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pizzapasta and Italian food magazine
web-site: www.stateside-foods.co.uk
Issue 171 December 2015 www.papa.org.uk
Email: info@stateside-foods.co.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. 2015
Welcome In this special awards issue we extend our congratulations to all of this year’s PAPA award, Pizza Chef of the Year and Pasta Chef of the Year competition winners whose impressive achievements were celebrated by so many of you at the recent gala dinner held in London. As ever, our thanks must also go to all the judges and sponsors who, throughout the course of a very busy year, have supported and facilitated these events (please turn to page 14 for a full round-up of the winners and results). In this issue, PAPA outlines its main areas of focus for 2016 and we showcase several pasta-focused businesses and put forward some packaging and beverage ideas. The year to come promises to be yet another innovative and dynamic one for the industry at large, and we very much look forward to reporting on your news and views in the months to come! CLARE BENFIELD EDITOR clare@jandmgroup.co.uk
Contents NEWS 4 Hotelympia 2016 set to take the show to you.
44 Best beverages – some new launches and current trends.
5 PAPA award winners announced.
52 A greener scene – stylish as well as environmentally-friendly packaging solutions.
6 Global Foodservice Equipment Summit seeks solutions to industry problems.
ARTICLES
8 Hungryhouse reveals UK’s late night ordering habits.
PAPA 14 Pizza Pasta & Italian Food Awards 2015. 26 Pizza Chef of the Year 2015. 28 Pasta Chef of Year Competition 2015. 60 PAPA news.
FEATURES 38 Putting pasta on the menu – pasta concepts are on the rise.
62 The law, supermarkets and their suppliers – Darren Smith of MBM comments on GSCOP (Groceries Supply Code of Practice).
PROFILES 64 Pizza My World – Wine Food Promotions’ Antonio Tomassini.
REGULARS 61 New products. 65 Index of PAPA registered suppliers.
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news
Hotelympia 2016 set to take the show to you
Délifrance UK’s multi-million pound investment programme Délifrance UK Ltd has unveiled the culmination of a £30 million investment programme boosting its capacity for supplying quality, rustic breads to foodservice and retail. The programme sees the conclusion of a three-year plan to specify, design and install a state of the art stone baked bread line, believed to be the largest and most technologically advanced in the UK. The line, which is the first to incorporate robotic scarification in the UK, will facilitate large scale production of multiple varieties of rustic bread utilising the latest technology in dough lamination, weight regulation and control systems. Additional investment in the Southall bakery brings a new “innovation and development” bakery area for future NPD and training alongside modernised staff changing areas and canteen. Délifrance UK managing director Ian Dobbie said:“Délifrance has been developing bakery solutions for food service providers, retailers and bakers for 30 years and here in the UK, we have been planning a major expansion and development of our Southall site since our acquisition of Le Pain Croustillant in 2009, which gave Délifrance the opportunity to concentrate on supplying larger volumes of premium, added value breads. Our long-term strategy involved investing heavily in our manufacturing processes to achieve this and we are delighted to unveil the results.” The stone baked bread line features an Italian Serpentino stone which offers a better heat transfer than traditional stone guaranteeing an authentic, stone bake finish with a crisp, rustic crust and a waxy internal texture. With the capability to produce large volumes of multiple products on one line, added value breads incorporating cheese, fruit, vegetables, herbs or seeds are now part of the extended Délifrance rustic portfolio. “The instore bakery bread market is worth £612 million according to August 2015 IRI data as consumer tastes become more complex with shoppers looking for speciality, premium breads,” Ian Dobbie added.
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Hotelympia will be returning to London next February (29 February – 3 March, 2016 ExCeL London) with the UK event promising more product innovation than ever before, claim the event’s organisers. Registration is now live (www.hotelympia.com/register) for the biennial four-day show which will see the unique needs of visitors from every sector of hospitality, from hotels and restaurants to pubs, cafés, contract catering, casual dining, the cost sector and beyond, catered for by 1000 of some of the world’s most pioneering exhibitors in Food & Drink, Catering Equipment, Technology, Interiors & Tableware, Careers and sustainability-focused WasteWorks. Toby Wand, managing director at organiers, Fresh Montgomery, said: “It may seem a contradiction in terms to describe an event on the sheer scale of Hotelympia as having the feel of a bespoke, tailored show, but in 2016, that’s exactly the experience we will deliver. “How do we achieve this with so many ground-breaking exhibitors, from multiple sectors, all under one roof? The answer lies in knowing the market, understanding the trends that keep this vibrant industry ticking, showcasing companies that share in this vision, true innovators, keeping things fresh and, most importantly, relevant to you. So, whichever day you choose to spend with us,
and whatever attraction, innovative new product, key exhibitor or insightful speaker is on your hit list, this experience will be individually tailored to you, the requirements of your business and your customers. Your show.” With over 120 exhibitors already confirmed in the equipment hall – the largest line-up ever amassed under one roof – state-of the art catering equipment is yet again set to be one of the jewels in the Hotelympia crown. New for 2016 will be a unique ‘Meet the Buyer’ Programme, created in partnership with CESA (Catering Equipment Suppliers Association) which will see buyers’ requirements matched to the exhibitor whose equipment best meet their needs. They will then be able to speak directly and confidentially to manufacturers on everything from technical specifications to energy saving benefits. Crucially, they will also be able to compare and contrast kit and try before they buy.
Linda Lewis Kitchens gets personal ahead of tenth anniversary Pizza and Italian catering equipment specialist, Linda Lewis Kitchens (www.lindalewis.co.uk), has undergone a dynamic rebrand, and launched a new web site. The Oldham-based business has gone for a bold and bright caricature-led rebrand, based around MD, Linda Lewis and focused on the personal service that she and her team can provide. With a new logo to accompany this, and a revamped web site that makes navigation much easier and colour codes different categories of equipment, the company now feels that it has all the tools to enable it to engage with more distributors, end users and suppliers. Linda Lewis Kitchens is the sole importer of high quality gas and electric Cuppone pizza ovens and other pizza making equipment. Additionally, the company can now offer its network of dealers much-acclaimed Valoriani woodfired ovens from Tuscany which came about thanks to Linda Lewis forging a partnership with Orchard Ovens by Valoriani, and seeing
her become a partner in the UK’s only dedicated pizza demonstration kitchen, based in Preston. “The company will celebrate its 10th anniversary in 2016, so we wanted to head into the new year with a dynamic new brand in place and lots to talk about. We have invested heavily in both the brand and the demonstration kitchen in Preston and are already seeing the benefits,” said Linda Lewis. “We shall have lots to shout about in the coming months, but feel that our new brand reassures our contacts that, whilst we may be growing, Linda Lewis Kitchens is all about personal service, excellent after-sales service delivered by real people and my ongoing personal rapport with suppliers, dealers and chefs.”
December 2015
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PAPA Award winners announced The Pizza, Pasta and Italian Food Association (PAPA) Awards have recognised the best in the Italian Food industry, having held their annual awards night and celebratory dinner at the London Lancaster Hotel, Hyde Park, London on 12 November 2015. Some 450 of the industry's leading lights came out to recognise the wonderful achievements of their peers. The UK's finest Independent Italian Restaurant was revealed as Il Michelangelo in Weston-SuperMare and the best Independent Pizza Restaurant was announced as Suffolk Stonehouse in Bungay.
The Pizza Restaurant Chain Award went to Pizza Express, ASK Italian scooped the Italian
Restaurant Chain Award and CoOperative, Iceland and Aldi picked up two awards each.
Paolo Crolla of Paolo's Italian in Glasgow was crowned as Pizza Chef of the Year and Peter Puntrello of Sub Xpress in Peterborough was crowned as Pasta Chef of the Year (turn to page 14 for the full coverage). Guest host, Aldo Zilli, who was also involved in judging the Pizza and Pasta Chef Competitions, said: "The PAPA awards are the premier awards for Italian food - I should know, I won a few for my restaurants! It's great to have won them and even better now to have hosted the main awards and judged the Pizza and Pasta Chef competitions."
Casual Dining 2016 announce keynote line-up With visitor registration now open, Casual Dining – the UK’s multiaward winning trade event for the multiple restaurant and pub group sector - has announced its initial Keynote line-up for 2016. Returning to the Business Design Centre in Islington, London, on 24 and 25 February next year, the show’s extensive Keynote Programme will feature an exclusive interview with Luke Johnson, chairman of private equity firm Risk Capital Partners. One of Britain's most successful entrepreneurs, Luke Johnson is wellknown for his involvement in growing the Pizza Express, Giraffe, Strada and Patisserie Valerie brands and he will be discussing his experiences in the UK casual dining sector – and its future prospects with Propel’s managing director Paul Charity. Steve Richards, CEO of Casual Dining Group (owner of the Café Rouge, Las Iguanas and Bella Italia brands), Simon Kossoff (chief executive of Italian restaurant and food shop chain Carluccio’s in interview with Peter Martin, vice president of CGA Peach), and Anthony Pender, chairman of The British Institute of Inn Keeping and MD of Yummy Pub Co, are among the other big name speakers also confirmed. Anthony Pender, who has previously called Casual Dining a “welcome change to the trade show calendar”, will head up a panel session featuring a host of well-known pub operators, including Brian Whiting, managing director of Whiting & Hammond. As in previous years, Horizons’ Peter Backman will be back to report on the latest trends and developments in the ‘thriving’ casual dining market, now said to be worth over £7bn. One of the fastest growing parts of the
www.papa.org.uk
UK’s eating out market, casual dining is a lifestyle trend that shows no sign of abating. If anything, as a dining experience, it’s only increasing in popularity. And it’s still got plenty of room for expansion – with 16 new pub and casual restaurant openings per week, according to the latest findings in a M&C Allegra Foodservice report, commissioned by Estrella Damm in July. The 2016 edition will now feature 170 exhibiting companies (up from 150 last year and 117 when it launched in 2014). New additions to the exhibitor line-up include The FoodFellas, Jascots, Kerry Foodservice, Morgenrot Group, Kent Frozen Foods, General Mills, Twinings, JJ Food Service, Hepworth Brewery, and Ascentia Foodservice Equipment. Whilst returning brands include Coca-Cola Enterprises, Reynolds, Lamb Weston, Unox UK, Rational UK, DiSotto Foods, Britvic Soft Drinks, McCain Foodservice (GB), Fresh Direct, Nisbets, Thistly Cross Cider, Electrolux Professional, Nestle Professional, Alan Nuttall, Sacla’ UK, and Bar & Restaurant Foods. 4,000 key buyers and decision makers from many of the country’s biggest casual dining pub groups and restaurant chains, hotels, contract caterers, and independent operators are expected to attend. Gourmet Burger Kitchen, wagamama, Greene King, Punch Taverns, Fuller’s, Carluccio's, Bella Italia, Café Rouge, YO! Sushi, Jamie’s Italian, Pizza Hut Restaurants, Pizza Express, Elior UK, BaxterStorey, Compass Group, Whitbread, Holiday Inn, Hilton are just some of the big name brands to feature on the show’s visitor list so far. For more information, and to register for a free trade ticket, visit www.casualdiningshow.co.uk.
The Grab & Go Dough Ball Challenge! Pan’Artisan will be sponsoring the Grab & Go Dough Ball Challenge that will take place at Hotelympia’s International Salon Culinaire on Tuesday, 1 March 2016 at 10.00am. Competitors will be asked to create two portions of two different grab and go snacks using Pan’Artisan’s award-winning Brioche and Sourdough Dough Balls. Designed to test the best in the industry, the 45 minute competition will focus on creative use of the product and ease of service to a transient market. Chefs from all sectors of the industry will be showcasing their skills and creativity in front of a live audience, whilst competing for a highly coveted Salon Culinaire medal and winners’ plate. The Grab & Go Dough Ball Challenge is new for 2016, designed to highlight the versatility and ease of use of Pan’Artisan’s sourdough and brioche dough balls (the winner and runner-up will also be presented with a specially commissioned trophy after the challenge in Pan’Artisan’s VIP lounge).
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Operators realistic as growth in food sales expected to slow, claims survey Confidence remains relatively strong amongst the UK’s eating out operators, with nearly two-thirds of those taking part in the latest Eating Out-Look survey saying that their food sales had increased year-onyear. However, compared with last year, a smaller proportion of operators reported a growth in sales, with nearly a third saying they had experienced no real change in food sales over the past 12 months, a significant increase on the 18% of operators who said that this time last year, report the researchers. The survey, conducted amongst a crosssection of foodservice operators by JRA (9 Sept-4 Oct) on behalf of Horizons, is designed to gauge operators’ impressions of how the
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market is performing and their expectations for future growth. Looking ahead, over 70% of the operators, which included representatives from the restaurant, hotel, pub and bar, and contract catering sectors, were optimistic that food sales would rise over the next 12 months, while a quarter expected no real change in food sales in the future. This represents a significant fall on last year’s survey results where nearly 90% of operators expected some growth in the forthcoming 12 months. “Having recovered from the economic downturn, the eating out market is now levelling out and growth is likely to be much more conservative illustrated by the declining number of operators still
expecting to see sales growth. Feedback from the market suggests that consumers are still being cautious over spending. This demonstrates the need for operators to keep their prices competitive,” said Horizons’ analyst Liz Land. Operators reported less trading down and fewer meal deal purchases this year, compared with last year. Only 15% of those taking part thought consumers were still trading down to lower priced meals, compared with 22% who thought this 12 months ago. Likewise, 27% said consumers were choosing meal deals and promotional meals, compared with 34% who said they were in autumn 2014. One in five operators reported
that they were no longer taking cost-cutting measures such as renegotiating supply contracts or re-engineering menus to save money. This suggests greater confidence in the market and a change on last year when a third of operators said they had reduced staff wages or instigated a wage freeze, feel Horizons. When it came to issues that might impact dishes in the future, two-thirds of operators thought the biggest influence would be the provision of gluten-free dishes, while 42% expect dairy-free and lactose intolerance to have an impact. Reducing sugar content and providing low carbohydrate dishes were also mentioned as likely to become important factors.
Ferrero to sweeten up Hotelympia
Global Foodservice Equipment Summit seeks solutions to industry challenges
Ferrero – the Italian family-owned confectionery company – is gearing up for its biggest Hotelympia yet and will be showcasing not one, but two new products on stand 1242 at the Excel, London. The Ferrero team will be on hand to talk to operators and caterers about the growing Ferrero foodservice portfolio, including the newly launched Ferrero Rocher two pack format (T2x16x3) and Raffaello single serve format (T1x100). The Ferrero Rocher two pack format sees the iconic brand available to foodservice for the first time in a new two pack format. “Consumers know and love Ferrero Rocher and Raffaello, we’re really excited to be bringing two very distinct premium brands to the hospitality industry and support operators with confectionery that will set them apart from the competition and give their customers something different,” said Natasha Quinn, foodservice channel operations manager at Ferrero. Visitors to the stand will also have the opportunity to sample a selection of specially developed recipes at the Nutella Breakfast Bar, where a chef will be on hand whipping up mini club sandwiches, pancakes and much more throughout the show.
The inaugural Global Foodservice Equipment Summit took place on 22 October in Milan, setting up a series of initiatives that could have far-reaching implications for the foodservice industry. The three associations leading the Summit were EFCEM (European Federation of Catering Equipment Manufacturers, of which CESA is a member), NAFEM (North American Federation of Foodservice Equipment Manufacturers) and NAFES (National Association of Food Equipment and Suppliers, which covers Australia and New Zealand). Also participating was FCSI EAME (Foodservice Consultants Society International of Europe-Africa-Middle East). The organisations are seeking international solutions to challenges that face the global food industry, ranging from the need to meet climate change commitments to the increasing regulatory burdens on equipment manufacturers and suppliers. In time for the United Nations climate change conference which took place at the end of November, the Summit tasked EFCEM with producing a white paper on the Circular Economy Package, focusing on how to make equipment more sustainable. This has implications, for example, in the design of products to ensure servicing and maintenance are as easy as possible (A* energy-rated products will only stay A* if they are looked after. Similarly, products must use more recyclable parts – so that new equipment is built from raw materials harvested from old).
pizzapasta AND ITALIAN FOOD
The Summit also agreed that international cooperation will lead to the pooling of resources, data and statistics. A framework is being developed for statistics gathering, to make sure that data is compatible. Similarly, a work party is being set up to ensure that industry definitions are understood – so that the same question is being asked in different areas. When it comes to international standards and regulations, the world is becoming increasingly complex. The Summit agreed to a Global Liaison Committee to investigate the implications for manufacturers and look into the possibility of establishing international standards. There will also be international cooperation to establish global standards for BIM – including recommendations on the software used to create BIM models. The skills shortage and the need to develop industry leaders for tomorrow are critical issues around the world. Representatives at the Summit agreed to the development of joint training and education programmes – ranging from the further expansion of the CFSP (Certified Food Service Professional) accreditation scheme, which is designed to raise the level of professionalism in the industry, to the development of courses designed to help new employees get the most from their work. The next Global Foodservice Equipment Summit is planned to take place during Hotelympia 2016 in London, 29 February to 3 March.
December 2015
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news Santini restaurant launches new Butterfly Bar The world-renowned Belgravia family restaurant Santini has announced the opening of a stunning new Milanese designed Butterfly Bar and private dining room that is open daily from 12 noon till late. One of the last remaining family-run restaurants of its type, Santini is famed for being Frank Sinatra’s favourite restaurant when in London. Following the semiretirement of Gino Santini, Santini is now corun by his daughter, food entrepreneur and award-winning author, Laura Santini. The new pre-theatre and bar menus feature flavours created by Laura and her culinary team, as well as some new signature Santini cocktails, along with s new autumn menu in the main restaurant. Guests can also enjoy all year round al fresco dining and a cigar terrace with heaters and cosy blankets. “I am delighted by the way the addition of the new bar has transformed Santini into something even more special for our guests without losing the heritage and glamour of its roots,” said Laura Santini. “The Butterfly bar will be perfect for those living, working locally or visiting the area to
enjoy light bites, drinks, teas and coffee all day in true European bar style. There is also a great wifi connection for those who would like to work or hold meetings. "Unlike the main restaurant, the new bar lounge offers guests the option to pop in any time before midnight for a spaghetti lobster and a glass of champagne or a quick negroni and a carpaccio - sexy luxurious casual dining at its best!” The Venetian-influenced Butterfly Bar features signature Santini gold and black interiors alongside bespoke antique style glass mirrors and soft mood lighting, complemented by original Butterfly Bar artwork, handcrafted Italian silver bar stools, sumptuous seating and black marble low tables.
Hungryhouse reveals UK’s late night ordering habits New research from online takeaway company hungryhouse has revealed the UK as a nation of after-hours eaters, with half of its customers admitting to ordering a takeaway to eat after a night out. Unfortunately for those involved, only two in every three stay awake long enough to enjoy their takeaway, with the other third dozing off before their food has arrived. Pizza has taken the crown as the go-to option for hungry Britons, with the tried-and-tested kebab just behind in second, report hungryhouse. Chinese is the third favourite choice for those returning from a night out. Online food ordering platform hungryhouse surveyed over 10,000 of its customers to find out the nation’s late night ordering habits. As well as the revelation that half of us order food after a night out, the survey also showed that no expense is spared when it comes to that late night treat, with 60% admitting to having spent over £50 on their orders – sad news for the 33% who fall
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asleep before it arrives and even worse for the 18% who said that they have been locked out of their house after stepping out to collect their food. "As a nation, we love tasty food, and with a world of meals just a click away it’s no surprise to see so many people ordering late night treats. However, ordering a takeaway is clearly just half the battle; people also have to manage to stay awake to enjoy it!" said Scott Fletcher, chief executive of hungryhouse. hungryhouse’s online food ordering platform enables consumers to browse restaurant menus and read customer reviews then order and pay for a takeaway food delivery. It is also part of Delivery Hero which claims to currently be the world’s largest online food ordering network and has over 10,000 UK restaurant partners.
Oxford location is perfect for Papa John’s Papa John’s, has now opened in Oxford with a new store to be be managed by franchisee Abdul Sattar Karami who also runs eleven other Papa John’s stores in the home counties. “Oxford has a population of around 150,000 and is home to the UK’s oldest university,” said Abdul Sattar Karami. “In addition to its diverse student population, many families also live in the area making the location perfect for Papa John’s. “As Papa John’s grows, opportunities become available and so we are also cooking up a few more expansion plans. I think owning 40 Papa John’s would be a nice round number!”
