Pizza, Pasta & Italian Food Magazine - October 2022 - Issue 212

Naples, a thousand colours,,

Thousands of colours and flavours connect the history of Naples to our mill. A story made of passion, generosity and respect of the tradition.

Italian food and wines to be sampled, with many producers in attendance to o er advice.

This year’s PAPA Awards winners will soon be revealed at the annual dinner, and if you haven’t already done so, we encourage you to book your table for the chance to celebrate, as well as network with people from across the UK’s Italian food sector.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

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

© J&M Group Ltd. 2022

I Love Italian Food and the Federation of Italian Chefs in UK are pleased to announce a special edition of The Italian Show dedicated entirely to the world of pizza.

On 11 October 2022 in London’s Porchester Hall, The Italian Show –Pizza Edition will be focused on pizza and aimed at pizza professionals in the UK market, with the three objectives of the day being education, tasting and promotion.

Within the elegant setting of Porchester Hall (Porchester Road, Bayswater, London W2 5HS), visitors to the event will be able to discover all the secrets of pizza thanks to the Pizza Academy. The show will host pizza-themed classes throughout the day, led by the technical experts of the Scuola Italiana Pizzaioli, a reference point for all those who want to take up the profession of pizza maker, and which has recently opened a branch in London as well.

The Italian Show – Pizza Edition will also host a Tasting Lounge where the chefs of the Federazione Italiana

Special pizza edition of The Italian Show comes to London

Cuochi – UK Delegation will talk about and taste Italian excellence, under the guidance of president, Enzo Oliveri, The Sicilian Chef, and offer masterclasses on Italian wines. Networking opportunities with Italian producers will not be lacking in the Walkaround Tasting Area, where the initiative’s F&B partners will be exhibiting and have their Italian products available to be tasted.

This special edition of The Italian Show in London will also host the 33rd PAPA Awards competitions, organised by the Pizza, Pasta and Italian Food

the world of pizza, which is one of the symbols that most represents Italy and our cuisine in the world. With this appointment we want to bring together the main experts in the world of pizza in London and offer an opportunity to those working in the sector in the area who want to inform themselves, train themselves, and also get in touch with the main producers in the sector,” said Alessandro Schiatti, CEO and co-founder of I Love Italian Food.

Association, and in which professionals from the world of pizza and pasta in the UK will compete in various pizza-making categories.

“After the success of last May’s edition of The Italian Show, we decided to expand the format with this special edition, dedicating an entire day to

Many special guests are expected to be in attendance too, including celebrity chef Theo Randall, well-known pizza maker Marco Fusi, Davide Civitiello (head pizza maker of Rossopomodoro), Tiziano De Filippis (director of Scuola Italiana Pizzaioli) and many more.

The Italian Show – Pizza Edition is supported by Scuola Italiana Pizzaioli e Pasta, the Pizza & Italian Food Association, Le 5 Stagioni, Latteria Sorrentina, Molino Caputo, Sella & Mosca, White’s, Gimetal, Goldplast, Prestige, Pizza Pasta & Italian Food magazine and London One Radio (turn to page 22 to find out more).

The event is reserved for trade and press only, who can register online and on-site.

For further information and to sign up:  https://iloveitalianfood.it/en/theitalian-show-pizza-edition-london/

Government outlines plans to help cut energy bills for businesses

Support for households, businesses and public sector organisations facing rising energy bills has been unveiled by the government.

New support for households, businesses and public sector organisations facing rising energy bills in Great Britain and Northern Ireland was unveiled by Business Secretary, Jacob Rees-Mogg, on 21 September, with the aim of supporting growth, preventing unnecessary insolvencies and protecting jobs the government’s press statement said.

Through a new government Energy Bill Relief Scheme, the government says that it will provide a discount on wholesale gas and electricity prices for all non-domestic customers (including all UK businesses, the voluntary sector like charities and the public sector such as schools and hospitals) whose current gas and electricity prices have been significantly inflated in light of global energy prices. This support will be equivalent to the Energy Price Guarantee put in place for households.

It will apply to fixed contracts agreed on or after 1 April 2022, as well as to deemed, variable and flexible tariffs and contracts. It will apply to energy usage from 1 October 2022 to 31 March 2023, running for an initial six-month period for all non-domestic energy users. The savings will be first seen in October bills, which are typically received in November.

As with the Energy Price Guarantee for households, customers do not need to take action or apply to the scheme to access the support. Support (in the form of a p/kWh discount) will automatically be applied to bills.

To administer support, the government has set a Supported Wholesale Price – expected to be £211 per MWh for electricity and £75 per MWh for gas, less than half the wholesale prices anticipated this winter – which is a discounted price per unit of gas and electricity. This is equivalent to the wholesale element of the Energy Price Guarantee

for households. It includes the removal of green levies paid by non-domestic customers who receive support under the scheme.

The level of price reduction for each business will vary depending on their contract type and circumstances.

Non-domestic customers on existing fixed price contracts will be eligible for support as long as the contract was agreed on or after 1 April 2022. Provided that the wholesale element of the price the customer is paying is above the Government Supported Price, their per unit energy costs will automatically be reduced by the relevant p/kWh for the duration of the Scheme. Customers entering new fixed price contracts after 1 October will receive support on the same basis.

Those on default, deemed or variable tariffs will receive a per-unit discount on energy costs, up to a maximum of the difference between the Supported Price and the average expected wholesale price over the period of the Scheme. The amount of this Maximum Discount is likely to be around £405/MWh for electricity and £15/MWh for gas, subject to wholesale market developments. Nondomestic customers on default or variable tariffs will therefore pay reduced bills, but these will still change over time and may still be subject to price increases. This is why the government is working with suppliers to ensure all their customers in England, Scotland and Wales are given the opportunity to switch to a fixed contract/ tariff for the duration of the scheme if they wish, underpinned by the government’s Energy Bill Relief Scheme support.

For businesses on flexible purchase contracts, typically some of the largest energy-using businesses, the level of reduction offered will be calculated by suppliers according to the specifics of that company’s contract and will also be subject to the Maximum Discount.

A parallel scheme, based on the same criteria and offering comparable

support, but recognising the different market fundamentals, will be established in Northern Ireland, and if you are not connected to either the gas or electricity grid, equivalent support will also be provided for non-domestic consumers who use heating oil or alternative fuels instead of gas. Further detail on this will be announced shortly, the government added.

The government says its will publish a review into the operation of the scheme in three months to inform decisions on future support after March 2023. This review will focus in particular on identifying the most vulnerable non-domestic customers and how the government will continue assisting them with energy costs.

Prime Minister Liz Truss said: “I understand the huge pressure businesses, charities and public sector organisations are facing with their energy bills, which is why we are taking immediate action to support them over the winter and protect jobs and livelihoods.

“As we are doing for consumers, our new scheme will keep their energy bills down from October, providing certainty and peace of mind.

“At the same time, we are boosting Britain’s homegrown energy supply so we fix the root cause of the issues we are facing and ensure greater energy security for us all.”

Kate Nicholls, CEO of UKHospitality said: “This intervention is unprecedented and it is extremely welcome that government has listened to hospitality businesses facing an uncertain winter. We particularly welcome its inclusiveness – from the smallest companies to the largest - all of which combine to provide a huge number of jobs, which are now much more secure. The government has recognised the vulnerability of hospitality as a sector, and we will continue to work with the government, to ensure that there is no cliff edge when these measures fall away.”

UK retail-restaurant partnerships set to increase

Retail-restaurant partnerships that see restaurants situated in retail or grocery stores are not a new thing but could increase in popularity as the foodservice sector looks for new ways to survive the UK energy bills crisis, according to GlobalData.

In a possible sign of things to come, the Boparan Restaurant Group plans to launch its restaurant and takeaway brand The Restaurant Hub in 30 Sainsbury’s stores later this year.

According to GlobalData’s latest Foodservice Insights and Trends report – Restaurant Experiences Post-Covid 19 - a significant proportion of global consumers frequent venues such as supermarket restaurants or cafés on at least a weekly basis.

The company’s latest Q3 2022 consumer survey also reveals that a quarter (25%) of Brits who state that they visit a supermarket café or restaurant once a week confirm that they are making more frequent shopping trips but spending less each time as a result of the cost-of-living crisis.

Hannah Cleland, foodservice analyst at GlobalData, said: “There is clearly shopper demand for cafés and restaurants to be part of the shopping experience and the sharing of rent, utility bills, and associated overheads can help both businesses in a retail-restaurant partnership control costs better than they would be able to operating on their own. Partnering with retailers may provide some foodservice operators the respite they need from soaring energy bills and for retailers it will encourage more shoppers to opt for a quick bite to eat after the weekly shop in store rather than heading elsewhere.”

What makes this an interesting proposition in the midst of the cost-of-living crisis are the different approaches consumers are taking to cutting back, observe GlobalData, whose research

suggests that older generations are more likely to make more frequent but smaller shops as they are typically less willing to deviate from their usual routine and have more free time.

“It will be interesting to see how well retailers will be able to balance the quality and pricing of a branded restaurant offer with the ability of their cash strapped consumers to dine on a regular basis. People on a strict budget are least likely to dine on a regular basis whereas older generations remain prime consumers for supermarket restaurants,” added Hannah Cleland.

GlobalData’s market analyser highlights that full-service dining formats are struggling under the current economic climate compared to quick service (fast-food). In the UK casual and fine dining had sluggish value compound annual growth rates (CAGRs) from 2019 to 2022 of just 0.6% and -0.7% respectively, while quick service managed to grow by 1.9%, they report.

“Fast food style restaurants operating in retailers are likely to fare better than those with more pricier menus and if they can transfer overhead savings into menu prices, a stores high footfall will provide plenty of eager dinners,” said Hannah Cleland.

“Boparan’s deal shrewdly places its full-service brands such as Carluccio’s and Gourmet Burger Kitchen in a mid-priced supermarket like Sainsbury’s who follow a competitive pricing strategy rather than a price cutting policy. Generally speaking, with a higher disposable income Boparan’s offer will appeal to a Sainsbury’s shopper who may well decide to eat in store rather than forego dining out altogether.”

