipate there will be many new customers hungry to try our “Better ingredients. Better pizza,” concept, which means we only use the finest, freshest ingredients for a better flavour.

“As well as the Cosham opening, I have also recently taken over stores in Waterlooville and Havant. I am looking forward to taking an even bigger slice of the action in the future, by growing my portfolio of outlets with the help of my great team, plus the support of Papa John’s right behind us.”

Papa John’s was founded in the USA in 1984 and there are more than 400 stores across the UK and over 5,000 stores in more than 40 international markets and territories. Papa John’s claims that it is the only branded pizza chain to use only fresh dough - never frozen – to give a better flavour, and their unique tomato sauce is made from the best Californian tomatoes (more information can be found at www. papajohns.co.uk/franchise).

www.papa.org.uk 9

NEWS

Fracino pledges to service UK hospitality sector through toughest of conditions

King of the deliveries!

The Sun newspaper carried a report of Morecambe, Lancashire-based boxer, Tyson Fury, receiving a £557 takeaway order of pizza and other goodies from Manjaros for his family to enjoy over Easter; safely delivered in some Sweetheat hot bags, Pizza Pasta & Italian Food magazine has been informed.

During the coronavirus crisis, British espresso machine manufacturer, Fracino, says it is well prepared to continue supporting the UK’s hospitality sector.

Fracino’s manufacturing facilities will continue to operate at full capacity, say the company, along with its well-stocked warehouse which has recently undergone further expansion as part of a multi-million pound investment programme.

The business, which employs over 60 people, has become well known for operating one of the world’s most advanced and efficient espresso equipment manufacturing facilities where the majority of products are produced in house.

Peter Atmore, Fracino’s head of global sales, said: “With Europe now officially declared the new epicentre of the global coronavirus pandemic, Fracino is perfectly placed - and well prepared - to despatch our extensive range of quality British made espresso equipment across the UK, however hard it gets out there.

“Our commitment to maintain high service levels to customers across the UK’s hospitality sector is second to none and we are geared up to sustain our production and delivery throughout this unprecedented period.”

Full steam ahead - Fracino’s well stocked warehouse.

Marking its 57th anniversary this year, Fracino produces an extensive range of espresso coffee machine models in its 50,000 square foot production facility in Birmingham, having also clinched a raft of awards from the hospitality, manufacturing, and business sectors which acknowledge its innovation, cutting edge technology and investment in quality and design excellence. The Made in Britain marque is displayed on every machine, who add that they always recommend buying British.

Herald to meet takeaway demand Herald (www.heraldplastic.com) reports that it has stepped up its supply of foil trays, lids and bagasse hot boxes and burger boxes in a bid to support pubs and restaurants operating as hot food takeaways during the coronavirus outbreak.

The quality disposables manufacturer and supplier says that it is also expecting to see a rise in demand of its paper, single and double wall, 8 oz, 12 oz and 16 oz hot paper cups and plastic cups as the UK public follows the government’s advice and avoids social settings, opting to enjoy drinks on the go rather than to sit in proximity to other customers.

10

Managing director of Herald, Yogesh Patel said: “Our disposable goods are in high demand at the moment and we

are working around the clock to ensure that we meet our customers’ needs and keep the supplies flowing.

“These are uncertain times for everyone and we need to be prepared to react in order to best support the pub, bar and restaurant trade so that they can continue operating to protect their livelihoods.

“Our aim is to continue to have the widest selection of disposables available to this market, so that they can carry on trading, operating as takeaways, while ensuring the fastest possible delivery.”

Herald is also supplying disposable cutlery and a full range of hygiene wear including gloves, aprons and hats.

April 2020

NEWS

Nova invests in wholesale trade disrupter A new, Warwickshire-based food tech company says that it will revolutionise the wholesale industry, according to Nova CEO Andy Davidson.

The company, Comesto, has received a substantial investment from Nova, headed by Andy Davidson and ex-Tesco CEO, Sir Terry Leahy in a new partnership aims to transform the way that food and drink products are supplied to restaurants, pubs, hotels and cafés.

Comesto is a Stratford upon Avon based digital wholesale F&B service, launched in 2018. It enables independent food and drink producers to have direct access to trade buyers needing new innovative products. Using platform economics and e-commerce philosophy, Comesto says it can offer a more efficient, cheaper route to market for F&B brands and a smart fast more flexible procurement service for professional food and drink buyers.

Nova is a Liverpool-based tech cofoundery, launched in 2014. It partners with entrepreneurs to turn emerging businesses into successful, scalable tech start-ups. With no personal capital investment required, Nova provides entrepreneurs with mentorship, guidance and funding. It invests at pre-seed stage, and through its team of 20 plus start-up mentors - plus over 200 designers, software engineers and marketers globally - it takes start-ups from idea, to product, to market.

The new service, which is free to trade buyers, offers the UK’s first dedicated food and drink purchasing platform designed not only to speed up buying and managing stock but to offer a far greater choice than is provided by traditional catalogue-based wholesalers, and with a wider range of options when it comes to quantity, it is claimed. Whereas existing wholesalers insist on substantial minimum orders, buyers can order as little or as much as they want through Comesto.

According to Comesto CEO, Valentine Smith, the value of Comesto is that it brings platform economics and efficiencies to trade buying, and at the same time brings much-needed new brands into the market.

“As a team, we have all worked with great start-up food and drink brands and we know the difficulties they face in growing their brand and reaching their target audience,” said Valentine Smith. “We also know that bar managers and chefs are always on the lookout for new, exciting products that will please their customers and make them stand out from the competition.

Comesto is the first wholesale service that matches the two willing partners and this is a game-changer for the hospitality industry.

“The next Tyrells Crisps or Brewdog is already out there. Our aim is to work with brands that will excite bar and restaurant owners and managers and create F&B products that will grow to challenge the market leaders, making Comesto part of that success.”

Nova feels that it has a reputation for working with exciting start-ups aiming to disrupt traditional markets, and helping them with more than just financial input. The Nova model is to work in partnership with invested brands and to provide the technical and marketing expertise to give them the best chance of succeeding.

Nova’s Andy Davidson added: “We are delighted to invest in Comesto and work with them to create a service that will enable quality food and drink brands to sell directly to pubs and restaurants and will also provide more choice and faster, more cost-effective purchasing for professional trade buyers throughout the industry.”

The Comesto/Nova team are currently working with fulfilment partners and existing clients to create the new trading platform, with early opportunities for key brands to sell via the beta e-commerce service prior to the full launch in June. Interested suppliers and trade buyers are invited to register their interest via the Comesto web site at www.comesto. co.uk before the launch to take advantage of the promotional campaign planned to raise awareness of the new service.

Recruitment solution tackling workforce crisis A nationwide recruitment campaign to help produce, manufacture and deliver food to meet increasing consumer demand amid the coronavirus pandemic has been launched by the agricultural industry.

The industry has recently welcomed ‘key worker’ status, and many essential agricultural businesses are now faced with unprecedented demand. Retail demand for milk, eggs, and meat is reported to have increased by up to 30%, however, after shortfalls in migrant labour, many businesses are anticipating a shortfall of about 80% of the required workforce. With farm groups calling on a ‘land army’ of temporary workers to support the industry and keep the nation fed, Jobs

www.papa.org.uk

in Agriculture is aiming to offer a helping hand.

If businesses are in need of temporary staff, Jobs in Agriculture are offering to list these roles for free by aiming to match domestic employees with job vacancies across all areas of the sector (furloughed workers will be able to collect wages alongside working a second job during the outbreak, they point out, widening the recruitment pool even further). Jobs in Agriculture is powered by Farmers Guardian, which has been at the heart of agriculture for over 175 years, supporting and championing British Farming (employers - https://recruiters. jobsinagriculture.com/. Jobseekers - https:// careers.jobsinagriculture.com/).

SHORTS

Commercial Kitchen 2020 cancelled In light of ExCeL London, having now been converted into a temporary, NHS-run field hospital, and after initially postponing to new dates in July, this year’s Commercial Kitchen exhibition has been cancelled, the organisers announced via the show’s web site (www. commercialkitchenshow.co.uk).

Lavazza Group allocates funds International Comunicaffe has reported that in response to the health emergency which has hit Italy, the Lavazza Group is offering help to the surrounding area by allocating 10 million euros for projects to support healthcare, schools and the needy in the Piedmont region. Six million euros of this will be donated to the Coronavirus Emergency Support #IOCISONO fundraising appeal, they report (organised by the Piedmont Regional Council), to purchase material necessary to support the healthcare facilities and all the front-line staff heavily engaged in dealing with this situation.

Charity appeals to industry for food and funding Food charity, FareShare, is urgently appealing for donations from the food industry to help support vulnerable people during the coronavirus crisis. FareShare is the UK’s national network of charitable food redistributors, made up of 17 independent organisations.

Together, they take good quality surplus food from right across the food industry and get it to almost 11,000 frontline charities and community groups (contact jen. glyn@fareshare.org.uk or christie. garratt@fareshare.org.uk).

Jestic widens portfolio Jestic Foodservice Solutions has expanded its portfolio of leading equipment brands after signing a deal with Carlisle Foodservice Products to become a master distributor in the UK. The deal will give Jestic’s customers access to Carlisle’s comprehensive range of smallwares which include the V-line of stainless steel Gastronorm pans, StorPlus™ food containers and OptiClean™ washware racks.

11

PAPA

Association update

COVID-19 PAPA can report that the government is now offering financial help to businesses via various new provisions and arrangements (visit www.gov.uk for the latest details).

FINANCIAL SUPPORT Coronavirus Job Retention Scheme Under this scheme the government has said it will fund 80% of employees’ salaries up to £2500 per month if they are furloughed. We still do not know the full details of how this scheme will work but changes in the wording of the guidance on the government web site suggest that businesses will need to pay their employees the 80% and then reclaim it.

In addition to paying 80% of the wages of furloughed staff (up to £2500), the government has also said it will also cover their National Insurance and auto-enrolled pension contributions.

VAT holiday If you have a direct debit set up to pay VAT, you need to cancel this if you want to take advantage of the government’s deferral scheme. Under this you can put off paying VAT until the end of the 2020/2021 tax year.

12

Small Business Relief Small businesses that pay little or no business rates because of small business rate relief (SBBR), rural rate relief (RRR) and tapered relief can claim a one-off grant of £10,000 to help meet their ongoing business costs. This should be paid to you automatically via your local authority.

Under this scheme all premises which receive Small Business Rate Relief or who operate in the hospitality, retail or leisure sector with a ratable value of £15000 or less should automatically receive £10,000. Hospitality, retail or leisure businesses with a rateable value of between £15,000 to £50,999 should receive a £25,000 grant. Those with a rateable value above this are excluded and grants are restricted to one per premises.

Time to Pay If you have outstanding tax liabilities you may be eligible to receive support through HMRC’s Time To Pay service. To take advantage of this you need to contact HMRC’s dedicated

helpline: 0800 0159 559. Decisions will be decided on a case by case basis and tailored to individual circumstances and liabilities.

Commercial Tenant Protection The government has put a ban on evictions if commercial tenants are unable to pay their rent because of coronavirus.

Further advice and support Free HR advice PAPA employment advisors, Ellis Whittam, have created an advice hub to help members deal with issues around employment law during the Coronavirus pandemic.

This can be freely accessed at https://elliswhittam.com/covid-19/ home-client-open/ Surgical masks advice – no protection Some food businesses have inquired about providing production staff with surgical masks. However, the Centers for Disease Control and Prevention (CDC) says: “While a surgical mask may be effective in blocking splashes and large-particle droplets, a face mask, by design,

does not filter or block very small particles in the air that may be transmitted by coughs, sneezes, or certain medical procedures.

Surgical masks also do not provide complete protection from germs and other contaminants because of the loose fit between the surface of the face mask and your face.”

There is advice on the Food Standards Agency web site about what to do to protect food production staff.

School vouchers The government has said that schools can give pupils eligible for free school meals £15 supermarket vouchers each week instead of having to provide meals for them.

Welsh government launches new fund The Welsh Assembly has announced a new £500m fund to provide extra support to Welsh businesses and charities experiencing a sharp drop in trading as a result of the coronavirus pandemic. The Economic Resilience Fund aims April 2020

PAPA

Mental health The government has set out guidelines around how to help people struggling with mental health over the coronavirus period.

Renting: guidance for landlords, tenants and local authorities New guidance has been issued giving advice to landlords and tenants on the provisions in the Coronavirus Act 2020, and further advice for landlords, tenants and local authorities more broadly about their rights and responsibilities during the COVID19 outbreak.

