I hope you enjoy my rst issue. There is a fresh look and feel to the magazine – but as always, it’s packed with news and features.
Enjoy our detailed preview of the European Pizza & Pasta Show [21-22 June], while we get up close and personal with the new vice-chair of the Pizza, Pasta & Italian Food Association, Sunny Chhina.
Our main feature examines the impact of plant-based foods, while desserts are looking better than ever.
Please get in touch at my email below, with any feedback or suggestions. It’s an exciting time for the magazine, but it’s nothing without your input. Cheers!
ALEX BELL - EDITOR alex@jandmgroup.co.ukEditor Alex Bell telephone 01291 636349
e-mail alex@jandmgroup.co.uk
Advertising Andrew Emery telephone 01291 636334
e-mail andrew@jandmgroup.co.uk
Production Gareth Symonds telephone 01291 636339
e-mail gareth@jandmgroup.co.uk
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e-mail subscriptions@papa.org.uk
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PAPA ASSOCIATION
14 PAPA Awards 2023.
FEATURES
22 A slice of the action – interest in plant-based food is skyrocketing, especially around pizza.
40 Just desserts – visually stunning and unusual avour combinations are all the rage.
PREVIEW
30 Recipe for success – the European Pizza and Pasta Show (EPPS) is back!
ARTICLES
36 Throwing it all away – overconsumption is a massive problem, which we all need to take responsibility for.
44 Females in franchising – Sarah Menzies is blazing a trail at Papa Johns in St Andrews, Scotland.
PROFILE
46 Sunny Chhina, the new vice-chair of the Pizza, Pasta & Italian Food Association (PAPA).
REGULARS
48 New products.
49 Index of suppliers.
50 Classi eds.
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. 2023
Orchard Ovens Professional, the exclusive commercial equipment suppliers of Valoriani ovens in the UK, have created a new resource for mobile caterers. Upwardly Mobile is available in the mobile catering section of valorianiuk.com. It follows a large number of ‘rescue missions’, launched by Orchard Ovens Professional, to assist mobile caterers who have found other ovens falling apart after a relatively short period of use.
“Given that so many poor ovens have flooded the market and lured in many start-ups, who have been financially burnt as a result, we felt it was time for us to put something together to help mobile caterers make better decisions,” said Orchard Ovens professional director, Andrew Manciocchi.
The booklet takes mobile caterers through desired capacity, their menu, health and safety legislation and return on investment. It highlights how to avoid issues such as red-hot pizza oven shells and non-compliance within Clean Air postcode areas, while also focusing on pitfalls that can be easily avoided.
Backing the creation of the booklet are two case studies. The first, from Amo La Pizza – a Peterborough-based mobile catering business – highlights how upgrading a mobile oven to a wood-fired, artisan-built Valoriani ‘Fornino 75’, has proved just the ticket for owner Daniela Weston.
She is now able to produce the Neapolitan-style pizza that she has been specially trained for, with no issues around speed or quality of service, even winning Best in Show at the Burghley Christmas Fair 2022.
The other case study relates to South Wales-based Scorchini’s Pizzeria, who strayed from the Valoriani mobile oven stable for a while and paid the price.
As owner Gareth George said of the oven they mistakenly bought: “The food quality was hard to manage, as the oven simply didn’t retain the heat, creating huge inconsistencies in cooking. It simply couldn’t produce the Neapolitan pizza on which we pride ourselves. We knew we
had to abandon it and return to Orchard Ovens to see what they could offer, in terms of a Valoriani oven that was larger than our original start-up, which served us very well at the time – a Valoriani Fornino 75.”
For George, who trained as a pizzaiolo with the Associazione Verace Pizza Napoletana (AVPN) in Naples, the standard of pizza is integral to business success. “We have realised that anyone at the top of their game in the catering world is using a Valoriani oven and we are delighted to be back in the fold.”
Manciocchi said: “It is fabulous to gain such endorsement for our commercial ovens, but we want to help mobile caterers avoid going through all of the pain, before they arrive at the right solution. Our booklet will hopefully play a large part in that, at a time when getting financial decisions right is absolutely crucial within the world of hospitality.”
Visit valorianiuk.com/mobile-cateringsolutions/. Or call 01772 250000.
The latest trade figures are in, PAPA delivers a response to the Action on Salt report and there’s a new Young Risotto Chef of the Year.
Britain’s leading managed restaurant, pub and bar groups achieved like-forlike and year-on-year sales growth of 6.9% in April 2023, according to the latest Coffer CGA Business Tracker.
It is a seventh positive month in a row for the Tracker – produced by CGA by NIQ in partnership with The Coffer Group and RSM UK – and significantly higher than the figure of 1.4% in March. However, growth remains well below the current rate of inflation, and rising costs continue to impact spending and margins.
April trading was boosted by public holidays. Good weather helped draw consumers to pubs, where like-for-like sales were 8.1% ahead of April 2022. Growth in the restaurant sector was at 7.6%, but bars had another difficult month, with sales down 9.1%.
Managed groups continued their strong post-Covid recovery in London, where April sales rose 10.4% year-onyear – just ahead of inflation. Growth beyond the M25 stood at 5.8%.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “April’s figures show the resilience and appeal of managed restaurant, pub and bar groups in a very challenging market. It’s pleasing to see the sustained recovery in London, where Covid restrictions took a heavy toll on hospitality. Consumers clearly remain eager to eat and drink out, and we can be optimistic that their spending will increase when household bills start to ease – but with inflation so high,
growth in real terms remains elusive.”
Mark Sheehan, managing director at Coffer Corporate Leisure, said: “Eating and drinking out sales continue to lag inflation. Pubs and restaurants are seeing sales growth, much of which is on the back of price rises. There is innovation in the sector and competition remains strong. Inflation can breed inflation. Consumers are not surprised by price rises, but operators need sales to at least keep up with costs and volumes to increase. While numbers continue to improve, we are not yet seeing this.”
CGA collected sales figures from 75 leading companies for the latest edition of the Coffer CGA Business Tracker.
Meanwhile, CGA by NIQ also reported that leading managed restaurant groups saw delivery and takeaway sales drop 1% year-on-year in April, in the latest Hospitality at Home Tracker.
Year-on-year trading has been negative for 17 months in a row, following a boom in 2020 and 2021 as a result of lockdowns. Deliveries and takeaways by value attracted 14% of groups’ total sales in April – sharply down from 24% in April 2022.
However, the Tracker indicates that year-on-year comparisons are easing. April’s 1% decline compares with 6% in February and 3% in March – raising confidence that demand for deliveries and takeaways is starting to stabilise.
Paul Newman, head of leisure and hospitality at RSM UK, said: “A full month without train strikes undoubtedly contributed to central London pubs and restaurants enjoying like-for-like sales growth of over 10% for the first time since the end of the pandemic. Cost pressures might be easing, but they haven’t gone away, and the ability to trade without interruption is crucial if the sector is to take full advantage of rising consumer confidence.”
Year-on-year trading has been partly protected by rising menu prices, while volumes have fallen significantly. Groups’ delivery order volumes in April were 10% below the same month in 2022, while takeaway and click-andcollect orders contracted by 9%. With inflation in double digits, the value of trading is further behind in real terms.
Chessell said: “Seventeen successive year-on-year drops in delivery and takeaway sales partly reflects the steady return of consumers to restaurants. But with our Tracker showing only modest growth in eat-in sales during that time, amid very high inflation, there is no escaping the fact that total sales have been significantly down in real terms.”
“April’s figures show the resilience and appeal of managed restaurant, pub and bar groups in a very challenging market. It’s pleasing to see the sustained recovery in London, where Covid took a toll.”
A recent report by Action on Salt – a group concerned with salt and its effects on health, supported by 22 expert scientific members –was greatly critical of salt levels in pizza. Here, Jim Winship, director of PAPA (the Pizza, Pasta & Italian Food Association), offers his thoughts on behalf of the organisation.
The report on salt levels in pizzas, published by CASH (Consensus Action on Salt & Health), excelled itself in selectively choosing data to make its case.
PAPA decided not to respond to the report publicly, as we did not want to give it greater credence and it seems most of the media saw through it, as it gained little traction in the press. Nevertheless, we would like to put the record straight.
One of the facts buried in the report was the huge amount of work that the industry has done to reformulate pizzas to make them as healthy as possible. Even the government officials responsible for setting health targets recognised this in their last report on salt targets.
This is endorsed to an extent by the report, which does highlight the significant reductions in some pizzas made by Goodfellas and Pizza Express. However, the CASH press release ignored such findings to cherry-pick more sensational claims to try and win media headlines.
Neither did the report recognise that the pizza industry does not deliberately add salt to its products. Salt is an essential ingredient in the making of dough, but otherwise the salt comes from the other ingredients for the toppings, which are popular with some consumers, although they are rarely the volume sellers.
What we will never do is make a claim that pizza is a healthy option – but it does no harm when part of a balanced diet. Furthermore, health is a very individual thing. Some people can eat more than others without doing harm to themselves and, in the case of salt, some need more than others. Athletes and those taking exercise require more than the recommended average daily intake, for example. Neither can we dictate to consumers what they can or cannot eat. We live in a free society where people rightly make their own choices – whether that’s to indulge on a Friday night, or eat a whole pizza rather than a recommended portion.
To try and dictate to consumers what they can buy would be suicidal for any business. At the same time, our industry has expressed its desire to work with government to help consumers make healthier choices more easily. We are equally
willing to work with CASH to this end, but not by publishing misleading reports simply to grab headlines.
The following are some of the ‘facts’ that CASH chose to ignore. In the case of retail/manufactured pizza, they did not highlight that their research showed that 85% of the pizzas they sampled met current government targets. Are they suggesting that businesses should not allow consumers to purchase any product that goes over the target?
The fact that they randomly took data from packs puts into question the whole of their argument, as it takes no account of sales volume. One pizza might have a very high salt content, but not sell in any volume. Particularly in cases where only a small number of pizzas were sampled from a particular retailer, this can distort data considerably.
It appears that samples were not managed fairly. We are not aware, for instance, that Sainsbury’s has 52 varieties of pizza on offer – or Domino’s 426! This implies the same varieties were multiplied in some cases to get to the data they wanted, while others were selectively chosen. Contrarily, only two were chosen to be included from some other retailers. Domino’s must be livid at being so unfairly quoted.
With foodservice, in most cases the samples were too small to be meaningful. With Franca Manca and Zizzi, for instance, they included data of only four products. The low level of sampling raises questions over the accuracy of statements, such as 57% failing to reach targets.
The report goes on to demand that the government introduces a levy on companies failing to meet salt-reduction targets and for these to be mandatory. In other words, remove the right of consumers to make choices.
Where we agree with the report is in its recommendations for consumers – to read nutrition labels and manage diets.
Unless consumer demand changes, there is a limited amount that businesses can do to alter habits. To do so against the tide of consumer opinion would be commercially suicidal. However, by working together, we can help shift demand and make real change for the long term, through a combination of education, awareness and clear, unambiguous labelling.
“One of the facts buried in the report was the huge amount of work that the industry has done to reformulate pizzas to make them as healthy as possible.”
The Burnt Chef Project has launched its annual social impact report for 2022, highlighting the level of support, training and guidance delivered by the not-for-profit organisation worldwide. Serving up the Tools offers a detailed insight into the mental health crisis across hospitality.
Its release highlights the vast numbers of people that The Burnt Chef Project has aided in the past year and life-saving work undertaken.
In 2022, The Burnt Chef Project significantly expanded its services and made an impact with a recent launch with Restaurants Canada in Toronto, as well as throughout the UK – boasting a team of 136 ambassadors around the world. The organisation also welcomed a Senior Executive Team to further push the organisation forwards, relaunched its Level 4 Hospitality Workplace and Mental Health Apprenticeship, and created a partnership with the Thrive Mental Wellbeing app.
