Pizza, Pasta & Italian Food - Issue 167

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pizzapasta and Italian food magazine

Issue 167 April 2015 www.papa.org.uk

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Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636339 jayson@jandmgroup.co.uk

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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 world of pizza would seem to be hotting up if the number of spicy pizzas being launched and (bravely?) consumed is anything to go by!

Turn to the news pages to find out more. Pasta is also being placed in the limelight with PAPA’s launch of a new Keck sponsored Pasta Chef of the Year competition (turn to page 16 for how to enter, as well as details of the Pizza Chef of the Year challenge).

In this issue, We Are Spectacular’s Mark McCulloch gives us his top social media marketing tips, and we feature a whole host of ovens. For those serving pizza in the pub setting, we find that help is at hand, and we also profile Project Pie (a ‘self-construct’ pizza concept that’s been welcomed to Dundee).

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

ARTICLES

5 PAPA to hold new pasta chef competition.

42 11 tips to creating knock-out social

6 Ulrick & Short targets global pizza sauce market.

8 CQS introduces new Zini Cups range.

10 New southern Italian deli concept.

media on a (near to) zero budget! – We Are Spectacular’s Mark McCulloch.

44 The washroom renaissance – the importance of colour.

PAPA

PROFILES

14 Pizza Chef of the Year 2015.

24 Going for gold – Bella Napoli’s gold-

16 Pasta Chef of the Year 2015.

21 Why you should opt in for Assurance.

REVIEW 22 Casual Dining 2015.

FEATURES 18 Pub pizza – a role for pizza in a growing pub market.

26 Ovens for all occasions – product news and selection advice.

34 Sweet sensations – treats for dessert.

domed pizza oven.

40 Feast your eyes on Project Pie! – Dundee’s new pizza eatery.

46 Pizza My World – Linda Lewis of Linda Lewis Kitchens.

REGULARS 47 New products.

48 Index of PAPA registered suppliers.

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Casual Dining launches major new industry awards Casual Dining, the award winning trade show, which ran its second edition at the Business Design Centre in London last week, has announced the launch of the Casual Dining Restaurant & Pub Awards, in response to industry feedback.

The awards will take place on the evening of 24 February 2016. Not only will they form an important highlight of next year’s event, but aim to become the leading celebration of the growing £7 billion casual dining sector.

The launch of this prestigious

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industry awards dinner follows the launch of the highly successful Casual Dining Design Awards last year – which recognises and celebrates the importance of great design as a part of the eating and drinking out experience. The awards attracted nearly 100 entries including most of the leading operators and design agencies, many of which have commented that the awards need a ‘proper’ home.

Design will only form part of the Casual Dining Restaurant & Pub Awards, with other awards to include Best New Restaurant

Concept, Best Pub Group, Best Bar, Best Rebranding, Best Drinks Offering, Most Innovative Menu and The Innovation Award.

There will also be a Gold Medal award to recognise outstanding achievement. The evening will culminate with a Lifetime Achievement Award, with the winner being interviewed exclusively at Casual Dining on 25 February 2016.

A full list of categories is being finalised with the Advisory Committee at the end of May. The venue for the Casual Dining Restaurant & Pub Awards 2016 will be announced

at the same time.

Commenting on the announcement, Chris Brazier, Casual Dining’s group event director, says: “We’re delighted that Casual Dining is already seen as the place where decision makers from the restaurant and pub sector do business. Following great feedback, we’re delighted to be launching a major evening awards event where these key players, along with our innovative exhibitors, can let their hair down, network, and celebrate the best that this sector has to offer.”

New Redditch franchisee switches on to Papa John’s!

Deadly pizza eaters in eye-watering bid!

Papa John’s, has announced its newest franchisee, Bilal Arshad, has ‘switched onto’ Papa John’s!

Bilal Arshad who previously used to work for National Grid, has been using his energy and focus to set up and open the Redditch Papa John’s store.

“Way back when I was in colleague I used to work for Papa John’s,” explains Bilal Arshad. “I always loved the product and knew I wanted to run my own franchised store one day.

“I was lucky enough to be able to take advantage of Papa John’s current incentive scheme which helps franchisees in new ventures – a special deal on equipment and help with marketing when starting out and it means I am already thinking about my second store which will open in a few weeks, plus perhaps purchasing some resale franchised units in the near future!

“The Redditch opening has gone really well and I already have 26 local people employed. The support and training provided by head office was great and it has ensured the team could deliver top quality pizza from day one and we are already gaining a lot of repeat business.”

Papa John’s has recently launched its new incentive scheme to help franchisees in the early stages of growing their businesses which includes discounted royalty fees, contribution towards marketing spend plus free equipment for new stores opening our the enterprise development zones of the Midlands, Wales, The North West, North East and Scotland. These deals are all on the table for franchises opening in 2015, on a first come first served basis, say the chain.

Doncaster-based Red Tomato Pizza teamed up with chilli expert Frank Jay of chilli-shop.co.uk ( Leeds branch) to break the world record in an attempt to make the hottest pizza sauce. “ A Jalapeño measures between 2,500 -8,000 Scoville depending on its kind, Police Pepper Spray is about 5,000,000.

Our pizza was 13,000,000 Scoville!” said Red Tomato Pizza’s Comron Hayati. “And if this is not enough, the pizza was garnished with a few Trinidad Moruga Scorpion and Carolina Reaper Chilli which is a mere 2,000,000 Scoville.”

Frank Jay added: “This is two times more deadly than chemical weapons!

The burn is extremely uncomfortablelong lasting. It's not a pleasant experience.”

On last count, there were over 200 volunteers across the UK who applied for the challenge.

“First we put it on our Facebook asking for volunteers,” said Comron Hayati. “But then somehow it was picked up by unilad.co.uk/facebook, then it went mad. We had people applying as far as London, Manchester and Newcastle. But we only had 10 places.”

The chefs had to wear gloves, mask and protective glasses and the day started by welcoming everyone and making sure that they had all signed a two page disclaimer. Then Frank Jay, the chilli expert, explained about the rules – namely that the pizza eater who showed the “least reaction will win, otherwise they are out”.

Each contestant could only eat one small pizza slice, then waited about five minutes or so for their reaction to be

pizzapasta AND ITALIAN FOOD

checked, and if they showed any sign there were out! Then they ate the next slice. In total, the ones who managed to go to second round had four slices.

The reactions Red Tomato Pizza noticed during the challenge included shaking, eyes watering, faces going red, and afterwards a few threw up! However, the real reactions would come a few hours later with a couple of contestants emailing the pizza outlets to report that they had stomach cramp later or were suffering from what it is technically called “ring of Fire”, Comron Hayati reported!

Red Tomato Pizza has now applied to Guinness Book of Record and are awaiting their decision.

An ambulance and fire engine on hand at Red Tomato Pizza’s recent hottest pizza challenge.

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PAPA to hold new pasta chef competition This year, PAPA are launching a brand new competition – the Pasta Chef of the Year.

Following on from the success of the Pizza Chef of the Year which has been in operation now for some time, the hunt is now on for the best pasta chefs from across the UK. The new competition will be

held in conjunction with the existing Pizza Chef quest, taking in five regional heats and a grand-final. Sponsored by pasta company, Keck, there will be two categories.

The pasta and sauce category will require chefs to design a dish to showcase one of a range of Keck pasta shapes (to include

fusilli, tagliatelle, vermicelli etc), and the filled pasta category will see chefs design a new dish using one of the Keck range of filled pastas (either tortellini or ravioli etc).

In both categories, chefs must create a unique dish or an inventive re-imagining of a classic dish. Judges will be specifically

looking to see how the dish showcases the pasta chosen along with the commercial viability, overall composition, flavour and appeal (for more information and details on how to enter, turn to page 16).

UK foodservice sector set to be worth £56.3bn by 2019

Spice served by the slice Marrying two of the nation’s favourite flavour combinations, Domino’s Pizza UK is set to spice up meal times with the launch of the new Chicken Tikka Pizza, available for delivery and collection nationwide from 13 April 2015.

Pizza lovers will have their taste buds tantalised by the mouthwatering combination of a classic Domino’s base topped with tangy tikka sauce, sliced red onions, succulent tandoori chicken, juicy tomatoes and authentic, crispy onion bhaji – sure to get the nation’s tummies rumbling.

For curry cravers who enjoy a bit of spice with their chicken, the tasty new Tikka Chicken Wings, are coated in a sticky, spicy tikka sauce - the perfect finger-licking side.

Simon Wallis, marketing director at Domino’s Pizza UK said: “Creating big and bold flavours is one of the reasons our customers choose Domino’s. Chicken Tikka is not just a classic Indian takeaway – it’s a British institution. We’ve revolutionised the way this iconic dish is served by combining the tangy spice flavours of the nation’s favourite curry with freshly baked Domino’s dough. This unique combination is familiar and unexpected – it’s the ultimate pizza hybrid.”

www.papa.org.uk

Against a backdrop of rising household consumption, increasing national wages and falling unemployment, Horizons’ managing director Peter Backman has forecast a value growth of over £10bn for the UK’s foodservice sector by the end of 2019.

Speaking at the company’s Annual Briefing, held at the London headquarters of global law firm Dentons, Peter Backman said that in 2014 the value of the foodservice sector saw a nominal growth (including inflation) of 3.8%, with real growth at 2.9%, giving it a current value of £46.6bn.

“We expect the market to continue to grow over the next five years, and factoring in the impact of inflation, it is likely to reach a new value of £56.3bn by 2019,” Peter Backman told the audience of operators, analysts and suppliers.

“More robust levels of consumer consumption have been prompted by the fact people are now less exposed to high levels of borrowing, are more certain of their jobs, and are buoyed by low inflation. This is great news for the eating out sector – and while it’s not racing ahead, it is growing at a higher level than we have seen since before the economic downturn,” he said.

“Overall things are looking good for the UK’s foodservice market with group operators driving much of that growth, in particular pizza delivery outlets, managed branded pubs, pub restaurants and coffee shops.”

Margins were improving, he said, giving operators money to invest, evident in a number of businesses changing hands, rebranding or expanding.

“The use of discounting and money-off vouchers has levelled off, with operators using them much more tactically to support particular events or occasions, such as Mother’s Day or Valentine’s Day,” Peter Backman added.

Horizons’ director of marketing and business development, Emma Read, outlined the fact that average spend on a three-course meal has risen in the past year to £14.48. Another on-going trend is that 35-44 year olds are eating out more

than ever.“We are now also catering for a slightly older average customer, whose needs and habits have changed and vary depending on the occasion, the location and the time of day,” said Emma Read.

Current food trends included the increasing number of regional American dishes on menus as well as those of world cuisines such as Vietnamese, Peruvian and Egyptian. There was also a trend towards catering for health and wellbeing considerations as well as offering more indulgent dishes.

Horizons’ director of services, Nicola Knight, highlighted some of the smaller chains set to become high street brands of the future from Horizons’ Ones to Watch survey, including Fuel Juice Bars, Dunkin’ Donuts, Abokado and Tortilla Mexican Grill.

“Juice bars, Mexican and specialists such as Pieminster and Dunkin’ Donuts are growing their estates and there is still plenty of room left for growth in the coffee sector,” said Nichola Knight.

“In terms of regional expansion the UK’s hotspots for development include Leeds, Manchester, Bristol and some of the UK’s market towns, along with London.”

Catherine Roe, CEO of contract caterer Elior agreed said it was important to keep a simplicity in the business, keep employees engaged, maintain a full work force with good inductions for new recruits, and value your staff.“Focus on the customer, serve them well and get regular feedback from them on how you are doing,” she added.

The advice from lawyer Babette MarzheuserWood, a partner in the Franchise Group at Dentons, was to “protect your intellectual property and register the trademark – be careful about telling people that secret recipe!”

Horizons’ MD Peter Backman rounded off the event with the following message to operators: “Keep in touch with the way people are eating out now and the products they want – the market is changing all the time and if you don’t offer what they want, someone else will.”

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Jamie Oliver Restaurant Group and SSP agree European partnership

Papa John’s new franchisee chooses secure future Papa John’s, has announced Jelenski Lukasz has opened the company’s latest franchised store in Hastings.

Jelenski Lukasz previously worked in the security industry before he took advantage of the Papa John’s incentive scheme designed to help new franchisees set up.

“I was working nights and my wife was working days, so part of my motivation to run my own business was to spend more time with my family,” explains Jelenski Lukasz. “We have a baby on the way too, so securing our future is very important to us.

“I have managed sandwich shops in the past so have a little food industry experience. I was originally interested in opening my own restaurant, under my own name, but I found out that when starting from scratch only around 25% of restaurants survive their first year and so franchising was a far safer business decision.

“Papa John’s helped me find and lockdown the Hastings store location and we have already recruited and trained seven local staff members. Joining the Papa John’s is a huge step for us as we are investing our savings into the franchise.

However, we believe in the brand and this is our big chance!”

Papa John’s claim to fame is that it is the only branded pizza chain to use only 100% fresh dough, giving a better natural flavour, and the company’s unique tomato sauce is made from the best Californian tomatoes, picked and packed from vine to can in just six hours.

Papa John’s now has more than 280 stores in the UK and has recently launched its new incentive scheme to help franchisees in the early stages of growing their businesses which includes discounted royalty fees, contribution towards marketing spend plus free equipment for new stores opening our the enterprise development zones of the Midlands, Wales, The North West, North East and Scotland (these deals are all on the table for franchises opening in 2015, on a first come first served basis, say the brand).

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SSP and the Jamie Oliver Restaurant Group have agreed a partnership to operate Jamie’s Italian restaurants at airports across France, Germany, Switzerland and Holland (the first two restaurants are scheduled to open at Terminal 2 of Nice Airport in 2017).

Jamie's Italian has won thousands of fans by creating neighbourhood venues, inspired by the traditions of Italy, where people relax, share and enjoy each other’s company. The restaurants are designed to be affordable and accessible, a place where everyone is welcome and feels comfortable. The casual dining experience is based on offering tasty and simple Italian food, using only the best fresh ingredients. All produce used in Jamie’s Italian is reared to higher standards of welfare.

Commenting on the new agreement Kate Swann, CEO of SSP said: “At SSP, we partner with leading brands across a range of

categories, and we firmly believe in working with the best in the business. Jamie Oliver’s reputation is outstanding, and we are delighted to be able to bring the hugely successful Jamie’s Italian brand to our clients and customers.”

Simon Blagden, CEO of Jamie’s Italian, added: “We're delighted to be working with SSP. As F&B operators in the travel sector they are held in very high regard and we have found their team to be an accomplished partner to work with. We believe Jamie's Italian will appeal to all passenger groups and we're now looking forward to working towards our first opening in Nice.”

The first Jamie's Italian opened in the UK in 2008, and the restaurant brand is now loved by diners across the world in countries including Australia, Hong Kong and Singapore.

Ulrick & Short targets global pizza sauce market Ulrick & Short Ltd, a British-owned, clean label starch specialist, has revealed new plans to tackle the multi-million global pizza market with its latest cost-cutting, non-GM ingredient.

U&S Melody - a functional starch designed to enhance pizza-base sauces is an easily-dispersed wheat-based ingredient, helping manufacturers to increase profitability through improving the texture of tomato-based pulpy sauces, efficiently binding more water to improve the natural pulpiness of the tomato paste, say the company.

Added to a standard recipe base of tomatoes, garlic puree, salt, water and herbs, Melody helps to enrich the colour of the sauce as well as thickening it. Very cost effective both as a replacement ingredient and in its own right, Melody also supports a clean label declaration and helps to simplify labelling.

Ulrick & Short director, Adrian Short, explained: “Pizza manufacturers across all sectors, from chilled and frozen to

restaurants and takeaways, are facing challenges from the increasing price of basic ingredients, so any solution that will improve the cost-effectiveness of the manufacturing process will be welcomed.

“The pizza market has grown in every geographical region over the last five years, from East and West Europe to the Middle East, Africa and Asia Pacific. This presents massive opportunities for us to work with new manufacturer partners, not just on Melody but also with our other ingredients that can help to improve texture and nutritional value with no detriment to taste and mouthfeel – but a positive impact on profitability.”

April 2015

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Benefits added in 2014 Text Message Marketing PAPA competitions have now moved on to a text message entry system. This Text Local service is charged at standard message rate and enables us to build a database of sandwich consumers. We can use this database to contact consumers directly. And you can too.

Text Local will provide expert 121 support so you to set up your own competitions and entrants can automatically be entered into our national contest too.

At just 4p per message you can then send them links to your website, special offer codes, new menus or whatever. A great tool to target sandwich consumers in your area.

Cut Your Delivery Costs Through an arrangement PAPA has reached with the Fuel Card Group, members can save 5p on each litre of petrol/diesel they buy 10p on motorways).

Affordable Credit Card Rates With purchases increasingly being made by debit and credit cards, even for small amounts using contactless technology, PAPA and Cardsave (part of the Streamline group) can provide members with the equipment to take card payments as well as discounted transaction rates for handling them.

Getting your electricity bills under control Electricity is a major cost for most food businesses.

Through an arrangement with E.O.N, PAPA members can now get these costs under control and save money into the bargain. In tests run by the Association with some members, we were able to cut some bills by up to £800 a year!

Save Money on Overseas Transactions Cost savings and an all-round easier way to send and receive money internationally. Rates are generally much better than the High Street banks, by typically up to 3-4%. That equals an additional £30-£40 on a transfer as low as £1,000 and as much as £3000£4000 on larger trades of £100,000.

And the perennial favourite…

Food Hygiene Training. PAPA, in partnership with Fast Train (now the Food Learning Company), offers its members fully certified basic food hygiene courses for only £10 (plus vat) per course. With all food handlers legally required to have attained a basic certificate in food hygiene and typical courses costing up to £50 + VAT per head, the total investment can soon mount up.

