Pizza, Pasta & Italian Food - Issue 157

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pizzapasta and Italian food magazine

Issue 157 August 2013 www.papa.org.uk

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pizzapasta AND ITALIAN FOOD

Editor telephone e-mail

Clare Benfield 01291 636336 clare@jandmgroup.co.uk

Advertising telephone e-mail

Andrew Emery 01291 636334 andrew@jandmgroup.co.uk

Production telephone e-mail

Jayson Berry 01291 636344 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

Welcome It will soon be time for all the entries to be in for this year’s Pizza Pasta & Italian Food Awards and Pizza Chef of the Year competition (turn to page 16 for more details). To reserve your table at the Awards dinner, turn to page 20.

In this issue we report on the recent olive oil conference which took place near Manchester, as well as Allegra’s Restaurant Leaders’ Summit where Pizza Hut’s Mark Fox talked about the social media-led progression of the brand in the UK. We also provide a heads-up on recent changes to the planning law and consider the Food Hygiene Rating Bill which looks set to make display of hygiene ratings mandatory in Wales first.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

01291 636333 membership@papa.org.uk

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

Contents NEWS

FEATURES

4 Pizza Hut Restaurants hire a new brand ambassador.

22 Catering equipment solutions – new launches and advice from the sector’s suppliers.

5 Just-Eat tighten up registration process.

6 Domino’s Pizza staff run for charity.

10 ASK Italian open new restaurant in Birmingham.

PAPA 10 PAPA news 16 PAPA Awards 2013.

20 Pizza Chef of the Year 2013.

PREVIEWS

32 Gluten-free diet ‘no fad’ – pizza flour and dough.

38 Pick of the pastas – the drive for choice and authenticity.

ARTICLES 30 Profiting from pizza – Papa John’s Paul Rayment on 30 years of development in the pizza business.

42 The planning minister – your new flexible friend?

52 Speciality & Fine Food Fair 2013, London.

48 The Food Hygiene Rating Bill - new proposals requiring food businesses in Wales to display food hygiene ratings.

REVIEWS

PROFILES

44 Allegra’s Restaurant Leader Summit 2013.

54 Pizza My World – Neil Helyar of Atlantic Foods.

50 Essential knowledge – Manchester’s Essential Olive Oil Knowledge for a Healthier Future Conference 2013.

REGULARS 55 New products.

56 Index of PAPA registered suppliers.

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news lunch! short-listed for fourth year running The premier trade event for the food-to-go market, lunch!, has once again been shortlisted for a pair of prestigious industry awards by the UK’s Association of Event Organisers (AEO).

The recently announced nominations see lunch! up for its fourth consecutive Best Trade Show Exhibition (under 2,000sqm) Award – an accolade that the event first won at the AEO’s Excellence Awards in 2010 (followed by a second triumph in 2011). The lunch! team will also be defending its Best Marketing Campaign of the Year Award, which it won last year.

Renowned for attracting top buyers from across the food-togo retailing and contract catering industry, lunch! has enjoyed growing industry prominence and support since it launched in 2008 with around 100 exhibitors. lunch!’s meteoric rise to the forefront of the UK’s food and drink trade show calendar has seen attendance surge from 2,197 to 4,403 (that’s up over 100% in just five years).

2012 was a momentous year for lunch! all round – which marked its switch to a bigger venue by increasing its exhibitors by 42% and selling out four months early in the process. 2012 also witnessed increased interest from international buyers (up 32%, on top of a 76% increase the previous year) drawn to London on the promise of seeing a wealth of new launches from the food-to-go sector’s most cuttingedge food, drink, packaging,

lunch! will take place at the Business Design Centre in Islington, London, on 26-27 September 2013 (for further information and to register for a free trade pass, visit www.lunchshow.co.uk).

equipment and technology suppliers.

“From day one we wanted lunch! to be different, to really stand out from the event crowd, and to be a real buying experience that visitors – from the biggest multiples to the local cafes and coffee shops – all actually enjoyed coming to. Five shows and three industry awards later and the word that still appears more often than any other in testimonials about lunch! is “innovation”,” commented the lunch! team group event manager, Chris Brazier.

Confirmed exhibitors to date for this year include Equip Line, Impress Sandwiches, Delice de France, Cafe Deli Wholesale, Odysea, Tayto, Bagel Nash, ABDA, Tudor Tea & Coffee, The Food Doctor, Magrini, Wrigley UK, Simple Simon Foods, Delifrance UK, Freshfayre Chilled Foodservice, First Pack, Crown Foods and Warbutons.

Comedian, Paddy McGuinness, has become a brand ambassador for Pizza Hut Restaurants.

Pizza Hut Restaurants hire a new brand ambassador Pizza Hut Restaurants UK have announced comedian and TV personality, Paddy McGuinness, as its new ambassador.

The Bolton born star will be working with the brand to celebrate its 40th anniversary this year, perfect timing as he approaches the landmark birthday himself in August.

Pizza-fan Paddy will be applying his comedic flair and cheeky personality to the new role, which will be revealed in the coming weeks.

“Pizza Hut has always led the pack for innovation so I’m looking forward making my mark and having a lot of fun with the brand as we celebrate

the big 4-0!” said Paddy McGuinness about his new role that will see him working closely with Pizza Hut Restaurants over the coming months on an interesting new project.

Kathryn Austin, director of HR and marketing at Pizza Hut Restaurants UK said: "Paddy is the perfect fit for Pizza Hut Restaurants, his fun-loving personality reflects our style and brand ethos so he was a natural choice. We are thrilled he's come on board to help us with an exciting upcoming campaign to celebrate 40 years and the next chapter of Pizza Hut Restaurants - so watch this space."

Italian is latest culinary delight at Onyx Retail Park Delicious Italian cuisine is next on the menu for visitors to Onward Holding’s Onyx Retail Park in South Yorkshire with a new bistro due to open, joining the growing number of food outlets trading on the site.

Owners of Bistro 63, Richard Jones and Mark Perry, said that they could not have picked a better spot for their venture into the food trade and are very excited at the prospect of welcoming customers to their Italian-themed restaurant.

Bistro 63 is the latest eatery to take a lease out at the former Manvers main colliery site, mid-way between Rotherham and Barnsley. Blue-chip high street names

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such as sandwich giant Subway, leading bakery retailer Greggs, renowned pizza takeaway business Domino’s and the Thai Garden Café are already thriving at the park and attracting customers in their droves.

Richard Jones believes the Onyx Retail Park has all the ingredients for a successful food business because of its proximity to the 250 acres Old Moor RSPB Nature Reserve and Wetlands which attracts around 90,000 visitors per year, the Manvers Lake and Parkland, the award-winning Waterfront Golf Course and not forgetting the popular Trans Pennine trail.

“Onward Holdings was very helpful

during the whole process and the Onyx Retail Park is such a great catchment area with excellent footfall as well as passing traffic from the nearby A633. We are thrilled to be starting out in such a vibrant location and expect to do good business in both covers and takeaway orders,” said Richard Jones.

Bistro 63, which has seating for 50 people and space for diners outside, weather permitting, will offer an “ambient and relaxed” atmosphere with a varied menu of Italian dishes including pizzas, pastas and grills to eat in or take away from 8am to midnight most days.

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news

Just-Eat tighten up registration process In the wake of a recent BBC Watchdog consumer affairs programme that alleged that some users of the Just-Eat food ordering web site were concerned to discover that although lots of restaurants were listed as being located in their neighbourhoods, they knew that not to be the case, Just-Eat say that they have tightened up their registration process.

As part of its investigation, the programme found that some restaurants on the Just-Eat web site did not exist (at least not at the addresses given).

They selected six cities, investigating one postcode area in each one and covering some 156 outlets. In the case of Leeds, Wolverhampton and Cardiff, the restaurants were ‘where they said they were’, but in the case of Glasgow, Manchester and London, it was a different story and they were unable to locate seven of the 53 restaurants listed, however it was still possible to order and receive a

takeaway from these outlets.

Upon telephoning the seven outlets, most said that they could not receive visitors to come and collect meals direct and, claimed the programme, were in any case not keen to reveal their actual location (one outlet was found to be based at another restaurant, said Watchdog).

In taking their investigations further, Watchdog alleged that none of these seven restaurants were registered with Environmental Health or local council, indicating that as far as the general public is concerned this would mean that they did not necessarily meet the required food and hygiene standards, thus potentially representing a risk to public health and also being illegal. Watchdog also alleged that the exposed restaurants all had low hygiene ratings.

In response to the issues raised in the programme, Just-Eat said the following in a statement to Pizza Pasta & Italian Food magazine.

Restaurant Associates win a UK Customer Service Training Award Restaurant Associates, the executive dining division of Compass Group UK & Ireland, has been recognised for excellence in training at the UK Customer Service Training Awards 2013.

The prestigious awards are endorsed by the Institute of Customer Service and recognise and celebrate the delivery of an outstanding customer experience.

For the second year running, Restaurant Associates picked up the best General Customer Service Training Programme Award for its customer experience programme, impressions. Peter Clark-Lewis, Restaurant Associates’ customer experience strategy manager then went on to win the Customer Service Training Network Accredited Trainer of the Year Award, making it a very successful night for the Restaurants Associates team.

Andy Harris, managing

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director of Restaurant Associates said:“This is a brilliant achievement made possible by the passion our teams have for delivering an amazing guest experience to each and every customer. The work of Peter and our impressions team has enabled us to continually improve our service levels and I am exceptionally proud of everyone that has helped embed this programme within our business and ensure its success.” impressions was developed to provide teams with the right tools and training to deliver a brilliant experience for every customer, client and guest every day. Consisting of ongoing training for teams across Restaurant Associates along with regular audits and mystery shopper visits, impressions has already been introduced across more than 140 sites where Restaurant Associates operates.

“While the vast majority of the 17,000 restaurants on our site are highly professional family firms delivering great food to millions of our customers, the Watchdog investigation has highlighted that a few takeaways on our site have duplicated their menus using fake addresses in order to appear more local.

“As a result of the investigation, we have tightened our registration processes to prevent restaurants using fake addresses in future. We have suspended those in question and have begun a thorough audit across our site. Restaurants found to be using fake addresses will be suspended from the site.

“Food Hygiene Ratings are governed by central and local authorities who decide whether or not a restaurant meets the necessary standards to serve food to the public. If they allow a restaurant to trade then it seems fair they should be allowed to do so on our site. That said, we are actively engaging with various authorities

to help drive up standards, improve the information on our site and controls with this regard across the whole industry.

“The issue regarding unlicensed restaurants has long existed in the takeaway industry before we (or the Internet) arrived. The responsibility for registering lies with the individual businesses, just as local authorities are responsible for ensuring they comply. That said, as the leading online takeaway ordering service, we welcome a wider debate with the relevant bodies on how best to tackle this industry-wide issue.

“We are passionate about giving customers more information about the restaurants on our site than they would get over the phone, from directories or leaflets through the door. We have nearly two million up-to-date customer reviews on everything from food quality to speed of delivery, helping our customers make more informed choices about where to order takeaways.”

Vapiano extends its drinks list Vapiano’s two London restaurants are now serving a new selection of wines, as well as introducing long drinks and a range of premium spirits.

Among the new wines on offer are Little Eden, Moscato (Italy), Burlesque White Zinfandel Rose (California), Some Young Punks ‘Passion has Red Lips’, Cabernet Shiraz (Australia), Monte Schiavo Verdicchio Classico (Italy) and Domenico De Bertiol Prosecco Di Valdobbiadene (Italy) The cool and refreshing long drinks include Milano Torino Martini Royale, Aperol Spritz Campari Orange and Strawberry Bellini.

Among the premium spirits now on offer are Ketel One, Greenalls Bloom, Diplomatico Blanco to complement the pouring spirits including Tanqueray, Havana Club, and

Skyy. A new bottled lager (Meantime London Lager) and bottled cyder (Aspall Suffolk Cyder) complete the new-look drinks list.

To coincide with the new drinks menu, the restaurants are now serving wine in 250ml glasses, to complement the existing 125ml and 175ml measures.

Vapiano UK, managing director, Phil Sermon, said: “We have extended the menu in order to ensure that our drinks are even more appealing to our guests and are pleased to introduce the new long drinks, new wines, a London craft beer and premium spirits.

“We believe the extended drinks list is an excellent addition to our restaurants’ offer and highlights our commitment to choice and quality on both food and drink.”

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news

Domino’s Pizza staff run for charity

ASK Italian’s Grand Tour ASK Italian has appointed Threepipe to support the ASK Italian Grand Tour - a series of fundraising challenges throughout the UK to raise money for Great Ormond Street Hospital Children’s Charity (registered charity no. 235825).

The activities throughout September will see staff and members of the public join celebrities to take part in cycling, walking and triathlon challenges that will visit each of ASK Italian’s restaurants in a bid to raise £250,000.

Cat Kebbeh, ASK Italian Grand Tour project manager said: “The ASK Italian Grand Tour is part of our on-going commitment to raise £1 million for Great Ormond Street Hospital Children’s Charity and we are keen to raise not just money but also awareness of our partnership with the charity, which is benefiting so many families across the UK.” Jim Hawker, co-founder, Threepipe added: “This is such a great cause and there will be lots of fun and also emotional stories that will come to life in the build up to and during the Tour. We will be creating a campaign which will drive registrations and participation in the Tour as well as donations.”

Team members from Domino’s head office took in a 10k run recently at Luton Hoo in Bedfordshire in aid of Domino’s corporate charity, Rays of Sunshine.

Domino’s joined forces with Rays of Sunshine in April of this year when they were chosen as Domino’s new charity partner.

This children’s charity supports thousands of seriously and terminally ill children, by granting them wishes.

The staff who took part all form part of Domino’s Charity Team – a group specifically formulated to support Domino’s charitable projects. The team has been busy over the last few weeks training for the event and all completed the course in good times. The rays of sunshine continued throughout the event, with the rain holding off until after the race was done!

The local store, based on New Bedford Road in Luton, also got involved in the day.

They set up a stall, selling pizza slices for a £1, in aid of the charity, as well as sending five people along to take part in the run.

This store and others in the area gave local residents the opportunity to donate to Rays of Sunshine, as 50p from every order were donated to the charity (the promotion ran from Sunday 23 June to Sunday 30 June).

Angie Lawrence, CSR and internal communications manager for Domino’s Pizza said: “We are delighted to be working

with such a fantastic charity. Over the last couple of months we have been able to witness first-hand the amazing work they do and we are wholeheartedly behind the cause. We all had great fun on the day and enjoyed taking part in the race. This is just one of the many fundraising projects we have planned this year. We hope to really make a difference to this great charity.”

Jane Sharpe, CEO of Rays of Sunshine, added: “Domino’s has already started to make such a difference to our charity and it’s wonderful that the team share our passion and commitment. They really understand what Rays of Sunshine is all about – making a child smile and creating that special memory. They have already raised in excess of £40,000 for the charity and we are so grateful for their support.”

Speciality & Fine Food Fair set to unite industry The Speciality & Fine Food Fair (London Olympia, 8–10 September 2013) is promising to bring together industry professionals to celebrate the best of speciality food and drink from across the UK and further afield.

Over 10,500 buyers are expected to attend the show to source produce from more than 600 exhibitors, as well as learn about the latest trends and tips that will help improve their product or service offerings. What’s more, visitors will have the chance to be the first to see and sample the winning products from the Great Taste Awards 2013.

To provide visitors with food for thought, the Fine Food Forum returns with high-profile chefs

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offering practical tips on exciting flavour trends, produce selection and menu design to help improve profit margins. Live cookery demonstrations will run daily with chefs including James Golding, head chef at the Pig Hotel, Giancarlo and Katie Caldesi, owners of La Cucina Caldesi, Lawrence Keogh, head chef at the Wolseley.

In addition to this, business owners will be able to gain crucial business advice in the Small Business Forum designed to help them get ahead of the competition and increase profitability. Industry experts will cover a range of topics from routes to market, ecommerce, marketing, product innovation, packaging design, social media and food safety and

much more. Attendees can also take advantage of the Business Mentoring Centre where free oneto-one advice is on offer to help solve general and specific business issues.

Commenting on this year’s exhibition, event manager Soraya Gadelrab said:“The food and drink industry continues to flourish thanks to consumers’ increasing interest in provenance and focus on quality. We’re gearing up for another exciting event this year and are pleased to once again bring together some of the industry’s biggest and best names to discuss the latest trends and inspire new business opportunities.”

Running alongside the main

exhibition, Speciality Chocolate Fair – the UK’s only trade event dedicated to fine and artisan chocolate – is back for 2013. As part of this, renowned patisserie chef Will Torrent will host Speciality Chocolate Live, where demonstrations by Damian Wawrzyniak, Alistair Birt, Philippe Wall and more showcase the latest techniques and trends in luxury and gourmet chocolate.

You can register for your free visitor badge and learn more about the Fair at http://www.specialityandfinefoodf airs.co.uk/.

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From dealing with issues on legislation to providing advice and help to support members, the Pizza Pasta & Italian Food Association is committed to encouraging and promoting excellence across the pizza, pasta and Italian food sector in the UK.

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

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news Cimbali’s PGS is a winner Cimbali’s Magnum on Demand Bluetooth Grinder was recognised by the Café Society, winning Best New Café Equipment at the 2013 Café Society Awards.

The grinder incorporates Cimbali’s innovative selfadjusting Perfect Grinding System (PGS) which takes all the guesswork out of making perfect espresso by effectively ‘talking’ to the Cimbali M39 Series traditional machine and regulating the grind as required through the working day to guarantee a consistent in cup quality, irrespective of the skills of the barista.

According to the judges, the Bluetooth coffee grinder was “a particularly innovative piece of equipment that would be a great help to operators to improve and maintain the quality and consistency of the coffee served.”

Carl Bjorkstrand, managing director of Cimbali UK who accepted the award from Alan Miller, Café Bronte, said:“As espresso forms the basis of the entire speciality coffee menu it is vital that operators get it right.

Unfortunately, the industry we are in is known for the use of casual, inexperienced staff and a possible consequence of that is a drop in coffee quality.

“As a manufacturer our goal has been to help operators address this challenge through the use of new technology. Our team of 40 design engineers think outside the box and use new technology and materials to drive up standards whilst making the barista’s job a lot easier with less room for error.

The Magnum on Demand Grinder with PGS is a classic example of Cimbali technical excellence of which we are very proud. We are delighted that our innovative approach has been recognised by our peers from within the industry.”

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Fast food owner detained in tax raids A Scottish businessman has been charged with tax fraud during an investigation by HM Revenue & Customs (HMRC) targeting fast food outlets across the country.

Two commercial and residential properties in East Kilbride and Glasgow were visited on 30 May 2013 as part of a taskforce looking at fast food outlets that may be failing to declare income or profits. One man from Glasgow was arrested, charged and released.

The taskforces are specialist teams undertaking intensive bursts of activity targeting specific highrisk trade sectors and locations across the UK. Simon York, HMRC's Director of Risk and Intelligence, said:“These raids and arrests of people suspected of not declaring income from their businesses are part of co-ordinated activity targeting the fast food trade in Scotland.

“The taskforces will come down hard on fast food operators that have deliberately chosen to

break the rules and evade the taxes they should be paying. Honest businesses have absolutely nothing to worry about. However, if you deliberately seek to evade tax, HMRC can and will track you down. You will then face not only a heavy fine, but possibly a criminal prosecution as well.”

Investigations are on-going, say HMRC. Taskforces are a direct result of the Government’s £900 million spending review re-investment to tackle tax evasion, avoidance and fraud, which aims to raise an additional £7 billion each year by 201415. They bring together various HMRC compliance and enforcement teams for intensive bursts of activity targeted at specific sectors and locations where there is evidence of high risk of tax evasion.

The first taskforce targeted the restaurant trade from 12 May 2011. Compliance activity through taskforces is one-to-one and targets the highest-risk cases in a particular sector and location, typically focusing on groups of up to around 300 customers.

Carpigiani’s new ice cream solution Ice cream equipment manufacturer, Carpigiani (www.carpigiani.co.uk), reports that it has developed its Soft&Go compact soft serve ice cream machine for sites with limited available space.

Producing a quality, soft and creamy ice cream using a variety of mixes, caterers are able to use the Soft&Go to serve ice cream in cones or cups in just three quick steps, say the company (simply pour the mix into the removable tray, start the unit and within minutes the fresh ice cream is ready to be served).

Featuring a minimal footprint of just 310mm x 580mm x 870mm, (w/d/h) and with lateral air intakes and vertical venting, the Soft&Go can fit neatly against a wall on the back counter, while the quality design and finish make the unit ideal for a front of house set-

up. Combining a high effiency steel beater with a double helix design as well as a Carpigiani patented gear pump, the unit is able to produce up to an impressive 14kg per hour, equivilant to 200x70g portions, say the company.

Featuring an illuminated, multifunction display operators are also able to montior mix temperature and consistency as well as identify warnings including incorrect mix, when the cabinet door is open and when a machine wash is required. Fitted as standard with a nozzle for classic cone dispensing, caterers are also able to utilise two optional nozzles to fill cups, cannoli and tartlets to make ice cream cakes and pastries.

Mamma’s in Edinburgh celebrate 4th July with spiciest pizza!

Mammas, Edinburgh’s only independent American pizzeria, launched what they believe to be the hottest pizza in the world to celebrate the 4th of July.

Baseball, American football and basketball teams from the Edinburgh area competed against each other to see who could make it into the final to face 16 inches of fire and take on the ‘hottest pizza in the world’ which boasted the Naga Bhut Jolokia pepper (rated at over three million Scoville heat), double Jalapeños, spicy beef, Roquito peppers and Scotch Bonnet peppers. In fact, this pizza is being considered by the Guinness Book of World Records in two categories and is expected to be announced as the official spiciest pizza in the world, say Mamma’s.

“This pizza has re-invented what spicy is,” said Mamma’s Edinburgh manager, Christopher Skene.