Founder, Kris Hall, said: “It’s been an incredible year for The Burnt Chef Project, with support provided to thousands of individuals. I’m really pleased to have influenced changemakers within the hospitality community who are supporting their peers and teams, while adjusting internal structures and cultures to ensure workplace environments are healthier.”
The launch of the social impact report details that The Burnt Chef Journal Podcast hit 76,000 downloads in 2022, reaching 100 countries. Hosting weekly discussions with industry experts from both inside and outside hospitality, this success means crucial topics are being heard by more people than ever, normalising the conversation and raising awareness of the work the project is doing.
A substantial 2,346 hours of in-person training were delivered throughout the year, made possible by the in-house team which grew to eight people – a service that was very well received, with testimonials stating: “We learnt about the need to engage, to empathise use of Wellness Action Plans, decreasing and identifying the signs and triggers of mental illness.”
The Burnt Chef Project has also launched its #notjustforchefs campaign to highlight the variety of roles that they have been supporting and training over the past few years. Services are bespoke to those in the hospitality industry, irrespective of their role.
To find out more about the 2022 report, visit theburntchefproject.com/about.
Sacla is partnering with The Natasha Allergy Research Foundation to help fund vital new research designed to help stamp out serious allergies.
Sacla has committed to donating one penny for every jar of Pesto sold in the UK – with a fundraising target of £500,000 over three years. It is available in 14 different recipes.
Clare Blampied, MD Sacla UK, said: “We use allergens in our recipes, so we are supporting The Natasha Allergy Research Foundation to help them
fulfil their ambition to make allergy history.”
The charity was set up by Tanya and Nadim EdnanLaperouse following the death of their daughter Natasha in 2016. They successfully campaigned for ‘Natasha’s Law’, which requires all food outlets to provide full ingredient lists, with clear allergen labelling on food pre-packed for direct sale.
Ednan-Laperouse said: “We are delighted that Sacla are joining us in the fight to make allergy history by funding our ground-breaking research. Every child has the right to feel and be safe in their environment, be that home, school or university.”
On average, two children in every classroom have a food allergy, while up to three million people in the UK are living with food allergies.
strength; a testimony to the young chef talent emerging in this country. Emily’s dish was not only perfectly executed, but also beautifully balanced, with traditional creaminess found in a great risotto, clever textures and presentation. An altogether outstanding dish.”
those that they are going to work with.”
Emily Simkins, aged 19 from Hitchin, has won the Riso Gallo UK & Ireland Young Risotto Chef of the Year 2023. She gets an all-expenses paid, four-day work experience with renowned chef Fabio Pisani and Alessandro Negrini and their team at the two Michelin-starred Il Luogo Aimo e Nadia in Milan, alongside a visit to the rice mill of Riso Gallo.
The competition included 12 young chefs in the Grand Final at Tottenham Hotspur Stadium, with the award being presented by Ambassador Lambertini, from the Italian Embassy in London.
Simkins impressed with her Jerusalem Artichoke Risotto. Chairman of the judges, Paul Gayler, said: “This competition goes from strength to
Simkins said: “Wow! What an experience. I first entered in 2021, when I joined level 2. This gave me the inspiration and drive to try again in 2022, producing a humble, seasonal and sustainable dish – Jerusalem Artichoke Risotto with Artichoke Bark, Leeds Blue Yorkshire Pecorino, Toasted Hazelnuts and Truffle Oil. I was awarded the wild card in my heat, and was luckily pulled through to the final.
“Since then, I was in at college at any opportunity, making sure every element on my dish was as perfect as it could be,” continued Simkins. “At the final, the buzz of the stadium was thrilling. I was in so much shock and disbelief, but incredibly happy. I’m still on cloud nine and will be for a very long time.”
Jason Morrison, MD Riso Gallo UK, said; “We at Riso Gallo are proud to support our young British chefs, with work experience opportunities. Their kitchen abilities have been seen and tasted by
The final judging panel was led by consultant chef Paul Gayler MBE, along with Danilo Cortellini, consultant chef at the Italian Embassy; Adriano Cavagnini, executive chef at the Bvlgari Hotel; Fabio Pisani (patron with chef Alessandro Negrini) from Il Luogo Aimo e Nadia in Milan; Davide Degiovanni, head chef at 5 Hertford St; and Francesco Dibenedetto, head chef at Bibendum in London.
Pisani commented: “This competition is a great opportunity, not only for the
young chefs to grow, but also for us to meet a different culture and food perspectives, share new ideas and imagine – together – different ways to honour and celebrate the finest rice.”
In such a close competition, the judges awarded two runner-up places – Lee McDonagh and Nathan Cooper –who have both won work experience at the Italian Embassy in London and also at the new Claude Bosi restaurant at the Peninsula hotel.
Riso Gallo, the first international brand in the sector to have produced rice from sustainable agriculture, is supplying Tottenham Hotspur Stadium with its range of sustainable rices.
Morrison continued: “For over 165 years, Riso Gallo has supplied many top chefs across the world with Italian rice of the highest quality. We understand their passion and commitment to their craft, and the years of training they undertake. We launched this competition to help foster and reward the next generation, who can inject personality, passion and creativity into their own vibrant, exciting risotto dish.”
Hokodo, Europe’s leading provider of digital trade credit, and Mangopay, a platform-specific payment infrastructure provider, have formed a strategic partnership, making Hokodo’s solutions available to Mangopay B2B platforms. This cooperation allows B2B marketplaces to foster their growth and scale payment capability.
In the B2B e-commerce space, thousands of industry-specific marketplaces are in operation, serving as a bridge, connecting suppliers with buyers globally. Large suppliers and other merchants are capitalising on the phenomenon, with 75% actively developing marketplace strategies. With up to 80% of B2B transactions expected to be online by 2025, seamless
payment experiences are a priority.
Enhancing Mangopay’s payment infrastructure capabilities with Hokodo will help B2B players drive global growth for marketplaces. With their combined solutions and expertise, the two companies deliver a comprehensive payment offering and optimised flows. From the granting of credit terms and payment collection, through the disbursement of funds to sellers and operators’ commissions, funds flow smoothly thanks to the partnership.
“The success of a given marketplace relies partly on providing buyers and sellers with a payment experience that they cannot replicate off-platform. Business buyers expect payment terms, while suppliers want to get
paid up front,” explained Raphael Caruso, director of strategic projects & partnerships at Hokodo. “Marketplace operators also need access to their funds as soon as possible to avoid working capital issues. Together, Mangopay and Hokodo’s complementary solutions satisfy the demands of each party.”
“Businesses need to move quickly to keep up with changing consumer preferences,” said Luke Trayfood, chief revenue officer at Mangopay. “For five years, Hokodo has been a powerful solution for businesses to reach new customers and drive growth. Mangopay users can get started accepting payments with Hokodo in mere minutes and providing better payment user experience, ensuring higher conversion.”
Premium pizza and cocktail brand, PizzaLuxe, has partnered with TGP International as part of its franchise expansion strategy, with its latest alfresco restaurant now open at 3 Henrietta Street, Covent Garden.
PizzaLuxe, known for its thin-crust, freshly made 13” pizzas using the brand’s signature, 96-hour, slowproven sourdough, will join the likes of Lilly’s Cafe, Pivot British Bar & Bistro by Mark Greenaway and El Ta’Koy, with a 30-cover summer restaurant, bar, terrace space in the Covent Garden Piazza.
PizzaLuxe began life a decade ago as a weekend stall on Brick Lane, and this will see a return to the capital. The business has evolved and expanded through the north of England and Midlands, including restaurants in Leeds and Manchester. PizzaLuxe also has an existing travel partnership with SSP.
The new site has been created as a pop-up, showcasing the fast-casual restaurant to potential franchisees, in partnership with TGP International –who specialise in providing franchise partners with market insight, preopening and marketing support, employee selection and menu creation, plus future business development.
Paul Goodale, founder of PizzaLuxe and former Harrods director of restaurants, commented: “I am very proud of how the PizzaLuxe concept has grown since we began on London’s Brick Lane, and it’s a true testament to the team’s work and dedication that we are now returning to London.
“We look forward to welcoming customers to our terrace throughout the spring and summer. Our partnership with TGP International promises to be the perfect platform upon which to build our next stage of growth.”
Expect signature flavours, such as the Cinque Formaggi, featuring mozzarella, gorgonzola, feta, halloumi and goat’s cheese; or the Pollo topped with pesto
chicken, black olives, artichoke heart & mushroom. PizzaLuxe will also be serving Salmone Bianca pizza, which fuses smoked and roasted salmon with gremolata, piccalilli and crème fraiche.
In 2021, PizzaLuxe opened its flagship branch in the Manchester Arndale, with the first QSR in the UK with a full-service cocktail bar. Also in 2021, the brand secured a partnership with the Extra Motorway Service Area Group, bringing its handcrafted pizzas to Peterborough and Cambridge, as the first independent restaurant brand to operate a highquality, full-service restaurant and bar at motorway travel sites.
The PizzaLuxe terrace is open MondaySunday, from 12pm until 9:30pm.
reduce waste and improve output, while optimising the raviolimaking process. The BE90 can cut, fill and seal up to 120 ravioli parcels every minute, depending on size and type.
A compact, countertop, double-sheet ravioli maker with interchangeable moulds, the BE90 creates a range of artisan ravioli, automatically dose-filling each piece as required. With a variety of moulds available – including square, triangle, halfmoon and rectangular – the BE90 gives operators complete choice over the type of pasta added to their menu.
Renowned for its range of quality artisan pasta makers, Bottene is a prominent manufacturer of professional catering equipment. Seen as one of Italy’s best-kept secrets for more than a century, Bottene combines proud Italian craftsmanship with modern-day innovation.
Designed to complement freshly made pasta with the perfect dose of flavoursome filling, the BE90 ravioli maker delivers convenience and consistency in any type of busy professional kitchen.
Designed for restaurants serving high quantities of freshly made ravioli, the Bottene BE90 electric ravioli maker helps
Compatible with the other pasta making machines and extruders in the Bottene portfolio, the BE90 is a practical addition to any professional kitchen. Steve Elliott, sales director at Valentine & CuisinEquip, said: “The Bottene pasta making equipment range is renowned the world over for its ability to produce delicious, fresh artisanal pasta and is used in some of the very best professional kitchens. The BE90 takes ravioli making to an all-new level. Constructed with top quality materials and finished in stainless steel, the appliance is simple to use and delivers the very highest standards of consistency.”
Built to last, the BE90 is made with the best materials for enhanced durability. An effortless foot pedal operation ensures it can be used by any member of the team and is suitable for even compact kitchen environments.
Visit cuisinequip.com or call 0118 957 1344.
SevenRooms, a global guest experience and retention platform for the hospitality industry, has released a new product feature, Pre-Shift, providing operators with key shift details they can leverage to inform and lead pre-service meetings. Pre-Shift is built to simplify pre-service meetings for restaurant operators and their staff around the world.
Operators are given a real-time, unified view of everything they need ahead of each shift, saving employees time with an out-of-the-box informational report. Instead of paper printouts and laborious briefing forms, Pre-Shift allows teams to harness rich customer data with up-to-the-minute information on every guest.
With ongoing labour shortages, PreShift can act as a tool to help operators
with administrative tasks, like pulling guest and reservation data, to optimise a team’s pre-shift meeting ahead of service with all stakeholders.
By incorporating this tool, staff can utilise SevenRooms’ rich data and Auto-Tags to educate themselves on incoming guests. It highlights valuable insights such as allergy information, dining preferences, previous experiences with the restaurant and positive/ negative reviews. It also provides a quick snapshot of that day’s notes on menu specials, private events or special requests. The focus is on keeping up with diner expectations as they evolve.
Pre-Shift helps restaurants deliver personalised hospitality at scale with invisible technology. Guest and reservation data can be accessed on the
fly, without double clicks or additional navigation via iPhone and iPads.
“The magic of SevenRooms is in the way that we’re able to serve up relevant guest information to restaurants at key points of service. Our new Pre-shift view takes that magic one step further by strategically aggregating the most important insights before service even begins,” said Allison Page, co-founder & chief product officer at SevenRooms.