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 woodfired 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.

Find out more and watch our customer case video at:

Papa John’s delivers first modular pod to Haven’s Riviere Sands Resort

suitable for resorts, stadiums, leisure venues, amusement parks and more!

Papa John’s has literally ‘delivered’ a new store to UK holiday park operator, Haven’s Riviere Sands resort in Cornwall with the new ‘modular pod’ a new containerised solution, mainly built off site and craned into position.

Amit Pancholi, business development director, Papa John’s UK explained: “We offer flexible formats for our franchised stores. This may be a mobile delivery unit, right up to a fully built and customised store. We worked together with Haven to develop the Riviere Sands modular pod which now demonstrates Papa John’s flexibility and diverse franchise options

“For Haven’s Riviere Sands Park, the team chose a bespoke modular 12x5m unit which is built off site and delivered on a low loader. The modular pod is an efficient, effective solution that minimises site construction disruption. Once in situ, finalisation of the build, including the heavy items such as oven and refrigeration are added, and connection to be up and running is completed in a matter of days.”

Lucy Greene, brand opening & development manager, Haven confirmed: “We are super excited about the modular unit! We lacked space within our existing buildings at Riviere Sands and so the pod is ideal! We have been able to place it precisely where we wanted - in the highest foot-fall area of the park - with minimal disruption for our guests.

“Going modular also offers more opportunities to add further Papa John’s to other Haven parks in the future

too. The format is totally bespoke, so we could even opt for a larger unit encompassing indoor seating for example. As for now, our guests are certainly enjoying a taste of Papa John’s at our Riviere Sands Park.”

Haven, part of the Bourne Leisure Group, owned by Blackstone, now has 29 Papa John’s located at its popular seaside holiday parks around the UK. The holiday park operator also opened new Papa John’s at Berwick Holiday Park near Berwick-Upon-Tweed and Wild Duck near Great Yarmouth earlier this year.

Amit Pancholi added: “The delivery of the pod at Riviere Sands is proof of concept that complies with all building regulations and opens up opportunities for leisure venues, stadiums and holiday parks and could even be supplied to be positioned in a pub car park. Planning permission can be easier to obtain depending on site, and with a 40-year design life, the pods can be more cost effective than a long property lease.”

A new store opening in Alton makes it five for Papa John’s delivery driver turned multi-unit franchisee, Jay Singh. Jay, who also runs Papa John’s in Farnham, Basingstoke, Andover, Farnborough, and now Alton, started out in-store and as a delivery driver for the pizza franchise, before working his way up to become a store manager over several years. By 2010 he was able to acquire his first franchised Papa John’s store in Basingstoke.

“I could see the business opportunity while I worked as an employee, then I used the experience and knowledge I’d learned to grow a portfolio of my own stores.  It’s been an amazing journey. If you told me 15 years ago, I’d be running five Papa John’s of my own one day, I’d never have believed it!” said Jay Singh.

The Alton store has recruited fifteen

new, local team members, and because Jay manages outlets close to each other, it helps with recruitment and staff training. Jay, who now employs well over 50 team members across all his Papa John’s stores, added: “The secret of my success is hard work, and because I’ve learned the business from the ground up, I also understand the importance of a great team who are all well trained.

“My stores are near each other which

makes hands on training easier. I can bring experienced team members in to help and support with new openings and training is backed up by the Papa John’s online Pizza Academy training platform too.”

The new Alton store is centrally located in the high street and has been fitted out with Papa John’s refreshed branding, and Jay Singh has also been able to take advantage of Papa John’s special incentive scheme for new store openings.

“It’s a great look!” said Jay Singh “I’ve upgraded two of my other Papa John’s too. It’s fun, fresh, bold and welcoming, and I hope it encourages many new customers to give us a try! It’s great to have the support and back up of Papa John’s too It means I can consider further expansion in the region in the future.”

Alton opening makes it five for Papa John’s delivery driver turned franchisee

Venchi opens new flagship store in Piccadilly

Italian luxury chocolate and gelato manufacturer Venchi has announced the opening of its brand-new flagship store in Piccadilly, London, located at 164-165 Piccadilly Street.

The store is the brand’s biggest location yet in the city, boasting a total of 100 square metres. Other than hosting over 60 different types of chocolates to “Pick & Mix”, the gourmet Italian chocolate brand is bringing house-made gelato in 16 flavours, including the latest vegan options of four of its bestselling gelato flavours, two fountains flowing with Suprema chocolate spread, flavourful gelato shakes, and a wall of fame made of chocolate bars.

It doesn’t end there, as the space will have a dedicated coffee area to order signature drinks and crêpes as well as a selection of gourmet coffees with layers of

Suprema spread and a choice of Chocoviar and Nougatine grains for the sweetest palates.

The venue will also exhibit its latest novelty, the Chocoviar wall, which is exactly what it sounds like - a whole wall entirely dedicated to the Venchi’s iconic collection, which represents the brand’s creativity at its finest. The secret recipe of the Chocoviar, say Venchi, is the contrast between its unique taste, consistency and mouth-watering fillings. A colour spectacle, the wall will be populated with all available flavours from the collection (Gianduia, 75% Chocoviar extra fondente, Pistachio, Crème Brulée and Crème Suprema).

Venchi now counts over 150 stores across more than 70 countries. In London, it is already present in Exhibition Road, King’s Road, Covent Garden, Hampstead

and Richmond, and can also be found at luxury wholesalers Harrods, Selfridges, Eataly, and Fenwick. More recently, it opened a new store in Long Acre, in the heart of Covent Garden district and in Wardour Street, in the heart of Soho, an by the end of 2022, has in the works one more new opening at the newly renovated Battersea Power Station, bringing the total number of London stores to nine.

Daniele Ferrero, CEO of Venchi, said: “Venchi chocolate is an Italian institution, but it’s the brand’s willingness to innovate and expand that has kept it on chocolate-loving lips for so many years across continents. Thanks to this ongoing mission of elevating chocolate making to an art form, Venchi brings the true Italian tasting experience all over the world. We look forward to expanding our presence in the UK, a market of great taste.”

Eurostar launch new Pinsa flour

Available from October 2022, Eurostar Commodities say that their new Pinsa flour comes from the Latin word “pinsere”, meaning to stretch or to spread.

Invented during the reign of the ancient Romans, this traditional Roman pizza is seeing a massive resurgence of popularity in Italy, the company report. Coming out of Rome itself, the trend is forecast to grow all over the world so expect to start hearing requests for Pinsa and seeing Pinsa appearing on menus at top pizzerias, and even Pinserie restaurants that specialise, claim Eurostar.

The oval shape is a key feature of Pinsa Romana (pictured) and the texture is that of a crunchy outside with soft inside, the digestibility being achieved by several leavening-maturation techniques. The unique blend in Pinsa flour includes wheat flour, rice flour, soy flour and yeast.

Jason Bull, director, Eurostar Commodities said: “This is a very exciting innovation in pizza that holds a lot of attraction for customers with its traditional shape, look and feel but natural health benefits. The industry has a big job to communicate what Pinsa is and once people start seeing this appear on menus we think it is going to be a big trend. We’re delighted to have produced such a high quality Italian flour that will create fantastic Pinsa Romana pizza.”

Eurostar Commodities’ Pinsa flour is ideal for making high hydration Pinsa Romana, propose the company. High hydration enable bases to be pre-cooked at a lower temperature, they point out, and bases can be stored in the fridge or freezer. Chefs can add toppings and cook again later at a lower temperature so that an incredible rise can be achieved without the burn. The semi-finished product is also suited to making Pinsa in all the different leavening and fermentation modes and for all types of processing, they add.

Just Eat expands on-demand grocery

Households in more than 60% of the UK can now take advantage of Just Eat’s on-demand grocery and convenience offering, the company have announced.

Just Eat’s grocery estate in the UK has expanded from 20 sites to over 1,500 sites on the platform since launching in January. The service has seen rapid growth over the summer, with over 450 sites rolled out on the platform in July alone, due to successful partnerships with popular brands such as Asda, Londis, Budgens, One Stop and Central England Co-Op.

Just Eat currently offers over 2,000 products for customers, which includes a number of essential items such as milk, eggs and bread. Milk remains the most popular item for consumers, they report, with enough pints sold in the last six months via Just Eat for the average Brit to make more than 17 million cups of tea.

As the largest food delivery aggregator in the UK, Just Eat says that it is committed to finding new ways to deliver the best service and range of options for its customers. On-demand delivery will continue to be an area of significant focus to help more consumers access everything from store cupboard essentials to fresh groceries in a matter of minutes.

Amy Heather, director of Strategic Partnerships at Just Eat, said: “Just Eat’s grocery offering is going from strength to strength. We’ve demonstrated to our partners the huge value we can provide with on-demand delivery and it’s amazing to see us expand so quickly. Since launching earlier this year, we’ve seen more and more of our customers relying on grocery delivery to support them in their busy lives. This is only the beginning and I look forward to announcing future big moves in this space to expand our

grocery offering even further.”

Just Eat Takeaway.com already supports over 25,000 grocery and convenience stores on its platforms globally, including partnerships with brands such as Spar, Albert Heijn (Ahold), Shell, 7-Eleven, Marqt, PLUS, Pascual Group, Galp, Kibus, Taste of America, Delicatessen Argentina, The Beer Store and Lieferando Express.

UK food and beverage sector M&A deal value drops by more than 90%

The latest UK Food and Beverage Sector M&A Report from corporate finance house, Oghma Partners, has revealed that UK food and beverage M&A (mergers and acquisitions) market activity in T2 2022 (May to August) saw a 29% drop off in deal volume when compared with the same period in the prior year.