New Nottingham Papa John’s customers invited to ‘Taste a Slice’ Papa John’s has announced franchisee Abdul Kasana has opened the latest Papa John’s in Nottingham Bulwell. Abdul Kasana who also runs the Nottingham Arnold outlet, will now employ more than 20 people to deliver Papa John’s top quality pizza to local residents. The former education consultant turned Papa John’s franchisee last summer. “Nottingham Bulwell is situated on the northwest of Nottingham city centre and there are around 30,000 people living in the local area and takeaways and food delivery are a popular part of the culture. Plus, our new Papa John’s store is situated next to the 24 hour Tesco, so we anticipate much passing trade from hungry grocery shoppers!” said Abdul Kasana. “Our first store in Arnold is just a couple of miles away and is always busy. Word has already spread of Papa
John’s great pizza, made with 100% fresh dough for a better natural flavour and this will help grow the business in the new outlet. In addition, for our opening, we have cooked up some special offers plus free sampling so customers can ‘taste a slice’ and try before they buy! “The new store opening is an exciting development for the team and more will follow! We have already secured the sight for our next Papa John’s which will open next year.” Papa John’s is currently running an incentive scheme to help franchisees in the early stages of growing their businesses which includes discounted royalty fees, contribution towards marketing spend plus free equipment for new stores opening in the enterprise development zones of the Midlands, Wales, The North West, North East and Scotland.
December 2015
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Qkr! with MasterPass mobile app goes live at ASK Customers at ASK Italian restaurants across the UK no longer need to ask for the bill as they now have the option to pay from their smartphone, through the Qkr! with MasterPass app (the Qkr! app was developed by MasterCard Labs and is already used with great success by diners in Japanese food chain wagamama, who were the first UK restaurant chain to offer the innovation). Diners can search for nearby ASK Italian restaurants (part of the Azzurri Group) through the App and upon arrival at their chosen venue they will be prompted to ‘check in’. Customers can order their meal as they normally would via their waiter, but as part of the ‘check in’ process the App will have generated a four-digit code. Sharing this code with the server allows diners to see their order on their phone and enables them to
Updated traceability guidance from Campden BRI Traceability is a widely used term and is one of those broad concepts, like quality, for which there are many definitions and applications and ideas about what is required or important. Although regulations, international standards and commercial standards require traceability systems, none is prescriptive in the way it is achieved. Legal requirements focus on external traceability of suppliers and customers (the one step back and one step forward approach), whereas industry good practice also includes industry process traceability. The second edition of Traceability in the food and feed chain: general principles and basic system requirements (Guideline 60) (www.campdenbri.co.uk/publ ications/pubDetails.php?pubs ID=4655) outlines the general principles and basic system requirements for the design and implementation of a traceability system – with special reference to external and internal traceability.
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‘check out’ and pay when they are ready. For other diners wishing to split the bill, they can input the same code into their phone, see the entire order, and select and pay for what is theirs when ready. The app offers diners convenience (control of how and when they pay - if in a hurry they can pay as soon as they wish or when dining with friends they can split the bill and pay), simplicity (the app is easy to download and customers can register with any payment card, not just a MasterCard) and security (MasterCard processes some 65,000 secure transactions a minute, point out the app’s creators). Qkr! with MasterPass is quickly building scale of acceptance across UK restaurant chains, with Zizzi’s (also part of the Azzurri Group) and Carluccio’s soon to adopt the
payment option across their restaurants. Scott Abrahams, group head of acceptance and emerging payments, MasterCard UK&I said: “Qkr! with MasterPass is gathering momentum, more and more restaurants and retailers are seeing the potential to improve their customer experience and save both their customers and staff time. Asking for the bill and waiting to pay shouldn’t get in the way of a good meal, now customers can spend more time enjoying their food and get to their next appointment more easily. The feedback we’re getting from wagamama and their customers is phenomenal and we hope to see this replicated with ASK Italian and other restaurants soon to adopt the App.” Doug Wooten, head of IT for the Azzurri Group added:“Our
customers are great at giving feedback and we know that they are looking for faster and more convenient ways to pay. By working with MasterCard and implementing Qkr! our restaurant teams can focus on delivering great service to customers and serving our fantastic food. We know that splitting bills is a pain point for our customers and if they choose to pay with Qkr! It offers them a convenient solution, together with paperless receipts on the app for easy reference. This is all within a secure and trusted app that is easy for everyone to use with their card of choice.” Qkr! with MasterPass app is available for diners at wagamama and ASK Italian, and later in 2015 and early 2016 at Zizzi’s and Carluccio’s (the app can be downloaded from the App Store or Google Play).
New research sheds light on tipping habits The global workplace hygiene brand, Tork®, reports that it has conducted extensive research across Europe to determine the most important aspects of a great service experience in the eyes of consumers dining out in the UK, France, Netherlands, Finland, Germany and Russia. Their research found that all women from the countries surveyed would leave a tip if “staff are attentive to their needs, acknowledging them when required.” Attentive service was important to 66% of UK women and especially important to 83% of women from Germany. However, attentiveness falls markedly in the importance ranking for women from Finland at 59%. Having the freedom to make changes to dishes to suit individual preferences and having knowledge of a menu were cited as the second most important aspect when considering to leave a tip with 47% of UK consumers. This is in contrast to Germany, where 61% of consumers view having the option to make changes to dishes as a significant factor when choosing to leave a tip, with knowledge of the menu also factoring highly at 53%. Russian respondents had the highest expectations when it came to knowledge of a menu, with 54% citing it as very important in their decision to leave a tip, however the ability to change dishes to suit their individual preferences was only of interest to 34% of respondents – the lowest across all the countries surveyed. Small talk would appear to be not just a British problem, with 30% of UK respondents and 31% of respondents from the Netherlands, stating they would leave a tip “if the waiter makes time to small talk with me.” However, the ability to small talk in
the tipping stakes was of least interest to Russian respondents at 16%. There’s something to be said for showing you’re happy in your work, with over 50% of respondents from the Netherlands, Germany and France, citing the fact that “staff seem to be enjoying themselves when working” as very important in their decision to leave a tip. Interestingly, only 37% of UK respondents viewed a contented front of house team as a reason to leave a tip, with the figure falling to 34% for Russian respondents. Jamie Wright, UK&I communications manager at SCA Hygiene commented:“As the tipping debate continues at pace, when it comes to service, it is clear that old fashioned values are still key to a great experience, with attentive and knowledgeable front of house teams still playing a key role in the delivery of a memorable customer experience. Also, interestingly, the survey gives a gentle warning to UK operators not prepared to adapt menus to suit individual customer preferences. Adapting menus to individual tastes is standard practice in the US and the survey clearly highlights that this will become the norm amongst UK diners in the future.”
December 2015
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SHORTS Borsa Vini Italiani 2016 The Italian Trade Commission, Trade Section of the Italian Embassy will bring an extensive delegation of Italian wine producers to Manchester (Town Hall, 19 January 2016) and London (Sheraton Park Lane Hotel, 21 January 2016). Peter McCombie, Master of Wine and expert in Italian production, will lead attendees on a journey of discovery with special insights into Italian winemaking areas. Borsa Vini means “Wine Exchange”,and wine traders will be able to attend workshops to help update their ‘Made in Italy’ portfolio. Rémy Martin and Parmigiano Reggiano La Maison Rémy Martin opened in Soho for the month of November as an exclusive members' club to host a series of Rémy Martin events and experiences. The house of four floors included three areas to try the different Cognacs, and within this was a room dedicated to the tastes and aromas that go into making a bottle of cognac, in including Parmigiano Reggiano, candied fruit and fudge. A wheel of Parmesan that had been aged for 30+ months - making it stronger and more mature than a younger age with a more granular texture was placed in the centre of the ‘room of flavours’ that can be associated with Rémy Martin. Jeremy Paxman to speak at FPA seminar Jeremy Paxman, broadcaster, author and campaigner, is to speak at the annual Foodservice Packaging Association Environment seminar on 21 January 2016 at the St John’s Hotel, Solihull. He will be speaking in his capacity as patron of Clean Up Britain, the major campaign organisation set up to highlight litter issues and help turn around UK attitudes to litter. The FPA Environment seminar regularly attracts some 150 FPA members and a broad spectrum of representatives from local authorities, trade associations, major foodservice operators, environmental and recycling organisations. The debates held have had a positive effect on influencing litter and recycling agendas. CST ‘steaks’ its claim in Italy Call Systems Technology (CST), a UK supplier of front and back-ofhouse technology for the hospitality industry, has secured a landmark European contract win in its 20th anniversary year, to supply its ConnectSmart® Kitchen (CSK) technology across the estate of Italy’s first steakhouse chain. Roadhouse Grill, owned by the Cremonini Group, will be the first casual dining chain in Italy to adopt back-of-house technology across its estate of 68 sites in Italy and two in Bulgaria, with a further 30 additional sites planned for 2016 with the technology enabling the brand to reduce its average ticket time from 12 minutes at peak service, to just eight.
Customers think availability of free from foods has improved Twelve months on from the introduction of the EU Food Information for Consumers legislation, a new HospitalityGEM survey has found that 89% of consumers feel that the availability of ‘free from’ foods when eating out has improved with restaurants in particular being a clear leader in providing the best choice of dishes after 72% of the survey’s respondents recognised this. When it comes to eating out, 23% of people said they had special dietary requirements, with vegetarianism the number one need, and shellfish the most avoided food receiving 44% of the poll. Women are twice as likely to identify as having special food requirements, with just 14% of men saying they do. Those aged 36-45 years old are also most likely to have dietary needs, the survey found. The HospitalityGEM survey also found that 58% of people feel that while the ingredients in dishes are clearly communicated by eating operators, there is room for improvement. A similar representation also felt that staff could be better trained in this area, with a significant 30% of people saying that team members were not well trained on the ingredients in dishes. While restaurants were highlighted as having the best choice of ‘free from’ dishes, it is clear that takeaways need to improve – zero per cent of
respondents identified these establishments as having the best range, with fast food outlets not far behind at just 2%. This lack of choice of suitable dishes is the greatest concern for those who have special dietary requirements, with 40% of those surveyed saying this is what they worry about the most when they eat out. Interestingly, for grab and go outlets, M&S Foodhall was seen as the best caterer for those with special dietary requirements, at 43% (this was a significant lead on any of the other brands identified, with Pret a Manger coming in second at 18%). Steven Pike, managing director of HospitalityGEM commented: “One year on from the introduction of the EU allergen legislation and it’s clear many operators are doing what they can to make consumers more confident when eating out, through clearer communication about ingredients and a greater range of ‘free-from’ dishes. “However, the identification of staff training as an area in need of improvement should encourage the operator to look hard at their sites and how team members are briefed on this important aspect of food service. It should be part of any induction and also revisited regularly as menus and teams change.”
Fast pasta makers Operators can now make speedy fresh egg pasta in a variety of shapes with the range of robust pasta makers from Metcalfe Catering Equipment. Three easy to operate models can each produce up to 14 types of pasta shape, everything from fine angel hair to pappardelle, cannelloni, pasta sheets and the long twists of casarecce, say Metcalfe (www.metcalfecatering.com). Holding 1.5kg, 2.5kg or 4kg of pasta dough, depending on the model, and producing 5kg, 8kg
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and 13kg of pasta per hour respectively, the three machines will mix and knead the ingredients in a stainless steel bowl before extruding it through traditional bronze dies. Friction created by the bronze creates the authentic rough surface that allows the pasta to hold the sauce. One extrusion die is included with each machine, but others may be purchased to add variety to the menu. Other optional extras include a universal stand, and an electronic cutter for the 2.5kg model (prices start at £1347 + VAT).
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Domino’s to deliver 5,000 new jobs in time for Euros and Olympics With more than 50 new restaurants and major international sporting events including the UEFA Euro Football Championships and the Rio Olympics scheduled for 2016, Domino’s Pizza UK has announced that it is looking for 5,000 new team members in the UK and Ireland over the next year. Having recently celebrated its thirtieth birthday in the UK with the opening of its 900th store at Ashford in Surrey, Domino’s says that it plans to build on the 50 plus new store openings it will have made by the end of 2015. Jobs will be available in roles ranging from delivery drivers and store team members to pizza makers and franchise managers. New starters will be supported by the company’s new online induction programme and management training system, which is due to launch next year, say Domino’s. “We have seen continued healthy growth in the business this year with like-for-like sales up by over 14% in the UK and Ireland in Quarter 3 of 2015. Our digital ordering now represents 77% of our delivered sales with nearly 50% made on our app. There are some exciting innovations coming in the next few months to
www.papa.org.uk
make ordering even easier as we are gearing up for a strong 2016,” said Scott McLeod, operations director at Domino’s Pizza UK. Now England, Wales, Ireland and Northern Ireland have qualified, Domino’s says that it expects a peak in orders around UEFA Euro 2016 which will feature 24 teams and 51 games between 10 June and 10 July 2016 (during the
last World Cup in Brazil, Domino’s saw an average game day sales uplift of almost 10% peaking at a 23% lift for England’s game against Uruguay). The combination of store growth and unprecedented home interest could mean orders exceed seven million pizzas during the Euros and so to meet the demand, Domino’s is looking to recruit an additional 1,500 drivers alone across the UK and Ireland to deliver freshly-made pizzas. Less than a month later, the Rio 2016 Olympic Games will take place over 17 days, during which some 10,500 athletes from 206 countries will compete in 42 sports with a global TV audience estimated to be in excess of 900 million. “There’s never been a more exciting time to join the Domino’s family. With everything 2016 has in store, we believe we could be looking at an extra 15 million pizzas next year. We employ people who want a fun, dynamic and spirited workplace. Our teams always demonstrate integrity, honesty and reliability and of course a real passion for pizza goes a long, long way,” added Scott McLeod.
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The Pizza Pasta & Italian Food Awards 2015
This year’s event and prize draw was once again proud to support the Bowel Cancer UK charity.
The evening of Thursday, 12 November 2015, saw the celebratory twenty sixth Pizza Pasta and Italian Food awards held at the luxurious London Lancaster Hotel in London. Over 400 people from across the pizza, pasta and Italian food industry gathered together for a gala dinner with the awards’ winners being revealed for the third year in a row by the well-known Italian TV chef and restaurateur, Aldo Zilli. In his inaugural address, new PAPA chairman, Richard Harrow welcomed guests in acknowledging the importance and diversity of the sector at large. PHOTOGRAPHS Pictures from the awards – the Pizza Chef of the Year heats and finals, the Pasta Chef of the Year heats and finals, as well as the awards dinner itself - can be found at http://awards.papa.org.uk
Overall Supermarket Section Sponsor
Overall Independent Section Sponsor Official beer sponsor
Fun, nourishing and profitable! “Our industry is an important contributor to the economy with annual sales in excess of £3bn, plus we employ thousands of people across our diverse businesses. We have seen this value increase over the last decade at a time when people’s wallets have been squeezed,” said Richard Harrow in his welcoming statement at the PAPA Awards. “We bring nourishment, fun and enjoyment to people’s lives with a wide range of products from basic stable larder items to celebratory dinners for special occasions. “We touch people’s lives on a daily basis yet we are often demonised by many organisations from the health lobby, NGO’s and the media. “But as the saying goes there is no such thing as bad food only a bad
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diet. PAPA is often the voice of reason in this debate and we are currently working on some new strategies to re-enforce the way we deal with these often negative views and opinions by extolling the positive benefits we bring to our varied consumers. “However we all have a part to play in this, consumers trust is earned it is not just given, so in today’s connected society it is vitally important we treat consumers with honesty and respect from the integrity of the ingredients we use, to the way we declare them and the nutritional information we provide. “Jointly we have a louder voice than as individual companies and again we are working on strategies to promote best in class practices throughout the industry.”
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awards
Pictured from left to right: Tony Crolla (La Favorita, Edinburgh), Domenico Crolla (Bella Napoli, Glasgow), Alex Karnacz (Haagen Dazs), Tanya Martin and Rebekah Wilson (Suffolk Stonehouse, Bungay), Aldo Zilli, Rob Tucker and Cesare Marinaro (Pizzeria Venezia, Rushden).
Pictured from left to right: Joanne and Majid Rostami (Romeo’s, Derry), Graham Corfield (Just-Eat), Gynn Mahal (Stone Willy’s Kitchen, Birmingham), Aldo Zilli, Mansour Arjemandfer (Florentino’s, Gainsborough) and Bertie van der Beek and Mavis Ang (Pizzaface, Hove).
PIZZA RESTAURANT GOLD AND PLATINUM AWARDS
INDEPENDENT PIZZA DELIVERY STORE AWARD
Sponsored by:
PLATINUM AWARD WINNER: Suffolk Stonehouse, Bungay
PLATINUM AWARD WINNER: Stone Willy’s Kitchen, Birmingham
GOLD WINNERS: La Favorita, Edinburgh Bella Napoli, Glasgow Pizzeria Venezia, Rushden Battlefield, Glasgow (not present on the night) Zia Pizza, Westbury (not present on the night) Pizza Café, Newton Abbot (not present on the night)
GOLD WINNERS: Florentino’s, Gainsborough Romeo’s, Derry Pizzaface, Hove
Sponsored by:
SHORTLISTED: Hello Pizza, Liverpool The Cornish Pizza Company, St Agnes Village Pizza, Ewell Organica Pizza, London Sub Xpress, Peterborough Yammo, Bath
Pictured from left to right: Vicky Barber (PizzaExpress), Clare Blampied (Galvanina), Gabby Barysaite (PizzaExpress) and Aldo Zilli.
PIZZA RESTAURANT CHAIN AWARD WINNER: PizzaExpress GOLD WINNERS: Pizza Hut ASK Italian Tony Macaroni Vapiano Prezzo Zizzi
www.papa.org.uk
Sponsored by:
Pictured from left to right: Andrew Thorne (Freiberger UK Ltd), Beth Jones and Susan Canavan (Project Pie) and Aldo Zilli.
INNOVATIVE FOOD TO GO AWARD
Sponsored by:
WINNER: Project Pie UK SHORTLISTED: Pizza Rossa My Pasta Bar Slice Pizza
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awards
Pictured from left to right: Barry Rodnight (Papa John’s), Pierluigi Cavaciuti (Italia Formaggi) and Aldo Zilli.
Sponsored by:
NEW PRODUCT OR INGREDIENT AWARD Foodservice category WINNER: Italia Formaggi (Raspadura Cheese) HIGHLY COMMENDED: Pan’Artisan - Sourdough dough balls Rondanini (Tiramisu Gelato) SHORTLISTED: Taste of Sicily – White truffle oil Italia Formaggi – Raspadura cheese Rondanini – Tiramisu gelato Leathams - SunBlush® yellow cherry tomatoes Snowbird Foods – Gourmet Plus Cumberland sausage coins Pan’Artisan – Sourdough dough ball Meadow Cheese – Palatina mozzarella and cheddar
Pictured from left to right: Barry Rodnight (Papa John’s), Carlo and Andrea Diforti (Taste of Sicily) and Aldo Zilli.
Retail category WINNER: Taste of Sicily (White Truffle Oil) SHORTLISTED: Leathams (SunBlush® Yellow Cherry tomatoes) Snowbird Foods (Gourmet Plus Cumberland Sausage Coins) Meadow Cheese (Palatina mozzarella and cheddar)
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Papa John’s is Pizza Delivery Chain of the Year for 2015
L
eading pizza franchise, Papa John’s, has been named the 2015 National Pizza Delivery Chain for the sixth consecutive year by the Pizza, Pasta and Italian Food Association. The trade body’s 25th anniversary awards ceremony was held at the Lancaster London Hotel, Hyde Park and celebrated the best in the industry. “We are delighted that the work of our franchisees and corporate team has been recognised as a leader in upholding excellent standards within the industry,” said Gareth Davies, regional vice president, Papa John’s Western Europe. “It’s a testament to our commitment to ‘Better Ingredients. Better Pizza’ brand promise, and striving to use only the highest quality ingredients.” Papa John’s was founded in the USA in 1984, and has grown to include more than 300 stores across the UK, and approximately 4,800 stores in 40 international markets and territories. Papa John’s, which is renowned for its product quality, has opportunities for potential franchisees throughout the UK and Europe. Papa John's provides a significant amount of assistance to franchisees in opening a store including providing assistance in the selection of a location, construction of the site, starting operations and support in local store marketing activities.
For further information please visit: www.papajohns.co.uk/franchise call: 0844 567 0937 or e-mail: enquiries@papajohns.co.uk
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awards
Pictured from left to right: Alistair Turner (Igloo Thermo-Logistics), Tony Crolla (La Favorita, Edinburgh) and Aldo Zilli. Pictured from left to right: Michael Eyre (Jestic), Geoff Parsons (Basilico) and Aldo Zilli.
PIZZA DELIVERY CHAIN AWARD
Sponsored by:
Regional category
THE PAPA MARKETING AWARD
Sponsored by:
Regional category WINNER: La Favorita (10th Anniversary Campaign)
WINNER: Basilico
Pictured from left to right: Manj Jaspal, Phil Spratley, Caroline Young, Mark Austin, Barry Rodnight, Lorant Kardos, Dave Myhill (Papa John’s), Michael Eyre (Jestic), Aleks Michalczyk and James Bradley (Papa John’s).
National category WINNER: Papa John’s
National category WINNER: Iceland (Power of Frozen Campaign) SHORTLISTED: Prezzo (The Stars Are Coming Out This Christmas Campaign) My Pasta Bar (Summer Lovin’ Campaign) Papa John’s (Papa Quality Guarantee Campaign) McIntosh of Strathmore (Mr Macaroni Campaign)
SHORTLISTED: Firezza Pizza Hut
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Pictured from left to right: Alistair Turner (Igloo Thermo-Logistics), Andy Thompson (Iceland) and Aldo Zilli.