“In comparison, a normal Jalapeño pepper is 2000 in Scoville heat, Scoville being how peppers’ heat is determined, with the hottest pepper on our pizza

being 1.1 Million Scoville heat.

“We introduced the pizza via our eating competition held on the 4th of July 2013 and this also saw the introduction of our wall of fame, whereby if anyone manages to eat a whole 16 inch pizza within 30 minutes they will get it for free and have their picture put onto our wall of fame!”

The day’s proceedings started at 3pm with face painters and entertainers making balloon animals.

The eating competition started at 6pm, with American treats such as apple pie, watermelon and twinkies also on offer.

Mamma’s Edinburgh (www.mammas.co.uk) is no stranger to providing firsts to the market. Based in the Grassmarket area of Edinburgh Old Town, Mamma’s claim that they were the first to offer steaks served on lava stones, the first in the UK to offer online ordering, and the first pizza delivery in Edinburgh. They also boast a well-known gluten free menu, having been the first in the UK to serve gluten free.

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news VAT reduction campaign plan Tax Parity Day

Villagio general manager, Faruk Morina (left), is pictured with the mayor of Hammersmith and Fulham, councillor Frances Stainton.

London award for Villagio Italian restaurant Villagio has won the title of Best Restaurant in a competition organised by the London Borough of Hammersmith.

Hammersmith London’s ‘I Love Lunch’ competition was aimed at highlighting the best places to eat and drink at lunchtime in Hammersmith town centre.

Almost 1,000 votes were cast through the Hammersmith London facebook page, with Villagio voted the winner of the Best Restaurant category.

Its operations manager, Giuseppe Di Liberto, said: “We are honoured and delighted to have been named as the best restaurant in the competition.”

The restaurant, which opened in 2011, is part of Richoux Group Plc.

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Campaigners aiming to reduce the level of VAT in the hospitality sector from 20% to 5% are launching a national day of action.

The VAT Club JB, headed by veteran VAT campaigner Jacques Borel is organising a Tax Parity Day across the UK on Wednesday, 25 September 2013, and is calling on tens of thousands of publicans, restaurateurs and foodservice operators to reduce their prices by 7.5% for one day only in order to highlight the benefits of a VAT reduction to 5%.

It is being backed by members of the VAT Club JB – Pizza Hut, JD Wetherspoon, Brains, Heineken, Shepherd Neame and Punch Taverns, Fullers, Charles Wells and St Austell, Mandarin Oriental, Subway and Roadchef. 250,000 posters will be distributed to venues in order to highlight the national day of action to their customers.

“Our aim is to secure a more equal tax treatment for food sold through pubs, restaurants and food service operators, compared to supermarkets, which benefit from a zero VAT rate,” says Jacques Borel.

“We are calling on supporters of the campaign to reduce their prices by 7.5% for one day. This is the amount by which we believe that prices would fall if VAT were cut

to five per cent, on the assumption that 60% of any reduction would be passed onto the customer in lower prices.

“For example, the total price of a meal and drinks for a family of four would be reduced from £60 to £54.60 on Tax Parity Day.” Mr Borel argues that a 7.5% reduction on the day will lead to increased turnover of between 10 and 12% for operators taking part, as they will attract more customers to their outlets.

Commenting on the campaign, Pizza Hut UK’s chief executive, Jens Hofma, said: “We are strong supporters of Tax Parity. It will create a fairer competitive environment and contribute to the growth of a vibrant going-out environment.

“Most importantly, tax parity will also fuel the creation of jobs, which are broadly accessible and offer huge opportunity for personal and career development in a truly meritocratic sector.”

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SHORTS

Catering federations back Tax Parity Day The Federation of Bangladeshi Caterers (FoBC), Asian Caterers Federation (ACF) and Malaysian Restaurant Association (MRA) are urging restaurant owners to support Jacques Borel’s Tax Parity Day on Wednesday 25th September. The move follows a meeting in London with Jacques Borel, the veteran campaigner, restaurateur and hotelier, who is lobbying the UK Government to slash VAT, in order to boost jobs and the economy.

Roman style coffee on the menu Not satisfied with the choice of coffees out there, Stefano Nicolai of Spianata & Co in London worked with a roaster to create Spianata 80/20 - a bespoke blend which delivers the perfect Roman taste.

Hand roasted, the blend is 80% high quality Arabica, with its smooth, fine aroma and taste, and 20% Robusta, to give the ‘crema’ on top of the coffee and deliver a ‘kick’ on the palate. Available as of the end of June, this Roman-style coffee is served in a glass cup with a small glass of water on the side and sells at £ 1.45 for a single espresso and at £1.75 for a double.

New book focuses on regional Italian bites A colourful new cookbook by Lindy Wildsmith and Valentina Harris (Cicchetti and Other Small Italian Dishes to Share), out in August, will focus on cicchetti. Served in bars, bacari and other eateries from late morning onwards, they are the Venetian equivalent of Italian antipasti, Spanish tapas, French canapés, Thai street food or English finger food, and very much the food trend of the moment. The Venetians have made cicchetti into a culinary high-art form, but they are by no means restricted to the waterways of Venice, with every Italian region having its own special ‘snacks’.

New Cuppone pizza equipment catalogue The exclusive Cuppone pizza equipment supplier to the UK, Linda Lewis Kitchens, has launched a new catalogue showcasing its complete range of Cuppone pizza ovens and other pizza equipment, including the Cuppone dough mixer and pizza press. In addition to providing in-depth product features and technical information, the catalogue demonstrates the virtues of choosing Cuppone’s worldrenowned range of pizza ovens and other ancillary equipment. Every product includes a ‘why’ section, which bullet points the key benefits to potential customers, together with dimensions, outputs and cooking capacities (www.linda-lewis.co.uk).

Hobart search for an Unsung Kitchen Hero Hobart has launched the second phase of its Unsung Hero campaign – a search to reward those who go above and beyond their key roles in the kitchen, whose efforts have yet to be recognised. The campaign celebrates the contribution of back-of-house staff to the success of many catering operations, while highlighting the key role played by ware-washing equipment in supporting these businesses, and this time around, Hobart will be giving away one of its very latest, cutting edge under-counter ware-washers to the winner (visit www.hobartuk.com, or call 0844 888 7777).

news Delivery insurance The Pizza Pasta & Italian Food Association is in talks with insurers over developing a scheme to cover all types of delivery vehicle, including owner-drivers who are generally not covered by general business use. One insurer – Barnett & Barnett – has already put together a package for the Association members and talks are underway with another on the same basis. Details will be circulated to members shortly.

Discussions on new salt targets The Association is co-ordinating discussions between the Department of Health and pizza industry over new salt targets for both packaged and foodservice pizzas. Under pressure from the health lobby to reduce salt further in food products, the Department is keen to set now targets for 2015/16. However, having made considerable progress on meeting 2012 targets, the industry is struggling to go further largely due to technical issues with ingredients. There are also some concerns that the targets – structured around Sales Weighted Averages – are being skewed due to consumer preferences for pizzas that are naturally higher in salt.

The Association hopes to find an acceptable and workable solution that both the Department and industry will feel is achievable and makes progress against existing targets.

Potassium-based salt replacements The Department of Health is considering the risks and benefits around the use of potassium-based salt replacers.

Both the Scientific Advisory Committee on Nutrition and the Committee on Toxicology have been asked for their advice and are working with Public Health England and the Food Standards Agency to evaluate the government’s current position.

Technical Group meeting The next meeting of the Technical Forum will be taking place at Leathams in London on Wednesday 18th September. It is hoped to cover salt targets among other issues. A programme will be circulated to members shortly.

A further meeting of the Forum will be taking place at Campden BRI on 21st November for an update on research and issues being dealt with by Campden.

ASK Italian open new restaurant in Birmingham Ask Italian launched a brand new, flagship restaurant in July, in the vibrant, redeveloped New Street shopping area of Birmingham’s city centre – the group’s first restaurant in the heart of Britain’s second city.

The 150 cover restaurant reflects the brand’s distinctive new look inspired by bold, fresh Milanese design coupled with warm foodie touches. ASK Italian is located at 56 New Street, Birmingham.

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ASK Italian managing director, Steve Holmes, says:“This opening is a major milestone in our recent ASK Italian journey. We are in the middle of a hugely ambitious programme to transform our existing restaurants but still have plans to open new, large flagship sites. We are proud to have found one right in the heart of Birmingham and to be part of the reinvigorated New Street.”

ASK Italian has become one of the UK’s leading casual dining restaurant brands, with over

110 restaurants throughout the country, driven by a passion for authentic Italian food and culture.

The brand is currently going through an exciting period of change, including an aggressive restaurant refurbishment programme. With the help of expert friends Theo Randall, Carla Capalbo and Adrian Garforth MW, ASK Italian says that it has been on a mission to discover the best of Italian food, wine and culture, reflected in the menus and a 100% Italian wine list.

August 2013

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news Technology in hospitality is an underused driver for sales Almost nine in 10 (86%) hospitality businesses believe they lag behind others when it comes to consumer research and almost as many feel the same about customer insight (83%), yet only one in three (29%) see technology as an important way to gain this knowledge of their customer.

These are just some of the findings from the Peach 2013 Business Leaders’ Survey, conducted by Peach Factory on behalf of hospitality technology company Omnico, which found out how the UK’s eating and drinking out businesses are failing to use technology to improve the customer experience.

Even during a flat economy, the hospitality industry is putting increasing emphasis on the ‘customer’s experience’ over value for money. Trends such as the growth of ‘single item menu’ establishments and the industries’ top three priorities for 2013 - ‘engaged and motivated staff’ (88%), a ‘high quality customer experience’ (86%) and ‘building loyalty and recommendation’ (73%) – puts the customer at the heart of a hospitality businesses’ commercial success.

However, hospitality businesses believe that technology adds far more value for

marketing and promotional activity (66%) than it does for customer research (29%).

Peter Martin, CEO of the Peach Factory said:“The fact is technology can help drive sales through the creation of a personalised experience – something that is becoming increasingly expected by customers.

Omnico has shown how hospitality brands can use new technology for everything from better payment, to customer analytics all to ultimately create a better customer experience. Investment in technology should be a no-brainer.”

Commenting on the take up of technology, Steve Thomas, CTO at Omnico says:“The view from hospitality was eyeopening for us and we can see that there are opportunities to demonstrate the versatility of technology in helping brands deliver an outstanding customer experience. The majority of participants felt their use of technology was behind market – and businesses can ill afford to miss out on opportunities to engage with customers due to out-dated technology.”

The findings from the survey are available in a new whitepaper from Omnico entitled How to harness technology for hospitality success.

Key brands commit to new Casual Dining trade show Momentum continues to build for Casual Dining – the first dedicated trade exhibition for the UK’s £6.6 billion casual dining market – as a host of leading industry suppliers add their names to the show’s inaugural exhibitor list.

A major new event from Diversified Business Communications, the organisers behind the award-winning lunch! brand, Casual Dining will launch next year at London’s Business Design Centre on the 2627 February 2014.

Casual Dining’s group event manager, Chris Brazier, believes the strong exhibitor uptake – which already includes confirmed bookings by big names like Kimbo UK, Unox UK, Cheese Cellar, Disotto Foods, Magrini, Catering Design Group, JDM Foodgroup, Halton Foodservice, and True Food International – reflects how seriously companies serving the casual dining sector are taking the new show.

“We’ve been working very closely with key leading industry operators and suppliers and have been delighted with the wide scale support the show is receiving,” he says. “With new exhibitors coming on board each week, our visitors will enjoy an unrivalled showcase of innovative products

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– including food, drink, table top, equipment, furniture, interior design and technology – from 120 hand-picked companies.

“And it’s not just the exhibitors that are getting behind this concept,” he adds.

“Many leading casual dining outlets – including popular high-street names like Ask, PizzaExpress, Zizzi, Prezzo, Chimichanga, Pizza Hut and Carluccio’s – intend to send their buyers and specifiers to the launch next February.”

The Handmade Cake Company, Robot Coupe (UK), Alan Nuttall, Invest Northern Ireland, Karimix, Nelson Catering Equipment, Redemption Food, Metro Drinks, Soulful Food and Spikomat – Skewers are just a few more recent additions to Casual Dining’s diverse menu of founding exhibitors.

Casual Dining will take place at the Business Design Centre in Islington, London, on 26-27 February 2014 (for further information, visit www.casualdiningshow.co.uk

Andrew Gallagher, Papa John’s marketing director.

Papa John’s announces Football League sponsorship Papa John’s has announced that it is to become the Official Pizza Partner of The Football League in an agreement representing the first UK sport sponsorship by the world’s third largest pizza chain.

The Football League’s chief commercial officer, Richard Heaselgrave, said:“This is a partnership that will be really popular with fans. Like our clubs, Papa John’s are located in towns and cities across the country and they will reach out to supporters with a range of promotions and tailor made offers.

“We’re delighted to be working with a growing brand that has a proven track record in sports sponsorship over in the US where it is a long-term partner of the NFL and a number of its teams.”

Papa John’s is the Official Pizza of the NFL and is the Official Pizza of half its 32 teams.

“We are excited to become the Official Pizza Partner of The Football League,” said John Schnatter, Papa John’s founder, chairman and CEO.“Papa John’s is known around the world for quality, which extends from our pizza to our partners. Much like the NFL in the US, the Football League is a premier brand in the UK, and we are delighted to be associated with the league and its passionate fans.”

Andrew Gallagher, Papa John’s marketing director added:“We are absolutely delighted to become the Official Pizza Partner of the Championship, League 1 and League 2. The Football League is the world’s original league football competition and in its 125th anniversary year there couldn’t be a better time for us to join forces. The new season will soon be upon us and we have some exciting plans for the big kick off.

“This is a wonderful opportunity for us to share our passion with those football fans that may not be familiar with Papa John’s Pizza. It comes at a very successful time for us as a business, as we continue to expand throughout the country and drive awareness of the fantastic brand that is Papa John’s.”

The deal will see Papa John’s receive thousands of match tickets and exciting match day opportunities for Football League clubs, as well as use of their marketing channels both on and offline.

August 2013

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Awards Sponsor Overall Operator Award Sponsor

Overall Independent Section Sponsor

2013

The Pizza Pasta & Italian Food Industry Awards 2013 ow approaching a quarter of a century in age, the 24th Pizza Pasta & Italian Food Industry Awards provide a great opportunity to put your business in the spotlight.

Whether your business is a major High Street name or an independent, the Awards are an opportunity for gaining recognition for your success as well as for promotion.

Between now and the annual industry awards dinner, we will be scouring the country for the very best examples of pizza, pasta and Italian food to showcase in the awards. So make sure you are not left out by entering now – all it takes is a phone call or email to get yourself on the nomination lists.

There is no cost involved.

The aim of the awards is to recognise excellence in all aspects of the market, from designing pizzas to manufacturing and selling pasta products. And the results will be announced at the annual industry gala dinner, to be held this year at the Lancaster Hotel in London on 14th November 2013…….but judging starts this summer, so don’t delay in getting your entries in.

Not only are the awards a great opportunity for measuring your business against others but they can provide a huge endorsement for all those working with you and who have helped to make your business a success.

Judging for this year’s awards will take

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place over the summer and early autumn when we will be sending a team of people out to give us independent reports on restaurants and retail outlets across the country. Their aim will be to view outlets from the customer’s perspective and to report back to the main judging panel on what they find.

All judges will be bound by confidentiality agreements.

To ensure that there is absolutely no bias in judging, all those involved on the main judging panel are excluded from entering awards or having strong links with those entering. Furthermore, at least one panel member will be a representative of the Secretariat to ensure fair play.

But the time to enter is now – although the deadline for entries may not be until later this summer, our ‘spies’ will be out and about over the summer to check out those who have entered.

So, to get on the first rung you need to send us your nominations – which must reach the Association by no later than Monday 2nd September 2013. Nominations can be accepted from anyone….you can even nominate yourself! – and you don’t even need to fill in any forms, simply email pam@jandmgroup.co.uk stating which category you wish to enter, details of what you are entering and why you think it deserves consideration.

The Awards Overall Operator This lifetime award will be presented to an individual, company or organisation who the judges consider deserves recognition for the contribution made to the industry.

Nominations should state simply why they should be considered for this award.

Pizza Restaurant Chain of the Year Award This award will be given to the pizza restaurant chain (a business with more than 10 restaurant sites) which the judges consider to have done the most in the last year to develop their business and which sets a standard for others to follow. For the purposes of the awards, a pizza restaurant is defined as one where pizza forms the main focus of the business. In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere.

Judging will be done by a central panel of industry experts who will consider market data, submissions from entrants as well as reports from independent ‘mystery shoppers’ who will visit a sample site and report on the August 2013

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restaurant from a customer’s perspective.

What to send in: Your entry should include a brief note saying why you think the business deserves to win, data on demonstrating the businesses success plus a voucher for a meal for two to be used by the ‘mystery shoppers’.

Please also include a list of locations which can be visited.

Pizza Restaurant Platinum and Gold Awards These awards are given to independent pizza restaurants (businesses with 10 or fewer sites where pizza is the predominant item on the menu) that set a standard for others to follow.

In assessing entries the judges will be focusing particularly on standards in terms of product, service and overall atmosphere. Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two which will be used by ‘mystery shoppers’ who will report on the restaurant from a customer’s perspective– a copy of their reports will be available to entrants after the awards are presented, on request. What to send in: Your entry should include a brief note saying why you think the business should win, a copy of the menu and photographs showing the outside, the customer area and preparation areas (with preparation underway).

The Italian Restaurant Platinum and Gold Awards These awards aim to identify the best in genuine Italian restaurants in the UK. To this

www.papa.org.uk

end they will be presented to specialist restaurants where the food served is rooted at the heart of Italian cuisine and which offers a genuine taste of Italy and experience.

Judging: Those judging these awards will be looking for restaurants (whether independent or chains) which set a standard for others to follow. Judges will be focusing particularly on standards in terms of menu choice, food quality, service and the ambiance of the restaurants that enter. Platinum awards will only be given if one or more restaurants is exceptional. Judging will initially involve entries being assessed on the material submitted and those short-listed will be asked to provide a voucher for a meal for two which will be used by ‘mystery shoppers’ who will report on the restaurant or chain from a customer’s perspective a copy of their reports will be available to entrants after the awards are presented, on request. What to send in: Your entry should include a brief note saying why you think the restaurant or chain should win, a copy of the menu and photographs showing the outside, a voucher for a meal for two for the ‘mystery judges’, customer area and preparation areas, (with preparation underway). If your entry is for a chain, please provide a list of sites which can be visited by judges.

Just-Eat Independent Pizza Delivery Store Award This award aims to recognise the independent operators who are successfully driving their businesses in the delivery/takeaway sector.

Judging: Those judging this award will be looking for an individual operator (up to 10 stores) who sets a high standard in terms of the overall operation – from customer service and food quality to delivery. What to send in: Entries will be initially assessed on the material submitted, which should include a brief note saying why you think the business should be considered for an award, a copy of the menu and photographs showing the business premises, the preparation areas (with preparation underway). Entrants should also outline any marketing/promotion initiatives undertaken in the last year as well as details of their success. All those short-listed in this category will also be asked to provide a voucher for a meal for two which will be used

by independent judges who will order a delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request.

Dawn Farm Pizza Delivery Chain Award This award aims to recognise the chain operators who are successfully driving the delivery/takeaway sector. Judging: Those judging this award will be looking at chains (more than 10 stores) which set a high standard in terms of their overall operation – from customer service and food quality to delivery - and which are positively driving the market. Details of the overall performance of the business in the last year will also be required. Those short-listed will also be asked to provide a voucher for a meal for two which will be used by the ‘mystery shoppers’ who will order a delivery and report on it from a customer’s perspective - a copy of their reports will be available to entrants after the awards are presented, on request.

Frozen Multiple Pizza Retailer Award This award aims to recognise those supermarkets who are actively driving the frozen pizza sector of the market. All retailers are automatically considered for this award.

What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

Avalon Convenience Store Pizza Award This award aims to recognise those convenience store retailers who are actively driving the convenience pizza sector of the market. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

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papa industry awards 2013

CHEESE

Chilled Multiple Pizza Retailer Award This award aims to acknowledge those retailers who are actively driving the chilled pizza sector of the market. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award.

Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

Pasta Retailer Award This award aims to recognise those supermarkets which are actively driving sales of pasta. All retailers are automatically considered for this award. What to send in: Retailers are asked to complete a short questionnaire and to briefly state why they should be considered for the award. Judging: The judges will consider data on volume and value growth, promotional activity, innovation and general category development.

Manufactured Pizza Product Award This award aims to encourage new product development in the pizza market by rewarding those who are striving to develop the market through innovation and recipe development.

This category is open to any product launched within the 12 month period leading up to the closing date of 2nd September 2013 and which is still on sale at the time of judging.

Products short-listed for this award will be presented to a panel of judges for sampling.

Three separate awards will be presented within this category under the following headings: • Best new ‘everyday’ pizza product • Best new ‘indulgent’ pizza product • Best new ‘innovative’ pizza product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched, its retail price and data showing its performance.

Manufactured Pasta Product Award This award aims to encourage new product development in the pasta market by rewarding those who are striving to develop the market through innovation and recipe development. This category is open to any product launched within the 12 month period leading up to the closing date of 2rd September 2013 and which is still on sale at the time of judging. Products short-listed for this award will be presented to a panel of judges for sampling.

Two separate awards will be presented within this category under the following headings: • Best new retail pasta product • Best new catering pasta product What to send in: Initially written entries should be submitted stating the category being entered and supported by details of the product, when it was launched and data showing its performance.

ENTRY FORM Contact name:..........................................................................................................................

Business name: ........................................................................................................................

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

Tel No ........................................................................Fax No. ...................................................

Email:...........................................................................................................................................

Details of person or business nominated, if different from above: Contact name:..........................................................................................................................

Business name: ........................................................................................................................

Address:......................................................................................................................................