We’ve been providing this benefit to members for some time and it is always a very significant cost saving for businesses large and small

For full details see www.papa.org.uk

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news Hottest pizza at Mayfair Pizza Co.?

First came sweet dessert pizzas, then came Bloody Mary pizzas, and now posh parlour Mayfair Pizza Co. is once again lighting a fire under London with its latest slice which claims to be the hottest pizza!

Spiked with spice for Scoville-shattering levels of searing heat, their Hottest Pizza is made using hot sauces from cult street food favourite the Rib Man and comes adorned with an arsenal of fiery toppings sure to burn down the house.

The limited edition Hottest Pizza (priced at £14) is only available until the end of April, and made with fresh tomato and ‘Christ On A Bike’ sauce spread on a homemade base and topped with ’Nduja Italian sausage and spicy pork rib. A generous sprinkle of dried chilli

flakes and smoked jalapeño powder are added alongside mozzarella and fresh scotch bonnets before being blasted at 500°C. Finally, this punchy pizza is finished with creamy burrata, peppery rocket and a drizzle of ‘For The Love Of God’ hot sauce, sure to make your eyes water and your cheeks flush.

Executive chef Michael Lecouter’s latest creation has been proving to be a must-try for any discerning pizza connoisseur this month.

La Spaziale sponsor SCAE UK Barista Championship La Spaziale has announced that it is proud to be sponsoring the UK Barista Championship (UKBC) for the next three years.

La Spaziale’s espresso coffee machine model S40 Seletron has already competed in the semi-final and final challenges during the events held at ScotHot in Glasgow, Scotland (4-5 March 2015).

The UKBC, which belongs to the International circuit of SCAE (Speciality Coffee Association of Europe) competitions, has become a prestigious event involving the operators and the audience interested to the best coffee creations.

S40 Seletron has come to be recognised as an ideal solution for perfection in the cup, thanks to its control functionality and to the reliability of its technology which will support the skills of the baristas competing for the next UKBC 2015 champion title. For the three-year partnership, La Spaziale says that it will also provide a special and limited edition of this espresso coffee machine model with special aesthetic finishing.

La Spaziale’s S40 Seletron Special Edition machine.

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Yearsley Group celebrate 60 years Having started out in 1955 wholesaling fresh fruit and vegetables from a site in Rochdale, Greater Manchester, the family, who still own the company, could never have dreamed it would become the £190 million turnover frozen food sales and logistics provider it is today.

A brief history shows the company moving from fresh food into the wholesaling of frozen food in the early 70’s, followed by the building of the first cold store and the opening up of this to public storage by the late 70’s. Since then both divisions of the business have grown both organically and by acquisition. The Food Division is now one of the largest independent frozen food distributors to all sectors of the marketplace. As well as being

the UK’s largest frozen logistics provider, the Logistics division has added Global and Ambient divisions ensuring they offer the complete supply chain solution.

Managing director, Harry Yearsley commented: “As a family run business entering our 7th decade we are keen to share our achievements with both our employees and the community.

We are holding a Gala Dinner in June to which 900 employees will attend and we are aiming to raise a significant amount for charity by the end of 2015.

“Our aim is to raise £60k for 60 years, £20k is to be split between the 13 depot’s local good causes, with the remaining £40k shared between our national charities, Parkinson’s UK, British Heart Foundation, Cancer Research and Help for Heroes.”

CQS introduces new Zini Cups range Continental Quattro Stagioni (CQS), 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 introduced a new range of ‘on the go’ pasta meals – Zini Cups.

Zini Cups is a range of four pasta dishes ideally suited for those out and about who would rather opt for a tasty and nutritious light meal or snack rather than the plethora of unhealthy fast food options or simply for enjoyment at home, say CQS, and they have been created by Zini, a leading Milan-based pasta manufacturer.

The Zini Cups range is the perfect combination of pasta and sauce utilising the expertise that created the revolutionary granular shaped IQF Le Salse Zini collection.

The pasta and Salse Zini sauces are cooked before freezing ensuring that not only is the pasta is always al dente but it also reduces re-heating time, say CQS. The range comprises Penne All’arrabbiata – tomatoes with chilli, Fusili Con Salsa Mediterranea – with grilled vegetables, Tortellini Ricotta e Spinaci Al Pomodoro – with fresh tomato sauce and Sedanini con Salsa al 4 Formaggi with creamy four cheese sauce.

As well as being the ideal choice as a quick and easy meal to prepare in the home, Zini Cups is perfect for motorway service stations, coffee bars and kiosks and take away outlets (simply reheat from

frozen in a microwave for five minutes, remove film, mix and serve), suggest CQS. Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni explains: “Italian food remains hugely popular in the UK, along with all things Italian in fact.

“Consumers enjoy experimenting with different concepts whether they be truly traditional, authentic Italian flavours, dishes or cooking techniques that are new to the UK or brand new innovations that have even only recently been adopted in Italy itself. This new Zini Cups range is quick and easy to prepare and enables profitable and tasty pasta dishes to be enjoyed either at home or on the go without compromising quality.”

The Zini Cups range is available from CQS in cases of 6 x 300g pots (list price starts from £15.30 per case).

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New southern Italian deli concept Following in the footsteps of recent openings in Milan, Venice, Torino and Florence, a new multi-sensory Italian deli concept – Pulia - has launched its first site outside its Italian homeland.

Located on the edge of food lovers’ paradise that is London’s Borough Market, it specialises in produce from Puglia in the south of Italy, a region known for the quality, authenticity and taste of its food. The rich soil, the balanced Mediterranean climate and the traditional cooking practices which have been passed down through the generations are the secrets behind the unique Apulian food and cuisine – secrets that are now to be shared with UK audiences for the very first time.

Pulia is a new business venture formed by a group of successful entrepreneurs from Italy

and the UK who between them have more than 70 years’ experience in the food, fashion and financial sectors. Their desire is to showcase the depth, breadth and desirability of Apulian food and cuisine through a global portfolio of shops and products.

Pulia sells typical Apulian products as focaccia, pizza rustica, crocche di patate, different types of parmigiana, burrata and mozzarella cheeses, ham and salumi, salads, dried pastas, organic olive oils, red, white and rose wines, along with natural organic smoothies and specialist coffees, complemented by a range of traditional Apulian delicacies such as rustici (puff pastry delicacies), panzerotti (savoury filled pastries) and pasticciotto (typical custard pie).

Presenting an irresistible riot of colour,

aroma and flavour against a bright and contemporary backdrop enlivened with a series of vivid, handcrafted tiles, these simply and elegantly packaged products are branded “Pulia”, the company having reached agreements with artisan food, wine and olive oil producers in the area.

Aside from the retail operation, a delightful 30-seater dining allows customers the opportunity to eat Pulia’s delicious fare on site.

Napolina launches new pour-over variants

Deli with Italian twist for Hereford Wildwood Kitchen & Deli, Seasalt, Pandora and Swarovski have taken space at British Land’s 310,000 sq ft Old Market Shopping Centre in Hereford.

Wildwood Kitchen & Deli has taken 3,056 square foot and will serve freshly prepared food with an Italian twist, from pizzas to pasta and salads. The restaurant will include a deli where customers can take home a range of high quality products including traditional Italian herbs and spices and sweet treats. They have agreed a lease length of 10 years.

Napolina is following up the successful launch of its stir-through sauces with two new pourover Italian cooking sauces.

The new variants - Tomato & Roasted Garlic, and Cherry Tomato & Balsamic Vinegar - are inspired by modern and classic flavour combinations and designed to strengthen the brand’s position in the Italian cooking sauce market, say the company.

The new additions to Napolina’s pour-over range of sauces follow on from the launch of its rustic style stir-through sauces in October 2014 (these included Marinara, Arrabbiata and Puttanesca, which are inspired by classic recipes from different regions of Italy). Each variant is also paired with a Napolina regional or bronze die pasta, providing consumers with the full meal solution.

Dean Towey, marketing director for Napolina, said:“Italian sauces continue to be popular with shoppers, making up over 50% of the entire cooking sauces sector, according to

Kantar data. Shoppers are increasingly looking for convenient products that help them create restaurant-quality meals at home in minimal time. Our new pour-over sauces, which use high quality ingredients, will help us to address this consumer trend.

“The new range will help us to further drive cross-category sales of our pasta and pasta sauce portfolio. Kantar data reports Napolina’s number one position across multiple categories including tomatoes, dry pasta, pulses and pizzeria, making us a one stop shop for Italian style cooking and puts us in a unique position to encourage usage of products that can be used together to create the full Italian meal occasion.”

The new 350g sauces have an RRP of £1.79.

Dell’Ugo launch two new delicious innovative raviolis Ugo Foods, the UK’s fastestgrowing manufacturer of chilled pasta, has launched Roasted Pumpkin & Chorizo Ravioli as part of its top tier Tipo Artigianale range and a Tomato, Mozzarella & Basil Ravioli.

The Roasted Pumpkin & Chorizo Ravioli is presented in Dell’Ugo’s new packaging, which features a gold-coloured background and a red foil stamp, highlighting the premium quality of the pasta. The delicate free-range egg pasta parcels boast a generous filling of quality ingredients - sweet roasted

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pumpkin, rich chorizo sausage and creamy mozzarella. Tipo Artigianale is an Italian term, used to express the artisan nature of Dell’Ugo’s top tier pasta range. The Chorizo used in Dell’Ugo’s new premium Ravioli comes from the Navarra region in northern Spain.

Whilst Ugo Foods has a longstanding Italian family history, it is a UK-based company that is in touch with the UK consumer and their tastes – it would be hard to imagine an Italian manufacturer producing a ravioli filled with Pumpkin and

Spanish Chorizo, but Dell’Ugo report that they have reacted to a growing trend in UK consumer habits that has seen Chorizo become a staple in the British diet and pumpkin appear increasingly on restaurant menus and in retail.

The Tomato, Mozzarella & Basil Ravioli comes in a 250g pack that serves two. The silky free-range egg pasta parcels are filled with juicy plum tomatoes, creamy mozzarella and bursts of fresh basil.

Steve Walpole, Dell’Ugo’s NPD chef who went about

developing this product to create a filling that is not overpowered by tomato, said:“There are so many versions of this ravioli filling in supermarkets at the moment and most of them are very heavy on the tomato flavour, so instead we have concentrated on the rich flavours of the mozzarella and basil before adding subtle hints of sweet tomato.”

April 2015

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WHAT'S THE CONNECTION? PAPA'S TENDER SERVICE We've sent business opportunities worth £1000s to our members.

If you're not a member, we haven't sent you any.

JOIN TODAY

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news

3663 Catering Equipment retains Ask and Zizzi contract

SHORTS Wood-fired Sunday A brand new date for the foodie's diary has popped up for summer 2015, thanks to the arrival of 'Orchard Ovens Wood-Fired Oven Sunday'. Orchard Ovens' Wood-Fired Oven Sunday will take place on the nearest Sunday to July 1 each year, which in 2015 will fall on Sunday July 5. On this date, owners of wood-fired pizza ovens will be encouraged to throw a party, fire up the oven, cook adventurously, share photos with Orchard Ovens and use a hashtag of #WFOSunday to see what other oven-owning foodies are up to and potentially win a prize (www.orchardwoodovens.co.uk).

Italy’s Davide Berti triumphs SCAE (Speciality Coffee Association of Europe) have announced that this year’s winner of the Cezve/Ibrik Championship is Davide Berti from Italy. The eighth edition of the championship took place in Athens, Greece on the 6 February 2015, and was a closely fought competition. The event, held in conjunction with HoReCa Expo Greece and Loumidis Papagalos, gathered eight participants from across Europe.

Loulou’s in Venice Robin Birley, in collaboration with Francesca Bortolotto and the Bauer Hotel, is bringing Loulou’s to Venice for the initial 10 days of the Biennale D’Arte 2015. Loulou’s will be flying over their core team and working with Immersive Cult - a London-based immersive production company - to create a nightclub space like no other at the infamous B-Bar of the Bauer Hotel, near San Marco.

From 1– 10 May 2015, the bar will be transformed into a brilliant, colourful, Venetian inspired-extension of London’s legendary nightspot, where members and their guests will sip on cocktails and dance into the early hours.

3663 Catering Equipment, a specialist division of the foodservice provider Bidvest 3663, has retained its contract to supply non-food products to Italian restaurant brands, Ask and Zizzi, in a UK deal worth £4.8 million.

The renewal comes after the restaurants were acquired by Bridgepoint under the company name, Azzurri Group Ltd. As part of an expansion drive, the company aims to open 15 new Ask and Zizzi outlets per year, across the UK. 3663 Catering Equipment will supply cleaning solutions, cookware, utensils and crockery along with bespoke tableware, blackboard and uniform to 137 Zizzi outlets and 110 Ask restaurants in the UK, supporting further growth of the chains.

The contract was awarded on the strength of 3663 Catering Equipment’s service standards to date as well as its comprehensive, high quality product range and ability to deliver tailor-made solutions that meet customers’ individual needs.

Paul Knight, director of 3663 Catering Equipment and non-food said:“We have been working with

Ask and Zizzi restaurants for five years and this contract extension is testament to our successful working relationship during this time.

“Our priority is to make our customers’ lives easier by delivering a full offer that includes everything that operators need to prepare and serve food to end customers. We have a proven track record of working with clients in the fast casual dining segment and supporting their growth and we are pleased that we were chosen as a good fit with the ambitious plans for Ask and Zizzi.”

Steve Holmes, CEO of Azzurri Group Ltd added:“Excellent customer experience is central to the success of the Ask and Zizzi brands and 3663 Catering Equipment has consistently impressed us with its understanding of our needs, its innovative approach to product design and ability to deliver on this.

“Both Ask and Zizzi have strong positions in the fast casual dining market and this partnership will help us develop each brand further at this exciting time.”

FreeFrom Awards Sodexo will again this year be headline sponsor for the FreeFrom Eating Out Awards which will open for their second year on June 8th. The awards were launched last year to coincide with the implementation of the new EU allergen regulations which require all food service outlets to know, and be able to tell their customers about any of the 14 major allergens in their offer. The awards are designed to raise awareness of allergy and set a standard of excellence for ‘freefrom’ food throughout the food service world – from local 'fish and chippers' to three star Michelin restaurants.

ASK Italian seek fantastic flarers!

As part of ASK Italian's #AllAboutTheBase campaign to launch its exciting new spring menu, the company is seeking the nation’s pizza flaring champion.

The menu - the fifth created in conjunction with acclaimed chef Theo Randall - introduces a pizza range on a new sourdough base, as well as other new and improved classic Italian dishes.

“Great pizzas start with the dough and I love the pizzas at ASK Italian,” said Theo Randall.“The new sourdough pizza range was inspired by a pizzeria we visited in Bologna and has a delicious tang in the base, which works really well with the special ingredients we've selected such as Luganica sausage, smoked prosciutto 12

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and rump steak. For the non-meat eaters, we have a Sicilian-inspired pizza that uses grilled aubergine, red and yellow peppers, plum tomatoes, zucchini and oregano.”

Theo Randall accompanies the development team on regular ‘inspiration’ trips to Italy which has resulted in dishes such as fettuccine Bolognese (rather than spaghetti) and Panzerottini (baked little dough balls) being introduced to menus, and has helped in sourcing ingredients such as buffalo mozzarella from Campania, extra virgin olive oil made especially for ASK Italian from family olive groves in Puglia, and passata di pomodoro from Emilia Romagna.

Corinne Prior, head of brand marketing added:“To create the perfect pizza, the dough needs to be proved properly and a good way to test this is to flare it - we’re looking forward to seeing the flaring skills on offer around the country, and hope that young chefs might be tempted to enter our competition to win a private cookery lesson with Theo.”

A short film of the entrant's flaring skills should be uploaded to ASK Italian's social media channels, and a group of five fantastic flarers will then be selected from these entries and invited to the grand final at the newest ASK Italian restaurant in Manchester on 12 May 2015.

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pizza chef 2015

Have you got what it takes to become Pizza Chef of the Year 2015? e are again inviting all UK pizza chefs to put their pizza making skills to the test and enter this popular competition for the chance to become Pizza Chef of the Year 2015.

This competition offers participants the chance to network with colleagues and suppliers in the industry, test their creativity and innovation, as well as receive considerable publicity and prestige for them, and their business, by winning a regional category and ultimately the overall title of Pizza Chef of the Year.

W

The competition Contestants are required to design a pizza recipe around a specific sponsor’s product in each of the four competition categories.

Free samples of the sponsors’ products will be sent to those wishing to enter the competitions, to experiment with and create their pizza recipes.

Entries can be made into all four categories (up to two in each) but entrants must enter at least two of the categories.

The sponsor’s product must be used in each category, together with other ingredients of the contestant’s choice. Pizzas will be judged on taste, presentation, commercial viability and innovative use of the sponsor’s product.

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WIN

!

0 0 5 £

PIZZA CHEF of the year 2015 thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste.

Harvey & Brockless Roasted Red Peppers These Roasted Red Pepper Strips come from the sunny plains of Almeria in southern Spain. The peppers are handpicked by the farmers that grow them in the greenhouses that surround where they are processed. From the peppers being picked, to being fire roasted in a traditional oven, to processed and then being packed by hand, it is a matter of just a few hours.

The peppers are in their natural juices and can be stored in an ambient temperature for several months. They are a fantastic accompaniment to a huge range of dishes adding a sweet colourful addition that reflects the hot climate in which they are grown.

Whitworth Bros Vivo Flour Pizza Chef of the Year Whitworth Bros Vivo Italian Style Pizza flour are again the sponsor of the ‘margherita style’ pizza, which will be judged ‘blind’ by the judging panel Vivo, Italian Style Pizza Flour is made from high protein hard wheats and is milled to give a flour that will produce a firm, strong dough. Suitable for all types of bases – will produce

SuperTops Pizza Chef of the Year 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 fatting/cookng 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 fourth category in the Pizza Chef of the year 2015 will be announced in the next edition of the PAPA magazine.