A new section of the magazine, highlighting products, industry developments and anything vibrant and fresh in the sector.
Eurostar Commodities is hosting its next Pizza Master Class with Italian chef, Marco Greco, on 27 June 2023. At the age of 15, Puglia-born pizza chef Greco discovered his passion in the world of pizza. Over the past 15 years, he has worked in five countries and started multiple restaurants.
The key focus of the day will include high-hydration pizza and trends, namely Pizza Romana. This event is free for pizza chefs and is filling up fast, but for last-minute bookings call Eurostar Commodities on 01484 320516.
Also, Yorkshire’s first Pizza School of Excellence has a mission to bring together the best in traditional Italian pizza making with the highest quality ingredients.
In a specially designed educational academy, based at Eurostar’s Brighouse headquarters, the Pizza School of Excellence runs a schedule of masterclasses, working with the latest Grandi Molini Italiani flours and exploring best practice techniques with Neapolitan-style pizza, classic pizza, gluten-free and speciality Italian breads.
Enigma is a brand-new tableware collection from Utopia. Featuring a striking reactive glaze in sumptuous caramel tones and a semi-matt biscuit exterior, it brings rich, natural colour to the table. It offers a dramatic way to frame food and its eye-catching design adds a flourish to table presentation.
The Original Cipriani Bellini cocktail is an easy-going blend of Italy’s finest white peach purée and Prosecco, invented by Giuseppe Cipriani at the renowned Harry’s Bar in Venice in 1948. At that time, Giuseppe wanted to celebrate peace and freedom, so he made a special cocktail that embodied the energetic joy of the moment, naming his creation after the Italian Renaissance painter Giovanni Bellini.
Since then, the Bellini has become a part of Venetian legend, a real classic. An eternal symbol of freedom, art and refined revelry.
Now, Giuseppe’s family are preparing his Original Bellini recipe and bottling
it beautifully for everyone to enjoy. It’s a delicate peach colour, with a fresh and fruity perfume reminiscent of late summer days. With a delicate sparkle, this is a cocktail for every celebration.
It’s also on trend for low-alcohol and ready-to-drink mixes.
Cipriani has also launched a Virgin Bellini in small bottles for those who don’t want to touch a drop of alcohol. Available at ocado.com, retailing at £20 for the 750ml bottle, £7.50 for the 200ml bottles and £10 for the Virgin Bellini – a pack of four 180ml bottles.
Enigma is available in a choice of four plates: 17.5cm, 21cm, 25.5cm and 28cm, and 22cm and 25.5cm bowls. There’s also a 30cl chip pot. Made from vitrified porcelain, it’s robust and dishwasher safe –plus, the plates come with a five-year edge chip guarantee. Enigma is the latest addition to Utopia’s ‘Back to Nature’ theme, which focuses on organic designs and earthy palettes such as dusky greys, browns, warm sands and coral pinks.
“The reactive glaze means that while every piece of Enigma has a common pattern theme, paradoxically each is individual and different, too,” said Josh Rammell, marketing manager at Utopia Tableware. “This variance creates a real impact. It’s a fabulous design.” List prices for Enigma start at £7.98.
These are just some of the attributes which make PAPA Award winners stand out from the crowd. We’re on the hunt for the people and products which are propelling the industry forward.
With the launch of this year’s awards – the 34th for those keeping count – we are pleased to announce a wide range of categories spotlighting retailers, restaurants, delivery outlets, suppliers and producers.
The Italian Style Food Award is open to any ingredient or food item which presents chefs or consumers with something that fires their creativity. Entries could be anything which sits in the gap between a basic ingredient and finished dish. That could be a new cheese blend, a delicious sauce or, like last year’s foodservice category winner, a pasta shape with a purpose.
Every PAPA award means the world to usit’s a little bravissimo that energises the team to continue innovating and sometimes ‘renovating’ - searching out rare shapes and recipes to reintroduce to the wider public!
Bradlee Moore, La Tua Pasta Italian Style Food Award (Foodservice) Winner
This award may be presented for both the foodservice and retail sectors, as is the case with another of our supplier categories, the Italian Style ReadyMade Main Meal Award.
It would be easy to think that these kinds of national awards are just for the big guys, but that couldn’t be further from the truth. The retailer section of the awards highlights independents in each of the three categories: Italian restaurant, pizza restaurant and pizza delivery.
Both of those awards have been revised for 2023.
Winning means a lot to us. Mainly because it shows that our hard work is recognised and appreciated, which is a huge boost to move forward and work even harder.
The newly named Community & Social Responsibility Award aims to retain the spirit of its predecessor in rewarding efforts made by companies to have a positive impact on their community; to put social responsibility at the heart of their operations or to improve the environment around them.
As well as independent retailers, smaller companies triumphed in two other categories at last year’s awards, with big wins for the little guys in the Community Award and Business Development Award.
Meanwhile, the Business & Product Innovation Award has a much broader scope than previously. Clever marketing or technical initiatives, new software systems or any other non-food product will be considered in this category, which may be divided into subcategories depending on the entries received.
We’ve worked so hard to get to this stage and it means so much to receive this recognition. It really gives us all such a boost.
WilliamAnd
Keep reading for details of each of the award categories and how to enter.
The closing date is 9 August 2023 and judging will continue through late summer. Shortlists will be published in October, ahead of the winners being announced at the PAPA Industry Awards Dinner on 9 November 2023 at the Royal Lancaster, London.
Sapa Nurberdiyev, Pizza Triangle Independent Pizza Delivery Store Award Winner Jack, Pizza Rebellion Business Development Award Winner2023 pizza, pasta & italianfood assoc
Entries and nominations are invited for each category. Full details of the entry requirements for each are available at www.papaindustryawards.co.uk
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The award qualifying period is 1 September 2022 to 31 August 2023. Closing date for entries is 9 August 2023.
Community & Social Responsibility Award
This award shines the spotlight on those businesses which have made a significant effort to improve the world around them.
Independent Pizza Delivery Award
A huge contributor to our industry, independent pizza delivery outlets - those with fewer than five stores - are considered for this award.
Small Chain Pizza Delivery Award
Retail chains with up to 100 delivery outlets nationwide are eligible for this award.
All of the major high-street names in the pizza delivery sector are potential winners in this category.
Italian Restaurant Award
There’s something about Italian food which makes it so perfect for communal eating – and this award is presented to those Italian restaurants bringing food, families and friends together across the nation.
With this award there’s something for everyone. The judges will consider both everyday and premium entries, presenting the award to the best new manufactured pizza.
Presented to the multiple retailer whose performance has driven sales in the chilled pizza sector.
The pizza restaurant is a firm favourite with the British public when it comes to dining out. Wth many superb independents to choose from, this award recognises the best of them.
An award for new, ready-made Italian style main meal dishes.
The pizza restaurant is a firm favourite with the British public when it comes to dining out, and this award looks at the ever-popular chains to recognise the best on the high street.
An award for food products or ingredients bringing something new and inspiring for chefs to use when creating their menu.
A broad category focusing on innovation. This could take the form of technical or marketing initiatives; software, apps and ordering systems; packaging, equipment or other non-food products.
Presented to the convenience retailer whose performance has driven sales in the pizza sector.
Presented to the multiple retailer whose performance has driven sales in the frozen pizza sector.
Presented to the multiple retailer whose performance has driven sales in the pasta sector.
With five sponsored categories, this year’s competition is set to be hotly contested. There’s still time to register, but hurry to www.papaindustryawards.co.uk as the closing date is fast approaching.
Chorizo is a delicious pizza topping created from high-quality ingredients, delicately spiced and beechwood smoked. Pizza meatballs have a crisp surface after frying and work great as topping on a pizza.
Chefs can use either ingredient or both in their recipe, but they must be the star of the show.
The purpose of this new category is to elevate the importance of sustainability, by helping companies meet their sustainability goals and the needs of the flexitarian consumer.
Plant Deli Roast Chik’n Strips elevate the standard vegan chicken alternative, with zero compromise on taste.
YAMAS! Halloumi has a high melting point that delivers a unique and iconic texture, with slightly salty flavour delivery. The enticingly squeaky texture makes this cheese a must for pizza.
This is an emerging pizza ingredient that is sneaking its way onto menus… but what would you pair yours with?
A lightly seasoned sauce, made from crushed tomatoes and seasoned with oregano, basil and garlic. The rich flavour from its high-quality tomatoes comes through.
Your challenge is to create a pizza with flavours that perfectly complement the delicious sauce.
Suitable for thin and deep-crust bases, Strong Pizza Flour produces a welldeveloped, creamy, extensible dough that holds its shape well, with an even baked colour and bright, soft, random and open crumb.
Your challenge is to create a Chef’s Special pizza, with a beautifully prepared crust and mouth-watering toppings.
As revealed in the previous issue, the finals will be at an exciting new location, courtesy of our friends at Pizza Pilgrims.
Taking place at their Camden store, finalists will be preparing their entries in a first-class professional kitchen.
The finals are on 9 November 2023, meaning there’s an added incentive to enter, as all finalists will be invited to the PAPA Awards Dinner that evening, where the winners will be revealed.
A decade ago, the phrase ‘plant-based’ would not have had much impact on the British psyche. ‘Free from’, even less so. But today, food that comes from plants – sans animal ingredients such as milk, meat or eggs – is big business. Figures from Nielsen show that UK plant-based food sales grew by 9% between 2020 and 2022, to an eye-watering £964 million.
The uptake of vegan and vegetarian diets remains steady, with a gradual increase year on year; markedly these dietary choices are more widespread among younger consumers, with approximately 43% of Generation Z not planning to eat meat in 2023 [Statista]. Vegetarians account for roughly 6% of the UK population, with vegans at 4%, and the same figure for pescatarians. And the pizza business is right at the heart of it.
Indicative of this move towards sustainable food production is the situation in Denmark, with its government setting aside well over £1 billion to support the development of plant-based food, with a ‘green transformation’ of the agriculture sector.
It’s a country with a reputation for intensive animal production (bacon and butter are prime examples), but a 2019 election campaign fuelled by aggressive climate change protesters helped spark a sea-change in approach.
But we have our own trail-blazers, with VBites celebrating its 30th birthday this year. The brainchild of ex-Mrs Paul McCartney, Heather Mills, VBites has been pioneering plantbased fare with a specific mission: to deliver the taste and texture of meat, fish and dairy products, but without the harmful dietary, environmental and sustainability drawbacks of pastoral agriculture and fishing. Much like the Danes, Brits are keen to change their approach to food, for myriad reasons.
Why are our eating habits changing so dramatically? The picture is a complicated one. “If you jump back 30 years, this business was about being vegan,” said VBites managing director, David Wood. “It was about not having animal or dairy
Interest in plant-based food is skyrocketing –meaning the pizza sector needs to take note.
SUSTAINABLE
PIZZA TOPPING COMPETITION
Big on taste, sustainability and versatility - Go bold with our Plant Deli Chik’n Strips.
SUSTAIN ABILITY
in manufacturing. As we jump forward to 2023, the message has expanded significantly. Veganism is very important, and a lot of our traditional consumers are still vegan-orientated. However, the market as a whole has opened up.
“There’s a free-from, gluten-free element that wasn’t discussed three decades ago. Dairy-free was on the fringes, but it wasn’t prescriptive – as it is now. Manufacturers and retailers are considering the ethical perspective, while the health angle is also a major priority,” said Wood.
“In terms of a vegan claim, we have to look at materials being brought in and make sure they are all plant-based and none of them contain meat products. For a milk claim, there has to be an insurance of no contamination anywhere. But people are also realising that too much meat isn’t necessarily the best diet and are seeking alternative avenues.”
