Issue 218 October/November 2023
& Italian food magazine
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Contents NEWS 4-10
PAPA ASSOCIATION 12-16 Pizza Chef Competition.
Welcome
Hello… welcome to our penultimate issue of 2023 – and it’s a bumper one. Pasta and sauces go under the microscope, with the frozen sector receiving a welcome boost. We also look at the virtues of in-house creativity.
Easy-to-use high-temperature ovens are very much in vogue, as is induction technology and a desire for versatility. Continuing that theme, I spoke to experts in the NoLo field, which is becoming a significant financial opportunity for the Italian food sector. But you’ll notice a real vibrancy and colour, with interviews, a restaurant launch and recipe special. Not forgetting our final preview for the biggest night of the year – the PAPA Industry Awards at the Royal Lancaster London. Hope to see you there. Cheers! ALEX BELL - EDITOR alex@jandmgroup.co.uk
Editor Alex Bell telephone 01291 636349 e-mail alex@jandmgroup.co.uk
18-20 PAPA Awards 2023. FEATURES 22 Eyes on the prize – Equipment/Ovens. 30
High-flying students – Pizza Schools, Marco Fuso Consultancy.
32
An all-time classic – Pasta/Pasta sauces.
38
The family business – One-on-one, Antimo Caputo.
48
NoLooking back! – Beverages.
REVIEW 28 Casual Dining/Commercial Kitchen/lunch! PROFILE 40 Labour of Love – Pizza Metro Pizza. 42
Welcome to Indegno – Launch.
ARTICLES 46 Customer experience specialists merge – Tech solutions. 50
Toeing the borderline – Imports/Exports advice, Dornack.
52
Setting the standards – Training.
54
A quest for flexibility – People matters.
RECIPES 44 Winter warmers – Recipes special. REGULARS 57 Index of suppliers. 59
Classifieds.
Advertising Andrew Emery telephone 01291 636334 e-mail andrew@jandmgroup.co.uk Production Gareth Symonds telephone 01291 636339 e-mail gareth@jandmgroup.co.uk Subscriptions telephone 01291 636338 e-mail subscriptions@papa.org.uk
J & M Group
Engine Rooms, Station Road, Chepstow NP16 5PB Opinions expressed in Pizza, Pasta & Italian Food Magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food Magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M Group Ltd. and supports
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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
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Febru
ap
ALPHIN PANS Serving the Pizza Professional Since 1989
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NEWS
We focus on technology innovation alongside industry expectations, new food trends and one chef’s passion for olive oil.
Optimism among hospitality leaders
The challenging trading conditions identified by grocery and hospitality leaders are largely expected to continue into the next 12 months, according to the new Top of Mind Report 2023 – but there is hope for 2024. Inflation continues to present grocery retailers with a difficult sales climate and businesses are having to place a huge focus on value, while managing increasing costs. However, around a quarter of hospitality leaders are slightly more optimistic, expecting trading conditions to improve as consumers start to enjoy more discretionary spend. Central to this positive view is inflation easing, but retailers remain cautious, with the hoped-for reduction expected to be small and slow. In a further key finding, value consciousness has been identified as a growing trend, as the squeeze on household budgets continues to impact consumers. This is taking priority at the expense of ethical consumerism, which has seen a marked decline this year. The growth in value consciousness perceived by grocery and hospitality leaders is in line with consumer psychometrics, with very value-led consumers increasing +4ppts year-onyear. Grocery and hospitality have responded by launching
initiatives to target the needs of consumers. Meanwhile, staffing challenges persist – although they have eased year-on-year. These are felt most by the eating out market, with the shrinking of the pool of potential employees post-Brexit perceived as the leading factor. The proportion of grocery retail and eating out leaders facing challenges in attracting and recruiting staff has declined by -8ppts and -10ppts respectively, year-on-year. In hospitality, 70% of leaders say they are facing challenges. Over a fifth of business leaders also cited shifting attitudes within the workforce as a reason for staffing difficulties, leading to potential employees favouring flexible roles. Improvements have been driven by numerous initiatives to encourage flexible working and a more diverse workforce. For example, a recruitment drive launched by McDonald’s to hire more over-50s.
Franco Manca and The Real Greek join Just Eat There is a new Just Eat delivery partnership between Franco Manca and The Real Greek, offering nationwide delivery across the UK. Following a rapid rollout, all 94 Franco Manca and The Real Greek restaurants now offer Just Eat delivery. To mark the launch, Just Eat is offering free delivery for any Franco Manca or The Real Greek orders over £10 until the end of the year. As the nation’s market-leading food delivery platform, delivering to 97% of all UK postcodes, Just Eat is well placed to help these two casual dining restaurants reach even more customers. Just Eat UK strategic accounts director, Amy Heather, said: “We’re delighted to deliver award-winning Neapolitan pizza from Franco Manca and authentic Mediterranean meze from The Real
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Greek to even more customers across the UK. We know that both brands will be popular – and it is through successful partnerships such as these that we continually offer our 19 million customers in the UK and Ireland more of what they crave from the restaurants they love – all on the Just Eat app.” Nabil Mankarious, managing director of Franco Manca and The Real Greek, said: “We’re very excited to reach new customers and introduce them to the joy of our food, which is made with passion, love and the highest quality ingredients.” It comes amidst a period of growth, as Just Eat links up with a swathe of restaurants and grocers. These include burger chain Fat Hippo and Mexican brand Tortilla, taking Just Eat to over 76,000 partners in UK and Ireland. www.pizzapastamagazine.co.uk 19/10/2023 16:34
NEWS
Turning to tech for staff retention Technology is helping hospitality to improve staffing related challenges such as retention and churn, but investment is needed to maximise efficiencies. Those are among the headlines from the latest Business Confidence Survey from CGA by NIQ and Fourth, which sets out how business leaders are utilising tech and what their plans are for implementing it in the future. It shows 42% have a digital solution to help retain staff, with 31% planning to invest over the next 12 months. Staff retention is the joint-highest selection when it comes to where leaders are planning further investment in tech, along with waste reduction. Next up are cost inflation (19%), employee legislation compliance (18%) and stock availability (11%). The data also reveals that 23% of leaders believe staff scheduling and rota management would be primary areas that would benefit from further investment in tech. This is followed by supplier management (22%), inventory management (17%) and employee onboarding (15%).
The survey emphasises the importance of tech across all areas of hospitality. Half (49%) of leaders plan to increase spending over the next 12 months, making it the third-biggest priority after staff training and site expansion. Shortages of budget, time and in-house skills are the three main barriers facing those not investing. The research also reveals widespread interest in AI-powered solutions. The data indicates that 51% of leaders believe it can have a medium level impact on their day-to-day operations, while 5% believe it will have a high impact. The remainder (44%) expect no or minimal impact. Sebastien Sepierre, managing director – EMEA, Fourth, said: “Hospitality leaders are looking for ways to relieve operational pressures, while also protecting the customer experience. It’s clear that operators see technology as a solution to mitigate staff shortages, maximise available resources and reduce the admin burden on managers, with respondents identifying that their businesses would benefit most from
additional investment in staff scheduling and rota management, followed closely by supplier and inventory management. By investing in data-driven technology solutions, businesses will be able to track and forecast labour and supply more accurately, helping them make smarter decisions and cut unnecessary costs.” Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “Staff retention and sustainability are two of hospitality’s most urgent issues, and leaders know tech has a big role to play on both fronts. Digital expertise in the industry has accelerated over the last few years, but targeted investment is still needed to unleash its full potential to reduce admin burdens, staff turnover and food waste.”
Say hello to Lolly Nova Software house, Lolly, launched its first robot waiter, Fergus, in 2022, and has unveiled its upgrade at The Restaurant Show 2023. The new Lolly Nova is billed as the next generation from the rapidly evolving AI sector. The Lolly Nova robot is designed to support waiting staff in a busy hospitality environment. It can operate for a whole evening, taking food from the kitchen to tables, interacting with customers and helping with clear down. The 1.2m freestanding robotic waiters provide efficient delivery functionality, obstacle avoidance sensors and speed control for precise and safe movement, giving them the ability to adapt to multiple environments. They also incorporate smart voice recognition technology for an interaction experience. When Nova is not on the job, it automatically returns to its docking station, where it takes approximately three to four hours to fully recharge. Nova cloud data is hosted and stored in the UK to help comply with local cybersecurity regulations, unlike most other robots deployed in the market. Peter Moore, CEO at Lolly, said: “Robots are proving popular with the industry, and we are proud to have led the way with
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our 2022 launch and continue to pioneer the rapidly evolving AI capabilities being developed. Nova is our new smart, efficient and collaborative robot, which follows on from valued customer feedback and continued testing by our development team. “Retaining clients through exceptional customer service is critical. As long as we have demand, we’ll keep innovating. Robots are the future of hospitality service.” Lolly Nova is available either as a one-off purchase or a monthly lease scheme. The hospitality robots market is estimated to reach $3,083m by 2030, according to the Global Opportunity Analysis and Industry Forecast 2021-2030.
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NEWS Wider menus and emerging food trends
Lumina Intelligence research has found that menu length is driving spend. Menu counts and inflation have increased, with operators introducing mains to drive spending. New dishes have higher price points, as operators premiumise, and drinks prices have been boosted. Counts of items on menus have risen across all channels, with chain restaurants and pubs and bars leading this growth by expanding on drinks. Restaurant main course counts have seen the largest boost in average items, as operators focus on dishes that command the highest spend and are generally focused on by customers.
Pub and bar operators have focused on expanding alcoholic and non-alcoholic drinks ranges, while QSRs prioritising menu innovation for the main course to drive appeal of the highest-cost course. Prices are increasing: Operators are battling to align soft drink price increases with inflation, with the average price of a soft drink on a menu increasing by an average of +8.0%. Chain restaurants have increased prices the most, compared with the same period a year ago, as operational costs go up and consumers cut back on spend. Operators are now driving spend through new dishes, which are priced higher than same-line dishes last year. Same-line price inflation is relatively modest, although mains have seen the largest increase in price, driven by restaurants and QSR. QSR has focused increases on additional courses, including desserts and extras. Snacks have seen the highest percentage increases, with operators hiking up packaged goods in line with costs.
Restaurant moves: A wider variety of starters are targeting incremental spend, including tapping into the growing trend for indulgence, with cheese-based starters and twists on classics. Operators have also developed a wider range of more novel desserts with, for example, dessert pizzas gaining share. Premium ingredients such as truffle and saffron are being introduced in mains, including pasta and fish dishes, to communicate value-for-money perceptions. Pubs and bars: Chicken starters have gained share as a relatively inexpensive ingredient. Chicken mains are a key focus. Variations of cocktails have carried the highest price inflation in Q2. QSR developments: Diversified menus to attract wider audiences, although burgers remain most popular. Healthier, less calorific and higher-priced dishes are being introduced: evidence of targeted premiumisation while boosting health credentials. Trend-led innovation is driving prices of drinks such as waters and smoothies.
Help yourself to Papa Johns at Minehead Butlin’s Butlin’s has become the first place in Europe to offer a Papa Johns pizza buffet, as well as a takeaway. Guests on the recent 90s Reloaded Big Weekender in Minehead tucked into an unlimited choice of fresh pizza, pasta and salad following two days of entertainment at the Somerset resort. In addition to Minehead, Butlin’s is adding Papa Johns to the menu at Skegness. The development of the new Papa Johns restaurants will be run by a team of around 20 at both resorts. The leading pizza franchise has added a fresh choice to the menu for all visitors.
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Known for its ‘BETTER INGREDIENTS. BETTER PIZZA’ concept, Papa Johns went down well with Big Weekender guests. It now takes the place of the Italian buffet offering at both Butlin’s Minehead and Skegness. Choices include freshly made pizzas, a selection of pasta – including penne pomodoro, mac & cheese and carbonara – and unlimited fresh salad. Belinda Reed, operations director at Butlin’s, said: “We’re delighted to be opening two new Papa Johns restaurants in Minehead and Skegness. We’ve been serving to our guests in Bognor Regis
for many years now and it’s been a firm favourite on both our family breaks and adult-only Big Weekenders.” Amit Pancholi, business development director, Papa Johns, said: “We are proud to have worked with the Butlin’s team. Taking over the existing restaurants, the new Papa Johns feature our latest modern store design, highlighting our fresh ingredients with vibrant colours and lighting. It’s a fun, welcoming look, which creates the perfect environment for guests to feel at home when they order and enjoy their favourite pizza together, making their Butlin’s stay even more memorable.” Papa Johns continues to add highstreet locations throughout the UK. For those interested in running a multi-unit franchise or opening-up in a ‘nontraditional’ location – such as a holiday resort, sports stadium or other leisure venue – Papa Johns offers incentives, in addition to world-class support, comprehensive training and marketing. www.pizzapastamagazine.co.uk 19/10/2023 16:34
PERFECT NEWS
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NEWS
Bocchi’s olive oil passion project
Taste Lancashire ambassador and Agrichef Maurizio Bocchi successfully launched his Extra Virgin Olive Oil for a Healthier Future campaign at his Ribble Valley restaurant, La Locanda, on 18 September 2023. Olive oil is a staple ingredient that is gaining increasing attention in the media and on cookery shows. Bocchi said: “There has been one key component which has inspired my culinary journey as a chef. It is always at the core of my cooking and that is the highest quality, extra virgin olive oil. An integral ingredient at the heart of Italian cooking for millenia, and to understand why, is to unravel the deeper benefits of this superfood ingredient.” As well as enjoying an olive oil-inspired lunch created by Bocchi, speakers took guests on a journey of discovery – addressing the health benefits of a Mediterranean diet; and most importantly introducing Extra Virgin Olive Oil (or EVOO) as a sixth element of the daily diet.