New Product or Ingredient Award This award aims to recognise those suppliers who are developing/sourcing new equipment, products and ingredients for use by manufacturers or restaurant/delivery businesses. The judges will be looking for innovative ideas which can positively benefit the market. What to send in: Entries should state details of the products being entered and explain the benefits they offer to the manufacturer/restaurant etc. Those shortlisted in this category may be invited to submit samples (or make presentations) for judging in the Autumn.

The Award Qualifying Period is 1st September 2012 to 31st August, 2013 AWARDS CLOSING DATE 2nd Sepember 2013 The Marketing Award This award aims to recognize successful marketing and promotional initiatives by businesses operating in the UK pizza, pasta and Italian food industry. This award is open to all those involved in the market, including suppliers. What to send in: Entries should provide details of the marketing/promotional activities undertaken with, where appropriate, examples of marketing/promotional material. Details should also be provided to show the results of the activity.

Judging: The judges will consider the material supplied.

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To enter the PAPA Awards 2013 simply complete this form and return it with the material requested to PAPA Awards 2013, Association House, 18c Moor Street, Chepstow NP16 5DB to arrive by no later than 2nd September 2013.

Chilled Multiple Pizza Retailer Award Convenience Pizza Retailer Award Pasta Retailer Award Manufactured Pizza Product Award Manufactured Pasta Product Award New Product or Ingredient Award Pizza Delivery Chain Award The Marketing Award If you are entering a catering or retail award category, please state how many units you operate under this brand name? _________ units If you would like to book places at the PAPA Awards Dinner on November 14th in London. Please complete the following:

Tel No ........................................................................Fax No ....................................................

I would like to book: ____ table(s) of 10 places at the 2013 PAPA Dinner at a cost of £2,250+ VAT ____ place(s) at the 2013 PAPA Dinner at a cost of £230 + VAT each

Email:...........................................................................................................................................

Please note that all bookings must be accompanied by the appropriate remittance. Cheques can be made out to either The Pizza, Pasta and Italian Food Association or PAPA. Alternatively payment can be made by credit card by completing the section below. No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

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

Please tick the award categories you wish your entry to be considered for: Pizza Chef Award Pizza Restaurant Chain of the Year Award Pizza Restaurant Platinum and Gold Awards The Italian Restaurant Platinum and Gold Awards Independent Pizza Delivery Store Award Frozen Multiple Pizza Retailer Award

Credit Card Payment Card No: ______ ______ ______ ______ Valid From ____ /____ Expiry date: ____ /____ Last 3 digits of Security No. on Reverse _____ Name on Card:_______________________ Post Code_____________ House No. ________ (for security purposes only) Please return this form, with the appropriate remittance, to: PAPA Industry Awards, Association House, 18c Moor Street, Chepstow NP16 5DB

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Send in your pizza recipe for success to become

PIZZA CHEF of the year 2013

a z z i P f e h C ! r a e Y e of th f you are one of the many pizza chefs throughout the UK, who has entered the Pizza Chef of the Year 2013, you will soon be receiving the sponsors’ sample products, to put your creativity and expertise in pizza making to the test, by creating a pizza recipe, around the sponsor’s product in each category.

Once you have created your recipes, don’t forget to email them to pam@jandmgroup.co.uk, or post to PAPA, Association House, 18c Moor Street, Chepstow, Mon NP16 5DB, by the closing date of 2nd September.

Your entries will be scrutinised by a panel of judges and those selected will be invited to make their pizza recipes up in front of the judges at the regional heats throughout the country.

This popular 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.

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THE COMPETITION Contestants are required to design a pizza recipe around a specific sponsor’s product in

each of the five competition categories.

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

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

THE FIVE CATEGORIES ARE: Bel UK Cantafrais Cheese Pizza Chef of the Year Bel UK has launched a new spreadable soft cheese, specially designed for the out of home market. Cantafrais is a versatile cheese which can be used in sauces, soups and baking. The smooth texture of this cheese perfectly complements deli meat and smoked salmon, and is a perfect creamy coolant for spicy pizza toppings.

If you wish to take part in the Pizza Chef of the Year Award competition 2013, please either telephone Pam Sainsbury on 01291 636341, leaving your full name, address and telephone number, or email pam@jandmgroup.co.uk with your details.

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pizza chef of the year Whitworth Bros Vivo Italian Style Pizza Flour Pizza Chef of the Year 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 thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste.

Greencore Pizza Topper Pizza Chef of the Year In this category contestants may choose from two Pizza Topper sauces (you may send in recipes using both), supplied by Greencore: BBQ Pizza Topper A smooth thick brown glossy sauce that is sweet, sticky and rich in flavour, from ingredients such as tomatoes and sugar, with a hint of smokiness.

Sweet Pepper Pizza Topper A rich orange-red sauce that is naturally sweet from tomatoes, onion, red, yellow and green peppers, with a touch of basil and oregano.

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.

www.papa.org.uk

The Cheese Warehouse, Gr8 Pizza Chef of the Year Gr8 cheese blend has been designed specifically for the pizza industry, providing the optimum melt, stretch and browning to give the perfect pizza. Developed by The Cheese Warehouse with functionality in mind the product delivers unbeatable performance and consistency.

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

The five category winners, from each heat, will go forward to compete in the final, which will take place on Thursday, 14th November, at the Lancaster London Hotel, Hyde Park.

The winners of each category and the Overall Pizza Chef of the Year Award winner will be announced at the Awards Dinner, on the evening of 14th November, and will receive a trophy plus considerable publicity. Individual category winners will also receive trophies.

HOW TO ENTER: Sample products should be delivered to you no later than 24th August. However, some sponsors are experiencing distribution problems, so if you do not receive them by 24th August, please ring Pam Sainsbury on 01291 636341 and we will extend the deadline for entries in the relevant categories.

Completed entry forms should be submitted by post, or email stating:

Midlands heat 11am, Monday, 7 October 2013 Freshway Chilled Foods Stafford Court, Stafford Road, Wolverhampton WV10 7EL. Scotland heat 10am, Monday, 14 October 2013 West Lothian College, Almondvale Crescent, Livingston, West Lothian EH54 7EP. Northern heat 11am, Tuesday, 15 October 2013 Stateside Foods Test Kitchen 31-34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU. South East heat 11am, Monday, 21 October 2013 Bel UK, Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT. South West heat Monday, 28 October 2013, Bristol (start time and venue to be confirmed).

• The name and a short description of the pizza • A list of ingredients and method • A selling price • The market the pizza is aimed at, where the pizza would be sold (e.g. delivery, restaurant etc) CLOSING DATE FOR COMPLETED ENTRY FORMS 2nd September 2013

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2013 Reserve your place for a great party night out with music, singing and dancing until 2am

At the The Pizza, Pasta & Italian Food Industry Awards Dinner Lancaster London Hotel, Hyde Park On Thursday 14th November 2013 DINNER BOOKING FORM (please complete and email back to Pam Sainsbury on pam@jandmgroup.co.uk)

To book your place at the PAPA Awards Dinner, please complete the following: Contact name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Business name . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Address . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dress code: Black tie Bar opens: 19.15pm Dinner called 19.40pm

Starring

.............................................................................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Post code . . . . . . . . . . . . . . . . . . .

Tel. No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Fax No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Email . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

I wish to book: . . . . . . table(s) of 10 places at the 2012 PAPA Awards Dinner at £2250 + VAT . . . . . . place(s) at the 2012 PAPA Awards Dinner at £230 + VAT per place Please note that all bookings made and invoiced must be paid for prior to the event.

Cheques can be made out to the Pizza, Pasta & Italian Food Association, or PAPA. Alternatively, payment can be made at the time of booking by completing the section below. A receipted invoice will be forwarded upon completion of booking.

No refunds can be made if cancellations are made within 20 days of the event and any cancellations before this time will be subject to a 25% cancellation charge.

Credit Card Payment Card No . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Valid from………/………. Expiry date. . . . . . . . . / . . . . . . . . .

3 digit Security No. on reverse

..........

Name on card . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Post code……………. House No…………….. (for security purposes only) Please email completed form to pam@jandmgroup.co.uk or post to: Pam Sainsbury, PAPA, Association House, 18c Moor Street, Chepstow NP16 5DB

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BLUE SEAL PIZZA SOLUTIONS 83O/DS-M ELECTRIC PIZZA OVEN

Requirement: 8.8 KW 230V Single Phase Supply Net Weight: 158KG

Controls Analogue temperature gauge ● Top element control ● Base element control ● Neon indicators ● On/Off switch ●

Dimensions: Internal: 630mm W x 630mm D x 150mm H Per Deck External: 950mm W x 950mm D x 730mm H

Features: ●

Up to 4 twelve inch pizza’s capacity per deck ● Temperature adjustment through electromechanical thermostats

●

Independent control for ceiling and base elements ● Stainless steel front and door ● Max baking temperature 400 C

●

Temperature display through analogical pyrometer ● Baking Chamber in aluminated plate ● External chimney

●

Stainless steel ergonomic handle ● Baking surface, refractory stone ● Door glass made of pyroceram

●

Internal lighting with halogen lamp ● Insulation made of eco-compatible fibro ceramic and needle rock wool

●

Safety thermostat with manual resetting ● All models can be optionally equipped with open stand

Blue Seal Limited Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham B24 8TQ T: 0121 327 5575 wwwbluesealequipment.co.uk Registered Company No. 3437267

No other oven

has looked this good!

We supply a large range of Italian made pizza ovens - gas and electric deck ovens, rotating ovens, conveyor ovens - including the unique Italforni conveyor oven fitted with a refractory stone belt.

In addition we also supply a large range of spiral mixers, refrigerated pizza counters, pizza presses.

For further information please phone: 01455 559969 or email: sales@chefsrange.co.uk

www.chefsrange.co.uk

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equipment

Catering equipment solutions

From multi-functional pieces of energy-saving catering equipment to those that help to deliver eye-catching displays or offer extended warranties, there are plenty of factors to consider when buying new catering equipment. Here, we take a look at some of the options and offer some advice from suppliers to the sector.

Multi-functional “Valentine’s range of multi-cookers has received considerable interest from operators needing multifunctional cooking equipment, whether for space conservation or saving on costs,” reports Steve Elliott, national sales manager of Valentine Equipment (www.valentinefryers.com) and Cuisinequip (www.cuisinequip.com).

“Our Pasta Cooker and Turbo Pasta Cooker, for example, can be used to cook all types of pasta and spaghetti, allowing operators to purchase one piece of equipment that helps to produce a wide selection of menu options. The unit can also be extended for use as a steamer, Bain Marie, poacher, sous vide and noodle cooker. In addition, the design of these units also allows chefs to use a mixture of standard gastronorm containers and baskets all at once, providing cooking versatility for a whole host of Italian dishes throughout service.

“Energy efficiency is paramount for commercial catering equipment - if a unit is inefficient then soaring energy costs can often eat away at profit margins. Fluctuating temperature in equipment often means the unit has to work harder to overcompensate to sustain the cooking process, but this can be easily avoided. Valentine pasta cookers are made from high quality stainless steel and have a one-piece press pan that is fully insulated, ensuring that heat doesn’t escape during the cooking process. The units are supplied

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with a lid that will conserve heat and reduce energy usage at less busy times.

“Not all foods need to be cooked at the same temperature, so by altering the power used for different meals, this can also conserve energy and costs. The Pasta Cooker’s thermostat offers a wide range of temperatures for chefs to cook at and also has a separate switching system to allow them to vary the power according to what pasta or menu item is being cooked.

“It also has a water supply – the drain is left open using the overflow pipe and the incoming water assists with the removal of starch when cooking the food by creating a weir effect. It is compact in design at only 350mm wide and has an internal overheat thermostat installed for added safety to protect the element from damage due to overheating.”

Valentine’s sister brand Cuisinequip - offers a comprehensive range of drop-in, freestanding and counter-top induction units to complement the multi-cookers.

“Cuisinequip Induction’s range of induction hobs are extremely energy efficient compared to alternative methods such as gas or electric, so can benefit chefs whether frying pancetta or heating up pasta sauce,” explains Steve Elliott.“Induction cooking is extremely energy efficient compared to alternative methods such as gas or electric. Essentially it is a ‘green’ and environmentally friendly technology, which uses energy directly to heat the pan

and produces no CO2.

“Compared with other methods such as gas, electric or infrared, induction cooking is also the only technology where the energy is directly used to heat the pan. To create heat from conventional methods requires initial energy transference, i.e. burning gas or heating up resistors, to then heat the pan up indirectly. This sort of transference loses energy during the heating process, whereas more than 98% of energy consumed by induction cookers is used directly to heat the pan. An induction cooking suite, however, can reduce energy consumption by approximately 70% when compared to a traditional gas powered kitchen.

“Further energy can be saved by using induction when designing the kitchen ventilation; the amount of wasted heat produced will be significantly reduced. As such, the kitchen will be a much more comfortable environment for the chefs to work in. Gas interlocks are required for an induction cooker.”

Valentine says that it provides operators with a three year warranty on its pasta cookers, and Cuisinequip Induction a five year warranty on its hobs, as standard (both equipment spares are available in the UK and all are backed up by Valentine Service).

The new VarioCooking Center® multificiency® combines all the functions of a fryer, griddle, bratt pan, kettle, titling pan and pressure cooker in one unit. Fully automatic, it cooks three times as fast and uses 40% less energy

than conventional cooking equipment, claims its suppliers, Frima UK (www.frima-uk.co.uk).

Its Varioboost® heating system heats the pan to 200°C in as little as two minutes. Heat transfer is uniform all over the base of the pan, without heating the sides, so there is no scorching or sticking.

The fast searing action reduces seepage, cutting the use of raw ingredients by up to 20%, and water consumption is cut by 70%.

Due to the Varioboost system the VarioCooking Center Multificiency is 97% efficient at heat transfer, reducing direct energy needs and also reducing the amount of kitchen ventilation required.

Further energy saving features include an overnight cooking program to make use of off-peak electricity. The VarioCooking Control, a built-in cooking intelligence, constantly monitors cooking, alerting the chef when items need stirring, turning or are ready. This not only ensures there is no spoilage but minimizes energy consumption.

Presentation Helping to bring a touch of glamour to your venue are the smooth curves of the Amphora serve-over counter, now available from Valera (www.valera.co.uk).

The sleek Amphora collection is available in five sizes ranging

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equipment

from 85cm to 250cm, with optional support cases and bar counters, both high and low. All counters can be fitted alongside the Valera E-Line serve over-range to offer a completely flexible and

www.papa.org.uk

versatile layout with a configuration to suit all types of hospitality operation, say the company.

Operators can choose from an extensive range of coloured lacquered finishes for the cabinets, each with a delicate sheen that highlights the curved counter front. Contrasting stainless steel front and side skirtings finish off the polished look and the attractive rear worktop features 20mm opaque glass with stainless steel supports.

The wide range of display cabinets in the Amphora collection includes chilled, dry heated and ambient options, all featuring the distinctive soft curves. The counter run can be interspersed with a choice of straight high or low glass, or curved glass units where applicable to create an attractive and eye-catching display.

Adande reports that it has supplied a refrigerated drawer system to the Morrisons’ Local convenience store at Ilkley, near Bradford. Specified by commercial kitchen design specialist, Triline Contracts Ltd, the single drawer refrigerated unit is integrated

The Pizza Oven People Nationwide distributors of pizza, bakery and catering equipment.

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Distributed in the UK by Cater-Bake UK Ltd

Tel: 0151 548 5818 Fax: 0151 548 5835

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equipment within a self-service salad bar and has been finished with an attractive wooden fascia to match the salad counter.

The saladette displays pasta salads, couscous, prawn noodles, coleslaw, cucumber, lettuce and tomatoes, which are proving popular with lunchtime shoppers seeking fresh, healthy option food on the go. The Adande drawer system provides capacity for the refrigerated storage of salads and produce at the point of service, with easy access for fast and convenient replenishment of the saladette display, especially during peak trading periods.

Triline’s managing director, Steve Willans, cited the large, 86 litre storage capacity of the Adande refrigerated drawer system, relative to its compact footprint, as one of the reasons for its specification, adding that its front ventilation allows it to be fitted into a tight envelope, without compromise to air flow and performance.

“We also considered the proven track record of Adande units for lower energy consumption and stable temperatures, which are driving factors in sustainable store development,” he added.

Adande patented refrigerated drawer systems feature an innovative modified air flow pattern, which delivers high efficiency cooling. They work on the principle that cold air is denser than warm air, with specially designed insulated drawers holding the refrigerated air within the units, no matter how frequently they are opened (the units eliminate warm air infiltration, delivering stable temperature and humidity, for optimum food quality and freshness, over extended holding periods).

Independent tests have

Part of Moffat’s heated multi-tier display units

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Adande have supplied a refrigerated drawer system to a Morrisons’ Local convenience store.

established that the efficiency of the insulated drawers means that less energy is used for cooling, providing savings of up to 60% and a reduced carbon footprint, compared with other refrigeration systems, say the company.

The latest Onyx cold food preparation counter from refrigeration company, Williams (www.williams-refrigeration.co.uk) has ingredient wells at the back of the work surface and storage cabinets below making it suited to a wide range of culinary applications including the preparation of pizza, sandwiches, tapas, salad and desserts.

The Onyx uses a special airflow design that produces a 1oC moving air curtain over the top of the ingredient pans at the same time as chilling from below. This dual action guarantees a consistent core temperature of 4oC, say Williams, while precision injected, high density 75mm polyurethane insulation, with low Global Warming Potential (GWP) and zero Ozone Depletion Potential (ODP), cuts down on energy consumption. As it drops past the wells, the air curtain’s cold air is recycled within the system.

With conventional prep counters, which don’t use an air curtain, ingredients need to be placed back into the refrigerator to be chilled and rotated after four

hours. This process can only be carried out once, after which ingredients must be thrown away if they haven’t been used. With the Onyx, point out Williams, there is no need to put the pans in the refrigerator after four hours, since the air curtain continuously holds temperature. This reduces food wastage, enhances food safety and cuts out staff time involved in monitoring, handling and replacing ingredients.

A slimline profile and sloping ingredient wells also helps to make maximum use of space. The Onyx is able to accommodate 1/1 gastronorm pans in the cabinet, and 1/3 and 1/6 gastronorm pans in the wells while leaving a substantial 385mm deep workspace. Constructed from durable stainless steel, it has easy to clean coated shelves, lift-off night cover, removable pan holders and crumb catchers. An auto-defrost function keeps the unit operating efficiently and selfclosing doors minimise energy loss.

Easily tailored to different working practices, the Onyx is available with a wide range of options including drawers, marble or granite worktop, a hinged pan holder lid, and a stainless steel back cover for front of house use (there are three basic models, the largest, the 2370mm wide CPC5,

has 10 shelves, its cabinet has a capacity of 540 litres and it can hold up to twelve 1/3 GN Pans).

E & R Moffat (www.ermoffat.co.uk) has expanded its Grab & Go foodservice range with the launch of heated multi-tier display units.

While Grab & Go is increasingly popular in all sectors of the catering market, getting heated display units right has proved to be an issue, feel Moffat, who have developed a special circulating air system that gently warms the product without making it soggy or dry out.

“We’ve worked very closely with a customer, running extensive trials to ensure that the heated display keeps food in the best condition,” says Gary Allen, sales director at Moffat. “By focusing on the way the airflow moves around the cabinet our engineers have been able to improve food quality significantly.”

The Grab & Go units feature stainless steel construction, curved, toughened glass side panels, quartz heating lights and three removable rod shelves, for easy cleaning. Rear doors allow easy access for staff to re-stock the display area – they are sliding rather than hinged, to avoid blocking walkways when opened.

The heated multi-tier units are part of Moffat’s extensive range of Grab & Go display cabinets, which also features a selection of refrigerated and ambient units and a variety of both freestanding and counter top models.

All are powered from a standard 13Amp supply, making installation simple. For sites offering assisted service, there is the option of a toughened glass front-screen.

Food preparation and contamination awareness Preparing vegetables can be a timely and labour-intensive process but preparing vegetables on-site means the vegetables retain more nutrients, are fresher and of better quality, as well as offering savings on cost.

Foodservice Equipment Marketing (FEM) has launched a new version of the TM vegetable processor, the TM-TG, which makes vegetable preparation fuss-free and fast.

Capable of preparing up to 350kg of fresh vegetables per hour, the Sirman TM-TG vegetable

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equipment

processor has a new larger feed hopper for easy loading of large quantities of produce. As well as vegetables, the TM-TG can also be used to prepare fruit and other foods, with a specially-designed feeding system that even makes it easy to process soft products such as mozzarella cheese.

The powerful, yet compact TMTG measures just 296mm (w) x 509mm (d) x 777mmm (h). Simple electronic push-button operation makes the vegetable processor user friendly and straightforward to operate. For safety, the processor will not start if the cover is not fully in place and the TM-TG has an automatic motor cut-out when the lever is lifted.

The TM comes complete with a starter set of four discs providing a number of chopping and slicing options. A wider range of discs is available including specialist slicers, graters, dicers and bacon cutters, as well as accessories, such as a chute, blade brush and disc holder.

With an increased prevalence of food allergies and special dietary requirements now thought to affect around one million adults, being able to cater for people with allergies and intolerances is becoming increasingly important, in turn

www.papa.org.uk

meaning that crosscontamination risks need to be minimised in the kitchen.

FEM’s San Jamar Saf-T-Grip® Allergen Safe Zone Cutting Board is helping to raise staff awareness and implement procedures to minimise the chance of allergens reaching diners with food allergies, protecting both the customer and the business’ reputation.

The cutting board is a simple but effective approach to safe food preparation, say FEM, making it easier to set up a preparation area dedicated to foods that must be free from contamination. The eight most common allergies are embossed on the board itself as a reminder to staff, and warnings on the board highlight the need to thoroughly clean and sterilise the equipment after use so as to avoid cross-contamination.