Food hygiene and the NHS There is currently no evidence that food is a source or route of transmission of COVID-19 but it is important that food businesses maintain high standards of both food and worker hygiene. Hand washing is particularly important.

Businesses need to bear in mind that with this virus particularly affecting the elderly and those with underlying health problems, more people than normal will be at risk from food borne bacteria and, particularly, listeria.

Because of this higher risk, the BSA has been liaising with the NHS and STS (their auditors) over ways to minimise the risks to the increased numbers of vulnerable patients in hospitals.

Holiday extensions The government has announced that employers and workers can carry up to four weeks of paid holiday into next year if they cannot take holiday due to coronavirus.

Thank you The Secretary of State for the Environment, George Eustice MP, has issued a letter of thanks to food businesses for their support through this pandemic (a copy can be found at www.gov.uk).

Listeria survey Campden BRI has launched an industry survey to gain an insight into how much control the food industry has over listeria. It forms part of a new research project that will deliver

to plug the gaps in the support schemes already announced by the UK government, including the Job Retention Scheme and the Self-Employed Income Support Scheme, which will guarantee 80% of people’s wages and income.

The new £500m Welsh fund will support firms of all sizes, including social enterprises, with a focus on those which have not already benefited from the coronavirus grants already announced by the Welsh government (see https:// gov.wales/coronavirus-covid-19support-businesses).

Government eases insolvency laws The Insolvency Act is to be temporarily suspended to give confidence to directors to continue trading through the coronavirus situation without the threat of personal liability, should the company ultimately fall into insolvency.

new guidelines and controls to help the industry manage this pathogen. You can find the survey at https://www. rapidmicrobiology.com/news/ campden-bri-runs-industrysurvey-to-develop-new-scoringsystem-to-control-listeria Can you take advantage of deliveries?

The government has said that takeaway and delivery businesses should stay open and operational. It is also in the process of changing planning law to enable restaurants, cafés and pubs to offer delivery and hot food takeaway. This will be clearly communicated by the government when in effect.

This may offer an opportunity for some operators to keep their businesses going in the coming weeks but bear in mind two rules – customers must not consume food or drinks on site whilst waiting for takeaway food and businesses cannot deliver alcohol unless they have a licence to do so.

www.papa.org.uk 13

PAPA

PAPA’s response to Public Health England’s proposed 2023 salt targets We fully support the UK government’s efforts to tackle obesity and improve the health of the nation and are keen to work in partnership with Public Health England to achieve its goals.

One concern we have with the new targets is that those who worked hardest to successfully achieve the 2017 targets are being unfairly penalised as the new targets appear to make no distinction between those who succeeded and those who failed.

There is also a substantial margin of difference between the targets set between the in-home and out-of-home sectors. In the case of pizzas average salt content reported against 2017 targets was 1.03g/100g for retail/manufactured products vs 1.25g/100g for out of home products. Yet these are increasingly competitive markets.

Furthermore, only 53% of out of home products were at or below the maximum target compared to 88% of own label retail pizzas and 72% of branded retail products. This highlights that there is a considerable disparity between the different sectors – even between branded and own label products.

We believe that 2023 targets need to take account of the work that has been done to date and focused on bringing all sectors up to 2017 levels before new targets are set.

In the case of packaged branded products, much of which comes from outside the UK, more attention needs to 14

be given to targeting these products to ensure that they do no undermine our home industry, putting UK investment and jobs at risk while also reducing consumer choice.

More work also needs to be done to support and help the out of home sector meet its targets. We appreciate that this is a difficult task to achieve due to the complex nature of this market. However, it may be best addressed by focusing on the key ingredient sectors supplying this market. Just as in manufacturing, success in reducing salt levels largely revolves around the toppings used as salt is not generally added to pizzas.

Do you agree with the draft proposed 2023 salt targets?

Do you consider the targets to be broadly achievable? Do you have an alternative proposal?

We believe that the proposed 2023 targets will lead to an increasing disparity between market sectors and create a grossly unfair competitive playing field.

Salt is a major factor in taste and needs to be reduced gradually if consumers are to agree to go on the salt reduction journey. The greater the disparity between market sectors in this respect, the more risk there is that consumers will choose the tastier/ saltier products at the expense of those who have sought to comply with targets.

Setting an arbitrary 10% reduction in salt gives no

recognition to the work that has been done to date or to the technical issues involved with individual products. Indeed, we are concerned that such an arbitrary reduction shows a serious lack of understanding of both the commercial and technical considerations involved.

We would strongly recommend that any new targets are set in consultation with the different sectors and not just applied across the board. A further 10% reduction in salt in pizzas, for example, could have implications in terms of food safety, shelf-life and food waste.

These factors must be taken into account before new targets are set. Hence, we urge PHE to be realistic in recognising the wider implications - taking these factors into account - by setting individual targets in consultation with the different industry sectors.

Are there any technical or other challenges associated with achieving the draft proposed 2023 salt targets?

Salt is a key component in preserving ingredients such as cured meats. There is a fine balance between reducing salt in these products, their shelf life and, ultimately, their safety.

Salt is also an essential ingredient in the fermentation process when making pizza bases and there are limitations on how much this can be reduced before the product becomes unworkable.

We believe the proposed 2023 targets will be unachievable because of these technical barriers.

Do you agree with the draft proposals for the new Table 1 sub-categories and targets for foods not previously covered by salt reduction targets?

No comment.

Do you agree with the proposals to incorporate additional products in certain sub-categories? Are there any further additional products which you think should be included?

No comment Do you use or are you considering using potassiumbased or other sodium replacers to reduce the sodium content of your products? Are there any technical or other challenges associated with their use?

We have no concerns with the use of these replacers provided that there is sufficient evidence to support their use and it is legally acceptable for our members to do so. However, we understand there are still concerns in the medical sector about the potential damage they can cause in relation to kidney disease.

Jim Winship Director The Pizza Pasta & Italian Food Association Email: jim@papa.org.uk April 2020

WHY CHOOSE PLANT DELI PIZZA TOPPINGS?

A range of great tasting plant-based pizza toppings – Vegeroni® Pepperoni, No-Meat Chorizo, BBQ Jackfruit, Chik’n strips, No-Meat Balls and No-Meat Mince.

DESIGNED & COOKED TO PERFORM AS PIZZA TOPPINGS 100% PLANT-BASED HIGH PROTEIN AND FIBRE OPTIONS INNOVATIVE AND ON-TREND EXPANDS PIZZA MENU OFFERINGS FOR CONSUMERS SUITABLE FOR VEGETARIANS, FLEXITARIANS AND MEAT-FREE

ELEVATED MEAT-FREE EXPERIENCES If you’re looking to cater for customers looking to eat less meat and add more diversity to their plates, our Plant Deli pizza toppings really deliver.

Please email info@plantdeli.ie for further details.

READY TO EAT AND IQF FROZEN

RECIPE Giuseppe Cutraro started learning the trade at the age of 15, at the historic Starita a Materdei pizzeria in Naples.

We will probably never equal his pizzamaking skills, but we can at least pretend.

Neapolitan

PIZZA

DOUGH 18

Big Mamma: Cucina Popolare is a recently published, contemporary Italian cookbook by Phaidon from the group behind London’s Gloria and Circolo Popolare restaurants - two of last year’s hottest restaurant openings.

It features 130 of the best recipes from the Big Mamma team, including this one for Neapolitan pizza dough.

April 2020

RECIPE Preparation time: 25 minutes Rising time: 8 hours INGREDIENTS For two pizzas ■ 5g/ 1/8oz (13/4 teaspoons) fresh yeast or 1 teaspoon fast-action dried (active dry) yeast.

■ 250g/9oz (2 cups) soft (pastry) flour, such as Italian type ‘00’ ■ 1 generous tablespoon olive oil ■ 3 teaspoons fine salt

■

■

HOW TO MAKE Dissolve the yeast in 200 ml/8 fl oz (1 cup) of lukewarm water. Sift the flour and add half to the water. Work by hand for 10 minutes, without leaving any lumps, gently mixing the liquid with the flour and kneading the resulting dough well. Incorporate the remaining flour, olive oil and salt.

■ Continue to knead by hand for 15 minutes until the dough is very smooth and comes off the work surface very easily.

■ Put into a bowl, cover with a wet cloth and leave to rise for two hours in a warm room (about 24°C/75°F).

■

Dust a rimmed baking sheet. Divide the dough into two and put the dough balls onto the baking sheet. Cover with a cloth or lid without touching the dough and leave to rise in a warm room for six hours. The pizza dough can be stored in the refrigerator for three to four days.

HOW TO STRETCH PIZZA DOUGH Neapolitan pizza-making is an art form (now recognised as intangible cultural heritage by UNESCO). Giuseppe Cutraro (main picture), Big Mamma Group’s chief pizzaiolo, ‘made in Napoli’, explains how to stretch the dough. Professional tips below...

■ You begin by dusting your work surface (preferably marble to keep the temperature at about 20°C/70°F) with flour.

■ Put the dough on the work surface and start by stretching it with your hands to form a circle about 30cm/12 inches in diameter.

■ And here’s where things get a little tough: twirling the pizza with your hands. Unlike what you might think, you don’t toss the dough high into the air, even though it looks like a really cool thing to do. This can even be done on the work surface: make the dough into a circle by rotating it, or by repeatedly lifting it with the left hand while holding it with the right. These actions allow the dough to be stretched uniformly.

■

■

Then lay the dough on the work surface and start pushing it from the centre towards the edges with your finger, which pushes the air to the edges and creates a raised lip that is light and puffed when cooked. We pizzaioli call it a cornicione (‘cornice’). It’s the hallmark of genuine Neapolitan pizza – generous edges, about 2cm, which puff up at 430°C/800°F in the wood-fired pizza oven.

HELP US TO

HELP YOU

The Pizza Pasta & Italian Food Association aims to ensure the best market conditions for our industry. From lobbying government to its organisation of the prestigious Pizza Pasta & Italian Food Awards, we aim to provide the best environment for you to trade in plus a wide range of benefits.

OUR FLOUR, YOUR PASSION FOR AUTHENTICITY.

Facing the staffing challenge – Our business needs good people. We are lobbying to ensure Brexit does not lead to the door shutting on the people we need to keep going.

Reducing Energy and Telecoms costs – Our specialist advisor will shop around to get you the very best deals – and it’s free!

Insurance with Free Membership – Our specialist insurers offer really keen prices for shop and business insurance – and independent retailers can get free membership if they use them.

KPMG Accounting offer – Members can take advantage of a three months free accounting offer from leading accountants KPMG. Training – Our discounted on-line hygiene training is focused and saves you money and time.

Assured Guidance – Members following our Assured Advice are protected from enforcement challenges.

Free Advice – From legal to technical advice, our members have free access to experts.

Buying ingredients or equipment from abroad? Our agreement with Cornhill offers exceptionally keen exchange rates.

Business rates and financial help – We have teamed up with a specialist business finance consultancy who provide members advice on everything from business rates to raising finance.

Cutting Fuel bills – Members can enjoy savings of up to 5p per litre on diesel & petrol, and up to 10p per litre at motorway pumps, with a free no-obligation fuel card.

London hotel discounts – Save money when staying in London using the unique Association booking code with Grange Hotels.

It all comes with membership Plus you get free password access to

our online magazine and guidance

www.papa.org.uk

HELP US TO

Visit www.papa.org.uk

JOINING TODAY

01291 636348

HELP YOU BY

Or Call Sandra on

A wholemeal flour obtained by a gentle grinding, to fully preserve the authentic taste of wheat.

This is Mora, dedicated to all pizza chefs looking for a pizza with a unique flavor.

Discover your ideal flour on le5stagioni.it

19

CHEESE

Cheese needs Whether you are seeking specialist cheeses from small, niche suppliers, or require a particular cheese in much larger quantities to meet specific foodservice applications, the cheese sector continues to develop and deliver.

TRENDING “A more culturally diverse society, better access to global foods and a booming street food scene are some of the influences that have whetted the appetite of today’s increasingly adventurous consumers,” observes Craig Brayshaw, commercial director at Eurilait Ltd (www.eurilait.co.uk).

“Continental cheeses have soared in popularity, reflecting a positive shift in consumer attitudes toward food quality and provenance.”

20

Key trends identified by Eurilait, a UK supplier of premium Continental dairy products, include the rise and impact of vegetarian and vegan diets, convenience and the desire for hot eating cheese options, they report. Consumers are turning to cheese as an alternative high protein, natural food source, they add. Convenience is also top priority, along with experiential eating and the desire to replicate dishes eaten out of home, in the home, note the company.

“Hot eating cheese options have become hugely popular,” Craig Brayshaw continues.

