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pizzapasta and Italian food magazine
Issue 161 April 2014 www.papa.org.uk
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pizzapasta AND ITALIAN FOOD
Editor telephone e-mail
Clare Benfield 01291 636336 clare@jandmgroup.co.uk
Advertising telephone e-mail
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J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2012
Welcome The importance of keeping up to date with legislation and the law is highlighted in this issue as we cover the authenticity testing of olive oil and the labelling requirements of using cheese analogue. We also report on the success of a new polenta-serving outlet in London and a retail line launch from Donatantonio (Lupetta), and with Easter and summer around the corner we consider some ice cream and dessert ideas. The inaugural Casual Dining is reviewed, and Hotelympia (28 April to 1 May 2014) previewed. To find out how to enter this year’s Pizza Chef of the Year competition- including the new Pizza Art Category in celebration of 25 years of the awards - please turn to page 14. CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Contents NEWS
PREVIEWS
4 VAT Club’s Jacques Borel to stage Tax Equality Day.
24 Hotelympia 2014
5 Foodservice in positive growth, but major concerns remain.
REVIEWS
6 Seda UK welcomes Wales’ First Minister. 8 Bespoke wood-fired pizza ovens from Fundi Pizza.
PAPA
48 Casual Dining 2014
ARTICLES 44 Authenticity testing of olive oil – Campden BRI’s role in checking the authenticity of olive oil imported into the UK.
14 Pizza Chef of the Year 2014.
FEATURES
PROFILES 30 Pizza My World – Acquire’s Ed Bevan.
16 Premium pasta potential – high-end pasta dishes.
36 La Polentaria – the launch of a new polenta showcase.
32 Analogue aware – the application, labelling and consumer perception of cheese analogue.
46 Launching Lupetta – Donatantonio’s new retail line.
38 Ice cream and desserts – timely menu ideas and advice from the sector’s suppliers.
REGULARS 51 New products. 52 Index of PAPA registered suppliers.
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news Just Eat adds innovative EPOS technology with Meal2Go acquisition Just Eat, the UK-based online takeaway service, has acquired Birminghambased online takeaway service Meal2Go. Meal2Go’s market leading EPOS (Electronic Point-Of-Sale) technology, specifically designed for the restaurant industry, will further enhance the service Just Eat provides to its 20,000+ UK takeaway restaurant partners. With this tailor-made EPOS technology, Just Eat says that it will now be able to offer its takeaway restaurant partners a central system for managing orders, whether online, ‘walk-in’ or over the phone. This technology will enable owners to better organise their day-today operations and determine business priorities by providing a better view of their customers’ ordering habits, which they can use to help improve customer service and marketing efficiency. Meal2Go was the first online food ordering EPOS network in the independent restaurant sector in the UK. It has over 1,100 takeaway restaurants signed up to its services nationwide - the majority based in the Birmingham region. Customers use the Meal2Go website to order takeaways from local restaurants. The company was founded in 2006 by Marcus Rezaei and has since been run by Marcus and Ali Taranssari, who will both remain with the business. Graham Corfield, UK managing director of Just Eat said: “This deal will enable us to provide an even better service to our takeaway restaurant partners, and cement our clear leadership position in the UK. We know there is huge demand amongst takeaway businesses for great value, high quality EPOS technology, which we will now be able to offer. This move is part of our wider strategy to make the bolt-on acquisitions and partnership deals that will ensure we continue to innovate and drive further significant growth for our takeaway restaurant partners.” Meal2Go’s Marcus Rezaei added: “We’re very excited to be working with the leading player in the online takeaway sector. We’ve spent a lot of time and effort developing our EPOS system to be the best in the business. It is great to know that many more takeaway restaurants will be able to benefit from this as part of the wider JUST EAT offering.”
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VAT Club’s Jacques Borel to stage Tax Equality Day Following from the success of Tax Parity Day which took place in 15,000 pubs and restaurants across the UK in September 2013, pubs and restaurants will once again be encouraged to support the campaign to reduce the level of VAT in the hospitality sector by lowering prices on food and drink by 7.5% on 24 September 2014. Prices will be reduced for one day only, in order to show the benefits of a VAT cut to 5% (at present all food and drink in pubs is subject to 20% VAT, compared to supermarkets which benefit from a zero VAT rate). Jacques Borel said: “Tax Parity Day was an outstanding success and the perfect way to reinforce our message to the public that lower VAT in the hospitality sector will deliver lower prices and create hundreds of thousands of jobs. Although we have changed the name to Tax Equality Day, the message remains the same. “Customers at pubs and restaurants across the UK supported last year’s event with
enthusiasm and pride and I am confident that they will welcome the Tax Equality Day on September 24. “The campaign to reduce VAT is well known amongst the public, policy makers and MPs and a national Tax Equality Day will highlight the support for the VAT cut campaign. Wetherspoon chairman, Tim Martin, said: “The Jacques Borel VAT Club is doing an excellent job in highlighting the unfairness of VAT which pubs and restaurants and other hospitality operators have to pay, compared to that paid by supermarket operators.” And Whiting & Hammond managing director Brian Whiting added: “We will definitely be joining in on Tax Equality Day. It was a worthwhile exercise last year – it was surprising how many customers didn’t know that 20% of their meal went to the Exchequer. This unfair tax needs to be addressed by the Government – they need to give us a level playing field to compete with supermarkets.”
Bank of England launches banknote app The Bank of England has launched a new interactive guide to its banknotes, as part of its on-going commitment to building awareness of the security features the public and businesses should look for in Bank of England banknotes. The app aims to make Bank of England educational material more accessible to retailers, businesses and members of the
public. Through its touch-screen guide, it allows users to learn about the security features on all current Bank of England banknotes. The app is free to download through the Apple or Google Play Stores, or can be accessed through links on the Bank’s web site (www.bankofengland.co.uk/banknotes /Pages/banknoteapp).
Seda wins prestigious investment award Seda International Packaging Group is delighted to announce that it has been presented with the Industrial Investment Award as part of the 2013 UK-Italy Business Awards at a ceremony held in Milan on 23 January 2014. The annual event, sponsored by the British government, formally recognises the contribution of Italian companies that have chosen the UK for the international expansion of their activities. Organised by the British Consulate-General in Milan and UK Trade & Investment in collaboration with the Italian Stock Exchange-London Stock Exchange Group, the ceremony was attended by Michael Fallon, Minister of State for Business and Energy and Christopher Prentice CMG, British Ambassador to Italy together with distinguished guests. The Seda Group, a food packaging company, reports that it is continuing its international growth through on-going expansion of its Italian plants as well as its overseas companies. During 2014 further development of the production platform of Seda UK in South Wales is planned, and it is as
Pictured left to right, Vic Annells (British Consul General and director general for UKTI, Milan), Lorenzo Angelucci (managing director of Seda UK) and Christopher Prentice CMG (British Ambassador to Italy).
a result of this new project that Seda has been honoured with the award. The group’s manufacturing presence in the UK dates back to the early 1980s and, through a policy of continuous investment since then, it has achieved a leading technological position for the production of packaging for the ice-cream, food service and dairy sectors destined for markets in North West Europe. April 2014
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news
Foodservice in positive growth, but major concerns remain The eating out market is on the up, but consumer confidence is still very fragile and foodservice operators must be cautious in assuming the sector is in full-term recovery, warned Horizons’ managing director, Peter Backman, when speaking to an audience of over 80 invited foodservice operators, analysts and suppliers at the company’s Annual Briefing, held at London’s BarberSurgeon’s Hall recently. With the theme Return to growth: myth or reality?, Peter Backman said that while 2013 saw the sector nominally grow by just under 1% to £44.9bn, this year it was likely to return to 2006 levels, showing nominal growth of 1.8%, which taking inflation into account means a real growth of around 3.8%. “It’s been a long time since I have been confident enough to predict real growth in the foodservice market,” said Peter Backman. “In the recent past the margin squeeze that operators have experienced has eased and for the last couple of months we have been moving into positive territory – this is good news for businesses in the sector.” With clear winners – namely pizza
delivery operators, pub restaurants, managed branded pubs, sandwich shops and coffee shops, all of which had seen over 10% growth over the past 12 months – Peter Backman cautioned operators not to take recovery for granted and to continue to invest in their business. “There are inherent risks in believing the market is now in recovery,” he added. “Consumer confidence is still fragile. Weather events can have a huge impact. Political uncertainty, particularly surrounding the referendum in Scotland, and international uncertainty in the Ukraine and in Syria, and of course the unexpected. No one could have predicted horsegate!” Peter Backman outlined the importance of developing a loyal band of customers who can accept price increases more easily, as the pub sector had successfully done. “Winning in the market is not just about being the lowest cost operator,” he said, “ it’s about creating an experience that consumers want.” However, several panellists at the briefing, while optimistic about trading, expressed concern that as the UK’s productivity improved, real wages would
rise along with it making it harder for the hospitality industry to retain and recruit good staff. The recovery was also criticised for being consumer-led rather than led by business investment. Growing employment means that the UK’s productivity has gone down, rather than up. ASK Italian managing director Steve Holmes said that while ASK was investing millions of pounds into the business – with one refurbishment completed every five days - retaining and recruiting staff was currently a challenge. Margin squeeze, he said, was still an issue because they had to pay more for good staff, as well as coping with rising costs of ingredients such as wheat and seafood. Another panellist, Stefano Fraquelli, CEO of Metropolitan Restaurants, a boutique chain of central London Italian restaurants, pointed out that now, more than ever, it was important to focus on what you do well, even if it means placing limits on growth. Panellists agreed with Horizons’ conclusion that there are grounds for considered optimism, but the consumer must remain at the heart of everything the sector does.
Vapiano is looking for franchisees Vapiano, the Italian fresh casual dining restaurant group, is looking for entrepreneurial partners as part of its expansion across the UK. The internationally successful group has two restaurants in London and a third opening in Soho in June, and reports that it is also in advanced negotiations on a number of sites in the capital. At the same time, Vapiano says that it is now looking to franchise its restaurants outside London in major cities across the UK. “Vapiano operates 141 restaurants worldwide, of which approximately twothirds are franchised,” said the company’s UK and US managing director, Phil Sermon. “The model has worked extremely well and we believe now is the time to replicate it
www.papa.org.uk
across the UK. Our aim is to open many new restaurants in the UK in the coming years and while we aim to concentrate on London, we believe that there are superb franchise opportunities in the rest of the UK. “We are looking for handson operators who have an excellent knowledge of their local market and the willingness and ability to build up a successful business there.” Vapiano Franchising International CEO, Mario C. Bauer, added: “Our existing franchisees across the world have enjoyed outstanding success with their individual restaurants. “A good example is Sweden, where two franchise partners have made a great success of their eight restaurants. We have
worldwide success stories from Sweden to Taiwan and from Switzerland to Australia. “We are confident that entrepreneurs in the UK will view a franchise with Vapiano as an excellent opportunity to
be part of a successful and growing restaurant group with a worldwide presence.” More information on Vapiano franchises in the UK can be found at http://franchise.vapiano.com.
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news
Seda UK welcomes Wales’ First Minister Seda UK recently welcomed Wales’ First Minister, Carwyn Jones, during a visit to its Blackwood facility in South Wales. Last year the company announced £18 million worth of investment over a five year period supported by £5.4 million business finance from the Welsh government, creating 73 new jobs and safeguarding over 100 existing posts at the site. Eager to learn about the progress to date the First Minister met with Mr Pasquale Terracciano, Italian Ambassador to the UK and Mr. Antonio D’Amato, Seda Group President and CEO. The discussions included investment in new plant and equipment as well as
PICTURE COURTESY OF WELSH GOVERNMENT
From left to right, Pasquale Terracciano (Italian Ambassador to the UK), Antonio D’Amato (Seda Group President and CEO) and Carwyn Jones, Wales’ First Minister.
planned future developments. The Blackwood site was in competition with other European plants in the Naples-
Thermal Processing Conference at Campden BRI Developments in commercial heat preserved food production are fastgrowing and constantly changing in all areas – from packaging, to food production, to legislation and beyond – making it important to stay abreast of these developments in order to produce the best possible heat preserved foods and drinks, meeting exacting quality standards, without fear of breaching legislative requirements. In response to industry needs Campden BRI is bringing its technical excellence together in a major two-day conference, on 12 and13 June (www.campdenbri.co.uk/thermalprocessing-conference.php). “This conference will explore the latest developments in commercial heat preserved food production at an international level,” said Martin George, Campden BRI’s event director.“Included as part of the conference will be presentations from food industry experts from France, Norway, South Africa and the United States, with speakers from familiar names such as Heinz and Holmach also presenting. Experts from Campden BRI will also be sharing their knowledge of heat preserved food production.” The technical sessions will be split into three themes - thermal food processing, high impact research in thermal processing and challenges to process validation and compliance.
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based, privately owned Seda International Packaging Group SpA for the project and around £9 million of this latest tranche
has so far been invested. Lorenzo Angelucci, Seda UK’s managing director said: “It is an enormous honour for us to welcome First Minister, Carwyn Jones, here at Seda UK, together with the Italian Ambassador, Pasquale Terracciano and our Group President and CEO, Antonio D’Amato. We are extremely proud of this opportunity; it is confirmation of the strong relations we have created within Wales, and of the significant success and growth the company has achieved in recent years. This will continue, thanks to the commitment of Seda Group to invest in Wales, and the support we receive from the Welsh government and local authorities.”
Snowbird helps Pizza Hut create limited edition pizza When the management team at Pizza Hut decided it wanted to hit the streets with an exciting new idea, a really great, fully cooked beef burger was needed and the high street chain turned to Snowbird foods, having found it to be a reliable and a speedy solutions provider in the past. As a result, Snowbird were able to help Pizza Hut to introduce their new Cheeseburger Pizza to the delight of its customers. Pizza Hut’s Cheeseburger Pizza is made with ten mini 100% British beef burgers which are cooked into the pizza crust and then topped with mozzarella cheese, and is the latest in a line of successful
innovations from the brand, which has also created and launched Cheese Stuffed Crust, Hotdog Stuffed Crust and Cheesy Bites pizza bases. Following a successful campaign in September 2013 when the cheeseburger pizza was first launched, it was reintroduced back to the menu, but for a limited time only (and also made available with bacon as an optional, additional topping).
Coffee world to gather in Rimini Representatives from the coffee industry throughout the globe are set to gather in Rimini, Italy in June for World of Coffee, Rimini 2014. World of Coffee is the premium coffee event in Europe for quality coffee from bean to cup and features the most innovative products and services on the market today. The event is also going to be the stage for the flagship competition for baristas – the World Barista Championship - and will take place 10-12 June at Rimini Trade Fare Centre, Italy. The event is organised by the Speciality Coffee Association of Europe (SCAE) and with over 5,000 trade visitors expected, over 200 brands showcased, 20 thousand square metres of display space and 50 countries present, excitement is running high as the
countdown begins. The exhibition will showcase every aspect of coffee production from been to cup including: coffee-producing nations, new technology, the latest trends, the most current models of consumption, and products from around the world, with demonstration areas where the best in speciality coffee and confectionery, fine cuisine, gelato and baking will be brought together for the first time in Rimini. Competitors from across the globe will compete on this world stage for the crown in three world coffee championships that include the flagship World Barista Championship as well as the World Brewers Cup and the World Coffee Roasting Championship (www.worldcoffeeevents.org). April 2014
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news HMRC launch flood helpline HM Revenue and Customs (HMRC) has launched a new telephone helpline for anyone affected by the recent floods. The helpline will enable anyone affected to get fast, practical help and advice on a wide range of tax problems they may be facing, say HMRC, who will also agree instalment arrangements where taxpayers are unable to pay as a result of the floods, agree a practical approach when individuals and businesses have lost vital records to the floods, suspend debt collection proceedings for those affected by the floods and cancel penalties when the taxpayer has missed statutory deadlines. The new helpline is in addition to other HMRC telephone contact numbers - 0800 904 7900 (opening hours are Monday to Friday, 8.00 am to 8.00 pm; Saturday and Sunday, 8.00 am to 4.00 pm, excluding bank holidays).
Ditsch goes mobile! Ditsch UK (www.ditsch.co.uk) has launched a mobile unit, designed to expand its range of quality freshly baked pizza as well as sweet and savoury pretzels into retail and travel environments and outside catering outlets such as festivals and food events, say the company. With 12 static units already open across the UK in shopping centres, railway stations and town centres, the new mobile unit now offers shopping centre managers and event organisers the opportunity to offer temporary catering as required - during the Christmas shopping period, during sporting events or a music festivals for example. Ditsch’s highly visible and eye catching mobile unit requires power, water and drainage and has dimensions of 4.50x 2.50 metres and is three metres high. As the only retailer offering individual pizza to go, Ditsch feels that its pizzas are the ideally priced eating on the go solution (pizzas are hand finished instore and can then baked throughout the day). The company’s authentic German pretzels
are also freshly baked in the unit with new innovations in both pizzas and pretzels regularly added to the Ditsch range. Ditsch also offers drinks including quality coffee brand Illy and pastries to go. Raz Nehushtan from Ditsch UK said:“Ditsch offers excellent quality pizzas and pretzels that make satisfying inexpensive snacks. Our new mobile unit is ideal for those who would like temporary catering at events or for set periods of time and will build awareness of the Ditsch brand and drive footfall to our town centre outlets. The increasing number of food festivals and music events are also ideal settings for the mobile unit.”
Top prize for gluten-free, dairy-free, egg-free and soya-free authentic focaccia An excited crowd of nearly 300 ‘freefrom’ enthusiasts gathered at the Royal College of Physicians in Regents Park recently to watch Antony Worrall Thompson award Anni Reid of Focaccia per Tutti with ’Marble Mo’ - the ultimate accolade for ‘freefrom food’ at the annual FreeFrom Food Awards. In an ever growing sector (the ‘freefrom’ food market is predicted to top the half billion pound mark by 2017), the FreeFrom Food Awards remain the industry’s only award to celebrate excellence and innovation in the field, claim its organisers.
Anni Reid of Focaccia per Tutti with Antony Worrall Thompson.