Elisabetta Gabrielloni from Frantoio Gabrielloni in Italy hosted olive oil tasting and spoke of its history and production. Writer and Italian journalist, Luigi Caricato, has published many books on the topic. The founder and director of Olio Officina Magazine and Festival, he spoke on the media and public’s perception of extra virgin olive oil. Professor James Fildes (CEO and chief scientist/professor of experimental surgery) and Dr Tim Entwistle (founding scientist) from Pebble Biotechnology Laboratories in Wilmslow presented their findings following NHS clinical trials focused on diet, including evaluating the impact of low-fat and Mediterranean-inspired diets. The inspiring lunch used EVOO from Gabrielloni: ● Lancashire potted shrimps with Laudato EVOO ● Bruschetta al pomodoro with Solivo EVOO ● Beef carpaccio with Ascolana Dura EVOO ● Pappa al Pomodoro with Laudato EVOO ● Lemon semifreddo with Mignola EVOO ● Chocolate truffles with Piantone del Mogliano EVOO A notable guest list included the mayor of Ribble Valley, Gabriella Migliore – Italian Trade Agency (ITA) London, Gabriella Manfred – agricultural attaché from the Italian Embassy in London, importers and Visit Lancashire.
Italiana premium dough balls launch into UK Ingredients specialist Eurostar Commodities has launched new dough balls for the foodservice industry. The premium dough balls are made from Italian ‘0’ pizza flour, available in a variety of sizes – from 180g to 340g. Using high-quality flour, the dough balls are freshly packed and delivered frozen-ready for service at food outlets.
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Once defrosted and proved, the dough balls are easy to roll out, while the stretchiness makes it a simple process to create the perfect pizza base to add your toppings. Warm dough balls also make an excellent starter/side or sharing platter for family and friends. They can also be used as the basis for garlic breads and Italian-style sandwiches. Jason Bull, managing director, Eurostar Commodities, said: “We are all about innovation bringing our ingredients into new and convenient formats that enable our customers to serve delicious premium
food. We rate these dough balls as one of the best in the market right now and are delighted to get this product out there.” Created with Eurostar Commodities’ Grandi Molini Italiani flour, the product is presented as convenient and easy to serve for foodservice, delicatessens, pizza restaurants, fast food outlets, outdoor pizza companies, cafés and all other food operators. Visit eurostarfoods.co.uk.
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NEWS
Riso Gallo take it to Henley Bridge Chefs and foodservice professionals now have access to one of Italy’s premium rice brands, Riso Gallo, courtesy of ingredients supplier Henley Bridge. Riso Gallo also boasts impressive sustainability credentials, making it the rice of choice for Michelin-starred chefs through to home cooks. Henley Bridge has secured exclusive distribution for the UK foodservice market, with a wide product range in different pack sizes. It includes a two-minute rice base solution in four varieties – rosso, nero, basmati and risotto – aimed at busy kitchens where deskilling is an issue. A sixth generation, family-owned business, Riso Gallo is the only European rice miller with authentic rice products made from certified sustainable farming and, in an industry first, its products are packed in recyclable plastic in vacuum packs and FSC-certified cardboard. Tracey Hughes, MD of Henley Bridge, said: “We’re very excited to have the exclusive supply contract for this brilliant brand. Riso Gallo is a perfect fit for our growing portfolio and we fully expect our foodservice customers to be clamouring for it; not only for its quality, product range and ease of use, but also because it satisfies growing concerns about sustainability.” Riso Gallo has also been working closely with stocks and sauces experts Essential Cuisine to create a library of recipes
showcasing the versatility and creativity of rice. The team is also offering bespoke training for Henley Bridge customers. The Riso Gallo range includes: ● Saffron rice (1kg) – cooks in 12 minutes ● Mushroom rice (1kg) – cooks in 12 minutes ● Basmati rice (5kg) ● Red wholegrain rice (2kg) ● Black wholegrain rice (2kg) ● Arborio sustainable rice (1kg)
For more info, visit hbingredients.co.uk.
Ocado lists Eurostar premium gluten-free ranges
Ocado has launched Eurostar Commodities’ gluten-free range, including Chapati Flours, Self-Raising and Plain White Flour, Pizza Flour and pasta for online delivery to customers. Chapati Flour has been developed by Eurostar’s technical development team for all kinds of baking and cooking. The products are already widely available across the UK in independent and ethnic supermarkets and wholesalers. The gluten-free chapati flour can be used in a variety of recipes and has been developed with enhanced texture and flexibility to produce outstanding results. Jason Bull, director,
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Eurostar Commodities, said: “We applaud Ocado in supporting our range of gluten-free products. It is a rapidly expanding market, with consumers demanding increased quality, performance and transparent labelling. We have committed substantial resources to developing ranges that deliver high quality and that also perform as well as, or better than, a product that contains gluten. We look forward to partnering with Ocado to bring their customers the gluten-free products that they need.”
Ocado will retail the following products: ● Gluten Free Chapati Flour x3 varieties in 3kg – white, medium and brown. These flours are produced and packaged in Eurostar’s dedicated gluten-free and allergenfree factory in Yorkshire and have been developed to produce outstanding results. Kosher certified, high in fibre, coeliac and vegan friendly. Wheat free.
Gluten Free Premium Self-Raising, 1.5kg. A premium, fine, white selfraising flour, created using a mix of quality functional ingredients. Blended from naturally gluten-free ingredients, combined with quality gluten-free raising agents. Ideal for light sponges, scones, biscuits and homemade cakes. ● Gluten Free Premium Plain, 1.5kg. Offering bakes, cakes, breads, pancakes and savoury treats. This flour can be used for pizza bases and is high in fibre; kosher certified. ● Della Terra Gluten Free Pizza Flour, 1.5kg. A popular choice for pizza bases, it can also be used as a wheat flour substitute for bread, cakes, pastries and pancakes. ● Granoro Gluten Free Pasta, Spaghetti, Penne and Fusilli. Italian pasta specialists, Granoro have launched a range of gluten-free pastas. Ingredients include corn flour, rice flour and quinoa flour. ●
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NEWS
FEA officially one of the Best Trade Associations The Foodservice Equipment Association (FEA) has been highly commended in the Best Trade Association of the Year category at the recent Memcom awards. Memcom is the community connecting senior leaders in membership organisations, trade associations and the wider not-for-profit sector. FEA was praised for its leadership, especially in supporting members negotiating the tricky conditions created by Brexit. These ranged from assisting individual members – such as the refrigeration importer whose products were held up in customs due to non-compliance of paperwork – to collaborating with the UK government and EFECM (the European Federation of Catering Equipment Manufacturers) to ensure F-gas regulations were realigned. FEA has also led by example in the campaign to reduce carbon emissions. It collaborated with Climate Action for Associations to develop and launch a guided carbon management programme and, through the FEA Forest Initiative, helped FEA members offset carbon emissions by pledging to plant trees. FEA itself has reduced carbon emissions to virtually zero; for example, by reducing time in the office, moving the majority of committee meetings online, and running a paper-free annual conference.
The Memcom Awards recognise the creativity and hard work which goes into driving up the standards of the membership sector. Paul Anderson, chair of FEA, said: “Memcom’s recognition underlines the important work FEA is doing. It also highlights the achievements of our chief executive and his team.”
FareShare celebrate 2m mark UK foodservice fresh produce provider, Fresh Direct, has donated the equivalent of more than two million meals to those most in need, reaching the milestone as it celebrates its fifth anniversary of working with charity FareShare. Since launching the partnership in 2018, Fresh Direct and FareShare – which is the UK’s largest charity fighting hunger and food waste – have saved around 850 tonnes of food, supporting Sysco’s purpose, which is ‘Connecting the world to share food and care for one another’. The two organisations are meeting the unique challenges posed by the short shelf-life supply chain, allowing fresh, nutritious food to be supplied to those in most need, including lowincome families, homeless shelters and community groups through a network of almost 8,500 organisations. Alongside other Sysco GB companies, Fresh Direct has dedicated teams to ensure that surplus food does not go to waste, by maintaining careful oversight of the life-cycle of its stock and working with charities including FareShare to redistribute food. 10 P&P_Oct23_218_p04-11_news_G AB.indd 10
The partnership between FareShare and Sysco’s operating companies has grown since Brakes first started working with the charity in 2010. Sysco GB companies have provided the equivalent of more than 11 million meals. Stuart Smith, merchandising director, Sysco GB, said: “We wholeheartedly agree with FareShare that no good food should go to waste, and continue to focus on minimising surplus wherever possible. We’re proud to reach this significant milestone of sharing more than two million meals from Fresh Direct. “Everyone has an interest in cutting food waste, so as well as our own efforts, we continue to provide support to customers – including ideas to help them reduce their surplus food.” Lucy Allison, head of food industry at FareShare, added: “We’re incredibly grateful to Fresh Direct in helping us get two million meals’ worth of good-to-eat surplus food to people. With 13.3 million people, including four million children, worried about where their next meal is coming from, the support from Sysco GB is needed more than ever.”
Pilgrimage to Croydon
Pizza Pilgrims has announced the opening of an East Croydon pizzeria in February 2024, bringing their signature style of Neapolitan pizza to the South London neighbourhood. With sites across London and the UK, founders, James and Thom Elliot, celebrated 10 years in the pizza game this summer. Having opened in Queen’s Park earlier this year, the brothers will open their first site in Leeds in November 2023 ahead of the East Croydon pizzeria in February 2024. More information on the opening and confirmed dates will be announced early 2024.
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NEWS
Exceptional food products that save you time, delight your customers and increase your profits. Sturdy Foods has partnered with regeneratively farmed flour brand Wildfarmed to produce a new pizza dough ball that has come away from this year’s Great Taste awards with a coveted 2-star award. Based near Ripon in North Yorkshire, Sturdy Foods was established in 2013 by James Sturdy, who has over 20 years of experience in the pizza market. The company produces a range of high-quality pizza dough balls and part-baked bases for foodservice operators looking to serve consistently exceptional pizzas, without needing high levels of skill in-house. Customers include national foodservice wholesalers, pub chains, bars and restaurants. The company prides itself on high levels of customer service, as well as being the most innovative pizza supplier in the market. The new Wildfarmed dough balls are designed to offer operators a product that produces pizzas that are both flavourful, but also highly sustainable. Wildfarmed works with a collective of UK farmers who grow their wheat in
a regenerative system that uses no pesticides or artificial fertilisers, increasing biodiversity and soil health. By focusing on these regenerative principles, the wheat grown is both high quality and also richer in nutrients from the soil, increasing the nutrition profile of the flour. The wheat is then stone ground to produce a fine flour similar in texture to an Italian 00 flour. Sturdy Foods have developed a frozen dough ball using this flour and natural yeast, which is available in a range of sizes between 180g and 340g, giving you the perfect way to serve a unique and delicious pizza. With 73% of UK consumers saying they want to see more sustainably produced options on the menu when eating out, this Wildfarmed dough could be the perfect solution. For more information on the new Wildfarmed dough balls or any of Sturdy Foods product range, please contact 01765 641200 or info@sturdyfoods.co.uk
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PIZZA CHEF FINALISTS
DAWN FARMS SUSTAINABLE TOPPING FINALISTS
Clucking Tasty Simonetta Held Village Pizza Kitchen
Mariachi Harshal Patel Harry Pszza!
Vegetarian Kiev Liam Ryles Leandos Pizza
The Clucky Bird Brigi Stamber Pizzaface Brighton
Butter Me Up Chik’n Charles Reid Pirates Pizza Shack
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19/10/2023 16:38
PIZZA CHEF FINALISTS
DANISH CROWN SUPERTOPS FINALISTS
Meaty boi Nicola Jackson-Jones Two Cents Pizza
Chorizo n black pud Adam Sear Maestro’s Pizza Ltd.
Chingiale David Hartai Zerodegrees
The Big WAPP Chris Glenn - Whisk & Pickle Pizza Kitchen
Spangnolo Cavolo Max Gibson Stretch Pizza
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19/10/2023 16:38
PIZZA CHEF FINALISTS
FUTURA FOODS YAMAS! HALLOUMI FINALISTS Greece Lightning Chris Glenn Whisk & Pickle Pizza Kitchen
The cyprus fig Vahid Rostami Romeo’s
Yam-yasss Nicola Jackson-Jones Two Cents Pizza
Cyprizza Richard Sweeney Stateside Foods
Hallouminati Guiseppe Ferraro Pizzaland Bristol
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19/10/2023 16:38
PIZZA CHEF FINALISTS
SILBURY FAMOUSLY AUTHENTIC PIZZA SAUCE FINALISTS Ham & Jam Liam Ryles Leandos Pizza
Milano Adam Sear Maestro’s Pizza Ltd.
