Pizza, Pasta & Italian Food - Issue 169

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pizzapasta and Italian food magazine

Issue 169 August 2015 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 636339 jayson@jandmgroup.co.uk

Subscriptions telephone e-mail

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J & M Group, Association House, 18c Moor Street, Chepstow, NP16 5DB. Opinions expressed in Pizza, Pasta & Italian Food magazine are those of the contributors and not necessarily those of J&M Group, Pizza, Pasta & Italian Food magazine or The Pizza & Pasta Association. No responsibility is accepted for the opinions of contributors. Pizza, Pasta & Italian Food is published by J&M group Ltd. and supports The Pizza, Pasta & Italian Food Association. It is circulated to managers, executives, buyers, retailers and traders in the pizza and pasta business. © J&M Group Ltd. 2012

Welcome It’s the final call for all entries to this year’s Pizza Pasta & Italian Food Awards, Pizza Chef of the Year and Pasta Chef of the Year competitions (turn to pages 18 and 20 to find out more). To book your table at the celebratory awards night, turn to page 22.

With PAPA looking to provide greater focus on the core issues currently facing the sector at large, we put some questions to the association’s new chairman, Richard Harrow. Feature-wise, we report on pizza toppings, pizza preparation equipment and the world of online ordering. We also preview September’s Food Entrepreneur Show.

CLARE BENFIELD EDITOR clare@jandmgroup.co.uk

Contents NEWS

PREVIEW

5 Eating out sees unexpected dip.

32 The Food Entrepreneur Show 2015.

6 ASK Italian ever closer to £1M fundraising target.

FEATURES

8 Cirio helps break world record for the longest pizza.

10 Battlefield Restaurant celebrates 100 years of history.

PAPA 11 Why you should opt in for Assurance.

14 PAPA Awards 2015.

18 Pizza Chef of the Year 2015.

26 Toppings – “anything goes”, or tried and tested?

34 Pizza prep – catering equipment designed for efficiency.

40 Designed to deliver – online order taking solutions.

PROFILES 46 Pizza My World – Andrew Manciocchi of Orchard Ovens by Valoriani.

20 Pasta Chef of the Year 2015.

REGULARS

24 Q&A with PAPA’s new chairman, Richard Harrow.

49 Index of PAPA registered suppliers.

45 New products.

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news

Papa’s in the house!

John Schnatter, founder, CEO and the eponymous “Papa John”, has officially opened the UK’s 300th Papa John’s pizza store in Wimbledon, London.

The opening saw Papa John unveil London’s latest pizza store after the company broke the Guinness World Record™ title for tossing 300 pizzas at once.

John Schnatter flew to England especially for the celebrations and was greeted by a brass band fanfare and a welcome from a town crier, before embarking on a tour across London in a traditional opentop red bus. The event also saw a special appearance from members of Addict Initiative (contestants in last year’s Britain’s Got Talent).

Wimbledon residents were also given free pizza to showcase the fresh ingredients and passion that go into Papa John’s pizza.

Gareth Davies, managing director, Papa John’s UK said: “It was a thrill to welcome our founder back to the UK, and to Wimbledon to open the UK’s 300th Papa John’s store. I’m proud of our franchise partners, their teams and our team members who have all contributed to reaching this milestone. I’m glad that the Wimbledon locals had a chance to experience the passion our Founder has for making pizzas.”

This has already been a busy year for the global pizza chain, having launched its Quality Guarantee and in continuing its international expansion.

Papa John's was founded in the USA in 1984 and there are now 300 stores across the UK, each fulfilling John's 'Better Ingredients. Better Pizza' philosophy.

Internationally Papa John's has more than 4,600 stores in 37 countries.

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Allergy sufferers put at risk from fast food takeaways An undercover investigation by the Royal Society for Public Health (RSPH) has found just over two thirds of takeaways appear to be breaking the law.

The investigation, which included 10 types of takeaways, found chicken shops to be the worst offenders. Of the chicken shops visited, four in five couldn’t supply legally required allergen information when asked, and none had records of allergens used as ingredients in meals or could signpost customers to allergen information.

Legislation introduced in 2014 requires takeaways to be able to declare the presence of any of the 14 major allergens used as ingredients in their food, provide notices in a clear visible format and have a system in place to ensure information can be checked, is accurate and consistent.

Other findings included over two thirds of all takeaways visited failed to provide legally required information on how customers can find out if the 14 major allergens are in their food, and over half of fried chicken, fish and chips, Chinese, sushi and pizza shops were unable to state whether their food contained an allergen. Four in five approached said they were not in possession of records stating whether allergens were present in ingredients used and nine out of ten could not produce this when asked.

In response, RSPH is calling for online food delivery sites, including Hungry House, Just Eat and Deliveroo, to make sure takeaways are providing allergen information before signing them up in order to help protect the two million food allergic consumers in the UK. Through rejecting non-compliant businesses this would both inform outlets of their legal requirements and provide an incentive for them to become compliant.

Shirley Cramer CBE, chief executive, RSPH said:“Our research has uncovered alarming rates of apparent

non-compliance. It is inexcusable that six months on from the legislation being introduced so many takeaways still appear to be breaking the law, and jeopardising their customer’s health. We recognise that implementing changes takes time, however every year in the UK 5000 of the two million people living with food allergies need hospital treatment for severe allergic reactions and on average 10 die from food-induced anaphylaxis. Increased education and enforcement are urgently needed to ensure food handlers understand the dangers of non-compliance and stop putting the public’s health at risk.”

As part of its new campaign RSPH is also calling for allergen information management to be assessed during inspection and an ‘Allergy Aware’ award displayed alongside food hygiene rating where good practice is followed, and businesses to ensure their staff are properly trained to manage the risks from allergens and providers of food hygiene certificates to integrate allergen management modules into courses.

At the same time, it feels that consumers need to better understand the risk they face by not communicating their needs clearly, to exercise caution and report suspected noncompliant businesses.

RSPH conducted its research between May-June 2015 and sampled 65 takeaways looking at the UK’s top 10 cuisines (Chinese, Indian, Fish and Chips, Pizza, Fried Chicken, Kebab, Thai, Burger, Sushi and Italian). In each, three questions were asked about the meal chosen – 1) could they tell us whether two of the major allergens were in the meal, 2) did they appear to have a record of allergens to make sure what they told us was accurate, could be checked, and the same information would be given each time and 3) was it made clear how we could get hold of this information e.g. through a notice to customers?

A Guinness world record for Marana Forni and Pizza Neapolitan STG Pizza Neapolitan STD, 30 Neapolitan Pizzaioli and five Marana Forni wood-fired ovens were the winning team to reach a new Guinness World Record for “the most pizzas made in 12 hours by a team”.

The Neapolitan Pizzaioli worked on wood Marana Forni ovens managing in a few hours to reach and overcome the previous record held in Singapore – a challenging goal which they reached in no small part thanks to

the team leader Errico Porzio and the 2015 Pizza World Champion for Pizza Neapolitan STG, Attilio Albachiara.

The race took place on 27 June 2015 in the beautiful Piazza Indipendenza in Chiasso, Switzerland. The event proved to be a great feast day where the Neapolitan pizzaioli could show off their culinary excellence - Pizza Neapolitan STG, the real Neapolitan pizza.

Thousands of pizzas were cooked during the race and then given away for free to local and charity associations.

August 2015

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news

Eating out sees unexpected dip The recovery of the Britain’s eating out sector appears to have faltered, with the penetration, frequency and spend on eating out seeing a slight year-on-year dip, according to Horizons latest Eating Out-Look survey, conducted by YouGov. Following a slow but steady increase in the number of people eating out since the economic downturn in 2008 the latest Eating Out-Look shows a year-onyear decline of two percentage points with 69% of respondents saying they had eaten out in the previous two weeks of the survey, compared with 71% doing so a year ago.

In line with this, the frequency of which consumers had eaten out also fell from an average of 2.21 times to1.92 times year-onyear. Both figures are still below pre-recession levels when consumers ate out over three times in the previous two weeks, according to Horizons’ data.

Amongst those who had eaten out average spend had also fallen, from £12.72 (including drinks) in June 2014 to £12.54 this June, both below the figure reached in June 2013 of £13.30.

The decline in eating out was

particularly marked amongst the 35-44 year age group. Last summer 72% of respondents to the survey in this age group had eaten out in the previous two weeks, this year only 62% had.

“The 35-44 age group are those most likely to have the biggest financial ties – often having dependent children, house moves to pay for and foreign holidays to save for,” commented Horizons’ foodservice analyst Nicola Knight. “If this age group is once again starting to spend on higher ticket items like these, or perhaps new cars, fridges or DIY, it might be that eating out becomes one of those expenses they are prepared to forego temporarily.”

Horizons’ Eating Out-Look survey shows that 18-34 year olds are the most likely age group to be eating out, with 77% of respondents in this age group saying they had eaten out in the previous two weeks. This age group also eat out the most frequently, with an average of 2.25 times in the previous two weeks. Eating out amongst over 55 year-olds is also becoming increasingly common, with 67%

of respondents of this age eating out in the previous two weeks, compared with 65% this time last year.

Almost a third (30%) of respondents reported that they had not eaten out in the past two weeks with expense, lack of time and healthy eating and hygiene concerns being the commonly cited reasons.

Pub restaurants and takeaway/delivery outlets were found to be the favourite eating out destinations amongst respondents with 19% of those having eaten out choosing pub restaurants, with the same number choosing takeaway/delivery outlets.

According to Horizons, dinner and lunch are the predominant periods for eating out with 46% of respondents who had eaten out in the previous two weeks eating lunch out (down from

47% last year), while 63% had eaten dinner out in the previous two weeks (up from 62% last year). Snacking showed a slight dip with 10% of those who had eaten out saying they had snacked, compared with 12% last year. Eating breakfast out also showed a slight dip with 10% of respondents having breakfast out compared with nearly 12% at the same time last year.

“The slight dips that we are seeing in pockets of the eating out market suggests that some consumers, particularly the squeezed middle, are choosing to spend their money elsewhere.

We are comparing this year’s figures with those of 2014, which was a particularly strong year for eating out - it’s important to remember that the overall trend is positive and the market is stronger than it was three years ago,” added Nicola Knight.

Bellavita celebrates Italian food and wine The Bellavita speciality Italian food and wine show (www.bellavitaexpo.com) took place at the Business Design Centre recently, in London.

The three-day event welcomed members of the public on the opening Sunday, with the following two days devoted to the trade.

The boutique event featured many small producers from Italy, either looking for representation in the UK or to strengthen existing links with the UK, and provided an excellent opportunity to sample some of Italy’s most famous foods and ingredients, as well as network.

The Food Theatre was the place to see Italian food in action with practical demonstrations and recipe ideas put forward by well-known Italian chefs such as Maurizio Morelli, Aldo Zilli and Francesco Mazzei. The Wine Theatre also provided an

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opportunity to take part in guided wine tastings.

The event report that as of November 2015, an e-commerce shop will be launched with the aim of offering the best of Made-inItaly products as seen at the show (www.bellavitashop.co.uk), indicating not only the UK general public’s interest in being able to purchase authentic products, but also the current ‘Made in Italy’ ethos and marketing campaign of Italy itself.

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news ASK Italian ever closer to £1M fundraising target

Marana Forni Cupole Napoli Colors were used by the competitors and gave a beautiful touch of colour to the whole race area.

Marana Forni bring colour to the Pizza World Championship The Pizza World Championship is a very important date for all those in the world of pizza, offering a chance for networking, competition and the exchange of ideas – one of many reasons why Marana Forni selected the Parma-located event to provide the first preview its new range of ‘Cupole Napoli Colours’ ovens.

Finished in brushed metal and painted in a choice of vibrant colours, these latest ovens offer an original yet unique and sharp new look, also helping to identify the various categories during the competition.

This summer, ASK Italian launched its first 'GOSH Fundraising Week', as part of the company’s pledge to raise £1 million for Great Ormond Street Hospital Children’s Charity.

From 6th July, everyone in the business, from local restaurant teams to head office and suppliers, got involved in a week of events to raise money, including a gruelling Summer Triathlon. A total of over £40,000 has been raised so far, bringing the group ever closer to its target.

Each ASK Italian restaurant team was encouraged to create their own fundraising programme, running from face painting in Maidstone to cycling 150km in Hull, all local activity was underpinned by national communications, as the ASK Italian marketing newsletters and the social media feeds for the week all focused on activity with Great Ormond Street Hospital Children’s Charity.

The centrepiece of GOSH Week was ASK Italian's third annual Summer Triathlon, with over 400 people participating from within the business, as well as suppliers, competing at the former London 2012 Olympic rowing facility at Dorney Lake, in categories including individual sprint, and individual novice.

“We’re so proud of our relationship with Great Ormond Street Hospital Children’s

Charity,” said ASK Italian managing director, Jason Thomas – who also took part in the Summer Triathlon. “To date, ASK Italian has raised over £700,000 for the charity through team fundraising, restaurant activities and the generosity of ASK Italian customers, and it's great that our first GOSH week has pushed us even closer to our £1million goal.”

Sarah Norris, Account Manager at Great Ormond Street Hospital Children’s Charity added: “We’re delighted to have ASK Italian’s continued support, as the money raised through each restaurant’s efforts helps to make a difference to our young patients and their families from across the UK.” Louie Spence supporting the ASK Italian Summer Triathlon, pictured here with the individual sprint participants.

Blackpool Italian eatery is Britain’s first ‘Woody Award’ winner A Blackpool-based Italian eatery has become the nation’s first winner of a ‘Woody’ – one of a brand new series of monthly awards created by restaurant wood and charcoal supplier, Logs Direct, to reward restaurants creating food excellence through cooking with a wood-fired oven.

Italio, in Blackpool, opened on October 17, 2014, with a wood-fired Valoriani clay oven as a talking point and showpiece around which food theatre could be created. The oven is operated by Tommaso Seneroso - a pizzaiolo with 12 years’ experience under his pizza paddle – and was the choice of owner, Nino Provenzano.

Nino Provenzano wished to produce the same ambience, aromas and taste sensations he enjoyed during his childhood in Sicily, by fitting a wood-fired oven. Italio’s pizzas are not the standard Neapolitan-style, but creations made to old family recipes, with ingredient twists along the way. The wood-fired oven he selected (supplied by Preston-based Orchard Ovens by Valoriani) has delivered his desires and enabled his pizza chef to create much talked-about and praised food, which has given Italio a flying start on the Blackpool restaurant scene.

Italio was recommended to use the bestquality wood available, from Logs Direct. After 6

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trying other logs, in an attempt to keep things very local, Nino Provenzano says that he realised that he needed high quality wood, kiln-dried, with a moisture content of less than 20%, which avoids burning, smoking and oven temperature inconsistencies.

Italio scooped the first-ever Logs Direct ‘Woody Award’, thanks to its exceptional customer feedback. Diners have given comments such as: “It was the best pizza I have ever had in Europe” (from well-travelled Belgian diners) and “I have never tasted anything like it.” Others talked of being “blown away by the aroma” as they enter the eatery, and say the food is “divine”.

Nino Provenzano and his team were presented with their ‘Woody’ by Logs Direct

director, Stephen Talbot, and are planning to give the wooden award pride of place, on its own shelf behind the bar.

“I am over the moon and quite emotional to have won this award, which recognises all the hard work my team has done and their commitment to making Italio such a success. I would encourage other eligible restaurants around the country, to try to win a Logs Direct Woody Award. Being a Woody winner feels great,” said Nino Provenzano.

Stephen Talbot added: “We are delighted to see a hard-working, fresh new eatery, which is trying to do something different, win our first-ever Woody Award. We have a Woody up for grabs each month, so hope this will inspire other restaurants, which cook with wood, to enter.”

Italio has plans to build on its early success, adding new facets and features, whilst keeping its wood-fired oven centre stage. At some point, it is also planning to experiment with Logs Direct’s fruit woods, such as cherry and apple, to create entirely new taste sensations.

Restaurants wishing to follow in Italio’s footsteps, by becoming a Woody winner, should email three customer testimonials, about their wood-fired food, to enquiries@logsdirect.co.uk.