“Eurilait’s Alfresco range, for example, can be cooked on a barbecue as well as indoors on a griddle, and includes cheese steaks, sausages and halloumi fries which provide an innovative and credible protein alternative that appeals to vegetarians and flexitarians alike. Mintel analysis shows that sales of meat-free foods have grown 40% to an estimated £816 million in 2019, and the proportion of meat eaters who have reduced or limited the amount of meat they consume has risen from 28% in 2017 to 39% in 2019.

“Addressing consumer desire for wellness and clean eating, our newly launched Paysan Breton range of Luxury Cream Cheese has been created to be superior in quality, taste and ingredients. A clean label, delicious, soft spreadable cheese made to a traditional Breton recipe, it is free from artificial colours, flavours and preservatives.

It offers a useful staple kitchen ingredient for caterers to stock; its versatility offers huge potential across many dishes such as mousses, cheesecakes and many more sweet and savoury recipes.”

The flavours currently available, say Eurilait, include Cream Cheese with Garlic and Herbs (which contains only fresh herbs sourced in France), Natural Cream Cheese, Mild Creamy Blue and Whipped Cream Cheese with Sea Salt, and all come April 2020

CHEESE in a 2kg tub. Their Paysan Breton range of Natural Spreadable Cheeses has also been accredited by the Craft Guild of Chefs with its acclaimed ‘Approved Product’ status.

Eurilait is a subsidiary of two highly experienced French dairy cooperatives (Laita and Eurial), meaning that it is able to offer an extensive range of dairy goods to provide menu options for a variety of foodservice sectors and levels within the industry, backed by a good understanding of the foodservice market. This, feel the company, results in their continued product innovation so that their growing portfolio can continue to deliver solutions for chefs.

A high standard is set by their dairy cooperatives through control of each stage of milk production and transformation, along with the expertise of highly skilled cheese makers to enable them to deliver a high quality range of dairy produce with the rest of the Eurilait range encompassing speciality cheese sourcwed from all over Europe from trusted third-party suppliers to complete their offer.

NEW LAUNCH Spinneyfields Consistent Shred™ has been developed by Ornua Ingredients Europe using their breakthrough TCS Technology™ to give chefs a consistency they can rely on,

Ornua have launched a new web site to promote their latest Spinneyfields Consistent Shred™. say the company. Spinneyfields Consistent Shred is available in their premium Soft Melt Mozzarella and Cheddar blend, as well as their value for money Pizza Topper variant.

Two products, but with one vital thing in common, say the company, the new launches perform in exactly the same way, time and time again, by offering consistent

Fresh Quality Frozen Cheeses Our individually quick frozen cheeses maintain their taste, minimise waste, and give you consistent portion sizes, so you get the perfect cheese for your dish, whenever you need it.

Eurilait Ltd

www.papa.org.uk

@eurilait

01749 838 100

enquiries@eurilait.co.uk

21

CHEESE

WASTE NOT, WANT NOT When Eurilait found they had an excess of nine pallets of premium cheese selection packs just before Christmas last year, they decided to donate it to a good cause. Some 3,888 packs - which contained Cheddar, red Leicester, brie, Stilton and Wensleydale and cranberry - had a short life, and Eurilait were keen for them to be enjoyed by worthy recipients so they drove it from Somerset to London and delivered it to food redistribution charity, City Harvest, which helps put surplus food to good use in a sustainable way by distributing to more than 300 organisations that feed the city’s most vulnerable people.

While thousands of Londoners go hungry each day, safe, healthy and usable food is being dumped as waste. So, City Harvest collects nutritious surplus food from all segments of the food industry, including restaurants, grocers, manufacturers, wholesalers, hotels and caterers. Their drivers then distribute high quality, nourishing food to organisations that provide meals to vulnerable people including homeless shelters, soup kitchens, children’s programmes, centres for the elderly and refuges for women experiencing domestic violence.

Since City Harvest set up five years ago, they report that they have ‘rescued’ eight million meals and they’re always looking to take on partners to donate on a one-off or regular basis. To date, they’ve redistributed food valued at more than £10 million, free, to its partners, offsetting 13,000 tonnes of greenhouse gases they calculate.

22

melt, fantastic stretch, a creamy rich flavour and minimal waste.

Consistent Shred is part of the newlybranded Spinneyfields range of sliced, grated, deli-block and specialist pizza cheeses which Ornua have developed to give the food service industry and its chefs quality and consistently good results they can bank on.

With the range becoming widely available, Ornua Ingredients Europe has also launched a brand new Spinneyfields web site too (www.spinneyfields.com), featuring news, trends and insights on the foodservice industry.

In the current climate, the Cheddar Gorge Cheese Company (https://www. cheddaronline.co.uk/) report that they are on hand to deliver genuine Cheddar to your door (orders placed before 9am Monday–Thursday will receive next day delivery at a cost of only £4.95 delivery for up to 20kg of product). They also use eco-friendly packaging for all cheese deliveries, each parcel containing an ice mat that can later be reused.

Cheddar continues to be their most popular cheese, report the company, and thousands of tons are made each year by many producers large and small, but the Cheddar Gorge Cheese Company point out that they specialise in making an authentic product in the village of Cheddar itself.

All of their genuine Cheddars are made from raw milk sourced from one local farm, the family-run business having made it their mission to produce heritage Cheddar cheese true to its regional provenance and traditions. Since 2003 they have succeeded at doing exactly that, winning major awards and acclaim as the only Cheddar still made in its natural birthplace.

They won the ‘Best Cheddar’ at the British Cheese Awards in 2013 and the ‘Champion Cheese’ at the Devon County Show in 2017. In 2018, they won another Gold at the British Cheese Awards and the Great British Food Awards 2019 selected the Cheddar Gorge Cheese Company’s cheddar as being Highly Commended by Marcus Wearing.

NEW INVESTMENT Futura Foods report that their new cheese processing site in Minffordd, North Wales, is now fully operational and will be awarded BRC AA accreditation following a successful BRC audit; well on track to meet its plans to expand flexible added value processing capacity in the UK and support their customers to meet increased consumer demand in these challenging times.

“Futura Foods is delighted to announce that our state-of-the-art added value cheese cutting and packing site in Minffordd, North Wales has been independently audited and will be awarded BRC AA accreditation. I am immensely proud of the team who have worked extremely hard at this challenging time to achieve this in a short space of time,” said managing director, Hans Christiansen.

April 2020

CHEESE

“Customer response to our plans has been extremely positive, we are delighted with the feedback and with the commitment and enthusiasm shown by our team in North Wales. We are fully operational and increasing production in line with our customer needs both here In the UK and in export markets, through our parent company - Nordex Food Group.

“Our focus is on providing a flexible, high quality site to process UK and Continental cheese. Increasing capacity and supporting innovation are key to our future plans. The new UK site will complement our existing strength in supplying an extensive range of Continental dairy products including Feta, Halloumi and Italian cheeses and extend our product offer, as we now can format Cheddar, Mozzarella and UK Territorial’s as well.”

The company add that they are also delighted to support the local economy with new employment opportunities which will grow as the business develops.

Given the unprecedented situation we all face currently, they also report that their cross functional teams have been fantastic in adapting new working patterns to ensure that they can continue to maintain product supply and support to their customers and suppliers.

“We remain focused on keeping our people safe, playing our critical part in continuity of supply and protecting our business and supporting the local communities in which we operate,” said Hans Christiansen.

Earlier this year, cheese supplier, Dairygold Food Ingredients UK Ltd (DFI UK), announced that it is preparing to invest £4.5m in a significant enhancement of its Leeds facility in Swillington.

In its biggest single UK investment to date, say the company, Dairygold Food Ingredients has begun a four-phase build to boost productivity, increase capacity and improve office workspace, along with implementing a progressive NPD agenda, coinciding with the commissioning of new, state of the art, production equipment.

Commenting on the investment, general manager of DFI Leeds Matt Lawton said: “This is a huge step forward for our Leeds site and our UK business in general, and clearly demonstrates the confidence that our parent company Dairygold Co-Operative Society has in our future. This investment will increase output, improve efficiency for our existing customers, and generate significant new opportunities.

“We are confident that the scale and scope of this investment will be recognised by our customers, suppliers and colleagues.

DFI UK is determined to reinforce our leading market position and continue building on our success as a leading British manufacturer and supplier of cultured dairy products.”

Dairygold Food Ingredients has been providing solutions for European food companies operating in the FMCG and Foodservice channels by supplying a wide range of cheeses and dairy ingredients available in a variety of product solutions from a simple block of cheese through to soft and liquid applications.

DFI’s cheeses are fully traceable from farm to fork, point out the company, and their production sites in Crewe and Leeds retained Grade A accreditation from the British Retail Consortium (BRC) last year.

Their Crewe plant has the largest grating line in the UK processing in excess of 450 tonnes of grated/diced cheese per week, and the Leeds plant is the largest soft cheese manufacturing site in the UK. DFI’s parent company, Dairygold Co-operative, is Ireland’s second largest dairy processor.

DFI is also a full member of the Irish government’s new sustainability programme, Origin Green - a groundbreaking sustainability development programme introduced by Bord Bia, the Irish Food Board, to demonstrate the commitment of Irish Food and Drink producers to operating in a sustainable manner.

DFI in Ireland has undergone extensive investment over the past year to prepare for the expected increase in its milk supply by half a billion litres following the removal of EU milk quotas in 2015.

Dairygold Food Ingredients’ range of cheeses can meet a range of foodservice applications.

www.papa.org.uk 23

hk}ly{vyphs

How to deliver the perfect pizza We are living in unprecedented times. As we write, restaurants remain closed. Pubs are closed.

Coffee shops are closed. Eating out of home, as we have come to accept it, has all but disappeared.

Yet before current events so quickly overtook us, as well as becoming accustomed to ‘eating out’ as a regular way of life, we had also come to expect much of the same food we would enjoy in a restaurant to be available delivered to our door.

With Deliveroo, Just Eat and Uber Eats all providing appbased services around the world, investment in home delivery has been staggering. But not even the best prepared of multinational operators could have envisaged the situation we now find ourselves in, or the level of importance we would now all be placing on takeaway and home delivery.

One thing we can be certain of, though, is that there will be no lessening of the standards expected by at-home diners. In fact, quite the opposite, as we all adjust to the loss of the freedom to eat out, and instead hope to enjoy the same level of quality at home.

To the rescue… the humble pizza.

Many restaurants are trying their best to offer a limited menu for delivery. Others have decided only a total shutdown is realistic. But 2 24

one area that has thrown itself into the breach, adopting the notion of ‘keep calm and carry on’ is…pizza!

Perhaps it’s because many of the key ingredients are still relatively easy to come by. Maybe it’s because it’s not a particularly labour-intensive food to prepare.

Or perhaps it’s simply that pizza is the most popular ‘comfort food’ in the world and right now that’s what we all need a slice of.

So…what is the secret of delivering pizza to a highly expectant audience and still retaining all that amazing straightfrom-the-oven taste, appearance and texture?

The answer is actually incredibly simple. It’s all about the cheese.

Step one…Mozzarella.

Known as the ‘glue’ that holds pizza together, Mozzarella undergoes some fairly amazing transformations once it’s in the oven.

Water in the cheese evaporates, creating steam, which in turn causes it to bubble. Thanks to Mozzarella’s ‘stretchiness’, these bubbles grow bigger before the natural oil slides off, the bubbles pop and the exposed cheese starts to brown.

And while all this is happening, a natural reaction occurs between the sugars and the proteins in Mozzarella (it’s called the Maillard Reaction) creating amazing

colours, flavours and aromas.

That’s the techie bit. Now for the masterstroke…

Step two…add Cheddar.

It might have been around for much longer than we’ve been devouring pizza, but good old Cheddar is key to our enjoyment of this must-have staple of 21st century diets.

In fact, Cheddar is invaluable when it comes to contributing much of the function and flavour that complements Mozzarella’s texture and visual appeal. And that’s not simply a random act of bringing two ingredients together.

Food scientists have worked on this for years and now identified, once and for all, that the best combination of cheese to ensure the optimal amount of ‘stringiness’ and flavour is a specific blend of Mozzarella and Cheddar.

Step three…the ultimate solution.

At Ornua Ingredients Europe, we’ve been spearheading much of this development work, first creating our own breakthrough TCS™ Technology, then using it to help produce our brand new Spinneyfields Consistent Shred™ pizza cheese…created especially for takeaways and deliveries.

Consistent Shred™ is so much more than just a great tasting pizza cheese. It bubbles and browns beautifully. It stretches superbly.

Its flavour is fantastic. And it’s designed to provide perfect portion control, cutting down on waste and therefore keeping costs firmly in check.