Judging Initial entries will be selected by a panel of judges to go forward into one of five regional heats, where the contestant will be invited to make their pizzas in front of a judging panel.

The category winners, from each heat, will go forward to compete in the final, which will take place on Thursday, 12th November 2015, at the Lancaster London Hotel, Hyde Park.

The winners of each category and the Overall Pizza Chef of the Year Award winner will be

FO R APPLY S BY E L P S AM NE 15th JU 5 1 20

announced at the Awards Dinner, on the evening of 12th November 2015, and will receive a cheque for £500, a trophy, plus considerable publicity. Individual category winners will also receive trophies.

How to enter: Please send your name, full address and post code and telephone number to Pam Sainsbury at pam@papa.org.uk, or telephone on 01291 636341, for entry forms and to receive the free samples of the sponsors’ products by 15th June 2015.

Sample products will be delivered to you throughout late July and early August.

Completed entry forms should be submitted by post, or emai by 31st August, stating: The name of the pizza, a list of ingredients, method and a short description of the pizza, a selling price and the market aimed at (e.g. delivery, restaurant etc) where the pizza would be sold.

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pasta chef 2015

Will you be Pasta Chef of the Year 2015?

WIN

£500! his year we’re delighted to launch the brand new competition – the Pasta Chef of the Year. Following on from the success of the Pizza Chef of the Year which has been in operation now for 10 years, we’ll be starting the hunt for the best pasta chefs across the UK. The new competition will be held in conjunction with the existing pizza chef quest, taking in five regional heats and a grand final. We’ve teamed up with pasta manufacturer Keck to create a competition with three categories.

The Pasta and Sauce category will be broken into two categories, one using a range of short cut pasta (Rigatoni & XXL Fusilli) and the second using a range of long cut pasta (Spaghetti & Parpadelle). Each category will require chefs to design a dish to showcase one of a range of Keck pasta shapes in each category.

The Filled Pasta category will see chefs design a new dish using a choice of two from the Keck range of filled pastas, either Tortelli Porcini or Ravioli 5 cheese.

In both categories, chefs must create a unique dish or an innovative re-imagining of a classic dish. Judges will be specifically looking to see how

T

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the dish showcases the pasta chosen along with the commercial viability, overall composition, flavour and appeal. Please note that ‘Al Forno’ dishes will be very difficult to produce due to time and oven restrictions at the competitions.

To enter Free samples of Keck pasta will be sent from UK distributors, Food Team to entrants for experimentation and design.

Please forward your name, full postal address, email address and telephone number to: pam@papa.org.uk by 15th June 2015 to receive your sample products in July.

Completed recipes should be emailed to pam@papa.org.uk by 31st August 2015.

Entries can be made into both categories (up to two in each) and entrants must also enter the Pizza Chef of the Year.

The heats There will be five regional heats across the country starting in early October in Scotland before moving on to Bolton, London, the Midlands and South West.

Judging Written entries will be selected by a panel of judges to go forward into one of five regional heats. In these live events, entrants will prepare their pasta dishes for judging and each of the three category winners will go forward to compete in the final on 12th November 2015 at the Lancaster London Hotel, Hyde Park.

sponsored by

Judging in the final will be a panel of experts in the industry led by a celebrity chef. The winners of each category and the overall Pasta Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of 12th November 2015, and will receive a trophy, considerable publicity and the kudos that this competition confers. The overall Pasta Chef of the Year will also receive a cheque for £500.

April 2015

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www.papa.org.uk

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Pub pizza pizza

For any pubs seeking to add the popularity of pizza to their menu, but who think that they might not be able to serve up a quality product, then help is at hand when it comes to equipment and ingredients.

The Old Fish Market, Bristol The refurbishment of this Fuller’s pub last summer saw the addition of a pizza oven - a Lincat stone-based oven, chosen, say the operators, as it cooks the pizzas in an authentic fashion.

The pizzas the pub makes are stretched by hand and topped with freshly prepared, quality ingredients. Then they’re then stone baked and served immediately to be enjoyed. The addition of a pizza oven to the kitchen meant that the pub was able to vary their food offering to also compliment the wide range of real ales, craft lagers, wines, spirits and soft drinks they serve. The addition has been very successful since its implementation last summer, report the pub, with customers able to enjoy freshly-cooked pizzas made on a daily basis. In fact, it is proving to be a popular lunchtime alternative for many customers, report the pub.

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A wood-fired pizza base from Pan’Artisan.

A growing market A recent Allegra Food Strategy Forum has forecast that the UK pub market turnover is set to grow by 2% to £21.85 billion, with a long term forecast for the market to reach £24.2 billion in value by the end of 2018.

This report also highlights the ‘hybridisation’ in the pubs sector as pubs embrace all day dining.

Pubs are reinventing their mojo and regaining their place in British society, feel Allegra, who have identified that for pubs to be able to continue to strengthen their place in society then they can focus on one of, or a combination of, four business models – namely all day dining, a locally relevant wet-led pub, an after-work high street pub or a food destination.

At the same time, a 2014 summary report compiled by Bookatable cited Italian cuisine as being the most popular, taking a 31% share of the ten most in demand cuisines in the UK. As a menu option, Italian cuisine is an attractive choice for the operator, being an uncomplicated style of eating that lends itself well to a sharing

menu or small plates. It’s easy to prepare, quick to serve, with great profit potential and also offers the consumer a satisfying, trusted favourite that appeals to the whole family.

Pizza in particular is undeniably a favourite with consumers (research from Technomic has found that nearly two thirds of UK consumers eat pizza at least once a month).

“In research we carried out, we found that pizzas don’t feature on pub menus as widely as they should, compared to their popularity with consumers,” observes Richard Jansen, managing director of Pan’Artisan (www.panartisan.com), a pizza base and speciality bread supplier.

“Maybe this is because operators don’t realise how easy it can be to produce a good quality, authentic pizza, or maybe because there is a perception that frozen pizza bases won’t produce a good quality pizza, or possibly they think that they need to invest in a pizza oven in order to produce a good pizza, which is not necessary.”

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pizza

Equipment and ingredients help For many years Pan’Artisan have been supplying frozen, untopped pizza bases, and dough balls for those who want to stretch their own, and they have also been helping to enhance menus for operators via their range of speciality breads.

“In fact, these are trending on pub menus, featuring as part of a sharing platter with olive oil and balsamic and focaccia in particular is becoming more and more popular as a sandwich carrier,” reports Richard Jansen.

Pan’Artisan supplies frozen, hand-finished, part and fully baked, dough-based products to the foodservice industry, including dough balls, pizza bases, topped pizzas and speciality breads made to traditional, Italian recipes as well as an award-winning gluten-free range (available in either traditional or Italian Spiced, as a 10” thin crust pizza base).

The company also supplies Italian wood fired bases that are made using an authentic Neapolitan recipe and put through a 48-hour natural

www.papa.org.uk

proofing process to allow the flavour in the dough to develop fully. These are hand-stretched, topped with a rich tomato sauce and part-baked on stone in a traditional wood fired pizza oven before being quick frozen so you get all of the taste with maximum convenience and you don’t need a wood fired oven to produce the unquestionably superior taste – just top and heat in an ordinary oven. The Italian wood fired bases have been created as a premium product, say Pan’Artisan, that will help to enhance any pizza menu, and in turn enable caterers to enjoy an enhanced margin too, claim the supplier.

“Pizzas are popular across all ages and with a wide range of toppings to choose from they are a versatile menu option that can appeal to a variety of tastes, and compact electric pizza ovens to bake them in are an easy way for pubs to expand their menu as they mimic the cooking conditions of traditional wood- or gas-fired pizza ovens, enabling authentic tasting pizzas to be quickly and easily produced,” adds Mark Hogan, marketing manager of Foodservice Equipment Marketing (FEM, www.fem.co.uk).

One of the latest Sirman Vesuvio pizza ovens.

“The top of the range Sirman electric Vesuvio 105, available from FEM, for example, can cook six 14 inch pizzas at a time. The smaller 5.3kW Vesuvio 85, which measures just 1190mm (w) x 905mm (d) x 395mm (h), can cook four 14 inch pizzas, making it ideal for smaller venues. The robust stainless steel construction makes the pizza ovens durable and hardwearing, with a stone baking deck for that traditional pizza texture.”

Consistent quality and authenticity are the key factors when it comes to delivering a successful pizza menu, according to Dairygold Food Ingredients (DFI), one of the UK’s largest and most progressive suppliers of cheese and dairy-based ingredients to the food manufacturing and foodservice sectors. It supplies a range of products which can help pub owners keep their pizza offering

fresh, appealing and costeffective, feel the company.

“Offering an exciting, varied menu with plenty of choice is key for pubs, with growing numbers of consumers looking for something more than traditional pub fare when they dine out,” advises Svitlana Binns, customer marketing manager for DFI. “Pizzas present an ideal menu option – they have great appeal for consumers of all ages, and there are endless topping combinations which enable pubs to keep their menus fresh and innovative.”

Pubs should ensure they are delivering inventive flavours, plenty of variety and fresh, authentic ingredients to drive demand, feel DFI. “Consistency is also key,” adds Svitlana Binns. “It’s essential that your pizza offering meets the customer’s expectations every time.”

DFI supplies Pizzamelt - a pizza topping developed via extensive research and which has been designed to deliver high quality results every time, say the firm.

“Research has shown that the larger grate size upon which Pizzamelt is based helps achieve a more consistent cook, plus excellent taste and browning properties,” explains Svitlana Binns. “It provides a simple and cost-effective way to produce mouth-watering pizzas.”

Pizzamelt is available in three variants to suit many applications, from the premium 100% Mozzarella to a Blended Pizza Mix which provides excellent value for money, feel DFI. Adding authentic Italian cheeses as additional pizza toppings enables pubs to meet the demand for exciting flavours too, suggest DFI, who also supply a range of Italian cheeses that they feel are ideal for this purpose.

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pizza “Pizzas with authentic, flavoursome toppings or ingredients which customers wouldn’t have in the fridge at home will always have great appeal,” Svitlana Binns continues. “Mascarpone, for example, is ideal for authentic Italian pizzas. It can be blended with tomato sauce for additional flavour, or melts beautifully when dotted onto pizza for a luxury finishing touch.”

DFI supplies a variety of authentic Italian cheeses including pecorino, mozzarella pearls, dolcelatte and fontal, and the company also manufactures Imokilly Regato PDO (a premium Italian style hard cheese which has a piquant Italian flavour and a firm, dry texture). As well as the standard variant, Regato is available in Vegetarian (made with vegetarian rennet), Smoked and Light variants, and delivers an authentic Italian flavour to pizzas, say DFI. Pubs should also consider grating Italian hard cheeses to go on top of pizzas, and pecorino Romano cheese is ideal for this purpose, suggest DFI. This traditional, hard, drumshaped cheese matures in 8-12 months, developing a salty, tangy, robust flavour.

Alternatively DFI also supplies Parmigiano Reggiano, also known as Parmesan, which has a sweet, fruity aroma and distinctive piquant taste, and Taleggio, a buttery, semi-soft cheese with a delicate, sweet taste and aroma.

“These cheeses are delicious when grated on top of other fresh pizza toppings such as rocket, delivering plenty of flavour and adding a finishing touch which has great visual appeal,” says Svitlana Binns.

“Cheeses such as those we supply can provide pubs with a simple and cost effective means of adding real Italian flavour to their pizzas and delivering a consistently high quality result.”

DFI’s cheeses are fully traceable from farm to fork, and the company’s production sites in Crewe and Leeds retained Grade A accreditation from the British Retail Consortium (BRC) last year, point out the firm. DFI’s Crewe plant has the largest grating line in the UK processing

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Dairygold’s Pizzamelt. in excess of 600 tonnes of grated/diced cheese per week.

The Leeds plant is largest soft cheese manufacturing site in the UK. DFI’s parent company, Dairygold Co-operative, is Ireland’s second largest dairy processor. The company is also a full member of the Irish Government’s new sustainability programme, Origin Green, a ground-breaking sustainability development programme introduced by Bord Bia, the Irish Food Board, to demonstrate the commitment of Irish Food and Drink producers to operating in a sustainable manner.

“The market for Italian food and drink continues to be one of the biggest within the UK, as 45% of the British population chooses to visit Italian restaurants, making it one of the top three most visited types of outlet in the UK. In fact, Horizons’ latest Menurama report shows that Italian cuisine is still the most popular type of cuisine found on menus, demonstrating the consumer demand for Italian foods,” agrees Grace Keenan, brand manager for Kerrymaid (www.kerrymaid.co.uk), suppliers

of another cheese product called Pizza Grate.

“Research by Technomic shows that the majority (65%) of pizza consumers are aged between 18 and 34, and that consumers are keen to have more flexible pizza options when it comes to buying their pizza out of home.

“Kerrymaid Pizza Grate has been specially designed for pizza, providing great visual appeal to customers and speeding up service time for caterers. Not only does Kerrymaid Pizza Grate provide operators with great value and consistent quality, but it is also melt stable and does not oil out, demonstrating great stretch and boasting a delicious creamy taste.

“A good way to maximise profit is by offering customers pizza by the slice as it is a perfect on-the-go option, providing an alternative to buying a whole pizza, which consumers may not have the time to enjoy. Offering the option to choose half-andhalf pizzas can also encourage customers to spend more and share the pizza with a friend,

increasing returns for operators.”

A brief video highlighting the versatility and visual appeal of Kerrymaid Grated products, where Kerrymaid development chef Lee Williams demonstrates the practical applications of these products and highlights some of their benefits can be found at http://kerrymaid.co.uk/index.ph p/product-range/cheese/ kerrymaid-pizza-grate.”

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pizza

Why you should opt in for Assurance In November 2014, the Pizza Pasta & Italian Food Association finalised a Primary Authority Partnership with Slough Borough Council which will transform the way members of the Association deal with enforcement agencies in the future. Here, we explain how the scheme will work and why it could have major benefits for everyone.

In partnership Every year thousands of food businesses across the UK are visited by Environmental Health and Trading Standards officers to check that they are doing everything correctly and not putting the public at risk.

While most of these visits are straightforward, every now and then businesses find themselves being challenged on their practices. Interpretation of law is not always consistent between local authorities. For those with multiple sites across the UK, this variance can cause major problems. Even for smaller businesses this can cause unnecessary cost.

To address this, the Pizza Pasta & Italian Food Association has formed a partnership with Slough Borough Council with the aim of helping members across the UK to get consistent and reliable advice. The partnership, which has the approval of the Government’s Better Regulation Delivery Office (BRDO) (part of the Department of Business, Innovation and Skills), will in future be issuing formal assured advice on compliance and interpretation of the law which, if followed, will offer members protection from enforcing authorities.

In essence this means members will have one point of contact for assured advice and guidance specific to the industry.

What is Assured Advice?

Assured Advice is advice provided by the Association’s Primary Authority Partner, Slough

www.papa.org.uk

Borough Council, which comes with an assurance that it will be respected by other regulators across the country to prevent inconsistent interpretation of the law. This means that guidance on issues directly affecting member businesses, and covered by the partnership, can be dealt with consistently across the UK so that everyone is treated the same.

It also means that, provided members correctly follow the guidance, enforcement officers everywhere (including environmental health and trading standards) have to respect for the partnership’s interpretation of legislation and if an enforcing authority disagrees with it, they have to take this up with Slough Borough Council and the Association, not with the member. Thus members are protected and can simply hand the issue over for the partners to deal with, saving themselves the hassle of arguing their case.

How does it work?

On issues that specifically affect the sandwich industry – such as the new EC labelling regulations the Association will draw up Assured Advice jointly with Slough Borough Council. Once this guidance has been issued, and provided that members follow it, they can be confident they are compliant and protected from challenge.

Members can also ask the Association to take up issues and

provide Assured Advice through the partnership. As long as the issue is one that affects a significant proportion of members, the Association can take it up through the partnership for assured advice to be produced.

What does Assured Advice cover?

In future members will benefit from receiving tailored sector advice on a wide range of areas, including food safety and food standards. One of the first pieces of advice to be covered will be the new EC food labelling requirements, which includes advice on how to deal with the new allergen requirements.

How to join the scheme The scheme is only open to all members of the Association. To take advantage of the Assured Advice and gain the protection of

You can find out more about the scheme by contacting PAPA director Jim Winship at jim@papa.org.uk

the coordinated primary authority partnership, members simply complete a straightforward on-line form.

There is absolutely no cost involved in signing up to the partnership, as it is included within membership. However, there may be a cost involved if the Association takes up a specific issue on behalf of a member but those involved will always be notified of any costs in advance.

Members can either sign up to all areas of the partnership, which means that they are automatically included in any assured advice issued (a copy will be automatically sent to all those involved), or they can opt-in to adopt specific areas advice, such as labelling. In such cases the member will only be protected when following advice in this specific area.

Those signing up to all areas of the partnership will also be involved in consultation on new guidelines being drawn up under the scheme.

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review

Casual Dining 2015 ticks all the right boxes The second edition of Casual Dining – the award winning trade event for the UK’s pub, restaurant and bar sector – has been hailed a big success.

Well received “Brilliant, lively, informative, refreshing, and relevant” was just some of the feedback received from visitors so far; with Paul Pavli, operations director at Punch Taverns calling it “a must attend event”.

The show, which took place at the Business Design Centre in London last month, on 25-26 February, featured over 150 exhibitors and welcomed 3,608 attendees (from nearly 2,000 companies). Notably, over 30% of visitors cited a corporate spend of over £500k (a further 21% of survey respondents quoted over £5 million).