“So many good products, and right across the food spectrum from staples to exotica,” said Michelle Berriedale-
Johnson, director of the awards. “From freefrom supermarket bread to raw maca powder and coconut frozen yogurt to gluten free beer brewed from sorghum – there are few areas of the food world where ‘freefrom’ has not now penetrated.” “It is so encouraging that every year the range and quality of the products entered for these awards improves, and improves so spectacularly. Most people would be hard pushed to tell that any of this year’s entries to the awards were ‘freefrom’ anything, they are that good!” added Antony Worrall Thompson, long term patron of the awards.
Bespoke wood-fired pizza ovens from Fundi Pizza Pizza experts, Charlie and Rory Nelson, have long been serving up delicious, wood-fired pizza at various food markets and privately catered events up and down the country, but are now offering customers the chance to create professional quality pizza at home via their range of bespoke pizza ovens, having designed a range of custom-built versions for both personal and commercial purposes. After spending several years as field manager of The Bushcraft Company, which runs outdoor adventures for schools in the UK, Rory Nelson is an expert in fire-building and outdoor cookery while Charlie has worked in a number of professional kitchens, including Guludo Bean Lodge (an eco-resort in Mozambique, where they used a wood-fired oven in the electricity8
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free kitchen). All ovens are made to order and adapted to the customer’s specific needs, which comes decorated in with a personalised mosaic finish. The dimensions of the oven are also customisable, available in any size and shape up to 150cm diameter. Capable of reaching temperatures far in excess of those achievable by even the most powerful domestic ovens, wood-fired ovens are the traditional way to create truly authentic pizzas, complete with scorched crusts and an unmistakeable smoky taste, and giving a cooking time of around 90 seconds. A Neapolitan-style flueing system known as a Squirrel Run comes as standard, say Fundi Pizza (www.fundipizza.com). April 2014
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news Prezzo exclusively introduces the finest Italian artisan gelato Prezzo, the Italian restaurant group renowned for delicious Italian food, fine wines and its relaxed atmosphere, is now serving the authentic taste of Italian gelato by Gelupo. Gelupo is the London gelateria of Chef Jacob Kenedy, who has won acclaim for his gelato and sorbets.
The finest artisan gelato is available now in all Prezzo restaurants with only the best raw ingredients going into every scoop say the company. Handmade, small batch production gives the gelato its dense flavours and extraordinary texture. There are a variety of flavours to choose from including Amaretti gelato, Banana Stracciatella gelato, Hazelnut gelato and Cherry sorbet. There’s also ‘The gelupo Gelato Burger’ - a toasted brioche bun filled with two large scoops of gelato of your choice.
Galbani launch Cubetti Nothing says authentic Italian quite like traditional pizza straight from the oven, and now, thanks to Mozzarella Cubetti from Galbani, offering your customers a true taste of Italy couldn’t be easier, claim the brand. Specifically developed for use on pizzas, Galbani Mozzarella Cubetti consists of small cubes of the finest Italian mozzarella that can simply be scattered across the base for consistent coverage. Ideal for casual dining outlets or restaurants looking to offer the very best Italian cuisine, it is the low moisture content of Mozzarella Cubetti that makes for an attractive even melt, say the company, giving a smooth flavour to perfectly complement accompanying toppings. At the
same time, the pale colouring and distinctive elastic stretch only adds to the authentic Italian experience, point out Galbani. Packaged in 4x 2.5kg packs to protect the contents from clumping, Galbani Mozzarella Cubetti comes in practical rigid plastic trays, meaning the product can be taken straight from the fridge to the prep area with no chopping or slicing required. As an alternative to cubes, Galbani also currently offer Optima (mozzarella that is pregrated, and allowing chefs to use up to 20% less cheese to achieve the same surface area coverage thanks to its extra-long strands, claim the brand).
New partnership to revolutionise the ordering experience in venues WeOrder has announced that it is expanding its NFC (Near Field Communication) and QR codebased order and payment mobile platform for venues to integrate directly with the wiMAN router for a seamless and user-friendly experience for any venue offering the services to its customers. “With the explosive growth of smartphones in Europe, WeOrder is making it easy for customers to browse the menu, order and pay using their smartphone, reducing
waiting times and resources for all venue owners,” said Mark Bech Fries, CEO of WeOrder. wiMAN is providing customers with a simple and quick way to login to a WiFi network by using their social network accounts to obtain access. The venues can split their bandwidth and get valuable information about their customers in return and gain promotion of their own social network profiles. “With the partnership between WeOrder and wiMAN, we can now
CQS launch special edition World Cup extra virgin olive oil Continental Quattro Stagioni (CQS) – a supplier of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers – has launched a new Colavita Special Edition World Cup Extra Virgin Olive Oil. Available in 750ml bottles, the limited edition bottle shape is that of a football, with pentagonal and hexagonal shapes cut into the glass. With a distinctive ‘Brasil 2014’ neck collar the bottle will be the perfect addition for all those football mad Italian restaurant owners. First cold pressed from the best fruit of the olive tree, Colavita Extra Virgin 10
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Olive Oil is the natural juice squeezed from Italian olives one day after harvest. Unmatched for freshness and flavor, claim CQS, Colavita guarantees its product to be 100% Certified Authentic Italian extra virgin olive oil. Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni explains:“We know that a lot of our customers are huge football fans and really get behind their own team during the World Cup. This limited edition Extra Virgin Olive Oil adds a little bit of fun to the event without compromising on the quality of the ingredients. We will of course be supporting both Italy and England in the championship!”
jointly offer all venues the most innovative customer experience offering, which will open up for new, never seen before, ways to engage and interact with customers,” said Massimo Ciuffreda, CEO of wiMAN. WeOrder Limited is a Londonbased start-up company behind a revolutionary web/mobile platform designed for both venue customers and venue managers that enables quick orders, both invenue, for delivery or takeout and
mobile payments included. Venues control their business and setup via the WeOrder for Business App (web and mobile), and customers can order and pay via the WeOrder mobile app available for Android smartphones in Google Play (iOS version is scheduled for this month). Venue managers can request a demo writing to demo@weorder.com, and more info to be found at www.weorder.com.
Exclusive Ranges becomes sole distributor Exclusive Ranges, a supplier of high quality cooking equipment, has announced that it is the new, sole distributor of the innovative HotmixPRO brand in the UK. As well as this, Exclusive Ranges is launching into the UK two new Hotmix professional thermal mixers - the HotmixPRO GASTRO XL and the HotmixPRO Breeze. Known for its range of innovative multifunctional thermal mixers, HotmixPRO has added the HotmixPRO GASTRO XL and HotmixPRO Breeze to its range, bringing even more food preparation versatility to UK chefs, say the firm.
Thanks to the speed, power and unique blade design incorporated into every HotmixPRO, all these precision machines can operate as both mixers, emulsifing liquids and as cutters, mincing any solid ingredient. In addition, their versatility is further enhanced by an integral heating system that can be used to cook any kind of food, with degree-bydegree temperature control up to 190°C, while simultaneously mixing at a wide range speeds, say Exclusive Ranges.
April 2014
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news
Fuzione® combination packaging now offering greater choice
SHORTS PizzaExpress ready to be sold? After speculation towards the end of last year, City A.M. have reported that Pizza Express – along with Ask and Zizzi – may be being set up for sale. Owners Gondola Group, which is controlled by the private equity major Cinven, could be floated or sold outright for as much as £900 million it’s estimated – perhaps more, if split into separate units of Pizza Express, Ask and Zizzi, it has been claimed. Fria expands in UK market Fria, the Scandinavian market leader in gluten-free, milk-free and lactose-free frozen bakery products says that it will expand in the UK market this year with the launch of six new free from products with online retailer GoodnessDirect. The additional lines will include a puff pastry, hamburger rolls, buckwheat rolls, lemon muffins and two different types of pizza. New play’s ice cream theme The Mikron Theatre Company will be on a northern tour with Till the Cows Come Home, a play telling the story of Harvey Granelli who, deciding he has more in common with his Italian heritage, turns his back on a career in local government to start making ice cream, with help from Papa Granelli’s recipe book! (www.mikron.org.uk) Wusthof knife amnesty and demo Denny’s Uniforms’ sub-brand, SohoKnives (www. SohoKnives.com), is hosting the first of many in-store events at its Dean Street, Soho London store, aimed at professional chefs and keen amateur cooks. The first event will take place on 5 June 2014 in partnership with Wusthof, the prestigious knife brand celebrating their 200th anniversary. Soho Knives and Denny’s Uniforms customers will have the chance to exchange their old knives – regardless of range - and buy a Wusthof knife from any Wusthof range with a 25% discount (this applies to any orders placed on the day for items that are not available in store, say Denny’s). Mussels on the menu M&J Seafood is now supplying sustainable MSC certified ropegrown mussels to caterers packed fresh and charged by the kilogram, and ideal for classic moules marinières and moules Provençale dishes, as well as for paella and other seafood dishes. Grown in the Shetlands, on ropes suspended above the seabed to ensure they don’t pick up unwanted grit and barnacles, the mussels are cultivated in sheltered waters meaning that the bi-valves also have a high meat content because they are able to feed longer than varieties traditionally exposed to low tides, say M&J.
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Innovative food packaging solutions provider, Colpac, has added new products to its award-winning Fuzione® range. Fuzione® - combining two materials (a board tray and rPET lid) - now offers a wider range with additional trays of varying depths and materials to fit the existing clear lids, and providing even more innovative and outstanding products for the foodservice and convenience markets, say the firm. The range now includes several different sizes of trays, with Mini and Deep added to Medium and Large, the Finestra Pot with its clear side window, a Small Pot, a white Tub and a cutting edge Sandwich Pack, making its repertoire perfect for all kinds of fresh or dry food. The new Mini Tray has been specifically designed for dry products such as dried fruit, nuts
and seeds. All these products have a unique ‘snap-lok’ system which gives customers a reassuring locking sound when the lid is fitted into place, which allows the packs to be re-opened and closed, suiting the lifestyle of today’s discerning customers and minimising food waste. The packs have a shelf life of two days, dependent on ingredients and fillings. Made in Britain, the packs are environmentally-friendly with a recycled and recyclable lid, and a recyclable board in line with Colpac’s green credentials (www.colpac.co.uk).
Watermark UK introduces the Saeco Phedra For sites wanting to offer good quality coffee, but who don’t have the budget to employ a trained barista, or that want to offer beverages as a self-serve option, Watermark UK has introduced the Saeco Phedra. This one touch bean-to-cup coffee machine can serve black coffee, cappuccino, latte and hot chocolate, and with an average output of 150 cups per day it’s being aimed at small bars and bistros. The Phedra’s built-in grinder uses fresh beans to make espresso-based coffee drinks, which it combines with freeze dried milk powder depending on the setting. Altogether there are eight selections possible that can include chai tea. All are precisely measured via an electronic dosing system, which memorises preferred settings so it’s quick and easy for staff to deliver orders. An adjustable height dispensing head allows operators to choose cup size, while a pre-infusion setting allows for an even and full
extraction of flavour from the coffee. If desired, for convenience, ground coffee as well as beans can be used. A removable brewing unit makes for ease of cleaning and maintenance. Measuring just 39.5cm wide x 59.5cm high x 43 cm deep, the Phedra has a 1kg coffee bean container and a power saving mode that sets the machine to stand-by during off periods. The Phedra Cappuccino model has a one touch milk frothing facility especially for cappuccinos and lattes.
April 2014
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Home of good Pizza
KIREN FOODS
Unit 3 Smallbridge Business Park, Riverside Drive Rochdale, Greater Manchester OL16 2SH T: +4401706 526732 E: enquiries@kirenfoods.com www.kirenfoods.com
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pizza chef
d l u o c s i Th be you! PIZZA CHEF of the year 2014
Head Judge Aldo Zilli is calling on you to enter the Pizza Chef of the Year 2014.
To celebrate the 25th Anniversary of the PAPA Awards, this year the Pizza Chef of the Year competition will have four categories, including a blind tasting of a classical ‘Margherita-style’ cheese and tomato pizza. As always there are five heats across the country. The final will also feature a Pizza Art competition. The competition offers the chance to network with colleagues and suppliers in the industry and test your creativity and innovation. You will receive considerable publicity and prestige for you and your business by winning a regional category and ultimately the overall title of Pizza Chef of the Year.
The competition There are four categories, each centred on a sponsor’s product and you are required to show innovative use of the sponsor’s product in your design. Free samples of the sponsors’ products will be sent to entrants for experimentation and design. Entries can be made into all four categories (up to two in each) but entrants must enter at least two of the four categories. Judges will be looking for presentation, commercial viability, innovative use of the sponsor’s product and of course, flavour. The four categories
Bel UK Boursin Cuisine Pizza Chef of the Year With a sophisticated taste and rich texture, Boursin is a deliciously creamy premium cheese available in a variety of flavours. The versatility of Boursin adds a subtle extra dimension to your cooking. It melts smoothly, mixes easily with other ingredients, hot or cold, and gives a creamy bite to classic dishes. 14
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Whitworth Bros Vivo Italian Style Pizza flour Pizza Chef of the Year By popular request, we have introduced a blind tasting category sponsored by Whitworth Bros. Entrants are required to enter a cheese and tomato “Margherita-style” pizza. VIVO, Italian Style Pizza Flour is made from high protein hard wheat and is milled to give a flour that will produce a firm, strong dough. Suitable for all types of bases – will produce thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste.
Beacon Foods Candy Garlic Clove Pizza Chef of the Year Hand selected Spanish garlic cloves that have been caramelised to a gorgeous golden brown and fantastic candy sweet flavour with a soft texture that melts in your mouth. Perfect for garlic lovers and hated by vampires.
Tulip SuperTops Pizza Chef of the Year This year the winner of this category will be a guest of Tulip on a factory visit to Denmark. SuperTops is the market leading and longest established brand of ingredient ranges on offer to the professional caterer. Developed to provide consistent high-quality, without excessive fat in/cooking out, each topping is designed for use in high temperature ovens. A one-stop-shop for all your meat ingredients includes pepperoni, salami, ham, pork, bacon, beef, meatballs and chicken. The Pizza Art Award 2014 In celebration of the 25th Anniversary of the PAPA Awards and in recognition of the ingenuity of Britain’s pizza makers, this Year’s PAPA Awards will see a new competition – The Pizza Art Award. The Award will be judged by our panel, led by celebrity chef Aldo Zilli and winners will receive the plaudits, a trophy and a cheque for £500. Judging Written entries will be selected by a panel of judges to go forward into one of five regional heats. In these live bake-offs, entrants will prepare
their pizzas for judging and each of the four category winners will go forward to compete in the final on Thursday, 13th November, at the Lancaster London Hotel, Hyde Park. Judging of the pizza final will be conducted by a panel of experts from the pizza industry, led by Italian celebrity chef Aldo Zilli. The winners of each category and the Overall Pizza Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of Thursday 13th November, and will receive a trophy, considerable publicity and the kudos that this competition confers. How to enter For entry forms and to receive free samples of the sponsor’s products, please send your name; postal address (including postcode) and telephone number to Pam Sainsbury before Friday 4th July 2014. Pam can be reached on pam@papa.org.uk or telephone 01291 636341. Sample products will be despatched in late July/early August to allow chefs to devise their entry. Completed entry forms must be returned no later than Monday 1st September and clearly state: • The name of the pizza • A list of the ingredients • Methodology • Short description of the pizza • Proposed selling price • Target market • Where the pizza will be sold
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Premium
pasta potential Pasta dishes are getting more creative and receiving more attention than ever before as operators realise its potential and demand for premium quality pastas – both fresh and dry – increases across the catering sector as a whole. Demand for authenticity As restaurants and food service operators look to provide their customers with ever more sophisticated pasta options, but without breaking the bank, Continental Quattro Stagioni (CQS, www.continental-food.co.uk) report that they have found an increase in demand for quality pasta, both in its traditional dry form and also fresh (now popular for mainly egg-based shapes such as tagliatelle and lasagna sheets). “We are now distributing in the UK Pastificio Lucio Garofalo S.p.A. based in the Gragnano area of Naples in Italy,” says Sandro Bevilacqua, CQS’s vice chairman. “The Garofalo range of pastas has been developed over a period of more than 500 years and the producers are true artisans in pasta production and base their success on top quality wheat and
the especially soft waters of this area, 20 miles south east of Naples. “Indeed, Garofalo is one of the most established brands of this particularly famous area of pasta manufacturing and was awarded the rights to produce its iconic pasta shapes in the 1700’s and was also the first in Italy to achieve ISO 9002 certification. “It is this expertise that is so important for our customers who wish to develop authentic regional pasta dishes in their restaurants. Each pasta has its own history and tale to tell.” Pasta heritage Mezze Maniche Rigate The origin of mezze maniche rigate is in the North of Italy where they were also called “maniche di frate”, monk sleeves. This pasta is traditionally paired with tomato and braised beef based recipes,
such as “ragu’”(Bolognese) and “spezzatino” (beef stew in tomato sauce). Farfalle The name comes from its butterfly shape and its origin lost in the midst of time. It isn’t part of the Italian gastronomic tradition, but it has gained great success over the last 10-20 years especially paired with smoked salmon and cream. Fusilli Bucati Corti “Fusillo” is a southern word to indicate a kind of pasta similar to a spindle. In order to shape it in its spiral shape a knitting needle was used. Fusilli can be long or short. Strips of about 20cm are cut from the sheet and then hand rolled on the needle. Other regional variants are incannulate in Puglia, turcinateddi or fusiddi in Sicily and maccarones a ferritus in Sardinia.