Also, the impact of Covid-19 cannot be underestimated. “The pandemic changed the outlook for plant-based and vegan significantly,” continued Wood. “These were niche markets, in regards to the amount of space on supermarket shelves – normally confined to somewhat minimal ‘whole foods’ or ‘free-from’ sections in the aisles. But that was turned on its head, as supply chains for a range of ‘regular’ products were disrupted. Suddenly, there was shelf availability at a time when people were sat at home and thinking about their lifestyle. Eating, health and exercise habits helped accelerate the growth of the plant-based sector.”
A natural congruence appears to be at play, with a correlation between plant-based/vegan choices and the sustainability model. MealTrak numbers show that over onethird of purchase decisions are actively influenced by health or ethical considerations. However, certain staple dishes are difficult to replicate.
Pizza is more than just a meal; it’s an indulgent culinary journey. A landscape of textures, toppings and tangy taste sensations. The experience is as much visceral, as it is functional. But plant proteins tend to have poor solubility, and
texturing functionality and juiciness similar with animal-based dairy is tricky to attain.
Red meat and dairy also contain all 20 amino acids required for body health – they’re animal-derived proteins of the highest quality. While the protein consumed in milk is considered slightly superior to beef, in terms of the body’s capacity to use it. It’s the amber nectar! So, the challenge for the plant-based sector is obvious.
“VBites is continually working on our pizza offering,” said Wood. “It’s a difficult dynamic – but we are already supplying the plant-based cheese at one of the world’s largest pizza chains. Getting the melt and browning at the right time, alongside cut, lift, stretchability and mouthfeel is everything. There is such a different set of organoleptic experiences going on. And as well as 30 years of invaluable experience, we have a five-strong new product development team of food scientists working hard every day.”
It’s a battle this burgeoning sector appears to be winning. At the recent Sandwich & Food to Go Awards in London (aka The Sammies), regular judge and celebrity chef, Theo Randall, was impressed by the Plant-Based Category, with competitors asked to use a VBites product in their creations.
“The faux-style ingredient has come a long way,” said
Randall. “It just goes to show that the demand for plant-based is definitely there.”
Randall specialises in Italian cuisine and is the proprietor of Theo Randall at London’s InterContinental Hotel in Park Lane. He understands better than most the Latin approach to cuisine. “Italians believe that their mother cooks the best pizza and pasta in the world! They don’t like to compromise on food and are very proud of it, which is why it’s so loved.
“But the rules have changed – and there is nothing wrong with looking at plant-based, vegan or low-calorie options,” said Randall.
This is illustrated by the launch of Plant Deli by Dawn Farms Foods in 2018. The range has been expanded recently, with additions including Hoisin Dukk and Smokey Bakun.
“The focus on personal health and wellness will be key drivers over the medium term, leading to changes in dietary choices that we in the pizza sector must respond to,” said Dawn Farms UK sales director, Bryan Murphy.
“We aim to provide customers with toppings that stand on their own merits in relation to taste, non-GMO, a low HFSS and nutriscore, and high in protein. They are fully ready to eat and cooked in-house specifically to perform on pizzas, in sandwiches and ready meals.”
Murphy continued: “There is a move to reinforce authenticity in toppings, bringing food back to its roots. On pizzas we see Roquito Chili Pearls, Spicy Abruzzo, No’duja, and flavours such as arrabbiata growing in prevalence. Product development will inevitably evolve, as already existing cuisines grow in popularity and become more nuanced.”
There is also a financial aspect. “The squeeze on income has prompted consumers to opt for plant-based options when dining out, as these dishes typically cost less than those containing meat or seafood,” said Charlotte Perkins, trade marketing manager at Pan’Artisan Ltd.
“Plant-based dishes offer caterers an opportunity to get creative; some interesting ingredient combinations, sweet and savoury, can prove successful, as well as generating a profit return. Look to trending cuisines
for free-from ideas and a point of difference. Be inspired by authentic global street foods,” continued Perkins.
“Pizza is a perennial winner, loved by all generations and extremely adaptable. The classic Margherita is one of the most popular toppings, and a great vegetarian choice, providing a perfect starting point for customisation.”
Pan’Artisan’s multipurpose dough balls provide a means to create a range of unique bakery items; anything from dinner rolls, sandwich carriers, bread loaves, flatbreads and pizza bases. They deliver a high crust and distinctive spotted charring characteristics on the edges once cooked.
Versatility is the key watchword. “We continually add to an innovative bank of products produced specifically for pizzas,” said Murphy. “Some of our well-received ones include Plant Deli Bakun, Plants in Blankets, No Beef Strips and Toona. It’s about balance, diversification and flavour adventure.”
The current VBites range includes the recent Cheezly addition, incorporating Vegan Spicy Pepperjack, Cheddar, Mozzarella and Smokey. But you can also take advantage of meat-free hot dogs, Brussels and mushroom pate, fish free fingers and Lincolnshire-style sausages – with more to come in the future.
“But we are not just looking 12 months ahead; we are considering the next 25 to 50 years,” continued Wood. “Our teams are always discussing what happens next in terms of innovation streams. I’ve worked in food for 25 years as a CEO and MD, and the investment coming into this sector is massive – even ahead of concept stage. We want to be the number one plant-based food provider on the planet. And whether it’s for sustainability, health, diet or calorific reasons, there’s a huge mass of people ready to come with us.”
as consumers stayed with the healthier choices they made before the pandemic.
We are proud to have been an early innovator in the gluten-free market with our clean label factory. While the outlook is buoyant, we are seeing a huge swing behind the scenes in the supply that we are delivering to pizza restaurants, chains and wholesale manufacturers. The demand is there – we only have to look at the success of Coeliac Awareness Week 2023 [8-14 May].
The data says that while retail sales of gluten-free pizza and pasta flattened in 2021, they bounced back very fast
At Eurostar Commodities, we are seeing 85% growth year-on-year for the gluten-free flour (pizza flour, plain and self-raising), while gluten-free pasta is growing at a rate of 60% year-on-year.
Independent pizzerias and larger chains are both putting gluten-free pizza on their menus. This may be easier for larger chains, as they use a central kitchen model to prepack bases, then have the space for a dedicated glutenfree station. For independents, it is more difficult to effectively manage, ensuring the elimination of cross-contamination.
With our gluten-free flours, you can make
The chefs of tomorrow are also getting to grips with the plant-based concept. Nestlé Professional have announced this year’s Toque d’Or® competition finalists, with back-of-house (BOH) competitors tasked with creating a nutritious and sustainable plant-based main course, after a masterclass from Whitbread’s senior quality & innovation chef, Paul Fletcher. Using Garden Gourmet’s Sensational Burger as the hero ingredient, students chose from a packed larder to help them create an innovative main. The eventual winner of the BOH competition will be offered the opportunity to develop their plant-based dish, featured across Whitbread menus.
BOH competitors also had to replicate a plant-based starter created by guest
judge Louisa Ellis, which featured Garden Gourmet’s Sensational Pulled Fillet. Nestlé Professional’s business development chef, Darren Chapman, oversaw the competition during the exciting heats.
Sommelier and guest judge, Raul Diaz, delivered a wine and customer service masterclass to front-of-house students, before they were tasked with serving both red and white wine during a lunch service. Nestlé Professional coffee training specialist, Aaron Dunn, delivered a further masterclass on how to make the perfect latte, which FOH students also had to serve. The 2021 FOH Toque d’Or winner and now guest judge, Sophie Taylor, supported students during the heats.
The Finals will comprise a series of challenges built around the overarching theme of sustainability, with a key focus on home-grown, locally sourced produce. Competitors will get the opportunity to sharpen their skills, while exploring the latest culinary trends and learning about farm-to-fork dining. Some challenges have been created by the competition judges, including the Fine
any pizza. Traditionally, gluten is used to give that elasticity and stretch seen in Neapolitan style. So, thin and crispy suits gluten-free, as we’ve found that the flour rises very well – crispy on the outside and soft on the inside. We have seen lots of high-quality Romana-style and shaped gluten-free pizza.
There is an opportunity for significant growth in supermarket/at-home glutenfree pizza, so clever manufacturers should be considering this.
Our advice to pizza makers is to educate your team on what glutenfree really means, following separate procedures in food preparation. We are delighted to see more restaurants adding healthy and gluten-free options to their menus – so let’s use the correct processes and best ingredients possible.
The 12 BOH and FOH students advancing into the Grand Finals are:
BOH
● Elycia Rayner, Westminster Kingsway
● Emily Simkins, North Hertfordshire College
● Catherine Ripley, Westminster Kingsway
● Owen Marsh, Milton Keynes
● James Wheatley, North Hertfordshire College
● Amber Clay, University College Birmingham.
FOH
● Alexander Lloyd, Ayrshire College –Kilmarnock Campus
● Joshua Kerr, City of Glasgow College
● Chloe Collinwood, Cardiff & Vale
● Raheim Saddler, North Hertfordshire College
● Alison Watson, North Hertfordshire College
● Ryan James, Coleg Cambria.
Dining Challenge which will see BOH finalists replicate a menu created by two-Michelin star chef Tommy Banks.
The Grand Finals are from 4-8 June 2023, with the results announced during the Awards lunch on Friday 30 June 2023. Judges are award-winning chef and restaurateur, Tommy Banks; MasterChef: The Professionals, Louisa Ellis; Raul Diaz; and Sophie Taylor.
Winners will enjoy a trip to Brazil, sampling high-end gastronomy through to street food, and learning about sustainability on a bean-to-cup journey.
Modern Italian food brand, Crosta & Mollica, has extended its pizza portfolio with its first gluten-free Margherita Pizza, available exclusively from Ocado, RRP £5. With the gluten-free market currently worth an estimated £835 million per year and remaining on a growth trajectory, Crosta & Mollica recognises the category’s importance within the food industry, leading to the creation of its first gluten-free pizza. It believes the secret to a good pizza always starts with the base and, for too long, gluten-free options have been found wanting.
Foregoing substitutes and imitations, Crosta & Mollica’s gluten-free base uses proper wheat flour, extracting the gluten to make it suitable for coeliac diets. The dough is slow-proved, creating an open crumb structure for a gratifying crunch, making the gluten-free alternative almost indistinguishable from a traditional pizza. With no compromise on taste or quality, it is topped with Crosta & Mollica’s classic tomato sauce, mozzarella and Sicilian orgegano and sprinkled with a vegetarian cheese.
Chicago Town has announced a plantbased addition to its Deep Dish range, in partnership with vegan food brand, Squeaky Bean.
New to the Deep Dish range, the Vegan BBQ Chick’n offers a unique flavour choice and is aimed at those looking for a plant-based alternative. It combines the iconic Chicago Town Deep Dish base with the brand’s signature smoky BBQ sauce, a boatload of vegan mozzarella and smoked gouda – all topped off with Squeaky Bean’s chicken style pieces, red peppers and sweetcorn.
This comes as Chicago Town refreshes its vegan offering. It has launched in Tesco and Farmfoods stores, RRP £3.05.
Rachel Bradshaw, marketing manager at Chicago Town, said: “We know that our vegan consumers are extremely motivated by new and exciting plantbased flavours. We are delighted to be working with Squeaky Bean to deliver this tasty vegan Deep Dish to our plantbased customers. They’ve been a great partner to collaborate with in creating this exciting vegan product.”
Rebecca Youseman, marketing controller at Squeaky Bean, which is part of The Compleat Food Group, said: “At Squeaky Bean, we’re on a mission to create plant-based meat alternatives that delight meat-reducers, vegetarians and vegans alike. This is something we’ve succeeded in with our category-leading, ready-to-eat range, but we’re always looking at how we can offer even more choice for consumers.
“This is why we’re thrilled to be working with Chicago Town on their latest plant-based pizza.”
Dr. Oetker Ristorante Vegan PepperoniSalame joins its portfolio, as they continue to grow their dietary and lifestyle ranges. The latest addition follows the success of the Dr. Oetker Ristorante Vegan Margherita Pomodori, launched in 2021, which was the brand’s first vegan pizza.
The Pomodori has become the most valuable vegan frozen pizza product in the category and is worth over £2 million, as of February 2023.