Alongside the show’s bustling exhibition, the Casual Dining Keynote Theatre was a hive of activity throughout. Powerful Keynotes – led by a stellar line-up of industry big hitters, including Karen Forrester (TGI Friday’s), Stephen Holmes (ASK Italian and Zizzi), and Alasdair Murdoch (GBK), enjoyed standing room only crowds. Whilst panel sessions hosted by CGA Peach, Propel Info and David Coffer Lyons sparked plenty of insightful debate from entrepreneurial operators like Martin Morales (Ceviche), Harald Samuelsson (Côte), Brandon Stephens (Tortilla), Simon King (Burger and Lobster restaurant group), Alex Reilley (Loungers), Kevin Charity (Bulldog Hotel Company), and Tim Foster (Yummy Pub Company).

“Innovation is the life blood of the casual dining market. It doesn’t just have to be for the casual diners, we can all benefit from the huge advances in innovation, product development and technology. Casual Dining 2015 had a great number of these suppliers on offer and was

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Nigel Phillips, UK & Ireland National Sales Manager at Lamb Weston.

“Casual Dining is ahead of the zeitgeist once again – attendance is mandatory for all those who care about good food and drink,” added Luke Fenton, export and UK sales exec at Thistly Cross Cider.

definitely worth the journey,” said Tim Foster, head of being awesome at The Yummy Pub Co. Big name buyers and exhibitors The show’s aisles were buzzing with a ‘who’s who’ of the sector, with many of the UK’s biggest pub and restaurant groups in attendance – including the Restaurant Group (owner of restaurant chains Frankie & Benny’s, Chiquito and Garfunkel’s), Mitchells and Butlers, Marston’s, Prezzo, wagamama, Giraffe, Strada, Byron, Fuller, Smith & Turner, Greene King, Stonegate Pub Co, Whitbread, Spirit Pub Company, Young’s, Carluccio’s, Pizza Hut Restaurants and Casual Dining Group (the new name for Tragus, owner of the Bella Italia and Café Rouge brands).

More than 1,200 independents (including restaurants, bars, pubs and hotels) were also represented, as were big contract caterers like BaxterStorey, Bidvest 3663, Elior UK, Compass Group, and Sodexo.

“It’s great to finally have a trade show dedicated to our industry.

It’s a really worthwhile visit,” said Steve Holmes, CEO of ASK Italian and Zizzi.

“A clear winner from my perspective, in terms of focus, attention to detail, accessibility and organisation. Well done to the Casual Dining team,” added David George, head of food development at Greene King.

“It’s a great show, with a superb feature programme and an excellent mix of visitors and exhibitors alike. It’s one of the best shows out there in the hospitality industry,” said Lorraine Wood, director of hospitality networking association Arena.

“Two exhibitors who I spoke to said that it was the best trade show that they had ever done!” commented visitor Andy Walsh, catering controller at Booker Wholesale (and former chef for the Hilton and Marriott Groups).

Exhibitor feedback was positive too.

“The quality of buyers at this show is like no other! It’s a fantastic show, and we booked our stand for next year as soon as we could,” said Mike Clarke, sales director at It’s a Wrap.

“Wow, great vibe and good people, plus customers that want to buy, the perfect ingredients for a great show – which it was!” agreed

A thriving market Casual Dining is big business in the UK – and with growing consumer confidence and spending, it’s set to get even bigger. According to Peter Backman, managing director of the insights firm Horizons (and host of the show’s opening Keynote),“the casual dining market is thriving” and now worth over £7bn.

“This is certainly the most intense and ferocious period in licensed hospitality I can remember, with sophisticated operators expanding and evolving to meet the demands of increasingly savvy customers,” said Kate Nicholls, chief Executive of the Association of Licensed Multiple Retailers (ALMR), during her session at the show.

“They say that talent thrives during periods of adversity and, as we emerge from a recession, the very best and brightest in the sector are making a name for themselves,” she said. Discussing the ALMR’s 2014 Benchmarking Report, she said that licensed hospitality was “outgrowing the wider economy”,with “food-led and town centre venues seeing 9.8% like-for-like growth.”

Kate Nicholls also revealed that 1,000 new restaurants opened in 2014, with a further 1,000 predicted for this year. Casual dining formats predicted to thrive in 2015 included all day/flexible, premium fast food, premium casual dining, and street food/pop-ups.

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review Casual Dining Innovation Challenge Awards 2015 Designed to promote and celebrate genuinely new ideas in the market, including new innovations and new twists on established concepts – the Innovation Challenge Live saw 12 finalists pitch their ideas to a panel of industry judges on the second day of the show.

The panel included leading pub and restaurant entrepreneur Peter Borg-Neal (chief executive at Oakman Inns & Restaurants), Brian Whiting (owner of award winning pub group Whiting & Hammond) and Keith Bird (commercial director at Gourmet Burger Kitchen). Entries included food, drink, packaging, equipment and technology.

Casual Dining Innovation Challenge Gold Award recipients were Aryzta Food Solutions UK for Bun Appetit (a new Pretzel Burger Bun made using traditional pretzel baking methods) and Gram UK for Superior Plus 72 (claimed to offer operators with the most energy efficient refrigeration available on the market).

“Casual Dining was a roaring success for Gram UK. It was an ideal opportunity to showcase our developing portfolio of products to a targeted, very enthusiastic and engaged audience from this rapidly growing sector of the marketplace. Winning the Innovation Challenge Gold award was a fabulous ending to a very successful two days in London,” said Glenn Roberts, managing director at Gram UK. “Casual Dining was the perfect platform for us to connect with the industry and we were busy throughout, with a great quality of visitor and some promising leads.

The Innovation Challenge proved a fantastic success – we’re delighted to have been recognised with a gold by such an esteemed panel,” said Paul Whitely, brand and communications manager UK at Coup de pates/Aryzta Food Solutions UK. Commended entries include It's A Wrap’s Printed Grease Proof Paper, L'Aquila’s Roasted Tomatoes Au Natural, Manitowoc Foodservice UK’s Convotherm 4, Millenium Foodservice UK’s Individual Gluten-Free Pastry Cases, and Purbeck Ice Cream’s Dorset Wasabi Ice Cream.

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Wagamama Uxbridge (designed by Blacksheep) was highly commended in the same category.

The Fable in London (operated

by Drake & Morgan Collection, designed by Fusion Design and Architecture) was awarded highly commended in the Best Designed Casual Dining Pub category. After much debate by the judges, no overall winner was selected this year.

Innovation was also acknowledged to be key to the success of the growing craft beer and cider markets – currently enjoying their biggest renaissance in years. Attendees were able to enjoy tasting sessions from all eight of the Craft Beer & Cider Showcase exhibitors in the new Drinks Innovation Theatre. Bru Ri, an Indian Pale Ale (IPA) brewed by Bru Brewery in Ireland, was the recipient of Casual Dining’s first ever ‘King of Craft’ Award (voted for by visitors to the show).

Casual Dining Design Awards 2015 Other show highlights included the announcement of the winners of Casual Dining’s prestigious Design Awards. Under the chairmanship of designer David Worthington, the three judges (Theo Williams, Afroditi Krassa, and Tina Norden) described the entries as producing great and exciting work, and discussed the role of design and branding in helping to create differentiation and enhancing visitor experience within the hospitality industry.

“Design plays a key role in any restaurant environment today – whether you pay £10 or £100 a head. The casual dining scene, in particular, is incredibly creative and over the last years has led the restaurant design world with its energy and new ideas,” said Tina Norden, project director at Conran and Partners.

This year’s shortlist included selected interior design projects from over 40 finalists; including high street brands like ASK Italian, Carluccio’s, GBK, Nando’s, Pizza Hut,

Red’s, and Tortilla.

Faced with an extremely high standard of entries, The Perfectionists’ Café, Heathrow Terminal 2 (operated by The Fat Duck Ltd, designed by AfroditiKrassa) won over the judges in the Best Designed Independent Restaurant category.

Praising the design’s attention to detail, the judges said they loved the way the space had been laid out and constructed.

"I am absolutely delighted that we have won this Casual Dining Design Award for our recent restaurant design for Heston Blumenthal,” said Afroditi Krassa, founder of AfroditiKrassa.

“A decade ago, it would have been hard to imagine an airport restaurant becoming a destination and winning design awards, yet the Perfectionists’ Café has achieved exactly this. This is exemplary of how much the industry has moved on, the casual dining world is booming with creative energy, quality and bold thinking; we are proud to be part of it.”

Alston Bar & Beef in Glasgow Central Station (operated by Glendola, designed by Jestico + Whiles), and Smack Lobster Roll Deli in London (operated by Goodmans, designed by DesignLSM) were both also highly commended.

Hare & Tortoise in Chiswick (operated by Bronzemarch Trading Ltd, designed by SAY Architects) took away the winning trophy for Best Designed Multiple Restaurant.

Summing up their decision, the judges said the design was “beautiful, simple, and elegant”.

Save the date for 2016 Looking ahead to 2016, around 80% of exhibition space has already been reserved, with many exhibiting companies having already requested to increase the size of their stands, report the organisers. To accommodate growing demand, organiser Diversified Communications UK has also revealed that exhibition space will be expanded to include more of the Upper Feature Level at the Business Design Centre next year.

The expansion will grow the show from 151 to around 190 exhibiting companies for its third edition. 87% of surveyed visitors have already indicated that they intend to revisit when the show returns to the Business Design Centre in Islington, London, on 2425 February 2016.

“We’re delighted with the show,” commented group event director Chris Brazier, speaking on behalf of the Casual Dining team.

“We saw record numbers of innovative exhibitors doing business with a quality of decision maker that you rarely see at any trade show – let alone one in only its second year. No wonder so many of our exhibitors have already signed up for Casual Dining 2016! Big thanks must go to the senior buyers from across the casual dining sector for embracing the show – we’re already looking forward to making it even bigger and better for them next year!”

Next year’s Casual Dining will also feature the launch of the recently announced Casual Dining Restaurant & Pub Awards, which will take place on the evening of the show’s opening day – Wednesday 24 February 2016 (www.casualdiningshow.co.uk).

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Going for

Regarded by many to be a Glasgow institution, Bella Napoli combines authentic Italian cuisine with exceptional service and a friendly, relaxed ambience. Run by Scotland’s very own Italian celebrity chef, Domenico Crolla, Bella Napoli has been located just a stone’s throw from the city centre for the past 15 years.

A pleasurable experience Having grown up working in his father’s restaurant, Glaswegianborn Domenico Crolla says that he has always had a passion for quality food in a unique setting.

“Food shouldn’t just be

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something we need; it should be something we enjoy, something we look forward too,” says Domenico Crolla. “I’ve spent virtually my whole life in and around restaurants, growing up helping my father out in his

restaurant, before opening my own small pizzeria around 26 years ago. It was here that I really understood the need for quality. Initially my aim was to try to make the best pizzas on the street, then the local area, before finally striving for the best pizzas in Glasgow.”

With its large glass fronted exterior, located on one of the main routes into the city centre, guests are greeted by a welcoming and comfortable, café-style layout when stepping foot in Bella Napoli. Walking down a grand staircase, lined with awards, vintage champagne and spirit bottles and beautifully painted walls, guests enter the restaurant. It is here that Domenico and his team have really looked to create a refined environment, with an open plan kitchen area at its heart.

“I wanted those dining at Bella Napoli not just to remember the food, but also the restaurant and the theatre of the cooking process,” adds Domenico Crolla. “It was because of this that I have put a huge emphasis on the layout and design of the dining area.

Everything from the lighting, the décor, the stage effect and even the furniture was carefully chosen to set the scene. When it came to the kitchen, I knew we needed an oven that would really stand out, be the focal point of the room, while also

being able to produce wonderful pizza and other dishes from our menu.”

Custom design Researching the market for suitable appliances, Domenico Crolla soon found himself talking to the CEO of Wood Stone Corporation at the Pizza Expo in Las Vegas. Impressed by the real strive for quality and enamoured by the passion for the brand, he was soon put in touch with the specialist team at Jestic Foodservice Equipment, the UK distributors for the Wood Stone brand.

“Prior to visiting the Pizza Expo, I had spent over 25 years using a deck oven to cook my pizza, however with the new plans, I wanted something that wasn’t just an appliance to cook but also served as a talking point, another reason for visiting Bella Napoli,” recalls Domenico Crolla.

“There has long been a myth that quality Italian food must be cooked using Italian equipment, something which I myself had assumed. However when I saw the attention to detail and superiority of the Wood Stone April 2015

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range, I could immediately see the fit with the plans I had for Bella Napoli. Back in the UK, I was in regular contact with the team from Jestic Foodservice Equipment who were able to work with me to identify the correct model and size for my restaurant.”

Making such a significant purchase, Domenico Crolla also needed to be reassured that not only was the oven going to produce consistently excellent food, but that the support and aftersales offered by the brand were second to none.

“When purchasing something like a new oven for a restaurant, it is as much about customer care and the level of support as it is about the equipment,” adds Domenico Crolla. “In the UK, Jestic have unparalleled levels of confidence in the brands they distribute including the complete range of Wood Stone ovens. Backed by a nationwide service team, I immediately felt the reassurance that should something go amiss with the oven, I would be well looked after.”

Settling on an oven from the

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Wood Stone Mountain Series, Bella Napoli was quickly transformed with the installation of the new appliance and it was here that Domenico Crolla’s attention to detail and eye for creativity really shone through.

When it comes to the quality and consistency of the oven, Domenico Crolla has been over the moon with how his Wood Stone oven has performed.

“We have been delighted with the results we’ve achieved from the Wood Stone oven. It is very efficient despite the sizeable opening, holding consistent temperatures through the curved designs. In fact, the oven is so good at retaining the heat, that with the door in place over night, we use the residual heat the next morning to bake our bread for the day. Even at 10am the next morning, the oven is still at around 250°C which is just fantastic,” reports Domenico Crolla.

Domenico Crolla is a certified ‘Italian Cuisine Master Chef’ and has numerous awards to his name, including the record holder for the world’s most expensive pizza, winner of the International Pizza Challenge 2007 and a recipient of the prestigious Marchio Ospitalita Italian for three years running.

Bella Napoli has been recognised with a UK Platinum Award for ‘Best Italian Restaurant’ in 2014 and has achieved UK gold for ‘Best Pizzeria UK’ for the past five years (to find out more about Domenico Crolla or Bella Napoli, visit www.bellanapoliglasgow.com).

A golden oven “One of the benefits of Wood Stone ovens over other similar appliances is that you can order either as a finished oven or as a carcass, which can be built into a restaurant’s design. We opted for the latter as we were looking to make the oven our own, adding a casing and some bright colour,” explains Domenico Crolla.

“We’ve gone for a beautiful 24-karat gold leaf, to finish the oven in style and I must say we are absolutely delighted with the results. The oven is a real talking point amongst our staff and customers, and with the glow from the flame, really makes the oven stand out as the centrepiece of the restaurant. I think I am also right in saying we can claim to have the only real gold pizza oven in the UK, if not the world!”

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Ovens occasions for all

The continuing success of pizza across retail, catering, take-away and restaurant sectors, in turn, means that a comprehensive and sophisticated range of pizza ovens now exists on the market. With advice on what to choose and why, as well as new product and range updates, we take a look at some of the options on offer.

A fast bake “Pizza equipment comes in a variety of different shapes and sizes. From the traditional stone baking ovens or tunnel ovens, which give an authentic Italian feel through to the commercial pizza ovens found in many well-known takeaway establishments and restaurants that offer time efficiency and that essential uniform consistency,” says Steve Hemsil CFSP, national sales manager distribution – UK & Ireland, Manitowoc Foodservice UK (www.manitowocfoodservice. com/uk).

“Designed to cater for high turn around with consistent quality, modern production ovens feature a continuous moving belt on which the pizza sits, with the ability to vary the heat of the oven and the speed of the belt to suit the individual pizza.

“The Lincoln range of Hot Air Conveyor Ovens - known as Impinger - from Manitowoc Foodservice, for example, has the ability to cook food twice as fast as standard convection ovens, and four times as fast as conventional deck ovens.

“The importance of high turnaround equipment, coupled with quality end products is second to none for many establishments which is why Lincoln has developed a series of Impinger ovens that are the ideal solution for 26

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operators looking to have such an offering.

“The continuous flowcapabilities of the latest model in the range - the Lincoln 3240 makes use of the advancements in air impingement technology to rapidly heat, cook, bake and crisp foods. Featuring patented FastBake® technology, this particular oven has been specifically designed to bake up to 35% faster than other conveyor ovens, with no noise increase.

“There is also the added benefit of the microprocessor-controlled bake and conveyor speed, guaranteeing perfect results every time whilst settings are automatically locked so that there is no room for human error. The faster bake times and enhanced

A gold-domed Wood Stone oven at Glasgow’s Bella Napoli.

technology will not only increase productivity and reduce operational costs, but will also improve service time – ultimately keeping customers happy.”

White’s Foodservice specialise in three main types of pizza ovens as well as the well-known GI metal pizza tools. Their XLT range of conveyor ovens – a popular choice for pizza chains worldwide, as well as many independents - offer simple quiet operation, consistent baking and now come with a five year parts and two years labour warranty, say the company.

In addition, their Grain Deck ovens - made in Italy since 1946 – are available in electric or gas formats to suit all from the smallest takeaway to a full service restaurant. The workhorse of the kitchen, in many aspects, say

White’s, these ovens can be used for various dishes as well as pizza.

Marana Forni - the original Rotating deck oven available wood fired, gas fired or a combination of the two – is also available from White’s.

“There are great advantages over the traditional ‘theatre style’ fixed deck oven, including easy operation, even baking with no pizza turning required and a massive capacity with a small footprint due to the heat source not being on the cooking deck,” explains White’s Foodservice’s Clive White.“In the restaurant sector at present we are seeing a massive move away from the static theatrestyle oven towards rotating deck ovens.