Again popular recipes include sautéed courgettes and basil pesto, or wild mushrooms with pancetta and fresh chillies. Calamarata Calamarata is native to the Campania Region - a shape of pasta reminiscent of squid rings, hence the name. The shape is also a clue for its usage, usually tossed in with seafood and crustaceans in a white wine reduction. CQS is also an exclusive UK distributor of the long established La Molisana range of pastas. These pastas, made from the highest quality durum wheat, are a popular choice in Italy, and made with a belief in the values of slow cooking and the enjoyment of relaxed mealtimes with family and friends, say the company. “At La Molisana, they have developed a spacious and bright
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pasta laboratory where the ideas of cooking enthusiasts and lovers of pasta are welcomed alongside talented and creative chefs,” adds Sandro Bevilacqua. “This range of dry pastas offers restaurant owners a huge range of options for creating a wide range of regional pasta dishes, which are specialities of the local area. Examples include Orecchiette Pugliesi (small ear shaped pasta), Caserecce Molisane (country style pasta) and Paccheri, a speciality of Napoli.”
Gluten-free commitment In response to increasing demand for gluten-free pasta, the fresh pasta makers, Pasta & Pasta, report that they have launched a range of gluten-free filled pastas that do not compromise on flavour or quality, claim the company. Founded in 2007, Pasta & Pasta has at its heartbeat the desire to create high quality, ethically sourced fresh pasta for restaurateurs, caterers, retailers and their discerning diners, and the guiding light of the company is the Sardinian chef, Ercole Cappai. With over 35 years of refining and mastering his skills, both in the UK and Italy, Ercole knows how to deliver a rich culinary experience. “There is a general perception that although gluten-free and wholemeal is healthier, they compromise the quality and flavour of the food,” says Ercole Cappai, who turned his attention to proving the doubters wrong, having now for over six months been working on, and successfully producing, a range of fresh glutenfree pasta. “We are the first in the UK to make filled gluten-free fresh pasta and our challenge was to produce gluten-free pasta that tastes as good as any other pasta. After all,
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why does great tasting pasta have to use wheat flour? Our “Jewelled” or “Harlequin” gnocchi, made using gluten free flour, tastes better that using wheat flour!” he adds. With the reaction of their customers and accolades such as Manufactured Pasta Product of the Year for their gluten free filled pasta at the 2013 PAPA awards, it seems Pasta & Pasta are indeed meeting the challenge. Not only are gluten-free and wholemeal products healthier, they are easier to digest, point out the company. Less gluten means less proteins, and gluten-free products are an attractive alternative to the sporting and health conscious consumer, but gluten free pasta has another added advantage. No gluten means it is less fattening, and so more of the wonderful flavours can be enjoyed without piling on the calories! Pasta & Pasta has in its repertoire fresh pasta, gnocchi, prepared meals, filled pasta and premium sauces, and they say that their commitment to fresh produce means that all products are made to order and are sometimes delivered only hours after production. Nothing is made just to sit on a shelf as stock because they understand that using superior basic ingredients is the basic ingredient to superior food. The secret in creating quality pasta with rich flavours is in the mixture of flours used. Each pasta requires its own specific combination. Painstaking research, enthusiasm, dedication and experimentation using flours such as wild rice, potato and buck wheat means that Pasta & Pasta has a depth of knowledge in this speciality sector. The growing demand for both gluten-free and wholemeal foods coupled with Pasta & Pasta’s commitment to cutting edge techniques and inspired flavours means that these are exciting times in the world of fresh-filled pasta. As Chef Ercole says:“Glutenfree reflects a future trend. I don’t say that as a fitness fanatic (which I clearly am not!), but as an Italian chef who loves his pasta dishes.” Problem solving pasta Operators of brand restaurants
Recipe Ideas Pappardelle with mascarpone cream and truffle Servings: 4 Ingredients 320g fresh egg pappardelle pasta 1 clove garlic, 4 anchovy filets in oil 250g Galbani® Mascarpone 60g Galbani® Parmigiano Reggiano D.O.P. 2 tablespoons extra virgin olive oil, 50g truffle (white or black) Preparation 1. In a large saucepan brown the garlic in the oil. When golden brown, remove the garlic and dissolve the anchovies in the oil over low heat. 2. Add the Galbani® Mascarpone (previously blended with a fork) and cook slowly. Cook the pappardelle in plenty of salted boiling water. 3. Drain when al dente and stir in mascarpone cream, half of the Galbani® Parmigiano Reggiano D.O.P. grated and the shavings of fresh truffle (previously thoroughly cleaned of all soil with a soft brush). 4. Grate the remaining fresh truffle over the pasta before serving. Duck Ragu with Parmigiano Reggiano This vibrant, Italian pasta dish is full of flavour and truly satisfying. To prepare, rub duck legs with olive oil, seasoning and roast until tender. Heat reserved duck fat and sweat the onion, garlic and celery until softened. Stir through tomato purée, herbs, wine, tomatoes and sugar. Add the duck meat to the sauce and simmer until reduced. Stir the ragu through the pasta with Parmigiano Reggiano and serve topped with thyme leaves.
and quick service chains have to focus to a great degree on quality, profitability and operational procedures, and therefore often have strict performance criteria requirements when it comes to the type of pasta they need. The German pasta supplier, Keck – in attendance at the recent Casual Dining show - say that it is able to focus on these aspects with its noodle nests and portion packs, which in turn have helped it to optimise the processes used with its cooked frozen pasta and rice, report the company. Key benefits of their pasta products include preparation (no pre-cooking of pasta, or rice), regeneration (pasta cooker/boiling water: 30 sec., microwave: 90 sec., frying pan, wok, or combi-steamer: 2 to 4 minutes), portioning and calculation (fast and precise with
portion packs and noodle nests the weight of each nest or portion pack is absolutely constant), storage and processing flexibility (frozen or chilled) and cleaning (no washing up). The company report that they have designed their portion packs especially for branded restaurants and quick service chains, and their customers determine their weight between 30 and 300 g according to their needs. As a result, their customers can profit from exact calculation (absolute control over sales input without loss), high hygienic standard (with portion packs, every portion remains packed individually until regeneration and so best possible hygiene is therefore secured) and strong brand identification (Keck say that they can print their customer’s logo on all portion packs).
April 2014
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pasta ‘Respect the pasta’ campaign ASK Italian has launched an ambitious marketing campaign under the banner of #RespectThePasta, to support the introduction of the group’s new spring menu, and underpin its culinary credentials by highlighting how much care goes into creating and preparing ASK Italian’s pasta dishes. Brand new dishes on the menu, which was created with input from expert friend Theo Randall, include Pasta Fresca – a range of fresh egg pastas dressed with special ingredients, such as tagliatelle with luganica sausage and porchini, and tagliatelle with lobster and king prawns. The spring campaign includes a survey into the pasta-eating habits of the British public, recipe placements and pasta cooking tips. Short films showing how ASK Italian staff respect the pasta can be seen online, and the new menu – particularly the new fresh pastas – is being promoted in restaurants through table-talkers and Aboards. In May, the British public will be encouraged to say ‘no’ to spaghetti, and try ASK Italian’s signature Fettuccine Bolognese – the way they eat Bolognese in Rome. Alongside this, ASK Italian will be launching new branded boxes of dried fettuccine pasta, which will retail at £2.50. Steve Holmes, managing director of ASK Italian, says:“We feel that in the UK, pasta has become undervalued and often over cooked, nothing like the amazing dishes we know from Italy. With the launch of our new spring menu we’re excited to be introducing our new Pasta Fresca range, which has been a huge success in trials, and supporting it with our #RespectThePasta message.” ASK Italian has become one of the UK’s leading casual dining restaurant brands, with 110 restaurants throughout the country, driven by a passion for authentic Italian food and culture. With the help of expert friends Theo Randall, Carla Capalbo and Adrian Garforth MW, ASK Italian has been discovering the best of Italian life, reflected in the menus and a 100% Italian wine list. ASK Italian was also recently named ‘Best Italian Restaurant’ in the 2013 Pizza and Pasta Association Awards. Dried pasta used in the restaurants is made for the group in Baronia in Italy and the company that makes the group's fresh pasta (as used in the new 'Pasta Fresca' dishes) is called La Tua Pasta. There aren't that many other UK-based fresh pasta suppliers who can cater for ASK Italian's volumes, so this is definitely a factor in the selection process. The group are also conscious that the product has a very short shelf life, so the fewer miles it travels the better.
An accredited laboratory analyses all of Keck’s finished products and their quality assurance watches over the maintenance of the specifications and controls the microbiological quality of cleaning and production constantly by means of SWAP tests. These tests screen each product during its production before delivery, and at the end of the minimum shelf-life.
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In this way, the company say that they can guarantee constant high quality of their pasta and rice products. Typically, they deliver their customers’ contracts 48 hours after the receipt of the order from their own fully automatic cold store. Therefore, they are able to respond very quickly to the wishes of their customers, and the use of only high quality raw materials
and the most modern technology means that all their products are perfect in colour, taste and consistency (they don’t stick together, their preparation is easy and safe and the pasta is always “al dente”, claim Keck). As the largest manufacturer of cooked frozen pasta, rice and grain in Europe, Keck say that they are continually investing in innovative technologies and produce fully automatically at a state-of-the-art technological and ecological level, which is why they can offer their products at an excellent price-performance ratio. They can process requests individually, quickly and flexibly, and are currently taking orders and enquiries from all regions in Europe, which is making them feel optimistic about the future for pasta products. A family-owned enterprise, they have been producing innovative pasta and rice products for the ready-meal-industry, brand restaurants and quick service chains since 1988. Since then, they have grown double-digit in amount as well as in value each year. Since the beginning of 2014, Keck has also been a member of the Ebrofrost Holding which produces in two plants cooked frozen pasta, rice and grain in Germany and Denmark. It produces with a capacity of 30,000 tons of short cut pasta (penne, fussili, rigatoni etc in more than 100 different forms and designs of pasta), 12,000 tons of long cut pasta (spaghetti, linguini, pappardelle etc in various sized nest shapes between 50 and 300 g) and 40,000 tons of rice and grain (long grain, basmati, couscous, wheat, bulgur, quinoa etc). Energy efficient pasta cooking Four new energy efficient pasta cookers have been added to the FriFri range, report Lincat, their UK supplier. With a single tank format, for either free standing or built-in applications, these innovative new pasta boilers offer sophisticated FriFri design, robust construction and reliable operation to pasta cooking, say Lincat. The new range includes two high-specification models, which are fully programmable with up to 16 user programs so that the operator can simply load the
baskets, select the cooking time and move onto the next task. Water temperature is electronically controlled to within +/- 2 °C and when the optimum temperature has been reached, the basket will be automatically lowered into the water. At the end of the cooking cycle the basket is lifted out of the water, again automatically, to prevent over cooking. “Pasta is an established favourite of nearly every kitchen, but it can be difficult to get it just right”, said John Shepherd, of FriFri. “Our new high specification pasta cookers take the guess work out of the process, producing perfect, consistent results whoever is cooking, whilst saving time and money.” For those looking for a more affordable option the range also includes two Super Easy pasta cookers which offer exceptional value for money, solid reliable design and quality construction. All FriFri pasta cookers feature fully pressed, seamless tanks and heating elements which can be tilted up, for ease of cleaning. There’s also a continuous supply of fresh water with an auto-skim function, to remove excess starch. An innovative thermal recovery system saves energy, whilst delivering quicker heat up and recovery times and high specification models also include a stand-by feature to further reduce energy usage when the pasta boiler is not in use, say the company. Customers will also have the option to buy accessories with the FriFri range of pasta boilers, including large pasta baskets or individual portion-sized baskets. Though currently not widely known in the UK, FriFri (pronounced ‘free free’) cooking equipment has come to be recognised throughout the rest of the world for its extremely high specification. FriFri began life as an independent Swiss company. It was then acquired by a larger Swiss company, Franke, some years ago, and then by Middleby in January 2009. Products are now manufactured at a dedicated cell at Lincat’s Lincoln production base, where the majority of FriFri products and components are also held in stock.
April 2014
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www.papa.org.uk
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info@giorgios-continental.com / www.giorgios-continental.com
AUGURI GIORGIO’S 50th ANNIVERSARIO
Giorgio’s Continental Ltd is a food ingredients supplier to major convenience food manufacturers in the UK, but the company has undergone many changes from the days when Cavaliero Giorgio himself created the business. Giorgio’s Continental was established by Giorgio Tudino in 1964 along with his wife Anna, supplying the Italian community and various businesses in the Nottingham area with premium quality authentic Italian and continental food products. His wife Anna managed the delicatessen shop whilst Giorgio managed the van sales, together they created a profitable small business supplying an ever growing and dedicated set of customers .The business continued to grow and the enterprising couple were delighted when their children joined the business, Although Maria and Rita pursued other professional careers , whilst Caterina ( now company secretary ) helping with the accounts and son Tony (today, entrepreneur and major share holder
of the business) helped and managed the wholesale growth from their Hucknall warehouse, the extra warehousing space allowed for Tony to strengthen their buying capacity and become even stronger in this sector. Following year on year growth with Tony at the helm, brother in law Salvatore Devivo (newly appointed Managing Director) joined the company as Tony’s right hand man, together, they built up an enviable supply partnership buying direct from producers thus growing their food service customer base throughout the UK. A combination of quality service and products, along with development and changes to their business strategy meant that the formidable duo quickly
outgrew the Hucknall site, and took the bold decision in 1998 to invest heavily into the current purpose built Newthorpe site in Nottingham. Built to their own design, the new Greenfield site was completed in 1999 and gained BRC higher level, then ‘A’ grade certification. Giorgio’s new premises incorporated 2 physically separate dedicated food processing units, one for the further processing of cheese and the other for further processing of cured, cooked and fermented continental meats. An additional liquid processing unit was later added to accommodate the processing and repacking of beers, wines, spirits, alcohols, vinegars and edible oils. With provenance at the forefront, the trend continued in buying direct from
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quality producers around Europe giving Giorgio’s industrial food ingredient sector a vast portfolio of continental foods direct from origin. As well as the new factory, 1999 saw the addition to the senior management team of Mr Stuart Garnham (now sales director) adding experience and knowledge to further strengthen their position within the food ingredient sector. In 2006, the team at Giorgio’s acquired a local fresh pasta factory (Pastaficio) to broaden the ever increasing portfolio of products, this provided the capability to manufacture bespoke fine dining quality pasta. This acquisition brought the facility to supply fresh and IQF filled and unfilled pasta, a cook quench chill line cooking up to 1000 kilos per hour with IQF capabilities at hand. The development of a new Pastaficio quality pasta brand for the food service sector has seen great success, recently launching in a partner of the landmark group, Hyperama cash and carry. 2014 will see the opening of our new £3m custom built state of the art pasta factory and production facility
to make Italian style sausage and meatballs. Salvatore Devivo, managing director says ‘We continue to invest in our business so that we can provide the best products and highest levels of service to our customers. Our new factory is located adjacent to our current site and will further enhance Giorgio’s offering, creating new opportunities to further grow the business. We have incorporated an NPD kitchen in our new factory, designed to enable our customers’ development chefs to work directly alongside our own NPD team to innovate and achieve the best results.’
Completing the executive team is our highly experienced Head of Technical, Jeremy Schwalowsky Monks. Jeremy and his team oversee our sites quality assurance and GFSI approved FSSC 22000 accreditation. Celebrating 50 years of successful trading, Giorgio’s is a professional business with dedicated operations and middle management team, combined with loyal and hardworking staff, added to some other key ingredients, such as, quality, service, value, innovation and trust but still retaining family values makes this an amazing company to be part of.
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Registration is now live for Hotelympia 2014, the UK’s most comprehensive event for the hospitality industry, as it returns to London’s ExCeL, this April (28 April to 1 May 2014). Changes The revitalised event has undergone more changes in a single year than ever before, unveiling a completely new look, a new four-day format and a new spring date in the diary. This time around the show will also be situated in one extended, single access hall benefitting from free WiFi, making the Hotelympia show-floor the UK’s biggest-ever hotbed of hospitality activity, say its organisers, Fresh Montgomery. A host of leading industry lights, including Tom Kerridge, Bruno Loubet, Sir Terence Conran 24
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and Phil Howard are set to grace the famous main stage, while ground-breaking technology and cutting-edge hospitality design also have brand new forums through the HOSPACE Hub Seminars and Design Stage. Each will benefit from targeted speaker programmes, insightful presentations and lively panel discussions, giving visitors unrivalled access to new ways of thinking and the very latest trends shaping the market. World class culinary competition Salon Culinaire also makes a welcome return.
Partnerships Billed as a show-within-a-show, Design at Hotelympia will see the welcome return of the Hotelympia Design Award – this time searching out the UK’s ‘Best New Hotel’ – and the Design Lounge, alongside a host of new initiatives. Content for the Design Stage has been developed in partnership with the Society of British and International Design (SBID), the national representative organisation to the European Council of Interior Design and Architecture, adding serious weight to the programme. Hotelympia has also announced a landmark partnership with the Hospitality Professionals Association (HOSPA) and Hospitality Financial & Technology Professionals (HFTP) – uniting the two biggest hospitality technology associations of their kind in the UK and US, respectively. The partnership paves the way for a powerful four-day programme of briefings, case study presentations and one-to-one mentoring. With sustainability in mind, 2014 will also see Hotelympia
launch WasteWorks – a new, colocated event focusing purely on suppliers of waste solutions and services seeking to target the hospitality sector (WasteWorks will consist of a high level speaker programme as well as a large number of specialist exhibitors). Hotelympia’s standardbearing Innovation Awards make a welcome return, providing exhibitors with a free high profile platform and an unprecedented means of recognition for new product launches. Finalists will pitch their products behind closed doors in a ‘Dragon’s Den’style arena. Six finalists in each category – Tabletop & Design, Catering Equipment, Food & Drink and Technology – will have their nerve and product credentials tested against a panel of specially invited industry leaders – Hotelympia’s ‘Innovation Idols’. “With a new look and a new date in the calendar, Hotelympia 2014 is set, once again, to unite the very best in Catering Equipment, Food & Drink, Tabletop, Design and Technology, but this time in one purpose built space,” commented Toby Wand, managing director at Fresh Montgomery. April 2014
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Fast food equipment/pizza equipment exhibitors COMPANY NAME
STAND
A1 Equipment Ltd
2680
Benier (UK) Ltd
1154
Big K Products UK Limited
1421
Blue Seal
1557
Cemak Catering Equipment
1964
Contacto Ltd
2867
Corsair Engineering Ltd
1917
Diamond Europe
2667
Dualit Ltd
1901
Fireworks Fire Protection Ltd
1129
FM Calefaccion, S.L
1676
Fords Food Equipment
2471
Foster Refrigerator
1635
Frontline International Inc
2201
GI.METAL SRL
2057
Gisp SL
1579
Guangzhou Elaboratex Western Kitchen Equipment Co. Ltd 1268 Hilditch Group Ltd Auctions
1514
Imperial Catering Equipment Ltd
1941
Jestic Foodservice Equipment
1535
JM Posner Ltd
4811
MCS Technical Products
2535
Metcalfe Catering Equipment Ltd
1968
Nayati UK Ltd
1817
Nilma SPA
2267
Norbert Dentressangle
2067
Pentland Wholesale Ltd
1336
Pizza Equipment Ltd
1905
Precision Commercial Refrigeration
1836
Rational UK Ltd.