August 2015

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news Councils rejecting all-day Sunday trading could have devastating effects In response to chancellor, George Osborne, announcing in the recent budget that councils will be given the power to decide whether all-day trading on Sundays goes ahead in their constituencies, a Birmingham City University retail expert is warning of the consequences of making the wrong decision.

Chris Edger, retail expert and professor of Multi-Unit Leadership at Birmingham City University, said: “The announcement by the chancellor that shops over 3000 square feet will be able to trade all day on Sunday will obviously disappoint opponents who cited the fact that the move would damage small

Menabrea brings a taste of authentic Italy to ‘Taste of London’ Multi-award winning beer brand Menabrea brought a taste of its flavoursome beer, along with some unique tasting sessions, to the recent Taste of London event (17-21 June).

Foodies from far and wide flocked to a culinary wonderland in Regents Park to indulge in five days of eating, drinking and entertainment, including inspirational food and beer pairings courtesy of Menabrea, who were on hand to quench customers’ thirsts throughout the weekend.

Menabrea was first brewed in 1846 in the Piedmont town of Biella at the foothills of the Italian Alps.

Since then, five generations of the Menabrea family have continued to craft the birra to their own recipe using five simple ingredients - water, barley, hops, yeast and brewer’s maize. Produced in Italy’s oldest operating brewery, Menabrea has only recently become available in the UK due to a significant distribution deal.

Fifth generation successor of the Menabrea founding family, Franco Thedy was a special guest at Taste, on hand to share entertaining tales of Italian brewing history over an ice-cold Menabrea and aperetivo.

The Botalla Cheese dairy, neighbours of Menabrea in its home town of Biella, were also on hand to showcase a wonderfully creamy Menabrea infused cheese. And a limited edition Menabrea-birra infused Gelato, made in partnership with London-based Italian gelato makers La Gelatiera, helped to keep guests cool.

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convenience stores through greater competition, hit retail workers with longer 'unsocial hours' and merely switch consumption patterns to other timeslots without increasing the size of the market.

“However, we must look at consumer behaviour here. Market research provided by Mintel states that Sunday is the second biggest day of the retail week behind Saturday. Large stores already open their doors for 30 minutes of browsing time on a Sunday before their permitted six hours trading between 10am and 6pm. Clearly there is high demand on a Sunday.

“The chancellor placing the decision for allday Sunday trading in the hands of local councils and mayors may prove to be a tricky decision for some to make and it shouldn’t be rushed.

“Councils deciding to reject all-day opening will find that consumers will vote with their feet, visiting alternative shopping malls and retail parks that are open for business all day. This could potentially have devastating impacts on communities that shoppers then steer clear of. In the end though, convergence is bound to occur - it’s what the consumer wants!”

Cirio helps break world record for the world’s longest pizza Over 60 of Italy’s best pizza chefs joined forces to create the world’s longest pizza.

This record-breaking pizza, which was unveiled at Milan’s Expo 2015 World Fair, took almost 18 hours to prepare and measured an impressive 1.59545km according to Expo organisers. To celebrate the margarita pizza’s 126th birthday, the pizza was topped with two tonnes of tomato sauce and almost two tonnes of mozzarella cheese. Cirio helped to sponsor the event with a donation of tomato sauce to top the mile long pizza.

UK Brand Manager of Cirio, Clive Davis, said: “As an authentically Italian brand, we are delighted to be involved in this new

world record achieved by great Italian chefs and with inspiration from great Italian cuisine.”

This Italian masterpiece beat the previous world record set in Tomelloso, Spain in 2011, which measured 1.141km.

Conscious Hospitality comes to the Restaurant Show 2015 A new corporate, social and environmental responsibility (CSER) focused exhibition will run alongside this years’ Restaurant Show at Olympia to satisfy the driving demand from the foodservice sector for health and nutrition, responsible sourcing, sustainability and ethical business.

Conscious Hospitality Show will bring together over 50 exhibitors from across the sector and showcase a range of products and services – from eco-friendly cleaning products to food waste management services and catering equipment.

A live theatre will host a stellar line up of restaurateurs and food waste champions who will inspire visitors with sustainable practice insight, hints and tips and live examples of eco-friendly initiatives that can be applied to most businesses to improve their CSER credentials and boost their bottom line.

Tackling real issues such as the true cost of ‘going green’, experts will discuss the business case for moving towards sustainable and ethical practices. Local versus global sourcing will also be addressed with the panel untangling the complexities and

contradictions at the heart of the sustainable sourcing debate.

Elizabeth Duncan, commercial director for Conscious Hospitality Show said: “Market sentiment indicates that many diners are choosing where to eat based on menu provenance, sustainable practices and how the restaurant gives back to the community.

As consumers make more considered decisions about where they spend their money, outlets are aligning their practices to ensure that their offering is in line with the wants and needs of their target market.

“With such a strong industry focus on sustainability and social responsibility, we have created a dedicated show that will help chefs, caterers and foodservice operators to find out more about the products and services that will allow them to run more sustainably and with CSER credentials that will support their business to grow.”

Conscious Hospitality Show will run alongside The Restaurant Show 5 - 7 October 2015 at Olympia, London (further info, http://www.therestaurantshow.co.uk/ conscious).

August 2015

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“

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

”

RED HOT RESTAURANTS LIMITED

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

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news

Battlefield Restaurant celebrates 100 years of history Glasgow’s iconic Battlefield Restaurant has marked the premises’ centenary by installing a brace of Plan Bee managed beehives to help support dwindling honeybee populations and provide an extremely localised supply of sustainable honey for use on the menu.

Marco Giannasi, Battlefield Restaurant’s owner believes that quality and sustainability are key to the future of the hospitality sector: “Increasingly sustainability is seen as an important factor in hospitality. While the quality of our food is undeniably what sets us apart, our customers are looking for more. They don’t recognise sustainability as just a part of a company’s marketing any more, it’s central to their decision making. Our customers expect high quality produce, they want local produce and they want it to be good for the environment. Working with Plan Bee Ltd will allow us to raise the bar in urban sustainability, while also providing an interesting talking point for our many regulars,” said Marco Giannasi.

New book dedicated to risotto From acclaimed cookery writer and teacher, Maxine Clark, comes a collection of tasty risotto recipes – Risotto - featuring classic dishes from all over Italy.

Learn how to perfect the simple White Risotto, before moving on to variations on the dish. Master the perfect stock to create a hearty base for all your risotto dishes, and discover new uses for leftovers, including Arancini or Rice Croquettes with Tomato Sauce. For the beginner, there is an introduction to a basic risotto which takes you through the process step by step, including which rice is best to use for cooking, when stock should be added and how to get that perfect al dente consistency.

Maxine Clark is a leading food writer and cooking teacher, who has taught in prestigious schools, including Leith’s in London and Alistair Little’s Tasting Places in Sicily and Tuscany. From her time in Italy, she has collected recipes that reflect the distinctive and fresh ingredients that feature in Italian cuisine.

The book enables you to experiment with fresh seasonal ingredients, creating light summery dishes, including Fennel and Black Olive Risotto and Beet Risotto with Grilled Radicchio. Or why not try indulgent dishes, such as Salami and Borlotti Bean Risotto and Risotto with Italian Sausage and Roasted Onions, as well as Gorgonzola and Ricotta Risotto?

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Once described as the ‘most exotic tram shelter in Glasgow’, the Battlefield restaurant is one of best known buildings on the south side.

The property, which was B-listed in 1981, was earmarked for demolition before owner Marco Giannasi bought the structure for a pound and extensively restored it.

The two Plan Bee managed hives will see Battlefield Restaurant rubbing shoulders with some of the biggest brands in the UK, with the Motherwell-based sustainability company already supporting the environmental efforts of clients such as Highland Spring, Balfour Beatty and Glengoyne Distillery (the company also manages a number of urban hives for Glasgow City Council and Glasgow Chamber of Commerce, also located in the heart of the city).

Warren Bader, Plan Bee’s CEO added:“Our clients recognise that sustainability is more than just a footnote or part of their letter heading.

Customers are voting with their feet and their wallets when it comes to restaurants and hotels

who actively support environmental causes.

“In a crowded hospitality market like Glasgow the high quality of produce is important, but often diners are looking for a standout feature.

With their commitment to charity causes and support for the environment the Battlefield Rest stands head and shoulders above the competition. They are committed to high-quality local produce, and it doesn’t get much more local than right up here on the roof.”

Battlefield restaurant’s Marco Giannasi.

London firm to distribute artisanal Italian espresso and roaster machines A London company has beaten off four competitors to win the exclusive rights to distribute a line of authentic Italian hand-built equipment to the UK coffee market.

The equipment, including manual spring lever Torino espresso machines and Gemma coffee roasters, are built by Sweet Coffee Italia, based in Turin, and they are already being sold in Italy and exported to USA, South Korea, The Emirates, and Australia.

Now, Systix Limited has been awarded the contract to distribute the Sweet Coffee Italia roasters and espresso machines to the UK market (http://sweetcoffeeitalia.co.uk).

The Gemma Coffee Roaster, capable of roasting 2kg per cycle, is used by Giacomo Vannelli, winner of the 2014 SIGEP Barista Championship held in Rimini, Italy.

“Above all else I feel in love with the attractive design, and overall quality and reliability of the Sweet Coffee Italia equipment,” said Serhiy Horobets, managing director of Systix.“The Sweet Coffee Italia engineers studied the pros and cons of other manual coffee machines on the market and have improved on them to create the Torino line.

And the fact that Giacomo Vannelli has chosen the Gemma roaster indicates how highly it is regarded for producing quality coffee.

“I was at this year’s London Coffee Festival, and consumers loved the equipment. I’m confident that those UK cafés looking to serve quality artisanal coffee will like our new ‘Bean to Cup’ solution.”

Serhiy Horobets says that he has always had a passion for artisanal coffee-making and started the machine importing side to his

business after 15 years in the food and catering industry (he is a former food operations manager for The Cantaloupe Group, The Big Chill Group and Camino Leisure Holdings).

Sweet Coffee Italia’s roots originate from Domenico Di Santo who in 1947 emigrated from Italy to Brazil, and with his sister started to trade coffee back to Europe. Domenico’s son, Mario Di Santo moved to Turin as a teenager and began to roast and mix high-quality coffee beans from Ethiopia, Brazil, Guatemala, Costa Rica, Jamaica and Indonesia. After opening some successful restaurants and cafés in Turin, Mario di Santo set up Sweet Coffee Italia in 2008.

The Torino lever coffee machine is a manual machine with enhanced coffee pouring capabilities, having been designed and built to last and requiring minimal maintenance, say Systix. The body is stainless steel with chrome lever groups, with polished chrome filter holder, and steam wands in stainless steel, a boiler and a double pressure gauge. The Gemma roaster can roast 2 kg per cycle and is fully automatic with 10 pre-settings, say Systix, and it’s electric, it can be installed in any outlet without gas supply.

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pizza

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

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

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

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

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

What is Assured Advice?

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

www.papa.org.uk

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

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

How does it work?

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

Members can also ask the Association to take up issues and

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

What does Assured Advice cover?

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

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

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

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

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

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

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

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news

SHORTS Sacla’ launch new report Sacla’ has unveiled a major new study into the key emerging trends and habits shaping eating out in the UK. Based on interviews with more than 2,000 nationally-representative pub and restaurant customers, the new report, Eating Out – Today and Tomorrow, explores ever-evolving modern attitudes towards dining out. The report highlights include 66% of all adults describing themselves as passionate about food and drink, 62% describing themselves as totally adventurous in terms of cuisine, 70% of adults being frustrated by some aspects of waiting, rising to 75% of Generation Y. 41% of consumers outlined that recent visitor reviews are a significant help when dining out.

Weight management focus Obesity, and its associated metabolic complications, is an on-going public health issue. It is accepted that there is no single solution to lowering obesity rates. However, the food industry has a part to play in providing food choices that assist in weight management, reflected in the 'Calorie Reduction' pledge as part of the Department of Health Public Health Responsibility Deal.

This pledge currently has 37 industry signatories, who have committed to take action. A Campden BRI conference - NPD challenges for weight management (www.campdenbri.co.uk/weightmanagement-conference.php) – to be held on 15 October, aims to focus on the production of products that assist with weight management.

La Spaziale preview S40 at TuttoFood La Spaziale is launching S40 Suprema - a new professional espresso coffee machine which combines the design of the top range with the practicality sought by baristas, roasters and technicians – and which they previewed at TuttoFood.

Workplace pensions warning Employers across the UK, however small the business, will soon have to provide workplace pensions, even if you employ just one person. It’s the law, warn the Pensions Regulator. Whether you’re a landlady, publican, restaurateur, baker, meat packer or fish fryer, if you employ someone you need to act now (search for the Pensions Regulator online, or go to www.tpr.gov.uk/actnow to find out how and when this affects you).

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Jamie’s Italian teams up with Kimbo Jamie Oliver has announced that Jamie’s Italian has teamed up with Kimbo, the historic Italian brand which embodies the authentic Neapolitan espresso, to launch a new bespoke Italian coffee menu.

Guests at Jamie’s Italian restaurants all over the UK can now enjoy a rich premium blend, obtained from selected origin coffee, subject to strict quality controls and brewed according to extensive knowledge and craftsmanship, typical of the Neapolitan tradition.

Having spent six months meticulously looking for the best classic Neapolitan-style espresso, Jamie Oliver eventually chose Kimbo, whose mission has always been to offer an excellent quality coffee, authentically “made in Italy”, produced with respect for people and the environment.

The new Jamie’s Italian bespoke coffee menu includes a wide selection of coffees, first of all the original and authentic Neapolitan espresso, created to give consumers a rare, special and unmistakable taste.

Guests can also choose from any of the different variations with milk (macchiato, cappuccino, latte) and from the specialty

coffees, including the caffè corretto (with amaretto and cream), caffè marocchino (with chocolate and frothy milk) and caffè sheckerato (fresh espresso shaken up with ice and sugar syrup).

Paola Rubino, chairman of Kimbo, said:“We are absolutely delighted to work with Jamie Oliver and his great team. We share the same love and passion for authenticity and tradition, and this is reflected in the new bespoke coffee menu that we created together.

“This is an exciting opportunity to promote the culture of Neapolitan espresso in the UK through the renowned Jamie’s Italian restaurants and we look forward to a long and successful collaboration.”

Domino’s Pizza raising £1M for teenage cancer trust Domino’s Pizza Group UK has chosen Teenage Cancer Trust as their new charity partner, with a goal to raise £1million over the next two years.

To kick off the partnership, Domino’s delivered over 600 slices of freshly made pizza to young people at Teenage Cancer Trust’s ‘Find Your Sense of Tumour’ conference, the only UK conference for 13-17 year olds with cancer. On the day of the event, young cancer patients shared a #cheesygrin selfie on their Twitter and Facebook feeds (for every #cheesygrin selfie shared, £1 was donated by Domino’s).

Domino’s enlisted the help of cast members from Channel 4 ‘s long running youth drama, Hollyoaks, who shared their #cheesygrin selfies across social media channels, encouraging the public to get involved by uploading and sharing a picture of their #cheesygrin including the @Dominos_UK and @TeenageCancer hashtags - helping to raise money for Teenage Cancer Trust (Domino’s is also the official sponsor of Hollyoaks on Channel 4).

“Voted for by Domino’s Pizza Group employees and franchisees, the two-year partnership aims to raise £1million which will go towards the vital work Teenage

Cancer Trust do to help young people with cancer in the UK. If we reach our target of £1million, we will be able to help fund life changing services right across the country; for example, our £1million could fund 40,000 hours of expert nursing care for young people with cancer,” said David Wild, CEO of Domino’s Pizza UK. There are now 28 specialist Teenage Cancer Trust units in NHS hospitals across the UK and the charity wants every young person with cancer to have access to this specialist support, no matter where they live (www.teenagecancertrust.org).

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news

Spaghetti House to celebrate 60 years Celebrating 60 years of love for pasta and all things Italian, Spaghetti House will be marking its 60th birthday this September with some very special treats.