The Allergen Safe Zone Cutting Board is part of a range of Saf-T-Grip® Cutting Boards available from FEM. Made of hardwearing co-polymer material, they have been designed to withstand continual high temperature commercial dishwashing without warping and have integrated anti-slip grips to provide a safe and stable cutting surface.

The boards also feature a patented food safety hook, mean that they can be hung to dry thoroughly. This allows them to be carried and stored easily and hygienically, with no need to touch the surface. Meanwhile, an integrated ruler allows chefs to quickly and accurately portion food. They are available in three sizes and a choice of six colours for food safety task-coding, as well as the Allergen Safe purple with a

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equipment full one year warranty.

When high volume blending with consistent results is the order of the day, Metcalfe Catering Equipment (www.metcalfecatering.com) has the answer in the Ceado B209 blender. The B209 is a speciality blender designed for busy environments, with a capacious 1.5 litre polycarbonate container equipped with robust stainless steel, triple effect blades that make light work of any soup, smoothie or sauce.

The two-speed unit, with handy pulse switch, has a wipe-clean stainless steel base with rubber coated switches and is fitted with a patented safety turn-off system. The stackable jug also features a special antiblockage design to reduce down time. With a list price of just over £600 the Ceado B209 promises to be a smooth but hardworking operator.

Energy efficient refrigeration “Refrigeration is a key piece of equipment in any commercial kitchen, and operators should ensure that they choose the right unit that best suits their needs. For caterers operating in a limited space, it is important to ensure that it Katerbay’s Turbo Air CTSR-23SD Super Deluxe upright refrigerator.

From concept to installation Constant development in both its core business in the sector in which it plays such an important part is what has been responsible for seeing it go from strength to strength, say Whitco (www.whitcoltd.com).

The Thrapston-based kitchen and catering equipment company has built a reputation nationally and across a wide and varied client base, for the quality of its products, advice, work and its customer service.

“Like most companies, the past few years have been tough but we have ridden out the storm,” says Jeff Whitaker, managing director of Whitco.“The fact is that we provide a vital link between the manufacturer and the end user and while sometimes customers think they can buy equipment online or direct from the manufacturer, it’s often the case that they then realise there’s more to the process than that.

“Being completely impartial, we give advice on what equipment is needed, we can take the whole process from concept to installation, so that our customer doesn’t end up with an item that doesn’t quite do the job properly, or that is delivered with no

is used as economically as possible,” says Glenn Roberts, managing director of Gram UK. “The Gram Gastro 07 range of counters is suitable for any sized commercial kitchen and with a choice of between two and four refrigerated sections, and the further choice of doors or drawers in each section, operators can tailor the unit to their own specifications depending on their own needs. Not only this, but the units come with optional saladette or gantry worktops.”

The option of drawers and doors allow operators to personalise the unit, but also serves as a convenient way of separating different types of food, advise Gram (www.gram-commercial.com). For example meat and non-meat products, thus eliminating the risk of cross contamination. The option of a saladette counter is also great for Italian restaurants and pizzerias, where chefs often need multiple ingredients close at hand.

“The unit can be adjusted to a more ergonomic height, and can also be raised or lowered to fit under an existing worktop.

Alternatively, it can be used as a worktop in its own right, combining convenient storage and preparation in one unit. It can be placed against a wall or as a standalone island, depending on the shape and

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installation service, or that isn’t quite right and has to be returned, with the costs and inconvenience that brings.”

Whitco won the Outstanding Customer Service Award in the CEDA Grand Prix Awards and has built a reputation as one of the leading suppliers of catering and food preparation equipment.

“We’ve been going for 19 years and have invested constantly in our systems, our people and our training, to ensure that the service we offer is second to none, and the fact that we are now considered in the top three suppliers nationwide, is testament to all that work,” add Jeff Whitaker.

“By making sure that our entire team, whether technical or admin, have the skills and the tools they need to do their job well, we thereby ensure that our customers are getting the best possible service.”

size of the kitchen and the operator’s preferences,” Glenn Roberts continues.

“Sustainability is an ever important issue, and with Gram’s Green Paper 2012 finding that 79% of restaurants would like their business to be greener, Gram is on hand to provide energy efficient equipment that will help restaurants be more sustainable.

“The Gastro 07 units use hydrocarbon refrigeration instead of traditional HFCs. Hydrocarbons have a far lower Global Warming Potential and Ozone Depletion Potential than HFCs, and are far more efficient conductors of heat, so less energy is used to run the fridge and less pressure is put on components of the unit like the compressor.

“In addition to its green credentials, units in the Gastro 07 range have easily removable door and drawer gaskets, curved corners and minimal screws and fixtures to allow for easy cleaning and to optimize hygiene. Ensuring the unit is regularly cleaned will allow it to run more efficiently and not put as much strain on its components, in turn using less energy and allowing operators to save money.”

Gram report that their Gastro 07 units are featured on the Carbon Trust’s Energy

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equipment Technology List (ETL) - a government initiative that lists the most energy efficient products on the market at the current time (this list is updated regularly, so operators should ensure that they check the list before purchasing a unit).

The Turbo Air CTSR-23SD Super Deluxe upright refrigerator, now available from Katerbay, is fitted with a digital temperature control system that provides a constant temperature precise enough to preserve meat, fish, dairy and general produce for an extended time, say the company.

A high tech monitor, displaying the current temperature and status, triggers an alarm if the single self-closing/stay open door is left ajar for more than five minutes. Rounded corners and the stainless steel front, sides and interior of the 600 litre unit are easy to wipe clean, while the four anti-corrosive, adjustable shelves and interior lighting allow kitchen staff to store a range of foodstuffs and locate them quickly.

Outside, the compressor is kept cool at the base of the unit, where it is also less prone to grease build-up, say Katerbay. The lower position also provides easy access for maintenance, leaving the top of the fridge free for additional storage.

Measuring W685mm X D770mm X H2100mm, the high-volume CTSR-23SD has a maximum depth of 1414mm with the door open and is fitted with swivel castors for maximum manoeuvrability.

Warranty extended All FriFri high specification fryers and chip scuttles sold in the UK and Ireland now come with a two years, onsite parts and labour warranty, the move following on from the transfer of the design, manufacture and marketing of FriFri equipment to Lincat last year.

“Since August last year, we have been working hard to apply Lincat organisational and manufacturing expertise to the entire FriFri operation. So confident are we now, in the quality of our product design and manufacture that we are able to double the length of our comprehensive warranty terms,” said John Shepherd, FriFri’s international brand manager.

“But it’s not just about length of warranty.

It’s important to note that our engineers will come to you if, during the period of warranty, your equipment lets you down. This is extremely unlikely of course but it’s reassuring to know that you won’t have to return your

Next phase in heated delivery Vesture Corporation, founded in the US in 1987, soon applied its innovative approach to thermal technologies to the pizza industry. In 1994, it introduced its PowerTech technology and later became responsible for the Domino’s Heatwave. It then co-developed an induction system for heating pizzas with Pizza Hut and Papa John’s. Now, say the company, they have developed what they are calling the next phase in heated delivery technology - a self-heating bag that requires no heated or electrical element and that is setting out to make all electrically powered heated delivery systems redundant.

The bag features self-charging technology which means no electricity usage in the form of cords or an electric element because the bag works by utilising what Vesture describe as “biobased phase change material” to keep the pizza hot.

The Next Phase Delivery Bag features a six layer construction of radiative and absorbing heat materials to capture and sustain a hot environment while properly allowing moisture to wick away. The six layers are comprised of the durable nylon cover inside and out that’s easy to clean, the insulation material (energy-conserving insulation materials), the nanotech energy absorbing foam (patented, energy

equipment to us for service.”

The FriFri range of high specification fryers comprises freestanding, built-in and countertop models available in a number of power and voltage variants. Options such as pumped oil filtration and automatic basket lifts can also be specified on selected models. The range

absorbing foam), the reflective energy barrier (which aids in capturing excess heat that is normally lost), the next phase delivery heating element (the phase change material that acts as a thermal battery), and the one-way moisture ventilation (that reduces the build-up of moisture inside the bag).

The design ensures that the product inside will only lose 1°C of heat over half an hour, even in sub-zero temperatures, and means that pizzas can be kept at a hot store temperature until they reach the customer’s door. In turn, this can offer pizza delivery outlets a 30 minute delivery time, claim Pizza Equipment Direct Ltd (www.pizzaequipment.ltd.uk), suppliers of Next Phase Delivery bags in the UK. Various bag dimensions, pizza capacity and colours are available, and the company say that they can offer customised options if required. Unit prices range from £95 (excluding VAT) to £220 (excluding VAT).

also includes chip scuttles.

Acquired by Middleby in January 2009, FriFri products are now manufactured at dedicated facilities at Lincat’s Lincoln production base, where the majority of FriFri products and components are also held in stock.

Part of Valera’s Amphora collection.

www.papa.org.uk

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equipment

Ware-washing Ware-washing equipment whether it be a dish or glass-washer is without a doubt one of the most important pieces of machinery in the kitchen, not only for the smooth running and success of any catering business but also because they are one of the most important areas of hospitality and catering.

The food maybe Michelin starred but if the plate is dirty or the glass smeared it all counts for very little, therefore presentation and hygiene are key features to take into consideration when looking to purchase a new machine.

Within any busy environment, when purchasing a new ware-washer it is critical to look at the machine’s functionality and accessibility as the product needs to be easy to use by a wide range of staff so avoid overly complicated machines. Choose a machine with variable cycle times so that you can alter the wash time to suit what is being washed, heavily soiled plates will need a longer wash than cups and saucers.

Reliability is also absolutely critical, once installed the machine needs to perform immaculately time and time again, day in and day out - even short periods of downtime could cause the customer a great deal of stress and potentially lost revenue.

Make sure you look at the machine’s labour saving capability, water and electrical efficiency, detergent and rinse aid consumption, intuitive operator controls and again reliability.

When purchasing a new machine always check that the machine comes fitted with automatic integral dosing units which will save you time and money. Check that spare parts are reasonably priced and accessible (next day delivery as a minimum) and that any service charges are within the realms of reality!

And lastly make sure you are comparing like for like – on the outside dishwashers can look very similar but look under the hood and there can be a world of disparity.

Can ware-washers help restaurants reduce their energy use?

As ware-washers have historically been one of the largest energy consumers in the kitchen, they are also in a position to be one of the greatest savers. By choosing the right machine you will immediately start to reduce your energy consumption and improve your profit margin, advise DC Products (www.dcproducts.co.uk).

1. Ensure that the machine is double skinned and preferably insulated.

2. Check the wash tank capacity as they vary hugely from manufacturer to manufacturer (for example, DC Products

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say that their PD/PG50 glass or dishwasher boasts an unusually frugal wash tank at just 12 litres as compared with a traditional model that has a 30 litre tank. Based on a two service day this will save up to 13000 litres of water P/A and the subsequent energy required to heat it from 10-60oC. It will dramatically save on chemicals costs too).

3. When purchasing a new machine always check that the machine comes fitted with automatic integral dosing units.

4. Selectable cycle times will help improve productivity and give you flexibility in the kitchen.

5. A scaled up boiler element will have to work a lot harder and take longer to reach required temperatures, so make sure you fit a water softener in medium and hard water areas to help reduce energy costs long term.

6. Look out for innovative energy saving technologies such as the new wash assembly that we use on our Standard Range glass-washing machines that deliver increased wash pressure and can save up to 180W per hour.

DC Products Ltd’s DC Premium range features the PD50 (pictured) which has been designed to help make life easier when it comes to washing large pizza and pasta plates due to its extra loading height. It’s also fast and powerful, say the company, helping it to be gentle on the environment at the same time.

The Premium range machines all have moulded, double-skinned and insulated wash tanks to reduce heat loss and noise pollution, while the low volume wash tank (just 12 litres) saves up to 13,000 litres of water each year (based on a two day service) compared to traditional wash tank models on the market today. That equates to a £140 per annum saving on electricity alone, claim DC Products, as well as a further saving of £235 on detergent and rinse aid and an additional £10-15 p/a on water (if you are on a meter), making a total yearly saving of £390.

The PD50 only uses 2.6 litres of water per cycle compared to some other machines that use 3 litres and there is a rinse thermo-lock to ensure the perfect rinse temperature (the PD50 is capable of washing 18 full size plates in just 2 minutes, claim DC Products).

Other standard features include a counterbalanced door for easy loading and unloading, increased loading height to accommodate specialist crockery, a simple, intuitive control panel to reduce user error and staff training, anti-clog wash arms, double surface filters and a chemical auto-dosing feature that prevents over- or under-dosing.

Optional extras include an automatic drain down facility, an integral water softener and a (WRAS) break tank.

Nelson Dishwashers have launched a new, super-eco model to their superior Advantage range. The Advantage Plus Pass Through has the same energy and water efficient specifications as the original Advantage Pass Through, but with the addition of two, highly efficient, heat recovery mechanisms, say Nelson.

The steam heat recovery unit condenses the steam generated during a rinse cycle and uses it to heat the water for the subsequent wash water by an impressive 10°C. Meanwhile, the drain heat recovery unit captures the residual heat from waste water and uses it to heat incoming water by an astounding 20°C. The Advantage Pass Through is economical on water, requiring 22 litres for the wash cycle and only 2.8 litres for the rinse cycle. An electronic dispense system enables the user to micro manage the detergent and rinse aid so that only the optimum amount for each specific load is drawn and can process a staggering 1700 plates per hour, accommodating GN 1/1 as well as large dishes and pans.

The shape and calibration of the wash arms maximise wash efficiency while the water level monitor maintains a constant, level flow, preventing air traps and guaranteeing a virtually silent operation. The patent pending, multi-level water filter system is easy to access for cleaning and is impossible to replace incorrectly.

There are three standard wash cycles, each with two options, plus a custom setting to deal with more challenging washes. There is also a special glass cycle with lower temperatures and a gentle, low pressure ‘soft start’.

The rinse programme operates at 85°C. While this is active, no cold water can enter the boiler, ensuring that a constant temperature is maintained for the entire cycle.

A further, optional, sanitisation cycle is available when exceptional circumstances demand. The double wall hood construction and thermal and acoustic insulation to the wash chamber and water circuit mean that heat does not escape, helping to make in quiet in operation.

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opinion

P RO F I T I NG from pizza Over the past 30 years, Paul Rayment - business development manager at Papa John’s reports that he has lived through boom and bust in making a profit from pizza. Working for many of the top names from Pizzaland to Pizza Hut to Perfect Pizza and Domino’s, and now most recently Papa John’s, as he reflects here, Paul Rayment has observed a whole industry grow up around perfecting what has gone on to become so much more than ‘bread, topped with cheese and tomato sauce’!

A mature industry Today, the pizza industry is estimated to be worth around £2 billion in the UK. Many changes have shaped the landscape, including the introduction of home delivery, innovative ‘new’ product trends like deep pan pizza or stuffed crust and even recent Middle Eastern influences have created fusion delights.

Now the industry has matured, a sophisticated customer base has developed and grown. Consumers know what they want and their loyalty must be earned. BOGOF (buy one, get one free) promotions, TV advertising and online ordering have all played their part to create a competitive marketing scene.

One of the biggest early challenges in the pizza delivery market back in the 1980s was the concept of home delivery itself. It was necessary to assure customers that it was acceptable to have a stranger deliver food to the door. As the saying goes, ‘an Englishman’s home is his castle’, and as ‘modern’ as the thinking in the 1980s was, there was still a general reluctance to invite ‘strangers’ to visit the home. So 30

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we pioneered uniforms for delivery staff so they became identifiable and as a result, eventually accepted as the norm.

These days, with 80% of the pizza delivery business coming from telephone orders, many customers have never been instore at all. Therefore, over the years, the importance of both telephone and delivery staff has grown. Often the doorstep delivery is the only face-to-face interaction customers have with

the pizza company and that makes delivery staff an important part of the sales team and an integral part of the sales process. To influence lifetime customer loyalty, all staff need to be highly trained and personable to ensure the customer experience is positive, right to the last mile.

Customer loyalty Given the continued economic challenges faced by the global marketplace, repeat business is

critical to the on-going success of any operation. The fierce competition of the mature pizza marketplace means customers are no longer simply buying an innovative product, they are buying a whole consumer experience. No more are we dealing with ‘early adopters’ looking for something new, customers need to be impressed about all aspects of the buying experience from their initial enquiry to the ambience of the store (if they visit it at all), to the friendliness and efficiency of the staff. Choice also needs to be straightforward. Confusing customers with 26 varieties on a theme, historically, has not always proved the best approach.

Yet, the customer will only remain loyal if the product continues to deliver on quality.

30 years ago there was little choice. However, now, customer loyalty has to be earned and cannot be expected. Because of the degree of choice available, if a customer doesn’t like your product they will simply go elsewhere.

At Papa John’s, during our new franchisees’ first training days we get them to taste all the different pizzas available which August 2013

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opinion can be bought on the highstreet. As well as introducing a little market research of our own, this allows franchisees to benchmark their future offering against the competition. We emphasise ‘keeping the main thing, the main thing’ - we will not compromise on the product.

Produce a better product with better ingredients and keep the quality consistent and the customers keep coming back for more. However, we also impress on them that although it is essential to provide the perfect product, this is not enough on its own. They must lead on delivery, service speed, scrupulous store cleanliness, staff training and in fact, every aspect of the franchise operation.

Changes One interesting aspect about the pizza industry which has become apparent over the years is that it is less influenced by the recession than some other food industries.

If times are hard, people generally seem to cut down on luxuries such as eating out.

However, having a pizza at home with friends or family can be perceived as an economic alternative. Supermarkets have been quick to take advantage of this phenomenon and have also arrived at the pizza party, now offering perhaps the lowest cost product.

Pizza delivery companies have responded with special offers which consumers appreciate as they like the idea of getting a good deal. If the delivery companies have done their job properly, when the market picks up, customer loyalty will remain because of the better product quality.

In an attempt to create perceived value, the Buy One, Get One Free offer became fashionable in the delivery space. However, this marketing technique had mixed results.

Sales increased, but research showed that the product became de-valued in the eyes of the consumer and so Buy One, Get One Half Price offers were introduced instead. These promotions have become more successful in-terms of the value

www.papa.org.uk

of customer perception in recent years.

Attracting customers with promotions and offers has meant that upselling has become particularly important.

The all-important staff who answer the telephone now need to be carefully trained to upsell to customers with additional products within a call which might only last 90 seconds. Calls can be monitored to see how training can be improved as part of on-going customer service research.

Over the years, commercial challenges are still apparent.

One area I deal with on a daily basis is store transfers.

Historically, in previous organisations I have worked for, store owner turnover was around 20%. These days, rather than leaving the business, often franchisees are looking to rationalise their geographical reach if they own several outlets and so turnover is more like 1015%. These times of change do offer the opportunity for upgrade and refurbishment and constantly ‘raising the bar’.

When it comes to new store openings there are different issues. Although it seems that there is an increased number of empty shops on the high street in recent times, sourcing property remains challenging.

We have franchisees ready and waiting to open outlets, with US support for finance which would help our UK economy and yet, even when premises are found and secured, it can still take three months to get planning permission for new outlets.

Marketing Marketing has also now become a critical part of the pizza business. In any industry, a strong brand with clear brand values helps sell product.

However, in a consumer food space looking for volume sales, this is particularly important.

For example, Papa John’s is now marketed successfully across 33 countries. Its brand values of (a) authentic, superiorquality products, (b) legendary customer service and (c) exceptional community service, ensure the continuity of offering is expressed across the world. In

other words customers know what to expect wherever they are based. The most successful pizza companies have developed strong brand images over the years.

Yet, most global pizza companies also try and build relationships through marketing on a local level too. Some sponsor community projects or school sports teams. Becoming part of the local landscape can impact on the relative success of the life-time ownership of the customer. The company cares and is seen to care.

Trust is an important aspect of being seen to care. I talked about gaining people’s trust when it came to delivery staff in the 1980s. These days people also need to trust in the brand as a whole. I have always been amazed that at every operational conference I have attended in the USA, Papa John himself, John Schnatter, founder and CEO of the company, has been in attendance. Even one year John Schnatter was linkedin from his hospital bed following an appendix

“

operation. Although he was still quite poorly, all the staff were particularly impressed and inspired that he still made it to the Q&A with his wife and family on the final day. This kind of commitment builds trust amongst staff and this confidence in the brand cascades down right from the top level and is passed onto the customer.

Yet, with the increase in online ordering, the use of smart phones and social media, we will need to be more innovative than ever before in order to earn trust and loyalty. The whole concept of customer interaction will need to take on new dimensions. Delivery staff will become even more important as they may become the only human link between the brand and the consumer. In order to keep on profiting from pizza, we will all have to use technology to find new ways to build relationships and ensure customers know that a quality pizza is way more than simply bread, cheese and tomato sauce…

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

”

LANBURY ASSOCIATES LIMITED

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pizza flour and dough

Gluten-free diet

‘no fad ’

There has been a lot of interest recently in the gluten-free diet, especially since high profile celebrities adopted a gluten-free and/or wheat-free lifestyle, even if not necessarily diagnosed as being a coeliac or gluten intolerant.

In demand Many restaurants are now offering gluten-free choices on their menus in response to strong demand for high quality glutenfree ingredients. There is a fastspreading awareness among the general public that a gluten-free and wheat-free diet is not just for sufferers of coeliac disease or people affected by gluten intolerance, but rather that it is a healthy choice of diet for us all.

Yet is this really the case? Or is it just the latest fashionable fad, recommended by health food gurus and promoted by twittering celebrities? Not according to Elena Buchberger, founder of Elena's Gluten Free Way (www.elenasgfway.co.uk).

“Recent studies have shown that coeliac disease has increased in Europe by as much as four times in the last thirty years,” reports Elena Buchberger. “This is due to the development of more effective techniques of diagnosis and also to an increased awareness of coeliac disease and gluten intolerance among the public.”