Viva Espana Mark Lunn North West Pizza
The G.O.A.T. Nicola Jackson-Jones Two Cents Pizza
Pepperoni & Hot Honey Detroit Scott Holden Scott’s All Day
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PIZZA CHEF FINALISTS
WHITWORTH BROS. FLOUR CHEF’S SPECIAL CATEGORY Boozy BBQ Aron Dunn Planters Garden Centre
Sweet Potato Smoke Charles Reid Pirates Pizza Shack
Hazelnut & Coppa Luca Cusimano The Oven Pizzeria
Meatball Margherita Jason Nichols Stretch Pizza
Return of the MAC Brigi Stamber Pizzaface Brighton
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19/10/2023 16:38
Very Pizzable Very Pizzable meat toppings meat toppings
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P PA PA P INDUSTRY R RY A WA AW W A RDS 2023 Email: perco@percofoods.com www.percofoods.com @PERCOFOODS
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PAPA 2023 Industry
Awards
The judges have made their decision and all that’s left is for the winners to be revealed at the PAPA Awards Dinner on 9 November 2023. Here are the shortlists in each category. Community & Social Responsibility Award
Independent Pizza Restaurant Award
Pizza Restaurant Chain Award
1K Pizza Project Caprinos Pizza The Burnt Chef Project
Scott’s All Day – Cambridge Pizza Metro – London Pizzaland - Bristol Taste of Italy – Chelmsford The Woodyard - Woodbridge
There is no shortlist published for this award
SPONSORED BY
SPONSORED BY
SPONSORED BY
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Chilled Pizza Multiple Retailer Award
Frozen Pizza Multiple Retailer Award
There is no shortlist published for this award
There is no shortlist published for this award
SPONSORED BY
SPONSORED BY
Pasta Retailer Award
Italian Style Ready-Made Main Meal Award
There is no shortlist published for this award SPONSORED BY
Convenience Store Pizza Retailer Award
Co-op – Spicy Meatball Pasta Bake Pasta & Pasta – Tortelloni Burrata & Sundried Tomato Prezzo – Pork & Fennel Ragu Prezzo – Spinach Creste di Gallo Tesco – Finest Mushroom Pappardelle Dell’Ugo Foods Group – Hot Smoked Salmon Fiorelli SPONSORED BY
Italian Style Food Award Domino’s – Pulled Mexicana Chicken Domino’s – Nduja Leathams - Roquito® Yellow Pepper Pearls Leathams – Frozen Sliced Mozzarella Dell’Ugo Food Group – Pinsa with Truffle Butter Valerio’s – Smoked Scamorza Taglio Napoli SPONSORED BY
Business & Product Innovation Award Asda – New Pizza Counter Concept Avery Berkel – Pizza Builder Caprinos Pizza – Paving the Way to Excellence Zizzi – Zillionaires’ Club SPONSORED BY
There is no shortlist published for this award SPONSORED BY
PAPA Industry Award There is no shortlist published for this award SPONSORED BY
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Manufactured Pizza Award Aldi – S/S Coronation Chicken Aldi – S/S Spicy Salami & Chilli Jam Sourdough Franco Manca – Spicy Salami, Fried Onion & Chilli Infused Honey Morrisons – Best Salami Hot Honey Tesco – La Rustica Tesco – La Montanara
SPONSORED BY
Italian Restaurant Award Independent Restaurant Category
Antonietta - Edinburgh Donatello’s – Dunstable La Locanda - Gisburn Chain Category
There is no shortlist published for this award
SPONSORED BY
The Pizza Delivery Awards Small Chain Award
There is no shortlist published for this award Major Chain Award
There is no shortlist published for this award Independent Pizza Delivery Award
Mama’s Pizza & Pasta – North Cheam Nomad Pizza – Whitstable Pirates Pizza Shack – Fraserburgh Pizzaland – Bristol Romeos – Londonderry Village Pizza - Hurstpierpoint
SPONSORED BY
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EQUIPMENT/OVENS
Eyes on the prize From major chains to independent operators and in-the-home chefs, the preparation tools being used are sexier than ever. A FRESH PERCEPTION Technology, lower energy costs and equipment versatility are key watchwords in the current pizza equipment and ovens climate. Passion for the food refuses to wane, with pizza regularly in the top three choices of favourite takeaway. So, operators need to be constantly thinking about innovation and financial outlay – especially in such a challenging economic climate. “As a simple and speedy casual dining option, pizza has been consistently popular with UK consumers across the past three decades, but in recent years 22 P&P_Oct23_218_p22-27_Equipment_Ovens_G AB.indd 22
“From high-volume, high-street sites to mobile operations targeting rural locations, there is a wide variety of outlets offering more choice than ever.”
we’ve seen a genuine shift in how pizza is perceived, positioned and prepared,” said Michael Eyre, product director at Jestic Foodservice Solutions. “From high-volume, high-street sites
to mobile operations targeting rural locations, there is a wide variety of outlets offering more choice than ever. Alongside this comes diversity in the equipment required.” The customer is more knowledgeable, with a new appreciation of pizza nuances, such as the Neapolitan style of high crust and fast-baked fare. “High-temperature ovens are becoming increasingly common – and not just in pizza restaurants,” continued Eyre. “From pubs and tuk-tuks to cafés and trailers, great pizza is offering the opportunity for operators to serve consumers anywhere and everywhere. www.pizzapastamagazine.co.uk 19/10/2023 17:37
EQUIPMENT/OVENS Whether it’s high-quality conveyor ovens or classic wood-fired choices, Jestic Foodservice Solutions offers a wide range of brands, in-depth service support and advice, as well as real-world case studies and examples to help outlets make the right choice.” The Alfa Pro range of high-temperature electric, gas and wood-fired ovens offers a visually appealing, simple to operate, speedy option, perfect for different locations. Additionally, EDGE conveyor ovens are ideal for any site. From large volume high streets to smaller footprints, EDGE ovens offer consistently high performance, reliable simplicity and the latest technology to maximise efficiency in the kitchen, meaning that any member of the team can create fantastic pizza for customers. Another well-regarded name is
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Swedish brand Sveba Dahlen – one of the biggest manufacturers in the pizza category. From rack ovens to hightemperature deck ovens and dough proofing options, Sveba Dahlen has a model to suit every pizza operation and offers reliable solutions. And for more than 30 years, Wood Stone has excelled at engineering excellence, exceptional performance and the very best in construction quality.
The Wood Stone range of traditional stone hearth ovens is perfect for outlets seeking to deliver the finest artisan pizza experience. STAFF MOTIVATION But not only is a smorgasbord of exceptional equipment good news for the consumer, it’s a welcome fillip for those workers doing the hard yards. “All sectors of hospitality should be
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EQUIPMENT/OVENS considering the latest technology, as it enhances an operation and lowers energy consumption,” said Trevor Burke, managing director, Exclusive Ranges. “Working practices can be improved and the motivation of staff increased when they have the latest kit or when the environment is a better place to be.” We are forever marvelling at methods of innovation and technological expertise – and it seems versatility is becoming a prominent virtue.
“Working practices can be improved and motivation of staff increased when they have the latest kit or when the environment is a better place to be.”
“Modern equipment that performs multiple tasks – such as induction, multifuctional pans and pressurecooking options, as well as quality ventilation – will contribute and save operators money,” said Burke. “And one must-have, energy-saving piece of kit is an induction hob. They give off less heat and are easier to clean, meaning a simplified maintenance regime.” Exclusive Ranges Menu System induction technology claims to offer unsurpassed efficiency of 95%, compared to infrared hob efficiency
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RECOMMENDED BY
HETAS AND CEDA
Chimney fan for pizza ovens removes smoke and bad odours
In many restaurants, the wood-fired catering equipment is situated near a high-capacity extraction canopy for the stoves. This can interfere with the natural draught in the chimney of the wood-fired oven or open barbecue fire and cause smoke to be drawn out into the kitchen. The result? A kitchen full of smoke and unsanitary particles. The Exodraft chimney fan ensures an optimal draught in the chimney, resulting in a kitchen and restaurant without smoke and bad odours. 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:
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Your energy. Optimized. 25 19/10/2023 17:37
EQUIPMENT/OVENS
which is below 75%, gas hob at below 60% and electric hob at below 40%. “Then consider the minimal heat emissions from induction over other heat sources and the strain older cooking technologies place upon extraction and ventilation systems, and induction becomes an essential consideration,” continued Burke. “We are seeing recognition across the industry that choosing induction is not just for ‘higher-end’ operators, but mainstream ones as well. Menu System’s portfolio includes the SINA, Worker and Premium ranges, for all budgets and operations. As induction develops, chefs are becoming knowledgeable about the solutions it can bring.” Staying ahead of the curve is vital – which Jestic acutely recognise. 26 P&P_Oct23_218_p22-27_Equipment_Ovens_G AB.indd 26
“Consider the minimal heat emissions from induction over other heat sources and the strain older technologies place upon extraction and ventilation.”
with ovens from every brand – as well as a host of other related equipment. From rural mobile operators to the urban street food outlets, high-street chains and artisan pizza in pubs, Jestic can advise consult and assist.”
“Our culinary team is regularly out in the nationwide market and has an in-depth understanding of not only the equipment required for any size of operation, but also the latest trends and how consumer insight influences menus across the country,” said Eyre. “The demonstration kitchen in Paddock Wood, Kent, is fully equipped www.pizzapastamagazine.co.uk 19/10/2023 17:37
EQUIPMENT/OVENS
The great indoors Wood-fired pizza ovens for the home are proving popular, following a disappointing summer. Poor weather has seen a British company witness the next big thing in lifestyle trends – customers opting for a wood-fired pizza oven in the kitchen, rather than the garden. Orchard Ovens, based in Preston, has experienced a spike in enquiries for its Cucina oven, which creates a wide variety of woodfired cooked foods. It now sees the Cucina as the immediate future of wood-fired oven ownership in the UK. Notably, one homeowner is of Italian descent. Luca Ferrazzano now lives in Bristol but hails from Naples, the spiritual home of pizza, where this food has protected UNESCO status. Such is the guardianship over Neapolitan pizza, strict rules govern its cooking and promotion. Ferrazzano had struggled to find the right outdoor option, which led him to investigate the indoor pizza oven. Wanting one that would not see him mocked by visiting relatives, he turned to Orchard Ovens. This is the only UK supplier of Tuscan Valoriani ovens, including the Cucina – it’s ready-built and can be fitted quickly inside an indoor kitchen, once the right flue arrangement is installed. The Ferrazzano family had the Cucina fitted by the team at Orchard Ovens and it is wowing friends, who had no idea it was possible to have an indoor wood-fired pizza oven. His relatives cannot detect any difference between its pizza and that enjoyed in a downtown Naples pizzeria. Traditional ingredients play a part, but the oven ensures accurate cooking of food, due to the best insulation and construction materials. There are no issues with cold spots or heat retention. Ferrazzano has realised that there is www.papa.org.uk P&P_Oct23_218_p22-27_Equipment_Ovens_G AB.indd 27
no temperature differential between the top of the oven and the bottom. In others he had tried, users have had to compromise on this. Now, regardless of what the weather brings – sun, rain or snow – his Cucina pizza oven can be fired up and, thanks to its versatility, used for a variety of dishes. From curry to Lancashire hotpot and bread to shellfish, steak and even chips and Yorkshire pudding. Orchard Ovens’ director, Andrew Manciocchi, said: “We could not have a better recommender of the Cucina oven than a native of Naples, for whom oven authenticity and quality are crucial. “Luca is one of a number of customers who have decided the way forward in an era of climate change and wet summers is to install an indoor, rather than outdoor, wood-fired pizza oven. The shift in thinking we have seen this summer is notable, so we shall be going all out to supply Cucina ovens right through the autumn and winter. These will be in-situ in time to cook up wood-fired festive treats for Christmas, providing lots of joy.” To find out more about the Cucina (£3495), which comes in a wide variety of colours, and for which installation can be quoted, call 01772 250000. Or visit orchardovens.co.uk. 27 19/10/2023 17:37
REVIEW
Record-breaking event of the year
A surfeit of speakers and an exhibitor list not to be missed. Casual Dining, Commercial Kitchen and lunch! certainly delivered in 2023. NUMBERS GAME ExCeL London set the stage on September 27-28 for Casual Dining, lunch! and Commercial Kitchen – and certainly delivered. The highly anticipated shows for the hospitality and food retail sector received an overwhelming number of attendees, with 9129 in total – an 11% increase. From the moment you walked in, there were people everywhere. A true feast for the senses, it delivered an air of optimism, following an incredibly challenging few years. It was my first time at the show as J&M Group editor, and it provided a wonderful opportunity to meet my peers, while also developing numerous story ideas. I also had the privilege of presenting a panel – Independents: Pushing Through Adversity – on day two. Quite a nervewracking experience, but my esteemed
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speakers ensured things went smoothly. Our British Sandwich & Food to Go Association also had a stand, allowing my colleagues to catch up with many familiar faces. ESSENTIAL SELECTION Senior decision-makers from Sainsbury’s, Center Parcs, Pret A Manger, PizzaExpress, Tesco, Starbucks, Leon, Hilton UK Hotels, wagamama, Nando’s, Wahaca, Big Table Group, Mowgli, Co-op, Amazon UK, Greggs, GAIL’s Bakery, WHSmith, BP, Marks & Spencer – and others – visited over the two days. These buyers took every opportunity to connect with the show’s 600 exhibitors, hear from 165+ expert speakers across seven theatres, while networking with other professionals in the industry.