2649
Rocam Losi SRL
1818
The Dallas Group of America
1368
The Malted Waffle Company
4919
Tournus Equipement
2468
True Food International Inc
1241
Utopia Tableware Ltd “For almost 80 years, Hotelympia has retained its place as the biggest, most comprehensive tradeshow for the hospitality industry – always building and evolving. This year, we are upping the ante again, putting innovation in design and technology at the heart of our offer, creating what promises to
www.papa.org.uk
3242, 3454 be the most relevant and comprehensive visitor experience yet – a true hotbed of innovation.” Show makers The Hotelympia experience is set to be made even more unique by the presence of ‘Show Makers’ – a team of specially trained
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preview ambassadors, there to ensure visitors can make the very most of their time at the show. The Show Makers will be on hand throughout the four days, offering advice and guidance on forthcoming attractions and creating bespoke pathways through the show, depending on visitor criteria and interests. Show Makers have been recruited from leading catering college, Westminster Kingsway, with students trained by front-ofhouse expert, Esher Williams and Lisa Campagnola (the lady behind the training programme for the London Games Makers – one of the 2012 Olympics’ great success stories). “We recognise just how precious a day away from the business can be, which is why we are simplifying the whole visitor experience,” explains Toby Wand. “The Hotelympia Show Makers can offer a warm hospitality welcome and help to tailor the show journey, while the single hall makes it even easier for visitors to navigate the attractions without the disruption of the central boulevard. From an exhibitor perspective, this move should also encourage even greater dwell times – the show is already 75% sold, so I encourage those companies who are thinking of how best to maximise their business profile in 2014 to get in touch with our team.”
Spirits Education Trust, Gourmet Burger Kitchen, Holiday Inn Four Pillars Hotel Group and the Royal Air Force will be on hand with vacancies to fill and advice for budding employees. There will be free seminars presented by Springboard, Wine & Spirits Education Trust, and the UK Housekeeping Association. Just some of the highlights for the two-day spectacle include Marcus Kilvington, founder of FoodProfitsMembership.com and Customer Experience Director at SidonaGroup.com, Anne Blackburn, discussing the best way to deal with staffing problems, while returning Hot Talent, April Partridge, will be imparting her experiences of two whirlwind years since being crowned as Hotelympia’s ‘one to watch’. The young chef will also be hosting a very special event on the main Stage on Monday, 28 April, bringing together influential industry leaders from the top hospitality businesses with young people to stimulate dialogue on employability skills,
work experience and apprenticeships. The Big Hospitality Conversation is a joint initiative between The Prince of Wales’ charity Business in the Community, the British Hospitality Association (BHA) and Springboard. Patrick Dempsey, managing director of Whitbread Hotels & Restaurants will join BHA chief executive Ufi Ibrahim for a session of meaningful, relevant and inspiring debate. Coffee shop boom Hotelympia 2014 is set to welcome a raft of specialist coffee and tea exhibitors through its doors, buoyed by news of a boom in the high street coffee shop sector which, according to Allegra research, is one of the most successful growth areas of the UK economy. The wave of exhibitors – many of which are new to the hustle and bustle of the Hotelympia show floor – offer visitors the chance to buy into the coffee shop boom and meet with some of the most respected, relevant companies servicing this
Italian exhibitors
Careers fair Inspiration can also be found when Hotelympia’s dedicated careers fair, Careers in Hospitality, returns to London’s ExCeL this April (28 and 29), where some of the biggest prospective employers in hospitality are set to join forces with respected industry professionals and recruiters. Hospitality big hitters including Premier Inn, Wine &
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EXHIBITOR NAME
SECTION DESCRIPTION
STAND NUMBER
Inox Macel Srl
Catering Equipment
1028
Inox Macel Srl
Catering Equipment
1040
Pavoni Italia spa
Catering Equipment
1053
Frigo Po SRL
Catering Equipment
1218
Iglu Cold Systems Srl Catering Equipment
1318
LF Spare Parts Ltd
Catering Equipment
1505
Baron ALi SPA
Catering Equipment
1622
Rocam Losi SRL
Catering Equipment
1818
GI.METAL SRL
Catering Equipment
2057
Nilma SPA
Catering Equipment
2267
Ambach Ali S.P.A
Catering Equipment
2435
Sambonet Paderno Industrie Spa
Tabletop
3742
Abert S.p.A Division Broggi 1818
Tabletop
3858
burgeoning marketplace, all under one roof. Exhibitors include Nespresso UK, Carte Noir, Yorkshire Tea brand, Taylors of Harrogate, Cimbali, La Spaziale and Melitta, Whittard, Mokarabia UK, Tudor Tea and Coffee, Ditting Mahlkönig UK, Newby Tea and Birchall Tea. “The latest figures show that the coffee shop sector is a true hospitality success story and so it’s tremendously encouraging that we are able to welcome – and welcome back – a number of key exhibitors who ply their trades daily in this vibrant sector. Hotelympia visitors can rest assured that they will receive the most comprehensive overview of the sector this year, and just one visit could enable them to share in the runaway success of the marketplace,” adds Tony Wand. “The 2013 Project Café 13 UK report, from strategic analysis company Allegra Strategies suggests that sales for the coffee shop sector grew last year by 9.3% and saw outlet growth of nearly 5.9% thanks to outlets regularly “refreshing” their offer. The research concludes with the prediction that the coffee shop sector will be worth £8.7b by 2018 across 20,500 outlets (with £4.1b of that focused on the predicted 7,000 branded shops).” How to register Visitors can go to www.hotelympia.com to see how the show can benefit their business and register for a free ticket saving the £25 entrance fee. As with all Fresh Montgomery shows Hotelympia 2014 will be run to the Sustainable Event Management Standard, ISO 20121, with each operational element complicit within criteria as laid down by the standard. For further information, visit www.hotelympia.com and follow the show on Twitter www.twitter.com/hotelympia
Mokarabia UK Ltd’s Sintesi coffee machine April 2014
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www.papa.org.uk
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pizza my world
A Pizza My World Ed Bevan is commercial director – independent, at food procurement specialist Acquire. Ed joined Acquire in 1999 and has played a pivotal role in the development and introduction of the company’s e-trading platform, epsys, as well as its responsible sourcing initiative, Green10. The recipient of a coveted Cost Sector Catering Award in 2002, Ed’s latest project is the launch of FoodTradeDirect (FTD), an e-trading solution specifically created by Acquire for smaller, independent groups and SSO’s. 6.00am 6.00am
market pricing and, over time, whether the suppliers are “creeping” their pricing - which is very common.
I live in Kent and with Acquire being based in Camberley, Surrey I am on the road early in order to try and avoid the constant early morning traffic jam on the southern section of the M25. I do take the odd call at this time in the morning from other early risers but, by and large, this is a chance to reflect on what the day has in store. Today, this is primarily a meeting with the web based application specialists that helped us create the web site for FoodTradeDirect and an update for the Senior Management Team.
1.00pm
1.00pm We are fortunate to have shared on-site catering facilities so I head off to the canteen for a sandwich.
1.30pm
1.30pm We have regular weekly Senior Management Team meetings and today is that day! As well as catching up on all the current activity, challenges and successes across the company I have a 20 minute slot to update everyone on FoodTradeDirect which was a major initiative for Acquire. I’m planning to bring the team up to speed on the progress of the new enhancements, marketing activity related to promoting the concept and the levels of client engagement.
8.00am
8.00am I’m at my desk and it’s the obligatory trawl through emails that have come in overnight. A couple catch my eye. One is in relation to an article on food inflation and the effect this is having on restaurants’ GP. I make a note to contact the author of the article and talk to her about how FTD can help counter this. The other is from an operator who recently attended the Sustainable Restaurant Awards and wants to know how Green10 can help him procure more sustainably with a view to entering the awards next year. I forward this one to Kate Windebank our Head of EProcurement and Client Services as she heads up our Green10 initiative.
offer. The first is a ‘Find a Supplier’ function which uses the power of Google Maps to help an operator identify which suppliers are able to service their location. And the second is a buying profile management information dashboard. The dashboard will be powered by Acquire’s Metrics™ service and will provide real time information relating to monthly spend by supplier, by category and by product. These are key additions and it is important that they are seamlessly integrated into our clients’ user experience.
9.30am
9.30am The FoodTradeDirect proposition is constantly evolving and today we are meeting with our web application agency to discuss some new enhancements to the 30
pizzapasta AND ITALIAN FOOD
11.30am
11.30am Catch up on emails, grab a cup of coffee and have a read through some initial page proofs of Connections - the quarterly
publication that we produce to keep our clients informed and updated on what is happening in the industry in general and at Acquire specifically.
12.30am
12.30pm I have a presentation to make to a prospective new client tomorrow and I need to put the finishing touches to it. I have been waiting for our team of business intelligence analysts to put together some data which will show them where they are currently positioned in the market. We call this service “Clarity” and essentially it will provide the client with an ongoing, real time view as to whether their supply chain’s pricing is in line with the current
4.30pm
4.30pm Another chance to catch up on emails and read through the rest of Connections.
5.00pm
5.00pm I have made a start on a couple of industry award entries for Green10 and FoodTradeDirect and so rather than trying to fight my way back home through the rush hour traffic I take the opportunity to make further progress on these whilst the office is relatively empty and the phones/email are quiet.
6.00pm
6.00pm Time to head for home, hopefully the roads will be flowing! April 2014
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analogue
Cubes of cheese analogue.
Analogue aware Seen by many as a way to cut costs in competitive times, cost-conscious times, cheese analogue is often subject to a bad press. But what is its application, the legal labelling implications of its use, and what do end consumers think about it? Analogue application Robert Kennedy, marketing manager at Meadow Cheese (www.meadowcheese.co.uk), the dairy ingredients company, points out that ‘analogue cheese’ (but correctly known as ‘cheese analogue’) can offer benefits to pizza manufacturers when it comes to keeping finished product costs down without compromising on taste and performance. “Analogue is similar in composition, appearance, characteristics and even in its intended use to dairy cheese, and today is often used as a part or complete substitute for dairy cheese in a range of products including pizzas, ready meals and snacks,” explains Robert Kennedy. “Analogue is made when milk fat is partially, or wholly, replaced with vegetable fats. Analogue can be called various things cheese substitute, cheese alternative, or sometimes and
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rather misleadingly declared as ‘X with added vegetable oil’. This can often be confusing for consumers and means that they are not always able to make an informed choice about what they are buying. However, the new Food Information Regulation will help to define exactly what can and cannot be stated. As a result manufacturers such as Meadow Cheese are also now working on changing the way that analogue is identified as an ingredient to meet this new legislation.” The benefit of using analogue is a similar story to that of processed cheese, feel Meadow Cheese. Unlike natural cheese which is a natural product and so acts in a ‘natural’ way - analogue can be made to behave in a certain manner. Characteristics such as melting temperature, melting characteristics, colour, taste and nutritional content can all be customised for a particular application, process or customer
preference and this is the main reason for its popularity – it can be engineered to act just as the manufacturer would like. “For example, cheese analogue can be engineered to perform in a certain way according to the type of pizza oven it is to be baked in. While mozzarella provides a great stretch when hot, as it starts to cool down it can become chewy – not always ideal for takeaway pizzas or those which are delivered. However, by controlling oil release, for instance, analogue can be engineered to stay softer for longer, or more liquid, making it a great alternative to natural cheese,” Robert Kennedy continues. “Analogue products can also be designed to meet special dietary needs through changes in their formulation. Lactose-free, low calorie, low in saturated fat and cholesterol and even vitamin and mineral-enriched, for
example - an ideal option for producers of lower calorie pizzas, for example. “For many pizza manufacturers the combination of engineered analogue with natural cheese is the best of both worlds since it gives the natural cheese element but also allows manufacturers and operators to keep costs of the finished product consistent and to suit any price point in the face of volatile dairy prices.” Valerio’s, who have been manufacturing mozzarella cheese for some 50 years, say that they have always upheld the importance of labelling requirements on products, and acknowledge that analogue mixes with mozzarella have been a huge part of the market over the years, with their highly successful Mozzatop product being sold throughout the UK, for example (this is a blend of mozzarella (75%) and analogue (25%) that was created in
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analogue conjunction with Trading Standards many years ago to ensure clarity in understanding the nature of the product, point out Valerio). However, Valerio’s strongly believe that the market has changed significantly over the past few years with many products now being sold as ‘mozzarella’, but with a misleading list, or no clear definition of, ingredients. As with any cheese, anything added to it should be clearly labelled and described accordingly, say the firm. Genuine mozzarella is manufactured using fresh milk and it is misleading to describe a product as ‘mozzarella’ when in fact it may have added ingredients (vegetable fats, for example, to make them more competitively priced). “In recent times we have seen an increase in demand for pure mozzarella, made with fresh British milk, showing that price is not always the determining factor, but that quality and sincerity will always demand their premium,” says Maurizio Valerio.“The market is a lot more conscientious with regard to what is going into their food, and people now give more value to authentic products made from genuine ingredients.” Legal implications Stuart Shotton, consultancy services director at FoodChain Europe (advisors to food businesses on meeting their legal requirements) has become accustomed to outlining the issues with regard to the labelling of ‘analogue’ products. It is something which has always been of interest and concern to the pizza business at large, given its heavy reliance on cheese and cheese products, as well as, more recently, consumers who are more interested in the provenance, health credentials and authenticity of what they eat than ever before. “It is technically prohibited to call analogue ‘analogue cheese’, for example, as this implies that there is a dairy element to the product, when in most cases there is not,” says Stuart Shotton. “Analogues are excluded from using any of the protected designations relating to dairy products unless they meet certain compositional requirements.
www.papa.org.uk
Meadow Cheese mushroom and analogue pizza.
Regulation 1234/2007 states that dairy terms can only be used for milk products (milk products being whey, cream, butter, buttermilk, butteroil, caseins, anhydrous milkfat (AMF), cheese, yogurt, kephir, koumiss, viili/fil, and smetana) which are defined as ‘…products derived exclusively from milk, on the understanding that substances necessary for their manufacture may be added, provided that those substances are not used for the purpose of replacing, in whole or in part, any milk constituent’. “Under the new Food Information Regulations, labelling gets even more complicated, as the new regulations also cover ‘substitute ingredients’. This means that where a consumer expects a certain ingredient or constituent of an ingredient to be present on a finished product based on familiarity with the product, and that ingredient or constituent has been replaced with another ingredient or constituent, then additional labelling needs to be applied. “Thus, near the name of the
What is cheese analogue? Cheese analogues (CAs) were developed in the 1970s as cheaper alternatives to cheese and processed cheese products (PCPs). They are prepared by blending various edible oils/fats, proteins (e.g., casein powders), water, emulsifying salts (ES), and other ingredients (e.g., cheese flavours, starches) into a smooth homogeneous blend with the aid of heat and mechanical shear. They may be arbitrarily classified as substitutes or imitations, in which either milk fat or milk protein or both are partially or wholly replaced by non-milk-based components, principally of vegetable origin. A substitute CA is nutritionally equivalent to the cheese/PCP it simulates, while an imitation is nutritionally inferior. CAs differ from PCPs in that they generally do not contain cheese. However, both share some similarities, such as the inclusion of some of the same ingredients (e.g., ESs, flavours, milk proteins) in their formulations, similar manufacturing technology, similar microstructures (concentrated oil-in-water emulsions stabilised by protein), the absence of a ripening period, the diverse range of textures, flavours, cooking properties, and packaging formats, and their use as alternatives for natural cheese in a wide range of applications. The primary stabilisation agent in CAs is casein and/or para-casein, which in the presence of an ES is converted to a functional protein that binds water and emulsifies oil during processing. The initial solubility, pH, and mineral composition of milk proteins significantly influence the characteristics of the resultant CAs. SOURCE: Cheese – Cheese Analogues, T.P. Guinee, from Encyclopedia of Dairy Sciences, Second Edition, 2011 (Pages 814–821), www.sciencedirect.com.