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awards
Pictured from left to right: Steve Snow (MCS/CookTek), Giuseppe Ferraro (La Piazza, Thornbury), Daniel Kola (Il Michaelangelo, WestonSuper-Mare), Cinzia Bocchi (La Locanda, Gisburn) and Aldo Zilli.
ITALIAN RESTAURANT GOLD AND PLATINUM AWARDS
Sponsored by:
PLATINUM AWARD WINNER: Il Michaelangelo (Weston-Super-Mare) GOLD WINNERS: La Locanda, Gisburn La Piazza, Thornbury Ennio’s, Southampton (not present on the night) Tamburino, Street (not present on the night) San Carlo, Leeds (not present on the night) Del Villaggio, Birmingham (not present on the night) Bar Italia, Edinburgh (not present on the night)
Pictured from left to right: Steve Snow (MCS/CookTek), Phil Boyd (ASK) and Aldo Zilli.
ITALIAN RESTAURANT CHAIN AWARD
Sponsored by:
WINNER: ASK SHORTLISTED: Prezzo Zizzi
www.papa.org.uk
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awards MANUFACTURED PIZZA PRODUCT AWARD
Pictured from left to right: Per Larsen (DK Foods), Jessica Daniels (Iceland), Aldo Zilli and Claire McGoran (Iceland).
Everyday category WINNER: Iceland (Pizza Pala Range – ham, mushroom and mascarpone pizza) HIGHLY COMMENDED: Aldi (Specially Selected Italian meats pizza) SHORTLISTED: Iceland (Woodfired Ultra thin pepperoni pizza) Asda (Chosen by You extra thin and crispy Mediterranean vegetable pizza) Kiren Foods (Pizza Mia range) Morrisons (Pepperoni stuffed cheese and tomato pizza)
Sponsored by:
Pictured from left to right: Per Larsen (DK Foods), Will Kirby and Chris Ogden (Green Isle Foods) and Aldo Zilli.
Innovative category WINNER: Goodfella’s (Gluten free pizza - pepperoni, ham and mushroom pizza) HIGHLY COMMENDED: Asda (Chosen By You Carolina BBQ pulled pork Pizza) SHORTLISTED: Goodfella’s – Sweetfella’s Range Aldi (Stuffed crust chorizo and pepperoni pizza)
Pictured from left to right: Per Larsen (DK Foods), Helen Kerfoot (Co-op), Aldo Zilli and Caroline Anderson (Co-op).
Indulgent category WINNER: Co-operative (Truly Irresistible Kashmiri butter chicken, red onion and spinach pizza) HIGHLY COMMENDED: Tesco (Finest wood fired Verdure pizza) Spar (Hand stretched sourdough pizza – Italian salami, smoky provolone cheese and caramelised red onion chutney) SHORTLISTED: Asda Deli (Pulled pork double decker pizza) Asda (Chosen by You BBQ meat feast stuffed crust Pizza)
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awards
Pictured from left to right: David Giles (Glanbia), David Stone (Waitrose, Manisha Kotecha (Waitrose), Adam Kennedy (Waitrose) and Aldo Zilli.
CHILLED PIZZA MULTIPLE RETAILER AWARD
Sponsored by:
WINNER: Waitrose SHORTLISTED: All retailers were considered.
Charlie Ugo (Ugo Foods), Opasna Randev (Aldi) and Aldo Zilli.
PASTA RETAILER AWARD
Sponsored by:
WINNER: Aldi SHORTLISTED: All retailers were considered
www.papa.org.uk
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awards MANUFACTURED PASTA PRODUCT AWARD
Sponsored by:
Retail category: Ambient WINNER: Morrisons (Signature Lumaconi) – not present on night SHORTLISTED: Tesco (Free Range Egg Lasagne) Drossa Ltd (Farabella Gluten-free Fresh Stabilised Strozzapreti Rustici)
Ian Ritchie (Dawn Farms), Opasna Randev (Aldi) and Aldo Zilli.
FROZEN PIZZA MULTIPLE RETAILER AWARD Pictured from left to right: Carlo Diforti (Taste of Sicily), Gianluca Tositti (La Tua Pasta), Andrea Diforti (Taste of Sicily), Aldo Zilli and Jessica Scudetti (La Tua Pasta).
WINNER: Aldi
Retail category: Ambient
SHORTLISTED: All retailers were considered
Sponsored by:
WINNER: La Tua Pasta (Tortelloni Black Truffle) HIGHLY COMMENDED: Dell’Ugo (Tomato, Mozzarella and Basil Ravioli) SHORTLISTED: McIntosh of Strathmore (Macaroni Cheese with Applewood Cheese)
Pictured from left to right: Francesca Falcone (Rondanini), Carlo Diforti (Taste of Sicily), Andrea Diforti (Taste of Sicily), Aldo Zilli and Anna Petti (Rondanini).
Foodservice category WINNER: Rondanini (Handmade Braised Beef Tortelloni with Barolo Wine) HIGHLY COMMENDED: La Tua Pasta - Gnocchi (Squid Ink filled with Chilli and Cheese) SHORTLISTED: Brakes (Smoked Haddock Conchiglioni) Pastaficio (Ravioli Aragosta)
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Pictured from left to right: Timothy Ashburn (Avalon), Helen Thornton, Helen Kerfoot (Co-op), Aldo Zilli and Caroline Anderson (Co-op).
PIZZA CONVENIENCE AND DISCOUNT STORE Sponsored by: RETAILER AWARD WINNER: The Co-operative SHORTLISTED: All convenience retailers were considered.
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awards
Charity prize draw A cash draw for £300, auction and a raffle which raised £2261.50 for Bowel Cancer UK charity was held on the night, drawn by Aldo Zilli. Prizes included a £50 Boden voucher, two dinners for two people at a medieval banquet, a family ice skating ticket at Westfield, a family ice skating ticket at Canary Wharf, ‘At Home Wine Tasting for Four’, lunch for two at Cicchetti, London, and £50 Just East vouchers.
Pictured from left to right: Cameron McVean (Stateside Foods) receiving the award on behalf of Jon Lucas from Caron Parry (PAPA) and Aldo Zilli..
THE PAPA INDUSTRY AWARD
Sponsored by:
WINNER: Jon Lucas
CHEESE
The Pizza, Pasta & Italian Food Association would like to thank all of the sponsors and judges of this year’s Pizza, Pasta & Italian Food Industry Awards for their support, as well as all the venues where the regional heats for this year’s Pizza Chef of the Year competition and Pasta Chef of the Year were held. Our thanks also go to Jestic for the use of their oven in the final.
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awards PIZZA CHEF OF THE YEAR 2015
PASTA CHEF OF THE YEAR 2015
WHITWORTHS BROS. CATEGORY WINNER: Fausto Rea (Fausto’s Pizzeria)
TULIP SUPERTOPS CATEGORY WINNER: Rob Tucker and Cesare Marinaro (Pizzeria Venezia)
KUKD CATEGORY WINNER: Winner: Terry Bariga (Tony Macaroni)
HARVEY AND BROCKLESS CATEGORY WINNER: Roberto Scarano (Eatalias)
Stephan Keck (Keck), Peter Puntrello (Sub Xpress), Ylli Kolaveri (Il Michelangelo) and Aldo Zilli.
LONG PASTA CATEGORY WINNER: Ylli Kolaveri (Il Michelangelo)
SHORT PASTA CATEGORY WINNER: Peter Puntrello (Sub Xpress) FILLED PASTA CATEGORY WINNER: Peter Puntrello (Sub Xpress)
GALBANI CATEGORY WINNER: Winner: Paolo Crolla (Paolo’s Italian)
Pizza Chef of the Year winner, Paolo Crolla, receiving his award from Aldo Zilli.
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Pizza Chef of the Year Winner
Pasta Chef of the Year 2015
Paolo Crolla (Paolo’s Italian)
Peter Puntrello (Sub Xpress)
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Project Pie (UK) sends an enormous thank You to The Pizza, Pasta and Italian Food Association (PAPA) who recently recognised the best in the Italian Food industry for 2015 and announced Project Pie (UK) is this year's winner of The Innovative Food To Go Award. We are honoured to receive this accolade and the recognitiion of our innovative concept and the passion we posess for quality Pizza. info@projectpie.co.uk
01382 220909
Project Pie, 48-54 Reform Street, Dundee DD1 1RT
www.papa.org.uk
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pizza chef of the year 2015
PIZZA CHEF OF THE YEAR GRAND FINAL 2015 Once again, the nation's finest pizza chefs cooked up a feast for the judges at the grand final of the Pizza Chef of the Year 2015 competition. Held at the Lancaster London Hotel ahead of the PAPA Industry Awards Dinner on 12 November 2015, this year’s competition was split into five categories with the winner in each, as well as the overall winner, being announced at the evening's awards ceremony. This year, it was the Paolo Crolla from Paolo’s Italian in Scotland who secured the overall title of Pizza Chef of the Year, as well as a winner’s cheque for £500. Regional and category finalists Competitors were invited to the final following a series of regional heats where winners were chosen in five categories featuring selected ingredients provided by the competition sponsors (Harvey & Brockless, Galbani, Kukd, Tulip and Whitworth Bros). The winners of each regional category then went on to compete in the London finals where they prepared their pizzas for a panel of judges who then chose a winner in each category, as well as an overall winner. The pizzas were judged on taste, presentation, commercial viability and innovative use of the sponsor’s product.
The judges Aldo Zilli, celebrity chef. Alan Ribakovs (Whitworth Bros). Camilla Deane (independent judge). Poppy Betheall (Harvey & Brockless) Jonnie Archer (Harvey & Brockless) Phil Wigfield (Tulip Ltd) Joe Hurd (Galbani) Imran Jabbar (Kukd) Shelim Hussain (Kukd) Valentino Caridi (Kek) Stephan Keck (Keck) Simon Roderick (Mission Foods) Phil Morgan (Future Foods) Mike Eyre (Jestic Food Services)
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PIZZA CHEF of the year 2015
Pizza Chef of the Year 2015! Paolo Crolla with his winning pizza
THANK YOU! PAPA would like to thank all those involved in the pizza and pasta judging and the hosting of the various heats of both the Pizza Chef of Year and Pasta Chef of the Year competitions. Phil Morgan (Future Foods), Camilla Deane (Consultant), Simon Roderick (Mission Foods), Phil Wigfield (Tulip Ltd), Poppy Bethell and Jonnie Archer (Harvey and Brockless), Rachel Varney and Andrew Lane (Rawlinson Lane), Spencer Wilson (La Favorita), Domenico Crolla (Bella Napoli), Imran Jabber and Kenny Mortimer (Kukd.com), Kim Osborn and Melvyn Alsop (Whitworth Bros), Loretta Coleman (Whitworth Bros), Joe Hurd (chef), Valentino Caridi (Keck Pasta), Andrea Varano (Carnevale), Chris Brazier (Diversified Communications), Alan Ribakovs (Whitworths Bros), William Harding (Lancaster London), Maurice Abboudi (Lanbury Associates). For the use of their premises, facilities and equipment, PAPA would like to thank Portobello Restaurant (Aldridge), La Favorita (Edinburgh), Il Michaelangelo (Weston-Super-Mare), Equipline (Uxbridge), Stateside Foods and Cameron McVean, (Bolton), Franco Sparano (Eurocatering) and Michael Eyre (Jestic Foodservice).
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pizza chef of the year 2015 WHITWORTH BROS. PIZZA CHEF OF THE YEAR Pizza Margherita
Pizza Margherita
David Hurst (Portobello Restaurant)
Fausto Rea (Fausto’s Pizzeria) Ingredients Whitworth Vivo Flour, tomato, mozzarella and basil.
RY CATEGO R WINNE
Method Make sure the oven is 370 degrees and the dough 48 hours old. Take a ball of dough, open the dough and put on the tomato and mozzarella. After the pizza is cooked, take out of the oven and add the basil. Selling price: £6.00 Delivery
Ingredients Vivo flour, sundried tomatoes, wilted spinach, marinated black olives. Method “My presentation of this pizza will be very different than the traditional way”. Selling price: £10.95 Restaurant
Pizza Margherita Enzo Ammirati (Baffi Neapolitan Pizza)
Pizza Margherita Ellie Barrie (Stateside Foods) Ingredients sourdough base (flour, water, yeast, salt, olive oil,sugar, sourdough) Tomato sauce (passata, sugar, basil, garlic, salt, black pepper), burrata, fresh basil leaves, cracked black pepper, extra virgin olive oil. Method Mix the ingredients together and proof for one hour. Knock back and mold into dough balls. Proof for another 50 minutes then roll out. Blend all the sauce ingredients together and then spread onto the dough. Bake in the oven until golden brown. Tare the burrata on top of the pizza cold. Add fresh basil leaves. Crack black pepper onto the pizza. Drizzle extra virgin olive oil over the top of the product and enjoy.
Ingredients Whitworth Pizza Base, tomato sauce, Parmesan cheese, fresh basil, Galbani mozzarella, extra virgin olive oil. Method Roll out the dough and add the ingredients. Selling price: £7.50 Restaurant
Whitworth Bros. Ltd. Victoria Mills, Wellingborough, Northants, NN8 2DT Telephone: (01933) 441000, Fax: (01933) 222523
Selling price: £11.50 Restaurant
Pizza Blacklist Roberto Tucker & Cesare Marinaro (Pizzeria Venezia) Ingredients Margherita topped with black pudding, crumbed goats cheese, baby plum tomatoes and rocket. Tomato sauce, 12-15 cubes of black pudding (1cm-1cm roughly), 2 - 3 slices of goats cheese crumbled up, 6 baby plum tomatoes cut in half Home grown rocket - 8-9 leaves. Method One stretched pizza dough topped with tomato sauce, grated mozzarella sprinkled all over. Place cubed black pudding on with a gap between each one. Sprinkle on the goats cheese, add the cherry tomatoes and cook. Finish with fresh rocket. Selling price: £8.45 Restaurant
www.papa.org.uk
Congratulations to Whitworth category winner Fausto Rea of Fausto Pizzeria
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pizza chef of the year 2015 TULIP SUPERTOPS PIZZA CHEF OF THE YEAR Il Bonsai Robert Tucker & Cesare Marinaro (Pizzeria Venezia)
RY CATEGO R WINNE
Ingredients pizza sauce, chunks of Supertops Spicy Beef, 150g baby spinach, 100g cubed feta cheese, a few spoons of caramelised onions, red wine, redcurrant jelly, sugar, red wine, vinegar Method To make the caramelized onions place 3-4 white onions sliced in a heavy pan and add red wine until covered, add a splash of red wine vinegar, good couple of spoonful’s of sugar and a table spoon of red currant jelly and boil until its reduced. Take one stretched pizza dough and spread with pizza sauce, add chunks of spicy beef, and blanched spinach, sprinkle the feta cheese all over, add the onion and cook. Selling price: £8.95 Restaurant
Pizza Campione Philip McIntyre (Amaretto) Ingredients pizza dough ball, spicy Arrabbiata pizza sauce, Super Tops Spicy Beef Chunks, mini veal meatballs, wild mushrooms, mozzarella, basil. Method Hand stretch pizza dough ball to form a 12 inch base, spread sauce out on pizza base leaving an inch round the edge to form the crust, top pizza with spicy beef chunks, veal meatballs, wild mushrooms, mozzarella and basil. Cook in oven for three minutes at 330 degrees. Selling price: £10.95 Restaurant / £9.95 Delivery
Pizza Musketeers Mansour Arjemandfar (Fiorentino’s Pizza & Pasta) Ingredients chunky spicy beef, chorizo, pepperoni, chicken, pizza sauce, mozzarella Method Spread evenly pizza sauce on the base of the pizza, place the pepperoni followed by chicken and chunky beef. Now place the chorizo on top of them. Spread the mozzarella and sprinkle with some chopped parsley Selling price: £6.99 Delivery
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pizzapasta AND ITALIAN FOOD
Let-Tuce Bee Majid Ghazello (Red Tomato Pizza, Doncaster) Ingredients honey & mustard sauce, lettuce, red onions, bell peppers, cucumber, olives, chorizo, tomato, pesto, mozzarella Method Spread evenly the honey & mustard sauce on the base of the pizza, place the shredded lettuce on the sauce, put the red onions, peppers and cucumbers on top. Now place the chorizo on top of them. This will ensure the juice and oil from the chorizo gets into the other toppings.Spread the mozzarella on the top and finally place the slice tomato on top. Selling price: £6.99 Delivery
Sean Ward (Portobello Restaurant) Ingredients dough (180g Plain White 'oo' Flour, 1tsp Salt,1 small 5mm cube fresh yeast, 1/2 tsp caster sugar,1 tbsp olive oil, 120ml warm water, flour for dusting), base (tomatoes, basil, oregano, garlic, mozzarella, seasoning) and toppings (spicy beef, brisket of beef, Jalapeno peppers, tomatoes, onions, avocado Dressing, avocado, natural yoghurt, lime juice, olive oil, Tabasco and coriander) Method Dough: (mix all ingredients together to form a soft dough. Knead for as little as possible. Leave to prove until doubled in size. Once risen, open out the dough to approximately 10-12"), Base: (blitz in a small blender and season to taste. Topping: slowly braise brisket of beef and pan fry the Supertops spicy beef. Slice jalapenos, and dice onions and tomatoes. Combine all ingredients for avocado dressing and blend till smooth. Open pizza dough, top with base sauce, mozzarella, then the prepared ingredients and cook then garnish with avocado dressing. Selling price: Selling price: £9.99 Restaurant
Jon Crwys-Williams (The Cornish Pizza Company) Ingredients roasted yellow pepper strips, mozzarella, own made tomato sauce spiced with chilli flakes, SuperTops Spicy Beef and Chorizo, red onion rings, chopped red chilli, jalapenos and fresh coriander. Method Stretch out dough and spread on tomato sauce, spice tomato sauce with chilli flakes, sprinkle on mozzarella. Top all ingredients. Cook in pizza oven (timings depend on oven). Garnish lightly with chopped coriander and serve. Selling price: £10.50 Delivery
December 2015
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pizza chef of the year 2015 KUKD.COM PIZZA CHEF OF THE YEAR Terry Barriga (Tony Macaroni) Ingredients basil, Parmesan, Pecorina Romano, toasted pine nuts, finely chopped aubergines, bacon and tomato sauce.
Ellie Barrie (Stateside Foods) RY CATEGO R WINNE
Method Base with tomato sauce, add the other ingredients as listed and bake in the oven.
Ingredients Guinness base (flour, Guinness, yeast, salt, olive oil, sugar, marmite), bechamel & tartare sauce (tartare sauce, butter, milk, flour), pea & mint puree (peas, mint, black pepper, salt, olive oil). Mozzarella petals, poached cod (cod fillets, milk, salt), crispy potato slices (King Edward potatoes, olive oil) and fresh parsley. Selling price: £13.95 Restaurant
Selling price: £10.00 Restaurant Fabrizio Mancinetti (Yammo!)
Portobello’s Famous Mars Bar Cheesecake Pizza
Ingredients butternut squash, caramelised onions, venison bresaola, gorgonzola and mozzarella.
Andrew Langford (Portobello Restaurant)
Method White pizza (no tomato base), add the toppings except the bresaola, good quality oil and bresaola at the end.
Ingredients Dough (180g plain white 'oo' flour, 1 tsp salt, 4 tbsp Cocoa Powder 1 small 5mm cube fresh yeast, 1/2 tsp caster sugar, 1 tbsp olive oil, 120ml warm water, flour for dusting). Base - blend four melted Mars bars with 100g full fat soft cheese. Toppings - white chocolate curls, baby marshmallows, Mars bars (softened and formed into a cylinder), popping candy and chocolate sauce. Method Dough (place all ingredients into a bowl and mix together to form a soft dough. Knead for as little as possible until it’s into a nice ball shape. Leave to prove in a warm place for approximately 2hrs or until doubled in size. Once risen uncover the bowl and dust with flour, take out of the bowl dust the surface with flour and open out the dough to approximately 10-12"). Base (place softened Mars bars and full fat soft cheese into a small blender and blitz until the required consistency is reached). Topping (smother the chocolate base with the cheesecake mixture and baby marshmallows and bake for five minutess in a hot pizza oven or on a pizza stone. Slice the softened mars bars into discs to imitate pepperoni slices and decorate the cooked base with these. Sprinkle with white chocolate curls to imitate mozzarella, drizzle with chocolate sauce and for that extra wow factor and texture sprinkle with popping candy and enjoy. Serve with quenelles of pure vanilla bean ice cream). Selling price: £9.99 Restaurant
www.papa.org.uk
Selling price: £12.95 Restaurant and Delivery
Hannah Drye (Pizzaface Pizza) Ingredients sauce, mozzarella, spinach, sweet potato, caramelised onion, pine nuts, goats cheese. Method Sauce (made with tinned plum tomatoes, basil and salt), mozzarella (diced into small cubes), sweet potato (sliced and roasted until caramelsied at edges), caramelised onion (sliced red onions cooked down with brown sugar, balsamic vinegar and olive oil for about an hour). Top base with tomato sauce, mozzarella, the roasted sweet potato, small dollops of caramelised onion, crumbled goats cheese and a sprinkle of pine nuts. Bake in the oven at about 300 degrees until cheese has melted and crust has risen. Selling price: £10.00 Delivery
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pizza chef of the year 2015 HARVEY & BROCKLESS PIZZA CHEF OF THE YEAR Salento Robero Scarano (Eatalias) Ingredients pizza dough, roasted red peppers, red peppers, spread fior di latte mozzarella, pesto di pistachio, burrata, seasoning, extra virgin olive oil
RY CATEGO R WINNE
Dominique Gill (Stateside Foods) Ingredients 24hr fermented dough, roasted red pepper salsa, mozzarella, fajita chicken, roasted red peppers, caramelised red onions, sour cream, tortilla chips.