On 6 September - the day the first Spaghetti House on Goodge Street opened its doors in London - prices will go back to those of 1955 for one day only, when two iconic pasta dishes (Spaghetti Bolognese and Spaghetti Pomodoro) will be offered to guests at 60 pence for a full portion (the offer will be available all day, subject to booking and availability, with a maximum of six guests per booking).

From Monday 7 September to Sunday 18 October, Spaghetti House plan to serve up two classic, Italian regional dishes reinterpreted with a twist. Amatriciana – a sauce usually made with pancetta, chilli and pecorino, is given a coastal touch and presented as Caserecce Amatriciana di Mare (caserecce pasta with sautéed palourde clams, Shetland mussels, tiger prawns, calamari & pancetta, tomato,

garlic, red chilli and parsley). Fettuccine con Polpettine – the classic pasta with meatballs - will be glammed up with venison to become Fettuccine con Polpettine di Cervo with seasonal wild mushrooms, a rich tomato and game sauce and drizzled with truffle oil.

From September to November, guests visiting Spaghetti House will also be able to enter a competition to ‘Win a 3 Day Break in Puglia’ with a visit to the renowned Antinori’s Tormaresca winery in the Castel del Monte area. A unique piece of medieval military architecture, Castel del Monte is a blend of elements from classical antiquity, the Islamic Orient and north European Cistercian Gothic, a true ‘must see’ place.

In the run up to the celebrations, Spaghetti House has been inviting guests, past and present, to send their comments, pictures and memories over the last six decades by logging into a dedicated page on their web site

New macaroni cheese bites Specialists in Tex-Mex and American food, Funnybones Foodservice (www.funnybones.co.uk) say that they have brought an iconic product from across the pond to the UK foodservice market in the form of their new Rio Pacific Macaroni Cheese Bites.

Traditionally viewed as an American comfort food, macaroni and cheese is a much-loved dish usually served baked as a main meal.

Offering a twist on a classic, Funnybones says that it has taken everything that makes this dish great and incorporated it into bite-size croquettes of gooey ‘mac ‘n’ cheese goodness that are sure to hit the spot with UK diners.

Macaroni pasta is paired with a mature cheddar cheese sauce (using a recipe unique to

www.papa.org.uk

Funnybones) and covered in a crispy oaty coating that perfectly complements the soft, creamy, filling. Working equally as well as a starter, snack, side dish or part of a sharing platter Macaroni Cheese Bites are hugely versatile – making them a great choice for everyone from pubs, bars and restaurants to mobile catering units and fast food outlets, suggest Funnybones.

Available in 6x1kg bags, for best results simply deep fry from frozen in preheated oil at 180°C for 3-4 minutes or until golden brown. The bites can also be oven baked.

http://www.spaghettihouse.co.uk/ memories/ Spaghetti House continues to evolve in locations spanning the high street, the London urban villages and a retail centre at Westfield London. It was two talented Northern Italians – Simone Lavarini and Lorenzo Fraquelli – who opened their first, now famous Spaghetti House in London’s Goodge Street in 1955.

Originally a house, initially only the ground floor served food, and the venue perfectly fitted the founders’ vision of inviting people to their home rather than to a restaurant, with a true Italian welcome, to eat genuine Italian food.

Today the original Spaghetti House is still open and operates from all of its four floors. Spaghetti House was, without doubt, the forerunner of Italian restaurants in the 50’s and 60’s – and although at that time nobody talked about ‘Mediterranean diet’ – this is exactly what it served, and still does.

CQS introduces new range of exclusive pasta sauces Continental Quattro Stagioni (CQS), supplier of a wide range of food and drink to multiple and independent restaurant groups, hotels, bars & clubs, fast food outlets and regional catering wholesalers has introduced a new range of Teresa Lambarelli’s Pasta Sauces.

The new range comprising four sauces has a unique and intense flavour created by the use of authentic Italian ingredients, including Italian plum tomatoes and fresh local ingredients.

These traditional pasta sauces are based on the recipes of Teresa Lambarelli’s grandmother.

Originating from a small village in southern Italy – Accadia di Puglia - Teresa’s grandmother devised many different sauces to help feed her family and friends. These recipes have been handed down through the generations using the best of Italian ingredients ensuring that the pasta sauces are always fresh and full of flavour.

No added sugar makes these sauces great for diabetics and no gluten containing ingredients

makes the sauces great for those suffering with coeliac disease, point out CQS (www.continentalfood.co.uk).

The four sauces include Napoletana (a rich tomato sauce with garlic, oregano and fresh basil), Arrabbiata (a spicy tomato sauce with fresh green chilies, garlic, oregano and fresh basil), The Godfather Sauce (a very spicy sauce with fresh green chilies, black olives, oregano, garlic and fresh basil) and In Campagna (a rich tomato sauce with whole green olives, sundried tomatoes, oregano, garlic and fresh basil).

The range is available in cases of 6 x 350g with list prices starting from £16.80.

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The Pizza Pasta & Italian Food Industry Awards 2015 14

Overall Supermarket Section Sponsor

Overall Independent Section Sponsor

August 2015

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papa industry awards 2015 he Pizza, Pasta and Italian Foods Association Awards Dinner, known to all as the PAPA Awards, has become a key annual event for everyone in our industry. It’s awaited with keen anticipation not only by those nominated for a PAPA award but also by many who just enjoy the fact that it’s a great party.

Getting the balance right between these two aspects is not always easy. Too much sitting quietly, politely applauding each award winner can sometimes take the shine off the party. Raucous partying, meanwhile, is not entirely conducive to recognising the successes of our fellow professionals.

The XXVI Annual Pizza, Pasta and Italian Food Association Awards, to give them their formal title, has built upon the successes of last year. We’ve been doing some research into flow management and learned from other awards ceremonies to bring a fabulous night for 2015.

Our events manager, Pam Sainsbury with guidance from sponsors and the PAPA Management Committee has been to work tweaking things for November.

Recognising the fact that most people are there to network with colleagues and contacts, it’s best to allow enough time for that to happen leading up to the award presentations.

We’ve been to work on the announcements and the order and we’ve reduced the time taken to present each award.

The focus of the evening is on the awards with plenty of opportunity to network and socialise. The intention is to ensure that each award, the winners and the sponsors receive the recognition they deserve and engages the attention of everyone in the room.

To ensure 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

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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 Tuesday, 1 September 2015. 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 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 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, customer area and preparation areas, (with preparation underway) and a voucher for a meal for two for the ‘mystery judges’, . 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.

The platinum award winner will receive a free sign-up to JUST EAT, plus 50,000 co-branded menus printed on the house. If you’re already with JUST EAT, you’ll be refunded your sign-up fee in full, and will also receive those free menus.

Gold award winners will receive £200 toward their JUST EAT signup, plus £200 towards menu printing. Again, if you’re already with JUST EAT, you’ll receive that £200 back as part refund of your initial sign-up fee.

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

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papa industry awards 2015 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.

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.

What to send in: Details of the overall performance of the business in the last year will 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 SUPERMARKET 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.

CONVENIENCE STORE PIZZA RETAILER 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

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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.

CHILLED SUPERMARKET 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 1st September 2015 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.

INNOVATIVE FOOD TO GO AWARD This award will recognise the dynamic and expansive role played by businesses with Italian food at their core who bring authentic Italian cuisine to the ever growing food to go market. This category is open to any business or division that has begun offering Italian Food To Go since 1 September 2014.

Judging: Details of the launch and product range of the business in the last year will be required, highlighting how the offering brings in a new market. 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 visit/order a delivery meal 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.

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 1st September 2015 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

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 short-listed in this category may be invited to submit samples (or make presentations) for judging in the Autumn.

THE PIZZA AND PASTA MARKETING AWARD This award is aims to recognise 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. and the success of the campaign.

THE AWARD QUALIFYING PERIOD IS: 1 September 2014 to 31 August, 2015.

AWARDS CLOSING DATE : 1st Sepember 2015.

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PIZZA CHEF 2015

Ahead: w e i V e h T

PIZZA CHEF of the year 2015 copyright: Deniss/bigstockphoto.com

ere at PAPA we just love this time of the year. We’re just a couple of months away from the greatest road trip alive – the five regional heats of the Pizza Chef of the Year Competition.

With up to 30 pizzas cooked for each heat we are in for a treat from the finest pizza chefs in the country.

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THE VENUES THIS YEAR ARE: SCOTLAND HEAT 10.30am, Monday, 19 October La Favorita, 325 Leith Walk, Edinburgh EH7 5HR NORTHERN HEAT 11am, Tuesday, 20 October Stateside Foods Ltd, 31-34 Great Bank Road, Wingate Industrial Park, Westhoughton, Bolton BL5 3XU MIDLANDS HEAT 11am, Tuesday, 21 October Portobello Restaurant, 17-19 High Street, Aldridge, Walsall, W. Mids WS9 8LX SOUTH WEST HEAT 12 noon, Monday, 26 October Il Michelangelo Restaurant, 50a Knightstone Road, Weston-SuperMare BS23 2BE SOUTH EAST HEAT 11am, Thursday, 29 October Equipline, Ashley House, Ashley Road, Uxbridge UB8 2GA A huge thank you to each of our hosts for their support, we can’t wait to visit new places and revisit old friends alike. In the meantime, we’re now waiting with baited breath for the amazing recipes to come in.

We’ll then be sending them off to our judges and choosing the

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best to attend each heat.

Why not send in pictures of your entries along with the recipes, we’ll create an online gallery and we’ll feature them on our social media feeds, too.

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

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

Whitworth Bros Vivo Flour Pizza Chef of the Year Whitworth Bros Vivo Italian Style Pizza flour are again the sponsor of the ‘margherita style’ pizza, which will be judged ‘blind’ by the judging panel

VIVO, Italian Style Pizza Flour is made from high protein hard wheats and is milled to give a flour that will produce a firm, strong dough. Suitable for all types of bases – will produce thin and crispy, or crisp crust and a chewy crumb for that authentic Italian pizza taste.

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. Contestants will be required to produce a pizza with either or both of the following meats from the SuperTops range: Supertops Premium Spicy Beef chunks Premium beef, carefully blended with spices for a hot and spicy kick. Delicious on pizzas, nachos and jacket potatoes. Free flowing IQF for easy portion control.

Supertops Diced Chorizo ‘Spicy Spanish inspired cured pork sausage seasoned with paprika. Delicious for pizza, salads and pasta. Free flowing for easy portion control.

Mozzarella Cucina Pizza Chef of the Year The Galbani group is the Italian leader in the dairy produce market and one of the top manufacturers in the cured meats market; it sells more than 300 products in 50 different Countries.

The Galbani Mozzarella range for cooking is recommended for hot usage due to the lower moisture content compared to the variants in brine which makes it the perfect cheese for grilling or baking while still maintaining that taste and texture of mozzarella that consumers expect. Contestants will be required to produce a pizza to showcase the Galbani Mozzarella Cucina Balls (12 x 125g).

Kuk’d.com Pizza Chef of the Year Kukd is a new online and mobile takeaway ordering and table reservations services company, which will be launching in Summer 2015.

Kukd is made up of the newest and brightest sparks from the fields of technology, IT, design and marketing.

In this category judges will be looking for the best creative pizza for design and taste – let your imagination run wild! We’re looking here at fusion and concept designs that take the traditional pizza and move it forward in a new direction.

CLOSING DATE FOR FINAL RECIPES 31st August 2015 August 2015

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PASTA CHEF 2015

PASTA CHEF

of the year 2015

hen you launch anything new you always have a bit of trepidation, of nervousness. Will it work out? Will people like it? In the case of the Pasta Chef of the Year we’re looking forward with none of that. We are sooooooo excited!

We’ve lined up a fabulous range of Keck Pasta – ready to (h)eat. Available across the country from their UK distributors, Food Team International, this range of long, short and filled pastas are set to deliver an utterly exquisite range of dishes for our judges to savour.

The heats will run alongside the Pizza Chef of the Year competition to make for a culinary colossus for the judging team but a fantastic new opportunity for chefs. With another £500 up for grabs, chefs must create a unique dish or an inventive re-imagining of a classic dish.

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

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CLOSING DATE FOR FINAL RECIPES 31st August 2015 sponsored by

copyright: Cuidanet/bigstockphoto.com

Ahead: w e i V e h T

WIN

£500!

August 2015

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www.papa.org.uk

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2015 Reserve your place for a great 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 12th November 2015 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Draw in aid of

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 2015 PAPA Awards Dinner at £2250 + VAT . . . . . . place(s) at the 2015 PAPA Awards Dinner at £235 + VAT per place Please note that all bookings made and invoiced must be paid for prior to the event.

Cheques should be made payable to 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.

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

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

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

Bandits at 10 O’Clock!

This year’s after dinner entertainment is sure to hit a high note as The Party Bandits bring their foot-stomping, booty-shaking wall of sound to the PAPA Industry Awards.

Hailing from Wales, the Land of Song - with an Italian connection thrown in for good measure - the band showcases two exceptional singers backed by superb musicians. From all time classics to modern masterpieces, there’s something for everyone as the Bandits tear into hit after hit after hit.

Hide your awards and lock all the doors the Party Bandits are coming to steal the show!

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A

ce Pans has recently invested in state of the art machinery and set up a new manufacturing facility in Halifax, making it the UK’s leading manufacturer and supplier of pizza pans and light equipment.

Now with four sites offering the complete manufacturing package Ace Pans is firmly placed to provide the best product at the most competitive price in the market.

MD Steve Lawlor says, “Ace Pans now stocks at any given time over 10,000 pizza pans, separators and screens so that we can react to both our large contract chains and our independent customers”.

Ace Pans manufacture pizza pans from 6-28 inches in depths from 0.5 inches thin crust to 2 inches deep pan in both black iron and aluminium.

www.papa.org.uk

· · · ·

Made in England Free Delivery Lowest guaranteed price Direct from the manufacturer

Contact Ace Pans today to place your order:Ace pans ltd Unit 10 Lee Bridge Dean Clough Industrial park Halifax HX3 5AT Tel 01422 322107 www.acepans.co.uk

Acepans Ltd Unit 4 Skelmanthorpe Technology Park, Pennine Court Huddersfield HD8 9GA Tel: 01484 861516 Sales@acepans.co.uk

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papa news

Q&A with Freiberger UK Ltd’s Richard Harrow, PAPA’s new chairman How did you get into the food business?

I came into the food industry straight from school, working in a regional retailer called Bishops (now Budgens) at a very small store in Horley in Surrey. My first role was in the delicatessen counter cutting up bacon!

Can you tell us a little bit about your career to date, and the companies you have worked for?

Quite varied really. My first few years were spent in stores from the first role to deli manager, then deputy manager, before moving to Head Office as support for one of the marketing/buyer managers.

Here, I was encouraged to study as I had no formal qualifications to speak of. I then studied as night school for an HNC in Business Studies - three years in total as I had to do a foundation year (lack of paying attention at school really came home!) then two years. I also then did a marketing diploma for a year, so four years at night school.

In between, I left Bishops and went to work for a company called Froqual, a co-operative for frozen vegetables followed by another move to Tendafrost, another company selling frozen vegetables. It was at Tendafrost that I first came into contact with Freiberger. I first joined Freiberger in 1994 when we set up the UK office with two ladies from my old company, and this year marks my twenty first year with the company. We now sell in two weeks what we sold in the first full year!

Have you been involved in any “game-changing” products, brands or industry developments?

We were the first company to bring frozen Stone Oven Pizza

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to the UK market. It came about from development work with customers, Marks and Spencer first to launch as they saw the introduction of Stone Oven as being added value as the market at this time did not offer stone oven in frozen. It was seen as tapping into real Italian style pizza.

I was also instrumental in our group acquiring Stateside Foods so that we now cover not only frozen but chilled pizza too strategically a very important development. We saw that the UK market for chilled pizza was growing in tandem with frozen, whilst we did offer long life chilled we could not offer products for what was then 45% of the market. Also, when we looked at recent trends the chilled market was growing faster than frozen so we saw a natural fit with our frozen business. Acquiring Stateside has not really impacted on our European market which is served from our German and Austrian sites (this is where all the frozen pizzas are also made).