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analogue food, a statement about the replacement ingredient or constituent must be provided, and the phrase needs to be at least 75% of the height of the name of the food and as a minimum, the minimum font size.” This means that simply stating ‘analogue’ or ‘pizza topping’ in the ingredients list on a finished product is no longer sufficient. “For example, on a pizza that was topped with analogue instead of real cheese, near the name of the food, manufacturers have to now add a phrase such as ‘with a pizza topping’, as consumers would expect the yellow/orange-type topping on a pizza to be cheese and not an analogue,” Stuart Shotton explains. “This implies that a phrase such as this would be needed if the name of the food stated it had a ‘pizza topping’, as the regulations are quite clear about the fact that the phrase must be given. “This type of labelling would not apply if the pizza was being sold for further processing or into foodservice, however, as the regulations stipulate the labelling only applies to consumers. The consumer is defined as ‘the ultimate consumer who will not use the foodstuff as part of any food business operation’.” More information on food labelling, and in particular the new Food Information Regulations, can be found at www.foodchainadvisors.eu. Is your pizza breaking the law? Would your customers eat your pizza if you told them what was on it? Is analogue cheese actually cheese? Is pizza made with analogue cheese actually pizza? Have I broken the law with my labelling? These are just some of the key questions operators should really be asking themselves in relation to the use of cheese analogue, and so that, in turn, they are complying with Trading Standards. Traditionally, to constitute being classed as a pizza, it requires at least three components – the base, tomato and cheese. And according to the Food Information Regulation, labelling a pizza as containing
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CHEESE SUBSTITUTES (=IMITATES) TYPES
FILLED CHEESES
skimmed milk, butterfat, vegetable oil
CHEESE ANALOGUES
Skimmed milk, vegetable oil
(b) Partial dairy (a) Synthetic e.g. e.g. casein/ates, soya protein, soya oil, soya oil, artificial flavour artificial flavour
conventional cheese manufacturing methods
processed cheese manufacturing methods
(matured products)
(non-matured products)
(c) Dairy e.g. casein/ates, butter oil, EMC
Source: Shaw, M, Journal of the Society of Dairy Technology. only mozzarella when it actually contains any level of cheese analogue is illegal (Trading Standards make it clear that operators must not mislead their customers). In recent years scandals in Germany and France have led to a massive loss of consumer trust, and for some businesses loss of pizza sales. There are two key reasons why, when given a choice, consumers might reject the use of cheese analogue on their pizza. Trust in their pizzeria Pizza brands spend tens of millions of pounds every year to continue to reinforce loyalty amongst their customer base and underline the quality of their products. While not all businesses have the same budgets, why risk your customer’s loyalty by selling a potentially inferior product, misleading them, and potentially tarnishing the reputation of quality operators? Trust in what they are putting into their mouth Cheese is one of the most natural foods known to man, largely unchanged in tens of thousands of years. ‘Analogue cheese’ is in effect an alternative, designed for people on low budgets. The real problem comes when consumers believe that what they are eating is a natural dairy product, when in actual fact it is a product derived from vegetable oil.
Market research into the customer’s view To shed more light on this whole topic from the consumer’s point of view, Glanbia Cheese recently commissioned some independent research that was undertaken by Opinium Research London in the third week of March this year. 2,000 male and female consumers in a range of age groups across the country were asked about three central aspects to cheese analogue awareness, use and cost implications. Consumers were asked how they would feel about cheese analogue being used, whether they would visit that pizzeria again and whether they would worry about what other ingredients had been used by the pizza retailer. They then had cheese analogue explained to them and the same questions were asked. Below are the changes in response. 46% of UK consumers in the survey were found to be unhappy about independent retailers replacing mozzarella cheese with cheese analogue (up from 26% before cheese analogue was defined) and 42% would not buy pizza in such a place again (up from 24% before cheese analogue was defined). 42% would worry about what other ingredients had been used by the pizza retailer (up from 21% before cheese analogue was defined). In terms of cost implications, the surveyed consumers were asked if they were willing to pay more for real mozzarella, to pay the same for cheese analogue cheese, or would they simply not want cheese analogue? Approximately a third of the surveyed consumers (32%) were found to simply not knowingly want to eat cheese analogue, and of the remainder around half said that they would expect to pay less for cheese analogue, whereas 28% of those surveyed were found to be prepared to pay more for natural mozzarella. In conclusion, then, the customer is ultimately the ‘king’. “Already many consumers have concerns over analogue cheese and as more consumers gain a greater understanding that concern only increases,” says John O’Brien, head of marketing at Glanbia Cheese. “To avoid misleading consumers where cheese analogue is used, the difference should be clearly explained to allow them to make an informed choice. The research clearly shows that when the difference is communicated the majority of consumers would choose to either pay less for cheese analogue or completely avoid it.”
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profile
La Polenteria La Polenteria (www.lapolenteria.com), the idea of Cristina Sparcaci, opened in Soho, London, recently, and is enjoying considerable success owing to its vibrant location and a popular, versatile and healthy main ingredient – polenta. A new venture Naturally gluten-free, polenta is a store cupboard staple most commonly associated with the peasant cuisine of Northern Italy. A ‘comfort food’, it is enjoyed by many different nationalities, and known by several different names, but up until now, its potential and versatility in terms of being at the heart of a new food concept, has yet to have been realised - surprisingly so, given the competition taking place between food concepts in cities such as London. Even in Italy, apparently, there are no ‘polenterias’, as such. The absence of a polentafocused concept on today’s high street could perhaps have something to do with its nature and cooking – a skilful process that requires time and attention as the polenta grains are stirred in water (traditionally in a copper bowl) and allowed to thicken and expand over time to the required consistency. However, Cristina Sparcaci, who needless to say has received many “I wish I’d thought of that!” type comments since launch, recognised polenta’s potential. A Romanian by birth, she had also lived and worked in Milan, Italy, for seven years, and was familiar with polenta in Romania, as well as in Italy. Having also had experience of being a juice bar manager, and with a strong catering background, importantly she had some insight into running a commercial outlet, and thus began to put together some ideas of her own. Describing polenta as a “comfort food”, and the “first thing you eat when you go home”, Cristina Sparcaci recalls that some were sceptical of her idea and new concept, seeing it as a risky
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new venture. However, she felt it to be a healthy one, in tune with the demands and needs of consumers, and so now, far from being a joke or dream, as she had occasionally thought and been told, it has become a bustling and viable business. Indeed, she now has her eye on starting a second outlet elsewhere, not in the UK, but in New York. In realising her ambition, Cristina Sparcaci had to set about raising the finance – encouraging investment from her family (she is in partnership in business with her sister), deal with meeting the local regulations and find the right location, all of which took a year, and now having proved her concept, says that in the future she would be open to possible outside investment. Soho setting In choosing Soho for La Polenteria, Cristina Sparcaci has been asked many times how she managed to secure such a location as it’s a very competitive place in which to find somewhere, but at the same time is a location that is always welcoming and open to something new. Footfall-wise, it also offers the right mix of locals,
office workers and tourists, lunch and evening diners. Having looked at other areas (including Covent Garden and Portobello), it was the agent Knight Frank who suggested Soho and then helped find the site that had originally been a clothes shop. But before it could be secured, there was competition to beat from an ice cream concept, a yoghurt concept and a bubble tea concept, who were just some of the businesses out of a group of 10 with eye on the space that comes under the jurisdiction of Westminster City Council. As for competition from other food concepts now that La Polenteria is up and running, Cristina Sparcaci points out that she came up with her polenta idea some two years ago, and that if you follow your ambition with passion and execute it well, there is no competition as such. And Soho’s La Polenteria itself aims to be a modern, different venue renowned for rejuvenating polenta, giving it a cosmopolitan and modern feel by promoting and ‘recreating’ the humble polenta as an exciting, healthy, tasty, high quality dish loved by all, but now presented in a contemporary style. The polenta Polenta, or cornmeal, is also popular in Eastern Europe, North America, Africa, Mexico and Brazil, where it is known by different local names. It is usually served as a substitute for bread, pasta, rice or potatoes, and is a grain that is naturally gluten-free. It draws its flavour primarily from the foods served with it, and it is used for everything from starters to desserts. Thus the imagination and taste buds hold
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profile
the key to a good polenta, as reflected in the menu at La Polenteria (who source their polenta direct from Bergamo in Italy). La Polenteria is a mainstream restaurant. However, because polenta itself is naturally glutenfree (the sauces too served at La Polentaria), it automatically offers a great dining out option for those who happen to be gluten intolerant without those diners having to seek out the designated gluten-free option on a menu. What's more, some of the dishes are suitable for vegans and vegetarians, thus also appealing to that market as well. “During market research we did appreciate that this soft style of polenta is not a taste the London public is overly familiar with. They may have tasted it as a firm, fried or grilled slice to accompany a main course, but just like pasta used to come out of a tin before starting to being freshly cooked al dente, this trend is bound to catch on,” says Cristina Sparcaci.
Proof of the pudding – customers have been encouraged to write down their feedback on paper tags.
www.papa.org.uk
Décor and style The fun and casual, laid-back atmosphere of a 'polenta party' when families gather around the table to share a freshly made, hot, thick and creamy soft polenta with a range of accompaniments - is recreated at La Polenteria every day. The sage-green walls provide the perfect background for the bold blackboards, which pictorially display the polenta making process, from grinding the corn to the right coarseness, to making polenta the traditional way. A drinks cooler inset into the bar counter houses wines and unusual soft drinks such as rose lemonade and chinotto. The counter is also used to display the dessert selection. High shelves with old books and 'paioli' (the copper pots traditionally
used to make polenta and its sauces), are a pleasant yet unobtrusive feature of the restaurant. Furnished with simple, comfortable plain wood tables and chairs and feature lighting, La Polenteria marries the modern and the rustic in a very pleasant way. The menu La Polenteria is open seven days a week from 8 am to 11 pm and sits around 20 people in a mixture of tables and counter stools. It offers breakfast items such as Polenta Muffins, Creamy Polenta with Blueberry & Maple Syrup, or Raspberry & Mascarpone, and Polenta Cupcakes, and also operates a take-away facility for the fast-paced, high footfall area that is Soho (a selection of freshly made paninis, and salads, are popular takeaway items). An easy-to-read menu on the wall clearly shows the vegan, vegetarian, fish and meat choices, and is also printed on environmentally-friendly cornpaper. At lunch and dinner, La Polenteria offers dishes such as Polenta with Sicilian Caponata, Salt Cod, Gorgonzola & Walnuts, Wild Boar, Goulash and Tuscan Sausages with Borlotti Beans to quote a few of the choices, with an average spend of £15 to £20 per head. Moreish sweet treats include an indulgent Muffin Rocher and a light and tasty Polenta Cake, and the distinctive, deep-flavoured, gluten-free Venchi chocolate from Turin, with bars starting at £1.20 to eat in or take away. Among the beverages, there is a gluten-free Golden Ale, a selection of quality Italian wines and distinctive soft drinks. The coffee served is the organic Italian Chiaroscuro from Mokaflor, combining the individual qualities of the best Arabicas in the world for a harmonious blend.
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Ice cream and desserts It’s the time of year when outlets start to consider their dessert menu in readiness for spring and summer. We highlight various new product launches and desserts trends, as well as air the opinions and advice of some of the sector’s suppliers. Seasonal strategy “There is a certain amount of seasonality when it comes to desserts. So aim to refresh the dessert menu as often as you do your main menu,” says Nigel Parkes, purchasing and marketing director for dessert supplier, Atlantic Foods (www.atlanticfoods.co.uk). “As well as engaging new customers this will help to keep regular customers coming back. Fruit based ice-creams and sorbets are a great way of ringing the changes as they can be adjusted in line with the seasons. During the winter months operators should look to offer more in the way of comfort foods such as a Sticky Toffee or Chocolate Sponge Pudding. “Where an establishment has assisted service it’s New Forest Ice Cream’s salted caramel flavoured ice cream.
important to get staff to sell the dessert menu. Rather than just casually asking whether a customer would care for a dessert staff should be encouraged to hand the customer the menu whilst drawing their attention to a couple of the options - perhaps a sharing platter or a healthy option. Menu descriptors relating to provenance and seasonality are just as important in relation to desserts as they are to starters and mains so remember to include this. “In the current economic climate many caterers are operating with fewer staff making their time more precious than ever before - and so very few
have the time to make their own desserts. At Atlantic Foods we offer a complete range of frozen mini desserts which save on preparation time and offer excellent consistency and portion control.” The ice cream industry in particular has fared excellently during the longer period of economic recession the country has been faced with, which just goes to show that people will not only treat themselves to a good quality product but that even in tough times, are still prepared to pay a little more for it. And this is something restaurateurs can use to their advantage, within their establishment, feels Gary Ingram, sales director at Carpigiani UK Ltd. “Now with the fast approaching summer, chefs want to make sure they are making the most from the popular time for people to consume ice cream. Ice
cream doesn’t have to solely be a warm weather purchase though, with many caterers exploring the best ways to secure ice cream sales throughout the year,” says Gary Ingram. “Reflect seasonal changes in your ice cream offering by discovering the availability of locally sourced ingredients. Also consider making the most of particular events throughout the year – why not make a ‘Strawberries and Cream’ variety during Wimbledon or a ‘Mulled Wine’ flavour during the festive period. For the more adventurous chef, the development of savoury flavours has become more popular amongst diners, particularly amongst real ‘foodies’.” Homemade and artisan Homemade ice cream adds a real sense of quality, not just on the dessert menu but throughout your restaurant, advise Carpigiani. By making your own product you are also able to change your product to
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desserts suit your customer demographic – so if your customers are elderly, you will be able to produce the flavours that they may remember from their childhood, flavours like Honey & Ginger, Elderflower and Lavender. With younger customers, the need for more upto-date flavours like American cookie-Oreo, peanut butter and varieties with mix-ins (adding inclusions to their ice cream) are required. “When it comes to flavours, artisan ice cream production allows for the most extensive array to be made. And this can really set your establishment ahead of its competition – let your imagination run riot and create exciting new flavours, and add your favourite fruit or flavouring to developing something really special and unique,” Gary Ingram continues. “By introducing a variety of unusual flavours and traditional ‘old favourites’ to your existing menu, sales can be boosted even further. Offer a choice of flavours or theme your offerings depending on seasonal events – you could even make varieties for customers with special diets, something that is sure to get you the sales over your competition.” Soft serve ice cream, as opposed to artisan product, can also satisfy those with a sweet tooth quickly and easily, point out Carpigiani, whose equipment is manufactured with innovation and technological advancements in mind, its choice of machines a good starting to point to help the development of a dessert offering. “Use soft ice cream straight from the machine as a delicious sundae or cone or as an accompaniment to traditional puddings like apple pie and fruit crumbles. Soft-serve ice cream makes a pleasant change to bought-in tubs,” suggests Gary Ingram. Equipment help Homemade traditional artisan ice cream, of course, is a favourite amongst chefs and customers alike. Delicious, creamy and full of flavour, yet offering a lighter alternative to other desserts, customers are intrigued by innovative,
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vibrant varieties, while chefs can let their creative imagination run wild to produce some outstanding flavour combinations. Carpigiani’s latest Labo 812E ice cream machine, for example, has been designed to produce gourmet, artisan ice cream and delicious fruit sorbets in minutes. Combining a minimal footprint of just 365mm x 715mm x 660mm (w/d/h) this compact counter batch freezer has been designed with the same technology as the larger commercial models, say the firm, while ensuring optimum levels of space saving, and therefore making it ideal for professional kitchens where space is of a premium. The Labo 812E is simple to use by pouring the mix into the machine, turning the switch and waiting for the extraction signal. A built in H.O.M. automatic ice cream consistency control also helps ensure that the machine produces consistent production of high quality ice cream and sorbets, say Carpigiani (the Labo 812E is able to produce 11-17 litres of finished mix per hour). All of its components have been designed for easy cleaning, not only helping to comply with stringent regulations, but also ensuring that the Labo 812E can be ready to use again in seconds. “Homemade ice cream adds a real sense of quality, limited not just to the dessert menu but throughout the establishment. When a chef produces their own flavours they are also able to change the range to suit your customer demographic, seasonal variations, special events or even produce individual portions of personally chosen flavours to match the interests of a particular group,” says Gary Ingram, sales director at Carpigiani UK. “What could be more delightful than the front of house team bringing a dish of ice cream, made in the kitchen moments earlier and serving it at the table in front of intrigued customers? The Labo 812E allows for
just that, whilst ensuring minimal space is required, something that’s at a premium many kitchen.” Founded in 1946, Carpigiani has become a world leader in artisan and soft serve ice cream making equipment and is renowned for the reliability and longevity of its machines. It also runs the popular Carpigiani Gelato University training courses (call 01432 346018 or visit www.carpigiani.co.uk for more information). The Buffalo Ice-Cream Maker from Nisbets, is another piece of ice cream making that can help outlets to produce large capacities of professional-quality frozen desserts. “With no need to pre-freeze the bowl, simply add your ingredients and turn the machine on!” explains Robin Candy, Buffalo brand director for Nisbets Plc. “The powerful churning and freezing action ensures a smooth and professional finish, whilst the removable section of the lid allows additional ingredients such as dried fruit and nuts to be added at any stage of the freezing process. “The elegant stainless steel model is ideal for countertop preparation and comprises a 1.5 litre non-stick bowl that is removable for easy cleaning. This allows for an output of 1.5 litres of product every 30 minutes, which is ideal for busy outlets. Additional bowls are also available, so operators can benefit from the provision of additional flavours or styles. “And producing ice-cream inhouse not only allows operators greater control in what
flavours/types of desserts they have on the menu, it also means they can cater for customers with specific dietary needs or intolerances by creating icecream especially for them. Or why not really stand out from the crowd and make a statement with your ice-cream flavour? Chilli and chocolate or popcorn perhaps?’’ Menu creation “When it comes to providing an appetising and enticing dessert menu, the key is often in the writing of the menu,” says Christina Veal, director at New Forest Ice Cream (www.newforesticecream.com). “It is surprising how often a restaurant’s dessert menu just refers to ‘ice cream’. Think how much more tempting it would be if the menu highlighted the wonderful flavours being offered with a short and concise description of the quality ingredients within! Identifying the high quality of ice cream being sold to customers not only encourages purchase but also helps to position a restaurateur as a user of finest quality ingredients across the board. “As summer approaches it is also important to re-evaluate the flavours on your dessert menu. Having the key flavours of ice cream - vanilla, chocolate and strawberry - on the menu is essential, but why not start to look at more unusual ‘summer’ flavours? Popular varieties from New Forest include the vibrant, award-winning Oriental Ginger or even something exotic such as
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desserts Mojito sorbet or the delicious Peach Bellini ice cream.” Ice cream doesn’t have to just be a stand-alone dessert, either, point out New Forest. Carefully selecting flavours to complement another dessert can add a real depth and sense of quality to a dessert menu. For example, New Forest Ice Cream’s Clotted Cream flavour goes perfectly with a slice of homemade chocolate cake, suggest the company, and their award-winning and unique Liquorice flavour tastes great when used as an accompaniment to a citrus cheesecake, vanilla panna cotta or tiramisu. “Ice cream should not only be reserved for those eating a meal, or even those sitting down. Offering ice cream to take away can help increase profits and can draw customers inside an establishment. Ideal for outlets in tourist locations, ice cream makes the perfect impulse purchase. If promoted outside by point of sale, it can highlight the product as people pass by and can drive them in,” adds Christina Veal. Market insights “Kerrymaid has conducted independent research into the frozen desserts market, and has compiled the findings in its Share
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Top 10 tips for restaurants to make money from ice cream 1. Serve a premium quality brand that will offer marketing support. 2. Always ensure you have stock of the most popular flavours; Vanilla, Strawberry and Chocolate. 3. Have a wide variety of other flavours on offer – at least 10. 4. Promote the brand you serve – pavement signs, stickers etc will all drive in the crowds. 5. Look to offer additional income generators – flakes, sauces and toppings. 6. Give customers the option to trade up in size with a variety of cones – no one will ever go for the smallest! 7. Ensure you have products suited to children – pester power still works. 8. Have a dedicated dessert menu – it can increase dessert take up by 25%. 9. Ensure your staff are trained in selling, rather than just offering dessert. 10. Make certain that any coupes, or bowls, are clean and free from chips.