Based in London, Oghma Partners is an independent corporate finance advisory firm providing acquisition, divestment, fund-raising and strategy advice to European consumer-focused companies and investors, and their analysis recorded 22 deals for the period with a corresponding overall estimated deal value of circa £270.0m compared to £3.9bn in the prior year period (a more than 90.0% decline, continuing the T1 trend, they observe).

Further notable highlights from the report included the fact that around 60% of deals had an estimated value of £20.0m or less, which is a continuation of what they saw in the first tertial, say Oghma.

Overseas buyers accounted for 36.4% of deal volume which is in line with the five-year average of 33.0%, they add (notable deals included Solina’s acquisition of Zafron Foods and Lotus

Bakeries acquisition of Peter’s Yard as both companies continued to solidify their positions in the UK market).

Activity from financial buyers dropped off significantly only accounting for 9.1% of total deal volume for the period. This could be a sign of things to come as we are witnessing rising interest rates around the world which will impact on PE companies’ ability to raise debt to fund acquisitions, propose Oghma. Despite this, Endless LLP completed their acquisition of KTC Edibles, the Wednesbury-based edible oils supplier which was probably the largest deal in the UK F&B space during the period.

Grocery/confectionery was the most active category for the period with the most notable deal being Premier Foods acquisition of The Spice Tailor, marking their first acquisition since 2016.

Mark Lynch (pictured), partner at Oghma Partners, said: “Year to date August 2022 we estimate that the number of UK F&B deals totalled 50 in the period vs. 62 in the prior year, an overall

Chicago Town announces series of new developments

Chicago Town, the nation’s number one frozen pizza brand, worth £127.7m (IRI 13/08/2022 data), has announced the introduction of seven new products to its already popular range of Chicago-inspired pizzas – new trend-led flavour combinations, new bases and new premium toppings.

The innovations are set to keep Chicago Town front of mind for consumers and keep category energy high, claim the brand. The total frozen pizza category, worth £474.8m (KANTAR: 07/08/2022 data), is in growth (1.9% YOY) as we see more shoppers trading into frozen, with further gains anticipated as consumers look to further tighten their belts around both their choices for everyday meals that families enjoy and, takeaway treat occasions, without compromising on great pizza taste.

First up, Chicago Town is introducing ‘premium tiers’ to its much-loved Takeaway and Deep Dish ranges. New to Takeaway, the Weekender delivers all the indulgence and taste of a takeout with two tempting new, first to frozen, topping choices, Salt & Pepper Chicken and Philly Cheesesteak, and at a fraction of the price of the high street, claim the company.

New to Deep Dish, The Ultimate One will bring two new unique flavour choices aimed at younger consumers who look

for interesting and special ingredients. A product combining everything that’s great about Deep Dish just made ‘ultimate’ - not just exciting new toppings but flavoured crusts to create something unique - Chilli Pepper Crust with Picante Nduja and Black Pepper Crust with Peppered Cheesesteak, all delivered within HFSS compliant formats.

Inspired by their latest visit to Chicago, the frozen pizza brand is launching an entire new range – a pizza with a innovative super thin and crispy base. Inspired by ‘Tavern Style’, a local favourite in Chicago, the unique Crispy Chicago Thin is much thinner than anything on the market and loaded with delicious indulgent toppings, edge to edge, claim the brand. Launching in Loaded Cheese or Sausage ‘N’ Pepperoni these sharing pizzas are perfect for that weekend together treat occasion.

And, with 74% of weekend together treat occasions featuring sides (Kantar Worldpanel Usage, Total SB Pizza, % Share 52 w/e 26 December 2021) and accompaniments for that ultra indulgent experience, Chicago Town adds that it is excited to introduce new Tiger Crust Cheesy Garlic Bread. In a category currently dominated by own label, the new side offers a point of difference, featuring the brand’s much celebrated Tiger Crust base and allows Chicago Town to offer a fully branded solution for a weekend together treat or indulgent mid-week treat, say the company.

decline of 20.0% by volume, a decline that accelerated in the second tertial. The more dramatic story is the YTD deal value decline of +90.0% with an equal decline in T1 and T2. The decline in activity is similar to that seen in 2020 when the full impact of Covid on deal activity was noted. However, in that year there was a strong recovery in the final four months of the year as Covid challenges had been faced and corporate activity got back closer to normal.

“Particularly absent in the first eight months of the current year has been any sizeable transactions. In 2021 for example there were six deals with values ranging from £200.0m to £2.0bn with the average deal size of this group at £1.1bn. The decline in deal activity we believe is related to a number of factors. Firstly, business uncertainty - the trading environment is difficult, many food & beverage companies have had to put through sharp price increases with more to follow in the coming months. Profitability is under pressure and the outlook uncertain putting off buyers and sellers alike. Secondly, debt availability and cost – it appears that liquidity is getting tighter with banks less willing to lend and the cost of debt is rising as governments seek to both fight inflation and fund expansionary fiscal budgets. Thirdly, changing appetite for risk – a declining appetite for risk is seen in public markets via rising bond yields, a falling bond market and lower debt availability. Buyers changing appetite for risk is noted by increasing hurdle rates and lower valuations as a result.”

Head of marketing for Chicago Town, Paula Wyatt commented: “Innovation is crucial to our brand growth strategy. We know that consumers are really motivated by ‘new’ and look to Chicago Town for exciting new pizza experiences.

“We’ve invested heavily into research, we regularly send our entire team to Chicago to gather first-hand insight and pull in pizza experts. This has allowed us to deliver our most ambitious programme of new products in some time, bringing first to the frozen category flavours like Nduja, Philly Cheesesteak and Salt and Pepper Chicken.

“We know more and more consumers are discovering that frozen food offers outstanding quality, great value and now more than ever can help manage household budgets. Our aim is convince more and more pizza lovers to look to frozen.”

Chicago Town reports that it is investing heavily in reaching new customers. Over the Summer, 75,000 samples of Deep Dish were given out to pizza and music lovers across 15 days at festivals up and down the country, including a festival exclusive, Sausage and Blueberry Deep Dish which blew up the brands’ socials.

The new innovations are being supported by a heavyweight marketing campaign which will see Chicago Town invest £3.7M in 2022. The brand will be back on TV in Q4, focused on football spots to link into the weekend together treat occasions. In addition, VOD, out of home spanning major cities, digital, shopper marketing, PR and commercial partnership campaigns will see the personalityled brand dominate the frozen pizza category.

Judging continues apace for the PAPA Industry Awards 2022 and, thanks to the many exceptional entries we have received, the decision-making process has been a tough one. We’ve been particularly excited by the enthusiasm for our two new “Italian style” awards, so much so it’s been extremely challenging to choose shortlists, let alone winners!

PAPA Industry Award

This lifetime achievement award is in the gift of the Pizza, Pasta & Italian Food Association management committee.

Sponsored by

Pizza Restaurant Chain Award

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

Headline Sponsors

Shortlists will be published in due course on the awards website www.papaindustryawards.co.uk and the winners will be announced at the PAPA Awards Dinner on 10 November 2022.

Here’s a reminder of each of the categories and the sponsors who will be presenting the awards to the deserving winners in each.

Pizza Delivery Awards

With deliveries one of the few thriving sectors in recent years, these awards are presented to the shining stars of the pizza delivery market. Awards will be presented in three categories: Major Chain, Small Chain (up to 100 stores) and Independent (up to 5 stores).

Sponsored by

Italian Restaurant Award Independent Pizza Restaurant Award

The pizza restaurant is a firm favourite with the British public, with many superb independents to choose from and this award is recognising the best of those.

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

Sponsored bySponsored bySponsored by

Frozen Pizza Multiple Retailer Award

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

Chilled Pizza Multiple Retailer Award

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

Convenience Store Pizza Award

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

Sponsored bySponsored bySponsored by

Italian Style ReadyMade Main Meal

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

Sponsored by

Manufactured Pizza Award Italian Style Food Award

An award for food products or ingredients which bring something new and inspiring for chefs to use in creating their menu.

Sponsored by

With both every day and premium categories, there’s something for everyone and this award is presented to the best new manufactured pizza in each category.

Sponsored by

Business Innovation Award

A broad category focussing on innovative technical, environmental, marketing, packaging, equipment, and other developments (excluding new food items) which were launched during the qualifying period.

Sponsored by

PAPA Community Award

This award seeks to shine the spotlight on those companies who are giving something back. Whether large or small, businesses are increasingly looking to support the community and in judging, we consider both local efforts alongside national schemes

Sponsored by

Pasta Retailer Award

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

Sponsored by

Competing

will

judged

panel

under

watchful eye of head judge Theo Randall.

The Whitworth Slice (NYC) Michele Vassallo-Todaro from Donatello’s

Pie in the Sky - Classic NY Cheese Pizza Dan Hall from MozzaFella

Herby Boar Mehdi Tahri from Pizzaface

New York Bagel Paul Duncan from O’Oliviero

Ortolana (grower of fruits and vegetables) Chantal Nell from Gallio

My Spicy Balls Brigi Stamber from Pizzaface

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

Competing

Danish Crown SuperTops Pepperoni Pizza category

Pizza Chef of the Year live finals.

This year’s finals will be held on 11 October 2022 as part of the Italian Show – Pizza Edition at Porchester Hall, London

Triple Pep Nicola Jackson-Jones from Two Cents Pizza

Diavoletta Breno Salles from The Real Italian Pizza Co.

Diavola

Gareth George from Scorchini’s Mobile Pizzeria

Billy Goat Katie Randall from Pizzaface

Sweet & Roni Brigi Stamber from Pizzaface

Ring of Fire Jose Dinarti from The Dough Thrower

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

The winner of Pizza Chef of the Year will be revealed at the PAPA Awards Dinner on 10 November 2022.

Milky Volcano Vincenzo Cerce from Da Vinci’s Dough

The Cheesy & Onion Nicola Jackson-Jones from Two Cents Pizza

Sweet Meats West Harshal Patel from Harshal Patel Ltd.

The Nonna Chris Glen from The Whisk & Pickle

The Rocket Ham Cameron McFarlane from Bath Pizza Co.