Method Roll out the pizza dough by hand, spread red peppers sauce onto the pizza base and add fior di latte mozzarella. Then place red peppers onto the pizza. Fully cook the pizza. Finally add on pesto di pistachio and burrata.
Method Roll out dough, cover in roasted pepper salsa, top with mozzarella, top with fajita Chicken and roasted red peppers, top with caramelised onions, bake in the oven at 400 degrees for 90 seconds, drizzle with more salsa and sour cream, crumble over tortilla chips and serve.
Selling price: £12.95 Delivery
Selling price: £12.95 Delivery
Andrew Langford (Portobello Restaurant) Ingredients Dough (180g plain white 'oo' flour, 1tsp Salt, 1 small 5mm cube fresh yeast, 1/2tsp caster sugar, 1 tbsp olive oil, 120ml warm water, black onion seeds and flour for dusting), base (tomatoes, basil, oregano, garlic, mozzarella, seasoning, balti paste), toppings (shredded 100% mozzarella, marinated chicken breast strips, Harvey & Brockless roasted red pepper strips, mango chutney, sliced red onions, pan fried sliced baby onion bhajis, fresh coriander leaves, yoghurt & mint dressing). Method Dough (place all ingredients into a bowl and mix together to form a soft dough. Knead for as little as possible until it’s into a nice ball shape. Leave to prove in a warm place for approximately 2hrs or until doubled in size. Once risen uncover the bowl and dust with flour and open out the dough to approx 10-12"), tomato base (place all the ingredients into a small blender and blitz until the required consistency is reached, season to taste, top the stretched pizza base with the tomato sauce and sprinkle the mozzarella cheese), topping (in a bowl mix together the red onion strips and mango chutney. Decorate the top of the pizza with the chicken, red pepper strips, mango/onion mix & crispy onion bhaji bits and bake until golden. Dress the top of the pizza with sliced fresh coriander leaves and drizzle with yoghurt/mint dressing. Selling price: £9.99 Restaurant
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Roasted Red Pepper salsa Mexican Fiesta Pizza
pizzapasta AND ITALIAN FOOD
Giuseppe Ferraro (La Piazza Cuisine) Ingredients roasted red peppers, tomato sauce, capers (salted), special dressing, chopped anchovies, garlic, chilli flakes, parsley, extra virgin olive oil. Method Make a tomato base pizza, add some washed salted capers and a generous portion of roasted red peppers. Cook the pizza and before serving add the special dressing. Selling price: : £9.95 Restaurant
Martin Wilsher (2 Sisters Food Group) Ingredients sour dough base, roast red pepper and tomato sauce, smoked provolone cheese, whipped spiced goats cheese roasted red pepper strips, roasted red pepper and roasted garlic aioli, toasted pumpkin seeds, wild rocket, confit green tomatoes. Method Place sour dough base on to pizza tray, top with the pizza sauce, the smoked provolone and roasted red pepper strips, next place the green confit tomatoes and pumpkin seeds. Place into the oven until cooked. Remove from the oven and pipe the whipped spiced goats cheese, then finish with a few wild rocket leaves and a drizzle of the aioli. Selling price: £12.95 Restaurant
December 2015
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pizza chef of the year 2015 GALBANI PIZZA CHEF OF THE YEAR Hawaiian Pizza
Paolo Crolla (Paolo’s Italian) Ingredients spicy Calabrian Nduja, artichoke, prosciutto cotto, San Marzano plum tomatoes, mozzarella di bufala. Method pizza with spicy Calabrian nduja, artichoke, prosciutto cotto, San Marzano plum tomatoes and mozzarella di bufala. Selling price: £13.50 Restaurant
RY CATEGO R WINNE
Dino Ordu (Milano Restaurant) Ingredients Neapolitan sauce, Galbani mozzarella, mango, pomegranate, red chilli, apples in cinnamon sauce, coriander, olive oil, topped with fresh coconut. Selling price: £8.99 Restaurant
Selling price: £12.95 Delivery
Matt McGuirk (Slice Pizza)
Roberto Fortuna (Il Michelangelo Restaurant) Ingredients Galbani mozzarella, scamorza, bresaola, cherry tomatoes, basil extra virgin olive oil, homemade pizza dough. Method Prepare pizza dough and spread base, top with ingredients, bake and granish with fresh basil. Selling price: £11.95 Restaurant
Ingredients pizza base (Tipo-o flour, water, extra virgin olive oil, salt, yeast, sugar), tomato sauce (Italian peeled tomatoes, water, salt, oregano, extra virgin olive oil and sunflower oil), basil pesto, grilled aubergines, sliced raw tomatoes, extra virgin olive oil, fresh basil leaves. Method Prepare dough, stretch out pizza base, apply tomato sauce, bake until base is cooked and air bubbles start to char, cover pizza with layer of grilled aubergine slices, cover pizza with layer of sliced tomatoes, cover pizza with torn Galbani mozzarella, drizzle generously with basil pesto, garnish with fresh basil leaves and serve. Selling price: £2.95 per slice Delivery
Marco Fuso (Baked and Battered) Ingredients mozzarella Galbani, cured bresaola, fresh wild rocket, balsamic jus. Method Dough with sourdough starter 48 hours maturation. Baked with only mozzarella Galbani and topped with fresh wild rocket, cured bresaola, fresh mozzarella Galbani and balsamic jus. Selling price: £12.00 Delivery
www.papa.org.uk
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pasta chef of the year 2015
PASTA CHEF OF THE YEAR GRAND FINAL 2015 Sponsored by Keck Pasta, the Pasta Chef of the Year was a new competition for this year, the final of which was held at the Lancaster London Hotel ahead of the PAPA Industry Awards Dinner on 12 November 2015. It was split into three categories with the winner in each, as well as the overall winner, being announced at the evening's awards ceremony. After winning in two categories, Peter Puntrello was delighted to secure the overall title of Pasta Chef of the Year, as well as a winner’s cheque for £500.
Regional and category finalists Competitors were invited to the final following a series of regional heats where winners were chosen from the three categories – long, short and filled - all sponsored by Keck Pasta. The winners of each regional category then went on to compete in the London finals where they prepared their dishes for a panel of judges who then chose a winner in each category, as well as an overall winner.
The pasta dishes were judged on taste, presentation, commercial viability and innovative use of the sponsor’s product. Judging In judging the competition, those involved were looking for pasta dishes which score well in terms of: • Innovation – something different from existing products in the market
PASTA CHEF
of the year 2015
• Commercial viability – the product can be made and sold in a retail or catering environment • Presentation – that it looks appetising • Eats well – ideally has that moreish factor • Innovative use of the sponsors’ products It was a requirement of the competition that each of the recipes must use one of the sponsor’s ingredients and thus show the competitor’s ability to be creative within defined limits.
Pasta Chef of the Year 2015! Peter Puntrello from Sub Xpress, Peterborough who won two of the Pasta Chef categories
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pasta chef of the year 2015 KECK LONG PASTA CHEF OF THE YEAR Ylli Kolaveri (Il Michelangelo) Ingredients papperdelle, gamberoni rossi, fresh clams, fresh mussels, cherry tomatoes, garlic, chilli, basil, black truffle and white wine.
RY CATEGO R WINNE
Method Bring 100g papperdelle to the boil. In a separate pan flash fry the shelled gamberoni in olive oil. Combine all other shell fish with gamberoni white wine, lemon zest, cherry tomatoes and black truffle. Drain pasta and add to sauce. Selling price: £14.85 restaurant.
Pappardelle ai Sapori di Sicilia (Triglie e Aneto) Roberto Galici (Nonna’s Kitchen) Ingredients red mullet, dill, sun dried tomatoes and pine nuts. Method stir fry onions and garlic until gold and brown, add cubes of red mullet, chopped dill, sun dry tomato and pine nuts and cook for a couple of minutes and flamed with white wine. Reduce down and add knob of butter. Selling price: £9.95 Restaurant
Marco Fuso (Baked and Battered) Ingredients spaghetti, fresh lobster, fresh asparagus, cherry tomatoes, chopped parsley, garlic, white wine and fresh chilli. Selling price: £15.00 Restaurant
Piato di Pasta - three small plates to create a pasta dining experience Kim Hartley (2 Sisters Food Group) Ingredients and method Pappardelle Pastini (a mash up of pasta and crostini). Strips of fresh pasta with Sicilian lemon and garlic infused olive oil, sprinkled with sea salt and mixed seeds, baked until crisp and served with a selection of scoop-able nice things! 1. Defrost the fresh Pappardelle and unravel 2. Spray each strip with oil and sprinkle with sea salt and seeds 3. Bake in a hot oven until crisp 4. Serve with squashed cannellini beans with garlic and rosemary, pea and broad bean puree with mint & pecorino, roast peppers with olives & tomatoes.
Spaghetti Pastacini (mash up of pasta and arancini). Spheres of spaghetti pasta sandwiched with seasoned ricotta and mozzarella. Dipped in free range egg and Parmesan, baked until crisp. Served with char grilled red pepper puree & pesto 1. Defrost the spaghetti and lightly pan fry in dariol moulds to set the shape. Cool.
www.papa.org.uk
2. Sandwich two together with cheeses. 3. Dip in beaten egg then Parmesan 4. Bake until crisp. 5. Plate and dress with red pepper puree, pesto and leaves.
Fusilli Churros Crispy Fusilli pasta drenched in cocoa and cinnamon sugar and served with a chocolate espresso fondue. 1. Defrost the Fusilli and tumble in melted butter. 2. Dredge with cocoa and cinnamon sugar 3. Bake until crisp. 4. Dredge with more sugar and cocoa 5. Serve with chocolate espresso fondue. Selling price: £9 Restaurant
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pasta chef of the year 2015 KECK SHORT PASTA CHEF OF THE YEAR Rigatoni con Pesce Spada Peter Puntrello (Sub Xpress)
Rocco Monaco (Tony Macaroni) RY CATEGO R WINNE
Ingredients swordfish, cherry tomatoes, aubergines, freshly made tomato sauce. Method Make a fresh tomato sauce from plum San Marzano tomatoes. Add the swordfish and the aubergines and finish with fresh cherry tomatoes
Method Roast the aubergine (skin off) with garlic then blend together with basil and olive oil. Add the cherry tomatoes and smoked cheese and a touch of water from the fusilli xxl. Add the pasta to the sauce, toss well and serve.
Selling price: £7.95 Delivery
Selling price: £10.50
Rigatoni con Ragu di Carne di Maiale
Michele SchianoMoriello (Yammo!)
Andrew Langford (Portobello Restaurant) Ingredients braised BBQ pork shoulder, fine diced mirepoix, tomato concasse, tomato passata, white wine, rigatoni, gremolata (fried stale ciabatta crumbs, fresh chopped parsley, orange zest). Method Soften the mirepoix and concasse in butter and deglace with white wine and reduce. Add the braised pork, passata and braising juices simmer to required taste and consistency. Heat pasta, stir in chopped parsley and top with the ragu. Finish with crunchy zesty gremolata and serve. Selling price: £9.99
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Ingredients fusilli xxl, aubergine, garlic, cherry tomatoes, smoked cheese, basil, olive oil.
pizzapasta AND ITALIAN FOOD
Ingredients rigatoni, tomato sauce, aubergine, guanciale, onion, Pecorino Romano and classic amatriciana. Method Fry the guanciale in its own fat in a separate pan. Fry the cubed salted aubergine. Add small amount of onion. Deglaze the pan with white wine. Add the aubergine. Add the tomato. Add the cooked pasta. Finish with pecorino, basil, garlic oil. Selling price: £12.95 Restaurant and £9.95 Delivery
December 2015
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pasta chef of the year 2015 KECK FILLED PASTA CHEF OF THE YEAR Tortelli Porcini con Brodo di Gallina Peter Puntrello (Sub Xpress)
RY CATEGO R WINNE
Ingredients chicken stock from an old hen, celery, carrots, parsley, onion and seasoning.
Tortelli del Cacciatore Roberto Galici (Nonna’s Kitchen) Ingredients Tortelli Porcini with Wild Boar Ragu.
Method My great grandmother’s recipe, passed from generation to generation, used during the war and in the winter months in Sicily to stop colds. Chicken broth has medicinal factors during the winter months and is a great source of protein to help the weak when not well. First you make a stock using an old bird for extra flavour, add the vegetables and slow cook for three hours. Strain the broth. This leaves a nice tasty thick broth with lots of flavour. Then add to the pasta.
Method Diced leg of wild boar, marinated for 24 hours with mirepoix (carrots, celery and onions), bay leaves, whole cloves and red wine. Drain the beef from the wine and keep it. Stir fry the beef for a few minutes, add the wine that was drained and let it evaporate. Add a cooking spoon of tomato paste, tin tomato and slow cook for ¾ hours.
Selling price: £6.95 Restaurant
Selling price: £9.95 Restaurant
Simon Wilkes (Planter’s Restaurant)
Sebastian Grzybczak (Tony Macaroni)
Ingredients tortelli porcini, wild mushrooms, leeks, tarragon, prosecco wine, prosciutto ham, garlic and olive oil.
Ingredients ravioli 5 cheese, 60g chicken strips, 30g smoked salmon, 100g double cream, 5g fresh spinach, 50g passata tomatoes, salt and pepper.
Method Chop leeks and garlic and gently cook until soft, add wild mushrooms and cook out, add wine and reduce by two thirds, add cream and reduce by half and add some of the pulled prosciutto. Cook the pasta in boiling water and drain, keeping some water for the sauce. Place sauce into bowl and place tortelli on top. Garnish with tarragon and prosciutto ham. Selling price: £8 Restaurant
www.papa.org.uk
Method Fry the chicken in a pan with a little oil. Add the smoked salmon, passata and cream and boil for five minutes. Add boiled ravioli, fresh spinach and season with salt and pepper. Finish with grated Parmesan. Selling price: £10.95 Restaurant
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pasta Putting
on the menu Pasta is increasingly holding its own as the star of menus with pasta-focused concepts offering authenticity and taste appeal, as well as meeting the increasing demand for healthy eating.
UK plans Following its success in France, pasta restaurant chain Francesca® (www.francescauk.com) is now in the midst of opening five new restaurants in England, its flagship restaurant at 215 Baker Street, London, having originally opened in 2012. Francesca will soon be opening a restaurant in Birmingham’s brand new shopping centre, Grand Central, and people on the move will also be able to enjoy authentic Italian cuisine on the food courts of four motorway service stations Beaconsfield (M40 J2), Cambridge (A14 – M11), Baldock (A1M J10) and Peterborough (A1M J17). It was in 1997 when Francesca Arbogast-Albanese and Bertrand Arbogast decided to share their love of Italian cuisine by founding Francesca, a traditional Italian restaurant, in 38
pizzapasta AND ITALIAN FOOD
Strasbourg (eastern France). Then in 2004, the company chose to offer takeaway dishes to its customers, which is where the fast casual restaurant idea originated. At the beginning of 2015, there were 50 restaurants across France, Switzerland, Canada and UK.
Fast casual Whether it’s a little corner of Italy in the heart of Birmingham or just off the motorway, members of the public will be able to sample high-quality, fast casual dining at Francesca (eat-in or take away), with a choice of up to 18 freshly prepared sauces and three
varieties of durum wheat pasta, as well as an assortment of salads, antipasti, lasagne, cannelloni, panini, desserts, real Italian coffees and wine. Founded in 1998 with over 50 restaurants in France and abroad, Francesca provides healthy and balanced meals that set out to live up to Italian cuisine’s excellent reputation, and the company model proudly reflects the traditions upheld by high-quality Italian food and its respect for consumers and suppliers. Francesca Albanese, cofounder of the Francesca franchise, says that she makes it her priority to source top-quality ingredients straight from Italy, which she then transforms into 18 deliciously fresh, homemade pasta sauces. All pasta dishes are free of preservatives or artificial flavours, and are based on traditional recipes and cooking December 2015
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pasta
Parmigiano Reggiano and Chicken Puttanesca Pasta Serves 4-6
Ingredients 300g dried pasta bows. 3 chicken breasts, cubed. 1 tbsp olive oil. 1 large red onion, sliced. 3 garlic cloves, crushed. ½ red chilli, deseeded and finely chopped (use a whole chilli if you are a spice fan). 4 anchovies, finely chopped. 100g black olives, chopped. 400g cherry tomatoes. 1 x 400g tin chopped tomatoes. Handful basil, chopped. 100g grated Parmigiano Reggiano. Method 1. Cook pasta in boiling salted water according to pack instruction until al dente, drain and keep warm. 2. Fry chicken in oil with onion, garlic, chilli, anchovies and olives for three to five minutes until browned. 3. Stir through the fresh and tinned tomatoes and basil. Simmer for 5 minutes to reduce slightly, press the tomatoes down to release their juices. Add in 75g Parmigiano Reggiano cheese and season to taste. 4. Toss the pasta through the sauce and pour into a large ovenproof dish. 5. Sprinkle over the remaining Parmigiano Reggiano. 6. Bake in a preheated oven at 180oC for 20-25 minutes until golden.
techniques that have been passed down from generation to generation in Francesca Albanese’s family. Francesca Albanese says that she is fond of flavours promoted by the cucina contemporanea
Italiana. The restaurants only use pomi d’oro tomatoes from the Naples region (Southern Italy), extra virgin olive oil from the Puglia region (southern Italy) and GMO-free products. All dishes are also served with authentic
The Francesca restaurant interiors have been created to combine chic décor with a friendly ambience, balancing the simplicity of Italian life with the sophistication of Italian culture.
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Parmesan cheese imported from Parma in Northern Italy. Indeed, the restaurant chain’s web site (www.francesca.com) details the various suppliers of the raw ingredients used (their pasta being supplied by De Cecco), and emphasising their links with Italy and premium quality credentials. "I'm a tomato-grower near Naples. My produce is grown in the traditional way, in the very noblest meaning of the word, the way we've been producing tomatoes for generations. The tomatoes that have been selected by Francesca are chemical-free and grow naturally in the soil and open air and are picked at maturity from July to September," explains tomato producer, Tulio Rega. Whether eating in or taking away, Francesca’s menu offers each customer a diverse range of good, authentic Italian cuisine and features antipasti, salads, mains, desserts and coffee in addition to the pasta options — and all offered at affordable prices, say the chain (Francesca restaurants also offer seasonal menus and regularly add new dishes). The restaurants offer their full and varied range of meals throughout the day, and the delicatessen area also encourages customers to take home the flavours of Francesca’s cooking with them. Artisan pasta Fast food doesn’t have to be slow in bringing quality to the customer, and no one knows this better than the Italians, feel Pasta Sereni who are bringing handmade, restaurant-quality, pasta to hungry Londoners so that they too can enjoy a delicious, hearty meal on the go. The 300 sq. ft. fast-casual restaurant opened in early September this year on Air Street, close to London’s world-famous Piccadilly Circus, serving an enticing menu of seasonal pasta dishes, soups, salads, desserts and of course great Italian coffee. The warmth and passion of Italian homemade cuisine amidst the frenzied, fast-paced centre of the UK capital, is giving shoppers, workers, tourists and everyone else in between the opportunity to eat properly and healthily with minimum fuss and maximum enjoyment.
Guests can expect flavourpacked pasta dishes that have been made using only the highest quality ingredients, such as Fusilli Sereni - a signature dish which combines succulent tuna marinated in extra virgin olive oil, green olives, anchovies and tomatoes from Campania. There is also a mouth-watering Rigatoni al Ragu or a vibrant Trottole with pesto and cherry tomatoes. Not only is Pasta Sereni on a mission to serve guests with high quality and convenient food, but they are offering a cost-effective menu too with a fresh and filling pasta meal available from just £5. And in addition to having become a go-to place for proper pasta, Pasta Sereni’s traditional Italian desserts, hearty soups and freshly made salads that are on offer are also offering a genuine taste of Italy. To wash all this delicious food down, guests can also find some of the finest coffee in London alongside a wide selection of soft drinks. The brains behind this concept include Sandro Ferretti, Luciano Sereni and Fabio Beradi – all of whom say that they are united by their passion for authentic Italian food. Sandro Ferretti spent a lot of his youth in a kitchen as his father was a top chef, while Luciano Sereni has worked on a number of successful real estate projects and loves bringing joy to people through food. Fabio Beradi, who says that he loves everything about Italian culture and food, adds that he is enjoying showing Londoners what “real” pasta is all about.