Reflecting on the resounding success, group event director, Chris Brazier, expressed gratitude to participants, exhibitors and sponsors for their enthusiastic involvement. “What lunch!, Casual Dining and Commercial Kitchen have once again demonstrated is their indisputable position as the premier showcase for the hospitality and food retail industry. We are grateful for the overwhelming support and dedication from everyone involved. The collective commitment to driving innovation continues to shine through, and this year was no exception. Theatres were packed with standing room only sessions and the aisles were buzzing with quality buyers doing business from start to finish. Thank you to our supporters, partners, speakers, exhibitors and visitors. As many people
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REVIEW have commented, these were our best shows yet. We can’t wait to do it again, even bigger and better, next year!” PANEL POWER As well as a bustling show floor, there were Keynotes with Nisha Katona, CEO and founder of Mowgli; James Brown, CEO of BrewDog Bars; Guy Meakin, UK shops & franchise director of Pret A Manger; Brian Trollip, MD of Dishoom; James & Thom Elliot, co-founders of Pizza Pilgrims; and Marta Pogroszewska, MD of GAIL’s. Other packed sessions included discussions with CEOs, founders, chefs and directors from Baxter Storey, Wahaca, WatchHouse Heartwood Collection, Las Iguanas, Honest Burgers, Marugame Udon (Europe), Slug & Lettuce, Tossed, Chopstix, Sketch London, BloomsYard, Wingstop and many other new and established brands. INNOVATION CHALLENGE – RESULTS The three Innovation Challenges celebrated products launched in the past 12 months. Shortlisted finalists were decided by a popular vote at the Innovation Challenge Galleries on the show’s opening day, then a panel of judges decided on Bronze, Silver or Gold Awards, based on some exciting live pitches. (See box below for result info).
“lunch!, Casual Dining and Commercial Kitchen are the most important shows for our industry. Together, it’s the only event that is dedicated to hospitality and food retail, and an event at which you will see every single category – from premium to casual dining to QSR. These two days are the national treasure of our industry and it’s so important to attend!” Shereen Ritchie, COO of buns from home. “What is so heartfelt about this show is that you get to meet so many people who are so important to your business. I’ve met those from one site to multiples, and we’re all one big family and are very useful to each other. I would highly recommend a visit.” Nisha Katona, CEO and founder of Mowgli Street Food.
“It’s great to be back at lunch! It’s always a highlight of the autumn season and so many brands are kicking off their activity for next year. Brilliant to see old faces and meet new challenger brands that are emerging on the foodto-go scene.” Rachel Chatterton, head of food & drink development at Holland & Barrett. “It’s so important for me and my team to come to events like this, because we like to see innovation and the exciting products coming to market. It’s also the perfect place to speak to other great operators that we admire so much in the industry. We really love this show and it’s getting bigger every year, which is great to see.” James Brown, Brewdog CEO.
DATES FOR YOUR DIARY The co-located events return to ExCeL London on 18-19 September 2024. To keep up to date with the show news, visit casualdiningshow. co.uk, commercialkitchenshow. co.uk and lunchshow.co.uk.
To see the full Innovation Challenge results for each show, visit: Casual Dining – casualdiningshow.co.uk/news/casual-dining-innovation-challenge Commercial kitchen – commercialkitchenshow.co.uk/news/commercial-kitcheninnovation-challenge ● lunch! – lunchshow.co.uk/news/lunch-innovation-challenge ● ●
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PIZZA SCHOOLS
HIGH-FLYING STUDENTS Pizza chef extraordinaire, Marco Fuso, has all the tools to make anyone an Italian master in the kitchen.
EARLY IMPACT With more than 20 years of culinary experience, Lecce-born Marco Fuso was born to teach people how to create the perfect pizza. South London head chef roles at Il Divo restaurant in Putney and Franco Manca in Brixton eventually led to him founding the London International Pizza School in 2015, with MFP Consultancy a year later. Award recognition includes Bronze at the World Pizza Championship (2014) and being crowned UK Pizza Chef of the Year (2017) at our very own PAPA Awards. Offering a full range of courses for pizza chefs at any level, alongside consultancy services and online Zoom courses, it was the ideal time for a Q&A.
Let’s talk about your pizza school. Are there any developments? I’m expanding, so that the course will not only be UK-based, but also in other 30 P&P_Oct23_218_p30-31_Marco_Fuso G AB.indd 30
countries. Additionally, I’m looking for new pizza instructors to run courses in other UK cities. Currently, we cover London, Manchester and Glasgow.
with the available ovens, mixers and tools on-site. Collaborations with chains and independent restaurants began in the UK – but I now consult worldwide.
Who are the courses for?
Any product developments?
They’re not just for professionals, as I have lots of home cooks also taking part. But obviously new business owners are a huge number. They have some understanding of the importance of training before opening a restaurant and hiring a pizza chef. In the past year, I have had people from all over the world come on my courses, so my school has had global exposure, thanks to social media and word of mouth.
Last January, I launched the Marco Fuso Professional Pizza Flour. It is distributed exclusively by the Carnevale Group, so restaurants and operators can deal with them directly. It’s an amazing project that takes a lot of time, but is worth every minute. I love showing local pizzerias that a UK-milled flour can produce a fantastic product. We are generating lots of customers – and many are Italian, so I’d like to thank them publicly for their trust. We have two flours on the market (Blue & Red), but I’m working on another launch for early 2024.
How has the journey been so far? When I started six years ago, there weren’t many pizza schools in the UK. It was quite a challenge, as you require sponsors and a distributor company to provide the finest Italian ingredients. Fortunately, I connected with a visionary like myself – Luigi Carnevale and the Carnevale Group. He knew how vital it was to support a business that was trying to change the UK pizza game.
Hopes for the future? MFP Consultancy has a long way to go. People love eating pizza, so the requirement for trained chefs will always be there. Companies like mine are a priority in helping them produce the perfect product. We have helped businesses in the UK tailor dough recipes and create menus, while training up staff
TOP 5 BUSINESS TIPS 1. Focus on ingredient choices. 2. Dough is the most important thing. A great base will help your business succeed. 3. For a new restaurant, get a great mixer and oven. If these are high quality, you’re halfway there. 4. Change the menu regularly to surprise customers. 5. Words of wisdom: When I make pizzas, I try to create an experience that stays with the customer. A pizza should never be something you just eat; it’s something you feel.
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PASTA/PASTA SAUCES
An all-time classic With new and varied flavours and a higher standard of frozen options, it’s a golden time for pasta and sauces. TOTAL PACKAGE When we talk to operators, manufacturers, foodservice providers and restaurateurs, one message is always clear – the expectations around Italian food are incredibly high. It’s a standard set by our friends in the Mediterranean region that has transferred around the globe. And nowhere is it more clearly illustrated than with the developments around pasta and pasta sauces. As consumer tastes evolve, it’s important to try and stay ahead of the game. Silbury has over 35 years of experience in the industry and is a significant shareholder in two of the largest Portuguese tomato processing plants. HIT group enables the business to provide a consistent, secure supply of quality ingredients all year round. “We also have complete control of the end-to-end process, rigorous in-house quality assurance and external certifications, such as BRCGS Agents and Brokers and M+S A List Agent (processed tomatoes),” said Louise De Leon, Silbury marketing manager. “Over
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the past 12 months, we have been working on a brand-new range of pasta sauces to add to our portfolio. Pomodoro, Arrabbiata and Tomato and Mascarpone are the first enticing flavours that have been developed and the full range will be available this autumn. “Each sauce meets PHE salt-reduction targets for 2024, is free from artificial colours and preservatives, GMO free and contains no added MSG. They’re also suitable for a wide range of dietary requirements, including gluten-free and coeliac. Pomodoro and Arrabbiata are suitable for vegetarian and vegan diets.” SUSTAINABILITY FOCUS Key to Silbury’s approach is a team of specialists and customer service professionals that have built longstanding relationships. “These have helped us with the challenges the industry has faced,” continued De Leon. “We have established logistics networks covering sea and road, with flexible storage and strategically located warehousing, allowing us to offer security of supply while always remaining competitive. During these difficult times, the best policy for operators and manufacturers is to ensure they have raw
material requirements covered. Changes and disruption to the supply chain tend to be instant and short-lived. Silbury can adapt and remedy situations with enough notice.” With these assets in place, the business can also focus on developing its Environmental, Social and Governance (ESG) plan, helping support food wastage reduction. Silbury’s new range of pasta sauces are packed in 1.5kg pouches for this very reason. They also require 20% less storage space compared to traditional cans and are easy to open. “There is a continued demand for more sustainable, healthier food options, without compromising on taste or quality,” said De Leon. “The future priorities include the importance and requirement of traceability for trust and transparency within the industry, while of course the increasing role of AI. “Silbury is a key ingredient supplier into food manufacturers, retailers and www.pizzapastamagazine.co.uk 19/10/2023 17:38
Introducing our new range of pasta sauces…
POMODORO | TOMATO AND MASCARPONE | ARRABBIATA
Three brand-new enticing flavours, in convenient, easy-to-use pouches. Made from the highest quality tomatoes
Meets PHE salt targets for 2024
Suitable for a wide range of dietary requirements
20% less storage space compared to cans
Free from artificial colours, preservatives and flavours
No added MSG*
+44 1926 410022 sales@silbury.co.uk
www.silbury.co.uk
Get in touch for FREE SAMPLES
*Except for naturally occurring in vegetables.
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PASTA/PASTA SAUCES permissible indulgence without breaking the bank.” Zizzi focus on variety, looking to accommodate all tastes. There’s a vegan pasta range, while its Rainbow Lasagne won ‘Best Vegan Ready Meal’ at the Peta Vegan Food Awards 2022. As recently as last month, the plant-based offering was expanded, with its most popular vegan restaurant main course meal, Vegan Lentil Ragu, being added to the retail range and launched in Tesco. And the highest-performing product is Chorizo Carbonara, illustrating that quality pasta with a difference can certainly appeal.
foodservice, with 70% of the overall pizza sauce market share. And while we offer our core product range of tomatobased pizza and pasta sauces, we also have the capability and expertise to work with key customers on bespoke recipes, tailored to their specific requirements,” concluded De Leon. HOMEWARD BOUND A big player in the restaurant sector is Zizzi, having opened its first Italian eatery in Chiswick over 25 years ago – they’ve expanded into 130-plus sites across the UK and Ireland. But you can also now enjoy the Zizzi at Home offering.
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“Frozen pasta meals are no longer the poor cousins of chilled, when it comes to the treat occasion. It is a permissible indulgence without breaking the bank.”
“Frozen pasta meals are being reimagined, as younger shoppers demand innovation and a restaurantquality experience at home,” said Rachel Hendry, retail and grocery director at Zizzi. “We are seeing the ‘lipstick effect’ across our frozen meals as shoppers choose to treat themselves, along with friends and family. “Our data of 300 customers in the six months to 13 July 2023 saw affluent pre-family and family shoppers looking for restaurant-quality frozen dining experiences. Frozen pasta meals are no longer the poor cousins of chilled, when it comes to the treat, night-in occasion. It is a
LONG-TERM APPROACH “We’ve invested in a range of product improvements, including reducing the calories and saturated fat in several of our frozen pasta meals,” said Hendry. “Developing delicious and intriguing plant-based pasta meals is key, with Vegan Lentil Ragu our most popular vegan restaurant dish. But we’re always innovating and have lots of NPD planned for the next few months. “Premium restaurant-quality ingredients are key, such as a rich, hearty sundried tomato sauce, lentils and hints of rosemary and paprika stirred through al dente spaghetti – while being affordable at £3.75. This is our most popular vegan meal, which is a hit with meat-eaters too. “Shoppers want authentic brands, at affordable prices. Overall, we are seeing sales of our frozen pasta meals growing and we expect awareness to continue, as trust and loyalty grows for frozen food,” said Hendry.
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ITALIANA
BALLS NOW available NEW DOUGH MADE FROM 100% italian wheat
BUY 1 PALLET, GET 1 PALLET FREE
(Offer limited to first order only and delivered before end of December 2023).
PREMIUM DOUGH BALLS Made from 100% Italian Wheat Our NEW Italiana dough balls are made from premium Italian ‘0’ pizza flour. These high hydration dough balls, produce top quality pizzas, guaranteed to wow your customers every time! Available in a variety of sizes from 180g to 340g.