The new flavour puts a vegan spin on the brand’s classic Italian-style pizza. Combining a thin and crispy Ristorante crust with the signature passata, dairyfree mozzarella and delicious vegan pepperoni-salame.
Paula Wyatt, head of marketing at Dr. Oetker Ristorante, said: “Our first vegan pizza has been a huge success within the category since its launch in 2021, so we’re really excited to grow the range with our Ristorante Vegan PepperoniSalame – helping vegan pizza lovers have more options when it comes to playing it Italian.
“We’re confident that this new addition will be popular with consumers and bring even more variety for those on a vegan diet or looking to reduce their meat and dairy consumption.”
The Ristorante Vegan PepperoniSalame pizza is available at Tesco.
There’s a tasty trio of vegan/gluten-free pizzas now on the market.
Our gluten free flours are all manufactured and packed in our gluten free and allergen free factory within our HeadQuarters in West Yorkshire.
16kg gluten free flour bags coming soon!
We are the first manufacturer in the UK to bring to market a range of clean label flours, meaning these are made from 100% natural ingredients that are free from E numbers, additives, and preservatives.
available
options coming soon!
The European Pizza and Pasta Show (EPPS) at London’s Olympia is an unmissable extravaganza of exhibitors, industry movers and shakers, and of course wonderful food.
It’s been called the ultimate pizza and pasta industry event of 2023. And the seventh EPPS, sponsored by Birrificio Angelo Portetti, returns to Olympia London on 21-22 June. This truly unique two-day extravaganza is a fantastic opportunity for networking and trading in a world of culinary creativity and imagination.
Buyers, industry experts and media will join suppliers and manufacturers from the UK, Europe and beyond. Within a fully crafted one-stop shop, an expected 10,000 qualified visitors will
take advantage of 500 leading producers and brands, as well as enjoying masterclasses from world-renowned chefs and master pizzaioli, with cooking shows and tastings.
Bellavita Expo has acquired the EPPS, effectively launching the leading event in the UK dedicated to Mediterranean food and beverage. Organised with the support of Cibus and Vinitaly, EPPS is co-located with Bellavita and hosts several Mediterranean country pavilions. Industry meetings
Pizza, Pasta & Italian Food Magazine will be at the show – find us at Stand F51. We always look forward to catching up with readers, subscribers and advertisers.
There will be an opportunity to discuss advertising options within the magazine and digital platforms (web banner placement, video placement, podcast placement and e-zines). Plus, the features scheduled for the second half of 2023 will be available to discuss with us.
New subscriptions are possible (there are two choices – hard
and panel discussions will provide insight into the latest market trends – a dynamic and innovative environment.
copy via the post or digitally). The latest issue for June is available to pick up at the stand, or via a QR code which can be scanned on the day. Also, meet our new editor, Alex Bell, who will be canvassing for story ideas and product innovation.
We look forward to a busy and productive two days at the show and meeting with all interested visitors. Contact: Andrew Emery (sales & marketing) 01291 636334. www.pizzapastamagazine.co.uk
Visit our stand C40 at The European Pizza & Pasta Show
In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the wood-fired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result? A kitchen full of smoke and unsanitary particles.
The Exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours.
At the same time, the fan ensures that you always have a consistent draught which helps create consistent cooking results.
Often due to the positioning of the pizza oven, long horizontal complicated flue runs will be required to take away the smoke. The Exodraft chimney fan will allow complete flexibility in the positioning of the oven.
Find out more and watch our case video at:
www.exodraft.co.uk/pizza
It explores the very best of quintessentially European hospitality, offered by world-leading suppliers such as Salvo1968, Demetra, Molino Piantoni, La Tua Pasta, Surgital, Alivini, Molino Chiavazza, PeppaCo, Molino Denti, Benoli Wholesale, Purezza, Valerio’s, Marco Fuso Flour, Salsicciamo, Rustichella D’Abruzzo and many more. They are joined by the latest in food trend creators – Mondarella, Le Saffre, Lactalis Professional, Revolution Food, Pinsami, Passione Pizza, Meadow Vale, as well as the latest ice cream craze of Sicilian Pride.
“We’re delighted to be exhibiting at EPPS 2023,” said a spokesperson for Salvo1968.
“As a leading online Italian food wholesaler, we’ll be showcasing the launch of our new website and ordering app available to trade customers. We’ll also be joined by our expert brand ambassadors and supplier representatives, who will be highlighting their range of
products and offering tailored advice.”
Restaurant and pizzeria owners will be happy to see the latest in kitchen equipment innovation delivered by leading US manufacturer Quantum Technical Services, our own UK pizza equipment distributors and producers White’s Food Services, Pizza Equipment
& Supplies, Exodraft, Chimflu, Fire & Ice Catering Equipment, as well as the sought after Italian Acunto Forni, Morello Forni and Ceky Forni, with AS Term Pizza Ovens – a newcomer from Bulgaria. EPOS-leading systems of Andromeda and Revel Systems POS will also be in attendance.
The EPPS Official Charity is The Felix Project – a food redistribution charity in London fighting food waste and hunger. With 4.7 million adults in the UK struggling to afford to eat every day, two million children are at risk of missing their next meal. Set up in 2016, it rescues good, surplus food from the industry that cannot be sold and would otherwise go to waste. This is high-quality and nutritious, including plenty of fresh fruit and vegetables, baked goods, salads, meat and fish. The Felix Project collects or receives food from over 539 suppliers, including supermarkets, wholesalers, farms, restaurants and delis. This food is sorted and delivered to almost 1,000 front-line charities, primary schools and holiday programmes in London.
Visit thefelixproject.org.
Always a great watch is the annual European Pizza Championship on 21 June – in cooperation with Pizza Senza Frontiere and sponsored by Galbani Professionale. More than 20 master pizza chefs are competing for the highly acclaimed title of Best European Pizzaiolo. Last year’s winner was Mauro Alba, with Carmine Mastrocinque and Aldo Brancato the runners-up.
A group of expert judges are there to make the ultimate decision:
● Mike Arvblom – This World Pizza Champion is one of Sweden’s pizza connoisseurs, with his family owned and operated pizza shop a tourist destination in Falsterbo.
● Thierry Graffagnino – Three-time World Pizza Champion is a culinary innovator, consultant and executive chef at Pazzi.
● Giorgio Riggio – The Crazy Pizza, Britain’s Got Talent auditionee is a returning judge, who excels at Alto rooftop venue, Selfridges.
● Massimo Costanzo – A pizzaiolo since the age of 19, Costanzo is an instructor at Accademia Pizzaioli.
An inspirational event programme features the highly anticipated Empowering Women in Pizza Industry on 22 June [11:00-12:00]. On stage will
be Modernist Cuisine publisher and editorial director, Stephanie Swayne. She develops and leads new publishing projects and partnership opportunities, with over 25 years in the sector.
Alongside her will be Grace Surman, who co-owns Gracey’s Pizza with her partner in St Albans. They made pizza as a mobile pop-up before investing in a bricks and mortar operation. The pair produce signature thin and crispy pizzas.
Lara King worked in the beauty industry for 13 years, eventually moving on to making pizza in her back garden. This led to the foundation of Killa Carbs in a local cricket club. Having trained under Marco Fuso, she has moved onto pop-ups, outdoor events and festivals.
On day one, Pizza – The Food, The Myth, The Legend – A Presentation by Chef
Francisco Migoya [12:00-12:45]. The vastly experienced head chef at Modernist Cuisine shares his knowledge.
Also on 21 June, Adapting to the New World Order [16:00-16:45] has speakers including James Faulkner, sales and marketing director, Ingredients Division, Leathams; Katherine Prowse, senior insight manager, Luminar Intelligence; and Sunny Chhina, founder of The Fat Pizza (see page 46).
Pepper brand, PEPPADEW, is excited to be joining the EPPS, showcasing its Sweet Piquanté Peppers and introducing its latest innovation, new PEPPADEW® Bites. With authenticity at the heart of the ingredient brand, PEPPADEW® will be giving visitors to stand D30 the opportunity to taste their exceptional flavours, discover the versatility of its products and learn about the endless possibilities for menus.
The Sweet Piquanté Peppers have a distinct and tangy taste – a go-to ingredient for pizza and pasta enthusiasts everywhere. Discover how they can elevate culinary creations, from classic Italian dishes to innovative fusion recipes.
Lukasz Lubasinski, commercial director at PEPPACO Ltd, said: “We’re excited to be coming to Olympia this June and sharing the great taste of PEPPADEW®! Our Whole Sweet Piquanté Peppers are a revolutionary addition for professional kitchens, helping operators to bring new interest, without the need for a complete menu overhaul.
“Just as importantly, they will maintain the authenticity consumers have come expect from pizza and pasta offerings. Each pepper is selected and deseeded by hand, then infused
through our bespoke pickling process. The result is a signature flavour that’s undeniably tasty and will enhance any dish.”
Also on show are PEPPADEW® Bites – a combination of the signature sweet whole Piquanté Pepper and a creamy West Country Soft Cheese filling, encased in a crisp, panko-style crumb. Ready to serve in minutes, they offer a convenient and delicious option for a variety of dining occasions, from starters and small plates to premium bar snacks and sharing platters.
PEPPADEW® will be on stand D30.
The packaging conundrum for the pizza industry is ongoing. Generally made of cardboard, boxes are light, cheap, stackable and suitable for transportation – with the basic aim of keeping the produce warm and crispy during its journey. The topic even has a Wikipedia page, telling us that the first patent of a corrugated cardboard box applied in 1963. In 1966, the owner
of a somewhat unknown US pizza chain called Domino’s hired a packaging company to make a corrugated cardboard box.
Six decades on, the basic tenets have not really changed, but the discussion around packaging is more prevalent than ever – and we must all take some responsibility.
“Have you ever noticed how head-scratchingly normalised our destructive economy is?” asks Ecoveritas commercial manager, Sandy Dhesi.
“If fossil fields suddenly appeared overnight, their catastrophic impact would horrify us. But these substances have so incrementally become part of everyday life nearly everywhere on Earth, that their toxic side effects are largely accepted and ignored. This curtails any actions we can take against the climate crisis – because it doesn’t feel like a crisis.”
Ecoveritas is an environmental compliance data specialist, helping businesses efficiently minimise the impact of packaging. Its very existence is reflective of the modern corporate mindset, with both short- and long-term thinking on sustainability.
“It’s time we talked about the elephant crashing around
We are a society beset with overconsumption. And both consumers and businesses have difficult questions to answer.
the room: overconsumption,” continued Dhesi. “Amiable consumers, who have good intentions and aspire to better lives? Or an unhappy place fuelled by excess? Either way, we have the unfathomable dilemma of securing jobs in supply chains premised on depleting the planet’s resources, or robbing millions of people of their livelihoods to achieve global environmental goals.”
Herein lies the essential dichotomy. We have an addiction to buying, consuming, then throwing away, with the planet paying the price. A cultural revolution is underway in terms of recognition and a general acceptance by most that there is a problem – but we have such a long way to go.
“The real struggle with waste occurs around behavioural economics and our ability to coerce the wider public to embrace a smart, context-sensitive, generational approach to a heavily nuanced agenda. Attitudes to the material acquisition have varied greatly through the ages – and in many ways, we’re more comfortable than ever before. But consider for a moment how our sheltered, temperature-controlled, overfed, under-challenged lives could be the leading cause of many of our most urgent physical and mental health issues.
“We are devouring the planet’s resources at a rate 1.7 times faster than it can regenerate. Now, more than ever, we should be swimming upstream against the undercurrents of comfort and ease that we seek and have grown unquestioningly used to,” said Dhesi.
So, what should we be doing? “As an alternative to a linear economy, circular systems focus on closing resource flows, extending product life cycles, creating new by-products through reuse, recycling and regenerative techniques, or building innovative community-sharing models of construction. Large and transnational businesses must properly account for their impacts on biodiversity and their dependency on it. Having to disclose those impacts puts healthy pressure on them, both internally and externally. If people buy less stuff, we will see immediate drops in
emissions, resource consumption and pollution, unlike anything we’ve achieved with green technology,” said Dhesi.