Base Face Tim Thornton from Base Face

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

PIZZA CHEF of the year 2022

A pizza show to top the lot!

This year, the Pizza Pasta & Italian Food Association’s (PAPA) Pizza Chef of the Year competition will take place at the inaugural Italian Food Show – Pizza Edition where there will also be plenty of Italian ingredients and food stuffs on display to see, sample and learn more about.

NEW EVENT

In February of this year, when long-time supporter of the PAPA Awards, chef Enzo Oliveri heard that the search was underway for a new event to host the Pizza Chef of the Year competition, a seed of an idea was sewn.

Fast forward to the autumn and, with the collective involvement of the Federation of Italian Chefs (FIC), I Love Italian Food (ILIF) and the Pizza, Pasta & Italian Food Association (PAPA), that seed has grown to become the Italian

Show – Pizza Edition with the inaugural show taking place on 11 October 2022 at London’s Porchester Hall.

The event objectives – educating, tasting, and promoting – are reflected in the show’s schedule and activities.

Alongside PAPA’s ever-popular Pizza Chef of the Year competition, visitors will find classes in pizza making, an Italian wine tasting experience and the opportunity to sample some of the finest Italian products while networking with their producers.

PIZZA ACADEMY

The technical experts from the Scuola Italiana Pizzaioli will present three live Pizza Academy classes where they will share some of their pizza secrets.

In the Pizza in Pala masterclass, Graziano Bertuzzo - pizza chef and technical specialist at Scuola Italiana Pizzaioli - will reveal traditional and contemporary recipe ideas for this crisp and light Roman classic, preparing a gourmet menu suggestion to taste.

Tiziano De Filippis - director at Scuola

PREVIEW

Italiana Pizzaioli – will present the New Trend in Pizzeria: The pizza al “Padellino” (deep dish pizza) masterclass. This demonstration and tasting will reveal how a traditional padellino (little pot) recipe from the early 1900’s is finding a new expression in modern menus.

From the traditional to the new trends in different types of flours, doughs, recipes and Italian toppings, the Contemporary Pizza Napoletana masterclass will be presented by Davide D’Auria, research and development pizza chef at White’s Foodservice Equipment and instructor at Scuola Italiana Pizzaioli.

WINE TASTING AND FOOD PAIRING

The Italian Show - Pizza Edition will also host a Tasting Lounge where the chefs of the Federazione Italiana Cuochi - UK Delegation will talk about, and taste, Italian excellence, under the guidance of their president Enzo Oliveri, The Sicilian Chef.

With five different Sella & Mosca wines to taste under the guidance of renowned sommeliers, all paired with dishes prepared by Enzo’s expert hands, this is a demonstration not to be missed!

EAT, MEET AND GREET

The opportunity to network with Italian producers will be plentiful as the Walkaround Tasting Area gives the event’s food and beverage

partners the chance to exhibit their wares and visitors the chance to taste some of the finest Italian products.

The day also presents the prospect of rubbing shoulders with the special guests in attendance, including celebrity Theo Randall, the well known pizza chef Marco Fuso, head pizza maker of Rossopomodoro Davide Civitiello and Tiziano De Filippis, director of Scuola Italiana Pizzaioli, plus many others.

“After the success of May’s edition of The Italian Show, we decided to expand the format with this special edition, dedicating an entire day to the world of pizza, which is one of the symbols that most represents Italy and our cuisine in the world. With

I Love Italian Food is an international network and a nonprofit association with the mission to promote and defend the true Italian food and wine culture in the world.

It was born in Italy in 2013, in the heart of its food valley, from the encounter between the Facebook page created by Marco Bonini and the idea of Alessandro Schiatti to build a non-profit association around it.

Over time, I Love Italian Food has become a company and an international community that in recent years has reached

3 billion social contacts, has held over 100 international events and obtained more than a billion video views.

It has grown thanks to the conviction that the future of Italy is closely linked to the future of its food sector and its ability to expand and establish itself beyond national borders. In fact, it is one of the most loved and wanted aspects of Italy abroad, as well as representing one sixth of the nation’s economy.

“Made in Italy agri-food is the oil of Italy, one of our greatest riches, it is the fruit of our many popular cultures, the know-how of our workers, our geography and the many microclimates that make it up. For this reason, at I Love Italian Food, we believe in the value of the real Made in Italy, the one that is made in Italy, on our land and from our land,” says Alessandro Schiatti, current CEO of I Love Italian Food.

Meet the judges

this appointment we want to bring together the main experts in the world of pizza in London and offer an opportunity to those working in the sector in the area who want to inform themselves, train themselves, and also get in touch with the main producers in the sector,” said Alessandro Schiatti, CEO and co-founder of I Love Italian Food.

“With our unique position representing both the UK’s pizza and Italian food sectors, The Italian Show – Pizza Edition is a perfect vehicle to bring the two closer together. It offers Italian producers the chance to see how their products can shine in the UK’s extensive and varied pizza market while also introducing UK pizza chefs and manufacturers to excellent Italian products which can add an exciting, authentic Italian dimension to their menus,” said Jim Winship, Director of the Pizza, Pasta & Italian food Association.

PAPA judge and celebrity chef, Theo Randall.

PAPA judge and previous Pizza Chef of the Year, Marco Fuso.

PAPA judge, The Sicilian Chef and president of the Federation of Italian Chefs in the UK, Enzo Oliveri.

GREENEST SOLUTIONS

At the recent Commercial Kitchen Show (CKS), catering equipment distributor, Jestic Foodservice Solutions showcased some of the greenest solutions in their portfolio by quite literally taking a stand against rising oil, energy and food prices.

Featuring key brands and products such as the MKN Grease Collection System, the Henny Penny Evolution Elite Fryer and the Frontline Oil Management System, the company’s ‘green corner’ highlighted how venues can reduce energy consumption, lower utility bills and cut sundry costs, including cooking oil, by installing the right equipment and adopting the correct processes.

The company is also helping operators to tackle grease issues with the launch of MKN’s latest fully automatic, Grease Collection System. Available as an option on MKN FlexiCombi models, the brand’s impressive new Grease Collection System allows operators to achieve 100% separation of recyclable cooking liquids and waste water, claim the company, thanks to a fully integrated system which actively pumps the excess oil, fats and liquids out of the FlexiCombi into a separate container. As such, any waste water is near completely clean, thereby eradicating issues around clogged pipes, whilst the residue cooked liquids can be safely and appropriately disposed.

Equipment advantage

The recent Casual Dining and Commercial Kitchen exhibitions were the places to come up to speed with some of the latest catering equipment, the priority for most in hospitality now being on saving energy, optimising skillsets and delivering a consistent end-product to their customers.

“How to eradicate fats, oils and grease disappearing down drains and waste systems has been a major issue in the UK for quite some time now, with blocked sewers and fatbergs making headlines across the media,” says Lee Cogger, brand manager for MKN, Jestic Foodservice Solutions.

“With MKN’s latest Grease Collection System, operators can rest assured all excess fats, oils and grease will automatically be removed from the waste water allowing for it to be disposed of in a safe and environmentally-friendly way. What’s more, as this system cleverly provides 100% clean wastewater, this water can then be re-used during cooking and cleaning processes meaning the small amount of water used by the FlexiCombi is further reduced.”

On another of their stands could be

found Xpresschef accelerated ovens, the Sveba Dahlen Beyond Black P402 pizza oven and an Icetro Soft Serve Ice Cream Machines, and with a live cooking area, visitors were able to sample and taste a range of delicious hot and cold foods.

“As energy costs continue to rise, and staff shortages becomes a more common issue, we expected that stand visitors would want to learn about the latest innovations that can counteract these issues – all whilst delivering exceptional foods results, fast,” said Michael Eyre, product director for Jestic Foodservice.

“In fact, our stands at CKS have become a place for advising and demonstrating how operators can counteract these very issues at the same time as meeting increasingly high customer expectations.

“When it comes to deciding which kitchen equipment to invest in, operators must first consider the type of menu they wish to offer. This is particularly true with a pizza menu given that different regions in Italy each have a different take on what an ‘authentic’ Italian pizza is. That said, when most people in the UK talk about authentic Italian pizza they are generally referring to a Napoli-style pizza made from high hydration dough, which cooks quickly, in a very high temperature oven and results in the distinctive cornicione pillowy, chewy crust.

“You will need a good quality stone

CATERING

hearth pizza oven to cook Napoli-style pizza, but it doesn’t necessarily have to be wood-fired as gas and electric pizza ovens can achieve the temperatures you will need to achieve a Neapolitan-style crust. The key is cooking great quality produce, at the right temperature for the right amount of time.

“The latest Sveba Dahlen P601 High Temp is a good example of an oven that ticks these very boxes having incorporated genuine Neapolitan pizza stone whilst also having the ability to achieve temperatures of up to 500˚C, meaning it can bake pizzas in 60 to 120 seconds.

“Its highly efficient heating system distributes heat in three zones resulting in uniform baking, whilst the high level of insulation and exclusive ceramic glass in the doors mean the oven chamber retains heat more effectively and ensures a comfortable working environment. The exceptionally user-friendly control panel on the P601 also allows the user to easily regulate upper and lower heating separately and includes Turbo and Power-saving functions in order to boost energy savings at a time where operators have this at the forefront of their minds.”

CONSISTENCY

“We appreciate that restaurants need uncompromised, consistent quality results from the equipment they use. That is Why Blue Seal Pizza ovens use accurate thermostatic temperature control, ecocompatible material for thermal insulation and high quality refractory stones which provide excellent heat retention,” says David Chesshire, national accounts manager at over supplier, Blue Seal.

“Each chamber has top and bottom temperature control, so the pizza chef can adjust the performance of the chamber to suit baking pizza either in pizza pans, or traditionally straight onto the stone. These ovens compliment the rest of the Blue Seal product range very nicely, maintaining the power/performance and reliability expected from our brand.