What does your current role at Freiberger involve?

Very wide scope with a small UK team, my role is very varied, from strategy, P&L responsibility, logistics, personnel responsibilities, marketing and work with my account teams on most UK retailer accounts.

What do you think are some of the current opportunities for the pizza, pasta and Italian food business in the UK? The market still continues to grow, but we are seeing more and more developments across so many areas where it is about the individual. The companies that succeed will be those that can tailor their product (s) to

meet the needs to their chosen targets, however individualism brings many challenges if you want scale.

And some of the challenges?

The continual pressure from the health lobby which seems at odds with consumers who see our products as those to be enjoyed ranging from everyday larder items to a weekend treat or a meal out for a special occasion. Also, the ever-growing complexity of doing business from legislation to the requirement of total transparency for the consumer.

Whilst the last point is absolutely correct it does add more complexity to the supply chain.

In enlarging upon this, what impact do you think dealing with the health lobby and legislation will ultimately have on the nature/cost of pizza for consumers? (particularly against the backdrop of having to meet the requirements of more demanding, ‘individual’ consumers).

This is a difficult one because with massive over capacity in the frozen market the ability to reflect higher costs for anything is nearly impossible. Our biggest danger is continual deflation in

the market. You are correct, there will be and have been costs in meeting the requirements, but this has not been reflected in consumer prices but has resulted in higher input costs.

How do you see the role of PAPA developing in the future?

Our aim is to attract more sector representation onto the committee so that we can ensure that our diverse industry has a focal point to raise issues and to project just how important we are both to the economy and to people’s daily lives. We need to project this not only to government but NGO’s and consumers.

Are there any specific areas of interest to the sector that you hope to be addressing in your role at PAPA? My first role as chairman will be to illicit the views of the committee to ensure we focus on issues that are important to the membership.

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We W e manufac manufacture manufa acture c hargioni har gioni pizza pizza toppings t pp ng toppin gs o We als e a c produ of range Halal s ct produ

sales@pizza-toppings.co.uk www.pizza-toppings.co.uk

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s g n i p Top pizza ys when it comes to da e es th ” es go g in “Anyth t here, there’s still a ou d fin e w as t bu , toppings tic, traditional and authen strong place for the urs. premium Italian flavo

Evolving landscape Dawn Farms, a leading European supplier of cooked and fermented ready-to-eat (RTE) meat toppings, believes trends across the pizza landscape are currently evolving in a number of directions rather than following one particular route.

The company, a key supplier of innovative cooked meat toppings for some of the best known pizza brands in the world, is seeing a number of attention-grabbing trends emerging, influencing both 'decadence' as well as 'less is more' lifestyles.

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"Pizza's popularity is largely due to its ability to satisfy cravings as an indulgent treat. It's also affordable, ideal for sharing and an increasingly versatile flavour carrier, which are key factors among its main target audience of families and Millennials,” says Conor Cahill, who heads Dawn Farms' Science and Innovation Centre in Naas, Co. Kildare.

“And with consumers becoming more attuned to healthy eating messages, Dawn Farms believes pizza has an opportunity to be seen as a more

versatile meal solution. For example, we can help consumers feel better about eating pizza more often by using high quality, innovative wholesome ingredients and taking on board portion control advice.”

In the area of indulgence, Dawn Farms has noticed how beef toppings have bounced back over the last 12 months, such as Pizza Hut’s Americaninspired Philly Cheese Steak (with shaved beef). Beef has been featuring a lot more frequently on UK menus in the first quarter of this year compared with the

same period last year, according to Technomic MenuMonitor (for example spicy beef, bbq brisket).

Technomic also reports that chorizo is by far the fastestgrowing meat topping in terms of menu incidence, growing more than three times quicker than any other meat topping due to its versatility across different cuisines like American and Mexican.

"There's no doubt chorizo has benefited hugely from pepperoni’s enduring popularity, still the most popular topping on pizza menus, followed by chicken and ham, with meatballs and August 2015

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pizza toppings bacon included in the fastest growing category," adds Conor Cahill.

“Dawn Farms has also seen pancetta and prosciutto appear more frequently on pizza menus in the last five years, suggesting a move to more gourmet, speciality pizzas. Certainly speciality or ‘house’ pizza recipes are helping to keep pizza relevant to changing food trends. Sausage, and indeed pork in general, has been among other fast-growing sectors, thanks in part to the pulled pork trend, while torn Mediterranean-inspired sausage toppings and hot dog slices have been popular, albeit appealing to different consumer types.”

The trend towards pulled meats like pulled pork is gradually emerging on pizza toppings in both foodservice and retail, with pulled ham hock in greater demand, report Dawn.

Eating pulled meat out of home offers a little piece of indulgence and home comfort, with less associations with fast food (for example, Papa John’s Kansas City Slow-cooked Spicy Pulled Pork).

What’s trending?

Dawn Farms believes that spicy sauce is definitely a trend to watch. According to Technomic, spicy sauces such as peri peri and kimchi grew by 75% between 2012 and 2014 on menus overall.

Spicier sauces – often tomatobased like Dr Oetker’s new Spicy Limited Edition Pollo Arrabiatta – can either enhance the mild kick provided by spicy meats such as pepperoni and chorizo, or create a more flavoursome platform for milder meat ingredients such as chicken.

Flavoured chicken such as Tikka, Tandoori, Mexican and Moroccan can bring a completely new dimension to pizzas too.

Sweet, spicy and smoky flavours are coming more to the fore through increased use of meats like chorizo, jalapeno pepperoni, bbq pulled pork as well as

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peppers, chillies and sauces.

One trend in pizza is clearly towards hitting the all-day snacking opportunity rather than limiting it to the evening occasion. Slices targeting both adults and kids are becoming more common in chilled as well as some innovative products such as Green Isle’s Pizza Melt (“Pizza in a Bun Double The Fun”), and more sub-based pizzas providing a clear challenge to the growing hot sandwich category.

This also fits with a move towards using portion control, to help people fit the food they enjoy into busy lifestyles, feel Dawn.

Breakfast pizza is one trend which is fast-growing in the US but hasn’t quite made an impact here yet.

"It will be interesting to watch this space - much is happening in the snacking-on-the-go sector and the landscape is constantly evolving," says Conor Cahill.

Dawn Farms also observes that consumers are seeking to achieve greater control over health, portion size and costs, and see this as a long term trend. As a result, it anticipates seeing a greater variety of portion sizes in meal solutions at a retail level, allowing consumers to mix and match.

An example of this is the trend towards customisation with toppings, like Domino’s Create Your Own Pizza Legend, Pizza Express Create Your Own campaign or Nestle’s DiGiorno Design A Pizza Kit with Chicken and Green Peppers or Pepperoni, showing that the opportunity for personalisation extends to retail pizzas.

The same is true for 'less is more'. So-called 'stealth health' is potentially a growing trend in pizza - for example, cauliflower has been turned into pizza dough, fresh herbs, wholegrain crusts and the addition of seeds.

These work well with flavoured chicken and leaner proteins, point out Dawn.

"An interesting trend we’ve picked up on from other sectors such as sandwiches and ready meals is that healthy lines shouldn’t be limited to poultry," adds Conor Cahill. "Spicy lean beef and duck can provide a healthy yet indulgent eating experience. Goodfella’s recently

launched a Meteor Meatball pizza under its new Little Fella’s range.

As well as sausage meatballs it contains red pepper puree, low fat mozzarella cheese, claiming to be a source of fibre and counts as one of the five a day."

Dawn Farms is confident that pizzas are perfectly placed to capitalise on consumers’ quest for flavour excitement via flavoursome cooked meat ingredients in innovative builds, alongside the traditional mainstays of authentic Italian and indulgent American recipes. The company remains convinced that a greater choice of healthier options is sure to resonate among a growing audience.

Dawn Farms (www.dawnfarms.ie) publishes a popular weekly Top 9 for Friday trend ezine (for further information contact info@dawnfarms.ie).

High quality “With so many outlets now serving pizzas, it’s important for specialist Italian restaurants to ensure they use high quality ingredients for toppings to create ‘the true taste of Italy’ and give themselves a point of difference as well as ensuring that they offer a range of combinations to suit all tastes,” says senior brand manager at Galbani, Christopher Pihoue.

“Mozzarella is perhaps the first Italian cheese that comes to mind when thinking about pizza toppings and as the choice of Italian chefs and the number one Italian cheese brand in Italy and the UK, according to our research, Galbani is a great choice.”

The Galbani brand is certainly a firm favourite with Maurizio Bocchi at his restaurant, La Locanda in Gisburn, near Clitheroe in Lancashire.

“Galbani Mozzarella is the only one that gives consistent quality every time. Not only does it have a fantastic taste, but it is also great quality for cooking. It is so flexible I use it wherever I can,” says Maurizio Bocchi.

With a wide range,

from blocks to balls and slices, Galbani reports that it can offer mozzarella products to suit all establishments to enhance their Italian offering, with the quality and taste that will ensure it remains a firm menu favourite.

And with pizza now seen as less of a takeaway option, the emphasis on quality over quantity is clear, feel the brand who can claim over 130 years of heritage, and pride themselves on their quality, culture and tradition of Italian cuisine whilst continuing to drive innovation.

Their new Galbani Mozzarella 25g slices are a perfect, no-fuss, quality product that can be used to create delicious pizzas, suggest Galbani. Pre-cut slices not only mean that prep time is significantly reduced, but also that portion sizes are consistent – great for outlets looking to make their ingredients go further.

Available in a handy re-sealable 1kg tub and preserved in brine for up to two days once opened, (as long as its kept refrigerated at all times and remaining slices left in the brine), outlets need only use what they need, thus avoiding any wastage.

The product can also be taken straight from the fridge to the prep area with no need to waste time chopping or slicing – just instant, high quality Italian mozzarella on hand to create the perfect pizza!

The Galbani brand cater for meat lovers too in the form of Galbani Prosciutto (x10 500g) or Galbani Salami (sliced x 4 500g) as an alternative to Pepperoni (www.lactalisfs.co.uk/galbani).

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pizza toppings Meadow Cheese pizza stretch.

New product development Ornua, formally known as the Irish Dairy Board has invested significantly into its Meadow Cheese dairy ingredients business in CMS Technology. This unique process of shredding mozzarella and mozzarella blends provides products that are ideal for the pizza and Italian food market, claim the company.

The new products will be available under the Palatina Taste Partners brand and include Mozzarella, Mozzarella and Cheddar, Melt and Cheese Ropes.

CMS Technology delivers a range of products that have a consistent shred that is easier to handle with no clumping and no fines, report Ornua and so customers will see the benefit in terms of excellent cook quality with no burning, outstanding stretch, generous coverage, as well as plentiful and even melt with no wastage.

Palatina Mozzarella has a distinctive creamy flavour, generous appearance and excellent stretch- once cooked with CMS Technology allowing the product to stay softer for longer once melted, and also giving great oven to plate consistency.

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Palatina Mozzarella and Cheddar is an ideal topping with great coverage and even cook, suggest Ornua (the Cheddar adds a complementary rich and distinctive flavour to the creamy mozzarella).

Palatina Melt uses mozzarella to give an outstanding clean taste whilst still offering excellent performance in a number of cooked applications providing the value product to the Palatina range.

Palatina Cheese Ropes have also been developed using ‘restricted melt technology’. This

enables them to withstand baking at high temperatures without losing shape, flavour or form (more information can be found at www.meadowcheese.co.uk).

Traditional For the re-discovery of the traditional taste of a good, simple Italian pizza – namely, fewer ingredients of higher quality L’Aquila (www.laquila.co.uk) says that it can offer Sorriso naturally sun-ripened Roasted Tomatoes and Sorriso Ligurian PDO Crushed Basil.

Their Sorriso Naturally SunRipened Roasted Tomatoes come in marinated or au natural formats, and their simply sunripened tomato quarters are semi-dried and preserved in oil, or, for an extra clean label say the firm, simply in the water they are roasted in and offering an innovative, full flavoured semidried tomato, which retains freshness and flavour and has a low salt content that helps manufactures comply with healthy guidelines.

Sorriso Ligurian PDO Crushed Basil comes from the Italian

Sorriso naturally sun-ripened Roasted Tomatoes in oil (left) and Sorriso Ligurian PDO Crushed Basil (right).

August 2015

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pizza toppings region of Liguria, home of the renowned “pesto alla Genovese” and where sweet basil grows at its best. The leaves are simply crushed and preserved in oil, with a particular process that does not involve any heat treatment so as to preserve the fresh, aromatic and delicate taste of the PDO Ligurian basil. It sits perfectly on top of pizzas, say L’Aquila, and as an ingredient on its own, as part of a pesto or other basil-flavoured sauce.

At the same time, recognise L’Aquila, consumers’ palates are becoming curious and so they also offer more decadent toppings too.

Sorriso Caramelised Balsamic Onion Pearls features tiny, sweet and crunchy pearl onions caramelised in a syrupy Balsamic Vinegar reduction. The Balsamic glaze texture ensures an optimal and light coating of every onion for consistent sweetness and flavour, say L’Aquila.

L’Aquila Salsa Truffina is an earthy, coarse sauce that blends champignon mushrooms and Italian truffles with extra virgin olive oil and traditional “soffritto”

www.papa.org.uk

vegetables, perfect to give an innovative and decadent layer of flavour to mushroom, cheese or cured meat based pizzas, suggest the company.

“Pizza is an all-time favourite whether in a restaurant, as a takeaway or even homemade.

The flavours and toppings however, have started to delve further than the basic staple Italian ingredients,” says Lara Bicknell, sales director at newlylaunched Good Deli Company (www.gooddelicompany.co.uk), a subsidiary of Donatantonio, a supplier of global speciality ingredients and fine foods with a dedication to sourcing premium ingredients and bringing an authentic and quality element to those enjoying it.

“There seems to be a trend in branching out for flavours and heat with chilli still proving a best seller. In addition to basic peppers, authentic spiced sauces such as ‘Nduja paste bring heat to a dish whilst adding a smoked pork enhancement.”

The Good Deli Company’s ‘Nduja is a full flavoured paste featuring a combination of pork

from Calabrian pigs in the southern tip of Italy, spicy red peppers and extra virgin olive oil.

It enhances food and helps to capitalise on the consumer demand for authentic, spicy Italian flavours.

“Pizza doesn’t have to be complicated and a few of the right ingredients can make a dish flavourful without trying to overcompensate. Whilst doing this, catering operators sometimes prefer the less time consuming options but still want to offer quality. Good Deli Company offer a range of grilled vegetables which work perfectly for this, these include mushrooms, courgettes,

artichokes and yellow and red peppers,” adds Lara Bicknell.

Even though the search for extra flavour enhancements continues, for those wishing to stick to the basics, Good Deli Company also offers a premium San Marzano plum tomato which can not only work as a part of the pizza base, but will also add quality, flavour and authenticity (available in two tin sizes with a 28 day shelf life).

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preview

The Food Entrepreneur Show – which claims to be the UK’s only show dedicated to entrepreneurs striving for success in the food and drink industry – will return to ExCeL on the 29 and 30 of September, 2015.

Business platform This free to attend show has become a key event for business growth and expansion in one of the most vibrant and fastchanging sectors in British business today, offering a good platform to start, grow, or improve your food business.

Under one roof there will be the industry’s most influential and innovative business owners, decision makers and suppliers to help deliver an event rich in education, information and advice.

Back for its third edition, this exhibition and conference has already assisted thousands of entrepreneurs and food business owners in developing and establishing their business dream, say the event’s organisers, whether it’s developing an independent family-owned

favourite into a world-class restaurant, building a small takeaway on a quiet street into a national chain, or expanding your brand in the most innovative and creative ways.

This year, over 6,000 visitors are expected to attend the ExCeL London to take advantage of the exclusive schedule of seminars, interactive features, networking opportunities, live demonstrations and exhibitors.