There is no one-size-fits-all solution, but the packaging sector needs to be aware of its responsibilities. Behavioural trends are incredibly difficult to shift, in what is ultimately a complex subject matter, but consumers are undeniably open to change.
A survey by Sapio Research, on behalf of Celebration Packaging, examined understanding of the bans on singleuse plastic packaging, alternative materials available and expectations around reusables. Bans on the sale of single-use packaging, including cutlery, are already in place in Scotland and Northern Ireland and will be introduced in England and Wales in October 2023.
The numbers revealed that more than half (53%) of consumers still expect a food outlet or takeaway to provide cutlery, while 46% were happy to carry their own cutlery for consuming food on the go. In place of single-use plastic cutlery, more than half of consumers would prefer reusable bamboo (54%) or metal (53%).
“With the ban on single-use plastic, we need to offer the best recyclable or compostable alternatives, or be able to supply viable reusable options,” said Celebration Packaging managing director, Nick Burton. “It is important to deliver on consumer expectations on reusables, and ensure they have the longest possible life.”
“We often unwittingly build barriers to seeing what is in front of us,” continued Dhesi. “Both as individuals and organisations, we can hold on to flawed beliefs and conform to established processes that can interfere with our perceptions. In the shape of data, clear insight can transform how we understand things, decisions and actions.
“Our current system values a chopped-down tree more than a growing one. We are only awakening to the economic importance of trees, based on their important role in sequestering and storing carbon, regulating temperatures, strengthening food resilience and reducing noise and air pollution. But rethinking materials, products and services without rethinking their value is senseless. Constant upskilling, evolution and adaptation to the new, without compromising integrity, will play a massive role in our future success in tackling the waste challenge.”
Sandy Dhesi
“We have the unfathomable dilemma of securing jobs in supply chains premised on depleting the planet’s resources.”
Innovations are constantly emerging around manufacturing processes and disposability, which address long-term behaviour as well as legislation. And the message from Dhesi is unerringly straightforward: “The unpalatable fact is that the UK still produces too much waste, and we don’t recycle enough. In the UK, we’re falling short of our 2050 target to prepare 65% of municipal waste for reuse, recycling and plastic packaging.
“Increasing public awareness will support positive changes in consumer behaviour. People want to do the right thing, and the brands that explore sustainable options first will catch the eco-conscious eye and achieve cut-through. The time to start is now – the circular economy can be a solution to overcome this dilemma,” Dhesi concluded.
Basically, future brand leaders with sustainability goals need to stand up. Getting noticed is notoriously difficult, especially with consumer confidence at an all-time low, but it could also be seen as an opportunistic moment.
“Packaging design is crucial, with only 20 seconds to attract a potential customer’s attention,” said Renan Joel, managing director, packaging at Easyfairs. “It’s more prudent than ever for companies to shift focus to managing the performance of their existing offerings. There is far less risk attached to adjusting their customer offer, sizing, branding and pack messages, so they can attract maximum attention and sales.
“One of the easiest ways to stand out is by colour choice –instantly pulling the consumer’s eyes to your product. The key here is using the front of the packaging to share information the consumer would find appealing. You should communicate what the brand is about, what it stands for and what the product is,” said Joel.
Earlier this year, a survey of 1,221 respondents conducted by DS Smith – a leading provider of sustainable packaging solutions – revealed some worrying statistics. Using an online
data collection methodology in collaboration with Dynata, 40% of those consumers did not recycle their pizza boxes at end of life. However, recycling behaviour was generally high, with 43% doing it all the time. Regarding pizza boxes, 67% of adults believe them to be a recyclable form of packaging, leading them to rank fifth beneath water bottles at 88%, newspapers or magazines at [82%] and glass jars and milk cartons [75%].
DS Smith has also stepped up production of its recyclable pizza pad – an insert for use under the pies in boxes. It sells 165 million each year. The customisable, 100% recyclable and sustainable pizza pad marks an example of the company’s renewable, fibre-based packaging solutions.
So, the question is, what’s next for UK pizza packaging? Whatever it is, you get the feeling that the conventional box design has a fair bit of mileage yet.
Renan Joel“People want to do the right thing, and the brands that explore sustainable options first will achieve cut-through.”
In July, procurement specialists Sorsco will hold their first supply chain and business growth seminar for multi-site operators – to help them not only overcome today’s supply chain challenges, but create future resilience to support growth. At the seminar, operators will find out how to increase footfall, evolve their procurement strategy, and ensure the supply chain is robust as they add new sites and grow their estate. The seminar, on 4 July at the Seven Dials food market, includes a chance to hear the experiences of other operators and chat with market vendors, while enjoying items from their menus.
The event was inspired by the farm-to-fork conference held recently by the Prime Minister, Rishi Sunak. Over the past 10 years, Sorsco has supported the evolution of inbound supply chains for multi-site operators in the foodservice industry as they grow their businesses.
Nigel Draper, founder of Sorsco, explained: “As businesses grow, operators face the complexities and challenges of managing an increasingly intricate supply chain. It becomes crucial to prioritise quality and innovation, often leading them to source directly from manufacturers or producers to maximise value. However, during the early stages, when founders focus on building their brand equity, pleasing customers and controlling costs, optimising the supply chain can be daunting.”
“With foresight, consideration and understanding, operators can overcome the potential pitfalls in their supply chain as they move from one site to multiple locations,” continued Draper.
At the seminar, Sorsco will guide operators through the four stages of supply chain evolution that multi-site operators are likely to experience as they grow:
1. Embryonic: proving the idea works
Operators often start small, from food halls (like Seven Dials), trucks or single bricks-and-mortar sites. Authenticity and finding suitable suppliers pose challenges, meaning they often resort to cash and carries or personal arrangements.
The secret is to rebalance the equation, selling the opportunity to the right-sized suppliers and organising the supply chain for scalability: “Collaboration can be a gamechanger, aggregating volumes and benefitting from shared resources, ensuring compliance, and freeing up valuable time and resources to focus on brand growth.”
Then, as operators begin to add sites, maintaining quality and controlling growth become paramount. Investing in a CPU can help manufacture products that are difficult to source due to low volume, ensuring consistency across multiple sites. At this stage, brands learn the importance of developing a supply base
and aligning pricing periods with menu changes through direct sourcing, unlocking unique opportunities.
3.
“In our experience, with expansion and success, operators gain the opportunity to grow, but managing compliance and control becomes increasingly complex,” said Draper.
Leveraging a growing spend and increasing direct sourcing can be beneficial, while navigating the challenges of dealing with larger wholesalers and optimising operational processes.
“Involving procurement professionals at this stage can help manage complex contracts, and carefully steer our procurement strategy.”
As the brand achieves national rollout, managing risk and ensuring viable suppliers become major concerns. Decoupling manufacturing from distribution and handling each part of the supply chain individually with transparency is crucial.
This is Sorsco’s speciality, as Draper points out: “Large national chains come to us to help them address supply chain issues through re-examining contracts, re-tendering supply areas and redesigning distribution solutions, resulting in substantial savings and improved quality.”
The seminar is free for multi-site foodservice operators. To reserve a place, contact Hayley Phillips at hayley.phillips@
'' Naples, a thousand colours,,
With the summer months, the ice cream and dessert sectors take on extra importance. In 2022, ice cream enjoyed 6% value growth in market size UK to £1.7 billion [Mintel], with this forecast to grow to £1.8bn in 2027. In the tubs and blocks segment, Ben & Jerry’s lead the way, while Calippo, Twister and Solero are the big handheld players. And while increasing operational and raw material costs are an obvious challenge, there are still huge opportunities for 2023.
But with the likes of Unilever shrinking the number of Magnums in multipacks, from four to three, it’s important to remember that the customer shouldn’t be taken for granted. It follows the second downsizing for the brand in less than a year, with the ice cream sticks reduced to 100ml from 110ml in July 2022. However, the passion for this product is likely to remain undimmed.
“As a nation of dessert lovers, there’s no doubt that classic favourite puddings are popular,” said Tom Styman-Heighton, development chef at Funnybones Foodservice. “However, recent trends have emerged around polarising products. Extra indulgence or health-kick friendly sweets, classic nostalgia or bold concepts.
“In particular, combinations that include refreshing, bright tastes. These can take many forms, but go down
best when putting a modern twist on a staple favourite. Just take Funnybones’ Mexican Lime Cheesecake. This utilises creamy avocado, enabling less full-fat cream cheese, while adding a rich depth. Perfect for appeasing health-conscious diners. It is then spiked with zingy, zesty lime,” said Styman-Heighton.
Crosta & Mollica have enjoyed success with their premium frozen desserts, seeing strong growth for the gelato range, which launched in June 2022.
“We use the traditional gelateria slowwhipping process called mantecato, to achieve the smooth texture that artisan Italian gelato is known for,” said Dean Lavender, head of brand at Crosta & Mollica.
“We finish the gelato with a ‘swirl’, reminiscent of that spotted in gelaterias across Italy. To ensure the highest quality, it is made in small batches by a second-generation family producer. Our best-selling Gelato SKU is the Amarena Cherry & Mascarpone, with the Limoncello Gelato coming into its own as consumers reach for refreshing flavours in summer.
“Our pistachio & almond gelato Tartufi truffles are also unique. It was our first product in the frozen dessert space, and we launched three different
SKUs of that traditional style of dessert. They combine two gelato flavours, meticulously hand-rolled and coated in a layer of light dusting to create a generous truffle,” concluded Lavender. Karin Janssen is a bakery expert and business development manager at ingredients supplier, Henley Bridge. “Large birthday and celebration cakes are often enrobed in chocolate or readyto-use ganache, such as Belcolade Crysto-fil. This is a manufacturers’ easy-to-use favourite, applied to create the illusion of a flowing chocolate appearance around the side, known as ‘drip cakes’.”
The social media aspect also cannot be ignored. “The focus is on quality ingredients, interesting flavours and creating ‘Instagrammable’ or TikTokworthy content, with innovative toppings and colour,” said Joe Yates, development chef at Carpigiani UK.
“We’re seeing waffles, cones and pancakes with decadent toppings or unusual flavour combos that give customers the choice to create their own dessert. Add to this the massive growth in the shakes market, where anything from a classic to a thick or freak shake can now be created in seconds and incorporate wellknown flavours, as brands collaborate to leverage sales –with chocolate bars, biscuits, etc.
“Putting soft serve or
shakes on a menu is easy, with compact, countertop, plug & play machines allowing an operator to deliver this high-profit option. The 161K is our ingenious shake machine. It works off a 13amp single phase plug, enabling an operator to add shakes to their menu quickly. Leading the market with built-in self-pasteurisation, this equipment only needs cleaning every 42 days, creating savings in both labour and mix wastage,” continued Yates.
“If adding soft serve to desserts, or even for takeaway, is more your thing, our compact Carpigiani 161T GSP is ideal. Offering state-of-the-art technology with features usually reserved for larger, floor-standing machines, it has a footprint of just 300mm x 630mm x 850 mm (w/d/h), plus a contemporary stainless-steel countertop, complete with multifunctional display.”
The menu for healthier desserts is becoming more varied – and it needs to. “Operators should consider everincreasing dietary restrictions, to ensure their menu is as inclusive as possible,” continued Styman-Heighton.
“Offering at least one vegan-friendly dessert has the added benefit of being suitable for people with animal by-product intolerances, such as lactose intolerance. Funnybones’ new Caramelised Biscuit Cheesecake has been developed with this in mind. It arrives in traybake format, so operators have maximum creativity and flexibility of portion shapes and sizes.”
“Specialist bakeries such as Just Love Food Company and Bells of Lazonby are manufacturing cakes free from allergens such as eggs, milk proteins, gluten, peanuts and soya,” said Janssen. “They are offering supreme quality to sectors of the population who previously had to accept mediocre goods.”