But Consistent Shred™ has one more very special trick up its sleeve. In the past, there have been problems with pizza cheese ‘transparency’. In effect, once the pizza arrives at its destination, the cheese can look thin and ‘mean’, spoiling the customer’s satisfaction.

Not any more! Consistent Shred™ delivers – quite literally – a really generous coverage, maintaining its opacity from oven to front door, contributing hugely to visual appeal and a quality feel, without the chef piling on unnecessary extras.

So, now you know…

That’s how to deliver the perfect pizza…something untold millions can look forward to, not just in the difficult weeks to come, but when we can all get back to choosing how, where and when we can enjoy our favourite food.

If you’d like us to deliver any more help and guidance, just get in touch. We’ve brought all our cheese know-how together under one brand…Spinneyfields Consistent Shred™…and we’re more than happy to share. email sales@spinneyfields.com or visit www.spinneyfields.com April 2020 2020 April

C

M

Y

CM

MY

CY

CMY

K

Consistently amazing Introducing Spinneyfields Consistent Shred™, developed

by Ornua Ingredients Europe using our breakthrough TCS™ Technology to give chefs the consistency they rely on.

C

M

Y

CM

MY

CY

MY

K

Spinneyfields Consistent Shred™ is available as our premium Soft Melt Mozzarella and Cheddar blend and our delicious value-for-money Pizza Topper.

Two products with one vital thing in common. They perform in exactly the same way…time and time again.

• Consistent melt • Fantastic stretch • Creamy rich flavour • Minimal waste TM

Spinneyfields Consistent Shred™.

Consistently the perfect cheese for pizza’s most important topping.

sales@spinneyfields.com www.spinneyfields.com

PROFILE

Nordic

Italian Growing up in a rural location in the Lombardy region of Italy, restaurant owner and executive chef, Nicola Fanetti (left) enjoyed an upbringing that exposed him to a strong food culture with an emphasis on local sourcing and making things at home. From a young age, he was able to pick up skills and knowledge that would serve him well in working in restaurants, particularly now in his own restaurant Brace (www.restaurantbrace.dk), in Copenhagen, Denmark.

26

April 2020

PROFILE HERITAGE Growing up in Northern Italy, in a town called Malonno in the Lombardy region, Nicola Fanetti was introduced to cooking from a young age. Influenced by time spent with his grandparents in the countryside, he took over most of the family cooking at the age of seven. With parents who worked long hours running the family supermarket, he enjoyed taking charge of the kitchen and found that he could make everyone happy through cooking – “a moment of convivial togetherness,” he says.

In addition, much of his holidays were spent with his grandparents who lived just outside the town. His grandparents made everything for themselves, from cured meats to cheeses, and this had a huge impact on his outlook on produce. In the evening his grandparents would grill meat over a fire, also teaching him how to control the heat of a flame.

“We lived in a small valley surrounded by mountains and a lot of nature,” recalls Nicola Fanetti. “On Sunday we would get up at 6am and forage for berries and mushrooms, and the afternoons were spent pickling them. When I saw this approach later, cooking in Copenhagen kitchens, it reminded me of my childhood and felt so natural and familiar.”

It is this approach to food - hands on and with a short chain between source and plate - that is ingrained in Brace. And needless to say, the flavours from Nicola’s Italy have made it on to Brace’s menus – namely, pine, juniper, wild herbs, wood sorel.

“Simple but strong flavours,” says Nicola Fanetti.

NEW NORDIC From the age of 14, he spent his summers working in restaurant kitchens and by the time he was 18, he was working at a two Michelin starred-restaurant - Miramonti l’Altro in Northern Italy. In 2011, he was researching different approaches to food and decided that the New Nordic approach was one that fitted in with his overall ethos, so he moved to Copenhagen, working at Era Ora, Noma and Quadri before opening Brace.

The Copenhagen restaurant community is one that Nicola Fanetti says he finds inspiring and stimulating. “The level of gastronomy is incredible, it’s diversity and community feel.

We share ideas and can be inspired by each other. I will happily share recipes, such as my gnocchi to another restaurant,” he says.

This creativity also means that he feels there isn’t competition, as people create their own work and get to participate in a supportive and thriving industry in the process. In fact, it is the idea of continuing to push boundaries and collaborative inspiration which drives him.

The pursuit of creating food, and a business that is kind to the environment and reflective of the people involved, is at the heart of his cooking, he feels.

ETHOS Brace is a restaurant built on the personality of the owners Nicola Fanetti and Ursula Waltemath, their joint history and their present location - Nicola’s Italian influence of bold flavours and the Copenhagen influence of sensibility, of balance and simplicity.

Fine dining take-aways Recently, Brace launched a very timely and innovative take-away initiative at their Copenhagen restaurant with a selection of dishes that can be collected, heated if needed, and then enjoyed by guests at home. Most recently they have announced Brace Take-Away: The 4 Hands Edition - a series of collaborative dinners available exclusively for take-away with some of Denmark’s most talented chefs, artisanal producers and phenomenal suppliers involved.

To kick off the new initiative, Nicola Fanetti welcomed famed Nordic chef Claus Meyer, co-founder of Noma, for the first event held in early April, with a further line-up to come over the coming weeks.

These pioneering chefs will come together and blend their cooking styles to create an original four-course collaborative menu that takes inspiration from the season’s best ingredients.

Menus will very much carry the soul of Brace and utilise all local, organic and wild produce with sustainability and seasonality at their core.

Priced at 385 DKK per person, the menu consists of a surprise snack (a signature offering at Brace), two starters and a main course. Guests will also be able to add-on a dessert course for an additional 70 DKK (all orders are pre-ordered and prepaid via Brace’s web site prior to the pick up and guests can choose from three ‘sittings’, collecting their meals hands free from the Brace courtyard at 1700, 1800 or 1900).

Commenting on why they wanted to launch this initiative, co-founder Ursula Waltemath said: “At this time of uncertainty it’s more important than ever for us to engage and unite our community. Even though the restaurant as we knew it is closed, we can still use the resources we have to give light and support our suppliers and friends in the hospitality industry.”

“We also wanted to bring back that feeling of excitement that we are missing right now by having a special four hands event at our restaurant. It’s a new challenge for us doing it this way and hopefully we can have some fun with it!” added Nicola Fanetti.

www.papa.org.uk 27

PROFILE The word ‘brace’ means charcoal in Italian, and also references construction in English, and so the restaurant acts as a base and a foundation to grow and develop from. It first opened in 2017, and through Nicola Fanetti’s cuisine guests get to see a reflection of the Danish countryside as he cooks through the eight micro-seasons whilst incorporating Italian techniques and approaches to the produce.

Dishes have a minimalistic approach, allowing each component to be showcased at its best and most flavourful, and with a focus on vegetables and fish, plus wild game in the autumn and winter.

The team works closely with local, organic farmers and the kitchen has a strong ethos of valuing ingredients in their entirety, such as weaving leftovers from one dish into a stock for another. This attention on the links between sourcing and valuing the whole product means the kitchen is close to zero waste, including the use of plastic and lack of packaging, they point out.

The creativity behind the dishes comes from a place

28

of research, as well as from a look back into Nicola Fanetti’s heritage, taking inspiration from memories of cooking with his grandparents, Italian culture, and the many restaurants he has been an integral part of.

Therefore, the dishes are never a replication but rather an exploration, he suggests.

“The range of food in Italy is huge, it has a big history - from the Romans and the connections with other countries, and the spice route leading to Asia and back,” says Nicola Fanetti, who allows the stories behind his dishes to lead and take centre stage.

For example, the history of carbonara is linked to Italian coal miners, the idea being that it was a filling dish to keep the workers going. At Brace, Nicola Fanetti serves his ‘carbonara’ in a delicate tartlet of rice dough, Danish guanciale, an aged Danish cheese (havgus), an egg yolk sabayon and dusted with burned hay ash powder as a nod to the dish’s history.

MODERN AND LOCAL By combining modern techniques and local produce Nicola Fanetti and his team get

to find ways to bring food history and culture into the everyday, as well as looking to create a new culinary language.

Key dishes include the celeriac gnocchi, which is a dish with no food waste - skin from the celeriac is made into a stock, the shells of the fresh wild Danish hazelnuts are lactofermented which is used to give acidity to the hazelnut cream in the dish and the celeriac tops are dried and made into a thin powered to give a freshness to the finished dish.

The grilled quail dish is also key in demonstrating Nicola Fanetti’s approach to cooking and flavours. Served without cutlery, the guest eats this dish with their hands, which encourages them to eat every last bit of meat off the bones so that nothing is wasted. The quail is topped with a black garlic glaze and lemon thyme leaves, served with a spoon of quail offal paté with tart raspberry powder.

In demonstration of simple yet bold flavours, the linguine with saffron sauce, Fjord shrimps and santoreggia leaves allows the produce to shine through whilst also having a distinct flavour profile.

STYLE The restaurant itself was designed

by Ursula Waltemath who says that she was driven by the desire to make guests feel at home. The idea of nature, communicated via warm woods and tactile ceramics, helps to accentuate a feeling of relaxed comfort.

The dining room marries the idea of fine Italian artistry through colours and design accents such as stucco Veneziano, and a rustic Nordic simplicity with soft lighting and a concrete finish to the walls and floor.

The style of service is engaging, with many dishes finished at the table – a nod to Italian traditions of conviviality, sharing and togetherness around food where dishes are not presented as finished items (something that is not often found in fine-dining, Brace point out).

The wine list is a collaboration between Nicola Fanetti and restaurant sommelier, Felix Chamorro, and as you might expect, has a focus on small producers and organic and biodynamic wines, the list leaning towards more classical flavour profiles but with interesting selections.

April 2020

NEW PAPA MEMBER / PRODUCTS NEW MEMBER

NEW PRODUCT

Surgital s.p.a

Whites Foodservice Equipment adds the Scugnizzonapoletano pizza oven to its range

Surgital (www.surgital.it) is Italy’s leading producer of deep-frozen fresh pasta, deep-frozen ready meals, and sauces in cubes for the HoReCa sector and the bar channel. The production site is located in Lavezzola (RA), in addition to two commercial branches in France (Lyon) and the United States (Los Angeles), and the presence of direct area managers in Germany and the UK. Established by the Bacchini family in 1980 as a small artisanal workshop, they successfully introduced the wholesomeness of their products on an industrial scale, arriving at producing 135 tonnes of fresh pasta, 60,000 single-portion ready meals and eight tonnes of sauces in cubes every day, engaging over 340 employees.

Whites Foodservice Equipment Ltd are delighted to add the Scugnizzonapoletano electric pizza oven to their range of equipment, and which is available exclusively from them in the UK. The Scugnizzo is the first oven that cooks like a woodburning oven without using any wood! Designed and created in Naples by Giuseppe Krauss, the oven uses only high quality materials and components to produce an oven that bakes perfect Neapolitan pizza in 60 seconds time after time.

This open fronted oven is designed to be a centre piece of a pizzeria and not only look

The facility boasts 29 active production lines, covering a surface area of 60,000 square metres. An important part of the company, today run by the entire Bacchini family, is the 70,000 cubic metres of cold storage rooms, with a -20°C automated warehouse with space for 14,000 pallets, which hold more than 600 product types, all prepared with excellent traditional Italian ingredients and raw materials bought whole and processed in their kitchens, many of which are DOP certified.

spectacular but able to cope during the busiest of times. It is perfect for premises where the extraction of a gas or wood oven proves expensive or problematic, and operates at a constant temperature of 440-460oC without the need for an oven door. Perfect insulation enables the oven to offer maximum performance with minimum energy (call 01527 528841 or visit www. whites-foodequip.co.uk).

MARTIN MATHEW & CO LTD Olives

Sundried Tomatoes

Olive Oils

Pasta

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

www.papa.org.uk

Balsamic Vinegar and Glazes

@MartinMathewCO

29

OVENS

Faster and more

efficient

The centrepiece of many Italian food operations, selecting the right type of oven is one of the most important decisions to be made, whether commissioning a new project or updating an existing one to capitalise on some of the latest innovations.

OVENS APPLICATION “When it comes to producing a standout pizza offering, we believe there are two key components to making it successful - the right ingredients and the right equipment,” says Steve Morris, sales director at Jestic Foodservice Solutions (www.jestic.co.uk).

“Using the finest, seasonal, locally sourced ingredients is key to giving customers the best tasting pizza offering, while the correct equipment, and in particular the right oven, can deliver the consistency and speed needed by the site.”

Dedicated front of house food preparation and open plan kitchens are now commonplace across the industry, Jestic have observed, and particularly in the Italian dining scene. Part of this is down to the way pizza ovens are able to lend themselves to enhancing the theatre of the cooking process, they feel, by helping to engage customers in the wider dining experience.