“Operators need increased production with minimal skill level and available footprints are becoming smaller. The Marana

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ovens Forni is the original ‘rotating deck’ oven and also benefits as it is the only oven with the patented SU and GIU function that allows the cooking deck to be raised into dome of the oven to decrease recovery times during busy periods. The ovens also can be built on site and only require a 70cm access width.”

White’s have been the exclusive distributor of Marana Forni since May 2014, and say that they have seen massive interest from both independents and chain accounts in that time.

“We now have ovens installed all around London and the home counties as well as Yorkshire and three ovens in the Tony Macaroni Chain in Scotland, all cooking great pizzas as well as pastas, meats and speciality breads,” says Clive White.

Menu widening and multifunctional By choosing a multi-functional cooking appliance instead of a dedicated pizza oven, caterers are able to cook other items when the oven is not being used for pizza, thus saving space and increasing menu options, feel FEM distributors of the Alto-Shaam range of cooking equipment (www.fem.co.uk).

A combi oven, for example, represents an all-in-one cooking solution, combining multiple cooking functions in a single appliance. They can bake, roast, steam, poach, grill, broil, proof, braise and oven fry, so one oven can replace several pieces of traditional equipment, point out the company. They also cook up to 70% faster than conventional cooking methods, claim FEM, with many chefs agreeing that once you’ve cooked with a combi oven you can’t go back.

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“The latest combi ovens offer new levels of efficiency and consistency. They enable users to execute every menu, from basic to complex, with flawless precision and consistency – and faster, too.

Most modern combi ovens have easy to operate control panels and can accommodate a range of skill levels in the kitchen, from the creative chef to the semi-skilled worker,” says Mark Hogan, FEM’s marketing and sales manager.

“Combi ovens, such as the AltoShaam range, also feature the capacity to store recipe programs, making it easy for less skilled staff to duplicate the restaurants signature dishes. Once recipes are installed the oven does the rest, meaning that kitchens can add new items to menus safe in the knowledge that meals can be prepared at the touch of a button.”

Combi ovens are particularly good for cooking a variety of Italian food, feel FEM. As well as delivering the perfect pizza, with moist toppings and crisp bases, combi ovens can be used for cooking a range of pasta dishes, succulent roast meats and delicious desserts.

FEM’s latest Alto-Shaam CT PROformance range of combi ovens now features a PROpower mode which delivers an instant ‘turbo’ boost of heat to speed-up production times. This enables the ovens to cook 20% faster than standard combi ovens and 80% faster than conventional cooking methods, claim FEM, with the ovens enabling chefs to increase production by 60%, whilst saving 40% of energy and 80% of water compared to conventional cooking methods.

“Operators looking to fit more in less space should look for models that incorporate features that are extras on other units. For example, Alto-Shaam offers its CT Express Combitherm with an integrated catalytic converter. This allows the unit to operate without an extraction fan or hoods, particularly good for restaurants wanting to site the combi front-ofhouse for more theatre-type cooking. Whereas an extraction fan or hood tackles unwanted fumes through targeted ventilation, the CT Express’ catalytic converter does so by “scrubbing” the airstream through a completely ventless, ULcertified system,” explains Mark Hogan.

“When purchasing new ovens ensure that the equipment is backed by a full warranty and aftersales support to give peace of mind and reduce downtime. By purchasing quality energy-efficient equipment the kitchen can save money over the lifetime of the machine.

“It’s also important to get some expert advice from your supplier and take advantage of any training programmes offered. To help chefs get the most of their ovens, FEM undertakes end-user site visits and training alongside its dealer partners.”

To ensure that ovens are kept operating safely and at maximum efficiency, regular cleaning and maintenance is essential, advise FEM. Some combi ovens, such as Alto-Shaam’s range, feature a selfcleaning programme in which all the operator has to do is load the cleanser, set the cycle and the combi does the rest. This enables chefs to run a quick-clean cycle between cooking different types of food if required.

Updates, additions and new ranges Jestic Foodservice Equipment (www.jestic.co.uk) represents some of the most innovative and well known pizza oven manufacturers in the world, and with the nationwide UK distribution of brands such as Wood Stone, Sveba Dahlen and Middleby Marshall, say that they can provide customers with a bespoke solution to meet the specific needs of their business.

“Wood Stone is the global leader in stone hearth pizza ovens, having installed over 10,000 ovens in over 75 countries since 1990.

Built using the finest materials and expert craftsmanship, each oven is able to produce outstanding pizza, bread and other dishes with wonderful tastes and textures,” says Michael Eyre, product director at Jestic Foodservice Equipment.

“The ovens are also designed to be positioned in a front of house environment, adding intrigue and theatre to a catering setup.

Available as gas fired, wood fired or a combination of the two, Wood Stone ovens really are an exceptional addition to any kitchen.”

Sveba Dahlen is one of the newest lines in the Jestic portfolio.

Manufacturers of quality deck

ovens for the catering industry, Sveba Dahlen has come to offer optimum consistency, high output and reduced energy consumption making them perfect for even the busiest of outlets and as a leading supplier of deck ovens in the Nordic countries, the brand has become known for its expert Swedish manufacturing, low maintenance with extended life cycles and outstanding flexibility.

The Middleby Marshall brand manufactures a range of conveyor ovens that will suit the needs of the individual operator, feel Jestic. Using innovative energy management systems and technology developed during the brands 125 year history, over one million pizzas are cooked to perfection on Middleby Marshall pizza ovens every single day, report the company. Combining speed and consistency, these conveyor ovens have been designed to offer excellent output even during the busiest period.

“Jestic Foodservice Equipment distributes ovens from these three leading brands in order to offer our customers a wide choice when they are looking to purchase a new pizza oven. We are pleased to be able to offer ovens for front or back of house service, ovens that immerse the customer in the theatre of the cooking process, appliances built for speed and consistency, those that use traditional, authentic cooking methods and also a range of ovens at varying price points,” adds Michael Eyre.

“Having only recently introduced the Sveba Dahlen range of deck ovens to the Jestic portfolio, we are delighted to be furthering the line by launching the new Sveba Dahlen P400 in the coming few months. The smaller relation to the popular P600, the new model will feature all the same great benefits but on a smaller footprint.

The option of twin or triple decks offer high output, while superior levels of insulation helps to minimise energy loss, retaining maximum heat, while also ensuring a consistent, even temperature throughout the cooking chamber.

A double glazed door with a robust design and ergonomic, cool to touch handle allows the operator to monitor the cooking process without the need to open.”

Cater-Bake UK Ltd, the north west-based equipment wholesaler,

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“

COMMENT

Linda Lewis of Linda Lewis Kitchens (sole UK distributor of Cuppone pizza equipment) or those reading this, the chances are that you are either looking to invest in your first pizza oven or you are replacing your current oven with a better model. Whichever it is, you have one thing in common - your choice will be primarily governed by budget, available space and output required.

Lack of funds or available space doesn’t necessarily mean you are limited to poor quality or inferior models - in fact, it can be quite the opposite. But it does mean that you need to think carefully when choosing your oven, as not only will it affect the quality and authenticity of your pizza, it can have a serious impact upon the speed and efficiency of your kitchen output.

Here’s my guide to help you make the right choice.

F

Fuel Wood. Investing in a high-quality pizza oven that produces authentic Italian taste and texture will keep your customers coming back for more. The traditional preference for restaurants eager to provide exceptional pizza has been to invest in a wood-burning oven. However, although famous for giving pizza a crisp, soft and quality taste, these ovens aren’t for everyone. Aside from the cost of purchase and installation, they require highly skilled pizza chefs to operate them and they take up much valuable space in the kitchen. The correct ventilation for woodburning ovens is also crucial and not all sites are suitable.

For those restaurants that would prefer a wood-burning oven but are restricted by budget and space, then the Giotto electric oven, for instance, from Cuppone has been cleverly designed to incorporate a balance of elements to produce pizza that has a slightly darker shade on one side, so it looks like it has been cooked in a wood-burning oven. Plus, courtesy of a stone base, it delivers the same excellent Italian flavour and texture reminiscent of a wood-burning oven.

Gas. With the many electric options available, it’s easy to overlook gas ovens. In 1985, Cuppone was the first ever company to introduce a gas oven designed to cook pizza and since then they have become hugely popular due to their reliability and controllability. Unlike traditional heavy-duty gas ovens that are often difficult to manoeuvre into smaller kitchen spaces, the three model range of Cuppone gas ovens are compact in size. They are also renowned for providing even cooking throughout the deck, without the need to move pizzas around the oven. Available in three deck sizes (4 x 12” pizzas, 6 x 12” pizzas and 9 x 12” pizzas per deck), this compact single deck oven can also be stacked two high to cater for larger volumes.

Aesthetically, these ovens also give their electric

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Cuppone’s Giotto electric oven.

counterparts a run for their money.

Electric. Today’s new breed of electric pizza oven is more than capable of achieving the same results as a wood-burning oven. In spite of continued scepticism from restaurants about the quality of results produced by a electric oven versus a wood-burning stove, the advent of a stone base and the total controllability provided by these models, now means that electric ovens are widely accepted by restaurants and leading pizza chains throughout the UK. The best electric ovens feature a stone base to deliver an authentic Italian flavour, which means that those restaurants that are keen to provide truly excellent pizza can now do so at a fraction of the price of a wood-burning oven, and with less space taken up too.

What’s more, they offer quicker cooking times, greater flexibility, higher energy efficiency and very often don’t require a skilled pizza chef to operate them. Also, some of the best electric pizza ovens on the market look great front-ofhouse, providing visual entertainment for the diners that can equal that of any wood-burning oven.

Designed to suit Once you’ve decided which fuel is for you, then your choice has to centre on the design of the oven and what best suits your needs.

Don't cut corners. Even if space is tight in your kitchen, there’s still a wealth of options available, including compact counter top ovens that only require a 13Amp plug. Without sacrificing quality and flavour - some even boast a stone base - and delivering consistently quality results, these models can cook pizza in three to six minutes as well as other menu choices such as pasta and meat dishes. For further flexibility, some models are available in single, twin or triple deck options without the need for a stacking kit. For those kitchens with an awkward

shape, the Cuppone Evolution corner oven, for example, is specially designed to maximise the space available and allows the user to achieve a high productive capacity of 11” x 12” pizzas per deck.

Take control. Whilst it makes sense to invest in a high output oven for a busy restaurant, what about the quiet periods? Consider choosing a model that has the ability to increase or decrease power to the elements during both quiet and busy periods and to invest in one that is quick to heat up. This ensures total control of the oven and guarantees maximum energy efficiency at any time. A weekly timer with auto power that can be programmed two times a day is also an option.

For the ultimate in controllability, check out those models that feature an advanced digital control panel. With multiple programmes to choose from - some boast up to 100 - the oven can be programmed to switch on automatically, meaning there is no need for staff to arrive early to switch the oven on. Also, look out for those models that incorporate a heat regeneration system to minimise heat-loss by immediately circulating the heat back inside the oven when the door is opened - a key feature for busy restaurants. A digital control system also has the ability to individually set the temperature of the chamber and the power of the two heating elements with a pre-programmable feature.

Put on a show! For those restaurants looking to bring a sense of drama to the dining experience and position their oven in an openplan style kitchen, there are several highly aesthetic electric options to choose from. Some even boast advanced technology that enables them to cook pizza in two to five minutes and offer auto programming for ease of service. With an hourly output of up to 200 pizzas, they are perfect for busy pizzerias. For greater visual impact, these ovens often incorporate full length, double glazed panoramic windows and internal lights so that cooking progress can be checked without wasting heat. For added aesthetics, they also feature attractive stainless steel extraction hoods and stands.

Buy cheap, buy twice Don’t be swayed by a cheap price tag. There will always be a reason that the product is cheap.

Choose an oven that is reliable and one that produces consistently high outputs without compromising on quality. Investing in a brand with a solid reputation for quality and reliability, as well as including a warranty for breakdown, is a key consideration. Having access to spare parts that are held in the UK is also important. With the pizza industry on the up, it will pay to keep up - so be smart and invest in the best.

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ovens is releasing its latest catalogue this month with their product range remaining based around the Zanolli brand of pizza and bakery ovens. Subtle updates have been made throughout the range, report Cater-Bake (www.cater-bake.co.uk).

“Following the success of their redesigned Citizen Gas range of pizza decks ovens, the electric versions have now been updated to allow the optional installation of refractory brick baking chamber walls and ceiling,” says Mark Hutchings, managing director at Cater-Baker UK Ltd. “This added option will increase the ovens ability to hold temperature, even when you’re opening the door during use, which will be a great facility for any restaurant looking to cook their pizzas at very high temperatures (as artisan pizzerias often do).

“They have also updated their baby deck oven (model EP) from a 65cm2 deck to 70cm2. This oven now means that there is a standard size 4+4 available to customers who want to buy a premium brand, rather something from the economy ranges of other suppliers.”

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The Zanolli conveyor oven range has also been updated. As well as equipping all the current models with a programmable facility to save six individual baking configurations, they have also released an extra compact version of their 16” conveyor oven, the model 05/40Vcompact, report Cater-Bake.

“We feel that these subtle, but significant, updates will help keep Zanolli, and in turn Cater-Bake, a head of the game in terms of being a premium supplier in our sector,” says Mark Hutchings.

“Our company is about to celebrate 22 years in business, so we’ve learnt a thing or two about how to satisfy the customers in that time. Whilst the economy has struggled in recent years, the pizza (oven) market has proved pretty

robust for us, and the current progress of the casual dining sector has helped kick-start things for the pizza business. As well as a hefty GP for the restaurant, freshly baked pizza adds a relatively undemanding product to your menu which offers customers real satisfaction.”

Pizza Equipment Ltd import the Moretti Forni range of pizza ovens and report that Moretti Forni now manufacture an additional size of their popular entry level pizza oven, the iDeck (www.pizzaequipment.ltd.uk).

This latest oven features a deck size of 720mm by 720mm providing the user with the extra space needed to cook 4 x 12” pizzas simultaneously in pans rather than directly on the refractory brick. As with all iDeck pizza ovens the new size is available with electromechanical temperature controls in a single (PM 72.72) or double (PD 72.72) deck configuration or with fully electronic temperature controls in either single (iD-M 72.72) or double (iD-D 72.72) deck configurations.

Moretti Forni iDeck pizza ovens feature a sandblasted refractory

brick over an embossed steel sheet to ensure even baking. Thicker armoured heating elements increase baking uniformity further.

Heat retention is provided by high density film wrapped rockwool insulation and a spring assisted door with a full length stainless steel door handle.

The fully electronic iD version of the oven is equipped with a Smart Baking mode whereby the user can set a power ratio for the temperature between the floor and ceiling of the chamber. The result is a perfectly uniform bake using minimal energy whether cooking pizza in a pan or directly on the refractory brick.

Artisan to large-scale Benier UK, part of the Kaak Group, Europe’s largest supplier of bakery equipment, supplies pizza plants

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ovens

Microwaving “When a venue needs to serve meals throughout the day, seven days a week, kitchen equipment needs to be reliable, flexible and easy to use. Commercial microwave ovens tick all these boxes as well as being fast and energy efficient. They don’t take up much space, can be plugged in to a 13 Amp socket and relocated where required. They don’t produce large quantities of steam, heat or odours so, in most cases, they don’t require much in the way of extraction or ventilation,” says David Watts, general manager of Samsung Professional Appliances.

“Professional kitchens are more than aware that switching on the six burner for hours is bad on all sorts of fronts – energy, kitchen environment, over working the ventilation, costs, and so on. Much better to par-cook food items and then regenerate them on demand. Commercial microwave ovens really come into their own at peak periods when kitchen staff are pushed to their limits.”

Samsung has become one of the world's largest microwave oven brands and Samsung Professional Appliances distributes throughout the UK and Europe, offering a comprehensive choice of commercial microwave ovens, from large-capacity, 'super-heavy duty' 1850W units down to light-commercial, budget-priced 1100W models. All are backed by a full three year parts & labour warranty and Uropa Distribution (www.uropa-distribution.co.uk) is the UK wholesaler of Samsung commercial microwave ovens.

Microwaves are renowned for reheating, zapping and defrosting, but few people realise how versatile they can be when it comes to prime cooking, feel the company. Commercial microwave ovens are perfect for steaming fresh vegetables, reheating all types of casseroles and pasta dishes, pre-cooking baked potatoes and cooking a range of dishes from scratch – resulting in customers getting fresher, tastier dishes, and the kitchen saving on costs and staff time, argue the company.

Programmable models are useful in kitchens where different staff use the microwave (settings can be pre-programmed for popular menu items to speed up kitchen procedures, cut down on mistakes and reduce wastage).

“Make sure you buy a commercial microwave oven - domestic models just are not built to operate in a commercial environment,” says David Watts.“Look for models that have the power and capacity to handle bulk food containers. The commercial microwaves from Samsung Professional Appliances, for example, have 35% more usable oven cavity volume than comparable compact microwave ovens, which increases catering capability. Despite their small footprint (464mm wide x 557mm deep), they can accommodate containers as big as 2/3 gastronorm, making them the ideal commercial microwave oven for cooking or reheating multiple portions.

“Look after your microwave to maximise its service life and ensure it is working to optimum efficiency. Clean the air filters regularly by removing them and washing in soapy water.

Remove grease from the interior by steam cleaning - place a wet cloth with lemon fluid in the oven cavity and turn on the microwave for a few minutes then wipe clean.”

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for industrial pizza makers making 15,000 products an hour all the way through to artisanal pizza ovens for the high street restaurant chains.

Their latest launch is the P800 range of pizza ovens from Sveba Dahlen, aimed at high street pizzerias. It joins the P600 which was launched earlier in the year.

Essentially the difference is that the P600 can handle six large pizzas and the P800 eight, report Benier.