Good Times Report,” reports Grace Keenan, brand manager for Kerrymaid (www.kerrymaidangelito.co.uk), and providing some useful market insight for outlets. “According to the report, 53% of the 800 million desserts consumed in the UK every year are ice cream centred. The report demonstrates ice cream continues to enjoy sustained popularity, reinforced by research from Mintel, which measured an 85% penetration of the UK market in June 2013.” Partnership with a recognised brand such as its Kerrymaid Angelito, which has been popular consumers for more than 40 years, is one way in which operators can generate trust in their offer and drive sales, feel the company, whose Kerrymaid Angelito Ice Cream Mix aims to offers the taste of real Irish dairy with the smooth texture customers expect. “Kerrymaid Angelito gives a high return on investment too. A single case can provide revenue of up to £399, based on selling 100 deluxe sundaes at £3.99 each,” explains Grace Keenan. “A sizable 44% of respondents in the recent survey thought ice cream sundaes were great on their own, without a meal, and 32% would consider sundaes as a treat at any time of the day. 34%
saw ice cream sundaes as an alternative to a cake or other snack, creating an opportunity for operators to boost profits and grab a share of a market worth more than £933 million. “An essential part of British summertime culture, ice cream sales peak during this period, so we feel that it’s important for operators to adapt their offer to this profitable period. 76% of respondents to the Share Good Times Report expressed an interest in ice cream sundaes during this time, and operators can easily upsell consumers from a plain ice cream to a sundae by incorporating toppings such as DaVinci Gourmet drizzles, for example.” The majority of ice cream sales are impulse purchases, point out Kerrymaid, so using tent cards and menus with appetising imagery can drive sales (Kerrymaid Angelito boasts a range of eyecatching POS, including flags and swing signs). “Kerrymaid UHT Frozen Yogurt Mix which is virtually fat free, and contains less than 100 calories per serving, can also give operators the chance to stay ahead of the latest trends in the market and create a profitable point of difference in their offer,” suggests Grace Keenan. “According to Mintel, sales of frozen yogurt have doubled in the
last three years, and this demand is generated through a high number of repeat purchases – 48% of respondents in the Share Good Times Report had tried it and said they would do so again. Frozen yogurt remains relevant in all day parts, with one third of all respondents viewing it as an anytime treat. “Overall, women consume more frozen yogurt than men; 73% of females said they eat frozen yogurt every three to six months. Consumers perceive it as a more virtuous choice, with 50% of respondents saying they saw frozen yogurt as healthier than ice cream. “Operators looking to provide a speedy service will be pleased to know that Kerrymaid UHT Frozen Yogurt Mix is prepared in a fast, single-step process. This makes it suitable for serving in a vast number of locations: 61% of respondents would be happy to see frozen yogurt at leisure attractions, while 58% thought it suitable for coffee shops, and 75% thought it well-placed in fast food-style outlets. “Like Kerrymaid Angelito Ice Cream Mix, Kerrymaid UHT Frozen Yogurt Mix can be upsold with a range of different personalised toppings: syrups, fruit, nuts and granola are the most popular. Syrups from DaVinci Gourmet’s Fruit Innovations range can be added to the mix when it is in the machine, creating flavoured options as varied as Lemon and Lime, Pineapple and Passion Fruit. “Both Kerrymaid Angelito and Kerrymaid UHT Frozen Yogurt Mix can be stored at ambient temperature, simplifying storage and ordering, and reducing costs for operators.” “Ice cream is a perennial favourite across the UK. It’s been voted the number one dessert in pubs (according to Menurama, Desserts Out of Home, 2013) and last year’s heat wave really helped to push the popularity of this iconic product. And yet in other sectors we are seeing a decline in dessert sales – research from NPD last year showed that like-for-like sales had fallen by 6.4% in 12 months (according to NPD Group, Food, July 2013). The same research also showed that the importance of dessert to both consumers and operators had
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fallen, presenting a real challenge to operators as there is huge potential to drive footfall and sales (and increased profitability) with desserts,” observes Mike Godwin, managing director of Amore di Gelato (www.amoredigelato.com). “This is especially true with ice cream, which has big appeal amongst health-conscious diners looking for something lighter than a heavy cake based product. Ice cream has a unique benefit to chefs in being incredibly easy to offer at many different portion sizes, and therefore price points – also bringing on board those consumers looking for good value when eating eat out. “It’s also an incredibly versatile product, perfect for use by itself or part of a wider dish. Chefs have the opportunity to really make use of ice cream, putting their own stamp on it if they wish by adding nuts or syrups for example. “Key to attracting new customers is to keep on top of trends; you’ll know that interesting flavours are big right now, and this certainly extends to desserts. Offering something a little different can be just the enticement a customers need to indulge on a sweet treat! Amore di Gelato, for instance, has launched a new grape flavour ice cream, with real fruit pieces, tapping into the healthy food trend as well as the ‘I want to try something new and exciting’ mind-set of today’s diners.” Traditional The UK’s burgeoning ‘away from the home’ ice cream and desserts market has led to significant diversification by manufacturers who now seek to introduce ever more unusual flavour combinations to satisfy consumer demand. Yet, says Rebecca Manfredi, managing director of wholesale ice cream manufacturer Suncream Dairies, operators should not lose sight of the importance of tradition when planning their menus. While early season sunshine, world flavour trends and a flourishing eating out sector are all contributory factors to an increased demand for diverse ice cream products, there’s still a place for ‘old favourites’, even though
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they may now feature a contemporary twist, feel the company. “All caterers can easily enhance their menus – and maximise their profits - with high quality, great value, ice cream desserts,” says Rebecca Manfredi.“Generally considered by customers to be a treat at the end of a meal, caterers can capitalise on the indulgence factor by encouraging customers to spoil themselves and round off their meal with a tempting ice cream dessert,” she adds. The ice cream sector has grown significantly in recent years and that, feels Rebecca Manfredi, is mainly due to a greater ‘eating out’ culture amongst all age groups. “When you take into account a population which enjoys more leisure time than ever before, you will find more people are eating out, more frequently” adds Rebecca Manfredi.“Add to that the fact that the traditional ‘feel good’ holiday factor lasts much longer nowadays – typically March to October – as well as the myriad of ice cream flavours which can enhance menus at any time of the year, and you have a fantastic opportunity for growth.” Recent research by Suncream (www.suncreamicecream.com) has found that while children still prefer traditional fruit-based or chocolate flavoured ice creams, young adults are more inclined to choose exotic flavours such as Suncream’s Mango Sorbet. Men seem to prefer a contemporary take on traditional desserts – such as Suncream’s Gelato Gold Toffee Apple Crumble ice cream – while women enjoy the more unusual flavour combinations such as Suncream’s Gelato Gold Amaretto Cappuccino.
Suncream’s Gelato Gold Amaretto Cappuccino.
Interestingly, says Rebecca Manfredi, and to meet the growing demand amongst consumers for a ‘healthy option’, Suncream’s award-winning Diabetic low fat ice cream, which contains less than 1% fat, is increasingly popular with slimmers and those on reducedfat diets. Presentation Rebecca Manfredi advises though that whether you offer an unusual flavour combination or give an old favourite a contemporary twist, the key to increasing revenue and maximising profit opportunities is to ensure that the desserts are visually attractive and are described appealingly – and accurately - on the menu! “You need to be able to capitalise on the ability of a beautiful dessert to prompt spontaneous indulgence!” suggests Rebecca Manfredi. “Simple touches like choosing your crockery with care and making sure it complements, the colour of the ice cream and size of the portion, only take a minute but can make a lasting impression. Present the ice cream on a beautiful plate instead of in bowls or high-sided dishes which can squash the scoops, and decorate it tastefully with top quality ingredients which perhaps reflect or complement the ice cream ingredients. “It’s also really important that you let your customers know what’s on offer. So ensure you display some eye-catching menu cards and boards, and that you use plenty of branded point of sale material – such as pavement boards and window stickers - to communicate what’s available.” Rebecca Manfredi also advises
operators to know their desserts and check which are suitable for special diets.“In addition to the aesthetic elements of your desserts menu, a clear understanding of food intolerance issues and allergens is an increasingly important factor in menu planning,” she adds. Good supplier relationships “One of the challenges for restaurants and food service operators is to strike a balance on their dessert menus between the often ordered traditional favourites and the more unusual specials that may just appeal to someone who doesn’t usually eat a pudding,” feels Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni (CQS). “We work very closely with our food service clients through samplings and tastings to help them make the right decision about which products to buy, and in turn with five dessert suppliers who all help us to help our customers create the optimum dessert menu. “It is important to us to work with people who are passionate about their produce and who want to help us bring authentic Italian food to our UK based customers whilst providing guidance on the best way to serve these products. For example, traditional Italian gelato is usually served slightly warmer so that it doesn’t freeze the taste buds, and ensuring that diners can savour the fresh natural ingredients. The correct preparation and presentation of a dessert can make all the difference.“ CQS work with artisan producers Joe Delucci’s who produce a huge range of Gelatos – the most popular flavours being traditional vanilla, hazelnut and toffee. More recently they introduced their Parmesan ice cream. “This ice cream is a fantastic way to add Parmesan flavour to any cold dish, but is particularly delicious served as part of the cheeseboard with tomato and basil,” explains Sandro Bevilaqua. “The Parmesan ice cream should be served in a small ramekin - just one scoop. Although it looks like ice cream the taste is amazing as it just
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desserts Baked treats solution “A selection of tempting sweet baked goods can entice customers. For many busy establishments, however, baking from scratch just isn’t a viable option due to having a semi-skilled workforce or time restrictions. The key is to use the right products for the skill levels deployed at the time,” says Dawn Foods’ marketing manager Jacqui Passmore. “At Dawn Foods we have a range of American style frozen and ready to serve sweet baked treats that reflect the latest taste trends and enable operators to offer consumers new, different and exciting eating experiences. For example, our premium ready to serve Salted Caramel Muffin can simply be turned into a dessert by warming and adding ice cream, and even a luxurious chocolate sauce. Adding this extra depth makes desserts look and taste more unique and encourages repeat business as consumers will be keen to come back for more individual creations. “This year we’ve introduced a new range of ready to serve Seasonal Spring/Summer Muffins available in Raspberry Ripple, Strawberries & Cream and Cherry & White Chocolate flavours, as well as a Blackcurrant and Yoghurt Cookie, which can also be effortlessly made into appetising desserts. Research shows that consumers are more inclined to buy products such as these if they are seen to be limited edition offerings which are only available for a short period of time. This offers caterers a great way to persuade a customer to indulge and encourages repeat purchase because customers will want to make the most of the new, short term, appealing treat.” Another range of Dawn (www.dawnfoods.co.uk) products that can be served in a variety of food outlets are its versatile Mini Loaf Cakes which are ready to serve smaller individual versions of traditional large cakest. Dawn’s range of ambient ready-made Pruve tartlets also come in a versatile range of shapes and sizes from square and straight-edged, to a complete round circle, allowing operators to easily create a more unique, tempting and
tastes like Parmesan cheese, and is a light caramel colour with a creamy texture. By adding an ingredient like this to a more traditional cheeseboard, gives customers the best of both worlds – the chance to try something new but also to enjoy other more traditional flavours.” One of the issues for busy chefs is having access to easy to use quality products that not only make their lives easier but that will guarantee customer satisfaction, acknowledge CQS. “Our supplier Vittles has been
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individual offering by topping with fruit and finishing with cream and adding chocolate decorations to produce premium-looking desserts with absolutely no baking necessary. “As well as our ready to serve products, our versatile American Style Cookie Pucks are frozen ready-to-thaw pucks that are very simply baked in a matter of minutes and then served,” adds Jacqui Passmore.“Available in favourite flavours such as Double Chocolate Chip and Oatmeal and Raisin, as well as a Luxury range including Cranberry and Belgian White Chocolate and Triple Belgian Chocolate flavours, our Cookie Pucks produce the distinctive aroma of freshly baked cookies in your premises tempting consumers to purchase. The easy to use format also makes these cookies an ideal product to use to update dessert menus and use as a dessert base, or in an ice cream sundae, or ice cream sandwich. The options are endless! “We also know that taking inspiration from a product’s heritage is predicted to be a big trend this year. With consumers’ long term love of muffins, cookies, donuts and luxurious American desserts, such as Banoffee pies, showing no sign of losing appeal, American sweet baked goods are predicted to be a firm favourite in 2014. We expect to see a lot more products with US influences that will entice consumers and offer them their very own slice of America.”
producing hand-made desserts for nineteen years, and our customers have been delighted with their products. Their Banoffee Pie, for example, is our most popular dessert with its sweet pastry case filled with a rich caramel made in the traditional way of boiling condensed milk topped with bananas and ice cream,” adds Sandro Bevilaqua. “As well as the more traditional portioned options, Vittles also produce a range of individual puddings that give chefs a great chance to present a dessert with a
really great wow factor. The range includes individual Fruits of the Forest cheesecake, the delicious Trio of Chocolate – three layers of dark, white and milk fresh cream chocolate mousse set on a rum moistened sponge and dusted with cocoa powder and the unusually named Chocolate Junkyard – a rich Belgian chocolate mousse on a chocolate sponge base decorated with chocolate sweets and shavings. “For those looking to create truly authentic Italian desserts menu our supplier Pasticceria
Torino may provide the answer. Pasticceria Torino is a traditional Italian supplier and family firm based in Turin which has been making desserts for over twenty years using recipes that have been passed down from generation to generation.” GQS feel that their puddings offer a restaurant owner the chance to add a little extra Italian inspired personality to their dessert menus with a combination of unusual names and delicious flavours. Their Vittles range includes Pinolata – Torta Della Nonna (Grandmother’s Cake - layers of shortcrust pastry filled with maraschino flavoured patisserie cream and decorated with pine nuts dusted with icing sugar), Cannoli Siciliani (pastry roll filled with sweetened ricotta cheese and dipped in chocolate pieces topped with fruit), Foresta Nera (Black Forest - two layers of cocoa sponge cake soaked with rum and filled with zabaglione cream decorated with flaky chocolate and dusted with icing sugar) and Amaretto Torta (layers of Amaretto liqueur soaked sponge filled with cream, decorated with crushed macaroons, topped with Chantilly cream and whole Amaretti). In March this year they introduced a new frozen dessert from Artesina – a Ricotta Cheese and Pear cake - double layers of almond biscuits and hazelnuts, ricotta based Chantilly cream with pears in syrup and artistically decorated with icing sugar. “Once the dessert menu has been developed and the presentation of each dish has been agreed with all of the kitchen and serving staff, restaurant owners just need to spend a little time thinking about how it is marketed to customers. There is a really fine line between immediately presenting a dessert menu as soon as plates have been cleared and leaving it so long that customers think they have been forgotten or simply ask for the bill,” concludes Sandro Bevilaqua. “Prominent specials boards can help but many restaurants use these only for starters and main courses – creating a range of desserts specials that are visible at the time of ordering may help persuade a customer to leave room for a pudding!”
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olive oil
Authenticoifty testing
olive oil
Authenticity of food and drink products and ingredients has become steadily more important to the consumer – and hence to regulatory authorities – in recent years, report Campden BRI, who have recently been chosen by the Rural Payments Agency to carry out chemical testing to ensure the authenticity of olive oil imported into the UK. Combating fraud Ingredient substitution can be classified as a fraudulent activity and is defined, by the Food Standards Agency, as “the deliberate placement on the market, for financial gain, with the intention of deceiving the consumer, covering two main types of fraud. These include the sale of food which is unfit and potentially harmful, as well as the deliberate mis-description of food, such as products substituted with a cheaper alternative.” Typical questions asked are: is the rice basmati, is the burger really beef, and is the fish finger really cod? Additionally, is it Florida orange juice, is the olive oil really extra virgin (or is it even 100% olive oil?), and has this ‘fresh’ meat in fact been frozen and subsequently thawed? These types of questions require a range of different techniques to determine the answers - including chemical and biochemical analysis, DNA fingerprinting, and various forms of spectroscopy and microscopic evaluation. In some cases, documentation and paper trails (traceability) will be vital. Legislation and customers demand that manufacturers and retailers know the answers to authenticity questions. Campden BRI has developed a wealth of expertise over many years in matters ranging from fruit juice adulteration to genetic modification. Amongst the many issues that they have been able to help with are meat and fish speciation, rice and wheat variety identification (including pasta adulteration with common wheat), coffee adulteration, herb and spice adulteration and authenticity, starch authenticity, fruit identity and chocolate composition and identification of type. This indicates how significant authenticity is as an issue. Quality indicator Authenticity is important because certain food characteristics, such as their origin and exact nature, are indicative of higher quality. Such products are usually more expensive to produce (the raw materials are often more costly), and so passing off a cheaper or less desirable alternative as the higher grade product can be very lucrative to a rogue trader.