Coeliac disease is a digestive condition which damages the small intestine, interfering with the absorption of nutrients from food. Gluten is a protein found in many cereals such as wheat, rye and barley. When people diagnosed with coeliac disease consume gluten in their food, their immune system responds by attacking the small intestine, inhibiting the absorption of important nutrients into the body, a condition known as malabsorption.

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“Being diagnosed as gluten intolerant or suffering with coeliac disease can be very distressing,” adds Elena Buchberger.“It is a condition that forces you to make a lot of significant changes to your diet and it may prevent you from enjoying one of life’s greatest pleasures - food!”

The rising diagnosis rates of coeliac disease and increased awareness of the perceived benefits of a gluten-free diet are also driving forces in the growth of the “free-from” sector. In the recession-hit Britain of 2009, this sector was already achieving significant sales compared to overall health and wellness products. In its latest report, dated 2011, Euromonitor forecast that the gluten-free sector would grow by almost 10% by 2015.

“Our ranges offer gluten-free with no compromise on taste,” says Elena Buchberger of her company’s extensive range of products.

Elena's Gluten Free Way specialises in importing and distributing a wide range of dry foods suitable for gluten-free. The range of products includes flours, pizza mixes and pastas, as well as biscuits, breads and many other products and ingredients for authentic Italian meals. The company’s mission is to provide high quality products for all those affected by coeliac disease or gluten intolerance - or simply those people who are more aware of the need for a healthy lifestyle and wish to follow a gluten-free or wheat-free diet without compromising on flavour.

“Elena's Gluten Free Way is committed to providing customers with authentically tasting Italian food, made from the most natural and highest quality ingredients. I’m constantly sourcing new products to offer to the UK market,” adds Elena Buchberger, who established the company in Britain in 2011 representing the Dialsi brand, her family business back home in Italy. An enthusiastic initial response quickly led her to increase the range of products, in part by collaborating with other brands in order to offer a total Italian gluten-free experience.

Elena's Gluten Free Way is the sole UK agent for some wellknown Italian brands. As well as Dialcos, the company supplies Vidafree products, made with a genuine passion for healthy eating, and Piaceri Mediterranei, a brand renowned for its specialist knowledge of the sector, deriving from many years of research.

“In Italy, there is a long tradition of gluten-free production. Many small enterprises produce amazingly delicious and healthy foods, which I am passionate about sharing with the British public,” explains Elena Buchberger.

Dialcos, founded in Italy in 1959, has built a strong reputation for its uniquely healthy and diverse range of flavoursome foods, such as Dialbrodo (a granular stock and seasoning which was first produced in 1959 and remains popular to this day, and is still a

regular feature of many Italian kitchens). In 2005, Dialcos started the production of Dialsi glutenfree pasta and other products intended specifically for a coeliac and gluten intolerant diet. The extensive range includes pastas, bread flours, biscuits, stocks and seasonings.

In the finest tradition of Italian cuisine, Dialcos combines simple recipes with tasty ingredients, both in their conventional products (soups and sauces) as well as their specialised ranges (low-sodium stock, gluten-free foods). Dialcos’ priority is to avoid using additives, believing there is always a way to offer high quality products without compromising on taste.

“Our production values can be summarised through four fundamental concepts - strict selection of raw materials and their processing, total control of the supply chain, including all the Italian and certified non-GMO corn flour and rice, simplicity of the product formulations and August 2013

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pizza flour and dough using innovative processing technologies while still maintaining traditional methods such as bronze wire-drawing and slow drying for pasta,” says Elena Buchberger.

Piaceri Mediterranei, the food brand of Eurospital, produces a line of gluten-free products which combine the best of traditional Italian food with all the work Eurospital has been doing in the last twenty years alongside doctors and experts in the field of gluten intolerance, for which it has received many international awards.

Piaceri Mediterranei’s greatest achievement is in its combination of the two basic elements of Italian cuisine - good taste and simple ingredients, which in turn help the consumer to enjoy a well-balanced and healthy Mediterranean-style diet, feel the company. Its extensive range includes more than eighty products, such as bread, pasta, cookies, cakes, snacks, pizza dough, breadsticks and flours, all of which offer a gluten-free version of the Mediterranean diet. Careful selection of the best

www.papa.org.uk

Eurostar Commodities Ltd partnership Towards the end of last year, the ingredients and commodities specialist, Eurostar Commodities Ltd (www.eurostarfoods.co.uk), agreed an exclusive agency deal with Italy’s largest flour milling group, Grandi Molini Italiani (www.grandimolini.it), enabling the company to import and distribute a large range of quality Italian flours, mixes and semolina from the miller, into the UK market.

“Our deal with GMI means that, for the first time, we can service the retail and food service sectors of the market, with a range of quality Italian pre-packed pizza and pasta flour, flour mixes and semolina to suit the professional caterer and the

ingredients, tested by dieticians in order to ensure the complete absence of gluten, achieves the company’s goal of retaining the benefits of the Mediterranean

home user. Their huge range, and in particular the Frumenta brand of flours will be a superb addition to the wholesale and food manufacturing sectors in the UK and Ireland,” said sales director of Eurostar Commodities, Jason Bull.

The Frumenta brand offers a range of wheat flours for bread and pizza, low ash flours for pasta, and includes a ‘00’ Manitoba wheat flour, as well as other flours for biscuits and cakes, and semolina. The flours are available pre-packed in 1, 5, 15 and 25kg, which will allow the home baker, professional caterer or food manufacturer access to these quality products, say Eurostar.

diet as much as possible. The use of nutritionally balanced ingredients, such as flour from different varieties of gluten-free cereals and pulses as well as

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pizza flour and dough

Profile: The Northern Dough Co.

Husband and wife team, Chris and Amy Cheadle, have received interest from restaurants and hotel chains in their pizza dough.

Chris and Amy Cheadle (a husband and wife team) started the Northern Dough Co in August 2011. Chris's family have been bakers for three generations, with his grandfather adopting traditional baking methods to serve a network of local shops in the Lancashire area. As time passed and the retail environment changed, the family decided to focus on foodservice, and produced a range of quality breads and doughs for restaurants and cafés throughout the country for many decades.

How did the company and dough product come about?

We often used to use the pizza dough produced at the Lancashire bakery to host pizza parties for our friends at home. It was a great way to turn a dinner party into a fun experience while keeping down the costs of hosting big groups. When we found that a fresh dough alternative wasn't available in the supermarket, we decided to use our backgrounds in marketing and baking to create a brand and allow individual shopper access to the great quality recipes usually only found in restaurants, and the Northern Dough Co was created.

What are the dough’s properties?

The dough is made using only natural, ingredients, exactly as someone would have in their kitchen cupboard at home. As we wanted to create a range that was exciting and different, we've developed infused dough using our original recipe as the starting point.

Rosemary felt like the perfect addition for

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people looking to create recipes like dough balls, and flatbreads as well as pizza, as the woody flavour of the herb means you need very little additional topping to create a fantastic meal. Chilli was the next natural step for people looking to add heat to their pizza, and works brilliantly for meaty or seafood recipes, as well as calzones stuffed with delicious ingredients.

Wholemeal was a later addition to the range, and born out of shopper demand for something a little healthier. With its higher fibre content, we've found many people who wouldn't usually eat pizza buying our Wholemeal dough to create their own healthy recipes at home. We mix and portion the dough at the bakery, and then freeze it to halt the proving process. When the shopper gets it home, they defrost it and start the prove and the result is fresh, restaurant style dough that they can make into any number of recipes to create an authentic and healthy experience.

We use specialist pizza flour and olive oil plus a dash of milk to create a rich flavour and crisp crust, and often receive emails from customers telling us they've made 'the best pizza this side of Italy at home!'

Is it like authentic Neapolitan pizza dough?

Our recipe has been developed in our Lancashire bakery, and the ingredients and quantities of each tweaked over a period of 10 years to create what we believe is the best tasting dough in the UK. As our range includes infused and wholemeal varieties, we'd never claim to be authentically Neopolitan as they believe in the simplicity of the original recipe, whereas we feel UK consumers are looking for something a little different to inspire people to think of different ways to use the dough at home. We do believe our 100% natural product range creates an authentic Italian flavour that people can adapt in their homes for whatever their recipe calls for, be it dough balls, calzones or even as an alternative to pastry to make pies and will continue to provide innovative recipes based on what our customers tell us they want us to produce for them.

What’s in it?

We use 100% natural ingredients, and stick to things that people would have in their store cupboard at home as we know it’s important for people now more than ever to recognise what they're eating. We use premium grade pizza flour, olive oil, yeast, sugar, salt, a dash of water and milk along with the various natural infusions, be it chilli or rosemary. We're also always experimenting with new flavours and ideas and hope to bring lots more excitement and innovation to the market in the coming years as our business grows.

Who’s it aimed at?

Our range is aimed at people who care about what goes into their food, but don't always have the time to make everything from scratch. As our dough is made with natural ingredients, shoppers are reassured that the recipe could have been made in their own kitchen, but means they don't have to spend time weighing out flour etc. and mixing to get the quantities and consistency just right. Given the vast range of recipes the dough can be used for, everything from traditional pizza, to dough balls and sticks, to calzones and even as a healthy alternative to pastry to make a pie crust, the appeal for our range is wide, but we find that its hugely popular with families with children who use it to create a fun weekend activity and get together in the kitchen, as well as groups of friends hosting pizza parties and getting guests stuck into the cooking.

What’s it RRP? It ranges from £2.99 to £3.50, depending on the retailer for a pack of two dough balls, each to make a 12 inch pizza. All variants retail at the same price.

How is it used/made up?

We mix, portion and freeze the dough at the bakery before flow wrapping the individual dough balls (two in a pack, to make a 12 inch pizza each). When the shopper gets it home, they defrost it (ideally overnight in the fridge) and then, with a little flour, roll, top and bake.

There's no mixing or 'kneading' of the dough necessary, its ready to use as soon as its fully defrosted.

Any plans to launch it into foodservice/catering?

Yes definitely, we've had increasing interest from cafés, delis, restaurants and hotel chains, and we're currently working with our distributor and hope to have it available for food service in the very near future.

Future development?

We're hugely passionate about food, and what makes our job worthwhile is receiving emails and pictures from families who have used our products and all ended up in the kitchen together, cooking and having a great time. We believe that food is a social pleasure, and will continue to innovate and create ranges that allow people to cook together using natural and convenient products that offer reassurance but also make life a little easier.

Our business is growing strongly at the moment, with new retailers coming on board almost monthly, and our aspiration is to be a recognised national brand offering quality, natural bakery products for the whole family.

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pizza flour and dough extra-virgin olive oil, ensures the creation of the finest possible products, claim the brand.

The Vidafree range, made in Sicily, is produced exclusively with naturally gluten-free raw materials, offering traditional taste in a gluten-free way.

Produced by Unifarmed, this brand specialises in gluten-free baked goods. Its team of experienced specialists are constantly striving to produce an even greater range of delicious products.

“All our efforts to ensure that our products are of the highest quality have recently been rewarded, when the Dialsi range of gluten-free foods was ‘Highly Commended’ in the PAPA (Pizza, Pasta and Italian Food Association) UK industry awards in November 2012 – a welcome thumbs up from the experts!” enthuses Elena Buchberger, who will be showcasing Elena's Gluten Free Way at some of the most important trade shows in London such as Speciality and Fine Food Fair in September and the Restaurant Show in October.

Naples to host 12th Caputo Trophy Pizza masters from all over the world will be gathering on the seaside promenade in Naples on 3 and 4 September to participate in the Caputo flour company’s own world pizza championships, its 12th ‘Caputo Trophy’, and featuring the participation of 40 of the most famous pizzerias in Naples.

Participants who have already confirmed their attendance include those from Japan, South Korea, United States, Canada, France, Germany, Spain, England, Morocco, Egypt, Tunisia, Australia and Russia.

This year, the public will be able to can watch the competition from the ‘Pizza Stadium’ in order to cheer on their preferred candidate. The competitions will take place from 2pm to midnight on the first day, and on the second from 2pm until 10pm.

The Championship is organised by the Neapolita Pizzaiuoli and President Sergio Miccù, the magazine Italian Restaurant Magazine, under the supervision of Enrico Famà, and also by Molino Caputo, who are a Golden Sponsor of the event.

The event claims to be the only event of its kind that puts the spotlight on pizzaiuoli, as well as on pizza (starting with the title of the competition) to emphasise that the quality of the pizza is closely linked to their bravery and their

Antimo and Carmine Caputo of the Naplesbased Caputo flour company pictured with Japanese competitors in the Naples Pizza Championships. professionalism.

Last year, the event was visited by some 320,000 people and this year, with the unification of the World Championship of Pizzauioli, that figure is expected to reach 400,000 visitors by offering an exceptional showcase at the World Championships, from Naples to the world.

For those who want to enroll, you can do so by sending in your application to the email address segreteria@pizzaiuolinapoletani.it.

Further information can be also obtained by contacting the editorial office of Catering Italian Magazine +39 0421 761247 (email redazione@ristorazioneitalianamagazine.it).

new member profile

Chefsrange are a leading Nationwide supplier of Commercial refrigeration and Catering equipment. We are exclusive importers for a range of leading European and American brands – these include Palux, Giorik, Italforni, Anets, Tecnoinox, Italgi, Berner.

We supply large Blue chip companies as well as Individual restaurants, and offer a full design, installation and after sales service package on a Nationwide basis.

We specialise in Pizza and Pasta equipment – including ovens, pasta boilers, Pasta extruders, Pasta stations for

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front of house cooking, and Mixers – all these items are designed and manufactured in Italy.

In addition to pizza equipment we also supply – Combi ovens, Convection ovens, Cooking ranges, fryers, chargrills, griddles and other equipment to complete a commercial kitchen.

Our buying team constantly travel around Europe looking for new equipment to satisfy the ever changing cooking styles demanded by the consumer, and as such offer a large selection of high quality equipment at competetive prices.

www.chefsrange.uk Tel: 01455 559969 Fax: 01455 559979 sales@chefsrange.uk

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pasta

Pick of

the pastas In both retail and foodservice, customers are increasingly on the look-out for interesting new pastas to tempt the taste buds and deliver authenticity.

Sophisticated “As restaurants and food service operators look to provide their customers with ever more sophisticated pasta options, but without breaking the bank, we have found an increase in demand for frozen pasta,” reports Sandro Bevilacqua, vice chairman of Italian food sector supplier, Continental Quattro Stagioni (CQS).

“Our new range of pastas are great for the busy chef, as they are frozen immediately after cooking, so can be quickly reheated from frozen yet provide fabulous quality.

“In line with this demand we have introduced a new range of Zini pasta called Collezione Milano.

“This range includes options such as noirs cappesante ed erba cipollina (black squares of pasta filled with scallops and chives), sorrisi ai fichi e formaggio di capra (pasta parcels with goats cheese and figs), agnolotti all’aragosta (round pasta parcels filled with lobster meat) and rustici ai porcini (squares of pasta filled with King bolete mushrooms).”

This new range is proving very popular as it enables their customers to offer a much broader range of speciality pastas with a longer shelf life and therefore reducing wastage, observe CQS. The Zini range also enables restaurant owners to better manage portion control and so increase margins, and with the pastas themselves being easier to handle and manage it means that the chef or cook is better able to ensure a top-notch meal each time for the consumer.

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has become well known in the UK market as a specialist importer, agent and distributor of Italian and continental food and wine and is a division of Continental Wine and Food Limited (CWF). From its centres in Huddersfield, Edinburgh, Glasgow and Newcastle, it supplies a wide range of food and drink to multiple and independent restaurant groups, hotels, bars and clubs, fast food outlets and regional catering wholesalers.

Currently, CQS represents Italian wineries such as Cantina di Soave and Rocca delle Macie and has exclusive distribution agreements with Montana meats and Roccheta waters.

“We are also exclusive distributors of the long established La Molisana range of pastas,” adds Sandro Bevilacqua.

“These pastas, made from the highest quality Durum wheat, are a popular choice in Italy, and made with a belief in the values of slow cooking and the enjoyment of relaxed mealtimes with family and friends.”

At La Molisana, CQS report that they have developed a spacious and bright laboratory where the ideas of cooking enthusiasts and lovers of pasta are welcomed alongside talented and creative chefs.

This range of dry pastas has been devised to offer restaurant owners a huge range of options for creating a wide range of regional pasta dishes which are specialities of the local area.

Examples include Orecchiette Pugliesi (small ear-shaped pasta), Caserecce Molisane (country style pasta) and Paccheri, a speciality of Naples (more information about

Continental Quattro Stagioni’s range of food products, as well as its alcoholic beverages can be found at www.continentalfood.co.uk).

Showing that gourmet pasta is not necessarily the preserve of Italian starters or main dishes, Pasta & Pasta report that they can supply seadas – a traditional Sardinian dessert made of light pasta shell, stuffed with pecorino cheese and fresh orange zest.

Deep fried, it is can then be served with honey or sugar.

Pasta & Pasta, who also supply accompanying pasta sauces such as pesto alla Genovese, Sicilian red pesto and Calabrese red pesto made with Grana Padano DOP, pine nuts and basil leaves, say that they have also included fregola sarda in their product lineup. Fregola sarda can be thought of as a small size Sardinian pasta of durum wheat (similar to couscous), which is then toasted in the oven. It can be served alongside meat or fish or in soups.

Pasta knowledge Stefano Cuomo of Macknade Fine Foods (www.macknade.com) in Kent runs a food hall with strong Italian links, importing speciality pastas from many artisan producers across Italy, and he has noticed how increased consumer interest in pasta is shaping the types of high quality pastas that can now be found here.

“We have a massive range of pasta from numerous suppliers. I buy directly from a Pugliese producer, an Abruzzo producer and from a family firm in Le Marche (Campofilone, the home

CQS’s vele radicchio e noci pasta. of egg pasta),” reveals Stefano Cuomo. “We are then supplied by various other wholesalers. There is no doubt that there is a great love of pasta in the UK, and that it has now become a definite store cupboard staple.

“At present I have a spectacular pasta from Giacomo Santoleri that uses his indigenous emmer wheat and barley, giving great flavour and mouth feel.

Giacomo Santoleri is an exquisite Italian gent! His farm on the stunning Piane di Caprafico, nestled in foothills of the 'Madre' Maiella mountain, has been in his family for generations. He grows indigenous crops and is a truly engaged farmer - fascinated by the crop’s history, the eat quality and digestive properties. He works with an artisan mill and pasta maker to produce some of the best pasta in Italy, both for flavour and mouth feel.

“I have known Giacomo for some 10 years after I hunted him out having come across his gourmet past in Abruzzo. Since then, we have stayed in touch and I have spent time with him on his farm where not only has he so eloquently discussed the role of the artisan farmer but he has gone out of his way to take me on a mini-gastro tour of his corner of Abruzzo.

“In my opinion, his pasta is like non other and is beautifully complemented by his own olive oil or indeed his neighbour Tommaso Mascantonio's olive oil, regarded by one of the key DOP oils of Italy.”

When it comes to pasta, what Macknade Fine Foods are able to provide are the specialist shapes some gimmicky, but fun – as well August 2013

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pasta a southern Italian family and so there was no egg pasta and everything was with tomato! Go north in Italy, and the tomato disappears and egg pasta plays a much bigger role although lasagne is always a classic dispute!”

as the information as to what ingredients and sauces go best with them.

“A particular favourite at the moment is fregola from Sardinia, but little known in this country right now. Par-cooked and then finished off in an anchovy and tomato broth, it is incredible! We also offer some wonderful egg tagliatelle, dried, that’s perfect with nothing more than our own gorgonzola dolce, melted down and added to mascarpone – pasta mago,” enthuses Stefano Cuomo.

“With regards to pasta quality, the key for me is that you get the correct return for a price point.

Some pastas are for daily use and should be priced accordingly, reflecting their production method and quality, whilst the top artisan pasta can be a treat.

That said, my friend Giacomo makes an interesting point in that whilst his pasta is more expensive due to the wheat and ingredients it is made from, it satisfies the diner more and so less is needed.

“I think that the regionality and then the ‘condimenting’ of pasta is a wonderful topic in its own right, and still in its early days in this country, but we find that our customers are increasingly very interested in the whole subject. I was bought up in

A move to dry?

“I suspect that some trade may have migrated from chilled and frozen pasta ready meals into dry pasta as a result of the horsemeat scandal earlier in the year,” says Donatantonio’s Simon Bell, commenting on current trends.

“Volumes of meat-based pasta ready meals saw some huge declines - up to 50% in the immediate aftermath of the scandal, but non-meat pasta ready meals were also affected due to a general consumer backlash against prepared meals in general. This volume seems to have largely recovered now.

“As a rule, pasta has tended to fare well as an excellent value staple when consumer budgets are tight so the category has flourished over the past few years. The focus has very much been value driven but it is important to distinguish between low prices and good value. There is poor quality (high ash content, low protein level) pasta around and sometimes the less you pay, the less you get. Pasta isn't expensive - buying good pasta doesn't cost much more per portion!

“One of the trends we are seeing in the ready meals sector is the increasing use of our Pasta di Franciacorta high protein pasta. Produced with 100% Kronos durum wheat semolina, which is one of finest in the world, la Pasta di Franciacorta has an intense yellow colour and is high in protein and gluten content. The high protein content and consequently high gluten content inhibits the release of

New child-friendly pasta Melia Organic debuted their Bambini Pasta to the UK market at this year’s International Food & Drink Event (IFE). 100% pure organic pasta, it has been designed especially for children, is made from 100% organic durum wheat semolina, say the company, and is available in three kid-friendly shapes - Farm, Safari animals and Dinosaurs!

Organic ingredients are better for babies and young children, point out Melia Organic, as they have weaker immune systems which are often affected by chemical substances found in nonorganic products. Bambini pasta is suitable for children from six months onwards, and cooks in eight to 10 minutes.

ALB-GOLD, Melia’s production facility based in Germany, have become known as pioneers within the pasta market. After over 20 years in the business, its pasta has become particularly well known in the US and German markets. Melia Organic sources its organic products from around the world and its latest Bambini pasta is now available from Ocado.com or by contacting Melia Organic direct (www.meliafoods.com).