Contact us today for further details and pricing sales@eurostarfoods.co.uk | 01484 320516 www.papa.org.uk P&P_Oct23_218_p32-37_Past_Sauce_G AB.indd 35
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PASTA/PASTA SAUCES
Picture of perfection Valentine and CuisinEuip are ideally placed to understand the commercial opportunities around pasta makers. AN ICONIC DISH The global figures for pasta sales are unsurprisingly impressive. Data from Statista tells us that revenue amounts to £823.4 million in 2023, with an expectation of annual growth (CAGR 2023-2028) of 3.41%. In 2021, the UK ranked fourth in the world as a leading importer, worth around £540 million. Incidentally, France was the largest. It seems the combination of practical and hearty fare is unbreakable, but consumer expectations for high quality cannot be ignored, which is why Valentine Equipment and sister company CuisinEquip always strive for excellence. “The pizza and pasta markets are two of the most significant and represent a big opportunity for caterers, especially those operating Italian restaurants,” said Steve Elliott, sales director at Valentine and CuisinEquip. “Diverse, simple to produce, enjoyed by many and commanding good profit margins, pizza and pasta have, for many, become a go-to when dining out. “In terms of Italian food, there are few things more reminiscent of dining on a piazza in Rome or enjoying authentic cuisine on a Venice canal than a superb 36 P&P_Oct23_218_p32-37_Past_Sauce_G AB.indd 36
pasta dish. While ultimately being a versatile ingredient that complements any number of other foods and flavours, for caterers, pasta is a cost-effective way to produce a delicious dish for sit-down customers or those on the go.” GETTING CREATIVE Elliott has advice for how restaurant owners should approach the creation of a standout pasta-based dish: “The key is freshness. Rather than buying premade pasta, consider making your own. Not only does this allow for better cost control and improved margins, but it enables a chef to put their own twist on a recipe, while allowing them to keep an eye on how healthy a particular dish is. “From using locally sourced flour to adding vibrant, seasonal ingredients such as spinach, homemade pasta should be something all sites consider.” CuisineEquip is the exclusive distributor of Bottene commercial pasta making machines. Heralding from Italy, where the company has been producing market-leading equipment for almost 150 years, the business was one of Italy’s best-kept secrets until the 1970s, when they began exporting all over the world.
Today, it manufactures pasta-making machines for top chefs, restaurant owners and operators. Bottene pasta makers have a strong reputation for reliability and exceptional design. “There is a Bottene pasta maker to suit virtually any commercial kitchen,” said Elliott. “From the compact PM35, ideal for sites with up to 50 covers, to the largest – the PM120 with an hourly extrusion capacity of 50kg – the Bottene range includes tabletop and freestanding models, with ventilated stands. With the option of over 70 different extruder dies, one machine can produce a number of different dishes.”
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PASTA/PASTA SAUCES
CASE STUDY
As one of Oxford’s oldest trading restaurants, Mamma Mia Pizzeria has been serving artisan Italian food to residents in one of the city’s most desirable suburbs for more than 40 years. Known for its authentic, handmade pizza, freshly prepared pasta and wonderfully indulgent desserts, the award-winning restaurant is open daily for lunch and dinner and offers a range of takeaway dishes. Owned and run by Jon Ellse and his family for more than two decades, Mamma Mia is steeped in history and intrinsic core values. “Going right back to when it opened in 1981, Mamma Mia has been a much-loved restaurant at the heart of the Summertown community,” said Ellse. “Interestingly, in the 42 years of trading, Mamma Mia has been under the ownership of just two families. “Our focus is on great food, matched only by service. We make virtually all our dishes in-house, including pizza dough, which is handmade daily. The menu hasn’t changed significantly for many years. Instead, we focus on freshly prepared, consistent dishes to the very highest standards. The ingredients are seasonal and come from local producers, as well as genuine Italian suppliers.” www.papa.org.uk P&P_Oct23_218_p32-37_Past_Sauce_G AB.indd 37
Mamma Mia Pizzeria Being such a popular restaurant, Mamma Mia was bursting at the seams. Understanding the need to expand, Ellse was able to secure the necessary permissions to move into the next-door premises in 2019. Although the pandemic put the project on hold, the larger site was significantly more suitable, so building work began in 2021. “In short, the existing Mamma Mia site was heavily compromised by a small footprint,” continued Ellse. “We lacked the facilities and our team had to make do with an incredibly small kitchen. We made the decision to move some years ago, but it wasn’t until 2019 that we found the perfect spot – next door. After a pandemic-enforced delay, work finally started in 2021. Following extensions, refurbishment and fitting out, our new restaurant opened in January 2023. We wanted it to be reassuringly familiar – fundamentally, little has changed. We have the same flooring, exposed brickwork, tablecloths, colour scheme and menus, although there’s no doubt that we’ve created a modern feel. Customer feedback has been exceptional.” It wasn’t just the feel of the front-of-house that Ellse was keen to preserve. Alongside Norfolk-based specialist designer, supplier and installer, Ideal Catering, he specified equipment that he knew and trusted. “The hospitality industry is in my blood. I grew up in and around the pubs and restaurants owned by my parents. This experience has taught me the importance of being able to trust the equipment in your kitchen – it’s your lifeline.” One business that Jon knew he couldn’t do without was Valentine & CuisinEquip, a supplier of fryers, pasta cookers and induction units. “I remember Valentine equipment in the early 1970s at The Turf Tavern in Oxford. It was an extremely busy pub which served a great deal of food, much of it cooked in the Valentine fryer – my father would swear by them. To this day we do the same, having it installed in all three of our restaurants. Qualities include robust design and outstanding reliability. Plus, our chefs love the simplicity of the appliances. For example, we’ve recently moved to Locher induction ranges. They benefit from precision control and can be quickly cleaned down at the end of a shift.” Visit mammamiapizzeria.co.uk. 37 19/10/2023 17:38
ONE-ON-ONE
Antimo Caputo has enjoyed decades in the flour industry, but there are significant landmarks on the horizon. We were lucky enough to catch up with him at The Italian Show.
A CENTURY OF QUALITY It’s a special time for Caputo. For three generations, the Italian company has produced flours from wheat only, purely focused on the art of Neapolitan baking. Generosity of spirt and passion are the key watchwords for an operation that truly represents the heart of Naples and a desire for culinary excellence. But for managing director, Antimo Caputo, a fresh, exciting stage of the journey is now beginning. Next year will bring up 100 years for the business – and the festivities are going to be memorable. “We are starting to make plans, but our idea is to have a centenary party all across the world,” said Caputo. “This will start with the Caputo Cup, in Napoli, around the end of June. Pizza makers from all over the globe compete. And, of course, there will be celebrations in the UK. With [UK drinks distributor] Casa Julia’s help, it will be unique and definitely wacky!” Caputo is blessed with an almost infectious energy. Looking considerably younger than his 53 years, his pathway to flour and baking wasn’t always a clear one. But once he arrived, there was no looking back. “Well, I basically grew up with it. My grandmother and grandfather used to bring me to Mulino Caputo – the only mill in Naples. However, I would just zip around on my motorbike, not even thinking about it. For many years, I jumped out of
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Photo by Gdmphoto_
The family business planes as an army parachutist.” But with such a strong family history of baking, it wasn’t such a big leap to take on their passion – flour. “Basically, people love the Caputo philosophy. While we understand taste and high-quality ingredients, the Campania region represents a wonderful culinary experience, with a strong focus on food. It’s in our DNA. “When it comes to Italy, and Napoli in particular, you think about natural, outstanding products and techniques. Yet everything we do is about the people. We take knowledge from the chef, the pasta maker, the pastry maker…and use their understanding and love to create something wonderful. “We bring things together, around stories, history and fresh pizza. Relationships with chefs and everybody involved with creating the food is crucial. Also, our specific knowledge of wheat is what makes us so unique. Naples is different from anywhere else in the world because of this approach.” This has helped Caputo develop a comprehensive range of flour options, from The Cuisine Range – which now includes Fioreglut gluten-free – to the 15kg packs dedicated to professionals and master millers. These include Classica, Biologica, ‘00’ Americana and many more. THE FOURTH ESTATE Another development making major headlines in Italy is the project for a fourth Caputo mill in Campobasso, within the mountainous region of Molise. The Ministry of Foreign Affairs and International Cooperation is driving a Made in Italy campaign, illustrating why the country is the go-to choice for investors and buyers – with the agri-food sector central to its economy. With substantial financial backing from banking giants, including Banco BPM and CDP, the project involves the construction of a new 16,000 sq m factory, dedicated to the packaging of flours and completely powered by renewable energy, thanks to the installation of solar panels over the entire www.pizzapastamagazine.co.uk 19/10/2023 17:39
ONE-ON-ONE area. The orientation of the structure is designed to guarantee maximum energy efficiency, equal to 2.5 gigawatts. The mill will be equipped with the most advanced technologies for grinding and preserving cereals, allowing the reduction of space for handling goods, resulting in a consumption reduction of up to 15%. The complex is in Ripalimosani, leading the way in the quest for a positive impact on the south and the entire national territory. “We are maybe 18 months to two years away from completion,” said Caputo. “But this fourth mill is a natural progression for us, as the Italian food market is doing very well on the international stage. There is high demand for our quality ingredients, and we are market leaders in the flour sector. I also want us to expand the range and Campobasso is a perfect place for this. “It is a location where the employees have the same mentality as us – a wonderful region with a good feeling in the land and soil. For a family business like ours, that is so important. Additionally, it will be the most efficient mill in Europe, built on sustainable thinking. It was a priority not to merely put pressure on our existing three mills, but develop something new and special.” Not only is the mill powered by solar and wind, it will also employ up to 80 people. However, the traditional approach and passion for ingredients is paramount. The processing methods have always involved the exclusive use of grain, which is skilfully selected and blended after slow milling. And while Caputo also uses a blend of different varieties of European wheat, the core message is eternal. “What we do is all related to our unique story and the expression of creativity. And without love for what you’re making, there is no artistry.”
www.papa.org.uk P&P_Oct23_218_p38-39_Caputo_G AB.indd 39
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PROFILE
Labour of
Love
AN ESTABLISHED STALWART IN SOUTH LONDON, PIZZA METRO PIZZA CONTINUES TO DELIVER THE VERY BEST IN ITALIAN FARE – WHERE SIZE REALLY DOES MATTER! TASTE OF HOME Celebrating a remarkable 30 years in the uber-competitive London dining market, Pizza Metro Pizza continues to take customers on a truly rustic culinary journey – an honest reflection of passionate staff and the desire to provide an unforgettable Neopolitan experience. Dubbed the ‘Longest Pizza in London’, this reputation stems from being the first restaurant in the capital to cook metrelong pizzas in a wood-burning oven. The food philosophy
is about securing the best-possible ingredients, with 95% of the menu freshly prepared – including the dough, with 72 hours of rising time and an emphasis on lightness and easy digestibility. Sauces come from only the finest vine-ripened Italian tomatoes, topped with mozzarella cheeses, extra virgin olive oil, choice meats and herbs and spices. Unsurprisingly, all chefs are Italian! Situated in Battersea Rise, whether it’s the Marinara, Prosciutto Cotto E Parmigiano, Stilton, Nerano, Salsiccia & Friarielli or Genovese Pulled Beef, there is an option for every palate, with two for ones on Sundays. Gluten-free variants are available, and as you would expect, the wine/beer/cocktail menu is equally impressive. DRIVING FORCE The heartbeat of the operation for the past 20 years is owner and head chef, Diego Palladino. Ideally placed to deliver authentic Italian fare, he was born in Naples and has worked in hospitality his whole life. Previous roles included spells at The Ritz and The Georgian at Harrods, while also opening two restaurants in Mumbai, India. “I’m a passionate chef who likes to take a hands-on approach,” said Palladino. “I have experimented with different ways of mixing flours, but my passion is for the metre-long/ pala style of pizza. “But what I love is that we are a firm favourite with the British public when it comes to dining out. Seeing our regular Battersea customers return with their extended families
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PROFILE through the years is a great source of pride. The restaurant is an extraordinary place. We believe Pizza Metro Pizza is a superb independent pizzeria, always looking for new ideas and development of our menus and branding.” ILLUSTRIOUS REPUTATION This is backed up by peer recognition. They took home the award of Campionato Nazionale Pizza DOC, for the Metrelong Pizza Competition in Naples, 2022-23. There was also a strong showing at the Parma Competition, Italy (Classic Pizza), finishing 28th out of 700 contestants. Participation in the Vera Pizza Napoletana Advance Course 2023, alongside The Associazione Verace Pizza Napoletana (AVPN) and Master Instructor Course Pizza Doc 2023, helps to keep skills sharp and standards high. And let’s not forget making the shortlist for Independent Pizza Restaurant at our own PAPA Industry Awards – taking place in London on 9 November (check out pages 12 to 20).
“The food philosophy is about securing the best-possible ingredients, with 95% of the menu freshly prepared.”
“Our devoted team is constantly looking for inspiring ideas in the workplace,” continued Palladino. “Even though we are one of the longest-standing independent pizza restaurants in London, we believe the trick is to constantly innovate and give the highest level of quality to customers. “The interior and design is important and extremely personal. It has changed from having a classic Italian decoration to a more industrial feel, with the original brick walls and metal beams exposed. There are hand-painted murals set in the old town of Naples and classic volcano landscapes.” Fluent in English, French and Italian, Palladino also has a firm grasp of the unique language of his native cuisine.