“We’re absolutely thrilled to bring our event back to the ExCeL. As the premier show for the takeaway sector’s most exciting and progressive businesses, our exhibition is looking better than ever to providing the platform for the industry’s most forward-thinking and unique food-to-go professionals,” said event director James Williams.

Seminars There will be a total of 85 seminars delivered by the foremost experts in the field, helping to create the most informative and educationally invaluable event for professionals operating in the sector. An unparalleled level of guidance and advice will be delivered on a diverse range of issues and topics, with content and delivery to inspire visitors to build the blocks to their business empire and scale new heights of prosperity.

Direction will be given on how new levels of profit can be secured, how you can go from being a local business to a nationally recognised conglomerate, vital guidance on new EU regulations on food labelling, and the latest innovations changing the landscape of the food industry.

Panel sessions The panel sessions will offer an opportunity to listen and interact with industry leaders as they discuss the current key issues within the food profession, providing knowledge, information and advice to assist visitors in building their business and evolving their brand.

Sessions will look at innovative marketing ideas, hygiene strategies, advice on creating a modern kitchen, and

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essential information on free from food and allergy awareness.

Keynote speakers A collective amassing of knowledge, experience and innovation make up the show’s outstanding selection of speakers. Amongst them are Graham Corfield (UK managing director of Just Eat), Gourmet Burger Kitchen CEO, Alasdair Murdoch, Ajmal Mushtaq (chef director of the multi-award winning Mushtaqs Restaurant) and Caroline Oldham (founder of biteappy, the smartphone app that provides a worldwide restaurant search for people with food allergies, intolerances and special diets).

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preview education and guidance on the EU Food Information for Consumers Regulation, which requires food businesses to provide allergy information on unpackaged food.

To achieve this objective, a number of exhibitors will be present and a selection of seminars available with a focus on the subject. Amongst them is biteappy and Eat-Smart Foods, an allergen free food manufacturer that supports people with conditions such as coeliac disease, and neurological disorders like autism.

The new food allergen laws will be covered by Allergen Smart, which is an online resource to ensure food businesses implement the new EU regulations correctly.

Free-from food The Food Entrepreneur Show has a steadfast commitment to the population with special dietary conditions and therefore provides a big focus on special dietary needs through its range of content.

As well as delivering the latest information on dietary requirements, the show will also provide comprehensive Services and suppliers 200 of the food industry’s most influential and progressive businesses will be at the ExCeL across all three shows, bringing visitors the widest range of innovative services and supplies with the expert experience and knowledge to assist in business expansion.

Every form of supplier relevant to the food profession and with a distinguished reputation for helping businesses to grow will be present, from health and safety experts and interior designers to mobile and event catering and marketing professionals. Just Eat, the Artisan Food Trail and biteappy will be exhibiting.

www.papa.org.uk

Pitch to the Experts Pitch to the Experts is an exciting, live Dragons’ Den-style feature where aspiring entrepreneurs and business owners bite the bullet and stand in front of an expert panel of investors (and a live audience) and attempt to persuade them to put their money where your mouth is in the most important pitch of your life.

Impress one of the judges enough and you could be on the receiving end of £10,000 worth of investment. If you think you have the business plan that can blow away the rest of the competition, then this is an unmissable opportunity to get in front of an active investor

How do you get to go?

The Food Entrepreneur Show, Takeaway Innovation Expo, and Street Food Live take place on Tuesday 29 and Wednesday 30 September at ExCeL London, and are absolutely free to attend (to find out more information on everything that’s happening at the shows visit www.foodentrepreneurshow.co.uk, or register to attend at http://www.foodentrepreneurshow.co.uk// tracker.asp?code=PAPAFE15).

base from varying sectors of the same network. Not only will the event provide you with expert and honest opinions on the viability of your business proposal and its potential to succeed, but it also offers a genuine ‘next step’ opportunity – and you’ll either be banking a cheque or receive mentoring that will ensure you become investor-ready.

Takeaway Innovation Awards The Takeaway Innovation Awards return to celebrate the pioneers that have made an outstanding impact on the food industry in the past 12 months.

With four awards up for grabs, the nominees are those who have a product or service that is breaking boundaries in the food sector. The categories are Enterprise Award Recognition for an outstanding economic impact on the food sector.

Innovation Award A celebration of an idea which has truly pushed the boundaries of design through creativity and uniqueness in the food sector.

Food Allergy Awareness Award This rewards the creator of the product or service that has made the transition of the new food allergen laws into kitchens.

The Visitors' Choice Award Here, the visitor is the judge.

After viewing every innovation on our specially designed wall, visitors can then interact with the nominees that caught the eye. Once you’ve made your choice, use the power of the hashtag alongside the name of your nomination to give them a chance of winning.

Networking The networking opportunities are on a national and international scale; here, you have the invaluable chance to make direct contact with around 6,000 takeaway and restaurant owners and take firm steps in growing your business.

A unique networking area, sponsored by Showpiece Design, gives you the opportunity to potentially create long lasting business relationships with hundreds of other like-minded visitors, all from a comfortable setting.

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equipment

Pizza prep Space-saving catering kit that also facilitates safe, efficient working is what’s required when it comes to pizza preparation. The availability of extra storage space can help too.

Efficient “In a busy Italian restaurant fast and efficient pizza preparation is essential whether that is front or back of house. If chefs have the correct equipment for prepping pizza, it can make a huge difference, not only to the quality of pizza served but also to the speed, efficiency and capacity of the kitchen,” says Heather Beattie, product brand manager for Nisbets (www.nisbets.co.uk).

“Refrigerated prep counters with built in toppers are an essential piece of equipment, not only for keeping the pizza toppings fresh, but also for ensuring that everything is on hand quickly and easily. The under counter space is ideal for storing pizza doughs. No matter the size of your kitchen or prep area there are products in the Polar range from Nisbets, for example, which can provide operators with a variety of solutions.”

Featuring fan assisted cooling to provide even distribution of the cold air throughout the cabinet, as well as within the topper, the 2 door, 254l (G604) or the 3 door, 390Ltr (G605) stainless steel refrigerated prep counters from Polar have been created to ensure that pizza chefs have everything to hand and within easy reach.

Both feature an impressive 35mm of insulation to help with energy efficiency and have 34

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height adjustable shelves in the under counter storage area for complete flexibility. Within the topper the two door model has capacity for 5x 1/6 Gastronorm containers, whilst the three door model can fit in 8x 1/4 Gastronorm containers. With both models featuring a stainless steel hinged cover to protect the ingredients, as well as auto defrost and a constant digital display for complete peace of mind, the Polar range of counters will help to make any pizza preparation area faster and more efficient.

For those who prefer a marble work surface to keep the pizza dough cool, then the three door Pizza/Salad Prep counter could be of interest. Featuring Gastronorm containers which fit flush to the counter top, chefs can simply dip in and throw toppings straight onto the pizza. It comes complete with a sneeze screen and auto return under-counter doors for when chefs hands are full (all Polar products come with a two year warranty for peace of mind, say Nisbets).

“It is not just large equipment that can make a pizza chef’s life easier. There are many pieces of light equipment that are essential too,” adds Heather Beattie.

“Featuring an ergonomic design, a large stainless steel wheel for thicker crusts and tough plastic handles, the Vogue Pizza Wheel is available in three colours (black, red, green) and is as suitable for using back of house as it is for sending out with the pizza front of house.

“And if you are looking to get a crisper base on your pizzas then the Vogue flat based pizza screens allow for greater circulation of air around the base to eliminate wet or soft bases.

Available in a variety of sizes from 8” to 18” inches, the screens will help to give your customers the crunchy base they require.

“For those with large traditional pizza ovens a pizza peel is a necessity. Available in both stainless steel and wooden varieties and with a selection of blade sizes, Vogue pizza peels come with both aluminium and wooden handles in differing lengths for complete flexibility.”

Space-optimising Many pizzerias operate from tiny kitchens where space is at a premium and there’s no room for a conventional prep counter with wells. Williams’ mobile Prep Well, however, is a highly flexible, compact preparation counter

ideal for this type of kitchen, say the company. Its mobility is a key benefit, since it allows caterers to be more flexible with valuable floor space.

Accurate controls mean there’s no need for regular temperature checking of the ingredients and it can be wheeled-in and positioned where it’s needed most, such as alongside an existing work counter or prep area. Its footprint of just 769 x 450mm means it is also small enough to fit into confined spaces.

The Prep Well is equipped with a powerful refrigeration system which, together with its new airflow design, ensures a constant temperature of 1 to 4°C is maintained for the mediumterm storage of ingredients. An integral chopping board can be used as a lid over the wells to retain freshness for even longer periods, or removed when not required.

The unit’s special airflow design provides constant cooling to the chilled ingredients through a combination of convection cooling below the gastronorm pans and a protective 1°C aircurtain above the ingredients.

The Prep Well is designed to be easy to clean to ensure maximum hygiene, with a removable overflow tray for the collection and disposal of waste.

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equipment

Joint venture In a joint venture, Adande® and Gamble Retail Solutions have supplied a hot foodservice ‘profit pod’ to HKS Retail Ltd’s forecourt store at a BP filling station in Leicester. The installation is part of the retailer’s new concept aimed at delivering fast service for hot food to go, including freshly baked pizzas, hot filled rolls, pastries, muffins, bagels, breakfast items and chips, as well as hot and cold drinks.

HKS Retail Ltd is a specialist convenience retailer, partnering leading brands in the forecourt, convenience and food to go sectors. The company currently has 34 outlets located in the M1 corridor and around the M25 and the development of its new foodservice concept was driven by a desire to present a different style of freshly prepared hot food offer without the need for major investment in equipment or taking up a significant amount of floor space within the forecourt store. At the Leicester site the foodservice area occupies only a 3 x 2.5 m footprint and represents an investment of less than £18,000, including ancillary foodservice equipment, hot drink machines and shop fitting.

The ‘profit pod’ comprises a Gamble Ovention Matchbox 1313 oven, conveniently mounted on an Adande two drawer refrigerator. With a footprint of just 1100 mm width by 700 mm depth, the unit provides a compact and complete solution for the storage, cooking and service of hot food to go.

refrigeration.co.uk) also offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.

Storage and a work space Introducing a new Salad Counter and Saladette range, the team at Lec report that they have brought together extensive research and development to provide a versatile, and effective solution for both smaller and larger establishments. Variable operating temperatures of 0°C – 8°C and the ability to operate in ambient temperatures of up to 38°C ensure suitability for even the warmest of kitchen environments, claim the company.

Both the Salad Counter and Saladette range provides

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The large capacity of the Adande refrigerated drawers allows greater volumes of food to be stored conveniently at the point of preparation and service, eliminating the need for operators to leave their workstation to fetch merchandise. The unique ‘hold the cold’ technology of the Adande units means that food may be held over extended periods, without compromise to product quality or appearance. The ability to control holding temperatures, independently within each drawer, allows chilled and frozen food to be stored within the same unit for even greater operational versatility.

The Ovention Matchbox 1313 oven uses precision impingement technology, delivering over twice the volume of hot air and better air concentration than conventional conveyor ovens for speed and cooked food quality, claim the firm.

The oven features two cooking surfaces, which load at the tap of a touchpad, allowing the preloading of one batch,

operators with additional work surface space while the added benefit of easy access ingredient storage which is kept at a constant chilled temperature aids use and maintains the freshness of the food stored within. While for added peace of mind, all appliances in the Lec Commercial Salad Counter and Saladette range come with a full two years parts and labour warranty, point out the firm.

The Salad Counter range features both two and three door appliances, a hardwearing, high quality stainless steel interior and exterior and uniform 600mm depth for compatibility with other kitchen workspaces. A sturdy, stainless steel lid helps to preserve temperature and hygiene when not in use, while space for multiple quarter sized gastronorm containers makes the appliance highly versatile.

whilst the other is cooking. There is also an automatic unload function to prevent overcooking. The controller can accommodate up to 1000 preprogrammed cooking settings, each with three stages and two events, for optimum management of cooking time, temperature and independent blower speeds, eliminating the need for skilled foodservice operatives.

Food is cooked in a closed cavity with multiple catalytic converters, breaking down grease into moist hot air, which is used in the cooking process for improved quality and healthier food. The catalytic converters also clean the oven’s exhaust air, eliminating the need for costly and often inconvenient extraction hoods.

“The combination of the Adande drawer unit and the Gamble Ovention Matchbox oven is an excellent fit with our hot food to go offer. It provides a compact solution for the storage, cooking and preparation of freshly prepared fast food throughout the day. The simplicity of the ‘profit pod’ also offers significant advantages for our business, as unskilled operators may be trained in two hours, eliminating the need for experienced foodservice professionals,” said Shane Thakrar, sales director at HKS Retail Ltd. “We have been very pleased with the success of the initiative at our Leicester site and have plans to roll out the concept at suitable outlets across our estate.”

Alternatively, for those looking for effective refrigeration and storage on a smaller scale or in a front of house environment, the new Lec Commercial Saladette provides the answer. A high quality, stainless steel design and standard 700mm depth helps to ensure the appliance fits with the current setup. A choice of stainless steel lid, ideal for a kitchen setup or glass sneeze guard for front of house positioning helps to ensure the appliance is suited for the individual needs of the outlet.

Fitted with self-closing doors and a digital temperature display, the appliance helps to maintain ingredients at their best for longer.

“Available in a choice of sizes to meet the individual demands of the caterer, the Salad Counters come in a choice of either two or three door models, while the

Saladettes are ideal for positioning in either a front or back of house location. A high quality stainless steel finish combines with a variable temperature to ensure the ultimate fit for a busy catering setup,” said Jon Usher, head of UK sales & marketing at Lec Commercial (www.leccommercial.co.uk).

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Tempting display Ice cream equipment manufacturer, Carpigiani (www.carpigiani.co.uk), has announced the addition of the innovative new Panorama to their impressive range of display units.

With the Panorama, creating a highly visual display of pan after pan of authentictasting quality artisan ice cream couldn’t be easier. Using the latest LED lighting design, the Panorama helps to generate a real focal point in a front of house setup, whilst ensuring the visual appeal of freshly made gelato which is unmistakable, say Carpigiani (it’s said that ice cream sells itself providing customers can see it, so why not do everything to showcase your offering in the best possible manner?).

A distinctive modular design allows the operator to select four, six, eight or twelve pozzetti modules each fitted with high quality tempered and heated pyrolytic glass, complete with assisted opening and soft close for complete user-friendliness.

Using the latest technology, the Panorama display cabinet makes it possible to have an endless double row of fully ventilated, temperature controlled refrigerated tubs with or without cold storage units below. Allowing operators complete reassurance that their gelato will remain in the

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best condition with an extended shelf life, each module can be independently opened or maintain a different operating temperature depending on the gelato stored within. Not only does this preserve freshness, but also means less waste and a better quality of product.

All parts of the Panorama can be easily disassembled and removable bases enabling easy cleaning and increased hygiene and the unit also allows operators to easily interact with customers whilst serving, delivering outstanding customer service throughout. A convenient 951mm height (with stand) also permits all-round visibility of the delicious ice cream, even for children.

“The ability to be able to showcase the delicious products available is an essential part of drawing in customers for any operator; and gelato is certainly no exception to this,” said Scott Duncan, sales director at Carpigiani UK. “Few things are more appealing than delicious, freshly made gelato in a range of flavours. When it comes to gelato and sorbet, producing it is one thing – knowing how to create a mouth-watering display of your artisan product is essential, and a creative, attractive display of your ice cream offering is a must if you want to entice customers and ensure purchase.”

Dough prep Pantheon (www.pantheonce.co.uk) report that their tabletop mixers combine high quality and heavy duty fabrication with competitive pricing.

They utilise a planetary transmission along with a variable speed motor which guarantees accurate results across many different applications.

Three attachments are provided and the head of the mixer can be raised easily to allow these to be changed as required. These comprise a stainless steel whisk for liquid ingredients such as whipping cream or eggs, an aluminium beater for applications such as creaming butter and sugar or making batters and an aluminium dough hook for dense, sticky ingredients.

Overload protection is built in to ensure that the motor is never overworked, point out Pantheon, and a switch lock prevents accidental activation and rubber feet stop the mixer slipping on the countertop.