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pasta
Pasta suppliers “Dry or freshly made pasta? Even Hollywood has had a go at depicting the skill of making pasta-dough fresh in the latest Bradley Cooper blockbuster Burnt, with Sienna Miller playing the chef in a scene often used to promote the movie, making, quite deftly I must say, large sheets of fresh egg pasta dough, using what seems to be a traditional Imperia pasta making
www.papa.org.uk
machine, while discussing with Bradley the highs and lows of the Michelin starred world of London’s gastronomic fraternity,” says Paolo Veneroni, CQS’s director of sales. “It is definitely now time to join the bandwagon, if you haven’t done it already, by trying your hand at making some in your kitchen. You can use preprepared ingredients such as Semolina Flour & Pasteurised
Organic Liquid Egg, or indeed fresh equivalents.” Semolina is a coarse paleyellow flour ground from hard durum wheat and is used to make traditional pasta. It can also be used to make pizza, bread and biscuits, as well as gnocchi. “Fresh pasta tends to be the egg-based mostly, in turn used as sheeting for lasagna and stuffed cannelloni, or to produce pasta shapes such as tagliatelle and fettuccine (pretty much the same thing) pappardelle (about three times the width of tagliatelle) and of course your own filled pasta such as ravioli and tortelloni,” explains Paolo Veneroni. “For the fillings, Ricotta and Spinach is fairly straightforward, or why not try sauteed wild mushrooms and mascarpone? Remember, always fill your ravioli when the mixture is well set and cold.” And if you don’t have the time and/or inclination/skilled staff to do all that? Fear not, say CQS (www.continental-food.co.uk), as there are plenty of products available which will give the
caterer the same, or at least as close as, culinary experience to offer to the public. “Very popular now are readymade frozen, plain and filled pastas, which permit the operator to tap into this growing section of the market,” says Paolo Veneroni. “Often used in Special’s Boards, and lunch-time menus, these products have come bounds and leap in recent years and the quality has reached very high standards. “Surgital and its subsidiaries Laboratorio Tortellini and Divine Creazione, for example, offer a vast choice of shapes and fillings, with the added advantage of long shelf life.” Other successful flavour combinations aside from the usual ricotta and spinach options, suggest CQS, include Tortelloni Pumpkin and Cheese filling and the Scallop and King Prawns Panciotti (which uses only seafood sourced in the Scottish northern seas). Pasta & Pasta (www.pastaand pasta.com) has established itself as a prominent force in the fresh
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Caffè Nero’s hot new lunches Research carried out by the Caffè Nero coffee shop chain has revealed that despite nearly 40% of us feeling re-energised (37.9%), a third of us feeling happier (31.9%), a fifth more focused (21.3%) and 16% (16.35%) of us more motivated after a lunch break, nearly one in ten Brits (9.5%) never take a break at all, and 15% of us do lunch ‘al desko’. Perhaps most famous for its range of espresso-based coffees, Caffè Nero is now encouraging Britons to reclaim their lunch hours having launched its first ever ‘hot food’ menu this autumn and tempting Britons to lunch like Italians with a new range of exclusive dishes which can be enjoyed in Caffè Nero’s coffee houses or as a takeaway option. These latest dishes include Al Forno ones (Penne Bolognese in a rich ragu and Chicken Pesto Al Forno with fresh pesto and a crisp breadcrumb topping), Layered Pots (Creamy Mushroom and Spinach Risotto with fresh leaves and Mediterranean Vegetable Arrabiata with basil and olive oil), in addition to Flatbreads (Chargrilled Vegetable or Sunblush Tomato, Pesto and Mozzarella flatbread topped with a creamy mozzarella). However, according to the coffee shop chain’s research, with a fifth of people saying they never take a full hour for lunch (20.9%), 8% escaping to a café and just 5% meeting up with a friend or colleague, Caffè Nero’s food consultant (chef and food-writer Ursula pasta, foodservice and retail trade in the UK. With plenty of awards under its belt it produces ‘created-to-order’, award-winning fine food from its state-of-the-art artisan kitchen in central London. The company says that it continues to raise the bar on quality and flavour, including the addition of a fresh filled gluten free pasta range. Another exciting addition is their new range of gnocchi. There are the fresh potato gnocchi - suitable for vegans - or their award-winning gluten-free jewelled gnocchi (which are also suitable for vegetarians). With each serving come seven different colours with different fillings. The fillings, made with fresh ingredients, feature ricotta and spinach, peppers and beetroot, pumpkin and pecorino, fresh basil pesto, mushroom, fresh potato and blue potato. “Most people would think of gnocchi as a pasta dish or a starter to be served on its own.
Ferrigno) has gone further - providing tips for Brits on how to learn from their European counterparts when it comes to enjoying the perfect Italian style lunchbreak. Treat yourself “Good food is good company, especially when it comes to Italian food,” says Ursula Ferrigno.“Whether you are having a big Italian affair with family and friends, or nipping out on your own for a quick bite to eat on your lunch break, you’ll be sure to have an enjoyable experience if you allow every mouthful to transport you to sunny Italy.”
AND ITALIAN FOOD
Eat for the season “Al forno and risotto dishes are so warming in the autumn season and enjoying the tastes of rich tomatoes, fresh basil or mozzarella at lunchtime is sure to make you feel happier and add some Italian sunshine to your afternoon,” says Ursula Ferrigno. Be social “Whatever you are dealing with in the office, a relaxed environment should always be at the heart of any Italian lunch. To create a laidback atmosphere invite colleagues to enjoy it with you,” says Ursula Ferrigno. Espresso finale “A good quality espresso is key to finishing the perfect Italian lunch. An espresso helps with the digestion process once the lunch has finished and will help you feel refreshed rather than sluggish – allowing you to carry out the rest of your day with a spring in your step,” says Ursula Ferrigno.
In Italy and particularly in Piedmont, it is traditionally served with the main course. Roast beef, Yorkshire pudding, lamb shank: fluffy, potato gnocchi make an ideal partner,” says Ercole Cappai, the master chef behind Pasta & Pasta. “My favourite is with gravy. You can eat them separately but be creative, they are an ideal side dish... and don’t forget the grated Parmigiano Reggiano on top!” Pasta & Pasta do not just deliver what is in their name,
however. As well as the gnocchi, they have plenty of other products to tempt the consumer either served on a plate or in retail packaging to take home. As a starter, or aperitif, there is the 1 Star winner of a Great Taste award - Arancini alla Diavola – for example. These rice balls can be served hot or cold. The Diavola or “devil” will warm you on a winter’s evening with its filling of red pesto Calabrese, including the spicy nduja. Alternatively, why not mix and match with a
choice of salame and scamorza, ragu’, green pesto or mushroom and gorgonzola filled arancini? Pasta & Pasta also offer the very popular vegetarian version of Parmigiana alle Melanzane. This rich dish of layers of aubergine and tomato sauce made with fresh basil and vegetarian grana padano will enhance any meal, particularly when accompanied with meat, suggest the firm. Alternatively, as a special treat, it could be served as a starter.
Pasta & Pasta’s gnocchi (right) and arancini (left).
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Caffè Nero’s festive gift cards are featuring designs selected from the Victoria and Albert Museum’s archive.
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Best
Beverages Trends for cuisines from places such as the US are currently impacting upon the soft beverage sector with consumers seeking out something different as well as authentic. Italian beers and wines continue to complement the Italian food sector, with a good grape harvest having been enjoyed in much of Italy this year. US influence Soda Folk (www.sodafolk.com) is an award-winning, emerging drinks brand pioneering American craft sodas in the UK and have launched nationwide with their fiery Root Beer and sweet Great Taste Award-winning Cream Soda, securing listings with Selfridges and Byron restaurants. Soda Folk was founded by Colorado native, Ken Graham, who, when he moved to London from the States, found himself
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homesick for Coloradan Root Beer. The FSA crackdown on products with excessive additives led to the banning of American Root Beer imports which largely list Benzoic Acid, so Ken Graham decided it was high time he brought craft sodas to our shores, with nothing artificial added, just the best quality ingredients he could find and simple recipes that deliver on taste. Using the famous Rocky Mountain craft breweries in his
home state of Colorado as inspiration, Ken created Soda Folk's modern-classic recipes with high ideals in mind. Just as with craft beer, Soda Folk uses only the highest quality ingredients to ensure a great tasting refreshment every time, claim the brand. Soda Folk Cream Soda is made simply with carbonated water, pure cane sugar and Madagascan vanilla extract packing a luxuriant flavour punch, ideal for pairing
with food, supping alone or as a partner to a smooth dram of Bourbon. Soda Folk’s Root Beer Soda is also made with a base of carbonated water and pure cane sugar, but is taken to spicy new heights with the uniquely pungent and piquant root, wintergreen (for the uninitiated, the flavour and aroma is not too distant a cousin from Dandelion & Burdock), rounded off with aged vanilla and pure maple syrup. December 2015
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beverages organic fruits are then combined with mineral rich water drawn straight from the Galvanina Spring in the Italian Appenine mountains. “The development and evolution of the UK’s café market in recent years has been truly staggering and is a startling showcase for the food revolution that has swept Britain,” said managing director of Sacla’ Professionale, Clare Blampied.
The first restaurant group to introduce Soda Folk to their menu, Byron, is a keen supporter of this entrepreneurial young business. “We’ve long supported craft brewing, so we’re proud to be the first restaurant group to serve Soda Folk. Ken’s craft sodas are the perfect match for our proper hamburgers: classic American flavours, made with great, simple ingredients, and lots of care and attention to detail,” said Tom Byng, Byron’s founder. Soda Folk Cream Soda comes in a 330ml can and retails for £1.30. Soda Folk Root Beer also comes in a 330ml can and retails for £1.40. Heathwick (www.heathwick.com) is also shaking up the soft drinks market with the introduction of its handcrafted, high quality Dominion Soda Range from the US - a major new profit opportunity for sector, feel the firm. The Dominion Soda Range is a genuine American import, brewed and bottled in the US, comprising Root Beer, Black Cherry Soda, Creamy Orange Soda and Ginger Ale. The flagship of the range – Dominion Root Beer - is a flavoursome alternative to other soft drinks being made from pure cane sugar and pure honey, suggest the makers. It contains no caffeine or high fructose syrup and is non-alcoholic. “Dominion Root Beer is a genuine American root beer containing ingredients that adhere to EU regulations on preservatives, unlike some root beers, giving it a real point of difference over its competitors,” said Graham Richardson, general manager of Heathwick.
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“Root beer and sodas is a growing sector in the UK, borne out of the trend towards American-style dining and US food and drink products. It is exciting, innovative and different. Root beer is a welcome alternative to ubiquitous colas making it a destination purchase that will engender customer loyalty and drive repeat purchase.” The Dominion Soda Range is brewed by American craft brewer, Fordham & Dominion in Delaware, USA and distributed in the UK by Heathwick with a RSP of £1.29 per 335ml bottle. Award-winning Galvanina, a gently sparkling organic Italian fruit drink scooped a prestigious award at this year’s Café Quality Food and Drink Awards, winning best cold beverage for its Sicilian Lemon flavour. Beating stiff competition in the category, the judges were impressed with Galvanina’s refreshing, citrus-sharp flavour. Sicilian Lemon Galvanina is made to an old family recipe that uses only the finest Sicilian lemons, harvested by hand, from centuries-old citrus groves. These
“The Café Quality Food & Drink Awards reflect this rapid development and are renowned throughout the industry for their rigorous and stringent judging process, so we couldn’t be more delighted to have been recognised. Like these awards, our business is about celebrating excellence, showcasing fantastic produce and is synonymous with the very best in food quality.” Good prospects for latest wines “2016 looks to be a very exciting year for Italian wine. The Italian 2015 vintage is poised to be the largest for several years, up 10% on 2014 and also of very good quality with both crisp elegant whites and rounded fruity red wines,” says Continental Quattro Stagioni’s wine development manager, Nick Tatham MW.
“Producers from Piemonte to Puglia are delighted about the wonderful grapes they harvested in good conditions and the excellent wines now being produced in the cellars. “Whilst Pinot Grigio remains very popular it seems that Sauvignon Blanc is the grape now rising in the charts and Italy is able to supply excellent fresh and aromatic wines from the cooler Veneto and Friuli regions in the North East where the Sauvignon thrives. “Prosecco continues to storm ahead and with a new vintage now available the lack of wine in the cellars is history for the moment! However prices are rising and this will have the effect of cooling down the growth rate. Again the quality of the 2015 wines is excellent.” Trends for 2016 would include Barbera wines from Piemonte which have emerged from the shadows of Barolo and Barbaresco, feels Nick Tatham. These wines are vibrant and lively with great fruit and perfect with food, especially pasta with meat sauces, bresaola and salami. Also, Fiano and Falanghina from the south are at last making the inroads having been forecast for several years and being widely stocked, notes Nick Tatham, with their rich ripe fruit making them perfect partners for many dishes with cheese and with shellfish. The Novello wines of 2015 are now already on sale, a week before Beaujolais Nouveau and are delicious with bright purple colours and clean young fruit, he adds. “At CQS we work with some of the finest wine producers in Italy including Rocca delle Macìe, Cantine due Palme, Cantina di Soave and Bortolomio,” says Nick Tatham. “Cantine due Palme, for example, is based in Cellino San Marco, between the provinces of Lecce, Brindisi and Taranto in the centre of Salento wine producing area. Founded in 1989 its 800 members produce around 80,000 quintals of grapes each year. The wine vault has a surface area of about 10,000 sq m and is equipped with modern
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Sicilian wine success Increased yields and high quality throughout the territory, from the smaller islands to Etna, thanks to the favourable climate and work in the vineyards is leading to a good forecast for aromatic whites and structured reds from the region. Yields that are quantitatively and qualitatively higher compared to last year are bringing joy to the Sicilian wineries and growers. There was some concern in early winter, from some wineries, but the vineyards benefited from a particularly favourable climate throughout spring and summer with aromas and flavours being accentuated as a result. The promising scenario is properly summed up by the vast production of the Tasca d’Almerita winery, that covers the provinces of Palermo, Trapani, Catania and Messina. A 15% increase in production has been estimated there, thanks to the satisfactory rainfalls in the spring, followed by a very hot summer with heavy rains during the early days of August. These conditions restored soil moisture which also led to a good ripening of the grapes, particularly for the mid to late varietals like Nero d'Avola, Perricone and Catarratto. There is also promising news from the far south of the island, confirmed by the Sergio Barone winery in Pachino. “The ripening process has been normal and the grapes are totally healthy,” explained owner Sergio Barone.“The Muscat has
enological equipment, producing distinctive and exciting wines.” The Cantine due Palme estate covers an area of 750 hectares and has a capacity of 100,000 hectolitres. Their grapes are harvested in early September. The berries are sparse, and their small size holds highly concentrated sugar. The grapes are picked by hand and collected in boxes. Once in the winery, they are selected once more on a conveyor belt. The stems are removed and the grapes softly pressed. Maceration is effected in
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been harvested, with a yield of 70 quintals per hectare. The harvest of the Grillo will yield roughly 85 quintals per hectare.” On the slopes of Etna, the production of Carricante and Nerello Mascalese remained stable due to the presence of snow throughout the year. This is the area with the latest harvest in all of Sicily. “The wines of the 2015 vintage are set to be fresh with high acidity, and not excessively high in alcohol,” said Salvatore Rizzuto, enologist for the AlCantara winery.“The grapes growing on the northnortheastern side, at about 600 metres above sea level, appeared to be of high quality, enjoying a gradual ripening and a high probability of a good tannic evolution.” The 2015 harvest has also satisfied expectations in the Terre Sicane (Agrigento), thanks to a mild spring with moderate precipitations and a summer with constant temperatures. The exception was the extreme heat at the beginning of July, but it did not stress the plants. Filippo Buttafuoco, agronomist for the Cantine Settesoli said:“The yield was 15% higher than last year. We expect white wines with good acidity and freshness thanks to a heat
horizontal rotary tanks. During the 14-day-long maceration, the wine completes its alcoholic fermentation at a temperature below 30°C. Following this, each wine will be finished off in their own unique style. Cantine due Palme’s range of wines included the International Wine Challenge Gold Medal winning Tenuta Al Sole Negroamaro and Brindisi Rosso. Other previous winners have been the Selvarossa Salice Salentino Riserva 1998 and the Silver Medal winning Terranto
that was never excessive and leaving the aromas intact. The reds should be rich in colour and structure.” In the territory of Monreale, in western Sicily, the temperature range, caused by high daytime temperatures interspersed with cool nights and moisture, required more work in the vineyards, but has rewarded the wineries with very interesting results. “We’ve seen a 30% increase in yield over last year,” says Gregorio De Gregorio, owner of a winery there.“The grapes reached a good ratio between sugar content and acidity. The whites which started the fermentation, such as Chardonnay, Inzolia and Catarratto, retained both the floral and fruity aromas to evolve very harmoniously. The reds are also showing promise, thanks to late rains that protected the plants from the heat, allowing good levels of ripeness and acidity in both the Nero d' Avola and in the Merlot.” The heat mitigated by the wind from the Tyrrhenian Sea,
Primitivo. Rocca delle Macìe is based in Chianti, Tuscany and is a young and dynamic winery which in as little over 30 years has forged a reputation throughout the wine world as one of Chianti's most highly regarded estates. Cantina di Soave is situated in the heart of Soave, near Verona and was established in 1900 by an independent group of wine producers and is among the largest wine co-operatives of Italy. Their vineyards are located mainly in the province of Verona
was a key factor in the excellent year forecasted both in terms of quantity and quality in the Aeolian islands. "Since we started, we have never seen a year like this: little rainfall but at the appropriate moment, and a sunny, windy climate,” said Massimo Lentsch, owner of Tenuta di Castellaro on the island of Lipari. Expectations for the 2015 vintage are high in RagusaVittoria. "Based on the analysis of the level of ripening and physical inspection of the grapes, we can say that the prospects are very good,” said Massimo Maggio, owner of the Maggio Vini cellar. “In our area, the vineyards didn’t suffer drought and the rains in early August have guaranteed excellent, gradual ripening." Once again another vintage from Sicily seems to have all the right elements to bring highquality wines to the market. The 2015 vintage has unique qualities that will express the best of this varied landscape and the passion of its producers, feel the region’s wineries.
and cover an area of 3,500 hectares with a total wine producing capacity of 600,000 quintals. This winery continues to be an important player in the bulk market, a development strategy underpinned by major investments in new plant, completed in 1994. Today, the facility in Viale Vittoria has a covered area of 10,000 m2, including temperature controlled storage, and can turn out 35 million bottles of sparkling and still wine a year. 47
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Italian inspiration for latest ‘dessert in a drink’ Barry Callebaut Beverages UK has launched its latest ‘dessert in a drink’ called the Caprimo Tiramisu. Set to rival the company’s popular Crème Brûleé drink, which was recently awarded a prestigious Café Life award for best café beverage’, Tiramisu was launched at EU Vend in Cologne recently where it received a warm reception. This latest addition to Barry Callebaut’s Caprimo family is inspired by the finest and most traditional Tiramisu recipe, balancing the flavours of Italian espresso, rich chocolate and a twist of amaretto, say the company. With more and more consumers keen to discover fresh alternatives to the classic coffee and choco drinks, the Caprimo range has grown steadily in popularity over the last 12 months, they report. “The Caprimo Crème Brûleé received an outstanding response from our customers when it was first launched and so we are expecting very similar feedback for this special beverage. Our customers are always keen to try something new and their own customers are primed to expect both quality and innovation: The Tiramisu (the English translation is ‘lift (cheer) me up’) offers both,” said head of sales for Barry The Cantina di Soave is well known for its wide range of products which range from the Soave to the Amarone, from the Recioto to the Spumante, from the Bardolino to the Custoza. The company’s wines have been highly lauded at competitions across the globe and has been certified UNI EN ISO 9002 in recognition of its quality standards.
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Callebaut Beverages UK, Paula Bentley. “As Christmas approaches, consumers are keen to indulge themselves a little and are more easily enticed to try the pleasure drinks so it’s a great time to introduce them in cafes, bars and restaurants. The Tiramisu is extra special as it can also be mixed according to taste - eg. add more coffee for a Cappuccino Tiramisu or more chocolate for a Latte Macchiato Tiramisu – which opens up the offering and allows more flexibility, providing the customer with more options and instantly upgrading any vending range.” In the Caprimo tradition, the Tiramisu contains superior quality ingredients and comes in convenient 1 kg bags. Mirroring the flexibility of the other drinks in the range, it can be enjoyed as a dessert, frappe, slush or gelato as well as a hot beverage, say Barry Callebaut (www.barrycallebautvending. co.uk).