Carpigiani’s Gelato University, the leading institution for gelato education, is celebrating its 20th anniversary this year. Since its establishment in 2003, the university has developed an impressive base of students, today boasting over 70,000 graduates spanning 21 countries – including Australia, Brazil, China, Japan, Singapore, UAE, UK and US – and the development of over 500 specially tailored courses. Carpigiani’s Gelato University stands as a globally renowned institution in the art of authentic Italian gelato-making.
Paul Ingram, managing director at Carpigiani UK, explained the UK GU approach: “What sets Gelato University apart is our hands-on approach to teaching and the expertise of our gelato masters, combined with our industry knowledge. Students work alongside our team to learn the science behind gelatomaking, exploring the chemical properties of ingredients and the physics of freezing, but we also help with business advice, share trends, and can act as a sounding board for entrepreneurs looking to start up from scratch or offer recipe development to restaurant chains and chefs.
“In the UK, we work with small groups and deliver the Gelato University courses, interspersed with trends and business know-how,” continued Ingram. “We recently ran a special ‘Introduction to Gelato Course’, to mark our 20th anniversary.”
Originally created as a platform to develop the craft of gelato-making, Gelato University has flourished over
the past two decades and now offers a diverse range of courses and programmes, catering to both beginners and experienced professionals. From aspiring gelato shop owners to foodservice professionals and pastry chefs, the university provides comprehensive training on everything from the fundamentals of gelato-making to advanced techniques. As a result, Carpigiani Gelato University has earned an esteemed reputation as the ultimate destination for gelato education.
Crosta & Mollica has expanded its Italian dessert range, with the launch of Sorbetto Shells. The new frozen additions are fruit-filled in two flavours: Lemon Sortbetto: With fresh juice from the ripest Sorrento lemons, grown in south-east Italy, the smooth sorbet is packed back into its yellow lemon shell for maximum style. Pomegranate Sorbetto: Sweet and sour Sicilian pomegranates are harvested at maximum ripeness and sweetness to guarantee exceptional quality.
Continuing to capitalise on the UK’s growing demand for Italian cuisine, Crosta & Mollica’s traditional Italian dessert is just in time for summer.
The brand first entered the frozen desserts category at the start of 2022, with the successful launch of the classic frozen italian dessert, Tartufi, as well as Tiramisù, then later added Gelato to the range. Now expanding with Sorbetto Shells, Crosta & Mollica offers a lighter alternative to a classic scoop of ice cream or gelato. The fruit is scooped out and made into a smooth sorbet, then put back by hand into their original fruit shells.
Available to purchase exclusively in selected Waitrose stores, RRP £5.50.
Aimia Foods is excited to introduce a new addition to the Shmoo toppings range: Shmoo Rainbow Strands. This latest product will be a huge benefit for establishments looking to provide customers with a fun and visually appealing way to add colourful personality to their milkshake orders.
With their eye-catching rainbow colours, Shmoo Rainbow Strands are perfect for enhancing the look and taste of Shmoo milkshakes. They are a simple and easy way to add a fun texture and a pop of colour to any order, or even for decorating cakes, cupcakes and other desserts.
Shmoo Rainbow Strands are ideal for a variety of establishments such as cafes, dessert shops, ice cream parlours and restaurants. The colourful and vibrant strands provide a unique and fun experience for customers.
Karen Green, marketing manager at Aimia Foods, said: “We are delighted to launch Shmoo Rainbow Strands, our latest addition to the toppings range. We understand the importance of providing establishments with unique and visually appealing milkshake offerings to stand out from the competition, and Shmoo Rainbow Strands offers exactly that in a playful way.
Sarah Menzies is manager at Papa Johns in St Andrews. When we spoke to her, it was four years to the day that the store rst opened on St Andrews Holiday Park at Kinkell Braes, one of the most soughtafter holiday locations on the east coast of Scotland.
In 2019, the award-winning resort owned by Abbeyford Leisure invested in a Papa Johns franchised store on site, to enhance their o ering to guests at the holiday park. As well as enabling visitors to enjoy their favourite pizza with family and friends while on holiday, it also delivers to the local community –including students at the University of St Andrews – throughout the year.
Menzies explained: “I was excited to join as store manager from day one. Initially, we just delivered to the holiday park and a mile outside. Since then, our team and reach has grown. We go
up to 10 miles away, from the coastal path area to the army base of Leuchars, and also to St Monans, a village which includes another small Abbeyford holiday park.
“During the Open Golf in July, the town of St Andrews welcomes around 500,000 people, so is extremely busy. We have a team of 23 fully trained and working, but found that the Easter holidays last year were even busier than that!
Menzies has a sports and psychology degree from Abertay University in Dundee. “The degree has been helpful when it comes to managing a team – particularly around treating and motivating people,” she said. “As a woman in a male-dominated industry, it’s been interesting to see how the food sector has changed over the
past decade. I previously managed a branded sandwich store, and worked as a manager for a rival pizza rm for more than three years. It could be tough to get your voice heard.
“As a woman in a male-dominated industry, it’s been interesting to see how the food sector has changed over the past decade.”
“Over time, there were noticeable and positive changes, and there are never any issues at Abbeyford. The team doesn’t discriminate and values every team member – it’s the same culture at Papa Johns.
“I’d like to be able to encourage more women into the industry. There are many opportunities for growth,” Menzies continued.
“For example, a female team member started out as a delivery driver and we trained her to become a team leader, which put her in great shape to progress her career in the industry. Another trained with us since she left school – at the age of 18, she is now a team leader and will have a great path ahead of her with Papa Johns, or anywhere in the QSR industry, if she chooses. It’s great to see, and I try and encourage women to progress however I can.
“If I had to give any advice to other women looking to progress a career in the QSR sector, I would say let your skills, enthusiasm and passion shine through. Don’t let anything hold you back and just think about what you can do for the business.
“For me, it’s a great job which I really enjoy – the teamwork is so important. We back each other up and it’s a friendly place to work. I also love seeing people get a really good pizza and return the following week! It means we’ve exceeded their expectations. Pizza also brings people together. Families often
celebrate with it, and you help them make memories.
“There is nothing our visitors like more than to have their favourite dish on the balcony on a summer evening, overlooking the bay. The whole family can get together and have fun and that’s what holidays are all about. To be part of that… well it can’t get much better!”
For further information, visit: papajohns.co.uk/franchise.
There’s dedication and passion for what you do… and there’s Sunny Chhina, the driving force behind The Fat Pizza. His business model has expanded to 30 UK franchisee businesses, with an eye on the international market, and to say he understands his product is something of an understatement.
“Well, I think I’ve had a pizza every day since I was 13 years old! And I still believe I’m the fastest maker at The Fat Pizza. I’ll
cook one myself, then I know what the quality is. There’s only one item I don’t really like, which is garlic mushrooms. But the sales are so good, I have to leave them on the menu.”
Looking at Chhina’s background, his career pathway comes as no surprise. “My parents were franchisees with Perfect Pizza in the 1990s, so I learnt about the industry early, running one of the stores at 17 – doing my A-level studies out the back of the shop. My dad was friends with the bank manager, so I asked if I could get a loan for a franchise of my own and the rest is history.”
Chhina’s Perfect Pizza project was a financial success, before Papa Johns took the brand over in 1999. It was time to strike out on his own.
“I’d had various franchises, but realised that I wasn’t learning much any more – so The Fat Pizza was born in Essex in 2020. We started franchising in, but obviously the pandemic put a stop to that. Now
we go again, as I understand it inside and out. It’s also my own secret recipe, so I’ve had a hand in every pizza we’ve produced. The main machine that makes our dough mixture is in Southend and I put all the ingredients in there.”
In an ever-changing, somewhat cutthroat hospitality sector, Chhina adopts a straightforward attitude: “I know that we’ve got a better pizza than everybody else – and that’s the most important thing. Reach and awareness is important, of course, but all I really care about are sales and service. Everything you do has
“But as Domino’s links up with an aggregator, that puts the heat on smaller operators. They need to think about menu re-engineering and development, with inflationary pressure on ingredients.”
to be for a reason and you must believe in what you’re selling – otherwise the customer will find you out.”
Today’s aggregator model is offering choice, with independent businesses under increasing pressure – something Chhina recognises. “The UK is one of the most mature takeaway markets in the world, with the consumer having
The new vice-chair of the Pizza, Pasta and Italian Food Association, Sunny Chhina, has grown his business impressively – and hopes to help others do the same.
more information, so it’s important to double-down on what you are good at. Previously, you’d search on different websites and menus, but now you can compare 10 offerings in two minutes.
“But as Domino’s links up with an aggregator [an exclusive UK partnership with Just Eat late last year], that puts the heat on smaller operators. They need to think about menu re-engineering and development, with inflationary pressure on ingredients and overheads.”
As the new vice-chair of the Pizza, Pasta and Italian Food Association (PAPA), Chhina appreciates the responsibility of the role – and giving something back. “I know how hard it is as an independent, so that’s where I’m coming from. I’m looking forward to helping businesses understand things like labelling and sustainability, alongside the health and safety teams looking at allergen legislation. It’s especially important for those entering the sector.”
There’s one aspect Chhina is unequivocal on: “Profit and loss (P&L) models are essential. I look at the prices in stores and takeaways, and just wonder if they’re getting financial rewards. This is particularly important as aggregators get bigger. I recall a gentleman with a pizza and kebab business – and his costs were around 90% and he was losing £500 a week. We did some work with him and turned it all around. He was incredibly grateful and it was fantastic to help.
“PAPA has a unique opportunity where our voices can be useful and we can try and help everyone. There are
people on this committee who have probably forgotten more than I will ever know, so it’s a privilege to be part of this forum. The committee can also help me with plans for international expansion. There is a real credibility about the Association, but we need to keep evolving.”
It appears that this generational labour of love has a way to go yet. “My two teenage boys (17 and 13) are a big part of the business. They’ve been coming into stores since they were around five or six years old, providing honest feedback – there’s no
sugar-coating. In fact, my eldest, Ishaan, has been directly involved with putting carbon ratings on our menus – it was something he really wanted to do. We’ve trialled it, set up the scale, and it’s ready to go now. And, of course, they can make them!”
A supportive family is crucial for Chhina, as there isn’t much free time to spare. “I can count on two hands the number of Saturdays when I haven’t worked – either going into a store or opening up the laptop to check on one. I mean, you can do 25% of your sales on a Saturday. But I enjoy it. Although family and friends could only really see us all together on Christmas and Boxing Days.
“The past few years have been incredibly challenging… an unprecedented situation. Labour is tight and people are rightly watching what they spend. But it doesn’t feel like work. It’s a hobby and there’s plenty still to do.”
Aquilo’s new, energy e cient, countertop prep fridges lend themselves to multiple uses – at front and back of house. The 10 models, four with removable glass sneeze screens and six with lift-up, stainless steel lids, are available in a range of sizes, with capacities starting at 22 litres and going up to 78 litres.
They are all compatible with any combination of 1/3 and 1/2 size gastronorm pans and any variation based on those, meaning that operators can customise their display with an assortment of smaller and larger pans to suit their own speci c requirements.
Aquilo’s countertop prep fridges have numerous applications. They’re ideal for customer-facing establishments such as sandwich shops, cafés and delis, as well as pizza and
burger restaurants. Equally, they can be very useful if placed within a school or workplace servery. They’re also perfect for dessert, ice cream and smoothie stations.
The prep fridges can be sited on any existing counter or tabling to provide useful, extra refrigeration for ingredients without losing any oor space. Alternatively, they can be positioned on a shelf or even wall mounted.
The units are static cooled with temperature range options of between +2°C – +8°C and all feature electronic thermostats with clearly visible LED display. In addition, Aquilo’s refrigeration range utilises R290 hydrocarbon refrigerant, considered to be the most eco-friendly option currently available, with no ozone depleting e ect and a negligible GWP. The units respond quickly to temperature selection adjustments and are exceptionally energy e cient.
Fabrication throughout is from high-grade stainless steel meaning that they’re very durable. All units are tted with adjustable feet.