Both a five and seven litre model are available, each supplied with a durable stainless steel bowl (the list price for the five litre model is £575.00 and the seven litre is £655.00, and Pantheon’s all-encompassing one year guarantee applies).

“As with all commercial catering equipment build quality and durability are the key attributes to look for in pizza prep equipment.

Prep machines are some of the hardest working equipment in a kitchen and as a result need

to be able to stand up to the demands placed on them.

Metcalfe equipment is made to the highest specification and, if looked after and maintained, can last an operator decades,” says Neil Richards, Metcalfe’s managing director.

“When it comes to making pizza dough there are plenty of planetary mixers on the market and some very cheap imports from the Far East which contain sub-standard components such as nylon gears and inferior motors. Many of these mixers will have CE stickers on them but are not supported by the correct documentation and will not have all the required safety features or interlocks on them required to be

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equipment compliant with the CE standard.

“End users need to understand that they can’t buy cheap, inferior products and expect them to deliver time after time and include service and backup in the price, it is simply impossible. British and European designed and manufactured machines like the Metcalfe range of products are made to very high standards, and to last, in the tough foodservice environments in which they are expected to work 24/7. Strong, reliable prep equipment does not come cheap. Good quality food prep equipment will have strong components such as heat treated gears, powerful motors, high quality stainless steel blades and built in safety features.”

The updated SM7 professional planetary mixer from Metcalfe Catering Equipment (www.metcalfecatering.com) is a slightly larger version of the company’s hugely successful SM5, report the firm.

Perfect for preparing light dough, pastry, cream and mayonnaise, as well as the staple sauces, crème patisserie, eggs and mashed potato, and pizza dough, the SM7 has a generous seven-litre removable stainless steel bowl, and is supplied with a beater, whisk and dough hook (it also comes with a robust and easy to clean plastic safety guard).

The professional geardriven, variable speed mixer promises a constant mixing action with step-less speed control. While the head lifts for easy bowl and tool removal, the plastic guard allows liquid to be added to the bowl during operation. An overload protection device adds to

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the safety features. Measuring 240w x 410d x 425h, the unit runs off a 13Amp plug.

Safer slicing On the equipment development front, Metcalfe also report that their new Edlund ARC XL manual produce slicer is the first slicer that can cut through hard produce such as onions - with ease, and slice more delicate produce like very ripe tomatoes and mozzarella cheese, claim the firm. Plus, with its exclusive patent-pending design, the operator never has to place any product directly on the blades.

It is its unique pusher/hopper that allows for safe and perfect positioning of the product to be sliced, as well as for loading smaller soft products for faster bulk slicing, say Metcalfe (the oversize hopper can even make short work of slicing cooked chicken breasts, for example).

The company feel that this is an innovative new slicer that is able to take on the big jobs, as well as the lighter ones, and that there is currently no other manual preparation machine on the market that can deal with the variety of hard and soft produce, as well as be 100% dishwasher safe.

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Designed to

deliver As we discover here, online ordering technology is becoming more sophisticated and greater choice abounds. In fact, you might decide it’s best to invest in more than one solution!

THE WAY WE ARE According to the latest Ofcom media use and attitudes report, nearly nine in 10 adults go online in any location – up from six in 10 in 2005. In addition to this, more than two thirds (66%) of adults are now using smartphones and tablets to access the internet; this has grown from 30% in 2010. This trend looks set to continue and highlights how prevalent the opportunity for mobile ordering is, particularly for services such as food delivery and ordering, reports Carlos Morgado, group CTO (chief technical officer) for Just Eat. Despite this opportunity, digital skills charity Go ON UK found that 31% of small businesses in the UK lack basic business skills. This is making many small businesses less competitive than their larger peers.

“Increasingly, restaurant owners should be aiming to capture a slice of the expanding online market by working to provide a great customer service online, particularly on mobile. And the rewards are huge; for example, online orders are typically 30% higher in value than those placed over the phone, and are much faster to process, saving time for front-ofhouse teams so they can focus on customers in store,” 40

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says Carlos Morgado.

“Through joining Just Eat, for example, takeaways and restaurants are given a polished and efficient online presence on a very popular online takeaway ordering web site. For free, we provide a restaurant’s web site with a direct link to its menu. We then promote the web site we build on search engines such as Google. Through this, restaurants are able to reach our community of over 8.1 million active users and share in the 45.5 million orders we processed for hungry customers in the UK last year.

"Just Eat offers great value to our restaurant partners - providing the marketing power, platform and expertise that enables the smallest local takeaway to compete with the biggest national chains and, unlike some others in the market, we only charge commission on orders, there are no other fixed monthly fees on top.

“An online presence and access to Just Eat's 8.1million active users are helping restaurants generate more orders than a year ago.

Between 2014 and 2015, our orders grew by 55%. So the facts show we're helping to generate more revenue and profits for our restaurants partners. It's also important to remember that we provide 24/7 customer care and help manage orders on behalf of our restaurant partners, taking the weight off thousands of small

Just Eat’s Carlos Morgado.

businesses, so they can focus on what they do best.

"We pay restaurant invoices twice a month via electronic bank transfer, in line with our terms of contract. Restaurants have full clarity of their account status via our online Partner Centre, giving them complete visibility and certainty over when they'll be paid."

Building on the success of online ordering in recent years, the key for the takeaway food industry is to keep innovating and stay ahead of the curve when it comes to ordering, customer experience and convenience, feel Just Eat, who say this is a priority for them, and one reason why they have launched an app designed to coincide with the launch of Apple Watch.

“Apple Watch, with it being a wearable connected to your wrist, plays strongly into the takeaway ordering experience. It allows customers to check the status of their order. It also has other benefits such as being able to give the customers directions to their

restaurant, if they’ve ordered for collection, via the watch than having to take their phone out,” says Carlos Morgado.

Just Eat also recently became one of the first companies in the UK to offer Apple Pay. “This step forward goes to show how Just Eat is committed to creating the best and most convenient takeaway ordering experience,” adds Carlos Morgado.

“That means being wherever our customers may be, and enabling them to order using whatever device they might have.

With more than 60% of Just Eat UK orders now being placed using a mobile device such as an iPhone or iPad, we’re always innovating to meet and exceed customers’ needs. It’s important for us, but it’s even more important for our restaurant partners.”

APP, APP AND AWAY Pizza House Company is based in Leeds and has been voted one of the Top Takeaways in the city by Hungry House in 2014 and 2015.

Their regular customers have been ordering from them for many years due to the high quality of customer service, speed of delivery and, most importantly, their fresh pizzas made from only the finest ingredients. The takeaway uses various online ordering services such as Just Eat and Hungry House.

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them!” says Yones Shamsi, the owner of Pizza House Company.

This is a recurring theme across the takeaway sector, with many businesses lamenting what they view as the often high charges they face when signing up with online ordering services.

A recently released report from Red Brick Research claims that 66% of takeaways listed on Just Eat, for example, feel transaction fees charged by the company are unfair. They charge a minimum of 10% commission on every order a figure that can soon add up for a busy takeaway, claim Red Brick Research – and so businesses can end up feeling that they are losing money from already loyal customers who like the convenience of a branded order online service, but who are unaware these services substantially cut into profits.

One solution, of course, is for takeaways to have their own ordering app, allowing customers to order directly without the need to pay commission.

Yones Shamsi says that he had wanted to get his own app for a long time, but found that many of the companies offering this service were confusing or unhelpful. He also wanted orders to print out in the kitchen instead of accepting them via email.

“I don’t have time to copy and paste details when the kitchen is busy. Instead, I was looking for a service which offered a ‘plug-andplay’ printer service,” says Yones Shamsi.

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Yones Shamsi has now had his own app for the last two months.

It was created by a company called Appaway (www.appaway.co.uk) and he reports that he’s already starting to see the orders coming in. The takeaway is currently receiving six to eight orders per day from the app - more on a weekend - and this number is growing, note Pizza House Company. He promotes exclusive app discounts within his takeaway, and also runs full page adverts in local press to encourage people to download it.

“One of the best things about having our own app is that it’s always there on customers phones. Whenever they get hungry they have access to our menu 24/7, and don’t get distracted by other takeaways like they would on Just Eat,” says Yones Shamsi.

Appaway says that they have created hundreds of takeaway ordering apps for businesses all over in the UK and claim that unlike the business model of Just Eat and Hungry House, they only charge a modest setup cost and flat subscription fee per week - no matter how many orders the takeaway receives. An app takes approximately 30 days to design, setup and publish, say they firm.

They can also offer the ability to manage orders via an online dashboard or GPRS printer – whichever’s easiest. Orders go straight to the takeaway as soon as a customer presses submit from their phone.

“It’s so easy to use, not just for the customer but also for me. I’m not very technically minded but everything about it makes sense. I can use the dashboard to make

any changes I need without getting frustrated. I must admit, I don’t have the greatest amount of patience!” says Yones Shamsi.

“The printer makes the system even easier to use. Otherwise, there can be too many orders coming in at once and it can be difficult to keep on top of them, especially when it is all hands on deck on a Saturday night.”

For Yones Shamsi, one of the best things about the app is customer feedback.“The app is so user-friendly. I have worked with customers to make sure that it is set up with them in mind. After all, these are the guys using it and I want to make sure they understand it; that it’s set up the way they want,” he adds.

“Already I can see huge potential for the app. The orders have started to come in and are building up. It’s just a matter of letting people know about it. I have recommended the app to my peers but I think a few of them are holding back, waiting to see how successful my app will be before committing to it - I suppose I’m a sort of industry pioneer!’

“I would definitely recommend Appaway to anyone considering getting an app for their takeaway, their customer service is brilliant. I can leave them a message and have a response back the same day, with any niggles fixed quickly.

They’re also really friendly and straightforward to deal with.”

Damian Guy, managing director of Appaway adds:“We spent a lot of time building a purpose built app for takeaway ordering which is cost-effective for businesses to use. Our aim was to provide the ideal platform to switch regular users of popular

online ordering services over to.

“It is a common misconception that being found on web sites such as Just Eat or Hungry House is everything a takeaway needs to offer online ordering, but this is not the case. Being found on these sites is certainly very important for obtaining new customers, but what about when they become regular customers? Takeaways don’t want to be paying commission on every order they make over and over again – it simply doesn’t make financial sense. This is where having your own ordering app comes in.

“We have also just released a push notification service which means the takeaways can alert customers about special offers directly to their phones - this is a very effective tool for encouraging them to order.’”

Nettl (www.nettl.com) is another company focused on offering suitable ordering-taking software.

“Home delivery and takeaway pizza shops can set up a menu of ‘ready-made’ pizzas, then allow customers to personalise them with extra toppings,” says Peter Gunning, Nettl’s chief technology director.

“There could even be a facility whereby customers can ‘build their own pizza’ and make it exactly how they want with a choice of sizes, crust, and toppings.

Customers can pay online, safely save their payment details for future purchases and then choose collection or home delivery. There could be set rules built into the system on which postcodes are available for delivery and an estimate of delivery time.

“This can bring benefits for the pizza outlet as when an order is placed, it appears automatically in their in-store EPOS system, together with payment details.

The order can be printed automatically to the kitchen printer and orders for drinks or desserts can be placed and brought to the counter area for assembly separately. Customers are kept up to date with automatic email notifications and stock is synced between the till and the website, so if the outlet sells out of a particular flavour of ice cream or side dish for example, it will be removed from the website.

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technology “This sort of system is already working successfully in cafés across the UK and we are keen to work with pizza shops to make the purchasing experience easier for customers and to give stores a point of difference in a competitive marketplace, as well as enhancing the efficiency of the ordering system.”

Soon to be officially launched online ordering company, Kukd, also feel that the restaurant and takeaway industry is facing a growing problem with the current online ordering companies. In their view, these problems include paying high commission rates, cash flow issues (not being paid for two weeks, they claim), customer ownership (not being able to contact customers directly), attracting and keeping new customers, being forced to provide large discounts and loss of brand identity.

As a result, many takeaway and restaurant owners are either looking for alternatives or trying to provide the same online ordering services themselves, they observe.

However, due to lack of experience, an understanding of technology, the correct online payment systems, knowledge of how to maintain and promote a web site/app and the high costs involved, means that it can become very difficult and costly to complete alone.

To combat this there has been a rise of smaller tech companies emerging, trying to provide helpful solutions. However what these companies lack, feel Kukd, is an understanding of the industry and they are at risk of being unable to provide the essential support needed to maintain and grow the online side of your business.

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Owners feel as though they have no control over the way they get their online orders, claim Kukd.

Many of them use the same online ordering company and the general feeling they are getting is that their businesses are out of their control. Businesses pay hundreds, even thousands of pounds in commission every week, when, in their view, it’s their businesses that are doing all the work. The main fear here is, however, that if these outlets break away, they will lose a massive percentage of their business. Well, no, claim Kukd, who say they now have a real solution for restaurant and takeaway owners.

Kukd.com has been created by two leading companies in the restaurant and takeaway market.

Euro Foods Group is a major international manufacturer and distributor of frozen and fresh foods, serving the restaurant, catering and specialist supermarket sectors for around 25 years and provides their services to over 4,000 restaurants and takeaways across the UK. CurriesOnline.co.uk has become a UK favourite for customers ordering takeaways online with over 2,000 restaurants and takeaways.

Kukd.com believe and recognise that each restaurant and takeaway has unique needs, customers and challenges rather than a “one size fits all” approach and so have packages, solutions and services for all types of restaurants and takeaway outlets, say the company.

Their main package consists of a free web site, free app, and free table booking system which allows owners to control their

online services through their very own dashboard all for a 0% commission fixed fee rate, and they make weekly payments, point out the company, and meaning that they will be set to rival Just Eat and Hungry House on a national level with large marketing and advertising campaigns.

“We have had a great response from the pizza and pasta sector with many already signing up and benefitting from Kukd.com,” reports Kukd’s sales and marketing director Shelim Hussain.

ELECTRIC BIKES A new wave of takeaway outlets is embracing electric bicycles as a cost-effective and speedy way to deliver food. Early e-bike adopters such as Papa John’s in Battersea have recently been joined by pizza chains Firezza and Basilico, as well as the pan-Asian restaurant Tootoomoo. Electric bikes are now an essential part of their transport mix.

Takeaway companies are finding that e-bikes have many advantages as they do not require a licence or incur registration, tax or insurance costs. They are also very convenient – the small portable battery can be charged up from any socket in a matter of hours, giving the bike a range of 30-50 miles.

The increasing popularity of electric bikes in the UK mirrors, with a lag of a few years, their extensive use in continental Europe, particularly Germany and Holland, where major Dutch chain New York Pizza, which has 100 outlets, commissioned its owndesign e-bike to replace part of its scooter fleet. One central London council is even granting takeaway licences with the proviso that electric transport is used for deliveries.

James Royall, founder of Propeller (www.propellerbikes.co.uk), an electric bike supplier, says that the increasing commercial popularity of e-bikes in Europe proves that they will be the next hot thing for UK takeaway outlets.

“There’s increased visibility of e-bikes in this country, as they are more widely used by commuters, and Transport for London’s upcoming trial of electric ‘Boris

bikes’ will generate lots of interest and publicity. The new trend of ebike takeaway deliveries will gain even more momentum,” says James Royall.

“Reliable and easy to ride, electric bikes are incredibly inexpensive to use – running costs are at least 40% cheaper compared to mopeds, saving a business more than £1,000 a year per bike. With zero emissions, they’re also cool, clean and green – an ethos companies can be proud of and that their customers increasingly look for.”

Founded in 2014, Propeller Bikes is a London-based supplier of electric bikes dedicated to commercial and public sector buyers and offers sales, leasing and maintenance – fleet service for e-bikes, with service the cornerstone of customer experience.

E-bike models are chosen which offer the best price / quality mix for business users and can be customised to meet the end user’s requirements. Regular maintenance and repairs take place at the customer’s premises to reduce hassle and eliminate down time.

How does an electric bike work?