“Consumers are also becoming more adventurous in their choice of liqueurs and spirits,” adds Nick Tatham.“Amaretto is now very widely drunk and quality grappas are starting to get a strong foothold in the Italian restaurant sector. The top quality Marzadro brand has been a great success since their launch in November 2014 with single-varietal and blended Grappas.
“Liqueurs are a popular choice offering a warming and indulgent treat during get togethers with friends and family. The ability to use liqueurs within cocktails increases the range of drinks available to customers and enables On Trade establishments to offer cocktails that are en vogue and also to create their own limited edition recipes for specials boards to add excitement and interest.”
Italian beers When thinking drink and Italy the words espresso and wine would probably pop up but C. Carnevale Ltd (www.carnevale.co.uk) – a well-known UK-based importer, distributor and manufacturer of Italian produce – are asking you to think again by offering what they describe as being some absolute gems from three dedicated artisan companies. The Alto Adige is the South Tyrol region of northern Italy, bordering Austria and Switzerland and can claim to be home to the only apple with a D.O.P. status - the “Mela Melinda” and an artisan cider producer, Melchiori. 100% Italian Red Apple Cider, Mela Rossa, is made using fresh red apples picked from this stunning part of the world. Available in 330ml bottles at 5% ABV the Mela Rossa is perfect as an aperitif, at parties or for those just wanting a fresh, fruity, sparkling drink with their pizza or meal, suggest Carnevale. Alessio “Allo” Gatti is a folk hero in the micro-brewing industry in Italy and is the driving force behind the Canediguerra label. Canediguerra (Dogs of War) have unleashed two excellent beers, marrying state-of-the-art technology with time-honoured brewing methods in the UK market via C. Carnevale Ltd. Their Bohemian Pilsner is everything you would hope for in a traditional Czech beer style, feel Carnevale, offering a deep golden colour, full-bodied, with notes of malt reminiscent of the flavour of
cereals and bread crust. This 5% ABV Pilsner has a mild bitterness with a particular herbaceous aroma conferred by the Saaz hops. On the palate, it starts round and smooth but ends with a bitterness that is the earmark of any good Bohemian Pilsner. The American IPA is amber in colour with a strong fruity aroma conferred by the American hops typically used in North American craft beers. The taste is fullbodied with an unobstrusive carbonation and it has high levels of bitterness with hints of malt and a balanced body making it a favourite with those looking for a superior, Italian, craft beer, say Carnevale. I Due Mastri is a microbrewery is set in the rolling hills of Tuscany and they have introduced to the discerning UK market two very different beers. The first is Guru, report Carnevale - a simple and genuine beer at 4% ABV. This craft pale ale is fermented in the bottle with slow carbonation resulting in a fine hat of foam without the use of preservatives or any added chemicals. Guru has notes of malt, yeast and grain. The first sip is sweet and malty with light notes of hops, then the intense flavour of malted grain comes through. Their Alcheronte is an oatmeal stout at 5% ABV with a velvety darkness, reminiscent of the best Irish traditions with decided notes of coffee, liquorice and roasted cocoa beans. With a creamy cappuccino colour, Alcheronte is a must for true lovers of stout, feel Carnevale. Continental Quattro Stagioni (CQS, www.continentalfood.co.uk) have also been promoting a range of artisan beers from Italy’s Collesi brewery. Based in Apecchio, a medieval town in the countryside of Italy’s Marche region, the Collesi brewery has developed this new range using the highest quality ingredients combined with experience and a passion for brewing, report CQS. This passion comes from Giuseppe Collesi and Roberto Bini, who together are taking Collesi beers to every part of the world. The experience comes from Collesi master brewer Marc Knops, from
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‘ONE-STOP-SHOPPING’ for all your pizza bases and dough balls at Monte Pizza Crust!
M
onte 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. For years, Monte Pizza Crust has been providing quality pizza crusts and dough balls to leading retail and food service suppliers. Today, we are delighted to inform you that we have added currently popular Italian stone-baked crusts to our product range. That means: ‘one-stop shopping’ for all your pizza bases and dough balls at Monte Pizza Crust! Of course, being able to work with just one single supplier that can provide a complete product range from a central, accessible location brings huge logistical advantages for you. In addition, we can help develop efficient custom solutions for all your logistical needs, in line with your organization. Our ambition is to be a leading national and international supplier with a reputation for quality. That’s why we are investing and focusing on service and offering the best possible value for money. We’ve been scaling up our production volumes and have invested in a brand new Italian stone-baked recently and a dough ball production line earlier this year. Although demand for our
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complete product range is growing, we’ll never compromise on quality, delivery reliability or continuity. We continue to use the best, all-natural ingredients. That means Monte Pizza Crusts are guaranteed to remain crisp, firm, fresh and delicious. Pizza crusts and dough balls can be provided in any size or thickness and we’re happy to help devise special recipes. Looking for prepackaged retail products, fresh in-store deli pizzas, ‘out of home’ solutions or options for the hospitality industry, large canteens or institutions? Monte Pizza Crust has the answer. And what’s more, your customers will taste and appreciate the difference. Any ideas you’d like to discuss? Want to find out more about how we can help you? Get in touch today on: +31 (0) 76 501 4900 sales@montepizzacrust.com Monte Pizza Crust, The Netherlands. www.montepizzacrust.com
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beverages Belgium, who right from the start has worked to make Collesi a perfectly balanced beer with great appeal, true to the Belgian Trappist brewing traditions of which he is one of the foremost exponents. The fine organoleptic qualities of Collesi beer are the result of the brewery’s prime geographical location. The hard limestone water from Mount Nerone is one of Europe’s finest for brewing, and the barley is grown in the Collesi family’s own fields, and after being malted at the Marche regional malt-house returns to the brewery as malt to be used in beer-making. The range comprises five different, unpasteurised beers. Collesi Birra Bionda (produced from ‘Munich’ barley, it offers a pronounced aroma of hops in bloom and malt and fruity notes, with the fragrances of yeast, vanilla, warm bread crust and honey and is perfect with first course or fish dishes). Collesi Birra Chiara is produced from ‘pilsen’ barley, and naturally re-fermented in the bottle, with a very fine grain, rich and creamy foam and good perlage. It has an elegant and fruity flavour, given by the combination of intense aromas of malt and citrus fruits and the freshness of tropical fruits at the end, and making it perfect as an aperitif or coupled with light hors-d’oeuvres, suggest CQS. Collesi Birra Ambrata offers a warm and complex bouquet of cereals, hops and dried fruit and is perfect with grilled red meats. Collesi Birra Rossa is pleasantly sweet with intense and spicy aroma of caramel, malt, hazelnuts and a very persistent finish, making it suited to serving after meals or with desserts, and Collesi Birra Nera has a full bodied taste, with a very complex aroma of roasted coffee, barley, cocoa, liqourice and rhubarb, making it suited to grilled red meats, or after meals. “This new range of artisan beers represents the highest standards in brewing,” said Sandro Bevilacqua, vice chairman of Continental Quattro Stagioni on the launch. “The packaging is reminiscent of that used to bottle fine wines and indeed many people enjoy
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‘tastings’ of Collesi beers. I believe that this range offers our customers something very unique and really opens up the opportunity for consumers to try authentic artisan beers from Italy.” John Dunsmore, ex-CEO of Scottish & Newcastle and C&C Group, has founded a new craft brewery in his home city of Edinburgh, housed in a converted industrial unit in west Edinburgh and called the Edinburgh Beer Factory (EBF).
Their unlikely brewery muse for their first launch has been the Scots-Italian Eduardo Paolozzi. The Edinburgh-born inventor of Pop Art deserves better recognition, feel the brewery, and so the Edinburgh Beer Factory are now hoping to help achieve that in his home city and beyond. His eclectic and collaborative approach, international outlook and fascination with combining art and science sum up what their team are all about, say the brewery. A reinvention of a beer often overlooked or even sneered at, Paolozzi’ is a 5.2% lager based on a historic Munich style, but created with contemporary Italian brewing technology. The result is an exceptionally refined beer with a perfect bitter-sweet balance and fabulously sparkling appearance, claim the brewery (in Paolozzi’s words, it’s something “sublime in the everyday”).
Eduardo Paolozzi’s artwork ‘Illumination and the Eye’ is displayed on the bottle and fount, and EBF will be showcasing other artworks at the brewery when it opens next year to the public. The beer is endorsed by the Paolozzi Foundation, and the brewery will pay a charitable donation for every bottle and pint sold to promote Paolozzi’s work and ideas to the general public. Coffee connoisseurs New research has revealed that two thirds of consumers judge the quality of a restaurant, pub or hotel based on the quality of its coffee. A survey of 1,112 UK consumers conducted by Allegra Insight in August 2015 for UCC Coffee UK & Ireland, a total coffee solution provider, found that 77% of diners say a good coffee makes the difference between a mediocre and an exceptional dining experience. And, with less than 50% expecting to get a great cup of coffee when they eat out, there’s a significant opportunity for operators to put quality coffee on the menu, claim the firm. “With coffee on the high street going from strength to strength, it’s time for eating out operators to take their coffee seriously. Our research shows that consumers are demanding quality whenever they are eating out and this could be the difference between a
satisfactory experience and surpassing expectations,” said Phil Smith, head of category and insight, UCC Coffee UK & Ireland (www.ucc-coffee.co.uk). “Consumers are looking for specific attributes when choosing whether to purchase a coffee with a meal. Quality is the most important factor, but this is closely followed by consistency and choice. Operators need to get the basics right and deliver a coffee experience that consumers will remember and can rely on every time they visit.” Other results revealed that three quarters of consumers prefer high street to restaurant coffee and 48% of people choose to drink coffee with lunch, compared with 40% with dinner. The five most important factors when choosing a coffee are taste, strength, freshness, brewing method and the roast, claims the survey, with eight out of 10 consumers having chosen a coffee over a dessert when eating out…with 5% always choosing coffee. The survey found that coffee quality is deemed highest at fine dining restaurants, followed closely by independent restaurants, then branded restaurants and hotels with pubs deemed the lowest quality by consumers. UCC Coffee UK & Ireland says that its mission is to create the best possible coffee experience whenever and wherever it’s brewed via a market-leading total coffee solution that aims to
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beverages help its customers be outstanding in a fiercely competitive market. The company say that they do this by putting the needs of its customers at the heart of its business and by understanding every small but important detail that goes in to brewing a great coffee and delivering an extraordinary coffee experience. Its total coffee solution includes well-known coffee brands including Lyons, ThreeSixty° and Orang Utan Coffee, award-winning own-label coffee concepts and also some the world’s most innovative machines from Dalla Corte, Nuova Simonelli, Victoria Arduino, Eversys and Thermoplan. To satisfy evolving demands in the out of home market, Nespresso is introducing the Aguila 220. With a smaller footprint and the same pioneering technology as the Nespresso Aguila 420, the Aguila 220 has been designed to meet the needs of all premium large HORECA establishments
www.papa.org.uk
including hotels, restaurants and cafés. As consumers become ever more knowledgeable and discerning about coffee, hotels, restaurants and offices are seeing a premium coffee offering as a means of differentiation, and the high performance Aguila 220 helps professionals achieve this goal while at the same time ensuring convenient operation and simple maintenance, claim Nespresso. The launch of the Aguila 220 strengthens Nespresso’s professional offering which includes a complete machine portfolio, 11 Grand Cru coffees for every taste and occasion, and exceptional customer service. The Aguila 220 combines functionality with sleek and durable design and ease of use together with a wide variety of coffee recipes, and its robust brewing unit enables high volumes of coffee to be served on a daily basis – satisfying the market need for different serving capacities and efficient use of
space – claim Nespresso. The compact size of the machine also means that it is a convenient solution where space is tight and it is easy to clean and maintain. Customers using the Aguila 220 and other professional machines will have access to
Nespresso’s range of 11 gourmet Grand Cru coffees covering a range of taste and aroma profiles and including three single origin grand crus (Ristretto Origin India, Espresso Origin Brazil and the recently launched Lungo Origin Guatemala).
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packaging
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greener scene The requirement for packaging to be eco-friendly is here to stay. Customers increasingly demand it, and operators are not only helping the environment but enhancing their presentation and product appeal when they opt to utilise some of the many innovative packaging ranges that are now available. Eco-friendly demand “More and more, British consumers are proving they support businesses that are trying to increase sustainability efforts. There’s no doubt that now, more than ever, addressing environmental concerns is part of the recipe for success in the catering business,” says Mark Brigden, technical director at Biopac (UK) Ltd. “The increased demand for environmentally friendly packaging is a trend that isn’t going away any time soon. And with New York City banning plastic foam containers and polystyrene packaging from July 2015, it’s possible that UK businesses could be facing new regulations in the future. The good news is that as demand increases, the availability of eco-friendly packaging is on the rise – and the prices are more affordable than you might think.” Biopac (www.biopac.co.uk) is a developer and supplier of eco-friendly packaging and catering disposables. After years of intensive research and development, report the firm, they created a comprehensive range of innovative and environmentally-friendly products that are both practical and sustainable. Their product range is aimed at restaurants, delis, cafés, caterers and coffee shops who want to demonstrate their commitment to the environment, feel the company, and includes hot and cold drink cups, hot food containers, soup and salad containers, portion pots, deli containers, plates, bowls and trays, sandwich packaging, cake boxes, bags, cutlery, napkins and paper, even janitorial products and branded workwear. They also design bespoke and custom branded packaging. Many of Biopac’s containers are made from corn starch or sugar cane, so they can be fully composted – along with the food waste in it – making it ideal for takeaway and food-to-go 52
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retailers. While conventional plastics can take 400 years to break down, biodegradable packaging when composted is turned back into soil in less than 12 weeks, point out Biopac. “Unlike polystyrene - the material used in most food-to-go containers - the natural fibres of the Biopac cartons prevent condensation. That is, they don’t sweat when closed over piping hot food. These containers will keep your food fresh and delicious, and because of the good thermal quality, the food remains hot. What’s more, the containers are microwavable and freezable so they’re perfect for leftovers too,” explains Mark Brigden. “Switching to sustainable packaging is not only good for the planet, it’s good for your business. Traders have a tremendous opportunity to add value to their brand, developing loyalty and trust among customers by sharing their concerns. Biopac can even provide custom branding by printing your logo on containers, carrier bags, cups and napkins – which promotes your business while reinforcing the message of sustainability. Biopac recently launched a range aimed at food outlets looking to show off their culinary creations feel the firm. The combination of containers made from Bagasse, a sugarcane residue, and lids made from RPET is the perfect answer to customers’ increasing demand for packaging that can be fully composted and recycled, say Biopac (Bagasse is a fully compostable, natural, abundant and renewable resource and Biopac’s new range is unbleached which means it retains the natural colour of the sugarcane fibres). Options include a variety of round, square and rectangular bowls with different depths. Perfectly suited to food outlets serving hot and cold food, they provide good thermal
qualities to ensure the food remains hot, and offer excellent stackability and de-nesting features. The bowls are freezer, microwave and oven safe. The clip-on clear RPET lids fit securely to keep food well preserved and eliminate leakage whilst ensuring no taste transfer. There is a choice of either flat or domed lids which are crystal clear to give customers excellent food visibility. They are heat resistant and fully recyclable with the recycling bottle scheme. These containers are ideal for outlets serving hot and cold food. They also recently launched a new Too Good To Waste range (branded 'Too Good To Waste' this range is designed to help restaurants reduce their food waste by encouraging diners to take their leftovers home to enjoy later). These boxes are an advance on the ‘doggy bag’ and are made from wood pulp that is produced from sustainable forests in Europe and coated with a compostable material to render them leak proof. They have also included a bag in this range which can be used as a carrier for the box. Functional and sustainable, they can be fully composted when they've reached their end of life. Biopac report that one of their popular products are PLA tumblers. PLA stands for Polylactic Acid – a thermoplastic material produced from natural starches. The base materials are renewable and the tumblers are 100% biodegradable and compostable. Unlike conventional plastics which take 400 years to break down, PLA can be composted and broken down completely in less than 12 weeks, claim Biopac, who sell PLA tumblers plain or with 'I am not a plastic cup' printed message which gives a clear message about your commitment to the environment (they also sell PLA lids, both flat and domed, to fit each size). December 2015
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packaging
They also have a range of compostable hot cups. Their most popular – 'I'm a green cup' – helps businesses to be more environmentally responsible and demonstrate their commitment to the environment. Made from certified FSC board lined with a starch material, the cup is 100% compostable, so very kind to the environment. Their fully compostable cutlery produced from renewable cornstarch (CPLA) is heat resistant up to 85 degrees and also includes knives, forks, dessert spoons and teaspoons, all embossed with a compostable message. The Socius Network (www.sociusnetwork.com), a distributor of supplies to the foodservice sector, has also taken note of the growing environmentallyfriendly trend, reporting that it has been working closely with its suppliers to develop its new 100% Compostable Range, now available through its national network of distributor members. Their product line-up includes single and double wall paper cups, napkins, slipcovers, meal boxes, plates and cloths which form part of an expanding array of compostable products. Most of the range is produced in the UK and Europe which offers benefits in terms of carbon footprint reduction. The products are also manufactured from materials sourced from managed, sustainable forests complying with EU timber regulations. Being 100% compostable and biodegradable they will decompose into H2O and CO2 in an industrial composting facility. In addition the range is fully certified conforming to the EN13432:2000 standard. “We are delighted we can now offer compostable products. Like many organisations we are very much aware that we have to be able to offer sustainable options and respect natural resource availability. The recently launched compostable range forms a key part of our
www.papa.org.uk
foodservice offering and new items will be introduced in future. We believe these products will satisfy the requirements of those foodservice retailers that have not yet found an effective environmental solution to their packaging. Good quality sustainable packaging can also help drive our customers’ sales,” said Mike Revell, managing director of the Socius Network. Packaging company, Sovereign (www.e2go.net) have been supplying the coffee to go sector since it began in London in the early nineties, being the first European distributors for the full range from Solo USA. Since then, they have expanded to now offer a range of high quality packaging products aimed at combining competitive pricing and service, as well as being environmentally-friendly in the process. “We stock everything for the coffee and food to go operator whether they are a small start-up or a large chain - cups, lids, stirrers, food containers, cutlery, carry out trays and bags plus sugar and sweeteners,” says Sovereign’s Barbara Feldman. “Our products strive to minimise the impact on the environment. We were the first to introduce 100% recycled bleach free napkins and wooden stirrers, which have now been replaced with the much more environmentally-friendly bamboo stirrers, PET which is in much demand in recycling, and a wide range of 100% compostable Bagasse products.” Hot food solution This year saw eco packaging providers, Planglow (www.planglow.com), launch a brand new range called Street Food - an environmentally-friendly three-piece collection specifically designed for hot foods. Developed to package street food inspired dishes and other hot foods, it includes a hot food box (Street Box), deli paper and sticker, making it suitable for a diverse range of food from all around the world, point out the company.