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The recent exposé over horse meat in beef products is evidence of this. This followed on from the incorporation of non-permitted Sudan dyes into spice ingredients to increase their colour and apparent quality, and the addition of melamine to milk powder to give the impression of a higher protein content. The melamine issue had health consequences as well as commercial ones. These have collectively demonstrated to the public the fact that food fraud can be very lucrative, and also dangerous to the consumer, and that those intent on fraud put in a lot of effort to hoodwink the industry and the authorities. Olive oil in particular The authenticity of olive oil has always been very important. Recent studies in the USA and Canada have suggested that oils are frequently April 2014
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olive oil not of the standard or quality expected. Now, new EU olive oil regulations are coming into force in the UK to help ensure that olive oil is marketed correctly and to provide a deterrent against fraud. Legislation that dates back to the 1960s is primarily concerned with the definition of grades of olive oil, and their means of analysis. The new Commission Implementing Regulation (No 1348/2013) updates certain methods of analysis as well as certain limit values for the characteristics of oils, to ensure the implementation at Union level of the most recent international standards established by the IOC (International Olive Council). The EU legislation describes several grades of the product, namely: 1. Extra virgin olive oil – best quality cold pressed oil. 2. Virgin olive oil – made from riper olives, lighter taste. 3. Lampante olive oil – (suitable for oil lamps) requires processing before it is suitable for human consumption. 4. Refined olive oil – olive oil that has been purified. 5. Olive oil composed of refined and virgin olive oils – plain ‘olive oil’. 6. Crude olive-pomace oil – solvent extracted, should only be used for industrial purposes. 7. Refined olive pomace oil - obtained by refining crude pomace oil. 8. Olive-pomace oil – a low grade olive oil, consisting of a blend of Virgin and refined pomace oil. These grades are defined in the legislation by a series of chemical and sensory parameters. A retail price comparison of some grades demonstrates why authentication of the products is most important. Substantial illegal profit can be made by mixing even small amounts of lower grade oils into a higher grade, or by misleading labelling. Pomace olive oil 3 litres £9.70 32.3p per 100ml PDO Extra virgin olive oil 500 ml £7.50 1.50p per 100ml Greek Virgin Olive Oil 500 ml £5.95 1.19p per 100ml Campden BRI has been chosen by the UK Rural Payments Agency to carry out chemical testing to ensure the authenticity of olive oil imported into the UK. The analysis will be carried out at the state-ofthe-art laboratories at Campden BRI’s headquarters in Chipping Campden, Gloucestershire. Their analysis work will form an integral part of conformity checks carried out at olive oil bottlers and retailers and they will analyse batches of olive oil for a range of lipid components. These tests will determine if the olive oil grade declared on the label is genuine. “Food authenticity continues to be a high profile issue and the testing of olive oils is taking place in all European Union Member States,” said Dr Julian South, head of chemistry and biochemistry at Campden BRI. “We are delighted to have been chosen by the RPA to help industry and government meet the challenge of beating food fraud. This contract reflects our position as a trusted and respected centre providing technical excellence to the food and drink industry. Olive oil is a valuable commodity and fraud is on the increase. The chemical analytical techniques that we will be using are ones with which we are very familiar, but the interpretation of results needs experience and understanding. “We will be responsible for all the testing of Extra Virgin olive oil, Virgin olive oil, olive oil composed of refined olive oils and virgin olive oils, and olive pomace oil imported into the UK. The contract is to analyse batches of olive oil for a range of lipid components which are used to categorise it into different grades (Extra Virgin, Virgin, etc.). These results, in collaboration with sensory analysis to be undertaken by a laboratory approved by the International Olive Oil Council, will be used to determine whether the grade declared is genuine.”
Industry needs to have a resource to help them tackle authenticity issues, and to help them identify suitable modern analytical approaches to verify claims made on packaging and to confirm the identity of raw materials. Non-targeted screening methods are being sought by the food industry since these are not generally available. This project will look at the potential for new and emerging analytical techniques to fill some of these gaps to provide rapid and costeffective ways of ensuring the authenticity of foods and drinks and detecting adulteration (more information on the project and related techniques can be found at www.campdenbri.co.uk/research/foodauthenticity.php
Raising awareness Olive Oil World is the Europe-wide promotion programme of the European Union’s olive oils, and it has developed a UK campaign to help promote awareness of the benefits and meaning of D.O.P. Extra Virgin Olive Oils. D.O.P./P.D.O. (Denominazione d’Origine Protetta / Protected Designation of Origin) is defined by the European Union and is connected with the specific geographical area that defines the quality, taste and other singular characteristics of the Olive Oil. D.O.P. Olive Oil can be recognised by the D.O.P. symbol which is important as it denotes the quality and authenticity of the product. It also helps promote agricultural products and foods that have special value because of the way or place in which they are produced.
Further developments Concurrently with this contract, Campden BRI members have also decided to fund research into the development of 'next generation' analytical techniques to protect the food industry from fraud.
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profile
Launching Lupetta
Half a century in the making Already well known for their Lupa (meaning ‘wolf’) brand in the foodservice and catering arena, the name Lupetta (meaning ‘wolf cub’) is a neat and natural extension for the company in creating a retail line. “Lupetta means wolf cub so Lupa equates to catering products in large packs whilst Lupetta equates to retail products in small packs!” says Donatantonio’s current CEO, Simon Bell. In fact,‘unearthing’ this brand name from archive material was the easy part, reveals Simon Bell. It had always been ‘in mind’, whereas positioning it has been the challenge. “We did a substantial amount of research over a nine month period into the retail environment for Italian products, the framework in which the brand might operate, consumer segmentation and their rational and emotional needs, as well as wider consumer trends,” explains Simon Bell. “We focused on Italy; its fashion, art, architecture, design and history. We then delved specifically into Italian food; how people eat, the ingredients they use, and the regionality of the ingredients was a stand-out feature. We looked at cookbooks, celebrity chefs, magazines, blogs, cookery programmes, as well as an overview of the UK food retail and restaurant scene. It was a pretty comprehensive project which informed the positioning and the look and feel of the Lupetta range.” Originally, it was a far-sighted Vince Donatantonio who had registered the name ‘Lupetta’ back in 1967 with a view to launching a range of the finest ingredients back then, but little progress was made, perhaps because the timing wasn’t right, feel the firm upon reflection. After all, points out the newly-launched Lupetta web site (www.lupetta.co.uk), if you wanted to buy olive oil in the late 1960s you went to the chemist, and Spaghetti Bolognese was about as adventurous as cooking got for most British families!
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Luigi Donatantonio, an immigrant from Naples, originally set up a delicatessen in Clerkenwell in 1902 to serve the Italian community in London, importing only the very best ingredients from his homeland. The business has, of course, since gone on to grow, becoming the successful fine food importer and distributor we know today and having passed from generation to generation in the process. The company has also held a Royal warrant since 2001. Thus, the ‘delay’ in launching Lupetta – which is initially being aimed at the nonmultiple sector first - simply means that perhaps unlike some of its competitors in this area, Donatantonio can further demonstrate its heritage and culinary credentials due to having become a well-known brand in catering and foodservice during the intervening five decades. Launching a dedicated retail line at this point also recognises how essential Italian ingredients and cuisine have now become to the British consumer, particularly one who is increasingly aware of the regional differences in Italy via travel, cookery books and magazines, as well as television programmes featuring celebrity chefs. “I think the positioning of Lupetta as a curator of the best quality regional Italian ingredients fills a gap in the market. We also believe that our vast experience of Italian sourcing gives us a commercial edge. There are many overpriced and badly packaged Italian ingredients on sale. We’re here, with Lupetta, to bridge that gap,” states Simon Bell. Right time Simon Bell, who has now been with the company for over five years (his background including time at United Biscuits and The New Covent Garden Soup Company), has overseen a significant increase in turnover at Donatantonio, and as a result the company
feels that it is now in pole position to tackle the competitive retail market with Lupetta, its first foray into branded retail products in several decades. Donatantonio confirm that Lupetta is their direct response to current consumer culinary interest in provenance and regionality, and that they are aiming to tap into the increasing home-dining and scratch-cooking trends. Positioned as store cupboard essentials, Lupetta is therefore targeted specifically at time pressed households who wish to create simple dishes using authentic Italian ingredients that meet their desire for quality and great taste, and the company says that it is sourcing only from accredited suppliers who meet their exacting standards. “British consumers associate Italian food with quality, great taste and authenticity – and with our long heritage in importing from Italy we feel the time is now perfect for the company to launch its own retail brand. Each product in the range will be the best local example from the region,” says Simon Bell, who also feels that the company would have been missing out on a huge opportunity in not creating a retail line. At the same time, the company are aware of increased consumer interest in authenticity and provenance in the wake of recent food scares. Initial range The initial collection includes Cherry Tomato
April 2014
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The Mediterranean ingredients supplier, Donatantonio, has just launched a new brand called Lupetta, which is aiming to feature some of the finest ingredients Italy’s twenty regions have to offer, and represents the company’s latest foray into retail for some time.
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profile
Sauce and Semi-Dried Cherry Tomatoes from Sicily, San Marzano Tomatoes DOP from Campania, Balsamic Vinegar of Modena PGI and ’Nduja Paste (a spicy pork spread from Calabria), and it clearly denotes on each item which region it has been sourced from. Some have
been sourced from existing suppliers for their foodservice products, whereas others have involved new suppliers, report Donatantonio. The company plan to add a further five to six other products to the range shortly, followed by a further five to six three months later, until they have established 20 to 30 lines in the next 12 months, and including products such as pasta, pesto, rice and olive oil. The launch is also being backed by a comprehensive PR, marketing and advertising campaign, presence at industry events such as Speciality and Fine Food, and the dedicated web site which will contain recipe ideas and usage suggestions. The Cherry Tomato Sauce (RRP £2.75) comes in a 330g glass, traditional ‘beer’ bottle style and features Sicilian cherry tomatoes bottled within 24 hours of harvesting utilising modern production methods. It is a 100% natural, preservative and gluten-free, ready to use sauce ideal as a base for pizza and pasta sauces and chilled soups, suggest the company. The Semi Dried Cherry Tomatoes (RRP £4.89) are supplied in 200g glass jar and feature semidried Sicilian cherry tomatoes from the province of Ragusa. Greenhouse grown in mineral rich soil they offer a juicy taste and can be added to pasta, meat and fish dishes, or served as a cheese board accompaniment, advise Donatantonio. Tapping to into the trend for spicier flavours in their ’Nduja Paste (RRP £4.99) supplied in
175g glass jar. A traditional spicy Calabrian spread made with Calabrian pork, red peppers and extra virgin olive oil it is gluten and dairyfree, and can be used in pizza and pasta sauce, or spread over ciabatta or crostini. An initial range would not be complete without San Marzano Tomatoes (RRP £1.75) which are supplied in a 400g tin. Grown near Mount Vesuvius and harvested by hand, they are a DOP product, offering the ultimate base for pasta and pizza sauces, claim Donatantonio. In fact, BBC2’s The Restaurant Man programme said San Marzano tomatoes are “the essence of Neapolitan cooking”,“the tomato of Italy” and “for proper Neapolitan pizza, there is only one tomato … San Marzano.” The initial range is completed by a Balsamic Vinegar Romagna (RRP £2.69), supplied in a 250ml glass bottle and sourced from a 120 yearold Modenese producer. PGI certified it features a 45% grape must, and it is ideal for use as a salad dressing ingredient or for glazing a host of meat and fish dishes, suggest Donatantonio.
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review
Success for new show Casual Dining (Business Design Centre London on 26 and 27 February) – one of the year’s most hotly-anticipated trade event launches – proved to be a big hit with buyers, attracting 3,655 attendees (excluding revisits) from across the casual dining sector. Well received Combining a bustling central trade exhibition with a packed programme of standing-room only Keynotes, Casual Dining delivered on its promise to be the dedicated event that this dynamic sector had been waiting for. Offering established and new casual dining operators the opportunity to meet up with existing and potential suppliers, to network, discover new products, and keep up with changing market trends, Casual Dining was hailed as a significant and overwhelming success by its organiser, Diversified Communications UK. More importantly, feedback from across the show floor has been full of praise for the launch. Busy, vibrant, relevant, innovative, excellent, and essential – were just some of the words attendees have used to describe the 2014 show, with one visiting Orkney hotelier commenting that it was “well worth the 1,500 mile round trip”. Louise Direito, from the pipeline innovation team at Yum Restaurants International, was another satisfied attendee. “Casual Dining is an excellent show. It is great to have an event that finally brings the industry together,” she said. “Casual Dining was packed full of quality seminars with excellent speakers and great suppliers,” agreed Paul Pavli, operations director at Punch Taverns. “It’s a trade show that I’m sure will become a must do 48
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every year.” Anthony Pender, managing director at The Yummy Pub Co (who appeared at the show as part of the Future Directions of the Pub Sector panel, hosted by Propel Info’s managing director Paul Charity), was equally upbeat – calling Casual Dining a “welcome change” to the trade show calendar, and complimenting its “diversity of stands”, and adding that he “would definitely recommend more pub operators visiting Casual Dining next year”. A who’s who The show’s aisles were buzzing with a ‘who’s who’ of the sector, with many of the UK’s biggest pub groups and branded restaurant chains in attendance, including Amber Taverns, Ask Italian Restaurants, Browns Restaurant & Bar, Carluccio's, Drake & Morgan, Enterprise Inns, Fuller, Smith & Turner, Giraffe Concepts, Gondola Group, Greene King, Hard Rock International, Jamie Oliver Restaurant Group, JD Wetherspoon, LAS Iguanas, Living Ventures, Mitchells and Butlers, Nando's, Spirit Pub Company, T G I Fridays UK, The Restaurant Group, Tragus, Wagamama, Wahaca, Whiting & Hammond, Whyte & Brown, Yo! Sushi, and Zizzi Restaurants. More than 1,300 independent outlets were also represented and of those, around a fifth (21%) cited a corporate spend in excess of £500,000. Restaurants, pubs and
bars, and wholesalers and distributers were by far the show’s biggest audience (31%, 23% and 15% respectively), followed by contract caterers at 12% and hotels at 9%. “Casual Dining promised something different. What we got was buyers and operators looking for authentic, innovative, imaginative ideas. They came with open minds and eager to learn. It was our pleasure to spend two days doing what we do well, being appreciated and gaining new clients,” said exhibitor Angus McKenzie, managing director, of Kimbo Espresso Italiano. The high turnout at the show (both in terms of quality and quantity of visitors) reflected the growing popularity of casual dining within the hospitality industry. Having doubled in size in just over a decade, the casual dining market is now worth £7bn, according to Peter Backman, managing director of the insights firm Horizons (host of the show’s opening Keynote). And for many, the launch of the show itself was a clear sign that casual dining was thriving and gaining in both recognition – and sales. “Big thanks really must go to
all our exhibitors and partners who have supported the launch of Casual Dining right from the start,” said group event manager Chris Brazier. “We knew that expectations were going to be high – particularly because there’s been nothing quite like it before. But the way it has been so positively received – by thousands of suppliers and operators, from right across the UK – has been truly amazing. “We now have an exceptional foundation from which to grow and develop over the coming years. I’m looking forward to Casual Dining 2015 already!” Casual Dining Innovation Challenge Awards 2014 “As a way of showcasing London Velvet to our potential customers, Casual Dining delivered on every level. We were able to engage with both independent free trade operators and large restaurant and pub groups alike – a perfect visitor mix," commented David Green, owner of London Velvet (a crafted blend of Porter Ale and Fine Cider, William Sharvatt’s London Velvet was commended at the event’s first Innovation Challenge Awards). Designed to promote and April 2014
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review celebrate genuinely new ideas in the market, including brand new innovations and new twists on established concepts, the Innovation Challenge Live saw 15 finalists pitch their ideas to a panel of industry judges on the second day of the show. The panel included Karen Jameson, acting head of food at Nando’s; Jo Haslam, director at TLC Inns; and Simon Stenning, foodservice strategy director at Allegra. Casual Dining Innovation Challenge Gold Award recipients were Haywood Drink Products for Liquor Whipped – a 14% premium vodka infused drink and dessert topping; and Purbeck Ice Cream for Dorset Blue Vinny Ice Cream – a natural and versatile ice cream made with Dorset Blue Vinny Cheese. “We are thrilled and excited to win this award, recognising the accolade for the product as well as the imagination and creativity of our fabulous team!” said Hazel Hartle, co-founder of Purbeck Ice Cream. Winterhalter’s UC Series DeMatik warewasher was also commended for it ecocredentials. Casual Dining Interior Design Award Winners 2014 Show highlights included the announcement of the winners of Casual Dining’s prestigious Design Awards. Reflecting the importance of design in conveying brand identity, creating ambiance, and, ultimately attracting and retaining customers, the awards highlighted the abundance of creativity at work in today’s casual dining establishments. The shortlist included selected interior design projects from thirty-nine finalists. Under the chairmanship of leading design commentator David Worthington, chairman of Designersblock and H&M Group, the judges (Afroditi Krassa, founder of Afroditi Krassa Design, who was commissioned by Julian Metcalfe to design the
Itsu brand; Theo Williams, creative director of Designed and Sourced, and former head of design at John Lewis Home; and Simon Kincaid, associate director of Conran and Partners) applauded the number of exciting award entries; commenting that had inspired much debate among the panel. Winner of Best Designed Independent Restaurant Graze Bar, Brewery & Chophouse in Bath (operated by Bath Ales, designed by Simple Simon Designs) – “It looks great, stylish, welcoming,” said the judges. Highly commended for its “integrity and creativity” - Rosa’s Thai Café, London (operated by Rosa’s London Limited, designed by Gundry And Duckers/Buro Creative). Winner of Best Designed Multiple Restaurant Vapiano with sites in Austria and Germany (operated by Vapiano Franchising International GmbH, designed by Matthew Thun, Milan). Singled out by the judges as a brand that “works anywhere in the world”, they praised its “integrity of concept, and application to site”. Highly commended for its “strength of brand” - Chilango, London (operated by Chilango, designed by I-AM Associates). Winner of Best Designed Casual Dining Pub No 11 Pimlico Road, London (operated by Darwin & Wallace, designed by Buro Creative/Fusion DNA) – “Classy, fresh and considered” said the judges. They also praised its “careful selection of simple but classic fittings”. Highly commended for its “excellent architecture” - Hall & Woodhouse, Portishead, Somerset (operated by Hall & Woodhouse Ltd, designed by Mackenzie Wheeler). Next year Looking ahead to 2015, Diversified UK estimates that
Casual Dining (including the Design Awards and Innovation Challenge Live) will return to the Business Design Centre, Islington, London, on 25 and 26 February 2015 (for more information, visit www.casualdiningshow.co.uk).