“At Jestic, we are proud to supply a full range of ovens, each designed to meet the bespoke demands of a business and its menu,” says Steve Morris.

As the exclusive distributor for Wood Stone (now a leader in commercial grade stone hearth, wood and gas fired pizza ovens for over 25 years), Jestic say that they are delighted to be able to offer caterers a wide range of appliances in different sizes, designs, capacities and powers. Optimised for front of house or open plan kitchens, the wood and gas fired ovens from Wood Stone not only

produce wonderful pizzas, claim Jestic - with the all-important and authentic stone fired taste - but they also look great, and bring the chef’s own flair to the customer.

Pizza ovens from Wood Stone are available in a virtually unlimited number of design possibilities too. Able to be finished with any noncombustible decorative material, fixed directly onto the surface of the oven, point out Jestic, many sites choose to tile, or finish with stone or brick to ensure their oven fits with the layout of their restaurant. Alternatively, operators are able to choose a manufacturer applied powder coat in a choice of colours.

There is even a bespoke colour matching service for those operators looking for something truly unique for their kitchen.

For those looking for consistency and flavour combined with capacity and design, deck ovens, such as the range from Sveba Dahlen, provide a good solution, feel Jestic. Multiple decks allow the operator to cook various dishes simultaneously, while the innovative design and construction ensures an even temperature throughout the chamber, virtually eliminating the need to rotate pizzas during the cooking process. Despite lacking the flame of the Wood Stone ovens, many kitchens still position these ovens in full view of the customer, report Jestic, as they are still able to demonstrate the passion of the operator and the speed of the cooking process to the dining room.

www.papa.org.uk 31

OVENS

Electric wood-effect first Whites Foodservice Equipment Ltd (www.whites-foodequip. co.uk) has added the Scugnizzonapoletano pizza oven to its range of equipment.

Electric, the Scugnizzo is available exclusively in the UK from Whites Foodservice Equipment Ltd, and is the first oven that cooks like a wood-burning oven, but without using any wood, claim the company.

Designed and created in Naples by Giuseppe Krauss, the oven uses high quality materials and components so as to produce an oven that can bake a perfect Neapolitan pizza in 60 seconds, time after time, claim the company.

Open fronted, the oven is also designed to be a centre piece of a pizzeria by not only looking spectacular, but being able to cope during the busiest of times, and therefore making it ideal for premises where the extraction of a gas or wood oven could prove to be expensive or problematic, suggest Whites Foodservice Equipment.

The oven operates at a constant temperature of 440-460oC, without the need for an oven door, and efficient insulation enables the oven to offer maximum performance with minimum energy. It is available in three sizes with chambers that can hold between four and nine 33cm diameter pizzas, report the company, and the oven can be supplied complete, or in two pieces to be fitted together on site if access is difficult.

Having been on show at the recent HRC, this oven is also available to test in their fully operational showroom in Redditch, point out Whites Foodservice Equipment.

32

“New from Sveba Dahlen is the P601 High Temp which incorporates a genuine Neapolitan pizza stone and can achieve temperatures of up to 500˚C, meaning it can bake pizzas in 60 to 120 seconds,” says Steve Morris.

“The highly efficient heating system distributes heat in three zones resulting in uniform baking, whilst the high level of insulation and exclusive ceramic glass in the doors mean the oven chamber retains heat more effectively and ensures a comfortable working environment. The userfriendly control panel on the P601 allows the user to regulate upper and lower heating separately and includes Turbo and Power-saving functions.”

For the ultimate in speed and capacity, Italian restaurants and pizzerias should consider using the impressive, and robust technology that can be found in modern conveyor ovens, advise Jestic.

Jestic’s Edge ovens (a manufacturer of top of the range conveyor ovens from the USA), for example, combine speed, consistency and durability. All the Edge series of conveyor ovens also feature a patented iHeat burner system, which by precisely controlling both gas and combustion air is able to attain maximum energy efficiency, creating the perfect burn at all times to reduce gas consumption.

Edge was recently acknowledged to be a manufacturer of some of the most efficient gas conveyor ovens on the market, as verified by independent tests undertaken by the Food Service Technology Centre on behalf of state of California.

Used in a number of high street take away and QSR type businesses, Edge ovens can achieve extraordinary capacity and speed, whilst producing pizzas and dishes common to an Italian menu to an exacting standard, observe Jestic.

Also part of Jestic’s oven range, and boasting over 40 years of experience and research, Alfa Pro wood and gas fired ovens feature

unique, patented, Forninox™ technology which combines strong stainless steel with tough refractory tiles to achieve lightweight yet highly durable commercial ovens. Powered by gas, wood or dual fuel, these ovens are equally suited for a traditional kitchen set-up, as they are for positioning front of house, in an open kitchen, in full view of diners, report Jestic.

Alfa Pro ovens are available in a wide range of sizes and styles, each offering a compact design to maximise space in a busy kitchen or for use in outdoor spaces. From smaller, countertop ovens, such as the Qubo (capable of cooking up to 80 pizzas per hour) to the larger, freestanding models such as the Opera (with a capacity of up to 150 pizzas per hour), the range includes solutions for all needs, feel Jestic.

“Alfa Pro also considers aesthetics to be a vital consideration when designing a pizza oven,” adds Steve Morris.

“Whether choosing a floorstanding oven, or a countertop appliance, the portfolio includes a range of commercial ovens with true Italian design and quality at their core. Made from high-quality stainless steel, complete with refectory brick floors to retain heat for longer, the ovens not only look great, but also produce a consistent cook on a wide range of dishes.”

Jestic’s Steve Morris goes on to emphasise that it is also worth considering any issues that could arise during delivery of your oven, as depending on the particular appliances purchased, it depends on whether or not the oven can be delivered in kit form.

“Smaller appliances, such as those in the Alfa Pro range April 2020

COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON

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

OVENS allow for straightforward installation, even to sites with limited access. Larger ovens, such as those in the Wood Stone range can prove to be more of a challenge. That said, Wood Stone has developed various different methods of moving ovens into kitchens, including a bespoke frame that allows the unit to be tilted onto its side to fit through a standard double door,” adds Steve Morris.

“However, by working with our team at Jestic, we can advise operators about any potential issues that may occur during installation and work together to find a suitable solution.”

INTELLIGENT OVEN FIRST Global combi oven manufacturer, Convotherm, claims that it is leading the way with pioneering product developments having unveiled what is believed to be the industry’s only artificially intelligent range of combi ovens, powered by ConvoSense.

This latest development of product recognition and automatic programme controls will help ensure a marked increase in process reliability and food quality, say Convotherm, but without the need for an operator to press a single button. In fact, the only aspect of manual work that the operator needs to do with a ConvoSense combi oven is to place a tray full of identical food items into the oven, shut the door, and wait for the ConvoSense’s finely balanced algorithms to take control of the entire cooking process.

Functioning in a similar way to the human brain, say ConvoTherm, the bespoke algorithms of ConvoSense are formed by three elemental

capabilities – namely, Recognition, Understanding and Acting (elements which, together, allow ConvoSense to achieve its automatic cooking abilities).

The recognition element of ConvoSense is achieved through a highly sensitive optical sensor which scans each individual load as it is inserted into the oven, whilst the understanding element is achieved through prior customer-specific intelligence training which allows ConvoSense to identify each type of load in real time.

Finally, the acting element of the ConvoSense refers to its active assistance system whereby it automatically chooses the appropriate cooking programme depending on the type of size food items, and if necessary, instantly warns of inadmissible mixed loads. This oven also comes in a ‘bake’ option too which is perfect for baking pizzas, bread etc., the idea being to ensure optimal quality and food results for batch bakes (customerspecific food development costs

being additional to the price of the oven, the company point out).

Having spent decades developing this complex technology, Convotherm says that it is delighted to have now achieved a market first.

“We are delighted to be breaking waves within the catering equipment industry with the launch of ConvoSense,” says Steve Hemsil, sales director – UK & Ireland, Welbilt. “With this newly developed combi oven technology, not only will operators be able to achieve consistent quality more efficiently and more reliably than ever before, but it will also help to reduce human errors, minimise wastage and ultimately speed up further turnaround time in the kitchen!”

Also scoring in terms of sustainability, ConvoSense’s advanced assistance system automatically selects the optimal cooking programme with as little energy and water consumption, meaning operators can not only reduce operating costs, but help

action Grab your slice of the and subscribe today

34

Contact Andrew Emery | 01291 636344 | andrew@papa.org.uk

April 2020

OVENS protect the environment too.

Launching in the UK this year, ConvoSense models are ideally suited for restaurant chains and supermarkets that are not only looking to ensure food consistency across their sites, but are also looking to reap the extensive benefits of artificially intelligent catering equipment, advise their supplier, Welbilt (www.welbilt.uk).

FAST FOOD Earlier this year, Welbilt UK set out to help independent operators expand their hot food menus with ease thanks to its nationwide roll out of the Merrychef eikon® e1s – a compact ‘all-inone’ cooking solution which enables independent operators to easily adapt to changing customer and business needs, along with evolving menus and hot food trends, say the company.

Filling the gap in the market for an entry-level high-speed oven, the eikon® e1s opens up a world of new menu opportunities thanks to its combination of three heat technologies - convection, tuned impingement and microwave - which allows for cooking times up to ten times faster than conventional ovens.

“Whether it’s a bagel cooked in 30 seconds, a chicken panini in 50 seconds or a pizza in 140 seconds, the new Merrychef eikon® e1s is the ideal way for independent operators to cook, reheat, toast and bake a wide range of fresh or frozen food items to expand menus at the touch of a button,” says Steve Hemsil.

www.papa.org.uk

Featuring easyTouch® technology with an icon driven touch screen, the Merrychef eikon® e1s is extremely simple to operate, allowing staff of any skill level to produce professional food results without the need for excessive training and overcoming any language barriers, limiting operating errors and potential food wastage.

Arriving with pre-programmed menus ranging from paninis, French Fries, pastries and more, the Merrychef eikon® e1s (www. merrychef.com) allows operators to cook a wide variety of popular menu items at the touch of an icon, claim Welbilt.

Enclosed within a small footprint (500mm countertop depth and 400mm wide), the Merrychef eikon® e1s also features a sleek and modern black exterior, with soft edge design, making it perfect for front-of-house locations. A standby noise level of just 52dBA, means that it is unobtrusive in your environment, whilst low power consumption using less than 0.7 kwh makes it highly efficient from an energy perspective as well, point out the company.

A truly ‘plug and play’ easy to install cooking solution, the Merrychef eikon® e1s can be used with a standard domestic threepin plug. In addition, no water connection, drain or hood is required and the unit has a builtin catalytic convertor for fully ventless cooking. Thanks to a ‘cool to the touch’ exterior it can be situated in a tight gap without the need for additional space on the sides or back of the unit.

35

DELIVERY

Delivery and Takeaway

CENTRE STAGE Even before the draconian regulations that have now seen the closure - temporary, or ultimately otherwise - of many food-serving businesses, as well as unprecedented restrictions on the freedom of movement of their customers, online ordering, delivery and takeaway food options were very much on the rise, and now particularly so as food businesses strive to maintain their livelihoods.

A NEW LANDSCAPE Back in 2018, global information company, the NPD Group, reported that their data revealed that over the past decade the UK’s takeaway delivery market had grown from £2.4 billion to a burgeoning channel worth £4.2 billion as of February 2018 (a 73% increase).

Aggregators such as Deliveroo, Just Eat, hungryhouse and UberEATS had been the catalyst for this growth, they noted, levelling the playing field by allowing smaller 36

independents to be able to compete more effectively with the bigger foodservice chains. At the time, the NPD Group went on to add that it believed takeaway delivery would grow a further 17% in value over the next two years (at which point it could be worth as much as £5 billion, they claimed).

Right now, the government – via its “stay at home, protect the NHS, save lives” message - has made it very clear that as a country it believes that the next few weeks and months will be critical as we collectively

do as much as we can to help reduce the spread of COVID-19.

As a direct result, people are working from home where possible, schools have closed, and travel for most has come to a halt. In a short space of time, the pattern of life has changed remarkably in the UK, just as it has in many other countries, and with that change has come new requirements and new demands – new markets for some - not least in connection with concerns over access to, and supplies of, food.

April 2020

DELIVERY Online retail options are still viable in the current climate too, which is just as well as home-bound consumers have been relying on them for their supermarket shopping; stockpiling and boosting their average spend in the process. Some traditionally foodservice-focused companies are also in the process of switching their attention to consumers and deliveries direct to their homes, such is the drive to maintain income and customers.