Planglow’s natural deli paper
Featuring a white distressed map with black passport stamp print, the range blends a worldwide design with natural Kraft materials to offer global appeal. And because the Street Food range is made from both home and industrially compostable materials that come from renewable and sustainable sources customers can do their bit to help safeguard the world’s resources. “We’ve been looking at eco hot food packaging solutions for a few years as we felt that the market lacked branded packaging that supports the quality of Street Food being served. We started by launching pots and deli paper in our Gastro and Natural ranges last autumn which have been such a huge success that a standalone range was a natural progression,” says Planglow’s marketing director, Rachael Sawtell. “Inspired by the now ubiquitous street food movement, the eco three-piece collection features a versatile deli paper and Street Box combo, plus matching sticker, and supports providers looking to introduce a street food image to their takeaway products.” The Street Box has a Kraft finish clamshell construction for various dishes, and is designed to fit everything from curries to BBQ, breakfasts to salads, pies to pasta and everything in between, claim Planglow. The black and white Street Food map and passport stamp design is carried on the lid, while the lower half is printed black with eco messaging on the base. It has a sturdy, fully laminated construction which is suitable for hot and cold foods and safeguards against leaks and seeps – especially from rich sauces and grease, and the 200 per case Street Box effortlessly seals with two sturdy tabs and is easy to eat from on the go, point out Planglow. In addition, the Street Deli Paper can act as a multipurpose grease-proof sheet for a whole world of street food style offerings. Made from a Kraft finish material, this also features the distressed map and stamp design, and may be sealed with the matching Street Sticker or by twisting the ends – depending on your application. Pair with paninis, pittas, pizza, sandwiches, burgers, hot dogs, chips, suggest Planglow, or use to line lunch trays, serving food directly on the tray to further minimise waste. The Street Sticker lends added street food appeal featuring ‘Eat around the world’ messaging to complete a Street Food look. The black gloss-finish sticker comes 1,000 per roll, and they can be used to seal and secure Street Deli Paper parcels, or as an additional presentational component for the Street Box, highlighting promotions or use of global flavours. Planglow also point out that their latest Natural Pots & Lids are real all-rounders. Their rustic, brand-neutral finish offers excellent thermo-insulating properties, say the firm,
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packaging Planglow’s natural pot
meaning that as well as being suited to icy indulgences such as sorbet, ice cream or frozen yogurt, they are just as useful for pasta, curries, stews and soups. This range has also been sustainably sourced as well as being industrially compostable, say Planglow, being lined with a special food-safe bio coating which meets the European compostability standard EN13432. The Natural Pot can be paired with either one of Planglow’s two new Pot Lids - the 12oz Pot Lid (made from a recyclable (PS) plastic), and the 12oz Bio Pot Lid (made from a cornbased material that is also certified EN13432 the European standard for compostability). And unlike other compostable container lid products, the Bio Pot Lid can be used with piping hot food without warping, cracking or melting, claim Planglow. Ideal for wrapping a wide variety of hot and cold produce - especially made to order items – Planglow’s Natural Deli Paper can help to provide a premium presentational component for pastry and buffet boxes too. Available in 1,000 sheet packs, it can be used
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to parcel up sandwiches and baked goods, hot dogs, burgers and wraps. The paper can also be twisted into a cone to hold popcorn, sweets and other treats, suggest Planglow. Made from a grease-proof Kraft-finish paper, the product is also printed with a leafy design as well as ‘Freshly made for you’ and ‘Packed full of flavour’ messaging. 2015’s new launches Maxabel International (www.maxabel.co.uk) is a major global supplier of branded disposable paper hot cups and other complementary disposable food and drink packaging products, and this year launched its Cup For All Seasons – an embossed double wall disposable paper cup with a design inspired by Matisse art. The design comprises layers of shapes and shades in a rainbow of different colours, each section representing a different season, so the cup can be used all year round and recycled in the right conditions. Designer Jazmine Labana took her inspiration from the Matisse Cut Outs exhibition at London’s Tate Modern Museum. “Matisse’s The Parakeet and The Mermaid brought four seasons to mind because of the four colours in the mural,” said Jazmine Labana. “The Snail by Matisse inspired the simple solid shapes. The Parakeet further inspired me to research the rare South American Sun Parakeet, which has four shades of colour. This made my vision of using four colours to represent four seasons even stronger.” Maxabel also produces a range of paper cups, plastic glasses, cutlery and cup carriers, as well as custom printing and design. The company has just joined Simply Cups, the UK’s dedicated paper cup recovery and recycling scheme - a partnership formed between Closed Loop Environmental Solutions and Simply Waste Solutions that provides paper cup manufacturers, organisations operating in the supply chain as well as beverage and hospitality outlets with a cost-efficient collection and recycling service. Maxabel International is also a member of the Paper Cup Recovery and Recycling Group (PCRRG) which works hard to increase recognition that used paper cups can provide high quality material to the market place and that there is a need to ensure that they are captured effectively. The group’s objectives are to continue to drive action around the development of the collection and recycling opportunities for paper cups and identify and support solutions that sustainably transform used paper cups into a valuable resource.
Reco Eco Cutlery
4 Aces Ltd (www.4acesltd.com) introduced Reco Biodegradable Plastic Cutlery and Urbana Compostable and Biodegradable Plastic Cutlery. Reco cutlery is a hybrid product made from 30% polystyrene and 70% bio-based and organic material and biodegrades safely within 12-18 months, and Urbana plastic cutlery is a hybrid product made from Polylactic acid (PLA) and biobased and organic material thus saving on valuable oil supplies and resources. Urbana cutlery is DIN certified and composts over a period of 12 – 14 weeks and biodegrades safely within 12 - 18 months, say the company, and unlike other biodegradable and compostable options on the market, they do not release any toxic substances into the soil or ground water and both the Reco and Urbana cutlery can be recycled, claim 4 Aces. Another added advantage of the cutlery is its low carbon footprint as it is manufactured in the UK, unlike other compostable and biodegradable plastics. Colpac launched a new service enabling customers to apply their own branding to Tcups without having to commit to huge quantities and face long lead-times. Made in Britain at Colpac’s Flitwick manufacturing plant in small to medium quantities, the T-cups can be printed with
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packaging bespoke designs, with up to six colour printing, and delivered quickly, say the firm. Customers provide their own design and artwork or can commission Colpac’s in-house c-creative® design team. The runs, between 10,000 and 250,000, are efficient and costeffective with fast turnaround. Suitable for tortillas, fruit, fries, potato wedges, popcorn, vegetable sticks and chicken goujons, the T-cups are aimed at fast food outlets, sandwich shops, bakeries, canteens, catering companies and event organisers, say Colpac. The recyclable range of disposable T-cups with drop front is also available in Kraft or white board as a stock item. Conventional cups (equivalent to 350ml/ 12fl.oz) with rolled lip can also be printed at Colpac’s UK plant and lids can be made available separately (www.colpac.co.uk). One of the latest trends in takeaway packaging has been the hybrid pack, which offers a blend of good looks and functionality feel Tri-Star Packaging, who this year launched a hinged hybrid pack, called Coalesce™ , that aims to make it easy for operators to display salads, sushi and bakery products in their full glory. Coalesce features a unique design comprising an ultra-clear hinged lid attached to a board base that can be printed internally and externally for greater brand presence and ultimate shelf impact. The see-through rPET lid creates a large viewing area for increased visibility, helping to drive impulse purchases and boost sales. Available in two sizes – 500cc and 1,000cc – the Coalesce pack is perfect for salads, including wet salads, sushi and baked products such as pastries and cakes, suggest Tri-Star. Its one-piece design also means that it is easy to stack and reduces packaging inventory, while an integrated tamper-evident design cuts labelling costs. Made in the UK, the packs also offer good environmental credentials (the board is produced using
fibres from wood sourced only from sustainably managed forests and the lid is made from recycled/recyclable materials, adding up to a hybrid pack that is easy to separate into different recycling waste streams). Kevin Curran, managing director of Tri-Star Packaging, said: “We love the Coalesce pack because it ticks every possible box for operators who like to go the extra yard to make sure their products look as good as they taste. Consumers choose what to eat with their eyes as much as their stomachs, so insisting on a pack with superb visibility that really showcases your food is a shrewd business move.” Ultra-clear, eco-friendly rPET packaging is also helping to add a real wow factor to foodto-go, one reason why Tri-Star feels that its award-winning new Tri-Pot™ deli pot range for pasta salads, snacks and desserts is proving such a hit. With its rounded shape, TriPot offers impressive product visibility for superb food presentation and good on-shelf impact, making it ideal for encouraging impulse purchases and maximising sales. Its soft curves also sit perfectly in the hand, ensuring it is a real hit with consumers and ideal for snacking and food on-the-move. The stylish Tri-Pot range is the first family of three trendy deli pots to come with onesize lids and insert – a unique feature that enables operators to list fewer SKUs, cut packaging waste and speed up packing time. Its three sizes, interchangeable lids and insert provide numerous food combinations and menu ideas, giving caterers more choice without the need for increased packaging inventory. Huhtamaki (www.foodservice. huhtamaki.co.uk) has launched Eatwell, a range of paper food containers, which, thanks to its carefully considered choice of sizes, is one of the most extensive ranges now available in the UK foodservice market, claim the company. Created to provide the market with a versatile and comprehensive disposable packaging solution suitable for a wide range of takeaway foods, the aptly named Eatwell range is a good choice for operators serving healthy, gourmet or indulgent eating concepts. With the popularity of breakfast pots and snacks to-go, lighter ‘grab n go’ choices are more appealing than ever before – especially to those who are aware of what they eat.
Thus, new Eatwell range will appeal to lifestyle-conscious consumers, from superfood salads and root vegetable stews, to snacking options and sweet treats. Operators can choose from plain white (with a choice of paper or new ‘wheel’ feature plastic lids), the popular ‘enjoy’ stock design or customise with up to eight colours to create an impactful custom print that will advertise your brand as customers eat on-the-go. Seven sizes are available – 7oz, 8oz, 12oz (‘tall’ or ‘squat’), 16oz (‘mid’ or ‘tall’) and 24oz – so there’s an option to suit every appetite or meal choice and simply fit with a plastic lid to prevent spills. Made in the UK at Huhtamaki’s Gosport factory, the colourful ‘enjoy’ containers are suitable for hot and cold food, and are available in a choice of sizes. The design gives a vibrant pop of colour to your takeaway food sales and features the ‘smile’ logo, which is guaranteed to add cheer to your customer service! The appearance of Italian pastas can be enhanced when served in the 12oz and 16oz pots, suggest Huhtamaki, as can hot snacks like spicy chicken strips and sweet potato wedges, together with cold food choices such as Greek salad and Moroccan cous cous. Indeed, the various sizes can be utilised to offer a complete takeaway meal solution (the large sizes for main dishes with side orders served in the smaller containers). The ‘enjoy’ containers are coloured according to size and are stackable to save space, say Huhtamaki, so you can simply reach for the correct size pot at a glance in accordance with the order placed. What is more, for improved convenience they are supplied in user-friendly combi-packs, with the containers and lids in the same case – great if you’ve got limited kitchen space. The new food containers, like the rest of the ‘enjoy’ range, are recyclable and fully compliant with the EU Timber Regulation No. 995/2010. All Huhtamaki UK paper cups and food containers are made with 100% PEFC certified paperboard, say the firm, so operators can rest assured that they are buying with confidence.
Tri-Star’s Coalesce
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pizza/pasta chef regional heats
PIZZA CHEF of the year 2015
PASTA CHEF
of the year 2015
n the last edition, the PAPA Tour Bus had completed three legs of its annual voyage around the British Isles in search of the finest Italian Chefs the UK has to offer. This year there was also an all new Pasta Chef in association with Keck Pasta – a competition which was run in parallel with the well-established Pizza Chef contest. Also new for 2015 is the Kukd.com Pizza Chef of the Year
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category, launched to discover the best creative pizza in terms of design and/or taste. Back by popular demand was the blind tasting of a Margherita style pizza, once again sponsored by Whitworth Bros Vivo Italian Style Pizza Flour. Harvey & Brockless brought us Roasted Red Pepper Strips from the sunny plains of Almeria in southern Spain as the central ingredient in their category. Galbani challenged
Regional Heats Update chefs to showcase their Mozzarella Cucina Balls (12 x 125g) and SuperTops laid down a choice of two gauntlets for the chefs - their Premium Spicy Beef Chunks or Diced Chorizo. For the South West heat we headed to Il Michelangelo Restaurant in Weston-Super-Mare on Monday 26 October 2015. A cold and drizzly day was warmed considerably by the enormous pizza
oven in a glass-fronted open kitchen looking out onto the restaurant (Note: There was no pasta heat in Bolton – the entrants were sent to either the Midlands or SW heats to give two full competitions instead). The South East heat was held at Equipline’s HQ in Uxbridge on 29 October 2015. Another fabulous day to be indoors saw us return to our friends at Equipline and their demonstration kitchen.
Pasta Chef of the year 2015 South East Heat
Long Pasta Category Winner: Marco Fuso (Baked & Battered)
Filled Pasta Category Winner: Peter Puntrello (Sub Xpress) Tortelli Porcini con Brodo di Gallina
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Short Pasta Category Winner: Peter Puntrello (Sub Xpress) Rigatoni con Pesce Spada
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pizza/pasta chef regional heats
Pizza Chef of the year 2015 South East Heat Whitworth Flour Blind Tasting Margherita Category Winner: Enzo Ammirati (Baffi Neapolitan Pizza) Margherita
Supertops Premium Spicy Beef Chunks / Diced Chorizo Category Winner: Robert Tucker & Cesare Marinaro (Pizzeria Venezia) – Il Bonsai
Harvey & Brockless Roasted Red Peppers Category Winner: Martin Willsher (2 Sisters Food Group)
Galbani Mozzarella Category Winner: Marco Fuso (Baked & Battered) Kukd.com Design Innovation Category Winner: Hannah Drye (Pizzaface Pizza)
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pizza/pasta chef regional heats
Pizza Chef of the year 2015 South West Heat Whitworth Flour Blind Tasting Margherita Category Winner: Enzo Ammirati (Baffi Neapolitan Pizza) Margherita
Supertops Premium Spicy Beef Chunks / Diced Chorizo Category Winner: Jon Crwys-Williams (The Cornish Pizza Company)
Harvey & Brockless Roasted Red Peppers Category Winner: Giuseppe Ferraro (La Piazza Cuisine)
Galbani Mozzarella Category Winner: Roberto Fortuno (Il Michelangelo Restaurant) Kukd.com Design Innovation Category Winner: Fabrizio Mancinetti (Yammo)
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December 2015
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pizza/pasta chef regional heats
Pasta Chef of the year 2015
South West Heat
Short Pasta Category Winner: Michele Schiano Moriello (Yammo)
Long Pasta Category Ylli Kolaveri (Il Michelangelo Restaurant)
The Filled Pasta Category yielded no finalist from the South West www.papa.org.uk
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papa news At PAPA’s recent Annual General Meeting (AGM) held on 12 November 2015, the new management committee was officially announced and introduced with Richard Harrow (Freiberger) as chair and Geoff Parsons (Basilico), as vice-chair.
news Representation The committee now has representatives from various sectors of the industry at large manufacturers (Ian Kent of Stateside Foods and Noel Reidy of Kiren Foods), pizza delivery (Andrew Gallagher of Papa John’s and Edin Basic of Firezza), aggregator (Graham Corfield of Just Eat), pizza restaurants (Keith Griffiths of Pizza Hut), supermarkets (Jemma Robinson of ASDA), pizza delivery (Andrew Gallagher of Papa John’s and Edin Basic of Firezza) and suppliers (Ian Ritchie of Dawn Farm Foods/TMI, Alan Ribakovs of Whitworth Bros, Steve Morris of Jestic and John O’Brien of Glanbia). There are still vacancies for representatives to cover pasta manufacturers, supermarkets (frozen), Italian restaurants and independent pizza restaurants. Mission statement PAPA’s new mission statement was announced as “caring for the future of the pizza, pasta and Italian food industry, those who work in it and those who enjoy the fruits of their labour.” Priorities Four major priorities for the year ahead were identified as product integrity, healthy eating, employment and standards. The future launch of new consumer web site was also announced – www.lovepapa.co.uk. PAPA said that it wanted to make sure that consumers have confidence in the products the industry makes and are never misled. This would require clear labelling so that customers can see precisely what they are buying. While pizza may never be a ‘health food’, it does have a great deal to offer that is good for you, stated PAPA. To have a healthy diet, we all have to take responsibility for what we eat with PAPA aiming for consumers to be able to enjoy pizza, pasta and Italian food as part of a balanced diet. By clearly and accurately labelling products, this would aim to achieve this.
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As the economy grows, noted PAPA, so employment is likely to become more of an issue and for too long the industry had accepted that young people see it as a stepping stone to something else – they don’t see waitressing or delivering as a career step to something more exciting in the industry as a whole. Therefore, PAPA’s aim was to change this attitude by encouraging pizza, pasta and Italian food businesses to introduce apprenticeships, training and career advice to those they employ. By offering clear career paths to the people employed, it would be possible to
encourage them to stay and grow within the business. It was also now important for the integrity of the industry that all worked to the same high standards. It was also acknowledged that it was better and fairer for the industry if the legal requirements made of it were consistent and recognised the specific needs of the sector. The standards to be aspired to covered three main areas – training, guidelines and Primary Authority. The most popular Pizza is now the most popular food purchased in restaurants – the second most popular item bought in supermarkets for dinner – and PAPA’s intention is to keep it that way by working to build the market together. In the last year, the market value of the sector had risen to £3,500 million; more when, according to PAPA estimates, approximately an additional £1.2 billion of value could be attributed to other full service restaurants serving pizza.
A display of pizza acrobatics heralded the start of this year’s Pizza Chef of the Year final.
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papa news
European Pizza and Pasta Show planned for London's Olympia The debut next year (9-10 November 2016) of the European Pizza and Pasta Show (EPPS) in the UK at London’s Olympia Exhibition Centre is set to bring the fast-growing pizza and pasta market into the spotlight by uniting equipment manufacturers, specialist ingredients suppliers and service providers from all over the world along with leading UK and European retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies. The show will feature tasting and live cooking demos, a range of "how to" seminars, as well as an opportunity to join the Brand Debate at the world only Food
and Beverage Law and IP Summit, to be held alongside the event. Offering top networking and seminar opportunities, the event also looks set to provide a fresh perspective for retailers and foodservice companies seeking to serve the fastgrowing pizza and pasta food sectors. Split into three distinct zones - Equipment, Ingredients and Services - the show will aim to reflect the growing demands as well as the wider population's interest in one of the most dynamic food sectors, say its organisers. It will also showcase the finest products and will stage the best in class, highlighting the significant opportunities in the sector, at the same time
providing an opportunity for the various stakeholders in these markets to interact and stimulate category growth. Commenting on the event, show director Stanislava Blagoeva-Duschell said: "We are very happy to have been presented with the opportunity to launch an event dedicated to such vibrant and dynamic sectors of the food market. The show will be a modern take on some of the oldest European cooking traditions." The event is being organised in association with PAPA (the Pizza, Pasta and Italian Food Association) and is expected to attract over 150 exhibitors and 3,500 qualified trade buyers in its inaugural year. PAPA is one of
Europe's leading pizza, pasta and Italian food associations. Established in 1977, it is the only formal trade body representing this sector of the food and drink market in the UK. "We are delighted to support the only dedicated event for the pizza and pasta industries in Europe," said Jim Winship, director of PAPA. "The UK's retail and foodservice sectors have a massive opportunity when it comes to the pizza, pasta and Italian food and drinks industry and the European Pizza and Pasta Show will be the ideal place to become more knowledgeable about those chances from established manufacturers, experts and suppliers."
new products Cooking competition “Classic meets Creativity” for the chefs of tomorrow The Consortium of Grana Padano and the Consortium of Prosciutto di San Daniele are organising a cooking competition for young chefs which is part of their current campaign “The taste of origin and tradition”. Preparing classics in a creative way is the motto of the cooking competition targetting young chefs aged between 16 to 30 years, who are either still doing their training or have already finished it. The young culinary experts can hand in their delicious and creative ideas alongside a picture of the recipe until 31st December 2015 to italiancooking@mcgroup.com. The five most innovative submissions will be selected and their creators are invited for a cooking evening at the Central Street Cookery School in London on 11th January 2016. During the cooking event, the five young chefs have to
www.papa.org.uk
prove their talent and present their dishes in front of star-chef Andrea Mantovani. The candidates will have the chance to talk to well-known Italian chef who is based in London and exchange ideas and tips. By the end of the cooking event, Andrea Mantovani with the help of representatives of the two consortiums will pick the most creative and delicious dish. The chosen winner will be rewarded with £1,000 and selected specialties from Grana Padano and Prosciutto di San Daniele.
WhitCo celebrate 20th birthday WhitCo celebrated its 20th birthday on the 1st November, achieving its best order book for the coming year which includes its latest prison contract worth £2 million. "We have been working on this project for almost two years, it's been very challenging, so we are very pleased to be awarded the contract, especially as this is the first super prison of its kind in the UK," said Tony Butler, WhitCo's commercial and sales director. WhitCo currently employs 30 staff, offering a full range of
services from consultancy, design through to project management, installation, staff training and after sales service. The service department unlike many of its competitors offers a truly bespoke solution to its clients. Over the last 20 years, Whitco has maintained a healthy market and financial position, achieving budgets set year on year despite a long period of recession. Its bakery knowledge has also proved advantageous, benefitting many large plant bakeries in the UK and Europe (call 01832 735007, or visit www.whitcoltd.com).