Described by the company as ‘the next generation of pizza ovens’, factory tests have shown a 35% energy saving over both Sveba Dahlen and competitor ovens while producing a better quality end product, claim the company.

The key attributes of the P800/600 range include new insulation that means that the walls are thinner making the baking chamber larger and the overall size of the oven smaller than conventional pizza ovens (it is available in one, two and three decks. Each deck is capable of handling six 35cm diameter pizzas).

They are also well insulated and come with double tempered glass and twin temperature sensors. This keeps the heat in place and ensures and even temperature throughout the entire oven resulting in both lower energy costs and better results, say Benier.

The superior insulating properties also means that the oven door does not have to be opened over and over in order to move the pizzas around before they are ready and the heat-reflecting surface of the glass helps to keep the workplace cooler, point out Benier. The door handles are a new design also, sandblasted to prevent heat conduction, so they remain cool when opening the doors. The baking temperature can be set using the smart panel, with any drop in the required setting adjusted with an automatic turbo function. This all results in faster baking pizza with no need for turning the product during baking and as a result, operators have a much higher quality baked pizza, claim Benier.

“The new P800/600 range will ensure that we will maintain our market leading position thanks to the huge energy savings, combined with a better quality finished product,” says David Marsh, managing director of Benier

UK who handle Sveba Dahlen.“The P600/P800 range joins the hugely successful Classic Pizza and TP ovens. The Classic is modular and available in four different widths while its stone surface helps produce that classic pizza taste.

“An easy to use unloading shelf, stone soles, stainless steel shelf stand and aluminium legs with adjustable feet are all standard on the Classic Pizza Oven. It has an excellent heat balance with individual controls for front, top and bottom zones. The result is a uniform temperature throughout the deck, even if the door is frequently opened.

“The TP Travelling Pizza oven has been designed to bake pizza quickly, providing the consumer with a quality end product. It provides radiant heat, both above and below the pizza as it travels through the ovens. This gives its crispy surface without drying out the topping itself, thereby ensuring all taste is retained.

“It is highly versatile, available in two sizes and up to three sections vertically. Baking times vary from between two to 10 minutes and it is easy to use. All the operator has to set is set the controls for timing and temperature on the easy to use panels and place the pizza in the oven at the pre-set speed. It is then ready to serve once it has passed through the oven.

“Cleaning is also easy thanks to smooth surfaces, both internally and externally. Operators simply run the oven empty at maximum temperature to carbonise remnants, thereby making them easy to remove by emptying the in-built collecting plates.”

Industrial solutions At the industrial end of the market, Benier offer the MCS range, considered to be one of the world’s leading specialist companies for pizza lines due to expertise built over a number of years and the fact that each line is designed and developed on a bespoke basis.

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ovens MCS will build a plant to meet the customer’s specifications - fresh or frozen pizza, sheeted, crosssheeted dough, pizza crusts in trays or directly pressed on the belt. The core parts of the product range are pizza plants - with an hourly capacity of over 15,000 pieces – a wide range of automatic proofers with swing trays, as well as presses and ovens of the Bakemaster and HT series.

The Bakemaster oven, for example, is suitable for baking almost any kind of baked goods, from traditional bread (hearthbaked) to all types of panned bread, hearth rolls, small bakery items on trays, all kinds of fine bakery wares and even most pizza types because the oven can reach a baking temperature of up to 300°C. The HT oven is ideal for pizzas which can be baked up to 350°C. All types of wire mesh belts, hinge plate belts and, in particular, natural stone plates, are available, say the company. The stone plate supports are moved with heavyduty chains located laterally on high temperature-proof ball bearings. The company also cuts

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down on dough handling and mess by pressing pizza crusts directly on to the oven belt before baking. This avoids the need to sprinkle flour on to the dough during make-up. A light film is applied to the belt, the pizza crusts are pressed at a temperature of almost 100oC and they do not stick.

Some 50 major pizza plants have now been commissioned and the company is reporting a growing demand for new pizza lines and Benier UK’s offer has now been further enhanced with sheet and cut dough make up lines for pizza bases from DrieM, the newest division of the Kaak Group.

“MCS supplies most of the major pizza manufacturers throughout Europe. They are highly focussed on this growth area and have a proven track record. As MCS , DrieM and Benier UK are part of the Kaak Group our clients have the best of both worlds - real expertise in the area from a company with a proven track record plus a British company handling the project, making design, installation and commissioning as pain free as possible,” adds David Marsh.

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Sweet

sensations

Demand for more exotic, as well as more authentic Italian, flavours are impacting dessert menus, as we outline here. At the same time, new product formats and dessert-making equipment are helping operators to up their game.

Striking a balance “For many chefs there is usually a trade-off on desserts between making their own desserts and buying in a ready-made option.

Whilst ready-made may save chefs preparation time, making your own gives you something unique that customers cannot find elsewhere. To bridge this gap, Galbani have introduced a ready-made preparation which can be used within chefs own recipes, whilst saving time,” says Christopher Pihoue, senior brand manager for Galbani.

“Quick and simple to use, the range offers authentic Italian tastes and textures, whilst giving chefs the freedom to adapt and personalise - great for building into changing seasonal menus and appealing to a wide range of palates. And as the products are ambient, chefs are able to react quickly to customer demand, with much of the range setting in as little as two hours.”

The Galbani dessert preparation offering includes two Italian classics - Tiramisu au Mascarpone and Panna Cotta. Italian for ‘pick me up’, Tiramisu is always a popular dessert choice. Made from 65% mascarpone, Galbani Tiramisu au Mascarpone offers a light and creamy tasting dessert that delivers a true taste of Italy, claim Galbani.

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Ideal for individual portions, Galbani® Panna Cotta is a creamy and fresh-tasting dessert with a hint of vanilla. Quick and simple to make, operators can get creative with accompaniments such as fruit coulis and cream liqueurs, adapting the dessert to appeal to both adults and children alike (recipes can be found at www.lactalisfs.co.uk/galbani).

One of the additional challenges for food service operators in the Italian food sector is to also be able 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.

CQS (Continental Quattro Sagioni, www.continental-food.co.uk) report that they work very closely with their 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 to 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,” says CQS’s vice chairman, Sandro Bevilacqua.

“For example, traditional Italian gelato is usually served slightly warmer so that it doesn’t freeze the taste buds, ensuring that diners can savour the fresh natural ingredients. So the correct preparation and presentation of a dessert can make all the difference.

“We work with artisan producers Joe Delucci’s who produce a huge range of gelatos – the most popular flavours being traditional vanilla, hazelnut and toffee and with the exception of the Parmesan and Tiramisu Ice Creams are all gluten free and vegetarian.”

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desserts Joe Delucci’s claim to have been the first to bring authentic Italian gelato (as opposed to more industrial products) to the UK back in 2005, and it is still made without pastes or gels, using whole fruit and fresh ingredients, giving it the unmistakable taste of the Italian gelateria, feel the brand. Their Parmesan 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, suggest CQS (it should be served in a small ramekin - just one scoop).

“Although it looks like ice cream the taste is amazing as it just tastes like Parmesan cheese, and is a light caramel colour with a creamy texture,” explains Sandro Bevilacqua.

“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 will guarantee customer satisfaction, feel CQS. Their supplier, Vittles, has been producing handmade desserts for nineteen years and they report that their customers have been delighted with their products, not least the Banoffee Pie which features a sweet pastry case filled with a rich caramel made in the traditional way of boiling condensed milk topped with bananas and ice cream.

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.

If you are looking for a delicious and traditional change from some of the more ubiquitous Italian desserts that are available, then CQS suggest their new range of Sicilian desserts - perfect served at the end of a meal with coffee, or as an alternative Italianthemed afternoon tea treat.

“Traditional Sicilian desserts are made for special occasions or to celebrate a religious feast. All pastries, cakes and cookies are associated with traditions going back a long time ago with links to religious rituals, superstitions and folklore,” explains Sandro Bevilacqua.

Aragostine, for example, is an Italian speciality featuring flaky pastry in the shape of a lobster tail with a cream filling and dusted with icing sugar. It is available with fillings of Hazelnut chocolate, lemon, white

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chocolate or pistachio.

Cannoli originated in Sicily and is an essential part of Sicilian cuisine originally prepared at the beginning of spring in time for weddings. Comprising a tube shaped shell of fried pastry dough with a cream filling and dusted with icing sugar available with fillings of hazelnut chocolate, lemon, white chocolate or pistachio.

Barchette is a boat shaped shortbread pastry with a cream filling topped with crushed hazelnut available with fillings of hazelnut chocolate and white chocolate.

“For those looking to create a truly authentic Italian desserts menu our supplier Pasticceria Torino may provide the answer,” suggests Sandro Bevilacqua. “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.

“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. The range includes Pinolata – Torta Della Nonna (Grandmother’s Cake featuring 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).”

Dessert-making equipment “For outlets looking to offer their customers a real point of difference, homemade icecreams, sorbets and frozen yogurt can enhance the perceived value of your dessert menu; and can often justify a higher price point,” says Robin Candy, Buffalo brand director for Nisbets Plc. “And whilst classic flavours such as vanilla, strawberry and chocolate will always be popular, consumer tastes are becoming increasingly sophisticated – with the market seeing a real appetite for new and innovative flavour combinations.

“Our Buffalo Ice Cream Maker (DM067, www.nisbets.co.uk/Buffalo) has been designed to enable operators can produce large capacities of professional-quality frozen desserts with one reasonably-priced piece of equipment - really adding some Italian style to their dessert menu.

“The flexibility that comes with the ability to make ice-cream in house means that operators have complete freedom to develop flavours unique to them - opening up a world of new possibilities. Whether they look to create a refreshing palate-cleansing sorbet, an ice-cream flavour of the week, or incorporate produce grown on the premises – there is a real opportunity to get creative.”

With no need to pre-freeze the bowl, ingredients can simply be added and the Buffalo Ice Cream Maker machine turned on, say Nisgets. 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 has been designed 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, making it ideal for busy outlets (additional bowls are also available, so outlets can benefit from the provision of additional flavours or styles).

Foodservice refrigeration specialist, Adande, has teamed up with ice cream equipment manufacturer, Carpigiani, to offer a range of dedicated dessert workstations.

Designed as complete solutions for the preparation, production, storage and plating of professional artisan gelato product, the units are suitable for restaurants, hotels, fine dining, delicatessen and ice cream parlours, and with a compact footprint of just 1100 mm width by 700 mm depth, the dessert stations are ideal for kitchens with limited floor space.

The workstations are available in a variety of configurations to meet desired capacity, including a layout which has Carpigiani Boil 5 and Labo 8 12 E units are mounted on an Adande two drawer refrigerator. The worktop of the Adande unit can also accommodate additional equipment, such as a whipped cream machine.

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desserts Base mix ingredients are heated in the Boil 5 before the liquid is transferred to the Labo 8 12 E, where flavouring is added and the mix is stirred and chilled to – 8oC. The artisan gelato is then transferred into pans for pull down to the suitable storage temperature in the Adande® unit. For high volume operations, a pre-prepared UHT gelato mix may be poured directly into the Labo 8 12 E. The ability to set precise and accurate temperatures in the Adande drawers has particular advantages for holding premium gelato, say the firm. The bottom drawer of the Adande® unit may be set at – 18oC, which is the optimum temperature for the longer term storage of gelato, eliminating the formation of ice crystals. The upper drawer may be set at – 14oC, during service, which is the perfect temperature for soft scoop service.

Alternatively, the lower drawer may be set at – 14oC for holding gelato during service, with the upper drawer set at + 4oC for the storage of complementary ingredients, such as fruit, toppings and sauces. The top drawer, at + 4oC, may also be used for chilling dessert plates and sundae glasses.

The Adande units are castor mounted, allowing them to be moved easily for cleaning regimes. The drawers and the gelato equipment each operate on a 13

“

Amp power supply and with no plumbing or water supply required installation is simple.

Carpigiani has recently opened a development kitchen at which chefs and ice cream operators can gain first-hand experience of the dessert workstations (appointments for demonstrations at the Carpigiani facility are available upon request).

“Artisan gelato is a premium product, which requires holding at optimum storage and service temperatures. The unique technology of the Adande® drawers helps maintain the gelato at the correct temperature, eliminating the formation of ice crystals for perfect product quality,” says Scott Duncan, sales director at Carpigiani.

Carpigiani have also unveiled of Mister Art - a continuous artisanal production

machine. Taking many of the impressive features found in existing Carpigiani equipment and combining it with the latest technologically advanced production systems and an innovative design, the Mister Art is capable of producing delicious gelatos, sorbets, pastry creams, semifreddos and ice cream cakes and other trendy treats in one, say the company.

Making use of a pasteurizing tank and a cylindrical batch freezer below, the Mister Art is able to combine the work usually undertaken by two machines into just one appliance.

Preparing mixes in the pasteurizing tank, the easy to use, digital display even alerts the operator as to when to add natural ingredients such as fresh milk, cream, sugar, eggs and so on. Once the mix has been prepared, the Mister Art is able to deliver a continuous flow of delicious gelato, transferring equal

If I was looking to open a high street retail pizza business today and needing sound advice and information, PAPA would be my first point of contact Maurice Abboudi

”

RED HOT RESTAURANTS LIMITED

tel: 01291 636333 web: www.papa.org.uk www.papa.org.uk

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desserts

Under threat?

The future of traditional ice cream in the UK is under threat after the removal of long standing quality standards by the EU, claim the ICA (Ice Cream Alliance, www.ice-cream.org) who say that new regulations allow ‘artificial’ ice cream to be sold which fails to meet the standards adhered to for more than 100 years.

Until recently ice cream had to contain minimum amounts of milk and fat in order to pass the legal food standard but due to EU rules this is no longer the case (the national standards for the composition of ice cream were removed on December 13 2014 after the Department for Environment, Food and Rural Affairs (Defra) adopted EU rules).

Now, however, the trade association for the UK ice cream industry has launched a campaign to protect the public from artificial ice cream by launching its own national quality standard.

"This EU rule change has opened the floodgates to inferior products coming onto the market purporting to be traditional ice cream," said Zelica Carr, chief executive officer of the Ice Cream Alliance.

"This poses a real threat to the quality of ice cream on sale in the UK and we are determined to do all we can to protect our much loved traditional ice cream. We are launching an ICA quality standard to let people know that when they see our

amounts of fresh mix from the pasteurizer into the cylinder below to counter the finished product being extracted.

Equipped with various nozzles in a range of different shapes and sizes, chefs can easily fill cannoli, cups, tarts and other pastries with precise portions of delicious gelato, say Carpigiani. Using high-overrun gelato, these desserts are able to maintain their softness and wonderful creamy taste for longer periods of time. The pre-set options on the display allows the Mister Art to vary the temperature of the mix in the pasteurising tank, perfect for creating thick, rich mousse, creams and semifreddos, while the optional hose and portioning pistol makes light work of filling cake molds or the molds used to create gelato on a stick such as those made with the Carpigiani FantaStick.

Using the Mister Arts special freezing programme designed for producing partially crystallised gelato with a high overrun, gelato flows through the host to easily fill wide cake forms or small stick molds, maintaining form to allow for easy portioning and cutting of vibrant ice cream cakes.

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logo displayed by vendors they will get a quality product.

"The UK ice cream industry is worth more than £1bn to the economy and one of the reasons for its success is its great taste and high quality ingredients.

Without a legal standard in place there is nothing stopping manufacturers using meat protein and meat fats instead of milk and calling it ice cream.

"By looking for the ICA logo consumers can be sure that they are buying a traditional ice cream made with milk protein and dairy ice cream made only with milk fat and protein."

New launches Amore di Gelato, which claims to be the UK’s fast growing super-premium ice cream brand, has introduced a new Pistachio flavour to its range, driving the growing consumer trend for alternatives to the classic line up of Vanilla, Chocolate and Strawberry.

The new flavour is the first of two innovations expected from the familyrun business this year, as it seeks to continue on its sky rocket trajectory and capture even more of the market after a highly successful last 12 months. Real chunks of pistachio nuts have been swirled into the creamy, luxurious ice cream to create this refined flavour.

Sophisticated and versatile, the new product is a perfect standalone concept, or can be paired with a range of complementary dishes, suggest the company.

“We develop all our products with care and attention that is very obvious from the very first taste. We always keep our customer in mind – the chef – and only create high

quality ice cream that we, and they, are proud to serve to the public,” says Mike Godwin, managing director of Amore Di Gelato.

“Our new flavour fits perfectly into our contemporary range, and answers a growing consumer trend for exciting and exotic tastes. Feedback suggests it will become one of our best sellers as the summer draws near.”

Amore di Gelato Pistachio comes packed in 2.4 litre tubs, which serves around 24 portions. Cost per 2.4 litres is £15.35 (www.amoredigelato.com).

Lupetta, a brand that seeks to gather the best ingredients from Italy’s regions and to demonstrate a resounding empathy and understanding of the culinary harmony that exists between fine quality ingredients and their twenty mother regions has launched Almond Cantuccini (250g) and Soft Amaretti (200g).

The supplier for the Lupetta Cantuccini is based in Tuscany to the south of Florence and has been baking these almond cantuccini for over 60 years in the heart of the Chianti wine region, report the brand.

The use of local fresh ingredients, combined with a long tradition of baking, produces cantuccini with just the right texture.

Carefully selected almonds are the key ingredient. The Lupetta Cantuccini are packed as soon as they are baked to preserve their fresh flavours and rich aroma, and can be enjoyed as they are in Tuscany - dipped into a sweet wine such as Vinsanto or with coffee and tea (RRP: 250g, £2.99, distribution through Cotswold Fayre).

From the same supplier, come Lupetta Soft Amaretti - the secret ingredient for enhancing the taste of even the best cup of coffee, say the brand. Distinctive bittersweet almond amaretti are perhaps the most famous of all Italian pastries and Lupetta Soft Amaretti still have the typically Tuscan artisan shape and are based on a 60 year old recipe by Florentine master baker Enzo Salaorni.