Melia Organic LLP was founded in 2011 and prides itself in providing the best organic produce from around the world to the UK. It only imports 100% organic produce from farmers they trust, having formed close relationships within the organic agricultural industry. All products Melia Organic produce are certified by the soil association in the UK and BCS OKO Granite Certified in Germany. Melia Organic also holds certification from the Vegetarian Society and the Kosher Orthodox Union. starch, preserving the taste and consistency of the pasta and retaining its ‘al dente’ texture.

“It is important even when consumer spending is tight not to lose focus on innovation in the sector. Apart from high protein we are also working on blends such as 80% wholewheat : 20% Durum mixes, vitamin enriched pasta, wholewheat and even spirulina pasta. Gluten free pasta is another growth area.

“One thing is for sure - the choice of product for consumers will only get wider and more interesting over the next few years.”

Gluten-free solution June’s Allergy and Free From Show in London saw Ugo Foods, the UK’s fastest-growing manufacturer of chilled pasta, bring another first to the chilled

pasta category, with its glutenfree fresh tagliatelle and penne.

Ugo Foods Group claims to be the first UK food brand to bring gluten-free fresh pasta to supermarket shelves and its two new products are made from maize and rice with the only additional ingredient of water.

They are presented in 300g bags that serve two with generous portions. The two new products come in addition to Dell’Ugo’s gluten-free chilled chickpea fusilli which won the FreeFrom Innovation Award at the Free From Food Awards 2013 earlier this year.

Today 13% of people actively avoid gluten according to Toluna/Mintel data - something which Dell’Ugo Owner, Paul Ugo, knows all about with the glutenfree tagliatelle and penne being, in fact, something of a labour of

Businesses such as Macknade Fine Foods in Kent are at the forefront in meeting the latest demand for gourmet pasta.

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pasta love, created by Paul for his wheat-sensitive wife Kate so they could enjoy pasta together again.

The gluten-free market is growing faster than nearly any other food category and is now worth more than £125 million according to Kantar Worldpanel data, with the UK leading innovation in the gluten-free category across Europe. Dell’Ugo says that it is at the forefront of the gluten-free chilled pasta category with its innovative and original range of chilled pasta products.

With consumers demanding greater transparency in ingredients and formulation, Dell’Ugo says that it is proud to be able to show its customers exactly what goes into its products.

“We are delighted to be bringing to market a fresh gluten free pasta that tastes like pasta.

Dell’Ugo’s butternut squash ravioli.

No more falling apart, sticking together or compromise!” says head of marketing Helena Jevons. “And Paul’s delighted that his family can enjoy pasta together again.’’

Dell’Ugo specialises in making filled and unfilled pasta, based on authentic Italian recipes. The company was set up in 1929 when current chairman Paul Ugo's grandfather first started

making fresh pasta by hand in his small shop in Gerrard St, London, delivering it to his customers later that same morning on his bicycle!

Its pasta currently includes a range of delicious, generouslyfilled ravioli (including organic), artisan and classic gnocchi, a restaurant quality Dell’Ugo Deli range and the award-winning gluten free chickpea Fusilli. The company have awards dating back to a gold medal in 1935 at the London International Exhibition, and in recent years has been awarded the prestigious Gold Q out of 109 short listed products at the Q awards, and best new product at the Seafood awards. They came fifth in the Sunday Times ‘Best Small Business to Work For’, and won the Best Fresh Retail Pasta Product of the Year award at the PAPA awards.

Pan fried ham and Grana Padano tortelli with light tomato sauce by Francesco Mazzei Recipes by the talented Italian chef, Francesco Mazzei, of Michelin-starred restaurant L’Anima in London, have appeared in magazines and newspapers across the world, and he demonstrates regularly on TV shows in the UK, including Celebrity MasterChef, Market Kitchen and Saturday Kitchen. He is the chef owner at L’Anima (www.lanima.co.uk) which opened in London in 2008, and has worked in famous restaurants around the world, including the Dorchester in London and Eden Terrazza in Rome. Currently, he is supporting Grana Padano, the world’s best-selling Protected Designation of Origin product, which is recognised and protected by the Italian State and European Union.

Ingredients (serves 4) ■ 500g 00 flour ■ 4 whole eggs ■ 100g chopped Prosciutto di San Daniele ■ 100g grated Grana Padano cheese, aged for 20 months ■ 50g soft ricotta cheese ■ 1 jar of tomato sauce (Francesco recommends Cirio or Napolina) ■ 10ml extra virgin olive oil ■ Salt and pepper to season

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Method 1. For the pasta dough, mix the flour and a pinch of salt together in a bowl and tip onto a work surface or board.

Make a well in the centre. Pour the eggs into the well and starting from the outside, work the flour into the liquid until a dough forms.

2. Knead the dough for about 10 minutes until it is smooth, firm, and elastic.

3. Wrap the dough in cling film and chill in the fridge for at least one hour.

4. For the filling, mix together the prosciutto, ricotta and Grana Padano in a food processor and season well.

Chill in the fridge.

5. Remove the pasta dough from the fridge and cut into four pieces. Use a rolling pin or the palm of your hand to flatten the pieces to fit the width of your pasta machine. Starting at the widest setting, roll the pasta dough through twice. Roll the dough through thinner settings on the machine until you can see your hands through the dough. Repeat with the

remaining pieces of dough.

Using a serrated pastry wheel, cut a long strip 10cm wide. Place threequarters of a teaspoon of filling at intervals along the strip about 2.5 cm apart and two-thirds of the way down the strip.

7. Brush in between the filling with egg wash.

8. Fold over the long side of pasta nearest you. Carefully press down around each mound to get all the air out.

9. Separate each individual tortelli using a serrated pastry wheel, creating triangular shapes with the dough.

10. Then take the two corners of each triangle and wrap the pasta around your ring finder. Press the two ends together, creating a circular shape and use egg wash to make the two ends stick together. Repeat with each piece.

11. Blanche the tortelli before pan frying in extra virgin olive oil.

12. Sprinkle extra Grana Padano on top and serve immediately with a light tomato sauce.

6.

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planning

The planning minister - your new flexible friend?

The food and drink sector has battled for years against planning policies that have tried to preserve town centres by protecting the role of retail in high streets, preventing other uses from ‘diluting’ its attraction. Restaurants and cafés were banished to the peripheral areas, but does recent new planning law mean that things are changing? Here, planning consultant, Chris Green, discusses the implications.

Back at the heart of things It has taken some time, but the tables have finally turned and it is now widely recognised that restaurants and food business should be at the heart of our town centres. Indeed, they might just save them. And following the town centre review by Mary Portas and after lengthy consultations, the government has finally relaxed the planning regulations for commercial premises by introducing 'flexible uses'.

The changes relate to 'permitted development rights' and allow various changes of use to take place in commercial premises without the need for planning permission.

Properties currently in any one of the following uses classes can now be used under Use Class A3 'Restaurant and Café': • Use Class A1 'Shops' • Use Class A2 'Financial and Professional Services' (banks, building societies, estate agents etc) • Use Class A4 'Drinking Establishments' • Use Class A5 'Hot Food Takeaways' • Use Class B1 'Business' (offices etc) • Use Class D1 'Non-Residential Institutions’ (clinics, public libraries, art galleries, churches etc) • Use Class D2 'Assembly and Leisure' (bingo halls, sports halls and leisure uses etc) Planning permission is no longer required; you simply need to notify the local planning authority when the use starts. The changes apply to across the board, not just in town centres. Sounds great doesn't it, but is it too good to be true? Well, naturally there are some important limits.

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Chris Green is a director at Town Planning Services (www.townplanningservices.com) and has over sixteen years’ experience as an independent planning consultant with particular knowledge of retail and leisure proposals. He regularly acts on behalf of coffee shop operators such as Caffè Nero, and has advised major retailers as well as developers and landowners.

Caveats Firstly, it only allows a 'flexible use' for a period of two years - once this period has ended, the premises will revert to their previous lawful use. This may be fine for 'pop up' uses, but is unlikely to suit more permanent operators who will need to

spend money on an expensive kitchen fit out. If the return on investment can't be achieved in two years, then it simply won't work. Most operators would therefore require a longer lease term.

Similarly, many landlords are unlikely to want short term lets.

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planning Of course, it might be easier to get permission at the end of your two year period, once you are established. But in a climate where investment risks are minimised and funders scrutinise every detail, is this really a risk that will be accepted? I suspect that many will still opt to apply for permission regardless to give them comfort and certainty, particularly smaller independents that can't afford to gamble their investment.

It will also be important to check if anyone else has already occupied the premises as a flexible use. The clock starts ticking when a unit is first occupied under any one of the flexible uses, so if another business (which could be a retailer, estate agent, or an office as well as another restaurant or cafĂŠ use) has already used the premises as a 'flexible use' and served notice to the council, then you will have already lost some of the two year period.

Secondly, the legislation only allows a change of use to take place for up to 150 sqm in a building. This will mean that larger premises will still require permission, although there could be scope for a concessionary arrangement (which might potentially be regarded as 'ancillary' and not need permission in any event).

Thirdly, the flexible uses do not allow premises to be used as a takeaway, so

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planning permission is still needed if you plan to operate as under Use Class A5 'Hot Food Takeaway'. However, some takeaway sales within a restaurant may be accepted as 'ancillary'.

The changes do not apply to Listed Buildings. This seems odd to me, as Listed Building Consent isn't even needed for a change of use and you would need consent in any event to do physical works or alterations to a Listed Building. Our town centres contain a significant number of Listed Buildings and if you think the premises could be one of them, check with the council.

Finally, you will still need planning permission if you intend to make changes to the building, such as a new shop front.

Likewise, the installation of air conditioning or ventilation equipment with external flues and plant will also need permission (and can often raise issues such as noise etc). Getting these permissions in place is not always straightforward and can be time consuming. Be aware that you will also need to comply with any other restrictions that may have already been imposed on the building. In particular, there may be planning conditions in place relating to the hours of use, preventing you from opening later in the evening. It is always wise to check if any operational

restrictions apply at an early stage when looking at premises.

Opportunities?

So, the government's introduction of flexible uses might open up opportunities for many. In particular, it could allow smaller operators and start-ups with a trial period. It certainly removes what can often be a daunting and time consuming obstacle. However, its restriction to a two year period seems to be the biggest constraint and many operators might still opt to apply for permission for the sake of certainty.

Whilst I'm not convinced that it will be the permanent solution that town centres really need, its greater significance is perhaps the clear message it sends that restaurants and cafĂŠs are now welcome in the heart of town centres: restrictive planning policies have had their day and this can only be a good thing.

Please be aware that the legislation on the permitted development rights and flexible uses is very detailed, and issues relating to the use classes order are not always straightforward. Although I have summarised the key points, it is very important to seek professional advice or check with the local planning authority before proceeding.

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review

More than three hundred people from across the restaurant sector attended the fifth Allegra Restaurant Leader Summit (19 June 2013, Waldorf Hilton hotel, London). Pizza Pasta & Italian Food magazine heard Luke Johnson talk about the crucial role of entrepreneurs and Mark Fox outline how social media has become a highly successful marketing tool for Pizza Hut. The overall focus of the day’s presentations was the consumer, who is now presented with a more diverse nature and location of restaurant choice than ever before.

Entrepreneurial spirit Luke Johnson (main picture), chairman of Risk Capital Partners, started the day with a keynote presentation that centred round the philosophy and attributes of an entrepreneur, no doubt in recognition of the mark his own business success has made on the sector across the years, as well as that of others, many of whom have followed his lead.

Being an entrepreneur, he suggested, was not just about making money, but rather a philosophy and desire for autonomy, independence and freedom that entrepreneurship can bring – no bureaucracy or office politics being the main motivators. In addition, being an entrepreneur gave a sense of optimism, and was a pre-cursor – cynics and pessimists need not apply - with the desire for gain being greater than the fear of loss. At the same time, enterprise is not a ‘zero sum’ act, he stated, but something that the more you were involved in, the more benefit it would deliver to the wider world.

Currently, competition in the sector at large was tough, he acknowledged, but this only served to drive improvements, and in the case of the UK and London in particular, this had now put the UK’s capital city at the very top in the food world, he felt. Industries and economies move in cycles that are mostly unavoidable, he added, but things were definitely picking up, and good companies could still grow and carry on regardless despite down-turns (the real economy mattering more than government statistics, he stated).

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In pinpointing what it took to be successful in the restaurant business, he identified good partnerships as being key, at the same casting doubt on the true abilities of some ‘would-be’ restaurant entrepreneurs coming straight into the sector from a purely financial background,

questioning their real, hands-on experience and technical competence in what’s actually required.

“Find people whose skills and temperament complement your own,” he said, listing many of the people he had worked with over the years. “Domain knowledge is

essential and demand practical experience. They must have a real understanding of their industry.”

Luke Johnson also suggested that by concentrating on a small number of companies, it was possible to be more successful.

Another one of his tips for entrepreneurial success was to hire and motivate managers and then allocate capital intelligently, and utilise delegation productively – all restaurants of scale rely on this.

He also cautioned that in his opinion it was ‘patient money’ that tends to achieve the best results, contrasting the difference between ‘investors’ (the restaurant business) and speculators (hedge funds and more risk-taking styles of business, say). Generally, successful, genuine companies take years to build, he had observed.

In his experience, the single most important influence for an entrepreneurial approach is role models. Personally, he said that he liked obsessive leaders with one-track minds. Ambition alone was not enough, he felt. Talent as well as diligence and discipline are needed. Execution matters vastly more than theory, he went on to add, and strategists were less important than the people who actually got things done.

All his returns had come from ‘big wins’, he acknowledged. He had made flops, made mistakes, but it was essential to remember, the upside, and the multiple-fold returns it was often possible to realise from one stake. Running businesses is hard work in this particular industry, and so he had no time for people who did not

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review appreciate the sacrifices and commitment required, quoting US billionaire, Ted Turner’s famous “it ain’t as easy as it looks” comment. Restless by nature, but sometimes poor at supervising, most entrepreneurs thrive on the dynamics of a changing situation and new challenges.

He also described a philosophy of the Japanese “kaizen”, which he characterised as a policy of endless small improvements, combined with openness at the top to incremental change to achieve them, mentioning how Tesco’s acquisition of giraffe possibly represented the start of a new trend in that a supermarket giant had decided to acquire the restaurant experience from outside in order to enhance its own offering.

Returning to the traditionallyheld views about entrepreneurship, he added that there was often a mediagenerated view that the spotlight was always on one person, when in reality it was a team effort.

Philanthropy and volunteering and non-profit organisations were also part of the mix in terms of helping to broaden the mind and complement the world of work.

One secret to entrepreneurship was lifelong learning, and the ability to maintain a zest for the world and learning new things, as well as – without giving too much away about his likely future investments! – the ability to pick out new viable businesses. There were opportunities ahead, he added in a Q&A session afterwards, if operators were prepared to recognise them – such as an aging population (who appreciated concepts such as Patisserie Valerie, for example) and the future inbound tourism opportunity from visitors coming to the UK from China.

Life begins (again) at 40 – using social media engagement to drive real business In his presentation that recognised Pizza Hut’s celebration of 40 years in the business this year as one of the first pizza brands to make a mark in the UK, Mark Fox (managing director of Pizza Hut UK), talked

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about the history of Pizza Hut and the brand heritage it had subsequently been able to draw upon in re-assessing how the business should progress in the future after it had appeared to lose its way.

In particular, he made reference to the importance of social marketing and how, in the early days of social media, Pizza Hut had deliberately gone out to utilise this in their marketing, at the same time encouraging all members of the management team to embrace social marketing themselves in order have a betting understanding of it and not feel wary about it, whatever their age and generation.

Pizza Hut arrived here in 1973, at a time when it was interesting to note that there was not a single McDonalds here, Mark Fox observed, although at that point, Wimpy was already restructuring, 20 years after it had come to the UK. And so at that time, Pizza Hut found that it did rather well due to the fact that there was nowhere really to go, with your family, for informal dining – something we now still talk a lot about today, he pointed out. During the 1970s and 1980s, Pizza Hut quickly grew from one store in Islington, London to some 350 stores.

Then, in the mid-eighties, they started their pizza delivery business, and started to grow that quite aggressively, he recalled, although come the nineties and noughties, the market became incredibly competitive (there being many more options in the informal, family and friends dining together category). At this

point, the Pizza Hut business started to struggle, he acknowledged. It hadn’t reinvented itself or come up with new ideas, or listened to its consumers. By 2008, they had put a new team in place, and social media played a major part in how they re-designed the business and the journey they are on today, explained Mark Fox. In pointing out that he was talking about Pizza Hut from a different angle to many of the speakers who were attending the conference, he outlined that the business consists of 700 units across the UK in three distinct categories. The restaurant side started in 1973, the original business, growing to 336 outlets, and sold last year to Rutland Partners. The delivery side started in 1987 and has grown to about 330 units today. Pizza Hut Express is less well known, but encompasses about 13 outlets in food courts around the country.

So they were a big business that was in trouble, he revealed, particularly on the restaurant side which was struggling in the face of competition, although the delivery side continued to run profitably and is now accelerating its growth, he reported. They had to decide what was wrong with their dine-in business and how they could improve it, and at the same time how they could translate that into their delivery business which trades under the same brand name.

Firstly, said Mark Fox, they went and talked with their consumers to find out what it is they are looking for and expecting from the brand. They did a lot of conventional research

around that which gave them some insight, but they didn’t feel that they were getting the whole picture that was actionable and outside of the ordinary. So they decided to look at things from a different angle, turning to social media. They looked at their own social media presence at the time, which was predominantly on facebook, and because they were already an international brand, they had already assimilated a following on facebook, but felt that there was nobody back in the late noughties who was really focused on their facebook presence, yet they had hundreds of thousands of fans following them, waiting for a response, but getting nothing. So they quickly learnt that they had to monitor and mediate their social media to make sure they were getting the most out of it.

They dedicated a whole internal resource to look at their facebook page and got confirmation feedback about operational issues around the country that they already knew about. At the same time, they also discovered that people had a tremendous amount of warmth towards the Pizza Hut brand, concluding that facebook was a place where they needed to be spending more time, more money and more energy.

They invested heavily in facebook and got themselves to over one million fans, giving themselves an opportunity to talk to these consumers and present them with offers, but more importantly they used it to adapt the brand and underpin what they have gone on to do today to put it back to its successful self.

Facebook has become almost ubiquitous, making it an important vehicle in understanding more about your brand and what consumers are saying, so they set about using it in a research way, but first made sure they were social media-savvy themselves by bringing their management team up to speed in using it themselves, learning from younger members of the team, many of whom were already regular facebook users.

They quickly realised that there is plenty of ‘noise’ on social media – people saying things they don’t mean, for example – but it is

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review

Allegra’s Project Restaurant Report overview Anya Marco, director of insight at Allegra, presented some of the research findings from Allegra’s latest Project Restaurant report that had involved the surveying of both industry and its consumers.

The branded restaurant sector is expected to be valued at £16.4 billion by 2014, and the ‘all day’ trend is set to impact in a less formal and more informal environment that will see more habitual eating out, she reported, as part of every day spend.

The out of home eating market is vast, but the report focused on the branded pubs and managed chains, full service and fast casual restaurants and fast food, as well as independents. The branded fast food sector in particular is valued at £4.5 billion, up by 5.7% in value and now with 4,300 plus outlets (up 4.1% on the previous year) and it is KFC and McDonalds that are driving this growth, said Anya Marco, because they are successfully meeting current consumer trends (all day offering, and ‘to go’ options, for example). Nando’s, Prezzo and Wetherspoons are also driving growth.

There is a changing dynamic when it comes to the day parts and meal offerings, their research had found, in that lunch and dinner were declining slightly as the demand around the breakfast period was rising, although lunch is still a strong demand. As a result, the average spend had risen for breakfast, lunch and snacks, but not for dinner, with snacking being the most significant upward trend to note, felt Anya Marco, and people increasingly wanting to eat out earlier in the day.

As might be expected, the current state of the economy is also having an impact with some concern over future confidence in relation to income levels. Some people have been cutting back and there is cautious spending, although not to the same degree as last year, say Allegra, with less consumers cutting back and feeling a bit more upbeat about spending (it is evident that consumers are still making sure that they have enough money for spending out, say Allegra).

In their analysis of the UK consumer, Allegra found that 76% of those surveyed ‘love food’, with 85% saying ‘every day is an adventure’ and willing to be constantly challenged and given new options but the industry is constantly giving them new concepts (street food, for example, which can be seen across the country in London, Leeds and Cardiff, for example). Brand loyalty coupled with good value is therefore felt to be the key, suggested Anya Marco, value for money having

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become entrenched with consumers in recent times. Quality, service and price were found to be what consumers are primarily after, and what makes them loyal to a particular brand.

McDonalds came out as the number one brand visited most, and for the first time, Wetherspoons (previously it had been Nando’s and PizzaExpress) was voted by consumers as a favourite restaurant brand due to its friendly nature, wide choice, speed of service, value and competitive pricing. Nando’s, PizzaExpress and Toby Carvery also featured in the top four in terms of price, quality and service.

Social media as a marketing technique was something that 90% of operators surveyed say they now use, and that they report having seen direct impact from in the form of increased sales. But there is a bit of a dis-connect as to who is using what and where in terms of channels.

Businesses used twitter a lot, yet consumers use youtube far more, for example. Businesses also use linkedin, but consumers do not. However, up and coming options such as Instagram will offer new opportunities for both to engage and establish loyalty.

Discounting and promotions had been seen as a concern in the past, reported Allegra, who believe that 80% of operators still use it. Sales had gone up as a result, operators reported, but questions remained over margins, profit and turnover explained Anya Marco, as well as the fact that constant discounting ran the risk of making food always seem ‘cheap’.