“Our commercial pizza ovens are traditional Italian style, stone base deck ovens, perfect for cooking delicious deepbase or thin based pizzas. Designed for everyday professional use, these powerful electric ovens cook at high temperatures to ensure fast service and great cooking

results. The Blue Seal pizza electric ovens are a fantastic alternative too wood burner stoves or gas ovens, which are higher maintenance and require more specialist and costly extraction systems to take away smoke and fumes. Our ovens accommodate 4 x 12” pizzas per deck, they are compact, versatile and very operator friendly. These fast efficient ovens are ideal for restaurants with outdoor seating areas, wanting to offer quick but delicious pizzas for alfresco dining to their guests. Especially when the warmer summer months come and the trend for eating outdoors becomes ever more popular.

“We offer single deck and twin deck ovens, which operate up to 400°C giving optimum cooking temperatures for decks of their size. The single deck can be stacked onto the twin deck very easily creating a triple deck, maximising the output from the floor space. The oven chambers all function independently allowing the pizza chef to control temperatures and bake more types/ sizes of pizzas at once, therefore reducing serving times for busy restaurants.

“The fact these ovens are only singlephase power supply makes them very versatile and suitable for dark kitchen takeaway sites and certain mobile kitchen operations, that may have limited power supplies. Due to the electric power supply, the ease of installation is simplified as there are no complex regulations regarding interlocks/ ventilation and extraction requirements, as associated with gas powered or solid fuel type ovens.

“The ovens can be used in professional temporary and portable kitchens, as long as there is adequate air circulation and any vented heat/steam can be dissipated into the

atmosphere or directed outside, to maintain healthy and comfortable HSE working environment tolerances. These portable kitchens can conveniently accommodate catering contractor needs, for supplying rapid efficient food offerings at a multitude of outdoor events.”

QSR APPEAL

New to the UK, MKN’s Counter SL series of appliances offers a front of house cooking suite solution for QSR and small a-la-carte operations - freely and easily combined cookware, with a hygienic levelling connection system that enables operators to move products to suit changing menus.

A complete range of more than 70 electric and gas appliances are available in fully integrated suites with easy to clean drain channel and wall installation for enhanced hygiene. Combined with under construction, it can provide a flexible, lower cost solution to MKN’s modular and bespoke cooking solutions, without compromising on build quality, claim MKN.

Electric options comprise the majority of appliances to reflect current trends for lower running costs, with choices including Vitro hobs, induction hobs, deep fat fryers, griddle plates, bain maries, food warmers and grills (gas appliances include gas burners, griddle plate and lava stone grill).

The 270mm high Counter SL appliances also suit with MKN’s Hotline modular series of appliances in one line, enabling easy integration of under counter refrigeration, say the company, with the unique joining technique ensuring hygiene and cleanliness.

“The Counter SL Series has been proven in the European market and is already adding value for QSR chains across the continent, so we are delighted to be bringing it to the UK market for the first

CATERING EQUIPMENT

time,” said Wayne Bennett, MKN’s VP sales and marketing UK and Ireland.

“It includes a full range of appliances to suit all requirements, compatible with the Hotline series for under counter refrigeration too. Counter SL a flexible alternative to our traditional modular or bespoke horizontal cooking solutions, without compromising on the hygiene standards, build quality and personalisation touches for which MKN is known.”

SMART MOVES

OperaPrima, the pizza shaper that has been designed to replicate the handcrafted work of a true pizzaiolo, has been garnering some good feedback from its customers both in Italy and further afield.

“This Pizza Shaper is fantastic, it makes the job so much easier and you don’t need to be an expert pizza maker to use it. OperaPrima opens the dough in a few seconds,” says Michael, owner of Pizza Tuvia in Israel.

Luciano (pictured below) and his brother who run a pizzeria in Marchi Beach in Sottomarina (Venice, Italy) chose OperaPrima because they had trouble finding a pizzaiolo and were impressed by its speed of execution. “In past years, customers waited an hour before eating their pizza. This year, thanks to our OperaPrima Pizza Shaper, the maximum waiting time is 20 minutes,” reports Luciano.

“I love this pizza shaper. OperaPrima is user-friendly and has a very intuitive display. I am not a professional pizza chef and thanks to OperaPrima opening pizza dough is not a problem anymore,” says Ingrid (pictured top right) at Martin Food Equipment in Dundalk, Ireland.

Conceived, designed, and produced by Ecor International S.p.A., OperaPrima was created to meet the needs of every entrepreneur in the pizza industry; namely, to improve the efficiency of their pizzeria and solve the problem of labour shortages.

In fact, it has been designed to be easily used even by an inexperienced pizzaiolo, claim the company.

Thanks to OperaPrima’s patented cold processing technology, in a short time operators can get a perfect and good Italian pizza that’s light, tasty, fragrant and with a defined edge according to the parameters specified. Simply open the drawer, place the dough on the disc, set the parameters, close the drawer and in just 20 seconds you will have a perfect pizza base ready for seasoning, say Ecor.

Meantime, you can check the cooking, season other pizzas, answer the phone, prepare the ingredients etc, in no hurry, the company suggest. Like all equipment, some practice is necessary, they add, but it takes very little time to reach a good level of confidence, both for a qualified pizzaiolo as well for an inexperienced one, the company feel.

What is surprising about OperaPrima is the ease and speed with which it works, with a gentle movement that does not stress the dough, thus recreating the work of the hands of an expert pizzaiolo. The result is high quality because it does not damage the glutinous lattice and makes a perfect pizza base, claim Ecor, and thanks to a touchscreen display, you can adjust features such as the diameter and size of the edge.

OperaPrima is not a press, the company also point out, but rather a pizza shaper, differing for two main reasons - it is based on patented cold processing technology and the dough is not pressed but opened just as a pizzaiolo’s hands would do. It is also possible to process different types of flour and to get a perfect Neapolitan, Roman, or classic pizza, Ecor add. In summary, Ecor say that OperaPrima is a pizza shaper designed for everyone, at the same tome being an intelligent solution to the lack of manpower.

It can roll out up to 200 pizzas per hour, giving the pizzaiolo the opportunity to optimise his/her working time. It also solves the problem of finding and training qualified personnel, reducing the related fixed costs. It is equipped with a realtime monitoring system of the working

conditions connected to software, installed in the user’s computer system.

Periodically, it is possible to obtain information regarding the number of doughs laid and the size of the pizza base up to the opening parameters set (thickness, extension, extension time). With this data at your disposal, you can therefore optimise the process to make your business more efficient, Ecor point out.

With a simple, compact and modern design that can fit well into the space of a venue too - placed on the counter or on a practical stainless steel trolley for ease of movement. Thanks to the choice of materials, it has also been designed to be easily washable, ensuring simple maintenance and maximum hygiene.

KEEPING IT COOL

Aquilo’s pizza fridge range comprises four models, all offering a generous capacity for holding pizza dough and all with a cool, rimmed, granite top that’s ideal for preparation, and they’re all equally suitable for bread making and pastry work too.

With two static cooled and two ventilated models, internal capacities range from 302 litres to 635 litres, and all models are gastronorm compatible and each can accommodate a sizeable number of full or half size pizza dough boxes.

Their durable, AIS 304 stainless steel construction, both externally and internally, enables them to withstand the rigours of the busiest kitchens, claim the company, and their temperature range can be set between +2C° and +8C° with a digital display constantly showing the current internal temperature. Meanwhile, the auto-defrost and auto-evaporation of condensation water feature guarantees that dough is held at the perfect level of

www.pizzapastamagazine.co.uk

SIDE

TRAYS

STYLE

BY THE SLICE”

CUTTERS

CATERING EQUIPMENT

humidity. Also, the two ventilated models have the additional feature of self-closing doors to ensure there’s no chance of them accidentally being left ajar.

Aquilo’s pizza fridges utilise R290 hydrocarbon refrigerant which is considered to be the most eco-friendly option currently available with no ozone depleting effect and a negligible GWP. Also, because R290 absorbs residual heat very efficiently, temperature recovery time is faster meaning that the demand for energy is reduced.

Salvi’s has become a staple element of Manchester’s thriving restaurant scene. Over the years, its popularity has enabled owners Maurizio and Claire Cecco to expand into three locations, the most recent of which is in the city’s newest landmark, Deansgate Square. Customer response has been phenomenal, they report, and only months after opening, the restaurant became a winner of the 2022 Open Table Diners’ Choice Awards.

Maurizio Cecco hails from Naples where he learned to cook - and it shows - customers love the sheer authenticity of

SPEEDY COOKING

Hot on the heels of the Merrychef conneX® 12 launch earlier this year, Merrychef says that it is set to transform the high speed oven sector again with its conneX 16. Boasting a large 16” cavity in just an 18” wide footprint, the larger sibling in the conneX range comes fully connected, with a state of the art 7” high definition screen and cook times 80% faster than traditional methods. With its

his food. Ingredients are super-fresh while cooking methods are steeped deeply in Neapolitan tradition. One of the Salvi’s favourite menu items is pizza, accounting for close to half of all meals served there.

“Our pizzas are known for being very airy and soft and the secret is to allow them to prove for a full 36 hours. To achieve this we have a dedicated, Aquilo three-door pizza fridge which can hold several full-size proving trays,” says Maurizio Cecco.

“Accurate temperature is very important in achieving the end result we need and we can rely on the fridge to maintain a consistent 4°C. The granite top is important too, allowing us time to stretch and build the pizzas while keeping them cool.”

Maurizio Cecco went on to buy five more Aquilo fridges and a freezer. “We are meticulous about storing our refrigerated ingredients separately so we can identify the best temperature for each specific category. Also, although virtually all our dishes are made from scratch, there are certain items, like our ragu, which we make ahead and refrigerate, so it’s important to have a generous amount of available

larger internal cavity, the new conneX 16 has the flexibility to ‘batch’ cook to hold popular food items, helping operators to handle busy trading periods with ease speeding up order delivery and reducing queues, claim the company.