II mulino di Napoli
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CAPUTO 11 mulino di Napoli
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LAUNCH
Welcome to Award-winning Italian restaurant and fast-casual food brand, Indegno, has just launched in the UK, having seen impressive growth across its three locations in Bologna, Italy, since the company’s formation in 2019. It specialises in the crescentina – a traditional dish from Emilia Romagna
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Indegno
consisting of fried dough, with fresh and a memorable night out, during which tasty ingredients. Indegno promises an our co-founders were caught with a inclusive Italian experience for every craving for crescentina – a traditional visitor at its newly opened Brick Lane countryside snack served at village fairs location in Shoreditch, London. – but were unable to find one in the city. Indegno has seen strong success After our initial brainwave to set up a despite the pandemic, with turnover store, we began months of preparation having grown to perfect the recipe in our 187% from spare time, hunting for the “Launching our first UK venue 2021-2022 alone. most delicious artisanal is an important milestone Co-founded by ingredients from likein the Indegno story, and Andrea Liotta, minded collaborators, Edoardo Malvincini that delivered the something we have worked and later joined best possible quality incredibly hard to achieve.” by Marco Liotta produce available. – a Michelin-star “We have pastry chef, bar manager and lawyer, refined our operations over the years, respectively – Indegno expanded to carefully crafting ‘the Indegno way’ – two further locations in Bologna in a modernised recipe that formed our 2022 and now employs 14 staff. vegan dough, made from organic flours Liotta said: “Launching our and authentic ancient grains. These are first UK venue is an important left to rest as long as necessary before milestone in the Indegno story, being rolled out fresh in the morning. and something we have worked Ready to be folded, fried and filled!” incredibly hard to achieve since Earlier this year, Indegno received an the opening of our first store on award from Italy’s largest food network, Via del Pratello in Bologna. Gambero Rosso, for the best street food “Indegno was born out of of its region, Emilia Romagna. The brand
www.pizzapastamagazine.co.uk 19/10/2023 18:36
LAUNCH
There’s a crescentina revolution in the works – but you need to go to East London to taste it! has been mentioned in Lonely Planet’s Guide to Bologna, and consistently ranks among the best-performing restaurants on TripAdvisor. Indegno’s mouthwatering signature dishes include the Indegna: a classic crescentina filled with mortadella sausage, made in Bologna with handmade parmesan cream. For those seeking true indulgence, guests can try the rich 50 Special: formed of grilled porchetta, homemade potato croquette, caramelised onions and melted scamorza cheese. The vegetarian Futura and vegan Bentivoglio both feature the plant-based pulled pork from Planted. The first includes stracciatella cheese and dried tomatoes, whereas the vegan option includes slowcooked onions. Both are popular among meat-free diners, while Indegno’s tortellini and cappellaci cones are also fan favourites.
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Liotta added: “We can’t wait to share our bolognese heritage with the UK, and really hope our customers will enjoy the inclusive atmosphere we have developed in-store, which is well regarded in Italy as expertly led and focused on quality ingredients. We’re an exceptional place to work and dine, with
a forward-thinking, yet refined outlook. It’s exciting to see what the future holds as we expand internationally.” As one of the oldest gastronomic specialties of the Bologna region, this contemporary twist is well worth a bite. Check out indegno.eu/en-gb.
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Winter warmers RECIPES SPECIAL
Panzanella
Mutti pasta mollicata
PREPARATION TIME 30 minutes
PREPARATION TIME 25 minutes
SERVINGS 4-6 people
SERVINGS 2 people
INGREDIENTS LIST 1 tin Mutti polpa ● 1 red onion ● 1 cucumber ● 1 jar of roasted peppers, drained and rinsed ● 4 sticks celery ● 1 bunch basil, torn ● 2 tbsp lilliput capers ● 2 cloves garlic ● 1 loaf of stale bread ● 4 tbsp red wine vinegar ● 1 tsp caster sugar ● 150ml extra virgin olive oil ● 1 tsp dried oregano ●
METHOD
1. Preheat oven to 160°C. 2. Tear or cut stale bread into medium-sized pieces, place on a flat roasting tray in the oven for 15 minutes to dry out the bread. Remove from oven and set aside. 3. In a separate, large mixing bowl add the Mutti polpa along with salt, pepper, oregano and garlic. Mix well, then add olive oil and vinegar. 4. Prepare your vegetables by slicing them all into 2cm slices. 5. Toss all remaining ingredients into the dressing, along with the cooled bread. Check for seasoning.
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INGREDIENTS LIST 160g bucatini pasta ● 3 cloves garlic ● 1/2 tsp dried chilli flakes ● 1 white onion ● 2 anchovy fillets ● 50g breadcrumbs (stale loaf bread torn up will work) ● 2 tbsp Mutti double concentrate ● 80ml olive oil ● Black pepper ●
METHOD
1. Bring a large pan of salted water to the boil. 2. Add 2 tbsp of olive oil to the pan on a low heat, add the anchovies, garlic and chilli to the pan, allowing to fry for a minute or so until the anchovies melt into the oil. 3. Add the breadcrumbs and toast in the oil for 5-10 minutes, stirring continuously to get an even golden-brown colour. Remove breadcrumbs and set aside. 4. Add the pasta to the boiling water and cook al dente. 5. To the same pan you used to toast the breadcrumbs, add the remaining olive oil, onion and double concentrate. Allow to cook for a few minutes on a medium heat until there is a rich red oil. Add a ladle of the pasta water and turn the heat to low. 6. Once the pasta is cooked, add to the sauce, along with half the breadcrumbs and toss the pasta well – adding more pasta water when needed to achieve a glossy sauce. 7. Serve with breadcrumbs and cracked black pepper.
www.pizzapastamagazine.co.uk 19/10/2023 16:54
RECIPES SPECIAL Mutti brand ambassador, professional chef and owner of her family-run restaurant – Cucina di Vincenzo in Liverpool – Gabriella Margiotta is a tour de force of Italian cooking.
She’s a foodie influencer (@gabriellas_kitchen) and has featured on Channel 4’s Crazy Delicious 2020, BBC series Yes Chef, Sky Living’s My Kitchen Rules and Masterchef: The Professionals 2022. So, as we move into the cooler winter months, there’s nothing better than some simple, yet mouth-watering Italian meal ideas, suitable for the whole family. Enjoy!
Mutti passata flatbreads
Pasta e ceci
PREPARATION TIME 1 hour
PREPARATION TIME 1 hour
SERVINGS 2-4 people
SERVINGS 2-4 people
INGREDIENTS LIST 1 jar Mutti passata ● 3 cloves garlic, thinly sliced ● 1 tsp dried oregano ● 75g feta ●
FLAT BREAD 200g self-raising flour ● 200g full-fat yoghurt ● 1/2 tsp baking powder ● 1 tbsp olive oil ● 1-2 tbsp warm water ● 1/2 tsp salt ● 1/2 tsp dried chilli flakes ● 1 tsp sugar ●
GREEN SALSA ● 1 large bunch of soft herbs: basil, parsley, coriander, chive, mint ● 1 clove garlic ● 4 tbsp extra virgin olive oil ● 1 small shallot ● 1 tbsp red wine vinegar METHOD
1. Preheat oven to 200°C and place a flat baking tray upsidedown in the oven to heat up.
2. In a bowl, combine yoghurt, flour, salt, sugar and bring together to form a scraggy dough. Turn onto a clean, floured work surface and knead until it just comes together around two mins. If the dough feels very dry, add the water. 3. Return ball of dough back into the bowl and cover, setting aside to rest for 20 minutes. 4. Prepare the salsa. Chop all the ingredients and mix with the olive oil and vinegar. Season with salt. Alternatively, put everything in a small blender and blend until smooth. 5. Divide dough into four sections and roll each piece into a rough ball. Take a sheet of greaseproof paper and rub lightly with oil. Roll each dough ball as thin as possible, dusting flour on the surface so the dough doesn’t stick to the rolling pin. 6. Spread a thin layer of passata all over the surface, followed by the garlic and crumbled feta. Drizzle with olive oil and roll the edges in to make a crust. 7. Lift the sheet of greaseproof paper onto the preheated tray and bake for 8-10 minutes until beautifully golden and crisp. 8. Finish with a drizzle of the zingy green salsa.
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INGREDIENTS LIST 1 tin whole peeled tomatoes ● 1 tin chickpeas ● 80ml extra virgin olive oil ● 1 carrot ● 1 white onion ● 2 stick celery ● 3 cloves garlic ● 1 sprig rosemary ● 170g dried small pasta ● 1.5l vegetable stock ● 50g Parmesan ● 100g spinach ● Salt and pepper ●
METHOD
1. Rinse chickpeas and drain well, set aside. 2. In a pan, heat up olive oil on a medium heat, add onion, carrot, garlic and celery. Sauté for five minutes until soft and translucent. 3. Add rosemary sprig and season with salt and pepper. Add tinned chickpeas, along with tinned tomatoes and stock. 4. Bring to a gentle simmer for 10 minutes. 5. Carefully remove two ladles of the soup, leaving behind the rosemary, and blend until smooth and creamy. 6. Return the blended mixture to the soup, add the pasta and cook for ten minutes until pasta is cooked – adding water if the mixture is too thick. 7. Once pasta is cooked, turn off the heat and add the spinach – allow it to wilt from the heat of the pan. 8. Finish with a generous grating of parmesan and drizzle of olive oil.
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TECHNOLOGY SOLUTIONS
CX technology solution specialists, Adactus, and data solutions consultants, Six Sevens Solutions, have joined forces to form three rocks – to bring transformative end-to-end experience enhancement software and data-led solutions to the hospitality and wider business sector. The company combines over 50 years of collective experience in designing bespoke technology solutions driven by data collection and analysis, for brands such as Pizza Hut, TGI Fridays and The Big Table Group, helping to transform businesses by enhancing consumer, employee and user experience. From reservation and ordering operations to post-visit CRM systems, three rocks will have the in-house skills and team capacity to develop best-inbreed solutions, starting with its new flagship product, three rocks XMS. This is a flexible experience management system which enables businesses to create a tailored CX tech stack to match their individual needs. XMS offers a pick and mix of cuttingedge technology, including digital booking systems, self-service kiosks, restaurant order management solutions and CRM and data analysis processes. Businesses benefit from a tailored suite of products that match their needs and budgets, transforming customer service, experience and company growth. XMS can also be tailored to suit any industry. three rocks® will be headed up by 46 P&P_Oct23_218_p46-47_CX_Tech_G AB.indd 46
former owner and MD of Adactus, Scott Muncaster (pictured), while both Six Sevens directors – Matthew Rawlins and Andrew Kaplan – take up the chief technology officer and chief data officer positions, respectively. The three leaders have known each other for nearly 20 years, having worked together at national restaurant chain Pizza Hut, delivering solutions such as the brand’s first online ordering service, which now accounts for more than 70% of the restaurant chain’s sales. Muncaster said: “It’s fantastic to launch three rocks. Matthew, Andrew and I have been looking for ways to bring our respective strengths and skills together to bring businesses a better, more efficient way of delivering customer service that fits around their commercial requirements – and three rocks is a perfect culmination of that. “The Six Sevens team has some truly outstanding knowledge and knowhow in the data consultancy sphere, and coupled with Adactus’ software development experience, we’re much more powerful together.” Matthew Rawlins, CTO of three rocks,
said: “It’s an honour to be joining forces with Scott and the rest of the Adactus family. We now have an extremely wide set of skills across a team of more than 30, meaning our level of capability on both the data and software solutions fronts has increased significantly. The purpose of the merger is to connect the brands’ respective expertise, creating a comprehensive, joined-up offering that helps to enhance experiences across all of our target sectors. We’re extremely excited to finally join forces.” www.pizzapastamagazine.co.uk
19/10/2023 16:55 Le5Stagioni_
WHEN NATURE BECOMES PERFORMANCE
MADE IN ITALY FLOUR FOR PROFESSIONALS. Quality never happens by chance, and the pursuit of excellence is an ongoing commitment. Our flours are 100% made with energy from renewable sources, and every day our goal is to ensure high quality and high performance to all professionals who trust Le 5 Stagioni.
DISCOVER THE FULL RANGE OF LE 5 STAGIONI FLOURS pizzastories.le5stagioni.it/en
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BEVERAGES
NoLooking back! How can the Italian food and drink sector capitalise on the demand for healthier or non-alcoholic drinks? We spoke to the experts.