Prices start at just £471.00, ex VAT.
FURTHER INFORMATION:
www.aquilorefrigeration.co.uk
The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is con dent in recommending them.
The Pizza Pasta & Italian Food Association, Engine Rooms, Station Road, Chepstow NP16 5PB Telephone: 01291 6363358 or email subscriptions@papa.org.uk
Conveni
Willige Laagt 2, 5757 PZ Liessel
The Netherlands
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
ADM Milling UK Ltd.
Hyatt Place, 50-60 Broom eld Road, Chelmsford, Essex CM1 1SW
Contact: Laura Passingham Tel: 01277 262525 sales4 our@adm.com www.4 our.co.uk
Allied Mills Ltd.
Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR
Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk
Alphin Pans
Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY
Contact: Liz Crossland Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk
Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl
Euro Catering Equipment Ltd.
Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE
Contact: Steve Lane Tel: 01455 559969 Fax: 01455 559979 sales@euro-catering.co.uk www.euro-catering.co.uk
Freiberger UK Ltd
Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF
Contact: Andrew Thorne Tel: 01775 767655 / 01775 767656 andrew.thorne@freibergerukltd.co.uk
Leathams PLC Units 10-12, The Circle, Queen Elizabeth Street, London SE1 2JE
Contact: Mr James Faulkner Tel: 07803937324 / Fax: 0207 6354017
james.faulkner@leathams.co.uk www.leathams.co.uk
Ornua Ingredients Europe Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ
Contact: Alan Mackie Tel: 01531 631300 alan.mackie@ornua.com www.ornuaingredients.com
Pan’Artisan Unit 25-26 Holmbush Industrial Estate, Holmbush Way, Midhurst, West Sussex GU29 9HX
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
Futura Foods UK Ltd.
The Priory, Long Street, Dursley, Gloucestershire GL11 4HR
Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com
General Catering Solutions
Unit 13 Delta Court, Sky Business Park, Second Avenue, Doncaster DN9 3GN
Contact: Philip Dixon Tel: 01302 340742 info@generalcatering.co.uk https://generalcatering.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
Contact: Charlotte Kildu Tel: 01730 811490 Charlotte.kildu @panartisan.com www.panartisan.com
Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark
Contact: Kevin Peacock
Tel: 07790 988121 KPEAC@danishcrown.com www.danishcrown-toppings.com
Blackwood Ovens
Albert House, Albert Street, Hollinwood, Failsworth, Oldham, Greater Manchester OL8 3QP Tel: 0161 684 4377 markelle@blackwoodovens.com www.blackwoodovens.com
C.Carnevale Ltd
Carnevale House, Blundell St, London N7 9BN
Contact: Mr C Carnevale
Tel: 0207 607 8777
Fax: 0207 607 8774
Dawn Farm Foods
Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US
Contact: Jon Watkin
Tel: 01604 583421 Fax: 01604 587392 info@dawnfarmfoods.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods
Deliverect 35-41 Folgate Street E1 6BX London
Contact: Ashleigh Jansen ashleigh.jansen@deliverect.com www.deliverect.com
Goodfella’s Pizza
Birds Eye Ltd. 1 New Square, Bedfont Lakes Business Park, Feltham, Middlesex TW14 8HA
Contact: Samantha Dolan Tel: 0208 918 3200 Sam.Dolan@birdseye.co.uk www.goodfellaspizzas.com
Insurance Protector Group B1 Custom House, The Waterfront, Level Street, Brierley Hill DY5 1XH Tel: 0800 488 0013 business@ipgdirect.co.uk www.insuranceprotector.co.uk
Perco (North East) Ltd. Perco House, Norton, Stockton on Tees TS20 1DN
Contact: Leah Homer Tel: 01642 361515 leah@percofoods.com www.percofoods.com
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610
Contact: Chris Smith chris@pizzaplusfs.co.uk
Qualitops (UK) Ltd Simon Scotland Road, Hardwick Industrial Estate, Kings Lynn, Norfolk PE30 4JF
Contact: Lea Hall Tel: 01553 772 522 admin@qualitops.co.uk www.qualitops.co.uk
Jestic
Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 01892 831 960 Email: info@jestic.co.uk www.jestic.co.uk
Just-Eat.co.uk Ltd.
Silbury Marketing Ltd. 9 Manor Park, Banbury, Oxfordshire, OX16 3TB
Contact: Louise De Leon Tel: 01926 410022 sales@silbury.co.uk www.silbury.co.uk
Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Hudders eld, West Yorkshire HD2 1YY
Contact: Mr Roberto Giacobbi
Tel: 01484 538333
r.giacobbi@continental-wine.co.uk www.continental-food.co.uk
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
Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Gri th Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk
Stanislava Blagoeva Unit 204, Brick elds, 37 Cremer Street, London E2 8HD Tel: 020 7352 4356 slava@interexpos.com www.pizzapastashow.com
BEVERAGES
Beer
Carnevale Ltd.
Coffee
Carnevale Ltd.
Mineral Water
Carnevale Ltd.
Soft Drinks
Carnevale Ltd.
Wine, Spirits & Liqueurs
Continental Quattro
Stagioni Ltd.
Carnevale Ltd.
BREAD, CAKES & DESSERTS
Garlic Bread
Goodfella’s Pizza
CHEESE, DAIRY & EGGS
Cheese
999 Pizza Toppings (UK) Ltd.
Carnevale Ltd.
Dairy Partners Ltd.
Eurilait Ltd.
Futura Foods UK Ltd.
Glanbia Cheese Ltd.
Leathams PLC
Ornua Ingredients Europe
Perco (North East) Ltd.
Stateside Foods Ltd.
Eggs
Futura Foods UK Ltd.
Leathams PLC
Mozzarella
Carnevale Ltd.
Dairy Partners Ltd.
Eurilait Ltd.
Futura Foods UK Ltd.
Glanbia Cheese Ltd.
Parmesan
Eurilait Ltd.
Futura Foods UK Ltd.
COMPUTING SOLUTIONS
Online Ordering
Solutions
Just-Eat.co.uk Ltd.
DELIVERY & PACKAGING
Heated Pizza Delivery
Bag Systems
Alphin Pans
Cooktek (MCS Technical Products)
Pizza Lid Supports
Alphin Pans
DOUGH & PIZZA EQUIPMENT
Dough Trays
Alphin Pans
Holding Ovens
General Catering Solutions
Pizza Accessories
Alphin Pans
Blackwood Ovens
General Catering
Solutions
Pizza Plus Foodservice
Pizza Boxes
Perco (North East) Ltd.
Pizza Making Systems & Equipment
Alphin Pans
Blackwood Ovens
Chefsrange
Cooktek (MCS Technical Products)
General Catering Solutions
Jestic
Pizza Ovens
Blackwood Ovens
Chefsrange
General Catering Solutions
Jestic
Pizza Plus Foodservice
Pizza Pans
Alphin Pans
FISH & SEAFOOD
Other Fish & Seafood
Leathams PLC
FLOUR & BAKERY
Concentrates
Allied Mills
Durum Semolina
Allied Mills
Carnevale Ltd.
Flour
ADM Milling UK Ltd.
Allied Mills
Carnevale Ltd.
Whitworth Bros. Limited
Icings
Allied Mills
Improvers
Allied Mills
Premixes (Bread & Cakes)
Allied Mills
FOOD WHOLESALERS
Continental Quattro
Stagioni Ltd.
Leathams PLC
Stateside Foods Ltd.
FRUIT & VEGETABLES
Chargrilled Vegetables
Carnevale Ltd.
Olives
Leathams PLC
INSURANCE
Insurance Protector Group
KITCHEN & SERVING
EQUIPMENT
Bakery Ovens
Chefsrange
General Catering Solutions
Baking Pans
Alphin Pans
Chargrills
Chefsrange
Displays
Blackwood Ovens
Chefsrange
General Catering Solutions
Drinks Systems
Carnevale Ltd.
Fryers
Blackwood Ovens
Chefsrange
Jestic
Griddles
Blackwood Ovens
Chefsrange
Cooktek (MCS Technical Products)
Jestic
Holding Ovens
Blackwood Ovens
General Catering Solutions
Jestic
Induction Cooking & Holding
Cooktek (MCS Technical Products)
Other Cooking Equipment
General Catering Solutions
Preparation Counters
Blackwood Ovens
Chefsrange
General Catering Solutions
Refrigeration
Chefsrange
General Catering Solutions
MEAT
Bacon
Dawn Farm Foods Ltd.
Leathams PLC
Beef
Leathams PLC
Chicken & Other Poultry
Leathams PLC
Ham
Carnevale Ltd.
Dawn Farm Foods Ltd.
Foods Ltd.
Leathams PLC
Stateside Foods Ltd.
Italian Meat & Sausages
Dawn Farm Foods Ltd.
Pancetta
Carnevale Ltd.
Danish Crown
Qualitops (UK) Ltd
Pepperoni
Carnevale Ltd.
Danish Crown
Dawn Farm Foods Ltd.
GCL Food Ingredients.
Qualitops (UK) Ltd
Salami
Carnevale Ltd.
Danish Crown
Dawn Farm Foods Ltd.
Qualitops (UK) Ltd
OILS & VINEGARS
Olive Oil
Leathams PLC
Silbury Marketing Ltd.
PASTA, POLENTA, GNOCCHI & RICE
Pasta (Dry)
Carnevale Ltd.
Continental Quattro
Stagioni Ltd.
Leathams PLC
PIZZA DOUGH, BASES & CRUSTS
Dough Balls
Pan’ Artisan
Pizza Plus Foodservice
Pizza Bases & Crusts
Pan’ Artisan
Pizza Plus Foodservice
Stateside Foods Ltd.
PIZZA TOPPINGS
Fish
Carnevale Ltd.
Fruit & Vegetables
Carnevale Ltd.
Meat
999 Pizza Toppings (UK)
Ltd.
Carnevale Ltd.
Danish Crown
Dawn Farm Foods
Perco (North East) Ltd.
Pizza Plus Foodservice
Silbury Marketing Ltd.
Stateside Foods Ltd.
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.
Goodfella’s Pizza
Pizza Plus Foodservice
Stateside Foods Ltd.
SOUPS, SAUCES, STOCKS & DRESSINGS
Garlic Spreads & Mixes
Stateside Foods Ltd.
Pasta Sauces
Leathams PLC
Pizza Sauces
Conveni
Leathams PLC
Perco (North East) Ltd.
Pizza Plus Foodservice
Silbury Marketing Ltd.
Stateside Foods Ltd.
Soups
Conveni
TOMATOES
Canned Tomatoes
Silbury Marketing Ltd.
SunBlush© Tomatoes
Leathams PLC
Sun-Dried Tomatoes
Carnevale Ltd.
Leathams PLC
The Pizza Pasta & Italian Food Association is the trade body representing the UK Pizza, Pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:
CHAIRMAN
Richard Harrow (Consultant)
VICE CHAIRMAN
Sunny Chhina (The Fat Pizza)
FROZEN PIZZA
MANUFACTURER
David Jones (Pan Artisan)
CHILLED PIZZA
MANUFACTURER
Ian Kent (Stateside)
PIZZA RESTAURANTS
Chain - Alessandro de Mauri (Pizza Express)
Chain - Keith Griffiths (Pizza Hut )
PIZZA DELIVERY
OPERATORS
Chain - Julian Durrant (Papa Johns)
Small Chain - Khalil Rehman (Caprino’s Pizza)
Independent
Geoff Parsons (Basilico)
Katy Habibian (Village Pizza)
AGGREGATOR
Fergal Mullan (Just Eat)
IT EPoS
Joe Heather (Deliverect)
CONSULTANT
Maurice Abboudi
SUPPLIERS
Cheese
Nick Waring (Eurilait)
Mozzarella
Lynne Utting (Glanbia)
Meat
Jon Watkin (Dawn Farm Foods)
Flour
Gary Somers (Whitworths)
Equipment
Richard Norman (Jestic)
Tomatoes
James Faulkner (Leathams)