Pubs seem to have been doing the most discounting, more so than the fast food sector, which perhaps was a surprise to many.

Growth in branded restaurants is not likely to be as great, as consumers opt and switch for different food concepts and are offered more and more choice. However, this does not mean that spend or visits will be down in branded restaurants – consumers will simply be enjoying more choice.

The ‘all day’ meal occasion is a definite and emerging trend, Anya Marco went on to say, identifying breakfast, ‘second’ breakfast, elevenses, lunch, afternoon tea, supper and dinner. Other noticeable trends for operators to take note of are (sustainable) sourcing (particularly in the wake of the horsemeat scandal and future supply pressures on sources of protein), authenticity, technology (not just social media, but ordering and payment systems), the personal nature of their product offering and its customisation as well as its gourmet nature. Gourmet is something different to premium, feel Allegra, which would equate to fine dining.

Gourmet is something we now expect every day, as a matter of course (gourmet burgers, for example).

One of the up and coming food concepts is street food, added Allegra, but there is plenty more to keep an eye on.

Prezzo, as one example, have a new focus on US dishes done well, but other new launches are set to bring new gourmet food offerings to consumers.

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review worth spending the time working through that, with every member of the team getting a feel for the tone of it. Then they extended it, and one day every month they required a director in the business to moderate their facebook page and so get a feel for how it works and what goes on – ie, respond directly to consumers. This enabled the senior team in the business to build up a far deeper understanding of what consumers were doing, talking about and requiring, 24/7.

Following on from this, they used it as polling device, as there is a facility on facebook to ask people questions about proposed new ideas and developments they were thinking of implementing in addition to the feedback that they provide automatically, as people don’t tend to hold back with their views on facebook – good or bad.

They also managed to create online communities out of the fan bases that are not necessarily populated by fans as such, but simply by people who might want to criticise! And by diverting them into forums, they are able to talk to their promoters and detractors, and are able to start understanding why they are saying the things that they are saying in a safe environment away from the main public facebook page.

This led to a whole heap of insights about their business, revealed Mark Fox, some of which they already knew about and gave them more depth, but others which took them by surprise. He referenced three of them – the fact that customers know an awful lot more than you might give them credit for, they want to know even more, and demand a face to face dialogue whether that be in a restaurant or online. And they found that they were guilty of something many brands do. Being the twenty seventh largest brand on facebook, and in the top ten when it comes to foodservice and restaurant brands, yet up until two years ago they did not even respond to their customers’ posts, and this is the same for many big brands, Mark Fox had observed.

So if you are on facebook, engage and get involved, was his advice,

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Inside one of Pizza Hut’s Birmingham pilot stores (the restaurant side of the business is exploring new and exciting ways of connecting with customers through asset design, food and service, reported Mark Fox).

don’t create a forum and then disappoint your consumers by not responding.

“You need to get on the good side of the global conversation,” said Mark Fox.“Because ‘ignored’ rumbles across the facebook pages and social media at a rate of knots. So get involved, engage and create advocates.”

There is a lot of very specific information to be had from social media pages, Mark Fox explained.

It’s possible to know who ordered what, where and when. This enabled them to compare their own store and transaction data alongside their social media, allowing them to identify where things were going right, or wrong. As if you handle something badly, customers will visit less frequently, but the flip side is that if you deal with something well that’s raised on facebook, then the frequency of visits and loyalty improves. They also tend to engage with others, and tell them about their positive experience of the brand which ultimately leads to increased transactions.

Therefore, first and foremost, you need to have a dialogue, and this drives sales, not least their online business, Pizza Hut had found. About two years ago, 30% of their 50 million orders came via online means, and today it is now over 50%. At the same time, they have reduced their mass media spend, but increased their social media spend.

Social media is good NPD (new product development) device, revealed Mark Fox.“Some of our best product ideas have come from our customers,” he added.“Staff too are more involved with the brand as a result, and many of the posts you will see around the country, defending the brand, come from our own employees.”

Their social media research also revealed that value is critical, although this has always been the case, but particularly now in the current climate. It’s all about quality, not about value, he agreed, adding that value only means something when it’s something you really want. So in a world of declining income and consumer pressure, there is a need to make sure you are selling something the consumer really wants, he stated, suggesting that over the years they had not invested enough in this area, the products they sold and services they provided. As a result they reinvested in their product quality and also in innovation as Pizza Hut has always been known as an innovator in the pizza business, but it was something they had not done in a few years, relying instead on their history. They needed to recreate their ‘craveability’, in turn providing a platform to deliver value.

But great products alone is not enough, Mark Fox went on to explain. Pizza Hut had also gone on a journey to improve their

delivery and dine-in service, enhancing the ambiance of their stores as they roll out investment to more and more of them. He also went on to claim that they were “now ahead of the Domino’s crew in terms of speed of delivery and service”. Like others, they had been ‘guilty’ of discounting, but now they are focusing on targeted ‘ownable’ value (kids eat for free, free salads, for example).

They also now focus on nutrition in the form of giving information (even if healthier options are not always the most popular in practice!), providing transparency and giving consumers choice, as well as promoting their environmental credentials, but food safety and transparency has been of most interest to their consumers, he reported. So they focus on safely sourced food prepared in a good environment by well trained staff, and for a large business this is something that needs to be concentrate on, felt Mark Fox, and so they have re-invested in this aspect accordingly.

They have reduced salt without changing taste, there are gluten-free options and they are committed to making 15 to 20% of their menu 33 to 50% of GDA by the end of 2015. This enables consumers to make choices, pointed out Mark Fox, although the reality today is that consumers are still choosing the indulgent option, but having the choice is important.

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The food hygiene

rating bill New proposals requiring food businesses such as restaurants, takeaways and supermarkets in Wales to display food hygiene ratings at their premises have been outlined after the Welsh Government introduced its Food Hygiene Rating (Wales) Bill at the end of May. This bill has been devised to help provide consumers with more information about where they eat or buy food, as well as raise food hygiene practices among businesses.

Mandatory in Wales first Introduction of a mandatory food hygiene rating scheme is a commitment in the Welsh Government’s Programme for Government and it would be the UK’s first compulsory scheme if rolled out.

Under the scheme, 48

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businesses will be rated with a score between 0 and 5 – with 0 meaning urgent improvement is necessary and a 5 rating meaning hygiene standards are very good.

The rating will be based on criteria including food handling standards – such as how the

food is prepared, cooked, cooled and stored, the condition of the premises and the procedures in place to ensure the production of safe food. Businesses will then be required to display their rating in a prominent position, such as at the entrance to their

premises, or face a fine.

Following consultation on the proposals earlier this year, the Bill includes provisions to include businesses that supply food to other businesses.

There is also a new duty on food businesses to verbally inform customers of the food August 2013

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hygiene hygiene rating for their establishment if requested and an associated offence if they refuse to do so (this will allow people with impaired vision or enquiring by telephone to establish the hygiene rating of an establishment prior to use).

Health minister Lesley Griffiths said: “The Bill will introduce a simple but effective public health measure that will empower consumers and help to improve food hygiene standards. Food hygiene is essential for the protection of public health. The rating scheme will help drive up standards and benefit both consumers and businesses.

“The scheme will enable consumers to make a more informed choice about where they choose to eat or shop for food, while good food hygiene means a higher rating which is good for business.”

Lead-in time If the Bill becomes law, it is expected that the earliest a mandatory scheme will come into operation will be late in 2013 and a lead-in time will allow businesses to prepare.

As in the current voluntary scheme, the frequency of inspections will be based on an assessment of risk to the consumer, such as the type of food business, the nature of the food and the size of the business.

Businesses will be able to appeal against their score if they consider it unjust or unfair. They will also be able to request and pay for a re-rating inspection if they have carried out improvements required.

The legislation proposes the introduction of fixed penalty notices of £200 for offences such as non-display of a rating with discounts for early payment. There are also powers to prosecute with a proposed maximum fine of £1000.

Background to the Bill A Consumer Focus Wales survey in October 2011 showed that 94% of people in Wales thought it should be compulsory for food businesses to display their food hygiene rating score.

A mandatory scheme is also supported by Professor Hugh

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Pennington who chaired the public inquiry into the 2005 E.coli outbreak in Wales – the second biggest ever in the UK – which resulted in one death, 150 other cases including 31 hospital admissions and longterm health consequences for several children.

Around 30,000 businesses in Wales would be covered by the scheme. More than 17,500 have been rated under the voluntary scheme operated by the Food Standards Agency (FSA) in partnership with local authorities – although only one in three are currently displaying their rating, this figure falling dramatically for those with ratings below 3.

Proposals The Bill proposes that the scheme will apply to places where consumers eat out (including restaurants, takeaways, mobile caterers, cafés, hotels, pubs, schools, hospitals, children’s nurseries and residential care homes), places where consumers shop for food (such as supermarkets, bakeries, and delicatessens) and trade-to-trade food sales.

It is not proposed that the scheme would apply to ‘lowrisk’ businesses whose primary business or activity is not foodrelated, such as newsagents, clothes shops which may, for example, sell seasonal chocolates, visitor centres and similar establishments selling tins of biscuits or other wrapped goods, leisure centres with only food vending machines selling only drinks or low-risk foods, for example prepacked confectionery.

The scheme will use the ratings and sticker identity already used in the voluntary FSA Food Hygiene Rating Scheme which has operated since October 2010. The 0-5 ratings mean: 0 – urgent improvement necessary 1 – major improvement necessary 2 – improvement necessary 3 – generally satisfactory 4 – good 5 – very good Businesses are given a sticker to display their score (an

example of a 5 rated bilingual sticker can be found at http://www.food.gov.uk/multim edia/webpage/ratingsdownload s). Local authorities will follow up on all establishments with ratings of below 3, using a variety of enforcement tools to secure improvements. If an imminent risk of injury to health is identified action will be taken to prohibit an activity, or prevent the business from trading until such time as that risk has been removed.

Consumers can check the ratings of businesses currently in the voluntary scheme at www.food.gov.uk/ratings.

This will be the first mandatory scheme in the UK. Other countries, states and cities have mandatory schemes in operation, including Denmark, New York, Los Angeles County and Auckland (in Los Angeles, there has apparently been a 20% decrease in food related hospitalisations since a scheme was introduced in 1998).

Research into the Danish scheme in 2007 showed that

99.8% of consumers are aware of the scheme and 97% thought it was a good idea. It has helped consumers make more informed choices, with 67% saying they would turn down a restaurant with a bad rating, and 59% having chosen another restaurant because of a bad rating. 88% of food business operators in Denmark think the scheme is a good idea and 19% had carried out improvements to avoid a poor score.

It is estimated that each year in the UK there are about a million people who suffer a foodborne illness, of which 20,000 receive hospital treatment and there are 500 deaths (Annual Report of the Chief Scientist 2010/11, FSA). In 2007 there were an estimated 850,000 cases of food poisoning, more than 19,500 hospitalisations and more than 500 deaths in the UK. The major non-domestic sources of outbreaks were restaurants (42% of all sources), nonresidential caterers (21%) and the retail sector (7%).

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review

An education in extra virgin olive oil Perceptions of extra virgin olive oil are still for many those of a feel good commodity, bought ‘on the hop’ on holiday to bring home to dress beef tomatoes, mozzarella and basil with - a golden liquid reminding us of the sun, blue skies and the freshness of the Mediterranean air.

Once it run outs, we head down to the local supermarket only to be dazzled by a growing choice of what we think are quality replicas, and when dining out, or the chefs who prepare meals for us, truly able to assess olive oil?

The challenge For Cinzia and Maurizio Bocchi, customers to their restaurant La Locanda in Gisburn, already enjoy quality extra virgin olive oil given to them with freshly made breads, but few understand or appreciate exactly who was producing this delicacy, feel the couple, or where it came from and why it had been selected for their tables.

Hence was born the need to better educate the trade and public in what to look for in an extra virgin olive oil (EVOO), and how, by looking at the labels, we can determine the fantastic from the mediocre to the down-right dreadful!

“The challenge of organising any event is always going to stretch one to the limit, but organising a two day, full on conference with Italian extra virgin olive oil producers, translators, first class chefs in a city you are not exactly familiar with, when you are running a busy restaurant at the same time is nothing more than crazy!” said Cinzia Bocchi.

However, keen to share their knowledge, the couple embarked upon climbing a very tall mountain, with assistance from Lancashire Bites, Ital Logistics, the Idea Buro, Nigel Howarth, Live Magazines, BBC Radio and various Italian experts, they organised the recent Essential Olive Oil for a Healthier Future Conference that was held at Gorton Monastery near Manchester (18 and 19 June 2013).

As thirty EVOO producers, the general director of the Italian Minister for Agriculture Stefano Vaccari and the MP Colomba Mongiello, Prof.

Francesco Galli from Universita’ of Perugia, Progetto HO.RE.CA., Universita’ dei Sapori of Perugia and Ercole Olivario Award, who had flown in the day before, arrived to set up, they brought the Italian sunshine with them, which streamed through the windows of the eighteenth century great hall and filled the monastery’s garden with a cheery warmth.

Delegates as far as London, ranging from specialist retailers to the NHS also took their seats.

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what we eat, how we eat it and when we eat it in terms of season, that mother nature has a way of trying to guide us along the way.

Presentations Maurizio Bocchi gave a welcome, and introductions aside the delegates first listened to Professor Francesco Galli from the University of Perugia, Italy.

“A striking, and very healthy looking man, Professor Galli provided a summary of the benefits of styling our eating habits around the Mediterranean style of diet using foods indigenous to our own country,” reported Cinzia Bocchi.

“It was interesting to hear that those present were not trying to be forced into eating peppers, aubergines and oregano for the rest of their lives, but that our genes are connected directly to the landscape that we were born in, and that we should eat within those natural boundaries. Whilst not an indigenous UK product, scientific studies have now proved that with the intervention of quality extra virgin olive oil used in cooking and preparing our food, bad cholesterol is reduced whilst increasing the good. We tend to have more of a meat based protein rich diet than most countries, and have more sedentary lifestyles than say those of some fifty years ago, this again can be seen by the increases in heart problems, diabetes and obesity, and frighteningly at very young ages.”

This presentation gave everyone an overall picture of why we should look more closely at

Ercole Olivario presence Earlier in the year, Cinzia Bocchi was awarded with the Premio Lekythos 2013 at Ercole Olivario XXI Competition in Perugia – an award given to those who have excelled in promoting Italian olive oil outside of Italy.

The Ercole Olivario competition is run for the olive oil producers of Italy, and condenses down six winners from a ‘cast of thousands’. An Ercole Olivario team had come over to support Cinzia Bocchi specifically, bringing with them the 2013 producer winners.

“As with most Mediterranean countries, the larger the marketing budget, the easier it is to attract retailers, however this does not necessarily go hand in hand with the quality of the product!” added Cinzia Bocchi.“So the Ercole Olivario team were able to give an insight into how the smaller producers have better growing techniques, many of them organic, local to area olive varieties which are harvested and cold pressed within a few miles and minutes of the groves.

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review “This loving care provides an initially distinct, very green liquid, a smell of freshly mown grass and a delightful pepperiness at the back of the throat. The variety, region, climate and the rate of oxidisation determines the balances of these characteristics. Compare this to those large scale producers, tapping in to groves far and wide in Italy and Mediterranean area, who grow so many they have to store olives for many days before pressing, and naturally this starts to take away the unique freshness and flavours.”

The team went on to mention the six categories of extra virgin olive oil (EVOO): ■ EVOO LIGHT ■ EVOO MEDIUM ■ EVOO INTENSE ■ EVOO DOP LIGHT ■ EVOO DOP MEDIUM ■ EVOO DOP INTENSE Needless to say, there are several key things to look for on a bottle of extra virgin olive oil, and the team went in to much detail on this, enlightening many in the process.

Project HO.RE.CA was also outlined - a government initiative set up to provide the small artisans with an intermediary service between international buyers and themselves. It guarantees a fair price and advises producers on legislation and international retailing. They mentioned how the project works and all the benefits also how to read the labels and how to recognise good quality extra virgin olive oil.

Practical input Throughout the conference there were several opportunities to watch Nigel Haworth, himself now a convert to quality extra virgin olive oil. He provided an insight into the lack of understanding of purchasers at the wholesale end, as well as with chefs, and that his team would be learning much from Cinzia and Maurizio Bocchi in the months to come. Nigel Haworth gave a cookery demonstration which would normally be prepared with butter - a delicate, nutty-flavoured cauliflower risotto, native lobster cooked in Sardinian extra virgin olive oil and peach, extra virgin olive oil and honeycomb.

Two of Italy’s most inspirational chefs came in support of Maurizio Bocchi. Graziano Cominelli provided a cooking demonstration utilising simple but excellent and full of flavour fish dishes - cod loin cooked in baking paper bag, Dover sole, and all with a common factors, simplicity and EVOO. Filippo La Mantia provided further cookery demonstration, with a fresh and vibrant version of a classic Sicilian dish of pasta, which was served during the event’s gala dinner.

Graham Campbell provided a fantastic halibut cooked in extra virgin olive oil and a lemon extra virgin olive oil jelly that surprised the audience.

During the demonstrations they also imparted their knowledge and experience on why using extra virgin olive oil provided a depth of flavour, not found within butter alone.

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tomato, basil, cappers, aubergines and extra virgin olive oil, native lobster cooked in extra virgin olive oil with tomato jelly and seaweed, succulent herb crusted Cheshire new season lamb, wild garlic, shallot and extra virgin olive oil, and to complete almond oil, pistachio oil and extra virgin olive oil in the form of a rich, creamy pistachio ice cream, olive oil crumble and a lemon curd tart.

Certainly the more usual dishes made with butter can easily be converted, such as lemon curd, mashed potato, poaching fish and shell foods, hollandaise and béchamel sauces. The type of extra virgin olive oil to physically cook with does not, unlike many oils in the kitchen, create toxins and other ‘nasties’ once reaching a high temperature.

Gala dinner As the first day drew to a close, preparations began on a stupendous six course gala dinner in the great hall, complete with candelabras, Italian flags and roses. One hundred and twenty guests gorged on a treasure trove of extra olive oilinspired dishes - Gazegill Organic Farm raw milk homemade ricotta cheese with sweet salt of Cervia, extra virgin olive oil and extra virgin olive oil sesame crostino bread, steamed octopus, intense fruity extra virgin olive oil potato mousseline and fish fume.

There was also shaped pasta with pesto of

Public day The second day - the public open day - was more relaxed, with the choice of listening in to the speakers, or visiting the producers and buying their extra virgin olive oils at extremely reasonable prices.

Extra virgin olive oil tasting workshops provided many with one to one advice from experts on what to look for in at extra virgin olive oil, and how to make changes in the diet.

Cinzia Bocchi provided a superb presentation on how olive oil can be used outside of the body as well as within, looking at topical application and uses in the home.

Concluding the event Maurizo and Cinzia Bocchi were thanked by the High Sheriff of Manchester, Paul Griffiths Esq DL, and they gave everyone their sincerest thanks for their involvement and support, their thoughts turning to the potential of another conference.

“We have realised our ambition to begin educating the trade and general public on the benefits of extra virgin olive oil, not just Italian but all good quality extra virgin olive oils,” said Cinzia Bocchi.

“Running such a large event is daunting but with the right support we have managed to persuade many chefs and wholesale purchasers to really look more closely at who they are buying from and why the price is what it is.

Hopefully, for the Italian artisans who came to support us, we can provide the missing link in the North West at least. Looking ahead we have many projects planned, one of which is the next conference which we feel might be put together in time for June 2015, it’s taken a lot out of us!”

In thanking the couple for all their hard work, Carlo Guelfi, councillor director of the Secretariat of the Presidency of the Republic wrote:“The Head of State expressed his deep appreciation for your commitment with which you are trying to promote in the UK the culinary excellence of our country. With best wishes for your future activities, President Napolitano sends his best regards.”

Cinzia and Maurizio Bocchi say that they always welcome the opportunity to provide extra virgin olive oil tastings and label advice for groups of chefs or friends at their restaurant, as well as bespoke tasting and menus to any restaurant. Currently they are now working on two unique projects with a local school and a hospital. Interested in extra virgin olive oil?

Connect with Chef Maurizio on Linkedin.com or tweet @Chef_Maurizio any of your questions!

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preview

As consumers place greater emphasis on food provenance, traceability and quality, the opportunities are ripe for speciality, fine food suppliers and restaurants. In particular, British produce has received a boost, due in part to last year’s Jubilee and Olympic celebrations, with the IGD (Institute of Grocery Distribution) reporting that 78% of shoppers will now buy British if it is available (a 55% increase compared to 2007). Authenticity is a key requirement when it comes to the sourcing of many Italian foodstuffs.

Product showcase Speciality & Fine Food Fair (London Olympia, 8– 10 September 2013) will bring together industry professionals to celebrate the best of speciality food and drink from across the UK and further afield.

Over 10,500 buyers will attend the show to source produce from more than 600 exhibitors, as well as learn about the latest trends and tips that will help improve their product or service offerings. What’s more, visitors will have the chance to be the first to see and sample the winning products from the Great Taste Awards 2013.

To provide visitors with food for thought, the Fine Food Forum will return with high-profile chefs offering practical tips on exciting flavour trends, produce selection and menu design to help improve profit margins.

Live cookery demonstrations will run daily with chefs including James Golding, head 52

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chef at The Pig Hotel, Giancarlo and Katie Caldesi, owners of La Cucina Caldesi, Lawrence Keogh, head chef at The Wolseley and many more already confirmed.

In addition to this, business owners will be able to gain crucial business advice in the Small Business Forum designed to help them get ahead of the competition and increase

profitability. Industry experts will cover a range of topics from routes to market, e-commerce, marketing, product innovation, packaging design, social media and food safety and much more.

Attendees can also take advantage of the Business Mentoring Centre where free one-to-one advice is on offer to help solve general and specific

business issues.

Commenting on this year’s exhibition, event manager, Soraya Gadelrab said: “The food and drink industry continues to flourish thanks to consumers’ increasing interest in provenance and focus on quality.