“The conneX 16 once again breaks new ground in the high speed oven sector,” says Colin Lacey, VP and managing director of Merrychef, who sees this oven opening up high speed cooking to even more venues.

“Addressing sector demands for space, speed and ease of use, its game changing size and out of the box connectivity, sets the conneX 16 apart from any other equipment available. To have a 16”x16” cavity in an oven that is just 18” wide and which can sit on a 700mm countertop is an industry first and opens up significant new opportunities for

space,” he says.

A further bonus has been that because three of the new fridges are large counter models, they effectively create extra workstations.

“I’m delighted with my Aquilo refrigeration. It was the right choice on several levels. It’s reliable, well-specified, not overly priced and, I am pleased to report, energy-efficient too,” concludes Maurizio Cecco, who went on to buy additional Aquilo fridges for his other sites.

operators across many sectors.”

With Wi-fi and ethernet connectivity as standard, uploading menus can now be done simply at the touch of button. A 12-month free subscription to the powerful and market leading Welbilt KitchenConnect® ecosystem also provides operators with a full range of monitoring and diagnostic information, and the ability to remotely push menus to their ovens. Easy to install, with energy saving efficiencies, the conneX 16 features quick pre-heat and cool down times and reduced energy in standby.

Steve Hemsil, sales director, UK & Ireland at Welbilt, believes the larger model expands the capabilities of the high-speed ovens category. “The new conneX 16 allows the operator to cook more food at the same time. Whether that’s four paninis in a minute, fish fingers and fries in 110 seconds or a 16” pizza in just 90 seconds, the greater capacity and rapid cooking times makes the conneX 16 a ‘must have’ piece of equipment for operators looking to speed up serving times, reduce queues and maximise profit,” he says.

1000 free pizzas with unlimited toppings up for grabs!

The unlimited-topping sourdough pizza brand, Pizza Punks, has announced that it will open the doors to its seventh UK restaurant in Liverpool, on Friday, 14 October 2022.

Opening in the heart of the city on Bold Street, Pizza Punks Liverpool will join the brand’s other restaurant locations across the UK, including Glasgow, Belfast, Newcastle, Leeds, Leicester, and the newly opened Durham.

To celebrate the opening, Pizza Punks are giving away 1000 free Punk’d up Pizzas at the Liverpool restaurant, to the first 1000 Pizza Punks fans who sign up on their web site. There will also be hundreds of QR codes around the city to scan for sign-up, say the company, with the lucky winners to be notified and emailed their voucher for the pizza on us, once open.

The new 150-cover restaurant will be the largest Pizza Punks site in the UK, with a new grab and go kiosk at the rear of the building and an additional 30-covers of outdoor seating on Bold Street. The restaurant will also feature regular DJs and live music, neon lights, cool artwork, monochrome brick tiles and a stripped back aesthetic; it’s the ultimate cool pizza experience.

Sevenrooms partners with blinq to enhance customer experience

Sevenrooms, a guest engagement and retention platform for the hospitality industry, has announced its partnership with restaurant point-of-sale software provider, blinq, paving the way for a new class of frictionless guest experience by streamlining operations across SevenRooms’ extensive restaurant portfolio, claim the company.

The partnership will provide operators with greater insights into guest habits, affording them the opportunity to enhance the dining experience. The integration of blinq’s iOS cloud-based products makes harnessing and taking ownership of customer data simple, say the duo, with these features allowing operators to focus on providing guests with outstanding service by catering to their unique preferences.

As innovative technologies continue to transform the industry, key features such as the communication of customer data will provide staff with the knowledge required to serve customers in a more personalised manner, the two companies

feel. Information on order histories and average spend per customer, for example, allows operators to tailor guest profiles by adding notes to indicate high tippers or VIP status. This will also appear on the blinq POS, facilitating instant access to information as soon as a waiter opens the table. More efficient communication helps with improving the customer experience, resulting in increasing revenue, driven by happier guests that come back more often.

Danilo Mangano, managing director, international at SevenRooms, said: “As consumers continue to feel the pinch, visiting a restaurant for a meal out must not only deliver excellent food, but an outstanding customer experience. Investment in the latest technology will help operators ensure that they are doing everything they can to provide diners with a first-class service that is tailored to their individual needs and preferences. As SevenRooms continues to pave the way for customer-driven dining, we are thrilled to be partnering

with blinq, a brand which aligns with our values and is as committed to delivering a highly personalised, top-notch hospitality experience for our guests as we are.”

Aksel Levi, chief executive officer at blinq, added: “As the world gravitates itself towards data and information, knowing your customer has become imperative for success. To excel as a business, restaurants are not only judged on the quality of food, but also on the level of service they provide, which adds greater weight and sets a high bar for restaurants to deliver. blinq strives to disrupt the point-of-sale industry by combining simplicity with functionality. Our integration with SevenRooms allows us to be at the forefront of a new transformation into the era of data-driven enhancement to the customer experience. Knowing your customers preferences and their spending patterns changes the playing field once and for all. For so long, restaurants have been operating in the dark - it’s time we switched on the light.”

The rise of

NoLo

A NEW MOVE?

Drinking culture in the United Kingdom is well established with over 80% adults claiming to drink alcohol (YouGov data). However, as people aim to improve their physical and psychological well-being, there have been decisive actions to reduce alcohol consumption.

For instance, between 2021 and 2022, there was a rise of 22% in predicted Dry January participants with over 131,000 people taking part in Dry January 2022 (alcoholchange. co.uk data), opening a gap in the market for more NoLo beverages.

NoLo is the conscious drinking trend which focuses on choosing non- or low-alcoholic alternatives. With one in four young people remaining teetotal (according to a Society of Independent Brewers report), and the predicted number of participants for Dry January ever increasing, it is more important than ever to provide good quality alcohol alternatives.

THE NOLO MARKET

When SeedLip broke into the market with their first non-alcoholic spirit in 2015, we saw the creation of the NoLo trend. The first of its type, the company claim a 200% growth annually until 2018. This unexplored territory highlighted a gap in the market which once went unrecognised.

Customer demands change all the time with new market trends, and NoLo is no different. As some people start looking for no- and low-alcohol alternatives to their traditional drinks, it is important to understand this gap in the market, argues Peter Campbell of Snowshock, a UK-based slush syrup business.

However, in 2018-19, NoLo drinks made up only 0.2% of all alcohol sales, according to alcoholchange.co.uk with under 50% of adults having tried a NoLo drink. Yet, by 2020-21, the market had grown to over £200 million in supermarkets alone according to an International Wine and Spirits Record (IWSR) report. This promises a year on year growth of NoLo consumption. A trend which companies are realising isn’t leaving anytime soon.

In 2021, according to IWSR, the United Kingdom saw over 15% growth in the NoLo drinks market with healthconscious buyers opting for 0-1.2% alcohol choices over the traditional beers, wines, and spirits. Sainsbury’s claimed a reported increase of over 90% in their NoLo drinks sales year on year, with Tesco reporting an increase of over 105%.

The public-focused health movement has caught the attention of many businesses, resulting in a market gap for low- and non-alcoholic beverages to arrive. As more people become sober-curious, it is important for businesses and brands to accommodate this new taste.

HOW BRANDS ARE REACTING

Brands such as Heineken brought out their first no-alcohol alternative to

their traditional beer back in 2017. Since then, many other brands have produced their own non- or low-alcohol lines to match their pre-existing alcoholic beverages. Previous alcohol giants have turned to the NoLo trend, producing variations of their classic drinks to suit a larger market of people. With campaigns such as Heineken’s drink driving awareness alongside Formula One, brands are using the NoLo trend to promote not only healthier lifestyle choices, but drink safety.

Some brands create new lines of NoLo creations altogether with canned mocktails rising in popularity. Bars have already tapped into the mocktail revolution, offering slush syrup, for example, and flavours to create alcohol-free replications of their popular cocktail menus.

It is important as a business to offer these alternatives. Not only as a preference for the few but now also as an increasing drink trend. Finding replacements for alcohol flavours, including low-alcohol beers or replica cocktails can see a drive-in sales growth.

The NoLo trend is rising and shows no signs of stopping. The drinks market has opened to a new alcoholfree selection. Not only are people looking for tasteful mocktails, but they also are in search for replications of beloved alcohol-heavy drinks in a new, lighter, and healthier way. Whether people are looking to remove alcohol completely, or cut down on their weekly units, it is important that they are offered high quality products that rival the traditional, alcohol alternatives.

Authentically Italian

Premium Italian beer, Menabrea, ran an authentic and exclusive series of Italian experiences around the UK this summer in the form of Menabrea Midnights ‘after parties’ - the best of Italian culture and the finest birra brought together to help create some memorable evenings ‘with a delicious twist’ in London, Manchester, Glasgow and Bristol.

CELEBRATION

Menabrea brought the Italian latenight tradition of La Spaghettata di Mezzanotte or Midnight Spaghetti to the UK via a collection of up-tempo experiences that brought people up and down the country together to enjoy the simplicity of Italian culture, after hours, with culture vultures able to extend their nights by attending the Menabrea Midnights after parties to understand exactly what midnight spaghetti means.

In Italy, midnight spaghetti is more than a late-night snack - it’s an impromptu celebration of Italian delights, say Menabrea. The concept is a way to enjoy the evening and company, for as long as possible. Beer is poured, ingredients from the kitchen are brought out, and the party comes together to enjoy a delicious meal at midnight.

Giving the Menabrea Midnights tour the Italian seal of approval, well-known chef and restaurateur of Pastaio, Stevie Parle, developed a special Midnight Spaghetti recipe using simple and traditional ingredients such as garlic,

chilli and olive oil. The events began with an evening workshop where attendees could learn about how they can recreate their own midnight spaghetti evening at home with friends and loved ones, with guests also getting to sample Menabrea.