GROWING CONCERNS Around 100 years ago, US Prohibition prompted a surge in demand for nonalcoholic beverages. But today, it’s got nothing to do with a lack of supply – people are making a clear choice around soft drinks, especially Millennials. In fact, the UK’s no/low-alcohol (NoLo) market is expected to see a compound annual growth rate (CAGR) of 7%, 2022-2026 [theiwsr.com]. Further evidence has come from EHL Hospitality Business School, which has campuses in Switzerland and Singapore. It says that people are likely to choose healthier or non-alcoholic drinks in 2024. They are more ‘sober curious’, with mega-trends centring around cleaner, sustainable and socially responsible options. Movements such as mindful drinking have gained popularity, with functional healthy beverages on the rise. “The main factors are increased health awareness, a growing wellness movement, along with concerns about the health implications of alcohol consumption,” said Roberto Bertinetti, lecturer on practical arts at EHL. “People are more aware of the 48 P&P_Oct23_218_p48-49_Beverages_G AB.indd 48
negative effects of alcohol on physical and mental health. In addition, their products are heavily taxed, which greatly affects the final selling price and acts (in part) as a deterrent.” DIVERSIFICATION DEBATE With Italian food and restaurants, alcohol is often a key part of the meal – but Bertinetti believes this can be adapted. “Breaking that traditional association is possible, and operators can do so by adopting various strategies. They should create a compelling selection of alcoholfree choices that are as well-crafted and appealing as their alcoholic counterparts. “Furthermore, educate staff about the art of pairing alcohol-free beverages with Italian dishes. Just as wine can complement a meal, these alternatives can enhance the experience. There is a need to work with professionals in the field who know how to maximise product use,” said Bertinetti. But, however the hospitality sector reacts, the diversification of the beverage market is indicative of overwhelming consumer demand. Non-alcoholic beer and wine, craft and artisanal sodas,
fermented drinks, flavoured water, iced tea, cold brew coffee and plant-based milks are just a few examples. “There will most likely be an increase in this direction,” said Bertinetti. “Think of countries that for various reasons do not consume alcohol but could potentially enjoy alcohol-free wine and beer. There is also media pressure to raise consumer awareness for more moderate consumption of alcoholic beverages.” DRIVERS OF CHANGE While this category has impressive momentum, operators still need to find the product and marketing sweet spot. Availability is a challenge, alongside confusion around where products should be displayed. Are they beer/wine/ spirits or a soft drink option – or perhaps a combination? Lwsr.com also focused on drivers of change for beverage alcohol in 2023 and beyond. One area was economic concerns leading to the at-home occasion becoming more significant. This puts pressure on restaurants. Additionally, moderation is being driven by a need to cut household www.pizzapastamagazine.co.uk 19/10/2023 16:56
BEVERAGES spending. There’s a trend towards reducing alcoholic drinks on a given occasion, by combining consumption of a full-strength beverage with a NoLo option. This is prevalent in European markets where economic confidence is low, such as the UK and Germany.
KEY QUESTIONS If the Italian restaurant sector needed any more incentive to think differently about their drinks offering, then recent steps by the UK government may provide a definitive directive. It recently launched a consultation seeking views on potential changes to guidance on low-alcohol descriptors. Content at gov.uk reads: ‘More people could be encouraged to purchase alcohol-free drinks in pubs, restaurants, shops and venues under govt proposals to make alternatives to alcoholic drinks more popular and widely available. ‘The public consultation launched today (28 Sep) will seek views on whether to raise the threshold for describing a drink as ‘alcohol free’ to 0.5% alcohol LIA importer and distributor CAPUTO. by volume (ABV).ofThis is in line with
other countries around the world. The threshold in the UK is currently 0.05%. ‘Potential changes could drive the productivity of businesses, help remove red tape and allow them to more easily manufacture these drinks to benefit from the multi-billion-pound alcoholfree drinks market. Views are also being sought on whether to update labelling guidelines, so manufacturers display the alcohol percentage on any no- or low-
alcohol product clearly on the bottle.’ Whatever the consultation results (concluding 23 Nov), the message is clear. Alcohol is a welcome addition to Italian cuisine, with limited significant health impacts, if you follow the ‘everything in moderation’ doctrine. But what the sector must acknowledge is that choice is key – and that the NoLo revolution shows no signs of abating, with the financial benefits impossible to ignore.
the flour from Naples.
have full coverage of the UK. Wherever you are, can havepizzas. the number 1 pizza flour in the UK for perfect Neapolitan pizzas. perfectyou Neapolitan
et” willchampions have CAPUTO presenting flour ‘ARIA’ with world champions David Civitiello and Diego Palladino. world David Civitiello the andnew Diego Palladino.
TOMATOES
TOMATOES
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fresh tomatoes.
Available from Casa Julia in the following sizes:
tomatoes. Why not fresh try it at the end of a meal as a digestif ?
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by Riccardo Guasco. The biggest is San Marzano Solania a very competitive price at the moment(design see them at the show). ompetitive pricesurprise at the moment( see them at theatshow).
esr Paola of ourbrand bag in(gold box are and our Paola brand (gold tins) has had a very good reception, tins)growing has hadbya 40% very per goodannum, reception, samples are available now. samples are available now.
www.casajulia.co.uk | info@casajulia.co.uk | 01376 320 269 co.uk | 01376 320 269
info@casajulia.co.uk | www.casajulia.co.uk | 01376 320 269
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info@casajulia.co.uk | www.casajulia.co.uk | 01376 320 269
49 19/10/2023 16:56
IMPORTS/EXPORTS ADVICE
Toeing the borderline Dornack International Limited has more than 30 years of experience in the international freight and logistics business. We caught up with general manager, Simon Goddard, who took us through the complexities of current importing regulations.
In terms of importing goods from the EU, what have been the main issues since Brexit? Notwithstanding the immediate effect of Custom controls for imported goods from the EU in January 2021, we have been challenged by the various updates to Custom regulations, the changes and delays to the introduction of the SPS controls [international protection rules] and the bungled introduction of the Custom Declaration Service. I think the entire chain would welcome a pause to new controls and regulations and a period of stability, without additional burdens being added to the supply chain. 50 P&P_Oct23_218_P50-51_Dornack G AB.indd 50
Has the messaging from DEFRA around freight imports/exports been clear in recent months? When draft proposals for SPS controls were published earlier in the year, DEFRA made clear that extensive consultations had taken place with counterparts in the EU. It quickly became apparent that the EU food and agricultural agencies had limited knowledge of the proposals and had made no plans for the implementation within six months, as initially proposed by DEFRA. Despite various media rumours, DEFRA only officially announced in August that there would be a pause of three months to their implementation, which gives the EU suppliers limited time to get organised for new controls. There is still limited info coming from EU
agencies, which is quite worrying considering the limited timescale to which we are now working. What should Italian foodservice importers be concerned about? Under DEFRA proposals for sanitary and phytosanitary controls, all food products will be classified as low, medium or high risk – and all importers must identify the risk category of products and advise suppliers what documentation is required from January 2024. For those requiring Export Health Certificates, EHCs must be uploaded onto the (IPAFFS) pre-notification portal at least 24 hours prior to goods arriving at the UK border. Tell us about your involvement with government and how you www.pizzapastamagazine.co.uk 19/10/2023 17:33
IMPORTS/EXPORTS ADVICE are looking to simplify some of these processes? Through our trade body – the British International Freight Association (BIFA) – representations were made to DEFRA following publication of the draft proposals, indicating that the controls were unworkable for the groupage model of transport. This would inevitably lead to importers incurring high transactional costs per consignment, eventually meaning a lack of choice for the British consumer. It’s gratifying that some of the initial proposals have been watered down, but I think DEFRA has underestimated the additional costs that will be placed on food importers moving goods in from the EU. DEFRA is proposing an Accredited Trusted Trader Scheme, to make it easier for accredited traders to import medium risk goods from the EU. As it is only a pilot scheme, there are no clearly defined benefits, but Dornack has registered an interest to join it, with the hope that we might have some influence on its eventual design and implementation.
It is certainly not helpful that the food import supply chain is having to divert precious resources to get ready for the implementation of SPS controls, which may only be implemented in the short term if a new government is able to successfully make a reciprocal agreement with the EU on food standards. I’ve yet to see any tangible benefits from Brexit, although I am sure that plenty of others who would argue otherwise.
Is the political climate muddying these issues – and have you seen any tangible benefits from Brexit?
Are you optimistic about 2024? While I predict current volumes to be more or less maintained overall
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Italian food is some of the most precious in the world? Realistically, do you think that the quality coming into the UK might be seriously affected? I am sure that we can continue to rely on the high quality of Italian food products and have every confidence that their produce will continue to meet the UK’s, as well as the EU’s, high food safety standards.
across the next 12 months, I am expecting to see a decline from some of the small volume importers, as the additional transactional costs make their goods uncompetitive. It will be a shame if smaller importers of artisanal products do drop out of the market, as we will lose some of our diversity in the product mix available. Additionally, despite all the trials and tribulations over the past three years, the supply chain has proved remarkably resilient and lead times for fresh goods from the EU have remained pretty much in line with pre-Brexit. I am convinced that the ingenuity of the supply chain can mitigate the upcoming new controls and deliver fresh goods to the GB market in line with today.
51 19/10/2023 17:33
TRAINING
Setting the
standards
The NSAFD deliver valuable training and advice across the entire foodservice industry.
●
SUPPORT NETWORK The National Skills Academy for Food & Drink (NSAFD) helps manufacturers develop, grow and strengthen workforce skills and attract future talent. It’s an industry go-to for improving efficiencies. A not-for-profit organisation, it acts as an influential advocate for administrations across the UK – on policy and lobbying, while working with governments, the Food Sector Council, FDF, ESFA and more. There are five core areas of operation: ● Developing unique solutions to industry needs, based on intelligence and insight. ● Developing apprenticeship standards – supporting employers’ navigation around this complex landscape. ● Understanding and shaping policy and funding. ● Identifying, accrediting and developing specialist training
provision for the food sector. Managing complex delivery projects for UK employers and govt.
NSAFD promotes career opportunities, supporting firms with apprenticeship offers and matching quality-checked training providers to the precise CPD needs of a business and its people. MAKING SAFETY A PRIORITY Nothing is more important in our industry than the safety of customers and employees – not only for compliance reasons, but also for the negative impact an incident could have on an organisation. Your business will be able to save, whether you book one or multiple courses. CUTTING COSTS, NOT QUALITY The NSAFD online learning programmes are developed in partnership with major food and drink manufacturing businesses. Course content has been specially selected and written by subject matter experts. Already widely used across the sector, NSAFD courses are updated annually by industry representatives to ensure they are always fully in line with knowledge requirements.
The portfolio covers: ● Food Safety Level 2 – endorsed by the Food Standards Agency (FSA) and British Retail Consortium (BRC). Provides basic knowledge of food safety through fun games, animations and interactions. Ten easy-to-digest modules. ● HACCP Level 2 – FSA and BRC endorsed. A six-section module deals with what is meant by HACCP, why it’s required, legislation and who ultimately is responsible for food safety. ● Health & Safety in the Workplace Level 2. Provides employees with the requisite knowledge to provide a safe working environment. ● Allergen Awareness. ● Food Safety Level 3. ● HACCP Level 3.
Through the Pizza, Pasta & Italian Food Association partnership with The National Skills Academy for Food & Drink, members get discounted rates on four key online training courses, which are recognised across all UK nations. These cover Food Safety Level 2, HACCP Level 2, Health & Safety Level 2 and Allergen Awareness.
For details and to book, visit the members hub of papa.org.uk.
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COMPLETE CATERING EQUIPMENT ESTABLISHED 1990 - LONDON
020 8424 9483 www.pizzaequipment.ltd.uk sales@pizzaequipment.ltd.uk www.papa.org.uk Showroom at 7 St Kilda’s Road, Harrow, London, HA1 1QD P&P_Oct23_218_p52-53_Setting_standards G AB.indd 53
53 19/10/2023 17:14
PEOPLE MATTERS
A quest for
flexibility Worknest helps business owners proactively solve staffing issues. Here’s their advice around new legislation focused on more stable work schedules. MESSAGE OF EMPOWERMENT Millions of UK staff may soon experience a substantial improvement in the reliability and consistency of work schedules, thanks to new legislation granting them the right to request a more predictable working pattern. The Workers (Predictable Terms and Conditions) Act 2023, which received royal assent on 18 September, aims to empower and encourage individuals engaged in non-standard employment arrangements – such as those on zerohours or temporary contracts – to engage in discussions with employers around schedules, without fearing that this may lead to negative consequences. This government-backed law follows a series of enhanced protections for parents and unpaid carers back in May, plus new legislation granting workers the right to request flexible arrangements from day one. WHAT’S THE BACKGROUND? The Act originally stemmed from the government’s Good Work Plan. This was published in December 2018 and came into effect in April 2020, proposing several changes to the employment landscape, including a right for workers to request a more predictable and stable contract after 26 weeks’ service. 54 P&P_Oct23_218_p54-55_Worknest_G AB.indd 54
This particular proposal emerged in response to the evolving nature of work patterns associated with the UK’s burgeoning ‘gig economy’, which has faced substantial criticism. One of the major aspects, according to the
“Workers can submit a maximum of two applications in any 12-month period. Employers will be required to deal with it in a reasonable manner and notify them within one month.”
government, is its ‘one-sided flexibility’, where ‘workers are on stand-by for employment which never comes’. Accordingly, the aim of the legislation was to level the playing field by giving workers in non-standard employment arrangements a degree of security and income predictability. WHO DOES IT AFFECT? The right to request a more predictable working schedule will apply to: ● Those whose existing working patterns lack certainty in regard to hours or times, such as retail and
hospitality employees with irregular shifts or on-call healthcare workers. ● Workers on fixed-term contracts of 12 months or less (who are able to request a longer fixed term or the removal of any provisions relating to fixed term), such as seasonal staff. ● Agency workers (who can make their request either to the agency or the hirer, provided they meet certain qualifying conditions). If the original proposal outlined in the Good Work Plan is adopted, the likely qualifying period for these rights will be 26 weeks’ service, although given the nature of gig work, those weeks won’t need to be continuous. KEY POINTS When submitting a request, the worker should clearly outline the desired change, which may pertain to hours, days or duration of employment. They should also indicate proposed start date. Workers can submit a maximum of two applications in any 12-month period. Employers will be required to deal with it in a reasonable manner and notify them of their decision within one month. The procedure will be similar to that of flexible working requests, although employers will have just a month to respond rather than two. www.pizzapastamagazine.co.uk 19/10/2023 17:19
PEOPLE MATTERS The ability to reject a request will also function in a similar way to the new flexible working laws in that employers will be able to do so based on one of six statutory grounds. These are: ● Burden of additional costs ● Ability to meet customer demand ● Impact on recruitment ● Impact on other areas of the business ● Insufficiency of work during proposed periods ● Planned structural changes. If a request is approved, employers must present the new terms to the worker within two weeks of granting the request. Importantly, employers are prohibited from making detrimental changes to other contractual terms simultaneously while implementing the approved request for predictability. IMPACT ON EMPLOYERS The procedure introduced by the Bill will be familiar to employers, as it closely mirrors the process for a flexible working request. Indeed, the reasons for rejecting requests for a more predictable working pattern are almost exactly the same as those by which a flexible working request can be refused.