It was on 23 March 2020 when the government took things a stage further by specifying which businesses should close (with the caveat of a review to come in three weeks’ time as of this start date) - namely, restaurants and public houses, wine bars, other drinking establishments, and other food and drink establishments including within hotels and members’ clubs, as well as cafés and canteens.

However, takeaway and delivery services were spared, and have been allowed to remain open and operational, meaning that people (including delivery drivers who are now designated as key workers) can continue to enter premises to access takeaway services, the government announced.

Businesses are being encouraged to take orders online or by telephone, the government advise, having also stipulated that food businesses should not provide seating areas (indoors or outdoors), for customers to consume food and drink on.

Going further, the government have also said that ordering in advance is strongly encouraged so as to avoid waiting in a communal area (as per Public Health England guidelines).

Additionally, planning regulation has been changed to enable restaurants, cafés and alike which do not currently offer delivery and hot or cold food takeaway to now do so if they so wish to (the legislation can be accessed online at http://www.legislation.gov. uk/uksi/2020/330/contents/made). People must not consume food or drinks on site at restaurants, cafés or pubs whilst waiting for takeaway food, the government have stated, and those venues offering takeaway or delivery services must not include alcoholic beverages in this list if their licence does not already permit its sale.

Employers such as delivery and takeaway food businesses who have people on site should also ensure that their employees are able to follow Public Health England guidelines (which can be found at https:// www.gov.uk/government/publications/ guidance-to-employers-and-businesses-

about-covid-19/guidance-for-employersand-businesses-on-coronavirus-covid-19), including, where possible, maintaining a two metre distance from others, and washing their hands with soap and water often (for at least 20 seconds), or using hand sanitiser gel if soap and water is not available.

WHO’S BEEN DOING WHAT? Just Eat - which has 35,700 Restaurant Partners in the UK, delivering to 95% of UK postcodes, claim the brand - were quick to launch an emergency support package for its independent Restaurant Partners (for a period of 30 days, starting from 20 March 2020 and ending 19 April 2020, stipulate the company). This £10m plus package of support will immediately direct funds back to Restaurant Partners, and see the following apply for the next 30 days as of its launch (20 March 2020).

• A commission rebate of one third (33%) on all commissions paid by independent restaurants to Just Eat. • The removal of commission across all collection orders to help reduce the pressure on restaurants’ delivery operations, where collection is still available.

• The waiving of all sign-up fees for new restaurants joining the platform (conditions apply for new Restaurant Partners wishing to join the platform. All restaurants must be FSA or FSF registered as a food business with the relevant local authority and provide proof of this and have a food hygiene rating of three or above or Pass in Scotland, stipulate the company).

In order to support restaurants’ cashflow, as well as unlocking additional revenue opportunities Just Eat says that it has also committed to continuing to pay restaurants weekly (including the rebate now in place), and relaxing any arrangements with independent partners that may be in place to enable them to work with other delivery aggregators, regardless of existing contractual terms, the company stated in their announcement of this package.

Andrew Kenny, UK managing director at Just Eat said: “These are some of the most challenging times the restaurants we work with have ever been through. We want to show our support and help them to keep their doors open, so they can focus on doing what they do best - delivering food to people across the UK every day. We know our Restaurant Partners are worried about their teams - from chefs to delivery drivers - and these measures will go some way to helping them maintain their operations and support their people.

“The food delivery industry has a crucial role to play at this time of national crisis and it is only right that as the market leader in the UK Just Eat steps up to help our independent partners so they can keep delivering for the communities that need them.”

Recognising the crucial role of food delivery in communities across the UK during this time of national crisis, Just Eat says that it is also working on other initiatives to support groups including the vulnerable and isolated, frontline workers and couriers (these will be announced in due course).

In recent years, Just Eat has come to operate a global hybrid marketplace for online food delivery. Headquartered in London, it has over 12.7m customers and over 35,700 Restaurant Partners in the UK, report the company, generating income through order-driven revenues, top placement revenues and connection fees and other charges such as for branded commodity items. Commission charged to Restaurant Partners accounts for 95% of revenues, they say, and is driven by the number of placed orders, the average order value (“AOV”) and commission rates, agreed with each restaurant on their platform.

The vast majority of orders placed through the Just Eat network are delivered by independent Restaurants Partners with their own delivery capability, and Just Eat’s commission for these orders is a maximum of 14%, say the company.

Mobile ordering technology provider, wi-Q Technologies, has responded to the effects of the virus pandemic by offering free access to its newly developed wi-Q Lite. This purpose-built software is being offered with no deployment fees, no transaction commissions, no contracts and free of charge for the first three months with a further cut in price by 50% for the remainder of 2020, say the company.

Whilst UK planning rules have been relaxed to enable businesses to make the move to take away without a planning application, restaurants and operators are still faced with the challenge of quickly adapting to new processes and systems to facilitate a takeaway offering, they point out. However, as a multi-award-winning provider of mobile ordering technology to world-leading hospitality brands, wi-Q says that it has access to an expert team of developers who have stepped in to offer support.

Launched ahead of schedule to help ease the impact of closure for small independent hospitality venues, wi-Q Lite is the little brother of their award-winning wi-Q platform used by large hospitality brands across the world. With the same functionality and a selfserve management dashboard that is simple to configure and manage, wi-Q Lite will enable venues to instantly make the switch to operate as a takeaway outlet, say the firm.

www.papa.org.uk 37

DELIVERY

Mamma Mia offers take-away and delivery service In response to the Coronavirus epidemic, Mamma Mia Pizzeria in Summertown, Oxford have reduced their operating hours and are offering a service focused on take-away and delivery.

The family-favourite restaurant is now open from 5pm-9pm Monday to Friday, and 12pm-9pm at weekends and customers can call to place their orders for collection (or book online for delivery from Deliveroo).

The second Mamma Mia restaurant in Oxford’s Jericho area has been closed fully until further notice, as too has The Perch in Binsey, a centuries old pub and restaurant operated by the same independent restaurant group.

“This is a truly challenging and unprecedented time that is undoubtedly affecting us all,” said owner, Jon Ellse. “We’ve worked with our staff and customers to find the best way that we can be of service to our local community, whilst minimising any risks to health, and feel a restricted hours take-away and delivery service is the best option.

“As government advice changes we will continue to monitor the situation, but hope to be able to remain open as long as we are able to.

It’s incredibly sad to have to close our Jericho restaurant as we consolidate, but we’re heartened by the response of our customers who have been so supportive. We will be back in full swing as soon as we’re encouraged to do so.”

First opened in Summertown in 1981, Mamma Mia Pizzeria has been an Oxford institution for almost 40 years, combining traditional, authentic recipes, fabulous imported Italian ingredients and a relaxed, family friendly atmosphere to bring a little bit of Naples to Oxford. Their second restaurant was opened in Jericho in 2009, proving just as popular as the original, and continuing their tradition of offering authentic pizza and pasta.

38

With no app to download, wi-Q Lite customers can simply access a venue’s menu via a URL link or QR code, place their order and pay by card. The universal interface is easily brand-customisable and offers product search as well as filtering for dietary and allergen requirements, they add.

Speaking about the decision to deliver wi-Q Lite through a cost-saving model, Graham Cornhill, co-founder and managing director of wi-Q Technologies, said: “The hospitality sector is facing unprecedented challenges as a result of Covid-19 and we have watched in disbelief as so many hard-working people have had to close the doors on businesses they have given everything they have to build up. More than anything, we simply wanted to help. Our team of developers has been working around the clock to bring forward the launch of wi-Q Lite, and to make it as accessible as possible. We are very proud of the result and excited to launch it to market.

“Technology can’t solve a lot of our current challenges, but it has the potential to transform others. If our solution can help venues to set up a simple and secure platform to continue delivering foodservice safely to their customers throughout the pandemic, we are happy to remove set up fees, contracts and commissions and waive the SaaS fee for the first three months to help them get started.”

Whilst larger chains, such as McDonald’s, Nandos and Greggs, having temporarily put a stop to services altogether in the UK, for smaller quick-service restaurants, this may not be the best option currently, point out wi-Q. Indeed, the communities secretary, Rt Hon Robert Jenrick MP, was quick to announce that planning rules were to be relaxed to enable such businesses to operate as hot food takeaways without a planning application, and many are doing so already (more information about wi-Q Lite can be found at https://www. wi-q.com/wi-Q-lite/).

GOING ONLINE “Setting up a delivery service provides an essential way for operators to maintain an income during the Covid-19 crisis, offering an opportunity to engage with existing customers and spark interest with new ones,” says Mohammed Essa, commercial director, Aviko UK & Ireland.

“There are many different ways operators can set up an independent delivery service.

For example, you could build your own web site. And for operators with one or two

restaurants, building your own web site might be the best option for you. Why not ask your employees if any of them have any relevant website / technical knowledge to assist you?

“There are plenty of web site builders with online ordering capabilities. Most are intuitive to use and feature drag and drop template builders that don’t require any technical expertise. These tend to come with a monthly fee depending on the package you choose.

It’s worth Googling ‘top 10 web site builders’ to look for impartial reviews of the services to work out which one suits your needs.

“If you run a chain of restaurants, then WordPress could be the option to quickly implement online ordering across all of your sites. The beauty of WordPress is that via a plugin called Multisite, you can have multiple versions of your online shop, so each restaurant can take orders separately, but you can still manage the menu and pricing centrally.”

To assist operators in setting up their delivery and collection service, Aviko reports that it has partnered with online ordering system, Flipdish, to provide an exclusive offer to get your online ordering set up in as little as two days.

Flipdish is an online ordering system tailored for restaurants, cafés, fast food operators and pubs, and via three levels of service, it says that it can provide operators with an online ordering platform to help guide them through the current situation and keep helping you when normal service returns.

Along with a discount on transaction fees, Aviko and Flipdish’s exclusive offer provides operators with a free web site and app enabled with online ordering that can be standalone or integrated into your current web site (operators can visit www.aviko.co.uk/ news/flipdish-special-offer to find out more), say the two companies.

“When it comes to your food delivery menu, important factors to consider are offering dishes that can withstand delivery, provide consistent quality every time and importantly can be easy and quick to cook in rush hour,” adds Mohammed Essa.

“Chips are a classic choice for delivery, working with a variety of takeaway favourites from burgers and pizza to fried chicken and fish and chips. However, delivery times can often cause chips to lose heat and go soggy, which is why Aviko has developed a range of fries with special coatings to remain piping hot and crispier for longer. From the Supercrunch range to our Sweet Potato Fries, all have been created with takeaway packaging in mind, meaning that Aviko’s extensive range is here to help.”

Alongside takeaway classics, Aviko also has a selection of sides and snacks to help bring a point of difference to delivery menus, including on trend Mac ‘n’ Cheese Triangles, April 2020

DELIVERY Hash Brown Bites (also known as Tater Tots) and Habanero Cheese Nuggets for a spicy bite.

With the hospitality industry’s landscape changing dramatically in the last month, Matthew Clark has announced that it is offering their customers a way to adapt and to keep going, without expensive set up fees. Their Local app allows restaurants and operators to take orders from customers for either delivery or “click and collect” with zero set-up costs or up-front charges, claim the company.

Businesses just need a logo, menu, contact details and Stripe Connect account to set themselves up on the app, say Matthew Clark, and consumers can then place orders on the web through their mobiles or over the phone (they can find their local delivery area simply by entering their postcode or visiting the locations page).

All the costs of developing Local and fees for every site that joins are covered by the wholesaler, bar a simple 2% transaction fee on every order, say Matthew Clark. Local is available to download from both the Google and Apple App stores (more information about the app can be found at www. matthewclark.co.uk/local).

SAFE DELIVERY As more high street foodservice operators focus on takeaway and delivered meals, there’s an increasing need for advice on the equipment and methods required to keep food safely, both when holding it and during transportation, point out equipment supplier, FEM, who have considerable expertise in these areas, and have put together some basic information for restaurants and operators who are making the switch.

Have a natter

London-based Natta (https://natta.co/) – a voice tech company developing apps for business across the Amazon Alexa, Google Assistant and Siri platforms – has partnered with Other Side Fried to launch what it claims is the UK’s first voice-powered takeaway delivery service (currently as an end to end takeaway delivery service via Amazon Alexa smart speaker).

At present, Alexa hosts some limited food ordering apps which mainly allow you to reorder food items previously purchased via smartphone, observe Natta, whereas Natta’s system allows users to enjoy the full takeaway experience on Alexa - regardless of whether the customer has ordered from the restaurant before or knows the menu, the company point out.

Thus, Natta have initially partnered with London-based iconic Brixton restaurant Other Side Fried to offer busy customers this unique service (customers order via Alexa and then get their order delivered via the operator’s courier, with all voice orders enjoying a 25% discount).