We’re gearing up for another exciting event this year and are pleased to once again bring together some of the industry’s biggest and best names to discuss the latest trends and inspire new business opportunities.”

Running alongside the main exhibition, Speciality Chocolate Fair – the UK’s only trade event dedicated to fine and artisan chocolate – is back for 2013. As part of this, renowned patisserie chef Will Torrent will host Speciality Chocolate Live, where demonstrations by Damian Wawrzyniak, Alistair Birt, Philippe Wall and more showcase the latest techniques and trends in luxury and gourmet chocolate.

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preview What to look out for As well as action-packed seminars and live cookery demonstrations, over 600 exhibitors will showcase their most innovative and exciting products. Here’s just a snapshot of some of what’s in store for those with an interest in all things Italian…

Marcella Fiorita Stand 933

Description Marcella Fiorita is a producer of Tanara Parma Ham, Occelli Cheeses and Pistocchi Chocolate Cake and more, with each product bringing a taste of quality Italian food.

Pathos Continental Food Stand 932

Description A direct importer of quality continental foods from Italy, Spain and Greece, Pathos Continental Food offers olive oils, vinegars, continental cheeses and charcuterie, olives, antipasti, tinned vegetables, pulses, pasta and much more.

Deli-cious OnTap oils and vinegars Stand 909

Description Providers of an ‘OnTap’ oil and vinegar concept, seen as the perfect retail solution for fine food businesses. The exclusive range includes high quality, Pure and Flavoured Oils, Fruit Vinegards and Balsamic Vinegars in a large choice of refillable bottles.

Frandi Italia Stand 211

Description A family-run company who are well known throughout the Tuscan valley for its handmade specialities.

The most famous items include pasta, pasta sauces, extra virgin olive oil and oil-canned food.

Parma Alimentare Srl Stand 632

Description Since 1976 Parma Alimentare’s main goal has been to promote agri-food products from all over the world including prosciutto di parma, parmigiano-raggiano cheese, typical charcuterie, fish and vegetable preserves, pasta, virgin olive oil and wines.

Pasta and Truffles Stand 502

Description A source of the some of the best food products available in Italy. Pasta and Truffles are dedicated to delivering the highest quality products, sourced directly from farmers and niche artisans.

Peregrine Trading Limited Stand 980

Description Producers of the famous Seggiano brand of artisanal, non-industrially made traditional and regional Italian foods and Olive Oil.

Soralina Stand 1140

Description Curators of fine Italian food products culminating from work with small producers in the Abruzzo Region of Italy. Soralina will be presenting Di Simone Extra Virgin Olive Oil in the UK for the first time.

Carnevale Stand 1059

Description A manufacturer of mozzarellas, ricotta and specialist Italian cheeses, meat products and fresh pasta, Carnevale imports and distributes a complete range of chilled, ambient and frozen, predominantly Italian food, beverages, fine wine and provisions.

Elena’s Gluten Freeway Stand 825

Description Elena’s Gluten Freeway is a specialist in importing and distributing the highest quality gluten-free products from Italy. They were also proudly awarded with the Highly Commended certificate at the PAPA Industry Awards 2012 in the New Product or Ingredient category.

Pasta & Pasta Stand 1059

Description Pasta & Pasta is an artisan producer of premium-quality fresh pasta made with the finest ingredients.

Sandro Desi Stand 237

Description Pasta and ice cream are part of the universal cuisine, and after forty years, Sandro Desi still manufactures both by hand. The company has opend up globally with the hope of bringing new sensations within a Mediterranean food experience.

Speciality & Fine Food Fair will open at Olympia on Sunday, 8 September, running until Tuesday, 10. You can register for your free visitor badge and learn more about the fair at http://www.specialityandfinefoodfairs.co.uk/. You can also follow Speciality & Fine Food Fair on twitter: www.twitter.com/Speciality_Food , ‘Like’ Speciality & Fine Food Fair on Facebook: www.specialityandfinefoodfairs.co.uk/Facebook .

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pizza my world

A Pizza My World Neil Helyar is senior development manager at Atlantic Foods. He joined the company in 2007, strengthening the chef focus of the business. He comes from a strong operator background with over fifteen years experience in kitchen and resort management at The Rank Group and Bourne Leisure. Prior to joining Atlantic Foods he was responsible for developing the food offering for the Butlins brand. His background has given him an invaluable insight into the sharp end of the foodservice market which, paired with his chef skills and innovative ideas, has given him the ability to work alongside customers’ food development chefs and talk their language - a facility that continues to be a core strength of Atlantic Foods.

7.00am am 7.00

1.00pm I am in the development kitchen for a product presentation and cook off to a potential new customer. A lot of preparation work has already been carried out beforehand including researching the brand online and visiting their sites as a customer. This allows me to get a real feel for their proposition and fully comprehend the brand values and customer demographics.

All of this helps me to gain a full understanding of the current menu, the style of service delivery and the kitchen equipment on site. Ultimately this research makes it possible for me to develop products that are tailored to the brand and create innovative, fully plated dish concepts that can be served in a style reflective of it.

I set off on the 60 mile commute to the Atlantic Foods development kitchen in Hartley Wintney, Hampshire. The drive into the office gives me time to plan and prioritise the day’s tasks and is a good time to think about new product ideas and dish concepts.

8.30am 8.30am I arrive at the office and like people the world over my first task is to have a quick run through of my emails. We have a number of overseas suppliers, some of which are in different time zones, and I often receive communications from them overnight. I will respond to any urgent emails immediately and then it’s onto the next task of the day…

3.30pm

8.45am 8.45am Today, that task is testing some NPD samples that have arrived from recent factory trials.

Products have arrived from several of our manufacturing sites around the world - today we have a number of new chicken products from Thailand and Holland, some new desserts from Germany, chilli sauces from our head office in the US, new tapas ideas from Spain and some new salad dressings from our manufacturing plant in High Wycombe.

My job is to assess the products’ quality and see how they tie in with recent customer briefs.

I am also looking at products that we are proactively working on in response to our current food trend research. I, and the rest of the NPD team, make regular research trips to look at all the latest new food concepts in order to keep us ahead of the game when developing new products.

10.30am 10.30am After all the products have been assessed I make contact with my development colleagues at the various factories with my

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feedback on the samples and we discuss any necessary product modifications. Customers are contacted to update them on their project’s progress and if necessary I arrange for them to receive samples of the newly developed products. I also liaise with our technical department to update them on all the projects.

11.30am 11.30am I carry out some product cooking time trials for one of our customers, on this occasion it is one of our many chicken products. The trials are carried out in our purpose built development kitchen using the same sort of cooking equipment as that used by our customers. This enables us to replicate the cooking process as closely as possible and thereby provide the customer with instructions that will deliver optimal quality and food safety.

12.45am

12.45pm A quick chance to check up on emails, grab some lunch and catch up with the sales team on a couple of recent projects.

3.30pm It’s time for a meeting with a potential new ingredient supplier, which is always exciting. We are looking at various smoked ingredients that could be used to develop some new smoky sauce ideas in conjunction with a customer brief.

Together with the supplier I spend some time in the kitchen working on some recipe ideas with the new ingredients. After a couple of hours spent fine tuning some initial ideas I find a recipe that I’m happy with and make contact with our factory NPD team to discuss making a factory version of the product.

6.00pm

6.00pm I head to the airport to catch the overnight flight to Bangkok, catching up on my voicemails on the way. The next couple of days will be spent visiting our poultry production plants in Thailand to work on several new development projects and oversee the first production run of some new chicken products. Whilst at the airport I take the opportunity to dine at one of our customer’s restaurants to research their latest menu. This helps generate a few ideas for some more new products that I can work on whilst in Thailand in readiness for their next menu change.

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new products

Get the right insurance for your delivery riders MCE Insurance report that there is still a large number of retailers delivering fast food without the correct levels of cover for their fleet of delivery bikes and riders, risking hefty fines and convictions by only adding ‘business use’ to policies.

One of the few companies to offer specialist delivery bike insurance, MCE can tailor policies to specific needs, and offer an ‘any rider’ policy, keen to stress the importance of having the correct cover in place for you and your delivery riders. An ‘any rider’ policy means that anyone can deliver fast food on your business’s vehicles without the type of restraints that you might experience

elsewhere (age, driving history or residency, for example).

MCE’s Fast Food Delivery insurance product offers a recession-busting low 10% deposit (their delivery customers include Papa Johns, Firezza, You Me Sushi, Wagamama and Holy Cow). Call 0844 338 68 09, or visit www.mcebikes.com.

First refrigerated display unit on ECA Energy Technology List – must be Victor All Victor’s Optimax range of display cabinets boast significant energy saving features. However, it’s the launch of the latest model from this British manufacturer that is reducing energy consumption on a grand scale!

Victor’s new Optimax SQ assisted service refrigerated model, having come direct from rigorous independent tests is proven to use as little as 0.34kWh/h over a 24 hour period, ensuring all chilled food products are maintained at temperatures between 1°C and 5°C at all times - plus, as the first unit of its kind to be on the ECA Energy Technology List an operation can reduce its business tax bill by as much as 20% off the purchase price. Testing has shown that if you pay, for

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example, 14p per unit for electricity, with Optimax SQ the cost can be less than 5p per hour (call 01274 722125 or visit www.victoronline.co.uk).

A cut above the rest – new smooth-bladed steak knife Artis has launched a new, non-serrated, smooth-bladed steak knife from Tramontina.

The high quality Brazilian brand of technologically advanced Polywood handled steak knife is available in the UK exclusively from Artis.

Dishwasher-proof, the Jumbo smooth-bladed (stainless steel) steak knife glides through meat rather than tearing the fibres, meaning a cleaner cut, ensuring the meat retains juices better (list price is £3.55 per piece). They will withstand the high temperatures of commercial dishwashers, retaining their pristine condition, with a warranty of five years

against manufacturing defects.

This extensive collection of steak knives includes a diverse range of knives in three handle colour variations and complementing forks, perfect for steak, or pizza.

Tramontina Polywood steak knives blades are manufactured from the highest grade of Brazilian stainless steel, meaning they have a superior cutting edge and are resistant to corrosion and rust. Call 020 8391 5544 or visit www.artis-uk.com.

Electronic Temperature Instruments Ltd launches the new Thermamite Thermometer The new Thermamite thermometer represents a significant advance in design, offering improved accuracy, flexibility and ease of use, coupled with the durability and reliability that is required by the food and catering industry in helping to meet today’s food hygiene legislation, says the company.

It incorporates a clear LCD display with a precise read-out of temperature over the range of -50 to 300 °C with a 1 °C resolution. Low battery and open circuit indication are also displayed, when applicable.

The unit will power off automatically after ten minutes, maximising battery life.

Thermamite

thermometers have the Biomaster Antimicrobial Technology moulded into instrument cases and probe handles at the time of manufacture.

The Biomaster antimicrobial finish inhibits the growth of bacteria, reducing the risk of cross-contamination in the kitchen environment and is increasingly accepted within HACCP and due diligence procedures as an important extra level of defence.

Each thermometer is supplied with a permanently attached hand held, stainless steel food penetration probe (Ø3.3 x 100 mm) and a 500 mm PVC lead.

The Thermamite thermometers are manufactured by Electronic Temperature Instruments, in their Worthing, West Sussex factory, and are economically priced, at £45.00 each, exclusive of VAT and carriage.

Tel: 01903 202151 55

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

The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com AB World Foods Ltd. 18 Aubrey Road, Harborne, Birmingham B32 2BB Contact: Craig Miles Tel: 07713 313601 craig.miles@abworldfoods.com www.abworldfoods.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 / Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk

Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Camilla Deane Tel: 0333 900 2020 Fax: 01732 467596 cdeane@groupe-bel.com www.bel-uk.co.uk

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pizzapasta AND ITALIAN FOOD

C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 / Fax: 0207 607 8774 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 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

Dingley Dell Enterprises Ltd. PO Box 3534, Kidderminster, Worcestershire WR9 0LQ Contact: Jay Emery Tel: 01905 621636 / Fax: 01905 630311 www.dingley-dell.com dingleydellenterprises@hotmail.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 Doughball Pizza Ltd. 353 Manchester Road, Haslingden, Rossendale, Lancashire BB4 6PT Contact: Giovanni Pillitteri Tel: 01706 831159 doughballpizza@hotmail.co.uk

Eurilait Ltd Leighton Lane Industrial Estate, Leighton Lane, Evercreech BA4 6LQ Contact: Paul Bates Tel: 01749 838100 Fax: 01749 831247 paulbates@eurilait co.uk www.eurilait.co.uk First Milk – Foodservice Cirrus House, Glasgow Airport Business Park, Marchburn Drive, Paisley PA3 2SJ Contact: Gwyn Jones Tel: 01383 610114 gwynjones@firstmilk.co.uk www.firstmilk.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 DeCecco UK Ltd 1 Kimbell Mews, Humfrey Lane Boughton, Northampton, NN2 8XB Contact: Stephen Barlow Tel: 01604 820022 / Fax: 01604 820033 sales@dececco.org.uk www.dececco.com

Freiberger UK Ltd Broadgate House, Westlode Street, Spalding, Lincolnshire PE11 2AF Contact: Richard Harrow Tel: 01775 767655 01775 767656 richard.harrow@freibergerukltd.co.uk General Mills UK Ltd. Harman House, 1 George Street, Uxbridge, Middlesex UB8 1QQ Contact: Liam Ward Tel: 01895 201246 / Fax: 01895 201101 liam.ward@genmills.com www.generalmills.co.uk

Greencore Grocery Barlby Road, Selby, North Yorkshire YO8 5BJ Contact: Jennie Stone Tel: 01757 269000 / Fax: 01757 701916 jennie.stone@greencore.com www.greencore.com Heineken UK Ltd 2-4 Broadway Park, Gyle, Edinburgh EH12 9JZ Contact: James Woodman Tel: 07884 113534 james.woodman@heineken.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 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 Kiren Foods Unit 3 Small Bridge Industrial Park Riverside Drive, Rochdale Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 Fax: 01706 869749 nazir@kirenfoods.com La Tua Pasta Ltd. 52 Gorst Road, London NW10 6LD Contact: Francesco Boggian Tel: 0208 961 8022 Fax: 0208 965 6006 info@latuapasta.com www.latuapasta.com

Giovanni Rana (UK) Ltd 6 Valentine Place, London SE1 8QH Contact: Stephen Hull Tel: 0207 921 9550 shull@giovannirana.co.uk

Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com

Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: David Cruddos Tel: 01606 810900 Fax: 01606 48680

Maranaforni Di Marana F. Via Turbina 98, Verona, 37139 Italy Contact: Eleni Olivieri Tel: 0039 0456704503 Fax: 0039 0457156118 elena.commerciale@maranaforni.it

August 2013

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classifieds Martin Mathew & Co 140 High Street, Cheshunt Herts EN8 0AW Contact: Mr M.J. Donnelly Tel: 01992 641641 Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

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 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 PD Catering International Unit 2, Nile Street, Bolton BL3 6BW Tel: 01204 382800 Contact: Hamid Naraghi info@pizzadirect.com Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Pizza Trading Co Ltd Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: John Mullen Tel: 01257 423376 Fax: 01257 472086 john@pizzatrading.co.uk 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

Stateside Foods Ltd 31 – 34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU Contact: Ian Kent Tel: 01942 841200 / Fax: 01942 841201 sales@stateside-foods.co.uk www.stateside-foods.co.uk Technomic Inc Knowledge Center, 300 S Riverside Plaza Suite 1200, Chicago, Illinois, IL60606 USA Contact: Patrick Noone pnoone@technomic.com Tel: (01) 205 991 1234/ Fax: (01) 205 980 3770 www.technomic.com

The Cheese Warehouse Waymills Industrial Estate, Whitchurch, Shropshire SY13 1TT Contact: Robert Kennedy Tel: 01531 631300 robert.kennedy@meadowcheese.co.uk www.thecheesewarehouse.co.uk The Fresh Olive Company 74 Long Drive, Greenford, Middlesex UB6 8LZ Contact: Ali Kirk Tel: 0208 838 9629 / Fax: 0208 813 2986 ali@fresholive.com www.fresholive.com

The Fresh Pasta Company Shepherds Building, Rockley Road, London W14 0DA Contact: Sole Nasi Tel: 0845 603 7746 pasta@thefreshpastacompany.com www.thefreshpastacompany.com TICCO Foods Ltd. Unit B2Y, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Emma Hallam Tel: 07779 167474 Fax: 01753 689813 emmahallam@ticco.co.uk

Whitco Catering & Bakery Equipment Limited Cottingham Way, Thrapston Northamptonshire, Kettering NN14 3EP Contact: Sophie Whitaker Tel: 01832 737210 / Fax: 01832 734433 sales@whitcoltd.com Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

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57

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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: .....................................................................

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

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

Type of business (please tick as appropriate) Pizza Restaurant

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)

Subscribe on line at www.papa.org.uk

a

k

P&PAug13_p56-60_Layout 1 30/07/2013 13:33 Page 59

index of products BEVERAGES Beer Carnevale Ltd. Heineken UK Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.

BREAD, CAKES & DESSERTS Bread Rolls & Wraps TICCO Foods Ltd. Cakes & Confectionery TICCO Foods Ltd. Desserts TICCO Foods Ltd. Ice Cream General Mills UK Ltd.

CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. First Milk - Foodservice Glanbia Cheese Ltd. Leathams PLC Meadow Cheese Co. Ltd. Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Glanbia Cheese Ltd. The Cheese Warehouse Parmesan Eurilait Ltd. Sour Cream First Milk - Foodservice

COMPUTING SOLUTIONS Computer Delivery Management Systems Integer Computers Computers/Software Integer Computers Online Ordering Solutions Integer Computers Just-Eat.co.uk Ltd.

DELIVERY & PACKAGING

FOOD WHOLESALERS

Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)

Continental Quattro Stagioni Ltd. Leathams PLC Stateside Foods Ltd. TICCO Foods Ltd.

DOUGH & PIZZA EQUIPMENT Dough Preparation Equipment Cater-Bake (UK) PD Catering Internatonal Pizza Accessories Pizza Plus Foodservice Pizza Making Systems & Equipment Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Cooktek (MCS Technical Products) Jestic Maranaforni Di Marana F. Pizza Direct UK Pizza Ovens Benier (UK) Ltd. Cater-Bake (UK) Chefsrange Dingley Dell Enterprises Ltd. Jestic Maranaforni Di Marana F. PD Catering Internatonal Pizza Plus Foodservice

FISH & SEAFOOD Other Fish & Seafood Leathams PLC

FLOUR & BAKERY Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. DeCecco UK Ltd. Flour Allied Mills Carnevale Ltd. DeCecco UK Ltd. W&H Marriage & Sons Sorrento Express Ltd. The Fresh Pasta Company Ltd. W&H Marriage & Sons Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes) Allied Mills

FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. The Fresh Olive Company Olives Donatantonio Ltd. Leathams PLC The Fresh Olive Company

KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange Drinks Systems Carnevale Ltd. Chargrills Chefsrange Displays Chefsrange Food Safety & Hygiene Whitco Catering & Bakery Equipment Ltd Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic Preparation Counters Chefsrange Refrigeration Chefsrange General Mills UK Ltd. Servicing & Spares Whitco Catering & Bakery Equipment Ltd. Serving Pasta King (UK) Ltd.

Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. TICCO Foods Ltd. Pancetta Carnevale Ltd. Pepperoni Carnevale Ltd. Dawn Farm Foods Salami Carnevale Ltd.

OILS & VINEGARS Olive Oil Donatantonio Ltd. Leathams PLC

PASTA, POLENTA, GNOCCHI & RICE Gnocchi The Fresh Pasta Company Ltd Pasta (Dry) Carnevale Ltd. DeCecco UK Ltd. Donatantonio Ltd. Leathams PLC La Tua Pasta Ltd. Pasta (Fresh) Giovanni Rana (UK) Ltd. La Tua Pasta Ltd. Pasta Reale The Fresh Pasta Company Ltd Ticco Foods Ltd.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Doughball Pizza Ltd. Kiren Foods Montana Bakery Pizza Plus Foodservice Pizza Bases & Crusts Doughball Pizza Ltd. Kiren Foods

PIZZA TOPPINGS Fish Carnevale Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Pizza Trading Company Ltd. Stateside Foods Ltd.

READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Giovanni Rana (UK) Ltd. Pasta King (UK) Ltd. Pasta Reale 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 AB World Foods Greencore Grocery

Garlic Spreads & Mixes Stateside Foods Ltd. Mayonnaise & Other Dressings AB World Foods Greencore Grocery Pasta Sauces DeCecco UK Ltd. Greencore Grocery Leathams PLC Pasta King (UK) Ltd. The Fresh Pasta Company Ltd Pesto Greencore Grocery Pizza Sauces Greencore Grocery Leathams PLC Pizza Trading Company Ltd. Stocks Greencore Grocery

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc

TOMATOES Canned Tomatoes DeCecco UK Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. Passata DeCecco UK Ltd. Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC

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

MEAT Bacon Dawn Farm Foods Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Stateside Foods Ltd. TICCO Foods Ltd.

Montana Bakery Pizza Plus Foodservice Stateside Foods Ltd.

Russell Allen Basilico* Maurice Abboudi Consultant/ Domino’s* David Cruddos Glanbia Cheese* Camilla Deane Bel UK

Andrew Gallagher Papa John’s*

Mark Edmonds Whitworth Bros Ltd

Stephen Hull Giovanni Rana

James Woodman Heineken

Ian Kent Stateside Foods*

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

Alan Ribakovs Whitworth Bros Ltd

P&PAug13_p56-60_Layout 1 30/07/2013 13:33 Page 60

Home of good Pizza

KIREN FOODS

Unit 3 Smallbridge Business Park, Riverside Drive Rochdale, Greater Manchester OL16 2SH T: +4401706 526732 E: enquiries@kirenfoods.com www.kirenfoods.com