An electric bike is just like a standard bike, but with a battery, motor and control system to make riding the bike easier. Sensors register when the rider is peddling and then add assistance based on the input of the rider and the speed of the bike. There is no throttle control and the rider has to be peddling for the motor to work. The level of assistance can be adjusted by the rider.

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What is the range?

The range is dependent on a number of factors including rider weight and input, terrain/hills and tyre pressure (a standard capacity battery typically provides around 30 miles of range with higher capacity batteries giving up to 50 miles).

How fast is an e-bike?

To be treated as a standard bicycle and so covered by the same regulations an e-bike will only add electric power up to 15.5 mph (25kmh), when the assistance gradually tails off. The bike can be peddled faster than this speed, for example when going downhill.

Inclines will hardly slow the bike down, and steeper hills can be ridden surprisingly fast – a little extra help from the rider will allow speeds of about 12mph.

How long does it take to charge the battery?

The batteries use the same technology as mobile phone or laptop batteries and so charge quickly up to about 80% and then trickle-charge until full. A battery typically takes about two hours to charge to 80% and four to five hours to charge completely. It costs about 10p to charge a battery from empty.

Does the battery recharge while riding?

The energy captured by regenerative braking is so minimal that it’s not worth the extra complication and expense.

Is a helmet compulsory?

Electric bikes limited to 15.5mph are treated in exactly the same

www.papa.org.uk

way as standard bicycles, so a helmet doesn’t have to be worn but of course is advisable in London.

What about insurance?

There is no statutory requirement to have insurance when riding an e-bike, just like a standard bike. In most cases standard corporate liability insurance will cover staff riding e-bikes without any increase in premium, in the same way as employees are insured using other forms of transport during the course of business. It is advisable to notify your insurer that electric bikes are being made available for use by employees.

Theft insurance may be required specifically for the electric bikes if they are not covered under the main insurance policy.

Online reviews Having completed a successful online order and subsequent delivery, remember not to neglect the power of a positive online review – many of your customers will enjoy nothing more than the opportunity to rave about you, but they can easily complain too.

So it makes sense to create, then maximise and monitor your online presence and sources of reviews and feedback generation.

The new shop window is not made of glass - your online presence is how people will see your all-important wares and decide if they want to spend their hard earned cash with you. You may already have a web site, but do you definitely need one?

Maximising your social media presence along with review sites, can, in some instances, actually be

more powerful than a web site alone. A restaurant with an effective, engaging online presence is far more likely to get customers through the door than a business that relies purely on word of mouth and passing trade, says Rosie Akenhead, manager of Local Business Outreach, Yelp.

Rosie Akenhead works directly with businesses to identify the best strategies for online reviewing and reputation management, regularly representing Yelp across the globe, as well as writing for the press, hosting webinars and running unique business events.

“The trust that consumers take in online reviews is growing in importance. In fact, according to a BrightLocal study, 88% of people trust online reviews as much as peer recommendations. Your online identity says a lot about your business, but its maintenance need not be a time consuming or arduous task, so here are some tips to help you hit the ground running with online reviews,” says Rosie Akenhead.

BEING HUMAN Everyone likes to know that there’s a real person behind a business.

Online is no different to offline.

When a customer tells you feedback face to face, do you stand there and say nothing? No. If you pride yourself on delivering great customer service in-person, then you should be doing the same online.

“Use the same approach as you would if the person was in your shop talking to you. Don’t give generic answers and be sure to thank them for any positive remarks! You can respond to both your negative and positive reviews on Yelp. You’re also able to respond to each review either privately or publicly,” says Rosie Akenhead.

“If you find yourself getting emotional about a bad review, be sure to logout of your business owner account. You can always return to respond a full 24 hours later. This will give you time to figure out what to write.”

PUBLIC OR PRIVATE A private message is rather like a personal email and is only visible to that individual reviewer and you. It’s ideal for thanking patrons

and also a good first step to find out more information from a dissatisfied customer. The other option is a public message which is visible to everyone. Make sure when posting a public response, that you thank the reviewer for their feedback, state your policies and address any of their concerns, advise Yelp.

“Although around 80% of the reviews on Yelp are three stars or higher, you can’t please 100% of customers 100% of the time, and there’s a chance you may get a negative review,” says Rosie Akenhead.

“Don’t send the reviewer a defensive private message or post something publicly accusing the reviewer of being a fraud. It’s viewed negatively by other consumers that encounter it and ends up only drawing more attention to the review. Instead, send the reviewer a private message to determine if they’re willing to connect with you privately to provide more details of what may have transpired.”

USING REVIEWS FOR GOOD Positive reviews are marketing gold dust. If someone, without being prompted, has decided to sing the praises of your business, you need to share it. Include links to reviews on your web site and write them up on boards in your venue, suggest Yelp. Endorsement from like-minded customers will help build trust in your business.

Reviews can also provide valuable content for advertising, flyers or any other form of marketing you choose to undertake, but do remember to ask for permission where necessary!

“If you think you’ve received a disingenuous review, don’t panic, it’s easy to deal with. On Yelp, every single review about every single business goes through our recommendation software. This software is designed to help keep the content on the site useful and reliable for consumers and businesses alike,” says Rosie Akenhead.

“You can also flag a review directly from your business owner account or on the Yelp business page. Our User Support team will then evaluate the review and determine whether it’s in violation of our Terms of Service or Content

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technology

Kafoodle Kitchen Kafoodle Kitchen has launched in the UK, heralding a new age of trust-worthy hospitality technology that is vital, exciting, innovative and potentially life-saving, claim its creators.

It is the brain-child of two women entrepreneurs (Kim Antoniou and Tarryn Gorre), who have combined their years of experience in the technology and hospitality industries respectively to create an all-encompassing menu management system set to revolutionise the running of commercial kitchens and front of house.

What is it?

Kafoodle Kitchen is a one-of-a kind, cuttingedge, cloud-based menu management software system designed with EU allergen compliance in mind, say the duo, but it does much more. It gives chefs a simple, easy to use online system to manage ingredients as well as write, store and share recipes across multiple menus and outlets - with a key benefit being it automatically highlights allergens and calculates the nutrition in any dish. But what makes Kafoodle Kitchen different to other similar systems is that it is connected directly to the front of house staff and diners who can access each dish via a tablet or computer instantly to advise the customer on any allergens present in the meal.

Who and why After her husband suffered a severe allergic reaction whilst dining out, founder Kim Antoniou felt compelled to make a change to prevent this happening to any other allergy sufferers. With a background in software development she teamed up with business partner Tarryn Gorre who has worked for hospitality businesses such as Conran, Caesar’s Entertainment and D&D London and who also recognised a need to make allergy compliance easy, to create Kafoodle Kitchen.

Benefits • Ensures your operation is 100% compliant with the EUFIC regulation which stipulates that all food and beverage businesses across the whole of Europe must show, on demand, the allergen information in everything that is served.

Guidelines. Our User Support team should respond to your inquiry within three to five business days.”

BEING SOCIAL Aside from review platforms, social media is a portal for customers to post freely about all kinds of things - their family, dogs, delicious food, glorious sunsets and of course the obligatory cat videos.

However, it’s also a place for them to talk about their interactions with local businesses, say Yelp.

Most small businesses have created a Facebook page, an 44

pizzapasta AND ITALIAN FOOD

• Will help increase your income and revenues by specifically targeting the 45% of the UK population who are affected by food allergies and intolerances when eating and drinking.

• Can enhance your reputation by providing your customers with a reliable, detailed live and personalised menu information via the Kafoodle App. • Gives you confidence – it is the only compliance software endorsed by the British Hospitality Association and the Restaurant Association, say Kafoodle.

• Cuts down on unnecessary paperwork by keeping all your recipes in one place.

• Easy to use, non-complicated “drag and drop” system to upload all the information.

• Ensures consistency (essential in any food and beverage business).

• Offers a complete audit trail.

• Ingredient substitutions are automatically updated in all dishes.

• Keeps a complete catalogue and history of the recipes in your kitchen, even if a chef takes a recipe when he leaves.

• Enables you to offer the highest level of customer care and service, ensuring repeat business.

• Kafoodle Kitchen has a dedicated city based team who can upload all your menus and ingredients for you.

• Instant listing on the Kafoodle App. Adrian Martin, the executive chef of Home House uses Kafoodle Kitchen and says:“We have to abide by the legislation, but we can’t cover menus with allergen information, and calorie content etc., so Kafoodle allows us to share this information quickly and efficiently

Instagram account or a Twitter profile for themselves. However, once these are up and running it’s really important to keep adding content and don’t forget that they exist.

“The trick with social media is to post content that is interesting to your customers. Don’t fill your page with stuff that’s only about your business, or the current deals you’re offering. Be quirky, and always be original. You can include local news, information about causes you support (with reasons why) or wider industry happenings. Just make sure that

making our lives much easier. And two years down the line, when the front of house staff might have changed but the dish hasn’t they will still be able to get the same information.”

The Kafoodle App The Kafoodle App is the consumer facing side of Kafoodle Kitchen and is the first restaurant app that diners can log in, note their allergens and then search for suitable restaurants that cater exactly to their dietary needs claim Kafoodle. All restaurants using Kafoodle Kitchen are listed on the app - the idea being that there is a huge benefit to allowing your customers to see what exactly is in a dish on your menu and actually shares in real time your menu with prospective diners, effectively acting as an additional marketing tool to your business.

“The ultimate aim for Kafoodle Kitchen is to get to a stage where we can create a trust between the F&B industry and allergy sufferers and that ultimately people can go to a Kafoodle restaurant that’s using the system and use the app and eat in confidence,” says Kim Antoniou.

“We want to be able to give people working in the industry the power and knowledge to really excel at their jobs – it’s about knowing how to do your job and having the technology to back it up,” adds Tarryn Gorre.

To give Kafoodle Kitchen a trial run, simply register and start creating your own menus and dishes right away at www.kafoodle.com/kitchen.

it’s something that your customers will want to read,” says Rosie Akenhead.

“As a general rule of thumb, make sure that only 25% or less of your posts are sales related. Also, be sure to post a caption with any photos or updates and actually ask your customers to engage with you. It’s good practice to reply to everyone who mentions you, even if it’s just to say thanks.”

MANAGING IT ALL With so many different online services to keep track of it can be a daunting proposition to look

after all of them, but most are free and there are many tools that can be used to manage several platforms at once. By setting aside an hour a week you can ensure that your online presence is kept in tip top shape.

Posts can be made as often as you feel you need to and with a plethora of mobile apps from Yelp, Facebook and Twitter you can even post or reply to customers on the move. Ultimately using these services effectively is the key to attracting new customers to your business and nothing is more valuable than that.

August 2015

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Monte Pizza Crust: quality crusts and dough balls Monte Pizza Crust is one of the few producers in Europe specialized in producing dough balls and pizza crusts. Because the core business of Monte Pizza Crust is the production of dough balls and pizza crusts only, and not the topping of pizza crusts, Monte Pizza Crust can be truly termed a specialist.

Based in The Netherlands, Monte started in 1996 and since 2010, under new management, has a clear vision: to be the market leader in the complete range from dough balls to pizza crusts. Originally selling mainly into the foodservice sector, covering wholesalers, caterers, schools & universities, ships supplies and hotels in the Benelux, Monte now sells all over the world. Retail has also become an important part of the customer base. This is as a result of the success of the Deli concept and customer demand for a base to make “our own” pizza at home.

Monte Pizza Crust has fully automated every step of its traditional production process. This results in a wide range of high quality pizza bases and dough balls with a wide variety of dimensions and thicknesses. The crusts have a unique light dough structure and are crispy on the outside. Of course only natural ingredients are used, so no artificial fragrances, colorants and flavorings are added to our dough. Monte Pizza Crust has also been certified for Organic as well as Halal products.

Next to the standard selection of dough balls and pizza crusts, Monte offers “premium” and Stone Baked crusts with or without sauce. Monte does not lose sight of the ever changing customer needs and trends in the market and constantly develops new recipes and products to respond to these altering customer demands.

We at Monte Pizza Crust also recognize the continuously changing environment with trends like “healthy”, “customized”, “on the go” and more snacking during the day than having meals at fixed times. This resulted in the development of the Pizza Kit which can be supplied both frozen and chilled and of Pane di Monte, an authentic bread speciality with fresh ingredients. Monte Pizza Crust foresees a further growth of their business as a supplier of the total package of dough balls and pizza crusts, optimizing logistics by consolidating the various products in full truck loads.

Being a professional committed partner in a continuously changing world is what Monte Pizza Crust stands for.

new productss

Pantheon’s CO4 has the power factor Pantheon’s newest oven, the CO4, is one of the most powerful and capacious in its class. With its 100 litre capacity and 4kW power rating, it delivers all the functionality of a larger oven within a very small, easy-to-site footprint making it the obvious choice for busy but spacechallenged sites like bakeries, cafés and small restaurants.

It’s also perfect as a dedicated baking oven within a large kitchen environment.

In fact, the CO4 is ideal for all types of prime cooking and, because it is so compact, can comfortably be sited front of

www.papa.org.uk

house so is also excellent for the food to go market.

The countertop CO4 has a maximum temperature of 300°C and reaches the selected temperature quickly. Internally it provides a generous 552w x 430d x 418h mm capacity and comes with 4 stainless steel wire shelves ensuring every part of the cavity can be used (call 0800 046 1570 or visit www.pantheonce.co.uk).

Pizza perfection from Pantheon Pantheon’s heavy duty, single and double deck, PO Pizza Ovens are the perfect solution for the UKs ever growing pizza market - now considered the nation’s most popular restaurant food.

Pantheon’s pizza ovens promise authenticity, versatility and day on day reliability. There are 2 models to choose from. The PO4 single deck model, is the ideal solution for pubs, clubs, takeaways and smaller restaurants while the 2 deck PO4+4 is perfect for establishments where pizzas are a menu mainstay.

Each durable, stainless steel

fronted deck comfortably holds 4 x 12” pizzas and features a 60cm x 60cm refractory brick base that ensures perfect heat distribution and promotes rapid cooking. Thermostats have a top temperature of 500° C with individually controllable top and bottom elements. Pantheon’s allencompassing 12 months parts and labour warranty applies. List prices start at £1425 (call 0800 046 1570 or visit www.pantheonce.co.uk).

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pizza my world

Pizza My World July 5, 2015 marked Britain’s first ‘Wood-fired Oven Sunday’ – a new date for the foodie calendar created by Orchard Ovens (www.orchardwoodovens.co.uk) by Valoriani to encourage wood-fired oven owners to cook in their garden, at their restaurant, or at an outdoor festival or celebration. Orchard Ovens by Valoriani is a specialist pizza oven business that is a union of Preston-based Orchard Ovens and Tuscany-based Valoriani. Andrew Manciocchi heads it up in the UK and takes us through how the day went.

6.00am 6.00am Valoriani ovens are formed from special ‘cotto clay’ in the Valoriani’s family quarry in Reggello, Italy and are famed for their cooking performance, longevity and heat retention. So my aim on Wood-Fired Oven Sunday, was to prove why the ovens are known as the ‘kings of clay’!

I woke up feeling slightly nervous, but buoyant at the same time. A YouGov survey showed, just a few weeks before, that 27% of British adults would prefer wood-fired cooked food to barbecued, at a garden party. I knew those coming to my home garden, in Preston, would not be disappointed.

6.30am 6.30am I did a quick check on the recipe repertoire I had to get through in celebration of Wood-Fired Oven Sunday. Luckily, all recipes were on our web site ready for download. I breathed a sigh of relief when I’d double-checked that all the hard preparation of Saturday hadn’t missed any out!

7.00am 7.00am I lit my 10-year old Moderno 100 Valoriani pizza oven, knowing I was going to be giving my guests a real surprise today.

Whilst they expected to have their taste buds tickled with many different dishes, they didn’t know I’d also set myself the challenge of creating something truly special, to mark the 46

pizzapasta AND ITALIAN FOOD

inaugural Wood-Fired Oven Sunday - the World’s First FreeFrom Marshmallow Pizza! That was partly down to a desire to prove pizza can tick dietary needs boxes and be both decadent and healthy, but also because I wanted to give my young grandson something that wasn’t packed with additives and gunk. No pressure then!