Thanks to their carefully selected ingredients their initial sweetness gives way to a rich flavour from stone-ground rice flour and a long bittersweet finish with a hint of orange. They can be served with a glass of dessert wine or tea or coffee for the perfect end to a meal, or as a delicious break during a busy day (RRP: 200g, £3.29, distribution through Cotswold Fayre).

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desserts Häagen-Dazs says that it prides itself on adding further depth and richness to each and every flavour, having announced the launch of three new combinations aimed at affirming the luxury ice cream maker as a lead innovator in flavour trends.

A new ice cream launch features the Yuzu fruit, set to become the most crazed after citrus fruit this year thanks to its intense sweet flavour and risingdemand for use in cosmetics, claim the brand. This delicious Japanese fruit is behind the inspiration for a new limited edition Häagen-Dazs flavour for consumers to enjoy as a light, spring treat. Häagen-Dazs says that it has handpicked exquisite Yuzu fruit from the Japanese mountains of Kôshi for its delicately sweet limited edition Yuzu Citrus & Cream flavour. The sour hybrid of mandarin and ichang papeda is pressed fresh to deliver a juice with crisp flavour notes, reminiscent of mandarin and grapefruit. The juices are then mixed with sweet oranges to create a refreshing sauce that twists into Häagen-Dazs’ original ice cream recipe for a uniquely intense taste.

Since its launch in 2013 the Häagen-Dazs Salted Caramel flavour has become a firm favourite in the UK, currently the fifth bestselling Häagen-Dazs flavour according to Nielsen Scantrack 2015 data . Riding on this success, Häagen-Dazs has now also crafted an indulgent, luxurious new ice cream flavour so that devout chocoholics can enjoy the salty, sweet combination that Salted Caramel is widely loved for. Chocolate Salted Caramel contains delicious chocolate ice cream with generous silky ribbons of salted caramel and delicate brittle, delivering a moment of decadence with every satisfying crunch.

The third new flavour to join Häagen-Dazs’ impressive spring summer collection is Summer Berries & Cream - raspberry, blackberry, strawberry and blueberry mixed ice cream, with raspberry swirls blended into the fruity fusion.

Thaw and serve solutions Caterers need to be able to offer a selection of tempting desserts that incorporate the latest trends and keep customers coming back for more. For many busy establishments, however, baking from scratch just isn’t a viable option due to limited skills and time restrictions, one reason why frozen products that can be thawed and then served to allow caterers to maximise on consumer eating trends.

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Dawn Foods Sheet Dessert Brownie.

“The UK’s love affair with American sweet products is still very much alive and will continue to be big in desserts throughout 2015. Versatile enough to suit a variety of menu offerings, this trend has many dimensions, from bold flavour combinations, rich with fruit and colour, to comfort food reminiscent of mama’s home-baking, and can provide great opportunities to offer consumers new, different and exciting eating experiences,” says Jacqui Passmore (marketing manager UK and Ireland for Dawn Foods) “Brownies are a firm American-inspired favourite and Dawn offers Ready to Finish Brownie Sheet Cakes, which just need to be defrosted and decorated to create delicious desserts. Brownies can be loaded with a variety of products, including marshmallows, sauces and honeycomb or topped with Dawn’s range of Frostings, such as our new limited edition creamy Coconut Frosting that features all natural coconut flavour for a tropical twist.

Caterers can finish Brownies by serving them warm with a scoop of ice cream and a drizzle of chocolate sauce for a simple and cost effective dessert.

“Additionally, 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. 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 that will tempt consumers to purchase. The easy to use format also makes these cookies an ideal product to use to update dessert menus either as a dessert base or in an ice cream sundae or sandwich. The options are endless!”

Offering fresh new flavours and tasty textures that create a product customers can’t buy anywhere else will also boost sales, feel Dawn, who report that the popularity of unusual combinations, such as sweet and savoury, continues to grow and products that draw on this theme are ideal for creating limited edition offerings.

“Our thaw and serve Salted Caramel Muffin, which comes individually wrapped, allowing operators to minimise waste, can simply be turned into a dessert by warming and adding

ice cream and even a luxurious chocolate sauce for an ‘on-trend’ flavour combination.

Adding this extra depth makes desserts look and taste unique and encourages repeat business as consumers will be keen to try more individual creations,” points out Jacqui Passmore.

“Tapping into seasonal variations is also important to keep menus fresh. Try offering fruit filled products to deliver the fresh taste that customers are looking for in the summer and hot puddings filled with indulgent chocolate and caramel in the winter.

“Presentation is also key when promoting dessert offerings, and serving desserts in a way that makes them look different and special will add to the overall eating experience for customers. Establishments can go to town with product merchandising by serving desserts in shot glasses, cakes in jam jars or muffins in mugs to create an artisanal, luxury feel.”

Portion control “Desserts with perceived ‘healthier’ ingredients are also becoming increasingly popular with consumers and one way to satisfy customers who are looking to indulge without overindulging is by offering mini sharing platter desserts that encourage individual treating,” Jacqui Passmore continues.

“For example, Dawn’s convenient Scoop & Bake range of frozen batters and doughs can be used to create a trio of mini desserts, such as a cookie, brownie and cake slice, which will give health conscious consumers the chance to try and share three small delicious desserts in one dish.”

This range, which comes in 2kg stackable freezer tubs, is ideal for creating freshly baked American-style miniature muffins, cookies and cakes that can be transformed into tasty desserts without the need for skilling up or the time required for baking from scratch, say the company. Available in a range of core and seasonal flavours, Scoop & Bake now includes a versatile Vanilla Cookie Dough, as well as an Orange & Cranberry and a Mincemeat option, and, for the calorie conscious, a Skinny Vanilla (visit www.dawnscoopandbake.com for some recipe ideas).

Funnybones Foodservice (www.funnybones.co.uk) has launched a range of traditional cheesecakes with a modern spin, including Cherry Amaretti Cheesecake – an indulgent and ‘grown-up’ dessert with an Italian twist combining creamy baked vanilla cheesecake with delicious cherry and crushed Amaretti biscuit.

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profile

Feast your eyes on

Project Pie! With a new Dundee pizza eatery having opened its doors, there are development plans afoot for a further 60 outlets across the UK and Ireland, say its creators who are claiming a first in bringing custom-built pizza to the UK. From west to east Project Pie, an ambitious ‘fast casual’ pizza concept which launched on the West Coast of America opened its first European outlet in Dundee, Scotland and now has plans to add a further 60 locations across the United Kingdom and Ireland in the next ten years.

The investment in the 60-seater Project Pie eatery in Dundee City Centre was over £500,000, and has initially created 26 jobs, report the company.

Project Pie has been brought to Europe by Susan and John Canavan of the Canavan Co. UK Ltd, in partnership with renowned UK restaurant industry man, Niall Howard (who built the Michelin-starred Hakkasan Group into one of the world’s most distinguished global restaurant, lounge and nightlife brands).

The concept was first created and developed by James Markham, a serial entrepreneur and pioneer of the ‘fast casual pizza movement’ which has taken America by storm. He had previously created two other ‘artisan’ pizza brands - ‘Mod Pizza’ and ‘Pieology’ - on America’s West Coast, before establishing Project Pie in Las Vegas in 2012, where it now has dozens of outlets across America and also in the Philippines, where it has eight stores.

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The Project Pie concept of ‘assembly line pizza’ has since gone on to become an international franchise (www.projectpie.co.uk).

Design, build, eat Back in its homeland, Project Pie is famous for its Design–Build–Eat theme of “Artisan Pizza Custom Built by You” where customers can choose from a range of 28 toppings, including

a range of cheeses, meats, vegetables and herbs and spices (the range of toppings is initially being sourced from the United States as Project Pie establishes a UK supplier network).

Up to 20 pizzas – each 12 inches in diameter - can be simultaneously baked in the venue’s Wood Stone stone-hearth oven at 680 degrees Fahrenheit in under three minutes - something

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profile which is essential to Project Pie’s ‘fast casual’ ethos. And all the pizzas served are one price, regardless of how many toppings are added.

Supplementing the custom-built pizza offer, Project Pie in Dundee is also selling a range of Boylan Fountain Sodas made from sugar-cane – the first time this premium range of soda drink has been available anywhere in Europe, claim the brand.

“When we saw Project Pie in California, we knew this would translate seamlessly to Western Europe where there’s unquestionably room in the pizza market for a markedly different approach to what we already have here,” says Sue Canavan, director of the Canavan Co. UK. Ltd. “Moreover, having someone of Niall’s calibre on board gives us a huge advantage in rolling out our ambitious expansion programme for Project Pie. He’s a proven winner having transformed Hakkasan Group into a global phenomenon and it’s a delight to have his expertise to help drive forward our expansion plans.”

Student population CEO at Project Pie, Niall Howard, identified Dundee as the ‘launch pad’ for Project Pie in Europe because of the density of its student population, as well as it being a compact and bustling city centre with a consistently high footfall in the area chosen for the development.

www.papa.org.uk

“There is significant optimism around Dundee. There are regeneration projects happening across the city. The new Victoria and Albert (V&A) Museum is being developed here and we think the vibrancy and opportunity for Project Pie are significant,” says Niall Howard.

“It was always part of our strategy to bring Project Pie to Scotland initially and it’s very easy to just focus on the ‘big two’ – Edinburgh and Glasgow. However, our research indicated that Dundee was ideal for our first foray into Europe on several levels and given the general ‘buzz’

and anticipation we’ve seen from Dundonians, I know this is the right choice for us.

“Project Pie has had an amazing first month in Dundee where the people have taken it to heart. With sales way ahead of expectations, the owners feel vindicated that they chose Dundee for Project Pie's European launch.

People in Dundee are ready for change and they know that by supporting Project Pie they are helping themselves by giving the positive messages that other outside investors will want to see."

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social media

11

T IPS

to creating knock-out social media on a (near to) zero budget!

Mark McCulloch (CEO and founder, WE ARE Spectacular)

ocial media is one of the best and low cost ways for any business to reach customers beyond what marketing spend and resource you have. However so many people do not set up for success, see it as a thing that they must tick off of their daily/weekly list of to dos (which means that it becomes robotic in tone and a chore) and you may as well spend your efforts elsewhere.

Social media is cost effective, but not completely free, as you need to invest some time and money into it to make it as successful as possible. I have 11 steps to success when using social media, which I have used throughout my career at Pret A Manger, YO! Sushi and with all of my clients since starting WE ARE Spectacular who are predominantly in the coffee, food and drink industry, including Costa Coffee, Harris + Hoole, UCC, Caffe Ritazza and Fuller’s Brewer Street Coffee.

S

1. Know thyself Before you even consider starting to use social media. Do you really know what your brand’s name is, have a definitive logo, positioning,

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personality, tone of voice, what you are on the inside and how you communicate to your teams on why they get out of bed in the morning, what your brand claim is and clear evidence on why you are clearly better than all of the direct competition and have you identified you are absolute core customer? The handy chart below should help you write this down and agree it between you and your key business stakeholders.

2. Your online identity It is vital that you have a consistent look and tone online at all times. Use web sites such as ‘namechk.com’ to check in one search what social handles/names will be available for you to use. Try and pick one that is available on all channels if you can. Think of this as a copy and paste that no matter what the social media channel, you are to have the same logo in your ‘favicon’ box (small logo you see on social media newsfeeds), same biography in the about section and same, consistent backgrounds on the mobile and desktop versions of the social media platform.

WE ARE Spectacular is a new breed of creative brand and marketing agency - a collective of nine boutique agencies, which are businesses in their own right, and who have worked together for years on brands like Pret A Manger, YO! Sushi, lastminute.com, Costa Coffee, Nestle, Fuller’s Inns & Hotels and Barclaycard. They cover everything from brand definition to brand identity, brand and product naming, marketing strategy, local marketing, digital strategy, web site creation, social best practice and growth of engagement.

Mark McCulloch (pictured) is the leader of the collective, ensuring that the company has a full service feel, but agile with more of a senior consultancy approach. He has been around a bit in the last 15 years, starting life at music magazines (marketing them to students), then working in full service and digital agencies before finally jumping the fence to work ‘client-side’ to take on exciting roles including head of brand/marketing at lastminute.com, Barclaycard, YO! Sushi and Pret A Manger. He always had one eye on just working with brands he believed in and people he loved. So, in January 2013 he braved it on his own but with a few good people in tow to help brands be Spectacular on and offline, inside and out.

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social media make sense then. People have more time to cook at the weekends so recipes might be best posted for then.

Evenings and weekends are peak times on Facebook so aiming for a few posts a week in these times is good - and a few in quieter times too might be a good start to see how the engagement compares.

Use free Facebook Insights on your Page to understand when people are engaging with your posts the most, and what days. (Within the Posts tab).

3. Claim what is yours Make sure that you work with Google and the social media channels to ensure you are ‘on the map’ for all of your venues for searches and check ins, ensure that you are ‘hooked up’ in terms of sharing icons and ability so that you can socialise your web site content, ensure that you have claimed your friendly ‘vanity’ url that is www.facebook.com/marks pizza rather than an ugly url string and lastly work with the social media channels to ensure that you get that little blue tick next to your brand name on your official social media handles as this helps customers know that you are ‘for real’.

4. Use the rule of thirds when planning content If you simply just talk about what you are selling then people will get bored. Use the rule of thirds to break up your content into thirds so that you mix up the conversation into content about your brand (history, inspiration, what you stand for etc), your product (what you are famous for, best sellers, new products, ingredients etc) and another is of your choice as the final third (Fun, Lifestyle, Health, Wellbeing, etc).

Then mindmap the thirds to write down what could you possibly talk about in each of the thirds. You can always add to this as time goes on, however it will also give you a clear idea of what you should not talk about as a brand, which is equally as helpful.

5. Think like a boxer when writing and creating your content You don’t walk into a boxing ring and simply thump the other contestant and then walk out having won the fight do you? It takes training; time to study your opponent (or customer) and a series of strategically placed jabs to lead up to your perfect right hook or a call to action post in this sense. The book that highlights that and more is written by Gary Vaynerchuk who is a leading light in social media has written a fabulous book called Jab Jab Jab Right Hook that really helped me get my head around how to think about social media in terms of return on investment, how to plan content better and how to set up your content to create a series of micro stories leading to the actual message you want to land. I’d advise buying this book immediately.

www.papa.org.uk

6. Be a native speaker Instagram and Twitter are as geographically distinct as Scotland and Japan. This is useful to think about as when speaking in each social media channel (or country in this analogy) you need to be focused on the cultural or native dos and don’ts when on each channel and please please please simply don’t cut and past or automate your content as this looks lazy. Just take the time to do it well on each channel and that means spending just that bit more time thinking about how to do it best on each channel. Spend some time studying looking at the nuances of each channels, look at what your competitors are doing and also those that you consider to be world class and take some inspiration from that.

7. Crop your images well Take some time to set up dummy accounts or invest in software that lets you mock up how your tweets and posts look on screen and on mobile before you post them. It can make all the difference in terms of flawless execution.

Make sure the preview pane looks enticing and is not simply a crude crop of the image, especially when we are talking about food and drink.

8. Know when to post There is really no 'gospel' on the best time to post for restaurants, as you will notice now that the Facebook newsfeed is a mish-mash of posts from Pages at different times and days, and more weight is given to posts with more engagement get priority in the newsfeed.

Obviously using your common sense and what you know about your customer helps.

For example, when are they online? When do they typically look on your web site?

Many people might plan their upcoming weekend activity on a Wednesday or Thursday, not a Monday, so info about booking, latest menus and offers etc would

9. Create cut through It's becoming a well-known fact now that brands that don't invest in Facebook advertising are going to see low post reach and little visibility within the newsfeed.

Even spending as little as £2 a day can help to give your page a boost against competitors.

My advice would be, if you are posting something really important that you want everyone to know about (new restaurant menu information, say) you should boost it with a budget of £50-100. You can target a very specific audience. Some ideas include fans of competitor restaurants, fans of chefs and TV shows (Jamie Oliver Cooking Shows, Saturday Kitchen with James Martin, Masterchef with John Torode and Gregg Wallace in the UK), those that live in certain postcodes, and fans that have been on your web site too.

10. Who to nominate to run your social media It is good for you to look at who has the enthusiasm to work in this role. Tips for who to look for are…

- Willing to work out of hours - Have a thick skin - Have experience with multiple platforms - Have great writing skills, spelling and grammar - Be enthusiastic to learn - Creative and full of ideas - Good with a camera and Photoshop if possible - Basically, have a phone stuck to their face!

11. Measure it!

There are some fabulous free tools out there including the social media channels own measurement suite plus Hootsuite is also good to use as you start your journey.

However once you are more experienced and would like something a little more sophisticated I would recommend Klood engine (klood.com) as one of the most advanced and economical social media scheduling, listening and measuring tools.

Sysomos, Sprout Social and Radian 6 are also good.

I hope these tips help you as much as they have helped me, the companies I have worked for and my clients over the years. Best of luck!

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hygiene

The washroom

renaissance Recent research has shown that the hospitality sector is at risk of losing business unless the hygiene standards of an establishment match-up to the high quality of its food and service. The quality and cleanliness of your washroom facilities will influence customer behaviour and loyalty, and therefore affect revenue and the reputation of your restaurant, argues Dr. Peter Barratt (technical manager at Initial Washroom Hygiene).

Important Initial Washroom Hygiene carried out global research to evaluate public hygiene habits and found that 88% of respondents in the UK said hygienic washroom facilities in restaurants are an important factor in returning to the establishment, and almost half (48%) said they would not return to a café or restaurant because of poor hygiene standards. Similar views are felt in the retail industry, with over 18% confirming they would not return to a store if they considered the hygiene of the amenities to be poor.