“As an award winning Italian birra with 170 plus years of brewing expertise, we are passionate about facilitating authentic Italian experiences through the highest quality food and drink. Italy is integral to the Menabrea brand and Italians always have a special way of doing everything, which is why we can’t wait to launch Menabrea Midnights and bring this unmissable concept to the UK,” said Angus Lawrie, spokesperson at Menabrea.

Chef, restaurateur at Pastaio and Menabrea Midnights partner, Stevie Parle, commented: “I’ve been cooking Italian food professionally since I was 17 and have been obsessed with pasta my whole life. It’s great to be working with Menabrea, as they share my values and always strive to produce the very best and most delicious results, be that in beer or classic Italian cookery.”

Midnight Spaghetti BY STEVIE PARLE  Serves 4

INGREDIENTS

good quality dried spaghetti

cloves of garlic

Crusco chilli roughly chopped or

tsp mild crushed chilli

salted anchovy fillets

tsp fennel seeds

large tomato chopped

small bunch of parsley, finely chopped

tbsp coarse breadcrumbs

extra virgin olive oil

METHOD

1. Put a large pan of salted water on to boil.

2. To make the breadcrumbs put two cloves of garlic whole into a small pan with about 75ml olive oil. Cook over a very low heat until the garlic is lightly brown.

3. Remove the garlic and set aside, increase the heat and add the breadcrumbs, fry, stirring constantly until they’re golden brown and crunchy, drain onto a paper towel.

4. Finely chop the remaining garlic and roughly chop the anchovy fillets. Heat a large frying pan and add a generous amount of olive oil (about 50ml).

5. Over a medium-high heat, add the garlic and fry until lightly brown, quickly add the fennel seeds and chilli, and then the anchovies. Fry for about a minute until the anchovies have melted.

6. Add the tomato to the pan, cook for a couple of minutes and remove from the heat. Add the spaghetti to the boiling water and cook until ‘al dente’ then drain, retaining a little pasta water on the side. Add the pasta to the sauce.

7. Toss the pasta in the sauce, add the parsley and toss more, adjusting the consistency with a little pasta water and olive oil if needed, to create a silky delicious mixture. Taste, adjust and finish with the sprinkle of breadcrumbs.

REVIEW

MAJOR DRAW

The combined events also saw the introduction of anchor brand, THE Food Shows London with the aim of bringing these three industry leading shows closer together.

On the 14 and 15 September 2022, the co-located food shows became the epicentre of innovation and inspiration for leading chefs and decision makers from pubs, restaurants, foodto-go, coffee shops, retailers and other business professionals across the nation.

Helping to shape the future of the food and drink sector, the events attracted over 8,200 attendees, including senior decision makers from Azzurri Group, BaxterStorey, Big Table Group, Bourne Leisure, Burger King, Caffè Nero, Compass Group, Costa, Dishoom, GAIL’s, Galvin Restaurants, Greene King, Greggs, Hall & Woodhouse, Hilton Hotels, ISS, itsu, John Lewis, KFC, LEON, Liverpool Football Club, M&S, Marstons, McDonalds, Sainsbury’s, Tesco, Virgin Atlantic, and more.

Visitors from across the country were able to meet with over 600 exhibitors ranging from food to go, alcohol, drinks, tech, packaging, kitchen design and equipment. As well facilitating important business deals, the three shows featured a comprehensive seminar programme (across eight theatres). Allimportant insights for recovery and growth were shared, as well as inspirational stories and updates from industry leaders.

Chris Brazier, group event director commented: “It was amazing to see so many leading brands within the foodservice and hospitality sector connect with important decision makers, buyers, chefs, and retailers over the two days.

“Innovation was well and truly on the menu. The number of new products on offer was incredible to see...as well as taste and smell! Thank you to our amazing speakers for sharing their inspiring insights across the three events, especially after years of uncertainty and challenges in the industry. And of course, thank you to all our visitors, our exhibitors, partners and associations, we couldn’t have done it without you. We look forward to seeing you again next year on 27 and 28 September.”

Combined shows draw the plaudits and plan closer association

The UK’s hospitality and foodservice industry gathered at ExCeL London in September for the return of Casual Dining (aimed at the restaurant, pub and bar sector), Commercial Kitchen (aimed at executive chefs and decision makers from professional kitchens) and lunch! (aimed at the café, coffee shop and food to go sector).

OPTIMISM

Business optimism was widespread among visitors, exhibitors, and speakers across the show floor, with many citing the show as the “best” they go to and a “must-attend” for the industry. Many who visited the shows together enjoyed the opportunity to discover even more brands (catering to different business areas) and praised the co-location for a second year.

“Having the three events together is massively important and creates that harmony in the industry. It’s allowed me to think about how we innovate not only from a food perspective but from an equipment perspective which is equally as important for us as a brand, and an integral part of what we do,” said Hannah CaseyBurnett, head of category and wholesale, Greggs.

“lunch! is everything that’s great about hospitality. A place where innovation, conscientious thinking, passion and talent collide. Best. Expo. Ever,” said Emily Hawkley, head of operations, Slim Chickens UK.

“Casual Dining was a fantastic two days in which I saw the best very of our hospitality industry sharing best practice and challenging the status quo. It was fun, focused and educational,” said Gavin Smith, MD, Pizza Pilgrims.

“Amazing to be back at Casual Dining. It’s brilliant to have such an array of high calibre suppliers showcasing their new innovations. Simply the best forum to catch up with existing connections and engage with new ones. We have all had challenges but being able to discuss and discover new opportunities is something that should not be missed. See you next year!” said Andrew Hazel, head of food and beverage development, Boparan Restaurant Group.

“Commercial Kitchen is a must attend event. It has it all and more, there is so much innovation and insight to be gained from attending. A must attend for anyone in the food industry’s diary,” said Nick Vadis, Culinary Director, Compass UK & Ireland.

“lunch! is a great opportunity to see current suppliers and explore potential new ones. Nothing really beats having suppliers full range laid out in front of you, alongside any NPD they might be working on – you never know what you might come across,” said Amanda Lowe, head of innovation, Soho Coffee.

www.pizzapastamagazine.co.uk

WORLD-CLASS KEYNOTE PROGRAMMES

Renowned for attracting some of the best names in business, 2022 speakers included senior representatives from Pizza Pilgrims, UKHospitality, Wahaca, Brewdog, Subway, Greggs, Marks & Spencer and PizzaExpress, and who all shared their insights in a range of keynotes and panel sessions.

The theatres drew in the crowds for exclusive interviews with Ganan Kanagathurai (UK CEO of Itsu), Will Stratton-Morris (UK CEO of Caffè Nero), Tim Martin (chairman of JD Wetherspoon), Marta Pogroszewska (MD of GAIL’s), chef Tom Aikens, Brian Trollip (MD of Dishoom) and many more.

“Commercial Kitchen is one of the best shows I have attended, and you would be foolish to miss it. It showcases the very latest technology, as well as being able to mingle with like-minded people from the industry, which truly helps you to keep ahead of the competition,” said Tom Aikens, chef patron, Muse by Tom Aikens.

“Casual Dining is the biggest and most comprehensive event of its type in the UK. Everyone’s here, so it’s a great opportunity to catch up with all the suppliers to see what’s new in the industry. It’s a fun place to be as well,” said Brian Trollip, MD of Dishoom.

“Attending Commercial Kitchen is extremely important to discover industry innovations. A must attend for chefs to help improve their kitchens,” said Cyrus Todiwala OBE DL DBA, Chef Patron, Café Spice Namasté.

“These shows provide the perfect opportunity to come together and share experiences. The more we talk, the more we share. lunch! is a great place to get exposure, from the small guys to the big guys, and it’s important for leaders to get in touch with these up-andcoming brands and talk to young entrepreneurs in the industry

face to face. That’s why this show is so important!” said Ganan Kanagathurai, UK CEO, Itsu.

INNOVATION CHALLENGE WINNERS

The three exciting Innovation Challenges celebrated new products launched in the last 12 months. The shortlisted finalists were decided by popular vote at the Innovation Challenge Gallery on the show’s opening day. A panel of judges then decided if the innovation was worth a Bronze, Silver or Gold Award on day two.

The Coconut Collab, Huel, LOVE CORN, Ombar Chocolate, GW Projects, Unox UK, Welbilt, Hoshizaki UK, Clean Co, The Meatless Farm, OGGS, The Simple Root, La Vie Foods and others all received Gold in the Innovation Challenge.

To see the full results for each show, visit: lunch! - www.lunchshow.co.uk/innovation-challenge Commercial kitchen

www.commercialkitchenshow.co.uk/innovation-challenge Casual Dining www.casualdiningshow.co.uk/innovation-challenge-2022

THE FOOD SHOWS LONDON

Casual Dining, lunch! and Commercial Kitchen will return in 2023, co-located at ExCeL London on 27-28 September 2023. Diversified Communications say that they will also be bringing back the prestigious Casual Dining Awards. Taking place on 27 April 2023, these awards are a celebration of the best multi-site restaurants, pubs and bars in the UK.

NEW PRODUCTS

Futura

Mediterranean dairy specialists launch

Italian cheese range for UK convenience retail

Futura Foods has launched a family of Italian dairy products under a distinctive new brand.

RAGAZZI!, coming from an Italian phrase used to address a group of familiar people, similar to Brit’s saying “hey guys”, is making its debut in Spar stores across the South West. With a focus on provenance and quality, the RAGAZZI! range features premium Italian classics in convenient and accessible formats for consumers.

The range includes Parmigiano Reggiano DOP in both wedge and grated formats, a creamy mozzarella ball and bite-sized pearls, as well as a classic hard cheese shaker for adding those finishing touches to dishes like spaghetti Bolognese. Products come from carefully selected partner dairies across Italy, each with a passion for their craft and years of experience.

Italian food remains a staple within UK households, with research from Hello Fresh this year confirming that “Italian food is the most popular for the second year running”. It looks set to remain this way with research from thefoodpeopleTM (2022-23 UK Trends) reporting that Italian cuisine ranks highest for both ‘mass appeal’ and in ‘evidence of trend setting influence’.