I used my tried and tested one-match method of lighting the oven - creating a Jenga-type cradle out of kindling and small pieces of hardwood and placing two firelighters in the middle.

With a glow emerging, I knew Wood-Fired Oven Sunday was kicking off!

7.30am 7.30am With a robust fire blazing, I moved the fire to the left of the oven, allowing me to cook on the right, which is my preference. The first dish to be popped in was a butternut squash crostini topping, covered with foil and pushed to the back of the oven. I also boiled up eggs for a planned stuffed eggs dish. The eggs came out after ten minutes and the topping after 30.

8.00am 8.00am I mashed the butternut squash topping and left it to cool, before refrigerating. I also checked on

my prepped items that had been maturing – my own Manciocchi pizza tomato sauce, bruschetta tomatoes, fiddly spiedini (infused with rosemary and garlic oil) and a pea and broad bean crostini mixture.

8.15am 8.15am I’d prepared dough in advance, as I prefer to slow-prove dough for the wood-fired oven, using a recipe inspired by Michèle Croce a former pizza champion and current pizza trainer for the Scuola Pizza Italiana. I like to use a ‘blast and fast’ method of cooking, throwing pizza in and around other dishes that need to

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pizza my world another 10-minute dish of parboiled rosemary potatoes, along with a melee of peppers, aubergine and courgette, drizzled with oil, for a vegetable accompaniment.

be cooked slowly, in an oven around 400-450oC hot. I checked all was ready for multi-tasking in the speedy manner I get such a buzz from. I’d also pre-prepared gluten-free dough, kept well apart from everything else. I downed a cup of espresso and then prepared to create food theatre.

8.30-9.00am 8.30-9.00am Decided a full English breakfast comprising eggs, bacon, sausage and mushrooms, was an absolute must for Wood-Fired Oven Sunday and quickly rustled one up in the oven. With fuel in the belly, it was time to concentrate on the world first that was to become the centrepiece of WoodFired Oven Sunday.

9.45am 9.45am The gluten-free dough was spread out with the fingers to form a quarter-inch thick pizza base. This had been created from 425 grammes of gluten-free white bread flour, Gram flour (from chickpeas), yeast, water, olive oil and a teaspoon of salt, to keep it free-from.

10.00am 10.00am For the topping, I blended 250 grammes of lactose-free mascarpone with ten large strawberries and a half-bag of special cooking and baking marshmallows, from Freedom Mallows. I was amazed when I found these wonderful sweet treats. Incredibly, Freedom Mallows are based close to me, in Heysham!

They are a truly unique product, being vegetarian and veganfriendly, gelatine, egg and dairy-free and having no artificial colouring.

They were perfect for my mission.

10.15am 10.15am The pizza base, being wetter than dough I would normally use, had to cook on a pizza tray, rather than peel, for two minutes, until firm on top. I then spread the smooth, red paste over the dough, leaving a gap at the perimeter for a golden crust. I popped the pizza back into the oven for between three and four minutes, until bubbling and golden. All that remained was to dress it with fresh strawberries

www.papa.org.uk

and another type of Freedom Mallows that can be eaten straight from the pack.

10.25am 10.25am The World’s First Free-From Marshmallow Pizza was born and I was pretty proud of my handiwork. I decided it only right to christen it ‘Rocco’, which thrilled my grandson.

11.00am 11.00am I loaded lunch dishes of roast pork and lamb romana, knowing both require 30-40 minutes, so it made sense to get these, and a vegetarian ‘lentils nonna’ dish, into the oven simultaneously. This allowed the lentils to simmer at the front for around 45 minutes.

My plan was to then remove them and later give them a quick warm through.

12.00pm Noon I toasted bread in the oven for crostinis, which were dressed with the pre-prepared toppings, to create a colourful and tasty treat served as a hors d’oeuvre, along with stuffed eggs. In the meantime, I loaded covered spiedini, deciding to protect these, to cook them for longer, rather than continuously turning them in a fast three to four minute cooking blast.

12.30pm 12.30pm Two of my favourite ten-minute dishes - sea bass puttanesca and marsala salmon - went into the oven, along with the lamb, pork and lentils, which needed to warm through. The timing was perfect, as lunch guests were arriving. I also popped in

12.45pm 12.45pm Whilst eager diners tucked in, I concocted a bread and butter pudding and ‘strawberry decadence’ – perfect desserts for the oven. Don’t worry! The chef then put his feet up, for an afternoon of relaxation, before the cooking addiction kicked in again.

6.00pm 6.00pm I decided to cook Tuscan-grilled steaks, using the residual heat from the ashes created at lunchtime. In the meantime, I created a crayfish sauce, which cooked at the back of the oven.

6.30pm 6.30pm The fire was cranked up again, to allow a range of delicious pizzas to be cooked and accompanied by a few glasses of mulled wine – an alcoholic delight taking around ten minutes per batch. We toasted a world ‘first’ and the end of the UK’s first Wood-Fired Oven Sunday - a day that definitively showcased the Valoriani oven and its ability to cook so much more than just pizza!

Gluten-free marshmallow pizza

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

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

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

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

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

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

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

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

And the perennial favourite…

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

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

For full details see www.papa.org.uk

P&PAugust15_p53-56_Layout 1 05/08/2015 20:45 Page 49

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

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

Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk Chefsrange Unit 3&4 Turnpike Close, Lutterworth, Leicestershire LE17 4YB Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk

REGISTERED SUPPLIERS 999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: Cedric Blanpied Tel: 0333 900 2020 Fax: 01732 467596 cblanpied@groupe-bel.com www.bel-uk.co.uk Benier UK 56 Alston Drive, Bradwell, Abbey, Milton Keynes MK13 9HB Contact: David Marsh Tel: 01908 312333 Fax: 01908 311481 www.benier.co.uk sales@benier.co.uk C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774

www.papa.org.uk

Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk

Cooktek c/o MCS Technical Products Ltd MCS Technical Products, Building 2, Westmead Industrial Estate, Westmead Drive, Swindon, Wiltshire SN5 7YT Contact: Steve Snow Tel: 01793 538308 Fax: 01793 522324 sales@mcstechproducts.co.uk www.mcstechproducts.co.uk

Dawn Farm Foods Ltd. Lodge Way, Lodge Farm Industrial Estate, Northampton NN5 7US Contact: Ian Ritchie Tel: 01604 583421 Fax: 01604 587392 iritchie@dawnfarmfoods.co.uk www.dawnfarms.ie

BY APPOINTMENT TO HER MAJESTY THE QUEEN FINE FOOD INGREDIENT IMPORTERS AND DISTRIBUTORS DONATANTONIO LIMITED BOREHAMWOOD

Donatantonio Ltd. Lupa House, York Way, Borehamwood, Herts WD6 1PX Contact: Simon Bell Tel: 0208 2362222 Fax: 0208 2362288 www.donatantonio.com sbell@donatantonio.com

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 E.ON UK PLC Callflex Business Park, Golden Smithies Lane, Wath upon Dearne, Rotherham, South Yorkshire S63 7ER Contact: Sales Tel: 0330 400 1147 sales.partnerships@eonenergy.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: Bianca Coeln Tel: 01895 201246 / Fax: 01895 201101 bianca.coeln@genmills.com www.generalmills.co.uk Glanbia Cheese Ltd 4 Royal Mews, Gadbrook Park, Rudheath, Northwich, Cheshire CW9 7UD Contact: John O’Brien Tel: 01606 810900 / Fax: 01606 48680 johnobrien@glanbiacheese.co.uk

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

Integer 167 Heywood Road, Prestwich, Manchester, M25 1LB Contact: Geoff Whittle Tel: 0161 7987307 / Fax: 0161 7733151 geoff@integeruk.com www.integeruk.com JDM Food Group Ltd. Monument Road, Bicker, Boston, Lincolnshire PE20 3DJ Contact: Darren Bevan Tel: 01775 822389 darren.bevan@jdmfoodgroup.co.uk www.jdmfoodgroup.co.uk Jestic Units 3+4, Dana Industrial Estate, Transfesa Road, Paddock Wood, Kent TN12 6UU Tel: 0845 5048050 Fax: 0845 5048051 Email: info@jestic.net www.jestic.co.uk Just-Eat.co.uk Ltd. Imperial Place (IP4), Maxwell Road, Borehamwood WD6 1JN Contact: Paul Griffith Tel: 0208 7362001 b2bmarketing@just-eat.co.uk www.restaurants.just-eat.co.uk Kukd.com Ltd EFG Food & Technology Park, Llantarnam Park Way, Cwmbran NP44 3GA Contact: Imran Jabbar Tel: 0333 370 9000 imran@kukd.com www.kukd.com

Kiren Foods Unit 3 Small Bridge Industrial Park, Riverside Drive, Rochdale, Lancashire OL16 2SH Contact: Mr Nazir Mackmood Tel:01706 526732 / Fax: 01706 869749 nazir@kirenfoods.com Leathams PLC 227-255, Ilderton Road, London, SE15 1NS Contact: Mr James Faulkner Tel 0207 6354026 / Fax 0207 6354017 ingredients.sales@leathams.co.uk www.leathams.com

Martin Mathew & Co 50 St Andrew Street, Hertford, Hertfordshire SG14 1JA Contact: Mr M.J. Donnelly Tel: 01992 641641 / Fax: 01992 641333 matthewdonnelly@martinmathew.co.uk www.martinmathew.co.uk

49

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index registered suppliers 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 Med Food Wholesale Ltd. 9 Bethune Road, Park Royal, London NW10 6NJ Contact: Jean Marc Nehme Tel: 0208 965 6528 Fax: 0208 961 1359 j-marc@medfoodwholesale.com www.medfoodwholesale.com Norseland Ltd. 1 Furzeground Way, Stockley Park, Uxbridge, Middlesex UB11 1BD Contact: Nicola Gavey Tel: 01935 842800 ngavey@norseland.co.uk Pan’Artisan Ltd. Unit 25/26 Holmbush Industrial Estate, Midhurst, West Sussex GU29 9HX Contact: Sam Davies Tel: 01730 811490 Fax: 01730 811491 enquiries@panartisan.com www.panartisan.com Pasta King (UK) Ltd Plantation House, Milber Trading Estate, Newton Abbot, Devon TQ12 4SG Contact: Lesley Treeby Tel: 0800 458 7898 Fax: 01626 334481 www.pastaking.co.uk lt@pastaking.co.uk Pizza Plus Foodservice Light Industrial Estate, Liverpool Road, Walmer Bridge, Preston PR4 5HY Tel: 01772 610415 Fax: 01772 617610 Contact: Chris Smith chris@pizzaplusfs.co.uk Portal Foods Ltd. Unit 14 Somerville Court, Banbury Business Park, Adderbury, Banbury, Oxfordshire OX17 3SN Contact: David Page Tel: 0844 9674797 dpage@portalfoods.co.uk

Premier BusinessCare Caton Road, Lansil Way, Lancaster LA1 3PE Contact: Gary Skipworth Tel: 0330 102 6174 gary.skipworth@premierbusinesscare.co.uk www.PremierBusinessCare.co.uk Riva Foods 32 Copenhagen Road, Hull HU7 0XQ Contact: Marie Gawley Tel: 01482 837285 Fax: 01482 824323 marie.gawley@rivafoods.co.uk www.rivafoods.co.uk

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 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

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

Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk

Southern Salads Limited Units 1 & 2 Cannon Bridge, Cannon Lane Tonbridge, Kent TN1 9RP Contact: Mr Ray Boakes Tel: 01732 362444 Fax: 01732 361919 ray@southernsalads.co.uk www.southernsalads.com

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 Tasker Insurance Brokers Unit 4 Diss Business Centre, Dark Lane, Diss, Norfolk IP21 4HD Contact: Alex McAusland Tel: 0845 548 8220 Alex.Mcausland@taskerinsurance.co.uk www.taskerinsurance.co.uk

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P&PAugust15_p53-56_Layout 1 05/08/2015 20:45 Page 51

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

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

CHEESE, DAIRY & EGGS

DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)

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

Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Granarolo UK Ltd. Leathams PLC Meadow Cheese Co. Ltd. Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse

FISH & SEAFOOD

Eggs Leathams PLC

Durum Semolina Allied Mills Carnevale Ltd.

Mozzarella Carnevale Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Granarolo UK Ltd. Pathos Continental Foods Ltd. The Cheese Warehouse Parmesan Eurilait Ltd. Granarolo UK Ltd.

Other Fish & Seafood Leathams PLC

FLOUR & BAKERY Concentrates Allied Mills

FRUIT & VEGETABLES Chargrilled Vegetables Carnevale Ltd. Martin Mathew & Co. Ltd. Pathos Continental Foods Ltd. Taste of Sicily Ltd. Italian Fruit & Vegetables (in cans) Pathos Continental Foods Ltd. Olives Donatantonio Ltd. Leathams PLC Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Taste of Sicily Ltd. Salad Southern Salads

INSURANCE Premier BusinessCare Tasker Insurance Brokers

KITCHEN & SERVING EQUIPMENT Bakery Ovens Cater-Bake (UK) Chefsrange Drinks Systems Carnevale Ltd. Chargrills Chefsrange Displays Chefsrange Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic Holding Ovens Jestic

Flour Allied Mills Carnevale Ltd. Sorrento Express Ltd. Whitworth Bros. Limited

Refrigeration Chefsrange General Mills UK Ltd.

Icings Allied Mills

Serving Pasta King (UK) Ltd.

Improvers Allied Mills

MEAT

Foods Ltd.

Premixes (Bread & Cakes)| Allied Mills

COMPUTING SOLUTIONS

FOOD WHOLESALERS

Pathos Continental

f

Online Ordering Solutions Integer Computers Just-Eat.co.uk Ltd.

Computer Delivery

Continental Quattro

Management Systems

Stagioni Ltd.

Integer Computers

Leathams PLC

Computers/Software Integer Computers

Stateside Foods Ltd. TICCO Foods 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 Balsamic Vinegar Pathos Continental Foods Ltd. Olive Oil Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd.

PASTA, POLENTA, GNOCCHI & RICE Gnocchi La Tua Pasta Ltd. Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. Leathams PLC Pasta (Fresh) La Tua Pasta Ltd. Med Food Wholesale Ltd. Pathos Continental Foods Ltd. Ticco Foods Ltd. Rice Pathos Continental Foods Ltd.

PIZZA DOUGH, BASES & CRUSTS Dough Balls Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice

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

Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. The Fresh Pasta Company Ltd

PIZZA TOPPINGS

Pesto Taste of Sicily Ltd.

Fish Carnevale Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. JDM Food Group Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd.

Pizza Sauces Leathams PLC Portal Foods Ltd.

SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Retail The Cardinal Group Specialist Food Consultancy Technomic Inc Market Reasearch Technomic Inc Training Publications The Cardinal Group

READY PREPARED

TOMATOES

Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd.

Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd.

Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. TICCO Foods Ltd.

SOUPS, SAUCES, STOCKS & DRESSINGS Chutneys, Relishes & Sauces JDM Food Group Ltd. Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd.

Fresh Tomatoes Southern Salads Passata Donatantonio Ltd. Martin Mathew & Co. Ltd. SunBlush© Tomatoes Leathams PLC Sun-Dried Tomatoes Carnevale Ltd. Donatantonio Ltd. Leathams PLC Martin Mathew & Co. Ltd. Taste of Sicily Ltd. Tomato Products Pathos Continental Foods Ltd.

Preparation Counters Chefsrange

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:

Bacon Dawn Farm Foods Leathams PLC Beef Leathams PLC

Ian Kent, Stateside

Richard Harrow , Freiberger

Alan Ribakovs, Whitworths

Cedric Blanpied, Bel UK

Geoff Parsons, Basilico

Ian Ritchie, Dawn Farm Foods

Chicken & Other Poultry Leathams PLC

Richard Burgham, Pizza Hut

Maurice Abboudi, Consultant

Andrew Gallagher, Papa John

Matt Simpkin, Just Eat

John O’Brien, Glanbia Cheese

Aislng Lyne, ASDA

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

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

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