The quality of washrooms can directly impact the profitability of restaurants, with over 80% of people saying a venue needs to be clean in order for them to consider parting with their hard-earned cash. These findings highlight the need for establishments to educate their employees about the importance of personal hygiene.

Hand and surface hygiene in any food establishment is a critical issue which businesses must take seriously if they are to stay afloat in an increasingly hygienedemanding and competitive market.

Not only is the cleanliness of a washroom importan, but its colour should also be considered. The concept of colour affecting human behaviour is not a new phenomenon, and as the number of studies in this area increases, so too does our understanding of the different behavioural responses 44

pizzapasta AND ITALIAN FOOD

colour can elicit. Choosing the right colour for the washroom products in your business could bring real benefits to employee health (and subsequent workplace productivity) by encouraging more positive hygiene practices. It can also enhance your business’s brand by choosing colours that are representative of your eating establishment’s style and image.

Colour cues Coloured washroom products, such as Initial’s new Signature Colour range, for example, have been designed to harness the power of colour psychology to provoke improved hygiene habits.

Angela Wright, colour psychologist and author and founder of the Colour Affects System, highlights the fact that there are universal, psychophysical reactions to colour that are common to us all - and they can be predicted. Blue, for example, affects our mind, yellow our emotions and green impacts on our sense of harmony and balance.

However, Angela Wright also goes on to say it is the way the colour is used, its exact tone, tint or combination with others, that influences whether it has a positive or negative impact on us. Pink, for example, can conjure up feelings of nurturing and mothering, but place it in the wrong context and it can become smothering.

Angela Wright has worked with Initial Washroom Hygiene to identify colours that can improve

behaviours in the washroom and therefore workplace health and business performance. The emotive qualities of the colours in Initial Washroom Hygiene’s range are outlined follows.

Red – can provoke a lively reaction and has the potential to drive enthusiasm from both employees and customers.

Pink – best expresses the nurturing instinct and heightens the sense of wellbeing.

Yellow – psychologically the strongest colour, yellow lifts spirits and has a positive impact on personal hygiene standards.

Purple – embodies luxury, authenticity and signifies quality and vision.

Turquoise – an inspiring and motivational colour, often reminiscent of the ocean.

Green – the colour of abundance, refreshment and harmony with the potential to encourage good hygiene practice.

Blue – mentally blue engenders feelings of trust and also stimulates clear thought and efficiency.

Classic black – black can embody sophistication, substance and elegance.

Champagne – symbolically, the ultimate expression of refinement.

By following these scientificallyaccepted colour principles, we are able to identify colours that inspire activity and cleanliness. By then applying these colours to hygiene products, our aim is to leverage their power to drive improved hygiene behaviours.

At a relatively low cost, businesses have the potential to drive better washroom behaviours which will be beneficial to them and the wider economy. By altering poor hygiene habits and instilling a mindset in which best practice can flourish, improvements can be seen in employee health, work productivity and office morale, as well as having a knock-on effect on reducing employee absenteeism.

Whilst altering the colour of washroom equipment may be considered superficial and purely for the benefit of the aesthetics of the washroom, this small change should have a direct impact on washroom behaviour, which will in turn significantly reduce the chances of bacteria and viruses spreading among your workforce and customers via cross contamination. To further enforce this, Signature products feature antimicrobial silver ions embedded within the plastic or painted coatings to provide hygienic protection on key touchable areas, whilst also incorporating smooth covers specifically designed to make it easier for dirt, debris and bacteria to be cleaned and removed from the surface.

Five steps for maintaining perfect hygiene Whilst the addition of colour to the washroom can have a positive effect on hygiene behaviour, it’s important that restaurant managers understand the basic April 2015

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hygiene

guidelines when addressing hygiene in their general premises.

Here’s your starter menu: 1. Aside from encouraging staff to regularly wash and then dry their hands thoroughly, hand sanitisers should always be available. The most effective

www.papa.org.uk

sanitisers are those which are not based on alcohol. Initial’s UltraProtect, for example, forms a gentle, long-lasting and invisible barrier across hands, inactivating germs for hours after use and protecting against a wide range of bacteria and viruses, including Campylobacter and Norovirus 2. Ensure regular, thorough cleaning takes place in communal areas like the dining area, washroom facilities and any corridors. It is recommended that companies

undertake a professional deep clean at least twice a year to prevent the build-up of hidden embedded dirt and contamination, and the associated micro-organisms. In washrooms, specialist air sterilising devices can alleviate airborne microbes and help reduce unwanted odours 3. Ensure table tops, shelves and any equipment are cleaned regularly using anti-bacterial surface wipes and that hand sanitising gels are available in public areas.

4. If a member of staff contracts a virus such as Norovirus, make sure that they stay away from your premises for at least 48 hours after the symptoms have disappeared, to avoid wider contamination.

5. Encourage staff to practice good hand hygiene by regularly and thoroughly washing their hands throughout the day.

Research shows that finger tips and thumbs often get missed during hand washing. It is recommended that you should wash your hands for as long as it takes to sing happy birthday twice (up to 30 seconds).

Thorough hand washing helps to reduce and remove potentially harmful bacteria and viruses.

These steps are simple and cost effective, and show that maintaining strong hand and surface hygiene really is a ‘pizzacake!’ If you’d like to seek advice on restaurant cleanliness, or are unsure about the UK regulatory requirements surrounding hygiene standards in the industry then it’s best to seek the advice of an expert.

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pizza my world

Pizza My World Linda Lewis is the founder and managing director of Linda Lewis Kitchens Ltd (LLK), based in Oldham. Founded in January 2006, LLK specialises in the import and distribution of quality pizza equipment and is proud to be the sole importer to the UK and Ireland of the Cuppone range of equipment from Treviso, Italy.

Their mission is to become the first and last port of call for all pizza operations to buy their equipment from, offering equipment with the latest technology together with a first class customer service.

Born and raised in the Oldham area, Linda Lewis says that she is proud of her heritage and that growing up in the rolling hills of Oldham has been a real privilege with always somewhere to go for a beautiful scenic walk or drive within minutes of home. “We live overlooking fields which is home to some alpacas and sheep. It is lovely to wake up and look out of the window to see such a view first thing in the morning, it really lifts my spirits,” she says.

Having spent most of her working life in the catering equipment industry, Linda Lewis says that she loves its people and the challenges to be faced, as well as keeping up with the latest trends.

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7.00am 7.00am My day starts with a shower and then putting my on makeup, ready to face the day ahead. I cannot resist turning my phone on first thing to check my emails. I am lucky to have a wonderful husband who brings me my breakfast whilst I am getting ready. It is only a short drive into the office as I have big issues about time and the value of it – I cannot see the point in wasting time stuck in traffic every day just to get to work.

8.15am 8.15am I am first to arrive at the office so I open up for the day. This is the quietest time of the day as I have a good 45 minutes alone in the office which allows me to plan the day before the team arrive. I write myself a to-do list for the day; I really feel I have achieved something if I can get to the end of the day with everything

crossed off. I reply to all of my emails and then I am ready to face the day ahead. My priorities are to keep things moving within the business. The business is constantly growing but I need to keep a handle on everything to ensure that we dot the i’s and cross the t’s to ensure that everything runs smoothly and our superb service does not slip. I am a great believer in plans and aspirations: they really do work!

9.00am 9.00am The team arrive one by one, each with a cheery “good morning!”We have a quick catch up on everyone’s evenings and discuss last night’s telly whilst their computers wake up. We agree to have our weekly team meeting at 9.30 am so I spend the next 30 minutes writing up notes for discussion in the meeting. We include a weekly Health and Safety update to keep everyone safe.

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pizza my world 9.30am 9.30am Team meeting. This is the time of the week when we all sit down and talk about the focus for the week. I encourage lots of input from the team and they all come up with some great ideas for us to implement into sales and marketing. We set individual goals and review them each week. We review any issues that we have going on in individual roles and make some plans for the following week ahead.

10.00am 10.00am Our new sales guys come to meet the team and do some product training. This is a really exciting time for our business as we have never had dedicated professionals working in the field to build sales before. They meet the team, talk through everyone’s roles, and explain how it will all work for us. Then they come to me for product training. I never tire of talking about our product range; it’s a pleasure for me to engage people in what we are all about and see how wowed they are by our extensive range.

1.00pm 1.00pm We have a welcome break and I seize the opportunity to take the sales guys to visit a local restaurant that uses our equipment. There we sample some lovely pizza for lunch, cooked in one of our Cuppone ovens – the guys were very impressed!

2.00pm 2.00pm It’s time for a meeting with our new marketing company. 2015 is going to be a very exciting year for LLK and we are approaching everything from a different angle. We are really shaking things up as we felt that we needed a fresh outlook on things. We decided to outsource our marketing and social media to a highly experienced team to get the best value for our money. We were lucky to find someone brilliant locally to really ramp up our marketing for 2015. We discuss our ideas for the month ahead involving what best to post on social media, blogs, and newsletters to really spread the word about LLK and our brands.

3.00pm 3.00pm After saying goodbye to the marketing company, I go back and brief the team on the new marketing strategy. Everyone is buzzing about it! We are all enthusiastic and passionate about the business so are all equally excited to grow the company further in 2015.

3.10pm 3.10pm It is time for me to jump in my car and get on the road to visit one of our lovely distributors thankfully it is not too far away.

3.50pm 3.50pm I arrive at our distributor’s premises and set up my projector screen and laptop, ready for my presentation. Today I am talking to a team of 10 people including sales director, national account managers, CAD designers and area sales managers. This distributor deals in all market sectors including hotel chains, local authority, private enterprise, garden centres restaurant and pubs chains etc. It always amazes me where our equipment ends up. We have even recently supplied a zoo!

All of our distributors have to have a level of training in order to go out and advise on and sell our equipment. We run dedicated training workshops for our dealers, where they can get hands on experience with the products. I also offer sales training workshops, where I go round the country and present to sales teams to educate them on what we have to offer and the financial benefits to the end users by using our equipment. I used to dread presenting – it was my worst fear, but now when I see the engagement from the audience when they see what we can offer if has become a pleasure.

5.30pm 5.30pm I arrive home and take my little Westie dog Oscar for a walk around the park to get some fresh air, exercise, and allow me to unwind and reflect on the day.

new products Susca re-appointed president of the Ice Cream Alliance A leading ice cream consultant has been appointed president of the Ice Cream Alliance - the trade association for the UK's £1bn ice cream industry - for a second term.

Angelo Susca has more than 45 years’ experience in the ice cream industry having started selling from a trailer as a young boy before working his way up the ladder to owning his own successful business (Mr Susca, who lives in Hyde, Cheshire is the owner of the TAS Group a leading consultancy and supplier of ice cream products and ingredients).

"The ice cream sector has faced a number of challenges in recent years but has been buoyed by excellent summer over the last two years which has seen a welcome increase in

www.papa.org.uk

sales," said Mr Susca. "The outlook for 2015 continues to be positive and I am looking forward to using my experience and knowledge to continue to help our members to build and maintain high quality and successful businesses.”

Call 01332 203333, or visit www.ice-cream.org

The ChefAlarm® colour-coded cooking thermometer and timer The ChefAlarm® professional cooking thermometer and timer, is now available in five food safe colours – blue, green, red, white and yellow.

The unit incorporates a fully programmable count up/down timer and includes a multifunctional LCD display which simultaneously indicates the elapsed time, the current and the min/max temperatures during a cooking cycle. Its loud audible alarm sounds when the food reaches the predetermined temperature or programmed time.

It measures temperature over the range -50 to 300 °C, with an accuracy of better than ±1 °C. Utilising the unit’s ‘CAL’ feature it is

possible for the user to finetune the thermometers accuracy to better than ±0.5°C (ideal for critical food safety areas). Competitively priced at £35.00 each exclusive of VAT, ChefAlarm is available direct from Electronic Temperature Instruments Ltd (call 01903 202151, or visit www.etiltd.com).

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

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

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 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

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

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

JDM Food Group Ltd. Monument Road, Bicker, Boston, Lincolnshire PE20 3DJ Contact: Darren Bevan Tel: 01775 822389 darren.bevan@jdmfoodgroup.co.uk www.jdmfoodgroup.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 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

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: Cedric Blanpied Tel: 0333 900 2020 Fax: 01732 467596 cblanpied@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

48

pizzapasta AND ITALIAN FOOD

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

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: Bianca Coeln Tel: 01895 201246 / Fax: 01895 201101 bianca.coeln@genmills.com www.generalmills.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.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 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 Marana Forni di Marana Ferdinando Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 Fax: 0039 0457156118 elena.commerciale@maranaforni.it

Granarolo UK Ltd. 23 Church Street, Rushden, Northamptonshire NN10 9YU Contact: Anthony Bosco Tel: 0843 1781450 anthony.bosco@granarolo.co.uk www.granarolo.co.uk

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

April 2015

P&PApril15_p48-52_Layout 1 02/04/2015 15:04 Page 49

index registered suppliers 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 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 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 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

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

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

Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk

Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk

Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285/Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk 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

Taste of Sicily Ltd. Unit 2 Lismirrane Industrial Estate, Elstree Road, Elstree, Hertfordshire WD6 3EE Contact: Carlo Diforti Tel: 0208 953 5453 Fax: 0208 953 1453 info@tasteofsicily.co.uk www.tasteofsicily.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 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, Kettering, Northamptonshire 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 Willis Group Stuart House, Caxton Road, Fulwood, Preston PR2 9RW Contact: Gary Skipworth Tel: 01772 664021 skipworthgj@willis.com www.willis.com

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P&PApril15_p48-52_Layout 1 02/04/2015 13:39 Page 50

index of products 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. Garlic Bread Riva Foods 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. Granarolo UK Ltd. Leathams PLC Meadow Cheese Co. Ltd. Sorrento Express Ltd. Stateside Foods Ltd. Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Granarolo UK Ltd. Parmesan Eurilait Ltd. Granarolo UK Ltd.

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) 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

FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Taste of Sicily Ltd. The Fresh Olive Company Olives Donatantonio Ltd. Leathams PLC Med Food Wholesale Ltd. Taste of Sicily Ltd. The Fresh Olive Company

Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. Minster Fine Foods Ltd. TICCO Foods Ltd.

Salad Southern Salads

Pancetta Carnevale Ltd. Minster Fine Foods Ltd.

INSURANCE Willis Group

KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange Drinks Systems Carnevale Ltd.

Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice

Chargrills Chefsrange

FISH & SEAFOOD

Fryers Chefsrange Jestic

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.

Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Stateside Foods Ltd. TICCO Foods Ltd.

Pepperoni Carnevale Ltd. Dawn Farm Foods Minster Fine Foods Ltd. Salami Carnevale Ltd. Minster Fine Foods Ltd.

OILS & VINEGARS Olive Oil Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Med Food Wholesale Ltd.

Displays Chefsrange

PASTA, POLENTA, GNOCCHI & RICE

Food Safety & Hygiene Whitco Catering & Bakery Equipment Ltd

Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. Leathams PLC Minster Fine Foods Ltd.

Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd.

Pasta (Fresh) Med Food Wholesale Ltd. Ticco Foods Ltd.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Kiren Foods Montana Bakery Pizza Plus Foodservice

Serving Pasta King (UK) Ltd.

Bacon Dawn Farm Foods Leathams PLC Minster Fine Foods Ltd. Beef Leathams PLC Chicken & Other Poultry Leathams PLC

PIZZA TOPPINGS Fish Carnevale Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. JDM Food Group 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 Portal Foods 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.

SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces JDM Food Group Ltd.

Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd. Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. The Fresh Pasta Company Ltd Pesto Taste of Sicily Ltd. Pizza Sauces Leathams PLC Portal Foods Ltd.

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 Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Taste of Sicily 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:

Servicing & Spares Whitco Catering & Bakery Equipment Ltd.

MEAT

Pizza Bases & Crusts Kiren Foods Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd.

Ian Kent, Stateside

Richard Harrow , Freiberger

Alan Ribakovs, Whitworths

Cedric Blanpied, Bel UK

Geoff Parsons, Basilico

Ian Ritchie, Dawn Farm Foods

Richard Burgham, Pizza Hut

Maurice Abboudi, Consultant

Andrew Gallagher, Papa John

Matt Simpkin, Just Eat

John O’Brien, Glanbia Cheese

(* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)

✁

BEVERAGES

P&PApril15_p48-52_Layout 1 02/04/2015 13:40 Page 51

a t s a p a z z i pizzapasta pizzapapsta and Italian food magazine

magazine and Italian food

apa.org.uk er 2012 www.p Issue 153 Decemb

and Italian food magaz ine

Issue 152 November 2012 www.pap a.org.uk

Issue 154 February 2013

www.papa.org.uk

SUBSCRIPTION ORDER FORM Please provide the following information: Name of applicant: .....................................................................

Type of business (please tick as appropriate) Pizza Restaurant

Position: .......................................................................................

Business/Company Name: .........................................................

Caterer

Pizza Delivery/

Supplier

Pasta Restaurant

Take-away

Manufacturer

Italian Restaurant

Agency/PR

Retail Buyer

Other (please state)

Would you like to receive information on full membership of the Pizza,

✁

Address: ....................................................................................... ... .................................................................................................. ..................................................................................................... ......................................................Post Code:..............................

Pasta & Italian Food Association? YES/NO I enclose a cheque for £55 (£95 outside the UK). Cheques should be payable to PAPA and returned to: Pizza Pasta and Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB or contact Tony Lorimer on 01291 636333 or email on tony@papa.org.uk Alternatively, if you wish to pay by credit card, please enter your details below.

Card No: ________________________ Valid From _______ /_______

Tel No:..........................................................................................

Expiry date: ______ /_____ Last 3 digits of Security No. on Reverse _____

Fax No:......................................................................................... email............................................................................................

Name on Card:__________________ Post Code_________________ House No. _______________ (for security purposes only)

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