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legislation
The law,
supermarkets and their suppliers In the UK, a law regulates how supermarkets can deal with their suppliers, writes Darren Smith who has recently published an informative book on the topic – A Complete Understanding of the Groceries Supply Code of Practice (GSCOP – http://www.lulu.com/shop/darren-asmith/gscop/paperback/product-22430576.html). CODE OF PRACTICE The major supermarkets in the UK must adhere to a code of how they can manage their suppliers. This code is known as the Groceries Supply Code of Practice, or GSCOP for short. The code was introduced in 2010 and made law. The road to the code being born has been a long one. In 2001 the Competition Commission investigated the groceries market and made several recommendations. Roll forward 14 years through a myriad of improvements, refinements and ‘beefing-up’ of the code until today when we have a code and a government office with the power to fine supermarkets up to 1% of their annual turnover. In my opinion, over the last 14 years the major supermarkets in the UK have paid lip service to government recommendations and invitations to produce and follow a set of guidelines that aim to provide the consumer with better value and the supplier with more security. Christine Tacon is the first groceries code adjudicator and was appointed to enforce the code and to enable supermarkets and their suppliers to work together in a more transparent, collaborative and fairer manner. This has not proven to be easy because the 2015 Annual Update by Christine Tacon showed that
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the supermarket buyers comply with the code ‘consistently well’ only 25% of the time and on 15% rarely comply with the code at all. The UK still has some way to go to achieve the aims of the code, but progress is being made. The key test of how much progress can be made will be how secure the suppliers feel in sharing their concerns with the GCA, without fear of retribution. YOU’RE ABOUT TO BE DELISTED FROM A MAJOR UK SUPERMARKET? Firstly, I am very sorry to hear that. In the cut-throat world of supermarkets and their suppliers, it is an inevitability that some suppliers will be de-listed, yet it is never nice to hear and certainly worse to be part of. According to Moore Stephens, a top 10 accountancy firm, the number of food production companies that entered into insolvency in 2014 was up by 28%, which meant that 146 food producers lost their way. Understanding GSCOP certainly needs to form part of the decisionmaking about how to deal with being de-listed. So secondly, I’d like to share with you information about GSCOP that will help. As part of the order and the code were written specific parts relating de-listing of suppliers, I believe that a supplier that is
threatened with being de-listed needs to understand three key principles from those regulations. 1. Fair play must apply A key principle was written into the code that dealt with ‘fair play’. It says: • “A retailer must at all times deal with its Suppliers fairly and lawfully. Fair and lawful dealing will be understood as requiring the retailer to conduct its trading relationships with Suppliers in good faith, without distinction between formal or informal agreements, without duress and in recognition of the Suppliers’ need for certainty as regards the risks and costs of trading, particularly in relation to production, delivery and payment issues.” 2. The agreement must be in writing Another key principle is that the agreement between the supermarket and the supplier must be in writing and include certain items, which are listed in GSCOP: • “…A retailer must not vary any supply agreement retrospectively, and must not request or require that a Supplier consent to retrospective variations on any supply agreement.”
Darren A. Smith, founder of MBM (a training provider to suppliers using their unique training method ‘Sticky Learning(®)’), wrote this article for Pizza, Pasta & Italian Food Magazine. He spent 12 years as a category manager/trading manager for one of the big four UK supermarkets. MBM enable suppliers to the big four supermarkets to secure more profitable wins. 3. De-listing for genuine commercial reasons only The third, and most key principle for de-listing, deals specifically with de-listing and splits into five parts - the supplier can only be de-listed for commercial reasons, the supermarket must provide reasonable notice, provide the reasons for the de-list in writing, inform the supplier of their right to have the decision reviewed by a senior buyer and allow the supplier to attend an interview with the supermarket’s code compliance officer. Plus, this must all be done before the de-list happens. The new regulations give suppliers a better structure to work with if they are threatened with de-listing. In fact, a further five ‘bites at the cherry’ to ensure that the buyer has made the right decision. • Genuine commercial reasons – buyers are trained in GSCOP so they will know that genuine commercial reasons need to be given. Therefore price is likely to be the reason given. The challenge is that all the costs elements need to be included, from promotional funding, to marketing costs, to waste costs, etc. Ensure that December 2015
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legislation the complete price picture is understood by the buyer before they decide. • Reasonable notice – this is a grey area and yet to be refined by the code through a case study. Reasonable notice may need to take into account, for example, that some crops are planned a year in advance or that capital expenditure was made on the back of the security of supply. • Reasons for de-listing in writing – challenge for a more detailed set of reasons beyond ‘cost’. Is it cost across all products, costs all through the year, costs for promotions, etc.? • Senior buyer review – the review is an opportunity to make your best pitch as to how and why you can make money for the supermarket. • Code compliance officer (CCO) review – my experience of dealing with the CCO’s is that they are reasonable people who will take an objective view of the evidence. Provide the necessary evidence. These are opportunities to make a sound case as to why you can make money for the supermarket that no one else can. Add to these ‘bites’, that should you feel as though the code has been breached, you could directly raise a dispute with the supermarket ombudsman, the groceries code adjudicator.
HOW DOES THE REST OF THE WORLD MANAGE THIS CHALLENGE? The UK has not been the only country to face the challenge of dominant and too powerful supermarkets. This is an issue for most countries and at different levels of progress more and more seem to be finding ways to tackle the challenge; Czech Republic The act on significant market power in the sale of agricultural and food products and the abuse thereof (The Market Power Act) has been in force in the Czech Republic since 2010. A buyer is deemed to have significant market power if its turnover exceeds CZK 5 billion (£132m). The Competition Office has the power to fine, similarly to the UK. France In France, there are two methods to deal with unfair practices. The first is by the minister of economy who can raise a claim before a court. The second is through the competition law. Two years ago the minister fined a retail chain €2 million and also ordered the chain to reimburse suppliers a further €70 million. Germany There are no laws regulating business-to-business relationships in the food sector.
Duties in relation to Delisting (as detailed in GSCOP) 1) A Retailer may only de-list a supplier for genuine commercial reasons. For the avoidance of doubt, the exercise by the Supplier of its rights under any Supply Agreement (including this code), or the failure by a Retailer to fulfil its obligations under the code of this order will not be a genuine commercial reason to De-list a Supplier. 2) Prior to De-listing a Supplier, a Retailer must: - provide Reasonable Notice to the Supplier of the Retailer’s decision to De-list, including written reasons for the Retailer’s decision. In addition to the elements identified in paragraph 1(1) of this code, for the purposes of this paragraph ‘Reasonable Notice’ will include providing the Supplier with sufficient time to have the decision to De-list reviewed using the measures set out in paragraphs 16(2)(b) and 16(2)(c) below: - inform the Supplier of its right to have the decision reviewed by a Senior Buyer, as described in paragraph 17 of this code; and - allow the supplier to attend an interview with the Retailer’s Code Compliance Officer to discuss the decision to De-list the Supplier. That said, the German Competition Authority employs competition law to protect suppliers from anti-competitive measures by retailers and vice versa. The Act Against Restraints on Competition (ARC) specifically prohibits a party from using their market position directly, or indirectly, to unfairly hinder smaller competitors. Each country is getting to grips with how they manage business to business
competition to walk the tightrope of ensuring that the consumer gets value for money whilst giving business room to do business. The UK is currently walking that tight rope. GSCOP was introduced to protect suppliers, yet 76% do not understand it. This means that whilst buyers have to be trained, by law, suppliers would not know if the buyers were breaching the regulations anyway.
new member Salvo1968 is the first specialist Italian wholesaler to create a trade only e-commerce site and offer fully integrated online ordering. Offering over 1000 lines of Italian foods online at salvo1968.co.uk the flexibility afforded by Salvo1968’s online ordering facility is changing the way Italian pizzerias and delis do business. With speedy delivery and a heritage of fabulous customer service, restaurateurs and retailers need look no further than this specialist operator. With nationwide delivery and 24/7 ordering, Salvo1968’s range of quality Italian products is easily accessible to all. In order to meet increased demand, in 2011 Salvo merged
www.papa.org.uk
with leading food importer Rondanini and became Salvo1968 – bigger, better and with even more to offer. This forward-thinking company's investment in state of the art e-commerce technology makes ordering easy, simplifies account management, allows customers to view previous orders and to create individual shopping lists for easy re-ordering. Telephone and email customer support are available during office hours. The best in Italian food Salvo 1968 customers can buy a myriad of both traditional and niche products, from
pasta, cheeses, premium cold meats, coffee and pizza flour, to specialist tinned goods and fresh sauces. Many of the products available to buy at Salvo1968.co.uk are exclusive to Salvo1968 in the UK. Salvo1968 also offers an exclusive range of seasonal goods such as panettone, panforte, and torrone. All suppliers to Salvo 1968 are BRC accredited. Minimum order and delivery £150 is the minimum order within in the M25; other areas vary. Delivery for London is next day and beyond the M25 retailers order on day one for delivery on day three. Delivery is free for orders within London and the M25; other areas vary. 63
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pizza my world
Pizza My World Antonio Tomassini of Wine Food Promotions (www.winefoodpromotions.com) arrived in UK from Rome in 1994 with a degree in veterinary science and a passion for fish. Needless to say, life in Rome was quite different from London in the early 1990s - food, wine, tomatoes, street markets, weather! 9am 0am 9.0 I meet with the producers at the venue. Producers are always very excited when they come to London and arrive on time. We show them the venue and the lay out of the room. Some of them already know each other and you feel a great energy.
Showcasing Italian products “I started working with M&J Seafoods, exporting their products to the Italian markets targeted to airlines. A few months later I left and, in agreement with the CEO, I started my own business doing practically the same trade. M&J was my main supplier,” explains Antonio Tomassini. “Things went wrong almost immediately because the sterling got very strong to the lira and I was losing profit so I decided to switch and started to import products from Italy. I made a list of Italian food suppliers specialising in products to the airline catering and organised an event for them at an important venue in Buckinghamshire, inviting only airline caterers. It was a big success that then influenced my future career. “Within months we were supplying all the major airlines worldwide with luxury Italian foods. We did two very popular events a year to introduce new products to our clients. After the 9/11 we started having troubles and many of our customers went out of business. So, in 2006 I diversified and stopped the food import concentrating only in the events making business. I met Steve Harris, journalist and wine expert, during a trip to Italy and we decided to get to business together. We started with Gambero Rosso, then various institutions and consortiums. “What is crucial in the making of a food and wine tasting event is the selection of the products. For example, grape varieties and olive varieties that are not very common in UK will get the chance to attract professionals.”
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10.00am 10am Set up. As part of our duties we have all the products for the event arriving at least the previous week. All the boxes are marked so we know to which table assign them. The producers start unwrapping and displaying their ‘masterpieces’ on the tables. This is a very important moment because although we know some of the products, the producer is still able to surprise us with a brand new one, and seeing this delicacy materialising before our eyes for the first time it is always extremely exciting. 00pm 1212. noon Event starts for press and trade: the professionals whether they are journalist/bloggers or chefs/sommeliers/traders in general arrive in waves and there is a proper race by the producers to attract their attention. 1.00pm 1pm Masterclass. This takes place in the room adjacent to the one were the event occurs and it is only open to professionals. It is a sitdown tasting with food and wine pairing. A chef who is part of the group of producers will present the masterclass. The guests will taste most of the products that are displayed at the main event. 2.30pm 2.30pm B2B. After the masterclass, journalists and traders will get the chance to discuss produces in depth directly with the producers
6.30pm 6.30pm The event opens to private customers: a very important part of the event. The private customers are technically the end consumers so the producers will get the real feeling of whether their products are liked or not. Also the guests are able to buy at the event the products directly from the producers. 8.30pm 8.30pm Buffet dinner made by the chefs brought by the producers: As the professionals get their meal during the masterclass also the private customers get one. It is more social, fun and nevertheless - “highly enjoyable”!! 10.00pm 10.00pm End of the event: we start to clear the table and put all the products back in their boxes. Normally there isn’t much left but we need the leftover products for a possible follow up. 11.00pm 11.00pm Conclusion and meeting with the producers. We need feed-back from the producers on how their products were perceived by either professionals or private customers. We check that they gathered all the relevant information and business cards. We also encourage them to do a proper follow up.
More information about Antonio Tomassini’s events can be found on youtube (Antonio Tomassini - Puglia at its Best "The Masterclass" and Flos Olei Tour: London June 2013 at the Ritz Hotel).
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index of products BEVERAGES Beer Carnevale Ltd. Coffee Carnevale Ltd. Mineral Water Carnevale Ltd. Soft Drinks Carnevale Ltd. Wine, Spirits & Liqueurs Carnevale Ltd. Sorrento Express Ltd.
Online Ordering Solutions Integer Computers Just-Eat.co.uk Ltd.
DELIVERY & PACKAGING Heated Pizza Delivery Bag Systems Cooktek (MCS Technical Products)
DOUGH & PIZZA EQUIPMENT
BREAD, CAKES & DESSERTS
Dough Preparation Equipment Cater-Bake (UK)
Bread Rolls & Wraps TICCO Foods Ltd.
Pizza Accessories Pizza Plus Foodservice Salvo 1968 Ltd
Cakes & Confectionery TICCO Foods Ltd. Garlic Bread Riva Foods Desserts TICCO Foods Ltd. Ice Cream General Mills UK Ltd.
CHEESE, DAIRY & EGGS Cheese 999 Pizza Toppings (UK) Ltd. Bel UK Ltd. Carnevale Ltd. Donatantonio Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Granarolo UK Ltd. Leathams PLC Meadow Cheese Co. Ltd. Sorrento Express Ltd. Stateside Foods Ltd. The Cheese Warehouse Eggs Leathams PLC Mozzarella Carnevale Ltd. Eurilait Ltd. Glanbia Cheese Ltd. Granarolo UK Ltd. Pathos Continental Foods Ltd. The Cheese Warehouse Salvo 1968 Ltd. Parmesan Eurilait Ltd. Granarolo UK Ltd. Pathos Continental Foods Ltd.
COMPUTING SOLUTIONS Computer Delivery Management Systems Integer Computers Computers/Software Integer Computers
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
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
Ham Carnevale Ltd. Dawn Farm Foods Leathams PLC Stateside Foods Ltd. TICCO Foods Ltd. Italian Meat & Sausages Dawn Farm Foods Donatantonio Ltd. Salvo 1968 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. Salvo 1968 Ltd
Bakery Ovens Cater-Bake (UK) Chefsrange
PASTA, POLENTA, GNOCCHI & RICE
FISH & SEAFOOD
Drinks Systems Carnevale Ltd.
Gnocchi La Tua Pasta Ltd.
Other Fish & Seafood Leathams PLC
Chargrills Chefsrange
FLOUR & BAKERY
Displays Chefsrange
Concentrates Allied Mills Durum Semolina Allied Mills Carnevale Ltd. Flour Allied Mills Carnevale Ltd. Salvo 1968 Ltd Sorrento Express Ltd. Whitworth Bros. Limited Icings Allied Mills Improvers Allied Mills Premixes (Bread & Cakes)| Allied Mills
FOOD WHOLESALERS Continental Quattro Euro Pizza Products Stagioni Ltd. Leathams PLC Salvo 1968 Ltd. Stateside Foods Ltd. TICCO Foods Ltd.
Drinks Systems Carnevale Ltd. Fryers Chefsrange Jestic Griddles Chefsrange Jestic
Pasta (Dry) Carnevale Ltd. Donatantonio Ltd. Leathams PLC Pasta (Fresh) Med Food Wholesale Ltd. Salvo 1968 Ltd. Ticco Foods Ltd. Rice Pathos Continental Foods Ltd.
MEAT Bacon Dawn Farm Foods Leathams PLC Beef Leathams PLC Chicken & Other Poultry Leathams PLC
Pizza Bases & Crusts Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice Salvo 1968 Ltd. Stateside Foods Ltd.
PIZZA TOPPINGS Fish Carnevale Ltd. Martin Mathew & Co. Ltd. Fruit & Vegetables Carnevale Ltd. Meat 999 Pizza Toppings (UK) Ltd. Carnevale Ltd. Dawn Farm Foods Pizza Plus Foodservice Stateside Foods Ltd. Pizza Sauces Donatantonio Ltd. Pizza Plus Foodservice Portal Foods Ltd. Stateside Foods Ltd.
READY PREPARED Prepared Pasta Meals Bakkavor Pizza Freiberger UK Ltd. Pasta King (UK) Ltd. Prepared Pizza (Chilled) Bakkavor Pizza Stateside Foods Ltd. Prepared Pizza (Frozen) Freiberger UK Ltd. Pizza Plus Foodservice Stateside Foods Ltd. TICCO Foods Ltd.
STOCKS & DRESSINGS Garlic Spreads & Mixes Riva Foods Stateside Foods Ltd. Pasta Sauces Leathams PLC Martin Mathew & Co. Ltd. Pasta King (UK) Ltd. Salvo 1968 Ltd The Fresh Pasta Company Ltd Pesto Taste of Sicily Ltd. Pizza Sauces Euro Pizza Products Leathams PLC Portal Foods Ltd. Salvo 1968 Ltd.
SPECIALIST FOOD CONSULTANCY & MARKET RESEARCH Retail The Cardinal Group Market Reasearch Technomic Inc Training Publications The Cardinal Group
TOMATOES Canned Tomatoes Donatantonio Ltd. Martin Mathew & Co. Ltd. Salvo 1968 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.
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:
Preparation Counters Chefsrange
Serving Pasta King (UK) Ltd.
Dough Balls Euro Pizza Products Kiren Foods Pan’Artisan Ltd. Pizza Plus Foodservice
SOUPS, SAUCES,
Holding Ovens Jestic
Refrigeration Chefsrange General Mills UK Ltd.
PIZZA DOUGH, BASES & CRUSTS
Ian Kent, Stateside
Richard Harrow , Freiberger
Alan Ribakovs, Whitworths
Cedric Blanpied, Bel UK
Geoff Parsons, Basilico
Ian Ritchie, Dawn Farm Foods
Richard Burgham, Pizza Hut
Maurice Abboudi, Consultant
Andrew Gallagher, Papa John
Matt Simpkin, John O’Brien, Jemma Robinson, ASDA Just Eat Glanbia Cheese (* Primary members of the committee – others generally attend as substitutes when primary members are unable to attend meetings)
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index registered suppliers C.Carnevale Ltd Carnevale House, Blundell St, London N7 9BN Contact: Mr C Carnevale Tel: 0207 607 8777 Fax: 0207 607 8774
The following businesses are members of The Pizza Pasta & Italian Food Association (PAPA) and subject to its rules and guidelines. While the Association cannot guarantee the products and services supplied by those listed, it does believe that those listed are reputable and is confident in recommending them. The Pizza Pasta & Italian Food Association, Association House, 18c Moor Street, Chepstow NP16 5DB Telephone: 01291 636335 or email kevin@jandmgroup.co.uk REGISTERED SUPPLIERS
999 Pizza Toppings (UK) Ltd. Unit 6, Teakcroft, Fairview Industrial Park, Marsh Way, Rainham, Essex RM13 8UH Contact: Homayoun Aminnia Tel: 01708 558885 Fax: 01708 555022 sales@999pizzatoppings.com Allied Mills Ltd. Sunblest Flour Mill, Port of Tilbury, Tilbury, Essex RM18 7JR Contact: Chris Brown Tel: 01375 363100 Fax: 01375 363199 chris.brown@allied-mills.co.uk www.allied-mills-semolina.co.uk Bakkavor Pizza Forward Drive, Christchurch Avenue, Harrow, Middlesex, HA3 8NT Contact: Soum Ghosal Tel: 0208 4242666 Fax: 0208 4200606 soum.ghosal@bakkavor.co.uk www.bakkavor.co.uk Bel UK Ltd Suite 1, 2nd Floor, 160 London Road, Sevenoaks, Kent TN13 1BT Contact: 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
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Cater-Bake UK South Boundary Road, Knowsley Industrial Park, Merseyside, Liverpool L33 7RR Contact: Mark Hutchings Tel: 0151 548 5818 Fax: 0151 548 5835 www.cater-bake.co.uk sales@cater-bake.co.uk Chefsrange Unit 3&4 Turnpike Close, Lutterworth, Leicestershire LE17 4YB Contact: Tim Charlton Tel: 01455 559969 Fax: 01455 559979 tim@euro-catering.co.uk www.chefsrange.co.uk
Continental Quattro Stagioni 8 - 33 Royal Elizabeth Yard, Kirkliston, West Lothian EH29 9EN Contact: Mr Paolo Veneroni Tel: 0131 3191919 Fax: 0131 3315566 p.veneroni@continental-wine.co.uk www.continental-food.co.uk
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
Euro Pizza Products Smederij 13, Amstelveen, The Netherlands 1185 ZR Contact: Ilay Ben Hamo Tel: 0031 347 38 88 Fax: 0031 347 38 89 llay.benhamo@europizzaproducts.nl
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
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
March 2015
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index registered suppliers 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
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
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
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
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
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
Salvo 1968 Ltd. Salvo House, Maxwells West, Great Cambridge Road, Cheshunt, Hertfordshire EN8 8XH Contact: Giuseppe Motisi Tel: 0800 122 1968 Fax: 0207 607 5928 giuseppe@salvo1968.co.uk www.salvo1968.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
Taste of Sicily Ltd. Unit 2 Lismirrane Industrial Estate, Elstree Road, Elstree, Hertfordshire WD6 3EE Contact: Carlo Diforti Tel: 0208 953 5453 Fax: 0208 953 1453 info@tasteofsicily.co.uk www.tasteofsicily.co.uk TICCO Foods Ltd. Unit C, Skyway 14, Calder Way, Colnbrook, Slough SL3 0BQ Contact: Chiara Bellodi Tel: 01753 685444 hello@ticco.co.uk Whitworth Bros Limited Victoria Mills, Wellingborough Northants NN8 2DT Contact: Alan Ribakovs Tel: 01933 441000 Fax: 01933 222523 enquiries@whitworthbros.ltd.uk
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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
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We specialise in the highest quality restaurant charcoal, lumpwood charcoal and smoking BBQ wood pellets. Call now and tell us where you saw the advert for an extra 5% discount off your order. Tel - 0151 236 9181 Find out more at - www.volcanowoodfuels.co.uk
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