For employees, the problem with the flexible working regime is that the penalty for an employer who fails to deal with a request is virtually non-existent. Flexible working rights get their teeth from discrimination legislation as, in the main, requests for flexible working come from female employees. An employer who gives short shrift to a request could well face a sex discrimination claim. However, the maximum penalty for failing to deal with a request for a predictable working pattern is eight weeks’ pay. For most employers, this probably isn’t too significant a penalty. In addition, it’s unclear at this stage whether most employees who work unpredictable hours are female. If this isn’t the case, then the danger of a sex discrimination claim may not arise for employers. With all of this in mind, declining requests for predictable working in line with the procedure may well be far less risky, though employers will of course want to be mindful of the reputational impact of doing so. The Act is expected to come into effect in September 2024.
Pizza, Pasta & Italian Food Association members can take advantage of one free advice call for Employment Law, HR or Health & Safety with WorkNest per year. Visit papa.org.uk/membershub for details on this, as well other member benefits.
NEW PRODUCTS New addition to nelson’s warewashing portfolio is a definite plus This year, Nelson Dish & Glasswashers celebrates a successful 45 years at the forefront of the UK’s warewashing industry. To mark the occasion, Nelson is launching Speedwash Plus, a brand new range of energy efficient, competitively priced under-counter warewashers, enhanced by a number of features usually only associated with high-end models. Speedwash Plus comprises 4 machines – a 400 and 500mm basket size (indisputably the most popular with customers) in both a glasswasher and dishwasher format. Energy and water-saving features include a shallow wash tank with a capacity of 8 litres for the smaller machines and 13 litres for the larger. All four machines draw just 3 litres of rinse water per cycle and, because the triple-level filter system effectively cleanses the rinse water, it is deployed within the subsequent wash cycle to further conserve resources. Meanwhile, the double skinned door helps retain internal heat, while automatic detergent and rinse aid dispensers ensure the optimum amount is always used. Speedwash Plus is designed to enhance the operator experience. The Soft Touch controls are self-explanatory and easy to use – even with wet hands. And, a gentle start to each www.papa.org.uk P&P_Oct23_218_p54-55_Worknest_G AB.indd 55
of the 3 programmes, before full pressure is reached, allows delicate items to be washed safely and securely. Also, the top and bottom wash and rinse arms ensure every part of the wash chamber is effectively accessed. The machines are completely selfcleaning too, minimising the need for staff time. Break tanks and drain pumps are built into all models as standard, while integral water softeners can be included on request. Speedwash Plus comes with a standard, 2 year fully comprehensive warranty, however all purchases made prior to 30 November 2023 will enjoy an additional year’s warranty free of charge. FURTHER INFORMATION: nelsonwash.co.uk 55 19/10/2023 17:19
NEW MEMBERS
‘Sturdy Foods make exceptional pizza products that save you time, delight your customers and increase your profits. Specialising in sourdough pizza dough balls and pizza bases, Sturdy Foods supplies foodservice wholesalers and operators across the UK and has built a reputation for producing the best quality and easiest to use products on the market, helping many foodservice operators large and small to grow their businesses.’ For more information on Sturdy Foods, visit sturdyfoods.co.uk
To advertise in Contact Andrew Emery
ap SIDE ORDER COOKING TRAYS
01291 636334
andrew@jandmgroup.co.uk
ALPHIN PANS Serving the Pizza Professional Since 1989
ROMAN STYLE “PIZZA BY THE SLICE”
DOUGH CUTTERS
Please contact us on 01457 872486 or visit our website: www.alphin.co.uk to see what we can do for you. Alphin Pans Ltd Oakdale Mill, Delph New Road Delph, Oldham, OL3 5BY
Telephone: 01457 872486 Email: sales@alphin.co.uk Fax: 01457 820868
Making the pizza professional h 56 Untitled-3 1 P&P_Oct23_218_p56-60.indd 56
appy since 1989 12/01/2022 13:53:27 www.pizzapastamagazine.co.uk
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index registered suppliers The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Engine Rooms, Station Road, Chepstow NP16 5PB Telephone: 01291 6363358 or email subscriptions@papa.org.uk
999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk
Alphin Pans Oakdale Mill, Delph New Road, Delph, Nr Oldham OL3 5BY Contact: Liz Crossland Tel: 01457 872486 sales@alphin.co.uk www.alphin.co.uk Bellavita Expo Ltd Unit 204, Brickfields, 37 Cremer Street, London E2 8HD Tel: 020 80376723 www.pizzapastashow.com
C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Huddersfield, West Yorkshire HD2 1YY Contact: Mr Roberto Giacobbi Tel: 01484 538333 r.giacobbi@continental-wine.co.uk www.continental-food.co.uk Conveni Willige Laagt 2, 5757 PZ Liessel The Netherlands Contact Noel Reidy Tel; +44 7903 526 457 +31 (0) 493 348 700 noel.reidy@conveni.nl info@conveni.nl
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Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk Dairy Partners Ltd Brunel Way, Stroud Water Business Park, Stonehouse, Gloucestershire GL10 3SX Contact: Will Bennett Tel: 01453 828890 Will.Bennett@dairypartners.co.uk www.dairypartners.co.uk
Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark Contact: Kevin Peacock Tel: 07790 988121 KPEAC@danishcrown.com www.danishcrown-toppings.com
Dawn Farm Foods Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Jon Watkin Tel: 01604 583421 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 \ Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Andrew Ford Tel: 01749 838108 andrewford@eurilait.co.uk www.eurilait.co.uk
Euro Catering Equipment Ltd. Unit 4 Egerton Close, Daventry, Northamptonshire NN11 8PE Contact: Steve Lane Tel: 01455 559969 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
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/ 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
Leprino Foods Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@leprino.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 Contact: Charlotte Kilduff Tel: 01730 811490 Charlotte.kilduff@panartisan.com www.panartisan.com
Perco (North East) Ltd. Perco House, Norton, Stockton on Tees TS20 1DN Contact: Leah Homer Tel: 01642 361515 leah@percofoods.com www.percofoods.com
Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 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
F O O D S E R V I C E S O LU T I O N S
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 01892 831 960 Email: info@jestic.co.uk www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk
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
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 Sturdy Foods Unit 15 Keld Close Barker Business Park Ripon Yorkshire HG4 5NB Contact: James Sturdy info@sturdyfoods.co.uk Tel: 01765 641200 www.sturdyfoods.co.uk
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index registered suppliers Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk
Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Gary Somers Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
We also produce a alal range of H products
We re Manufactu a zz hargioni pi toppings
A
Tel: 0161 702 8447
email: sales@pizza-toppings.co.uk
ap
ALPHIN PANS Serving the Pizza Professional Since 1989
The widest range of pizza peels manufactured in the UK Alphin Pans Ltd Oakdale Mill, Delph New Rd Delph, Oldham, OL3 5BY 01457 872486
Making the pizza professional h
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February 2022 Advert Eighth.indd 1 P&P_Oct23_218_p56-60.indd 58
appy since 1989
12/01/2022 14:00:14
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index of products BEVERAGES
DOUGH & PIZZA
FRUIT & VEGETABLES
Beer
EQUIPMENT
Carnevale Ltd.
Chargrilled Vegetables
Dough Trays
Carnevale Ltd.
Coffee
Alphin Pans
Carnevale Ltd.
Holding Ovens
Mineral Water
General Catering
Carnevale Ltd.
Solutions
Soft Drinks
Pizza Accessories
Carnevale Ltd. Wine, Spirits & Liqueurs Continental Quattro
Alphin Pans Blackwood Ovens General Catering
Olives Leathams PLC INSURANCE Insurance Protector Group
Solutions
KITCHEN & SERVING
Carnevale Ltd.
Pizza Plus Foodservice
EQUIPMENT
Pizza Boxes Perco (North East) Ltd.
Bakery Ovens
BREAD, CAKES &
Stagioni Ltd.
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. Leprino Foods 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. Leprino Foods Ltd. Parmesan Eurilait Ltd. Futura Foods UK Ltd. COMPUTING SOLUTIONS Online Ordering Solutions Just-Eat.co.uk Ltd. DELIVERY & PACKAGING
Pizza Making Systems & Equipment Alphin Pans Blackwood Ovens Chefsrange Cooktek (MCS Technical Products) General Catering Solutions
Alphin Pans
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Alphin Pans Chargrills Chefsrange Displays Blackwood Ovens General Catering
Chefsrange General Catering Solutions Jestic Pizza Plus Foodservice Pizza Pans Alphin Pans FISH & SEAFOOD Other Fish & Seafood Leathams PLC
Solutions Drinks Systems Carnevale Ltd. Fryers Blackwood Ovens Chefsrange Jestic Griddles Blackwood Ovens Chefsrange Cooktek (MCS Technical
FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. Flour ADM Milling UK Ltd. Allied Mills
Products) Holding Ovens
Solutions
(Bread & Cakes)
Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd.
Independent Geoff Parsons (Basilico)
VICE CHAIRMAN
Katy Habibian (Village Pizza)
CHILLED PIZZA MANUFACTURER
General Catering Solutions Preparation Counters Blackwood Ovens Chefsrange General Catering Solutions Refrigeration Chefsrange
TOMATOES Canned Tomatoes Silbury Marketing Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Leathams PLC
Richard Harrow (Consultant)
Holding
Equipment
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. Sturdy Foods Soups Conveni
CHAIRMAN
David Jones (Pan Artisan)
Cooktek (MCS Technical
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.
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:
Induction Cooking &
Other Cooking
Premixes
READY MEALS Italian Conveni
FROZEN PIZZA MANUFACTURER
Icings
Allied Mills
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.
General Catering
Whitworth Bros. Limited
Improvers
PIZZA DOUGH, BASES & CRUSTS Dough Balls Pan’ Artisan Pizza Plus Foodservice Pizza Bases & Crusts Pan’ Artisan Pizza Plus Foodservice Stateside Foods Ltd. Sturdy Foods
Sunny Chhina (The Fat Pizza)
Products)
Allied Mills
OILS & VINEGARS Olive Oil Leathams PLC Silbury Marketing Ltd.
PASTA, POLENTA, GNOCCHI & RICE Pasta (Dry) Carnevale Ltd. Continental Quattro Stagioni Ltd. Leathams PLC
Blackwood Ovens
Carnevale Ltd.
FOOD WHOLESALERS
Pizza Lid Supports
Baking Pans
Chefsrange
Bag Systems
Products)
Solutions
Blackwood Ovens
Allied Mills
Cooktek (MCS Technical
General Catering
Pizza Ovens
Heated Pizza Delivery Alphin Pans
Chefsrange
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
Phil Goodall (Stateside)
PIZZA RESTAURANTS
Chain - Alessandro de Mauri (Pizza Express) Chain - TBC (Pizza Hut)
PIZZA DELIVERY OPERATORS
Chain - Julian Durrant (Papa Johns) Small Chain - Khalil Rehman (Caprino’s Pizza)
CONSULTANT Keith Griffiths
SUPPLIERS Cheese Nick Waring (Eurilait) Mozzarella Lynne Utting (Leprino Foods) Meat Jon Watkin (Dawn Farm Foods) Flour Gary Somers (Whitworths) Equipment Richard Norman (Jestic) Tomatoes James Faulkner (Leathams)
General Catering Solutions
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