Natta founder, Jon Sprank, is convinced voice control is the future, with 55% of households being expected to own smart speakers by 2022, he reports.

“I got a smart speaker and was astounded at how little you could do with it. I wanted to order my takeaway on it and, having worked in the London F&B scene as the european sales director for iZettle, I knew the space well and set out to do it myself,” said Jon Sprank.

“At the moment the app is exclusively operational within 1.5 miles of Other Side Fried Brixton Central, but this is just the start. We are working on a voice-first food

This information can be found on FEM’s blog at www.fem.co.uk, and looks at the various options available for safe home delivery, including information on FEM’s own comprehensive range of relevant products that are currently available.

For example, delivery bags such as the Cambro GoBags are suitable for all types of delivery service since they are light enough to carry on foot or bike, yet use high density insulation to ensure food stays hot, point out the company (and look for ones made of a nylon fabric that’s machine washable, making hygiene easier, they suggest).

Insulated boxes can keep food hotter for longer, and they don’t need to be expensive, FEM emphasise. There are several ranges on the market made from EPP (Expanded Polypropylene) which is a highly effective insulating foam that’s also eco-friendly. For example, FEM’s Cambro GoBoxes are ultra-

delivery marketplace that we will be rolling out across London and the UK in the next few months.

“Consumers will finally be able to use voice assistants to research, select and order from their favourite restaurants, just as if they were having a conversation with a friend.”

HOW IT WORKS Open the Amazon Alexa app on your smartphone, head to the skills & games section, search for ‘Other Side Fried’ and click on the enable button.

Know what you want?

Easy - order and check out in one sentence.

Just ask Alexa to connect you with Other Side Fried and list the items you’d like to order.

Not sure what you want?

No problem. Alexa will send the menu to your phone straight away. You’ll find it in the Activity section of your Alexa app. Have a read and let Alexa know your pick.

Creature of habit?

If you always order the same thing, all you need to do is ask Alexa to send you your last order from Other Side Fried. And that’s it. lightweight yet can keep food hot (or chilled) for hours at a time, they claim (a 16.9 litre toploading GoBox, designed to hold ½ GN pans, has a list price of just under £35).

In the near future, FEM says that it is planning more advice pieces that will focus on other aspects of takeaway provision such as holding bins and heated ovens that will keep cooked hot food in peak condition before it is sent out for delivery.

www.papa.org.uk 39

ADVICE

PAPA delivery and takeaway guidance during COVID-19 Under the government’s pandemic restrictions, restaurants and takeaways are encouraged to stay open to offer hot food on a delivery or collection basis. The government is going to relax planning rules to allow pubs and restaurants, currently not offering delivery or takeaway services, to be able to do so.

The important factor is that those who decide to stay open need to do everything they can to safeguard their customers and staff.

The following are government guidelines and some advice for operators providing takeaway or delivery food services.

Additionally, the BSA (British Sandwich & Food To Go Association) has set up an Information Access Plan which allows individuals to obtain access to all of the advice on the BSA website for a single period of six months for just £12 (with similar for PAPA to follow).

SAFE DISTANCES • Takeaway customers should be required to order in advance by phone or on-line, ideally with payment made only by card at the time of order.

• Customers turning up on site without preordering should be turned away and asked to place their order by phone or on-line.

• Takeaway customers should be given staggered collection times to avoid queuing.

• Customers queuing to collect takeaways should be encouraged to keep at least two metres apart from each other.

• Customers should not enter the premises until their order is ready.

• Customers should only be allowed into the premises one at a time to collect their order.

• Physical distancing between customers and staff should be established – some food shops are using screening to separate staff and customers – others are asking staff to step back as customers pick up their purchases.

• Physical distancing also needs to take place in the food preparation areas. This may involve reorganising systems and marking out areas on the floor to keep staff apart.

40

• Takeaway customers must not be allowed to eat or drink while on site.

• Wherever possible prepayment should be made at the point the order is placed but if it is necessary to take payment on the premises contactless payment should be encouraged.

• If customers touch surfaces – such as card machines – they should be wiped down afterwards with a steriliser.

FOOD HANDLING • All those handling food must wash their hands thoroughly and frequently using soap and water for at least 20 seconds.

• Although it is thought very unlikely that coronavirus is transmitted through food, as a matter of good hygiene practice anyone handling food should wash their hands as a matter of routine, before and after handling food, and especially after being in a public place, blowing their nose, coughing or sneezing.

• Whenever a member of staff touches anything given to them by a customer they should wash their hands.

ORDER TAKING • Businesses new to delivery and on-line ordering will need to consider the logistics involved in taking orders – on-line facilities will be needed for taking orders and payments.

• Businesses relying on telephone ordering will need to consider the number of lines they need – a single line that is constantly engaged will deter customers. A mobile phone to take orders would be a cost-effective way of doing this.

• Those taking telephone orders need to be accurate in the information they take over the telephone in terms of both delivery addresses and card payments.

DELIVERY LOGISTICS • Businesses new to delivery should consider the equipment needed to make sure the delivered food is hot when it arrives at the customer. There are a variety of options from insulated pouches to hot boxes which are designed for this purpose. You will find suppliers of these at www.papa.org.uk April 2020

ADVICE possible – always lock vehicles when they leave them to make a delivery – avoid darkened passageways etc. – and, if threatened, hand over the food rather than taking risks.

• If an incident happens, drivers should be encouraged to report it to the business and to the police. If a driver is assaulted or damage is done to a vehicle they will need a crime number for insurance purposes.

ALCOHOL • While the government is committed to relaxing planning laws to allow restaurants to undertake deliveries this does not include the delivery of alcohol – you will need to apply for a licence for this.

• Delivery distances need to be considered in relation both to the economics of each delivery and the temperatures on arrival.

• Customers ordering online or by phone will want to know how long their food will take and will usually expect it within 30 minutes.

Fulfilling this requires careful kitchen/order management.

• Where it is practical, it will be more economic to combine deliveries but when doing this consider the extra time involved.

• Consider the safety of drivers making deliveries – there may be some areas where it is unsafe which you may want to exclude from deliveries.

• Consider whether to make a charge for delivery or not – you might consider free delivery over a certain order value.

• Consider who is going to do the deliveries – those new to this area are unlikely to have their own vehicles so it may be better to outsource this or recruit drivers with their own vehicles. With fewer people out and about, local taxi firms might be interested in working with you. Alternatively, you could pass delivery to one of the delivery specialists such as Deliveroo or Uber Eats.

www.papa.org.uk

INSURANCE • Be aware that standard business use insurance does not cover food delivery.

• It is very difficult for food businesses to get delivery insurance for their drivers and it may be necessary to get drivers to take out their own cover, which they can do just for the time they are working.

Owner drivers may not be aware of this and you will need to make this clear to them.

• If your business does not normally do takeaways or deliveries, make sure that your business insurers are aware that you are now doing this.

SECURITY • There have been a number of cases where delivery drivers have been assaulted either for the cash they may carry or for the food they are delivering.

• Do not ask drivers to collect cash from customers (insist on prepayment) and discourage them from carrying much of their own cash.

• Encourage drivers to take security measures to avoid risks as much as

MARKETING • Restaurants setting up delivery/takeaway operations will need to promote the fact to their customer base as, otherwise, they may assume they are closed.

• If the business has a customer database, it may be possible to inform all customers by email that the business is open for deliveries/takeaways but customers should be asked if they want to opt out of future emails and given the facility to do so.

• If the business does not have a database it can use, it will need to consider alternative marketing tools such as leafleting to get the word out.

• Another option may be to sign up with one or more of the aggregators who provide marketing support and provide on-line ordering for many takeaways and delivery operators. Be aware that they take a percentage of each order but in return they give you access to substantial databases.

During the current pandemic crisis, some are offering special free sign up deals and discounted charges. Just Eat, for example, has announced a £10m support package which includes waived sign-up fees and reduced commissions.

DISCOUNTING • Many pizza delivery businesses encourage consumers by offering discounts through money-off vouchers and deals, such as buy one and get one free. The pizza industry got caught up in discounting during the recession in 1990 and has never been able to get away from it since, although some more upmarket operators have succeeded.

• Before making a decision about offering deals, consider the potential impact on your brand, particularly in the longer term once life returns to some normality.

In addition to the information above, the Pizza Pasta & Italian Food Association has guidance on its web site (www. papa.org.uk) for deliveries, including guidelines for delivery drivers.

41

Pizza Pasta DPS Advert April 2020.qxp_Layout 1 14/04/2020 16:20 Page 2

Pizza Pa

FREE DELIVERY ON ORDERS OVER £30 Meal Containers & Lids RECYCLABLE

Fastpac Round Container STOCK CODE DESCRIPTION

QTY

PRICE

DFP00035 1Ltr (35oz)

300

£71.95

COMPOSTABLE

E

Fastpac Round Container STOCK CODE DESCRIPTION

QTY

PRICE

DFP00012 34cl (12oz)

500

£60.39

n

Fastpac Round Container

Fastpac Round Domed Lid

STOCK CODE DESCRIPTION

QTY

PRICE

DFP00024 75cl (24oz)

300

£59.61

STOCK CODE DESCRIPTION

QTY

PRICE

DFPL0012 34/45cl DFPL0024 75cl/1Ltr

500 300

£49.55 £47.30

P 2 Compartment Tray & Lid

3 Compartment Tray & Lid

STOCK CODE DESCRIPTION

QTY

PRICE

CBML1250 22.7x17.7x5cm CBML1001 Lid

365 £104.00 365 £93.32

STOCK CODE DESCRIPTION

QTY

CMT10003 22.7x11.7x5.3cm CMTL1003 Lid

365 £105.00 365 £90.85

PRICE

Foil Food Containers & Lids

Microwavable Containers

P

ST

C

B

S a

Microwaveable Plastic Container & Lids STOCK CODE

DESCRIPTION

QTY

PRICE

DMWC0500 DMWC0650 DMWC0750 DMWC0100

50cl (18oz) 65cl (22oz) 75cl (26oz) 100cl (35oz)

250 250 250 250

£27.12 £27.37 £31.68 £34.98

Excellent All Round!

Square Foil Container & Lid

Rectangular Foil Container & Lid

STOCK CODE DESCRIPTION

QTY

PRICE

CFC05003 23.9x23.9x5cm CFCL0001 Lid

200 250

£31.09 £16.71

STOCK CODE DESCRIPTION

CFC05001 14.1x11.6x4.1cm CFC05002 Lid

QTY

1000 1000

Rectangular Foil Container & Lid PRICE

£35.57 £18.02

STOCK CODE DESCRIPTION

CFC05005 CFC05006 CFC05004 CFC05007 CFC05010 CFC05011

19.7x10.5x4.9cm 19.7x10.5cm Lid 21.8x11.3x5.2cm 21.8x11.3cm Lid 12.1x9.6x4.1cm 12.1x9.6cm Lid

QTY

500 500 500 750 1000 1000

PRICE

£29.32 £12.36 £62.81 £20.82 £29.90 £13.39

4.8\ 5

Really good company to shop with. Communications, service and delivery could not have been bettered! I would also like to say thank you to the delivery driver who was cheery and thoughtful.....so grateful to him, and all delivery drivers, keeping us and this country going! A big hand clap for you all! Will be ordering more products soon.

C

ST

CB

Pizza Pasta DPS Advert April 2020.qxp_Layout 1 14/04/2020 16:20 Page 1

FREE DELIVERY ON ORDERS OVER £30

ESSENTIAL DISPOSABLES FOR HOME DELIVERY n TAKEAWAY FOOD CONTAINERS & LIDS n HOT CUPS & COLD CUPS n n FOOD BAGS, BOXES & CARRIERS n DISPOSABLE CUTLERY n DISPOSABLE GLASSWARE n n CLING FILM, FOIL & GREASEPROOF PAPER n PLATES AND DISHES n FOOD LABELS n

SHOP ONLINE AT

www.allianceonline.co.uk Paper & Card Food Containers

Plain White Pizza Box

Plain Kraft Pizza Box

Soup Container & Lid

Corrugated Brown Pizza Box

STOCK CODE DESCRIPTION

QTY

PRICE

STOCK CODE DESCRIPTION

QTY

PRICE

CFPB0010 25cm (10”)

100

£23.69

CKPB0012 30cm (12”)

100

£23.90

STOCK CODE DESCRIPTION

QTY

PRICE

CFPBB009 23cm (9”) CFPBB012 30cm (12”) CFPBB014 35.5cm (14”)

100 100 50

£17.30 £23.40 £17.42

STOCK CODE DESCRIPTION

QTY

PRICE

DSC00999 DSC01000 DSC01001 DSC01003 DSCL1003

250 250 250 500 500

£43.65 £42.02 £50.34 £74.05 £43.34

22cl (8oz) 34cl (12oz) 45cl (16oz) 90cl (32oz) (No Lid) 26-32oz Lid

Bagasse Hinged Meal Boxes Suitable for hot, cold or oily foods, Bagasse meal boxes are made from renewable materials which are completely compostable after use and can be recycled with food waste.