Furthermore, speciality hard cheese is a growth area within UK retail with Nielsen data (4 Weeks to 27 August 2022) showing the category grew by 6.5%. Add in the Parmigiano Reggiano Consortium reporting the British consumed over 150,000 wheels of the cheese through 2021, and UK sales were up a further 7.3% in the first quarter of this year,

makes it the perfect opportunity for retailers to expand their offering.

“RAGAZZI! now gives consumers a fantastic option on the shelves. It is perfectly positioned between the market leading brand and own label, in ideal formats for convenience,” said Rhian Kinman, senior marketing manager for Futura Foods.

Call 01666 890500 or visit www.futura-foods.com

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 con dent in recommending them.

The Pizza Pasta & Italian Food Association, Engine Rooms Station Road, Chepstow NP16 5PB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk

Continental Quattro Stagioni Trafalgar Mills, Leeds Road, Hudders eld, West Yorkshire HD2 1YY

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

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

999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH

Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com

ADM Milling UK Ltd.

Hyatt Place, 50-60 Broom eld Road, Chelmsford, Essex CM1 1SW

Contact: Laura Passingham Tel: 01277 262525 sales4 our@adm.com https://www.4 our.co.uk/

Allied Mills Ltd.

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

Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk

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

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. 11C Dock Street, London E1 8JN

Contact: Stanislava Blagoeva Tel: 020 7352 4356 slava@interexpos.com www.pizzapastashow.com

Danish Crown – Topping Bommen 9, Thorning DK-8620 Kjellerup, Denmark

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

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

Just-Eat.co.uk Ltd.

Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN

Contact: Paul Gri th Tel: 0208 7362001

b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk

Leathams PLC

227-255, Ilderton Road, London, SE15 1NS

Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com

Nutritics

22c Town Centre Mall, Main Street, Swords, Co Dublin, Ireland

Tel: 020 3769 5265

Email: info@nutritics.com www.nutritics.com

Ornua Ingredients Europe

Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ

Contact: Alan Mackie Tel: 01531 631300

alan.mackie@ornua.com www.ornuaingredients.com

C.Carnevale Ltd

Carnevale House, Blundell St, London N7 9BN

Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774

Dawn Farm Foods

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

Contact: Jon Watkin Tel: 01604 583421 Fax: 01604 587392 info@dawnfarmfoods.co.uk https://www.dawnfarms.ie/ https://www.dawnfarms.ie/tmi-foods/

Futura Foods UK Ltd. The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 Fax: 01666 890522 rhian.kinman@futura-foods.com www.futura-foods.com

General Catering Solutions Unit 13 Delta Court, Sky Business Park, Second Avenue, Doncaster DN9 3GN

Contact: Philip Dixon Tel: 01302 340742 info@generalcatering.co.uk https://generalcatering.co.uk/

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

Contact: Lynne Utting Tel: 01606 810900 Fax: 01606 48680 lutting@glanbiacheese.co.uk

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

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

Contact: Charlotte Kildu Tel: 01730 811490

Charlotte.kildu @panartisan.com www.panartisan.com

Pizza Plus Foodservice

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

Tel: 01772 610415 Fax: 01772 617610

Contact: Chris Smith chris@pizzaplusfs.co.uk

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

FOODSERVICE SOLUTIONS

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

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

index of products

BEVERAGES

Beer

Carnevale Ltd. Coffee Carnevale Ltd.

Mineral Water Carnevale Ltd.

Soft Drinks

Carnevale Ltd.

Wine, Spirits & Liqueurs

Continental Quattro Stagioni Ltd. Carnevale Ltd.

BREAD, CAKES & DESSERTS

Garlic Bread

Goodfella’s Pizza

CHEESE, DAIRY & EGGS Cheese

999 Pizza Toppings (UK) Ltd.

Carnevale Ltd. Dairy Partners Ltd.

Eurilait Ltd.

Futura Foods UK Ltd.

Glanbia Cheese Ltd.

Leathams PLC

Ornua Ingredients Europe Stateside Foods Ltd.

Eggs

Futura Foods UK Ltd.

Leathams PLC Mozzarella Carnevale Ltd.

Dairy Partners Ltd.

Eurilait Ltd.

Futura Foods UK Ltd.

Glanbia Cheese Ltd. Parmesan Eurilait Ltd.

Futura Foods UK Ltd.

COMPUTING

SOLUTIONS

Online Ordering Solutions

Just-Eat.co.uk Ltd.

DELIVERY & PACKAGING

Heated Pizza Delivery Bag Systems

Alphin Pans

Cooktek (MCS Technical Products)

Pizza Lid Supports

Alphin Pans

DOUGH & PIZZA EQUIPMENT

Dough Trays

Alphin Pans Holding Ovens

General Catering Solutions Pizza Accessories

Alphin Pans

General Catering Solutions

Pizza Plus Foodservice Pizza Making Systems & Equipment

Alphin Pans Chefsrange Cooktek (MCS Technical Products)

General Catering Solutions Jestic Pizza Ovens Chefsrange

General Catering Solutions Jestic

Pizza Plus Foodservice Pizza Pans

Alphin Pans

FISH & SEAFOOD

Other Fish & Seafood Leathams PLC

FLOUR & BAKERY

Concentrates

Allied Mills Durum Semolina Allied Mills Carnevale Ltd. Flour

ADM Milling UK Ltd.

Allied Mills Carnevale Ltd. Whitworth Bros. Limited Icings

Allied Mills

Improvers

Allied Mills Premixes (Bread & Cakes)

Allied Mills

FOOD WHOLESALERS

Continental Quattro Stagioni Ltd.

Leathams PLC Stateside Foods Ltd.

FRUIT & VEGETABLES

Chargrilled Vegetables Carnevale Ltd.

Olives

Leathams PLC

INSURANCE Insurance Protector Group

KITCHEN & SERVING EQUIPMENT

Bakery Ovens Chefsrange

General Catering Solutions Baking Pans

Alphin Pans Chargrills Chefsrange Displays

Chefsrange

General Catering Solutions Drinks Systems Carnevale Ltd.

Fryers Chefsrange Jestic Griddles Chefsrange Cooktek (MCS Technical Products)

Jestic Holding Ovens

General Catering Solutions Jestic Induction Cooking & Holding Cooktek (MCS Technical Products)

Other Cooking Equipment General Catering Solutions Preparation Counters Chefsrange

General Catering Solutions Refrigeration Chefsrange General Catering Solutions

MEAT Bacon

Dawn Farm Foods Ltd. Leathams PLC Beef

Leathams PLC

Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd.

Dawn Farm Foods Ltd. Foods Ltd.

Leathams PLC Stateside Foods Ltd.

Italian Meat & Sausages

Dawn Farm Foods Ltd.

Pancetta

Carnevale Ltd.

Danish Crown

Qualitops (UK) Ltd

Pepperoni Carnevale Ltd.

Danish Crown Dawn Farm Foods Ltd.

GCL Food Ingredients. Qualitops (UK) Ltd

Salami Carnevale Ltd.

Danish Crown Dawn Farm Foods Ltd. Qualitops (UK) Ltd

OILS & VINEGARS

Olive Oil

Leathams PLC Silbury Marketing Ltd.

PASTA, POLENTA, GNOCCHI & RICE

Pasta (Dry) Carnevale Ltd.

Continental Quattro Stagioni Ltd. Leathams PLC

PIZZA DOUGH, BASES

& CRUSTS

Dough Balls

Pan’ Artisan Pizza Plus Foodservice Pizza Bases & Crusts Pan’ Artisan Pizza Plus Foodservice Stateside Foods Ltd.

PIZZA TOPPINGS

Fish Carnevale Ltd.

Fruit & Vegetables Carnevale Ltd.

Meat

999 Pizza Toppings (UK) Ltd. Carnevale Ltd.

Danish Crown Dawn Farm Foods

Pizza Plus Foodservice Silbury Marketing Ltd. Stateside Foods Ltd.

READY MEALS

Italian Conveni

READY PREPARED

Prepared Pasta Meals

Freiberger UK Ltd.

Prepared Pizza (Chilled)

Conveni Stateside Foods Ltd.

Prepared Pizza (Frozen)

Freiberger UK Ltd.

Goodfella’s Pizza Pizza Plus Foodservice Stateside Foods Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS

Garlic Spreads & Mixes Stateside Foods Ltd.

Pasta Sauces

Leathams PLC Pizza Sauces

Conveni Leathams PLC

Pizza Plus Foodservice Silbury Marketing Ltd. Stateside Foods Ltd.

Soups Conveni TOMATOES

Canned Tomatoes

Silbury Marketing Ltd.

SunBlush© Tomatoes

Leathams PLC

Sun-Dried Tomatoes

Carnevale Ltd. Leathams PLC

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

CHAIRMAN

Keith Griffiths (Pizza Hut)

FROZEN PIZZA

MANUFACTURER

David Jones (Pan Artisan)

CHILLED PIZZA

MANUFACTURER

Ian Kent (Stateside)

PASTA MANUFACTURER/ DISTRIBUTOR

Vacancy

SUPERMARKETS

Chilled - Vacancy

Frozen - Vacancy

PIZZA RESTAURANTS

Chain - Rupi Zani (Pizza Express)

PIZZA DELIVERY OPERATORS

Chain - Phillip Quinn (Papa John)

Small Chain - Khalil Rehman (Caprino’s Pizza)

Independent Sunny Chhina (The Fat Pizza)

Geoff Parsons (Basilico)

Katy Habibian (Village Pizza)

AGGREGATOR

Stephen Glass (Just Eat)

CONSULTANT

Maurice Abboudi

Richard Harrow

SUPPLIERS

Cheese

Nick Waring (Eurilait)

Mozzarella

Lynne Utting (Glanbia)

Meat

Jon Watkin (Dawn Farm Foods)

Flour

Gary Somers (Whitworths)

Equipment

Richard Norman (Jestic)

Speciality Ingredients

James Faulkner (Leathams)