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“It’s fantastic to finally have a trade show dedicated to this part of the dining out sector. The keynote speakers brought a huge amount of insight and knowledge and were well worth the attendance alone,” Aaron Moore-Saxton, COO of Pizza Hut Restaurants. over 85% of the show’s 118 exhibiting companies will rebook (many have already requested to increase the size of their stands), whilst growing interest from a raft of new companies ensures that exhibition space will certainly be expanded to include some of the Upper Feature Level at the Business Design Centre next year. In addition to hosting the show’s awards, the Casual
Dining Keynote Theatre was a hive of activity throughout. Powerful Keynotes – led by a stellar line-up of industry big hitters including Jens Hofma (Pizza Hut Restaurants), Peter Martin (CGA Peach), Simon Stenning (Allegra), Alex Reilley (Loungers), and Andrew Guy (Ed’s Easy Diner Group) – ensured that the comprehensive free education programme was one of the most commented upon features of the event.
PAPA welcomes a new member Pathos Continental Foods – a leading direct importer of continental foods and ingredients – has announced that it is happy to be joining the family of the Pizza, Pasta & Italian Food Association (PAPA) this month. They have a portfolio of over 200 quality products coming directly from factories (mainly in Italy) which have quality accreditations such as BRC, ISO and/or IFS. They offer a wide range of products including olive oils & vinegars, olives & antipasti, condiments & tomato products, tinned vegetables & pulses, pasta & rice and Continental cheeses & charcuterie. Their main brands are Pathos, Mara, Brescialat, Alcaruno, Pavoncelli and Trinita. They offer every day competitive prices and all stock is held in their 20,000 sq ft warehouse located in Dartford, UK. They deliver nationwide Monday to Friday (two to four
days lead time), with free delivery for orders of £300 minimum (£25 delivery charge will apply to orders below) and they welcome orders of any assortments. Their customers report that along with delicious products, Pathos is able to offer an excellent customer service (their employees having good experience in the food service business, and able to help with any query). Pathos will be present at Hotelympia (Excel London – 28 April to 1 May 2014 on Stand 4458) and at IFE (Excel London – 22 to 25 March, 2015 on Stand S4536). Call (0208) 274 3369, visit www.pathosolives.co.uk, or send an email to enquiries@pathosolives.co.uk).
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stop press
New EC Food Information for Consumer Rules New EC Food Information for Consumer rules come into force this December which will require food retailers, including bakers, to ‘label’ the foods they sell more clearly. While most bakers escape the full extent of the new EC regulations, because they make and sell products through their own shops, they are still included in the basic requirements which means that they must declare any allergens (there are 14 specified) their products contain. To do this, they must know precisely whether the ingredients they use contain, or have had contact with, allergens. And, because the new regulations specify that the responsibility rests solely with
the business whose name appears on the product, it is essential that food retailers make sure they can demonstrate that they have made every effort to get this information if they are to have any sort of due diligence defence if something goes wrong. This also means that those buying in ready made products from other manufacturers but under their own brand or retail name, now have the responsibility firmly placed on their shoulders. For those bakers making products to be sold by third parties, the new regulations require that full labelling will now be required, including a full list of ingredients with any allergens clearly highlighted.
Recipe Idea Fillet of John Dory with Chargrilled Asparagus, Poached Egg and a Classic Vinaigrette (serves 10) With Easter just around the corner, M&J Seafood have devised a healthy recipe using fresh John Dory fillets. Often named St. Peter’s fish (as he is alleged to be the origin of the distinctive dark ‘thumbprint’ - or spot - on its side as a thank you for some help with his tax). John Dory varies in size from smaller 230g450g fish up to 2kg and is best when filleted. The flesh is creamy-white, with a dense texture similar to Dover Sole, which holds up well during cooking. Ideal pan-fried or grilled, John Dory works well with Mediterranean flavours, salsas, and peppery sauces. Ingredients John Dory fillet (10, cut in half diagonally), Wholegrain mustard White wine vinegar (20 tsp), Olive oil (20 tbsp), Malt vinegar (10 tbsp), Asparagus (60 pieces), Free range medium eggs (10), Flat leaf parsley (10 tbsp, chopped) Method 1. Combine the mustard, olive oil and white wine vinegar to make a vinaigrette and set aside. 2. Season the John Dory fillets and fry in a little olive oil, skin side down for 2-3 minutes, turn and cook on the other side for a further minute. Remove from the pan and keep warm. 3. Meanwhile, chargrill the asparagus in a griddle pan. 4. Poach the egg in water with a little malt vinegar, ensuring the yolk remains soft. 5. Serve the John Dory fillet on a bed of asparagus then top with the poached egg, drizzle with a little vinaigrette and finish with chopped parsley.
pizzapasta AND ITALIAN FOOD
And after 2016 nutritional information will also become mandatory. Although the new regulations do not come into effect until December 14, businesses need to start taking action now if they are to be ready by the deadline and the starting point needs to be a thorough understanding of what the regulations require. For those selling their own products in their shops, they can provide the information on a label, leaflet, notice or even verbally but they do need to ensure that the information they provide is accurate. Giving misleading information can be dangerous as well as a potential offence. The new legislation is not helped by the fact that the
government has split responsibility between so many different agencies that getting any sort of reliable guidance is not easy, and the regulations themselves can be daunting and not always that clear. To help, the British Sandwich Association has just published guidance on how the regulations apply to sandwiches which is available free to members on www.sandwich.org.uk. Although written for the sandwich industry, the guidance equally applies to other food producers. The important thing, however, is that businesses start to take this on board now as it is not something you can afford to leave until the eve of their implementation.
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new products
ETI introduce the first commercial quality probe-style cooking alarm thermometer Designed for commercial use, the ChefAlarm® delivers features previously not found in consumer cooking alarm thermometers, including continuous Min/Max display that tells chefs how hot (or cold) their food gets when they are not looking. The ChefAlarm’s high alarm also sounds when food reaches the predetermined setting, and a first-of-its-kind low alarm is perfect for making yogurt and other cold dishes. The ChefAlarm read-out is accurate to ±1 °C so users should never need a calibration adjustment; however, the ‘CAL’ feature can be used for finetuning accuracy to better than ±0.5°C; perfect for food safety.
The ChefAlarm cooking alarm thermometer is competitively priced, at £37.50 each exclusive of VAT and available direct from Electronic Temperature Instruments Ltd www.etiltd.com ordering code 810-070 (call 01903 202151 or visit www.etiltd.com).
Pantheon launches new plugin, heavy duty convection oven Pantheon’s brand new CO3 convection oven is the perfect prime cooking solution for establishments seeking a compact, high performing, simple to use oven with great results achievable across all roasting, baking and grilling applications. The CO3 is a plug-in unit. Siting is possible within virtually any existing kitchen layout while the oven is sufficiently small to be positioned unobtrusively at front of house if required. Internally it provides a generous 552w x 430d x 418h mm capacity (sufficient for 4 x 1/1 gastronorm pans) and has four stainless
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steel wire shelves to maximise the space. A powerful fan forces hot air through every part of the oven cavity (eliminating hotspots and ensuring fast, even cooking, and browning). The CO3 is fitted with non-slip rubber feet. List price is £1249.00 and Pantheon’s allencompassing, no-quibble fully comprehensive one year guarantee applies (call 0800 046 1570, or visit www.pantheonce.co.uk).
The Hut’s amazing Cheeseburger Crust Pizza! When the management team at Pizza Hut decided it wanted to hit the streets with an exciting new idea, a really great fully cooked beef burger was needed and they turned to Snowbird foods, having found it to be a reliable and a speedy solutions provider in the past. And Snowbird really delivered, enabling Pizza Hut to introduce an amazing Cheeseburger Pizza to the delight of its customers.
Pizza Hut’s Cheeseburger Pizza is made with ten mini 100% British beef burgers which are cooked into the pizza crust and then topped with mozzarella cheese. It is the latest in a line of successful innovations from the brand, which has also created and launched Cheese Stuffed Crust, Hotdog Stuffed Crust and Cheesy Bites pizza bases (called 020 8805 9222, or visit www.snowbirdfoods.co.uk).
Plus outdoor armchairs Spring is in the air and the outdoor season, with its warmer weather and longer evenings, is almost here! It’s more important than ever to ensure outdoor spaces look fresh and appealing, with customers wanting to enjoy al fresco drinking and dining almost all year round. The strikingly modern Plus armchair, from the Andy Thornton 2014 outdoor furniture collection, embodies a simple, sophisticated style. Plus armchairs would sit perfectly outside modern style venues, and also complement a more industrial style. With a choice of red, black, white, brown, beige and green, Plus armchairs are stackable for ease of storage and maximum versatility. Priced at £59 (exc VAT & delivery), Plus outdoor armchairs are available now from
andythornton.com, where you can also download your copy of the new Andy Thornton Outdoor Furniture brochure (call 1422 376000 or visit www.andythornton.com). 51
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index registered suppliers Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool, L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-uk.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
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Chefsrange Unit 3&4 Turnpike Close, Lutterworth, Leicestershire LE17 4YB Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk
Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.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 www.mcstechproducts.co.uk
Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie
BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD
Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com
Doughball Pizza Ltd. 353 Manchester Road, Haslingden, Rossendale, Lancashire BB4 6PT Contact: Giovanni Pillitteri Tel: 01706 831159 doughballpizza@hotmail.co.uk
Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@freibergerukltd.co.uk General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Liam Ward Tel: 01895 201246 Fax: 01895 201101 liam.ward@genmills.com www.generalmills.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 Fax: 01606 48680 Greencore Grocery Barlby Road, Selby, North Yorkshire YO8 5BJ Contact: Jennie Stone Tel: 01757 269000 Fax: 01757 701916 jennie.stone@greencore.com www.greencore.com
Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Lucy Milne Tel: 0208 7362001 Email: Lucy.Milne@just-eat.co.uk www.just-eat.co.uk
Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 Fax: 01706 869749 nazir@kirenfoods.com La Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggian Tel: 0208 961 8022 Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com Lands’ End Corporate & Teamwear Lands’ End Way, Oakham, Rutland LE15 6US Contact: Neel Raura Tel: 01572 758062 neel.raura@landsend.co.uk www.landsend-teamwear.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 Maranaforni Di Marana F. Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 Fax: 0039 0457156118 elena.commerciale@maranaforni.it
ICB Group c/o Isleworth Office, 650 London Road, Isleworth, London TW7 4ES Contact: Craig Kitchen Tel: 0208 326 1046 Fax: 0208 560 7044 craig.kitchen@icbgroupuk.com www.icbgroupuk.com
Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk
Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com
Meadow Cheese Co. Limited Hazel Park, Dymock Road, Ledbury, Herefordshire HR8 2JQ Contact: Robert Kennedy Tel: 01531 631300 / Fax: 01531 631300 robert.kennedy@meadowcheese.co.uk www.meadowcheese.co.uk
Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk
Med Food Wholesale Ltd. 9 Bethune Road, Park Royal, London NW10 6NJ Contact: Jean Marc Nehme Tel: 0208 965 6528 / Fax: 0208 961 1359 j-marc@medfoodwholesale.com www.medfoodwholesale.com
April 2014
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index registered suppliers Minster Fine Foods Ltd. Park View House, 16 South Street, Bourne, Lincolnshire PE10 9LT Contact: Ellyot Doyle Tel: 01778 394333 / Fax: 01778 394111 ellyot@minsterfinefoods.co.uk www.minsterfinefoods.co.uk
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
Montana Bakery Limited Blackthorne Road, Poyle Industrial Estate, Colnbrook, Berkshire SL3 0AP Contact: Jonathan Mellows Tel: 01753 760 800 / Fax: 01753 760 801 jonathan@montana.bakeries.co.uk
Pizza Trading Co Ltd Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: John Mullen Tel: 01257 423376 Fax: 01257 472086 john@pizzatrading.co.uk
Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 / Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk Pathos Continental Foods Ltd. Connect House, 21A Willow Lane, Mitcham, Surrey CR4 4NA Contact: Kiriakos Miniotis Tel: 0208 274 3369 enquiries@pathosolives.co.uk www.pathosolives.co.uk PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com
Sorrento Express Ltd. Unit 10 Southall Business Park, 142 Johnson Street, Southall, Middlesex UB2 5FD Contact: Alfonso Amitrano Tel: 0208 843 4990 sales@sorrentoexpress.com www.sorrentoexpress.com Southern Salads Limited Units 1 & 2 Cannon Bridge Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com
Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone pnoone@technomic.com Tel: (01) 205 991 1234/ Fax: (01) 205 980 3770 www.technomic.com The Cardinal Group The Station, Great Chesterford, Saffron Walden, Essex CB10 1NY Contact: Kerinda Ibbotson Tel: 0845 680 1796 group.sales@thecardinalgroup.co.uk www.thecardinalgroup.co.uk
The Fresh Olive Company 74 Long Drive, Greenford, Middlesex UB6 8LZ Contact: Ali Kirk Tel: 0208 838 9629 / Fax: 0208 813 2986 ali@fresholive.com www.fresholive.com TICCO Foods Ltd. Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk
Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
The Cheese Warehouse Ltd. Waymills Industrial Estate, Whitchurch, Shropshire SY13 1TT Contact: Richard Thorpe Tel: 01948 666060 richard@thecheesewarehouse.co.uk www.thecheesewarehouse.co.uk
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index of products BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.
BREAD, CAKES & DESSERTS Bread Rolls & Wraps TICCO Foods Ltd. Cakes & Confectionery TICCO Foods Ltd. Desserts TICCO Foods Ltd. Ice Cream General Mills UK Ltd.
CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Leathams PLC Meadow Cheese Co. Ltd. Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Pathos Continental Foods Ltd. The Cheese Warehouse Parmesan Eurilait Ltd. Pathos Continental Foods Ltd.
CLOTHING AND WORKWEAR Lands’ End Corporate & Teamwear
COMPUTING SOLUTIONS Computer Delivery Management Systems Integer Computers Computers/Software Integer Computers Online Ordering Solutions Integer Computers Just-Eat.co.uk Ltd.
DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)
DOUGH & PIZZA EQUIPMENT Dough Preparation Equipment Cater-Bake (UK) PD Catering Internatonal Pizza Accessories Pizza Plus Foodservice Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Cooktek (MCS Technical Products) Jestic Maranaforni Di Marana F. Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice
FISH & SEAFOOD Other Fish & Seafood Leathams PLC
FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. Flour Allied Mills Carnevale Ltd. Sorrento Express 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. TICCO Foods Ltd.
FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Pathos Continental Foods Ltd. The Fresh Olive Company
Italian Fruit & Vegetables (in cans) Pathos Continental Foods Ltd. Olives Donatantonio Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Leathams PLC The Fresh Olive Company Salad Southern Salads
INSURANCE ICB Group
KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange Drinks Systems Carnevale Ltd. Chargrills Chefsrange Displays Chefsrange Food Safety & Hygiene Whitco Catering & Bakery Equipment Ltd Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic
Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. Minster Fine Foods Ltd. Pathos Continental Foods Ltd. TICCO Foods Ltd. Pancetta Carnevale Ltd. Minster Fine Foods Ltd. Pepperoni Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd. Salami Carnevale Ltd. Minster Fine Foods Ltd.
OILS & VINEGARS Balsamic Vinegar Pathos Continental Foods Ltd. Olive Oil Donatantonio Ltd. Leathams PLC Med Food Wholesale Ltd. Pathos Continental Foods Ltd.
PASTA, POLENTA, GNOCCHI & RICE Gnocchi La Tua Pasta Ltd. Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. Leathams PLC La Tua Pasta Ltd. Minster Fine Foods Ltd.
Refrigeration Chefsrange General Mills UK Ltd.
Pasta (Fresh) La Tua Pasta Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Ticco Foods Ltd.
Servicing & Spares Whitco Catering & Bakery Equipment Ltd.
Rice Pathos Continental Foods Ltd.
Preparation Counters Chefsrange
Serving Pasta King (UK) Ltd.
Bacon Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd.
Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Stateside Foods Ltd. TICCO Foods Ltd.
Garlic Spreads & Mixes Stateside Foods Ltd.
Dough Balls Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice
Mayonnaise & Other Dressings Greencore Grocery
Pizza Bases & Crusts Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd.
PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd. Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Pizza Trading Company Ltd. Stateside Foods Ltd.
READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd. Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. TICCO Foods Ltd.
Pasta Sauces Greencore Grocery Leathams PLC Pasta King (UK) Ltd. The Fresh Pasta Company Ltd Pesto Greencore Grocery Pizza Sauces Greencore Grocery Leathams PLC Pizza Trading Company Ltd. Stocks Greencore Grocery
SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Retail The Cardinal Group Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc Training Publications The Cardinal Group
TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Fresh Tomatoes Southern Salads Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC
SOUPS, SAUCES, STOCKS & DRESSINGS
Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC
Chutneys, Relishes & Sauces Greencore Grocery
Tomato Products Pathos Continental Foods Ltd.
The Pizza Pasta & Italian Food Association is the trade body representing the UK pizza, pasta and Italian Food Association. The Association is given direction by a Management Committee comprising:
MEAT
Beef Leathams PLC
PIZZA DOUGH, BASES & CRUSTS
Geoff Parsons Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese* Camilla Deane Bel UK
Andrew Gallagher Papa John’s*
Mark Edmonds Whitworth Bros Ltd
Stephen Hull Giovanni Rana
James Woodman Heineken
Ian Kent Stateside Foods*
Graham Corfield Just Eat
Alan Ribakovs Whitworth Bros Ltd
(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)
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