Clamshell Box (1 Compartment)

Clamshell Box (1 Compartment)

STOCK CODE DESCRIPTION

QTY

PRICE

CBCB0057 7x5”

500

£51.40

Clamshell Box (2 Compartment)

STOCK CODE DESCRIPTION

QTY

PRICE

CBCB1097 9x6”

250

£29.75

STOCK CODE DESCRIPTION

QTY

PRICE

CBCB0963 9x6”

200

£28.81

Top notch product & customer service- Superb!

This was my first order with Alliance,& I cannot recommend them highly enough; being in self isolation due to health issues, we are unable to join in the crazy bun fight that is shopping for loo roll. Ordering was a cinch, with accurate availability online, superb Customer Service on telephone, & problem free delivery. Fabulous!

HYGIENE

good hygiene Maintaining

In the midst of so much virus-related change and disruption, it goes without saying that for those food businesses who are able to remain in operation, good hygiene practices should not be neglected.

OVERLOOKED? As the government continues to remind the British public that hand hygiene measures must be followed by all in order to tackle the spread of COVID-19, foodservice and bio-medical refrigeration brand HoshizakiGram (www.hoshizaki-europe. com) says that it is taking the opportunity to urge caterers to keep the hygiene of their refrigerator as high as they would equipment on the frontline.

“A commercial refrigerator is one of the most important pieces of equipment in the kitchen for keeping both raw and cooked foods safe and slowing the growth of bacteria.

However, without good care and practice from the staff that use these appliances, caterers may not be allowing their commercial 44

refrigerator to do its job to its best and safest potential,” says Simon Frost, director UK & Ireland, Hoshizaki UK. “One of the best, yet overlooked, ways a caterer can effectively prevent the growth of bacteria is to ensure that safe temperatures are maintained within their refrigerator. For example, by keeping the fridge door shut as often as possible.

Likewise, caterers should try not to cram their refrigerators to full capacity as the cold air will not be able to flow freely and keep products at a safe temperature.

“We also urge caterers, especially at this time, to regularly disinfect the surfaces, shelves and handles of their refrigerators in addition to regularly cleaning filters so that safe temperatures can be maintained.”

DEEP CLEAN Specialist services provider Filta (www.filta.co.uk) has announced the launch of a new sanitising service which sanitises and kills Coronavirus (which carries COVID19), offering a proven solution utilising laboratory-tested and approved COVID-19 sanitising with a product kill time of just five minutes, say the company.

Filta’s service includes an environmentally responsible and sustainable sanitiser and disinfectant which uses ecofriendly, naturally derived, mild surfactants and a natural fermentation extract. Their product is laboratory tested and approved to be effective against all enveloped viruses as defined in EN 14476:2013 + A2:2019 (including coronaviruses and 2019-nCoV/ SARS-CoV-2 as well as a wide range of microbial species), add the firm. Carried out by trained Filta technicians the sanitising service kills Coronavirus, leaving a safe and contamination free environment, claim Filta.

Looking beyond lockdown, it is likely that customers will need to be reassured that sites are safe to visit, feel Filta, whose service

has been designed to provide that reassurance. In addition to the sanitising service, Filta also provides visible signage to leave onsite to show when the area was last sanitised.

“Filta has built a reputation for service excellence in the UK and we are proud to have forged strong relationships with clients across our service portfolio, which includes kitchen maintenance solutions, environmental services and wastewater treatment and treatment,” says Lee Shelton head of sales at Filta Group.

“Our nationally located technicians apply the product using a range of technologies from sprayers to electrostatic foggers which kills the virus on all high touch point areas including surfaces, handles and furniture. At the end of the treatment we then provide a certificate to confirm the room has been sanitised.

“We are already working with hospitals and care homes, schools, universities, offices, motorway services, stadiums, bus and train companies, and even zoos to help mitigate the risk for their employees, customers and visitors. It’s great to think we are making such a difference.”

April 2020

index of products DELIVERY &

KITCHEN & SERVING

Beer

PACKAGING

EQUIPMENT

Carnevale Ltd.

Heated Pizza Delivery

Bakery Ovens

Bag Systems

Chefsrange

Cooktek (MCS Technical

Chargrills

Products)

Chefsrange

BEVERAGES

Coffee Carnevale Ltd. Mineral Water Carnevale Ltd.

DOUGH & PIZZA

Soft Drinks

EQUIPMENT

Carnevale Ltd.

Pizza Accessories

Wine, Spirits & Liqueurs

Pizza Plus Foodservice

Displays Chefsrange Drinks Systems Carnevale Ltd.

Salvo 1968 Ltd

Fryers

Pizza Making Systems &

Chefsrange

Equipment

Jestic

Chefsrange

Griddles

Cooktek (MCS Technical

Chefsrange

BREAD, CAKES &

Products)

Cooktek (MCS Technical

DESSERTS

Jestic

Products)

Continental Quattro Stagioni Ltd. Carnevale Ltd.

Garlic Bread Riva Foods CHEESE, DAIRY & EGGS

Pizza Direct UK Pizza Ovens Chefsrange Jestic Pizza Plus Foodservice

Jestic Holding Ovens Jestic Induction Cooking & Holding

Cheese

FISH & SEAFOOD

Cooktek (MCS Technical

999 Pizza Toppings

Other Fish & Seafood

Products)

Leathams PLC

Preparation Counters

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

Chefsrange FLOUR & BAKERY

Refrigeration

Concentrates

Chefsrange

Eurilait Ltd.

Allied Mills

Extons Foods

Durum Semolina

Futura Foods UK Ltd.

Allied Mills

Glanbia Cheese Ltd.

Carnevale Ltd.

Leathams PLC

Flour

MEAT Bacon Dawn Farm Foods Ltd.

Allied Mills

Leathams PLC

Carnevale Ltd.

Beef

Salvo 1968 Ltd

Leathams PLC

Stateside Foods Ltd.

Whitworth Bros. Limited

Chicken & Other Poultry

The Cheese Warehouse

Icings

Leathams PLC

Eggs

Allied Mills

Ham

Futura Foods UK Ltd.

Improvers

Carnevale Ltd.

Lupa Foods Ornua Ingredients Europe

Leathams PLC Mozzarella Carnevale Ltd.

Allied Mills Premixes (Bread & Cakes)| Allied Mills

Dairy Partners Ltd.

Dawn Farm Foods Ltd. Foods Ltd.

Continental Quattro

Dawn Farm Foods Ltd.

Stagioni Ltd.

GCL Food Ingredients.

Leathams PLC

Lupa Foods

Salvo 1968 Ltd.

Salvo 1968 Ltd

Stateside Foods Ltd.

Pancetta

Salvo 1968 Ltd. Parmesan

FRUIT & VEGETABLES

Eurilait Ltd.

Chargrilled Vegetables

Futura Foods UK Ltd.

Carnevale Ltd.

GCL Food Ingredients.

Olives Leathams PLC

COMPUTING

Lupa Foods Martin Mathew & Co. Ltd.

Carnevale Ltd. GCL Food Ingredients.

Pepperoni Carnevale Ltd. Danish Prime Dawn Farm Foods Ltd. GCL Food Ingredients.

READY MEALS Italian Conveni READY PREPARED Prepared Pasta Meals Freiberger UK Ltd. Prepared Pizza (Chilled) Conveni Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. RICE Surgital SPA

CHAIRMAN

Geoff Parsons, Basilico

VICE-CHAIR

Keith Griffiths, Yum

SOUPS, SAUCES, STOCKS & DRESSINGS Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd. Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pizza Sauces Conveni Leathams PLC Lupa Foods Martin Mathew & Co. Ltd. Pizza Plus Foodservice Salvo 1968 Ltd Stateside Foods Ltd. Soups Conveni TOMATOES Canned Tomatoes Lupa Foods Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Passata Lupa Foods Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Leathams PLC Lupa Foods

FORMER CHAIR

Independent Vacancy

ITALIAN RESTAURANT

Vacancy

AGGREGATOR

Freiberger (Richard Harrow)

Seth Gulliver (Just Eat)

FROZEN PIZZA MANUFACTURER

Maurice Abboudi

CHILLED PIZZA MANUFACTURER

Italian Meat & Sausages

Pizza Bases & Crusts Pan' Artisan Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd. PIZZA TOPPINGS Fish Carnevale Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Danish Prime Dawn Farm Foods GCL Food Ingredients Pizza Plus Foodservice Stateside Foods Ltd.

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:

Vacancy

Futura Foods UK Ltd.

The Cheese Warehouse

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

Stateside Foods Ltd.

FOOD WHOLESALERS

Glanbia Cheese Ltd.

PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. GCL Food Ingredients.

Leathams PLC Lupa Foods Makfa JSC Pasta (Fresh) GCL Food Ingredients.

Martin Mathew & Co. Ltd. Salvo 1968 Ltd. Surgital SPA

Leathams PLC

Eurilait Ltd. GCL Food Ingredients.

OILS & VINEGARS Oil Martin Mathew & Co. Ltd. Olive Oil GCL Food Ingredients.

Leathams PLC Lupa Foods Martin Mathew & Co. Ltd. Salvo 1968 Ltd Vinegar Martin Mathew & Co. Ltd.

Stateside (Ian Kent ± substitute Phil Goodall)

PASTA MANUFACTURER/ DISTRIBUTOR

Vacancy

SUPERMARKETS

Chilled - Vacancy Frozen - Vacancy

PIZZA RESTAURANTS

Chain Vacancy Independent Vacancy

CONSULTANT SUPPLIERS

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

PIZZA DELIVERY OPERATORS

Salami

Chain Papa John's (David Scott)

Online Ordering Solutions

INSURANCE

Carnevale Ltd.

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

Just-Eat.co.uk Ltd.

Insurance Protector Group

Danish Prime

SOLUTIONS

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

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

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

C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774 Chefsrange Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

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

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

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

Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk IPR Events London Ltd. The Plaza, 535 Kings Road, London SW10 0SZ Contact: Stanislava Blagoeva Tel: 0207 352 4356 slava@iprconnections.com www.iprconnections.com

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

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

Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup Denmark Mobile: +44 7764 337190 Mail: kpeac@danishcrown-toppings.dk www.danishcrown-toppings.dk

Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Andrew Thorne Tel: 01775 767655 01775 767656 andrew.thorne@freibergerukltd.co.uk

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR Contact: Jo Carter Tel: 01666 890500 Fax: 01666 890522 jo@futura-foods.com www.futura-foods.com GCL Food Ingredients Dunsil Road, Engine Lane, Newthorpe, Nottingham NG16 3PX Contact: David Staiano Tel: 01773 533944 david@gclfoodingredients.com www.gclfoodingredients.com

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

index registered suppliers PAPA

Lupa Foods Ltd. Suite A31, Elstree Tower, Elstree Way, Borehamwood, Hertfordshire WD6 1SD Contact: Simon Bell Tel: 0208 2362222 simon@lupafoods.com www.lupafoods.co.uk Makfa JSC Vspolny Lane, Building 5, Construction 1, Office 1, Moscow 123001, Russia Contact: Elena Karmanova Tel: +7 351 255 97 16 (ext 2416) karmanova@makfa.ru www.makfapasta.com

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthew@martinmathew.co.uk www.martinmathew.co.uk

Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredientsuk.com Pan’Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9FQ Contact: Karen Oakes Tel: 01730 811490 karen.oakes@panartisan.com www.panartisan.com

Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Andrew Hargrave Tel: 01482 837285 Fax: 01482 824323 andrew.hargrave@rivafoods.co.uk www.rivafoods.co.uk

We also produce a alal range of H products

We re Manufactu a zz hargioni pi toppings

A

Tel: 0161 702 8447

email: sales@pizza-toppings.co.uk

Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.co.uk

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

To advertise or to subscribe contact Andrew Emery on 01291 636344 | andrew@papa.org.uk

THE ONLY PIZZA & PASTA INDUSTRY EVENT IN EUROPE

ORGANISED BY

#PIZZAPASTASHOW

The European Pizza & Pasta Show 2020 11-12 November

ExCeL London

IN ASSOCIATION WITH

VISIT OUR VIRTUAL B2B PLATFORM

www.Marketplace.PizzaPastaShow.com